LemonHead Recipe Box

[NewDirection]

Only 25 pages left to go...

I've been reading this thread and copying down recipes/ideas/research
oppertunities all day... at least the thread is only 75 pages and not the
100+ plus I thought it was.

Back to work. :p

New D.


P.S. Really - this thread should indeed be locked to cleansers. So hard to
think of cleansing for 30 - 40 days when I have a mountain of recipes to try!

[mtmouse]

Hee-hee! Don't we all know it!

Now go back to your room and be a good little cleanser! :p

[Res]

Then you've seen the jokes/threats we've made about locking this thread somehow and only allowing access with a password. :)

Everyone winds up here at least once when cleansing - as if they're living vicariously through the recipes. haha :)

Love,
~Res

[EBony_ivory]

I've just discovered this thread and LOVE it!!!

We are big meat eaters - BIG eaters in general :o (hence the need to cleanse) and the thought of "raw" food has turned me off in the past - but reading these recipes I know I can introduce quite a few and my family and our bodies will love me for it!!! :)

Thanks!

[Res]

Ooooh you're going to go crazy in here. :D You should check out the 30 day raw challenge thread - nice pictures and recipes there too.:)

[Meedis]

Here's a good one from the Raw Food site: http://www.rawfoodinfo.com/recipes/main_courses.html


CARIBBEAN WILD RICE

1 cup wild rice
1 med. onion, chopped (Vidalias are great to use in season)
2 large tomatoes (or 4 medium)
2 large red bell peppers
2 large yellow bell peppers
1-1 1/2 cups freshly grated coconut
2/3 cup Coconut Cream -see Desserts
2 tsp. chili powder
1-4 garlic cloves, pressed or minced
2 tsp. ground coriander
1 tsp. ground brown mustard
1 to 2 tsp. lime zest, optional (use only undyed limes)
1 lime, juiced
Nama Shoyu and/or Celtic sea salt (to taste)

1) Soak l cup wild rice for 36-48 hours, changing the water two times. Then sprout for 2-6 days, until chewy, rinsing twice each day.
2) When the rice is ready, finely chop the onion, tomatoes, and red and yellow peppers, and grate the coconut. Mix together in a large bowl and add in the wild rice, which will have expanded to approx. 3 cups.
3) In a separate bowl, mix the Coconut Cream,* or Almond Yogurt, lime juice and zest, pressed garlic, spices and seasoning. Pour over the wild rice and vegetables, and toss well.
Serves 4. Keeps for 2-3 days in the refrigerator.
*Coconut Cream can be made ahead of time and frozen in ice cube trays for future use. When frozen, It lasts for a long while. I've never been able to find out just how long because it always disappears in my house! To defrost, either leave out at room temperature, or put the cubes in a cup and set the cup in a bowl of hot water.

I'm going way back to find this recipe...page 2 of this thread to be exact. One question, when it says sprout for 2-6 days, does that mean keeping it in water still? Guess I needed clarification since I'm hoping to have it next week.

[mtmouse]

Hi Meedis,

No, soaking means covering with water, usually changing the water a couple of times a day.

Then you drain it the last time, and I usually put stuff in a fine-screened colander, inside a bowl to catch drips.

To sprout, you rinse it several times a day but drain the water off each time. (That's why I like to use a colander in a bowl--I fill the bowl with water and swish the grain around, then just lift up the colander so I can dump the water, then put it back in the bowl so it doesn't drip over everything.) Eventually little tails will begin to show (after a few days). If you want the sprouts to green up, put them in the sun. If you want more veggie and less starch, sprout longer rather than shorter.

That recipe sounds great!

[Res]

And obviously this is worth repeating... ;)

[mtmouse]

Hey! Be nice.

:)

[Meedis]

Thanks mtmouse. I bought the wild rice earlier today and will begin the process of preparing it in an hour. The rest of the ingredients I'll buy mid-next week.

[Meedis]

D'oh I had a Homer Simpson moment. Apparently I bought "Long Grain & Wild Rice" instead of just plain Wild Rice. I didn't realize it until after I started soaking the rice. I decided to leave it be since I didn't want to waste it and checked it this morning and even the long grain seems to be getting softer so I think I may take a chance (unless anyone thinks it's a bad idea) and still try the recipe anyway with what I got. I do have some "Wild Rice" so at least those will start sprouting I assume...:rolleyes:

[mtmouse]

I'm sure that's fine, as long as the "long grain" is whole, not hulled. Hulled rice won't sprout.

Guess you'll find out! :)

[Meedis]

Thanks mtmouse! It's Uncle Ben's...so I believe it is whole. I can't wait to see how it turns out...:)

[NewDirection]

Finally done with the thread - WOO HOO!

I am so loaded with recipes my family isn't going to know what hit them!

I struggle with wanting my family to be healthy, but not wanting to push
them into anything making them revolt against health in general...

buuuuut I'm thinking I do all the shopping and I do all the (un)cooking sooo
looks like it's tough potatoes for them! :p lol

Really I feel that between my stash of board recipes I now have, and my
ever growing library of uncook books, I have enough to keep them happy,
and not do so much "this is my dinner and that's your dinner" like after my 1st
cleanse. It really wasn't working for me at all.

I've always been an amazing COOK - and I am sure with practice and a lot
of expensive mistakes (lol) I'll be an amazing UNcook too. :)

On to the start of the 30 day thread to seek out more recipes... CHARGE!

New D.

[Meedis]

I'm not the biggest cook but I made the crust for Res's raw apple pie and I swear I could eat that alone, it's the bomb. I may turn raw yet...:D My question on the crust...is putting it in the fridge overnight sufficient enough or do I put it in freezer? I have it in fridge right now. Thanks.

[mtmouse]

Meedis,

In the fridge is fine if you'll eat it up within several days. If you want it to keep longer than that, the freezer is good.

Since it sounds like it may not even last hours, you're jes' fine!

:)

[NewDirection]

That pie had my heart at hello...

I have little pie/tart tins for when I make it. I find it easier for everyone to have their own personal sized pie than cutting slices from a regular sized tin. I loooooove it - if any makes it - on the second day. The crust is slightly tart but wonderfully sweet and nutty ooey gooey goodness.

Hmmm. Guess I know what I am making for the fam for dessert tonight. :rolleyes:

New D.

[Meedis]

ND....thanks for giving me the great idea. Even though I already set the crust, I think I'm going to go buy the individual small tin carts and make individual pies instead....that'll make it easier to store in freezer as well in case I don't eat it all.

[RGE2b2008]

Hello -

I'm reading the raves on the apple pie ... would love to try it ...
However - can I substitute another nut for the walnuts? I'm allergic to walnuts.

[Meedis]

RGE2b2008....almonds should work just as well. I think just about any nut should work, though. I was even contemplating adding sunflower seeds...:)

[Res]

From naturalcures.com

Coconut Kefir

You have probably tasted coconut milk, dried shredded coconut, or coconut juice in a smoothie or a Pina Colada or perhaps in pinapple-coconut juice. These products, though delicious, are very different from drinking or eating nutrition-packed fresh coconut and the wonder-food kefir that can be made from it. Coconut kefir is especially useful when Candida cleansing because it is a non-dairy source of beneficial microflora .

When making coconut kefir, young or fresh coconuts are used rather than mature, dry coconuts. Young coconuts are generally found husked, with the thick outer green shell removed before landing in the health food stores or Asian markets they are commonly found in. Although the liquid of the young coconut, often referred to as coconut milk, juice or water, has an abundance of minerals, drinking much is too sweet to be medicinal. It would make the body too acidic and cause imbalance. However, adding kefir starter to the liquid and culturing it makes coconut water a near-perfect food.

All you need to make coconut kefir is a few tools, and of course coconut water and kefir starter. The simple process requires combining the starter with the coconut water and letting it rest for 24 hours at room temperature. A delightfully fizzy, tart, champagne-like drink, similar in texture to a mild sugar-free spritzer, is born.

Instructions for making Coconut Kefir

Follow directions for opening a coconut (http://www.naturalcures.com/members/~/Members/recipes/Coconuts.aspx#OpenACoconut). Pour the water from 4 coconuts into a clean glass jar and add one package of kefir starter. Allow to sit on the counter for 24-48 hours during which time a gentle fermentation process takes place. You'll know it's done when the color changes to a milky white and there's a bit of bubbling or foam on top. This means all the sugar has been removed. When you drink it, make sure it tastes tart and tangy. This is another sign that all the sugar has been digested in the fermentation process. You can use approximately a quarter cup from your first batch of kefir to transfer the friendly bacteria to your next batch. Do this up to 4 times with one package of starter. When the weather turns cold, warm the liquid to about 90 degrees before adding the starter. Then place the glass jar into an insulated container so it will remain at a steady temperature of about 70 degrees while fermenting.

