Free Mostly Raw and Vegan Recipes

 

 

 

Raw Crackers

1 cup soaked sunflower seeds

1 cup soaked walnuts

1 cup soaked almonds

1 tomato

1 cup red onion (chopped)

3 tablespoons flaxseed

3 teaspoons cumin seed

2 teaspoons sea salt

Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.
Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.
Dehydration time is about 15 to 20 hours.

Raw Coconut Chocolate Chip Cookies

 

3 cups of almond pulp
6 pitted dates (soaked)
1 cup coconut flakes
1 cup flax meal
1 cup cocoa nibs
1 TBS coconut oil
1 cup coconut milk
pinch of sea salt

Blend all ingredients except nibs and coconut flakes. When mixture is dough like stir in nibs and coconut flakes. Roll into balls and put in dehydrator - flatten balls with a fork. I do mine in the sun dryer and turn them after 4 hours for a total baking time of 8 hours. In a dehydrator less time would be needed. Be careful not to over dehydrate - they will get too hard.

Gazpacho Soup

 

This is a light, refreshing, summertime soup. It is good mixed with diced vegetables such as celery, onion, red bell pepper, zucchini, and avocado.

3 cups tomatoes, diced
2 cups cucumber, peeled and diced
1 cup red bell pepper, diced
¼ cup onion, diced
1 clove garlic
2 tablespoons olive oil (or sesame or flaxseed oil)
2 tablespoons lemon juice
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped parsley (for garnish)
Set aside the basil and parsley.
In a food processor with an S blade, process 2 cups tomato, 1 cup cucumber, ½ cup bell pepper, onion, garlic, olive oil, and lemon juice until well blended but still chunky.
Add the basil and briefly pulse the food processor.
Pour the soup into a bowl and mix with the remaining diced vegetables. Cover the bowl and place in the refrigerator for 2 hours to chill.
Pour into soup bowls and garnish with parsley and optional diced vegetables.

 

Cucumber Dressing

2 small cucumbers, chopped
1/2 cup cashews, soaked
1/4 cup water (more or less depending on how thick you like)
1 lemon, juice of
2 tablespoons dried dill (or 1/2 bunch fresh)
1 tablespoon Celtic or Himalayan sea salt
Directions:
Blend all ingredients in a high speed blender, adding water as needed.
If using fresh dill, blend 1/2 of it at first, them add the rest after the cucumbers and cashews are smooth!
Dressing will thicken in fridge.

 

Raw Fennel Soup

2 C fennel bulb, chopped
1 C tomato
1 1/2 T lemon juice
1/2 T garlic, minced
1/2 t oregano
1/2 t sage
1/2 t Celtic salt
1/2 C avocado, diced
1/2 C cucumber, diced
1/3 C red bell pepper, diced

In a blender, process fennel, tomato, lemon juice, garlic, oregano, sage, and Celtic salt until smooth and liquefied. Strain the mixture and stir in avocado, cucumber, and red bell peppers. Garnish with fresh herbs.

Watermelon Soup

Ingredients:
8-10 cups of seeded watermelon chunks
2 pounds of fresh fruit, cut in small cubes (peaches, nectarines, apricots, melon, grapes, cherries, etc.)
1 handful of golden raisins
3-4 leaves of fresh spearmint (or other mint)
For garnish:
fresh doublemint, spearmint (or other mint) leaves
Preparation:
Remove rind and seeds from watermelon and cut into chunks. In food processor bowl (or blender), purée watermelon until completely liquefied.
Transfer to a large serving bowl, stir in fruit and mint, cover, and refrigerate for at least 4 hours before serving.
Serve as you would a fruit salad - as a first course, side dish, or in bowls as a light and refreshing meal.

Raw Chili

1 zucchini
2 tomatoes
1/3 red onion (or 1 small yellow onion)
3 cloves garlic, derooted
1 medium carrot
1/4 c coriander
1 red pepper
2 tsp cumin
2 tsp tumeric,

So, have a big bowl nearby. Using your food processor, chop one veggie at a time, achieving the desired texture with each before moving on to the next (meaning: don't just go for over processed mush for all of them, strive for a little variety!). Once you're done with one veggie, empty the contents of the food processor into the big bowl, and move on to the next veggie.

Stir in the spices at the end, once all the veggies are in the big bowl.

Raw Curry Cabbage

1 medium head of cabbage

1 stalk escallion chopped
1 large tomato diced
1 sliver red habanero (scotch bonnet) pepper
1/2 tsp turmeric' or curry powder
1/8 tsp allspice
1/4 tsp garlic powder
1/4 tsp sea salt
1 TBSP Coconut Oil
1/4 tsp thyme

Shred cabbage and massage until it feels less crispy. Add salt and let sit for a minute while cabbage sweats - (do not pour off water). Finely chop or mince pepper and toss all ingredients. You can add more or less salt to taste.

Raw Corn Chowder

1 ear of corn scrapped from the cob-soak for 1 hour
1 med. tomato
1 clove garlic
habanero to taste (I used just a sliver)
1/4 tsp sea salt
1/2 tsp turmeric
1/3 tsp thyme
1/2 cup red bell pepper
1/4 cup soaked almonds (any nut will do)
1 slice onion
1 cup water
Blend all until creamy

Raspberry Applesauce

1 apple, cored, peeled, and chopped
1 pint raspberries
2 Medjool dates, pitted
Directions
Place all ingredients in processor or blender. Process until smooth.

Raw Vegan Sour Cream

1 c. soaked sunflower seeds (soaked 20 minutes)
1 c. filtered water
2 TBSP lime juice (lemon can be used as well)
1 clove garlic
3/4 sea salt
1 TBSP bell pepper
1 pinch cayenne
1 pinch tumeric for color (optional)

Blend until creamy.
Raw Fudge Brownies

 

1 c walnuts (120 grams)
1 and 1/3 cups pitted dates If you want a sweeter result, up the proportion of dates
1 tsp pure vanilla extract
3-4 tablespoons cocoa powder, depending on how chocolatey you want the balls to be

1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; just blend everything all at once.)
2. Roll into little balls. (Use plastic wrap if you wish.) Or, if you want true brownies, shape the dough into bars!

Raw Oatmeal

2 cups raw oat groats
1 tsp. cinnamon
1 Tbsp. lemon juice
1 cup dates (pitted)
1 cup raw nuts of your choice, soaked overnight, rinsed and drained (optional)
3 apples, cored (no need to peel)
1 cup soaked raisins
1 cup raisin water
Soak the raw oat groats overnight, then rinse and drain well.
Drain raisins and set aside and use water in recipe
Blend all the ingredients (except raisins) together in a food processor (chunkier) or a high-speed blender (smoother and creamier).
Top with raisins and a sprinkle of cinnomon.

Raw Eggplant Jerky

1 large egg plant sliced in thin strips
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
habanero sauce to taste (it's really hot)
1/2 tsp sea salt
1/2 tsp of a sweetener of choice (a syrup is best)
If you have West Indian Locust powder add 2 TBS and eliminate the sweetener

Mix all ingredients and apply to egg plant strips. Sun dry for 18-24 hours or dehydrate for 6-8 hours (turning at 2 intervals)
 

Raw BBQ Sauce

1/2 cup sun-dried tomatoes
4 medjool dates (or other soft date)
2 tablespoons minced fresh herbs such as dill, parsley and/or oregano
1 1/2 teaspoons lemon juice
1/4 teaspoon sea salt, or to taste
2 tablespoons olive oil
1/4 cup chopped tomatoes
1/4 teaspoon cayenne pepper, optional, or to taste
Preparation:
1. Place the sun-dried tomatoes and dates in a bowl with 1 cup of water and let them soak for at least 30 minutes. Strain and reserve the soak water.
2. Place the remaining ingredients in a blender along with the soaked sun-dried tomatoes and dates. Add about 1/3 of the soak water and blend on high speed for about 30 seconds, until a smooth paste forms. Add the remaining liquid and blend for another 10 seconds.
 

Raw Ranch Dressing

1 1/2 cups raw cashews
4 teaspoons lemon juice
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon Italian seasoning

Directions:
Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1 cup purified water until smooth and creamy. You may need to add more lemon juice if the lemons you are using are not sour enough. Pour into a bowl.

Add the dill and Italian seasoning by hand to the blended dressing. Serve as a dip or a salad dressing.
 

