SALAD
2 cups quinoa, rinsed well, soaked overnight, drained, and sprouted 1-2 days, rinsed again
2-3 cups red grapes, sliced
4-6 stalks celery, chopped
1 bunch cilantro, chopped
1/2 cup fresh basil leaves or 1 Tbs. dried
2-3 green onions, sliced
1-2 cups diced broccoli flowerettes
1 cup red pepper, diced
1 cup raw cashews, chopped (optional)
Mix above ingredients together in a salad bowl exept cashews. Add them right before serving.
DRESSING
Juice of 3 small or 2 large limes
1 apple (pink lady, fuji, jonagold--I used golden delicious and it worked fine)
1/4 cup cold pressed extra virgin olive oil
1/4 cup fresh mint leaves, chopped (or 1-1/2 tsp. dried)
1-1/2 tsp. sea salt
freshly ground black pepper (optional)
Place above ingredients in a blender and blend until very smooth. Pour over the salad ingredients and toss well. Marinate a few hours in the fridge if time allows. Don't forget to add the cashews before serving. Enjoy!!! It's delicious :-)
Tuesday, November 9, 2010
Thursday, October 21, 2010
Thai Kelp Noodles
I bag raw kelp noodles ( I get mine at Whole Foods in the cooler)
"Peanut" Sauce:
2/3 cup raw almond butter
2-1/2 tablespoon Nama Shoyu (raw soy sauce)--I got it at Whole Foods
1-1/2 tablespoons fresh squeezed lime juice
1-2 cloves garlic, minced
3 teaspoons grated ginger
1/4-1/3 cup water
Mix together with a wire whip. You can change the amount of water depending on how thick or thin you like the consistency to be. I used it on kelp noodles but you can use it a dipping sauce for just about anything!! Salad rolls would be a nice idea :-)
Pour sauce over rinsed and drained kelp noodles and mix together well. Top with fresh cilantro, bean sprouts and chopped raw peanuts if desired. Or, add fresh vegetables of your choice. I like fresh asparagus and red pepper or spinach and red onion. My latest discovery is adding multi-colored seaweed to this dish that I buy at Whole Foods in the cooler--it's raw and packed in salt and usually you can find it near the kelp noodles. Before adding it to the noodles, be sure to pour it into a strainer and rinse it well until the salt is off of it. Mmmm!!!
"Peanut" Sauce:
2/3 cup raw almond butter
2-1/2 tablespoon Nama Shoyu (raw soy sauce)--I got it at Whole Foods
1-1/2 tablespoons fresh squeezed lime juice
1-2 cloves garlic, minced
3 teaspoons grated ginger
1/4-1/3 cup water
Mix together with a wire whip. You can change the amount of water depending on how thick or thin you like the consistency to be. I used it on kelp noodles but you can use it a dipping sauce for just about anything!! Salad rolls would be a nice idea :-)
Pour sauce over rinsed and drained kelp noodles and mix together well. Top with fresh cilantro, bean sprouts and chopped raw peanuts if desired. Or, add fresh vegetables of your choice. I like fresh asparagus and red pepper or spinach and red onion. My latest discovery is adding multi-colored seaweed to this dish that I buy at Whole Foods in the cooler--it's raw and packed in salt and usually you can find it near the kelp noodles. Before adding it to the noodles, be sure to pour it into a strainer and rinse it well until the salt is off of it. Mmmm!!!
Elizabeth's Favorite Broccoslaw
1 bag organic broccoslaw (I get mine at Trader Joes)
1/4 cup raw peanuts
Juice of one lime
2 T. seseme meal (grind seseme seeds in coffee grinder)
1 teaspoon vegesal (or sea salt)
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 teaspoons raw agave nectar
Toss ingredients together in a bowl making sure that the slaw has been coated with the dressing well. Serve in your favorite dish and enjoy :-)
1/4 cup raw peanuts
Juice of one lime
2 T. seseme meal (grind seseme seeds in coffee grinder)
1 teaspoon vegesal (or sea salt)
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 teaspoons raw agave nectar
Toss ingredients together in a bowl making sure that the slaw has been coated with the dressing well. Serve in your favorite dish and enjoy :-)
Monday, September 27, 2010
Raw Italian Lasagna
The Noodles
2-3 zucchini, sliced into 1/6 inch thick rounds
Place the zucchini rounds on a mesh dehydrator and dehydrate at 105 degrees for 45 minutes.
The Marinara
7-8 tomatoes, quartered (may seed if you like but I don't)
3/4 cup sun-dried tomato powder OR 1 cup sun-dried tomatoes, chopped
1/3 cup yellow or red onion, chopped
2 cloves garlic, pressed
1 tablespoon Italian Seasoning
5 raw kalamata olives, pitted and sliced
1 tablespoon apple cider vinegar or fresh squeezed lemon juice
1 tablespoon tamari, wheat free
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano,, chopped or 2 teaspoons dried (optional)
Place the tomatoes in a food processor, fitted with the "S" blade, and briefly pulse (keep it chunky). Add the sun-dried tomato powder, onion, garlic, Italian Seasoning, olives, apple cider vinegar, and tamari and pulse briefly to incorporate. Add the basil and oregano and pulse again to mix briefly. Place the marinara in a fine mesh strainer, over a bowl, to drain off any excess water while you prepare the remaining components to the lasagna. You don't want marinara that's too "wet" or it will have trouble holding together in the lasagna.
The Mushrooms
20 mushrooms, sliced
1-1/2 teaspoons raw hemp or olive oil (should say cold pressed on the bottle to be raw)
1 teaspoon fresh lemon juice
pinch of black pepper
Toss the mushrooms in the tamari, oil, lemon juice, and pepper. Set aside for at least 10 minutes to marinate. Drain well and gently squeeze to remove excess liquid.
The Ricotta Cheeze
2 cups Brazil nuts
1 clove garlic, more if you like
2-1/2 teaspoons tamari, wheat free
dash nutmeg
pinch black pepper
Using a food processor, fitted with the "S" blade, process all of the ingredients until it's a thick puree (you may add a little water, if needed). Voila! You're done with the cheeze!
The Spinach
1 bunch spinach
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
Briefly chop the spinach and dried basil in a food processor, fitted with the "S" blade, and set aside.
The Assembly
Spread a thin, sparse layer of the marinara on the bottom of a 7x7 glass-baking dish or spring form pan. Place a layer of zucchini on top of the sparse layer of marinara (don't overlap the zucchini). Spread another layer of the marinara over the zucchini, making it a little thicker this time. Then spread a layer of mushroom mixture and press gently. Place a layer of the cheeze on top of that, followed by a layer of the spinach mixture and continue layering: zucchini, marinara, mushrooms, cheeze, and spinach. Press gently, but firmly, between each layer. Keep layering until you get to the top of your pan or until you run out of lasagna components. It's easiest to do this process using a small offset spatula. Serve immediately at room temperature or warmed slightly in the dehydrator at 110 degrees for 1-2 hours. Store in an airtight container in the refrigerator for up to 3 days.
