LemonHead Recipe Box

[TeePee]

Oh, mtmouse, please come up with a good lime chip!!!!

[Res]

I KNEW I did something wrong! :mad: The Dragon Chips recipe sounds so good. And Yes, I too would add more salt - it was really missing.

I agree with TeePee about the Lime Cracker, Chef Kathy. ;)

[mtmouse]

Hey, Sim's our up-and-coming raw chef, isn't she? Maybe she could do her dissertation on lime/chili chips. But of course, I'm the one that likes to eat so much! :D :D :D Who will get there first?

[mtmouse]

I KNEW I did something wrong! :mad: The Dragon Chips recipe sounds so good. And Yes, I too would add more salt - it was really missing.

With the dragon chips I also put in close to twice the called-for cayenne. Even so, they don't taste very hot to me until I've had 10 or 12, LOL. The heat kind of sneaks up on you.

[2blessed2Bstressed]

Hi everyone!
I've really enjoyed looking through all the recipes (actually, I'm not all the way through yet) and copying down the ones that appealed to me :) I am not currently raw foodist, vegetarian or anything. Just generally try to eat healthy. I am on day 3 of my first ever cleanse and so far so good!

Some questions for y'all----What brand of dehydrator do you recommend? Is it essential to have? Also, what about food processor versus juicer?

I have none of the above and am wondering what would be the most useful.
I do have a great blender/smoothie maker.

Thanks in advance!

[Res]

Hi Laura,

I have an excalibur 9 tray with the timer. I'm glad I made that choice.

Food processor obviously can mix up everything for you while the juicer, well juices. If you're going to go all raw you might want to invest. Currently the theory is, a juicer separates the pulp from the juice while a Vitamix mixes it all together so you're actually getting a better benefit from owing a Vitamix. The down-side is they're expensive. Sim just got a good deal on hers directly from the Vitamix site. Do a search on "vitamix" to find the thread and her post about it.

Gang, I ate something cooked last night for the 2nd time since Memorial day. I had sauteed, shrimp, scallops and calamari. It was "ok" and I made a sauce out of coconut milk, water, garlic & ginger oh, and Green curry. My Take Home Chef guy said 2 tablespoons and I'm convinced he must have been "hitting the bottle" while thinking up that measurement because it was WAY too hot and kind of ruined the soup. So that wasn't a real happy experience.

Onion bread is done. I whirred up the onions in the food processor and like the looks of this batch much better. I used 1/3 cup shoyu (part water) and stuck with the 1/2 cup olive oil.

I'm going to try to dig into my recipe books more though because I've still barely scratched the surface and usually make what all of you are making ;).

Love to all,
~Res

[2blessed2Bstressed]

Thanks Res!
I was looking at the Excalibur online yesterday and thought it looked like a good one.
Every time I see a VitaMix demo, I WANT ONE BAD!!!! They are SO cool, but so expensive--I'll check out Sim's post though, and the website.

Can you or anyone give me tips on what all foods you do/prepare w/ the dehydrator?

Thanks in advance!

(I'm at the end of day 4 and ssssttttrrrruuuuuuugggglllliiiinnnnggggg--I want food BAD!--this is a good sign right?!:p I must be in detox city!)

[mtmouse]

Hi Laura,

Hour for hour (!) I'm sure I use my dehydrator more than any other appliance.

Mine is a homemade one, not fancy. It has one strongly braced hardware-cloth tray on which I can set heavy things (like a bowl with dough to rise for baking DH's bread, or my heavy porcelain dinner plates warming up my raw meals like spiralized zucchini with marinara sauce or pad thai sauce).

I also have seven 2x2' trays with fiberglass screen in them for regular drying.

In the past I've made dried fruit, jerky (dried meat), dried veggies, and dried rice casseroles and pea soup for taking backpacking for "instant" meals.

But now I mostly do raw:

pizza crusts (and the pizzas themselves)
bagels
scones
nut burgers
crackers
chips (zucchini, eggplant, beet)
"skins" for strawberry crepes and calzone
grawnola
fudge and brownies and other dessert goodies

There must be more, but offhand that's what's coming up. I use it a LOT. :)

[Almost40]

[QUOTE=Res]Green Gazpacho Two Ways

I highly recommend this soup! I chose this for day 2 post cleanse and really enjoyed it! I did add some Cayenne to it though... just like it's benefits. Good stuff!! I'll make it again.
Thanks Res!

[Res]

Almost 40: You're welcome. :)

From Peter's Newsletter:

4. Delicious raw berry cobbler? You bet!
This recipe is from raw food chef Joe Custer and feeds 6-8 people. I've eaten it and it's awesome!
Crust

4-5 Medjool dates
1 cup shredded coconut
1/2 cup macadamia nuts
Process in a food processor until well mixed
Press this lightly into a large dishFilling

3 cups of berries
1/2 cup of raisins
1/2 tablespoon of psyllium husk
1/2 teaspoon of cinnamon
Some orange and lemon zest
Blend 1 cup of berries, 1/4 cup of raisins, the ground psyllium and cinnamon
Stir in the remaining berries, raisins and zest
Fill the crust with this mixtureTopping

1 cup pecans
4 Medjool dates
Pinch of salt
Process in food processor until a fine mixture
Pour this over the berries.
If you can wait, warm in a dehydrator at 100 degrees for 1 1/2 hoursGlaze

1/6 cup of pine nuts or cashews
Juice of 1/2 lemon
1 1/2 tablespoon of honey
1/4 cup of water
Drizzle over the topping after the pieces are cut!!!!!!!

[charlottebird]

YIPPEE!! I'm here!:D

I finished my first 10 Day cleanse yesterday and lost 10 pounds and 8 inches!! Wahoo! I feel great!

So, I hear you, Res, a PLAN is VERY important!;)

I have slimmed down before for bodybuilding competitions only to wallop the pounds back on with mindless eating.:(

This cleanse makes me think very differently about food and my body. Fuel and flavour must go hand in hand with me.

I love the variety of these unique RAW recipes! I have a new book called The Thrive Diet and there is a 12-week menu plan with many raw options. I will be using some of those menus and some here to build my monthly plan. I'll post any favourites I find in the book on the Lemonhead Recipe thread.

I ordered the Excalibur Dehydrator (5 tray) and am waiting for that. I also bought a food processor on ebay but I think I bought a crappy one. It's the Racheal Ray food processor. I found one consumer report site that says it was flimsy. :confused: Oh, well, I'll test it out when I get it. Live and learn, I suppose.

I have a regular blender but will see how I do with that. I might need to wait for the upgrade Vitamix. I have my Jack LaLanne juicer and I am very pleased with it.

Have a great day Everyone!!!:D

[Res]

charlottebird: Congratulations!! :D I knew you could do it!

Sounds like you have all the equipment you need! It really is fun making and trying new recipes and eating differently. In the 30 day raw challenge thread Sim just posted about her blood tests which is a testimony to the cleanse and eating raw. Amazing. :)

We're glad you're with us! Join us in the 30 day raw thread. We're still doing and exchanging ideas etc. :)

Love,
~Res

[charlottebird]

Hi Res!

Thanks for your support! I am popping over to the 30 day challenge board now.:)

[mookie47]

Hey guys, glad you are out there. I am interested in going mostly raw diet, but am having problems envisioning what a daily menu might look like. All I can picture is salad for breakfast lunch and dinner! Could you please post what a good typical raw food day might look like? Also, do you find that you still have to "count calories" when going raw? thanks for all your support.:)

[mtmouse]

Hi mookie!

Come join us in the "30-day raw challenge" thread. You'll no doubt want to get a book or two, and my personal preference for starting out is Alissa Cohen's Living on Live Food. That's a huge book and kind of expensive (but well worth it). There is also a smaller one by Cornbleet which is excellent. Both of those give menu plans which definitely counter any idea about "salad three times a day".

So come over there and read what we've been doing! Definitely learning as we go.

http://www.therawfoodsite.com/forum/showthread.php?t=2866

:)

[mookie47]

thanks mt, I will see you there!:D

[Moosegirl]

Hi, does anyone have a recipe for Rhubarb that does NOT include a ton of sugar?? I did a search for "rhubarb" but no recipes came up.

Anyone?

Thanks!

[Res]

Pardon the dumb question but are you talking about a recipe for raw rhubarb?

I searched and found this: Raw Rhubarb compote (http://www.culinate.com/read/front_burner/Rhubarb+in+the+raw) but no measurements. Just some vague ingredients. They say use "sugar" but I wouldn't and replace it with agave nectar.

Let me know if you try this. :)

Love,
~Res

[Moosegirl]

Thanks for the suggestion, Res!! I confess, it never occured to me that you could eat rhubarb raw (!), but now that I've read that article, I think I'll try it. I'm about 10 days after my 21 day cleanse, and though I'm not ready at all to go raw, right now I am concentrating on avoiding completely all wheat and gluten-related products, processed stuff of course, and alcohol. I feel great, and hope I can maintain. Thanks again for the great link.

[Res]

:) Everyone is spread out on how they're eating so I didn't know! lol

I'm avoiding wheat as well and grains, rice etc. The weight jumps on me when I eat that way.

Love,
~Res

[JoJoGtnHealthy]

For Raw food recipes all the fruits and veggies have to be organic but the spices and nuts i can buy at a regular grocery store right?? Or does everything need to be bought at a health food store? The health food store I go to doesn't carry a lot of the things in some of the recipes. It's kind of small.

[mtmouse]

Nope!

For a raw diet, the food only needs to be raw. It doesn't have to be organic. Of course, organic is probably best for you, but it's your decision. You can eat all raw and still buy everything at the regular grocery store.

Have fun!

[JoJoGtnHealthy]

Thanks Mtmouse! I'm nursing so I need all the vitamins and nutrients I can get. I can get the produce organic but some of the nuts and seeds i might have to get where i can find it. I was just hoping that mixing organic and unorganic stuff wouldn't take anything out of it.

[Issy]

I just found this amazing brownie recipe at goneraw.com ... enjoy!! I know I am :)

Raw Walnut Brownies (Vegan)

Ingredients
1 1/2 cups walnuts
10 dates (pitted)
1/3 cup unsweetened cocoa
1/2 tsp vanilla (optional)
2 tsp water (optional-for moister brownies)

Directions
1. Process walnuts in food processor until finely ground
2. Add dates and process until mixture sticks together.
3. Add cocoa powder and optional vanilla until evenly distributed.
4. Add water and process briefly.
5. Transfer to mixing bowl and mix in 1/4 cup dried cherries (optional) and 1/4 cup chopped walnuts.
6. Press in square container (like a Rubbermaid plastic sandwich container). Chill for at least 2 hours.
7. Top with raspberries or strawberries.
8. Keeps 1 week in refrigerator and 1 month in the freezer.

I made it with the extra water and they are DE-LISH.

[Saralise]

Hey there everyone!

I am soooo happy to see all these delicious recipes!

Who said going RAW has to be bland! Talk about necessity being the mother of Invention! LOL

I am overflowing and moved with gratitude for all the senior members on here that have taken the time to keep this thread going. Especially this one, I see that it is very active with Senior Members and I have gotten a feel for each individual and am feeling grateful to be a part of something like this.

I have gone through every page, literally, in this thread, and copied all of the recipes onto my computer, so that I do not feel like I don't have any options when I go off the Cleanse.

Thanks again, and I look forward to connecting with all of you!

Saralise

[mtmouse]

Thanks, Saralise!

Do note, though, that not all the recipes in this particular thread are raw, though most are.

And please don't feel like this thread is only for reading! Once you start making/finding recipes of your own that you like, please share them!

And, of course, come over to the One Month Raw Challenge thread, where there is even more discussion about eating raw and even more recipes.

Congratulations on your progress!

[Saralise]

Jared Mitchell's RAW Mango Smoothie

2 Ripe Bananas
1 Ripe Mango
1 Scoop Super Green Food
Juice of 1/2 Lemon
1 cup Water

This Smoothie was invented by Jared Mitchell Maclane Leese-Davidson, 5 years old.

A Good Morning Snack! MMMMMM, Yummy!;)
:rolleyes: ENJOY!!!!

[Saralise]

Okay Everyone, here's a soup with some KICK to it!

EUPHORIA SOUP - from Vibrant Living by Natalie Cederquist

2 med Beets
2 med Carrots
1/2 lg Cucumber, skinned
1/2 cup Avocado, mashed
1/3 cup Cilantro leaves, loosely packed
3 cups Filtered Water
2 tbsp Natural rice Vinegar, or Apple Cider Vinegar
1 tbsp Lite Soy Sauce, Tamari, or Bragg's Liquid Aminos
1 Garlic Clove, crushed
1 Serrano Chile, stemmed, seeded, or 1/2 tsp Chipotle Seasoning
1 tsp Onion Powder or 1 Red Pearl Onion, chopped
1/2 Cumin
1 cup Corn, freshly cut off the cob

1. Finely grate the first 3 ingredients in a food processor. Transfer into a large bowl and toss. (I used the pulp from the juice I made of beets and carrots)
2. Return 3 cups of the grated veggies back into the food processor (blender) with its work blade attached. Except for the corn, puree until smooth all of the remaining ingredients with the grated veggies.
3. Pour puree into the bowl of grated veggies, add corn.
4. Garnish with Cilantro leaves and lemon wedge.
4. Stir and serve, or chill first.

Serves 2 or first course for 4 people.

[Ginger]

OK gals...Please someone post the dragon cracker recipe!!!!

PLEASE!!!!!!

[mtmouse]

Ginger,

It's on the board somewhere! I found it earlier today. Do an advanced search to "cracker" or "dragon" for posts from Sim and you should find it.

[Ginger]

Thanks mtmouse

I don't know why I couldn't find it before. Maybe I was thinking Res posted it. That's the first recipe for my new dehydrator.

[TeePee]

MAYO RECIPE!

I looked at Cohen's and Amsdens and decided on my own version. It is close to Amsdens.

1/2 cup or so of macadamian nuts
juice of 1/2 lemon
clove garlic
pinch or so sea salt
1/2 tsp or so dried tarragon
tiny bit of dried dill
water only as needed to blend.


I blended in the Magic Bullet. Not very powerful, but since I was making small quantity I had to as it would been too little for the processor or VitaMix. It did okay in there. Some of the nuts didn't fully blend, but I will blend it again now that it has been sittting in fridge. Maybe if I had soaked the nuts, but I figure they've been sorta soaking as blended. NO?

[dkotschessa]

I finished the cleanse on Wednesday and am eating fruits and veggies now in moderation. I have a million billion green beans I need to use (long story!). Anybody have a good raw recipe for green bean soup? Everything I find on the internet either has dairy or meat in it.

[alicein1land]

Swiss Chard w/ Pine Nuts and Raisins

Had a great salad today for lunch. It is on p. 132 of Jennifer Cornbleet's book and very easy to make.

4 Swiss chard leaves, stems removed.
1.5 tsp extra virgin olive oil
1.5 tsp fresh lemon juice
1/8 tsp salt
1 TB raw pine nuts
1 TB golden raisins, soaked 10 min & drained
Dash black pepper (optional)

1. Stack 2 of the chard leaves with the stem end facing you. Fold in 1/2 lengthwise & roll tightly as a cigar. Slice crosswise in thin strips.
2. Repeat w/ other 2 leaves.
3. Place in a mixing bowl & add oil, lemon juice, & salt. Toss well w/ your hands, working the dressing into the greens. Add pine nuts & raisins and toss gently. Add pepper, if desired.
4. Marinate for 10 min. @ room temp before serving. Store in a sealed container in the refrigerator, salad will last for 3 days. Bring to room temp before serving.

Notes: I used red chard, not Swiss chard (don't know what the difference is) and it was delicious. I also used Thompson raisins instead of golden, as I didn't have any goldens. BTW, don't use old dried up raisins like I did; they take a long time to soak! :D

[Res]

Uh oh! More Green Smoothies infiltrating! :eek:

From Peter's Newsletter:

4. Marlene's green smoothie recipe
This recipe makes enough for 2 - 3 people.
Soak 4 tablespoons of flax seeds overnight in 1 cup of purified or distilled water—not chlorinated, fluorinated tap water and put 2 cups of purified, distilled or spring water in the refrigerator overnight.
Put the following in a Vita-Mix or blender.
1. 2 bananas
2. 1 cup frozen strawberries
3. 4 large romaine lettuce leaves
4. 2 cups of cold water
5. 4 tablespoons of the soaked flax seeds
Then blend the above until liquefied. It will taste like a strawberry-banana shake, have a wonderful fresh smell, and won't taste like lettuce at all.
Try it. See if it's not a great way to get fresh raw greens into your daily diet.

[Res]

From Peter's Newsletter:

2. California Salad
My wife and I used to get these great pineapple, tomato and cheese sandwiches on whole wheat bread when we lived in California. She created this salad recipe to replace the bread and cheese. When you feel like having something like chicken salad, this is a great substitute that is light and refreshing. It serves 1 - 2 people.

Ingredients
1 large diced tomato
1 cup of diced fresh pineapple
1 cup tofu cubes marinated in Nama Shoyu (aged, raw soy sauce)
2-4 cups spring mix greens
2-5 tablespoons Olive Oil
(organic cold pressed)
1-2 tablespoons Vegenaise
1-2 tablespoons Nayonaise
A dash of cayenne pepper or hot sauce
3 sliced Greek olives (pit before slicing)Instructions

Dice the tomato and pineapple and place in a large salad bowl.
Slice the tofu in 1/3 inch sheets, then strips, then cubes.
Place in a shallow bowl and pour the Nama Shoyu (aged, raw soy sauce) over the top.
Marinate while you add the other ingredients to the diced tomato and pineapple.
Turn the tofu over with a small spoon until all cubes are light brown. Add to the "chicken salad" fruit mixture.
Chop the spring mix greens a bit and place in one or two salad bowls.
Top with “chicken salad”

[Res]

Funny how in anticipation of cleansing, I feel a mad rush to try everything. :o Will it never end?

From Peter's Newsletter:

4. My favorite salad recipe

Several organic greens: I like romaine, spinach and spring mix.
Tomatoes: I squeeze them into a sauce right over the salad bowl. I find hand-squeezing rather than cutting makes them sweeter.
Chopped carrots and celery: Celery is great for organic sodium—not the bad kind.
Raisons, cut up pineapple, ripe strawberries or mangoes: something sweet really puts this salad above the usual.
Sesame seeds or pumpkin seeds
A little chopped, fresh jalapeno or some cayenne pepper gives the salad some zing!
Olive oil
Lemon juice to taste
Sea salt to taste
You can also put in some avocado, radishes or whatever you see that appeals to you. I always throw in some chopped green or red sweet peppers, if I have them.
You can also put in a scoop or two of hummus, that Middle Eastern treat.

[Res]

I inadvertently discovered this while searching for a picture of a Raw Cake for Ann's birthday so this is her fault. :p

Raw Cake Recipes (http://images.google.com/imgres?imgurl=http://www.waldorfhomeschoolers.com/rawcake1.jpg&imgrefurl=http://www.waldorfhomeschoolers.com/rawcake.htm&h=205&w=315&sz=62&hl=en&start=13&tbnid=EhcSCdsIdluuTM:&tbnh=76&tbnw=117&prev=/images%3Fq%3Draw%2Bfood%2Bbirthday%2Bcake%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG)

[mtmouse]

Those are gorgeous, Res!

But I'd have to say--they look like full-size cakes, but they must be on 5" plates and only 1" high! With only about 2-1/2 cups total ingredients, I don't see how they could possibly get that large.

Also, they each look like they have a "frosting", but that isn't mentioned in the recipe at all. Just a "crust" with 2 cups of stuff and a "topping" with 1/2 cup of stuff!

What's wrong with this picture? (I know--probably me, LOL.)

[Res]

Yeah, I see what you mean. She must have doubled or tripled the recipe. I'm guessing the "topping" or "frosting" is one in the same. I honestly didn't really even read the recipe because I was looking for a photo instead. :o I did see the words "raw cake" and "Victoria Butenko" and thought all would be well. ;) *chuckle.

[alicein1land]

Res: LOL! :D MY fault for your raw cakes recipes!!!! :D
They do look good, but I too wonder what the frosting is! ;)

[Res]

Ann: ;)

From Peter's Newsletter:

4. Mikey's raw, non-dairy milkshake recipe—unbelievably good!
Makes 6 servings
Soak 2 cups of fresh pecans (about 1/2 pound) for about 5 minutes, rinse them, soak them another 5 minutes and then rinse them again.
Put into a Vita-Mix (or powerful blender):

8 pitted dates
A level teaspoon Celtic Sea Salt (to taste)
2 - 3 teaspoons of honey (to taste)
1 and 1/2 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 1/2 minutes.

[dc2837998]

OH-SO-SIMPLE ROMAINE WRAPS

My raw foods buddy swears by this quick / fast / easy lunch:

5 large romaine lettuce leaves
5 tablespoons raw almond butter
5 teaspoons raw honey

Spread 1 tablespoon of the almond butter and 1 teaspoon of the raw honey on each romaine leaf. Roll the romaine leaf and devour ! And YES you get to have all 5 !! :)

[Res]

Heck yes!!! http://www.freesmileys.org/emo/eatdrink020.gif Thanks for the recipe. :)



Essense French Toast

Essense or Manna bread
Maple syrup to taste
1/4 cup almond milk
1/2 cup seasonal fruit of your choice, sliced
Fresh figs for garnish
Raisins for garnish (for garnish? they have to be kidding)
Shredded coconut for garnish
Cinnamon powder for garnish
Nutmeg for garnish

Essene bread is the closet thing to LifeFood bread on the market. (It's in health food stores in the perishable dept coolers or fridges). Slice and warm the bread in the dehydrator for a few minutes, until warm. Top with maple syrup and thick, sweet almond milk. Top with sliced fruit and garnish.

LET'S HEAR IT FOR THE GARNISH!! http://www.freesmileys.org/emo/eatdrink053.gif

[Res]

Controversial recipe for you from Mercola. ;) He believes in Metabolic types. Either veggie or meats or a combo of both. So that's what he means by "types". I'm a mixed type. However I can't drink milk (even raw) because I'm lactose intollerant. BUT, I can see substituing coconut milk for the raw cow's milk. Mmmmm ;)

"If you're a mixed type, or a protein type like I am, perhaps you sometimes crave a drink that's a bit more interesting than water with lemon, lime juice or a touch of vanilla. Well, here's an alternative drink I've come up with that is absolutely delicious! You're going to love this! I find it totally addictive (in a good way of course!).

Today, I'll teach you to make Raw, Italian Cream Soda. Best of all, it's completely good for you, and all raw. Yummy scrummy, as we say in Old England!

So, follow along, and soon, you and yours will be sipping the most refreshing, delectable, wholesome drink imaginable.

Ingredients:

½ a tall glass of natural, sparkling water
Tiny splash of *vanilla extract
Bit of stevia powder from packet
½ a glass of raw milk
Small piece pineapple or cherry for garnishPreparation:

Fill a tall glass halfway full of natural, sparkling water.
Add a tiny splash of vanilla extract.
Add a small bit from a packet of **stevia.
Stir well, but slowly to avoid quick fizzing up and overflowing glass.
Slowly, in stages, top off with raw milk and stir gently.
Garnish with bit of pineapple or cherry on edge of glass.* May use cherry juice concentrate, or other fruit juice, in place of vanilla extract, depending on personal taste.

** May substitute xylitol for stevia if desired.

If you're a protein type, you could add raw cream instead of raw milk. For mixed types, go with the raw milk. Either way, this drink is absolutely delicious, and I know you're going to love it!"

[Res]

Somebody please make this and let me know if it's as delicious as it sound!

Generic Recipe for Chowder
From Raw Family by Sergei, Victoria, Igor and Valya Boutenko
Blend 1 cup coconut with 1 cup water for 1 minute in vita-mix or 2 minutes in regular blender. Add 1 cup cashews and blend for another 1/2 minute.
Add the following and blend well:
1 cup water
1/2 cup extra virgin cold pressed olive oil
1 teaspoon honey
1 cup chopped celery
Hot peppers to taste
2-5 cloves garlic
Now you have plain chowder.
Pick the flavor:
For clam chowder taste, add: dulse flakes
For broccoli: chopped broccoli
For mushroom: your favorite mushrooms, dried or fresh
For tomato: chopped tomato
For carrots: grated carrots
For corn: cut corn off the cob or use frozen corn
For pea: fresh or frozen peas
Your own creation...
Sprinkle with dry parsley flakes before serving.
Note: this soup will become warm because of much blending. It's OK, because it's still raw. (Just don't let it become hot!) Warm soups are comforting in the cold wintertime, Serves 5.

[Res]

Valya's Spicy Almond Cheese
from 12 Steps to Raw Foods* by Victoria Boutenko
Mix the following ingredients in a bowl:
2 cups pulp from almond milk (pulp should be plain, not sweetened)
1/4 cup olive oil
1/2 cup lemon juice
1/2 teaspoon of Celtic Sea Salt
1/4 cup fresh or dried dill weed
1/2 cup diced onions
1/2 cup diced red bell pepper
Decorate with cherry tomatoes. Serves 4.

[Res]

Butternut Squash Soup
From Raw: The Uncook Book by Juliano

3 cups Butternut Squash, peeled, seeded and chopped
1 mango, cubed
2 teaspoons curry
4 cups orange juice
½ cup honey or dates
For garnish:
1 plantain or banana, sliced
½ cup chopped mint
A pinch of minced jalapeno
1 mango, seeded, peeled and diced
In a blender, combine the butternut squash, mango, curry, orange juice, and honey or dates and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango. Serve immediately after blending. Serves 4.

[Res]

Pumpkin Pie
By Esther Hopper
Crust:
2 cups raw pecans (unsoaked or soaked and then dehydrated until dry again)
2 tsp cinnamon
2-3 Tbsp honey
Filling:
½ medium pumpkin (5-6 cups) peeled and cut into chunks
3 ripe speckle pears, or 1 ripe pear of choice, seeded and cut into chunks
2 cups pine nuts soaked overnight and drained, or unsoaked macadamia nuts
4 pitted dates soaked in ¾ cups water overnight
½ vanilla bean, minced
2-3 tsp pumpkin pie spice
2-3 Tbsp honey
1 Tbsp powdered psyllium
½ tsp Nama Shoyu* or ¼ tsp Celtic sea salt
½ a lemon’s juice, or the juice from one whole key lime

Cover bottom of 9 inch spring form pan with plastic wrap. Grind pecans finely in the food processor. Add cinnamon and process until mixed. Dump into spring form pan and level onto the bottom. Drizzle the honey over the nut mixture evenly.
In vita mix [or high powered blender], add all ingredients including date soaking water for filling and blend well. Adjust the honey and spices to taste. Pour into pan on the nut crust. Chill for a couple of hours until it sets. If the recipe makes too much for your pan, pour the excess into a bowl and eat is as a pudding.

