Raw Living Foods Lifestyle - chiDiet.net

Cranberry Orange Sauce Recipe

Created by Jackie Graff
Sprout Raw Food

1 pound cranberries
2 oranges, seeded and peeled
2 apples, cored and peeled
1 tablespoon orange zest ( from organic oranges only)
2 cups walnuts, washed, soaked for 6 hours, and dried for 6 hours in the dehydrator
8 medjool dates, pitted and soaked for 1 hour if they are not soft
½ cup raw honey

Process cranberries in a processor until coarsely chopped and remove to a bowl.  Process orange, apples, orange zest, dates and honey until finely minced.  Place in bowl with cranberries.  Process walnuts in a processor until coarsely chopped and add to bowl of cranberries, oranges and apples.  Combine all and mix well.  If more sweetness is needed add more dates and honey.  This is best if made a day ahead and refrigerated.

Pressed Red Cabbage Caraway Slaw Recipe

6  cups thinly sliced red cabbage (1/2 large cabbage)
1  large onion, sliced thin
1  teaspoon sea salt
1  tablespoon caraway seeds
2  teaspoons liquid aminos, or nama shoyu or additional sea salt

Place vegetables in bowl, add sea salt, caraway seeds and Liquid amino's evenly over vegetables. With hands, knead and toss salad, crushing vegetables with hands, 5-6 minutes.

(experiment with different vegetables)

Serves 4-6
Keeps 4-5 days refrigerated.

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

Fruit Salad Too Recipe

Contributed by Pat Benfield

Bananas
Apples
Oranges
Tangerines
Grapes/Raisins
Orange juice
Mayo – Vegenaise Walnuts (transitional)

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Email your raw food recipes to [email protected] and you may see them posted here!

Italian Dressing Recipe

1/2 inch vinegar
1/2 inch water
3/4 C oil
Italian Seasonings

Creamy Carrot Soup Recipe

4 Large Carrots
12 Sweet Onions
2 Cloves Garlic
1 C. Spinach
1 tsp. Celtic Salt
1 Tbsp. Cumin
3 C. Filtered Water

Blend in Vita Mix until smooth.

Carrot Juice Soup Recipe

1  cup celery juice
2  cups carrot juice
1  cup carrot pulp
1/2  avocado
1 small handful dill, or cilantro
2  medium tomatoes, chopped
1  cup vegetables of your choice (cucumbers, peppers, etc.)
1/2  avocado, pieces (optional)

Juice carrots, save 1 cup carrot.
Blend juice with avocado and herb (substitute dill or cilantro) together.
Stir in remaining ingredients by hand.

- Contributed by Jan Jenson

Carob Honey Pudding Recipe

Blend in a food processor or blender until smooth and creamy

1 1/2 lbs. Tofu  
1 Tbsp. Vanilla
2/3 C. Carob Powder 
2 tsp. Lemon Juice
1/2 C. Honey 
Pinch of Salt (optional)
1/4 C. Oil

Pour into individual serving dishes or baked pie shell.
Chill until set and serve.

Tropical Cheesecake Recipe

Contributed by Mitzie & H D Boyles
Source: The Sunny Raw Kitchen

Crust:
2 cups of pecans, soaked and dried (or dehydrated)
12 soft dates
1 dash of salt
Sprinkle of ground cinnamon

Process the ingredients in a food processor until they are crumbly and will hold together.  Press the crust mixture into the bottom of a spring form pan and set aside.  If you don’t have a spring form pan, you can use one of the margasrine tubs and line it with saran wrap.

Filling:
3 cups cashews soaked for a few hours
1/2 cup-3/4 cup honey or agave
1/2 cup lemon juice
2/3 cup coconut oil (warmed up in a dehydrator or in a bowl of warm water)
2” piece of vanilla bean (or 1 tsp pure vanilla)
1/4 cup of water (or maybe a little more)

Whipped Cream
From a Strawberry Cheesecake recipe that RawGuru posted on the Sunfood Nutrition Raw Food Lifestyle Forum

1 cup young coconut meat (chopped)
3tbs. raw cashews or mac nuts (soaked for 8-10 hrs.)
5 dates or 1 tbs honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
Drop of vanilla extract

Blend until smooth

Strawberry Sauce
1 bag of strawberries
1/4 cup of agave or honey

Blend until smooth

Shop for Yourself this Holiday Season, too!

As always, right after the Holidays is a great time to change behavior patterns and to begin new lives. NOW is the time to start planning for those changes.
 
Whether you're looking at the raw diet because of your health challenges, or because you're looking to take your healthy diet to a new level, this is the time of the year to start!
 
Studies have shown that it's best to change multiple behavior patterns at the same time. In other words, if you decide to quit smoking, get more exercise, and begin a raw foods lifestyle - all at the same time - you'll be more successful than if you try to accomplish them individually or sequentially.
 
 
However - "the secret to success is having a plan."
 
 
It's not enough just to say to yourself, "I'm going raw." That will work for a while - a few days, perhaps a few weeks - but unless you have tons of willpower, very shortly you'll find yourself going back to your old habit patterns and comfort foods.
 
That's why a plan is important. Let's consider a plan for going raw:
 
 
10 Steps to Going and Staying Raw 
 
1. Assemble the tools you need. A blender - any cheap, used blender - an inexpensive dehydrator, some jars for sprouting, and a variety of raw recipes are the minimum requirements.
 
 
2. Assemble your list of suppliers. Where are you going to buy your food? Are you going be mostly organic? You'll also need to find a supply of sprouting seeds - at least some alfalfa, clover, sunflower and wheatgrass (hard red winter wheat). The wider the variety the better.
 
