Favorite Raw Recipes » Loving Superfoods

Dolmas – Greek Wraps

dolmas all in a row

Dolmas are traditionally a Greek appetizer of grape leaves stuffed with rice, meat and herbs. I love Greek and Mediterranean foods and these two raw dolmas recipes are full of aliveness in their flavors.

Traditional Raw Dolmas
This filing tastes a lot like traditional dolmas – a little bit meat like and savory.

1/2 Cup Sun Dried Tomatoes

1/2 Cup Walnuts (soaked and rinsed)

1/2 tsp SunFire Salt

1.5 Tbsp Dill

1/4 Cup Raisins

2 Tbsp Hemp Seeds

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If the Sun Dried Tomatoes are not preserved in oil, soak them in water to moisten them. Then either food process them or chop them into small bits. If you’re working with a food processor, add the walnuts, salt and dill to the tomatoes and process until the mixture is well chopped. Then add the raisins and hemp seeds and pulse just until mixed. If you’re working with a bowl, chop the walnuts and stir in all the remaining ingredients (except the greens) together.

See below for how to prepare the leafy greens and wrap this filling into a dolmas.

Carrott Curry Dolmas
This filling is lighter than the traditional filling and bursting with flavor.

1/2 Cup Carrotts shredded

1/2 Cup Sun Flower Seeds (soaked and rinsed)

1.5 Tbsp Dill

1/2 tsp SunFire Salt

1 Tbsp Dulse Seaweed

2 Tbsp Hemp Seeds

1 Tbsp Basil

1 tsp Curry Powder

1 Tbsp Olive Oil

1/4 Cup Raisins

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If you’re working with a food processor, first shred the carrotts (about 2-3 carrots), then add all the remaining ingredients except the raisins and pulse until the entire mixture is well chopped. Add the raisins and pulse again until well mixed.

If you’re working with a bowl, shred the carrots, chop the sun flower seeds as fine as you can and mix all the ingredients together.

See below for how to prepare the leafy greens and wrap this filling into a dolmas.

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sweet potato greens marinating in oil and salt

Preparing the Wraps

Use leafy greens as a wrap like Sweet Potato Greens, Kale, Collards, Swiss Chard

Prepare the leafy green wraps by sprinkling each leaf with SunFire Salt and drizzling with a little olive oil. Let the greens sit for about 10 minutes or until the wraps are softened (which will make them easier for your body to digest and taste more like the cooked grape leaves typical of dolmas).

For larger leaves like Collards and Swiss Chard it’s best to cut the leaf into 2 wraps along the spine of the leaf.

Lay out your softened leaf wrap on a cutting board and put about 1 tsp of the dolmas filling at the base closest to you. Fold in the two sides around the filling, then roll the wrap away from you and set the little dolmas bundle in a serving dish. (see below for photos of the process)

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Serving Sauce
The dolmas taste especially “cooked” and delicious with this serving sauce drizzled across the top.

2 Tbsp Olive Oil or Sesame Oil

1 Tbsp Apple Cider Vinegar or Balsamic Vinegar (not raw, but REALLY tasty)

pinch of SunFire Salt

1 Tbsp Basil (ideally fresh and chopped)

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Stir all ingredients together briskly until the oil and vinegar are well mixed, then drizzle over the top of the dolmas.

Enjoy!

More Pictures of the Process

dolmas fillings

step 1 of dolmas wrap

step 2 of dolmas: fold in sides of leaf

step 3 of dolmas: roll the leaf around the filling

Rolling the Dolmas

Dolmas and Serving Sauce

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Courtney’s Cosmic Chocolate Balls

cosmic chocolate balls

OMG these are good! Courtney has been making raw superfood chocolate treats for herself and her family, including her magical toddler son for several years and she’s definitely perfected the flavors, nutrition and art of making cosmic chocolate balls.

Courtney offered a class on how to make her kind of raw superfood sweet treats so I’ve learned first hand how to finesse her recipes and adapt her art into my own creative art. Stay tuned, the video and handout from her class will be available soon.

For now, here’s the basic recipe for making Cosmic Chocolate Balls – they will definitely open you up to your most cosmic self!

