Friday, November 25, 2011

Festive Fall Salad

**I took this salad to our family Thanksgiving this year and therefore quadrupled the recipe.  As written it's only enough for 2-4 people--at least the way our family eats salad!!  In our family, salad IS the main dish!!!

This tasty and statisfying salad is great for potlucks and fall gatherings.


•1 pound mixed salad greens

•½ cup red onion (thinly sliced)

•½ cup walnuts or pecans (coarsely chopped--or left in halfs)

•½ cup dried cranberries

•2 fresh pears (peeled and sliced)

Cranberry Dressing:

•¼ cup fresh or dried cranberries

•2 Tbsp cup raw unfiltered honey

•3 Tbsp raw unfiltered apple cider vinegar

•1/2 tsp mustard powder

•¼ tsp minced garlic

•1 tsp Celtic or Himalayan salt OR Vegesal


1.Place salad ingredients in a bowl, and toss well.

2.Place all dressing ingredients in a blender and process until smooth.

3.Pour over salad and serve immediately.
Submitted By: Rhonda Malkmus

Lemon Tart/Squares


1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted wit the S blade.  Process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press into the bottom and sides of the tart pan or pie plate or 9x9 casserole dish.


1-1/2 cups young coconut meat (from 3 coconuts--see Coconut Cream Pie recipe for some tips on these)
3/4 cup freshly sq lemon juice
3/4 cup light raw agave syrup
1/4 tsp salt
1/8 tsp tumeric
2 Tbsp raw extra virgin coconut oil
1 Tbsp soy lecithin powder (opt)

Place the coconut meat, lemon juice, agave syrup, salt and tumeric in a blender and process until very smooth.  Add the coconut oil and optional soy lecithin powder and process until smooth.  Pour into prepared crust. Chill in the refrigerator for at least two hours before serving.  After it's chilled, top with fresh raspberries or other berries of your choice.  Cut into pieces of your desired shape and size.  Enjoy!!!

Raw for Dessert by Jennifer Cornbleet

Coconut Cream Pie


3/4 cup raw almonds (unsoaked)
1/2 cup raw cane sugar or date sugar
1/8 tsp sea salt
3/4 cup raw cacao powder or raw carob powder
1/4 cup raw extra virgin coconut oil, melted in the dehydrator in a bath of hot tap water

Place the almonds, sugar and salt in a food processor fitted with the S blade and process until fiinely ground.  Add the cacao/carob powder and process to incorporate.  ADd the coconut oil and process until the mixture begins to stick together.  Don't overprocess.  Press into a pie dish making a thin layer--may have a little leftover depending on the size of your dish.


2 cups young coconut meat (from 4 coconuts)--google how to hack a coconut or ask me!! Make sure you remove all the brown parts from the meat before using for this pie
**Young coconuts are best purchased from an asian food market.  They are cheapest and freshest that way!
1/2 cup fresh coconut water drained from the coconut
1/2 cup raw light agave syrup
1/8 tsp sea salt
3 Tbsp raw extra virgin coconut oil, melted
1 Tbsp soy lecithin powder (opt)
1-1/3 cups unsweetened shredded dried coconut

Place the coconut meat, coconut water, agave syrup and salt in a blender and process until smooth. Add the coconut oil and optional soy lecithin powder and process until blended.  Add 1 cup of the dried coconut and pulse briefly to mix.  Pour the coconut mixture into the crust, spreading it evenly with a small spatula. Distribute the remaining 1/3 cup of dried coconut over the top of the pie.  Chill in the refrigerator for at least 2 hours before serving.  You can serve this with chocolate ganache or fresh raspberry sauce drizzled over it.  A mint leaf tops it off nicely for a garnish!

Raspberry Sauce:

1/2 cup fresh raspberries, crushed
1 Tbsp raw agave syrup

Put the crushed raspberries through a strainer to get rid of seeds, add the agave and mix well.  Drizzle or spoon over the pie when serving.


1/2 cup raw cacao or carob powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted

Whisk all ingredients together. It will harden when it cools.  Drizzle over the pie when serving.  Can also use as garnish and then let it cool with the pie in the frig while it hardens.

Raw for Dessert by Jennifer Cornbleet (I altered and added a few things as usual)

Garden Beets and Kale with Yams

**This grew out of a traditional Thanksgiving dish I made every year. I used to steam the kale with garlic and cook the beets and serve them with a honey lemon glaze on them. But this year I wanted to eat some (I only eat food that is alive) so I found a new way to make it raw and added some new twists to it! It was a delightful discovery and everyone enjoyed it!  Hope you do too!

The Kale:

2-3 bunches of fresh curly leaf kale, washed, destemmed and sliced thinly
1/4 cup fresh squeezed lemon juice
2 tsp sea salt
1/4 cup ground seseme meal
1 Tbsp raw agave syrup
1 Tbsp cold pressed olive oil (opt)
1/2 cup raw pumpkin seeds
1/2 cup dried cranberries

Place kale in large mixing bowl.  Then add lemon, salt, seseme, agave and oil massage these ingredients into the leafs well with clean hands.  Then add the cranberries and pumpkin seeds and mix well.  Let it sit while you prepare the other parts.  This allows it to marinate.  Marinating greens is a such a great way to soften them and make them more palatable--it reminds me a bit of how they were lightly steamed.

The Beets:

4-5 med. raw beets, grated (salad shooter works well for this if you have one, but if not, just use a regular grater)
1 finely chopped garlic clove
1 Tbsp fresh raspberries, crushed
1-1/2 tsp raw agave
1 1/2 teaspoons  mustard powder (opt)
1 Tbsp fresh sq. lemon juice or apple cider vinegar
1 Tbsp cold pressed extra-virgin olive oil (opt)

Prepare the beets in a bowl.  Then whisk together the other ingredients in a small bowl.  Add the dressing to the beets and mix well.

The Yams:

1 small yam, peeled and grated
1 Tbsp fresh sq orange juice
1 tsp fresh sq lemon juic
2 tsp raw agave syrup
1/2 tsp cinnamon or coriander
handful of raw sliced almonds

Prepare yams in a bowl and add the orange and lemon juice immediately and mix well--this keeps them from getting brown.  Then add the rest of the ingredients.  Mix well.


5 large thinly sliced radishes for garnish and flavor

A large flat pasta serving bowl or platter with edges works well for this but you can be creative and find something in your kitchen that would work nicely.  Spread the kale evenly over the bottom of the bowl or platter.  Make an indentation in the kale for the beets.  Carefully mound the beets in the middle of the bed of kale with a large spoon being careful not to sprinkle beets into the outer edges of the kale bed.  Next, make a small indentation on the top of the beet mound for the yams.  Carefully spoon the yams into the indentation.  Use the radishes to garnish the edges of the bowl/platter or arrange them on the dish how you like.

