tree of life holistic wellness center · 2018. 11. 19. · raw food enthusiasts claim that a raw...

Raw Meal Plans

Tree Of LifeHolistic Wellness

Center

THE RAW FOOD MEAL PLANS Plus RecipesOctober 19th, 2015

4th Edition

byEarendil M. Spindelilus D.N.M., M.H., C.R.

www.treeoflifehwc.com

© Copyright Tree Of Life Holistic Wellness Center 2015 0

Raw Meal Plans

Contents

INTRODUCTION..........................................................................................................4

CHAPTER ONE MEAL PLANS............................................................................................7 1.1 Meal Plan #1....................................................................................................................7 1.2 Meal Plan #2....................................................................................................................9 1.3 Meal Plan #3....................................................................................................................10

CHAPTER TWO RECIPES....................................................................................................12 1.) Oatmeal in a thermos......................................................................................................12 2.) Oatmeal #2.......................................................................................................................13 3.) Hemp and Berry Smoothie.............................................................................................14 4.) Carrot Juice.....................................................................................................................15 5.) Young Coconut Water.....................................................................................................16 6.) Green Drink.....................................................................................................................17 7.) Banana Pancakes.............................................................................................................18 8.) Granola.............................................................................................................................19 9.) Vanilla raw yogurt...........................................................................................................20 10.) Apple Avocado Mousse.................................................................................................21 11.) Veggie Juices..................................................................................................................22 12.) Lettuce Wraps................................................................................................................25 13.) Raw Food Balls..............................................................................................................26 14.) Vegan Cheese.................................................................................................................27 15.) Fabulous Thai Coleslaw................................................................................................28 16.) Spaghetti Al Marinara..................................................................................................29 17.) Avocado Carrot Soup....................................................................................................30 18.) Gazpacho Soup..............................................................................................................31 19.) Tomato and Onion Salad..............................................................................................32 20.) Raw Olive Tapenade......................................................................................................33 21.) Raw Vegan Smoothie.....................................................................................................34 22.) Chocolate Smoothie.......................................................................................................35 23.) Spindelilus Fav Recipes.................................................................................................36 24.) Raw Cheese Cake..........................................................................................................38 25.) Raw Rice Pudding.........................................................................................................41 26.) Raw Eggnog...................................................................................................................43 27.) Raw Zucchini Bread......................................................................................................46 28.) Raw Cream of Mushroom............................................................................................47 29.) Raw Vegan Tuna/Mayo Combo....................................................................................49 30.) Raw Taco Meat..............................................................................................................51 31.) Raw Mayonnaise............................................................................................................53


Raw Meal Plans

32.) Raw Ketchup..................................................................................................................55 33.) Raw Sour Cream...........................................................................................................57 34.) Raw Onion Bread..........................................................................................................59 35.) Raw Corn Chips............................................................................................................61 36.) Raw Stuffed Mushrooms..............................................................................................63 37.) Raw Chocolates..............................................................................................................65 38.) Peanut Butter Sandwich...............................................................................................67 39.) Vegan Pate and Stuffed Mushrooms............................................................................69 40.) Falafel and Hummus Wrap with Mediterranean “Roasted” Veggies......................71 41.) Warm Mushroom Casserole.........................................................................................75 42.) Breakfast Crepes...........................................................................................................79 43.) Fully Raw Burrito.........................................................................................................80 44.) Raw Taco Salad..............................................................................................................83 45.) Pad Thai Noodles...........................................................................................................86 46.) Apple Cinnamon Crepes...............................................................................................89 47.) Raw Vegan Smoky Butter.............................................................................................92 48.) Cashew Cheese...............................................................................................................94 49.) Raw Danish Pastry........................................................................................................96 50.) California Rolls..............................................................................................................99 51.) Raw Veggie Lasagna Stacks..........................................................................................101 52.) Raw Waffles...................................................................................................................105 53.) Marinara Sauce.............................................................................................................108 54.) Pasta Marinara..............................................................................................................110 55.) Raw Nut Pulp Hummus................................................................................................112 56.) Raw Spaghetti Marinara..............................................................................................114 57.) Spinach and Wild Mushroom Quiche.........................................................................116 58.) Raw Carrot Falafel with Creamy Tahini Sauce..........................................................119 59.) Sunflower Pate...............................................................................................................122 60.) Pad Thai With Jungle Peanuts.....................................................................................124 61.) Banana Chia Pudding...................................................................................................127 62.) Garden Herb Roll-ups...................................................................................................129 63.) Garlic and Olive Mashed No-Tatoes............................................................................131 64.) Spicy Peanut Sauce........................................................................................................133 65.) Sun-dried Tomato Spread and Dip..............................................................................135 66.) Raw Vegan Spinach Manicotti.....................................................................................137 67.) Raw Apple Pie................................................................................................................139 68.) Raw Caramel Sauce......................................................................................................141 69.) Raw Pecan Pie Tartlet...................................................................................................142 70.) Raw Salted Butter.........................................................................................................144 71.) Coconut Ice Cream........................................................................................................146 72.) Creamy Vanilla Ice Cream...........................................................................................147 73.) Raw Ranch Dressing.....................................................................................................148 74.) Raw Pecan Pie................................................................................................................151 75.) Warm Cacao with Cinnamon.......................................................................................153 76.) Another Eggless Eggnog...............................................................................................155 77.) Raw Buttery Popcorn....................................................................................................156 78.) Raw Pumpkin Crumble................................................................................................158 79.) Raw Vanilla Drop Cookies............................................................................................160


