Samantha Bachman & Joe Cannatelli on Raw Fruit & Nut Recipes & Ideas

Thai Style Coconut Curry Soup:
Soup Base
2 young Thai fresh coconuts
3 ts Tamari
1 small chili pepper
1 Ts olive oil
1 Ts curry
Lemon grass
1/2 avocado
Open the coconut and pour the coconut water in the blender.
Cut the coconut in half and remove the flesh from the coconut, put it in the blender as well.
Add the rest of the ingredients
Soup base filling suggestions
1 tomato
1 bunch of coriander/ cilantro
1-2 Portobello Mushrooms chopped
Few leaves of mint
1/2 avocado

Cashew Porridge/Cream
1-2 cups Raw Cashew Nuts soaked over night,
Use enough water to just cover the cashews in the soaking bowl.
‘Barmix’ the cashews with a little of the water.
Add more of the water if needed to get the right consistency
Once blended add a little vanilla extract and Agave Nectar or Maple Syrup if desired.
Serve with anything you like
* Creative variation – If you place some Cashew Cream in a ramekin, pour a little Agave out the top and sprinkle with nutmeg it tastes just like a rice pudding, seriously!
Tip: Keep unused soaking water from cashews and as a nutritious drink or add to smoothies

Cake:
2 cups Raw Almond Meal
1/2 cup Raw Cocoa Powder
1 cup Fresh Dates (pitted and soaked in water)
1/5 cup Coconut Oil
1 tbs Lemon Juice
1 tbs Pure Vanilla Extract
1 tsp Celtic Sea Salt

Filling:
2 Large Avocados
2 tbs Raw Cocoa Powder
1/2 cup Maple Syrup
1 tbs Maca Powder (optional)
2 tbs Raw Cashews
1/5 cup Coconut Oil (liquid)
Organic Strawberries (or fruit of choice) for topping.

Preparation Combine all the Cake ingredients in a food processor until crumbly and sticky.For the filling, blend all the filling ingredients in a food processor, except the coconut oil, until well combined and creamy.While the food processor is on, pour in the coconut oil and continue to blend.Evenly press half the cake dough into a 23cm spring-form cake tin. Add a layer of the filling and spread evenly and put in the fridge or freezer to set.Once the mixture is firm, add another cake layer and finish off with the remaining filling. Decorate with sliced strawberries or fruit of your choice and enjoy!

Ingredients
1 cup Walnuts (not soaked)
1 cup medjool dates
2 cups grated raw carrots (remove as much excess moisture as possible)
1 tsp cinnamon
½ – 2 tsps chopped un-crystallized  ginger depending on taste
Dash nutmeg
1/8 tsp Celtic sea salt
3/4 cup raisins
2tbs chopped Almonds or Almond meal

Frosting
1 cup cashews, soaked for 1 or so hours
6 pitted medjool dates, also soaked 1+ hours (you can soak them together with the cashews!)
1 tsp pure vanilla extract
2 Tbs Coconut Oil
Pinch of sea salt
1 tsp lemon juice
Splash or so of Fresh Orange juice

Preparation Process the dates and walnuts in a food processor fitted with the S blade until combined but not a paste.
Add grated carrots, Almond meal and spices. Process till the mix has taken the form of smooth “dough.”
Add raisins and pulse to combine. Push the carrot cake dough into cupcake moulds and refrigerate while you make the frosting.
For the frosting: rinse cashews and dates of their soak water, and place in a food processor with vanilla extract, coconut oil, salt and lemon. Process until the mixture is pasty and well combined. Add just enough orange juice as the motor is running to get the frosting smooth and creamy. Allow for frosting to set for 15minutes.
Remove cupcakes from the fridge, frost and enjoy!

