Raw Test Kitchen

photo by Well-Seasoned Cook

This is a great snack to have on hand in case you get the munchies. You can use whatever nut floats your boat, cashews are my favorite. It has a rich buttery flavor that would off-set the spiciness.

Pecans, crisp up nicely. If you use pecans, try it with maple syrup (not raw product), to add a different flavor.

Just don't eat all the nuts in one sitting, they are high in fat.

Sweet Chile Nuts

makes 4 cups

Juice of one lime

1 tablespoon olive oil

1 tablespoon agave nectar

1 tablespoon paprika

2 teaspoon cayenne

1 teaspoon sea salt

4 cups raw soaked nuts of your choice

1 Whisk together lime juice, oil, agave and seasonings. Add nuts to coat evenly.

2 Spread nuts on a Teflex sheet and dehydrate at 100 degrees for 8-12 hours or until dry, crisp and crunchy.

Raw Test Kitchen

photo by lucafotogne

Earlier today I posted that I wasn't creating raw food dishes of late. That doesn't mean that I don't have my share of recipes to well...share.

I haven't prepared this dish but I invite you to create it and let me know what you think. Send in a photo, comments, revises, whatever you feel would make it off the hook.

Peace and love,
Terilynn

Avocado Salad with Creamy Lime Dressing

1/4 cup extra-virgin olive oil
1/4 cup cashews
juice of 2 limes
1 teaspoon agave nectar
1/2 teaspoon ground cumin
Sea salt and pepper, to taste
1 head Romaine lettuce, roughly chopped
1 small bunch cilantro, leaves only
2 ripe avocados, cut into small cubes

1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.

2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.