Please Forward this Recipe to a friend!
Ingredients:
2 C sunflower seeds, soaked 6 - 8 hours and rinsed
2 Fuji apples
2 large bananas
1/2 C honey dates
1 t vanilla
1 t cinnamon
1 C raisins
1 C walnuts, soaked 6 - 8 hours and chopped
Preparation:
Process sunflower seeds, apples, bananas, and dates through a Champion Juicer using the solid plate.
In a large bowl, mix dough with vanilla, cinnamon, raisins, and
walnuts.
Spoon dough on a dehydrator tray with a teflex sheet, and form into small, round cookies.
Dehydrate at 105° for 4 - 6 hours, turn cookies over and remove teflex sheet.
Continue dehydrating for 4 - 6 hours, or until desired moisture is obtained.
Recipe from: _____http://www.living-foods.com/recipe_______
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Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Saturday, August 22, 2009
Friday, August 21, 2009
Cinnamon Date Bread
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Ingredients:
3 C soft wheat, sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins
Preparation:
Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.
Recipe from: ____http://www.living-foods.com/recipe_______
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
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Ingredients:
3 C soft wheat, sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins
Preparation:
Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.
Recipe from: ____http://www.living-foods.com/recipe_______
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Thursday, August 20, 2009
Italian Bread
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Ingredients:
4 cups of 2-days sprouted wheat or rye
1/2 tomato, chopped
1/4 cup pitted black olives
3/4 cup chopped red pepper or green pepper
1 garlic clove, pressed
1 tsp. basil, oregano or thyme
Rejuvelac for consistency
Preparation:
Grind, blend, or homogenize the grain. Add spice by hand and spread batter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on number of trays drying and humidity of the room. Store in a tight, closed container.
Recipe from: ______http://www.living-foods.com/recipe___
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Ingredients:
4 cups of 2-days sprouted wheat or rye
1/2 tomato, chopped
1/4 cup pitted black olives
3/4 cup chopped red pepper or green pepper
1 garlic clove, pressed
1 tsp. basil, oregano or thyme
Rejuvelac for consistency
Preparation:
Grind, blend, or homogenize the grain. Add spice by hand and spread batter 1/4-inch thick on a dehydrator tray prepared with parchment paper. Dehydrate at less than 110 degrees until thoroughly dry-12 to 24 hours depending on number of trays drying and humidity of the room. Store in a tight, closed container.
Recipe from: ______http://www.living-foods.com/recipe___
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Wednesday, August 19, 2009
Muesli
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Ingredients:
7 medium apples
1 cup of rolled oats
1/4 cup of raisins
1/4 cup almonds (optional)
1/2 teaspoon cinnamon
Preparation:
Cut the apples into wedges and remove the core.
Juice the apple wedges and reserve 2 1/4 cups of the juice and 1/2 cup of the pulp.
In a medium size bowl, combine the apple juice and pulp with the oats, raisins, almonds and cinnamon; mix well.
Cover the bowl and place in the refrigerator.
Allow the muesli to soak overnight.
To serve, pour some of the muesli into a bowl and add fresh berries or bananna slices.
Recipe from: ____http://www.living-foods.com/recipe________
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Ingredients:
7 medium apples
1 cup of rolled oats
1/4 cup of raisins
1/4 cup almonds (optional)
1/2 teaspoon cinnamon
Preparation:
Cut the apples into wedges and remove the core.
Juice the apple wedges and reserve 2 1/4 cups of the juice and 1/2 cup of the pulp.
In a medium size bowl, combine the apple juice and pulp with the oats, raisins, almonds and cinnamon; mix well.
Cover the bowl and place in the refrigerator.
Allow the muesli to soak overnight.
To serve, pour some of the muesli into a bowl and add fresh berries or bananna slices.
Recipe from: ____http://www.living-foods.com/recipe________
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Thursday, August 13, 2009
Raw Corn Chowder Recipe
Please Forward this Recipe to a friend!
Ingredients:
* 2 ears fresh corn
* 2 cups almond milk or other raw nut milk
* dash cayenne pepper
Preparation:
In a blender, blend together corn from one ear and the almond milk or other raw nut milk. Add the remaining corn and a dash of cayenne. Refrigerate your raw soup first, if possible, to allow flavors to mingle.
From: http:/vegetarian.about.com
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Ingredients:
* 2 ears fresh corn
* 2 cups almond milk or other raw nut milk
* dash cayenne pepper
Preparation:
In a blender, blend together corn from one ear and the almond milk or other raw nut milk. Add the remaining corn and a dash of cayenne. Refrigerate your raw soup first, if possible, to allow flavors to mingle.
From: http:/vegetarian.about.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Wednesday, August 12, 2009
Pumpkin Cheesecake
Please Forward this Recipe to a friend!
Ingredients:
Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling
* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice
Preparation:
1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving
* If you don't have Irish Moss, don't fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
* If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.
* To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Ingredients:
Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling
* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice
Preparation:
1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving
* If you don't have Irish Moss, don't fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
* If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.
* To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Tuesday, August 11, 2009
Key Lime Pie
Please Forward this Recipe to a friend!
Ingredients:
Crust
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice
Filling
2 big avocados or 3 small ones
juice of 4 limes or 7 keylimes
zest of the limes/keylimes
1/2 cup cashew nuts
Frosting
1/2 cup almond milk or water
1 cup mac nuts
1/4 cup Cashews
1 vanilla bean scraped (optional)
3 tbs honey or 7-10 dates
Garnish
Crushed pistachios
lemon wedges
Preparation:
Preparing crust
Process all ingredients until crumbly and soft. Press into a 10 inch springform pan and chill
Preparing filling
Either blend everything in blender until thick and creamy or put through juicer (ie: champion, greenpower)
Preparing frosting
Put everything in a clean blender and whip it up until nice and smooth. No lumps please.
Assembly
Take out the chilled crust. spoon the filling on top. Smooth it out with a spatula or spoon. Let chill for 1 hour. Take it out and then pipe or spoon the frosting on top. Garnish with lemon/lime wedges and chopped pistachios. Put in the fridge/freezer for another hour to set and enjoy.
Recipe from: ____www.rawguru.com____
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Ingredients:
Crust
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice
Filling
2 big avocados or 3 small ones
juice of 4 limes or 7 keylimes
zest of the limes/keylimes
1/2 cup cashew nuts
Frosting
1/2 cup almond milk or water
1 cup mac nuts
1/4 cup Cashews
1 vanilla bean scraped (optional)
3 tbs honey or 7-10 dates
Garnish
Crushed pistachios
lemon wedges
Preparation:
Preparing crust
Process all ingredients until crumbly and soft. Press into a 10 inch springform pan and chill
Preparing filling
Either blend everything in blender until thick and creamy or put through juicer (ie: champion, greenpower)
Preparing frosting
Put everything in a clean blender and whip it up until nice and smooth. No lumps please.
Assembly
Take out the chilled crust. spoon the filling on top. Smooth it out with a spatula or spoon. Let chill for 1 hour. Take it out and then pipe or spoon the frosting on top. Garnish with lemon/lime wedges and chopped pistachios. Put in the fridge/freezer for another hour to set and enjoy.
Recipe from: ____www.rawguru.com____
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
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Tuesday, July 28, 2009
"Fried" Onion Rings
Please Forward this Recipe to a friend!
Ingredients:
1 large sweet or spanish onion cut into rings
1st coating
4 tbs. olive oil
2 tbs. water
sea salt to taste
2nd coating:
1 cup ground golden flax seeds
1/2 cup ground unsoaked almonds
1-2 tsp. paprika
sea salt and pepper to season
Tangy Dipping Sauce
1 cup macadamia nuts (soaked for 2-4 hrs)
1/2 cup pine nuts
1-2 tbs. lemon juice
2 tbs. soaked sun dried tomatoes
1/2 tsp. cayenne pepper
sea salt to taste
Preparation:
How to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated Onion Rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.
Tangy Dipping Sauce How to: Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm Onion Rings.
Recipe from: www.rawguru.com
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Ingredients:
1 large sweet or spanish onion cut into rings
1st coating
4 tbs. olive oil
2 tbs. water
sea salt to taste
2nd coating:
1 cup ground golden flax seeds
1/2 cup ground unsoaked almonds
1-2 tsp. paprika
sea salt and pepper to season
Tangy Dipping Sauce
1 cup macadamia nuts (soaked for 2-4 hrs)
1/2 cup pine nuts
1-2 tbs. lemon juice
2 tbs. soaked sun dried tomatoes
1/2 tsp. cayenne pepper
sea salt to taste
Preparation:
How to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated Onion Rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.
