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

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
2. Add the dates and continue to process until well
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

From Hooked on Raw by Rhio
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

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.
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

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
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.
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

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

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. cranberry sauce

by RoseLeeCalabro
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
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.

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

Serves Six
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)
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.

Serves Four
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.
1. Blend everything until very, very smooth – almost fluffy.
2. Add some raw cacao and you will swoon.
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
-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.