Raw Seed Crackers

Raw Seed Crackers

1 cup hemp seeds

1 cup chia seeds

2 cups flax seeds

2 cups sunflower seeds

Place in glass bowl or large glass jar and cover with water at least 2 inches about seeds. Soak for at least 4 hours.  Then add:

1-3 cups water

2 tsp onion powder

2 tsp garlic powder

2 tsp sea minerals OR 2 tsp kelp and 2 tsp dulse

Variations: 
**Garlic Onion:  Add fresh chopped fresh garlic & purple onion
**Fresh Herb:  Add chopped fresh herbs of your choice--chives, thyme, dill or rosemary
**Italian:  Sun-dried Tomato & fresh basil
**Mexican:  Fresh Cilantro, fresh garlic, onion, cumin, smoked paprika, ceyenne or ground chipotle

Mix together well in a mixing bowl.  Spread out into ¼ inch thickness onto paraflex dehydrator sheets. Score into desired cracker shapes with knife or pizza cutter.  Dehydrate at 115 for 1 hour, then turn down to 105 for 10-18 hours total.  After 6-8 hours, check  to see if they are hard enough not to stick to the paraflex sheets by sliding a think spatula underneath them briefly.  If dry enough, put another dehydrator shelf over top of them and flip the whole thing over.  Gently separate the paraflex sheet from off the top of the crackers and remove.  Place them back into the dehydrator to finish with the paraflex sheets. Should be crispy when done.

Cranberry Walnut Cheese with Thyme

Cranberry Walnut Cheese with Thyme

• 2 cups cashews
• 1 cup water
• 1 teaspoon probiotics
• 1 cup chopped cranberries, fresh or frozen
• 1 teaspoon thyme
• 2 tablespoons agave syrup or sweetener of your choice
• 1 teaspoon thyme 1 cup chopped walnuts

1. Blend cashews, probiotics and water in high speed blender until smooth. Place in cheese cloth lined strainer, place weight on top and let cure for at least 24 hours.
2. Remove from cheese cloth. Stir in chopped cranberries, thyme, and agave.
3. Line 5” ring mold with walnuts. Spoon in cheese, top with more walnuts.
4. Dehydrate for 12 hours, at 115. Remove ring and dehydrate at least another 6 hours.

Raw Kitchen Sink Cookies

Kitchen Sink Cookies

• 1/3 cup coconut oil, melted
• 1/2 cup raw cacao powder
• 1/3 cup raw, organic agave nectar or liquid sweetener of choice
• 2 tablespoons chia seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1 cup raw, flaked oats
• 1/2 cup dried unsweetened coconut
• 1/2 cup golden raisins
• Himalayan salt (just a sprinkle)

1. Whisk together coconut oil, cacao powder and agave.
2. Stir in remaining ingredients.
3. Form into golf ball-sized balls and place on parchment paper.
4. Chill until firm.


From www.rawmazing.com

Raw Lavender Lemon Tea Cookies

Raw Lavender Lemon Tea Cookies

Makes 2 dozen

• 3 cups cashew flour
• 1/2 cup almond flour*
• 2 tablespoons lavender, divided
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1/2 teaspoon vanilla (optional)
• 2 tablespoons coconut oil, melted
• 2 tablespoons raw agave nectar (or liquid sweetener of choice)
• 1/2 cup dried coconut

1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.
2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.
3. Roll into balls and set aside.
4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.
5. Chill to set.

From www.rawmazing.com

Rosemary Almond Chia Crackers

 

Rosemary Almond Crackers

• 1/2 cup ground golden flax (or 1/2 cup chia seeds)
• 1 cup water
• 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
• 2 tablespoons rosemary, chopped fine
• Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
2. Place wet, drained almonds in the food processor and process until very fine.
3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.

From www.rawmazing.com

**Is it still raw when you start the dehydration so high? Yes. Read here: FAQ

Raw Persimmon Pudding

4-5 hachiya persimmons
1 young coconut flesh
1/2 cup coconut water
1/4 tsp cinnamon
5-8 mint leaves
Stevia to taste

Blend all ingredients until smooth.  Mmmmm!!!!

Raw Persimmon Cookies

1-1/2 cup soaked sunflower seeds
1/2 cup soaked, dehydrated buckwheat groats
3/4 cup dates (soaked 1/2 hour)
2 ripe persimmons, peeled and chopped
1 tsp. cinnamon
2 Tbsp maple syrup
1 tsp. vanilla
1/2 tsp sea salt or Utah Sea Minerals

Place sunflower seeds and buckwheat groats in food processor and grind into a coarse paste.  Then add the rest of the ingredients and mix well until smooth.  Drop by teaspoonful onto dehydrator sheets.  Make a little well in each cookie for the persimmon puree.

