LemonHead Recipe Box

[Res]

I'll start up this puppy by reposting. I'm REALLY excited because I received my Raw Food book in the mail yesterday and it's lookin DARN GOOD. Plus, I have another Great Cookbook with loads of fun recipes.

I also have a Raw Apple Pie recipe that I think you'll like. I've made it for my sons dozens of times and there's usually nothing left. :)

Feel Free to POST, POST, POST. ;D This will help us to keep in touch too. ;)


Fresh Mozzarella Plate

2 Med cucumbers peeled and sliced thin
1/2 lb "Fresh" mozzarella cheese sliced
1 cup cherry tomatoes halved
1 cup fresh basil leaves, packed (Yum!!)
1 tsp sea or celtic salt
10 grinds fresh black pepper
2 TB Extra Virgin Olive oil

Layer overlapping slices of cucumber on plates. Top with fresh mozzarella slices.

Arrange cherry tomato pieces and sprigs of fresh basil on cheese.

Sprinkle with salt and pepper. Drizzle delicately with olive oil

Serves 4


AND

Agean Salad

2 1/2 cups med cuc's peeled seeded and sliced
1 med tomato seeded and chopped
1/3 cup green pepper minced (I'd use red cause I like the flavor better)
8 pitted black olives, cut into quarters
1 med scallion, sliced
3 Tbsp feta cheese (Now we're talking!)
1/4 cup red wine vinegar
2 1/2 tbsp extra virgin olive oil
1 TBS fresh oregano chopped, or 1 tsp dried
salt and pepper to taste

combine diced cuc's, tomato, green pepper, black olives and scallions in large mixing or serving bowl.

crumble feta over top. drizzle vinegar and olive oil over salad.

Sprinkle with salt and pepper and oregano. Toss at the table before serving.

Serves 4

[Res]

Salad Dressing:

1/2 cup organic apple cider
1-2 TB raw honey
1/3 cup virgin olive oil
1 tbsp fresh herbs or a pinch of dried
1/2 tsp Braggs liquid aminos
1-2 cloves garlic (aphrodesiac for Debbie)

Blend in a glass jar and refrigerate.

[Res]

This is actually really good for breakfast or a snack:

1 Banana cut into bite sizes
1 stalk of celery cut into bite sizes
6 Date chopped

Mix and eat....it's a really great combo and a nice sensation with the salty and sweet, crunchy and soft.

:)

[Res]

I Spent Ooodles of time cleaning up these RAW Soup recipes here on the board only to get a message saying, "Message is too big, hit the back button and remove some". I did that and of course it was deleted.

*If you don't have the supergreens powder (I don't) then don't worry about it.

Rejuvenating Recipes

AsparaZincado Soup

15 minutes to prepare. Serves 3-5. This great soup is rich in zinc and has a rich tomatoeee flavor.
12 stalks medium asparagus (or 17 thin stalks)
1 avocado
5-6 tomatoes
1 cup fresh parsley
3-5 sun-dried tomatoes (bottled in olive oil)
¼ cup dried onion
4 cloves fresh garlic
1 red bell pepper
Bragg Liquid Aminos to taste
1-2 Spice Hunter’s Herbes de Provence
2 tsp. Spice Hunter Deliciously Dill
2 lemons or limes, cut in thin slices
Trim and dice the tips from the asparagus and set aside for a garnish. In a food processor or Vita-Mix blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion and red bell pepper. Then blend the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with Bragg’s to taste or serve cold in the summertime. Sprinkle diced asparagus tips on top just before serving. Yummy!




AvoRado Kid Super Green Shake

This is by far Dr. Young and Shelley’s favorite cool green shake, and they enjoy it for breakfast, lunch and dinner-or anytime they want a snack. It’s a great way to get concentrated nutrition and chlorophyll of green powder and soy sprouts powder. The cucumber and lime cool the body, and the essential fats in the avocado and soy sprouts make this shake one that you can burn on for many hours. Serves 1.

1 avocado
½ English cucumber
1 tomatillo
1 lime (peeled)
2 cups fresh spinach
2 scoops soy sprouts powder
1 scoop SuperGreens
1 pkg. stevia (Shelley recommends Sweet Leaf With Fiber)
6-8 ice cubes
Blend on high speed to a thick, smooth consistency. Serve immediately.




Variations:
Add coconut milk or fresh almond milk for a cremiwer shake
Substitute a grapefruit or lemon for the lime for a different taste.
Add 1 tablespoon fresh grated ginger
Add some seasonings that are bottled in oil (without alcohol) for a new exciting twist of flavor.
In the summer, freeze AvoRado Kid into pops for a cool frozen treat.


Broccoli/Cauliflower Soup


1-2 cups broccoli, chopped
1-2 cups cauliflower, chopped
1 cup cucumber juice or veggie broth
1 avocado ( off cleanse can use ½ cup soaked almonds)
1 clove garlic, minced
¼ tsp. Curry powder
1 Tbs. lemon or lime juice
1 Tbs. Braggs Liquid Aminos
½ tsp. Real Salt
In a food processor or blender, combine the almonds with the cucumber juice or broth, and garlic. Blend well. With machine still running, add the broccoli and cauliflower and blend until smooth. Lastly blend in seasonings and lemon/lime juice, Bragg Aminos and salt. Add more broth or water to desired consistency.
Variation: Use this recipe for salad dressing.

More tomorrow.

Love,
~Res

[Res]

These soup recipes work really well when you're coming off the cleanse. Here's a few more:

Celery/Cauliflower Soup

1 onion peeled and chopped
1 whole head of celery, trimmed & chopped
(save some celery leaves for garnish)
1 head cauliflower, trimmed and chopped
1 Tbs. Olive or Udo’s Oil
1-2 quarts vegetable stock
½-1 quarts almond milk
salt, pepper to taste
use seasonings of choice to taste


1. Steam-fry the onion in a little water in a large soup pan for about 5 minutes without browning. Pulse-chop the celery and cauliflower in the food processor until finely chopped.
2. Add the celery and cauliflower mix to the pan and warm until tender. Add the vegetable stock, almond milk and simmer for about 15-30 minutes, or you can leave this raw and not cook at all.
3. Puree the soup mixture in a blender or food processor until smooth texture is achieved. Season with salt and other seasonings of choice. Serve warm or cold.




Chunkie Veggie Soup


2 1/2 cups fresh carrot juice
1 avocado
6-8 celery stalks
1 summer squash
small bunch of arugula
spice options: parsley, basil, coriander

For broth, blend carrot juice, avocado and 3-4 celery stalks. Grate squash and celery, adding finely chopped arugula and other fresh green spices last. Serve in a bowl or cup; decorate with fresh herbs.
Celery Soup
4-5 stalks of celery (including leaves if fresh)
3 cups pure water
2 Tbs yeast-free instant vegetable broth
Cook celery until tenderized. Add water and broth mix. Pour all into blender. Blend 15-29 seconds. Reheat and serve. Use flax seed oil, Bragg liquid Aminos, and cayenne pepper to taste.




Clean and Simple Soup


1 cucumber, cubed
1 avocado, cubed
mint (optional)

Place ingredients in food processor with S blade. Mix until almost smooth. Serve garnished with mint leaf.




Creamy or Crunchy Broccoli Soup

15 minutes to prepare. This high-protein soup is for broccoli lovers!
2 cups vegetable stock or water
3-4 cups broccoli, chopped
1 red bell pepper, chopped
2 red or yellow onions, chopped
1 avocado
1-2 stalks celery, cut in large pieces
braggs liquid amino to taste
cumin and ginger to taste

1. In an electric skillet, warm 2 cups of water or stock, keeping the temperature at or below 118 (finger test). Add the chopped broccoli and warm for 5 minutes.
2. In a blender, puree the warmed broccoli, bell pepper, onion, avocado, and celery, thinning with additional water if necessary to achieve the desired consistency. If desired, save the broccoli stalks, peeling off the tough outer skin; process them in a food processor until they are small chunks, and add to the soup just before serving to add crunch!
3. Serve warm, flavoring with bragg’s, fresh ginger, cumin or any other spices you like. Add a slice of lemon on top to garnish.

[Grand_Mommy_Kira]

Hellooo Res!

Wow! Your recipes sound great! I will use them when I come off the MC.

I do have one question...I am allergic to alvocado's, is there a substitute I can use? Please say "yes."

Thank you sweetie!

Kira Moon

[Res]

Hiya Kira Moon Lady! :)

Of course you can omit the avocado. I think you can substitute anything that's green with fat in it....hmm, thinking, thinking. ??? Or just omit the avocado all together.

Anyone else out there know what Kira can substitute with?

Love,
~Res

[hannakitty]

found this on another site

Substitutes:

* chayote squash (Once cooked, this works as an excellent low-calorie substitute for avocados in many dishes.)
* (for guacamole) peas (Purée raw peas in a blender.) OR
* (for guacamole) asparagus (Cook until tender, chill, then purée.) OR
* (for guacamole) broccoli (Cook until tender, chill, then purée.) OR
* (for salads) artichoke hearts

hope it helps!

looking forward to trying some of these delicious recipes Res! it's making me desire my pink tongue even more!!!
;)

tracy

[Grand_Mommy_Kira]

Helloooo Res & Tracey!!! ::)

Oh, thank you so much for the recipes and the substitutes for avocado! I love broccoli, artichokes, asparagus and squash! :-* Yummy, Yummy! :P

No peas for me though! They are as yukky to me as avocado and okra. :-X

I love all other veggies though. Thank goodness there are so many to choose from to eat. ;D

I will check in with you later.

Love & Kisses!!! :-*

Kira Moon

[Res]

Creamy Tomato Soup Super Easy

4 Roma tomatoes
2 green onion tips (about 1 inch of white/light green part)
¼ green pepper
1 cup vegetable broth
1 avocado
1 teaspoon Real Salt
Pepper to taste.
Liquefy in blender. Heat just to warm.



Creamy Vegetable Soup

Be sure to blend it thoroughly ( I think blender is best) so you get a rich, even, smooth, creamy texture.

1 cup onion, chopped
2 cloves garlic, minced
2 large leeks, chopped
3 celery stalks, chopped
2 cups shredded green cabbage
½ lb asparagus, cut small
(use after cleanse1 pkg. soft FRESH tofu)
4 cups vegetable broth
2 tsp dried dill, 2 tsp dried basil, 1 tsp dried oregano
Real Salt and pepper to taste

In a skillet, steam-fry the onions and garlic for a few minutes. Add cabbage, celery and asparagus. Transfer to a large pot, add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt and pepper. Simmer just to brighten veggies. Let cool a bit, (the puree in a blender or food processor two cups at a time with some of the tofu), and return to another pot. Heat soup, not to exceed 118, and serve.