Elizabeth's Thanksgiving concoction :-)

Saturday, November 19, 2011

Raspberry Ganache Fudge Cake

Raw carob powder can be used in place of the raw cacao in this recipe for a caffiene free variety.  It has a malty flavor.  Delicious!!!  I've made this as a birthday cake several times now and birthday candles sink nicely into it.

Fudge Cake

3 cups dry raw walnuts
2/3 cup unsweetened raw cacao or carob powder
1/4 tsp sea salt
1 cup pitted Medjool dates (12-13)

Combine the walnuts, cacao powder and sea salt in the food processor and pulse until coarsely mixed.  Avoid overprocessing.  Add the dates and pulse until mixed well.  Shape into 2 stackable cakes of desired shape and set aside.


1/3 cup semi-soft pitted Medjool dates (5-6)
1/4 cup raw agave syrup
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder

Combine the dates and agave syrup in the food processor and process until smooth.  Add the avocado and process until smooth.  Add the cacao powder and process until smooth again.


1/2 cup fresh raspberries

Frost the top of one of the cakes with half the frosting and top with the raspberries.  Stack the second cake on top and frost the top and side.  Decorate with more fresh raspberries and sprinkle some cacao nibs on top.  Serve immediately, or place in the refrigerator for a couple hours to firm up.  The cake on its own will keep in the fridge for several weeks.  The frosting will keep separately in teh fridge for one week.  The assembled cake will keep in the fridge for 2-3 days. 

Thursday, November 17, 2011

Raw Zucchini Hummus

2 zucchini, chopped
1/2 cup fresh lemon juice
1 tsp sea salt
1-1/2 tsp cumin
2 cloves fresh garlic
1 cup raw tahini or raw almond butter
4 Tbsp cold pressed olive oil
1/2 cup raw seseme seeds (soaked for at least 4 hours)
pinch cayenne pepper (optional)

Put all ingredients into powerful blender such as a vitamix.  Blend to a smooth but thick perfection!!  Dip raw crackers or veges into this.  Use it in wraps.  Thin it down as a salad dressing.  Use it as a spread on raw flat bread.  So many options of how to eat this!  It's a wonderful way to use excess zucchini from your garden!

Corn and Zucchini Wrap

These are so delicious with just about any fillings.  They are like very thin tortillas or creps and can be used as you would those things to create the outer layer for burritoes, wraps, etc.

4 ears of fresh corn
3-4 peeled zucchini
1/2 cup water
1 Tbsp olive oil (optional)
dash sea salt

Remove corn kernels from cob and put into blender.  Cut up peeled zucchini and add to blender.  Add 1/4 cup water and salt.  Blend up until nice and smooth.  Pour onto paraflex dehydrator sheets and place in dehydrator at 110 degrees for 6-8 hours  Check to see if they are dry.  If so, use a knife or spatula to flip over removing the paraflex sheet.  Dehydrate another 2-3 hours.  They will be crisp when you take them out but after standing at room temperature for an hour or so they will become more flexible.  Fill with veges and/or sprouts of your choice!  My favorite is avocado, fresh salsa and lentil sprouts but be creative!!!

Raw Pizza with Alpine Cheeze

2-1/2 cups raw buckwheat groats soaked for 6 hours and sprouted for 24 hours
1/4 cup organic tamari or nama shoyu
1/4 cup cold-pressed olive oil
2 tsp marjoram or basil

In a food processor fitted with an "S" blade, combine sprouted buckwheat, tamari, olive oil and spices. Process well until doughy texture is reached.  Place several scoops of dough onto a dehydrator tray covered with a paraflex sheet or parchment paper.  Shape dough into circles, approximately 8-10 inches in diatmeter, and 1/4 inch thick.  Dehydrate at 105 degrees for 6 hours.  Turn over and remove paraflex or parchment sheet and dehydrate for another 6-8 hours until desired consistency is reached.

Raw Alpine Cheeze:
1/2 cup water
1 cup cashews
1/3 cup raw tahini
1/4 cup fresh squeezed lemon juice
1/4 cup nutritional yeast flakes
1 Tbsp onion powder
2 tsp sea salt
1/4 tsp garlic powder

Blend until smooth and creamy.  Spread a generous layer over each of the pizza crusts.

diced green, red or yellow peppers
minced onion
chopped tomatoes
raw black olives
thinly sliced and halved zuccini
marinated leeks (my favorite!)
fresh basil leaves

Spread the toppings over the pizza crusts with cheeze.  Serve immediately!

Tuesday, August 16, 2011

Best Blackberry Raw Pie

12 organic medjool dates
1 cup raw pecans
4 cups fresh blackberries, boysenberries or blueberries
2 bananas

Crust:  Put pecans in the food processor and grind until fine.  Add dates and process until mixed fairly well.  Spread into a 9-inch pie plate.

Filling:  Place in food processor:  2 bananas, 8 berries or so for color, 4 medjool dates  Mix well then scrape the mixture into a mixing bowl.  Then carefully fold in the rest of the berries. Pour into the crust and smooth the top in a rounded fashion.  Decorate with whole berries around the edge of the pie. Refrigerate.

This pie was very flavorful but reminded me more of a crisp in consistency.

Raw Vegan Taco Nut "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

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!

Vanilla Cheezcake with Fresh Blackberry Topping, Raw Vegan Style


2 cups raw almonds
1 cup dried medjool dates, chopped
Dash sea salt

Blend in a food processor until finely chopped.  Press mixture into a spring form pan.  I used the bottom of a glass to press the crust down, and it worked perfectly.


3-1/2 cups raw cashews-soaked for at least one hour
3/4 cup fresh lemon juice
3/4 cup raw agave
1 cup organic, raw coconut oil-liquefied (let it sit in hot water long enough for it to become liquid)
1/2 cup water
1 vanilla bean or 2 tsp pure vanilla extract
1/2 tsp celtic sea salt

Take all filling ingredients and blend in food processor until smooth.  Just let it go for a few minutes... the texture should be nice and creamy.  Pour filling into spring form pan on top of crust and spread out until smooth.  Cover with foil or plastic wrap and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake.  After it is frozen you can refrigerate and it will be ready to serve after about an hour. Even though you have to freeze this cake to set it up, it is not a frozen cake.. once refrigerated, it takes on an extremely similar texture to a regular ol' cheesecake.

Blackberry Sauce:

2 pints fresh blackberries
4-6 large dried medjool dates, chopped
2 Tbs. raw agave

Place in food processor and pulse briefly to integrate but don't let the texture become smooth--let it stay chunky with berry pieces.  Spoon over the cake and serve with a mint leave to garnish.  YUM!!!


Thai Coconut Soup

2 young coconuts

Drain, then set aside coconut water. Cut open, or smash on cement to break.  Blend some of the coconut water with all the meat together in vitamix.  Then add:

1 med. garlic clove
1 Tbs. cold-pressed olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
1/2 cup basil
1/2 cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of the thai pepper (optional)

Garnish with chopped or grated vegetables or edible flower petals.  Serves 4 people as an appetizer.


