Thursday, December 23, 2010

Cranberry Dip

2 packages raw cranberries
1 c cilantro raw
1 c parsley raw
1 bunch green onions
1 t raw ginger grated
1/4 c OJ
2 jalapeno peppers
1/2 agave
whiz briefly
serve with celery and carrot slices

Friday, December 17, 2010

Raw Organic Blueberry Pie

Crust:
1 cup almonds
1 cup pecans
1 cup dates
1/4 vanilla bean or 1 tsp vanilla extract
1/2 tsp unrefined sea salt
1. In a food processor using the “s” blade, process
all ingredients except dates until nuts are pea
sized.
2. Add the dates and continue to process until well
combined.
3. Place into a 9” pie dish, and press evenly onto the
bottom and sides to form the crust.
Blueberry filling:
5 cups blueberries
2 bananas
1/4 cup coconut butter
1/4 cup raw unfiltered honey
1. In a food processor using the “s” blade, process 4
cups of blueberries, bananas, coconut butter and
honey until creamy and smooth.
2. Fold in the remaining blueberries and pour into
the pie shell.
3. Refrigerate for at least three hours to set.

Raw Holiday Fruit cake

By Jackie Graff of Sprout Raw Food
(Yields 2 - 2lb Cakes)
2 cups pecans, 2 cups walnuts and 2 cups almonds
All nuts soaked, drained, and dehydrated for 12 hours
1 tsp salt
1/2 pound medjool dates, with seeds removed,
soaked for 1/2 hour and drained.
1 tsp vanilla powder (see recipe below)
1/4 cup raw honey
1/4 cup flax or chia seeds, finely ground
1 cup dried mango, cut into small pieces
1 cup dried papaya, cut into small pieces
1 cup dried pineapple, cut into small pieces
1 cup dried apricots, cut into small pieces
1 cup raisins
2 Tbsp orange zest
2 cups freshly grated coconut
Place half of the almonds into a food processor and
process until finely ground. Place one half of the pecans
and walnuts, with dates, vanilla, salt, and orange zest in a
food processor and process until finely ground. Add in
the flax seed, process well. Add honey and process until
the mixture is well blended and place in a bowl.
Chop the other half of the pecans, walnuts, and almonds
coarsely add to the bowl. Add the chopped dried fruit
and grated coconut to the bowl, mixing well using your
hands and form into 2 one-inch-thick cakes (using the
container as a form).
Decorate the top with pecan halves, wrap in plastic
wrap. Place in a decorative tin and refrigerate. This can
be formed into cookies also.
Vanilla Powder: Grind 5 vanilla beans and 1/2 cup buckwheat
groats in a blender or seed grinder. Will keep 1-2
months (or more) if refrigerated.

Wednesday, December 8, 2010

Pomegranate Dressing

1 Pomegranate, remove the seeds and put them in the blender
1 grapefruit, juiced. Add juice to the blender
1 tsp. Bragg's Raw Apple Cider Vinegar
1 tsp. YL Blue Agave or other agave
1 tsp. Celtic salt
1-2 drops YL pepper essential oil

Liquify well in the blender.

YL refers to a Young Living product.
The YL Blue Agave is less sweet and has a lower glycemic rating.
I have also read that it is raw.

Recipe from Gail Kuettel

Spinach Pomegranate Salad

1 bag organic baby spinach, rinsed and drained
3/4 cup red onion, diced
1/2 cup walnuts, chopped
1 kiwi fruit, peeled, sliced
1 ripe mango or persimmon, peeled, chopped
the juicy seeds of 1/2 pomegranate

Line a serving plate with the baby spinach leaves.
Gently mix the other ingredients and put them on the spinach,
or toss with the spinach
Drizzle the Pomegranate Dressing over the salad.

Tumeric Almond Dressing

1 cup almonds, soaked & peeled
3/4 cup water
2 dates, chopped, soaked in the water for 20 minutes
1 lemon, juice of
1 tsp. Bragg's raw apple cider vinegar
1 Tbl. onion powder
1 tsp. Celtic salt
1/2 tsp. pwd. cumin
1/2 tsp. pwd. turmeric
1/8 tsp. or a pinch of cayenne pepper
1 Tbl. Barley Miso
1 tsp. Nama Shoyu
1/2 cup extra virgin olive oil, drizzled into the mixture
while the blender is running.
Puree well in a blender until the dressing is thick and creamy.
Taste, and see if it needs a little more oil or any other adjustment.
This will keep, as you use it, in a tightly covered jar in the refrigerator
for up to two weeks.
made by Gail Kuettel July 2010

From Hooked on Raw by Rhio www.rawfoodinfo.com

CELESTIAL PECAN PIE
From Hooked on Raw by Rhio www.rawfoodinfo.com
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 z. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of NamaShoyu
1) Soak one cup of pecans in filtered water. Set aside.
2) In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.
3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95? F for 3 hours.
5) In a small bowl, blend the raw honey with just a little water and a dash of NamaShoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.
6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
7) Chill the pie at least one hour before serving.
Serves 6-8.Keeps for a few days in the refrigerator.

