Raw "BLT" Sandwich

Raw “BLT’s”

Honey Wheat Bread:

• 2 cups wheat berries, sprouted and ground into flour
• 1 cup zucchini puree
• 1 apple
• 1 tablespoon honey
• 1 cup ground flax

1. To make flour: Soak wheat berries for 24 hours, then rinse 2 x a day until small tails sprout. Dehydrate at 116 degrees until dry. Grind into flour.
2. In food processor, place apple, zucchini puree and honey. Process until a puree is achieved.
3. Mix together flour and ground flax.
4. Stir puree mixture into flour mixture.
5. Spread 1/4 inch thick on non-stick dehydrator sheets. Score mixture into bread sized squares. Dehydrate at 140 degrees for 1 hour, turn down heat and dehydrate at 116 degrees until tops are dry.
6. Flip over, remove non-stick sheet and continue to dry. You want to make sure the bread dries but stays soft so, check and don’t over dehydrate.
Avocado Butter

• 2 avocados
• 1/2 cup cashews, soaked until soft
• pinch Himalayan salt
• pinch black pepper
• pinch ground chipotle

1. Place all ingredients in food processor and pulse until well blended.
Eggplant Bacon See Recipe: Eggplant Bacon
Assembly

• Raw Honey Wheat Bread
• Cashew Butter
• Tomato
• Lettuce
• Eggplant Bacon

Layer ingredients on bread to create sandwich!

From:  http://www.rawmazing.com/raw-food-blts/ 

Fresh Tomato Cilantro Salsa

Ingredients:

• 3 tablespoons finely chopped onion
• 2 small cloves garlic, minced
• 3 large ripe tomatoes, peeled and seeds removed, chopped
• 2 hot chile peppers, Serrano or Jalapeno, finely chopped
• 2 to 3 tablespoons minced cilantro
• 1 1/2 to 2 tablespoons lime juice
• salt and pepper

Preparation:

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.

From: http://southernfood.about.com

Lavendar 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.

*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!

From www.rawmazing.com

Bella Burgers

Bella Burgers
2 cup almonds, soaked
2 cup walnuts
1 cup mushrooms
1 cup red pepper
½ cup onion
4 garlic cloves
¼ cup miso
¼ cup coconut aminos
2 stalks celery
½ cup parsley
½ cup water
This burger is really quick if you use your food processor. Quick grind all nuts using the “S” blade, place in bowl. Then process pepper, 2 carrots, celery, onion, garlic, parsley DO NOT OVER PROCESS, leave vegetables intact with a chopped texture. Add mixture to bowl. Next do the same with the mushrooms with the “S” blade, texture should be chopped not smooth, pulse if needed to achieve the right texture. Add mushrooms to the mixture in bowl. Next using your grater attachment, process 2 carrots. Place carrots in bowl and stir well. Remove ½ the mixture and place back in food processor add miso and water and process using the “S” blade until smooth. Remove and add to mixture in bowl. Now mix well using your hands. Form into patties and place on dehydrator screens. Dehydrate for 5-6 hours at 115˚. Yields 20 medium size burgers.

From www.bellavegan.com by Charmaine Vierra

Raw Sprouted Tacos

Raw Sprouted Tacos

Whole Romaine Lettuce Leaf

Sliced Avocado

Legume Sprouts  (mixture or just mung bean or lentil sprouts)

**Raw Vegan Taco Meat

**Zucchini Hummus OR

**Raw Vegan Ranch Dressing

**Fresh Cilantro Tomato Salsa

Lime Wedge

Place some legume sprouts into a small bowl and add some hummus or ranch dressing.  Mix well. Place Romaine lettuce leaf on plate and layer sprout mixture, avocado, taco meat, hummus or ranch dressing and salsa.  Eat with your hands as a taco, tostada or burrito. Serve with a wedge of lime on the side.  Squeeze the lime juice onto the taco right before eating :-)

Watercress , Bell Pepper Salad

2 bunches watercress
3 red bell peppers, julienne
1 small sweet onion, minced
1-2 cloves garlic, crushed
1/2 lemon, juiced
1 Tbsp cold pressed flax oil
1 Tbsp. nama shoyu

Mix watercress and peppers in a bowl.  Mix other ingredients together.  Then toss with watercress and peppers.  Serves 2-4

From Rapid Raw by Mark Johnson

Smoked Red Pepper Cheesy Sauce

Cheesy Smoked Kale Chips
1 recipe Smoked Red Pepper Cheesy Sauce
1 – 2 bunch curly kale

1. Remove the kale from its stems and place the leaves in bowl. Leave the leaves large for larger chips or tear in half for smaller ones. Leaves shrink in dehydrator.
2. Pour sauce over kale and coat leaves well using hands or tongs.
3. Spread leaves over mesh dehydrator screens and dry at 110˚for 6 to 7 hours or until crisp.