Raw Organic Fudge

2 cups organic raw cashews, no salt
1/4 cup organic extra virgin raw coconut oil
1/2 cup organic, raw cocoa powder, unsweetened
1/2 cup organic raw agave nectar
4-6 drops peppermint essential oil (optional)
1/2 cup chopped pecans, walnuts or macadamia nuts (optional)

Place cashews in a food processor and process for 8-10 minutes until you have a nice shiny cashew butter.   This will make about 1 cup of cashew butter. Next, stir in  remaining ingredients by hand.  Finally, spread mixture in 8x8 pan and refrigerate or freeze for 2-1/2 hours.  Cut, serve (chilled) and enjoy.

Wednesday, June 1, 2011

Jumble Berry Upside-Down Cake

I just recently made this for a potluck and it was appreciated by many.  But all I had was a big container of strawberries from Costco.  I decided to make it anyway using 2-1/2 cups of strawberries only.  It ended up being delicious!  I've also made it as a pineapple upside-down cake by using small sliced pineapple in place of the berries.

1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 Tbsp raw agave syrup
2-1/2 cup shortbread crust (see recipe below)

Place the berries and agave syrup in a medium mixing bowl and toss to combine.  Let sit for 5 min.  Line a 6-inch cake pan with a parchment-paper round. Place half of the berries on the paper. Top with half of the shortbread crust, distributing it evenly.  Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refriegerator for at least 30 min or up to 12 hours before serving.  To serve, run a knife around th edge of the pan to loosen the cake. Place a serving plate upside down on the cake pan.  Invert, then lift the pan off carefully.  Remove the parchment round.  Cut carefully into slices and served with a cake server.  Top with coconut whipped cream or serve with Awesome Vanilla Ice Cream (raw vanilla ice cream) in the 2010 part of the blog.

Shortbread Crust

1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted with the S blad.  Process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't over-process. You can store this in a sealed container for up to a month in the refrigerator or 3 months in the freezer.

Sunday, May 15, 2011

Granola Raw

1/2 cup raw almonds
8 pitted dates, chopped
1/2 cup raw sunflower seeds
1/2 tsp ground coriander
 1/2 cup raw walnuts
Dash Celtic Sea Salt

Place the almonds, seeds and walnuts in a food processor fitted with the S blade and pulse briefly, just until coarsely chopped.  Add the dates, coriander, and salt and process pulsing briefly again.  After pouring into a bowl or carton, stir in:

1 cup sprouted, dehydrated buckwheat groats

Serve with raw almond milk or use as a topping for oatmeal fresh along with some raisins or craisins.  Enjoy!
**I also have added pumpkis seed and pecans to this recipe and that was delicious also!

Mary Ann's Home Kitchen by Mary Ann Jones

A Typical Day in the RAW!!!

Upon rising:

Drink 3-4 cups filtered water with the juice of 1/4-1/2 lemon or lime in it WHILE reading the Bible, praying and journaling. Every other day I take 2 PB8 capsules with my water (probiotics).

After this settles, I go exercise heavily.  Then I come home, shower vigorously with hot and cold water.  Then get dressed and ready for the day.


Green Smoothie--see recipe in Sept. 2010 (I also add 2 tbsp of ground flax seed to just a small portion of it and eat it like a pudding. 

If I didn't exercise at all or only very lightly, I would have only the green smoothie for breakfast but since I'm usually marathon training, I need complex carbohydrates to give my body sustained energy for a longer period of time.  For this reason I also have ONE of these options listed here as additional nutrients for my day:

A small bowl of oatmeal fresh with raw granola sprinkled on top and a little raw almond date milk
2-3 pieces of raw bread with raw almond butter and raisin or raw fruit jam
1 banana sliced into a bowl with raw granola sprinkled on top with a little raw almond milk

Then throughout the day I drink filtered water very generously in between meals--always try to wait at least an hour after eating before drinking water so that the food digests well without the dilution of water for the digestive juices of the stomach.  4 quarts a day is usual for me but sometimes more or less depending on my activity level or the climate.

A Big Green Salad with lentil or mung bean sprouts--see dressing recipes in the early part of my blog of 2010
Broccoli Raisin Sunflower Seed Salad
Raw Cabbage Slaw with lentil sprouts

Again, if I qualified for the category of couch potato or didn't exercise very much, that's all I would eat for lunch.  But since I'm not in that category at all, I usually add

Raw crackers with raw hummus
Raw falafels with raw sour cream
Raw Soup

on the side for extra carbohydrates for energy, protein for rebuilding and fat for the purpose of oiling my machine and helping everything to function smoothly so to say. 

I like adding fresh alfalfa or clover sprouts to top the crackers or sometimes slices of avocadoes, tomatoes or fresh salsaCilantro and red onions are also some of my favorite ways to add flavor and color to my side dishes.

Some of my favorite raw soups are raw corn chowder, thai coconut soup and there's a new one I'm going to try called creamy asparagus soup.  I just had a client give me some wonderful fresh, organic asparagus from her garden that I will use to make this!

Very light supper:
Fresh organic fruit or fruit smoothie only OR if I'm still hungry I add to this some raw bread or crackers

Continue to hydrate with filtered water throughout the evening before bed and sometimes for a treat I drink a hot cup of herbal tea... with stevia or raw agave or honey for sweetening.  I like peppermint, chamomile, Tazo Passion, ginger or India Spice flavors of tea.  I've learned to make the India Spice tea into something like I used to drink at Starbucks called a chai latte.  I just use one india spice tea bag and one ginger tea bag and then add a little raw almond milk along with the sweetening.  Mmmmm.... Very warm and comforting.

**The principle to remember is that the closer we consume food to it's fresh, whole and natural state, the more nutrients it will have for a body's to use for cleansing, rebuilding, repair and energy!  Look for the plant the food grew on and it you can find it and it's still pretty close to the whole food form, you are making a good choice.  If it hasn't been heated above 110 degrees F, you are actually assimilating close to 100% of the available nutrients.  If it has been heated hotter, then you are only getting about 20% of the nutrients because an average of 80% of the nutrients and 100% of the enzymes has been destroyed in cooked food.  This doesn't allow your body to process and utilize them very well and there is more waste and debris left in your system to get rid of.  Over time this can cause many health challenges.

Mint Ice Cream, raw & vegan style!!!

This ice cream is now my very favorite!!!  It tastes better than regular mint chocolate chip ice cream to me!

