| Essene Bread |
|
For 1 loaf
1 1/3 cups wheatberries
------------
|
Preparation:
Soak 1 1/3 cups of organic wheatberries overnight. In the morning, rinse, and
invert jar. Rinse in the evening. Rinse the next morning and evening. You want
the "tail" almost as long as the seed. Next morning or afternoon, leaving at
least 10 hours since the last rinse, run the berries through your wheatgrass
juicer - this makes the dough. Then form the loaf, bake at 250 for 3 hours - or
250 for 1 hour and 200 for the remaining 2 hours.
|
Stuffed Mushrooms |
|
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!
|
| Kale and Cilantro Salad |
|
1 Head of Kale
Cilantro
Yellow Carrots
Cherry Tomatoes
Red Pepper
White Onion
Sea Salt
Olive Oil
Fresh Squeezed Lemon
|
Preparation:
Chop kale, red pepper, white onions and cilantro,
cut carrots lengthwise and tomatoes in half. Sprinkle all of the ingredients with squeezed lemon and olive oil.
Mix up and enjoy!
|
Popcorn Cauliflower
(Tastes like Popcorn Shrimp )
by Jackie Graff |
|
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.
|
Cocktail Sauce
by Jackie Graff |
|
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.
|
| Kale Greens |
|
1 bunch Kale, chopped
1 Yellow Pepper, chopped
6 tbl. Olive oil (herbed)
1 tsp lemon juice
1 tsp Celtic Salt
1 tbl honey
|
Preparation:
Mix kale and yellow pepper. Prepare dressing from other ingredients and thoroughly mix it with salad.
|
| Broccoli and Cauliflower Salad |
|
1 bunch of broccoli
2 stalks celery
¼ cup pecans
½ head of cauliflower
12 cherry tomatoes (cut in half)
¼ cup pine nuts
Juice of 1 lemon
1 small onion
|
Preparation:
Chop broccoli and cauliflower into small florets. Chop celery and onion (chop onion fine). Coarsely chop pecans.
Mix in a bowl broccoli, cauliflower, celery, onion and pecans, add tomatoes. Squeeze lemon juice into bowl and mix. Top with pine nuts.
|
| Zucchini Sandwiches |
|
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.
|
| Tangerine-Mango Ice Cream |
|
1 ½ cup almonds, soaked and drained
1 ½ cup cashews, soaked and drained
2 tangerines
1 mango
1 cup of agave nectar
1 ½ cup of water
|
Preparation:
Peel and remove seed from tangerines.
Peel and remove the center of mango.
Mix all of the ingredients in a blender at high speed.
Put this mixture in the ice cream maker for 26 minutes.
|
Sour Cream and Onion Dip
by Jinjee and Storm |
|
1 cup sunflower seeds, soaked
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
|
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!
|
Summer Corn Salad
Adapted from Rawvolution |
|
8 cups fresh corn kernels
2 cups chopped celery
2 cups chopped scallions
Handful chopped parsley
1 grated carrot
----Dressing-----
1 cup coconut water
2 tbsp curry powder
½ cup fresh lemon juice
½ cup hemp seeds
4 tbsp agave nectar
4 tbsp olive oil
3 tsp celtic sea salt
|
Preparation:
In a large bowl, mix thoroughly all salad ingredients.
In a high speed blender, blend dressing ingredients.
Pour over salad and mix. Eat
|
Apple Cookies
Adapted from Rawvolution |
|
5 apples peeled and grated
¾ cups agave nectar
¾ cups pecans soaked and drained
1 ¼ cups raisins
2 tbsp cinnamon
1 tsp vanilla
|
Preparation:
Grind pecans in a food processor. Thoroughly combine with all
other ingredients.
With your hands form into small balls and flatten into cookies.
Dehydrate at 115*F for approx 24 hours.
|
Beet and Carrot Salad on Spinach
by Monica Mueller |
|
8 carrots
3 beets
Some chives
2 Tbs Agave (or honey)
Juice of 2 limes
Juice of 1 lemon
Pinch of Apple Cider Vinegar
1 tsp of extra virgin olive oil
2 hand fulls of walnuts
|
Preparation:
Shred carrots and beets in a food processor. Chop up chives.
