A Review Of “Raw Star Recipes” Organic Meals, Snacks & Desserts In 10 Minutes

Apparently the universe has been listening to my constant jibber jabber about my desire to incorporate more “fun” raw food recipes into my family’s life. We do eat lots of raw fruits & veggies, and gallons of homemade green smoothies, but nothing too exciting… I picked up a raw foods cookbook a few months back, but most of the recipes called for a dehydrator, which I have had sitting in my Amazon.com cart since last summer. Yeah, yeah, I’ll get around to buying it one of these days.


A couple of weeks ago a friendly, cookbook author & Eco Chef named Bryan Au contacted me, and asked if I would test out some recipes from his Award Winning cookbook “Raw Star Recipes”, and give my opinion. Of course I happily agreed since this was the extra little push I needed, to come out of my Vegan comfort zone and try something new.

Over the past week I have made Fruity “Tuna” Wraps, Carrot Ginger Soup, Energy Bars, Spinach Herb Dip, Chocolate Shakes & Cinnamon Donuts! And YES all of these recipes are completely RAW!!

I love the fact that Chef Bryan uses organic ingredients, most of which are completely whole & in their natural state. A majority of the recipes do not call for any appliances other than a blender. Each meal can be prepared in around 10 minutes and costs somewhere in the $10 range. This is music to this mom’s ears!

Energy Bars

I began my raw food adventure with “Energy Bars”. I combined nuts, seeds, dates, buckwheat groats & goji berries to create yummy & healthy snacks for my family. They were quick, easy & totally yummy! I will surely make these again soon!

Carrot Ginger Soup

My favorite recipe is the “Carrot Ginger Soup”. The zesty flavor of the fresh ginger combined with carrots & chickpea miso is incredible! I basically threw the ingredients into my Vitamix, and I had a healthy & delicious lunch for myself. This is a great soup that you can throw together quickly, that will wow your house guests!

Fruity "Tuna" Wraps

Fruity “Tuna” Wraps, was the first recipe from the book that I made for my husband. He is a huge hummus fan, but he doesn’t love cauliflower, which is a key ingredient. I knew that he would enjoy the texture, but I was not sure about the flavor. Surprisingly, blended with the walnuts, lemon, miso & spices, he didn’t even notice the cauliflower and he ate 4 wraps! I garnished them with yellow pepper & crunchy apple. So Good!

Spinach Herb Dip

Guacamole lovers will go crazy for this flavorful “Spinach Herb Dip”! Avocado blended with spinach, herbs & spices make for a delicious dip experience. I strongly recommend dipping and array of raw veggies. This may be the perfect way to get your kids to eat raw broccoli, it worked for me!

I was really excited to make raw “Donuts”! The recipe shows how to make cinnamon, chocolate & glazed varieties. I stuck with cinnamon, but I will be trying the other two very soon. I think I whipped these up in about 5 minutes and I made a new best friend along the way.. “Coconut Nectar”!! Have you ever tried this? It’s not quite as sweet as Agave, but much better for your body. I drizzled it over the flax & banana donuts, along with lots of cinnamon. I ate them for breakfast and had no guilt, because they were incredibly healthy and very,very, yummy!

Chocolate Shake

The last recipe that I made was a “Chocolate Shake”. It actually calls for carob powder, but you would never know it from the look on my kid’s faces after they took a sip! I never let it slip, that their creamy, delicious, chocolate shake, didn’t actually contain chocolate!! That was priceless!!

Eco Chef Bryan Au has created an amazing array of raw meals that will delight & entice your entire family. If your children are hesitant to eat raw foods, give this book a try. The health benefits of organic, uncooked, plant foods are practically endless, and all human beings will benefit from adding more raw foods to their diet. These recipes are good for our bodies, friendly to the planet and safe for kids to help prepare! 🙂

 Be a “Raw Star” and buy this book!!

Visit Bryan’s website at www.rawstarrecipes.com 

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Chocolate Chip Banana Muffins

This recipe is my daughter’s favorite & it is very easy to make! If you are making these for your child’s class or a party, I suggest using soy milk instead of almond milk because of nut allergies.