[Res]

Veggie Loaf
1 sweet potato
1 onion
1 carrot
1 white potato
1 turnip
1 beet
3-4 stalks celery w/leaves
1 lb raw nuts of your choice
2 Tbsp. fresh chopped garlic
Grind the veggies and garlic in small batches in the food processor until it’s all shredded into fine pieces. Set aside. Next grind your nuts to the consistency you like, paste or chunky. Then mix the batches of veggies together with the nut paste. Press your mixture into a loaf pan and refrigerate for about an hour or until it sets. You can turn the loaf out of the pan and onto a plate with fresh parsley to garnish. Makes 4-6 servings.
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Tomato Salsa
By Jackie Graff
Serves 8
4 cups tomato
3 jalapeno peppers, seeds removed
3 garlic cloves, minced fine
1 onion
juice from 2 limes
2 teaspoons Celtic Sea Salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup sun-dried tomatoes soaked in warm water
? Cilantro leaves, whole
? Basil Leaves
½ a red and yellow bell pepper, seeded

Place the tomato in a food processor and chop into small pieces, set aside in a bowl.
Put the jalapenos, garlic, onion, lime juice, salt, cumin, chili powder and your desired amount of cilantro & basil into the food processor and chop until very fine. Pour this mixture into the bowl with the tomato.

Next, chop the peppers in the food processor until fine and put them in the bowl with the tomato.
Finally, put the sun-dried tomato into the food processor and process until it’s smooth like tomato paste. Then mix this paste with the salsa in the bowl.
Flavors are best if they’ve blended for a few hours.
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Portobello Sandwiches
from the Radstrom family's recipes
portobello mushroom heads (1 per person, 2 if you're really hungry!)
nut butter (almond butter works well)
tomato
lettuce
avocado
onion
Spread nut butter on the underside of the mushroom head, about 1/4 inch thick works well. Slice the rest of the vegetables and layer on top. Eat like a sandwich!


Raw Spaghetti
from the Radstrom family's recipes
This is a great spaghetti substitute. You can use many kinds of vegetables for this. Some of our favorites are raw: squashes, zucchini or carrot. Also try a mix of several kinds of veggie for even more flavor!

Shred or use a vegetable slicer to create thin, noodle-like stands of whichever vegetables you like. A great device for raw spaghetti is the Spirooli* - it makes long, round strands of vegetable which are exactly like pasta, and is very fast! (If you don't have a Spirooli, use a grater and make longer strokes, or use a potato peeler, or slice the vegetables by hand.)

Top your raw spaghetti with crushed or chopped tomatoes, garlic, olive oil and Celtic sea salt. You can also add other vegetables such as chopped onion or mushroom. Fresh herbs like cilantro and oregano are great, too!

[Res]

Thai Soup
from Eating Without Heating* by Valya and Sergei Boutenko
This soup is fast to make which makes it good for large parties. It's out of this world in taste.
2 peeled cucumbers
2 cups water
1/2 cup walnuts
1/4 cup Nama Shoyu or other raw soy sauce
1 teaspoon Celtic sea salt
2 Tablespoons raw honey
1/4 cup chopped ginger
1/4 cup lemon juice
3 Tablespoons tumeric powder
fresh spicy pepper

Blend these ingredients in the blender until smooth. Add additional ingredients and stir well. Enjoy!

1 peeled cucumber, sliced thinly
1/2 cup dried mushrooms
1 bunch chopped cilantro

[Res]

Walnut Pate
From Raw Power by Stephin Arlin
3c walnuts
2-3 cloves garlic
1 small onion (or half a large one)
2-3 stalks celery
1/2 C fresh parsley
1 T fresh lemon juice
1-2 tsp Celtic Sea salt

Soak walnuts for 30 minutes then drain. Put garlic, onion, celery and parsley into food processor and process with s-blade until the ingredients are finely chopped. Add walnuts, lemon juice and sea salt. Blend until smooth, "coaching" the mixing if necessary. Makes about 3 cups. You can add 1/2 c water to the pate and blend longer to create a dip.
Variation - Use fresh dill instead of parsley.

[alicein1land]

Wow, Res! All of these recipes look really good! Or maybe it's just because I'm not eating at the moment... LOL :D

[Res]

South of the Border
From Living in the Raw by Rose Lee Calabro

1 cup almonds, soaked 12-48 hours and rinsed
½ cup sesame seeds, soaked 6-8 hours and rinsed
½ cup sunflower seeds, soaked 6-8 hours and rinsed
½ c lentils, sprouted
1 medium tomato
2 cloves garlic
½ red onion
2 T Bragg Liquid Aminos [we recommend Nama Shoyu instead, as Braggs is pasteurized]
2 T flax oil
1 T mild chili powder
1 T cumin
¼ t cayenne

Process all ingredients in a food processor using the "s" blade until the mixture is smooth.
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Mock Halibut Salad
by Howard Fisher

1 cup of pine nuts soaked in water for 4-6 hours
1 cup of macadamia nuts soaked in water for 4-6 hours
1 cup chopped yellow onion
½ cup chopped purple onion
1 cup chopped celery
½ cup fresh parsley
2 Tablespoons dulse flakes
Sea Salt to taste

Drain the soaked nuts and place in the food processor. Process the nuts until they become pasty. Empty the nuts into another dish. Cut the vegetables into workable pieces for the processor and process until the pieces are small. Blend the processed veggies with the nut mixture by hand and chill for an hour. Serve with leaf wraps or dehydrated chips.

[Res]

Carrot Cake
By Ursula Horiatis Makes 12 to 16 servings

1 pound of carrots
2 cups pineapple
2 apples
2 ½ cup soaked walnuts
2 cup soaked almond
2 ½ cup pecans
2 cup pumpkin seeds
½ tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder

Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
½ teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)

For decoration:
½ cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves

Step 1: Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste

Add soaked almonds and mix. Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste. Put all in a bowl. Add ½ cup raisins but ½ cup pecans and ½ cup walnuts in food processor and shred to little chunks only (not too fine). Add to dough in the bowl.

Cut carrots into chunks and shred in food processor until fine. Add pineapple and apple chunks and mix with psyllium powder. Add mixture to the dough in the bowl. Now mix all together by hand and pour into a spring form.

Step 2: For Frosting: Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.

Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.

[Res]

Honey Cream
By Jackie Graff

2 cups Macadamia nuts, soaked for 24 hours and drained
2 cups coconut milk from a young coconut (also called Thai coconut)
Meat from 2 young coconuts
1 teaspoon vanilla powder
Honey to taste - few tablespoons
Sea salt to taste - pinch or so

Place all ingredients except honey and salt in a food processor and process until smooth. Add honey and salt gradually until it is the way you like.

[Res]

Cashew Dip
by Marlene Glickman

3 cups truly raw cashews
1 bulb of garlic
5 inches of ginger root
Fresh basil, to taste
Splash of Nama Shoyu
½ teaspoon Celtic Sea Salt
Splash of Olive Oil
2-3 Jalapeno peppers
Water for processing

Blend the cashews and enough water in a food processor or Vitamix until smooth and creamy. Set aside. Blend all the other ingredients in a Vitamix or high powdered blender until completely chopped and pasty. If you don’t like spicy things omit the jalapenos, or seed them to reduce the spice. Mix the cashew paste with the rest of the ingredients and adjust the amount of salt and other flavors. Good for dipping fresh veggies or dehydrated crackers into!
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Punchy Lime Pie
By Esther Hopper
Crust:

2 cups soaked & drained almonds
2 cups soaked & drained pecans
2 cups date

Blend together in a food processor, and press it onto the bottom and sides of a 9” pie plate or spring form cake pan.
Filling:

About 6 medium bananas
The juice from 5 key limes
About 1 tsp vanilla

Blend in a blender of Vitamix and pour the filling into the crusted pan. Freeze it until solid. Eat as much as you can before someone else does!

[Res]

Cilantro Dressing
By Steve Littler

½ cup water
½ cup olive oil
1 ½ cups sunflower seeds soaked over night
juice and flesh of 1 lime
½ tsp Celtic Sea Salt
½” cube of fresh ginger root
1 bunch of fresh cilantro

Put water, oil and sunflower seeds into the Vitamix and blend thoroughly.

Move the mixture to a food processor and add the lime, ginger and cilantro, process until pasty. Put in salt to taste.

[Res]

Banana Papaya Pudding
Nomi Shannon

Approx 1 cup ripe papaya, peeled and seeded
1 banana peeled and cut into chunks

Put the papaya in the blender and blend just enough to break up the fruit. Add the banana and blend until smooth. Eat immediately.
Variation: add 1-2 tablespoons raw almond butter and blend
Variation 2: add 2-3 tablespoons sesame tahini, blend.
(http://www.healthfree.com/raw_food_recipes.html##)


Apricot Butter
from Hooked on Raw by Rhio

1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight

In a food processor using the "S" blade, process the apricots and macadamias to a smooth butter.
Yeild: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.
Serving Suggestions: Great as a topping for sliced apples, pears, jicama and chayote.

[Res]

Fast Guacamole
From The Sunfood Diet Success System by David Wolfe

3 avocados
3 ripe jalapeno peppers
1 habanero pepper
3 tomatoes
1 bunch cilantro
1 ripe yellow lime

Mix and mash. Sqeeze lime onto the mixture. The lime juice acts as an antioxidant allowing the mixture to keep longer and taste better. Keeping the avocado pits in the mixture will also help the guacamole to last longer.
(http://www.healthfree.com/raw_food_recipes.html##)


Herbed Pickles
from Vital Creations by Chad Sarno*

3 cucumbers sliced
2 c raw apple cider vinegar
1 c water
1/2 T Celtic Sea Salt
1 T peppercorns
4 bay leaves
6 cloves garlic
1 dried chili pepper, whole
2 sprigs of fresh oregano
T fresh dill seed

Slice the cucumbers and set aside. In a Quart sized mason jar, combine all the spices and herbs, and pack in the slices cucumbers. Pour apple cider vinegar in the jar until 2/3 full. Fill remaining space in the jar with water. Tightly close the lid. Shake and refrigerate for 1 week to pickle. [We've found them to be a nice snack even after only 24 hours in the refrigerator.]

Also try to pickle garlic, bell peppers and zucchini. They're a great addition to salads.

[Res]

Papaya French Dressing
from Hooked on Raw by Rhio

2 cups papaya
1/2 cup orange juice
1/4 cup olive oil (extra-virgin)
1-2 small garlic cloves
1 tsp. agar-agar flakes
1 tsp ground thyme
dash of Celtic sea salt

[alicein1land]

OK, Res, you are scaring me!!!! :eek: And you're making me hungry!!! :D Step away from the uncookbooks! LOL! :D

[Res]

Whew...I thought I'd post a few of these from Recipe Books that we haven't bought yet or those that aren't in recipe books because you guys made them up. :rolleyes: You know those unpurchased books are going on the list! ;) Also I'm rummaging through here for things posted as experiments which turned out great. Those are going in my Raw binder too! Here's the cover I made for it.


RAW

http://tiptopwebsite.com/photos2/stayhealthy4life/FreshFruitsVeggies.jpg




So far I have Amdens, Boutekos (most of hers - but it appears I'm missing one), Cornbleets, Cohens and couple of others not sold in stores. I think I have a few that I forgot to list but the amazing thing is, one recipe book isn't enough! There are amazing and diverse recipes with each author!

Doesn't Ani have a book out too? I don't have that one yet....;)

The reason for all this is because I'm printing up the recipes that I don't have in books, and I'm putting them in a 3 ring binder in sheet protectors. When I want to make something, I take it out and tape it to the kitchen cabinet. :) It's easier than going back and forth to the book, and my mind won't let me memorize recipes. lol

Love,
~Res

[Res]

Oh I know - I've gone APE! It's Day 11 and well, I think I need a lemonade.

I made Not Tuna yesterday for my son which he scarfed up on Onion bread. Then I thawed frozen pizza (Cohens) and he was in heaven munching it all. lol I actually prefer the food smells over the NON smells in the house. When I'm by myself I obviously don't cook or make food but with him here for a while I realized I LOVE smelling the food. It doesn't drive me nuts unless I haven't had a lemonade for a while. So I'll mosey into the kitchen and grab one and then I'm fine. :)

I'm one of the few who are always hungry on the cleanse and I just deal with it.

Love,
~Res

p.s. start printing!! :D

[mtmouse]

I just love how we get all these recipes every time Res goes on a cleanse! :D :D

[Nance]

Whoa, Res, just when I check back in to say I am on an MC for 10 days or so, I see all these recipes . . . they are amazing!

So, this will be interesting - after developing a taste for RAW LIFESTYLE what I may crave.

[alicein1land]

Res: I love the photo for your cover! I started creating an electronic version of all the great recipes I have found here, and will add yours to my collection. I have some of the cookbooks, but not all, so it is great to get the recipes here. Plus, when people post them here, it's a pretty good indicator that the recipe is fab! :D

Hey Nance, maybe I will see you on the MC BB! :D

[alicein1land]

Res: I just noticed your recipe for pickles and I will have to try it! I love pickles and was wondering what to do! Also, my grandmother used to make pickled beets, which I loved, so perhaps this recipe would work for that as well! :D
Thanks!! :D

[Res]

Ann: I LOVE making pickles. Years ago when I first started I thought I would can the pickles to have on hand over the holidays. Yeah, right. Within 24 hours my boys would attack the pickles in the crock. They never made it into jars which is great! :) Fortunately I had a nice supply of pickling cuc's growing in the backyard so I would replace them as quickly as they'd disappear. ;)



I just love how we get all these recipes every time Res goes on a cleanse! :D :D

Kathy: hahah When my son was cleansing with me I had an *epiphany! Even when I was all raw - anytime I was hungry, even a wee bit I ate something so I was never REALLY hungry like I am now. While on the cleanse I'm always hungry but this is a benefit. I can't remember the food combo he and I talked about eating but it was something as far fetched as watermelon with peanut butter. And why not? Yes, it sounds weird but so does chocolate as a sauce for meat!

When I'm full all the time, I don't have time to deeply ponder food. I think everyone should DEEPLY PONDER FOOD! :D I'm so grateful for every morsel that passes my lips and that we live in a country of abundance. But that can hinder as well.

I wonder if Chefs go on extended fasts to come up with bizarre recipes that work?

*So what I have to work on is - not being "topped off" all the time when I'm off the cleanse. When I'm always full I'm less inclined to experiment. Being on the cleanse helps me sort all of this out. There are so many places around here that I'd like to visit and have a salad and a pint - just for the social aspect of it and to spend time with my family. We get into a rut and the cleanse clears all that up time and time again! So, eating less and eating less often is incredibly appealing. :)

The End

Love,
~Res

[alicein1land]

When I'm full all the time, I don't have time to deeply ponder food. I think everyone should DEEPLY PONDER FOOD! :D

*So what I have to work on is - not being "topped off" all the time when I'm off the cleanse. When I'm always full I'm less inclined to experiment. Being on the cleanse helps me sort all of this out. There are so many places around here that I'd like to visit and have a salad and a pint - just for the social aspect of it and to spend time with my family. We get into a rut and the cleanse clears all that up time and time again! So, eating less and eating less often is incredibly appealing. :)

The End

Love,
~Res

Res, I have to agree w/ you on the "topped off" feeling. Since finishing my previous cleanse, I have concentrated on not eating so much that I am "stuffed full" but enough so that I am not hungry anymore. I don't know if it is our society that tells us "hunger is bad", you know, all the poor starving people in India/Africa/name your location, but not only do we as a nation eat a lot of junk, but we overeat! One thing the MC has done for me is it has enabled me to be hungry, and realize that the world will not come to an end, nor will I "die of starvation"! :rolleyes: I can actually get hungry, have some lemonade, and notice the hunger pangs go away! :D Hey, and I didn't die in the process!!! :rolleyes:

[Ginger]

Saw this article on probiotics today. Thought I'd share it:


http://health.msn.com/centers/cancer/articlepage.aspx?cp-documentid=100167772&GT1=10404

[Res]

Ginger: Great article! I just checked my bottle of Ultra Primal Defense probiotics and they contain 5 billion CFU which is up a bit from the recommended 1 billion. Thanks for sharing! :)

Ann: My friend has a problem with feeling "deprived" when she diets and needs help to walk her through it. If she feels deprived she always ends up binging and blowing any success she's had. There IS something psychological that snags those of us who are emotional eaters and holds up captive to needing to feel full. Just like you said to yourself, "it's not the end of the world if you're not full and you won't die". I think it has something to do with our past perhaps and periods of time when there wasn't much food. However, we can rethink this and change it in our minds. I'm really gearing up for EFT. I believe it can change the emotional eating and much much more. :)

Love,
~Res

[mtmouse]

However, we can rethink this and change it in our minds. I'm really gearing up for EFT. I believe it can change the emotional eating and much much more. :)

Absolutely no question that this happens, and that EFT can help. I am a perfect example (though not yet perfectly clear, LOL). Go for it! :)

[Res]

Herbed Tomato Dressing
2 skinned, quartered tomatoes
2 tbsp sunflower seeds
1/2 garlic clove
1/2 tsp thyme, oregano, rosemary and basil.

Blend all ingredients until well mixed

Carrot Salad Dressing
1 med diced carrot
1/2 sliced onion
3 tbsp sesame seeds
2 tbsp cider vinegar
1/2 cup oil
4 tsp tamari soy sauce
7/8 cup water
Blend ingredients in a blender.

Mint Tahini Dressing (salad dressing)
(Makes 1/4 Cup from Susan Smith Jones)
1 Cup fresh mint leaves
1/4 Cup Raw Tahini
1/4 Cup water
3 T lemon juice

[Res]

Lemon Tahini Sauce (or salad dressing)
from CassandraDurham@yahoo.com
1/2 cup lemon juice
5 dates
1/3 cup raw tahini

Jazzy Tahini Dressing
by Noel Kaufmann

3/4 cup sesame seeds soaked (3 hours); blend along with soak water until fairly smooth.
Blend together with:
juice of 1 lemon
garlic to your taste
tbsp. or so ginger powder
1/2 cup olive oil
sweetener to taste
about 1/4 cup apple juice


Roberta's Quinoa Salad

1 cup dry quinoa soaked 4-6 hours, then sprouted 2-3 days (becomes about 6 cups)
2 cups diced cucumbers
2 cups diced tomatoes
3 diced avocados
4T Nama Shoyu

[Res]

Joshua's AMAZING SALAD DRESSING

Juice of one lemon and the juice of one lime
1/2 inch of fresh ginger
1 garlic clove
4 to 6 oz of water

Blend until smooth.

Then, take (ORGANIC of course) 1 and 1/2 stalk of celery, 1/2 green
bell pepper, 1 bunch of fresh cilantro, some fresh dill (to taste), 1/3 of a chili pepper, 1
fresh tomato, and a pinch of REAL salt and pepper.

Blend until smooth.

Then take one of the following ...

1 tablespoon of sesame butter or 1/2 avocado or 3 oz of extra virgin olive oil and blend until smooth and creamy. If you like it more creamy or smooth, add more from the "fat" selection and enjoy.

[Res]

Summer Garden Salad

6 cups of wild or other greens, including dandelion
2 apples, chopped
1 cabbage, green
1 yam
4 tablespoons hemp seed

Chop by hand into bite size pieces. Spiral slice yam with Saladacco. Mix ingredients and serve. Serves 4-8



Nomi's signature salad dressing
This is the recipe I always use at home and when visiting. I
usually use flax seed oil, but it is also good with olive oil. It
is a big favorite.

4 servings (this recipe is called Premier French Dressing in my
book, The Raw Gourmet)

4 Tablespoons flax oil or olive oil
2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may be
used instead)
1/2 teaspoon maple syrup. (best with maple, but other sweetener can
be used)
Pinch of sea salt, or a drop or two of Nama shoyu

Whisk, then drizzle over salad. Make at the last minute, as it will
break down if you make it in advance.

[Res]

Curried Squash and Fennel Soup

4 cups butternut squash. peeled and chopped
2 cups baby peeled carrots, chopped
6 stalks celery, chopped
2 bulbs fennel, chopped
1 apple, peeled and chopped
1 clove garlic, chopped
1 inch piece of ginger, peeled and minced
1/2 cup of raw tahini
1/2 cup of exvirginigin olive oil, cold pressed
2 T curry powder
1 T cumin powder
2 t celtic sea salt, fine ground
cumin seeds, lime wedges, and cilantro sprigs for
garnish

In food processor, pulse each of the first 5
ingredients, then combine in large mixing bowl. In
blender, add ginger, garlic, curry, cumin,olive oil and
tahini, Blend (add water if necessary). Combine in
mixing bowl with vegetable mixture. Add sea salt, mix
well. In batches, fill blender 3/4 full and
liquefy. Serve soup slightly warm (not above 110
degrees). Garnish soup bowls with a sprinkle of cumin
seeds, a sprig of cilantro and a squeeze of lime
juice.

[Res]

Mushroom Soup
Soup/Gravy/Sauce
This rich and thick soup has a heavenly mushroom flavor. A great
special recipe for the holidays. As soup, because it is so rich 1/2
cup is a large enough serving. For warm soup or gravy, heat over
low heat, or a double boiler until warm (not hot) to the touch. Use
the tastiest mushrooms you can find, crimini work very well and
shitake's have proven health benefits.

The trick is to use a very small serving bowl or cup for this soup.
If a large meal follows, the amount of fat in this soup (2
tablespoons per serving) will not contribute to comfort or good
health. If you'd like a zingier soup, add 1 teaspoon chopped onion.

1/4 cup almond butter
1 1/2 cups cut up mushrooms (cut in quarters)-or more, to taste
1 tablespoon Bragg's or a large pinch of sea salt or 1 1/2
teaspoons of Nama Shoyu
1/2 cup water

4 tablespoons finely chopped mushrooms

Place first 4 ingredients in blender. Blend until smooth. Pour into
a serving bowl. Top with chopped mushrooms. Yield 1 Cup, which is 2
servings. Make and eat the same day.

[Res]

Carrot/Asparagus Soup
Soup/Dressing/Sauce
This could be called the king of soups. The fiber in the asparagus
creates a delightful texture, and the tahini gives it a smooth
quality. Do not use the woody ends of the asparagus, chop only the
most tender part, about 2” from the end. Option: warm soup in the
top of a double boiler or on very low heat just until warm to the
touch. For extra zip, stir in 1/2 teaspoon wasabi powder.

1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or a few drops of nama shoyu or bragg's
dulse flakes

In a blender, blend first five ingredients into a smooth
consistency. Taste and adjust flavors. Pour into serving bowl and
top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.

[Res]

Traditional Raw Carrot Soup
Soup/Dressing
An old standby in raw cuisine, carrot soup is nourishing and easy
to make. Even if you do not own a juicer, you can buy fresh made
carrot juice at juice bars and at many health food stores. This
recipe calls for pouring the soup over chopped sprouts and other
vegetables. Alter this to suit your family's taste. I have never
heated this soup, but I suppose that it would work for those who
must have their soup warmed. Be careful to keep it at or below the
temperature of a Jacuzzi bath. Two variations of this soup follow.

1 cup carrot or mixed carrot and vegetable juice
1/2 - 1 avocado
cumin, to taste
dash of sea salt
dash of lemon juice
optional: garlic or shallot to taste

Cut up avocado. Place carrot juice in blender. Add avocado and
blend to desired thickness. Add cumin, salt and lemon juice to
taste. Blend. Pour over sprouts and chopped veggies in bowl. Serves
1.

Alternative: Eliminate cumin and add 2 teaspoons grated ginger
root. (for spice lovers use both cumin and ginger).

Variation: For a nutritious Seaweed Carrot Soup: Double the recipe
and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or
sunflower sprouts, blend. Serves 2.

[Res]

Tahitian Vanilla Crème Parfait with Tropical Fruit Compote

Serves 6


½ c cashews soaked 10-12 hours
2 c young coconut meat
½ - ¼ c coconut water
1/4 c dates pitted (optional)
1 ½ t vanilla bean (1 bean)
2 T mesquite meal
½ t Celtic salt
2 c choice of fresh fruit sliced or diced thin tossed with 2 T orange juice and t cinnamon

In high-speed blender, blend the cashews, coconut, date, vanilla, mesquite and salt until smooth..
Continue by layering the crème and the sliced fruit in a parfait glass.
Garnish with fresh fruit and mint sprig for color.
Chill before serving.
For a great addition top with candied nuts or dehydrated buckwheat groats.
.Also try omitting the cashews and adding unsoaked macadamia nuts.

[Res]

Melt-In-Your-Mouth Coconut Oil Fudge

1-1/2 cups Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (liquefied by placing in a bowl of hot water)
1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey
1 cup carob powder or organic cocoa powder
1/2 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)

1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract
Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth.
Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator. Cut into small candy-sized pieces. Store in the refrigerator for up to 12 months.

[Res]

BananaAvo Pudding - Contributed by Mark Blackburn - Featured at August 2002 Potluck
Place 2 bananas and 2 avocados in a good blender. Let 'er rip! You're done! This quantity should serve 6.
Garnish with berries or other fruit, and/or mint leaves. This works great with my K-tec blender. Optional (add 2-4 soft dates

A Low Calorie, Low fat, No-Sugar Delight from Nature's Pantry
By Mark Blackburn
Ingredients:
Frozen Bananas

Preparation:
Feed the frozen bananas into either a champion-type juicer or a twin-titrating blade juicer
(GreenLife, GreenPower). It may help to chill the juicer parts in the freezer beforehand for
a small batch. This ice cream tastes as good as any regular ice-cream but has no dairy or refined
sugar. It is a very tasty dessert and kids love it…and it loves (rather than harms kids like regular
ice-cream).

Garnishments:
Can include frozen fruit added to the bananas as you feed them into the juicer
such as raspberries, strawberries, mango, etc., and even coffee beans for a coffee/banana flavored
ice cream. Fresh fruit on top is also possible. However, I’ve tried a lot of variations, and find that frozen bananas by themselves is actually my favorite.

[Res]

Smooth Coco Pudding
2 T. raw carob powder, 1 avocado, meat of one young coconut, 6-8 soaked dates
Blend everything until smooth and creamy. For a frozen dessert, freeze pudding in ice cube trays, and run through champion or green life juicer

[Res]

Walnut Poppyseed Cake
From: Dining In The RAW by Rita Romano pg. 116

1 cup - Poppy Seeds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er582)
2 cups - Walnuts (http://www.eatraw.com/detail.asp?PRODUCT_ID=er264)
1 cup Dates (http://www.eatraw.com/detail.asp?PRODUCT_ID=er064)
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Put enough carrots to make two cups of puree through the Champion Juicer (http://www.eatraw.com/detail.asp?PRODUCT_ID=er230) Chops walnuts into a fine consistency in the Food Processor (http://www.eatraw.com/detail.asp?PRODUCT_ID=er228) with "S" blade. Set aside. Combine carrot puree and remaining ingredients in processor until well blended. Mix all ingredients together. Add a little more psyllium if necessary to hold cake together. Press into bundt pan and chill to set. Share with Family & Friends and Enjoy!

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Just in time for the upcoming Holidays - but who wants to wait!

Honey Nut and Date Pie Crust (The rage at our December 2003 Holiday Potluck)

This crust was used by Phyllis Polito in her delicious Pumpkin Pie. The Pumpkin Pie portion of the recipes follows.

Created by Jackie Graff
Living Food Feasts from Shinui Retreat
Serving Size : 8

1 cup pecans, soaked for 12 hours, drained and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained and dehydrated for 12 hours
¼ cup raw honey
½ teaspoon salt
½ pound organic dates, seeds removed
1 teaspoon vanilla extract

1. Place all ingredients in a food processor and process until it begins to form a ball.
2. Remove small amounts of piecrust.
3. Press into a pie plate.
4. Continue until entire pie plate is covered. Wrap in plastic until ready to fill. Crust may be made ahead of time and refrigerated or frozen.
5. Crust may be used as is or dehydrated for a dryer crust. Some of the crust may be put aside to use as crumbles on top of the pie.