 
3. Read your instructions. Do you know how to sprout, and how to run a dehydrator?
 
 
4. Plan what you're going to do. If you decide you'd like to make angel-hair pasta from zucchini, for example, you might find having a spiral slicing machine handy. This might put you back to step 1.
 
 
5. Set a starting date and create your support mechanism. Having a support group is the greatest. Check meetup.com for raw groups in your area. If you don't know any rawbies in your area, find a raw chat group or two for support.

Share with them what you plan to do, and the date you're going to start. You'll find yourself more successful this way, than if you "go raw secretly." Secret quitting doesn't work.
 
While I'm constantly reminding people that we don't have to justify our lifestyle choices to anyone, sometimes we can't avoid it. This video I made about Dispelling the Raw Food Myths will help you deal with the standard objections you're going to hear: http://www.chidiet.com/blog/free-stuff/dispelling-raw-food-myths.htm
 
 
6. Don't forget that you're going to need to stay inspired as you go raw. Build a collection of books, videos, and CDs before you start so that you'll have lots of material when you go raw. This will help maintain your momentum. Otherwise you might find yourself running out of steam before you get to the top of the hill.
 
I find that videos motivate me the most. Instead of watching the news or a movie at night, I'll pop in a video on raw foods and watch it, instead. chiVideos.com is a good source for these, and if you have high-speed internet you can watch raw videos online at websites like YouTube.com/chidiet.
 
 
7. Research shows that it takes 21 days for a new behavior to become a habit; if we move to a new house and now have to turn right instead of left when we leave work, it'll be 21 days before it seems natural to turn right when head for home.
 
In dealing with addictions the transitional period is longer. Yes, cooked foods are an addiction. Thus, we need to deal with them as such.
 
Victoria Boutenko has a good book on this subject - 12 Steps to Raw Foods. Her website is RawFamily.com and the book is on Amazon.com, too. Her book covers the subject in detail, but here are her 12 Steps to Raw Food:
 
 
Step 1  - I admit that I have lost control of my addiction to cooked
              food and my eating is becoming unmanageable.

Step 2  - I believe that live vegan food is the most natural diet for a
               human being.

Step 3  - I shall gain necessary skills, learn basic raw recipes and
               obtain equipment to prepare live food.

Step 4  - I shall live in harmony with people who eat cooked food.

Step 5  - I shall stay away from temptations.

Step 6  - I shall create a support group.

Step 7  - I shall find alternative activities or hobbies.

Step 8  - I shall let my higher self lead my life.

Step 9  - I shall make a searching and fearless inventory of the real
               reasons for seeking comfort and pleasure from cooked
               foods.

Step 10 - I shall let my intuition help me.

Step 11 - Through clarity I will gain happiness.

Step 12 - I shall provide support to other raw fooders.
 
 
8. Part of changing your diet and lifestyle is detoxifying the body. Not as a one-time detox, but instead, we should be constantly detoxing. That's where Dr. Ann Wigmore's program comes in. She taught much more than a diet. In her books and videos she lays out the procedures for a continuous healthy detox, including the foods we eat, how we combine them, the usage of colonics or enemas, the uses of wheatgrass juice, and more.
 
The basics are laid out in her book, Why Suffer? How I Overcame Illness and Pain Naturally. While it's out-of-print, used copies can usually be found on Amazon.com for a few dollars.
 
Other great books of Dr. Ann's are Be Your Own Doctor and Rebuild Your Health, both available at Amazon.com.
 
 
9. Be aware, not discouraged. You're going to backslide at times, and it's normal. Don't feel like you've "failed" if you happen to go out for pizza or a hamburger. Instead, think about how well you've been doing, how much better you're eating than you used to, and how much better you're feeling since you started going raw.
 
 
10. Experiment, experiment, experiment.  Knowing that I have addictions to comfort foods, I found new comfort foods. For me that's fresh blueberries, raspberries, and raw vegan pizza, made with flax crust in the dehydrator. It's a recipe I've included in my book. Victoria's Step 9, above, has helped me a lot, too.
 
 
Overwhelmed? I would be, too, if it weren't for the teachings of Dr. Ann.
 
Sometimes I get off the raw path when traveling the country, visiting family and friends. But when I get home I head to the market, stock up on good raw, organic fruits and veggies, then pull out my Dr. Ann Wigmore Raw Living Foods Home Study Program and get back to it.
 
I'm feeling better, more energetic, happier and de-stressed than I did in my old cooked-food life. MUCH better. My warning is when I felt the arthritis coming back in my knees - that's my personal sign that I'm not eating right.
 
 
Here's good news: There's a new Home Study Program. Bigger and better than ever, it's designed to lead you by the hand from raw-curious to fully raw and healthy.
 
The program even includes one-on-one consulting by phone and email with long-time Dr. Ann Wigmore Instructors, people that have been doing this MUCH longer than me, and know a lot about it.
 
This is the most complete collection and comprehensive overview of Dr. Ann's Raw Living Foods Lifestyle available, designed to get you started, keep you on track, and support you when you backslide. It includes:
 
The 300+ page 13 Step Raw Living Foods Success Guide
The 180 page Raw Living Foods Recipe Book
Grassy Roots - Back to the Roots of Healthy Eating - 14 episode Raw Food TV show on DVD
40 videos on DVD by Dr. Ann and her Institute Instructors
1 hour of free Raw Coaching  - 2 sessions of 30 minutes
Free email consulting with Dr. Flora van Orden III, Dr. Ann's long-time assistant
What's in Your Lunch Bucket? Eat Light - Be Bright, by Jan Jensen, a handbook for active working women
Delicious Raw Food Recipes, by Emily Rutherford of RawFoodRestaurantGuide.com
Menu planners, discount coupons for hands-on programs and much more

I do this to help others attain a healthier lifestyle, and can find no better way to start people on the path to healthy living than this program.