Smoked-Red Pepper Cheesy Sauce
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked over night and rinsed well)
3 Tablespoons nutritional yeast
1 T Raw onion
1 clove garlic
2 Tablespoons fresh lemon juice
1 heaping spoonful of Smoked Paprika
1 1/2 Teaspoons salt (I use much less salt)
Blend all ingredients in blender until smooth.

From www.bellavegan.com by Charmaine Vierra

Raw Corn Chowder

Raw Corn Chowder

4 cups fresh corn kernels cut off of cob (approx 4 ears)

2 cups fresh raw almond milk (see recipe on blog-www.sunrisehands.blogspot.com)

1 large avocado, cut in chunks

1 tsp ground cumin

2 tsp finely minced onion

½ tsp sea salt or kelp powder

2 Tbsp fresh lime or lemon juice—I added this to zip it up a little bit

Whole kernels of corn for something to chew on (optional)

Chopped red pepper, sunflower sprouts, flower for garnish (optional)

In a blender, combine the corn, almond milk, avocado, cumin, minced onion and salt.  Blend well.  Pour the soup into serving bowls and garnish with a handful of corn kernels, some chopped red pepper, some sunflower sprouts and/or the nasturtium flower.  Serves 4.

From The Raw Gourmet by Nomi Shannon

Bok Choy Asian Mushroom Salad

Bok Choy-Asian Mushroom Salad

4 cups Bok Choy, sliced

1 bunch cilantro, chopped

1 cup Shitake Mushrooms, sliced

¼ cup Sesame Oil

½ Lime, juiced

2 Tbsp Nama Shoyu

1 Garlic Clove, crushed

1 Tbsp Ginger, grated fine

Sesame seeds (optional)

Mix greens and mushrooms.  Mix the rest of the ingredients together, then with greens and mushrooms.  Top with Sesame Seeds if desired.  Serves 2-4 people

From Rapid Raw by Mark Johnson

Sesame Flax Crackers

Sesame Flax Crackers

• 1 C Flax Seeds
• 2 C Water
• 1 C Raw Oat Flour
• 1/2 C Water
• 2 T Dehydrated Onion Flakes
• 1 t. Celtic Sea Salt
• 1/4 C Black Sesame Seeds

Soak 1 C flax seeds in 2 c water for 5+ hours. Mix together with oat flour, 1/2 C water, onion flakes, and Celtic sea salt. Spread on non-stick dehydrator sheets about 1/4 inch thick. Sprinkle sesame seeds on top and score with knife. Dehydrate at 145 for 1/2 hour then reduce to 116 for 2 hours. Remove non-stick sheets and place top up on screens. Dehydrate at least 2-4 more hours or until dry. Makes 2 sheets.

 

From www.rawmazing.com

Hazelnut Fig Crackers with Sage and Black Pepper

Hazelnut Fig Crackers with Sage and Black Pepper

• 1 cup hazelnuts, ground fine in food processor
• 2 cups almonds, ground fine in food processor*
• 1 cup raw oat flour
• 1/2 cup ground golden flax
• 1/2 teaspoon cinnamon
• 2 tablespoons dried sage
• 3/4 cup water
• 2 cups dried black mission figs, chopped fine
• Himalayan salt and cracked pepper to taste

1. Stir together ground hazelnuts, almonds, oat flour, flax, cinnamon and sage. Mix well.

2. Add water and knead into “dough”.

3. Knead chopped dried figs into dough until well blended. Roll or press to 1/4 inch thick sheet and score or cut into squares.

4. Transfer onto screens and dehydrate for 1 hour at 145 degrees, reduce heat and dehydrate for another 14-20 hours at 115 until very dry. Don’t worry about the higher temp in the beginning, the food is only throwing off moisture and will not heat up.