Place in food processor with the S blade:

1-1/2 cups raw cashews
2 large organic avocados, ripe

Process until smooth.  Then slowly mix in:

2 cups filtered water

Then mix in:

1 cup raw agave nectar OR 1/2 cup raw honey + 1/3 cup raw honey
2 tbsp raw extra virgin coconut oil
2 tsp raw hemp oil
2 tsp vanilla extract
1/2 tsp apple cidar vinegar (optional)
1-2 tsp natural peppermint extract or peppermint essential oil

Process until very smooth.  Then pour into an ice cream maker and freeze according to the directions or the machine.  If you don't have an ice cream maker, just pout into a container and place in freezer.  Take out every 1/2 hour till it's frozen and stir thoroughly.  Serve with raw cacao nibs sprinkled on top and garnished with fresh mint leaves!!!
This recipe was adapted from a recipe for Avocado Ice Cream at

Vanilla Coconut Cream

Place in high powered blender:

Meat from one large young coconut
2 tbsp raw agave nectar
1/2 cup soaked raw cashews (soak for 2 hours)
1/2 tsp pure vanilla extract
2  tbsp. coconut oil
4 tbsp of fresh young coconut water
pinch of Himalayan or Celtic sea salt  

Blend until very smooth.  Place in serving container and chill for at least 2 hours before serving.

**Adapted from

Strawberry or Peach Pie, Fresh

Pie Crust:
1/2 cup dates
1/2 cup almonds

To make the pie crust:  Put the almonds into food processor and blend until almonds are finely chopped. Add dates and blend until mixture is crumbly. Press mixture into pie plate--fluting the edges if desired.

Filling:  2-3 baskets of fresh strawberries washed and stemmed.  Slice the strawberries in half.  Set aside while preparing sauce.

Sauce:  Put 3/4 cup strawberries in blender with 2 tbsp. raw agave nectar.  Blend and pour over the strawberries, mix to coat strawberries. 

Put strawberries into pie shell.  Top with raw vegan cream of your choice. I like vanilla coconut cream on it!

For peach pie, just use fresh sliced peaches instead of strawberries and follow the same procedure.

Mary Ann's Home Kitchen by Mary Ann Jones

Peanut Sauce Without Peanuts

3/4 cup raw cashew butter
1/4 cup raw agave syrup
2 tbsp. fresh squeezed lime juice
1/3-1/2 cup fresh squeezed orange juice
1/4 cup Bragg Liquid Aminos OR Nama Shoyu (a raw lower sodium alternative)
1 inch peeled and finely grated fresh ginger
2 cloves minced fresh garlic
1 red or green thai chili pepper (only if you like spicy things!)
1/4-1/2 cup almonds, finely chopped (optional)

Combine all ingredients except chopped almonds in bowl and mix with a wire whip or blend in blender. Then add the chopped almonds after blending. Serve as a sauce on kelp noodles or as a dip for raw salad wraps or veges.

**This recipe was inspired by Mary Ann's Home Kitchen by Mary Ann Jones.  I added ginger, garlic and chili pepper to it to fit my taste.  You can adjust it to how you like it also!

Elizabeth's Raw Hummus

Place in food processor with the S blade:

1 cup sprouted garbanzo beans (soak in filtered water 1 cup dry organic garbanzo beans 10-12 hours, rinse them well and let them sprout at room temperature for 2-3 days while rinsing 1-2 times a day)
1 cup raw cashews, soaked in filtered water for at least 2 hours OR raw tahini
1 ripe organic avocado
1/2 cup fresh cilantro, chopped
1 organic tomato, chopped
4 cloves fresh garlic
2-4 tabsp. fresh squeezed, organic lemon or lime juice or both
1/2 tbsp. vegesal
1 tsp. ground cumin (optional)
1/4 cup water OR cold-pressed, extra virgin olive oil

Process until smooth.  Serve as a topping for raw bread or crackers or as a dip for veges :-)  Mmmmm.....

**Garbanzoes are VERY HIGH in plant protein.  If you are an athlete or someone who exercises a lot, you will find this hummus helpful to replace some of the protein lost in our muscles as you exercise.  However, if you only exercise moderately or not at all, be careful how much protein you consume because it can lead to health challenges if too large of a percentage is consumed.

Elizabeth's Raw Unleavened Bread

Place in large food processor with the S blade:

2 cups spouted kamut grain berries (soak grain overnight in filtered water and then rinse for 2-3 days while letting it sprout at room temperature--it can then be kept in the refrigerator until you're ready to use it)
2 cups soaked oat grain berries (soak in filtered water for at least 12-18 hours, then let it set at room temperature for 1-2 days making sure to rinse it at least once a day--it won't sprout but the berries will swell and soften and this activates the enzymes and other nutrients making them more available for assimilation)
1-2 cups almond pulp from almond milk
1/2 cup ground flax meal
1/2 cup organic raisins OR
2-3 tbsp. raw honey or agave
1 tsp sea salt

Process until smooth, stopping every so often to scrape down the sides.  If you have a dough setting on your processor, use it.  Then empty dough out onto the paraflex sheets of your dehydrator.  Rolled or press dough out in to a thin layer--about 1/8 inch thick.  Score it with a knife or pizza cutter into the size you prefer.  Place in the dehydrator and set it to 105-110 degrees F.  Dehydrate for 4-6 hours, then turn it over onto the mesh sheet of the dehydrator, removing the paraflex sheet.  Dehydrate for another 4-6 hours or more depending on how soft, firm or crunchy you like it.  Serve with raw almond or cashew butter and raw raspberry jam or raw honey, raw hummus, avocado and tomato and sprouts or any other raw toppings you'd like!  It can be warmed in the dehyrator for about 30-60 min. before eating it to resemble the warm sensation of toast :-)
***Notice: This recipe can be made with only the sprouted kamut and it sticks together a little better.  If you leave out the oat groats, use only 1/2 cup almond pulp or almonds and the raisins instead of the agave.  Try it both ways (with and without oats) and see which one you like!

Tuesday, April 26, 2011

Breakfast or Dessert Bars--Lemon or Orange-Date

2 cups walnuts or pecans
1 cup golden flax seeds, ground
4 Tbsp. raw agave syrup
1/2 tsp. coriander or cinnamon

Place nuts in food processor and process until coarsely ground.  Add ground flax seeds, coriander and agave, 1 Tbsp. at a time.  Pulse lightly until mixture is crumbly, not doughy.  Do not over process.  Sprinkle and press 1/2 of the mixture into an 8"x8" pan. Set the other 1/2 mixture aside.

2 cups pitted dates
3 Tbsp. water
Juice and zest of 1 orange or 1 lemon (I use some of both)

Juice the orange and/or lemon and soak the dates in the juice and water for 10 min. while making crust.

In a food processor, combine the dates, soak water and zest and puree until smooth.  Spread the date mixture over the crust evenly.  Crumble remaining crust over top.  Press and smooth the top of crust gently.  Dried apricots, pineapple, raisins or prunes may be used instead of dates.

**For best results, cool in refrigerator overnight so the filling will thicken.  It's easier to cut into squares that way.  But if you don't mind it being a bit soft you can eat it immediately :-)

Mary Ann's Home Kitchen, by Mary Ann Jones

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 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.

