LemonHead Recipe Box

[TeePee]

Oh, mtmouse, please come up with a good lime chip!!!!

[Res]

I KNEW I did something wrong! :mad: The Dragon Chips recipe sounds so good. And Yes, I too would add more salt - it was really missing.

I agree with TeePee about the Lime Cracker, Chef Kathy. ;)

[mtmouse]

Hey, Sim's our up-and-coming raw chef, isn't she? Maybe she could do her dissertation on lime/chili chips. But of course, I'm the one that likes to eat so much! :D :D :D Who will get there first?

[mtmouse]

I KNEW I did something wrong! :mad: The Dragon Chips recipe sounds so good. And Yes, I too would add more salt - it was really missing.

With the dragon chips I also put in close to twice the called-for cayenne. Even so, they don't taste very hot to me until I've had 10 or 12, LOL. The heat kind of sneaks up on you.

[2blessed2Bstressed]

Hi everyone!
I've really enjoyed looking through all the recipes (actually, I'm not all the way through yet) and copying down the ones that appealed to me :) I am not currently raw foodist, vegetarian or anything. Just generally try to eat healthy. I am on day 3 of my first ever cleanse and so far so good!

Some questions for y'all----What brand of dehydrator do you recommend? Is it essential to have? Also, what about food processor versus juicer?

I have none of the above and am wondering what would be the most useful.
I do have a great blender/smoothie maker.

Thanks in advance!

[Res]

Hi Laura,

I have an excalibur 9 tray with the timer. I'm glad I made that choice.

Food processor obviously can mix up everything for you while the juicer, well juices. If you're going to go all raw you might want to invest. Currently the theory is, a juicer separates the pulp from the juice while a Vitamix mixes it all together so you're actually getting a better benefit from owing a Vitamix. The down-side is they're expensive. Sim just got a good deal on hers directly from the Vitamix site. Do a search on "vitamix" to find the thread and her post about it.

Gang, I ate something cooked last night for the 2nd time since Memorial day. I had sauteed, shrimp, scallops and calamari. It was "ok" and I made a sauce out of coconut milk, water, garlic & ginger oh, and Green curry. My Take Home Chef guy said 2 tablespoons and I'm convinced he must have been "hitting the bottle" while thinking up that measurement because it was WAY too hot and kind of ruined the soup. So that wasn't a real happy experience.

Onion bread is done. I whirred up the onions in the food processor and like the looks of this batch much better. I used 1/3 cup shoyu (part water) and stuck with the 1/2 cup olive oil.

I'm going to try to dig into my recipe books more though because I've still barely scratched the surface and usually make what all of you are making ;).

Love to all,
~Res

[2blessed2Bstressed]

Thanks Res!
I was looking at the Excalibur online yesterday and thought it looked like a good one.
Every time I see a VitaMix demo, I WANT ONE BAD!!!! They are SO cool, but so expensive--I'll check out Sim's post though, and the website.

Can you or anyone give me tips on what all foods you do/prepare w/ the dehydrator?

Thanks in advance!

(I'm at the end of day 4 and ssssttttrrrruuuuuuugggglllliiiinnnnggggg--I want food BAD!--this is a good sign right?!:p I must be in detox city!)

[mtmouse]

Hi Laura,

Hour for hour (!) I'm sure I use my dehydrator more than any other appliance.

Mine is a homemade one, not fancy. It has one strongly braced hardware-cloth tray on which I can set heavy things (like a bowl with dough to rise for baking DH's bread, or my heavy porcelain dinner plates warming up my raw meals like spiralized zucchini with marinara sauce or pad thai sauce).

I also have seven 2x2' trays with fiberglass screen in them for regular drying.

In the past I've made dried fruit, jerky (dried meat), dried veggies, and dried rice casseroles and pea soup for taking backpacking for "instant" meals.

But now I mostly do raw:

pizza crusts (and the pizzas themselves)
bagels
scones
nut burgers
crackers
chips (zucchini, eggplant, beet)
"skins" for strawberry crepes and calzone
grawnola
fudge and brownies and other dessert goodies

There must be more, but offhand that's what's coming up. I use it a LOT. :)

[Almost40]

[QUOTE=Res]Green Gazpacho Two Ways

I highly recommend this soup! I chose this for day 2 post cleanse and really enjoyed it! I did add some Cayenne to it though... just like it's benefits. Good stuff!! I'll make it again.
Thanks Res!

[Res]

Almost 40: You're welcome. :)

From Peter's Newsletter:

4. Delicious raw berry cobbler? You bet!
This recipe is from raw food chef Joe Custer and feeds 6-8 people. I've eaten it and it's awesome!
Crust

4-5 Medjool dates
1 cup shredded coconut
1/2 cup macadamia nuts
Process in a food processor until well mixed
Press this lightly into a large dishFilling

3 cups of berries
1/2 cup of raisins
1/2 tablespoon of psyllium husk
1/2 teaspoon of cinnamon
Some orange and lemon zest
Blend 1 cup of berries, 1/4 cup of raisins, the ground psyllium and cinnamon
Stir in the remaining berries, raisins and zest
Fill the crust with this mixtureTopping

1 cup pecans
4 Medjool dates
Pinch of salt
Process in food processor until a fine mixture
Pour this over the berries.
If you can wait, warm in a dehydrator at 100 degrees for 1 1/2 hoursGlaze

1/6 cup of pine nuts or cashews
Juice of 1/2 lemon
1 1/2 tablespoon of honey
1/4 cup of water
Drizzle over the topping after the pieces are cut!!!!!!!

[charlottebird]

YIPPEE!! I'm here!:D

I finished my first 10 Day cleanse yesterday and lost 10 pounds and 8 inches!! Wahoo! I feel great!

So, I hear you, Res, a PLAN is VERY important!;)

I have slimmed down before for bodybuilding competitions only to wallop the pounds back on with mindless eating.:(

This cleanse makes me think very differently about food and my body. Fuel and flavour must go hand in hand with me.

I love the variety of these unique RAW recipes! I have a new book called The Thrive Diet and there is a 12-week menu plan with many raw options. I will be using some of those menus and some here to build my monthly plan. I'll post any favourites I find in the book on the Lemonhead Recipe thread.

I ordered the Excalibur Dehydrator (5 tray) and am waiting for that. I also bought a food processor on ebay but I think I bought a crappy one. It's the Racheal Ray food processor. I found one consumer report site that says it was flimsy. :confused: Oh, well, I'll test it out when I get it. Live and learn, I suppose.

I have a regular blender but will see how I do with that. I might need to wait for the upgrade Vitamix. I have my Jack LaLanne juicer and I am very pleased with it.

Have a great day Everyone!!!:D

[Res]

charlottebird: Congratulations!! :D I knew you could do it!

Sounds like you have all the equipment you need! It really is fun making and trying new recipes and eating differently. In the 30 day raw challenge thread Sim just posted about her blood tests which is a testimony to the cleanse and eating raw. Amazing. :)

We're glad you're with us! Join us in the 30 day raw thread. We're still doing and exchanging ideas etc. :)

Love,
~Res

[charlottebird]

Hi Res!

Thanks for your support! I am popping over to the 30 day challenge board now.:)

[mookie47]

Hey guys, glad you are out there. I am interested in going mostly raw diet, but am having problems envisioning what a daily menu might look like. All I can picture is salad for breakfast lunch and dinner! Could you please post what a good typical raw food day might look like? Also, do you find that you still have to "count calories" when going raw? thanks for all your support.:)

[mtmouse]

Hi mookie!

Come join us in the "30-day raw challenge" thread. You'll no doubt want to get a book or two, and my personal preference for starting out is Alissa Cohen's Living on Live Food. That's a huge book and kind of expensive (but well worth it). There is also a smaller one by Cornbleet which is excellent. Both of those give menu plans which definitely counter any idea about "salad three times a day".

So come over there and read what we've been doing! Definitely learning as we go.

http://www.therawfoodsite.com/forum/showthread.php?t=2866

:)

[mookie47]

thanks mt, I will see you there!:D

[Moosegirl]

Hi, does anyone have a recipe for Rhubarb that does NOT include a ton of sugar?? I did a search for "rhubarb" but no recipes came up.

Anyone?

Thanks!

[Res]

Pardon the dumb question but are you talking about a recipe for raw rhubarb?

I searched and found this: Raw Rhubarb compote (http://www.culinate.com/read/front_burner/Rhubarb+in+the+raw) but no measurements. Just some vague ingredients. They say use "sugar" but I wouldn't and replace it with agave nectar.

Let me know if you try this. :)

Love,
~Res

[Moosegirl]

Thanks for the suggestion, Res!! I confess, it never occured to me that you could eat rhubarb raw (!), but now that I've read that article, I think I'll try it. I'm about 10 days after my 21 day cleanse, and though I'm not ready at all to go raw, right now I am concentrating on avoiding completely all wheat and gluten-related products, processed stuff of course, and alcohol. I feel great, and hope I can maintain. Thanks again for the great link.

[Res]

:) Everyone is spread out on how they're eating so I didn't know! lol

I'm avoiding wheat as well and grains, rice etc. The weight jumps on me when I eat that way.

Love,
~Res

[JoJoGtnHealthy]

For Raw food recipes all the fruits and veggies have to be organic but the spices and nuts i can buy at a regular grocery store right?? Or does everything need to be bought at a health food store? The health food store I go to doesn't carry a lot of the things in some of the recipes. It's kind of small.

[mtmouse]

Nope!

For a raw diet, the food only needs to be raw. It doesn't have to be organic. Of course, organic is probably best for you, but it's your decision. You can eat all raw and still buy everything at the regular grocery store.

Have fun!

[JoJoGtnHealthy]

Thanks Mtmouse! I'm nursing so I need all the vitamins and nutrients I can get. I can get the produce organic but some of the nuts and seeds i might have to get where i can find it. I was just hoping that mixing organic and unorganic stuff wouldn't take anything out of it.

[Issy]

I just found this amazing brownie recipe at goneraw.com ... enjoy!! I know I am :)

Raw Walnut Brownies (Vegan)

Ingredients
1 1/2 cups walnuts
10 dates (pitted)
1/3 cup unsweetened cocoa
1/2 tsp vanilla (optional)
2 tsp water (optional-for moister brownies)

Directions
1. Process walnuts in food processor until finely ground
2. Add dates and process until mixture sticks together.
3. Add cocoa powder and optional vanilla until evenly distributed.
4. Add water and process briefly.
5. Transfer to mixing bowl and mix in 1/4 cup dried cherries (optional) and 1/4 cup chopped walnuts.
6. Press in square container (like a Rubbermaid plastic sandwich container). Chill for at least 2 hours.
7. Top with raspberries or strawberries.
8. Keeps 1 week in refrigerator and 1 month in the freezer.

I made it with the extra water and they are DE-LISH.

[Saralise]

Hey there everyone!

I am soooo happy to see all these delicious recipes!

Who said going RAW has to be bland! Talk about necessity being the mother of Invention! LOL

I am overflowing and moved with gratitude for all the senior members on here that have taken the time to keep this thread going. Especially this one, I see that it is very active with Senior Members and I have gotten a feel for each individual and am feeling grateful to be a part of something like this.

I have gone through every page, literally, in this thread, and copied all of the recipes onto my computer, so that I do not feel like I don't have any options when I go off the Cleanse.

Thanks again, and I look forward to connecting with all of you!

Saralise

[mtmouse]

Thanks, Saralise!

Do note, though, that not all the recipes in this particular thread are raw, though most are.