While I totally support and encourage people to take a hands-on program at a Dr. Ann Institute, the Home Study Program is much more detailed.

You'd have to spend months at a hands-on program to absorb this much information. Plus, you have it at home for continual reference and inspiration

I'm really excited about this because, over the years, I've received hundreds of thank you letters and success stories from people who have benefited from the Raw Living Foods Home Study Program, and this is the best one I've assembled yet!
 
Here's the link: http://chiDiet.com

TODAY IS THE LAST DAY THE DVDS WILL BE AVAILABLE.

 
Sincerely Yours,
 
Jim Carey
 

PS: Even if you're not 100% raw, how much better are you doing today than when you were on the SAD?

PPS: "[Because of their diets] nine men in ten are suicides." - Ben Franklin

 

 

Broccoli & Cauliflower Salad Recipe

Contributed by Monica Olinger

1 head cauliflower, chopped into florets
1 bunch broccoli, chopped into florets
1/2 purple onion, finely chopped
Juice of 2 limes
A few spoonfuls of vegenaise (transitional)
Season with Herbamare
Top with 1/2 c chopped pecans

Sweet Potato Dish Recipe

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.

Sauerkraut Recipe

1 Gallon Sauerkraut

- 2 large heads of cabbage, red, white or mixed
- 1 beet (optional)
- 3 - 4 ground juniper berries (optional)
- 2 - 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional)
- 1 tsp. kelp (optional)
- 1 tsp. caraway seed ground

1. Grate cabbage and beet in a standard sized grater or food processor. Save 2 or 3 outer cabbage leaves to cover sauerkraut.

2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding.

3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage. The more you pound, the more of a smooth velvety taste the sauerkraut will acquire.

4. Mix in rest of ingredients.

5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days.

If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag. Put a paper bag on top of that (sauerkraut ferments better in the dark).

6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month.

Add sauerkraut to any salad preparation It combines well with all vegetables and will help your body digest the meal. Blend or add into sauces and soups for texture and taste. Juiced, it is an unsurpassed enzyme builder.

The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride.

Sauerkraut is a predigested food. Starches have been broken down into simple sugars and proteins into amino acids. It is a blood cleanser and helps with regular bowel movements. It contains a lot of vitamin C and aids longevity through improving digestion.

Surviving the Holidays

As always, right after the Holidays is a great time to change behavior patterns and to begin a new life. NOW is the time to start planning for those changes.
 
Whether you're looking at the raw diet because of your health challenges, or because you're looking to take your healthy diet to a new level, this is the time of the year to start!
 
Studies have shown that it's best to change multiple behavior patterns at the same time. In other words, if you decide to quit smoking, get more exercise, and begin a raw foods lifestyle - all at the same time - you'll be more successful than if you try to accomplish them individually or sequentially.
 
 
However - "the secret to success is having a plan."
 
 
It's not enough just to say to yourself, "I'm going raw." That will work for a while - a few days, perhaps a few weeks - but unless you have tons of willpower, very shortly you'll find yourself going back to your old habit patterns and comfort foods.
 
That's why a plan is important. Let's consider a plan for going raw:
 
 
10 Steps to Going and Staying Raw 
 
1. Assemble the tools you need. A blender - any cheap, used blender - an inexpensive dehydrator, some jars for sprouting, and a variety of raw recipes are the minimum requirements.
 
 
2. Assemble your list of suppliers. Where are you going to buy your food? Are you going be mostly organic? You'll also need to find a supply of sprouting seeds - at least some alfalfa, clover, sunflower and wheatgrass (hard red winter wheat). The wider the variety the better.
 
 
3. Read your instructions. Do you know how to sprout, and how to run a dehydrator?
 
 
4. Plan what you're going to do. If you decide you'd like to make angel-hair pasta from zucchini, for example, you might find having a spiral slicing machine handy. This might put you back to step 1.
 
 
5. Set a starting date and create your support mechanism. Having a support group is the greatest. Check meetup.com for raw groups in your area. If you don't know any rawbies in your area, find a raw chat group or two for support.

Share with them what you plan to do, and the date you're going to start. You'll find yourself more successful this way, than if you "go raw secretly." Secret quitting doesn't work.
 
While I'm constantly reminding people that we don't have to justify our lifestyle choices to anyone, sometimes we can't avoid it. This video I made about Dispelling the Raw Food Myths will help you deal with the standard objections you're going to hear: http://www.chidiet.com/blog/free-stuff/dispelling-raw-food-myths.htm
 
 
6. Don't forget that you're going to need to stay inspired as you go raw. Build a collection of books, videos, and CDs before you start so that you'll have lots of material when you go raw. This will help maintain your momentum. Otherwise you might find yourself running out of steam before you get to the top of the hill.
 
I find that videos motivate me the most. Instead of watching the news or a movie at night, I'll pop in a video on raw foods and watch it, instead. chiVideos.com is a good source for these, and if you have high-speed internet you can watch raw videos online at websites like YouTube.com/chidiet.
 
 
7. Research shows that it takes 21 days for a new behavior to become a habit; if we move to a new house and now have to turn right instead of left when we leave work, it'll be 21 days before it seems natural to turn right when head for home.
 
In dealing with addictions the transitional period is longer. Yes, cooked foods are an addiction. Thus, we need to deal with them as such.
 
Victoria Boutenko has a good book on this subject - 12 Steps to Raw Foods. Her website is RawFamily.com and the book is on Amazon.com, too. Her book covers the subject in detail, but here are her 12 Steps to Raw Food:
 
 
Step 1  - I admit that I have lost control of my addiction to cooked
              food and my eating is becoming unmanageable.