Benefits

Quells sugar cravings
Aids digestion of all foods
Tonifies the intestines
Cleanses the liver; eases aches and joint pains; contributes to a clearer complexion; helps brown liver spots to fade away; causes skin tags, moles, and warts to dry up and disappear; improves vision.
Contains high levels of valuable minerals
Has a cleansing effect on the endocrine system (adrenals, thyroid, pituitary, ovaries). Women find their periods are cleaner and healthier; some who had experienced early menopause have found this important monthly cleaning returning again.
Increases energy and feelings of good healthWays to Enjoy Coconut Kefir

Young green coconuts yield several delicious foods. You can ferment the water into delicious, healing kefir. A half cup of coconut water kefir with meals greatly helps digestion. You can add ginger, stevia, lemon, and/or lime if desired. A half cup at bedtime will help establish a healthy inner ecosystem. In the morning, combine a half cup of young coconut water with unsweetened cranberry or black currant juice as a great wakeup tonic. When you start introducing fruits into your diet, the coconut kefir microflora will happily enjoy the sugar in the fruit and leave you with its vitamins and minerals.

You can also eat the very special meat lining the inside of the coconut. Soft, pudding-like, high in protein, enzyme-rich, and very easy to digest, coconut meat is bliss in a seed. Like all seeds and nuts, it is a protein fat, but this seed provides an excellent source of lauric and caprylic fatty acids. You can scoop the meat out of the shell and eat it raw; it tastes like a tropical dream come true. The meat can also be put in a blender with enough water to make it the consistency of guacamole, and then fermented. Just add kefir starter, and in 24 hours you'll have a sort of kefir “cheese”, a fabulous fermented base for salad dressings, dips, or just plain eating as-is. It's like eating yogurt, only dairy-free. Enjoy it as custard by sweetening it with stevia and a favorite flavoring, such as fresh lemon juice or a glycerin-based vanilla flavoring which is acceptable for Candida Cleansing. Make coconut kefir a part of your Candida diet for variety and pleasure.

[Res]

RECIPE FOR VEGETABLE SOUP (taken straight from Burroughs book)

Use several kinds of vegetables, perhaps one or two kinds of legumes, potatoes, celery, carrots, green vegetable tops, onion, etc. Dehydrated vegetables or vegetable soup powders may be added for extra flavor. Okra or okra powder, chili, curry, cayenne (red pepper), tomatoes, green peppers, and zucchini squash may be included to good advantage. Brown rice may be used, but no meat or meat stock. Other spices may be added (delicately) for flavor. Use salt delicately as a limited amount of salt is necessary. Learn to enjoy the natural flavor of the vegetables. The less cooking the better

[mayablue]

MMMMMMMMMMMMMMM! I just finished reading this entire thread... I copied down everything that looked interesting and now I really want to invest in a dehydrator!! As if I didn't all ready have a ton of kitchen gadgets:rolleyes:!! One of these days I will also get myself a vitamix... right now I have one of those high powered kitchenaids. It works pretty well though for now:). I'm going to try to keep out of this thread now. I'm on day 19 of my cleanse. I've been reading up on this thread since about day 12:p. It gets my tummy growling every time:eek:... back to the lemonade:D

[Gypsy Jo]

Craving Chocolate? Try this instead. I am a chocolate lover and this is what I reach for. If you see my lights on at three in the morning chances are this is what is being concocted in the kitchen!

From the book:"Raw Food Made Easy for one or two people'
(translation two people meaning me and my split personality, haha)
book author: Jennifer Cornbleet
published 2005
ISBN: 1570671753
page 138

ok lets get not-cooking...

* 1 1/2 cups raw walnuts, unsoaked (I used almonds and pecans)
* dash of sea salt
* 12 pitted Madjool dates (I am going to try regular (cheaper) date next time
* 1/3 cup unsweetened carob powder (or cocoa)
* 1/2 teaspoon flavoring extract (your choice, see note below)
* 2 teaspoons water
* other, see note below

-Place nuts and salt in food processor (with S blade)
-process until fine ground
-add dates cocoa powder and extract
-pulse til mixture becomes sticky
-add water, process briefly

ok this is where I deviate (don't you just love that word!) from the authors recipe. She forms it onto a cake/square shape on a plate, refrigerates it and then serves it with fresh raspberries that have been pulsed in the food processor.

However, I roll the mixture into bite sized balls and then roll them in ginger powder. I usually keep them in the freezer or just eat most of them right off the bat.

for flavoring try this depending on the season orange or mint for xmas, baileys is you subscribe to that, cin or nutmeg for more of a comfort food feeling. I have aslo rolled them in fine ground dried mint or anise.
Enjoy!

[Gypsy Jo]

Ok, I went through down to post 704 or so trying to find the famous apple pie recipe you all are talking about (ie post 769 and prior) ......can any one give the recipe again or tell me what number the post is that has the recipe. Thanks!
Gypsy Jo

[Gypsy Jo]

ok..ignore last post. I should have started Waaayyyy at the begining of the thread. For those of you who want the recipe go to post 252 (or post 16) by Res, and your mouth will water at the the apple pie photo.

[mayablue]

:DHere's the address for that Raw Apple Pie - I can't wait to make it myself!

http://therawfoodsite.com/forum/showpost.php?p=7739&postcount=16

I just made some cauliflower couscous from another recipe on here that sounded good... Here are more exact measurements:

Here's what I used:
one small head of cauliflower
2 cloves of garlic (minced) - next time I will use the equivalent of less than a teaspoon. Because although it was good, this time it was very garlicky - or you could just do without;)
olive oil
juice of 1/2 a lemon
shoyu
sliced raw almonds
4 medium - thin sliced mushrooms
kalamata olives (I don't think these were raw, but I only used 5 chopped)
fresh parsley and dill
salt and pepper

I processed the cauliflower and minced garlic in a food processor - the cauliflower looks exactly like couscous and won't turn into a paste! Then I dumped it into a bowl and added everything else to taste. It made about two cups this way, and I have some for lunch tomorrow, if it lasts that long!

I got Ani Phyo's cookbook in the mail two days ago - ordered off ebay. That's where I found another great recipe - ginger almond pate. That was really good - I'm going to have some more in a bit. It was good rolled up on nori strips and also very good on a celery stick. I strongly recommend that book for anyone going raw! Very simple recipes and very good too!:D

[rain]

Hi mayablue: I've also been eating that cauliflower couscous for the past few days (with marinated veggies). I added a few Tbsp of pine nuts to it before processing it in the FP. I think it may be the reason for my having alot of gas lately! (Good thing I live alone!:o) I had a parsnip rice (made in FP the same way) last month that I may eat instead.

I made the carrot cake recipe on post #52 of this thread: I LOVE it! The flavouring is unusual and subtle. The icing is wonderful. YUM!! I don't have a juicer, but got some carrot pulp from a friend who has one. The recipe says to put some of the ingredients through a juicer. I instead first processed them in my FP, then (in small bunches) in my blender. It was alot of work for my blender, but it's so good that I want to try it again (I have an old Oster blender that I got for just $6 at Value Village...but I need it to last until I get a Vitamix or KTec!).

[mayablue]

I made THE MOST AWESOME truffle recipe last night!! The only thing that I did differently was to use 1/2 a vanilla bean instead of extract, I added the water through the top hole of the fp while processing, then I sprinkled the balls in cinnamon and carob powder. I will definitely be making these again - plenty of carob powder left to go around:p

taken from www.goneraw.com - it got 5 stars from the user rating. YUM!:D

Heavenly almond cinnamon truffles

Serves at least one, possibly more

A delicious, sweet, light and easy truffle recipe. One of the best sweets I’ve eaten since I’m raw! I transformed ‘Sergei’s Amazing Truffles’ a recipe from Sergei Boutenko, into my own heavenly version…

Ingredients
1 cup almonds, unsoaked
½ cup dates, pitted
4 tablespoons raw carob
2 tablespoons raw goji berries
½ teaspoon cinnamon
¼ teaspoon vanilla
¼ cup water
Preparation
Mix al ingredients (exept water) in a foodprocessor. Add water bit by bit and process until you have a soft sticky consistency (make sure it won’t be too wet and sticky). Form into balls and coat with cinnamon.

Enjoy!

[mayablue]

I revisited the cauliflower couscous again last night and omitted the garlic completely, but added hot chili oil. This gave it just the right amount of hot flavor! Also used chopped sugar snap peas and no dill. It came out great!

[Meedis]

I made THE MOST AWESOME truffle recipe last night!! The only thing that I did differently was to use 1/2 a vanilla bean instead of extract, I added the water through the top hole of the fp while processing, then I sprinkled the balls in cinnamon and carob powder. I will definitely be making these again - plenty of carob powder left to go around:p

taken from www.goneraw.com - it got 5 stars from the user rating. YUM!:D

Heavenly almond cinnamon truffles

Serves at least one, possibly more

A delicious, sweet, light and easy truffle recipe. One of the best sweets I’ve eaten since I’m raw! I transformed ‘Sergei’s Amazing Truffles’ a recipe from Sergei Boutenko, into my own heavenly version…

Ingredients
1 cup almonds, unsoaked
½ cup dates, pitted
4 tablespoons raw carob
2 tablespoons raw goji berries
½ teaspoon cinnamon
¼ teaspoon vanilla
¼ cup water
Preparation
Mix al ingredients (exept water) in a foodprocessor. Add water bit by bit and process until you have a soft sticky consistency (make sure it won’t be too wet and sticky). Form into balls and coat with cinnamon.

Enjoy!

