Guilt-Free Chocolate Cookies
(Makes 20 Big Cookies)
1.5 cups shredded coconut
1.5 cups walnuts (soaked)
1.5 cups flax
1.5 cups raisins
0.5 cup cacao powder
1 tablespoon coconut butter
1 teaspoon himalayan salt
1 teaspoon vanilla extract
In your food processor: Process shredded coconut first (if big shreds) to crumbs. Add walnuts and process to crumbs. Add coconut butter and salt and pulse briefly to mix in. Add flax and process through. Add cacao powder and process through. Make dessertspoon-sized balls of cookie dough and shape into cookies. Dehydrate for a couple of hours.
Sage Stuffing and Cranberry Sauce
I told Ms Adventuress that I didn’t think I could make her delicous-looking raw cranberry sauce because I never see cranberries in the UK. But I saw some in the supermarket (okay not organic) yesterday and I couldn’t resist trying them. I took her advice about keeping hte cranberries just a little bit chunky and I love the added colour and texture this brings. It’s kind of tangy, sweet and delicious! And, so, I then had to make her sage stuffing to go with. What a fabulous combination.
Sage Stuffing based on Ms Adventuress’ recipe:
1 cup raw walnuts, soaked
1 cup raw pumpkin or sunflower seeds, soaked
1 cup celery, diced
2 small red onions (or green onions), diced
2 heaped teaspoons dried sage
A drizzle of olive oil
Drain walnuts and seeds (don’t pat dry if you like moist stuffing) and toss into food processor to pulse. Scrape into a mixing or serving bowl and fold in rest of ingredients.
Cranberry Sauce based on Ms Adventuress’ recipe:
3 cups organic raw cranberries
3 organic satsuma or mandarin oranges (without seeds)
1 organic apple, peeled and cored
12 medjool dates (seeded) to taste
Toss cranberries into blender and pulse gently to get slightly chunky texture. Pour into bowl and set aside. Blend oranges, apple and dates to smooth paste. Mix with cranberries.
Okay, I’m loving the extra energy boost that comes after a detox and clearly I’m putting at least some of it into raw food prep, but I’m going to have to stop soon or we just won’t be able to eat it all!
|open sandwiches with sage stuffing and cranberry sauce
served with beetroot (not raw) and romaine
|marinated portobello mushrooms with sage stuffing and
cranberry sauce. served with salad: leaves, sprouts,
celery, cucumber, olives and capers