LemonHead Recipe Box

[Res]

I'll start up this puppy by reposting. I'm REALLY excited because I received my Raw Food book in the mail yesterday and it's lookin DARN GOOD. Plus, I have another Great Cookbook with loads of fun recipes.

I also have a Raw Apple Pie recipe that I think you'll like. I've made it for my sons dozens of times and there's usually nothing left. :)

Feel Free to POST, POST, POST. ;D This will help us to keep in touch too. ;)


Fresh Mozzarella Plate

2 Med cucumbers peeled and sliced thin
1/2 lb "Fresh" mozzarella cheese sliced
1 cup cherry tomatoes halved
1 cup fresh basil leaves, packed (Yum!!)
1 tsp sea or celtic salt
10 grinds fresh black pepper
2 TB Extra Virgin Olive oil

Layer overlapping slices of cucumber on plates. Top with fresh mozzarella slices.

Arrange cherry tomato pieces and sprigs of fresh basil on cheese.

Sprinkle with salt and pepper. Drizzle delicately with olive oil

Serves 4


AND

Agean Salad

2 1/2 cups med cuc's peeled seeded and sliced
1 med tomato seeded and chopped
1/3 cup green pepper minced (I'd use red cause I like the flavor better)
8 pitted black olives, cut into quarters
1 med scallion, sliced
3 Tbsp feta cheese (Now we're talking!)
1/4 cup red wine vinegar
2 1/2 tbsp extra virgin olive oil
1 TBS fresh oregano chopped, or 1 tsp dried
salt and pepper to taste

combine diced cuc's, tomato, green pepper, black olives and scallions in large mixing or serving bowl.

crumble feta over top. drizzle vinegar and olive oil over salad.

Sprinkle with salt and pepper and oregano. Toss at the table before serving.

Serves 4

[Res]

Salad Dressing:

1/2 cup organic apple cider
1-2 TB raw honey
1/3 cup virgin olive oil
1 tbsp fresh herbs or a pinch of dried
1/2 tsp Braggs liquid aminos
1-2 cloves garlic (aphrodesiac for Debbie)

Blend in a glass jar and refrigerate.

[Res]

This is actually really good for breakfast or a snack:

1 Banana cut into bite sizes
1 stalk of celery cut into bite sizes
6 Date chopped

Mix and eat....it's a really great combo and a nice sensation with the salty and sweet, crunchy and soft.

:)

[Res]

I Spent Ooodles of time cleaning up these RAW Soup recipes here on the board only to get a message saying, "Message is too big, hit the back button and remove some". I did that and of course it was deleted.

*If you don't have the supergreens powder (I don't) then don't worry about it.

Rejuvenating Recipes

AsparaZincado Soup

15 minutes to prepare. Serves 3-5. This great soup is rich in zinc and has a rich tomatoeee flavor.
12 stalks medium asparagus (or 17 thin stalks)
1 avocado
5-6 tomatoes
1 cup fresh parsley
3-5 sun-dried tomatoes (bottled in olive oil)
¼ cup dried onion
4 cloves fresh garlic
1 red bell pepper
Bragg Liquid Aminos to taste
1-2 Spice Hunter’s Herbes de Provence
2 tsp. Spice Hunter Deliciously Dill
2 lemons or limes, cut in thin slices
Trim and dice the tips from the asparagus and set aside for a garnish. In a food processor or Vita-Mix blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion and red bell pepper. Then blend the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with Bragg’s to taste or serve cold in the summertime. Sprinkle diced asparagus tips on top just before serving. Yummy!




AvoRado Kid Super Green Shake

This is by far Dr. Young and Shelley’s favorite cool green shake, and they enjoy it for breakfast, lunch and dinner-or anytime they want a snack. It’s a great way to get concentrated nutrition and chlorophyll of green powder and soy sprouts powder. The cucumber and lime cool the body, and the essential fats in the avocado and soy sprouts make this shake one that you can burn on for many hours. Serves 1.

1 avocado
½ English cucumber
1 tomatillo
1 lime (peeled)
2 cups fresh spinach
2 scoops soy sprouts powder
1 scoop SuperGreens
1 pkg. stevia (Shelley recommends Sweet Leaf With Fiber)
6-8 ice cubes
Blend on high speed to a thick, smooth consistency. Serve immediately.




Variations:
Add coconut milk or fresh almond milk for a cremiwer shake
Substitute a grapefruit or lemon for the lime for a different taste.
Add 1 tablespoon fresh grated ginger
Add some seasonings that are bottled in oil (without alcohol) for a new exciting twist of flavor.
In the summer, freeze AvoRado Kid into pops for a cool frozen treat.


Broccoli/Cauliflower Soup


1-2 cups broccoli, chopped
1-2 cups cauliflower, chopped
1 cup cucumber juice or veggie broth
1 avocado ( off cleanse can use ½ cup soaked almonds)
1 clove garlic, minced
¼ tsp. Curry powder
1 Tbs. lemon or lime juice
1 Tbs. Braggs Liquid Aminos
½ tsp. Real Salt
In a food processor or blender, combine the almonds with the cucumber juice or broth, and garlic. Blend well. With machine still running, add the broccoli and cauliflower and blend until smooth. Lastly blend in seasonings and lemon/lime juice, Bragg Aminos and salt. Add more broth or water to desired consistency.
Variation: Use this recipe for salad dressing.

More tomorrow.

Love,
~Res

[Res]

These soup recipes work really well when you're coming off the cleanse. Here's a few more:

Celery/Cauliflower Soup

1 onion peeled and chopped
1 whole head of celery, trimmed & chopped
(save some celery leaves for garnish)
1 head cauliflower, trimmed and chopped
1 Tbs. Olive or Udo’s Oil
1-2 quarts vegetable stock
½-1 quarts almond milk
salt, pepper to taste
use seasonings of choice to taste


1. Steam-fry the onion in a little water in a large soup pan for about 5 minutes without browning. Pulse-chop the celery and cauliflower in the food processor until finely chopped.
2. Add the celery and cauliflower mix to the pan and warm until tender. Add the vegetable stock, almond milk and simmer for about 15-30 minutes, or you can leave this raw and not cook at all.
3. Puree the soup mixture in a blender or food processor until smooth texture is achieved. Season with salt and other seasonings of choice. Serve warm or cold.




Chunkie Veggie Soup


2 1/2 cups fresh carrot juice
1 avocado
6-8 celery stalks
1 summer squash
small bunch of arugula
spice options: parsley, basil, coriander

For broth, blend carrot juice, avocado and 3-4 celery stalks. Grate squash and celery, adding finely chopped arugula and other fresh green spices last. Serve in a bowl or cup; decorate with fresh herbs.
Celery Soup
4-5 stalks of celery (including leaves if fresh)
3 cups pure water
2 Tbs yeast-free instant vegetable broth
Cook celery until tenderized. Add water and broth mix. Pour all into blender. Blend 15-29 seconds. Reheat and serve. Use flax seed oil, Bragg liquid Aminos, and cayenne pepper to taste.




Clean and Simple Soup


1 cucumber, cubed
1 avocado, cubed
mint (optional)

Place ingredients in food processor with S blade. Mix until almost smooth. Serve garnished with mint leaf.




Creamy or Crunchy Broccoli Soup

15 minutes to prepare. This high-protein soup is for broccoli lovers!
2 cups vegetable stock or water
3-4 cups broccoli, chopped
1 red bell pepper, chopped
2 red or yellow onions, chopped
1 avocado
1-2 stalks celery, cut in large pieces
braggs liquid amino to taste
cumin and ginger to taste

1. In an electric skillet, warm 2 cups of water or stock, keeping the temperature at or below 118 (finger test). Add the chopped broccoli and warm for 5 minutes.
2. In a blender, puree the warmed broccoli, bell pepper, onion, avocado, and celery, thinning with additional water if necessary to achieve the desired consistency. If desired, save the broccoli stalks, peeling off the tough outer skin; process them in a food processor until they are small chunks, and add to the soup just before serving to add crunch!
3. Serve warm, flavoring with bragg’s, fresh ginger, cumin or any other spices you like. Add a slice of lemon on top to garnish.

[Grand_Mommy_Kira]

Hellooo Res!

Wow! Your recipes sound great! I will use them when I come off the MC.

I do have one question...I am allergic to alvocado's, is there a substitute I can use? Please say "yes."

Thank you sweetie!

Kira Moon

[Res]

Hiya Kira Moon Lady! :)

Of course you can omit the avocado. I think you can substitute anything that's green with fat in it....hmm, thinking, thinking. ??? Or just omit the avocado all together.

Anyone else out there know what Kira can substitute with?

Love,
~Res

[hannakitty]

found this on another site

Substitutes:

* chayote squash (Once cooked, this works as an excellent low-calorie substitute for avocados in many dishes.)
* (for guacamole) peas (Purée raw peas in a blender.) OR
* (for guacamole) asparagus (Cook until tender, chill, then purée.) OR
* (for guacamole) broccoli (Cook until tender, chill, then purée.) OR
* (for salads) artichoke hearts

hope it helps!

looking forward to trying some of these delicious recipes Res! it's making me desire my pink tongue even more!!!
;)

tracy

[Grand_Mommy_Kira]

Helloooo Res & Tracey!!! ::)

Oh, thank you so much for the recipes and the substitutes for avocado! I love broccoli, artichokes, asparagus and squash! :-* Yummy, Yummy! :P

No peas for me though! They are as yukky to me as avocado and okra. :-X

I love all other veggies though. Thank goodness there are so many to choose from to eat. ;D

I will check in with you later.

Love & Kisses!!! :-*

Kira Moon

[Res]

Creamy Tomato Soup Super Easy

4 Roma tomatoes
2 green onion tips (about 1 inch of white/light green part)
¼ green pepper
1 cup vegetable broth
1 avocado
1 teaspoon Real Salt
Pepper to taste.
Liquefy in blender. Heat just to warm.



Creamy Vegetable Soup

Be sure to blend it thoroughly ( I think blender is best) so you get a rich, even, smooth, creamy texture.

1 cup onion, chopped
2 cloves garlic, minced
2 large leeks, chopped
3 celery stalks, chopped
2 cups shredded green cabbage
½ lb asparagus, cut small
(use after cleanse1 pkg. soft FRESH tofu)
4 cups vegetable broth
2 tsp dried dill, 2 tsp dried basil, 1 tsp dried oregano
Real Salt and pepper to taste

In a skillet, steam-fry the onions and garlic for a few minutes. Add cabbage, celery and asparagus. Transfer to a large pot, add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt and pepper. Simmer just to brighten veggies. Let cool a bit, (the puree in a blender or food processor two cups at a time with some of the tofu), and return to another pot. Heat soup, not to exceed 118, and serve.



French Gourmet Puree

Serves 6.
1 avocado
2 stalks celery
1 head Romaine lettuce
1 small tomato
1 handful spinach
1 small cucumber, peeled
2 cloves garlic
1/3 onion
2 tablespoons olive oil
Herbes de Provence
Sprouts (optional)

Puree all vegetables with a Green Star/Green Power juicer with a blank blade for pureeing, doing the onion last. Mix in olive oil, and Herbes du Provence to taste. Serve with sprouts sprinkled on top.

[Res]

Green Gazpacho Two Ways

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

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



Gazpacho

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

Combine all ingredients. Cover and chill overnight.

*smooches
~Res

[WabiansGirl]

Hey Res,
thanks for all the recipes. Hope you are doing well. I'm having a hard time with breakfast though--any recipes or suggestions I would love. If you'd like, you can reach me at cherish2949@yahoo.com I'm getting Dr. Mercola's newsletter, but I have a few questions. Take care!

[shirleyhon]

Which raw food book did you get?

[Res]

Gah, I'm never notified anymore of responses so I'm sorry for responding so late!

Okay, For WabiansGirl: You might think this is yucky, but try it...it's delicious:

1 stalk celery chopped
1 banana
4-5 dates chopped.

Mix and eat. I eat this for breakfast a lot!


Shirley one of the cookbooks I bought was "Recipes for Life from God's Garden". I'm still making my way through it.

The other is from Dr. Mercola (he has meat and dairy recpies). If you're all raw you won't want this one but it's a good one! "Total Health Cookbook".


I hope everyone is doing well.

Love,
~Res

[shirleyhon]

Thanks!

[Res]

This is so delicious. I've made it dozens of time. My son's even love it!

Raw Apple Pie

Crust:

2 Cups ground walnuts
3/4 pound soft dried dates, pitted and chopped

Filling:

3 Large apples, peeled, cored, quartered and sliced in 1/4 in pieces
Juice of 1 1/2 lemons (HAH!) about 4 TBLs
1 Tsp cinnamon

To Make Crust:

Blend walnuts to fine powder. Chop dates in food processor. Knead together, put into a pie pan and chill overnight.

To make Filling:

Soak apples in lemon juice and cinnamon overnight. The next day, pour into crust.

Makes a 9-inch pie and serves 8-10

(Have to find the almond "whipped cream" creme recipe)

[Res]

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.

[Res]

I'm looking into make cheese from home. It appears to be a bit time consuming, but how cool to have homemade, waxed cheese hanging from the ceiling! ;D Plus this way you bypass all the additives and junk.

I found a nice link for making homemade Mozarella in 30 minutes. My first attempt will be in the first week of September.

Here's the link: http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html

[Guest]

Greetings, I completed a thirteen-day MC earlier this month. In an effort to move back toward a better diet, I have rediscovered sprouting. I am a little surprised there is not more (any?) information on this web site about sprouting. Anyway, I do not have a bunch a recipes to share, but I do have a few web sites to recommend if you are interested in pursuing a fantastic raw, high energy food source.

Let me note that I have only used special "sprouting seeds" for an alfalfa/clover/cabbage/radish mix that I bought at my local health food store. I have successfully sprouted several types of beans and grains buying just organic bulk seed from that same store. It is much cheaper than the "sprouting seeds" you can buy online. I suspect I will try those seeds as well at some point, just for the increase variety, and because I absolutely love onion sprouts.

Sprouters: www.sproutamo.com

The easy sprout is highly recommended by many people. I got two yesterday and I am trying them out. Can't provide any real feedback yet, other than it looks much easier than my old screen and jar method. Also, if you buy right from this site, they are extremely quick, and cheap shipping. I got mine in two days from order.

Seeds: www.sproutpeople.com

These guys have it all. You can learn most everything you would want/need to know about sprouting on this website. However, I am still waiting to get a question answered that I emailed nearly a week ago. It is a Mom and Pop (and a few kids) operation, I suspect they are generally very busy.

Seeds: www.sprouting.com

I am sure you can find lots more as well searching the web. I have only been doing this for less than a week, but having lots of freshly grown sprouts, some tomato and avocado and other salad veggies makes a fantastic sprout salad lunch or dinner.

Seriously consider adding home made sprouts to your diet. They are much better than what you buy in the store, and cheaper once you get past the initial sprouter costs. You can make your own sprouter with cheesecloth and a glass jar, if you want to start lower budget. I would recommend at least getting an $5 kit from your local health food store, which usually includes a metal or several sizes of plastic screen and a jar.

Cheers! Matt 8)

[Res]

Yay Matt! ;D GREAT Addition to this lacking little Recipe Box! :)

Congrats on finishing a 13 Day Cleanse! ;D

Yes! Sprouting is essential to health. I wholeheartedly agree.

I tried to find Alfalfa seeds just yesterday at my local health-ish food store (Henry's Marketplace) and they no longer carry Alfalfa seeds. I'll have to either get them online or pick them up from Whole Foods.

Thanks so much for posting this info and the links. I'm on my way to check em out now. ;D If you have anything else to share, please Post Away!

Take care,
~Res

[Guest]

Hi Res, I am hoping to make Essene bread this weekend, if the part for my Champion comes in time. The recipe is from Sprout Garden Indoor Grower's Guide to Gormet Sprouts, by Mark Braunsteing. Good book.

The recipe is not unique to him but is thousands of years old. Just 1 1/3 cups of wheat. sprout it until the root is about 1/4" long, and it tastes a bit sweet. Grind it up, shape into a loaf.

Here is where it can get interesting. Most recipes specify baking in the oven for varying lengths. I hope to the warm weather here holds up, and I can bake it on the roof of my house! One full day in the sun for a loaf no thicker than 1 1/2" is supposed to do.

I will let you know how it comes out.

Matt

[Res]

That sounds incredibly fun! :) With the way the heat is here lately, I could fry eggs on the sidewalk. :-/

I'm getting ready to venture into "Cheese" making shortly. I have the raw milk and culture and all the utensils, I'm waiting for the cheese press to arrive. ;D

I'm pretty sure several people on this board are strictly vegan, but that's not the route I'm going. I believe "balance" is the key (and I don't mean eating only 1 cheese danish a t a time ;)).

Definitely keep me posted on how the bread turns out. :)

Have a great weekend! ;D
~Res

[fancy1]

So how did the Cheese making go???

I have a question... Is it possible to freeze fresh Vegies (eg. Yellow and red peppers) without blanching them and about how long do they keep in the freezer.
Normally I would not think of freezing them... Fresh is so much better, but my daughter gave me a whole bunch and I don't want them to go to waste. Any help would be wonderful

[Res]

The cheese making equipment is still sitting in it's packaging. How's that for being motivated? 8)

I freeze veggies often without blanching...that is if I'm not going to freeze them for months. If you're freezing for months, a wee bit of blanching is necessary.

I freeze: bell peppers, hot peppers, zucchini (I cut up each veggie and let it sit for a few minutes draining on paper towels) and after they drain I still wipe them with a paper towel and then freeze them on a cookie sheet. Single rows. The move them to zip lock freezer bags.

More recipes coming soon. :)

[fancy1]

Thanks for the valuable info...
Try out that new Cheese maker.. I want to hear how you like it... LOL
Have a wonderful day

[Res]

You have a wonderful day as well! * ;D

Most likely I'll be up to my armpits in cheese (eww, don't picture that) during this next cleanse. *I get extremely creative and motivated when denying myself. * 8)

[fancy1]

Wow.. I have to try that Raw Apple Pie...
Sounds DELISH
So glad you are willing to share....
Thanks....

[Res]

It's really good. Let me know what you think: :)

To any RAW FOOD PRO's: Please share a Seven-Day Meal plan with those of us who are interested in transitioning to all raw. Please? OR just give us some ideas of what a typical day is like for you. :)

Thanks! ;D

~Res

[mladyJane]

HI, all for breakfast( that's a foreign meal for me) try a fruit smoothie-1-2 bananas, a handfull of strawberrys or other berries or a piece of fruit like orange,peach,apricots,pineapple,pear,etc.,4-6 oz. of water or you can use juice(fresh squeezed best),some honey or maple syrup for sweetening .For a chocolate variation that is'nt chocolate try adding some carob powder to taste.Another breakfast suggestion--cut up pieces of fruit-apple ,orange,banana,Sprinkle some pecans or walnuts or chopped almonds on it,try a sprinkle of cinnamon on it ,or a squeeze of lemon or orange juice on it--different fruits or nuts,seeds combinations can be used.A few dates with an almond put into the cener of the date also would make a great breakfast idea I know it makes a nice little snack so play around with it and see the neat things you can come up with. ;) ;) ;)

[mladyJane]

Hi, Res how are you? I'm not totally raw but do eat a high raw diet.I don't eat breakfast but I've left some breakfast suggestions for anyone interested.I've got lots of vegie-raw food cook books and I very seldom use them I find I like to experement and just look in my fridge and see what I want to throw together for my dinner meals.Late morning and early afternoon are fruit meals for me--an apple and a banana,A peach and an orange or apple, sometimes just 1 peice of fruit if I'm not very hungry.Other times I like a nice big fuit salad. 1/2 diced apple,peel left on, 1 orange, 1 banana,a few raisins,a sprinkle of course shredded coconut(different fruit combos can be put together including using a few chopped soaked dates in place of the raisins)For my evening meal I like to have a nice big bowl of salad with a good home made dressing. (one of many combos you can do) 2 leaves of romaine lettuce,chopped,a handfull of spinach,a few sprigs of chopped parsely, 1 tomato 1/2 ed and cut in half again and than cut into thin slices,1 avocado sliced,about 3 inches of cucumber quartered and sliced semi-thin ,1 carrot shredded . Toss well .A dressing that I recently found that I really like to follow Miso walnut dressing ----2 tbls. of miso(get a light one made of barley or wheat)1/3 cup freshh raw walnuts,1/4 cup sesame oil,1 tbls.raw or unpasturized honey,2 1/2 tbls.brown rice vinegar. Blend all ingred, together in a blender untill smooth.If you like a thinner consistancy than add a little water.Serve immediately or refridgerate.(makes a yummy vegie dip for raw vegies too.)

[mladyJane]

A nice little dessert treat that is pretty quick to throw together !/2 cup sesame butter(tahini),organic,1/4 cup honey,1/2 cup carob chips(or pure chocolate chips),1/4 cup chopped pecans or walnuts , 1/4 cup raisins ,1/4 cup medium shred coconut --mix all together.Form into balls.Roll balls into fine coconut or fine ground nuts so they are coated all around.Eat and enjoy--these are one of my favourite sweets.(you can use any other organic nut butters--chunky peanut butter works good too.) refridgerate if not consumed right away.For variation try also adding about 1/4 cup diced dry apple or fresh if you are consuming right away,or same quantity of apricots,dried or any other dried fruit.

[Res]

Hiya MiLady! http://www.kurts-smilies.de/wink2.gif

What a treat to wander in here and find your "mouth-watering" ideas and recipes! ;D That's what I'm talking about!! :D

One of the best dressings for salad (I didn't think so when I heard about it) is simply Cold Pressed Virgin Olive Oil and Balsamic Vinegar! Calgon, Take me away!
It's so simple and delectible. The combo of healthy olive oil and the flavor of the vinegar couldn't get any better (except to add a small handful of chopped garlic to the salad). My Cleanse Buddy Debbie said that "Onions and garlic are an aphrodesiac". ROFL ;D I tend to agree. ;)

This is very cool. Thank you for adding to the Recipe Box. I'll see what else I can come up with, things easy and practical and I'll add them here. And don't forget to turn your CLOCKS BACK, like I just about did!

Love,
~Res :-*

[reenieboo]

Hey Res,

I am on my first day after the fast break and tried the celery, dates, banana breakfast. I IS GOOD!! Thanks for the recipe. I added some chopped almonds and fresh squeezed orange juice over it. YUM!!!! :o

Thanks again,

Reenieboo 8)

[Res]

Hiya Reenieboo!!!

Ooooh, I like what you added to it! Guess what I'm going to eat for breakfast tomorrow! ;)

Love,
~Res :-*

[Res]

Raw Coleslaw:

3 cups grated carrots
1 cup grated beets
3 cups grated white cabbage
1/4 cup chopped parsley

Marinate in:

1/2 cup olive oil - 1/2 cup lemon juice - 1 t honey - 1-2 cloves of garlic.


I have another favorite that I can't find. But I will. It has dill in it and I love it.

[DebbieAnne]

Good Morning, Miss Res!

Oh how I have missed you and your energy. I have decided to give myself great healtha and a great bod for Christmas this year, so it is day 1 of a long cleanse for me. That's right, I'll be cleansing on Thanksgiving, but boy will it be worth it.

I just started browsing through the 'Lemonhead Recipe Box' and I can hardly wait to try them all.

I'm looking forward to eating all these delicious meals through the new year. Instead of feeling like complete crap because of all the holiday partying, i'll feel like a million bucks.

Back to work, will email you with details later.....

Much love,
debbieanne

[Res]

Debbie my Love!!

*YOU* have been one busy Lady! So good to see you! :)

Welcome to Day 1! ;D You can do this ya know! ;)

I'm looking forward to encouraging you on your journey. ;D I'll pop in tomorrow.

Much, much love!
~Res :-*

[Res]

Cole Slaw with Dill:

1/2 small head cabbage
2 TBLs fresh dill, chopped
2 TBLs fresh parsley, chopped
1/2 cup sour cream
Juice of 1 small lemon
1/2 dulse flakes (optional)
1/2 tsp sea salt, seasoned salt, or salt-free seasoning.
Fresh ground black pepper

Grate cabbage, cut into thin strips, or chop finely. In large bowl, combine cabbage, dill, and parsley. Blend together sour cream and lemon juice. Pour over cabbage. Add dulse, sea salt, and pepper to taste. Mix well.

