Bridget Beari Uncooks!

Bridget Beari UNcooks! 

I love this raw recipe from Sarahfae's Addicted to Veggies. 

Creamy Zucchini Pasta Salad

I had never "sweated" the zucchini before. It really made a difference. It takes all the water out making the dish more appealing. It is really really yummy!

                              Happy UNcooking .......

Bridget Beari UnCooks!

This is another of our new features - 

Bridget Beari Uncooks 

It will follow my 6 months of raw vegan diet as well as give you great recipes from all the fabulous raw bloggers and websites! 

Well I've been raw vegan for 2 weeks now. I'm feeling great but as the cold weather hits, it is hard not to want something hearty. Salad are cold!!!  

I love this website Rawmazing. They have great recipes and tips for raw cooking. Here is one of my favorites!  

Sweet Potato Mushroom Sliders! 

My husband is not a big nut person so if I can find a recipe with more veggies than nuts he loves it. I made a yellow cheese from acorn squash the other day and I put it on everything! 

Grind the Pumpkin seeds into flour

Mix Mushrooms, onions and add to sweet potatoes

You need a dehydrator for this recipe. About 5 hours so you need to make them in advance. 

Yum!  Thanks Rawmazing for another great recipe! 

Sweet Potato Mushroom “Sliders”

• 1 large clove garlic
• 1 medium sweet potato
• 16 oz mushrooms, finely chopped
• 1/2 red onion, chopped (approx 1 cup) 
• 1 cup pumpkin seeds ground into flour
• 1/4 cup nama shoyu
• 1 tablespoon dried sage
• 1 tablespoon rosemary (fresh, chopped fine)
• Cracked Pepper

For Serving:

• 1 Avocado
• Sprouts
• 1 Tomato

1. With food processor running, drop in clove of garlic and let run until the clove is finely chopped. 

2. Add peeled sweet potato that you have cut into larger chunks. Process until finely chopped. Remove mixture to bowl. 

3. Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.

4. Add remaining ingredients and stir until well blended. 

5. Drop in mounds on non-stick dehydrator sheet. Spread to 3″ circle. 

6. Dehydrate at 145 for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, removing to mesh screens part way through. You want to make sure these are still moist! Do not dehydrate to dry. Serve with avocado, tomato and sprouts.

*Makes 30 “sliders”

I love these girls too! 

Sexy Bitches Like it Raw! 

Energy Bars!

I missed my Monday morning report on the raw diet and a recipe. Too many goods things going on here at Bridget Beari!  New paint lines and new fabric line possibilities. 

I did have a little time to make these energy bars and WOW!  They are fabulous. It takes awhile in the dehydrator so be patient. I also cheated a little and heated the cacao butter on the stove and not the dehydrator. 

These are worth the wait!  Thanks Rawmazing for the recipe. It is a keeper. 

Raw Goji Cacao Energy Bars

• 1 C Almonds, soaked
• 1 C Pumpkin Seeds, soaked
• 1 C Flax Seeds, soaked in 1 1/2 C water
• 1/3 C Agave
• 1 T Cinnamon
• 1/2 C Goji Berries
• 1/2 C Cacao Nibs

1. Soak almonds, pumpkin seeds and flax seeds for at least 6 hours. Drain almonds and pumpkin seeds.

2. Place almonds and pumpkin seeds in food processor. Process until well ground but still chunky.

3. Add agave and cinnamon, pulse until well combined.

4. Remove from food processor and place large bowl. Add flax seeds, cacao nibs and goji berries, stir.

5. Press into a rectangle on non-stick dehydrator sheet. You want these to be 1/2″ thick.

6. Dehydrate at 145 for 45 minutes. Reduce heat and dehydrate for 3 more hours.

7. Peel off dehydrator sheet, dehydrate for 2 more hours. At this point, you will remove them from the dehydrator, cut into bars, separate so there is a little space in between each bar and return to dehydrator for 2-3 more hours. You want them dry but not brittle. They should be a little soft.

8. Top with raw chocolate.

Raw Chocolate:

• 1 C Raw Cacao Butter
• 1 t. Vanilla
• 3 T Coconut Oil
• 1/3 C Powdered Sucanat (finely ground in coffee grinder)
• 2 T Agave
• 7 oz. Cacao Powder

Melt cacao butter and coconut oil in dehydrator or over hot water. In food processor, combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine. Add sucanant and combine. Add coconut butter that was set aside and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.

Makes two dozen, 1″ x 3 bars