Ingredients
3 organic avocados ripe
1 cup maple syrup
1/2 cup plus 2 tbsp raw cocao powder
2 tbsp raw cacao nibs, powdered in a grinder
2 tbsp natural vanilla essence
1/2 tsp cinnamon
1/2 tsp celtic sea salt
Up to 1 1/2 cups coconut water to thin

Preparation Process all of the ingredients except the water in a food processor.
Add water to thin to desired consistency.
Serve with sliced fresh organic strawberries, raspberries or blueberries
Variation: Freeze to make a chocolate gelato.

From Froothie using the Optimum 9900 Blender.

Crust
1 cup almonds
¼ cup fresh soft dates
1/8 teaspoon pure vanilla extract or liquid vanilla
Pinch Celtic salt
Process the ingredients in a food processor until crumbly. The mixture should stick when pressed together between your fingers. If it’s too dry, add a little water or some agave if it isn’t quite sweet enough (1 teaspoon or so at a time.)Press into the bottom of a 7-inch spring form pan, or into a pie plate.
Filling
2 cups cashews, soaked for at least 1 hour
½ cup water
½ cup raw honey or agave nectar
2 tablespoons lemon juice
1 ½ teaspoons pure vanilla extract or liquid vanilla
Plus
¼ cup + 2 tablespoons melted coconut oil or cacao butter
1 tablespoon lecithin powder.

Process first five ingredients in the OPTIMUM blender using the 35 second cycle, or until completely smooth.

2. Add the melted coconut oil/ cacao butter and lecithin and blend briefly, just to incorporate.

3. Pour the filling onto the crust. Chill the cake in the refrigerator or freezer for a few hours, or until firm.
Variations:
~ Add any kind of fresh fruit (berries are particularly great!) to this cheesecake, either inside or layered on the surface.
~ Serve drizzled with a Berry Jam or Sauce.

Berry Sauce
1 ½ cups fresh or frozen berries such as blueberry, raspberry, strawberry, etc.
1 or 2 tablespoons raw honey or agave nectar
Juice of ½ lemon.
Sauce, process all ingredients in the OPTIMUM blender using the 35 second cycle or until smooth.
You can mash with a fork for a chunky sauce if desired.
Note: Strain if using raspberries so as to remove the seeds

Lemon Vinaigrette Salad Dressing
Fast and Easy as using the Optimum 9900 Blender

1 clove garlic
1 1/2 tbsp fresh basil
1 tsp Dijon mustard
2 tbsp fresh parsley
2 tbsp olive oil
1/4 cup lemon juice
Place all the ingredients in your OPTIMUM blender and blend for 30 seconds (until smooth). Pour over a bowl of your favourite leafy greens and crisp salad vegetables!

3 cups fresh basil
1/3 cup olive oil
1/2 cup sunflower seeds
2 cloves garlic
1 tbs lemon juice
1 tbs nutritional yeast/savoury yeast flakes or you can use Miso
Pinch of Celtic Salt (to taste)
Cracked pepper (to taste)OPTIONAL:

Semi dried tomatoes

Blend all the ingredients in your optimum blender on low until almost smooth.Can be used as a dip, spread or salad topping… Use your imagination!The sunflower seeds replace the pine nuts and give a gentle twist to the usual pesto flavour along with being alkaline.You can use pine nuts in this recipe for a lovely variation.
(Recipe from Zane at Froothie using The Optimum Blender 9900)

Raw Chocolate with Cashew Caramel Cream FillingCaramel Cream
1 1/2 cups cashews
1 tsp vanilla extract
3 tbl rice malt syrup or Agave Nectar
2 tbl coconut butter or Cacao butter, warmed to liquefy
1/2 cup water
Pinch Celctic sea salt

Raw Chocolate
1/2 cup cacao butter
3 tbl cacao powder
1 tbl lucuma (omit this if you don’t have it)
1 tbl rice malt syrup or Agave nectar
1/2 tsp vanilla extract

Make the caramel cream first by blending all ingredients on HIGH in your OPTIMUM blender until smooth.

