Raw Living Foods Lifestyle - chiDiet.net

Storing Flax and Flax Crackers

Dear Steven Gibb,

Thank you for your email.

We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:

• Whole flax seeds can be stored at room temperature for at least one year.
• Ground flax can be stored at room temperature for at least four months.
• Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
• Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.

Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.

I'm sure you can store the crackers for a good time.

I hope this information is useful.

Yours truly,
Monika Haley
Executive Assistant

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.

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

Updated Raw Living Foods Course Now Available

By popular demand, the Dr. Ann Wigmore Raw Living Foods Home Study Course keeps growing and growing.

I've added more video titles, two ebooks, and the entire Grassy Roots TV series to the course. It now covers everything from "Raw Curious" to Advanced Raw. There's a 300 page Handbook to Going Raw, and a recipe book with hundreds of raw and transitional recipes.

Learn more: chiDiet.com

Yours in Raw Inspiration,

Jim Carey

"Eat to live - not live to eat." - Ben Franklin

"Because of their diets nine men in ten are suicides." - Ben Franklin

(Ben was a pretty smart guy, wasn't he?)

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

Holy Frijoles (Mock Refried Beans Recipe), by Jan Jensen

2 cups sprouted rye:  Rejuvelac pulp

1 apple

1 red chili

2 tsp garlic powder

1tsp cumin powder

1 tsp Celtic salt

Mix all ingredients together

Crème of Tomato Soup Recipe

Crème of Tomato Soup

2 cups of thick sunflower milk
8 medium tomatoes
1 small red onion
2 cloves of garlic
1/2 cup chopped parsley

Add after blending:

A bunch of basil
1 Tbs. Raw Honey
A pinch of cayenne
Half of a whole lemon
2 Tbs. Dulse
A pinch of salt

Stuffed Bell Peppers

1 cup alfalfa

1 cup lentil sprouts

1/2 medium avocado, mashed

1 teaspoon tamari

4 Hollow bell peppers of your favorite color

Mix the first 4 ingredients together and stuff them in the peppers.  Top with Nutritional Yeast and dash of Cumin for a little zing.

Jade’s Fabulous Hummus Recipe

4 Cups sprouted chickpeas/garbanzo beans
5 Cloves of garlic
2 Avocados
2-3 Juiced lemons

Blend above with water in Vitamix or a heavy duty blender, one that crushes ice should be okay.

Dice and add the following:
1 Bunch of broccoli
1-2 Red onion or, to taste
2-3 Red bell peppers
1 Package celery
2 Yellow bell peppers

Optional: you may add any pretty veggie
Season with the following to taste:

Italian seasoning from Frontier Cayenne
Celery leaf from Frontier Oregano
Veggie broth from Frontier Basil
Braggs Splash of Apple Cider Vinegar and olive oil
Parsley
Dill

Gingered Carrot Coleslaw Recipe

by Anya

serves 4

5 carrots, grated
2 cups shredded red cabbage
1 cup raisins
1/3 cup sunflower seeds
1/3 cup pumpkin seeds

Toss together salad ingredients before adding dressing:

2 tsp honey or maple syrup
2 Tbsp lemon juice
1 Tbsp grated ginger
4 Tbsp cold-pressed oil of your choice
(we like flax or walnut)
dash of salt

Dissolve the honey in the lemon juice.
Add remaining ingredients. Pour over salad and toss.

This salad is especially delightful if it is allowed to sit for about 15 or 30 minutes.

Cashew Apricot Cookies Recipe

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 Pinwheels Recipe

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
strips. Marinate squash in lemon oil. Dehydrate. Roll into a pinwheel with
sesame seeds. Pin roll with toothpick.

Alternative Sweeteners for Raw Fooders

Copyright 2004 by TheRawDiet.com
By Michael Snyder 

It is time to prepare some delicious and guilt- free sweet treats! If you follow the recipes found in the average cookbook, you'll be using pounds of processed sugar. At last, there are now delicious alternatives to sugar that will amaze your taste buds. These alternatives to sugar are healthy and you won't feel guilty for indulging in dessert.

