Here is a few recipies I collected of different sights

[Guest guest]

More raw Foodan alfredo sauce:

 

 

 

2 cups cashews

 

1 TBSN nutritional yeast

 

1 TBSN light miso

 

dash nutmeg

 

1/4 tsp white pepper

 

2 TBSNS fresh dill weed---dry works also

 

1 tsp onion powder

 

1/2 tsp garlic powder

 

 

 

 

 

 

 

Raw Pasta Sauce. Blend 1 cup sun-dried tomatoes that have been soaked in water

for 2 hours. (If using tomatoes packed in oil, don't soak and eliminate olive

oil from recipe.) 1 cup fresh chopped tomatoes, 1/2 cup fresh basil leaves, 2

tsp Nama Shoyu, 3 cloves garlic, 1/4 cup pine nuts (optional), 1/4 cup olive

oil, 1/4 cup water (if using tomatoes soaked in water, use the soak water) added

a little at a time. Serve over raw pasta made from raw zucchini made into pasta

with a spiral slicer (which you can get at

http://www.discountjuicers.com/spiralslicer.html). This recipe comes from Raw

Kids by Cheryl Stoycoff. Juliano also has a pasta sauce recipe but I like this

one better.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mock Apple Pie

Ingredients:

3 Apples

½ Cup raisins

¼ Cup coconut milk

¼ Heaping teaspoon cinnamon

1 Cup coconut pieces

¼ Heaping teaspoon nutmeg

 

Directions:

Mix and chop together in food processor using the " S " Blade. Press into

9 " or 10 " pie plate.

 

Pie Crust

2 cups almonds

2 cups dates

 

In a food processor or Vita-Mix, combine all ingredients and mix until smooth &

pour into pie shell.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Jicamashed Potatoes

Ingredients:

4 cups jicama, chopped

1 avocado, chopped

2 cloves garlic, chopped

1 teaspoon Celtic salt

Directions:

Blend in food processor and top with Mushroom Gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Holy Frijoles

(Refried Beans)

2 cups sprouted rye from

Rujuvelac pulp

1 apple

1 Red chili

2 teaspoons Mexican seasoning

1 teaspoon garlic powder

1 teaspoon cumin powder

1 teaspoon Celtic salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Mustard Dressing

Ingredients:

1 1/4 cups virgin olive oil

3/4 cup lemon juice

1 tablespoon dry mustard

1 tablespoon Nama Shoyu

1 tablespoon honey

5 dates

1 cup water

 

Blend in Vita-Mix or blender until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Summer Garden Salad

Ingredients:

6 cups of wild or other greens, including dandelion

2 apples, chopped

1 cabbage, green

1 yam

4 tablespoons hemp seed

 

Directions:

 

1. Chop by hand into bite size pieces

 

2. Spiral slice yam with Saladacco

 

Mix ingredients and serve

 

Serves 4-8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jicamashed Potatoes

Ingredients:

4 cups jicama, chopped

1 avocado, chopped

2 cloves garlic, chopped

1 teaspoon Celtic salt

Directions:

Blend in food processor and top with Mushroom Gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Holy Frijoles

(Refried Beans)

2 cups sprouted rye from

Rujuvelac pulp

1 apple

1 Red chili

2 teaspoons Mexican seasoning

1 teaspoon garlic powder

1 teaspoon cumin powder

1 teaspoon Celtic salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Mustard Dressing

Ingredients:

1 1/4 cups virgin olive oil

3/4 cup lemon juice

1 tablespoon dry mustard

1 tablespoon Nama Shoyu

1 tablespoon honey

5 dates

1 cup water

 

Blend in Vita-Mix or blender until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Summer Garden Salad

Ingredients:

6 cups of wild or other greens, including dandelion

2 apples, chopped

1 cabbage, green

1 yam

4 tablespoons hemp seed

 

Directions:

 

1. Chop by hand into bite size pieces

 

2. Spiral slice yam with Saladacco

 

Mix ingredients and serve

 

Serves 4-8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Anyone have a recipe for nut or seed bars?

 

Author: Anabear

02-24-04 14:48

 

Hi!

If you have a dehydrator, these are great granola bars!

2 cups sprouted buckwheat groats

1 cup soaked sunflower seeds

1 cup soaked pecans

1 cup soaked raisins

1 tbs cinammon powder

1 tbs mesquite or carob

2 apples, shredded (or 1 apple+1 peach, pear, or 1/2 cup berries)

1/4 cup finely ground flax meal

2 tbs raw honey (optional, but it helps stick it all together)

1/2 tsp celtic salt

 

Puree 1/2 cup soaked raisins and pour over the buckwheat, nuts, shredded fruit,

raisins, spices and salt. Then pour in your flax and honey. Spread 4 large

portions onto a dehydrator try and spread out so it is about 1/4 an inch thick.

Then press it down and mash it all together so it's one big solid square. Score

into granola bar shapes. Stick in the dehydrator at 145 for 1 hour, then 115 for

the remainder of time, or just 115 if you're scared about using 145. Whatever

temp you use, just make sure they're completely dry and crunchy!

 

 

 

 

 

 

 

BASIC PIE CRUST

 

1 cup raw almonds

 

½ cup mixture of dates, figs, and raisins

 

1 teaspoon cinnamon

 

1 tablespoon pure water

 

Chop the almonds in a blender until course. Add the remaining

 

ingredients and blend again. Press into a 10-inch pie pan.

 

 

 

YAM PIE

 

1 cup pitted dates

 

2 cups walnuts

 

1 basic pie crust

 

6 medium yams or sweet potatoes

 

½ cup sunflower seeds

 

2 tablespoons pure water

 

½ teaspoon five-spice powder

 

2 tablespoons psyllium powder

 

1 teaspoon coriander leaf

 

Pine nuts to garish

 

Blend ½ cup of the dates with the walnuts and a couple teaspoons of

 

water in a blender. Press date mixture into the pie crust and set aside.

 

Peel and slice the yams; puree them in a juicer alternating with the

 

nuts and dates. Add remaining ingredients and mix well. Press into pie

 

crust. Garish with pine nuts and chill.

 

Makes 1 pie

 

FLATTIES

 

 

 

These are thin and crust like in texture. They are MAH-velous as a raw

 

(low heat dehydrated) pizza crust. You can dry them big in large rounds

 

or break them up and use them as crackers or sandwich pieces.

 

Experiment with this basic recipe and come up with versions of your own! You

 

will need a good dehydrator and a food processor and also sprouting

 

equipment. The preparation for these flatties may seem like a lot of time and

 

work, but once you get the hang of it, it will surely be worth it! I

 

triple and quadruple this recipe to fill my entire Excalibur (nine trays)

 

with flatties.

 

 

 

3 cups Sprouted Buckwheat (I use a two day sprout: soak raw buckwheat

 

for 6-8 hours and rinse for two days)

 

1/3 cup Essential Balance Oil (Omega Nutrition or Arrowhead Mills)

 

2 tsps. Garlic Herb Bread Seasonings (Spice Hunter)

 

1-2 tsp. of Real Salt.. (I use two)

 

1 tsp. All Purpose Chef's Shake (Spice Hunter) [other suggestions: 1

 

tsp. Italian Pizza Seasoning, 2 TBS fresh basil, any seasoning of choice

 

would work]

 

1 and 1/3 cup carrot (or raw yam or raw squash or raw zucchini pulp) or

 

you could mix those!

 

2-3 sun dried tomatoes (optional)

 

1/3 to 2/3 cup flax seeds (you don't have to soak)

 

¼ to 1/3 cup water if needed to thin (optional)

 

 

 

Directions:

 

 

 

In a food processor, place carrot/yam pulp, oil, salt, and seasonings.

 

Pulse chops to mix well. Then add remaining ingredients and continue to

 

mix well until a thick batter is achieved. (note: if you want a coarse

 

batter, with more whole buckwheat sprouts, you can stop mixing at

 

anytime) I do mine quite smooth.

 

While the food processor is running, you can add the water if you feel

 

the batter needs to be thinned some so it can spread easier.