Then make the chocolate by combining all ingredients by simply stir in a bowl with a whisk or fork ensuring any lumps are broken down until smooth. Do ensure Cacao butter is melted. Pour the chocolate into large moulds so half is filled. Then spoon some caramel cream into the mould – be careful not to add too much as you want it to be encased in chocolate. Then pour over some more chocolate so there is no trace of the filling. Set in the fridge or freezer to set.

You could us sturdy cupcake case if you have no moulds.
Another Brilliant recipe from FROOTHIE using the Optimum blender. 

CHOCOLATE MOUSSE PIE

2 medium (or 3 small) avocados
½ – 2/3 cup raw honey or agave nectar ¼ cup water
3 tablespoons cacao powder 2 tablespoons carob powder
½ teaspoon pure vanilla extract or liquid vanilla
Pinch of Celtic salt

1. Process all ingredients in the OPTIMUM blender using the 60 second cycle, or until smooth and creamy. You may need to use the tamper to keep the mixture moving.
Note you can serve at this point as a chocolate mousse.

After blending add:
¼ cup melted coconut oil or 2 tablespoons melted cacao butter

1. tablespoon lecithin powder
Continue blending until completely smooth
Pour over a nut crust of your choice
Chill in the refrigerator or freezer until firm

Coconut Cream
¼ cup young coconut meat 2/3 cup coconut water
¼ cup + 2 tablespoons cashews, soaked for 1 hour 1/8 – ¼ cup raw honey or agave nectar, to taste
1 teaspoon lucuma (optional)

1 teaspoon vanilla extract Pinch salt
¼ cup melted coconut oil
2 teaspoons lecithin powder

Process all ingredients except coconut oil and lecithin in the OPTIMUM blender using the 35 second cycle, or until completely smooth.

Add coconut oil and lecithin and blend briefly, just to incorporate.

Chill to firm up and serve with any pureed fruit or fruit salad. Can also be used over any fruit pie recipe.

Vanilla Coconut Custard
1 cup coconut meat
½ cup coconut water
½ cup cashews, soaked for 1 hour
2 ½ tablespoons raw agave nectar or 4 soft dates, pitted and soaked for 1 hour
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract or liquid vanilla
¼ teaspoon Celtic salt

(Process all ingredients for approximately 50 seconds on HIGH in the Optimum 9900 blender and pour over any fruit or fruit custards)

Cheezy Cannelloni

These are so simple to make! Fill, roll, top with tomato sauce and voila!

‘Pasta’

1 medium zucchini, peeled

First, cut your zucchini lengthwise into 2 halves. Then slice thin long strips using a mandoline, V-slicer or good quality peeler. Set aside.

‘Simple Cream Cheeze’

1 1⁄2 cups cashews, soaked for at least 1 hour 1⁄2 cup water
1 tablespoon lemon juice
1 1⁄2 teaspoons Himalayan salt, or to taste

Process all ingredients in the OPTIMUM blender using the 60 second cycle, or until smooth and creamy.

‘Creamy Spinach Spread’

1 recipe Simple Cream Cheeze
3 cups spinach
1 or 2 garlic cloves, to taste
Himalayan Salt, to taste

1. Pulse-chop the spinach in a food processor until finely minced. (You don’t want a green mush though)!

2. Gently fold the spinach, garlic and salt into the Simple Cream Cheeze mixture.

‘Tomato Sauce’

1 cup sun-dried tomatoes, soaked
2 or 3 medium tomatoes, roughly chopped
2 tablespoons cold pressed olive oil
2 small soft dates, soaked for a few minutes (or 1 Medjhool)
1 teaspoon Himalayan salt
1 clove garlic or more, to taste
Fresh or dried herbs, to taste

1. Drain the sun-dried tomatoes well by giving them a gentle squeeze.

2. Process all ingredients in the OPTIMUM blender using the 35 second cycle. Adjust seasonings to taste.

Assembly

1. Place 3 or 4 (depending on the size) strips of zucchini side by side, slightly overlapping. You want to create a squarish shape.