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Pumpkin Pie
Created by Jackie Graff
Living Food Feasts from Sprout Café

1 avocado, peeled and seeded
½ cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon Celtic sea Salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled
1 cup organic raisins
1 teaspoon psyllium
½ cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe above)

1. Place avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger,
salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again
4. Fold in raisins.
5. Pour into pie crust and top with ½ cup of pumpkin seeds.

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Blueberry or Cranberry Snow Cookies/Scones
- 4 apples
- 3 carrots
- 2 cups pitted dates (packed)
- 4 cups soaked almonds
- 1/2 cup Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (softened but not completely melted)
- 3 cups raisins
- 4 cups shredded coconut
- 3 cups soaked walnuts or pecans (dehydrate them ahead of time for best results)
- 2 cups blueberries or cranberries (frozen work well)
- 2 cups golden flax seeds ground into meal
- 1 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
- 3/4 tsp. stevia powder (optional, found in supplement section)
- 2 cups dried apples chopped fine in a food processor
Place the apples, carrots, almonds, and dates in a food processor or run through a Champion juicer alternating the wet items with the nuts and dates (very important). Mix all the ingredients together in a bowl. Shape into 2 oz. round cookies or 4 oz. scones using a 1/4 or 1/2 measuring cup. Dehydrate at 105 degrees until desired consistency (approximately 8 hours). Refrigerated if you are keeping them more than 4 days. Makes 60 cookies or 30 scones Enjoy Snow Cookies/Scones with Coconut Honey Butter (http://www.purejoylivingfoods.com/recipes/index.shtml#coconutButter) (the next recipe)

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Coconut Honey Butter

1/2 cup Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (butter)
2 Tbs. honey (http://www.purejoylivingfoods.com/products/honey.shtml)
1/8 tsp. Celtic salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
A very small dash of turmeric for color
Mix by hand in a small bowl with a firm spatula or fork. Store at room temp in a glass jar.

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Monkey Madness with Mojo

Ultimate pre or post work out drink. I use this list during the winter
/ spring time.

2 bananas, 1 scoop of frozen berries, 1 scoop of Maca, 1 scoop of hemp seeds or other seeds, 1 scoop of spirulina, 1 tiny scoop of bee pollen, 1 scoop of Super Green Power mix, 2 scoops of Red Star Nutritional powder, 2 dates with pits removed, and 4 ice cubes in a base of FRESH pure Apple Juice - about 12 oz. + 4 oz of pure water. Blend for 60 seconds.

This power drink will send you through your day with such energy and bounty - you will not know what you did before you had this EVERY morning. The list to get at the health food store is extensive and will be about $100 - for a month supply - and worth every cent.

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Raw Falafel
From Raw Power (http://www.eatraw.com/detail.asp?PRODUCT_ID=er600) By Stephen Arlin, pg 136

1 1/2 cups - Walnuts (http://www.eatraw.com/detail.asp?PRODUCT_ID=er264)
1 1/2 cups - Macadamia Nuts (http://www.eatraw.com/detail.asp?PRODUCT_ID=er018)
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons Raw Sesame Tahini (http://www.eatraw.com/detail.asp?PRODUCT_ID=er057)

1/4 cup fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon Sea Salt (http://www.eatraw.com/detail.asp?PRODUCT_ID=er041)
Soak nuts for 15 minutes, then drain. Mix all ingredients with a wooden spoon in a large mixing bowl. Then put all ingredients through a Champion Juicer (http://www.eatraw.com/detail.asp?PRODUCT_ID=er230)with the blank plate, or a green power or green star with the tension knob removed. Add up to ½ cup water, if necessary. After processing, mix all ingredients thoroughly with clean hands. With the Falafel mixture, mixture, make a small ball (ping pong sized), then flatten the ball to make a patty. Put the patty on a mesh dehydrator tray. Continue until all the mixture is used up . Dehydrate (http://www.eatraw.com/detail.asp?PRODUCT_ID=er502)for 8-10 hours at 95 degrees Fahrenheit. Makes 35 - 40 patties. Enjoy!

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Jicamashed Potatoes
Ingredients:
4 cups jicama, chopped
1 avocado, chopped
2 cloves garlic, chopped
1 teaspoon Celtic salt
Directions:
Blend in food processor and top with Mushroom Gravy.

Holy Frijoles
(Refried Beans)
2 cups sprouted rye from
Rujuvelac pulp
1 apple
1 Red chili
2 teaspoons Mexican seasoning
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon Celtic salt

Whipped Sweet Potatoes

from Chef Chad Sarno
Serves 4


1 ½ c sweet potatoes peeled and chopped
1 ½ c cauliflower chopped
1 c pine nuts
¼ c leek chopped
2 T onion powder
3 T flax oil
¼ c filtered water
½ T Celtic salt
2 T dried parsley

In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.

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Cranberry Sauce


Wash one pound of cranberries very well,
place in food processor or blender along with one or two peeled,
seeded oranges and about 4 soaked dates. Add a teaspoon of orange
zest too if you want (grate off some of the orange not the white
before skinning and cutting up.) Blend until berries are very well
broken up. Taste for sweetness and add more orange and dates if
needed. Toss in some chopped walnut or pecan at the end if you want.

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'The Best' Applesauce Pie
This pie rivals the most infamous cooked apple pie. Unofficial
random tests have proven that the traditional omnivore's palate can
not even detect that this is a raw pie. Rich and sweet and aromatic
with cinnamon, this is another recipe to offer your skeptical
friends. They will never know what hit them.

If you like a tart pie with firm apples, the best choice is Granny
Smith apples. For a sweeter pie with softer apples, Fuji, Jonathan
gold or Macintosh all work well. I usually use 2 or 3 types of
apples for this pie, to keep the flavor uniform each time I make
it. I have an almond crust here, but walnuts or pecans work as
well. This pie will serve at least twice as many people as a cooked
pie the same size as it is very dense. For portion control, it
would probably be best if you sliced and served it yourself. Keep
the slices thin, no more than 1 inch thick at the wide end.

If you don't have a heavy duty juicer, the filling can be made in a
strong blender such as the Vita Mix or the K-tec HP3.

Basic Almond Date Crust
This crust is a variation on a theme as its ingredients can be
increased or decreased according to needs, also sunflower seeds can
be added to it, or raisins in place of some or all of the dates. As
long as you have a crust that will hold together as a knife slices
through it and doesn't become soggy from the filling it holds-you
have succeeded.

1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates (see note)
1 tablespoon water
1/2 teaspoon vanilla (optional)
Dash of cinnamon (optional)

Soak almonds 8-12 hours After soaking, put nuts briefly (30
minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In a food processor, process nuts until
evenly ground. Add dates and process until finely ground. Add
water, vanilla, and cinnamon while processing. The crust must
appear slightly damp and be holding together, a small amount of
additional water may be necessary to achieve this effect.
Immediately press into pie plate. (At this point you could
dehydrate if for awhile but this step is not necessary.)

Note: Date pieces can be found at some health food stores, they are
less expensive than whole dates. If you are unable to find them,
measure 1 1/2 cups of roughly chopped dates.

Filling
10-12 apples (peeled, and cored), cut in chunks
2 cups dates, pitted (medjool are the best)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons psyllium husk powder

Put apples, dates and raisins through a Champion or a Green Life
juicer, using a blank screen. This should yield at least 6 cups of
applesauce mixture, if it doesn't, add more apples and put through
the juicer again. For smoothest results, then place the mixture in
a food processor and process until very smooth. Add cinnamon,
process until mixed in. Gradually sprinkle in psyllium, process
until mixed in thoroughly. Immediately pour into pie shell. Cover
and refrigerate.

If you do not own a heavy duty juicer, you can get similar results
with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

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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.

Yams are preferable for this pie because they are a bit sweeter
than sweet potatoes. Try to find Garnet or Jewel yams at your
organic market, they are a deep orange color and make up an
excellent pie. This is a plan ahead recipe that calls for soaking
the almonds for the crust.

Crust
Prepare the same crust as for apple pie, above
Filling

6 small yams (peeled), cut up
3/4 cup dates (soak whole dates for 20 minutes, pit and coarsely
chop)
1/4 cup raisins (soak for 20 minutes, reserve soak water)
1/2 cup pine nuts (soak for 5-10 minutes, rinse)
1/8 teaspoon Chinese 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon garam masala or cloves or additional 5 spice powder
1/2 teaspoon vanilla
2 tablespoons psyllium husk powder

Using a blank screen, put yams through a Champion or Green Life
juicer, alternating with dates, raisins and pine nuts. It should
amount to at least 4 cups, if not, add more yams and put it all
through the juicer again. Place the mixture in a food processor.
Process thoroughly. Add Chinese 5 spice powder, garam masala and
vanilla. Be patient with processing, the smoother the better. After
5-6 minutes if the mixture is not very smooth add a small amount of
raisin soak water, so it will process to a smooth puree. Gradually
add psyllium, while the processor is running. Pour into crust
immediately. Keep refrigerated. Delicious served with a dollop of
one of the nut fluffs.

Note; if you do not have a heavy-duty juicer you can achieve
similar results using a heavy-duty blender.

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: For more intense flavor, soak fruit in the juice of 1
orange. Add 1 teaspoon orange zest to yam mixture. Increase spices
to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, 1/8
teaspoon garam masala (same), pinch of clove, 1 teaspoon vanilla,
pinch of sea salt.

Fluff Topping
Cashews have a natural sweetness, which in combination with dates
is delectable. Soaked cashews grind up into a very smooth fluffy
mixture. It is a delightful taste to use in place of whipped cream
or yogurt, and most agree that it truly tastes better. Cashew fluff
is also used as a base for several other recipes. Most cashews are
not raw.

If using almonds, they don't quite give up their mealy texture, no
matter how much you blend, but they make a tasty topping and are
the most nutritious nut.

For best results, peel the almonds. This is more trouble and not
necessarily recommended for most recipes calling for almonds, but
it does make a difference in the fluff recipe. How to peel almonds:
Soak 10-12 hours. Rinse. Pour very hot water over them (the
equivalent of hot tap water), allow almonds to soak in the hot
water for up to one minute, rinse with cool water. The skins should
slip off. Another alternative is to use almonds that have soaked
for several days in the refrigerator, with daily water changes. The
skins can be peeled off without the use of hot water after a few
days.

1 cup of cashews, almonds or filberts soaked 10-12 hours, drained
and rinsed.
4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve
soak water.
1/2 teaspoon vanilla (optional)

Place nuts in blender. Grind, gradually adding date water until it
is of 'whipped cream' consistency. Add dates one at a time. Blend
until smooth and creamy. Refrigerate. Keeps well for up to a week.
Yields 2 cups.

Notes:

Medjool dates are the best, but Khadrawi or Honey dates work well
also.
Adding vanilla to the fluff gives it even more of a 'whipped cream'
flavor.
If you are unable to soak the nuts and dates 8-12 hours, soak them
for at least 4 hours to achieve best results.

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Cold Black Ink Linguini With Spicy Sesame Sauce

1 package of hijiki soaked for 30 minutes,
2 scallions chopped,
1 cup broccoli chopped

Mix together and set aside while preparing the sauce.
Spicy Sesame Sauce

1/2 cup sesame seeds,
1/2 cup almonds,
1 t. minced ginger,
1 t. minced garlic,
1 T. nama shoyu,
1 T. miso,
½ lemon juiced,
¼ t. cayenne,
2 dates soaked,
¼ cup water

Blend till creamy and pour over salad.

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Quick and easy nut cheese
½ cup of Brazil nuts, ½ cup raw almonds, 1-2 cup pine nuts, ¼ red pepper, 1 clove garlic, ¼ red onion, Juice of 1 lemon, 1T. miso paste, 1/4 cup fresh basil, 1 stem Swiss chard, ¼ t. cayenne
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. 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!

Smooth Flax Morning
1/4 Cup flax soaked over night in 2 cups water, 1 banana, 1T. lecithin granules, 1/2 t. vanilla, 1 slice of fresh ginger
Blend all together for a creamy morning meal.

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Special Hummus

2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup sesame seeds (hulled)
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika

Blend all of the ingredients in your Vita-Mix or food processor. Be sure that you use hulled sesame seeds, which are white. If you use a food processor, you should grind the seeds beforehand in a coffee grounder. Serve with vegetables.

Avocado Mayonnaise

1 avocado
1 /2 lemon, juice
2 Tbs. olive oil
2 Tbs. dulse flakes
1 tsp. curry powder
1 tsp. maple syrup, or 2 dates

In your food processor, mix the lemon juice with the avocado, and add the oil gradually with the other ingredients. You can easily double this recipe. Serve with vegetarian sushis, or use as a tip or a salad dressing.

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Herbed Pumpkin Seeds Pate

1 1/3 cups pumpkin seeds
2 Tbs. olive oil
2 green onions
1/4 fresh basil
1/3 fresh parsley
2 Tbs. lemon juice
1/2 – 1 tsp. sea salt (to taste)

Soak the pumpkin seeds for 4-6 hours, or overnight, and drain. Mix with the other ingredients in your food processor. Serve with vegetables or as a base for nori rolls.

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Are you kidding me? Who said you'd starve on a RAW FOOD DIET! :D

Cinnamon Rolls with Frosting

Dough:
2 ½ cups almond meal (leftover from making almond milk with the Amazing Nut-Milk, Juice, and Sprout Bag)
2 ½ cups flax meal (grind 1 1/3 cups whole flax seeds in your blender or spice grinder)
1 cup soft pitted dates, firmly packed
1/8 cup pure water
¼ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 dash cayenne
¼ cup olive oil or Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (flax oil is too heat sensitive)
Blend the dates and water in a food processor or blender until it becomes a paste. Mix everything in a large bowl and work with your hands until the dough is well mixed. Place the dough on a Teflex sheet or piece of wax paper and form into a ¼" thick square using your hands to shape it. Then cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Filling:
½ cup soft pitted dates, firmly packed
½ cup raisins
1 Tbs. cinnamon
1/8 cup water
extra raisins
½ cup soaked and dehydrated walnuts, coarsely chopped
Puree the first 4 ingredients in a food processor until the mixture becomes smooth. Spread the mixture onto dough. Sprinkle with extra raisins and walnuts. Using the Teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the Teflex or wax paper and place in the refrigerator until chilled. Slice into desired thickness and dehydrate at 105 degrees until warm.
Optional frosting:
1 cup raw cashews or pine nuts soaked 4 or more hours
(1 ½ cups after soaking)
¾ cup water
6 Tbs. honey (http://www.purejoylivingfoods.com/products/honey.shtml) or dates
juice of 1 small tangerine and the entire peel
1 tsp. vanilla

Blend until smooth and creamy. Add a little extra water if you want it thinner. Drizzle on top of dehydrated cinnamon rolls.
Tip: Keep rolls in your freezer. Dehydrate as needed.

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Marinated Vegetable Lasagna

3 medium yellow or green zucchinis or 2 small eggplants sliced lengthwise and marinated in the juice of 1 lemon and ½ tsp. Celtic Sea Salt
2 large Portobello mushrooms or equal amounts of shiitake or oyster mushrooms, chopped and marinated in Nama Shoyu or lemon and salt (see above)
1 ½ large bunches of spinach, chopped and marinated in Celtic Sea Salt and olive oil

1 cup finely chopped pine nuts for topping
Marinara:
2 cups sun-dried tomatoes, covered in water and soaked 2 or more hours
2 large or 5 small dates
2 cloves garlic
1/8 yellow or red onion
½ cup packed basil leaves, chopped
1 medium tomato
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
½ tsp. Italian seasoning
Puree in a food processor or Vita-Mix blender until smooth. Add soak water from tomatoes if necessary.
Ricotta:
3 ½ cups macadamia nuts soaked 2 or more hours
½ cup pure water (you may need more)
2 cloves garlic
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
½ tsp. Italian seasoning
Puree in a food processor until fluffy. Add more water as needed.To assemble, place ½ the marinated zucchini or eggplant in the bottom of a large lasagna pan (save the marinade for a salad dressing). Then layer ½ the ricotta using your fingers to spread it evenly. Next, layer all the mushrooms. You can puree them in the food processor for a "meaty" texture. Next, place ½ the marinara sauce. Then, the zucchini/eggplant. Then layer on all the spinach
Sauce Ricotta
Top with chopped pine nuts.
If it's a sunny day, place the lasagna in the sun for a couple hours, covered by a screen for protection. Otherwise, warm it in the dehydrator on 105 degrees until mealtime.

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Black Forest Cherry Brownies

4 cups soaked and dehydrated walnuts (Soak 2 ½ cups for 36 hours, rinsing every 12 hours. dehydrating is optional.)
¾ cup packed pitted dates
¾ cup raw carob powder
2 tsp. cherry extract
½ cup coarsely chopped walnuts or almonds (soaked and dehydrated for best results)
½ cup dried cherries or raisins
Puree 4 cups walnuts in a food processor until it becomes a fine meal. Add dates and continue to puree until well mixed. Add carob and cherry extract and puree again. Mix in the chopped nuts and cherries by hand. Press into a 9" square brownie pan. Refrigerate and slice. Serve with fresh sliced strawberries or raspberries or use frozen berries.
Will last for weeks in your refrigerator or freezer.

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Caesar Salad
Original recipe by Blessing

1/3 cup olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil)
½ cup water
1 Tbs. miso (light)
½ lemon, juiced
1 large or 2 small dates
2 cloves garlic

Blend well in blender.
Parma Pine Cheese

1 cup pine nuts
1 ½ tsp. olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil) or flax oil
¾ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
Puree in a food processor on pulse until cheesy looking
Mix with 2 heads of romaine.

Tostadas
by Elaina Love and Matt Samuelson

Use romaine lettuce leaves or cabbage leaves as your tostada shell, and fill with Sunflower “Refried” Beans, Better than Beef, guacamole, salsa, and Pine Nut “Sour Cream.”

Sunflower "Refried Beans"
Serves 8-10


4 cups soaked sunflower seeds (2 ½ cups before soaking)
½ cup flax oil, hemp oil, or olive oil
3 ½ tsp. onion powder
2 tsp. chili powder
2 ½ tsp. cumin powder
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 Tbs. unpasteurized dark miso paste
3 Tbs. raw tahini
1 Tbs. apple cider vinegar (http://www.purejoylivingfoods.com/products/cider_vinegar.shtml)
¾ cup pure water
Put all ingredients in a food processor and puree until creamy.
Best served warmed in the dehydrator at 105 degrees.

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Better than Beef
Serves 8-10

4 cups pulp from your juicer of carrot, parsnip and/or celery root
1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
1/3 cup olive (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil) or flax oil
1/3-½ red onion, finely minced
3 tsp. onion powder
2 tsp. garlic powder
3 tsp. chili powder
2 tsp. cumin powder
¼ tsp. cayenne
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 Tbs. unpasteurized dark miso paste

Using your hands, mix all ingredients well in a large bowl. Let sit for an hour or more for flavors to meld. Best served warmed in the dehydrator at 105 degrees.

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Pine Nut or Cashew "Sour Creme"
Serves 8


1 ¼ cups pine nuts or cashews, soaked 1 hour or more
½ cup young coconut meat or ½ additional cup of nuts
1 tsp. raw apple cider vinegar (http://www.purejoylivingfoods.com/products/cider_vinegar.shtml)
½ tsp. unpasteurized light miso paste
¼ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 ½ Tbs. lemon juice (about ½ lemon)
Blend all ingredients in a blender until smooth and creamy.
Will keep for up to 2 week in the refrigerator.
[TOP (http://rawsacramento.net/recipes.htm#top)]
Guacamole

1 large or 2 small ripe avocados
1 tsp. onion powder
½ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
2 tsp. lemon juice
Use a fork to mash the avocado and seasonings.
To maintain the green color, leave an avocado pit in the guacamole

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Sangria
Serves 2

Juice of 4 oranges
Juice of ½ lemon & ½ lime
2 cups pure water or coconut water
2-3 large pitted dates
1 cup hibiscus flower sun-tea
optional: dash of stevia for sweeter flavor

Blend dates thoroughly with 1 cup liquid. Add the remaining mixture to the blender and blend for 10 seconds. Serve at room temperature.
Garnish with ½ cup thinly sliced strawberries or other fresh seasonal fruit

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Coconut Flan with Orange Glaze
Serves 2

2 cups young coconut meat, packed
¼ cups pitted dates, packed
2 ½ tsp. vanilla
1 ½ tsp. psyllium powder
Pinch of Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
¼-1/3 cup coconut water
Put all the ingredients in the blender. Start with ¼ cup coconut water, and add more if needed. The mixture should be a very thick consistency. Pour into a pie or brownie dish or individual tart molds. Layer the top with the orange glaze.
Orange Glaze:
2 cups orange juice
1 ½ cup pitted dates, packed
¾ tsp. cinnamon
Pinch of Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
2 tsp. psyllium powder
Blend 1 cup of juice with the dates until creamy. Add remaining ingredients and blend well.

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Hemp Corn Chips

Approximately 175 chips
6 cups fresh or frozen corn
1 cup hemp seeds
10 cups soaked sunflower seeds (6 cups before soaking)
2 ¾ cups water
1 ½ cups flax seeds ground into a meal
1 ½ Tbs. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
juice of 1 lime
Puree corn in a food processor until creamy. Place in a mixing bowl. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.

Salsa Fresca
Serves 2-4

2 large tomatoes, diced
½ medium red onion, finely minced
2 cloves garlic, crushed
½ jalapeno or more to taste, finely minced
juice of 1 lemon or lime
½ cup cilantro leaves, chopped
½ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml), or more to taste
Optional: 1 tsp. apple cider vinegar (http://www.purejoylivingfoods.com/products/cider_vinegar.shtml)
Optional: 2 Tbs. sun-dried tomatoes, pureed
Mix ingredients in a bowl. For best flavor, let sit 1 hour or more so flavors meld.

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Hearty Chili
Makes 6 cups

Marinated vegetables:
1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into ½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 Tbs. lemon juice
2 Tbs. olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil)

Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

Hearty Chili sauce:
1 large tomato
1 cup sun-dried tomatoes, soaked with enough water to cover
¼ cup olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil)
1 ½ cups purified water
1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper
½ tsp. celery seed
½ tsp. oregano
½ tsp. cumin
1 ½ tsp. chili powder

6 pieces of cornbread, chopped into 1" pieces (do not blend)
Blend above ingredients except cornbread on high until smooth.
Pour blender mixture over marinated vegetables (make sure they have marinated long enough to be soft before doing this step)
Add cornbread and mix everything together. Serve warmed to 115 degrees and top with Cashew Sour Cream (see recipe)

Cornbread

1 ½ cups dry golden flax seeds ground into meal or soaked 4-8 hours and ground in a Vita-Mix blender (blend dry seeds first before getting your blender wet)
2 cups soaked raw almonds (1 ¼ cups before soaking) soaked 4-8 hours or 3 cups almond meal left over from almond milk and ½ cup oil
2 cups raw cashews or 1 cup raw cashew butter
1 cup pine nuts
1 10 oz bag of frozen corn or fresh off the cob
¼ cup raw honey (http://www.purejoylivingfoods.com/products/honey.shtml)
2 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
2 cloves garlic

Put almonds in the blender with enough water to cover, and blend until creamy. Use a celery stalk as your spatula to keep things moving in the blender. If you are using almond meal instead of almonds, put 3 cups of almond meal in a large mixing bowl with ½ cup melted coconut butter or olive oil.

Blend cashews as you did the almonds, or add the cashew butter to the bowl.
Blend pine nuts, corn, and honey or maple syrup in the blender until creamy. You can stop blending while the corn is a little chunky if you like. You may need to add a little water to blend.

Put all ingredients in the bowl and mix well. Let sit for 15 minutes.
Spread the batter onto a 16" dehydrator tray covered with a Teflex sheet. Make the bread about ¼" thick. Score into 25 squares with the edge of your spatula or a butter knife. You should fill at least 2 trays.

Dry at 105 degrees for about 3 hours. Flip the bread and remove the Teflex sheet. Dry for another 3 hours or until bread is still very moist and is easy to lift. Store in the refrigerator for up to 1 week. Enjoy topped with sweet honey "butter."

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Meltaway Peppermint Patties

Have outrageously healthy and delicious fudge in less than 30 minutes!
Mint layer:
3 cups dry, raw shredded coconut
1/3 cup honey (http://www.purejoylivingfoods.com/products/honey.shtml) or maple syrup
½ tsp. mint extract or 3 drops peppermint essential oil
Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup honey (http://www.purejoylivingfoods.com/products/honey.shtml) or maple syrup
1/8 cup organic cocoa powder or raw carob powder
(add until mixture reaches desired color)
½ tsp. vanilla extract
a smidgen of cayenne pepper
1/8 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)

Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until the mixture becomes the consistency of butter. Make sure you do not blend so long that you separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vita-Mix. If you don't have a Vita-Mix, you can still blend, although you may need to separate the coconut into 2 batches.

Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. Use a spatula to mix well. Set aside.

Blend the coconut for the chocolate layer. Mix the coconut in a bowl by hand with the rest of the ingredients.

Separate the chocolate mixture into two halves. Take one half, and press it into the bottom of a 4" square baking dish or other container. Put it in the freezer for 5 minutes until it is solid.

Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple minutes.

Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

Pop the meltaways out of the container by twisting or pry out with a spatula. Place on a cutting board, and cut your meltaways into the desired shape using a sharp, thin knife.

Enjoy often!

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Easy Avocado Burritos

1/2 large or 1 small ripe avocado ( a ripe avocado should yield under the pressure of your thumb)
1/2 tsp. organic onion powder
1/4 tsp.Celtic sea salt (http://www.purejoylivingfoods.com/products/index.shtml#sea_salt)
1 tsp. lemon juice
2 or more fresh Romaine leaves
1/4 cup of your favorite raw organic salsa from the health food store or fresh chopped tomatoes
Use a fork to mash the avocado and seasonings. Place the guacamole in the lettuce leaf and top with salsa or tomatoes and sprouts. Wrap it up and eat it like a burrito.
**Stretch those avocados! If you just don't have enough ripe avocados to make guacamole here's a little trick: For every medium avocado you use, blend 1 stalk of celery and 2 tsp. avocado or olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil) until creamy, then mix with the avocado (a great way to get kids to eat celery too).

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Nut Nog

serves 3
cup soaked almonds (1/2 cup before soaking 8-12 hours)
1/4 cup pine nuts (unsoaked)
2-1/2 cups pure water
Blend the nuts and water together until smooth. Pour through the Amazing Nut Milk, Juice and Sprout Bag (http://www.purejoylivingfoods.com/recipes/products/index.shtml#sproutbag). Squeeze the bag until all the liquid is out. Save the pulp for Cinnamon Rolls.
2 frozen bananas
5 medium dates, pitted (soak if firm and use the soak water in place of water)
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. vanilla extract or 1/16th of a vanilla bean (scrape the black beans from the center)
2 tsp. flax or almond oil
pinch of Celtic sea salt (http://www.purejoylivingfoods.com/recipes/products/index.shtml#sea_salt)
Blend mixture together and serve immediately. If you want to make ahead of time, use unfrozen bananas and chill. Will last for 1-2 days in the refrigerator.

