Tag Archives: raw

No Bake Carrot Sunbutter Coconut Energy Balls | Gluten Free * Nut Free * Dairy Free

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Maya’s school recently had a “Healthy Snack” contest.  Truth be told…there wasn’t a lot of advanced notice on the specifics, but thankfully I volunteered in the class the day before it was due!  And…let’s be honest.  I probably wouldn’t have DONE anything until the day before, so…perfect timing!! haha.

The rules were that it had to be 5 ingredients or less.  Couldn’t use an oven or a microwave.  Needed to include ingredients, steps, AND…a picture!

Of COURSE we had to enter!! 😉

If I’m honest…I went through our archives to see if I could just reuse something haha-CHEATER!

BUT…nothing we had done so far fit all those, so…we (ok, I) winged it and made something up!

Maya suggested a smoothie, but…duh.  Who doesn’t think of that?!

Next was a banana concoction, but we were out of bananas, and on short notice…NO, not going to the store!

We have CARROTS!  And dates!  And…little energy balls are all over the place, so…yup.  We made our own version.  Could have been better, but honestly, I keep going back to all the things I would have added and think that maybe, simple is better?

In any case…we both loved them!  I asked her teacher if we could bring them in for the class, and she was excited!

I had to give Maya a pep talk about the fact that a lot of the kids might not like them, and to not get her feelings hurt.  Turns out, over half the kids loved them!  I even had 3 girls run up to me at drop off and ask if I could share the recipe with their moms so they could make them-MADE MY DAY!!!

Well….we found out that the recipe won!!!  For the entire school!  Fairly certain not a lot of people entered, but pretty cool regardless!

SO…go ahead and make these “Award Winning” energy balls!

HAHAHAHA. 

But seriously…do.  So easy and yummy!

Ingredients

  • 1 Cup Shredded Carrots
  • 1/2 Cup Unsweetened Sun Butter
  • 1/2 Cup Unsweetened Coconut (plus about another cup to roll the balls in)
  • 1/2 Cup Pitted Dates
  • 1/2 Cup Gluten Free Flour

I did make sure she scrubbed her hands vigorously before she helped.  That pen didn’t want to come off… 🙂
 I was so impressed.  She wrote out all the ingredients AND the instructions! ENJOY!

Broccoli Salad with Bacon and Red Onions

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This is a great raw broccoli salad recipe!

broccoli-bacon-red-onion-salad

Ingredients

  • 2 1/4 lbs broccoli
  • 10 strips crisp bacon
  • 1 large red onion
  • 1/3 c raisins
  • 2 Tbsp vinegar
  • 1/2 tsp black pepper
  • 1/2 c toasted sunflower seeds

Directions

  • Cut broccoli and stems into bit sized pieces
  • Fry bacon until crisp and set aside. Crumble.
  • In large bowl, combine broccoli, onion, raisins and bacon
  • Add vinegar pepper and sunflower seeds and toss well to combine

The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!

Enjoy! 🙂

dit-elle-Esther

Carrot, Beet & Sesame Salad

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This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!

beet carrot kale salad blog

 

Ingredients

  • 2 medium red beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup baby kale
  • 3 Tbsp sesame seeds
  • 3 Tbsp apple cider vinegar
  • 1-2 Tbsp maple syrup

Directions

  • Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
  • Finely chop the kale
  • Toss with vinegar, syrup and sesame seeds
  • Season with salt
  • Enjoy!

dit-elle-Esther

Heirloom Tomatoes

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Nothing says late summer like heirloom tomatoes! Now I realize it’s fall, especially with the rain in Seattle this week, but I found the last of the heirlooms of the season this weekend!

One of my favorite snacks used to be tomato sandwiches: fresh bread, mayo, slices of juicy heirloom tomatoes. Heirlooms in particular are rich in flavor and super delicious. I am strict GF now and eat few grains, but tomatoes are so good just on their own!

heirloom tomatoes basil blog (3) heirloom tomatoes basil blog (2) heirloom tomatoes basil blog (1)

Ingredients

  • Tomatoes, sliced
  • Olive oil
  • Fresh basil, chopped (optional)
  • Sea salt (optional)

Directions

  • Drizzle olive oil on tomatoes and sprinkle with a little sea salt and fresh basil

dit-elle-Esther

Pumkin Protein Balls with Coconut // Paleo

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Tis the season, no?  I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.

I will say that these fall into the category of totally yummy, but…healthy 😉  I want to make the distinction, because I do love myself a decadent dessert!!  This is not that.  However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!

They are nut free, gluten free, and dairy free.  So, once again…safe to take to preschool or daycare!Blog Paleo Pumkin Protein Balls with Coconut-1 Blog Paleo Pumkin Protein Balls with Coconut-2 Blog Paleo Pumkin Protein Balls with Coconut-3 Blog Paleo Pumkin Protein Balls with Coconut-4 Blog Paleo Pumkin Protein Balls with Coconut-5  Ingredients (Makes 12)

  • 1/2 cup coconut flour
  • 2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
  • 2 Tablespoons Pure Maple Syrup
  • 1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
  • 1/8 teaspoon pumpkin spice
  • 2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))

What to do

  • Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
  • Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
  • Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour.  You can eat them right away, but they are much better once they’ve firmed up!

