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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.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 687
HOT" CREAM OF CAULIFLOWER SOUP (Excerpts from Hooked On Raw by Rhio)

1/2 cup carrot juice
1/2 cup Almond Milk (see Beverages)
2 1" slices of ginger, juiced (or to taste)
1 small cauliflower, chopped (approx. 2-3 cups)
1/2 avocado
2 oz. hot filtered water (optional)
1 tsp. garam masala
1 tsp. curry powder
1 tsp. red bell pepper powder

1) In a juicer, make the carrot and ginger juice.
2) Put the juices into the blender with the Almond Milk and all the other ingredients, except the hot water, and blend well. After the soup is well blended, add in the hot water, blend briefly and serve "hot." The addition of the hot water makes this into a warm soup.
Serves 2. Serve with Macaroon Chews (see Recipe Index) and you'll think you're in exotic India!

GREEN POWER SOUP

2 cups cucumber juice
2 1/2 cups Marinated Collard Ribbons* (see below)
1/4-1/2 avocado (If you're on a reducing diet, use only 1 or 2 tbsp. to cream it up a bit)
1/4-1/2 lemon, juiced
1 garlic clove
1-2 tsp. mellow white miso (optional)

1) Prepare the cucumber juice in a juicer, then put it into a blender with all the rest of the ingredients and blend to a creamy consistency.
2) Any sprouts which you have on hand, such as lentils, wild rice, mung beans, etc. can be spooned on top of the soup before serving.
Serves 1 or 2. Best when eaten freshly made.
VARIATION: Instead of the cucumber juice, you could use a combination of celery and zucchini juice or you could use chard stem or collard stem juice. Chard and collard stems are the thick stalk or rib in the middle of the leaf.
NOTE: If you're using the soup as part of a body cleansing process, eliminate the miso.
*This also works with marinated kale, red and green chard ribbons, and beet tops (separately or combined). It is not absolutely necessary to marinate the leaves in order to make the soup. I usually use the leaves as they come, but marinating is suggested here because most people are not accustomed yet to the raw taste.

MARINATED COLLARD RIBBONS

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 sea salt

1) Wash the collard greens and cut out the stems or ribs which go almost all the way down the middle of the leaf (save for juicing).
2) 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.
Serves 2. Keeps for 2-3 days in the refrigerator.
ALTERNATIVE: You could 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. Toss.
Add mellow white miso mixed with a little water and pressed garlic. Toss.
Use in Green Power Soup recipe.

NOTE: This is one of my favorite recipes, I could eat a ton of it and do! It's a good way to get greens into your diet. Check out the Down Home Greens recipe also.
*This recipe also works well with red and green chard leaves, kale and beet tops. Wild leafy plants, such as leaf amaranth (callaloo) and lamb's-quarter, etc. can be chopped and mixed with the marinade for a delicious alternative to cultivated vegetables.

REFRESHING FRUIT SOUP

1/3 of a pineapple
1 bunch grapes
1 apple
1 tomato
1/2 lemon or lime

TOPPING: any of the nut or seed yogurts - try Macadamia Cream.
1) Put all of the fruit through a juicer. Serve with or without a dollop of seed yogurt.
Serves 2. Keeps for 2 days in the refrigerator.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 688
Cultured food is as old as the earliest civilizations, perhaps even older. In modern as well as ancient times, wine, beer, cheese and yogurt have been examples of cultured products. These days, however, our "modern" methods of producing these products have rendered them less than excellent for our health. The making of most wine and beer now involves chemicals to "speed" the fermentation process, and our yogurts and cheeses have been pasteurized, rendering them unsuitable for human consumption. Most cheese now is being made with genetically engineered enzymes, such as Chymosin, Aspartic proteinase enzyme from R. miehei and others.

