raw recipes
TRANSCRIPT
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27 Raw recipes food as medicine
If you do not invest in yourself vitamins and minerals, then
youll be investing later on in pills and medical bills.
The alternative solution to prevent this centurys diseases would
be to introduce as much raw food in the daily diet as possible.
One could begin by adding every day a higher and higher
percentage of raw ingredients in the diet, until, eventually a 6!"
# raw food diet could be reached.
$hat can raw food do%
! it increases vitality and strength&
! it boosts overall health&
! it eliminates constipation&
! it energi'es tired organs&
! it gradually heals diseases&
! it reduces cholesterol, prevents osteoporosis&
! it balances weight problems&
! it improves sight&
! it increases mental capacity&! it smoothes the s(in and hair&
! it stabili'es and heightens gross feelings.
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$hat should we use in the raw food (itchen%
! cold pressed oils&
! nuts, walnuts and seeds )sun*ower, pump(in, *a+seed, pepper,
grapes, almonds, cashew, macadamia nuts etc&
! natural salt&
! spice blends, fresh or dried )garlic, onions, scallion, cinnamon,
nutmeg, mint, basil, rosemary, parsley, dill, nettle etc&
! vegetables and fruits, raw - dried&
! honey and other natural sweeteners&
! algae, mushrooms ) superfoods&
! psyllium bran, as thic(ening agent.
/0/I1/2
DRINKS
Cold brewed, perfumed tea
Ingredients3
45 spring water )preferably
teaspoon ground basil
teaspoon ground rosemary
teaspoon ground 7asmine
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8i+ all the ingredients in a glass recipient& stir and cover with a
lid. 5et the plants infuse overnight. In the morning, strain the
plants and mi+ the tea with lemon and honey to your taste. 2ervewarm or as such. 0old brewing your tea will preserves all the
*owery, perfumed scents of the plants used, that are otherwise
lost via evaporation in the traditional, boiling method. Once you
cold brew, youll probably
always will9 :ey, go wild, mi+
your own combo9
4.Ginerade
Ingredients3
;5 spring water
;teaspoon ground ginger root
:oney - lemon to yr taste
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4 medium si'ed carrots
; potato
; small cabbage
>now from the start that this here drin( is not the tastiest but it
does wonders for the stomach and intestines, due to its gentle
p:. To ma(e it more palatable, you could add ;!4 apples to the
mi+ until you can gradually drin( it without them. ?rin(ing this
7uice 4!= times a day, on an empty stomach will heal pretty much
all gastric ailments.
2imply 7uice them out and serve on empty stomach.
@. $res% carrots and pears
nectar
Ingredients3
4!= carrots, peeled and washed
; pear, washed
Aou should introduce this savory nectar to your wee(ly diet and
en7oy its vitali'ing beneBts. Cuice them and en7oy9
D. Carrots, apples and beetroot booster
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Ingredients3
; generous slice of beetroot
;!4 carrots, peeled and washed
4!= apples, washed
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6. 2weet coconut mil(
Ingredients3
; coconut
0ocoa, cinnamon, vanilla - honey
1o(e a hole through one of the = oriBces of the coconut& drain the
transparent 7uice in a glass. Then apply force )a hammer wor(s
7ust Bne and brea( the hard shelled coconut in big chun(s. 1eel
the white pulp from the shells using a (nife. If you have a strong
blender, put the resulting pulp with 4 cups of spring water andblend thoroughly. 2train the liEuid then add cocoa, cinnamon,
vanilla - honey to your taste. ?elicious9
". $la&our' walnut ( rice mil"
Ingredients3
; cup walnut (ernels cup brown rice
0ocoa, cinnamon, vanilla - honey
water
$alnut mil(3 soa( ; cup walnut (ernels in water for F !;4 h& strain
and discard the water. 1ut the walnuts in a blender with 4 cups of
spring water and blend well. 2train the liEuid afterwards.ice mil(3 soa( cup of brown rice for F !;4 h& strain and discard
the water. 1ut the rice in the blender adding ; cup of water.