?Neat Balls? from The Raw Gourmet

?Neat Balls? from The Raw Gourmet by Nomi Shannon & Brian Clemment
Neat Balls are great just out of the dehydrator, or they can be made in advance, dehydrated, refrigerated for a day or two then touched up in the dehydrator for an hour or two to restore crispness and warmth. If you do not yet own a dehydrator, they can also be lightly warmed in an oven at the lowest temperature with the door partially open (this may destroy some enzymes) A nine tray dehydrator can make enough for a crowd. The dehydrator will have to run longer with that much, so the temperature should be set a bit higher than usual. Make burgers instead of balls by flattening them for a great main course.
3 tablespoons flax seeds, ground
6 tablespoons water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 tablespoons finely minced onion (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 teaspoons liquid amino?s
Use an electric coffee grinder to finely grind the flax seeds and the sunflower seeds. The carrot pulp is what is left over after you juice carrots. If you don?t own a juicer yet, ask for carrot pulp at a juice bar.
In a blender, blend the ground flax seed and water, immediately pour mixture into a bowl and set aside. Rinse the blender container out immediately. In a medium size bowl, thoroughly stir together carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and liquid amino?s. Add the flax seed mixture and mix thoroughly. Add more water if necessary to make the consistency to form patties. Form into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in sun until warm, or place in warm oven for 10-15 minutes. Makes 6 balls or patties.

Yam pie

Crust:
1 cup walnuts
2 cups soaked almonds
10-15 dates
2T orange juice
Process all nuts in a food processor or a Champion juicer with no plate on. Add dates and keep homogenizing for a while if using a food processor. If using a Champion , process the dates and mix with grinded nuts by hand. Add orange juice to homogenize even better. Spread into a pie pan (glass preferable) evenly to form a crust and immediately set aside in the freezer.
Filling:
4 yams (medium to small size), peeled
1 avocado
1 cup of dates
3T honey
1t vanilla
1t cinnamon

Cut the yams in pieces small enough to fit in a Champion juicer. Homogenize yams, avocado and dates in your Champion or Green Power juicer with the blank plate on. Add the rest of the ingredients. Fill in the pie pan evenly,

Mock pumpkin pie

Filling:
4 C carrots
3/4 C almonds, soaked 12-48 hours and blanched
1/2 C walnuts, soaked 6 hours and rinsed
2-4 T psyllium powder
1 1/2 C dates (honey dates or medjools)
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla
Topping:
1/2 C dates (honey dates or medjools)
1 C almonds, soaked 12-48 hours and blanched
1 tsp vanilla
1 T Coconut, shredded
water for consistency.
Process nuts, carrots and dates in a champion juicer with the solid plate. Add spices and psyllium powder.
Put into a 9" pie plate, press firmly and smooth surface and refrigerate until firm enough to spread on topping.
Topping
Process dates and almonds in a champion juicer with the solid plate. Mix in vanilla, spread over pie filling, sprinkle top with coconut.
Chill and serve

Pumpkin Bread by RoseLeeCalabro www.rawtimes.com

1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped
Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.

Mushroom Gravy by RoseLeeCalabro www.rawtimes.com

1/2 C almonds, soaked 12-48 hours and blanched
1/2 C water
2 C shitake mushrooms
water for consistency
1/2 C shitake, finely chopped
1/4 t garlic granules or 1 clove garlic
2 tsp. Bragg Liquid Aminos
Blend almonds and water until smooth, set aside. Blend mushrooms add water for consistecny. Add almond milk, chopped shitake, seasonings and mix well.

Rawtimes.com cranberry sauce

by RoseLeeCalabro www.rawtimes.com
1 orange
2 C fresh cranberries
1 apple
1 C dates
water for consistency
Process cranberries, orange, apple and dates in a blender and serve.

Turkey dressing

by RoseLeeCalabro www.rawtimes.com
1 C almonds, soaked 12-48 hours and blanched
1 C pumpkin seeds, soaked 6-8 hours
1 C sesame seeds, soaked 6 hours
1 C filberts, soaked 6 hours
1 C white onions, finely chopped
1 T poultry seasoning
2 tsp. powdered kelp
1 C parsley, finely chopped
3 T flax seeds, soaked 2-4 hours
3 T Bragg Liquid Aminos
2 T lemon juice
In food processor with "S" blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Add onions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered with teflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, and remove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce.

Fresh Cranberry Salad

by Patricia Cook
1 bag of fresh cranberries
1-2 navel oranges (Peel & removed white)
1-2 apples
nut if desired (I used pecans)
Sweeten to taste (I use raw honey)
Chop cranberries & orange in food processor. Use as much orange as needed to keep cranberries moving so that they are finely chopped. Place in a bowl. Then chop apples in food processor. Add to cranberries Chop nuts if desired and add to cranberries. Mix well and sweeten to taste. The oranges also create the juice in the salad. So adjust the amount of oranges based on how juicy (wet) you want your salad.

Banana Pecan cookies

8 bananas
1 1/2 cups pecans, ground or chopped fine
3 Tbs. raw carob powder
Honey to taste (optional)
Mash the bananas into a cream. Use a potato masher so some small chunks are left. This will make the cookie thicker. Add other ingredients and mix well. Spoon small amounts onto the dehydrator sheets and mash down. These will need to dehydrate for about 24 hours.

