LemonHead Recipe Box

[mtmouse]

Oboy, I'm going to start doing that too! I certainly don't mind lumpy. I probably even prefer it. In fact, I often use the food processor instead of the blender for precisely that reason.

However, I'd probably do carrots and beets in the blender first, then maybe add them to my bananas, various frozen fruit, and nuts in the processor. So glad you mentioned doing that!

And as you know, I've already used lots of spinach, collards, and at least lacinato kale. And Peanut has used regular kale, following my technique. Just be sure to liquefy it first in a little water, and your smoothie will be terrific!

Mmm, don't we eat well?

:p

[Res]

Apple Tart

This is not your normal apple tart. The healthy date, nut crust allows you to indulge without guilt or compromising flavor. It takes no time to prepare, and will please and satisfy anyone who loves apple pie.
http://whfoods.org/recipeimages/appletart.jpg Prep and Cook Time: 30 minutes, chilling time: about 1 hour

Ingredients:
2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins
Directions:
Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
Reduce liquid to about half the volume and cool separately.
Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

Serves 8

Healthy Cooking Tips: This crust is fantastic if done right. First of all, it is important to choose dates that are firm and not too gooey. Zahidi dates are usually good for this. When processing your crust you may have to do it in 2 batches. Combine half the dates and half the walnuts in each batch. Process well, but not too smooth. You should not process more than 40 seconds for each batch. You want to have a coarse texture that is still ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won't hold together. You can get a good idea of the consistency by looking at our photo.

[Res]

Oh, one more thought on food: I figured out how to make a green smoothie a beautiful rich red color: Oh great - another one bites the dust! :o Kathy's done it again! I guess resistance IS futile! ;)



pnut: the pumpkin pie recipe sounds fantastic! The seasons are changing and I'm in a pie mood however I don't want the usual and even my raw apple pie isn't all that appealing to me (could be due to the worst batch of apples I've ever bought). Pumpkin and ALL winter squash sounds so good about now. Keep the recipes coming!



Oh, my body has been craving "Sea Vegetables". I'm severely depleted in a few key vitamins and have been hunting around to try to find the answer via the correct food. That little nugget that I think YOU posted has been a great help. Here are a few of the benefits (OH BY THE WAY KATHY, I made a green smoothie: collards, mango, papaya, apples, blueberries and SEAWEED! I hate to admit this but it was actually good ;)) However I did give a bit of the roasted seaweed to my dog and she almost choked to death....Had to fish (no pun intended ;)) it out of her mouth...it was gooey and got stuck. Anyone eating while reading this? lol

Health Benefits

Why would anyone want to eat seaweed? Because sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean--the same minerals that are found in human blood. Sea vegetables are a very good source of the B-vitamin folate, and magnesium, and a good source of iron, calcium, and the B-vitamins riboflavin and pantothenic acid. In addition, seaweeds contain good amounts of lignans, plant compounds with cancer-protective properties.

A few other headings and the LINK (http://whfoods.org/genpage.php?tname=foodspice&dbid=135) in case you want to read it all. :)

Cancer Protection

Promote Healthy Thyroid Function

Nutrient Prevention of Birth Defects and Cardiovascular Disease

Anti-Inflammatory Action

Relief for Menopausal Symptoms

Stress Relief

Funny how the body craves what it needs even if it's something you don't ordinarily eat.

*Smooches to everyone!

Love,
~Res

[mtmouse]

(OH BY THE WAY KATHY, I made a green smoothie: collards, mango, papaya, apples, blueberries and SEAWEED! I hate to admit this but it was actually good )

Now, who woulda thunk it? :D Glad to have you on board, Res! Always room for one more!

Last night when I went to bed I was imagining this morning's smoothie with its banana and frozen berries. I've been putting red and green cabbage in mine as well as spinach or collards lately. I also wanted to try the beets and carrots like HealthyBiz mentioned. Then I woke up to 14 degrees outside, 52 degrees inside, and 5 inches of snow! :eek: However, I'm taking to heart that article that peanutterb posted about people in the cold, so I'll probably give it a whirl (so to speak, LOL) anyway!

And now, back to your other point: When I transitioned off my last cleanse and made my soup, I threw in some dulse (a kind of red seaweed) with all the other stuff. I actually think that's what made it taste so delicious!

I'm definitely going to try your apple tart recipe. Can I assume this does not qualify as raw because of the sauteing? (Not that this is too important to me since I'm certainly not eating all raw, but I just like to know for comparison purposes.)

[sopheetsa]

well-- this Recipe Box is sure poppin with awesome recipes and ideas. Res: the info on sea veggies is fantastic, and sure gives a NEW SPIN on the idea of erhum- GREEN smoothies and that apple tart smacks of this season's major delights as well as challenges.
http://fulcrum.physbio.mssm.edu/~sdy/images/borders.jpg
Apropos of which, the upshot of my battle with what to do with butternut squash: The advice was great, I appreciated all the recipe ideas, thanks peanutterb!--but as my boyfriend put it-- I ended up "blogging" the squash (instead of cooking it, marinating it, turning it into spaghetti, or Yellow Yum). Now I'm popping the unpitted whole medjool dates we got from Wild Oats because what we ended up doing was going to the health food store--where I feasted on pomegranate and spelt sesame crackers, and marinated artichokes on greens. After the movies, I wasn't as good however. He took me to the cafe at Borders and the best I can say-- despite my being in what he described as an "advanced psychedelic trance" I managed NOT to eat the chocolate mudcake cheesecake pie, or the brownie with peanut butter filling-- BUT I did have a tall glass of hot chocolate AND shared 2 dark chocolate covered graham crackers.http://therawfoodsite.com/forum/images/icons/icon11.gif

OK, well, I brought the squash home, so, maybe I'll work up to one of those recipes-- yea, thanks for another great idea mtmouse: maybe I'll make peanutterb's/ http://www.shazzie.com/graphics/shazzie_symbol_col.gif's Raw (http://www.shazzie.com/raw/recipes/) Squash and kumquat soup and add some dulse while I'm at it!http://therawfoodsite.com/forum/images/smilies/biggrin.gif

PS: I brought the beets in, for making the deep crimson/"GREEN" smoothies...

[peanutterb]

i was out running errands before my presentation this morning and didn't have time for a breakfast so ran into a smoothie place... smoothie planet i think, and i've been so spoilt by making my own smoothies i go "Bananas. Strawberries. Mango. Psyllium. Walnuts. Flax seed oil if you have any. Do you have any greens? lettuce or spinach? And um, and make it thick."
I kid you not, the girl blinded at me.
We just stood and looked at each other for a second. And I go, "Bananas, strawberries and mango?"
and she nods and starts making it.
those smoothie places aren't half as cool as we are.
tho they did have one with acai (http://en.wikipedia.org/wiki/Acai
) I wanted to try... maybe next time I'll take my nuts and such to add to my smoothie.

[Res]

Kathy,

Nope I wouldn't consider the pie raw...I absolutely love the look of this tart...and if the apples are only sauteed I suppose you could adjust the saute time to keep it as raw as possible. :)



Soph:

I've never tried tahini in a smoothie but you've mentioned it so often I think I'm going to try it. I still have that DARK BROWN tahini that I told you about...I think I'm trying to forget about it. :) Actually - it's not that bad. I liked burnt toast too. ;)

Love,
~Res

[Res]

Peanut: Acai (GET IT!!) is fantastic and from the rain forest. There's a company who sells "smoothies" made with ACAI (the first ingredient) and they're part of Fair Trade. The Strawberry Smoothie is my favorite. All the rest taste like banana (which I dont' really like in a smoothie). The ACAI health benefits are great. The cost of the smoothie however seems a bit outrageous ($3.99) :)

Love,
~Res

[sopheetsa]

Soph:

I've never tried tahini in a smoothie but you've mentioned it so often I think I'm going to try it. I still have that DARK BROWN tahini that I told you about...I think I'm trying to forget about it. :) Actually - it's not that bad. I liked burnt toast too. ;)

Love,
~Res

somehow I think YOU DO LIKE burnt toast Res!-http://therawfoodsite.com/forum/images/smilies/biggrin.gif The tahini I speak of is RAW (and may look like burn't toast but I don't know if it takes like burnt toast at all-- but) it works well for me for both taste, and as "thickener"... Now from the sound of it-- many of you DON'T WANT your green smoothies any thicker http://therawfoodsite.com/forum/images/smilies/eek.gif -- and ... there may be issues with "food combining".... but I LIKE tahini in my smoothie! yeay!

love,

s

PS: just went on this website that shows nutritional content to check on sesame tahini: Nutrition Data (http://www.nutritiondata.com/facts-B00001-01c20os.html) and it claims there are 33 better choices (http://www.nutritiondata.com/foods-012997031017000000000.html). (maybe the thing to do is add the nuts straight through-- which I DO also! :))

PPS: speaking of better (or worse) choices, having just been to TGI Fridays with my whole lab for lunch, I've just been told there's Dunkin Donuts Munchkins and coffee! oh dear, where's my green smoothie when I need it, what I'd give now for a smoothie with bananas, strawberries, mango and acai!

[Res]

Cucumber and Wakame Seaweed Salad Recipe

http://www.oishi-mise.com/aphoto/wakame.jpg

INGREDIENTS:

1 cucumber
1/4 lb. wakame seaweed
4 tbsp rice wine vinegar
1 tbsp sugar
3 tbsp soy sauce
1/2 tsp salt

PREPARATION:

Soak wakame seaweed in water until soften. Cut cucumber into thin rounds. Put salt over cucumber slices and set aside for 30 min. Squeeze cucumber slices to remove the liquid. Mix vinegar, sugar, and soy sauce in a cup.
Cut wakame seaweed into bite-sized pieces. Put wakame seaweed and cucumber in a bowl and pour the dressing over and mix well.

Kathy, wouldn't this make a lovely green smoothie? 8)

[Res]

Oooh, this one Floats my Boat:

SEAWEED SALAD (http://www.epicurious.com/recipes/recipe_views/printer_friendly/107048)


http://www.epicurious.com/images/recipes/recipe_results/full/photos/107048.jpg

This recipe is an accompaniment for Grilled Clams on the Half Shell with Ginger Mignonnette (http://www.epicurious.com/recipes/recipe_views/views/106992).


Active time: 30 min Start to finish: 30 min

3/4 oz dried wakame (http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=5115) seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 lb) such as Granny Smith
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted (http://www.epicurious.com/recipes/recipe_views/views/105622)

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

Makes 4 servings.

Gourmet

**Although I love all seafood, the mercury scare is very real so proceed with caution. Tuna is a favorite but I haven't had it in over a year - so it looks like it's going to be Pnut's TOONA from here on out. :)

Love,
~Res

[mtmouse]

Well, my toona cracker research project is complete--and they are terrific!

If you will recall, I used up the rest of my batch of toona to make "crackers" in my food dryer. I made them about a quarter-inch thick and didn't dehydrate them totally crisp (not sure if they even would).

Anyway, they are great. I've been looking for a savory (rather than sweet or fruit) snack, and these do fill the bill! I think they will become staples around here.

Yum!

[HealthyBiz]

Oh great - another one bites the dust! :o Kathy's done it again! I guess resistance IS futile! ;)

You're so right, Res! I have to force myself to have only one green(red) smoothie a day! LOL! I'm reminded of the scene in the remake of the Thomas Crown Affair when Rene Russo pours out her lumpy green gooey smoothie to the obvious disgust of all around her. When I saw the movie, I shared the sentiment. Now, I'm a real convert!:p Hey, Peanutterb, my DH has been telling me that 'loads of places nearby make smoothies - go there to get one made.' I've replied that I'd have to bring at least 1/2 of my ingredients ... and you've just proven me right! I wonder if I brought my garlic and collards and radish greens if they would add them? LOL!

Anyway, one more treat, so you know what I'm munching on while I write this .... Yellow Yum has to wait a few days. Instead I made the Spaghetti al pesto that PB poasted a few pages ago. Wow! Is that ever good! Highly recommended by this happy camper. I wonder if there is a such thing as low-fat pesto sauce? Anyway, it is delicious!

Oh, thanks, Kathy for letting us know about the results of your Toona crackers. I bet they taste good! I guess I'm going to have to ask for a dehydrator for Christmas.

[HealthyBiz]

Oooh, this one Floats my Boat:

SEAWEED SALAD (http://www.epicurious.com/recipes/recipe_views/printer_friendly/107048)

One more reason I can't go back on the cleanse yet. Too many recipes to try out!:D Thanks, Res for this recipe and the info on sea vegetables!

[mtmouse]

Hey, has anyone (I'm lookin' at you, HealthyBiz!) ever put raw broccoli in a green smoothie? I bought some today but I gotta admit, it's giving me the willies, LOL!

Today I did in fact use beets and carrots in my morning smoothie (with spinach and red and green cabbage, banana, strawberries, blueberries, and peaches) and it worked so well! I tell you now: I'm done with juicing! Yay fiber! :p

I also made another batch of my raw fudge. I do kind of get into that, LOL. Luckily it gets stored in the freezer and sometimes I do actually forget it's there--for a few minutes, anyway! :o

[HealthyBiz]

Hahaha! Not yet (broccoli)! But thanks for giving me a good idea. (Oops! Am I turning into Mikey?? Sounds like I'll try anything.) I have put in asparagus, stems and all, and it turned out great! Glad to hear the beets and carrots worked.:p

[mtmouse]

Asparagus? :eek:

Okay, you've given me courage. I'll report in after breakfast tomorrow, LOL.

Oh, I forgot to add: When DH tasted the toona crackers, he said they might be good with cayenne in them. I concurred, and I'm going to try that next time!

[Res]

This is hilarious...and contagious but like a good virus. :)

Chet Day (www.chetday.com (http://www.chetday.com)) had often talked about "blended salads" which made my stomach turn :o - but I don't think anything can make my stomach turn like...I mean, I don't think the blended salad can come close in wonderment....to the green smoothie. ;)
Anyway he puts everything he'd have in a salad- into the blender, dressing and all and drinks it (http://www.freesmileys.org/emo/sick007.gif)... HealthyBiz, similar to Rene Russo's green glop in Thomas Crown Affair :) (weren't the sound effects fantastic when it plopped in the cup? LOL!)

Cop "What was that?"

Rene "You don't want to know".

I love that movie. :)

I hope everyone has a great night filled with peaceful sleep and no "green" monsters. ;)

Love,
~Res

[mtmouse]

Anyway he puts everything he'd have in a salad- into the blender, dressing and all and drinks it

Seriously, though (yeah, seriously! quit smirking!), is there any advantage to blending it. I mean, if you were going to eat that salad anyway, why drink it?

[peanutterb]

I'm soooo getting a dehydrator asap. Toona crackers sound like the best thing in the world to me.

Talk about over doing it - i had a smoothie for breakfast (sans nuts and greens) and one for dinner (with nuts, no greens) and I'm one happy camper.

Tomorrow I may try some romaine lettuce. Though I think maybe I should take a break since I already had two smoothies today. But, I do have some freshly soaked almonds, pecans and walnuts... I'm going to start laying off the nuts tho, but a smoothie that's not crunchy seems so unnatural to me. :p

Mtmouse, how do you do the cabbage and carrots and such in your blender? And apples? how does that work?

And HealthyBiz, the garlic, what's a good combo with garlic? I've been mucusy from these damn floral arrangements at work and have been eating garlic and drinking cayenne like it's my job. (kid you not, i'm all about natural remedies and have been munching on garlic cloves throughout the day. My newest thing -- gargling with hot water and cayenne does wonders. Also on that list - hot water and apple cider vinegar. I actually mixed the two and gargled them too. And drank some. Felt even my ears clear up.)

And Res, I had a cucumber and wakame salad last week and enjoyed it quite a bit. I usually don't like the texture of seaweed but I do know it's good for you so as long as it's mixed with sometehing else I'll eat it. Where do you buy it (or dulse) from? The only places I've seen it is at the asian market and I never know what to get or what's raw.

Arden's Garden, a natural juice and smoothie place here in Atlanta has a bunch of green drinks, my favs being Salad in a glass and PH Balance.
Bolthouse Farms' Green Goodness is good too but too sweet. And sometimes the spirula hurts my belly.
I don't might drinking my greens. Chewing is overrated. Sometimes I'm truly over it and if I could just be hooked up to an IV I'd be ok.

[mtmouse]

I'm soooo getting a dehydrator asap. Toona crackers sound like the best thing in the world to me.

Well, you can actually dehydrate in your oven. It's a little tricky keeping it down near 100, but it can be done.

Mtmouse, how do you do the cabbage and carrots and such in your blender? And apples? how does that work?

I do all that exactly the same way as I first described. I put a little liquid in the blender, cut the veggies up fairly small (well, the cabbage I just put in in chunks, because it's soft, but the beets and carrots and apples [and tomorrow broccoli] I chop small enough so the blender is more likely to mush 'em up good), and blend them first.

Then I usually transfer that to my food processor for adding the rest of the fresh/frozen fruit and nuts, because I want them fairly coarse so there's still something to chew on. (I'm still pretty attached to chewing, LOL.) Obviously, with just a blender and no desire to chew, you could then just add the other stuff to the first stuff.

Enjoy!

[HealthyBiz]

OK, Peanutterb - Here's one recipe with garlic and it comes highly recommended by Res;) Since I found it in the "After the Cleanse" thread, I hope no one minds my copying it here:

Oh, this is SO good I can't describe it but I'll try!!!

1 mango sliced and into the *blender
small handful of raw spinach in with the mango (to keep it company)

2 bunches of raw spinach into the *Juicer
1 apple
1/2 lemon
1 clove garlic
a manky peach
Finish off with a zucchini -

POUR into the blender with the mango and handful of spinach. Frapee.

While Frapeeing throw in a large handful of frozen blueberries and watch... TOXIC GREEN turns into DEEP DARK CHOCOLATE PUDDING BROWN. It's kind of scary at first....I will hold the comment I was going to make... ::)

Pour into a fancy wine glass or something similar and enjoy. It can be improved on but OH it's so tasty. No one would EVER know they're drinking spinach and zucchini. Mmmmmmm


Oh Kathy - Mmmm... thanks for sharing the oven secret. I'll give that a try!:)

Well, I guess I do have my limits because, although I love my green smoothies (don't try stealing them from me now!) drinking my salad - with dressing included - turns my stomach. :o Ugh! LOL!

[peanutterb]

thanks. I use the blender and still make it chewy.
also i bet apple and broccoli would taste good together. yummy.

Found this recipe online - brocolli, ginger and apple.

Apparently Kylie Minogue (remember her from when I lived in London) likes broccoli smoothies.

[peanutterb]

thanks for the recipe. don't have a juicer or peaches or the zucchini. but i'll try something. i have kinda gotten used to just biting into a clove of garlic, painful as it is, i feel the results almost immediately.

my bf told me about the oven too but said it takes forever. i don't mind investing in a dehydrator. i spend too much money on clothes anyway.

lol healthybiz, the salad doesn't include dressing. here are the ingredients of the Salad In A Glass, by Arden's Garden - Carrot, Beet, Parsley, Celery, Cucumber, Spinach (http://www.ardensgarden.com/menu.html)
any one of us could easily make that. except it's mostly juice in theirs and like i said before - no juicer.

[mtmouse]

Well, I guess I do have my limits because, although I love my green smoothies (don't try stealing them from me now!) drinking my salad - with dressing included - turns my stomach. Ugh! LOL!

HealthyBiz, you don't know what you're saying! Believe me, if Res says it's good, it's gotta be worth trying! That kid is as recalcitrant as they come, LOL!

Though I will have to add, I tried raw garlic in my smoothies and didn't like the taste or the way I felt with it, so now I cut it way down or leave it out. :o

[HealthyBiz]

Yeah, I guess that's why I like the Pesto recipe and others that let me get my raw garlic in for the day without having to drink it. I wouldn't mind it in my smoothies if I'm under the weather, but on a normal day, it's not my preference. I still haven't figured out what my favorite smoothie is because I have so many more to try out!! BTW, I really like it with watermelon - adds a nice juicy and sweet taste. Hmmm... Now, how did I get from garlic to watermelon?!:eek: Food on the brain!

[mtmouse]

Yeah, I agree. If it were a "medicinal" smoothie, I could take the garlic. But "yummy" it ain't--at least, not to me. :)

I'll have to wait until next summer to try watermelon! Or just go bankrupt now, I suppose. Of course, with organic watermelon I'd go bankrupt even in the summer, LOL!

[sopheetsa]

gosh: everyone is scaring me with: "TOXIC GREEN turning into DEEP DARK CHOCOLATE PUDDING BROWN", from garlic to watermelon to garlic in my smoothies,http://www.therawfoodsite.com/forum/images/smilies/eek.gif, Salad In A Glass, dehydrating in your oven (I'm already dehydrated as it is!)...and as for "Chewing being overrated"-- did I mention that Boutenko has invented and is selling a "chewing device"-- NOT JOKING-- to exercise the jaw: especially for folks who are blending all their food!

All I can say is: yes I agree I like it CHUNKY mtmouse and as Res said a long time ago-- "I'd rather EAT MY SALAD!". This is the kale salad I made today, but didn't eat because they whisked me away (who said there are no UFO's!):

http://fulcrum.physbio.mssm.edu/~sdy/images/kale.jpg

the ingrediants are in the picture, and I've posted 'em before. YES there is garlic. plenty of it! (oh and in case you can't tell-- also bok choy.)