Tangy Dipping Sauce How to: Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm Onion Rings.
Recipe from: www.rawguru.com
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Wednesday, July 22, 2009
Raw Taco Shells with Fillings
Raw Taco shells with fillings
Please Forward this Recipe to a friend!
Ingredients:
Taco Shells
2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sprouted sunflower seeds
2 tbs. minced sweet onion
3 tsp. minced garlic (with the skin)
1 tsp. chili powder
1 tsp. cayenne powder
1 tsp. cumin powder
2 tbs. poppy seeds
celtic sea salt to taste
Guacamole Salsa
1 avocado, diced
1 tbs. minced red onion
4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)
1 tbs. lemon or lime juice
½ clove minced garlic
1 tsp. cayenne powder
1-2 pinch celtic sea salt
Creamy Cream Cheeze or Sour Cream
1 cup truly raw Cashews (soaked for 4 hrs)
1/2 cup pine nuts
2 tbs. lemon juice
2 pinches of celtic sea salt
3/4 cup water or more if needed
4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.)
Mad Mango Salsa
2 ripe mangoes, peeled, and cut into 1/4 inch cubes
1 tbs. fresh hot pepper, minced(optional)
4 tbs. chopped cilantro
2 tbs. lime or lemon juice
1/2 tsp. celtic sea salt
1 tbs. minced red onion
“Refried Beans”
1 cup sprouted sunflower seeds
3 tbs. tahini (sesame seed butter)
1 clove fresh garlic (with skin attached)
2 tsp. lemon juice
3 tsp. minced sweet onion
2 tsp. chili powder or 1 tsp. cayenne
1 tsp. cumin powder
1-2 dates
celtic sea salt to taste
Preparation:
Taco Shells
How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.
Guacamole Salsa
How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.
Creamy Cream Cheeze or Sour Cream
How to: Put everything in a high speed blender and blend till smooth and thick.
Mad Mango Salsa
How to: Toss everything in a bowl and enjoy!
“Refried Beans”
How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.
To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!
Recipe from: www.rawguru.com
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Please Forward this Recipe to a friend!
Ingredients:
Taco Shells
2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sprouted sunflower seeds
2 tbs. minced sweet onion
3 tsp. minced garlic (with the skin)
1 tsp. chili powder
1 tsp. cayenne powder
1 tsp. cumin powder
2 tbs. poppy seeds
celtic sea salt to taste
Guacamole Salsa
1 avocado, diced
1 tbs. minced red onion
4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)
1 tbs. lemon or lime juice
½ clove minced garlic
1 tsp. cayenne powder
1-2 pinch celtic sea salt
Creamy Cream Cheeze or Sour Cream
1 cup truly raw Cashews (soaked for 4 hrs)
1/2 cup pine nuts
2 tbs. lemon juice
2 pinches of celtic sea salt
3/4 cup water or more if needed
4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.)
Mad Mango Salsa
2 ripe mangoes, peeled, and cut into 1/4 inch cubes
1 tbs. fresh hot pepper, minced(optional)
4 tbs. chopped cilantro
2 tbs. lime or lemon juice
1/2 tsp. celtic sea salt
1 tbs. minced red onion
“Refried Beans”
1 cup sprouted sunflower seeds
3 tbs. tahini (sesame seed butter)
1 clove fresh garlic (with skin attached)
2 tsp. lemon juice
3 tsp. minced sweet onion
2 tsp. chili powder or 1 tsp. cayenne
1 tsp. cumin powder
1-2 dates
celtic sea salt to taste
Preparation:
Taco Shells
How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.
Guacamole Salsa
How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.
Creamy Cream Cheeze or Sour Cream
How to: Put everything in a high speed blender and blend till smooth and thick.
Mad Mango Salsa
How to: Toss everything in a bowl and enjoy!
“Refried Beans”
How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.
To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!
Recipe from: www.rawguru.com
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
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continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Tuesday, July 21, 2009
I Can't Believe It's Not Butter!
Please Forward this Recipe to a friend!
Ingredients:
1/2 cup coconut butter/oil
pulp of 4 coconuts (approx 4 cups)
1 1/2 lemons, peeled
1/2 cup flax seed oil
1 tsp. salt
Preparation:
Process all ingredients in a blender until thick and smooth.
Recipe from: www.rawguru.com
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
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continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Ingredients:
1/2 cup coconut butter/oil
pulp of 4 coconuts (approx 4 cups)
1 1/2 lemons, peeled
1/2 cup flax seed oil
1 tsp. salt
Preparation:
Process all ingredients in a blender until thick and smooth.
Recipe from: www.rawguru.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Saturday, July 18, 2009
Tomato Salad
Please Forward this Recipe to a friend!
Ingredients:
6 large ripe tomatoes, sliced into 1/4-inch pieces
1 small red onion, thinly sliced
1 orange or yellow bell pepper, sliced in strips (de-seed)
1/2 cup basil, cut into strips
Hemp oil (or your favorite oil)
Apple Cider Vinegar
Sea salt, to taste
Preparation:
1. Place tomatoes in large salad bowl, add slice onions on top.
2. Layer with bell pepper and basil.
3. Drizzle hemp oil and vinegar over the top of salad. Sprinkle with sea salt and gently toss.
Recipe from: The Daily Raw Cafe
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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(remember, the Raw Recipe of the Day is now the Raw Recipe of the Week. You should expect it to arrive every Sunday in your mailbox. Thank you!)
To all of my Raw Recipe of the Day subscribers:
I apologize...
The recipe you received this morning is NOT raw.
I hired a new assistant and taught her how to upload recipes.
Unfortunately she did not read the preparation instructions carefully, and sent the recipe out assuming it was raw, based on the title.
Please forgive the error.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Beginning on Sunday, July 19, 2009, the "Raw Recipe of the Day" will change to the "Raw Recipe of the Week". You will get one raw recipe every week instead of one raw recipe every day.
I appreciate your subscribing, and I hope you continue to enjoy the recipes.
Thank you,
Marsha Sims
www.southfloridarawcommunity.com
marshasims@aol.com
I apologize...
The recipe you received this morning is NOT raw.
I hired a new assistant and taught her how to upload recipes.
Unfortunately she did not read the preparation instructions carefully, and sent the recipe out assuming it was raw, based on the title.
Please forgive the error.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Beginning on Sunday, July 19, 2009, the "Raw Recipe of the Day" will change to the "Raw Recipe of the Week". You will get one raw recipe every week instead of one raw recipe every day.
I appreciate your subscribing, and I hope you continue to enjoy the recipes.
Thank you,
Marsha Sims
www.southfloridarawcommunity.com
marshasims@aol.com
Raw Creamy Potato Salad
Please Forward this Recipe to a friend!
Ingredients:
2 cups spring potatoes: I used baby brown potatoes, but you can use red potatoes, too
¼ - 1/3 cup raw mayo (see previous post)
1 tbsp fresh parsley
1 tbsp fresh dill
Generous sprinkle of lemon zest
Procedure:
Cut potatoes into quarters. Steam over moderate heat for about 20-25 minutes,
or till fork tender. Let cool for about ten minutes, mix with mayo, and toss
with herbs and zest. Enjoy!!
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Ingredients:
2 cups spring potatoes: I used baby brown potatoes, but you can use red potatoes, too
¼ - 1/3 cup raw mayo (see previous post)
1 tbsp fresh parsley
1 tbsp fresh dill
Generous sprinkle of lemon zest
Procedure:
Cut potatoes into quarters. Steam over moderate heat for about 20-25 minutes,
or till fork tender. Let cool for about ten minutes, mix with mayo, and toss
with herbs and zest. Enjoy!!
If you like this recipe, please forward it!
Click Here to Subscribe to the Raw Recipe of the Day
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Friday, July 17, 2009
Easy Raw Mayo
Please Forward this Recipe to a friend!
Ingredients:
1 cup cashews, soaked at least 2 hours
3 tbsp – ¼ cup fresh lemon juice
4 tbsp extra virgin olive oil
1 clove garlic (optional)
Water
Preparation:
Food processor: Blend nuts, garlic if desired and lemon until the mixture is relatively
well combined. With the motor running, drizzle in the olive oil until the mix takes on a
creamy texture. Check the consistency: if it’s still too thick or coarse, keep blending and d
rizzle some additional water in. Keep going until it’s rich and creamy. Add some chopped
herbs, if you like!