Yogurt and Cheese from Nuts and Seeds:

ALMOND YOGURT

2 cups sprouted almonds, blanched (see Glossary)
12 oz. filtered water (or Rejuvelac)

1) Put the sprouted almonds into a blender with the water (or Rejuvelac) and blend to a fine cream.
2) Pour the cream into a muslin bag and squeeze out all the liquid. You should have approx. 10 oz. Put this liquid into a wide- mouth glass jar, cover with muslin or cheesecloth and let it sit at room temperature for 8 hours. The yogurt will separate from the whey, which stays on the bottom of the jar.
3) When done, put the jar into the refrigerator and let it solidify more. To serve, scoop out the yogurt from the top CAREFULLY, so as not to mix the yogurt with the whey.
Makes approximately 6 oz. of yogurt. Keeps for up to 5 days in the refrigerator. When storing all nut and seed yogurts, keep them in the same glass jar that you made them in, but when screwing on the top, leave it loose. In other words; do not screw the top on tight. This lets in a little air circulation and doesn't build up any pressure in the jar and the yogurt lasts longer.

PINE NUT YOGURT

2 cups pine nuts
8 oz. filtered water (or Rejuvelac)
additional filtered water for soaking

1) Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.
2) Rinse again. Put the nuts into a blender with 7-8 oz. filtered water or Rejuvelac and blend to a fine cream.
3) Pour the cream into a muslin bag and squeeze out all the liquid. There should be approx. 12 oz. of liquid. Put the liquid into a wide-mouth glass jar, cover with cheesecloth or muslin cloth, and Let sit at room temperature for 8 hours (5-7 hours in hot weather). You will see the whey separate from the cream, which rises to the top.
4) When it is done, put into the refrigerator for about 3 hours, so the cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top, leaving the whey on the bottom of the jar.
Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to 5 days in the refrigerator.

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.

VEGGIE SEED PATE
(It's Not Chopped Liver!)

1 cup almonds, soaked overnight in filtered water and blanched (to remove skins - see Glossary)
1/2 cup sunflower seeds, soaked overnight in filtered water
1/2 cup sesame seeds, soaked overnight in filtered water
1/4 cup minced red or green bell pepper
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced mushrooms
1/4 cup minced parsley
1/4 cup minced fresh basil (or 1 tsp. dried basil)
1 tsp. kelp powder
Nama Shoyu and/or Celtic sea salt, to taste

1) Drain and rinse almonds, sunflower seeds and sesame. Put through the Champion or Green Power juicer with the blank (homogenizer) in place, to make a pate. (If you don't have either of these machines, put into a food processor, and utilizing the "S" blade, process as fine as possible.) Set aside in a bowl.
2) Mince the vegetables with a mincing knife or you could put them into a food processor and using the "S" blade, process as fine as possible. Then mix the finely minced vegetables with the nut/seed mixture and blend well by hand, adding in 1 tsp. kelp and Nama Shoyu and/or Celtic sea salt to taste.
3) Form into a loaf. Cover with a cotton cloth (or a clean lightweight dishtowel) and leave out at room temperature for 7 to 10 hours to ferment. Then remove the towel and put into a covered container in the refrigerator.
Serves 6-8. Keeps for a week.
SERVING SUGGESTIONS:

Use this pate to make Puree of Asparagus Soup,* Collard Rolls,* or Rhio's Secret Dressing*

NOTE: Just a little bit of this pate is an all around flavor enhancer for other dishes. Experiment.


*See Book, Hooked on Raw
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 689
CURRIED CHICK-PEAS
& CARROTS WITH ALMONDS

1/2 cup sprouted chick-peas (also known as garbanzos)
2 large carrots, thinly sliced (use Salad Shooter)
1 red bell pepper, diced
3 scallions, minced
1/4 cup sprouted almonds, blanched
1/2 cup Pine Nut Yogurt or Rich Yogurt (see Cultured Foods)
1/2 cup tangerine juice
1 tbsp. olive oil & flaxseed oil mixed together
4 garlic cloves, minced (or an amount that suits your taste)
1/2 tsp. fresh ginger, minced
1/2 tsp. ground brown mustard seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
cayenne pepper to taste
Celtic sea salt, to taste (optional)