[DebbieAnne]

i cannot believe it, christine, but i cannot locate your email address here at work!!

i went to send you a lengthy email and need you to email me, please.

YOU ROCK!

love,
debbie

[Res]

Issue resolved. *Or, Resol-ved (said like Inspector Cluseau). *And most likely I butchered his sweet French name but ce la vie! * ;D

*Smooch*
~Res

[DebbieAnne]

Stiffler's Favorite Green ****

½ cup Mrs. Renfro's Hot Green Salsa
½ cup milk
4 oz low fat feta cheese
4 oz fat free cream cheese
2 or 3 large garlic cloves minced
1/3 of a bunch Cilantro - finely chopped

Place all ingredients in a blender and blend until smooth and creamy. Serve as a dip for veggies.

This is AWESOME.

:o :o :o

[Res]

Wow! Sounds fantastic, except I'd put in the full fat cream cheese and feta. Feta....the love of my life. ;) lol YUM! :)

[Res]

This one requires a Food Dehydrator: But sounds good anyway. I haven't tried it yet.

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]

Lettuce Wraps:


Oriental Lettuce Wraps

dice small or grate:
carrots, celery, brocoli stalks, cauliflaur, mushrooms,
or any variety of veggies that you prefer. Toss with a good oyster sauce or an organic tamari. Add fresh bean sprouts and toss. Spoon veggies into fresh, washed lettuce leaves of your choice. Roll cabbage roll style and enjoy. My children love these for lunches and they are wonderful for an appetizer when serving a multi-course meal.


Greek Lettuce Wraps

dice small:
tomatoes, cucmbers, onion, (a little smashed garlic)
toss with a good oil (I prefer extra virgin olive)a little lemon juice, add fresh basil or any herbs that you prefer. Spoon veggies into fresh, washed lettuce leaves. Add a few good olives and grated firm tofu. Roll cabbage roll style and voila!! a greek roll.


Mexican Wraps

smash soaked beans of your choice. add a little cumin, chili powder, garlic or whatever your preference.
dice small: tomatoes and add to beans.
Now be creative. Add some soft or firm tofu, peppers or whatever your tastebuds would like. Roll in washed lettuce leaves.

[Res]

Tomato Cups

6 medium tomatoes
1/2small cucumber
2 sticks celery
2 spring onoins
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds

1 tablespoon lemon juice
1 tablespoon olive oil (optional)
celtic salt to taste (optional)

makes 12

cut tomatoes in half scoop out centre
add tomato pulp to the other ingredients
finely chop all ingredients ,mix well and
fill tomato halves, great for a side dish
or for finger food use cherry or small tomatoes

[Res]

Sea Veggie Pizza

This a sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.

Ingredients:

Dried Laver Circles (found at Asian Markets)
2 Avocados
Juice of 2 Medium Size Carrots
Dulse Flakes

Toppings:

Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!

Directions:

Mash the two avocados. Add the juice of 2 carrots, Mix Well.
Spread the above mixture on the Laver.
Sprinkle Dulse Flakes to completely cover the avocado Mixture.
Select several toppings and chop them up into small pieces.
Carefully place each topping, one at a time on the pizza.
Be sure to use your imagination, and make it look pretty!

Options:

This recipe is very open to your imagination and creativity!
The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese!
The topping can be anything you desire, just chop it well into small pieces!

[Res]

I dunno, when you're hungry anything sounds good. This could be a good one.

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]

Uh, OK. I'm game. ;)

Lemon Pudding

2 cups avocado, mashed
1 1/2 cups lemon flesh, without peel and seeds
1 lemon, juice of
2 cups pitted dates
4 Tbs. maple syrup, or honey (optional)

Peel lemons with a knife. Cut them in half, and begin to slice them. Remove seeds as you encounter them. Blend the lemon flesh with the mashed avocado, dates, and lemon juice. A food processor works well for this. If desired, add some maple syrup or honey. This will be the best lemon pudding you will ever taste!

[Res]

Popeye's Garden Tonic

Handful of spinach
3 stalks of celery
2 stalks of asparagus
1 large tomato
1 cherry tomato for garnish

1. Bunch up spinach and juice with celery.
2. Juice asparagus with tomato.
3. Mix juices in a tall glass and garnish with a cherry tomato




APPLE SHAKE

1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.



Vitality Juicing Recipes



Morning Sunshine Juice

Juice together:
4 granny smith apples or gravenstein apples
2 inch fresh ginger, peeled
1 meyer lemon, peeled
4 oz water to dilute



Dreamcicle

Juice together:
2 nectarines or peaches
1/2 cantaloupe
2 apples
1 inch ginger claw
2 Tbs. ground flax seeds
Add 8-10oz frozen ice cubes and blend




Ginger Grape Juice

Juice together:
2 cups red grapes
2 inch fresh ginger, peeled
1 meyer lemon, peeled
4 oz water to dilute



Lunchtime Juice

4 carrots
2 cucumber
2 stalks celery
1 beet
For a sweeter juice: 2-4 oranges, skins off.
For savory juice: onions, basil, ginger or garlic.

[Res]

I stole this from Nomi Shannon @ http://www.rawgourmet.com/recipes.html ;). However, it was too long so I was instructed to hit the "back" button and proceeded to loose all my cute little edits so #$%&!! and here ya go as is!

Lasagne

This recipe is best made one day in advance.

This works well with a pan that measures 9.5" X 13" X 2"-(3 quarts) {metric
measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan
size is not important- use any size pan you have, this is just a
guideline.

Ingredients: (per 8-10 servings)
5-6 zucchini
3-4 Cups coarsely chopped Mushrooms (or, thinly slice portobellas or
baby bellas)
6 Cups Spinach, packed, then roughly chopped

"Cheese"
4 Cups Sunflower pate (see recipe below) -made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice.

Marinara Sauce (see recipe below)

cheesecloth (all cotton for culinary use)

Preparation:
Thinly slice the zucchini the long way. This can be done by hand or with
a mandolin.
Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice.
You will need enough slices to completely cover the bottom of the pan
two times. (you can marinate longer if you want)

Place a double layer of cheesecloth in the pan, with at least 6 inches
of cheesecloth hanging out on all sides.

Assemble the lasagne

Pat dry the marinated zucchini slices. Fit closely together enough
slices to completely cover the bottom of the pan-Don't forget to lay the
cheesecloth down first, it is important.

Pour over a small amount of the marinara sauce and spread over the
zucchinis (see recipe for Marinara below)

Spread out a layer of mushrooms, (use 1/2 the mushrooms)

Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it's
ok to leave it in evenly spaced blobs it is difficult to spread)

Evenly place half of the chopped spinach over the pate and press firmly
into place

Repeat the steps:

Zucchini slices
1/2 of the remaining marinara sauce
the remaining mushrooms
the remaining pate
the remaining spinach-press in to the pate
The remaining marinara- you can also add some chopped tomato and
slivered basil to the top

Cover tightly with plastic wrap and refrigerate.

Serving the lasagne:

The vegetables and pate will have given off a great deal of liquid
overnight in the refrigerator. Using the ends of the cheesecloth,
carefully lift out the lasagne (it may take 2 people). Drain the lasagne
for a few moments (hold it up and allow to drip or run your hand over
the bottom)-then either place it in a new pan or have someone quickly
pour off the liquid and dry the pan and put the lasagne back in. Slice
and Serve.



Marinara Sauce

(This is a rough description, you add ingredients to your taste)
To serve 8-16 (Makes a full blender container of sauce)

2-3 cups Sun Dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
8-10 fresh Tomatoes
Parsley
onion
garlic
fresh basil
oregano
sea salt
olive oil

If making this marinara sauce to use on zucchini 'pasta' that has been tossed in pesto sauce, this will make more than enough for 8 people as an entrée, and 16 people as a side dish.

For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.

Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.)

[Res]

And I stole this from Nomi Shannon @ http://www.rawgourmet.com/recipes.html and the next few batches as well:

Faux Salmon (or Mock Tuna)

This attractive dish resembles salmon casserole. But we know it's not!
Adding more kelp, dulse or any other sea veggies that you have on hand
will increase the seafood flavor. For fun, press into a mold and unmold
onto a platter, surrounded with kale and parsley, topped with almonds or
olives. This dish is elegant served with warmed Mushroom Gravy.
For a luncheon or brunch this recipe is lovely served in a scooped out
tomato.

2 cups almonds, soaked 8-10 hours
2 whole carrots
1/2 cup coarsely chopped red onion
1 1/2 cups finely minced celery
1/2 cup minced parsley
1/4 cup minced shallot or scallion
1/4 cup lemon juice
2 teaspoons kelp powder
1 teaspoon dulse powder or granules
1 tablespoon liquid amino's , 2 teaspoons nama shoyu or 1 teaspoon sea
salt

Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds,
carrots and onions through the heavy-duty juicer, using the blank
screen. Place mixture in a large bowl, add celery, parsley, shallots,
lemon juice, kelp, dulse, liquid amino's or sea salt and stir thoroughly.
Shape into a mold or place in a pie crust. Or shape free hand like a
fish. Keeps several days, covered, in the refrigerator. Serves 4-6.

Julienne of Carrot , Zucchini and Red Pepper

Although you can julienne by hand, using a mandoline will result in a
more attractive looking dish.

2 carrots, julienne
1 zucchini, julienne
1 red pepper, julienne



Cranberry Sauce
(This recipe is not in The Raw Gourmet book)

Double or triple this recipe for a crowd
1 12 ounce package fresh cranberries, washed well
1 or 2 oranges, peeled
optional : 1 teaspoon orange zest (finely grated orange peel, just the orange part, grate prior to cutting oranges
Dates: to taste, start with four.

In a blender place cranberries and cut up oranges, blend until chunky. Then add four dates, blend. Taste, continue to add dates and blend until sweet enough for your taste. Can be made 2-3 days in advance.



Orange Tahini Dressing

A delightful light dressing that only takes a few minutes to make. Its
simplicity invites variation. Try adding 1 teaspoon chopped ginger and 1-2
teaspoons tamari. Or, add 2 teaspoons poppy seeds and 1/4 teaspoon
Chinese 5 spice powder.

2 tablespoons tahini
1/2 cup fresh orange juice
pinch sea salt
1 teaspoon grated ginger
1/4 teaspoon cinnamon
1 teaspoon dulse flakes
1/8 teaspoon curry powder

In bowl, add orange juice gradually to tahini, stirring after each
addition. Add salt. Dressing tastes fine as is, or add spices to taste.
Yields approximately 1/2 cup.



Pressed Red Cabbage Caraway Slaw

This is a highly flavored and impressive dish. If you enjoy this, try
the same method with Asian sauce and experiment with different
vegetables. This dish will keep for 4-5 days in the refrigerator.

6 cups thinly sliced red cabbage (about 1/2 large cabbage)
1 large onion, sliced very thin
1 teaspoon sea salt
1 tablespoon caraway seeds
2 teaspoons Liquid amino's, or nama shoyu or additional sea salt

Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and
Liquid amino's evenly over vegetables. With your hands, knead and toss
the salad, crushing the vegetables in your hands for 5-6 minutes. Serves
4-6

[Res]

Stolen ;) : http://www.rawgourmet.com/recipes.html

Sunflower Pate

3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
salt with add'l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter) then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, liquid
amino's, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.

When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours. Yields a large mixing
bowl of pate. (approximately 8 cups)




Parsnip-Avocado Soup
(from The Little Book of Raw Soups by Nomi Shannon, Free with purchase from the author of The Raw Gourmet book)

1 large parsnip, grated (unless using a K-tec or Vitamix then you can
just cut it up)
1/2 water or celery juice
1 large stalk peeled celery, cut up
1/4 avocado
2 teaspoons flaxseed oil
squeeze of lemon juice (optional)
1/2 teaspoon sea salt (optional)

In a blender blend parsnip and liquid until smooth. Add remaining
ingredients, blend until smooth.



Carrot Cake
(This recipe calls for both a juicer with blank screen and a food processor)

Carrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.

Frosting

2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
vanilla
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.

Carrot Cake

1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
optional pinch of clove
optional pinch of nutmeg
6 cups carrot pulp-
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates

Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.

HAVE ATTRACTIVE PLATE AVAILABLE



Mango-Lime Parfait

A soft, cool and smooth dessert. For a strong citrus flavor, add one
whole peeled lemon or lime to the blender, along with the lemon or lime
juice called for in the recipe. This will result in a tart citrus-y
dessert, much like lemon or lime pie. Before adding the dates, taste the
mango mixture, you may not want to add too many if the mangoes are
already sweet.

Almond maple crust mixture (set aside in a bowl) - recipe below
4 cups coarsely chopped mango (about 5 mangoes)
1 cup lime juice (or lemon juice)
1 teaspoon of lime (or lemon) zest
4-8 dates, pitted and chopped

In a blender, place mango pieces and blend until smooth. Add lime juice,
zest and dates and process until smooth. Be patient. Mango is a very
fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer the crust mixture and the mango lime
mixture. Start with some crust mixture in the bottom of the glass, then
mango mixture, a bit of crust mixture and so on, ending with crust
mixture on top. Yield: 4 glasses of parfait.

Variation: substitute papaya or persimmon

Variation: Add another layer, made up of thinly sliced Kiwi fruit or
strawberries.



Basic Almond Maple Crust

This is a delicate crust that is good for soft fillings or frozen pies
because it doesn't overwhelm the subtle taste or texture of the filling.
Because the fillings are very rich, this crust is designed to fit a
round 1 layer cake pan, or a shallow pie tin.

1-2 cups almonds, soaked 8-12 hours
3-4 teaspoons maple syrup

Soak almonds 8-12 hours, drain, rinse then drain again. Put nuts briefly
(30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In food processor, process almonds until
uniformly very fine. Gradually add the maple syrup, only enough until
the almond meal holds together. Sprinkle and then gently press the crust
into the bottom and sides of pie plate. Don't worry about getting the
crust all the way up the sides.

Note: This is a very thin crust. If you want a thicker crust, increase
the amounts in the recipe.

[Res]

Hemp Pesto (Um...)

http://www.rawganique.com/Images/recipe-hemp-pesto2.jpg
That's a sprig of basil so I refuse to go to jail for posting this. :-[


2 cloves garlic
2 cups hemp seed nuts
2 cups fresh basil leaves
2 tsps raw organic tahini
1/3 up miso or 1/4 cup Nama Shoyu or 2 teaspoons Celtic sea salt
1/8 cup hemp oil
3 pitted sun dried olives

Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with basil crown and chive flower (chive flower? Who's he trying to kid...). Toss with zucchi-ghetti.



Stir-frei (Be free!) Pad Thai

http://www.rawganique.com/Images/1stirfreismall12k.jpg

A classic Thai dish got a rawsome facelift!

1/16 cup ginger
1/3 cup hemp oil
1 tsp coriander seeds
1 1/2 tsps tamarind (no salt or additives)
Juice of 1 lemon
1 clove garlic
3 black olives (pitted, raw, organic, sun-dried, salted OK)
1 medium tomato, sliced
1 handful crimini or other mushrooms, quartered
Nama Shoyu, 3 tsps or to taste
4 zucchinis
2 cucumbers

Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai.

Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy!


Stolen from: http://www.rawganique.com/recipes.htm

[Res]

Zucchi-ghetti with Marinara Sauce

http://www.rawganique.com/graphics/Cards/1pr-card-marinara.jpg

For angel hair zucchi-ghetti, finely shred 2 medium zucchinis in The Spiral Slicer.

For sauce, blend 2 cups tomatoes, 1 teaspoon peeled ginger, 1 tablespoon peeled garlic, 1 hot pepper, 1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2 tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied.

For garnish, top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.




Peppery Hempfredo Touch al dente
That's long for, "Hemp's on the menu again, boys" ;)


http://www.rawganique.com/Images/recipe-alfredo-07020081.jpg

For zucchi-ghetti, finely shred 2 medium zucchinis using The Spiral Slicer.

For hempfredo sauce, blend everything except the zucchinis in a high speed blender such as the Champ HP3 until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon.

Garnish with cubed red bell peppers and tomatoes.
Toss "pasta" in sauce and enjoy!

2 medium zucchinis
2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons

[Res]

Yes and yes.... http://vegweb.com/recipes/misc/745.shtml

Cilantro Salsa

Ingredients (use vegan versions):
tomatoes
onions
jalapeno peppers
cilantro
lime juice
Directions:

Start with the amount of tomatoes you think will be appropriate for the number of servings you desire. I usually use six or eight, depending on their size. Chop the tomatoes into small, small pieces. Add onion and jalapeno peppers to taste (also chopped very small). Add chopped cilantro and lime juice (fresh is much better than reconstituted). Mix everything together and let sit for a couple of hours so the flavor can blend. Enjoy!

Serves: variable

Preparation time: 20 minutes




(This sounds amazing. I like the idea of p-nuts in this recipe)

Cucumber Salad

Ingredients (use vegan versions):
2 finely chopped cucumbers (try choosing thin with lesser seeds)
1/2 cup ground peanuts (you can use more or less as per ur taste)
lime juice
2 deseeded and minced jalapeno peppers
sea salt and pepper
1/4 cup finely cilantro/coriander
Directions:
Add all the ingredient together except salt and chill. Add salt just before serving. This tastes good even at room temp.

Serves: 4

Preparation time: 15 mins




This one sounds even better! Who was it who said Onions and Garlic are an aphrodesiac Debbie? ::) lol

Cucumber and Garlic Salad

Ingredients (use vegan versions):
1 medium cucumber
2 cloves fresh garlic
1 small onion
2 tablespoon vinegar of choice
fresh parsley
Directions:
Grate garlic and add to vinegar in small bowl to steep.

Chop the onion finely.

Peel alternate 2 inch strips off cucumber skin and dice to personal choice.

Mix all ingredients, top with parsley.

Chill before serving.

Serves: 2

Preparation time: 5 minutes

[Res]

Not raw, but the best Minestrone soup I've ever had.

Jamie's Minestrone
Submitted by: Jamie
Rated: 5 out of 5 by 295 members Yields: 8 servings

www.allrecipes.com

"I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the "Sheepherder's Inn" in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!"

INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 fluid ounce red wine
(optional)
1 cup canned kidney beans,
drained 1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and
sliced
1 tablespoon chopped fresh
oregano
2 tablespoons chopped fresh
basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated
Parmesan cheese for topping
1 tablespoon olive oil

DIRECTIONS:
1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

[thialc]

Res, did you ever make the mozzerella?

These recipes look awesome.

One thing I have wondered about is my need for warm foods. I was told by a homeopath that I need to have warm foods. It is also what I am drawn to.

How does that work with raw foods. I want my lasagne hot. :)

[Res]

I'm embarrassed to say that the entire cheese setup is sitting in a box on the floor in my computer room. ::)

...this cheesemaking will be revisited. ;)

I like food period, warm or not! :) I like trying new and different recipes and usually get quite inspired while ON the cleanse. Ooooh, you said "lasagne"! 8)

[suz]

Hi Everyone- :-)
Finally got a chance to look here and thought Id post a few of MY FAVORITE RAW recipes!

Organic Golden Butternut Squash Soup

Soup
Filtered water (enough to cover squash)
1 medium sweet onion chopped
2 tsp celtic salt
5 cups butternut squash
2 tblsp organic extra virgin olive oil
2 tbsp maple syrup
2 tblsp coconut butter
1 Can Organic Coconut Milk
To Make Soup
In *soup pot bring water to a simmer. Turn off burner. Remove pot from burner make sure water is not above 115* Add cubed squash allow to stand covered for 30min. Add chopped onion last 15min. Transfer softened soup to a blender or food processor and blend. Use as much water as needed for desired consistency.
Do this with all of it until it is all blended.
Return to pot. Add remaining Ingredients

CURRIED CARROT

2 1/2 lbs of carrots chopped into chunks
1/2 cup maple syrup
1 can organic coconut milk
Garam Marsala
Tumeric
1 onion
1 cup currants
curry powder
salt
filtered water

bring water to low (below 115*) simmer - turn off remove pot from burner add carrots let sit to soften for 30min covered. Add 1 cup currants and 1 onion chopped for last 15min.

using as much water as needed for desired consistency blend - return to pot add remaining ingredients - adding spices to taste - i like mine spicy! the maple syrup gives it a hint of sweetness while the spices a hint of fire! perfect combo!


Pesto Stuffed Mushrooms

Walnut Pesto
3cups basil
1-2 cloves garlic
1 cup walnuts
¼ cup pine nuts
1 tbsp white miso
½ tsp sun dried salt
Mix all ingredients in processor till blended



Mushrooms
12 medium crimini mushrooms stems removed
4 tblsps olive oil
3 tblsps nama shoyu
2 tblsps apple cider vinegar
1 clove garlic minced
Pinch salt


To Prepare
Mix the mushrooms with olive oil, nama shoyu, apple cider vinegar, garlic and sea salt. Allow to marinate for at least 30min. ( I find and hour works great) occasionally turning mushrooms carefully. I also make sure that each gets completely coated before putting in bowl with marinade. Stuff each mushroom with walnut pesto. Place mushrooms in warm oven for 30min ( i turn the oven on to warm while i am making these and the when i insert them i turn to off) to and hour. Leave door slightly ajar and make sure oven is not hot you may need to turn it off!



These are the BEST stuffed mushrooms I have ever had- the oven is just to warm them slightly since the marinate is what really cooks these (softens) - this is out of one of my RAW books but a BIG fav i can serve it to all my guests and never say oh this is RAW~

ENJOY!

[Res]

Suz: Fantastic sounding recipes! :) These will go on the menu for week 2 *after* the cleanse. :)

If you have more recipes to share, please do!

~Res :)

[tiffany]

Thanks for all of these wonderful receipes! I've always been a cooked food kind of person (with the exception of salads) and I can't wait to try some of these receipes! My favorite is going to be the speghetti, I can already tell. yummy! :)

[makaroo]

are you able to eat mozzarella cheese and feta cheese on a raw food diet? does it include dairy? i am just new to the whole raw food diet having just come off the mastercleanse 6 days ago. i have been eatting salads and fruit for the most part. now i am looking to get creative but say raw. thanks for the help

[Res]

I'm probably the worst person to answer this because I don't stick to an all raw diet. I've researched this for myself (extensively) and all raw won't work for me. So, I do eat cheese (you can actually buy raw milk cheese but it's not as if you can pick it off the cheese bush ;)).

So, perhaps someone else who is all raw can chime in here with their 2 cents. You might want to try the Raw Apple Pie posted somewhere here. It's delicious! :)

[sopheetsa]

donno about raw mozarella & feta (which I LOVE btw-- FETA--I mean-- I've lived on the stuff for a LIFETIME!)

but I (also) KNOW you can get raw cheese, assuming you live in a major urban area w access to good health food stores. a good friend of mine, who has been 100% raw for quite some time (altho she's currently re-thinking it) loves raw cheese.

she also makes a really mean raw ice cream! oh god! (coconut...)


but my ALLERGIST--- 100% conventional, told me to go off dairy when I get off the CLEANSE! I'm thinking about it... :(

[Res]

I haven't been here in a while, and naturally I gravitate towards the "Carrot Cake" recipe but YUM!!!

Actually I came here to see if I posted my all time favorite juicing recipe. You have to try it to believe it. I got it from a iridologist (sp?). He concocted it and when I drink it, my body reacts in the most positive way... I can *feel* my digestion loving what I'm drinking. Sounds weird SO, you'll have to try it and give me feedback.

It's a cranberry color so I pour it into a very tall, slinky, shapely clear cocktail glass and put a sprig of fresh mint on the side for aesthetics. :)

I'll find and repost it. ;D

[emilindrac]

Sounds great, Res !

[Res]

Rev up your Juicers! *This is so good. *:)

6-8 Carrots
3 stalks celery
1/2 beet
1 clove garlic
1 zucchini
1 apple
1/4 fresh lemon with peel
LARGE 1" ring of fresh pineapple with rind

Wash ingredients and don't peel. *Cut in sizes that will fit the juicer. *JUICE IT!

Don't omit any ingredients (they may sound like a weird combo, but you have to taste it to believe it). *

*Note, the greens can be interchanged, i.e., celery and zucchini can be replaced with broccol, spinach etc, but I like it as is.



Here I sit. Typing in the dark - wondering why I'm having so much trouble seeing the paper. *::)



http://www.clicksmilies.com/s0105/liebe/love-smiley-009.gif

[Res]

Basic Smoothie: I've had this and yum.