Raw Carob/Chocolate Pudding

1 very ripe avocado
3 dates, soaked for 1/2 hour in water, then drained
1/2 cup raw carob powder
Preparation:
Process avocado, dates and carob in a food processor or blender until smooth and creamy. It's that simple - enjoy your raw dessert!

Chinese Broccoli with Almonds
(How We All Went Raw)
In a salad bowl, add:

3 cups broccoli tops, chopped
½ cup toasted, sliced almonds

In a blender add:
1 Jalapeno pepper or 1/4 tsp dried 1/4 cup pine nuts
1 clover garlic ½ avocado
1/4 cup extra virgin cold pressed olive oil 1 Tbsp fresh lemon juice
1 tsp sea salt

Blend until creamy, pour over broccoli and almonds. Let marinate for 45 minutes in the refrigerator.
 

Kale Cole Slaw
(Living Foods Lifestyle)

½ bunch kale, chopped 1 tsp dill or caraway seeds
1 carrot 4 Tbsp Veganaise
1/4 green bell pepper 1 lemon juiced (4 Tbsp)
1 stalk celery
1 small onion
Chop kale in food processor. Chop carrot in food processor. Dice green pepper, celery and onions. Add dill or caraway seeds, Veganaise and lemon juice and toss.

Charles’ Cole Slaw
(How We All Went Raw)
In a large bowl, add:

1 head red cabbage, sliced into thin strips
1 cucumber, peeled, sliced into thin round slices
1 cup pine nuts
2 vine ripened tomatoes, diced
1 avocado, cubed
½ cup extra virgin cold pressed olive oil
1 jalapeno pepper, seeded, minced (optional)
2 Tbsp lemon juice
1 tsp sea salt
Mix well and serve.

Hummus
(How We All Went Raw)

In a food processor using the S blade, add:

2 cloves garlic 1/4 cup fresh lemon juice
1 zucchini, peeled and chopped 1/3 cup distilled water
2 cups sunflower seeds 1/3 cup extra virgin cold pressed olive oil
½ cup raw tahini 2 tsp. sun-dried sea salt

Mix in the food processor on high until creamy. Spread in Pita Bread with salad toppings i.e. cucumber, shredded lettuce, tomatoes and onion.

Artichoke Salad

1/4 Cup red onion, minced 1 tsp Italian seasoning
½ Cup red bell pepper, chopped 1 tsp dried basil
1 can artichoke hearts (in lemon juice if you can find them)
2 Cups broccoli florets
1 can olives, rinsed and sliced
lettuce leaves

Wash, mince, slice and chop veggies except lettuce leaves. Then toss all of the above together including oil from artichokes. Take a medium large salad bowl and place 5 - 8 leaves of lettuce standing up around the edge of the bowl. Pour artichoke salad into the bowl. Serve with healthy dressing.

Veganaise Ranch Dressing

14 oz Veganaise ½ Tbsp garlic powder
2 Tbsp lemon juice 1 Tbsp chopped chives
1/4 cup water (approx.) 1 tsp dill weed

Put all ingredients in a large bowl and whip with a wire whip.

 

Avocado Salad

1 recipe of “American Cheese” made without the pimientos or paprika
1 large cucumber, diced 1 small red onion, quartered and sliced thin
3 large sweet garden tomatoes, diced 1 tsp. lemon juice
3 large avocados, cubed ½ tsp. sun-dried sea salt
2 cloves fresh garlic, minced onion and garlic powder to taste

Dice, cube, mince, squeeze and season to taste in a beautiful salad bowl and serve chilled.

 

Green Leafy Salad

Mixed Greens, cut small Beets, shredded small
Shredded carrot Ripe tomatoes, small bite size
Bell Pepper, diced Celery, diced small
Garlic, Minced Cucumber, sliced small
Onion, Minced Sunflower seeds
Add other vegetables as desired.

Shred or cut all vegetables very small. Toss greens with flaxseed or olive oil. Add toppings except tomatoes. Add those last when serving.

Thousand Island Dressing

14 oz Veganaise 3/4 Cup fruit-sweetened catsup
1 Tbsp honey 1/4 cup water (approx.)

Put all ingredients in a large bowl and whip with a wire whip.

 

Rawviolies
(How We All Went Raw Cookbook)

In a large bowl, marinate:

10 Roma tomatoes, thinly sliced or 5 slicing tomatoes
½ cup extra virgin cold pressed olive oil
3 garlic cloves minced
1 tsp sun-dried sea salt

Marinate for at least 15 minutes. Make Nut Cheese as follows:

 

Nut Cheese

Prepare by adding the following ingredients into a blender or food processor with an S blade:

1 cup of pine nuts (pinions) 1/4 cup fresh basil
½ cup sunflower seeds 2 cloves garlic
1 tsp sun-dried sea salt ½ cup distilled water

Place a paper towel underneath dehydrator screens to catch dripping liquid. Place one tomato slice on dehydrator screen. Add one spoonful of nut cheese on tomato slice. Top with another tomato slice. Repeat until all tomato slices are used. Dehydrate for 8-9 hours at 98 degrees F.

 

Mixed Greens Salad

Wash and coarsely grate equal amounts of collard greens, turnip greens and mustard greens (about 2 cups each). Chop red bell pepper and red onion (fine). Add the juice of one lemon (4 Tbsp). Add sea salt to taste (start with 1 tsp). Add 1/4 tsp of each of the following: thyme, basil, dill weed & Italian seasoning. Mix in olive oil. Mix and marinate for four hours.

 

Gazpacho Soup
(Recipes for Life)

3 ripe tomatoes 2 Tbsp extra virgin olive oil
2 cups cucumbers, peeled & diced 1 Tbsp lime juice
2 stalks celery, diced 1/2 Tbsp lemon juice
½ green bell pepper, seeded & diced 2 tsp sun-dried sea salt
1 red bell pepper, seeded & diced 1 tsp cumin, 1 tsp chili powder
3 green onions, sliced or 2 Tbsp dry onions 2 C soup stock, optional

Place 1-1/2 tomatoes, 2 cups soup stock in a food processor and puree. Place in a soup tureen, add remaining vegetables, stir in olive oil, lemon juice, sea salt and seasonings to taste. Cover and chill. Do not heat. This soup is served cold.

 

Raw Sweet Corn Salad
(Recipes for Life)

1 large ear of raw sweet corn 3 Tbsp parsley
½ red bell pepper 1 celery stalk
1 large ripe tomato 1/4 cup sweet red onion

Husk corn, wash all vegetables and remove kernels of corn from cob. Dice tomato and celery, chop red pepper and onion and mince the parsley. Combine in a bowl, cover and set in refrigerator. Serve chilled.

 

Spinach-Pasta Salad

raw spinach red bell pepper
cold pasta shredded “cheese”
red potatoes, cooked & cooled celery, diced
olives (black or green without vinegar) toasted croutons
carrots, grated healthy salad dressing

Mix all together (pasta and potatoes need to be cold) and stir in healthy dressing.

 

Kale and Hearty
(Raw Foods Gourmet)

5 cups kale, grated ½ cup lemon juice
½ cup thinly sliced onions 2 Tbsp extra-virgin olive oil
½ cup chopped red pepper 1 tsp sun-dried sea salt
1 cup grated sweet potato 1 cup dehydrated mushrooms (opt)
1 tsp grated ginger root handful of almonds or pumpkin seeds

In a large serving bowl, combine the kale, onions, red pepper, sweet potato, garlic, ginger, lemon juice, oil, salt and dehydrated mushrooms. Toss. Let the salad sit at room temperature for 1 - 2 hours. Toss again just before serving and top with the nuts or seeds. Serves 6.

 

Cucumbers with “Yogurt” and Dill
(Jackie Graff - Sprout Raw Food)

“Yogurt” 1 Cup raw macadamias, soaked overnight and drained
1 Cup distilled water
1/4 Cup lemon juice
1 tsp sea salt
3 cloves garlic
1 Cup raw pine nuts, soaked overnight and drained

Salad: 6 - 8 cucumbers, peeled and chopped
2 tsp sea salt
1 Cup fresh dill weed, chopped fine

Mix 2 tsp salt with chopped cucumber and place in strained and set aside for 30 minutes.
For “yogurt” blend macadamia nuts, lemon juice, water and salt in blender or Vitamix until smooth. Add pine nuts and garlic, blending well. Gently press more juice out of the cucumbers and place them in a bowl. Mix in the dill and the “yogurt” stirring well.