1) Put the chick-peas into a food processor with the "S" blade and pulse chop lightly. Not too much - you just want to gently break apart the peas so that they are easier to chew.
2) Slice the carrots very thin using a SaladShooter® (see Kitchen Equipment) with the chip blade (or use other kitchen tool that slices the carrots thin). Mince the almonds with a mincing knife or cut into matchstick-size pieces with a knife.
3) Put the chick-peas, carrots, bell pepper, scallions and almonds into a large glass bowl and blend in 1/2 cup of Pine Nut Yogurt or Rich Yogurt. Set aside.
4) In a separate bowl, stir the tangerine juice with the oil and spices. Add this into the chick-pea and vegetable mixture and mix well.
Serves 3-4. Keeps for 2-3 days in the refrigerator.

SQUAGHETTI WITH GARLIC & 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 and toss again. Optional: sprinkle with a little minced parsley.
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.


Chef Naddina
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 690
Sprouting Chart

Seed, Nut or Grain Dry Amount Soaking Time Sprouting Time Sprouted Yield
Alfalfa Seeds
(requires soil or sprouting pad) 1/4 Cup 5 Hours 4-5 Days - on the last day place
in direct sunlight to allow the sprouts to "green." 5 Cups
Almonds 1 Cup 8-10 Hours Do not sprout, only soak 2 Cups
Barley 1 Cup 6 Hours 12-24 Hours 2 Cups
Lentils 1/2 Cup 8 Hours or Overnight 2-3 Days 3 Cups
Garbanzo Beans 1 Cup 12 Hours or Overnight 1-2 Days 3 Cups
Mung Beans 1/2 Cup 8 Hours or Overnight 3 Days 3 Cups
Pumpkin Seeds 1 Cup 6 Hours 1 Day 2 Cups
Quinoa 1 Cup 3 Hours 1-2 Days 3 Cups
Sesame Seeds
(Hulled Only) 1 Cup 4 Hours 1 Day 1 Cup
Spelt 1 Cup 6 Hours 1-2 Days 3 Cups
Sunflower Seeds 1 Cup 6 Hours 1 Day 2 Cups
Wheat Berries,
Hard or Soft 1 Cup 8 Hours or Overnight 2 Days 3 Cups

These are only a few of the more common products to sprout. Be adventurous and sprout something different too. That's part of the beauty of eating living foods - there's life in it all, you just have to find the ones that suit you best.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 691
Raw Vegan Chocolate Pudding
This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups

Ingredients:
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut cream concentrate
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
banana or strawberry slices for garnish

Preparation:
Place everything in a VitaMix or high-power blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.

Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it in to the fridge.

Enjoy!
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 692
Sprouting Chart

Seed, Nut or Grain Dry Amount Soaking Time Sprouting Time Sprouted Yield
Alfalfa Seeds
(requires soil or sprouting pad) 1/4 Cup 5 Hours 4-5 Days - on the last day place
in direct sunlight to allow the sprouts to "green." 5 Cups
Almonds 1 Cup 8-10 Hours Do not sprout, only soak 2 Cups
Barley 1 Cup 6 Hours 12-24 Hours 2 Cups
Lentils 1/2 Cup 8 Hours or Overnight 2-3 Days 3 Cups
Garbanzo Beans 1 Cup 12 Hours or Overnight 1-2 Days 3 Cups
Mung Beans 1/2 Cup 8 Hours or Overnight 3 Days 3 Cups
Pumpkin Seeds 1 Cup 6 Hours 1 Day 2 Cups
Quinoa 1 Cup 3 Hours 1-2 Days 3 Cups
Sesame Seeds
(Hulled Only) 1 Cup 4 Hours 1 Day 1 Cup
Spelt 1 Cup 6 Hours 1-2 Days 3 Cups
Sunflower Seeds 1 Cup 6 Hours 1 Day 2 Cups
Wheat Berries,
Hard or Soft 1 Cup 8 Hours or Overnight 2 Days 3 Cups

These are only a few of the more common products to sprout. Be adventurous and sprout something different too. That's part of the beauty of eating living foods - there's life in it all, you just have to find the ones that suit you best.
Soak your grain overnight (or according to the length of time) in clean, purified water. Be sure to use enough water to completely cover the grain, and then some. Many grains multiply in size many times over when soaked.






