LemonHead Recipe Box

[NewDirection]

Only 25 pages left to go...

I've been reading this thread and copying down recipes/ideas/research
oppertunities all day... at least the thread is only 75 pages and not the
100+ plus I thought it was.

Back to work. :p

New D.


P.S. Really - this thread should indeed be locked to cleansers. So hard to
think of cleansing for 30 - 40 days when I have a mountain of recipes to try!

[mtmouse]

Hee-hee! Don't we all know it!

Now go back to your room and be a good little cleanser! :p

[Res]

Then you've seen the jokes/threats we've made about locking this thread somehow and only allowing access with a password. :)

Everyone winds up here at least once when cleansing - as if they're living vicariously through the recipes. haha :)

Love,
~Res

[EBony_ivory]

I've just discovered this thread and LOVE it!!!

We are big meat eaters - BIG eaters in general :o (hence the need to cleanse) and the thought of "raw" food has turned me off in the past - but reading these recipes I know I can introduce quite a few and my family and our bodies will love me for it!!! :)

Thanks!

[Res]

Ooooh you're going to go crazy in here. :D You should check out the 30 day raw challenge thread - nice pictures and recipes there too.:)

[Meedis]

Here's a good one from the Raw Food site: http://www.rawfoodinfo.com/recipes/main_courses.html


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.

I'm going way back to find this recipe...page 2 of this thread to be exact. One question, when it says sprout for 2-6 days, does that mean keeping it in water still? Guess I needed clarification since I'm hoping to have it next week.

[mtmouse]

Hi Meedis,

No, soaking means covering with water, usually changing the water a couple of times a day.

Then you drain it the last time, and I usually put stuff in a fine-screened colander, inside a bowl to catch drips.

To sprout, you rinse it several times a day but drain the water off each time. (That's why I like to use a colander in a bowl--I fill the bowl with water and swish the grain around, then just lift up the colander so I can dump the water, then put it back in the bowl so it doesn't drip over everything.) Eventually little tails will begin to show (after a few days). If you want the sprouts to green up, put them in the sun. If you want more veggie and less starch, sprout longer rather than shorter.

That recipe sounds great!

[Res]

And obviously this is worth repeating... ;)

[mtmouse]

Hey! Be nice.

:)

[Meedis]

Thanks mtmouse. I bought the wild rice earlier today and will begin the process of preparing it in an hour. The rest of the ingredients I'll buy mid-next week.

[Meedis]

D'oh I had a Homer Simpson moment. Apparently I bought "Long Grain & Wild Rice" instead of just plain Wild Rice. I didn't realize it until after I started soaking the rice. I decided to leave it be since I didn't want to waste it and checked it this morning and even the long grain seems to be getting softer so I think I may take a chance (unless anyone thinks it's a bad idea) and still try the recipe anyway with what I got. I do have some "Wild Rice" so at least those will start sprouting I assume...:rolleyes:

[mtmouse]

I'm sure that's fine, as long as the "long grain" is whole, not hulled. Hulled rice won't sprout.

Guess you'll find out! :)

[Meedis]

Thanks mtmouse! It's Uncle Ben's...so I believe it is whole. I can't wait to see how it turns out...:)

[NewDirection]

Finally done with the thread - WOO HOO!

I am so loaded with recipes my family isn't going to know what hit them!

I struggle with wanting my family to be healthy, but not wanting to push
them into anything making them revolt against health in general...

buuuuut I'm thinking I do all the shopping and I do all the (un)cooking sooo
looks like it's tough potatoes for them! :p lol

Really I feel that between my stash of board recipes I now have, and my
ever growing library of uncook books, I have enough to keep them happy,
and not do so much "this is my dinner and that's your dinner" like after my 1st
cleanse. It really wasn't working for me at all.

I've always been an amazing COOK - and I am sure with practice and a lot
of expensive mistakes (lol) I'll be an amazing UNcook too. :)

On to the start of the 30 day thread to seek out more recipes... CHARGE!

New D.

[Meedis]

I'm not the biggest cook but I made the crust for Res's raw apple pie and I swear I could eat that alone, it's the bomb. I may turn raw yet...:D My question on the crust...is putting it in the fridge overnight sufficient enough or do I put it in freezer? I have it in fridge right now. Thanks.

[mtmouse]

Meedis,

In the fridge is fine if you'll eat it up within several days. If you want it to keep longer than that, the freezer is good.

Since it sounds like it may not even last hours, you're jes' fine!

:)

[NewDirection]

That pie had my heart at hello...

I have little pie/tart tins for when I make it. I find it easier for everyone to have their own personal sized pie than cutting slices from a regular sized tin. I loooooove it - if any makes it - on the second day. The crust is slightly tart but wonderfully sweet and nutty ooey gooey goodness.

Hmmm. Guess I know what I am making for the fam for dessert tonight. :rolleyes:

New D.

[Meedis]

ND....thanks for giving me the great idea. Even though I already set the crust, I think I'm going to go buy the individual small tin carts and make individual pies instead....that'll make it easier to store in freezer as well in case I don't eat it all.

[RGE2b2008]

Hello -

I'm reading the raves on the apple pie ... would love to try it ...
However - can I substitute another nut for the walnuts? I'm allergic to walnuts.

[Meedis]

RGE2b2008....almonds should work just as well. I think just about any nut should work, though. I was even contemplating adding sunflower seeds...:)

[Res]

From naturalcures.com

Coconut Kefir

You have probably tasted coconut milk, dried shredded coconut, or coconut juice in a smoothie or a Pina Colada or perhaps in pinapple-coconut juice. These products, though delicious, are very different from drinking or eating nutrition-packed fresh coconut and the wonder-food kefir that can be made from it. Coconut kefir is especially useful when Candida cleansing because it is a non-dairy source of beneficial microflora .

When making coconut kefir, young or fresh coconuts are used rather than mature, dry coconuts. Young coconuts are generally found husked, with the thick outer green shell removed before landing in the health food stores or Asian markets they are commonly found in. Although the liquid of the young coconut, often referred to as coconut milk, juice or water, has an abundance of minerals, drinking much is too sweet to be medicinal. It would make the body too acidic and cause imbalance. However, adding kefir starter to the liquid and culturing it makes coconut water a near-perfect food.

All you need to make coconut kefir is a few tools, and of course coconut water and kefir starter. The simple process requires combining the starter with the coconut water and letting it rest for 24 hours at room temperature. A delightfully fizzy, tart, champagne-like drink, similar in texture to a mild sugar-free spritzer, is born.

Instructions for making Coconut Kefir

Follow directions for opening a coconut (http://www.naturalcures.com/members/~/Members/recipes/Coconuts.aspx#OpenACoconut). Pour the water from 4 coconuts into a clean glass jar and add one package of kefir starter. Allow to sit on the counter for 24-48 hours during which time a gentle fermentation process takes place. You'll know it's done when the color changes to a milky white and there's a bit of bubbling or foam on top. This means all the sugar has been removed. When you drink it, make sure it tastes tart and tangy. This is another sign that all the sugar has been digested in the fermentation process. You can use approximately a quarter cup from your first batch of kefir to transfer the friendly bacteria to your next batch. Do this up to 4 times with one package of starter. When the weather turns cold, warm the liquid to about 90 degrees before adding the starter. Then place the glass jar into an insulated container so it will remain at a steady temperature of about 70 degrees while fermenting.

Benefits

Quells sugar cravings
Aids digestion of all foods
Tonifies the intestines
Cleanses the liver; eases aches and joint pains; contributes to a clearer complexion; helps brown liver spots to fade away; causes skin tags, moles, and warts to dry up and disappear; improves vision.
Contains high levels of valuable minerals
Has a cleansing effect on the endocrine system (adrenals, thyroid, pituitary, ovaries). Women find their periods are cleaner and healthier; some who had experienced early menopause have found this important monthly cleaning returning again.
Increases energy and feelings of good healthWays to Enjoy Coconut Kefir

Young green coconuts yield several delicious foods. You can ferment the water into delicious, healing kefir. A half cup of coconut water kefir with meals greatly helps digestion. You can add ginger, stevia, lemon, and/or lime if desired. A half cup at bedtime will help establish a healthy inner ecosystem. In the morning, combine a half cup of young coconut water with unsweetened cranberry or black currant juice as a great wakeup tonic. When you start introducing fruits into your diet, the coconut kefir microflora will happily enjoy the sugar in the fruit and leave you with its vitamins and minerals.

You can also eat the very special meat lining the inside of the coconut. Soft, pudding-like, high in protein, enzyme-rich, and very easy to digest, coconut meat is bliss in a seed. Like all seeds and nuts, it is a protein fat, but this seed provides an excellent source of lauric and caprylic fatty acids. You can scoop the meat out of the shell and eat it raw; it tastes like a tropical dream come true. The meat can also be put in a blender with enough water to make it the consistency of guacamole, and then fermented. Just add kefir starter, and in 24 hours you'll have a sort of kefir “cheese”, a fabulous fermented base for salad dressings, dips, or just plain eating as-is. It's like eating yogurt, only dairy-free. Enjoy it as custard by sweetening it with stevia and a favorite flavoring, such as fresh lemon juice or a glycerin-based vanilla flavoring which is acceptable for Candida Cleansing. Make coconut kefir a part of your Candida diet for variety and pleasure.

[Res]

RECIPE FOR VEGETABLE SOUP (taken straight from Burroughs book)

Use several kinds of vegetables, perhaps one or two kinds of legumes, potatoes, celery, carrots, green vegetable tops, onion, etc. Dehydrated vegetables or vegetable soup powders may be added for extra flavor. Okra or okra powder, chili, curry, cayenne (red pepper), tomatoes, green peppers, and zucchini squash may be included to good advantage. Brown rice may be used, but no meat or meat stock. Other spices may be added (delicately) for flavor. Use salt delicately as a limited amount of salt is necessary. Learn to enjoy the natural flavor of the vegetables. The less cooking the better

[mayablue]

MMMMMMMMMMMMMMM! I just finished reading this entire thread... I copied down everything that looked interesting and now I really want to invest in a dehydrator!! As if I didn't all ready have a ton of kitchen gadgets:rolleyes:!! One of these days I will also get myself a vitamix... right now I have one of those high powered kitchenaids. It works pretty well though for now:). I'm going to try to keep out of this thread now. I'm on day 19 of my cleanse. I've been reading up on this thread since about day 12:p. It gets my tummy growling every time:eek:... back to the lemonade:D

[Gypsy Jo]

Craving Chocolate? Try this instead. I am a chocolate lover and this is what I reach for. If you see my lights on at three in the morning chances are this is what is being concocted in the kitchen!

From the book:"Raw Food Made Easy for one or two people'
(translation two people meaning me and my split personality, haha)
book author: Jennifer Cornbleet
published 2005
ISBN: 1570671753
page 138

ok lets get not-cooking...

* 1 1/2 cups raw walnuts, unsoaked (I used almonds and pecans)
* dash of sea salt
* 12 pitted Madjool dates (I am going to try regular (cheaper) date next time
* 1/3 cup unsweetened carob powder (or cocoa)
* 1/2 teaspoon flavoring extract (your choice, see note below)
* 2 teaspoons water
* other, see note below

-Place nuts and salt in food processor (with S blade)
-process until fine ground
-add dates cocoa powder and extract
-pulse til mixture becomes sticky
-add water, process briefly

ok this is where I deviate (don't you just love that word!) from the authors recipe. She forms it onto a cake/square shape on a plate, refrigerates it and then serves it with fresh raspberries that have been pulsed in the food processor.

However, I roll the mixture into bite sized balls and then roll them in ginger powder. I usually keep them in the freezer or just eat most of them right off the bat.

for flavoring try this depending on the season orange or mint for xmas, baileys is you subscribe to that, cin or nutmeg for more of a comfort food feeling. I have aslo rolled them in fine ground dried mint or anise.
Enjoy!

[Gypsy Jo]

Ok, I went through down to post 704 or so trying to find the famous apple pie recipe you all are talking about (ie post 769 and prior) ......can any one give the recipe again or tell me what number the post is that has the recipe. Thanks!
Gypsy Jo

[Gypsy Jo]

ok..ignore last post. I should have started Waaayyyy at the begining of the thread. For those of you who want the recipe go to post 252 (or post 16) by Res, and your mouth will water at the the apple pie photo.

[mayablue]

:DHere's the address for that Raw Apple Pie - I can't wait to make it myself!

http://therawfoodsite.com/forum/showpost.php?p=7739&postcount=16

I just made some cauliflower couscous from another recipe on here that sounded good... Here are more exact measurements:

Here's what I used:
one small head of cauliflower
2 cloves of garlic (minced) - next time I will use the equivalent of less than a teaspoon. Because although it was good, this time it was very garlicky - or you could just do without;)
olive oil
juice of 1/2 a lemon
shoyu
sliced raw almonds
4 medium - thin sliced mushrooms
kalamata olives (I don't think these were raw, but I only used 5 chopped)
fresh parsley and dill
salt and pepper

I processed the cauliflower and minced garlic in a food processor - the cauliflower looks exactly like couscous and won't turn into a paste! Then I dumped it into a bowl and added everything else to taste. It made about two cups this way, and I have some for lunch tomorrow, if it lasts that long!

I got Ani Phyo's cookbook in the mail two days ago - ordered off ebay. That's where I found another great recipe - ginger almond pate. That was really good - I'm going to have some more in a bit. It was good rolled up on nori strips and also very good on a celery stick. I strongly recommend that book for anyone going raw! Very simple recipes and very good too!:D

[rain]

Hi mayablue: I've also been eating that cauliflower couscous for the past few days (with marinated veggies). I added a few Tbsp of pine nuts to it before processing it in the FP. I think it may be the reason for my having alot of gas lately! (Good thing I live alone!:o) I had a parsnip rice (made in FP the same way) last month that I may eat instead.

I made the carrot cake recipe on post #52 of this thread: I LOVE it! The flavouring is unusual and subtle. The icing is wonderful. YUM!! I don't have a juicer, but got some carrot pulp from a friend who has one. The recipe says to put some of the ingredients through a juicer. I instead first processed them in my FP, then (in small bunches) in my blender. It was alot of work for my blender, but it's so good that I want to try it again (I have an old Oster blender that I got for just $6 at Value Village...but I need it to last until I get a Vitamix or KTec!).

[mayablue]

I made THE MOST AWESOME truffle recipe last night!! The only thing that I did differently was to use 1/2 a vanilla bean instead of extract, I added the water through the top hole of the fp while processing, then I sprinkled the balls in cinnamon and carob powder. I will definitely be making these again - plenty of carob powder left to go around:p

taken from www.goneraw.com - it got 5 stars from the user rating. YUM!:D

Heavenly almond cinnamon truffles

Serves at least one, possibly more

A delicious, sweet, light and easy truffle recipe. One of the best sweets I’ve eaten since I’m raw! I transformed ‘Sergei’s Amazing Truffles’ a recipe from Sergei Boutenko, into my own heavenly version…

Ingredients
1 cup almonds, unsoaked
½ cup dates, pitted
4 tablespoons raw carob
2 tablespoons raw goji berries
½ teaspoon cinnamon
¼ teaspoon vanilla
¼ cup water
Preparation
Mix al ingredients (exept water) in a foodprocessor. Add water bit by bit and process until you have a soft sticky consistency (make sure it won’t be too wet and sticky). Form into balls and coat with cinnamon.

Enjoy!

[mayablue]

I revisited the cauliflower couscous again last night and omitted the garlic completely, but added hot chili oil. This gave it just the right amount of hot flavor! Also used chopped sugar snap peas and no dill. It came out great!

[Meedis]

I made THE MOST AWESOME truffle recipe last night!! The only thing that I did differently was to use 1/2 a vanilla bean instead of extract, I added the water through the top hole of the fp while processing, then I sprinkled the balls in cinnamon and carob powder. I will definitely be making these again - plenty of carob powder left to go around:p

taken from www.goneraw.com - it got 5 stars from the user rating. YUM!:D

Heavenly almond cinnamon truffles

Serves at least one, possibly more

A delicious, sweet, light and easy truffle recipe. One of the best sweets I’ve eaten since I’m raw! I transformed ‘Sergei’s Amazing Truffles’ a recipe from Sergei Boutenko, into my own heavenly version…

Ingredients
1 cup almonds, unsoaked
½ cup dates, pitted
4 tablespoons raw carob
2 tablespoons raw goji berries
½ teaspoon cinnamon
¼ teaspoon vanilla
¼ cup water
Preparation
Mix al ingredients (exept water) in a foodprocessor. Add water bit by bit and process until you have a soft sticky consistency (make sure it won’t be too wet and sticky). Form into balls and coat with cinnamon.

Enjoy!

Serves at least one? *LOL* As delish as it sounds, don't blame you for holding out. :D

[mayablue]

Serves at least one? *LOL* As delish as it sounds, don't blame you for holding out. :D

It actually makes at least a dozen, depending on how big you make them... It just depends on how generous you are feeling after you taste them;)... MINE, MINE, MINE:D *imagining seagulls from Finding Nemo*

[Sim]

One little addition to the cauliflower couscous: it's delicious when you add some raisins...the combination of the olives and shoyu, both salty, with the sweet raisins, is just irresistible!

[mtmouse]

Oh, definitely. I've always put raisins in mine!

However, I don't use olives so it's not quite the same, I'm sure. I do always put in turmeric, which gives it a lovely yellow color.

[skeeterpdx]

Hiya!

I just wanted to post the address of this blogspot that is all about the raw lifestyle, and includes loads of recipes that have been making my mouth water, as I am on day 8 of 10. I am super psyched to try many of these out. Not only does this blog contain recipes, but it also has links to many other raw sites!
Enjoy!! I know I will...

http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html

[Res]

Thanks for the link - we're always in the mood for new food. ;)

Speaking of which, this is from Peter's current newsletter:

4. Marlene's raw cashew dip - ummm...yummy!
Ingredients
* 1 cup raw cashews
* ¼ cup water to start. Add more to make it easy to blend the cashews until smooth.
* 2-3 tablespoons cold-pressed olive oil to start. Add more later if you want it creamy.
* lemon/lime juice
* optional: fresh-grated garlic. The longer it sits in the mixture, the stronger it gets.
* optional: fresh-grated ginger root
* optional: cayenne pepper or a slice of jalapeno pepper
* Fresh cilantro, basil or parsley
* Celtic Sea Salt and/or Nama Shoyu (aged raw soy sauce)
Mixing
1. Blend the cashews in the food processor or blender until finely ground.
2. Add a bit of water slowly until a thick "goop" is formed.
3. Add a few cloves of fresh garlic and slices of ginger root
4. Add some olive oil, Celtic Sea Salt and/or Nama Shoyu and blend.
5. Taste it. If it's too sweet, add some lemon/lime juice. If too thick for the blender to handle, add more water.
6. Taste and keep making adjustments using the above ingredients. I found that cayenne, garlic, salt and/or Nama Shoyu, lemon juice and ginger nicely balanced the sweetness of the cashews.
7. At the end, add fresh cilantro, basil or parsley. Don't blend it much after these are added or the green herbs will make it turn greenish.
Serve with raw veggies (carrots, celery, broccoli, cauliflower, radishes, green beans, sliced sweet potatoes, tomatoes, jicama (a root that is firm like a water chestnut), bell peppers, cabbage, etc. The longer this stays in the frig, the thicker it gets. You can always add more water and Celtic Sea Salt later, if you want to thin dip.

[ilovelamp]

Yummmmmmmmm.

[Sim]

Hi all~ We had a lovely posting for a cooked version of this Indian soup. So curious about the spices and so bent on having it raw, I made my own version. The result was the spiciest, hottest, most fascinating soup I've ever had! For those of you who are adventurous (Kath, are you there?), try this!
Raw Version of Margeaux's Sambar Soup
Sprout some lentils. (I didn't have time but I was fine without them!)
In the Vita-Mix, add:
1tsp. turmeric
1tsp. salt
4 cups water
3Tbls. Coriander seeds or 1½ tbls. Ground coriander
½ cup unsweetened, dried coconut.
1 dried red chili or 1 tsp cayenne
1 tsp. fenugreek seeds (I didn't have any...have no idea what these taste like)
1 tsp. cumin seed or powder
1 whole cloves or ½ tsp. ground cloves
½ tsp. cinnamon
1tbls. Ghee, coconut oil or olive oil (I used olive and it was delicious; next time, I'll try coconut just for variation)
1 tsp. black mustard seed or ½ tsp. mustard powder (I used yellow mustard seeds...hot and spicy!)
2 tsp. curry powder
4 cloves of garlic
1-2 cups chopped onion
1-2 green chilis (Again, I had only hot chili powder on hand...worked just fine)
Variation: I added ½ cup of pitted dates for sweetness to balance out the tartness of the added lemon and the spiciness of everything else!
1 tsp. Garam Masala
1-2 tblsp. Lemon juice

Blend in the Vita-Mix. Pour over 3 cups of mixed chunky fresh veggies: tomatoes, green beans, carrots, mushrooms, avocados…whatever is on hand, whatever you like. And if you have them, for added texture and nutrition, the sprouted lentils!

[Res]

Yum - OLA (I have to repeat this because the BB won't let me just say, Yum-OLA!):rolleyes:

[sadsak39]

Hi All- My girlfriend and I spent an entire night printing out recipes! I ran to three stores to get all of the ingredients (what is Ghee?), and am anxious to start the raw challenge. This sure takes a lot of prep- The MC is so much easier!!:):):)

[mtmouse]

Sadsak,

Ghee is clarified butter. It's made by heating butter for some hours until the milk solids precipitate out, then discarding them and using the remaining oil. It's easy to make oneself.