Step 2  - I believe that live vegan food is the most natural diet for a
               human being.

Step 3  - I shall gain necessary skills, learn basic raw recipes and
               obtain equipment to prepare live food.

Step 4  - I shall live in harmony with people who eat cooked food.

Step 5  - I shall stay away from temptations.

Step 6  - I shall create a support group.

Step 7  - I shall find alternative activities or hobbies.

Step 8  - I shall let my higher self lead my life.

Step 9  - I shall make a searching and fearless inventory of the real
               reasons for seeking comfort and pleasure from cooked
               foods.

Step 10 - I shall let my intuition help me.

Step 11 - Through clarity I will gain happiness.

Step 12 - I shall provide support to other raw fooders.
 
 
8. Part of changing your diet and lifestyle is detoxifying the body. Not as a one-time detox, but instead, we should be constantly detoxing. That's where Dr. Ann Wigmore's program comes in. She taught much more than a diet. In her books and videos she lays out the procedures for a continuous healthy detox, including the foods we eat, how we combine them, the usage of colonics or enemas, the uses of wheatgrass juice, and more.
 
The basics are laid out in her book, Why Suffer? How I Overcame Illness and Pain Naturally. While it's out-of-print, used copies can usually be found on Amazon.com for a few dollars.
 
Other great books of Dr. Ann's are Be Your Own Doctor and Rebuild Your Health, both available at Amazon.com.
 
 
9. Be aware, not discouraged. You're going to backslide at times, and it's normal. Don't feel like you've "failed" if you happen to go out for pizza or a hamburger. Instead, think about how well you've been doing, how much better you're eating than you used to, and how much better you're feeling since you started going raw.
 
 
10. Experiment, experiment, experiment.  Knowing that I have addictions to comfort foods, I found new comfort foods. For me that's fresh blueberries, raspberries, and raw vegan pizza, made with flax crust in the dehydrator. It's a recipe I've included in my book. Victoria's Step 9, above, has helped me a lot, too.
 
 
Overwhelmed? I would be, too, if it weren't for the teachings of Dr. Ann.
 
Sometimes I get off the raw path when traveling the country, visiting family and friends. But when I get home I head to the market, stock up on good raw, organic fruits and veggies, then pull out my Dr. Ann Wigmore Raw Living Foods Home Study Program and get back to it.
 
I'm feeling better, more energetic, happier and de-stressed than I did in my old cooked-food life. MUCH better. My warning is when I felt the arthritis coming back in my knees - that's my personal sign that I'm not eating right.
 
 
Here's good news: There's a new Home Study Program. Bigger and better than ever, it's designed to lead you by the hand from raw-curious to fully raw and healthy.
 
The program even includes one-on-one consulting by phone and email with long-time Dr. Ann Wigmore Instructors, people that have been doing this MUCH longer than me, and know a lot about it.
 
This is the most complete collection and comprehensive overview of Dr. Ann's Raw Living Foods Lifestyle available, designed to get you started, keep you on track, and support you when you backslide. It includes:
 
The 300+ page 13 Step Raw Living Foods Success Guide
The 180 page Raw Living Foods Recipe Book
Grassy Roots - Back to the Roots of Healthy Eating - 14 episode Raw Food TV show on DVD
40 videos on DVD by Dr. Ann and her Institute Instructors
1 hour of free Raw Coaching  - 2 sessions of 30 minutes
Free email consulting with Dr. Flora van Orden III, Dr. Ann's long-time assistant
What's in Your Lunch Bucket? Eat Light - Be Bright, by Jan Jensen, a handbook for active working women
Delicious Raw Food Recipes, by Emily Rutherford of RawFoodRestaurantGuide.com
Menu planners, discount coupons for hands-on programs and much more

I do this to help others attain a healthier lifestyle, and can find no better way to start people on the path to healthy living than this program.

While I totally support and encourage people to take a hands-on program at a Dr. Ann Institute, the Home Study Program is much more detailed.

You'd have to spend months at a hands-on program to absorb this much information. Plus, you have it at home for continual reference and inspiration

I'm really excited about this because, over the years, I've received hundreds of thank you letters and success stories from people who have benefited from the Raw Living Foods Home Study Program, and this is the best one I've assembled yet!
 
Here's the link: http://chiDiet.com
 
 
Sincerely Yours,
 
Jim Carey
 

PS: Even if you're not 100% raw, how much better are you doing today than when you were on the SAD?

PPS: "[Because of their diets] nine men in ten are suicides." - Ben Franklin

 

Hummus Recipe

2 - 14 oz cans Garbanzos (Chickpeas) or equivalent made fresh (much better!)
1/4 C Water (use water from Garbanzos or soaked Garbanzos)
1 Clove Garlic
2 T  Tahini (Sesame)
2  Lemons (Juiced)
1 t  Sea Salt
1/2 t  Cumin (ground fine)
1/2 t  Dried Red Pepper (ground fine)

Mix all ingredients in a food processor and puree.

Notes:  Can be served warm or cool.  Add one or more of your own spices, like cayenne, to make it more interesting.

Napa Cabbage Slaw Recipe

Red wine vinegar
Grapeseed oil vegenaise
Honey
Stevia
Herbamare
5 spice powder

Orange Tahini Dressing Recipe

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

In bowl, add orange juice gradually tahini, salt, stirring each ingredient.
Dressing is fine as is, or spice to taste.
Makes 1/2 cup.

