Mouge Superfoods

Falafel Balls – Raw Recipe

20 Jan

Falafel Balls! It's another Raw Recipe!
Serves 3-4

These Falafel balls are unique for a few reasons - 1/ They are a Raw Recipe! And 2/ The flavor of the curry powder combined with the ground nuts is to die for!. Serve with Raita or Mango chutney.

¾ cup sprouted raw chickpeas, ground in a food processor
¾ cup raw sunflower seeds, finely ground in the food processor
¾ cup raw almonds, finely ground in the food processor
¼ raw yellow onion, diced
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons Braggs
3 cloves garlic, peeled and crushed with a garlic press
2 tablespoons curry powder

Method

In a mixing bowl, combine all the ingredients and mix thoroughly. Line a tray out of your dehydrator with with parchment paper or what has been provided by the manufacturer. Using a 1 ½ to 2-ounce ice cream scoop with levered handle, form the mixture into mounds on the parchment. Place in the dehydrator for 24 hours at 110. They will be ready when the outer shell becomes crisp (so to speak) to the touch!

Enjoy with a raw Mango Chutney!

Tags: Heathy Mains

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Categories Appetizer's, Healthy Recipes, Vegetarian Recipes
Author cbruneau

Super Food Packed Raw Vegan Carrot Cake Recipe

18 Dec

Super Food Packed Raw Vegan Carrot Cake Recipe

The raw super food vegan carrot cake recipe Makes 10 – 12 servings

Thats right! This recipe is packed with super foods: Now you can have your cake and eat it too!! Made from carrot pulp (which makes it a flour less cake) and sweetened with dates and agave (makes it sugar free) and also contains no dairy, pretty much makes it guilt free. Don't worry it doesn't feel that way. Although packed with super foods this carrot cake still holds up to its traditional decadence.

Ingredients for the super food Vegan Carrot Cake Recipe

2 cups almonds
1/12 cups pitted soft dates
2 cups raisons
4 cups carrot pulp
1 tablespoon cinnamon
1 ½ tablespoons fresh ground nutmeg
1 teaspoon cardamom
1 tablespoon lemon zest
1 tablespoon orange zest
pinch sea salt
½ cup chopped walnuts (optional)

Lemon Frosting (to top the vegan carrot cake recipe)

1 ½ cups whole raw cashews
1 cup agave nectar

1 tablespoon maca (click here find out why maca is one of the top super foods)

1 cup dried coconut

1 cup orange juice
1 tablespoon lemon juice
1 tablespoon lemon Zest
1 tablespoon vanilla

Making This super food packed Vegan Carrot Cake

To make the cake batter: Soak the raisons and the dates, in separate bowls each in 1 ½ cup water for 5-10 minutes to soften. Drain the soak water and set aside.

Using a juicer, juice about 20 carrots in order to acquire the 4 cups of carrot pulp needed and drink the carrot juice ☺

In the vita-mix grind the almonds into a fine mill. Add the dates and one cup of the raisons and grind until you have a smooth paste. In a large bowl, mix with the carrot pulp, vanilla, cinnamon, nutmeg, cardamom, lemon zest, orange zest, sea salt and walnuts, and the remaining one-cup of raisons.

To make the frosting: Soak the cashews in 2 cups fresh water for 30 minutes. Drain and rinse.

In a food processor or a vita-mix blender, grind the dried coconut into a powder and set aside. Blend the cashews; agave nectar

and ½ cup of the date soak water, orange juice, lemon juice, lemon zest, and vanilla until smooth. Add a touch more of the date soak water if necessary to aid in blending. Add powdered coconut and blend well. It may be necessary to help the blending along by scraping the sides of the blender with a rubber spatula and continue to blend. Allow to stand in the refrigerator if necessary to thicken.

Put the Super Food Vegan Carrot Cake Recipe Together

To layer the cake: Split the cake batter in half. Line a serving platter with plastic wrap or waxed paper. Press half of the dough into an even circle. Slip pressed dough on plastic wrap or waxed paper off the platter. Press the remaining dough directly on the platter into an even circle for the bottom layer spread just less than half of the frosting on the bottom layer leaving a 1-inch border. Delicately flip over the layer on the plastic wrap or waxed paper onto the frosted layer. Re-shape any mishaps and smooth the sides. Spoon the remaining frosting on top of the cake and spread evenly over the top and sides.
If you wish, this cake can be prepared into one layer. Press the cake dough into an even circle on a serving platter, and frost evenly.