MY LOVE TO YOU ALL.

[mtmouse]

Oh Soph,

Of course you're dehydrated! Poor dear. ;) But the oven is such a warmer place to be!

LOLOL

And enjoy your wilted salad tomorrow!

[peanutterb]

mango is my new fav thing in a smoothie and at $2 each it's really hurting me. and to think, i grew up with 6 mango trees in my yard. if my mother heard I paid for a mango she'd probably beat me.

i think i might leave the garlic out of the smoothie and make it in something else. or just keep chewing on it. maybe i can add a little avocado and pretend it's guacamole.

i want to try an avocado smoothie but i'm nervous about the texture. i have a problem with foods that are puddingy or apple saucey in texture. bleh on flan. bleh on custard. bleh on jello. i don't even like yogurt or oatmeal, but i mix my silk yogurt or oatmeal with fresh fruit, granola or crushed nuts and raisins and that gives me enough substance and chewiness.

none of the recipes i found online really interested me.

Apple and Avocado Smoothie
1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice
Citrus Avocado Smoothie


3 Sunkist® oranges juiced
1 avocado, peeled
2 bananas
3 tbsp. honey
1 cup plain, non-fat yogurt
2 cups ice cubesAvocado Smoothie
Modification of an Indonesian quencher.
1/2 cup ice
1 ripe avocado
2 Tbs sugar, to taste**
pinch of salt
chocolate syrup or sauce
ground nutmeg or cinnamon vanilla essence, to taste
In a blender blend the ice, avocado, salt, and sugar thoroughly. Should end up looking somewhere between a milkshake and a smoothie. Add more sugar if needed.
Drizzle a little bit of chocolate sauce into the sides of a parfait glass. Pour in the avocado shake. Drizzle a little more of the chocolate over the top, sprinkle the nutmeg or cinnamon, and serve with a straw.


the sugar can be substituted with honey if preferred
I can't imagine having a whole avocado in one sitting. whether i'm eating or drinking it.

[sopheetsa]

p-b: I hadda ask--thought you don't do soy-- what's with the "silk yogurt"?

I can see why you wouldn't wanna put avocado in the smoothie. I love eating 'em! and I love MANGO-- my absolute fave! where did you grow up? I WANT YOUR YARD. :)

oh, and mtmouse the marinated kale salad-- like the best of us-- improves with age! (up to a point)--- tomorrow it will be better than yesterday.;)

[peanutterb]

p-b: I hadda ask--thought you don't do soy-- what's with the "silk yogurt"?


this was pre-october mc. back in the day :)

[sopheetsa]

that you can say that-- strikes awe into my heart.http://therawfoodsite.com/forum/images/icons/icon14.gif congratulations peanutterb!:) i haven't yet crossed my rubicon.

http://fulcrum.physbio.mssm.edu/~sdy/images/happyhalloween.jpghttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

[peanutterb]

soph, i grew up in the caribbean, on a tiny island called st. kitts. I had 6 mango trees, a guava tree, a passion fruit tree, 2 lime trees and a lemon tree, a banana tree, a Barbados cherry tree and an avocado tree (not haas, but more like the bigger ones they have in the supermarket) and tonnes of produce like peanuts, okra, red and green peppers, cucumber, tomatoes, and pumpkin (not at all like the kind they have here for halloween).

As for being able to say "that's behind me" I think the raw food transition really helped me get past all the cravings and temptations of bad food. I was at work on sunday and the chocolate muffins were there, and calling me, but not as loud as usual and I just walked by, smelled them, then kept moving. And taking a whole month - 15 days of MC and what's turned out so far into 14 days of raw has made a difference. Next month I plan to continue being raw and to be 100% vegan - that means no coldstone's ice cream and cobbler from work. I'll cook whatever desserts I want or get them raw. The only thing that I've wanted (but not craved) is stuff I've always loved and will always love and that's vegan like soup, ethiopian food and indian food. But I feel like I can wait because I know they'll be there whenever I'm ready.

I never expected to enjoy eating raw so much and to be so satisfied doing it. I am going to my fav veg indian place on thurs tho lol -- granted my allergies clear up - usually if something starts bothering me, like allergies for instance I do a raw food fast for a few days, don't know what to do now since I'm already eating raw food lol -- maybe I'll try 2 or 3 days of juice only along with the swf, bc the swf is no joke about getting mucus out.

anyway, last night mtmouse was awesome and kind enough to call me and do a quick EFT session with me. I had started doing it on my own, based off the session she and I had before and the manual that's available on her website www.eftlifecoach.com
and i started feeling improvement in my breathing and facial pain.
When she called me, I had NO voice, my face was swollen, my nose stuffed up and my throat raw and sore. Then as we're going thru the session, my nose starts to run and I'm tapping on my face and it doesn't hurt anymore and progressively I begin to be able to talk and even laugh without pain or discomfort. The swelling went down and the pressure eased up. It was amazing to say the least. It was 1 am my time and I was finally able to go to sleep and sleep breathing well after hours of stuffiness at work and discomfort laying here in bed.
I just wanted to say, if you have a problem or anything you might need help with, check out her website, she'll call you for a free session or you can even learn to do it for yourself. it really works.

[sopheetsa]

dear peanutterb:

I suspected you may have grown up in the caribbean, but how amazing to actually hear about it! I never heard of the island, it sounds beautiful. I grew up in new york, with stories about greece, and when I grew--

somebody just snuck up behind me whispering "doughnuts"... I wanted to take a pic & post -- there's candy from London, and standard fare, and dunkin doughnuts in our little-- "communal nook" where we share. I leaped up and shrieked at him (he's really cute) and he laughed at me Cheshire cat-like.

But back to what I was saying: when I grew up-- I got to go there-- and see the pomegranates growing on trees, and figs... and right now there's a pomegranate in the wooden bowl on my desk-- and doughnuts down the hall. Thanks for sharing the dream of another way to live-- with me and all the rest of us here.

have a beautiful day.

love,

soph

[peanutterb]

what an evil little man.

[sopheetsa]

i was wondering WHO on earth you were talking about peanutterb-- and then I realized you must be talking about the guy-- who whispered "doughnuts!". he was having a lot of fun doing it- but he's not evil. he's lucky. he's chinese american, and has a very fast metabolism. instead of eating chinese food, he eats fast food and gets away with it! he's also very very smart. i think i envy him.

in the mean time-- i went and got a doughnut and candy. look, i shouldn't even be posting this. this is the equivalent of X-rated. sorry. i'm having trouble coping. also, it isn't a "recipe" except for disaster.

i wish you all have a better fate today with your "evil little men". http://therawfoodsite.com/forum/images/smilies/biggrin.gif

http://www.pcbypaul.com/wpclipart/holiday/halloween/happy-halloween.png

[Res]

Kathy: blended salads: I believe it has something to do with "digestion" and being on the run. I have a hard time thinking about it. I'd rather chew my salad.


Hey hey hey! No name calling now. I'm pliable...sort of. :p


Pnut: I've haven't bought the wakame yet - I was planning on visiting a Japanese market nearby. I did google the wakame and a few sites sell it online for about $4 something a pound. But they sell it in 5 pound containers. That's a LOT of seaweed. I'll post when I find out more about it.
Also, you and I are on the same page regarding garlic, Dahling. ;) It's the best natural anti-biotic out there with NO side affects (except for breath - but who cares?) ;)


"salad in a glass" <<<<<shudder>>>>>

(It's taken me an hour to type this tiny bit...work always gets in the way of fun. ;))

Love,
~Res

[sopheetsa]

oh and mtmouse yes, the oven is nice and warm...;) and Res hello to you too, nice to see you here. :)

i'm gonna stop posting and start cracking.

http://www.pcbypaul.com/wpclipart/holiday/halloween/trick_treat_bag.png

[mtmouse]

thanks. I use the blender and still make it chewy.
also i bet apple and broccoli would taste good together. yummy.

Found this recipe online - brocolli, ginger and apple.


And right you are! I tried just that this morning (along with some frozen fruit and vanilla)--and it rocks! Oh yeah, I put beets in, too, so it's pink. :)

Man, these smoothies are really fun!

[Res]

Man, these smoothies are really fun! :rolleyes:

[sopheetsa]

all I can say-- is I brought the beets in-- they're still in the fridge... so's the marinated kale. today is a total wash. oh well. :)

[peanutterb]

i don't even know where to begin with beets.
i don't know how they look where to buy them how to make them. all i know is that they're red. but they sound like something i'd like. (but you never really know with me, like that time my mind was convinced I wanted churros.)

seems like i'll have to consult my good ole buddy google asap.
now you got me wanting beets.

I have some brocolli and cauliflower marinating the the fridge too. but i'm not interested.

[peanutterb]

alas! http://whfoods.org/genpage.php?tname=foodspice&dbid=49

[sopheetsa]

i don't even know where to begin with beets...

I have some brocolli and cauliflower marinating the the fridge too. but i'm not interested.

http://therawfoodsite.com/forum/images/smilies/biggrin.gif

I finally broke out the kale. mmmmmmm.

one set of beets has shrivelled up, uneaten from prior weeks. won't tell u what they look like. http://therawfoodsite.com/forum/images/smilies/eek.gif --at least I ate the "edible" beet greens.http://therawfoodsite.com/forum/images/smilies/rolleyes.gif

[HealthyBiz]

alas! http://whfoods.org/genpage.php?tname=foodspice&dbid=49

What a great site! I knew they tasted good; didn't realize how many health benefits beets had. But I'm confused by your 'alas!' :confused: Anyway, great info.

OK - getting in the spirit, here's a recipe for the delicious chewey smoothie I'm drinking: Blood Red Halloween Smoothie!

Beets, carrot, spinach, cilantro, juice of one lime, watermelon & pomegranate.

The pomegranate seeds give it a raspberry-like crunch. May not be for everyone, but I like it!:p May even be in the running for my favorite.

*Keep in mind, I'm not trying to figure out what would taste best together, I'm just pulling things out of my fridge and using what's there!:) (so I can't take too much credit)

[sopheetsa]

it was thanks to you HealthyBiz I started buying pomegranates recently. thanks for reminding me I still have one-- UNEATEN! :)

here's a Blood Red Halloween Smoothie toast:

http://www.veganmomma.com/blog%20pictures/vegan%20cuisine/04.13.06.vj.2.JPG

Did you know that beets can prevent cancer and heart disease? Speaking of BLOOD, beets are said to detox the liver and also aid in cleansing the blood. How do they work on cancer? They aid in purifying the bloodstream so that the blood can do its work to detoxify the body and transport nutrients to starving cells. They're also chock full of antioxidants (which you'll find if you read the link in peanutterb's recent post...)

BTW-- all this talk of garlic earlier reminds me to mention that its a great thing to add to the mix if you're having beets! It also helps to have some daikon or other radish, bok choy, whatever else is in the fridge HealthyBizhttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

[peanutterb]

soph, i'm actually hear eating my marinated cauliflower and broccoli on a bed of romaine with bits of avocado and i'm really enjoying it though I wasn't really in the mood for chewing today.

apparently i'm going to eat snacks tonight. my friend promises me she won't let me get away. i told her i'll put it in my mouth then spit it in one of her plastic plants.

[sopheetsa]

so you're human after all pea-b and susceptable to peer pressurehttp://therawfoodsite.com/forum/images/smilies/confused.gif what do I do now-- I was COUNTING ON YOU TO LEAD THE WAY!

glad you're enjoying your cauliflower/broccoli (speaking of fighting cancer)-- & oh god--you mention avocado and I'm ready to swoon!
http://www.cartoonstock.com/lowres/ksm0009l.jpg

[HealthyBiz]

BTW-- all this talk of garlic earlier reminds me to mention that its a great thing to add to the mix if you're having beets! It also helps to have some daikon or other radish, bok choy, whatever else is in the fridge HealthyBizhttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

MMM... Now you're reminding me of that picture of your luscious salad (love your pics!) with bok choy. I finished up my radishes last week, but just put them on my salad. Didn't think about drinking them!:eek: (That's what I do with their greens.) Geez, just when I think I've learned so much, I realize how limited I've been in my thinking about food.:) I'll have to try them in my morning smoothie with some garlic. Thanks! Off to the farmer's market this week with bok choy and daikon on my list!:p

Oh, and PB - if you can chew on raw garlic, I'm sure it will be FINE in a smoothie for you. It's not bad, just not as tasty as some of the other choices we have. I'm still experimenting with raw ginger. I like that, too, but haven't found the right smoothie combo yet for it. I'm getting close though.

I'm teaching tonight, so don't have to worry about handing out candy to kids, but will bring some candy and those girl scout cookies with me to share with the class. I'm giving a test - how nice a treat is that?! LOL!

[mtmouse]

I'm still experimenting with raw ginger. I like that, too, but haven't found the right smoothie combo yet for it. I'm getting close though.

It was great in mine this morning, HealthyBiz!

Broccoli (yes, raw!), apple, a hunk of ginger peeled and minced, maybe 2 oz of peeled beet, a few [soaked! LOL] nuts, and frozen berries.

But then, I've always loved ginger. Garlic I love, too, but so far not to drink! I liked your idea of pesto, though, and think I'll make a walnut pesto soon. Bought basil today, in fact!

[sopheetsa]

now you're reminding me what's at the bottom of MY fridge--HealthyBiz and mtmouse! (ginger...)

as for the garlic, in the juice-- erhumm-- I'm not trying to sound off on it-- after all, I just advocated it didn't I? but I will tell you-as mtmouse also warns..- that since even chewing garlic-- (which I'm doing right now) can be an http://therawfoodsite.com/forum/images/smilies/eek.gif intense experience (and I always wonder for the rest of the day about the looks I'm getting--or does it have nothing to do with the garlichttp://therawfoodsite.com/forum/images/smilies/confused.gif....) maybe you wanna GO EASY ON THE GARLIC?

givin the darlins cookies and candy R U -HealthyBiz ? don't forget to give them a good fright!

http://www.toonhound.com/screaminn2b.jpghttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

PS: I LOVE juicing BASIL, and also MINT-- many spices are great in GREEN smoothies...

[mtmouse]

now you're reminding me what's at the bottom of MY fridge--HealthyBiz and mtmouse! (ginger...)

I actually keep mine on the counter, unfridged. :) Seems to work fine, and I forget it less often, LOL.

[Res]

Bounce Berries ;) something fun to throw into your Green Smoothies and a tiny bit of trivia:

Food Lovers' Trivia Tidbit

Shiny scarlet cranberries (http://allrecipes.com/HowTo/cranberry/detail.aspx?ARBMID=741&ARFMTID=1) are grown in huge, sandy bogs on low, trailing vines. They are also called bounceberries, because ripe ones bounce; and craneberries, after the shape of the shrub's pale pink blossoms, which resemble the heads of the cranes often seen wading through the cranberry bogs. Cranberries grow wild in northern Europe and in the northern climes of North America, where they are also extensively cultivated--mainly in Massachusetts, Wisconsin, Washington and Oregon.

Res tosses a bounceberry at Kathy :p

[Res]

For those not raw: Dinner last night was sauteed collard greens in sesame oil (had to be quick) with Tamari sauce and (Sophs Idea) Tahini sprinkled with Nori (seaweed). It was delectible and satisfying and "green". ;)

Hope everyone is doing well today. :)

Love,
~Res

[mtmouse]

Res tosses a bounceberry at Kathy :p

Hmm, that sounds interesting. I wonder if it's anything like a pomegranate seed in there? Someone should try it. I don't eat pomegranates (blood type thing), so I wouldn't be able to compare.

Now, I do (or could) eat cranberries, er, bounceberries. However, in the past they have definitely been associated with my painful tooth/gum sensitivity, so I've stopped. When was it--a couple of days ago only, I think?--as a response to something someone posted, I switched to brushing my teeth with Castile soap in an effort to affect that problem.

Anyway, DH loves them (cranberries), so we always have some in the house. My sensitivity is currently quite low, so maybe sometime soon I'll go ahead and give them a try. They'd certainly go great in a pink smoothie, that's for sure!

[HealthyBiz]

BTW-- all this talk of garlic earlier reminds me to mention that its a great thing to add to the mix if you're having beets!
Soph You're so right! I got brave and tried it today. It was similar to my Halloween smoothie, just added some sprouts and a whole large clove of garlic. Seemed like a lot, but the drink was delicious. I don't think it really matters what other veggies, greens and fruits you add, just so you add some. Give it a try, Peanutterb, it can't hurt.

Tomorrow I'm going to try Kathy's Ginger Smoothie!:p Oh, and bounce berries! Lol. Never heard them called that, but yum, I love cranberries. Guess my smoothies are going to be reddish for a little while yet.:D

[peanutterb]

oh i'll definitely try it.
I diced 1 clove up earlier and swallowed it like a pill with water.
tonight i diced another and put it in some tea.

tomorrow i'm going to try one of these recipes:
- Garlic, apple, banana, kiwi
- carrot, lemon, cucumber, parsley, spinach, garlic, beet, celery & ginger

i'm also thinking of doing one with garlic and ginger. strawberries. papaya. orange juice and banana.

I put a peeled banana in the freezer this morning. Read about that somewhere. Can't wait to see what that's like tomorrow.

[HealthyBiz]

First the good news: Yellow Yum - really creamy, smooth and very good. I highly recommend it! I was tempted to steam the squash because it was so hard to chop up, but I'm glad I didn't. It was so fresh and sweet, I didn't add the dates, but everything else went in as directed. Next time, I'll grind the pine nuts separate from the squash and mix them.

:confused: Now the recipe recommends serving it with something wet or crunchy. Any idea what that means?

The Papaya Seed Dressing wasn't to my taste. I tried it a few times and finally poured it down the drain tonight. But, then, I forgot, I don't eat salad dressings anyway except on rare occasions LOL - (silly me for trying this recipe!), so mine may not be the best opinion to take.

[peanutterb]

glad you liked the yellow yum.

crunchy - crackers of some sort, celery sticks, carrot sticks. nuts. lettuce.

wet? soup? water? i donno about that one.

might be good on a salad, sorta like a dressing but not really since you don't like dressings. but that's how i ate my toona. also try in a lettuce wrap with cucumbers and other stuff. that could be fun.

[HealthyBiz]

Thanks! All good ideas. I like my lettuce, but why mess up the flavor of avocado slices and a little onion? Nothing better on a salad! That's why I quit eating dressings. I prefer to *taste* my salad, not drown it. And I love tuna or salad on top of a salad, just haven't had it in a while, so I bet the yellow yum is good on top of lettuce, too. And now I have a reason to break out my 'healthy' crackers. I bought some before the MC and just haven't had a reason to open them. They're great with a salad, but they're not raw.

[mtmouse]

Hi all!

Well, one thing you can say about Res (hehe) - she sure puts up good recipes!

We invited a neighbor over for dinner tonight (his wife is out of town).

I made the minestrone soup and it was absolutely scrumptious! Definitely not raw, but oh, so good!

And then I followed it up with the apple tart. Again, not raw--and I even overcooked the apples a little bit by mistake--but very, very yummy. The walnut-date crust was excellent, and it all looked really pretty in my tart pan. However, the crust was so crumbly that the pieces didn't come out like pieces of a tart. So I think next time I'd probably make it more like a crumble, and put the fruit on the bottom and the crust on top and serve it with a spoon.

Anyway, both are keepers for this house!

[Res]

Oooh Kathy, you say the sweetest things. ;) :p

Actually that's my all time FAVORITE minestrone soup and I don't make any other.

I really like the direction this thread and the "after the cleanse" thread has taken. Very encouraging for all concerned and lots of great ideas and recipes! :)

Love,
~Res

[mtmouse]

I really like the direction this thread and the "after the cleanse" thread has taken. Very encouraging for all concerned and lots of great ideas and recipes! :)

You bet! Green Smoothies rule!

Here's yours now:

http://www.freesmileys.org/emo/bounce006.gif (http://www.freesmileys.org)

[peanutterb]

PB's Garlicy Green Smoothie

1-2 cups romaine lettuce, chopped
2 large cloves of garlic, chopped
1" piece of peeled and chopped ginger root
water
small handful soaked walnuts and pecans
bit of soaked dried dates
1 orange, juiced
1 mango
1/2 cup papaya
6 strawberries

add ingredients in that order. first the greens, garlic and ginger, blend until smooth. then add nuts and dates and OJ. blend. then add the other ingredients. the strawberries make it red, because bright green just wasn't exciting to me.

the garlic is really strong in the taste. it's a little spicy. but sweet at the same time.

[Res]

LOL, today after my walk after work I'm stopping at the grocery store and stocking up on green leafy veggies and seaweed. I want my fridge to look like Sophies. ;)

GREEN SMOOTHIES...something...:o ;)

Love,
~Res

[peanutterb]

it smells like garlic when i blow my nose. :D

[mtmouse]

Ph, PB, you're really brave! I'm afraid I might have to let myself get as sick as you to try that one, and I have no idea of following you in those footsteps! :p

But I'm sure garlic nose is good for character building, if nothing else!

