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."

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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.