Raw Meal Plans

80.) Raw White Chocolate Bars.............................................................................................162 81.) Raw Strawberry Vinaigrette Salad Dressing................................................................164 82.) Raw Chocolate Mousse...................................................................................................166 83.) Raw Turkeyless Turkey!.................................................................................................168 84.) Easy Raw Vegan (and warm) Green Bean Cassarole...................................................170 85.) Spiced Cranberry Sauce.................................................................................................173 86.) Stuffed Puccini Parmigiana............................................................................................174 87.) Brown “Rice”...................................................................................................................179 88.) Brown “Rice” Sushi.........................................................................................................181 89.) Raw Spiced Pear Cobbler...............................................................................................186 90.) Caramel Apple Pie...........................................................................................................188 91.) Raw Cinnamon Apple Oatmeal......................................................................................190 92.) Raw Pumpkin Pie............................................................................................................191 93.) Raw Apple Pie (another).................................................................................................192

Raw Food Site Links.............................................................................................................194


Raw Meal Plans

Introduction

I would like to start off stating that it is my belief that, the body given the opportunity,can heal from anything. This said, each person's situation is unique and may require more or lessof an effort on their part. I seen some wonderful healing occur but it is up to the individual to bea significant part of the process.

One of the most, if not the most, important change that I would do is the change to avegan diet during the healing process, especially one with little processed foods, thereby utilizingsignificantly raw fruits and vegetables and sprouted nuts and grains. This allows the body to healwithout having to deal with the energy of digesting heavily processed foods and therebydirecting the body's resources to healing the matters at hand. It also floods the body with a vastamount of micro-nutrients, thereby giving the system what it needs to rebuild.

The first step to any healing is Cleanse and Nourish.

Raw food enthusiasts claim that a raw diet increases energy levels, facilitates weight loss and improves overall health. A raw food diet incorporates only uncooked foods that undergo no processing. The raw meal plan allows dieters to avoid high concentrations of unhealthy fats and excessive sugar often found in processed supermarket foods.

FeaturesThe key principle guiding a raw food diet is to consume foods only in their most natural states. According to website RawFoodLife.com, a food can only be considered uncooked if it has never been heated above 118 degrees Fahrenheit. A raw food diet also requires that fruits and vegetables be raw, unaltered and additive-free. This guideline means that raw food dieters must eat only organic produce that is not genetically modified or treated with pesticides.

Raw food dieters cannot drink alcohol or modified beverages, included pasteurized milk. Instead,drink soy milk or raw almond milk if it is available. Consider making your own juices out of raworanges, apples or vegetables.

NutritionRaw foods are naturally full of important dietary vitamins and minerals. The website WeLikeItRaw.com emphasizes the importance of leafy green vegetables such as lettuce, spinach, broccoli, kale or mustard greens. These are sources of folate, iron, calcium and vitamins A, C andK. Include sugary fruits as well as unprocessed foods high in unsaturated fats. Avocados, nuts, seeds and olives are energy-rich foods that adhere to raw food guidelines.


Raw Meal Plans

BenefitsPeople who adhere to a raw food diet claim that it boosts their energy levels, improves immune functioning, helps them lose weight and cleanses their bodies. According to RawFoodLife.com, araw diet increases the body's pH levels, making it more alkaline and increasing its energy. Raw diet proponents also claim that cooking destroys a food's natural enzymes -- components important for nutrition. A diet high in fruits and vegetables does contain many important vitamins and minerals lacking in a number of processed foods.

Raw Food MealsFor an example of a balanced week-long raw food diet, WeLikeItRaw.com recommends eating sugar-rich fruits such as melons, oranges or apples for breakfast. A smoothie incorporating bananas and other fruits is an excellent way to incorporate healthy, raw fruits into your diet.

For lunch and dinner, eat a large salad composed of a variety of leafy greens. Include avocados, nuts, seeds and other fat-rich raw foods to boost your energy levels. Avoid processed salad dressings in favor of a blended dressing composed of an avocado and an orange or lemon.

