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 #: 677
Tropical Bliss Cake
Description Shared by Rabbit on the Raw Pleasure forums. Originally (we think) from http://www.rawguru.co...­. (Yahhh Alex).

Ingredients
At a glance
Cuisine
Gourmet
Equipment
Food Processor
Blender
Preparation Time
1-2 Hours
Course
Cakes & Tortes
Pies & Tarts
Created by
EmmaTaylor
Flour:


2C walnuts
2C almonds (soak and dehydrate)
8-10 Medjool dates
3T mesquite meal
Process almonds to a fine flour. Add rest of ingredients and process well. (Splits into 3 layers)



Lemon Cream:


1 1/2 C raw macadamias (soak 8 hours)
1/2 C raw agave syrup
1 lemon juiced (I use 1 1/2 -2 lemons so that lemon is stronger than sweet)
Process in blender. Add water as needed.


Icing:


Meat of 2 young coconuts
1/4 C coconut water (maybe a little more)
1C pinenuts
1/4 C raw agave nectar
Process in blender.






Methods/steps
Assembly instructions:

Put a thin layer of flour mixture in bottom of a casserole dish and press lightly.
Pour lemon cream on top, then a layer of sliced bananas.
Top with a second layer of flour.
Add a layer of sliced papaya and mango ( or could substitute papaya with pineapple).
Add next layer of flour.
Top with icing and add chopped mangos and papaya.
Top off with shredded coconut.
Place in fridge for a couple of hours to set.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 678
Strawberry Chia Sorbet

Description This is the prettiest pink strawberry sorbet, and would make the most perfect summer pudding. Totally delicious Strawberry chia sorbet or pudding
~ Miss Giggles

Ingredients
At a glance
Equipment
Blender
Preparation Time
1+ Days (dehydrating or soaking required)
Course
Fruit Salad, Puddings & Flans
Serves
1
Created by
Sheryl
1 tablespoon of chia seed (chia soaked overnight in the juice of one orange)
6 large frozen strawberries
1 extra orange (juiced)
Methods/steps
Add frozen strawberries and the juice of one orange to the blender
Add soaked chia mix
Blend until combined
Additional Tips
If using smaller strawberries, use at least double the quantity
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 679
Sweet Tomato Chutney

Description Delicious and tangy sweet tomato chutney
Ingredients
At a glance
Equipment
Blender
Preparation Time
0-15 Minutes
Course
Chutney
Makes
1 serve
Created by
EmmaTaylor
2 cups ripe tomatoes
¼ - 1 cup soaked dates/raisins
1 tablespoon chives or green onion
1 tablespoon fresh basil leaves
Lemon juice to taste
Celtic sea salt
Methods/steps
1. Blend all ingredients, tasting & adding ingredients until yummy!

Additional Tips
Note: A combination of tomatoes & cherries/apricots or other sweet fruit
may be used instead of only tomatoes. Vary amount of dates/raisins
depending on how sweet you like it - with recipes like this it's always
a good idea to start at the lower level and then adjust up as needed.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 680
NEW GAZPACHO
By Frederic Patenaude
2-3 ripe medium tomatoes, or 1 and 1/2 pint of cherry tomatoes (sweet is good!)
5-6 sun-dried tomatoes (soak 1-2 hours in advance)
1/2 red bell pepper
1/2 cup fresh basil, chopped
1 cup cucumber
juice from 1 lime
1/2 clove garlic (optional)
pinch cayenne pepper (optional)
¼ cup of chopped red onion (or Replacement ASAFOETIDA)

Instructions:
First blend the tomatoes and sundried tomatoes. Then add in the other ingredients in the order listed, except for the red onion, which you?ll use to garnish your soup. Try to blend the last ingredients (after you?ve blended the tomatoes and sundried tomatoes) just enough so it?s liquid, but still chunky.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 681
Recipes of the Day from Rhio's Website

Hooked-On-Roots Salad
1 cup grated sweet potato
1 cup grated daikon radish
1 cup grated rutabaga
1 cup grated Jerusalem artichoke
1 cup grated beet
1/2 cup pumpkin seeds, grated
1 1/2 large avocados
1-2 garlic cloves, pressed
1-2 tbsp. lemon juice
Celtic sea salt, to taste (optional)

1) Wash the roots with a vegetable brush but don't peel, unless you see a part that looks bad. Cut all blemished parts out. Make sure the roots are not waxed. I've seen rutabagas heavily waxed, and in that case it is wise to peel.
2) Grate all the roots and put into a bowl. A handy tool for this job is a Salad-Shooter¨ (see Kitchen Equipment). Add mashed avocado, grated or ground pumpkin seeds (the SaladShooter¨ works for seeds also), pressed garlic, a squeeze of lemon juice and a dash of Celtic sea salt and blend well. Serves 4. Keeps for 2 days in the refrigerator.
NOTE: This is a delicious way to introduce raw roots to people who say they "just can't eat raw roots." (Experiment with other combinations of roots.)