Serves at least one? *LOL* As delish as it sounds, don't blame you for holding out. :D

[mayablue]

Serves at least one? *LOL* As delish as it sounds, don't blame you for holding out. :D

It actually makes at least a dozen, depending on how big you make them... It just depends on how generous you are feeling after you taste them;)... MINE, MINE, MINE:D *imagining seagulls from Finding Nemo*

[Sim]

One little addition to the cauliflower couscous: it's delicious when you add some raisins...the combination of the olives and shoyu, both salty, with the sweet raisins, is just irresistible!

[mtmouse]

Oh, definitely. I've always put raisins in mine!

However, I don't use olives so it's not quite the same, I'm sure. I do always put in turmeric, which gives it a lovely yellow color.

[skeeterpdx]

Hiya!

I just wanted to post the address of this blogspot that is all about the raw lifestyle, and includes loads of recipes that have been making my mouth water, as I am on day 8 of 10. I am super psyched to try many of these out. Not only does this blog contain recipes, but it also has links to many other raw sites!
Enjoy!! I know I will...

http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html

[Res]

Thanks for the link - we're always in the mood for new food. ;)

Speaking of which, this is from Peter's current newsletter:

4. Marlene's raw cashew dip - ummm...yummy!
Ingredients
* 1 cup raw cashews
* ¼ cup water to start. Add more to make it easy to blend the cashews until smooth.
* 2-3 tablespoons cold-pressed olive oil to start. Add more later if you want it creamy.
* lemon/lime juice
* optional: fresh-grated garlic. The longer it sits in the mixture, the stronger it gets.
* optional: fresh-grated ginger root
* optional: cayenne pepper or a slice of jalapeno pepper
* Fresh cilantro, basil or parsley
* Celtic Sea Salt and/or Nama Shoyu (aged raw soy sauce)
Mixing
1. Blend the cashews in the food processor or blender until finely ground.
2. Add a bit of water slowly until a thick "goop" is formed.
3. Add a few cloves of fresh garlic and slices of ginger root
4. Add some olive oil, Celtic Sea Salt and/or Nama Shoyu and blend.
5. Taste it. If it's too sweet, add some lemon/lime juice. If too thick for the blender to handle, add more water.
6. Taste and keep making adjustments using the above ingredients. I found that cayenne, garlic, salt and/or Nama Shoyu, lemon juice and ginger nicely balanced the sweetness of the cashews.
7. At the end, add fresh cilantro, basil or parsley. Don't blend it much after these are added or the green herbs will make it turn greenish.
Serve with raw veggies (carrots, celery, broccoli, cauliflower, radishes, green beans, sliced sweet potatoes, tomatoes, jicama (a root that is firm like a water chestnut), bell peppers, cabbage, etc. The longer this stays in the frig, the thicker it gets. You can always add more water and Celtic Sea Salt later, if you want to thin dip.

[ilovelamp]

Yummmmmmmmm.

[Sim]

Hi all~ We had a lovely posting for a cooked version of this Indian soup. So curious about the spices and so bent on having it raw, I made my own version. The result was the spiciest, hottest, most fascinating soup I've ever had! For those of you who are adventurous (Kath, are you there?), try this!
Raw Version of Margeaux's Sambar Soup
Sprout some lentils. (I didn't have time but I was fine without them!)
In the Vita-Mix, add:
1tsp. turmeric
1tsp. salt
4 cups water
3Tbls. Coriander seeds or 1½ tbls. Ground coriander
½ cup unsweetened, dried coconut.
1 dried red chili or 1 tsp cayenne
1 tsp. fenugreek seeds (I didn't have any...have no idea what these taste like)
1 tsp. cumin seed or powder
1 whole cloves or ½ tsp. ground cloves
½ tsp. cinnamon
1tbls. Ghee, coconut oil or olive oil (I used olive and it was delicious; next time, I'll try coconut just for variation)
1 tsp. black mustard seed or ½ tsp. mustard powder (I used yellow mustard seeds...hot and spicy!)
2 tsp. curry powder
4 cloves of garlic
1-2 cups chopped onion
1-2 green chilis (Again, I had only hot chili powder on hand...worked just fine)
Variation: I added ½ cup of pitted dates for sweetness to balance out the tartness of the added lemon and the spiciness of everything else!
1 tsp. Garam Masala
1-2 tblsp. Lemon juice

Blend in the Vita-Mix. Pour over 3 cups of mixed chunky fresh veggies: tomatoes, green beans, carrots, mushrooms, avocados…whatever is on hand, whatever you like. And if you have them, for added texture and nutrition, the sprouted lentils!

[Res]

Yum - OLA (I have to repeat this because the BB won't let me just say, Yum-OLA!):rolleyes:

[sadsak39]

Hi All- My girlfriend and I spent an entire night printing out recipes! I ran to three stores to get all of the ingredients (what is Ghee?), and am anxious to start the raw challenge. This sure takes a lot of prep- The MC is so much easier!!:):):)

[mtmouse]

Sadsak,

Ghee is clarified butter. It's made by heating butter for some hours until the milk solids precipitate out, then discarding them and using the remaining oil. It's easy to make oneself.

So it's not a raw food by any means. It can be useful, though, for people who have trouble with milk products.

[Sim]

Hi All- My girlfriend and I spent an entire night printing out recipes! I ran to three stores to get all of the ingredients (what is Ghee?), and am anxious to start the raw challenge. This sure takes a lot of prep- The MC is so much easier!!:):):)

Hi Sherry~
Actually, for the Sambar recipe, I just threw everything into the VitaMix, except the cut up veggies over which I poured the soup. It took no preparation at all because I had all the spices on hand. And I didn't use Ghee, of course, but olive oil instead. Oh, it was soooo good and kept me warm in the cold weather because it was soooooooo hot and spicy that it made my nose run! And I"ll repeat: it was even better the next day. In fact, I think I"ll make some today. Thanks for reminding me! :D

[rain]

Banana Flax Crackers

1 cup flax seeds soaked in 2 cups water for about 4 hours (or until all water is absorbed)
2 very ripe bananas
about 1/2 grated apple (optional)
cinnamon
nutmeg (optional)
stevia (optional)
1 cup walnuts, coarsely chopped (optional)
about 1 cup of additional water or juice (optional)

Put bananas, apple, spices and stevia in food processor and blend. Add flax seed/water mixture to food processor and blend again (the original recipe says to just blend a few seconds or until it looks mixed together because you want the flax seeds to stay whole, but I blended it until the flax seeds were ground up to make them more digestible). Thin as desired with about 1 cup water or juice. Mix in chopped walnuts by hand. Spread on teflex sheets and dehydrate until crispy.

I make these very thin (spread over 7 teflex sheets for a double recipe) and love how crispy they turn out. The original recipe does not have walnuts in it, but I like them better with walnuts because there's more texture. My favourite way to eat them is with slices of fresh banana on top.

[mtmouse]

Oh man, rain!

These are definitely going on my weekend's food prep list!

[rain]

Hi there Kathy: I just clarified that the banana flax crackers are mixed in a food processor, not in a blender. Although I imagine it wouldn't really matter, if you want the flax completely ground up and mix in the walnuts by hand.

I prefer them with the walnuts (more texture).

These are my favorite crackers right now. I hope you enjoy them. :)

[mtmouse]

Oh, that's okay! As everyone around here knows (!), I never really follow recipes anyway, LOL.

And my food processor doesn't touch flaxseeds. They stay whole no matter what. So what I do when it calls for soaked and then blended flax is simply put all the water and all the flaxseeds in my Vita-Mix, blend thoroughly, and THEN let it sit to thicken up. (Actually, it starts to thicken right in the VM, which is how I know when to stop processing. But I usually let it sit after that for a while anyway.)

Do you think these could be made with frozen bananas? (I'm going to try it anyway, LOL, so maybe I'll tell you! I'd probably use a little less water in that case.)

Anyway, like I said, it'll probably be this weekend!

[rain]

Haha, Kathy! I'm a least partially like you. I can't make anything without a recipe, but will often change a new recipe the very first time I use it.

I think the frozen bananas should work fine. Do let me know how you like them.

I'm about to make another batch of them and the decadent chocolate avocado pudding I just discovered. Mmmm...banana crackers dipped in chocolate pudding, maybe?

I'll post the pudding recipe after I make it one more time (I want to make sure I have the quantities right, since I changed most of them). Although you guys must already have your own chocolate pudding recipes. But this one tasted sooo good!

[mtmouse]

Always room for another chocolate pudding recipe! :D:D

http://www.freesmileys.org/smileys/eatdrink022.gif (http://www.freesmileys.org)

[Christa22]

I dont come here nearly enough... but i'm sure going to start. (and its funny how when i'm lingering its usually during a cleanse.... on day 5 of my 3rd cleanse now!)

I thought i'd post one of my favorite raw lunches ;)
(and i just wing it when i make things, so i dont have an exact recipe)

I start with my own version of
'Cous Cous' or 'Rice'
A big handful of cauliflower
A big handful of pine nuts
about 4 or so Parsnips (peeled)
salt and pepper
handful of cilantro

- Blend cauliflower, parsnips and pinenuts in food processor to the consistancy and size of rice and salt and pepper to taste (try and do this in the middle of the blending... because if you blend too much, it gets too mushy, and you want it to still be 'rice-like'
- I then remove the 'rice' and place in a seperate bowl. I add a handfull of cilantro back to the food processor and blend that up nice and good and add to my mixture in the bowl. (you can do it all at once, but it tends to make the 'rice' green) :p

This is really good by itself of with marinated veggies. I keep a big batch of it in my fridge and use it all week for various meals.