Mix up with the rest of ingredients in a bowl and place over spinach
|
| Snezha’s Stuffed Tomatoes |
|
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!
|
Buckies
(from Jeremy A.Safron) |
|
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
|
| Arugula, Avocado & Fennel salad |
|
4 cups organic arugula
1 head of fennel, finely chopped
1 bunch cilantro, chopped
2 avocadoes, chopped
½ red onion, finely chopped
3 tablespoon olive oil
1 lemon, juiced
½ teaspoon salt
½ teaspoon pepper
|
Preparation:
Mix all of the ingredients together.
Enjoy!
|
| Asian Carrot Salad |
|
5 carrots, shredded
1 large Spanish onion, shredded
1 lemon, squeezed
1 table spoon of vinegar
|
Preparation:
Let carrots stand in vinegar and onions in lemon juice.
Mix up together, add coriander, sea salt, black and red pepper.
Whisk in grapeseed oil
|
| No oil Collard Greens |
|
1 bunch of Collard leaves, shredded
Green onions, diced
2-3 Tomatoes, diced
1 Avocado
2-3 cloves of garlic
Pumpkin seeds
Dry Coriander to taste
Black and red pepper to taste
|
Preparation:
Salt greens and work through them till they are softened.
Add diced avocado and continue to mix till avocado covers
all of the leaves. Add remaining ingredients.
|
| Organic Tomatoes Stuffed with Nut Loaf
and Pesto |
|
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
Preparartion:
Blend all ingredients
|
| Curried Kefir |
|
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.
|
Angel Hair Pasta with Marinara Sauce and Pine Nut Parmesan
from Enlightened Eating by Caroline Dupont
|
|
2 zucchinis
2 plum tomatoes
10 sun dried tomato halves, soaked
1 apple, cored
½ red pepper, coarsely chopped
1 clove garlic, chopped
1 ½ Tbs. lemon juice
2 dates, pitted and soaked, then chopped
Celtic Sea Salt, to taste
2 Tbs. Olive oil
¼ cup fresh oregano
|
Preparation:
Make the angel hair by processing the zucchini in a spiral slicer
( or peel with a vegetable peeler to get ribbons-keep
turning zucchini to make strands fairly thin).
Put angel hair in a large shallow serving bowl.
Cut with kitchen scissors or a knife.
Place marinara ingredients, except herbs,
in a blender or food processor and combine until smooth.
Add herbs and process for a few more seconds.
Taste and adjust seasoning.
Wait until just before serving to assemble dish
(otherwise marinara will draw water out of zucchini).
Toss angel hair with marinara and garnish as desired.
Top Pine Nut Parmesan. Serve immediately.
Pine Nut Parmesan Ingredients:
½ cup pine nuts
½ tsp celtic sea salt
1 Tbs. nutritional yeast
Preparation:
Pulse all ingredients in a coffee grinder until coarsely ground. Makes ½ cup.
|
| Basil Pesto Cheese |
|
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.
|
| Raw Carrot Cake |
|
Frosting
1 ½ cups cashews, soaked
½ cup dates, soaked
¼ lemon juice
1 tablespoon vanilla extract
------------
Cake
3 cups sprouted almonds (2 days)
2 cups dates, soaked
2 cups raisins, soaked
5 cups carrot pulp (from juicing carrots)
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon ground cinnamon
½ tablespoon ground nutmeg
1 tablespoon ground cardamom
|
Preparation:
Note: you need about 5 pounds of carrots to produce 5 cups of pulp
|
| Greek Dip |
|
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.
|
| Creamy Chive Dip |
|
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!
|
Living Hummus
From the book Enlightened Eating by Caroline Dupont |
|
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.
|
Apple-Fennel Salad With Lemon Zest &
Thyme
From the book Enlightened Eating by Caroline Dupont |
|
2 cups fennel, thinly julienned
2 cups apples, thinly julienned
1 Tbs. lemon zest
2 Tbs. lemon juice
2 1/2 Tbs. olive oil
1 Tbs. fresh thyme, minced (or 1 tsp. dried thyme)
1 tsp. Celtic sea salt
cracked black pepper, to taste
1/2 cup coarsely chopped walnuts
|
Preparation:
This flavourful fall salad can be made up to several hours in advance. Let it
sit at room temperature to blend the flavours. To julienne apple and fennel,
slice thinly in one direction and then slice in opposite direction to create
matchsticks. In a medium-sized bowl, toss together all salad ingredients except
walnuts. Let marinate at room temperature up to 4 hours. Top with walnuts just
before serving. Keeps well in the fridge for a couple of days. Serves 4
|
Raw Cheesecake
From Storm and Jinee’s Daily Inspiration |
|
1 cup macadamia, shelled and soaked
¼ cup brazil nuts, soaked
½ lemon, juiced
2 tblsp agave honey
---------------
Chocolate Frosting
1 avocado, pitted and peeled
1 cup dates, soaked for 20 min
½ cup cocoa powder
|
Preparation:
Cake: Soak nuts from 2 to 4 hours, strain the water out and put the nuts in
blender with lemon juice and agave honey. Blend. Form into a cake. Chocolate
Frosting: Combine all ingredients in a food processor and puree.
