Energy Bars (or Melissa’s Happy Bars)

Energy BarsOhboyohboyohboyohboyohboyohboyohboyohboyohboyohboy!  I’ve got a new favorite superfood staple food.  It doesn’t replace my love for Chocolate Bliss, but it sure does complement it well.  These energy bars are great when  you:

1.  Want to chew something instead of drink

2.  Are traveling and can’t take liquids or keep your Bliss cold (like on airplanes)

3.  Want some extra energy that’s sustainable and naturally derived from your extreme nourishment

4. Want a flavor sensation that is not quite savory, but not overly sweet either

And, I always feel really really happy when I eat them.  It’s kind of like a giddy excitement for what I’m experiencing in life.   I can get that way on my own sometimes, and it’s been really fun to automatically go to my happy place just by eating a yummy energy bar.

This recipe comes from Yemiah’s DVD’s of Raw Food Delights which is sadly no longer published.  I’ve also played with the recipe to try a version made with Chocolate Bliss powder.  Both are good, and there’s clearly a lot of variations you can make from this very simple and yummy recipe.

So, here’s Yemiah’s original recipe followed by my variations:

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Raw Food Recipe for Taco “Meat” Made With Nuts

Here’s a great recipe for a nut-based taco “meat” that’s easy to upgrade by adding superfood greens to it.  You’ll get all the alkalizing and mineralizing benefits of the greens without the taste since the taco “meat” is full of spices.

This recipe comes from Yemiah’s Raw Food Delights DVD’s and the printable version is available on this previous blog post.

Note the additional ideas in the video for new ways you can use this taco “meat” in combination with cooked food.  You can make an upgraded hamburger casserole or just use this recipe anywhere you would use regular meat.  We’ve even put it in regular taco shells in place of meat and enjoy it that much more.

Have fun playing with it!

Wow, Raw Taco’s Actually Satisfy!

taco "meat"We live in Texas and we love tacos.  We like them with lots of cheese and Frank’s hot sauce.  But we don’t like to eat meat much anymore.  Dan still eats buffalo meat now and then, but having a raw alternative is nice for both of us and our bodies … it’s so much easier to digest!

So, here’s the raw recipe for taco “meat” that Yemiah cutely calls “taco-eat”.  For a really raw taco, just put some of the taco-eat in a romaine lettuce leaf, add home-made raw salsa, some Yemiah’s Raw Sour Cream, and you’re ready to go.  Or do a transitional meal like we still do now and then, where we just substitute the taco-eat (at room temperature – not heated) with the regular tortillas, cheese, Frank’s hot sauce, etc.  Either way, you’re gonna feel taco satisfied!

Taco Eat Lettuce Wrap

Grind the following ingredients in your food processor or blender. Pulse the grinding so that the mixture stays chunky rather than turning into a fine powder.

1 Cup Almonds (soaked for 8 hours, rinsed and drained)

3 Cups Walnuts (soaked for 4 hours, rinsed and drained)

3-4 tsp Sun Fire Salt (add salt to your desired taste)

1/2 tsp Black Pepper

1/2 tsp Cilantro (dried)

1/2 tsp Parsley (dried)

1 tsp Basil (dried)

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Poultry Seasoning or Fajita Seasoning

1 tsp Chili Powder

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Raw Bell Pepper Pesto Pasta

Pasta has always been one of my default dinners.  Now we’ve got a raw alternative, especially in the summer when zuccini and summer squash are in season.

You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead.  With a spiralizer you get perfect veggie noodles and a lot of fun making them. (This Spiralizer is the one I have and I love it!)

Then, here’s the oh-so-simple and oh-so-yummy raw bell pepper pesto sauce:

2 Cups Walnuts (soaked and rinsed)

3 Large Red Bell Peppers

1/2 Cup Lemon Juice

2 Cups Cilantro (or substitute fresh basil if you want a more traditional pesto)

1 Tbsp Sun Fire Salt

From Yemiah’s Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

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Raw Mock Sour Cream

sour creamDairy and me don’t get along so well.  As in, I get really stinky farty.  Digestive enzymes help a little, but generally I’m better off just finding the raw, non-dairy alternative.  Here’s a great one:

Yemiah’s Sour Cream

2 Cups Cashews (soaked and rinsed)

1/2 Cup Lemon Juice (or up to 3/4 Cup if you like it more tangy)

1 Cup Water

4 Tbsp Onion Powder

2 tsp Sun Fire Salt

Finely chopped fresh chives, dill, and parsley to taste

Blend all ingredients in a high-powered blender or a food processor.

This is a key recipe for people choosing upgrade of eating cheeses. This recipe is fast since cashews are extremely hydroscopic/hygroscopic (water absorbing) and require only a few hours soaking to soften. Also, as the cashews are soaked they work well for people with nut/cashew allergies. You’ll be amazed with it’s perfect sour cream flavor and consistency.

You can use this as a topping or add in a few herbs and a bit more water to create a decadent creamy salad dressing. Add a sprinkle of Fiesta Mole and Truly Natural Vitamin C to add an exotic Chiapas-Polynesian-Berry flavor.

Nori rolls with avocado, tomato, arugula, greens and sour cream are fantastic! Enjoy!

From Yemiah’s Raw Food Delights DVD Set, DVD #2 Quick Meals.

Raw Mock Tuna Salad

tuna saladYou could eat tuna salad, or you could upgrade to this tasty raw version … with another shout out of gratitude to Yemiah’s Raw Food Recipe DVD’s!

Yemiah’s Mock Tuna Salad

1 bunch Celery

2 Large Red Bell Peppers

1 Large Sweet Onion

4 Tbsp Raw Sauerkraut

4 Tbsp Dulse Powder (or just add in Dulse seaweed as is)

1 tsp Sun Fire Salt

4 caps Seaweed Energy (empty contents of capsules into the mixture)

2 Cups Activated Walnuts (optional and especially yummy and filling)