Whipped Sweet Potatos
from Chef Chad Sarno
1 1/2 c sweet potatoes peeled and chopped
1 1/2 c pine nuts
1/4 c leek chopped
2 T onion powder
3 T flax oil
1/4 c filtered water
1/2 T Celtic salt
2 T dried parsley
In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.
Serves 4
- Contributed by Jan Jenson
Pepper Puppies
1/2 C. Flaxseeds
1 C. Carrots
1/2 C. Almonds
1/2 C. Celery Juice
1/2 C. Red Onion
Herbamare
4 Cloves Garlic
3 Red Peppers
In Blender, blend all but peppers. Cut Peppers in large bite-sized pieces and place on serving plates. Put mixture dollop on top of each pepper and enjoy !!
Sweet Potato Medley
Grate Sweet Potatoes
Salt to taste (transitional)
Add flavored Coconut and Raisins
Mix and Eat
Almost Turkey
2 C. Almonds
2 C. Celery
2 Medium Tomatoes
2 C. Carrots
1 C. Zucchini
1 C. Yellow Squash
1/4 tsp. Sage
1 Tbsp. Fresh Parsley
1/2 tsp. Kelp
2 Tbsp. Flaxseed Meal
Lecithin
Leaf Lettuce
In a blender or food processor, grind 1 C. Almonds into meal and grind 1 C. Almonds into Almond Butter in your Champion or Green Power Juicer. Peel and dice Tomatoes into small pieces. Shred Carrots, Squash, and Zucchini. Cut ½ of the Celery into 1-inch pieces and juice; dice the other ½ of the celery fine. Combine all ingredients, making a stiff dough-like consistency. Add more ground Almonds or Flaxseed if the dough is too thin. Press mixture into a Lecithin lined pan or turkey mold and chill. Serve on a bed of Lettuce, garnished with cherry tomatoes and carrot slices. Serve with cranberry sauce.
Sweet Potato Dish
Sweet Potatos
Peeled & cut into squares
Filtered water
Psyllium powder
Cinnamon
1/2 lb. apricots and mango
Puree all together and add honey (transitional) to sweeten
Faux Salmon (Mock Tuna)
This attractive dish resembles salmon casserole. But we know it's not!
For luncheons or brunches this recipe is lovely served in a scooped out tomato.
Ingredients:
2 cups almonds, soaked 8-10 hours
2 whole carrots
1/2 cup coarsely chopped red onion
1 1/2 cups finely minced celery
1/2 cup minced parsley
1/4 cup minced shallot or scallion
1/4 cup lemon juice
2 teaspoons kelp powder
1 teaspoon dulse powder or granules
1 tablespoon liquid aminos
2 teaspoons nama shoyu or
1 teaspoon sea salt
Soak
almonds 8-12 hours, drain, rinse, drain again. Put almonds, carrots and
onions in juicer, put in large bowl, add celery, parsley, shallots,
lemon juice, kelp, dulse, liquid amino's or sea salt, stir thoroughly.
Shape in mold, free hand-fish shaped or in pie crust.
Keeps several days in refrigerator.
Serves 4-6
Cold Black Ink Linguini With Spicy Sesame Sauce
1 package of hijiki, (soaked 30 minutes),
2 scallions chopped,
1 cup broccoli chopped
Mix together, set aside, prepare sauce.
Spicy Sesame Sauce
1/2 cup sesame seeds,
1/2 cup almonds,
1 t. minced ginger,
1 t. minced garlic,
1 T. nama shoyu,
1 T. miso,
1/2 lemon juiced,
1/4 t. cayenne,
2 dates soaked,
1/4 cup water
Blend until creamy, pour over salad.
- Contributed by Jan Jenson
Mashed Avocado
1 avocado, mashed up
1 tomato,
1 zucchini, peeled/sliced into noodles
Mash up avocado.
Chop tomato up.
Peel zucchini, slice into noodles use potato peeler, chop up noodles in pieces.
Mix in all ingredients.
Add dried herbs. Use Tarragon, Oregano, Cumin, and/or Thyme, also add a sprinkle of Unrefined Sea Salt if desired.
- Contributed by: Jinjee
Zoom Burgers
1 1/2 cups walnuts soaked for 12 hours and dehydrated
2 cups zucchini, shredded
3/4 cup celery, minced
1 1/2 cups mushrooms, minced
1/2 cup red onion, minced
1 clove garlic, crushed
2 tablespoons dark miso, plus a little water
2 tablespoons nutritional yeast
1 tablespoon fresh sage, minced
1 teaspoon Celtic Salt
1/2 teaspoon white pepper
3 tablespoons parsley, minced
1/4 cup golden flax, ground into powder
Special equipment: processor, dehydrator
1.