French Gourmet Puree

Serves 6.
1 avocado
2 stalks celery
1 head Romaine lettuce
1 small tomato
1 handful spinach
1 small cucumber, peeled
2 cloves garlic
1/3 onion
2 tablespoons olive oil
Herbes de Provence
Sprouts (optional)

Puree all vegetables with a Green Star/Green Power juicer with a blank blade for pureeing, doing the onion last. Mix in olive oil, and Herbes du Provence to taste. Serve with sprouts sprinkled on top.

[Res]

Green Gazpacho Two Ways

Serves 4-6 people.
Wonderful alkaline soup, packed with chlorophyll.

2 avocados
2 green bell pepper
6 roma tomatoes
11/2 large English cucumbers (or 2 average size)
1 head Romaine lettuce
½ red onion
3 cloves garlic
¼ cup fresh lemon juice
¼ teaspoon Real Salt
2 tablespoons loive oil
11/2 teaspoons basil
½ teaspoon dill
¼ teaspoon oregano
1/8 teaspoon sage powder
Chop all vegetables. Mix avocado, lemon juice and garlic in food processor (with S blade), until smooth and empty into bowl. Process tomatoes and romaine until smooth, and add to bowl. Pulse peppers, cucumbers and onion until chunky (approximately 1/8-1/4 inch) and empty into bowl. Mix well with salt and olive oil, and herbs if desired.



Gazpacho

4 cups fresh tomato juice (you make)
½ cup cucumber, chopped
¼ cup green bell pepper, chopped
¼ cup celery, finely chopped
1 Tbs. Olive Oil
½ tsp. Pepper
½ tsp. Basil
½ tsp. Garlic, minced

Combine all ingredients. Cover and chill overnight.

*smooches
~Res

[WabiansGirl]

Hey Res,
thanks for all the recipes. Hope you are doing well. I'm having a hard time with breakfast though--any recipes or suggestions I would love. If you'd like, you can reach me at cherish2949@yahoo.com I'm getting Dr. Mercola's newsletter, but I have a few questions. Take care!

[shirleyhon]

Which raw food book did you get?

[Res]

Gah, I'm never notified anymore of responses so I'm sorry for responding so late!

Okay, For WabiansGirl: You might think this is yucky, but try it...it's delicious:

1 stalk celery chopped
1 banana
4-5 dates chopped.

Mix and eat. I eat this for breakfast a lot!


Shirley one of the cookbooks I bought was "Recipes for Life from God's Garden". I'm still making my way through it.

The other is from Dr. Mercola (he has meat and dairy recpies). If you're all raw you won't want this one but it's a good one! "Total Health Cookbook".


I hope everyone is doing well.

Love,
~Res

[shirleyhon]

Thanks!

[Res]

This is so delicious. I've made it dozens of time. My son's even love it!

Raw Apple Pie

Crust:

2 Cups ground walnuts
3/4 pound soft dried dates, pitted and chopped

Filling:

3 Large apples, peeled, cored, quartered and sliced in 1/4 in pieces
Juice of 1 1/2 lemons (HAH!) about 4 TBLs
1 Tsp cinnamon

To Make Crust:

Blend walnuts to fine powder. Chop dates in food processor. Knead together, put into a pie pan and chill overnight.

To make Filling:

Soak apples in lemon juice and cinnamon overnight. The next day, pour into crust.

Makes a 9-inch pie and serves 8-10

(Have to find the almond "whipped cream" creme recipe)

[Res]

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.

[Res]

I'm looking into make cheese from home. It appears to be a bit time consuming, but how cool to have homemade, waxed cheese hanging from the ceiling! ;D Plus this way you bypass all the additives and junk.

I found a nice link for making homemade Mozarella in 30 minutes. My first attempt will be in the first week of September.

Here's the link: http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html

[Guest]

Greetings, I completed a thirteen-day MC earlier this month. In an effort to move back toward a better diet, I have rediscovered sprouting. I am a little surprised there is not more (any?) information on this web site about sprouting. Anyway, I do not have a bunch a recipes to share, but I do have a few web sites to recommend if you are interested in pursuing a fantastic raw, high energy food source.

Let me note that I have only used special "sprouting seeds" for an alfalfa/clover/cabbage/radish mix that I bought at my local health food store. I have successfully sprouted several types of beans and grains buying just organic bulk seed from that same store. It is much cheaper than the "sprouting seeds" you can buy online. I suspect I will try those seeds as well at some point, just for the increase variety, and because I absolutely love onion sprouts.

Sprouters: www.sproutamo.com

The easy sprout is highly recommended by many people. I got two yesterday and I am trying them out. Can't provide any real feedback yet, other than it looks much easier than my old screen and jar method. Also, if you buy right from this site, they are extremely quick, and cheap shipping. I got mine in two days from order.

Seeds: www.sproutpeople.com

These guys have it all. You can learn most everything you would want/need to know about sprouting on this website. However, I am still waiting to get a question answered that I emailed nearly a week ago. It is a Mom and Pop (and a few kids) operation, I suspect they are generally very busy.

Seeds: www.sprouting.com

I am sure you can find lots more as well searching the web. I have only been doing this for less than a week, but having lots of freshly grown sprouts, some tomato and avocado and other salad veggies makes a fantastic sprout salad lunch or dinner.

Seriously consider adding home made sprouts to your diet. They are much better than what you buy in the store, and cheaper once you get past the initial sprouter costs. You can make your own sprouter with cheesecloth and a glass jar, if you want to start lower budget. I would recommend at least getting an $5 kit from your local health food store, which usually includes a metal or several sizes of plastic screen and a jar.

Cheers! Matt 8)

[Res]

Yay Matt! ;D GREAT Addition to this lacking little Recipe Box! :)

Congrats on finishing a 13 Day Cleanse! ;D

Yes! Sprouting is essential to health. I wholeheartedly agree.

I tried to find Alfalfa seeds just yesterday at my local health-ish food store (Henry's Marketplace) and they no longer carry Alfalfa seeds. I'll have to either get them online or pick them up from Whole Foods.

Thanks so much for posting this info and the links. I'm on my way to check em out now. ;D If you have anything else to share, please Post Away!

Take care,
~Res

[Guest]

Hi Res, I am hoping to make Essene bread this weekend, if the part for my Champion comes in time. The recipe is from Sprout Garden Indoor Grower's Guide to Gormet Sprouts, by Mark Braunsteing. Good book.

The recipe is not unique to him but is thousands of years old. Just 1 1/3 cups of wheat. sprout it until the root is about 1/4" long, and it tastes a bit sweet. Grind it up, shape into a loaf.

Here is where it can get interesting. Most recipes specify baking in the oven for varying lengths. I hope to the warm weather here holds up, and I can bake it on the roof of my house! One full day in the sun for a loaf no thicker than 1 1/2" is supposed to do.

I will let you know how it comes out.

Matt

[Res]

That sounds incredibly fun! :) With the way the heat is here lately, I could fry eggs on the sidewalk. :-/

I'm getting ready to venture into "Cheese" making shortly. I have the raw milk and culture and all the utensils, I'm waiting for the cheese press to arrive. ;D

I'm pretty sure several people on this board are strictly vegan, but that's not the route I'm going. I believe "balance" is the key (and I don't mean eating only 1 cheese danish a t a time ;)).

Definitely keep me posted on how the bread turns out. :)

Have a great weekend! ;D
~Res

[fancy1]

So how did the Cheese making go???

I have a question... Is it possible to freeze fresh Vegies (eg. Yellow and red peppers) without blanching them and about how long do they keep in the freezer.
Normally I would not think of freezing them... Fresh is so much better, but my daughter gave me a whole bunch and I don't want them to go to waste. Any help would be wonderful

[Res]

The cheese making equipment is still sitting in it's packaging. How's that for being motivated? 8)

I freeze veggies often without blanching...that is if I'm not going to freeze them for months. If you're freezing for months, a wee bit of blanching is necessary.

I freeze: bell peppers, hot peppers, zucchini (I cut up each veggie and let it sit for a few minutes draining on paper towels) and after they drain I still wipe them with a paper towel and then freeze them on a cookie sheet. Single rows. The move them to zip lock freezer bags.

More recipes coming soon. :)

[fancy1]

Thanks for the valuable info...
Try out that new Cheese maker.. I want to hear how you like it... LOL
Have a wonderful day

[Res]

You have a wonderful day as well! * ;D

Most likely I'll be up to my armpits in cheese (eww, don't picture that) during this next cleanse. *I get extremely creative and motivated when denying myself. * 8)

[fancy1]

Wow.. I have to try that Raw Apple Pie...
Sounds DELISH
So glad you are willing to share....
Thanks....

[Res]

It's really good. Let me know what you think: :)

To any RAW FOOD PRO's: Please share a Seven-Day Meal plan with those of us who are interested in transitioning to all raw. Please? OR just give us some ideas of what a typical day is like for you. :)

Thanks! ;D

~Res

[mladyJane]

HI, all for breakfast( that's a foreign meal for me) try a fruit smoothie-1-2 bananas, a handfull of strawberrys or other berries or a piece of fruit like orange,peach,apricots,pineapple,pear,etc.,4-6 oz. of water or you can use juice(fresh squeezed best),some honey or maple syrup for sweetening .For a chocolate variation that is'nt chocolate try adding some carob powder to taste.Another breakfast suggestion--cut up pieces of fruit-apple ,orange,banana,Sprinkle some pecans or walnuts or chopped almonds on it,try a sprinkle of cinnamon on it ,or a squeeze of lemon or orange juice on it--different fruits or nuts,seeds combinations can be used.A few dates with an almond put into the cener of the date also would make a great breakfast idea I know it makes a nice little snack so play around with it and see the neat things you can come up with. ;) ;) ;)

[mladyJane]

Hi, Res how are you? I'm not totally raw but do eat a high raw diet.I don't eat breakfast but I've left some breakfast suggestions for anyone interested.I've got lots of vegie-raw food cook books and I very seldom use them I find I like to experement and just look in my fridge and see what I want to throw together for my dinner meals.Late morning and early afternoon are fruit meals for me--an apple and a banana,A peach and an orange or apple, sometimes just 1 peice of fruit if I'm not very hungry.Other times I like a nice big fuit salad. 1/2 diced apple,peel left on, 1 orange, 1 banana,a few raisins,a sprinkle of course shredded coconut(different fruit combos can be put together including using a few chopped soaked dates in place of the raisins)For my evening meal I like to have a nice big bowl of salad with a good home made dressing. (one of many combos you can do) 2 leaves of romaine lettuce,chopped,a handfull of spinach,a few sprigs of chopped parsely, 1 tomato 1/2 ed and cut in half again and than cut into thin slices,1 avocado sliced,about 3 inches of cucumber quartered and sliced semi-thin ,1 carrot shredded . Toss well .A dressing that I recently found that I really like to follow Miso walnut dressing ----2 tbls. of miso(get a light one made of barley or wheat)1/3 cup freshh raw walnuts,1/4 cup sesame oil,1 tbls.raw or unpasturized honey,2 1/2 tbls.brown rice vinegar. Blend all ingred, together in a blender untill smooth.If you like a thinner consistancy than add a little water.Serve immediately or refridgerate.(makes a yummy vegie dip for raw vegies too.)

