Raw Living Foods Lifestyle Training - chiDiet.net

Cream Sandwich Cookies

Linda Carpenter
Beautiful on Raw: Uncooked Creations

2C almonds, soaked overnight
2C dried shredded coconut, unsweetened
1/2 C raw carob
1/2 C raw honey
1C raw cashews, soaked overnight

Place  almonds, 1 cup shredded coconut, carob, and 1/4 cup raw honey in the food processor.  Process until smooth.  Spoon the batter into cookies 2 inches in diameter and 1/4 inch thick on the teflex sheets and dehydrate for 4 hours.

Remove teflex sheets, turn cookies over, and dehydrate for an additional 4 hours.

Filling:  Mix cashews with remaining cup of coconut and raw honey in a food processor.  Put filling between two cookies and refrigerate before serving.

Option: Agave Nectar instead of honey.

Sunflower Pate

3  cups sunflower seeds, (soaked 8-12 hours,sprouted 2-4 hours)
1  cup squeezed lemon juice
1/2  cup chopped scallions
1/4-1/2 cup raw tahini
1/4  cup liquid amino's, or (2 tablespoons nama shoyu, or pinch of sea salt with add'l water)
2-4  slices red onion, chunked
4-6  tablespoons chopped parsley
2-3  medium cloves garlic, coarsely chopped
1/2  teaspoon cayenne pepper (to taste)

Soak sunflower seeds 8-12 hours, drain, sprouted for 3-4 hours (leave out on counter)
then thoroughly rinse and drain removing husks.

In food processor add:
sunflower seeds
lemon juice
scallions
tahini
liquid amino's
onion
parsley
garlic
cayenne, until smooth paste.
blend, taste and season, pate develops strong garlic taste in hours.

Makes 8 cups

-From the book, "The Raw Gourmet, Simple Recipes for Living Well"

Cranberry Relish

Pat Benfield

3 C Cranberries
1 Pear
1 Apple
1 Orange, with skin
Honey
Cinnamon and cloves

Chop, mix and serve.

Apple Nut Horseradish Dip

Contributed by Pat Benfield 
Pamperedpallet.com

2 apples, peeled, cored
1 T lemon juice
1/4 C yogurt
1 T prepared horseradish
2 T minced or ground walnuts

Grate apples, immediately combine with lemon juice to prevent discoloration.  Blend in remaining ingredients.

Serve dip with chips, crackers, or vegetable dippers.

Raw Brownies

Hallelujah Kids

2 cups cashews, soaked 30 minutes and drained
2 T cocoa powder or carob powder
1/2 cup almonds
1/2 cup honey or agave nectar
4 T chopped hazelnuts
Water to blend

Blend all ingredients; the consistency will be thick.  Spread mixture onto teflex dehydrator sheets.  Dry, turning after 12 hours (peel off teflex sheet), until chewy brownie consistency, about 24 hours total.

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.

Store in the refrigerator for up to 12 months.

- Contributed by Jan Jenson

Crunchy Rosemary Almonds

1  lb almonds - blanched
1 t.or T. sea salt (transitional)
1-2  t. powdered rosemary,
2T or more of dried rosemary sprigs
Olive oil (transitional)

In refrigerator,soak almonds over night (longer is OK) in water mixed with the sea salt and powdered rosemary.
Drain almonds, dehydrate slowly until crunchy.
Stir almonds occasionally, taste-test until they are desired crispness.
Dehydrate 4-6 hours or overnight, depending upon humidity, etc.
Pour almonds into bowl drizzle olive oil over them to lightly coat.
Stir dried rosemary sprigs
Sprinkle a little extra sea salt, if needed.
Store in refrigerator, they keep indefinitely.

Cashew Apricot Cookies

2  cups Cashews soaked overnight
1  cup Sweet and sour dried or fresh apricots
1  cup soaked Raisins (small cup)
2  overripe bananas

Blend till the crumby consistency, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not over dry) at the temperature of 105 F. Turn over 8-12 hours or when see, one side is dry enough.