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

Sunday, February 20, 2011

Chocolate Raspberry Raw Tarts

1 cup raw organic almonds, soaked 2-3 hours or overnight
1-1/4 cup organic soft dates (I used Medjools)
3/4 cups raw cacao powder
1/2 tsp pure vanilla (I used fresh ground vanilla bean)
pinch sea salt
2-3 tbsp filtered water
Combine above ingredients in bowl of food processor fitted with the S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture. Coat the inside of the tart pans with cold pressed coconut oil. Take a generous tablespoon and roll into a ball and place in mini tart pan. Using the end of a wooden spoon gently press the center and push mixture towards the sides, lining the tart shell. Chill these for 15 min. Remove from fridge and run a butter knife around the edge and lift each tart out on to a plate. Place tart shells in fridge to chill while making the filling. Wash your food processor bowl and blade.
For the raspberry filling:
2 cups fresh organic raspberries + more for garnish
1-1/2 cups raw organic cashews, soaked 30 mins
1/2 cup fresh squeezed lemon juice + a little more for consistency if needed
1-1/2 tbsp raw agave syrup or to taste ( I used 3 tbsp) OR add 3-5 drops stevia in addition
Place all filling ingredients in high speed blender and combine well, scraping down sides to mix thoroughly, until nice and creamy. Adding a wee bit extra lemon juice if needed for it to blend easily. Chill the filling in the fridge if you are planning to make the tarts extra fancy by piping it into the tart shells. Otherwise, use a spoon and carefully spoon the filling into each tart shell. The last step is to decorate the tops with the extra whole raspberries that you saved. Press the bottom (hole side) of the berry into the filling. Then place them into the refrigerator to chill for at least 30 min. before serving. The tart shells can be frozen to use at a later date. Just allow them to thaw and then fill them when you're ready.

Tuesday, February 15, 2011

Raw Hazelnut Truffles/Coconut Cashew Truffles

Raw Hazelnut Truffles

Yield: Approx 20 truffles

1 1/2 cups raw cacao powder
1/3 to 1/2 cup organic raw agave syrup (adjust to your liking)
3 drops liquid stevia-optional
1/4 tsp ground vanilla or alcohol free liquid vanilla
pinch of Himalayan salt
1/2 cup raw hazelnuts soaked approx 2-3 hours, drained
1/4 cup raw cashews soaked approx 2-3 hours, drained
1 tsp cold-pressed hazelnut oil-optional
1/3 cup unrefined organic coconut oil
1/3 cup raw cocoa butter, finely chopped
1 recipe of raw dipping chocolate-see below

Prepare and measure out all ingredients and set aside. Place cocoa butter in a double boiler pan over boiling water to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted leaving the top pan over the hot water and then add the coconut oil to the melted cocao butter allowing it to melt. Add all other ingredients to bowl of food processor and then add the oils and process immediately until smooth and creamy, forming a heavy mixture. Using spatula, scrape mixture into a bowl and chill for approx 45 mins. Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray. These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.

Coconut Cashew Truffles

Yield: 12-16 truffles
1/4 cup organic raw agave syrup
1/4 cup organic unrefined coconut oil
1/2 cup finely shredded organic raw dried coconut
1/2 cup raw organic cashews, soaked approx 2-3 hours, drained
1/4 tsp ground vanilla or alcohol free liquid vanilla
pinch of Himalayan salt

Place all ingredients except coconut oil in food processor. Melt coconut oil either in a glass measuring cup set in hot tap water for 5 mins or over a double boiler for just 1 minute or less. It melts very easily and quickly. Add to mixture and mix until well combined, scraping sides a couple times. Mixture may form a ball. Using spatula scrape mixture into a bowl and chill for approx 45 mins. Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray. These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.

Dipping Chocolate

Yield: enough chocolate to dip approx 24-30 truffles
1 cup cacao butter, finely chopped
1/2 cups raw cacao powder
1/4 cup raw agave syrup or less- adjust to taste
pinch of Himalayan salt
1/4 tsp ground vanilla or alcohol free liquid vanilla

Place cacao butter in a double boiler pan over boiling water bath to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted. Add remaining ingredients to the pan and stir until smooth, then remove from water bath.
Take one flavour of truffles from fridge and place a toothpick in each. Dip each one into the liquid chocolate allowing the excess to run off, then placing the truffle on a tray lined with parchment or wax paper. When all are dipped carefully remove the toothpicks by twisting and gently pulling upward. In order to cover the toothpick hole add a garnish of a nut by dipping the nut in chocolate just enough to make it stay on tops or place fine shredded coconut or cacao nibs on the top of each before the chocolate hardens. If the dipping chocolate becomes too thick you may place it over the hot water for a minute or two. Once all truffles are dipped you can speed up the hardening process by chilling for a wee bit-say 10 mins. Do not leave them in the fridge too long as they will form condensation when removed from the cold and this will leave an unwanted finish on the surface of the chocolate. If you run out of dipping chocolate you can roll the truffle centers in cocoa powder or fine dried coconut. Voila, you have world class chocolates now!

Pizza UN-cooked

Grind 2 cups of flaxseed in a seed grinder or dry Vita-mix container. In a blender, put the following ingredients. Blend well.
1 cup water
1 large onion, chopped
1 tsp. Celtic Sea Salt
3 stalks celery
4 cloves garlic
2 tomatoes, medium

Pour liquid mixture over ground flaxseed, mix well. Spread on dehydrating sheets with a spatula. Divide into desired shape. a 4"x4" is a nice size or mini circles. Dehydrate only until dry but not crispy; turn over and continue to dehydrate. It takes about 4-6 hours at 105 degrees.

Pizza Topping:
Blend the following ingredients with 1 cup water.

2 cups cashews or almonds
1/2 cup sun-dried tomatoes
1 medium tomato
1/2 cup raisins
2 tbsp. fresh squeezed lemon juice
2 tbsp. cold-pressed olive oil
1 tbsp. onion granules
2-3 tbsp. fresh basil or 1 tsp. dried
1 tbsp. Celtic Sea Salt
1 clove garlic

You may need to add a small amount of water to make it the consistency of almond butter.

Making pizza:
Spread pizza topping on squares or crust. Garnish with chopped veggies of your choice. I used marinated leeks. Just slice them thinly and drizzle some fresh lemon juice and a very small amount of cold-pressed olive oil and sea salt over them and let them marinate for at least an hour or overnight in the refrigerator. They make a wonderfully gourmet pizza topping! Other suggestions: Marinated mushrooms, grated butternut squash, diced tomatoes, chopped onion, sliced raw olives, or any other favorite pizza toppings.

Mary Ann's Home Kitchen by Mary Ann Jones

Friday, February 4, 2011

Raw Creamy Alfredo Sauce--delicious!!!

1 cup raw pine nuts or raw macadamias
1/3 cup fresh squeezed lemon juice
1 clove garlic
1 cup raw cashews or almonds
1-1/4 cups filtered water
1/2 tsp celtic seas salt

Blend the above ingredients until creamy. This sauce is delicious on raw spiral butternut squash or kelp noodles. I usually rinse my kelp noodles in warm water from the tap and make sure they are well drained. Then I mix this sauce into them and then add some fresh multi-colored seaweed that I get at Whole Foods. It's delicious! The sauce will keep for 2-3 days in the refrigerator.