 

Pour or scoop mixture out onto plastic lined trays for dehydration. Use

 

a spatula to help spread out the batter so your flattie is ¼ to ½ inch

 

thick. Then dehydrate at 90-100 degrees overnight or 7-8 hours.

 

Once this is done carefully lift the flatties and transfer them to a

 

mesh lined tray and continue dehydrating until flatties are totally crisp

 

and dry.

 

These flatties will store in a zip lock or Tupperware for as long as a

 

month and still be fresh! Great for hiking, camping, biking or any type

 

of travel and trip. What a great thing to take on long flights.

 

 

 

 

 

 

 

Topic: Yummy Hummus dip

 

 

 

posted February 19, 2004 03:28 PM

 

 

 

 

1 cup, soaked almonds

1 cup soaked cashews

1 tablespoon minced garlic

2 teaspoons onion (minced)

1/2 cup lemon juice

1/4 cup water

1/2 cup olive oil

5 teaspoons Celtic sea salt or to taste

2 tablespoons tahini

 

Blend everything till smooth and serve with crisp flax crackers or dip celery

sticks into it. Great for potlucks!

 

 

 

Recipe: Quiche Filling

 

Recipe by Chef Birgitte Antonsen. She is available as a personal chef, for

hands-on cooking parties, home parties and as a culinary consultant. See more at

her Web site, Nature's Way Food, or call (425) 640-2952.

 

This filling can be used in a quiche, rolled in phyllo dough, used for stuffing

in tomatoes, bell peppers etc. At a recent Vegetarians of Washington buffet

dinner, I served it in a baking dish without any crust.

 

You can choose your own combination of vegetables and or fresh herbs, depending

on taste and the season.

 

Serves 4 people

Preheat oven to 350 F. Baking time about 20 min.

 

Quiche filling:

 

1lb firm tofu, drained and chopped into chunks

½ C water

3 T Extra virgin Olive oil

2 tsp barley miso

2 tsp balsamic vinegar

1 ½ tsp salt

 

Blend all ingredients together in a food processor until a creamy consistency.

Transfer to a mixing bowl.

 

Vegetables:

 

½ lb spinach

½ lb crimini mushrooms or other preferred mushroom

½ lb leek

1 red bell pepper

½ jalapeño, minced

3 clove garlic, minced

1 tsp dried basil

1 tsp nutmeg

2 tsp vegetable bouillon powder

pinch of grounded red pepper flakes

pinch of black pepper

 

Wilt the spinach by steaming in a spoonful of water and let it cool. Strain out

the juice and fine chop the spinach and add to the tofu.

 

Slice the mushrooms and sauté them in a little olive oil (2 tsp) until the juice

starts to release. Let the juice evaporate. Add to the tofu.

 

Wash the leek very thoroughly. Cut in half lengthwise, then into fine slices.

Sauté the leeks for about 5 min. together with dried basil, nutmeg and vegetable

bouillon powder. Add to the tofu.

 

Remove the seeds from the red bell pepper, Cut into small cubes. Add to the

tofu.

 

Add jalapeño, garlic, red pepper flakes and pepper to the tofu. Mix all

ingredients together.

 

Brush lightly a baking dish with olive oil. Add the tofu mix and spread it out

evenly.

 

Bake at 350 F for about 20 min.

 

You can make yummy pizza crusts with pulp.

 

1 cup veggie pulp

1 cup sunflower seeds

1/2 cup almonds

3 tbs. ground flaxseeds

1 tsp. olive oil

1 tsp. lemon juice

1-2 pinches celtic sea salt

1-2 tsp. spice of your choice

 

Put everything in a food processor and process till combined. Taste it, see what

it needs more. Spread the mixture on telfex sheets and dehydrate it for 14 hrs.

at 105 degrees. Flip it over and remove it from the teflex sheet, dehydrate it

for 5 more hours or until desired crispness. You can eat these as is or top them

with salads, nut butters, salsas, etc...

 

 

 

 

GARLIC SESAME BUTTER

 

1/4 c sprouted/dehydrated sesame seeds ground into powder in coffee bean grinder

used only for this type of thing (nuts, herbs, spices)

1 tsp garlic powder

2 tbsp organic oil

 

Mix the sesame seed powder and the garlic powder together. Once well mixed, add

the oil and mix well. Use on top of whatever you like.

 

It may be that a little more than 1 tsp garlic powder can be used.

 

 

 

 

Hearty Chili

Makes 6 cups

 

Marinated vegetables:

1 medium zucchini, chopped into ½ " cubes

1 medium carrot, chopped into ¼ " cubes

½ medium or 1 small eggplant, peeled and chopped into ½ " cubes

1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes

3 cloves crushed garlic

1 medium roma tomato, chopped into ½ " chunks

¼ medium red onion, chopped

3 ½ tsp. Celtic Sea Salt

1 Tbs. lemon juice

2 Tbs. olive oil

 

Mix above ingredients and place in a quart-sized jar. Press down hard to cover

the vegetables completely with the salt, lemon, and oil. If necessary, put a

small glass or jar inside to weight the vegetables down. Cover and let marinade

preferably overnight, or at least 4-6 hours.

 

Hearty Chili sauce:

1 large tomato

1 cup sun-dried tomatoes, soaked with enough water to cover

¼ cup olive oil

1 ½ cups purified water

1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper

½ tsp. celery seed

½ tsp. oregano

½ tsp. cumin

1 ½ tsp. chili powder

6 pieces of cornbread, chopped into 1 " pieces (do not blend)

 

Blend above ingredients except cornbread on high until smooth.

Pour blender mixture over marinated vegetables (make sure they have marinated

long enough to be soft before doing this step)

Add cornbread and mix everything together. Serve warmed to 115 degrees. Top with

cashew sour cream.

 

Pine Nut or Cashew " Sour Creme " --elaine love

Serves 8

 

1 ¼ cups pine nuts or cashews, soaked 1 hour or more

½ cup young coconut meat or ½ additional cup of nuts

1 tsp. raw apple cider vinegar

½ tsp. unpasteurized light miso paste

¼ tsp. Celtic Sea Salt

1 ½ Tbs. lemon juice (about ½ lemon)

 

Blend all ingredients in a blender until smooth and creamy.

Will keep for up to 2 week in the refrigerator.

 

Spinach Dip:

 

 

 

Mix in food processor with S blade:

 

1 avocado

 

" lots of spinach "

 

2 cloves garlic

 

lemon juice (helps w/ digestion of greens)

 

Nama Shoyu

 

Celtic Sea Salt

 

handful of pinenuts

 

 

 

Also may add cayenne, chilipepper, cumin, tarragon, curry, or ginger.

 

 

BROWNIES!!

I made Elaina Love's killer Black forest Cherry brownies the other day. See

SHORT recipe. Only 4 ingredients total IN MY VERSION!

 

Modify the recipe as follows...no soaking any nuts (quicker), use only 2 1/2

cups walnuts at the start, no cherry extract, use only 1/2 cup not 3/4 cup raw

carob powder, use 2x (=1 cup) the amount of dried cherries (from Mother's-

Costa Mesa), use 1/2 the cherries (1/2 cup) in the food processor for flavor

and spoon in the rest (1/2 cup cherries) with the 1/2 cup 'halves/pieces'

walnuts at the end.

 

 

 

They are to die for / 'delicious' even to the non-raw fooders out there AND are

VERY quick to make.

Spinach And Potato Latkes

 

 

 

Spinach and Potato Latkes

Serves 8

 

1 cup macadamia nuts, soaked 8 hours and drained

2 cloves garlic, minced

2 teaspoons Celtic sea salt

½ cup lemon juice, freshly squeezed

1 cup Rejuvalac or filtered water

1 cup pine nuts, soaked 2 hours and drained

6 cups spinach, chopped fine

1 onion, chopped fine

6 small red potatoes, grated

1 teaspoon paprika

 

Place macadamia nuts, garlic, salt, lemon juice and Rejuvelac or water into

blender and blend well until mixture is smooth.

Add pine nuts to mixture and blend well.

Fold the nut mixture into spinach. Add onions and potatoes, stirring well.

Drop by spoonfuls on a teflex sheet.