8 oz raw unfiltered apple juice
1 banana
1 piece other whole fruit or handful of berries
1/3 cup freshly ground nuts or seeds

Ba-lend!

For variation us Fresh OJ and throw a bunch of other stuff in. ;)

[Res]

Raw Cereal

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

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

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

[Res]

This is so good it will make you cry. http://www.clicksmilies.com/s0105/traurig/sad-smiley-018.gif

Carob Date Cream:

I'm a chocolate connoisseur. They say chocolate emulates the feeling of being in love. Taste this: "Can you feel the love?" http://www.clicksmilies.com/s0105/liebe/love-smiley-021.gif

1/4 cup walnuts
1/4 cup coconut
20 raw almonds
5 dates
2 T cold-pressed oil
1 T regular Postum
1 T raw carob powder
1 ripe banana
2c spring water
2 ice cubes

Pregrind nuts in coffee grinder. Blend all ingredients together, strain and serve.


This one is good too!

Hot carob mug

1 Tsp raw carob powder
1 tsp regular postum
1 t whey powder (optional)
4 TBL shredded coconut (fresh or dried)
4 Dates
2 Cups spring water

Blend well strain and serve

[Guest]

[quote author=Res link=board=rawfood;num=1119538336;start=60#66 date=03/09/06 at 21:03:24]Rev up your Juicers! *This is so good. *:)

6-8 Carrots
3 stalks celery
1/2 beet
1 clove garlic
1 zucchini
1 apple
1/4 fresh lemon with peel
LARGE 1" ring of fresh pineapple peel

Wash ingredients and don't peel. *Cut in sizes that will fit the juicer. *JUICE IT!

Don't omit any ingredients (they may sound like a weird combo, but you have to taste it to believe it). *

*Note, the greens can be interchanged, i.e., celery and zucchini can be replaced with broccol, spinach etc, but I like it as is.


Res,

When you say 1/4 fresh lemon with peel, do you mean just the flesh and just the peel or do you mean flesh, seeds, pith (which I've read is bitter) and peel?

Also, LARGE 1" ring of pineapple PEEL - PEEL only or is there pineapple flesh involved too?

I'm new to all this and I've already tried one recipe from Victoria's book "12 Steps to Raw Food" which called for a lemon and peel and it was pretty disastrous. I was able to taste the lemon and feel the tingle from the citrus hours after I had the stuff. Made me wonder if I would be able to drink green smoothies at all!

Any help would be appreciated.

Anne

[Guest]

I guess this would be the place to post these questions.

I tried making sesame seed milk and it didn't turn out so well either (this was after the disastrous green smoothie).

I used unhulled sesame seeds. Should I have used hulled sesame seeds? Should I have rinsed them before I soaked them overnight? How much water should be used to soak them overnight? Should I have rinsed them after soaking overnight?

I couldn't find sprout bags so I attempted to use cotton cheesecloth to strain the milk. Took forever! Any recommendations for obtaining sprout bags or nut milk bags (I think those were mentioned in Victoria's book)?

Can you tell I'm a newbie or what???!!!! :)

Anne

[Res]

Daff: I just edited the recipe. *It should be Pineapple rind and all. *It's delicious. The same with the Lemon. Just cut a whole lemon in quarters and pop one quarter into the juicer.

Try Almond milk. *You can't go wrong with it. *It's delicious. *:)

Did I answer all your questions?

Love,
~Res

[Guest]

Daff: I just edited the recipe. *It should be Pineapple rind and all. *It's delicious. The same with the Lemon. Just cut a whole lemon in quarters and pop one quarter into the juicer.

Try Almond milk. *You can't go wrong with it. *It's delicious. *:)

Did I answer all your questions?

Love,
~Res


Res,
Thanks for the response. You answered all my questions about your particular recipe, yes. 1/4 of the whole lemon, eh? Perhaps I could taste and feel the lemon hours later with the other stuff coz I'm sensitive to it? Maybe a 1/4 won't be as noticeable to my taste buds.

The questions about the sesame seed milk, no. I was trying to make the sesame seed milk coz in her book, Victoria said it helped decrease her "addiction" to sugar. I've got a bit of the same. It's hard for me to say no to anything with sugar. I'm sure it's not the only reason my weight is ballooning but it's got to be a major part!

Got a recipe for almond milk or instructions on how to make it? I'm not sure if it'll work for me. I've got a bit of a sensitivity to almonds. When I eat whole almonds, my tongue tingles and the insides of my ears itch!! It's weird!!! :) Slivers of almonds don't seem to trigger the reaction so maybe the milk won't either.

Again, thanks for your response!

Anne

[zerolema]

This is a great BREAKFAST! taken from:

The Raw Gourmet, Simple Recipes for Living Well (c1999)
by Nomi Shannon (Alive Books).
enjoy 8)

Banana Papaya Pudding


Smooth, creamy and filling, this pudding is also delicious
with two pitted prunes or figs blended in. When you make this pudding, don't throw away the papaya seeds. They have a wonderful spicy and peppery
flavor.

1/2 ripe papaya (approximately 1 cup) peeled and seeded

1 banana peeled and cut in chunks


Put the papaya in a blender and blend just enough to break
up the fruit. Add the banana; blend until smooth. Eat
immediately. Serves 1.


Variation 1: Add 1-2 tablespoons raw almond butter, blend

Variation 2: Add 2-3 teaspoons raw tahini, blend

[Res]

I've had that!!! (Hops up and down in excitement!!) Yes it is good! Thanks SO much for adding to the recipe box! ;D

*Smooch*
~Res

[zerolema]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!

[Res]

"...scraping the bowl and begging for the recipe!"

I dunno, might be the mood I'm in or the music I'm listening to but this just cracked me up! ;)

[zerolema]

Yeah Res, I thought that was funny too, why do you think I made it? I had to see if it was true.........it was!
Here's my contribution for the week, I hope people like these!
Enjoy Lanie Gurl

Spinach Mousse


This delicious green mousse is very simple. If you want to
keep it really light, dispense with the crust and serve it
in individual ramekins, or make it in a pie plate and cut it
into wedges. This recipe will fill a 9 inch (22.5 cm) pie
pan including a crust.


This recipe calls for a large amount of spinach. If you are
using the packaged, pre-washed variety, be sure you are using
an equivalent amount, by weight.


Spinach mousse looks beautiful decorated with paper-thin
slices of mushrooms covering the entire top in a spiral
pattern, topped in the center with a sprig of parsley or
basil. If you're preparing mousse for a party, you can make
it in advance and store it in the refrigerator for one day,
although it will lose some nutritional value. For a really
large crowd, double or triple the recipe and make it in a
large rectangular pan.


2 tablespoons pine nuts, soaked in water 20 minutes, drained
1 large bunch spinach (1 pound-500g), cleaned, dried, torn
in pieces
1/4 cup raw tahini
3 tablespoons lemon juice
3 cups sliced mushrooms
1/4 teaspoon sea salt
5 tablespoons water (a bit more is sometimes necessary
depending on the moisture in the spinach-you want the
mixture to be moist enough to process easily)
1/8 teaspoon nutmeg (see note)
1-2 tablespoons psyllium husks (finely ground)


In a food processor, combine the spinach, tahini, pine nuts,
lemon juice, mushrooms, salt and water; process thoroughly.
The mixture will become an even green color. While the processor
is still running, very gradually sprinkle in the nutmeg, then
the psyllium. Press the filling immediately into the pie plate
or ramekin. Decorate with mushrooms. Chill for at least 30 minutes
before eating.

Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill
or 1/2 teaspoon Pizza seasoning.


Note: It is extremely important that you very gradually
sprinkle the psyllium husks into the mixture as the
processor is running.


Note: Spinach Mousse is a stand alone recipe. It also can be
served as a pie, with a crust. You will find several crust
recipes in The Raw Gourmet.

[Guest]

I am so happy to have found this site!

Res, your raw apple pie recipe sounds wonderful... and I will even be able to share it with my family!

[Res]

The Spinach Mousse sounds really good! :)



Wildflower: I haven't made the raw apple pie in eons. I'm going to get on it this weekend because I plan on starting the cleanse next Monday. I'm glad I popped in here to take a look around.

Cheers & love,
~Res

[saltsick]

I have some YUMMY recipes -
Thai noodles
coconut meat sliced into "noodles"
bell pepper
carrots
bean sprouts
and any other veggies you have on hand!
peanut sauce:
1/2 cup cashew butter or almond butter
Soy sauce - nama shoyu 1tbsp
ginger to taste
2 cloves garlic
1tbsp maple syrup
two tbsp olive oil
and BLEND
add water if mixture too thick
This recipe is SO tasty!


I made chocolate pudding that was so delicious -
Avocado
Raw Carob powder
Mix and make you tummy happy!


Frozen bananas blended in the blender tast just like ice cream
I like to add nut butters and carob powder and even coconut

[Res]

The 6 Healthiest Staple Foods in Italian Cuisine
by www.SixWise.com


Italian cuisine is far more complex than the pizza, pasta and lasagna for which it's famous in America. In fact, depending on the region -- Rome, Tuscany, Sicily, etc. -- you may find polenta or risotto instead of pasta, lamb instead of seafood or flatbread vs. thicker-crust pizza.
Also, in stark contrast to America, in Italy meals are a lengthy process, meant to be savored (though more fast-food restaurants are creeping in to the bigger cities). A typical Italian meal would start with antipasto and be followed by a pasta course (or polenta, risotto or soup), then a meat, seafood or vegetable dish. Next may come a salad, a fruit and cheese course, and a sweet dessert.

Trying some healthy Italian favorites in your own kitchen does not have to be complicated, though. Check out these six Italian staple foods below -- some of the healthiest foods on their menus -- then try your hand at the tasty recipes below.

1. Tomatoes *

Whether in sauce or soups, sun-dried or fresh, tomatoes are a mainstay of Italian cooking. This was not always the case, though. Since tomatoes are a part of the nightshade family, people once thought they were poisonous and kept them strictly for decoration purposes in their gardens. It wasn't until the 16th century that tomatoes became a food source in Europe and Italy.

Health Benefits: Aside from being rich in vitamins C, A and K, tomatoes contain lycopene, a carotenoid with potent antioxidant and cancer-fighting properties. Lycopene protects cells from oxygen damage, fights colorectal, prostate, breast, endometrial, lung, and pancreatic cancers, and reduces your risk of heart disease.

Studies have found that the synergy between phytonutrients and lycopene in tomatoes, rather than an isolated nutrient, is what's responsible for their benefits.

Cooked tomatoes are a more concentrated source of lycopene than raw ones, and lycopene is better absorbed when they're cooked with a little oil, making Italian sauces an ideal source.

2. Oregano

This herb is used in Italian sauces, soups, pizzas and vegetables, either fresh or dried, for its warm, intense and aromatic flavor.

Health Benefits: Two compounds in oregano, thymol and carvacrol, have potent antibacterial properties. The herb is also a potent antioxidant, rich in phytonutrients. On a per gram basis, fresh oregano has:

42 times more antioxidant activity than apples
30 times more than potatoes
12 times more than oranges
4 times more than blueberries

NEXT>

[Res]

3. Garlic http://www.sixwise.com/images/articles/2006/05/17/19094764[1]ITALIAN.thb.jpg

Garlic is used in many Italian dishes (but, as a relief to those non-garlic fans out there, not all). You may find it sliced on pizza, cooked in sauces, rubbed onto bread, or served as marinated whole cloves with olives.

Health Benefits: Garlic, a member of the onion family, has many potent health-promoting properties. Many of these benefits (and its characteristic smell) stem from its sulfur-containing compounds, such as allicin. Garlic has been found to:

Lower blood pressure
Lower LDL (bad) cholesterol
Prevent atherosclerosis
Reduce the risk of heart attack and stroke
Be antibacterial, antiviral and anti-inflammatory
Act as a potent antibiotic
Fight cancer
Protect against the side effects of diabetes
Help prevent weight gain
Provide antioxidant protection

4. Olives and Olive Oil http://www.sixwise.com/images/articles/2006/05/17/26485247[1]ITALIAN.thl.jpg

Olives are one of the oldest foods known, and it's thought that they've been used for food for some 7,000 years. Whole olives are used in many cooked Italian dishes, salads and antipasto, and olive oil is a part of just about every meal. Italian olive oils have been compared to fine wines in the number of different varieties and flavors they represent.

Confused about olive oil grades? Extra virgin is the unrefined oil from the first pressing, and usually indicates a higher quality oil than virgin olive oil.

Health Benefits: Olives contain healthy monounsaturated fatty acids that have been found to reduce the risk of atherosclerosis and increase HDL (good) cholesterol.

Olives and olive oil also contain antioxidants, polyphenols, flavonoids and vitamin E. This combination has been found to help fight colon cancer and heart disease, as well as reduce inflammation.

5. Artichokes http://www.sixwise.com/images/articles/2006/05/17/ARTItalianthb.jpg

Artichokes are much more common in Italian cuisine than they are in America, and with good reason. Artichokes can be stuffed, steamed, served with sauce or with pasta, and eaten with salads, all with a unique flavor.

The artichoke is actually the unopened flower from a thistle-like plant. Typically, only the fleshy, tender portion at the bottom of each leaf is eaten, along with the heart of the artichoke, which is considered a delicacy (you can buy canned artichoke hearts as well).

The variety of artichoke common to Italian foods is the globe artichoke or the baby artichoke. (The Jerusalem artichoke is actually not an artichoke.)

Health Benefits: Artichokes are an excellent source of magnesium, folic acid, fiber and vitamin C.

6. Basil http://www.sixwise.com/images/articles/2006/05/17/basil.gif

Basil is an important part of pesto, a favorite Italian sauce of basil, parmesan cheese, pine nuts, olive oil and garlic, usually served with pasta, but basil is also used as a flavor-enhancing herb in many other Italian dishes.

Health Benefits: Basil contains flavonoids that protect cells from radiation and oxidative damage. It also contains potent volatile oils that are anti-bacterial and effective at warding off unwanted bacteria, as well as contain anti-inflammatory properties. Basil is also a good source of iron, calcium and vitamin A.


NEXT>

[Res]

Tasty Italian Recipes to Try Out Tonight

Pesto Sauce

3 Cups Loosely Packed Fresh Basil
3 Tablespoons Pine Nuts, Lightly Toasted in the Oven
2 Cloves of Garlic
3/4 Cup Extra-Virgin Olive Oil
1/4 Cup Freshly Grated Parmesan Cheese
Salt to Taste

Place basil, nuts, garlic and salt in the food processor, and process 1 minute.

Slowly start pouring in the olive oil until you reach the desired consistency.

Add the cheese, and mix well.
Makes about 1 1/2 cups of pesto.

Source: Deborah Mele, Italian Food Forever


Artichokes in Tomato Sauce

8 Medium Artichokes
1 Medium Onion
Salt & Pepper
2 Garlic Cloves, Minced
3 Tablespoons Olive Oil
1 (28 oz) Can Chopped Tomatoes
1/2 Cup Fresh Parsley, Chopped

Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot.
Cut off about 1/3 from the top, and remove the prickly choke from inside.

Place the cleaned artichoke immediately in a bowl of water with a little lemon juice to prevent discoloration.
Cut the artichokes into wedges and leave in the lemon water until ready to use.

Sauté the onion and garlic in the oil until translucent.
Add the tomatoes, and simmer for about 10 minutes.
Drain the artichokes and add these to the tomato sauce.

Season with salt and pepper, and cook for about 45 minutes or until the artichokes are fork tender.
If the sauce becomes too thick, add a little water as needed. Serve warm or at room temperature with the fresh parsley sprinkled on top.

Pretty sure I drooled... ;)

[Res]

Wasn't quite sure where to put this, so it's going here for now. *This is kind of hilarious to me. *I *hate* *loathe* *detest* & **despise* Shopping, but read what they say about the health benefits ::)

Shopping as a Form of Therapy? According to Some Research, You Bet!
by www.SixWise.com


There seem to be two camps when it comes to shopping -- those who go into withdrawal if they don't do it regularly, and those who will stop at nothing to avoid it. Those in the former group will be thrilled to learn what they probably already feel: shopping can be good for you.

Shopping Releases Feel-Good, Desire-Inducing Chemicals



Women shop longer when they're with another woman than when they're with children, men or by themselves.

At the heart of the matter is that finding the pantsuit that makes you feel professional or the shoes that make you feel sexy causes mood-enhancing chemicals to be released in your brain.

That's right. The same chemicals that are released when we exercise, eat a piece of chocolate (mmm, chocolate ;)), or fall in love are also released when we shop. The two chemicals at play are serotonin, which is closely related to mood (low levels are linked to depression) and dopamine, a neurotransmitter that stimulates desire and gives us an intense feeling of pleasure.

A Shopper's High

Dopamine, in particular, appears to play a role in why people can become addicted to shopping. It seems that, to those who enjoy it, shopping induces a "high" feeling. The better that this feeling is, the more we want to experience it again.

"You're getting a release of a chemical in the brain which is associated with learning, with making new memories, and with learning behaviors and how to repeat them," said David Sulzer, an associate professor at Columbia University Medical Center.

Shopping for Self-Worth

Perhaps you've saved for months, and finally have enough to purchase a coveted high-definition television. Or, you find those perfect figure-flattering jeans, or invest in some scented candles to soothe your nerves at the end of the day.

Get Your Own Shopper's High Right Now


Looking for that certain something to help you be safe, live longer and prosper? Sixwise.com has everything you need, from aromatherapy bath salts for you, to radon test kits for your home. (oh geez, sorry about this one ::))

Enjoy a relaxing shopping experience by perusing the good-for-you, wellness-promoting categories that appeal to you.

First Aid/Pain Care
Safe Skin Care
Women's Health
Bath/Shower
Home Cleaning Products
Educational Toys
Pest Control
CD's/DVD's
Home Safety
Mats/Rugs


Upon leaving the store with your purchase, you feel good -- you're successful, attractive, worthy of some pampering.

"Shopping is an easy way to assert self-worth, one of the simplest ways," says Judith Mueller, executive director of The Women's Center in Vienna, Virginia.

NEXT>

[Res]

Shopping for Camaraderie

Particularly among women, shopping presents a unique opportunity to share opinions, boost each other's self-esteem and talk -- all of which can be as beneficial as any form of therapy or stress relief.

In fact, when women shop with another female companion, a study found they shop longer than when they're with children, alone or with a man.

"When two women shop together, they talk, advise, suggest and consult to their heart's content, hence the long time in the store," said Paco Underhill, who ran the study and also authored "Why We Buy: The Science of Shopping."

"Shopping has always been a form of therapy, and I think this has both positive and negative implications," he says. "Women get an enormous amount of pleasure from the act of looking, and it's an escape."

When Shopping Goes Wrong

Shopping can, indeed, boost your self-worth and self-esteem, help you nurture your inner desires for a more comfortable home or a creative outlet -- even help you develop deeper relationships with your shopping buddies. But there are also ways in which shopping can be taken too far, and end up harming rather than helping you.

According to the American Psychological Association, an estimated 15 million Americans are compulsive shoppers, meaning they can't control how much they shop. Some 90 percent of compulsive shoppers are women.

Not knowing when to say when while shopping can quickly bring on a whole new set of problems in your life, including debt, feelings of guilt, anxiety over how to pay bills, a sense of losing control and more. How do you know if shopping has become a problem for you?

Shopping has become your only way of rewarding yourself.

You have an underlying depression or loneliness, and you're spending more and more to make yourself feel better.

Shopping (at stores or online) is interfering with your work or relationships.

You can't resist going shopping, even when you should be doing something else.

You have to spend more and more to enjoy the shopping experience.

Your spending has gotten out of control, your credit card debts are high and you don't know how to get out of debt.

Healthy Shopping Tips

Want to be sure that shopping remains a pleasant pastime in your life, and not a source of bankruptcy or financial stress? Use these tips to stay in the clear.

Shop only with cash so you can't overspend.

Try window shopping -- if you can't resist, leave your wallet at home or only carry a small amount of cash.

Stay away from impulse purchases, especially high-priced ones or those that can't be returned.

If you find that you spend more than you should when you're with a particular person, avoid shopping with that person.

[Res]

No Bake Carrot Cake (From some London people so spelling and references are going to be a bit Brit. :))

*References to "Chet" means Chet Day. www.chetday.com. Well worth a visit.

Its wonderful moist rich tasting cake and no baking either.

1/2 cup of soft pitted dates
1/2 cup of drained chopped frozen or frsh pineapple
3/4 cup of dried apples
1 cup of carrot pulp
1/2 cup of unsweetened coconut
1/4 cup chopped walnuts
2 teaspoons cinnamon
1/4 teaspoon of allspice

Puree the dates and pineapple. Grind the apples till fine and mix all ingredients together.

Shape into two layer 'cakes' about 6 inches
round.

Assemble the layers one on the other with frosting between and on top.

Chet's cream frosting is easy but takes 12 hours and the family wouldn't wait till tomorrow. You put equal parts of soaked and rinsed cashews, and water and blend until creamy.

Then put into a mesh bag over night to produce a cream cheese, which can be flavoured with a couple of dates to 1/2 cup of cheese and 1/2 teaspoon of almond
extract, and he suggests sweetening with rice bran syrup, whatever that is. It must be specifically American and I guess honey would have to substitute over here.

Well worth the effort and the tops for a treat meal.

Cheers! :)

[Res]

CELERY-NUT SALAD

4 stalks celery, sliced
1 green onion, minced
Minced parsley
2 large tomatoes
1/2 cup grated nuts (walnut or pecan)

Cut the tomatoes in small pieces and mix with the celery
and green onion and parsley.

Add a mixture of orange and lemon juice as dressing. Use lettuce leaves as a bed for this salad and sprinkle with grated nuts.


---


GAZPACHO SALAD

1/2 cup cooked brown rice OR soak rice for 48 hours
2 seeded/diced tomatoes
1 seeded/diced cucumber
1/4 cup chopped onion
1 tbs red-wine vinegar
1 tbs minced garlic
Romaine or Red leaf lettuce

In blender combine 1 cup tomatoes, 1/2 cucumber, 2 tbs
onion, minced garlic and 1 tsp vinegar. In bowl combine
rice and 2 tsp vinegar. Toss well. Add remaining veggies.
Toss until combined. Refrigerate up to 4 hours. Serve on
top of lettuce leaves.

[Res]

SPROUT SALAD

1 cup any sprouts you have on hand (alfalfa, lentil,
sunflower, or other)
1 cucumber, diced
2-3 scallions, chopped
3 tbs lemon juice
2 tbs tahini
1 clove garlic
Pinch cayenne

Put the salad ingredients in a serving bowl. In a small
bowl mix the lemon juice, tahini, and garlic minced with
the salt. Add pinch of cayenne. Whisk together well.
Pour dressing over salad and toss to blend flavors


---


WALDORF SALAD

Apples, cubed
Walnuts, chopped
Raisins or grapes
Avocado

Mix with fruit juice to moisten. Top with grated coconut
if desired.


---


CARROT-SPROUT SALAD

1 cup sprouts, whatever kind you have handy
2 cups grated carrots
1/4 cup parsley, finely chopped
3 tbs lemon juice
2 tbs olive oil
pinch cayenne

Put salad ingredients in serving bowl. Blend dressing
ingredients in small bowl. Whisk to blend. Toss dressing
and salad and let sit 20 minutes before serving. Serves
four.

[Res]

Another from friends on the other side of the pond. :)

No- bean humus defies description but is another tasty treat to explore if you want a really good dip

2 medium courgettes (zucchini)
1/4 cup olive oil
4-8 garlic cloves
salt (or use dulse flakes)
1/2 cup lemon or lime juice
3/4 cup sesame seeds
3/4 cup tahini – homemade !
1/4 t cayenne
1 t paprika
1 t ground cumin

Process courgettes, olive oil and garlic first in food processor.

Add remaining ingredients and process until smooth. Yummy!

[Res]

Hmm - I think I'm hungry. *Time for another lemonade.

