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South Ashevilles Raw /Vegan/Veggie Folk! 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.
Group Organizer
Arden, NC
Post #: 700
Pumpkin Nog
Serves 1 generously, 2 modestly.

A more mellow, comforting autumnal drink. I?ve now tried it now with a pumpkin, but also with an acorn-shaped squash that ressembles a pumpkin in color, and with a flat pumpkin called ?sweet? by the farmers. All turn out deliciously. I was going to work on my pumpkin pie recipe this morning, but this little pumpkin somehow ended up going through my juicer, and I?m glad it did. Without the almonds it is smoother, more elemental. With the almonds it is rounder, warmer.

1 4-inch diameter pumpkin, cut into pieces and juiced
dash cinnamon
sprinkle nutmeg
sprinkle ground cloves
sprinkle allspice
⅓ cup pure water , warmed if desired
¼ cup almonds (optional), soaked 8-12 hours
½ tablespoon raw blue agave nectar
1. Wash your pumpkin. Cut into pieces with a sharp knife. And put through the juicer. Don?t worry about the seeds, they mostly get ejected, at least they do in my centrifugal juicer. 2. Pour juice into your blender. Add agave and spices. Blend. 3. Dilute to taste with water (warm water if you want a warm beverage) OR blend in almonds then dilute to taste with water.
Chef N.
Group Organizer
Arden, NC
Post #: 704
Hurraw for the Pumpkin Pie

by Gabrielle Chavez, author of
"The Raw Food Gourmet: Going Raw for Total Well-Being"


3 Cups Raw walnuts, hazelnuts, or almonds in any
combination, soaked, rinsed, and re-dried or unsoaked

1 and 1/2 Cups Raisins or pitted dates, rinsed
Sprinkle of unprocessed salt

Chop nuts in a food processor fitted with an "S" blade. Add fruit
and salt, and then blend to a sticky dough. Press into a 9-10 inch
non-metal pie plate.

2 Tablespoons agar-agar or kosher gelatin flakes
1/2 Cup water
3-4 cups raw pumpkin or winter squash, peeled, seeded, and
1/4 to 1/2 Cup raw honey or agave nectar
1 Tablespoon fresh ginger, minced
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice
1 Cup fresh macadamia nuts, rinsed
Sprinkle of unprocessed salt.

Substitute 1 Tablespoon psyllium seed husk powder for the agar
and omit water. Pie will have a less custardy texture but still taste
the same.

Dissolve agar-agar in hot water, and then process with the
pumpkin, vanilla, ginger, and honey in a food processor fitted with
an "S" blade until blended.

Transfer to a blender and liquefy further. Add spice, salt, nuts,
and, if using, psyllium. Blend to a thick custard and pour into
prepared crust.
Chill, partially freeze, or warm in a dehydrator before serving.
Serve with Cream Whip for added glory.

Cream Whip

by Gabrielle Chavez, found in "The Raw Food Gourmet"

1 and 1/2 Cups macadamia nuts, rinsed
1/2 Cups Pine Nuts, rinsed
Juice of 1 orange
Juice of 1 lemon
1 teaspoon vanilla or 1 inch vanilla bean
1/4 Cup raw honey or agave nectar, with stevia extract powder, to
Sprinkle unrefined salt

Blend in a blender until creamy.

Enjoy the recipes! Be sure to visit The Raw Diet Health Shop to
pick up a new raw food kitchen appliance or some raw gourmet
Chef N.
Group Organizer
Arden, NC
Post #: 705
Mock Turkey Loaf

from Alissa Cohen's book "Living on Living Food"


1 Cup Pumpkin Seeds
1 Cup Cashews
1/2 Cup brazil nuts
1 Scallion (green onion)
5 Celery sticks
1 teaspoon sage

Run the nuts through the food processor with the
"S" blade until finely ground. Add remaining
ingredients and continue to process until the
ingredients are well mixed together.

Remove from food processor and place on large
plate. Form into a loaf. Top with cranberry sauce.
For a great pictorial tutorial of this recipe, visit

Turkeyless Turkey
by Valya and Sergie Boutenko
Page 81 of Eating without Heating

We have fun with this dish on Thanksgiving day.

