Serves 4-6
For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds
For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice
*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
* Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
* Add the tomatoes and hemp seeds to the bowl and mix in by hand.
* Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.
recipe from: www.therawchefblog.com
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Sunday, May 31, 2009
Saturday, May 30, 2009
Best Guaccamole Ever
Ingredients:
* 2 avocados
* 1/2 lemon, juiced
* 2 tablespoons chopped onion
* 1/2 teaspoon salt (Himalaya Pink Salt)
* 2 tablespoons olive oil (Cold Pressed - Xtra Virgin)
Preparation:
1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving
recipe from: www.allrecipes.com
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* 2 avocados
* 1/2 lemon, juiced
* 2 tablespoons chopped onion
* 1/2 teaspoon salt (Himalaya Pink Salt)
* 2 tablespoons olive oil (Cold Pressed - Xtra Virgin)
Preparation:
1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving
recipe from: www.allrecipes.com
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Friday, May 29, 2009
Lasagne
Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.
Nut Cheese
2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt ½c water as needed
* Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt
* Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice
* Process in a food processor until smooth.
Green pesto
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice
* Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
6c torn spinach
5T dried oregano
3T olive oil
2t sea salt
* Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Assembly method:
* Line the base of your dish with a layer of the courgette strips that slightly overlap.
* On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
* Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
* Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
* Garnish individual portions with black pepper and a sprig of basil.
recipe from: www.therawchefblog.com
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Nut Cheese
2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt ½c water as needed
* Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt
* Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice
* Process in a food processor until smooth.
Green pesto
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice
* Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
6c torn spinach
5T dried oregano
3T olive oil
2t sea salt
* Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Assembly method:
* Line the base of your dish with a layer of the courgette strips that slightly overlap.
* On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
* Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
* Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
* Garnish individual portions with black pepper and a sprig of basil.
recipe from: www.therawchefblog.com
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Thursday, May 28, 2009
Raw Eggnog milkshake
Ingredients:
Bananas, frozen
Almond milk, flavored
Preparation:
First, cut up a few ripe bananas and stick them in the freezer.
Next, make a batch of flavored almond milk. Combine a few cups of soaked almonds in a blender with a chopped half of a vanilla bean, freshly grated nutmeg, cinnamon, allspice, 2 or 3 whole cloves, and optional honey/agave to taste. Use whatever spices you like, but I think the basic eggnog-ish flavor comes from nutmeg. Blend and strain through a fine mesh strainer or nutmilk bag.
Clean out the blender and put in some frozen bananas. Add a mix of almond milk and water to cover (add more almond milk for a thicker shake, or less if the spice flavor is too strong). Blend
- by monkeygirl
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Bananas, frozen
Almond milk, flavored
Preparation:
First, cut up a few ripe bananas and stick them in the freezer.
Next, make a batch of flavored almond milk. Combine a few cups of soaked almonds in a blender with a chopped half of a vanilla bean, freshly grated nutmeg, cinnamon, allspice, 2 or 3 whole cloves, and optional honey/agave to taste. Use whatever spices you like, but I think the basic eggnog-ish flavor comes from nutmeg. Blend and strain through a fine mesh strainer or nutmilk bag.
Clean out the blender and put in some frozen bananas. Add a mix of almond milk and water to cover (add more almond milk for a thicker shake, or less if the spice flavor is too strong). Blend
- by monkeygirl
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Wednesday, May 27, 2009
Parmesian "Cheese"
Ingredients:
1/4 c. walnuts or pine nuts
parsley and Italian herbs to taste
Preparation:
Blend walnuts in food processor until you get the consistency of fine crumbles.
Stir in parsley and Italian herbs to taste
I put this "cheese" on my "spaghetti" and it's fabulous! It's also a good topping to salads.
- from Michelle Reeves, From SAD to RAW
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1/4 c. walnuts or pine nuts
parsley and Italian herbs to taste
Preparation:
Blend walnuts in food processor until you get the consistency of fine crumbles.