Persimmon Puree:
Blend one persimmon in food processor or blender into puree.  Fill each cookie with the puree.  Dehydrate cookies at 110 degrees for 18-20 hours but after about 8 hours you can place them directly onto the mesh sheet to enable them to get a bit drier.

Raw Cranberry Relish

1 orange, peeled, seeded and quartered
1 organic firm, ripe pear, peeled, seeded and quartered
8 dates, pitted and chopped
2 cups organic cranberries, washed
1 tsp finely chopped fresh ginger
1/4 tsp ground cinnamom
1/4 tsp ground nutmeg
1/4 cup dried fruit sweetened cranberries
1 Tbsp raw honey--optional

Blend orange, pear and dates in food processor.  Add cranberries, ginger, cinnamom and nutmeg until coarsely chopped.  If necessary add honey to sweeten.  Serve immediately or keep refrigerated for up to one week.

Raw Vegan Pumpkin Cheescake

Ingredients

Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling

* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped (I used 1 cup kobucha squash--very sweet--and no carrots)
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice

Directions

1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and Irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving.
Servings: 8
Notes
* If you don’t have Irish Moss, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
* If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin.
* To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.

Raw Nut Loaf or Patties

Raw Nut Loaf

Submitted By: Everyday Wholesome Eating In The Raw

This tasty dish makes a beautiful presentation for guests! Developed by Kim Wilson for her best-selling recipe book Everyday Wholesome Eating In The Raw, this nut loaf can also be used to stuff tomatoes, or can be made into burgers. Tastes great with Zesty Tomato Sauce! 

Ingredients

• 1 cup almonds
• 3/4 cup sunflower seeds
• 3/4 cup pumpkin seeds
• 3/4 cup pecans or hazelnuts
• 3 Tbsp fresh lemon
• 1/3 cup extra-virgin olive oil
• Up to 1/4 cup distilled water
• 1 tsp unrefined sea salt
• 1 to 3 tsp sage
• 2 tsp basil
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1 tsp kelp
• 1/4 to 1/2 red onion
• 2 stalks celery
• Opt: 1/2 colored pepper

Prep: Presoak nuts and seeds in water for at least 8 hours. Drain soak water.

Directions

1. Cut red onion, celery and pepper into chucks, then coarse chop in a food processor. Place in a large bowl and set aside.
2. Purée nuts and seeds with liquids in food processor until fairly smooth. Add seasonings and continue to process until well mixed. Pour into bowl and mix with chopped vegetables.
3. For loaves: Form into 5 to 6 loaves (about 1 to 1-1/2 inches thick) on parchment paper or dehydrating trays.
4. For burgers: Patty out into desired size.
5. Spread the tops of the loaves with Zesty Tomato Sauce before dehydrating if desired.
6. Place in dehydrator at 105 degrees for at least 2 to 3 hours to warm. The loaf can also be used to stuff into a tomato, bell pepper or avocado.

From:  www.hacres.com 

Chocolate Haystack Cookies

2 1/2 cups dried shredded coconut

3/4 cup coconut oil (liquid)

1/2 cup maple syrup

1/2 cup raw cocoa powder

1 teaspoon pure vanilla extract

1/4 teaspoon Celtic sea salt

 

1. Add all ingredients into large bowl except the shredded coconut.

2. Stir with spoon until well mixed.

3. Once combined, add shredded coconut. Stir again until well combined.

4. Form into small mounds and place on plate. Freeze for half an hour. (Haystacks will harden when cooled.)

5. Store leftover haystacks in freezer or refrigerator.

**When I made these, they seemed to have too much shredded coconut.  So next time I will use 2-1/4 cup shredded coconut instead but you can do it however you like it!  Enjoy!

