Just a bit PEACHY

Just a little bit PEACHY
Make these in small individual serving dishes

2 peaches chopped up

1 teaspoon raw coconut oil

4 teaspoons raw honey or agave nectar

4 to 6 soft dates pitted (depending on size)

a dash of nutmeg

3 to 4 ounces of raw walnuts or pecans (rinsed)

In a food proccessor place nuts, dates dash of cinnamon and a teaspoon of sweetner. grind until crumbly. set aside

In a bowl place chopped peaches, coconut oil, two to three teaspoons of sweetener and nutmeg. Mix well and seperate into individual serving dishes.

Top with crumbly topping, and enjoy.

Not your ordinary salad

The best thing about a salad is that it is only limited by your imagination.  Yet, to many, a salad is lettuce and tomatoes...

My salads are RAWsome.  and they may or may not have lettuce.  for instance my broccoli salad is made of primarily broccoli and some fruits, seeds and nuts.  My cauliflower same balance and varying mixtures.

So in order to pique your curiosity and your ideas...here is a Dr. Christopher chart of salad variations:

A Myriad of Salad Ideas

Enjoy making your own salad combinations. Mix and match to your taste buds - Consider this is only a start. - Doreen Spackman

Lettuce	Vegetables	Fruit	Extras
red leaf green leaf romaine spinach kale cabbage spring mix	cauliflower carrots tomato zucchini yellow squash cucumbers broccoli bell peppers peas	avocado apple pear orange watermelon mango pineapple strawberries blueberries	sunflower seeds brown rice - cooked quinoa - low heated flax seed - ground shredded coconut  sprouts

So, get YOUR salad on and do it up big and RAW!!

As Always  This is Chef Vee and I am RAWsome!

Not Your Ordinary Stir-Fry

I make a dish very similar and thought you would love this version from Raw-Pleasure.  If you're not signed up for their newsletter.  Do so, You will not be disappointed..  

Pleasure and Happiness is really close to RAW!!

 Chef V

Stirred, not Fried

Ingredients

Serves

1 (karge sized meal)

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Vegetables

• 1 medium zucchini (courgette) spiralised into noodles (see note)
• 1 small capsicum (bell pepper) cored and sliced into strips
• 1 small cucumber cut in half lengthways and them sliced on the diagonal
• 15 or so snow peas, remove the string and slice them on the diagonal
• 15 or so green beans, top and tail them and chop them into lengths of 1 - 2 cm
• 1/2 cup of sunflower sprouts

Sauce

• 1 Tablespoon of oil (I used an omega 3 oil here but you could use olive oil, grapeseed oil... etc etc)
• Juice of 1 lime
• 1/2 an avocado
• 1 large or 2 small cloves of garlic
• 1/2 teaspoon of salt
• 1/4 teaspoon of fresh ginger
• 1/4 teaspoon of chilli flakes (optional)

Herbs
1 tablespoon each of fresh parsley, coriander (cilantro) and mint

Methods/steps

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First prepare your veggies. Once they have all been spiralised, chopped, sliced, and are ready, pop them all in a large bowl.
Next place all of your sauce ingredients into a small blender. Blend until smooth.
Roughly chop your herbs.
Assembly
Pour your dressing over your vegetables. Add the herbs and mix together well.
Transfer to a plate and if you like scatter with a few truly raw cashews. Then eat! So yummy!

Additional Tips

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This is a winter recipe, it's a great idea to get your ingredients out of the fridge a few hours beforehand so you are eating them at warm temperatures if you are in a cold area.
Instead of sunflower sprouts try using mung bean sprouts... delish!
If you don't have a spiraliser or spirooli, you can use a v slicer to create the noodles or a potato peeler, or if you are very very patient and have a lot of time, a knife!
Try adding a 1/2 - 1 tablespoon of agave or honey to the sauce. It balances out so well with the lime juice and is phenomenal!

DRINKS-JUICES-SMOOTHIES AND ALL THINGS WET!!