2. Place a couple of tablespoons of Creamy Spinach Spread at one end of the zucchini strips and gently roll up.

3. Repeat until all the zucchini strips and filling are used up.

4. Serve topped with Tomato Sauce.

Variation: For bite-size cannellonis, use a single strip of zucchini at a time.

Note: You might want to spoon on the tomato sauce at the last minute, as it tends to pool up in the plate. An alternative would be to put a little sauce on the plates first, then lay on the cannelloni and serve with more sauce.

Pear, Oat, Cinnamon and Ginger Smoothie

2 large ripe pears, chopped
3/4 cup non dairy milk (coconut or unsweetened almond)
6 oz coconut yoghurt
1/4 cup rolled oats (gluten free – see comments for info on this) OR quinoa flakes
2cm piece of fresh ginger
1/2 teaspoon cinnamon
Pinch of Himalayan Salt

Place all ingredients in your OPTIMUM blender and blend until smooth. Garnish with more cinnamon if desired.

Mango Cheesecake
Base
1 1/2 cups almonds
1 cup medjool dates
1/2 cup dried coconut
1/4 tsp vanilla extract
tiny pinch of celtic salt

Cheese cake filling
2 1/2 cups soaked cashew kernels
3/4 cup coconut oil
1/4 cup lucuma powder (optional superfood)
1/2 cup coconut cream or young Thai coconut (optional)
1 1/2 ripe mangos chopped + 1 mango sliced for decoration
3/4 cup agave or maple or coconut nectar
1 tsp vanilla extract
Methods/steps
1. Using the Optimum 9900 blender or food processor, mix all the ingredients for the base until it form a nice dough and is broken down to the texture you prefer.
2.  Press the dough evenly into the base of a spring form pan or wax paper coated pie dish. Set aside.
3. Blender / process the cashews, coconut oil and cream, agave, vanilla and chopped mango until it is creamy.
4. Pour the filling into the base and place it in the fridge to set, best over night. Decorate with mango slices and any other fruit you desire.

Raw Tostada a Raw version of the Mexican classic

GUACAMOLE:
2 medium avocados, peeled and pitted
2 tablespoons lime or lemon juice
1 tablespoon cumin
½ teaspoon salt
2 garlic cloves, crushed
Cayenne or chipotle powder, to taste 2 tablespoons water
1 cup chopped tomatoes (optional)
½ cup fresh cilantro, chopped

Place all ingredients in a bowl and mash with a fork.

FRESH TOMATO SALSA:
4 medium tomatoes, finely chopped
½ cup finely chopped red onion
1 or 2 jalapeno peppers, seeded and finely chopped
2 tablespoons lime juice
1 teaspoon salt 2 garlic cloves
¼ cup finely chopped fresh cilantro

Place all ingredients in a bowl and mix thoroughly by hand. Allow to sit for an hour in order for the flavours to blend.

NACHO CHEESE:
1 ½ cups cashews, soaked for at least 1 hour
1 ¼ cups roughly chopped red and yellow bell peppers ½ cup water
½ cup roughly chopped carrot (or 1 medium)
2 large garlic cloves
3 tablespoons lime juice
2 tablespoons nutritional yeast 2 teaspoons fajita seasoning
1 ½ teaspoons salt
½ teaspoon Penzey’s Spice’s North West Fire seasoning or ¼ teaspoon chipotle or cayenne powder

Process all ingredients except dill in the OPTIMUM blender using the 60 second cycle, or until smooth and creamy.

CASHEW SOUR CREAM:
1 cup cashews or macadamia nuts, soaked for 1 hour
½ cup water
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
½ teaspoon salt

Process all ingredients in the OPTIMUM blender using the 35 second cycle, or until smooth and creamy.

Store in the refrigerator in an airtight container.

Assembly:
Make a bed of your favourite dehydrated or traditional corn chips or tortillas.

Top with a few spoonfuls of Guacamole, followed by Nacho Cheese.
Cover with slivered lettuce.

Finish off with some Fresh Tomato Salsa and a drizzle of Cashew Sour Cream.