So it's not a raw food by any means. It can be useful, though, for people who have trouble with milk products.

[Sim]

Hi All- My girlfriend and I spent an entire night printing out recipes! I ran to three stores to get all of the ingredients (what is Ghee?), and am anxious to start the raw challenge. This sure takes a lot of prep- The MC is so much easier!!:):):)

Hi Sherry~
Actually, for the Sambar recipe, I just threw everything into the VitaMix, except the cut up veggies over which I poured the soup. It took no preparation at all because I had all the spices on hand. And I didn't use Ghee, of course, but olive oil instead. Oh, it was soooo good and kept me warm in the cold weather because it was soooooooo hot and spicy that it made my nose run! And I"ll repeat: it was even better the next day. In fact, I think I"ll make some today. Thanks for reminding me! :D

[rain]

Banana Flax Crackers

1 cup flax seeds soaked in 2 cups water for about 4 hours (or until all water is absorbed)
2 very ripe bananas
about 1/2 grated apple (optional)
cinnamon
nutmeg (optional)
stevia (optional)
1 cup walnuts, coarsely chopped (optional)
about 1 cup of additional water or juice (optional)

Put bananas, apple, spices and stevia in food processor and blend. Add flax seed/water mixture to food processor and blend again (the original recipe says to just blend a few seconds or until it looks mixed together because you want the flax seeds to stay whole, but I blended it until the flax seeds were ground up to make them more digestible). Thin as desired with about 1 cup water or juice. Mix in chopped walnuts by hand. Spread on teflex sheets and dehydrate until crispy.

I make these very thin (spread over 7 teflex sheets for a double recipe) and love how crispy they turn out. The original recipe does not have walnuts in it, but I like them better with walnuts because there's more texture. My favourite way to eat them is with slices of fresh banana on top.

[mtmouse]

Oh man, rain!

These are definitely going on my weekend's food prep list!

[rain]

Hi there Kathy: I just clarified that the banana flax crackers are mixed in a food processor, not in a blender. Although I imagine it wouldn't really matter, if you want the flax completely ground up and mix in the walnuts by hand.

I prefer them with the walnuts (more texture).

These are my favorite crackers right now. I hope you enjoy them. :)

[mtmouse]

Oh, that's okay! As everyone around here knows (!), I never really follow recipes anyway, LOL.

And my food processor doesn't touch flaxseeds. They stay whole no matter what. So what I do when it calls for soaked and then blended flax is simply put all the water and all the flaxseeds in my Vita-Mix, blend thoroughly, and THEN let it sit to thicken up. (Actually, it starts to thicken right in the VM, which is how I know when to stop processing. But I usually let it sit after that for a while anyway.)

Do you think these could be made with frozen bananas? (I'm going to try it anyway, LOL, so maybe I'll tell you! I'd probably use a little less water in that case.)

Anyway, like I said, it'll probably be this weekend!

[rain]

Haha, Kathy! I'm a least partially like you. I can't make anything without a recipe, but will often change a new recipe the very first time I use it.

I think the frozen bananas should work fine. Do let me know how you like them.

I'm about to make another batch of them and the decadent chocolate avocado pudding I just discovered. Mmmm...banana crackers dipped in chocolate pudding, maybe?

I'll post the pudding recipe after I make it one more time (I want to make sure I have the quantities right, since I changed most of them). Although you guys must already have your own chocolate pudding recipes. But this one tasted sooo good!

[mtmouse]

Always room for another chocolate pudding recipe! :D:D

http://www.freesmileys.org/smileys/eatdrink022.gif (http://www.freesmileys.org)

[Christa22]

I dont come here nearly enough... but i'm sure going to start. (and its funny how when i'm lingering its usually during a cleanse.... on day 5 of my 3rd cleanse now!)

I thought i'd post one of my favorite raw lunches ;)
(and i just wing it when i make things, so i dont have an exact recipe)

I start with my own version of
'Cous Cous' or 'Rice'
A big handful of cauliflower
A big handful of pine nuts
about 4 or so Parsnips (peeled)
salt and pepper
handful of cilantro

- Blend cauliflower, parsnips and pinenuts in food processor to the consistancy and size of rice and salt and pepper to taste (try and do this in the middle of the blending... because if you blend too much, it gets too mushy, and you want it to still be 'rice-like'
- I then remove the 'rice' and place in a seperate bowl. I add a handfull of cilantro back to the food processor and blend that up nice and good and add to my mixture in the bowl. (you can do it all at once, but it tends to make the 'rice' green) :p

This is really good by itself of with marinated veggies. I keep a big batch of it in my fridge and use it all week for various meals.

But my favorite thing to do with it is use it as rice in Nori Rolls. I like it SO much better than the jicama rice i've tried. That always seems so watery and cruncy to me. Oh, and DEFINITELY better than the ground up cauliflower that is usually in nori recipes which to me just tastes like....well... cauliflower.

I spread the 'rice' halfway on the raw nori sheet, and then fill the middle with all sorts of goodies. Avacado is always usually in mine. I use cucumber strips, carrot strips, marinated portabello slices, sunflower sprouts, green onion, red cabbage, tomato strips.... i change it up daily with whatever i feel like. I eat them all the time dipped in Braggs and sometimes iwth some fresh sliced ginger. Its really good! I want some now!! ;)

I wish i knew how to post a picture, i have a great one!

On to collecting more recipes while my tummy growls! :rolleyes:

[mtmouse]

Christa,

That sounds marvelous!

I also make a tabouli with cauliflower couscous--which I color yellow with a little turmeric, which makes it really beautiful. I've never processed nuts into that mix, though, and I think I'll try!

After adding in chopped veggies and some lemon and olive oil and mint, I also put in raisins and maybe some goji berries, which also are a beautiful color. It's lovely in both taste and looks, and incredibly satisfying.

[rain]

Kathy: Okay, another chocolate pudding recipe! :D:D Oh my, does this ever taste good to me! I was craving it for days before I finally had time to make it last night. I've just had about 2 servings of it now (late evening, and I try not to eat this late) with sliced bananas and a few chopped nuts, because I didn't have time to eat any at suppertime. And I still want more! :o :p No more tonight! I can see the advantage of only making one serving of it at a time.

Chocolate Pudding

1 - 1 1/4 cup dates
up to 2 3/4 cups apple juice
1/2 - 1 tsp vanilla extract
3/8 tsp white stevia powder
1 Tbsp coconut butter
about 3 1/2 small-to-medium-sized avocados
5/8 - 1 cup cocoa powder
zest of one orange (optional)

Soak dates in 1 - 1 1/4 cup apple juice until soft. Blend dates (with soaking juice), vanilla, stevia, and coconut butter into a smooth paste. Add avocado and blend until smooth (adding enough apple juice for it to blend). Add cocoa powder and blend (adding more apple juice to get the desired consistency).

I adapted this recipe from one I found for chocolate mousse pie which seems to have been popular at a few local raw food events. The largest amounts of dates and cocoa powder match the original recipe. I found the lower amounts were enough for me, and I added the stevia powder and apple juice (which aren't raw, but I have to use them up) for substitute sweetness and because it was way too thick for my old blender without that much liquid. I've recently read that white stevia powder is highly processed, so I won't be buying it again, but can't afford to not use up what I have. (When they're used up, I'll try using green stevia leaf and whole blended fruit instead.)

I think this is my favourite dessert right now. I'd be interested in other chocolate pudding lover's favourite recipes.


Below is the recipe I adapted this chocolate pudding recipe from:


Raw Chocolate Pie:

The raw chocolate pie filling is a Chocolate Mousse recipe adapted from one found in Renee Underkoffler’s Cookbook “Living Cuisine”:

1 ¼ cups pitted dates
1 ½ tablespoon non-alcohol vanilla extract
2 – 4 tablespoon agave nectar
1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional)
3 avocados
1 cup raw cacao powder
zest of one orange (optional)

To prepare the chocolate mousse: Soak the dates in 1 ½ cups fresh water for 5-10 minutes to soften. Drain the soak water and set aside.

In a food processor, blend the dates, vanilla, zest and coconut butter or olive oil (if desired) into a smooth paste. It may be necessary to add a few tablespoon of date soak water to blend smooth. Cut the avocado in half. Scoop the avocado into the food processor with the dates and blend until smooth. Spoon in 1 cup of raw cacao powder and blend until smooth.


The raw pie crust is from a recipe found in Matt Amsden’s Cookbook “RAWvolution”:

2 cups raw almonds, finely ground in a food processor or coffee grinder
1/3 cup agave nectar

To make the crust: in a mixing bowl, combine the ground almonds and agave nectar and mix well (can also be done via use of the food processor). Press the mixture evenly into the bottom and sides of a 5 –inch pie plate.

To assemble the pie: place a layer of sliced banana coated with lemon juice on top of the crust (optional); Spoon the chocolate mousse into the pie crust and top with cut up fruit (i.e. strawberries, blueberries or raspberries).

[rain]

I made another batch of Banana Flax Crackers a few days ago, and realized that I thin them with about one additional cup of water or juice, so I can spread them very thin. Although I did have the flax soaking in the fridge for about 24 hours (instead of 4 hours), so maybe that had something to do with needing more liquid.

Uncooking is so forgiving. If you add too much liquid, it will evaporate away in the dehydrator!

[mtmouse]

Hi rain,

My banana flax crackers turned out fine with the recipe you gave before. (I may like them a bit thicker than you--but they were quite crunchy.) I found them a little too banana-y and not quite sweet enough for my taste (I have a real sweet tooth!), but they were great with Sim's raw butter! :p

And your chocolate pudding sounds terrific! I realized that I've had a tub of cocoa butter for quite a while now. I bought it from Cohen's site and then realized I couldn't think of anything to put it in! (I'm stuck on Sim's marvy chocolate sauce on frozen banana ice cream--and the cocoa butter is really hard when cold). But chocolate pudding, served warm from the VM, would be an excellent choice, I think. Yum!

[dkotschessa]

Whoot! I'm DONE reading the entire thread and collecting recipes! I am ready to start going raw soon as my cleanse is over.

Thank you so much to everybody that has been contributing to this thread since the beginning. I've used this thread to "replace" the bad cravings I've been having for the more fortunate ones. :)

3 days left!

-DaveK

[mtmouse]

Well, I tried the chocolate pudding tonight and it's definitely yummy!

In other pudding recipes I've always been able to taste the avocado, and as much as I like avocado it wasn't the taste I wanted in my dessert. In this pudding I only get the creamy texture, not the taste, so I'm pleased!

I also used my cacao butter instead of the coconut butter. My pudding sure is chocolaty!

http://www.freesmileys.org/smileys/eatdrink020.gif (http://www.freesmileys.org)

[Sim]

Oh, you are all too much!!! I get so hungry when I come here :D
This chocolate frosting is to die for and if you put it on raw brownies, the chocolate craving is completely satisfied:
½ cup cacao powder
¼ cup coconut oil/butter
¼ cup agave

You don't even have to use a machine...just mix these three ingredients in a bowl but I'm warning you...:D YUM!

[rain]

Hi Kathy, Did you use the optional stevia in the banana flax crackers? I do (you don't need much, because it's extremely sweet). i also have a sweet tooth, and they come out sweet enough for me with the stevia. Although i've learned the white stevia powder i used is highly processed, so I'll be switching to the green stevia leaf powder next time I buy it.

I'm glad the chocolate pudding is a hit, and yummm to the cacao butter addition! I think that pudding is going to be my fave food (and the only way I'll want to eat my avocados, other than maybe in nori rolls or wraps) for quite awhile. :p I haven't yet tried Sim's chocolate sauce on frozen banana ice cream, but that's a definite must-do, when the weather warms up!

Here's a great-sounding chocolate ice cream recipe, and one where you'd need your cocoa butter (i haven't tried it yet):

CHOCOLATE ICE CREAM

This ice cream is the bomb. Rich and chocolaty, you'll be hard pressed to find anyone who doesn't like it- it just may be the perfect recipe to win your non-healthy friends over. It's dairy-free and soy-free and it tastes like rich dairy ice cream

Cacao butter is key- you could substitute coconut oil, but it won't have as chocolaty a taste. Use an ice cream maker if you have it, but the ice cube tray method will work just as well.

Brazil Nut Milk

1 Cup Brazil Nuts, soaked in water for 6-8 hours
4 Cups Water
1 Tablespoon Lecithin (optional)
Pinch Salt
Squirt Agave

Blend everything together in a high-speed blender and strain through a nut milk bag or fine meshed sieve.

Ice Cream

1 Cup Young Coconut Meat
1/4 Cup Cashews, soaked for 1/2-1 hr
1/2 Cup Cocoa Powder
1/4 Cup Agave
1/4 Cup Maple Syrup
1 Cup Water
1 Cup Brazil Nut Milk*
2 Tablespoon Cacao Butter, Liquified
1/4 Teaspoon Salt
1/2 Vanilla Bean, Seeds Scraped

In a Vita Mix or high-speed blender, puree all the ingredients until completely smooth. If you are going to use an ice cream maker, chill the mixture for a few hours (preferably overnight). Then process in an ice cream maker according to manufacturers directions.

For the ice cube tray method, after blending the ingredients together, pour into ice cube trays and freeze overnight. Before serving, remove the ice cream from the trays and process in a food processor until soft
and aerated or until desired texture.


I think this is the site where i got that recipe (although i can't find it there now):

http://gliving.tv/greenchefs/recipes/category/raw/

There are some wonderfully decadent gourmet recipes on that site (I love the photos!), and other ideas about what to put in chocolate pudding (coconut meat and water, nut milk/ butter, cinnamon, chipotle pepper powder, and mint leaves).


And here's another recipe i plan to try when it gets hot:

CACAO PISTACHIO FLORENTINE & MINT ICE CREAM SANDWICH

Ice Cream

2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves

- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.

- Blend all ingredients in a high-speed blender until smooth.

- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.

Florentines

1/2c cashews
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts, roughly chopped

- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.

- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.

- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.

Before Serving

- Remove the ice cream and Florentines from the freezer 1 - 2 hours before serving.

- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.

- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.

* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.


Go here to see the photo, as well as more recipes to drool over, if you can stand it! :rolleyes:

http://therawchefblog.com/cacao-pistachio-florentine-mint-ice-cream-sandwich/

Oh my, and LOL, Sim! I gotta try that frosting , too! :p :D And I love that it's so easy. Do you think we're enabling one another? But, hey, it's raw!

[mtmouse]

Oh Sim,

What do you mean "on brownies"? That sounds like an eat-it-with-a-spoon recipe! LOLOL.

Rain, I did actually use some stevia in my flax crackers. Doesn't do it for me. :) However, I still like the crackers, and yesterday we ate them with some fruit salad and they tasted yummy. Next time I'll probably forget the stevia and put in more agave. And maybe make them chocolate or carob. :)

Your ice cream recipe sounds marvelous, too! Just like with my juicing/smoothies, I never strain nut milk either, and I wouldn't here (I'd probably even like the texture better). I do have a countertop ice cream maker, and that sounds like a great way to use my cocoa butter. Looking forward to it!

[mtmouse]

Rain,

That website is amazing! It was very frustrating for me, because lately my computer has been acting very sluggish and I haven't had the time to troubleshoot it. So everything came in painfully slowly! And I wanted to see every picture! The recipes sound terrific and I know I'm going after that fudge right away, LOL.

[rain]

Kathy: Oh yeah, chococarob-flax crackers! :D Now I gotta try that. And there's nothing like being teased by an uncooperative computer. This thread cracks me up! :D

I think (my memory's a bit vague on this) I tried putting some agave syrup in those flax crackers, and it took alot of the crunch out of them. I still liked them that way, but just to warn you ( I love their crunchiness). But the chococarob-flax crackers will likely need it. :)

[mtmouse]

I definitely used agave in my flax crackers, and they're plenty crunchy. I agree, with cocoa powder in there it'll need even more sweet. But I just taste them until I like them before putting them into the dryer.

[Sim]

Oh yes, we are certainly enabling here....and loving every minute!!!
And guess what? That florentine recipe with the mint ice cream came from Russell James, the same Russell James who will be the raw chef who will be preparing all the meals during my week-long stay in England with Karen Knowler!!! If you haven't already seen her webpage, it's a must!
www.therawfoodcoach.com Also, the hottest new raw site is www.Welikeitraw.com Check it out, my lovelies. We are part of a very large and growing-larger-every-day community. For a whole year, with the exception of talking to you, my friends, I was living raw in a vacuum. I've just found out that there's a whole raw community in CT with pot lucks and meet-ups and oh, this is so exciting!

Tonight I made a great salad with napa cabbage, shredded carrots, black sesame seeds and scallions and tossed with a cashew mayonnaise made with cashews, salt, garlic, lemon juice and a little water. After mixing it up, I put some arame seaweed on top for interest and flavor. So interesting, so good. I also discovered tonight, when I didn't have any paté or Not Tuna available that making a nori roll with a little miso, a little wasabe, lettuce, spinach, mung bean sprouts, carrots sticks, avocado and red peppers that the rolls were absolutely as delicious as they were beautiful. The plate was so pretty. I wish we could all get together to do a potluck!

[mtmouse]

Well, I made the fudge recipe tonight! I think I've got enough chocolate stuff to last me a while now. :p

They were another wonderful way to use my cocoa butter. Unfortunately, I'm not sure I even LIKE my cocoa butter all that much! It gives kind of a funny taste. I'm sure I'll use it up, but I don't think I'll buy it again (it's like $30/lb or some ridiculous amount!).

Also, the next time I make the fudge, I think I'll try using raw honey instead of agave. I think it'll stiffen up better in the fridge. Or maybe by morning the cocoa butter and coconut butter will have done their stiffening trick too.

But I'm just being picky. Or maybe I licked the spoon too much, LOL. It's actually really good!

[Res]

Chimichurri Sauce


This versatile nut and herb-based pureed sauce is a staple condiment on the Argentinean table. Bright herbs, robust garlic, rich almonds and piquant citrus flavors combine for a sauce that you'll want to try as a sandwich spread or dip for raw veggies.

Chimichurri Sauce

1 small onion
1/2 cup sliced almonds, toasted
3 cloves garlic
1 jalapeño, seeds removed
1 1/2 cups packed cilantro leaves
1/2 cup packed parsley leaves
1 teaspoon fresh oregano leaves
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt

In the bowl of a food processor, pulse onion, almonds, garlic and jalapeño until roughly chopped. Add cilantro, parsley, oregano, olive oil, red wine vinegar, lime juice and salt. Pulse until finely chopped. Chimichurri should be processed into a thick paste but not liquefied. Taste and adjust seasoning, adding salt, pepper, jalapeño and lime juice if needed.

[Res]

Try this drizzled over cooked or raw veggies, grains, pasta or any kind of salad. It's also good with crackers and chips as a luscious dip, or on a sandwich as a vegan alternative to mayo.
Serves Serves about 6


1/4 cup extra virgin olive oil
1 small avocado
1/4 cup chopped green onions
2 tablespoons fresh lime juice
2 tablespoons light silken tofu
Sea salt and freshly ground black pepperCombine all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasoning with salt, pepper and lime juice. Dressing can be covered and chilled for 2 days. Bring to room temperature and stir well before serving.

[mtmouse]

I have to amend my assessment of the fudge.

First, I think the funny taste may have been because I used mac nuts.

But whatever, after a night in the freezer, it is absolutely divine! It has the closest texture to real fudge of any raw recipe I've ever tried (and I've tried plenty, LOL). Even DH said he thought it was better than "real" fudge! (He doesn't have a super sweet tooth, though, so I'm not sure his vote counts, LOL.)

Anyway, it's marvelous. I'd serve it to anyone (if I were willing to share!).

[Res]

<H1>Blueberry Sauce</H1>

Serves Serves 6


1/4 cup agave
3/4 cup water
1 pint fresh blueberries (or other berries, or mix of berries)
Pinch of nutmegIn a Vitamix or food processor, run on high for 30 seconds. Pour over raw granola or use as a dip for fruit.

[rain]

I wish we could all get together to do a potluck!

I've been thinking the exact same thing, Sim! The food and company would be the best!! :) If only we could just hop on a plane...

I have to amend my assessment of the fudge...
after a night in the freezer, it is absolutely divine! It has the closest texture to real fudge of any raw recipe I've ever tried (and I've tried plenty, LOL). Even DH said he thought it was better than "real" fudge! (He doesn't have a super sweet tooth, though, so I'm not sure his vote counts, LOL.)

Anyway, it's marvelous. I'd serve it to anyone (if I were willing to share!).

Mmmmmmm, Kathy, that sounds good enough to beg for! (Drool! :p ) I'll have to order some cocoa butter first, but I'll definitely be making it now!

[rain]

Key Lime Pie (from the Summer 2007 Purely Delicious magazine. www.PurelyDelicious.net)

Crust:
3 C finely ground almonds
4-5 fresh medjool dates
2 T coconut oil
1/2 tsp. sea salt

Filling:
2 small ripe avocados
1 banana
1 C juice from key limes
1/2 C mango chunks
1/2 C agave nectar
1/3 C coconut cream concentrate or oil
1 1/2 tsp. vanilla

To make the crust, place all ingredients in a food processor and blend until it balls up. Firmly press mixture into pie pan and set aside.