Spanish Rice
(How We All Went Raw)
Combine:
1 head of cauliflower, grated 1/4 cup cilantro, diced
4 chives, diced 1 avocado (mashed in)
2 tomatoes, diced 1 tsp chili powder
1 orange bell pepper, diced 1 tsp paprika
1 Jalapeno pepper, diced (optional) ½ Tbsp sun-dried sea salt
2 Tbsp. fresh lemon juice
Mix together well and serve.

 

Veggie Wraps or Collard Roll-Ups

Very large collard leaves 1 white or yellow sliced onion ringlets
1 red bell pepper, diced 1 cup Portabella mushrooms, cut in small pieces
1 carrot, grated 2 cups shredded green lettuce
1 zucchini, grated

Filling:
8 oz Macadamia Nuts 1/3 cup of distilled water
1/3 cup of fresh lemon juice
(Blend until smooth and creamy.)

1. Marinate the onions and mushrooms in 1/4 cup of lemon juice and 1/4 cup of Namo Shoya or
use a little sea salt and 1/4 cup of olive oil for about 10 mins.
2. Take the veins out of the middle of the collard leaves and lay flat with the inside facing up.
3. Drain the onions and mushrooms.
4. Place a scoop of the cream cheese on the collard leaf and then start to layer with the veggies.
5. Roll the leaf up and continue to do the same with the other leaves.

Hot Stuff Salad (from H.A. web page)

1 sweet onion, diced 2 large tomatoes, sliced
1 Hot pepper, finely diced 1 cup alfalfa sprouts
1 celery stalk, diced 1 avocado, diced

Toss all ingredients and serve with your favorite dressing.

 

Potato Chips
(How We All Went Raw)

In a bowl, add:

6 red potatoes, thinly sliced
5 cups distilled water

Soak about 2 - 3 hours; rinse and drain to remove starch. In a clean bowl, add:
potato slices
½ Cup extra virgin cold pressed olive oil
1/4 Cup lemon juice
1 tsp cayenne pepper (optional)
sea salt to taste - start with 1 Tbsp.

Drain potatoes and put individually on dehydrator sheets; dry for 12 hours or until dry & crunchy.
Taco Meat
(How We All Went Raw)

In a food processor using the S blade, add:
2 cups soaked walnuts, strain and discard water (can use nuts after they are
dried)
1 Tbsp cumin powder
1 Tbsp coriander powder seasoning
1-2 Tbsp raw soy sauce (i.e. Tamari Sauce)
1/4 cup fresh cilantro ½ cup fresh cut corn (optional)

In the food processor, blend the ingredients until it looks like ground beef (about 15 sec.). Note: You might have to stop the machine and use a spoon to help mix the ingredients. Blend well.

 

Spaghetti (Raw)
(How We All Went Raw Recipe Book)
Pasta:

In a bowl, add:
2 large zucchini, peeled, then grated in food processor
½ cup chopped mushrooms, use your favorite
6 green olives, pitted and halved and rinsed

Sauce:

In a blender, add:
2 cloves garlic 1/4 cup fresh basil
2 vine ripened tomatoes 1/4 cup fresh oregano
½ cup sun-dried tomatoes 1 tsp sun-dried sea salt
2 Tbsps extra virgin cold pressed olive oil

Blend well and pour over zucchini.

 

6-Layer Dip

Vegetarian Refried Beans - Layer 6 (Bottom)

Vegetarian Cheese - Layer 5 3 Tbsp fresh lemon juice
Ingredients: 1/4 Cup nutritional yeast flakes
1 Cup distilled water 1 tsp sun-dried sea salt
4 Tbsp agar flakes 1 tsp onion powder
½ Cup almonds (preferably without skins) 4 oz pimientos
½ Cup Tahini 1 tsp garlic powder

Place water and agar in a pan and allow to soak for five minutes. Heat to boiling and stir to dissolve agar. Once heated and dissolved, place water mixture in blender or Vita Mix or food processor and allow to cool slightly. Add almonds, tahini, pimientos and lemon juice. Blend on high until smooth and creamy. Add remaining ingredients and blend until smooth. Pour into a container and refrigerate until set.

Guacamole - Layer 4
Ingredients:
2 very ripe avocados, mashed 2 Tbsp onion, finely chopped
1 clove garlic, minced ½ red bell pepper
1 Cup tomato, chopped 1 stalk celery, finely chopped
1 Tbsp fresh lemon juice ½ tsp sun-dried sea salt

Mix all ingredients well. Cover and chill.

Picante Sauce - Layer 3
Green onions - Layer 2
Black Olives, sliced - Layer 1 (top)

Cream of Tomato Soup (Hallelujah Holiday Recipes)

1 Cup pine nuts, soaked for 1 hour and drained
1 tsp cayenne pepper
2 tsp Celtic sea salt
1 Cup sun-dried tomatoes, soaked in 2 cups distilled water for 1 hour
5 cups fresh tomatoes

Place pine nuts, cayenne, sea salt and sun-dried tomatoes in blender and blend until creamy.
Add fresh tomatoes and blend again. If soup is too thick, add distilled water until desired
consistency is reached. Soup may be warmed in dehydrator at 105 degrees.

 

Raw Veggie “Tuna”
L. Braun

1 ½ lbs carrots (about 8 carrots), peeled and then grated fine in food processor
1 - 2 celery stalks, diced
1 bell pepper, either red, orange or yellow, diced
½ small red onion, diced (do not use if too strong)
1 medium tomato, diced
1 cup fresh parsley, chopped fine
fresh basil to taste, chopped fine
1 tsp sun-dried sea salt to taste (opt)
3/4 cup almond “mayo”

Mix all ingredients together and serve on a bed of lettuce or use as filling in tomato bowls or avocado halves. Or, serve over Sun Garden Burgers. Top with dry pan-roasted almond slices if desired.

Almond Mayo

1 cup of raw almonds 1 lemon, juiced
2 Tbsp pure maple syrup or fruit sweetener ½ tsp sun-dried sea salt
3/4 cup water 1/4 cup extra virgin olive oil (opt)
½ tsp onion or garlic powder

In a blender or food processor, thoroughly blend almonds with the water. Add the remaining ingredients, except the oil. Process. If the mixture needs to be thickened, slowly add the oil while processing. If the mixture is thick enough, it is not necessary to add the oil. Chill.

 

Wild Rice Salad

2 cups raw wild rice (1 cup dry, it doubles in size)
1 Tbsp sun-dried sea salt 1 - 2 Tbsp Shoyu or Tamari Sauce
1/4 tsp cumin 2 avocados, cubed
2 Tbsp nutritional yeast 2 tomatoes, diced
1 clove of garlic, minced ½ cup fresh cilantro, chopped (opt)
small can of black olives, sliced (opt)

Soak the wild rice for three nights, draining and rinsing after the first & second day and again before use. Into the rice, stir the sea salt, cumin, nutritional yeast and garlic. Fold into the rice mixture the avocados, tomatoes, cilantro and olives. Serve on a bed of lettuce or wrapped in lettuce leaves as a burrito.

Nut Loaf
(Everyday Wholesome Eating)

1 Cup almonds 2 tsp basil
3/4 Cup sunflower seeds 1 tsp oregano
3/4 Cup pumpkin seeds 1 tsp thyme
3/4 Cup pecans or hazel nuts ½ tsp poultry seasoning
juice of one lemon ½ tsp garlic powder
1/3 Cup olive oil 1 tsp kelp
Up to 1/4 Cup water 1/4 - ½ red onion
1 tsp sun-dried sea salt 2 stalks celery
1 Tbsp sage opt: ½ red pepper

Cut red onion, celery and pepper into chunks, then coarse chop in food processor. Put in a large bowl. Puree nuts and seeds with liquids in food processor until fairly smooth. Add seasonings and continue to process until well mixed. Pour into bowl and mix well with chopped vegetables.
Form into 5 - 6 loaves (about 1 ½" thick) on parchment paper or Teflex sheets on dehydrating trays. Place in dehydrator at 100 degrees for at least 2 - 4 hours to warm.

Broccoli & Pea Salad

1 large bunch of broccoli, cut in bite-sized pieces
1 small package of frozen peas, thawed, or fresh summer sweet peas
2 stalks of celery, sliced thin
1/4 cup of sliced almonds, dry roasted
1 tsp dried dill (or more)
½ cup to 1 cup of Veganaise mayonnaise

Optional: Add cauliflower for a bit of color. Place the vegetables in a large mixing bowl. Add the almonds and mix. Add the dill and mayonnaise and mix thoroughly. Serve at room temperature or chilled. Serves 4 - 6.

