Risotto is typically a creamy, decadent dish that I feel guilty after eating, even though my stomach is filled with yummy flavors. Whether you’re looking for a low-carb risotto dish or you’re testing out a raw or vegan diet, this risotto dish that my friend Brooke of Naturally Wholesome Life made leaves your tastebuds satisfied and your stomach filled.
> 1/2 cup soaked cashews
> 1 tablespoon nutritional yeast
> 3 tablespoons water
> 1 1/2 cups cauliflower
> 2 tablespoons sundried tomatoes
> juice from 1/2 lemon
> 1 cup peas
To make the cashew cheese, blend the soaked cashews, nutritional yeast and water in a food processor until it becomes creamy. Set aside in a separate bowl.
Combine cauliflower, sundried tomatoes and lemon juice in a food processor, and blend until the mixture has a rice-like texture. Mix in peas and cashew cheese.
Makes 1 serving.
Adapted from Naturally Wholesome Life.
When fresh fruit doesn’t sound like it’s going to satisfy your sweet tooth, turn to this dried fruit and nut recipe that combines for the perfect balance between sweet and salty. The bites are so dense that it only takes one bite to give you a sugar boost.
> 1 cup chopped walnuts
> 1 cup dried apricots, torn into pieces
> 1 tablespoon vanilla extract
> 1 teaspoon cinnamon
> 1 teaspoon salt
> zest from 1 lemon
> 2 tablespoons lemon juice
> 1/4 cup shredded dried coconut
Process walnuts in a food processor until they resemble a gritty flour. Add the dried apricots, vanilla, cinnamon, salt, lemon juice and lemon zest. Process until well combined, and the mixture is sticky.
In a medium bowl, combine coconut and apricot-lemon mixture. Combine with a spoon or your hands until the coconut is distributed evenly.
Press mix firmly into a parchment lined pan and smooth the top. Refrigerate for two hours and cut into bars or form into bite-sized balls.
Adapted from One Green Planet.
With the new year come new resolutions and goals to live a healthier lifestyle. For many, that not only includes exercising more but also making more conscious decisions about what you’re putting in your body. Just because you promised to watch what you eat and reduce the sugar intake doesn’t mean you have to exclude all desserts. This raw and vegan dessert redefines dessert by providing healthy fats and nutrients that your body needs.
The recipe was borrowed from FitSugar.
~ 1 cup raw almonds
~ 1 cup raisins
~ 1/2 teaspoon cinnamon
~ 10 dried apricots, chopped
~ 1/2 cup unsweetened shredded coconut
1. Place the almonds, raisins and cinnamon in a food processor. Process until mixed thoroughly into a thick almond paste, about three minutes. Add chopped apricots and pulse for 30 seconds. Add coconut and pulse for 10 seconds.
2. Remove the dough and place it on a piece of plastic wrap. Seal dough in 1/4″-thick rectangle. Place dough in freezer for 30 minutes to solidify.
3. Cut into small squares and store in fridge.
Makes 20 bite-size servings.
Every so often I come across a recipe that inspires me to do something different. I stray from the tried-and-tested recipe completely to give my own recipe a try. After making the raw brownies with avocado, dates, pecans and of course chocolate, I decided that I wanted to try making a different version of raw brownies. I loved the consistency from the sticky dates and crunchy pecans, but I wasn’t too sure about the flavor from the avocado.
To change it up but keep a similar consistency, I thought of ingredients of similar texture to the original ingredients. Banana replaced avocado, dried apricots replaced dates, walnuts replaced pecans and the chocolate stayed the same! Since I was trying something new and just wanted to get the ratios right, I made a small portion.
~ 1/2 banana
~ 7 dried apricots
~ 1/3 cup walnuts
~ 2 tbsp cocoa powder
1. In a food processor, mix all base ingredients.
2. Press down the mixture of base ingredients in a bowl.
3. Refrigerate at least 2 hours.
While the ingredients created a slightly different consistency, overall I liked the flavor of the raw brownies with a twist more. Anything with banana flavor is going to lure me in. If I were to try the recipe again, I would use dates instead of apricots because the apricots were too dry and didn’t have the adhesive sticky component as well as the sweetness that the dates added to the original recipe.
What do you think of the raw brownies with a twist? What ingredients would you try if you created your own version? Share in the comments section!