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Cheese Sticks and Marinara Sauce and Macaroon Cookies brought by Theresa Permann


Posted 8 years, 3 months ago at 12:07 pm. Add a comment

Cheese Sticks
RAWvolution – Matt Amsden – page 84

43/4 cups raw sunflower seeds
1/2 cup fresh lemon juice
1/2 cup Nama Shoyu
4 Cloves garlic, peeled

Grind: 2 3/4 cups of the sunflower seeds in a food processor.
Spread Out: 2 cups of the ground, seeds on a large plate.

In a high-speed blender: Combine the lemon juice, Nama Shoyu, garlic, and the remaining 2 3/4 cups of whole sunflower seeds, and blend until smooth. Transfer the resulting mixture to a pastry bag, then use the bag to squeeze out the dough onto the plate of finely ground sunflower seeds into sticks that are approximately 3 3/4 inches long. Gently roll the sticks in the ground sunflower seeds until they are evenly covered on all sides.

Carefully transfer: The sticks to a dehydrator sheet. Dehydrate at 100%F for 18-24 hours. Serve while still warm, with Marinara Sauce.

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Marinara Sauce

2 large tomatoes, I always use the long red ones, make sure you take the seeds out
1 Tbs. Tomato Concentrate – you can bye this at the Health Food Store or make your own with extra tomatoes in you dehydrator
6 sundried tomatoes
1 drop stevia – I use one half leaf from my plant
1 big garlic clove
2 Tbs. fresh parsley
1/8 tsp. Himm salt
1/8 tsp. of cayenne – I did not add this to the potluck one
3 organic dates

Cut up and put in processor pulse for six or seven times until you get the consistency you want. I use this on my zucchinni and cheese sticks and crackers.

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Macaroon Cookies

3 cups dried, unsweetened coconut flakes
11/2 cups cocoa powder – I used 1/2 carob powder and 1/2 David Wolfe’s Organic Cacao Powder
1 cup organic maple syrup or 1 cup of raw honey
1/3 cup coconut butter
1 Tbs. organic vanilla
1/2 tsp. sea salt or himm. salt

Combine all the ingredients and stir well to combine or use the processor for a quick mix.
Form into balls and roll the balls into coconut flakes. Then place on teflex sheets and place in dehydrator 115%F for 12-24 hours

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