Thursday, May 19, 2011

Raw Root Medley w/ cinnamon vinaigrette

Raw Root Medley w/ Cinnamon Vinaigrette


1/2 cup olive oil
2-3 tbsp balsamic vinegar
1 tsp cinnamon
2 tbsp Dijon mustard
3 tbsp water
Sea salt and pepper to taste
Maple syrup or Stevia to taste

1 raw carrot, (2/3 cup), shredded
1 raw parsnip (1/2 cup), shredded
1/2 cup raw sweet potato, shredded
1/2 cup raw Sunchokes, peeled and very thinly sliced
1/2 cup of dried cranberries (optional)


1. Blend all ingredients in a blender or food processor until rich and emulsified>
Or whisk vigorously by hand. (nice workout!)
2. Taste and make adjustments.
3. Store in a glass jar refrigerated for up to 10 days


1.Shred the root veggies in a food processor or using a grater by hand.
2.Toss all of the vegetables (1 raw shredded carrot, 1 raw shredded parsnip, 1/2 raw shredded sweet potato, 1/2 cup thinly sliced Sunchoke (about 3 Jerusalem Artichokes) and 1/2 cup cranberries together.
3. Dress with three tablespoons or a quarter cup of the Cinnamon Vinaigrette adjust to taste and savor!

Cinnamon, Baby!
Cinnamon is a powerful antimicrobial spice. It enhances your antioxidant defenses, has been found to kill E. coli and many other bacteria, and has anti-inflammatory compounds that help relieve pain and stiffness of muscles and joints. Cinnamon helps prevent urinary tract infections, tooth decay and gum disease.

Just half a teaspoon of cinnamon a day has been shown to significantly reduce blood sugar levels, triglycerides, LDL (bad) cholesterol, and total cholesterol levels in people with type 2 diabetes.

Wednesday, April 27, 2011

Toosie Raw Rolls

1 cup raw cacao powder
1/2 cup mesquite powder
1/2 cup fresh almond butter
3/4 cup raw blue agave
2 T. fo-ti
2 lg. T. lucuma powder
2 T. Vanilla
1 pinch sea salt

Mix in food processor till well blended (very stiff). Stir down as needed. Put in bowl & knead in more lucuma (several T.) till no longer sticky. Roll in logs, wrap in wax paper, store in freezer. You might need a double batch.

Monday, April 18, 2011

Zucchini flat bread

Zucchini flat bread (from
brought by Loretta

1 large zucchinni, shredded (about 5 C)
1 cup pecans, ground into meal
10 dates, soaked and pulsed to puree
fresh ginger or 5 pieces crystalized ginger, pulsed
0.5 teaspoon cinnamon, up to 1 tsp
0.5 teaspoon allspice, or more if you like
0.25 teaspoon nutmeg, less if you like
1 teaspoon vanilla
0.25 teaspoon ground cloves, less if you like
dash of salt
0.25 C flax meal, less or more as needed to bind together
Blend zucchini in food processor, set aside. Blend dates and pecans in food processor, add to

zucchini mixture. Add flax meal and spices. Press onto teflex and dehydrate for about 10-12
hours to desired crispness at 105 degrees. It might also be good with a little orange zest.


Middle Eastern Dessert (Kamadan)
brought by Sandy

0.5 C dried apricots
1 C chopped pitted dates
dried apples
almond milk

Pour the almond milk over the fruit and nuts and allow to sit for several hours until the mixture
absorbs the milk and becomes thick. Or just serve the mixed fruits and nuts without the almond

Chocolate Mousse Torte

Chocolate Mousse Torte
brought by Doris

1 C shredded dry coconut
1 C macadamia nuts or soaked & dehydrated nuts such as almonds, hazelnuts, etc.
1/8 – 1/4 C packed pitted dates
0.5 t Himalayan salt

dash or cayenne pepper
Optional: for extra rich crust, add 1 t cocoa butter or coconut oil

2 large avocados, peeled and chopped
1 T vanilla extract
0.25 t Himalayan salt crystals
0.5 C organic raw cocoa powder or 0.75 C carob powder
0.5 C agave nectar

4 bananas, thinly sliced

Press crust into pan. Add half the filling, then the bananas, then the rest of the filling. Decorate
with flowers made from sliced strawberries.

Cauliflower Miso Mash

Ani’s Cauliflower Miso Mash (from Ani Phyo’s Ani’s Raw Food Kitchen)
brought by Gail

1 clove garlic
1 head cauliflower, chopped
2 T white miso or raw tahini
0.5 C extra virgin olive oil
juice of one lemon
1.5 t psyllium powder
1 t poultry seasoning

Blend everything together until smooth.

Serve with miso gravy:
0.25 C miso
1 T apple cider vinegar
1 clove garlic
0.5 orange, peeled and seeded
1/3 C olive oil
2 T pitted dates

Blend until smooth

Collar Rolls

CollardRolls with Almond Ginger Filling
brought by Kim

collard leaves
soaked almonds
almond flour
celtic salt

Grind up the almonds and mix with the spices. roll up with cucumber sticks in the collard leaves.

Cheesey Wraps

Cheesy wraps (modification of Russell James’ samosa wraps)
brought by Bob and Loretta

5c peeled zucchini
3T olive oil
1 T Lemon juice
Red bell pepper
Cashews or tahini (optional)
1t salt
1/4c flax meal

• Blend all ingredients in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square.
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides
are dry to the touch but still pliable.

Cut the wraps in two. Spread some onion dip on one side, then add sliced avocado, carrot, celery,

Nacho Kale Chips

Nacho kale chips (from my niece Jessica)
brought by Loretta

bunch of kale
2 fresh tomatoes,
1/2 cup sundried tomatoes soaked, save the soak water,
2 Tablespoons tahini,
1 Tbs tamari/nama shoyu,
1 Tbs lemon juice,
1 Tbs honey or agave
1/3 red bell pepper,
1 Tbs dry basil,
1 Tbs dry oregano,
1/4 teasp cayenne pepper,
1/2 teasp sea salt,
1 small clove garlic,
some pepper.

Add enough water to make a thick sauce in the blender (maybe1/2 or 1 cup, use the soak water
and the smallest amount you can and still get the ingredients to turn). Dehydrate until crisp.

Onion dip

Onion Dip (from Rawdawg Rory)
brought by Loretta

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

Hearty Tomato Soup

Hearty Tomato Soup
brought by Eric

1 pint cherry tomatoes
0.5 C soaked sundried tomatoes
1 T agave nectar
1 C water
2 T olive oil
1-2 cloves garlic
0.5 tsp each of dried basil, oregano, and thyme
2 T lemon juice
sea salt to taste
dash of nutmeg

Blend everything in a high speed blender until thick and smooth. Serve at room temperature.