Place 2/3 of the walnuts in the food processor, and puree. Add the
zucchini and pulse to mix.(Do not over process-mixture will be textured)
Put in bowl large enough for mixing.
2. Mince remaining nuts by hand or pulse in processor until grainy.
3. Combine remaining ingredients together and stir well.
4. Form burgers 1/2 inch thick using 1 cup mixture per patty.
5. Place on Teflex sheet in 105 degree dehydrator for 6-12 hours or desired texture. Turn once during dehydration time.
6.
Serve on lettuce leaf or live sprouted grain bun with Cashew
Mayonnaise, Honey Mustard, and "Ketchup" with all the trimmings.
Servings: 6
- Contributed by Jan Jenson
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
- Contributed by Jan Jenson
Almond Stuffing Recipe
- Makes 4 servings
-- 2 cups almonds, soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking)
-- 1 apple, cored and chopped
-- 2 cloves garlic, crushed
-- 1/2 yellow onion, chopped
-- 4 stalks celery, diced
-- 2 tablespoons ground golden flax seeds
-- 1 tablespoon olive oil
-- 2 teaspoons tamari
-- 1/2 teaspoon sea salt
-- 2 tablespoons poultry seasoning
Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for five days.
Serve garnished with cranberry relish.
This recipe comes from Jenny Cornbleet and Living Light Culinary Art Institute.
Love to all,
Schall
Fresh Tomato Pasta
4 zucchini
20 cherry tomatoes halved
4 sundried tomatoes soaked
1 tsp Himalayan crystal salt
1 tsp dried or fresh basil
1 clove garlic minced
4 Tbs olive oil
1/2 red bell pepper diced
Cut zucchini into thin strips.
Dice sundried tomatoes.
Mix zucchini, cherry tomatoes, sundried tomatoes, garlic, salt, basil, olive oil and bell pepper.
Toss well.
- Contributed by Jan Jenson
Holy Frijoles (Refried Beans)
2 cups sprouted rye: Rujuvelac pulp
1 apple
1 Red chili
2 tsp Mexican seasoning
1 tsp garlic powder
1 tsp cumin powder
1 tsp Celtic salt
Mix all ingredients together.
- Contributed by Jan Jenson
Stuffed Peppers
1 cup alfalfa
1 cup lentil sprouts
1/2 medium avocado, mashed
1 teaspoon tamari
4 green or sweet red peppers, hollowed out
Mix sprouts, avocado, tamari, and lemon juice together in a bowl.
Stuff mixture into hollowed out peppers and serve on a bed of alfalfa sprouts.
Squash Noodles with Pesto Sauce
- feeds 2 hungry people
Ingredients
1 medium spaghetti squash
2 cloves garlic, peeled
2 tablespoons cold-pressed olive oil
½ cup walnuts, coarsely chopped
2 cups fresh basil leaves
sprinkle lemon juice, to taste
sprinkle cayenne or crushed red pepper, to taste
Preparation Cut the spaghetti squash in half width-wise, and remove seeds. Using a fork, scoop the inside of the squash, forming thin strands (if they stick together, use fork to separate).
In a blender or food processor, puree the basil, garlic, olive oil, walnuts, and cayenne (add a few kale leaves for an extra boost of greens).
Pour on top of the spaghetti squash, mix it up, sprinkle on some lemon juice and serve.
Sounds good. Eat and enjoy!
Live Fries with Tomato Basil Sauce Recipe
Live Fries
Peel and slice one large jicama so it looks like French fries.
Combine in a bowl with:
1 tablespoon onion powder
2 tablespoons extra virgin olive oil
1 tablespoon paprika
Sea salt to taste
Serves 5.
We recommend serving live fries with Tomato Basil Sauce (please see below).
Tomato Basil Sauce
Blend 2 cups fresh chopped tomatoes.
Add the following ingredients and blend:
1 cup sun-dried tomatoes
3/4 cup chopped fresh basil
Juice of 1 medium lemon
2 tablespoon olive oil
4 dates (or some raisins)
1-2 cloves garlic
Serves 9.
Thanks to Victoria Boutenko at www.RawFamily.com.
Almond Carrot Pâté with Lettuce and Red Bell Peppers
By Frederic Patenaude
Basic recipe serves 3-4
1 cup almonds (measured before soaking)
2-4 medium carrots
Directions:
The
almonds should be soaked 8 hours in water, or over night. After
soaking, homogenize the carrots and almonds to create a pâté. The best
way to do this is to use a Champion juicer or Green Life juicer (or
other similar juice) with the blank plate on alternating between the
carrots and the soaked almonds. You may also use a food processor or
even a blender (more difficult). The idea is to achieve a nice pâté
consistency.
* Note: the more carrots you use, the more “juicy” and less fatty the pâté will be. The more almonds you use, the more fatty and rich it will be. It depends on your preference.