To variate recipe, add:
1 teaspoon chopped ginger
1-2 teaspoons tamari or:
2 teaspoons poppy seeds
1/4 teaspoon Chinese 5 spice powder
If desired

- Contributed by Jan Jenson

Banana Orange Recipe

4 Bananas
2 Oranges
1 cup of Rejuvelac

Apple Orange Pear Recipe

6 Apples
3 Pears
2 Oranges
1 Cup of Rejuvelac

Pearific Recipe

4 Pears
2 Handfuls of Buckwheat Greens
1 Cucumber
2 Handfuls of Sunflower Greens
4 Stalks of Celery
1 Cup of Rejuvelac
1 Head of Romaine

Pink Champagne Recipe

HOW TO MAKE “PINK CHAMPAGNE” FROM REJUVELAC

1. Put some uncooked honey in a bowl (about 1/8 cup per quart of Rejuvelac). 
2. Pour some Rejuvelac onto the honey and mix thoroughly to dissolve the honey.
3. Pour the mixture into the jar of Rejuvelac and let stand at room temperature for 12 to 24 hours.
4. Add a small amount of beet juice to give it a pink color

Parsnip-Avocado Soup Recipe

Parsnip-Avocado Soup

1  large parsnip, grated
1/2  water or celery juice
1  large stalk peeled celery,
1/4  cut up avocado
2  teaspoons flaxseed oil
1  squeeze of lemon juice
1/2  teaspoon sea salt (to taste)
1  sprinkle of parsley

Blend parsnip and liquid until smooth.
Add remaining ingredients, blend until smooth.

Crunchy Rainbow Coleslaw Recipe

Quick and easy to make Crunchy Rainbow Coleslaw

Equipment needed:
chopping surface
sharp veg knife
grinder

Suggested basic ingredients:

Thinly shredded green cabbage
Coarsely shredded red cabbage
Thinly sliced white or red spring onions
Thinly sliced red, green or yellow peppers
Coarsely shred carrot
Finely sliced celery
Bite size chunky chopped courgette
Thinly sliced fennel use green sprigs for decoration.

Optional extras:
Finely diced garlic
soaked raisins
black pepper
cumin sprouted
chickpeas
sweet corn
soaked pumpkin seeds
sproutsradish
mushrooms
seaweed

Let stand for 2 hours. Can be pre-prepared.
This meal becomes warming with additional curry powder.
Add optional extras:

i) Crunchy pesto or basil gives the slaw a rich nutty flavour and texture - add raisins.
ii) Drizzle vinaigrette, lemon juice or cider vinegar over the slaw - add garlic.
iii) Mayo for creamy effect-add sweet corn.
iv) Salsa with chopped tomatoes-add more peppers.
v) Curry sauce-add chickpeas for authenticity.
vi) Seaweed pate for iodine rich salty taste.

Now! New Raw Recipes Every Day

A big part of staying Raw, especially when you're transitioning, is to keep your meals interesting, varied and exciting. True, there's a raw food substitute for any cooked meal, but it takes time and guidance to learn to replicate your old favorites and "comfort foods."

Now you can get a new recipe every day at
http://rawlivingfoods.typepad.com/1/recipes/

Thanks to raw chefs like Dr. Cher Till, Jan Jensen and many others, I have raw recipes scheduled well into next year!

 

Another good resource for Raw Food Recipes is my 180 page transitional raw foods recipe book, now available at http://WigmoreDiet.com/

Stay Rawsome!

Jim Carey

P.S. Submit your Raw Recipe by email: [email protected]

 

Carrot Cake and Frosting Recipe

Frosting

2  cups unsoaked cashews
8-13  medjool dates pitted (not soaked)
vanilla
Blend cashews with water.add dates (when smooth) until sweet enough.
Add vanilla.

Carrot Cake

1/2  cup raisins, soaked 20 minutes, reserve liquid
1/2  cup dried apricots, soaked 20 minutes
2  cups pecans or walnuts
2  tablespoons pine nuts
1 1/2  cups coconut (dried, unsweetened, shredded)
1  teaspoon cinnamon
1/4  teaspoon Chinese 5 spice powder
1/2  teaspoon garam masala or cinnamon
pinch  clove optional
pinch  nutmeg optional
6  cups carrot pulp-
1 1/2  cups chopped dates

Food processor combine:
pecans, pine nuts, until consistant fine.
Pulse coconut, until mixed in.
Add spices, pulse until mixed. (set aside).

Juicer alternating combine:
carrot pulp,
raisins,
apricots,
dates, until  through.

Knead until mixture evenly combined. Add nut mixture a little at a time, kneading in.

Line 2 round cake pans with saran wrap (oil the pans first).
Put mixture in pans, pack in.
Refrigerate until ready to frost.

Makes 8 cups, or 10-16 servings

- Contributed by Jan Jenson

Raw Whipped Cream Recipe

1 1/2 c cashews
1/4 - 1/2 c agave
1/4 t sea salt
water as needed

Soak cashews for about 4-8 hours. Drain and rinse. Put in a vitamix blender with salt and agave and blend using the plunger to keep it moving. Add enough water to make the consistency like Whipped Cream.

If it gets too thin simply put it in the fridge until stiff and then re-whip it in a food processor to the right consistency. Put over fruit, use as a creamer, or on raw cakes, cookies, and ice cream!

Enjoy!

- thanks to Schrall at http://www.thehealingmeal.com.