Squaghetti With Garlic, (or Replacement ASAFOETIDA) and Oil
1 medium butternut squash
4 oz. olive oil (extra-virgin)
4 cloves garlic (pressed)
1/2-3/4 cup Pine Nut Parmezan (see Cultured Foods)
Celtic sea salt, to taste
garnish: minced parsley

1) Grate the butternut squash into spaghetti-like threads with a Saladacco (see Kitchen Equipment). Cut the threads a little so that they will be easier to eat.
2) In a small bowl, mix the oil, garlic and Celtic sea salt.
3) Toss the Squaghetti with the garlic and oil until well coated. Add the Pine Nut Parmezan or a little minced parsley and toss again. Serves 4
Variations: To the basic recipe, you can add in other thinly sliced vegetables to taste. Try one or a combination of mushrooms, bell peppers, tomatoes, and basil.

Pine Nut Parmezan

2 cups pine nuts

1) Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.
2) Rinse the pine nuts, then place on a mesh dehydrator tray and dehydrate at 95° F for 24 to 36 hours, or until thoroughly dry.
3) Grind the pine nuts in a coffee/nut mill. Store the Parmezan in the fridge.
Yield: a little more than 2 cups. Keeps for up to a month in the refrigerator.


Chef Naddina
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 682
Stuffed Mushroom Caps:
24 small crimini mushrooms, de-stemmed
Marinated 1 hour to overnight in:
1/4C olive oil
1/4C nama shoyu or soy sauce
1/4C apple cider vinegar
4 cloves garlic, minced
Lots of fresh-ground black pepper
Pesto Pâté:
2C basil leaves, packed
1C walnuts
1/2C pine nuts, plus 2T ground for garnish
2T nutritional yeast
2T olive oil
1 clove garlic
Sea salt to taste
Remove mushrooms from the marinade and pat dry with a towel. Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients. Blend until well incorporated, but not completely smooth. Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
Chrissy's Goddess Chips

2 bunches kale, broken into large pieces by hand

Dressing:
3/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.
German Chocolate Fudge

1 c Shredded Coconut
1-1/2 c Walnuts
3 T Cacao Nibs
3 T Carob Powder
¾ c Coconut Oil
2 T Honey

Grind nuts and shredded coconut until they are about the consistency of breadcrumbs. Grind cacao nibs as fine as you like.

Add all ground ingredients and carob powder into bowl and mix them together thoroughly before adding coconut oil.

Add coconut oil to mixture and mix well. You may have to heat coconut oil to make it easier to mix. Add honey.

Spread on small cutting board and form into flat rectangle. Cover with piece of saran wrap and let sit in refrigerator for about ½ hour or so. Cut into small bite size pieces and put into airtight container.

Carrot Salad (from Rawsome)

4 grated carrots
Juice of 1 orange
¼ c currents
1 T extra-virgin olive oil
½ t Celtic salt
½ t freshly ground cumin

Combine all ingredients in bowl and toss well.

Broccoli Salad

1 head broccoli, separate florets
1 sm red onion
1 c raisins
1 can mandarin oranges

Dressing:
1/8 c mayonnaise
1/3 c rice wine vinegar
1 T raw honey

Blend and pour over salad. Let stand 1 hour. Enjoy
Broccoli soup

3 c water
1 c almonds
2 c broccoli
1 avocado
1 t honey
½-1 cloves garlic
1 T olive oil
1 t onion
1-1 ½ t sea salt
½ t cumin
½ t pepper

Blend the water, almonds & honey until smooth, then add rest of ingredients and blend until smooth.

Raw Veggie Stew

1 lg stalk broccoli
6 c cabbage
6 lg tomatoes
2 c red onion or white
3 c carrots
20 spinach leaves

Cut up veggies in bite size pieces. Peel and juice ½ of tomatoes. Chop the rest.

2 c carrot juice
1 t curry
¼ c olive oil
¼ c Braggs
(Supposed to add this just before you serve it, which I didn?t do.)