Spicy Salsa Chips
(How We All Went Raw)

In a blender, add: 3 vine ripened tomatoes 1 clove of garlic
3 Serrano peppers 1/4 cup cilantro
3 tomatillos 1 tsp sun-dried sea salt
3 Tbsp fresh lemon juice 1/4 cup distilled water
Blend well. In a large bowl, add: 2 cups brown flax seeds

Pour blended salsa mixture over flax seeds and stir together. Soak for 3 - 4 four in refrigerator. Spoon small portions of soaked flax seeds onto teflex dehydrator sheet and shape into chips. Dehydrate for 12 - 15 hours at 98 degrees F.

Broccoli-Cauliflower Confetti
(Created by Jackie Graff)
½ cup lemon juice, freshly squeezed 3/4 cup olive oil
4 garlic cloves 4 cups broccoli florets
1 Tbsp sea salt 4 cups cauliflower florets
2 Tbsps sesame oil 1 red pepper chopped fine

Combine lemon juice, garlic and salt in blender and blend well. With the blender running, pour sesame and olive oil in a thin stream until well blended. Chop broccoli and cauliflower into very small pieces and place in a serving dish with red pepper. Pour dressing over broccoli, cauliflower and red peppers. Marinate for 1-2 hours. May be covered with plastic and placed in a dehydrator for a short time to warm.

Broccoli & Carrot “Noodle” Salad
(The Complete Book of Raw Food)

1 head broccoli, stalks peeled and florets removed
1 carrot
1 English cucumber
1 cup sunflower sprouts

Using a spiral slicer, cut the broccoli, carrot and cucumber into veggie noodles. Chop or cut the noodles so they won’t be excessively long. Mix in the sunflower sprouts and serve with your choice of dressing on the side.

Rainbow Salad
(The Complete Book of Raw Food)

1 zucchini 1 broccoli
1 yellow pepper 2 tomatoes
1 pumpkin or other squash ½ red cabbage
2 carrots 1/4 beet
1 small can of chopped green olives
(not Spanish olives)

Using the “S” blade of a food processor, process each item separately, until coarsely chopped. To preserve the colors of the vegetables, process them in the order listed above, zucchini first, beet last, etc. For added variety, use your spiral slicer to slice the zucchini, carrot and pumpkin. Serve the shredded vegetables in a heaping mound with a healthy dressing in a small bowl at the center of the plate.

Apple Blossom Salad
(Hiawatha Cromwer)

3 Gala or Golden Delicious apples
3 Cups cauliflower
2 stalks celery
1 cup currants, soaked

Dressing
½ tsp nutmeg and cinnamon, combined
½ cup cashews
1 cup apple juice or orange juice

Wash, core and dice apples or put through food processor. Wash and put cauliflower through food processor. Chop celery. Add currants. Blend all ingredients for dressing and pour over top. Marinate for at least one hour. Will keep for two days.

Carrot-Orange Salad
Jackie Graff

4 C grated carrots
1 C raisins Mix dressing ingredients in blender until mixed well.
Pour over carrots and raisins, mixing well.
Dressing:
1 C orange juice
1 Tbsp cinnamon
1 tsp orange zest

Best Ever Almond Nut Pate
(The Complete Book of Raw Food)

2 cups almonds, soaked ½ finely chopped red onion
1 cup sunflower seeds, soaked ½ cup fresh parsley, finely chopped
3 carrots 2 Tbsp fresh lemon juice
3 stalks celery, finely chopped 1 tsp sea salt or to taste
1 red bell pepper, finely chopped 1/4 tsp cayenne OR 1 - 2 tsp curry powder

Process the almonds, sunflower seeds and carrots through a Champion juicer using the solid plate or in a food processor fitted with the “S” blade. Transfer to a mixing bowl and add the celery, bell pepper, red onion, parsley, lemon juice, salt and cayenne or curry powder (if using). Mix well. Serve with vegetable slices or spread on raw crackers. Enjoy!

Apple-Lemon-Beet Juice
(Living with Green Power)

4 apples 1/4 beet ½ lemon
Cut apples and beet into pieces and juice together with ½ lemon with its rind. Makes 2 servings.

Mango Pie
(Hooked on Raw)

2 sweet mangoes (peel and remove pits) 4 Tbsp agar flakes
½ cup almonds, blanched 2 cups distilled water
1-½ lemon, juiced 2 heaping Tbsp raw honey to taste
½ cup fresh lemon zest

Bring water to a boil, add the agar and gently simmer for 3 - 5 minutes, stirring until it is completely dissolved. Take off stove and set aside to cool a bit. Blend balance of ingredients and then add cooled agar. Pour into Oatmeal Almond Pie Crust and refrigerate until use.

Savory Almond Spinach
“Living Cuisine”

2 bunches spinach 4 Tbsp Tamari Sauce
1 cup chopped parsley juice of two lemons
4 Tbsp almond butter 2 cloves garlic, pressed or minced
2 Tbsp Flaxseed oil

Chop spinach and parsley in food processor. Make dressing by mixing all other ingredients by hand or in blender. Toss all together until well-coated and allow to stand a few minutes for flavors to blend.
Apple Pie
Filling:
5 gala or golden delicious apples ½ cup coconut powder
1 cup soaked raisins 2 ½ tsp. of the following; cinnamon,
Juice from one lemon nutmeg, all spice
3 Tbsp ground fine flax seeds

Put all ingredients including water from soaked raisins into a food processor with the “S” blade. Pulse all ingredients until a medium to small coarseness is achieved. Put into crust and chill.
Crust:
2 cups walnuts Process like a crust and press into pie pan.
½ cup pitted dates, chopped

Topping: Ground, roasted coconut with walnuts or pecan halves around the edge.

 

Strawberry Pie

7 - 8 large ripe strawberries 2 bananas, fairly ripe
6 soft dates, pitted 1 Tbsp fresh lemon juice

Blend all binder ingredients in a food processor or blender until well mixed.

Fruit Filling:

Cut 2 pints of fresh strawberries into quarters and fold into binder. Pour into almond pie crust. Decorate with approximately ½ pint of quartered strawberries and/or other fresh fruit. Cover with plastic wrap and store in refrigerator. Let set up overnight.

Waldorf Sweet ‘Tater Salad

1 small sweet potato (coarsely grated) 1 stalk celery (chopped small pieces)
1 apple (cut or shredded into small pieces) 1/4 Cup shredded coconut
1 tsp fresh lemon juice 1/4 Cup coarsely chopped walnuts
½ tsp cinnamon (or to taste) 1/4 Cup organic raisins
1/3 Cup fresh apple juice

Peel, and grate sweet potato. Peel and cut up apple. Mix together apple and grated sweet potato and toss with lemon juice. Then add apple juice and cinnamon to taste. Stir in chopped celery, shredded coconut, raisins and walnuts. Refrigerate covered until ready to serve.

 

Ambrosia

1 3/4 cups coconut milk 1/3 cup tapioca
1/4 cup frozen pineapple juice concentrate 3 Tbsp honey

Combine and bring to a full boil in a saucepan over medium heat, stirring constantly. Cool this mixture and then add:

½ cup unsweetened coconut (toasted) 2 cups red seedless grapes
1 tsp vanilla 1 cup fresh orange pieces,
1 cup fresh chunks of pineapple, drained drained

Mix well and refrigerate. Serve chilled.

 

Persimmon Sauce

Thaw out persimmons. Cut stem off and then cut in eights. Cut out fleshy part of fruit. Put in blender. Add 2 - 3 dashes of cinnamon. Blend into sauce. Serve.

Waldorf Salad

 

1 apple, cut in chunks Celery, cut in chunks
chopped walnuts or pecans Raisins, optional

Mix and add creamy dressing.

 

Creamy Dressing for Waldorf Salad

½ cup raw almonds or cashews 4 tsp lemon juice
4 - 6 oz. fresh pineapple juice 1/4 - ½ tsp Celtic sea salt

Put nuts in blender and add just enough pineapple juice to cover the almonds (or cashews); blend until creamy. Add other ingredients and blend again until smooth.

 

E-Z Carob Pudding
(Raw)

2 large ripe avocados ½ Cup maple syrup ½ Cup carob powder

Put all three ingredients in either food processor or heavy duty blender. Blend until very smooth. (Note: You can use 1 Cup of softened dates in place of maple syrup.)