For best results, allow chilling and setting in the fridge for one hour or more. Stencils can be used to create designs. Cut starts, hearts, and spirals out of cardboard and lay on the cake before sifting, or sprinkle with ground almonds and cinnamon. (click here to discover yet another super food packed dessert Coconut Cream Pie with Pineapple Frosting)

Equipment needed

A vita-mix can cost up to $500 new but check here to find discounts as much %90 off - vita-mix. You can get away with using a standard blender, but if your getting into eating more raw foods, a vita mix is a must.

Same goes for juicers, you can spend anywhere from $100 - $2000 depending on the quality, here is the best price comparisons I have found. Find your lowest price on Juicers

40%-70% off Agave Nectar Click Here

This Raw Vegan Carrot Cake Recipe Came From the Book Living Cuisine By Renee Loux

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Categories Desserts, Raw Recipes
Author cbruneau

Black Mission phyllo Pastry With Orange Macadamia Cream and Fruits Compote

7 Sep

Black Mission phyllo Pastry With Orange Macadamia Cream and Fruits Compote

Serves 4

The simplicity of the flavor structure cloaks the refined elegance of this dish, which loads just the right balance of sweetness, richness, tartness, and creaminess. The recipe also lends it self to substituting other ingredients for the figs, such as peaches or cherries.

Tart Shells

4 sheets phyllo pastry
2 tablespoons Coconut Butter

Fig Filling

1 cup raw Brazil nuts
1 cup raw walnuts, soaked for
1/2 cup dried Black Mission figs, chopped
1 teaspoon maple syrup
2 tablespoons coconut butter
2 to 3 tablespoons ice water mixed with 1/2 teapoon vanilla extract
1/4 teaspoon salt

Macadamia Cream

1 cup raw macadamia
1/4 cup maple syrup
1 teaspoon orange zest
1/8 cup filtered water

Fruits Compote

1/4 cup passion fruit
3 tablespoons pomegranate seeds
3 tablespoons huckleberries
2 teaspoons fresh lemon verbena leaves, cut into very fine chiffonade
11/2 tablespoons raw lavender honey

Method

Make the Fig Filling: In a food processor, combine the Brazil nuts, walnuts, and figs and process until crumbly. Add the dried figs, maple syrup, coconut butter, vanilla and water to aid in the blending. Add the salt and process to combine. Divide the nut-fig mixture into 4 equal portions.

Make the Fillo Pastry: Pre heat the oven to 350. Gently melt the coconut butter in a small sauce pan. Brush the melted butter over 1 sheet of phyllo pastry, and fold the pastry twice so that you have a square. Spoon 1 4th of the fig filling onto the center of the square phyllo pastry and fold the edges into the middle around the fig filling. Then fold up the pastry around the filling, molding the edges into an artistic fan. The fig filling should be completely enclosed. Brush the phyllo pastry with remaining butter and make sure all the edges are sealed and buttered. Repeat this four times and place them in the oven on a non stick-baking pan lined with a buttered parchment paper for 5-8 minutes until the edges of the phyllo is toasted but not burnt.

To make the Macadamia Cream: In a high-speed blender, combine the macadamias, maple syrup, and water and process until smooth. Set aside 8 tablespoons for the tart shells; reserve the remainder for another use.

To prepare the fig fruit compote: Combine all the ingredients in a bowl and toss to mix.

Assembly: Spoon 2 tablespoons of the Macadamia Cream onto the center of a plate. Place one phyllo pastry in the center of the cream. Spoon the Fruit Compote around the plate. Garnish with a few chopped brazil nuts.

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Categories Desserts
Author cbruneau

Fresh Chevre with Lavender Infused Honey and Grilled Pears

3 Sep

Fresh Chevre with Lavender Infused Honey and Grilled Pears
Serves 4
Vinaigrette
1/4 cup lavender infused honey
3 tablespoons aged balsamic vinegar  1/4 teaspoon cracked pepper  1/4 teaspoon sea salt
1/2 cup extra virgin olive oil

Salad

4 oz mustard greens
½ cup walnuts
4 x 1 oz chevre (soft goat cheese rounds)
4 pears, sliced

Method:
To Make the Vinaigrette: Combine all of the ingredients, except oil, in a bowl and whisk them together. Slowly drizzle in the oil as you whisk. Correct seasoning to taste.

