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.