2-3 zucchini, sliced into 1/6 inch thick rounds
Place the zucchini rounds on a mesh dehydrator and dehydrate at 105 degrees for 45 minutes.
The Marinara
7-8 tomatoes, quartered (may seed if you like but I don't)
3/4 cup sun-dried tomato powder OR 1 cup sun-dried tomatoes, chopped
1/3 cup yellow or red onion, chopped
2 cloves garlic, pressed
1 tablespoon Italian Seasoning
5 raw kalamata olives, pitted and sliced
1 tablespoon apple cider vinegar or fresh squeezed lemon juice
1 tablespoon tamari, wheat free
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano,, chopped or 2 teaspoons dried (optional)
Place the tomatoes in a food processor, fitted with the "S" blade, and briefly pulse (keep it chunky). Add the sun-dried tomato powder, onion, garlic, Italian Seasoning, olives, apple cider vinegar, and tamari and pulse briefly to incorporate. Add the basil and oregano and pulse again to mix briefly. Place the marinara in a fine mesh strainer, over a bowl, to drain off any excess water while you prepare the remaining components to the lasagna. You don't want marinara that's too "wet" or it will have trouble holding together in the lasagna.
The Mushrooms
20 mushrooms, sliced
1-1/2 teaspoons raw hemp or olive oil (should say cold pressed on the bottle to be raw)
1 teaspoon fresh lemon juice
pinch of black pepper
Toss the mushrooms in the tamari, oil, lemon juice, and pepper. Set aside for at least 10 minutes to marinate. Drain well and gently squeeze to remove excess liquid.
The Ricotta Cheeze
2 cups Brazil nuts
1 clove garlic, more if you like
2-1/2 teaspoons tamari, wheat free
dash nutmeg
pinch black pepper
Using a food processor, fitted with the "S" blade, process all of the ingredients until it's a thick puree (you may add a little water, if needed). Voila! You're done with the cheeze!
The Spinach
1 bunch spinach
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
Briefly chop the spinach and dried basil in a food processor, fitted with the "S" blade, and set aside.
The Assembly
Spread a thin, sparse layer of the marinara on the bottom of a 7x7 glass-baking dish or spring form pan. Place a layer of zucchini on top of the sparse layer of marinara (don't overlap the zucchini). Spread another layer of the marinara over the zucchini, making it a little thicker this time. Then spread a layer of mushroom mixture and press gently. Place a layer of the cheeze on top of that, followed by a layer of the spinach mixture and continue layering: zucchini, marinara, mushrooms, cheeze, and spinach. Press gently, but firmly, between each layer. Keep layering until you get to the top of your pan or until you run out of lasagna components. It's easiest to do this process using a small offset spatula. Serve immediately at room temperature or warmed slightly in the dehydrator at 110 degrees for 1-2 hours. Store in an airtight container in the refrigerator for up to 3 days.
Sunday, September 26, 2010
Corn Symphony Soup
2 packages frozen organic corn (or 6 ears of fresh corn cut from the cob)
2 cups raw almond milk (see recipe below)
1/2 cup chopped fresh cilantro
1/2 red bell pepper
1/2 jalapeno chile
1 tsp Himalayan salt
1/8 tsp freshly ground black pepper (optional)
Place corn in a strainer and run hot tap water over it until thawed if you're using frozen corn. Drain and transfer to a blender. Add the remaining ingredients to the blender, and process until smooth. (I like this soup with fresh cilantro and chopped red pepper on top--my variation)
Note: You can adjust the heat by adding more or less jalapeno chile. If you are sensitive to spicy food, omit the jalapeno chile.
From "Alive in 5" by Angela Elliott
2 cups raw almond milk (see recipe below)
1/2 cup chopped fresh cilantro
1/2 red bell pepper
1/2 jalapeno chile
1 tsp Himalayan salt
1/8 tsp freshly ground black pepper (optional)
Place corn in a strainer and run hot tap water over it until thawed if you're using frozen corn. Drain and transfer to a blender. Add the remaining ingredients to the blender, and process until smooth. (I like this soup with fresh cilantro and chopped red pepper on top--my variation)
Note: You can adjust the heat by adding more or less jalapeno chile. If you are sensitive to spicy food, omit the jalapeno chile.
From "Alive in 5" by Angela Elliott
Broccoli in Cheese Sauce
1 bunch broccoli (I use the organic broccoli flowerettes from Trader Joes)
6 Tbs raw tahini
1 Tbs nutritional yeast powder
1/2 tsp Himalayan salt (I use Vegesal)
1/4 tsp cayenne
2 tsp fresh squeezed lemon juice (my variation)
Clean the broccoli, trim the stems, and slice it into bite-size pieces. Combine the tahini, nutrional yeast powder, salt, and cayenne in a large bowl. Add the broccoli and mix well.
6 Tbs raw tahini
1 Tbs nutritional yeast powder
1/2 tsp Himalayan salt (I use Vegesal)
1/4 tsp cayenne
2 tsp fresh squeezed lemon juice (my variation)
Clean the broccoli, trim the stems, and slice it into bite-size pieces. Combine the tahini, nutrional yeast powder, salt, and cayenne in a large bowl. Add the broccoli and mix well.
Happy Dressing
2/3 c filtered water
4 Tbs freshly squeezed lemon juice
3 Tbs raw tahini
2 Tbs nutritional yeast powder
1 tsp Himalayan or sea salt
1/2 tsp raw agave nectar
1/4 tsp freshly ground pepper (optional)
1/8 tsp ceyenne (optional)
1/4 tsp dill weed (my variation)
1/4 tsp garlic powder (my variation)
Combine all the ingredients in a bowl and stir with a wire whip until well blended.
From "Alive in 5" by Angela Elliott
4 Tbs freshly squeezed lemon juice
3 Tbs raw tahini
2 Tbs nutritional yeast powder
1 tsp Himalayan or sea salt
1/2 tsp raw agave nectar
1/4 tsp freshly ground pepper (optional)
1/8 tsp ceyenne (optional)
1/4 tsp dill weed (my variation)
1/4 tsp garlic powder (my variation)
Combine all the ingredients in a bowl and stir with a wire whip until well blended.