[mladyJane]

A nice little dessert treat that is pretty quick to throw together !/2 cup sesame butter(tahini),organic,1/4 cup honey,1/2 cup carob chips(or pure chocolate chips),1/4 cup chopped pecans or walnuts , 1/4 cup raisins ,1/4 cup medium shred coconut --mix all together.Form into balls.Roll balls into fine coconut or fine ground nuts so they are coated all around.Eat and enjoy--these are one of my favourite sweets.(you can use any other organic nut butters--chunky peanut butter works good too.) refridgerate if not consumed right away.For variation try also adding about 1/4 cup diced dry apple or fresh if you are consuming right away,or same quantity of apricots,dried or any other dried fruit.

[Res]

Hiya MiLady! http://www.kurts-smilies.de/wink2.gif

What a treat to wander in here and find your "mouth-watering" ideas and recipes! ;D That's what I'm talking about!! :D

One of the best dressings for salad (I didn't think so when I heard about it) is simply Cold Pressed Virgin Olive Oil and Balsamic Vinegar! Calgon, Take me away!
It's so simple and delectible. The combo of healthy olive oil and the flavor of the vinegar couldn't get any better (except to add a small handful of chopped garlic to the salad). My Cleanse Buddy Debbie said that "Onions and garlic are an aphrodesiac". ROFL ;D I tend to agree. ;)

This is very cool. Thank you for adding to the Recipe Box. I'll see what else I can come up with, things easy and practical and I'll add them here. And don't forget to turn your CLOCKS BACK, like I just about did!

Love,
~Res :-*

[reenieboo]

Hey Res,

I am on my first day after the fast break and tried the celery, dates, banana breakfast. I IS GOOD!! Thanks for the recipe. I added some chopped almonds and fresh squeezed orange juice over it. YUM!!!! :o

Thanks again,

Reenieboo 8)

[Res]

Hiya Reenieboo!!!

Ooooh, I like what you added to it! Guess what I'm going to eat for breakfast tomorrow! ;)

Love,
~Res :-*

[Res]

Raw Coleslaw:

3 cups grated carrots
1 cup grated beets
3 cups grated white cabbage
1/4 cup chopped parsley

Marinate in:

1/2 cup olive oil - 1/2 cup lemon juice - 1 t honey - 1-2 cloves of garlic.


I have another favorite that I can't find. But I will. It has dill in it and I love it.

[DebbieAnne]

Good Morning, Miss Res!

Oh how I have missed you and your energy. I have decided to give myself great healtha and a great bod for Christmas this year, so it is day 1 of a long cleanse for me. That's right, I'll be cleansing on Thanksgiving, but boy will it be worth it.

I just started browsing through the 'Lemonhead Recipe Box' and I can hardly wait to try them all.

I'm looking forward to eating all these delicious meals through the new year. Instead of feeling like complete crap because of all the holiday partying, i'll feel like a million bucks.

Back to work, will email you with details later.....

Much love,
debbieanne

[Res]

Debbie my Love!!

*YOU* have been one busy Lady! So good to see you! :)

Welcome to Day 1! ;D You can do this ya know! ;)

I'm looking forward to encouraging you on your journey. ;D I'll pop in tomorrow.

Much, much love!
~Res :-*

[Res]

Cole Slaw with Dill:

1/2 small head cabbage
2 TBLs fresh dill, chopped
2 TBLs fresh parsley, chopped
1/2 cup sour cream
Juice of 1 small lemon
1/2 dulse flakes (optional)
1/2 tsp sea salt, seasoned salt, or salt-free seasoning.
Fresh ground black pepper

Grate cabbage, cut into thin strips, or chop finely. In large bowl, combine cabbage, dill, and parsley. Blend together sour cream and lemon juice. Pour over cabbage. Add dulse, sea salt, and pepper to taste. Mix well.

[DebbieAnne]

i cannot believe it, christine, but i cannot locate your email address here at work!!

i went to send you a lengthy email and need you to email me, please.

YOU ROCK!

love,
debbie

[Res]

Issue resolved. *Or, Resol-ved (said like Inspector Cluseau). *And most likely I butchered his sweet French name but ce la vie! * ;D

*Smooch*
~Res

[DebbieAnne]

Stiffler's Favorite Green ****

½ cup Mrs. Renfro's Hot Green Salsa
½ cup milk
4 oz low fat feta cheese
4 oz fat free cream cheese
2 or 3 large garlic cloves minced
1/3 of a bunch Cilantro - finely chopped

Place all ingredients in a blender and blend until smooth and creamy. Serve as a dip for veggies.

This is AWESOME.

:o :o :o

[Res]

Wow! Sounds fantastic, except I'd put in the full fat cream cheese and feta. Feta....the love of my life. ;) lol YUM! :)

[Res]

This one requires a Food Dehydrator: But sounds good anyway. I haven't tried it yet.

Stuffed Mushrooms

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

[Res]

Lettuce Wraps:


Oriental Lettuce Wraps

dice small or grate:
carrots, celery, brocoli stalks, cauliflaur, mushrooms,
or any variety of veggies that you prefer. Toss with a good oyster sauce or an organic tamari. Add fresh bean sprouts and toss. Spoon veggies into fresh, washed lettuce leaves of your choice. Roll cabbage roll style and enjoy. My children love these for lunches and they are wonderful for an appetizer when serving a multi-course meal.


Greek Lettuce Wraps

dice small:
tomatoes, cucmbers, onion, (a little smashed garlic)
toss with a good oil (I prefer extra virgin olive)a little lemon juice, add fresh basil or any herbs that you prefer. Spoon veggies into fresh, washed lettuce leaves. Add a few good olives and grated firm tofu. Roll cabbage roll style and voila!! a greek roll.


Mexican Wraps

smash soaked beans of your choice. add a little cumin, chili powder, garlic or whatever your preference.
dice small: tomatoes and add to beans.
Now be creative. Add some soft or firm tofu, peppers or whatever your tastebuds would like. Roll in washed lettuce leaves.

[Res]

Tomato Cups

6 medium tomatoes
1/2small cucumber
2 sticks celery
2 spring onoins
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds

1 tablespoon lemon juice
1 tablespoon olive oil (optional)
celtic salt to taste (optional)

makes 12

cut tomatoes in half scoop out centre
add tomato pulp to the other ingredients
finely chop all ingredients ,mix well and
fill tomato halves, great for a side dish
or for finger food use cherry or small tomatoes

[Res]

Sea Veggie Pizza

This a sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.

Ingredients:

Dried Laver Circles (found at Asian Markets)
2 Avocados
Juice of 2 Medium Size Carrots
Dulse Flakes

Toppings:

Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!

Directions:

Mash the two avocados. Add the juice of 2 carrots, Mix Well.
Spread the above mixture on the Laver.
Sprinkle Dulse Flakes to completely cover the avocado Mixture.
Select several toppings and chop them up into small pieces.
Carefully place each topping, one at a time on the pizza.
Be sure to use your imagination, and make it look pretty!

Options:

This recipe is very open to your imagination and creativity!
The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese!
The topping can be anything you desire, just chop it well into small pieces!

[Res]

I dunno, when you're hungry anything sounds good. This could be a good one.

Zucchini Surprise

3 shredded zucchini
2 red apples cut in small pieces
1 avocado cut in small slices
cumin to taste
Braggs to taste

1. Mix all ingredients together and serve.

[Res]

Uh, OK. I'm game. ;)

Lemon Pudding

2 cups avocado, mashed
1 1/2 cups lemon flesh, without peel and seeds
1 lemon, juice of
2 cups pitted dates
4 Tbs. maple syrup, or honey (optional)

Peel lemons with a knife. Cut them in half, and begin to slice them. Remove seeds as you encounter them. Blend the lemon flesh with the mashed avocado, dates, and lemon juice. A food processor works well for this. If desired, add some maple syrup or honey. This will be the best lemon pudding you will ever taste!

[Res]

Popeye's Garden Tonic

Handful of spinach
3 stalks of celery
2 stalks of asparagus
1 large tomato
1 cherry tomato for garnish

1. Bunch up spinach and juice with celery.
2. Juice asparagus with tomato.
3. Mix juices in a tall glass and garnish with a cherry tomato




APPLE SHAKE

1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.



Vitality Juicing Recipes



Morning Sunshine Juice

Juice together:
4 granny smith apples or gravenstein apples
2 inch fresh ginger, peeled
1 meyer lemon, peeled
4 oz water to dilute



Dreamcicle

Juice together:
2 nectarines or peaches
1/2 cantaloupe
2 apples
1 inch ginger claw
2 Tbs. ground flax seeds
Add 8-10oz frozen ice cubes and blend




Ginger Grape Juice

Juice together:
2 cups red grapes
2 inch fresh ginger, peeled
1 meyer lemon, peeled
4 oz water to dilute



Lunchtime Juice

4 carrots
2 cucumber
2 stalks celery
1 beet
For a sweeter juice: 2-4 oranges, skins off.
For savory juice: onions, basil, ginger or garlic.

[Res]

I stole this from Nomi Shannon @ http://www.rawgourmet.com/recipes.html ;). However, it was too long so I was instructed to hit the "back" button and proceeded to loose all my cute little edits so #$%&!! and here ya go as is!

Lasagne

This recipe is best made one day in advance.

This works well with a pan that measures 9.5" X 13" X 2"-(3 quarts) {metric
measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan
size is not important- use any size pan you have, this is just a
guideline.

Ingredients: (per 8-10 servings)
5-6 zucchini
3-4 Cups coarsely chopped Mushrooms (or, thinly slice portobellas or
baby bellas)
6 Cups Spinach, packed, then roughly chopped

"Cheese"
4 Cups Sunflower pate (see recipe below) -made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice.

Marinara Sauce (see recipe below)

cheesecloth (all cotton for culinary use)

Preparation:
Thinly slice the zucchini the long way. This can be done by hand or with
a mandolin.
Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice.
You will need enough slices to completely cover the bottom of the pan
two times. (you can marinate longer if you want)

Place a double layer of cheesecloth in the pan, with at least 6 inches
of cheesecloth hanging out on all sides.