[Res]

Green SMOOTHie: ;)

2 large red chard leaves
1 apple
1 ripe pear
8 dates
8 cranberries
1 cup pumpkin
2/3 cup of spring water
generous sprinkle of cinnamon
generous sprinkle of nutmeg

This was delicious - and still Green! :D

[mtmouse]

Oh my! I think I'm feeling faint! Is it detox? Is it bird flu?

No, it's Res knocking me off my feet!

Hey, it even sounds good! :) And I'm sure it was a lovely shade of ... well, you know ...

GREEN!!!

Oh my oh my oh my!

:D

[Res]

It was very good but I think I couldn've used just 6 dates instead of 8, Ms Smarty :p I thought the cranberries might make it too tart. It was very pumpkiny and felt like I was cheating by eating pie. I'm going to make that one again . :) However it made too much. I couldn't fathom saving it and having everything separate by morning and glop, glop, glop.

*Smooches and Goodnight to all

Love,
~Res

[mtmouse]

Does anyone have any ideas/recipes for raw eggplant?

I've done various Google searches and found stuff only for variations of marinara (i.e., eggplant pizza or lasagna). I'm thinking more of something like hummus or other taste.

Hope someone's been there before me! :)

[Res]

Interesting....I like eggplant cooked/bbq'd etc, but never thought about eating it raw. I'll hunt around and see what I can come up with. :)

Love,
~Res

[HealthyBiz]

Does anyone have any ideas/recipes for raw eggplant?

I've done various Google searches and found stuff only for variations of marinara (i.e., eggplant pizza or lasagna). I'm thinking more of something like hummus or other taste.

Hope someone's been there before me! :)
Hi Kathy - LOL! I'm reading your message while eating some raw eggplant!!:p I, too, love eggplant and did a search a few weeks back for raw recipes. I didn't find much, but I did find some tips - cooking or steaming removes the bitter flavor some have, but since the smaller ones are less bitter, they're the ones I use for raw dishes. Remember the pasta with pesto sauce recipe posted a week or so ago? I mix my thinly sliced eggplant with the sliced zucchini. Works fine. (I don't have a spiralizer ... yet) I think you can use it in place of squash or mixed with squash in most raw dishes. That gives you a lot of variety. I was a bit chicken the first time that it would be too bitter, so lightly steamed the eggplant, but it was so sweet, it didn't really need any cooking. I bet raw eggplant hummus would be fabulous! I may just give that a try.

I'm not eating totally raw or even totally vegetarian these days, but I'm having a lot of fun with my mostly raw menus. Good luck with it and let me if it works for you!

Oh, one more new vegetable I'm trying that I really like: kohlrabi Anyone else tried that? It looks like a Martian vegetable. Ha~! It's not a root veggie, but looks like one and has some nice long greens attached when I get them at the farmer's market. (Those go into my smoothie:p )And the main part has a crunchy, slightly sweet texture almost like an apple. Just thought I'd mention it while I'm here.

[mtmouse]

That is funny, HealthyBiz! :D

I remembered reading your idea of pesto as a way to eat raw garlic, and last week I made walnut-basil pesto (don't eat pine nuts) and it was fabulous. (BTW, I took it to a dinner party we were invited to, to let them sample it (on homemade spelt bread), along with toona, and they were both a terrific hit! The toona especially--my friends couldn't believe there wasn't fish in it!)

Anyway, I didn't pay close enough attention to the idea of putting it on squash "spaghetti". And eggplant spaghetti is also interesting.

The other day I actually cooked pasta and put it on there, but after being in the fridge it had really stiffened up and even on hot pasta it took a while to soften. Hard to imagine it on chilly veggies. Do you think taking the pesto out in advance and letting warm up would help? Otherwise, I guess I'd have to just make it fresh right before eating.

But I've been thinking about the hummus idea. I think I may start with eggplant in the food processor and add some almond butter (also don't eat tahini, but it could well be good) and parsley and see what I can come up with.

But if you get there first, let us all know! :D

[HealthyBiz]

What a nice dinner guest you are, Kathy! Bringing the raw treats! mmmm... toona, a fading memory. It didn't last long and it's probably time to make it again. BTW, I recall reading yours came out a luscious color. Mine was GREEN! Lol!! Could have been that extra bunch of basil or that I dropped the bowl with the first 1/2 of ingredients in it (all over my kitchen floor):eek: , salvaged what I could (about 1/2 of it was still in the bowl) and added the full amount of the 2nd half with the greens! In any case, it was yummy, but maybe it has an even different flavor if I can get it right this time! I'm an enthusiastic, but not very talented (or coordinated) cook!:D

I like the idea of warming up the pesto on the counter before using it. I'm learning not to have hot steaming (equate with nurturing!) meals, but still don't like my food refrigerator-cold.

[mtmouse]

BTW, I recall reading yours came out a luscious color. Mine was GREEN!

ROFL! Watch out, Res'll be all over it!

:D

[Res]

Res'll be covering it with a sheet you mean? ;)

Actually I've been in lightly stir fried greens with tahini heaven. Who would've thought that those little sesame seeds could be so alluring and delicious smeared all over greens. :)

Love to all!
~Res

[mtmouse]

Res'll be covering it with a sheet you mean? ;)


Hahahahaha!

Hiding under the covers sneaking food again, huh, Res?

http://www.freesmileys.org/emo/happy102.gif (http://www.freesmileys.org)

[mtmouse]

I made a really good recipe today! Sweet Beet Soup with Macadamia Cream.

http://www.detoxyourworld.com/acatalog/menu.html

I used a little regular onion because I didn't have green, and I think I'd prefer green or none at all.

It was a gorgeous color. At first the taste and the fact that it was a cold soup were a bit strange to me, but the macadamia cream was really delicious in it, and by the end of the bowl I was really liking it. I ate half the recipe and am looking forward to the other half tomorrow.

Again, I think I'd serve this to guests. It's so beautiful and so interestingly different in look and flavor. But I'd do it as an appetizer course in small bowls rather than a main course, until I knew if people would like it.

But it's sure another delicious way (besides pink smoothies!) to get your raw beets!

[peanutterb]

Vegan Garlic and Chives Mashed Potatoes

as usual, no measurements

Ingredients
potatoes
3-4 cloves of garlic
vegan butter (earth balance)
plain soy milk (not vanilla flavoured)
fresh chives
thyme and other seasonings, salt and pepper

Directions
Boil potatoes and garlic cloves
drain, let cool a little then mash with a little soy milk
In a separate pot, melt butter with seasonings
add milk and heat up
slowly pour milk, seasoning, butter mixture on the potatoes
using a mixer (this gets them nice and fluffy)
chop chive up very small then stir into mixture
test it to taste and add more liquid if you need to

if you're not serving right away put into dish and leave in the oven on a low heat.

i made this the other day and my family of meat-eaters all went on and on about how good it was not knowing it was completely vegan.

[peanutterb]

Greenish Smoothie
with calorie breakdown

I actually measured out and entered the info to get a breakdown. Today I added craisins, ginger and flax which I don't usually do but I like the taste of the craisins and love the health benefits of the ginger and flax (though the flax isn't needed bc you get good oils from the nuts, I personally find that flax keeps me full longer though).
This smoothie generally will last for breakfast and lunch for me.


Ingedients:
1/3 cup water
1/4 craisins
1/2 cup raw soaked walnuts
2 bananas
5 large strawberries
1 tbs ginger
2 cups spring mix salad
1/2 tsp flax

Directions
wash salad, put in blender with some water and blend away.
add nuts and blend.
add craisins and blend
add ginger and flax, then blend.
add bananas. blend
add strawberries. blend.
then blend to your hearts content.

Yields about 2.5 cups of smoothie.

Calorie Breakdown
(from calorie-count.com)
Spring Mix - Baby Blends (http://www.calorie-count.com/calories/item/100485.html) 10
Craisins, Sweetened Dried Cranberries (http://www.calorie-count.com/calories/item/113104.html) 105
Bananas (http://www.calorie-count.com/calories/item/9040.html) 210
Strawberries (http://www.calorie-count.com/calories/item/9316.html) 29
Flax Oil (http://www.calorie-count.com/calories/item/95354.html) 43
Ginger Root - Raw (http://www.calorie-count.com/calories/item/11216.html) 5
raw walnuts (http://www.calorie-count.com/calories/useritem/13180727.html) 370
Total Calories Consumed 772

So if I'm eating 1500 calories a day, that means I have 728 calories left for dinner today.

Food Analysis

Fats: 43 grams
Carb: 100 grams
Protein: 12 grams
Sodium: 34 mg
Fiber: 16 g *( I added two psyllium caps to my smoothie for additional fiber that's not counted here)

according to Calorie-Count.com, that's a nutritional grade of A-.

[Res]

A Few Holiday Treats

Date Nut Torte
Ingredients:
1 cup pitted dates
2 C raisins & 2 C currants
2 Cups Pecans
1 Lemon
2 Cups Filberts (hazel nuts)
2 T. lemon juice
1 tsp. lemon rind
1. Bottom layer: in food processor (with "S" blade): Blend into a fine meal hazel nuts and raisins, and press mixture into round shape about 1/2" thick and 8" in diameter
2. Lemon Date frosting: in blender: blend until smooth dates and lemon juice using water if needed to thin, stirring lemon rind into sauce at the end.
3. Frost top side of first layer of the torte with 1/2 sauce, save the rest for frosting the top
4. Top layer: in food processor: blend into a fine meal pecans and currants, place on wax paper, make into another layer to fit on top of the first, and carefully place on top of the frosted layer.
5. Frost the entire outside, and decorate with lemon wedges around the rim, serve or chill and serve.
15 minutes to prepare; 12-14 servings


Sweet Potato Pie (Yam pie)

If you are wondering what recipe to prepare for friends that have not yet been introduced to raw food, wonder no more! This delicious pie is difficult to distinguish from its cooked (dead) cousin. This pie freezes very well also. Let it thaw in the refrigerator. Because yams are available all year long (their harvest is July-August, but they keep in cold storage) this pie can be equally as big a hit on the fourth of July as Thanksgiving. Use yams if you can find them, they are usually sweeter and darker orange than sweet potatoes. Garnet yams work very well.

Almond Date Crust
1 1/4 Cup almonds that have been soaked overnight and dehydrated in sun or dehydrator
1 Cup date pieces
1 Tablespoon water
1/2 teaspoon vanilla
dash of cinnamon
2 teaspoons psyllium

In food processor, process nuts until coarsely ground, add dates and process until finely ground and thoroughly mixed. With processor running, add water, vanilla, and cinnamon. When mixture is holding together, gradually add psyllium. Press into pie plate.

Note: crust must appear slightly damp and be holding together before psyllium should be added, a small amount of additional water may be necessary to achieve this effect.

Note: For a crunchier taste treat, at this point you can dehydrate the crust in the sun for 1-3 hours, but it is not necessary.

Filling
6 small medium yams, scrubbed, peeled and cut up
3/4 Cup cut up pitted dates (soak whole dates for 20 minutes before pitting and cutting up)
1/4 Cup raisins (soak for 20 minutes)
1/2 Cup Pine Nuts (soaked 5-10 minutes)
1/8 teaspoon 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon Garam masala (if not available use either nutmeg or cloves or additional 5 spice powder)
1/2 teaspoon vanilla
2 Tablespoons Psyllium powder

While preparing yams, soak dates and raisins in small amount of water. Soak pine nuts and rinse. Put yams through Champion with blank, alternating with fruit and nuts. It should amount to about 4 cups. (If not add more yam and put all through Champion again.) Put mixture in food processor. Add spices and vanilla. Be patient with processing, the smoother the better. After 5-6 minutes, if not very smooth add a small amount of raisin soak water, apple juice or orange juice to the mixture so it will process to a smooth puree. Gradually add psyllium. Pour into crust immediately. Store in refrigerator. Delicious served with a dollop of one of the nut fluffs.

Note: do not add extra liquid unless you have to, it is important that the pie hold together so it can't be too wet.

Alternative: If you want more intense flavor, soak fruit in juice of 1 orange. Add 1 teaspoon orange zest to mixture. Increase spices to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, garam masala stays the same, a pinch of clove, 1 teaspoon vanilla, a pinch of sea salt.

[Res]

Green Power Custard


1 orange
handful of sunflower sprouts
1Tbs flax seeds
1Tbs expeller or cold pressed vegetable oil
grated ginger (to your liking)
1Tbs psyllium seeds

Put all ingredients into a blender, blend until smooth.
Put the green power custard into bowls (serves two) and
either eat then or freeze into green power ice cream.
This is great for a morning breakfast along with a bowl
of fruit, or for a treat anytime. Very tasty!



Sergei's Young Coconut Dream Cake

Crust:
- 1 cup raw unsoaked walnuts
- 1/2 cup of your favorite pitted dates
- 1/4 cup young coconut water
- 4 table spoons of raw carob

1. Blend the walnuts and dates in a food processor till the mixture is
smooth.
2. Mix in the 4 Tbs of carob and the coconut water.
3. Spread one layer of crust out on a plate.
4. Place sliced fruits on top of first layer.
5. Place second layer of crust on top.

Icing:
- 1 cup young coconut meat
- water, enough to blend into thick topping
- 1 tablespoon honey

1. Blend all the ingredients in a vita-mixer.
2. Spread icing on cake.
3. Decorate with fruit slices and nuts.

[Res]

Cinnamon Walnut Caramels

2 cups walnuts
1 cup honey
1/2 cup cinnamon
1 teaspoon vanilla
1. In a large bowl, mix honey, cinnamon, and vanilla into paste.
2. Stir in walnuts until thoroughlt coated.
3. Form into small clusters.
4. Dehydrate for at least 24 hours.


Carrot Fruit Cake


Cake:
1 cup dried figs, soaked
1 cup raisins, soaked
1/2 cup pitted dates
4 cups shredded carrots
3 cups soaked nuts (almonds, walnut, or cashews)
1/2 teaspoon each: ginger, cloves, cardamom

Topping:
1/2 cup dates
1/2 cup cashews
1/2 cup soaking water

Soak figs, raisins and dates in 3 1/2 cups of water for one hour,
reserving liquid. Soak nuts in 5 cups of water for 8-12 hours.
Drain, rinse and drain nuts again. Place nut in food processor and chop finely, place in large bowl. Add figs, raisins, dates and spices to processor and process until smooth. Pour mixture into bowl with the nuts. Mix well.
Add carrots mix thoroughly. Form mixture into desired shape.
Process dates, cashews and soaking water until smooth. Spread on top of the cake.

[Res]

This sounds like a "yes" to me. :)

Flourless Chocolate Cake with Raspberry Sauce

Yield: one 5-inch cake, 4 servings
for the cake:
1 1/2 cups raw walnuts
Dash salt
8 pitted medjool dates
1/4 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water

for the raspberry sauce:

1 cup fresh or frozen raspberries (thaw and drain, if frozen)
1/4 cup pitted medjool dates, soaked 30 minutes and drained
Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 5-inch round cake. To make the Raspberry Sauce, place the raspberries and dates in a blender and process until smooth. Frost the top of the cake with Raspberry Sauce just before serving.

Cherry Pie

Yield: one 9-inch pie, 8 servings

for the crust:
2 cups raw walnuts
1 cup unsweetened shredded dried coconut
1/4 teaspoon salt
1/2 cup pitted medjool dates

for the cherry filling:
4 cups frozen pitted cherries, thawed and drained
3/4 cup pitted medjool dates
1 tablespoon fresh lemon juice
To make the crust, place the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together.
Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.
To make the filling, place 1 1/2 cups of the cherries along with the dates and lemon juice in a blender and process until smooth. Transfer to a mixing bowl, add the remaining cherries, and mix well. Pour the cherry filling into the crust. Chill for at least 2 hours before serving. Bring to room temperature or warm in a slow oven to serve.

[Res]

This is to make up for my comments in the other thread about Green Smoothies: ;)

Spinach Apple Soup (you can't fool me. it's a green smoothie in disguise ;) )
Makes 1 ½ cups, 1 serving
Ingredients

½ cup water
½ apple, peeled and chopped
2 cups spinach leaves
1 tsp lemon juice
½ avocado, chopped
dash sea salt
Directions

Place the water and the apples in a blender. Blend until smooth.
Add the spinach and blend.
Add the remaining ingredients and blend until smooth.Store in a sealed container in the refrigerator. Spinach Apple Soup keeps for three days.

[mtmouse]

Hi all!

Well, I finally found a way to eat raw eggplant. It's going to take some work, and I'm starting the cleanse this Friday so it'll be a while before I do that work, but here's where to find it:

http://www.fromsadtoraw.com/Recipes/BaconWhyNot.htm

Just as the person who posted about it said, I would not use the oil next time. I figure, why on earth add oil to something you're trying to dehydrate?

But the marinade was delicious. Because I'm interested in raw eggplant, not a bacon substitute, the first thought I had was to cut the eggplant sideways in rounds instead of in long strips. That helps deal with the skin, which on the two main pieces on the sides just doesn't dehydrate well.

However, since then I've decided I'm going to actually grind up the whole eggplant in the food processor, add all the marinade ingredients except the oil, and dehydrate it in strips like jerky or fruit leather. I'll start on parchment on my drying trays, then turn it off onto the screens when it's set up enough to do so.

Like I say, it'll be a while before I can get to this (darn that ol' MC anyway!). :) But if anyone wants to give a whirl (HealthyBiz, I know you aren't cleansing yet, LOL!), I'd love to know how it works for you. And if no one does, you can expect a report from me after the 15th.

[HealthyBiz]

Well you got me salivating, Kathy! Lol! I'm so glad someone found a raw eggplant recipe. My problem is (besides that I'm travelling the rest of this week) is that I haven't yet invested in a dehydrator. I guess that's next, huh? I was at a friends house today and she served me several lovely eggplant dishes (Armenian). She's going to send me the recipes and I'm going to try them with raw eggplant and see how they turn out. OK? I'll let you know how that goes!

Good luck with your cleanse and be sure to let us know how the dehydrated eggplant works out.

[mtmouse]

Well, you actually can dehydrate in the oven at 100 or so (with the door cracked). The recipe as it's written would be very difficult in the oven, because it needed to dehydrate the better part of 24 hours. However, if my new way works out, I think it would take a lot less time and it would be feasible.

But I'd want to do a lot. With this one, I made one medium-sized eggplant, and it took the 24+ hours, and then I ate practically the whole thing in one day! :D Once I get it down the way I want it, I'll make up a big batch. And, without the oil, it should actually dry, which means it should keep.

We shall see! :) Stay tuned.

[Res]

How interesting is this! :) I don't have a dehydrator with the sheets - I have this really old carousel type which should still work with a few changes. I could marry babaganoj, but trying eggplant raw would be a fantastic adventure!

Heeeeeeeeeeey wait....this isn't a Green Smoothie in disguise again is it??? http://www.freesmileys.org/emo/confused002.gif

[mtmouse]

Now, Res,

Would I do that to you? :D :D :D :D

[Res]

OH MY lord it IS a Green Smoothie!!! http://www.kurts-smilies.de/undwech.gif

[Ollephant]

Helo all....I am still on the cleanse so reading this thread was a cross between mouth watering heaven and watching the clock till I can try som eof these hell! :eek: So Last summer I went raw for a few months and while I am not 100% anymore I still make these little jems on a regular basis and thought I would share.

This one I make in the AM before breakfest or in lieu of breakfest - and I thought it was fitting for the lemonheads:

GREEN LEMONADE:

(You need a juicer for this one)
1 head romaine lettuce or celery ( i do lettuce)
5 to 6 stalks of any kind of Kale (sorry Res :D )
1 - 2 apples as needed for sweetness (recommended organic fuji apples)
1 whole organic lemon
piece of ginger (to taste)

put all through the juicer one at a time and VOILA! Green Lemonade. The lemon really cuts down on the "green" flavor.

KILLER Carrot Soup

3 cups fresh carrot juice
1 ripe avacado
1/3 cup fresh coconut meat
1/4 cup fresh lime juice
2 TBS Agave necter
1 TBS fresh ginger
1 /4 tsp cayenne
1/4 tsp Sea salt

Blend all ingreidients together in blender until smooth. I personally put the ginger in the juicer with the carrots so that the carrot juice has a ginger essence to it.
I eat this to DEATH in the summer months! I also put some slices of avacado on top with a bit of cilantro to mix it up!

DIjon-Cider Dressing

this is DA BOMB! All my non-healthy friends even love it and it will keep in the fridge for up to 3 weeks!

1 1/2 TBS Dijion Mustard
1/3 cup apple cider vinegar
4 TBS Cold Pressed Olive Oil
Stevia for sweetner
Fresh ground pepper to taste

Just whip it up in a blender and LOVE it on our green salads!

Awesome snacky snack

Put a TBS of Raw Almond butter in a Romaine Lettuce leaf and drizzle some raw honey on it, wrap like a taco or burrito and you will DIE! So good.

Peanutterb - I make guac with heirloom tomatoes when they are in season and I want to splurge on myself with garlic, cilantro a dash of agave necter some salt and pepper and it is my FAVORITE. That is when I don't just slice the tomatoes up and sprikle a little salt on them and devour them like desert!

Mmmmmmm I am hungry just thinking about it all. I am going to go make my Whole Foods Shopping list for my Veggie soup now. 2 of my friends rememebr it from last time I did the cleanse and have requested I bring some with me to work this weekend for them. Oh yeah I have a killer Gazpacho recipe from Donatello & Burke resteraunt in NYC that again my not so healthy friends beg for in the summer. I'll find and post if anyone wants.