1/2 pound almonds, soaked overnight if possible
1/2 pound walnuts, soaked overnight if possible
1 pound carrots, finely grated
1 medium onion
1 Tablespoon raisins
1 Tablespoon oil
1 Tablespoon caraway seeds, ground
1 Tablespoon Italian Seasoning
Sea salt to taste

Combine all ingredients and put through a champion juicer with
the blank plate in or mix in a food processor. If the mixture is not
firm enough, add one or a couple of the following thickeners: dill
weed, dried garlic, dried onion, dried parsley flakes, nutritional
yeast, psyllium husk powder, ground flaxseeds.

Form into drumsticks, sprinkle with paprike or ground black
pepper before serving.

Cranberry Sauce
by Alissa Cohen

1 cup cranberries
Add honey to taste

Blend cranberries and honey until smooth. You may add a little
water to make the sauce smooth.

Cranberry Sauce
by RoseLee Calabro

2 C fresh cranberries
1 orange
1 apple
1 C dates
water for consistency

Process cranberries, orange, apple and dates in a blender and

by Rhio

2 cups cranberries**
1 orange, juiced
1 orange, cut into pieces
peel from 1/4 of an orange, finely grated. (Make sure the rind Is
not artificially colored)
1/2 cup walnuts, soaked overnight (or for at least 1 hour)
3-4 tbsp. raw honey (or use agave nectar or raisin syrup
- for raisin syrup: soak 1 cup raisins in just enough filtered water
to cover. Let sit for 24 hours in the refrigerator. Use just the
syrup in the recipe, to taste. Save the raisins to add to fruit

1) Put all ingredients into a food processor and process to a
sauce consistency.

Yield: approx. 1 pint. Keeps for up to two weeks, if you lock the
refrigerator! Goes well with the Pecan-Wild Rice Loaf .

**NOTE: Organic cranberries (if you can get them) have a milder,
less acidic

This recipe is courtesy or Rhio. You can find more recipes, or
purchase her book by visiting her web site

Miss Hamlin's Cranberry Sauce

from Alissa Cohen's book "Living on Living Food"

12 ounces cranberries
4 apples, peeled and chopped
8 ounces raisins, soaked

1. In a food processor, blend the cranberries with 2 of the apples
2. Remove from processor and fold in the remaining 2 apples and

- by Alissa Cohen

Here's a link to Dale Wing's picture tutorial on how to make this
cranberry sauce.


Mashed Taters
from "Rainbow Green Live Food Cuisine"

2 Cups Cauliflower
1/4 Cup Pine Nuts
1/2 Cup Pecans
1 Cup Macadamia nuts
3 Tablespoons olive oil
2 Tablespoons Italian Seasoning
3/4 Tablespoons garlic
1 teaspoon salt
Fresh ground pepper to taste

Process nuts in a food processor with the "S" blade until they
become smooth and creamy. Add in remaining ingredients and
continue to process until it is smooth. Top with cream of
mushroom gravy.

Cream of Mushroom Soup or Gravy

by Nomi Shannon, author of "The Raw Gourmet"

Delicious as either a soup or a gravy. Can be gently heated (make
sure it doesn't get warmer than 118 degrees Fahrenheit, which is
warm, not hot to the touch) and served over nut or vegetable
loaves. Because of its richness, 1/2 cup is a sufficient portion.

This is a great holiday recipe and it also makes a memorable soup
that is rich enough so that a half cup provides a single serving. As
a rich and thick gravy it has a heavenly mushroom flavor. Use it on
loafs, pates or burgers, or drizzle it over stuffed mushrooms.

For best results, choose the best mushrooms you can find- crimini
work very well and porcini and shitake mushrooms have proven
health benefits. If you like, warm the soup or gravy over low heat
or a double boiler until
it is warm (not hot) to the touch.

In a blender, combine the water and almond butter, and blend.
Add the quartered mushrooms, Nama Shoyu, and salt. Blend until
smooth. Pour into individual bowls and top with the chopped

1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Nama Shoyu (unpasteurized soy sauce)
1 pinch sea salt
1/2 cup water
4 tsp minced mushrooms

In a blender, combine the almond butter, quartered mushrooms,
onions, parsley, Bragg's, salt and water. Blend until smooth. Pour
into a serving bowl. Top with the chopped mushrooms. Yields 1

By Valya and Sergie Boutenko
Page 7 of "Eating without Heating"

This is a wonderful substitute for gravy during the holiday seasons.