SMOOTHIES – DRINKS AND ALL THINGS WET

Smoothies from the Boutenko family

http://www.rawfamily.com/recipes

Green Smoothies for Beginners

Basic Balance
Victoria Boutenko
1 mango
1 cup kale
1 cup water
Yields 1 quart

Rocket Fuel Smoothie
Victoria Boutenko
2 cups green or red seedless grapes
3 golden kiwis, peeled
1 ripe orange, peeled, seeds removed
1 small leaf of aloe vera, with skin
5 leaves red leaf lettuce
2 cups water
Yields 2 quarts

Morning Zing Smoothie
Victoria Boutenko
½ bunch dandelion greens
2 stalks celery
½ inch fresh ginger root
2 peaches
½ pineapple
Yields 2 quarts

Parsley Passion Smoothie
Sergei Boutenko
1 bunch fresh parsley
1 cucumber, peeled
1 Fuji apple
1 ripe banana
1–2 cups water
Yields 2 quarts

Savory Green Smoothies and Soups

Mediterranean Soup
Victoria Boutenko
3 cups spinach
3 stalks celery
1 sprig oregano
1 sprig thyme
1 red bell pepper
1 large avocado
1 cucumber
1 jalapeño pepper
1 lime, juiced
2 cups water
Enjoy with dulse leaves or flakes
Yields 3 quarts


Soup Gazpacho
Victoria Boutenko
3 leaves kale, stems removed
1 bunch basil
3 large tomatoes
2 stalks celery
1 red bell pepper
1 large avocado
1 lime, juiced
1 cup water
Yields 2 quarts


Thai Soup
Sergei Boutenko
2 cucumbers
1 large avocado
1 lime, juiced
3 cloves garlic
6 leaves curly kale, stems removed
½ teaspoon dried turmeric powder
½ inch fresh ginger root
2 cups water
Yields 2 quarts


Cucumber Dill-icious Soup
Valya Boutenko 
2 cucumbers
½ bunch dill
1 large avocado
5 leaves dinosaur kale, stems removed
2 stalks celery
1 lime, juiced
3 cloves garlic
Yields 2 quarts

Green Puddings

Kent Mango Bliss
Victoria Boutenko
2 Kent mangoes
1 bunch chard, stems removed
1 pear
1 banana
Serve with kiwi.
Yields 3 cups


Green Pudding
Victoria Boutenko
1 bunch fresh parsley
5 grape leaves
½ pineapple
1 Abbot pear
1 orange, peeled
1 cup water
Yields 2 cups


Persimmon Pudding
Victoria Boutenko
3 fuyu persimmons, peeled, seeds removed
3 cups baby spinach
1 ripe banana
Yields 2 cups


The Pear-fect Smoothie
By Katya 
2 d’Anjou pears
7 leaves purple kale, stems removed
1 leaf aloe vera
1 banana
Yields 2 cups


Applesauce
Valya Boutenko
4 apples
1 banana
1 head romaine lettuce
½ teaspoon cinnamon
2 cups water
Yields 3 cups

Green Smoothies for Body Care

Aloe Facial Cleanser
Valya Boutenko 
½ cucumber
½ avocado
1 large leaf aloe vera, with skin
Apply on skin as a sunscreen, or after sunburn, or to improve overall skin health. Keep on skin 10–30 minutes, then rinse off.
Yields 1 cup

Super Green Smoothies

Victoria’s Favorite Dark Green
Victoria Boutenko
1 bunch dandelion greens
4 Roma tomatoes
3 cups water
Yields 2 quarts

Heavy Metals Be Gone
Valya Boutenko
1 bunch cilantro
2 cups stinging nettles
1 bunch fresh parsley
3 stalks celery
1 lemon, juiced
2 mangoes
Yields 2 quarts

Green Smoothie Monster
Victoria Boutenko
4 leaves kale, stems removed
4 leaves chard, stems removed
½ bunch fresh parsley
1 leaf aloe vera
½ bunch dandelion greens
3 pears
1 banana
3 cups water
Yields 2 quarts


Dark Green Love
Victoria Boutenko
1 bunch dandelion greens
1 medium cucumber
3 cups water
Yields 2 quarts

Green Smoothies for Adventurous Souls

O-mega Aphrodisiac
Victoria Boutenko
3 cups wild purslane
1 small watermelon
3 limes, juiced
Yields 2 quarts


Revitalizing Energizer Smoothie
Victoria Boutenko
6 young grape leaves (they contain resveratrol, which triggers longevity genes)
3 leaves dinosaur kale, stems removed
2 mangoes
1 pint strawberries
2 cups orange juice
Yields 1 quart