Happy Eating!8)

[Ollephant]

PS - Someone asked earlier about raw cheese. A raw food book I have it turned me onto Alta Dena Raw Goatmilk Chedder.
Quite yummy I must say - i found it at Whole Foods.

[patriotgirl]

Okay, I just made some almond milk. I am drinking it right now. My children (including my 15 yr old son) and you know how picky they can be, even liked it. They ate bowls of cereal with it and drank some too.

Here it is. Soak half-cup of almonds overnight.
Next morning:
Peel almonds (it doesn't take long 10 min.) just do it. Makes ALL the diff.
put into blender with about 1t.clear vanilla extract, maple syrup, and agave nectar.
That's it!

Blend up. I have a $2 garage sale blender. Works great!
Pour over raw granola or just drink it.

I did add a little flax oil to mine because I wanted some fat in it. (good fat, of course)

BRAIN FOOD DELUX. And tastes good!

Patriotgirl

[patriotgirl]

Another good thing to eat coming off the cleanse.

Blend up 2 small apples in blender with a little water (to mix it).
Throw in some agave nectar and cinnamon.

It's instant applesauce!!!
DELICIOUS!

Later,
Patriotgirl
p.s. I've been eating quite a few bananas, too. My second day off the cleanse.

[articshark]

Hi all. I know that there is a raw food recipe site. But I thought that maybe, one thread that posted everyone's favorite vegetable soup recipe for breaking the fast would be convenient and easier to use. I will go get mine now and post it in a few...

Dawn

I read about a roasted vegetable recipe on one of the threads and have not had any luck finding it. So I went on the internet and here it is.

1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch
pieces
1 pound tomatoes, cored
1 pound green or red or yellow bell pepper, cut
into 1 inch pieces
1/2 pound turnips, cubed2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
8 cups water

DIRECTIONS:
1.Preheat oven to 450 degrees F (230 degrees C).
2.Remove leaves and tender inner parts of celery and set
aside.
3.Toss onions, carrots, tomatoes, bell peppers and turnips
with olive oil. Place vegetables in a roasting pan and place
them in the oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
4.Put the browned vegetables, celery, garlic, cloves, bay
leaf, pepper corns, Italian parsley and water into a large
stock pot. Bring to a full boil. Reduce heat to simmer. Cook
uncovered until liquid is reduced by half.
5.Pour the broth through a colander, catching the broth in a
large bowl or pot. The liquid caught in the bowl or pot is
your vegetable broth it can be used immediately or stored for
later use. Although the vegetables are no longer necessary for
your broth they are delicious to eat hot or cold, don't waste
them!

Yum!!!

[mtmouse]

Just before my cleanse I got interested in ways to eat raw eggplant. I tried a recipe I'd found which dehydrated it (see earlier posts in this thread), but it was unsatisfactory (but good tasting).

Anyway, this is still a bit premature, but I have to report that I've now tried again and I think I'm really on to something!

I didn't do the technique I had intended to, but tried a new one, and I'm not happy with that, so I'm not going to give details just yet. I'm going to try again soon and hope to have a really good recipe to offer.

BUT! the best news: properly dehydrated eggplant (i.e., with no oil) actually gets crunchy like crackers! This opens up a whole new vista of opportunity for it.

Anyway, I'm excited. (Can only serious lemonheads get excited about raw eggplant? LOL) And hopefully in the next couple of days (as soon as I can buy some more eggplant) I'll have a delicious recipe to share! In the meantime, I encourage all of you to experiment for yourselves!

[Res]

I love eggplant in any form. Can't wait to hear about your experiments and somehow I think you're just doing the same thing and dehydrating green smoothies to get me to eat them! :p ;)



Great soup recipe! When I'm hungry I'll even eat turnips! :o ;)



Leaving work in 2 minutes and I couldn't be happier..... What a day!

Love to all,
~Res

[mtmouse]

I love eggplant in any form. Can't wait to hear about your experiments and somehow I think you're just doing the same thing and dehydrating green smoothies to get me to eat them! :p ;)

Ha! You can't get away with that one any more, since you've already confessed! :D

Hmm. Dried green smoothie. I used to dehydrate pea soup "crackers" to take on backpacking trips and then drop into hot water in a cup for dinner. I bet a green (pink) smoothie "cookie" wouldn't be bad at all! :p Watch out, you're giving me ideas!

I was going to ask you, what book of Boutenko's did you read? And also, can you explain the rationale of juicing if one can have smoothies and keep the fiber? It always seems to me that juicing is kind of a waste.

[HealthyBiz]

Just before my cleanse I got interested in ways to eat raw eggplant. I tried a recipe I'd found which dehydrated it (see earlier posts in this thread), but it was unsatisfactory (but good tasting).

Anyway, this is still a bit premature, but I have to report that I've now tried again and I think I'm really on to something!

I didn't do the technique I had intended to, but tried a new one, and I'm not happy with that, so I'm not going to give details just yet. I'm going to try again soon and hope to have a really good recipe to offer.

BUT! the best news: properly dehydrated eggplant (i.e., with no oil) actually gets crunchy like crackers! This opens up a whole new vista of opportunity for it.

Anyway, I'm excited. (Can only serious lemonheads get excited about raw eggplant? LOL) And hopefully in the next couple of days (as soon as I can buy some more eggplant) I'll have a delicious recipe to share! In the meantime, I encourage all of you to experiment for yourselves!
MMMmmm... I'd send you some eggplant for your experiments if I could!:p Well, count me as 'serious' because this is exciting! Thanks for running the trial kitchen for the rest of us!:D I can't wait to hear about the final results.

[christinem]

Ruby sauerkraut w caraway go to www.rwood.com/recipes/fermented (http://www.rwood.com/recipes/fermented) foods

1 lg head organic cabbage
1 med beet
2 minced garlic cloves
1 tsp caraway seeds
1 tbs seasalt

Remove coarse outer leaves. Cut cabbage lengthwise into quarters. Grate, core & all, cabbage, then beet.Mix grated vegs w garlic, seeds & seasalt.
Pack tightly into 1 qt mason jar, filling it almost to the brim. Set jar on plate to collect potential overflow. Use small stones, or fill baggie w water for weight. If no brine rises above stones in 24 hrs, add 1/4 tsp seasalt in 1/2 c h2o & pour on top of cabbage.Ready in 5-7 days, I like to go 10 days for extra sour taste. Will keep 6 mos refrigerated.
Go to site for additional details/teaching on fermented foods & immune function. Christine M :)

[christinem]

Christine's miso soup

After the cleanse....water-saute veggies & omit fish as to preference/needs. Use or omit supplemental foods like tofu/tempeh/seitan (my favorite) as desired, as well. Who says macrobiotics is rigid! It's the most flexible/encompassing system of eating on the planet, liberally relying on the eat local/in season principle.

Heat a little og sunflower oil (my preference, good quality oil of choice, if needed/desired) in a wok/saute pan, or frying pan until sizzling, meanwhile soaking at least a 2" piece of wakame seaweed & shitake mushroom if using dried shitake rather than fresh (get fresh, if available)!
add 2-4 oz fresh fish, tofu, or tempeh. Brown well.

Add sliced 1/4 moon onion, thinly sliced red radish (or daikon root), carrot rounds or small-cubed winter squash & something green, celery in the summer, or collard/kale/mustard green and/or thinly sliced cabbage.....amounts vary, fresh prep daily in the morning is ideal, but soup can be kept & re-heated, adding miso only after cooked & heated thru, at the last moments, if pre-cooking a big batch for several days usage.

Several large Tbs good quality 2-3 yr barley miso paste, mixed in cup w a little water into a paste that looks cloudy....add to soup, remembering to add reconstituted dried seaweed & additional water as needed to desired consistency. Heat thru, enjoy & be nourished. Extra salt(miso) & oil balances for winter climate & high humidity....use lighter miso (chickpea or white) & less oil for living at or near sealevel & in summer climate/conditions. Garnish w sprouts, sliced scallions or chopped parsley (chopped HB egg, or sliced is good if protein requirements dictate, or if cooking for a man (more yang vs yin).

I forgot....slice & add sliced ginger, if avail, early in recipe, or grate finely & squeeze juice into soup late in prep time if using that way.....Ginger daily & lots, esp in the winter. Add a bit of cayenne, tabasco, soy sauce, and or garlic, as desired, for taste, interest, or therapeutic effect, as desired.
Whew, that was hard, but I couldn't tell you why. Christine M

PS - I got a ride to the women's noon AA mtg today, but no-go yet for NA tonight.

[mtmouse]

My eggplant experiment is done! Though maybe not quite ...

Anyway, here's the marinade I used. I combined the "bacon" recipe I posted earlier in this thread with one of my favorite beef jerky marinades from years past. I'm sure any good marinade would do.

4 oz Bragg's
4 oz ume plum vinegar
4 oz agave nectar
1/4 tsp cayenne pepper
Generous shake of powdered ginger
Generous shake of powdered garlic

I cut the eggplant ends off, then cut the rest crosswise into quarter-inch rounds. Then I cut the whole batch once through to make semi-circles so as to have bite-sized pieces. I put those into a plastic container with a tight-fitting lid, added the marinade, and let it marinate in the refrigerator overnight, turning and rolling it any time I was nearby, so as to cover and soak the pieces as much as possible.

Then I just laid them out directly on the dehydrator screen and dried them until they were crunchy. This makes a pretty nice snack!

My other experimental technique was a flop. I made a slurry like fruit leather, with the marinade mixed right in. I put it onto a piece of parchment in the dehydrator. Unfortunately, while it eventually dried and actually tasted a bit better than the other (because the marinade was mixed in, instead of just lightly coating the outside of each piece), I couldn't get it off the paper and it wasn't worth it.

I still like the concept, though. At some point in the future I may try again, this time adding raw flax meal or psyllium husks to the processed mix to thicken it up a bit. Then I'd form "cookies" on the parchment and turn them off it directly onto the screen as soon as possible. They probably wouldn't ever get as crunchy as the other method, and it's more trouble, but it still might be a tasty snack.

So there you have it. I hope someone else will take up the mantle now, HealthyBiz! :) And Res, I'm sure you could add green food coloring to make it more appealing, LOL.

I leave tomorrow for an extended vacation, so while I'll be looking at the forum, I won't be posting as much as usual. See you all when I get back!

[HealthyBiz]

MMMMmmmm...Kathy - Thanks! for posting the results of your eggplant experiment. I'm definitely going to try this. Of course, that means I'll need to find a dehydrator. But don't worry; it's been on my list since my first cleanse. I just never got around to it. It will be a little bit longer ... a few weeks or so ... before I'll be ready for solid food, but I'll let you know how it goes! Oh, and have a great vacation!:D

[Peiby]

I found this yesterday online (don't remember where, sorry!) and mentioned it in the cleansing forum and someone wanted the recipe. I sent her a PM, but here it is in case someone else wants to try it. I haven't yet because I am still cleansing, but I did go to the store last night to buy many of the ingredients so that I can make it 3 days after I am done!

Eggless Egg Salad


1 ½ pounds tofu, firm
½ cup eggless mayonnaise (Nasoya Nayonnaise is my favorite!)
2 red bell peppers, chopped finely
4 scallions (white and green parts), chopped finely
1 small carrot, finely shredded
3 Tbsp. chopped fresh parsley
2 stalks celery, finely chopped
1 tsp. onion granules
¼ tsp. turmeric
4 tsp. pickle relish
1 ½ Tbsp. prepared mustard
1 ½ tsp. sea salt
1 ½ tsp. garlic powder
Black pepper, to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.

Variation:

Creamy Potato Salad:
In place of the mashed tofu, use:

4 large yukon potatoes
2 small red potatoes

Place potatoes in a large pot and cover with water. Boil for 25 minutes. Cool potatoes, peel, and cube. (Alternatively, you may simply steam the potatoes, peel, and cube - or leave the peels on for a more rustic potato salad)

Make the dressing as in the eggless egg salad (combining all the ingredients together, minus the mashed tofu). Combine the cubed potatoes with the dressing. You may serve the potato salad as is, or chill for two hours.

[cleansing15]

Recipes sound great, and Res- ooooh that raw apple pie sounds to die for. Anyone interested in sprouting lemme know. You've never had hummus until you've made (grown) you're own from scratch! I've found the garbonzos are the easiest to sprout also. Then just add a bit of EVOO (extra virgin olive oil - cold pressed), some raw tahini, some garlic {of course!] and maybe some red peppers and jalepenos and some of those habeneros if you like em.
YUM!

[Peiby]

Why do you need to sprout the beans? I have never heard of such a thing until I found that hummus recipe.

[Ginger]

Here's my all time favorite salad:

NO MERE SIDE SALAD 8 servings
For the salad:
2 tart green apples, cored and thinly sliced
Juice of 2 limes (about 3 tbl)
Grated zest of 1 lime
6 oz (3/4 c) artichoke hearts, drained and chopped
6 scallions, thinly sliced
1 seedless english cuke, peeled and thinly sliced into half moons
2 stalks celery, thinly sliced
8 pitted green olives, sliced
1 tsp fresh horseradish, grated
4 tbl cilantro, finely chopped plus more for garnish
1 c seedless green grapes, some sliced lengthwise
2 tbl light olive oil
salt and freshly ground white pepper
2 avacados, peeled and cut into large chunks

For the lime vinagrette:
2 tbl water
1/4 c lime juice (about 3 limes)
1/4 c extra virgin olive oil
2 tbl white wine vinegar
salt and freshly ground white pepper
1 small garlic clove, minced
1 tbl minced scallions

For the salad: In a small bowl, coat the apple slices with the lime juice and set aside. In a medium bowl, combine the rest of the ingredients except avacado, salt and pepper to taste. add the apples. Arrange avacado on top.

For the vinaigrette: pour all ingredients into a container with a tight fitting lid, shake well. Pour over salad and lightly toss.

Per serving: 188 cal, 14 g fat, 2 g protein, 16 g carbs, 4 g fiber, 424 g sodium, 0 mg cholesterol, 2 g saturated fat

I like to put all the ingredients on top of a bed of greens. This is an awesome salad!!

[ashley12984]

hello everyone! just wanted to say that i just had a great breakfast. i just threw some cut up banana, pear (both really ripe), red grapes, raisons, and chopped wanuts, almonds, and sunflower seeds in a bowl and it made a great raw granola cereal. some chopped dates, strawberries or blueberries would have been a good add...or really any combo of fruit, nuts and or seeds :)

ashley

[Res]

Absolutely have to post this from Bogi in a different thread. ;)

So here it goes, expert from Alissa Cohen's book
" Chocolate chip cookies
Soft and warm, just "out of the oven" cookies! They even look like the Toll House brand: chips and all!

DOUGH:
1 cup cashews
1 cup walnuts
1 cup dried apricots (soaked for 2 hours)
1/2 cup raisin (soaked for 2 hours)
1 tablespoon raw honey
1/2 tablespoon vanilla
1/2 cup water

CHOCOLATE CHIPS:
1/2 cup dried apricots (soaked for 4 hours)
1/2 cup carob powder
1/4 cup water
1/2 tablespoon raw honey

FOR DOUGH:
1. In a food processor blend the cashew and walnuts into a fine powder. Remove from food processor and set aside.

2. In food processor, blend the remaining "dough" ingredients and blend well untill smooth.

3. Add in cashew and walnut mixture and blend again until smooth.

4. Remove dough from processor and form into cookies on a Texflex sheet on top of a mesh dehydrator screen.

FOR CHIPS:

1. In a blender add the chocolate chip ingredients and blend well until creamy.

2. Place small bits of the chocolate chip batter onto the tops of the cookies and press into cookies.

3. Dehydrate the chocolate chip cookies at 105 degrees for 6-12 hours."

[Res]

Obviously I haven't been in here lately. :rolleyes:


Kathy: I'm reading Boutenko's "Green for life" and a juicing book that I ordered from Peter. It states that the purest form of water is inside fruits and vegetables. I can't find the book because I have so many scattered around the house at the moment. On Monday I started juicing while eating normally and by Thursday I lost 6 lbs. This was in preparation for beginning the cleanse on Saturday. When I find the info on juicing I'll post it here. :)

So there you have it. I hope someone else will take up the mantle now, HealthyBiz! And Res, I'm sure you could add green food coloring to make it more appealing, LOL. hahahaha - you and your devious ways. ;)

Hey are you back from vacation? I hope you're having a fantastic time! :)



Christine: Thanks for the saurkraut recipe. Fermented foods are so good for us! :)


Peiby: mmmm! Thanks for the recipe! :)


Cleansing15: Holy Moly, raw hummous? I never thought of that! Please post the recipe! :) I LOVE red pepper and jalapenos. Great idea. I really shouldn't have any type of bread. If I even think about it I gain weight. Do you use fresh veggies for dipping? Oh how I love to dip pita but I cannot and get away with it.

The raw apple pie is killer. Especially when you top it with whipped topping made from cashews or almonds. ;)


Ginger: this salad sounds fantastic. It will be on my 30 day menu when I'm off the cleanse. Thanks so much! :)

Love and health to all!
~Res

[danirocks22]

Green Gazpacho Two Ways

Serves 4-6 people.
Wonderful alkaline soup, packed with chlorophyll.

2 avocados
2 green bell pepper
6 roma tomatoes
11/2 large English cucumbers (or 2 average size)
1 head Romaine lettuce
½ red onion
3 cloves garlic
¼ cup fresh lemon juice
¼ teaspoon Real Salt
2 tablespoons loive oil
11/2 teaspoons basil
½ teaspoon dill
¼ teaspoon oregano
1/8 teaspoon sage powder
Chop all vegetables. Mix avocado, lemon juice and garlic in food processor (with S blade), until smooth and empty into bowl. Process tomatoes and romaine until smooth, and add to bowl. Pulse peppers, cucumbers and onion until chunky (approximately 1/8-1/4 inch) and empty into bowl. Mix well with salt and olive oil, and herbs if desired.



Gazpacho

4 cups fresh tomato juice (you make)
½ cup cucumber, chopped
¼ cup green bell pepper, chopped
¼ cup celery, finely chopped
1 Tbs. Olive Oil
½ tsp. Pepper
½ tsp. Basil
½ tsp. Garlic, minced

Combine all ingredients. Cover and chill overnight.

*smooches
~Res




Hey, just wondering if you found anything to eat that might act as chips or something crunchy like a cracker. I am assuming we shouldn't have breads that are enriched and processed, but what about whole wheat and whole grain breads?

[mtmouse]

If you have a dehydrator, I can vouch that dehydrated raw eggplant (I gave some marinade recipes earlier in this thread, but it could probably also be simply done plain, or marinated in Bragg's) makes a terrific cracker substitute!

Also, my onion bread "mistake" (making it like fruit leather--I think that tale is in the "After the Cleanse" thread) could probably be dried until crispy, too.

I haven't done it myself, but I've heard others on this board talk of yam chips and beet chips and zucchini chips. I imagine they would also be fine.

[HealthyBiz]

If you have a dehydrator, I can vouch that dehydrated raw eggplant (I gave some marinade recipes earlier in this thread, but it could probably also be simply done plain, or marinated in Bragg's) makes a terrific cracker substitute!

Also, my onion bread "mistake" (making it like fruit leather--I think that tale is in the "After the Cleanse" thread) could probably be dried until crispy, too.

I haven't done it myself, but I've heard others on this board talk of yam chips and beet chips and zucchini chips. I imagine they would also be fine.
Mmmm... I shouldn't be lurking in this thread just yet, mtmouse. This is a XXX post! LOL! My stomach is growling. I guess I'll go see if I left any MS remnants on the measuring spoon to tide me over!

[mtmouse]

Tsk-tsk, HealthyBiz! Whatever prompted you to come in this room anyway? :D :D (As if I didn't know, LOL.)

But I see "day 26" on your signature--so the door here should be unlocked soon, no? All these yummies will definitely be there for you whenever the time is right! Congrats to you!

[sean]

Raw Ice Cream

Here's a simple recipe for a raw food ice cream that's so simple. Just freeze bananas and put them in the food processor with a bit of optional ms or agave. Instant Banana Ice Cream! Top it with your favorite fruit syrup, or add vanilla and cinnamon. A fruit syrup is easy to make too. Put a little agave or other sugary syrup in a bowl with some cut fruit, and let stand for a couple hours until the juice has come out. Or you can soak some dehydrated fruit in a little water, and the water will become syrupy with the sugar that comes from the fruit. I just had a thought, mango would be great with banana ice cream....

You can also make ice cream by putting your fruit and syrup in the freezer, and then processing it after it's frozen. You can also put the fruit and syrup in the blender and add some soaked macadamias and then freeze it and process it for a creamier ice cream.