|
| Camper’s Salad – Spinach and Chick Peas |
|
Cabbage, shredded
Carrots, shredded
Spinach
Chick Peas, soaked
Ginger, finally chopped
Garlic, finally chopped
|
Preparation:
Mix all of the ingredients. Add your favorite dressing.
|
| Raw Carrot Soup |
|
3 c fresh carrot juice
1 Tbl light miso paste
½ tsp Bragg’s Liquid Aminos
1 small clove garlic, crushed
or ¼ tsp garlic powder
2tsp fresh basil
or ½ tsp dried crushed basil
1 avocado, peeled,
seeded and diced
2 ears sweet corn, husked
and kernels removed from cob
1 Tbl minced red onion
1 Tbl fresh cilantro, chopped
|
Preparation:
Put carrot juice, miso, Braggs, garlic powder, and basil in a blender. Add half
of the avocado, tomatoes and corn kernels and pure. Combine remaining
vegetables, except cilantro and toss. To serve, pour pureed mixture into
individual bowls and stir in tossed vegetables. Serve chilled, at room
temperature, or warmed to 115 degrees. Garnish with cilantro
|
| Summer Salad |
|
1 cup cucumber chopped
1 cup tomatoes chopped
1 cup raw corn
1 cup of green laves, chopped
¼ cup chopped basil and cilantro
1 Tbl spoon chopped thyme
1 cup chopped green onion
|
Preparation:
Just mix everything up and server with your favorite dressing
|
| Broccoli Rainbow Salad |
|
2 bunches of Broccoli chopped
¼ Red Pepper chopped
or
Red Heirloom tomato
5 Carrots
½ cup Pumpkin seeds
¼ cup sunflower seeds
¼ cup yellow Pepper
¼ cup red onion
Parsley
|
Preparation:
Place broccoli in the salad bowl. Add other ingredients and mix or layer. Add 1
cup homemade mayonnaise or favorite dressing to which you have mixed 1 tbsp of
maple syrup
|
| Radish-Cucumber Spring Salad |
|
Lettuce
Radishes
Field cucumber
Olives
Red onion (chopped)
Dill (chopped)
|
Preparation:
Cut lettuce into long pieces. Slice cucumbers and radishes using peeler. Curl
cucumbers and radishes together on a side of a serving dish. Add olives,
sprinkle with onions and dill.
|
| Quinoa Tabouleh |
|
¼ cup sprouted quinoa
½ cup cherry tomatoes, halved
2 tblsp Nama Shoyu or
1 ½ tsp Celtic Sea Salt
¼ cup fresh-squeezed lemon juice
½ cup fresh mint, chopped
¼ cup diced burdock
¼ cup diced cucumber
1 cup fresh parsley
(including stems), chopped
1 tblsp minced garlic
1 tsp minced jalapeno
1 tsp minced ginger
½ cup olive oil
|
Preparation:
Combine all of the ingredients in a mixing bowl and serve!
|
| Chocolate-Dipped Strawberries |
|
22 small or 11 large
organic fresh strawberries
3 tablespoons extra virgin
coconut oil
2 tablespoons raw cacao nibs
ground into powder, or cacao powder
4 teaspoons raw agave nectar
Pinch of Celtic sea salt
|
Preparation:
(Makes 22 small ones or about 11 large ones) 1. Wash the strawberries just
before making recipe, and pat dry with a dish towel.
2. Remove and discard the leaves and a small part of the top of each berry by
making a small v-shaped cut at the top. The strawberries will then resemble
hearts. Set them aside while making the chocolate dip.
3. Place the raw cacao powder into a small bowl, and mix in the agave nectar
and sea salt.
4. Add the coconut oil (in liquid form) to the cacao-agave mixture and stir
until smooth. Note that coconut oil turns solid at 76 degrees F, so if it's
solid, run the jar under warm water until the solid turns to liquid. (If your
kitchen is on the cool side, you might want to turn up the heat or turn off the
air conditioning while making this recipe so that the oil and dip stay in
liquid form.)