But my favorite thing to do with it is use it as rice in Nori Rolls. I like it SO much better than the jicama rice i've tried. That always seems so watery and cruncy to me. Oh, and DEFINITELY better than the ground up cauliflower that is usually in nori recipes which to me just tastes like....well... cauliflower.

I spread the 'rice' halfway on the raw nori sheet, and then fill the middle with all sorts of goodies. Avacado is always usually in mine. I use cucumber strips, carrot strips, marinated portabello slices, sunflower sprouts, green onion, red cabbage, tomato strips.... i change it up daily with whatever i feel like. I eat them all the time dipped in Braggs and sometimes iwth some fresh sliced ginger. Its really good! I want some now!! ;)

I wish i knew how to post a picture, i have a great one!

On to collecting more recipes while my tummy growls! :rolleyes:

[mtmouse]

Christa,

That sounds marvelous!

I also make a tabouli with cauliflower couscous--which I color yellow with a little turmeric, which makes it really beautiful. I've never processed nuts into that mix, though, and I think I'll try!

After adding in chopped veggies and some lemon and olive oil and mint, I also put in raisins and maybe some goji berries, which also are a beautiful color. It's lovely in both taste and looks, and incredibly satisfying.

[rain]

Kathy: Okay, another chocolate pudding recipe! :D:D Oh my, does this ever taste good to me! I was craving it for days before I finally had time to make it last night. I've just had about 2 servings of it now (late evening, and I try not to eat this late) with sliced bananas and a few chopped nuts, because I didn't have time to eat any at suppertime. And I still want more! :o :p No more tonight! I can see the advantage of only making one serving of it at a time.

Chocolate Pudding

1 - 1 1/4 cup dates
up to 2 3/4 cups apple juice
1/2 - 1 tsp vanilla extract
3/8 tsp white stevia powder
1 Tbsp coconut butter
about 3 1/2 small-to-medium-sized avocados
5/8 - 1 cup cocoa powder
zest of one orange (optional)

Soak dates in 1 - 1 1/4 cup apple juice until soft. Blend dates (with soaking juice), vanilla, stevia, and coconut butter into a smooth paste. Add avocado and blend until smooth (adding enough apple juice for it to blend). Add cocoa powder and blend (adding more apple juice to get the desired consistency).

I adapted this recipe from one I found for chocolate mousse pie which seems to have been popular at a few local raw food events. The largest amounts of dates and cocoa powder match the original recipe. I found the lower amounts were enough for me, and I added the stevia powder and apple juice (which aren't raw, but I have to use them up) for substitute sweetness and because it was way too thick for my old blender without that much liquid. I've recently read that white stevia powder is highly processed, so I won't be buying it again, but can't afford to not use up what I have. (When they're used up, I'll try using green stevia leaf and whole blended fruit instead.)

I think this is my favourite dessert right now. I'd be interested in other chocolate pudding lover's favourite recipes.


Below is the recipe I adapted this chocolate pudding recipe from:


Raw Chocolate Pie:

The raw chocolate pie filling is a Chocolate Mousse recipe adapted from one found in Renee Underkoffler’s Cookbook “Living Cuisine”:

1 ¼ cups pitted dates
1 ½ tablespoon non-alcohol vanilla extract
2 – 4 tablespoon agave nectar
1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional)
3 avocados
1 cup raw cacao powder
zest of one orange (optional)

To prepare the chocolate mousse: Soak the dates in 1 ½ cups fresh water for 5-10 minutes to soften. Drain the soak water and set aside.

In a food processor, blend the dates, vanilla, zest and coconut butter or olive oil (if desired) into a smooth paste. It may be necessary to add a few tablespoon of date soak water to blend smooth. Cut the avocado in half. Scoop the avocado into the food processor with the dates and blend until smooth. Spoon in 1 cup of raw cacao powder and blend until smooth.


The raw pie crust is from a recipe found in Matt Amsden’s Cookbook “RAWvolution”:

2 cups raw almonds, finely ground in a food processor or coffee grinder
1/3 cup agave nectar

To make the crust: in a mixing bowl, combine the ground almonds and agave nectar and mix well (can also be done via use of the food processor). Press the mixture evenly into the bottom and sides of a 5 –inch pie plate.

To assemble the pie: place a layer of sliced banana coated with lemon juice on top of the crust (optional); Spoon the chocolate mousse into the pie crust and top with cut up fruit (i.e. strawberries, blueberries or raspberries).

[rain]

I made another batch of Banana Flax Crackers a few days ago, and realized that I thin them with about one additional cup of water or juice, so I can spread them very thin. Although I did have the flax soaking in the fridge for about 24 hours (instead of 4 hours), so maybe that had something to do with needing more liquid.

Uncooking is so forgiving. If you add too much liquid, it will evaporate away in the dehydrator!

[mtmouse]

Hi rain,

My banana flax crackers turned out fine with the recipe you gave before. (I may like them a bit thicker than you--but they were quite crunchy.) I found them a little too banana-y and not quite sweet enough for my taste (I have a real sweet tooth!), but they were great with Sim's raw butter! :p

And your chocolate pudding sounds terrific! I realized that I've had a tub of cocoa butter for quite a while now. I bought it from Cohen's site and then realized I couldn't think of anything to put it in! (I'm stuck on Sim's marvy chocolate sauce on frozen banana ice cream--and the cocoa butter is really hard when cold). But chocolate pudding, served warm from the VM, would be an excellent choice, I think. Yum!

[dkotschessa]

Whoot! I'm DONE reading the entire thread and collecting recipes! I am ready to start going raw soon as my cleanse is over.

Thank you so much to everybody that has been contributing to this thread since the beginning. I've used this thread to "replace" the bad cravings I've been having for the more fortunate ones. :)

3 days left!

-DaveK

[mtmouse]

Well, I tried the chocolate pudding tonight and it's definitely yummy!

In other pudding recipes I've always been able to taste the avocado, and as much as I like avocado it wasn't the taste I wanted in my dessert. In this pudding I only get the creamy texture, not the taste, so I'm pleased!

I also used my cacao butter instead of the coconut butter. My pudding sure is chocolaty!

http://www.freesmileys.org/smileys/eatdrink020.gif (http://www.freesmileys.org)

[Sim]

Oh, you are all too much!!! I get so hungry when I come here :D
This chocolate frosting is to die for and if you put it on raw brownies, the chocolate craving is completely satisfied:
½ cup cacao powder
¼ cup coconut oil/butter
¼ cup agave

You don't even have to use a machine...just mix these three ingredients in a bowl but I'm warning you...:D YUM!

[rain]

Hi Kathy, Did you use the optional stevia in the banana flax crackers? I do (you don't need much, because it's extremely sweet). i also have a sweet tooth, and they come out sweet enough for me with the stevia. Although i've learned the white stevia powder i used is highly processed, so I'll be switching to the green stevia leaf powder next time I buy it.

I'm glad the chocolate pudding is a hit, and yummm to the cacao butter addition! I think that pudding is going to be my fave food (and the only way I'll want to eat my avocados, other than maybe in nori rolls or wraps) for quite awhile. :p I haven't yet tried Sim's chocolate sauce on frozen banana ice cream, but that's a definite must-do, when the weather warms up!

Here's a great-sounding chocolate ice cream recipe, and one where you'd need your cocoa butter (i haven't tried it yet):

CHOCOLATE ICE CREAM

This ice cream is the bomb. Rich and chocolaty, you'll be hard pressed to find anyone who doesn't like it- it just may be the perfect recipe to win your non-healthy friends over. It's dairy-free and soy-free and it tastes like rich dairy ice cream

Cacao butter is key- you could substitute coconut oil, but it won't have as chocolaty a taste. Use an ice cream maker if you have it, but the ice cube tray method will work just as well.

Brazil Nut Milk

1 Cup Brazil Nuts, soaked in water for 6-8 hours
4 Cups Water
1 Tablespoon Lecithin (optional)
Pinch Salt
Squirt Agave

Blend everything together in a high-speed blender and strain through a nut milk bag or fine meshed sieve.

Ice Cream

1 Cup Young Coconut Meat
1/4 Cup Cashews, soaked for 1/2-1 hr
1/2 Cup Cocoa Powder
1/4 Cup Agave
1/4 Cup Maple Syrup
1 Cup Water
1 Cup Brazil Nut Milk*
2 Tablespoon Cacao Butter, Liquified
1/4 Teaspoon Salt
1/2 Vanilla Bean, Seeds Scraped

In a Vita Mix or high-speed blender, puree all the ingredients until completely smooth. If you are going to use an ice cream maker, chill the mixture for a few hours (preferably overnight). Then process in an ice cream maker according to manufacturers directions.

For the ice cube tray method, after blending the ingredients together, pour into ice cube trays and freeze overnight. Before serving, remove the ice cream from the trays and process in a food processor until soft
and aerated or until desired texture.


I think this is the site where i got that recipe (although i can't find it there now):

http://gliving.tv/greenchefs/recipes/category/raw/

There are some wonderfully decadent gourmet recipes on that site (I love the photos!), and other ideas about what to put in chocolate pudding (coconut meat and water, nut milk/ butter, cinnamon, chipotle pepper powder, and mint leaves).