Follow the above procedures. If you wish to make some variations, then use the above crumby batter, add soaked poppy seeds for CASHEW APRICOT POPPY SEEDS COOKIES or sesame seeds (also soaked) for ... yes, CASHEW APRICOT SESAME COOKIES.

Experiment, favorite nuts, seeds and fruits. It is always good to use a combination of a fresh fruit and some dried soaked fruits with nuts or sprouted grains.

- Contributed by Jan Jenson

Zucchini Pesto

1  medium-large zucchini, diced very finely
1  clove garlic
1/4  cup coarsely torn or chopped fresh basil
3  T. pine nuts
3 to 4  T. extra-virgin olive oil

In mortar mash garlic with pinch of salt, if desired.
Work in basil and pine nuts until smooth.
Work in olive oil, then finely chop zucchini.
Serve as relish or dip.

- Contributed by Jan Jenson

Salsa

5  medium tomatoes
1  small red onion
2-4  cloves garlic (to taste)
1 hand full of fresh cilantro
1 raw unfiltered apple cider vinegar
1 juice of lime
1  dash celtic sea salt
1  dash black pepper (optional)
2-3 jalapenos (optional)

Chop-by hand the following ingredients:

Dice tomatoes,dice onions, press only two fresh garlic cloves, (add more later if needed). De-stem and chop cilantro in medium bowl.

Pour enough apple cider vinegar so liquid is level with the amount of tomatoes.

Juice one lime, add to salsa. Mix thoroughly. Add salt, pepper, more garlic or jalapenos
if desired to taste.

The apple cider vinegar amplifies the kick of the onions and garlic. The finer you dice
the onions and more garlic you add, the hotter the salsa becomes without jalapenos.
Just try a few bites, and you'll tear up and start to sweat!

Enjoy... don't forget to keep a cool green smoothie near, to put out the fire!!!

- Thanks to http://surrenderedwill.blogspot.com/

Banana Ice Cream

Banana Ice Cream

From Nature's Pantry
by Mark Blackburn

Ingredients:
Frozen Bananas

Preparation:
Feed frozen bananas into juicer.
Chill juicer parts in freezer first
Makes a small batch.

Garnishment Toppings: Fresh fruit

- Contributed by Jan Jenson

Coconut Honey Butter

Coconut Honey Butter

1/2 cup Pure Joy Coconut Oil (butter)
2 Tbs. honey
1/8 tsp. Celtic salt
A very small dash of turmeric for color

Mix by hand in a small bowl with a firm spatula or fork.
Store at room temp in a glass jar.

- Contributed by Jan Jenson

In Praise of the Sunflower Seed

If you're like me, you can stop and gaze for many minutes at a beautiful field or stand of sunflowers.

And if you're like me, you probably used to buy little plastic bags of sunflowers when you were a kid. You know the kind they were really salty and you'd crack the seed between your front teeth and then chomp down on the delicious kernel while spitting out the husk. And your mom would yell at your for spitting and acting common.

I loved those seeds when I was a kid, but, honestly, commercial sunflower seeds in the cellophane bags don't cut the mayonnaise compared to raw sunflower seeds and sprouted sunflower seeds.

Talk about good protein, the protein in sunflower seeds can't be beat. And it won't clog up your innards like beefsteak and pork chops coagulated with grease.

Raw sunflower seeds make for a tasty mid afternoon snack too, and they're a lot better for you than a Snickers bar or a Dr. Pepper. Wash 'em down by chewing them until they're a liquid. Savor the subtle tastes as your mouth enzymes break them down and prepare the seeds for stomach digestion.

Sprouted sunflower seeds? Better yet as a snack!

A lot better for your heart and health than commercial dairy from cows violated with growth hormones and all those antibiotics.

Ready to add some real sunflower seeds to your diet?

I hope so.

