Raw Voilà

The listed ingredients roughly amount to 24 ounces of Candied Navel, comfortable for one very large serving, two medium servings or four very small servings.

This smoothie isn’t syrupy sweet. Keeping the smoothie ‘moderately sweet’ was my original intention. Depending on your individual preference, feel free to increase or decrease the amount of dates to your liking.

In the list of ingredients, I noted 2 large ripe Florida Navel oranges, peeled and quartered (seeded if needed). A large Florida Navel orange would equate to an orange at least 3 inches in diameter and 3 inches in height.

In the list of ingredients, I noted 4 large Medjool dates, pitted. A large Medjool date is roughly equal to just under a tablespoon. I chose to freely list the dates to make it easier, but you can go with the tablespoon measurements if you prefer. Medjool dates, same as other types of dates, can be found in varying sizes ranging from very small, small, medium, large to very large (or jumbo).

If your dates are not soft and pliable, you can soak them in a small amount pure water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually somewhat soften up after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

The Brazil Nut Milk recipe can be found via this link. Alter the original Brazil Nut Milk recipe by adding 4 more very large dates (for a total of 5 very large dates) and another 1/4 teaspoon of Himalayan crystal salt (for a total of a 1/2 teaspoon of Himalayan crystal salt). The listed amount for the Brazil nuts and the pure water remains the same. Follow the Brazil Nut Milk recipe instructions as written. The milk used in Nite-Nite will need to be as silky as possible, so be sure to use a nut milk bag to strain the date and Brazil nut pulp from the Brazil Nut Milk.

Using a high-speed blender, process the altered Brazil Nut Milk along with the rest of the ingredients until all of the spices have been well blended and the mixture becomes frothy. That could take several minutes, depending upon your machine—more power, faster process. When the color of the mixture changes from white to caramel, the ingredients will most likely have been properly combined.

After the mixture has been completely blended and turned caramel, the next step is to gently warm it up. If you have a Vitamix or other type of powerful blender, you can simply let the mixture continue blending until it becomes warm. Otherwise, you can transfer the mixture to a pot and gently warm it up on a stove. Divide the warmed mixture between two large mugs and serve immediately.

Nite-Nite can most certainly be enjoyed on its own, although it is absolutely lovely paired with flavor-rich dark chocolate brownies or truffles. I tend to drink Nite-Nite in the later part of the evening as it is very relaxing (hence its name), but it can be served at any time of the day. Enjoy!

The listed ingredients amount to two comfortable servings. Double or triple the recipe as needed.

Definitely do adhere to the ‘level’ ingredient measurements listed above. I have been making this spiced concoction often for quite some time and know through first-hand experience that too much cardamom or too much clove can ruin the batch.

Nite-Nite is best enjoyed freshly made. Any leftovers will not store particularly well for longer than a day as the spices will become further concentrated resulting in a mixture that tastes ‘off’ and quite bitter.

Nite-Nite is meant to be served warm enough to enjoy immediately, but not so hot that it has to cool before it can pass your lips.

During the blending process, a substantial amount of foam may be created on top of the mixture. That is actually a good thing since Nite-Nite is pretty much a raw chai latte. Plus the foam is delicious! However, if you prefer less foam, you can let your blender run on the lowest setting for a few minutes to remove some of the air bubbles. Gently warming up the mixture in a pot on the stove will automatically reduce much of the foam.

Because the Brazil Nut Milk pulp leftover from making this recipe will be much sweeter than usual due to the higher amount of dates, I recommend that it be used to make cookies, cakes, sweet crackers or other items with a sweet slant. For more information on how to use and store the leftover Brazil Nut Milk pulp, see this link.

Using a mini-prep food processor or high-speed blender, blend together all of the ingredients until creamy, pausing periodically to scrape down the sides and help the mixture turn over. Store the finished dressing in an airtight container inside of the refrigerator and use within 3 days.

The listed ingredients roughly amount to five ounces of Ginger Citrus Salad Dressing. Double or triple the recipe as needed.

A microplane was used to finely grate the ginger root.

The ingredients can also be mixed by hand. With a little elbow grease, the end result should be fairly close to that of a blender or food processor. Use the back of a fork to mash the avocado until it becomes as smooth as possible. Next, integrate the raw agave nectar, olive oil, finely grated ginger root, and Celtic sea salt. Last, use a whisk to whip into the mixture the orange and lemon juices, small increments at a time, until the the dressing becomes fluffy.

This simple citrus dressing can also be used as a base for other creations. For a more savory version, add finely chopped onion and/or minced fresh herbs or dried herbs.

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients should roughly amount to 10 ounces of juice, depending on how much liquid your cucumber, kale, apple and lemon yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).

While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted 2 large leaves of Lacinato kale, stems left intact. A large Lacinato kale leaf would equate to at least 4 inches in width and 10 inches in length. In the list of ingredients, I noted 1 medium Garden cucumber, cut into spears (peel left on). A medium Garden cucumber would equate to a cucumber at least 2 inches in width and 5 inches in length. In the list of ingredients, I noted half of 1 large Golden Delicious apple, cored and halved (peel left on). A large Golden Delicious apple would equate to an apple at least 3 inches in width and 3 inches in height. In the list of ingredients, I noted half of 1 small lemon, peeled. A small lemon would equate to at least 2 inches in width and 2 inches in height.