2train.
0ombine the 4 mil(s and add, to your taste, cocoa, cinnamon,
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vanilla - honey or raisins )blend again.
The walnut pulp can be used as ingredient in other recipes.
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SN!CKS
Coconut mil" soup
/0I1/3 Ta(e = ml of coconut mil( )from the recipe above and
add3 organic salt )sea salt or :imalaya salt, 4!= cloves of crushed
garlic, basil, mint, ginger and small pieces of sweet pepper,
tomatoes, avocado, mushrooms, green onions etc.
Raw mus%rooms stew
/0I1/3 2tart by washing, chopping and marinating a desired
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Euantity of mushrooms. 8arinating ingredients3 ;spoon soya
sauce, =!@ crushed garlic cloves, basil, curry, pepper, ; spoon
cashewGwalnut (ernels that have been soa(ed for F!;4 h
previously, freshly sEuee'ed lemon, cold pressed oil, salt, a pinch
of water so as to cover the mushrooms. 8i+ all ingredients in ablender. This sauce will be used to marinate the mushrooms for
6!F h& the dish can be served even ; h after the preparation,
though it reaches its full *avor in 6!F h.
Raw stu)ed cabbae rolls
/0I1/3 1ut ;D g raw sun*ower (ernels that have been soa(ed
overnight in the blender. 2top when a thin paste is obtained.0hop these vegetables3 ;!4 medium si'ed carrots, ; parsley
root, ; large onion, 4 mint stems with leaves, and ; parsley
stem with leaves. Hdd salt and other spices to your li(ing.
8i+ the chopped vegetables, spices and sun*ower paste. 0hose
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some sauer(raut leaves& they should be soft and well
fermented. 2tart stung - rolling. 2prin(le freshly cut dill or
parsley when serving, en7oy9
2H5H?2
ainbow salad3 lots of vegetable roots and apple blended to
delight even the choosiest of us out there9
0hristmas salad
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/0I1/3 a mi+ture of chopped3 carrot, scallion, red onion, celery,
parsley root, and the walnut pulp leftover after having made the
walnut mil(, plus the ever!present green algae presoa(ed for 4minutes and also chopped.
The new 0hristmas salad with celery and apple
/0I1/3 ;!4 fresh carrots, washed and peeled, ; medium si'e
celery, 4!= spoons of walnut (ernel, presoa(ed, and ;!4 apples, to
your preference. $e put all the ingredients in the food chopper
until we get a satisfying te+ture then we add the apples and
continue mi+ing.
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0abbage salad with red, garlic sauce
/0I1/3 0hop3 ;G4 cabbage, ; carrot, ; parsley root. Hdd3 ;
teaspoon *a+seeds, salt and your oil of choice. 2auce3 4 spoons of
water, ; ripe tomato, ; red sweet pepper, 4 garlic cloves get the
blender treatment until a thin paste is formed. Jenerously spread
over the salad and en7oy9
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0abbage - scallion salad
/0I1/3 0hop3 ;G4 cabbage, ; carrot, ; parsley root and ; piece of
scallion. Hdd3 ; teaspoon *a+seeds, salt and your oil of choice.
0abbage and scallion are a blaster in combination, due try it9
Hlmond dumplings
/0I1/3 ; cup freshly ground almond *ower O ; cup presoa(ed
for F!;4 h almonds )left after straining the almond mil( , ;!4
spoons of sesame seeds, presoa(ed for F!; h, ;!4 spoons of
psyllium bran )as bonding agent, ; sweet pepper, 4 carrots ,;
scallion and lots of parsley. 0hop - mi+ all. Hdd your spices ofchoice. 8a(e small round dumplings and roll them over in sesame
or poppy seeds before serving. Aum9
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Olives pate with a smo(y *avor
/0I1/3 ; cup soa(ed cashew )for ;!4 hor walnuts, almonds, any
will do, ; cup seedless olives, ; piece of sauer(raut, ; carrot, sea
algae, presoa(ed )optional. 0hop - mi+ ingredients until a thin
paste is obtained. Then add ; chopped red onion, parsley, salt
and curry in desired proportions.