 

Lemon Squares
“Everyday Wholesome Eating”

Crust Ingredients: Topping Ingredients:
½ cup dates, pitted 1 1/4 cup dates, pitted
½ cup pecans 3/4 cup walnuts
½ cup walnuts Zest from 1 ½ lemons
3/4 cup almonds Juice of 1 1/2 lemons
3 Tbsp raw honey 1 tsp psyllium powder
3/4 cup shredded coconut

Prep for Topping: Presoak dates and walnuts listed under topping ingredients for at least two hours. Crust: Process almonds into a meal in the food processor. Add balance of crust ingredients and process into a “dough.” If too dry, add a touch of water. Press into an 8 x 8 pan.

Topping: Process topping ingredients in food processor until smooth. Spread onto crust. Sprinkle top with coconut and press gently into the mixture. Cover and refrigerate. It will take 2 - 3 days for this to “harden” slightly for easier handling.

 

Just Like Cheesecake
“The Complete Book of Raw Food”

For the crust:
2 cups raw macadamia nuts or almonds
½ cup dates, pitted
1/4 cup dried coconut

For the cheese: For raspberry sauce:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice 1 bag frozen raspberries
3/4 cup raw honey ½ cup dates
3/4 cup coconut oil
1 tsp vanilla
½ tsp sun dried sea salt (opt)
½ cup water

Process nuts and dates in food processor. Sprinkle the dried coconut onto the bottom of and 8 or 9" springform pan. Press crust onto the coconut. This will prevent it from sticking.

For cheese, blend the cashews, lemon, honey, gently warmed coconut oil, vanilla, sea salt and ½ cup water. Blend until smooth and adjust to taste if necessary. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from pan while frozen and place on a platter. Defrost in the refrigerator (3-5 hours). Take out of the refrigerator at least one hour or more before serving so it will be completely defrosted (enhances flavor).

For the sauce, process raspberries and dates in a food processor until blended. (Do not use a blender for this or the raspberry seeds will become like sand). This sauce can be applied to the whole cake just before serving or set the sauce out separately to be individualized.

 

LIVE FIG NUTONS
“Living Food Feasts from Shinui Retreat”

Cookie:
1 Cup walnuts, soaked 12 hours, drained and dehydrated 12 hours.
1 Cup of almonds, soaked 12 hours, drained and dehydrated 12 hours
2 dates, pitted
½ tsp Celtic sea salt

1. Place walnuts and almonds in food processor and process until the mixture is ground fine.
2. Add dates and salt to the nut mixture and process until finely chopped.
3. Press ½ of the nut mixture on a dehydrator Teflex sheet forming a square.

Fig Mixture:
4 Cups of dried figs
4 Medjool dates, pitted

1. Place figs and dates in a processor and process well.
2. Remove fig mixture to another Teflex sheet and press into a square the size of the cookie square.
3. Place a second Teflex sheet on top of the cookie, fig side down, pressing well.
4. Remove this Teflex sheet.
5. Cover this cookie square with the remaining nut mixture.
6. Cover with a Teflex sheet and roll with a rolling pin, pressing the nut mixture into the fig and date layer.
7. Remove the top Teflex sheet.
8. Cut into 1 inch squares, using a blunt knife or spatula to avoid cutting the bottom Teflex sheet.

 

MOCK SALMON
This is a delicious raw salad that resembles a salmon salad/spread.

1 ½ lbs carrots, peeled and grated fine in a food processor
1 - 2 celery stalks, diced
1 bell pepper, red, orange or yellow, diced
½ small red onion, diced (opt)
1 medium tomato, diced (opt)
1 - ½ cup fresh parsley, chopped fine
½ cup fresh basil, chopped fine
1 tsp sun-dried sea salt
raw cashew mayo to creamy consistency (see recipe below)
Mix all ingredients together and serve on a bed of lettuce or use as filling in tomato bowls or avocado halves or fill wholewheat pita bread.

 

Raw Cashew Mayo
(This makes about 4+ cups of dressing.)
1/4 to 1/3 cup lemon juice
2 cups cashews
3 stalks celery
½ cup chopped bell pepper
1/4 cup chopped onion
2 Tbsp fresh parsley, minced
2 Tbsp fresh thyme, minced
1/4 cup quartered tomato
1 clove garlic
Shoyu or sun-dried sea salt to taste (opt)

Combine the above ingredients in a blender and blend until creamy. Keeps 3 - 5 days in the refrigerator.

 

Everybody’s Favorite Salad
How We All Went Raw Cookbook

2 large bunches or romaine lettuce, wash and tear into small pieces
2 avocados, pitted and spooned into salad bowl 2 tomatoes, diced
1 Tbsp fresh lemon juice 3 Tbsp extra virgin cold pressed olive oil
1 tsp crushed red pepper (spice) 2 tsp sun-dried sea salt
1/4 cup pine nuts 1/4 cup raisins

Mix ingredients together. Let sit for ten minutes before serving.

 

Apple Cinnamon Yam Chips
(How We All Went Raw)
In a bowl, add:
3 yams, peeled and thinly sliced 5 cups distilled water

Soak for two hours. Strain water.

In a clean bowl, add:
yam slices
3 Tbsp cold pressed coco butter (or coconut oil)
1 Tbsp cinnamon
½ Cup freshly juiced apple juice

Marinate for 1 hour; place each chip on Teflex Sheet & dehydrate for 12 hrs. at 98 degrees.

 

Dilly Zucchini
(Created by Jackie Graff)

10 cups zucchini shredded

Dressing:
½ cup lemon juice 5 cloves garlic
1 Tbsp sea salt 1 bunch fresh dill
1 cup olive oil

Place salt, lemon juice, garlic and olive oil in a blender and blend until smooth. When the dressing is mixed well, add the dill pulsing the blender until the dill is chopped. Toss dressing with zucchini mixing well.

 

Crunch Fries with Ketchup
“Eating without Heating”

Slice 1 lb. Jicama so it looks like french fries

Combine in bowl with:
1 Tbsp onion powder
2 Tbsp olive oil
1 Tbsp paprika
Sun-dried sea salt to taste.

 

Ketchup/BBQ Sauce
“Everyday Wholesome Eating”

12 dates, pitted 8 sun-dried tomato halves
1 fresh tomato 1/8 - /14 red onion
1 clove garlic 2 tsp lemon juice
1 tsp basil 1 tsp sun-dried sea salt
2 Tbsp olive oil 2 pinches ground cloves

Pre-soak sun-dried tomatoes and dates in ½ cup water for at least one hour. Puree all ingredients (including soak water) in blender until smooth. Keeps 2 - 3 days in refrigerator, longer if sealed in airtight canning jar. Great served with nut loaves or burgers, or spread on them just before dehydrating.

Italian Salad
(How We All Went Raw)
In a salad bowl, combine:
2 heads green leaf lettuce, washed and torn into small pieces
8 cherry tomatoes, cut in half
1 cup fresh Italian parsley, finely chopped
1/4 cup leeks, chopped

Whisk together in a separate bowl:
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1/4 cup fresh sage, chopped
1 tsp sun-dried sea salt or to taste Pour dressing over salad and serve.
1 clove garlic, minced
2 Tbsp fresh lemon juice
½ cup extra virgin cold pressed olive oil

Carrot-Raisin-Coconut Salad
(by Hiawatha Cromer)

4 carrots
1 cup raisins (save ½ cup to decorate)
½ cup unsweetened coconut, finely grated
½ cup walnuts, soaked and chopped coarsely
1 lemon, juiced and seeded
½ tsp all spice or cinnamon or nutmeg
1 tsp pure vanilla
Juice carrots, then combine the juice and pulp. Add remaining ingredients. Decorate with ½ cup raisins. Salad will keep three to four days. 

 

 

Coconut-Apricot Truffles

 

1 ½ tsp honey                                                                                                                          2 tsp almond extract

1 ½ Cups almonds                                                                                                      ½ Cup coconut

2 tsp cinnamon                                                                                                            2 Cups dried apricots

 

In a food processor with the S blade, thoroughly combine almonds, then add apricots a few at a time.   When combined, add the honey, cinnamon and almond extract.  The mixture will form a dough-like ball.   Using your hands, firmly roll into 1" balls.   Roll in coconut.  Yield: 3 dozen balls.

