Sunday, March 27, 2011

Hummus--Fresh Sprouted

2 cups sprouted garbanzos (soak dry organic beans overnight, then drain and rinse for 2-3 days)
1/4 cup fresh squeezed lemon juice
1/2 cup fresh parsley or cilantro (cilantro is my favorite)
2 ripe avocados
1/2 Tbsp. minced garlic
1/2 tsp. Herbamare seasoning (I used some dill and vegesal instead)
1/2 cup pitted raw olives
1/2 cup cold-pressed olive oil (I've omitted this once and reduced to half once)
1/2 tsp. cumin
1 cup raw tahini sesame butter
1/2 tsp. Celtic Sea Salt
1/4 cup fresh squeezed lime juice
1/2 tsp. minced jalapenos (optional)

Place sprouted garbanzos in a food processor.  Blend until smooth, and then add all all other ingredients.  Mix well and serve. 

Mary Ann's Home Kitchen by Mary Ann Jones

Cabbage Blender Slaw

1 small head cabbage, cut into chunks
2 tsp. raw honey
3 tbsp. cold pressed olive oil
1/2 cup chopped onion
1 tsp. dill or caraway seed
1 red pepper, chopped
3 tbsp. fresh squeezed lemon juice
1 tsp. mustard powder (optional)
1 tsp. Celtic sea salt


Place enough cabbage in the blender so the container is 1/2 full. Add cold water to within 1 inch of the top. Blend for 2-3 seconds. Check to see how fine you like it. Pour into strainer and drain well, place the drained cabbage in a large bowl. Repeat this process until all the cabbage has been blended. Add chopped red pepper and onion. In a small bowl, whisk together the oil, lemon juice, honey, mustard, dill and salt. Pour over cabbage mixture; toss thoroughly. Note: I used 1/2 purple cabbage and 1/2 green cabbage. This made it very beautiful and tasty!

Mary Ann's Home Kitchen by Mary Ann Jones

Cheezy Kelp Noodles by Planet Raw

2 pkgs Sea Tangle Kelp Noodles
1/2 cup nut cheeze (see recipe below)
1/8 cup cold pressed olive oil
1 tsp. fresh rosemary, minced
1/4 tsp. Celtic Sea Salt
1 tbsp. fresh squeezed lemon juice
2 tsp. Braggs Liquid Aminos
3 tbsp. nutritional yeast
1/2 tsp. black pepper (optional)

Mix everything in mixing bowl and place in dehydrator for 1 hour. Nut Cheeze: 2 cups raw cashews 1 tsp. de-stemmed finely minced fresh rosemary 3 tbsp. fresh squeezed lemon juice 1 tsp. Celtic sea salt 1-1/2 cup water Blend into thick cream. Add more water if needed.

Nut Cheeze

2 cups raw cashews
1 tsp. de-stemmed finely minced fresh rosemary
3 Tbsp. fresh squeezed lemon juice
1 tsp. Celtic sea salt
1-1/2 cups water

Blend into thick cream.  Add more water if needed.

http://www.planetraw.com/

Raw Ravioli

In a large bowl, put the following 4 ingredients to marinate for 10-15 minutes:
10 Roma tomatoes, thinly sliced
3 garlic cloves, minced
1/3 cup cold pressed olive oil
1/2 tsp. Celtic Sea Salt

Nut Cheeze for Ravioli:

Prepare by adding the following ingredients into blender and blending until very smooth:

1 cup pine nuts (pinions)
1/4 cup fresh basil or 1 tbsp. dried basil
1/2 cup sunflower seeds
2 cloves garlic
1/2 tsp. Celtic Sea Salt or to taste
1/2 cup water

Place one tomato slice on dehydrator screen with ParaFlexx sheet. Add one tsp. of nut cheeze on tomato slice. Top with another tomato slice. Repeat until all tomato slices are used. Dehydrate for 4-5 hours at 105 degrees F.

Mary Ann's Home Kitchen by Mary Ann Jones

Thursday, March 10, 2011

Almond Date Milk

3/4 cup soaked raw almonds (soaked in water for 3-4 hours or overnight)
4-6 cups water
1 tsp. vanilla or 1" vanilla bean
1 Tbsp. raw agave nectar
2-5 pitted dates
1/8 tsp. Celtic Sea Salt

Combine the almonds and water in the blender, then process until creamy and smooth. Strain the nut milk through a cheese cloth and set the pulp aside. The pulp may be used for another breakfast recipe or to make crackers. Rinse out the blender and add the strained milk back into the blender. Then add the remaining ingredients and process until smooth.

Mary Ann's Home Kitchen, by Mary Ann Jones

Wednesday, March 9, 2011

Oatmeal Fresh

This is soooo gooood! I love it! You can flavor it however you like but I really like this flavor combination listed here.

2 cups soaked organic oat berries (whole oat groats)
1/2 apple chopped
2 Tbsp. maple syrup or raw agave nectar
2 Tbsp. water
1/2 tsp. coriander
1/2 tsp. vanilla
1/4 tsp. Celtic Sea Salt
1/2 cup Almond Date Milk (see recipe above)
2 Tbsp. raisins

Take 2 cups oat berries, cover with water and let sit for 12 hours. Rinse well and put in dish. Cover with wrap and leave unrefrigerated. Rinse and drain for 2 days to start the enzyme action. Combine oat berries, apple, agave, water, coriander, vanilla, and salt 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 spatula. Serve immediately with the Almond Date Milk and raisins.

Mary Ann's Home Kitchen, by Mary Ann Jones

Sunday, March 6, 2011

Carob Halvah

2 cups seseme seeds
1/4 cup raw carob powder
1/2 cup raw honey
1 tsp. pure vanilla extract or ground vanilla bean
**I used a combination of vanilla and almond extract and it was very yummy. If you use mint, use less--maybe 1/2 tsp.

Place all ingredients in a food processor and blend until it forms a ball. Press into a small flat pan. Cut in squares. Freeze and then serve. Keep it in your freezer for a perfect after dinner dessert treat. Note: Seseme seeds are one of the highest foods in calcium. They have been found to assist the body toward recovering from allergies and calium supports many other important functions of the body.

Mary Ann's Home Kitchen by Mary Ann Jones