1/2 Cup Hemp Seeds

1/2 Cup Cacao Powder

1/2 Cup Lucuma

1/4 Cup Tocotrienols

1/4 Cup Cacao Nibs (optional – I leave these out because I don’t prefer the crunch)

1/4 Cup Carob Powder

1-2 tsp Blue Green Algae (use 1 tsp if you’re new to BG Algae)

1 Tbsp Ground Vanilla

2 tsp Vitamin C Powder

1-3 tsp Medicinal Mushroom Powder (chaga, reishi, cordyceps) or alternatively substitute with Mesquite Powder

1/8 tsp SunFire Salt

1 Tbsp Mucuna Pruriens Powder

2 tsp Ho Shou Wu powder (optional – I didn’t have this so I left it out)

1/3 Cup Honey or Vanilla Agave Nectar or blend of both

1/3 Cup Coconut Oil (you might use up to 1/2 Cup)

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Add all ingredients into a bowl and mix well. For even easier preparation, add all ingredients to a food processor and grind until a dough like consistency.

Tip: it works well to add everything but the coconut oil and mix well, then add the coconut oil a little bit at a time in order to get the ideal consistency: not too moist and not too crumbly.

You can roll the dough into little balls, or lately I’ve been squishing them into little nuggets. You can also spread the dough flat on a sheet of wax paper and cut it into shapes or bars. After you’ve formed some kind of shape, refrigerate for about half an hour for the coconut oil to solidify. Eat straight from the fridge or at room temperature (store in the fridge if you don’t eat them all at once).

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Tips for Variations

This is kind of an advance raw superfood recipe because it requires so many unique ingredients. The cool thing is, the principle and art of the recipe works great no matter what you have in your kitchen. If you’re missing an ingredient you can either leave it out entirely or substitute with more hemp seeds or cacao (the primary ingredients).

When you’re adjusting the recipe, just be sure to add the sweetener and coconut oil slowly and in small amounts at the end of your mixing process so that you can arrive at the ideal flavor and moistness.

You could also use the Chocolate Bliss powder as a base to cover a lot of the superfood qualities that make these treats so cosmic. A bare minimum recipe could look like this:

1/2 cup Hemp Seeds

1 Cup Chocolate Bliss powder (or more)

1/4 Cup Agave

1/4 Cup Coconut Oil

My other favorite adjustment is even more of a shortut – just mix some of these ingredients in a little bowl, stir and spoon into your mouth. It makes an awesomely quick and filling breakfast or anytime snack. I’ll be posting more ideas about how to play with these quick and easy “bowls of superfood goo” soon.

Enjoy!

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Whoopie Pies – Raw Ice Cream Sandwiches

Whoopie Pie

My Grandma always gave me ice cream sandwiches when I visited over the summer so I have lots of enjoyment of these frozen oreo-cookie / ice cream flavors. You might know this taste as a Whoopie Pie, an ice cream sandwich, or kind of a soft oreo cookie that’s been frozen. You can vary the thickness of the cookie and the “ice cream” filling to suit your specific cravings. Here’s the recipe:

Filling

2/3 Cup Cashews (soaked and rinsed)

2/3 Cup Macadamia nuts (these do not require soaking. You can also substitute cashews here)

2 Tbsp Vanilla extract

2 Tbsp Lucuma Powder (you can leave this out, but it tastes even yummier with it in)

1/4 Cup Vanilla Agave Nectar

1/2 tsp SunFire Salt

4-6 Tbsp Water (add as needed to facilitate a smooth consistency)

***

Blend all the filling ingredients is a food processor (ideal) or blender. Add water as needed to achieve a smooth consistency. Move filling to a bowl and refrigerate for at least 1 hour.

Cookies

6 Dates (pitted)

2-4 Tbsp water

2 Cups Oat Flour (or almond flour or any favorite pulp from nut milk)

1/4 Cup Cacao Powder

1 tsp Mesquite Powder (you can leave this out, but it adds a nice flavor to the cookies)

1/4 tsp SunFire Salt

2 Tbsp Coconut Oil

2 Tbsp Vanilla Agave Nectar

1-2 Tbsp Water (add as needed to get the dough to ball up)

***

Blend dates and water in food processor until a smooth date paste is formed. (This works best if you pulse the dates a bit first before adding the water).

Add the remaining ingredients (except the water) and blend until a dough ball forms. Note that you may need to add a little water at the end in order to achieve a smooth dough consistency that forms into a ball.

Whoopie Pie Assembly

Put a piece of wax paper on a cookie sheet. Take a bit of the cookie dough and roll it into a ball. Press this ball directly onto the cookie sheet. If you make the cookie 1/4″ thick the recipe will make about 12-13 whoopie pies. If you make the cookie about 1/8″ thick the recipe will make about 24 cookies.

Continue to flatten the cookie dough balls onto the wax paper until you are sure you have an even number.