And please don't feel like this thread is only for reading! Once you start making/finding recipes of your own that you like, please share them!

And, of course, come over to the One Month Raw Challenge thread, where there is even more discussion about eating raw and even more recipes.

Congratulations on your progress!

[Saralise]

Jared Mitchell's RAW Mango Smoothie

2 Ripe Bananas
1 Ripe Mango
1 Scoop Super Green Food
Juice of 1/2 Lemon
1 cup Water

This Smoothie was invented by Jared Mitchell Maclane Leese-Davidson, 5 years old.

A Good Morning Snack! MMMMMM, Yummy!;)
:rolleyes: ENJOY!!!!

[Saralise]

Okay Everyone, here's a soup with some KICK to it!

EUPHORIA SOUP - from Vibrant Living by Natalie Cederquist

2 med Beets
2 med Carrots
1/2 lg Cucumber, skinned
1/2 cup Avocado, mashed
1/3 cup Cilantro leaves, loosely packed
3 cups Filtered Water
2 tbsp Natural rice Vinegar, or Apple Cider Vinegar
1 tbsp Lite Soy Sauce, Tamari, or Bragg's Liquid Aminos
1 Garlic Clove, crushed
1 Serrano Chile, stemmed, seeded, or 1/2 tsp Chipotle Seasoning
1 tsp Onion Powder or 1 Red Pearl Onion, chopped
1/2 Cumin
1 cup Corn, freshly cut off the cob

1. Finely grate the first 3 ingredients in a food processor. Transfer into a large bowl and toss. (I used the pulp from the juice I made of beets and carrots)
2. Return 3 cups of the grated veggies back into the food processor (blender) with its work blade attached. Except for the corn, puree until smooth all of the remaining ingredients with the grated veggies.
3. Pour puree into the bowl of grated veggies, add corn.
4. Garnish with Cilantro leaves and lemon wedge.
4. Stir and serve, or chill first.

Serves 2 or first course for 4 people.

[Ginger]

OK gals...Please someone post the dragon cracker recipe!!!!

PLEASE!!!!!!

[mtmouse]

Ginger,

It's on the board somewhere! I found it earlier today. Do an advanced search to "cracker" or "dragon" for posts from Sim and you should find it.

[Ginger]

Thanks mtmouse

I don't know why I couldn't find it before. Maybe I was thinking Res posted it. That's the first recipe for my new dehydrator.

[TeePee]

MAYO RECIPE!

I looked at Cohen's and Amsdens and decided on my own version. It is close to Amsdens.

1/2 cup or so of macadamian nuts
juice of 1/2 lemon
clove garlic
pinch or so sea salt
1/2 tsp or so dried tarragon
tiny bit of dried dill
water only as needed to blend.


I blended in the Magic Bullet. Not very powerful, but since I was making small quantity I had to as it would been too little for the processor or VitaMix. It did okay in there. Some of the nuts didn't fully blend, but I will blend it again now that it has been sittting in fridge. Maybe if I had soaked the nuts, but I figure they've been sorta soaking as blended. NO?

[dkotschessa]

I finished the cleanse on Wednesday and am eating fruits and veggies now in moderation. I have a million billion green beans I need to use (long story!). Anybody have a good raw recipe for green bean soup? Everything I find on the internet either has dairy or meat in it.

[alicein1land]

Swiss Chard w/ Pine Nuts and Raisins

Had a great salad today for lunch. It is on p. 132 of Jennifer Cornbleet's book and very easy to make.

4 Swiss chard leaves, stems removed.
1.5 tsp extra virgin olive oil
1.5 tsp fresh lemon juice
1/8 tsp salt
1 TB raw pine nuts
1 TB golden raisins, soaked 10 min & drained
Dash black pepper (optional)

1. Stack 2 of the chard leaves with the stem end facing you. Fold in 1/2 lengthwise & roll tightly as a cigar. Slice crosswise in thin strips.
2. Repeat w/ other 2 leaves.
3. Place in a mixing bowl & add oil, lemon juice, & salt. Toss well w/ your hands, working the dressing into the greens. Add pine nuts & raisins and toss gently. Add pepper, if desired.
4. Marinate for 10 min. @ room temp before serving. Store in a sealed container in the refrigerator, salad will last for 3 days. Bring to room temp before serving.

Notes: I used red chard, not Swiss chard (don't know what the difference is) and it was delicious. I also used Thompson raisins instead of golden, as I didn't have any goldens. BTW, don't use old dried up raisins like I did; they take a long time to soak! :D

[Res]

Uh oh! More Green Smoothies infiltrating! :eek:

From Peter's Newsletter:

4. Marlene's green smoothie recipe
This recipe makes enough for 2 - 3 people.
Soak 4 tablespoons of flax seeds overnight in 1 cup of purified or distilled water—not chlorinated, fluorinated tap water and put 2 cups of purified, distilled or spring water in the refrigerator overnight.
Put the following in a Vita-Mix or blender.
1. 2 bananas
2. 1 cup frozen strawberries
3. 4 large romaine lettuce leaves
4. 2 cups of cold water
5. 4 tablespoons of the soaked flax seeds
Then blend the above until liquefied. It will taste like a strawberry-banana shake, have a wonderful fresh smell, and won't taste like lettuce at all.
Try it. See if it's not a great way to get fresh raw greens into your daily diet.

[Res]

From Peter's Newsletter:

2. California Salad
My wife and I used to get these great pineapple, tomato and cheese sandwiches on whole wheat bread when we lived in California. She created this salad recipe to replace the bread and cheese. When you feel like having something like chicken salad, this is a great substitute that is light and refreshing. It serves 1 - 2 people.

Ingredients
1 large diced tomato
1 cup of diced fresh pineapple
1 cup tofu cubes marinated in Nama Shoyu (aged, raw soy sauce)
2-4 cups spring mix greens
2-5 tablespoons Olive Oil
(organic cold pressed)
1-2 tablespoons Vegenaise
1-2 tablespoons Nayonaise
A dash of cayenne pepper or hot sauce
3 sliced Greek olives (pit before slicing)Instructions

Dice the tomato and pineapple and place in a large salad bowl.
Slice the tofu in 1/3 inch sheets, then strips, then cubes.
Place in a shallow bowl and pour the Nama Shoyu (aged, raw soy sauce) over the top.
Marinate while you add the other ingredients to the diced tomato and pineapple.
Turn the tofu over with a small spoon until all cubes are light brown. Add to the "chicken salad" fruit mixture.
Chop the spring mix greens a bit and place in one or two salad bowls.
Top with “chicken salad”

[Res]

Funny how in anticipation of cleansing, I feel a mad rush to try everything. :o Will it never end?

From Peter's Newsletter:

4. My favorite salad recipe

Several organic greens: I like romaine, spinach and spring mix.
Tomatoes: I squeeze them into a sauce right over the salad bowl. I find hand-squeezing rather than cutting makes them sweeter.
Chopped carrots and celery: Celery is great for organic sodium—not the bad kind.
Raisons, cut up pineapple, ripe strawberries or mangoes: something sweet really puts this salad above the usual.
Sesame seeds or pumpkin seeds
A little chopped, fresh jalapeno or some cayenne pepper gives the salad some zing!
Olive oil
Lemon juice to taste
Sea salt to taste
You can also put in some avocado, radishes or whatever you see that appeals to you. I always throw in some chopped green or red sweet peppers, if I have them.
You can also put in a scoop or two of hummus, that Middle Eastern treat.

[Res]

I inadvertently discovered this while searching for a picture of a Raw Cake for Ann's birthday so this is her fault. :p

Raw Cake Recipes (http://images.google.com/imgres?imgurl=http://www.waldorfhomeschoolers.com/rawcake1.jpg&imgrefurl=http://www.waldorfhomeschoolers.com/rawcake.htm&h=205&w=315&sz=62&hl=en&start=13&tbnid=EhcSCdsIdluuTM:&tbnh=76&tbnw=117&prev=/images%3Fq%3Draw%2Bfood%2Bbirthday%2Bcake%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG)

[mtmouse]

Those are gorgeous, Res!

But I'd have to say--they look like full-size cakes, but they must be on 5" plates and only 1" high! With only about 2-1/2 cups total ingredients, I don't see how they could possibly get that large.

Also, they each look like they have a "frosting", but that isn't mentioned in the recipe at all. Just a "crust" with 2 cups of stuff and a "topping" with 1/2 cup of stuff!

What's wrong with this picture? (I know--probably me, LOL.)

[Res]

Yeah, I see what you mean. She must have doubled or tripled the recipe. I'm guessing the "topping" or "frosting" is one in the same. I honestly didn't really even read the recipe because I was looking for a photo instead. :o I did see the words "raw cake" and "Victoria Butenko" and thought all would be well. ;) *chuckle.

[alicein1land]

Res: LOL! :D MY fault for your raw cakes recipes!!!! :D
They do look good, but I too wonder what the frosting is! ;)

[Res]

Ann: ;)

From Peter's Newsletter:

4. Mikey's raw, non-dairy milkshake recipe—unbelievably good!
Makes 6 servings
Soak 2 cups of fresh pecans (about 1/2 pound) for about 5 minutes, rinse them, soak them another 5 minutes and then rinse them again.
Put into a Vita-Mix (or powerful blender):

8 pitted dates
A level teaspoon Celtic Sea Salt (to taste)
2 - 3 teaspoons of honey (to taste)
1 and 1/2 vanilla beans (optional)
5 - 12 macadamia nuts (makes it creamier!!)
Refrigerated cold water to total 60 oz.
Turn on low until the nuts are ground up. Then whip it on high for 1 to 1 1/2 minutes.

[dc2837998]

OH-SO-SIMPLE ROMAINE WRAPS

My raw foods buddy swears by this quick / fast / easy lunch:

5 large romaine lettuce leaves
5 tablespoons raw almond butter
5 teaspoons raw honey

Spread 1 tablespoon of the almond butter and 1 teaspoon of the raw honey on each romaine leaf. Roll the romaine leaf and devour ! And YES you get to have all 5 !! :)

[Res]

Heck yes!!! http://www.freesmileys.org/emo/eatdrink020.gif Thanks for the recipe. :)



Essense French Toast

Essense or Manna bread
Maple syrup to taste
1/4 cup almond milk
1/2 cup seasonal fruit of your choice, sliced
Fresh figs for garnish
Raisins for garnish (for garnish? they have to be kidding)
Shredded coconut for garnish
Cinnamon powder for garnish
Nutmeg for garnish

Essene bread is the closet thing to LifeFood bread on the market. (It's in health food stores in the perishable dept coolers or fridges). Slice and warm the bread in the dehydrator for a few minutes, until warm. Top with maple syrup and thick, sweet almond milk. Top with sliced fruit and garnish.

LET'S HEAR IT FOR THE GARNISH!! http://www.freesmileys.org/emo/eatdrink053.gif

[Res]

Controversial recipe for you from Mercola. ;) He believes in Metabolic types. Either veggie or meats or a combo of both. So that's what he means by "types". I'm a mixed type. However I can't drink milk (even raw) because I'm lactose intollerant. BUT, I can see substituing coconut milk for the raw cow's milk. Mmmmm ;)

"If you're a mixed type, or a protein type like I am, perhaps you sometimes crave a drink that's a bit more interesting than water with lemon, lime juice or a touch of vanilla. Well, here's an alternative drink I've come up with that is absolutely delicious! You're going to love this! I find it totally addictive (in a good way of course!).

