Asheville's Rawfood Community Message Board › A collection of Raw Recipes from Raw Food Friends,Post Em Right Here!!!

A collection of Raw Recipes from Raw Food Friends,Post Em Right Here!!!

Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 650
Live Sauerkraut
Recipe by Elaina Love

1 cabbage (red or green)
Optional: 1/2 to 1 tsp. Himalayan Crystal Salt
1/2 cup lemon juice
4 Tbs. dried dill or 1/2 cup fresh dill chopped
2 Tbs. caraway seeds


1. Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper thin with a knife. Discard the outer leaves.
2. Mix all the ingredients together and massage it with your hands. Continue to work the cabbage until the liquid starts to release. You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until when you press on the cabbage, liquid rises to the top.
3. Place the kraut in a 1 quart glass jar. Press the cabbage down until the liquid rises above it about 1/8 inch. The juice may sink back down a little and that is okay.
4. Place a lid on the jar and let sit for 1-4 days, depending on desired sourness.
5. Once the sauerkraut is ready, place it in the refrigerator.

Sauerkraut will keep for up to 8 months in the refrigerator. Hi everyone, this is good for the fermentation. Raw and Living Foodists have a healthy digestion keeping things balanced adding this to their meals! "^_^"
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 651
Marinated Vegetable Lasagna

Recipe by Elaina Love
Serves 8

4 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin
2 large Portabello mushrooms, chopped and marinated in Tamari or lemon and Himalayan Crystal Salt.
1 large head or 4 cups spinach and 2 cups arugula washed, dried and pulsed in a food processor
1 large red bell pepper and 1 large yellow bell pepper, julienned and chopped then dehydrated for 1 or more hours.

Marinara:
2 cups sun-dried tomatoes covered in water for 2 or more hours
2 large dates
2 cloves garlic (or Replacement ASAFOETIDA)
1/8 red onion, chopped (or Replacement ASAFOETIDA)
6 basil leaves
1 medium tomato, chopped
1 tsp. Himalayan Crystal Salt
1/8 tsp. oregano

Blend everything including tomato soak water in a blender or puree in a food processor until smooth.

Ricotta:
3 1/2 cups macadamia nuts, soaked 2 or more hours
1/2 cup pure water
2 cloves garlic
1 tsp. Himalayan Crystal Salt or 2 Tbs. light miso paste
1-2 Tbs. lemon juice
1/2 tsp. Italian seasoning

Puree in a food processor or blend until fluffy.

Optional: for a cheesier taste, blend the nuts and water with 2 capsules of probiotic powder and let sit overnight. Then add the seasonings.

Layering:
Place enough zucchini slices on the bottom of a square glass pan (9x9) to cover it.
Layer on 1/3 of the marinara sauce, then layer 1/3 of the ricotta, use your fingers or a pastry bag if necessary to spread evenly.

Squeeze all the liquid out of the mushrooms using your hands or squeeze through a Nut Milk bag and layer all of them on the cheese (reserving some for decoration). You can pulse them in a food processor and make a meaty texture if desired.

Squeeze the spinach/arugula through a nut milk bag and layer 1/2 onto the mushrooms, then 1/2 the bell peppers. Start again with the zucchini, sauce ricotta, mushrooms, spinach and peppers. Keep layering until you run out of ingredients or room in your pan and finish with the cheese then sauce, making it swirl together so that when you dehydrate it, it looks like baked lasagna.

You can also make your lasagna in a spring form pan. Remove the side of the pan and it looks like a fancy vegetable terrine!

If it's a sunny day, place it in the sun with a dehydrating screen on top for protection for a couple hours. Otherwise, warm it in the dehydrator on 125 degrees until mealtime.

Brown Caraway Bread
Recipe by Elaina Love
Makes 48 pieces

6 cups almond pulp (fluffy, not packed) This is leftover pulp from making nut milk
1 1/2 cup fresh ground flax meal, golden or brown
1/2 cup carob powder
1 tsp. Himalayan sea salt
1/4 cup caraway seeds (more or less according to taste)
1 cup olive oil
1/2-1 cup sauerkraut (more for a more sour taste)

Mix the dry ingredients with your hands first, then add the olive oil and sauerkraut and mix well. Roll out 1/3 of the batter sandwiched between two 14"x14" flex sheets. Use a rolling pin or olive oil bottle to flatten and even out the thickness. Remove the top flex sheet and use a pastry scraper to spread the dough out to the edges of the sheet and make it square. Score the bread into 16 squares per tray (4x4), and then flip it onto a dehydrator tray with the screen in place. This means the tray will have no flex sheets on the top or bottom, just the screen and tray. Dry for around 4 hours at 105 degrees. You will know the bread is ready when it is moist, and not doughy.