Blueberry Cheesecake

CRUST:
½ cup Brazil nuts ¼ cup almonds
¼ cup shredded coconut
1 tablespoon cacao or carob powder
1 teaspoon pure vanilla extract or liquid vanilla Pinch of salt
2 Medjhool dates
1 teaspoon raw agave nectar

Process the ingredients in a food processor until crumbly. The mixture should stick when pressed together between your fingers. If it’s too dry, add a little water or some agave if it isn’t quite sweet enough (1 teaspoon or so at a time.) Press into the bottom of a 7-inch springform pan, or into a pie plate.

FILLING
2 cups fresh or frozen blueberries (thawed) 1 cup cashews, finely ground
¼ cup + 2 tablespoons melted coconut oil
2 tablespoons melted cacao butter
¼ cup raw honey or agave nectar
1 tablespoon lemon juice
1/8 teaspoon Celtic salt

Process all ingredients in the OPTIMUM blender using the 35 second cycle, or until smooth and creamy. You may need to use the tamper in order for the mixture to keep moving.

Pour the filling over the crust and chill or freeze until ready to serve.

Note: If using frozen blueberries, make sure they are well thawed to avoid the honey turning rock hard while blending.

BLUEBERRY SAUCE
1 cup blueberries, fresh or frozen
Agave nectar to taste

Mango Banana Pudding
3 cups mango, peeled, pitted and roughly chopped
1 large frozen banana
Juice of 1 lime
3 soft dates, pitted and soaked for 1 hour

(Process all ingredients for approximately 50 seconds on HIGH in the Optimum 9900 blender)

Thai Green Mango Salad
2 firm unripe mangoes (mangoes may be green or red-orange in colour)
1/4 cup dry shredded unsweetened coconut
2 cups bean sprouts
1/2 cup chopped fresh coriander
3-4 spring onions, sliced
handful of peanuts or cashews, left whole or roughly chopped (OPTIONAL)
1/3 cup fresh basil
1 fresh-cut red chilli

‘Salad Dressing’
4 tbs tamari or namu shoyu
1/4 cup freshly-squeezed lime juice
2 tbsp rapadura sugar, or sweetener of your choice
1-2 tsp 1/3 to 1/2 tsp dried crushed chili (chili flakes)

Mix together all the salad dressing ingredients in the jug of your OPTIMUM blender. Blend on low until well combined. Set aside.

Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange.

Using a medium to large-size grater, grate the flesh of the mangoes into a mixing bowl.

Add the bean sprouts, coriander, spring onions, the fresh-cut chili, plus half the coconut. Toss well to combine.

Add the dressing and toss again.

Place on a serving platter. Sprinkle the nuts (if using) over top plus the basil and remaining toasted coconut. Enjoy!

Creamy Mushroom Soup

This is one of my all time favourite go to soups, it’s so simple to make and only requires 5 ingredients:

2 cups of mushroom
1/3 cup of natural cashew nuts
Himalayan Salt to taste
Peppercorns to taste
Water to desired consistency (1/2 cup in this video)

Add all the ingredients to your OPTIMUM bender and blend until smooth and warm. 3-5 minutes.

NB: Your OPTIMUM 9900 blender will increase the heat of your food by approximately 10 degrees celsius for every minute of blending on high. For a food to be considered RAW with all enzymes intact it needs to be heated to 40-46 degrees celsius or less.

This recipe is dairy free, gluten free, 100% natural, raw, vegetarian vegan and paleo friendly AND it tastes AMAZING! 😉

Almond Butter & Coconut Nectar Banana Ice Cream

1 1/2 peeled medium bananas, sliced into coins and frozen until solid
2 tablespoons almond butter
2 teaspoons coconut nectar

Blend bananas in your OPTIMUM blender until they are the consistency of soft serve ice cream. Blend in almond butter and nectar. Eat right away or transfer to a freezer container and freeze until solid.

