Raw Food Recipes

These recipes were emailed to me a few years back by Cindy G from Flower Mound, Texas. Try them. The chocolates are awesome!!

Cacao Balls

3/4 cup raw almond, brazil, or cashew butter 1/4 tahini 1/2 cup raw agave nectar 1 cup raw sunflower or sesame seeds 1/4 cup raw cacao powder 3/4 cup shredded raw coconut Combine nut butter, tahini, agave, seeds, and cacao powder. Roll into balls 1/2 inch to 1 inch in size. Roll in shredded coconut, pressing gently to make the coconut stick. Serve immediate or chill for a cooler snack. These can also be frozen for a refreshing treat in the summer. If you want to give these a fruity edge, you can also add a touch of freshly squeeze orange juice or some mashed banana. This gives them a big of a fruitiness that makes the snack a little more refreshing during the summer. In the winter, you could add a little cinnamon or nutmeg to give them a little holiday flair. This makes them more warm and comforting on chilly days.

Zucchini Tango

3 shredded zucchini 2 red apples cut in small pieces 1 avocado cut in small slices cumin to taste Bragg’s to taste Mix all ingredients together and serve.

Phad Thai

1 young coconut 1 carrot 1 beet 1 bell pepper 1/2 c tomatoes 1/2 avocado 1/4 c cilantro 3/4 c curry sauce 1/4 c curry almonds Open the coconut and drain the water. Spoon out the meat, cut off any brown and cut into skinny noodle-like stripes. Cut the carrot, beet, pepper and avocado into long stripes as well. Mix all of this in a bowl. Pour on the curry sauce, chop the tomatoes, cilantro and curry almonds and beautifully toss them on top.

Curry Almonds

1 c almonds (soaked) 1 T curry 1 t honey Roll the almonds in curry and drizzle with honey. Toss on the dehydrator until crunchy. If you don’t like honey you can use something like apple juice to give it a sweeter touch.

Spaghetti

Angel hair zucchi-ghetti: Finely shred 2 medium zucchinis in the Spiral Slicer.

Marinara sauce: 2 c. tomatoes 1 tsp peeled ginger 1 Tbl peeled garlic 1 hot pepper 1/4 c. fresh basil leaves 1/4 c. fresh oregano leaves 1/4 c. Nama Shoyu or 1 tsp Celtic sea salt 3/4 c. hemp oil 5 pitted sun dried olives 1/2 c. sun-dried tomatoes 2 Tbl hemp seed nuts juice of 1/2 lemon Mix in blender until well liquefied.

Garnish: Top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.

Ravioli Wrapper: 4 turnips

Peel the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a Spiral Slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper which would normally be the pasta dough.

Cheese filling: 1 cup pine nuts 1 cup macadamia nuts 1 cup walnuts 6 t Bragg’s 8 t lemon juice 2 cloves garlic 1 cup parsley Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.

Tomato Sauce: 2 large tomatoes 1/2 cup sun-dried tomatoes 1/4 fresh basil 1 clove garlic 6 dates dash of olive oil (optional) Soak the sun-dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended. Add the dates and olive oil and blend until smooth. This sauce should be thick. Directions for assembling the ravioli: Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don’t have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top, allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli’s up and serve.

Stuffed Bellpeppers

6 to 8 large fresh carrots 1 large red or yellow bell pepper 1 large or 2 small ripe avocados 1 oz. whole dulse leaf Soak the dulse leaf leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand Slice up the bell pepper into strips. With the blank plate installed, run the carrots through a Champion juicer, collecting the juicy pulp in a bowl Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp. Add the dulse and bell pepper to the carrot-avocado mixture, and serve. Optional: scoop out bell pepper and stuff with the carrot-avocado mixture.