From "Alive in 5" by Angela Elliott
Ranch Dip/Salad Dressing
1 cup soaked raw cashews (soak in filtered water for 8-12 hours)
1/2 cup water
2 Tbs fresh squeezed lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea or celtic salt
2 Tbs minced fresh chives or green onions
1 Tbs minced fresh basil or 1 tsp dried
1 Tbs minced fresh dill or 1 tsp dried
Place the soaked cashews, water, lemon juice, garlic powder, onion powder and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil and dill and pulse just briefly to mix. Chill for at least 30 min. before serving. Stored in a sealed container in the refrigerator, this ranch dip will keep approx. five days. ***Try young tender raw asparagus dipped in this! Delicious!
Variation: For salad dressing just add 2-4 Tbs water for a thinner texture.
From "Raw Food Made Easy" by Jennifer Cornbleet
1/2 cup water
2 Tbs fresh squeezed lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea or celtic salt
2 Tbs minced fresh chives or green onions
1 Tbs minced fresh basil or 1 tsp dried
1 Tbs minced fresh dill or 1 tsp dried
Place the soaked cashews, water, lemon juice, garlic powder, onion powder and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil and dill and pulse just briefly to mix. Chill for at least 30 min. before serving. Stored in a sealed container in the refrigerator, this ranch dip will keep approx. five days. ***Try young tender raw asparagus dipped in this! Delicious!
Variation: For salad dressing just add 2-4 Tbs water for a thinner texture.
From "Raw Food Made Easy" by Jennifer Cornbleet
Raw Marinara Sauce
1 ripe tomato, chopped (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked
1/2 red bell pepper, chopped (about 1/2 cup)
1 tablespoon minced fresh basil, or 1 teaspoon dried
1/4 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon plus 1/8 teaspoon salt
2 tablespoons filtered water
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for at least three days.
From: "Raw Food Made Easy" by Jennifer Cornbleet
1/2 cup sun-dried tomatoes, soaked
1/2 red bell pepper, chopped (about 1/2 cup)
1 tablespoon minced fresh basil, or 1 teaspoon dried
1/4 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon plus 1/8 teaspoon salt
2 tablespoons filtered water
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for at least three days.
From: "Raw Food Made Easy" by Jennifer Cornbleet
Not Meat Balls
1 cup soaked raw walnuts
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil (optional)
1 teaspoon tamari
1/4 teaspoon garlic powder
Dash salt
1 tablespoon minced fresh parsley
1 tablespoon minced onion
Place the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl. Stir in the parsley and onion and mix well. Form into balls and top with a raw marinara sauce. Serve with spiralized zucchini pasta. Yummy!!!
From: "Raw Food Made Easy" by Jennifer Cornbleet
Chocolate Bliss Pudding with Coconut Cream
This is chocolate paradise, especially when served chilled and topped with coconut cream.
Coconut Cream
3 young coconuts, meat only
water from 1 young coconut
1 vanilla bean (or 1 teaspoon vanilla)
1/4 teaspoon raw agave nectar
Combine the coconut meat, coconut water, vanilla bean, and agave nectar in a blender, and process until smooth and creamy. Chill thoroughly (for the best flavor). This can be used as whipped cream would be used. It's delicious!
Chocolate Bliss Pudding
1 ripe avocado
10 pitted dates, soaked
1/3 cup filtered water
2 tablespoons raw carob powder
1 tablespoon raw cacao nibs or powder
1 vanilla bean or 1 teaspoon vanilla
1/8 teaspoon Himalayan salt
Combine the avocado, dates, water, carob powder, cacao nibs, vanilla bean, and salt in a blender, and process until smooth--scraping down the sides as you go to make sure everything gets blended in well. Chill thoroughly (for the best flavor). Serve topped with the chilled coconut cream.
Note: Depending on how sweet you want the pudding, you may need to add a little raw agave nectar to or a few additional dates.
From: "Alive in Five" by Angela Elliott
Coconut Cream
3 young coconuts, meat only
water from 1 young coconut
1 vanilla bean (or 1 teaspoon vanilla)
1/4 teaspoon raw agave nectar
Combine the coconut meat, coconut water, vanilla bean, and agave nectar in a blender, and process until smooth and creamy. Chill thoroughly (for the best flavor). This can be used as whipped cream would be used. It's delicious!
Chocolate Bliss Pudding
1 ripe avocado
10 pitted dates, soaked
1/3 cup filtered water
2 tablespoons raw carob powder
1 tablespoon raw cacao nibs or powder
1 vanilla bean or 1 teaspoon vanilla
1/8 teaspoon Himalayan salt
Combine the avocado, dates, water, carob powder, cacao nibs, vanilla bean, and salt in a blender, and process until smooth--scraping down the sides as you go to make sure everything gets blended in well. Chill thoroughly (for the best flavor). Serve topped with the chilled coconut cream.
Note: Depending on how sweet you want the pudding, you may need to add a little raw agave nectar to or a few additional dates.
From: "Alive in Five" by Angela Elliott
Tangerine Dream (raw, vegan ice cream)
2 cups Almond or Walnut Milk
2 young coconuts, meat only
1/2 cup young coconut water
2 tangerines or Mandarin oranges, peeled and seeded
1 teaspoon grated tangerine peel (I added this)
1/2 cup raw agave nectar
1/2 tablespoon vanilla flavor
1/8 teaspoon Himalayan salt
2 tablespoons raw extra virgin coconut oil
Combine the Almond Milk, coconut meat and coconut water in a blender. Process until smooth and creamy. Let stand for 1-2 minutes. Add the oranges, agave nectar, vanilla flavor, and salt, and blend well. Add teh coconut oil, and blend once more. Pour into an ice cream maker, and freeze according to the manufacturer's directions.
This ice cream is a special treat for special occasions and is wonderful for the child within!
From: "Alive in Five" by Angela Elliott
2 young coconuts, meat only
1/2 cup young coconut water
2 tangerines or Mandarin oranges, peeled and seeded
1 teaspoon grated tangerine peel (I added this)
1/2 cup raw agave nectar
1/2 tablespoon vanilla flavor
1/8 teaspoon Himalayan salt
2 tablespoons raw extra virgin coconut oil
Combine the Almond Milk, coconut meat and coconut water in a blender. Process until smooth and creamy. Let stand for 1-2 minutes. Add the oranges, agave nectar, vanilla flavor, and salt, and blend well. Add teh coconut oil, and blend once more. Pour into an ice cream maker, and freeze according to the manufacturer's directions.
This ice cream is a special treat for special occasions and is wonderful for the child within!
From: "Alive in Five" by Angela Elliott
Energizing-Purifying Juice
Yield: 1-1/2 cups, 1 serving
2 celery stalks
1 carrot
1/2 cup chopped green or red cabbage
1/4 cucumber
4 kale or collard leaves
15 parsley sprigs
1/4 cup coarsely chopped broccoli stalk (one 4-inch piece)
1 small red radish, or 1 (1-inch) piece daikon radish (optional)
1 (1/4-inch) piece fresh ginger (optional)
1-/12 teaspoons fresh lemon juice (1/4 lemon;optional)
Juice the celery, carrot, cabbage, cucumber, kale, parsley, broccoli stalk, and the optional radish and ginger. Stir in the lemon juice, if desired. Alternatively, peel the lemon and put it through the juicer with the vegetables. Serve immediately.
