Raw Carrot Bagels

I co-own a bakery with my ex-husband in Nosara, Costa Rica. Yes, a gluten-full fantastically fluffy bread bakery! We use the best ingredients and have a line of gluten free and vegan options, and the quality of the goods Isaack puts out each morning is insane. My mouth is watering at the thought of the coconut loaf...with a dollop of ghee, life doesn't get much better!

But back to the blog...

A couple of years ago I wanted to serve up a bread-like breakfast during a catering job in Tennessee, and so I tossed together this recipe; a combo of nuts and veggies, formed into little rings...and called them bagels! Now this is a travel food staple for me as the bagels carry well without refrigeration and provide lots of good fiber to boot.

With a schmear of cashew cream cheese and cidered onions, this little dish is delish!

Raw Carrot Bagels

*dehydrator recipe

1 cup raw almonds

1 cup raw carrot, peeled and coarsely chopped

2.5 tablespoons apple cider vinegar

2 tablespoons olive oil

2 teaspoons salt

1/4 cup yellow onion, coarsely chopped

3 tablespoons ground flax seed

Add first 5 ingredients to bowl of food processor and process until almonds are broken down and the mixture becomes a coarse dough.

Add in the onion and flax and process until well combined and sticky. The dough should stick together when pressed together to form a ball. If it is too dry, add water one tablespoon at a time until it is moist enough to form into bagel shapes.

Scoop out the dough small handfuls at a time and roll into a ball. Press ball onto non-stick dehydrator sheet and then poke a hole in the centre and form into a bagel shape ensuring no crumbly edges. Form all the dough into bagels.

Dehydrate at 110F degrees for 8 hours. Dough should be dried enough to peel from the sheet and then place on the mesh screen. Dry for another 3-4 hours until a nice crust forms, but the bagels are still soft in the center and tore in an airtight container in the refrigerator for up to 7 days. OR dry until fully crisp for shelf-stable travel snacks!

#raw #recipe #dehydrator #vegan

Wheat Free Vegan Banana Bread

This recipe is a replay contender during many of my retreat catering gigs. For yogis looking for vegan and wheat-free breakfast breads, this loaf is one to love.

Ingredients 1 1/4 cups oat flour 1 teaspoon baking soda 1/2 teaspoon salt 3 very ripe medium bananas 3/4 cup coconut sugar 1/2 cup plain coconut* milk yogurt (you could use grass-fed organic milk yoghurt) 1/2 cup coconut oil, melted 1 teaspoon pure vanilla extract *I used fresh full fat coconut milk combined with 1/2 teaspoon lemon Preheat oven to 350F degrees.

Oil, or line a standard loaf pan with parchment paper. Combine all the dry ingredients in large bowl. Set aside. Add bananas, sugar, yogurt, oil and vanilla to jug of high powered blender. Blend until just smooth. Fold wet banana mixture into flour mixture. Pour into prepared pan and bake 40 mins to 1 hour until fork comes out clean.

#wheatfree #bread #baking #vegan #recipe

Raw Soups: Curried Squash & Beet Borscht!

I have some private culinary class clients from Europe here with me at Hacienda del Sol this week, and they were interested in learning some simple, tasty recipes that they could whip up in no time, but that would still satisfy on a grey day in the UK. I also wanted to create some dishes that will make brilliantly healthful & delish starter courses at all those upcoming holiday feasts!! #veganholiday

We decided to take a stroll through the organic garden foraging for herbs, and then set off in making a duo of creamy cool soups (that can be equally as beneficial for your bod when blended a little longer to slightly warm them up).

The good ol’ Vitamix made short work of all the raw veggies, and quickly whirled them into silky smooth soups. We did a double pour into one large soup bowl (as pictired), and then garnished with a drizzle of Hacienda’s green goddess dressing, some Moringa powder, and fresh sunflower seeds.

Raw Borscht

We decided to experiment with a Reishi powder I had on hand, and it was a hit!

1 medium beet, peeled& chopped roughly

1 medium tomato, chopped

1/4 c sun-dried tomatoes

1 T dried dill

1 T fresh dill (omit and add 1/2 T more dried if necessary)

2 T chopped red onion

Juice of 1/2 lemon

1.5 T honey, 2-3 drops stevia, or 1 T agave syrup

1 small clove garlic

1 packet Four Sigma Foods Reishi Powder (or 1/8 t cinnamon & 1/8 t cloves)

Toss all into your Vitamix or blender and puree until think and creamy.

Pour into serving bowls, and garnish with fresh dill & coconut milk if desired!

Curried Squash

3/4 fresh carrot, chopped

1 C fresh apple juice

Juice of 1/2 lemon

1/2 inch fresh ginger, chopped

3/4 C hard squash (butternut, acorn, pumpkin)

1/2 C full fat coconut milk, OR 1/4 C fresh coconut meat*

1 T yellow curry powder

1 medium clove garlic

2 T nutritional yeast (optional)

pinch salt

1/2 C water

2-3 T fresh cilantro leaves

*alternative: 1/4 C raw cashews

Toss all into your Vitamix except cilantro, and puree until think and creamy. Pulse in cilantro leaves.

Pour into serving bowls, and garnish with fresh cilantro, pepitas & a drizzle of good olive oil.

#rawrecipe #detox #vegan #rawchef #MAPwellnessmorsels #curry #rawholidayrecipe