tag:blogger.com,1999:blog-86479284366875546052024-02-20T01:15:02.823-08:00GREELEY RAWLUCKedu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-8647928436687554605.post-14942515578566157962012-03-26T13:20:00.004-07:002012-03-26T13:22:53.119-07:00edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-4987397719591932142012-03-26T13:20:00.003-07:002012-03-26T13:21:48.166-07:00Trish's Sour Cream Cheese1 cup cashews<br />1/2 cup water<br />1 1/2 teaspoon lemon juice<br />2 inch of leeks<br />1 teaspoon dill <br />whiz in food processoredu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-69101136833534755022012-03-26T13:19:00.002-07:002012-03-26T13:20:34.624-07:00James live juice 2/ 234 pounds carrots<br />1 whole stalk of celery<br />2 medium beets<br />3 apples with peels<br />3- 4 pears<br />2 lemons without peel<br />run everything though the Champion juiceredu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-28057999726826316872012-03-26T13:16:00.002-07:002012-03-26T13:18:59.912-07:00Ugly Lemon Balls3/4 c raw cashews<br />1 cup dried pineapple<br />1/2 teaspoon lemon extract<br />1 cup of golden raisins, cranberries,or dates<br />1/4 teaspoon salt<br />combine in processor slowly, this will be real think and will work the processoredu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-58885828037501989342012-03-26T13:14:00.002-07:002012-03-26T13:16:45.973-07:002/23 Cold Slaw1/2 a cabbage<br />2 carrots<br />grate into a big bowl<br />then combine dressing<br />2 T lemon juice<br />1/2 T olive oil<br />1/2 T apple cider vinegar<br />salt and pepper to taste<br />1 teaspoon Italian Seasoning<br />mustard<br />and 1 Teaspoon agaveedu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-65153598689098508242012-03-26T13:13:00.001-07:002012-03-26T13:14:43.161-07:00James sweet potato smoothie1 very large peeled sweet potato<br />1/4 of a whole pineapple <br />1 inch ginger<br />run everything through the Champion juiceredu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-4643332940584526412012-03-26T13:12:00.001-07:002012-03-26T13:13:26.760-07:00Bonny Hobbs Avocado Soup4 medium ears of corn<br />1 cup almond milk<br />1 medium avocado<br />3 green onions<br />1/4 cup cilantro cut small<br />whiz -- serve coldedu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-27651283358007221262012-03-26T13:08:00.002-07:002012-03-26T13:11:54.395-07:00Sunny Almond ginger Pate'3 cloves garlic<br />2 inches ginger<br />whiz in the food processor then add;<br />1 cup sunflower seeds<br />1 c almonds soaked<br />1 1/2 lemons juiced<br />1/2 teaspoon Celtic salt<br />1 teaspoon nama shoyu<br />whiz and then add<br />1/2 to 2/3 c water to adjust the texture<br /><br />Serve with a lettuce leaf and slices of cucumberedu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-56207576625646759092011-05-19T20:57:00.000-07:002011-05-19T20:58:36.608-07:00Raw Root Medley w/ cinnamon vinaigretteRaw Root Medley w/ Cinnamon Vinaigrette<br /><br /><br />Ingredients<br />Dressing:<br /><br />1/2 cup olive oil<br />2-3 tbsp balsamic vinegar <br />1 tsp cinnamon<br />2 tbsp Dijon mustard<br />3 tbsp water<br />Sea salt and pepper to taste<br />Maple syrup or Stevia to taste<br /> Salad:<br /><br />1 raw carrot, (2/3 cup), shredded<br />1 raw parsnip (1/2 cup), shredded<br />1/2 cup raw sweet potato, shredded<br />1/2 cup raw Sunchokes, peeled and very thinly sliced<br />1/2 cup of dried cranberries (optional)<br /><br /><br /> <br /><br />Directions<br />Dressing:<br /><br />1. Blend all ingredients in a blender or food processor until rich and emulsified><br /> Or whisk vigorously by hand. (nice workout!)<br />2. Taste and make adjustments.<br />3. Store in a glass jar refrigerated for up to 10 days<br /><br />Salad:<br /><br />1.Shred the root veggies in a food processor or using a grater by hand.<br />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.<br />3. Dress with three tablespoons or a quarter cup of the Cinnamon Vinaigrette adjust to taste and savor!<br /><br />Cinnamon, Baby!