Vitamix: Blend all of the ingredients in a Vitamix till creamy.
Recipe by: choosingraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Ingredients:
1 cup cashews, soaked at least 2 hours
3 tbsp – ¼ cup fresh lemon juice
4 tbsp extra virgin olive oil
1 clove garlic (optional)
Water
Preparation:
Food processor: Blend nuts, garlic if desired and lemon until the mixture is relatively
well combined. With the motor running, drizzle in the olive oil until the mix takes on a
creamy texture. Check the consistency: if it’s still too thick or coarse, keep blending and d
rizzle some additional water in. Keep going until it’s rich and creamy. Add some chopped
herbs, if you like!
Vitamix: Blend all of the ingredients in a Vitamix till creamy.
Recipe by: choosingraw.com
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Thursday, July 16, 2009
Smoky “Roasted” Garlic & Red Pepper Soup
Please Forward this Recipe to a friend!
Ingredients:
4 large red peppers, deseeded & chopped
1 cup chopped white onion
6 cloves garlic, grated
1/2 Tbsp finely chopped fresh rosemary
2 tomatoes, sun blushed & chopped
4 Tbsp sunflower oil
8 strawberries
4 Tbsp of honey
Himalayan pink sea salt & fresh black pepper to taste
Preparation:
Step 1 Mix red pepper, white onion, garlic, rosemary, sun blushed tomato, sunflower oil and
Himalayan sea salt well together in a bowl (it is much better if you can mix all the ingredients
with your hand, which will enable all the flavors to mix well). Cover and set aside in a warm area, or
you can even leave it under the sun for about 1 hour to marinate.
Step 2 Now blend all the marinated ingredients, strawberries and honey together in a blender for
about 2 minutes until nice and smooth.
Step 3 Adjust the taste with more Himalayan sea salt if needed, transfer this into two of your
favorite bowls, and season with fresh black pepper on top. Serve immediately.
Step 4 Optionally, you can add some fresh warm water and make this soup
Recipie by: G Living.com Member Omid
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Ingredients:
4 large red peppers, deseeded & chopped
1 cup chopped white onion
6 cloves garlic, grated
1/2 Tbsp finely chopped fresh rosemary
2 tomatoes, sun blushed & chopped
4 Tbsp sunflower oil
8 strawberries
4 Tbsp of honey
Himalayan pink sea salt & fresh black pepper to taste
Preparation:
Step 1 Mix red pepper, white onion, garlic, rosemary, sun blushed tomato, sunflower oil and
Himalayan sea salt well together in a bowl (it is much better if you can mix all the ingredients
with your hand, which will enable all the flavors to mix well). Cover and set aside in a warm area, or
you can even leave it under the sun for about 1 hour to marinate.
Step 2 Now blend all the marinated ingredients, strawberries and honey together in a blender for
about 2 minutes until nice and smooth.
Step 3 Adjust the taste with more Himalayan sea salt if needed, transfer this into two of your
favorite bowls, and season with fresh black pepper on top. Serve immediately.
Step 4 Optionally, you can add some fresh warm water and make this soup
Recipie by: G Living.com Member Omid
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Wednesday, July 15, 2009
Raw Ravioli
Wrapper:
4 turnips
Peel the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a Spiral Slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper which would normally be the pasta dough.
Cheese filling:
1 cup pine nuts
1 cup macadamia nuts
1 cup walnuts
6 t Bragg's
8 t lemon juice
2 cloves garlic
1 cup parsley
Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.
Tomato Sauce:
2 large tomatoes
1/2 cup sun dried tomatoes
1/4 fresh basil
1 clove garlic
6 dates
dash of olive oil (optional)
Soak the sun dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the dates and olive oil and blend until smooth. This sauce should be thick.
Directions for assembling the ravioli:
Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top, allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli's up and serve.
Recipie by: www.fromsadtoraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
4 turnips
Peel the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a Spiral Slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper which would normally be the pasta dough.
Cheese filling:
1 cup pine nuts
1 cup macadamia nuts
1 cup walnuts
6 t Bragg's
8 t lemon juice
2 cloves garlic
1 cup parsley
Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.
Tomato Sauce:
2 large tomatoes
1/2 cup sun dried tomatoes
1/4 fresh basil
1 clove garlic
6 dates
dash of olive oil (optional)
Soak the sun dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the dates and olive oil and blend until smooth. This sauce should be thick.
Directions for assembling the ravioli:
Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top, allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli's up and serve.
Recipie by: www.fromsadtoraw.com
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Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Tuesday, July 14, 2009
Kreamy Curry Dressing
Please Forward this Recipe to a friend!
1 Tablespoon curry powder
1 apple, core and chop
1 clove garlic
1 Tablespoon ginger
1 cup olive oil
1 lemon’s juice
1/2 teaspoon sea salt
Preparation:
Blend all ingredients in a food processor or high speed blender
Recipe from: Ani Philo
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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1 Tablespoon curry powder
1 apple, core and chop
1 clove garlic
1 Tablespoon ginger
1 cup olive oil
1 lemon’s juice
1/2 teaspoon sea salt
Preparation:
Blend all ingredients in a food processor or high speed blender
Recipe from: Ani Philo
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Monday, July 13, 2009
Orange Pudding
Please Forward this Recipe to a friend!
Ingredients:
1 banana
1 orange
1 dried fig
Coconut (2x2 inches piece)
3 ice cubes (+ some water)
1 tbspoon of cacao powder (i also add cacao nibs)
Preparation:
Blend
Note:
coconut and cacao nibs make it CRUNCHY
Recipe from: Raw Haven, MaRiya
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
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Ingredients:
1 banana
1 orange
1 dried fig
Coconut (2x2 inches piece)
3 ice cubes (+ some water)
1 tbspoon of cacao powder (i also add cacao nibs)
Preparation:
Blend
Note:
coconut and cacao nibs make it CRUNCHY
Recipe from: Raw Haven, MaRiya
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
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Sunday, July 12, 2009
Panang Curry
Ingredients:
1 package Kelp Noodles
¼ Cup Hemp Oil (you can use any healthy oil)
8 Tbls. Yellow Curry Powder
¼ Cup Fresh Cilantro (Coriander)
2 Tbls. Ground Almonds or Almond Butter
2 Tbls. Agave Nectar
1 Tsp. Lemongrass
1 Tsp. Dulse Flakes
1 Tsp. Himalayan Pink Salt
4 Tbls. Coconut Butter (the kind that has coconut meat in it)
¼ Yellow Pepper julienned
¼ Zuchanni julienned
¼ Yellow Squash (summer squash) julienned
Preparation:
Soak kelp noodles for 30 minutes or so. Put in a glass dish and pour oil over noodles, marinate for 2 hours or longer.
To make the sauce, drain oil from noodles into blender container, add the remaining ingredients and blend until smooth.
Pour sauce over noodles. Toss on julienned vegetables.
You can warm it in the dehydrator if you wish.
Recipe from: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
1 package Kelp Noodles
¼ Cup Hemp Oil (you can use any healthy oil)
8 Tbls. Yellow Curry Powder
¼ Cup Fresh Cilantro (Coriander)
2 Tbls. Ground Almonds or Almond Butter
2 Tbls. Agave Nectar
1 Tsp. Lemongrass
1 Tsp. Dulse Flakes
1 Tsp. Himalayan Pink Salt
4 Tbls. Coconut Butter (the kind that has coconut meat in it)
¼ Yellow Pepper julienned
¼ Zuchanni julienned
¼ Yellow Squash (summer squash) julienned
Preparation:
Soak kelp noodles for 30 minutes or so. Put in a glass dish and pour oil over noodles, marinate for 2 hours or longer.
To make the sauce, drain oil from noodles into blender container, add the remaining ingredients and blend until smooth.
Pour sauce over noodles. Toss on julienned vegetables.
You can warm it in the dehydrator if you wish.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Saturday, July 11, 2009
Plantain Breakfast Salad
Please Forward this Recipe to a friend!
Sometimes i find myself with only a banana and an apple in the morning but want something more than that for breakfast!
Ingredients:
Plantain (ripe! mmm could be banana)
Apple
Greens (spinach, romaine lettuce...)
Walnuts (or seeds, cashews- any nuts!)