**This juice detoxifies the body while providing needed nutrients and energy. It is a health-promoting daily breakfast and an energizing mid-afternoon snack. There are several ingredients in this juice, but to save time you can wash and cut the vegetables the night before. For a spicier juice, add the optional ginger and radish.
from: "Raw Food Made Easy" by Jennifer Cornbleet
2 celery stalks
1 carrot
1/2 cup chopped green or red cabbage
1/4 cucumber
4 kale or collard leaves
15 parsley sprigs
1/4 cup coarsely chopped broccoli stalk (one 4-inch piece)
1 small red radish, or 1 (1-inch) piece daikon radish (optional)
1 (1/4-inch) piece fresh ginger (optional)
1-/12 teaspoons fresh lemon juice (1/4 lemon;optional)
Juice the celery, carrot, cabbage, cucumber, kale, parsley, broccoli stalk, and the optional radish and ginger. Stir in the lemon juice, if desired. Alternatively, peel the lemon and put it through the juicer with the vegetables. Serve immediately.
**This juice detoxifies the body while providing needed nutrients and energy. It is a health-promoting daily breakfast and an energizing mid-afternoon snack. There are several ingredients in this juice, but to save time you can wash and cut the vegetables the night before. For a spicier juice, add the optional ginger and radish.
from: "Raw Food Made Easy" by Jennifer Cornbleet
Raw Sprouted Buckwheat Crackers
**I discovered this recipe out of a need to find a way to use the nut pulp that was leftover from making nut milks. Buckwheat is a very nutritious and alkalyzing grain when sprouted and has so many wonderful nutrients so these crackers are packed full of fiber and many other essential nutrients that will sustain your energy for a long period of time!
2 cups raw organic sprouted buckwheat groats (soaked 8-12 hours and rinse well, then let them sprout in a dark place for 24-48 hours rinsing at least twice a day)
1-2 cups almond or walnut pulp leftover from making milk
2 teaspoons celtic, himilayan or sea salt
Pour sprouted buckwheat into a food processor and grind well. Pour it into a mixing bowl and add the rest of the ingredients. Mix well with your clean hands. Place on teflex sheets of your dehydrator and roll out with a rolling pin until it's about 1/8" thick. Score with a pizza cutter or dull table knife. Place in dehydrator at 105 degrees for about 12-15 hours--the time depends on how thick or thin you've made them and where they are placed in the dehydrator. You may want to take them out half way through the time and place them directly on the shelf of the dehydrator. They get done quicker this way, OR sometimes I just turn them over on the teflex sheets to speed the process along. I eat these with all kinds of different dips and/or toppings which are sweet or savory. They can be used just like bread would be.
2 cups raw organic sprouted buckwheat groats (soaked 8-12 hours and rinse well, then let them sprout in a dark place for 24-48 hours rinsing at least twice a day)
1-2 cups almond or walnut pulp leftover from making milk
2 teaspoons celtic, himilayan or sea salt
Pour sprouted buckwheat into a food processor and grind well. Pour it into a mixing bowl and add the rest of the ingredients. Mix well with your clean hands. Place on teflex sheets of your dehydrator and roll out with a rolling pin until it's about 1/8" thick. Score with a pizza cutter or dull table knife. Place in dehydrator at 105 degrees for about 12-15 hours--the time depends on how thick or thin you've made them and where they are placed in the dehydrator. You may want to take them out half way through the time and place them directly on the shelf of the dehydrator. They get done quicker this way, OR sometimes I just turn them over on the teflex sheets to speed the process along. I eat these with all kinds of different dips and/or toppings which are sweet or savory. They can be used just like bread would be.
Quick and Easy Salad Dressing for Tossed Green Salad
**This dressing was modified from the the dressing that we've used for many years which previously used cold pressed olive oil instead of sesame seeds. When I was changing over into a new life, I decided to avoid the use of free fats of any kind because of my need to drop weight. I had a particularly difficult challenge in the first 3 months because I had also decided to avoid avocadoes, nuts and olives temporarily until such a time that I was well on my way to a lighter me. At first I had a really difficult time finding a salad dressing that I liked. First I tried just leaving the oil out but this didn't work at all because it was an important ingredient for distributing the flavor of the seasonings and bringing out the flavor of the salad. Then one day a friend mentioned that she loved toasted sesame seeds on salad--that it somehow brought out the flavor of the salad and added a really satisfying touch to it. I let that settle into my mind for a couple weeks and eventually it led me to ask the question, "I wonder what raw sesame seeds would taste like on the salad.... Hmmm..." So I tried grinding them in my coffee grinder just like I do with my flax seed to make meal and just poured some on the salad along with all the other ingredients listed below. Wow! is all I can say... The rest is history. I really thank God for leading me to discover this recipe--it is such a gift from Him. It has been a very important part of me feeling satisfied and enjoying my daily salads :-) Hope it's a blessing to you as well.