Sun garden bugars

3 T ground flax – see Note below
6 T water
1 cup carrot pulp – See Note below
1 cup sunflower seeds, ground
½ cup finely minced celery
6 T finely minced onion
2 T finely minced red pepper
1 t parsley
2 t coconut liquid aminos ( You can use Braggs or raw soy in place of the coconut aminos)
In a blender, combine the ground flax seeds and water, blending thoroughly. Immediately pour the mixture into a bowl and set aside. Rinse the blender container before the mixture left in it hardens and becomes difficult to wash out.
In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. If necessary, add more water so the mixture can be formed into patties. Form into six ½ inch thick patties. Dehydrate for 4 – 8 hours, leave them in the sun until warm or place them in a warm oven for 10 – 15 minutes.
NOTE: To grind flax seeds, place them in an electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe. Drink the juice, or reserve it for another use.

Chewy protein treats

Soak nuts (pecans, almonds or walnuts, etc – whatever is on hand) and blend with rejuvelac. Add prunes and banana to the blender after nuts and rejuvelac are well blended. A good proportion is 1/2 quantity of nuts and 1/4 each of prune and banana. Drop by spoon onto dehydrator sheet and dehydrate until ready.
VARIATION – Same as above only use 1/2 quantity of nuts with the appropriate amount of rejuvelac and instead use 1/4 quantity of apple and 1/4 quantity of soaked dates. As above, drop by spoon and dehydrate until ready.

Banana Sunflower Treats

8-10 Bananas
2-3 cups soaked sprouted sunflower seeds
A touch of cinnamon (optional)
Mash the bananas into a cream, leaving some small chunks for a heavy texture. Chop the sunflower seeds using a blender or a food processor. If you use the blender you will need to use enough rejuvelac or water to mix. The blender will give you a finer texture. Spoon small amounts of the mixture onto dehydrator sheets and dehydrate until ready

Mexican flax crackers

6 cups flaxseeds, soaked 4 – 6 hours in 5 ½ cups water
4 medium tomatoes, blended
1 red bell pepper, finely chopped
½ cup coconut amino acids
2 T lemon juice
2 t chili powder
2 t dried cilantro
1 t garlic powder
½ onion, chopped
½ t cayenne
Mix all ingredients well and adjust seasonings. Keep the mixture moist and loose for spreading. Spread mixture as thin as possible (approximately ¼ inch thick) on dehydrator trays with teflex sheets. Keeping hands wet will help in the spreading. Dehydrate at 105 degrees for 5 – 6 hours, flip crackers over and remove the teflex sheets. Continue dehydrating for 4 – 5 hours or until the crackers are completely dry.

Dr. Ann Wigmore Corn Chips

Corn Chips
6 ears non sweet corn, remove from cob
½ yellow onion
2 cups sprouted sunflower seeds, soaked 6 hours and rinsed
¼ cup water
1 ½ T coconut liquid aminos
1 t kelp powder
Process corn and onion in a food processor, using the “s” blade. Stop and scrape the sides; blend until smooth. Add sprouted sunflower seeds and process until the mixture is well blended and the consistency of a batter. Add some water if the batter is too thick. Add Braggs and kelp; mix well. Using a teaspoon, scoop batter onto the teflex sheet of a dehydrator tray. Flatten with a knife into a flat round surface about 1/8” thick and 1 1/2” wide. Dehydrate at 105 for 12 hours, then remove teflex sheet and turn chips over. Continue dehydrating for 10 – 12 hours, or until desired crispness is obtained.
Most of these recipes in this article are based on Dr. Ann Wigmore’s recipes. They are wonderful living food recipes, that taste great and will nourish your body and keep you in the peak of health.
Blessings,
Bobby

Rawsome raw chili

4 cups sprouted barley
1 cup sprouted quinoa
3 tablespoons of coconut aminos or raw soy
1 medium green bell pepper diced
½ cup of red onion diced
2 cups of corn
1 table spoon of Pizza or Italian seasoning
¾ tablespoon curry
1 teaspoon of Cumin
¼ teaspoon of cayenne or chili powder
¼ teaspoon of Chipotle
4 cloves of garlic, crushed
½ cup of oil
1 orange juiced
12 tomatoes diced small
Phase II

2 cups of sun dried tomatoes soaked
1 onion 1 cup of dates – soaked
Mix in a very large bow all the ingredients in Phase 1 except for Phase II.

Phase II mix in a food processor until it forms a paste.
Then add to Phase I and mix in by hand. salt and heat to taste.
Make sure all of your ingredients are room temperature when you prepare the chili

Raw chocolate cake

BEST RAW CHOCOLATE CAKE & CASHEW CREAM FROSTING BOBBY’S BEST RAW CHOCOLATE CAKE
Serves Six
EQUIPMENT NEEDED: Food Processor
ORGANIC INGREDIENTS:
1 ½ cups raw walnuts
10 pitted Medjool dates
1/8 cup alfalfa sprouts
Dash of salt
1/3 cup unsweetened cocoa or raw carob powder
½ teaspoon pure vanilla extract or 1 teaspoon raw vanilla powder (optional)
½ cup fresh raspberries or strawberries (optional)
DIRECTIONS:
1. Fit the food processor with S-blade.
2. Put walnuts and salt in the food processor and process until finely ground.
3. Add the dates, cocoa or carob powder and optional vanilla.
4. Process until ingredients are combined and stick together. Add water or Rejuvelac as needed
5. Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
6. Garnish the cake with fresh raspberries or sliced fresh strawberries before serving.


