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Raw Food Recipes
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09-10-2007 10:16pm#1
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All of the ones listed below are from The Garden Diet. www.thegardendiet.com
Storm's Raw Tabouli! (Our special staple "green stuff" recipe):
* one bunch cilantro
* one bunch parsley
* one bunch green onions
* two tomatoes
* one avocado
* half a cup of raw almonds
* cold-pressed olive oil
* unrefined sea salt
* raw honey
* half a lemon
Chop up cilantro, parsley, green onions, avocados and tomatoes in a bowl. Blend almonds to a fine flour in blender and add to bowl. Add the juice of half a lemon, a tablespoon of olive oil, a tablespoon of honey, and a teaspoon of salt. Change it up each time by adding a different vegetable/herb like corn, broccoli, or fresh basil, or a different spice like Italian or Mexican seasonings. Serves 3.
Storm's Bok Choy Slaw: (replacement to stir fry)
Bok Choy, a light green crisp sweet chinese lettuce (actually a cabbage) available in most produce sections is high in Vitamin C and A and calcium.
Chop up and put in a bowl:
~ 4 bunches Bok Choy
~ 2 tomatos
~ 2 avocados
~ 1/2 bunch cilantro
Dressing:
~ 4 tablespoons raw tahini
~ 2 tablespoons raw honey
~ 1/8 cup apple cider vinegar
~ 4 tablespoons olive oil
~ herbs and spices (experiment with what you have available)
~ salt to taste with unrefined sea salt
Nut Milk: (replacement to milk-shake, milk, and ice-cream cravings)
Liquefy in blender
-1 cup soaked nuts (almonds are our favorite, soaked for 5 hours) or sunflower seeds (soaked for 2 hours)
-Blender full of water
-2 tablespoons honey
-1 banana (optional)
-2 dates (optional)
-add a dash of olive oil and dash of Celtic Sea Salt for extra taste and nutrition (optional)
Optimum Health option: Sprouted food has far more vitality, enzymes and life energy, for it is alive and growing. Sprouting the nuts you use will give you a super-food that will increase your energy and vitality too. To germinate/sprout nuts: Soak nuts in spring water for a couple of hours to as long as overnight. You'll find some nuts sprout faster than others. The longer you leave them in water, the stronger their life force becomes. You want to change the water daily if you leave them in longer than a day. Serves 3.
Nut Loaf: (replacement to meat, meat loaf)
This is so tasty, meatloaf will pale in comparison! Filling too.
-Two cups Nuts (Any combination of one or more or all of these: Brazil Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts, Hazelnuts)
-1 Red pepper
-1 Tomato
-2 cloves Garlic
-1/2 Onion
-5 Mushrooms
-2 tablespoons Whole Pine Nuts
Grind vegetables and nuts in Food Processor with S-Blade. Spread Tahini Sauce on top (2 tablespoons Raw Tahini, juice of 1/2 a lemon juice, 1 teaspoon honey, and 2 cloves garlic). Serves 3.
Nut Pizza: (Pizza replacement)
Grind up two cups of soaked almonds (soak for 5 to 24 hours) in Food Processor with S-Blade. Blend in olive oil, herbs and spices. Then spread out on a plate as pizza crust. Make a cheese sauce (see Tahini Cheese recipe in the salad dressings section below). Top with favorite vegetables (Chopped Onions, Garlic, Raw Olives, tomatoes, pine nuts etc...). Serves 4.
Tahini Milk: (A quick easy protein shake, replacement to milk)
Mix one to two tablespoons of tahini with a blender full of water, add dates, honey, and a dash of sea salt and olive oil. Serves 3.
Chocolate Milk: (Replacement to chocolate milk)
Mix one to two tablespoons of tahini with a blender full of water, add dates, honey, a dash of sea salt , a dash of olive oil, and a tablespoon of raw carob powder. (You can use raw almond butter instead of tahini if you prefer). Serves 3.
Raw Ratatouille: (ratatouille replacement, Italian food replacement)
Chop up 1 Avocado, 2 tomatoes, 1/4 cup of cilantro, 2 cloves garlic, and 1 squash. Dressing: 1 tablespoon tahini, 1 teaspoon honey, Celtic Sea Salt to taste. Mix. (Or instead of this dressing top with Raw Tomato Sauce below). Serves 2.
Okraw Slaw:
Chop up two cups of okra. Scrape the corn kernels off of one ear of corn. Dice up one avocado. Mix together in bowl with one teaspoon of honey. Yummy. Serves 2.