Stir in parsley and Italian herbs to taste
I put this "cheese" on my "spaghetti" and it's fabulous! It's also a good topping to salads.
- from Michelle Reeves, From SAD to RAW
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Tuesday, May 26, 2009
Peach Pie
Ingredients:
Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates
Layer
1-2 peaches, cut up
Filling
4-5 peaches
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted
Preparation:
To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is.
Arrange peaches in a layer on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over peaches/crust.
(You can substitute any fruit for the peaches.)
- from Dixie Story
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Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates
Layer
1-2 peaches, cut up
Filling
4-5 peaches
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted
Preparation:
To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is.
Arrange peaches in a layer on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over peaches/crust.
(You can substitute any fruit for the peaches.)
- from Dixie Story
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Monday, May 25, 2009
Beet Salad
Ingredients:
Shred:
1-2 beets
3 Carrots
1/2 a head of red cabbage or 1/4 if it is big.
1tablespoon or more Lemon Juice
2 teaspoons Ume Plum Vinegar
1 Tablespoon Caraway Seeds
2 Tablespoons Olive Oil.
Preparation:
Mix all ingredients together.
You can also add chopped scallions, red onion, apple cider vinegar, or green apple.
Everyone who tastes this likes it usually raw food eaters or not.
- by Christina
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Shred:
1-2 beets
3 Carrots
1/2 a head of red cabbage or 1/4 if it is big.
1tablespoon or more Lemon Juice
2 teaspoons Ume Plum Vinegar
1 Tablespoon Caraway Seeds
2 Tablespoons Olive Oil.
Preparation:
Mix all ingredients together.
You can also add chopped scallions, red onion, apple cider vinegar, or green apple.
Everyone who tastes this likes it usually raw food eaters or not.
- by Christina
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Sunday, May 24, 2009
Easy Apple Pie
Healthy Apple Pie
Ingredients:
Crust
* 2 cup almonds
* 2 cups pitted dates
* 1 teaspoon sea-salt
Syrup
* 1/2 cup pitted dates
* 1 orange pitted and seeded
* 1/4 cup water
Filling
* 5 to 6 apples peeled and thinly sliced
* 1 cup raisins or dried cranberries
* 2 tablespoons ground cinnamon
Preparation:
1. Blend almonds to make a powder; put on bottom of pie plate
2. Blend remaining crust ingredients to form crust
3. Press crust into pie pan
4. Blend syrup ingredients
5. Coat apples with syrup ingredients
6. Mix filling ingredients
7. Pour into pie plate and decorate the top layer by placing apples in a symetrical pattern
8. Allow to sit overnight so the apples will get soft.
Annie Philo - Anni's Raw Food Kitchen
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Ingredients:
Crust
* 2 cup almonds
* 2 cups pitted dates
* 1 teaspoon sea-salt
Syrup
* 1/2 cup pitted dates
* 1 orange pitted and seeded
* 1/4 cup water
Filling
* 5 to 6 apples peeled and thinly sliced
* 1 cup raisins or dried cranberries
* 2 tablespoons ground cinnamon
Preparation:
1. Blend almonds to make a powder; put on bottom of pie plate
2. Blend remaining crust ingredients to form crust
3. Press crust into pie pan
4. Blend syrup ingredients
5. Coat apples with syrup ingredients
6. Mix filling ingredients
7. Pour into pie plate and decorate the top layer by placing apples in a symetrical pattern
8. Allow to sit overnight so the apples will get soft.
Annie Philo - Anni's Raw Food Kitchen
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Friday, May 22, 2009
Rice Salad
Ingredients:
2 Cups Whole Grain Brown Rice, sprouted 5 days
Juice of Fresh Lemon
Grated Lemon Rind
1 tablespoon Olive Oil
1 tablespoon Dill Weed
4 Green Onions (Scallions), chopped fine
1 Cup Fresh Parsley, chopped
¼ cup Nama Shoyu
½ cup soaked Dates, pitted and chopped
¼ cup Cashew Pieces, Soaked
Preparation:
1. Combine all ingredients mix well.
2. Best served after refrigerating.
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2 Cups Whole Grain Brown Rice, sprouted 5 days
Juice of Fresh Lemon
Grated Lemon Rind
1 tablespoon Olive Oil
1 tablespoon Dill Weed
4 Green Onions (Scallions), chopped fine
1 Cup Fresh Parsley, chopped
¼ cup Nama Shoyu
½ cup soaked Dates, pitted and chopped
¼ cup Cashew Pieces, Soaked
Preparation:
1. Combine all ingredients mix well.
2. Best served after refrigerating.
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Thursday, May 21, 2009
Raw Cream of Mushroom Soup
Ingredients:
2 C cashew milk
1/2 onion
1 club garlic
1 C mushrooms
2 T Braggs
1 T lime juice
Sea salt, to taste
Extra mushrooms for garnish, diced
Preparation:
Process all ingredients in a blender or food processor until blended and creamy, or until desired consistency is reached
Top with extra diced mushrooms
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2 C cashew milk
1/2 onion
1 club garlic
1 C mushrooms
2 T Braggs
1 T lime juice
Sea salt, to taste
Extra mushrooms for garnish, diced
Preparation:
Process all ingredients in a blender or food processor until blended and creamy, or until desired consistency is reached
Top with extra diced mushrooms
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Wednesday, May 20, 2009
Cauliflower Popcorn
Ingredients
1 Head Cauliflower, chopped into bite size pieces
Nutritional Yeast (sprinkle on heavy or light depending on your taste)
Cayenne (optional)
Sea Salt (to taste)
Preparation:
Put chopped cauliflower into a ziploc bag
Pour nutritional yeast, cayenne and sea salt on top of it
Mix up and enjoy!
Optional: Put in a dehydrator, or eat just like it is.
Variations: put in spirulina
put in fresh basil or thyme
Recipe from: Philip McClusky at www.lovingraw.com
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1 Head Cauliflower, chopped into bite size pieces
Nutritional Yeast (sprinkle on heavy or light depending on your taste)
Cayenne (optional)
Sea Salt (to taste)
Preparation:
Put chopped cauliflower into a ziploc bag
Pour nutritional yeast, cayenne and sea salt on top of it
Mix up and enjoy!
Optional: Put in a dehydrator, or eat just like it is.
Variations: put in spirulina
put in fresh basil or thyme
Recipe from: Philip McClusky at www.lovingraw.com
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Tuesday, May 19, 2009
Banana Bread
Ingredients:
1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts
Preparation:
Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!
- from Alex, RawGuru
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1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts
Preparation:
Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!
- from Alex, RawGuru
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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.
Monday, May 18, 2009
Corn Chowder
Ingredients:
4 cups fresh corn kernels or frozen, plus 1/4 cup
2 cups almond milk
1 small avocado cut in chunks
1 teaspoon ground cumin
1/4 cup Vidalia onion, coarsely chopped
1/2 teaspoon Celtic sea salt
2 Tablespoons nutritional yeast
1/4 cup corn kernels, garnish
Preparation:
In a blender, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels.
Recipe from Chef Carolyn Akens, Owner of Carolyn’s Raw Foods and Carolyn’s Raw Food Institute.
To learn more about Carolyn's Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Weight Loss System, and to sign up for her newsletter, go to: http://carolynsrawfoods.com/
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4 cups fresh corn kernels or frozen, plus 1/4 cup
2 cups almond milk
1 small avocado cut in chunks
1 teaspoon ground cumin
1/4 cup Vidalia onion, coarsely chopped
1/2 teaspoon Celtic sea salt
2 Tablespoons nutritional yeast
1/4 cup corn kernels, garnish
Preparation:
In a blender, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels.