WORLD FAMOUS CASHEW CREAM
Serves Four
EQUIPMENT NEEDED: blender
ORGANIC INGREDIENTS:
2 cups cashews
2 Tablespoon Tahini (optional)
12 -15 dates (not soaked)
1/8 cup sprouts (alfalfa, mung or red clover)
3 teaspoons non alcoholic, pure vanilla extract
Water or Rejuvelac – add as needed to keep the blender going.
DIRECTIONS:
1. Blend everything until very, very smooth – almost fluffy.
2. Add some raw cacao and you will swoon.
VARIATION
VARIATIONS:
Add Raw Cacao for Chocolate Frosting
Add Strawberries for Frosting;
Add Lemon for Lemon frosting, etc.

Amazing carrot bread

from goneraw, but tweaked… I doubled this recipe for the 2 layer carrot cake
Ingredients: makes 12 slices
3 medium carrots
1/2 apple
3/4 c pecans, soaked overnight
5 dates, pitted, soaked overnight
1/4 c ground flax seeds
dash salt
dash cinnamon
Preparation:
-Blend carrots and apple in food processor, set aside
-Blend dates and pecans in food processor, add to carrot apple mixture.
-Add flax to mixture.
-Add salt and cinnamon to taste.
-Add a little water if needed
Spread on dehydrator sheet about 1/4-1/2" thick. Score into squares with a wet knife. Dehydrate at 104 for 2 hours, flip it off the teflex, then dehydrate another 7 or 8 hours or until desired texture is achieved.

Wednesday, November 3, 2010

Green Tomato Relish

2qts chopped green tomatos

1/4 c salt

Cover, let stand for 24 hours, and drain.

Add:

1tsp pepper

1 1/2 tsp mustard

1 1/2 tsp cinnamon

1/2 tsp allspice

1 1/2 tsp ground cloves

1/4 c wht mustard seed

1 qt mild cider vinegar (I only used half)

1 red or gr peppers, sliced

1 chopped onion



Enjoy!!

Tuesday, November 2, 2010

Sweet Brown Rice Pudding

SWEET BROWN RICE PUDDING

1 c. organic sweet brown rice, soaked for 24 hours, then sprouted about 3 days, rinsing and draining at least twice daily

1/2 c. soaked and peeled raw almonds

1 - 1 1/2 c. filtered water

4 pitted dates

3 T. raw agave or raw honey

1 t. vanilla extract or to taste

pinch of sea salt - optional

2 rounded teaspoons psyllium powder

raisins - optional

cinnamon - optional

raw almond milk to pour over pudding - optional

In the food processor, place the sprouted rice and almonds and process until mixture is finely ground. You might want to add some of the water to help with this process. It will still have a slight bit of texture/crunch. Add the dates, sweetener, and pinch of sea salt and some of the water....adding more as needed to achieve a soupy consistency. Keep blending until the dates are finely chopped. Add the psyllium powder and blend in well. At this point, I like to let the mixture sit for about 15 minutes for the psyllium powder to thicken the mixture. Add more water if needed to reach the desired consistency.
Place pudding into a bowl and stir in raisins if using. (I think this would be great with chopped dried apricots as well).
Refrigerate until serving time. Leftover pudding keeps several days.
Note: I like to cut up the dates and soak them for 1/2 hour in some of the water specified in the recipe.
Also, to peel the soaked almonds easily, pour water that has come just to the boil over the nuts, let sit 30 sec. or so, then drain off the water and the skins should pinch off fairly easily. This should not affect the "rawness" of the almond.

Recipe makes about 6 - 8 servings.

Monday, November 1, 2010

Carrot Soup with a Kick

2 1/2 c carrot juice without pulp
2 cups raw cashews soaked about 6 hrs
1 clove garlic minced
1/2 t cayenne
1/2 t cinnamon
1/4 t nutmeg
1/4 t cardamom
1/4 t black pepper
2 T vinegar
3 T Tahini
1 med onion cut up
3 cups hot water

Sweet Brown Rice Pudding

SWEET BROWN RICE PUDDING

1 c. organic sweet brown rice, soaked for 24 hours, then sprouted about 3 days, rinsing and draining at least twice daily
1/2 c. soaked and peeled raw almonds
1 - 1 1/2 c. filtered water
4 pitted dates
3 T. raw agave or raw honey
1 t. vanilla extract or to taste
pinch of sea salt - optional
2 rounded teaspoons psyllium powder
raisins - optional
cinnamon - optional
raw almond milk to pour over pudding - optional


In the food processor, place the sprouted rice and almonds and process until mixture is finely ground. You might want to add some of the water to help with this process. It will still have a slight bit of texture/crunch. Add the dates, sweetener, and pinch of sea salt and some of the water....adding more as needed to achieve a soupy consistency. Keep blending until the dates are finely chopped. Add the psyllium powder and blend in well. At this point, I like to let the mixture sit for about 15 minutes for the psyllium powder to thicken the mixture. Add more water if needed to reach the desired consistency.


Place pudding into a bowl and stir in raisins if using. (I think this would be great with chopped dried apricots as well).


Refrigerate until serving time. Leftover pudding keeps several days.


