raw fig bars with almond and figs from shiloh farms

today i bring you an inspired treat, rawified: fig bars! shiloh farms, an organic whole foods company based in the states, sent me some of their products for free to use and review! yippie for me! they were kind enough to mail me more than i asked for. i got extra alfalfa seeds! i also received black mission figs and raw almonds. while they were in the mail i decided what i would make with them - fig bars (as you may have guessed).

they are delicious! they remind me of a raisin butter tarts. imagine if a fig bar and a raisin tart had a baby (don't worry about logistics here okay, humour me)... then make it raw and vegan and you've got one of these! yum. i won't make this post too long because you probably just want the recipe BUT ALSO my friend just got here and we gotta make some juice! WOO.

as far as my review of the products goes - i love shiloh farms! the figs were delicious, satisfying and full of flavour; the almonds tasted really fresh and actually RAW; i am going to sprout the alfalfa seeds and let you know how that turns out. 

raw fig bars: makes 9 big bars

crust:
1 cup walnuts
1 cup almonds
1 heaping cup raisins
1/4 teaspoon cinnamon

filling:
2 cups dried figs, soaked in water for 2-4 hours (keep the water!)
1-2 tablespoons maple syrup (optional)
1/4 teaspoon salt

topping:
1 1/2 cups pecans

to make the crust: process the nuts in your food processor until you get really fine pieces - like flour. alternately you could use oat flour here. add the raisins and cinnamon. if it's not sticky enough, add some dates or maple syrup. press into a 9X9 pan or shape it yourself on parchment paper, that's what i did.

to make the filling: blend the figs, maple syrup/agave and salt in the food processor (no need to wash it yet), adding the soak water as needed to make it smooth but still quite thick. spread this on the crust but keep a little less than 1/4 cup of it in the food processor...

to make the topping: add the pecans to the food processor (with the leftover fig mixture) and pulse until there are small nut chunks, but not too fine. sprinkle this on top of the fig filling and press down a little. cut and enjoy! i sliced the sides off mine to make it a nice square so i had these extra strips of fig bar... i made fig nut milk! just blend it with water.

raw edible cosmetics & body care recipes

If you wouldn't put it on your skin... why are you putting in your body? If you wouldn't eat it, why are you putting it on your skin?

Yet another thing on the endless list of things I love about being raw; your body care is the same as what you eat. When you think about it for one moment, it shouldn't be any other way.When you're raw, you don't have to use many skin, hair or makeup products because your body is glowing and gorgeous without globs of chemicals on it already!

Plus, what you DO use for your hair, skin, nails and face can be the same stuff you eat everyday! I'm talking about bananas, papayas, avocados, oats, coconut, almonds, and others. We all know these are common extracts used to scent chemical shampoos, lotions, cleansers, etc. So instead of buying "Luscious Cocoa and Oatmeal Body Creme", or "Hydrating Mango Shampoo"... Let's just buy some raw organic COCOA, OATS and MANGOES! 

I know. crazy thinking, huh?

I made myself a banana/oat mask the other day actually... it made my skin glow and tasted SO GOOD. I had a bunch left over so I ate it while the mask hardened on my face. He he.

Do you eat your body lotion/skin cleanser? Probably not... So then why do you put in all over skin if you don't want it IN your skin/body? Logic, dear friends. 

Moisturizer: I use raw virgin coconut oil, with some essential oils added. It is full of wonderful fats to keep my face and skin healthy, moisturized and glowing. I also use it on my hair sometimes for the same reason.

Shampoo: I make my own shampoo using Castile soap, essential oils and herbs that are good for blondes. I recommend Dr. Bronner's for soap. I don't wash my hair much anymore though, but I try to shower every 1 or 2 days... dirty hippie, I am.

 -

Deodorant: I tend not to need deodorant anymore... I haven't used it in a while, yet I'm always being complimented on how good I smell... When you're filling your body with nutrient-rich, vibrant foods, you smell clean, beautiful and vibrant! If you do use deodorant, use one without aluminum, I recommend a crystal salt rock. It sounds weird, but is as natural as you can get! Or if you like scents, I like Kiss My Face products.

Makeup: I don't really wear makeup anymore... Very rarely I put on mascara, but I don't feel great about it. You're beautiful as you are! I do like to use beets to colour my lips/cheeks sometimes, if I'm eating them. If you like wearing make up, there's tons on natural companies out there. Just look in your health food stores' cosmetics aisle.