 

 

Fruit-Nut Truffles

1 ½ Cup walnuts                                                                                                         1 tsp cinnamon

1 Cup dried cranberries                                                                                   ½ tsp ground ginger

1 Cup raisins                                                                                                                           1 tsp vanilla extract

 

In a food processor with the S blade, thoroughly combine walnuts, then add the cranberries and raisins a few at a time.  When combined add the cinnamon, ginger and vanilla extract.  The mixture will form a dough-like ball.  Using your hands, firmly roll into 1" balls.  Yield: 3 dozen balls.

Banana Coconut Tahini Cream Pie

Crust:

1 ½ - 2 cups pecans

½ cup dates

½ tsp vanilla

 

Filling:

½ cup dates                                                                                                     1/4 cup tahini

2 cups coconut                                                                                    hint of vanilla

1/4 cup soak water from dates                                    6 bananas, sliced

 

Almond Cream:

2 cups almonds, soaked overnight and peeled

1 tsp vanilla

1/3 cup maple syrup

water to cover

 

Blend crust ingredients with S blade in food processor and put in pie dish.   Spread three bananas to cover the crust.  Blend all ingredients for the filling in food processor and spread over the bananas.    Mix all ingredients for almond cream in blender, adding more water if needed to make a smooth texture.  Spread one-half of the almond cream over the filling.  Slice the last three

bananas over the almond cream and top with last half of almond cream.

 

 

Biscuits

(Created by Jackie Graff)

 

5 Cups almond pulp                                                                            1 ½ tsps sun-dried sea salt

1 ½ cups flax seed ground into flour                          3/4 cup olive oil

 

Place almond pulp, salt, flax seed flour and olive oil in a bowl and mix well by hand.   Form into biscuits 1 ½ inch by 1/4 inch.  Place on dehydrator sheets and dehydrate for about 12 - 14 hours.  They should be dry on the outside and moist on the inside.;

 

Serve with healthy fig or strawberry preserves.

 

Apple - Walnut Salad

(Created by Jackie Graff)

 

“Mayo”

1 cup pine nuts

½ cup lemon juice

1 tsp sea salt

1 medjool date

 

8 sweet organic apples, peeled, cored and cut into ½” pieces

1 cup walnuts soaked overnight, drained, dehydrated for 8 hours and chopped

1 cup organic raisins

1 cup celery, chopped

 

Process pine nuts, lemon juice, date and salt until smooth into “mayo” mixture.   Mix apples, walnuts, raisins and celery with “mayo” mixture.

 

Sweet Annie Kale Salad

(How We All Went Raw)

 

In a salad bowl, add:

1 head kale, remove stems by tearing off kale leaves

1/4 cup extra virgin cold pressed olive oil

1/4 cup raw unheated honey

1 garlic clove, minced

½ cup raisins

2 Tbsp pine nuts

                                                                                                                       

Use clean hands and massage ingredients for five minutes.   By doing this, the kale softens and the flavors blend together.

 

 

Broccoli Cabbage Salad

 

2 cups shredded broccoli                                                                                1 cup sunflower seeds

2 cups shredded cabbage                                                                                ½ cup slivered almonds

1 bunch green onions (chopped)

 

Mix ingredients well.

Dressing (add just before serving)

 

½ cup extra virgin olive oil

1/4 cup raw honey

½ cup lemon juice

1 Tbsp Tamari Sauce

 

Sweet Broccoli & Cauliflower

Thank God for Raw

 

Dressing:                                                                                                                                 Combine with:

1 C Veganaise                                                                                                             Chopped broccoli

3 Tbsp raw honey                                                                                                        Chopped cauliflower

2 Tbsp lemon juice                                                                                                      1 red bell pepper, chopped

                                                                                    1 handful of sunflower seeds

                                                                                    1 handful of raisins

 

Romaine/Pecan Salad

 

4 Cups Romaine lettuce

½ Cup chopped pecans

1 small can Mandarin Oranges (or orange slices)

 

Dressing

 

1 Cup extra virgin olive oil

1/4 cup raw honey

1 Tbsp lemon juice

½ cup fresh raspberries

 

Blend together until smooth - add to salad just before serving.

 

 

 

 

 

 

 

Marinara Sauce

 

3 - 4 large peeled tomatoes                                                                             3 Tbsp cold pressed virgin olive oil

1 - 2 cloves garlic, minced (or to taste)                                   1 tsp sun-dried sea salt

2 green onions, chopped                                                                                 1 - 2 tsp fresh squeezed lemon juice

4 - 5 Softened dates i.e. Medjool

1/4 Cup fresh parsley

 

Process tomatoes in a VitaMix (or blender) for a few seconds.  Add remaining ingredients and continue to blend until the sauce is thick and chunky.  Serve over prepared vegetable “pasta”.   Pasta suggestions: carrot, jicama, sweet potato, yellow squash, zucchini.

 

Can be served warmed, but be careful so as to keep enzymes alive.

 

                                                            Pecan Pate’

 

2 Cups pecans                                                                                                                                     1 - 2 Tbsp Tamari sauce

½ red onion                                                                                                                             1 lemon juiced (4 Tbsp)

1 tsp poultry seasoning                                                                                   3 - 4 celery stalks

 

Blend all ingredients in a food processor or blender.  Add small amount of distilled water if necessary.  Serve on celery, cucumber slices, stuffed tomatoes, zucchini rounds, crackers, or make a fancy “taco” lettuce leaf.

 

Rosemary Broccoli

3 Cups broccoli chopped florets                                                         3 Tbsp olive oil

½ cup fresh olives                                                                                                       1 ½ Tbsp Italian seasoning

2 Tbsp rosemary fresh and minced                                                     1 tsp sun-dried sea salt

2 ½ cloves garlic minced

 

Mix all ingredients together and massage for a few minutes.  Serve in decorative bowl.

 

Seed & Nut Bars

 

1 Cup sunflower seeds                                                                                    1/4 Cup honey

1 Cup sliced almonds                                                                                                  1 tsp vanilla

½ Cup cashews - chopped                                                                              1 tsp cinnamon

½ Cup sesame seeds                                                                                                   ½ Cup carob chips

1/4 Cup maple syrup                                                                                                   ½ Cup millet

½ ground flaxseed

 

Mix and spread on teflex sheet ½ inch thick.   Dehydrate about 8 hours.   Cut into bars and refrigerate.

 

Strawberry Mousse

 

2 pints strawberries, stemmed                                                 2 cups apple juice

4 Tbsp agar flakes                                                                               1/4 cup Kuzu dissolved in ½ cup

1 Tbsp lemon juice                                                                                  distilled water

1 tsp vanilla extract                                                                             1/4 cup maple syrup

                                                                        Dash cinnamon

 

Clean and remove stems from berries.  Cut in half and refrigerate.  Bring juice to a boil with agar flakes.  Simmer until flakes are dissolved and clear.  Add Kuzu mixture and stir until thickened.  Add remaining ingredients except berries.  Chill until firm and whip (use blender for best results).  Add berries and whip again.  Put into parfait cups and chill.     Tip: If you add the berries to the hot liquid, their color and texture will be changed, so it is better to chill and whip twice.

 

Whipped Cream

 

1 ½ cups raw almonds, walnuts, cashews, or nuts of your choice

Distilled water for soaking nuts

½ cup fresh-squeezed orange juice

1 Tbsp dates

Few drops of almond extract

 

Put nuts in a container filled with enough water to cover and let them soak for at least two hours.  Drain nuts and in a blender combine with orange juice, dates, and a few drops of almond extract.  Blend, and using a rubber scraper, scrape the sides to help the cream turn over.  Stop and check for sweetness and consistency.  Add more water if the cream is still too stiff.  Continue blending until fluffy and smooth.  Use immediately.

 

Nutty Chili

2 Cups Brazil nuts                                                                               1 Tbsp Tamari Sauce

2 garlic cloves                                                                                                             1 sweet onion

1/4 Cup olive oil                                                                                  1 Cup tomatoes

1 tsp sun-dried sea salt                                                            2 red bell peppers

2 Tbsp fresh thyme                                                                             2 cups sun-dried tomatoes (soaked in

1 Tbsp cumin                                                                                                   distilled water)

1 Tbsp chili powder                                                                            1 cup salsa

2-3 cups distilled water for consistency

 

Please the Brazil nuts in food processor and chop until finely ground and place in a bowl.   Place the garlic, olive oil, salt, thyme, cumin, chili powder, Tamari sauce, onions, tomatoes and peppers and sun-dried tomatoes in the blender.  Blend well until smooth.   Take this mixture and stir in the salsa and add to the Brazil nuts, blending well.  Add filtered water for desired consistency.    Place in a serving bowl and keep warm in a dehydrator until serving.