Dressing:
Olive Oil
Salt
Parsley Flakes
Preparation:
Cut the fruits, throw everything together- mmm perfect balance of fats, sugary fruits, and greens!
Recipe from: Raw Haven, MaRiya
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Sometimes i find myself with only a banana and an apple in the morning but want something more than that for breakfast!
Ingredients:
Plantain (ripe! mmm could be banana)
Apple
Greens (spinach, romaine lettuce...)
Walnuts (or seeds, cashews- any nuts!)
Dressing:
Olive Oil
Salt
Parsley Flakes
Preparation:
Cut the fruits, throw everything together- mmm perfect balance of fats, sugary fruits, and greens!
Recipe from: Raw Haven, MaRiya
If you like this recipe, please forward it!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Friday, July 10, 2009
Cinnamon Bun Ice Cream
Ingredients:
4 cups of raw unfrozen Vanilla Ice Cream mixture (See Vanilla Strawberry Swirl Ice Cream)
4 tbsp raw maple syrup (can use raw dark agave nectar instead)
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
1/4 tsp cinnamon
Preparation:
Prepare your cinnamon swirl sauce by mixing maple syrup, sea salt and cinnamon in a bowl. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour. Pour your vanilla ice cream mixture into a bowl and carefully pour cinnamon swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town. And be kind, share this recipe with others!
Note: Because there is nothing creepy in this recipe (like monosodiumglutomomaterednofive), depending on your freezer temp, the ice cream could become very hard. Take your container out of the freezer and let it sit on the counter for 5-10 minutes and then get to scooping. After a little time outside of the freezer, that creamy, scoopable consistency that we all love will arrive.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
4 cups of raw unfrozen Vanilla Ice Cream mixture (See Vanilla Strawberry Swirl Ice Cream)
4 tbsp raw maple syrup (can use raw dark agave nectar instead)
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
1/4 tsp cinnamon
Preparation:
Prepare your cinnamon swirl sauce by mixing maple syrup, sea salt and cinnamon in a bowl. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour. Pour your vanilla ice cream mixture into a bowl and carefully pour cinnamon swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town. And be kind, share this recipe with others!
Note: Because there is nothing creepy in this recipe (like monosodiumglutomomaterednofive), depending on your freezer temp, the ice cream could become very hard. Take your container out of the freezer and let it sit on the counter for 5-10 minutes and then get to scooping. After a little time outside of the freezer, that creamy, scoopable consistency that we all love will arrive.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Thursday, July 9, 2009
Vanilla Strawberry Swirl Ice Cream
Ingredients:
What you need for: VANILLA ICE CREAM
2 cups fresh raw vanilla almond milk
1/3 cup raw agave nectar (light color if available)
1 tbsp raw honey
1 tsp vanilla extract
2 tbsp raw coconut oil
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
2 1/2 cups of fresh young coconut meat (approx 3 young coconuts)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
What you need for: Strawberry Swirl Sauce
15-20 organic strawberries
A pinch of pink Himalayan sea salt (can use regular Sea Salt instead)
3 tbsp raw honey
Preparation:
Let's get started: VANILLA ICE CREAM
1. Put all vanilla ice cream ingredients in the blender and blend for 3 minutes. You want to blend it for a while to bring it to the creamy consistency that an ice cream maker would create.
2. Once properly blended, pour mixture into a deep dish, cover it and place in the freezer while you make your strawberry swirl sauce (Don’t let ice cream freeze yet. You just want to chill it).
Let's get started: STRAWBERRY SWIRL SAUCE
1. Rinse your berries.
2. Select 3-4 of the prettiest strawberries and chop them into small pieces and set aside. Take remaining berries and strawberry swirl sauce ingredients and blend until liquified. Spoon chopped strawberry pieces into blended strawberry liquid and gently stir with a spoon.
3. Viola! You now have strawberry swirl sauce. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour.
CREATING THE SWIRL ICE CREAM
1. Remove vanilla ice cream from freezer and carefully pour strawberry swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town.
2. Psst! Share with friends, they will love you for it.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
What you need for: VANILLA ICE CREAM
2 cups fresh raw vanilla almond milk
1/3 cup raw agave nectar (light color if available)
1 tbsp raw honey
1 tsp vanilla extract
2 tbsp raw coconut oil
1/4 tsp pink Himalayan sea salt (can use regular Sea Salt instead)
2 1/2 cups of fresh young coconut meat (approx 3 young coconuts)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
What you need for: Strawberry Swirl Sauce
15-20 organic strawberries
A pinch of pink Himalayan sea salt (can use regular Sea Salt instead)
3 tbsp raw honey
Preparation:
Let's get started: VANILLA ICE CREAM
1. Put all vanilla ice cream ingredients in the blender and blend for 3 minutes. You want to blend it for a while to bring it to the creamy consistency that an ice cream maker would create.
2. Once properly blended, pour mixture into a deep dish, cover it and place in the freezer while you make your strawberry swirl sauce (Don’t let ice cream freeze yet. You just want to chill it).
Let's get started: STRAWBERRY SWIRL SAUCE
1. Rinse your berries.
2. Select 3-4 of the prettiest strawberries and chop them into small pieces and set aside. Take remaining berries and strawberry swirl sauce ingredients and blend until liquified. Spoon chopped strawberry pieces into blended strawberry liquid and gently stir with a spoon.
3. Viola! You now have strawberry swirl sauce. Transfer the sauce to a container or tiny pitcher (a container for creamer works well) that makes it easy to pour.
CREATING THE SWIRL ICE CREAM
1. Remove vanilla ice cream from freezer and carefully pour strawberry swirl sauce in a—you guessed it—swirly pattern into your vanilla ice cream mixture. Cover your container, place in freezer and once your creation is frozen, go to town.
2. Psst! Share with friends, they will love you for it.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Wednesday, July 8, 2009
Breakfast Fruit Cereal
Forward this Recipe to a friend!
Ingredients:
1 Peach, sliced
1/2 Apple, chopped
Handful of blueberries
Handful of sunflower seeds
Milk (put in the blender):
Coconut milk
2x2 inch piece of coconut meat
Handful of raisins
Preparation:
Simply pour the "coconut milk" on the fruits
Variation:
Add pumpkin seeds or chopped walnuts for crunch.
Raisins could be substituted with dates or even figs
Experiment and ENJOY!
Recipe from: Raw Haven, MaRiya
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Ingredients:
1 Peach, sliced
1/2 Apple, chopped
Handful of blueberries
Handful of sunflower seeds
Milk (put in the blender):
Coconut milk
2x2 inch piece of coconut meat
Handful of raisins
Preparation:
Simply pour the "coconut milk" on the fruits
Variation:
Add pumpkin seeds or chopped walnuts for crunch.
Raisins could be substituted with dates or even figs
Experiment and ENJOY!
Recipe from: Raw Haven, MaRiya
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Tuesday, July 7, 2009
Fresh Fruit Cereal
Please Forward this Recipe to a friend!
Ingredients:
1 Peach, sliced
1/2 Apple, chopped
Handful of blueberries
Handful of sunflower seeds
Milk (put in the blender):
Coconut milk
2x2 inch piece of coconut meat
Handful of raisins
Preparation:
Simply pour the "coconut milk" on the fruits
Variation:
Add pumpkin seeds or chopped walnuts for crunch.
Raisins could be substituted with dates or even figs
Experiment and ENJOY!
Recipe from: Raw Haven, MaRiya
If you like this recipe, please forward it!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Ingredients:
1 Peach, sliced
1/2 Apple, chopped
Handful of blueberries
Handful of sunflower seeds
Milk (put in the blender):
Coconut milk
2x2 inch piece of coconut meat
Handful of raisins
Preparation:
Simply pour the "coconut milk" on the fruits
Variation:
Add pumpkin seeds or chopped walnuts for crunch.
Raisins could be substituted with dates or even figs
Experiment and ENJOY!
Recipe from: Raw Haven, MaRiya
If you like this recipe, please forward it!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Thank you, Marsha Sims
Please visit our website: www.southfloridarawcommunity.com
Subscribe to Raw Recipe of the Day by Email
Monday, July 6, 2009
Delectable Avocado Dill Salad
Ingredients:
1/2 or 1 whole avocado, sliced into bite size pieces
1 green onion, sliced
1/4 large english cucumber, cut into bite size pieces
juice from half a lemon ( this may be too much for some people so start with less and add more if you think it needs it)
1/4 tspn hemp oil
1 small bunch of dill, pulled off the stem and cut into smaller pieces
a pinch of sea salt
Preparation:
Chuck all bits into a bowl, mix around, and let sit in the fridge for about an hour before serving. The avocado will get a little softer and absord some of the flavor from the bottom of the bowl. Give it a good mix around before serving and enjoy!