Note: I like to cut up the dates and soak them for 1/2 hour in some of the water specified in the recipe.
Also, to peel the soaked almonds easily, pour water that has come just to the boil over the nuts, let sit 30 sec. or so, then drain off the water and the skins should pinch off fairly easily. This should not affect the "rawness" of the almond.


Recipe makes about 6 - 8 servings.

Caramel Sweet Gratitude

Caramel Sauce (from Sweet Gratitude)


1 C macadamia nuts
1/4 tsp sea salt
1/4 C almond milk
1/2 C amber (dark) agave syrup
1 T yacon syrup
1 tsp liquid vanilla


Soak the nuts for a couple of hours to soften them. Then drain and rinse the nuts and blend everything in a high-speed blender until smooth. We had this with apples and chopped pecans that Edie had soaked in Bragg's amino acids and dehydrated. It can also be used on ice cream or other desserts.

zucchini walnut crackers -- Raw 50

ZUCCHINI WALNUT CRACKERS (modified from Carol Alt’s The Raw 50 via Sherrie Peale)


1/2 c. golden flax seeds 1 T. nutritional yeast - opt.
3/4 c. purified water 1/2 tsp sea salt - opt.
2 cups cubed zucchini 1/8 tsp dried thyme - opt.
2 cups raw walnuts, germinated 1/8 tsp dried oregano - opt.


Grind the flax seeds in a spice or coffee grinder, and then transfer them to a bowl. Add the water and soak for about 1 hour, or until all the water is absorbed, stirring occasionally. Set aside.


Pulse the zucchini in a food processor until it is chopped into very small, uniform pieces, but not mushy. You want to retain some texture. Add the zucchini to the bowl containing the flax seeds. Put the walnuts in the food processor and pulse until they are finely ground, but again, not mushy or pastelike. Add the walnuts, yeast, sea salt, and spices if desired (I used them all) and mix well. You may need to use your hands.


Spread batter out evenly on two dehydrator trays lined with Teflex sheets and dehydrate at 115 degrees for about 6 hours. When the tops feel dry to the touch, flip the cracker sheets over on the dehydrator screens and remove the Teflex liners. Continue to dehydrate for another 3 hours. Then cut the crackers into the desired size and shape. Place them back in the dehydrator for another 11 hours, or until crisp. Serve with raw hummus, cheese, and guacamole; or with your favorite soup

Onion dip by Rawdawg Rory

Onion Dip (from Rawdawg Rory)
1 C sunflower seeds, soaked for 2 hours
2 T onion powder
0.5 t garlic powder
0.5-1 t sea salt
Pinch black pepper
0.5 C ice-cold water
Juice of 1 small lemon


Blend in vitamix until smooth.

Sunday, October 17, 2010

Chia breakfast

Chia seed breakfast for 1

¼ cup chia seeds

1 cup water

berries or fruit of choice



Simply mix the seeds and water together, let sit 20 minutes, stirring occasionally. Cut up berries, or apple, or fruit of choice and add it to the mixture. This is like an oatmeal, but LIVING, so high in enzymes and life force energy. Chia seeds will actually absorb 9 times their weight in water, so if you have more time, you can add more water. Experiment with what works best for you. I have friends that make a big batch and eat it for a few days. For me, it works best to just make the portion I want to eat right then. Find what works best for you

Chia Seed Crackers

Chia seed crackers/sandwich wraps~ requires dehydrator


1 cup chia seeds

4 cups water

1 tomato (any kind) chopped

1 tsp chili powder

1 cayenne pepper chopped (optional)

pinch sea salt

Stir together seeds and water and let sit for 35-45 minutes, stirring occasionally. Add remaining ingredients and stir together. Place on dehydrator tray with a ParaFlexx™ Premium Non Stick Drying Sheet, (teflon).

Dehydrate for 12 hours, turning over and removing the Teflon halfway through. The longer you dry it, the crisper it will get. So for a soft sanwhich wrap, you only dehyrate for 8-10 hours. For very crispy crackers, dehydrate for 14 hours.

Thursday, October 14, 2010

Chi Chili

Raw Living CHI Chili.
Phase 1

4 cups sprouted barley
1 cup sprouted quinoa
3 tablespoons of coconut aminos or raw soy
1 medium green bell pepper diced
½ cup of red onion diced
2 cups of corn
1 table spoon of Pizza or Italian seasoning
¾ tablespoon curry
1 teaspoon of Cumin
¼ teaspoon of cayenne or chili powder
¼ teaspoon of Chipotle
4 cloves of garlic, crushed
½ cup of oil
1 orange juiced
12 tomatoes diced small
Phase II

2 cups of sun dried tomatoes soaked
1 onion 1 cup of dates – soaked
Mix in a very large bow all the ingredients in Phase 1 except for Phase II.

Phase II mix in a food processor until it forms a paste.
Then add to Phase I and mix in by hand. salt and heat to taste.
Make sure all of your ingredients are room temperature when you prepare the chili

Tuesday, October 12, 2010

GrassHopper Pie

Mini-Grasshopper Pies

A silky white chocolate mint filling with a deep dark chocolate crust. Mildly sweet, free of dairy, flour, wheat, gluten and refined sugars.