OMG, I can't wait for my cleanse to end...
:p Sean

[Res]

Sean: Thanks so much for the suggestions! :)

We should have a lock on the door for anyone cleansing so that they can't come in here and torture themselves. lol

If anyone owns a vitamix, all it takes to make ice cream (or sorbet) is to freeze the fruit and then pop it into the vitamix with a little bit of fresh juice (I use apple), whirl it up and WAALAA! :)

Love,
~Res

[kiropa]

Sean: Thanks so much for the suggestions! :)

We should have a lock on the door for anyone cleansing so that they can't come in here and torture themselves. lol

If anyone owns a vitamix, all it takes to make ice cream (or sorbet) is to freeze the fruit and then pop it into the vitamix with a little bit of fresh juice (I use apple), whirl it up and WAALAA! :)

Love,
~Res

some equipment questions: i plan to stay about 85% raw. just me, not my family. we have a food processor, standard blender, mandoline, & all other small gadgets. ooh, i also just bought an inexpensive juicer.

do i really need the vita-mix? i'm trying to figure out if there is true benefit to the expense.

also, what about a dehydrator? is an inexpensive one okay (none of them display temp...). also if i go for excalibur, do i need 9-tray as opposed to 5-tray? your thoughts?

btw, i checked ebay, craigslist & freecyle and no deals in my area...

Thanks for the input. i am determined to do this!

[Res]

Hi Kiropa: I'm not sure you have to purchase a Vitamix: they are a bit on the expensive side. I bought one last year because I'd wanted one for about 20 years and the timing was right. :) I love it and can make raw soup in a jiffy. I like making my own peanut butter too. My blender is slower-going than the vitamix and the vitamix has a lot more power so it takes less time to grind things like nuts and seeds. But honestly, I don't think you NEED it.

The dehydrator (I have an old one that doesn't have a temp gauge) is probably beneficial because of the low heat and probably low on the electric bill too. I think leaving the oven on for 12 hours would bother me $$. The onion bread recipe posted in the *After the cleanse* thread is amazing and I'll probably make it once a week from here on out. Also the idea of dehydrating veggies and using them as "chips" for dipping or just for the crunch is appealing to me and I couldn't do it without a dehydrator. I'm all for finding the least expensive ways to do things so pick and choose what really "calls" to you. :)

I hope this helps.

Love,
~Res

[sean]

some equipment questions: i plan to stay about 85% raw. just me, not my family. we have a food processor, standard blender, mandoline, & all other small gadgets. ooh, i also just bought an inexpensive juicer.

do i really need the vita-mix? i'm trying to figure out if there is true benefit to the expense.

also, what about a dehydrator? is an inexpensive one okay (none of them display temp...). also if i go for excalibur, do i need 9-tray as opposed to 5-tray? your thoughts?

btw, i checked ebay, craigslist & freecyle and no deals in my area...

Thanks for the input. i am determined to do this!

I would say that if you already have all those gadgets, you don't need a vitamix. You can blend your frozen fruit in the food processor. It just might take a bit of juice or agave to make it smooth. You can always stick your ice cream back in the fridge if it's not thick enough for you. Just be sure to stir it every 10-15 minutes so it doesn't become popsicle-like.

If you're into dehydrated fruits and vegies, a dehydrator is a great thing. Raw foodists do warn that you shouldn't rely too much on dehydrated fruit, as it has a lot of concentrated sugar. I personally don't eat so much dehydrated stuff, and what I do need I can get from my local health-food store in bulk, as they have quite a variety. Now that I'm thinking about it, dehydrated vegies coated with a marinade sounds so good right now. I'm thinking of the eggplant chips recipe someone posted below. You're right Res, this thread should be locked to all those in the middle of their cleanse!

:p Sean

[AMA]

Last night before bed i made an amazing CRANBERRY SCONE receipe, put it into the "Big E" and woke up to delicious, beautiful warm scones, here it is:

2C grated apples
2C carrot pulp after you make carrot juice
2C raisins
1C cranberries (i used frozen)
2T honey
2C almonds ground
1C flaxseed blended with 1C water
1/2tsp celtic sea salt
1/2C olive oil

Mix w/hands. Drop spoonfuls onto Teflex sheets. Dehydrate 105. 4 hrs, then flip onto dehydrator screens and wake up to heaven.
12 Steps to Raw Food - Victoria Boutenki - pg. 158

Not only are they so very yummy, they've got to be the most beautiful in appearance of all that I've whipped up while being RAW.
__________________

[mtmouse]

Oh my, those sound good!

I made a macadamia-almond alfredo sauce for dinner tonight, and it was marvelous!

And I started a batch of the rosemary crackers, and I can tell already they are going to be seriously good!

And Res, my book did get here, and I'm jazzed! (The bad part is that my spiral slicer is on backorder. Hopefully it'll get here soon.)

[mtmouse]

Oh, and a question to AMA about the scones: did you thaw the frozen cranberries before mixing them in? And I presume they weren't sweetened in any way.

[peanutterb]

though a couple of you would love this :)

Butternut Squash Soup
By Frederic Patenaude

1 and 1/2 cups water
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika

Instructions:
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix.

[AMA]

MTMOUSE - re: Cranberry Scones, just threw in the frozen cranberries. The best part is when you bite into one of those cranberries, they POP and are nice and juicy inside!

ENJOY!

[mtmouse]

AMA,

I intend to! Yum!

[Res]

Since we're on the scone topic....have any of you had "clotted cream"? I'd marry it. It's totally dairy but the fun part is it's imported from England where they actually have GREAT dairy. Now those of you who don't consume dairy, I'm not trying to convert or tempt you. Just sharing with everyone my romance with clotted cream. http://www.freesmileys.org/emo/love066.gif http://www.cooking.com/images/products/shprodde/425858.jpg



It's heavenly.

Now I'm returning you to your regularly scheduled program.



Sean, quit looking in here! :p

Love,
~Res

[mtmouse]

One of the things I bought from Alissa Cohen's site was raw cocoa butter. (Somewhere in the last month during some internet search about raw food, I saw someone who used it to make icing for raw brownies that supposedly tasted more like real icing, so I was intrigued.) However, now that I have it and her book, I don't know how to use it!

She doesn't mention it or use it in any recipes. I can't find that original recipe again. Online it says it can be added to a smoothie, but also that it melts at 90 degrees. My smoothies are really cold! And the idea of "butter" bits swirling around in them isn't too appetizing, LOL.

So, does anyone here have any recipes that use it? At least then I could get an idea of the possibilities. :)

[sean]

Since we're on the scone topic....have any of you had "clotted cream"? I'd marry it. It's totally dairy but the fun part is it's imported from England where they actually have GREAT dairy. Now those of you who don't consume dairy, I'm not trying to convert or tempt you. Just sharing with everyone my romance with clotted cream. http://www.freesmileys.org/emo/love066.gif http://www.cooking.com/images/products/shprodde/425858.jpg

Sean, quit looking in here! :p

Love,
~Res

Hey Res,

I just can't help it. I'm also looking through my cookbooks here at home, thinking of all the things I'll make after the cleanse. I'm very bad....

I just discovered creme fraiche myself, love the stuff. You can make your own. Buy a commercial creme fraiche and a pint of whole creme. Use 1 tbsp of the commercial creme fraiche and mix well with the cream. Put in a jar with a tight lid and let sit in room temperature for about two days. It tastes like heaven. I used it on a baked potato instead of sour cream, wow! Same richness, but less sour...like a slightly tart whipped cream, but less airy/more dense.

This is off-topic, but I love those smileys everyone uses here. I went to the free smiley website, but couldn't figure out how to use the smileys there. Could you explain how you do it?

;) Sean

[Res]

Ooooh, anything with cream in it.. :)



Yes, I can help with smilies, here's what you do:

-Find a smiley you like, like this one 8) and right click on it with your mouse.
-Then select Properties when the menu pops up.
-Find the URL in the menu (http://therawfoodsite.com/forum/newreply.php?do=newreply&noquote=1&p=31089) and copy it.
-Then when you're posting find the little icon above that looks like this: http://therawfoodsite.com/forum/images/editor/insertimage.gif and click on it. Paste in the URL that you copied.

If that isn't helpful, then go here "A Lesson on making Smilies (http://therawfoodsite.com/forum/showthread.php?t=190&highlight=post+smileys)" that mycroft posted eons ago and you should be good to go! :)

Love,
~Res

[HealthyBiz]

Since we're on the scone topic....have any of you had "clotted cream"? I'd marry it. It's totally dairy but the fun part is it's imported from England where they actually have GREAT dairy. Now those of you who don't consume dairy, I'm not trying to convert or tempt you. Just sharing with everyone my romance with clotted cream. It's heavenly.
MMMMmmmmm... I Love clotted cream. Alton Brown of the food channel had a special on it once and I'll never forget what he said (as I was nodding my head vigorously in agreement): "Clotted cream - it's not the best thing in the world for you, it's just the best thing in the world!" :)

[Res]

YAY!! Someone else who knows about Clotted Cream!! :D

Before I had it someone tried to describe it to me. But it couldn't be done - there is nothing to compare. *sigh* http://www.freesmileys.org/emo/love013.gif

[Res]

From Detox Delights

Dark dream smoothie http://www.shazzie.com/graphics/recipes_dark_dream.jpg

2 bananas, peeled
1 punnet of blueberries
1 papaya, skinned and de-seeded
2 dates, stoned
Chop the dates. Blend all ingredients and drink.



Italian soup

This is a very simple but really tasty soup. You can add other flavours to it for lots of variation.
1 avocado, peeled and stoned
4 tomatoes
A handful of basil
1/4 of a cup of cold pressed olive oil
Blend all ingredients. If it's too thick add some freshly made tomato or cucumber juice.

Sunset pudding http://www.shazzie.com/graphics/recipe_sunset.jpg

2 bananas, peeled
1 mango, skinned and stoned
10 strawberries
2 dates, stoned (optional, because this is a very sweet pudding)
Chop the dates. Put everything in a food processor and blend until it looks like a pudding.


Warm feeling inside salad

This salad is such comforting one, it will make you glow!
1 lettuce
1 or 2 fennel bulbs (depending on size)
1 red onion
1 clove of garlic
1 red pepper, de-seeded
1 orange pepper, de-seeded
6 tomatoes
1 cup of pumpkin sprouts or seeds, soaked
4 sticks of celery
2 avocados, peeled and stoned
10 macadamias
1 cup of watercress
4 dates, stoned
Prepare the lettuce in your favourite way, chop the fennel, onion, peppers, tomatoes, watercress and celery. Finely chop the garlic and dates, and slice the avocado. Toss all the ingredients together except the macadamias -- you need to throw these on top from a very great height.

Sweet spread

I love this! I serve this on big romaine leaves, put basil leaves on top and eat it like an open sandwich.
1 avocado, peeled and stoned
1 banana, peeled
1 clove of garlic
Chop the garlic and blend all the ingredients in a food processor

From Detox Your World

Sweet beet soup http://www.shazzie.com/graphics/recipe_sweet_beet.jpg

1 beetroot
3 strawberries
1 tomato
2 cups of water
5 spring onions
Chop all solid ingredients and blend with the water. If you like, you can strain it and add some of the pulp back in to get the consistency you like. Swirl in a generous helping of Macadamia cream.

Macadamia cream

Add this to soups, dressings or smoothies as and when desired. It also is good served on top of your mid-day fruit.Make enough for 2 days and stir if needed before use.
10 macadamia nuts
1 orange, juiced
4 normal or 2 medjool dates, stoned
Add all ingredients to a coffee mill and blend until totally smooth. This might take several goes depending on the power of your mill.


Walnut burgers http://www.shazzie.com/graphics/recipe_burger.jpg

These are well worth making as they taste great, and provide a link to the type of food you might have left behind so you don't miss it. Makes about 8 burgers.
6 cups of walnuts, soaked for 2 hours
2 cups of carrots, topped and tailed
1 cup of fresh herbs, such as parsley, basil and coriander, tightly packed
1 and a half cups of red onion
2 cups of portabello mushroom
Half a red pepper, deseeded and destalked
6 sundried tomatoes, soaked for 2-6 hours
2 cloves of garlic
1 dessertspoon of paprika
1 teaspoon of dried pizza herbs
1 teaspoon of dried parsley
Set aside the fresh herbs, the pepper and half the onions. Finely chop the sundried tomatoes. Blend all other ingredients in a food processor. Transfer to a large bowl and continue blending with a hand blender until you achieve a smooth consistency.
Very finely chop the remaining ingredients by hand (this ensures a good texture), and mix into the burger mix. Divide into 8 or 10 equal portions andform into burger shapes. You can eat it as it is, but we prefer to dehydrate for 4-24 hours for a much more intense flavour.
Here's a serving suggestion: Put 1 burger in a big romaine or batavia leaf, add your choice of Tomato sauce*, cheddary cheeze slices* thinly sliced onion rings, "Fried" mushrooms*, Mango chutney*, Sweetcorn salsa* and mustard cress. Serve with Joe's chip shop chips* and a smile on your face.
*Recipes available in the book, Detox your world (http://www.detoxyourworld.com/acatalog/dyw.html).

http://www.shazzie.com/graphics/recipe_cheezecake.jpg Kumquat and nutmeg cheezecake

This cake is a dream! I made it for my friends birthday. One other friend made me write down the recipe for him to take home and make, and I even made another one a day later. It's soooo gooood!
3 cups of almonds, dry
2 tablespoons ofraw carob powder
1 cup of pecans, dry
2 cups of dates, soaked and stoned
Juice of 1 orange
1 teaspoon of nutmeg
1 vanilla pod
5 bananas, chopped thinly and frozen for at least 12 hours
4 kumquats
1 large mango
Using a loose based round cake tin, cover the base in cling film, and fit to the tin. Cover the sides in silver foil.
Add the almonds, pecans (reserve 8 for decoration), dates, an inch of the vanilla, a sprinkling of nutmeg, the carob powder and the juice of the orange to a food processor. Process gently to start with, and continue until you get a dough-like consistency, but still chunky. If it's not doughy enough add small quantities of water until you achieve the desired result. Place in the cake tin, and flatten down.
Clean your food processor and add the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor. Slit the vanilla pod and scrape the seeds into the processor. Slice the cheeks off the mango, and skin them, add those to the food processor. Add most of the rest of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed. Add this to the cake tin, on top of the nut base. Smooth it all down so there's no trapped air, and is level on top. Add the left over pecans in a nice pattern and sprinkle the rest of the nutmeg.
Return it all to the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.

http://www.shazzie.com/raw/recipes/

[mtmouse]

I've made the sweet beet soup and the walnut burgers, and they are both terrific!

[Res]

Ok, I'm gonna have to buy a book or two. I haven't yet but I must.

That walnut burger looks amazing! Now is this supposed to taste like meat? Or just look like it. Either way I don't care! haha :D

[mtmouse]

I just received my copy of Rawvolution (great pictures of everything) and Cornbleet's book (no pics, but good recipes for 1-2 servings each). I can't wait to sit down with them!

No, the walnut burgers don't taste like meat (IMO). But they're really good! It's kind of how spiralized zucchini doesn't really taste like pasta but is quite tasty and satisfying anyway.

Here's my pizza before it went into the dehydrator:

http://i165.photobucket.com/albums/u54/KathyKLK/IM003555-1.jpg

When I have time I'll post the recipe if anyone wants it. But basically, you just make the pizza crust first (in the dehydrator). You saw that.

Then you spread a fairly thick raw cheese sauce on it and marinara sauce on top of that, and then put mushrooms or spinach or onions or raw "sausage" or whatever on it, and put it back in the dehydrator until it's "done" (whatever that means to you) or until it's warmed all the way through (which is all I care about).

Yum!

[meggin]

These are making me so hungry- all sound sooo good. I am ending day 9 tonight- so have to wait a bit to try, but really really sounds terrific.

[Res]

OMGosh...that looks lovely! Heck yes post the recipe! :)

Do you store these? If so how. That's a burning question for all of you. How do you store what you dehydrate?

Honestly - this food looks and sounds so amazing and I can't wait to experiment! :D

Love,
~Res

[mtmouse]

Okay. This comes from Alissa Cohen's "Living on Live Food", a book I wholeheartedly recommend. http://www.alissacohen.com/shop/home.php?cat=2

She actually gives three crust choices (gourmet, easy, and easiest) and this one is based on the "easy" one. It sounds a bit complicated, and you definitely must have a food processor or blender and a dehydrator and time for dehydrating, but the actual prep time (in two stages) is pretty minimal.

Crust:
2 cups sprouted buckwheat (I used sprouted wheat)
1 cup soaked flax seeds (I measured after soaking)
1 cup red bell pepper
1 carrot
1 celery stalk
1 clove garlic
1/8 tsp sea salt

Process it all together until well blended and smooth (for me, the buckwheat processed more easily, but created a very breakable crust; many wheat berries were still whole in the second try but I liked the "feel" better so I'll keep experimenting there). Then shape on Teflex sheet on top of the mesh dryer screen. (I used parchment, and found this stage works much better if I shape them into five or six individual 7- or 8-inch circles instead of two big rectangles, and if I cut the parchment so air flows freely around each piece.)

Dehydrate crust for 2 hours at 105 degrees, then flip over and remove Teflex or parchment (I usually have to dry it for 4 hours to get the parchment off), then continue drying until firm enough to pick up but not hard or crusty.

For me that whole process takes about 12 hours. The crust can then be refrigerated or frozen, or you can put your toppings on.

She suggests putting the cheese sauce on the bottom, because it looks better and is easier. I agree. (The cheese sauce is thicker than the marinara sauce.)

Her cheese sauce uses three different nuts/seeds. I modify and simplify considerably, so this is simply what I do. There are many 'cheese' recipes available, and I'm sure any of them would do well here. This recipe is approximately one-third of the whole, because I like to do the toppings fresh each time I'm going to have the pizza if possible. So it covered two 7-inch rounds.

Cheese:
1/2 cup macadamia nuts (or any other nut you prefer)
1/2 cup red bell pepper (I used zucchini instead)
1/2 peeled lemon
1 clove garlic
1/2 Tbsp Bragg's
1 Tbsp nutritional yeast (optional)

Blend everything in a food processor or blender until as creamy as you can get it and spread on crust.

Marinara sauce (again, any one will do):
1 medium tomato
3-4 sundried tomatoes, soaked
1 Medjool date, pitted and soaked
1.5 Tbsp olive oil
1-2 cloves garlic
1 Tbsp parsley (optional)
Cayenne to taste
1/2 tsp sea salt (or to taste)

Again blend everything together. (If I'm in a hurry, I don't even soak the dried tomatoes and the date, but it's probably best to do that ahead of time.) This is a lot more liquidy, so kind of pour it on top of the cheese topping. These amounts give a pretty thick, still-moist result after 4-6 hours of dehydrating. Make less, or use it on more crusts, if you want a thinner, "dryer" pizza.

Then top with your favorite toppings and place back in the dehydrator (directly on the mesh screen this time) at 105 degrees for 6-10 hours depending on how 'done' you like it.

As for storing, I freeze extra crusts and bring them out in the morning (or afternoon even) of the day I intend to eat the pizza for dinner. I put the toppings on and put the whole thing in the dehydrator for however much time I have, and it's perfect.

If I make too many and I have already-topped ones left over, I put them in the fridge and usually eat them the next day. Again, I'll just stick them in the dryer whenever I remember and let them warm up all day.

Enjoy!

[Res]

I'm drooling here... I can't wait. :)

By the way, the Vitamix guy (at the fair) told the entire group - after he put whole strawberries into the smoothie- that if any of us found a strawberry seed in our little cups he would give us a Vitamix for free.

Tell THAT to those wheat berries. ;)

I need to get out of here - :o

[mtmouse]

The wheat berries are shaking in their boots, I can tell you! :p

So, what you're saying is that the Vita-Mix pulverizes a strawberry seed? All of the strawberry seeds? How is that possible? Do you get the same results at home? (I swear, these demonstrators have secret information that never makes it to my kitchen!)

[mtmouse]

And where'd you see him doing the demo? I'll find out where they go, sneak in a strawberry seed, and get my Vita-Mix right now!

:D :D :D :D

[Res]

Hahaha, it was at our local fair that I go to every year. I love the smells, sights and sounds and can be found mostly with the animals and gardening stuff.

Yeah it pulverizes strawberry seeds... unbelievable. But I know what you mean about seeing it demonstrated and then getting home and sure enough it doesn't work.

Frankly I couldn't care less if there strawberry seeds in my smoothie. ;) However a free Vitamix would've been great. It IS an investment and not a purchase because I use it all the time. :D

Love,
~Res

[mtmouse]

Naw, me either. I kind of like strawberry seeds! But it does get a point across, I must say. It would probably do great with fig seeds, and they are a bit more noticeable!

[mtmouse]

Hello, lemonheads!

Now I'm here to plug Jennifer Cornbleet's book (thanks, Sim, for that!): Raw Food Made Easy for 1 or 2 People. I started with Cohen's Living on Live Food, which I love. And then I ordered Cornbleet's book and Amsden's book at the same time. I'm sure I'll get around to Amsden, but so far Cornbleet keeps making everything so easy and tasty that I can't seem to get past it! :)

One thing I just love is that in the front section of the book she tells you how to "make" staples: like almond milk, almond butter, ground almonds, frozen bananas, sprouts, crushed garlic (!), lemon juice (!), minced parsley, minced onion, etc. And she tells you how much to make and how long it will keep, so you have it on hand when you want to make something to eat. What a concept! :)

And then everything I've made from the book has tasted yummy and been prepared quickly and easily.

One thing I'd heard about but hadn't tried is collard wraps. Basically, you take any kind of spread like toona, or walnut pate (or even peanut butter and jelly, for that matter, LOL) and wrap it up in a large collard leaf. Well, I'm the poster child for cooked collards, but I never thought I'd like them raw. But they're great! Today I had them with toona in one and cauliflower tabouli in the other. Yum!