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
1/2 or 1 whole avocado, sliced into bite size pieces
1 green onion, sliced
1/4 large english cucumber, cut into bite size pieces
juice from half a lemon ( this may be too much for some people so start with less and add more if you think it needs it)
1/4 tspn hemp oil
1 small bunch of dill, pulled off the stem and cut into smaller pieces
a pinch of sea salt
Preparation:
Chuck all bits into a bowl, mix around, and let sit in the fridge for about an hour before serving. The avocado will get a little softer and absord some of the flavor from the bottom of the bowl. Give it a good mix around before serving and enjoy!
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Banana Ice Cream
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Ingredients:
1.5 frozen banana
2-3 dates
1-2 tablespoons of cold-pressed virgin coconut oil
Preparation:
Throw everything in the food processor
Blend till smooth.
Add just a pinch of sea salt to bring out the taste (optional)
Variation:
Add raw cacao or some pecans
Recipe from: Raw Haven, MaRiya
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will be able to continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Click here to subscribe to the Raw Recipe of the Day
Ingredients:
1.5 frozen banana
2-3 dates
1-2 tablespoons of cold-pressed virgin coconut oil
Preparation:
Throw everything in the food processor
Blend till smooth.
Add just a pinch of sea salt to bring out the taste (optional)
Variation:
Add raw cacao or some pecans
Recipe from: Raw Haven, MaRiya
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will be able to continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Click here to subscribe to the Raw Recipe of the Day
Sunday, July 5, 2009
Taco Paté
Ingredients:
2 cups raw Almonds
1 Red pepper chopped
1/2 Onion chopped
1 Tsp. Cumin seasoning
Fresh Lemon and Cilantro if desired
Preparation:
1. Soak the almonds overnight.
2. Strain the almonds
3. Put all ingredients in a food processor or blender and process until almost smooth.
Will keep in the refrigerator for 5 days.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
2 cups raw Almonds
1 Red pepper chopped
1/2 Onion chopped
1 Tsp. Cumin seasoning
Fresh Lemon and Cilantro if desired
Preparation:
1. Soak the almonds overnight.
2. Strain the almonds
3. Put all ingredients in a food processor or blender and process until almost smooth.
Will keep in the refrigerator for 5 days.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Sun-Dried Tomato Spread
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Ingredients:
2 C sun-dried tomatoes (better soaked for 15-10 min)
3/4 C Olive Oil
2-4 Cloves Garlic
2-3 T Basil (dried)
2-3 T Parsley (dried)
Sea Salt to taste
Preparation:
Put in a food processor and blend it up reeeally well! spread on crackers, vegetables... or I prefer to.. just eat with a spoon
Recipe from: Raw Haven, MaRiya
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Click here to subscribe to the Raw Recipe of the Day
Ingredients:
2 C sun-dried tomatoes (better soaked for 15-10 min)
3/4 C Olive Oil
2-4 Cloves Garlic
2-3 T Basil (dried)
2-3 T Parsley (dried)
Sea Salt to taste
Preparation:
Put in a food processor and blend it up reeeally well! spread on crackers, vegetables... or I prefer to.. just eat with a spoon
Recipe from: Raw Haven, MaRiya
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your
name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Click here to subscribe to the Raw Recipe of the Day
Saturday, July 4, 2009
PERFECT Cookie Dough!
Ingredients:
golden flaxseed, ground to flour
3 squashes, peeled
3 tablespoons coconut oil
3 1/2 tablespoons raw honey (I used 2 1/2 tbsps of golden honey and 1 tbsp of white honey)
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
Preparation:
Peel squashes, and put in a bowl, set aside. Grind golden flaxseed in food processor to flour and add to blended squashes. There is no particular amount asked for with the golden flaxseeds - keep adding to the blended squashes, it will thicken quickly, until you have your desired dough consistency.
Now add the coconut oil, raw honey, vanilla and cinnamon.
Should the dough become too thick because of too much flaxseed, just add water. If it's too runny, add more ground golden flaxseed.
(Add ingredients of your choice, if you like.)
Put the dough in dollops on dehydrator sheets and dehydrate to desired cookie consistency.
Recipe from: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
golden flaxseed, ground to flour
3 squashes, peeled
3 tablespoons coconut oil
3 1/2 tablespoons raw honey (I used 2 1/2 tbsps of golden honey and 1 tbsp of white honey)
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
Preparation:
Peel squashes, and put in a bowl, set aside. Grind golden flaxseed in food processor to flour and add to blended squashes. There is no particular amount asked for with the golden flaxseeds - keep adding to the blended squashes, it will thicken quickly, until you have your desired dough consistency.
Now add the coconut oil, raw honey, vanilla and cinnamon.
Should the dough become too thick because of too much flaxseed, just add water. If it's too runny, add more ground golden flaxseed.
(Add ingredients of your choice, if you like.)
Put the dough in dollops on dehydrator sheets and dehydrate to desired cookie consistency.
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Friday, July 3, 2009
Melon Berry Popsicles
Ingredients:
1 Cantelope
6 Strawberries
Preparation:
1. Chop the Cantelope into small pieces and take stems off the strawberries.
2. Blend the fruit until smooth and pour into popsicle molds.
3. Freeze for at least 6 hours and enjoy!
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
1 Cantelope
6 Strawberries
Preparation:
1. Chop the Cantelope into small pieces and take stems off the strawberries.
2. Blend the fruit until smooth and pour into popsicle molds.
3. Freeze for at least 6 hours and enjoy!
Recipe from: www.goneraw.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Thursday, July 2, 2009
Raw Curried Carrot Soup
Ingredients:
1 cup fresh carrot juice
1 clove garlic
1 very small piece of ginger, maybe about a 1/4 inch
1 tablespoon coconut oil
1 tablespoon nama shoyu
2-3 teaspoons curry powder
1 teaspoon raw agave nectar
Preparation:
Blend everything until smooth and well combined. Enjoy!
Recipe by: www.goneraw.com
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Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
1 cup fresh carrot juice
1 clove garlic
1 very small piece of ginger, maybe about a 1/4 inch
1 tablespoon coconut oil
1 tablespoon nama shoyu
2-3 teaspoons curry powder
1 teaspoon raw agave nectar
Preparation:
Blend everything until smooth and well combined. Enjoy!
Recipe by: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Wednesday, July 1, 2009
Walnut Cream Cheese
Ingredients:
2 cups walnut soaked overnight
5 tbsp lemon juice
2 onion, chopped
Flavour with salt, black pepper, red pepper,caraway seed, or cumin (grounded), chilly
¼ cup water
Preparation:
Put all ingredients into a food processor and process until almost smooth.
Can be kept in the refrigerator for 3-4 days.
Recipe from: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
2 cups walnut soaked overnight
5 tbsp lemon juice
2 onion, chopped
Flavour with salt, black pepper, red pepper,caraway seed, or cumin (grounded), chilly
¼ cup water
Preparation:
Put all ingredients into a food processor and process until almost smooth.
Can be kept in the refrigerator for 3-4 days.
Recipe from: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Tuesday, June 30, 2009
No-Date Tonight Brownies
Ingredients:
1/4c raisins
1/4c walnuts
1/4c water from one young coconut
pinch of sea salt
1T carob powder
1 banana
Preparation:
grind the walnuts banana and raisins in a food processor. pour the chopped up mix into a bowl and stir in the coconut milk, salt and carob. stir well until it forms a sticky batter. spread batter 1/2'' thick onto parchment paper. dehy for at least 6hrs (times may vary). enjoy your night in...and these brownies!
Recipe from: www.goneraw.com
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Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
1/4c raisins
1/4c walnuts
1/4c water from one young coconut
pinch of sea salt
1T carob powder
1 banana
Preparation:
grind the walnuts banana and raisins in a food processor. pour the chopped up mix into a bowl and stir in the coconut milk, salt and carob. stir well until it forms a sticky batter. spread batter 1/2'' thick onto parchment paper. dehy for at least 6hrs (times may vary). enjoy your night in...and these brownies!