Juice of one large organic lemon or 2 limes
1-2 Tablespoons sesame meal (I grind my sesame seeds in a small coffee grinder into meal and keep some on hand in the freezer always)
2 teaspoons Vegesal (Spike brand seasoned salt)
1 teaspoon garlic powder
1 teaspoon dill (fresh or dry)
2 teaspoons raw agave nectar
I pour all this directly onto a medium to large bowl of green salad and toss it very well with salad tongs. Serve immediately. It's still my very favorite! Somehow I've noticed that it brings the flavor out of all the veges and/or sprouted legumes (I sprout lentils, mung beans, adzuki beans and alfalfa/clover/radish and add them to my salads) that are in the salad when it's tossed into the salad beforehand. Also, I don't measure anything--just put approximate measurements here so that you can have a general idea of amounts. Feel free to experiment with the balance of the ingredients to see which combination works best for your taste! It's a recipe that can be totally custom designed as far as seasonings also. Sometimes I run out of a certain seasoning or want to try adding something new and different which I do. It's fun to change it up once in a while for a new and interesting taste adventure :-)
Juice of one large organic lemon or 2 limes
1-2 Tablespoons sesame meal (I grind my sesame seeds in a small coffee grinder into meal and keep some on hand in the freezer always)
2 teaspoons Vegesal (Spike brand seasoned salt)
1 teaspoon garlic powder
1 teaspoon dill (fresh or dry)
2 teaspoons raw agave nectar
I pour all this directly onto a medium to large bowl of green salad and toss it very well with salad tongs. Serve immediately. It's still my very favorite! Somehow I've noticed that it brings the flavor out of all the veges and/or sprouted legumes (I sprout lentils, mung beans, adzuki beans and alfalfa/clover/radish and add them to my salads) that are in the salad when it's tossed into the salad beforehand. Also, I don't measure anything--just put approximate measurements here so that you can have a general idea of amounts. Feel free to experiment with the balance of the ingredients to see which combination works best for your taste! It's a recipe that can be totally custom designed as far as seasonings also. Sometimes I run out of a certain seasoning or want to try adding something new and different which I do. It's fun to change it up once in a while for a new and interesting taste adventure :-)
Elizabeth's Favorite Green Smoothies
Variation #1
Approximately 1-2 cups fresh organic pineapple
1 organic juicy orange (Valencia work the best)
2 cups organic parsley leaves (can remove stems but don't have to)
2-3 stalks organic celery, chopped into big pieces
Blend together in a powerful blender such as the Vitamix or Bosch blender until very smooth. Pour into your favorite smoothie cup and enjoy! (I pour about 1/4 cup of this smoothie into a small cup first and mix 2 Tablespoons ground flax seed into it and eat it separately--that way I'm getting by flax without having to add it to the entire smoothie)
Most Energizing Variation #2
Approximately 1-2 cups fresh organic pineapple
1 organic juicy orange
7-8 leaves comfrey (can find it growing wild in our area) OR
4-5 leaves kale, stems removed
2-3 stalks celery, chopped into big pieces
Fresh water from a young coconut for extra electrolytes (optional)
Blend all ingredients together in a powerful blender until smooth. Enjoy!
Approximately 1-2 cups fresh organic pineapple
1 organic juicy orange (Valencia work the best)
2 cups organic parsley leaves (can remove stems but don't have to)
2-3 stalks organic celery, chopped into big pieces
Blend together in a powerful blender such as the Vitamix or Bosch blender until very smooth. Pour into your favorite smoothie cup and enjoy! (I pour about 1/4 cup of this smoothie into a small cup first and mix 2 Tablespoons ground flax seed into it and eat it separately--that way I'm getting by flax without having to add it to the entire smoothie)
Most Energizing Variation #2
Approximately 1-2 cups fresh organic pineapple
1 organic juicy orange
7-8 leaves comfrey (can find it growing wild in our area) OR
4-5 leaves kale, stems removed
2-3 stalks celery, chopped into big pieces
Fresh water from a young coconut for extra electrolytes (optional)
Blend all ingredients together in a powerful blender until smooth. Enjoy!
Raw Vegan Better-Than-Salmon Loaf
2 cups almonds (soaked overnight and drained)2 carrots (peeled)
1/2 cup read sweet onion (finely chopped)
1 garlic clove (minced)
1/2 red bell pepper (diced fine)
1-1/2 cups celery (finely minced)
1/2 cup parsley (minced)
1/4 cup scallions (minced) --I used green onions
1/4 cup fresh squeezed lemon juice
2 teaspoons kelp powder
1 teaspoon dulse powder (I used more kelp powder instead)
1 teaspoon Celtic salt (or Himalayan)
Run soaked almonds, carrots, and red onions through a heavy juicer (Champion or Green Star) using the blank screen. Place mixture in a large bowl, add rest of ingredients, and mix thoroughly. Tihs can best be done by using your clean hands. Shape into a loaf (I pressed it into a bread loaf pan that had been sprayed with olive oil spray) and let set in refrigerator for at least three and preferably six hours before serving. (I let it set overnight and found that 2 days later it tasted better than the first day--I think it takes 24-48 hours for the flavor blending process to occur while it marinates in the refrigerator) Enjoy!
from: http://www.hacres.com/
Raw Fudge Truffles
1 cup raw sunflower seeds1/2 cup raw sesame seeds
2 Tbs raw carob powder
1 cup raisins
1 cup raw almond butter
2 Tbs raw honey
1/2 tsp Real, Himalayan or Celtic Salt
Place sunflower seeds and sesame seeds in food processor and grind very fine. Add the carob powder and mix in. Then add the raisins and process until they are ground fine. Add the almond butter and honey and mix until well blended. Remove from food processor and knead with hands until the mixture is an even texture. Form into balls and roll in unsweetened shredded coconut! This taste better than Nestle Crunch Bars to me :-)
Originally from the internet and now from my brain :-)
Raw Apple Crisp
Filling
2 apples, peeled and thinly sliced
3 Tablespoons fresh lemon juice
2 apples, peeled and chopped
1/2 cup pitted medjool dates, soaked
1/2 cup raisins, soaked
1/4 teaspoon ground cinnamon
Toss the sliced apples with 2 Tbs of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 Tbs of lemon juice in a food processor fitted with the S blade and process until smooth. Remove from the food processor and mix with the sliced apples.
Crumble Topping
2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup raisins
8 pitted medjool dates, unsoaked
Place the walnuts, coconut, cinnamon, nutmeg and salt in a food processor fitted with the S blade and process until coarsley ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't overprocess. Store in a sealed container or use right away. Crumble topping will keep for about a month in the refrigerator or three months in the freezer.
To assemble
Press 1/2 cup of the Crumble Topping into an 8 in square glass baking dish. Spread the apple filling on top using a rubber spatula. Using your hands, knead pieces of the remaining 1-1/2 cups of Crumble Topping to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature, or warm in a dehydrator at 105 degrees.
From "Raw Food Made Easy" by Jennifer Cornbleet
2 apples, peeled and thinly sliced
3 Tablespoons fresh lemon juice
2 apples, peeled and chopped
1/2 cup pitted medjool dates, soaked
1/2 cup raisins, soaked
1/4 teaspoon ground cinnamon
Toss the sliced apples with 2 Tbs of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 Tbs of lemon juice in a food processor fitted with the S blade and process until smooth. Remove from the food processor and mix with the sliced apples.
Crumble Topping
2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup raisins
8 pitted medjool dates, unsoaked
Place the walnuts, coconut, cinnamon, nutmeg and salt in a food processor fitted with the S blade and process until coarsley ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't overprocess. Store in a sealed container or use right away. Crumble topping will keep for about a month in the refrigerator or three months in the freezer.
To assemble
Press 1/2 cup of the Crumble Topping into an 8 in square glass baking dish. Spread the apple filling on top using a rubber spatula. Using your hands, knead pieces of the remaining 1-1/2 cups of Crumble Topping to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature, or warm in a dehydrator at 105 degrees.
From "Raw Food Made Easy" by Jennifer Cornbleet
Thai Coconut Soup
This is a rich, hearty, and flavorful soup that is made in two steps. First the broth is blended, then the vegetables are arranged in serving bowls and the broth is poured over them. Make this soup just before serving it.
