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.