<br /> 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. <br /><br />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.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-60945573218103058282011-04-27T09:38:00.000-07:002011-04-27T09:41:44.109-07:00Toosie Raw Rolls1 cup raw cacao powder<br />1/2 cup mesquite powder<br />1/2 cup fresh almond butter<br />3/4 cup raw blue agave <br />2 T. fo-ti<br />2 lg. T. lucuma powder<br />2 T. Vanilla<br />1 pinch sea salt<br /><br />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.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-52316023187727925922011-04-18T17:01:00.002-07:002011-04-18T17:02:06.477-07:00Zucchini flat breadZucchini flat bread (from http://www.goneraw.com/recipe/zucchinni-bread-flattened)<br />brought by Loretta<br /><br />Ingredients:<br />1 large zucchinni, shredded (about 5 C)<br />1 cup pecans, ground into meal<br />10 dates, soaked and pulsed to puree<br />fresh ginger or 5 pieces crystalized ginger, pulsed<br />0.5 teaspoon cinnamon, up to 1 tsp<br />0.5 teaspoon allspice, or more if you like<br />0.25 teaspoon nutmeg, less if you like<br />1 teaspoon vanilla<br />0.25 teaspoon ground cloves, less if you like<br />dash of salt<br />0.25 C flax meal, less or more as needed to bind together<br />Blend zucchini in food processor, set aside. Blend dates and pecans in food processor, add to<br /><br />zucchini mixture. Add flax meal and spices. Press onto teflex and dehydrate for about 10-12<br />hours to desired crispness at 105 degrees. It might also be good with a little orange zest.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-19794612341343444792011-04-18T17:01:00.001-07:002011-04-18T17:01:29.640-07:00KamadanMiddle Eastern Dessert (Kamadan)<br />brought by Sandy<br /><br />0.5 C dried apricots<br />1 C chopped pitted dates<br />walnuts<br />raisins<br />dried apples<br />almond milk<br /><br />Pour the almond milk over the fruit and nuts and allow to sit for several hours until the mixture<br />absorbs the milk and becomes thick. Or just serve the mixed fruits and nuts without the almond<br />milk.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-89734376953809852892011-04-18T17:00:00.003-07:002011-04-18T17:00:59.102-07:00Chocolate Mousse TorteChocolate Mousse Torte<br />brought by Doris<br /><br />Crust:<br />1 C shredded dry coconut<br />1 C macadamia nuts or soaked & dehydrated nuts such as almonds, hazelnuts, etc.<br />1/8 – 1/4 C packed pitted dates<br />0.5 t Himalayan salt<br /><br />dash or cayenne pepper<br />Optional: for extra rich crust, add 1 t cocoa butter or coconut oil<br /><br />Filling:<br />2 large avocados, peeled and chopped<br />1 T vanilla extract<br />0.25 t Himalayan salt crystals<br />0.5 C organic raw cocoa powder or 0.75 C carob powder<br />0.5 C agave nectar<br /><br />Layering:<br />4 bananas, thinly sliced<br /><br />Press crust into pan. Add half the filling, then the bananas, then the rest of the filling. Decorate<br />with flowers made from sliced strawberries.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-46263818012227649692011-04-18T17:00:00.001-07:002011-04-18T17:00:20.280-07:00Cauliflower Miso MashAni’s Cauliflower Miso Mash (from Ani Phyo’s Ani’s Raw Food Kitchen)<br />brought by Gail<br /><br />1 clove garlic<br />1 head cauliflower, chopped<br />2 T white miso or raw tahini<br />0.5 C extra virgin olive oil<br />juice of one lemon<br />1.5 t psyllium powder<br />1 t poultry seasoning<br /><br />Blend everything together until smooth.<br /><br />Serve with miso gravy:<br />0.25 C miso<br />1 T apple cider vinegar<br />1 clove garlic<br />0.5 orange, peeled and seeded<br />1/3 C olive oil<br />2 T pitted dates<br /><br />Blend until smoothedu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-71304519360056964732011-04-18T16:59:00.003-07:002011-04-18T16:59:46.489-07:00Collar RollsCollardRolls with Almond Ginger Filling<br />brought by Kim<br /><br />collard leaves<br />soaked almonds<br />almond flour<br />cucumber<br />ginger<br />garlic<br />celtic salt<br /><br />Grind up the almonds and mix with the spices. roll up with cucumber sticks in the collard leaves.