Pineapple or Mango Sorbet

Frozen pineapple or mangos or both

Put frozen fruit through a champion juicer with a blank screen and it comes out as soft serve sorbet!  I usually add a little raw agave or honey to it and stir it in afterward but it isn't necessary.  It's pretty sweet without it.  Serve in little parfait dishes with a mint leaf and fresh raspberry to garnish :-)

Garden Vegetable Flax Crackers

10 cherry tomatoes, chopped
1 oz fresh parsley, chopped
1 carrot, chopped
2 stalks celery, chopped
1 oz. fresh chives, chopped
1/4 cup fresh lemon juice
1 Tbsp cumin
1/2 Tbsp celtic salt

Stir together above ingredients.  Then add:

1-1/4 cup whole flax seeds, soaked for 1-2 hours
3/4 cup ground flax meal

Mix altogeether well with large spoon or clean hands.  Spread onto paraflex sheet of dehydrator and dehydrate at 112 degrees for 6-8 hours.  Then flip over and remove paraflex sheet and dehydrate for another 6-8 hours or until crunchy.

Raw Ketchup

1 cup diced organic tomato
2 tsp. apple cider vinegar or lemon juice
1 tsp. raw agave
1/2 tsp salt
1/4 cup sun-dried tomatoes

Place everything but the sun-dried tomatoes in a high speed blender until smooth.  Then add sun dried tomatoes and blend until thick and smooth.  Throw this on a burger with a raw cracker or raw bread and a piece of romaine lettuce and enjoy!!

Raw Nut Burgers

2 cups almonds, walnuts or pecans
2-3 large carrots, chopped
1/2 large onion or more, chopped
1 large handful fresh parsley, chopped
1/4 cup fresh lemon juice
1 tsp himilayan, celtic or sea salt

Place ingredients in food processor and grind until it becomes a dough.  Shape into burger shapes using a push out (like Pampered Chef liquid measuring cup) measuring cup or scoop onto a paraflex dehydrator.  Dehydrate at 112 degrees for 8-10 hours.

From:  www.therawfoodcoach.com

Raw Peach Blueberry Cobbler

Crust:
2 cups raw walnuts (or pecans)
1/4 cup raisins
1/4 cup medjool dates, pitted
Pinch of celtic sea salt
Sprinkle of cinnamon or coriander
A splash of fresh squeezed orange juice

Blend all ingredients for crust in food processor fitted with S blade until well-combined into a dough-like consistency.  Spread into a glass casserole dish evenly.

Filling:
10 organic peaches, diced
1/2 pint fresh organic blueberries
1/2 cup medjool dates
Juice of 1/2 large orange
2 tsp. cinnamon or coriander
1 tsp nutmeg
1 pitted peach for sauce

Mix peaches and blueberries together in a large mixing bowl.  Place dates, orange juice, seasonings in the food processor and blend until smooth.  Add the sauce to the fruit in the bowl and mix well.  Pour into casserole dish on top of crust.

Crumble Topping:
1-1/2 cups almonds
1/4 cup raisins

Place in food processor and pulse until crumbly.  Spread crumble evenly over filling and gently pat down.

From:  www.shearmiracles.net

Raw Vegan Taco Salad

Salad

Place into large salad bowl:

1-2 heads fresh romaine lettuce, sliced into large bite size pieces
1 cup cherry tomatoes or chopped ripe tomatoes
2 ears of fresh corn cut off the cob
1 large or 2 small ripe avocadoes, chopped
1/2 cup raw olives (optional)
1/2 cup chopped fresh cilantro
1 cup raw vegan taco meat
1/2-1cup lentil or mung bean sprouts (optional)

Toss together lightly to distribute the ingredients.  Then add the dressing when serving or you may toss it in just before serving.

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. 


Taco Meat
1/2 cup raw almonds
1/2 cup raw walnuts
1/3 cup sun dried tomatoes 
1/4 tsp chili powder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp Nama Shoyu or Braggs Liquid Aminos
1-2 Tbsp cold pressed, extra virgin olive oil (optional)

After grinding nuts into a meat like texture in food processor, add remaining ingredients.  Mix and serve.  I made raw tacos, tostadas and taco salad with this!  It's so delicious and most everyone who's tried it likes it! 

Raw Blackberry Lemon Lavender Cheesecake

Crust:

3/4 cup hazelnuts
1/8 tsp sea salt
3 soft medjool dates, pitted and chopped

Spray a 6 inch spring form pan with nonstick spray.  Process hazelnuts and salt in a food processor until the hazelnuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan.  Set aside.

Filling:
2 1/2 cups raw cashews (soaked overnight)
1/2 cup plus 1 Tbsp fresh lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp raw agave nectar (light if possible)
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid) 1/2 tsp sea salt
1 Tbsp pure vanilla extract
 1/2 of a vanilla bean
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries

Drain cashews and combine them with lemon juice and zest, agave nectar, coconut oil, salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, stir in lavender and divide evenly between 2 bowls.  Place half back into the food processor and add 1 cup blackberries.  Puree until smooth and scrape back in the bowl.

