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January Raw Kickoff: Day 3 and a Raw Carob Peanut Butter Dip recipe

Published January 10, 2013 by Vegan Derby Cat Party

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Well, as things sometimes go…

Day 3 of my raw didn’t really happen. We had leftovers of the carrot slaw for lunch (no breakfast, a more common occurrence than these nicely planned days I had accomplished) and ended the night with some delivery pizza. 🙂

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We split an extra large roasted garlic, spinach and basil pizza sprinkled upon delivery with nooch (nutritional yeast) and crushed red peppers!

However, my raw carob powder did get delivered and I was able to put together a nearly raw carob peanut butter dip/sauce recipe to share with you! I decided to order raw carob powder instead of my usual raw cacao since caffeine just sends me into anxiety mode. I used a recipe from Raw Food as a guide. Her recipe called for tahini, and since my tahini was roasted anyway, I figured I may as well use some of the peanut butter for a nice chocolatey combo that I knew would go over well with Thomas.

You can easily make this completely raw with any raw seed or nut butter you can find. I don’t buy them because they’re so expensive, but you can make your own. If you want to make your own raw peanut butter (you can buy raw peanuts on amazon), or any other raw nut butter for that matter, just toss the raw nuts in a food processor or high speed blender, and blend until smooth. You may need to add a little oil. Google it.

[Nearly] Raw Carob Peanut Butter Dip

1/2 c. peanut butter   (or preferred seed/nut butter)
7 tbsp. raw carob powder
2-3 tbsp. raw agave
1/2 c. of water, plus more to desired consistency (I ended up with about 2/3 c.)

Directions:

Mix all ingredients in a small, resealable jar. Adjust water to desired consistency.

It will thicken up in the fridge, so you may need to thin it out again. My inspiration recipe said keeps for 1 week in the fridge, so halve this if you don’t need so much.

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This recipe made about a small jar of peanut butter’s worth. We’ve been using it on toast and rice cakes, you can add it to your smoothies or stir it into nut milk.

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It also made a great dipping sauce for fresh cut apple slices, and would be amazing drizzled over banana slices, marshmallows, or on a [raw] sundae! I also happen to know it is perfectly decadent eaten off of a spoon! 🙂

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January Raw Kickoff: Day 2 & a Raw Apple Cobbler recipe

Published January 9, 2013 by Vegan Derby Cat Party

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Day 2 started out much like Day 1, with the buckwheat groat porridge, though this time I ran it in the Vitamix until it was warm.

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For lunch I made us some celery soup. You can see most of the ingredients above! It was delicious and the avocado kept us full for a while.

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Dinner came from Matthew Kinney’s Everyday Raw Express. I made the Curried Carrot Slaw, Endive, Pine Nuts, Golden Raisins.

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Only minus the endive, because it is too expensive, with regular raisins, and with ALMONDS instead of cashews for the sauce because Thomas is allergic to cashews. (I do this all the time now as a straight substitute and have had no problems. I’m going to try to make some artisan almond cheese one of these days based off of a cashew recipe.) I served it on romaine leaves as incredibly fresh and tasty burritos. The pine nuts gave this the necessary filling ingredient. The sauce on this combined with the mint was just so flavorful.

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For dessert, I made this apple cobbler, very similarly to the way I made the pear blackberry one the day previously.

Raw Apple Cobbler

2-3 apples, cut into bite-sized pieces
drizzle of raw agave
sprinkle of cinnamon
pinch of ground ginger

1/2 c. almonds
1/2 c. raisins
pinch of salt

1. Place apples in a 2-3 quart dish. Drizzle with lightly with agave and toss with spices until lightly coated.

2. For the topping, add almonds, raisins, and salt to the small bowl of a food processor and pulse until crumbly. Sprinkle on top of fruit.

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