Dark Chocolate Banana Ice Cream

1 1/2 peeled medium bananas, sliced into coins and frozen until solid
2-3 tablespoons raw cacao powder
1/2 teaspoon vanilla extract (alcohol free)
OPTIONAL – 1-2 teaspoons coconut nectar (to taste)

Blend bananas in your OPTIMUM blender until they are the consistency of soft serve ice cream. Blend in cacao powder, vanilla and nectar if using. Eat right away or transfer to a freezer container and freeze until solid.

Cinnamon Banana Ice Cream

1 1/2 peeled medium bananas, sliced into coins and frozen until solid
1/2 teaspoon freshly-ground cinnamon
OPTIONAL – 1-2 teaspoons coconut nectar

Blend bananas in your OPTIMUM blender until they are the consistency of soft serve ice cream. Blend in cinnamon and nectar if using. Eat right away or transfer to a freezer container and freeze until solid.

Strawberries Coconut Banana Ice Cream

1 1/2 peeled medium bananas, sliced into coins and frozen until solid
1/3 cup roughly chopped frozen strawberries
2 tablespoons coconut oil

Blend bananas in your OPTIMUM blender until they are the consistency of soft serve ice cream. Blend in strawberries and coconut oil until smooth. Eat right away or transfer to a freezer container and freeze until solid.

Strawberry shortbread cake
Base
1 1/2 cups almonds
1 cup medjool dates
1/2 cup dried coconut
1/4 tsp vanilla extract
tiny pinch of salt

Filling
2 1/2 cups soaked cashew kernels
3/4 cup coconut oil
1/4 cup lucuma powder (optional superfood)
1/2 cup coconut cream or young Thai coconut (optional)
1 1/2 ripe mangos chopped + 1 mango sliced for decoration
3/4 cup agave or maple or coconut nectar
1 tsp vanilla extract
Methods/steps
1. In a food processor, mix all the ingredients for the base until it form a nice dough and is broken down to the texture you prefer.
2.  Press the dough evenly into the base of a spring form pan, I used a 10 inch. Set aside.
3. In a high powered blender, process the cashews, coconut oil and cream, agave, vanilla and chopped mango until it is creamy. **
4. Pour the filling into the base and place it in the fridge to set, best over night.
5. For decoration I used sized mango and passion fruit plus a coconut cream using the magical ingredient, Irish moss- Sweet Gratitude inspired!

Cake:
1/2 cup raw almond meal
2 cups raw coconut flour
1/4 tsp sea salt
1 tsp pure vanilla extract
12 medjool dates, pitted
2 cups coconut meat*
1/4 cup coconut water
2 Tbsp raw coconut nectar

Cream topping:
2 cups raw cashew pieces (preferably soaked overnight)
2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)
1/2 cup organic strawberries

8 organic strawberries halved (or enough to cover the cake layer)

Sauce:
1/2 cup organic strawberries
2 medjool dates

8 organic strawberries halved (or enough to cover the top of the cake)
Methods/steps
Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.
To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut oil with the processor running to incorporate it completely.  Once blended, remove half the cream mixute and set aside in a bowl.  Add the 1/2 cup strawberries to the remaining cream in the processor and process until smooth and well blended.  Scoop into a bowl.
To assemble the cake, place 8 strawberries (or however many it takes to cover the cake layer) over the cake layer in the prepared pan cut side down.  Pour the strawberry cream over it and smooth it out to the sides.  Pour the vanilla cream over that, and smooth the top to the sides.  Place in the freezer and allow to set until firm, about 3 hours or so.
While setting, make the strawberry sauce.  Combine 1/2 cup strawberries with 2 medjool dates in the food processor and process until smooth.
Once the cake is set, top with the 8 halved strawberries (or however many it takes to cover the cake), and then spoon some of the sauce over.  Serve!

*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain.  Continue with the cake recipe.

Raw Chocolate and Coconut Balls

Raw Chocolate Nut Cupcakes

Chocolate Almond Shake