Jicama Salad with Coconut Peanut Curry Dressing

Jicama Salad

• 1 large Jicama, cubed
• 1 C pea pods, chopped
• 2 scallions
• 1/2 C raisins
• 1/2 Peanut Curry Sauce

Peel and cut jicama into 1/2″ pieces. Cut pea pods into 1/2″ pieces. Combine jicama, pea pods, raisins and scallions. Stir in 1/2 C curry peanut sauce

Peanut Curry Sauce

• 3/4 C Peanuts, soaked
• flesh from 1 young coconut
• 1/4 C coconut water
• .2 t. curry powder
• 1 t. salt

Open young coconut and drain water out. Reserve water. Remove flesh. Place 1/4 C coconut water in blender or vitamix. Add the flesh from the coconut, 3/4 C raw peanuts that have been soaked for at least an hour, curry powder and salt. Combine until smooth.

**Elizabeth's alterations:  To the salad I added some orange bell pepper and fresh chopped mint leaves.  To the dressing I added some fresh squeezed lime juice to zip it up a bit.  I also used jungle peanuts and popped off the skins after they were soaked for about 3 hours.  Next time I make it, I'll use 1/2 tsp salt instead of 1 tsp and will use regular raw peanuts to see if there is a difference in flavor.  Also, I noticed that if the salad has time to marinate, the flavors have a chance to blend and it tastes better the next day :-)

From:  www.rawmazing.com 

Coconut Walnut Pudding

1 cup walnuts
12 dates, pitted
1 ripe banana
1/2 in piece of ginger
1/4 tsp pumpkin spice
1/4 tsp salt
1 young coconut, flesh and water

Blend together ingredients in vitamix until very creamy.  Enjoy in a parfait cup sprinkled with cacao nibs or pumpkin spice for garnish.  Yum!!!  You could also freeze this and it would make delicious ice cream :-)

From: www.rawfamily.com Valya Boutenko

"Roasted" Tomato Basil Soup

“Roasted” Tomato Basil Soup

• 4 Large Tomatoes, chopped
• 1/4 Mild Onion, Chopped
• 1/4 C Olive Oil
• 1 T Dried Oregano
• 1 T Dried Basil
• pinch salt and pepper
• 2 C Water
• 1/2 C Brazil Nut Milk

You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.

In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain. Place tomatoes on tefex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees. Place tomatoes, onions and 2 C water in the vitamix. Puree. Add 1/2 C Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.

Brazil Nut Milk

• 1 C Brazil Nuts
• 4 C Water

Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended. Strain through cheese cloth or nutmilk bag. Will make 4 cups.

From: www.rawmazing.com

BBQ Crackers

BBQ Crackers

• 1 C Almonds (soaked, dried, ground fine in the food processor)
• 1 C Raw Oat Flour*
• 1 C flax
• 2 C Water
• 2 T Olive Oil
• 2 T BBQ Spice Mix

Place flax seed in the 2 c water and soak until soft. This will take at least an hour. Combine soaked flax seeds with other ingredients, spread about 1/4 ” thick on a non-stick dehydrator sheet. Score into squares. Dehydrated for 145 for 45 minutes (don’t worry, the food never goes above 116 and it helps reduce dehydration time) and then reduce to 115 and dehydrate until dry.

Makes 1.5 trays.

Chef’s note: Make sure your BBQ spice mix only contains herbs and spices. Many put additives and sugar in them.


From:  www.rawmazing.com

Mushroom Walnut Veggie Burgers

Mushroom Walnut Veggie Burgers

• 2 C Carrots, grated
• 2 C Portobello Mushrooms, chopped fine
• 1 C Onion, chopped fine
• 3/4 C Celery, diced
• 1 C Walnuts, soaked and ground fine while wet
• 1/2 C Pumpkin Seeds, soaked and ground fine while wet
• 1/4 C Water, filtered
• 1/4 C Nama Shoyu
• 1 t. Sage
• 1 t. Marjoram
• 1 t. Thyme
• 1 C Oat Flour, raw OR 3/4 C Flax, ground

1. Combine carrots, mushrooms, celery, and onion.

2. Stir in walnuts and pumpkin seeds, combine well.

3. Combine water and nama shoyu, mix into veggie/nut mixture

4. Add herbs, stir well.

5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)

6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Makes 8 – 9 Burgers. Serve on a bed of sprouts with raw ketchup or sauce of your choice.  Delicious!

From: www.rawmazing.com

Spinach Veggie Quiche/Spinach "Cheese" Spread

Spinach Cashew “Cheese” Spread

• 1 C Cashews, soaked at least 6 hours
• Juice from 1 1/2 Lemons
• 1/4 C Olive Oil
• 1 Shallot, chopped
• 1 clove garlic, chopped
• 1/2 C Sundried Tomatoes, chopped
• 1 pinch Sea Salt
• 2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in. This is the base spread.

Spinach Veggie Quiche

Spinach Veggie Quiche

Pumpkin Seed Pine Nut Crust

• 1 Carrot, finely chopped
• 1/2 Shallot
• 1 C Pine Nuts
• 1/2 C Pumpkin Seeds

Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 C Pine Nuts. Pulse a few times to start to blend. Add 1/2 C Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.

*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.

Spinach Veggie Quiche Filling

• 3/4 C Spinach Cashew “Cheese” Spread
• 1 C Cherry Tomatoes, halved
• 1 C Pea Pods, Chopped into 1/2 ” pieces
• 1/2 C Sundried Tomatoes (softened and chopped)

Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.

From: www.rawmazing.com 

Broccoli Jicama Salad with Sesame

Place these ingredients in large bowl:

One head broccoli chopped into small pieces (stems included)

2 red peppers sliced into think strips

1 large jicama, peeled and sliced with the mandoline or knife

1/2 cup cilantro, chopped

1/2 cup sesame seeds

Dressing:

1/3 cup olive oil (or ground sesame meal or raw tahini)

2 Tbsp raw apple cider vinegar

2 Tbsp Braggs liquid aminos or Nama Shoyu

Juice of 1 orange

Juice of 2 lemons

1 Tbsp raw agave

Toss dressing ingredients with salad ingredients and enjoy!

From: www.yummyplants.com