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
Tuesday, June 30, 2009
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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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
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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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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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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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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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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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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
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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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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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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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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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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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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Wednesday, June 3, 2009
Flourless Chocolate Cake
Makes one 8-inch cake
3 cups raw walnuts, soaked and dehydrated
Dash sea salt
1 1/4 cups pitted soft dates
2/3 cup organic cocoa or raw carob powder
1 teaspoon vanilla extract, optional
4 teaspoons water
Place the walnuts and salt in a food processor fitted with the S-blade
and process until finely ground.
Add the dates, cocoa powder, and vanilla and process until the mixture
begins to stick together.
Add the water and process briefly.
Transfer to a serving plate and form into an 8 inch round cake.
Recipe from: Lisa Valle, Greenwave Cafe
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3 cups raw walnuts, soaked and dehydrated
Dash sea salt
1 1/4 cups pitted soft dates
2/3 cup organic cocoa or raw carob powder
1 teaspoon vanilla extract, optional
4 teaspoons water
Place the walnuts and salt in a food processor fitted with the S-blade
and process until finely ground.
Add the dates, cocoa powder, and vanilla and process until the mixture
begins to stick together.
Add the water and process briefly.
Transfer to a serving plate and form into an 8 inch round cake.
Recipe from: Lisa Valle, Greenwave Cafe
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Tuesday, June 2, 2009
Spinach Salad
1-2 bunches fresh spinach
1/2 lemon or lime
1 onion, sliced thinly or chopped fine
1/2 red, orange or yellow pepper, sliced thinly
1 clove garlic, crushed
4 tablespoons Bragg's Liquid Amonos
1 - 2 capfuls olive oil
Preparation:
Slice spinach into thin ribbons
Squeeze lemon or lime juice over spinach; toss
Add onions, peppers and garlic
Add Bragg's
Pour olive oil on top and toss again
Variation: add sliced mushrooms
Recipe adapted from: anonymous
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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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1/2 lemon or lime
1 onion, sliced thinly or chopped fine
1/2 red, orange or yellow pepper, sliced thinly
1 clove garlic, crushed
4 tablespoons Bragg's Liquid Amonos
1 - 2 capfuls olive oil
Preparation:
Slice spinach into thin ribbons
Squeeze lemon or lime juice over spinach; toss
Add onions, peppers and garlic
Add Bragg's
Pour olive oil on top and toss again
Variation: add sliced mushrooms
Recipe adapted from: anonymous
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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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Monday, June 1, 2009
Creamy Cabbage Rolls
Simple, creamy, and a nice change from just salads.
Wrapper:
2 large or 4 small leaves of red or green cabbage
Creamy Sauce
1/2 cup of cashews
1/2 cup of macadamia nuts
1 teaspoon of Bragg Liquid Amino (Without MSG) or Nama Shoya
1 Tablespoon of water
Blend all ingredients in a food processor until creamy.
Filling
1 cup cauliflower, finely diced
1 zucchini, shredded
1 carrot, shredded
1 onion, sliced
1 red bell pepper, sliced
1/2 cup lettuce, diced
To Assemble
1. Lay Cabbage leaves out flat.
2. In each leaf, place a small amount of the cauliflower, carrot, zucchini, onion, red bell pepper, and lettuce.
3. Top with the cream sauce.
4. Roll up the leaves.
5. Enjoy...
Always keep in mind that the chlorophyll in the greens is what is going to heal you body and keep you healthy....
recipe Adapted by Elizabeth Kapadia, GWAH Healing Institute, 954-303-8533 or e-mail: lizzie2angels@yahoo.com
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Wrapper:
2 large or 4 small leaves of red or green cabbage
Creamy Sauce
1/2 cup of cashews
1/2 cup of macadamia nuts
1 teaspoon of Bragg Liquid Amino (Without MSG) or Nama Shoya
1 Tablespoon of water
Blend all ingredients in a food processor until creamy.
Filling
1 cup cauliflower, finely diced
1 zucchini, shredded
1 carrot, shredded
1 onion, sliced
1 red bell pepper, sliced
1/2 cup lettuce, diced
To Assemble
1. Lay Cabbage leaves out flat.
2. In each leaf, place a small amount of the cauliflower, carrot, zucchini, onion, red bell pepper, and lettuce.
3. Top with the cream sauce.
4. Roll up the leaves.
5. Enjoy...
Always keep in mind that the chlorophyll in the greens is what is going to heal you body and keep you healthy....
recipe Adapted by Elizabeth Kapadia, GWAH Healing Institute, 954-303-8533 or e-mail: lizzie2angels@yahoo.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
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