Recipe from: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Raw Corn on the Cob
Ingredients:
Corn
sea salt
avocado
seasonings
Preparation:
1. strip the corn of the outside husks
2. sprinkle the corn with sea salt,
3. cut an avocado in half and rub avocado all over the corn (like you would butter),
4. season with whatever you want (italian, herb, whatever)
5. put on a plate and cover with a mesh screen or anything that lets the sunshine through and keeps the bugs off the food.
6. sit outside in the sun for 2 to 3 hours, turning once.
This is the juiciest most delicious corn I have ever eaten, (especially if you get corn from a vegetable farm that was picked that day).
Author: unknown
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Corn
sea salt
avocado
seasonings
Preparation:
1. strip the corn of the outside husks
2. sprinkle the corn with sea salt,
3. cut an avocado in half and rub avocado all over the corn (like you would butter),
4. season with whatever you want (italian, herb, whatever)
5. put on a plate and cover with a mesh screen or anything that lets the sunshine through and keeps the bugs off the food.
6. sit outside in the sun for 2 to 3 hours, turning once.
This is the juiciest most delicious corn I have ever eaten, (especially if you get corn from a vegetable farm that was picked that day).
Author: unknown
Forward this Recipe to a friend!
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Monday, June 29, 2009
Creamy Vegetable Soup
Servings:
4
Ingredients:
1 medium organic red/yellow bell pepper (cored & chopped)
1 medium organic cucumber (chopped)
1 small organic zucchini (chopped)
1 stalk organic celery (chopped)
2 stalks organic green onion (chopped)
1 clove organic garlic
1 handful organic spinach leaves
8 organic cherry tomatoes
1 cup of water
2 tbsp organic lemon juice
1 tbsp nutritional flakes
1 tbsp organic olive oil
1 tsp organic coconut oil
1 tsp sea salt ()
Optional: 1/4 tsp organic cayenne
Garnish:
chopped green onion
diced avacado
chopped tomato
Rawmesan (http://rawfusionstore.us/prod-Rawmesan,_Vegan_Parmesan_Cheese,_8_oz-122....)
Preparation:
Place all ingredients (except garnish) in blender.
Blend at highest speed for 45 seconds.
To Warm Soup, blend a second and third time.
Serve in bowls and garnish with the green onion avacado, Rawmesan and chopped tomato.
Recipe by: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
4
Ingredients:
1 medium organic red/yellow bell pepper (cored & chopped)
1 medium organic cucumber (chopped)
1 small organic zucchini (chopped)
1 stalk organic celery (chopped)
2 stalks organic green onion (chopped)
1 clove organic garlic
1 handful organic spinach leaves
8 organic cherry tomatoes
1 cup of water
2 tbsp organic lemon juice
1 tbsp nutritional flakes
1 tbsp organic olive oil
1 tsp organic coconut oil
1 tsp sea salt ()
Optional: 1/4 tsp organic cayenne
Garnish:
chopped green onion
diced avacado
chopped tomato
Rawmesan (http://rawfusionstore.us/prod-Rawmesan,_Vegan_Parmesan_Cheese,_8_oz-122....)
Preparation:
Place all ingredients (except garnish) in blender.
Blend at highest speed for 45 seconds.
To Warm Soup, blend a second and third time.
Serve in bowls and garnish with the green onion avacado, Rawmesan and chopped tomato.
Recipe by: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Sunday, June 28, 2009
Pistachio-Cilantro Pesto
Servings:
3 to 4
Ingredients:
1 cup unsalted raw pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon all natural salt
1/2 cup plus 5 tablespoons cold-pressed olive oil, divided
Preparation:
Place pistachios in a food-processor. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper. Transfer pesto mixture to a bowl and whisk in remaining 1/4 cup olive oil and remaining 1 tsp. lemon juice.
Recipe by: www.goneraw.com
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Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
3 to 4
Ingredients:
1 cup unsalted raw pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon all natural salt
1/2 cup plus 5 tablespoons cold-pressed olive oil, divided
Preparation:
Place pistachios in a food-processor. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper. Transfer pesto mixture to a bowl and whisk in remaining 1/4 cup olive oil and remaining 1 tsp. lemon juice.
Recipe by: www.goneraw.com
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Marsha Sims
305-628-0075
www.sortitout.net
Author:
Organizing Your Day: Time Management Techniques that will work for you
http://tinyurl.com/nx5be7
Burrito Dip
Ingredients:
1 cup walnuts
1/2 lemon, juice of
2 tsp. chili powder (organic)
2 Tsb. chopped onion
1 large red bell pepper, diced
1/2 cup sun-dried tomatoes, soaked and diced
Instructions:
1. Mix all of the ingredients in your food processor.
2. Liquefy the walnuts and lemon juice,
3. Add the other ingredients,
4. Keep on mixing in your food processor, but without blending.
5. Serve inside green lettuce leaves.
Recipe from: Frederic Patenaude
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1 cup walnuts
1/2 lemon, juice of
2 tsp. chili powder (organic)
2 Tsb. chopped onion
1 large red bell pepper, diced
1/2 cup sun-dried tomatoes, soaked and diced
Instructions:
1. Mix all of the ingredients in your food processor.
2. Liquefy the walnuts and lemon juice,
3. Add the other ingredients,
4. Keep on mixing in your food processor, but without blending.
5. Serve inside green lettuce leaves.
Recipe from: Frederic Patenaude
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Wednesday, June 24, 2009
Orange Creamsicle Smoothie
Ingredients:
1 banana
4-6 kumquats
1/4 cup nut milk, any kind
Preparation:
Put all ingredients in a blender and blend it up. Put the kumquats in whole. You may have to let it go for a while to get the kumquats completely blended in. Drink as it is or pour into ice cube trays or popsicle molds for a frozen treat.
Feel free to double or triple the batch if you're making popsicles.
Just in case you don't know, kumquats are very much like grape-sized oranges. They are often found in the produce section of the grocery store near the mushrooms and other refrigerated produce. They have a very strong flavor, so you don't want too many.
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1 banana
4-6 kumquats
1/4 cup nut milk, any kind
Preparation:
Put all ingredients in a blender and blend it up. Put the kumquats in whole. You may have to let it go for a while to get the kumquats completely blended in. Drink as it is or pour into ice cube trays or popsicle molds for a frozen treat.
Feel free to double or triple the batch if you're making popsicles.
Just in case you don't know, kumquats are very much like grape-sized oranges. They are often found in the produce section of the grocery store near the mushrooms and other refrigerated produce. They have a very strong flavor, so you don't want too many.
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Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
Tuesday, June 23, 2009
Bananas, Berries and Cream
Bananas, Berries and Cream
Fruit:
2 bananas, sliced
1 cup blueberries
Pineapple Nut Cream:
3/4 cup almonds
1 1/2 cups cashews
2 cups pineapple
Enjoy!
recipe from GWAH Healing Center, Pembroke Pines, Florida
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Fruit:
2 bananas, sliced
1 cup blueberries
Pineapple Nut Cream:
3/4 cup almonds
1 1/2 cups cashews
2 cups pineapple
Enjoy!
recipe from GWAH Healing Center, Pembroke Pines, Florida
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Lemon Slushy
Although this lemon slush is perfect on a hot summer day, it’s also a perfect remedy if you suffer from seasonal allergies or feel a cold coming on.
1 young coconut, meat & water
3 organic lemons, juiced
1 tsp. fresh lemon zest
2 Tbsp. local raw honey (if available)
½ tsp fresh grated ginger
pinch of cayenne pepper
1 cup crushed ice
Blend all ingredients in a high speed blender until combined and slushy.
Recipe from: Raw Fu Magazine
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1 young coconut, meat & water
3 organic lemons, juiced
1 tsp. fresh lemon zest
2 Tbsp. local raw honey (if available)
½ tsp fresh grated ginger
pinch of cayenne pepper
1 cup crushed ice
Blend all ingredients in a high speed blender until combined and slushy.
Recipe from: Raw Fu Magazine
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Sunday, June 21, 2009
Rich Cheddar Sauce
1/2 large red bell pepper
¼ c water
1 c raw cashews, sunflower seeds, and/or almonds (I use a mixture of these and soak them overnite)
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice
Blend until creamy. Add more water if it is too thick.
Adapted from "Rejuvenate Your Life" by Serene Allison
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¼ c water
1 c raw cashews, sunflower seeds, and/or almonds (I use a mixture of these and soak them overnite)
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice
Blend until creamy. Add more water if it is too thick.