Next a different way with broccoli which many rarely think of as a `raw' possibility. Try this and it will change your mind - broccoli primavera

3 large bunches of broccoli
1/3 cup of tahini – homemade is done in seconds and MUCH better than shop tahini
1-2 garlic cloves
1/4 cup fresh lemon juice (3 - 4 lemons depending)
1/3 cup water
2 teaspoons soy sauce
1/2 cup sunflower seeds (plumped in water 24 hours)
1/2 cup raw almonds (plumped in water 24 hours)
1/4 cup red onion, chopped

Cut broccoli florets from the stalks and place the florets in a large mixing bowl. Next, blend the tahini, garlic, lemon juice, water and tamari, until smooth and creamy. Pour the mixture onto the broccoli florets and stir until evenly covered with sauce. Stir in the sunflower seeds, almonds, and onion. Feeds 2 to 3

[Res]

MARLENE'S POTATO/CORN CHOWDER (semi-raw)

6 large potatoes (diced)
1 large onion (diced)
1/2-1 cup celery (diced)
4 large carrots (diced)
1 cup shredded cabbage
1 package white or yellow corn
or cut corn off 4 cobs of corn (I used the fresh)
1/4 cup chopped parsley
1 gallon water
Seasonings to your taste (Spike, Mrs. Dash, Miso, etc.)
1 Tbsp. olive oil (optional)

Bring water to boil, add vegetables (except corn and parsley) and simmer for a short time... you want to keep veggies still a little crispy.

Add the corn and parsley just before ready to serve. (It's a very colorful soup.)

We enjoyed the hot soup, but knowing that there was still some life in it made it even better.

Recipe courtesy of Marlene Grauwels

[Res]

This sounds SO good!


Fruit Smoothie Recipe:
The Rogue Flamingo
Or the Pink Panther. This sweet fruit recipe is great for breakfast, an afternoon snack, or for dessert.
from: www.chetday.com

2 cups hulled strawberries
1 cup chopped watermelon
Juice of 2 freshly squeezed oranges
Juice of 1 freshly squeezed lime
½ cup ruby red grapefruit juice

Combine all of the ingredients in a blender until smooth. Cover and chill. Before serving, shake or stir, then pour into chilled glasses.


Enjoy this fruit smoothie recipe.

[sopheetsa]

mmmmmmmmmmmmmmmmm ! :)

[thialc]

Res, you must be in the middle of a cleanse. I don't see recipes like these unless you are. :)

Thay sound awesome!!!

How do you make the Tahini?

Thanks,

Thia, down 15lbs and holding after 22 day cleanse. Oh, and 2 sizes.

[Res]

Hahah, Thialc you're absolutely correct. ;) Nice to "see" you! Here ya go:

Homemade Tahini
(Sesame Seed Paste)


While Tahini is readily available in health food stores, Middle Eastern groceries, and even most supermarkets today, it is also very easy to make your own.

4 cups sesame seeds
1/4 to 1/2 cup vegetable oil

Preheat the oven to 350° F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.

Put the sesame seeds in a blender or food processor fitted with the metal blade. Add the vegetable oil. Process to a smooth paste, about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency. Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

Makes 3 cups.

[Res]

Ooooh, look what I found! :)

Melonade
(the best lemonade you will ever taste)
Juice:
1 Lemon (without peel or use citrus juicer)
1 1/4 of a Medium Sized Watermelon



Carrot Apple Juice

6 carrots
2 golden delicious apples
Juice in the order listed. Makes 2 servings.


A Truly Hot & Healthy V-8

5-6 Carrots
1 Beet
3 Large Tomatoes
1 bunch Spinach
1/8 Cabbage
Kale leaves
1 Red Bell-Pepper
1 stalk Celery
1/4 sweet Onion
1/2 clove Garlic
(add chili pepper and salt if
desired.)



Power Punch

Sorrel -- 6 Leaves
Apples -- 2 Large Granny Smith,
Unpeeled, Uncored and Quartered
Lime -- 1 Peeled
Mint -- 1 Sprig with Stems
Parsley -- 1 Handful with Stems

Take this on an empty stomach.
Don't eat or drink anything else for half
an hour.
Any dessert apple can be substituted.



Cows Eat Grass, you should too!

2 handfuls Spinach
1 bunch Wheat Grass
5-6 Carrots
1 stalk Celery
Add spirulina or a super food if desired...


Blueberry Smoothie

5 oz. Cascadian Farm Frozen
Organic Blueberries
2 Bananas
2 cups of Ice
1 Cup of filtered water



Banana Kale Smoothie

This smoothie is filled with essential vitamins, minerals, enzymes and packed with calcium!
1-2 Bananas
1 Table Spoon of Sesame Tahini (raw)
1 Organic Kale Leave (without stems)
1 Table Spoon of Spirulina or other super food
2-3 Cups of Ice
2-3 Mint Leaves (optional)

Blend till smooth and creamy. You should not be able to see any small parts of the kale. Fresh & organic mixed greens will work as well.


http://www.kurts-smilies.de/essen.gif

[Res]

*Reminder*

Peter's wife Marlene has some GREAT recipes posted on the website right about here > http://therawfoodsite.com/recipes.htm ;)

[Res]

That Banana Kale Smoothie is calling out to me. I would consider that a Green Smoothie, right? :)

[Res]

This sounds interesting: I'd rather "Juice the coconut" myself cuz it creates this amazing coconut cream but this sounds worth a try:

Pineapple-Coconut-Drink

Easy but sooo delicious.
10 ice cubes
1 (12 ounce) can crushed pineapple in juice (Or FRESH)
1 (14 ounce) can unsweetened coconut milk (Or Fresh)

Put ice cubes in blender and blend on high until it is crushed.
Add pineapples with juice and coconut milk and blend until smooth.
Serve immediately

4-6 servings Change size or US/metric
Change to: servings US Metric

5 minutes 3 mins prep

Don't forget the little umbrellas. ;) http://www.plumparty.com/Merchant2/graphics/products/small/18630.jpg

[Res]

Fruit ICIES
http://foodchannel.l1.mysmarthost.com/Content/Image/tropical_fruit_-_web.jpg

These are easy to make. All you need is frozen fruit. The flavors are many and children love them. They stand on an equal footing with other frozen treats and are made easily in your food processor or blender. The procedure is simple:

1. Cut fruit into 1-inch chunks and freeze in airtight containers.
2. When ready to prepare an icy, simply puree the frozen fruit in a food processor or blender (with a little juice if necessary) until thick and creamy.

Practically any fruit you can freeze makes a wonderful icy. The following are a few favorites:

cantalope
honeydew
strawberry
banana
peach
pineapple
papaya
apricot
tangerine
nectarine
persimmon
mango (I would marry a mango).

From: Fit For Life

[Res]

Tropical Fruit Smoothie

Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 2 servings


INGREDIENTS:

1 mango, peeled and seeded
1 papaya, peeled and seeded
1/2 cup fresh strawberries
1/3 cup orange juice
5 cubes ice

DIRECTIONS:

1. Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.

ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 6/4/2006


How simple is this? :) Leave your blender out on the counter.

[gillmoli]

Thai Green Papaya Salad (Som Tum)

2 Servings

3/4 lime
2 cups green papaya, shredded
6 green beans
1 clove garlic
1 1/2 tablespoons fish sauce
1 tablespoon dried shrimp
2 chili peppers
5 cherry tomatoes
2 tablespoons peanuts, toasted
1 1/2 tablespoons palm sugar (or 1 tsp of agave nectar)

"Many Asian supermarkets have shredded green papaya and that is what I use. However, if you can only find whole green papaya, the papaya can be peeled and shredded using a regular cheese grater. When you get closer to the center, you will see the white immature seeds inside, discard the seeds.

In Thailand, green papaya salad is made using a clay mortar, wooden pestle and a spatula. Smash a clove of garlic first. Then add green beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes. Add chili peppers and crush them just enough to release the hotness, unless you like your salad really hot. Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.

However, if you do not have a big enough mortar you can crush garlic, tomatoes, green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice and palm sugar to the bowl. Add green papaya and mix well.

Tips and substitutions
For a vegetarian som tum, omit the dried shrimp and substitute soy sauce (or shoyu) for fish sauce.

The balance of fish sauce, lime juice, palm sugar and peppers listed here are only guidelines. Som tum is an individual dish that you will find you might like yours with more, say, lime juice than what the recipe calls for." --From: ThaiTable.com

My Thai mother-in-law makes this for me all the time. I LOVE IT! You can make it either spicy or mild, as you can with all Thai dishes.

Enjoy!

(I'm not done with my cleanse yet, but I'm already thinking about my new eating lifestyle!)

~Lissa

[Res]

Thanks Lissa, this sounds great!

This next link isn't exactly RAW oriented but it is healthy and I've only just begun to take a look but check it out if you're interested, One Week Healthy Menu (http://www.whfoods.com/new7day.php)

~Res

[Res]

http://www.veganmomma.com/blog%20pictures/Juice/06.21.06.cantaloupesmoothie.JPG


Cantaloupe Smoothie (http://veganmomma.com/blog/?cat=36), takes less than three minutes to make.


1/2 ripe cantaloupe cubed
1 cups coconut water or plain water
2 tbsp of freshly ground cashews

Instructions:
Place liquid in blender
Add cantaloupe
Blend until smooth
Enjoy!

[sopheetsa]

holy MOLY!

Things have taken a luxuriant turn in this thread!

myself-- haven't been slouchin in the luxuriating dept. been sampling raw delights with raw chef friend-- like raw coconut "ice cream".

http://www.palawan-elnido.com/images/thmbnls/our-food-lg-sm.jpg

keep havin fun! :)

[Res]

Look at that! Yum! Any way to get the recipe for raw coconut ice cream? Enjoy Soph! :)

Love,
~Res

[Res]

Just found this Raw Food site with recipes: (click >) http://www.rawfoods.com/images/livingfoods.gif (http://www.rawfoods.com/recipes/)

If you try any of these let me know which ones you liked. :)

Love,
~Res

[Res]

Oooooh, this could be for our members who suffer with IBT or Crohns disease, or any other stomach disorder: :)


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!!

Healing Smoothie (http://www.rawfoods.com/recipes/healingsmoothie.html)

Love,
~Res

[Res]

These look really good and might be helpful when we're hungry, don't know what to eat and need a good choice. :D

20 Simple Juice Recipes

Carrot/Apple Juice
6 carrots
2 apples

Liver Mover
2-3 carrots
½ beet

Bromeiain Special
pineapple (skin & all)
unscrew top and throw away

Orange or Grapefruit
3 oranges (peeled)
or 1 grapefruit (peeled)

Evening Regulator
2 apples
1 pear

Digestive Special
handful of spinach
6 carrots

Holiday Cocktail
2 apples
1 large bunch of grapes
1 slice lemon with peel

Body Cleanser
4 carrots
½ cucumber
1 beet

Rejuvenator
handful of parsley
3 carrots
2 celery stalks
2 cloves of garlic

Cantaloupe Juice
cut into strips and juice
(rind and all)

The Waldorf
1 stalk celery
2 apples

Sunshine Cocktail
2 apples
4-6 strawberries

Energy Shake
handful of parsley
6 carrots

Watermelon Juice
cut into strips and juice
(rind and all)

Potassium Broth
1 handful of spinach
1 handful of parsley
2 stalks of celery
4-6 carrots

AAA Juice
6 carrots
1 apple
2 stalks of celery
½ handful of wheatgrass
½ handful of parsley
½ beet

Passion Cocktail
4 strawberries
1 large chuck pineapple
1 bunch black grapes

Morning Tonic
1 apple
1 grapefruit (peeled)

Digestive Cocktail
¼ lemon with peel
½ grapefruit (peeled)
2 oranges

Alkaline Special
¼ head cabbage (red or green)
3 stalks of celery

Love,
~Res

[gillmoli]

Res~

I'm sorry if this is a redundant question: what's the best "broth" to have during the first few days off the cleanse?

Would any of your soup recipes at the beginning of this thread be okay? Should it be cooked or raw?

Can you tell I'm nearing the end? :D

Thanks!

~Lissa

[Res]

That's a good question. Burroughs has the recipe in his book. Do you have that? If not, all I do is throw a bunch of veggies in spring water with herbs and salt and away I go. Evidently I don't use any specific recipe.

Someone in this thread did post a great sounding soup. I'll post it if I find it before you do. :)

~Res

[gillmoli]

Res,

Thanks...oops, totally forgot that Burroughs' book has recipes in it! :o

But there is an all raw "soup" that's just a bunch of veggies and spices pureed in a food processor. Would that do?

My image of broth is like chicken broth without anything else in it, just pretty much clear liquid and not thick...that's why I wanted to be sure I did the right thing. I don't want to introduce too many "solid" foods to my system too soon.

Day 20 today!!!!

~Lissa

[gillmoli]

Help!

Looking for a tried and true Green Smoothie recipe! Anyone have a favorite mix of fruits and veggies that they like and don't have to "choke" down due to the taste?

I'm totally new to juicing/making smoothies and have no idea what books to get or where to begin. I've done research all morning on Amazon trying to find the most complete juicing book. No luck so far.

Thanks!

~Lissa

[Res]

Actually yes, I found one that I like. Take Swiss chard and mix with 2 mangos. This one is palatable and didn't gag me like the Kale recipe...blech. Let me know what you think! :)

[Res]

*Fudge* Recipes

From: FromSADtoRAW.com (http://www.fromsadtoraw.com/Recipes/)

Raw Fudge

1 cup medjool dates and a vanilla bean cut into pieces
(soaked in just enough water to cover overnite to soften)
3/4 cup raw cashew butter
1 cup raw cacao powder
(peel and dehydrate cacao beans then grind up to a powder)
3/4 c. raw carob
1/2 c. raw mesquite
1 T. coconut oil
splash of agave nectar
pinch of salt

Blend all the ingredients in a powerful blender (I use a K-Tec) until it is a smooth batter. Line a glass baking dish with wax or parchment paper and pour on the batter. Freeze for a few hours, take out of freezer to cut into squares and put back into freezer. The next day its ready and kinda solid. It starts to get really gooey as it thaws so I just pull a piece out of the freezer when I want to eat one. Really yummy!

These are not exact measurements as I just tend to eyeball all the ingredients:



Carob Fudge

2 cups raw almonds (soaked for a minimum of 6 hours)
1/2 cup raw carob powder
1/2 cup raw honey
3 Tablespoons raw almond butter
6 pitted dates
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon nama shoyu
1/8 teaspoon nutmeg

shredded organic coconut, unpasteurized and unsulfured

Put the almonds, carob powder, honey, almond butter, dates, cinnamon, vanilla, shoyu and nutmeg in a food processor and thoroughly process until creamy.

Form the mixture into small balls. Roll each in coconut and place the finished candies in paper candy cups. Serve either chilled or at room temperature.

Makes about 20 pieces



Chocolate Fudge

1.5 cup soaked cashews
2 huge dates
1/3 cup soft yellow raisins
1/3 cup carob powder
1 cup water
1/4 raw honey
1 cup shredded coconut

I used food processor.... 5 minutes and it is ready!! I made some cookies of it and put it in dehydrator... and balls - just put them in the fridge... that's is amazing how that simple mix could taste!!


*Keep in mind that although this stuff is natural it can pack on the pounds. ;)

Love,
~Res

[Res]

I had to post this- it's hilarious;


Raisin Cookies
They're supposed to look something like this: ;)
http://www.fromsadtoraw.com/Recipes/RaisinCookies.jpg

Almonds
Sunflower Seeds
Apples
Raisins
Dates
Cinnamon
Water
Vanilla Extract
Maca
Bee pollen
Mesquite Meal

Directions not available....be creative!

- Karen Kimrey

Recipe (http://www.fromsadtoraw.com/Recipes/RaisinCookies.htm)

[gillmoli]

Res~

Thanks for the mango/swiss chard recipe. I'll give that a go tonight! So excited to try all of these new recipes.

A side note: I tried the Lori Baird soup...tomatoes, peppers, dill, garlic, raisins, sun dried tomatoes, onion, olive oil, sea salt, avocado all combined in the blender, you remember, the one where she said her kids scraped their bowls clean? It's AMAZING. I made it last night and brought it to work today for lunch. I had a few tastes after I made it...SO GOOD! I never thought cold soup would be so delicious. It's funny, you could add an extra avocado and have a fantastic dip from the same recipe! The raisins add a gentle sweetness to it...yummy! Can't wait for lunch! :D

Also, tried the date, celery, banana dish...I think I may add either chopped walnuts or chopped almonds with a dash of sea salt...just a tad too sweet for me, but definitely yummy too! Thanks for that! :)

~Lissa

[TX Vegan]

:) I know it's already posted, but I can't find it. could someone give the the recipe for lemonade smoothies :D

[Res]

Avocado Smoothie

1 ripe avocado
1/2 cup raw cashews
1 banana
5 dates
2 cups spring water
1 big Tablespoon lecithin
1 large chunk fresh coconut
3 ice cubes

Pre-blend coconut, cashews, dates and water on high speed. Strain. Add other ingredients, blend and serve.

[katie97]

Hi all,

I am nearing the end of my cleanse....only 2 more days to go. I will have completed an 18 day cleanse for my very first MC!! Woooooo hoooooo! I am very proud of myself for this accomplishment, because when I first began on this journey....I really wasn't even sure I would make the 10 days!! I would love to go longer this time (30 days), but unfortunately I have some other comittments that won't allow me to continue at this time. But I will be BACK doing another MC in September and that one will be 30 days! I can't wait! :D

I was wondering if anyone has some good recipes for salad dressings to use post cleanse? I don't want to go back to using those chemcial laden ones that we purchase in the grocery stores. And I want to start eating a lot of salads and greens along with other fruits and veggies.

Take care....and be well!!

Katie

[momoftwo477]

What is Braggs? Thanks,

[Res]

If you're referring to "Bragg's liquid amino's" it's just as it states. :) Braggs also makes the best Apple Cider Vinegar. Check out the aminos here (http://www.bragg.com/products/liquidaminos.html).

I use Braggs liquid amino's at times in place of soy sauce, in soup, to marinate in. I did a liquid fast for 3 weeks and included a broth made of hot water and a few squirts of aminos. It's pretty tasty. :)

~Res

[Res]

Katie: This is going to sound neanderthal, but I just use Olive Oil, lemon (or balsamic vinegar) and a bit of salt. It's delicious and really good for you. You could also add a few spices like, crushed thyme, basil and oregano to give it an italian taste.

I just read something fantastic about Extra Virgin Cold Pressed Olive Oil. It fights heart disease. Apparently heart disease is the #1 killer of women. If you incorporate Olive oil in your diet daily it cuts the risk down 50%. Then if you're eating 1 measley ounce of raw cabbage a day it's #2 in fighting cancer. GARLIC is #1.

Let's do it!! :)

~Res

[Res]

Salad Dressing Recipes from Braggs! (http://www.bragg.com/bragglifestyle/saladressing.html)

[katie97]

Res,

Thanks for your input and suggestion! I enjoy olive oil and I love balsamic vinegar....mmmmm! I guess you could use pretty much any type of spice you wanted with the olive oil and lemon to spruce it up a bit! I had read that the extra virgin cold pressed olive oil was an excellent way to help ward off heart disease and we could all use a healthier diet. But I didn't know about the cabbage and of course garlic is awesome! D

Thanks again....I can't wait to try experimenting once I break my cleanse which will be July 17! I extended it a few more days that I had originally planned! I don't want to stop, I feel so fantastic and 22 lbs lighther! Oh ya! :)

hugs,
Katie

[katie97]

Hey Res,

I just noticed that you also posted a link for recipes from Braggs. Thanks so much! Do you know where to purchase it? I don't recall ever seeing it. Would it be at a regular grocery store or a health food store? I live in Canada, so maybe we can't get it here.....but I will have a look around for it. I also noticed that you can order it online off the website. :D

Hugs,
Katie

[Res]

Hi Katie! Wow that's 22 lbs of fat and toxins gone Gone GONE! :D Congrats!

You should be able to purchase Braggs at any health food stores for certain. You might be able to try looking in the "health" section in a grocery store. Call them first to see if they have it.

You're doing great! :)

Love,
~Res

[katie97]

Hiya Res,

Thanks for the info on the Braggs, I will call around and see if anyone carries it. I do feel great having 22lbs of fat and toxic waste GONE off my body!! I am looking forward to doing the MC again in September to get rid of more fat and toxins!! Oh ya!! This is such an amazing cleanse, I am so glad I discovered it and this wonderful BB. Lots of fantastic support here which we all really need during this journey. :D

Hugs,
Katie

[TX Vegan]

Hi Katie! Wow that's 22 lbs of fat and toxins gone Gone GONE! :D Congrats!

You should be able to purchase Braggs at any health food stores for certain. You might be able to try looking in the "health" section in a grocery store. Call them first to see if they have it.

You're doing great! :)

Love,
~Res


:) You can order it from WWW.healthy-eats.com , they have lots of good vegan stuff, yummy:D

[Res]

Whoa, this looks like the ultimate Green Smoothie in the form of Raw Soup! Yum, check it out!

RAW CREAM OF SPINACH SOUP (http://www.epicurious.com/cooking/healthy/recipes/recipes/109007)

This uncooked soup isn't for the timid — raw garlic, ginger, and shallot impart strong flavors. Unless you can get freshly made vegetable juice from your local juice bar, you will need an electric juicer to make the tomato or carrot juice.
Active time: 1 hr Start to finish: 2 hr

2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
2 cups chopped spinach leaves
2 tablespoons chopped escarole leaves (optional)
1/2 medium California avocado, pitted and peeled
1/2 cup olive oil
1/3 cup packed fresh cilantro
1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)
1/4 cup finely chopped shallot
2 tablespoons chopped scallion
2 tablespoons minced garlic
2 tablespoons dry white wine
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon minced fresh jalapeño, including seeds
1 teaspoon minced peeled fresh ginger

Garnish: 1 small portabella mushroom cap, halved and thinly sliced

Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.

Chill soup, covered, until cold, about 1 hour.

Makes 4 servings.

Gourmet
January 2004
From RAW: The UNcook Book


Epicurious.com © CondéNet, Inc. All rights reserved.

[Res]

I hit the Jackpot on Raw soups this morning: Here we go!

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO (http://www.epicurious.com/cooking/healthy/recipes/recipes/106817)

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

1 3/4 pounds yellow tomatoes, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow bell pepper

1/2 cup finely chopped onion
1/2 cup orange juice
3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)

Cilantro Oil
1 avocado, peeled, pitted, chopped

Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.

Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.

Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.

Makes 6 servings.

Bon Appétit
July 2002

Epicurious.com © CondéNet, Inc. All rights reserved.


SPICY CUCUMBER-AVOCADO SOUP (http://www.epicurious.com/cooking/healthy/recipes/recipes/103659)

Active time: 10 min Start to finish: 10 min

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 lb), cut into 1/2-inch pieces
1 (8-oz) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

Each serving about 81 calories and 1 gram fat

Makes 6 servings.

Gourmet
July 2000




WATERMELON GAZPACHO (http://www.epicurious.com/cooking/healthy/recipes/recipes/103551)

The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce . Serve it with extra-virgin olive oil for drizzling.
Active time: 30 min Start to finish: 30 min

1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil

Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.

Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.

Top with diced watermelon.

makes 4 to 6 first course servings.

Gourmet
June 2000

And some other fun recipes here! (http://www.epicurious.com/cooking/healthy/recipes/july06?mbid=RF)

Love,
~Res

[nameht]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!