Recipe from Chef Carolyn Akens, Owner of Carolyn’s Raw Foods and Carolyn’s Raw Food Institute.
To learn more about Carolyn's Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Weight Loss System, and to sign up for her newsletter, go to: http://carolynsrawfoods.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.
Sunday, May 17, 2009
Key Lime Pie
Ingredients:
Crust:
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice
Filling:
1 big avocado or two 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.
- Author Unknown
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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.
Crust:
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice
Filling:
1 big avocado or two 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.
- Author Unknown
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Saturday, May 16, 2009
Maple Nut Patties
Ingredients:
1/2 c. maple syrup
6 oz. almonds
5 oz. walnuts
4 oz. pecans
3 oz. macadamias
water as needed
Preparation:
Place all the nuts (not soaked) in food processor, and process until finely ground. Then, while machine is running, slowly pour in syrup. Add water (just a little) if need to make a scoopable batter. Drop on Teflex sheets in 2 tablespoon scoops. Spread into small patties, and dehydrate 24-48 hours (longer is better for us).
These are moist and good; makes about 32 patties.
- by Valerie
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1/2 c. maple syrup
6 oz. almonds
5 oz. walnuts
4 oz. pecans
3 oz. macadamias
water as needed
Preparation:
Place all the nuts (not soaked) in food processor, and process until finely ground. Then, while machine is running, slowly pour in syrup. Add water (just a little) if need to make a scoopable batter. Drop on Teflex sheets in 2 tablespoon scoops. Spread into small patties, and dehydrate 24-48 hours (longer is better for us).
These are moist and good; makes about 32 patties.
- by Valerie
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Friday, May 15, 2009
RAW FRUIT & "YOGURT" PARFAIT
Ingredients
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
Preparation:
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.
recipe by Mary Ruchala
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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
Preparation:
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.
recipe by Mary Ruchala
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Thursday, May 14, 2009
Raw Hummus
Ingredients:
2 c. chickpeas, soaked 24 hours and sprouted 72 hours
4 cloves garlic, chopped
1/2 c.raw tahini (or to taste)
2 tbsp. nama shoyu or 1/2 teaspoon sea salt
2 lemons, juiced (to taste)
1 c. fresh parsley or more, to taste
red onion, chopped, for garnish
chives, for garnish
parsley, for garnish
extra virgin olive oil
Preparation:
Combine chickpeas, garlic and 1/2 cup water in a food processor and process until well mixed.
Add tahini, nama shoyu or sea salt, lemon juice and parsley and process until very smooth.
Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.
Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.
- from Jonathan Weber, “The Complete Book of Raw Foods”
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2 c. chickpeas, soaked 24 hours and sprouted 72 hours
4 cloves garlic, chopped
1/2 c.raw tahini (or to taste)
2 tbsp. nama shoyu or 1/2 teaspoon sea salt
2 lemons, juiced (to taste)
1 c. fresh parsley or more, to taste
red onion, chopped, for garnish
chives, for garnish
parsley, for garnish
extra virgin olive oil
Preparation:
Combine chickpeas, garlic and 1/2 cup water in a food processor and process until well mixed.
Add tahini, nama shoyu or sea salt, lemon juice and parsley and process until very smooth.
Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.
Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.