More info at: http://chetday.com/sunflower.html

Blueberry or Cranberry Snow Cookies/Scones

Blueberry or Cranberry Snow Cookies/Scones

4  apples
3  carrots
2 cups  pitted dates (packed)
4 cups  soaked almonds
1/2 cup Pure Joy Coconut Oil (softened not completely melted)
3 cups  raisins
4 cups  shredded coconut
3 cups  soaked walnuts or pecans (dehydrate ahead for best results)
2 cups  blueberries or cranberries (frozen ok)
2 cups  golden flax seeds ground into meal
1 tsp.  Celtic sea salt
3/4 tsp stevia powder (optional)
2 cups  dried apples chopped fine in a food processor

Place apples, carrots, almonds, and dates in food processor or juicer alternate fruits, nuts, dates (very important).
Mix all the ingredients together in a bowl.
Shape into 2 oz round cookies or 4 oz scones using 1/4 or 1/2 measuring cup. Dehydrate at 105 degrees (approx. 8 hours). Refrigerate if keeping more than 4 days.
Makes 60 cookies or 30 scones.
Enjoy Snow Cookies/Scones with Coconut Honey Butter.

- Contributed by Jan Jenson

Coconut Honey Butter

Coconut Honey Butter

1/2 cup Pure Joy Coconut Oil (butter)
2 Tbs.  honey
1/8 tsp Celtic salt
Sm.dash turmeric (for color)

Mix by hand in small bowl with spatula or fork.
Store: room temp in glass jar.

- Contributed by Jan Jenson

Raw Chocolate Pops

Raw Chocolate Pops

1/2 cup raw cocoa butter
2 tbs. cocoa powder
1 cup cashew milk or almonds
3 tbs. agave nectar or honey

Melt cocoa powder by placing the bowl of cocoa butter in warm dehydrator or place the bowl in warm water.
Add the cocoa powder to blender, add other ingredients.
Blend everything till smooth.
Transfer the mixture to popsicle molds, freeze for four hours.
Enjoy.

- Contributed by Jan Jenson

Dried Fruit Candy, by Dr. Ann Wigmore

Dried Fruit Candy
by Dr. Ann Wigmore

6 medium pitted dates
1/2 cup raisins
6 medium dried figs
4 T. spring or filtered water
2 T. maple syrup
1 cup coarsely ground sunflower sprouts (meal)

Grind dried fruits together in slow turning juicer, nut mill or good processor. 
Roll fruit mixture into 1 inch balls and set.
Mix water and maple syrup in a shallow bowl. 
Dip dried fruit balls in liquid and roll in sprouted sunflower meal to coat.

Post Work-Out Pick-Me-Up

"Post Work-Out Pick-Me-Up"
by Chet Day

I don't know about you, but after I finish jogging or lifting weights, I can usually go for a refreshing pick-me-up. And of course having a nutrient-rich drink is a smart thing to do since you've just stressed your body and broken down millions of cells. At this point, you need something nutritious to help your ole bod create healthy, new cells.

My favorite post work-out cell replacer is as follows:

8-ounce glass of freshly extracted vegetable juice (composed of):

• 2 oz. ounces of carrot juice
• (combination of 6 oz. of these): celery, kale, Romaine lettuce, tomato, apple, and anything else that looks good in the veggie bin.

Swirling the first mouthful of this concoction through the choppers and up and over the tongue is a taste treat that can't be beat. Adding a little dab of hot sauce or juicing a tiny jalapeno without the other veggies (juice it first so the next user of the juice machine isn't in for a hot surprise) makes a memorable drink that will leave you smacking your lips in happiness.

So sweat up a storm with your daily exercise and then feed the cells with a fresh glass of veggie juice. What a great way to end an afternoon.

Thanks to http://chetday.com.

Igor’s Lentil Spread - Recipe

Igor’s Lentil Spread

This is a perfect recipe for the cold season when we crave heavier foods.

½ cup sprouted lentils
½ cup sprouted garbanzo beans
1 medium avocado
3 green onions
1 Tablespoon Nama Shoyu (raw soy sauce)
1 Tablespoon olive oil

Blend all ingredients in food processor for one minute or until smooth. Spread over your favorite cracker, raw bread, or lettuce leaf.

- Thanks to Victoria at www.RawFamily.com.

Pumpkin Seed Tip recipe

Pumpkin Seed Tip

Save those pumpkin seeds! Pumpkin seeds support the function of the immune system, assist prostate health and help lower cholesterol levels. They are also a useful source of omega 3 fatty acids and zinc.  Enjoy a time of family fun by  turning them into a healthy whole food treat.

