Chocolate Cashew Cream on Frozen Banana
1 banana
2 cups raw cashews
1/2 cup filtered water
1/2 cup agave syrup
5 tablespoons raw cacao
Organic vanilla extract to taste
Slice banana 1/2 inch thick, line on plate and put in freezer for 15 minutes. Blend remaining ingredients, adding water slowly to help the mixture blend properly.
Pull bananas from freezer and put a spoonful of cashew cream on each slice. Serve and enjoy. This is a great dipping sauce for fruits.
Keeps for 1 week.
Source: Recipe courtesy of Shuanna Holt of Caffe Dei, Tacoma
Walnut Pate
2 cups walnuts (soaked 8 hours, rinsed every 2 hours)
1/4 teaspoon chipotle pepper
2 red peppers
Salt to taste
Pepper to taste
Process all ingredients to desired texture.
Source: Recipe courtesy of Darrin London, AmeRAWcan Bistro, Tacoma
Crostini
For the topping:
2 small diced tomatoes
1 clove minced garlic
3 chopped basil leaves
4-5 chopped kalamata olives
2 tablespoons red peppers, diced small
Salt to taste
Pepper to taste
Drizzle of extra virgin olive oil
For the almond toast:
2 cups almond flour
1 cup flax meal
1/4 cup olive oil
1/4 cup chopped garlic
2 tablespoons rosemary
For the topping: Mix all ingredients.
For the toast: Process all ingredients in food processor, mold into loaf and cut to desired thickness and dehydrate to desired consistency. Spread with topping.
Source: Recipe courtesy of Darrin London, AmeRAWcan Bistro, Tacoma
Raw Marinara Noodles
For the marinara sauce:
3 large tomatoes
2 tablespoons basil
2 tablespoons oregano
Salt to taste
Pepper to taste
3 garlic cloves
1 tablespoon chopped onion
For the zucchini noodles:
3 zucchini
For the sauce: Process to desired consistency.
For the zucchini noodles: Use a mandolin to cut zucchini into noodles.
Toss the zucchini noodles with marinara, chopped mushrooms, red peppers and kalamata olives, and serve with a side of almond garlic toast.
Source: Recipe courtesy of Darrin London, AmeRAWcan Bistro, Tacoma
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