Raw Recipes

Some raw recipes that I enjoy to prepare

RAW FLAT BREAD

1 1/2 cups sprouted buckwheat1 cup almond pulp
1/2 cup cilantro
1 teaspoon cumin seed
3 pitted dates, soaked
1/2 teaspoon coriander seed
1 teaspoon Celtic salt
Process in food processor. Form into flat 3 inch rounds and place on Teflex sheets. And dehydrate 12 hours, turning halfway, and removing Teflex sheets.

TAHINI SAUCE

1 cup raw tahini
1/2 cup lemon juice
1 clove garlic
1/2 teaspoon Celtic salt
1 cup pure water
1 teaspoon cumin seed
1/2 cup chopped parsley
(Makes 1 1/2 cups).

RAW SUNFLOWER PÂTÉ

1 1/2 cups raw sunflower seeds, soaked overnight, and then allowed to sprout for 3 hours1/2 cup fresh squeezed lemon juice
1/2 cup chopped onion
1/4 cup tahini
1/4 cup tamari or 1 teaspoon sea salt
3 tablespoons chopped parsley
1 clove garlic
1 teaspoon fresh ginger
Process the above ingredients through a food processor using an S blade. Serve on sandwiches or on salad. Add some chopped celery for a tuna-salad substitute.

Jicama fries

1 jicama, peeled and cut into thin strips
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast (optional; not a raw product)
1 teaspoon chili powder of your choice
1/2 teaspoon Celtic salt
Toss together all ingredients.
Makes 2 servings.
Yummy


RAW FLAX CRACKERS

Soak 2 cups flax seeds in 4 cups spring water. Allow to soak 15 minutes. Add 1/4 cup dried kelp. Spread onto three Teflex dehydrator sheets. Dehydrate for four hours. Remove Telex sheets and turn crackers over. Continue dehydrating till they are crisp. Keeps indefinitely.
Possible additions for Flax Crackers (Add before dehydrating):

Sliced bananas
Sliced apples
Raisins
Cinnamon
Celtic salt
Chopped tomatoes
Corn cut from the cob
Chopped red peppers
Chopped onions
Chili Powder
Basil
Chives
Cilantro
Garlic


RAW APRICOT PUDDING

Soak 1 cup dried apricots in 1 cup water for four hours. Process in food processor. Serve in cups. (2 Servings)


RAW CAROB PUDDING

1/2 cup raw almonds soaked overnight, rinsed
2 ripe bananas
1/2 cup water
2 tablespoons carob powder
1/2 cup pitted dates
Blend all ingredients together in a blender or food processor till smooth.


RAW CELERY SOUP

4 stalks celery chopped
In a blender, puree:
1 avocado
1 tomato
juice of 1 lemon or lime
1 clove garlic
handful cilantro
1 tablespoon kelp
Pour over the chopped celery. (Serves 2)


Not Fried Rice

1 peeled jicama, run through the fine blade of a food processor, so it looks like “rice.”
2 Tablespoons olive oil
1/2 cup chopped snow peas
2 tablespoons chopped basil
2 tablespoons chopped cilantro
1/4 cup chopped soaked shiitake mushrooms (Soak 2 hours)
1/2 teaspoon grated ginger
1 tablespoon Nama Shoyu tamari
1/4 cup soaked and rinsed almonds
Mix it all together and enjoy. You’ll never need to crave cooked fried rice again. (Serves 6).


Asian Noodles

(Tastes like noodles with peanut sauce without the aflatoxins)!
1 cup raw tahini
1/2 cup pitted soaked dates
1 cup fresh orange juice
1/2 cup Nama Shoyu
4 daikon radishes, cut with the large section of the spirulizer
1 cup snow peas, ends removed
1/4 cup sesame seeds
In the food processor, blend tahini, dates, orange juice and Nama Shoyu. Pour over spirulized daikon. Mix in snow peas. Garnish with sesame seeds. (Serves 4).

Sweet and Sour Sauce

(A perfect compliment to oriental dishes or nori rolls).
1/2 cup pitted dates
1/2 cup soaked apricots
1 teaspoon mustard powder
2 inches fresh ginger root
1/4 cup orange juice
1/8 cup lemon juice
1/8 cup Nama Shoyu
1/8 cup flax seeds
Process in a blender or food processor with an S blade. (Makes about 2 cups).