Summer Splendor Smoothie
Sergei Boutenko
4 leaves chard, stems removed
3 stalks celery
1 head fresh parsley
6 apricots
3 peaches
½ vanilla bean
Yields 2 quarts


“Bitter Delight” Cocktail
Victoria Boutenko
1 large leaf aloe vera, with skin
4 leaves chard, stems removed
3 cups chickweed
1 banana
1 peach
1 pear
Yields 1 quart

Green Smoothies for Children

Miner’s Lettuce Smoothie
Sergei Boutenko
3 cups wild crafted miner’s lettuce (wild edible)
2 ripe pears
½ pint blueberries
2 cups water
Yields 2 quarts

Coco-Tango
Sergei Boutenko
Thai coconut, meat and water
5 leaves kale, stems removed
2 nectarines
2 peaches
1 mango
Yields 2 quarts


The Laughing Gorilla
Valya Boutenko
½ head romaine lettuce
2 ripe bananas, peeled and frozen
2 oranges, peeled, seeds removed
1 mango
2 cups water
Yields 2 quarts
Warning: consumption of smoothie may
result in spontaneously occurring, extremely
contagious gorilla laughter


Emerald Applesauce
Aletha Nowitzky
4:5 apples
1 bunch fresh parsley
½ inch fresh ginger root
Yields 3 cups

Green Smoothies for Pets

Poochie’s Gourmet Green Smoothie
1 cup kale
1 banana
1 cup water
2 tablespoons olive oil
1 teaspoon kelp (granules or powder)
Add some torn nori sheets; dogs love it!


Fluffy’s Delight
1 cup wheatgrass clippings (or any other grass, not sprayed)
1 cup water
2 tablespoons olive oil
2 capsules fish oil (pour on the smoothie, in the bowl)
Pinch of catnip (optional)
Yields 7 servings: You may freeze it in an ice-cube tray and serve it by the cube.

BlueBerry Smoothie
4 brazil nuts (soaked)
12 almonds (soaked)
2 cups distilled or filtered water
2 soaked dates
1 cup frozen organic or fresh blueberries
1 large banana
1 medium apple
1 medium zucchini
1/2 tablespoon cold pressed flaxseed oil
2 tablespoons of a super green powder of your choice

If you have a high speed blender then you an add all items, blend till smooth and serve.  If not then you will need to place the nuts, water and soaked dates in the blender first. Blend well and and put the resulting liquid through a strainer. Return strained liquid to the blender and add the other ingredients (chopped), blend well till you have a fabulous smoothie.  Drink and enjoy

Mikey's Milkshake (Unbelievably good!!)

Makes 6 services
Soak 2 cups of fresh pecans (about 1/2 pound) for about 5 minutes, rinse them, soak them another 5 minutes and rinse them again.
Then put into a Vita-Mix (or powerful blender):

8 pitted dates

A level teaspoon of Celtic Sea Salt (or to taste)

2 - 3 teaspoons of honey (or to taste)

1 and 1/2 vanilla beans (optional)

5 - 12 macadamia nuts (make it creamier!!)

Refrigerated cold water to total 60 oz.

Turn on low until the nuts are ground up. Then whip it on high for 1 to 1 1/2 minutes.

Green Smoothies

For those with a Vita-Mix, put in the ingredients below and blend for 15 to 20 seconds.
Ingredients:

2 handfuls of spinach, mixed greens, kale or turnip greens
(Yes I know, you don't want to eat any of those. Me, too, but in a green smoothie with all the other stuff, you won't even taste them.)

1 banana

2 ripe mangoes without the skin or pit (or 2 peaches, a cup of blueberries, strawberries, pitted cherries, or an additional banana)

2 cups of refrigerated spring or distilled water

Fruit Smoothie

For those concerned about their protein in the morning or wonder what to have instead of eggs to start their day, this smoothie makes a wonderful start.
Ingredients: Soaked flax seeds, Banana, Fresh or frozen fruit and water (dates and grated orange rind optional)

Place 1-2 heaping tablespoons of soaked Flax Seeds* in your blender.

Add 1-2 cups of water.

Turn on high speed until the seeds turn thick and "goopy." Add more water if needed.

Add one peeled banana.

