Tag Archives: raw

Raw Vanilla Crème Sauce

  • 1 cup soaked raw cashews1/4 cup plus 2 T water
  • 2 T pure maple syrup pr raw honey
  • 1 tsp vanilla or seeds of 1 vanilla bean

Place all ingredients in blender and pulse on high until smooth, Chill for at least 2 hrs before serving. Store in a sealed container in the refrigerator and it will keep 5 days. Wonderful on fruit, pies, ice cream etc.

– Jennifer Cornbleet

Honey-Glazed Vegetable Medley

Honey-Glazed Vegetable Medley

Makes 2 servings

1 cup peeled and thinly sliced carrots
2 Tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced sweet red bell pepper
1/4 cup honey
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.

For those of you, like me, that choose not to use a microwave. I suggest steaming your carrots before adding the other ingredients.

Nutrition: 229 Calories * 6 g Fat Total * 2 g Protein * 15 mg Cholesterol * 46 g Carbohydrates * 626 mg Sodium * 3 g Dietary Fiber * 22% Calories from Fat *

Great recipe provided by http://www.honey.com/

Honey Mustard Roasted Potatoes

oney Mustard Roasted Potatoes

Makes 4 servings

4 large (about 2 lbs.) baking potatoes
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper, to taste
Peel potatoes and cut each into 6 to 8 pieces. In large saucepan, cover potatoes with salted water; bring to a boil. Simmer potatoes 12-15 minutes, until barely tender. Drain. Combine mustard, honey and thyme in small bowl. In large bowl, toss potatoes with honey-thyme mustard until coated evenly. Arrange potatoes on foil-lined baking sheet, sprayed with vegetable cooking spray. Bake for 20 minutes at 375