Blackberry Puree:
1/4 cup blackberries
1 Tbsp raw agave nectar

Place into blender or food processor and puree until smooth.

***Drop the filling alternating between the vanilla and blackberry in about 3 Tbsp amounts over crust in pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level).  Drop some of the puree in teaspoon amounts over the top of the cake (reserving some for serving) and swirl with a knife slightly to create marbling.  Place in freezer until set--at least 6 hours.  Then decorate with cream topping.  Store in fridge until ready to eat.

Cream Topping:
1/2 cup cashew pieces (soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat
2 Tbsp raw agave syrup
1 tsp vanilla
1/2 of a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)

Drain cashews and blend all ingredients until smooth in blender and set in freezer about 30 minutes until frosting consistency.  Place in a pastry bag and pipe decoratively on top of the cheesecake.  Store in fridge.

Raw Vegan Ceasar Salad

Wash and chop fresh organic romaine lettuce leaves into a large salad bowl.  Pour a generous amount of dressing over the lettuce in the bowl.  Toss vigorously!  Then, to serve, add whatever salad vegetables you would like to the top--avocado, tomato, fresh corn cut off the cob, shaved fennel (as is in the picture) and/or sprouts.  Enjoy the succulent texture and flavor of this delicious salad!  I sure did!!! Yum!!! 

Raw, Vegan Caesar Salad Dressing (makes about 1 1/4 cups)

1/2 c cashews
1/4 c hemp (if you can’t afford or don’t have hemp seeds, all cashews is fine, too)
1/4 c nutritional yeast
1/4 tsp salt
2 lemons juice
black pepper
3 pitted dates
1 tsp kelp granules (optional, but good for recreating the anchovy taste)
3/4 c water
2 large stalks celery

Blend all ingredients together in a high speed blender, or, if you haven’t got one, soak the nuts first and put it all in a regular blender. Serve over romaine lettuce and any other veggies you like. I, for one, kicked up traditional Caesar (which is basically romaine, and nothing more) with some cherry tomatoes, fennel, avocado, and celery. It rocked my world:

From:
http://www.choosingraw.com

Autumn Harvest Salad

Autumn Harvest Salad 

4 medium carrots
4 medium beets
2 medium apples (or 3 small)                                             

Dressing:

1/4 tsp cinnamon
¼ tsp cumin
Celtic sea salt to taste

3 Tbsp. cold-pressed olive oil

Juice from 1 lemon

Mix the dressing ingredients together in a small bowl.  (I just whisked it together with a fork.)   Run your carrots, apples, and beets through a food processor to create small match sticks and add them to a large bowl.  Toss with your dressing.   When serving, garnish with another drizzle of olive oil over the top and salt if desired.

From:  Charmaine Vierra, www.modernmanna.org

Raw Un-Brownies

Un-Brownies

1½ cups raw walnuts

10-15 pitted dates

1/3 cup carob powder

½ tsp vanilla or cherry extract

2 tsp water

¼ cup chopped dried cherries

dash Celtic sea salt

Chop ¼ cup walnuts and set aside.  Place remaining walnuts in food processor and process until finely ground.  Add dates then process.  Add remaining ingredients then process.  Pack firmly into a square container and top with chopped walnuts.  Store in Refrigerator.

From: Charmaine Vierra, www.modernmanna.org

Lazy-Raw Lasagna

Lazy-Raw Lasagna 

Sliced Tomato

Wilted Spinach
2 cups Spinach
1-2 Tbsp. Cold-Pressed Olive oil
1-2 tsp. Celtic sea salt

Wash and chop spinach.  Toss with olive oil (a bit, like 1-2 Tbsp for 2 cups) and sea salt (about 1-2 tsp for the same amount).  Set aside while preparing the other ingredients.

Zucchini Noodles
If using organic, or you have a good pesticide wash, use the skin – it’s delicious and adds color.  With a peeler, slice thinly.  If it's a long zucchini, cut it in half width-wise first.  Also, it helps to take off a layer on one side so it's flat and then put that side down and slice from other side - so it's not all rolling about.

Tomato Sauce
In a blender, combine 2 large chopped tomatoes, 1-2Tbsp olive oil, 1-2 cloves de-rooted garlic, sundried tomatoes, and some de-stemmed basil (optional).  Blend well.  Let it sit for a bit so the sundried tomatoes can absorb the liquid.  Then blend a bit more.