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Marinated Kale Salad
(From Elaina's Pure Joy Kitchen Recipe Book)
A tender and delicious mix of kale and avocado with a kickin' marinade. If you've wondered about raw kale, go for it, it's better than you can imagine! It's a big hit with kids and is loaded with calcium.
Salad:
- 1 bunch fresh dinosaur or red Russian kale, stems removed and ripped into bite sized pieces
- 1/4 large red onion, very thinly sliced
- 1 medium green or yellow zucchini, julienned or 5 shitake mushrooms, thinly sliced.
- 2 medium avocados, chunked (add after you massage the salad)
Marinade:
- 3/4 cup olive (http://www.purejoylivingfoods.com/recipes/products/index.shtml#olive_oil) or flax oil
- 1/2 cup lemon juice
- 1 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/recipes/products/celtic_sea_salt.shtml)
- 1/8 tsp. cayenne pepper (add after massaging the salad)
- 1 clove garlic, crushed (optional)
Pour the first 3 ingredients of the marinade right onto the torn kale leaves. Use your hands to massage and squeeze the kale. This will work the salt and lemon in and help to make the kale tender. Continue to knead the salad until it begins to soften.
Add the avocado and cayenne pepper and garlic if you like. Mix well and serve.
This salad gets better as it sits. It will last for 3 or 4 days in the refrigerator.

[Res]

Fresh Strawberry Pie
by Elaina Love
serves 8

http://rawsacramento.net/art/astrawberrypiesm.jpg



Crust:
- 1 ½ cups dehydrated almonds, walnuts or pecans (3/4 cup before soaking)
- 3/4 cup soft pitted dates
- ½ tsp. Celtic sea salt
- a pinch of cayenne pepper
Puree the nuts in a food processor until they are like flour. Add the remainder of ingredients and puree until the mixture sticks together or forms a ball.
Press into a pie plate.
Filling:
- 2/3 cup firmly packed, pitted dates
- 1 1/3 cup berries (any kind of berry works great)
- 4-6 cups berries (slice if using strawberries)
- 2 Tbs. psyllium husk powder
Blend the dates and 1 1/3 cup berries in a blender or food processor until well mixed
Mix the blended mixture in with the 4 cups berries and psyllium. Fill the pie shell and refrigerate.

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Cucumber Tomato Surprise - The surprise is how easy it is!
- 1 medium tomato, chopped
- 1 small cucumber peeled in stripes and chopped (seeds removed if big)
- 1 large avocado cut into cubes
- 1 half of a lemon or lime squeezed
- 1 half to 1 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
- 1 Tbs. of olive oil (optional for a richer flavor)
Mix everything together and enjoy!

[Res]

No-Bean Hummus


1/4 C olive oil
3 medium zucchini, peeled, in chunks
3/4 C tahini
3/4 C sesame seeds, soaked
2 cloves garlic, crushed
Juice of 2 lemons
Dash cumin
Dash cayenne pepper
1 tsp. sea salt, or to taste
Water to thin, about 1/3 C
Garnishes: Crudites, to serve; minced parsley and paprika, to sprinkle; and additional olive oil, to drizzlePuree all ingredients in a food processor. Sprinkle with parsley and paprika, drizzle with additional olive oil and serve with crudites. Serves 8.

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Pumpkin Pie w/ Almond Crust - from "Uncooking with Jameth & Kim (http://www.eatraw.com/detail.asp?PRODUCT_ID=er324)" - pages #94 & #98

Almond Crust
2 cups - Almonds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er001) (preferably soaked & dehydrated)
1/3 - ½cup - Dates (http://www.eatraw.com/detail.asp?PRODUCT_ID=er061) (remove pits first!)Mix all ingrediants in Food Processor (http://www.eatraw.com/detail.asp?PRODUCT_ID=er228). Add a little water if necessary to mix. Form into Crust in a pie plate.
Pumpkin Pie Filling

2 cups - shredded pumpkin or butternut squash (no need to peel)
1 cup Dates (http://www.eatraw.com/detail.asp?PRODUCT_ID=er061) (remove pits first)
½ cup - Almonds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er001) (soaked at least 8 hours, then peeled -- or you can use Sunflower Seeds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er007)
2 teaspoons - cinnamon
1 teaspoon - ginger
½ teaspoon - ground cloves
½ teaspoon - nutmeg
½ cup - waterMix shredded pumpkin and water in Food Processor (http://www.eatraw.com/detail.asp?PRODUCT_ID=er228) for several minutes. Add other ingrediants and mix for several more minutes or until well-mixed. Spoon into Almond Pie Crust. Best if chilled several hours before serving. Let EatRaw know if you enjoyed this tasty recipe!!

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"Raw Dressings- Cauliflower Avocado dip" http://www.masglobal.com/artofdiet/images/spacer.gifBY ALEX HART ~ Take two ripe avocadoes (the bigger the better)
~ one medium cauliflower (chopped)
~ half cup chopped green onions
~ one garlic clove
~ half cup chopped parsley
~ Juice of two lemons
~ four tablespoons flax seed oil
~ tablespoon Dulse powder
~ Braggs to taste
blend all ingredients add water until you reach disired consistency. add some tahini or cayene powder

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Energy Soup - Southwest Style
1 cup sunflower sprouts (put in bottom of blender).
Add juice of 1 lemon.
Stuff blender with buckwheat and sunflower greens until full.
Fill blender 3/4 full of filtered or spring water.
Add flax sprouts or any other sprout on hand.
Blend until smooth.
Add avocado and blend 30 seconds more.
Serve in soup bowls.
Use condiments: Braggs Aminos, cayenne pepper.
-from Creative Health Institute, MI

Matt Amsden:
CURRIED CAULIFLOWER SOUP
Water from 1 Thai coconut.
1/4 cup distilled/ spring/ filtered water.
1/4 cup stone pressed olive oil.
1/8 cup Nama Shoyu (an unpasteurized soy sauce).
1/8 cup fresh lemon juice.
2 cups cauliflower.
2–3 ribs celery.
1/3 cup raw macadamia nuts.
1/2 tsp. curry powder.
3-4 cloves peeled garlic. 1. In a blender, combine all ingredients and thoroughly blend.
2. Serve garnished with chopped cauliflower florets.

[Res]

4 Recipes made with Tahini
(from The Raw Gourmet (Alive Books, 1999) by Nomi Shannon)
Reprinted with permission of the author.
www.rawgourmet.com

Frozen Vanilla Bliss
This tastes very much like dairy soft serve ice cream, only better. Not only
is it a great way to start your day but it also makes a healthy snack. Use
more tahini if you are a bodybuilder or are trying to increase your (good)
fat, protein and calorie intake. Bodybuilders might try 1 cup of water, 4
tablespoons of tahini and 2 frozen bananas. The addition of carob or other
fruit works very well in this recipe--let your imagination run wild! If you
prefer a sweeter drink, add one or two soaked dates, or a bit of maple syrup
(which is not raw).
3/4 cup water
2 tablespoons raw tahini, or more to taste
1-2 frozen bananas, cut in chunks
Dash vanilla (optional)
In blender, combine water, tahini, banana and vanilla. Blend until thick and
smooth. Serve immediately. Serves 1.

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Creamy Carrot Asparagus Soup
This could be called the king of soups. The fiber in the asparagus creates a
delightful texture, and the tahini gives the soup a smooth quality. Do not
use the woody ends of the asparagus; chop only the most tender part, about
two inches from the end. (Vegetarian dogs are known to love the woody ends
of the asparagus; they chew on them like a bone!)
1 cup carrot juice
1 cup coarsely chopped asparagus, or more to taste
2 heaping tablespoons raw tahini or almond butter
1 teaspoon chopped onion, or more to taste
nama shoyu (a raw soy sauce) or celtic sea salt, to taste
Dulse flakes, to taste
In a blender, combine the carrot juice, asparagus, tahini, onion, nama shoyu
and dulse flakes. Blend all the ingredients until smooth. Taste and adjust
the seasonings. Yields approximately 1 1/2 cups. Serves 1.
Variation: Heat soup in the top of a double boiler or over very low heat
until it is warm to the touch. For extra spice, stir in 1/2 teaspoon wasabi
powder.

Orange Tahini Dressing
This delightful light dressing only takes a few minutes to make. Its
simplicity invites variation. Try adding 1-2 teaspoons tamari (a soy sauce
made without wheat), or 2 teaspoons poppy seeds and 1/4 teaspoon Chinese
5-spice powder.
2 tablespoons raw tahini
1/2 cup fresh orange juice
1 teaspoon dulse flakes
1 teaspoon grated ginger root
1/4 teaspoon cinnamon
1/8 teaspoon curry powder
Pinch sea salt
In a small bowl, place the tahini. Add the orange juice gradually, blending
it with the tahini. Add the dulse, ginger, cinnamon, curry, and salt. Yields
approximately 1/2 cup.

Halvah
Halvah is a candy popular in the Middle East, where it is made from ground
sesame seeds. This is far superior to the store bought variety. For a
lighter version, make this recipe with the almond pulp leftover from making
almond milk. (Use the almond pulp the day you make it.)
1 1/2 cup raw almonds
1/2 cup raw tahini
3 tablespoons honey (or 3-4 soaked dates)
1 teaspoon vanilla

In a food processor, place almonds and process until finely ground. Add the
tahini, honey and vanilla, and process thoroughly. Press the mixture onto a
plate or pan until it is 1/2" (1 cm) thick (don't worry about filling the
pan, just press the mixture to the correct thickness). Chill the halvah in
the refrigerator for 1 hour or more, then cut it into bite-sized pieces and
roll into little balls. Yields 20-24 pieces.
Variation: Add 3 tablespoons carob to mixture.

[Res]

"Raw Guacamole"
BY ALEX HART
~ Take three ripe avocadoes (the bigger the better)
~ Three medium size jalapeno peppers
~ One medium onion
~ One medium tomato
~ Juice of one half lemon
~ Teaspoon sea salt or tablespoon Dulse powder


Puree ingredients listed above in food processor till well mixed ( almost runny) don’t worry about runny consistency. Mix in ½ cup or more of fresh chopped parsley (washed but well dried) this will flavor and add consistency. A little Cilantro is nice too.

Should be eaten right away, looks great but will change color fast, good for two days in fridge.

[Res]

Raw Humus" http://www.masglobal.com/artofdiet/images/spacer.gifBY ALEX HART Mark's comments: I tried this one as I like pumpkin seeds & used them where the recipe calls for them or sunflower seeds. It turned out green (also due to the high amount of parsley). It was way too salty for me. Cut out the salt entirely especially if you add any braggs).
Ingredients:
1. One cup SPOUTED chick peas (not canned or boiled)
2. One half cup of shelled SOAKED sunflower or pumpkin seeds (raw not roasted)
3. One lemon
4. Two cloves of garlic
5. One half to one cup of fresh chopped parsley
6. Two table spoons cold pressed flax seed oil
7. One tea spoon. of sea salt or one table spoon of ground kelp or ground dulse.
8. A pinch of ground cayenne pepper
9. some Soya-sauce or brags aminos to taste
Soak one cup of chick peas and ½ cup of pumpkin or sunflower seeds for 12 to 18 hours rinse and shake or towel dry put into processor blend or process to a pasty consistency add two table spoons flax seed oil, the juice of 1 lemon, and the pulp of two cloves of finely chopped or pressed garlic blend again add ½ cup of finely chopped fresh parsley add sea salt or kelp/dulse If you desire and hand stir into mix. Add Soya-sauce or brags aminos to taste (poppy seeds go great into this mix too).
This high enzyme nutritionally superior humus tastes great. It makes a great fresh veggie dip or stands alone as a side dish. Lasts at least 4 days refrigerated.

[Res]

The next 4 recipies from the new book “Raw Soups, Salads and Smoothies,” by Frédéric Patenaude

TWO RAW SOUPS

Djitsu Cream

3 tomatoes
4 Tbs. water
1/2 lemon, juice of
12 black sundried olives, pitted
1/3 cup fresh parsley
1 green onion

Blend everything together and serve. Don’t forget to take the pits out of the olives! The flavors in this soup are intense. With no water and less tomatoes, it could be served as a dip.

Green Cuke

6 small cucumbers, peeled and chopped
2 green onions
1/4 cup fresh dill
1/4 cup fresh parsley
3 cups romaine lettuce
2 avocados
pinch of sea salt (to taste)

Blend the cucumbers together, adding water only if you really need to. Add the rest of the ingredients progressively. You have to try this one out!

ONE GREAT SALAD

Fennel Delights

3 cups of fennel, thinly sliced
1/4 cup chopped parsley
1 yellow pepper, diced
1 celery rib, diced
1/2 avocado, diced
2 Tbs. olive oil
6-8 sundried tomatoes, soaked and chopped

Soak the sundried tomatoes in advance for at least one hour. Mix all of the ingredients and be prepared for something delicious!

ONE INSANE SMOOTHIE

Green Spirulina Smoothie

1 cup water
1 cup papaya
1 large mango
1-2 tsp. spirulina powder (or flakes)
1 tsp. olive oil, or coconut butter (optional)

Blend everything together and be prepared for something delicious. This is my favorite smoothie recipe of all time (inspired by my friend Surya’s recipe)!

[Res]

Next 5 Recipes: Copyright By Vital Creations, LLC (Chad Sarno)

Baby Spicy Mesclun Salad with Miso -Citrus dressing and Candied Walnuts
Serves 4, with left over dressing
This is a wonderful light summer salad, the sweet dressing really compliments the bitter spiciness of the baby greens to gift you a burst of summer.

2 good size handfuls of baby spicy mesclum mix, (my favorite mix is with arugula, dandelion and mustard)
1 carrot shredded course
a few slices of red onion sliced paper thin
¼ c orange juice
¼ c olive or flax oil
1 clove of garlic
½ T ginger
2 T white miso
Pinch of Sea Salt

Using a blender or whisk, blend together the orange, oil, miso, garlic, ginger and salt until smooth.
Toss all ingredients in a small mixing bowl with desired amount of dressing. Serve with fresh sprouts.
-----------------------------------------------------------------------------------------------------------

Candied Walnuts
Makes 4 ½ cups

3 cups walnuts soaked over night in filtered water
¼ c date paste, or 3 T maple sugar
½ T cinnamon
T mesquite meal (optional)
¼ t cayenne
½ T Celtic Sea Salt

After straining the walnuts, toss all ingredients well, until thoroughly mixed.
Spread mixture on dehydrator sheet and continue to dehydrate for 12-14 hours.
Store in sealed container
-----------------------------------------------------------------------------------------------------------

Sweet Ginger Corn Cakes
Serves 4

1 c corn meal,( fresh kernels dried and ground)
2 ½ c almond flour (easiest made by dehydrating almond milk pulp and grinding to a flour)
1 c flax meal, ground course
1 c corn kernels
1 c bell pepper diced
1 c water
1 ½ T onion powder
T ginger minced fine, (a fine zester works best)
2 t dried parsley
2 t celtic salt
½ t black pepper
1 ½ t mustard powder
¼ c olive oil
2 ½ T mesquite flour

Hand mix all ingredients. You may need to hold back on a bit of the almond flour to get desired consistency. Form into small patties, place on dehydrator sheets and continue to dehydrate at 110 degrees for 3-5 hours
Serve with a fresh Coriander Aioli.
--------------------------------------------------------------------------------------------------------------

Fresh Coriander Aioli

Makes 1 ½ cups


2 c coconut meat
¼ c cashews soaked 10-12 hours or pine nut
3 T olive oil
1 T coconut butter (optional)
1 T lemon juice
2 T date paste
2 cloves garlic
1 t Celtic salt
¼ c Fresh cilantro, stalk cut.

In high speed blender, blend all ingredients until smooth, may need to add water to get desired consistency. Pipe with a pastry bag onto ginger corn cakes.
----------------------------------------------------------------------------------------------------------------------------------------

Seasonal Fruit Crumble
Serves 4

4 cups Seasonal fruit sliced thin
1/2 c raisins soaked 2-4 hours or dates pitted
T cinnamon
1/2 T lemon juice
t nutmeg
1/2 t Celtic salt
2 c pecans soaked 10-12 hours and dehydrated or just unsoaked
1 c dates pitted
¼ c dried coconut

In high speed blender, blend 1 cup seasonal fruit, soaked raisins, cinnamon, lemon juice, nutmeg and Celtic salt until smooth. Pour sauce over remaining 3 cups of thinly sliced fruit and toss well. Continue by spreading an even layer of fruit mixture in a medium size lasagna pan, set aside. Next, in a food processor pulse the pecans until finely ground then add the dates and coconut and continue to grind until evenly mixed. Crumble an even layer of pecan mixture over apples. Dehydrate whole pan at 110 degrees for 2-4 hours.
Serve warm with Coconut Crème.
Apple, peach and strawberry are my fruits of choice for this recipe.

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Almond Chai
Serves 2

3 c plain nut milk or coconut milk
½ T ginger juice, (the easiest way to make juice is simply by mincing it first in the food processor, then squeeze the pulp in a nut milk bag or cheesecloth)
¼ t nutmeg ground
½ T cinnamon
1 ½ T carob powder
½ t cardamom ground
2 T maple syrup or 3 dates
pinch of Celtic salt
pinch of Black pepper

In vita mix blend all ingredient until smooth

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Pumpkin Seed Butter Dressing [554] From Omega Nutrition's Website (http://www.omeganutrition.com/) 1 bunch Parsley
1 Tbsp. (15 ml) Omega Nutrition’s Sunflower Oil
2 Tbsp. (30 ml) Omega Nutrition’s Pumpkin Seed Butter
1 ½ Tbsp. (17 ml) Organic Lemon Juice
¼ tsp.(1 ml) Sea salt
½ cup (120 ml) Water (optional)

Blend ingredients in blender and serve over rice or as salad dressing (use remaining ½ cup water for salad dressing).

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4 New Recipes from Chef Chad Sarno:
Endive Cups with Ragout of Wild Mushrooms

and Chili Tamarind Sauce
Serves 4-6


18 small Belgium endive leaves
3 c assorted wild mushrooms sliced thin
3 T Spring onion Minced
¼ c red bell pepper diced small
¼ c thick tamarind juice
2 T maple syrup or Raisin paste
2 T ginger minced
½ T fresh Thai chili minced (optional)
1 ½ t lime zest
2 ½ T Shoyu
2 T olive oil
t Celtic salt

In medium bowl toss together the thinly sliced mushrooms, spring onions and diced bell peppers, leaving T spring onions on the side.
In separate bowl whisk together the tamarind, sweetener, ginger, lime zest, Shoyu, oil and salt.
Toss marinade with mushrooms and allow to marinate for up to 1 hour.
Take 2 T marinated mushroom mixture and place on each endive leave.
Arrange tree on a plate and garnish with minced onion.
--------------------------------------------

Trio of Shaved Cabbages with Sweet Sesame Vinaigrette

Serves 6


1 c finely shredded Napa cabbage
1 c finely shredded green cabbage
1 c finely shredded red cabbage
½ c red and yellow bell pepper julienne thin
1 c Asian bean sprouts
¼ c olive oil
3 T Nama Shoyu
3 T maple, or date paste
T minced garlic
T minced ginger
½ T toasted sesame oil (optional)
½ T hot pepper minced
½ t Celtic salt

in 3 small bowls separate the three cabbages. Add an even amount to each bowl the bell pepper and Asian bean sprouts. Set aside.
In a small bowl whisk together the olive oil, Shoyu, sweetener, garlic, ginger, sesame oil, hot pepper and salt.
Before serving toss each bowl with equal amount of dressing.
For service, place a small mound of each cabbage around the plate, garnish with seasoned nuts
-------------------------------------------------------


Shitake Croquette with Purees of Yellow and Red Peppers

Serves 8


2 ½ c walnuts soaked 10-12 hours
1 c pine nuts
1 c red and yellow bell pepper diced
1 ½ T ginger minced fine
2 cloves garlic minced
1 ½ T lemon juice
1 c broccoli chopped in small florets
1 ½ t Celtic salt
3 T basil shredded fine
¼ c cilantro chopper fine
1 ½ c shitakes sliced paper thin
1 ½ T Nama Shoyu
2 T olive oil

Marinate the shitakes in the Nama Shoyu and olive oil, allow to marinate for 10-20 minutes and set aside. Homogenize the walnuts and pine nuts, hand mix in remaining ingredients, including the shitakes and marinate until thoroughly mixed. On dehydrator sheets form mixture into small ½ dollar size burgers and allow to dehydrate for 5-7 hours.
To plate, pour a small amount of red and yellow bell pepper puree (see below) on different sides of the plate so they meet in the middle. Place 2-3 croquettes in the middle of the puree, top croquettes with micro-greens or sweet pea shoots

Bell pepper puree:

2 peppers chopped
T olive oil
½ T ginger
½ T cumin
¼ t Celtic salt

In high-speed blender, blend ingredients until smooth. Serve with shitake croquettes.

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Homemade Raw V-8 Juice
Raw V8 Juice

6 medium-sized carrots
1 small beet (wash well)
3 large tomatoes
1 bag baby spinach
1/4 head fresh cabbage
1 red bell pepper
1 green bell pepper
3 stalks celery
1/4 sweet onion
1/2 clove garlic or less if you don't care for garlic
Kale leaves (a little goes a long way so be careful)
Chili pepper and salt to taste

Run all the vegetables through your juicer, add salt to
taste, and then sit back and enjoy the healthiest V-8 juice
around. Tabasco sauce to taste can be substituted for the
chili pepper.

-----------------------------------
Pumpkin Seed Butter Dressing

Ingredients

1 bunch Parsley
1 Tbsp (15 ml) Omega Nutrition High-O™ Sunflower Oil Blend
2 Tbsp (30 ml) Omega Nutrition Pumpkin Seed Butter
1 1/2 Tbsp (22 ml) Organic lemon juice
1/4 tsp (1 ml) Sea salt
1/2 cup (120 ml) Water (optional)

Directions

Blend ingredients in blender and serve over rice or as salad dressing (use remaining 1/2 cup water for salad dressing).
-----------------------------------
Nut Butter

Ingredients

2 cups (480 ml) Crispy nuts, such as peanuts, almonds, or cashews
3/4 cup (180 ml) Omega Nutrition Coconut Oil
2 Tbsp (30 ml) Raw honey
1 tsp (5 ml) Sea salt

Directions

Place nuts and sea salt in a food processor, and grind to a fine powder. Add honey and Coconut Oil, and process until "butter" becomes smooth. The resulting "butter" will be somewhat liquid, but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.

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Nut dressing
4 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
ground nuts
Combine ingredients and beat thoroughly.

-------------------------------------------------------
French dressing
1 cup olive oil
1/4 cup vinegar
1/2 tsp sea salt
grated onion
chopped parsley
tarragon
basil
oregano
thyme
Put all ingredients into a jar and shake well.

--------------------------------------------------------
Honey garlic dressing
green onions parsley
pimento
garlic
honey
lemon juice
Chop up onion, parsley, pimiento and garlic. Combine with remaining ingredients and mix
thoroughly together.

--------------------------------------------------------
Cucumber Dressing
1 medium cucumber
1 small-medium tomato
2 ribs of celery
Chop all ingredients, place in blender, and blend until smooth.

-------------------------------------------------------
GREEN GODDESS DRESSING

1 medium green onion
1 medium clove garlic
4 sprigs parsley
¾ tsp. sea salt
3 Tbsp. tahini
1 cup Original Rice Dream
1 Tbsp. umeboshi plum paste or plums
1/3 cup oil

Combine all ingredients in blender or food processor; blend until smooth. Adjust seasonings to
taste. Yields: 6 servings or 1 ½ cups.
----------------------------------------------------
Carrot/Avocado Dressing

1 cup fresh carrot juice
1 avocado

Blend avocado and carrot juice in blender. Use as dip for raw vegetables, or sauce for steamed
vegetables, potato, grains. Also good as a salad dressing.
----------------------------------------------------
Carrot Juice Dressing

½ cup raw almond butter
½ cup fresh carrot juice

Blend all ingredients in blender. Great topping for potatoes, steamed vegetables, and grains.
May also be used as salad dressing or dip for raw vegetables.
----------------------------------------------------
Best Salad Dressing!

1 ripe avocado
1 rib celery
1 small tomato
1 small cucumber
1 tsp. distilled water

Blend all ingredients in blender, adding just enough water to make a puree.
------------------------------------------------
Flax Spread
4 tablespoons raw flax seeds
1/2 lemon, juiced
1/2 teaspoon Bragg's Liquid Amino Acids
2 tablespoons of water

Grind the flax seeds to a powder using a coffee or seed grinder. Add the remaining ingredients
and mix into a paste.

-------------------------------------------------
Pinenut Basil Dressing

1 cup pine nuts soaked overnight
1 cup filtered water
2 cups fresh basil
1 Tablespoons Nama Soy

1. Blend soaked pine nuts in a food processor with basil, water, and soy until creamy.

[Res]

Guacamole Dip
by Rhonda of Hallelujah Acres
2 very ripe avocados
2 Tbsp. onion, chopped fine
1 clove garlic, minced
1/2 red pepper, cut fine
1/2 green pepper, cut fine (Raw Sacramento does not recommend Green Peppers, as they are not ripe. Substitute with Yellow or Red)
1 medium ripe tomato, peeled and chopped
2 stalks celery, chopped fine
1 Tbsp. lime or lemon juice

Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and
blend in remaining ingredients. Serve as quickly as possible. Serve w/ fresh veggies.
------------------------------------------------
Yummy Salad Dressing or Dip
by Wendi Diane
Ingredients
Sesame Seed or Almond Butter
Extra Virgin Olive Oil (cold pressed unfiltered reccomended)
water
Braggs Apple Cider Vinger
Braggs Liquid Aminos (optional)
Cayenne Pepper
Clove of Crushed Garlic

Directions:
Take equal parts of raw sesame or almond butter, extra virgin olive oil, and water, dribbles to
taste of Bragg's Apple Cider Vinegar and Amino Acids (I know, controversial), cayenne pepper,
and a clove of crushed garlic.

Blend it in a food processor, or if blender, crush the clove. YUM! Great with all and any
veggies. Amounts are approximate...experimentation is good

------------------------------------------
Zesty Dressing for salads
by Cathy

Mix together equal parts lemon juice, orange juice and lime juice.
Add fresh minced garlic
fresh dill and your favorite salad herbs
pinch of celtic salt
(can blend in avocado or olive oil if desired)
Chill to blend flavors
Serve over tossed salad
Enjoy
-------------------------------------------
Creamy Avocado Mayo
David Jubb

An unsurpassably fantastic recipe, slightly modified:

2 avocados
3T walnut or other oil
2T honey
1 cup pecans
1/3 cup rejuvelac or water
(some) cider vinegar
dashes of lemon juice, sea salt
horseradish mustard to taste (for a bit more character)

Grind nuts to a meal. Put oil in blender, adding chunks of avocado. Slowly add nut meal, blend
til all is smooth. Add honey and other things, to taste.

Fantastic! Try on celery, crackers, etc. This is like a hummus to the nth power.

-------------------------------------------

Thai Guacamole
Courtesy of Jen
Ingredients
1 avocado, pitted and peeled
1 cup green beans
3tbsp lime juice
2 tbsp minced ginger root
1 tbsp chopped, seeded jalapeno
2 tsp minced garlic
1 tsp curry
1/4 cup minced cilantro.

Instructions

Puree avocado, beans and lime juice until smooth. stir in all other ingredients.
(To taste- this is VERY garlicky, so if you want, you can reduce the garlic)
Play around with it; it comes out interesting any way you look at it! Yields about 12 servings.