Adapted from "Rejuvenate Your Life" by Serene Allison
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Pine Nut Cheese
Ingredients:
• 1 1/2 C pine nuts, unsoaked
• 3 T lemon juice
• 3 T olive oil
• 2 T water
• 1 1/2 T Celtic salt
• 1 T chickpea miso
• 1 T fresh dill, minced
• 1 T fresh basil, minced
Preparation:
1. Blend all ingredients until creamy and smooth
2. Use as a spread on crackers
Recipe from: Zelbra Williams
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• 1 1/2 C pine nuts, unsoaked
• 3 T lemon juice
• 3 T olive oil
• 2 T water
• 1 1/2 T Celtic salt
• 1 T chickpea miso
• 1 T fresh dill, minced
• 1 T fresh basil, minced
Preparation:
1. Blend all ingredients until creamy and smooth
2. Use as a spread on crackers
Recipe from: Zelbra Williams
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Thursday, June 18, 2009
Beet and Pear Salad
1 medium beetroot, sliced into thin strips with a vegetable peeler
2 Williams pears, sliced in the same way
1 tablespoon flat leaf parsley, chopped
2 tablespoons chives, chopped
The juice of 1/2 lemon
1 teaspoon wholegrain mustard
Extra virgin olive oil
1 teaspoon of raspberry vinegar (delicious but by no means necessary).
Recipe from the web - author unknown
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The recipes I send are those I've found (or created) on my raw journey. I give full credit to the author of each recipe, so if your recipe is here, but your name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will continue to provide delicious, quality recipes.
Please visit our website: www.southfloridarawcommunity.com
2 Williams pears, sliced in the same way
1 tablespoon flat leaf parsley, chopped
2 tablespoons chives, chopped
The juice of 1/2 lemon
1 teaspoon wholegrain mustard
Extra virgin olive oil
1 teaspoon of raspberry vinegar (delicious but by no means necessary).
Recipe from the web - author unknown
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"Almond Joy" Fudge
“Almond Joy” Fudge
2 Cups agave
2 Cups coconut oil
1 Cup powdered raw chocolate (or unsweetened cocoa
2 Cups shredded coconut
2 Cups chopped or sliced almonds
Preparation:
Put 2 cups each agave nectar (found in health food stores) and coconut oil in the BlendTec Total Blender.
Set the blender container in a sink of hot water for 10 minutes to warm them.
Add 1 cup powdered raw chocolate (or unsweetened cocoa) and blend well.
Pour into a 9x13 pan and stir in 2 cups each of shredded coconut and chopped or sliced almonds.
Chill and cut in squares.
Recipe from: GreenSmoothieGirl’s
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2 Cups agave
2 Cups coconut oil
1 Cup powdered raw chocolate (or unsweetened cocoa
2 Cups shredded coconut
2 Cups chopped or sliced almonds
Preparation:
Put 2 cups each agave nectar (found in health food stores) and coconut oil in the BlendTec Total Blender.
Set the blender container in a sink of hot water for 10 minutes to warm them.
Add 1 cup powdered raw chocolate (or unsweetened cocoa) and blend well.
Pour into a 9x13 pan and stir in 2 cups each of shredded coconut and chopped or sliced almonds.
Chill and cut in squares.
Recipe from: GreenSmoothieGirl’s
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Monday, June 15, 2009
Herbed Cheese
Ingredients:
• 1 1/2 C pine nuts, unsoaked
• 3 T lemon juice
• 3 T olive oil
• 2 T water
• 1 1/2 T Celtic salt
• 1 T chickpea miso
• 1 T fresh dill, minced
• 1 T fresh basil, minced
Preparation:
1. Blend all ingredients until creamy and smooth
2. Use as a spread on crackers
Recipe from: Zelbra Williams
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• 1 1/2 C pine nuts, unsoaked
• 3 T lemon juice
• 3 T olive oil
• 2 T water
• 1 1/2 T Celtic salt
• 1 T chickpea miso
• 1 T fresh dill, minced
• 1 T fresh basil, minced
Preparation:
1. Blend all ingredients until creamy and smooth
2. Use as a spread on crackers
Recipe from: Zelbra Williams
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Sunday, June 14, 2009
Blueberry Pie
Crust:
¼ cup dates, pitted and soaked
½ cup walnuts
¼ cup almonds
Filling:
2-3 bananas
1 lb blueberries, fresh or frozen ( I used fresh)
½ cup dates pitted
Preparation:
1. Blend the crust ingredients in Food processor using the “S” blade. Pat mixture into bottom and sides of a pie plate, forming a crust. Press hard.
2. Slice 1-2 bananas into ¼” rounds.
3. Cover the bottom and sides of the crust with slices.
4. Blend one cup of blueberries with ½ to one banana and ½ cup of dates in Food Processor.
5. Mix in the remaining blueberries (whole).
5. Pour into pie shell.
6. Chill and serve.
Recipe from: Raw Mocha Girl
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
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continue to provide delicious, quality recipes.
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¼ cup dates, pitted and soaked
½ cup walnuts
¼ cup almonds
Filling:
2-3 bananas
1 lb blueberries, fresh or frozen ( I used fresh)
½ cup dates pitted
Preparation:
1. Blend the crust ingredients in Food processor using the “S” blade. Pat mixture into bottom and sides of a pie plate, forming a crust. Press hard.
2. Slice 1-2 bananas into ¼” rounds.
3. Cover the bottom and sides of the crust with slices.
4. Blend one cup of blueberries with ½ to one banana and ½ cup of dates in Food Processor.
5. Mix in the remaining blueberries (whole).
5. Pour into pie shell.
6. Chill and serve.
Recipe from: Raw Mocha Girl
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name/book is not listed, please let me know. If you do not wish to have your recipe emailed to my private list, let me know and I'll promptly remove it.
Many of the authors of these wonderful recipes have published raw un-cookbooks - please support them by purchasing these books, so that they will
continue to provide delicious, quality recipes.
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Saturday, June 13, 2009
Easy Chocolate Pudding
Ingredients:
1 c. pure water
1 orange, juiced
2 Tbl cacao nibs, powdered (in a coffee or flax grinder)
1 tsp carob powder
4 Tbl agave nectar
1 tsp hemp protein
1 medium ripe avocado
Preparation:
Blend and enjoy!
- Nature's First Law
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1 c. pure water
1 orange, juiced
2 Tbl cacao nibs, powdered (in a coffee or flax grinder)
1 tsp carob powder
4 Tbl agave nectar
1 tsp hemp protein
1 medium ripe avocado
Preparation:
Blend and enjoy!
- Nature's First Law
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Friday, June 12, 2009
Holiday Cookies
Ingredients:
2 cups almonds, soaked overnight
1 cup walnuts, soaked overnight
3 cups packed pitted dates, chopped
½ cup cocoa or carob powder
½ cup shredded coconut
½ cup dried cranberries or cherries
dash chai extract or 1 tsp fresh orange zest (peel)
Preparation:
Grind the nuts in the food processor until coarsely chopped. Add the dates and process until well-mixed. Mix in remaining ingredients by hand. Using a small ice cream scoop or a tablespoon to measure, form small balls and flatten with your hand. Eat “straight” or dehydrate at 105 degrees for 12-24 hours, depending on how soft and moist you want the cookies. Store cookies in an airtight container in the refrigerator. They will keep for up to three months.
Makes 2 dozen cookies
by Jenny Cornblett
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2 cups almonds, soaked overnight
1 cup walnuts, soaked overnight
3 cups packed pitted dates, chopped
½ cup cocoa or carob powder
½ cup shredded coconut
½ cup dried cranberries or cherries
dash chai extract or 1 tsp fresh orange zest (peel)
Preparation:
Grind the nuts in the food processor until coarsely chopped. Add the dates and process until well-mixed. Mix in remaining ingredients by hand. Using a small ice cream scoop or a tablespoon to measure, form small balls and flatten with your hand. Eat “straight” or dehydrate at 105 degrees for 12-24 hours, depending on how soft and moist you want the cookies. Store cookies in an airtight container in the refrigerator. They will keep for up to three months.
Makes 2 dozen cookies
by Jenny Cornblett
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Thursday, June 11, 2009
Asian Dressing
Ingredients:
6 Tbl Tahini
1 c. water
3/4 c. Nama Shoyu
3/4 c. scallions
3 Tbl flaxseed oil
3-4 Tbl honey
3 Tbl grated ginger root
3-4 cloves garlic
3/4 tsp Chinese 5-spice
1/2 tsp cayenne
1/2 tsp ground cumin
Preparation:
Toss all ingredients into blender and blend!
