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_______
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
Saturday, August 22, 2009
Friday, August 21, 2009
Cinnamon Date Bread
Please Forward this Recipe to a friend!
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!
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
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!
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
Thursday, August 20, 2009
Italian Bread
Please Forward this Recipe to a friend!
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!
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
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!
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
Wednesday, August 19, 2009
Muesli
Please Forward this Recipe to a friend!
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!
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
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!
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
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
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.
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
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.
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.
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
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!
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
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____
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
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____
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
Subscribe to:
Comments (Atom)