Remove the filling from the fridge (it should be slightly stiff, but not hard). Put a spoonful of filling onto a cookie (as thick as you like it) and pull up another cookie from the wax paper to gently set on top of the filling. Do not press down too hard or the filling will squish out. Repeat until all the whoopie pies are created.

Freeze the whoopie pies for 1-2 hours to allow them to set before eating or transferring them to another container. I keep mine in the freezer at all times for an ice cream sandwich taste. If you prefer an oreo cookie consistency, make the cookies 1/8″ thick and keep them in the fridge instead of the freezer.

Enjoy!

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Creamy Fiesta Mole Gazpacho

Fiesta Mole Gazpacho with Corn Chips & Spinach Dip

I just merged two of my favorite raw tomato soup recipes into a super-delicious creamy gazpacho (essentially a Spanish style of cold tomato soup). Summertime means an abundance of tomatoes, garlic and basil from our garden which all went into this refreshing soup. Here’s the recipe along with tips for optional adjustments based on what you’ve got available or what new flavors you crave.

Oh, and here are the original recipes I merged into this one:

Fiesta Mole Soup and Creamy Tomato Soup

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Creamy Fiesta Mole Gazpacho

3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)

1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

1 Stalk Celery

1/4 Onion

2 Cloves Garlic (or less if that’s too spicy for you)

1 Cup Basil

1 tsp Sun Fire Salt

1/4 Cup Fiesta Mole powdered superfood mix

Blend the tomatoes into a puree. Then add all remaining ingredients and blend until smooth and creamy. Chill before serving. When it’s time to serve, make it a true gazpacho by adding chopped up garnishes like:

Avocado

Tomato

Cucumber

Bell Pepper

Red Onion

Cilantro

Tips for Variations:

If you don’t have it, you can leave out the young coconut water, though it does make the soup very hydrating. Replace it with a little bit of water … add it after you’ve blended everything else so you can adjust the soup to the thickness consistency you desire.
This recipe uses less garlic cloves than the creamy tomato soup since there is some garlic in the Fiesta Mole mix. Adjust this to your desired taste as well.
Add in a little (1/4 Cup or less) Nama Shoyu raw soy sauce or Balsamic Vinegar to bring out the acid/tartness of the tomatoes.
You can substitute any herb for the basil. Cilantro is traditional, and you could also use oregano, mint, tarragon, dill or any combination of herbs.
Add in some hot peppers to the blended puree if you like it spicy.
If you don’t have a blender, finely chop all the ingredients for a still-delicious gazpacho. Make sure to include any tomato juice that runs out as you chop the tomatoes.

Enjoy!

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Raw Corn Chips

2 Styles of Corn Chips: Extra Crunchy (left) and Regular (right)

By request I played around with some corn chip recipes and, as usual, I merged several recipes into one I like. Here it is:

1 Cup Flax Seeds

2 Cups Water

3 Cups Corn Niblets

1 Tbsp Onion Powder

2 tsp SunFire Salt

1 Tbsp Lime Juice

***

Soak the flax seeds in the water for at least 30 minutes until they form a gel. You can also soak them overnight. Blend the other ingredients in a food processor (easiest) or blender until smooth. Add the flax seed gel and blend a little bit longer until well combined. You’ll still see some whole flax seeds in the mixture, but that’s OK. If you like really crunchy chips, don’t blend the flax seed gel – just mix it together with the remaining batter in a large bowl. That way you’ll have all whole flax seeds in your chips that give it a lot of crunch.

Spread the batter on the Teflex Sheet on your dehydrator tray. I find spreading it to about 1/4 inch thick works best since the corn in the chips really condenses as it dehydrates. On my Good4U 10-tray dehydrator I get about 2 trays filled with this recipe – making about 40 2 inch by 2 inch crackers.

Once all your trays are filled, turn the dehydrator on at 115 degrees. After it’s been dehydrating for a while (about 8-12 hours) the top of the batter should be dry to the touch. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there’s any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker-chip. You can also watch the video of how this is done.

cutting corn chips

After you’ve flipped your crackers and removed the teflex sheet they’ll probably need another 12-18 hours of drying before they are done (about 24-30 hours total drying time). I found it easiest to cut the crackers into chip sizes after they were mostly dry – at about the 22 hour mark.

Finally, when you taste test the crackers and deem them dry enough, I suggest you store them in an air tight container. If you’re keeping them longer than a week or two I suggest you store them in the fridge to keep the oils from going rancid.

Enjoy!

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Dolmas – Greek Wraps

Courtney’s Cosmic Chocolate Balls

Whoopie Pies – Raw Ice Cream Sandwiches

Creamy Fiesta Mole Gazpacho

Raw Corn Chips

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