Sprinkle paprika on latkes.

Dehydrate for 4 hours.

 

I found this recipe here:

http://groups.google.com/groups?q=latke+raw+dehydrate & hl=en & lr= & ie=UTF-8 & safe=of\

f & edition=us & selm=20010826112516.26352.00002959%40mb-fy.aol.com & rnum=1

Jicama Ceviche

 

 

 

 

 

 

Description: A healthy, fresh Mexican dish, easy to prepare.

 

Recipe by: Gabriela Lubezky, Puebla, Mexico

 

Servings: 8 people

 

 

 

Amount/Measure/Ingredient

 

2 large jicamas

 

2 Tsp. of salt

 

2 Tsp. of pepper

 

2 Cups of chopped tomatoes

 

2 Cups of chopped onions

 

2 Cups of chopped parsley

 

1/2 Cup of chopped Serrano chilies

 

5 Tbsp. of ketchup

 

3 Cups of lemon juice

 

1 ripe avocado

 

Preparation:

 

Chop the jicama ( peeled ) and place in a container. Squeeze the lemon juice and

mix into the jicama. Let rest for 2 hours until the jicama absorbs part of the

lemon juice. Chop the tomatoes and add. Chop the parsley and onion and add. Chop

the Serrano chilies and add. Add the salt and pepper. Add the ketchup. Mix well.

Before serving, add the avocado.

 

*Note: About 12 medium size lemons will yield 3 cups of lemon juice when

squeezed.

 

 

Broccoli-Pineapple Salad

 

 

 

Broccoli florets and chopped stems

chopped Pineapple (I use this corer/slicer. It works great.)

1 ripe avocado

Optional: raw sunflower seeds

Optional: raisins

 

Mix. Yum!

Raw Corn Chowder

last updated on 8/31/2000

 

Newsletter Issue: September, October 2000

 

 

 

Serves 2 - 4

 

INGREDIENTS

 

4 cups fresh corn kernels

2 cups almond milk (or substitute soy or rice milk)

1 avocado

1 teaspoon ground cumin

2 teaspoons finely minced onion

1/2 teaspoon sea salt

Extra corn kernels for garnishing

Sunflower sprouts (optional) for garnishing

 

INSTRUCTIONS

 

In blender, combine the corn, almond milk, avocado, cumin, minced onion, and

salt. Blend well. Pour the soup into serving bowls and garnish with a handful of

corn kernels and some sunflower sprouts.

If you're not accustomed to eating raw food, or if you have a delicate digestive

system, take just a small serving -- the soup contains a great deal of roughage.

Apple Pie

 

 

 

Crust

3 cups almonds

3/4 cup honey or medjool dates

1 tsp. vanilla

1 tbsp. psyllium powder

2 tbsp. water

 

Filling

Process:

5 apples (peeled and cored)

1 cup of raisins

6 dates

1/2 - 2 tsp. cinnamon

1 tsp. vanilla

Optional: pluots, plums and/or peaches

 

Toppings

sliced kiwi

sliced bananas

rasberries

raisins

pomagranate seeds

 

Mix crust ingredients in food processor. Press into circular pie pan to form

crust.

 

Mix together filling, and place into crust. Add whichever toppings you can find.

 

Sweet Potato “Oh My”

(Title inspired by Stev, who couldn’t believe he was eating sweet

potatoes!)

 

Grate:

 

2-3 yams or sweet potatoes

1 cup coconut

2 apples

¼ cup ginger root

 

Juice:

 

· Approximately 4 lemons and 2 oranges (you may also wish to add raw

honey, to taste, to the juice mix)

 

Add:

 

· 1 cup of chopped walnuts

 

Other optional ingredients:

 

Pineapple

Raisins

Cinnamon

 

Toss all ingredients together.

 

Serves 8 to 10.

 

Pumpkin Pie

 

Almond Pie Crust (see above)

2 cups shredded pumpkin or butternut squash (no need to peel, most food

processors have shredder attachments)

1 cup dates

½ cup almonds (soaked at least 8 hours, then peeled), or sunflower seeds

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon ground cloves

½ teaspoon nutmeg

¼ cup water

 

Mix shredded pumpkin and water in food processor for several minutes. Add other

ingredients, and mix for several more minutes or until well mixed. Dump into pie

crust. Chill for several hours before serving.

 

Candied Yams

 

Yams (soaked - cut yams into juicer size pieces and soak over night - this

gets rid of the starch flavor)

Raw Honey (to taste)

Ground Nutmeg (to taste)

Ground Cloves (to taste)

Sea Salt (to taste)

 

Run yams through Champion Juicer using blank plate. Add honey and spices.

 

Cranberry Sauce

 

2 cups raw cranberries

½ cup ground flax seed

Raw honey (to taste)

½ cup raisins

1 cup water

 

Blend cranberries, flax, honey, and water in blender until smooth. Mix raisins

in by hand. Chill in refrigerator until thick.

 

" Char-Broiled " Garden Burger Mix

 

almonds

carrots

sesame seeds

flax seeds

assorted herbs (to taste)

pickles

olives

 

Holiday Pie Crust

 

1 part chopped almonds

1 part nut butter of choice (to make nut butter, freeze nuts to prevent

overheating and run through Champion Juicer using the blank plate. If juicer

strains use oil to help it through. If desired add salt and/or honey)

 

Mix in a bowl and spread.

 

Holiday Pie Filling

 

Pumpkin Pulp

Raw honey (optional)

1 ripe banana

1 cup pitted dates

Pumpkin pie spice (to taste)

 

Grind dates in Champion Juicer or hand crank meat grinder. Mix dates, pulp,

honey, and spices in a large bowl. Slice banana in ¼ inch slices (to dress the

pie).

 

Pumpkin Nog

 

2 parts water

1 part pumpkin juice

Raw honey (to taste)

Ground cinnamon (to taste)

Ground nutmeg (to taste)

 

Juice pealed pumpkin in juicer (save pulp for pie, crackers etc.). Add honey and

spices. Chill or serve immediately.

 

 

 

Here's a recipe I got from a friend and modified somewhat. It's so delicious and

filling that others will want to have it. It's a great dessert but is also a

fabulous breakfast (along with a glass of coconut milk), that keeps me going

until lunch.

 

Brazil/Papaya Torte

 

Ingredients--torte:

 

3 cups Brazil Nuts (soaked in water overnight)

3 cups Dates (soaked in water overnight

2 cups freshly grated Coconut meat

1 cup of Carob powder.

Fresh fruit--I used Papaya and Strawberries.

 

Ingredients--Icing:

 

1 cup Cashews or Pecans (soaked in water overnight)

1 cup Dates (soaked in water overnight)

5 heaping tablespoons Carob powder

 

Process the Brazil Nuts and Dates through Champion juicer (with blank

 

 

installed), mix together adding the carob powder as you go. Take half of the mix

and add the shredded coconut. This becomes the torte's " crust " which is spread

inside a " Springform " cake pan (cover the bottom and sides with about a 3/8 "

layer). Cover the bottom with a layer of sliced Papaya Take the remaining half

of the brazil nut/date/carob mix and layer it over the Papaya. Layer

Strawberries on top of this. Process the Cashews or Pecans and dates through the

Champion, mix together with the Carob powder to make the icing. Layer the icing

on top of the strawberries. Refrigerate or enjoy immediately!!

 

Ross Morben

 

 

 

 

Stuffed Peppers

 

by Jillian Love

 

In your food processor, chop up:

About 1/2 cup of brazil nuts

About 1/2 cup of pine nuts

The juice of half a lemon

1 clove of garlic

About 1 tablespoon of red or white onion

A few stalks of celery (apporoximately 3 or 4)

About 1 cup of carrots

About 1/4 cup of sundried tomatoes

Sea salt and fresh ground pepper to taste

out 1 tablespoon of your herb of choice, such as rosemary

Cumin to taste

Optional: 1 small fresh tomato

 

After processing, stuff mixture into red and yellow peppers that have been cut

in half lengthwise and de-seeded, and dehydrate for about 8 or 10 hours. Sooo

Good.