Is this a good recipe to come off the MC? I may try it tommorow (today doing OJ all day)

[peanutterb]

bumping up for FrankieL! :)

[Res]

A few more tidbits of info followed by a few Recipes. Some Veg and a few meat recipes. :D

The 6 Healthiest Staple Foods in German Cuisine
by www.SixWise.com (http://www.sixwise.com/)

German food is famous for its hearty meals of roasted meat, dumplings, potatoes, pickled vegetables, gravy and breads, and, of course, its beer and sausages (Germany has over 1,500 different types of sausage). Satisfying? Yes. Wholesome? Yes. Extremely healthy? Perhaps on the surface not, but in reality German cuisine is quite good for you.
Take their sausages. Each one has an average of only 280 calories, contains mostly meat (often pork) and no chemicals are used, completely opposite of American sausages, which are higher in calories, contain more fat, water and other filler meats, and are loaded with chemicals and preservatives. On top of that, German sausages are rarely served on a bun, but rather on a bed of sauerkraut or with a dipping sauce like mustard. In America, highly processed white buns are the norm.
So when it comes to German cuisine, there is much more than meets the eye. Here we've compiled six of the healthiest staple foods in Germany, along with a couple of tasty and healthy recipes for you to try at the end.
http://www.sixwise.com/images/articles/2006/08/02/sauerkraut.jpg1. Sauerkraut
Sauerkraut is one of the most famous, and most popular, German foods. It's finely shredded, fermented (or pickled) white cabbage, and its tangy flavor is used alongside sandwiches, meat and cheeses, and in warm salads and soups.
Health Benefits: Sauerkraut's benefits are two-fold. First, it's made of cabbage, which is known to fight cancer, treat peptic ulcers and provides vitamin C, fiber, manganese, vitamin B6 and folate. However, because sauerkraut is fermented, it has added benefits over regular cabbage.
Fermenting produces good bacteria known as probiotics, which produce beneficial enzymes, aid digestion and promote healthy flora in the digestive tract. Fermentation also produces isothiocyanates, compounds that have been shown to prevent cancer growth in test tubes and animals.
However, not all sauerkraut, particularly in the United States, will give you these benefits. Most sauerkraut sold in supermarkets is pasteurized, which means all of the good bacteria have been killed. In order to get the health benefits of fermentation you need traditionally prepared sauerkraut, which you can find in some health food stores (in the refrigerated section), in delis that make their own (sometimes sold in barrels) or by making it yourself.

http://www.sixwise.com/images/articles/2006/08/02/redcabbage.jpg2. Red Cabbage
Red cabbage is another popular dish in Germany and is used much in the same way as sauerkraut, as a side dish to meats and sandwiches and in salads and soups. German red cabbage is sometimes cooked with apples and has a sweeter flavor than sauerkraut. It can be served raw, braised or pickled, hot or cold.
Health Benefits: Like white cabbage, red cabbage has been found to prevent cancer and is an excellent source of fiber and calcium. However, it has six to eight times the vitamin C of white cabbage, as well as significantly more protective phytonutrients. The antioxidant polyphenols found in red cabbage, particularly its anthocyanins, have also been found to help prevent Alzheimer's disease.
http://www.sixwise.com/images/articles/2006/08/02/white.jpg3. White Asparagus
In Germany, white asparagus, or weisser spargel, signifies the beginning of spring. From about mid-April to June, festivals emerge to honor the vegetable and restaurants even come out with special asparagus menus. It is served not only as a side dish but also as a main entrée, especially during the spring.
Health Benefits: Asparagus is an excellent source of vitamins K, C and A, and folate, which is good for heart health and helps prevent birth defects. Asparagus also contains inulin, a type of carbohydrate that humans can't digest, however good bacteria in the large intestine can. As such, inulin helps promote the growth and activity of good bacteria in your digestive tract.
http://www.sixwise.com/images/articles/2006/08/02/apples.gif4. Apples
Apples are the most widely grown fruit in Germany and they're used to make desserts, such as apple strudel and baked apples, apple pancakes, apple butter and jam and applesauce, a popular sauce for pork and poultry.
Health Benefits: Apples are loaded with powerful antioxidants, including quercetin, catechin, phloridzin and chlorogenic acid, protect against breast and colon cancers, prevent kidney stones, and help to lower bad cholesterol while raising the good kind. Studies have also found that eating at least two apples a week reduces the risk of asthma and type 2 diabetes, and promotes lung health. They're also a good source of fiber and vitamins C and K.
http://www.sixwise.com/images/articles/2006/08/02/horseradish.jpg5. Horseradish
Horseradish and horseradish-based sauces and mustards are popular accompaniments to German meats and cheeses.
Health Benefits: Horseradish contains significant amounts of glucosinolates, compounds that have been shown to increase the liver's ability to detoxify carcinogens and may suppress the growth of cancerous tumors. Broccoli, Brussels sprouts and other cruciferous vegetables (http://www.sixwise.com/newsletters/05/08/10/the_remarkable_anti-toxin_cancer-fighting_power_of_cruciferous_vegetables.htm) also contain the compounds, but horseradish has significantly higher amounts (10 times as much as broccoli).
Horseradish is also said to aid digestion and it also contains compounds known to fight against pathogens in food, such as listeria, E. coli and Staphylococcus aureus (http://www.sixwise.com/newsletters/06/05/31/6_types_of_very_common_toxic_bacteria_you_need_to_avoid_and_where_theyre_typically_found.htm).
http://www.sixwise.com/images/articles/2006/08/02/rye.jpg6. Whole-Grain Rye Bread
Germany is known for having some of the best breads in the world, and one of their most popular is rye bread. Unlike many American breads, German breads are typically made with whole grains and little, if any, added sugar. Rye bread is served with sandwiches and as a table bread.
Health Benefits: Whole-grain rye is an excellent source of fiber (http://www.sixwise.com/newsletters/05/06/01/fiber_everything_you_need_to_know_including_the_best_fiber_sources_and_more.htm), which promotes weight loss, prevents gallstones and fights diabetes, heart disease and cancer.
Rye bread also triggers less of an insulin response than wheat bread, making rye a better choice for diabetics, and contains beneficial phytoestrogens (http://www.sixwise.com/newsletters/05/10/05/phytoestrogens_the_latest_compounds_to_reduce_lung_cancer_risk_and_where_to_find_them.htm).

[Res]

Tasty German Recipes to Try
White Asparagus with Black Forest Ham
(Weisser Spargel mit Schwarzwälder Schinken)



Ingredients1 lb fresh white asparagus
1 large ripe avocado
1/2 cup Basic Oil and Vinegar Dressing (see recipe below)
4 ripe round or plum tomatoes, skinned
4 large fresh Basil leaves, shredded
8 wafer-thin slices German imported Black Forest ham
1 tablespoon chopped fresh chives
sea salt and freshly ground pepper



Preparation

Trim the bases of the asparagus and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready.
Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain.
Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing and mix in the basil.
Arrange 2 slices of ham on four large plates. Divide the asparagus, tomato and avocado between the plates. Drizzle the last of the dressing over the asparagus and sprinkle over the chives. Season with coarsely ground pepper and serve.Basic Oil and Vinegar Salad Dressing
Makes 1 1/4 cups



Ingredients 4 ounces rapeseed or vegetable oil
4 ounces olive oil
4 ounces German white wine or German apple
vinegar or half of each
1/2 teaspoon sea salt
1 teaspoon German mustard
1 teaspoon German honey (optional)
1/4 teaspoon freshly ground pepper



Preparation
Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving.
Recipe Source: Germanfoods.org (http://www.germanfoods.org/consumer/MaifestRecipes.cfm)
Red Cabbage Salad with Bavarian Smoked Cheese
(Rotkohlsalat mit Räucherkäse)



Ingredients 1 lb German pickled red cabbage, drained well
1/2 small onion, sliced thinly
1/2 small green pepper, cored and sliced thinly
1 teaspoon poppy seeds
2 Tablespoons rapeseed oil
5 oz Bavarian smoked cheese
Sea salt and freshly ground black pepper
Green lettuce
Croutons (optional)



Preparation

Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.Recipe Source: Germanfoods.org (http://www.germanfoods.org/consumer/MaifestRecipes.cfm), courtesy of Roz Denny, Modern German Cooking

[Res]

NEXT>>>>>

The 6 Healthiest Staple Foods in Japanese Cuisine
by www.SixWise.com (http://www.sixwise.com/)

Japanese cuisine relies heavily on the surrounding ocean -- seafood including fish, octopus, squid, crab, clams, shrimp, lobster and seaweed is a staple part of many meals.
Even more standard than seafood, though, is steamed white rice, which is eaten with just about every meal. Beef, noodles and spices like ginger, soy sauce, wasabi (Japanese horseradish), rice wine and rice vinegar are other essential ingredients.
Japanese food is often regarded as one of the healthiest cuisines in the world, but here we've highlighted the best of the best when it comes to traditional Japanese cooking. And don't miss the recipes below to try some of these tasty foods tonight.
http://www.sixwise.com/images/articles/2006/07/05/Miso.jpg1. Miso
Miso is a fermented soybean paste. After fermenting for a number of weeks to years, depending on variety, miso comes out with a texture similar to peanut butter, and a strong, salty flavor. It is used as a condiment, a flavoring agent and to make the popular miso soup.
Health Benefits: Miso contains many trace minerals including zinc, manganese, and copper, which help to strengthen the immune system, boost energy, and protect bones and blood vessels. It is also a rich source of protein -- one tablespoon has 2 grams of protein and just 25 calories.
Studies have also found that substances in miso help reduce the risk of breast cancer. Note: Miso is high in sodium, so it may not be appropriate for those on low-sodium diets.
http://www.sixwise.com/images/articles/2006/07/05/seaweed.jpg2. Seaweed
Seaweeds like kelp, wakame, arame and dulse are commonly used to make Japanese salads and are added to soups, stews and other dishes. Seaweed is also used as a wrap for sushi. Seaweed tastes similar to leafy green vegetables, with an underlying salty, sea flavor.
Health Benefits: Seaweed contains the broadest range of minerals of any food -- the same minerals found in the ocean and in human blood, such as potassium, calcium, magnesium, iron, and iodine.
Seaweed also contains vitamin C, fiber, beta-carotene, and pantothenic acid and riboflavin -- two B-vitamins needed for your body to produce energy.
http://www.sixwise.com/images/articles/2006/07/05/natto.jpg3. Natto
Natto is made from fermented soybeans and is a common breakfast food in Japan. It has a strong smell -- somewhat like a strong cheese -- and a sticky texture, and is often eaten with rice, soy sauce and chopped green onion.
Health Benefits: Natto is an excellent source of protein, vitamin B2, and vitamin k2, which is useful for preventing osteoporosis. It contains compounds including phytoestrogen (http://www.sixwise.com/newsletters/05/10/05/phytoestrogens_the_latest_compounds_to_reduce_lung_cancer_risk_and_where_to_find_them.htm), selenium (http://www.sixwise.com/newsletters/05/11/30/to_fight_osteoarthritis__amp_multiple_other_chronic_diseases_make_sure_you_get_enough_selenium.htm) and others that may help prevent cancer, and also contains a powerful beneficial enzyme called nattokinase.
Nattokinase has been found to help prevent and reduce the risk of blood clots, as well as provide heart-protective benefits. Some studies suggest that nattokinase can also reduce the risk of heart attack and stroke.
NOTE: For an excellent natto-based supplement be sure to check out CardioEssentials (http://www.sixwise.com/forms/cardioessentials.htm).
http://www.sixwise.com/images/articles/2006/07/05/mushroom.jpg4. Mushrooms
Many mushroom varieties (http://www.sixwise.com/newsletters/05/10/26/your_at-a-glance_guide_to_natures_greatest_medicinal_food_mushrooms.htm), including shitake and enoki, are popular in Japanese cuisine. They're used in soups, salads, and many other dishes.
Health Benefits: Mushrooms are rich in protein, fiber, vitamin C, B vitamins, calcium and minerals, but they are also renowned for their many medicinal properties. These nutritional powerhouses have been found to:

Protect heart health
Lower the risk of cancer
Boost immune function
Reduce high cholesterol
Fight off viruses, bacteria and fungi
Reduce inflammation
Combat allergies
Help balance blood sugar levels
Support the body's detoxification mechanisms
Help fight blood clotshttp://www.sixwise.com/images/articles/2006/07/05/greentea.jpg5. Green Tea
Green tea is served at the end of traditional Japanese meals (not throughout the meal as is common in the United States). Although widely consumed in Japan for centuries, green tea is thought to have originated in China and Northern India.
Health Benefits: Green tea is a rich source of catechin polyphenols, namely epigallocatechin gallate (EGCG), which is a potent antioxidant that appears to be responsible for many of green tea's health benefits. Green tea has been found to help:

Cancer
Rheumatoid arthritis
High cholesterol levels
Heart disease
Infection
Impaired immune function
Obesity, overweight
High blood sugar levelsNote: Certain varieties of green tea (and other tea) may contain excessive levels of fluoride (http://www.sixwise.com/newsletters/05/02/22/why_green_tea_would_be_healthy_except_for_this_one_dangerous_issue_004.htm) that could be harmful. Before drinking green tea, it's important to find a source that is pure.
http://www.sixwise.com/images/articles/2006/07/05/sashimi.jpg6. Sashimi
Sashimi is thinly sliced raw fish, savored for its simplicity and often served with wasabi and soy sauce, and sometimes a bowl of rice.
Health Benefits: Sashimi offers all of the benefits of fresh fish -- an excellent source of protein, omega-3 fats, and other nutrients like selenium, niacin and vitamin B12, phosphorous, magnesium and vitamin B6. Because sashimi is consumed raw, it is possible for it to contain parasites, but choosing "sashimi grade" fish, or dining at a reputable restaurant, should reduce these risks.
Tasty and Healthy Japanese Dishes
Miso Soup with Tofu
Makes 4 servings
Ingredients:

4 cups dashi soup stock (see below)
1/2 cup tofu
3 tbsp miso paste
1/4 cup chopped green onionPreparation:

Put dashi soup stock in a pan and bring to a boil.
Cut tofu into small cubes and add them to the soup.
Scoop out some soup stock from the pan and dissolve miso paste in it.
Return the soup in the pan.
Stop the heat and add chopped green onion.
Remember not to boil the soup after you put miso in.Dashi Soup Stock
Ingredients:

4 cups of water
6 inches long konbu (Dried kelp)Preparation:

Wipe the konbu with clean cloth to remove dirt. (Konbu shouldn't be washed.)
Soak the konbu in the water in a pot for one to two hours.
Put on low heat and bring the water to boil.
Just before the water comes to a boil, remove the konbu.Source: Setsuko Yoshizuka, Your Guide to Japanese Cuisine (http://japanesefood.about.com/od/misosoup/r/misosouptofu.htm)
Cucumber and Wakame Seaweed Salad
Ingredients:

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

Soak wakame seaweed in water until softened.
Cut cucumber into thin rounds.
Put salt over cucumber slices and set aside for 30 min.
Squeeze cucumber slices to remove the liquid.
Mix vinegar, sugar, and soy sauce in a cup.
Cut wakame seaweed into bite-sized pieces.
Put wakame seaweed and cucumber in a bowl, pour the dressing over and mix well.Source: Setsuko Yoshizuka, Your Guide to Japanese Cuisine (http://japanesefood.about.com/od/salad/r/cuwakamesalad.htm)

[mstiams]

Thanks for the recipes, etc. Res *YUM* Can't wait to make the Miso soup :)

[Res]

You're welcome. :) Who says we can't enjoy food after the cleanse... ;)

Love,
~Res

[Res]

The following recipes were provided by Peter in his eNewsletter: If you haven't signed up and want to click here (http://therawfoodsite.com/index.htm) (home page), scroll halfway down and subscribe:


Great smoothie recipes!

For those with a Vita-Mix:

Ingredients:
2 handfuls of spinach, mixed greens, kale or turnip greens
2 ripe mangoes without the skin or pit
1 banana
2 cups of refrigerated spring or distilled water

1. Blend in a Vita-Mix until creamy.

For those with regular blenders and concerned about their protein in
the morning or wondering what to have instead of eggs to start their day,
this smoothie is wonderful.

Ingredients: Soaked flax seeds, Banana, Fresh or frozen fruit and water
(dates and grated orange rind optional)

1. Place 1-2 heaping tablespoons of soaked Flax Seeds* in your
blender.
2. Add 1-2 cups of water.
3. Turn on high speed until the seeds turn thick and goopy. Add more
water if needed.
4. Add one peeled banana.
5. Add frozen or fresh fruit. If you didn't add frozen fruit and
want it chilled, add ice cubes.
6. If you want it sweeter, add 4 - 6 soaked dates without the pits.
7. If you want a nice orange tang, add a bit of grated orange rind.
8. Mix and match any fruits you like:
Strawberries and bananas;
Peaches, strawberries and bananas; or
Peaches, pineapples, bananas and coconut.
9. Add raw (unroasted) carob powder to any smoothie.

* I keep a container of soaking flax seeds in the frig just like other
people keep milk or eggs on hand. I also keep a small dish of soaking
dates in water to use as a sweetener.

<>=================<@>=================<>

"Remember always, you are punished by your bad habits of living, not
for them, but by them!"

Paul C. Bragg, writer and originator of the first health food store in
America

<>=================<@>=================<>

[Res]

Man shall not live by bread alone.... for some reason if I do eat bread I blow up like a blimp. I hate that...but I found this Essene Flat bread recipe and thought I'd post it for those of you who LOVE bread too. I haven't tried it yet and if you get to it before I do, let me know what you think.

ESSENE FLAT BREAD RECIPE (http://www.geocities.com/newlibertyvillage/earthstar/essenebread.htm)
By L. Kevin Johnson & Donna Philippe



Essene Flat Bread



(Note: This recipe is an updated version of the Essene Bread instructions that was included in our "Live-Food Recipes" article. If you've tried that one and were disappointed, please try it this way. We've learned a lot since then.)


To make real tasty sprouted bread is a skill that is hard to find in the modern world, and yet this was the kind of bread our ancient ancestors enjoyed for thousands of years. It is the original form of bread on which civilizations survived and thrived. In those days people sprouted the wheat and had to grind it between rocks. Then they formed it into thin wafers and baked it in the sun or on hot rocks. Today we can use modern technology and use a food processor and an oven; so there should be no excuse not to enjoy the benefits of this wonderful food.

Donna and I have been working on perfecting this unleavened flat bread for several years, and now I am proud to share this information. Please consider trying this at least once, especially if you or someone you know has difficulty digesting wheat or other kinds of bread. When you sprout whole grains, especially wheat, it becomes complete, living food, packed with vitamins, minerals, amino acids, a valuable source of nutrition. Over time, we will be moving away from our fermented, sourdough bread in favor of this traditional sprouted bread. As I said, it has taken us a lot of practice, trial and error, to get it figured out. We've made lots of bad tasting Essene bread in the past. There is a timing that you have to learn in order to get it right. We have a lot of grass growing around the BELL to prove it! I promise you this, properly prepared Essene Flat bread is absolutely delicious, and it is so simple and pure. It contains 100% sprouted whole wheat, no refined flour, no preservatives, no oil and it is baked at temperatures that are low enough to keep the nutrients and enzymes available. If you are a person who really cares about health and really appreciate fresh, home-baked foods, then you'll love Essene Flat bread. Furthermore, this bread is much easier to make than other breads and you can eat it without having to add butter or spread because it is naturally moist and tasty - a gift from the Earthly Mother. Your kids will love it too, so let's get baking!

HOW TO MAKE ESSENE FLAT BREAD
(the original Staff of Life)

Use only fresh, organic ingredients. Don't skimp on this. Purchase organic, whole wheat berries and soak 3 cups (not flour) in water for at least 8 hours. It's best to do this over night. Soak them in a large stainless steel or ceramic bowl. In the morning, drain and discard the soak water. Rinse the soaked berries a couple of times again and drain well. Spread the berries out as best you can in the bowl, cover with a clean cloth and let it sit in a warm place. The berries will soon start to sprout. If they don't, throw them away and locate another source. Down here in Louisiana (especially in the summer), the berries sprout in about 10 hours. During the winter it usually takes about 24 hours. It might take 48 hours in Canada, I don't know. But you have to watch the wheat and you have to rinse it with clean water a couple of times a day. And as soon as it is ready you have to bake it right then. If you don't catch it at the right time you will soon discover what living food is. Instead of sprouted wheat, you'll have baby grass and it won't make sweet, tasty bread. When the sprouts are ready, you will see the tiny root poking out of the seed. As soon as it is about 1/16" or 1/8" long, it is ready for the next step.

When the wheat sprouts are ready, rinse them one more time with clean water and drain. Place them in a Cuisinart food processor. (You need a strong food processor like the Cuisinart. It has a strong motor and you need that because you want the dough to "chase itself around". Process the berries well. Scrape the sides of the food processor if you have to, but blend the mixture well until it forms a sticky dough ball. If you want to make a sweeter bread, add 1/4 cup of raw honey and 1 teaspoon of Celtic salt. This is optional of course, but you may want to try it with these additions the first time, especially for kids. Traditionally, Essene Flat Bread contained only sprouted wheat and nothing else. During the sprouting process, the starch is converted into simple sugars which makes a sweet tasting dough. This kind of bread metabolizes slowly and helps you feel satisfied on less; it also improves digestion and elimination. This is quite an improvement over refined flours which produce complex carbohydrates that can elevate blood sugar levels.

Preheat your oven to 325 degrees F. Now spread the dough out onto a non-stick baking pan, such as T-FAL or some similar type of pan.




Get a good non-stick (11" x 17" x 1") pan. That is the size of the 'Wilton' brand non-stick pan we use that we got from Wal-Mart. The three cups of sprouted wheat dough fits perfectly in this size pan, spread to 1/4 inch thickness. Don't use aluminum. It will stick terribly and you'd have to use oil, and there is nothing worse for your health than heated oils.





Spread the dough to about 1/4 inches thick and bake it for no longer than 35 minutes at 325 degrees. When you place the pan in the preheated oven you may want to steam the oven with a little water and then shut the oven door right away. Don't keep peeking at it, but do turn the pan at least once during the process to help the bread bake evenly.




Allow it to cool and set for several minutes before scoring the bread into 2"x2" squares. Remove the squares from the pan and store them in a plastic bag. Do not refrigerate! That will only make it stale really quickly. It can, however, be frozen. Best of luck with this and let us know how it goes.


Peace be with you,


Kevin and Donna

[Res]

Found a couple of fantastic sounding Juice recipes and some with Athletes (all you marathon runners) in mind. :)



Juice Recipes
by

Ron Lagerquist (http://www.freedomyou.com/fasting_book/juice%20recipes.htm)


Jogger’s Paradise


3 oranges

2 hard pears


1 small yam



Here is a muscle-blasting, power-pushing juice recipe for joggers. Clean blood, clean muscles, and enzyme-rich, nutrient-packed, fuel make for intense aerobic activity. Try this juice out on a five-mile jog. Add a little crushed ice and let your taste buds sing. Sip slowly.














Flying Orange








2 pears



3 pink grapefruit
1 sweet potato


A delicious alcohol free party pleaser that will blow both socks off. Ask the host if you can take your juicer to the party. Enjoy an enzyme high without a nasty hangover.







Taste of Heaven




2 carrots



1 sweet potato
2 apples
thin slice of Spanish onion
pinch dulse powder


He renews our youth—to run and not grow weary. The Lord renews our strength so that we will mount up on wings like eagles. It’s time to let go and let God. To trust, and have hope. He is with you and will never forsake you. And joy shall flow from your heart, like a child.



Athlete’s Super Fuel






1/2 watermelon



1 lemon
5 oranges
1 can frozen pineapple concentrate


So you're just entered the iron man contest. Fixed and resolute, driven and focused, yet child-like and joyful. Strong, yet dependent on God.



Fantastic Fertility





3 hard pears



1 cantaloupe
1 sweet potato



A delightful surprise to both men and women is the increased vitality. Juicing cleanses all the organs nutritious juices. God created sex to be enjoyed, giving fulfillment to the sacred bond of marriage.

[Res]

Citrus Slurp


1 grapefruit


1 orange


Citrus juice made from a hand citrus juicer and a centrifugal force juice extractor can be quite different. The electric juice extractor produces a thick frothy juice, which is more tart. The quality and the nutritional value of the two are similar so it is only a matter of preference. This is an awesome wake-up and is healthier than coffee. It may take a little more time to make, but you will gain time because of the sharp mind that you will have in whatever you do.


The Hyper House Cleaner


2 yams


1 beet
1 slice Spanish onion
2 lemons
1 celery
slice of ginger



So you're ready to clean house, To cut a trail through the kid's bedroom. Get ready for an aerobic house-cleaning workout.


Pineapple Piper


1 pineapple


1 sweet potato
4 oranges



As far as taste this has to be one of my favorites. Even the most skeptical taster will be won over by this sweet treat.


Race Runner


1 lemon


2 radish
1 beet
1 slice Spanish onion
2 sweet potato
1 celery
2 Tbs. cider vinegar



A sweet and zingy flavor. Choose raw cider vinegar with mother present. A great detoxifier.

Red Ice


1 beet


1 sweet potato
2 apples
1 lemon
1 tomato
thin slice of Spanish onion
1 garlic clove
1/2 can of frozen apple concentrate (*we should use fresh apple juice)



Crush ice or blend with water till slush. Add juice and get ready to chill out. Cool down those forces of frustration. Be at peace in the storm. This drink is made to refresh your cells like the Spirit is made to refresh your soul. Sit back and consider your blessings. Look at what is with in. You are kind, loving, encouraging, full of hope and at peace. A sign that God is at work within.