Ingredients:

3 ripe bananas

1/4 cup canola oil

1/2 cup brown rice syrup

1/4 cup soy or almond milk

1 tablespoon molasses

1 cup unbleached white flour

1 cup whole wheat flour

1/4 cup wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup non dairy chocolate chips

1.Preheat oven to 350 degrees

In a large bowl mash bananas & mix with oil, brown rice syrup, soy milk & molasses. Add dry ingredients & chocolate chips. Stir well & scoop into oiled muffin tins. Bake for 15-18 minutes.

“Good Morning” Strawberry & Walnut Quinoa

Here is a nutrient packed energy breakfast that the whole family will enjoy!

1/2 cup quinoa

1 cup water

2 tablespoons pure maple syrup

1/2 teaspoon cinnamon

1/4 cup fresh or thawed frozen strawberries

1/4 cup walnuts

1/4 cup almond milk

Rinse quinoa & transfer to saucepan. Stir in water, maple syrup & cinnamon. Bring to boil. Reduce heat, simmer for 12 minutes or until water is absorbed. Add strawberries & walnuts. Serve with almond milk.


Valentine’s Day “Love Cookies”

1/2 cup Earth Balance

3/4 cup sugar

1 tablespoon ground golden flaxseed

3 tablespoons warm water

1 tsp. raspberry extract

5 drops red food coloring

1 1/4 cups all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1 cup confectioner’s sugar

1 tsp. light corn syrup

2-3 tbsp. soy or almond milk

heart-shaped candies for decorating

Whisk ground flaxseed & warm water, let sit for 3 minutes. Mix Earth Balance and sugar together. Add flaxseed mixture. Blend in extract and food coloring. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in plastic wrap and chill at least 1 hour.

Pre-heat oven to 350. Roll out onto lightly floured board until approx. 1/4″ thick. Cut into heart shapes with cookie cutter. Place on parchment covered baking sheet about 2 inches apart. Bake until golden brown, about 10-15 minutes. Cool.

Stir together confectioner’s sugar, corn syrup and milk until smooth. Dip half of a cookie into icing, then set on waxed paper and sprinkle with heart-shaped candies. Let dry about 1/2 hour. Repeat with the rest of the cookies.

Homemade Granola

A friend recently shared this tasty & simple recipe for homemade granola. I hope you enjoy it as much as I did! 🙂

Ingredients:

3 cups rolled oats

3/4 cup agave

4 Tbsp. water

1.5 tsp. almond extract

1/2 cup soy nuts

1/2 cup wheat germ

1/4 cup sesame seeds

1 cup mixed dried fruit

1/2 cup raisins

Instructions:

1. Preheat oven to 350 degrees. Place oats on 2 cookie sheets. Bake for 15 minutes or until lightly toasted, stirring twice.

2. In a large bowl combine agave, water, & almond extract. Add toasted oats, soy nuts, wheat germ, sesame seeds, and stir to coat well.

3. Spread oat mixture again on 2 cookie sheets and bake for 15 minutes, stirring every 5 minutes.

4. Cool

5. Transfer to larger bowl & stir in dried fruits & raisins.

6. Store at room temperature in tightly covered container for up to 1 month.

Makes 18 1/2 cup servings.

Curried Pear & Parsnip Soup

Curried Pear & Parsnip Soup

Serves 4-6

Nothing warms your family on a cold day better than homemade soup! Here is a yummy soup recipe with a little kick!

1 onion chopped

1 tablespoon safflower oil

1 teaspoon curry powder

1 teaspoon corriander

1 lb parsnips chopped

1 pear peeled & sliced

1 lemon squeezed

1 cup coconut milk

4 cups vegetable stock

cilantro for garnish

Cook onion in oil for about 4 minutes. Stir in parsnips, curry & corriander. Cook for 2-3 more minutes & add pear, vegetable stock & coconut milk. Bring to boil & simmer for 30 minutes. Cool & puree’ in Vitamix or food processor. Return soup to a clean pan, reheat and add lemon juice & cilantro garnish.

Maple Pumpkin Pie

This pie is so easy to make, you can throw it together in minutes!! I enjoyed it most, after it had been in the fridge overnight. The pie takes a little while to firm up, but it is worth the wait!!

Ingredients:

1 Vegan pie crust

1 12 oz. package of silken tofu

1 can of organic pumpkin

1/2 cup of maple syrup

1/2 cup brown sugar

1/4 cup cornstarch

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon vanilla

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Preheat oven to 350. Blend all ingredients (other than the crust) in blender. Poor into thawed crust. Bake for 45 minutes. Chill for at least 2 hours, best after 12 hours.

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