 

Sweet Potato Souffle with Pecan Topping

 

4 - 5 Cups sweet potatoes,                                                      2 Tbsp coconut butter

   peeled and cubed                                                                             3 Cups water

20 medjool dates pitted                                                          1 tsp psyllium (or more if needed

1 tsp vanilla                                                                                                         for thicker consistency)

2 tsp cinnamon                                                                                    1 cup pecans, chopped

1 tsp sea salt

 

Place dates, vanilla, cinnamon, salt, coconut butter and water in blender and blend until smooth.   Add sweet potatoes and blend until very smooth.   Add psyllium blending well.   Let mixture sit for 5 - 10 minutes to thicken.  Blend again until smooth.   Place in a souffle dish and top with chopped pecans.

 

Zucchini Linguine with Mushrooms and Alfredo Sauce

 (Living Cuisine-Raw)

Marinate Mushrooms:

 

1 ½ Cup sliced mushrooms                                                                            

3 Tbsp olive oil                                                           

2 Tbsp Nama Shoya   

2 cloves garlic, minced

 

Marinate at least 30 minutes; overnight is even better.

 

Zucchini Linguine:

4 zucchini, peeled

 

Prepare pasta by peeling thin slices with a potato peeler or use a Saladacco or Spirooli.

 

Alfredo Sauce:

1 ½ Cups raw cashews                                                                                    ½ Cup pine nuts

6 Tbsp olive oil                                                                                                            1/3 Cup lemon juice

2 cloves garlic                                                                                                                                     3 Tbsp nutritional yeast

2/3 Cups water, as needed                                                                              1 - 2 tsp sun-dried sea salt

1/4 Cup finely chopped parsley

 

Soak cashews in 2 cups water for 30 minutes.  Drain and rinse.  In blender mix cashews, pine nuts, olive oil, lemon juice, garlic, nutritional yeast, sea salt and water into a fine cream.  The sauce should be thick but pourable.  Add more water if necessary.  Fold in chopped parsley.  Toss zucchini with marinated mushrooms and divide onto individual plates.  Spoon Alfredo sauce over each serving.  Garnish with chopped parsley and paprika.

MexicaliCorn Salad

(The Raw Gourmet)

 

Toss all ingredients together in a bowl:

 

2 Cups fresh raw corn kernels                                                             2 Tbsp lemon juice

3/4 C chopped red bell pepper                                                            2 Tbsp olive oil

½ C scallion                                                                                                                            ½ tsp ground cumin

1/4 C chopped cilantro                                                                                    Pinch cayenne to taste

5 green olives, sliced                                                                                                   Celtic sea salt to taste

 

Carob Walnut Brownies

created by Jackie Graff

 

1 cup pecans                                                                                                                            1 tsp vanilla

1 cup walnuts                                                                                                                          1 tsp sea salt

1 cup almonds

 

Carob Mixture

1 cup dates soaked overnight                                                                         ½ tsp vanilla powder

½ cup raisins soaked overnight                                                           ½ tsp sea salt

4 Tbsp coconut butter                                                                                                 ½ cup raw carob

½ cup raw honey

 

Place almonds in a food processor and process until ground into flour.  Add pecans and walnuts to food processor and process until ground into flour with vanilla and salt and place in a bowl.    Place raisins, dates, honey, coconut butter, vanilla, salt and carob in a blender and blend until smooth.  Add the carob mixture and 1 cup of the coarsely chopped walnuts (reserve ½ cup for topping) to nut mixture - best done with hands.   Press mixture on a dehydrator teflex sheet in a square ½ inch in depth and dehydrate for 6 - 10 hours; turn over and dehydrate for 6 more hours.   Spread carob icing and sprinkle the reserve chopped walnuts on top.  Cut into squares and serve.

Use Carob Syrup recipe for icing.

Carob Syrup

created by Jackie Graff

2 C dates                                                                                                                                 1 ½ C raw honey

3 cups filtered water                                                                                                   ½ tsp vanilla

3/4 cup coconut butter                                                                                    1 tsp sea salt

2 cups carob powder

 

Place dates, water, honey, coconut butter, vanilla, and salt in a blender and blend until smooth.  Add carob and blend until smooth.  This mixture is thick and may be blended more easily if divided in half before adding the carob.  Store in refrigerator.  May be kept for 2-4 weeks in refrigeration.  May be warmed in dehydrator.

 

I Can’t Believe it’s Just Cabbage

Eating without Heating

1 Head Cabbage, finely chopped

1/4 C olive oil

1/4 C lemon juice

1 tsp sun-dried sea salt

1 Tbsp nutritional yeast

 

Mix all ingredients in a large bowl and decorate with your favorite herb.

 

Waldorf Sweet ‘Tater Salad

 

1 small sweet potato (coarsely grated)                                    1 stalk celery, chopped small

1/3 C fresh apple juice                                                                                    1/4 C shredded coconut

1 apple (cut or shredded into sm. pieces)                               1/4 C coarsely chopped walnuts

1 tsp fresh lemon juice

½ tsp cinnamon

1/4 C organic raisins

 

Peel and grate sweet potato.  Peel and cut up apple.  Mix together apple and grated sweet potato and toss with lemon juice.  Then add apple juice and cinnamon to taste.  Stir in chopped celery, shredded coconut, raisins and walnuts.   Refrigerate covered until ready to serve.

 

Bruchetta

 

Chop tomatoes very small (about 8 each).  Add chopped fresh basil (½ cup).  Add garlic cloves to taste (about 4 medium cloves).  Add olive oil (about 2 - 3 Tbsp).  Add sea salt to taste (about 1 - 2 tsps).

 

Curried Kale

Created by Jackie Graff

 

Dressing:

10 cloves garlic                                                                                   1 ½ Cups olive oil

3 Tbsp curry                                                                                                    ½ cup lemon juice

1 Tbsp cumin                                                                                                   2 Tbsp sea salt

8 medjool dates

 

3 bunches kale

 

For dressing place garlic, olive oil, lemon juice, sea salt, cumin, curry and dates in blender and blend until smooth.   Remove stem from chard and kale leaves and chop fine.  Pour dressing over greens massaging dressing into greens and marinate for two hours.

Refreshing Beet Salad

 

4 Beets (without green leaves), shredded

1 Tbsp Olive Oil

1 tsp sun-dried sea salt

1 Tbsp Cumin, ground

1 tsp Cumin seeds

1 Tbsp Lemon Juice

½ bunch fresh parsley, chopped

1 bunch scallions, chopped

½ tsp red cayenne pepper

 

Mix shredded beets and chopped parsley together.   Add chopped scallions and cumin seeds.   Blend together olive oil, salt, ground cumin, lemon juice and pepper.   Combine with beet mixture.   Chill and serve.

Flipping Spinach

Created by Jackie Graff

4 cups or 2 bunches spinach

1/4 cup extra virgin olive oil

1 lemon or lime, juiced

1 ½ tsp sea salt dissolved in lemon juice

2 cloves garlic, pressed

 

Place spinach in a bowl.   Pour olive oil over spinach and flip the spinach over and over until all of the spinach is well coated with olive oil.  Add sea salt and continue flipping the spinach until the juice flows.  Add garlic and lemon juice and continue flipping.  Chill and serve.

 

Suggestion:   Add cayenne, fresh oregano or thyme for a different flavor.

 

Mint Bulgar Wheat Salad

 

4 cups bulgar wheat (2 cups dry)                                ½ red pepper, chopped

1 large cucumber, diced                                                          ½ cup fresh mint, chopped

1 ½ cup cherry tomatoes, cut in half                           1/8 cup dried mint

 or slicing tomatoes, chopped                                                 1/4 - ½ cup virgin olive oil

1/4 cup lemon juice, freshly squeezed            sun-dried sea salt to taste - approx 1 tsp.

2 stalks of green onions, sliced thin                            ½ green pepper, chopped

 

Place the bulgar wheat in a bowl & fill the bowl at least 4 inches above the wheat with hot water and soak until soft - at least 20 minutes.  Test by squeezing a few kernels between your fingers.  In a separate bowl, add the cut-up vegetables & fresh mint.  When the wheat is ready, squeeze out the excessive water & place in the bowl with the vegetables.  Mix thoroughly.  Add the dry mint, olive oil, lemon juice and salt.  Mix thoroughly.  Adjust seasonings if necessary.