For snacks, eat one or two servings of fruit. These provide carbohydrates that improve your energy level throughout the day. Supplement meals with dried fruits, nuts or raw vegetables.

How to Eat• Eat only when hungry and never overeat. • Turn off the television and radio. • Sit down to eat. • Eat slowly and deliberately chewing each mouthful thoroughly. • Don’t talk and don’t be bothered by any distractions. • Thank your higher power for every bite, and give thanks before and after

each meal. You’d be surprised who’s listening and the powers they/he/she/it can infuse into your food. We are spiritual beings experiencing a physical reality. Bring the spirit to your table.

Shopping suggestionsKnowing what foods and how much you will need from the grocery store for the week can be confusing when you are starting a raw food diet plan, so it is helpful to have a well planned out shopping list. If you don't think ahead, you very well may end up hitting the super market every day or worse, succumbing to eating cooked foods if the refrigerator is lacking raw foods. Use your meal plans to estimate how much fruit you will need.

Buying a lot of raw food can also take a hit on your wallet if you do not learn how to be thrifty inthe produce aisles, so remember these tips and you will become an expert raw food shopper.

1. Shop for 5 days worth


Raw Meal Plans

I have found that if I try to shop for a full weeks worth of food that I will have rotting food, an overstuffed refrigerator, and will end up running back to the store only for certain items.

2. Load up on bananas and watermelon

Buy a lot of these fruits because they are cheap, keep well, and are high in calories. I like to buy some bananas ripe and some green so that by the time I am done eating the ripe ones, the green ones are ready for me. If you notice some overly ripe bananas are on the verge of rotting then peel them and freeze them for future smoothies or "ice cream".

3. Buy berries on sale

Berries, especially organic, tend to be very expensive and low in calories for a raw food diet planthat relies on high calorie sweet fruits, so I rarely bother with them. If I want some for smoothies,I usually buy them frozen or wait for a sale.

4. On buying greens

For 5 days worth of raw food diet plan meals, I purchase 5 pounds of greens, being careful to choose different varieties so that my body gets the full spectrum of what nature has to offer. Baby greens, arugula, romaine, and iceberg are all good picks. Although I am not proud of my plastic usage, the pre-packaged greens tend to be less expensive than the loose greens.

5. Look for deals

In the summer it is MUCH cheaper to shop at produce stands than a grocery store and year roundproduce is usually less expensive at health food stores, although their selection is often more meager. Sometimes you can even seek to arrange a deal where you can receive older produce for a lesser fee or even for free, when these foods would otherwise be thrown out.

6. Stock up on dried fruit

Having dried fruit on hand is great for a late evening snack or something quick to grab whenrunning out the door. Best of all, it keeps for a long time so if you run out of fruit you will havesomething to hold you over. Sun dried fruits are best and be careful there are no preservativesadded.

SproutsSprouts and sprouted grains show up frequently in raw food diets. Raw food cookbook authorAni Phyo points out that, although raw foodies do not tend to consume highly processed foods,they can create remarkably creative recipes from raw ingredients such as sprouts. Her recipe ofsprouted rice with wild corn and tomato spikes the concoction with cilantro, garlic and jalapenopepper. Many raw foodies sprout their own lentils and grains and use them in salads and rawbread recipes.

In the following pages you will find several examples of meal plans.These are meant as samples and can be mixed and matched as muchas you would like to do.


Raw Meal Plans

Chapter One Meal Plans

1.1 – Meal Plan #1

RAW DIET BREAKFAST MEALSOatmeal: Soak whole oats overnight, warm, add pinch of salt and Sucanat to taste.

Fruit salad: Many recipes into one with endless combinations. Chop your choice of fruit, add vanilla raw yogurt (recipe included in next chapter), or scoop of frozen pineapple juice concentrate, or coconut milk. You can also add shredded dried or fresh coconut.

Sprout bread: Found in health stores. Baked on very low heat, sweet with cake-like texture. My favorite is Manna Raisin Carrot. Warning: very high in calories, easy to overeat. Great raw food if anticipating high energy output.

Raw power protein cereal: Blend the following in a coffee grinder until powdered: 1 tbsp. flax seeds, 2 tbsp. sesame seeds, 2 tbsp. sunflower seeds and 5 almonds. (of course all raw) Add honey and small amounts of hot water (not boiling). Mix until desired consistency. Slice banana on top with a sprinkle of Sucanat or honey. Can also add raw pumpkin seeds or replace bananas with raisins. Mix and match to make your own blend. A highly concentrated, filling food. Eat slowly, chew well.