Deep Dark Chocolate Crust
1 cup buckwheat groats
1 1/2 cups cacao nibs
1 cup dates, pitted
3 T coconut butter
1 T honey, optional
pinch sea salt

Process buckwheat, cacao nibs and sea salt together until fine. Add dates, coconut butter and honey and process until well incorporated. Press into a pie plate. Reserve some of the crust to top pie.


White Chocolate Mint Filling
1 cup almond milk
1/2 cup Irish Moss paste
3 avocados
1/2 cup honey plus 1/4 cup dates
1 tsp vanilla powder or flavor
1/2 tsp Spirulina
1/2 cup cacao butter, melted
1 1/2 tsp peppermint oil
pinch sea salt


Blend Irish moss paste with 1/2 cup of the almond milk until smooth and thick. Add remaining almond milk, peppermint oil, cacao butter, honey, avocados, dates, vanilla and Spirulina and blend until smooth. Pour into prepared crust. Place in refrigerator/freezer until set (about an hour). When set, top pie with a thin layer of whipped “cream”. Decorate with crust crumble or shredded chocolate.

Here's a great link about Irish Moss and how to make the paste: http://www.rawfullytempting.com/2010/08/irish-moss-paste.html

Monday, July 26, 2010

Lemon Pudding

2 C avocado 1.5 C lemon flesh without peel or seeds
juice of 1 lemon 2 C pitted dates

Combine, blend or process.

Butter pecan Icecream and toppings

“Butter pecan” ice cream with toppings
from Loretta

Ice cream (from rawfoodtalk.com):
5-10 Frozen bananas (about one per person) 1-2 tsp. vanilla
1-2 pinches of sea salt honey
1-2 C pecans

If there is time, soak the pecans in salted water and dehydrate before using. Place bananas, vanilla, and sea salt in food processor and whiz until smooth, like soft-serve ice cream. Spoon into bowls, mix in the pecans, and drizzle with honey while stirring. The honey solidifies when it hits the ice cream and forms a kind of swirl. This is a low-fat ice cream that strangely doesn’t taste like bananas at all.

Caramel topping (from Sweet Gratitude):
1 C raw macadamia nuts 0.25 tsp sea salt
0.25 C almond milk 0.5 C agave syrup (amber, not light)
0.5 tsp vanilla extract (or equivalent ground pods)
1 Tblsp yacon syrup

If there is time, soak the macadamia nuts for a few hours to soften them. Mix and blend until smooth and creamy. Makes about 2 cups.

Chocolate topping (from Sweet Gratitude):
1 C almond milk 0.5 C agave syrup (can be light or amber)
2 oz. raw cacao powder 0.25 C raw cacao nibs
1 tsp. vanilla extract 0.25 tsp salt
4 oz soft pitted dates, like medjool or honey dates

Grind the cacao nibs in a coffee mill until powdered or use an equivalent amount of additional cacao powder. Blend until smooth and creamy. Makes about 2 cups.

Note: to make the almond milk, soak 1 C almonds overnight. Then rinse, drain, and blend with 2.5 C water. Strain through a nut milk bag. Makes about 24 ounces.

Tuesday, April 27, 2010

Easy as pie coconut pie

This was from the book Raw 50 and was called lemon pie
but the pot luck judged it not to be very lemon-yy
Raw 50 calls for 2 T lemon and I added 4 lemons
I like the taste but could not call it lemon pie by a mile

Crust was 1 C dates, 1 cup walnut and 2 T cocoa processed and patted into pie pan

Filling 2 banana's
2 cups shredded coconut from the store
2 cups Champion juiced fresh coconut ( I used the water in my smoothie the next morning)
3 T coconut oil
juice of 4 lemons
whizzed and put into pie shell and chilled

Walnut vegetable flat bread

2 cups Walnuts
1/2 c white buckwheat groats
1/2 c whole flax seeds
2 medium carrots
2-4 stalks celery
1 med yellow onion
2 large cloves garlic
1 t Nama Shoyu
1/2 t Juva spice powder
1/2 t kelp powder
Grind up buckwheat groats and flax seeds in a blender
grond up walnuts in a food processor
add to walnuts buckwheat and flaxseeds
Chop the carrot, clelery stalks onion and garlic and add them to the walnut mixture
Then process everything in the food processor
dehydrate until top is dry and then turn over
remove the waxed paper and dehydrate utnil dry

Loretta's Strawberry Crepes

Cheese Crepes with Strawberry Sauce
from Living on Raw Food, by Alissa Cohen.
Crepe shells:
5-6 ripe bananas
Blend, then pour onto teflex or parchment sheet and dehydrate until leathery but not crisp (about 12-14 hours).
Filling:
1 C macadamia nuts
1 C cashews
Juice of 1 large lemon
4 tsp honey
¼ tsp sea salt (or 2 tsp. Braggs amino acids)
1 tsp vanilla
2 tablespoons water
Soak the nuts for several hours to soften them. Then blend in blender or food processor until smooth. Add more water if needed.
Sauce:
1.5 C strawberries
1.5 tablespoons honey
Blend until smooth.
Assembly:
Pour a thin layer of strawberry sauce onto plate to keep the crepes from sticking to it. Cut the banana leather into 2" x 4" strips. Place a scoop of filling on each strip and roll up. Place on the plate so that they are not touching. Drizzle the remaining strawberry sauce over the crepes. Let sit for 1-2 hours to soften the banana leather.
Loretta