And here's another recipe i plan to try when it gets hot:

CACAO PISTACHIO FLORENTINE & MINT ICE CREAM SANDWICH

Ice Cream

2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves

- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.

- Blend all ingredients in a high-speed blender until smooth.

- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.

Florentines

1/2c cashews
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts, roughly chopped

- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.

- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.

- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.

Before Serving

- Remove the ice cream and Florentines from the freezer 1 - 2 hours before serving.

- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.

- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.

* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.


Go here to see the photo, as well as more recipes to drool over, if you can stand it! :rolleyes:

http://therawchefblog.com/cacao-pistachio-florentine-mint-ice-cream-sandwich/

Oh my, and LOL, Sim! I gotta try that frosting , too! :p :D And I love that it's so easy. Do you think we're enabling one another? But, hey, it's raw!

[mtmouse]

Oh Sim,

What do you mean "on brownies"? That sounds like an eat-it-with-a-spoon recipe! LOLOL.

Rain, I did actually use some stevia in my flax crackers. Doesn't do it for me. :) However, I still like the crackers, and yesterday we ate them with some fruit salad and they tasted yummy. Next time I'll probably forget the stevia and put in more agave. And maybe make them chocolate or carob. :)

Your ice cream recipe sounds marvelous, too! Just like with my juicing/smoothies, I never strain nut milk either, and I wouldn't here (I'd probably even like the texture better). I do have a countertop ice cream maker, and that sounds like a great way to use my cocoa butter. Looking forward to it!

[mtmouse]

Rain,

That website is amazing! It was very frustrating for me, because lately my computer has been acting very sluggish and I haven't had the time to troubleshoot it. So everything came in painfully slowly! And I wanted to see every picture! The recipes sound terrific and I know I'm going after that fudge right away, LOL.

[rain]

Kathy: Oh yeah, chococarob-flax crackers! :D Now I gotta try that. And there's nothing like being teased by an uncooperative computer. This thread cracks me up! :D

I think (my memory's a bit vague on this) I tried putting some agave syrup in those flax crackers, and it took alot of the crunch out of them. I still liked them that way, but just to warn you ( I love their crunchiness). But the chococarob-flax crackers will likely need it. :)

[mtmouse]

I definitely used agave in my flax crackers, and they're plenty crunchy. I agree, with cocoa powder in there it'll need even more sweet. But I just taste them until I like them before putting them into the dryer.

[Sim]

Oh yes, we are certainly enabling here....and loving every minute!!!
And guess what? That florentine recipe with the mint ice cream came from Russell James, the same Russell James who will be the raw chef who will be preparing all the meals during my week-long stay in England with Karen Knowler!!! If you haven't already seen her webpage, it's a must!
www.therawfoodcoach.com Also, the hottest new raw site is www.Welikeitraw.com Check it out, my lovelies. We are part of a very large and growing-larger-every-day community. For a whole year, with the exception of talking to you, my friends, I was living raw in a vacuum. I've just found out that there's a whole raw community in CT with pot lucks and meet-ups and oh, this is so exciting!

Tonight I made a great salad with napa cabbage, shredded carrots, black sesame seeds and scallions and tossed with a cashew mayonnaise made with cashews, salt, garlic, lemon juice and a little water. After mixing it up, I put some arame seaweed on top for interest and flavor. So interesting, so good. I also discovered tonight, when I didn't have any paté or Not Tuna available that making a nori roll with a little miso, a little wasabe, lettuce, spinach, mung bean sprouts, carrots sticks, avocado and red peppers that the rolls were absolutely as delicious as they were beautiful. The plate was so pretty. I wish we could all get together to do a potluck!

[mtmouse]

Well, I made the fudge recipe tonight! I think I've got enough chocolate stuff to last me a while now. :p

They were another wonderful way to use my cocoa butter. Unfortunately, I'm not sure I even LIKE my cocoa butter all that much! It gives kind of a funny taste. I'm sure I'll use it up, but I don't think I'll buy it again (it's like $30/lb or some ridiculous amount!).

Also, the next time I make the fudge, I think I'll try using raw honey instead of agave. I think it'll stiffen up better in the fridge. Or maybe by morning the cocoa butter and coconut butter will have done their stiffening trick too.

But I'm just being picky. Or maybe I licked the spoon too much, LOL. It's actually really good!

[Res]

Chimichurri Sauce


This versatile nut and herb-based pureed sauce is a staple condiment on the Argentinean table. Bright herbs, robust garlic, rich almonds and piquant citrus flavors combine for a sauce that you'll want to try as a sandwich spread or dip for raw veggies.

Chimichurri Sauce

1 small onion
1/2 cup sliced almonds, toasted
3 cloves garlic
1 jalapeño, seeds removed
1 1/2 cups packed cilantro leaves
1/2 cup packed parsley leaves
1 teaspoon fresh oregano leaves
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt

In the bowl of a food processor, pulse onion, almonds, garlic and jalapeño until roughly chopped. Add cilantro, parsley, oregano, olive oil, red wine vinegar, lime juice and salt. Pulse until finely chopped. Chimichurri should be processed into a thick paste but not liquefied. Taste and adjust seasoning, adding salt, pepper, jalapeño and lime juice if needed.

[Res]

Try this drizzled over cooked or raw veggies, grains, pasta or any kind of salad. It's also good with crackers and chips as a luscious dip, or on a sandwich as a vegan alternative to mayo.
Serves Serves about 6


1/4 cup extra virgin olive oil
1 small avocado
1/4 cup chopped green onions
2 tablespoons fresh lime juice
2 tablespoons light silken tofu
Sea salt and freshly ground black pepperCombine all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasoning with salt, pepper and lime juice. Dressing can be covered and chilled for 2 days. Bring to room temperature and stir well before serving.

[mtmouse]

I have to amend my assessment of the fudge.

First, I think the funny taste may have been because I used mac nuts.

But whatever, after a night in the freezer, it is absolutely divine! It has the closest texture to real fudge of any raw recipe I've ever tried (and I've tried plenty, LOL). Even DH said he thought it was better than "real" fudge! (He doesn't have a super sweet tooth, though, so I'm not sure his vote counts, LOL.)

Anyway, it's marvelous. I'd serve it to anyone (if I were willing to share!).

[Res]

<H1>Blueberry Sauce</H1>

Serves Serves 6


1/4 cup agave
3/4 cup water
1 pint fresh blueberries (or other berries, or mix of berries)
Pinch of nutmegIn a Vitamix or food processor, run on high for 30 seconds. Pour over raw granola or use as a dip for fruit.

[rain]

I wish we could all get together to do a potluck!

I've been thinking the exact same thing, Sim! The food and company would be the best!! :) If only we could just hop on a plane...

I have to amend my assessment of the fudge...
after a night in the freezer, it is absolutely divine! It has the closest texture to real fudge of any raw recipe I've ever tried (and I've tried plenty, LOL). Even DH said he thought it was better than "real" fudge! (He doesn't have a super sweet tooth, though, so I'm not sure his vote counts, LOL.)

Anyway, it's marvelous. I'd serve it to anyone (if I were willing to share!).

Mmmmmmm, Kathy, that sounds good enough to beg for! (Drool! :p ) I'll have to order some cocoa butter first, but I'll definitely be making it now!

[rain]

Key Lime Pie (from the Summer 2007 Purely Delicious magazine. www.PurelyDelicious.net)

Crust:
3 C finely ground almonds
4-5 fresh medjool dates
2 T coconut oil
1/2 tsp. sea salt

Filling:
2 small ripe avocados
1 banana
1 C juice from key limes
1/2 C mango chunks
1/2 C agave nectar
1/3 C coconut cream concentrate or oil
1 1/2 tsp. vanilla

To make the crust, place all ingredients in a food processor and blend until it balls up. Firmly press mixture into pie pan and set aside.

To make the filling, process all filling ingredients in VitaMix until smooth and fluid. Pour into pie shell and freeze about 6-8 hours or longer.

I cut back on agave nectar because I like it tart and used coconut butter instead (set in bowl of warm water to soften) and 1 vanilla bean.


There's a photo of this here, about 1/3 of the way down the page (sorry, Kathy; more photos that your computer won't like!):

http://www.derekandsara.com/raw/index.php?blogid=1&query=agave

I love key lime pie! I'm going to make this within the next few days.

There are also recipes for Strawberry Cheesecake and Chocolate Raspberry Tart on that website that look great! I'm dreaming about making Chocolate Blackberry Tart this summer. There are lots of wild blackberries that grow around here...free! I'm going to fill my freezer with them for winter smoothies. :) Will the vitamix grind those raspberry/blackberry seeds completely smooth?

[mtmouse]

Rain,

Oh, my computer did fine with that site this time! And the pics (and the recipes) sound great!

That key lime pie recipe sounds fantastic. It'll definitely be on my list, too.

As for the VM and the raspberry seeds, definitely! Sometimes it takes a slightly different technique, though: you will want to whir the berries in some of the recipe's liquid first. If a recipe calls for adding the berries late in the mixing process, when there are other things in there to make it thicker (like avocado or nut butter or even just a lot of other fruit), then more seeds will make it through intact. But it can definitely be done.

Happy eating!