*I presoaked my almonds to remove the enzyme inhibitors and then dehydrate (dry) them for storage. You can read more here: Soaking Nuts and Seeds
 

Honey Walnut Spread

• 1 cup cashews, soaked for at least 6 hours, rinsed and drained.
• 1/2 cup pine nuts, soaked until soft, rinsed and drained (can use another 1/2 of cashews)
• 3 tablespoons raw honey (honey is not vegan)
• 1 teaspoon lemon juice
• 1 cup chopped walnuts

1. Place cashews, pine nuts lemon juice and honey in food processor. Process until smooth.

2. Stir in walnuts by hand.

 

From www.rawmazing.com

Garden Minestrone

Inspired by Living Light Culinary Arts Institute
Yield: 9 cups

Marinade:
1 cup orange juice
1 Tbs. lime juice
2 Tbs. garbanzo miso
¼ c. olive oil
2 small cloves garlic, crushed
1 tsp. onion powder

Vegetables:
1 stalk celery, thinly sliced
1 carrot, micro-diced
½ c. green beans, chopped ¼-inch pieces
½ c. broccoli, cut in small florets
1 red bell pepper, micro-diced
1 c. zucchini, micro-diced
½ c. fresh corn kernels (1 ear of corn)
½ c. mushrooms, sliced thin, opt.
¼ c. parsley, minced

Soup stock:
¾ c. sun-dried tomatoes, oil packed
4 tomatoes, seeded and diced, about 2 cups
3 cups tomato juice, (for fresh juice pulse about 6 cups of tomatoes in blender, place pulp in nutmilk bag and gently squeeze. Reserve juice.)
1 Tbs. fresh basil, chiffonade
½ tsp. fresh oregano, minced
1 tsp. Celtic salt or to taste

1. Rinse onions in strainer. Allow to drain.
2. Marinade: Place all ingredients in bowl and whisk to combine. Add the vegetables and onions and toss well. Allow to soften and marinade for 1 hour in dehydrator at 125°.
3. Slice the sun-dried tomatoes and add them along with their oil to the bowl. Add the seeded diced tomatoes and soup stock to the mixture and stir. Return the mixture to the dehydrator set at 125° and continue dehydrating for 30 minutes to warm.

From www.bellavegan.com by Charmaine Vierra

Bella Burgers

Bella Burgers
2 cup almonds, soaked
2 cup walnuts
2 carrots
1 cup mushrooms
1 cup red pepper
½ cup onion
4 garlic cloves
¼ cup miso
¼ cup coconut aminos
2 stalks celery
½ cup parsley
½ cup water

This burger is really quick if you use your food processor. Quick grind all nuts using the “S” blade, place in bowl. Then process pepper, celery, onion, garlic, parsley DO NOT OVER PROCESS, leave vegetables intact with a chopped texture. Add mixture to bowl. Next do the same with the mushrooms with the “S” blade, texture should be chopped not smooth, pulse if needed to achieve the right texture. Add mushrooms to the mixture in bowl. Next using your grater attachment, process 2 carrots. Place carrots in bowl and stir well. Remove ½ the mixture and place back in food processor add miso and water and process using the “S” blade until smooth. Remove and add to mixture in bowl. Now mix well using your hands. Form into patties and place on dehydrator screens. Dehydrate for 5-6 hours at 115˚. Yields 20 medium size burgers.

From www.bellavegan.com by Charmaine Vierra

Raw Burger Buns

2 cups sprouted buckwheat (soak 1-1/2 cups of dry raw buckwheat groats overnight, rinse and let sprout at room temperature in the dark for 24 hours, rinse again and use in recipe)

3/4 cup soaked whole flax seeds (cover with water and soak for at least 30 min)

3/4 cup diced carrots (can dice them in the food processor)

1/2 cup cold pressed olive oil

1 tsp curry powder

1 tsp fresh rosemary or 1/2 tsp dried

1 tsp fresh thyme or 1/2 tsp dried

1-4 cloves garlic

1 tsp sea salt or kelp powder

sesame seeds to sprinkle on top (optional)

After chopping carrots in the food processor, add  other ingredients and blend well until dough-like.  Form into buns and place on mesh dehydrator screens.  Sprinkle with sesame seeds if desired.  Dehydrate at 105 degrees for 24 hours.  The should be firm but not hard.