Add frozen or fresh fruit. If you didn't add frozen fruit and want it chilled, add ice cubes.

If you want it sweeter, add 4 - 6 soaked dates without the pits.

If you want a nice orange tang, add a bit of grated orange rind.

Mix and match any fruits you like:
Strawberries and bananas;
Peaches, strawberries and bananas; or
Peaches, pineapples, bananas and coconut.

Add raw (unroasted) carob powder to any smoothie.

I keep a container of flax seeds soaking in the refrigerator just like other people keep milk or eggs on hand. I also keep a small dish of soaking dates in water to use as a sweetener.

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Green Giant Juice YUMMY!

Ingredients:

* 3 to 4 cups washed green grapes, with or without seeds
* 1 cup fresh cucumber, with or without peel
* 1/2 cup frozen or fresh sweet peas
* 1 stalk celery, cut into approximately 3 - inch pieces
* 1/2 to 1 cup of broccoli
* 1/4 to 1/2 medium sized avocado, peeled

Directions:

Place ingredients in blender jar in order listed above. Secure lid and blend well.

Variations:
Add 1 oz. Wheat grass or sprouts of choice and/or add Agave nectar, to taste.

Orange Creamy Dreamy

2 peeled naval oranges
1 tsp of vanilla extract or vanilla bean to taste
4 cups of almond milk in vanilla or original
agave nectar or maple syrup to sweeten..


Blend on low then on high until much of the pulp is disipated.

YUMMY

Thanks class.  Great time all around..

** Master Cleanse/Lemonade Diet Recipe
"2 Tbsp lemon or lime juice (approx. 1/2 lemon)
2 Tbsp genuine [organic grade A, B or C] maple syrup (not maple flavored sugar syrup)
1/10 Tsp cayenne pepper (red pepper) or to taste
distilled water, medium hot [or cold if preferred] 

Daily Green Juice

2 cucumbers

1/2 stalk celery

1/2 bunch parsley

1 lemon

1-2 cloves garlic

Put all ingredients in juicer, mix, and drink slowly. The base is always cucumber and/or celery, that is what makes it taste good. You can modify the recipe by adding a green apple, garlic, ginger, pea shoots, buckwheat, kale or collards—anything green.

Carrot-Apple Zinger

2 large carrots 

1 apple 

1 medium beet 

1 1-inch slice of fresh ginger 

1) Put all ingredients through a juicer.    Serves 1.

Cilantro Detox

4-6 apples 

1 medium beet 

1/3 of a fennel bulb 

juice of 1/2 lime 

large handful of cilantro 

Put all the ingredients through a juicer and enjoy. Serves 1-2.

Dr. Kirschner's Green Drink In an Out of Print Book by Dr. Kirschner, I Found This Wonderful Recipe, which I've Modified a Little

1 pineapple, juiced

15 almonds, soaked

4 dates, soaked and pitted

2 heaping tbsp. of soaked sunflower seeds

1–2 large handfuls (or more) of fresh green leaves (see below)

1/2 tsp. kelp powder

1) Juice 1 pineapple, then put into the blender with all the other ingredients and blend well.

Makes approximately 1 quart of a delicious and nutritious drink. Best consumed the same day.

 NOTE: The green leaves can be one or a combination of watercress, parsley, spinach, arugula, beet tops, etc. or you can use wild herbs if you can get them. Dr. Kirschner had his own garden of wild edible weeds, such as lamb’s quarters, purslane, comfrey, chickweed, filaree, malva, dandelion, etc. 

VARIATION: This drink can also be made with just the pineapple juice blended with the green leaves.

RAWSOME FOODS TO MAKE AND ENJOY

RAWsome RECIPES

Down Home Greens

1 bunch collard greens,

1 bunch kale or swiss chard,

2 tbsp. flaxseed oil,

1/4 lemon, juiced, 

3 tbsp. unpasteurized apple cider vinegar, 

1 1/2 tbsp. unheated honey, 

1–2 garlic cloves, pressed, 

1 tsp. ground cumin, 

1/2 scant tsp. Celtic sea salt or to taste 

1) Wash the greens and cut out the rib going almost all the way down the middle of the leaf (save for juicing).