Sunday, April 25, 2010

raw chili

Blythe’s version Raw Chili
Yield 2 servings
Prep Time: 10 min3 bell peppers (red, orange, yellow)2 large tomatoes1 carrot2 stalks green onion1 glove garlic2 sprigs cilantro½ cup sun dried tomatoes1 avocado1.5 Tbsp chili powder1 Tbsp oregano (or 2 sprigs fresh)1 Tbsp basil (or 2 sprigs fresh)½ Tbsp Cumin¼ cup soaked almonds (optional)½ cup lemon juice or waterPut all ingredients except avocado in food processor and mix until desired consistency. I like it chunky. THIS IS SO GOOD. A great way to get your raw reds, yellows, oranges, greens and spices in one meal. Top with diced avocado and serve. It’s quick, satisfying, and most importantly supports every function of your body because it’s very high in enzymes, vitamins and minerals.

Sunday, March 28, 2010

Pineapple chcoalate chew-ies

Holly modified this from a recipe I had
2 cups soaked cashews
2 cups raisens
1 c cocoa
1 1/2 cups fresh pineapple
1 1/2 c flax seeds ground
whiz good
then add 1 cup walnuts and give it a light whiz
refrigerate

Kale Salad

Kneed the kale
and salt
lemon juice
and avacado

Matt Amsden's Sunflower Cheez

3 Cups sunflowers seeds
3 - 5 cloves garlic
juice of 1/2 half a lemon
1/4 c Nama Shoyu
3/4 c water
whiz

Dehydrated Eggplant

Soak thinly sliced eggplant in Nama Shoyu for 2 hours
then dehydrate until they are plyable but still bendable by dry
Top with
Calamata olives
Sauce
Avacado
Tahini
Lime juice
Garlic
and top with 1/2 of a cherry tomatoe

Cauliflower Pate'

6 cups cauliflower cut up
1 c macadamia or pine nuts (Gale used Pine nuts) these were soaked 8 hrs
1/4 c fresh lemon juice
1/4 water
3/4 T salt
1/2 T fresh garlic
1 T fresh onion chopped
sprinkled with cumin powder
adapted from p 360 TThe live food Factor by Susuan Schenck

Cafe Gratitude -- I Am Hopeful Pad THai

source Cafe Gratitude
Sauce
1 c coconut milk
(Loretta made milk by whizing 1 c water and 1 c shreaded dried coconut and the
running it though a milk bag and removing the pulp)
1/2 c almond butter
1 t. minced jalapeno (can be omitted and replaced with 1/2 t cayenne
1 T ginger minced
2 T Nama Shoyu
1 T red miso
1 t. minced garlic
2 T lemon juice
2 t. chopped dates
whiz

Pour over Vegetables Noodle base
2 c dnikin
1 C red cabbage
1/2 to 1 c kale
1 c zucchini thinly sliced by using a potatoe peeler or a spiralizer
1/2 c carrots
1 scallion chopped
1/2 c cherry tomtoe halves
2 T basil leaves fresh
2 T chopped cilantro

Garnish with almonds and sprouts

Stuffed Peppers

Filling
1 c soaked sunflowers seeds
1/2 pint cherry tomtoes
1 stick celery
1/2 tsp each of cayenne powder, paprika, and basil, organo and garlic
1/2 small onion chopped
2 Tablespoons lemon juice
1 tablespoon olive oil
salt to taste
Process in the food processor until thick and smooth
spoon into 1/2 of small peppers

Cream of Spinach soup

Ingredients
2 cup fresh spinach
1cup cucumber juice
1/2 c cashews
2 tablespoons lemon juice
dash fo sea salt
dash of nutmeg
Put everything in a high speed blender and blend till thick and smooth serve warm or at room
temperature

Sunday, February 28, 2010

Flying Egglplant Pizzas

(from The Raw Food Primer, by Chef Suzanne AlexFerrara
Make the marinara sauce ahead of time:
Marinara Sauce:
1 cup dried tomatoes
1 cup water (for soaking tomatoes)
1 cup chopped fresh tomatoes
½ cup chopped carrot
3 Tblsp olive oil
2 Tblsp minced fresh oregano
1 tsp fresh rosemary
½ tsp fresh thyme
1 to 2 cloves garlic
Soak dried tomatoes in 1 cup water until soft, about 30 minutes, and add them with the soak water, to a blender. Add all other ingredients and blend until smooth. I didn’t have fresh herbs, so used a dried Italian seasoning blend. Makes 2 cups.
Start the pizza assembly about 5 hours before the meal:
Pizza:
1 eggplant
1 large portobella mushroom (or several crimini)
½ tsp onion powder
2 Tblsp. olive oil
1 Tblsp. nama shoyu (soy sauce)
1 Tblsp. water
½ tsp. dried thyme
Pizza topping:
sun-dried olives, cut in halves and pitted (Greek olives can be used)
¼ cup white onion slivers
minced fresh oregano (or some dried oregano)
sea salt
onion powder
¼ cup red bell pepper slivers
Peel eggplant and slice into thin rounds. Sprinkle with sea salt and dehydrate at 110 F for 30 minutes. Mince or slice the mushroom and combine the pieces with the onion slivers. Marinate in a bowl with the onion powder, olive oil, nama shoyu, water, and thyme.
Spoon marinara sauce over each eggplant slice, then top with olives, onion, mushrooms, and oregano. Dust with sea salt and onion powder. Accent with thin bell pepper strips. Dehydrate for 3-4 hours, they can be left in a sunny window, but they are better dehydrated.
Serves 4 as a meal entrée or 8-12 as an appetizer.