Save the leftover pulp for adding to soups or as an ingredient in making breads or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.

Depending on the type of blender you have, the exact length of time needed to process the Brazil nuts will vary. When you first begin the blending process, the Brazil nuts will cause loud rattling, and as they become pulverized the rattling will lessen. It may take a bit of trial and error to gauge how smooth the pulp should be. If the Brazil nuts process for too long, the pulp will be superfine and require more time and effort to strain. However, if the Brazil nuts do not process long enough, the milk could end up watery instead of creamy. After you have made Brazil Nut Milk a few times, you will get the hang of it.

This milk is meant to be mildly sweet. In the list of ingredients, I noted 1 very large date (or 2 medium dates, or 3 small dates), pitted. One very large date is equal to about one tablespoon, as are two medium dates and three small dates. I chose to freely list the dates to make it easier, but you can go with the tablespoon measurement if you prefer.

If your dates are not soft and pliable, you can soak them in a small amount pure water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually somewhat soften up after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

Depending on your preference and how silky you like your milk, you have the option of using a fine-mesh strainer or a nut milk bag (or a paint strainer bag) to separate the Brazil nut milk from the pulp.

You may notice the nut fat and water separate. Not to worry. That is completely normal. Just give the Brazil nut milk a gentle shake before you use it.

The leftover Brazil nut milk pulp can be either used immediately or reserved for later. If you are not able to utilize the Brazil nut milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept inside of the refrigerator for one to two days, or it can be kept inside of the freezer and thawed when needed. For long-term storage, the leftover Brazil nut milk pulp can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept inside of the refrigerator.

Use the leftover Brazil nut milk pulp for making breads, crackers, cookies, burgers, wrap fillings, etc. Using the pulp instead of ground whole nuts lends a wonderfully light texture to your creations.

Using a high-speed blender, first blend together the sunflower seeds, chopped date and water until the sunflower seeds and date have been completely broken down and everything becomes milky. Then add the remaining ingredients and blend until liquefied. That could take several minutes, depending upon your machine—more power, faster process. When the color of the mixture turns deep caramel, the ingredients will most likely have been properly combined.

After the mixture has been completely blended and turned deep caramel, the next step is to gently warm it up. Transfer the mixture to a medium pot and gently warm it up on a stove. Divide the warmed mixture between two large bowls and garnish with a few thinly sliced cremini mushrooms. Serve immediately. Store any leftover soup in an airtight container inside of the refrigerator and use within 1-2 days.

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown vegetables as often as possible.

The listed ingredients roughly amount to five cups of soup, good for two large servings as a main course or four small servings as a starter dish.

Creamy Cremini is meant to be served warm enough to enjoy immediately, but not so hot that it has to cool before it can pass your lips. Applying gentle heat will allow it to thicken and become creamier. I love to eat this soup after it has been gently heated to a maximum of 115 degrees Fahrenheit (46 degrees Celsius).

Seeds that are soaked and sprouted are filled with life, allow for greater availability of nutrients and have less impact on digestion. Sprouting sunflower seeds is easy. First soak the sunflower seeds in pure water for a maximum of two hours, then thoroughly rinse and drain them. Let the sunflower seeds sprout for one day, rinsing and draining no more than two times. It really is okay to let the seeds become somewhat dry during the sprouting process. I have found that it produces better results. I sometimes like to use a fine mesh strainer for sprouting since it allows for easy rinsing, draining and proper air circulation. But I also like to simply use a bowl, making sure to thoroughly drain the seeds in between rinse cycles. You can use whatever method works best for you. After one day of sprouting, there should be a small to medium-sized tail on the end of each sunflower seed (as shown in the picture above).

In the list of ingredients, I noted 1/2 level teaspoon fresh marjoram leaves, minced and tightly packed. If you are without access to fresh marjoram, you can substitute with a 1/4 level teaspoon of dried marjoram. However, in this particular recipe dried marjoram will not lend as good a flavor as fresh. Definitely adhere to the ‘level’ measurement whether the marjoram you use is fresh or dried. Marjoram is a pretty potent herb, and adding too much of it will ruin the batch.

In the list of ingredients, I noted 1 tablespoon date, pitted and chopped, tightly packed. My ultimate favorite type of date to use for this recipe is Hilawi, however Medjool also complements well.

Cremini mushrooms are actually immature portabella mushrooms (aka portobella or portobello) and can also be referred to as baby portabella, baby bella, crimini or brown button mushrooms. Cremini mushrooms are similar to white button mushrooms but have a firmer texture and a richer flavor. They are also a great source of selenium, phosphorus, zinc and potassium as well as some B vitamins.

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits as often as possible.

The listed ingredients should roughly amount to 32 ounces of juice, depending on how much liquid your apples, pear, and ginger root piece yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).

While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted 6 medium Ambrosia apples, cored and quartered (peel left on). A medium Ambrosia apple would equate to an apple at least 2 and 1/2 inches in width and 2 and 1/2 inches in height. In the list of ingredients, I noted 2 large Bosc pears, cored and quartered (peel left on). A large Bosc pear would equate to a pear at least 2 and 1/2 inches in width at the thickest part and 4 and 1/2 inches in height.

Save the leftover pulp for adding to soups or as an ingredient in making breads or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.