Store in a plastic bag or glass container in the refrigerator for 4-5 days, and in the freezer for 2-4 weeks. These will not stay fresh long at room temperature since they are not dried completely, but overnight should be okay.


Edited by Chef Naddina on Feb 18, 2007 at 9:34 PM
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 652
Ann Wigmore Recipes
These recipes produce broken down proteins, and enzymes and maintain the "Life Force" usually destroyed by cooking or processing. A diet of raw foods has been known to reverse disease and the effects of the standard American diet. Organic foods that promote vibrant health include: fruit, veggies, fresh raw juices,sprouted beans and seeds (mung bean, alfalfa are favorites), nuts, pure water and air. "Life Force" is the information memory stored in live plants and this can be absorbed by humans thereby bringing us spark.

REJUVELAC
1c wheat berries (organic soft white pastry wheat is best)
3c spring or filtered water.

Rinse wheat, remove floaters. Soak for 48 hrs. Pour off, drink. Add 2c water to the same wheat, this time soak for 24 hrs. Soak 3 times. Use a dark place. Ferment to taste, tart not sour. Use any seed with hull. We can add a bundle of wheatgrass to while fermenting. Variations cause different results. Fermentation is faster in warm weather.

SEED FERMENTING

SEED FERMENTING SAUCE CHEESE LOAF
Ground Seed 1 cup 2 cups 2 cups
Rejuvelac 2 cups 2 cups 1/3 cup
Mix to consistency of pancake mix thick cottage cheese thick dough
Fermenting Time 4-8 hours 12-24 hours 24-48 hours

If using spring water instead of rejuvelac, triple fermentation time. Cut veges can be added to taste. Mix the seed and rejuvelac to desired consistency, allow to ferment, this can be refrigerated 3 to 5 days.

ESSENE BREAD
4c soaked wheatberries
1/2 c to 1c minced veges
2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).

Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used! Grind the wheat, add veges, season on top, form loaf. "Bake" in the Sun or warm place(70-90 deg) until firm(12-24 hrs). Bread may need to be turned so that bottom will dry. Enjoy !

WHEATGRASS (How to grow)
(organic; hard red winter wheat, unhulled sunflower seed, buckwheat seed) Soak 8-15 hrs(for best results drain 8 hours before seeding). Spread 1 inch of soil in a tray, wet thoroughly but not muddy. Put 1 layer of seed touching each other. Cover 4-8 pieces of wet newspaper then plastic or another tray without paper. On the 4th day remove cover, water seeds, place in the sun. Water once a day. On the 7th day cut close to the base(vitamin rich). Grind for juice or chew and remove pulp. In good soil the wheat may come up once more. Compost the used sod face down.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 653
Cinnamon Walnut Caramels ( Must soak the Walnuts overnight first)
2 cups walnuts
1 cup honey
1/2 cup cinnamon
1 teaspoon vanilla

1. In a large bowl, mix honey, cinnamon, and vanilla into paste.
2. Stir in walnuts until thoroughly coated.
3. Form into small clusters.
4. Dehydrate for at least 24 hours.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 654
Creamy Peach Pie
(serves 6)

Filling:
Slice up four peaches in a bowl

Blend up Sauce:
~ two peaches
~ 1/2 a young coconut's meat
~ dash of Celtic sea salt
~ dash of Nutmeg
~ dash of Cinnamon
~ dash of Olive Oil
~ 2 Medjool Dates
~ one tablespoon honey

Crust:
Grind up one cup of almonds with a dash of salt, nutmeg, and cinnamon
Then add
~ one tablespoons honey
~ dash of olive oil
~ four dates
Blend again then pour into bowl and kneed with hands
Form into two crusts on two plates

Stir the sauce and the filling together and pour onto crusts



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Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 656
Curried Carrot Pecan Burgers with Hot n' Sweet Mango Sauce Recipe

2 bunches of carrots (not to exceed 1 1/2 lbs)
2 cups pecans
2 cups button mushrooms
2 cups onions (or Replacement ASAFOETIDA)
6 Tablespoons cilantro
4 Tablespoons flaxseed oil
1 teaspoon dried fennel
1 teaspoon coriander
1 Tablespoon curry
1 teaspoon sea salt
black pepper to taste
2 habaneros finely diced *optional
__________________




In a food processor, blend carrots until diced.