Cheezy Sauce
1cup raw macadamia nuts, soaked, drained, and well rinsed
3 Tbsp nutritional yeast  (ESSENTIAL INGREDIENT.  Do not ever try and make any sort of raw or vegan cheese without it.  If you're worried about getting enough B12 in your daily life, use the one with the extra B12 in it.  It's more expensive, but still reasonable.)
1-2 Tbsp cold-pressed olive oil
¼ cup water
1/2 -1 Tbsp fresh squeezed lemon juice
¼ tsp Celtic sea salt
Food process all ingredients until you've achieved a creamy texture. You might need to add a BIT more water to keep it moving.  Add very little at a time otherwise it'll be runny.

Assembly
Make one layer of zucchini pieces, put a slice of tomato, cover in cheese, wilted spinach, tomato sauce; put a layer of zucchini going the other way (like if the first layer they were facing north-south, 2nd layer is facing east-west), repeat other steps; one more layer of noodles (back to north-south), tomato sauce and cheese and top with a tiny piece of tomato or basil or however else you would like to make it look pretty.

From:  Charmaine Vierra, www.modernmanna.org

Live Carob Mousse

Carob Mousse  (yield 2 cups)  (food processor or blender)

2 ripe avocados

1-2 Tbsp. vanilla extract to taste

10-20 soaked and pitted dates (soak for 2 hours-if using Medjool then don’t need to soak)

¼ cup raw agave nectar (optional)

¼ cup raw carob powder

½ tsp. cinnamon

1 Tbsp. raw coconut oil (optional - this makes it really creamy with a slight coconut flavor, but you can also leave it out)  PUT JAR IN WARM WATER TO MELT

Strawberries, sliced, for garnish

Water from soaked dated as needed

Combine the avocados, vanilla extract, dates, and agave in your food processor or blender.  A food processor works better, but I have used my blender.  As it mixes, slowly add the carob powder, and add water to achieve desired consistency.  Then add the coconut oil, if using.  It will probably take awhile to blend so be patient.  You will need a spatula to scrape down the sides and make sure that it mixes completely.  You don't want any green avocado chunks!  Chill, top with sliced strawberries, and enjoy!


Please Note:  The first time I made this, I used 20 dates and added the agave.  It was way too sweet for me!!! So the next time, I left the agave out and used less dates.  It was much better that way.  Now, if you are using it as an icing for a raw cake, then you would probably want it to be sweeter so you would use more dates and/or agave.  Make it how you like it :-)  ES

From:  Charmaine Vierra, www.modernmanna.org

Live Mock Salmon

Mock Salmon  (yield 1 ½ cups)

1 -1 ½ cups Mac Cream (see Live Pizza-par excellence for this recipe)

½ cup red onion, minced

2 tsp minced garlic

1/3 cup dill chopped (no stems)

1 ½ cups carrot pulp 

1/8 tsp. Dulse

1/3 tsp. Kelp

2 tsp. grated ginger

Mix all ingredients together in a bowl.  Best if allowed to sit in refrigerator overnight.  Spread on flax seed crackers, wrap in a lettuce leaf, place scoop on salad, etc.

From:  Charmaine Vierra, www.modernmanna.org

Raw Living Pizza

Live Pizza Crust  (yield 1 crust)  (food processor)

1 ½ cups sprouted buckwheat groats

1 clove garlic

Celtic sea salt, spices, and herbs to taste – i.e. italian seasoning, garlic powder, onion powder, basil, parsley, oregano

2/3 cup flax seeds, soaked 1 hr.

1/4 cup cold-pressed olive oil

2/3 cup carrot pulp

Combine all ingredients in food processor and process for 1 minute, scraping bowl once.  Spread onto a solid dehydrator sheet using an offset spatula.  Dehydrate at 105 degrees ~5-6 hours or until top is dry. Transfer to a mesh dehydrating sheet and dehydrate for another 5-6 hours until dry.  Top with ¾-1cup Mac Cream, ~½ cup Bar B’Que sauce, and veggies of choice.  Veggie examples:  diced green onions, cauliflower pulsed in food processor w/#5 blade, butternut squash w/fine shredding disk in food processor, diced red pepper, zucchini (cut in half lengthwise) and sliced in food processor, sliced cherry tomatoes, sliced olives, basil chiffonade.  (Flax Crackers can also be used as pizza crust)

Sprouting Buckwheat Groats

Place 1 cup raw organic buckwheat groat seeds into a bowl or sprouter. Add 2-3 times as much cool, purified water.  Swish seeds around to ensure even water contact for all.  Allow seeds to soak overnight.  Drain off the soak water.  Rinse thoroughly with cool, purified water.  Groats create very starchy water; it’s very thick!  They won’t sprout well unless rinsed well, so rinse until the water runs clear.  Drain thoroughly.  You can add to your sprouter at this time or simply put the sprouts in a colander and cover with a tea towel.  Set out of direct sunlight at room temperature (70 degrees is optimal - if it’s too cold they won’t sprout). Rinse and drain again in 4-8 hours.  Groats will have 1/8-1/4 inch tails. 