Mary Ann's Home Kitchen: Gourmet Raw Food by Mary Ann Jones

Honey Nut and Date Pie Crust

Living Food Feasts from Shinui Retreat, From Jackie and Gideon Graff

1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon salt
1/2 pound organic dates, seeds removed
1 teaspoon vanilla extract

Place ingredients in food processor, until it begins to form ball. Remove small amounts of piecrust. Press into pie plate. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use. May use as is or dehydrate for dryer crust. Put aside some of crust to use as crumbles on top of pie if desired.
Serving Size : 8

Raw Pumpkin Pie

1 avocado, peeled and seeded
1/2 cup raw honey
4 dates soaked in 1 cup filtered water for 10 min
2 tsp vanilla
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp ginger powder
1 tsp sea salt
1 cup raw macadamia nuts soaked 8 hours and drained
4 cups raw pumpkin, peeled and cubed (may use garnet yams instead for a more orange color)
1 cup organic raisins
1 tsp psyllium
1/2 cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours (optional)

Place avocado, honey, vanilla, dates and soak water, cinnamon, nutmeg, ginger, salt, macadamias and water into high powered blender and blend until very smooth. Add pumpkin and blend until very smooth. Add psyllium and blend well. Fold in raisins. Pour into pie crust and top with the pumpkin seeds. (I didn't use the pumpkin seeds or raisins but it was still very delicious!)

Honey Nut and Date Pie Crust:
1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon sea salt
1/2 pound organic dates, seeds removed
1 teaspoon pure vanilla extract

Place indredients in food processor, until it begins to form a ball. Remove small amounts of piecrust. Press into pie plate. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use. May use as is or dehydrate for dryer crust. Put aside some of the crust to use as crumbles on top of pie if desired.

Friday, January 21, 2011

Mushroom Gravy--raw!

This popular recipe was first featured in Nomi's book, THE RAW GOURMET. Be sure to have enough ingredients on hand in case you need to make a double batch. It can be gently warmed in the dehydrator or a very low setting on the stove. As long as it doesn't go over 110 degree F, it is still raw!

2-1/2 cups quartered cremini mushrooms
1/2 cup filtered water
1/4 cup raw almond butter
1 tablespoon minced onion
2 teaspoons Nama Shoyu
Pinch of sea salt

Combine all the ingredients in a blender and process until smooth. Use about 2 tablespoons of gravy for each serving of Faux Mashed Potatoes.

Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz

Mashed Potates--raw!!!

These are actually called Faux Mashed Potatoes because they aren't made with potatoes at all! This recipe is an adaptation of the one made famous by Juliano, author of RAW: THE UNCOOK BOOK. These taste like the real thing especially when smothered in the mushroom gravy (look for the recipe here on my blog). I did make them on Thanksgiving and people really liked them. I learned though that you have to be careful to blend them without the blender making them too hot. The flavor isn't as good if they have been heated--and they aren't technically raw anymore if the temperature goes over 110 degrees F.

1-1/2 cups raw cashews, soaked for 20 minutes
1 medium cauliflower, chopped (about 6 cups)
1/2 cup freshly squeezed lemon juice or fresh celery juice
2 tablespoons extra-virgin, cold-pressed olive oil or flaxseed oil
1/2 teaspoon sea salt
2 tablespoons dehydrated vegetables (optional)--I didn't use these

Drain the cashews, rinse well, and drain again. Place in a blender along with the cauliflower, 1/4 cup of the lemon juice, and all the oil and salt. Process until completely smooth, adding a small amount of additional juice as needed to facilitate blending. Stir in the optional dehydrated vegetables and let rest for 30-60 minutes to allow the dehydrated vegetables to absorb some of the moisture and soften.

Variation: Replace half of the cauliflower with 3 cups of peeled and chopped parsnips. The parsnips will mellow the flavor of the cauliflower and add a delicate, buttery color.

Note: If you don't have a high-performance blender, you can make this recipe in the food processor fitted with the S blade but it won't be as smooth and creamy as if you used a blender. You can also put the cauliflower and cashews through a heavy duty juicer (such as a champion) using the blank screen, then transfer the mixture to a food processor or regular home blender and process until smooth.

Raw Food Celebrations by Nomi Shannon & Sheryl Duruz

Raw Cranberry Sauce

1 teaspoon orange zest
1 to 2 oranges
1 package (12 oz) fresh cranberries, rinsed well and drained
4 pitted dates, or more if needed for sweetness

Remove the orange zest from the orange and then peel it and place into a blender or food processor with all the other ingredients. Process just until chunky. Taste and add more dates if needed one at a time.

Raw Food Celebrations, by Nomi Shannon and Sheryl Duruz

Raw Vegan Fudge Brownies--Really!!

This recipe only takes 10 minutes to make. If you top it with frosting, then it will take at least 30 minutes for the ganache to harden in the refrigerator but you can serve them with it still pretty soft if you want. It's up to you. What I've done is make these brownies for company and then put the leftovers in the freezer for me. I like them even better frozen! They make a nice treat right out of the freezer!

3 cups raw walnuts (unsoaked)
1/8 teaspoon sea salt
16 pitted medjool dates
2/3 cup raw cocao or carob powder
1/2 cup dried cherries, chopped
1/4 cup raw cacao nibs or stevia sweetened carob chips, optional
2 teaspoons filtered water

Place the walnuts in a food processor fitted with the S blade and process until coarsley chopped. Remove 1/2 cup of the walnuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the walnuts are finely ground. Add the dates and process ntil the mixture begins to stick together (but not too long or the oil from the nuts will begin to come out). Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.

Pour the mixture evenly into an 8 inch glass baking dish and press down with your hand to compact. Cut into squares.

Fudge Frosting: Frost the brownies with 1/3 cup of Chocolate Ganache (in the Cranberry Pecan Torte Recipe) freshly made and warmed. Chill in the refrigerator for at least 30 minutes before serving.

Raw for Dessert, by Jennifer Cornbleet

Raw Coconut Macaroons

These were wonderful around the holidays to replace the macaroons I used to make traditionally. What made them very delicious was the raw honey that I got from my brother-in-law Jeff. He has bees and they produce the most delicious raw honey I think I've ever tasted! Even though I am giving you the original recipe, feel free to use less honey. When I followed it exactly, the cookies were too sweet for me. Experiment with how much honey works for you. You need a certain amount to bind them. I used half as much and it still worked fine. You may be able to use all dates and leave out the honey altogether. I've never tried it but dates are very sticky and would also probably work as a binder. I think the next time I make them I will try it just to see how it works.