Note: I didn?t have 6 c cabbage, I used 4 c. I used about 2 c cauliflower, no honey and only about 2 c carrots. Then I added apple cider vinegar to taste. Also 1 ½ mashed avocadoes and 2 large minced cloves of garlic. Also added ½ c canned tomato juice.

Avocado Kale Salad

1 bunch dinosaur kale
1 large tomato
1 avocado
1 stalk celery
¼ c olives
2 T olive oil
2 t lemon juice
1 t salt

Remove main part of kale stem and finely chop leaves into bowl. Add salt and massage well until kale wilts. Add lemon and massage again. Add tomato, olives. Blend avocado, olive oil, and celery to cream and pour over salad. Mix well to completely coat the kale leaves. The order in which you add the ingredients is crucial; if you add the oil too early the kale will not wilt as well.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 683
Neopolitan Ice Cream Pie
Multiple Layers of Yum!!!
Serves 8-10

Pie is in four layers:

Bottom Fudge Layer:
3 C almond meal or flour (finely ground raw almonds)
3 T cocoa powder
1/4 C honey
1/2 C dates, pitted and soaked in water for 2 hours
pinch of sea salt

Prep:
Drain dates and combine with other ingredients in food processor. Blend until very smooth. Press into spring form pan and freeze for 30-40 minutes.

Chocolate Ice Cream Layer:
4 frozen bananas
3 T. cocoa powder
3 T. honey
1/2 tsp. vanilla
pinch of sea salt

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes.

Banana Ice Cream Layer:
5 fozen bananas
2 T. honey
1/4 tsp. cinnamon

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes.

Strawberry Layer:
3 C strawberries
1/2 C raspberries
1/2 C peeled black plums
2 frozen bananas

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over banana layer and smooth out with knife. Freeze for at least 6-8 hours or overnight.

Serving: Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 684
PECAN-WILD RICE LOAF
by Rhio

3 cups pecans, soaked 1 hour
2 cups carrots
1 red bell pepper
1/2 cup shallot or onion, (or Replacement ASAFOETIDA)
1/2 cup fresh basil
1/2 cup fresh cilantro
1 cup sprouted mung beans
1 cup sprouted wild rice
2 1/2 lemons, juiced
2 tsp. curry powder
1 tsp. coriander powder
1/4 tsp. cayenne (or to taste)
Nama Shoyu and/or Celtic sea salt, to taste

1) Put pecans and carrots through the Champion or Green Power juicer with the blank in place. It comes out like a paté. Set aside in a large bowl.

2) Put the red bell pepper, shallots or onion, basil and cilantro into a food processor & blend well using the "S" blade. Add this mixture into the paté.

3) Then, add in the sprouted mung beans and wild rice, lemon juice and spices. Mix very well by hand. Taste and adjust flavors. Shape into a loaf and transfer to a serving platter. Garnish with pecan halves and red bell pepper rings in a pleasing design.

Serves 6. Keeps 2-3 days in refrigerator. Goes well with Orange-Cranberry Sauce (see recipe).

This recipe is courtesy or Rhio. You can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.com
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 685
Zucchini Rolls

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.
((( Raw Ravioli )))Alissa Cohen is one of the world?s leading authorities on raw foods and healthy living.

This is one of my favorite raw recipes, I often make these at seminars and events and people go wild over them! There is always one person who continues to ask me through the whole event "What kind of pasta is this made from" even after I tell them numerous times that it's turnip not pasta. It's hard to believe these are raw!

Wrapper:

4 turnips
Peal the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a spiral slicer, mandolin or other vegetable slicer to make thin round disks.

These will be used as the wrapper which would normally be the pasta dough.

Cheese filling:

1 cup pine nuts
1 cup macadamia nuts
1 cup walnuts
6 t braggs
8 t lemon juice
2 cloves garlic
1 cup parsley
Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.

Tomato Sauce:

2 large tomatoes
1/2 cup sun dried tomatoes
1/4 fresh basil
1 clove garlic
6 dates
dash of olive oil (optional)
Soak the sun dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the dates and olive oil and blend until smooth. This sauce should be thick.

Directions for assembling the ravioli:

Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top, allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli's up and serve.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 686
Corn Chowder

2 1/2 cup almond milk
5 ears corn on the cob, shaved
1 small avocado
Sea salt to taste
Put aside one handful of corn. Blend everything else in a blender. Pour into a bowl, add the handful of corn and stir adding sea salt to taste.



Pesto Stuffed Mushrooms

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.
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