Most people are aware of the health dangers created by processed sweeteners such as white and brown sugar, high fructose corn syrup, cooked honey, and aspartame. These sweeteners must be avoided at all costs if you want to improve your health. If you haven't done so, please read this excellent article by Dr. Nancy Appleton titled "124 Ways Sugar Ruins Your Health".  http://www.nancyappleton.com/pages/damages.html 

The many dangers of aspartame are described in detail on this excellent website, http://www.holisticmed.com/aspartame/

The living foods diet provides many delicious and healthy alternatives to the processed sweeteners commonly used. Some of the most popular foods used as sweeteners in the living foods diet include stevia, agave nectar, fresh or dried fruits, dried or frozen berries, dates, young coconut, yacon syrup, and raw honey. If a cooked recipe calls for processed sugar, one of these ingredients will be an excellent substitute. Use these sweeteners to make living food versions of cakes, pies, cookies, ice cream, nut mylk shakes, puddings, chocolate bars, and similar goodies. You will feel wonderful after eating the raw food sweet treats and your energy levels won't crash an hour after eating.

 

Stevia is the ultimate sweet leaf. A native of Paraguay, South America, steviais a low glycemic herb that can be purchased as a powder, liquid extract, or as a dried whole leaf. It is 30 times sweeter than white sugar in its unprocessed form. It contains zero calories, it registers as zero on the glycemic index, and it contains health promoting vitamins and minerals. When stevia is concentrated in a powder or liquid form it is up to 300 times sweeter than sugar, yet it is safe for diabetics. You only need a quarter teaspoon to sweeten up a recipe or beverage. You can easily grow your own plant and grind the dried leaf into a powder. Avoid the alcohol-extracted and refined forms.

 

Agave nectar is an exciting new mineral-rich syrup that comes from the agave cactus. It has a natural and delicious taste similar to honey or maple syrup. It is absorbed slowly into the bloodstream and doesn't significantly raise blood sugar levels. It has a low glycemic index rating and is safe for diabetics and those with hyperglycemia. There are many companies distributing agave nectar but not all of them are raw. If the label doesn't say raw you may want to contact the company to verify that it isn't heated above 118 degrees.

 

Fruits are the perfect natural sweeteners for any recipe. The addition of apples, pears, dates, berries, bananas, or oranges will add a delicious sweet taste to your food. Fresh, raw fruit juice can be added to the recipe instead of water to give it additional flavor. Dried fruits such as raisins, tomatoes, and apricots are concentrated sugar sources and should be soaked in water for a minimum of  half an hour. These nutritious foods are equally as sweet as processed sugar and they taste much better.

 

Young coconuts are highly nutritious, delicious, and easy to digest. The young coconuts, also known as Thai, jelly, shaved, green, asian, or water coconuts, are usually found in Asian grocery stores. They are white and cylindrical with a point on the top. The mineral rich water is very sweet and should be used in recipes in place of water. The coconut tree acts as a water filter and takes nine months to create one liter. The coconut water is virtually identical to human blood plasma and has a similar electrolyte balance.

 

The latest sweetener to hit the market is Yacon Syrup. The yacon is a root vegetable similar to a sweet potato from South America. The yacon is different from other roots and tubers in that it stores the carbohydrates as simple sugar instead of starch. This raw syrup can be used in recipes in place of honey and maple syrup. This is mineral rich raw syrup similar to agave nectar. Farmers in North America have recently started to grow yacon, which is becoming available in local Farmers’ Markets and health food stores.

 

These living food sweeteners will help you create the most delicious desserts ever made. Your friends and family will be amazed at how delicious they taste. They won't believe that something tasting this good is actually healthy! Use these foods in your recipes and have the sweetest year ever!

Michael Snyder
Portland, OR

http://www.therawdiet.com
mike@therawdiet.com

Raw Chocolate Pops Recipe

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 Recipe

"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.

Raw Salsa Recipe

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/

Coconut Honey Butter Recipe

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

Zucchini Pesto Recipe

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

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.

Crunchy Rosemary Almonds Raw Food Recipe

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.

Raw 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 Boats

Cut a large zucchini into 3 inch sections and hollow out the seeds to a depth of 2 inches.

