RAW Living and Learning

Today I opened up the refrigerator asking myself what I was going to make for breakfast. Staring back at me were my Brown Turkey Figs, fresh figs that is!! Over in the fruit bowl were my last two bananas. Originally I was going to simply slice them up with the bananas and eat them as is. But then I got the idea of making a hemp kream to serve on top. Well I changed my mind again and started creating this raw soup recipe in the food processor. The combination of the hemp, banana and Lucuma are fantastic. There are even more great components to the recipe so read here and see if you'd like to give it a try. This is by far my favorite raw soup so far! Kreamy Hemp Soup with Figs (makes one serving) by Elizabeth @ Raw Living and Learning 2 large organic bananas squeeze of fresh lemon juice 1 T Lecithin Powder 1 t Lucuma Powder 1 t raw honey (optional) 1 tsp vanilla pinch of sea salt 2 T Hemp Seeds 4 large Brown Turkey Figs, sliced (reserve for topping)...

Lucuma Pudding I can eat different varieties of this raw pudding any day of the week. I am in love with this stuff. There are days when I can actually tell that I NEED this pudding. :) Well today was one of those days. I decided to use some Lucuma powder to flavor this version. It turned out spectacular. Right before I ate it I decided to sprinkle on one tablespoon of Hemp Seeds. They aren't in the photo. This will keep you full for HOURS. I sometimes don't get hungry again until almost dinner time! In June I posted a recipe for a basic carob pudding, this is a super charged version, minus the carob (I was out :() loaded with even more nutrition!! I added my buckwheat crispies to add a nice crunch. I have been adding these crispies to a lot of breakfast recipes lately. They take the place of dried cereals. Here is my recipe: Lucuma Pudding 1  organic avocado 1 large organic banana or 2 small (plus a few slices for topping) 2 heapi...

The first time I tried chia was when I made my blueberry chia parfait. I fell in love with chia and wanted to try my second recipe. The taste of this pudding reminds me of coconut cream pie. It also tastes very festive at the same time, like eggnog. I can't really explain it, but it is just plain good! The first day I enjoyed it as a dessert topped with fresh blueberries. The second day I added some banana slices and a drizzle of real maple syrup and had it for breakfast. The chia recipes I have made seem to stay fresh in the refrigerator for 3-4 days. But I bet they could stay even longer. If they thicken up too much for your liking, just add in some more water and stir...good as new! Here is the recipe: Chia Pudding 1/4 C chia seeds 1/4 C raw coconut , shredded and unsweetened 1/4 C raw cashews , soaked 4 fresh Deglet dates 1 1/4 C filtered water 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp Lucuma powder 1/8 tsp vanilla powder or extract Stir the chia see...

Sprouted Wheat Berries Here you can see the bread triangles with dollops of raw honey . I purchased my Excalibur Dehydrator  one and a half months ago and made my first raw bread. It turned out really good and I look forward to making it again but with a few additions. The bread I made here was a slightly sweet version. I hope to make a more savory version next. By the way, I love my dehydrator. So far I have used it for buckwheat krispies, tomatoes, raw sprouted bread, stuffed mushrooms, and pepper corn crackers. Here is how to make the raw sprouted bread: Soak 2 cups of wheat berries overnight. In the morning rinse the berries very well and drain. Let berries sprout in a glass jar for 2 days. Each day you must rinse them off and drain well about every 6 hours. This is the same technique that I described in a previous sprouting post. I reuse large glass jars from applesauce or spaghetti sauce. I cut screen material into squares and rubber band it around the n...