Below are some of Padmapani's Raw Recipe Creations. She is not a "raw chef"... rather an alchemist of the elements. Working with natures most beautiful flavors and textures allows us a canvas to create food that will enliven your bee-ing. Raw Food is a powerful tool for creativity, healing, and change. Creating dynamic, delicious, and "gourmet" raw food can be simple and straight forward. Padmapani's goal is to create delicious, nutrient dense food, in easy to follow recipes. These creations are her gift to you. NEW recipes posted weekly!
For more of her recipe creations and raw recipe e-books, be sure to visit her Shoppe!
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Chocolate Covered Candied Bananas
chocolate coating
1 1/2 cups soaked cashews
1/2 cup raw honey or raw agave
2 tsp. vanilla
3 tbsp. cacao
3 tbsp. raw coco butter
1 tbsp. carob
1/2 tsp. salt
1 1/2 cups soaked cashews
1/2 cup raw honey or raw agave
2 tsp. vanilla
3 tbsp. cacao
3 tbsp. raw coco butter
1 tbsp. carob
1/2 tsp. salt
cookie crumble coating
3 cups almonds
1/2 cup cacao
1 cup raisins
1/2 tsp. salt
3 cups almonds
1/2 cup cacao
1 cup raisins
1/2 tsp. salt
1. Cut peeled bananas in half and place on a parchment lined tray. Place tray in freezer for 5 hours or until bananas are frozen. Move on to the "chocolate coating."
2. Place all the ingredients for the “chocolate coating” in a high power blender, adding just enough water to blend smoothly. This will be thick, add ONLY as much water as necessary. Put chocolate coating in a tupperware in the fridge for several hours - until thick.
3. For the cookie crumble coating: in your food processor, blend almonds until finely ground. Add remaining ingredients and continue to blend. Pour mixture onto large plate or tray.
4. Remove bananas from freezer and one by one, coat each banana with the chocolate coating and then roll in the cookie crumble coating. Place each decorated banana back on the parchment and then back into the freezer. Once they are frozen solid, store bananas in tupperware or ziplock bag. These will last for 3 weeks in a sealed container in the freezer.* be creative, try rolling chocolate covered bananas in shredded coconut, chopped nuts, goji powder... anything!!!* “chocolate coating” can be used as frosting to pipe intricate designs on raw pies... lovely!
2. Place all the ingredients for the “chocolate coating” in a high power blender, adding just enough water to blend smoothly. This will be thick, add ONLY as much water as necessary. Put chocolate coating in a tupperware in the fridge for several hours - until thick.
3. For the cookie crumble coating: in your food processor, blend almonds until finely ground. Add remaining ingredients and continue to blend. Pour mixture onto large plate or tray.
4. Remove bananas from freezer and one by one, coat each banana with the chocolate coating and then roll in the cookie crumble coating. Place each decorated banana back on the parchment and then back into the freezer. Once they are frozen solid, store bananas in tupperware or ziplock bag. These will last for 3 weeks in a sealed container in the freezer.* be creative, try rolling chocolate covered bananas in shredded coconut, chopped nuts, goji powder... anything!!!* “chocolate coating” can be used as frosting to pipe intricate designs on raw pies... lovely!
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"Advanced" Vanilla Bean Ice Cream
2 cups soaked cashews
1 cup raw honey or raw agave
1 cup coconut oil
1 1/4 cups Thai coconut meat
2 tbsp. vanilla extract
1 tsp. ground vanilla bean
1 tsp. sea salt
2 cups water
1 cup coconut oil
1 1/4 cups Thai coconut meat
2 tbsp. vanilla extract
1 tsp. ground vanilla bean
1 tsp. sea salt
2 cups water
1. Soak cashews in water for 4 hours - overnight. Rinse soaked cashews (unless using unsoaked.) Place all the ingredients in a high power blender. Blend for 1-2 minutes or until well blended.
2. Pour mixutures into a tupperware.. Place container in the freezer (without lid). After 3 hours, the ice cream will have set. Place syran wrap directly on surface of ice cream. This seals in moisture and will keep your ice cream fresh and safe from freezer burn. Place lid on container and seal.
3. Ice cream is ready to be enjoyed as soon as it’s firm enough to scoop. It will stay fresh in the freezer for 3 weeks but usually doesn’t last that long!
2. Pour mixutures into a tupperware.. Place container in the freezer (without lid). After 3 hours, the ice cream will have set. Place syran wrap directly on surface of ice cream. This seals in moisture and will keep your ice cream fresh and safe from freezer burn. Place lid on container and seal.
3. Ice cream is ready to be enjoyed as soon as it’s firm enough to scoop. It will stay fresh in the freezer for 3 weeks but usually doesn’t last that long!
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Sundae Toppins' - Candied Walnuts and "Magick" Shell Chocolate Sauce
Candied Walnuts
1/2 cup chopped walnuts
1/8 cup raw honey or agave nectar
1/4 tsp. salt
1. Chop walnuts by hand or dice in food processor. Combine walnuts, agave, and salt in bowl and stir by hand until well coated. Spoon over your favorite Ice Cream Sundae and enjoy! Store in tupperware in fridge for up to two weeks.
Chocolate Sauce
1/4 cup coconut oil (melted)
1/8 cup raw honey or agave nectar
1/8- 1/4 cup cacao
pinch of salt
1.
If your coconut oil is hard, place it in the dehydrator OR in a bowl of
warm water for several minutes. Coconut oil melts easily and quickly.
Mix melted coconut oil and remaining ingredients by hand in a large
bowl. Spoon over your favorite ice cream OR raw dessert. Store in an
airtight container, will last 1 week.