2) Lay the greens one on top of the other and then fold in half and roll the whole bunch into a tight roll. (You'll probably have to do this twice to use all the greens.) Starting at one end of the roll, cut into very thin slivers. Put the slivers into a large bowl and set aside.  

3) In a small bowl, mix the rest of the ingredients and blend well into a dressing.  

4) Toss the greens with the dressing until they are well coated. Put approx. 3 heavy plates directly on top of the greens. Cover and let marinate in the refrigerator overnight. The plates help compress the dressing into the tough green leaves. These greens could also be served just freshly prepared, but you may need time to get used to the flavor.

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Brocco-flower crunch..

broccoli florets taken down small (bite size)
Cauliflower taken down small (bite size)
soaked almonds (chopped) or pine nuts
crasins
red onions
diced bell peppers (various colors)
diced turnips/kolrabi
diced curly parsley (enough for amazing color) 
Olive, Peanut, grape kernel or almond oil (judge according to amount of other items)
Rice vinegar or your favorite (to add a bite and nice flavor once it sets up)
sea salt just a dash
juice of half lemon (give or take - adjust to taste)
Sweetener (agave, coconut crystals, Stevia....your choice) just enough to have a hint of sweetness to balance the vinegar, onions, and the cranberries tartness..

Do all your dicing (place in a container w/lid) and then add the vinegar and oil.
let this sit for 1/2 hour or so this starts to soften and marinate the broccoli 
then add the nuts and crasins. 
Refrigerate until ready to eat (if you can)

This can be made with just Broccoli of just Cauliflower or with the actual brocciflower.

Veggie Dip

This dip can be made thinner to use as a creamy salad dressing or thickened with veggies for a pate to spread on carrots or crackers or to roll up in lettuce leaves or nori seaweed sheets. Take a pint container to work with you along with your favorite veggies and/or lettuce or kale leaves. 
Ingredients:

·                     Water (start with ¼ cup and add more to make it easy to blend the nuts until smooth)

·                     Cold-pressed olive oil (start with 2-3 Tablespoons and add more to desired creaminess)

·                     Sweet: raw cashews 7 ounces (or soaked and drained almonds, pecans, etc.)

·                     Sour: lemon or lime juice

·                     Spicy: fresh-grated garlic (the longer the garlic is in the mixture the stronger it gets), fresh-grated ginger root, chilies, cayenne pepper, or some sliced jalapeno pepper

·                     Bitter: fresh cilantro (or your fresh or dried herb of choice), or poultry seasoning

·                     Salty: Celtic Sea Salt, dulce (a dried, salty seaweed) and soy sauce, tamari or shoyu (These are just three grades of the same thing.)

Mixing: 

1.                  Blend the nuts until finely ground in the food processor or blender.

2.                  Add a bit of water slowly until a thick "goop" forms.

3.                  Add a few cloves of fresh garlic and slices of ginger root.

4.                  Add some olive oil, Nama Shoyu (aged soy sauce), Celtic Sea Salt and blend.

5.                  Taste. If too sweet, add some lemon or lime juice. If too thick for the blender to handle, add more water.

6.                  Then make adjustments for sweet, sour, spicy, salty, and bitter using the above ingredients or substitutes. (I found that the chilies, garlic, salt, soy sauce, lemon juice and ginger were key for balancing the sweetness of the cashews or nuts.)

7.                  For extra spicy, add 1 whole chopped jalapeno pepper or other chili pepper.

8.                  Blend and at the end, add dried or fresh basil or cilantro or your favorite herb. (If you blend too much at the end, the green herbs will turn it an unappetizing greenish beige.)

9.                  Serve with raw veggies (carrots, celery, broccoli, cauliflower, radishes, green beans, sliced sweet potatoes, tomatoes, jicama—a Mexican root that is firm like a water chestnut—bell peppers, cabbage, etc.) or with dehydrated flax crackers.

This can also be used as rich, creamy salad dressing. Just add more water and salt, if needed. This dip gets thicker when it sits in the refrigerator. You can always add more water and stir before serving.
Optional ingredients (add to the blended mix or just chop into the dip):
Grated horseradish, chopped spinach, chopped bell peppers (any color), mashed avocado, chopped tomatoes, sliced or diced green onions, or red onions.
Ideas:
Try emphasizing one herb for a dominant flavor (dill, basil, tarragon, etc.).
You can add carrots if you're using a food processor and make it into a paste and use it as a spread on crackers, rolled up in nori seaweed sheets (used for sushi rolls) or on lettuce leaves as a "green burrito."