Assemble the lasagne

Pat dry the marinated zucchini slices. Fit closely together enough
slices to completely cover the bottom of the pan-Don't forget to lay the
cheesecloth down first, it is important.

Pour over a small amount of the marinara sauce and spread over the
zucchinis (see recipe for Marinara below)

Spread out a layer of mushrooms, (use 1/2 the mushrooms)

Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it's
ok to leave it in evenly spaced blobs it is difficult to spread)

Evenly place half of the chopped spinach over the pate and press firmly
into place

Repeat the steps:

Zucchini slices
1/2 of the remaining marinara sauce
the remaining mushrooms
the remaining pate
the remaining spinach-press in to the pate
The remaining marinara- you can also add some chopped tomato and
slivered basil to the top

Cover tightly with plastic wrap and refrigerate.

Serving the lasagne:

The vegetables and pate will have given off a great deal of liquid
overnight in the refrigerator. Using the ends of the cheesecloth,
carefully lift out the lasagne (it may take 2 people). Drain the lasagne
for a few moments (hold it up and allow to drip or run your hand over
the bottom)-then either place it in a new pan or have someone quickly
pour off the liquid and dry the pan and put the lasagne back in. Slice
and Serve.



Marinara Sauce

(This is a rough description, you add ingredients to your taste)
To serve 8-16 (Makes a full blender container of sauce)

2-3 cups Sun Dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
8-10 fresh Tomatoes
Parsley
onion
garlic
fresh basil
oregano
sea salt
olive oil

If making this marinara sauce to use on zucchini 'pasta' that has been tossed in pesto sauce, this will make more than enough for 8 people as an entrée, and 16 people as a side dish.

For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.

Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.)

[Res]

And I stole this from Nomi Shannon @ http://www.rawgourmet.com/recipes.html and the next few batches as well:

Faux Salmon (or Mock Tuna)

This attractive dish resembles salmon casserole. But we know it's not!
Adding more kelp, dulse or any other sea veggies that you have on hand
will increase the seafood flavor. For fun, press into a mold and unmold
onto a platter, surrounded with kale and parsley, topped with almonds or
olives. This dish is elegant served with warmed Mushroom Gravy.
For a luncheon or brunch this recipe is lovely served in a scooped out
tomato.

2 cups almonds, soaked 8-10 hours
2 whole carrots
1/2 cup coarsely chopped red onion
1 1/2 cups finely minced celery
1/2 cup minced parsley
1/4 cup minced shallot or scallion
1/4 cup lemon juice
2 teaspoons kelp powder
1 teaspoon dulse powder or granules
1 tablespoon liquid amino's , 2 teaspoons nama shoyu or 1 teaspoon sea
salt

Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds,
carrots and onions through the heavy-duty juicer, using the blank
screen. Place mixture in a large bowl, add celery, parsley, shallots,
lemon juice, kelp, dulse, liquid amino's or sea salt and stir thoroughly.
Shape into a mold or place in a pie crust. Or shape free hand like a
fish. Keeps several days, covered, in the refrigerator. Serves 4-6.

Julienne of Carrot , Zucchini and Red Pepper

Although you can julienne by hand, using a mandoline will result in a
more attractive looking dish.

2 carrots, julienne
1 zucchini, julienne
1 red pepper, julienne



Cranberry Sauce
(This recipe is not in The Raw Gourmet book)

Double or triple this recipe for a crowd
1 12 ounce package fresh cranberries, washed well
1 or 2 oranges, peeled
optional : 1 teaspoon orange zest (finely grated orange peel, just the orange part, grate prior to cutting oranges
Dates: to taste, start with four.

In a blender place cranberries and cut up oranges, blend until chunky. Then add four dates, blend. Taste, continue to add dates and blend until sweet enough for your taste. Can be made 2-3 days in advance.



Orange Tahini Dressing

A delightful light dressing that only takes a few minutes to make. Its
simplicity invites variation. Try adding 1 teaspoon chopped ginger and 1-2
teaspoons tamari. Or, add 2 teaspoons poppy seeds and 1/4 teaspoon
Chinese 5 spice powder.

2 tablespoons tahini
1/2 cup fresh orange juice
pinch sea salt
1 teaspoon grated ginger
1/4 teaspoon cinnamon
1 teaspoon dulse flakes
1/8 teaspoon curry powder

In bowl, add orange juice gradually to tahini, stirring after each
addition. Add salt. Dressing tastes fine as is, or add spices to taste.
Yields approximately 1/2 cup.



Pressed Red Cabbage Caraway Slaw

This is a highly flavored and impressive dish. If you enjoy this, try
the same method with Asian sauce and experiment with different
vegetables. This dish will keep for 4-5 days in the refrigerator.

6 cups thinly sliced red cabbage (about 1/2 large cabbage)
1 large onion, sliced very thin
1 teaspoon sea salt
1 tablespoon caraway seeds
2 teaspoons Liquid amino's, or nama shoyu or additional sea salt

Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and
Liquid amino's evenly over vegetables. With your hands, knead and toss
the salad, crushing the vegetables in your hands for 5-6 minutes. Serves
4-6

[Res]

Stolen ;) : http://www.rawgourmet.com/recipes.html

Sunflower Pate

3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
salt with add'l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter) then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, liquid
amino's, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.

When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours. Yields a large mixing
bowl of pate. (approximately 8 cups)




Parsnip-Avocado Soup
(from The Little Book of Raw Soups by Nomi Shannon, Free with purchase from the author of The Raw Gourmet book)

1 large parsnip, grated (unless using a K-tec or Vitamix then you can
just cut it up)
1/2 water or celery juice
1 large stalk peeled celery, cut up
1/4 avocado
2 teaspoons flaxseed oil
squeeze of lemon juice (optional)
1/2 teaspoon sea salt (optional)

In a blender blend parsnip and liquid until smooth. Add remaining
ingredients, blend until smooth.



Carrot Cake
(This recipe calls for both a juicer with blank screen and a food processor)

Carrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.

Frosting

2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
vanilla
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.

Carrot Cake

1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
optional pinch of clove
optional pinch of nutmeg
6 cups carrot pulp-
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates

Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.

HAVE ATTRACTIVE PLATE AVAILABLE



Mango-Lime Parfait

A soft, cool and smooth dessert. For a strong citrus flavor, add one
whole peeled lemon or lime to the blender, along with the lemon or lime
juice called for in the recipe. This will result in a tart citrus-y
dessert, much like lemon or lime pie. Before adding the dates, taste the
mango mixture, you may not want to add too many if the mangoes are
already sweet.

Almond maple crust mixture (set aside in a bowl) - recipe below
4 cups coarsely chopped mango (about 5 mangoes)
1 cup lime juice (or lemon juice)
1 teaspoon of lime (or lemon) zest
4-8 dates, pitted and chopped

In a blender, place mango pieces and blend until smooth. Add lime juice,
zest and dates and process until smooth. Be patient. Mango is a very
fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer the crust mixture and the mango lime
mixture. Start with some crust mixture in the bottom of the glass, then
mango mixture, a bit of crust mixture and so on, ending with crust
mixture on top. Yield: 4 glasses of parfait.

Variation: substitute papaya or persimmon

Variation: Add another layer, made up of thinly sliced Kiwi fruit or
strawberries.



Basic Almond Maple Crust

This is a delicate crust that is good for soft fillings or frozen pies
because it doesn't overwhelm the subtle taste or texture of the filling.
Because the fillings are very rich, this crust is designed to fit a
round 1 layer cake pan, or a shallow pie tin.

1-2 cups almonds, soaked 8-12 hours
3-4 teaspoons maple syrup

Soak almonds 8-12 hours, drain, rinse then drain again. Put nuts briefly
(30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In food processor, process almonds until
uniformly very fine. Gradually add the maple syrup, only enough until
the almond meal holds together. Sprinkle and then gently press the crust
into the bottom and sides of pie plate. Don't worry about getting the
crust all the way up the sides.

Note: This is a very thin crust. If you want a thicker crust, increase
the amounts in the recipe.

[Res]

Hemp Pesto (Um...)

http://www.rawganique.com/Images/recipe-hemp-pesto2.jpg
That's a sprig of basil so I refuse to go to jail for posting this. :-[


2 cloves garlic
2 cups hemp seed nuts
2 cups fresh basil leaves
2 tsps raw organic tahini
1/3 up miso or 1/4 cup Nama Shoyu or 2 teaspoons Celtic sea salt
1/8 cup hemp oil
3 pitted sun dried olives

Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with basil crown and chive flower (chive flower? Who's he trying to kid...). Toss with zucchi-ghetti.



Stir-frei (Be free!) Pad Thai

http://www.rawganique.com/Images/1stirfreismall12k.jpg

A classic Thai dish got a rawsome facelift!

1/16 cup ginger
1/3 cup hemp oil
1 tsp coriander seeds
1 1/2 tsps tamarind (no salt or additives)
Juice of 1 lemon
1 clove garlic
3 black olives (pitted, raw, organic, sun-dried, salted OK)
1 medium tomato, sliced
1 handful crimini or other mushrooms, quartered
Nama Shoyu, 3 tsps or to taste
4 zucchinis
2 cucumbers

Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai.

Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy!


Stolen from: http://www.rawganique.com/recipes.htm

[Res]

Zucchi-ghetti with Marinara Sauce

http://www.rawganique.com/graphics/Cards/1pr-card-marinara.jpg

For angel hair zucchi-ghetti, finely shred 2 medium zucchinis in The Spiral Slicer.

For sauce, blend 2 cups tomatoes, 1 teaspoon peeled ginger, 1 tablespoon peeled garlic, 1 hot pepper, 1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2 tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied.

For garnish, top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.




Peppery Hempfredo Touch al dente
That's long for, "Hemp's on the menu again, boys" ;)


http://www.rawganique.com/Images/recipe-alfredo-07020081.jpg

For zucchi-ghetti, finely shred 2 medium zucchinis using The Spiral Slicer.

For hempfredo sauce, blend everything except the zucchinis in a high speed blender such as the Champ HP3 until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon.

Garnish with cubed red bell peppers and tomatoes.
Toss "pasta" in sauce and enjoy!

2 medium zucchinis
2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons

[Res]

Yes and yes.... http://vegweb.com/recipes/misc/745.shtml

Cilantro Salsa

Ingredients (use vegan versions):
tomatoes
onions
jalapeno peppers
cilantro
lime juice
Directions:

Start with the amount of tomatoes you think will be appropriate for the number of servings you desire. I usually use six or eight, depending on their size. Chop the tomatoes into small, small pieces. Add onion and jalapeno peppers to taste (also chopped very small). Add chopped cilantro and lime juice (fresh is much better than reconstituted). Mix everything together and let sit for a couple of hours so the flavor can blend. Enjoy!