In food processor chop 1 medium cucumber, 2 medium tomatoes, 1 stalk of celery, 1 clove of garlic, 1 tbs of dried oregano, until of  saucy consistency. Other spices, such as cumin, curry or parsley may be used for variation.  Experiment!

Put the sauce in the hollowed section of the zucchini and top with Vegan Parmesan Cheese.  The "boats" can be nestled in a sea of raw spinach topped with the extra sauce.

By Beth Overgaauw

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.

Cream Sandwich Cookies Recipe

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.

Cashew & Almond Nut Butter Recipe

"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 delicious 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.

Raw Brownies Recipes

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.

Jen Rose's Energy Soup Recipe

Energy Soup
by: Jen Rose

Fill half a blender with Rejuvelac
Add four handfulls of sprouts: broccoli, sunflower, alfalfa, and buckwheat
1/2 avocado
1 T of each seaweed: wakame, dulse, hizichi, kelp and spirulina
1 garlic clove
1 apple, cored and diced (with or without skin)
parsley

Stuff the rest of the blender with kale, rainbow chard, spinich, romaine, collards...whatever you got and lots of it!

There's a reason they call it energy soup! B/C this soup will give you wings!

Hiawatha's Sesame Garlic Dressing Recipe

Grind in coffee grinder - 1/2 cup unhulled sesame seeds

Blend the ground sesame seeds with the following:
1 1/2 cups water
3-5 cloves garlic
1 teaspoon dill weed
1 teaspoon tumeric
1/2 teaspoon Celtic sea salt or Braggs (optional; for transitional diet)

Fruit Purees and Smoothy Recipes

Purees: Any fruit can be blended and eaten. A ripe banana can be added for more sweetness. Apples also give body to purees.

Fruit Smoothies can include any of these items:

For Body:
- apple and or banana or watermelon

To Add Living Vitamins and Enzymes:
- sprouted grains such as wheat and rye

Liquid:
- pure water or fruit juice
- Rejuvelac (Note: Rejuvelac acts as a preservative and adds more nutrition.)

For Calories and a Smooth Texture:
- Avocado (Always blend as the last item. Do not over-blend.)

To Add Protein, Minerals, or for a Different Texture:
- sunflower seed sprouts (high in complete protein)
- pumpkin seed sprouts (high in zinc)
- soaked almonds (rich in calcium)
- ground hulled white sesame (especially rich in calcium and magnesium)

Seasonings (Note: These are optional and most people should avoid these while detoxifying):
- cinnamon
- cloves
- allspice
- pumpkin spice
- ginger

Note: Purees and Smoothies made with Rejuvelac can be blended in the morning and small amounts eaten throughout the day. This can be a nutritional breakthrough for busy people because they do not have to stop at each "meal" and decide what to eat that is good for them. All they have to do is keep this blended food in the fridge. Leftover smoothies can be dehydrated and made into fruit roll-ups.

Absolute Mango Soup Recipe

2 cups freshly-squeezed orange juice
2 cups mango flesh
2 cups mango, diced

Blend the orange juice with 2 cups of mango flesh.
Pour mixture into a bowl and add it the diced mangoes.
If desired, decorate with slices of lime.

Nut Mylk Shake Recipe

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Sergei's Party In Your Mouth Green Smoothie Recipe

Sergei’s Party In Your Mouth Green Smoothie

1 small pineapple, peeled, cored, and chopped
1 large mango, peeled, cored, and chopped
½ head romaine lettuce
1 sliver of fresh ginger about the size of half a pinky finger

Blend all ingredients in blender. If your blender is having difficulties blending the ingredients, add some water. Pour into fancy glasses and decorate with mint and thinly sliced orange slices.

Serves 3-4

©2007 Copyrighted material!
Please reference this source when sharing this information:  http://www.rawfamily.com/

Coconut Custard Pie Recipe

Coconut Custard Pie

Filling: 2 cups shredded coconut
The meat from two young coconuts (optional)
½ cup soaked pine nuts
1 cup soaked cashews
10 soaked apricots
2 tsp coconut extract

Crust: 2 cups soaked almonds
8 dates
½ cup shredded coconut
2 tsp vanilla extract
1 tsp cardamom
Dash of sea salt

1. In a food processor or champion juicer homogenize the ingredients for the crust. Press the mixture into the bottom of a pie plate.
2. In a food processor blend shredded coconut into a coarse meal. Add pine nuts, cashews, apricots, coconut meat, and coconut ext. Blend until smooth.
3. Fill in the crust and garnish with long thin slices of banana and shredded coconut.