 

 

 

 

Energizer

 

by John Smith

 

2 cups fresh apple juice

1 banana

handful of blueberries, and/or strawberries, raspberries, blackberries, etc.

 

Juice the apples, then blend everything together with the juice until smooth and

dark purple.

 

Breakfast Blend

 

Substitute apple juice for orange juice in the above recipe.

 

Rice Pudding

 

By Diana Durbin

 

2 cups wild rice

2 1/2 cups cashews or macadamia nuts

1 1/2 cups water

 

 

 

2 1/2 Tablespoon maple syrup or several soaked dates with the pits removed

1 1/2 teaspoon vanilla

Mace or nutmeg and cinnamon to taste

 

Soak and sprout the wild rice (this will take several days). Soak 1 cup of

golden raisins overnight.

 

Diana writes:

 

Everyone who tried this, really liked it. Enjoy!

 

 

 

 

Strawberry Truffle Dressing

 

by Michael Cokkinos

 

4 organic strawberries

1/2 small shallot

3 Tablespoons truffle olive oil

1 Tablespoon organic maple (or substitute)

1 Tablespoon cider vinegar

1 teaspoon freshly squeezed lemon juice

a pinch of celtic salt

a dash of fresh black pepper

 

Spinach Smoothie

 

By Scott Stollwerk

 

On Manhattan's Upper East Side [Editor's Note: Scott wrote that the address was

62nd Street between 1st and York, but one of our readers wrote us saying it's

not there anymore] there is an organic market run by a former cook of His

Holiness, The Dalai Llama. He is about 60 years old, but doesn't look a day over

40 (no doubt, due in part to about a gallon of wheatgrass juice a day). His name

is Tenzin, and about three years ago I tried one of his delicious creations that

he calls a breakfast shake. Instantly, I was hooked. And now my wife and I have

adopted it as a staple in our diets, though with all respect due to Tenzin, we

call it our Spinach Smoothie.

 

Fresh spinach

1/2 a large papaya

1 handful of parsley

1 handful of dandelion root

1 or 1 1/2 bananas

The freshly squeezed juice of 4 oranges

 

To make it, fill your blender about halfway with fresh spinach. Add one half of

a large papaya, and a handful each of parsley and dandelion root. Add at least

one banana (we prefer one and a half). Pour in fresh-squeezed orange juice about

three-fingers-high on the blender. This is about the juice of four oranges,

although we sometimes cheat and use the " fresh frozen " type. Then blend until

smooth.

 

If you love it, as I am sure you will, stop in and thank Tenzin Llama, the next

time you find yourself raw in the Big Apple.

 

Raw Pistachio Dressing

 

by Michael Cokkinos

 

This goes well with greens.

 

2 Tablespoons raw shelled pistachio nuts

1 Tablespoon Cider vinegar

1 Tablespoon Honey [or pitted soft dates or stevia]

1 Tablespoon Nama Shoyu (unpasteurized soy sauce)

2 Tablespoons extra virgin first cold-pressed olive oil

1 Clove garlic

1 Small shallot

2 Tablespoons of a chopped fresh herb (parsley, cilantro, basil, or your choice)

Optional: A bit of pure water to thin the consistency

 

Blend and enjoy!

 

Durian Popsicle

 

Hi,

 

I made popsicles out of durian.*

 

I extracted the fruit, removed the seeds, then with my hand blender broke up all

the fibers. Added some raw honey and a little salt. Then I formed it into bars

on saran wrap and put them in the freezer. DELICIOUS!

 

Kathryn Gold

Burbank, CA

 

*Editor's Note: Durian is a large tropical fruit that is spiky on the outside

and that contains pods of creamy white custardy interior and several very large

seeds. It is sold in Chinatown in NYC, among other places. It has a peculiar

aroma that can be something like gasoline, so some people don't like it. But the

flavor is very good. Depending on the particular durian you wind up with, much

of it can have a rubbery, fibrous texture. But some durians are quite creamy.

 

 

 

 

Cranberry Sauce

 

by Sue Thomas

 

2 cups fresh cranberries

1 orange

1 apple

1 cup dates, soaked 2 hours with enough water to cover

water for consistency

** secret ingredient: 2 to 3 teaspoons lime juice**

 

Process cranberries, orange, apple and dates in a blender. Add lime juice and

blend. Probably better stored overnight before serving.

 

 

 

 

 

 

Lectrix 0401 SaladXpress Electric Salad.

 

 

 

 

Marinated Greens

 

By Julie Wandling

 

1 lb Greens: spinach, bok choy, chard, turnip, dandelion, collard, kale, any of

them or a combo, sliced in 1 " pieces

1 leaf wakame, sliced (optional)

1 red bell pepper, sliced thin

1 onion, sliced

2 cloves garlic, crushed

1 hunk ginger, grated

1/4 cup olive oil

1/8 cup Nama Shoyu [unpasteurized soy sauce]

1/8 tsp cayenne (or more to taste)

 

Marinate for at least two hours.

 

Great the next day or two also!

 

 

 

 

Nori Rolls

 

The recipe I use over and over and never tire of:

 

I order 100 packages of Maine Coast Sea Vegetable nori at a time. I use bamboo

nori rollers and I carefully wet the nori on both sides and lay it on the

bamboo. Then, I use whatever is in season, veggies, a few greens, a little fresh

garlic, some green onion, a few courser veggies like cauliflower or cabbage, a

small roma tomato or the equivalent, a squeeze of lemon and about an eighth of

an avocado, and I process it a bit in a little food processer. (One container

usually makes about two good size nori rolls.) I wait a little so the nori

softens and isn't so chewy, otherwise the whole thing pulls part when I bite

into it. It isn't easy to wait, but it is worth the effort. The options are

endless: tahini or any ground nut instead of avocado. Almond butter is

wonderful.

 

Mary Louise

 

 

 

 

Veggie Mac Cheese Spread

 

1 batch of macadamia nut cheese (see below for recipe)

2 tablespoons unpasturized miso

1/4 cup finely chopped purple onion

2 to 3 finely chopped green onion

2 tablespoons finely chopped basil

2 tablespoons finely chopped parsley

dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two), or

a pinch of Celtic sea salt

1/2 cup soaked, chopped pine nuts

2 to 3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone

loves it)

 

Mix altogether and refrigerate. It is best made a day ahead of time to let the

flavors blend together. It lasts for a couple of weeks so make a big batch.

 

Macadamia Nut Cheese

 

1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if

you do)

enough water to cover in blender

 

Turn on blender and blend until very smooth and creamy. A VitaMix works wonders

with this, but a regular blender works well. First make sure there is enough

liquid to keep the blades turning in the " cheese " . Don't worry if it looks too

soupy, the next step will take care of most of it. (Be careful not to have a

pourable liquid.)

 

Remove from blender into a fine nylon mesh bag that has been placed in a

colander that has been put on a plate (to catch the whey). When all the cheese

is in, fold the bag over itself and put a plate on top. Place some sort of a

weight on the plate and put everything in a warm spot. In winter I put mine in

front of the gas fireplace or at this time of year I put it in the hot water

tank closet. Somewhere warm and away from drafts.

 

Leave there overnight or throughout one day. At the end of that time, take a

taste. I like mine a little tangy and it will become that way eventually. When

it is to your liking remove to refrigerator for a day, if you like a firmer

cheese. I've actually had batches that are so close to cream cheese people

cannot tell the difference!

 

Enjoy.

 

Shari Viger

 

 

 

 

 

 

 

Ona's Wild Rice Salad

 

By Ellyn N. Gray

 

Use organic ingredients when available

 

 

 

1 cup wild rice

1 Tbs raw almond butter or raw cashew butter

The freshly squeezed juice of 1 lemon

4 tbs tamari/shoyu

2 ears of corn (cut off kernels and scrape out juice)

1/3 bell pepper (any color except green)

1-2 avocados diced

2 green onions chopped

1 cup baby greens 3 tbs soaked sprouted pumpkin seeds (or your favorite

nut/seed)

Optional:

 

1 tbs living foods (powdered organic sprouts and other living foods)

Sanj Peanut Sauce to taste. This is not a raw product!