Her desserts are great, too. Basically, I haven't found anything I haven't liked in there. I think it would be a great beginner book, especially for someone who's the only "raw one" in their house.

And I just have to say how incredibly grateful I am to this list! I never in a million years would have predicted I'd end up eating mostly or all raw foods, and yet here I am, loving every minute of it. It's so much fun to share and learn on here!

http://www.freesmileys.org/emo/dance006.gif (http://www.freesmileys.org)

[Res]

Ok, now I'm heading over to Amazon to buy this book. Will it never end? haha :D

I'm growing collards!

[Ginger]

Hello, lemonheads!

Now I'm here to plug Jennifer Cornbleet's book (thanks, Sim, for that!): Raw Food Made Easy for 1 or 2 People. I started with Cohen's Living on Live Food, which I love. http://www.freesmileys.org/emo/dance006.gif (http://www.freesmileys.org)

I ordered this one and Victoria Boutenko's Green for life book yesterday. Thanks for the tip mtmouse. Now I'll just read, play with my new dehydrator and drool for the next 20 days of my fast. :D

[Ginger]

Ok, now I'm heading over to Amazon to buy this book. Will it never end? haha :D

I'm growing collards!

I think we're enabling each other LOL. I just ordered Alyssa Cohen book. I'm also trying to decide which spiral slicer to get. Any suggestions anyone?

[mtmouse]

I like the spiral slicer I got from Alissa Cohen's site, which turns out to be the Joyce Chen brand. So far I've used both the angel hair mode (a lot) and the thin-slice mode (a little) and like them both.

[Res]

I think we're enabling each other LOL. lol, Yes! Too bad we don't have an Amazon account so that every purchase made from anyone coming from this site could get credit. ;)

Oh no, a spiral slicer? (takes a peek in checkbook)...

Is this it? http://www.mannaharvest.net/images/1916/JC010.gif

[mtmouse]

Yup, you got it! (Well, maybe you don't have it, but you will, LOLOL!)

Luckily, of all the things we hawk on here, that one sets you back the least. The checkbook will barely even notice the dip! :)

[Ginger]

Thanks mtmouse. I've seen a wide range of prices. I saw that spiral slicer, but wasn't sure if it would work.

I'm still 17 days away from food, but obsessed with planning. So far I've bought:

---A starter dehydrator (the ronco) so I can see if dehydrating is for me before spending alot of money.
---Alyssa Chen, Victoria Boutenko and Jennifer Cornbleet's books
---a salad spinner

Now I'm soon to order a spiral slicer. I also may buy a better mandalin that the one I have. What I'm not spending on food I'm spending on gadgets!!:p

The problem for me is I hate to cook. I just don't like spending time to prepare food. And "uncooking' seems to be labor intensive. So, I hope I don't give up on this.

[Christa22]

Hello everyone :)

I did the cleanse a few months ago, and after eating like crap and feeling disgusting afterwards, i'm going for round 2. On my first day today :) I really want to try raw foods after i'm done, so i'm loving all of these wonderful posts and help here! I'm sure its going to be tough, so the support will definitely be wonderful.

ANyway, just had a quick question: I was reading the first few pages and saw mention of cheese. I had no idea that cheese was considered raw? Cow's milk = BAD i thought? is it being made with some sort of crazy soaked nuts or something? Just trying to gather up all of my possiblities for food when i'm done with my lemonade brigade ;)

thank you so much!!!

[mtmouse]

Most strict raw foodists, as I understand it, do not include any animal products at all. And lots of people who consider milk bad usually do it for the lactose content or other dairy element, not necessarily because it's not raw.

However, technically milk can be raw if it isn't pasteurized, and cheese can be made from unpasteurized milk, thus raw cheese does exist.

Also technically one could eat meat or fish jerky, which is dried raw.

So it's all an individual choice, whether you want to stay all raw or not, and whether you are willing to include raw meat and/or dairy in your diet if you do want to eat raw.

[Christa22]

oh thank you mtmouse, that is very intresting :) I'm not sure which way i want to go just yet. I feel bad doing the "tehcnically its ok" route, becaues i feel like i'm cheating around the system or something. ;) I'm reading the 12 Steps to Raw Foods right now. Holy AA meeting. heheh I dont know how far i'll be able to take this... and i do looooove cheese :)

I just want to finally feel good and get the most from what i'm eating (and it couldnt hurt to look great in my wedding dress coming up in September!) I just want to be at my optimal and healthiest point before i'm old and looking back at what i "should have done" and what i "could have been" in my youth.

Thank you for your response! :D

[mtmouse]

Christa,

One thing that may help is that it doesn't have to be "all or nothing". Many people switch to raw simply by adding more raw fruits and veggies to their otherwise regular diet.

Starting this Friday some of us in the "After the Cleanse" thread will be doing a "30-day all-raw challenge", so you might want to participate in that. I'm sure on there some will consider raw cheese and jerky acceptable, and some will stay vegan. After all, it's not a contest; it's just a way to motivate us to try something new for long enough to get a good idea what the benefits might be.

If you do 100% raw for a month, then you can add back in the occasional cooked item and see how you feel. Eating all raw most of the time, and then splurging occasionally with meat or pasta or the like, is certainly better than eating 100% cooked!

Enjoy! :)

[Ginger]

Hello everyone :)

ANyway, just had a quick question: I was reading the first few pages and saw mention of cheese. I had no idea that cheese was considered raw? Cow's milk = BAD i thought? is it being made with some sort of crazy soaked nuts or something? Just trying to gather up all of my possiblities for food when i'm done with my lemonade brigade ;)

thank you so much!!!

I've seen some "cheeze" recipes in raw food cookbooks that use nuts and other things to make them. I'll try to remember to look for one or two soon to post.

[peanutterb]

Quick and Easy Nut Cheese

Found on Raw Sacramento Food Recipes website.
“I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!”

Ingredients

½ cup brazil nuts
½ cup raw almonds
1 cup pine nuts
¼ head red pepper
1 clove garlic
¼ head red onion
1 head lemon's juice
1 tablespoon miso paste
¼ cup fresh basil
1 slice swiss chard
¼ teaspoon cayenne pepper Preparation

Blend all ingredients until smooth or process in a food processor. You may need to add a little water to get the blending going. This cheese has the consistency of a ricotta.



http://goneraw.com/recipes/293-Quick-and-Easy-Nut-Cheese

Habib's Raw Nut Cheese ONE LAST TREAT, before you go out to spread the word that cashews are really raw: My own nut cheese recipe, which can be used with most nuts (cashews are an extremely good choice, and pistachios too!). A word of caution however, brazil nuts, macadamias and pine nuts don't work well with this recipe. Although they are very tasty nuts, for some reason they have a bitter taste when you culture them. I don't know why this is, but know that they all share in common a high fat content, whatever that means. Continue to enjoy them, but as nature gives them to you, not as a nut cheese. Here's the recipe, which is extremely simple to make. Enjoy! RAW NUT CHEESE (Habib) Raw nut cheese can be made without a dehydrator. It is better for you & tastes better too! The nuts must be raw. Heated nuts will spoil your cheese. Raw nuts ensure only good bacteria grow that make the nut cheese taste great! Put 1 lb. of nuts into your food processor or vitamix. Add purified water to make a thick cream. Spread evenly on bottom of glass baking pan, and cover with cheesecloth or a clean kitchen towel. Let it sit in the open air 2-3 days, tasting periodically. If it tastes "off" you will need to start again, otherwise it's fine. At the end of this time, put it in a covered container & refrigerate. When it begins to taste pleasantly sharp, it's ready for use. Refrigerated it lasts a long time, continuing to improve in taste. HINT: Save a small amount. Add it to your next batch to ensure it gets off to a proper start!
http://www.livingtreecommunity.com/recipes.asp#26


Veggie Mac Cheese Spread
By Shari Viger
1 batch of macadamia nut cheese (see below for recipe)
2 tablespoons unpasturized miso
1/4 cup finely chopped purple onion
2 - 3 finely chopped green onion
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two)
or a pinch of Celtic sea salt
1/2 cup soaked, chopped pine nuts
2 -3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it)
Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.
Macadamia Nut Cheese
By Shari Viger
1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do)
enough water to cover in blender
Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. Just make sure there is enough liquid to keep the blades turning in the "cheese." Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)
Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.
Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually.
When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference!
Enjoy.
http://www.rawfoodsnewsmagazine.com/modules.php?op=modload&name=News&file=article&sid=61

[Christa22]

So many wonderful people on this board i dont know what to do with myself! :D

Thank you for the responses and recipes! I already have all of my new tasty recipes saved and ready for when i'm done with cleanse #2. I'll have to jump in on the middle of the 30 day raw challenge. Cant wait!

thank you again for all the help, and when i'm able to eat again, i'll surely try and add to this wonderful recipe list!! :)

[Res]

Oh my those look lovely, Peanut. :) I've had such difficulty finding raw macadamia nuts at the local health food store and stores in general. Most likely I'll have to buy them off the Internet. I do have a small bowl of macadamia nuts sitting on my counter but you need to drop an anvil on those little suckers to crack them.

In case you aren't signed up for Peter's Newsletter:

5. Marvelous raw, non-dairy milk shake recipe
Makes 6 servings
Soak 2 cups of fresh pecans (about 1/2 pound) for 5 minutes, rinse them, soak them another 5 minutes, and rinse them again.
Then put into a Vita-Mix (or powerful blender):

8 pitted dates
A level teaspoon of Celtic Sea Salt (to taste)
2 - 3 teaspoons of honey (to taste)
1 ½ vanilla beans (optional)
5 - 12 macadamia nuts (makes it creamier!!)
Refrigerated cold water to total 60 oz.Turn on low until the nuts are ground up. Then whip it on high for 1 to 1 ½ minutes.

[mtmouse]

And if you add raw cocoa powder it's even better! Yum!

Trouble is, I could probably drink the whole thing at one sitting! :p

[kiropa]

best thing ever -- RP's brownies (RawPriestess) from RFT (Raw Food Talk)

1C medjool dates, pitted
1C walnuts
1/4 C raw cacao powder

food process for a few minutes, press flat in pan & freeze.

= the MOST delicious, healthy raw fudge!

[Ginger]

Here's a cheeze recipe from Gabrielle Chavez The Raw Food Cookbook:

MOREL MUSHROOM BRIE

1 C Macadamia nuts, rinsed
1/2 C Pine Nuts, rinsed
1 C Water or more as needed to blend
refined salt and pepper to taste
1 C dried morel mushrooms, crumbled

Place nuts, salt and pepper in blender with a portion of the water and blend, adding water in small amounts to keep the blender going until all is smooth. Adjust seasonings and finish by briefly blending in mushrooms, leaving small chunks. Pour into a nut milk bag or into a colander lined with several layers of cheesecloth and hang over a bowl for 8-12 hours. Scrape out cheese and shape into a soft brick. Slice or spread on crackers . Whey drippings can be added to soups if desired.

[Res]

For those of you who don't get Peter's Newsletter, think about signing up! Lots of great info and recipes like this! :D

5. Raw Food Chef Alex Malinsky's incredible Key lime pie!

Crust:

Put the following into a food processor:

2 cups walnuts,
1 cup almonds,
1 cup macadamia nuts or pecans,
A pinch of salt, and
2 cups dates.Mix them and then line a pie plate with it.

Filling:

Put the following into a blender and blend it all together:

2 avocados,
2 tablespoons honey,
2 tablespoons dates,
1 whole young coconut
(not a brown, hairy old one -- you might have to find an Asian market),
Key lime/lime juice to taste,
lime zest, and
half the young coconut's coconut water (the liquid inside the young coconut...yum!).Put the filling in the pie shell and chill it for at least an hour. (Waiting is the hardest part.) Just before serving, top it with Key lime slices, berries, etc. (Remember, we taste with our eyes first.)

[Res]

Kiropa: Lovely recipe! I ate 3 medjool dates today and thought I was eating heavenly manna. lol They are so good! I can't wait to try this recipe. :) (I'm printing up everything and making menu's - er well, planning on making menus.)


Yum Ginger! Anything with the word "Brie" in it works for me! :) Morel mushrooms are difficult to find fresh around here. I'll have to google it.


Kathy: You must have been the one who recommended adding chopped nuts to the "date/banana/celery" breakfast I posted a while back. The nuts complete the dish! :) SO Nuts to you! ;)


Happy Eating! (hahahaha, not happy cleansing Muahahahahahaha. :D )

Love,
~Res

[Res]

Kathy drooled, "Trouble is, I could probably drink the whole thing at one sitting! :p" And the problem is....? ;)

[mtmouse]

Kathy: You must have been the one who recommended adding chopped nuts to the "date/banana/celery" breakfast I posted a while back. The nuts complete the dish! :) SO Nuts to you! ;)

No, 'twas not I, but I'll tell you: as soon as I saw it, I added nuts! I'm no dummy. No sirree! We pay absolutely no attention to any evidence to the contrary! :D :D :D :D

[Ginger]

Res - it calls for dried morels. Those may be easier to find. I have a girlfriend who goes out and picks them every spring. I'm hoping she'll get me some fresh ones. She goes out near Camp David in Pa, and won't give up her secret spot!!

[Res]

Kathy: Haha, well from now on I'm adding nuts to everything. lol ;)

Ginger: I used to live in a house where they grew wild. A gardner friend of mine used to pick them and not say why. lol He finally confessed and said he'd freeze them and eat them as dessert. How selfish can you get? Our friends must be part Hobbit. ;)

Love,
~Res

[Ginger]

Res - and you call him a FRIEND? :eek:

[peanutterb]

CHILI WITH TOMATOR SAUCE
by Frederic Patenaude

Tomato Sauce
2 cups tomatoes
11/2 Tbs. apple cider vinegar
1 Tbs. agave nectar, or 2 small dates
1/2 cup fresh basil
1/2 cup sundried tomatoes, soaked in advance
1 tsp. Italian herbs*
1/3 clove garlic (optional)

Instructions:
Make sure that you’ve soaked the dried tomatoes at least 45 to 60 minutes in
advance. If you have a Vita-Mix or other powerful blender, this step is optional. If you’re in a hurry, you can always soak them for 5 minutes in boiling water, and that does the job. (Just bring the water to boil — don’t keep it boiling). Blend all ingredients together until you’ve reached a thick, tomato sauce consistency. If the sauce is too thin, add more dried tomatoes. If it is too thick, add fresh tomatoes.


Chili (First, make the tomato sauce above)
1 cup of cauliflower
2 tbs. of onions, chopped
2 cups zucchinis, Julienned*
1 cup of diced red bell peppers
Tomato sauce (see above)
1 Tbs. chili powder (mild)
* Cut into thin matchstick-sized strips
Instructions:
Mix all ingredients into a bowl along with the tomato sauce. Use more or less chili powder to taste.

[Res]

Mm, that's what I need to pick up; sun dried tomatoes.

I love all the recipes. :)

[Res]

Ginger: Silly me. My lips still curl when I think about it. :mad: lol

[Res]

Basic Sauerkraut

2 lbs shredded green cabbage (about 2 quarts loosely packed)
2 TBSP salt
1 tsp caraway or cumin seed
2 cups clean, filtered water

1. Wash and drain cabbage. Be sure to slice thinly with a sharp knife, including core. Place in large bowl and mash or pound with a heavy cup, pestle or mallet until cabbage starts to release juice.

2 Sprinkle with seeds and mix. Pack tightly into 2 quart mason jars. stir salt into water and pour over cabbage, adding more water to bring level up within 3/4 from the top of jar. Cover with lid. Store at room temperature for at least 3 days, then place in refrigerator

Serves 32. Serving size: 2 quarts, 1/4 cup per serving.
Preparation time: 15 minutes

[Res]

Ok, recipes need to be posted here from now on because some of us (;)) can't keep up or, we're fed up trying to find them in various threads we've posted in! hahaha :D

Lasagna: 1 to 2 servings (Cornbleet, pae 114)

1/2 zucchini (yeah, right)
2 cups spinach leaves, tightly packed
1/2 cup Marinara sauce (recipe follows, page 65)
1/2 ripe avocado, mashed

Thinly slice the zucchini lengthwise into long, wide noodles using a mandoline or a sharp knife. Place the spinach in a food processor fitted with the S blade and pulse or process until finely chopped. Transfer to a medium bowl.

Coat the bottom of a small square container (I'm a rebel - mine was rectangular) with 2 tablespoons of the Marinara Sauce and arrange a third of the zucchini noodles in a layer over it. Top with 2 tablespoons of the Marnaria Sauce. Add a layer of half of the avocado. Top with half of the spinach and press with the rubber spatula. Repeat this layering process. A third of the zucchini and 2 tablespoons of the marnianra Sauce should remain. Layer the zucchini on top and cover with the Marinara.

Store in a sealed container in the fridge. Lasagna will keep for two days (yeah right).


Marinara Sauce: Yield 1 Cup, 4 servings (I use the entire thing with my zucchini)

1 ripe tomato seeded and chopped (about 1/4 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 TBLS olive oil
1 TBLS minced fresh basil, or 1 tsp dried
1 tsp oregano
1/2 tsp crushed garlic (1 clove) - I use 3 giant cloves
1/4 tsp plus 1/8 tsp salt (why do they do this? :rolleyes: )
Dash black pepper
Dash cayenne

Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Store in a sealed container in the refrigerator. Marinara Sauce will keep for three days.

This is so good. It actually tasted better the 2nd day (lol) and the zucchini softened up like a noodle. I'm having my 2nd batch tonight (made last night).

OK Kathy, I'm ordering Cohens book now. :p

Love to everyone!
~Res

[RIA]

Hi,

I have spent the last several days trying to find the recipes for the onion bread and rosemary crackers that every has been talking about. I can't find them anywhere :( Are the recipes listed anywhere here on the site, or are they in one of the cookbooks you have? Can anyone direct me? I haven't had any luck trying to do a search and it seems like I have scanned hundreds of pages with no luck.

On the brighter side, I have found sooo many other recipes that sound awesome!

thank-you:)

[mtmouse]

Ria,

They were both in the After The Cleanse thread.

http://www.therawfoodsite.com/forum/showpost.php?p=29476&postcount=831

http://www.therawfoodsite.com/forum/showpost.php?p=30468&postcount=959

BTW, I usually cut the rosemary by at least half in that recipe.

Have fun!

[Res]

Gawd yes, CUT the Rosemary! :eek: I found out the hard way - must have bypassed Kathy's (mtmouse) advice. :o

Here's one I found for a Flax Snack - from a UK buddy- I haven't made these yet. They consider this "breakfast".

Flax Seed Snack

1 cup ground flax seed
1/3 cup of maple syrup
1/4 cup of chopped walnuts

Mix ingredients. (They say to cook but we won't do this) Spread on baking sheet and cook at 300 degrees for 5 minutes, turn and cook for another 5. Cool, store in airtight container.

OK so, WE would dehydrate but I have no clue what temp or for how long so I'll just guesstimate here and let the GURU's correct my guess. ;)

Dehydrate at 110 for 4 hours? :D

[Res]

Peanut: The Chili recipe looks amazing. I just printed it and added it to my un-cook book stack. :) I'll bet the tomato sauce is better the next day. I found that the Marinara sauce for the lasagna was!

Keep em coming! :)

Love,
~Res

[katiebeth527]

Oh who- ho-ho-ho-ho!!!! WHooooo!! This all is sounding so ooo very yummy!! Delightfully yummy!!!!:p

I better stop reading this til it's closer to stop!!

I just thought I should take a peek to get ideas to prepare for healthier eating.

And to think that MEEEE-- this 280 lb. woman!!!-- who constantly WAS craving sweeeeets, sweeets, sweet-junk of all kinds... is craving...
wonderfully, nutritious vegetables!!!!!!!! Mmmm......

Therefore, I say this, so YOU TOO can be encouraged!~!!!:D :) :p

--Good, better, best!! Never let it rest, 'til your good is better, and your better, best!!!

[Res]

katiebeth: Thanks for popping in - now getouttahere! ;) Sorry but it's so much fun chasing you cleansers out of here. :D

Thank you for your encouragement and YOU KEEP GOING! You'll be eating with us before you know! :)

Love,
~Res

[RIA]

MC-1
DAY-9

MTMOUSE: Thank-you so much for helping with the recipes, I can't tell you how much time I spent looking!:D

I only have one day left and have so many ideas on recipes I want to try! Thank-you all for helping us all along and sharing so many great ideas! You all rock!!!

[mtmouse]

Flax Seed Snack

1 cup ground flax seed
1/3 cup of maple syrup
1/4 cup of chopped walnuts

OK so, WE would dehydrate but I have no clue what temp or for how long so I'll just guesstimate here and let the GURU's correct my guess. ;)

Dehydrate at 110 for 4 hours? :D

This guru dehydrates everything at 105 until done! No muss, no fuss, no guessing! Bwahahaha! :D :D :D :D

[mtmouse]

I also have to say: this one sounds like it would probably not last through the batter stage for me!

:p

[Res]

Grinning :D at what I just skimmed here due to time constraints. From Peter's Newsletter:

4. Raw Ice Cream
If you have a sweet tooth or love ice cream especially late at night or have kids that love ice cream, this is a fast and easy recipe. My 4 year old grandson loves to make it whether for breakfast, lunch or dinner or for a quick snack.