To make the filling, process all filling ingredients in VitaMix until smooth and fluid. Pour into pie shell and freeze about 6-8 hours or longer.

I cut back on agave nectar because I like it tart and used coconut butter instead (set in bowl of warm water to soften) and 1 vanilla bean.


There's a photo of this here, about 1/3 of the way down the page (sorry, Kathy; more photos that your computer won't like!):

http://www.derekandsara.com/raw/index.php?blogid=1&query=agave

I love key lime pie! I'm going to make this within the next few days.

There are also recipes for Strawberry Cheesecake and Chocolate Raspberry Tart on that website that look great! I'm dreaming about making Chocolate Blackberry Tart this summer. There are lots of wild blackberries that grow around here...free! I'm going to fill my freezer with them for winter smoothies. :) Will the vitamix grind those raspberry/blackberry seeds completely smooth?

[mtmouse]

Rain,

Oh, my computer did fine with that site this time! And the pics (and the recipes) sound great!

That key lime pie recipe sounds fantastic. It'll definitely be on my list, too.

As for the VM and the raspberry seeds, definitely! Sometimes it takes a slightly different technique, though: you will want to whir the berries in some of the recipe's liquid first. If a recipe calls for adding the berries late in the mixing process, when there are other things in there to make it thicker (like avocado or nut butter or even just a lot of other fruit), then more seeds will make it through intact. But it can definitely be done.

Happy eating!

[Christa22]

Hi everyone!
On my 2nd OJ day of my 10 day cleanse, and overly anxious to EAT! :)

I'm sure many of you guru's have been here, but this is one of my favorite recipe sites. Its a community like this, but everyone submits raw recipes, and other members rate and comment on them. Its all grouped by appetizers, breakfast, dessert, dinner, snack, etc. I've found some really great ideas on here! :)

http://www.goneraw.com/

Have a great day!! :D

[Christa22]

Sim,
I'm SO jealous of your Raw Retreat! I've really wanted to do something like that here in the states and havent found any that i've been ready to put the expense out for! You'll have to let us all know how it is. I would die to have someone like Russell James whipping up my meals for me! Have a great time!! :)

[rain]

I made the key lime pie, and wasn't too impressed. Although i may not have done the proportions correctly (I did just a 1/4 recipe, and was distracted), and I used ordinary limes instead of key limes. And I'm so in love with chocolate avocado pudding right now that it's not really fair for me to compare anything else to it! I'll try the key lime pie again later.

The strawberry cheesecake recipe on that same site looks so good (and I also noticed it's on the green chefs site) that I think I'll post it here (as well as the chocolate fudge recipe), in case the site changes. We definitely don't wanna lose track of that chocolate fudge! :p :

White Chocolate-Strawberry Cheesecake

“The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on the forum she got everybody salivating and obsessing over cheesecakes, begging for more! This beautiful pink and red creamy sweetness is light on the nuts and fat and as fresh and healthy as can get with cheesecake, and still be rich and delicious.” - Indulge

Makes 1 9″ Cheesecake

For the Crust:

1/2 Cup Brazil Nuts
1/2 Cup Shredded Coconut
Pinch of Salt
1 heaping TB of Cocoa Powder
1-2 TB Agave
1-2 TB Cacao Nibs
Seeds from 1/4 of a Vanilla Bean

Step 1 Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.

Step 2 Add the agave and cacao nibs and process until the mixture just starts to stick together.

Step 2 Press into the bottom of 1 9-inch springform pan. - If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Step 2 Pour the filling over the crust and chill or freeze until ready to serve.

For the Filling:

2 Cups Fresh Chopped Strawberries
1 Cup Cashews (they do not have to be soaked)
1 oz Melted Cacao Butter
1/4 cup Light Floral Honey or Agave
1 TB Lemon Juice
1/4 Tsp. Salt

Blend all of the ingredients in a vita mix or high speed blender until completely smooth.

For the Strawberry Sauce:

1 Cup Strawberries
Agave nectar to taste

Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.



Chilled Chocolate Fudge

1 Cup Almond Butter or Cashew Butter
1/2 Cup Cocoa Powder
1/2 Cup Agave Nectar
1/4 Cup Cocoa Butter
2 TB Virgin Coconut Butter/Oil
1 TB Vanilla Extract
1/4 Tsp. Sea Salt
1/2 Cup Walnuts (optional)
1/4 Cup Dried Coconut (optional)

Step 1: In a double broiler with a very low flame, slowly melt the cocoa butter with the coconut butter until liquefied.

Step 2: Add all the ingredients except the walnuts and dried coconut to a food processor or blender and combine slowly. You can also mix it by hand with a whisk.

Step 3: If you want to use the walnuts or dried coconut or other ingredients like dried cherries, gently fold them into the batter by hand.

Step 3: Pour the batter into a square glass cake pan or brownie pan.

Step 3: Place the pan in the fridge for several hours until it firms up.

Step 3: With a knife, cut up the fudge into 2 inch squares or any other shape or size and transfer to a serving plate to indulge.




I started growing strawberries in my garden a few years ago and...oh my!!! They're better than any strawberry I've bought (even at the farmer's market)! They're a common variety for growing (Tristar, I think), but I guess not for selling, because they get battered easily. They don't need to be made into anything (and it's hard to not gobble them up as I pick them!), but I'll try to save some for cheesecake this summer.

[mtmouse]

Hi rain,

Thanks for that cheesecake recipe! It sure sounds good.

And interesting about the key lime pie. I haven't yet made the chocolate pudding (because I'm married to my fudge! which recipe I'm still trying to get absolutely perfect), but that and the pie were definitely on my list. Along with the spinach and wild mushroom quiche.

I have guests coming for dinner on the 23rd and I really want to make a spectacular raw dessert. So I'm going to experiment with all three of those and see what I can come up with. I think I'd have to use my frozen organic strawberries for the cheesecake, but hopefully since they're VM'd in both parts of the recipe they'd still be fine.

The nice thing about all those recipes (except maybe the key lime pie) is that I think they'd probably freeze well. Even the lime pie might work just for me, as it might only be the looks that changed.

Anyway, it's time for a little experimenting!

[rain]

Hi Kathy,

You said before that you did try the chocolate pudding recipe (and used your cacao butter instead of the coconut butter and liked that you couldn't taste the avocado in it). Maybe that chocolate fudge is doing something to you, LOL! I've been too afraid of it to try it. But I'm including cocoa butter in the food order I'm now making up, so it will be on my menu shortly. And i'm very interested in the perfected fudge recipe you come up with ! :D I think I'll have to store it in the freezer though, to keep myself from munching my way through too much at a time! I can often stop myself from overindulging by reminding myself that a few minutes of pleasure isn't worth the consequences (which last for days or longer), but sometimes that doesn't work. :p :eek:

The sample of key lime pie that i made spent some time in my freezer, and still seemed fine (other than maybe being a bit darker). But maybe not the best for guests, as you've said.

That quiche also looks fabulous. I've saved alot of the recipes from that green chef site to try later, when the busiest part of gardening season is over (gotta go grow some greens!). I'm fascinated by the recipe for Sarma’s White Corn Tamales (and Sarma's Thai recipes also look interesting to me; I haven't eaten much Mexican or Thai food)...the combination of chocolate with savory flavourings, corn, and mushrooms. One thing about that recipe confuses me, though: It sounds like the corn husk wrapping is eaten with the filling and sauces. I've never considered corn husks to be edible!?

[mtmouse]

Rain,

I haven't made your chocolate pudding. I did make one kind, and I just re-made it recently, because when I reread your recipe I saw it needed apple juice, and I don't have any and prefer not to use juices. So I went back to the other. I think yours would no doubt taste better, though; I'm finding that the pudding I make isn't really yummy enough to get me away from my fudge. :)

Actually, the one I made recently actually started being Cornbleet's key lime mousse. That didn't do it for me at all, so I dumped in chocolate powder and then had to sweeten it a lot. Still kind of blah.

And then I looked at the Green Foods key lime recipe and saw it called for mango and a whole bunch of other things, so I didn't want to bother with that either! (Didn't think I was going to like it enough, given your experience, to be worth the time and effort.)

So now for my dinner party next week I'm down to the strawberry cheesecake! I'm going to make it tonight or tomorrow and then, if it makes the grade, make it up fresh for the guests. At least you don't need to make the crust ahead of time like with the quiche. But if the cheesecake doesn't cut it, I don't know what I'll do! :p

[rain]

Kathy,

Oh, okay, I didn't realize you were posting about a different chocolate pudding. But the apple juice was just something I decided to add to the original chocolate pie recipe that i posted with my pudding recipe, to make it less rich. You could change it...although it also has avocado in it. But I don't taste the avocado (and only tasted it a bit the first time i made the recipe), and it makes it rich and creamy, and I imagine I wouldn't notice it at all if i used the full 1 cup of cocoa. I think I'll try using fresh-squeezed orange juice instead of apple juice in the future (and maybe whole oranges, once i have a VM), or something else.

Lol, you're not helping with my fear of that chocolate fudge! but I can't not make it now... :D

What i didn't like about the key lime pie was that it was too thin. I'm going to try making it again with some cocoa butter (when I get it), to see if that makes it richer. Maybe making it more like the strawberry cheesecake (without the avocado) would also help.

One other thing (while I'm on the topic of changing recipes): After reading some negative things about agave, I've decided to always use dates soaked in water instead of agave. I'll rummage around here a bit to find that info and mosey over to the agave thread to post it...

[mtmouse]

Speaking of avocado, I realized as I was making the first part of the quiche filling (which includes zucchini and nuts and a bunch of things) that it was thick and creamy and very similar to avocado in taste! I think it might be a perfect substitution for avocado-based salad dressings, etc. (Part of my reason for avoiding avocado is that, despite my loving it in salads and other savory dishes, it isn't good for my blood type, so while I do eat it from time to time, I'd just as soon find a way not to.)

[dkotschessa]

Speaking of speaking of avacados, has anybody tried growing them? I was reading about growing them from the pit (suspended in water with toothpicks). Looks like if nothing else it'd make a neat houseplant. Getting the actual fruit would be a bonus (and a money saver).

BTW I'm talking about growing it in a container in my case. I live in an apartment!

-DaveK

[rain]

Now that's an idea, Kathy: zucchini and cashews instead of avocado. I think I remember something about zucchini chocolate cake back in my SAD days. You've reminded me that avocado is also not good for my blood type. But, when I first learned that, I decided to ignore it (for now) because I've already given up enough!

I've just found a new cracker recipe that I like. They come out tender/crumbly, not tough at all. And the smell of combined cumin and tomato coming out of the dehydrator is yummy.


EVERYBODY’S FAVORITE CRACKERS
(Boutenko)

1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt

Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.

Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.

Dehydration time is about 15 to 20 hours.



I used 2 tsp of nama shoyu instead of salt, and ground cumin instead of the seeds (and 2 1/2 tsp of the cumin instead of 3 tsp). I also used only about half an onion, and chopped and added it to the mix by hand, not in the FP because i read that mixing onion with the other ingredients in the FP can make the onion too strong.

They're tasty, but could use a bit more of something. I'm not good with using flavourings by intuition, so I like to go to a recipe site and do a search for recipes that have the spices I'm already using in a recipe to get ideas for what more i could add. I'll do that with this recipe next time i make it.

[Sim]

Simple and Sinful Chocolate Pudding
2 avocados
½ cup raw carob or raw cacao or a combination of the two, if you prefer
1 full cup (12-14) of unsoaked medjool dates (the softer and squishier the better; forget using soaked deglets, they're just not going to give you the right result)
1. blend all the ingredients until the mixture is smooth, creamy, and no lumps.
2. VERY IMPORTANT: taste test. Add more avo for richer and creamier, more dates for sweetness, more cacao if you're a chocolate fiend (or PMS-ing!)
This will keep for 2-3 days in the refrigerator.
Yeah, good luck. No way it could hang around in my house for more than a few minutes.

Now, if you really want to be decadent, make the following and spoon it over the chocolate pudding. To be honest, this dessert served in a water goblet is just divine. Something about taking humble chocolate pudding and putting it in a stemmed glass....

Raspberry Passion Fruit Sorbet
3 cups frozen raspberries
2 passion fruits
1 mango
1 banana
2 unsoaked medjools
(feel free to add pineapple or any other fruits you like)

Just VitaMix or blend these. I think creamy without lumps is ideal but hey, some people like llumps!

[rain]

Hi Sim, That chocolate pudding recipe is very close to the chocolate pie recipe I posted along with my pudding recipe. It does look very decadent. I modified the pie recipe by adding alot of apple juice because I wanted to be able to eat more than just a little bit of pudding (and it still comes out rich and creamy!).

Your recipe has the fruit in the sorbet instead (and much more exotic fruit than plain old apple juice!). Hmmm...if the pudding and sorbet in your recipe were mixed together, it would be similar to mine. But having them separate would be much more interesting, with the contrasts in taste and temperature. That does look like a divine dessert, and I've just reasoned my way into allowing myself to make it! Except I'll have to wait till i get my VM, because there's no way my old blender would whip up such a thick pudding.

After a few days of leaving some cheaper dates to soak, they're very squishy, too (those medjools are too expensive for me). I was using khadrawi dates (ordered from a raw food supplier), which are also quite soft and, with a VM, might not need to be soaked.

Thank you for the ideas about how to make chocolate/carob pudding into a gourmet (but quickly made) dessert! This may become my new favourite. :)

[mtmouse]

I'm still looking for passion fruits! Are they generally available year-round, and if so, where?

:)

[rain]

Kathy, I just noticed a little pile of passion fruits a few days ago (soon after reading Sim's recipe). I can't remember where it was, though. But the food stores I've been in these past few days have been produce stores and Whole Foods. Maybe they were at Whole Foods. I've never had a whole passion fruit but yum, I sure do like the juice! :)

[Christa22]

mtmouse... I get my passion fruit at Whole Foods in the 'weird produce' section. ( i dont know what its really called... thats just where i go when i'm looking for something a little more exotic) They look like little purple-ish eggs. I scrape the insides in my smoothies all the time... Love them! Good luck finding them!

[mtmouse]

Thank you, Christa22!

Wikipedia says they come with yellow or purple skins. We don't have Whole Foods here, but there are a couple of fancier-than-average grocery stores. I'll keep my eyes open!

[rain]

Hi Kathy :) ,

What did you end up making for your guests, and did they like it?

I made that spinach mushroom quiche for a raw food potluck I went to yesterday. I was too lazy to make the crust (especially after reading that yours didn't hold its shape!), so I just spread the filling out onto the teflex sheet (after greasing it with olive oil) and made some crackers, and then cut the quiche into small pieces that could be put on top of the crackers. I eliminated the salt and miso, and used a minimal amount of nama shoyu, as well as cumin, cilantro, nutmeg, garlic, and oj (instead of basil). Some of the people at the potluck said they liked it (one person wanted the recipe), but I'm kind of indifferent about it. But maybe I'm just kind of tired of food!

I got the idea of cutting the crackers with a cookie cutter, which was fun. I pressed the cookie cutter into the "dough" right after flipping it off the teflex sheet, but didn't break the shapes out until it had finished dehydrating. That didn't work very well (it was a complicated shape). Next time, I'll do that before it's finished dehydrating. I'm excited to realize i still have a use for my cookie cutters! Yay, animal crackers (I like finding ways to be a kid. lol)!

[mtmouse]

Hi rain,

The only raw recipe I made for my guests that night was the strawberry cheesecake, and they loved it. I think I said, though, that I had frozen it and thawed it too early, because the pieces didn't really hold their shape once thawed. So it wasn't perfect-looking, but the taste was scrumptious.

I like your idea of putting quiche filling on crackers. Could have possibilities.

Last night I made Boutenko's "favorite crackers". They smell good, but I have to hope the raw red onion in them gets deactivated more than I think it is now. I did use her suggestion to score the crackers before turning, but the ones on the end crumbled when I did that. I'm going to dehydrate the rest until really crisp (because of the onions) and I'll see if the scoring helps. When it's just for me, I don't care what shapes they break into.

[rain]

Hi Kathy,

That strawberry cheesecake recipe sounds like a keeper: a scrumptious dessert that's less than 50% nuts! Borrowing the psyllium idea from the quiche recipe, maybe a bit of psyllium would firm it up? Although I found the quiche to be kind of rubbery, so I'd try just a pinch of the psyllium. Too bad green and red make brown when mixed together, because I remembered what you'd said about the blended cashews and zucchini when I was making the quiche: very pudding-like. It would work OK for blackberry cheesecake, though. I look forward to experimenting with berries this summer!

Those Boutenko's "favorite crackers" didn't crumble for me much more than other crackers I've made. Although their texture is crumbly. But I like that better than tough (which is how Matt Amsden's onion crackers turn out for me). I just scored them at the usual time (right after flipping them off the teflex sheets). That's what I thought the recipe was saying to do (I just imagined it was assumed there'd be some dehydrating time before the scoring). One recipe covered 2 teflex sheets for me, and they turned out to be a good thickness. Did you make yours thinner than that? And I try to grind up the flax seeds as much as I can in my old blender; maybe that helps the crackers hold together better. After I was done playing with my cookie cutter, I had lots of little pieces of cracker. With the cumin in them, they were good mixed with raisins (cracker granola!). This last time, I made them with 3 tsp cumin, 1 tsp coriander, 1/8 tsp cinnamon, 1 clove of garlic, and about 1 Tbsp soaked and chopped dulse (no salt or nama shoyu). They were pretty good, considering they had no salt!

[mtmouse]

Well, you could always peel the zucchini and lose the green! (Not for everything, obviously, but if you wanted "avocadoness" without green color.) But I'm not sure I follow your thinking about the red-green as applied to the cheesecake.

I don't think I'd really want to stiffen up the cheesecake much. I'd either simply serve it earlier, while it's still partially frozen, or I'd put the crust into individual ramekins and put the cheesecake mix in there and just refrigerate. It would be plenty pudding-like that way.

I made my Boutenko crackers fairly thick, I think. I made them into one sheet, perhaps 10x18".

And I scored them after dehydrating the first half but before flipping, because the bottom was already fairly dry and I didn't think it would take kindly to scoring. I'll find out tonight how I like them.

Oh, I was going to say, I did grind the flax and cumin seeds in the Vita-Mix first, so they were very fine. But the tomato is the only liquid for the flax to soak up, so it's a little strange.

My favorite crackers are (1) my red dragon chili-lime version, and (2) rosemary crackers (without much rosemary). So far no other recipe has bumped them IMO!

[rain]

Well, you could always peel the zucchini and lose the green! (Not for everything, obviously, but if you wanted "avocadoness" without green color.) But I'm not sure I follow your thinking about the red-green as applied to the cheesecake.

I don't think I'd really want to stiffen up the cheesecake much. I'd either simply serve it earlier, while it's still partially frozen, or I'd put the crust into individual ramekins and put the cheesecake mix in there and just refrigerate. It would be plenty pudding-like that way.



Doh! Of course, peel off the green! That seems obvious now; thanks, Kathy! What I meant was that mixing red strawberries and green zucchini would make a brown cheesecake, which would be odd with the strawberry taste. I think I'll make it as the recipe says the first time, and then maybe I'll understand better what you mean about not wanting to stiffen it up much. In summer, it would be nice really cold (although I'd also like to be able to take it to the raw potluck).


I made my Boutenko crackers fairly thick, I think. I made them into one sheet, perhaps 10x18".

And I scored them after dehydrating the first half but before flipping, because the bottom was already fairly dry and I didn't think it would take kindly to scoring. I'll find out tonight how I like them.



Your crackers are just a bit thicker than mine (2 pieces, each about 12'x12'). But I imagine they would crumble more if scored when drier (as opposed to wetter).

[Bogi]

I haven't tried this recipe, but I have the feeling it's probably the same what you can buy at One Lucky Duck. I've just found it on the net, I copy and paste it here. My fave is the mint chococips.:rolleyes:

Ingredients
2 cups raw cashews, soaked in filtered water for 4 hours (or more)
2 cups young coconut meat
1 cup filtered water, as needed
1 cup agave nectar (preferably raw!)
1/4 cup coconut butter or expeller pressed coconut oil
2 tablespoons vanilla extract
1/2 vanilla bean, seeds of (or double your vanilla extract)
1/2 teaspoon sea salt

Directions

1 In Vita-Mix, blend all ingredients (except cashews and approximately 1/2 the water) until creamy and smooth.
2 Add water as needed to keep the mixture circulating through the blender.
3 Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture.
4 After that, “chill in the fridge and process in an ice cream maker according to the manufacturer’s directions” is the final instruction on the recipe I base mine on. However, I don’t have an ice cream maker at the moment, so I just whip it up good in the Vita-Mix and pour it into little cups and freeze as is. If I’ve put enough coconut oil/butter into the mix, it will be plenty creamy and spoonable out of the freezer.