What to do with all that FRESH Mint

Slice a cucumber, mince a tablespoon of mint, measure 1 1/2 teaspoon of extra-virgin olive oil, 1 teaspoon fresh lemon juice, and 1/4th teaspoon crushed garlic.  Toss it all together, chill and serve with a dash or cumin and pepper!  EASY!

Sparkling Watermelon Juice

Ingredients:
8 cups of ripe watermelon chunks
12 ounces sparkling mineral water
Ice cubes
Small handful of mint leaves (optional)

Directions:
Use a strong blender to puree watermelon chunks and mint leaves together.
Add a few splashes of sparkling water to get things going, if necessary.
Combine watermelon puree with sparkling water in a large pitcher.
Chill for one hour before serving over ice cubes in tall glasses.
Enjoy this simple and refreshing recipe for sparkling watermelon juice.
Serves six.

- contributed by Jan Jensen

Walnut Poppyseed Cake Recipe

Walnut Poppyseed Cake

From Dining In The RAW by Rita Romano

1 cup Poppy Seeds
2 cups Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Two cups carrot pureed in juicer.Chop walnuts up fine consistency in Food Processor
w/"S" blade.
Put aside.
Combine carrot puree, remaining ingredients in processor until well blended.
Mix all ingredients together.
Add a little more psyllium if necessary to hold cake together.
Press into bundt pan and chill to set.
Enjoy!

- Contributed by Jan Jenson

Nut Mylk Recipes

Makes 6 cups of mylk

2 cups soaked nuts or seeds(almonds,sesame, sunflower, pumpkin, pecan,etc.)
4 cups filtered water or coconut water
5 dates, or 2 tablespoons raw honey, or 1/2 cup raisins

1. Soak all nuts 10-12 hours and discard soaking water. Seeds can be soaked for only 6 hours.
2. Blend nuts and water in a Vita Mix.
3. Strain through a seed bag.
4. Save the pulp to make seed cheese cake or to use as a base for a salad.
5. Put mylk back into the Vita Mix to blend in anything your heart desires.

Variations:

- Add a small amount of avocado, or 2 bananas, to make the mylk very creamy.
- Add vanilla extract (only glycerin based).
- Add carob powder.
- Add both vanilla extract and carob
- Chai - see recipe.

Raw Asparagus with Cream Sauce Recipe

1 pound Young Asparagus
1 C. Red Bell Pepper
1/2 C. Celery
Celtic Sea Salt to taste (optional)
1 Tbsp. Parsley
Leaf Lettuce

Cut Asparagus into 1-inch pieces, Mince Parsley, Dice Celery and Red Pepper into small pieces. Combine Asparagus, Celery and half of the Pepper in a bowl. Toss to mix. Pour over one recipe of Almond – Sunflower Seed Sauce. Garnish with the rest of the Red Pepper and minced Parsley. Serve on a bed of Leaf Lettuce.

The Basics of a Great Salad Dressing

From chiDiet.com, The Handbook to Going Raw

Fat: avocado, extra virgin olive oil, raw Tahini, coconut butter, nuts and seeds.

Acid (sour): lemon juice, raw apple cider vinegar, grapefruit juice.

Sweet: honey, date, mango, apples.

Spicy: garlic, ginger, cayenne, and hot peppers.

Salty: Celtic sea salt, celery, nama shoyu, dulse, kelp, miso.

The basic mechanics of constructing great food is very simple. Start your dressing with a fat and an acid (sour). If you desire a creamy dressing add more fat (avocado, olive oil, nut butters, coconut oil). If you desire a more sour dressing add more acid (lemon juice, raw apple cider vinegar). The key is to start off slow and build. Remember, you can always add more of an ingredient but you cannot take it away.

I tend to always start off with the fat and the acid (sour) first - usually more fat than acid. A 2-1 ratio fat - acid is a good starting point. Once you have combined these two ingredients in your blender taste them to see if you like the balance. If your dressing is too sour add more fat, and if it is to oily add more sour.