Soup Broth
2 mature coconuts, including the water
2 stalks lemongrass
1/2 red bell pepper
1/4 cup freshly squeezed lime juice or 2 kefir lime leaves
2 or 3 small hot red chiles, or 1-3 tsp crushed dried chiles
1 (2 inch) cube fresh galangal root or ginger, peeled
2 tsp sea salt
2 cloves garlic, crushed or chopped
Pour the coconut water into a measuring cup and add additional water as needed to make 6 cups in all. Transfer to a blender and add the coconut meat. Coarsely chop the tender portions of the lemongrass adn add to the blender. Process until smooth. Add the remaining ingredients and process again until smooth. Strain through a nut milk bag or fine-mesh strainer (I used a cheesecloth). Discard the pulp. If you want warm soup, blend a final time at high speed until the mixture is warmed; then serve immediatley. Be careful not to warm soup too much because anything above 110 degrees kills nutrients and enzymes.
Vegetables
4 med size carrots, julienned or spiralized
2 ripe avocados
1 small red onion, thinly sliced
1 cup snow peas, thinly sliced on the diagonal
1/2 cup fresh cilantro leaves
Distribute the carrots, avocado, onion, snow peas, and cilantro among 8 to 10 soup bowls. Pour the warm soup over the vegetables. Serve immediately. (My family loved this one!!! It has an amazing aroma!!!)
From "Raw Food Celebrations" by Nomi Shannon and Sheryl Duruz
Soup Broth2 mature coconuts, including the water
2 stalks lemongrass
1/2 red bell pepper
1/4 cup freshly squeezed lime juice or 2 kefir lime leaves
2 or 3 small hot red chiles, or 1-3 tsp crushed dried chiles
1 (2 inch) cube fresh galangal root or ginger, peeled
2 tsp sea salt
2 cloves garlic, crushed or chopped
Pour the coconut water into a measuring cup and add additional water as needed to make 6 cups in all. Transfer to a blender and add the coconut meat. Coarsely chop the tender portions of the lemongrass adn add to the blender. Process until smooth. Add the remaining ingredients and process again until smooth. Strain through a nut milk bag or fine-mesh strainer (I used a cheesecloth). Discard the pulp. If you want warm soup, blend a final time at high speed until the mixture is warmed; then serve immediatley. Be careful not to warm soup too much because anything above 110 degrees kills nutrients and enzymes.
Vegetables
4 med size carrots, julienned or spiralized
2 ripe avocados
1 small red onion, thinly sliced
1 cup snow peas, thinly sliced on the diagonal
1/2 cup fresh cilantro leaves
Distribute the carrots, avocado, onion, snow peas, and cilantro among 8 to 10 soup bowls. Pour the warm soup over the vegetables. Serve immediately. (My family loved this one!!! It has an amazing aroma!!!)
From "Raw Food Celebrations" by Nomi Shannon and Sheryl Duruz
Raw Pad Thai
This Pad Thai is made up of three simple recipes: noodle salad, sauce, and garnish. The secret to its success is the thick zucchini noodles. Made with a vegetable peeler, they are similar to thick, flat rice noodles. They stand out beautifully and hold the sauce well.
Noodle Salad
4 medium zuczhini
2 large carrots
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup fresh bean sprouts
Peel the zucchini, then shave the flesh into thick strips with a vegetable peeler or use a spiralizer to make wide noodles. Cut the carrots into thin matchsticks (julienne) with either a mandoline or sharp knife. Combine the zucchini, carrots, cilantro, and bean sprouts in a bowl and toss together.
Pad Thai Sauce
2 cups raw almond butter
2 oranges, juiced
1 lemon, juiced
1 lime, juiced
4 cloves garlic, minced
8 pitted soft dates
2 Tbs grated fresh ginger
2 tsp sea salt
1 small hot red chile, minced or 2 tsp crushed dried chiles (optional)
Combine all of the ingredients in a blender and process until smooth. If necessary, add a small amount of water to facilitate blending. The sauce should be thick. Add the sauce to the noodle salad and mix well.
Garnish
4 green onions, chopped
4 Tbs chopped Thai basil or other type of fresh basil
10-12 wedges fresh lime
8 raw almonds, chopped
Sprinkle the green onions, basil, lime wedges and almonds over the salad just before serving. (I arranged them symetrically :-)
From "Raw Food Celebrations" by Nomi Shannon and Sheryl Duruz
Noodle Salad 4 medium zuczhini
2 large carrots
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup fresh bean sprouts
Peel the zucchini, then shave the flesh into thick strips with a vegetable peeler or use a spiralizer to make wide noodles. Cut the carrots into thin matchsticks (julienne) with either a mandoline or sharp knife. Combine the zucchini, carrots, cilantro, and bean sprouts in a bowl and toss together.
Pad Thai Sauce
2 cups raw almond butter
2 oranges, juiced
1 lemon, juiced
1 lime, juiced
4 cloves garlic, minced
8 pitted soft dates
2 Tbs grated fresh ginger
2 tsp sea salt
1 small hot red chile, minced or 2 tsp crushed dried chiles (optional)
Combine all of the ingredients in a blender and process until smooth. If necessary, add a small amount of water to facilitate blending. The sauce should be thick. Add the sauce to the noodle salad and mix well.
Garnish
4 green onions, chopped
4 Tbs chopped Thai basil or other type of fresh basil
10-12 wedges fresh lime
8 raw almonds, chopped
Sprinkle the green onions, basil, lime wedges and almonds over the salad just before serving. (I arranged them symetrically :-)
From "Raw Food Celebrations" by Nomi Shannon and Sheryl Duruz
Noodle Supreme
2 young coconuts
1 cup freshly squeezed orange juice
1 cup raw tahini
1 Tbs Nama Shoyu
6 pitted dates, soaked for 10-15 min
1 tsp raw agave nectar
1/4 in slice fresh ginger
1 cup snow peas
2 cups chopped bok choy (I increased this from 1/2 cup)
2 cups chopped chinese cabbage (I increased this from 1/2 cup)
1/3 cup raw seseme seeds
Cut open the coconuts, pour out the coconut water (save it for another recipe), and scrape out the coconut meat. Slice the coconut meat into noodle strips and set aside.
Place the orange juice, tahini, Nama Shoyu, dates, agave nectar, and ginger in a blenderr, and process until smooth.
Combine the coconut noodles, snow peas, bok choy, and Chinese cabbage ina serving bowl. Add the blended ingredients and mix well. Top with the sesame seeds.