Spaghetti Sauce 15 cherry tomatoes 4 baby carrots (or two full-size carrots) 1 green onion (finely chopped) 1 tsp. garlic powder 2 T. olive oil 2 T. Tamari soy sauce oregano, salt & pepper to taste

Eggplant Lasagna * 1 medium to large eggplant * 2 cups water * 1/4 cup nama shoyu, or tamari sauce * 1 tsp. sea salt

Cut eggplant thinly lengthwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices with a paper towel. Prepare the following in separate bowls: * 1 cup tomato sauce (can be made as shown in spaghetti bolognaise recipe) * 2 cups shredded zucchini * a few slices of red onion

Cheese sauce: * 1/3 cup tahini * 1/3 cup olive oil * 2 Tbs. nama shoyu, or tamari sauce Mix together in a bowl until smooth. Create different layers, alternating: Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion.

Thai Curry

Curry: * ¼ cup red pepper or mild chili, diced 2-3cm * ¼ cup cauliflower, finely grated * ¼ cup broccoli, grated * 1 tbsp Sweet potato, diced 1-2cm * 1 cup kale or other greens, chopped * 1 carrot, grated * 1 tbsp currants, soaked

Sauce: * 2 cup fresh coconut meat and water OR * ½ coconut, juiced (add 2 tbsp water to produce this coconut milk) OR * 4 tbsp Dried coconut * ¼ cup hemp milk * 1 small parsnip, juiced * 2 tsp lime juice * 1 kafir lime leaf (optional) * 1 tsp ginger juice * 1 four-inch piece of fresh or 1 tsp dried lemon grass * 1 tsp cumin and/or ½ tsp freshly ground coriander * 1 small mild chili, chopped finely or to taste * 1 bunch fresh coriander to taste * 1 radish for decoration Mix all curry ingredients in a large serving bowl. Add other fresh ingredients to taste. Blend all sauce ingredients to a sauce and pour over curry. Serve with fresh coriander and decorate with radish, finely sliced in a Saladacco

Chocolates

Makes about 20 chocolates, depending on mould size. 100g raw cacao butter 100g raw cacao liquor 50g raw coconut butter 50g lucuma powder 50g mesquite powder 30g raisins 20g yacon syrup 20g xylitol granules 1 teaspoon brazillian ginseng 5 drops of lime essential oil Half teaspoon of Himalayan pink salt Pinch of etherium gold Pinch of etherium aulterra gold flakes to decorate (optional) Gently melt the butters to no more than 30 degrees C. Add in the salt, xylitol and etheriums, then mix. Put the raisins into a Vita-Prep, pour on the melted ingredients, and add in all the other ingredients. Blend on high for one minute, until everything’s well mixed. Sprinkle gold into the moulds of your choice, and pour the chocolate on top. Allow to set in the fridge or freezer before storing or eating.

Melt-In-Your-Mouth Coconut Oil Fudge

1-1/2 cups Pure Joy Coconut Oil (liquefied by placing in a bowl of hot water) 1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey 1 cup carob powder or organic cocoa powder 1/2 tsp. Celtic sea salt 1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth. Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator. Cut into small candy-sized pieces.

Applesauce Pie

This pie rivals the most infamous cooked apple pie. Unofficial random tests have proven that the traditional omnivore’s palate can not even detect that this is a raw pie. Rich and sweet and aromatic with cinnamon, this is another recipe to offer your skeptical friends. They will never know what hit them. If you like a tart pie with firm apples, the best choice is Granny Smith apples. For a sweeter pie with softer apples, Fuji, Jonathan gold or Macintosh all work well. I usually use 2 or 3 types of apples for this pie, to keep the flavor uniform each time I make it. I have an almond crust here, but walnuts or pecans work as well. This pie will serve at least twice as many people as a cooked pie the same size as it is very dense. For portion control, it would probably be best if you sliced and served it yourself. Keep the slices thin, no more than 1 inch thick at the wide end. If you don’t have a heavy duty juicer, the filling can be made in a strong blender such as the Vita Mix or the K-tec HP3.