2. Place your grains in a colander with very fine drain holes and rinse very well. You can purchase something like this at the dollar store. There are other tools used for sprouting such as sprouting trays and jars, but this is the method I prefer.






3. Spread the grains out across the bottom and sides of the colander - making sure they are somewhat evenly distributed. Place colander over a smaller bowl with a little water in it. Cover with a kitchen cloth and set in a cool dry location. Rinse the grains well 2-3 times a day, changing the water beneath each time.


Edited by Chef Naddina on Jun 11, 2007 at 1:37 AM
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 693
Raw Vegan Chocolate Pudding
This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups

Ingredients:
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut cream concentrate
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
banana or strawberry slices for garnish

Preparation:
Place everything in a VitaMix or high-power blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.

Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it in to the fridge.

Enjoy!
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 695
Falafel Balls with Tzatziki
2 cups sprouted chickpeas
1 cup soaked almonds
1 garlic clove, minced
1/8 cup olive oil
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
¼ cup chopped red onions
1 teaspoon coriander
1 teaspoon cumin seed
2 teaspoons sea salt

1 In a food processor, combine chickpeas, almonds, garlic, olive oil, water and cilantro until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, process briefly.

2 Form the mixture into ping pong-sized balls.

3 Place on Teflex sheets. Dehydrate at 110 degrees for 2 hours.

4 Roll falafel balls over and dehydrate an additional 2 hours. The balls should be slightly hard on the outside and soft on the inside.

Yield: 20 balls

Tzatziki
1/2 cucumber, peeled, seeded
1/2 cup cashews
1/4 cup water
1 tablespoon apple cider vinegar
½ garlic clove, minced
3 tablespoons chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon black pepper

1 In a blender, combine cucumber, cashews, water vinegar, garlic and mint. Mix well.

2 Season with salt and pepper. Cover and chill.

3 Serve with cucumber slices, zucchini, carrots and celery.

Yield: 1 cup

Posted by Teri at 1:36 AM 0 comments

Labels: appetizer, sauce, side dish


How to sprout garbanzo beans (Chickpeas)



Garbanzo beans contain enzyme inhibitors, which are kept dormant until they are soaked and start to sprout.

1 Place 1-1 1/2 cup garbanzo beans in a sprouting jar. Add 2-3 times as much cool (60-70°) water. Soak seeds overnight or at least 8-12 hours.

2 Drain the soaking water. Rinse thoroughly with water and drain.

3 Set at a 45-degree angle out of direct sunlight and at room temperature.

4 Rinse and drain 3-4 times a day.

5 Continue to rinse and drain until tiny white tails (1/4 inch) sprout from the garbanzo beans. Approximately 24-48 hours after first soaking.
Yield: 2 cups
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 697
Pumpkin Pudding

(click on image to enlarge)
Serves 8

This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.

Ingredients
½ medium pumpkin, peeled and cut into chunks
¾ cup water
½ cup coconut water
½ cup orange juice
⅓ cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoons cinamon
¼ teaspoon nutmeg
½ teaspoon allspice
1 tablespoon golden flax seeds, ground
Preparation
Mix all ingredients in a blender until smooth.

Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.

Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.
Chef N.
GarDinSprite13
Group Organizer
Arden, NC
Post #: 699
Orange-Chipotle Cranberry Relish
Serves 6 to 8

Heavenly relish with a dose of spice. Thanks to chef Bruce Horowitz for this recipe.

Ingredients
2 cups fresh cranberries, or 1 cup dried cranberries plus 1 1/4 cups water
1½ cups orange juice, strained
1 cup pitted dates, or 2/3 cups agave nectar
1 tablespoon orange zest
1 tablespoon olive oil or coconut oil
½ teaspoon dried chipotle (or 1 teaspoon, depending on spice of chipotle)
Preparation
Blend briefly until creamy, but slightly chunky.
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