Onto the fun stuff! Also check out my post about facial steams.

Banana Oat Mask: makes enough for 1-2 faces plus a snack =)

1 banana

1 Tb almond milk

1/3 cup oats 

Blend all ingredients until it reaches a good consistency to spread on your skin. Wash face with warm water, then spread mask on. Sit or lie down for 10-15 minutes or until you want to take it off. Then gently rinse your face in warm water and pat dry with a towel. I like to put some cold rose water on right after to close my pores and seal in the goodness! 

Tonight I made an avocado mask with half an avocado, and some lemon juice. It tasted sweet, tangy and creamy and was super smooth. I could feel the enzymes working! My face was pink, shiny and glowing when I rinsed it off.

Green Monster Avocado Mask: makes enough for 2 faces, plus a snack

1/2 avocado

Juice from 1/2 lemon

Blend all ingredients until smooth. Wash face with warm water, then spread mask on. Sit or lie down for 10-15 minutes or until you want to take it off. Then gently rinse your face in warm water and pat dry with a towel. I like to put some cold rose water on right after to close my pores and seal in the goodness! 

Almond Exfoliator: makes enough for one

Handful almonds

1 t water or almond milk

Chop/process almonds into small pieces, but not flour-like, you want them to be able to exfoliate, remember. Add them to almond milk/water and rub vigorously on your face/skin.  Rinse off and put on some coconut oil to moisturize, or whatever you like. 

Watch out! This one is super enzyme-rich, so it burns a little. 


Papaya Seed Mask: makes enough for 3 faces

Seeds from one papaya

Oats/Almonds

Water

Blend all ingredients until smooth. Rub on face and lie down for 10 minutes You will feel the enzymes... it can burn a little but that's good. If it's too much, however, wash it off! When you are done, wash off with warm water and pat dry. Put on some coconut oil to moisturize and seal in the cleanliness.

Sun-Dried Tomato Pesto with Toasted Almonds & Pine Nuts

photo credit: meet-the-wikos.com

Recipe from eat, drink & be vegan wheat-free, gluten-free, soy-free

This is one of the easiest pestos to make, and its flavor is by no means sacrificed by its simplicity! My preference it to use lots of the pesto to generously coat the noodles, but feel free to use more pasta to spread out the sauce to your liking. Serve with salad or lightly steamed or broiled veggies (e.g. asparagus, broccolini, green beans). Also pair with Pizza Focaccia, p. 63 from ed&bv, for a fabulous bread accompaniment.

MAKES 4–5 SERVINGS.

11/8–1¼ cups oil-packed sun-dried tomatoes, drained to remove excess oil
2 medium cloves garlic, quartered
1 tbsp capers
¾ cup water
1 tbsp extra-virgin olive oil (optional)
½ tsp pure maple syrup or agave nectar
1/8 tsp (rounded) sea salt
freshly ground black pepper to taste
1/3 cup toasted slivered almonds
1/8 cup toasted pine nuts
½ cup fresh basil or parsley leaves
¾–1 lb (340–450-g) dry whole-grain pasta (see note for wheat-free/gluten-free)
olive oil (for finishing)
fresh basil leaves, shredded (for garnish)
toasted pine nuts (for garnish)

In a food processor, combine sun-dried tomatoes, garlic, and capers and purée, scraping down sides of bowl as needed. Add water, oil, agave nectar, salt, and pepper and purée again until fairly smooth. Add almonds, pine nuts, and basil and blend, keeping some texture.
Cook pasta according to package directions. Once pasta is almost done, remove 1 cup of pasta water and reserve. Drain pasta (do not rinse!) and immediately toss in pesto. If pasta seems dry, add some pasta water, 1 tbsp at a time. Season with salt and pepper is desired. Serve with a
drizzle of oil, and garnish with basil and pine nuts if desired.

Notes:

1) For a wheat-free or gluten-free dish, use a wheat-free pasta (ex: kamut, spelt) or gluten-free pasta (brown rice, quinoa).

2) If you have extra pesto left over, spread it on sandwiches or pizza crusts (amazing!), dollop on baked white or sweet potatoes, or mash into baked tempeh or tofu for a pita sandwich filling.

Recipe copyright Dreena Burton; eat, drink & be vegan.