If you use SanJ you may omit the tamari!

 

Tip:

 

Let meal sit at room temperature for about an hour so the flavor soaks in. Soak

wild rice for 24 hours or over night over the pilot light on the stove. Drain

rice and add almond butter, lemon juice, and tamari. Mix well. Add corn and

other ingredients. Again mix well and enjoy.

 

 

 

 

Better than Candy!

 

by Ellyn N. Grey

 

1 cup of raw almonds

1 cup of raw walnuts

1/2 cup dates chopped

1/2 cup raisins

shredded dried coconut

sesame seeds (white hulled)

 

Soak nuts overnight or at least 10 hours. Drain and rinse and place nuts in food

processor. Process until fine. Then add other ingredients, and process until

mixture is thick and binds together easily. Make balls by rolling about 1

tablespoon of mixture for each one. Then roll the balls in the dried coconut or

sesame seeds. Dehydrate at 105 degrees for four to six hours, and eat them like

they are. (They bind better after dehydrating.)

 

 

 

 

~~~ fucus tropicana ~~~

 

Editor's Note: Fucus (pronounced FEW-Cuss) is a sea vegetable.

 

- soak one 1/4 cup of almonds overnight and drain in the morning.

- dice up some ginger. try a piece about the size of an almond.

- measure out 1/4 cup of fucus.

 

mix all the ingredients together in a small container (the size of an empty

yogurt cup) and let it sit, soaking occasionally, for about 6 hours or more. the

moisture in the almonds will soften the fucus and mellow out the ginger. then

it's time to eat. ahem--don't be concerned about the 'slime'. it's a gel-like

substance, similar to aloe.

 

--Kelpguy, who gathers sea vegetables as a " hobby business " in the San Juan

Islands of Puget Sound in Washington State.]

 

Here's a photo Kelpguy sent us. He's the one on the left:

 

 

 

 

 

 

RAW/LIVING MEXICAN FOOD

 

SANGRIA

 

By Matt Samuelson and Elaine Love

 

Serves 2

 

Freshly squeezed juice of 4 oranges

Fresshly squeezed juice of half a lemon and half a lime

2 cups pure water or coconut water

2 to 3 large pitted dates

1 cup hibiscus flower sun-tea

optional: dash of stevia for sweeter flavor

Garnish: ½ cup thinly sliced strawberries or other fresh seasonal fruit

 

Blend dates thoroughly with 1 cup liquid. Add the remaining mixture to the

blender and blend for 10 seconds.

 

Serve at room temperature.

 

COCONUT FLAN WITH ORANGE GLAZE

 

By Matt Samuelson

 

Serves 2

 

2 cups young coconut meat, packed

¼ cups pitted dates, packed

2 ½ tsp. vanilla

1 Tbsp. psyllium powder (can be made by grinding psyllium husks in a coffee

grinder)

Pinch of celtic sea salt

¼ to1/3 cup coconut water

 

Put all the ingredients in the blender. Start with ¼ cup coconut water, and add

more if needed. The mixture should be a very thick consistency. Pour into a pie

or brownie dish or individual tart molds. Layer the top with the orange glaze.

 

ORANGE GLAZE

 

2 cups orange juice

1 ½ cup pitted dates, Packed

¾ tsp. cinnamon

Pinch of celtic Salt

2 tsp psyllium powder

 

Blend 1 cup of juice with the dates until creamy. Add remaining ingredients and

blend well.

 

HEMP CORN CHIPS

 

By Elaine Love and Matt Samuelson

 

Makes approximately 175 chips

 

6 cups fresh or frozen corn

1 cups hemp seeds

10 cups soaked sunflower seeds (6 cups before soaking)

2 ¾ cups water

1 ½ cups flax seeds ground into a meal

1 ½ Tbsp. celtic sea salt

juice of 1 lime

 

Puree corn in a food processor until creamy. Place in a mixing bowl. Puree

sunflower seeds with water until creamy and add to the mixing bowl. Add

remainder of ingredients and mix well.

 

Spread 2 1/2 cups of the batter on a 16x16 dehydrator tray covered with a teflex

sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for

24-30 hours at 105 degrees until crispy. Remove the teflex sheets after about 10

hours.

 

SALSA FRESCA

 

By Matt Samuelson and Elaine Love

 

Serves 2-4

 

2 large tomatoes, diced

½ medium red onion , finely minced

2 cloves garlic, crushed

½ jalepeno or more to taste, finely minced

juice or 1 lemon or lime

½ cup cilantro leaves, chopped

½ tsp. celtic sea salt, or more to taste

Optional: 1 tsp. apple cider vinegar

Optional: 2 tbsp. sun-dried tomatoes, pureed

 

Mix ingredients together in a bowl. For best flavor, let sit 1 hour or more so

flavors meld.

 

CREAMY CUMIN SALAD DRESSING

 

By Elaine Love

 

Serves 6-8

 

2 cups soaked sunflower seeds, almonds or sesame seeds (1 ¼ cup before soaking)

1 tsp. cumin

2 cloves garlic

1 cup cilantro leaves

1 cup pure water

2 tsp. celtic sea salt

6 Tbsp. lemon juice (about 1 lemon) or 2 tbsp. apple cider vinegar

¼ cup flaxseed-, hempseed- or olive-oil

 

Blend well and serve over a fresh green salad. This dressing may thicken as it

sits in your refrigerator, so you may need to add more water later. Will last up

to 2 weeks.

 

TOSTADAS

 

Use romaine lettuce leaves or cabbage leaves as your tostada shell, and fill

with: Sunflower " Refried " Beans, Better Than Beef, Guacamole, Salsa, and Pine

Nut " Sour Cream. " [see below for these recipes.]

 

SUNFLOWER " REFRIED " BEANS

 

By Matt Samuelson

 

Serves 8-10

 

4 cups soaked sunflower seeds (2 1/2 cups before soaking)

½ cup flaxseed oil, hempseed oil, or extra virgin olive oil

3 ½ tsp. onion powder

2 tsp. chili powder

2 ½ tsp. cumin powder

1 tsp. celtic sea salt

1 Tbsp. unpasteurized Dark miso paste

3 Tbsp. raw tahini

1 Tbsp. apple cider vinegar

¾ cup pure water

 

Put all ingredients in a food processor and puree until creamy. Best served just

after warming in the dehydrator at 105 degrees.

 

BETTER THAN BEEF

 

By Matt Samuelson

 

Serves 8-10

 

4 cups pulp from your juicer of carrot, parsnip and/or celery root

1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender

1/3 cup extra virgin olive oil or flaxseed oil

1/3-1/2 red onion, finely minced

3 tsp. onion powder

2 tsp. garlic powder

3 tsp. chili powder

2 tsp. cumin powder

¼ tsp. cayenne

1 tsp. celtic sea salt

1 Tbsp. unpasteurized dark miso paste

 

Using your hands, mix all ingredients together well in a large bowl. Let sit for

an hour or more for flavors to meld.

 

Best served just after warming in the dehydrator at 105 degrees.

 

PINE NUT " SOUR CREAM "

 

by Elaine Love

 

 

 

Serves 8

 

1 1/4 cups pine nuts, soaked 1 hour or more

1/2 cup young coconut meat or 1/2 additional cup of pine nuts

1 tsp. rw apple cider vinegar

1/2 tsp.unpasteurized light miso paste

1/4 tsp. celtic sea salt

1 1/2 Tbsp. lemon juice (about 1/2 lemon)

 

Blend all ingredients together in a blender until smooth and creamy.

 

Will keep for up to 2 week in the refrigerator.

 

GUACAMOLE

 

By Elaine Love

 

1 large or 2 small ripe avocados

1 tsp onion powder

½ tsp. celtic sea salt

2 tsp. lemon juice

 

Use a fork to mash the avocado and seasonings together.

 

To maintain the green color, leave an avocado pit in the guacamole. Veggie Mac

Cheese Spread

 

By Shari Viger

 

1 batch of macadamia nut cheese (see below for recipe)

2 tablespoons unpasturized miso

1/4 cup finely chopped purple onion

2 - 3 finely chopped green onion

2 tablespoons finely chopped basil

2 tablespoons finely chopped parsley

dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two)

or a pinch of Celtic sea salt

1/2 cup soaked, chopped pine nuts

2 -3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone

loves it)

 

Mix altogether and refrigerate. It is best made a day ahead of time to let the

flavors blend together. It lasts for a couple of weeks so make a big batch.

 

Macadamia Nut Cheese

 

By Shari Viger

 

1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if

you do)

 

enough water to cover in blender

 

Turn on blender and blend until very smooth and creamy. A VitaMix works wonders