Today, I'll teach you to make Raw, Italian Cream Soda. Best of all, it's completely good for you, and all raw. Yummy scrummy, as we say in Old England!

So, follow along, and soon, you and yours will be sipping the most refreshing, delectable, wholesome drink imaginable.

Ingredients:

½ a tall glass of natural, sparkling water
Tiny splash of *vanilla extract
Bit of stevia powder from packet
½ a glass of raw milk
Small piece pineapple or cherry for garnishPreparation:

Fill a tall glass halfway full of natural, sparkling water.
Add a tiny splash of vanilla extract.
Add a small bit from a packet of **stevia.
Stir well, but slowly to avoid quick fizzing up and overflowing glass.
Slowly, in stages, top off with raw milk and stir gently.
Garnish with bit of pineapple or cherry on edge of glass.* May use cherry juice concentrate, or other fruit juice, in place of vanilla extract, depending on personal taste.

** May substitute xylitol for stevia if desired.

If you're a protein type, you could add raw cream instead of raw milk. For mixed types, go with the raw milk. Either way, this drink is absolutely delicious, and I know you're going to love it!"

[Res]

Somebody please make this and let me know if it's as delicious as it sound!

Generic Recipe for Chowder
From Raw Family by Sergei, Victoria, Igor and Valya Boutenko
Blend 1 cup coconut with 1 cup water for 1 minute in vita-mix or 2 minutes in regular blender. Add 1 cup cashews and blend for another 1/2 minute.
Add the following and blend well:
1 cup water
1/2 cup extra virgin cold pressed olive oil
1 teaspoon honey
1 cup chopped celery
Hot peppers to taste
2-5 cloves garlic
Now you have plain chowder.
Pick the flavor:
For clam chowder taste, add: dulse flakes
For broccoli: chopped broccoli
For mushroom: your favorite mushrooms, dried or fresh
For tomato: chopped tomato
For carrots: grated carrots
For corn: cut corn off the cob or use frozen corn
For pea: fresh or frozen peas
Your own creation...
Sprinkle with dry parsley flakes before serving.
Note: this soup will become warm because of much blending. It's OK, because it's still raw. (Just don't let it become hot!) Warm soups are comforting in the cold wintertime, Serves 5.

[Res]

Valya's Spicy Almond Cheese
from 12 Steps to Raw Foods* by Victoria Boutenko
Mix the following ingredients in a bowl:
2 cups pulp from almond milk (pulp should be plain, not sweetened)
1/4 cup olive oil
1/2 cup lemon juice
1/2 teaspoon of Celtic Sea Salt
1/4 cup fresh or dried dill weed
1/2 cup diced onions
1/2 cup diced red bell pepper
Decorate with cherry tomatoes. Serves 4.

[Res]

Butternut Squash Soup
From Raw: The Uncook Book by Juliano

3 cups Butternut Squash, peeled, seeded and chopped
1 mango, cubed
2 teaspoons curry
4 cups orange juice
½ cup honey or dates
For garnish:
1 plantain or banana, sliced
½ cup chopped mint
A pinch of minced jalapeno
1 mango, seeded, peeled and diced
In a blender, combine the butternut squash, mango, curry, orange juice, and honey or dates and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango. Serve immediately after blending. Serves 4.

[Res]

Pumpkin Pie
By Esther Hopper
Crust:
2 cups raw pecans (unsoaked or soaked and then dehydrated until dry again)
2 tsp cinnamon
2-3 Tbsp honey
Filling:
½ medium pumpkin (5-6 cups) peeled and cut into chunks
3 ripe speckle pears, or 1 ripe pear of choice, seeded and cut into chunks
2 cups pine nuts soaked overnight and drained, or unsoaked macadamia nuts
4 pitted dates soaked in ¾ cups water overnight
½ vanilla bean, minced
2-3 tsp pumpkin pie spice
2-3 Tbsp honey
1 Tbsp powdered psyllium
½ tsp Nama Shoyu* or ¼ tsp Celtic sea salt
½ a lemon’s juice, or the juice from one whole key lime

Cover bottom of 9 inch spring form pan with plastic wrap. Grind pecans finely in the food processor. Add cinnamon and process until mixed. Dump into spring form pan and level onto the bottom. Drizzle the honey over the nut mixture evenly.
In vita mix [or high powered blender], add all ingredients including date soaking water for filling and blend well. Adjust the honey and spices to taste. Pour into pan on the nut crust. Chill for a couple of hours until it sets. If the recipe makes too much for your pan, pour the excess into a bowl and eat is as a pudding.

[Res]

Veggie Loaf
1 sweet potato
1 onion
1 carrot
1 white potato
1 turnip
1 beet
3-4 stalks celery w/leaves
1 lb raw nuts of your choice
2 Tbsp. fresh chopped garlic
Grind the veggies and garlic in small batches in the food processor until it’s all shredded into fine pieces. Set aside. Next grind your nuts to the consistency you like, paste or chunky. Then mix the batches of veggies together with the nut paste. Press your mixture into a loaf pan and refrigerate for about an hour or until it sets. You can turn the loaf out of the pan and onto a plate with fresh parsley to garnish. Makes 4-6 servings.
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Tomato Salsa
By Jackie Graff
Serves 8
4 cups tomato
3 jalapeno peppers, seeds removed
3 garlic cloves, minced fine
1 onion
juice from 2 limes
2 teaspoons Celtic Sea Salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup sun-dried tomatoes soaked in warm water
? Cilantro leaves, whole
? Basil Leaves
½ a red and yellow bell pepper, seeded

Place the tomato in a food processor and chop into small pieces, set aside in a bowl.
Put the jalapenos, garlic, onion, lime juice, salt, cumin, chili powder and your desired amount of cilantro & basil into the food processor and chop until very fine. Pour this mixture into the bowl with the tomato.

Next, chop the peppers in the food processor until fine and put them in the bowl with the tomato.
Finally, put the sun-dried tomato into the food processor and process until it’s smooth like tomato paste. Then mix this paste with the salsa in the bowl.
Flavors are best if they’ve blended for a few hours.
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Portobello Sandwiches
from the Radstrom family's recipes
portobello mushroom heads (1 per person, 2 if you're really hungry!)
nut butter (almond butter works well)
tomato
lettuce
avocado
onion
Spread nut butter on the underside of the mushroom head, about 1/4 inch thick works well. Slice the rest of the vegetables and layer on top. Eat like a sandwich!


Raw Spaghetti
from the Radstrom family's recipes
This is a great spaghetti substitute. You can use many kinds of vegetables for this. Some of our favorites are raw: squashes, zucchini or carrot. Also try a mix of several kinds of veggie for even more flavor!

Shred or use a vegetable slicer to create thin, noodle-like stands of whichever vegetables you like. A great device for raw spaghetti is the Spirooli* - it makes long, round strands of vegetable which are exactly like pasta, and is very fast! (If you don't have a Spirooli, use a grater and make longer strokes, or use a potato peeler, or slice the vegetables by hand.)

Top your raw spaghetti with crushed or chopped tomatoes, garlic, olive oil and Celtic sea salt. You can also add other vegetables such as chopped onion or mushroom. Fresh herbs like cilantro and oregano are great, too!

[Res]

Thai Soup
from Eating Without Heating* by Valya and Sergei Boutenko
This soup is fast to make which makes it good for large parties. It's out of this world in taste.
2 peeled cucumbers
2 cups water
1/2 cup walnuts
1/4 cup Nama Shoyu or other raw soy sauce
1 teaspoon Celtic sea salt
2 Tablespoons raw honey
1/4 cup chopped ginger
1/4 cup lemon juice
3 Tablespoons tumeric powder
fresh spicy pepper

Blend these ingredients in the blender until smooth. Add additional ingredients and stir well. Enjoy!

1 peeled cucumber, sliced thinly
1/2 cup dried mushrooms
1 bunch chopped cilantro

[Res]

Walnut Pate
From Raw Power by Stephin Arlin
3c walnuts
2-3 cloves garlic
1 small onion (or half a large one)
2-3 stalks celery
1/2 C fresh parsley
1 T fresh lemon juice
1-2 tsp Celtic Sea salt

Soak walnuts for 30 minutes then drain. Put garlic, onion, celery and parsley into food processor and process with s-blade until the ingredients are finely chopped. Add walnuts, lemon juice and sea salt. Blend until smooth, "coaching" the mixing if necessary. Makes about 3 cups. You can add 1/2 c water to the pate and blend longer to create a dip.
Variation - Use fresh dill instead of parsley.

[alicein1land]

Wow, Res! All of these recipes look really good! Or maybe it's just because I'm not eating at the moment... LOL :D

[Res]

South of the Border
From Living in the Raw by Rose Lee Calabro

1 cup almonds, soaked 12-48 hours and rinsed
½ cup sesame seeds, soaked 6-8 hours and rinsed
½ cup sunflower seeds, soaked 6-8 hours and rinsed
½ c lentils, sprouted
1 medium tomato
2 cloves garlic
½ red onion
2 T Bragg Liquid Aminos [we recommend Nama Shoyu instead, as Braggs is pasteurized]
2 T flax oil
1 T mild chili powder
1 T cumin
¼ t cayenne

Process all ingredients in a food processor using the "s" blade until the mixture is smooth.
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Mock Halibut Salad
by Howard Fisher

1 cup of pine nuts soaked in water for 4-6 hours
1 cup of macadamia nuts soaked in water for 4-6 hours
1 cup chopped yellow onion
½ cup chopped purple onion
1 cup chopped celery
½ cup fresh parsley
2 Tablespoons dulse flakes
Sea Salt to taste

Drain the soaked nuts and place in the food processor. Process the nuts until they become pasty. Empty the nuts into another dish. Cut the vegetables into workable pieces for the processor and process until the pieces are small. Blend the processed veggies with the nut mixture by hand and chill for an hour. Serve with leaf wraps or dehydrated chips.

[Res]

Carrot Cake
By Ursula Horiatis Makes 12 to 16 servings

1 pound of carrots
2 cups pineapple
2 apples
2 ½ cup soaked walnuts
2 cup soaked almond
2 ½ cup pecans
2 cup pumpkin seeds
½ tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder

Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
½ teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)

For decoration:
½ cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves

Step 1: Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste

Add soaked almonds and mix. Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste. Put all in a bowl. Add ½ cup raisins but ½ cup pecans and ½ cup walnuts in food processor and shred to little chunks only (not too fine). Add to dough in the bowl.

Cut carrots into chunks and shred in food processor until fine. Add pineapple and apple chunks and mix with psyllium powder. Add mixture to the dough in the bowl. Now mix all together by hand and pour into a spring form.

Step 2: For Frosting: Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.

Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.

[Res]

Honey Cream
By Jackie Graff

2 cups Macadamia nuts, soaked for 24 hours and drained
2 cups coconut milk from a young coconut (also called Thai coconut)
Meat from 2 young coconuts
1 teaspoon vanilla powder
Honey to taste - few tablespoons
Sea salt to taste - pinch or so

Place all ingredients except honey and salt in a food processor and process until smooth. Add honey and salt gradually until it is the way you like.