Wednesday, February 24, 2010

Chocolate Chews

1/2 c coconut oil
1/4 c cocoa butter
1/3 c agave
1 t vanilla
1/2 c cocoa powder
1/4 c dried gojo dired berries not soaked
1/2 c walnuts
1 c. coconut shreaded
whiz
freeze for 5 min.

Corn Wrap

2 cups corn fresh or frozen
1 cup hemp seed
1 c almonds soaked overnight and rinced well
1 clove garlic
1/2 t. tumeric
enough water to cover in the vita -mix
whiz starting at slow and moving up to high
Pour into mixing bowl
stir in 1 cup golden ground flax seeds as a thickener
Set aside for 10 min - this will allow it to thicken up
This makes 1 1/2 trays full trays in the dehydrator
Try them in taco size round shapes dry 3/4 hour then flip and dry 2 more hours at 115 degrees

Purejoyplanet.com Enchilada Sauce

1 c sundried tomato with just enought boiling water to cover it
1/2 t cocoa
1/2 t garlic
2 T olive oil - this will help hold the whole thing together
Whiz to a salad dressing like consistancy

Elain Love's Taco Filling

From your juicer collect
1 c carrot pulp
3/4 c beet pulp
1 c celery root pulp
mix in a big bowl and set aside.

Sauce
1 c. sun dried tomatoes soaked for 2 hours in just enough water to cover them
1 T. pre-packaged chili seasoning mix
1 teaspoon cumin
1 T. onion powder
1 t. garlic powder
1 t. salt you may add more to taste
1 t. Dark Miso
1/3 c. olive oil (dont change this ingredient out for another oil)
1/4 c. water
whiz on slow and move up to high
you may add more water the finished product needs to be thick like a pancake batter
Remove the above sauce from the blender and put into a big bowl
Stir in by hand
1 c finely minced purple onion
can be saved 4-5 days
or you can make it into a cracker by adding
1 cup ground flax seeds and dehydrating

Sour Cream

1/2 c coconut meat set aside the milk for a smoothie another time
1 c hemp seed ground
4 T lemon juice
1 T apple cider vinegar
pinch of salt
1 T white miso
add water to just cover in your vita-mix
whiz start on slow and progress to high
This will be runner right at first but by the second day it is very creamy
so the longer it sits the thicker it gets
keeps 2 weeks in the frig.

Gails Best Ever Apple Pie

Crust
1 c almonds
1 c. walnuts
1c. pecans
1/2 t celtic salt
1 t. vanilla
3/4 to 1 cup dates and soaked for 20 minutes
1. Place almonds in food processor with the S blade in place Grind into a flour
2. Add celtic salt and vanilla. Pulse to combine.
3. Add pecans, walnut and dates. Process till well mixed
4. Top with pie filling
Filling
6- 8 apples
4-6 Medjool dates, soaked 20 min and rained
1/2 t. celtic salt
1 t. ground cinnamon
1 t. vanilla
1/2 c raisins soaked in water to cover
2 t. golden flax seed, ground fine
Peel and core the apple. Place 1/3 of the apple and salt and dates cinnamon and vanilla into the food processor and process until the consistency of applesauce. Put into a bowl.
Process remaining apples into small to medium sized pices. Add to the applesauce with the raisins, ground flax and stir well. Let sit 15 minutes. Place into pie crust.
Dont try to add the flax with the processor do it by had - otherwise you will get a big glob
of unmixed flax.
This recipe comes from the book "Sprout Raw Food by Jackie Graff"

Nacho Macadamia Nut Cheese

2 cups macadamia nuts
Juice of 2 lemons or 4 T
1 T Nama Shoyu or Bragg Liquid Aminos
1 Tablespoon turmeric
1 t cayenne pepper
3/4 c water
whiz
this tastes even better the 2 or 3 day

Sunday, January 17, 2010

Loretta's BBQ Squares

Start by blending 1 1/2 cups walnuts and 1 1/2 cups raw cashews into pieces that are
chunky.
Then add
1 c fresh tomatoes chopped
1/2 c chopped onion
1/2 c dried tomaotes soaked at least 30 minutes
1/2 t minced garlic
1- 2 minced jalapeno's
the juice of one lemon or lime
2 - 4 T agave
1/2 t seasalt
1 teaspoon chili powder
1/2 t cinnamon
1/8 t cloves
Next is 1/8 of a beet. This can be omitted but it is added for color. You could also add
red bell pepper if you like.
and last is 1 teaspoon Nama Shoyu
Spread out thinly on the dehydrator sheets until chunky
Slice into squares and turn over on screne until firm.

Energy Soup smoothie

Take 2 cups water and whiz in the blender
1/2 bunch kale
1/2 bunch spinach
Whiz this really good then add....
1/2 cucumber
2 stalks celery
1 fresh tomato
1/3 lemon with 1/2 of the outside peel
1 clove garlic minced
and very last add in one avacado
Kim We eat this for dinner with a glass of sesame milk