[Res]

ALMOND CINNAMON BREAD

6 cups almond pulp (leftover from making almond milk with the Amazing Nut Milk, Juice and Sprout
Bag*)
1 cup coconut oil* (softened by putting a glass of solid oil in hot water)
1 1/2 cups golden flax seeds ground into a meal with your blender or clean coffee grinder
1/2 cup honey*, maple syrup or date paste (made by blending soaked dates and a small amount of
water together)
1 tsp. cinnamon
1 cup raisins or currents
2 tsp. Celtic sea salt*

Mix almond meal and flax meal together by hand in a large mixing bowl. Add the remaining
ingredients and mix well with your hands.

Press onto a dehydrator tray lined with teflex*. The bread should be about 1/4" thick. Use your
hands to smooth it flat. Score into bread sized pieces. Flip the bread using another dehydrator
tray on top, and remove the teflex sheet. Dry at 105 degrees for about 4 hours. Store in the
refrigerator for up to a week, or freeze in a ziplock bag and remove pieces of bread as needed.
You can also sun-dry this bread.
* Available for purchase at www.PureJoyLivingFoods.com



----------------------------------------"Jay's Hippy Sea Pasta"

Ingredients:
****1-2 Handfuls of Fresh sun-dried raw "Sea Palm" (a type of Pacific
coast seaweed)
**1/4 - 1/3 cup of Fresh raw shelled hemp seeds.
**1 pint Fresh Del Cabo "Sweet 100's" mini-cherry tomatoes.
**3 tablespoons of "Italian" Spice OR Oregano.
*1/4 cup Raw Apple Cider Vinegar

Soak 1-2 handfuls of fresh dried "Sea Palm" in a glass bowl of purified
water for @ least 30 minutes. (Better if left to soak overnight)

Drain off the water, and marinate the "Sea Palm" in glass bowl with
1/4 cup of raw apple cider vinegar for approx. 15-20 minutes. Drain off
almost all of the vinegar from the sea palm, but still leaving the sea palm
moist with the vinegar.

Sprinkle the hemp seeds generously (think of it as "mock parmesan
cheese") atop the sea palm. Fold in extra hemp seeds so the hemp seed stick
to the moist sea palm.

Dress the sea palm/hemp seed mixture with "Sweet 100" tiny red
tomatoes;
Toss the pasta, then cover with a nice blanket of the "Italian Spice" or
Oregano seasoning


READY TO EAT!

Best if added as a condiment atop a green salad, and not eaten in large
quantities alone or could clog your digestive system!; To Store:
Refrigerate in an air-tight container & eat within 4-5 days.

=====================

Where to find the "Sea Palm"??
Can purchase it "wholesale" directly from "Rising Tide Sea Vegetables"
they sell it wholesale via mail-order for approx. $22 / lbs.

"Rising Tide Sea Vegetables"
P.O. Box 1914
Mendocino, CA 95460
Tel: 707-964-5663

Where to find the hemp seeds? (rich in Omega 3 & Omega 6 fatty-acids)
Can purchase them in 12 oz. cans (product of Germany) @ the SNF Co-Op,
sold under the name-brand "HempNut" which is packed in the USA & sold by:

"HempNut, Inc."
P.O. Box 1368
Santa Rosa, CA 95402-1368
Tel: (707) 527-8113
Email: info@TheHempNut.com

Or go to their website @ http://www.TheHempNut.com
The usual sale-price for one can is approx. $5 to $6.00

[Res]

RECIPES FOR LIFE: RED CABBAGE & FRUIT SALAD

This week's raw recipe comes from Mrs. U. Gardiner who
writes: "Even though you combine cabbage with fruit, I have
never had any digestive problems with the salad whatsoever.
My family practically devours it when I serve it. Hope you
ENJOY it too!"

(Editor's Note: The following recipe does not adhere to
the 'Food Combining Charts', but most people with a
digestive system that functions optimally have no problems
combining some vegetables and fruits as long as they are
raw.)

1/2 medium red cabbage -- (thinly shredded)
1 small sweet onion -- (thinly sliced & chopped)
1 orange -- (pitted, peeled and diced)
1 sweet apple -- (peeled and diced)
1 banana -- (thinly sliced)
Juice of 1/2 lemon to pour over banana slices
Small handful of raisins

Dressing

Juice of one orange
1 tablespoon raw honey
2 tablespoons Flax oil

Shred cabbage and prepare other solid ingredients. Pour
lemon juice over banana slices, and then combine all solid
ingredients. Mix together orange juice, honey, and flax oil
and pour over salad. If you want your salad more moist, use
more orange juice. (I have made the salad using 1/2 red and
1/2 green cabbage, which also tastes great).

---------------------------------------------
Green Dragon Broccoli
by Karen Parker
Executive Chef at Tree of Life Cafe

Serves 2


1 head kale, washed and chopped
1 cup almond butter
½ bunch dandelion leaves, washed and removed from the stem
2 cups broccoli heads, chopped
1 tablespoon coconut butter
½ cup mint, minced
¼ cup raisins
2 teaspoons hing
1 teaspoon tarragon
2 thai dragon chilis or jalapeno peppers, seeded and chopped
1 tablespoon lime leaf, minced
2 tablespoons lemongrass, minced
1 tablespoon ginger
2 teaspoons salt
1 cup water or coconut water

Blend almond butter, mint, raisins, hing, tarragon, peppers, lime leaf, lemongrass, ginger,
coconut butter, salt and water in blender until smooth. Toss the kale, dandelion greens and
wilted broccoli with the marinade. Massage liquid into veggies well. Pour mixture into 1 large
casserole dish. Place dish in dehydrator for 4 hours. Ensure that temperature is set to the
lowest setting, or about 85 degrees. Serve warm.
These creations are Copyright of the Tree of Life Café.

[Res]

Russian Dressing Blend all ingredient together - Quintessence1 Medium Tomato
4oz Coconut Meat
2 Tbl Olive Oil
2 tsp Honey
2 tsp Oregano
1 tsp Basil
* tsp Black Pepper
3 Sun Dried Tomato
* cup water
-------------------------------------------------------------------
Plum Pudding - Quintessence
1/2 cup Macadamia Nuts
4 Dried Apricots
3 Plums
1/4 tsp. Sea Salt
1/2 tsp. Vanilla
1/2 tsp. Lemon
Blend till smooth and creamy then serve.
-------------------------------------------------------------------
Vegetable Kurma Marinade for Vegetable Kurma -Quintessence
2 cup water
3 med Cloves Garlic
1/2 cup Olive Oil
1 tsp. Sea Salt
2 to 3 Tbls Yellow Curry Powder
Soak veggies of choice in marinade for 24 hours. Then strain keeping the marinad.
Pour marinade back into blender and add:
1 cup soaked Almonds
Blend thoroughly, then add:
1/4 cup Cilantro
1/4 cup Parsley
You can more curry or cyanne if you wish. Blend in at medium speed for about 20 second.
Serve over marinated veggies and sprouted wild rice or sprouted Quinoa.
-------------------------------------------------------------------
Bell Pepper or Summer Squash Soup - Quintessence
Put in blender:
1 Medium Yellow Bell Pepper or Summer squash Soup
1/2 Medium Cucumber
1/4 Medium Red Onion
1 Tbls Olive Oil
1 tsp Sea Salt
1/3 cup Water
Blend and serve.
Option: Mix Summer Squash and Yellow Bell Pepper

[Res]

TROPICAL FRUIT N`CREAM SMOOTHIE

1/4 cup chilled coconut milk, fresh or canned
1 cup almond milk, or other nut milk,(chilled)
1 whole papaya, peeled and diced
water(as needed)

Cut papaya into slices and set aside. Put milks in a blender and
blend at low speed. Add papaya, a few pieces at a time and blend
until creamy. Add water or ice to change thickness. For an
additional exciting flavor, add a few ripe strawberries.

NOTE: I have added banana and different berries to this and it all
comes out delicious!

[Res]

Orange Zest Salad Dressing with Coconut Butter

Juice of 3 oranges
zest (grated outer peel)from the 3 oranges
3-4 Tbsp grated fresh ginger (according to your taste)
1/3 cup raw apple cider vinegar or lemon juice
2 cloves of garlic
1/2 cup of coconut butter
1 hot pepper (optional but yummy imo)
celtic sea salt to taste

blend well until creamy.


This is all approximate. It should end up tasting
great though! You can always change the amounts of
things according to your taste. When stored in the
refridgerator the coconut butter will rise to the top
and get hard but just take it out awhile before you
plan to have some and shake it really well or reblend
it.

[Res]

Courtesy of Shari V and "Delights of the Garden" by Imar Hutchins

3 bunches of broccoli
1/3 cup of tahini
1 garlic clove
1/4 cup lemon juice
1/3 cup spring water
2 teaspoons tamari or sea salt
1/2 cup chopped mushrooms
1/2 cup sunflower seeds
1/4 cup red onion, chopped

Cut broccoli florets from the stalks and place the florets in a large mixing bowl. Next, blend
the tahini, garlic, lemon juice, water, and tamari or salt substitute, if using, until smooth
and creamy. Pour the mixture onto the broccoli florets and mushrooms and stir until evenly
covered with sauce. Sprinkle in the sunflower seeds and onion. Stir again. Serves 4 (2 -3 cups).

[Res]

RAW FOODS NEWS HOLIDAY PIE

Filling Ingredients:

1 ripe (very soft) persimmon (Cut the top off and scoop out the soft
insides,
discarding any seeds or parts that aren't soft.)
1 ripe kiwi (Cut kiwi in half and scoop out the insides)
1 ripe pear, cut away from the seeds (any type of pear you like)
1/2 to 3/4 cup fresh or frozen blueberries (Some stores sell frozen
wild
blueberries, which are very sweet.)
The insides of one young coconut (scooped out)
Variation: one banana, peeled.

Blend all of the above ingredients in food processor until creamy. Put
into bowl and set aside while you use the food processor to make the crust:

Crust Ingredients:

Two cups soaked almonds
One half cup pitted soft (or soaked) dates
One quarter cup sun-dried raisins
The freshly squeezed juice from one half a juice orange
About one Tablespoon of zest from an organic orange
Cinnamon to taste

Blend the crust ingredients in a food processor and press into a pie
plate.
Pour the filling from the bowl you set aside into the crust. Cover pie
and
chill in freezer a few hours until just solid.

Serve and enjoy!
----------------------------------------
Raw Foods News Holiday Fruit Salad

This festive holiday salad has beautiful colors and shapes, and is
crunchy and sweet.
The sweetness of the raisins, pineapple and oranges balances the
tartness of the cranberries and blueberries.

Ingredients:

The jewel-like covered seeds from one pomegranate (the little pits are
edible)
One cup (or more) of fresh or thawed frozen blueberries
One cup of cranberries
One cup of seedless red grapes
One cup of sun-dried raisins
Slices of two blood oranges (these are very sweet and juicy)
Bite-sized chunks of pineapple
Optional: Fresh mint leaves.

Put all of the ingredients in a large bowl. The ingredients will make
their own juice, as dressing. If you like, garnish with fresh mint leaves.
Enjoy!

Yam Yum
This makes a nice appetizer or side dish.

1 large yam or sweet potato, peeled and cut into pieces to fit into
Champion
Juicer
1 large clove of garlic, peeled
1 or more shallots, peeled
1 medium size sweet onion, peeled
Basil, fresh or dried
Oregano, fresh or dried
Sage, fresh or dried
Raw black sesame seeds (or regular ones if you can't find black ones)
Optional: Tahini dressing (see below for recipe)
Optional: One half cup raisins.
Optional: Parsley or fresh basil for garnish.
Lettuce leaves (or other greens) to put on the plates, under the Yam
Yum.

Run the first four ingredients through a Champion juicer, using the
flat plate attachment (not the one that lets the juice go through)
Mix contents, and add the remaining ingredients.

Optional: Add 2 or more Tablespoons of tahini dressing and the raisins.
Using an ice cream scoop, place mounds of Yam Yum on a bed of lettuce
leaves or other greens. If you have some parsley (or fresh basil), stick a
sprig into the top of the mound, flag-like, as a garnish.

Dressing:
One half cup raw tahini
The freshly squeezed juice of 1 or 2 lemons
1 or 2 cloves of garlic
Sea salt or Nama Shoyu (raw soy sauce)

Grate garlic into bowl, add lemon juice, mix in the tahini til creamy,
add sea salt to taste.

[Res]

Dairy-Free Cole Slaw

1 medium-size peeled raw yam
1 small onion or sweet onion
1 cup raw caulifllower
5 Jerusalem artichokes (unpeeled)
1 2 1/2 inch piece of daikon radish
2 large red radishes
Optional: Two broccoli stems, peeled.
Optional: One half cup sun-dried raisins
Optional: Freshly ground black pepper to taste
Optional: One half cup red cabbage

Cut ingredients into pieces to fit into food processor using attachment
that creates long strips that look like cole slaw. Feed into food processor
to make long thin strips.

Mix dressing into the bowl (see recipe below) and serve.

Dressing

The juice of 2 lemons
1 or 2 cloves garlic, peeled (depending of size of cloves)
1 cup raw macadamia nuts
6 teaspoons extra virgin first cold pressed olive oil
1 pinch or 2 mustard powder

Blend in food processor or blender til creamy.

[Res]

Raw Salsa

Chop 6 Medium Tomatoes
1/2 Cup Chopped Onion
Chop 1 Small Banana Pepper (not Jalapeno)
4 Celery Stalks, minced

Mixed chopped vegetables together and allow to stand one hour.


Add the following Seasonings:
1/2 Cup Extra Virgin Olive oil
Chopped nuts or seeds to taste, if desired.
1-2 Minced garlic cloves
1/2 Cup of Sweet basil leaves

Allow mixture to sit until flavors have blended, approximately one hour. For added zest add the
juice of one lemon and one lime.

Note: Hot Jalapeno peppers damage the mucous membranes and the lining of the stomach.

~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Apple/Nut Green Salad

2 Golden Delicious apples, peeled and diced
1/4 cup pecans, cut into large pieces
1 stalk of celery, diced
1 handful of baby greens
Juice of one orange

Place greens in bottom of bowl. Add apple chunks, then celery, and top with pecans. Pour orange
juice over the salad and enjoy! Raisins can also be added to this salad for a sweeter taste.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Raw Grated Carrot & Apple Salad

2 large peeled carrots
1 peeled apple
1/4 cup organic raisins
1/4 cup organic apple juice (or orange juice)

Finely grate (or process through Champion, Green Life, or Green Power juicer with blank in place
instead of screen) carrots and apple. Place in a bowl and stir in raisins and juice. Let sit 15
to 30 minutes in refrigerator to plump raisins. Adjust for size of family.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~

[Res]

Leaf Lettuce Roll-Ups

1 tomato, finely chopped
1 carrot, finely grated
1 tablespoon sweet onion, finely chopped
1 cucumber, small, thinly sliced
1 celery stalk, finely diced
2 large lettuce leaves (deep green leaves, not head lettuce)
1 avocado (peeled & mashed)
1 teaspoon fresh lemon juice
1/2 teaspoon all-purpose herb seasoning
Celtic Sea Salt to taste

Mix mashed avocado with lemon juice, herbs, and aminos to taste. Spread avocado paste on top of
large lettuce leaves.
Toss together rest of ingredients and pile on top of avocado, roll up leaves, and serve.

Try different vegetables for variation, and adjust ingredients for the number of roll-ups
desired.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Judy's Favorite Salad Dressing

8 ounces carrot juice (freshly extracted)
Juice of one lemon
1 tablespoon pumpkin seeds
2 - 3 tablespoons sunflower seeds
1 teaspoon sesame seeds
Celtic Sea Salt to taste

Place all ingredients in blender and blend to desired consistency. If too thick, add more carrot
juice or distilled water. I sometimes vary the above recipe using a few almonds, or walnuts, or
avocado, or a tablespoon of Udo's Oil.

[Res]

Wild Rice Salad

4 cups wild rice
1/2 cucumber
1 cup frozen or fresh peas
1 cup ripe bell pepper (red, yellow, etc.)
1/2 cup shredded carrot
1 medium tomato
1 celery stalk
1/2 cup sweet red onion or scallions
1-2 teaspoons dried parsley or basil
1-2 tablespoons kelp to taste

Pour enough distilled water over wild rice to cover, place a towel or lid over bowl and soak 48
hours. Change water at least once a day. After soaking rice, drain and rinse and place in a
large bowl. Shred carrot and chop remaining ingredients fine, mix in seasonings and add to rice.

MAKE DRESSING using 1 large avocado,
1/2 to 1 cup tomato juice
1-3 garlic cloves
pinch of cayenne
kelp or herbs to taste.
Mash avocado, fold in other ingredients, and pour over rice.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Sunshine Carrot Salad

3 cups carrots (grated)
1/2 cup raisins (organic)
1 Red Delicious apple (grated)
1 celery stalk

Peel and grate apple and carrot, and finely chop celery.
Combine all ingredients above in a bowl and toss.

Then mix in the following dressing:
1 Red Delicious apple (peeled and cored)
2 carrots (grated)
1/2 cup almonds (raw)
Apple juice

Place above ingredients in blender and blend till creamy.
Add apple juice to desired consistency and mix with above salad.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Shades of Green Salad

1 bunch Romaine or other leaf lettuce
1/2 bunch of spinach
1 diced avocado (optional)
1/2 cup diced celery
1/2 cup diced cucumber
1/2 cup of thawed frozen peas
1/4 cup sunflower seeds (optional)

Wash and dry greens, remove stems from spinach and tear greens into bite-size pieces. Add other
ingredients, mix well and serve with No Oil Lemon/Parsley Dressing.

Note: Use sunflower seeds or avocado, but not both. Using both provides too much protein. If
serving with Poppy Seed Dressing, omit seeds and avocado.

~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~

[Res]

Blended Salad

This salad does require a blender.

1 medium tomato
2 cups leaf lettuce or spinach
1/4 of a cucumber
1 stalk of celery
1/2 ripe avocado
1/4 teaspoon Celtic Sea Salt
1/4 cup each broccoli & cauliflower
1/2 teaspoon Frontier All Purpose Seasoning


Blend tomato, cucumber, avocado, Bragg's Liquid Aminos and herb seasoning to make a dressing.
Then add remaining ingredients except for the celery. Use the celery stick to push the veggies
down into the blades, quickly turning the blender on and off until all veggies are in the
dressing. Then continue turning the blender on and off until desired consistency is reached. If
the dressing is too dry, a little distilled water may be added. (If you turn your blender on and
leave it on instead of pulsing it on and off, your salad will be very fine - some may like it
that way.) ENJOY!

[Res]

Raw Pumpkin Pie

1 1/2 - 2 Cups Raw pumpkin
1 Cup Almonds
1/2 Cup coconut
2 - 4 Tablespoons fresh lemon or orange juice
2 Tablespoons Raw, unfiltered honey
1/2 Cup Organic raisins, soaked
1/2 teaspoon Ginger
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

In a blender combine the pumpkin, almonds, juice and honey. Add coconut, raisins and spices. If
too thin add more almonds. The pie will firm up some when chilled, but the consistency should be
that of pancake batter.


Pour pie into pie crust found on page 273 in God’s Way to Ultimate Health, under the Strawberry
Pie recipe. Cover & chill overnight.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Werner's Fruity Salad Dressing:
I juice about 5 oranges, blend with two bananas and a
handful of
raisins. Then pour dressing over lettuce greens and cucumber, tomato
and
bellpeppers

[Res]

Thai Salad From Boutenkos
4 cucumbers
Juice of 1½ lemon
1 bunch dill
1 bunch cilantro
1 medium sized onion diced
3 teaspoons hot curry powder
1 teaspoons salt (or to taste)
3 tablespoons honey
1/3 cup olive oil
1 cup soaked sunflower seeds

Peal and slice the cucumbers into thin circles and transfer to a bowl. Next finely
chop the cilantro and dill and mix with the cucumbers. Add the onion, lemon juice, and the olive
oil. Finish by adding the rest of the ingredients and mixing well.
Makes 5-8 servings
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
Sergei’s Amazing Truffles BACK
Ingredients:

· 1 cup raw unsoaked walnuts
· ½ cup of your favorite pitted dates
· ¼ 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. Shape the mixture into small balls and roll the balls in carob, decorate with your
favorite fruit.
Makes 8 - 12 truffles
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
- Raw Candy Bar: (tastes a lot like a snickers, but better!)
raw almond butter, honey, sea salt, germinated almonds, raisins - mix
together and munch and get the satisfaction of a candy bar with no
worries about your complexion! In fact, add a capful of flax oil and you will
be a glowing picture of health!>>

[Res]

chocolate-like Christmas-y yule-log for ChristmasHere's a mouthwatering healthy recipe for you all to try for your New
Year's
Eve dessert!

My Mum made me this delicious scrumptious treat.. Its also a bit like one of those Christmas
fruitcakes. Oh my! Try this!!!

"You take some..."
(as starts most recipes from a 1700's Swedish cookbook by Kajsa
Varg )...((Mum is Swedish))

Raw organic nuts, a handful each of whatever kind you prefer, I used
hazelnuts, cashews and almonds...

Chop them up carefully. Also I added a good handful of raw organic
ground almond (from bulk section at health food store)

Add dried fruits. I used raw organic raisins, golden raisins, dried
apricots, 4-6 figs, 4-6 Medjool dates.

Add some fresh fruit. blend up two fresh apricots, or a few
strawberries, or a banana for instance and add.

Add a big dollop of raw organic almond butter.

Mix it all in a big bowl with a sturdy fork. If your dried fruits are
too dry to cling together, you may have to moisten the mix with a few drops
of fresh squeezed orange juice.

On a piece of wax paper (kitchen parchment paper) form the mixture in
the shape of a log.

Sift raw organic carob powder through a tea strainer over the log and
sprinkle ground almond over it, too.

Voila! there's your Yule log. (or raw-vegan xmas fruit cake)

Enjoy!

[Res]

My best hummous (hummus)

2 cups of barely sprouted chickpeas
Juice of 2 lemons 1 big dessertspoon of tahini
1 clove of garlic
Olive, sesame and sunflower oil for texture

Chop the garlic and put all ingredients in the food processor, and
process. Initially, use about half a cup of the oils. When the chick peas have
broken down, test the texture and add more oil if you need to. Put it into
bowls and sprinkle on some paprika, squirt on some lemon juice and swirl on
some olive oil for decoration.
~ * ~ ^ ~ * ~ ^ ~ * ~ ^ ~ * ~
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

[Res]

Egg Nog (Egg Nug)

2 cups of almonds soaked and drained
4 cups of filtered water
1 cup macadamia nuts soaked for 8 hrs/drained
1/2 cup honey
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon tumeric
1 vanilla bean
1 banana

Place almonds and water in blender and blend well.
Strain almond milk. The remainder of the strained almonds may be
discarded or used in another recipe.
Blend the macadamia into the almond milk.
Strain this mixture.
Add honey, cinnimon, nutmeg, tumeric and vanilla, blending well.
Blend in banana and refrigerate.

[Res]

This is from a handout I got from Victoria when taking one of her
classes:

Gardenburger
Serves 10

1 lb Nuts (soaked overnight if possible)
1 lb carrots, finely grated
1 medium onion, finely chopped
1 Tablespoon sweetener (honey, very ripe banana, raisins)
1 Tablespoon oil
1-2 Tablespoons poultry seasoning (or other seasoning)
Sea salt to taste
2-3 Tablespoons nutritional yeast (optional)

Combine all ingredients and put through a Champion juicer with the
blank plate or mix in a food processor.

If the mixture is not firm enough, add one of the following
thickeners: dill weed, dried garlic, dried onion, dried parsley
flakes, nutritional yeast, psyllium husk powder, ground flax seeds.

Form into balls, cutlets, or fillets and sprinkle with paprika before
serving.

Note: If you want "fishburger," add seaweed (dulse, kelp, nori) to
the mixture.

[Res]

Raw Eggplant Lasagna

This transition recipe is from the book, "The Sunfood Cuisine."

EGGPLANT LASAGNA

1 medium to large eggplant
2 cups water
1/4 cup nama shoyu, or tamari sauce
1/2 tsp. sea salt (optional)

Cut eggplant thinly lenghtwise. Marinate in water, nama shoyu, or
tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the
eggplant slices with a paper towel.

Prepare the following in separate bowls:
1 cup BETTER THAN MOM’S TOMATO SAUCE
2 cups shredded zucchini
a few slices of red onion

Cheese sauce:

1/3 cup tahini
1/3 cup olive oil
2 Tbs. nama shoyu, or tamari sauce

Mix together in a bowl until smooth.

Create different layers, alternating:

Eggplant, tomato sauce, shredded zucchini, cheese sauce,
eggplant, tomato sauce, etc. Finish with shredded zucchini, and
decorate with a few slices of onion. Serves 2-4.
-------------------------------------------------------------
BETTER THAN MOM’S TOMATO SAUCE

3 cups tomatoes, diced
4 Tbs. apple cider vinegar
1 Tbs. honey, or maple syrup
1/2 to 3/4 tsp. sea salt (to taste)
1 Tbs. Italian herbs mix (a mix of basil, thyme, oregano, and garlic)
1/2 cup fresh basil, or 2 Tbs. dried
1 1/2 cups sundried tomatoes
1 tsp. jalapeño pepper
1 medium garlic clove

Blend until smooth. If you do not have a Vita-Mix, you will need to
soak the sundried tomatoes in water beforehand. Soak them for a few
hours, then discard the soak water. Makes 2 cups.

[Res]

Burrito Salsa and Avocado in Nori! This is a cool treat when you are traveling. Its nice and filling and tasty yet simple. You make salsa (tomatoes, onions,
cilantro, lemon, Celtic Sea Salt and jalapeno peppers or cayenne). Mash up an avocado and mix in salsa. Wrap in Nori or lettuce leaves. Think
burrito!

[Res]

Lemon Cream Pie
Its funny how sometimes when you have very few ingredients around, you can
come up with something awesome completely by accident. We are currently
traveling and we got tired of moving with our same food for two weeks so
we got rid of everything. Arriving at a new vacation rental today, Storm went
off to buy food and I was left to feed my hungry kids with only flax oil,
dried shredded coconut, lemon, honey, and a banana. So I mixed these
things
together for lack of anything else, and you know what - it turned out so
yummy - just like a lemon tart!

I used a tablespoon of raw cold-packed honey, three tablespoons of dried shredded coconut, a quarter of a lemon juiced, a tablespoon of flax seed oil, one banana mashed, and one banana cut up in slices. Mixed it all together and ate with a spoon. We fought over it!

If you are not into honey, replace with a few Medjool dates.

[Res]

Italian Wild Rice Pilaf - Contributed by Joyce Coy - Featured at July 2002 Potluck
3 C wild rice, soaked 3-5 days (change water 2x/day)
1 avocado, diced
2 T lemon juice
3 T fresh basil, chopped
1 T fresh chives, minced
1/2 C tomato, seeded and diced
1/2 C celery, chopped
2 1/2 T flax oil (optional)
1 t celtic salt

1/4 t cayenne (optional)

Mix all ingredients together by hand in a large bowl, Massaging the avocado to a creamy consistency and coating all the rice.