5. Dip each strawberry into the chocolate mixture, then put each berry into a
mini-muffin-cup and place immediately in refrigerator. The cool air will cause
the chocolate dipping sauce to turn solid in just a few minutes, at which point
the strawberries will be ready to serve.
6. Keep the chocolate-covered strawberries in the refrigerator until just
before serving. You can serve them on a platter of ice (in their min-muffin
cups) to make sure the chocolate doesn't melt.
|
| Sun Burgers |
|
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
|
| Chia Pudding |
|
1 ½ jicama
1 apple
2 C almonds
¼ C agave
1 tsp vanilla
½ C lemon juice
½ C poppy seeds
½ C chia seeds
|
Preparation:
Looks like everything was mixed up in a food processor.
|
| Orange-Nutmeg Dream Cake |
|
2 cups almonds, dry
1 cup pecans, dry
1 ½ dates, soaked pitted
(reserve 6 for cream)
2 tsp. carob powder
Juice of 1 orange ( ½ to ¾ cup)
¾ to 1 tsp nutmeg (preferably fresh grated)
5 frozen bananas
(thinly sliced if you are using
a food processor)
1 to 2 tsp orange zest
1 large ripe mango
Maple syrup to taste
|
Preparation time: 40 minutes
1. In a food processor, grind almonds and pecans (reserve 8 to 10 for
decorating). Add dates (reserve 6 for cream.) and process until chopped
medium-fine. Add carob, orange juice and nutmeg and process in pulses until
dough-like but still slightly chunky. Add water or orange juice if necessary to
get desired result. Place in a loose-based round cake tin (cover the base with
cling wrap and the sides with foil, if desired, for easier removal)
2. The cream can be made in a homogenizing juicer or a food processor. For the
juicer method, use the blank plate and process frozen bananas, mango meat and
remaining dates. Mix in orange peel. Taste and add a little maple syrup. If
desired. In a food processor, process all of the above ingredients, scraping
down the sides to make sure the mixture is fluffy and creamy.
3. Place this on top of the cake mixture in the tin, smoothing out with a
spatula, and decorating with pecans and a sprinkle of nutmeg. Return to the
freezer for at least 1 hour. Take it out and remove from tin approximately 10
to 15 minutes before serving. Serves 8-12
|
| Chunky Cucumber Soup |
|
2 ripe avocados
1 large cucumber with skin
2-3 celery stalks
Lemon juice to taste
Sea salt to taste
|
Preparation:
Puree cucumber and celery, then add lemon juice and sea salt to taste. Mash
avocado and stir into mixture. Chop 2 tomatoes and ½ red onion. Add to mixture.
|
| Carrot-Beet Salad |
|
2 ½ cups grated carrots
2 ½ cups grated beets
½ tsp. seasoned sea salt
1 ½ tsp. dill weed
2 tbs wine vinegar or lemon juice
1 tbs hemp oil or flax oil
1 tbs olive oil
(optional) 2/3 cup crumbled feta
or crumbled firm tofu
|
Preparation:
Combine all ingredients in a bowl up to 1 hour before serving
|
| Sprout Salad |
|
Lettuce
Cucumbers
Tomatoes
Sprouts (ancient eastern blend)
---------
Dressing:
Olive oil
Apple cider vinegar
Nutritious yeast
|
Preparation:
Just mix up all of the ingredients of salad together and pour dressing over.
|
Spinach Salad
(my presentation on York
Region RawFood Potluck) |
|
Spinach
Tomatoes
Wild leek
---------
Dressing Ingredients
½ cup of soaked almonds
4 leaves of spinach
1 teaspoon of organic mustard
1 tablespoon of olive oil
2 tablespoons of mineral water
Sea salt
Black pepper
|
Preparation (does not take more than 5 min.):
All of the ingredients of Dressing place into chopper and just let it be
chopped for a minute. Cut Spinach and tomatoes (preferably cherry tomatoes),
add wild leek (if you have it). Pour dressing over the salad.
|
| Dandelion’s Salad |
|
Dandelions (chopped leaves)
Mushrooms (fresh champignons, sliced)
Fresh loveage (chopped)
Chives (chopped)
black sesame seeds
|
Preparation:
Combine all of the ingredients together and pour vinaigrette over. Ingredients
are as following:
----------------
extra virgin olive oil
sun dried tomatoes
Soya sauce
Suzanne’s vinegar (secret)
Mint
|