with this, but a regular blender works well. Just make sure there is enough

liquid to keep the blades turning in the " cheese. " Don't worry if it looks too

soupy, the next step will take care of most of it. (Be careful not to have a

pourable liquid.)

 

Remove from blender into a fine nylon mesh bag that has been placed in a

colander that has been put on a plate (to catch the whey). When all the cheese

is in, fold the bag over itself and put a plate on top. Place some sort of a

weight on the plate and put everything in a warm spot. In winter I put mine in

front of the gas fireplace or at this time of year I put it in the hot water

tank closet. Somewhere warm and away from drafts.

 

Leave there overnight or throughout one day. At the end of that time, take a

taste. I like mine a little tangy and it will become that way eventually.

 

When it is to your liking remove to refrigerator for a day, if you like a firmer

cheese. I've actually had batches that are so close to cream cheese people

cannot tell the difference!

 

Enjoy.

 

Shinui's Chef Shares Some Recipes

 

Cranberry Squares

 

Created by Jackie Graff

 

Living Foods Feasts from the Shinui Retreat

 

 

 

 

 

Serves 8

 

 

 

 

 

Crust

 

 

 

 

1 cup pecans soaked for 12 hours, drained and dehydrated for 12 hours

 

 

 

 

 

1 cup walnuts soaked for 12 hours, drained and dehydrated for 12 hours

 

 

 

 

 

1 cup of buckwheat groats soaked 2 hours, drained, dehydrated for 5 hours and

ground into flour

 

 

 

 

 

1/4 cup of raw honey

 

 

 

 

 

1/2 teaspoon celtic sea salt

 

 

 

 

 

1/2 pound of organic dates with seeds removed

 

 

 

 

 

1/2 vanilla bean ground to powder

 

 

 

 

 

 

 

 

 

 

Cranberry Topping

 

 

 

 

2 cups cranberries

 

 

5 dates

 

 

1/2 cup raw honey

 

 

1/2 teaspoon Celtic sea salt

 

 

1 tablespoon orange zest

 

 

 

 

 

Cheesecake topping

 

 

 

 

2 cups Macadamia nuts soaked for 2 hours

 

 

2 lemons juiced

 

 

1/2 cup raw honey

 

 

 

 

 

1. Place pecans, walnuts and oats in food processor and process until the

mixture is ground fine.

 

 

2. Add dates to the nut and oat mixture and process until finely chopped.

 

 

3. Oil hands and press crust to 1/4 inch on a dehydrator Teflex sheet forming a

square and dehydrate for 2 hours.

 

 

4. Place cranberries, dates, and honey and orange zest into blender and process

until the mixture is smooth and remove to a bowl. (Do not wash the remains of

the cranberry mixture out of the processor--it will color the cheesecake topping

a pretty pink)

 

 

 

 

 

5. Place the cashews, honey, lemon juice, and salt into the processor and

process until smooth.

 

 

6. Spread cheesecake mixture on crust and place in the dehydrator for 1 hour.

 

 

7. Spread the cranberry topping on top of the cheesecake topping and dehydrate

for 1 hour.

 

 

8. Let the layers sit at room temp for 1 hour and cut into 1 inch squares. This

recipe may be doubled by adding more layers in the same order.

 

 

 

 

 

Cauliflower Oh! Gratten

 

by Jackie Graff

 

Living Food Feasts from Shinui Retreat

 

 

 

 

Yields 8 cups

 

 

 

 

 

2 cups macadamia nuts, soaked 8 hours and drained

 

 

2 cups Rejuvelac or filtered water

 

 

1 teaspoon Celtic sea salt

 

 

1 teaspoon turmeric

 

 

4 sun-dried tomatoes, soaked 2 hours

 

 

juice of 1 lemon

 

 

1 cup pine nuts, soaked 8 hours and drained

 

 

6 cups cauliflower florets

 

 

 

 

 

1. Place macadamia nuts, Rejuvelac or filtered water, salt, turmeric,

 

 

sun-dried tomatoes and lemon juice in blender. Blend until smooth.

 

 

2. Add pine nuts and blend until smooth.

 

 

3. Chop cauliflower into small pieces and place in a casserole dish.

 

 

4. Stir dressing into cauliflower and serve.

 

 

5. Casserole may be covered with plastic wrap and placed in a dehydrator for two

hours to soften and warm the cauliflower. Serve immediately. This can be a

complete meal with a green salad.

 

 

 

 

 

 

 

 

Broccoli Tabouleh

 

by Jackie Graff

 

Living Food Feasts from Shinui Retreat

 

 

 

 

Serves 8

 

 

 

 

 

2 cups broccoli florets ( save the stalks for another recipe)

 

 

6 green onions sliced thin

 

 

1 cup fresh cilantro, minced fine

 

 

2 cucumbers, chopped fine

 

 

2 stalks celery, chopped fine

 

 

2 cups fresh parsley, minced

 

 

3 cups tomatoes, chopped

 

 

4 lemons, juiced

 

 

1/2 cup olive oil

 

 

1 teaspoon Celtic sea salt

 

 

1 teaspoon curry

 

 

1 teaspoon cumin

 

 

2 jalapenos, seeded and minced

 

 

2 cloves garlic, minced

 

 

4 or more romaine lettuce leaves

 

 

 

 

 

1. Place garlic in processor and chop well.

 

 

2. Add jalapenos and process well.

 

 

3. Add lemon juice, olive oil, salt, curry and cumin.

 

 

4. Pour this mixture over broccoli and stir well.

 

 

5. Toss all ingredients together with broccoli and refrigerate.

 

 

6. Place the tabouleh in a bowl lined with romaine lettuce leaves and serve.

 

MANGO PUDDING

 

By Kris Morgan

 

Hi Judy,

 

I just wanted to send you a quick, great recipe for those who crave sweet things

like I do. I call it mango pudding.

 

Ingredients:

 

Coconut cream from young, fresh, organic coconuts

dried mango (I order this online from Awesomefruit.com organic, fresh-dried,

five-pound bags)

1 or 2 organic bananas

The hardest part of the recipe is extracting the coconut cream.

 

 

 

Kristin's coconut-cream-making technique:

 

I don't juice it, I blend it. Pour the water from the coconut into blender,

scrape out the white cream into blender, add water to almost top of blender and

blend. Then I filter it, place it back in blender and add more water and filter

again. I set this concoction in a glass jar for a few minutes while it

separates. You can scrape off the thick, rich cream off the top and place back

into blender and add some of the coconut water too. Once you've made the cream:

 

Add two handfuls of dried mango and the banana to the cream, in the blender.

 

Blend until rich and creamy, like pudding.

 

This is my dessert for life. I always try to keep coconut cream on hand in the

refrigerator.

 

It works for so many amazing recipes, including skin care and hair care. It's

one of nature's most perfect creations along with the mango. YUMMY!!!

 

Quintessence

 

 

 

 

Recipe for Big Moc Burgers

 

Put in food processor:

 

1 Cup Sprouted Lentils

 

1 Cup Sprouted Sunflower seeds

 

* Cup Parsley

 

* Cup Black Olive juice

 

1 Tsp. Sea Salt

 

1 Tbl Spriulina Flakes

 

6 Sage Leafs

 

1 Cup Soaked Walnuts Meat of * " Young coconut " (Found in Asian markets)

 

1/3 Cup Dulse or 2Tsp Braggs, or Noma Shoyu, or Miso ... I like Dulse

 

Blend until it becomes a burger texture, then transfer to mixing bowl and add:

 

* Cup Pumpkin or Squash Pulp

 

* Cup Minced Onion

 

* Cup Minced Bell Peppers

 

* Cup Minced Celery

 

Mix thoroughly, shape into burgers and dehydrate 6-8 hours at 90°

 

Russian Dressing Blend all ingredient together

 

1 Medium Tomato

 

4oz Coconut Meat

 

2 Tbl Olive Oil

 

2 tsp Honey

 

2 tsp Oregano

 

1 tsp Basil

 

* tsp Black Pepper

 

3 Sun Dried Tomato

 

* cup water

 

Bell Pepper or Summer Squash Soup

 

Put in blender:

 

1 Medium Yellow Bell Pepper or Summer squash Soup

 

1/2 Medium Cucumber

 

1/4 Medium Red Onion

 

1 Tbls Olive Oil

 

1 tsp Sea Salt

 

1/3 cup Water

 

Blend and serve.

 

Option: Mix Summer Squash and Yellow Bell Pepper

 

 

 

 

 

Plum Pudding

 

1/2 cup Macadamia Nuts

 

4 Dried Apricots

 

3 Plums

 

1/4 tsp. Sea Salt

 

1/2 tsp. Vanilla

 

1/2 tsp. Lemon

 

Blend till smooth and creamy then serve.

 