1 cup raw groats yields approximately 1 ½ cups sprouted groats.

Mac Cream  (yield 2 cups)  (food processor or blender)

1 cup raw macadamia nuts - soaked, drained, and rinsed (purified water)

1/2 cup fresh-squeezed lemon juice

1 Tbsp. chopped garlic

1 cup raw cashews - soaked, drained, and rinsed (purified water)

1 ½ tsp. Celtic sea salt (to taste)

¼ -½ cup purified water if needed

Blend until creamy.

Bar B’Que Sauce  (yield 1 ¼ cups)  (blender)

1 cup tomatoes – de-seeded and coarse chopped

½ cup sundried tomatoes (packed in oil) – chopped

¾ tsp. minced jalapeño

½ cup dates pitted (soak if needed)

1 tsp. Celtic sea salt

¼ cup chopped onion

½ tsp. minced garlic

4 fresh de-stemmed basil leaves

Combine all ingredients except sundried tomatoes and dates.  Blend until smooth or leave chunky (your preference)  Add sundried tomatoes and dates and blend until smooth or leave chunky.


From: www.bellavegan.com by Charmaine Vierra

Zucchini Noodles with Pesto

Pesto  (yield 1 cup)  (food processor)

2 cups de-stemmed basil

1/2 cup raw walnuts

2 cloves garlic

1/3 cup cold-pressed olive oil

Celtic sea salt and a pinch cayenne to taste - optional

Combine the basil, nuts, and garlic in a food processor and process until it forms a course paste.  Slowly add the olive oil in a steady drizzle and continue to process until it becomes a smooth texture.  Optional:  season with salt and cayenne to taste.  Mix with raw zucchini noodles.

From:  Charmaine Vierra, www.modernmanna.org

Zucchini Noodles with Live Marinara

Live Marinara  (yield 1 ¼ cups)  (blender)
 

½ cup sundried tomatoes (I use Bella Sun Luci brand without oil and then add the olive oil--they are very moist and flavorful-ES)

3 medium tomatoes - deseeded and quartered

1 lg. clove garlic

Small handful fresh de-stemmed basil leaves

2 Tbsp. cold-pressed olive oil (can reduce amount if using sundried tomatoes in oil)

1 Tbsp. nutritional yeast - Vitamin B12 fortified preferred

2 Tbsp. raw cashews - soaked, drained and rinsed (purified water)

¼ cup purified water

Combine half the fresh tomatoes along with the sundried tomatoes, garlic, cashews, olive oil, nutritional yeast and water.  Blend until smooth.  Add the remaining fresh tomatoes and basil and just pulse, leaving a chunky consistency.  Serve over raw zucchini noodles (using Paderno Spirooli Slicer).

From: Charmaine Vierra, www.modernmanna.org

Totally Lit Smoothie

Totally Lit Smoothie

Apple (core included) – 1 large, quartered

Strawberries - 6

Blueberries – ¼ to ½ cup

Bananas – 2 sliced (avg size)

Oranges – 1, peeled & separated

Kiwi – 1 to 2, peeled & sliced

Flaxseed oil – 2 to 4 Tbsp

Flaxseed – 1 Tbsp

Pumpkin seeds – ¼ cup

Almonds – ¼ cup

Sunflower seeds – ¼ cup

Kale – large handful torn leaves

Organic Whole Apple Juice-1 cup or more as needed

SuperManna – 2 scoops

Ice to chill – ~½ cup

Blend all ingredients until smooth. This recipe is Danny Vierra's (of Bella Vita Lifestyle Center) morning smoothie recipe.  He drinks this as his breakfast every morning. When I make it, I use all organic ingredients and fresh squeezed apple juice.  It's very energizing!  Enjoy!

