Raw Foods

 

 

Raw Pecan Truffles 

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Description:
Raw nuts are a healthy addition to any diet. They’re a great snack on their own, added to recipes, or turned into milk or used in recipes like the raw truffles. This recipes calls for 1 cup of pecans. Pecans are particularly good for you because they contain more antioxidants than any other nut, according to a recent report published in the Journal of Agriculture and Food Chemistry. Antioxidants are substances found in foods that protect against cell damage and, studies have shown, can help fight diseases like heart disease, Alzheimer's, Parkinson's and cancer.
Just a handful of pecans contains vitamin E, calcium, magnesium, potassium, zinc and fiber, as well as antioxidants. And because pecans are so rich in heart- healthy fat, it doesn't take too many to feel full. In fact, studies have shown that eating nuts has a beneficial effect on the waistline.
This recipe is quick, easy, healthy, and delicious!


Ingredients:
1 – cup pecans (unsoaked)
½ - cup pitted dates
¼- cup water
¼- tsp sea salt
4 – tbls. carob powder, plus 1 additional tablespoon for coating
1 – tbls. Shredded coconut (unsweetened)


Directions:
Process pecans in a food processor. Set aside one tablespoon the processed pecans in a small bowl for coating the truffles.
Add dates to the pecans in the food processor, then process until smooth. (Rose suggests that you don’t try to combine this step with the next one..as the carob powder will absorb all the moisture, resulting in a mixture that is too dry to process)

Add water, sea salt and 4 tablespoons carob powder to the pecan/date mixture in the food processor, then process. Refrigerate the mixture for at least 15 minutes so that it becomes firmer.

Put the remaining tablespoon of carob powder in a small bowl and put the shredded coconut in yet another separate small bowl.

Remove the processed mixture from the fridge and roll into balls. Coat some of the balls in processed pecans, others in the carob powder and the rest in shredded coconut. For the balls that are coated with pecans, you can double roll them in the carob powder if you wish.

These are so easy and delicious.


Special Diet: Vegetarian, High Omega Fats


Category: Raw Foods

Submitted By: Cleo Murray



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Roasted Butternut Squash Polenta with Fried Sage
Category: Vegetarian Entrees
Description: Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. We like this squash because it's easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut's flesh is less "stringy" than many squash making it perfect for purees and efficient cubes.

¦Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. Similar to other cucurbitaceae members, it is very low in calories; provides just 45 cal per 100 g. It contains no saturated fats or cholesterol; but is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetable that is often recommended by dieticians in the cholesterol controlling and weight reduction programs.

¦It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the cucurbitaceae family with highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.

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¦It has similar mineral profile as pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

Full Recipe


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