---

Raw Ice Cream

If you have a sweet tooth or love ice cream especially late at night or have kids that love ice cream, this is a fast and easy recipe. My grandson loves to make it whether for breakfast, lunch or dinner or for a quick snack.
Ingredients: Nuts, bananas, frozen fruit

1.                  Place a handful of raw (not roasted) cashews or soaked, then drained, raw almonds in the food processor.

2.                  Blend until smooth. (You can leave the mixture slightly grainy for more texture in the ice cream.)

3.                  Add a bit of water (1-4 tablespoons) to make it into a thick cream.

4.                  Add chopped frozen fruit. (See below for ideas.)

5.                  Add a banana, frozen or not, to make it thick, smooth and sweet.

6.                  Taste and adjust sweetness, frozenness and creaminess by adding more of the above ingredients, dates, etc.

7.                  Serve right away. If you want the ice cream firmer you can place it in a container in the freezer until it is as thick as you like. If there is any left over, store it in the freezer in a covered container. Allow time to thaw when you want to eat it again.

Cashew Mignardises

Mignardises are cute little bite-sized desserts that are typically served in high-end restaurants. With this recipe, you don't need a big wallet to enjoy the best mignardises around.

Feel free to play around and substitute with similar ingredients; for example, if you don't have easy access to cashews or cashew butter, try using pecans or almond butterinstead.

Ingredients:

·                     1 cup raw cashew butter (or the equivalent in freshly ground raw cashews)

·                     1/2 cup maple syrup or raw honey

·                     3/4 cup raw cocoa powder

·                     Seeds from 1 vanilla bean

·                     Pinch of sea salt (optional)

·                     Any coatings that you enjoy, like shredded coconut, sesame seeds, chocolate nibs, or more chocolate powder

Directions:

1. Combine all ingredients in a food processor and blend until smooth.

2. Pour mixture into a bowl, cover, and refrigerate for 4 hours.

3. Use your hands or a melon baller to make small balls out of mixture.

4. Roll balls in shredded coconut, sesame seeds, or any other coating that you enjoy - anything goes, so don't hesitate to bring out chopped dried fruit or your favorite spices.

Enjoy these healthy mignardises - talk about a healthy alternative to conventional desserts!

Posted by Dr. Ben Kim, this recipe was adapted from a similar version found in: Great Chefs Cook Vegan

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RAWsome Tacos

I made these at my Raw food class on Thursday.  the calss said the loved it and there was NO LEFT OVERS!  Yay!

4 cups rinsed, soaked and well drained Walnuts
1 tsp ground cumin
1 tsp chili powder
1 tsp coriander powder
1/4 cup  Braggs liquid Aminos or low sodium soy sauce
1/2 t jalapeno (or your fav hot spice)
3 T water (if needed)
optional: 1/2 tsp sea salt

in a food processor pulse repeatedly until chopped up and the consistency of ground meat- DO NOT BLEND

use your regular taco accompaniments, tomato, avocado, onions, raw salsa, etc.
wrap in a lettuce leaf (Boston, butter or romaine)  Eat eat and love it

Chef Vee's Grande Guacamole

3 ripe avocados
2 stalks celery diced finely
1/2 a zucchini diced
bell peppers 1/2 each diced  - red, green and yellow 
2 chopped tomatoes
1 small white onion
2 scallions with tops chopped
1/2 cup walnuts - soaked and well drained
1/2 lime - juiced
1 to 2 cloves of garlic diced
salt and pepper to taste

Mix well. place the pits back in the guac.  chill and then enjoy.

Not Mashed Potatoes

Ingredients:

1 head cauliflower broken into small pieces

1 clove garlic 

1 leek (white part only), split in 4 pieces

1 tablespoon Extra Virgin Olive Oil

Pepper to taste

Pinch of sea salt

Directions:

Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in olive oil and pepper to taste.

Holiday Fennel Salad 

·                     1 head fennel, finely chopped, white parts only

·                     2 naval oranges, peeled and chopped

·                     1/2 cup pomegranate seeds

·                     3 Tablespoons olive oil

·                     Salt and pepper to taste

·                     Fennel top for garnish

Combine all ingredients in a large bowl and mix thoroughly.