The Pain Remover


1 lemon


1 orange
3 hard pears
3 apples



Bruises, aches and sprains can be irritated by a toxic bloodstream and a high-protein diet. But a low-protein, natural diet, lessens irritation and reduces inflammation. Not only does this juice taste delightful, it assists in the healing process. Adam and Eve never woke up stiff with arthritis. Perfect food sustaining perfect bodies. It is our heritage to be healthy and pain free.

The Brain Stimulator


1 oranges


1 hard pears
1 yam
1 grapefruit

1 apple


Scientists have determined that we use only 10 percent of the brain. Living on coffee and donuts reduces that percentage to 2 percent. Here is a juice to stimulate all of that unused percentage back into activity. For this juice to be effective, you need a five-day juice fast to clear the coffee, donut and junk food residues out of the bloodstream. Once clear, this wide-spectrum, nutrient-rich juice will stir the brain into super-activity. Better memory, sharper thinking and good study techniques are the tools for great marks. No more morning brain fog. Now you can leap out of bed to study while brushing your teeth and preparing for the day.

[Res]

Super Duper Spicy Tomato


3 ripe tomatoes

1/2 green or red pepper
1 celery stock
1 apple
1 Tbs. Good Tasting Yeast
1/2 tsp. onion powder
1/2 Tsp. garlic powder
1 tsp. Worcestershire
pinch of freshly ground black pepper

3 drops Louisiana Hot Sauce (optional for the real man)


Do you enjoy bungi jumping? How about sky diving? If you have an adventurous personality, then this is the perfect juice for you. When you are fasting, drinking this juice may make you feel like you have just eaten a large pizza. If you are on a cleansing fast, eliminate the good tasting yeast.

Fabulous Fennel


1 fennel bulb


1/2 beet with greens
2 apples



If you enjoy the taste of licorice, you will love fennel. This unusual vegetable looks like fat celery with feathers. Fennel helps your eyes to increase in sensitivity, overcoming night blindness. Some have found fennel juice good for relieving migraine headaches.

Garlic Breath Delight


2 tomatoes


2 apples
1 clove of garlic
sprig of parsley



This bacteria buster means business. Garlic reduces blood pressure, helps with the problem of blood clotting, lowering the LDL which increases bad cholesterol. Garlic boosts the immune system and encourages the recovery of heart attack victims. Garlic contains allicin which inhibits bacterial growth and fungus, helping with yeast over-growths, and useful in treating candida. Garlic increases the flow of digestive enzymes and encourages detoxification through the skin. The addition of parsley helps in combating the unpleasant odor of garlic. This juice is worth losing a few friends over.

The Cancer Killer


1 beet


1 carrot
1 celery stick
1/2 potato
1 radish



Rudolf Breuss's, anticancer mixture has helped thousands of suffering people. This juice blend, during fasting, exerts a death blow on cancer. This was attested by over 24,000 patients who wrote him describing relief from their diseases. His patients were given small amounts of this juice over 42 days. A tea composed of nettle, St. John's wart, marigold, artemisi and monarda was also given. By "starving out" the cancer, Rudolf Breuss reported a 96% success rate for the thousands of patients he treated over 30 years of practice. (Rudolf Breuss died in 1989 at 93 years of age.)
Its composition is: 55% beet root, 20% celery root, 20% carrot, 3% potato, 2% radish.


<B>Apple-berry Better Bladder


</B>2 apples


1 1/4 cups of cranberries


Cranberry juice is a powerful healing tonic, filled with quinine which changes to hippuric acid in the liver. Hippuric acid is able to assist in the removal of purines, uric acid, urea and toxic build-up in the prostate gland, testicles, kidneys and bladder. An excellent preventative juice for North American men who are battling the increased risk of prostate cancer. It is a wonderful defense against yeast infections for women. Cut apples into wedges, seeds and all.


The Niagara Falls Cleanser


1 wedge watermelon


1/2 lb. red grapes


Watermelon rind has chlorophyll, vitamin A, protein, potassium, zinc, iodine, nucleic acids and enzymes which aid digestion. Ninety-five percent of the nutritional content in watermelon is in the rind. The seeds may be a little noisy but are harmless to the juicer.
You may be curious about the name. When you put a sloppy wet piece of watermelon in the juicer it comes out like Niagara Falls. Because watermelon is a great diuretic, your kidneys and bladder will experience a honeymoon of youthful health.
If you are short on money, watermelon juice is the ticket. You can add just about anything to watermelon juice, so again, we encourage you to have some fun.

Tom's Favorite


one cantaloupe


5 ice cubes
2 Tbs. of Sucanat

dash of cinnamon


Juice the cantaloupe and blend with Sucanat, cinnamon and ice cubes.
This juice recipe has become our favorite drink. Stunningly refreshing and full of flavor. Has more than 15,000 I.U. of vitamin A and over three times the vitamin C content of an apple. It also contains myoinositol, a lipid which helps with anxiety, insomnia and in battling hardening of the arteries. It also contains the greatest amount of digestive enzymes. Melons are recommended by the American Cancer Society as powerful agents in the fight against intestinal and skin cancer. Cantaloupe contains approximately 100 calories, yet it is dense in nutrients. This makes melon a perfect food for healing and weight loss. Delicious, filling and low in calories

[NaturesLove]

Can a blender be used instead of the Vita-Mix. thanks

:)

[peanutterb]

Any good recipes for guacamole??

my friend got me this beautiful grinding thing for my birthday, I forget what it's called now. I'm so obsessed with guacamole that everyone teases me and calls me Mexican. I have guac and/or a full out mexican meal about every other day.

I'd love some good recipes to try. I'll also look online but I prefer to learn from people who have one they've tried and liked.

[Res]

Natureslove:

Yes, you should be able to use a blender. You may have to tap it down periodically.


Peanut:

I make a real simple guacamole but think it would be GREAT if everyone would post their Guaca Recipes here: mmmm

So;

2 - avocados mashed (leave 1/2 cup in chunks if you like it chunky)
4 - cloves of garlic minced (I'd marry garlic)
sea salt (to taste)
Lemon juice (to taste)
2 - diced Roma Tomatoes

Mash avocados, add garlic, tomatoes, lemon juice & salt. Mix. Add 1/2 cup diced avocado. Mix. Throw the seeds back in. (the Lemon juice keeps it from turning brown but if you don't use lemon juice, the seeds will do the same trick).

Enjoy!
~Res

[mstiams]

That sounds really good Res and much healthier than the one I used to make years ago. What do you dip in it? I always think tortilla chips but those are bad, huh?

[WabiansGirl]

This is from Rachel Ray's Veggie Meals book which is also where I get the great veg soup recipe.


2 med ripe avocados, pitted and diced
Juice of 1 lemon
1 jalapeno pepper, seeded and finely chopped
1/2 small onion, finely chopped
Coarse salt to taste

Mash avocado with lemon juice into a chunky paste. Stir in jalapeno, onion and salt, to taste.

I use the Rye-vita wafers that I use with my soup to dip! You can also use rice cakes etc.

[peanutterb]

i'm really excited about trying these. i'm going to have to stock up on alot of avocados.
can you believe we had an avocado tree in my yard as a child and i hated them. never ate avocados. I also never ate oatmeal. And now I love both of them. (But only made in very specific ways because I have issues with their textures and anything that is too soft, slimy or not crunchy.) I'm such a weirdo I swear. I'm noticing it more and more every day.

[mstiams]

RES!!!! :) I decided to make your banana/date/celery mixture today and I thought I'd died and gone to heaven...I squeezed a bit of oj over it too. Thank you so much for that idea!

[peanutterb]

Ok so I made fresh guac. today.
dear Heavenly Jesus with your magic glistening robe!!
It was soooo good. And so simple!
I had some with tomatoes in a tortilla wrap for lunch.
It wasn't as good as the guac I had at the restaurant last night but it was amazing because I made it. I'll get better over time anyway.

And I'm finally coming out of the closet, I'm mexican. I admit it. I'm going to the store to buy more avocados now.

[mstiams]

What recipe did you use Peanut? I ADORE mexican food!!!!!! Can't find any of the good stuff here in Toronto tho which BITES! CO has EXCELLENT mex food as does Calif. Oh, I miss the states sometimes sooooo much! Viva la margaritas! lol

[peanutterb]

well I'm not really good with following recipes. or menus. or rules for that matter.
I just used the recipes I was given on here as guidelines and then did what felt right for me. I did one avocado with some vidalia onions and red onions, sea salt and pepper, and 1/2 a tomato.

so sorry about the shortage of mexican! i don't remember ever seeing mexican places when i've been to toronto which is a shame. (my ex used to go to york so i used to go visit often)
but Amy's organics has pretty decent mexican stuff. the whole meal enchiladas and bean burritos are yummy and delicious and vegan. (Amy's can be found in your local grocer's freezer aisle) lol i sound like an ad.
i have yet to find store bought guacamole that doesn't taste like feet.

[mstiams]

Jeeze Peanut...too bad he's an ex cuz I live in North York...perhaps we could've met in person. Yeah, you'd think with the diversity in cultures in this city they'd have plenty of Mexican restaurants. If I had the money, I'd open one and show these Canucks what true eating is :) I'll look for Amy's at the store next time I go shopping. Down with poutine!!!! lol

[peanutterb]

speaking of recipes i'd like to share one:

it's for sesame ginger tofu (or meat if you'd prefer)

I suck with measurements and timing and everything that would make me a real cook and guarentee me a show on food network, but I believe in learning from trial and error and just making things up - which is how this recipe came about.

Ingredients:
Good Seasons Asian Sesame with Ginger dressing (@ your local publix)
Olive oil
Firm or Extra firm tofu (or Chicken)
Onion
Green, red and yellow peppers
Cashews (unsalted preferably)
craisins
Jasmine rice
fresh ginger
Sesame seeds

Directions:

The day before you want to cook:
*Optional*: drain tofu. cut in 4 or 5. place a paper towel
on a plate, put the tofu on the plate, put another
paper towel over it then cover with another plate and
something heavy on top. Leave for about 20 - 30 mins.
Switch papertowles if they get too wet. (This gets the
excess water out of the tofu.) Cut the tofu up in
cubes or whatever shape you'd like. Then put the tofu
in a ziplock bag and in the freezer over night. (This
changes the texture of the tofu to make it thicker and
a little more meat like)

The day you're ready to cook:
Take out the tofu to defrost. just put it in some
water in a bowl and leave it for a few hours. Drain
the ziplock bag occassionally to get out the water.

Rice:
Wash 1 cup (or 2 if you're into rice like that) of
rice 3 or 4 times (just put it in a bowl, add water,
move it around with your fingers and drain then
repeat)
In a pot, add a little olive oil. When the olive oil
gets hot sautee some onions in the oil until you can
smell it. Add twice as much water as rice (2 cups
water for every 1 cup of rice) and let the water come to a boil.
Add the rice, let it come to a boil then turn the stove down and cover the pot. Check periodically and stir it up with a fork. Rice will be
soft and fluffy and sweet smelling. (and delicious)

Tofu:
marinate in Asian dressing for 30 mins to an
hour. Make sure tofu is completely covered.

Vegs:
While Tofu is marinating, cut up peppers and onion in
thick pieces. (think of how it is in sweet & sour asian dishes)
Lengthways may be best. Add however much pleases you.
Wash cashews and craisins off and place in a bowl. Use
about 1/2 cup of each depending on your tastes. Add some dressing,
but not too much.
Add cut onions and peppers to the bowl, more dressing
and shake, making sure it's all covered.

In a stirfry pan or pot - anything deeper than a
regular frying pan - cover the bottom with olive oil. About 2 tbs according to Rachel Ray but I think she just makes those things up.
When the oil gets hot (in case you don't know the test
is flicking a drop of water in the oil, if it pops it's hot, if not, wait a bit. Please don't put your face to close to the hot popping oil. Then your mother
will hate me)

When the oil is hot add the tofu. let it simmer and brown for a bit, keep turning them over and what not.
then grate in some fresh ginger.
when the tofu starts getting brown, add the onions, peppers, cashews and craisins. keep stirring ocassionally then cover for five mins.
you don't want the peppers to lose their crispness so don't let them
change colour to that lighter green or the onions to
clear. Maybe grab one and test it to make sure it's a little cooked but not too cooked. if you can hear yourself chewing that's good.
then turn off the stove and take off the cover.
Sprinkle on some sesame seeds.
And there you go.

Pour the tofu over the rice and grab some chopsticks
(it does have Asian in the name after all, it's not appropriate without chopsticks)

the end.

[WabiansGirl]

Peaunutterb,
You are soooo funny!

[mstiams]

Yes, peanut is funny...she also has a mariachi band living in her basement :D

[Res]

mstiams:

I use blue corn tortilla chips, carrots, celery, bell peppers etc to scoop up the Guaca.

I love tortilla chips. All things in moderation. ;)

I'm so glad you like the strange concoction! Someone mentioned sprinkling a bit of walnuts over the whole thing. I did that and was REALLY happy about it. Walnuts are so high in good fats and nutrients so it made it all the better. :)


WabiansGirl:

Yum! Sounds great. :) I really like hot peppers.



peanut:

Thanks for the recipe it sounds delicious! :)


Love,
~Res

[mstiams]

Hummus made with garbanzo beans is ok, isn't it? I love hummus! I saw some recipes posted but none had garbanzos in them.
Also RES? For your miso soup it calls for dried kelp. So, last night I went to an asian market and they didn't have a clue what I was talking about. On my way out of the store I saw dried seaweed so would that work? I believe in your recipe it calls for Kabu or something like that to create the broth. Thanks :)

[peanutterb]

I love hummus too!
we are the same person mstiams, i swear!

last cleanse on my day 3 I had some hummus and salad (i went on a date and he really did a lot to accommodate the fact that all i could eat were leaves and twigs and i couldn't say no to the hummus) and boy did my stomach throw a fit.

so be careful with the hummus for now. but the miso soup - i might fight you for some. mmmm miso....

i feel so greedy right now. i'm thinking about guacamole. hummus. miso soup. i'm also looking up reviews on this delicious indian veg restaurant that i may just go to by myself if i can't find a date tonight. yumminess.

[mstiams]

But Peanut??? What about the cornbread I want with my soup tonight? hmmmmm???? Yeah, we might be twins separated at birth ;)

[mstiams]

Nevermind Peanut...just saw your post on another thread. *stomps foot* :mad: :D

[peanutterb]

Res! such an awesome idea to eat the guac with celery!
only thought of that for hummus but celery is so much better!
!!!
i feel like i need to go make more guac now. I thought you were supposed to be helping me not be a fat@$$. seriously. all the food talk is getting me excited. in an indecent, don't tell my mother kinda way.

mstiams, I responded in the breaking thread. I wash my hands of you and your cornbread. lol

[mstiams]

heheheh!! Guess what I'm getting ready to put in the oven? *LOL* And Peanut...I'm a Virgo too. ha!:D

[Res]

mstiams:

Yes, seaweed and kelp are the same thing. I either buy powdered kelp or pick up the seaweed that's used for rolling California rolls. You can hold it over an open flame (gas stove) and roast it for about 10 seconds. It's mah-velous, darling. ;)

I always make hummus with garbanzo beans...I wonder what kind of hummus they're talking about? :confused:

Mmm, cornbread. The real cornbread, the kind with minimal flour is amazing!

Love this thread...:D

Love,
~Res

[peanutterb]

I always make hummus with garbanzo beans...I wonder what kind of hummus they're talking about? :confused:


actually i think you can make hummus with different beans too .
my friend made the most delicious black bean hummus a while back.
also i've had some random kinda green pea hummus too.
mmmmm hummus

[Res]

mstiams:

I'm curious, what's your hummus made with? :confused:



Pnut:

I'm sure hummus can be made with *any beans* (if so inclined) it's just unusual. ;)

~Res

[peanutterb]

is it wrong to live off hummus and guacamole?
i might switch my obsession from guac to hummus. be mediterrian instead of mexican. or both. maybe i can be mixed.

and sesame seeds? that kinda random. but i have had this raw ground pumpkin seed thing that's kinda like hummus and tastes like the inside of an angel.

any easy hummus recipes you'd like to share?

[mstiams]

Well Peanut...give us the recipe for your pumpkin angel stuff! :)

[peanutterb]

i wish i knew it. i didn't make it. my friend bought it for me.
anyway, i did find this link online:
http://www.loloville.com/rawfoodrecipes.htm
it's raw food recipes!

[Res]

Egads!

Banana Split! http://www.watermelon.org/assets/bananasplit.jpg

Ingredients:

1/3 cup low fat granola
¾ cup de-seeded watermelon chunks
5 ounces low fat banana (or other substitute) yogurt

Instructions:

In a large, cylindrical glass, 'to go cup' container or plastic glass, create the following parfait:

Bottom layer: Low fat Granola
Next Layer: Small chunks of seeded watermelon
Next Layer: Banana Yogurt
Next Layer: Low fat Granola
Next Layer: Small chunks of seeded watermelon
Top Layer: Banana Yogurt

Garnish:
A slice of banana, toasted almonds or coconut, a wedge of watermelon, a strawberry or an orange wheel

Servings: Serves 1.

[kiropa]

mstiams:

I'm curious, what's your hummus made with? :confused:



Pnut:

I'm sure hummus can be made with *any beans* (if so inclined) it's just unusual. ;)

~Res

I have a recipe for humus (at home, can post later) from a raw food book that is made with zucchini or courgettes.

[mstiams]

Hey...my daughter gave me a tasty juice recipe today. Ok...you have to figure out what ratio of each to use but here is basically how I made it and it was GOOD!!! :)

2 stalks celery
2 apples
chunk of ginger

Put in juicer and let 'er rip....

[Res]

Kiropa, are you on the other side of the pond? :)

Love,
~Res

[mtmouse]

Here's a really stupid (and no doubt annoying) question that I haven't been able to glean anywhere else.

For those of you who say you eat X% raw, what do you base the percent on?

Calories? Volume? Weight? Something else?

Inquiring minds want to know! :D

[kiropa]

Kiropa, are you on the other side of the pond? :)

Love,
~Res

Nope -- but i have spent some time on the other side :)

[Res]

That must be it then. ;) Not everyone knows what "courgettes" is or even uses the word over here. I'm glad you did though. :)

Did you live there for a while?

Love,
~Res

Courgette, tomato and blue cheese salad

http://www.bbc.co.uk/food/recipes/database/images/ingredient_id/221.jpg

Ingredients
½ courgette, sliced on the diagonal
1 tsp olive oil
½ tomato, sliced
4-5 basil leaves
1 tbsp dill
1 tbsp sage
55g/2oz blue cheese, crumbled
olive oil, for drizzling, to serve


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sliced courgette onto a baking tray, drizzle with the one teaspoon of olive oil, then place into the preheated oven for 8-10 minutes.
3. Arrange the courgette on a serving plate, alternating with the slices of tomato.
4. Place the herbs in a pile in the centre of the arrangement, crumble the cheese on top, then drizzle with the olive oil, to serve.

Recipe courtesy of the BBC (http://www.bbc.co.uk/food/recipes/database/courgettetomatoandbl_74230.shtml)

[sopheetsa]

"When nothing else subsists from the past, after the people are dead, after the things are broken and scattered· the smell and taste of things remain poised a long time, like souls· bearing resiliently, on tiny and almost impalpable drops of their essence, the immense edifice of memory" -Marcel Proust "The Remembrance of Things Past"

Oh my god Res I can't believe what happened to me while reading your post-- or rather-- after I looked up "Courgette".

As usual, I'm feeling inappropriate. Why this time? Well-- what came to mind is neither raw, nor vegetarian-- but boy was it a vivid wiff from the past. So I won't post the recipe-- but for the curious, I'll tell you, my grandma made 'em, they're called youvarlakia ('little barrels'), although not what i get when I google it. - stuffed zuchini-- w rice, and meat, cooked up and served w egglemon sauce. The tart taste defies description. Years ago, I created a vegetarian version.

loveya!

Soph

[Res]

Geez Soph that quote was beautiful! :)

I really "felt" your words Soph.

OH PLEASE post the Recipe! Would ya? Would ya? Huh? Huh? ;)




mtmouse: Just saw your post: Uh, well, Peter said he does a 65/35 ratio. I have a recipe book called Fit for Life and they recommend that 2/3 of what's on your plate is raw. Hopefully other's will chime in.

Love,
~Res

[mtmouse]

mtmouse: Just saw your post: Uh, well, Peter said he does a 65/35 ratio. I have a recipe book called Fit for Life and they recommend that 2/3 of what's on your plate is raw. Hopefully other's will chime in.

Love,
~Res

Thanks, Res!

So it sounds like you mean a visual assessment. That would certainly seem to be the easiest way.

Under those criteria, I probably come close to qualifying, LOL! Who woulda thunk it?

[Res]

Lotza Flavor Marinated Vegetable Salad

If you like vegetables with a lot of flavor, this marinated vegetable dish is a basic recipe you can make and have in the refrigerator for up to 4 days. It is a nutritious accompaniment to many chicken and fish dishes.
http://www.whfoods.com/recipeimages/lotzaflavormarinatedsalad.jpg Prep and Cook Time: 25 minutes

Ingredients:
6 medium sized Brussels sprouts, tough outer leaves, and excess stem removed
1 large carrot peeled and cut in 1 inch chunks
1 cup large size broccoli florets
1 cup green beans, cut in 1 inch lengths
2 cups medium crimini mushrooms, cut in half
1 medium red bell pepper cut in 1" chunks
1 medium green bell pepper cut in 1" chunks
1 medium onion sliced thick
marinade:
3 TBS honey
4 TBS fresh lemon juice
2 TBS extra virgin olive oil
1 TBS minced fresh oregano
3 medium cloves garlic, pressed
salt and cracked black pepper to taste
pinch red pepper flakes
Directions:
Bring salted water to a boil in large pan. Place colander in sink, and set up a bowl of ice water.
Cut vegetables to appropriate sizes and have ready. (For this salad it is important to cut vegetables in fairly large pieces. They will hold up better and last longer.)
When water is boiling, add carrots, whole Brussels sprouts, and cook for 4 minutes. Then add broccoli, pepper, green beans, mushrooms and onion.. Cook for another 4 minutes.
Drain through colander and immediately put into ice water. Let chill for about 10 minutes and drain well. It is important to drain well, so flavor is not diluted. If possible lay vegetables out on paper towels and pat dry.
Make marinade by whisking together ingredients adding olive oil a little at a time.
Put into glass container or bowl, add marinade, cover and put into refrigerator for at least 1 hour

[Res]

Primavera Verde

This festive, colorful dish is an excellent way to receive many nutrients from vegetables. Don’t worry if you don’t have exact amounts of vegetables. If you have something else in your refrigerator, feel free to add it. This dish allows a lot of flexibility.
http://www.whfoods.com/recipeimages/primaveraverde.jpg Prep and Cook Time: 50 minutes

Ingredients:
1 medium onion, quartered and sliced thin
1 small red bell pepper, cut in thin1inch strips
1 medium carrot cut in very thin sticks 1 ½ inches long
1 bunch thin asparagus cut 1½ inches long, discard bottom fourth
1 ½ cup zucchini or summer yellow squash, cut in thin 1inch strips.
6 medium cloves garlic, chopped
1 15oz can diced tomatoes, with juice
¼ cup + 1 TBS vegetable broth
1 cup fresh basil, chopped
3 TBS cup fresh sage, minced
1 cup fresh parsley, minced
3 TBS fresh oregano, minced
salt & black pepper to taste
4 oz whole grain linquini pasta
4 oz Chevre' goat cheese (optional)
Directions:
Bring salted water to a boil for pasta.
Prepare vegetables by chopping.
Heat 1 TBS broth in medium non-stick skillet. Healthy Sauté onion in broth over medium heat stirring frequently for 3 minutes. Add vegetables in order given, waiting about 1 minute between each.
Add tomatoes, broth and simmer for another couple minutes, until vegetables are barely tender, about 10 minutes. If needed, you can add a touch more liquid to keep moist. Add minced herbs. Season with salt and pepper.
While vegetables are simmering cook pasta, according to package instructions and strain through colander.
Toss pasta with vegetable mixture and top with goat cheese if desired.