2-1/4 cup shredded organic coconut
2 Medjool dates
1/2 cup raw honey
1 tsp pure vanilla extract

Blend ingredients in food processor. Roll into small balls, flatten to about 3/4 inch. Place on the mesh shelf of the dehydrator and dehydrate at 105 degrees for 6-8 hours--longer if you want a crunchy outer shell.

1)Dip in chocolate ganache (put in freezer for it to harden)--see Cranberry Pecan Torte for recipe -- I did this and it was heavenly!
2) Add 3 strawberries for strawberry coconut macaroons
3) Add 1/2 orange (juiced) for orange coconut macaroons
4) Add 1/4 lemon (juiced) for lemon coconut macaroons
5) Add 1/2 Tablespoon raw carob powder for carob coconut macaroons
6) Add 1 Tablespoon raw almond butter or 1/4 cup chopped almonds for nutty coco macs

Cranberry Pecan Torte

Chocolate crust:

2 cups almonds, finely ground
1/4 cup raw cacao powder
1/4 cup raw, extra-virgin, cold-pressed coconut oil

Mix together almonds, cacao and coconut oil. Pat into tart shell.

2 cups raw cashews, soaked
1-1/2 cups filtered water
1-1/2 cups raw, extra-virgin, cold-pressed coconut oil
1/2 cup raw agave nectar
1 cup fresh cranberries, chopped
3/4 cup raw pecans, chopped

1. In high speed blender, combine cashews and water. Blend until smooth.

2. Blend in coconut oil and agave nectar.

3. Remove to bowl and stir in cranberries and pecans.

4. Pour into crust. Refrigerate until set--I did this overnight and even though the filling was very soft right when I poured it into the crust, it was magically very firm when I checked it in the morning! This will take several hours.

5. Top with ganache.

1/2 cup raw cacao powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted

Whisk all ingredients together. It will harden when it cools.


Thursday, January 20, 2011

Festive Loaf

This is a rich and hearty loaf, lightened with chopped fresh vegetables and savory herbs. Make it one day before your event to allow the flavors to develop. This loaf is the middle one in this picture. I made it for Thanksgiving, 2010 and served it on a bed of Swiss Chard Chiffonade greens and along with marinated portobello mushrooms (on left) and Macadamia Nut Stuffing
(on right)

1 cup raw cashews
1 cup raw pecans
1 red bell pepper, chopped
3 stalks celery, finely chopped
2 shallots, chopped
1 tablespoon fresh rosemary
1/2 small red onion, finely chopped
1 tablespoon finely chopped fresh parsley
3 tablespoons cranberry sauce (optional: see recipe in blog)

3 tablespoons ground flaxseeds
2 tablespoons dulse powder
pinch of cayenne
1/4 cup raw pecans
parsley springs

For the loaf, combine the cashews, pecans, red bell pepper, two-thirds of the celery, and all the shallots and rosemary in a food processor fitted with the S blade and process until smooth. Stir in the onion, the remaining celery, and the parsley. For a marbled effect, lightly swirl in the optional cranberry sauce. Place on a serving platter and form into a loaf.

For the breading, combine the flaxseeds, dulse, and cayenne in a bowl and sprinkle over the top and sides of the loaf, pressing it on gently. Decorate the top of the loaf with the whole pecans and a few parsley sprigs. Refrigerate for at least 24 hours before serving. This will allow the flavors to blend and the loaf to firm up.

Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz

Sweet Potato Souffle

This is a very sweet side dish that contrasts well with all the savory tastes of a holiday meal. Look for yams (I used yams) or sweet potatoes with very deep orange flesh. Garnet and Jewel Yams are highly recommended. This recipe was adapted from the Raw Soul Food recipe collection of Lynda Carter at

4 large yams or sweet potatoes
3 tablespoons freshly squeezed lemon juice or 1 teaspoon lemon extract
1 cup water, more or less as needed
1/2 cup raw cashews
1/2 cup raw pine nuts or macadamia nuts
2 vanilla beans, or 2 teaspoons vanilla extract
6-8 pitted dates
1 tablespoon ground cinnamon
1/4 teaspoon grated nutmeg

Peel the yams and cut them into small cubes. Transfer to a blender along with the lemon juice and enough water to allow the blender to work properly. Process until thick and chunky. Add the remaining ingredients and process until smooth and creamy. Add more water, 1 tablespoon at a time, only if necessary to facilitate processing. Place into a casserole dish of your choice and garnish with carmelized pecans. (I soaked some pecans, then added some raw sugar and mixed well. Then placed them in the dehydrator at 110 degrees for 6-8 hours. They are really crunchy and sweet and wonderful that way!)

Wilted Greens

I used my last harvest of swiss chard from our garden to make this recipe for Thanksgiving. It made a great bed of greens to serve the other things with. You can use any type of green that is typically cooked such as collard, beet, dandelion (quite bitter), kale, mustard, turnip. The greens should be more robust than delicate greens such as lettuce or spinach. For greens that are pungent, like mustard and dandelion, a little sweetener in the dressing helps soften their strong taste. For greens that are hardy but not pungent, a salty and savory flavoring works well.

25-30 large, hardy, dark green vegetable leaves
1 to 2 teaspoons sea salt
1 to 2 teaspoons raw agave syrup, date sugar, or maple sugar (not raw)--use the sweetening only for pungent greens only
1 to 2 tablespoons freshly squeezed lemon juice (use for less pungent greens only)
2 tablespoons raw walnut oil or extra-virgin cold-pressed olive oil

Wash and dry the greens and cut out any hard stems. Arrange the leaves in stacks, using 4-5 leaves per stack. Roll up each stack tightly like a cigar, then thinly slice the rolls crosswise into strips (this is known as chiiffonade). Place the strips in a bowl and sprinkle them with the sea salt. Toss the greens and massage and squeeze them with your hands for several minutes until they soften and begin to get juicy.

Add either agave syrup or lemon juice, depending on how pungent or mild the greens are, and toss thoroughly. Let rest at room temperature for 1 to 3 hours to soften and develop some liquid. If time is limited, toss and massage the greens gently with a wooden spoon every few minutes; they will be ready in 10 15 minutes. Just before serving, add the oil and toss. Taste and adjust the seasonings, if necessary.

Raw Food Celebrations by Nomi Shannon & Sheryl Duruz

Marinated Mushrooms

Prepare this dish one to four days in advance. Keep it tightly covered in the refrigerator and toss the ingredients once a day. If you make it the same day it will be served, allow at least two hours for it to marinate at room temperature and toss the ingredients often.

8 portobello mushrooms
1/2 cup extra-virgin, cold-pressed olive oil
2 green onions, thinly sliced
1/4 cup minced fresh parsley
3 Tablespoons freshly squeezed lemon juice or apple cider vinegar
2 Tablespoons finely minced onion
2 Tablespoons Nama Shoyu
2 cloves garlic, finely minced or crushed
1 teaspoon sea salt

Remove stems and gills from the mushrooms with the tip of a teaspoon. Then wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for 1 hour. Cover and refrigerate, tossing occasionally. Bring to room temperature before serving.