Serves: variable

Preparation time: 20 minutes




(This sounds amazing. I like the idea of p-nuts in this recipe)

Cucumber Salad

Ingredients (use vegan versions):
2 finely chopped cucumbers (try choosing thin with lesser seeds)
1/2 cup ground peanuts (you can use more or less as per ur taste)
lime juice
2 deseeded and minced jalapeno peppers
sea salt and pepper
1/4 cup finely cilantro/coriander
Directions:
Add all the ingredient together except salt and chill. Add salt just before serving. This tastes good even at room temp.

Serves: 4

Preparation time: 15 mins




This one sounds even better! Who was it who said Onions and Garlic are an aphrodesiac Debbie? ::) lol

Cucumber and Garlic Salad

Ingredients (use vegan versions):
1 medium cucumber
2 cloves fresh garlic
1 small onion
2 tablespoon vinegar of choice
fresh parsley
Directions:
Grate garlic and add to vinegar in small bowl to steep.

Chop the onion finely.

Peel alternate 2 inch strips off cucumber skin and dice to personal choice.

Mix all ingredients, top with parsley.

Chill before serving.

Serves: 2

Preparation time: 5 minutes

[Res]

Not raw, but the best Minestrone soup I've ever had.

Jamie's Minestrone
Submitted by: Jamie
Rated: 5 out of 5 by 295 members Yields: 8 servings

www.allrecipes.com

"I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the "Sheepherder's Inn" in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!"

INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 fluid ounce red wine
(optional)
1 cup canned kidney beans,
drained 1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and
sliced
1 tablespoon chopped fresh
oregano
2 tablespoons chopped fresh
basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated
Parmesan cheese for topping
1 tablespoon olive oil

DIRECTIONS:
1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

[thialc]

Res, did you ever make the mozzerella?

These recipes look awesome.

One thing I have wondered about is my need for warm foods. I was told by a homeopath that I need to have warm foods. It is also what I am drawn to.

How does that work with raw foods. I want my lasagne hot. :)

[Res]

I'm embarrassed to say that the entire cheese setup is sitting in a box on the floor in my computer room. ::)

...this cheesemaking will be revisited. ;)

I like food period, warm or not! :) I like trying new and different recipes and usually get quite inspired while ON the cleanse. Ooooh, you said "lasagne"! 8)

[suz]

Hi Everyone- :-)
Finally got a chance to look here and thought Id post a few of MY FAVORITE RAW recipes!

Organic Golden Butternut Squash Soup

Soup
Filtered water (enough to cover squash)
1 medium sweet onion chopped
2 tsp celtic salt
5 cups butternut squash
2 tblsp organic extra virgin olive oil
2 tbsp maple syrup
2 tblsp coconut butter
1 Can Organic Coconut Milk
To Make Soup
In *soup pot bring water to a simmer. Turn off burner. Remove pot from burner make sure water is not above 115* Add cubed squash allow to stand covered for 30min. Add chopped onion last 15min. Transfer softened soup to a blender or food processor and blend. Use as much water as needed for desired consistency.
Do this with all of it until it is all blended.
Return to pot. Add remaining Ingredients

CURRIED CARROT

2 1/2 lbs of carrots chopped into chunks
1/2 cup maple syrup
1 can organic coconut milk
Garam Marsala
Tumeric
1 onion
1 cup currants
curry powder
salt
filtered water

bring water to low (below 115*) simmer - turn off remove pot from burner add carrots let sit to soften for 30min covered. Add 1 cup currants and 1 onion chopped for last 15min.

using as much water as needed for desired consistency blend - return to pot add remaining ingredients - adding spices to taste - i like mine spicy! the maple syrup gives it a hint of sweetness while the spices a hint of fire! perfect combo!


Pesto Stuffed Mushrooms

Walnut Pesto
3cups basil
1-2 cloves garlic
1 cup walnuts
¼ cup pine nuts
1 tbsp white miso
½ tsp sun dried salt
Mix all ingredients in processor till blended



Mushrooms
12 medium crimini mushrooms stems removed
4 tblsps olive oil
3 tblsps nama shoyu
2 tblsps apple cider vinegar
1 clove garlic minced
Pinch salt


To Prepare
Mix the mushrooms with olive oil, nama shoyu, apple cider vinegar, garlic and sea salt. Allow to marinate for at least 30min. ( I find and hour works great) occasionally turning mushrooms carefully. I also make sure that each gets completely coated before putting in bowl with marinade. Stuff each mushroom with walnut pesto. Place mushrooms in warm oven for 30min ( i turn the oven on to warm while i am making these and the when i insert them i turn to off) to and hour. Leave door slightly ajar and make sure oven is not hot you may need to turn it off!



These are the BEST stuffed mushrooms I have ever had- the oven is just to warm them slightly since the marinate is what really cooks these (softens) - this is out of one of my RAW books but a BIG fav i can serve it to all my guests and never say oh this is RAW~

ENJOY!

[Res]

Suz: Fantastic sounding recipes! :) These will go on the menu for week 2 *after* the cleanse. :)

If you have more recipes to share, please do!

~Res :)

[tiffany]

Thanks for all of these wonderful receipes! I've always been a cooked food kind of person (with the exception of salads) and I can't wait to try some of these receipes! My favorite is going to be the speghetti, I can already tell. yummy! :)

[makaroo]

are you able to eat mozzarella cheese and feta cheese on a raw food diet? does it include dairy? i am just new to the whole raw food diet having just come off the mastercleanse 6 days ago. i have been eatting salads and fruit for the most part. now i am looking to get creative but say raw. thanks for the help

[Res]

I'm probably the worst person to answer this because I don't stick to an all raw diet. I've researched this for myself (extensively) and all raw won't work for me. So, I do eat cheese (you can actually buy raw milk cheese but it's not as if you can pick it off the cheese bush ;)).

So, perhaps someone else who is all raw can chime in here with their 2 cents. You might want to try the Raw Apple Pie posted somewhere here. It's delicious! :)

[sopheetsa]

donno about raw mozarella & feta (which I LOVE btw-- FETA--I mean-- I've lived on the stuff for a LIFETIME!)

but I (also) KNOW you can get raw cheese, assuming you live in a major urban area w access to good health food stores. a good friend of mine, who has been 100% raw for quite some time (altho she's currently re-thinking it) loves raw cheese.

she also makes a really mean raw ice cream! oh god! (coconut...)


but my ALLERGIST--- 100% conventional, told me to go off dairy when I get off the CLEANSE! I'm thinking about it... :(

[Res]

I haven't been here in a while, and naturally I gravitate towards the "Carrot Cake" recipe but YUM!!!

Actually I came here to see if I posted my all time favorite juicing recipe. You have to try it to believe it. I got it from a iridologist (sp?). He concocted it and when I drink it, my body reacts in the most positive way... I can *feel* my digestion loving what I'm drinking. Sounds weird SO, you'll have to try it and give me feedback.

It's a cranberry color so I pour it into a very tall, slinky, shapely clear cocktail glass and put a sprig of fresh mint on the side for aesthetics. :)

I'll find and repost it. ;D

[emilindrac]

Sounds great, Res !

[Res]

Rev up your Juicers! *This is so good. *:)

6-8 Carrots
3 stalks celery
1/2 beet
1 clove garlic
1 zucchini
1 apple
1/4 fresh lemon with peel
LARGE 1" ring of fresh pineapple with rind

Wash ingredients and don't peel. *Cut in sizes that will fit the juicer. *JUICE IT!

Don't omit any ingredients (they may sound like a weird combo, but you have to taste it to believe it). *

*Note, the greens can be interchanged, i.e., celery and zucchini can be replaced with broccol, spinach etc, but I like it as is.



Here I sit. Typing in the dark - wondering why I'm having so much trouble seeing the paper. *::)



http://www.clicksmilies.com/s0105/liebe/love-smiley-009.gif

[Res]

Basic Smoothie: I've had this and yum.

8 oz raw unfiltered apple juice
1 banana
1 piece other whole fruit or handful of berries
1/3 cup freshly ground nuts or seeds

Ba-lend!

For variation us Fresh OJ and throw a bunch of other stuff in. ;)

[Res]

Raw Cereal

I used to make this all the time! If you like nuts you're gonna love this with Ice Cold Almond Milk: It's a chewers delight.

1c raw oat flakes
1c raw wheat flakes
1c raw rye flakes
1c raw almonds
1c raw walnuts
1c raw brazils
1c raw pumpkin seeds
1c raw sunflower seeds
1c chopped pitted dates
1c monukka raisins (I have NO idea so I use golden raisins)
1c shredded or flake coconut (not sugared)

Combine and refrigerate. It's great with almond milk or mixed with a good quality youghurt. mmmm :)

[Res]

This is so good it will make you cry. http://www.clicksmilies.com/s0105/traurig/sad-smiley-018.gif

Carob Date Cream:

I'm a chocolate connoisseur. They say chocolate emulates the feeling of being in love. Taste this: "Can you feel the love?" http://www.clicksmilies.com/s0105/liebe/love-smiley-021.gif

1/4 cup walnuts
1/4 cup coconut
20 raw almonds
5 dates
2 T cold-pressed oil
1 T regular Postum
1 T raw carob powder
1 ripe banana
2c spring water
2 ice cubes

Pregrind nuts in coffee grinder. Blend all ingredients together, strain and serve.


This one is good too!

Hot carob mug

1 Tsp raw carob powder
1 tsp regular postum
1 t whey powder (optional)
4 TBL shredded coconut (fresh or dried)
4 Dates
2 Cups spring water

Blend well strain and serve

[Guest]

[quote author=Res link=board=rawfood;num=1119538336;start=60#66 date=03/09/06 at 21:03:24]Rev up your Juicers! *This is so good. *:)

6-8 Carrots
3 stalks celery
1/2 beet
1 clove garlic
1 zucchini
1 apple
1/4 fresh lemon with peel
LARGE 1" ring of fresh pineapple peel

Wash ingredients and don't peel. *Cut in sizes that will fit the juicer. *JUICE IT!

Don't omit any ingredients (they may sound like a weird combo, but you have to taste it to believe it). *

*Note, the greens can be interchanged, i.e., celery and zucchini can be replaced with broccol, spinach etc, but I like it as is.


Res,

When you say 1/4 fresh lemon with peel, do you mean just the flesh and just the peel or do you mean flesh, seeds, pith (which I've read is bitter) and peel?

Also, LARGE 1" ring of pineapple PEEL - PEEL only or is there pineapple flesh involved too?

