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
"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):
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.
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
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.
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
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
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
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.
"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.
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!)
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
Pat Benfield
3 C Cranberries
1 Pear
1 Apple
1 Orange, with skin
Honey
Cinnamon and cloves
Chop, mix and serve.
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
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.
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"
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.
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.
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
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.
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/
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
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
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
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.