Make about 3 cups.
- from Nomi Shannon's "The Raw Gourmet"
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6 Tbl Tahini
1 c. water
3/4 c. Nama Shoyu
3/4 c. scallions
3 Tbl flaxseed oil
3-4 Tbl honey
3 Tbl grated ginger root
3-4 cloves garlic
3/4 tsp Chinese 5-spice
1/2 tsp cayenne
1/2 tsp ground cumin
Preparation:
Toss all ingredients into blender and blend!
Make about 3 cups.
- from Nomi Shannon's "The Raw Gourmet"
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Wednesday, June 10, 2009
Mexicavo Salad
Dressing:
1/4 cup raw (or not) apple cider vinegar
1/4 cup olive oil
1 teaspoon nutritional yeast
sea salt or liquid aminos to taste
1 clove garlic
dash of black pepper
1 teaspoon Spike seasoning
Blend all ingredients in a blender
Salad:
4 ears of corn or 1 can of corn
4 diced tomatoes
1/2 cup sweet onion
Romaine lettuce
Cubed avocados
1/2 cup fresh cilantro
Pour the dressing over the first four ingredients. Add the avocados and cilantro afterward becuase they get soggy otherwise.
Recipe adapted from: Incredibly Delicious by Gentle World Publications
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1/4 cup raw (or not) apple cider vinegar
1/4 cup olive oil
1 teaspoon nutritional yeast
sea salt or liquid aminos to taste
1 clove garlic
dash of black pepper
1 teaspoon Spike seasoning
Blend all ingredients in a blender
Salad:
4 ears of corn or 1 can of corn
4 diced tomatoes
1/2 cup sweet onion
Romaine lettuce
Cubed avocados
1/2 cup fresh cilantro
Pour the dressing over the first four ingredients. Add the avocados and cilantro afterward becuase they get soggy otherwise.
Recipe adapted from: Incredibly Delicious by Gentle World Publications
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Tuesday, June 9, 2009
Kale Salad
The winner of winners. Your salad will disappear at every potluck.
1 bunch of kale greens
1/4 cup nutritional yeast
4 garlic cloves, chopped
2 tablespoons liquid aminos or 4 tablespoons soy sauce (not raw)
1 tablespoon lemon juice
1/4 cup olive oil
Wash the greens. Put them in a tupperware bowl that has a top. Sprinkle the nutritional yeast on top the kale first. Add the garlic cloves, aminos or soy sauce, lemon juice squeezed straight from the lemon (watch those seeds), and olive oil. Put the top on your tupperware bowl. Shake like crazy. The success of this dish comes in all of the kale being coated evenly. Sometimes the yeast gets gloopy. So shake, do not stir or mix. Shake. Adjust the seasonings to your liking.
recipe Adapted from The Joy of Living Live by Zakhah
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1 bunch of kale greens
1/4 cup nutritional yeast
4 garlic cloves, chopped
2 tablespoons liquid aminos or 4 tablespoons soy sauce (not raw)
1 tablespoon lemon juice
1/4 cup olive oil
Wash the greens. Put them in a tupperware bowl that has a top. Sprinkle the nutritional yeast on top the kale first. Add the garlic cloves, aminos or soy sauce, lemon juice squeezed straight from the lemon (watch those seeds), and olive oil. Put the top on your tupperware bowl. Shake like crazy. The success of this dish comes in all of the kale being coated evenly. Sometimes the yeast gets gloopy. So shake, do not stir or mix. Shake. Adjust the seasonings to your liking.
recipe Adapted from The Joy of Living Live by Zakhah
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Monday, June 8, 2009
Spinach Cucumber Salad with Dressing
Ingredients:
Spinach;
cucumbers;
onions;
carrots;
red & yellow peppers;
parsley;
cilantro.
Dressing:
oganic olive oil;
braggs
crushed garlic
Recipe contributed by: Fern
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Spinach;
cucumbers;
onions;
carrots;
red & yellow peppers;
parsley;
cilantro.
Dressing:
oganic olive oil;
braggs
crushed garlic
Recipe contributed by: Fern
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Sunday, June 7, 2009
Middle Eastern Spiced Pistachios
Yield: 1 cup
1 cup pistachio nuts, soaked in water for 6 hours, drained and towel dried
2 teaspoon paprika
1 teaspoon maple syrup or agave
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon crystal salt
1/2 tablespoon garlic powder
1/4 teaspoon cayenne pepper
1. In a medium bowl, combine the pistachios and the other ingredients and mix well.
2. Spread on a dehydrator tray, and dehydrate at 105 degrees for 18 to 24 hours, or until crisp.
3. Store in an airtight container in the refrigerator for up to six months
Recipe from: Chef Felix Schoener
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1 cup pistachio nuts, soaked in water for 6 hours, drained and towel dried
2 teaspoon paprika
1 teaspoon maple syrup or agave
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon crystal salt
1/2 tablespoon garlic powder
1/4 teaspoon cayenne pepper
1. In a medium bowl, combine the pistachios and the other ingredients and mix well.
2. Spread on a dehydrator tray, and dehydrate at 105 degrees for 18 to 24 hours, or until crisp.
3. Store in an airtight container in the refrigerator for up to six months
Recipe from: Chef Felix Schoener
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Saturday, June 6, 2009
RAW FRUIT & "YOGURT" PARFAIT
Here is a nut-less adaptation of the creamy fruit pie recipe-
To cut down on the nuts it's made without a crust and is layered it with fresh fruit in a parfait.
Try coconut meat instead of cashews... it may be even better!"
RAW FRUIT & "YOGURT" PARFAIT
MEAT OF ONE YOUNG COCONUT
2 TBSP RAW HONEY OR AGAVE
1 CUP FRUIT (WORKS WITH FRESH OR FROZEN GREAT WITH PEACH, BLUEBERRY, MANGO OR MY FAVORITE STRAWBERRY AND RHUBARD!)
2 - 4 TBSP COCONUT OIL
BLEND IN VITA MIX UNTIL SMOOTH YOU CAN ADD MORE COCONUT OIL OR WATER TO GET IT GOING IF YOU NEED TO. LAYER THIS WITH FRESH FRUIT.
Option: you can use the leftover pulp from making almond milk in this recipe- it comes out just as good!
Recipe from: Mary Ruchala
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To cut down on the nuts it's made without a crust and is layered it with fresh fruit in a parfait.
Try coconut meat instead of cashews... it may be even better!"
RAW FRUIT & "YOGURT" PARFAIT
MEAT OF ONE YOUNG COCONUT
2 TBSP RAW HONEY OR AGAVE
1 CUP FRUIT (WORKS WITH FRESH OR FROZEN GREAT WITH PEACH, BLUEBERRY, MANGO OR MY FAVORITE STRAWBERRY AND RHUBARD!)
2 - 4 TBSP COCONUT OIL
BLEND IN VITA MIX UNTIL SMOOTH YOU CAN ADD MORE COCONUT OIL OR WATER TO GET IT GOING IF YOU NEED TO. LAYER THIS WITH FRESH FRUIT.
Option: you can use the leftover pulp from making almond milk in this recipe- it comes out just as good!
Recipe from: Mary Ruchala
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Friday, June 5, 2009
Lettuce Wraps
INGREDIENTS:
* 2 very ripe avocados
* 3 tomatoes, diced
* 1/2 jalapeno pepper, diced
* 2 tbsp yellow onion, diced
* 3 cloves fresh garlic, minced
* 1/4 cup fresh cilantro, chopped
* kernels from one ear raw organic corn
* 2 tsp fresh lime juice
* 6-8 large romaine lettuce leaves
PREPARATION:
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!
Source: http://www.rawfoods.com/recipes/lettucewraps.html
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* 2 very ripe avocados
* 3 tomatoes, diced
* 1/2 jalapeno pepper, diced
* 2 tbsp yellow onion, diced
* 3 cloves fresh garlic, minced
* 1/4 cup fresh cilantro, chopped
* kernels from one ear raw organic corn
* 2 tsp fresh lime juice
* 6-8 large romaine lettuce leaves
PREPARATION:
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!
Source: http://www.rawfoods.com/recipes/lettucewraps.html
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Thursday, June 4, 2009
Banana Mango Shake
banana mango shake.
prepare - Coconut water, bananas, mangos, ice. Blend.
Marcus
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prepare - Coconut water, bananas, mangos, ice. Blend.
Marcus
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