This salad is yummy! I usually make it before a trip because it's a salad that doesn't wilt and will keep in a cooler for a couple days. Eating the fresh coconut in it reminds me of Maui. During our last visit there in Sept., 2009, we found a raw food deli that had a delicious salad with fresh coconut noodles in it just like the ones in this recipe. They also had a really wonderful raw pizza that I availed myself of a couple times while there :-)
From "Alive in 5" by Angela Elliott
1 cup freshly squeezed orange juice
1 cup raw tahini
1 Tbs Nama Shoyu
6 pitted dates, soaked for 10-15 min
1 tsp raw agave nectar
1/4 in slice fresh ginger
1 cup snow peas
2 cups chopped bok choy (I increased this from 1/2 cup)
2 cups chopped chinese cabbage (I increased this from 1/2 cup)
1/3 cup raw seseme seeds
Cut open the coconuts, pour out the coconut water (save it for another recipe), and scrape out the coconut meat. Slice the coconut meat into noodle strips and set aside.
Place the orange juice, tahini, Nama Shoyu, dates, agave nectar, and ginger in a blenderr, and process until smooth.
Combine the coconut noodles, snow peas, bok choy, and Chinese cabbage ina serving bowl. Add the blended ingredients and mix well. Top with the sesame seeds.
This salad is yummy! I usually make it before a trip because it's a salad that doesn't wilt and will keep in a cooler for a couple days. Eating the fresh coconut in it reminds me of Maui. During our last visit there in Sept., 2009, we found a raw food deli that had a delicious salad with fresh coconut noodles in it just like the ones in this recipe. They also had a really wonderful raw pizza that I availed myself of a couple times while there :-)
From "Alive in 5" by Angela Elliott
Raw Almond Milk
4-5 cups filtered water
1 cup soaked raw almonds (soak 8-12 hours)
3 Tbs raw agave nectar OR 2-3 pitted dates
1-1/2 tsp vanilla flavor
1/8 tsp sea salt
Combine the water, almonds and dates (if you're using them) in a blender, and process until smooth. Strain through a cheese cloth and set aside the pulp for another recipe. Rinse ot the blender jar and pout the milk back into it. Add the remaining ingredients and process until smooth and creamy. Note: I usually just add the agave nectar, vanilla and salt to the milk in the container that I've strained it into and use a wire whip to mix it in.
From "Alive in 5" by Angela Elliott
1 cup soaked raw almonds (soak 8-12 hours)
3 Tbs raw agave nectar OR 2-3 pitted dates
1-1/2 tsp vanilla flavor
1/8 tsp sea salt
Combine the water, almonds and dates (if you're using them) in a blender, and process until smooth. Strain through a cheese cloth and set aside the pulp for another recipe. Rinse ot the blender jar and pout the milk back into it. Add the remaining ingredients and process until smooth and creamy. Note: I usually just add the agave nectar, vanilla and salt to the milk in the container that I've strained it into and use a wire whip to mix it in.
From "Alive in 5" by Angela Elliott
Friday, September 24, 2010
Raw Happy Cookies
Raw Happy Cookies
2-1/2 cups ground walnuts
2/3 cup ground flax seed
3/4 cup raisins
1/2 teaspoon sea salt
2 teaspoons vanilla
1/2 cup raw agave nectar
Mix all ingredients well. Drop by teaspoon onto mesh shelves of dehydrator sheets. Dip a fork into water and flatten them using a criss cross action. Then place the shelves into the dehydrator and leave at 105-110 degrees Farenheit for 20-24 hrs. Next~enjoy them as they melt in your mouth :-)
**These are called happy cookies because of their high omega 3 content--flax seed and walnuts are both very high in omega 3 fatty acids. Not only do they taste great, but they are wonderful for supporting brain function--getting us onto the cheerful side!
2-1/2 cups ground walnuts
2/3 cup ground flax seed
3/4 cup raisins
1/2 teaspoon sea salt
2 teaspoons vanilla
1/2 cup raw agave nectar
Mix all ingredients well. Drop by teaspoon onto mesh shelves of dehydrator sheets. Dip a fork into water and flatten them using a criss cross action. Then place the shelves into the dehydrator and leave at 105-110 degrees Farenheit for 20-24 hrs. Next~enjoy them as they melt in your mouth :-)
**These are called happy cookies because of their high omega 3 content--flax seed and walnuts are both very high in omega 3 fatty acids. Not only do they taste great, but they are wonderful for supporting brain function--getting us onto the cheerful side!
Saturday, September 18, 2010
Mediterranean Kale Salad
I planted a large kale garden this year :-) There's so many uses for it! It's one of the most nutritious greens I know of. It has lots of minerals like calcium and magnesium and is very alkalizing for the body. I use it in my green smoothies in the morning, make it into salads, make kale chips out of it and add it to many dishes that need greens. I even used it in the place of spinach in my raw lasagna the other day. It was very tasty used in that manner. The lemon juice and seseme meal or olive oil in this recipe help to soften the leaves enough so that it's not such a strong flavor and tough texture. I usually use the seseme meal instead of the olive oil on this one just because I avoid using oils in my everyday food as much as possible--don't like the greasy feel in my mouth anymore). They are way higher in fat then whole foods like seseme seeds are. My rule of thumb is if I can eat food whole, I do :-)
Mediterranean Kale Salad
2 small bunches fresh kale, stems removed
2 tablespoons fresh ground seseme seeds (hulled or unhulled) OR 2 tablespoons raw (cold-pressed) extra virgin olive oil
2 tablespoons fresh squeezed lemon or lime juice
1/2 teaspoon sea salt
1/4 cup pine nuts (can use sunflower seeds instead)
1/4 cup raisins (soaked 10 minutes, drained and rinsed)
Fresh black pepper, to taste (optional)
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly liek a cigar. Slice crosswise into very thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the the seseme seeds, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper if you choose to (I've never used the pepper). Store in a sealed container in the refrigerator. It will keep for three days. Bring to room temperature before serving (I've eaten it cold and it's just fine that way too).
Variation #1: Add thin strips of young coconut meat to this salad. It's very gourmet and gives it a tropical flare :-) I did this on my sister's birthday (my idea) and she loved it!
Variation #2: Substitute 1/4 cup sliced raw, kalamata olives for the raisins and add 1 diced red bell pepper.
Variation #3: Eliminate the raisins and pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.
**When kale is cut into thin strips and marinated in a dressing, it has a wonderfully soft and juicy texture that makes it delightful in salads. This nutritious salad is visually beautiful, and sure to become a staple recipe for your family and friends.
Mediterranean Kale Salad
2 small bunches fresh kale, stems removed
2 tablespoons fresh ground seseme seeds (hulled or unhulled) OR 2 tablespoons raw (cold-pressed) extra virgin olive oil
2 tablespoons fresh squeezed lemon or lime juice
1/2 teaspoon sea salt
1/4 cup pine nuts (can use sunflower seeds instead)
1/4 cup raisins (soaked 10 minutes, drained and rinsed)
Fresh black pepper, to taste (optional)
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly liek a cigar. Slice crosswise into very thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the the seseme seeds, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper if you choose to (I've never used the pepper). Store in a sealed container in the refrigerator. It will keep for three days. Bring to room temperature before serving (I've eaten it cold and it's just fine that way too).
