|
 | Meat:
1/3 C walnuts
½ sundried tomatoes
1 C green onions, cut
½ bell pepper, shredded
Base and Garnish:
2 medium zucchinis
5 cherry tomatoes
Salt, pepper to taste
Dill to garnish
| Soak the walnuts for 6-8 hours and drain them. Soak sundried tomatoes , but keep the water to add it to the ‘meat’ later. Place walnuts and sundried tomatoes into the food processor and process them adding the water from sundried tomatoes soaking until meaty consistency. Stir in green onions and bell pepper. Add some salt and pepper to taste.
Cut zucchinis into circles and place them on the serving plate. Add the ’meat’ on the top of the circles. Garnish with slices of cherry tomatoes and dill.
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|
 | Walnuts
Green onions
Celery
Red pepper
Sea salt
-------
Alfalfa sprouts
Collard leaves
Dulse
| Seems like the ingredients above ----- lane were finely chopped in the food processor
and then wrapped into the inredients that are below ----lane.
|
|
 | Cashews
Lemon juice
Almond milk
Chipotle and pepper seasoning
Dill
| Looks that all of the ingredients were more than finely mashed in a food processor.
Seems extremely easy to make.
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|
 | Baby artichokes
1 large avocado
Extra virgin Italian olive oil
Juice of 1 large lemon
Water
Ocean Solution
Pinch of cayenne
Pinch or oregano
| I am guessing again here.
Probably, everything was mashed in the food processor.
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|
 | 1 medium Cucumber (peeled)
1 Avocado
1 Lemon to juice
Dash of Kelp
| Preparation:
Process everything in the food processor and serve right away with either essene
health bread or with veggie sticks.
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|
 | Mushrooms
Pumpkin seeds
Sunflower seeds
Sea salt
Lemon juice
Curry powder
Agave nectar
Nutr yeast
Fresh garlic
| Preparation:
Just stuff mushrooms with the rest of the ingredients mashed in a blender!
|
|
 | 4 cups cauliflower florets
Flax and water mixture
½ cup ground flax seeds
2 cups filtered water
1 teaspoon ground psyllium husk
--------------
Nut Flour
2 cups almonds (or any nut)
chopped to flour consistency
1 cup ground flax seed
1 ½ teaspoon sea salt
4 teaspoons dried thyme
4 teaspoons ground cumin
| Preparation:
Cut cauliflower into small florets. Place the flax, water, and psyllium in a bowl
and stir until the mixture thickens. Dip the cauliflower florets in the thickened
flax and water mixture and make sure the floret is well covered. Place the nut flour
in a plastic Ziploc bag and add cauliflower florets that hae been dipped in the
thickened flax and water mixture and shake to coat with flour. Place them on a dehydrator
screen and dehydrate for 6 hours. Sprout Suggestions: Serve with Cocktail Sauce
(see recipe) This method could be used for other vegetables such as zucchini and
onion.
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|
 | 2 tablespoons agave
1 ½ cups filtered water
1 cup sun-dried tomato halves,
soaked 2 hours and drained
1 clove garlic
1 inch fresh horseradish
3 medjool dates, pitted,
soaked 1 hour, and drained
1 teaspoon sea salt
| Preparation:
Blend garlic, horseradish, dates, agave, and salt until smooth. `Add sun-dried tomatoes
and blend until smooth.
|
|
 | 1 zucchini, sliced
1 tomatoes, sliced
1 leaf romaine lettuce
1-2 leaves kale
1 yellow pepper, sliced
1/4 cup of soaked almonds
½ cup of chopped spinach
Salt to taste
Pepper to taste
2 tbs olive oil
1-2 cloves of garlic, chopped
| Preparation:
Place slices of zucchini on flat serving plate, put thinly sliced romaine lettuce
and kale on top of zucchinis. After this slice there is yellow pepper and circles
of tomatoes. Clean soaked almonds from their skins (they have to be soaked for at
least 4 hours). Place almonds and the rest of the ingredients into chopper or smaller
food processor. Top sandwiches with this mixture.