Basic Almond Date Crust

This crust is a variation on a theme as its ingredients can be increased or decreased according to needs, also sunflower seeds can be added to it, or raisins in place of some or all of the dates. As long as you have a crust that will hold together as a knife slices through it and doesn’t become soggy from the filling it holds-you have succeeded. 1 3/4 cup almonds, soaked 8-12 hours 1 1/2 cup date pieces or chopped dates (see note) 1 tablespoon water 1/2 teaspoon vanilla (optional) Dash of cinnamon (optional) Soak almonds 8-12 hours After soaking, put nuts briefly (30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or dry them off with a towel. In a food processor, process nuts until evenly ground. Add dates and process until finely ground. Add water, vanilla, and cinnamon while processing. The crust must appear slightly damp and be holding together, a small amount of additional water may be necessary to achieve this effect. Immediately press into pie plate. (At this point you could dehydrate if for awhile but this step is not necessary.) Note: Date pieces can be found at some health food stores, they are less expensive than whole dates. If you are unable to find them, measure 1 1/2 cups of roughly chopped dates.

Filling 10-12 apples (peeled, and cored), cut in chunks 2 cups dates, pitted (medjool are the best) 1 cup raisins 2 teaspoons cinnamon 2 tablespoons psyllium husk powder Put apples, dates and raisins through a Champion or a Green Life juicer, using a blank screen. This should yield at least 6 cups of applesauce mixture, if it doesn’t, add more apples and put through the juicer again. For smoothest results, then place the mixture in a food processor and process until very smooth. Add cinnamon, process until mixed in. Gradually sprinkle in psyllium, process until mixed in thoroughly. Immediately pour into pie shell. Cover and refrigerate. If you do not own a heavy duty juicer, you can get similar results with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

Marinated Vegetable Lasagna

3 medium yellow or green zucchinis or 2 small eggplants sliced lengthwise and marinated in the juice of 1 lemon and ½ tsp. Celtic Sea Salt 2 large Portobello mushrooms or equal amounts of shiitake or oyster mushrooms, chopped and marinated in Nama Shoyu or lemon and salt (see above) 1 ½ large bunches of spinach, chopped and marinated in Celtic Sea Salt and olive oil 1 cup finely chopped pine nuts for topping

Marinara: 2 cups sun-dried tomatoes, covered in water and soaked 2 or more hours 2 large or 5 small dates 2 cloves garlic 1/8 yellow or red onion ½ cup packed basil leaves, chopped 1 medium tomato 1 tsp. Celtic Sea Salt ½ tsp. Italian seasoning Puree in a food processor until smooth. Add soak water from tomatoes if necessary.

Ricotta: 3 ½ cups macadamia nuts soaked 2 or more hours ½ cup pure water (you may need more) 2 cloves garlic 1 tsp. Celtic Sea Salt ½ tsp. Italian seasoning Puree in a food processor until fluffy. Add more water as needed. To assemble, place ½ the marinated zucchini or eggplant in the bottom of a large lasagna pan (save the marinade for a salad dressing). Then layer ½ the ricotta using your fingers to spread it evenly. Next, layer all the mushrooms. You can puree them in the food processor for a “meaty” texture. Next, place ½ the marinara sauce. Then, the zucchini/eggplant. Then layer on all the spinach Sauce Ricotta Top with chopped pine nuts. If it’s a sunny day, place the lasagna in the sun for a couple hours, covered by a screen for protection. Otherwise, warm it in the dehydrator on 105 degrees until mealtime.

Veg 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 and top with Cashew Sour Cream (see recipe)

Easy Avocado Burritos

1/2 large or 1 small ripe avocado ( a ripe avocado should yield under the pressure of your thumb) 1/2 tsp. organic onion powder 1/4 tsp.Celtic sea salt 1 tsp. lemon juice 2 or more fresh Romaine leaves 1/4 cup of your favorite raw organic salsa from the health food store or fresh chopped tomatoes Use a fork to mash the avocado and seasonings. Place the guacamole in the lettuce leaf and top with salsa or tomatoes and sprouts. Wrap it up and eat it like a burrito.