[Res]

Cashew Dip
by Marlene Glickman

3 cups truly raw cashews
1 bulb of garlic
5 inches of ginger root
Fresh basil, to taste
Splash of Nama Shoyu
½ teaspoon Celtic Sea Salt
Splash of Olive Oil
2-3 Jalapeno peppers
Water for processing

Blend the cashews and enough water in a food processor or Vitamix until smooth and creamy. Set aside. Blend all the other ingredients in a Vitamix or high powdered blender until completely chopped and pasty. If you don’t like spicy things omit the jalapenos, or seed them to reduce the spice. Mix the cashew paste with the rest of the ingredients and adjust the amount of salt and other flavors. Good for dipping fresh veggies or dehydrated crackers into!
(http://www.healthfree.com/raw_food_recipes.html##)

[Res]

Punchy Lime Pie
By Esther Hopper
Crust:

2 cups soaked & drained almonds
2 cups soaked & drained pecans
2 cups date

Blend together in a food processor, and press it onto the bottom and sides of a 9” pie plate or spring form cake pan.
Filling:

About 6 medium bananas
The juice from 5 key limes
About 1 tsp vanilla

Blend in a blender of Vitamix and pour the filling into the crusted pan. Freeze it until solid. Eat as much as you can before someone else does!

[Res]

Cilantro Dressing
By Steve Littler

½ cup water
½ cup olive oil
1 ½ cups sunflower seeds soaked over night
juice and flesh of 1 lime
½ tsp Celtic Sea Salt
½” cube of fresh ginger root
1 bunch of fresh cilantro

Put water, oil and sunflower seeds into the Vitamix and blend thoroughly.

Move the mixture to a food processor and add the lime, ginger and cilantro, process until pasty. Put in salt to taste.

[Res]

Banana Papaya Pudding
Nomi Shannon

Approx 1 cup ripe papaya, peeled and seeded
1 banana peeled and cut into chunks

Put the papaya in the blender and blend just enough to break up the fruit. Add the banana and blend until smooth. Eat immediately.
Variation: add 1-2 tablespoons raw almond butter and blend
Variation 2: add 2-3 tablespoons sesame tahini, blend.
(http://www.healthfree.com/raw_food_recipes.html##)


Apricot Butter
from Hooked on Raw by Rhio

1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight

In a food processor using the "S" blade, process the apricots and macadamias to a smooth butter.
Yeild: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.
Serving Suggestions: Great as a topping for sliced apples, pears, jicama and chayote.

[Res]

Fast Guacamole
From The Sunfood Diet Success System by David Wolfe

3 avocados
3 ripe jalapeno peppers
1 habanero pepper
3 tomatoes
1 bunch cilantro
1 ripe yellow lime

Mix and mash. Sqeeze lime onto the mixture. The lime juice acts as an antioxidant allowing the mixture to keep longer and taste better. Keeping the avocado pits in the mixture will also help the guacamole to last longer.
(http://www.healthfree.com/raw_food_recipes.html##)


Herbed Pickles
from Vital Creations by Chad Sarno*

3 cucumbers sliced
2 c raw apple cider vinegar
1 c water
1/2 T Celtic Sea Salt
1 T peppercorns
4 bay leaves
6 cloves garlic
1 dried chili pepper, whole
2 sprigs of fresh oregano
T fresh dill seed

Slice the cucumbers and set aside. In a Quart sized mason jar, combine all the spices and herbs, and pack in the slices cucumbers. Pour apple cider vinegar in the jar until 2/3 full. Fill remaining space in the jar with water. Tightly close the lid. Shake and refrigerate for 1 week to pickle. [We've found them to be a nice snack even after only 24 hours in the refrigerator.]

Also try to pickle garlic, bell peppers and zucchini. They're a great addition to salads.

[Res]

Papaya French Dressing
from Hooked on Raw by Rhio

2 cups papaya
1/2 cup orange juice
1/4 cup olive oil (extra-virgin)
1-2 small garlic cloves
1 tsp. agar-agar flakes
1 tsp ground thyme
dash of Celtic sea salt

[alicein1land]

OK, Res, you are scaring me!!!! :eek: And you're making me hungry!!! :D Step away from the uncookbooks! LOL! :D

[Res]

Whew...I thought I'd post a few of these from Recipe Books that we haven't bought yet or those that aren't in recipe books because you guys made them up. :rolleyes: You know those unpurchased books are going on the list! ;) Also I'm rummaging through here for things posted as experiments which turned out great. Those are going in my Raw binder too! Here's the cover I made for it.


RAW

http://tiptopwebsite.com/photos2/stayhealthy4life/FreshFruitsVeggies.jpg




So far I have Amdens, Boutekos (most of hers - but it appears I'm missing one), Cornbleets, Cohens and couple of others not sold in stores. I think I have a few that I forgot to list but the amazing thing is, one recipe book isn't enough! There are amazing and diverse recipes with each author!

Doesn't Ani have a book out too? I don't have that one yet....;)

The reason for all this is because I'm printing up the recipes that I don't have in books, and I'm putting them in a 3 ring binder in sheet protectors. When I want to make something, I take it out and tape it to the kitchen cabinet. :) It's easier than going back and forth to the book, and my mind won't let me memorize recipes. lol

Love,
~Res

[Res]

Oh I know - I've gone APE! It's Day 11 and well, I think I need a lemonade.

I made Not Tuna yesterday for my son which he scarfed up on Onion bread. Then I thawed frozen pizza (Cohens) and he was in heaven munching it all. lol I actually prefer the food smells over the NON smells in the house. When I'm by myself I obviously don't cook or make food but with him here for a while I realized I LOVE smelling the food. It doesn't drive me nuts unless I haven't had a lemonade for a while. So I'll mosey into the kitchen and grab one and then I'm fine. :)

I'm one of the few who are always hungry on the cleanse and I just deal with it.

Love,
~Res

p.s. start printing!! :D

[mtmouse]

I just love how we get all these recipes every time Res goes on a cleanse! :D :D

[Nance]

Whoa, Res, just when I check back in to say I am on an MC for 10 days or so, I see all these recipes . . . they are amazing!

So, this will be interesting - after developing a taste for RAW LIFESTYLE what I may crave.

[alicein1land]

Res: I love the photo for your cover! I started creating an electronic version of all the great recipes I have found here, and will add yours to my collection. I have some of the cookbooks, but not all, so it is great to get the recipes here. Plus, when people post them here, it's a pretty good indicator that the recipe is fab! :D

Hey Nance, maybe I will see you on the MC BB! :D

[alicein1land]

Res: I just noticed your recipe for pickles and I will have to try it! I love pickles and was wondering what to do! Also, my grandmother used to make pickled beets, which I loved, so perhaps this recipe would work for that as well! :D
Thanks!! :D

[Res]

Ann: I LOVE making pickles. Years ago when I first started I thought I would can the pickles to have on hand over the holidays. Yeah, right. Within 24 hours my boys would attack the pickles in the crock. They never made it into jars which is great! :) Fortunately I had a nice supply of pickling cuc's growing in the backyard so I would replace them as quickly as they'd disappear. ;)



I just love how we get all these recipes every time Res goes on a cleanse! :D :D

Kathy: hahah When my son was cleansing with me I had an *epiphany! Even when I was all raw - anytime I was hungry, even a wee bit I ate something so I was never REALLY hungry like I am now. While on the cleanse I'm always hungry but this is a benefit. I can't remember the food combo he and I talked about eating but it was something as far fetched as watermelon with peanut butter. And why not? Yes, it sounds weird but so does chocolate as a sauce for meat!

When I'm full all the time, I don't have time to deeply ponder food. I think everyone should DEEPLY PONDER FOOD! :D I'm so grateful for every morsel that passes my lips and that we live in a country of abundance. But that can hinder as well.

I wonder if Chefs go on extended fasts to come up with bizarre recipes that work?

*So what I have to work on is - not being "topped off" all the time when I'm off the cleanse. When I'm always full I'm less inclined to experiment. Being on the cleanse helps me sort all of this out. There are so many places around here that I'd like to visit and have a salad and a pint - just for the social aspect of it and to spend time with my family. We get into a rut and the cleanse clears all that up time and time again! So, eating less and eating less often is incredibly appealing. :)

The End

Love,
~Res

[alicein1land]

When I'm full all the time, I don't have time to deeply ponder food. I think everyone should DEEPLY PONDER FOOD! :D

*So what I have to work on is - not being "topped off" all the time when I'm off the cleanse. When I'm always full I'm less inclined to experiment. Being on the cleanse helps me sort all of this out. There are so many places around here that I'd like to visit and have a salad and a pint - just for the social aspect of it and to spend time with my family. We get into a rut and the cleanse clears all that up time and time again! So, eating less and eating less often is incredibly appealing. :)

The End

Love,
~Res

Res, I have to agree w/ you on the "topped off" feeling. Since finishing my previous cleanse, I have concentrated on not eating so much that I am "stuffed full" but enough so that I am not hungry anymore. I don't know if it is our society that tells us "hunger is bad", you know, all the poor starving people in India/Africa/name your location, but not only do we as a nation eat a lot of junk, but we overeat! One thing the MC has done for me is it has enabled me to be hungry, and realize that the world will not come to an end, nor will I "die of starvation"! :rolleyes: I can actually get hungry, have some lemonade, and notice the hunger pangs go away! :D Hey, and I didn't die in the process!!! :rolleyes:

[Ginger]

Saw this article on probiotics today. Thought I'd share it:


http://health.msn.com/centers/cancer/articlepage.aspx?cp-documentid=100167772&GT1=10404

[Res]

Ginger: Great article! I just checked my bottle of Ultra Primal Defense probiotics and they contain 5 billion CFU which is up a bit from the recommended 1 billion. Thanks for sharing! :)

Ann: My friend has a problem with feeling "deprived" when she diets and needs help to walk her through it. If she feels deprived she always ends up binging and blowing any success she's had. There IS something psychological that snags those of us who are emotional eaters and holds up captive to needing to feel full. Just like you said to yourself, "it's not the end of the world if you're not full and you won't die". I think it has something to do with our past perhaps and periods of time when there wasn't much food. However, we can rethink this and change it in our minds. I'm really gearing up for EFT. I believe it can change the emotional eating and much much more. :)

Love,
~Res

[mtmouse]

However, we can rethink this and change it in our minds. I'm really gearing up for EFT. I believe it can change the emotional eating and much much more. :)

Absolutely no question that this happens, and that EFT can help. I am a perfect example (though not yet perfectly clear, LOL). Go for it! :)

[Res]

Herbed Tomato Dressing
2 skinned, quartered tomatoes
2 tbsp sunflower seeds
1/2 garlic clove
1/2 tsp thyme, oregano, rosemary and basil.

Blend all ingredients until well mixed

Carrot Salad Dressing
1 med diced carrot
1/2 sliced onion
3 tbsp sesame seeds
2 tbsp cider vinegar
1/2 cup oil
4 tsp tamari soy sauce
7/8 cup water
Blend ingredients in a blender.

Mint Tahini Dressing (salad dressing)
(Makes 1/4 Cup from Susan Smith Jones)
1 Cup fresh mint leaves
1/4 Cup Raw Tahini
1/4 Cup water
3 T lemon juice

[Res]

Lemon Tahini Sauce (or salad dressing)
from CassandraDurham@yahoo.com
1/2 cup lemon juice
5 dates
1/3 cup raw tahini

Jazzy Tahini Dressing
by Noel Kaufmann

3/4 cup sesame seeds soaked (3 hours); blend along with soak water until fairly smooth.
Blend together with:
juice of 1 lemon
garlic to your taste
tbsp. or so ginger powder
1/2 cup olive oil
sweetener to taste
about 1/4 cup apple juice


Roberta's Quinoa Salad

1 cup dry quinoa soaked 4-6 hours, then sprouted 2-3 days (becomes about 6 cups)
2 cups diced cucumbers
2 cups diced tomatoes
3 diced avocados
4T Nama Shoyu

[Res]

Joshua's AMAZING SALAD DRESSING

Juice of one lemon and the juice of one lime
1/2 inch of fresh ginger
1 garlic clove
4 to 6 oz of water

Blend until smooth.