Ingredients: Nuts, bananas, frozen fruit

Place a handful of raw (not roasted) cashews or soaked then drained raw almonds in the fruit processor.
Blend until smooth (can leave slightly grainy for more texture in the ice cream
Add a bit of water (1-4 tablespoons) to make into a thick cream
Add chopped frozen fruit (see below for ideas)
Add a banana to make it thick, smooth and sweet (can be frozen or not)
Taste and adjust sweetness, frozenness, creaminess
by adding more of the above ingredients, dates, etc.
Serve right away.
If you want the ice cream firmer you can place it in a container in the freezer until it as thick as you like. If there is any left over, you can store in the freezer in a covered container. Allow time to thaw when you want to eat it again.Last but not least:

"1. "Let food be your medicine"
Hippocrates (460 BC—370 BC) is known as the Father of Modern Medicine because he was the first to apply scientific observation and raise medicine into a profession. In fact, his influence is still so great that today, doctors pledge themselves to his oath--the Hippocratic Oath--before they begin to practice medicine.

Two of his most basic principles were "Nature heals--the doctor is only her assistant" and "Let food be your medicine and medicine be your food."
With his "simple and sane belief in the healing power of nature, assisted by good food, fresh air, rest, recreation, sleep, change of climate, and physiotherapy, he the Golden Age of Greek medicine." (Food is Your Best Medicine, Henry Bieler, MD.)

Perhaps this explains why Americans suffer from such high rates of heart disease, diabetes and cancer. We are not getting the nutrients we need to stay healthy from our mass produced, prepared, preserved, artificially colored, flavored, and sweetened "food".

Such a deficient diet not only lacks proper nutrition for a long life, but pours toxins into the body as well. If these toxins are not then satisfactorily eliminated, health is further impaired.

Many, many people get a huge boost in health from doing the Master Cleanse because they have a backlog of toxins that need to be eliminated. However, merely eliminating toxins will not maintain vibrant good health over a long period. For that, we need a diet that is mainly fresh, raw vegetables and fruit...and that, in the opinion of the Father of Modern Medicine, is your best medicine."

The little Greek man who I buy my olive oil from tells me this EVERY TIME I BUY FROM HIM: [B]"Let food be your medicine". It's printed on the labels of his olive oil. :) He once told me that I looked like I had good genes and asked me to bring my Mother by (he's 84). LOL

Love,
~Res

[Res]

Interesting thing: I didn't understand something about dehydrating until yesterday when I watched the youtube with Alissa Cohen. She explained it very simply that *we* (raw) don't eat anything heated past 115 degrees. I had no IDEA! and then the light went on. :D

With that said, I think I hosed my Un-Rosemary crackers yesterday. On Sat I was showing my dehydrator to a friend. One of us played with the settings and I didn't check it when I started to dehydrate the crackers. About 1.5 hours later I took a peek and they seemed WAY too done. Low and behold the temp was set to 155. :eek: I'm going to eat them anyway - there's too much there to waste. Am I dead meat here? :confused:

[Res]

I also have to say: this one sounds like it would probably not last through the batter stage for me! hahahaha :)

Oh yeah: Okay 105 and you don't go any higher?

[Res]

I didn't use Rosemary in my rosemary crackers: actually I think I'm over the Rosemary since using the entire 1/4 of a cup. blech....

I use Oregano and the Italian spices it asked for and fresh basil and YUM!! They're so good! :D After I realized they were at 155, I turned it down to 105 and turned them over...they were still gushy underneath so I might be ok. Then I dehyrated at 105 for 10 hours and really they're the best and I'm happy. :)

[mtmouse]

I'm going to eat them anyway - there's too much there to waste. Am I dead meat here? :confused:

Oh, definitely! Where shall we send the flowers?

http://www.freesmileys.org/emo/sad004.gif (http://www.freesmileys.org)

[mtmouse]

hahahaha :)

Oh yeah: Okay 105 and you don't go any higher?


Okay, you gotta remember: I have a 30-year-old homemade dehydrator, not the fancy-shmancy ones all the rest of you have!

And so mine has a rheostat to turn the heat up or down (but not a thermostat) and a thermometer to tell me how hot it is, but it's not precise. And it doesn't have any fan; it relies on the upward movement of air for the drying.

I know (from Sim or TeePee, I think) that the Excalibur tells you to start drying at a higher heat and then turn it down, etc. That's too much trouble for me, because I have to keep checking and adjusting the temperature.

Also, Cohen and many others do push 105-115 for all dehydrating, simply never going for a higher heat. Since it's easier for me and since my stuff still dries very nicely and relatively quickly, I see no need to change my ways. So I'm not saying the other folks are wrong. I just prefer to hedge my bets here and also to stick with what's easiest for me.

[mtmouse]

I also have to say: this one sounds like it would probably not last through the batter stage for me!

Update: And indeed it did not, LOL!

I made up a batch, tasted it, added some raw cacao powder and cacao nibs, and am currently eating it mixed with pieces of banana as I type! The rest went into the fridge. Fugeddabout dehydrating, LOL!

[Res]

Update: And indeed it did not, LOL!

I made up a batch, tasted it, added some raw cacao powder and cacao nibs, and am currently eating it mixed with pieces of banana as I type! The rest went into the fridge. Fugeddabout dehydrating, LOL! http://www.freesmileys.org/emo/happy051.gif http://www.freesmileys.org/emo/happy035.gif So it's good then, huh? :D :D I laughed so hard when I read this. :D

[mtmouse]

No, Res, it wasn't any good.

I was just keeping for, you know ... spackle!

http://www.freesmileys.org/emo/chores032.gif (http://www.freesmileys.org)

[mtmouse]

Here's an interesting soup from Amsden ("Dixie Chicken Chicken-Less Noodle Soup", p. 39).

3-1/2 cups daikon juice (2 to 3 daikons)
1-1/4 cups pure water
2 Tbsp fresh lemon juice
1-1/2 tsp sea salt
1/8 cup diced celery
1/8 cup carrots, sliced thin into rounds
1/4 cup zucchini, peeled and spiralized
1/4 chanterelle mushrooms, sliced thin

Juice the daikon, then blend the first four ingredients in a high-speed blender. Stir in the veggies and top with the mushrooms. Serves 2-3.

Of course, I didn't follow it very carefully. I made just one serving, with a fat piece of daikon perhaps 5 inches long. Instead of juicing the daikon, I blended it up with the water, lemon juice, and salt until it was sufficiently smooth and runny to feel like soup. I poured it over the veggies (I never peel the zucchini before spiralizing because I love the dark green strands mixed in) and substituted sliced crimini mushrooms for the chanterelles.

And then at the last minute I added some leftover curry sauce I'd found in the fridge that needed to be eaten. Between that the daikon, the cold soup was quite hot! But very tasty. And pretty, too.

I had it with a rosemary cracker and mac nut cheese, and it was a quick and satisfying lunch.

[cleatus]

Anyone missing their steady intake of MS? Check out this site. It's not raw, but....http://www.massmaple.org/recipe.html.

[peanutterb]

Carrot Beet Salad

Ingredients
Carrots, chopped or shredded
beets, chopped or shredded
Orange juice
all spice
cinnamon

Directions
Mix cinnamon and allspice in orange juice then pour mixture over veggies and leave to marinate for at least 30 mins.

Variations
Add chopped walnuts, cabbage, cauliflower or celery

[peanutterb]

Cauliflower Tabouli
Ingredients
cauliflower
parsley
extra virgin olive oil
lemon juice
garlic
onion
pine nuts
raisins (soaked at least 2 hrs)
grape or cherry tomatoes (optional)

Directions
chop up the cauliflower in a food processor
remove from the food processor and put in a bowl
put the parsley, garlic and onion in the food processor
then mix with the cauliflower
toss in lemon juice and oil

garnish with chopped tomato

[Res]

I'm steering clear of anything "cauliflower" related. :( I'm certain it was one of the ingredients that lead to my demise.

Kathy you silly wabbit. Give me that FLAX SNACK!! :p

Peanut: thanks for the recipes - I've yet to try the "chili" recipe but it's on the menu for the weekend. :)

Love,
~Res

[mtmouse]

Peanut: thanks for the recipes - I've yet to try the "chili" recipe but it's on the menu for the weekend. :)

Ooh, I forgot about the chili! I gotta try that!

[Res]

Yup it's going to be a Chili Weekend. :D

I was bad and posted this in the 30 day thread so here it is:

Coconut Cream
from Vital Creations by Chad Sarno
1 c coconut meat
1/2 c coconut water
1/2 c cashews soaked in water for 10-12 hours
1/3 c dates pitted
1 t vanilla bean
1/2 t Celtic Sea Salt
In a high-speed blender, blend all ingredients until smooth.
This is great as a dip for fruit or frosting for raw cakes and pies.

[Res]

I'm reposting this from last year.

Raw Cereal

I used to make this all the time! If you like nuts you're gonna love this with Ice Cold Almond Milk: It's a chewers delight.

1c raw oat flakes
1c raw wheat flakes
1c raw rye flakes
1c raw almonds
1c raw walnuts
1c raw brazils
1c raw pumpkin seeds
1c raw sunflower seeds
1c chopped pitted dates
1c monukka raisins (I have NO idea so I use golden raisins)
1c shredded or flake coconut (not sugared)

Combine and refrigerate. It's great with almond milk or mixed with a good quality youghurt. mmmm

What made me think of it is tomorrow for breakfast I'm having oats/strawberries and chopped almonds. The above cereal is amazing AND if you decide to make it and eat it, only pour yourself about 1/4 of a cup. You're going to chew, chew, chew and by the time you're barely done chewing you're full. It's so satisfying. :)

I used to store it in the refrigerator (anyone else's fridge have NO room?). Lasts a long time and it's a quick snack if you feel the urge but don't want to make anything.

:D

[Ginger]

Res - I LOVE that cereal. I make it on a regular basis.

[greencat]

I like hummus, but I love this variation. The parsley flavour shines, and the bitterness of the tahini is replaced with a mellowness from the peanut butter. Since I've never tried a raw diet before, I have always used canned chick peas, which I drain and rinse and DO NOT use the canning liquid (yuck). Comes out great in my vitamix, since I don't have a food processor. I have never used any olive oil, just a little water if I want it more dip like. Often it is more stiff like a pate.

Turbo Hummus
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Pantry Raid II: Cool Beans
2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

[Res]

Greencat: Well now, that's interesting; peanut butter instead of tahini. :) I'd love some hummus right about now but not raw chickpeas, blech - I tried it and didn't like it at all. This recipe sounds like a winner though - thank you for posting it. :)

Ginger: I think I'm going to pick up ingredients this weekend. mmm, I'm hungry! :)

=)

[mtmouse]

Both Amsden and Cornbleet, I believe, have a hummus that doesn't use chickpeas. I haven't made any yet, though.

And really any nut butter can always be substituted for tahini. I haven't eaten sesame in years, and I always substitute almond butter. But one could easily do macadamia or pecan, I'd think.

[Res]

Nut butters..mmmmm. ;)

Not sure what happened to the Almond Butter I made in my Vitamix, but it's more like Almond meal. I'm not supposed to have to add oil to Almonds, or maybe I'm wrong. I think the guy at the fair added a wee bit of peanut oil when making peanut butter.

Yesterday I decided to make a fruit dressing to go with my fruit salad but couldn't find a recipe so I just threw into the vitamix frozen blueberries/strawberries and a few dates. Turned out great. :)

Next is the search for a good Eggplant dish that's raw.

Love to all,
~Res

[mtmouse]

I make my almond butter in the food processor, and I always have to add some oil. I usually use walnut oil.

And raw eggplant pizza is very nice! (Don't cut the eggplant too thick.)

[Res]

Yeah not sure what my cravings are up to but I had the best cooked eggplant months ago. It was baked only (I think) in olive oil and when I bit into it it melted in my mouth but had so much substance. :) So that's what I've been thinking about.

I had the chili and didn't really care for it. I think a lot of this is just getting used to eating things with the same name but with a different expectation.

Cohen's chili looks pretty interesting and she uses cumin and I like that. By the way I mixed the Chili powder with the tomato sauce which gave the sauce a very nice dark color. It was just missing something. But at least I tried it.

I'm elated that I have Cohen's book, but it's overwhelming and I think I'm going to start from the beginning.

So there's that!! :)

[Res]

The Cranberry Scones are amazing. Taking lessons from Kathy, ;) I opted to customize the recipe and upped the amount of cranberries and the Agave because I wanted a sweeter scone. I also added nutmeg and cinnamon and last night the house smelled fantastic. This morning I had about 5 scones (they're tablespoon sized :p ) and I'm in love. :D So there Mr. Mango!

[greencat]

Guacamole: I have always enjoyed a wee drop or two of sesame oil in my guacamole. It adds a certain indescribable quality that is so yummy.

[Ginger]

Tropical Fruit Salsa


http://cdn.weightwatchers.com/images/1033/dynamic/foodandrecipes/2005/05/tropicalfruitsalsa_lg.jpg



POINTS® Value: 1
Servings: 8
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy





Ingredients

3 Tbsp red onion(s), minced
2 cup pineapple, diced
1 1/2 medium mango(es), or 1 large, diced (about 1 1/2 cups)
2 1/2 Tbsp fresh lime juice
1 1/2 small jalapeno pepper(s), or 1 large, seeded and minced (do not touch seeds with bare hands)
1/4 tsp sea salt
3 Tbsp cilantro, or parsley, fresh, choppedInstructions

Soak onion in ice water in a small bowl for 15 minutes; drain. (Note: Soaking the onion in ice water removes its "bite" and helps to tone down the raw onion flavor in the salsa.)
Combine onion with remaining ingredients (except cilantro or parsley) in a medium bowl; cover and refrigerate until ready to serve. Stir in cilantro or parsley just before serving. Can be refrigerated for up to 4 days. Yields about 1/2 cup per serving.I found this on the weight watchers site. Our Lover, Mr. Mango is prominently featured!:D



http://cdn.weightwatchers.com/images/1033/callout.gif

[Res]

This sounds amazing! :) So Mr. Mango is moonlighting is he? ;)

[Res]

From Peter's Newsletter for May: If you haven't already subscribed, you can do so on our Home Page. Just scroll down a little towards the bottom.

5. Olive Tapenade
This tapenade is great to use as a spread for lettuce leaf wraps, a dip for fresh veggies, or even a topping for dehydrated crackers!
Ingredients:

1 cup good Greek Kalamata olives
1 cup good green olives
1/2 cup fennel bulb
2 Tbsp. fresh thyme
1 garlic clove
Finely chop all the above items.
Add to that a 1/4 cup olive oil and freshly ground black pepper to tasteYum, time to buy olives - oh wait...shoot they're not raw are they? :o

Kathy, we're into week 4 right? ;)

[mtmouse]

Kathy, we're into week 4 right? ;)

You bet we are! Almost halfway through week 4, in fact! :D

[HealthyBiz]

Yum, time to buy olives - oh wait...shoot they're not raw are they? :o

Well, I'm no expert, but I'm taking the lead from Matt Amsden. He labels his meals "RAW" and the box with the pizza in it was labeled "RAW" and had olives in it. So, is there something that tells you they're not raw? Before my experience with Matt's box, I had assumed, like you, that olives weren't raw since they're processed, but since Matt labels them RAW, I assume they are. I guess since they're not cooked, they still have their enzymes intact(?) I didn't have a chance to ask him. ;) But I did go out and buy some olives, so I hope they're raw. Any other thoughts? :confused:

I hope I'm giving you good news, but I'm prepared if you have bad news for me!

[mtmouse]

My guess on this is that they're kind of like sauerkraut.

IOW, when fresh they're definitely raw. But to be put into a sealed jar, I'm pretty sure they'd have to be heated.

Cohen lists olives in her "can have" section. But one sentence later she says "don't eat anything that comes in a can or a jar--it's not raw." So maybe they're okay at the salad bar but not at the store? (I.e., someone else dumps them out of the jar?) :D :D :D :D I don't have time at the moment, but on her forum maybe the question has been asked and answered.

Sometimes you just have to decide where to draw the line. I wonder if there are any fresh olives anywhere outside Greece or Italy. It helps that I hate olives, LOL!

[peanutterb]

Res not all olives are raw. you really have to ask and check. i've done research on it bc i've been craving olives. you can order raw olives from online though.

TeePee I don't have a dehydrator much less a kitchen to make anything in. I'm couch hopping right now.

gotta run. no battery power and gotta get to work.
and I literally mean run - no need to have a gym membership in ny. i swear my leg muscles are aching from all the walking i do :o

[Res]

Hi Buddies: Thanks for the olive update. :)

I was rifling through all my old recipes looking for a Marinated Vegetable Salad recipe and I found it - but not only "it", lots of others and I'm really excited. :) I'm going to try to post at least one a day.

So here goes:

Marinated Vegetable Salad

1 head cauliflower (cut into small flowerettes)
1 bunch broccoli (cut into small flowerettes)
1 8 oz can black olives
2 - 4oz cans mushrooms (not raw you can omit)
1 10 oz pkg frozen peas
1 sm bunch green onions
Radishes, sliced

Marinade:

1/2 tsp basil
3/4 cup olive oil (and I cut this down from 1.5 cups. Just drizzle until it seems right to you)
2/3 cup red wine vinegar (I'm using fresh lemon juice but again, not 2/3 cup - just pour)
1 tsp black pepper
1-2 tsp honey
1 tsp garlic powder
2 tsp sea salt
1 tsp dry mustard

Mix Marinade and pour over cauliflower and broccoli the night before. Toss in the remaining ingredients 4 hours before serving.


The next one is called;

The Easiest Veggie Spread you ever made :)

2 celery stalks
3 large carrots
2 cloves garlic, peeled
2 TBLS minced onion
2 TBLS parsley
1 TBLS dill
2 TBLS tahini
1/3 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper

In a food processor, combine all of the ingredietns. Mix until a creamy consistency is achieved. That's it.

I'm going to do this right now....brb.. ;)

[mtmouse]

Yum! I think I might do that right now too! I was just feeling kind of blah about dinner possibilities.

As to omitting those canned mushrooms, there's no reason at all why one couldn't substitute fresh ones! Either sliced or quartered or diced, depending on the original size.

[Res]

Well, I can vouch for the marinated veggies because I've made it dozens of times. It gets better as is sits - they taste more "cooked" kind of.

I did make the dip and it's "Interesting". I didn't have parsley. I'm eating it with my non Rosemary crackers. I think I would only use 1/4 cup of lemon juice next time. It's "perky" and has a lot of flavor. I think I like it more as I keep eating it. The possibilities are endless. I can see marinating a bunch of raw veggies in this.

As I was making this I was eyeing a red bell pepper on my counter and thought about throwing one in next time. The recipe could be a basic launching point! Mmm, think about dropping in a whole avocado while omitting the dill. Or instead of using carrots using zucchini. Lots to think about. :)

[mtmouse]

I did make the dip and it's "Interesting". I didn't have parsley. I'm eating it with my non Rosemary crackers. I think I would only use 1/4 cup of lemon juice next time. It's "perky" and has a lot of flavor. I think I like it more as I keep eating it. The possibilities are endless. I can see marinating a bunch of raw veggies in this.


NOW you tell me! :eek: I just made it too. It looks suspiciously like toona, but it doesn't taste anything like toona! Mine is definitely quite hot (I put in a lot of cayenne) and sour (like you, maybe a 1/4 cup of LJ would be better?), but tasty! I'm going to have it on pizza crust crackers. Or it would be good dumped on a salad, too.

[Res]

Yeah I was thinking about dumping it on salad or filling tomatoes or avocado's with it.

Hey I was making it while you were! :p Yeah, less Lemon.

Here's another one:

Delicious Recipe to remove heavy metals.

Heavy metal poisoning is rampant. It's a major cause of hormonal imbalances, cancer, thyroid problems, neurological disturbances, learning problems, depression, food allergies, parasites etc. This is a great recipe that is not only easy to make but also really yummy! It is truly a healing food. One friend suffering from high blood pressure due to mercury poisoning had her blood pressure return to normal after eating two teaspoons of this pesto daily for only a week. So whether you need to detoxify heavy metals from your body or just wish to use it as a preventative measure, 2 teaspoons a day is all you need to take.

Coriander Chelation Pesto:

4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh coriander (cilantro, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin c)
2 tsp dulse powder
Sea salt to taste

Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt to taste and blend again. Store in a dark glass if possible. It freezes well, so purchase coriander in season and fill enough jars to last through the year.

Coriander has proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of other ingredients this recipe is a powerful tissue cleaner. Two teaspoons of this pest daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes and pasta.

-author unknown.

[Res]

Spicy Oriental Slaw

3 cups grated rutabega (or any root vegetable)
3 cups grated carrot
3 green onions, chopped

Dressing:
2 Tbsp lemon juice
2 Tbsp rice vinegar
2 tsp soy sauce (or Braggs aminos)
1/4 tsp chili garlic sauce (optional)
0-2 Tbsp, honey, maply, agave (optional)
1 tsp sesame oil
salt and pepper

In a large bowl, toss together rutabega, carrot and green onion. In a separate bowl, wisk together dressing ingredients. Pour dressing over vegetables and toss until evently coated. Season with salt and pepper.