|
|
 | Handful of cilantro
Handful of parsley
Couple of green onions
Couple of broccoli pieces
1 avocado
Juice of lemon
2 pinches of unrefined sea salt
Some organic Italian or Mexican seasonings
1 cup sunflower seeds, soaked
| Preparation:
Using blender or food processor, blend sunflower seeds. Add cilantro, parsley, green
onions, broccoli, avocado, lemon juice, salt and seasonings. Blend. Eat on its own
or dip veggies in it. If you blend it a little it�s more like a salad, blend a little
more for a pate, or keep blending for a dip!
|
|
 | 10-15 small sized tomatoes
1 dill, soaked in cold salted water
1 large sour apple
1 tsp olive oil
1 bunch of broccoli sprouts
| Preparation:
Cut tops from tomatoes and scoop them. Peel apple�s skin and dice it. Mix with diced
dill that was presoaked for a day in salted water (you can add some pepper, bunch
of dill and garlic into the salted water). Add broccoli sprouts and olive oil. Stuff
tomatoes and enjoy!
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|
 | 2 cups dates
2 cups filtered water
1 tsp pure vanilla extract
4 cups spouted buckwheat
| Preparation:
Place the dates in a bowl, cover with the water, and soak for about 1 hour, or until
soft. Drain, reserving ½ cup of the liquid. In a blender or food processor, combine
the dates, reserved liquid, and vanilla. Pour the date mixture into a large bowl
and add the buckwheat sprouts. Mix well. Spread the mixture ¼ - ½ inch thick on
the appropriate drying surface and dehydrate the buckies at 108 degrees for 7 to
10 hours. Crumble apart and use as a topping or just eat as a snack
|
|
 | Nut Loaf:
1½ cup each of
almonds/walnuts/sunflower seeds,
soaked 4 hours and drain
2 cup chopped portobello mushrooms,
soaked in Nama Shoyu
1 sweet onion diced
3 cup chopped celery
½ bunch chopped parsley
10 cloves garlic, minced
½ cup olive oil
2 tbsp cumin seed
1 cup Nama Shoyu
½ bunch tarragon or other herb
½ tsp cayenne
| Preparation:
Homogenize nuts and add to mixture. Spread evenly on teflex . Dehydrate 12 hours.
Stuff tomatoes. (To make loaf, flip over and dehydrate another 24 hours. Serve with
your favorite dip.) --Recipe from Rawvolution
Pesto Ingredients:
3 cup chopped organic basil
¼ cup pecans
¾ cup oil � olive/canola
2 tsp celtic sea salt
Preparation:
Blend all ingredients
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|
 | 1 cup two-day old almond kefir
( 1 ½ cups water,¼ cup almond butter,
1 tbsp kefir culture)
1 cup hemp seeds
1 tbsp curry powder
2 tbsp hatcho miso
| Preparation:
Mix all ingredients. Could be served with butternut squash noodles.
|
|
 | 2 cups Sunflower Seeds,
soaked for 6 hours
Water, to cover sunflower seeds in blender
½ cup lemon or lime juice
1 cup sun dried tomatoes, soaked
3 carrots, chopped
1 large bunch of fresh basil
¼ teaspoon kelp
Salt to taste
| Preparation:
Put everything in a high speed blender and blend until smooth. Add more water if
needed to keep mixture moving. Adjust saltiness according to taste.
|
|
 | ½ cup Fresh Oregano without stems
¾ cup Tomato, chop into quarters
8 whole Dates, remove stone or pits
2 tbl sp Lemon Juice
2 tbl sp Olive Oil, Cold Pressed, Unfiltered
½ tbl sp Cinnamon Powder
½ tbl sp Salt, Sea or Rock
1 tsp Cayenne Pepper powder
Or ½ tsp Hot Chilli Powder
1 cup Almonds, Soaked 6-12 hours
1 cup Water, bless your water
| Preparation:
You can substitute dried oregano and dates if you need to. If so use 2 tbl sp of
dried oregano and soak the dates for an hour before using.