Then, take (ORGANIC of course) 1 and 1/2 stalk of celery, 1/2 green
bell pepper, 1 bunch of fresh cilantro, some fresh dill (to taste), 1/3 of a chili pepper, 1
fresh tomato, and a pinch of REAL salt and pepper.

Blend until smooth.

Then take one of the following ...

1 tablespoon of sesame butter or 1/2 avocado or 3 oz of extra virgin olive oil and blend until smooth and creamy. If you like it more creamy or smooth, add more from the "fat" selection and enjoy.

[Res]

Summer Garden Salad

6 cups of wild or other greens, including dandelion
2 apples, chopped
1 cabbage, green
1 yam
4 tablespoons hemp seed

Chop by hand into bite size pieces. Spiral slice yam with Saladacco. Mix ingredients and serve. Serves 4-8



Nomi's signature salad dressing
This is the recipe I always use at home and when visiting. I
usually use flax seed oil, but it is also good with olive oil. It
is a big favorite.

4 servings (this recipe is called Premier French Dressing in my
book, The Raw Gourmet)

4 Tablespoons flax oil or olive oil
2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may be
used instead)
1/2 teaspoon maple syrup. (best with maple, but other sweetener can
be used)
Pinch of sea salt, or a drop or two of Nama shoyu

Whisk, then drizzle over salad. Make at the last minute, as it will
break down if you make it in advance.

[Res]

Curried Squash and Fennel Soup

4 cups butternut squash. peeled and chopped
2 cups baby peeled carrots, chopped
6 stalks celery, chopped
2 bulbs fennel, chopped
1 apple, peeled and chopped
1 clove garlic, chopped
1 inch piece of ginger, peeled and minced
1/2 cup of raw tahini
1/2 cup of exvirginigin olive oil, cold pressed
2 T curry powder
1 T cumin powder
2 t celtic sea salt, fine ground
cumin seeds, lime wedges, and cilantro sprigs for
garnish

In food processor, pulse each of the first 5
ingredients, then combine in large mixing bowl. In
blender, add ginger, garlic, curry, cumin,olive oil and
tahini, Blend (add water if necessary). Combine in
mixing bowl with vegetable mixture. Add sea salt, mix
well. In batches, fill blender 3/4 full and
liquefy. Serve soup slightly warm (not above 110
degrees). Garnish soup bowls with a sprinkle of cumin
seeds, a sprig of cilantro and a squeeze of lime
juice.

[Res]

Mushroom Soup
Soup/Gravy/Sauce
This rich and thick soup has a heavenly mushroom flavor. A great
special recipe for the holidays. As soup, because it is so rich 1/2
cup is a large enough serving. For warm soup or gravy, heat over
low heat, or a double boiler until warm (not hot) to the touch. Use
the tastiest mushrooms you can find, crimini work very well and
shitake's have proven health benefits.

The trick is to use a very small serving bowl or cup for this soup.
If a large meal follows, the amount of fat in this soup (2
tablespoons per serving) will not contribute to comfort or good
health. If you'd like a zingier soup, add 1 teaspoon chopped onion.

1/4 cup almond butter
1 1/2 cups cut up mushrooms (cut in quarters)-or more, to taste
1 tablespoon Bragg's or a large pinch of sea salt or 1 1/2
teaspoons of Nama Shoyu
1/2 cup water

4 tablespoons finely chopped mushrooms

Place first 4 ingredients in blender. Blend until smooth. Pour into
a serving bowl. Top with chopped mushrooms. Yield 1 Cup, which is 2
servings. Make and eat the same day.

[Res]

Carrot/Asparagus Soup
Soup/Dressing/Sauce
This could be called the king of soups. The fiber in the asparagus
creates a delightful texture, and the tahini gives it a smooth
quality. Do not use the woody ends of the asparagus, chop only the
most tender part, about 2” from the end. Option: warm soup in the
top of a double boiler or on very low heat just until warm to the
touch. For extra zip, stir in 1/2 teaspoon wasabi powder.

1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or a few drops of nama shoyu or bragg's
dulse flakes

In a blender, blend first five ingredients into a smooth
consistency. Taste and adjust flavors. Pour into serving bowl and
top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.

[Res]

Traditional Raw Carrot Soup
Soup/Dressing
An old standby in raw cuisine, carrot soup is nourishing and easy
to make. Even if you do not own a juicer, you can buy fresh made
carrot juice at juice bars and at many health food stores. This
recipe calls for pouring the soup over chopped sprouts and other
vegetables. Alter this to suit your family's taste. I have never
heated this soup, but I suppose that it would work for those who
must have their soup warmed. Be careful to keep it at or below the
temperature of a Jacuzzi bath. Two variations of this soup follow.

1 cup carrot or mixed carrot and vegetable juice
1/2 - 1 avocado
cumin, to taste
dash of sea salt
dash of lemon juice
optional: garlic or shallot to taste

Cut up avocado. Place carrot juice in blender. Add avocado and
blend to desired thickness. Add cumin, salt and lemon juice to
taste. Blend. Pour over sprouts and chopped veggies in bowl. Serves
1.

Alternative: Eliminate cumin and add 2 teaspoons grated ginger
root. (for spice lovers use both cumin and ginger).

Variation: For a nutritious Seaweed Carrot Soup: Double the recipe
and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or
sunflower sprouts, blend. Serves 2.

[Res]

Tahitian Vanilla Crème Parfait with Tropical Fruit Compote

Serves 6


½ c cashews soaked 10-12 hours
2 c young coconut meat
½ - ¼ c coconut water
1/4 c dates pitted (optional)
1 ½ t vanilla bean (1 bean)
2 T mesquite meal
½ t Celtic salt
2 c choice of fresh fruit sliced or diced thin tossed with 2 T orange juice and t cinnamon

In high-speed blender, blend the cashews, coconut, date, vanilla, mesquite and salt until smooth..
Continue by layering the crème and the sliced fruit in a parfait glass.
Garnish with fresh fruit and mint sprig for color.
Chill before serving.
For a great addition top with candied nuts or dehydrated buckwheat groats.
.Also try omitting the cashews and adding unsoaked macadamia nuts.

[Res]

Melt-In-Your-Mouth Coconut Oil Fudge

1-1/2 cups Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (liquefied by placing in a bowl of hot water)
1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey
1 cup carob powder or organic cocoa powder
1/2 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)

1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract
Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth.
Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator. Cut into small candy-sized pieces. Store in the refrigerator for up to 12 months.

[Res]

BananaAvo Pudding - Contributed by Mark Blackburn - Featured at August 2002 Potluck
Place 2 bananas and 2 avocados in a good blender. Let 'er rip! You're done! This quantity should serve 6.
Garnish with berries or other fruit, and/or mint leaves. This works great with my K-tec blender. Optional (add 2-4 soft dates

A Low Calorie, Low fat, No-Sugar Delight from Nature's Pantry
By Mark Blackburn
Ingredients:
Frozen Bananas

Preparation:
Feed the frozen bananas into either a champion-type juicer or a twin-titrating blade juicer
(GreenLife, GreenPower). It may help to chill the juicer parts in the freezer beforehand for
a small batch. This ice cream tastes as good as any regular ice-cream but has no dairy or refined
sugar. It is a very tasty dessert and kids love it…and it loves (rather than harms kids like regular
ice-cream).

Garnishments:
Can include frozen fruit added to the bananas as you feed them into the juicer
such as raspberries, strawberries, mango, etc., and even coffee beans for a coffee/banana flavored
ice cream. Fresh fruit on top is also possible. However, I’ve tried a lot of variations, and find that frozen bananas by themselves is actually my favorite.

[Res]

Smooth Coco Pudding
2 T. raw carob powder, 1 avocado, meat of one young coconut, 6-8 soaked dates
Blend everything until smooth and creamy. For a frozen dessert, freeze pudding in ice cube trays, and run through champion or green life juicer

[Res]

Walnut Poppyseed Cake
From: Dining In The RAW by Rita Romano pg. 116

1 cup - Poppy Seeds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er582)
2 cups - Walnuts (http://www.eatraw.com/detail.asp?PRODUCT_ID=er264)
1 cup Dates (http://www.eatraw.com/detail.asp?PRODUCT_ID=er064)
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Put enough carrots to make two cups of puree through the Champion Juicer (http://www.eatraw.com/detail.asp?PRODUCT_ID=er230) Chops walnuts into a fine consistency in the Food Processor (http://www.eatraw.com/detail.asp?PRODUCT_ID=er228) with "S" blade. Set aside. Combine carrot puree and remaining ingredients in processor until well blended. Mix all ingredients together. Add a little more psyllium if necessary to hold cake together. Press into bundt pan and chill to set. Share with Family & Friends and Enjoy!

[Res]

Just in time for the upcoming Holidays - but who wants to wait!

Honey Nut and Date Pie Crust (The rage at our December 2003 Holiday Potluck)

This crust was used by Phyllis Polito in her delicious Pumpkin Pie. The Pumpkin Pie portion of the recipes follows.

Created by Jackie Graff
Living Food Feasts from Shinui Retreat
Serving Size : 8

1 cup pecans, soaked for 12 hours, drained and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained and dehydrated for 12 hours
¼ cup raw honey
½ teaspoon salt
½ pound organic dates, seeds removed
1 teaspoon vanilla extract

1. Place all ingredients in a food processor and process until it begins to form a ball.
2. Remove small amounts of piecrust.
3. Press into a pie plate.
4. Continue until entire pie plate is covered. Wrap in plastic until ready to fill. Crust may be made ahead of time and refrigerated or frozen.
5. Crust may be used as is or dehydrated for a dryer crust. Some of the crust may be put aside to use as crumbles on top of the pie.

[Res]

Pumpkin Pie
Created by Jackie Graff
Living Food Feasts from Sprout Café

1 avocado, peeled and seeded
½ cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon Celtic sea Salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled
1 cup organic raisins
1 teaspoon psyllium
½ cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe above)

1. Place avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger,
salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again
4. Fold in raisins.
5. Pour into pie crust and top with ½ cup of pumpkin seeds.

[Res]

Blueberry or Cranberry Snow Cookies/Scones
- 4 apples
- 3 carrots
- 2 cups pitted dates (packed)
- 4 cups soaked almonds
- 1/2 cup Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (softened but not completely melted)
- 3 cups raisins
- 4 cups shredded coconut
- 3 cups soaked walnuts or pecans (dehydrate them ahead of time for best results)
- 2 cups blueberries or cranberries (frozen work well)
- 2 cups golden flax seeds ground into meal
- 1 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
- 3/4 tsp. stevia powder (optional, found in supplement section)
- 2 cups dried apples chopped fine in a food processor
Place the apples, carrots, almonds, and dates in a food processor or run through a Champion juicer alternating the wet items with the nuts and dates (very important). Mix all the ingredients together in a bowl. Shape into 2 oz. round cookies or 4 oz. scones using a 1/4 or 1/2 measuring cup. Dehydrate at 105 degrees until desired consistency (approximately 8 hours). Refrigerated if you are keeping them more than 4 days. Makes 60 cookies or 30 scones Enjoy Snow Cookies/Scones with Coconut Honey Butter (http://www.purejoylivingfoods.com/recipes/index.shtml#coconutButter) (the next recipe)

[Res]

Coconut Honey Butter

1/2 cup Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (butter)
2 Tbs. honey (http://www.purejoylivingfoods.com/products/honey.shtml)
1/8 tsp. Celtic salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
A very small dash of turmeric for color
Mix by hand in a small bowl with a firm spatula or fork. Store at room temp in a glass jar.