Raw Pumpkin Pie Recipe #2

Pumpkin Pie

Created by Jackie Graff
Living Food Feasts from Sprout Café

1  avocado, peeled, seeded
1/2 cup raw honey
4  dates soaked w/1 cup water
2  teaspoons vanilla
1  teaspoon cinnamon
1/4  teaspoon nutmeg
1/2  teaspoon ginger
1  teaspoon Celtic sea Salt
1  cup raw macadamias soaked 8 hours, drained
4  cups raw pumpkin, peeled
1  cup organic raisins
1  teaspoon psyllium
1/2  cup pumpkin seeds, washed, soaked 8 hours, drained, dehydrated 6-8 hours
1  Honey Nut and Date Pie Crust (see recipe above)

1. Place avocado, honey, vanilla, dates in water, cinnamon, nutmeg, ginger, salt, macadamias, water in blender, blend until smooth.
2. Add pumpkin, blend,
        
   Add psyllium, blend,
3. Let mixture sit 10 minutes, blend,
4. Fold in raisins,
5. Pour in pie crust, top with 1/2 cup pumpkin seeds
   
   Enjoy.

- Contributed by Jan Jenson

Honey Nut and Date Pie Crust

Honey Nut and Date Pie Crust

Living Food Feasts from Shinui Retreat
From Jackie and Gideon Graff

1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon salt
1/2 pound organic dates, seeds removed
1 teaspoon vanilla extract

1. Place ingredients in food processor, until begins to form ball.
2. Remove small amounts of piecrust.
3. Press into pie plate.
4. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use.
5. May use as is or dehydrate for dryer crust. Put aside some of crust to use as crumbles on top of pie.

Serving Size :  8

- Contributed by Jan Jenson

Mock Turkey Dinner with All The Fixins'

Seasonal Recipe -
- a complete Thanksgiving Dinner - all RAW, of course!
From my raw foods recipe book at http://WigmoreDiet.com (there's a Raw substitute for every flavor and food!). Plan ahead for success!

Mock Turkey Dinner with All the Fixings

Mock Turkey:

6 cups of walnuts
5 stalks of celery
2 lg. carrots 
1 med. yellow onion
2 cloves of garlic
1/4 cup flaxseed oil
1/4 cup dry sage
2 Tbs. thyme
2 Tbs. rosemary
1/2 cup fresh parsley
1/4 cup of miso and 2 tsp. sea salt
1 Tbs. poultry seasoning (optional)
1 Avocado

1.) In a food processor or in a champion juicer - homogenize walnuts, miso, flaxseed oil. Place in a separate bowl.

2.) In a food processor chop celery and add to bowl.  Chop carrots in a food processor and add to bowl.  Chop onion in a food processor and add to bowl.

3.) Add chopped garlic, sage, thyme, rosemary, chopped parsley, and poultry seasoning.

4.) Add mashed avocado and mix everything together by hand.  Mold onto a nice platter and garnish with rosemary and thyme sprigs.

 

Mock Mashed Potatoes:

1 head of cauliflower
3 cups of macadamia nuts
Salt and pepper to taste

1.) Place all the ingredients in a food processor and blend.  Add salt and pepper to taste.

6 sweet potatoes (yams)
1/2 cup raw honey
1/2 cup coconut butter

1.) Soak sweet potatoes overnight. Pour off water.

2.) Place all ingredients in a Vita Mixer with as little water as possible and blend into a cream.

3.) Spread in a rectangular 2" deep Pyrex dish.

 

Whipped Topping:

2 cups macadamia nuts
10 dates
2 Tbs. vanilla extract
2 tsp. ginger powder 2
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cardamom
A pinch of cloves and allspice

1.) Blend in a Vita Mixer with as little water as possible to make a cream.

2.) Spread on the top of the sweet potatoes.

 

Sugar and Spice Cole Slaw:

1 Lg. head of green cabbage
5 carrots
5 stalks of celery
1 med. red onion
1/2 cup raisins
1 pear
1 cup of walnuts
2 tsp. celery seed
1 Tbs. cardamom

1.) Shred the cabbage and put in a bowl.

2.) Chop carrots in a food processor add to the bowl.

3.) Chop celery in a food processor add to the bowl.

4.) Chop onion in a food processor add to the bowl.

5.) Mix the additional ingredients together.

 

Dressing:

1 cup of Tahini
2 cups of apple cider
10 soaked apricots
1 whole lemon
Dash of salt

1.) Blend all the ingredients in a VitaMix.

2.) Add to Slaw and mix.

 

Apple-Butternut Squash Soup:

10 apples
1 Lg. butternut squash
2 oranges
1 lemon
1 med. red onion
3 cups of almond mylk
1 1/2 cups of pumpkin seeds
Bunch of Parsley
1/4 cup dried tarragon
2 tsp. cloves
Pinch of salt
Pinch of cayenne

1. Blend cored apples, butternut squash, oranges, lemon, and almond mylk in a Vita Mixer.
2. Add pumpkin seeds, chopped parsley, chopped onions, tarragon, powdered cloves, salt and cayenne to taste.

An easy soup that is delicious and satisfying.

Now isn't THAT a nice alternative for the Holidays? Enjoy!

 

Jim Carey

 

 

Raw Almond Mylk Recipe

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy!

From http://chidiet.com

Victoria's Raw Vegan Lasagna Recipe

Victoria's Lasagna
- now here's a real Raw Vegan Gourmet treat, from Victoria Boutenko of RawFamily.com
(excerpt from the Raw Living Foods Home Study Program at http://chidiet.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.

 

Zucchini Hummus Recipe

Zucchini Hummus
by Jan Jensen

In a food processor, put:

2 cloves garlic
1 zucchini, peeled
2 c. sunflower seeds
1/2 c. raw tahini, Or I just use 1/2 cup raw sesame seeds
1/4 c. fresh lemon juice
1/3 c. water
1/3 c. extra virgin cold pressed olive oil
2 teaspoons sea salt

Mix till creamy. Eat and it is very good.

