I'm making these again tonight for my husband with a few simple tweaks that he would prefer, but the base recipe stays the same. As always, my recipes are Raw Vegan because I AM raw vegan. They do not need to stay that way. If you'd like to throw these on a baking tray to warm them up and make them a little squishy before adding the cheeze, go for it! If you would like to take the stuffing and use it as a salad dressing - yay! Make my recipe YOUR recipe and then let me know what you thought! Leave your comments below!
Jalapeño Cheeze Stuffed Mini Peppers
Prep Time: 5 minutes
Blend all ingredients, except peppers, untill smooth, but add the water slowly (it’s easier to pour it in slowly until it’s the consistency you like than try to take out if you add too much). Cut the stems off each bell pepper and scrap out any seeds within. Spoon (or pipe, like you would frosting) the cheeze sauce into the bell peppers. Serve and enjoy!
If you loved this recipe, it can be found in UnCookBook #4 or the COMPLETE UnCookBook. If you are interested in any other recipes, you can find a full list here: http://www.livingrawbygrace.com/lists-of-recipes.html
Everyone was so very excited and interested in this dip, that I thought I would share it with all of you! Read all the way to the bottom to learn tips and tricks to make it the best dip ever!
Creamy Spinach Dip
Prep Time: 5 minutes
TIPS AND TRICKS
1. Use a Vitamix to get the smoothest texture possible. Don't have a Vitamix? Soak your cashews for 4-6 hours (or overnight) before using them in this recipe. That will help your blender with consistency.
2. Make sure those are RAW cashews - roasted cashews will change the consistency and the flavor, and not for the better.
3. Aren't in love with onion? Try a yellow or white onion instead of a red onion. Can't cut it without crying? Find a good slapchop. It's great for small quantities and it keeps me from crying!
4. Do you know that garlic is a little cold pill? This bad boy is anti-fungal, anti-bacterial, and anti-viral? It kills and promotes immunity for all sorts of colds/flus/infections. The more raw garlic you have in your diet, the less likely to catch the next thing going around. So this dip - I should have called it the Cold Buster. Wait, that's just how I make it - with 1-2 more cloves. ;)
What?! It's been almost three months since I've blogged?! Bad Haley! :)
So today I made a breakthrough. It was a long time coming...I've procrastinated this step for far too long. You see, I love snack foods...who doesn't?! I've always enjoyed pretzels, chips, popcorn, crackers, etc....and when I was single and on my own they were very often entire meals for me. Yeah, you know what I'm talking about!!! Well, as a Raw Vegan....my choices are limited. I make an awesome Flax Cracker (otherwise known as Flackers ;), but they take a while to dehydrate and are a bit thick and dense. I've even developed an equivalent to Goldfish Crackers, but again....slightly time consuming and not very inexpensive.
I have been toying with the idea of Green Crisps for quite a while now. Kale Chips are nothing new - they are everywhere...but you don't always have to use Kale. I loved the idea of Nori Crisps, or Collard Crisps. You see, it's quite easy, inexpensive, simple, and quick compared to any other Raw Chip out there...and very versatile as well. You can make it complex and complicated(many people do), but I made some UNBELIEVABLE Kale Chips today...so simple I've gotta share it with you!!!
Kale Chips (Green Crisps)
Tear Kale off the stem/stalk and into small pieces (see picture above). Pour Olive oil and spices in a bowl and toss your kale in. Massage your kale with the olive oil and spices until well saturated and soft. Place on your dehydrator sheet (non-stick for they will be oily) and dehydrate at 105 degrees for 4-6 hours. They should come out paper thin and crispy. Careful not to add too much spice - it will concentrate in the dehydrator!
If you do not have a dehydrator, bake on a cookie sheet at your lowest temperature for 20-40 minutes until nice and crispy. Voila!
31 Days of Raw: Day #31 Pumpkin
Considering this is Halloween Evening, and many of you have carved pumpkins in your home, here are some great facts about that wonderful fruit (yes, it's a fruit - it has seeds!) and some fun ways to prepare it! Did you know that the Natives used pumpkins, isqoutm or isquotersquash as they were called, for food and even healing? Not only did they flatten and dry thin strips of pumpkin, making them into mats, but research shows, many Native American tribes were well aware of the pumpkin's healing properties.
* Yuma tribes created an emulsion from pumpkin seeds and watermelon to help heal wounds.
The seed oil was also used to treat burns and wounds.
* Catawabas ate pumpkin seeds either fresh or dry as a medicine for kidney support.
* Menominees mixed powdered squash and water to for urinary support.
* Modern folk healers believe the pumpkin to be beneficial in ridding the body of intestinal
worms and also believe the ground stem of the pumpkin brewed into a tea may help ease
women during their menstrual cycle.
Rich in antioxidants:
Pumpkins are packed with a number of immune-boosting antioxidants, including alpha-carotene and beta-carotene, which give this fall vegetable its orange hue. These antioxidants play a number of key roles in keeping our bodies healthy. They protect our eyes, enhance our immune system and aid in cancer prevention. Alpha- and beta-carotene are also carotenoids, or precursors to vitamin A, which the body uses to maintain healthy vision and skin.
High in fiber:
Pumpkins are high in fiber; one cup of pumpkin meat contains 3 grams of dietary fiber, which the body uses to control blood sugar, lower bad cholesterol and aid in weight loss.
Low in calories (and fat):
Pumpkin is naturally low in fat and calories (one cup contains only 49 calories), making pumpkin a healthy snack (and probably a healthier pie option, too). If plain pumpkin isn't sweet enough, skip the sugar and try adding cinnamon to enhance pumpkin's flavor. (Cinnamon is good for you, too.)
Good source of vitamins:
Vitamin A aside, pumpkins contain high amounts of other essential vitamins and minerals, such as vitamins C and E, magnesium, potassium and iron.
The beta-carotenes found in pumpkin are converted to retinols, vitamins which are important for vision – particularly night vision. Studies have shown that beta-carotenes can also reduce the risk of age-related cataracts. Previous studies have suggested that beta-carotenes could lessen the risk of age-related macular degeneration of the eye, although several recent studies have called this benefit into question.
Pumpkin Pie Pudding
31 Days of Raw: Day #30
About the Blogger
Haley is passionate about Raw Food and how God has used it to heal her. She loves to share what she knows with anyone who is curious, and finds herself talking to everyone around her about her lifestyle.