[Res]

Monkey Madness with Mojo

Ultimate pre or post work out drink. I use this list during the winter
/ spring time.

2 bananas, 1 scoop of frozen berries, 1 scoop of Maca, 1 scoop of hemp seeds or other seeds, 1 scoop of spirulina, 1 tiny scoop of bee pollen, 1 scoop of Super Green Power mix, 2 scoops of Red Star Nutritional powder, 2 dates with pits removed, and 4 ice cubes in a base of FRESH pure Apple Juice - about 12 oz. + 4 oz of pure water. Blend for 60 seconds.

This power drink will send you through your day with such energy and bounty - you will not know what you did before you had this EVERY morning. The list to get at the health food store is extensive and will be about $100 - for a month supply - and worth every cent.

[Res]

Raw Falafel
From Raw Power (http://www.eatraw.com/detail.asp?PRODUCT_ID=er600) By Stephen Arlin, pg 136

1 1/2 cups - Walnuts (http://www.eatraw.com/detail.asp?PRODUCT_ID=er264)
1 1/2 cups - Macadamia Nuts (http://www.eatraw.com/detail.asp?PRODUCT_ID=er018)
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons Raw Sesame Tahini (http://www.eatraw.com/detail.asp?PRODUCT_ID=er057)

1/4 cup fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon Sea Salt (http://www.eatraw.com/detail.asp?PRODUCT_ID=er041)
Soak nuts for 15 minutes, then drain. Mix all ingredients with a wooden spoon in a large mixing bowl. Then put all ingredients through a Champion Juicer (http://www.eatraw.com/detail.asp?PRODUCT_ID=er230)with the blank plate, or a green power or green star with the tension knob removed. Add up to ½ cup water, if necessary. After processing, mix all ingredients thoroughly with clean hands. With the Falafel mixture, mixture, make a small ball (ping pong sized), then flatten the ball to make a patty. Put the patty on a mesh dehydrator tray. Continue until all the mixture is used up . Dehydrate (http://www.eatraw.com/detail.asp?PRODUCT_ID=er502)for 8-10 hours at 95 degrees Fahrenheit. Makes 35 - 40 patties. Enjoy!

[Res]

Jicamashed Potatoes
Ingredients:
4 cups jicama, chopped
1 avocado, chopped
2 cloves garlic, chopped
1 teaspoon Celtic salt
Directions:
Blend in food processor and top with Mushroom Gravy.

Holy Frijoles
(Refried Beans)
2 cups sprouted rye from
Rujuvelac pulp
1 apple
1 Red chili
2 teaspoons Mexican seasoning
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon Celtic salt

Whipped Sweet Potatoes

from Chef Chad Sarno
Serves 4


1 ½ c sweet potatoes peeled and chopped
1 ½ c cauliflower chopped
1 c pine nuts
¼ c leek chopped
2 T onion powder
3 T flax oil
¼ c filtered water
½ T Celtic salt
2 T dried parsley

In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.

[Res]

Cranberry Sauce


Wash one pound of cranberries very well,
place in food processor or blender along with one or two peeled,
seeded oranges and about 4 soaked dates. Add a teaspoon of orange
zest too if you want (grate off some of the orange not the white
before skinning and cutting up.) Blend until berries are very well
broken up. Taste for sweetness and add more orange and dates if
needed. Toss in some chopped walnut or pecan at the end if you want.

[Res]

'The Best' Applesauce Pie
This pie rivals the most infamous cooked apple pie. Unofficial
random tests have proven that the traditional omnivore's palate can
not even detect that this is a raw pie. Rich and sweet and aromatic
with cinnamon, this is another recipe to offer your skeptical
friends. They will never know what hit them.

If you like a tart pie with firm apples, the best choice is Granny
Smith apples. For a sweeter pie with softer apples, Fuji, Jonathan
gold or Macintosh all work well. I usually use 2 or 3 types of
apples for this pie, to keep the flavor uniform each time I make
it. I have an almond crust here, but walnuts or pecans work as
well. This pie will serve at least twice as many people as a cooked
pie the same size as it is very dense. For portion control, it
would probably be best if you sliced and served it yourself. Keep
the slices thin, no more than 1 inch thick at the wide end.

If you don't have a heavy duty juicer, the filling can be made in a
strong blender such as the Vita Mix or the K-tec HP3.

Basic Almond Date Crust
This crust is a variation on a theme as its ingredients can be
increased or decreased according to needs, also sunflower seeds can
be added to it, or raisins in place of some or all of the dates. As
long as you have a crust that will hold together as a knife slices
through it and doesn't become soggy from the filling it holds-you
have succeeded.

1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates (see note)
1 tablespoon water
1/2 teaspoon vanilla (optional)
Dash of cinnamon (optional)

Soak almonds 8-12 hours After soaking, put nuts briefly (30
minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In a food processor, process nuts until
evenly ground. Add dates and process until finely ground. Add
water, vanilla, and cinnamon while processing. The crust must
appear slightly damp and be holding together, a small amount of
additional water may be necessary to achieve this effect.
Immediately press into pie plate. (At this point you could
dehydrate if for awhile but this step is not necessary.)

Note: Date pieces can be found at some health food stores, they are
less expensive than whole dates. If you are unable to find them,
measure 1 1/2 cups of roughly chopped dates.

Filling
10-12 apples (peeled, and cored), cut in chunks
2 cups dates, pitted (medjool are the best)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons psyllium husk powder

Put apples, dates and raisins through a Champion or a Green Life
juicer, using a blank screen. This should yield at least 6 cups of
applesauce mixture, if it doesn't, add more apples and put through
the juicer again. For smoothest results, then place the mixture in
a food processor and process until very smooth. Add cinnamon,
process until mixed in. Gradually sprinkle in psyllium, process
until mixed in thoroughly. Immediately pour into pie shell. Cover
and refrigerate.

If you do not own a heavy duty juicer, you can get similar results
with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

[Res]

Sweet Potato Pie (Yam pie)

If you are wondering what recipe to prepare for friends that have
not yet been introduced to raw food, wonder no more! This delicious
pie is difficult to distinguish from its cooked (dead) cousin. This
pie freezes very well also. Let it thaw in the refrigerator.

Yams are preferable for this pie because they are a bit sweeter
than sweet potatoes. Try to find Garnet or Jewel yams at your
organic market, they are a deep orange color and make up an
excellent pie. This is a plan ahead recipe that calls for soaking
the almonds for the crust.

Crust
Prepare the same crust as for apple pie, above
Filling

6 small yams (peeled), cut up
3/4 cup dates (soak whole dates for 20 minutes, pit and coarsely
chop)
1/4 cup raisins (soak for 20 minutes, reserve soak water)
1/2 cup pine nuts (soak for 5-10 minutes, rinse)
1/8 teaspoon Chinese 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon garam masala or cloves or additional 5 spice powder
1/2 teaspoon vanilla
2 tablespoons psyllium husk powder

Using a blank screen, put yams through a Champion or Green Life
juicer, alternating with dates, raisins and pine nuts. It should
amount to at least 4 cups, if not, add more yams and put it all
through the juicer again. Place the mixture in a food processor.
Process thoroughly. Add Chinese 5 spice powder, garam masala and
vanilla. Be patient with processing, the smoother the better. After
5-6 minutes if the mixture is not very smooth add a small amount of
raisin soak water, so it will process to a smooth puree. Gradually
add psyllium, while the processor is running. Pour into crust
immediately. Keep refrigerated. Delicious served with a dollop of
one of the nut fluffs.

Note; if you do not have a heavy-duty juicer you can achieve
similar results using a heavy-duty blender.

Note: do not add extra liquid unless you have to, it is important
that the pie hold together, so it can't be too wet.

Alternative: For more intense flavor, soak fruit in the juice of 1
orange. Add 1 teaspoon orange zest to yam mixture. Increase spices
to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, 1/8
teaspoon garam masala (same), pinch of clove, 1 teaspoon vanilla,
pinch of sea salt.

Fluff Topping
Cashews have a natural sweetness, which in combination with dates
is delectable. Soaked cashews grind up into a very smooth fluffy
mixture. It is a delightful taste to use in place of whipped cream
or yogurt, and most agree that it truly tastes better. Cashew fluff
is also used as a base for several other recipes. Most cashews are
not raw.

If using almonds, they don't quite give up their mealy texture, no
matter how much you blend, but they make a tasty topping and are
the most nutritious nut.

For best results, peel the almonds. This is more trouble and not
necessarily recommended for most recipes calling for almonds, but
it does make a difference in the fluff recipe. How to peel almonds:
Soak 10-12 hours. Rinse. Pour very hot water over them (the
equivalent of hot tap water), allow almonds to soak in the hot
water for up to one minute, rinse with cool water. The skins should
slip off. Another alternative is to use almonds that have soaked
for several days in the refrigerator, with daily water changes. The
skins can be peeled off without the use of hot water after a few
days.

1 cup of cashews, almonds or filberts soaked 10-12 hours, drained
and rinsed.
4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve
soak water.
1/2 teaspoon vanilla (optional)

Place nuts in blender. Grind, gradually adding date water until it
is of 'whipped cream' consistency. Add dates one at a time. Blend
until smooth and creamy. Refrigerate. Keeps well for up to a week.
Yields 2 cups.

Notes:

Medjool dates are the best, but Khadrawi or Honey dates work well
also.
Adding vanilla to the fluff gives it even more of a 'whipped cream'
flavor.
If you are unable to soak the nuts and dates 8-12 hours, soak them
for at least 4 hours to achieve best results.

[Res]

Cold Black Ink Linguini With Spicy Sesame Sauce

1 package of hijiki soaked for 30 minutes,
2 scallions chopped,
1 cup broccoli chopped

Mix together and set aside while preparing the sauce.
Spicy Sesame Sauce

1/2 cup sesame seeds,
1/2 cup almonds,
1 t. minced ginger,
1 t. minced garlic,
1 T. nama shoyu,
1 T. miso,
½ lemon juiced,
¼ t. cayenne,
2 dates soaked,
¼ cup water

Blend till creamy and pour over salad.

[Res]

Quick and easy nut cheese
½ cup of Brazil nuts, ½ cup raw almonds, 1-2 cup pine nuts, ¼ red pepper, 1 clove garlic, ¼ red onion, Juice of 1 lemon, 1T. miso paste, 1/4 cup fresh basil, 1 stem Swiss chard, ¼ t. cayenne
Blend all ingredients until smooth or process in a food processor. You may need to add a little water to get the blending going. This cheese has the consistency of a ricotta. I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!

Smooth Flax Morning
1/4 Cup flax soaked over night in 2 cups water, 1 banana, 1T. lecithin granules, 1/2 t. vanilla, 1 slice of fresh ginger
Blend all together for a creamy morning meal.

[Res]

Special Hummus

2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup sesame seeds (hulled)
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika

Blend all of the ingredients in your Vita-Mix or food processor. Be sure that you use hulled sesame seeds, which are white. If you use a food processor, you should grind the seeds beforehand in a coffee grounder. Serve with vegetables.

