Raw Nacho Cheese--the best!!!!

Our Family Raw Nacho Cheese

Mexi Not-Ur-Cheez (Nacho)

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

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


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

White Chocolate Dark Chocolate Raspberry Tart

Crust:

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

1. Process almonds in food processor until finely ground.

2. Add coconut oil and pulse until well combined.

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

4. Place in refrigerator.

Filling:

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

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

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

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

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

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

6. Refrigerate.

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

Chocolate Ganache:

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

Whisk together all ingredients.

From www.rawmazing.com 

Mean Green Juice by Joe Cross

This is the famous recipe that is used by Joe Cross and his friend Phil in the movie, Fat Sick and Nearly Dead.  We've tried it and we love it--Tiffany, Grant, Bryan and I.  We have used the original recipe but added a few more Granny Smith apples in the beginning.  Then we just gradually add more and more kale and cucumbers until it's more green and less apple. Delicious and energizing!!!!  

Note:  Granny Smith apples contain liver cleansing and immune boosting qualities which other kinds of apples do not.   When Tiffany came home on spring break from boarding school, she was sick.  We immediately starting juicing and she recovered completely in just 3 days!  She even had the sparkle back in her eyes and plenty of energy :-)  What a relief to her Mom :-)

Mean Green Juice Recipes

Written by Carey on July 6, 2011

No doubt that the healthiest juices are the ones that contain greens.  Green leafy vegetables contain the most vitamins and nutrients, and you’ll feel almost instantly better after drinking a green juice. Many of my readers have been asking me for green juice recipes and in particular the “Mean Green” juice recipe made by Joe Cross in the movie Fat, Sick and Nearly Dead.

Typically the guidelines for making green juice is 60% dark green leafy vegetables and 40% other vegetables/fruits.  You can try variations of any of the green recipes until you find one that suits your needs and tastes.  For a juice cleanse you’ll drink approximately (4) 16-20 ounce drinks per day.  If  you are making a whole day’s worth of juice at one time, keep the extra juice in a tightly sealed container in the fridge.  Here are some recipes to get you started.  (If you like the recipes please share them by “liking” this page!)

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Mean Green Juice (original)

This is the official recipe used by Joe Cross and Phil Staples according to the Reboot Program.

6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger

Mean Green Juice #2

handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber

Mean Green Juice #3

2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach

Mean Green Juice #4

1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya

NOTES FOR MAKING JUICE

• peel or slice off lemon rind leaving some of the white pith
• to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
• wash all vegetables and fruits before making juice
• buy organic if possible

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