Monday, June 23, 2008

I learned.....

At our Raw Food Class with mollie, i learned:
drinking green tea or carrot juice MAY help you not burn so much in the sun, but if you eat healthy and not "fatty" you may not burn so much either! hummmmm.........

we cant absorb the vitamins from the good foods we eat if we aren't CLEAN first!!!

Thank you Sandy for the PERFECT frosting recipe for those Cinnamon rolls!!! from
Juice of 3 oranges
2 Tbsp. agave
2 handfuls of mac. nuts!

Sunday, June 1, 2008

pretty good! cin. rolls!

Got this recipe from "Gone Raw" was decent...think the icing needs to be sweeter tho...
1¼ cups almond meal
1¼ cups ground flaxseed
1 dash cayenne pepper
1½ tablespoons cinnamon
1 pinch sea salt
1 cup soft pitted dates
¼ cup water
1 teaspoon vanilla
⅛ cup olive oil
⅛ cup agave nectar
¼ cup raisins, plus a little extra
¼ cup chopped nuts
Combine the almond meal, ground flaxseed, dash of cayenne pepper, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix these ingredients with your hands until it forms a dough. You may need to add a little water and/or agave if it is too dry, but be careful not to add too much.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.
Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.
Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. I usually make about 8 cinnamon rolls out of this recipe.
These cinnamon rolls can be eaten right out of the refrigerator or warmed on a dehydrator. I top mine with a generous icing of raw almond butter mixed with agave, vanilla and sea salt (or if I have more time, I make a cashew and coconut whipped cream icing

Makes 2 cups.
2 cups raw cashews, soaked
2 tablespoons lemon juice
2 tablespoons dates, soaked
1 tablespoon coconut butter
1 teaspoon vanilla extract (or half a vanilla bean)
¼ teaspoon salt
Place all ingredients in a high-powered blender and process until creamy