[Christa22]

Hi everyone!
On my 2nd OJ day of my 10 day cleanse, and overly anxious to EAT! :)

I'm sure many of you guru's have been here, but this is one of my favorite recipe sites. Its a community like this, but everyone submits raw recipes, and other members rate and comment on them. Its all grouped by appetizers, breakfast, dessert, dinner, snack, etc. I've found some really great ideas on here! :)

http://www.goneraw.com/

Have a great day!! :D

[Christa22]

Sim,
I'm SO jealous of your Raw Retreat! I've really wanted to do something like that here in the states and havent found any that i've been ready to put the expense out for! You'll have to let us all know how it is. I would die to have someone like Russell James whipping up my meals for me! Have a great time!! :)

[rain]

I made the key lime pie, and wasn't too impressed. Although i may not have done the proportions correctly (I did just a 1/4 recipe, and was distracted), and I used ordinary limes instead of key limes. And I'm so in love with chocolate avocado pudding right now that it's not really fair for me to compare anything else to it! I'll try the key lime pie again later.

The strawberry cheesecake recipe on that same site looks so good (and I also noticed it's on the green chefs site) that I think I'll post it here (as well as the chocolate fudge recipe), in case the site changes. We definitely don't wanna lose track of that chocolate fudge! :p :

White Chocolate-Strawberry Cheesecake

“The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on the forum she got everybody salivating and obsessing over cheesecakes, begging for more! This beautiful pink and red creamy sweetness is light on the nuts and fat and as fresh and healthy as can get with cheesecake, and still be rich and delicious.” - Indulge

Makes 1 9″ Cheesecake

For the Crust:

1/2 Cup Brazil Nuts
1/2 Cup Shredded Coconut
Pinch of Salt
1 heaping TB of Cocoa Powder
1-2 TB Agave
1-2 TB Cacao Nibs
Seeds from 1/4 of a Vanilla Bean

Step 1 Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.

Step 2 Add the agave and cacao nibs and process until the mixture just starts to stick together.

Step 2 Press into the bottom of 1 9-inch springform pan. - If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Step 2 Pour the filling over the crust and chill or freeze until ready to serve.

For the Filling:

2 Cups Fresh Chopped Strawberries
1 Cup Cashews (they do not have to be soaked)
1 oz Melted Cacao Butter
1/4 cup Light Floral Honey or Agave
1 TB Lemon Juice
1/4 Tsp. Salt

Blend all of the ingredients in a vita mix or high speed blender until completely smooth.

For the Strawberry Sauce:

1 Cup Strawberries
Agave nectar to taste

Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.



Chilled Chocolate Fudge

1 Cup Almond Butter or Cashew Butter
1/2 Cup Cocoa Powder
1/2 Cup Agave Nectar
1/4 Cup Cocoa Butter
2 TB Virgin Coconut Butter/Oil
1 TB Vanilla Extract
1/4 Tsp. Sea Salt
1/2 Cup Walnuts (optional)
1/4 Cup Dried Coconut (optional)

Step 1: In a double broiler with a very low flame, slowly melt the cocoa butter with the coconut butter until liquefied.

Step 2: Add all the ingredients except the walnuts and dried coconut to a food processor or blender and combine slowly. You can also mix it by hand with a whisk.

Step 3: If you want to use the walnuts or dried coconut or other ingredients like dried cherries, gently fold them into the batter by hand.

Step 3: Pour the batter into a square glass cake pan or brownie pan.

Step 3: Place the pan in the fridge for several hours until it firms up.

Step 3: With a knife, cut up the fudge into 2 inch squares or any other shape or size and transfer to a serving plate to indulge.




I started growing strawberries in my garden a few years ago and...oh my!!! They're better than any strawberry I've bought (even at the farmer's market)! They're a common variety for growing (Tristar, I think), but I guess not for selling, because they get battered easily. They don't need to be made into anything (and it's hard to not gobble them up as I pick them!), but I'll try to save some for cheesecake this summer.

[mtmouse]

Hi rain,

Thanks for that cheesecake recipe! It sure sounds good.

And interesting about the key lime pie. I haven't yet made the chocolate pudding (because I'm married to my fudge! which recipe I'm still trying to get absolutely perfect), but that and the pie were definitely on my list. Along with the spinach and wild mushroom quiche.

I have guests coming for dinner on the 23rd and I really want to make a spectacular raw dessert. So I'm going to experiment with all three of those and see what I can come up with. I think I'd have to use my frozen organic strawberries for the cheesecake, but hopefully since they're VM'd in both parts of the recipe they'd still be fine.

The nice thing about all those recipes (except maybe the key lime pie) is that I think they'd probably freeze well. Even the lime pie might work just for me, as it might only be the looks that changed.

Anyway, it's time for a little experimenting!

[rain]

Hi Kathy,

You said before that you did try the chocolate pudding recipe (and used your cacao butter instead of the coconut butter and liked that you couldn't taste the avocado in it). Maybe that chocolate fudge is doing something to you, LOL! I've been too afraid of it to try it. But I'm including cocoa butter in the food order I'm now making up, so it will be on my menu shortly. And i'm very interested in the perfected fudge recipe you come up with ! :D I think I'll have to store it in the freezer though, to keep myself from munching my way through too much at a time! I can often stop myself from overindulging by reminding myself that a few minutes of pleasure isn't worth the consequences (which last for days or longer), but sometimes that doesn't work. :p :eek:

The sample of key lime pie that i made spent some time in my freezer, and still seemed fine (other than maybe being a bit darker). But maybe not the best for guests, as you've said.

That quiche also looks fabulous. I've saved alot of the recipes from that green chef site to try later, when the busiest part of gardening season is over (gotta go grow some greens!). I'm fascinated by the recipe for Sarma’s White Corn Tamales (and Sarma's Thai recipes also look interesting to me; I haven't eaten much Mexican or Thai food)...the combination of chocolate with savory flavourings, corn, and mushrooms. One thing about that recipe confuses me, though: It sounds like the corn husk wrapping is eaten with the filling and sauces. I've never considered corn husks to be edible!?

[mtmouse]

Rain,

I haven't made your chocolate pudding. I did make one kind, and I just re-made it recently, because when I reread your recipe I saw it needed apple juice, and I don't have any and prefer not to use juices. So I went back to the other. I think yours would no doubt taste better, though; I'm finding that the pudding I make isn't really yummy enough to get me away from my fudge. :)

Actually, the one I made recently actually started being Cornbleet's key lime mousse. That didn't do it for me at all, so I dumped in chocolate powder and then had to sweeten it a lot. Still kind of blah.

And then I looked at the Green Foods key lime recipe and saw it called for mango and a whole bunch of other things, so I didn't want to bother with that either! (Didn't think I was going to like it enough, given your experience, to be worth the time and effort.)

So now for my dinner party next week I'm down to the strawberry cheesecake! I'm going to make it tonight or tomorrow and then, if it makes the grade, make it up fresh for the guests. At least you don't need to make the crust ahead of time like with the quiche. But if the cheesecake doesn't cut it, I don't know what I'll do! :p

[rain]

Kathy,

Oh, okay, I didn't realize you were posting about a different chocolate pudding. But the apple juice was just something I decided to add to the original chocolate pie recipe that i posted with my pudding recipe, to make it less rich. You could change it...although it also has avocado in it. But I don't taste the avocado (and only tasted it a bit the first time i made the recipe), and it makes it rich and creamy, and I imagine I wouldn't notice it at all if i used the full 1 cup of cocoa. I think I'll try using fresh-squeezed orange juice instead of apple juice in the future (and maybe whole oranges, once i have a VM), or something else.

Lol, you're not helping with my fear of that chocolate fudge! but I can't not make it now... :D

What i didn't like about the key lime pie was that it was too thin. I'm going to try making it again with some cocoa butter (when I get it), to see if that makes it richer. Maybe making it more like the strawberry cheesecake (without the avocado) would also help.

One other thing (while I'm on the topic of changing recipes): After reading some negative things about agave, I've decided to always use dates soaked in water instead of agave. I'll rummage around here a bit to find that info and mosey over to the agave thread to post it...

[mtmouse]

Speaking of avocado, I realized as I was making the first part of the quiche filling (which includes zucchini and nuts and a bunch of things) that it was thick and creamy and very similar to avocado in taste! I think it might be a perfect substitution for avocado-based salad dressings, etc. (Part of my reason for avoiding avocado is that, despite my loving it in salads and other savory dishes, it isn't good for my blood type, so while I do eat it from time to time, I'd just as soon find a way not to.)

[dkotschessa]

Speaking of speaking of avacados, has anybody tried growing them? I was reading about growing them from the pit (suspended in water with toothpicks). Looks like if nothing else it'd make a neat houseplant. Getting the actual fruit would be a bonus (and a money saver).

BTW I'm talking about growing it in a container in my case. I live in an apartment!

-DaveK

[rain]

Now that's an idea, Kathy: zucchini and cashews instead of avocado. I think I remember something about zucchini chocolate cake back in my SAD days. You've reminded me that avocado is also not good for my blood type. But, when I first learned that, I decided to ignore it (for now) because I've already given up enough!

I've just found a new cracker recipe that I like. They come out tender/crumbly, not tough at all. And the smell of combined cumin and tomato coming out of the dehydrator is yummy.


EVERYBODY’S FAVORITE CRACKERS
(Boutenko)

1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt

Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.

Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.

Dehydration time is about 15 to 20 hours.



I used 2 tsp of nama shoyu instead of salt, and ground cumin instead of the seeds (and 2 1/2 tsp of the cumin instead of 3 tsp). I also used only about half an onion, and chopped and added it to the mix by hand, not in the FP because i read that mixing onion with the other ingredients in the FP can make the onion too strong.

They're tasty, but could use a bit more of something. I'm not good with using flavourings by intuition, so I like to go to a recipe site and do a search for recipes that have the spices I'm already using in a recipe to get ideas for what more i could add. I'll do that with this recipe next time i make it.

[Sim]

Simple and Sinful Chocolate Pudding
2 avocados
½ cup raw carob or raw cacao or a combination of the two, if you prefer
1 full cup (12-14) of unsoaked medjool dates (the softer and squishier the better; forget using soaked deglets, they're just not going to give you the right result)
1. blend all the ingredients until the mixture is smooth, creamy, and no lumps.
2. VERY IMPORTANT: taste test. Add more avo for richer and creamier, more dates for sweetness, more cacao if you're a chocolate fiend (or PMS-ing!)
This will keep for 2-3 days in the refrigerator.
Yeah, good luck. No way it could hang around in my house for more than a few minutes.

Now, if you really want to be decadent, make the following and spoon it over the chocolate pudding. To be honest, this dessert served in a water goblet is just divine. Something about taking humble chocolate pudding and putting it in a stemmed glass....

Raspberry Passion Fruit Sorbet
3 cups frozen raspberries
2 passion fruits
1 mango
1 banana
2 unsoaked medjools
(feel free to add pineapple or any other fruits you like)

Just VitaMix or blend these. I think creamy without lumps is ideal but hey, some people like llumps!

[rain]

Hi Sim, That chocolate pudding recipe is very close to the chocolate pie recipe I posted along with my pudding recipe. It does look very decadent. I modified the pie recipe by adding alot of apple juice because I wanted to be able to eat more than just a little bit of pudding (and it still comes out rich and creamy!).

Your recipe has the fruit in the sorbet instead (and much more exotic fruit than plain old apple juice!). Hmmm...if the pudding and sorbet in your recipe were mixed together, it would be similar to mine. But having them separate would be much more interesting, with the contrasts in taste and temperature. That does look like a divine dessert, and I've just reasoned my way into allowing myself to make it! Except I'll have to wait till i get my VM, because there's no way my old blender would whip up such a thick pudding.

After a few days of leaving some cheaper dates to soak, they're very squishy, too (those medjools are too expensive for me). I was using khadrawi dates (ordered from a raw food supplier), which are also quite soft and, with a VM, might not need to be soaked.

Thank you for the ideas about how to make chocolate/carob pudding into a gourmet (but quickly made) dessert! This may become my new favourite. :)

[mtmouse]

I'm still looking for passion fruits! Are they generally available year-round, and if so, where?

:)

[rain]

Kathy, I just noticed a little pile of passion fruits a few days ago (soon after reading Sim's recipe). I can't remember where it was, though. But the food stores I've been in these past few days have been produce stores and Whole Foods. Maybe they were at Whole Foods. I've never had a whole passion fruit but yum, I sure do like the juice! :)

[Christa22]

mtmouse... I get my passion fruit at Whole Foods in the 'weird produce' section. ( i dont know what its really called... thats just where i go when i'm looking for something a little more exotic) They look like little purple-ish eggs. I scrape the insides in my smoothies all the time... Love them! Good luck finding them!

[mtmouse]

Thank you, Christa22!

Wikipedia says they come with yellow or purple skins. We don't have Whole Foods here, but there are a couple of fancier-than-average grocery stores. I'll keep my eyes open!

[rain]

Hi Kathy :) ,

What did you end up making for your guests, and did they like it?

I made that spinach mushroom quiche for a raw food potluck I went to yesterday. I was too lazy to make the crust (especially after reading that yours didn't hold its shape!), so I just spread the filling out onto the teflex sheet (after greasing it with olive oil) and made some crackers, and then cut the quiche into small pieces that could be put on top of the crackers. I eliminated the salt and miso, and used a minimal amount of nama shoyu, as well as cumin, cilantro, nutmeg, garlic, and oj (instead of basil). Some of the people at the potluck said they liked it (one person wanted the recipe), but I'm kind of indifferent about it. But maybe I'm just kind of tired of food!

I got the idea of cutting the crackers with a cookie cutter, which was fun. I pressed the cookie cutter into the "dough" right after flipping it off the teflex sheet, but didn't break the shapes out until it had finished dehydrating. That didn't work very well (it was a complicated shape). Next time, I'll do that before it's finished dehydrating. I'm excited to realize i still have a use for my cookie cutters! Yay, animal crackers (I like finding ways to be a kid. lol)!

[mtmouse]

Hi rain,

The only raw recipe I made for my guests that night was the strawberry cheesecake, and they loved it. I think I said, though, that I had frozen it and thawed it too early, because the pieces didn't really hold their shape once thawed. So it wasn't perfect-looking, but the taste was scrumptious.

I like your idea of putting quiche filling on crackers. Could have possibilities.

Last night I made Boutenko's "favorite crackers". They smell good, but I have to hope the raw red onion in them gets deactivated more than I think it is now. I did use her suggestion to score the crackers before turning, but the ones on the end crumbled when I did that. I'm going to dehydrate the rest until really crisp (because of the onions) and I'll see if the scoring helps. When it's just for me, I don't care what shapes they break into.

[rain]

Hi Kathy,

That strawberry cheesecake recipe sounds like a keeper: a scrumptious dessert that's less than 50% nuts! Borrowing the psyllium idea from the quiche recipe, maybe a bit of psyllium would firm it up? Although I found the quiche to be kind of rubbery, so I'd try just a pinch of the psyllium. Too bad green and red make brown when mixed together, because I remembered what you'd said about the blended cashews and zucchini when I was making the quiche: very pudding-like. It would work OK for blackberry cheesecake, though. I look forward to experimenting with berries this summer!

Those Boutenko's "favorite crackers" didn't crumble for me much more than other crackers I've made. Although their texture is crumbly. But I like that better than tough (which is how Matt Amsden's onion crackers turn out for me). I just scored them at the usual time (right after flipping them off the teflex sheets). That's what I thought the recipe was saying to do (I just imagined it was assumed there'd be some dehydrating time before the scoring). One recipe covered 2 teflex sheets for me, and they turned out to be a good thickness. Did you make yours thinner than that? And I try to grind up the flax seeds as much as I can in my old blender; maybe that helps the crackers hold together better. After I was done playing with my cookie cutter, I had lots of little pieces of cracker. With the cumin in them, they were good mixed with raisins (cracker granola!). This last time, I made them with 3 tsp cumin, 1 tsp coriander, 1/8 tsp cinnamon, 1 clove of garlic, and about 1 Tbsp soaked and chopped dulse (no salt or nama shoyu). They were pretty good, considering they had no salt!

[mtmouse]

Well, you could always peel the zucchini and lose the green! (Not for everything, obviously, but if you wanted "avocadoness" without green color.) But I'm not sure I follow your thinking about the red-green as applied to the cheesecake.

I don't think I'd really want to stiffen up the cheesecake much. I'd either simply serve it earlier, while it's still partially frozen, or I'd put the crust into individual ramekins and put the cheesecake mix in there and just refrigerate. It would be plenty pudding-like that way.

I made my Boutenko crackers fairly thick, I think. I made them into one sheet, perhaps 10x18".

And I scored them after dehydrating the first half but before flipping, because the bottom was already fairly dry and I didn't think it would take kindly to scoring. I'll find out tonight how I like them.

Oh, I was going to say, I did grind the flax and cumin seeds in the Vita-Mix first, so they were very fine. But the tomato is the only liquid for the flax to soak up, so it's a little strange.

My favorite crackers are (1) my red dragon chili-lime version, and (2) rosemary crackers (without much rosemary). So far no other recipe has bumped them IMO!

[rain]

Well, you could always peel the zucchini and lose the green! (Not for everything, obviously, but if you wanted "avocadoness" without green color.) But I'm not sure I follow your thinking about the red-green as applied to the cheesecake.

I don't think I'd really want to stiffen up the cheesecake much. I'd either simply serve it earlier, while it's still partially frozen, or I'd put the crust into individual ramekins and put the cheesecake mix in there and just refrigerate. It would be plenty pudding-like that way.



Doh! Of course, peel off the green! That seems obvious now; thanks, Kathy! What I meant was that mixing red strawberries and green zucchini would make a brown cheesecake, which would be odd with the strawberry taste. I think I'll make it as the recipe says the first time, and then maybe I'll understand better what you mean about not wanting to stiffen it up much. In summer, it would be nice really cold (although I'd also like to be able to take it to the raw potluck).


I made my Boutenko crackers fairly thick, I think. I made them into one sheet, perhaps 10x18".

And I scored them after dehydrating the first half but before flipping, because the bottom was already fairly dry and I didn't think it would take kindly to scoring. I'll find out tonight how I like them.



Your crackers are just a bit thicker than mine (2 pieces, each about 12'x12'). But I imagine they would crumble more if scored when drier (as opposed to wetter).