Mashed "Potatoes":
Blend one and a half cups of cashews in blender on max high speed until completely ground down. Take out and next blend one whole head cauliflower chopped with 1/4 cup olive oil on max speed until creamy. Mix ground cashews and cauliflower together in bowl. Top with Celtic sea salt, and whatever seasonings you like on your mashed potatoes. Serves 4.
Raw Tomato Sauce:
Blend up two cups tomatoes, 1/2 cup sun-dried tomatoes, 1 teaspoon honey, 1/8th cup olive oil, and 1/4 teaspoon Celtic Sea Salt. A tablespoon of Apple Cider Vinegar or lemon juice is optional. Season with fresh or dried oregano, basil, and rosemary. Serves 2 to 4.
Sunflower Herb Paté: (paté, turkey, tofu, bread replacement)
-two cups soaked sunflower and/or pumpkin seeds (soaked for 2 hours to overnight)
-half cup fresh basil leaves
-any other fresh or dried herbs (sage, savory, thyme, rosemary, tarragon...)
-1 clove of garlic (optional)
-1 teaspoon grated ginger (optional) (buy ginger root whole and grate)
-1 tablespoon of tahini (optional)
-juice of 1 lemon
-pinch of Celtic Sea Salt
-pinch of cayenne
-1 tablespoon of vinegar
-flax oil and or olive oil (two tablespoons)
Grind down in Food Processor with S-blade. Wrap in lettuce leaves, seaweed or grape leaves with nasturtium flowers, use as a dip for veggies. (very nice with red pepper slices!), or just eat as it is. Serves 2 to 4.
Veggie Sushi Rolls (replacement to sushi, wraps, burritos):
-Nori seaweed
-1 avocado
-2 tomatoes
-1/4 cup Wakame seaweed
-1 clove garlic
-2 green onions
-5 Brazil nuts (chopped course)
-dash of Celtic Sea Salt
-2 tablespoons olive oil
Chop everything up small, mix with a mashed avocado and wrap in Nori or lettuce such as romaine or red leaf. Serves 2.
Fresh Flax Food:
Dice up two medium zucchini, cover with flax oil, chop a little dill on top, and enjoy the taste which I find is a lot like fish! I suppose it is the combination of dill which is a fish garnish, and flax oil which has all the same essential omega fatty acids (brain food!) as fish but with the benefit of not being a dead rotting animal. Funny, when you soak flax seeds they get gelatinous (like fish). I think this flax/dill combination would work really well with any of those spongy vegetables like squashes or eggplant. Avocado would be nice in it too. When you buy flax oil try to get it as fresh as possible (under two weeks old if possible), and cold-pressed of course. The date of pressing should be on the bottle. Alternately use olive oil instead of flax oil. Serves 2.
Storm's Creamy Deli Dip:
*1 Avocado, mashed
*4 tablespoons Raw Tahini
*Juice of 1 Lemon
*1/2 teaspoon Celtic Sea Salt
*1 tablespoon Raw Honey
*2 tablespoons Cold-Pressed Olive Oil
*1/3 cup water
Mix all above in a bowl. Cut up veg into chip-like slices and dip in! Serves 2 to 4.
Vinegar, Honey, Olive Oil Dressing:
Two tablespoons vinegar, one teaspoon honey, one tablespoon olive oil. Mix all three in a cup for a delicious light dressing. Experiment with different measurements of each to adjust it to your taste.
Vinegar, Honey, Avocado Dressing:
Same as above dressing but mash in an avocado for a thicker dip or dressing. Stir into salad well.
Tahini "Cheese":
-Raw organic sesame tahini (buy in a jar in a health food store or you can grind up your own sesame seeds in your food processor).
-Juice four lemons or limes and mix in bowl with whole jar of tahini (about two and half cups of tahini).
-Chop up a couple cloves of garlic and mix in.
-Add Celtic Sea Salt to taste.
-Put mixture back into jar and what is left over into a bowl.
Spread it on celery with a sprinkle of cayenne (optional). You can also dip veggies in it or wrap it up in lettuce or pieces of kale leaves.
Tahini Dip:
-Use two tablespoons of tahini cheese (above) and add one tablespoon of water. Stir in and use as veggie dip.
Tahini Salad Dressing:
-Use two tablespoons of tahini cheese (above). Add two tablespoons of water or adjust water amount to desired thickness of dressing.
Vinegar, Honey, Tahini Dressing:
Mix 1 tablespoon of tahini, 2 teaspoons of honey, and 1 teaspoon of vinegar. These three ingredients give you something between a Caesar and a Thousand Island dressing.