Tabouli

1 1/2 cups hemp nut
1 cup chopped fresh parsley
1/4 cup chopped fresh spearmint
1 tomato, diced
1/2 cup cucumber, diced
2 scallions, sliced
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 cup sun cured pitted olives
Toss in parsley, mint with the sprouted buckwheat, tomatoes, scallions and cucumbers. Mix in lemon juice and olive oil and salt. Garnish with olives. Chill before serving for 1/2 hour. (Serves 4-6)

Hummus

(Serve with raw vegetable chips)
2 cups almonds, soaked overnight, rinsed and drained
2/3 cup tahini
2 cloves garlic
Juice of 2 lemons
1/2 teaspoon Celtic salt
1/4 cup chopped parsley
1/4 cup chopped fresh spearmint
1/2 cup water
Process in the food processor with an S blade. (Makes about 2 1/2 cups).

Simple Summer Soup

2 ears of corn cut from the cob
2 avocados, peeled
1 or 2 tomatoes
1 teaspoon Celtic salt
2 cups water
Put all of the ingredients in a food processor and pulse till blended but still chunky! Voila!

Love Green Smoothies? Try a Green Pudding!


Wild Green Pudding

  • 1 large mango, peeled, seeded, and sliced
  • 1 ripe peach
  • Handful strawberries
  • 1 bunch (1/4lbs) lambsquarters
  • No water needed

  • Directions

    Blend all ingredients. You must use tamper for this recipe.
    Yields 1 quart



    Coconut Wraps
    Ingredients:
    2 cups young coconut meat
    pinch Himalayan Sea Salt
    coconut water – GO SLOWLY – adding just enough water to reach a thick cream consistency
    Blend until completely creamy smooth. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet.  Spread as evenly as possible and shoot for less than an 1/8 inch thickness.  Dehydrate until the wrap is dry but still pliable.
    Sweet Coconut Wraps or Crepes
    Ingredients:
    2 cups young coconut meat
    2 tablespoons agave, maple, yacon syrup or raw honey
    coconut water – GO SLOWLY -  adding just enough water to reach a sour cream consistency
    Blend until completely creamy smooth. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet.  Spread as evenly as possible and shoot for less than an 1/8 inch thickness.  Dehydrate until the wrap is dry but still pliable.  If you want a filo-dough -like flakiness to the pastry , dry the sheet until it flakes.
    TIP: if you want a flaky pastry-like result.  Cut the pastry into the correct size pieces while it is pliable, then continue to dehydrate until it flakes.  That way the whole thing won’t crumble when you go to cut it into individual servings.



    Cashew Cheese with Meyer Lemon and Dried Cherries (Yields approx 1 1/2 cups)

    1 ½ cups cashews, soaked 1-2 hours
    3 tbsps meyer lemon juice (regular lemons are absolutely fine, but meyer lemons, though more costly, have a specially sweet flavor I love)
    2-3 tbsp agave nectar (to taste)
    ½ tsp sea salt
    ¼ cup dried cherries (try to get unsulphered and unsweetened)
    2 tsps meyer lemon zest
    Blend the cashews, lemon juice, salt, and agave in a food processor till very, very smooth (this may take some time, and some scraping of the sides of the bowl). When the mix is thick and consistent, add the cherries and zest and pulse till the cherries are slightly broken down.
    Serve the cheese over flax crackers or with vegetable crudités. If you don’t follow food combining (or maybe even if you do, as an exception), this cheese would taste lovely with fresh fuji apple or pear slices, and it would also be great over sweet oven-roasted fennel (she says, brainstorming about her next usage).
    FLAX SEED CRACKERS
    soak 2 cups of flax seeds in just enough water to cover them (I begin with one and a quarter cups, and add if I need to—it usually comes to one and a half cups) and 1 tsp salt or 2 tbsp Bragg’s Liquid Aminos. After an hour and a half, the mixture should be gelatinous and gooey. Spread it onto Teflex sheets and dehydrate for 3-4 hours at 115 degrees:
    till the top side is all dry; carefully flip the whole cracker sheet over and dehydrate for another 3 hours. (You can also use an oven set to 150 with the door slightly ajar for this process.) Break the sheet into crackers, and serve.



    Sweet Potato Cashew Cheese (Semi-raw, vegan, gluten free, and soy free if you omit the miso)
    Makes 1 3/4 cups
    1 cup cashews, soaked
    1/4 tsp salt
    2 tsp mellow white miso
    1/4 cup nutritional yeast
    Juice of 1 lemon
    1 medium sweet potato, steamed or baked, and flesh scooped out (you should have about 1 heaping cup of mashed potato)
    1/2 tsp cinnamon
    Dash nutmeg
    1) Place cashews in the bowl of a food processor. Add the salt, miso, nooch, lemon juice, and turn on the motor. With motor running, drizzle a thin stream of water into the bowl until the cashews are forming a creamy, uniform dip, like so:
    2) Add the sweet potato mash, cinnamon, and nutmeg, and blend again.
    3) Sprinkle with cinnamon or nutmeg, and devour.
Subscribe to: Posts (Atom)