Variation #1: Add thin strips of young coconut meat to this salad. It's very gourmet and gives it a tropical flare :-) I did this on my sister's birthday (my idea) and she loved it!
Variation #2: Substitute 1/4 cup sliced raw, kalamata olives for the raisins and add 1 diced red bell pepper.
Variation #3: Eliminate the raisins and pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.
**When kale is cut into thin strips and marinated in a dressing, it has a wonderfully soft and juicy texture that makes it delightful in salads. This nutritious salad is visually beautiful, and sure to become a staple recipe for your family and friends.
Raw Halvah Candy
I made this during the holidays and put it into a very pretty rectangular gift box that had a lid. I just cut it into little squares about 1" in size. It made a wonderful dessert offering at gatherings during that time of year and a great gift also. It tastes great anytime but I have great memories of sharing this then and will probably do it again this year :-) Take note: Seseme seeds are one of the best sources of calcium I know of. Unlike dairy products, the calcium in seseme seeds can actually be absorbed and utilized by the body for many important functions. If you're interested in learning more about why calcium in dairy products cannot be absorbed by our body and how dairy actually washes calcium out of our bones, let me know. I'd be happy to share more info on that one!
Raw Halvah
1 cup seseme seeds (can use tahini if you don't have a powerful food processor)
2 tablespoons raw honey
1 tsp vanilla (optional)
1 tablespoon raw carob powder (optional)
Line a small box (about 4x3 inches) with wax paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes.
Makes about 1 dozen 1" cubes.
I've made this with just carob powder and no vanilla and I've made it with just vanilla and no carob powder. They are both tasty variations--just different flavors and colors. If you make the light colored vanilla kind, using hulled seseme seeds works best. If you're making the carob flavor ,you can used unhulled or hulled. Unhulled seseme seeds have WAY more calcium then hulled ones, I've learned :-)
Raw Halvah
1 cup seseme seeds (can use tahini if you don't have a powerful food processor)
2 tablespoons raw honey
1 tsp vanilla (optional)
1 tablespoon raw carob powder (optional)
Line a small box (about 4x3 inches) with wax paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes.
Makes about 1 dozen 1" cubes.
I've made this with just carob powder and no vanilla and I've made it with just vanilla and no carob powder. They are both tasty variations--just different flavors and colors. If you make the light colored vanilla kind, using hulled seseme seeds works best. If you're making the carob flavor ,you can used unhulled or hulled. Unhulled seseme seeds have WAY more calcium then hulled ones, I've learned :-)
Everybody's Favorite Crackers
These are my kid's favorite raw crackers! Very savory and crunchy. Nice for when you get the munchies :-) The amounts for these ingredients are before they are soaked.
Everybody's Favorite Crackers
1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato (chopped)
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons sea salt
Mix in food processor or Champion Juicer with blank on. Spread on parchment paper of Teflon sheets. Make them very thin.
Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.
Dehydration time is about 15 to 20 hours on 105 degrees.
Variation: When I didn't have almonds one time, I used cashews and it worked fine.
Everybody's Favorite Crackers
1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato (chopped)
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons sea salt
Mix in food processor or Champion Juicer with blank on. Spread on parchment paper of Teflon sheets. Make them very thin.
Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.
Dehydration time is about 15 to 20 hours on 105 degrees.
Variation: When I didn't have almonds one time, I used cashews and it worked fine.
Awesome Vanilla Ice Cream
This is my favorite raw ice cream so far even though I've made several different varieties! It's creamy, smooth, very vanillaeeee and a much better choice than all those puss cells that come with dairy ice cream :-) Enjoy!
Raw, Vegan Vanilla Ice Cream
2 cups raw almond milk (see recipe in my blog)
2 young coconuts, meat only
1/2 cup coconut water
1/2 cup raw agave nectar
2 tablespoons raw coconut oil
1-1/2 tablespoons pure vanilla flavor or 1 vanilla bean
1/8 teaspoon Himalayan salt (or sea salt)
Combine the almond milk, coconut meat, and coconut water in a blender, and process until smooth and creamy. Let stand for 1-2 minutes. Add the agave nectar, coconut oil, vanilla and salt, and process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's directions.
From Alive in Five by Angela Elliott
Raw, Vegan Vanilla Ice Cream
2 cups raw almond milk (see recipe in my blog)
2 young coconuts, meat only
1/2 cup coconut water
1/2 cup raw agave nectar
2 tablespoons raw coconut oil
1-1/2 tablespoons pure vanilla flavor or 1 vanilla bean
1/8 teaspoon Himalayan salt (or sea salt)
Combine the almond milk, coconut meat, and coconut water in a blender, and process until smooth and creamy. Let stand for 1-2 minutes. Add the agave nectar, coconut oil, vanilla and salt, and process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's directions.
From Alive in Five by Angela Elliott
Wednesday, September 1, 2010
Cheesy Curly Kale Chips
1 large bunch green curly kale***, washed and dried carefully with paper towel, large stems removed, torn into bite size pieces
COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 T. nutritional yeast
2 t. agave (opt.)
1/2 t. himalayan pink crystal salt or sea salt
Put coating ingredients in Vitamix or any powerful blender. Blend until smooth. Using your hands, spread coating on kale pieces getting it inside of curls. Put on teflex sheets and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy. That seems like a long time to dry kale chips. The kale was very curly, and the coating very thick. The smell drove my husband crazy, he LOVED it!***The kale should be firm and curls spikey. If kale is limp, wash it, cut an inch off the end of the stems and stand in a bowl of water for an hour
***This is seriously one of my very favorite food! I grew a big kale garden this year so that I could make lots of these! We are going backpacking this weekend and they will make great back packing food :-)
COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 T. nutritional yeast
2 t. agave (opt.)
1/2 t. himalayan pink crystal salt or sea salt
Put coating ingredients in Vitamix or any powerful blender. Blend until smooth. Using your hands, spread coating on kale pieces getting it inside of curls. Put on teflex sheets and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy. That seems like a long time to dry kale chips. The kale was very curly, and the coating very thick. The smell drove my husband crazy, he LOVED it!***The kale should be firm and curls spikey. If kale is limp, wash it, cut an inch off the end of the stems and stand in a bowl of water for an hour
***This is seriously one of my very favorite food! I grew a big kale garden this year so that I could make lots of these! We are going backpacking this weekend and they will make great back packing food :-)
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