Summer Sour Cream and Onion Dip:
Blend up a cup of sunflower seeds (that have been soaked in water for 4 hours or longer), add a handful of cilantro, a handful of parsley, a couple of green onions, a couple of pieces of broccoli, an avocado, the juice of a lemon, two pinches of unrefined sea salt, and some organic Italian or Mexican seasonings. (Check the label on the seasonings and make sure all the ingredients are names of herbs that you recognize, and there is no "other spices, other seasonings, natural flavors" or other vague ingredients, as these names are often are used to disguise MSG). Blend up in your blender or food processor. Eat on its own or dip veggies in it. If you just blend it a little it's more like a salad, blend a little more for a paté, or keep on blending for a dip!
Our Favorite Salad (Ends most cravings!):
Eat a salad a day for all the vitamins and iron (in the greens), calcium (in the greens and tahini), and protein (in the greens and sunflower seeds) you need. People who eat a cup of greens a day have significantly less chance of getting heart disease, eye failure with age, and a host of other afflictions. Green food actually heals you. If you eat a salad a day you'll find you won't crave other foods as much. The darker the green the more nutritious. Spinach is the very highest in iron and folic acid (essential for spinal development in the unborn fetus).
-bowl full of fresh organic salad mix (or spinach or any lettuces except iceberg which has little nutritional value)
-handful of alfalfa sprouts
-one avocado, diced
-one or two tomatoes
-two teaspoons cut Wakami seaweed (optional)
-two teaspoons sunflower seeds (optional)
-Tahini Dressing (see above)
-1/3 of a red onion, chopped (soak chopped red onion in juice from a lemon for a half hour to soften and flavor)
Toss and enjoy in a sunny place! Serves 2 to 4.
Super Nutritious Spicy Sprouts:
~fill a bowl with alfalfa or similar kind of sprouts
~mash up one avocado and stir in
~squeeze in a half a lemon.
~add seasonings such as Jamaican Curry Spice powder and/or Italian Seasonings
~add the kernels from an ear of corn
Mix and enjoy! Serves 2-4.
Simple Healing Parsley Pleasure Salad:
~Chop up one bunch of parsley
~Chop up one bunch of green onions
~Juice a half a lemon
~Add a pinch of Celtic Sea Salt
~Add a dash of cold pressed olive oil
~Add a pinch of hot pepper powder (optional)
~Add a pinch of Jamaican Curry Spice (optional)
~Mix in a bowl and enjoy!
Kale Subs or Kale Wraps:
A Healthy, fast and easy raw food meal.
When the lemon juice, creamy avocado, and tomato juice start to drip all over its just like a big sloppy burger! Yum! Filling, mineralizing, energizing, and delicious!
*chop up an avocado
*chop up a tomato
*chop up a handful of cilantro
*juice a half a lemon
*combine above in a bowl and add a pinch of unrefined sea salt
*optional: add some spices such as hot peppers, Italian Seasonings, etc...
*serve with 2 big kale leaves
Wrap the mixture in pieces of kale leaves as you go along or add mixture to center of a kale leaf and eat like a sub! Serves 2.
Sprouted Humus:
2 cups Garbanzo Beans - soaked overnight
1/3 cup water
Juice of two lemons
1/4 cup Olive Oil
3 cloves Garlic
1/2 teaspoon Celtic Sea salt
Blend in a KTek blender or food processor with S-blade. Blend down until it is super creamy with no lumps and then add and blend in 1/2 cup of raw tahini. Mix in a tablespoon of cut Wakame (optional)
Use as a dip or cut two Anaheim peppers or bell peppers lengthwise, remove seeds, and stuff the humus in. Top with avocados and/or salsa or mango salsa (below). Serves 4.
Wild Rice:
Put two cups of wild black rice in K-Tek blender or food processor for a few seconds to grind rice into small pieces. Soak in spring water for one to two days to soften. After the rice is soft enough to chew then use some of the salad dressings above for a wonderful rice dish. This dish totally satisfies rice cravings. You can also just slice avocado in to a plate of soaked wild rice with olive oil and chopped green onions. Experiment with adding different seasonings and vegetables for different rice dishes. For instance add curry and sliced celery and carrots with some shelled peas for Curried Rice. You can soak the vegetables in water for a few hours first to soften. Serves 4.