Vegetable Kurma Marinade for Vegetable Kurma

 

2 cup water

 

3 med Cloves Garlic

 

1/2 cup Olive Oil

 

1 tsp. Sea Salt

 

2 to 3 Tbls Yellow Curry Powder

 

Soak veggies of choice in marinade for 24 hours. Then strain keeping the

marinad.

 

Pour marinade back into blender and add:

 

1 cup soaked Almonds

 

Blend thoroughly, then add:

 

1/4 cup Cilantro

 

1/4 cup Parsley

 

You can more curry or cyanne if you wish. Blend in at medium speed for about 20

second.

 

Serve over marinated veggies and sprouted wild rice or sprouted Quinoa.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How to Create a Raw Passover Seder

 

by Janine Laura Bronson

 

The primary Passover mitzvah is having at least a portion the size of an olive

of the traditional Kosher matzoh for Passover. The origin of the Hebrew word

matzoh probably comes from " that which is brought out of, " or " up from " (as in

" the wheat that was harvested and taken out of the good earth " ).

 

 

 

But if you're having an all-raw Passover, you'll want to substitute plenty of

alternative--raw--matzoh, which is Kosher and more delicious, and won't cause

constipation!!! (Matzoh can be like glue in the stomach since it's flour and

water!)

 

Raw Matzoh

 

This serves about 12 people if they each have a tiny piece for the blessing, and

then some more while reading the Haggadah stories while waiting for the main

meal to be served.

 

(Begin this recipe several days before your seder, in order to soak or sprout

the necessary ingredients, and to dehydrate them.)

 

2 cups flax seeds

1 cup raw hulled sesame seeds

1/4 cup raw chia seeds

 

For a few hours, soak and sprout flax seeds and chia seeds plus the mechanically

hulled (white) sesame seeds, which add much nutritional value to the mock

matzoh. Be careful not to soak them too long, or they will ferment!

 

Then put them in the dehydrator at 105 degrees until they are completely dry. If

you live in a hot desert area like Palm Springs you could dry them on a cookie

sheet out in the sun. Or if you have an oven that has an optional setting of

less than 120 degrees, you could put them in there for about 20 minutes.

 

When they are dry, put them in a coffee grinder (a small appliance that only

costs about the price of a " Chai " --the number 18--, or $18) to make a powder out

of it, and blend with a small amount of purified water to make a paste.

 

The flax and chia seeds will form a sort of gel-like substance which provides a

solid base to the mock matzoh.

 

Optional ingredients:

 

4 Tablespoons raw psyllium

3 Tablespoons raw carob powder

1/2 cup date sugar (or soaked dates)

5 Tablespoons lemon juice

1/4 cup raw cashews

1/4 cup raw macadamias (delicious!)

1/4 cup chopped raw (best if blanched) almonds

1/4 cup raw pecans and/or walnuts

1/4 cup filberts (hazel nuts)

1/8 cup pine nuts (they're strong but the oil is wonderful)

5 raw brazil nuts (my favorite!)

and also, perhaps:

a few strands of saffron (it's expensive, that's why I say a few)

a pinch or two or tumeric (also known as curcumin, it adds color and flavor and

is the best herb to reduce swelling in any tissues in the body; especially good

for Passover

 

Add any of the optional ingredients to the paste you made above, then spread the

mixture on either plastic wrap or rice paper that you lay on the dehydrator

racks. Some people use aluminum wrap or wax paper, which I don't really approve

of). Some people also use Teflex sheets. You might want to score the matzoh into

small portions, to make it easy to break when dehydrated. Leave these in the

dehydrator for anywhere from four hours to 2 days, depending on what the weather

is by you. You can tell when it's ready because it will be dry like matzoh.

 

After dehydrating the matzoh, you can break it up when serving it, or cut it

with a serrated edged knife.

 

You can eat the dehydrated matzoh plain, or with charoses.

 

 

 

Charoses

 

Walnuts, finely chopped

Freshly made red grape juice

Almond paste (see instructions below).

 

Mix together some finely chopped walnuts, freshly pressed red grape juice (never

use bottled juice, as it has been pasteurized, thus heated at a high

temperature) and some almond paste.

 

To make the almond paste, soak and peel some raw almonds. (Almonds can be easily

peeled to remove the oxalic acid found in the skins if you soak them overnight

or for a couple of days in the refrigerator. They swell up to nearly three times

their original size! ) Then puree them into a paste, using a Champion juicer.

Add the paste to the charoses.

 

The Champion juicer has an attachment that mills nuts (similar to stone-grinding

them), which is good for a making a large quantity of sesame seeds into sesame

butter. The Champion also makes good almond butter.

 

Cold Gazpacho Soup

 

This serves about 6 people.

I like to make this with:

 

Plenty of vine-ripened tomatoes

A little fennel (which tastes a bit like licorice)

Fresh red beets

Cilantro

Finely chopped Italian parsley

Some dill

Mint

and--if possible--Fresh Basil

and even a tiny sprig of fresh thyme!

 

I add to that diced cucumbers (which I have peeled and seeded by cutting the

cuke lengthwise into quarters and cutting a diamond-or triangular shaped wedge

from the center where the seeds accumulate).

 

I also add about three or four ripe avocados.

 

Once in a while, if I'm adventurous, I'll add a quarter of a tiny habanero

pepper that I peel and remove seeds from (being careful not to touch my eyes,

because it really burns) This wakes up the appetite for sure!

 

 

For Passover we can't forget the famous:

 

" Pascal Yam! "

(This is actually called Paschal Lamb at omnivorous seders.)

 

Yellow sweet potatoes

Freshly squeezed lemon or line juice

1 crushed garlic clove

Parsley

Dill

Sesame Cream

 

For this dish, peel yellow sweet potatoes and soak them for a couple of days in

the refrigerator in purified water to which you have added freshly squeezed

lemon or lime juice and a crushed clove of garlic!

 

Then add some chopped potatoes and chopped parsley plus a little fresh dill to

taste and garnish with a dollop of sesame cream.

 

(To make sesame cream, put hulled sesame seeds in a coffee grinder and grind

until it forms a paste. Then add sme purified water until it becomes creamy. You

can add lemon to this for a wakeup flavor.)

 

Cashew Dressing

 

This is great on salads. I also like to make a wonderful batch of " cheesy "

tasting mouth-watering cashew cream dressing.

 

Raw cashews

Freshly squeezed lemon juice

Freshly ground mustard seeds (optional)

Finely ground red bell peppers (optional)

 

I soak raw cashews for three to four hours.

Then I put about two cups of the soaked chopped cashews into the blender with

two cups of purified water, until the mixture looks creamy.

I put that into a bowl that is large enough to give the mixture room to expand.

I cover the bowl with a clean dish towel or other cotton cloth and set it on a

counter so it can breathe and " mature! " for at least a day or two. I remove the

skin that forms on the top.

 

When you're ready to serve this, stir in some lemon juice to taste and any other

dressing ingredients you like, such as freshly ground mustard seeds, or finely

chopped red bell peppers.

 

Stuffed Bell Peppers

 

These are great for feasts.

 

Red bell peppers

broccoli (or other colorful vegetables)

macadamias

filberts

brazil nuts

pine nuts

 

Stuff the red bell peppers with chopped vegetables, maybe fresh broccoli, or

whatever is in season (the more colorful the better), then bind the chopped

pieces together with a paste made from nut butters. You might want to make a

