The standard raspberry chipotle sauce is full of additives and sugar – not my first choice. However, you can still get that great flavor by using my recipe for a healthier, fresh tasting raspberry chipotle sauce that I know you’ll enjoy. This sauce recipe goes great over my raw enchiladas, as a spread for crackers, and as a dip for chips.
Here are the recipes. Enjoy! Raspberry Chipotle Sauce.Ingredients:1 dried ancho chile (soaked)2 dried chipotle chilies (soaked)6 Medjool dates (pitted)1/4 cup sun-dried tomatoes (soaked)1/2 red onion (peeled and chopped)1 clove garlic (chopped)1 jalapeño (seeded and chopped)1/3-1/2 cup raw agave nectar1 tsp vanilla extract1 T raw cacao nibs1 1/2 tsp sea saltdash ground cinnamon1 T ACV1 T EVOOdash garlic powderdash onion powderjuice of 1/2 lime12 oz. fresh and frozen organic raspberries Preparation:
Combine
all ingredients in a food processor and blend well until smooth, and slightly
thickened – not runny. Serve with your favorite chips or crackers. Try them
with my raw corn chips (shown in the photo). You can find the recipe in my
book, Raw-Riffic Raw Food Basics. Store in the refrigerator in an air-tight
container for up to 1 week.
Raspberry
Chipotle Creamy Spread.
Ingredients:
1
cup cashews (soaked)
1
T EVOO
1
Cup prepared Raspberry Chipotle Sauce
Preparation:
Combine
all ingredients in a food processor and mix until thick and creamy. Store in
the refrigerator in an air-tight container for up to 1 week.
Raspberry
Chipotle Enchiladas.
Ingredients:
1
red bell pepper (seeded and julienne cut)
1
yellow bell pepper (seeded and julienne cut)
1
orange bell pepper (seeded and julienne cut)
1/2
small cabbage (shredded thin)
1
T hemp oil
sea
salt
Preparation:
Mix
all ingredients in a bowl and lightly marinate. To heat, either place in
dehydrator for 4 hours, or lightly steam over the stove top.
Notes: Here's a great video I found on Youtube.com that shows the proper technique for making a julienne cut. Check it out.
Additional
fillings:
mixed
herb lettuce
mache
lettuce
pea
sprouts
sprouted
corn tortillas or lettuce leaves, collard greens, or your favorite raw tortilla
recipe
Assembly:
Spread
some of the Raspberry Chipotle Creamy Spread over top of the tortilla. Place herb
lettuce and mache lettuce on top. Layer with a big heaping of the peppers and
cabbage mixture. Add a heaping spoonful of the Raspberry Chipotle sauce on top.
Top with some sprigs of pea sprouts, and fold over. Serve with chips and a side
of the sauce.
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