2 Cups Pecans, soaked
2 Cups Water
1/2 Cup dehydrated onion
1 Tablespoon poultry seasoning
2 Tablespoons extra virgin olive oil
Salt to taste

Blend the ingredients thoroughly to a gravy consistency.
Chef N.
Group Organizer
Arden, NC
Post #: 706
Valya?s Latest Egg Nog

1 young (Thai) coconut, meat and water
2 ripe bananas
¼ tsp ground nutmeg

Blend the ingredients and enjoy 4 cups of this yummy dessert
Chef N.
Group Organizer
Arden, NC
Post #: 716
Butternut Squash Soup
From Raw: The Uncook Book by Juliano

Eating Without Heating
$11.95 3 cups Butternut Squash, peeled, seeded and chopped
1 mango, cubed
2 teaspoons curry
4 cups orange juice
½ cup honey or dates

For garnish:
1 plantain or banana, sliced
½ cup chopped mint
A pinch of minced jalapeno
1 mango, seeded, peeled and diced

In a blender, combine the butternut squash, mango, curry, orange juice, and honey or dates and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango. Serve immediately after blending. Serves 4.
Chef N.
Group Organizer
Arden, NC
Post #: 743
Fresh blueberry salsa
2 cups fresh blueberries, cleaned

1/2 medium red onion, peeled and diced small

2 jalapeno peppers, seeded and minced

1 red bell pepper, cored, cleaned and diced

3 tablespoons fresh cilantro, chopped

1/4 cup fresh lime juice

1 teaspoon kosher salt

Coarsely chop 1 1/2 cups of the blueberries. Combine chopped and whole berries with remaining ingredients. Let stand for one hour.
Chef N.
Group Organizer
Arden, NC
Post #: 745
Pecan Pie:

1-1&1/2 cups pecans, unsoaked
10 dates, pitted
1T coconut oil

Blend in food processor and push into pie dish cover and refridgerate until
serving time.

1-1&1/2 cups pecans, unsoaked
10 dates, pitted
1-2 T vanilla
Agave Nectar to taste (this is already pretty sweet from dates!)
Olive oil, drizzle in until desire consistency

Blend in Food Processor
Fill pie before serving and top off with whole pecans
Chef N.
Group Organizer
Arden, NC
Post #: 748
Enchiladas Two Ways:

To Begin:
Either use your own raw tortilla recipe, or you will need 24 (2 pkgs.) Ezekial sprouted corn tortillas. They come frozen, so let them thaw in plenty of time. They can then be gently warmed in a dehydrator at 115 degrees for 20 to 30 minutes if desired.

Freshly chopped cilantro
Freshly chopped spring onion

Brunoised Poblano - This is used as a garnish as well as an ingredient for the tomato, corn, & arugula filling. Remove seeds and membrane and finely dice or brunoise a large poblano. Put in a bowl and toss well with ¼ tsp. sea salt and ¼ tsp ground coriander. Let sit for at least 1 hour.


Traditional Style Enchiladas with Walnut & Cremini ?Meat? and Spicy Enchilada Sauce

Spicy Enchilada Sauce:
12 medium to large Roma (plum) tomatoes (about 2 lbs)
10 plump sun-dried tomatoes in olive oil (not dried)
2½ tsp. chili powder
2 tsp. Sambhar curry powder
1 tsp. raw cocoa powder
½ tsp. garlic powder
½ tsp. chipotle powder
1/8 tsp. cayenne pepper or to desired heat level
1/8 tsp. freshly ground nutmeg
1 tsp. sea salt + some for sprinkling on tomatoes

Slice the tomatoes lengthwise, scoop out the flesh and seeds, and place in a large bowl. Sprinkle evenly with light to moderate amount of sea salt and set aside for about 1 hour. Squeeze out excess moisture and put into a large food processor. Add sun-dried tomatoes and all seasonings and puree to an ultra smooth consistency.

Walnut & Cremini ?Meat?:
1½ cup soaked raw walnuts
8 oz. crimini mushrooms, roughly chopped
2 tsp. cumin
2 tsp. chili powder
1 tsp. onion powder
1 tsp. sea salt
1 medium garlic clove
½ tbsp. nama shoyu + some for mushroom marinade
1 tbsp. flax seed oil
pinch cayenne pepper

Put chopped mushrooms in a bowl, spinkle well with nama shoyu and marinate for at least 1 hour.

In a large food processor, process garlic clove and sea salt into small pieces. Add the walnuts and mushrooms and pulse to a medium coarseness. Add seasonings, nama shoyu, and flax seed oil and process again to a lightly coarse pate.