When you have the pâté ready, add the following to the mixture:
1 lemon (juice of)
3-5 green onions, chopped fine
Dulse flakes or whole dulse (briefly rinsed) to taste (I usually add several heaping tablespoons of dulse flakes)**
Serve this pâté inside red bell pepper halves and romaine lettuce leaves!
** Note: Dulse is a sea vegetable. You can find it most health food stores. It will give the pâté a more salty and “fishy” flavor, which is what we’re after. I suggest using 2-4 tablespoons of dulse powder. If dulse isn’t available, use some sea salt.
Chili Recipe
CHILI
- by Tim Trader and Laurie Master
Serves 4 when served with a simple salad
This is a low-fat, healthful alternative
3 cups tomatoes, diced small
2 cups of red bell peppers, diced small
3/4 cup zucchini, chopped
1/4 cup sun dried tomatoes
Combine 2 cups of tomatoes and 1 cup of bell pepper with sun dried tomatoes and zucchini in the blender. Blend well. Place remaining diced tomatoes and bell peppers into four serving bowls, then pour blended mixture on top. Serve immediately.
Optional: For a more authentic, "chili" taste, you may add 1/4 teaspoon cumin and 1/4 cup of diced onion. Try it first as is, then add if you would like.... enjoy.
[Janee said to blend the tomatoes, red bell pepper and zucchini first and then the sun dried tomatoes.]
-- thanks to Jan Jenson
BLT Recipe
- by David Klein
6 large lettuce leaves
1/2 cup of Brazil nuts, soaked and ground
1 oz.of sun dried tomatoes, soaked
1/4 cup of pine nuts, soaked
1 slice large tomato
1 thin slice of sweet onion (optional)
INSTRUCTIONS:
Drain soaked sun dried tomatoes, then blend with ground Brazil nuts.
Add
water as needed to make a workable mixture. Form the tomato mixture
into a patty. Janee said the Brazil nuts and sun dried tomatoes taste
like bacon.
Place the patty on 3 leaves. Drain, rinse and blend pine nuts. Add water as needed to create a creamy consistency. Spoon the pine nut mixture over the patty. The pine nuts act like a mayonnaise. Top with the tomato slice, sliced onion and 3 leaves of lettuce. Enjoy.
If you don't have pine nuts you can always use cashews instead.
- thanks to Jan Jenson
Tasty Veggie Burgers Recipe
Linda Carpenter
** This recipe is great doubled, with the extras going in the freezer…
5 cups almond (or any nut) pulp
(Can use the pulp left from nut milk, or just soak fresh nuts)
1 small butternut squash (peeled and cubed) – can substitute carrots here
2-1/2 cups pumpkin seeds (soaked 8-12 hours)
1 red bell pepper
1/2 to 1 onion, chopped (sweet onion)
2 to 3 stalks celery, cut into pieces
1/4 to 1/2 cup fresh basil (washed and taken off stem)
1/4 to 1/2 cup fresh parsley (washed and taken off stem)
2-3 cloves garlic
1 Tbsp. dry dill (or ½ cup fresh)
3/4 cup ground flax seeds
Celtic sea salt- 1 to 2 tsp.
Stevia - 1/4 tsp. dry or 10 drops liquid
Several dashes of cayenne pepper
Trocomare seasoning- 1 1/2 to 2 Tbsp.
Put nuts (if whole and soaked), squash, pumpkin seeds, bell pepper, onion, celery, basil, parsley, garlic and dill through juicer using the solid plate.
Then mix in flax meal, salt, Stevia, cayenne and Trocomare seasoning. (**if using nut pulp, just add this to juicer mixture and seasonings)
Form into round burgers and place on a mesh sheet if possible, or on a teflex sheet if too moist. If on a teflex sheet, dehydrate 4 to 6 hours on 95 degrees, shift to mesh sheets for another 4 to 6 hours or desired dryness.
Marinated Green Beans Recipe
Recipes for Life - Rhonda Malkmus
1 lb. green beans
1 garlic clove
½ tsp. dried rosemary
¼ cup fresh basil
1 TB extra virgin olive oil
2 TB onions
2 stalks celery
1 C tomato
Juice of ½ a lemon
Bragg Liquid aminos to taste
Wash and remove ends from beans, slice lengthwise and then diagonally into 1 inch pieces chop tomato, dice celery, and mince garlic and basil. Combine with other ingredients and marinate 1 hour before serving.