Now that you have your fat and acid blended you can add a non-sweet fruit for body. Examples of non-sweet fruits are; bell peppers, cucumber, tomatoes, and zucchini. Once you have achieved the consistency you desire add the rest of the five flavors (sweet, sour, salt, bitter, and spicy). The key to learning is to taste constantly and experiment with your balancing techniques. Add one ingredient at a time and then taste after it is blended.

Tips:

1.) Use raw garlic sparingly. You can always add more, but never take away.
2.) Easy on the cayenne!
3.) Add spices a little at a time and taste continuously.
4.) Sour flavors cut bitter.
5.) The more raw fat you add the creamier your dressing will be.
6.) Sweet cuts sour.
7.) Fats cut spice and tone down bitter

Non-Alcoholic Margarita Recipe

Non-Alcoholic Margaritas

8  Large limes
1  Large Valencia orange
6  Cups cold sparkling or mineral water
1/8  cup Stevia or Aguave syrup
2-3 Fresh mint leaves

Wash limes and orange. Squeeze limes and orange into pitcher. Place lime and
orange hulls into pitcher. Add sweetener. Crush lime and orange hulls
with juice and sugar with wooden spoon, (releases the citrus oil.) Add
water to mixture. Stir mixture well. Sweeten to taste.

In blender, add 1 cup ice to every 1/2 cup lime/orange mixture.
Blend until smooth.
Pour into chilled margarita glasses.
Garnish with lime.

- Contributed by Jan Jenson

Raw Chili Recipe

RAW 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

Making Veggie Kraut - a Recipe

Making Vegie Kraut – What You Will Need

CROCK POT. PLATE, or something flat to fit inside crock pot. CABBAGE – 2 heads, or amount needed, red or green). OTHER VEGETABLES as desired for flavor and color: cauliflower, carrots, beets, dulce, kelp, etc. Manual GRATER, SHREDDER or KNIFE.

<- click on image for larger version

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.

Apple Beet Greens Recipe

1 Beet
5 Apples
1 Cucumber
3 Stalks of Celery
Half a head of Romaine
1 Handful of Buckwheat
1 Handful of Sunflower
1 Cup of Rejuvelac

Fennel Orange Lime Balm Salad Recipe

1 large fennel bulb
5 large oranges
2 1/2 tablespoons lemon juice
1/2 cup seedless grapes, halved
1 tablespoon chopped lime balm leaves

Trim the top and bottom off fennel bulb. Quarter and slice bulb as thin as possible. Place fennel in medium bowl. Peel, seed and cut oranges into sections, then chop into smaller pieces. Stir in the grape halves and toss with lemon juice. Sprinkle with lime balm leaves.

- contributed by Suzanne

Quick Yummy Raw Hummus Recipe

Quick yummy hummus

Basic ingredients:
       Sprouted chick peas (soak in water drain until sprouted)
       Garlic
       Cider vinegar
       Tahini
       sun dried tomatoes(optional)
       olives(optional)
       artichokes(optional)
   
Method:

Put all ingredients in blender,
blitz until nice creamy consistency. 

Almond Carrot Pate Recipe

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.

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

Stuffed Salad Recipe

2 cups alfalfa sprouts
1 cup mung sprouts
1 tomato diced
1/2 medium avocado, chopped
1 tablespoon tamari
6 outer leaves romaine lettuce

Mix alfalfa and mung sprouts with tomato, avocado, and tamari.
Roll up salad ingredients inside romaine lettuce leaves and secure with a toothpick. 
Serve on a bed of alfalfa sprouts with some veggiekraut on the side.

Vanilla Delight Recipe

This is something a bit heavier to keep from being hungry for several hours. You can also add green powder or other supplements to this drink.

I often blend in several handfuls of sprouts or even some kale to increase my consumption of greens and also to lighten the sweetness. A great way to get greens into kids!

1 cup water
2 tablespoons raw tahini or more depending on how many calories you want
1-2 frozen bananas.
Dash of vanilla (optional)
Optional sweetener if desired: a date or two

Blend until thick and smooth.
Serve immediately.

Serves 1