Author Archives: rondaskitchen

Blueberry Rawffins

1 cup Brazil nuts, ground into flour ½-2/3 cup almond meal leftover from making almond milk ¼ cup golden flaxseed, finely ground a few dashes of sea salt ½ tsp. vanilla 1 Tbsp. olive oil 2 Tbsp. agave nectar fresh … Continue reading

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RONDA’S FAVORITE CASHEW GRAVY

4 cups water Dash of cayenne 1/2 cup cashews 2 Tablespoons rye flour (or amaranth flour if gluten free) 2 Tablespoons millet flour 1 Tablespoon onion powder 1 Tablespoon beef or chicken seasoning 1 teaspoon Himalayan salt Mix all ingredients … Continue reading

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ASIAN PESTO (raw)

This is Ronda’s favorite raw Asian Pesto 1 1/2 cups fresh basil 1/4 cup fresh mint 1/4 cup fresh cilantro 1/2 cup pine nuts or sliced almonds 2 small green chiles 1 Tablespoon fresh ginger (grated or chopped fine) 4 … Continue reading

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LEMON POPPYSEED CAKE (raw)

by our friend Josephine Lee (Joz) published in Purely Delicious Fall 2007 p. 21 serves 8-10 2 cups jicama, peeled and cubed 1 green apple, peeled, seeded and chopped 3 cups dehydrated nut pulp from making milk 1/4 cup flax … Continue reading

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(RAW) “YUMMY” APPLE COBBLER

from “Raw is…Purely Delicious” Fall 2007 p. 20 Serves 6-8 Cobbler Filling Ingredients: 4 medium apples 1/2 cup soft dates 1/2 teaspoon ground cinnamon 2 Tablespoons honey or blue agave 1 Tablespoon lemon juice 1 teaspoon vanilla 1/2 teaspoon ground … Continue reading

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APPLE-DATE MUFFINS

1 packed cup grated raw apple 1/4 cup extra virgin olive, grape seed, or coconut oil 1/12 cup oats (may substitute 1/2 cup bran for part of this if gluten is not an issue) 1/2 cup chopped dates 1/2 cup … Continue reading

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CILANTRO PESTO

2 cups cilantro/basil mixed to your preference 1/3 cup flax or olive oil 1/3 cup water 1/4 cup lemon juice 1 teaspoon Himalayan salt 1/3 cup pine nuts or pumpkin seeds 1/3 cup Brazil nuts 1/3 cup walnuts or sunflower … Continue reading

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