[Bogi]

I haven't tried this recipe, but I have the feeling it's probably the same what you can buy at One Lucky Duck. I've just found it on the net, I copy and paste it here. My fave is the mint chococips.:rolleyes:

Ingredients
2 cups raw cashews, soaked in filtered water for 4 hours (or more)
2 cups young coconut meat
1 cup filtered water, as needed
1 cup agave nectar (preferably raw!)
1/4 cup coconut butter or expeller pressed coconut oil
2 tablespoons vanilla extract
1/2 vanilla bean, seeds of (or double your vanilla extract)
1/2 teaspoon sea salt

Directions

1 In Vita-Mix, blend all ingredients (except cashews and approximately 1/2 the water) until creamy and smooth.
2 Add water as needed to keep the mixture circulating through the blender.
3 Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture.
4 After that, “chill in the fridge and process in an ice cream maker according to the manufacturer’s directions” is the final instruction on the recipe I base mine on. However, I don’t have an ice cream maker at the moment, so I just whip it up good in the Vita-Mix and pour it into little cups and freeze as is. If I’ve put enough coconut oil/butter into the mix, it will be plenty creamy and spoonable out of the freezer.

5 VARIATIONS.
6 I ALWAYS make chocolate because that’s my favorite! -- I add raw cacao powder until it’s chocolately enough for me in the coconut and agave mixture.
7 Another variation is adding fresh peppermint leaves and stirring in raw cacao nibs for mint chocolate chip.
8 You can also add any kind of fruit.
9 YOUNG COCONUT MEAT, WHAT’S THAT? These are available at Whole Foods or ethnic grocery stores, generally. The best price on them is at the ethnic stores. In St Lou they range from $1.59 each to $3.99 each for the same kind of coconut depending on where you buy them. These are not the small, brown hairy looking coconuts, but the shaved white big coconuts. The meat inside them is soft and gelatinous. You use a cleaver to cut a small square in the top, and drink the coconut water out with a straw (or dump it into a glass). It’s full of electrolytes -- nature’s Gatorade. You can also use it in the ice cream instead of filtered water. When the water is emptied out you hack the coconut in half and scoop out the meat. The amount of meat in the coconut varies greatly -- try to pick coconuts that seem heavy for their size. I will drink the water and freeze the meat until I have enough meat to make the recipe and then defrost it while I soak the cashews. It does require some effort especially when you haven’t done it before, but it’s worth it!
10 ENJOY! :).

[rain]

These crackers have a wonderful texture: tender and crumbly (but not so crumbly they don't hold together well enough).


Just like Ritz crackers

2 1/2 c. walnuts, soaked 1 hr. or more
2 1/2 c. cubed zucchini
1/2 c. ground golden flax seed
1/4 c. hemp seed
2 tsp. sea salt

Grind walnut in FP until they are in very small uniform pieces (cous cous looking) - transfer to bowl
Grind zucchini in FP until they are in very small uniform pieces - add to bowl
Add ground flax, hemp and salt. Blend well. Add enough water to make spreadable dough ( 1/2 to 1 cup)

Spread between 2 trays lined with teflex

Dehydrate - Flip - until crisp

Cut into chips - flat bread or desired sizes.



You can see a photo here:

http://rawfoodtalk.com/showthread.php?t=19073&highlight=ritz+crackers

[growingup]

I got tired of buying diluted frozen acai so I decided growing my own. If you want to try go to http://www.acaifarms.com They got cheap trees and mine are doing pretty good.

[darjeelingirl]

Hi! I'm mentally preparing what to eat and not eat after the cleanse and I have a few questions:

1. Is there a list of alllllllll the recipes on this thread? There are so many! It would be great if they were listed somehow...

2. How do you lightly steam a vegetable? Do you need any special equipment?

3. How do you warm up a soup to still keep it mostly raw-ish? Are people using microwaves or on the stove?

thanks!

[mtmouse]

Hi darjeelingirl,

As far as I know, there isn't any way to index the recipes here (and there are many more in the 30-Day Raw Food Challenge thread). The best way is to start at the beginning, scan through the posts (they aren't all recipes, so it doesn't take as long as it would seem), highlight and copy the ones that interest you, and then paste them into a program like Word for storage or printing (or maybe even some recipe database software, which could then be searched).

To lightly steam, you can just put the veggies in a tiny amount of water and cook until the water is gone. However, I don't think they would qualify as raw after that.

If you heat soup on the stove or especially in the microwave, you're cooking it and it's no longer raw. The only way I know to make warm raw soup is in a Vita-Mix, which will warm up stuff while it's processing. To be raw, the food needs to be under 115 degrees. That means you can stick your finger in it and keep it there without discomfort.

I think any amount of microwaving, even if the final product is under 115, probably destroys the vital enzymes and the food would no longer be raw.

But "raw" is a spectrum, and any time you add more raw stuff to whatever else you've been eating, you're doing yourself a service! You don't have to be all or nothing, and you certainly don't have to be "all" right from the beginning--or ever, for that matter. :-)

Enjoy!

[KathyKath]

this may seem like a dumb question, and this may not be the best place to ask it, but i am wondering about sun-dried tomatoes. can i buy them raw? i can only assume that the ones packaged in water or oil are not raw, but are there other types i can buy that are raw? if not, what do i need to do to them to make them raw? any info on this would be much appreciated!
thanks :)

[Sunnyshine]

this may seem like a dumb question, and this may not be the best place to ask it, but i am wondering about sun-dried tomatoes. can i buy them raw? i can only assume that the ones packaged in water or oil are not raw, but are there other types i can buy that are raw? if not, what do i need to do to them to make them raw? any info on this would be much appreciated!
thanks :)

Hi Kathy, You can dry tomatoes yourself. Either in the sun, or in the dehydrator. Then you can store them dry on in cold pressed olive oil and they will still be raw. Technically anything labeled "sun dried" should still be raw because it's only been dried in the sun, not cooked. But unless the packaging specifically says that this is the method they used, you can't be sure. They may have dried them in ovens over 115, in which case they wouldn't be raw any more.

Hope that helps--good luck!

[KathyKath]

Hi Kathy, You can dry tomatoes yourself. Either in the sun, or in the dehydrator. Then you can store them dry on in cold pressed olive oil and they will still be raw. Technically anything labeled "sun dried" should still be raw because it's only been dried in the sun, not cooked. But unless the packaging specifically says that this is the method they used, you can't be sure. They may have dried them in ovens over 115, in which case they wouldn't be raw any more.

Hope that helps--good luck!

Sunnyshine - that definitely helps, thanks a lot! :)

[mtmouse]

this may seem like a dumb question, and this may not be the best place to ask it, but i am wondering about sun-dried tomatoes. can i buy them raw? i can only assume that the ones packaged in water or oil are not raw, but are there other types i can buy that are raw? if not, what do i need to do to them to make them raw? any info on this would be much appreciated!
thanks :)

KathyKath,

You can definitely buy "sun dried" tomatoes at health food stores or food coops, and almost certainly at a place like Trader Joe's or Whole Foods. As Sunnyshine says, there may be some risk as to whether they actually have been dried at a low enough heat to qualify as raw, but I take that risk most of the time. :) So if you don't have a dehydrator, you'll still be able to find them at least.

Happy eating!

[KathyKath]

KathyKath,

You can definitely buy "sun dried" tomatoes at health food stores or food coops, and almost certainly at a place like Trader Joe's or Whole Foods. As Sunnyshine says, there may be some risk as to whether they actually have been dried at a low enough heat to qualify as raw, but I take that risk most of the time. :) So if you don't have a dehydrator, you'll still be able to find them at least.

Happy eating!

Thanks, mtmouse! That's reassuring for me, since I do most of my shopping at Whole Foods anyway. I am actually going today to stock up on as much produce as will fit in my cart - I just finished day 10 yesterday and I am so ready to start eating! And I'll look for the tomatoes as well! Thanks again :)

[Sunnyshine]

Oh I really shouldn't be on this thread! I told myself when I started this MC "Self, no drooling over raw food recipes until you're on the OJ!!" But here I am :p I've made a new file just for chocolate :D I can't wait to make chocolate pudding and fudge and cheesecake! I can hardly get past my chocobanana smoothies, but the fudge sounds absolutely divine. I'll be dreaming about all the good things to come...

[Res]

This is so delicious you'll want to die...

Custard:

1 free range/ organic egg
1/3 papaya
2 TBLEs RAW butter
1 TBLE Unheated honey

Blend on low for 10 seconds. Immediately pour into bowl, or eat it out of the blender (it thickens)

From "The recipe for living without disease" by Aajonus Vonderplanitz

*seriously, I can eat this every day. :D

[trooperwife]

I am starting the MC tomorrow morning and want to be sure that when I am done, that I have the needed groceries for the RAW diet. Where do I go to get the recipes themselves?:rolleyes:

[sbslider]

I have wondered the same thing myself, I am pretty sure you need to hunt through this thread and choose what interests you. A seperate thread for just recipes, no commentary, etc. would be nice.

[KPainter]

I've been slowly reading through this thread in prep for breaking the fast and working raw foods into my diet. The fact that I'm at least 5 days away from the end of the MC (and hoping for more!) didn't stop me from going to the healthfood store and stocking up on non-perishables (Bragg's, dulse, almonds, sunflower seeds, coconut...) . LOL

Hey, a girl can dream...