I'm new to all this and I've already tried one recipe from Victoria's book "12 Steps to Raw Food" which called for a lemon and peel and it was pretty disastrous. I was able to taste the lemon and feel the tingle from the citrus hours after I had the stuff. Made me wonder if I would be able to drink green smoothies at all!

Any help would be appreciated.

Anne

[Guest]

I guess this would be the place to post these questions.

I tried making sesame seed milk and it didn't turn out so well either (this was after the disastrous green smoothie).

I used unhulled sesame seeds. Should I have used hulled sesame seeds? Should I have rinsed them before I soaked them overnight? How much water should be used to soak them overnight? Should I have rinsed them after soaking overnight?

I couldn't find sprout bags so I attempted to use cotton cheesecloth to strain the milk. Took forever! Any recommendations for obtaining sprout bags or nut milk bags (I think those were mentioned in Victoria's book)?

Can you tell I'm a newbie or what???!!!! :)

Anne

[Res]

Daff: I just edited the recipe. *It should be Pineapple rind and all. *It's delicious. The same with the Lemon. Just cut a whole lemon in quarters and pop one quarter into the juicer.

Try Almond milk. *You can't go wrong with it. *It's delicious. *:)

Did I answer all your questions?

Love,
~Res

[Guest]

Daff: I just edited the recipe. *It should be Pineapple rind and all. *It's delicious. The same with the Lemon. Just cut a whole lemon in quarters and pop one quarter into the juicer.

Try Almond milk. *You can't go wrong with it. *It's delicious. *:)

Did I answer all your questions?

Love,
~Res


Res,
Thanks for the response. You answered all my questions about your particular recipe, yes. 1/4 of the whole lemon, eh? Perhaps I could taste and feel the lemon hours later with the other stuff coz I'm sensitive to it? Maybe a 1/4 won't be as noticeable to my taste buds.

The questions about the sesame seed milk, no. I was trying to make the sesame seed milk coz in her book, Victoria said it helped decrease her "addiction" to sugar. I've got a bit of the same. It's hard for me to say no to anything with sugar. I'm sure it's not the only reason my weight is ballooning but it's got to be a major part!

Got a recipe for almond milk or instructions on how to make it? I'm not sure if it'll work for me. I've got a bit of a sensitivity to almonds. When I eat whole almonds, my tongue tingles and the insides of my ears itch!! It's weird!!! :) Slivers of almonds don't seem to trigger the reaction so maybe the milk won't either.

Again, thanks for your response!

Anne

[zerolema]

This is a great BREAKFAST! taken from:

The Raw Gourmet, Simple Recipes for Living Well (c1999)
by Nomi Shannon (Alive Books).
enjoy 8)

Banana Papaya Pudding


Smooth, creamy and filling, this pudding is also delicious
with two pitted prunes or figs blended in. When you make this pudding, don't throw away the papaya seeds. They have a wonderful spicy and peppery
flavor.

1/2 ripe papaya (approximately 1 cup) peeled and seeded

1 banana peeled and cut in chunks


Put the papaya in a blender and blend just enough to break
up the fruit. Add the banana; blend until smooth. Eat
immediately. Serves 1.


Variation 1: Add 1-2 tablespoons raw almond butter, blend

Variation 2: Add 2-3 teaspoons raw tahini, blend

[Res]

I've had that!!! (Hops up and down in excitement!!) Yes it is good! Thanks SO much for adding to the recipe box! ;D

*Smooch*
~Res

[zerolema]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!

[Res]

"...scraping the bowl and begging for the recipe!"

I dunno, might be the mood I'm in or the music I'm listening to but this just cracked me up! ;)

[zerolema]

Yeah Res, I thought that was funny too, why do you think I made it? I had to see if it was true.........it was!
Here's my contribution for the week, I hope people like these!
Enjoy Lanie Gurl

Spinach Mousse


This delicious green mousse is very simple. If you want to
keep it really light, dispense with the crust and serve it
in individual ramekins, or make it in a pie plate and cut it
into wedges. This recipe will fill a 9 inch (22.5 cm) pie
pan including a crust.


This recipe calls for a large amount of spinach. If you are
using the packaged, pre-washed variety, be sure you are using
an equivalent amount, by weight.


Spinach mousse looks beautiful decorated with paper-thin
slices of mushrooms covering the entire top in a spiral
pattern, topped in the center with a sprig of parsley or
basil. If you're preparing mousse for a party, you can make
it in advance and store it in the refrigerator for one day,
although it will lose some nutritional value. For a really
large crowd, double or triple the recipe and make it in a
large rectangular pan.


2 tablespoons pine nuts, soaked in water 20 minutes, drained
1 large bunch spinach (1 pound-500g), cleaned, dried, torn
in pieces
1/4 cup raw tahini
3 tablespoons lemon juice
3 cups sliced mushrooms
1/4 teaspoon sea salt
5 tablespoons water (a bit more is sometimes necessary
depending on the moisture in the spinach-you want the
mixture to be moist enough to process easily)
1/8 teaspoon nutmeg (see note)
1-2 tablespoons psyllium husks (finely ground)


In a food processor, combine the spinach, tahini, pine nuts,
lemon juice, mushrooms, salt and water; process thoroughly.
The mixture will become an even green color. While the processor
is still running, very gradually sprinkle in the nutmeg, then
the psyllium. Press the filling immediately into the pie plate
or ramekin. Decorate with mushrooms. Chill for at least 30 minutes
before eating.

Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill
or 1/2 teaspoon Pizza seasoning.


Note: It is extremely important that you very gradually
sprinkle the psyllium husks into the mixture as the
processor is running.


Note: Spinach Mousse is a stand alone recipe. It also can be
served as a pie, with a crust. You will find several crust
recipes in The Raw Gourmet.

[Guest]

I am so happy to have found this site!

Res, your raw apple pie recipe sounds wonderful... and I will even be able to share it with my family!

[Res]

The Spinach Mousse sounds really good! :)



Wildflower: I haven't made the raw apple pie in eons. I'm going to get on it this weekend because I plan on starting the cleanse next Monday. I'm glad I popped in here to take a look around.

Cheers & love,
~Res

[saltsick]

I have some YUMMY recipes -
Thai noodles
coconut meat sliced into "noodles"
bell pepper
carrots
bean sprouts
and any other veggies you have on hand!
peanut sauce:
1/2 cup cashew butter or almond butter
Soy sauce - nama shoyu 1tbsp
ginger to taste
2 cloves garlic
1tbsp maple syrup
two tbsp olive oil
and BLEND
add water if mixture too thick
This recipe is SO tasty!


I made chocolate pudding that was so delicious -
Avocado
Raw Carob powder
Mix and make you tummy happy!


Frozen bananas blended in the blender tast just like ice cream
I like to add nut butters and carob powder and even coconut

[Res]

The 6 Healthiest Staple Foods in Italian Cuisine
by www.SixWise.com


Italian cuisine is far more complex than the pizza, pasta and lasagna for which it's famous in America. In fact, depending on the region -- Rome, Tuscany, Sicily, etc. -- you may find polenta or risotto instead of pasta, lamb instead of seafood or flatbread vs. thicker-crust pizza.
Also, in stark contrast to America, in Italy meals are a lengthy process, meant to be savored (though more fast-food restaurants are creeping in to the bigger cities). A typical Italian meal would start with antipasto and be followed by a pasta course (or polenta, risotto or soup), then a meat, seafood or vegetable dish. Next may come a salad, a fruit and cheese course, and a sweet dessert.

Trying some healthy Italian favorites in your own kitchen does not have to be complicated, though. Check out these six Italian staple foods below -- some of the healthiest foods on their menus -- then try your hand at the tasty recipes below.

1. Tomatoes *

Whether in sauce or soups, sun-dried or fresh, tomatoes are a mainstay of Italian cooking. This was not always the case, though. Since tomatoes are a part of the nightshade family, people once thought they were poisonous and kept them strictly for decoration purposes in their gardens. It wasn't until the 16th century that tomatoes became a food source in Europe and Italy.

Health Benefits: Aside from being rich in vitamins C, A and K, tomatoes contain lycopene, a carotenoid with potent antioxidant and cancer-fighting properties. Lycopene protects cells from oxygen damage, fights colorectal, prostate, breast, endometrial, lung, and pancreatic cancers, and reduces your risk of heart disease.

Studies have found that the synergy between phytonutrients and lycopene in tomatoes, rather than an isolated nutrient, is what's responsible for their benefits.

Cooked tomatoes are a more concentrated source of lycopene than raw ones, and lycopene is better absorbed when they're cooked with a little oil, making Italian sauces an ideal source.

2. Oregano

This herb is used in Italian sauces, soups, pizzas and vegetables, either fresh or dried, for its warm, intense and aromatic flavor.

Health Benefits: Two compounds in oregano, thymol and carvacrol, have potent antibacterial properties. The herb is also a potent antioxidant, rich in phytonutrients. On a per gram basis, fresh oregano has:

42 times more antioxidant activity than apples
30 times more than potatoes
12 times more than oranges
4 times more than blueberries

NEXT>

[Res]

3. Garlic http://www.sixwise.com/images/articles/2006/05/17/19094764[1]ITALIAN.thb.jpg

Garlic is used in many Italian dishes (but, as a relief to those non-garlic fans out there, not all). You may find it sliced on pizza, cooked in sauces, rubbed onto bread, or served as marinated whole cloves with olives.

Health Benefits: Garlic, a member of the onion family, has many potent health-promoting properties. Many of these benefits (and its characteristic smell) stem from its sulfur-containing compounds, such as allicin. Garlic has been found to:

Lower blood pressure
Lower LDL (bad) cholesterol
Prevent atherosclerosis
Reduce the risk of heart attack and stroke
Be antibacterial, antiviral and anti-inflammatory
Act as a potent antibiotic
Fight cancer
Protect against the side effects of diabetes
Help prevent weight gain
Provide antioxidant protection

4. Olives and Olive Oil http://www.sixwise.com/images/articles/2006/05/17/26485247[1]ITALIAN.thl.jpg

Olives are one of the oldest foods known, and it's thought that they've been used for food for some 7,000 years. Whole olives are used in many cooked Italian dishes, salads and antipasto, and olive oil is a part of just about every meal. Italian olive oils have been compared to fine wines in the number of different varieties and flavors they represent.

Confused about olive oil grades? Extra virgin is the unrefined oil from the first pressing, and usually indicates a higher quality oil than virgin olive oil.

Health Benefits: Olives contain healthy monounsaturated fatty acids that have been found to reduce the risk of atherosclerosis and increase HDL (good) cholesterol.

Olives and olive oil also contain antioxidants, polyphenols, flavonoids and vitamin E. This combination has been found to help fight colon cancer and heart disease, as well as reduce inflammation.