Grill the Pears: Toss in one tablespoon olive and grill on high heat in a skillet until golden brown.
Assemble: Divide the greens among four serving plates. Arrange the grilled pears in a fan over the greens. Place one round 1 oz portion of chevre over top of the mustard greens. Arrange a few walnut pieces over the fresh chevre. Drizzle 2 tablespoon of the vinaigrette over each salad. Garnish with cracked pepper.

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Categories Salads, Vegetarian Recipes
Author cbruneau

Pomegranate, Avocado, and Fresh Raspberry Salad

3 Sep

Pomegranate, Avocado, and Fresh Raspberry Salad
Serves 5

2 ripe avocadoes, peeled pitted and cubed
1 pint red and yellow cherry tomatoes
1 cup orange, peeled and sliced
1 cup fresh raspberries
1 cup pomegranate, peeled and cut into small kernels
10 cups mixed organic spring greens
6 tablespoons walnut oil

Vinaigrette

2 tablespoons minced shallots
1 clove of garlic minced
2 tablespoons balsamic vinegar
3 tablespoons freshly squeezed orange juice
¼ cup red wine vinegar
1 tablespoon maple syrup
½ tablespoon sea salt
¼ teaspoon freshly ground pepper
¾ cup walnut oil

Method

To make the Vinaigrette dressing: In a high speed blender puree the minced shallots, garlic, balsamic vinegar, orange juice, red wine vinegar, Dijon mustard, maple syrup, walnut oil until completely smooth. Season with salt and pepper

Assemble: Arrange everything on a plate to suit your aesthetic taste and sprinkle with the vinaigrette.

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Categories Salads, Vegetarian Recipes
Author cbruneau

Spinach & Portobello Salad with Oregano and Roasted Garlic Dressing

1 Sep

Spinach & Portobello Salad with Oregano and Roasted Garlic Dressing

Serves 4

Oregano and Roasted Garlic Dressing satisfies the pallet. With rich and creamy mushrooms this salad feels rich but is actually very light. If you want a really creamy version of this, go for the Creamy Roasted Garlic and Oregano Dressing (see recipe)

Dressing

1 bulb roasted garlic

1 cup extra virgin olive oil

3 tablespoons oregano chopped

2 teaspoons honey

2 tablespoons red wine vinegar
1/4 teaspoons salt

1/2 teaspoons cracked pepper

Salad

1 bunch baby greens washed and stemmed

4 portabella mushrooms, marinated in a little olive oil

2 shallots

butter for cooking the shallots

Method

To Make the Dressing: Squeeze the flesh from the roasted garlic bulb and blend with all the other ingredients until well combined. Season to taste and set aside.

To Make the Salad: Remove the Portobello mushrooms from the marinade, pat dry and grill both sides until golden. Alternately, roast them on an oiled baking sheet in a 400°F oven for 15 minutes. Cool and cut 1/8" thick slices. Finely slice the shallots, and cube them. Heat up a non-stick skillet and add the butter. Toss in the shallots and allow simmering until they are golden brown.

Assemble: In a large salad bowl, toss the vegetables with the greens. If you are planning on serving immediately, toss the salad with the dressing; otherwise serve the dressing on the side.

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Categories Healthy Recipes, Salads, Vegetarian Recipes
Author cbruneau

SUPER FOOD PACKED CHOCOLATE ICE POPS

14 Aug

FUDGESICLES
MAKES 12 SUPER FOOD PACKED REFRESHING POPS

THESE ARE GREAT FOR KIDS

2 cups coconut meat (packed with super food nutrients)
2 Tblsp coconut butter (this super food will help you loose weight)
1 cup coconut water
½ cup pure organic cocoa powder
1 Tblsp pure vanilla extract
2 Tblsp pure maple syrup

In a high-speed blender, blend all ingredients until smooth. Pour into Popsicle trays and freeze over night.

Fact: Not only is Cocoa one of the top super foods but Cocoa also acts as a natural stimulant but also contains many rare key nutrients that enhance physical and mental well-being. Add to your morning smoothie when you wake up feeling tired.