Vegetarian Chili (the cheat way)

just make it easy

1can of goya black beans
use the meal starter from Morning star (ground tofu) (Kelley and Patch commissary (freezer))
1 chopped red onion
2 cloves of garlic
6 to 8 chopped tomatoes or two cans stewed tomatoes with italian flavoring
1 chopped zucchini
1 chopped summer squash
1 bag frozen sweet corn
salt and pepper to taste toward the end of cooking

seasoning's are: cumin, chili powder, fresh chopped parsley, corriander, oregano, thyme, marjoram. (lazy mans way- 1 packet of chili mix)                  

Raw Hummus

1 cup chick pea sprouts (sprouted overnight)
Juice of 1 lemon or lime (I prefer lime)
2 tbsp. fresh orange juice
1 clove garlic
2 tbsp. raw tahini (blended sesame seed butter)
Optional seasoning's: ground cumin, herbal Mrs.Dash, spike or sea salt to taste, chives, paprika, cayenne pepper.
Blend all of the ingredients. Add water to thin to desired consistency.?Very delicious spread on leafy greens or red bell pepper strips or celery. Enjoy!

Cauliflower Sushi Rolls

Ingredients:
Cauliflower “Rice”
•    half a head of cauliflower
•    2 diced spring onions
•    1/4 cup pine nuts
•    1 tsp tamari sauce
•    juice of 1/2 lemon
Sushi Assembly
•    1/4 ripe avocado sliced
•    handful of sprouts
•    greens of your choice
Directions:
Pulse cauliflower until rice-like. Add the rest of ingredients and pulse again until combined. Taste for salt and add tamari sauce if necessary. Place nori sheet shiny-side down on a sushi mat (if available). Cover bottom half of nori with cauliflower “rice.” Layer on sliced avocado, sprouts & greens. Roll sushi mat away from you and tighten roll. Seal edge with water. Slice roll into bite-size pieces with a sharp knife. Dip in tamari or nama shoyu sauce (this is similar to soy sauce)  Can also use braggs amino.

Raw Thai Soup

This soup is fast to make which makes it good for large parties. It’s out of this world in taste.
2 peeled cucumbers
2 cups water
1/2 cup walnuts
1/4 cup Nama Shoyu or other raw soy sauce
1 teaspoon Celtic sea salt
2 Tablespoons raw honey
1/4 cup chopped ginger
1/4 cup lemon juice
3 Tablespoons tumeric powder
fresh spicy pepper
Blend these ingredients in the blender until smooth. Add additional ingredients and stir well. Enjoy!
1 peeled cucumber sliced thinly
1/2 cup dried mushrooms
1 bunch chopped cilantro

Apple Charoses Can Do EASY!!

4 apples (I like to use 4 different varieties)
1/2 a squeezed lemons juice
1/2 cup soaked pecans or almonds
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
Half the apples (core if you like)  Chop apples in food processor, and squeeze lemon over the chopped apples. Add cocnonut nectar or Agave sweetener blend well together. Stir in nuts and add fresh cinnamon and/or nutmeg to taste.   You may also add raisins or goji berries.   Make it beautiful and tasty.  chop to the consistency you like.  I like more chunky!!  Refrigerate for about 30 minutes before serving.

Pepper Boats (Stuttgart Raw Foodies – Family Langston)

Red bell Peppers halved or quartered (cleaned out)              

Tablespoon of peanut butter  placed in each

Sprinkle with raisins for appeal and taste

Crunch, munch and eat them all up!!  Big hit at the Raw Food Potluck in April

Carob (the Un-Chocolate) Sauce

1 cup raw sesame tahini 

1/4 cup raw honey 

1/2 cup (or more) of raw carob powder

1/4 cup filtered water  

1) Put all the ingredients, except the carob powder, into a bowl. 2) Begin stirring and add in 1/2 cup carob powder. Blend ingredients very well by hand, adding in more carob powder if desired. Let your own taste guide you. Also, add more water if you want it thinner, less water if you want it thicker. Makes approx. 1 1/2 cups. Keeps for up to a month in the refrigerator. NOTE: For a chunky sauce, add in finely chopped black figs and pecans.