5. Artichokes http://www.sixwise.com/images/articles/2006/05/17/ARTItalianthb.jpg

Artichokes are much more common in Italian cuisine than they are in America, and with good reason. Artichokes can be stuffed, steamed, served with sauce or with pasta, and eaten with salads, all with a unique flavor.

The artichoke is actually the unopened flower from a thistle-like plant. Typically, only the fleshy, tender portion at the bottom of each leaf is eaten, along with the heart of the artichoke, which is considered a delicacy (you can buy canned artichoke hearts as well).

The variety of artichoke common to Italian foods is the globe artichoke or the baby artichoke. (The Jerusalem artichoke is actually not an artichoke.)

Health Benefits: Artichokes are an excellent source of magnesium, folic acid, fiber and vitamin C.

6. Basil http://www.sixwise.com/images/articles/2006/05/17/basil.gif

Basil is an important part of pesto, a favorite Italian sauce of basil, parmesan cheese, pine nuts, olive oil and garlic, usually served with pasta, but basil is also used as a flavor-enhancing herb in many other Italian dishes.

Health Benefits: Basil contains flavonoids that protect cells from radiation and oxidative damage. It also contains potent volatile oils that are anti-bacterial and effective at warding off unwanted bacteria, as well as contain anti-inflammatory properties. Basil is also a good source of iron, calcium and vitamin A.


NEXT>

[Res]

Tasty Italian Recipes to Try Out Tonight

Pesto Sauce

3 Cups Loosely Packed Fresh Basil
3 Tablespoons Pine Nuts, Lightly Toasted in the Oven
2 Cloves of Garlic
3/4 Cup Extra-Virgin Olive Oil
1/4 Cup Freshly Grated Parmesan Cheese
Salt to Taste

Place basil, nuts, garlic and salt in the food processor, and process 1 minute.

Slowly start pouring in the olive oil until you reach the desired consistency.

Add the cheese, and mix well.
Makes about 1 1/2 cups of pesto.

Source: Deborah Mele, Italian Food Forever


Artichokes in Tomato Sauce

8 Medium Artichokes
1 Medium Onion
Salt & Pepper
2 Garlic Cloves, Minced
3 Tablespoons Olive Oil
1 (28 oz) Can Chopped Tomatoes
1/2 Cup Fresh Parsley, Chopped

Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot.
Cut off about 1/3 from the top, and remove the prickly choke from inside.

Place the cleaned artichoke immediately in a bowl of water with a little lemon juice to prevent discoloration.
Cut the artichokes into wedges and leave in the lemon water until ready to use.

Sauté the onion and garlic in the oil until translucent.
Add the tomatoes, and simmer for about 10 minutes.
Drain the artichokes and add these to the tomato sauce.

Season with salt and pepper, and cook for about 45 minutes or until the artichokes are fork tender.
If the sauce becomes too thick, add a little water as needed. Serve warm or at room temperature with the fresh parsley sprinkled on top.

Pretty sure I drooled... ;)

[Res]

Wasn't quite sure where to put this, so it's going here for now. *This is kind of hilarious to me. *I *hate* *loathe* *detest* & **despise* Shopping, but read what they say about the health benefits ::)

Shopping as a Form of Therapy? According to Some Research, You Bet!
by www.SixWise.com


There seem to be two camps when it comes to shopping -- those who go into withdrawal if they don't do it regularly, and those who will stop at nothing to avoid it. Those in the former group will be thrilled to learn what they probably already feel: shopping can be good for you.

Shopping Releases Feel-Good, Desire-Inducing Chemicals



Women shop longer when they're with another woman than when they're with children, men or by themselves.

At the heart of the matter is that finding the pantsuit that makes you feel professional or the shoes that make you feel sexy causes mood-enhancing chemicals to be released in your brain.

That's right. The same chemicals that are released when we exercise, eat a piece of chocolate (mmm, chocolate ;)), or fall in love are also released when we shop. The two chemicals at play are serotonin, which is closely related to mood (low levels are linked to depression) and dopamine, a neurotransmitter that stimulates desire and gives us an intense feeling of pleasure.

A Shopper's High

Dopamine, in particular, appears to play a role in why people can become addicted to shopping. It seems that, to those who enjoy it, shopping induces a "high" feeling. The better that this feeling is, the more we want to experience it again.

"You're getting a release of a chemical in the brain which is associated with learning, with making new memories, and with learning behaviors and how to repeat them," said David Sulzer, an associate professor at Columbia University Medical Center.

Shopping for Self-Worth

Perhaps you've saved for months, and finally have enough to purchase a coveted high-definition television. Or, you find those perfect figure-flattering jeans, or invest in some scented candles to soothe your nerves at the end of the day.

Get Your Own Shopper's High Right Now


Looking for that certain something to help you be safe, live longer and prosper? Sixwise.com has everything you need, from aromatherapy bath salts for you, to radon test kits for your home. (oh geez, sorry about this one ::))

Enjoy a relaxing shopping experience by perusing the good-for-you, wellness-promoting categories that appeal to you.

First Aid/Pain Care
Safe Skin Care
Women's Health
Bath/Shower
Home Cleaning Products
Educational Toys
Pest Control
CD's/DVD's
Home Safety
Mats/Rugs


Upon leaving the store with your purchase, you feel good -- you're successful, attractive, worthy of some pampering.

"Shopping is an easy way to assert self-worth, one of the simplest ways," says Judith Mueller, executive director of The Women's Center in Vienna, Virginia.

NEXT>

[Res]

Shopping for Camaraderie

Particularly among women, shopping presents a unique opportunity to share opinions, boost each other's self-esteem and talk -- all of which can be as beneficial as any form of therapy or stress relief.

In fact, when women shop with another female companion, a study found they shop longer than when they're with children, alone or with a man.

"When two women shop together, they talk, advise, suggest and consult to their heart's content, hence the long time in the store," said Paco Underhill, who ran the study and also authored "Why We Buy: The Science of Shopping."

"Shopping has always been a form of therapy, and I think this has both positive and negative implications," he says. "Women get an enormous amount of pleasure from the act of looking, and it's an escape."

When Shopping Goes Wrong

Shopping can, indeed, boost your self-worth and self-esteem, help you nurture your inner desires for a more comfortable home or a creative outlet -- even help you develop deeper relationships with your shopping buddies. But there are also ways in which shopping can be taken too far, and end up harming rather than helping you.

According to the American Psychological Association, an estimated 15 million Americans are compulsive shoppers, meaning they can't control how much they shop. Some 90 percent of compulsive shoppers are women.

Not knowing when to say when while shopping can quickly bring on a whole new set of problems in your life, including debt, feelings of guilt, anxiety over how to pay bills, a sense of losing control and more. How do you know if shopping has become a problem for you?

Shopping has become your only way of rewarding yourself.

You have an underlying depression or loneliness, and you're spending more and more to make yourself feel better.

Shopping (at stores or online) is interfering with your work or relationships.

You can't resist going shopping, even when you should be doing something else.

You have to spend more and more to enjoy the shopping experience.

Your spending has gotten out of control, your credit card debts are high and you don't know how to get out of debt.

Healthy Shopping Tips

Want to be sure that shopping remains a pleasant pastime in your life, and not a source of bankruptcy or financial stress? Use these tips to stay in the clear.

Shop only with cash so you can't overspend.

Try window shopping -- if you can't resist, leave your wallet at home or only carry a small amount of cash.

Stay away from impulse purchases, especially high-priced ones or those that can't be returned.

If you find that you spend more than you should when you're with a particular person, avoid shopping with that person.

[Res]

No Bake Carrot Cake (From some London people so spelling and references are going to be a bit Brit. :))

*References to "Chet" means Chet Day. www.chetday.com. Well worth a visit.

Its wonderful moist rich tasting cake and no baking either.

1/2 cup of soft pitted dates
1/2 cup of drained chopped frozen or frsh pineapple
3/4 cup of dried apples
1 cup of carrot pulp
1/2 cup of unsweetened coconut
1/4 cup chopped walnuts
2 teaspoons cinnamon
1/4 teaspoon of allspice

Puree the dates and pineapple. Grind the apples till fine and mix all ingredients together.

Shape into two layer 'cakes' about 6 inches
round.

Assemble the layers one on the other with frosting between and on top.

Chet's cream frosting is easy but takes 12 hours and the family wouldn't wait till tomorrow. You put equal parts of soaked and rinsed cashews, and water and blend until creamy.

Then put into a mesh bag over night to produce a cream cheese, which can be flavoured with a couple of dates to 1/2 cup of cheese and 1/2 teaspoon of almond
extract, and he suggests sweetening with rice bran syrup, whatever that is. It must be specifically American and I guess honey would have to substitute over here.

Well worth the effort and the tops for a treat meal.

Cheers! :)

[Res]

CELERY-NUT SALAD

4 stalks celery, sliced
1 green onion, minced
Minced parsley
2 large tomatoes
1/2 cup grated nuts (walnut or pecan)

Cut the tomatoes in small pieces and mix with the celery
and green onion and parsley.

Add a mixture of orange and lemon juice as dressing. Use lettuce leaves as a bed for this salad and sprinkle with grated nuts.


---


GAZPACHO SALAD

1/2 cup cooked brown rice OR soak rice for 48 hours
2 seeded/diced tomatoes
1 seeded/diced cucumber
1/4 cup chopped onion
1 tbs red-wine vinegar
1 tbs minced garlic
Romaine or Red leaf lettuce

In blender combine 1 cup tomatoes, 1/2 cucumber, 2 tbs
onion, minced garlic and 1 tsp vinegar. In bowl combine
rice and 2 tsp vinegar. Toss well. Add remaining veggies.
Toss until combined. Refrigerate up to 4 hours. Serve on
top of lettuce leaves.

[Res]

SPROUT SALAD

1 cup any sprouts you have on hand (alfalfa, lentil,
sunflower, or other)
1 cucumber, diced
2-3 scallions, chopped
3 tbs lemon juice
2 tbs tahini
1 clove garlic
Pinch cayenne

Put the salad ingredients in a serving bowl. In a small
bowl mix the lemon juice, tahini, and garlic minced with
the salt. Add pinch of cayenne. Whisk together well.
Pour dressing over salad and toss to blend flavors


---


WALDORF SALAD

Apples, cubed
Walnuts, chopped
Raisins or grapes
Avocado

Mix with fruit juice to moisten. Top with grated coconut
if desired.


---


CARROT-SPROUT SALAD

1 cup sprouts, whatever kind you have handy
2 cups grated carrots
1/4 cup parsley, finely chopped
3 tbs lemon juice
2 tbs olive oil
pinch cayenne

Put salad ingredients in serving bowl. Blend dressing
ingredients in small bowl. Whisk to blend. Toss dressing
and salad and let sit 20 minutes before serving. Serves
four.

