Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Thank you Wendy for sharing your recipes and for offering affordable classes in Texas. If there were more people like you the benefits of this lifestyle would spread much faster insuring healther communities. I firmly believe that when a collective group of people practice a particular lifestyle it's more likely that society will embrace it with open arms. Charging extreme prices to learn about raw food prep ect gives the illusion that this lifestyle is not the " norm " and makes it appear almost cliquish to the outsider. This is why many people place raw foodism in the " new age " category and consider it a fly by night thing. It's no different than the low fat or atkins craze. The more attainable knowledge about these diets became, and the simpler food prep for them appeared, the faster the word spread and people accepted them or at least felt they were worth looking into. I guarantee, if Atkins and the low fat craze charged $3000 to learn basic techniques very few people would have tried them. rawfood , " Wendy " <wendyloven@h...> wrote: > > > Here are some recipes I have used recently in my classes. I hope you > like them! > > Someone had asked where I teach, and the location is the Whole Foods > Market at Coit & Beltline in Richardson, TX. I am on a break from > teaching at the moment, since my full-time job demands a considerable > amount of time during the holiday season, and my classes resume in > February. I hope some of you can make it! For those of you that > cannot, I can post the recipes I use after the class. > > Enjoy! > > Banana Ice Cream w/Walnuts (this is one of my favorites!) > > Peel and freeze very ripe bananas in a plastic freezer bag. Very > ripe banana skins have no green, they have black or brown marks > all over, and the stem is brown or snaps back effortlessly. > > Freeze a minimum of 8 hours. Depending upon your freezer it may take > at least 12 hours. > > 1 to 2 bananas is a normal serving for 1. > > Place bananas in a food processor, and whip until smooth. Use a > little fruit or berry juice to reach a creamy consistency. > > Place the ice cream in individual serving bowls, and sprinkle with > raw walnuts. > > Crunchy Taco Lettuce Wraps > > 3 ripe avocados > 1 large onion > ¼ cup lemon juice > ¼ cup fresh parsley, chopped > 1 ½ teaspoons cumin > 2 cloves garlic, chopped > 1 cup sun dried tomatoes, soaked and chopped > 2-3 chopped jalapenos > 1 ½ teaspoons sea salt > > romaine or leaf lettuce > > Cut the avocados into chunks, and pour the lemon juice over it. Set > aside. Chop onion in a food processor, then add the rest of the > ingredients (except lettuce) and process until smooth and creamy. > Spoon mixture into lettuce leafs and roll up. Serve. > > Carrot-Ginger Soup > > Ingredients: > 2/3 quart of carrot juice > 4 avocados > 5 cloves garlic > 2 inch ginger root, grated > 1 tsp. paprika > pinch of cayenne (or more) to taste > 2 Tbsp. of tamari > > Preparation: > Blend all ingredients in cuisinart or blender until > smooth (add carrot juice last). Serve cold or at room temperature. > Use extra cayenne if you like it spicy. > > Nori Rolls > > Pate' ingredients: > > 2 cups of almonds, soaked overnight > 3 cloves garlic > 1 c. chopped celery > 1 ½ t. salt > 1/3 c. olive oil > ½ c. lemon juice > 1 t. curry powder (or your favorite seasoning) > > Additional ingredients: Slice the following into thin, long strips: > > ½ avocado > ½ large bell pepper > 2 green onions > sprouts > shredded carrot > 5 raw Nori sheets > > Blend all the pate' ingredients in a food processor until creamy. > Spread the pate onto a sheet of nori and add the thinly sliced > vegetables. Roll up tight in nori sheet. Note: to make the nori > sheets stick better you can moisten them a little with water, lemon, > tomato, or orange juice. Let the nori rolls sit for 10 minutes and > then begin slicing them into 2 inch slices. Makes 10-15 nori rolls. > > Fruit Pudding > > Mix in blender: > > 2 large bananas > 2 mangoes (peeled!) > 2 kiwi > 3 avocados > 12 large strawberries > > Serves 4. > > SPINACH CAESAR SALAD (another favorite!) > > 1 large bunch spinach > ½ cup pumpkin seeds, ground > 1-2 garlic cloves, pressed > ½ lemon, juiced > 1/2-1 tsp. prepared Dijon mustard > 2 tbsp. olive oil (extra-virgin) > dash of Celtic sea salt > sprinkle of freshly ground white pepper > > 1) > Rinse the spinach very well under running water. Once > clean, let dry or spin the spinach leaves dry in a salad spinner and > put into a large bowl. Tear or cut leaves into bite-size pieces. > > 2) > Grind the pumpkin seeds using a coffee or nut grinder. > Add the ground seeds to the spinach and toss well. > > 3) > In a small bowl, blend 1 or 2 pressed cloves of garlic, > lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and > Celtic sea salt. Pour over the spinach and toss well. > > Serves 2. Best eaten when freshly made. > > Stuffed Mushrooms > > 1/3 cup pine nuts > 3 cloves garlic, minced > 1/3 cup fresh cilantro, chopped > 1/3 cup fresh basil, chopped > 1 Tablespoon lemon juice > 1 cup tomato, chopped > 2 Tablespoons Bragg's Liquid Aminos > 15-20 large button mushrooms, stems removed > > Put all ingredients in a food processor (except tomatoes and > mushrooms) and pulse chop several times. Add the tomatoes and pulse > chop until just blended. Mixture should be slightly chunky, not > pureed. Stuff the filling into the caps of the mushrooms. Serve. > > -Wendy Quote Link to comment Share on other sites More sharing options...
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