- from Jonathan Weber, “The Complete Book of Raw Foods”
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Wednesday, May 13, 2009
Ingredients:
use a large flat platter
arrange alternately in circular rows on platter:
1 cucumber - peeled and sliced med. to thin
2 large red tomato - sliced
Preparation:
sprinkle the following evenly over salad:
2 or 3 yellow tomatoes - cubed (optional)
very tiny slivers of red onion about 1 tablespoon
sea salt 1/4 teaspoon (shake salt all over salad - about 2 passes over salad)
white pepper- same as sea salt
1 1/2 teaspoon Italian seasoning
12 - 15 basil leaves slivered
Last, drizzle the following:
drizzle olive oil (approx. 2 tablespoons)
drizzle lemon juice (approx. 1 tablespoon)
Serves 6
- from Yoga Oasis
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use a large flat platter
arrange alternately in circular rows on platter:
1 cucumber - peeled and sliced med. to thin
2 large red tomato - sliced
Preparation:
sprinkle the following evenly over salad:
2 or 3 yellow tomatoes - cubed (optional)
very tiny slivers of red onion about 1 tablespoon
sea salt 1/4 teaspoon (shake salt all over salad - about 2 passes over salad)
white pepper- same as sea salt
1 1/2 teaspoon Italian seasoning
12 - 15 basil leaves slivered
Last, drizzle the following:
drizzle olive oil (approx. 2 tablespoons)
drizzle lemon juice (approx. 1 tablespoon)
Serves 6
- from Yoga Oasis
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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.
Tuesday, May 12, 2009
Broccoli Soup
So creamy and satisfying…one of my favorite soups! The cumin and sea salt are very important in this recipe, so make sure you have added enough of both of these to bring out the flavor of this soup.
Ingredients:
3 cups water
1 cup almonds
1 teaspoon honey
2 cups broccoli
1 avocado
1/2 to 1 clove garlic
1 Tablespoon olive oil
1 teaspoon onion
1 teaspoon sea salt
1/8 teaspoon cumin
1/8 teaspoon black pepper
Preparation:
1. In a blender or Vita-Mix blend water, almonds and honey until smooth.
2. Add in the rest of the ingredients and blend until creamy.
Note: Add more sea salt if this tastes bland.
- from Alissa Cohen
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Ingredients:
3 cups water
1 cup almonds
1 teaspoon honey
2 cups broccoli
1 avocado
1/2 to 1 clove garlic
1 Tablespoon olive oil
1 teaspoon onion
1 teaspoon sea salt
1/8 teaspoon cumin
1/8 teaspoon black pepper
Preparation:
1. In a blender or Vita-Mix blend water, almonds and honey until smooth.
2. Add in the rest of the ingredients and blend until creamy.
Note: Add more sea salt if this tastes bland.
- from Alissa Cohen
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Monday, May 11, 2009
Veggie Chips
Ingredients:
1 onion
2 celery sticks
1 green bell pepper
1 tomato
1 big carrot
1/2 cup of green peas
1/2 cup sesame seeds
1/2 cup corn
salt, oregano, pepper, whatever spices you are in a mood for......
Preparation:
Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn the dehydrator on 105 F.. I usually do in the evening and in the morning your chips are ready!
- from Angel Fultz, Raw Foodist
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1 onion
2 celery sticks
1 green bell pepper
1 tomato
1 big carrot
1/2 cup of green peas
1/2 cup sesame seeds
1/2 cup corn
salt, oregano, pepper, whatever spices you are in a mood for......
Preparation:
Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn the dehydrator on 105 F.. I usually do in the evening and in the morning your chips are ready!
- from Angel Fultz, Raw Foodist
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Saturday, May 9, 2009
Another apple cereal
Ingredients:
1 apple of your choice grated
1 banana chopped
small handful coconut shredded
1/4 cup soaked almonds chopped
1/4 cup sunflower sprouts
splash of almond milk or coconut water
1 tsp raw honey
dash of cinnamon or nutmeg
optional - you can add pumpkin pie or apple pie spice)
Preparation:
Mix in a large bowl. Eat...This is great comfort food!!!
- from Kim, Raw Foodist
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1 apple of your choice grated
1 banana chopped
small handful coconut shredded
1/4 cup soaked almonds chopped
1/4 cup sunflower sprouts
splash of almond milk or coconut water
1 tsp raw honey
dash of cinnamon or nutmeg
optional - you can add pumpkin pie or apple pie spice)
Preparation:
Mix in a large bowl. Eat...This is great comfort food!!!
