Yesterday was the last day (21) of the Crazy Sexy Diet Cleanse. I’m not sure how I feel right now. Worried? Excited? Hungry for a salad? I’m going to try and stick with the rawness, and try as hard as I can to stick to the no/low sugar, but I’m excited for a meal of completely cooked food like baked acorn squash stuffed with a walnut raisin risotto. SWOON!
Here are two recipes I’ve been holding out on! Sorry…
First things first… Raw Vegan Hazelnut Spread, which doubles as Raw Chocolate Hazelnut Cookies!
Raw Vegan Hazelnut Spread
Yields about 2 cups
2 cups hazelnuts, soaked
2/3 cup raw cacao nibs, processed to a powder in the food processor
2 Tbsp. coconut oil
1 Tbsp. hemp oil
1/4 cup + 2 Tbsp. yacon syrup
Process all in a food processor until smooth (or keep it a little chunky – this is how mine came out because my food processor has ZERO power to it… still delicious though!). Use this as a spread on millet bread or on bananas for a yummy snack!
For cookies: turn on your dehydrator and drop by the tablespoon onto the trays. Dehydrate until slightly crisp (6-12 hours). Then be sure to intensely enjoy these cheaper-than-store-bought raw cookies, I know you will!!
So for 21 days (with one exception) we juiced in the morning. The juice was a great replacement for coffee. I felt awakened, alert and ready to start the day without any crashes, jitters or irritability! What more could you ask for, right? The only issue I came across was the juice pulp going to waste!!! I composted as much as I could and I froze some, but there’s only so much room in the freezer. Of course I didn’t have a dehydrator the entire cleanse, but thanks to my mom I did have it for the last week!! So here’s my attempt at creating something with the lovely, healthy juice pulp.
Chipotle and Onion Juice Pulp Crackers
Yields 24-30 crackers (or more)
1 1/4 cup juice pulp
1/4 cup hemp oil
1/4 cup olive oil
1/2 medium onion (I used red), roughly chopped
3 large garlic cloves
1/2 tsp. pink Himalayan sea salt + fresh ground black pepper to taste
1 1/2 tsp. adobo seasoning
1/4 tsp. chipotle pepper seasoning
1 1/2 Tbsp. flax meal
2 Tbsp. nutritional yeast
In a food processor, pulse the garlic and onions until finely diced. Remove to a mixing bowl and set aside. Spoon the juice pulp into the food processor, add the oil and pulse until it becomes a mush. Remove to the mixing bowl.
Add the rest of the ingredients to the mixing bowl and stir to completely combine.
Dump out onto a cutting board, parchment sheet or clean countertop. Flatten to an even square or circle (just like you would if you were making cut and bake cookies). Slice into even shapes and transfer carefully to dehydrator trays. Flatten more once the crackers are in place on the tray.
Dehydrate for 8-12 hours, or until slightly crisp. Enjoy alone or with a raw nut cheese on top.
AH! These are my new favorite crackers. I’ve never tasted something so delicious! I love the spice ratio and I think next juice pulp adventure will be to make these into burgers… YUM!
I hope everyone gets out tonight to see this beautiful harvest moon!!