From: Charmaine Vierra, www.modernmanna.org

Coconut Whipped Cream

3/4 cup packed young coconut pulp
1/4 cup coconut water
1/4 cup raw cashews
1/4 cup irish moss gel
2 Tablespoons + 1/2 tsp raw light agave nectar
2 tsp fresh lemon juice
1-1/2 tsp vanilla powder
4 drops stevia
1 Tablespoon agave powder or 2 tsp lecithin powder
1/3 cup melted raw coconut oil

Blend all but the coconut oil and powder/lecithin until smooth and creamy.  Add the last two ingredients and blend again to incorporate.  Pour into a container and chill in the fridge for at least 8 hours.  This can be used as a topping or piped onto a pie or cake as icing.  Yummy!

From:  www.sweetlyraw.com 

Spicy Corn Chips

• 6 C.  Fresh on the cob or Frozen Corn (I used fresh and cut if off the cobs)
• 1 Red Pepper
• Juice from 2 limes
• 2 t. Cayenne
• 1 t. Paprika
• pinch of celtic sea salt (used 1/2 tsp.)

Blend all ingredients in food processor. Spread on non-stick sheet on top of mesh sheet at least 1/4″ thick as these will really dehydrate down. Score into the shape you desire. Dehydrate 10 hours, pull off of the non-stick sheet and dry until very dry. Place right side up as chips will curl if you flip them.

From:  www.rawmazing.com 

Raw Strawberry Coconut Cream Pie

Crust:

• 1/2 C Macadamia Nuts
• 1 C Almonds
• 1/2 C fine dried Coconut
• 2 T coconut oil
• 2 T Agave

Place macadamia and almonds in the food processor. Process until a coarse meal is achieved. Add the coconut oil, coconut and agave. Pulse until blended. Spread into an 8″ pie plate. The crust will be sticky so it helps to do this with wet hands. Refrigerate.

Chocolate Sauce:

• 1/2 C Cacao Powder
• 1/2 C Agave
• 1/4 C coconut oil (melted over warm water)
• 1 vanilla bean

Split Vanilla bean in half and with a table knife, scrape all the pulp out of the inside of the bean. Place the vanilla bean scrapings and and the rest of the ingredients into the vitamix. Blend for 2 minutes. Spread a layer (you will have quite a bit left over) on the bottom of the crust. Place in refrigerator to set.

Filling:

• 2 C Cashews, soaked for 6 hours
• 1 C coconut meat (from young coconut)
• 1 vanilla bean
• 1/4 C Coconut Oil
• 1/4 C Water from Young Coconut
• 2 C Sliced Strawberries
• Flaked dried Coconut

Split the young coconut and reserve 1/4 c. water. Scrape out the filling. Combine all ingredients in vitamix. Process until smooth. Place filling in bowl and stir in sliced strawberries. Pile filling into chocolate lined crust, top with flaked coconut and refrigerate until set.

From: www.rawmazing.com 

Pistachio Dried Cherry Macaroons

• 1 cup raw pistachios, ground into flour
• 1 cup dried coconut
• 1/4 cup coconut oil, melted (optional)
• 1/4 cup raw agave
• 2 tablespoons maple syrup
• 1/2 cup chopped dried cherries

1. Mix all ingredients together.

2. Shape into balls (I use a tablespoon measure) and place on dehydrator screens.

3. Dehydrated at 140 for 1 hour, then 115 for 6-8 hours or until desired dryness is achieved. Cool.

4. Dip in cacao ganache. 

Chocolate Ganache

• 1/4 cup raw cacao powder
• 1/4 cup raw agave
• 2 tablespoons coconut oil, melted

1. Whisk all ingredients together to make the ganache.

From:  www.rawmazing.com 

Marinated Kale Salad

Marinade:

• 1 clove garlic, finely diced
• 1 lemon, juice from (about 3 tablespoons)
• 1 tablespoon agave nectar (you can substitute your favorite sweetener)
• pinch Himalayan salt (I used 1 tsp vegesal)
• pinch pepper
• 1/4 cup cold pressed flax seed oil ( you can use olive oil or just leave it out if you use sesame meal)

1.Whisk together the garlic, lemon juice, agave, salt and pepper.