Brazil & Pinenut ?Cheese?:
½ cup soaked raw Brazil nuts
½ cup soaked raw pinenuts
1 tsp. lemon juice
¼ tsp. garlic powder
¼ tsp. turmeric
½ tsp. sea salt
1 tsp. nutritional yeast
¼ to ½ cup water as needed

In a food processor, blend all ingredients to small chunks, except for water. Slowly add in enough water through processor?s lid funnel while pulsing to a cottage cheese consistency. Spread the cheese to ¼? thickness on a teflex sheet and dehydrate for 1-3 hours at 115 degrees. The longer it dehydrates, the more ?cheese? like it becomes.

Enchilada Assembly:
Prepare 12 warmed corn tortillas. Spoon about 2 tablespoons ?meat? mixture into center of each tortilla, spreading vertically. Add one tablespoon ?cheese? in same manner then gently fold over into a roll, placing flap side down on a plate. Spoon over desired amount of enchilada sauce and garnish with freshly chopped cilantro, spring onions, and brunoised poblanos.


Sweet Grape Tomato, Corn, & Arugula Enchiladas with Cilantro Cream

Cilantro Cream:
1½ cup soaked raw almonds
Big handful fresh cilantro
2 medium garlic cloves
½ cup flax seed oil
1 tsp. sea salt
¾ cup cold water as needed

In a food processor, process sea salt and garlic into small pieces. Add almonds and cilantro and process to almost powder-like consistency. Add flax oil and blend again, and while processing gradually add cold water through lid funnel until mixture becomes creamy. Continue to process very well to the smoothest possible texture, adding water if needed.

Grape Tomato, Corn, & Arugula Filling:
4 medium sweet yellow corn stalks, husks removed
1 pint sweet grape or cherry tomatoes
Very big handful arugula
1 spring onion, chopped into thin rounds
1 tbsp. brunoised poblano (see method above)
1 tbsp. lime juice
1 tbsp. flax seed oil
extra virgin olive oil
sea salt & fresh ground black pepper to taste

Cut the corn off the cobs, cut the tomatoes in half lengthwise, throw into a bowl and toss with a drizzle of extra virgin olive oil. Place on a teflex sheet and dehydrate for 1-2 hours at 115 degrees. Then put back into mixing bowl, along with arugula, green onion, and poblanos. Add some sea salt, pepper, ½ tbsp. lime juice, and ½ tbsp. flax seed oil and toss well. Then add remaining lime juice, flax seed oil, and salt and pepper to taste. The arugula should have wilted a bit.

Enchilada Assembly:
Prepare 12 warmed corn tortillas. Spoon about 2 heaping tablespoons tomato and corn mixture into center of each tortilla, spreading vertically and equally distributing the ingredients. Gently fold over into a roll, placing flap side down on a plate. Spoon over desired amount of cilantro cream sauce and garnish with freshly chopped cilantro, spring onions, and brunoised poblanos.
Chef N.
Group Organizer
Arden, NC
Post #: 749
Raw Fruitcake
serves 4-6

Dried Fruit
1/4 cup agave nectar
1/4 cup water
1/4 cup dried apricots, chopped into small pieces
1/4 cup dried pineapples, chopped into small pieces
1/4 cup dried cherries
1/4 cup golden raisins

4 cups walnuts
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1 cup dates

In a large bowl, whisk agave nectar and water together. Add all of dried fruit into bowl. Let set for one-two hours or until the fruit softens.

In a food processor, combine walnuts, seasonings and sea salt. Add dates and continue to mix until you achieve a sticky dough.

Transfer the walnut dough to a large bowl. Fold in the soaked fruit until distributed throughout the dough.

Shape the fruitcake in a 5-inch round or square or however you choose. Have fun with it!
Chef N.
Group Organizer
Arden, NC
Post #: 750
Culturing Your Foods - As Easy as ABC

By Angela Elliot

In a society overrun by antibiotics and sickness, it appears we've forgotten our roots. Let's travel back in time to when small farmers made their own yogurts and mountain people made kefir. The origin of fermented foods goes so far back it predates recorded history. Many of the longest lived societies include cultured foods in their diets because of the amazing benefits. *Most authorities agree that the ancient people of the Middle East ate yogurt regularly. Written records confirm that the conquering armies of Genghis Khan lived on this food. (*Excerpted from Probiotics: Nature?s Internal Healers by Natasha Trenev)
The benefits of friendly bacteria first came to the attention of the general public in 1908, when Dr. Elie Metchnikoff, a Russian biologist, wrote The Prolongation of Life. Dr. Metchnikoff devoted the last ten years of his life to the study of consuming lactic acid-producing bacteria as a means of increasing life span. After much research, he was convinced that he had discovered why so many Bulgarians lived noticeably longer than other people. This phenomenon, he theorized, was due to their consumption of large quantities of cultured foods, especially yogurt, which he believed help maintain the "friendly" bacteria that live in the gastrointestinal tract.