[Res]

Pesto

1 bunch Basil or Cilantro, large portion of stems cut off
4 cloves Garlic
½ cup or more Extra Virgin Olive Oil
¼ cup Pine Nuts
dash Celtic Sea Salt

With a hand-held blender or in a countertop blender combine all ingredients and blend until smooth. Add more olive oil if needed to get a creamy consistency. Add salt to desired taste. Serve over pasta or use on toast or scrambled eggs.

[sopheetsa]

thanks for the pesto Recipe Res!-- i can almost SMELL it (day 3).... ahhhh. a good use to put the salt to when i'm done w this cleanse. :)

PS: how long does it keep, and does it freeze?

[Res]

Hi Soph! :) Not sure how long it will keep...probably over a week, but yes, I've frozen pesto but not this recipe. It should be the same.

Check this out:

Romaine & Avocado Salad

This salad is a good healthy start for any meal. It is a quick and easy way to add flavor and nutrition to your meal all year round. The light dressing makes this salad lower in fat than most without losing flavor.
http://www.whfoods.com/recipeimages/romainesaladavocado.jpg Prep and Cook Time: 10 minutes

Ingredients:

1 large head romaine lettuce, outside leaves discarded
1 large tomato chopped (http://javascript<b></b>:doClick('genpage.php?tname=preptip&dbid=13'))
1 small red bell pepper cut in thin julienne (http://javascript<b></b>:doClick('genpage.php?tname=preptip&dbid=69')), 1 inch long
1/2 small avocado cut into chunks (http://javascript<b></b>:doClick('genpage.php?tname=preptip&dbid=18'))
*Optional: 2 TBS coarsely chopped walnuts
Dressing
2 TBS lemon juice
2 tsp balsamic vinegar
extra virgin olive oil to taste
Salt and cracked black pepper to taste
Directions:

Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. Tops are bitter. Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If you don't have one, remove as much water as possible in a colander and then dry with paper towels. This will keep the flavor of the salad from getting diluted.
Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad greens. Sprinkle with chopped walnuts if desired.

Serves 4

[Res]

The Six Healthiest Staple Foods in
Middle Eastern Cuisine
by www.SixWise.com (http://www.sixwise.com/)

Middle Eastern cuisine encompasses the fresh ingredients and aromatic flavors used by countries such as Syria, Morocco, Lebanon, Israel, Armenia, Turkey and, to some extent, Greece (http://www.sixwise.com/newsletters/06/06/07/the_6_healthiest_staple_foods_in_greek_cuisine.htm). Always full of fresh herbs, warm spices and savory flavors, typical Middle Eastern meals include salads, vegetables, bread and sometimes a small amount of meat.
An abundant mezzes course (mezzes are appetizers similar to tapas) commonly precedes the meal, and it's not uncommon for restaurants to advertise 70 mezzes or more. In fact, Middle Eastern meals were said to be so lavish that French Crusaders brought the Persian word for stew, "ghormeh," back to the western world, where it took on its present-day meaning: gourmet.
Middle Eastern cuisine is also quite healthy, and increasing numbers of Americans are indulging in the once-exotic flavors of Middle Eastern favorites like hummus, baba ghannouj and tabbouleh. If you're interested in tasting some Middle Eastern flavors for yourself, start with these six healthy staple foods, then check out the two recipes below.
http://www.sixwise.com/images/articles/2006/09/20/chickpeas.jpg1. Chickpeas (Garbanzo beans)
Chickpeas, with their subtle nutty flavor and buttery texture, are used as a main ingredient in hummus, a rich garlicky dip that's growing in popularity here in the United States, and falafel, ground chickpeas and spices that are fried and eaten as a street food or fast food in much of the Middle East. Chickpeas are also popular in soups, stews and side dishes.
Health Benefits: Chickpeas contain healthy nutrients including protein, manganese, folate, tryptophan, copper, phosphorus and iron. Plus, they're an excellent source of fiber, which is known to help lower cholesterol, fight heart disease and stabilize blood sugar levels.
http://www.sixwise.com/images/articles/2006/09/20/tahini.jpg2. Tahini (Sesame Seed Paste)
Tahini, a paste made from ground sesame seeds, is mixed with chickpeas as a key ingredient in hummus and is also often used in the eggplant dip baba ghannouj. Tahini is also part of a popular sesame confection called halvah, and is mixed with lemon juice and used as a sauce for meats, vegetables and salads.
Health Benefits: Sesame seeds contain beneficial fibers called sesamin and sesamolin, both of which belong to the lignan group (http://www.sixwise.com/newsletters/05/11/02/eight_key_nutrients_to_help_prevent_breast_cancer_--_and_where_to_find_them.htm). These substances help lower cholesterol and have been found to prevent high blood pressure and increase vitamin E in animals. Sesamin also protects the liver from oxidative damage (http://www.sixwise.com/newsletters/05/12/21/why_you_need_to_understand_oxidative_stress_--_and_how_to_avoid_it.htm). Sesame seeds are also rich in manganese, copper, calcium, magnesium, iron, phosphorous, vitamin B1 and zinc.
http://www.sixwise.com/images/articles/2006/09/20/mint.jpg3. Mint
Fresh mint leaves are a popular herb in Middle Eastern cooking, used in tabbouleh salad, yogurt sauces, vegetable dishes, soups and beverages, including a strong mint tea, which is traditionally offered to arriving guests.
Health Benefits: Aside from being a good source of manganese, vitamin C and vitamin A, the peppermint oil in fresh mint leaves is soothing for the stomach -- it's been found to relieve irritable bowel syndrome, indigestion, colonic muscle spasms and more. It also contains potent phytonutrients that have been found to protect against cancer, neutralize free radicals, and benefit asthma and allergies. And, peppermint oil is anti-microbial, which means it can stop the growth of various types of bacteria and fungus.
http://www.sixwise.com/images/articles/2006/09/20/8025756[1].thb.jpg4. Eggplant
Eggplant is perhaps the most commonly consumed vegetable in Middle Eastern cuisine, and is the featured ingredient in baba ghannouj (eggplant dip). It's served grilled, stewed, fried and even pickled in a number of dishes, or on its own.
Health Benefits: Nasunin, a phytonutrient found in the eggplant's skin, is an antioxidant that protects against free radical damage and protects the fats in brain cell membranes. Eggplants also contain chlorogenic acid, which is known to have anti-cancer, antimicrobial, and antiviral properties, as well as help lower LDL (bad) cholesterol. They're also a good source of dietary fiber, potassium, manganese, copper and vitamin B1.
http://www.sixwise.com/images/articles/2006/09/20/cumin.jpg5. Cumin
Cumin, a spice with a nutty, peppery flavor, is used in whole-seed and ground form to flavor a host of Middle Eastern dishes. Cumin is so popular in some Middle Eastern regions that it's kept in a shaker on the table, as salt and pepper are kept in the United States.
Health Benefits: Cumin is rich in iron, which is excellent for energy and keeping the immune system healthy. It is also known to benefit the digestive system, as cumin may stimulate the secretion of pancreatic enzymes that help with digestion and nutrient assimilation. Cumin may also have cancer-fighting properties.
http://www.sixwise.com/images/articles/2006/09/20/turmeric.jpg6. Turmeric
Ground turmeric, which lends a characteristic yellow color to foods, is used in many Middle Eastern meat and vegetable dishes. It has a peppery, slightly bitter flavor that is a staple ingredient in curries.
Health Benefits: Turmeric is a nutrition powerhouse. Most notably, it contains curcumin, which gives it not only its color but also many of its health benefits. Turmeric has potent anti-inflammatory properties and has been found to be helpful in fighting inflammatory bowel diseases, including Crohn's disease and ulcerative colitis, rheumatoid arthritis, cystic fibrosis, cancer and Alzheimer's disease. It may also provide cardiovascular and liver protection.

[Res]

Yikes! :eek: All the new recipes and conversation lost! It looks like a backup to the server was restored and everything back to the 20th was lost! :(

[Res]

Crimini Mushroom Sauté
This flavorful and easy mushroom recipe can be served as a wonderful complement to many of your favorite dishes.
http://www.whfoods.com/recipeimages/criminimushroomsaute.jpg Prep and Cook Time: 15 minutes

Ingredients:
½ medium onion, cut in half and sliced thin
1 TBS chicken or vegetable broth
4 cups whole small to medium crimini mushrooms. Remove ends of mushroom stems and wipe clean if necessary.
6 medium cloves of garlic, chopped
1 TBS chopped fresh rosemary
¼ cup Tawny or regular Port
salt and cracked black pepper to taste
Directions:
Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion for 5 minutes over medium heat stirring frequently. While onions are cooking prepare rest of ingredients.
Add garlic, mushrooms and rosemary, and continue to sauté for another 5 minutes.
Stir in port and simmer for about 4 more minutes. Season with salt and pepper.

[Res]

Energy Salad:

3 cups lettuce, butter, romaine, red leaf or salad bowl, washed, dried and broken into bite sized pieces.
1 cup spinach (hold off on this one for now until the ecoli scare is gone)
1 small cucumber or pickling cuc's peeled and sliced
1 medium tomato, cubed or sliced
1-2 cups sprouts - alfalfa, red clover, mung bean, lentil, sunflower, or buckwheat (or any combo)
Any raw veggie additions such as carrot, celery, mushrooms, red or green cabbage, jicama, radishes, beets, zucchini, cauliflower, broccoli, or jerusalem artichokes (which i've yet to find in the store)
1/4 cup olives or serveral slices avocado
1/2 cup beans or 1/4 cup raw sunflower or sesame seeds.
Combine ingredients in a large bowl. Add light dressing (below). Toss well.

Light Dressing:

1 clove garlic chopped
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 tsp sea salt, seasoned salt and fresh ground pepper
Place ingredients in a cup and allow to sit for 15 minutes or longer. Whip with a fork and pour over salad

[Res]

Caesar Salad:

1 clove garlic
3 TBL olive oil
1-2 TBL fresh lemon juice
1 tsp dijon mustard
1 sheet Nori seaweed
1/4 tsp sea salt
1 small head romaine
1 cup Garlic Croutons (below)

Place garlic in large bowl and crush with fork. Add oil and stir briskly. Discard garlic (frankly, I chop it up and leave it in). Add lemon juice and mustard and cobine with fork. Holding the Nori sheet (seaweed) in your hand, toast it over a hot burner (gas or electric) for 1-2 seconds on each side, until it turns from black to green. Crumble into pieces and mix into dressing. Add se salt and whip dressing. Wash and thoroughly dry lettuce. Break into bite-sixe pieces, discarding the heaviest part of the stalk. Add to bowl, and toss thoroughly in dressing. Add Garlic Croutons and pepper to taste. Toss again.


Garlic Croutons (these are fantastic)

1 slice whole-grain bread (I use a bunch of bread)
2 tsps butter (real butter)
1 clove garlic (again I usually triple this recipe)

Cut bread into small cubes. In skillet, melt butter. Add garlic. Saute briefly fo flavor butter. Discard garlic (I don't). Add bread and saute turning frequently until crisp. Add cubes to salad, soup or veggie dishes.

[Res]

Mushroom, Tomato, Basil Frittata

This quick and easy frittata gives you a healthy breakfast in very little time, with minimal effort. The basil adds a delicious flavor, and contributes to the nutritional benefits of the tasty vegetables and eggs. This is one of those dishes you will want often.
http://www.whfoods.com/recipeimages/mtbfrittata.jpg Prep and Cook Time: 15 minutes

Ingredients:
½ medium onion, minced (javascript:doClick('genpage.php?tname=preptip&dbid=20'))
1+1 TBS chicken broth
3 medium cloves garlic, pressed (javascript:doClick('genpage.php?tname=preptip&dbid=27'))
1 cup thinly sliced crimini mushrooms (javascript:doClick('genpage.php?tname=preptip&dbid=24'))
½ medium tomato, seeds removed, and diced (javascript:doClick('genpage.php?tname=preptip&dbid=91'))
3 large eggs
3 TBS chopped fresh basil (javascript:doClick('genpage.php?tname=preptip&dbid=15'))
salt and black pepper to taste
Directions:
Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté (javascript:doClick('genpage.php?tname=preptip&dbid=8')) onion over medium low heat 3 minutes, stirring frequently.
Add garlic, mushrooms and continue to sauté for another 2 minutes.
Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.

Serves 2

[Res]

Off the beaten path but the thought of these cracked me up!

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/11015.jpg

Vegetarian Ribshttp://images.allrecipes.com/global/print_logo.gifSubmitted by: Laura W
Rated: 4 out of 5 by 2 members Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes
Yields: 4 servings

"These ribs may be made with some pretty odd ingredients, but they really taste great! They are not difficult to make, and are very forgiving. However, it takes a certain amount of trust to make them. Even if your mix looks and feels like a huge mistake, keep on going, and bake it. The first time I made these, I did everything wrong, and they were still delicious. Even my excessively carniverous husband liked them. These are great comfort food, and really stick to your ribs!"
INGREDIENTS:
2 cups gluten
1/3 cup nutritional yeast
2 tablespoons paprika
1 tablespoon salt
3 cups water
1/2 cup smooth peanut butter
1 large onion, minced
1/2 cup olive oil
2 cups barbeque sauce

DIRECTIONS:
1.In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.

2.If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.

3.Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.

4.When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.

5.Preheat the oven to 350 degrees F (175 degrees C).

6.Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.

7.Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

*I have to do this just to see how they taste. :)

[Res]

Chopped Zucchini Mexicano
by Nomi Shannon © 1998 Nomi Shannon. Please copyright notice below. (http://www.rawfoods.com/recipes/zuchmexicano.html#copy)

Serve this ‘hot’ and pretty salad on a bed of sprouts or as stuffing in a red pepper. Use the highly flavored jalapeno, garlic and cilantro to taste. Some jalapenos are devilishly hot, so be careful. This salad is intended to be a side dish rather than an entree. It looks attractive on the plate and its intense flavor works well as a condiment.

1 medium Zucchini, chopped
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 - 1 jalapeno pepper, chopped (to taste)
1/4 cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch ground coriander seed
Dash Bragg’s
Dash lemon juice

Toss together, adjust seasonings. Serves 3-4 as a side dish.


Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon (http://www.living-foods.com/rawgourmet/book.html). © 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet (http://www.living-foods.com/rawgourmet)).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com (rawgourmet@living-foods.com)).

[Res]

This sounds delicious. I've been a cabbage fan ever since finding out it's #2 in fighting cancer (raw garlic is #1)


INDIAN COLE-SLAW


3 cups green cabbage, finely chopped
3 cups tomatoes, chopped
1 cup fresh grated coconut
1/2 cup peanuts,* ground (make sure they're raw, not roasted)
1 large date, soaked, pitted and mashed
2 tbsp. lemon juice
2 tbsp. peanut oil (Flora Oils) or use olive oil
1/2 tsp. ground brown mustard seed
1/2 tsp. ground cumin seed
1/4 tsp. turmeric
pinch asafoetida (see Glossary)
1 tbsp. minced Jalapeño, or to taste (optional)
Nama Shoyu and/or Celtic sea salt, to taste

1) Mix first 4 ingredients together in a large bowl and set aside.
2) In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend to a smooth dressing.
3) Pour the dressing into the cabbage and tomato mixture and mix well.
Serves 4. This salad keeps well for 2-3 days in the refrigerator.


raw food site (http://www.rawfoods.com/recipes/indiancoleslaw.html)

[mtmouse]

Here's a tasty salad I made for lunch today:

1-2 medium carrots, grated
1/2 apple, grated
1 small zucchini, grated
Fresh-squeezed orange juice and pulp
Sprinkling of ground coriander

Very nice!

[HealthyBiz]

So many good recipes here! I hope there's room for one more soup recipe. Mine turned out sooooo.... good this week. I made it up after looking at several on this site! Here's my

Hearty-Breaking-the-Fast-Fall-Soup-Recipe
I used fresh fall vegetables, organic where possible. I did not use potatoes or rice - my starch comes from the squash and is minimal, no tomatoes or mushrooms (I'm allergic to the latter 2) and yet the soup was one of the best I've ever had. Oh, I also didn't add salt; you could. Here it is:

1-2 stalks Leek, sliced
1/2 sweet onion, sliced in chunks
3 crushed cloves garlic
1 Tbls pumpkin seed oil
1 tsp extra virgin olive oil
1/2 butternut squash, seeded, peeled and cubed (about 2 cups)
1 turnip, diced
1 rutabaga, diced
3 large carrots, washed but unpeeled, cut into chunks
1 gallon spring water
1/2 large red pepper, seeded and diced
2 stalks celery chopped with leaves
1 cup chopped broccoli
1 cup chopped cauliflower
5 large okra chopped in chunks
3 large collard green leaves sliced
large sprig of fresh basil with several leaves, chopped
cayenne pepper

Heat the dutch oven on the stove. Add pumpkin seed oil (which is thick) and a little EVOO to lighten it. Add leeks and onions. Stir a few minutes on medium heat and add garlic. Cook no more than 5 minutes alone - do not brown, just wilt. Add squash, turnip, rutabaga, carrots and water. Cook for 10 minutes covered. Then add red pepper, celery, broccoli, cauliflower, okra, collard greens and basil. Cook an additional 15-20 minutes and turn off the fire. If you want, you can keep the top on the soup to let the vegetables continue to cook. Many will still be firm after 25-30 minutes of cooking. I prefer them this way. Sprinkle each bowl with cayenne pepper (of course!):)

You can modify ingredients as you wish, but this was great as is. And, you'll notice I used 1/2 of some of the ingredients for the perfect mix, but this also means I only have to pick up a few ingredients to make my 2nd batch! And I may use some of that broth to make my first batch of brown rice. Yum!

[Res]

Egads! I haven't been here in a few days. GREAT sounding recipes! :D

I'm hunting around for the carrot cake recipe...wish the hunt was a bit easier, but the search feature really does help.

Thanks for posting these recipes and keep em coming! :)

Love,
~Res

[Meedis]

I don't really have a recipe but I made a really crazy soup tonight. I'm on Day 11 so I won't get to enjoy it till tomorrow. I basically threw all kinds of stuff in there.

I used an 8qt container and basically added carrots and celery to start. I added about 21 cups of water to it. Then I started cooking. I added a teaspoon of cayenne and about a teaspoon of Gary Celtic Sea Salt.

About twenty minutes into it, I added about 4 small red potatoes to the mix. Then parsley....later cilantro.

The soup was boiling over so I saved about 4 cups of the broth. How long does the broth last in the fridge anyway?

After doing that, I went crazy and gradually over the next two hours I added asparagus, mushrooms, tomatoes, corn, barley, lentils, garbanzo beans, and bean sprouts.

Needless to say there's more ingredients than there is broth. Luckily for me I saved the initial broth.

Anyway I can't wait to taste it tomorrow. I did sip a bit of the broth and it seems pretty hot.

[Mrs.Squigs]

This is a question for people. I'm still on the Cleanse but I'm compiling recicpes for after. I've seen a lot about spaghetti squash. I've never made it. Anyone know how to do so? I also saw something about a Spiral Slicer or something. What's that?
Anyone know a recipe for a "spaghetti and meatballs" using that chickpea stuff that use in falafels?
You'll have to forgive my ignorance. I'm new to healthy eating and I don't know a lot of the stuff used in the recipes in this thread. Thanks! :p

[mtmouse]

I can reply to the spaghetti squash issue.

You can just stab the squash with a knife several times, then bake it at 300 or 350 for about an hour or so.

Alternatively, you can cut the raw squash in half and put it cut side down in a pan with a little water and bake for about 30 minutes.

Once it's cooked, all you have to do to get "spaghetti" is to remove the seeds from the center, then take a fork and start scraping the rest of the material. It will come out in long strands. It certainly doesn't have the heft of starchy grain spaghetti, but it's delicious under some kind of sauce.

Another spaghetti substitute is lightly steamed sliced green cabbage or angel hair cabbage.

I realize none of this is raw food. Maybe some of the RFers can give you ideas of how to use it that way.

[Mrs.Squigs]

Thank you! I actually looked up the Spiral Slicer online and it got terrible user reviews as a piece of junk, poorly manufactured. :(

[mtmouse]

Okay, Res, I finally got around to making the carrot "cake".

I sort of combined both recipes from this thread and made the frosting with macadamia nuts, vanilla, and agave.

Today I fired up (!) my Champion juicer with the blank and made carrot pulp and threw the dried apples in there for good measure. I then took all that and mixed it with the other ingredients (substituting coriander and cardamom for the spices, which I don't eat).

It's quite tasty, but I'm afraid no one in their right mind would call it "cake". Carrot pudding might not be false advertising. I put it in an 8-inch square pan and covered it with the frosting and put it in the fridge. Only time will tell whether it will hold any kind of shape when I try to take it out. If not, then I'm sure spooning it out will work.

Even so, there's a real texture issue here. The cake/pudding part doesn't get dry, and the frosting part doesn't get creamy. So in the end it's disappointing. I love carrots and pineapple and dates and apples and nuts just fine, and I guess I'm just as happy to eat them plain as to go to a lot of work to make something like this.

Guess I'm not a raw convert just yet! (And truth be told, I'm sure one doesn't become a raw convert by having "specialty" raw food. I suspect that, just like with me and the blood type diet, you get converted first and then find ways to make your food choices more appealing.)

I'd love to hear from others who have made recipes like this one.

The good part is now my juicer is set up for juicing again (we'd been using the grain grinder attachment for a long time), and I've bought a bunch of greens and other things for juicing this weekend! Yum.

Edited to note: see retraction farther down! :)

[Mrs.Squigs]

I need more recipes. I'm determined not to stop my fast until I'm sure I'll be able to stick to healthy eating. And I'm a very snacky person so lots of snack recipes (not just dried fruit and nuts..booring) would be much appreciated!

I LOVE some of the recipes I've found in this thread already and I can't wait to try them out when I'm done! Keep 'em coming!

THANKS!!!

[mtmouse]

Well, now I'm going to have to eat my words! :o

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

Once my "cake" had sat in the fridge for a couple of hours, it set up just fine and definitely holds its shape when I serve it. And it's really quite delicious.

I still wouldn't call it "cake" if I served it to anyone else, but "pudding" definitely conveys a better sense of what to expect.

Anyway, I'm now quite pleased with it, and it's kind of a nice way to have your fruit/veggie/nuts for dessert!

[Mrs.Squigs]

Can anyone suggest some websites they use to get organic raw recipes?? Much appreciated. Thanks!

[sopheetsa]

hello Mrs.Squigs

just thought I'd tell you first that your "tagline" gets me smiling every time!

I know you said websites-- but there is a post (part of a thread) of peanutterb's where she's compiled a list of books worth mention:

Peanutterb's Raw Book Recommendations (http://therawfoodsite.com/forum/showthread.php?p=18667&highlight=recipes#post18667) Some of these-- have associated websites... For example-- From the raw (Boutenko) family:

This Season's Recipes (http://www.rawfamily.com/recipes.htm)

I know you probably want "tried and tested" websites--....from someone who actually HAS done them-- and-- well-- I can't say I have-- although having just done a "google" on "raw recipes" there's a TON of them out there! The top google hit-- has a bunch of recipes: Raw Times Recipes (http://www.rawtimes.com/recipes.html)

I'll also share a "raw" as in INCOMPLETE website-- I am working on-- for a friend who is a "raw" chef. She's probably going to change everything on it and sorry it doesn't have recipes:): Deana's Delites (http://www.geocities.com/protobionics/deana/)

An acquaintance (Judy Pokras) has a "busy" website which doesn't really feature recipes: Raw Foods News (http://www.rawfoodsnewsmagazine.com) but if you do a "search" or browse on the site, you can find all kinds of stuff-- for example-- since Thanksgiving is upcoming try this:

Raw Thanksgiving Recipes (http://www.rawfoodsnewsmagazine.com/modules.php?op=modload&name=News&file=article&sid=91)
One last: Shazzie's Raw food recipes (http://www.shazzie.com/raw/recipes/)http://www.shazzie.com/graphics/shazzie_symbol_col.gif

best of luck Mrs.Squigs--hope you share what you come up with! :)

[Res]

Kathy,

Hilarious!!! "Eating your words". ;) The "Grit" part of me read your first post and I was determined to make the pudding today just to try it. :) lol...then reading the next post about it firming up and tasting good had me laughing out loud. :D

Thanks for being the first and experimenting with the treat. I AM going to make it today darnit! ;)

*Hugs* to you! Now I want to make the carrot cake and whatever else I haven't tried yet. My inclination is really towards, "Juicing" this next week, in part due to the encouragement to do so from Peter. So, my Champion is on the counter waiting to go...actually, last week as I was cleaning out my fridge and juicing veggies and fruits I made the ghastlious tasting juice...blech! :o I could only gag down half of it. It may be due (in part) to the unripe pomegranate I threw in for the heck of it...peel and all and well we all know how bitter that is...it looked like a light mocha but more like dishwater and tasted worse!! But it was fun making it. :D

Hope you're having a great day. Oh, try the RAW apple pie recipe! I've made it dozens of times and you really can't go wrong there. ;)


*smooches Soph*

Love,
~Res

[mtmouse]

Like I said, once I had made the carrot "pudding" my Champion was set up for juicing. So this morning I got to it.