2. Slowly pour oil into the mixture while still whisking. Set aside.

Salad:

• 1 bunch kale (you can use either dinosaur or curly leave kale)
• 1 cup cherry tomatoes
• 2 avocados, chopped
• 1/4 head purple cabbage, chopped
• 1/4 purple onion, diced
• 1/4 cup hemp seeds (I used seseme meal instead of hemp seeds)

1. Remove stems from kale leaves and tear into bite sized pieces.

2. Combine kale with marinade. Massage for a few minutes to well coat, set aside.

3. Prepare tomato, avocado, cabbage and onion.

4. Stir into kale mixture and mix well.

5. Top with 1/4 cup hemp seeds and mix in.


From: www.rawmazing.com 

Cashew Cream Cheese

Cashew Cream Cheese

• 2 C Cashews
• 1/2 C rejuvelac**

Cover cashews with water and soak overnight. Drain off water. Place cashews in vitamix and process with rejuvelac until a smooth paste forms. You can add a dash of celtic sea salt. Line a strainer with 2 layers of cheese cloth. Spoon mixture into the cloth. Set in a warm place and let set for 24 hours. Form into the shape you want. I coated the outside with cracked pepper. Put in refrigerator to finish setting. Store in the refrigerator for about a week.  Serve with your favorite crackers--recently I served it with rosemary crackers--Delicious!!

**If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink. If you have been following this site,  you know I am sprouting a lot of wheat berries these days. I decided to put some of those sprouted wheat berries to work, make some rejuvelac and then, the cheese.

Rejuvelac

• 1/2 C sprouted wheat berries (sprouted just until tails start)
• 4 C filtered water

Place the wheat berries and the water in a jar. Leave in a warm place for 24-48 hours. You will see a little fizz. The liquid should be a little tart but not smell off.

From: www.rawmazing.com

Rosemary Crackers

• 1 cup raw almonds, ground into flour
• 
  
• 1 cup raw cashews, ground into flour

• 3 teaspoons fresh rosemary

• 1 teaspoon dried garlic

• 1/3 cup flax, ground

• 1/2 cup water

• Himalayan salt and pepper to taste (just a tiny pinch will do)

1. Mix all ingredients together.

2. Spread into a layer about 1/3 inch thick.

3. Score.

4. Dehydrate at 140 for 45 minutes, reduce heat and dehydrate at 115 until dry, removing to screen sheets half way through dehydration. 8-10 hours. If you don’t move to mesh screens, you will need to flip.

Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.

Makes approximately 2 dozen crackers.

Wonder why we start the dehydration so high? Read here: Dehydration Primer

From: www.rawmazing.com  

Raw Nacho Cheese--the best!!!!

Our Family Raw Nacho Cheese

Mexi Not-Ur-Cheez (Nacho)

• 1 cup raw cashews or any white nut (I used 1/2 c cashews and 1/2 cup pine nuts)
• 1 celery stalk
• 1-2 garlic cloves
• 1⁄2 red pepper
• 8 dry tomatoes
• 2 pinch salt ( used 1 tsp sea salt)
• handful cilantro (save until after everything else is blended smooth and then just pulse the blender after adding the cilantro--then there's little pieces of green which looks cool :-)
• 2 tablespoons red onion
• 1⁄4 raw jalapeno or more to taste
• 1 lemon, juiced
• 1 tablespoon Mexican seasoning or chili powder
• 1 date
• 1/4 avocado (optional makes it a bit more creamy)

Blend with enough water to create a creamy consistency (I used about 1-1/4 cup). Adjust the flavors to your taste.


From:  http://www.raw-food-diet-inspiration.com

White Chocolate Dark Chocolate Raspberry Tart

Crust:

• 1 cup raw almonds, soaked 6 hours
• 1/4 cup raw coconut oil, melted
• pinch of sea salt

1. Process almonds in food processor until finely ground.

2. Add coconut oil and pulse until well combined.

3. Press mixture in the bottom of a 8-inch tart pan.

4. Place in refrigerator.

Filling:

• 2 cups soaked raw cashews
• 1/3 cup raw agave nectar
• 1/2 cup raw cacao butter, melted
• 1/3 cup raw coconut oil, melted
• 1 teaspoon vanilla
• 2 pints fresh organic raspberries

1. Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.

2. Process until very smooth. You can also use a Vitamix.

3. Spread a thin layer of the filling on the crust.

4. Place a layer of raspberries over the filling. Pack them tightly.

5. Pour the rest of the filling mixture over raspberries.

6. Refrigerate.

Top with layer of Chocolate Ganache. Refrigerate again for at least an hour before serving OR if you're in a hurry, place in the freezer for 30 min.  That worked well for me.

Chocolate Ganache:

• 1/2 C raw Cacao Powder
• 1/2 C raw Agave
• 1/4 C raw Coconut Butter*, softened (raw coconut oil may also be used but it's not quite as firm at room temperature as the one with coconut butter)

Whisk together all ingredients.

From www.rawmazing.com