Guacamole

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

Sunflower “Refried Beans”

Serves 8-10 4 cups soaked sunflower seeds (2 ½ cups before soaking) ½ cup flax oil, hemp oil, or olive oil 3 ½ tsp. onion powder 2 tsp. chili powder 2 ½ tsp. cumin powder 1 tsp. Celtic Sea Salt 1 Tbs. unpasteurized dark miso paste 3 Tbs. raw tahini 1 Tbs. apple cider vinegar ¾ cup pure water Put all ingredients in a food processor and puree until creamy. Best served warmed in the dehydrator at 105 degrees.

Raw salsa.

1 pint cherry tomatoes, halved or quarterd – depending on size ½ small yellow onion, diced 1 cup cilantro, chopped 4 clove garlic, minced 2 lemons, juiced 1½ teaspoon ground cumin ¾ teaspoon ground corriander ¾ teaspoon celtic sea salt ¼ teaspoon cayenne 1 tablespoon cold pressed olive oil (optional) Preparation: 1. Mix all ingredients together. 2. Serve.

Chunky gumbo –

this is more like a hearty stew.  2 cup tomatoes, peeled and roughly chopped ¼ cup sundried tomatoes ½ small clove garlic 1 tablespoon parsley, minced 6 large fresh basil leaves 1 teaspoon agave nectar .125 teaspoon or less curry powder light sprinkle cayenne cumin to taste ½ cup okra, young pods, cut in 1/2 inch slices ½ cup corn, cut off whole kernel style 2 tablespoon finely chopped Vidalia onion or other sweet onion 1 8 inch rib clery, with leaves, finely chopped Preparation: Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.

Itailian Mash

Ingredients: 1 clove garlic 1 red bell pepper, chopped coarsely 1 cup olives, pitted 3 tablespoon capers, soaked 10 min, rinsed 1 cup sundried tomatoes, soaked 30 min 2 tablespoon olive oil 2 tablespoon dried oregano 3 tablespoon dried basil–but if you can get fresh, use fresh! 1 cup pine nuts 6 cherry tomatoes (garnish), cut into slivers 1 sprinkle sea salt 1 large sweet potato/yam, chopped coarsely 1 another large yam (optional–for dipping chips), cut into thin rounds Preparation: 1. Set sundried tomatoes and capers to soak. 2. Pit olives: cut them in half, then take out the pit.(Pits are good to suck on while working…)) 3. In a food processor, chop the pine nuts into a coarse flour-like consistency. Set aside in small bowl. 4. Rinse, scrub and coarsely chop 1 yam to put into processor. In this order, process in the other ingredients, tasting regularly to fine tune the recipe to your own taste: garlic, red bell pepper, basil (if fresh), olives, capers, olive oil, oregano, basil (if dried), sundried tomatoes. Adjust to taste. If you want more salty, add more capers. 5. Presentation: Spoon into a bowl or onto a plate so it looks nice, and top with an even layer of the pine-nut flour prepared in step 1. 6. Slice the cherry tomatoes into coin-like shapes and arrange them on top and around the yam-mixture. Drizzle a little extra olive oil just over the tomatoes, and sprinkle sea-salt over them as well. 7. Garnish with fresh basil, parsely or cilantro.

Veg Casserole

lettuce leaves, shredded 1-2 zuccini, shredded in Food Processor 1-2 carrots, shredded in Food Processor Handful of alfalfa sprouts Handful cauliflower, in small bite sized pieces ? red bell pepper, sliced/diced (Handful of chopped red cabbage) Put all of above ingredients in a large salad bowl and mix together. 2 tomatoes 1 stalk celery 2 carrots Juice of one lemon Blend the above 4 ingredients in a blender… Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to the desired thickness and consistency. Adding extra carrots without the seeds/avocado thickens it into a non fat version. Pour this mixture over the salad and mix thoroughly.

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