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

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.

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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.

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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.

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