Avocado Mayonnaise

1 avocado
1 /2 lemon, juice
2 Tbs. olive oil
2 Tbs. dulse flakes
1 tsp. curry powder
1 tsp. maple syrup, or 2 dates

In your food processor, mix the lemon juice with the avocado, and add the oil gradually with the other ingredients. You can easily double this recipe. Serve with vegetarian sushis, or use as a tip or a salad dressing.

[Res]

Herbed Pumpkin Seeds Pate

1 1/3 cups pumpkin seeds
2 Tbs. olive oil
2 green onions
1/4 fresh basil
1/3 fresh parsley
2 Tbs. lemon juice
1/2 – 1 tsp. sea salt (to taste)

Soak the pumpkin seeds for 4-6 hours, or overnight, and drain. Mix with the other ingredients in your food processor. Serve with vegetables or as a base for nori rolls.

[Res]

Are you kidding me? Who said you'd starve on a RAW FOOD DIET! :D

Cinnamon Rolls with Frosting

Dough:
2 ½ cups almond meal (leftover from making almond milk with the Amazing Nut-Milk, Juice, and Sprout Bag)
2 ½ cups flax meal (grind 1 1/3 cups whole flax seeds in your blender or spice grinder)
1 cup soft pitted dates, firmly packed
1/8 cup pure water
¼ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 dash cayenne
¼ cup olive oil or Pure Joy Coconut Oil (http://www.purejoylivingfoods.com/products/coconut_oil.shtml) (flax oil is too heat sensitive)
Blend the dates and water in a food processor or blender until it becomes a paste. Mix everything in a large bowl and work with your hands until the dough is well mixed. Place the dough on a Teflex sheet or piece of wax paper and form into a ¼" thick square using your hands to shape it. Then cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Filling:
½ cup soft pitted dates, firmly packed
½ cup raisins
1 Tbs. cinnamon
1/8 cup water
extra raisins
½ cup soaked and dehydrated walnuts, coarsely chopped
Puree the first 4 ingredients in a food processor until the mixture becomes smooth. Spread the mixture onto dough. Sprinkle with extra raisins and walnuts. Using the Teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the Teflex or wax paper and place in the refrigerator until chilled. Slice into desired thickness and dehydrate at 105 degrees until warm.
Optional frosting:
1 cup raw cashews or pine nuts soaked 4 or more hours
(1 ½ cups after soaking)
¾ cup water
6 Tbs. honey (http://www.purejoylivingfoods.com/products/honey.shtml) or dates
juice of 1 small tangerine and the entire peel
1 tsp. vanilla

Blend until smooth and creamy. Add a little extra water if you want it thinner. Drizzle on top of dehydrated cinnamon rolls.
Tip: Keep rolls in your freezer. Dehydrate as needed.

[Res]

Marinated Vegetable Lasagna

3 medium yellow or green zucchinis or 2 small eggplants sliced lengthwise and marinated in the juice of 1 lemon and ½ tsp. Celtic Sea Salt
2 large Portobello mushrooms or equal amounts of shiitake or oyster mushrooms, chopped and marinated in Nama Shoyu or lemon and salt (see above)
1 ½ large bunches of spinach, chopped and marinated in Celtic Sea Salt and olive oil

1 cup finely chopped pine nuts for topping
Marinara:
2 cups sun-dried tomatoes, covered in water and soaked 2 or more hours
2 large or 5 small dates
2 cloves garlic
1/8 yellow or red onion
½ cup packed basil leaves, chopped
1 medium tomato
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
½ tsp. Italian seasoning
Puree in a food processor or Vita-Mix blender until smooth. Add soak water from tomatoes if necessary.
Ricotta:
3 ½ cups macadamia nuts soaked 2 or more hours
½ cup pure water (you may need more)
2 cloves garlic
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
½ tsp. Italian seasoning
Puree in a food processor until fluffy. Add more water as needed.To assemble, place ½ the marinated zucchini or eggplant in the bottom of a large lasagna pan (save the marinade for a salad dressing). Then layer ½ the ricotta using your fingers to spread it evenly. Next, layer all the mushrooms. You can puree them in the food processor for a "meaty" texture. Next, place ½ the marinara sauce. Then, the zucchini/eggplant. Then layer on all the spinach
Sauce Ricotta
Top with chopped pine nuts.
If it's a sunny day, place the lasagna in the sun for a couple hours, covered by a screen for protection. Otherwise, warm it in the dehydrator on 105 degrees until mealtime.

[Res]

Black Forest Cherry Brownies

4 cups soaked and dehydrated walnuts (Soak 2 ½ cups for 36 hours, rinsing every 12 hours. dehydrating is optional.)
¾ cup packed pitted dates
¾ cup raw carob powder
2 tsp. cherry extract
½ cup coarsely chopped walnuts or almonds (soaked and dehydrated for best results)
½ cup dried cherries or raisins
Puree 4 cups walnuts in a food processor until it becomes a fine meal. Add dates and continue to puree until well mixed. Add carob and cherry extract and puree again. Mix in the chopped nuts and cherries by hand. Press into a 9" square brownie pan. Refrigerate and slice. Serve with fresh sliced strawberries or raspberries or use frozen berries.
Will last for weeks in your refrigerator or freezer.

[Res]

Caesar Salad
Original recipe by Blessing

1/3 cup olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil)
½ cup water
1 Tbs. miso (light)
½ lemon, juiced
1 large or 2 small dates
2 cloves garlic

Blend well in blender.
Parma Pine Cheese

1 cup pine nuts
1 ½ tsp. olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil) or flax oil
¾ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
Puree in a food processor on pulse until cheesy looking
Mix with 2 heads of romaine.

Tostadas
by Elaina Love and Matt Samuelson

Use romaine lettuce leaves or cabbage leaves as your tostada shell, and fill with Sunflower “Refried” Beans, Better than Beef, guacamole, salsa, and Pine Nut “Sour Cream.”

Sunflower "Refried Beans"
Serves 8-10


4 cups soaked sunflower seeds (2 ½ cups before soaking)
½ cup flax oil, hemp oil, or olive oil
3 ½ tsp. onion powder
2 tsp. chili powder
2 ½ tsp. cumin powder
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 Tbs. unpasteurized dark miso paste
3 Tbs. raw tahini
1 Tbs. apple cider vinegar (http://www.purejoylivingfoods.com/products/cider_vinegar.shtml)
¾ cup pure water
Put all ingredients in a food processor and puree until creamy.
Best served warmed in the dehydrator at 105 degrees.

[Res]

Better than Beef
Serves 8-10

4 cups pulp from your juicer of carrot, parsnip and/or celery root
1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
1/3 cup olive (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil) or flax oil
1/3-½ red onion, finely minced
3 tsp. onion powder
2 tsp. garlic powder
3 tsp. chili powder
2 tsp. cumin powder
¼ tsp. cayenne
1 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 Tbs. unpasteurized dark miso paste

Using your hands, mix all ingredients well in a large bowl. Let sit for an hour or more for flavors to meld. Best served warmed in the dehydrator at 105 degrees.

[Res]

Pine Nut or Cashew "Sour Creme"
Serves 8


1 ¼ cups pine nuts or cashews, soaked 1 hour or more
½ cup young coconut meat or ½ additional cup of nuts
1 tsp. raw apple cider vinegar (http://www.purejoylivingfoods.com/products/cider_vinegar.shtml)
½ tsp. unpasteurized light miso paste
¼ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 ½ Tbs. lemon juice (about ½ lemon)
Blend all ingredients in a blender until smooth and creamy.
Will keep for up to 2 week in the refrigerator.
[TOP (http://rawsacramento.net/recipes.htm#top)]
Guacamole

1 large or 2 small ripe avocados
1 tsp. onion powder
½ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
2 tsp. lemon juice
Use a fork to mash the avocado and seasonings.
To maintain the green color, leave an avocado pit in the guacamole

[Res]

Sangria
Serves 2

Juice of 4 oranges
Juice of ½ lemon & ½ lime
2 cups pure water or coconut water
2-3 large pitted dates
1 cup hibiscus flower sun-tea
optional: dash of stevia for sweeter flavor

Blend dates thoroughly with 1 cup liquid. Add the remaining mixture to the blender and blend for 10 seconds. Serve at room temperature.
Garnish with ½ cup thinly sliced strawberries or other fresh seasonal fruit

[Res]

Coconut Flan with Orange Glaze
Serves 2

2 cups young coconut meat, packed
¼ cups pitted dates, packed
2 ½ tsp. vanilla
1 ½ tsp. psyllium powder
Pinch of Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
¼-1/3 cup coconut water
Put all the ingredients in the blender. Start with ¼ cup coconut water, and add more if needed. The mixture should be a very thick consistency. Pour into a pie or brownie dish or individual tart molds. Layer the top with the orange glaze.
Orange Glaze:
2 cups orange juice
1 ½ cup pitted dates, packed
¾ tsp. cinnamon
Pinch of Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
2 tsp. psyllium powder
Blend 1 cup of juice with the dates until creamy. Add remaining ingredients and blend well.

[Res]

Hemp Corn Chips

Approximately 175 chips
6 cups fresh or frozen corn
1 cup hemp seeds
10 cups soaked sunflower seeds (6 cups before soaking)
2 ¾ cups water
1 ½ cups flax seeds ground into a meal
1 ½ Tbs. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
juice of 1 lime
Puree corn in a food processor until creamy. Place in a mixing bowl. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.

Salsa Fresca
Serves 2-4

2 large tomatoes, diced
½ medium red onion, finely minced
2 cloves garlic, crushed
½ jalapeno or more to taste, finely minced
juice of 1 lemon or lime
½ cup cilantro leaves, chopped
½ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml), or more to taste
Optional: 1 tsp. apple cider vinegar (http://www.purejoylivingfoods.com/products/cider_vinegar.shtml)
Optional: 2 Tbs. sun-dried tomatoes, pureed
Mix ingredients in a bowl. For best flavor, let sit 1 hour or more so flavors meld.

[Res]

Hearty Chili
Makes 6 cups

Marinated vegetables:
1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into ½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
1 Tbs. lemon juice
2 Tbs. olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil)

Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

Hearty Chili sauce:
1 large tomato
1 cup sun-dried tomatoes, soaked with enough water to cover
¼ cup olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil)
1 ½ cups purified water
1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper
½ tsp. celery seed
½ tsp. oregano
½ tsp. cumin
1 ½ tsp. chili powder

6 pieces of cornbread, chopped into 1" pieces (do not blend)
Blend above ingredients except cornbread on high until smooth.
Pour blender mixture over marinated vegetables (make sure they have marinated long enough to be soft before doing this step)
Add cornbread and mix everything together. Serve warmed to 115 degrees and top with Cashew Sour Cream (see recipe)

Cornbread

1 ½ cups dry golden flax seeds ground into meal or soaked 4-8 hours and ground in a Vita-Mix blender (blend dry seeds first before getting your blender wet)
2 cups soaked raw almonds (1 ¼ cups before soaking) soaked 4-8 hours or 3 cups almond meal left over from almond milk and ½ cup oil
2 cups raw cashews or 1 cup raw cashew butter
1 cup pine nuts
1 10 oz bag of frozen corn or fresh off the cob
¼ cup raw honey (http://www.purejoylivingfoods.com/products/honey.shtml)
2 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
2 cloves garlic

Put almonds in the blender with enough water to cover, and blend until creamy. Use a celery stalk as your spatula to keep things moving in the blender. If you are using almond meal instead of almonds, put 3 cups of almond meal in a large mixing bowl with ½ cup melted coconut butter or olive oil.