And, because sharing is caring…  We brought a few over to my parents house.  Maya was a little excited 🙂Blog Maya

ENJOY!dit-elle-Lauren

Tricolor Autumn Salad

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This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Blog tricolor winter salad blog

Ingredients

  • 1 small head purple cabbage (grated)
  • 1 small head romaine lettuce (finely chopped)
  • 1 cup grated carrots
  • 1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

  • 1/2 cup roasted tahini
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Directions

  • In a large bowl, toss veggies
  • For dressing, puree ingredients until smooth
  • Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

dit-elle-Esther

Banana Ice Cream Sundays with Figs Almonds and Honey

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Need I say more haha?

I’ve been dying to make a dessert with figs!  I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are.  YES, I’M THAT WEIRD!!  But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??

Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy!Blog Banana Ice Cream Sundays with Figs Almonds and Honey-1 Blog Banana Ice Cream Sundays with Figs Almonds and Honey-2 They ARE pretty though, right??!Blog Banana Ice Cream Sundays with Figs Almonds and Honey-4Banana Ice Cream

  • Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want.  I used two, and it was enough to feed 3.
  • 1/2 Cup Almond Milk (or any kind of milk)

Toppings

  • Figs
  • Almonds (diced)
  • Unsweetened Coconut
  • Drizzle of Raw Honey

What to do

  • I a blender, mix all the Ice Cream ingredients until smooth and creamy.  It helps to let the frozen bananas sit out for about 5 minutes.
  • Scoop into little bowls and top with whatever you have on hand!   Really, the possibilities are endless on how you can vary this!  And…I DO! 🙂

Blog Banana Ice Cream Sundays with Figs Almonds and Honey-5 Blog Banana Ice Cream Sundays with Figs Almonds and Honey-6 Blog Banana Ice Cream Sundays with Figs Almonds and Honey-7 Blog Banana Ice Cream Sundays with Figs Almonds and Honey-8 And this is what happens when you try and take pictures of a dessert with a hungry toddler haha.Blog Outtake-1 Blog Outtake-2ENJOY!!

dit-elle-Lauren

Horchata

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Last week I published the Honeydew-Lemongrass Agua Fresca. Another Agua Fresca is the traditional Horchata. You may know it from Mexican restaurants and food stands – it’s the delicious white cinnamon drink served chilled! Made with rice, almonds, sugar and cinnamon, it’s a refreshing drink in a totally different way than the fruit frescas.

Blog horchata

Ingredients

  • 1 cup long-grain white rice
  • 1 cinnamon stick
  • 1/2 cup sliced almonds
  • 4 cups water
  • 1/3 cup sugar, or to taste (I used about 1 Tbsp agave syrup)
  • Ice, for serving

Preparation

  • In a food processor, blend rice and cinnamon until it resembles coarse meal. Transfer to a large bowl and add almonds. Cover with water and refrigerate overnight. (I could not get the rice to break down, and soaked it for about 48 hours.)
  • Transfer mixture to a blender, add sugar and blend until finely pureed. Strain mixture through cheesecloth or mesh strainer; discard pulp. Refrigerate until ready to serve. Stir and serve over ice.

Thanks PCC Natural Markets!

dit-elle-Esther

Honeydew-Lemongrass Agua Fresca

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Aguas frescas (or Spanish “cool waters”) are made by combining fruits, flavors, sometimes seeds and flowers with a bit of sugar and water to make a light non-alcoholic beverages. They are popular in Latin American countries – and I’ve been trying some recipes since Seattle is back in the close to 90 degree range. This Honeydew-Lemongrass version is totally refreshing!

Don’t have lemongrass? No problem, try a tablespoon chopped basil, mint or tarragon!

Blog lemongrass melon fresca

Ingredients

  • 2 1/4 cups water, divided
  • 1/8 – 1/4 cup sugar (I used 1 Tbsp agave syrup instead, but I like less sweet)
  • 1 stalk lemongrass, lightly smashed
  • 2 pounds honeydew – peeled, seeded and chopped
  • 2 tablespoons lime juice
  • Ice, for serving

Preparation

  • Combine 1/4 cup water, sugar or agave and lemongrass in a saucepan; simmer for 3 minutes. Remove from the heat, cover and steep for 15 minutes. Remove lemongrass.
  • Blend together honeydew, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets

dit-elle-Esther!

Tomato, Basil, Mozzarella and Watermelon Skewers

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We’re having another “heat wave” (Seattle doesn’t really know what to do when it’s 80+ degrees (except celebrate perhaps). Get to 90+ though and we start melting). With no air conditioning, we try not to cook and bake much, instead we head to the lake for picnic dinners or grill on our deck. These skewers require no grilling or cooking however and are totally summer, totally simple, and totally delicious.

We had these at a wedding few weeks ago in California. It was the perfect appetizer.

You skewer cherry tomatoes, cubed mozzarella, cubed watermelon and fresh basil leaves. Then drizzle with your favorite balsamic vinaigrette and serve! So easy!

Blog tomato basil mozaarella skewers-3 Blog tomato basil mozaarella skewers-2 Blog tomato basil mozaarella skewers-1

Ingredients

  • Cherry tomatoes
  • Watermelon, slice into 1″ cubes
  • Mozzarella, cubed
  • Fresh basil leaves
  • Balsamic vinaigrette
  • Skewers (look for bamboo knot cocktail / Hors’ D’oeuvre picks)

 Directions

  • Skewer tomatoes, watermelon and cheese with basil layered in
  • Drizzle with balsamic vinaigrette
  • Keep refrigerated until ready to serve
  • Enjoy!

dit-elle-Esther