5 VARIATIONS.
6 I ALWAYS make chocolate because that’s my favorite! -- I add raw cacao powder until it’s chocolately enough for me in the coconut and agave mixture.
7 Another variation is adding fresh peppermint leaves and stirring in raw cacao nibs for mint chocolate chip.
8 You can also add any kind of fruit.
9 YOUNG COCONUT MEAT, WHAT’S THAT? These are available at Whole Foods or ethnic grocery stores, generally. The best price on them is at the ethnic stores. In St Lou they range from $1.59 each to $3.99 each for the same kind of coconut depending on where you buy them. These are not the small, brown hairy looking coconuts, but the shaved white big coconuts. The meat inside them is soft and gelatinous. You use a cleaver to cut a small square in the top, and drink the coconut water out with a straw (or dump it into a glass). It’s full of electrolytes -- nature’s Gatorade. You can also use it in the ice cream instead of filtered water. When the water is emptied out you hack the coconut in half and scoop out the meat. The amount of meat in the coconut varies greatly -- try to pick coconuts that seem heavy for their size. I will drink the water and freeze the meat until I have enough meat to make the recipe and then defrost it while I soak the cashews. It does require some effort especially when you haven’t done it before, but it’s worth it!
10 ENJOY! :).

[rain]

These crackers have a wonderful texture: tender and crumbly (but not so crumbly they don't hold together well enough).


Just like Ritz crackers

2 1/2 c. walnuts, soaked 1 hr. or more
2 1/2 c. cubed zucchini
1/2 c. ground golden flax seed
1/4 c. hemp seed
2 tsp. sea salt

Grind walnut in FP until they are in very small uniform pieces (cous cous looking) - transfer to bowl
Grind zucchini in FP until they are in very small uniform pieces - add to bowl
Add ground flax, hemp and salt. Blend well. Add enough water to make spreadable dough ( 1/2 to 1 cup)

Spread between 2 trays lined with teflex

Dehydrate - Flip - until crisp

Cut into chips - flat bread or desired sizes.



You can see a photo here:

http://rawfoodtalk.com/showthread.php?t=19073&highlight=ritz+crackers

[growingup]

I got tired of buying diluted frozen acai so I decided growing my own. If you want to try go to http://www.acaifarms.com They got cheap trees and mine are doing pretty good.

[darjeelingirl]

Hi! I'm mentally preparing what to eat and not eat after the cleanse and I have a few questions:

1. Is there a list of alllllllll the recipes on this thread? There are so many! It would be great if they were listed somehow...

2. How do you lightly steam a vegetable? Do you need any special equipment?

3. How do you warm up a soup to still keep it mostly raw-ish? Are people using microwaves or on the stove?

thanks!

[mtmouse]

Hi darjeelingirl,

As far as I know, there isn't any way to index the recipes here (and there are many more in the 30-Day Raw Food Challenge thread). The best way is to start at the beginning, scan through the posts (they aren't all recipes, so it doesn't take as long as it would seem), highlight and copy the ones that interest you, and then paste them into a program like Word for storage or printing (or maybe even some recipe database software, which could then be searched).

To lightly steam, you can just put the veggies in a tiny amount of water and cook until the water is gone. However, I don't think they would qualify as raw after that.

If you heat soup on the stove or especially in the microwave, you're cooking it and it's no longer raw. The only way I know to make warm raw soup is in a Vita-Mix, which will warm up stuff while it's processing. To be raw, the food needs to be under 115 degrees. That means you can stick your finger in it and keep it there without discomfort.

I think any amount of microwaving, even if the final product is under 115, probably destroys the vital enzymes and the food would no longer be raw.

But "raw" is a spectrum, and any time you add more raw stuff to whatever else you've been eating, you're doing yourself a service! You don't have to be all or nothing, and you certainly don't have to be "all" right from the beginning--or ever, for that matter. :-)

Enjoy!

[KathyKath]

this may seem like a dumb question, and this may not be the best place to ask it, but i am wondering about sun-dried tomatoes. can i buy them raw? i can only assume that the ones packaged in water or oil are not raw, but are there other types i can buy that are raw? if not, what do i need to do to them to make them raw? any info on this would be much appreciated!
thanks :)

[Sunnyshine]

this may seem like a dumb question, and this may not be the best place to ask it, but i am wondering about sun-dried tomatoes. can i buy them raw? i can only assume that the ones packaged in water or oil are not raw, but are there other types i can buy that are raw? if not, what do i need to do to them to make them raw? any info on this would be much appreciated!
thanks :)

Hi Kathy, You can dry tomatoes yourself. Either in the sun, or in the dehydrator. Then you can store them dry on in cold pressed olive oil and they will still be raw. Technically anything labeled "sun dried" should still be raw because it's only been dried in the sun, not cooked. But unless the packaging specifically says that this is the method they used, you can't be sure. They may have dried them in ovens over 115, in which case they wouldn't be raw any more.

Hope that helps--good luck!

[KathyKath]

Hi Kathy, You can dry tomatoes yourself. Either in the sun, or in the dehydrator. Then you can store them dry on in cold pressed olive oil and they will still be raw. Technically anything labeled "sun dried" should still be raw because it's only been dried in the sun, not cooked. But unless the packaging specifically says that this is the method they used, you can't be sure. They may have dried them in ovens over 115, in which case they wouldn't be raw any more.

Hope that helps--good luck!

Sunnyshine - that definitely helps, thanks a lot! :)

[mtmouse]

this may seem like a dumb question, and this may not be the best place to ask it, but i am wondering about sun-dried tomatoes. can i buy them raw? i can only assume that the ones packaged in water or oil are not raw, but are there other types i can buy that are raw? if not, what do i need to do to them to make them raw? any info on this would be much appreciated!
thanks :)

KathyKath,

You can definitely buy "sun dried" tomatoes at health food stores or food coops, and almost certainly at a place like Trader Joe's or Whole Foods. As Sunnyshine says, there may be some risk as to whether they actually have been dried at a low enough heat to qualify as raw, but I take that risk most of the time. :) So if you don't have a dehydrator, you'll still be able to find them at least.

Happy eating!

[KathyKath]

KathyKath,

You can definitely buy "sun dried" tomatoes at health food stores or food coops, and almost certainly at a place like Trader Joe's or Whole Foods. As Sunnyshine says, there may be some risk as to whether they actually have been dried at a low enough heat to qualify as raw, but I take that risk most of the time. :) So if you don't have a dehydrator, you'll still be able to find them at least.

Happy eating!

Thanks, mtmouse! That's reassuring for me, since I do most of my shopping at Whole Foods anyway. I am actually going today to stock up on as much produce as will fit in my cart - I just finished day 10 yesterday and I am so ready to start eating! And I'll look for the tomatoes as well! Thanks again :)

[Sunnyshine]

Oh I really shouldn't be on this thread! I told myself when I started this MC "Self, no drooling over raw food recipes until you're on the OJ!!" But here I am :p I've made a new file just for chocolate :D I can't wait to make chocolate pudding and fudge and cheesecake! I can hardly get past my chocobanana smoothies, but the fudge sounds absolutely divine. I'll be dreaming about all the good things to come...

[Res]

This is so delicious you'll want to die...

Custard:

1 free range/ organic egg
1/3 papaya
2 TBLEs RAW butter
1 TBLE Unheated honey

Blend on low for 10 seconds. Immediately pour into bowl, or eat it out of the blender (it thickens)

From "The recipe for living without disease" by Aajonus Vonderplanitz

*seriously, I can eat this every day. :D

[trooperwife]

I am starting the MC tomorrow morning and want to be sure that when I am done, that I have the needed groceries for the RAW diet. Where do I go to get the recipes themselves?:rolleyes:

[KPainter]

I've been slowly reading through this thread in prep for breaking the fast and working raw foods into my diet. The fact that I'm at least 5 days away from the end of the MC (and hoping for more!) didn't stop me from going to the healthfood store and stocking up on non-perishables (Bragg's, dulse, almonds, sunflower seeds, coconut...) . LOL

Hey, a girl can dream...

[Res]

I keep forgetting to post this. I'm pretty sure I got this from Peter's Newsletter and omgosh I'm in love.


*Your favorite apple
*Nut butter, peanut, almond, cashew (organic)
*Sea Salt

Slice an apple into thin rings. Smear nut butter on top, sprinkle sea salt.

I usually eat fruit room temp but I LOVE this cold. You get the juicy crunch of the apple, the salty and the yummy fat. It fills me up for hours.

[Res]

Oh man, umpteen days to go and I'm in here. :o Well it's never too early to plan. Right? :rolleyes: Now I want to go watch the Food Network. haha

[gourd4me]

One of my very favorite, easy raw recipies is the 10 Minute Fig and Apple Crisp recipe. It comes from the World's Healthiest Foods website, http://www.whfoods.com/genpage.php?tname=recipe&dbid=242#directions. If you just look around there, you will find sooooo much nutrition information, recipes, cooking videos.... George Mateljan lists the top 129 healthiest foods - highest in nutrition, so you can focus on getting good nutrion. He lists total nutrional information on all the whole foods AND the recipes. Most recipes make 2 servings and only take 15 minutes to fix. He does cook some, but he teaches the best method to cook each food to retain good nutrition. Since I'm only 75% raw, I try to cook the rest of my food using his methods. Steaming is the best, and since I no longer use the microwave, and I don't want to wait an hour to bake a sweet potatoe, the healthy way is to peel it, cut it in cubes and steam for 7-8 minutes. I'm not overcooking the outside to get the inside done. Quick, easy and pretty healthy!

10-Minute Fig and Fresh Apple Cobbler

This is a great no-bake dessert treat that can be prepared in a matter of minutes. And you can also enjoy it for breakfast!

Prep and Cook Time: 10 minutes

Ingredients:
2 small apples
1/4 tsp lemon juice
1 TBS apple juice
4 dried figs (or fresh when in season)
4 TBS chopped almonds
1/2 tsp lemon zest*
1/4 tsp cinnamon
pinch of cloves
pinch of allspice
2 tsp honey


Directions:

Cut apples into quarters. Cut out core and slice fruit into 1/4-inch thick slices. Turn apples and cut across slices for diced apples. In a mixing bowl, toss with lemon and apple juice.
Cut the stem off of the figs. Cut figs into quarters and chop to produce pieces 1/4-inch or less. Add to the apples.
Add the remaining ingredients and toss until well combined. For best nutrition, eat immediately. If you prefer it chilled, cover well and place in the refrigerator for up to 8 hours.
*Use organic lemon for zest, if possible. Serves 2

Living in the midwest, I've never had a fig except in a fig newton. They are wonderful! Even more nutrition information about this recipe at http://www.whfoods.com/genpage.php?tname=recipe&dbid=242#directions

[gourd4me]

From http://www.whfoods.com/genpage.php?tname=recipe&dbid=67#ingredients


Apple Tart



This apple tart is a favorite of many of our readers. The healthy date, nut crust allows you to indulge without guilt or compromising flavor as you enjoy added nutrition as well as flavor. The walnuts in the crust make one serving of this tart an excellent source of those hard-to-find omega-3 fatty acids! Enjoy!

Prep and Cook Time: 30 minutes, chilling time: about 1 hour

Ingredients:
2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins


Directions:

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

Healthy Cooking Tips:

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

[gourd4me]

One more.... http://whfoods.org/genpage.php?tname=recipe&dbid=26#directions. Check this link for the incredible nutritional analysis from this recipe.

Tuna Salad Surprise

You will love this unique way of preparing a tuna salad with no mayonnaise. It's perfect for a light dinner or lunch, which provides an excellent—106% of the daily value—for those hard to find omega-3 fatty acids. Enjoy!

Prep and Cook Time: 20 minutes

Ingredients:
2 6 ½ oz cans of light tuna, drained
1/4 cup finely diced celery
3 TBS chopped walnuts
3 TBS chopped fresh parsley
1/4 cup finely minced onion
salt & black pepper to taste
1 medium head romaine lettuce, chopped
1 small tomato, seeds and excess pulp removed and chopped
Dressing
3 medium cloves garlic pressed
1 TBS prepared Dijon mustard
1 tsp honey
1/2 tsp salt
1/2 tsp cracked black pepper
4 TBS fresh lemon juice
1/4 cup sunflower seeds
4 oz silken tofu
1/2 tsp Italian herbs
2 TBS extra virgin olive oil
*a little water to thin if necessary


Directions:

Mince onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well to make sure sunflower seeds are ground.
Mix tuna, celery, walnuts, parsley, onion, salt and pepper.
Mix desired amount of dressing with tuna mixture.
Serve on bed of chopped romaine lettuce with chopped tomato.
Serves 2

Healthy Cooking Tips:

Blend the dressing long enough to completely grind the sunflower seeds for a smooth texture.

[Res]

AMA posted this recipe originally and I'm bumping it up. I have to agree with what she says about the beauty of the scones. I've made these countless times. They freeze well too.

Egads I just saw a photo of the PIZZAS we got crazy into making! They were better than ANY pizza I've ever had.

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

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

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

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

[Res]

Nothing like being on break at work and looking at food that I can't have for a long time! :rolleyes:

But the memories are SO sweet. This whole cleanse business really puts the priorities in order. You really can eat healthy and enjoy it at the same time. :D

Keep the recipes coming!! :)

[Res]

Yikes!!

http://img.mailchimp.com/2008/03/12/mrooksl2c7sl44e5b0vag6mhp7/600_avospinach-Stitched-01(1).jpg

Napoleon of Spinach, Avocado & Sour Creamed Cashews
with red and yellow pepper sauce

Makes 2 napoleons

For the Napoleon Crackers

1c tomatoes
1T Italian seasoning
3 sun-dried tomato halves
15 basil leaves
1/2t salt
1T lemon juice
1T agave
1/2c pumpkin seed meal*
1/2c flax meal*

*Pumpkin seed and flax seeds meal is simply the seed turned into powder in a high-speed blender or coffee grinder



Blend all ingredients in a high-speed blender until smooth.
Spread in 6 even 'rounds' on a dehydrator sheet, and dehydrate for a few hours until they can be removed from the sheet. Dehydrate for a further 6 - 8 hours at 115 degrees F, or overnight until fully dried.
For the sour creamed cashews

1c cashews
1/2t salt
2t lemon juice
1t apple cider vinegar
3t minced lemon thyme, minced (or regular thyme)



Blend all ingredients, except the thyme, in a high-speed blender until smooth.
Add thyme and pulse until fully mixed in.
For the pepper sauces
The following is for red pepper sauce, if you want yellow pepper sauce as well then you should repeat with yellow peppers

2 red peppers, chopped
2T olive oil
1t salt



Mix all ingredients in a bowl and dehydrate ofr 6 - 8 hours at 115 degrees F
Once removed from the dehydrator, place in a high-speed blender with 1t olive oil, 3t water and 1t lemon juice, and blend until smooth. You may have to add more water, depending on how dry your peppers got during dehydrating.
For the assembly



Prepare 300g spinach by mixing in a large bowl with 2t salt and 2T olive oil. Massage the spinach until it wilts and takes on a lightly cooked appearance.
Cut open 2 small avocados and, using a spoon, remove the flesh from each half in whole pieces. Cut each piece into a 'fan' by slicing them several times, 4/5ths down the length, leaving them connected at the top. You should then be able to fan them out.
Assemble by starting with a napoleon cracker then adding a layer of spinach, one of the sliced avocado halves, and finally some of the creamed cashews. Repeat this for a second time and garnish with the pepper sauces.

[Res]

Oh lordie....

Maca Ice-Cream & Cacao Crackle Sandwiches

This recipe was heavily inspired by these (http://therawchefblog.com/cacao-pistachio-florentine-mint-ice-cream-sandwich/). This time the cacao part is much more 'crackly' and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.

http://img.mailchimp.com/2008/12/24/0f47d414fc/470-maca-cacao-crackles.jpg

For the ice-cream

1 1/2c cashews
1/3c agave
1 vanilla pod, insides scraped out
3c almond milk
3T maca root powder
2t lemon juice
Pinch salt

• Blend all ingredients in a high-speed blender until smooth.

• Pour into an ice-cream maker. Alternatively you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenising plate on. This gets rid of any ice crystals that may have formed.

• When ice-cream is soft enough to work with shape it into a cylinder (a metal ring is great for this) and re-freeze.

For the cacao crackles

1/2c cacao butter
1/4c cacao powder
1/4c agave
3T cacao nibs

• Blend all ingredients except the cacao nibs in a high-speed blender.

• Use a spoon to drop small amounts of the mixture onto a non-stick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice-cream cylinders.

• Leave to set hard.

Assembly

• Take the ice-cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.

• Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.

Credit: Russell James (http://www.therawchef.blogs.com/archives/)

[Res]

Cucumber & Mint Raita
to go with the samosas from last issue (http://campaign-archive.com/?u=5de361f48f12897400f6476a3&id=9206fe2270), or as a dip for crudites.


http://img.mailchimp.com/2008/12/01/3cdfc5739b/470_cucumber-mint-raita.jpg


1/4c cashew nuts
1c cucumber
2t agave nectar
1t apple cider vinegar
1/2t salt
¼c mint
1/2 clove garlic
1/2t cumin
1t lime Juice
Pinch cayenne

• Blend all ingredients in a high-power blender.

Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.

[Res]

Vegetable Samosas
with Cucumber & Mint Raita.

http://img.mailchimp.com/2008/11/21/9b9c82dad9/600_samosas_2.jpg


For the samosa wrappers

T = tablespoon
t = teaspoon
c = cup measurement

5c peeled courgette (zucchini)
3T olive oil
3t Lime juice
1/2t chili powder
2t garam masala
1t salt
1/4c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.


For the samosa filling

1c courgette (zucchini), peeled
3T water
1c sunflower seeds
1t dark miso
1T lemon juice
1 clove fresh garlic, minced
2t fresh ginger, minced
2T garam masala
1/4t turmeric
1t agave
8 sun-dried tomato halves
1/2t salt

• Grind all ingredients in a food processor, leaving some texture to the mixture.

• Add the following ingredients and pulse* in:

1/2c tightly-packed spinach, chopped small
2 sliced spring onions (green onions)
1/4c diced tomatoes
1/4c coriander (cilantro), finely chopped
1/2c peas

*Pulsing in done by switching the on/off switch several times in short bursts, so to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.


To assemble

http://img.mailchimp.com/2008/11/21/a63f1851ea/Steps_1-13.jpg


Step 1 - Cut the wrappers into strips approximately 7cm by 25cm, and fold over the corner of one end.

Steps 2, 3 & 4 - Fold the pointed end created by the first fold over as in step 4.

Step 5 - You will now be able to open the wrapper up into a cone.

Step 6 - Fill with the mixture.

Step 7 - Tuck the corner in so it doesn’t stick out.

Steps 8, 9 & 10 - Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.

Steps 11 & 12 - Wet the remaining corner of the wrapper and fold into place to seal the samosa.

Step 13 - The completed samosa.

• The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like. I like to do this as they will be warm and ready to eat in a few hours.

[Res]

OH MY GOSH!!!!!!!!!!!!!!!!!!!

Falafel & Hummus Wrap
with Mediterranean "roasted" vegetables.
http://img.mailchimp.com/2008/11/05/94df97fba2/600_falafel-hummus-wrap-stiched.jpg

For the tortilla

3c peeled courgette (zucchini)
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*

• Blend all ingredients in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.


For the falafel

1c pumpkin seeds
2T fresh dill, finely chopped
1t ground coriander
2t cumin
8 s/d tom halves, soaked and chopped
3T fresh coriander (cilantro)
1 clove garlic
2 shallots
1/4c olives, stones removed
2T tahini
2t oregano
Pinch cayenne
Pinch pepper
1/2t salt
1T lemon juice


Form into 10 evenly-sized balls and dehydrate on the mesh tray for anywhere between 2 and 10 hours, depending on how much time you have and how dry you want them. Even after 10 hours you should find they'll still be moist inside.
For the hummus

1/2c mac nuts
3T lemon juice
3T tahini
1/4t salt
1/4c water

• Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables

1/2c courgette (zucchini), sliced
1 red bell pepper, sliced thin
1/2 a medium red onion, sliced
1/2c fresh tomatoes, sliced
3T olive oil
1T lemon juice
1/4t salt

• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

• You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

http://img.mailchimp.com/2008/11/05/662c841217/600_Steps1-12.jpg

To assemble

• Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

• Arrange the vegetables in a line along the salad leaves.

• Place 3 - 4 falafel along the top of the vegetables.

• On top of the falafel, spoon over a generous helping of the hummus.

• Fold up the left and right hand sides of the tortilla.

• The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

• Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

• Once completely rolled, cut at a diagonal with a sharp knife.

[Res]

Cherry & Mango Ice Cream Cup
http://img.mailchimp.com/2008/10/28/e7cd747b2a/600_cherry_mango_cup_2.jpg

For the base

3/4c cashews
1T agave
1t vanilla extract
Pinch salt
2t lemon juice
1T desiccated coconut

• Grind all ingredients in a food processor.

• Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.

• Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

For the filling

1/2c cashews
3T coconut oil
2T lemon juice
2t vanilla extract
Pinch salt
2T water
1T agave
1/2c cherries*, stones removed
1/2c mango, flesh only

*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in-season.

• Blend all ingredients in a high speed blender under smooth, it's nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.

• Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.

• Fill the shells with the ice-cream and garnish with slices of mango. Easy!

[Res]

Pesto & Caramelised Onion Pizza
http://img.mailchimp.com/2008/09/15/aefa18b421/600_Pesto-Caramelised-Onion-Pizza003-b&c.jpg



For the base

500g buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2c almond butter
1/4c olive oil
1/4c fresh basil
3T Italian seasoning
1/2c sun-dried tomatoes, soaked until softened, which will also lessen the saltiness
3T lemon juice
1/2t salt (leave out if you didn't soak the sun-dried tomatoes)
3 medium tomatoes

• Grind all ingredients in a food processor until you have a paste consistency.

• Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

• Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

5 large onions, sliced thinly (use a mandoline if you have one)
1c soft dates
3T tamari
2T olive oil
1/4c water

• Blend all ingredients except the onions in a high-speed blender, until smooth.

• In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

• Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.


For the pesto

2c basil
1T olive oil
1/4t salt
2t lemon juice

• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

10 basil leaves
1c sun-dried tomatoes
1c tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date

• Blend all ingredients in a high-power blender until smooth.

For the cheese

1c macadamias
1 1/2T lemon juice
1/4t salt
1/4c water
1T nutritional yeast

• Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

[Res]

Carrot & Orange Cake
with Cashew Icing
http://img.mailchimp.com/2008/07/14/51480f0785/600_IMG_3536_b&c_cropped.jpg


3c carrot, finely grated
2c pecans, ground in a food processor
1/4c raisins, roughly chopped
1t nutmeg
1 1/2t mixed spice*
Date paste**
1/2t salt
1/2t orange zest
1/2c desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.

** Make the date paste by grinding 1c soft dates and 1/2c orange juice in a food processor until smooth.

• Thoroughly mix all ingredients together in a large bowl.

• Shape into individual cakes or press into one large cake, ready to be cut at the end.

• Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 - 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting

1 1/2c cashews
1/2c water
2T agave
3T coconut butter
1T vanilla
1/4t salt

• Blend all ingredients in a high speed blender until smooth.

• Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.

• Garnish cake with ground nutmeg.

[Res]

Thai Curried Cabbage Pillows

http://img.mailchimp.com/2008/05/08/6jsam9kgvcs12ems9pu6dm3ch4/600_curried_cabbage_pillows.jpg


Makes 8 pillows

For the wrappers

Make 2 batches of this wrapper recipe for 8 pillows.

5c peeled courgette (zucchini)
3T olive oil
2t Lime juice
1/2t cayenne
1t ground coriander
1/2t salt
1/4c flax meal*



Blend all ingredients in a high-speed blender until smooth.
Add flax meal and blend again until smooth.
Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.
Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.
* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the filling

5c white cabbage, shredded
6 spring onions (scallions)
2t cumin
2t ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
1t salt
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
2T agave
2T tamarind paste (optional)
1c fresh coriander, roughly chopped



Combine all ingredients thoroughly in a bowl.
To assemble



Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.
Start with one of those smaller squares in front of you so that one corner is close to you.
Place a good amount of the filling mixture into the centre of the square.
Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope. You will need to wet the edges as you go along so they stick in place.
Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that you’ll get better at this the more you do).
Place on a dehydrator mesh tray.
When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.
Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.
For the dipping sauce

1 cucumber, peeled
1 mango, skin removed
1/4t salt
1t lime juice
1 spring onion, finely chopped
1 small handful fresh coriander



Blend all ingredients, except spring onions, until smooth.
Add most of the spring onion and all the coriander and pulse in.
Pour sauce into a small bowl and top with remaining spring onion.

[mtmouse]

WHAT are you doing, Res? Yikes is right!

But those all look fabulous! And now that I'm done, I can actually start thinking about them! :D

[Res]

To those of you who get to try these recipes right now, I hate you. :p

[Res]

Well then I guess you get to be the first. I hate you. :p :p :p

[Res]

Chocolate Raspberry Cake with Ginger Chocolate Mousse



http://www.therawchef.com/~russell/images/stories/300_chocraspcake_2330_bc.jpg From issue 3 of News From The Kitchen (http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=57#mce_temp_url#)

Method
- In a large bowl: mix all the base ingredients, thoroughly.
- Place a metal ring***, approximately 7cm wide and at least 5cm tall, on a dehydrator tray and Paraflexx sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.
- Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.
- Blend all mousse ingredients in a high speed blender until smooth and set aside.
- Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end.
- Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.
- Repeat this with the other bases. This can be done with 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.
- You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy.
- Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.
*** The metal rings I used can be bough from most cooking shops in a variety of sizes.
http://www.therawchef.com/~russell/images/stories/470_chocraspcake_2295_bc.jpg




For the base Ingredients
1/4 oat flour*
1/2c cashew flour**
2T cacao powder
2T maple syrup
1/2t vanilla extract
3T water
1t lemon juice
pinch salt
1 small pack of raspberries for the centre of the cake.
For the mousse Ingredients
1c cashews
1/4c coconut oil
1/4c cacao powder
1/4c + 2T maple syrup
1/2c water
1T fresh ginger
1/2t ground ginger
1t lemon juice
1t tamari/shoyu
pinch salt
For the decoration (optional) Ingredients
1/2c raspberries
1T maple syrup
1t lemon juice
*Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix.
**Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don't need it as fine as the oat flour.

[Res]

Buckwheat Bread



http://www.therawchef.com/~russell/images/stories/recipe/470-buckwheat-bread.jpg

- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
If you liked this recipe you can get free recipes by signing up for my eZine here (http://list-manage.com/subscribe.phtml?id=7318d75cd9).




Buckwheat Bread Ingredients
1/2c olive oil
1 1/2c sun dried tomatoes
3c sprouted buckwheat (2 1/2c when dry & unsprouted)
1 1/2c flax meal*
3 1/2c peeled courgette
roughly chopped
2c apple
cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
1/2c minced parsley
*Flax meal is simply flax seed (also known as linseed) ground in a high-speed blender or coffee grinder.

[Res]

Salsa Finta & Almond Polpetta



http://www.therawchef.com/~russell/images/stories/recipe/470_almond_polpetta.jpg
From Issue 4 of News From The Kitchen (http://list-manage.com/subscribe.phtml?id=7318d75cd9)


Serves 4
Salsa Finta
- Blend all ingredients in a high-speed blender.
Almond Polpetta
- Grind the almonds to crumbs, in a food processor.
- Add remaining ingredients and process again until thoroughly mixed.
- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.
To serve
Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:
4 medium courgette
¼c olive oil
2t salt
- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.
- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.





Salsa Finta Ingredients
1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
1/4c water
Almond Polpetta Ingredients
1c almonds - soaked
2T nutritional yeast
1/2t salt
2t lemon juice
1/4c salsa finta
3T fresh chopped parsley
1T Italian herbs
1/4c onion

[mtmouse]

Poor lil' me? Well, I guess I can take it, LOL! Keep that ferocity coming, dearie! Along with more food!

:D:D:D

[Res]

Pomegranate Cheesecake with Clementine Gelato



http://www.therawchef.com/images/stories/470_img_2643_bc.jpg

For the base
- First process cashews to flour.
- Add remaining ingredients and process again.
- Press into the bottom of 9" springform pan and place in fridge whilst working on filling.
For the filling
- Blend all ingredients in a high speed blender under smooth.
- Pour on top of the base.
- Place in the freezer to set. Once it's set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.
For the Clementine Gelato
- Blend all ingredients in a high-speed blender until smooth.
-Pour mixture into a rectangular container and place in the freezer to set.
*Almond milk is made by blending 1c of almonds and 3c of water, and straining through a nut milk bag or sieve.
Did you like this recipe? You can sign up for my eZine here (http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=59#mce_temp_url#) to be put on the list for more great recipes like this, plus tips and all sorts of advice to help you become a raw food culinary artist!
You can also sign-up for updates from my blog here (http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=59#mce_temp_url#), so when I post you'll automatically receive an e-mail...it's so easy to stay 'in the loop'!




For the base Ingredients
1c cashews
2T agave
1/4c coconut oil
2t vanilla extract
1/4t salt
2t lemon juice
For the filling Ingredients
3c cashews: soaked
1c coconut oil
1/2c lemon juice 2T vanilla extract 1/2t salt
3/4c agave
1 1/2c pomegranate juice
1/2c beetroot juice (optional just for color)
For the Clementine Gelato Ingredients
2c cashews
1/2c coconut butter/oil
1/4c to 1/2c agave nectar (depending on sweetness of your clementines)
1t vanilla extract
1c almond milk
1c clementine juice
2t clementine zest
pinch salt

[Res]

Marbled Chocolate & Orange Tavoletta




http://www.therawchef.com/images/stories/470_img_2015.jpg


For the crust 1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco butter, and vanilla extract and process again.
3. Press into the bottom of 9" square pan and place in fridge whilst working on filling.
Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.
For the marbling
1. Mix all ingredients in a high power blender until completely smooth.
For the filling
1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.
2. Add cacao butter and cacao powder, and blend again.
3. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
4. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.
If you liked this recipes you can sign-up for my eZine here (http://list-manage.com/subscribe.phtml?id=7318d75cd9), where you'll recieve free recpies and raw kitchen tips!




For the crust Ingredients
3/4c carob powder
1c almonds
1/2c dates
4T coconut butter
2t vanilla extract
2t cinnamon
1/4t salt
For the marbling Ingredients
1c cashews
1T agave
1/4c coconut oil/butter
1/2c water
5T melted cacao butter
For the filling Ingredients
2c cashews
1c orange juice
1T orange zest
2c cacao powder
1 1/2c grated cacao butter
2T vanilla
1c agave nectar

[Res]

Cacao Pistachio Florentine & Mint Ice Cream Sandwich



http://www.therawchef.com/~russell/images/stories/470_img_2458_bc.jpg From issue 5 of News From The Kitchen (http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=52#mce_temp_url#)

Ice Cream
- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making 'vanilla water'.
-Blend all ingredients in a high-speed blender until smooth.
-Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.
Florentines
- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.
- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.
- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven't got enough room in the freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.
Before Serving
- Remove the ice cream and Florentines from the freezer 1 - 2 hours before serving.
- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.
- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.
* The almond milk you need for this recipe can be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don't have a nut milk bag




Ice Cream Ingredients
2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves
Florentines Ingredients
1/2c cashews
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts roughly chopped

[Res]

My work here is done - for the day. ;)

And p.s. I don't really hate any of you but I do. :p

[Res]

I don't want to hear from ANYBODY that raw food is boring!! 8)

[Res]

Cacao Butter - ''Raw White Chocolate''

http://www.welikeitraw.com/rawfood/images/cacaobutter.jpg (http://www.welikeitraw.com/.shared/image.html?/photos/uncategorized/cacaobutter.jpg)Is this the next big thing to hit the world of raw-foods?
Via "The Euphoria Company (http://www.euphoriacompany.com/)":
"What is Raw Cacao Butter? Nature's First Law Cacao Butter is the only raw, certified organic, chemical-free cocoa butter - the pure oil of the cacao bean.

100% pure love. 100% pure sensual joy. No chemicals, no hexane, no solvents. Melts at approximately 90 degrees Fahrenheit (35 degrees Celsius)

How to use Cacao Butter:
Nature's First Law Cacao Butter is edible and possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this ecstatic butter to your favorite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. This makes it super fun and easy to use."

Click here (http://www.welikeitraw.com/rawfood/2005/06/cacao_butter_ra.html)

[Res]

I'm guessing that the reason KATHY is currently AWOL is because she wrote down ingredients and headed to the store! :eek:

[Res]

OK Kathy, what have you tried? ;)

[mtmouse]

Sorry, I feel like I'm in Alice in Wonderland - no time, no time, no time! :)

You did spark my memory of some of the quick and easy recipes from the past, though, and I'm definitely going to make some of those up again. :)

[Betty09]

Cacao Pistachio Florentine & Mint Ice Cream Sandwich



http://www.therawchef.com/~russell/images/stories/470_img_2458_bc.jpg From issue 5 of News From The Kitchen (http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=52#mce_temp_url#)

Ice Cream
- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making 'vanilla water'.
-Blend all ingredients in a high-speed blender until smooth.
-Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.
Florentines
- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.
- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.
- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven't got enough room in the freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.
Before Serving
- Remove the ice cream and Florentines from the freezer 1 - 2 hours before serving.
- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.
- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.
* The almond milk you need for this recipe can be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don't have a nut milk bag




Ice Cream Ingredients
2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves
Florentines Ingredients
1/2c cashews
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts roughly chopped

OMG HOW DID I NOT SEE THIS YET!

[Res]

I just hit the Jackpot! Click on this link (http://goneraw.com/recipes/75-Pumpkin-Pudding)for a LOT of delicious looking Raw Recipes: Here's one for a teaser;

Pumpkin Pudding

http://www.welikeitraw.com/photos/uncategorized/2007/10/25/rawpumpkinpudding.jpg

Serves 8



This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.

Ingredients:

½ medium pumpkin, peeled and cut into chunks
¾ cup water
½ cup coconut water
½ cup orange juice
.33 cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoon cinamon
¼ teaspoon nutmeg
½ teaspoon allspice
1 tablespoon golden flax seeds, ground




Preparation:
Mix all ingredients in a blender until smooth.
Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.

Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.

[Res]

Mess O' Greens (http://www.thedailyrawcafe.com/2007/10/mess-o-greens.html)


http://2.bp.blogspot.com/_ia_ON0Yrzf8/Rx11eEZ-3nI/AAAAAAAAA94/KeJFiRt2WkA/s400/BASIL+103.jpg (http://2.bp.blogspot.com/_ia_ON0Yrzf8/Rx11eEZ-3nI/AAAAAAAAA94/KeJFiRt2WkA/s1600-h/BASIL+103.jpg)Although, I'm originally from the Midwest, raised in the West and long to live in the East, I grew up on this Southern dish. Imagine my mom's surprise when I told her she doesn't have to cook collard greens to enjoy them. Who knew?

Marinated Collard Greens

MARINADE
¼ cup apple cider vinegar
¼ cup chopped sun-dried tomatoes
¼ cup chopped scallions, white parts only
1 garlic clove, minced
1 teaspoon red pepper flakes
2 teaspoon sea salt, divided
½ teaspoon black pepper
1 bunch collard greens, washed
1/8 cup olive oil
http://2.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y3EZ-3lI/AAAAAAAAA9o/jGokSuCwGKc/s200/BASIL+096.jpg (http://2.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y3EZ-3lI/AAAAAAAAA9o/jGokSuCwGKc/s1600-h/BASIL+096.jpg)
1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.
http://4.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y2kZ-3jI/AAAAAAAAA9Y/JGCbALtKGjI/s200/BASIL+098.jpg (http://4.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y2kZ-3jI/AAAAAAAAA9Y/JGCbALtKGjI/s1600-h/BASIL+098.jpg)
2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.

3 Using a knife, cut the through the collard cylinder, making strips. Repeat
steps two and three until you have cut all the collard leaves.
http://3.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y3UZ-3mI/AAAAAAAAA9w/EcSfJtLCBFA/s200/BASIL+099.jpg (http://3.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y3UZ-3mI/AAAAAAAAA9w/EcSfJtLCBFA/s1600-h/BASIL+099.jpg)
4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.

5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.

Servings: 4

Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.
http://1.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y20Z-3kI/AAAAAAAAA9g/NbQDP_jjN_Q/s200/BASIL+094.jpg (http://1.bp.blogspot.com/_ia_ON0Yrzf8/Rx1y20Z-3kI/AAAAAAAAA9g/NbQDP_jjN_Q/s1600-h/BASIL+094.jpg)
Pot likker is the broth that is left in the pot after boiling greens. For this raw food recipe, the pot likker is the marinade. ;)

Did you know?
Hanging a fresh collard leaf over your door will ward off evil spirits.

Have a headache? Place a collard leaf placed on your forehead.

Collard greens are packed with vitamin A, vitamin C, folate and calcium. In addition, they contain potassium, vitamin B2 and vitamin B6, vitamin E, protein, omega-3 fatty acids and iron.

[Res]

I'm sorry this next one is so long. :(

Soft Corn Tortillas
http://www.welikeitraw.com/photos/uncategorized/softcorntortillas_1.jpg
If you can take on this raw food recipe, you can take on anything! Although this dish is a bit intense, it is by far one of the tastiest things on the planet. I'm proud to say that we have the gorgeous Sarma (http://www.welikeitraw.com/rawfood/sarma_melngailis/) to thank for that!

Feel free to check out more of Sarma's goodness by visiting GreenChefs.tv (http://gliving.tv/greenchefs/sarma/) or buying her book, Raw Food/Real World: 100 Recipes to Get the Glow (http://www.amazon.com/Raw-Food-Real-World-Recipes/dp/0060793554).

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa

Serves 6

Ingredients

Corn Tortillas

3 Cups Fresh Corn Kernels
1 1/2 Cups Chopped Yellow or Red Bell Pepper
3/4 Cup Golden Flaxseed, Finely Ground
1 Tablespoon Lime Juice
1 Tablespoon Ground Chili Powder
1 1/2 teaspoons Sea Salt
2 teaspoons Ground Cumin
Spicy "Beans"

1 1/2 Cups Sunflower Seeds
1 Cup Sun-Dried Tomatoes
1 Tablespoon Miso
2 teaspoons Ground Cumin
2 teaspoons Ancho Chili Powder
1 Tablespoon Ground Coriander
1 teaspoon Cayenne Pepper
2 Tablespoons Olive Oil
1 Tablespoon Agave Nectar
1 teaspoon Sea Salt
6 Tablespoons Filtered Water
1/2 to 1 Whole Jalapeno cored but with seeds chopped
3 Whole Green Onions
1 Small Handful Fresh Cilantro
Tomato Sauce

2 Cups Sun Dried Tomatoes
1 Small Tomato
1/4 Medium Onion
2 Tablespoons Lemon Juice
1 teaspoon Sea Salt
Pinch Of Hot Pepper FlakesAvocado-Corn Guacamole

3 ripe avocados, pitted
1 cup fresh corn kernels, cut from 1 ear (or use thawed frozen corn or simply omit)
1 large handful cilantro leaves, finely chopped
2 tablespoons lime juice
1/2 jalapeno pepper, finely minced
1 teaspoon sea saltTomato-lime Salsa

3 cups finely chopped, seeded tomatoes
3 tablespoons lime juice
1 handful cilantro leaves, finely chopped
1/2 small jalapeño, seeded and finely chopped
3/4 teaspoon sea saltTart Sour Cream

1 cup coconut meat
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon white miso paste
1 cup filtered water
1/2 cup cashew nuts, soaked for 1 to 2 hours
1 teaspoon sea saltAssembly

3 Whole LimesPreparation
Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).
“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” - SM
For the corn tortillas:
1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.

3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.

For the spicy “beans”:
1 In a food processor, grind the sunflower seeds, tomatoes, miso, cumin, chile powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add the water a few tablespoons at a time and process further for a wet dough-like consistency. Taste for seasoning. Add the jalapeno, green onions, and cilantro and pulse a few times to combine, but leave small bits of herbs.

2 Spoon the mixture onto 1 or 2 Teflex-lined dehydrator trays. You don’t need to smooth it out; leave it chunky on the tray but flat enough to fit under another tray. Dehydrate at 115 F overnight, or about 10 hours. If possible, about halfway through, flip the “bean” mix over so the undersides can dry -- this step is not totally necessary, as the mix will be combined with the wet tomato sauce anyhow. The mix should be dry on the outside and not too mushy, so it can be broken up into pieces.

For the tomato sauce:
1 Place all the sauce ingredients in a food processor and grind well to a thick sauce consistency.

2 Place the “bean” mix in a medium bowl and break up any larger pieces. Add the tomato sauce and toss to combine well. It should be thick and somewhat spreadable. If not using right away, cover and store in the refrigerator for up to a few days, if necessary.

For the avocado-corn guacamole:
In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine, If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

For the tomato-lime salsa:
In a medium bowl, combine the salsa ingredients and taste for seasoning.

For the tart sour cream
In a blender, blend the coconut meat with the lemon juice, cider vinegar, miso, and 1/2 cup of the water until smooth. Add the soaked cashews and more water, 1 tablespoon at a time and blend until completely smooth (you may need more then 1 cup of water). Season with salt and blend further. Transfer to a squeeze bottle or covered container and refrigerate until ready to use. Can be kept for up to 2 or 3 days.

For the assembly:

3 limes for garnish
1 cup Tart Sour Cram
1 Lay the tortillas on a flat surface. Spread 1 heaping tablespoon of the spicy “beans” and tomato sauce mixture on each tortilla, leaving a very thin rim at the edges. Top with a heaping tablespoon of guacamole. Fold the sides up to form a taco shape. Repeat with the remaining tortillas.

2 Cut each lime in half lengthwise (if you cut just on either side of the core of each lime, the sections are much easier to squeeze). Place a lime slice on each plate. Lay three filled tortillas against the lime and each other on the plates.

3 Top each tortilla with a heaping tablespoon of tomato-lime salsa and a drizzle of “sour cream.” As you eat them, squeeze a bit of the lime garnish on each one.

[Res]

Morning After What? :confused:

Gabes Goodies: Morning-After Delight


http://www.welikeitraw.com/photos/uncategorized/gabesgoodies.jpg


Ingredients (always use raw & organic for the best flava!)

1/2 cup Almonds
1/2 cup Walnuts
1/2 cup Cashews
1/2 cup Wild Peanuts (Natures First Law (http://www.rawfood.com/cgi-bin/order/index.cgi?id=213711714050&d=single&item_id=1076&c=Raw/Organic_Food&sc=Raw_Nuts/Seeds&tc=))
1/2 cup Pumpkin Seeds
1/2 cup Raw Chocolate Nibs
2 table spoons Cup Raw Chocolate Powser (Natures First Law (http://www.welikeitraw.com/rawfood/2006/05/Chocolate%20Powder))
1 table spoon of Raw Honey
4 table spoons of Raw Agave nectar
2 dashes of Sea Salt
2 dashes of CinnamonDirections

Chop. Mix. Enjoy! Gabe promises you'll be floating! Next up...Gabe's better-than-sex-raw-fudge.