- from Kim, Raw Foodist
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Friday, May 8, 2009
Spicy Almonds
Curry Almonds
1c almonds (soaked)
1T curry
1t honey
Preparation:
Roll the almonds in curry and drizzle with honey. Toss on the dehydrator until crunchy. If you don't like honey you can use something like apple juice to give it a sweeter touch.
Serve with Raw Pad Thai (yesterday's recipe)
- Author Unknown
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1c almonds (soaked)
1T curry
1t honey
Preparation:
Roll the almonds in curry and drizzle with honey. Toss on the dehydrator until crunchy. If you don't like honey you can use something like apple juice to give it a sweeter touch.
Serve with Raw Pad Thai (yesterday's recipe)
- Author Unknown
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Thursday, May 7, 2009
Pad Thai
Ingredients:
1 young coconut
1 carrot
1 beet
1 bell pepper
1/2c tomatoes
1/2 avocado
1/4c cilantro
3/4c curry sauce
1/4c curry almonds
Preparation:
First open the coconut and drink the water slowly, appreciating every last drop. Spoon out the meat, cut off any brown and cut into skinny noodle-like stripes. Cut the carrot, beet, pepper and avocado into long stripes as well. Mix all of this in a bowl. Pour on the curry sauce, chop the tomatoes, cilantro and curry almonds and beautifully toss them on top.
Serve with Curry Almonds (tomorrow's recipe)
- Author Unknown
Ok so this maybe isn’t your typical Pad Thai recipe, maybe that’s why it tastes so good? Remember if a vegetable tastes yucky to you substitute one that you love!!
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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.
1 young coconut
1 carrot
1 beet
1 bell pepper
1/2c tomatoes
1/2 avocado
1/4c cilantro
3/4c curry sauce
1/4c curry almonds
Preparation:
First open the coconut and drink the water slowly, appreciating every last drop. Spoon out the meat, cut off any brown and cut into skinny noodle-like stripes. Cut the carrot, beet, pepper and avocado into long stripes as well. Mix all of this in a bowl. Pour on the curry sauce, chop the tomatoes, cilantro and curry almonds and beautifully toss them on top.
Serve with Curry Almonds (tomorrow's recipe)
- Author Unknown
Ok so this maybe isn’t your typical Pad Thai recipe, maybe that’s why it tastes so good? Remember if a vegetable tastes yucky to you substitute one that you love!!
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Wednesday, May 6, 2009
Easy Guaccamole
Ingredients:
1 avocado
1 roma tomato
1/2 lime
celtic sea salt
Preparation:
mash avocado
chop tomatoes
add 1/2 lime
add sea salt
blend together with a fork
1 avocado
1 roma tomato
1/2 lime
celtic sea salt
Preparation:
mash avocado
chop tomatoes
add 1/2 lime
add sea salt
blend together with a fork
Tuesday, May 5, 2009
Broccoli
Ingredients:
1 bunch of broccoli
1/2 lemon or lime, juiced
1 onion, sliced thinly or chopped fine
1/2 red, orange or yellow pepper, chopped small
1 clove garlic, crushed
4 tablespoons Bragg's Liquid Amonos
1 cap full olive oil
Preparation:
Place broccoli, lime juice, onion, pepper and garlic in food processor
Pulse until there are no more huge chunks of broccoli
Squeeze the remaining lemon or lime juice on the mixture
Add Bragg's
Pour olive oil on top
Mix all ingredients
Variation: add sliced mushrooms
1 bunch of broccoli
1/2 lemon or lime, juiced
1 onion, sliced thinly or chopped fine
1/2 red, orange or yellow pepper, chopped small
1 clove garlic, crushed
4 tablespoons Bragg's Liquid Amonos
1 cap full olive oil
Preparation:
Place broccoli, lime juice, onion, pepper and garlic in food processor