Raw Gingerbread Men Recipe

Raw Gingerbread Men

From Karen Knowler, Raw Food Coach in England
http://www.therawfoodcoach.com/products/50_quick_and_easy_recipes.php

It all began with a desire to replace my son's "healthy" (organic, no junk) gingerbread men with truly healthy ones just a couple of days ago. As my mind kicked in to try and figure out how this could be possible and with a little search on the web for traditional gingerbread men recipes, Luke and are were soon equipped with all we needed and raring to go to see what we could create. Fast forward to multiple Gingerbread Men all dehydrated and ready to be gobbled up: Success!

NB: This recipe doesn't have to be dehydrated to taste good or hold itself together, but for the crunch factor, yes, absolutely.

Ingredients
Makes 9 small Men.

* 1 cup of golden flax (linseed)
* 1 cup pecans
* 3 teaspoons powdered ginger
* 2 Tablespoons of dark agave syrup
* 1/8 cup of pure water

Directions

1) Mill the flax seed and pecans together into a fine flour. (This is best done in the Vita-Mix dry jug, or by using a coffee mill; a food processor won't get it fine enough on its own).

2) Pour the "flour" - saving just a little back for step 3 - into a food processor adding the remaining ingredients. Process until a dark sticky ball is created.

3) Remove the ball from the processor and lay it out on a flat surface ready for rolling out. This is where you may need to use the flour you held back from step 2 as it might stick to the surface or rolling pin! So lightly coat the board you are rolling on or the mixture itself in a fine dusting of flour and then roll out into a flat dough.

4) Using gingerbread men-shaped cookie cutters, cut out your men and either leave plain or decorate, according to your preference. Once finished, you can either eat as a "fresh" version which will be juicy and slightly chewy, or you can move to step 5 where you'll need a dehydrator...

5) Lay your men out on your dehydrator tray. No protective sheeting is required as the mixture isn't runny. Depending on how crunchy you want your men (!), dehydrate anything from a few hours to 24 hours. The full 24 hours at 100 degrees F will give you crunchy men, so long as they are no more than 5mm thick when they go in to dry.

By following this recipe you'll have gingerbread men ready to go in just minutes if you opt for the fresh version. As this is my first conscious foray into making creative raw food for kids, next time around as I tweak the recipe I'll be experimenting with raisin "buttons", chocolate "icing" and goji berry clothing!

RAW COACH'S TOP TIPS:

* If your child doesn't like this recipe (but does like commercial gingerbread men), try making it using a different shaped cookie cutter, or adding decorations, or mixing their favourite raw ingredients in. My experience suggests that kids eat as much, if not more so with their eyes than their mouths! So be prepared to do things a little more differently than you would do for yourself.

* Try tasting them at all different stages of dehydration to see which one you prefer. My favourite is "almost fully dry with just a little bit of softness in the middle." (Make of that what you will!)

Raw Gazpacho Soup Recipe

***************************************
ITALIAN GAZPACHO SOUP
4-5     medium tomatoes
2        stalks celery
¼       onion
1        cup fresh basil
2-3     cloves garlic (minced)
2        tablespoons lemon juice
1        Splash olive oil
1/8     cup Nama Shoyu or Wheat Free Tamari
2        medjool dates
1-2     teaspoons raw agave (optional)

Blend all ingredients in a food processor until very finely chunky.

Healing Almond Mylk

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Jean’s Raw Vegan Banana Cream Pie Recipe

Jean’s Banana Cream Pie (from chidiet.com)

Ingredients:
     Big Bunch of Bananas
     2 Oranges
     ½ tsp. Vanilla (Raw)
     2 Tbls. Physillium

Peel bananas and cut up enough to fill large pie shell.
Put remaining bananas in blender with oranges, vanilla, and physillium.
Blend to pudding consistency.
Mix with cut bananas and pour into pie shell.  Serve and enjoy!!!

A word to the wise . . . stop dicing and slicing by hand and invest in a food processor.  Jean says every Raw Kitchen should have one. She's been working at Creative Health Institute since '99 - she should know!

PS: It's also great with ground flax sprinkled on top!

Carrot and Jicama Salad

This crunchy and tasty salad is best made with a good vegetable shredder called a mandolin. If you don't have a mandolin but want to buy one, try your local Asian food supermarket. Almost all Korean supermarkets carry an excellent one for around twenty-five dollars. 

Jicama is a white-fleshed root vegetable that is a good source of vitamin C. It adds a great crunchy component to salads.

3 small carrots, peeled and shredded
1 small to medium jicama, peeled and shredded
1 yellow or red bell pepper, seeded and sliced into thin strips
1/4 red onion, sliced into thin strips
1 cup of chopped cilantro
Favorite Dressing  to taste

Combine all ingredients in a large salad bowl, add house dressing, and toss. Enjoy this crunchy, healthy, and yummy salad.

Raw Basil Tomato Salad

3-4  medium Vine ripened Tomatoes (cut into ½ inch pieces)
2  Garlic cloves (peeled and minced)
1/2  cup fresh Basil leaves (minced fine)
2  tablespoons Extra Virgin Olive Oil
1/2  teaspoon Celtic Sea Salt (optional and to taste)

Place all ingredients in bowl, mix well.
Allow to marinate for 1/2 hour in refrigerator.
Serve with whole grain bread, or pasta.
 
- Contributed by Jan Jenson

Banana Avocado Crème Bars Recipe

Cream:
2 avocados
4 very ripe bananas
2 tsp. vanilla extract

Crust:
2 cups soaked almonds
8 dates
1 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
Pinch of salt

Topping:
Shredded coconut

1. In food processor or Champion juicer homogenize all of the ingredients for the crust.
2. Press into a 9 x 6 Pyrex deep dish.
3. In a food processor blend avocados, bananas, and vanilla until a smooth cream is reached.
4. Spread cream over crust.
5. Top with a generous amount of shredded coconut.
6. Allow to chill for one hour.
7. Enjoy!