[Res]

Taco Delightness - Contributed by Joyce Coy - A favorite at our June 2001 Potluck.
1 cup almonds, soaked 24-48 hours changing soak water every 12 hours
1/2 cu[ sunflower seeds, soaked 8-12 hours
1/2 cup sesame seeds, soaked 6-8 hours
1/2 cup red lentils, soaked 5-8 hours & sprouted 1-2 days
OR garbanzos, soaked 48 hours & sprouted 2-4 days
1 medium tomato
2 cloves fresh garlic
1/2 medium red onion
1/2 shredded carrot (optional) I did not use
2 TBS. flaxseed oil
2-3 TBS. mild chili powder
4 tsp. cumin powder
/4 - 1/2 tsp. cayenne pepper
3 TBS. Bragg's liquid aminos or Nama Shoyu

1. place all ingredients in a food processor with the "S" blade and
process until the mixture is finely ground. Keep as thick as possible.
2. To allow the flavors to blend, if possible, place atop your working
dehydrator or any warm place for about 3 ours, in the oven on the lowest
"warm" or let it rest on your refrigerator.
3. Put on celery, sea vegetables, fill a red bell pepper, or put on a
cabbage leaf and top with guacamole and sprouts.

[Res]

Brazilian Ricotta Cheese
1 lemon
1 cup Brazil nuts, soaked 12-24 hours
2 TBS. sesame seeds
1 TBS. unpasteurized miso
2-6 cloves garlic (I used a lot of garlic)
1/4 -1/2 onion (depends on how strong the onion)
Distilled water
1. Juice the lemon
2. Add the lemon juice with the rest of the ingredients within a blender.
3. Add enough water to allow ingredients to blend.
4. Blend until the mixture has a ricotta consistency
5. Pour the mixture into a sprout or nut milk bag and hang to let the
excess water drain.
6. You can let the cheese sit out for several hours or overnight to
ferment if you like a tangier flavor ( I let it sit overnight)
7. For a thicker cheese, place the sprout or nut milk bag in old
strawberry containers or a colander with a heavy object on top to squeeze
out more water

[Res]

Appetizers

Appetizers
Mexi Nori Rolls
By Kim Ngo
Ingredients:
2 cups Almonds (soaked 8-12 hours & rinsed)
1 cup pine nuts
1 tsp cumin or mexican seasoning
1 tsp sea salt
2 Tsp maple sirup or honey
minced chiles or cayenne powder to taste.
1 cup of diced pineapple (optional)
1/4 cup of onion (diced)
1 lime peeled and diced
10 nori sheets
3 cups of alfalfa or mixed alfalfa and clover
1/2 cup of chopped fresh basil or fresh dill
1/2 of a red bell pepper (slice as thin as possible)
1 avocado (cut into long thin strips)
1 carrot (cut into long thin strips)
1 small daikon (cut into long thin strips)

(marinate carrot and daikon with apple cider vinegar, salt, grated
ginger and maple sirup few hours to a day. This is optional.)
1 cucumber (cut into thin strips)

Preparation and Serving Instructions:
1. Use food processor to process almonds,pine nuts, and pineapple,
seasoning with cumin, salt, maple syrup, lime and cayenne. Grind the
ingredients into dough like mixture and make sure they are not watery.

2. Spread sprouts across nori sheet, near the edge closest to you and
sprinkle the basil and red bell pepper on top. Next spread the
stuffing mixture on top across sprouts and placing one each pieces of avocado,
carrot, daikon and cucumber. Then cover with a thin layer of sprouts
(this keeps the stuffing sticking to your fingers.) Last, roll the nori
tightly, wetting the far edge of nori to seal it with apple cider
vinegar.

3. With sharp knife, cut the rolls into 1-2 inches thick and arrange
on the plate, garnish with fresh dill or basil leaves. Great to serve
with soup or just as appetizer

[Res]

RAW VEGGIE STACKS ******* Winner: Best Appetizer 2001 Veggie Cook-off*******
Congratulations to Phyllis Polito!
A delightful appetizer made with enzyme rich “alive” foods for optimum taste, health and energy! Ingredients should always be organic and as fresh as possible. Can easily be presented as an entrée if the crackers are made larger (about 4 inches in diameter).
Advance Preparation: The Buckwheat Crackers can be made up to 1 month ahead and kept at room temperature. The sundried tomatoes can be prepared 1 month in advance and refrigerated. The onions, mushrooms and zucchini can be marinated up to two days in advance. After draining the marinade, they should be refrigerated.
Ingredients:
1 ½ cups Nama Shoyu (organic raw soy sauce)
Juice from 2 lemons
¼ cup maple syrup
¼ cup olive oil
1 red onion, sliced thinly then in quarters
1 portabella mushroom cap, diced
2 small zucchini, thinly sliced
1 Recipe Buckwheat Crackers (use your favorite or use the following recipe)
1 Recipe Guacamole (use your favorite or use the following recipe)
½ cup oil packed sun dried tomatoes (use your favorite or use the following recipe)
Handful of parsley for garnish

1. Prepare a marinade by mixing the Nama Shoyu, lemon juice, maple syrup and olive oil. Divide the marinade into two bowls, with a little more in one of them. Combine the onions and mushrooms and add to the larger bowl. Add the zucchini to the other bowl. Allow the onions and mushrooms to marinate 1 hour to 6 hours, and the zucchini to marinate ½ hour, stirring both occasionally. When they are done marinating, drain the marinade off. At this point they can be stored in the refrigerator for up to two days.
2. Spread a small amount of guacamole on each cracker. Then layer the other ingredients on each cracker in this order: zucchini, onions and mushrooms, sun dried tomatoes. Top with a small piece of parsley.
3. Enjoy!!!

[Res]

Buckwheat Crackers (yield 24 crackers)
1 ½ cups sprouted buckwheat groats*
½ cup flaxseeds.
¼ cup olive oil
2/3 cup carrot pulp (leftover from making juice), optional
1 clove garlic, minced
2 Tablespoons fresh basil, chopped
1 Tablespoons fresh oregano, chopped
2 Tablespoons fresh parsley, chopped

1. Soak the flax seeds in ¾ cup filtered water for ½ hour. Drain any remaining liquid off.

2. Combine the sprouted groats, soaked flaxseeds, olive oil, carrot pulp and garlic. Process ½ of the batter in a food processor until well mixed. (You can use a blender instead by adding a little liquid to it). Add the processed batter to the other half of the batter along with the chopped herbs. Mix well with a spoon or your hands.

3. Coat a dehydrator tray with a small amount of olive oil (best if sprayed on). With wet hands, shape the mix into nice flat shapes about 1-½ inches round and about 1/3 of an inch deep. Dehydrate at 100 degrees for 6 to 7 hours. Carefully lift each cracker and turn upside down. Continue to dehydrate for a few more hours until very dry. (Note: if you don’t have a dehydrator, these can be dried in a warm oven on the lowest possible setting. Open the door periodically to keep the oven from getting hot. It will probably take considerably less time.)

*Sprout the buckwheat groats by soaking for 6 hours in twice as much filtered water. Drain in a colander. Rinse twice daily for two days, until little “tails” appear. Then they are ready to use. Measure after sprouting. Can be stored 1 day in the refrigerator before using in the recipe.

[Res]

Guacamole
2 avocados, mashed
1 tomato, finely diced
2 Tablespoons onion, minced
1 Teaspoon jalapeno, minced
½ lemon, juiced
1 Tablespoon cilantro, chopped (optional)
Celtic sea salt to taste
Mix all ingredients well.
Sun Dried Tomatoes
1 cup dried tomatoes
1 Tablespoon basil, chopped
1 Teaspoon thyme, chopped
1 bay leaf
½ cup balsamic vinegar
Olive Oil (enough to cover, about ½ cup)
Mix all ingredients in a container with a tight fitting lid for 6 hours to overnight. Turn often. Drain, place in a small container and cover with olive oil. Refrigerate.

[Res]

Tamara’s Seaweed Salad -- A Living Food Meal with Sea Vegetables
By Tamara Schatz

5 Oz Dried Dulse
½ Oz. Hiziki Dried & Fresh Mushroom
¼ c. dried Shitake and ¼ c. dried Maitake Mushrooms
¾ Avocado
½ c. Sprouted Mung Bean
½ c. Red Cabbage
½ c. Broccoli
1/8 c. Green Onions
1/2 oz bamboo
1/2 oz Lotus Root


Dressing: Mix together the following:
1 T. prepared Wasabe
½ t. Ginger
1 t. Nama Shoyu &
1 T. olive oil
½ t. Lemon
1/8 c. spring water


Preparation:
Reconstitute the Dulse and Hiziki by soaking:
Rinse Dulse & soak for at least 3 hours (to reduce salt & rehydrate)
(Hint: consider changing soak water once or twice
Rinse & soak Hiziki for 35 minutes
Reconstitute Lotus Root (soak for 6 hours) then Marinate
Chunk Avocado
Marinate both types of mushrooms in a mixture of 1 T. Nama Shoyu & ¼ c. Olive Oil for 12 hrs.
Add dressing and Toss


Dressing: 1 T. prepared Wasabe ½ t. Ginger
& 1 t. Nama Shoyu & tiny 1 T. olive oil & ½ t. Lemon
1/8 c. spring water

[Res]

Raw foods expert David Wolfe calls himself the "Chocolate Pope" (http://www.beliefnet.com/story/177/story_17752_1.html) because of his mission to spread the word about the spiritual--and nutritional--properties of raw cacao. He shared with Beliefnet some recipes from his book, "Naked Chocolate."

Chocolate Del Diablo
(Serve warm. Makes 4 cups)
1 pint of warm almond milk
4 tablespoons of chocolate powder (crushed raw cacao beans or nibs)
2 tablespoons of raw agave nectar
¼ teaspoon cayenne pepper
Pinch each of mace, nutmeg, and cinnamon
Blend all ingredients in a blender and serve immediately.

Raw Organic Cacao Smoothie
Blend and serve:
16 oz. raw organic cashews
1/2 cup organic raw cacao nibs
10 drops raw cacao hydrosol
1/2 cup of raw dark agave nectar
1/2 tsp celtic sea salt
1.5 liter of bottled water


Raw Organic Strawberry Cacao Smoothie
Blend and serve:
10 oz. raw organic cashews
1/4 cup organic raw cacao nibs
2 - 10 oz. bags of organic frozen strawberries
1/2 cup raw dark agave nectar
1/2 tsp celtic sea salt
1.5 liter of bottled water


Chocolate Fudge
Makes about 30-40 pieces
2 cups of cashews, soaked
1 cup of dates, soaked
1 cup of raisins, soaked
1 cup of chocolate powder (crushed cacao beans/nibs)
½ cup of water
½ cup of golden flax seeds, ground
½ cup of carob powder
Add all ingredients into the food processor, except the ground flax seeds. Process until very smooth. Add the ground flax seeds and process again until you can't see the flax.
Scrape the mixture into a _ inch-deep tin (with greaseproof paper if you wish), and spread it evenly. Freeze for two hours. Cut into 1 inch squares and freeze for a further hour before removing and eating.

Dark Chocolate Sauce
4 heaped tablespoons of cacao powder
3 tablespoons of agave nectar
1 teaspoon of coconut oil Mix all the ingredients together to form a paste. If you need it runnier, add more agave. If you need it a touch creamier, add some more coconut oil.

[Res]

Mint and Chocolate Chip Ice Cream
Serves 4
4 bananas, chopped small and frozen overnight
1 teaspoon coconut oil
1 cup of broken chocolate pieces
4 tablespoons agave nectar
1 cup of fresh mint
The day before you make this, finely chop the mint and add to the agave. Leave it to marinate overnight. Using a fine cloth, strain when you're ready to make the ice cream. You can use the discarded mint pulp in a dressing or sauce. Add the bananas and coconut oil to the food processor and process until the mixture becomes white. You may have to stop and rest your machine as it takes a few minutes. Scrape down the banana halfway, and work quickly so the bananas don't melt, otherwise they won't turn to white ice cream.
Once the ice cream is made, mix in the chocolate chips and the agave nectar. Serve scoops of this immediately or return to the freezer where it will keep for about a week.


Sticky Hazelnut Clusters
Makes about 16 balls
8 dates, soaked and stoned
1/2 cup of baby figs (dried)
2 cups of hazelnuts
2 tablespoons of agave nectar
1/2 cup of chocolate powder (crushed cacao beans/nibs)
Pinch of Celtic sea salt

Put the hazels into a food processor and process until broken, not powdery. Put them into a mixing bowl. Put all the remaining ingredients into the food processor and process until the mixture starts to form a ball. Take small sections of the mixture and roll into balls. You can eat them as they are, or put them into a dehydrator for about 4 hours to solidify.

Prince Pondicherry's Cherry Cake
Base:
1 level teaspoon dried orange zest
3 cups of baby figs (dried)
1 cup of almonds (soaked in water for 1 hour)
1 cup of almonds (dry)
¼ teaspoon of ginger powder
¼ teaspoon of grated nutmeg
1 cup of dried cherries
2 cups of fresh cherries
1/2 cup of poppy seeds

Jam:
2 cups of cherries, stoned
1 level teaspoon of chocolate powder (crushed cacao beans/nibs)
6 prunes (dried), stoned

Cream:
3 cups of cashews (dry)
Juice of 1-2 oranges
1 tablespoon of water
1 vanilla pod

To make the base:
Blend everything together in a food processor until it forms a ball. You might have to do this in two lots as it's quite big. Line a lose-bottomed cake tin with cling film and put half the mixture into the tin, then flatten it out. Turn this out onto a plate. Put the remaining mixture in the tin, and flatten it out, leaving it until you've completed the next step.

To make the jam:
Blend all the ingredients with a hand blender. Add more prunes if not solid enough.

To make the cream:
Cut the vanilla pod into tiny pieces. Blend all the ingredients together using a hand blender. You could start the mixture off in a food processor, and then use a blender once the cashews have broken down.
To complete the cake:

Spread half the jam onto the cake base. Spread half the cream onto the cake base. Turn out the other half of cake and place it on top of the cake. Spread the rest of the jam on the top of the cake. Spread the rest of the cream on top of the jam. Decorate with cherries and a deep red rose.

[Res]

Chocolate Nut-Milk Recipe by David Wolfe

1 liter (4 cups) of coconut water 20 cacao beans (preferably peeled) 10 raw cashews (everyone loves cashews!) 3-5 tablespoons of carob powder and/or Organic Maca powder (maca is a powdered root from Peru that is an amazing high-protein superfood aphrodisiac, strengthener, and fertility enhancer. Organic Maca is available from alivefoods.com ) 3-5 tablespoons of honey and/or agave cactus nectar 2 tablespoons of hempseed oil 2 tablespoons of coconut oil/butter 2-3 pinches of Himalayan Crystal Salt 2-3 sprinkles of cinnamon

Blend all ingredients, drink, and arrive back on Earth in about 2 hours!

[alicein1land]

Res: You are up to your tricks again!!! Blast you!!! LOL!!! :D :D

BTW, the chocolate fudge recipe looks incomplete, as there is no chocolate listed. And there are no instructions. Mmmmmm, CHOCOLATE FUDGE! :D

[Res]

Take a peek now. ;)

[Res]

Right about now these sound good to me. :)

South of the border Corn Chips
Bobbi Clinger

4 c. sweet corn, fresh or frozen
1/2 t. garlic powder(opt)
1 t. chili powder(opt)
1 t. tomato powder(opt)

Chop corn in food processor w/ "s" blade until fine.

Add choice of seasonings "to taste" and process til combined.
On dehydrator tray, spread about 1/8" thick.
Score diagonally left to right, then across right to left into triangles, or preferred shape.
Dehydrate about 5 hours, or to desired texture. These are super, and helpful for those with a previous "chip" tooth!

(I found a different recipe that says add a chopped onion. But I can't figure out what's going to hold these together?)


Corn from 5 corn cobs
1 onion
1 green or red bell pepper
1 carrot
Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy.
- from Angel Fultz (angelfultz@mail.ru?subject=Your Angel's Cold Soup Recipe from www.FromSADtoRAW.com), Raw Foodist

[Res]

okay, okay. they DO hold together. I'm making a double batch for my son. :)

[Res]

Oh My:

Garlic Rosemary
Sourdough Bread


http://www.fromsadtoraw.com/Recipes/GarlicRosemarySourdoughBread.jpg

2 cups oat groats, soaked, rinsed, and strained
1 c. almonds, soaked, rinsed, and strained
1 c. kamut, soaked, rinsed, and strained
1 Tbl olive oil
1 tsp sea salt
5 cloves garlic, minced
1/4 c. fresh rosemary, minced

Process the soaked nuts and grains along with olive oil and sea salt for 30 seconds. Mix in the garlic and rosemary by hand and let the dough sit, covered, overnight at room temperature.

Spread the dough 1/2-inch-thick on Teflex sheets, and dehydrate for 5 hours at 100 degrees.

Turn the bread and score it into 6-inch squares. Dehydrate for 6 hours more, or to desired texture.

- From John Larsen, The Complete Book of Raw Food

***Comments
I will admit that I didn't have kamut, so I used buckwheat groats --- obviously this would make the recipe come out different. The way I made it, I do not like it at all. I think it's too rosemary, but I'll also admit I used dried rosemary, too lazy to go cut some (how sad is that!) --- maybe I'll give this another try some time when I have all the ingredients. - Michelle Reeves

[mtmouse]

Just my fast two cents: Since kamut is a kind of wheat, I'd never substitute buckwheat for it. I'd use either spelt or regular wheat.

And if she used 1/4 cup of dried rosemary, whew! No wonder she didn't like it. :p :D

[Res]

Kathy: Sounds good - I like spelt and I've made pita bread with it. I like the "sourdough" idea here. :)

Yeah - rosemary. Kind of like 'un-rosemary crackers'. ;)

[Res]

Posted by thesavage in the "soaking nuts" thread:

Here's my favorite recipe!:

**All ingredients are raw and organic
large handful or two of one type of nut, soaked overnight (almonds, cashews, walnuts, pecans, pistachios, filberts...)
cocoa powder - approx. 2-3 Tbsp
hemp protein powder - 1 scoop
maca powder - 2 tsp
Super Green food (I use Garden of Life's 'Perfect Food') 1-2 tsp.
Agave syrup to taste
water as needed
every day, I try new spice combos:
cinnamon
cinnamon and cayenne
cinnamon, chipotle and cayenne
...
First, I grind the soaked nuts. Then I start adding the others, a little bit of water each time, till I have a smooth, yummy thick pudding consistency.

After I pour most of the mixture into a bowl, I'll add a bunch more water and have a separate chocolate 'milk' mixture.

This is so yummy, it's unbelievable. And it's actually SOOOOOOOOO good for you.


This was posted by peanut in the same thread:

http://www.efn.org/~sundance/Sprouting.html

Sprouting Advantages


Enzymes are activated.
Proteins convert to free amino acids.
Starches change to simple sugars.
Minerals combine to increase assimilation.
Vitamin content increases from 3 to 12 or more times.
Chlorophyll and carotene content increase dramatically when exposed to sunlight.
Home-grown sprouts are remarkably inexpensive.
How To


Soak seeds for 12 hours (overnight) - more or less
Rinse 3-6 times daily - rinse 1 or more times until the water is fresh & clear; leave the jar upside down to drain.
Sprouts are ready in 3 or 4 days or when green leaves are evident
Pure (filtered) water is best - it produces the most alive food possible
Seeds, beans & peas can be stored for years (some alfalfa seeds survived for millennia in Egyptian tombs and still sprouted!)
When ready, keep sprouts refrigerated & rinse daily
Cooking time can be lessened & nutritional content increased by sprouting buckwheat, rice, corn or wheat (12 to 24 hours should be enough time)item time
almonds 8 -12 hours
cashews 2 – 2.5 hrs
Wild rice 9 hrs
Pumpkin seeds 8 hrs
quinoa 2 hrs
Sunflower seeds 2 hrs
walnuts 4 hrs
Sesame seeds 8hrs

----------------------------------------------



Someone mentioned that soaking walnuts makes them acidic and bitter.

One of the online Raw Guru's said don't soak Macadamia nuts because they go bad and it tastes terrible.

[Res]

From Peter's Newsletter:

Green smoothie recipes

For those with a Vita-Mix, put in the ingredients below and blend for 15 to 20 seconds.

Ingredients:

2 handfuls of spinach, mixed greens, kale or turnip greens (Yes, I know you don't want to eat any of those. Me, too, but in the green smoothie with all the other stuff, you won't even taste them.)
1 banana
2 ripe mangoes without the skin or pit (or 2 peaches, a cup of blueberries, strawberries, pitted cherries, or an additional banana)
2 cups of refrigerated spring or distilled waterFor those with regular blenders and concerned about their protein in the morning or wondering what to have instead of eggs to start their day, this smoothie is wonderful.
Ingredients:

Soaked flax seeds
Banana
Fresh or frozen fruit
Water
Dates and grated orange rind (optional)
Place 1-2 heaping tablespoons of soaked flax seeds* in your blender.
Add 1-2 cups of water.
Turn on high speed until the seeds turn thick and goopy. Add more water if needed.
Add one peeled banana.
Add frozen or fresh fruit. If you didn't add frozen fruit and want it chilled, add ice cubes.
If you want it sweeter, add 4 - 6 soaked dates without the pits.
If you want a nice orange tang, add a bit of grated orange rind.
Mix and match any fruits you like:
Strawberries and bananas;
Peaches, strawberries and bananas; or
Peaches, pineapples, bananas and coconut* I keep a container of soaking flax seeds in the refrigerator just like other people keep milk or eggs on hand. I also keep a small dish of soaking dates in water to use as a sweetener.

[Res]

For those who like Raw Milk, from Dr. Mercola

This recipe is, to say the least, DIVINE, and that's probably the understatement of the year. It's caffeine free, very good for you and absolutely delicious!

The only thing you might have a little difficulty getting hold of is the dandelion coffee, but a good health food store should have it.
INGREDIENTS:

2 teaspoons freeze-dried dandelion coffee
Dash hot water
¼ teaspoon raw honey
Dash pure vanilla extract
½ of a large glass of ice cubes
½ glass raw milkPREPARATION:

Place freeze-dried dandelion in large mug.
Add dash of hot water and stir to dissolve.
Add raw honey, and mix well to dissolve.
Add dash of vanilla extract and mix well.
Fill large glass halfway with ice cubes.
Pour raw milk over ice until glass is two-thirds full.
Add dandelion coffee mixture from mug into milk glass and stir.This is absolutely delicious! You will be addicted the second you try it (in the nicest way possible of cour

[alicein1land]

Hmmm, dandelion coffee. I have never heard of it before today. Found this online - instructions in how to make your own:

Dandelion Coffee
If you want a hot beverage simply make dandelion coffee. Dandelion coffee is made from the root of the plant. Gather your roots in the fall or in the early spring before the plant blooms. Scrub the unpeeled roots with a stiff brush. Use the big part of the root for a vegetable. It's the skinny side roots that you need to dry , grind, and roast for you brew. Simply dry the roots in an oven (150 degrees) until they are brittle and snap easily. Then roast them at about 375 degrees for 15-20 minutes or until they are dark brown inside. Now grind them in the blender until they look like coffee. For a steaming cup of dandelion coffee use about one teaspoon of ground root to a cup of boiling water. This brew will have a flavor all its own, vaguely chocolaty and pleasing.

Changes are you will be able to find many dandelions growing wild. Check nearby lawns or country roadsides. (Editor's Note: be cautious of this and check to make sure pesticides or other sprays have not been used near the plants.) It's unlikely anyone would mind if you took some of these prolific plants. Dandelions are good container plants for apartment dwellers. Dandelion seeds may not be readily available, but check herb catalogs. There is now a cultivated dandelion (Taraxacum officinale) that is said to make bigger and better greens than the wild dandelions. Greens will be ready six weeks after planting your seeds and blossoms will follow shortly. The earlier you pick you greens the less bitter they will be. If you plant your dandelions outside and let them go to seed you will have volunteer dandelions there forever. We are learning more and more about beneficial plants from the teachings of our ancestors. The dandelion has been such a widely despised weed that it's sometimes difficult to see this plant for what it really is---a nutritious healing herb with a medicinal reputation dating back more than 1,000 years.

And here's a link to a Web site that sells it here in the US:
http://dandyblend.com/

[alicein1land]

Sorry, the dandyblend is just that, a blend. Here's another link to an online site that sells organic dandelion coffee (it's in New Zealand but they do ship to the US):
http://www.goldenfields.co.nz/dandelion_coffee.php


And here's a link to amazon, where they sell dandelion root in bulk (it's been roasted):
http://www.amazon.com/ALVITA-TEA-DANDELION-ROOT-OZ/dp/B000FVAF1I/ref=sr_1_4/105-2042086-7283658?ie=UTF8&s=hpc&qid=1189806737&sr=1-4

[Res]

From Peter's recent Newsletter: Yum! :)


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.

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The 10 Best Foods You Aren't Eating:

Want to do your body a world of good? It's as easy as expanding your grocery list

By: Jonny Bowden, Ph. D.
Although some guys aren't opposed to smoking some weed, most wouldn't think of eating one. It's a shame, really, since a succulent weed named purslane is not only delicious but also among the world's healthiest foods (http://www.menshealth.com/cda/article.do?site=MensHealth&channel=nutrition&category=food.for.fitness&conitem=353a99edbbbd201099edbbbd2010cfe793cd____).

Of course, there are many superfoods that never see the inside of a shopping cart. Some you've never heard of, and others you've simply forgotten about. That's why we've rounded up the best of the bunch. Make a place for them on your table and you'll instantly upgrade your health (http://menshealth.com/cda/article.do?site=MensHealth&channel=nutrition&category=food.for.fitness&conitem=b7dacbf271401110VgnVCM10000013281eac____) -- without a prescription.


Beets
These grungy-looking roots are naturally sweeter than any other vegetable (http://www.menshealth.com/cda/article.do?site=MensHealth&channel=nutrition&category=food.for.fitness&conitem=bd35dd33991de010VgnVCM20000012281eac____), which means they pack tons of flavor under-neath their rugged exterior.

Why they're healthy: Think of beets as red spinach. Just like Popeye's powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments -- called betacyanins -- that give beets their color have been proved to be potent cancer fighters in laboratory mice.

How to eat them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.

You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese.




Cabbage
Absent from most American kitchens, this cruciferous vegetable is a major player in European and Asian diets.

Why it's healthy: One cup of chopped cabbage has just 22 calories, and it's loaded with valuable nutrients. At the top of the list is sulforaphane, a chemical that increases your body's production of enzymes that disarm cell-damaging free radicals and reduce your risk of cancer. In fact, Stanford University scientists determined that sulforaphane boosts your levels of these cancer-fighting enzymes higher than any other plant chemical.

How to eat it: Put cabbage on your burgers to add a satisfying crunch. Or, for an even better sandwich topping or side salad, try an Asian-style slaw. Here's what you'll need.

4 Tbsp peanut or canola oil
Juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.




Guava
Guava is an obscure tropical fruit that's subtly acidic, with sweetness that intensifies as you eat your way to the center.

Why it's healthy: Guava has a higher concentration of lycopene -- an antioxidant that fights prostate cancer -- than any other plant food, including tomatoes and watermelon. In addition, 1 cup of the stuff provides 688 milligrams (mg) of potassium, which is 63 percent more than you'll find in a medium banana. And guava may be the ultimate high-fiber food: There's almost 9 grams (g) of fiber in every cup.

How to eat it: Down the entire fruit, from the rind to the seeds. It's all edible -- and nutritious. The rind alone has more vitamin C than you'd find in the flesh of an orange. You can score guava in the produce section of higher-end supermarkets or in Latin grocery stores.