[Res]

OH MY GOSH!

http://www.welikeitraw.com/photos/uncategorized/2008/02/27/hungry4goulash.jpg

http://www.welikeitraw.com/photos/uncategorized/2008/02/27/carrotpulpgoulashsauce.jpg

Raw Hungarian Goulash

1 lb. carrots, juiced (drink the juice and reserve the pulp, or snag some from your juice feaster friend)
¼ cup onion, diced, and ¼ cup onion, sliced (hey, that rhymes)
1-2 cloves garlic
2 Tbsp. olive oil
1 cup filtered water
½ cup sun-dried tomatoes, soaked
1 Tbsp. agave nectar
1-2 Tbsp. Bragg’s Liquid Aminos
1 Tbsp. miso
1 tsp. mesquite
1 Tbsp. flaxseed, ground
1 tsp. paprika
½ tsp. dry mustard
1 tsp. sage (I used poultry seasoning because I was out of sage at the time)
dash of cayenne pepper (unless you’re Philip, who would probably add more; oh yeah, I forgot he’s juice feasting at the moment. ; )
Dash of sea salt
A few drops of liquid smoke (optional)
Zucchini pasta (peeled zucchini cut into thin strips, roughly the size of egg noodles)If you haven’t already, juice your carrots and set the pulp aside until after you’ve made the sauce (the juice is great for sipping and curbing your appetite while you do the rest of the steps) ....

To make the sauce, blend the diced onion (save the ¼ cup sliced onion to mix in after the blending process), garlic, olive oil, water, soaked tomatoes, agave, Bragg’s, miso, mesquite, flax and seasonings in a high-powered blender until smooth.

Now, here’s where the pulp comes in; add a little of the sauce (in increments until you get the right consistency) to the pulp to moisten and flavor it. Then, gently mold it into little chunks (you don’t want it to get too tough; the stew beef in the original remained quite tender), and “cook” it in your dehydrator a few hours.

The rest of the sauce can be poured into a separate dish. Stir in the remaining ¼ cup of sliced onion and warm it in your dehydrator, along with the carrot “beef” chunks.
Then, carefully mix the “meat” into the sauce and allow it to warm a bit longer in your dehydrator while you prepare your zucchini noodles (this dish is traditionally served over egg noodles) or whatever else you plan to top with it.

Toss the “meat” sauce with the noodles and enjoy. The sauce even tastes good by itself, especially the next day. When you break up the chunks, it is reminiscent of pulled barbecue (another recipe I like to mimic using this pulp technique).

http://www.welikeitraw.com/photos/uncategorized/2008/02/27/carrotpulpmeatsauce.jpg

Just a warning, you may want to tone down the garlic and onions, if you are not really a fan of those flavors.

[Res]

I could do this all day but I won't. I'll wait and try a few and then post my favorites. :)

[Res]

Spinach & Wild Mushroom Quiche (http://therawchefblog.com/spinach-wild-mushroom-quiche/)

From Issue 6 of News From The Kitchen (http://list-manage.com/subscribe.phtml?id=7318d75cd9)
http://therawchefblog.com/wp-content/uploads/2007/12/470_spinach_and_wildmushroom_quice.jpg
Click ‘more’ for the recipe…

Makes 4, 11cm quiche
This recipe will require you to make the bases ahead of time.
For the base
1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1/4t salt
3T water
1T lemon juice
• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.
For the filling
2c wild mushrooms (or substitute for any type of available mushroom)
1/2t salt
1T lemon juice
• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2c courgettes (zucchini)
1/4c water
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1/2t salt
• Blend all ingredients in a high-powered blender until smooth.
2c tightly-packed spinach
2T olive oil
1/4t salt
• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
1/4c finely sliced spring onions
1c diced tomatoes
1T minced basil
• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
• Dehydrate overnight and during the day, for anything up to 24 hours.
• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.
Popularity: 53% [? (http://alexking.org/projects/wordpress/popularity-contest)]

[mtmouse]

I have actually made the Spinach and Wild Mushroolm Quiche, and it was fabulous.

I could never get my crusts to stay together, though. Also, it's really best the first day. After that it still tastes fine but it looks terrible. :p

[Res]

Maybe a bit more oil? If you say it's fabulous I believe you! Ahhhhhhhhhhh! :eek:

[mtmouse]

I don't know--but I don't think so. I just don't like mushrooms the second day around, and also all the colors got lost. Don't know if oil would help that.

[Boots]

i can't stand this!! Didn't even last an hour LOL. That quiche, that goulash - OMG. This is worse than Suduko!! I've been thinking I needed to find some more "fun" things to do. I haven't done serious cooking in years. These raw recipes just seem like magic :) and I want to play ... I guess I don't really need to sleep

RES - are you this much of a temptress when you are actually eating food or is this part of "detox" LOL?

Do you folks actually create gorgeous things like those pictures?

I'm overwhelmed ..... but in a good way :D

[mtmouse]

Res ONLY does stuff like this when she's cleansing! Thank goodness I'm beyond her reach now, LOL.

And, yes, I've created raw recipes that look just like the pictures. After a while, though, I stopped going to quite so much trouble unless I was serving to guests.

Here are a couple I did:

http://i165.photobucket.com/albums/u54/KathyKLK/IM003578.jpg

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

I didn't take picures of my strawberry cheesecake, which looked (and tasted) divine, or my Crunchy Thai Salad. :)

[Boots]

KATHY!!! - is that sushi recipe in this thread someplace!!! Those rolls are GORGEOUS!!! One of the foods I have really been wanting is sushi (ideally tuna LOL) what is the rice made from?

And the pizza ..... !!!

This is really a strange kind of pleasure seeing these pictures of this wonderful food with NO possibility of immediate gratification. I mean, I don't really want normal cooked pizza (one of my favorite foods) because I'm still all "cleansed" - but that raw pizza is VERY DESIRABLE. I can't have it NOW (when I want it), I am willing to accept that it is "possible" that I could make such a thing (once I get my dehydrator which has shipped BTW :D ), but it would require a considerable time committment with no guarantee of success. Still, the whole experience isn't frustrating, just kind of exciting. Neat.

Thank you for sharing your "real person" pictures (although - given the nature of forums - you could be Alissa Cohen or Natalia Rose using a different alias :) )

[mtmouse]

Haha, that's me, all right, channeling Cohen, Phyo and Cornbleet in one. :D:D:D:D:D:D I doubt they'd appreciate my photo ads, LOL.

That sushi recipe is from Ani Phyo, and it's a ginger almond paste for the "rice". She actually has the recipe (and, I think, a video showing how to make it) on her site: http://www.aniphyo.com/?s=nori+roll.

I loved that recipe when I first went raw and ate a huge amount of it. However, lately I've found it awfully heavy, and I've switched to the Raw Food Real World recipe, which uses processed jicama as the rice, and actually looks and tastes like sushi rice! It takes a bit longer, because you have to dry out the jicama a bit, and it isn't as gooey so it's a little harder to keep in nice little rolls, but it tastes marvelous.

Now will you get out of here? :D :eek: :D :p

[Res]

OMGosh I forgot about those Ginger Sushi Rolls!! I ate them daily for over a week! Egads! :eek: Egads! :eek:

http://i176.photobucket.com/albums/w166/resonnant/AnaheimChili.jpg

Anaheim chilies with pepper cheeze and mole sauce

[Res]

Yeah it's true - I go a bit bonkers when I'm cleansing...:o :o :o

[Res]

The pizza that Kathy just posted has a flavor that is better than most real pizza's out there. You wouldn't believe it if you didn't make them yourself.

[Res]

And Sim made these last year. They're strawberry crepes in Cohen's book. lol

http://i217.photobucket.com/albums/cc268/sstableford/IMG_1166.jpg

[mtmouse]

Oh yes! I made those strawberry crepes too! They were yummy.

[Res]

Sounds like they taste as good as they look. Mmm :)

[Res]

I'm a curry freak. Shakespeare's pub downtown San Diego does an ok job with veggie curry but I hope the other two are better. This is raw curry and I'm elated to think it's even a possibility.

I'm winding down on my cleanse and swear I'm going to try each thing I've posted at least once.

Mushroom Curry with Parsnip Rice & Spiced Mango Chutney

http://img.mailchimp.com/2009/01/22/035d06e0a8/470_curry_2.jpg

For the marinated vegetables

3c portabello mushrooms
1 1/2c aubergine (eggplant), peeled & diced small
1c peas
1/2c broccoli, cut from the stem into 1cm mini-florets
6 medium tomatoes, diced small
1T lemon juice
2T tamari
2T olive oil
2T curry powder
2t salt

• In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.

• Spread onto a dehydrator sheet and dehydrate for 2 - 3 hours at 105 degrees F.

For the curry sauce

1 red pepper
1 clove garlic
1t lemon
1/2T tamarind pulp*
1cm cube of fresh ginger
1/2c fresh coriander
1T curry powder (try to get curry powder without salt in it)
1/2c fresh coconut from a brown coconut
1/4c water
Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4t.

* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.

• Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.

• Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

For the parsnip rice

2c peeled fresh parsnips
3T mac nuts
3T pine nuts
1T olive oil
2t agave nectar
1t lemon juice
2 pinches salt
1T white miso

• Pulse in the food processor until rice-like. Set aside.

For the spiced mango chutney

1 medium mango
2 pinches salt
2t lemon Juice
1t apple cider vinegar
1t minced ginger
1/2t cumin

• Finely dice one mango and set aside.

• Blend all remaining ingredients in a high power blender.

• Combine the blended mixture with the diced mango.

[Res]

Kathy, did you hone a raw eggplant dish? I thought you were working on it at one point.

Also you said in your sushi rolls you use Jicama? Would you share? :D

[Boots]

OH RES !!! - Of all the fabulous looking and sounding recipes you have posted - the curry one may be the most exciting (of course, it also is the last one LOL) I LOVE curry, too. It's interesting that the eggplant is just diced and not salted ..... In one of Matthew Kenney's books he has a recipe for eggplant "bacon" !!! I am really looking forward to your reports on your creations :D

Natalia Rose makes "sushi rice" by just chopping parsnips in the processor until they look "rice-like" (shrug?)

You know ladies, it is really fun getting excited about cooking again :) I used to love to cook - years ago - but I lost touch with that pleasure. Thank you for all the inspiration !!

[mtmouse]

[SIZE=2]Kathy, did you hone a raw eggplant dish? I thought you were working on it at one point.

I never did it on my own, but Cohen's Crunchy Thai Salad uses julienned eggplant marinated in Bragg's, and it's now my favorite use of raw eggplant.

[mtmouse]

Also you said in your sushi rolls you use Jicama? Would you share? :D


Here's the sushi rice from Sarma, Raw Food Real World:

6 cups chopped jicama (roughly 1-inch cubes)
1/2 cup pine nuts
1 Tbsp plus 1 tsp sea salt
1/4 cup brown rice wine vinegar
3 Tbsp agave nectar

1. Place jicama and pine nuts in food processor and pulse to the size of rice grains. Press the mix between clean kitchen towels or paper towels to remove all excess moisture.

2. In a large bowl, combine rice with the salt, rice vinegar, and agave and mix well. Gently spread mixture onto dehydrator screens (no sheets necessary) and dehydrate at 115 (I do less) for about 2 hours to remove additional moisture. Check the rice occasionally to make sure it is not getting too dry, and toss it around a bit on the tray as the edges dry faster.

The rice will keep for 2 to 3 days in a covered container in the fridge. This will make about 4-1/2 cups.

Enjoy!

[Betty09]

This is Any Phyo's recipe from her website. I made it last night and these are awesome snacks full of energy. They're perfect for hikes, camping, late night snacking, etc.

Oat Chocolate Chip Cookies
makes 21 x 2 Tablespoon sized cookies

1 1/4 cup raisins
1/2 cup pitted Deglet Nour dates (drier dates than Medjool)
2 cups oats
4 teaspoons agave or honey
2 teaspoons cinnamon
pinch of salt, to taste
1/2 cup cacao nibs

Place raisins and dates in your food processorand process into small pieces. Add oats, agave or honey, cinnamon, and salt. Process to mix well. Empty into a mixing bowl and add chocolate chips. Mix well. Use a 2 Tablespoon scooper to portion cookies. Enjoy immediately, or chill before serving for firmer texture.

[Res]

Oooh keep it coming Ladies: :)

Thanks Kathy and Betty for the recipes!

Boots: I SAW that Eggplant bacon! It's so intriquing I absolutely have to make it to see if it tastes like bacon. haha

Soon, Soon, Soon!

[mtmouse]

Place raisins and dates in your food processorand process into small pieces. Add oats, agave or honey, cinnamon, and salt. Process to mix well. Empty into a mixing bowl and add chocolate chips. Mix well. Use a 2 Tablespoon scooper to portion cookies. Enjoy immediately, or chill before serving for firmer texture.

Hi Betty!

How'd you get these to stick together? I just made it and it's great, but it's definitely "crumble topping" fare.

Also, I presume these use rolled oats? If so, just know that those aren't actually raw either, like chocolate chips.

If this doesn't get any stickier in the fridge, I think I'll put it on frozen banana ice cream. :)

[pinklemonade]

hi everyone,

today is my first transitional day :)

woke up feeling good, and have been drinking a lot of water, grapefruit juice.
i was very very VERY scared to have a sip on GJ... and oh boy it was super sour!!:eek::eek:

went to tai chi practice in the AM, and came home got another GJ, and this time it was super yummy:D:D

a few hours later, i felt hungry and wanted to eat a grapefruit so i did.

my belly is doing fine!! however, i can't feel the energy recharge like after i had lemonade... so i am a bit tired.



those who are still going, good luck and i admire your adventure!!

best,

my 1 mc 14 days completed:D:D

[Boots]

Hey - CONGRATULATIONS PINK!!! - Come on over to the After The Cleanse thread and share your experiences. You're not getting the same "sugar hit" you got with the lemonade, so it makes sense you would feel tired - you are awakening your digestive system again! Just take it slow and ENJOY!! :D

[Res]

Interesting, while dinking around waiting for my friend to arrive I found another version of Raw MAC & Cheese:

Macaroni & Cheese

5 Servings

2 Large Peeled Yams

'Nacho Cheese' Pine Nut Sauce:

1 1/2 Cup Pine Nuts
2 Tablespoons Turmeric
1/4 Cup Olive Oil
1/3 Cup Water
1/2 Teaspoon Sea Salt
2 Tablespoons Hawaiian Mellow White Miso (for less salty flavor, 3 to 4 Tablespoons of Miso for stronger Flavor)

Using a Mandolin slicer carefully make many length wise thin slices of Yams after peeling them first. Then stack the slices of Yams on top of each other and make a sort of roll so you can carefully slice them into small thin macaroni shapes with a knife and make them curly.

Do this with both Yams then put into a bowl or Pyrex glass pan. Drizzle olive oil and squeeze some lemon juice on top. Sprinkle some sea salt on top of the yams then mix them and make sure all the pieces are covered in olive oil. Set aside to allow it to marinate.

Make the 'Nacho Cheese' Sauce in a blender then pour on top of the Yams and mix again until all the pieces are covered in the 'Nacho Cheese' Pine Nut Sauce. Let sit for 10 minutes so that it can absorb the sauce and soften, then enjoy! The longer you let it sit the softer it gets.

I am planning on packaging the 'Nacho Cheese' Pine Nut Sauce to sell in all the grocery and health food stores so more people can have access to RAW Organic goodness! There is a glowing yellow photograph of this innovative new recipe in glass Pyrex ware on the cover with a pineapple, apple and some melons in the background.

Raw Foods Evolution (http://therawdiet.blogspot.com/2005/01/raw-food-sweeteners-raw-mac-n-cheese.html)

[Res]

Does anyone know about "Raw in 10 minutes" by CHEF BRYAN AU?

[lovethebigdogs]

Does anyone know about "Raw in 10 minutes" by CHEF BRYAN AU?


Hey RES- I just seen it when I was Googling raw foods and I think I am going to have to get it. I am only on day 14 but I would like to have the book handy when am done with my cleanse.

If anyone already has it please give us a review>

And what is the best raw food "cookbook" out there??? RES? Anyone?

[lovethebigdogs]

I shouldn't have said "omly on day 14" I am feeling pretty good about getting this far on my 1st cleanse:D

[Res]

LTBD: You may want to check reviews on the "raw in 10" book before you buy it. You never know.

I can tell you that Matthew Kenney's "Everyday Raw" so far is fantastic! (I'm new to this one)
Alicia Cohens recipe book is HUGE and definitely worth it.
Cornbleet's is excellent too. I use a lot of her recipes daily and it's geared more for 1 or 2 people.

Congrats for making it to Day 14 so far. :D

[Sunnyshine]

I've been avoiding this page until finishing my MC because it's just too torturous while on it. I am so excited!!! Thank you everyone for all the delicious recipes and for sharing your knowledge. :D

[Sunnyshine]

6 cups chopped jicama (roughly 1-inch cubes)
1/2 cup pine nuts
1 Tbsp plus 1 tsp sea salt
1/4 cup brown rice wine vinegar
3 Tbsp agave nectar

MMMMMM! I'm planning on eating this with a spoon--forget the sushiness!

[Sunnyshine]

EGGPLANT BACON?!?! ARE YOU KIDDING ME???

Someone please share once you've tried this.

[Boots]

EGGPLANT BACON?!?! ARE YOU KIDDING ME???

Someone please share once you've tried this.

Promise I'll share, because it is definitely on my "To try" list LOL I'm still a dehydrator newbie though so it may be a while :D I can't imagine it!!

[Sunnyshine]

Promise I'll share, because it is definitely on my "To try" list LOL I'm still a dehydrator newbie though so it may be a while :D I can't imagine it!!

Boots, I'm new to all the fancy food in the dehydrator. I can make some mean banana chips without fail, but I have yet to master "pizza dough" and "pie crust." I can't wait to hear how the Eggplant bacon turns out. Truly it sounds like everything that is good and wholesome in this world. :D

[Kram]

I'm on Day 7 of my cleanse and have been having huge food cravings for the last two days, so clearly I'm trying to torture myself by being here.

SunnyShine: What's the secret on banana chips? I sliced some and dried them, and they just weren't that good. I haven't tried pizza dough or pie crust, so clearly I have some fun ahead of me!

Thx!

[Donny L]

hey RES,yourrecipes sound super!i have a passion for food and cooking:) when i get off the mc i look forward too adding some raw to my diet.

[Res]

Hey Donny Where did you go? Lets hear about whats on the Menu! :)

[jsd]

just wondering how this really works, the site and all, iam on day 3 of my first cleanse and iam wondering if anyone else mind seemed to be wondering at this point?

[Sunnyshine]

SunnyShine: What's the secret on banana chips? I sliced some and dried them, and they just weren't that good. I haven't tried pizza dough or pie crust, so clearly I have some fun ahead of me!

Thx!

I slice them kinda thick and you want the bananas nice and ripe so they're really sweet.

[Res]

Sunny: Mmm, do you dip in agave or honey? How long do you dehyrate?

I have the eggplant bacon on my list too. I hope it's not like the Mac & cheese! :o

Have have you Kenney fans looked on page 128 of Everyday Raw? Holy mother of pearl! :eek: That is so doable and easy looking. I hesistate though. What if it's as good as it looks? If so, guess what I'll be eating morning, noon and night! :rolleyes:

[Res]

From Peter's current Newsletter:

My favorite salad

Ingredients:

* spinach,
* kalamata olives,
* pepperoncini,
* sunflower seeds,
* raisins,
* crushed tomato (I like the flavor of a tomato crushed by hand better than one that is cut up.),
* olive oil,
* lemon juice,
* sea salt,
* cayenne pepper or a little diced, fresh jalapeno pepper,
* carrots,
* celery and
* optionally, whatever other vegetables or fruits you have and like, such as pineapple, broccoli, mushrooms, grapes, fennel, asparagus, etc.

It's important to alternate various kinds of greens because eating one kind exclusively, such as spinach or romaine, can create mineral imbalances or even kidney stones!
You need to know when you are preparing raw food, that although cooked food or prepared foods always taste the same, raw food varies in flavor. For example, pasta always tastes like pasta, but this is not true of fresh tomatoes or pepperoncini—sometimes more flavor, sometimes less. So measuring is out. Tasting is in.

Also, always try to ensure you have all five flavors in your dishes:

* sweet (This makes a big difference in taste—big!),
* sour,
* salty,
* spicy, and
* bitter (usually herbs)

They don't have to be intense, but just a little of each really enlivens the taste.

[R.B.]

I maybe outta line here (But hey, thats how i roll)
I got this thing I put together kinda often.
PIZZA !!!... yes Pizza, ya know, with that "BadThing called dough?)
BUT, dont blow a gasket just yet, you can add more 100% pure,
organic, Holier-Than-Thou VegtableStock and use it for a soup too
....thats what I love about this...

Blanch-n-peel 1/2 doz tomatoes
Crush 4~ Chop 2

Dice up 2-3 cloves-0-garlic / 1 med onion (I prefer RED)
Slice about 4-5 Shrooms (I like Shitake)


Get a bit of OliveOil nice-n-hot and toast the garlic, then add the onion & shrooms
All stirred up nicey nice, then add the tomatoes and lower the thing to a simmer.