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$alnuts, scallion and algae pate
/0I1/3 ; cup of walnut (ernels presoa(ed for F!;4 h or the pulp
left over after straining the walnut mil( will be mi+ed in a blender
with a carrot, parsley root, sweet pepper, scallion, presoa(ed
algae, salt, oil, basil and other preferred spices.
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thic( dough . 2pread dough on a ba(ing paper. Jo wild and ma(e
some shapes, then either dry in a dehydrator, or in the oven )on
the lowest heat possible and (eeping the door open, or on the
radiator.
?igestive coo(ies
/0I1/3 mi+ in blender3 ; cup freshly ground sun*ower seeds
)raw, obviously, ; cup hydrated raisins, ; spoon *a+seeds , ;spoon psyllium, cocoa )or carob powder, cinnamon or rum, or
both , water as reEuired and a pinch of salt. 1lace the dough on
the bac(ing paper and dehydrate as you chose.
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Hpple ca(e with cashew topping
/0I1/3 8ain layer - cream3 4!= apples, cinnamon, = spoons
hydrate se pun I raisins are blended into a thin paste. $e add a
seed *our of our choice )sun*ower, almonds, nuts etc in a
generous amount, ; spoon psyllium *our. 8i+ - stir until the right
consistency is reached )for the supporting layer.
Topping3 mi+ in the blender3 cup presoa(ed cashew, ; avocado,
honey and vanilla. 2pread over the main layer and en7oy9
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Hpple ca(e
/0I1/3 8ain layer3
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Muince ca(e
/0I1/3 Lor the main layer3 ;G4 cup walnut pulp, leftover from the
walnut mil( recipe, ; cup presoa(ed buc(wheat )for F!; h, ; cup
sun*ower seeds presoa(ed for F!;4 h, ; spoon psyllium bran,
cinnamon and honey to taste. 8i+ in blender. Lor the crNme, youll
need 4 Euinces, sliced very thin that we will leave to marinate for
F!; h with honey and lots of cinnamon. Hfter ; h or so, we putthe Euince slices in the blender and obtain a very delicious crNme.
Lor the topping we can use a mi+ture of cocoaGcarob powder and
honey.
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0oconut balls rolled in carob powder
/0I1/3 The pulp from one fresh coconut, thinly chopped O
hydrated dried coconut *a(es will be mi+ed with honey, ; spoon
of psyllium bran, cocoa or carob powder, rum. e+t, shape thedough as balls and roll them in coconut *a(es or carob powder.
0ant go wrong with this one9
0hocolate ca(e with oranges
/0I1/3 The main layer I s formed in 4 parts3 chopGcrush ; cup of
fresh walnuts, ; cup of nuts P =D ml spring water will yield
walnut mil( and walnut pulp, which we will use according to the
recipe stated above. The crNme3 = spoons of palm oil, gently
heated )not on direct Bre, =!@ spoons of carob powder, =!@
spoons of honey.
Hssemblage3 we mi+ the 4 cups of walnuts with = oranges,chopped into small pieces and with more than half of the crNme,
we put the composition in a desired shape and we use the rest of
the crNme to decorate the ca(e. Truly delicious9
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5emon and avocado ca(e
/0I1/3 8ain layer3 in the blender mi+ the following3 the pulp
from ; coconut, ; cup sesame seeds, presoa(ed for F!;h, ; cup
hydrated raisins, honey to taste and ;!4 spoons of psyllium *our.
0rNme3 4 avocados, honey and lemon 7uice, freshly sEuee'ed9
efreshing9
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