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JaxRaw - NorthEast Florida's Raw & Living Foods Meetup Message Board › ***RECIPES HERE ***

***RECIPES HERE ***

Melissa
CheezzWhizz
Saint Augustine, FL
Post #: 408
MARINATED COLLARD RIBBONS
(from Rhio's rawfoodinfo.com site & tweaked by me!)

WASH:
1 bunch collard greens

SIMPLE MARINADE:
1-1 1/2 tbsp. olive oil and flaxseed oil mixed
1/2-1 lemon or lime, juiced
1 tbsp. Nama Shoyu or a sprinkle of Celtic or Himalayan salt

1) Cut out the stems or ribs which go almost all the way down the middle of the leaf (save for juicing).

2) Cut into Ribbons--- here's how---Lay the collard leaves one on top of the other and then fold in half and roll the whole bunch into a tight roll. Starting at one end of the roll, cut into very thin slivers.

Put the resulting ribbons into a large bowl. Add the marinade and toss until all the ribbons are well coated. Cover the greens and let marinate in the refrigerator overnight.
Keeps for 2-3 days in the refrigerator (if it lasts that long!)

ALTERNATIVE: You could add mellow white miso mixed with a little water and pressed garlic instead of the above marinade.

Tip:: Weigh down the greens by covering them first with some parchment paper and then putting a heavy weight on top of them, such as a half gallon plastic or glass water jug filled with water. Or you could use three heavy plates directly on top. The weight helps the marinade penetrate into the leaves to soften them up. Marinate overnight.

SERVING SUGGESTIONS:
Add sprouted, blanched, dehydrated almonds, red bell pepper julienne, and diced onions, shallots or scallions, avocado, or whatever you have in the fridge. Toss & chow!
Melissa
CheezzWhizz
Saint Augustine, FL
Post #: 476
I made 2 things today that I thought were worth sharing.

So Simple WaterNut Soup

Dice cubes of ripe organic watermelon in a bowl. (leave the seeds in for their crunch factor!)
Pour the water from 1 baby Thai coconut in the bowl over the watermelon. (save the coconut meat for something else)
That's it! Eat slowly with a spoon. Delicious, filling, hydrating, and simple.

--------------------------------------­----------------------------------------­----

Orange Green Smoothie

6 leaves Dino Kale
1 banana
1 orange peeled (leave in seeds)
2 Tbs hemp seeds
1/4 cup goji berries & soak water (soaked overnight)
Meat from 1 coconut
1 packet stevia
1 tsp maca
pinch sea salt

Blend with pure water in a 3 horse blender.
You can use coconut water but I had used mine already in the WaterNut Soup!
A former member
Post #: 97
My Favorite Cole Slaw Recipe (and I've tried so many - this one beats them all)

1 cup green cabbage
1 cup purple cabbage
1-2 cloves of garlic minced
juice from 1 lemon
splash of raw vinegar
1/4 cup (or less) olive oil
1 carrot shredded
1 small onion diced
1 tomato diced (optional)
1 tsp ground cumin
1 tbs cumin seeds
pinch of Celtic sea salt


Chop up cabbage, then add remaining ingredients and mix all together.

I got this recipe from Carol Alt in her first book.
Melissa
CheezzWhizz
Saint Augustine, FL
Post #: 504
ARAME (Seaweed) SALAD
Courtesy of The Present Moment Cafe


MAKES 2 SERVINGS

2 CUPS ARAME Seaweed
2 CUPS WATER
2 TBSP DICED RED + YELLOW PEPPERS
2 TBSP DICED CARROTS
1 TBSP CHOPPED GREEN ONION
1 TSP GRATED FRESH GINGER
1 TBSP NAMA SHOYU unpasturized soy sauce

1. SOAK ARAME IN WATER FRO 15-20 MIN.
2.ADD REMAINING INGREDIENTS + MIX TOGETHER.
3.REFRIGERATE BEFORE
SERVING.

{serve atop thinly sliced coconut 'noodles' like they do at the cafe}
Melissa
CheezzWhizz
Saint Augustine, FL
Post #: 514
The Best Tomato Sauce Ever!
(better than any cooked-for-hours dead sauce!!)