(Yummy coleslaw alternative)



UNFIRED Prune Almond bread

1 1/2 cups whole wheat flour
1 1/2 cups whole rye flour
1/2 oz chopped almonds
1 oz finely chopped prunes

Mix the two flours together add almonds and prunes and add enough water to roll out on a floured board. Cut into squares or use a cookie cutter. Place in the hot sun or use a dehydrator.

*Not sure if the last one sounds all that good to me but I thought I'd post it anyway.

Love,
~Res :)

[Res]

Raw Cuisine Basics: ABCs of Healthy Vegan Summer Fun with Young Thai Coconut Raw Nut Milk!
Contributed by Organic Nectars

To do these recipes properly we recommend using the following equipment:

high-speed blender (such as Vita-mix)
fine mesh strainer or stock chinois
flexible spatulas
quart fridge containers with lids
nutmilk bags or jelly straining bags

RECIPE #1 (Make this first; other two recipes require this)
Basic Young Thai Coconut Almond Milk

All ingredients raw and organic or reasonably wildcrafted

1 cup almonds, soaked in pure water overnight, rinsed and drained.
2-3 cups young Thai coconut water, filtered through chinois
3 cups pure water
1 ounce raw agave nectar (optional)
pinch Himalayan crystal salt or Celtic sea salt (optional)
drop flaxseed oil (optional)
drop pure vanilla extract

1) Open young Thai coconut. Pass coconut water through strainer and reserve. You should obtain about 2-3 cups of coconut water. Halve coconut. Scoop out soft flesh with spoon. IMPORTANT: Take the time to remove any brown specks or shell pieces from coconut flesh, be diligent about this. Reserve flesh in separate container for recipes below. Keep chilled.
2) Put first three ingredients in hi-speed blender (up to 6-cup line on container). Process on high till nuts are finely ground. Strain through nutmilk bag into quart container. Whisk in optional ingredients if desired. Serve in glass with ice. Serves 5-6.
3) For chocolate milk add 1 tbsp raw cacao powder and 1 tbsp raw agave to 8 oz of the basic recipe and reblend...yes, the possibilities are endless!!!

Recipe #2
Basic Raw Milkshake
2 cups Basic Young Thai Coconut Almond Milk (above)

3/4 cup reserved coconut meat
3 tbsp raw agave nectar
1 tsp pure vanilla extract
pinch Himalayan crystal salt or Celtic sea salt
1/2 tsp soy lecithin powder (optional)

Blend till smooth, strain through chinois into container, serve in chilled soda-fountain shake glass, for world's best chocolate shake add 2 tbsp raw cacao powder and agave to the above, you know the routine...!!! Serves 2.


Recipe #3
Basic Raw Vanilla Bean Mousse (freeze it in your ice cream machine for raw soft-serve ice cream!!!)

1 1/4 cups Basic Raw Milkshake (above)
2 cups coconut meat (up to 5 or 6 coconuts)
2/3 to 3/4 cup raw cashews soaked two hours in pure water then rinsed and drained
1 cup raw agave nectar
pinch Himalayan crystal salt or celtic sea salt
1 tbsp vanilla extract plus seed paste scraped from 1 vanilla bean pod
1 tsp non-GMO soy lecithin powder(optional)
3 tbsp raw organic antioxidant fat or oil (hempseed, flaxseed, descented coconut oil)

Blend all except vanilla bean paste completely smooth in high-speed blender, if too thick add pure water, stop and scrape down sides of blender with spatula as you proceed. Strain through chinois into container. Whisk in vanilla bean paste with balloon whisk. Chill till thick, serve in chilled parfait glasses. Add 1/4 cup to 1/2 cup raw cacao powder and an equal amount of our raw agave nectar for raw chocolate mousse!!! Serves 4-6.

Yes, this recipe will make a great ice cream base. Use it fresh as a soft serve or reblend, strain, and refreeze for optimum texture.



Organic Trade Association (http://www.theorganicreport.com/pages/682_raw_cuisine_basics.cfm)

(http://www.theorganicreport.com/pages/682_raw_cuisine_basics.cfm)

[Res]

Cilantro Slaw
Contributed by J&J Distributing


Ingredients:
6 cups cabbage - green or red, shredded
1 cup firmly packed cilantro leaves, minced
1/4 cup fresh lemon juice
1 tablespoon each water and honey
1/2 teaspoon cumin seeds
sea salt and cayenne pepper to taste

Directions:
In a large, non-reactive bowl, mix all ingredients together and serve chilled.

[Res]

Sun-Power Dressing
Contributed by Steve Meyerowitz of Sproutman Publications

Ingredients:

1 1/2 Cup Water
1 Cup Sunflower Seeds
3 Tbs. Tamari
1/2 Cup Fresh Lemon Juice
1 Medium Onion, quartered
1 Clove Garlic, pressed
1/4 Cup Olive Oil
1/2 Cup Grapefruit Juice, fresh
2 Tbs. Kelp Flakes
Pinch Cayenne Pepper

Combine the water, seeds, tamari and lemon juice in a blender and blend until creamy. Slowly add the remaining ingredients until all is blended.
This is a creamy, refreshing dressing that really perks up a salad and adds lots of nutrition. Sunflower seeds are a rich source of protein, essential fatty acids and minerals such a potassium, phosphorus and zinc as well as vitamin B-1.

The olive oil and fresh grapefruit juice can be considered optional. Olive oil adds a smoothness and creaminess to the recipe. The grapefruit sweetens the dressing without the use of honey and it combines perfectly with lemon. More or less lemon may be used according to taste. A very healthful and versatile dressing. Enjoy.

[Res]

Arugula Salad
Contributed by Earthbound Farm
Many people are unfamiliar with arugula's piquant charms and fear that it is one of those bitter greens. Although it does have a pronounced peppery taste when eaten unadorned, mixed in a salad with other ingredients and dressing, it is surprisingly tamed, yet distinctive. So if you're looking for something new to jazz up your salad repertoire, try this elegant presentation.

Prep Time: 20 minutes
Serves: 4
Ingredients:
1 bag Earthbound Farm Baby Arugula Salad
1/2 tsp Dijon mustard
1/8 cup Champagne or white wine vinegar
1/2 tsp Sugar
1/4 cup Walnut oil
1/4 cup Canola oil
2 Tbl Extra virgin olive oil
Salt and pepper to taste
1 Ripe Pear-peeled and sliced
1/4 cup Toasted walnut halves or pieces (RAW)
1/2 Stilton or Gorgonzola cheese- crumbled (or not)

Step1
Place the arugula in a large bowl and refrigerate.

Step 2
Combine the mustard, vinegar, sugar and oils in a jar and shake vigorously to mix. Taste and add salt and pepper as required.

Step 3
When ready to serve the salad, shake the dressing thoroughly to combine as it will separate as it sits. Add about 1/3 cup of dressing to the arugula and toss well. Add more dressing if required.

Divide the greens between 4 plates and arrange the pear slices, nuts and cheese attractively atop the arugula.

Serve immediately.

[Res]

**This says to heat the soups but why not just put it all in the Vitamix/Blender/Food processor and blend till smooth and eat? :)

Spicy Carrot Peanut Soup
Contributed by Fairfield Farm Kitchens, Inc.

1 tablespoon vegetable oil
1 large onion, thinly sliced (about 2 cups)
2 pounds carrots, peeled and thinly sliced (about 6 cups)
1 celery stalk, thinly sliced
1 teaspoon salt
1 teaspoon Chinese chili paste (or use a fresh stemmed and chopped chili and 2 minced garlic cloves)
6 cups water
2 tablespoons peanut butter (see note below)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
a few fresh lime wedges

In a soup pot on medium heat, (or not) warm the oil and add the onions, carrots, celery, salt and chili paste. Saute on high heat for 5 minutes (or not), stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes.

Stir in the peanut butter, soy sauce and lime juice. In a blender, puree the soup in batches. Reheat if necessary.

Serve with lime wedges.

If you wish, replace the peanut butter with freshly ground peanuts. Grind 1/2 cup unsalted roasted peanuts in a blender or food processor and add to the soup just before pureeing it.

Variation: Try serving the soup cold.

[Res]

*Same with this...just blend it.

Pumpkin Soup
Contributed by Stonyfield Farm, Inc.

Ingredients:
2 lbs. pumpkin, seeded and chopped
1 medium onion, chopped
1/2 teaspoon turmeric
1 teaspoon agave
1 pinch nutmeg, freshly grated
1 pint sesame seed milk
2 tsp arrowroot
1 1/2 cups plain yogurt, plus extra to garnish (find a RAW recipe, maybe something macadamia nut oriented?)
Dehydrated pumpkin seeds, to garnish

Directions:
Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan. *Bring to a boil, cover and simmer for 15-20 minutes. Blend the cornstarch with a little yogurt. Add to the soup with the remaining yogurt. Bring to a simmer, although do not boil. To serve, garnish with toasted pumpkin seeds and a swirl of yogurt.

Yields: 6 Servings

[HealthyBiz]

Mmmm.., Res Those all sound great! This is a dangerous thread while on the cleanse. But I have something to post for eggplant lovers. This sounds so good, but I'm a few weeks away from being able to fix/eat something like this. So, if anyone wants to try it out and let us know, I'd be happy to try this vicariously through you!

Raw Eggplant Tacos
The Raw Food Primer, p 51, by Chef Suzanne Alex Ferrara
serves 4
1 eggplant
sea salt
------------------
1 c soaked walnuts
1/2 c chopped celery
1/4 c minced white onion
1/2 c chopped zucchini
1/4 c H2O
2 cloves garlic
3 T shoyu
1 tsp chili pwd
1/2 tsp ground cumin
1/2 tsp minced fresh oregano

Peel eggplant. Slice into very thin rounds. Dehydrate 105 degrees or in a hot sunny window to soften. Just a few minutes to < an hour. Blend other ingredients in food processor until creamy. Stuff filling into eggplant slices and fold each one in half to make tacos. Dehydrate 2-12 hours, as desired.

[Res]

HealthyBiz: This is great! We've been looking for Raw Eggplant recipes! :D

Love,
~Res

[mtmouse]

Yes! The eggplant recipe sounds great!

Now, when I do it, I'll probably go the lazy way and make "sandwiches" with two rounds instead of trying to fold over a taco shape. Haven't been too successful with that in the past, LOL. And it'll just be like eating two at a time. :D

[HealthyBiz]

:D I knew there was a market for this recipe, so I didn't wait to post until I had tried it. But I hadn't thought about the sandwich idea. Good thinking and less mess! And, more importantly ... more EGGPLANT!:p

I love eggplant. Someone once told me that I wasn't supposed to be eating it. It's not on the list of beneficial foods for my blood type. So I stopped reading the Eat right for your type books. I love eggplant! My body loves eggplant. It has to be good for me. Right! No question. ;)

[Res]

Ok, I'm stealing this but giving credit where credit is due:

How To Make Raw Fajitas
CORN TORTILLA
2 cups Yellow Pepper (I just blended 2 big yellow peppers)
5 Cups Frozen Corn (THAWED)
2 Medium Zuccini
2 Tsp Nutritional Yeast
1 Tbsp Onion Powder
1 Avocado
3 Tbsp Psyllium
1 Tbsp Lemon Juice
1/2 Tsp Sea Salt

Blend everything but the Avocado, then cream the avocado in last.
Quickly, so the psyllium doesn't thicken too much (I did not rush and had no problem), pour 1/2 to 2/3 cup circles on Dehydrator Sheet, 4 per tray. I spaced them out, then kind of "shook" the tray to spread them. I used a spoon/knife to do the rest.....

Dehydrate them like 4 hours ONLY, then flip. They will appear to be too soft and even so thin they are cracking in places. But peel the teflex off gently and then, like with the enchiladas, then use a knife to "spackle" them back together. Dehydrate like 2.5 more hours or so and they are GOOD TO GO. These buggers are STRONG. Carmella gets a kiss when I ever meet her for sharing this gem of an idea. Muah!

FILLING:
Marinade Portabella strips, red onion strips, and bell pepper strips in a lot of olive oil (I saved the bag), some Braggs (if you use it), a bit of sea salt (more if you use no Braggs) and like 3 Tbsp Taco Seasoning and a TON of Cumin. I didn't use enough, then added like another 1/2 cup (Note: I used 1 1b ginormous red onion, 3 sizeable portabellas, and 1 giant pepper. It made enough for like 10 FAT, FILLING Fajitas. I probably used 1.5 cups olive oil, then squeezed out the filling later (they shrink in the oil). MARINADE TO YOUR LIKING, BUT DEFINITELY GO HEAVY ON THE CUMIN AS THAT IS YOUR FAJITA TASTE. :-)

SOUR CREAM
- see other post as far as my adventures in sour creaming goes -
The SHORT story is:
Cream some cashews with water until sour cream consistency (a thin paste). Whip them good. Then, leave out overnight (I blared my heat as otherwise my apt is like a warmer fridge, meaning it's chilly but bearable). 2 nights would have made it perfect. After 1 night, I basically added the juice of 1 lemon and it was PERFECT.

Sour Cream #1
1 cup Coc. Meat
3 Tbsp Lemon Juice
2 Tbsp ACV
1 tbsp White Miso
1 Cup Filtered Water (too much, btw)
1/2 cup soaked cashews
1 t. sea salt.

OK, this one tasted the least like sour cream. I could taste the coconut. I wanted it to work b/c I bought a $4 tub of friggin miso for it, but whatever, I like the miso (that is raw? Yippy! I can think of a TON of uses for it!) Anyhoo, my cooked but raw veg friendly buddy liked it a lot, but said it was the least like sour cream. She said it reminded her of the pears and cottage cheese she would eat as a child. Um, yeah. Not a big help, I realize. Not bad, just not sour cream to me at all. Could taste the ACV too. I generally like it, but it didn't taste like 'sour' as much as ACV cream to me. :-I

Sour Cream #2
1 cup soaked cashews
1/4 cup lemon juice
About 1/2 cup water (go easy at first, add as needed)
2 Tbsp Onion Powder
1 tsp super salt

This one was good and quick and easy. But it DOES taste like sour cream and chive sour cream - a strong onion powder taste. I might try it without that first, then add that in. Doable, but still not the best.


Sour Cream #3
This is the one that tastes just like the legendary one at Karyn's. PERFECT sour cream. And the EASIEST.

Blend cashews with water until a fine creamy "whipped" consistency, then leave out. Of course, it requires warmth. I blared my heat in my front room & kitchen all night long with high hopes, folks, and it paid off: this tastes just like sour cream EXCEPT I needed to do it like 2 nights, and didn't have another night, so I took the 1/2 fermented sour cream and added a bit of fresh lemon juice and THAT DID IT. SO easy and so amazingly good. And fermented is always healthier. This way is VERY "Wigmore", so I love that. And fermented foods are the best - My whole upcoming newsletter is about them. :-)

Rawfoodtalk (http://www.rawfoodtalk.com/showthread.php?t=25363)

[Ginger]

I just made the chili today. Absolutely yummy.. I also made Alissa's Mock Salmon. Here's the recipe:
http://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gifhttp://www.alissacohen.com/images/subnav/raw/raw_subnav_r3_c1.gifhttp://www.alissacohen.com/images/subnav/raw/spacer.gif
Mock Salmon Pate
A delicious pink pate with a hint of salmon flavor! I eat this all the time on top of a large salad with a vinaigrette dressing. It’s such an easy pate to prepare and oh so delicious!
2 cups walnuts
2 stalks celery
1 large red bell pepper
1 large scallion
½ -1 teaspoon sea salt
Combine all ingredients in a food processor and blend until smooth.

Serving suggestions: This can be served on a plate as is, over a salad, rolled up in a green leaf, or spread on crackers.

[HealthyBiz]

Lots of Raw Food videos posted on this site, including one showing how to make this nori rolls. This is just one of the recipes. There's even a recipe for Donut Holes for those of you with a sweet tooth!
http://www.aniphyo.com/

Ginger Almond Nori Rolls
from Ani's Raw Food Kitchen

Ginger Almond Pate
1 Tablespoon ginger
1 clove garlic
1/2 teaspoon sea salt
1 cup almonds, dry
1 lemon’s juice
1/4 cup filtered water

Nori Rolls
2 sheets nori
1 batch Ginger Almond Pate
2 cups spinach
1/2 carrot, cut lengthwise
1 cup mung bean sprouts

[Res]

Mmm, yum. I actually bought the raw nori at Whole Foods and made a messy nori roll with a garlic/ginger sauce. I like the idea of adding a bunch of spinach. It probably helps hold everything in place. This is a good one HealthyBiz. I'll probably make it on the weekend. :)

Love,
~Res

[mtmouse]

Me too! I looked at her videos and they were quite inspiring! And I love nori rolls.

I might even try this tomorrow. I don't have any sprouts, but I'll probably throw in shredded cabbage or beets or something like that.

[HealthyBiz]

This one is for mtmouse!
Raw Vanilla Ice Cream
in Raw Food, Real World - my new favorite Raw book

1 1/2 cups young coconut meat
1 1/2 cups coconut water (or whatever you get out of the coconut)
1/4 c Agave
3 pkts Stevia (I'd substitute dates)
1/2 tsp lemon juice
3 T coconut butter
1 tsp vanilla extract

Blend in food processor, freeze. Then process in ice cream maker according to directions.

It would be easy to modify flavors. Ani Phyo and others have I.C. flavor suggestions.

[mtmouse]

Oh, HealthyBiz,

You're sweet!

I'm so glad you said this would be useful to all, so I don't seem like a party pooper, because I don't eat coconut! It sure sounds delicious, though, and I'd love to hear how it turns out when someone makes it.

That's why I was so interested in nut ice cream. So keep those recipes coming! :D (Of course, for all I know, they're in the books I already have! :eek: I'll have time to look soon. But I'd love to know if someone has made a raw nut i.c.!)

[Res]

HOLY HOLY CRAP! :eek: I can see it now!! With the young coconut meat/juice this is going to be KILLER! I'll bet I can grind up some raw cacao and throw that in!! Thank you Healthybiz! :D


Kathy:Is it that you don't like the taste of coconut or you have allergies?
Here's what's weird - the young coconuts don't taste like coconut and neither does their water. The texture is like pudding and one of those things kids throw against the wall and then pull off and it stretches. (haha, not very appetizing sounding huh? ;)). It's SO different and if it's not allergies, you should try one once! :)

Love,
~Res

[mtmouse]

Res,

It's a blood type thing. So it's simply my choice, based on my wanting to avoid what I believe are the long-term negative physical effects of eating it (for me).

I actually adore the taste and texture and all else coconut. And on occasion I do eat it. I just keep it to a real minimum. But all this talk of young coconuts with puddingy texture is bringing me close to the edge, LOL!

[cristaj1025]

Im confused...i see recipes for mozzerella, but I thought dairy was bad for you???I would be psyched if this was an exception, bc I love fresh mozzerela.

[desnatural]

Yah me too. I wish I had time to read through the 50 pages in this thread but I really don't. What's with the cheese(mozz) I know there are recipes for raw cheese (I now spell this chz ;) but that's not raw. Hmmm? I am a newbie here and am really overwhelmed with the information out there (the amount of it). I've been a vegetarian, a lacto-ovo veg for 15+ yrs and have done the cleanse 5 times. I just finished with my 5th one and now my family is going raw/vegan. I pretty excited but more overwhelmed right now. This board is helpful but there is a lot here too. AH! What to do?! I think there is a link with a menu planner? Help a newbie out. :D

[Res]

The recipe box is chalked full of all kinds of recipes. :) Hence the cheese info. Some think cheese is bad some don't. So the recipe box includes a bit of everything. It's up to you to decide what's "right" for you.

Have fun!

If you take a peek in the 30 Day RAW challenge thread, you won't find any cooked foods or real cheese, just raw foods and cheez made from nuts. :)

Love,
~Res

[mtmouse]

You don't have to do it all at once, either. None of us did! We just shared where we were at the time and learned from each other. And we're still doing that!

If you can't go through the whole thread at one time, take it in small "bites". When I went through it, I highlighted and copied the recipes I was interested in. Then I pasted them to my word processing program and printed them and have them in a folder in the kitchen.

So what if you make your change gradual instead of abrupt, and allow yourself to slowly exchange raw food for your previously cooked food? A few more days or weeks of a few foods isn't going to kill you any faster than it's doing now. ;)

Also, by making the change more gradual, you can ease out of your desire for former foods more easily. At least, that's how it worked for me.

So be kind to yourself and know you're going in the right direction, but a few side trips along the way isn't all that bad! :)

[Res]

Agreed!: We're still learning. :)

*hugs Kathy :)

[mtmouse]

And on that note, I'll report in that the red pepper dragon chips are a keeper!

Next time I'll make them with a lot more salt, though. Why else eat a chip anyway? :p :p :p

One interesting note: the part that got made right (with flax meal) did turn out crispy, like a chip. But the part that got made with whole flax (and not much of the pepper mix) actually dried faster AND were even crunchier. I almost can't decide between the two, but maybe by the time the batch is done (~2 hours or so, LOL) I've have a stronger opinion.

And for my next trick: I'm going to experiment to see if I can come up with a lime and chili cracker! (My favorite Dorito in the old days, sniff!) :D