Remove the seeds from the pumpkin's inner cavity and wipe them off with a paper towel to remove excess pulp. Spread them out evenly on a paper bag and let them dry out overnight.

The next day, place them in a single layer on dehydrator trays and put them into the dehydrator for 8-24 hours.  It's lots of fun and your family will reap the rewards of a healthy snack.

P.S. from Jan:    Butternut and Acorn and other types of squash seeds are VERY tasty too!  I like to put them on dehydrator trays and dry; saves all their nutrients and digestive enzymes.

-- thanks to Jan Jenson

Candied nuts recipe

Candied Nuts

Soak 3 cups of nuts and or seeds for the required time:

6 to 12 hours for almonds, walnuts, or pecans.
4 to 6 hours for most seeds.

Put the nuts into the following mixture:

- 2 Tablespoons of oil (olive, hemp, or sesame)
- One half cup agave nectar
- 2 teaspoons of cinnamon
- 1 teaspoon sea salt
- 1 teaspoon vanilla

In a large mixing bowl, mix all ingredients together. Place on a dehydrator tray and dehydrate for 12 hours or until crunchy.

- from Mike Snyder, TheRawDiet.com

Perky Pecan Petites Recipe

Perky Pecan Petites
Carol S., Health Minister

2 cups raw pecans
1 cup organic raisins
Half an apple, peeled, cored and cut into chunks
Unsweetened, unsulphured, shredded Coconut

Alternate pecans, raisins, and pieces of apple through Champion or Green Star juicer using the blank. Mix dough to smooth consistency. Take slightly rounded teaspoonful of dough and roll into ball. Roll in coconut. Dehydrate for 10 hours at 105 degrees. Store in refrigerator. Note: you don’t have to dehydrate if you do not wish. It simply makes a better consistency for the cookie.

Zucchini Chips Recipe

Zucchini Chips
Phyllis Ryan

For sweet ones (sm. round bowl)
Zucchini sliced very thin coated with Agave Nectar
Dehydrated over night 105 degrees

For salty ones (rectangular bowl)
Zucchini sliced very thin coated with Italian dressing (Good Seasons Packet prepared as directed)
Dehydrated all day 105 degrees

Cashew & Almond Nut Butter

"Suzanne" suziesgoats@yahoo.com

Ingredients:
1 cup of raw cashews
1/2 cup of raw almonds

Directions:
* Use a strong blender or food processor to process nuts until they form a thick, spreadable paste.
* This cashew and almond nut butter will stay fresh for up to one week in an airtight jar in the refrigerator.
* Try this delicous cashew and almond nut butter with fresh celery sticks, fresh fruit, or a green vegetable salad.

Note: you can substitute the almonds in this recipe with pecans or walnuts. Pecans and walnuts have a higher healthy fat content than almonds, making for more of a light and buttery texture. Pecans will impart more sweetness to this nut butter than walnuts will.

If you soak nuts before eating them, just be sure that they are completely dry before you blend or process them.

Tahini

Recipes made with Tahini

(from The Raw Gourmet (Alive Books, 1999) by Nomi Shannon)
Reprinted with permission of the author.
www.rawgourmet.com

Frozen Vanilla Bliss

This tastes very much like dairy soft serve ice cream, only better. Not only is it a great way to start your day but it also makes a healthy snack. Use more tahini if you are a bodybuilder or are trying to increase your (good) fat, protein and calorie intake. Bodybuilders might try 1 cup of water, 4 tablespoons of tahini and 2 frozen bananas. The addition of carob or other fruit works very well in this recipe--let your imagination run wild! If you prefer a sweeter drink, add one or two soaked dates, or a bit of maple syrup (which is not raw).

3/4 cup water
2 tablespoons raw tahini, or more to taste
1-2 frozen bananas, cut in chunks
Dash vanilla (optional)

In blender, combine water, tahini, banana and vanilla.
Blend until thick and smooth.
Serve immediately.
Serves 1.