Add the remaining ingredients and blend until smooth.

Remove from processor and use a press to form into burgers.

Place burgers on a mesh dehydrator screen and dehydrate at 105 degrees for 7-8 hours.



Notes: This recipe will make 6 nice size burgers. Feel free to make substitutions or omissions where necessary. The habaneros are optional. To make the hot n' sweet mango sauce, just blend the following until smooth: 1 mango, 1 orange habanero, 1 Tablespoon agave. It is not necessary to use a press to form the patties. You can just form the patties by hand. The press does make them more uniform and appetizing though.

ingredients needed


blend in a food processor


5 cups blended


press them into a nice shape


ready for the dehydrator


dehydrating


finished dehydrating


moist on the inside


ready to eat
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 673
Coconut, Pineapple and Basil Ice Cream
Description A perfect summer dessert, and a delightful minty green colour
~ Miss Giggles

Ingredients
At a glance
Cuisine
Gourmet
Equipment
Juicer
Blender
Nut Milk Bag
Course
Ice Cream / Sorbet
Created by
Sheryl
½ sweet pineapple
½ cup raw coconut cream
½ cup loosely packed Thai basil
½ cup loosely packed spearmint
1 young coconut
lychees


Methods/steps
Blend pulp of a young coconut with 1 cup of filtered water or coconut water
Sieve through nut milk bag - this will yield the required ½ cup of coconut cream remember to retain the coconut pulp from the nut milk bag for use in the ice cream)
Peel the pineapple and juice 2/3 of it to make approximately one cup of juice (save the pineapple pulp to add to the ice cream)
Combine the pineapple juice, coconut cream, basil and spearmint in a blender
Process until smooth and slightly speckled with the green herbs
Transfer to plastic ice moulds and place in the freezer
Once frozen (this will take approximately 3 hours) return to the blender with the remaining pineapple, pineapple pulp and the flesh from the coconut
Process until the cubes have broken up but retain some texture from the pineapple. Serve with fresh lychees.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 674
Green Soup

Description Here's a gorgeous recipe from my vegan pal Esther. I've just had a big
bowl for dinner, and it is scrumptious. ~ Miss Giggles

Ingredients
At a glance
Equipment
Juicer
Blender
Preparation Time
0-15 Minutes
Course
Soups
Serves
1
Created by
EmmaTaylor
3 cucumbers (peeled and juiced)
1 cucumber diced
1 large avocado
1 clove of garlic (or Replacement ASAFOETIDA)
3 tablespoons mint (chopped)
Juice of 1 lemon
Garnish - cubes/strips of red and yellow capsicum (bell pepper)
Methods/steps
1. Peel and juice 3 of the cucumbers
2. Pour juice into the blender and add remaining ingredients
3. Blend

Chunky Italian Tomato Soup

Average user rating / 5 1 Users Voted
Description Takes only seconds to make!~ Miss Manda
Ingredients
At a glance
Cuisine
European
Equipment
Blender
Preparation Time
0-15 Minutes
Course
Soups
Serves
2
Created by
EmmaTaylor
6-8 Roma tomatoes
Handful basil
Handful rocket
1 tablespoon olive oil
1 cup warm water
Salt & pepper to taste


Methods/steps
1. Chop the tomatoes roughly, reserving half
2. Blend the remaining ingredients
3. Mix in the reserved tomatoes
4. Serve

Spicy Corn Chowder

Description Use the corriander roots for extra flavour
~ Miss Manda

Ingredients
At a glance
Cuisine
Gourmet
Equipment
Blender
Preparation Time
0-15 Minutes
Course
Soups
Serves
2
Created by
EmmaTaylor
Kernels from 2 large cobs of corn
1 large green capsicum (bell pepper)
½ cup fresh coriander leaves
1 small avocado
½ teaspoon cumin powder
½ small red chilli
1 cup warm water
Salt and pepper to taste
Coriander (cilantro) leaves for garnish
Methods/steps
1. Blend all ingredients
2. Serve garnished with the extra coriander.