Swiss chard
Hidden in the leafy-greens cooler of your market, you'll find this slightly bitter, salty vegetable, which is actually native to the Mediterranean.

Why it's healthy: A half cup of cooked Swiss chard provides a huge amount of both lutein and zeaxanthin, supplying 10 mg each. These plant chemicals, known as carotenoids, protect your retinas from the damage of aging, according to Harvard researchers. That's because both nutrients, which are actually pigments, appear to accumulate in your retinas, where they absorb the type of shortwave light rays that can damage your eyes. So the more lutein and zeaxanthin you eat, the better your internal eye protection will be.

How to eat it: Chard goes great with grilled steaks and chicken, and it also works well as a bed for pan-seared fish. Wash and dry a bunch of Swiss chard, and then chop the leaves and stems into 1-inch pieces. Heat a tablespoon of olive oil in a large sauté pan or wok, and add two garlic cloves that you've peeled and lightly crushed. When the oil smokes lightly, add the chard. Sauté for 5 to 7 minutes, until the leaves wilt and the stems are tender. Remove the garlic cloves and season the chard with salt and pepper.

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Cinnamon
This old-world spice usually reaches most men's stomachs only when it's mixed with sugar and stuck to a roll.

Why it's healthy: Cinnamon helps control your blood sugar, which influences your risk of heart disease. In fact, USDA researchers found that people with type-2 diabetes who consumed 1 g of cinnamon a day for 6 weeks (about 1/4 teaspoon each day) significantly reduced not only their blood sugar but also their triglycerides and LDL (bad) cholesterol. Credit the spice's active ingredients, methylhydroxychalcone polymers, which increase your cells' ability to metabolize sugar by up to 20 times.

How to eat it: You don't need the fancy oils and extracts sold at vitamin stores; just sprinkle the stuff that's in your spice rack (or in the shaker at Starbucks) into your coffee or on your oatmeal.



Purslane
Although the FDA classifies purslane as a broad-leaved weed, it's a popular vegetable and herb in many other countries, including China, Mexico, and Greece.

Why it's healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin -- an antioxidant that may inhibit cancer growth -- than any other fruit or vegetable tested.

How to eat it: In a salad. Think of purslane as a great alternative or addition to lettuce: The leaves and stems are crisp, chewy, and succulent, and they have a mild lemony taste. Look for it at your local farmer's market, or Chinese or Mexican market. It's also available at some Whole Foods stores, as an individual leafy green or in premade salad mixes.



Pomegranate juice
A popular drink for decades in the Middle East, pomegranate juice has become widely available only recently in the United States.

Why it's healthy: Israeli scientists discovered that men who downed just 2 ounces of pomegranate juice daily for a year decreased their systolic (top number) blood pressure by 21 percent and significantly improved bloodflow to their hearts. What's more, 4 ounces provides 50 percent of your daily vitamin C needs.

How to drink it: Try 100 percent pomegranate juice from Pom Wonderful. It contains no added sugars, and because it's so powerful, a small glassful is all you need. (For a list of retailers, go to www.pomwonderful.com (http://www.pomwonderful.com/).)



Goji berries
These raisin-size fruits are chewy and taste like a cross between a cranberry and a cherry. More important, these potent berries have been used as a medicinal food in Tibet for over 1,700 years.

Why they're healthy: Goji berries have one of the highest ORAC ratings -- a method of gauging antioxidant power -- of any fruit, according to Tufts University researchers. And although modern scientists began to study this ancient berry only recently, they've found that the sugars that make goji berries sweet reduce insulin resistance -- a risk factor of diabetes -- in rats.

How to eat them: Mix dried or fresh goji berries with a cup of plain yogurt, sprinkle them on your oatmeal or cold cereal, or enjoy a handful by themselves. You can find them at specialty supermarkets or at gojiberries.us (http://gojiberries.us/).



Dried plums
You may know these better by the moniker "prunes," which are indelibly linked with nursing homes and bathroom habits. And that explains why, in an effort to revive this delicious fruit's image, producers now market them under another name.

Why they're healthy: Prunes contain high amounts of neochlorogenic and chlorogenic acids, antioxidants that are particularly effective at combating the "superoxide anion radical." This nasty free radical causes structural damage to your cells, and such damage is thought to be one of the primary causes of cancer.

How to eat them: As an appetizer. Wrap a paper-thin slice of prosciutto around each dried plum and secure with a toothpick. Bake in a 400°F oven for 10 to 15 minutes, until the plums are soft and the prosciutto is crispy. Most of the fat will cook off, and you'll be left with a decadent-tasting treat that's sweet, savory, and healthy.



Pumpkin seeds
These jack-o'-lantern waste products are the most nutritious part of the pumpkin.

Why they're healthy: Downing pumpkin seeds is the easiest way to consume more magnesium. That's important because French researchers recently determined that men with the highest levels of magnesium in their blood have a 40 percent lower risk of early death than those with the lowest levels. And on average, men consume 353 mg of the mineral daily, well under the 420 mg minimum recommended by the USDA.

How to eat them: Whole, shells and all. (The shells provide extra fiber.) Roasted pumpkin seeds contain 150 mg of magnesium per ounce; add them to your regular diet and you'll easily hit your daily target of 420 mg. Look for them in the snack or health-food section of your grocery store, next to the peanuts, almonds, and sunflower seeds.



Antioxidants, Explained
The science is clear: Plant foods are good for you. And the credit often goes to chemicals they produce called antioxidants. Just as the name suggests, antioxidants help protect your cells against oxidation. Think of oxidation as rust. This rust is caused by free radicals, which are unstable oxygen atoms that attack your cells, inducing DNA damage that leads to cancer. Thankfully, antioxidants help stabilize free radicals, which keeps the rogue atoms from harming your cells.

So by eating more antioxidant-rich foods, you'll boost the amount of the disease-fighting chemicals floating in your bloodstream. The result: Every bite fortifies your body with all-natural preventive medicine.



Eight More Superfoods You Should Eat
Want to build more muscle, prevent disease, and live longer? It's as easy as changing your diet: Take out the packaged, processed foods, and add fresh ingredients to your meals.

Try one of the recipes below tonight. They're easy to prepare, and, unlike the "healthy" meals your mom used to make, they taste good.

SALMON - Baked Salmon with Oregano (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=ee0199edbbbd201099edbbbd2010cfe793cd____)
BEANS - Barbecued Beans with Turkey Sausage (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=2f1199edbbbd201099edbbbd2010cfe793cd____)
BLUEBERRIES - Blueberry Belgian Waffles (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=0cd099edbbbd201099edbbbd2010cfe793cd____)
QUINOA - Southwestern Quinoa and Chickpea Salad (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=nutrition&category=food.for.fitness&conitem=2d0199edbbbd201099edbbbd2010cfe793cd____)
WALNUTS/ALMONDS - Apple Walnut Muffins (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=40f099edbbbd201099edbbbd2010cfe793cd____) Almond Macaroons (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=dc1199edbbbd201099edbbbd2010cfe793cd____)
SPINACH - Baked Potato Gnocchi with Spinach and Ricotta (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=b4e099edbbbd201099edbbbd2010cfe793cd____)
ARTICHOKES - Artichoke Salad (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=83c099edbbbd201099edbbbd2010cfe793cd____)
TOMATOES - Fresh Tomato Garden Soup (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=d21199edbbbd201099edbbbd2010cfe793cd____)

Jonny Bowden, PhD, CNS is a board certified nutritionist with graduate degrees in nutrition and psychology. Visit his Web site Jonny Bowden Solutions (http://www.jonnybowden.com/index.html).




initPage(); http://www.menshealth.com/cda/article.do
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Fresh Tomato Garden Soup

Chilling the soup for an hour before serving intensifies the flavors.


Preparation Time:
10 minutes Servings:
4 to 6 people

INGREDIENTShttp://www.menshealth.com/cda/images/redDot.jpg 1 small clove garlic, http://www.menshealth.com/cda/images/redDot.jpg 2 pints cherry tomatoes, halved http://www.menshealth.com/cda/images/redDot.jpg 2 tablespoons fresh cilantro leaves http://www.menshealth.com/cda/images/redDot.jpg 2 teaspoons extra-virgin olive oil http://www.menshealth.com/cda/images/redDot.jpg 2 small kirby cucumbers, peeled, seeded, and finely diced http://www.menshealth.com/cda/images/redDot.jpg 1/4 cup finely diced celery heart http://www.menshealth.com/cda/images/redDot.jpg Kosher salt and freshly ground black pepper to taste http://www.menshealth.com/cda/images/redDot.jpg Pinch cayenne pepper http://www.menshealth.com/cda/images/redDot.jpg 1 lime, quartered

PREPARATION

1. With the motor of a blender or food processor running, drop garlic through chute and finely chop. Turn off motor. Add tomatoes, cilantro, and olive oil; pulse until just pureed.

2. Transfer to a bowl; fold in cucumbers and celery. Season to taste with salt, black pepper, and cayenne. Add a squeeze of lime before serving.

[mtmouse]

Aargh!

You do this just before I start stopping eating?

:mad: :mad: :mad: :mad: :mad: :mad: :mad:

[Res]

I've *been* doing this. ;)

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http://whfoods.org/recipeimages/kalewithhijiki.jpg


Prep Time: 15 minutes
Ingredients:
1 lb kale
1 TBS dried organic hijiki soaked in 1 cup warm water
2 TBS soy sauce
1 TBS rice vinegar
2 medium cloves garlic, pressed
½ TBS minced fresh ginger
2 tsp sesame seeds
1 TBS extra virgin olive oil
salt and white pepper to taste
Directions:
Rinse and soak hijiki while preparing rest of ingredients.
Fold kale in half and cut off or pull out stem. Chop fine and rinse well in a colander.
Whisk together soy sauce, pressed garlic, minced ginger, olive oil, salt and pepper. Squeeze out excess water from hijiki.
Combine hijiki & kale in a bowl. Toss with rest of ingredients and sprinkle with sesame seeds.

Serves 4

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This recipe calls for garbanzo beans from a can. You can get organic garbanzo but they'll be cooked. Personally I can't stomach garbanzo bean sprouts so I'd opt for cooking my own. It still looks good. :)


http://whfoods.org/recipeimages/freshmintedgarbanzosalad.jpg


Prep and Cook Time: 15 minutes
Ingredients:
2 medium fresh tomatoes, seeds and excess pulp removed, chopped about ½ inch
2 cups peeled diced cucumber, (cut lengthwise and scoop out seeds) dice about ½ inch
½ medium onion, finely minced
2 medium cloves garlic, pressed
1 15 oz can garbanzo beans, rinsed and drained well
3 TBS fresh lemon juice
2½ TBS chopped fresh mint
2 TBS extra virgin olive oil
salt & cracked black pepper to taste
1 medium head romaine lettuce, use tender whole leaves for bed
Directions:
Mix all ingredients except lettuce together and chill. This is best if it chills for at least 15 minutes. Serve on a bed of lettuce.
Serves 4

Yum!

[mtmouse]

Yeah, rice vinegar isn't raw either. But it's tasty!

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http://whfoods.org/recipeimages/fruitwithapricotcompote.jpg


Prep and Cook Time: 15 minutes
Ingredients:
1 cup dried apricots, sliced
½ cup raisins
½ cup chopped walnuts
2 TBS fresh lemon juice
1½ cups fresh orange juice
2 TBS honey
Directions:
Combine the lemon juice, orange juice and honeyand add apricots and raisins and soak for 45 minutes.
Slice pears or any other fruit and spoon over compote. Add walnuts. Serve warm or chilled.
Yields about 2 cups

[Res]

Does anyone here really like arugula? Maybe it was the bunch I just bought. My son couldn't stand the smell so I sniffed and sure enough it has a very unappealing odor. Is this normal?


http://whfoods.org/recipeimages/figwalnutarugulasalad.jpg


Prep and Cook Time: 30 Minutes, Cooking time: 20 Minutes
Ingredients:
½ medium onion, sliced thin
2 TBS white wine or apple cider vinegar
1 cup hot water
8 dried figs, sliced
2 TBS walnuts
2 bunches arugula, (about 8 cups)
2 TBS balsamic vinegar
½ tsp honey
2 TBS extra virgin olive oil
salt and cracked black pepper to taste
Directions:
Marinate sliced onion in vinegar and hot water while preparing rest of ingredients.
Rinse and dry arugula. If you have a salad spinner that is best, otherwise, dry with paper towels. This will avoid dressing getting diluted.
Whisk together balsamic vinegar, honey, salt and pepper, drizzling olive a little at a time at the end. Toss with rest of ingredients and serve.
Serves 4

[mtmouse]

I've never liked arugula, but that's because of its bite, not its smell. I don't recall ever smelling it.

Gotta admit, though, that salad looks good! (Of course, everything looks good now, LOL. But where are you getting these recipes? Seems like you should be crediting them.

[Res]

From Peters recent newsletter:

5. 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 8 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.

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Repost from Sim in the 30 day raw thread:

Your kale salad reminded me of the following, from Karen Knowler:

Winter Greens and Avocado Salad
Ingredients
(Serves one large portion)

* 4-6 large handfuls of kale sliced very thinly
* 1 handful of each of the following: rocket (arugula), watercress and spinach. (If you don't have all three greens just add in three handfuls of whatever you do have).
* 1 avocado
* 3 Tablespoons olive oil
* 1 teaspoon Himalayan Crystal Salt OR Celtic Sea Salt
* 6 baby tomatoes
* 10 sun-dried tomatoes
* Juice of half a juicy lemon or one not-so-juicy lemon
* OPTIONAL: Olives

Directions

1) Chop kale into small pieces (this makes the fibrous cells break down and therefore more palatable, so the smaller you chop you better the taste). A good size to aim for is roughly 1-2 cm squares.

2) Add oil and salt and massage into the kale until kale becomes wilted, soft and glistening.
3) Roughly chop the other greens (rocket, watercress, spinach) and add into the bowl. Mix well by hand.
4) Add avocado and massage again so each leaf is coated.
5) Chop tomatoes into quarters, add to greens.
6) Chop sun-dried tomatoes in small pieces and add to greens.
7) Squeeze lemon over entire dish
8) Add any other ingredients you fancy, depending on how hungry you are.
9) Serve and enjoy!

RAW COACH'S TOP TIPS:

* Lemon can make or break this recipe (not enough leaves the meal slightly too bitter for some people's tastes), so definitely taste-test on this one.

* Grated raw veggies, fresh herbs, finely chopped nuts, a sprinkling of seeds - all of these can transform this recipe, making for unlimited delicious variations.

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MASALA MUNG

2cups sprouted mung beans (or lentils)
2-4tbsp. freshly grated coconut
1 1/2tbsp. sesame oil (or combination of sesame & flaxseed oils)
1-2tbsp. lemon juice
1/4tsp. garam masala
1/8tsp. ground brown mustard seeds
1/8tsp. ground cumin seeds
1/8tsp. cayenne pepper (optional) dash of Nama Shoyu and/or Celtic sea salt

1) Put all the ingredients into a bowl and mix well together. Adjust flavors by adding more lemon juice, coconut or seasoning to taste. Serves 2-3. Keeps for 2-3 days in refrigerator.

From Rhio (http://www.rawfoodinfo.com/recipes/main_courses.html)

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Mmm, this is interesting because it uses rice which I thought was a no no. But I like the whole soaking aspect of it. I'm doing this!! Anyway, here ya go! (same site) :)

CARIBBEAN WILD RICE

1 cup wild rice
1 med. onion, chopped (Vidalias are great to use in season)
2 large tomatoes (or 4 medium)
2 large red bell peppers
2 large yellow bell peppers
1-1 1/2 cups freshly grated coconut
2/3 cup Coconut Cream -see Desserts
2 tsp. chili powder
1-4 garlic cloves, pressed or minced
2 tsp. ground coriander
1 tsp. ground brown mustard
1 to 2 tsp. lime zest, optional (use only undyed limes)
1 lime, juiced
Nama Shoyu and/or Celtic sea salt (to taste)

1)Soak l cup wild rice for 36-48 hours, changing the water two times. Then sprout for 2-6 days, until chewy, rinsing twice each day.

2)When the rice is ready, finely chop the onion, tomatoes, and red and yellow peppers, and grate the coconut. Mix together in a large bowl and add in the wild rice, which will have expanded to approx. 3 cups.

3)In a separate bowl, mix the Coconut Cream,* or Almond Yogurt, lime juice and zest, pressed garlic, spices and seasoning. Pour over the wild rice and vegetables, and toss well. Serves 4.

Keeps for 2-3 days in the refrigerator.

*Coconut Cream can be made ahead of time and frozen in ice cube trays for future use. When frozen, It lasts for a long while. I've never been able to find out just how long because it always disappears in my house! To defrost, either leave out at room temperature, or put the cubes in a cup and set the cup in a bowl of hot water.

[Res]

I love Mexican food. Ani has a "stuffed Anaheim Chili Pepper" recipe in her book. They're comparable to "Chile rellenos". Mmm I'm making those tonight. You can eat them right away or soften them up a bit in the dehydrator. I'm doing both. I'll let you know what I think and if I remember I'll post a picture. :)

[mtmouse]

Oh, do remember to post a picture!

[Res]

"HOT" CREAM OF CAULIFLOWER SOUP

1/2 cup carrot juice
1/2 cup Almond Milk (see Beverages)
2 1" slices of ginger, juiced (or to taste)
1 small cauliflower, chopped (approx. 2-3 cups)
1/2 avocado
2 oz. hot filtered water (optional)
1 tsp. garam masala
1 tsp. curry powder
1 tsp. red bell pepper powder

1) In a juicer, make the carrot and ginger juice.
2) Put the juices into the blender with the Almond Milk and all the other ingredients, except the hot water, and blend well. After the soup is well blended, add in the hot water, blend briefly and serve "hot." The addition of the hot water makes this into a warm soup.

Serves 2. Serve with Macaroon Chews (see Recipe Index) and you'll think you're in exotic India! Same rhio site.

Yikes! Doesn't this sound great?!! Who said raw foods were boring?

Anyway I couldn't find the macaroon chews referenced. Bummer. But the soup is going on the menu. ;)

[Res]

CURRIED CHICK-PEAS
& CARROTS WITH ALMONDS

1/2cup sprouted chick-peas (also known as garbanzos)
2large carrots, thinly sliced (use Salad Shooter)
1red bell pepper, diced
3scallions, minced
1/4cup sprouted almonds, blanched
1/2cup Pine Nut Yogurt or Rich Yogurt (see Cultured Foods (http://www.rawfoodinfo.com/home/home_a.html))
1/2cup tangerine juice
1tbsp. olive oil & flaxseed oil mixed together
4garlic cloves, minced (or an amount that suits your taste)
1/2tsp. fresh ginger, minced
1/2tsp. ground brown mustard seeds
1/2tsp. ground cumin
1/2tsp. ground coriander
1/2tsp. turmeric
cayenne pepper to taste
Celtic sea salt, to taste (optional)

1)Put the chick-peas into a food processor with the "S" blade and pulse chop lightly. Not too much - you just want to gently break apart the peas so that they are easier to chew.

2)Slice the carrots very thin using a SaladShooter® (see Kitchen Equipment) with the chip blade (or use other kitchen tool that slices the carrots thin). Mince the almonds with a mincing knife or cut into matchstick-size pieces with a knife.

3)Put the chick-peas, carrots, bell pepper, scallions and almonds into a large glass bowl and blend in 1/2 cup of Pine Nut Yogurt or Rich Yogurt. Set aside.

4)In a separate bowl, stir the tangerine juice with the oil and spices. Add this into the chick-pea and vegetable mixture and mix well. Serves 3-4. Keeps for 2-3 days in the refrigerator.

rhio (http://www.rawfoodinfo.com/home/home_a.html)

Talk about a spice extravaganza! :eek: And who could keep this in the refrigerator for 2-3 days? This spicy business is what keeps ya coming back for more! I can't wait to make this. :D

[Res]

Armenian Salad


1 large cucumber, diced


1 cup celery, chopped
1/2 cup radishes, finely diced
1/2 cup Kalamata olives or Greek, black olives
1/2 cup walnuts, soaked overnight (or at least 2 hours)
1 tbsp. olive and flaxseed oil, combined
1 tbsp. lemon juice




1) Soak the pitted olives in distilled water overnight to get rid of most of the salt. Next day – drain, rinse and chop the olives. (Desalted olives can be stored in the refrigerator for up to 3 weeks.) Drain, rinse and chop the walnuts also.

2) Combine all the ingredients in a salad bowl and toss.


Serves 2. Keeps for 2 days in the refrigerator

Recipes from Rhio (http://www.rawfoodinfo.com/home/home_a.html)

[Res]

Blueberry Jello


1 pint blueberries
2 bananas
1/2 lemon or lime, juiced

1) Blend all the ingredients in a blender. Pour into custard cups and chill.

Makes 4 custard cups. Keeps for 2 days in the refrigerator.

[Res]

Brazil Nut Wafers

2 cups Brazil nuts, soaked overnight in filtered water
3 bananas (or 2 ripe plantains)
cinnamon
Rejuvelac (mild) or filtered water

1) Rinse and drain Brazil nuts. Put Brazil nuts in the blender with just enough Rejuvelac or water to cover. Blend, adding more liquid if necessary, until you have a smooth batter. Don't make too thin. Then blend in bananas, adding cinnamon to taste.

2) Pour the batter, in the shape of round cookies, onto dehydrator trays lined with Teflex sheets. Dehydrate at 95° F for 1 or 2 days.

Yield: 18 wafers. Don’t worry about storage – they'll be gone fast!

Buckies

1 quart sprouted buckwheat

1) Spread the sprouted buckwheat onto mesh dehydrator trays and dehydrate for approx. 4 hours at 95° F.

Store the thoroughly dried Buckies in a covered container at room
temperature.

SERVING SUGGESTIONS:
*Use in Great Nuts Cereal
*Can be added into soups or salads – for crunch.

[Res]

Buttah

1 cup olive oil (extra-virgin)
1/8–1/4 tsp. Celtic sea salt
1 tbsp. agar-agar flakes

1) Put ingredients into a blender and blend very well.

2) Pour the mixture into an ice cube tray, filling each cube only halfway, and freeze.

3) Every time you need a butter substitute, take out a cube and let it sit for a couple of minutes before serving.

[Res]

Carob (the Un-Chocolate) Sauce
1 cup raw sesame tahini
1/4 cup raw honey
1/2 cup (or more) of raw carob powder
1/4 cup filtered water

1) Put all the ingredients, except the carob powder, into a bowl.

2) Begin stirring and add in 1/2 cup carob powder. Blend ingredients very well by hand, adding in more carob powder if desired. Let your own taste guide you. Also, add more water if you want it thinner, less water if you want it thicker.

Makes approx. 1 1/2 cups. Keeps for up to a month in the refrigerator.

NOTE: For a chunky sauce, add in finely chopped black figs and pecans.

*I'm not a real fan of carob - so I'd substitute ground raw cacao or just use Teepee's chocolate sauce.

[Res]

Creole Spice

2 tbsp. Celtic sea salt
2 tbsp. garlic powder
2 1/2 tbsp. Hungarian paprika
1 1/2 tbsp. onion powder
2 tsp. ground white pepper
1 tbsp. dried thyme
1 tbsp. dried oregano
1 tbsp. cayenne

1) Grind the Celtic sea salt in a nut mill and measure out 2 tbsp. into a small bowl.

2) Add all the other spices and with a spoon, blend them well. Store in a dark glass container in a cool place.

Yield: almost 1 cup. Keeps for up to 1 year.

Mmm, this looks good. :)

[Res]

Deviled Eggless

Inspired by Jackie Graff, Chef at The Sprout Cafe, Atlanta



2 cups macadamias, soaked in filtered water


1 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
3 stalks of celery, finely chopped
1/2 onion, minced
1/4 cup lemon or lime juice
1 tbsp. raw honey
2 tsp. prepared mustard
2 tsp. ground cumin
2 tsp. turmeric
1 to 2 tsp. dried thyme (or 1 tbsp. fresh, minced)
1/2 tsp. freshly ground white pepper

1 tsp. Celtic sea salt



1) Soak 2 cups macadamias overnight in filtered water.
2) Next day, drain and rinse.
3) Put the macadamias into a strong blender or Vita-Mix. Add in lemon juice, honey, mustard, cumin, turmeric, thyme, white pepper and Celtic sea salt. Blend into a smooth thick mixture, adding a little water if necessary to blend easier (but not too much). You may have to stop the blender a few times and tamp the mixture down. Transfer the macadamia cream to a bowl.

4) Now, add the following finely chopped vegetables into the macadamia mixture: 3 celery stalks, 1/2 large onion, 1 large red bell pepper and 1/2 yellow bell pepper. Mix well.

Serves 4-6. Keeps for 2-3 days in the refrigerator.

[Res]

Dim Some
4 avocados
1 cup Greek sun-dried black olives, desalted (see above)
1/2 cup, or more, of diced onion
1/2 lemon, juiced
1/4 tsp. Celtic sea salt (optional)
1/2–1 tsp. Creole Spice (see below)
2 medium turnips or rutabagas
8 sheets of nori

1) Pit the avocados and scoop out the pulp into a large bowl. Squeeze the lemon juice over the avocados. Set aside.

2) Mince the olives and onions and add to the avocados in the bowl. Add Creole Spice and Celtic sea salt and mash the contents of the bowl with a wire whisk or fork until it becomes the consistency of guacamole.

3) With a V-Slicer or mandoline, slice the turnips or rutabagas into very thin circles. Cut each nori sheet in half and then in half again creating 4 square pieces per sheet. Dip the pieces briefly in filtered water and place them on the counter. Put a heaping tsp. of the avocado mix in the center of each nori piece and then fold up the sides of the nori creating a little pouch. Place each pouch on a turnip or rutabaga slice and serve.

Yield: approx. 30 pieces.

Down Home Greens
1 bunch collard greens
1 bunch kale or swiss chard
2 tbsp. flaxseed oil
1/4 lemon, juiced
3 tbsp. unpasteurized apple cider vinegar
1 1/2 tbsp. unheated honey
1–2 garlic cloves, pressed
1 tsp. ground cumin
1/2 scant tsp. Celtic sea salt or to taste

1) Wash the greens and cut out the rib going almost all the way down the middle of the leaf (save for juicing).

2) Lay the greens one on top of the other and then fold in half and roll the whole bunch into a tight roll. (You'll probably have to do this twice to use all the greens.) Starting at one end of the roll, cut into very thin slivers.
Put the slivers into a large bowl and set aside.

3) In a small bowl, mix the rest of the ingredients and blend well into a dressing.

4) Toss the greens with the dressing until they are well coated. Put approx. 3 heavy plates directly on top of the greens. Cover and let marinate in the refrigerator overnight. The plates help compress the dressing into the tough green leaves. These greens could also be served just freshly prepared, but you may need time to get used to the flavor.

Serves 2-4. Keeps for 2-3 days in the refrigerator.

[Res]

French Lentil Tapenade

1/2 cup sprouted French lentils
1/2 cup Nicoise or Kalamata olives (take the pits out and soak in distilled water overnight to remove most of the salt)
1 tbsp. capers (soak overnight in distilled water)
1 garlic clove
1/4 cup fresh parsley
1/2 lemon or lime, juiced
3 tbsp. olive oil (extra-virgin)

1) Drain the water out of the olives and capers and rinse well.

2) Put all the ingredients into a food processor and, using the "S" blade, process as fine as possible.