Put it all in your blender. Add water slowly just to keep it moving. Liquify. Keep
adding water until creamy, very thick, but able to pour well.
Let it stand for half an hour before using. You must try it over chunks of sweet
ripe pears with chopped green onion on top. The Cinnamon makes it work.
|
|
 | 2 cups soaked cashews
1 tsp sea salt
2 tblsp olive oil
2 tblsp water
or more depending on blender
1 tblssp squeezed lemon juice
¾ cups chopped chives
-----------------
Assorted veggies for dipping
| Preparation:
Soak cashews in purified water for 4 to 8 hours to soften, drain soak water and
discard. Blend all ingredients together except chives until creamy smooth (slowly
add water). Fold in chopped chives. Dip!
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|
 | ¾ cup almonds, soaked 4 hours
¾ raw cashews, soaked 4 hours
2 tblsp onion
2 tblsp garlic (4-6 cloves)
½ cup fresh lemon juice
2 tblsp olive oil
1 tblsp sea salt
Pinch cumin
½ to 1 cup water
| Preparation:
Drain and rinse nuts Place all ingredients in a blender and blend, scraping down
sides as you go in order to keep feeding mixture into the blades. Mix until very
smooth and light. Add water as needed to give desired consistency and to keep mixture
moving. Serve with fresh veggies, crackers or warmed pita bread as an appetizer,
or use in wraps or pitas with shredded carrots, lettuce, sprouts etc., to make a
meal. Lasts up to 5 days in fridge.
|
|
 | 2 C sunflower seeds, soaked 6-8 hours
½ C carrots
½ C celery
3 green onions, sliced
1 red bell pepper, sliced
¼ C fresh basil
¼ fresh parsley
Braggs to taste
| Preparation:
Process all ingredients with S blade in a food processor. Make patties and dehydrate
at 105 degrees for 12-24 hours until dry. Turn putties over when dehydrating on
a teflex sheets after 6 hours
|
|
 | Millet - blender
Amaranth
Dry apricot, chopped
Raisins, chopped
Honey
| Simply mix everything in a bowl |
|
 | 2 C Sunflower seeds
1/2 C Brown sesame seeds grounded
1 T Miso
1 t Sea Salt
1 CSundried tomatoes
1 glove Garlic
3 T Olive Oil
| Mix everything in the food Processor |
|
 | 2 medium avocados, mashed with a fork
1 garlic clove, finely minced
I bunch fresh cilantro, chopped
2 tomatoes, finely diced
Pinch of sea salt
1 Tbs fresh lemon juice
12 fresh chives
12 large lettuce leaves
1/2 cup fresh bean sprouts
| For the guacamole filling, combine the avocado, garlic, cilantro, 1 tomato, sea salt, and lemon juice. Place 1 Tbs of guacamole in each lettuce leaf and sprinke with tomato and sprouts. Fold both sides in to the center forming a 'burrito', and secure with a chive by tying it around with a bow. Enjoy! |
|
 | 3 cups sprouted buckwheat
1 c onions coarsely chopped
1 c coarsely chopped celery
2 c coarsely chopped carrot
3 c ground flax seed
1/2 c olive oil
4 T Italian seasoning
sea salt to taste
| Mix everything well and dehydrate to desired consistency. |
|
 | Brushcetta
5 tomatoes quarter and flesh removed.
cut up into small squares
1 garlic clove
20 basil leaves
3 tbsp olive oil
Italian seasoning to taste or any other spice
| Mix and leave in fridge for flavours to blend.
For Canapés use Basil Buckwheat Rounded Crackers/Canapés recipe.
Place Bruschetta on Canapés and serve immediately. |