Together in a jar:
1/3 C Sundried Tomatoes
1/4 C Sundried Raisins
2-3 Dates (depending on size)
Add water just to cover, and let stand until soft (45
minutes or so).


1 Box Grape tomatoes
3 Plum Tomatoes (you could use different tomatoes- just whatever you have that is ripe)
1/2 C shredded carrots
1/2 a shallot (substitute 1 small chunk of onion if
you want)
2 cloves garlic
1 sprig oregano leaves
2 T olive oil
1/2 tsp salt
2 tsp miso
squeeze 1/2 a lemon
4 shakes of crushed red pepper flakes

Strain off the liquid off of the raisin/date/sundrieds
and add all ingredients to the food processor with an
'S' blade. You could probably use the Vitamix/Blendtec instead.
Whiz whiz whiz whiz whiz!!
Flavor gets better after at least 1 hour.

I'm sure the recipe would double or triple with no
problem.

Awesome with zucchini noodles with a dollop of raw 'ricotta' cheeze and marinated Portobello mushrooms.
A former member
Post #: 13
Here is the Coconut Lime Avocado Soup I made at the potluck at Ian's in May!This is so easy and so good. I got this from a google search so I can't claim it. I made it again for a friend and got him involved in the process of getting the raw coconut out of the young thai coconut.
Ya Put Da Lime In Da Coconut and Drink It All Up
Try to get that song out of your head today!

This recipe is fo 2 servings
1 cup - Raw Coconut Milk ? (a combination of soft coconut and Coconut water from a young thai coconut blended in a blendtec or vitamix to a smooth consistency. For the soup I strained it afterwords)
1 Large - Haas Avocado or 2 small ones.
4 - Mushrooms - Thinly sliced.
1 - Lime- Juice (lime to taste) REAL ONES not the bottled stuff
2 clove - Garlic - Peeled and Pressed.
1/4 tsp. - Sea Salt
Pinch - Curry - (optional) taste taste taste
Pinch - Cayenne - (optional) taste taste taste
Garnish - Cilantro


DIRECTIONS FOR COCONUT-LIME AVOCADO SOUP:
1) -Combine coconut milk, lime juice, garlic, sea salt, curry and cayenne (all to taste)in bowl.
2) - Dice avocado and add to bowl.
3) - Thinly slice mushrooms and add to bowl.
4) - Combine all ingredients.
5) - If desired, lightly warm the soup in a pan on the stove. (I like it as a chilled soup.)- It is important that you not allow the soup to heat above 118F (this is the Highest), or the nutrients and enzymes will begin to damage. Use a food thermometer to monitor your temperatures.
6) - Garnish with cilantro (as much as you like - it becomes an ingrediet in mine - I love it!) and serve.
Everything is to taste. Remember, recipes are a guideline, not a rule. If something is crucial to the recipes success, I'll tell you. Otherwise, personalize it - have fun, mix it up ? enjoy!


TIPS, TRICKS & TECHNIQUES:

Parsley
~ Can be used in place of cilantro.
~ Suggest Italian flat leaf parsley.

Lime
~ Check for bitterness before adding.
~Lemon can be substituted if necessary, however lime is a better flavor for this dish.

Mushrooms
~ Crimini mushrooms are also referred to as "baby portabellas" or "baby bellas".
~ Fresh is imperative when picking out mushrooms. Look for a firm consistency. Some mushrooms, such as button, portabellas and crimini, can have freshness determined by looking where the stem meets the cap. The more white that covers the "gills", the fresher the mushroom (usualy) - but don't forget to check the firmness.
Melissa
CheezzWhizz
Saint Augustine, FL
Post #: 537
From member Karen......
Following is the recipe for the Sweet Potato Casserole, Gayle and I brought to Ian's Pot Luck. It comes from the book Rawsome by Brigitte Mars page 175. This is one of our favorites.