I did a bunch of carrots, apples (braeburn, honeycrisp and golden delicious), zucchini, red and green cabbage, and five huge collard green leaves. I threw in about a one-inch segment of ginger and a huge clove of garlic. Really yummy!

[Edited to note: Next time I won't put in the garlic, or not as big a clove. It was a little too bitey and hot for me and tended to mar the otherwise sweetness of the drink.]

I think I'm not yet up to trying an actual green smoothie. (I don't have a Vitamix, just a juicer, food processor, and blender.) It seems that many of the recipes in the Green Smoothie thread are actually for juicing, not "smoothing". Am I right? Maybe if the texture of the smoothies is what's so bad, just more liquid is necessary and maybe more processing. Anyway, one of these days I'll give it a try, but for now the juices are quite appealing.

But whether for juicing or for smoothies, I've noticed people on here mentioning spinach and kale, but never collards. If you've never tried collard greens, I say definitely go for it!

Collards are much milder-tasting than spinach (especially when cooked), and they don't make your teeth furry. They have more vitamin C and calcium than spinach, equal protein, a little less vitamin A. (But no iron.) Same fiber (but that doesn't factor into juicing, I think.) They'd be a bit tougher than spinach in salads, but they're great in soup and juices. (I'll let you know about a smoothie sometime.)

Anyway, I'm enjoying my juice this morning! :D

[Res]

Hi Kathy,

I *Love* collard greens but only found out about them 3 years ago! I love em fresh AND cooked.

Mmm. your juice sounds delicious. I also love braeburn apples. :)

Yeah, the uh, green smoothies are really something. :rolleyes: Not only can you uh, eat them, you can make art and repair houses with the stuff.
Everyone has to try one at least once! ;)

Off to make carrot juice. http://www.forum.ontariorabbits.org/images/smiles/icon_jumping.gif

Love,
~Res

[Mrs.Squigs]

In the book Burroughs says that a vegetable soup powder may be used to flavor one's veg soup. Does anyone know what kind of that is *safe* (good for you)? And where to find it??? Thanks! :confused:

[janey]

I was searching the internet for post cleanse vegan recipes and came across this website with hundreds of them, some raw. They all look so delicious I can hardly wait to try them.
http://www.all-creatures.org/recipes.html

[Honey]

janey -- thanks for passing on that site. It looks real good!:D

I am continuing to stick to a healthy diet since I got off the 20 day MC a week ago. There are so many new tastes and recipes that I am anxious to try. Tonight I had a tuna salad (first thing not fruit or veggie) along with a bean dip. I just pigged out and now I have a full stomache ache. I won't do that again. I want to keep my stomach shrunk. I think sticking to juiced drinks and salads is the GO for me!

My teeth had gotten so sensitive from the cleanse that I am still not able to eat sweet things like dates and some dried fruits. This is a bummer for me as I was a real sweet nut. :mad:

I am feeling real healthy and continuing to exercise almost daily at the gym. I am real thankful that I did the MS and I want to encourage others who are starting to go for it, as you won't regret it. Just put your mind to it and you'll be amazed at the results.

-- Honey

"It's always too early to quit!" -- Norman Vincent Peale

[lilylilylily]

I was searching the internet for post cleanse vegan recipes and came across this website with hundreds of them, some raw. They all look so delicious I can hardly wait to try them.
http://www.all-creatures.org/recipes.html

can any of those soups be used to break the fast after the orange juice?

[bayareababe]

can any of those soups be used to break the fast after the orange juice?

Hi lily.. waves from across the SR bridge :)

I think the green jade soup would be fabulous for the breaking of the fast :)

congrats on the 10 days!!!

high fives ya!

[RJS867]

But I have a question for the last day about the soup? Could someone post a recipe for the cooked vegetable soup, that your supposed to have during the mid day? And what kind of salad for dinner?

THANKS!!

[HealthyBiz]

Here's one recipe, RJS867 - I've made this soup a couple of times since I wrote it up earlier this month. It is really good, and I created it by modifying other recipes on this site. Here's the link- http://www.therawfoodsite.com/forum/showpost.php?p=18359&postcount=198 (At first I repeated the post, but that seemed a waste of good space ;) , so I hope this link works! But if it doesn't, you can just go back to page 20 in this thread and you'll see it.) You can use any vegetables that sound good to you. You could also add rice or potatoes to make it heartier. Congratulations for completing your cleanse and good luck with breaking the MC s-l-o-w-l-y! When you're ready for the salad, just have fresh mixed greens and raw vegetables. Red and yellow peppers are in season now and really good; just one suggestion.:D BTW, there are tons of great soup recipes in this thread, just do a search for 'soup'. That's how I came up with a recipe that worked for me.

[peanutterb]

ok this is my first raw smoothie and it's totally random. Of course there are no measurements because measuring things is against my religion. And all of the ingredients are optional. lol basically i just made this up and put in whatever I felt like.


PeanutterB's Raw Breakfast Smoothie

ingredients:raw walnuts, soaked at least 8 hrs
raw brazil nuts, soaked at least 4 hrs
dried dates, soaked at least 20 mins (add to taste, depending on how sweet you want it)
banana
strawberries (fresh or frozen)
about 1 tsp psyllium husks (optional, for additional fibre)
about 1 tsp flaxseed oil (optional, for good fats but may not be necessary since the brazil nuts are high in oil)
water (i used 1/2 cup but you can do more to make it smoother)
extra walnuts and brazil nuts, chopped as a garnish (optional)

directions
blend all the ingredients together until smooth.
pour into a bowl. add the extra walnut and brazil nuts. eat like a bowl of cereal. it's chewy and crunchy and sweet. and all raw.
or make more smooth and drink.

ideas:
If you're not raw, soymilk or almond milk would be good instead of water
I'm sure you can use almonds instead of walnuts or brazil nuts. Soak walnuts for 12 hours.
Next time, I might add oatmeal, since I ate it like a bowl of cereal.


_________________
how i soak nuts aka the super super basic way I do it
rinse the nuts a few times
put into glass jar
cover in filtered water (2x more water than nuts)
put a piece of papertowel over the top and tie with a piece of saran wrap or a rubber band or thread, whatever you have available
soak them over night, most nuts are 12 hrs or less.
rinse them a few times
lay them out on a paper towel to dry
then store them in the fridge

[mtmouse]

What's the point of soaking nuts? Why not just eat them?

[mtmouse]

Oh my goodness, you lemonheads!

It's ironic how a site about fasting would lead to such a discussion about food, LOL! Anyway, instead of doing the work I was supposed to be doing this morning, I went ahead and made up a varation (I never follow a recipe exactly!) on the Raw Fudge recipe that Res posted above. (Probably way above.)

This probably doesn't qualify as strictly raw, but I presume those of you who know what you're doing can make appropriate substitutions. Mine was essentially a mixture of slightly soaked macadamia nuts and dates, mashed in the food processor with cocoa powder, a little almond butter (because it wasn't processing very easily), some agave nectar, a little olive oil, and some vanilla.

I patted it out on some foil, put it in the freezer for a bit, then cut it into squares and put it back in the freezer, where it's supposed to sit overnight but where it's still under serious threat! :D

This stuff is really, really good! On my better days (!), I don't consume white sugar, so having treats like this when the mood hits is really good for keeping me on the straight and narrow (well, as narrow as my hips will allow, LOL)!

[peanutterb]

What's the point of soaking nuts? Why not just eat them?

soaking makes them easier to digest and gets the enzymes acting.
plus it makes them easier to blend.

[mtmouse]

Ah, thanks!

[peanutterb]

Kale and Chard Salad

SALAD:
1 bunch fresh kale
1 bunch Swiss chard
1 medium red onion, sliced very thin
2 cloves garlic, cruched (optional)
2 medium avocados, cubed
1 medium zucchini or summer squash, julienne or 10 shitake mushrooms, thinly sliced
dash of dried jalapeno or cayenne pepper

MARINADE:
3/4 cup olive or flax oil
1/2 cup lemon juice
1 tsp. Celtic sea salt

Remove the stems of the kale and chard, and tear the leaves into bite-sized pieces. Pure the marinade over the leaves and mix well with your hands. Squeeze the leaves well with your hands to help the leaves become soft and tender.

Mix rest of the saad ingredients into the bowl and allow to marinade for another hour or more.

TIPS:
The longer you alalow the salad to marainade the tenderer it becomes.

The salad will keep, well sealed, in your refrigerator for up to 5 days.

For a creamy dressing, place the marinade ingredients in the blender with one of the avocados and blend. For variety, add a chunk of ginger to the bender.

[mtmouse]

Hi Pnut!

I tried your pink smoothie recipe this morning (http://www.therawfoodsite.com/forum/showpost.php?p=20291&postcount=219) and it certainly was delicious! I had it on oatmeal (with oat bran added too) just like you mused, and it was yummy. And pretty. I made mine in the food processor because I didn't want it TOO smooth. Came out great.

Of course, it took me a while to realize one reason it was so good: NO VEGGIES! :( I think the point of "green smoothies" is to get veggies in, in quantity, that might not otherwise get there.

However, mine did have some veggies, because instead of the water I used some of the pink juice I made yesterday, which did have carrots, beets, celery, spinach, and zucchini, among other things. Since it was pink too, it didn't ruin the look of the pink smoothie.

And "eating" the smoothie is a new concept for me, too. I've been making my green smoothies thin enough to drink. This was fun!

Now I'll see if mine lasts as long as yours did! It made a pretty big bowl of stuff. I had thought I might save half of it, but nope! Didn't happen. (When does it ever?) LOL :p

Anyway, keep up the good work! You're on your way, and I'm looking forward to seeing what you do with real green stuff!

[peanutterb]

aw i'm glad you liked it.
i had another one for breakfast this morning. it was awesome.
i found a recipe online for papaya and banana as well and i'll try that one soon.
green smoothies coming up.
i can't wait to try your fudge recipe!

[mtmouse]

Mine lasted about three hours and then I was ready for lunch (which included some of the fudge, yum!)

:)

[peanutterb]

Raw Toona
(for the Complete Book of Raw Food pg 245, recipe by Rhio)

serves:6
equipment: juicer (optional), food processor, dehydrator (optional)

INGREDIENTS:
3 cups walnuts, soaked overnight in filtered water, or for at least 3 hours
3 cups carrots (chop first, then measure)
1/4-1/2 medium onion
1 cup celery with leaves (leaves add good flavor)
1/2 cup parsley or cilantro
1/2 cup fresh basil (other fresh herbs, such as dill, can be used in place of basil for a slightly different flavor)
1-2 garlic cloves (according to your own taste)
2 oz. lemon juice
Nama Shoyu and/or Celtic sea salt, to taste (i used a bit of braggs amino acids instead)


DIRECTIONS

1) Drain and rinse walnuts. Cut the carrots into chunks and measure out three cups. Process walnuts and carrots to a paté through a Champion or Green Power juicer, with the blank in place. If you don't have one of these machines, process in a food processor until smooth. You may have to add a slight bit of water. Set aside in a bowl.



2) Cut the celery into 1-inch pieces so that you don't end up with long strings (to get stuck in your teeth), then pulse chop garlic, onion, celery, herbs and lemon in a food processor until well chopped. Add to the carrot and walnut paté and mix well. Add Nama Shoyu and Celtic sea salt to taste.



VARIATIONS:

In place of celery, use fennel for a different taste.
Use as a stuffing for nori rolls, adding in clover sprouts and matchstick-cut pieces of cucumber and tomato.
This recipe also makes delicious dehydrated crackers.


MY NOTES:
It makes alot so cut the recipe in half. My bf recommended adding dulse or seaweed for a more fishy taste but I liked it as is. I saw other toona recipes that had the dulse in tho.
I ate it in a salad.
On Ezekiel's bread with raisins and walnuts mixed in.
With carrot sticks.
Mixed with cucumber, apple chunks and grapes and walnut chunks.

[peanutterb]

made a new smoothie this morning, wanted to share.
this one was light green and kinda has measurements.

PB's Light Green Smoothie

A large handful of kale (no stems)
about 2 cups strawberries
2 bananas
1 mango
1 cup papaya
1/2 peach
1/2 cup brazil nuts (maybe 3/4 cups, I donno)
1/2 cup walnuts
1/4 cup raisins

Blend the kale in about 1/2 cup of water until it's all blended up and smooth. Add nuts and raisins and blend.
Add remaining fruits and blend.
I usually leave a bit of nuts and raisins to put in at the end so they don't get too smooth since I like it crunchy.

[mtmouse]

Yum, that sounds good!

How many servings would you estimate that made?

[peanutterb]

Yum, that sounds good!

How many servings would you estimate that made?

oh i forgot to add that. 2 servings. and a little extra for me and the BF to fight over

[Res]

Mmm, Pnut the recipes sound great! Thanks for posting them. :)


Light Green smoothie eh? You wouldn't be trying to fake us out by disguising a Green Smoothie WOULD YA?! :eek: ;) Did Kathy put you up to this???? :p

Love,
~Res

[peanutterb]

lol lol no Res, I promise it's only a *little* green and it tastes like mango and strawberries.

[Res]

Uh huh....I saw the word "KALE".... :eek:

*smooch* ;)

[peanutterb]

kale? nooooooo. it's just food colouring. i swear.
try it. i wouldn't lead you astray.
at least not too far astray :p

[mtmouse]

Light Green smoothie eh? You wouldn't be trying to fake us out by disguising a Green Smoothie WOULD YA?! :eek: ;) Did Kathy put you up to this???? :p


Moi? http://www.freesmileys.org/emo/angelic002.gif (http://www.freesmileys.org)

[Res]

HAH! Is that halo actually holding up your horns? http://www.diamondtalk.com/forums/images/smilies/85/teu31.gif

[mtmouse]

Looks to me like the horns are holding up the halo, LOL!

Besides, you can't prove that's me! Don't those dark glasses look familiar, Res?

I see a Green Smoothie in your future ... You can't get away from it ... it's got your name on it ... better just relax and enjoy it!




http://www.freesmileys.org/emo/bounce014.gif (http://www.freesmileys.org)

[Res]

Yikes...talk about messing up the punch-line.....I was going to edit it but I'd rather just laugh at myself. :D Eww, the smilie is green! :eek: ;)

I hope everyone is doing well today!

Love,
~Res

[mtmouse]

Eww, the smilie is green! :eek:


It's an omen! Resistance is futile! Mwahahahah!

[peanutterb]

Raw Breakfast Cereal

Ingredients
2 bananas
1/4 cup raw pecans/ walnuts/ almonds (soaked or unsoaked, doesn't matter)
1 handful raisins/ chopped prunes/ dates (whichever you prefer, I use both)

Directions:
cut banana lengthways in half then in quarters. then cut into chunks. Place in a bowl.
Add nuts and raisins then mix up.
Enjoy.

Each spoonful is crunchy and soft and sweet. Reminds me a bit of oatmeal.
I made this up this morning bc I was in the mood for cereal and not in the mood for a smoothie. This would do good as a smoothie though -- and would probably be delicious with a bit of raw nutmilk. (raw nut milk if you know how to make it or regular nut or soymilk if you're not raw)
This is also something you can add to plain oatmeal if you're not raw at all.

recipe inspired by Banana Cookie by larabar (www.larabar.com)

[sopheetsa]

peanutterb your breakfast sounds delish-- I've done similar-- only also added RAW tahini liberally. mmmmm

speaking of resistance mtmouse, I've pondered whether to post this--being it isn't RAW...and furthermore-- despite having scrounged a bit for a RAW recipe I still don't know What to do with butternut squashhttp://therawfoodsite.com/forum/images/smilies/confused.gif I'd postponed dealing with my butternut squash fresh from the farm--just the thought of all the possibilites---deterred me. I've come upon a post from Dejamo's Distracted (http://dejamosdistracted.blogspot.com/2006/10/what-can-you-do-with-butternut-squash.html) said to originate from fooddownunder.com (http:/fooddownunder.com/) where there are 288 recipes using butternut squash alone out of a total of some 281,476 recipes from all over the world.


I think I'm going to cave in unless somebody responds soon! http://therawfoodsite.com/forum/images/smilies/frown.gifhttp://therawfoodsite.com/forum/images/smilies/confused.gifhttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

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

Butternut Squash Saute
1 small Butternut squash
1 Tsbp olive oil
1 tsp salt
1/2 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp freshly ground black pepper

Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2" dice.

Heat large skillet over high heat. Add olive oil. When it smokes, add squash cubes ad toss well. Sprinkle with salt, cinnamon, cumin and pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.Taken from a recipe for Black Bean and Butternut Squash Tacos found on fooddownunder.com

>Servings: 4

[peanutterb]

make Spaghetti with the squash soph

uses a spiralizer thingy if you have one or just chop up real small or use a carrot peeler or use a fork.

Spaghetti al pesto

3 pounds yellow summer squash (or spaghetti squash)

pesto sauce:
1 cup ine nuts
1 cup olive oil
½ bunch fresh basil
½ cup xhopped fresh parley
3 garlic cloves
1 tsp evaporated sea salt

thinly slice the yellow squash or use a fork to make into spaghetti.
For pesto sauce – put all ingredients in a blender and blend until cremay. Toss the pesto sauce with the spaghetti and serve.

Pasta alla marinara

5 pounds summer or spaghetti squash

marianara sauce
6 large tomatoes
½ cup sundried tomatoes
2 garlic cloves
½ fresh basil
¼ cup fresh oregano
2 tbs tarragon
2 tbs rosemary
2 tbs sage
1 tbs ground pepper
¼ cup red onion chipped
½ cup olive oil
¼ cup lemon juice
5 dates pitted
1 tbs evaporated sea salt

topping
11/4 cup olives chopped
¼ cup tomatoes, chopped
¼ cup red bell pepper, chopped
¼ cup red onions, chopped

put all ingredients in a blender and puree until creamy. Pour sauce over pasta and top with topping.

* Recipes from Eating in the Raw by Carol Alt

[sopheetsa]

i don't have the spiralizer thing p-b yea the "spaghetti" idea works really WELL with spaghetti squash which I HAVE done... but do u have any specific ideas for what to do with butternut squash
I'll admit the idea of it being all greasy from frying does not appeal.http://therawfoodsite.com/forum/images/smilies/biggrin.gif

but RAWhttp://therawfoodsite.com/forum/images/smilies/confused.gif

[mtmouse]

Soph,

I have never tried this, and I was hoping someone else would have suggested something. However, based on how some raw food places say to eat the squash, here's what I would do:

Peel the squash and cut into maybe one-inch cubes or smaller, and then soak it like soaking nuts (!).

Then run it through a blender or food processor to get it mashed.

I do have a very interesting "chocolate pudding" recipe that uses canned organic pumpkin. Once your squash was mashed up, it might work very well with some raw mashed squash.

[peanutterb]

i don't have the spiralizer thing p-b yea the "spaghetti" idea works really WELL with spaghetti squash which I HAVE done... but do u have any specific ideas for what to do with butternut squash
I'll admit the idea of it being all greasy from frying does not appeal.:D

but RAW:confused:

actually according to that recipes and others i've read you can use the butternut and use a fork to make it like spaghetti or the carrot peeler. but who says it needs to LOOK like spaghetti?? try the recipe anyway.

another idea is cutting it up into chips and marinating it.

Squash and kumquat soup
Special thanks to Shazzie at Shazzie.com (http://www.shazzie.com/)

Half an acorn squash (or whatever squash you can find)
6 kumquats
1 carrot
1 yellow or orange bell pepper
1 teaspoon of freshly peeled lemon rind
1 small hot chilli
1 tablespoon of fresh coconut meat
1 clove of garlic
5 dried apricots (rehydrated)
1 sundried tomato
1 cup of sunflower or almond milk
1 cups of water

If you have a juicer, juice the kumquats, bell pepper, coconut meat and apricots, then add everything to the blender and blend until everything is liquidized. If you don't have a juicer, chop all solid ingredients and add everything to your blender, blend everything until it's liquid and then
strain the soup. If you want a thicker soup, add some of the pulp back in.

It's nice to serve this with a little grated squash, some sunflower seeds
and some chopped spring onions on top.
http://www.waldorfhomeschoolers.com/rawrecipe.htm

Pumpkin Pie

Almond Pie Crust (see above)
2 cups shredded pumpkin or butternut squash (no need to peel, most food processors have shredder attachments)
1 cup dates
½ cup almonds (soaked at least 8 hours, then peeled), or sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ cup water Mix shredded pumpkin and water in food processor for several minutes. Add other ingredients, and mix for several more minutes or until well mixed. Dump into pie crust. Chill for several hours before serving.
http://www.loloville.com/rawfoodrecipes.htm



Yellow Yum

1/2 cup pine nuts
1 butternut squash
1/2 avocado
1/2 persimmon
a date or two
pure water

Soak the pinenuts at least overnight. A day is better. Rinse thoroughly in pure water. Skin and deseed the squash. Ditto the avocado. De-pit the dates. (Figs might work here as well.) Place it all in a blender. Add pure water to give the blender enough to blend the rest. Go for a paste thick enough that you have to use a rubber spatula to scoop it out of the blender. This is a rich and sweet, but not too sweet. Serve with something wet or crunchy.
http://www.living-foods.com/recipes/yellowyum.html


Zucchini Rolls

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.
http://www.living-foods.com/recipes/zucchinirolls.html





I know a bunch of recipes if you don't want to do it raw.

[allison]

Good Morning Wonderful people,

I have been on a completely raw diet for 10 days and i really like it. I have been reading so much, so many recipe books, so many forums! That pumpkin pie recipe is in Alisa Cohens book "Living on Live Foods", i was going to make it for christmas this year!
Hope every one has a wonderful day!
"i dont have to eat raw foods, i get to eat raw foods!"

Allison

[HealthyBiz]

Ooooohhh.. Yum! Thanks for asking, Sopheetsa and thanks for posting peanutterb! This Yellow Yum looks great. I have all the ingredients except for butternut squash AND I've been hungry for it, but didn't know how next to 'cook' it, especially since I'm not using my stove too much these days. So I'm heading out to the store to buy my butternut squash as soon as I finish this post. Can't wait.

Oh, one more thought on food: I figured out how to make a green smoothie a beautiful rich red color: Beets! Remember the beet greens I used in my smoothies last week? My beets have been languishing in my veggie bin cuz I couldn't figure out what to do with them. In the old days ( a month ago?) I would have boiled or fried them. I just had a bright idea to put them in my smoothie and they're great. I'll add them to my veggie salads now, too, that I've broken the mind meld barrier about having to cook them!:)

Kumquats are one of my favorite foods! But aren't they out of season? Haven't seen them in any of the stores and I think my cousin's tree has gone dormant now. So I'll hold that recipe for next summer. Another one that sounds great.

[mtmouse]

Oh, one more thought on food: I figured out how to make a green smoothie a beautiful rich red color: Beets!

Okay, now just how do you do this? How small do you cut up the raw beets in order to be able to blend them? What appliance do you use?

I'd been getting red/pink smoothies (even with greens in them) from making a juice that included beets and using that as the base for my smoothies. I never considered putting the beets in straight! If you can do that, you could also do carrots, I'm sure. I much prefer getting the fiber to juicing it all out, so that would be great!

Anyway, give technique instructions, pretty please!

:)

[HealthyBiz]

I use a blender that's 30 years old and on it's last breath, so I chop everything into bite-size chunks before putting them in. And my smoothies are not really 'smooth', but a little lumpy, so I'm probably not doing them 'according to Hoyle,' but they work for me.:) I use carrots, too, in my smoothies - they work great and add a nice flavor. I'm going to get brave soon and try some *kale*:eek: once I get a little room in my fridge!