Makes about 1 cup. Keeps for 1 week.

NOTE: Good as a topping for raw crackers.

Gorgeous Greens

It is recommended that you have a gorgeous green salad every single day. In Italy, they say that a day without salad is like a day without the sun.

Gorgeous Greens is a salad made with a variety of leafy greens such as:

* succulent leaf lettuces: bibb, red leaf, romaine, etc.
* spicy greens: arugula, watercress, nasturtium leaves, etc.
* bitter greens: chicory, escarole, dandelion, radicchio, etc.
* wild herbs, if you can get them: lamb’s quarters, chickweed, purslane, etc., and
* edible flowers: squash blossoms, nasturtiums, red clover, marigolds, chrysanthemums, etc.

Put together a selection from the different categories, keeping the first category predominant. Wash and spin dry in a salad spinner. Toss with your favorite dressing. Best when eaten freshly made.

[Res]

*I was going to stop but then found this!* :eek:

Maggie's Wedding Cake
This Recipe was Generously Shared by
Maggie J. Hodge-Neill, C.C.T., Natural Health Educator
3 large apples, grated (choose hard ones, not soft or mushy)
1 cup grated carrots
1 or 2 mangoes, mashed (optional, but makes the cake moister)
1/4 lemon, juiced
1 cup sunflower seeds
1 cup walnuts (or other nuts) coarsely chopped
1 cup raw carob
1 cup dehydrated shredded coconut
1 cup finely chopped dates
1 cup raisins
1/3 cup dried pineapple (opt.) soaked 1/2 hr. & cut into small pieces
1/3 cup dried papaya (opt.) soaked 1/2 hr. & cut into small pieces
1 heaping tsp. cinnamon

1) Put all ingredients into a large bowl. With clean hands, mix and squeeze through fingers. Blend it all together with lots of love.

2) Press the cake into a large glass Pyrex® loaf pan, approx. 1 1/2" high.

3) Refrigerate for 2-3 hours before serving.

Serves 12. Keeps up to a week in the refrigerator.

VARIATIONS: Instead of making a cake, roll mixture into little balls. Then roll the balls onto sesame or chia seeds or shredded coconut. Makes a zillion balls!

[Res]

Mashed "No Potatoes" and Gravy
1 cauliflower
2 cups pecans, soaked 1 hour
2 cups filtered water
1/4 onion
2 tsp. poultry seasoning*
1 tbsp. olive oil (extra-virgin)
Celtic sea salt, to taste

"NO POTATOES":

1) Take the leaves off of the cauliflower and cut the core out. Save for salads or juicing. Cut the remaining cauliflower into small chunks.

2) Put the cauliflower chunks into a food processor, and using the "S" blade, process very fine until it kind of looks like mashed potatoes. Depending on the size of your food processor, you may have to do this in 2 or 3 batches (to process the entire cauliflower). Set "no potatoes" aside in a bowl.

PECAN GRAVY:

3) Put the pecans, water, onion, poultry seasoning, and olive oil into a blender and blend to a gravy consistency. Taste and adjust flavors by adding Celtic sea salt if necessary.

4) To serve: Put one or two scoops of "no potatoes" onto a plate, cover with gravy and ENJOY!

Serves 4-6. The gravy keeps in the refrigerator for 2-3 days. The cauliflower should always be freshly prepared.

*Find a poultry seasoning combination that includes basil, rosemary, sage, marjoram, thyme, and coriander. The Spice Hunter is one such brand.

[Res]

Amazing....


Quick Blender Soup


in Five Minutes Flat


This is a formula for making Quick Blender Soup:

1) Start off with 1 or 2 tomatoes. Roughly chop them and put into the blender. Add in any raw vegetables, leafy green vegetables or sprouts. Use mostly vegetables that grow above the ground. If you want to use a root vegetable, put in only 1 or 2 small chunks.

SUGGESTED COMBINATIONS:

QuickSoup #1
tomatoes
celery leaves
spinach
sprouts
onion
garlic
lemon
avocado

QuickSoup #2
tomatoes
asparagus
spinach
shitake mushroom
avocado

QuickSoup #3
cucumber
tomato
spinach
buckwheat lettuce
sunflower greens
chives or dill

These soups are a little bland, so to make them more interesting, you can add some other ingredients on top of the soup before serving. Try one or a combination of the following:

chopped chives
chopped scallions
diced cucumbers and/or tomatoes
sprouted sunflower seeds
chopped olives
Vegetable Seasoning

[mtmouse]

Blueberry Jello


Mmmmm! Someone try this and tell me how it is! :D

[Res]

Gladly. :)

I'm eating a stuffed pepper right now with Mole. Oddly enough, it's better the next day. :)

[mtmouse]

Res,

I'm not surprised they're better the next day!

When you say you're going to dehydrate the peppers first next time, what do you mean? Are you talking about warming them up, or making them hard, or what? I'm not sure what deficiency you were trying to correct or what result you were going for.

[mayablue]

I'm eating a stuffed pepper right now with Mole.

Ooooh...Tell me more. I have heard you mention this in a couple of threads... It makes my tummy rumble!!;) Do you have any recipes or suggestions to share??

[Res]

Somehow I feel like I'm supposed to be terribly sorry for posting this but I'm not. ;) I read this recipe - approved of it and well, it's not raw but neither are all the recipes in this box. Now that I'm done with my disclaimer:

http://tlc.discovery.com/fansites/takehomechef/recipes/gallery/ep146_appetizer.jpg

Deep Fried Eggplant and Mozzarella with Basil
Serves 4
Ingredients:
For the tomato sauce:

2 tablespoons/30 ml olive oil
2 shallots, diced
2 garlic cloves, crushed
1 red jalapeno chili, chopped
7 ripe plum tomatoes, finely diced
Salt and freshly ground black pepper
For eggplant sandwiches:

1 eggplant (cut crosswise into 1/8 inch slices)
Salt
One 7-ounce ball fresh buffalo mozzarella cheese (cut crosswise into 8 slices)
8 fresh basil leaves
2/3 cup/95 g all purpose flour
4 large eggs, beaten to blend
1 1/2 cups/210 g dried plain bread crumbs
Safflower oil, for deep frying
Method:

To make the tomato sauce:

Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and sauté for 3 minutes or until soft. Add the garlic and chili and sauté for another 1 minute.

Add the tomatoes and cook until the tomatoes are very tender and mushy, stirring occasionally, about 45 minutes. Season the sauce to taste with salt and pepper.
To make the eggplant sandwiches:

Arrange the eggplant slices on a large baking sheet. Sprinkle the eggplant slices with salt and allow them to sit for 10 minutes. Rinse the eggplant under cold running water to remove the salt. Pat the eggplant slices dry with paper towels.

Place 1 slice of cheese and 1 basil leaf atop 1 eggplant slice. Top with a second eggplant slice. Repeat to make 8 sandwiches total. Place the flour, eggs and bread crumbs in 3 separate shallow bowls or pie plates.

Working with 1 eggplant sandwich at a time, dredge the eggplant sandwiches in the flour, shaking off the excess, then dip the sandwiches in the eggs, allowing the excess egg to drip back into the bowl of eggs, and dredge in the bread crumbs to coat completely.

Repeat the process to give the eggplant sandwich a second coating of the eggs and bread crumbs (not the flour). Add enough oil to a heavy large frying pan to reach the depth of 2 inches/5 cm. Heat the oil over medium-high heat to 350°F/180°C.

Working in batches, add the sandwiches to the hot oil and fry until they are golden brown, about 1 1/2 minutes per side. Using a slotted spatula, transfer the fried sandwiches to a plate lined with paper towels to absorb the excess oil.

Sprinkle the hot sandwiches with salt. Cut each sandwich into 4 wedges. Serve the sandwiches on a platter with the warm tomato sauce.

~The Take Home Chef

[Res]

Kathy: The "raw" peppers are crunchy but the raw "dehydrated" peppers are wilted. It kind of gives it a softer, pliable cooked feel to it. I prefer it this way. Plus, the peppers are softer when dehydrated and easier to stuff. I have one more left for lunch and can't wait to eat it. I decided that after these sit for a day or two they're so much better and I'm going to make them often.

So, I'll dehydrate the un-stuffed peppers first, then stuff them. :D

Love,
~Res

[Res]

I've had "pasta" on the brain lately:

Fettucini

With a vegetable peeler, peel thin strands of about 5-6 yellow zuchinnis. Set aside.

Mushroom Sauce
3/4 cup soaked dried mushrooms or 1 cup fresh mushrooms
3/4 cup soaked cashews
3/4 - 1 cup of water
1 tbs. olive oil
1 tbs. agave nectar
2 tbs. lemon juice
1/4 tsp. dried white pepper
Salt to taste

How to: Process everything for the mushroom sauce in the food processor. Add the sauce to the pasta. Toss well and let sit for half an hour before serving

rawguru (http://rawguru.com/recipe18.html)

[Res]

Okay Food Guru's what raw food can rival this simple unhealthy deletible treat: A bean and cheese burrito? :confused: :confused:

I'm not talking Matt's "taco meat". I'm talking "creamy pinto beans with tangy melted cheese and a soft flour tortilla". ;)


:confused: :confused: :confused:

[Res]

Weekend snack ;)

"Fried" Onion Rings

1 large sweet or spanish onion cut into rings

1st coating
4 tbs. olive oil
2 tbs. water
Sea salt to taste

2nd coating:
1 cup ground golden flax seeds
1/2 cup ground unsoaked almonds
1-2 tsp. paprika
Sea salt and pepper to season

How to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.

Tangy Dipping Sauce
1 cup macadamia nuts (soaked for 2-4 hrs)
1/2 cup pine nuts
1-2 tbs. lemon juice
2 tbs. soaked sun dried tomatoes
1/2 tsp. cayenne pepper
Sea salt to taste

Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.


rawguru (http://rawguru.com/recipe45.htm)

[mtmouse]

Oh man, those onion rings sound fabulous!

For your burrito problem, seems like either that pepper cheese you made for your stuffed chilis or a hummus-type recipe should work, flavored with cumin and garlic and maybe coriander for a Mexican taste.

And, of course, I've actually "melted" raw cheese on my pizzas, in the dehydrator. More like softened, but still.

However, you could again check out some of the cheeze recipes (I like to add nutritional yeast to my cheeze recipes to make it taste cheesier), and just make it much more liquidy than stiff, so you can pour it over the "bean" mix.

For the soft tortilla, I seem to remember something similar in Cohen's book, made with corn. I don't eat corn so I didn't pay too much attention, but I think I saw it. Also, her calzone dough might work to fold over a burrito. And I think you could probably come up with a pretty good soft something using sprouted wheat (your organic wheat, of course!).

Since I don't have any Teflex sheets, I have to use parchment. I suspect that's why I've never yet been successful at drying a dough soft enough to actually fold. But lucky for me, I like tostadas better than burritos, so I could just use one of my pizza crusts! (See, there are good reasons to freeze the crusts separately! :D )

Anyway, I shouldn't be talking about all this food. You're a bad influence! ;)

[Res]

Anyway, I shouldn't be talking about all this food. You're a bad influence! ;) HAHAHAHA ROFL! http://www.freesmileys.org/emo/happy051.gif http://www.freesmileys.org/emo/happy051.gif

Thanks for the great ideas. ;) Sim posted something about Polenta that I might look into.

Well, I decided that I'd eat raw during the week and have something cooked on the weekend (along with raw). Unfortunately - I went out with my son and his girlfriend for (non organic) Thai food. Pad thai to be exact.

First of all I should've stopped on the first bite because, well blech! But because I've been "drawn to noodles" lately I kept eating it. BAD IDEA. :( Within 10 minutes my stomach was completely bloated with gas, my stomach hurts and we all felt like someone dropped a brick into our stomachs. My son's gf was the smartest one of us and picked a little but didn't eat much. What is it with the stupid decision to keep eating when it tastes like crap in the first place?? I dunno but I'm paying for it.

SO - don't do what I just did!! :eek: lol I'm getting ready to down a few probiotics which helps a lot and a fiber product from the rainforest to hopefully get rid of this stuff! This is one of those great moments to do LAX tea and then swf in the morning but it's too soon and I couldn't stomach the tea at this point.

So there's my Friday goof up. RAW FOOD ROCKS! And so does "home" cooking. ;)

Love to you all,
~Res

[Res]

The Best Food Sources of Calcium


http://www.sixwise.com/images/articles/2007/10/03/16349903.thb.jpg

The Best Food Sources of Calcium
Contrary to popular belief, dairy foods are not the only sources of calcium. Here are some of the best food sources of calcium out there, including not only dairy foods but a range of others as well:

Spinach
Turnip greens
Mustard greens
Collard Greens
Blackstrap molasses
Swiss chard
Yogurt
Kale
Mozzarella cheese
Milk (goat's milk and cow's milk)
Basil, thyme, dill seed, cinnamon, and peppermint leaves
Romaine lettuce
Rhubarb
Celery
Broccoli
Sesame seeds
Fennel
Cabbage
Summer squash
Green beans
Garlic
Tofu
Brussel sprouts
Oranges
Asparagus
Crimini Mushrooms


Looking for a calcium-rich dish that you and your family can enjoy tonight? Try out these delicious and simple calcium-packed side-dishes with your meal.

Mediterranean Swiss Chard
Ingredients:

2 large bunches chopped Swiss chard
1 medium clove garlic, pressed
1/2 TBS balsamic vinegar or fresh lemon juice
extra virgin olive oil to taste
salt and black pepper to tasteDirections:

Bring lightly salted water to a rapid boil in a large pot. Cut off tough bottom part of stems.
Add the chopped leaves to the boiling water and simmer for only 3-5 minutes, until tender.
Strain through colander and press out excess water. Toss with rest of ingredients. Make sure you don't toss chard with dressing until you are ready to serve. Otherwise the flavor will become diluted. (Serves 2)Crimini Mushroom Sauté
Ingredients:

1/2 medium onion, cut in half and sliced thin
1 TBS chicken or vegetable broth
4 cups whole small to medium crimini mushrooms. Remove ends of mushroom stems and wipe clean if necessary.
6 medium cloves of garlic, chopped
1 TBS chopped fresh rosemary
1/4 cup Tawny or regular Port
salt and cracked black pepper to tasteDirections:

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion for 5 minutes over medium heat stirring frequently. While onions are cooking prepare rest of ingredients.
Add garlic, mushrooms and rosemary, and continue to sauté for another 5 minutes.
Stir in port and simmer for about 4 more minutes. Season with salt and pepper. Recipes from: The World's Healthiest Foods (http://www.whfoods.com/)

[Res]

From Dr Mercola:

Chocolate From Marz

1 frozen banana (first peeled and cut into chunks)
A 1- to 2-inch square of unsweetened (baking) chocolate
A dash of nutmeg
1/4 teaspoon of vanilla
1 tablespoon of flaxseeds
2 tablespoons of walnuts
2 tablespoons of waterNaturopathic physician Russell Marz, ND agreed to share this recipe with me, which is especially helpful for the high-quality omega-3 fatty acids contained in the flax and walnuts as well as the antioxidants that have been found in chocolate. Mix all ingredients in a high-powered blender till consistent. This dessert has a chunky ice cream-like texture. For birthday celebrations it would make a good substitute for cake and ice cream.

[aikenjoi]

I found the next few recipes at http://www.rawfreedomcommunity.info/forum/forum.php#

Raw whole food hot dogs (makes 6-8)

1-1/2 c walnuts
¼ onion
¼ beet
½ carrot
2 clove garlic
2 T agave (to taste)
2 T braggs
2 t hickory smoke flavor
1 t marjoram
½ t celery seed
½ t salt
½ t smoked paprika
sprinkle cayenne pepper

blend till smooth in food processor
form dough into hot dog shapes on telflex (6-8)
dehydrate 105 about 4 hrs
flip onto grid dehydrate to the texture you like. (Another hr or so.) Roll lightly into shape.
Serve warm.


i hope you like them as much as i did, on a nice wrap all loaded with raw hot-dog type toppings. i just had one, wow!!! they taste exactly like them!
http://i165.photobucket.com/albums/u56/aikenjoi/rawhotdog.jpg

[aikenjoi]

Strawberry Shortcake
Inspired by Cafe Gratitude's I Am Rapture

This recipe is for a 6" diameter pan or tub.

Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced

*Lecithin is derived from soybeans and acts as an emulsifier. Look for organic, non-GMO lecithin, either in liquid or powder form, at your local HFS.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Pour into a bowl and mix lecithin by hand. Set in fridge for about 1 hr.

I ended up having too much cream for the cake, but not to worry; I'm sure I'll find a few other uses for it.

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.

Next form an even layer on the bottom with half of the cake mixture.

Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.

When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).

Again top with whipped cream and set in fridge 20-30 mins.

When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Carmella's Notes:
~ For the whipped cream, as I didn't have lecithin, I used 2 teaspoons psyllium husks instead. I found that I had to let it set in the freezer as the fridge wasn't cold enough. The consistency also made it difficult for the cake to hold its shape well once at room temperature. I would definitely recommend trying the lecithin, as suggested in Cafe Gratitude's recipe.

~ In order for each layer to retain its distinctive shape, it's key to let the whipped cream layer set in the fridge before patting down the cake layer. Yah, yah, I know it's just for visual purposes, but hey, remember that we taste with our eyes first.

~ For a simpler version of this, simply put a cake layer, followed by strawberries. Top with whipped cream and let set in the fridge. Decorate with strawberry slices and serve. Perhaps not as impressive but definitely still as delicious!

http://www.rawfreedomcommunity.info/forum/attachment.php?attachmentid=874&d=1191439913
http://www.rawfreedomcommunity.info/forum/attachment.php?attachmentid=875&d=1191439913

[aikenjoi]

Raspberry Chocolate Rhapsody Cake

Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water

Place walnuts and pecans in a food processor and process until ground.

Add dates, cacao, carob and vanilla extract. Process until well mixed.

Add the water and process briefly.


White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood's wonderful White Chocolate-strawberry Cheesecake)

1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt

Blend in Vita-mix or high speed blender until smooth.


Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt

Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.

Assembly:
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.

Put in freezer to set. Then repeat.

Again, let set in the freezer.

When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.

Cover with the Coconut Vanilla Cream topping.

If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.

http://www.rawfreedomcommunity.info/forum/attachment.php?attachmentid=834&stc=1&thumb=1&d=1190754404
http://www.rawfreedomcommunity.info/forum/attachment.php?attachmentid=835&d=1190754422

[Res]

Onion rings are in the dehydrator along with the flax snack. If the end product (flax snack) tastes as good as pre-dehydrated then YUM! Licking fingers is allowed. ;)

[Sunnyshine]

This is actually really good for breakfast or a snack:

1 Banana cut into bite sizes
1 stalk of celery cut into bite sizes
6 Date chopped

Mix and eat....it's a really great combo and a nice sensation with the salty and sweet, crunchy and soft.

:)

Res, this is fantastic! I had it for a quick dinner and added chopped pecans--sublime! :D

[MindUtopia]

Sundried Tomato Nori Rolls

I found this recipe on here:

Fumi's Sundried Tomato Pate

1 cup soaked almonds or sunflower seeds-sprouted
8-10 soaked sundried tomato pieces
1 stalk celery
2 teaspoons extra virgin olive oil
1 tablespoon minced onion
2 tablespoons fresh basil minced
1/2 teaspoon celtic sea salt

Process everything except basil in a food processor with the "S" blade.
Add basil at end.

It's great. But even better in nori rolls.

So make the pate. Then spoon onto a sheet of nori. Add slices of sundried tomato and arugula. Spoon on some more pate. Roll like you would sushi and cut into pieces. I serve it with an arugula salad with dijon dressing.

[MindUtopia]

Hearty Fall Breakfast "Cereal"

I've been making this for breakfast the past few days and it's great:

1 apple, cubed (I prefer granny smith)
3 tbsp orange juice
handful raw almonds (unpasteurized if you can find them, or use another raw nut, cashews would be great, maybe also walnuts)
handful golden raisins
pinch each of cinnamon and nutmeg

Combine and stir until the orange juice and spices coat everything evenly. Sometimes I also toss in a few whole dates just for an added treat. Be warned though, this is pretty hearty and it's takes me a while to eat it all!

[Sunnyshine]

Yummy quick lunch...I have this about 3 days/week:

Chop and mix together:
1 avacado
2 roma tomoatoes
juice of 1/2 lime
sea salt
cracked pepper

Stuff into:
1 bell pepper (whatever color you prefer, I like green) halved and seeded

Top with:
Sprouts or micro greens

It's so fresh and tasty and keeps me satisfied throughout the afternoon so I don't go foraging for nuts!

[MindUtopia]

Sweet and Tangy Fennel and Cucumber Salad

I picked up some fennel at the farmer's market today and came up with this simple salad. It's tasty and refreshing. Measurements are for a single serving so adjust accordingly.

1/3 of a cucumber, sliced
1/2 of a fennel bulb, sliced
handful dried cranberries (more or less depending on your taste)
several sprigs of the green tops of the fennel
several splashes each of lemon juice and cider vinegar
salt and pepper to taste

It's lovely!

[MindUtopia]

I found a recipe for Carob, Pecan, and Raisin Balls earlier in this thread. I don't have regular access to pecans and I'm not crazy about raisins, so I altered it a bit and came up with this:

Carob, Almond, and Cranberry Balls
1/2 cup tahini
1/4 cup honey
1/2 cup carob chips
1/4 cup almonds (raw & unpasteurized if you can find them)
1/4 cup dried cranberries
1/4 cup shredded coconut

Mix in a mixing bowl with spoon or spatula. Form into balls. Roll balls in shredded coconut. Best when refridgerated for at least 20 minutes or so because it helps them keep their shape. Eating the leftovers out of the bowl with a little coconut on top isn't bad either.

[NewDirection]

Res I made date/celery/banana combo for lunch and have never been so
shocked by a dish - it tasted better then I could believe! My coworkers
looked at me like I was INSANE oooo'ing and ahhhhh'ing over celery and
bananas but I couldn't stay quiet. It was devine!

I also served the raw apple pie to my family tonight after dinner. I was VERY
nervous, and had back up dessert plans if they couldn't choke it down -
but they ate almost cleaned the pan! I didn't have a slice till a few hours
later after dishes and some food prep for tomorrow - and it was so amazingly
tasty!!

Thank you for this thread - I can't wait to try more!

[Res]

ND: You're welcome. Cool huh? Now to that banana dish, try adding some chopped walnuts or pecans. ;)

Love,
~Res

[Rawmichelle]

Hello, i am new here, i do not have a recipe to post but i was wondering how to make almond or cashew milk? I gave up cow's milk so i would like something to maybe add to my raw cereal in the morning. I've made hemp milk which is really yummy...i am also into making raw puddings and icecream so if you guys have any recipes for that, i would appreciate it!!!
Rawmichelle

[mtmouse]

Hi Rawmichelle,

Here's what I wrote about it a while back:

http://www.therawfoodsite.com/forum/showpost.php?p=42659&postcount=800

And I stand by my decision, LOL! That almond mylk is the best ever. Ani Phyo also has a number of variations which are all yummy, so I can also heartily recommend her book.

Enjoy!

[Res]

Kathy: Pthththththththth :p (just letting you know I love you ;))

[mtmouse]

Oh, is that what you meant, Res?

When I tried to say it, it sounded like a raspberry to me! :p:p:p:p:p:p

Love you too, natch! Yeah, really! I do! I really do! :D:D:D:D:D:D

[Res]

Cornbleets Marinara Sauce (page 65)

1 ripe tomato, chopped (about 1/2 cup)
1/2 cup sun dried tomatoes, soaked or oil packed
1/2 red bell pepper chopped (about 1/2 cup)
2 TBL virgin olive oil
1 TBL minced fresh basil or 1 Tsp dried
1 tsp dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 tsp plus 1/8 tsp salt
dash black pepper
dash cayenne

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stopping occassionally to scrape down the sides of the bowl with a rubber spatula. Store in refrigerator in sealed container. Marinara sauce will keep for 3 days.

[nada]

almond milk probs? hello -- i recently finished the cleanse and I'm trying to do a partial raw diet (breakfast and lunch raw and dinner a mix of raw & cooked). I made almond milk today from a recipe from Carol Alt's book Raw 50 but it didn't come out very well. I soaked the almonds overnight and they puffed up as they should but when I blended it in the blender w/water and agave nectar, the almonds never got that smooth. There were still lots of chunks of nut in the milk. Is that just bec. my blender is not strong enough?
Then I made a smoothie with the almond milk, frozen banana and raw cacao nibs and same problem: the cacao nibs were still just chunks in the smoothie. Yuck! I'm trying to replace a smoothie that i make w/frozen banana, unsweetened chocolate soymilk and agave. Any suggestions? This is my first time going raw at all and I'd love some encouragment/help!
Nada

[mtmouse]

Nada,

Yes, I think it's just your blender. My almond milk was pretty much like that until I got my Vita-Mix. It won't hurt you; it just won't have a really smooth texture.

And I don't think there's a blender (outside of the VM) that would do cacao nibs! You might do better with raw cacao powder (pretty cheap on amazon.com). Or even raw carob--I'm developing a surprising taste for that which I never thought would be possible. :)

Keep trying! You'll start finding stuff you can enjoy.

[nada]

Thanks for the suggestion. I guess "cheap" is a relative term :) The reason i got the cacao nibs from whole foods is that they were in the bulk section so i could buy just a little bit. the powder is like $25/bag!!! I'm definitely cringing at the thought of paying even more for my groceries when i already allocate a large portion of my budget to getting organic stuff for my family.
Does anyone know what I can do with the cacao nibs that I have??
Nada

[mtmouse]

Yeah, I hear you on the cost of food!

Actually, on amazon the raw organic cacao powder is $25 for 2 bags, or 2 pounds. And it goes a long way, I've found.

You can crush your nibs by rolling them under a glass jar (like we used to do for graham crackers, LOL) (thanks Sim), which will make them less likely to break your teeth (I did break a porcelain crown crunching on a nib!). Then you can add them to things. You won't be able to get away from some grittiness, but at least you can still use them.

[Res]

You can also purchase an inexpensive (or use the one you have if you have one) coffee grinder. I have two, one for herbs etc, the other for cacao nibs and it works great.

[Res]

Because of everyone's input and my brain knowing and finally accepting that I need green smoothies this one was birthed. Thanks everyone.;)

Green Smoothie:

I used about 4 small bosc pears (organic and really ripe - I mean another day and they'd get thrown in the garden)
1 handful of spinach
1 cup of water
and a squirt of agave.

It's green - toxic green and yet sublime. ;)

I like using spinach because it doesn't kill me with flavor - like kale does. Lesson learned with the kale. I prefer to eat the kale marinated with olive oil/lemon and fresh garlic. I think Soph came up with that one. I have to get a bite or two before my son finds out it's in the fridge or it's gone! 8)

Love,
~Res

[nada]

I figured out a solution to my blending problems and got a nice "chocolate chip" smoothie today. Just thought I'd post in case some one else has the same problem. the almond milk just needed to be strained and then it was nice and smooth. The cacao nibs actually did blend pretty finely in my cheapo blender as long as i blended them first dry and then added the frozen bananas and almond milk. yay, a happy ending after all!
nada

[mtmouse]

Glad it worked out for you! :) It sounds delicious.

I used to strain my almond milk, but I could never use up the "dregs" fast enough and I hated throwing them away, so I just started enjoying the texture! It's a lot easier, too. I remember how sore my hand muscles used to get. :)