Sweet Potato Casserole

You'll want to make this casserole
more often than just on holidays.

Yield: 6 servings

1 1/2 cups pecans, soaked overnight,
rinsed, then dehydrated
4 cups peeled, chopped sweet potatoes
1/2 cup water
1/2 cup dates, soaked 20 minutes
1 teaspoon cinnamon
1 teaspoon vanilla extract (optional; not a raw product)
1/2 teaspoon Celtic salt
1/4 cup honey

Place 1/2 cup of the pecans and all of the sweet potatoes, water, dates,
cinnamon, and vanilla in a food processor and puree. Pour the mixture into
a casserole dish. In a separate bowl, combine the remaining pecans with
the salt and honey and toss. Scatter the pecan topping over the casserole.

My notes: For the one we brought to Ian's we did not use vanilla extract and
we substituted Agave for the honey. We did soak and dehydrate the pecans
as indicated however before we got the dehydrator we just used raw pecans.
We use our Vita Mix instead of the food processor.
A former member
Post #: 109
MUSHROOM SOUP

1 tsp extra virgin olive oil, cold pressed
about 10 mushrooms (I love baby portebellas)
1 avocado (optional)
5 to 10 Grape tomapes (you can use your favorite if you'd like)
1/2 onion
1 clove garlic
1 stalk celery
1 - 1 1/2 cup Thai young coconut juice (or water)
dash cayenne pepper
1/4 of red bell pepper
pinch celtic sea salt
3 dash pepper

IN BLENDER: mushrooms, 1/2 avocado (optional), tomatoes (same 1 to 2, put to side), 1/4 onion, garlic, celery, juice or water, cayenne, salt, and pepper. Blend on high for two minutes.

CHOP: remaining, avocado, onion, tomato, and red bell pepper and put to side.

Put blended mixture into bowl and top with chopped items.

ENJOY!

I love this, tell me what you think or if you've tried it or something similar and want to share what you've added or omited. Thanks.
Melissa
CheezzWhizz
Saint Augustine, FL
Post #: 576
South-of-the-Border Cheez Dip

Put 1/2 cup water in a small jar & add:
1/3 cup sun dried tomatoes
2 dried chipotle peppers, no seeds
Let soak at least 1 hour.

2 cups Raw Cashews - soaked 8 hours, drained 7 rinsed
1/2 of a red bell pepper, no seeds
1 clove garlic, peeled
1 Tbs Nutritional Yeast ( leave it out if you don't eat it, but it does give a nice cheesy taste)
1 tsp onion powder or 1/2 of a fresh shallot
1 tsp chile powder
1.5 tsp salt
1/2 of a lime, squeezed
1/4 cup water - add a bit more if needed to get the blender going, but not too much as you don't want it too thin.

Add all to blender and........
Whizzzzzzzz!!!!!!!!!!

______________________________________­________________________________________­______________

Bananas Foster Smoothie

Put 1/2 cup of water in a small jar and add:
8 dried apricots
5 pitted dates or 1/3 cup raisins
1 Tbs goji berries

In a blender add above ingredients plus:
4 cups of rich almond mylk
1 whole vanilla bean
1/2 tsp cinnamon (I'm guessing here, mine is in a shaker)
2 tsp Maca
4 dashes freshly grated nutmeg
2 dashes salt
Whizzzz well.

Then add:
4 Bananas, frozen solid
3 cups ice cubes

Whizzzzzzz!!!!
A former member
Post #: 111
ONION BREAD/CRACKERS

1 cup of flax seed
1 cup sunflower
1/4 cup nama shoyu
1/4 cup (or less) Olive oil
3 large onions
1/4 cup filtered water

Take onions and chop them up really small, grind up the seeds to a meal. Mix together all ingredients until moist.
flatten out on teflex sheets (3 trays), dehydrate 12 hours, flip over and remove teflex. Dehydrate another 12 hours. Remove and cut in shapes to your desire. Enjoy.
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