Simple Recipes
Sunflower Pate (raw)
2 cups sunflower seeds (soak 8 hours and sprout 24 hours)
juice from 1 lemon
1 large bunch parsley
2 stalks celery
Celtic sea salt to taste
Process all in food processor and serve wrapped in romaine leaves with arugula and wakame strips on the side. You can also use walnuts or almonds in place of the sunflower seeds.
Hummus (raw or lightly cooked)
2 cups chickpeas (soak overnight in 8 cups of water, then sprout for 1 or 2 days)
1/8 cup chia seeds (soak 6 hours in 3/4 cup water)
Juice of 2 med - large lemons
1 clove garlic (more if you like garlic)
1 date (soaked in 1/2 cup water and pitted, keep soak water)
1 Tbsp. Miso
4 basil leaves
1 bunch parsley
sprinkle of cayenne
After sprouting chickpeas, either use as is or steam if you prefer steamed beans (not all enzyme inhibitors are removed by sprouting, so steaming will help them digest better). If you steam, let cool before adding to other ingredients. Blend chia seeds with lemon juice, garlic, date, date soak water, miso, basil, parsley, and cayenne in blender or Vitamix until smooth (chias need high speed to get pulverized). Now, you can add the chickpeas to the Vitamix or, as we prefer, transfer to food processor and add chickpeas there. Blends better and much easier cleaning out of the Vitamix. Chill and serve with lettuce/collards leaves and celery.
Salads
Brown Rice or Buckwheat or Lentil Salad (raw or lightly cooked)
2 cups Brown rice, buckwheat or lentils (soak overnight in 8 cups of water, then sprout for 2 or 3 days...buckwheat only needs 1 - 2 days)
3 - 5 celery stalks, chopped or sliced in food processor
2 bunches parsley
Juice of 3 - 4 lemons
1/2 head red cabbage, chopped and lightly salted (let sit for 8 hours to soften) or 1/2 large head napa cabbage, chopped
Dulse flakes or Celtic Sea Salt to taste
Use grain/lentils as is after sprouting or steam if you prefer steamed grains/lentils (not all enzyme inhibitors are removed by sprouting, so steaming will help them digest better). If you steam, let cool a bit before adding to other ingredients to not cook the other ingredients. Mix all ingredients well and serve
Sauces, Dressings, and Dips
Creamy Ranch Dressing (inspired by Snowdrop) (raw)
1 1/2 cup macadamia nuts (soak for 2 - 4 hours and drain)
1 lemon
3 T apple cider vinegar
1 Tbsp chia seeds (soak 6 hours in 1/3 cup water)
3 dates (pitted and soaked, reserve soak water)
2 cloves garlic
3 Tbsp Chives
1 tsp fresh dill
1/2 tsp Celtic Sea Salt
Blend all in high speed blender. Stir in 1/4 cup minced parsley and 1/2 t minced fresh dill. Chill and serve.
Basil Chia Seed Dressing (raw)
1/2 cup chia seeds soaked 6 hours in 3 cups water (less for thicker dressing, more for thinner)
1 cup loose fresh thai basil leaves
1/2 cup loose fresh parsley leaves/stems
1/2 cup loose fresh dill
juice of 1 lime
celtic sea salt to taste
Blend all in blender and serve!
Herb Chia Seed Dressing (raw)
1/2 cup Chia seeds soaked 6 hours in 3 - 4 cups of water, depending on how thick you like your dressing. I recommend starting with 3 cups.
1 Tbsp fresh Oregano
1 Tbsp fresh Rosemary
1 Tsp fresh thyme
1/4 cup fresh dill
Juice of 2 lemons
2 tbsp Sea Palm
1 clove garlic, de-veined
Blend and serve!
Pad Thai Dressing (raw)
Water and meat from 1 thai coconut (about 2 cups total)
1 cup raw almond butter
1 inch by 1/4 inch slice ginger or therabouts
3 T miso
1 clove garlic
1/4 cup lime juice
3 dates (pitted and soaked, reserve soak water)
sprinkle of cayenne
Blend all in Vitamix. Chill and serve over any assortment of veggies (grated carrots, cabbage, napa cabbage, use your imagination!)
Marinara Sauce (raw)
1/2 cup sun-dried tomatoes (soaked at least 4 hours, reserve water)
1 clove garlic
1 bunch basil
4 - 6 tomatoes
1 date (pitted and soaked, reserve soak water)
Celtic Sea Salt to taste
Blend all ingredients in Vitamix. Serve over spirilzed zucchini.
Desserts
Date/Nut Yum (raw)
1 cup walnuts or almonds or macs or pecans
1 cup dates or raisins (we recommend only the dates with macs or pecans)
Celtic sea salt to taste
Soak nuts overnight and drain for about 8 hours in a strainer in the fridge. Soak dates or raisins overnight. Pit dates. Process all in food processor.
Raw cherry garcia ice cream ( makes one quart) (raw) inspired by Petal at Raw Food Talk
One lb sun-dried cherries ( reserve 3/4 cup and chop chop)
1 cup soaked and drained cashews
2 cups raw almond milk (see recipe below)
2 TB raw coconut butter ( heaping)
1/4 cup fresh cherries blended with 1/4 cup dried cherries
3 dates (soaked and pitted) or more to taste (reserve soak water)
3/4 cup cup chopped up sun-dried chrerris ( to blend in later)
3/4 raw cacao chunkies ( to mix in later) (recipe below)
Blend all, but the chopped cherries and cacao chunkies, in a high speed blender. Put freezer until almost frozen. When nearly frozen, slowly stir in chopped cherries and cacao chunkies. Then serve ( will still be a bit soft serve) or put in container and freeze till harder ~ it freezes beautifully.
Raw Cacao (chocolate) Chunkies (raw)
1/2 cup melted coconut butter (leave in the sun to melt)
1/2 cup raw cacao powder
2 dates (soaked and pitted) (or more to taste)
few grains salt
whisk all together and freeze. Take and grate small chunks.
Etc.
Almond milk (raw)
1 cup soaked raw almonds
3 cups pure water
2 dates (soaked and pitted) and soak water
Blend in a high speed blender
Strain the milk thru a nutmilk bag into a bowl. Pulp can be used for another recipe.
Flax Veggie Wraps (makes 16 wraps) (raw)
2 cups flax seeds soaked overnight in 4 cups water (or 8 hours)
6 carrots
2 avocadoes
2-4 Tbsp fresh marjoram, oregano, chives
1/2 cup cilantro
pinch celtic sea salt
sprinkle of cayenne pepper
juice of 2 lemons
Drain, rinse, and drain again the flax seeds to remove as much liquid as possible. Then divide the flax seeds into 4 batches and blend on high in a Vitamix-type blender until smooth. If you try to do too much at once, they won't blend thoroughly, will get too hot, and the Vitamix will turn off from over work. I speak from experience!
Next, blend all other ingrendients in a food processor until smooth. Divide into two batches and add half of flax seed mixture and blend again to mix. Then blend second half of flax mixture with second batch. The Vitamix can be used for this step instead of the processor, if you prefer.
Pour mixture into 4 circles about 6" diameter and 1/4 inch thick onto Teflex sheets. This will take 4 trays. Dehydrate at 100 degrees for 5 hours, flipping over onto mesh sheets about half way through. If any batter sticks to the Teflex sheet being removed, just scrape off and add to the undried side of wraps.
Use to wrap any kind of cut vegetables or salad. Serve with tomato salsa, avocado sauce (avocadoes blended with basil).
This page was last modified on Tuesday, July 06, 2010 10:18:06 PM