Blended Salad
Description (inspired by Frederic Patenaude)
I've been a bit suspicious/nervous about trying blended salad. I loved
this one, so yummy I wanted more
~ Nikita


Ingredients
At a glance
Equipment
Blender
Preparation Time
0-15 Minutes
Course
Salad
Soups
Serves
1
Created by
EmmaTaylor
2-3 medium tomatoes, roughly chopped
2 ribs of celery
4 leaves lettuce (big)
1 big handful choi sum (dark Asian greens)
1 green onion (or Replacement ASAFOETIDA)
½ avocado
¼ cup parsley
Sea salt to taste (optional)
Water as needed
Methods/steps
1. Blend the tomatoes together
2. Add the rest of the ingredients progressively
3. Use water only if you need to. A blended salad should be quite thick

My Best Crackers Yet
Description
These are the best yet - EVERYONE loves them!
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 675
My Best Crackers Yet
Description
These are the best yet - EVERYONE loves them!

~ Caramba

Ingredients
At a glance
Equipment
Food Processor
Preparation Time
1+ Days (dehydrating or soaking required)
Course
Burgers, Crackers and Snacks
Makes
2 Trays of crackers
Created by
Sheryl
1 cup ground golden flaxseed
1/2 cup ground sesame seeds
Kernels from a cob of corn
1/2 red pepper
salt
Methods/steps
Mix it all in ther food processor with some water and dehydrate (I did mine for about 18 hours) until crispy.
This was just a small batch to experiment - made 2 trays full (I'll double it next time!)
I keep thinking they'd be nice with a dip, but haven't got round to making one and they're nearly all gone.
Eggplant Tacos
Description This recipe is based on another I know, but then I played around with it
to make it my own. Try it everyone
~ Gymgal

Ingredients
At a glance
Equipment
Dehydrator
Blender
Preparation Time
15-60 Minutes
1-2 Hours
Course
Burgers, Crackers and Snacks
Sandwichs & Wraps
Created by
EmmaTaylor
1 eggplant

Filling:

Sesame seeds
Sunflower seeds
Pecans
Raw tahini (a little)
1 clove garlic
Nama Shoyu
Filtered water
Walnuts

Toppings:

Shredded zucchini or carrot
Tomato salsa
Crushed nuts
Methods/steps
1. Peel eggplant and slice to make thin rounds
2. Lay eggplant rounds on dehydrator trays and dehydrate until soft and
pliable
3. Blend ?filling? ingredients until smooth
4. Spread it on one half of the eggplant slice
5. Top with shredded zucchini or carrot (to look like cheddar cheese)
6. Add a layer of fresh tomato salsa
7. Sprinkle with crushed nuts
8. Fold it in half to make it look like a taco
9. Return to the dehydrator until crisp on the outside
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 676
Melt in your mouth Raw Chocolate

Description This is a basic raw chocolate recipe base to which you can add whatever your heart desires. This is a superbly rich dark chocolate ? all raw, as nature intended. Oh and it?s good for you!
~ Miss Giggles
Ingredients
At a glance
Cuisine
Gourmet
Preparation Time
0-15 Minutes
Course
Raw Chocolate, Truffles & Candy
Created by
Sheryl
½ cup raw cacao powder
¼ cup raw cacao butter (melted)
2 teaspoons raw agave nectar
Methods/steps
Melt raw cacao butter using the bain-marie method (placing it in a bowl in a larger bowl or sink of warm water)
Measure cacao powder into a mixing bowl
Add agave nectar and half of the melted cacao butter to the cacao powder and gently combine using a pliable spatula
Gradually add the remaining melted cacao butter and continue blending until all ingredients are well combined
Pour or spoon chocolate into tiny confectionery cases, chocolate or ice cube moulds
Place into the freezer to set
Additional Tips
If making by hand, always add wet ingredients to dry.

If time is of the essence, you can easily mix chocolate in a high speed blender, using the steps above as a guideline. However, it must be said that blending chocolate by hand with a mortar and pestle is well worth the investment of time and is an exquisite experience in itself.

If you do not have tiny confectionery cases or ice cube moulds, simply line a small cake tin with greaseproof paper and pour the chocolate into the tin. Gently spread the chocolate until it is evenly distributed and you have a consistent depth.

You can set it in the fridge or the freezer. If you set it in the fridge it softens a little quicker when out. You can eat raw chocolate straight from the freezer, and it is always ?melt in the mouth?.

Variations to this basic chocolate recipe are limited only by your imagination. Try substituting half of the cacao butter with coconut oil for a smooth coconut chocolate. The addition of grated orange/lemon zest, mint or raw nuts is only just the beginning?.
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