[Res]

Another from friends on the other side of the pond. :)

No- bean humus defies description but is another tasty treat to explore if you want a really good dip

2 medium courgettes (zucchini)
1/4 cup olive oil
4-8 garlic cloves
salt (or use dulse flakes)
1/2 cup lemon or lime juice
3/4 cup sesame seeds
3/4 cup tahini – homemade !
1/4 t cayenne
1 t paprika
1 t ground cumin

Process courgettes, olive oil and garlic first in food processor.

Add remaining ingredients and process until smooth. Yummy!

[Res]

Hmm - I think I'm hungry. *Time for another lemonade.

Next a different way with broccoli which many rarely think of as a `raw' possibility. Try this and it will change your mind - broccoli primavera

3 large bunches of broccoli
1/3 cup of tahini – homemade is done in seconds and MUCH better than shop tahini
1-2 garlic cloves
1/4 cup fresh lemon juice (3 - 4 lemons depending)
1/3 cup water
2 teaspoons soy sauce
1/2 cup sunflower seeds (plumped in water 24 hours)
1/2 cup raw almonds (plumped in water 24 hours)
1/4 cup red onion, chopped

Cut broccoli florets from the stalks and place the florets in a large mixing bowl. Next, blend the tahini, garlic, lemon juice, water and tamari, until smooth and creamy. Pour the mixture onto the broccoli florets and stir until evenly covered with sauce. Stir in the sunflower seeds, almonds, and onion. Feeds 2 to 3

[Res]

MARLENE'S POTATO/CORN CHOWDER (semi-raw)

6 large potatoes (diced)
1 large onion (diced)
1/2-1 cup celery (diced)
4 large carrots (diced)
1 cup shredded cabbage
1 package white or yellow corn
or cut corn off 4 cobs of corn (I used the fresh)
1/4 cup chopped parsley
1 gallon water
Seasonings to your taste (Spike, Mrs. Dash, Miso, etc.)
1 Tbsp. olive oil (optional)

Bring water to boil, add vegetables (except corn and parsley) and simmer for a short time... you want to keep veggies still a little crispy.

Add the corn and parsley just before ready to serve. (It's a very colorful soup.)

We enjoyed the hot soup, but knowing that there was still some life in it made it even better.

Recipe courtesy of Marlene Grauwels

[Res]

This sounds SO good!


Fruit Smoothie Recipe:
The Rogue Flamingo
Or the Pink Panther. This sweet fruit recipe is great for breakfast, an afternoon snack, or for dessert.
from: www.chetday.com

2 cups hulled strawberries
1 cup chopped watermelon
Juice of 2 freshly squeezed oranges
Juice of 1 freshly squeezed lime
½ cup ruby red grapefruit juice

Combine all of the ingredients in a blender until smooth. Cover and chill. Before serving, shake or stir, then pour into chilled glasses.


Enjoy this fruit smoothie recipe.

[sopheetsa]

mmmmmmmmmmmmmmmmm ! :)

[thialc]

Res, you must be in the middle of a cleanse. I don't see recipes like these unless you are. :)

Thay sound awesome!!!

How do you make the Tahini?

Thanks,

Thia, down 15lbs and holding after 22 day cleanse. Oh, and 2 sizes.

[Res]

Hahah, Thialc you're absolutely correct. ;) Nice to "see" you! Here ya go:

Homemade Tahini
(Sesame Seed Paste)


While Tahini is readily available in health food stores, Middle Eastern groceries, and even most supermarkets today, it is also very easy to make your own.

4 cups sesame seeds
1/4 to 1/2 cup vegetable oil

Preheat the oven to 350° F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.

Put the sesame seeds in a blender or food processor fitted with the metal blade. Add the vegetable oil. Process to a smooth paste, about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency. Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

Makes 3 cups.

[Res]

Ooooh, look what I found! :)

Melonade
(the best lemonade you will ever taste)
Juice:
1 Lemon (without peel or use citrus juicer)
1 1/4 of a Medium Sized Watermelon



Carrot Apple Juice

6 carrots
2 golden delicious apples
Juice in the order listed. Makes 2 servings.


A Truly Hot & Healthy V-8

5-6 Carrots
1 Beet
3 Large Tomatoes
1 bunch Spinach
1/8 Cabbage
Kale leaves
1 Red Bell-Pepper
1 stalk Celery
1/4 sweet Onion
1/2 clove Garlic
(add chili pepper and salt if
desired.)



Power Punch

Sorrel -- 6 Leaves
Apples -- 2 Large Granny Smith,
Unpeeled, Uncored and Quartered
Lime -- 1 Peeled
Mint -- 1 Sprig with Stems
Parsley -- 1 Handful with Stems

Take this on an empty stomach.
Don't eat or drink anything else for half
an hour.
Any dessert apple can be substituted.



Cows Eat Grass, you should too!

2 handfuls Spinach
1 bunch Wheat Grass
5-6 Carrots
1 stalk Celery
Add spirulina or a super food if desired...


Blueberry Smoothie

5 oz. Cascadian Farm Frozen
Organic Blueberries
2 Bananas
2 cups of Ice
1 Cup of filtered water



Banana Kale Smoothie

This smoothie is filled with essential vitamins, minerals, enzymes and packed with calcium!
1-2 Bananas
1 Table Spoon of Sesame Tahini (raw)
1 Organic Kale Leave (without stems)
1 Table Spoon of Spirulina or other super food
2-3 Cups of Ice
2-3 Mint Leaves (optional)

Blend till smooth and creamy. You should not be able to see any small parts of the kale. Fresh & organic mixed greens will work as well.


http://www.kurts-smilies.de/essen.gif

[Res]

*Reminder*

Peter's wife Marlene has some GREAT recipes posted on the website right about here > http://therawfoodsite.com/recipes.htm ;)

[Res]

That Banana Kale Smoothie is calling out to me. I would consider that a Green Smoothie, right? :)

[Res]

This sounds interesting: I'd rather "Juice the coconut" myself cuz it creates this amazing coconut cream but this sounds worth a try:

Pineapple-Coconut-Drink

Easy but sooo delicious.
10 ice cubes
1 (12 ounce) can crushed pineapple in juice (Or FRESH)
1 (14 ounce) can unsweetened coconut milk (Or Fresh)

Put ice cubes in blender and blend on high until it is crushed.
Add pineapples with juice and coconut milk and blend until smooth.
Serve immediately

4-6 servings Change size or US/metric
Change to: servings US Metric

5 minutes 3 mins prep

Don't forget the little umbrellas. ;) http://www.plumparty.com/Merchant2/graphics/products/small/18630.jpg

[Res]

Fruit ICIES
http://foodchannel.l1.mysmarthost.com/Content/Image/tropical_fruit_-_web.jpg

These are easy to make. All you need is frozen fruit. The flavors are many and children love them. They stand on an equal footing with other frozen treats and are made easily in your food processor or blender. The procedure is simple:

1. Cut fruit into 1-inch chunks and freeze in airtight containers.
2. When ready to prepare an icy, simply puree the frozen fruit in a food processor or blender (with a little juice if necessary) until thick and creamy.

Practically any fruit you can freeze makes a wonderful icy. The following are a few favorites:

cantalope
honeydew
strawberry
banana
peach
pineapple
papaya
apricot
tangerine
nectarine
persimmon
mango (I would marry a mango).

From: Fit For Life

[Res]

Tropical Fruit Smoothie

Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 2 servings


INGREDIENTS:

1 mango, peeled and seeded
1 papaya, peeled and seeded
1/2 cup fresh strawberries
1/3 cup orange juice
5 cubes ice

DIRECTIONS:

1. Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.

ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 6/4/2006


How simple is this? :) Leave your blender out on the counter.

[gillmoli]

Thai Green Papaya Salad (Som Tum)

2 Servings

3/4 lime
2 cups green papaya, shredded
6 green beans
1 clove garlic
1 1/2 tablespoons fish sauce
1 tablespoon dried shrimp
2 chili peppers
5 cherry tomatoes
2 tablespoons peanuts, toasted
1 1/2 tablespoons palm sugar (or 1 tsp of agave nectar)

"Many Asian supermarkets have shredded green papaya and that is what I use. However, if you can only find whole green papaya, the papaya can be peeled and shredded using a regular cheese grater. When you get closer to the center, you will see the white immature seeds inside, discard the seeds.

In Thailand, green papaya salad is made using a clay mortar, wooden pestle and a spatula. Smash a clove of garlic first. Then add green beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes. Add chili peppers and crush them just enough to release the hotness, unless you like your salad really hot. Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.

However, if you do not have a big enough mortar you can crush garlic, tomatoes, green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice and palm sugar to the bowl. Add green papaya and mix well.

Tips and substitutions
For a vegetarian som tum, omit the dried shrimp and substitute soy sauce (or shoyu) for fish sauce.

The balance of fish sauce, lime juice, palm sugar and peppers listed here are only guidelines. Som tum is an individual dish that you will find you might like yours with more, say, lime juice than what the recipe calls for." --From: ThaiTable.com

My Thai mother-in-law makes this for me all the time. I LOVE IT! You can make it either spicy or mild, as you can with all Thai dishes.

Enjoy!

(I'm not done with my cleanse yet, but I'm already thinking about my new eating lifestyle!)

~Lissa

[Res]

Thanks Lissa, this sounds great!

This next link isn't exactly RAW oriented but it is healthy and I've only just begun to take a look but check it out if you're interested, One Week Healthy Menu (http://www.whfoods.com/new7day.php)

~Res

[Res]

http://www.veganmomma.com/blog%20pictures/Juice/06.21.06.cantaloupesmoothie.JPG


Cantaloupe Smoothie (http://veganmomma.com/blog/?cat=36), takes less than three minutes to make.


1/2 ripe cantaloupe cubed
1 cups coconut water or plain water
2 tbsp of freshly ground cashews

Instructions:
Place liquid in blender
Add cantaloupe
Blend until smooth
Enjoy!

[sopheetsa]

holy MOLY!

Things have taken a luxuriant turn in this thread!

myself-- haven't been slouchin in the luxuriating dept. been sampling raw delights with raw chef friend-- like raw coconut "ice cream".

http://www.palawan-elnido.com/images/thmbnls/our-food-lg-sm.jpg

keep havin fun! :)

[Res]

Look at that! Yum! Any way to get the recipe for raw coconut ice cream? Enjoy Soph! :)

Love,
~Res

[Res]

Just found this Raw Food site with recipes: (click >) http://www.rawfoods.com/images/livingfoods.gif (http://www.rawfoods.com/recipes/)

If you try any of these let me know which ones you liked. :)

Love,
~Res