 

 

Flax Crackers

(Jackie Graff of Sprout Raw Food)

 

 

6 Cups flax seeds, whole                                                        2 tsp sun-dried sea salt

1/4 cup garlic powder                                                                         8 cups distilled water

1/4 cup onion powder

 

Blend garlic and onion powders with salt and water.  Stir this mixture into flax seeds.  Mix well.  Let sit for 15-20 minutes for the flax seeds to absorb the water.  Divide this onto Teflex dehydrator sheets and spread 1/8" thick.  Dehydrate at 100 degrees for 6 hours.  Score crackers into squares with a pizza cutter and turn them over onto a mesh dehydrator sheet.  Dehydrate 8 more hours until crisp.  Store in an air-tight container.

 

 

Spinach Quiche

(Jackie Graff of Sprout Raw Food)

 

2 cups pine nuts soaked for 2 hrs. & drained                         2 tsp turmeric

4 cloves of garlic, minced                                                                               2 cups water

4 lemons, juiced                                                                                                          4 tsp psyllium

2 tsp sun-dried sea salt                                                                                    2 sweet onions, chopped fine

2 Tbsp cumin                                                                                                                           4 - 6 cups spinach, chopped fine

2 Tbsp curry

 

1 nut and seed crust

3 cups sliced mushrooms

paprika for garnish

 

Place pine nuts, garlic, lemon juice, salt, curry, cumin, turmeric, water, psyllium in blender, blending until smooth and remove to a bowl.

 

Place spinach in processor, shop fine and add to the pine nut mixture.

 

Add onion to the processor and chop fine.

 

Place into a nut and seed crust.

 

Garnish with mushroom slices.

 

Sprinkle paprika for color.

 

Baby Spinach Salad with Pear & Pecans

(Living Cuisine)

 

2 firm pears, peeled, cored and sliced                                    2 Tbsp raw honey or maple syrup

8 green onions, finely chopped                                                           2 lbs baby spinach leaves

2 tsp sea salt (sun-dried)                                                                                 2 cup chopped parsley & cilantro leaves

6 Tbsp olive oil                                                                                                            2/3 cup chopped pecans

Juice of 2 lemons (approx. 6 Tbsp)

 

Marinate pear and green onions with sea salt, olive oil. lemon juice and honey or maple syrup for 5 - 10 minutes.  Add baby spinach, herbs and pecans, tossing gently.  Serve immediately.

 

Better Butter

(Eating without Heating)

 

½ cup pine nuts                                                                                                           1 Tbsp lemon juice

2 Tbsp olive oil                                                                                                            1 tsp sea salt (sun-dried)

1/4 cup water                                                                                                                          ½ cup coconut oil

1 tsp Udo’s Oil

 

Blend nuts, lemon juice, water, olive oil and salt until smooth.  Add more water if needed.  Add ½ cup coconut oil and blend again.  Chill in frig or freezer.

 

Caesar Salad

 

Head of Romaine Lettuce, torn up

Pinenut cheese:

            1 cup pinenuts

            1 tsp sea salt

            1 Tbsp flax oil

            Pulse in food processor until crumbly, put on top of salad

Avocado, sliced

Live croutons (or raw flax crackers)

 

Caesar Salad Dressing

 

½ cup olive oil                                                                                                             1 Tbsp Tamari Sauce

½ cup water                                                                                                                            2 - 5 garlic cloves

½ lemon squeezed                                                                                                       1 date

 

Blend in blender and pour over salad before served.

 

 

 

Steamy-Basil Soup  - Cold

(Living with Green Power)

 

4 Cups of Carrot Juice

1 ripe avocado

1 tsp fresh lemon juice

1 pinch of sun-dried sea salt

10 leaves of fresh basil

 

Blend carrot juice with avocado in blender.   Add lemon juice, fresh basil leaves and pinch of salt.   Blend thoroughly until very smooth and chill.   Serve chilled.   Makes enough for five servings. 

 

 

 

Beet Sweet Potato Salad

(H.A. Lifestyle Center - TN)

 

1 large beet                                                                                                      1 tsp or more grated ginger

1 sweet potato                                                                                     1 Cup apple juice

½ Cup chopped walnuts                                                         1 Tbsp lemon juice

½ Cup raisins

 

Peel beet and sweet potato.   Shred both in food processor with shredding disc.   Mix all ingredients and allow to marinate at least a few hours or overnight.

 

 

Broccoli Salad

(Ann Herrick)

 

5 cups broccoli florets cut in pieces and stems sliced

3/4 Cup raisins

3/4 Cup walnuts

1 Tbsp honey

½ Cup “Not Mayo”

 

Combine all ingredients and marinate overnight in refrigerator.

 

 

 

                                                                                   

 

 

 

Not Mayo

(Ann Herrick)

 

1 Cup cashews which have been soaked for 8 hours                          1 Tbsp fresh oregano

1/3 Cup water                                                                                                                                                 2 tsp dulse flakes

1 lemon, peeled, seeded and chopped                                                            2 tsp Tamari Sauce

3 Tbsp chopped onion                                                                                                             ½ tsp paprika

3 Tbsp chopped red bell pepper                                                                                  Pinch ground cumin

1 Tbsp clove of garlic                                                                                                                          Pinch ground curry

1 Tbsp flaxseed oil

 

In blender blend nuts and water until very smooth.   Add the rest of the ingredients and blend again until smooth.   Refrigerate.   Yields 1 ½ Cups.

 

 

Apple Cobbler

(Jackie Graff)

 

Filling:

 

6 golden delicious apples, peeled and cored                                                  1 tsp vanilla powder

1 tsp Celtic sea salt                                                                                                                             1 cup raisins

2 tsp cinnamon                                                                                                                                    2 Tbsp flaxseed, ground fine

5 medjool dates, pitted

 

Place 3 apples, salt, cinnamon, dates and vanilla in food processor.  Process until mixture is almost the consistency of applesauce.   Place mixture in a bowl.  Chop the three remaining apples into small pieces.  Mix all of the apples together and add raisins.   The raisins will soak up the juice from the apples.  Stir in flax seeds and mix well.  Let mixture sit at room temperature for ½ hour.  Place apple cobbler in a pan and add topping.

 

Topping:

 

1 cup pecans (soaked and dried)

1 cup walnuts (soaked and dried)

1 tsp Celtic sea salt

1 tsp vanilla powder

2 tsp cinnamon

½ lb organic dates, seeds, removed

 

Add salt, vanilla, cinnamon, pecans, walnuts in a food processor and pulse the processor.   Add dates and process until the mixture is processed well.  Crumble this mixture over the top of the cobbler.

Banana Pudding

(by Jackie Graff)

Crust:

2 cups brazil nuts, soaked and drained                                   ½ cup Medjool dates, pilled

½ tsp sea salt                                                                                                                           1 tsp vanilla

 

Place all ingredients in a food processor and process well into crumbles.   Cover bottom of a

9 x 12 pan with 1/3 of the crust.

 

Pudding:

1 cup filtered water                                                                                                     1 tsp vanilla

1 cup macadamias, soaked and drained                                 ½ tsp sea salt

12 - 15 large Medjool dates pitted (& soaked            6 bananas

   until soft                                                      

 

Place water and macadamias in blender and blend until smooth.  Add dates, vanilla and salt to blender and blend until smooth.  Add 6 bananas and blend until smooth.  

                       

Layering:

6 bananas, sliced

 

Cover bottom of the pan with 1/3 of the crust.  Place 3 sliced bananas top of the crust.  Layer ½ of the pudding.  Cover the pudding with another 1/3 of the crust.  Place 3 sliced bananas on top of the crust.   Layer the rest of the pudding mixture on top.  Top with the remaining 1/3 crust.  Serves 12.

 

 

 

 

Nut and Date Pie Crust

(by Jackie Graff)

1 cup almonds, soaked and dried                                                       1 ½ cups Medjool dates, pitted

1 cup pecans, soaked and dried                                                          ½ tsp sea salt

1 cup walnuts, soaked and dried                                                        1 tsp vanilla

 

Place almonds in processor and process until mixture resembles flour.  Add salt and vanilla to the almonds and process well.  Place pecans, walnuts and dates in food processor and process just until mixed well.  Press mixture into 8 x 10 glass pie pan.  Crust may be made ahead of time and refrigerated or frozen.

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