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Categories Coconut Meat, Coconut Water, Desserts, Kids, Raw Chocolate
Author cbruneau

Raw Curry Truffles

14 Aug

CURRY TRUFFLES

3 DOZEN SMALL BALLS

1 cup almonds
1 ½ cups cashews
½ cup maple syrup
1 1/2 cups cocoa
2 Tblsp of orange rind
The juice of one orange
4 Tblsp tahini
pinch of finely ground sea salt

Garnish

2 Tblsp cocoa powder
2 Tblsp curry powder

In a food processor, grind the almonds and cashews into a fine mill.

In a large mixing bowl, mix together the rest of the ingredients.

With wet hands roll the mixture in to small balls (the size of truffles)

Mix the cocoa powder with the curry powder in a small mixing bowl. Lightly roll the truffles in the powder.

Keep the balls in the fridge in an airtight container for up to one week.

Comments Leave a Comment
Categories Desserts, Raw Chocolate, Raw Recipes, Super Food Recipes
Author cbruneau

RAW CHOCOLATE MOUSE PIE

14 Aug

CHOCOLATE MOUSE PIE
You will be surprised to discover the creamy base for this dessert comes from avocado. The avocado fruit takes on whatever spice or flavor it is accompanied by, while maintaining a thick butter consistency. This makes avocado the perfect alternative to a rich cream.
CRUST

2 cups dried shredded coconut
2 cups almonds
1 Tblsp vanilla
4Tblsp honey
4 Tblsp coconut butter

FILLING

1 mango, thinly sliced
2 Tblsp vanilla
8 Tblsp honey
4 whole bananas (ripe)
4 whole avocados (ripe)
3 cups cocoa powder
1 Tblsp coconut oil
1 cup dates
up to 1 cup coconut water (or water)

GARNISH

1 mango thinly sliced

Make it

CRUST

In the Vita-Mix blender or a food processor grind the almonds into a mill. In a large mixing bowl add the coconut, vanilla, honey, and coconut butter. Kneed it all together and set it in the fridge for later.
FILLING

Soak the dates in warm water for 5 minutes.

Slice then mango and set aside. In a Vita-Mix or food processor blend together the vanilla, honey, bananas, avocados, cocoa, coconut oil, and dates. * You may want to add one thing at a time so that the consistency is consistent, and remains creamy.
Add the coconut water as needed to thin. But don't add more then is absolutely necessary.

ASSEMBLING THE PIE

With your fingers push the piecrust firmly into a 9-10” pie dish, leaving ¼ of the mixture aside for a garnish. Fan a full layer of sliced mangos on top of the piecrust. Spoon the pie filling onto the mango slices. Smooth evenly with a spatula. Sprinkle the rest of the piecrust on top. Keep the pie in the fridge and allow it to set for at least one hour before cutting. Serve on a small plate with a fresh slice of mango.

Tags: raw cacao, raw chocolate, Raw Desserts, Raw Food

Comments Leave a Comment
Categories Desserts, Raw Chocolate, Raw Recipes, Super Food Recipes
Author cbruneau

Raw Fudge Balls – For a Super Food Powered Day

14 Aug

FUDGE BALLS

THESE BALLS ARE NOT ONLY PACKED WITH SUPERFOODS BUT HAVE BECOME FAMOUS FOR THIER RICH CHOCOLATE TASTE AND SATIFYING EFFECT.

THEY ARE ONE OF EASIEST DESSERTS TO MAKE AND CAN FUNCTION AS A SPORTS BAR, SNACK OR AS A DECEDENT DESSERT. MAKE SURE YOU DOUBLE THE RECIPE BECAUSE THEY WILL BE EATEN UP IN A FLASH

1-cup ground almond mill
1-cup cashew butter
½ cup pure maple syrup
2 cups raw organic cocoa
2 tablespoons organic maca powder
1 tablespoon coconut butter
A pinch of sea salt
Up to ¼ cup water

Garnish

1 cup dried and shredded coconut

Making the Fudge Balls

In a large mixing bowl combine all the ingredients. With your hands kneed together the mixture and make sure everything is combined evenly.

If you need to add a little water so that the mixture sticks together, please do. The mixture should be solid enough to make into firm balls but not too dry that it is crumbling.

Now, with your hands, roll the mixture into as many balls as you can. I like to make them about the size of golf balls but you can decide for yourself. I then roll them in the dried coconut.

Tip: If the coconut is not sticking, with your hands pat the balls with a little water.

Keep the balls in the fridge in an air tight container for up to one week or in the freezer for two weeks.