Dr. Metchnikoff was among the first to recognize the relationship between disease and what he called the "poisons" produced in the bowel. He demonstrated how friendly, living bacteria normalize bowel habits and fight disease-carrying bacteria, thereby extending the normal life span. His book persuaded many that living longer is the happy result of an intestinal tract that maintains a healthy daily supply of the cultured bacteria found in yogurt. It was Dr. Metchnikoff who named the primary yogurt-culturing bacteria Lactobacillus bulgaricus, in honor of the yogurt-loving Bulgarians.

Our modern technology has given us many advances in science, but with that comes a price. We have declared war on all germs! We use chemicals to kill germs in the bathroom, germ killing sprays for the air, disposable wipes to clean kitchen counters and floors, antibacterial fruit and vegetable wash, antibacterial soap for dishes and hands, antibacterial gels, lotions and cleansers for our faces and bodies and finally the worst offender of all, antibiotic pills for the inside of our bodies! It's no wonder we have illnesses like constipation, candida, and irritable bowel syndrome.

Other advances in science include the art of pasteurization. Pasteurizing food is a popular practice here in the United States. I remember when I first moved to California, you could buy non-pasteurized juices. Now all fresh juices are pasteurized. Juice that has been pasteurized no longer contains any of the beneficial nutrients - it's just sugar and water. Pasteurizing foods kills beneficial as well as harmful bacteria, and it also kills the life of our food, the enzymes! Even the cultured yogurt you buy at the store has been pasteurized after the culturing process, rendering it unusable by the body.

What is cultured food?
Raw cultured foods are unheated and fermented using a friendly bacteria to help proliferate lactobacilli, healthful micro-flora. This healthful bacteria helps to break down sugars and starches in our bodies, aiding the intestines and pancreas in proper digestion. Cultured foods help to repopulate the digestive tract, help the body to be more alkaline, and greatly decrease cravings for sweets or deserts. Cultured foods are "super foods" because they are partially digested, so the nutrients are readily available with little work for your body and they actually add to the enzyme stores of your body. They help restore balance if your body is in a toxic, acidic condition. Besides providing an abundance of friendly bacteria, these enzyme-rich foods are a high-quality, alkaline, expansive food, which balances out the foods that make us crave acid-forming sugars.
I learned how to make amazing nut and coconut cultured yogurt from a wonderful man and health educatior, Lou Corona. Lou specializes in the use of high caliber enzymes, probiotics, and healing herbs. He first discovered their benefits over 30 years ago, allowing him to fully recover from a tumor, chronic asthma, acne, arthritis, and chronic constipation. He believes a raw food diet, high in enzymes and probiotics is the key to longevity.

Here's how you can turn your favorite nuts, seeds, and Coconuts into beneficial yogurt:
Blend one cup of your favorite raw nuts or raw seeds (soaked in pure water for 24 hours and drained) with one cup of pure water. Add 1/2 teaspoon of probiotic powder (I recommend Probiotic blend powder from Natural Choice Products, 1-800-626-5143). Blend the mixture until smooth. Pour mixture into a sealable container and allow to stand covered with a paper towel for three hours. This process allows the mixture to culture.

Coconut yogurt
Blend 1 cup of coconut meat (from a young coconut, found in Asian Markets) with one cup of the young coconut water. Add 1/2 teaspoon of probiotic powder. Blend the mixture until smooth. Pour into a sealable container and allow mixture to stand covered with a paper towel for three hours. This process allows the mixture to culture.

Young Coconuts contain high amounts of electrolytes and Nature's purest water, while the meat contains essential fatty acids that fight candida and enhance our overall health.

You can use these cultured yogurts as a base for your favorite salad dressings, dips and smoothies, or just eat the yogurt plain.

Now you can see how easy it is to include cultured foods into your daily regime and start reaping the amazing health benefits.
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