All stirred up, add 1.5 or 2 bags of chopped Baby Spinach, Stir, cover-n-simmer for 15-20min.

You can spread the mixture on 6" round PitaBread, or FlatBread, top with Mozz
and place in 425deg oven til cheeze is the way ya want it
~OR~ add VeggieStock and have a soup that tastes good & good for ya.

PS... I usually add other spices while spinach is all wilted. ie; Six Blend Pepper,a nd our
ever popular Cayenne:D

Hope ya take the pizza thing with a grain of SeaSalt...enjoy
Oh yeah, by the way, that pizza goes GREAT with GUINNESS!!
...hey thats why I cleanse once/year!!!

[Res]

Hope ya take the pizza thing with a grain of SeaSalt...enjoy
Oh yeah, by the way, that pizza goes GREAT with GUINNESS!!
...hey thats why I cleanse once/year!!! HAHAHA, yeah well I do Lamb Stew (brunswick) with Guiness and Irish Soda bread. WINK WINK! ;) I've discovered that currently my favorite beer is the Red Chimay (made by monks and I'm not kidding). I had it once and fell in love. I'll be having it again when #3 son comes down in 2 weeks for a visit! Mmmm Pizza and beer. :D

[R.B.]

I'm happy to see another lover of good beer, I wish there was more than soup for recipes.
Since cleansing, I admit that less meat is consumed, but, by NO means eliminated.

I had made an EggPlant Chili that turned out pretty good, but I didnt go by a recipe. Just went with what I found in the fridge...I'll be sure to document the next attempt and post it here. I DO remember adding Guinness since I ran out of VeggieStock:p

[UTRAVELSTAT.COM]

You guys have great recipes. End of day 10 for me today, my very first cleanse. I'm getting ready to break the fast tomorrow, and go Raw.

I have a dehydrator but it's one of those round black called Ronco Food Dehydrator. I used to make a lot of beef jerky during the Holidays. I'm not sure if it's going to work as good as the Excalibur, since it doesn't have a temperature setting. Does anyone think that I can use the Ronco and get great recipe results too?

I've purchased a few Raw recipe book from Amazon. I will be coming back to read more posts recipes from everyone, it's been very helpful to me. Since I love to work in the kitchen, I will be creating Raw food recipes and will share them with everyone also.

Res: You have great recipes, thanks so much.

I'm looking for a raw bread recipe using rolled oats. I remember my grandmother used to make thin bread using rolled oats but my mom cannot remember the recipe. Does anyone have any suggestions?

Thanks again, and God Bless.

[UTRAVELSTAT.COM]

Hello everyone, I am so happy after working all day in the kitchen and created something so yummylicious :D. I tried to be creative with the recipe for Sundried Tomato Bread, since I didn't have time to make sprouted buckwheat, I made some substitution and was very successful with it. I made Sundried Tomato Bread with Avocado Spread, oh it's to die for. Here's the recipe:

Sundried Tomato Bread

1 cup raw wheat germ
1 cup raw sunflower seeds
1 cup sundried tomatoes, soaked (save the water)
2 garlic cloves
2 tbsp olive oil
1 tsp sea salt
Handful of fresh herbs, or pinch of dry herbs
1 large tomato
3 tbsp flax seeds

Blend all ingredients in food processor. Spread on teflex-lined dehydrator 1/4-1/2" thick, dehydrate for 3 hours at 110 degrees, flip over and dehydrate for another 8 hours, or longer depending on the texture you prefer. You can use some of the water used to soak the sundried tomatoes if the mixture is a little dry. It has to be spreadable. You can use dry herbs but I prefer using fresh rosemary. 8-12 servings.

Avocado Spread

1 ripe avocado
juice of 1 small lemon (oh my!!, I am a lemonhead:D )
dash of sea salt (optional)
dash of Bragg liquid aminos
1-2 tbsp olive oil

Mix all ingredients on a blender until smooth. Refrigerate in a tight sealed jar. Spread thin layer over Sundried Tomato Bread and enjoy.

This is so yummy. I made my bread really thin and cut them into 4X4 pieces. I plan to eat one slice a day with my plate of salad or lettuce wrap for dinner. If you guys try this let me know what you think. I had everybody at home loving it, even though I am the only person that eats RAW in my house of 6 people.

[anniez]

I am working my way through this thread and am on page 50. I keep reading about the Red Dragon Chips and have done a search but I can't find the recipe anywhere. There are several glowing reviews about these and I would like to try them. Would someone please post the recipe. Thanks!

Annie

[mtmouse]

Hi Annie,

That's my recipe (or at least I have posted a version, including the original). However, I think it's in the After the Cleanse thread. Do an Advanced search there for mtmouse and dragon and you should find them.

I think my version there has buckwheat, but just FYI I no longer put it in there. I just dry them plenty crispy.

Enjoy!

[anniez]

Thanks mtmouse. I did exactly what you said and still couldn't find them. Could you post the recipe? Thanks,
Annie

[mtmouse]

Oops. It was in the 30-day challenge thread. :)

http://therawfoodsite.com/forum/showthread.php?p=47175&highlight=dragon#post47175

Enjoy!

[anniez]

Many, many thanks, mtmouse. Looks yummy!


Annie

[anniez]

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.


Working my way through this thread! I have made this as corn chowder using fresh corn and I LOVE it! It is rich and filling and yummy!

Annie

[sadsak39]

OMG, I have to get off this thread! Everything sounds sooo good! I'll come back when I finish my cleanse!:eek::eek::eek:

[Res]

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


10-Minute Peanut Bars

Try this great energy boosting snack any time of day. And it only takes 10 minutes to prepare. Enjoy!


Prep and Cook Time: 10 minutes Ingredients:
1 cup raw or roasted peanuts
1 TBS minced fresh ginger
2 TBS sesame seeds
1 cup raisins
2 TBS honeyDirections:
Grind all ingredients, except for the honey, in a food processor until fairly fine but still having some texture (you don't want it to have the consistency of peanut butter).
Add honey and process just long enough for it to blend in.
Press into a square about 3/4-inch thick on a plate or square pan and refrigerate for about an hour or more.
Cut into 2-inch squares.Makes 8-12 bars

Source (http://www.whfoods.org)

*since I can't stand raw peanuts, I'd probably use raw soaked almonds or cashews. Yum!

[sadsak39]

These recipes sound YUMMY, but does anyone know the calorie counts? Do any of the raw food sites list them? I don't want all my had work to go down the drain. :eek::eek::eek:

[Res]

From Peter's current 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.

[marsh]

sadsak-
i don't know the calorie counts of any or the raw food i'm eating, which is about 95% or more of my total diet since coming off the cleanse a couple of weeks ago. not only have i not gained any of the 10lbs back, but i've lost 2 more. i can't imagine eating the way i used to right now. i feel great! i'm eating nuts and avocados and all sorts of stuff that one would deem high in calories, but mixed in with all of the other fresh fruits and vegetables, it's not fattening at all. so, i say, who cares what the calorie count is! :)

[rawchocmuncher]

Oh that's great news - I'm delighted to hear you're discovering the untold benefits of being raw.

The other 5% will be bundled out of your system in no time with the huge majority of 95% :)

Discovering GOURMET RAW will probably tip you over the edge of happiness into delerium!

I've just had a day with Russell James the rawfoodchef and I'm 'craving' (not a detox craving - more a lusting hahahah!) for everything I saw being made on the day. Not that i could indulge in the slightest as I was on day 21 at that time and now I'm on day 23!

And guess what? I eliminated SOLIDS which took down half of the pooch in my otherwise flat tummy - CRAZY,NO?!

[marsh]

rawchocmuncher- don't you love it when you poop solids during the cleanse?? i get great satisfaction in knowing that it's really working!

ohhhh...and i am discovering a little raw gourmet....last night i had the most delicious raw tacos. better than any cooked version i can remember. i feel so great! the only thing is that i have this nagging thought in the back of my mind telling me that this won't last. telling me that i'll be lured back to that other way of eating that made me feel so awful.... :eek: but then another day passes and all i want is raw...

so, i'll just ride this good feeling wave......

[WineLess]

Can you eat the peels of mangos? Going to make my first ever green smoothie and have mangos and strawberries and romaine and brocolli and almond milk. Sound okay?

Also, I only have a common blender, will that do the trick? I have a vita mix but it's not with me at the moment. I'm not opposed to buying another for the motorhome but yikes! Anyone know where you can buy a used vita mix?

[WineLess]

I've never gone raw and I feel good just doing fruits, veges, soup. I want to incorporate raw into my diet, which will be mainly meditterarean, but these complicated recipes are overwhelming. Please suggest a simple, easy raw cookbook to help ease me into this.
Thanks!

[juicerkatz]

Can you eat the peels of mangos? Going to make my first ever green smoothie and have mangos and strawberries and romaine and brocolli and almond milk. Sound okay?

Also, I only have a common blender, will that do the trick? I have a vita mix but it's not with me at the moment. I'm not opposed to buying another for the motorhome but yikes! Anyone know where you can buy a used vita mix?
Reply With Quote

I've been a raw foodist/vegan/juicer for over 10 years. The only peels that cannot be consumed are;

*Tangerine
*Orange
*Grapefruit

They have a certain oil in the peel that humans cannot digest properly. I use a common blender for my smoothies. Under heavy use, it will wear out prematurely. I never purchased a Vitamix, but that is on my list.

Since I "live" by the juicer, that is where I have put my investment, with a Norwalk and a Samson 6 in 1. Your smoothie sounds yummy, although the blender will most likely not churn the Romaine & Broccoli up very well.

Here (http://www.thebestofrawfood.com/) is a cool Raw Food website you might want to check out, for info & also good recipes.


Cheers,
juicerkatz :)

[WineLess]

I've been a raw foodist/vegan/juicer for over 10 years. The only peels that cannot be consumed are;

*Tangerine
*Orange
*Grapefruit

They have a certain oil in the peel that humans cannot digest properly. I use a common blender for my smoothies. Under heavy use, it will wear out prematurely. I never purchased a Vitamix, but that is on my list.

Since I "live" by the juicer, that is where I have put my investment, with a Norwalk and a Samson 6 in 1. Your smoothie sounds yummy, although the blender will most likely not churn the Romaine & Broccoli up very well.

Here (http://www.thebestofrawfood.com/) is a cool Raw Food website you might want to check out, for info & also good recipes.


Cheers,
juicerkatz :)

Thanks so much!
:)

[Heidi000]

Hi, I am going to buy a Blend tec-I tried the Vitamix from Costco, took it back-ANYWAY, I would like to get a good blending book for daily use with mostly veggie recipies. I am not impressed with the books that come with these machines. I have Combleets and Amsden's and a few other raw books though open to some blender "cooked" soups as well. Thanks for your suggestions, I like pictures of the foods as well, more fun to make the recipes.

[MagicOPromotion]

Just thought Id share a recipe I created using Tofutti plain cream cheese. I use the new non-hydrogenated kind, which Im so psyched that they have now , and I think it tastes better, too.

Veggie Chicken Alfredo

1/2 package pasta noodles, cooked
2 Gardenburger Chikn Grills
1/3 cup fresh broccoli, chopped
2 small carrots, chopped into matchsticks
1 tsp soy sauce
4 Tbsp olive oil
1 container Tofutti plain cream cheese
3 slices Tofutti mozarella, ripped into pieces
3/4 cup Silk soy creamer
2 Tbsp nutritional yeast
3 cloves garlic, minced
1/3 cup fresh parsley, chopped
salt and pepper to taste

Place cooked noodles in large pot. Heat chik grills as indicated on box and cut into pieces. Set aside. Over medium heat, sautee broccoli and carrot in 1 tablespoon of the olive oil and soy sauce for five minutes or until carrots are tender. Set aside. In small saucepan, combine remaining ingredients dont forget the other 3 tablespoons of olive oil. Cook over medium-low heat, stirring constantly, until smooth. Dump sauce, chik grills, broccoli and carrot onto cooked noodles and stir well to combine. Heat on low until warm throughout.

Serves 3

Its pretty easy to prepare and quite tasty and convincing
_______
=== XRumer 5.0 Palladium (http://www.botmasternet.com) RULEZ! ===

[ninab64]

Cauliflower "Tabouli" Salad

1 head cauliflower, cut into small florets
1/2-1 bunch parsley or cilantro (or both)
1-3 green onions
1 clove garlic
lemon juice (1 or more lemons)
olive oil
salt, pepper
optional - lemon or other citrus zest, chopped fine

In a food processor fitted with a cutting blade, pulse chop batches of cauliflower, herbs, onion and garlic. I have found that if I don't cut the cauliflower into small enough pieces, and if the bowl is too full, it won't chop it evenly and you will have small grains down by the blade and large chunks up top. Also, pulsing will let you make it just the size you like. Chopping all the produce together helps blend the flavors together.

Add lemon juice and olive oil to taste. You can also change up the seasonings, like using mint instead of cilantro or parsley, adding grape tomatoes, using lime juice, just use your imagination. I really like adding lemon zest. Adding lemon, lime and orange zest makes it taste like fruit stripe gum... :eek:



Another recipe I really like that I made the other day is one for a kale salad:

Kale Salad

1/2-1 bunch young tender kale
1/4-1/2 red pepper, julienned
2-3 T raw pine nuts
lemon juice and lemon zest, chopped fine
olive oil
salt, pepper, spices

Wash and trim kale; tear or chop into bite-sized pieces. If you found a bunch with tender young kale leaves, chop the stems up too. Add enough lemon juice and olive oil to dress the greens, and massage it in with your hands (this will help tenderize the kale a bit). The longer it can sit in the dressing, the more tender the greens will get.

Add the other ingredients, mix, and serve. When I first tasted this salad, it seemed to have a cumin-like flavor, so I added ground cumin and ground coriander spices to this salad; it tasted great! I also added 1/2 can of garbanzo beans (if you are aiming for 100% raw, omit this). You might also add black olives -- just use your imagination.

[mtmouse]

That's so funny! I just made both of those salads yesterday! :D

Yum!

[ninab64]

Hi again Kathy!

How do you make these recipes yours? Do you like to add certain veggies, or spices or herbs?

[mtmouse]

Oh, I always kind of just use whatever I have in the house! :) But in my cauliflower tabouli I always put mint and parsley (I don't like cilantro) and turmeric (because I think a yellow color is more appetizing).

I've been known to throw in some raisins, too. :)

My kale salad is pretty much like yours. I start with Cornbleet's recipe and omit the olives she calls for. I usually use walnuts instead of pine nuts just for cost.

They sure are good!

Another salad I love is fennel salad from Cohen. That's a staple around here!

Happy eating!

[mtmouse]

OMG, I just got hold of the best recipe since my dragon crackers! And it's the most wonderful way to eat raw kale I've ever come across. These are too fabulous for words!

You definitely need a dehydrator, and probably need a Vita-Mix for this recipe. If you don't have the VM, you'll probably have to start with cashew or mac nut butter rather than nuts. You can also make it with flat kale like lacinato or dragon kale, or maybe even spinach, but the result is best with curly kale.

Cheesy Kale Crackers

2 large bunches curly kale, red or green
2-3 red bell peppers, cored and cut into pieces
Juice of 1-1/2 lemons
2 tsp salt
2-1/2 cups cashews or mac nuts or mix of both
1-1/4 to 1-1/2 cups nutritional yeast

Blend all ingredients a long time, until really, really creamy.

Rinse and dry kale, then strip leaves and discard stems. Tear kale into small pieces, maybe 1x1" or 2x2" at most. Try to have some curly part on each piece. Use all the little pieces of the kale that are at the bottom of the stem too. Small is good, so be sure to use all the little bits that fall off. If you make a whole recipe, you will need a huge bowl.

Put kale pieces into the bowl, then pour the batter over them and massage the mix by hand until every piece of kale is coated with the batter.

Then spread big handfuls at a time onto a dryer sheet. You can kind of spread them out, but it's okay if they overlap or clump together.

Dry until really, really crisp (probably 24-36 hours).

Enjoy!

[Res]

Where's the food? ;)

[GuitarCrazyo]

Smoked Salmon Dip
...just because thats what im whipping up for tomorrow..

12-14oz smoked salmon
2-3 bricks of phillys cream cheesesoftened
1/3cup finely chopped onion
bit of sea salt
bit of pepper
2-3 splashes of Guinness
1-2 day old baguettes


chop salmon in food processor...set aside
put 1/2 softened cream cheese in processor with 1/2 salmon.. mix
then add rest of cream cheese, seasonings, and Guinness, and rest of salmon.. mix

cut up baguettes and serve....


Just moved into a new place with a brand new gas range...finally some flame... havent been cooking much due to only having a POS old lectric stove. terrible to cook on...
i really want to try the catfish/bok choy recipe in the post above....

[Res]

Smoked Salmon Dip
...just because thats what im whipping up for tomorrow..

12-14oz smoked salmon
2-3 bricks of phillys cream cheesesoftened
1/3cup finely chopped onion
bit of sea salt
bit of pepper
2-3 splashes of Guinness
1-2 day old baguettes


chop salmon in food processor...set aside
put 1/2 softened cream cheese in processor with 1/2 salmon.. mix
then add rest of cream cheese, seasonings, and Guinness, and rest of salmon.. mix

cut up baguettes and serve....


Just moved into a new place with a brand new gas range...finally some flame... havent been cooking much due to only having a POS old lectric stove. terrible to cook on...
i really want to try the catfish/bok choy recipe in the post above....

Holy Yum!

And whatcha doing with the rest of that Guinness? ;)

[Res]

Today's Recipe If you don't know what to have for dinner tonight ...

This is a great Healthiest Way of Eating recipe that you can enjoy for lunch, dinner, or snack. And it's loaded with health-promoting vitamin A— in fact one serving provides 133% of your Daily Value for this important nutrient!
Super Carrot Raisin Salad
http://whfoods.org/recipeimages/supercarrotraisinsalad.jpg (http://whfoods.org/genpage.php?tname=recipe&dbid=164&utm_source=daily_click&utm_medium=email&utm_campaign=daily_email)
Prep and Cook Time: 15 minutes
Ingredients:

2-3 medium carrots (2 cups peeled and shredded)
1/2 cup raisins
1/2 cup chopped fresh or canned pineapple
1 TBS chopped cilantro
Dressing
2 TBS canned coconut milk
1/4 tsp turmeric
1/2 TBS honey
1 tsp orange zest
1 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and white pepper to taste Directions:

Blend all dressing ingredients together in blender adding olive oil a little at a time at end.
Shred carrots in food processor or use a hand grater, which will take a little more time. Depending on how big they are, it will take about 2 or 3 carrots.
Mix carrots with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped cilantro.

[christ11]

recipies are really very good and delicious on this site...thank you so much to share them with us.

[Corwin]

This isn't vegetable soup but you said any recipes with peas.

Pea Salad

16 oz. fresh peas, cooked and drained
8 - 12 oz. sour cream or plain yogurt
6 - 8 crisp slices of bacon
salt and pepper

Crumble bacon and combine with peas and sour cream. Add salt and pepper to taste

[wattson]

I have recently join this site and all recipies are really nice.
Thanks for sharing with us.

[sunset1711]

I can't wait to eat some of these recipies! What a great site, thank you!!!!

[Res]

I can't wait to eat some of these recipies! What a great site, thank you!!!!
:D

I'm looking forward to getting back in here. :)

[SusieDetox]

Anybody have good recipe for Shepherd's Pie without meat? I made one years ago from the Moosewood Cookbook (tofu, walnuts and brussels sprouts were key ingredients. I served it and noone believed me that it was tofu) and I know someone at one time referred to a good meatless recipe as well. I am going skiing with the family this weekend and thought it would be a good and hearty meal to prepare and bring along. Anyone? Any other ideas? (FYI I will be on day 3 post cleanse so am trying to be a bit careful about too many introductions of foods but that may be ok....). Thanks and Cheers!

[Res]

I have no business in here yet and that's precisely why I'm here. ;)

Ani Phyo...where oh where is her almost nori roll??? I can't remember what it's called, that's why I can find it! :)

[mtmouse]

Here you are, my dear. :)

Ginger Almond Nori rolls:

http://www.aniphyo.com/recipes/anis-raw-food-kitchen-show-episode-7-ginger-almond-nori-rolls-3/

Enjoy!

[Res]

Here you are, my dear. :)

Ginger Almond Nori rolls:

http://www.aniphyo.com/recipes/anis-raw-food-kitchen-show-episode-7-ginger-almond-nori-rolls-3/

Enjoy!

And this is partly why I love you. ;)

Thanks!

[Res]

Raw Spaghetti
Compliments of Rick Dina, D.C.
2 medium green zuccini, as thick (fat) and straight as possible.
“Spiralize” in “Saladacco (Spiral Slicer) (http://www.discountjuicers.com/spiralslicer.html)”, or similar machine. Shredded zuccini can work also, but the authentic “pasta effect” is not as notable.
Arrange on plate similar to pasta.
Pasta Sauce

10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.
Pour nicely over the zucchini “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!
Other Options

Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.
Add pieces of sprouted sunflower patties on top of the dish as “meatballs”.

[Res]

Raw Oatmeal
by Nomi Shannon
© 1998 Nomi Shannon. Please copyright notice below. (http://www.living-foods.com/recipes/rawoatmeal..html#copy)

1/2 Cup raw whole oats *, soaked overnight in pure water to cover.
1/4 Cup almonds, soaked overnight in pure water to cover.
2 figs or 2 pitted dates, soaked in 1/2 cup pure water overnight.
1/2 banana dash of cinnamon

In the morning, drain and discard water from oats and almonds. Rinse almonds. Put oats, almonds, fruit and fruit soak water in blender and blend until fairly smooth. Add banana and cinnamon and blend quickly.

