tasty juice

equal parts:

romaine

spinach

carrot

it is suppposed to remind one of chocolate milk(!)

(from rawfu.com and the Monarchs)

easy salad dressing

grapefruit juice

honey

olive oil

sea salt

pepper

thick veggie dressing

a nice thick dressing for your lettuce......

ingredients:
1/4 cup almond pulp or almonds
1 small celery stalk, cut into 1/2 in pieces
pinch ground cumin
2 T olive brine water
6 stems curly parsley
1/2 tomato
2 tsp red miso
2 T avocado
1/2 red pepper
1 tsp kelp granules

to make:
place all of the ingredients in the bowl of a food processor and process for a minute or two, to achieve a smooth, but grainy consistency.

pineapple gazpacho (dressing/soup)

Use this as a low-fat dressing or a yummy summer soup. You can add a little jalapeño for some spice, if you want.

1 cup of pineapple

1 cup of tomatoes

1 cup of cucumber

1 medium carrot, cut up

2 teaspoons red miso

Blend all of the ingredients together.

marinara sauce and zucchini noodles

Marinara Sauce:

Yield 1 cup

2 ripe tomato, seeded and chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
2 T EVOO
1 T minced fresh basil or 1 tsp dried
1 tsp dried oregano
1/2 tsp crushed garlic (1 clove)
1/4 tsp plus 1/8 tsp salt
Dash Black Pepper


Place all ingredients in food processor (I use my vita
mix
on low) fitted with the S blade and process until
smooth. Stop occasionally to scrade down sides. Keeps
3 days in container in fridge.

I toss it with a plate of zucchini which I have turned
into
"noodles" with my veg. peeler.

raw arugula (rocket) and basil pesto

1 cup arugula

1 cup basil leaves

1/4 cup sunflower seeds

1/4 cup walnuts

1/4 olive oil

2 Tbl pinenuts

dash of lemon juice

salt

put everything in food processor or blender and blend it up.

raw hot chocolate

from: http://www.thebestofrawfood.com/raw-chocolate-milk-recipe.html

Ingredients

1 cup cashew nuts
2 cups warm water
2 table spoons raw chocolate powder
1 table spoon raw carob powder
1 teaspoon of mesquite (optional)
1 table spoon of lucuma (optional
1 table spoon honey syrup and or stevia
Cinnamon or vanilla to taste

Preparation

Heat up water to about 100 degrees F (or 40 C). (This is about the temperature you'd like to drink your chocolate milk and won't burn your lips.)

Put all ingredients in a blender. Blend well and enjoy.

You may also use hemp seeds in stead of cashew nuts, but the result may not be as "smooth" You can also substitute the nuts and water for 3 cups of almond or coconut milk.

I usually only use 1 small teaspoon of liquid stevia for sweetening, but some people like the taste of agave, honey or maple syrup better.

raw broccoli salad

oh, this is good. I would bring this to a non-raw gathering.

adapted from: http://allthingsnice.typepad.com/tastebuddies/2008/06/raw-broccoli-sa.html

3 cups of chopped broccoli
1/2 or 1 clove of garlic, finely minced
2 tbs of finely minced cilantro
1 tsp of cumin seeds
1/8 cup good quality extra virgin olive oil
1/8 cup flax oil
Juice from 1 lemon
1/2 tsp of sea salt

Method:

1. Wash and finely chop the broccoli, several florets at a time. Keep chopping until the broccoli is very small- 1/4in to 1/2in pieces.
2. Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well. Cover and let the broccoli sit in the fridge for one hour.

mushroom gravy

1 cup button mushrooms
1/2 stalk celery
2 teaspoons nama shoyu
1 tablespoon lemon juice
1/2 teaspoon hungarian paprika
1/2 tarragon
dash of black pepper
1/4 cup water (or more to desired consistency)

place all of the ingredients in a food processor and blend until smooth. Warm gently on the stove or in the oven on the lowest setting.

raw "mashed potatoes"

1 & 1/2 cups cauliflower, coarsely chopped
2/3 cup macadamia nuts
1/4 cup pine nuts
1& 1/2 teaspoons sea salt
3 Tablespoons olive oil
pinch of garlic, minced
pinch of scallion, minced
ground black pepper

process all ingredients in a food processor until smooth and fluffy (this takes a while). Warm gently in the oven on its lowest setting. Serve with mushroom gravy.

mock salmon paté

• 2 cups walnuts
• 2 stalks celery
• 1 large red bell pepper
• 1/2 scallion
• 1 teaspoon sea salt
• 1/2 teaspoon kelp granules
• 2 teaspoons flax oil
  

Combine all of the ingredients in a food processor and blend until smooth.

pesto Stuffed mushrooms

http://www.alissacohen.com/raw_recipes.html#pestomushrooms

Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.