Storm's Zucchini Fettuccini with Pesto Sauce:
Pasta:
*3 Medium Zucchini, peeled then sliced into thin noodles with a potato peeler. Slice only the outer parts and stop when you come to the seedy part in the center. Put in bowl
Sauce:
*3 and a half tablespoons of raw tahini
*2 tablespoons olive oil
*1/2 cup pine nuts
*1/2 cup water
*2 tablespoons honey (optional)
*1 teaspoon cumin seeds
*1/4 cup fresh basil leaves
*1/2 lemon juiced
*other seasonings and spices (optional)
Put in blender and blend until creamy
Top with:
*2 cloves garlic finely chopped
*1 avocado diced
*1 leek finely chopped
*cut Wakame (optional)
Mix all together in bowl. Serves 4.
Amazingly, the zucchini in this sauce is indistinguishable from pasta!!! Except of course it feels much better in your tummy!
Stormy Salsa:
Mix in blender:
one bunch cilantro
four tomatoes
5 green onions
pinch of Cayenne powder
3 tablespoons Olive Oil
1/2 teaspoon Celtic Sea Salt
Juice of 1 lemon
Slice up veg in thin slices to dip like potato chips!
Burrito Wrap:
Salsa and Avocado in Nori! This is a cool treat when you are traveling. It is nice and filling and tasty yet simple. Mash up an avocado and mix with salsa (above). Wrap mixture in Nori or lettuce leaves. Think burrito! Yum.
Mango Salsa:
An amazingly delicious sweet/salty salsa!
Put in blender:
2 tomatoes
1/4 of a red onion diced fine
1 bunch cilantro chopped fine
juice of 1 lemon
1/3 cup water
2 tablespoons cold pressed olive oil
1 teaspoon unrefined sea salt
~Blend on 1 for 2 seconds so still chunky.
~Add 1 mango (with seed removed) and blend for 1/2 a second so pieces still chunky.
~Add spices such as oregano or tarragon (optional)
~Add finely chopped hot peppers if desired
Storm's Hot Pepper Marinade:
Storm has found a way to heat up our raw food - Hot Peppers! He makes a wonderful hot pepper "marinade" that lights up our tabouli, humus, salads, guacamole, and salsa. It would also be good on any dish that uses salt such as nut loaf, nut pizza, or seed paté.
Chop really fine:
3 Jalapeño Peppers
3 Chile Peppers
3 Cloves of Garlic
1/4 of a red onion
Add herbs and spices (try Basil, Oregano, fresh ground Cumin, etc..)
Add a dash of Celtic sea salt.
Add juice of one lemon
Add 1/8 to 1/4 of a cup of olive oil
Let sit for 10 minutes. Use 1/4 to 1 teaspoon mixed in to your recipes. Keeps well for at least two to three days in fridge.
Marinated Vegetables:
juice of 2 lemons
1/8th cup of olive oil
1/2 teaspoon Celtic sea salt
1/8th cup of apple cider vinegar
1/2 cup mountain spring water
2 slices of red onion
2 cloves of garlic, finely chopped or pressed
You can marinate mushrooms, cucumbers, broccoli, celery, or almost anything by chopping or slicing it up and soaking it in this marinade for a few hours to overnight. Cucumber and Dill is a delicious one!
Raven's "Top Almonds":).
-1 cup almonds
-Celtic sea salt
-olive oil
-Italian seasonings
Put a cup of raw almonds in a blender and pulverize. Add two tablespoons of olive oil, a 1/2 teaspoon of salt, and Italian seasonings to taste! Stir up and enjoy when you have a craving for salt, bread, or such things! You can also use this as a sushi base and wrap with other veggies sliced in short thin strips in a leaf or Nori sheets.
Nuts and Seaweed:
Nuts and seaweed make a nice travel snack, and replace that chips/barfood/meat salt and oil craving. Almonds or brazil nuts with wild Atlantic Nori or cashews with cut Wakame are our favorites.
Afternoon Slaw:
A cure for the afternoon blahs!
Take three carrots, a beet, an inch chunk of a ginger root, a handful of cilantro, a handful of parsley, a clove of garlic (minus the core), the juice of a half a lemon, a pinch of salt, a teaspoon of cold pressed olive oil, and a sprinkling of Italian seasonings (optional) and put it all in your Vitamix or Ktec Blender (or other high-powered blender or a food processor). Hit the buttons. You'll have what looks like a grated carrot-beet-slaw. Eat it plain or wrap it in seaweed or greens/lettuces.
It'll probably be enough for three days. Its the kind of thing that tastes even better the next day. (You could pack it as a lunch too). Serves 4.0 -
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