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Mystical "Hot" Cocoa
32 ounces of almond milk*
heaping 1/4 cup raw cacao powder
1/4 cup raw honey or agave
1/2 tsp. ground vanilla bean (optional)
1/2 tsp. ground vanilla bean (optional)
1 tsp. salt
1 tbsp. vanilla extract
1. * To make almond milk, blend 1 cup of soaked almonds with 4 cups of water for 1-2 minutes. Pour mixture through a nutmilk bag (or a knee high panty hose) to remove all the pulp. Squeeze until the pulp is dry and you are left with delicious almond nutmilk.
2. Pour almond milk into a high power blender, add remaining ingredients and blend for 15-30 seconds or until well mixed and frothy.
3. To heat up mixture, place in dehydrator at desired temperature OR heat on stove top while carefully monitoring the temperature. If you can comfortably place your finger in the drink then it is below 118 degrees. Pour warm hot cocoa into your favorite mugs and enjoy with your favorite person!
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Orange Tahini Salad Dressing
2 oranges - peel removed and roughly chopped
1 lemon - juice only
3/4 c. raw sesame seeds
1/4 c. agave or raw honey
1 tsp. salt
1/2 tsp. orange rind
1/4 tsp. freshly ginger
1 c. water
1 lemon - juice only
3/4 c. raw sesame seeds
1/4 c. agave or raw honey
1 tsp. salt
1/2 tsp. orange rind
1/4 tsp. freshly ginger
1 c. water
1. Place all ingredients in high speed blender. Mix for 1-2 minutes until mixed, smooth & creamy. Enjoy over a bed of greens with your favorite vegetables.
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The Green Machine Smoothie
3 cups baby spinach (about 3 hand fulls)
8 ounces of water or coconut water
1 frozen banana
1 cup strawberries (I use frozen)
1/2 cup pineapple (I use frozen)
2 tbsp. raw honey (optional)
Optional Add-Ins that I consider Mandatory:
2 tbsp. spirulina
1 tbsp. bee pollen
1 tbsp. hemp seed butter
1 frozen banana
1 cup strawberries (I use frozen)
1/2 cup pineapple (I use frozen)
2 tbsp. raw honey (optional)
Optional Add-Ins that I consider Mandatory:
2 tbsp. spirulina
1 tbsp. bee pollen
1 tbsp. hemp seed butter
1. Blend water, greens and banana until they form a liquid. Add in remaining ingredients, blend 'er up!!! Enjoy!
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Padmapani's Raw Honey Bees
1 cup almond flour/meal
1 tbsp. of almond butter
2 tsp. raw honey
pinch of sea salt
2 tsp. raw honey
pinch of sea salt
1/2 cup slivered almonds
2 tbsp. raw cacao or carob
toothpick
toothpick
1. Place the first 4 ingredients into your food processor. Process until well mixed - almond butter mixture will clump together. Roll into oval shaped "bees" and set onto a serving tray.
2. Use slivered almonds to create the bee's wings, gently place two slivered almonds in each bee.
3. Roll the toothpick in the cacao powder and gently press on each bee three times to create the bee's stripes. Use the tip of the toothpick to create two eyes.
4. It may BEE difficult to eat these little fellas because they are so cute. Enjoy! buzz buzz!
Warming Butternut Squash Soup
1. Remove skin and seeds from butternut squash. Shred in food processor or by hand.
1. Remove stem and seeds from Poblano and Red Peppers. Put all ingredients into your favorite blender. Blend until well mixed and smooth. Adjust salt to your taste. Store in an airtight jar in the fridge for one week.
4. It may BEE difficult to eat these little fellas because they are so cute. Enjoy! buzz buzz!
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Warming Butternut Squash Soup
2 c. shredded butternut squash
1/8 cup soaked cashew
3/4 cup fresh orange juice
5 dates
2 tbsp. honey
pinch cinnamon
1/8 cup soaked cashew
3/4 cup fresh orange juice
5 dates
2 tbsp. honey
pinch cinnamon
1/8 tsp. sea salt, curry and tumeric
1. Remove skin and seeds from butternut squash. Shred in food processor or by hand.
2. Place all ingredients in a high power blender, blend until smooth and creamy. Adjust spices to your taste, enjoy! This recipe is best enjoyed fresh. ***************************************************************************
Smokin' Hot Sauce
6 poblano peppers
1 red pepper
1/2 onion
2 cloves garlic
1 tbsp. apple cider vinegar
3 tbsp. olive oil
1/2 onion
2 cloves garlic
1 tbsp. apple cider vinegar
3 tbsp. olive oil
1/2 tsp. chipotle powder OR pinch cayenne
salt to taste
salt to taste
1. Remove stem and seeds from Poblano and Red Peppers. Put all ingredients into your favorite blender. Blend until well mixed and smooth. Adjust salt to your taste. Store in an airtight jar in the fridge for one week.
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Green Energy Soup
1 cucumber - chopped
4 stalks celery- chopped
1/2 onion - chopped
1 clove garlic - optional
1 red pepper - chopped
1/2 carrot - chopped
2 handfuls spinach
1 whole lemon (peel removed)
1-2 tbsp. honey
pinch cayenne
1/2 onion - chopped
1 clove garlic - optional
1 red pepper - chopped
1/2 carrot - chopped
2 handfuls spinach
1 whole lemon (peel removed)
1-2 tbsp. honey
pinch cayenne
1. Place all ingredients in your blender, mix until smooth and creamy. This soup should be eaten FRESH. For an extra treat add in diced avocado, minced onions, and chopped cilantro... delicious! ***************************************************************************
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