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-56645907778746904052011-04-18T16:59:00.001-07:002011-04-18T16:59:21.631-07:00Cheesey WrapsCheesy wraps (modification of Russell James’ samosa wraps)<br />brought by Bob and Loretta<br /><br />5c peeled zucchini<br />3T olive oil<br />1 T Lemon juice<br />Red bell pepper<br />Cashews or tahini (optional)<br />1t salt<br />1/4c flax meal<br /><br />• Blend all ingredients in a high-speed blender until smooth.<br />• Add flax meal and blend again until smooth.<br />• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square.<br />• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.<br />• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides<br />are dry to the touch but still pliable.<br /><br />Cut the wraps in two. Spread some onion dip on one side, then add sliced avocado, carrot, celery,edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-44660878001590288082011-04-18T16:58:00.003-07:002011-04-18T16:58:51.915-07:00Nacho Kale ChipsNacho kale chips (from my niece Jessica)<br />brought by Loretta<br /><br />bunch of kale<br />2 fresh tomatoes,<br />1/2 cup sundried tomatoes soaked, save the soak water,<br />2 Tablespoons tahini,<br />1 Tbs tamari/nama shoyu,<br />1 Tbs lemon juice,<br />1 Tbs honey or agave<br />1/3 red bell pepper,<br />1 Tbs dry basil,<br />1 Tbs dry oregano,<br />1/4 teasp cayenne pepper,<br />1/2 teasp sea salt,<br />1 small clove garlic,<br />some pepper.<br /><br />Add enough water to make a thick sauce in the blender (maybe1/2 or 1 cup, use the soak water<br />and the smallest amount you can and still get the ingredients to turn). Dehydrate until crisp.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-3574845182801651152011-04-18T16:58:00.001-07:002011-04-18T16:58:15.644-07:00Onion dipOnion Dip (from Rawdawg Rory)<br />brought by Loretta<br /><br />1 C sunflower seeds, soaked for 2 hours<br />2 T onion powder<br />0.5 t garlic powder<br />0.5-1 t sea salt<br />Pinch black pepper<br />0.5 C ice-cold wateredu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-16535856370524900412011-04-18T16:57:00.001-07:002011-04-18T16:57:30.469-07:00Hearty Tomato SoupHearty Tomato Soup<br />brought by Eric<br /><br />1 pint cherry tomatoes<br />0.5 C soaked sundried tomatoes<br />1 T agave nectar<br />1 C water<br />2 T olive oil<br />1-2 cloves garlic<br />0.5 tsp each of dried basil, oregano, and thyme<br />2 T lemon juice<br />sea salt to taste<br />dash of nutmeg<br /><br />Blend everything in a high speed blender until thick and smooth. Serve at room temperature.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-56068646313101021652010-12-23T08:29:00.000-08:002010-12-23T09:20:15.510-08:00Cranberry Dip2 packages raw cranberries<br />1 c cilantro raw<br />1 c parsley raw<br />1 bunch green onions<br />1 t raw ginger grated<br />1/4 c OJ<br />2 jalapeno peppers<br />1/2 agave<br />whiz briefly <br />serve with celery and carrot slicesedu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-55759227737485785522010-12-17T10:15:00.000-08:002010-12-17T10:16:14.160-08:00Raw Organic Blueberry PieCrust:<br />1 cup almonds<br />1 cup pecans<br />1 cup dates<br />1/4 vanilla bean or 1 tsp vanilla extract<br />1/2 tsp unrefined sea salt<br />1. In a food processor using the “s” blade, process<br />all ingredients except dates until nuts are pea<br />sized.<br />2. Add the dates and continue to process until well<br />combined.<br />3. Place into a 9” pie dish, and press evenly onto the<br />bottom and sides to form the crust.<br />Blueberry filling:<br />5 cups blueberries<br />2 bananas<br />1/4 cup coconut butter<br />1/4 cup raw unfiltered honey<br />1. In a food processor using the “s” blade, process 4<br />cups of blueberries, bananas, coconut butter and<br />honey until creamy and smooth.<br />2. Fold in the remaining blueberries and pour into<br />the pie shell.<br />3. Refrigerate for at least three hours to set.