paste from a combination of soaked macadamias, filberts, brazil nuts, and pine

nuts.

 

Salad

 

Beet tops

Spinach

Romaine lettuce

Endive and/or escarole

Minced butternut squash

Spaghetti squash (separated into strands with a fork)

 

Top this with:

Lemon-Tahini Dressing

 

Blend sesame paste (see above for recipe) with freshly squeezed lemon juice and

some minced garlic cloves and possible some Nama Shoyu, which is unpasteurized

soy sauce.)

 

 

Rainbow Salad

 

Also make a separate rainbow salad from:

Beets

Red cabbage

Green cabbage

Carrots

Cucumbers

and Freshly squeezed lemon juice.

 

It would be helpful if you had the " V " slicer, or the Saladacco raw food pasta

maker to make all the desired shapes and textures imaginable.

 

Key to Raw Passover Seder Success

 

The key to the success for your raw Passover Seder is in the fancy decorations

as you arrange the recipes colorfully on the plates.

 

On the Seder plate (which ordinarily requires a hard-boiled egg, " Beitza " ), I

like to use a pomegranate, since it has many seeds to symbolize fruitfulness or

prosperity.

 

For " Moror " (bitter greens), I like to use a combination of either fresh collard

or mustard greens, or seasonal dark green leafy veggies, like parsley.

 

For the shank bone, " Zroah " (this is not for eating, it is only for symbolism,

so it's okay that it's been cooked), I substitute a well " browned " or grilled

leek that has not had the white roots removed. I cut and into strips the green

part on the other end so it hey fan out from the center, rather like the shape

of a beaming sunshine with the rays radiating outward

 

Living Foods Tsimmes (Ashkenazi Style)

 

It isn't usual to eat potatoes raw, or in combination with other starches and

fruit. Though the food-combining in this recipe seems precarious at best, the

overall taste is quite nice. Since raw starchy vegetables need to be chewed

thoroughly, it is best to grate all of these vegetables finely. The sugars in

the added fruit juice help to break down the foods even further. The sauce is

the key to this recipe.

 

1 large sweet potato

1 small white potato (Note: If you prefer not to use white potato, any root

vegetable works here: parsnip, rutabaga, turnip, carrots, or extra squash.)

½ pound carrots (Note: You can substitute additional winter squash for carrots)

½ to 1 small orange squash (butternut or kabocha)

½ to 1 small turnip

1 small sweet apple (fuji, red delicious) optional

½ pound mixture of soaked pitted prunes and raisins and/or soaked dried apricots

(soak these overnight in freshly squeezed orange juice, not water)

1/3 cup freshly squeezed orange juice

optional: 5 or more chopped pitted dates

1 ½ teaspoon ground cinnamon, or to taste

½ teaspoon ground ginger, or to taste

 

Finely grate the sweet potatoes, white potato, carrots, squash, and turnip in a

Champion juicer or food processor. Squeeze out as much liquid from the white

potato as possible and discard. Mix the vegetables, and set aside. Peel, core

and chop the apple. Chop the dates. Combine part of the soaked prunes, raisins,

or apricots with some of the orange juice in a blender until it is a consistency

of thick sauce. Add a small part of the chopped dates. Add cinnamon and ginger

to the sauce. Combine as much of the sauce to the grated vegetables as needed.

Add the chopped apples. Add the chopped soaked fruit. Mix thoroughly. Taste

again for correct seasonings. This recipe should be sweet. Because of the

heaviness of this dish, serve it with something light.

 

Coconut-Almond Macaroons

 

The hardest thing to do when adapting traditional Jewish recipes to raw vegan

ones is finding substitutes for traditional " binding " foods. Eggs have always

been used as binders, especially for desserts, as have fats like butter and

margarine. And for sweetness in traditional cooked omnivore recipes, sugar is

the number one choice. Since Living Fooders do not eat eggs, typical fats or

sugars, the textures of desserts tend to take on a

different--heavier--consistency. To replace the umpteen eggs or egg whites that

make traditional macaroons light and fluffy, I use bananas. I find they have the

binding, sweetness, and creamy qualities found in the traditional recipes,

without having the elements that we choose not to eat.

 

Here is my macaroon recipe:

 

3 cups almonds, unsoaked

3 cups dried unsweetened coconut

2 bananas

fresh pineapple juice (or orange juice) for liquid and sweetness

2 tablespoons non-alcoholic almond extract (for added almond flavor)

optional: dried orange rind and freshly squeezed orange juice

 

Grind the almonds finely. Grind the coconut finely. Mix the bananas and the

juice in a blender to a mushy texture. Add this to the almond-coconut mixture.

The mixture should be heavy and pliable, not loose. Add more coconut to get the

right consistency. Add the extract for taste. Form tiny balls of the mixture and

place on dehydrator trays (on teflex sheets) and dehydrate until dry, but chewy.

For a more " orangy " flavor, use dried orange rind with the orange juice. Makes

about 75 tiny macaroons.

 

Living Foods Matzoh

 

Matzoh is the mainstay of the Passover holiday. Without it, Passover just would

not be the same. But we Living Foods enthusiasts need our own matzoh recipe.

Dorleen Tong, one of the creators of SF LiFE (San Francisco Living Foods

Enthusiasts) created the following recipe years before it became matzoh!

 

This recipe makes so much, you'd do well to have a 9-tray Excalibur dehydrator.

If you want to make less, just half or third all of the ingredients.

 

15 pounds organic carrots (equals 22 cups of carrot pulp) (Note: You can

substitute winter squash for the carrots. I like Kabocha because it tastes just

like pumpkin.)

1 to 1 ½ pounds flax seed, unsoaked

Note: Each 8-cups of carrot pulp requires 8 ounces of flax seed. If you are

making the entire recipe, 1 to 1½ pounds of flaxseed is sufficient.

 

This recipe is made from the pulp of juiced carrots. Juice 15 pounds of carrots

and retain the juice for another time. Squeeze as much juice out of the pulp as

possible and retain. In a grinder or blender, grind the flaxseed. Mix the two

ingredients, and add as much carrot juice as is needed. If you have a 9-tray

dehydrator, divide the mixture into nine portions, and flatten each portion on a

dehydrator tray (on a teflex sheet). Score the pulp into 4 large squares, or 9

smaller squares, or leave without scoring the trays.

 

Dehydrate the matzoh at 105 degrees for at least 15 hours, or longer. Break the

matzoh in pieces after it is dry and very crispy. Enjoy throughout the Passover

holiday.

 

..TODD'S NUTTY WILD RICE PILAF

 

By Chef Rawboy

 

(Makes approximately 3 pounds)

 

(All amounts are dry measure)

 

2 cups wild rice, soaked for 2 days, then drained, changing soak water every 12

hours

1 cup sunflower seeds, soaked 12 hours, then drained

1/2 cup almonds, soaked 12 hours, then drained

1/2 cup pine nuts, soaked 4 hours, then drained

2 med. carrots, pulse-chopped small in food processor

1/2 large red pepper, pulse-chopped small in food processor

1/2 large bunch parsley, finely chopped in food processor

4 medium cloves garlic, pressed

1/4 cup extra virgin olive oil

1/3 to 1/2 cup Nama Shoyu [raw soy sauce found in health food stores], or

equivalent.

 

~ Thoroughly mix all ingredients in a large bowl

~ Let marinate for one hour, mixing occasionally, to let flavors blend

~ For variations, substitute other herbs, veggies, nuts, or seeds.

 

For more information, contact: Ewen (aka Chef Rawboy)

Virginia Beach, VA

innerquest

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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