Granola
Yields 12 cups
5 c. sprouted buckwheat
1 c. sprouted sesame seeds
1 c. sprouted pumpkins seeds
1 c. soaked sunflower seeds
1 c. soaked millet
1 c. soaked almonds
2 diced apples
1 c. honey
3 c. water
1 Tbs. vanilla ext
1 1/2 Tbs. cinnamon
2 tsp nutmeg
1 c. raisins
| 1. | Core and dice apples. |
| 2. | Whisk honey, water, vanilla, cinnamon, and nutmeg together in a large mixing bowl. |
| 3. | In a food processor grind almonds coarsely and empty into large mixing bowl. |
| 4. | Add all sprouted and soaked seeds to mixing bowl. |
| 5. | Mix well, covering all ingredients in honey water. |
| 6. | Soak for 3 hours. |
| 7. | Spread onto teflex sheets. |
| 8. | Dehydrate at 105 degrees for 12-15 hrs. Granola will be dry and crunchy when done. |
| 9. | Enjoy with nut mylk, yogyrt, and fruit |
Raw Couscous by Raven
Raven just invented a new kind of couscous!
Cut up some cauliflower and pulse it in the food processor down to couscous sized bits (about half the size of a grain of rice). Now you have a base that is a lot like rice, or almost exactly like couscous, and that you can flavor the way you would a rice dish. We put olive oil, garlic, salt, paprika, leeks and thinly sliced celery on it. Delicious!! And there are a thousand different ways to vary this dish! Small food processors are available at any home store for as little as $35 and can make your raw vegan lifestyle a lot easier - and more tasty too!
Enjoy!
Jinjee
http://www.TheGardenDiet.com
Mock Chicken Salad
This is really delicious stuffed in a large tomato or avocado.
Serves 4-6
Ingredients:
1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon
Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!
This recipe is from The Raw Table. There is a yummy looking picture of it there.
http://www.therawtable.com/recipecoll/mockcs.htm
Victoria's Raw Vegan Lasagna Recipe
- Here's a real Raw Vegan Gourmet treat, from Victoria Boutenko of RawFamily.com
CHEESE: (Start 8-12 hours ahead of assembly time)
Blend:
2 cups soaked cashews or almonds
1 Tbs lemon juice
enough Rejuvelac to make a fairly thin paste
Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
2-4 Tbs raw Tahini
2 Tbs miso (raw light or dark)
2 cloves of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.
RED SAUCE: (Start at least 2-3 hours ahead of assembly time)
Blend:
4-6 dates soaked 2-3 hours (do not pour the water off)
2 cloves of garlic
2 heaping Tbs soaked basil or 3/4 cup of fresh basil
2 cups of sun-dried tomatoes.
Cover tomatoes with water and soak, adding enough water to keep them covered until soft.
MARINADE:
Blend:
3/4 tsp of thyme, oregano & basil
1/4 tsp ground mustard (grind it in a coffee grinder)
1/4 tsp Celtic Salt
1/8 tsp Cayenne or ground up hot red peppers
1/4 - 1/2 cup (depending on taste) Olive Oil
1/4 - 1/2 Tbs lemon juice (commensurate with Olive Oil)
Refrigerate to marinate.
BODY: (Start from 2 hours to a day ahead of time)
Pour marinade over 3 - 4 zucchinis sliced very thin (can use a Saladacco or carrot peeler to slice).
Let sit from 2 hours to all day.
Drain in colander.
Take one bunch of spinach (1 pound size) and use only the leaves.
Use the drippings from the colander filled with the zucchini to coat the leaves.
ASSEMBLY of the Lasagna:
Layer 1/2 of the zucchini on the bottom of a 9" x 13" pan.
Spread the cheese on top of the zucchini.
Cut up enough Portobello or other large mushrooms to form the next layer.
Layer on the rest of the zucchini.
Pour on 1/2 of the red sauce.
Layer on the spinach which was marinated in the zucchini drippings.
Pour the rest of the red sauce over the top using a spatula.
Top with remainder of the mushrooms and some black olives for decoration.
Mock Salmon Pate Recipe
2 Cups Almonds, soaked overnight
2 Medium or Large carrots
Put the above through the Champion with the blank
ADD:
½ Cup celery – diced
½ Cup seeded cucumbers – diced
½ Cup onions – chopped
Dressing: Put all in Vita-Mix
½ Cup of Almond Milk
2Tbs lemons – juiced
¼ onion
¼ sweet yellow pepper
¼ sweet red pepper
¼ Cup cucumber
Pinch of cayenne
1 clove garlic
2 Tbs Parsley – chopped
1 Tbs Dulse
Bragg’s to taste
Dill (optional)
Alligator Eggs Recipe
6 Avocados
2-3 cups grated carrots
1 med onion (Diced)
3-6 clove garlic (minced)
2-3 lemons juiced
Pinch cayenne
Braggs to taste
Cut Avocado in half – remove avocado from shell - save shell
Mash avocado to semi – smooth consistency (lumpy)
Mix all ingredients together – (Do Not Blend in Vitamix)
Spoon into half shells – Top with a pinch of cayenne
Serve and enjoy!!!!
Learn more about Dr. Ann Wigmore and Raw Living Foods:
Serving since 1972.
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