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-36654378196031290332010-12-17T09:16:00.000-08:002010-12-17T09:17:06.733-08:00Raw Holiday Fruit cakeBy Jackie Graff of Sprout Raw Food<br />(Yields 2 - 2lb Cakes)<br />2 cups pecans, 2 cups walnuts and 2 cups almonds<br />All nuts soaked, drained, and dehydrated for 12 hours<br />1 tsp salt<br />1/2 pound medjool dates, with seeds removed,<br />soaked for 1/2 hour and drained.<br />1 tsp vanilla powder (see recipe below)<br />1/4 cup raw honey<br />1/4 cup flax or chia seeds, finely ground<br />1 cup dried mango, cut into small pieces<br />1 cup dried papaya, cut into small pieces<br />1 cup dried pineapple, cut into small pieces<br />1 cup dried apricots, cut into small pieces<br />1 cup raisins<br />2 Tbsp orange zest<br />2 cups freshly grated coconut<br />Place half of the almonds into a food processor and<br />process until finely ground. Place one half of the pecans<br />and walnuts, with dates, vanilla, salt, and orange zest in a<br />food processor and process until finely ground. Add in<br />the flax seed, process well. Add honey and process until<br />the mixture is well blended and place in a bowl.<br />Chop the other half of the pecans, walnuts, and almonds<br />coarsely add to the bowl. Add the chopped dried fruit<br />and grated coconut to the bowl, mixing well using your<br />hands and form into 2 one-inch-thick cakes (using the<br />container as a form).<br />Decorate the top with pecan halves, wrap in plastic<br />wrap. Place in a decorative tin and refrigerate. This can<br />be formed into cookies also.<br />Vanilla Powder: Grind 5 vanilla beans and 1/2 cup buckwheat<br />groats in a blender or seed grinder. Will keep 1-2<br />months (or more) if refrigerated.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-37374179599358244312010-12-08T15:36:00.001-08:002010-12-08T15:36:21.806-08:00Pomegranate Dressing1 Pomegranate, remove the seeds and put them in the blender<br />1 grapefruit, juiced. Add juice to the blender<br />1 tsp. Bragg's Raw Apple Cider Vinegar<br />1 tsp. YL Blue Agave or other agave<br />1 tsp. Celtic salt<br />1-2 drops YL pepper essential oil<br /><br />Liquify well in the blender.<br /><br />YL refers to a Young Living product.<br />The YL Blue Agave is less sweet and has a lower glycemic rating.<br />I have also read that it is raw.<br /><br />Recipe from Gail Kuetteledu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-64393792701834732412010-12-08T15:35:00.001-08:002010-12-08T15:35:47.465-08:00Spinach Pomegranate Salad1 bag organic baby spinach, rinsed and drained<br />3/4 cup red onion, diced<br />1/2 cup walnuts, chopped<br />1 kiwi fruit, peeled, sliced<br />1 ripe mango or persimmon, peeled, chopped<br />the juicy seeds of 1/2 pomegranate<br /><br />Line a serving plate with the baby spinach leaves.<br />Gently mix the other ingredients and put them on the spinach,<br />or toss with the spinach<br />Drizzle the Pomegranate Dressing over the salad.edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0tag:blogger.com,1999:blog-8647928436687554605.post-59997912221305388892010-12-08T15:34:00.000-08:002010-12-08T15:35:01.830-08:00Tumeric Almond Dressing1 cup almonds, soaked & peeled<br />3/4 cup water<br />2 dates, chopped, soaked in the water for 20 minutes<br />1 lemon, juice of<br />1 tsp. Bragg's raw apple cider vinegar<br />1 Tbl. onion powder<br />1 tsp. Celtic salt<br />1/2 tsp. pwd. cumin<br />1/2 tsp. pwd. turmeric<br />1/8 tsp. or a pinch of cayenne pepper<br />1 Tbl. Barley Miso<br />1 tsp. Nama Shoyu<br />1/2 cup extra virgin olive oil, drizzled into the mixture<br />while the blender is running.<br />Puree well in a blender until the dressing is thick and creamy.<br />Taste, and see if it needs a little more oil or any other adjustment.<br />This will keep, as you use it, in a tightly covered jar in the refrigerator<br />for up to two weeks.<br /> made by Gail Kuettel July 2010edu-catererhttp://www.blogger.com/profile/03478528584368380053noreply@blogger.com0