Blend cashews as you did the almonds, or add the cashew butter to the bowl.
Blend pine nuts, corn, and honey or maple syrup in the blender until creamy. You can stop blending while the corn is a little chunky if you like. You may need to add a little water to blend.

Put all ingredients in the bowl and mix well. Let sit for 15 minutes.
Spread the batter onto a 16" dehydrator tray covered with a Teflex sheet. Make the bread about ¼" thick. Score into 25 squares with the edge of your spatula or a butter knife. You should fill at least 2 trays.

Dry at 105 degrees for about 3 hours. Flip the bread and remove the Teflex sheet. Dry for another 3 hours or until bread is still very moist and is easy to lift. Store in the refrigerator for up to 1 week. Enjoy topped with sweet honey "butter."

[Res]

Meltaway Peppermint Patties

Have outrageously healthy and delicious fudge in less than 30 minutes!
Mint layer:
3 cups dry, raw shredded coconut
1/3 cup honey (http://www.purejoylivingfoods.com/products/honey.shtml) or maple syrup
½ tsp. mint extract or 3 drops peppermint essential oil
Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup honey (http://www.purejoylivingfoods.com/products/honey.shtml) or maple syrup
1/8 cup organic cocoa powder or raw carob powder
(add until mixture reaches desired color)
½ tsp. vanilla extract
a smidgen of cayenne pepper
1/8 tsp. Celtic Sea Salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)

Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until the mixture becomes the consistency of butter. Make sure you do not blend so long that you separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vita-Mix. If you don't have a Vita-Mix, you can still blend, although you may need to separate the coconut into 2 batches.

Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. Use a spatula to mix well. Set aside.

Blend the coconut for the chocolate layer. Mix the coconut in a bowl by hand with the rest of the ingredients.

Separate the chocolate mixture into two halves. Take one half, and press it into the bottom of a 4" square baking dish or other container. Put it in the freezer for 5 minutes until it is solid.

Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple minutes.

Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

Pop the meltaways out of the container by twisting or pry out with a spatula. Place on a cutting board, and cut your meltaways into the desired shape using a sharp, thin knife.

Enjoy often!

[Res]

Easy Avocado Burritos

1/2 large or 1 small ripe avocado ( a ripe avocado should yield under the pressure of your thumb)
1/2 tsp. organic onion powder
1/4 tsp.Celtic sea salt (http://www.purejoylivingfoods.com/products/index.shtml#sea_salt)
1 tsp. lemon juice
2 or more fresh Romaine leaves
1/4 cup of your favorite raw organic salsa from the health food store or fresh chopped tomatoes
Use a fork to mash the avocado and seasonings. Place the guacamole in the lettuce leaf and top with salsa or tomatoes and sprouts. Wrap it up and eat it like a burrito.
**Stretch those avocados! If you just don't have enough ripe avocados to make guacamole here's a little trick: For every medium avocado you use, blend 1 stalk of celery and 2 tsp. avocado or olive oil (http://www.purejoylivingfoods.com/products/index.shtml#olive_oil) until creamy, then mix with the avocado (a great way to get kids to eat celery too).

[Res]

Nut Nog

serves 3
cup soaked almonds (1/2 cup before soaking 8-12 hours)
1/4 cup pine nuts (unsoaked)
2-1/2 cups pure water
Blend the nuts and water together until smooth. Pour through the Amazing Nut Milk, Juice and Sprout Bag (http://www.purejoylivingfoods.com/recipes/products/index.shtml#sproutbag). Squeeze the bag until all the liquid is out. Save the pulp for Cinnamon Rolls.
2 frozen bananas
5 medium dates, pitted (soak if firm and use the soak water in place of water)
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. vanilla extract or 1/16th of a vanilla bean (scrape the black beans from the center)
2 tsp. flax or almond oil
pinch of Celtic sea salt (http://www.purejoylivingfoods.com/recipes/products/index.shtml#sea_salt)
Blend mixture together and serve immediately. If you want to make ahead of time, use unfrozen bananas and chill. Will last for 1-2 days in the refrigerator.

[Res]

Marinated Kale Salad
(From Elaina's Pure Joy Kitchen Recipe Book)
A tender and delicious mix of kale and avocado with a kickin' marinade. If you've wondered about raw kale, go for it, it's better than you can imagine! It's a big hit with kids and is loaded with calcium.
Salad:
- 1 bunch fresh dinosaur or red Russian kale, stems removed and ripped into bite sized pieces
- 1/4 large red onion, very thinly sliced
- 1 medium green or yellow zucchini, julienned or 5 shitake mushrooms, thinly sliced.
- 2 medium avocados, chunked (add after you massage the salad)
Marinade:
- 3/4 cup olive (http://www.purejoylivingfoods.com/recipes/products/index.shtml#olive_oil) or flax oil
- 1/2 cup lemon juice
- 1 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/recipes/products/celtic_sea_salt.shtml)
- 1/8 tsp. cayenne pepper (add after massaging the salad)
- 1 clove garlic, crushed (optional)
Pour the first 3 ingredients of the marinade right onto the torn kale leaves. Use your hands to massage and squeeze the kale. This will work the salt and lemon in and help to make the kale tender. Continue to knead the salad until it begins to soften.
Add the avocado and cayenne pepper and garlic if you like. Mix well and serve.
This salad gets better as it sits. It will last for 3 or 4 days in the refrigerator.

[Res]

Fresh Strawberry Pie
by Elaina Love
serves 8

http://rawsacramento.net/art/astrawberrypiesm.jpg



Crust:
- 1 ½ cups dehydrated almonds, walnuts or pecans (3/4 cup before soaking)
- 3/4 cup soft pitted dates
- ½ tsp. Celtic sea salt
- a pinch of cayenne pepper
Puree the nuts in a food processor until they are like flour. Add the remainder of ingredients and puree until the mixture sticks together or forms a ball.
Press into a pie plate.
Filling:
- 2/3 cup firmly packed, pitted dates
- 1 1/3 cup berries (any kind of berry works great)
- 4-6 cups berries (slice if using strawberries)
- 2 Tbs. psyllium husk powder
Blend the dates and 1 1/3 cup berries in a blender or food processor until well mixed
Mix the blended mixture in with the 4 cups berries and psyllium. Fill the pie shell and refrigerate.

[Res]

Cucumber Tomato Surprise - The surprise is how easy it is!
- 1 medium tomato, chopped
- 1 small cucumber peeled in stripes and chopped (seeds removed if big)
- 1 large avocado cut into cubes
- 1 half of a lemon or lime squeezed
- 1 half to 1 tsp. Celtic sea salt (http://www.purejoylivingfoods.com/products/celtic_sea_salt.shtml)
- 1 Tbs. of olive oil (optional for a richer flavor)
Mix everything together and enjoy!

[Res]

No-Bean Hummus


1/4 C olive oil
3 medium zucchini, peeled, in chunks
3/4 C tahini
3/4 C sesame seeds, soaked
2 cloves garlic, crushed
Juice of 2 lemons
Dash cumin
Dash cayenne pepper
1 tsp. sea salt, or to taste
Water to thin, about 1/3 C
Garnishes: Crudites, to serve; minced parsley and paprika, to sprinkle; and additional olive oil, to drizzlePuree all ingredients in a food processor. Sprinkle with parsley and paprika, drizzle with additional olive oil and serve with crudites. Serves 8.

[Res]

Pumpkin Pie w/ Almond Crust - from "Uncooking with Jameth & Kim (http://www.eatraw.com/detail.asp?PRODUCT_ID=er324)" - pages #94 & #98

Almond Crust
2 cups - Almonds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er001) (preferably soaked & dehydrated)
1/3 - ½cup - Dates (http://www.eatraw.com/detail.asp?PRODUCT_ID=er061) (remove pits first!)Mix all ingrediants in Food Processor (http://www.eatraw.com/detail.asp?PRODUCT_ID=er228). Add a little water if necessary to mix. Form into Crust in a pie plate.
Pumpkin Pie Filling

2 cups - shredded pumpkin or butternut squash (no need to peel)
1 cup Dates (http://www.eatraw.com/detail.asp?PRODUCT_ID=er061) (remove pits first)
½ cup - Almonds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er001) (soaked at least 8 hours, then peeled -- or you can use Sunflower Seeds (http://www.eatraw.com/detail.asp?PRODUCT_ID=er007)
2 teaspoons - cinnamon
1 teaspoon - ginger
½ teaspoon - ground cloves
½ teaspoon - nutmeg
½ cup - waterMix shredded pumpkin and water in Food Processor (http://www.eatraw.com/detail.asp?PRODUCT_ID=er228) for several minutes. Add other ingrediants and mix for several more minutes or until well-mixed. Spoon into Almond Pie Crust. Best if chilled several hours before serving. Let EatRaw know if you enjoyed this tasty recipe!!

[Res]

"Raw Dressings- Cauliflower Avocado dip" http://www.masglobal.com/artofdiet/images/spacer.gifBY ALEX HART ~ Take two ripe avocadoes (the bigger the better)
~ one medium cauliflower (chopped)
~ half cup chopped green onions
~ one garlic clove
~ half cup chopped parsley
~ Juice of two lemons
~ four tablespoons flax seed oil
~ tablespoon Dulse powder
~ Braggs to taste
blend all ingredients add water until you reach disired consistency. add some tahini or cayene powder

[Res]

Energy Soup - Southwest Style
1 cup sunflower sprouts (put in bottom of blender).
Add juice of 1 lemon.
Stuff blender with buckwheat and sunflower greens until full.
Fill blender 3/4 full of filtered or spring water.
Add flax sprouts or any other sprout on hand.
Blend until smooth.
Add avocado and blend 30 seconds more.
Serve in soup bowls.
Use condiments: Braggs Aminos, cayenne pepper.
-from Creative Health Institute, MI

Matt Amsden:
CURRIED CAULIFLOWER SOUP
Water from 1 Thai coconut.
1/4 cup distilled/ spring/ filtered water.
1/4 cup stone pressed olive oil.
1/8 cup Nama Shoyu (an unpasteurized soy sauce).
1/8 cup fresh lemon juice.
2 cups cauliflower.
2–3 ribs celery.
1/3 cup raw macadamia nuts.
1/2 tsp. curry powder.
3-4 cloves peeled garlic. 1. In a blender, combine all ingredients and thoroughly blend.
2. Serve garnished with chopped cauliflower florets.

[Res]

4 Recipes made with Tahini
(from The Raw Gourmet (Alive Books, 1999) by Nomi Shannon)
Reprinted with permission of the author.
www.rawgourmet.com

Frozen Vanilla Bliss
This tastes very much like dairy soft serve ice cream, only better. Not only
is it a great way to start your day but it also makes a healthy snack. Use
more tahini if you are a bodybuilder or are trying to increase your (good)
fat, protein and calorie intake. Bodybuilders might try 1 cup of water, 4
tablespoons of tahini and 2 frozen bananas. The addition of carob or other
fruit works very well in this recipe--let your imagination run wild! If you
prefer a sweeter drink, add one or two soaked dates, or a bit of maple syrup
(which is not raw).
3/4 cup water
2 tablespoons raw tahini, or more to taste
1-2 frozen bananas, cut in chunks
Dash vanilla (optional)
In blender, combine water, tahini, banana and vanilla. Blend until thick and
smooth. Serve immediately. Serves 1.

[Res]

Creamy Carrot Asparagus Soup
This could be called the king of soups. The fiber in the asparagus creates a
delightful texture, and the tahini gives the soup a smooth quality. Do not
use the woody ends of the