From Alissa Cohen on www.rawfoodsupport.com

Strawberry Banana Crepes with Vanilla Creme

 

 

 

Raw Strawberry Banana Crepes

Crepes:

• 4 Bananas
• juice from 1 lemon

Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ round circles. These should only be about 1/8″ thick so spread mixture if necessary. Dehydrate overnight at 115. Do not over dry these. I start them just before I go to bed. You want them to be flexible. Makes 8 – 5″ rounds

Cashew Vanilla Cream

• Pulp from two young coconuts*
• 1 C Cashews, soaked overnight
• splash of Madagascar vanilla
• 1 T Agave (if desired)

Place the cashews in high-speed blender. Blend on high speed. Add the coconut meat and vanilla. Process until well blended. Refrigerate to thicken if needed.

Assembly

Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy! Makes 4-6 crepes.

Warm Hazelnut Chai

1 cup hazelnuts (soaked for 10-12 hours in filtered water)
4-6 cups water
1/2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp cardamom or coriander powder
4 medjool dates
1 tsp vanilla extract
1-1/2 Tbsp raw carob powder

Blend all ingredients together until very smooth.  Pour into a cheese cloth or nut milk bag and squeeze the milk out of the pulp.  Warm by putting into a crockpot on low setting or into a pot on the stove while stirring constantly and using a thermometer to keep it below 115 degrees. Dehydrate the pulp to use in cookies or crackers.  Yum!

From Rapid Raw by Mark Johnson

Cream of Quinoa

1/2 cup sprouted quinoa (rinse well, soak in filtered water 12 hours, rinse again and let sprout for 24-48 hours until little sprouts emerge, then rinse and use in recipe)
1/4 tsp sea salt
1/2 tsp cinnamon
10 almonds, chopped
1 banana
1/4 cup water
1 Tbsp raw honey
Dried cranberries or fresh berries of your choice (optional)

Stir top 4 ingredients together.  Make banana milk by blending banana with water and pour on cereal.  Drizzle on honey and add dried cranberries or fresh berries if desired.

From Rapid Raw by Mark Johnson

Raw Sprouted Brown Rice Crackers

Raw Sprouted Brown Rice Crackers

• 2 cups brown rice flour
• 1 cup almonds, soaked overnight, drained and rinsed
• 1/2 cup cup chia seeds soaked in 1 cup water
• ½ tsp sea salt

1. Place almonds in food processor and process until they resemble a fine crumb. Remove to bowl.

2. Stir in the rest of the ingredients. Combine well.

3. Spread on non-stick sheets about 1/4 – inch thick. Dehydrate at 145 for 1 hour, reduce heat to 115 and dehydrate, flipping once during dehydration for 6-8 more hours or until dry. Don’t worry about compromising the raw status, the food temperature never gets above 115 in that first hour.

From www.rawmazing.com (modified)

Spinach Wild Mushroom Quiche

Ingredients

For the Base
1 cup cashew
1/4 cup macadamia nuts
2 tablespoons flax meal (ground flax seed)
1 clove crushed garlic
1 tablespoon nutritional yeast
2 teaspoons olive oil
1/4 teaspoon salt
3 tablespoons water
1 tablespoon lemon juice
For the Filling
Part 1:
2 cup wild mushrooms (or substitute for any type of available mushroom)
1/2 teaspoon salt
1 tablespoon lemon juice
Part 2:
2 cups courgettes (zucchini)
1/4 cup water
1 1/2 cups cashews
1/4 cup white miso
2 teaspoons lemon juice
1/2 medium white onion
3 tablespoons nutritional yeast
1/2 teaspoon salt
Part 3:
2 cups tightly-packed spinach
2 tablespoons olive oil
1/4 teaspoon salt
Part 4:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tablespoon minced basil

Methods/steps

For the Base

1) Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
2) Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
3) Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
4) Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.
For the Filling

Part 1:
- Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

Part 2:

- Blend zucchini, cashews, miso, white onion, nutritional yeast and water in a high speed blender until smooth.

Part 3:
- Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Part 4:
- Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in spring onions, diced tomatoes, and minced basil
Assembly of Quiche:
- Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
- Dehydrate overnight and during the day, for anything up to 24 hours.
- Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

From www.rawfoodrecipes.com