Creamy Carrot Asparagus Soup

This could be called the king of soups. The fiber in the asparagus creates a delightful texture,  and the tahini gives the soup a smooth quality. Do not use the woody ends of the asparagus; chop only the most tender part, about two inches from the end. (Vegetarian dogs are known to love the woody ends of the asparagus; they chew on them like a bone!)

1 cup carrot juice
1 cup coarsely chopped asparagus, or more to taste
2 heaping tablespoons raw tahini or almond butter
1 teaspoon chopped onion, or more to taste
nama shoyu (a raw soy sauce) or celtic sea salt, to taste
Dulse flakes, to taste

In a blender, combine the carrot juice, asparagus, tahini, onion, nama shoyu and dulse flakes. 
Blend all the ingredients until smooth.
Taste and adjust the seasonings.
Yields approximately 1 1/2 cups.
Serves 1.

Variation: Heat soup in the top of a double boiler or over very low heat until it is warm to the touch. For extra spice, stir in 1/2 teaspoon wasabi powder.

Orange Tahini Dressing

This delightful light dressing only takes a few minutes to make. Its simplicity invites variation. Try adding 1-2 teaspoons tamari (a soy sauce made without wheat), or 2 teaspoons poppy seeds and 1/4 teaspoon Chinese 5-spice powder.

2 tablespoons raw tahini
1/2 cup fresh orange juice
1 teaspoon dulse flakes
1 teaspoon grated ginger root
1/4 teaspoon cinnamon
1/8 teaspoon curry powder
Pinch sea salt

In a small bowl, place the tahini
Add the orange juice gradually, blending it with the tahini
Add the dulse, ginger, cinnamon, curry, and salt
Yields approximately 1/2 cup

Halvah

Halvah is a candy popular in the Middle East, where it is made from ground sesame seeds. This is far superior to the store bought variety. For a lighter version, make this recipe with the almond pulp leftover from making almond milk. (Use the almond pulp the day you make it.)

1 1/2 cup raw almonds
1/2 cup raw tahini
3 tablespoons honey (or 3-4 soaked dates)
1 teaspoon vanilla

In a food processor, place almonds and process until finely ground.
Add the tahini, honey and vanilla, and process thoroughly.
Press the mixture onto a plate or pan until it is 1/2" (1 cm) thick (don't worry about filling the pan, just press the mixture to the correct thickness).
Chill the halvah in the refrigerator for 1 hour or more, then cut it into bite-sized pieces and roll into little balls.
Yields 20-24 pieces.

Variation: Add 3 tablespoons carob to mixture.

Nomi Shannon lives and works in Sedona, Arizona. She is hard at work on her second raw food recipe and resource book: Simply Raw. Occasionally Nomi holds raw food intensive workshops in her home, contact her for more information.

Adapted from the book, The Raw Gourmet, Simple Recipes for Living Well, (Alive Books, 1999) by Nomi Shannon. A full-color comprehensive recipe and resource book, The Raw Gourmet contains recipes that bring us the tastes we crave and the live enzymes we need to survive on this planet in this millennium. To order call: 888-316-4611, or email rawgourmet@aol.com. Visit the Raw Gourmet website at: www.RawGourmet.com.

With permission of the author, Nomi Shannon. Check out the FREE 7 part email course that Nomi offers at her site,  called The Raw Truth, each of the 7 brief "classes" includes a free recipe.
www.rawgourmet.com
rawgourmet@aol.com

We wish to express their sincere thanks to Ms. Shannon for allowing us to reprint this article.

Caroline’s Supreme/Sunflower Seed Paté Recipe

4 Cups sprouted sunflower seeds
1 Cup soaked almond or sprouted pumpkin seeds
6-8 Medium carrots

Grind above through Champion Juicer (carrots can be juiced for a dryer consistency).

Add:
1 Medium onion, chopped fine
2 Stalks celery, chopped fine
1/4 Cup parsley, minced
4 Cloves garlic, minced or crushed
2 Lemons juiced
2 Avocados, mashed
1 teaspoon curry powder

Mix well; form into a loaf, decorate and serve.