Transition Snack Recipes

Transition Snacks

Banana and Raw Nut Butter - Grab a banana, a jar of your favorite nut butter, a spoon, and spread.

Devine! Ambrosia - Almond mylk, chopped avocado, berries, chopped apple, chopped orange, pumpkin seeds, raw honey, and shredded coconut. Mix in a bowl and enjoy.

Avocado and Honey - Cut an avocado in half, skin it, and pour honey over it. Yum, yum, yum…

Thick Shake - Cup of Almond mylk, half of an avocado, and banana. Wow!

Figs and Olives - 5 dried figs, and small bowl of Greek olives. Molto bene!

"Chocolate" Pudding - 1 Avocado, 2 Tbs. raw carob powder, and a big scoop of raw honey. Whip it up and enjoy each creamy mouth full!

Ahhhhh-Almond - Jar of raw almond butter and a spoon. It's that simple.

Cherimoya Blues - If you're feeling down, eat one of these. If you don't know what a cherimoya is, find out. Also try it whipped in a blender with an avocado.

Date Crunch - Pitted Dates and Almonds. Stuff the date with the almonds and munchidy, crunch, crunch.

Banana Crème - Mash a banana and avocado together, or put it in a blender.

Just Eat An Apple - When all else fails one of the best things one can do is eat an apple.

Ice Cream - One avocado, two frozen bananas, and a blender. Cut the bananas into small pieces before placing them in the blender

Creamy Crunch - Two stalks of celery and your favorite raw nut butter. Spread it in the valley

Fudge - 1 avocado, 2 Tbs. of coconut butter. 1 cup of blueberries, 1 Tbs. of raw honey, and 3 Tbs. of Carob powder. Blend! Refrigerate for 3 hours for a hard fudge.

Three-Minute Burrito - One avocado, Romaine lettuce leaves, chopped tomato, juice of one lemon, chopped onion, chopped garlic, dash of cumin, dash chili powder, and pinch of cayenne and salt. Mash avocado in a bowl and mix in lemon juice, garlic, cumin, chili powder, cayenne, and salt. Wrap avocado mixture with tomatoes and onions in the romaine lettuce leaves.

Two-Minute Guacamole - One avocado, one clove of garlic chopped, half a red onion chopped, the juice of one lemon, one tsp cumin, one tsp coriander, pinch of cayenne, and salt. Mash in a bowl with a fork. - Use the Two minute guacamole to stuff tomatoes, peppers, portabello mushrooms, add it to salads, or just use it as a dip.

Dr. Ann Wigmore's Rejuvelac Recipe

from Dr. Ann Wigmore and the Creative Health Institute Kitchen

2 cups soft wheat berries

1. Soak in purified water 8 hrs or overnight.
2. Drain, rinse, then allow to sprout for 2 days, without rinsing.
3. When white sprout tails begin to show, add 6 cups purified water, cover jar with cheesecloth, put in a warm place where it can be exposed to at least 70 degree temp for 2 days.
4. THEN pour off, drink or refrigerate, or use "rejuvelac" in a recipe.
5. The leftover seeds can be used one more time, with 4c. purified water, will culture in 1 day. Then seeds can be composted, or thrown to birds.

Caveats - do not drink soak water. Seeds must sprout.

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!!!!

- from Food Preparation 1 - chidiet.com/lessons.htm

Energy Soup Recipe, Southwest Style

Energy Soup Southwest Style

1 cup sunflower sprouts (put in bottom of blender)
Add juice of 1 lemon
Stuff blender with buckwheat and sunflower greens until full
Fill blender 3/4 full of filtered or spring water
Add flax sprouts or any other sprout on hand.

Blend until smooth
Add avocado and blend 30 seconds more.
Serve in soup bowls.

Optional condiments: cayenne pepper, dulse, kelp

Delicious!

Lemon Tahini Sauce

- or salad dressing

1/2 cup lemon juice
5 dates
1/3 cup raw tahini

- Contributed by Jan Jenson

Yum, Yum, Gimme Some - Recipe

5 Carrots
2 Tomatoes
1 Papaya
1 inch of ginger
1/4 cup of Dulse
1 cup of Rejuvelac

Blend well.

Melon Deluxe Recipe

1 Cantaloupe (everything but the rind)
1 Avocado

Blend.

Mint Tahini Dressing

1 Cup fresh mint leaves
1/4 Cup Raw Tahini
1/4 Cup water
3 T lemon juice
Makes 1/4 Cup

- Contributed by Jan Jenson

My Favorite Raw Foods Salad Dressing, by Janet Allen

Our favorite salad dressing, by Janet Allen

2 cups raw organic apple cider vinegar
2 cups organic cold pressed olive oil
1/4 cup raw garlic pressed
1/4 cup nutritional yeast
1/2 tsp salt (optional)

We use an oil bottle with the serving top.

Shake well and keep shaking while pouring.

-----------

Good news for live food! My book, Spiritual Effects of Live Food, is still on the "top 150" list out of 2500 entries in the Next Top Spiritual Author contest sponsored by James Twyman. I feel the live vegan diet enhances consciousness.

Thank you for supporting me by checking out my video perchance to vote:

http://www.NextTopAuthor.com/?aid=377

With love,
Janet Allen

Tasty Veggie Burgers Recipe

Tasty Veggie Burgers
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

Marinated Green Beans
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.

Vegan BLT Recipe

BLT Recipe
- by David Klein #rawfoods

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