Serves 1. Eat immediately.

note: Finding raw oats is difficult. My favorite source tells me that because whole raw oats turn rancid quite quickly, the companies that supply it are "lightly steaming" the oats after harvest. This is not a good thing - as steam reaches 212 degrees and will destroy all the enzymes. Ask your source, but don’t be surprised if they don’t really know that this is what is happening to the oats. If you find a truly raw source - or are a truly raw source of Organic whole oats-please contact this author. This is a delicious and hearty recipe, but unless you are sure the oats are truly raw - don’t indulge in it too often. Try this same recipe with other whole raw grains such as Barley, Kamut or Spelt.

[Res]

Lettuce Wraps INGREDIENTS:


2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
kernels from one ear raw organic corn
2 tsp fresh lime juice
6-8 large romaine lettuce leaves PREPARATION:
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!

As you can see these are simple and great for children to experiment with. We have these quite often and never quite the same way. Have fun!! Try new things!! You'll be amazed at just how talented you can be when you learn to PLAY in the kitchen.

[Res]

Healing Smoothie
by Cherie Calbom
This is a great drink for anyone, especially those with ulcers. This drink has soothing qualities which protect and heal the stomach lining.
1 firm kiwi fruit, peeled
1/4 cantaloupe, with skin
1 ripe banana

1. Push kiwi fruit and cantaloupe through the hopper.
2. Place juice and banana in a blender or food processor and blend until smooth.
3. Pour into a tall glass, drink immediately and enjoy!!

[Res]

Stuffed Mushrooms

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

[Res]

Cinnamon Date Bread

3 C soft wheat, sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins

Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.

(YUM!)

[Res]

Italian Bread

4 cups of 2-days sprouted wheat or rye
1/2 tomato, chopped
1/4 cup pitted black olives
3/4 cup chopped red pepper or green pepper
1 garlic clove, pressed
1 tsp. basil, oregano or thyme
Rejuvelac for consistency

Grind, blend, or homogenize the grain. Add spice by hand and spread batter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on number of trays drying and humidity of the room. Store in a tight, closed container.

[Res]

Carrocado Mash
by David Klein
Ingredients (2 servings)
6 to 8 large fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf

Instructions

Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand
Slice up the bell pepper into strips.
With the blank plate installed, run the carrots through a Champion juice, collecting the juicy pulp in a bowl
Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp.
Add the dulse and bell pepper to the carrot-avocado mixture, and serve.
Optional: scoop out bell pepper and stuff with the carrot-avocado mixture.

[Res]

Zucchini Surprise

3 shredded zucchini
2 red apples cut in small pieces
1 avocado cut in small slices
cumin to taste
Braggs to taste

1. Mix all ingredients together and serve

[Res]

Peanut gulash Elvin's Puddle of Psychedelic Drool
by Edubalicious Calzonicus Deceptively simple, but very good nonetheless:

1. Soak RAW peanuts overnight (or until they are the size of border collie testicles)
2. Buy or make good raw salsa (jalepenos, tomatoes, garlic, onions, lime juice, etc.), as hot as you like.
3. Crumble raw, organic oyster mushrooms (they are nicely crumbly between the fingers)
4. Mix all ingredients in whatever portion you feel is appropriate--make sure to get in plenty of the oyster mushrooms!

(LOL #1. I'm not real big on raw peanuts so if you're eating please try this and let me know if I should bother)

[Res]

Stone Sushi Alpha-Quadrant Empire of Universal Signals
by Rev. Benjamin S. Blankenship

This is an easy recipe that I accidentally I invented because I was really hungry and had no food (or so I thought). I dug through my refrigerator and cupboards and started cutting stuff up and this is what I got. Most of these ingredients can be substituted with whatever you have left in your fridge/pantry as long as you maintain some sort of balance between hard and soft, sweet and bitter, etc. It looks weird on paper, but this is one of the finest meals I've ever had...

1/4 bell pepper (not green), julienned
1/2 teaspoon fresh jalepeno, julienned
1/2 avocado cut into thin strips/wedges
a few sprigs cilantro
3 marinated sun-dried tomatoes cut into strips
1 sheet nori (dried seaweed)
a bit of pickled ginger cut into small strips
2 tablespoons nama shoyu (cold processed organic soy sauce)
rice vinegar (optional)

CUT the nori with scissors into 1" wide strips and then cut them in half so you have a bunch of 1"x4" strips. Keep them dry until you're ready to use them.
Place one (shiny side down) on a dry surface and place
a piece of bell pepper across it near the bottom so it forms an upside-down crucifix (this is not an antichrist meal, it just works best like this)then pile on the avocado, sun-dried tomato, pickled ginger, or what-have-you in the same fashion. Stick a SMALL chunk of jalepeno in there somewhere. Place a small sprig of cilantro (this is VERY important) so that it may stick out once it's rolled up. Now just tightly roll it up away from you and seal it with a nama shoyu moistened finger and place on a platter seam down. After you use up all the nori, you might have some scraps left over which you can make into a good little side salad sprinkled with rice vinegar. Pour the nama shoyu into a small, shallow cup or bowl and you're all set.

Substitute slices of plum, apple, dill, or bear as you see fit.

[Res]

Almond Wafers
by Starlight

Soak 4-5 cups of almonds. Sprout for 2 days.
Grind (in little coffee type grinder) 4-6 Tblsp. Flaxseeds, and soak in 2 c of water.
Blanch almond skins (30 seconds in hot water, then to cold, easily slip skins off). In Vita Mix - (in 2-4 batches so to not bog down):
Fresh juice of 4 lemons, 4 limes, a touch of maple syrup (optional), and 20 drops of the essential oils of lemon, and tangerine, and Thieves blend, (I use Young Living Oils- YUM!).
You will have to add some water while blending, but keep fairly thick. Spoon onto the teflex sheets.
Dehydrate at 95* for several hours. When dry to the touch, flip over with a spatula, and continue to dry until rather crisp, (usually a total of 1-1.5 days). I play with the thickness of batter; you just get a feel for it. These rival ANY cookie out of you past!

[Res]

Taso's Manhattan Special (juice recipe)
by steven dimitriyadi
4 stalks of celery
1 beet medium size
1 ginger 2 inches long
1 apple red
6 carrots cello type

will produce 12-16 oz of a great tasting drink
i designed it for energy and immediate 90% vitamin intake
i create and sell juices at my health bar this is by far
the seller of the year , i hope i can contribute to the
veggie revolution .........

[Res]

Keffi's Pate'
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1/2 medium red onion
2 tablespoons tamari
1/2 cup coarsely chopped fresh basil
1/4 teaspoon freshly ground black pepper
This delectable pate' comes from restaurant keffi in santa cruz. it is uncooked and is made from pumpkin and sunflower seeds
that are soaked for six to twelve hours to achieve the desired taste and texture. more important, soaking starts the sprouting
process, which improves the nutritional value of the seeds. spread a tortilla with the pate', top with lettuce and tomato, and roll up.

Put the pumpkin and sunflower seeds in a medium bowl and cover with water. allow to soak for 6 to 12 hours. drain, rinse thoroughly, and drain again. put the soaked seeds and all the remaining ingredients in a food processor fitted with the metal blade. process until smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at least 1 hour before serving.

The pate' keeps up to 3 days in the refrigerator.

[Res]

Walnut Coconut Pate:
Ingredients:
1 1/2 cup raw walnuts
1 1/2 cup raw pine nuts
2 bunch fresh parsley
1/4 fresh coconut
1/2 jicama
1-2 red bell peppers
Spices:
1/2 tsp. dill
1/8 tsp. liquid smoke
1 tsp. garlic pickle
1 tsp. tomato powder

Instructions:
1) In food processor: grind each nut and parsley separately: walnuts, pine nuts, coconut until smooth.
2) In a food processor: mix nuts and spices (except jicama and bell pepper) blending until smooth. Spice to taste.
3) Serve with jicama and red bell pepper 'chips.'
25 minutes to prepare. 4-6 servings.

[Res]

Tastes Like Hostess Crumb Donuts
by Lucy Yeh
1 cup raw almonds
1 cup very soft, pitted dates
1/2 cup finely shredded banana squash
1/2 cup shredded coconut
more shredded coconut for rolling
splash olive oil
vanilla
1-2 tablespoons nutmeg
sea salt

Put almonds in food processor and process to very fine pieces. Add dates, a little at a time. Add splash of olive oil, a little salt and a little vanilla. The mixture will look like very coarse meal at first, and then all of a sudden it will come together in one big ball.

Take the big ball out of the food processor and, using your hands, mix in the shredded squash, the nutmeg and the shredded coconut until it is all mixed in. Taste and add more coconut or nutmeg if desired.

Roll the mixture into small balls, and roll in shredded coconut to cover. Place on a plate in a single layer and chill in the freezer until firm. After they are firm, you can put them in a container; they will keep for a very long time in the freezer.

[Res]

Cinnamon Walnut Caramels or Cinnamon Walnut Turtles
by Colleen Holland

2 cup walnut
1 cup honey
1/2 cup cinnamon
1 tsp vanilla

Various spices and nuts can be substituted. Can add coconut and dried fruits.
In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoughly coated. Form into small clusters and dehydrate at least 24 hours

[Res]

DRIED FIG BARS
Here's my favorite bone-builder recipe. This one gives you calcium with magnesium in the sprouted grain, calcium with phosphorus in the nuts and sunflower, and calcium with boron in the dried figs. An unbeatable balance of living minerals for living bones!
(adapted from the recipe Almond Macadamia Fig Squares in "Vibrant Living" by James Levin and Natalie Cederquist)

Crust: 1 cup almonds
1/2 cup macadamia nuts or cashews
1/3 cup sunflower seeds (or a cup if you leave out macadamia)
1/2 cup oat flour (grind whole oat groats in a coffee grinder)
2 cups wheat sprouts (sprouted for 2 days)
1 cup pitted dates
1/2 vanilla bean, chopped
Filling: 15-30 small whole dried figs

Soak the nuts and seeds 3 hours, and dates 1/2 hour. Grind wheat sprouts first in food processor then everything else except figs (add little date soak water if needed). Press half this crust mixture into Teflex sheet of Excalibur Dehydrator. Puree figs in food processor and spread over crust. Top with the remaining crust. Cut into squares. Dehydrate for ten hours, or longer if you want crunchier.
Excalibur is the ONLY dehydrator with NON-STICK solid Teflex sheets -- so fruit leathers and crunchies like fig bars easily peel off. No need to oil the sheet.

[Res]

This sounds so good. And Technically Wild Rice isn't rice at all. It's grass seed.

Avocado Salad

1 cup wild rice, soaked 3 days (change water daily)
Hass avocados, organic, mashed
Add to avo:
1 small red onion, minced
1 small red bell pepper, minced
1/4 lime: the juice
1/2 tsp. cilantro, dried
3/4 tsp. kelp (sea seasoning)
sprigs of oregano
cayenne to taste

Mix all ingredients together.

[Res]

Oh my lord...help me.

Blueberry Dream Bars
2 cups ground walnuts, pecans, or brazil nuts or combination
1 cup shredded coconut
2 cups pitted honey dates, soaked 2 hours in 1 1/2 cups water

Filling:
4 cups blueberry puree
1 cup soaked dates or agave syrup to sweeten
3 tbs. psyllium to thicken

Topping:
1 recipe pecan crumble.


In a food processor, grind the nuts until mealy, slowly adding in the coconut and dates. This mixture should start to form a dough like consistency; if not, add a tablespoon or so of water. Press into a spring form pan to make a crust about 1/2 inch thick.
Blend blueberries to make 4 cups puree and add in agave syrup or dates to sweeten. Add psyllium to thicken. Spread this layer about 1/2 inch thick over the top of the crust layer.
Make Pecan Crumble and sprinkle on top of blueberry layer. Chill for 2 hours, remove sides of spring form pan, and cut into triangles. Serve with "Basic Ice Cream or a nut cream.
Pecan Crumble:
2 cups pecans
1/4-1/3 cup agave syrup or honey.

In a food processor, process the pecans until crumbly. Slowly add in the agave syrup to slightly moisten. If it clumps together then dehydrate for a couple of hours until it can crumble between your fingers.

[Res]

No really - - help! ;)


Mock Tuna Salad
Serves four
* I found that 1/2 of a recipe even made a lot...
from Rawvolution by Matt Amsden
For the salad:
3 cups soaked raw sunflower seeds
3 to 4 stalks celery, diced
1/2 bunch scallions, diced
2 Tbs. dulse flakes* (I didn’t add these)
1/4 dill * (I used parsley)
For the dressing:
1 1/2 cups thai coconut water* (Use the coconut solids from the co-op, add a teaspoon of that to water to make coconut water, no need to stir it in since it all gets blended)
6 cloves garlic, peeled
1 cup fresh lemon juice
1 Tbs sea salt
2 1/2 cups raw macadamia nuts, cashews, pine nuts
1/2 cut stone ground mustard
Combine all of the salad ingredients and toss to mix thoroughly.
In a high speed blender, combine all of the dressing ingredients and blend thoroughly. Pour the dressing over the salad, toss to mix well, and serve.
Soak the sunflower seeds in pure water for 2-4 hours, drain and dry. Mock Chicken Salad
Replace the dulse flakes and dried dill with 2 tbs. each of dried thyme, oregano, and sage.

Raw Food Gourmet - Tuna Phish Rolls
4 cups Raw walnuts, soaked several hours to overnight, drained and re-dried in refrigerator or dehydrator for a few hours
1/2 cup Apple Cider vinegar
1/2 cup Extra virgin olive oil
2 cups carrots, chopped
one small onion
one clove garlic
1/2 cup parsley
unrefined salt and fresh ground black pepper to taste
2 cups celery, chopped
1 package raw (untoasted) nori sheets Place walnuts in dry food processor fitted with a S blade and pulse to small chunks. Pour into a large mixing bowl. Puree carrots, onion, and garlic with liquids. Pulse in celery, parsley, and seasonings. Thoroughly mix in bowl with the nuts. On a dry surface with dry hands, spread out a sheet of nori. Place a thick line of filling mix across the width of the nori and roll up snugly. Seal by dipping a finger in water, running it along the edge and then pressing together. Cut into rolls with a sharp knife and place on a nice plate. Refrigerate until served. Note: nori wrappers will quickly soften, so don't make these too far ahead unless you want to eat them with a fork instead of as a finger food.

Raw Food Gourmet - Swedish Neatball Dinner
Finger food for a potluck or buffer, or to make a meal accompanied by a green salad and fresh sauerkraut.
2 cups Raw walnuts, almonds, or hazelnuts, soaked a few hours to overnight and drained
1 cup Raw hulled sunflower seeds, soaked a few hours to overnight and drained
2 cups Carrots, chopped
1 leek or onion
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 cup Fresh ground flax seed meal
Poultry seasoning or fresh herbs such as sage, rosemary, thyme, parsley, oregano, or marjoram to taste
unrefined salt and fresh ground black pepper to taste.
Sweet and sour Sauce:
1/2 cup Raw apple cider vinegar
1/2 cup Nama Shoyu or other unpasteurized soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon raw honey or agave nectar or to taste
2 cloves garlic
2 cups dried tomatoes
1 apple or pear, chopped.
Place nuts and sunflower seeds in food processor fitted with an S blade and process to a coarse meal. Pour into large mixing bowl. Add carrots, onion, garlic, oil, herbs, and salt and process until well grated and mixed. Grind 1/2 cup whole flax seeds in a spice grinder or dry blender. It will expand to cup. Process into carrot mix. Combine everything with nutmeal and thoroughly mix with clean hands.
Roll mix into small balls and place on mesh dehydrator sheets for several hours. Dry until firm on the outside. For the sauce, place liquids in a blender with the apple and garlic and puree. Add tomatoes and immerse in liquid. Let sit at least an hour to soften. Puree when soft. Dip warm neatballs in sauce and return to dehydrator for an hour to firm up coating if using as a finger food. Serve with remaining sauce.

I Am Grateful - I Am Giving
Marinated Kale Salad - serves 4
1 cup marinated shiitake mushrooms (See page 155)
4 cups shredded kale
1 cup hijiki seaweed ( presoak for 2 hours, drain)
1 cup shredded carrots
1 cup julienne-cut cucumbers
1/2 cup sesame seeds to garnish
For the Marinade
1/2 cup olive oil
1/3 cup fresh orange juice
2 1/2 tablespoons Nama Shoyu
2 1/2 tablespoons rice vinegar
1/2 tablespoon sesame oil
1/2 jalapeno pepper
1/4 teaspoon salt
To make the marinade, blend all ingredients until well combined.
For the salad, slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu. Set aside. In large bowl place kale, drained hijiki, carrots, and cucumbers. Drizzle with marinade and toss until well coated. Remove shiitake mushrooms from liquid and add them to salad mixture. Toss lightly. Divide salad onto four plates and garnish with sesame seeds.

I am Grateful - I am Focused
Brazil Nut Parmesan cheese - makes 1 1/2 cups
1 cup Brazil nuts
1 teaspoon chopped garlic
1/3 teaspoon salt. In the bowl of a food processor fitted with the S blade, process until fluffy. At Cafe Gratitude this is one of our most popular garnishes. High in selenium.

I am Grateful - I am Cheerful
Sun Burgers - makes 10 patties
1 cup soaked walnuts
1 cup soaked pumpkin seeds
7 sun-dried tomato halves (presoak in water for 4 hours, reserve liquid)
2/3 cup mushroom stems or tops (any kind will do)
2 tablespoons Nama Shoyu
1/4 teaspoon salt
1/3 cup grated carrot
1 teaspoon chili powder
1 teaspoon Italian herbs
1/2 teaspoon chopped garlic
3 tablespoons olive oil
Rinse and drain seeds and nuts. Drain the tomatoes, reserving the liquid.
Place all the ingredients into a food processor fitted with the S blade. Add 1/2 cup of the soaking liquid and puree. Scrape down nd add liquid if necessary to form a paste. Remember, you're looking to create something dry enough to form into patties. Have ready one dehydrator tray fitted with both a grid and a teflex sheet. measure out 1/4 cup of your mixture and pat down into a patty and place onto the Teflex sheet. Repeat until you've used all you mixture. Dehydrate at 145 for 1 hour and then reduce temperature to 115 until about half dry. These will store in the fridge for a few days, no problem.


The Raw Transformation
Macadamia Nut Cilantro Cheese
Great spread on crackers or filling for sushi
1 1/2 cups macadamia nuts, soaked overnight
2/3 cup chopped cilantro
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic
1/2 tsp paprika
dish of cayenne or fresh ground black pepper
celtic salt to taste Rinse nuts and place in the blender or food processor with all the rest of the ingredients. Blend or process until you have a thick cheesy texture. Add a little water if necessary. Keeps 5-7 days in the fridge. Makes 2 cups.

Beet Relish
1 large beet, grated
1/2 sweet onion, minced
1/2 cup olive oil
1 tsp. minced ginger
1 clover garlic, minced
1 1/2 tbs. lemon juice
jalapeno, minced, to taste
celtic sea salt, bragg's, or nama shoyu to taste mix all ingredients and place in a glass jar. will keep for seven days in the fridge. Variation: you can make a carrot relish by substituting carrots for the betters, or better yet, try a combination relish. makes 1 1/2 cups.

Cranberry Sauce
4 cups fresh cranberries
2 oranges, peeled and seeded
2 apples, peeled and cored
1 cup pitted honey dates, soaked 1 hour
pure water if needed Christy added nuts and horseradish and used honey instead of dates. Place all ingredients in the vita mix or blender and blend until desired consistency is achieved. Use a little water if needed. If you want your sauce sweeter, add more dates and blend together with the rest of the mixture. Makes 3 cups.

[Res]

From Peter's Newsletter:

4. My wife's raw cranberry relish
One of my sharp-eyed readers pointed out I forgot to say what to do with the hot sauce! So here's the corrected recipe.
Ingredients:

1 cup fresh cranberries
1 cup raw walnuts
1/2 cup pitted dates
1 orange, juice and zest (rind shavings)Directions:

Grind the cranberries and dates in a food processor to a medium fine pulp.
Put these in a separate container temporarily.
Grind the walnuts in the food processor to a medium pulp.
Add them to the cranberry date mixture.
Grate the orange zest super fine over the cranberry mixture.
Squeeze the orange juice over the mixture.
Optionally, you can add cinnamon, nutmeg or cardamom.
Stir well and let marinate in the refrigerator for 1 hour.
Remove from the refrigerator and taste. Add more dates, honey or agave nectar if you prefer it sweeter.Send my wife an email and tell her how you liked this and any changes you made.

[Veggiegal]

Hi Everyone! Hope all those that detoxed recently were successful! I went for 10 days this time - it is too cold where I live I wanted soup!!! Wondering if anyone has a recipe for a good, slightly gooey granola bar! I have found a local home made one but want to create my own!!!! The one I adore has oats, cherried, sunflower seeds, almonds, honey, coconut, pecans, canola oil, sesame seeds, wheat bran, cinnamon, dates, peanut butter and butter. Would love any suggestions - my new "treat" is becoming costly and I can probably make slightly "healthier" but would have no idea on the measurements. Thanks!