My husband was out of town this past weekend, so what is a girl to do but Pin favorite things on Pinterest and then cook them! I found a new favorite website called Golubka showcasing how to make raw food, even donuts. Yes, I said donuts…raw. I love that.
The recipe for these raw cones caught my eye, though. A few months ago I had an event and couldn’t figure out how to make a salad guests could hold. This would have been the ticket, and it will be next time. Of course, I didn’t have all the ingredients, and because I was so excited, I opted to use what I had on hand rather than go to the store. So the following is my improvised version.
Next time, for my kids, I’ll add more fruit to make them sweeter. Here’s a link to Golubka’s recipe. I followed her careful instructions, and can’t wait to make more.
RAW KIWI COCONUT APPETIZER CONES
*You will need a food dehydrator for this recipes, as with most raw recipes
- 3 cups kiwi, peeled and chopped (I had 2 cups of kiwi, and 1 cup of oranges)
- 1/2 the juice of a freshly squeezed orange
- Meat of 1 Thai coconut, reserve the water from the coconut
- 1/2 cup raw almonds
- 3/4 flax seed, ground (I just had regular flax seed, and ground them in a coffee grinder
- 1/2 tsp. red pepper flakes (I’m going to grind these with the flax seed next time)
- 1 handful of parsley
Place all the ingredients in a Vitamix blender, or a food processor. You will start to see a paste come together. If the mixture looks like it needs some liquid to help it blend more, add a drizzle of the reserved coconut water until everything looks mixed together.
Take the mixture and spread it out onto dehydrator sheets sprayed with cooking spray. Try to make it smooth, but as you can tell from the picture, I still had some bumps throughout. No biggie. Dehydrate for 3 or 4 hours. I used two dehydrator sheets, and put them in the dehydrator for 4 hours. One was thicker than the other, so it had to go another 30 minutes or so.
Take them off the sheets, and cut them in half lengthwise and crosswise. Using a round dehydrator allows you to make a perfect cone after cutting, because the bottom is going to be smaller than the top. You will get 4 cones per sheet.
At this point, roll up the cones, and dehydrate them longer if you need to. Most of my cones were pliable and easily rolled into a cone. Pinch the bottom of the cone with the reserved coconut water, so all of your ingredients don’t fall out. If your cones fall, put them back in the dehydrator for 15 more minutes, until they stay rounded on their own. I couldn’t do this in my dehydrator because of the way it stacks, but like I said, for the most part they all rolled and stayed. You can put them in the oven, but baking above 118 degrees destroys the enzymes, and preserving the enzymes is why you are cooking raw. But it is an option.
Now you are ready to fill these adorable cones, you’ve slaved over for nearly 5 hours!
EASY MANGO SALAD
- 2 mangos, peeled and julienned (next time I’m going to chop them)
- Sea salt to taste
- 2 mangos
- Slivered red onion
- 1 handful parsley
- Juice of one freshly squeezed lime
Take the julienned mangoes and sprinkle with salt in a glass bowl. Blend the other 2 mangoes with the parsley and squeeze the lime juice in the blender until it comes together. Mix this dressing with the reserved mangoes in the glass dish, and fill up your cones. It sounds time consuming and fussy as I’m writing all of this down, but do it on the weekend if you have a long stretch of time. If anything, you will have tried something new, and that’s always a good thing! Enjoy!
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