Pulse until there are no more huge chunks of broccoli
Squeeze the remaining lemon or lime juice on the mixture
Add Bragg's
Pour olive oil on top
Mix all ingredients
Variation: add sliced mushrooms
Monday, May 4, 2009
Always-Delicious Mushrooms
Ingredients:
1 package of mushrooms
1/2 lemon or lime, juiced
1 onion, sliced thinly or chopped fine
1/2 red, orange or yellow pepper, chopped small
1 clove garlic, crushed
4 tablespoons Bragg's Liquid Amonos
1 cap full olive oil
Preparation:
Slice or chop mushrooms
Add onions, peppers and garlic
Squeeze lemon or lime juice over mixture
Add Bragg's
Pour olive oil on top
Allow to marinate for about 20 minutes
Variation: add sliced mushrooms
1 package of mushrooms
1/2 lemon or lime, juiced
1 onion, sliced thinly or chopped fine
1/2 red, orange or yellow pepper, chopped small
1 clove garlic, crushed
4 tablespoons Bragg's Liquid Amonos
1 cap full olive oil
Preparation:
Slice or chop mushrooms
Add onions, peppers and garlic
Squeeze lemon or lime juice over mixture
Add Bragg's
Pour olive oil on top
Allow to marinate for about 20 minutes
Variation: add sliced mushrooms
Saturday, May 2, 2009
Sweet Potatoes
Ingredients:
Sweet potato, shredded
1 handful of raisins
1 handful pecans, broken
1 handful walnuts, broken
pineapple, cut into small pieces
2 T agave nectar
Preparation
Peel sweet potato
Shred in food processor
Throw in raisins, pecans, walnuts, pineapple and agave
Stir all ingredients together
Sweet potato, shredded
1 handful of raisins
1 handful pecans, broken
1 handful walnuts, broken
pineapple, cut into small pieces
2 T agave nectar
Preparation
Peel sweet potato
Shred in food processor
Throw in raisins, pecans, walnuts, pineapple and agave
Stir all ingredients together
Friday, May 1, 2009
Raw Almond-Veggie Pate
Ingredients:
1 cup almonds, soaked
1/2 cup raw pumpkin seeds, soaked
1 medium carrot, peeled and cut in chunks
1/2 cup broccoli, coarsely chopped
1/2 red pepper, cut in chunks
1/2 ripe tomato, cut in chunks
1 large clove garlic, sliced
1/2 cup fresh cilantro (use the leaves and thin part of stems)
2 Tbsp. white or mild miso paste
juice of 1/2-1 lemon
Salt and pepper to taste
Preparation:
In the bowl of a food processor, grind the almonds, pumpkin seeds, and carrot until well ground.
Add other ingredients and continue to process, stopping to scrape down sides of bowl occasionally, until you have a smooth paste.
(Add more lemon juice/miso or water if necessary to achieve desired texture).
Scrape into serving bowl and chill until ready to spread
Recipe from: http://dietdessertndogs.files.wordpress.com
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1 cup almonds, soaked
1/2 cup raw pumpkin seeds, soaked
1 medium carrot, peeled and cut in chunks
1/2 cup broccoli, coarsely chopped
1/2 red pepper, cut in chunks
1/2 ripe tomato, cut in chunks
1 large clove garlic, sliced
1/2 cup fresh cilantro (use the leaves and thin part of stems)
2 Tbsp. white or mild miso paste
juice of 1/2-1 lemon
Salt and pepper to taste
Preparation:
In the bowl of a food processor, grind the almonds, pumpkin seeds, and carrot until well ground.
Add other ingredients and continue to process, stopping to scrape down sides of bowl occasionally, until you have a smooth paste.
(Add more lemon juice/miso or water if necessary to achieve desired texture).
Scrape into serving bowl and chill until ready to spread
Recipe from: http://dietdessertndogs.files.wordpress.com
Forward this Recipe to a friend!
Subscribe to Raw Recipe of the Day by Email
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