• 14 + button mushrooms, washed and stemmed

Stuffing:

• 1 cup walnuts
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 2 cups basil
• 3 cloves garlic
• 1/2 teaspoon sea salt

1. Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.

spanish breakfast scramble

Another great recipe from Ani Phyo

process in food processor: 1 cup almonds, dry 1/2 cup sunflower seeds, dry 1/4 teaspoon sea salt 1 teaspoon turmeric 1/2 cup filtered water transfer to a bowl and fold in: 1/4 cup cilantro 1/2 cup tomato, diced 2 Tablespoons scallions, chopped Serve on: 1/2 cup spinach leaves top with: pinch black pepper

Pecan Pie Cookies

Make ahead: The cookies can be refrigerated or frozen for several weeks. Adapted from "Ani's Raw Food Desserts," by Ani Phyo (Da Capo Press, 2009).

Ingredients

1	cup pecan halves or pieces
1	teaspoon ground cinnamon
1	teaspoon freshly squeezed orange juice
8	ounces of plump, whole dates, pitted, then chopped into chunks

Directions

Combine the pecans, cinnamon and juice in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the dates and pulse to form a mixture that can stay pressed together.

Line a baking sheet with parchment paper.

Divide the mixture into 8 equal portions. Roll each one into a smooth, golf- ball-size ball, then flatten to form a 212/-inch-round cookie. Place on the lined baking sheet. Repeat to use all of the mixture.

Cover and refrigerate or freeze until ready to serve.

NUTRITION {vbar} Per cookie: 172 calories, 2 g protein, 24 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 20 g sugar

jicama sticks

good and crunchy!

ingredients:

1 jicama
sea salt

peel the jicama with a potato peeler, or a knife (you may have to use a knife; the skin is tough)
cut it into large matchsticks, toss with sea salt, and enjoy!

raw ice cream

I make this for one in my mini-food processor, but you could make it for more in a regular food processor. I keep lots of bananas peeled and in freezer bags so that they are always at the ready in the freezer. I like this for breakfast sometimes, and of course, for dessert.

1 or 1 and 1/2 frozen bananas, cut into one inch chunks
1 tsp good cocoa powder
1/8 or 1/4 cup fresh or frozen strawberries or rasberries
2 T walnuts, preferably soaked
2 T raw granola (optional)

place all of the ingredients in a food processor with an S blade and process until the bananas are smooth and creamy (this can take a while, and you may have to scrape the bowl and loosen things up).

easy almond milk

extra simple- this is yummy on my raw granola from the food co-op

1 cup almonds, soaked overnight
2 cups water

Drain and rinse the almonds, then put them in a blender with the water. Blend until smooth. Strain the almond milk into a jar using a fine mesh strainer, pressing on the pulp as you go to extract the liquid. Save the leftover pulp for a recipe like almond paté (the pulp keeps for a couple of days in the refrigerator). The milk will also keep for a couple of days in the fridge.

almond paté on the half shell

So easy, so delicious, and a great way to use the almond pulp left-over from making almond milk!
(if you need an easy almond-milk recipe, see above)

ingredients:
1/4 cup almond pulp (
1/2 celery stalk, cut into 1/2 in pieces
1/2 tsp cumin powder
2 T fresh cilantro
2 T flat leaf Italian parsley
3 sundried tomatoes, soaked for ten minutes in warm water to rehydrate
pinch of sea salt
1/2 tsp fresh garlic, chopped
2 T avocado
1 tsp flax oil
1 large red pepper, cut into rounds

to make:
place all of the ingredients in the bowl of a food processor (I used my mini-food processor) and process for a minute or two, to achieve a fairly smooth consistency.

Spread a little of the paté on each of the red pepper rounds and serve as appetizers, or part of a meal. You can also spread it on a lettuce leaf or a piece of nori. Very delicious with a green salad.