Macadamia Walnut Stuffing

Zucchini absorbs the flavors of the herbs and seasonings and makes for a lighter stuffing. This recipe tastes best when it is made several hours before it is served so the flavors can mingle. If you don't have fresh herbs on hand, add poultry seasoning to taste, as it contains herbs and seasonings that are similar to those used in this recipe.

1 cup raw walnuts
1 cup raw macadamia nuts
1 cup peeled and coarsely chopped zucchini
1 small white onion, coarsely chopped
3 stalks celery, coarsely chopped
3 tablespoons fresh thyme
2 tablespoons fresh sage
1 teaspoon fresh rosemary
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

Place all of the ingredients in a food processor fitted with the S blade and process until coarsely chopped and well combined. Cover and refrigerate for 1 to 24 hours. If desired, dehydrate at 105-115 degrees F for 1 to 2 hours before serving to warm and soften the mixture, taking care that it doesn't dry out.

Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz

Wednesday, January 19, 2011

Raw Sour Cream

1/2 cup raw cashews (soaked for at least 2 hours)
2 young coconuts (flesh from--about 1-1/2 cups)
1/4 cup fresh squeezed lemon juice
1 teaspoon celtic sea salt or vegesal

Combine all ingredients in blender until smooth. Can add water to thin out if needed.

Chunky Guacamole

2-3 avocadoes, cubed
2 tomatoes, cubed
1/2 onion, chopped
1 lime, juice from
Celtic sea salt or vegesal to taste

Toss everything together in a bowl, stir to mix and serve!

Raw Falafels

3 cups sprouted garbanzo beans
1 cup chopped onion
2 cloves garlic
1 cup sunflower seeds
1/2 cup ground flax seeds
1/4 cup fresh squeezed lemon juice
1/4 cup parsley or cilantro
2 Tablespoons cold-pressed extra virgin olive oil
2 teaspoons coriander
1 Tablespoon cumin
1 Tablespoon Nama Shoyu
Alfalfa Sprouts (for serving)

1. Sprout garbanzo beans. Place 2 cups dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain water off and rinse 3 times a day until little sprouts appear. Usually 2-3 days.

2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.

3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.

4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.

5. Chop onion in food processor, pulsing until a very fine chop is achieved. Place in a bowl with garbanzo bean mixture.

6. Chop parsely and add along with remaining ingredients to bean mixture. Combine well.

7. Shape into golf size balls and dehydrate at 115 degrees for 6-8 hours. You will want to check as they dehydrate. They should be crispy on the outside and still a little soft on the inside.

Create a bed of alfalfa sprouts, place falafels on top of the sprouts. Top with "sour cream" (recipe is on the blog) and serve with raw salsa of your choice.

Corn Kale Chips

4 cups fresh corn (cut off the cob)
2 packed cups kale, chopped
1 clove garlic
1/2 lime, juice from
1/2 cup ground flax seed
1-2 teaspoons vegesal or celtic sea salt

1. Place 2 cups of corn, garlic and lime juice in food processor. Puree. Remove to large bowl.
2. Place remaining 2 cups of corn in food processor and process until pureed. Add kale. Pulse until chopped fine and well combined. You may have to scrape down the sides of the processor a few times.
3. Add corn kale mix to corn mix in large bowl. Stir to combine.
4. Add ground flax and salt. Mix well.
5. Spread 1/4 inch thick on non-stick dehydrator sheets and score. Dehydrate at 115 for approx. 12-14 hours--until crisp. You will need to flip them half way through the dehydration and move to a screen.

These are really yummy dipped in fresh guacamole! See the recipe for Chunky Guacamole here on the blog.

Mushroom Leek Tart

**This was a wonderful dish to serve on Christmas as an appetizer preceding Christmas dinner. If it is chilled, it can be cut and eaten as a quiche. Even though I didn't plan it that way, I let it warm to room temperature and then it was pretty soft and made a great dip for raw crackers which I served on a plate next to it. So you can pick which way you prefer to serve it.

2 cups sliced mushrooms
1/3 cup cold-pressed extra virgin olive oil
3 Tablespoons Nama Shoyu (raw, organic soy sauce)
2 cups spinach
1-1/2 cups leeks (thinly sliced)
1-1/2 cups raw cashews
1-1/2 cups water
2 teaspoons tarragon or basil
1 teaspoon white pepper
1 teaspoon celtic sea salt or vegesal

The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate.

10 hours before serving: Wrap foil around the outside of an 8" tart pan (or pie pan). Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

In Vitamix or other powerful blender, combine cashews, water and seasonings. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 115 degrees for 10-12 hours.

Broccoli Raisin Sunflower Seed Salad

6 cups chopped broccoli (small flowerettes)
1/2 red onion, medium, chopped
1 cup raisins
1 cup sunflower seeds

1 cup raw cashews, soaked at least two hours
Juice from 1-1/2 lemons
2 Tablespoons cold-pressed, extra virgin olive oil
1/4 cup water
1 shallot (2 tablespoons, chopped)
1 clove garlic
2 tablespoons raw agave nectar
1/2 tablespoon mustard powder
Pinch sea salt--I used about 2 teaspoons vegesal

Combine all ingredients in powerful blender such as a vitamix. Blend until silky smooth. Then pour onto salad and mix well.

Basil Pesto Recipe, raw & vegan

1/2-3/4 cup organic raw pine nuts
1/4 cup fresh de-stemmed organic fresh basil
2 Tablespoons organic unfiltered, cold-pressed olive oil
1-2 Tablespoons organic fresh squeezed lemon juice
1-2 cloves garlic--or more if you're a garlic fan :-)
1 teaspoon celtic sea salt or Himalayan salt
1/4 cup filtered water, reserved

Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tablespoon of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. It should keep for about 2-3 days sealed in the fridge. This makes a nice dressing for spiralized vegetable noodles or kelp noodles--kelp are my favorite!

Healthy Raw Onion Rings

1 Large Onion
4 cups almond milk (see recipe in this same blog--Sept. 2010)
3/4 cup almond milk pulp, dehyrated for 1-2 hours at 110 degrees
1 cup ground flax (3/4 c before grinding)
1 tablespoon smoked paprika
1/2 teaspoon ground chipotle
1/2 teaspoon salt

Slice onions and place in a zip lock bag with almond milk. Soak while pulp is dehydrating. When pulp is done dehyrating, place in food processor with flax, spices and salt. Separate into two batches. If you use all of it at once, a lot of it will become saturated and too wet to use. Splitting it into separate batches protects against waste. Drain onion rings, RESERVING milk. Dip onion ring in the milk, then in the almond flax mixture. Dip into milk once more and then into the dry mixture again to get a heavier coating. Dehydrate for 6-8 hours at 110 degrees until dry. You want the onions to retain a little moisture, the breading should be dry. Store in airtight containers with moisture absorbing packets to keep them crisp.