Posts by Raw Gourmet La Vie

Raspberry Florets Ingredients: 2 cups raspberry 2 cups medium sized pitted dates ½ cup filtered water ½ tsp. Himalayan sea salt 1 tsp vanilla extract ¼ cup maple syrup 1 tsp. lemon juice Directions:Place the dates and the water into a high speed blender. Blend until creamy smooth to create a date paste. Add the…

Chocolate Florets Ingredients: 20 medium sized pitted dates ½ cup filtered water ½ tsp. Himalayan sea salt ¼ cup agave, or maple syrup ¼ cup raw organic cacao powder Directions:Place the dates and the water into a high speed blender. Blend until creamy smooth to create a date paste. Add the salt, agave, and cacao.…

Candied Brussels Sprouts Note: This recipe requires 24 hours of dehydration. Ingredients: 1 lb. organic medium sized Brussel sprouts 1 tbsp. garlic powder 1/4 cup organic maple syrup 3 Tbsp. tamari 2 Tbsp. apple cider vinegar 1/2 tsp. onion powder Directions:Rinse and drain the Brussel sprouts. Cut them into slices and place into a large…

Marinated in balsamic vinegar makes this a very tasty fun way to garnish all sorts of salads. This colorful garnish can be used to spruce up and add color to all sorts of dishes. Add variety and beauty to your table. Marinated Beet and Carrot Garnish Ingredients: 2 cups beets (sliced) 1 cup carrots (finely…

Cauliflower Floret Garnish has a myriad of culinary possibilities. It can be used as both a garnish and a vegetable in soup, a decoration and veggie in salads, or to adorn a plate on the dinner table. Quick and easy to make, it doesn’t take much time to stock up and store in the refrigerator.…

Zucchini Garnish is hard to resist. More than just a garnish, it is fun to eat just like stringy potatoes. If you want to store these for future recipes, make sure to make enough because they’ll be all gone before you know it. Cheesy Zucchini Palette Ingredients: 3 medium sized zucchini 3 tbsp. olive oil…

Marinated Red Onion Ingredients:2 cups diced red onions½ cup olive oil½ cup balsamic vinegar½ cup agave Directions:Place the olive oil, vinegar, and agave into a bowl and whisk until evenly blended. Then place the onions into an air tight container. Pour the marinade sauce over the onions. Cover and refrigerate for 3 to 4 hours.…

Julienne Red Bell Pepper Palette Ingredients: 3 medium sized red bell pepper 3 tbsp. olive oil 1 tbsp. basil powder ¼ tsp. Himalayan sea salt ½ tsp. garlic powder ½ tsp. lemon juice ½ cup nutritional yeast Directions:Take a julienne vegetable peeler and turn the bell pepper into fine strips. Place into a bowl and…