Homemade raw trail mix: Two or three handfuls of this concentrated food with fruit provide a great start for the day. Here are some suggested raw ingredients: chopped dates, raisins, dried apricots, cashews, sesame seeds, filberts, pumpkin seeds, walnuts, shredded coconut, chopped figs, dried currants, dried banana chips, almonds, sunflower seeds, brazil nuts, whole oats, dried apple. Makes a convenient fast food.

RAW DIET LUNCH MEALSAvocado dressing for cut veggies: Examples of avocado-friendly flavors are: maple syrup, steak sauce, natural jam, lemon, Sucanat, ketchup, bean sauce, salsa, miso, lemon pepper, Worcestershire sauce, low-salt soy sauce, garlic and onion powder, to mention a few. Simply blend together. I find a hand blender works best. Here is my favorite recipe:

1 ripe avocado1 tbsp. honey

½ tbsp. lemon juice1 tsp. garlic powder½ tsp. onion power

sea salt to taste

Blender smoothies: Many recipes blended into one. Suggestions are your choice of any fruit. Try flavoring with cinnamon, soy yogurt, coconut milk, or almond butter. For extra caloric punch


Raw Meal Plans

add avocado, figs, dates and raisins. A handful of ice cubes will thicken into a refreshing drink onhot days.

Banana almond butter dip: Easy and fast. Stand at counter, add small dab of almond butter after each banana bite. Cleanup is a peel and knife. Done like dinner!

Raw corn: Barefoot in kitchen, husk a cob of corn and eat. You have got to try this, it tastes great. No salt, butter, muss or fuss.

Romaine and nori roll-ups: Diced avocado, alfalfa sprouts, a nori (edible seaweed) sheet, chopped green onion, shredded carrot, romaine, diced tomato. Mix together all but nori and lettuce. Place a nori sheet on a romaine lettuce leaf and top with a scoop of the vegetable mixture. Roll up and secure the bundle together with toothpick.

Nut milk shake:Add a half-cup of water to raw cashews and blend until smooth. Add 2 more cups water, 2 tbsp. honey, ½ tsp. vanilla extract and 5 ice cubes and continue blending. Very filling.

RAW DIET SUPPER MEALSFruit and nut salad: Mix diced apples, diced celery, grapes and chopped walnuts. Puree bananas and pour over, stir, and enjoy. Sprinkle Sucanat on top.

Versatile veggie salad combos: There is a wealth of raw materials you can combine to produce afilling, delicious salad. All manner of greens and sprouts, topped with raw nuts and salad dressings homemade from cold-pressed oil. While eating, just think of the cleansing, healing nutrients you are feeding every cell.

Carrot-raisin salad:3 lb. Carrots, 1 cup of raisins, ½ can frozen pineapple concentrate. Finely grate carrots, add pineapple concentrate and raisins. Allow to stand in refrigerator overnight.

Raw tomato soup:Blend roma tomatoes with your favorite spices. Warm and eat or add favorite vegetables. Suggested additions: garlic cloves, basil, onion, sea salt, flaked yeast, simulated chicken base

Fresh veggie juice:For a challenge, try just having a few glasses of veggie juice as a supper meal. A great way to encourage detoxification during a good night’s sleep.

RAW DIET SNACKSFruit, nuts, dried fruit: A bag of prewashed, peeled fruit, raw nuts or dried fruit in the passenger seat is a great drive-through deterrent.

Sweet potato pudding: Blend ½ cantaloupe, ½ sweet potato, 3 tbsp. sucanat, 5 ice cubes and pinch of cinnamon. The flavor is somewhere between pumpkin pie and chocolate pudding. Greattreat.


Raw Meal Plans


Raw Food BreakfastPersonal Development guru Steven Pavlina began his documented raw foods diet with this enormous breakfast of fruits and greens:1 Green Smoothie: 2 Bananas, 2 cups of mixed greens and 1 cup of water.8 ClementinesFruit Plate: of grapes, 2 celery stalks and a sliced mangoFruit Salad: 2 bananas, strawberries, blackberries and blueberriesAt over 1000 calories, this is a very large breakfast, and many raw fooders would prefer to cut it by about half. Many people simply snack all morning.

Raw Foods LunchPavlina began incorporating more greens into his diet that was so high in fruits. An example of one of his Raw foods lunches starts with a larger salad:96g of mixed greens72g Avocado8g Lime juice2 carrots2 celery sticksOther lunch examples are as simple as a large salad with several pieces of fruit, fresh or dried, complemented with nuts and juices. Smoothies are also a popular meal of choice.

Raw Foods DinnerAccording to Vegetarian.com, people that adhere to this diet claim to feel improved overall health and more energy and well being. They promote combining foods to get a well-rounded balance of nutrients. A healthy dinner could be the following:Large spinach salad mixed with romaine lettuce1 cucumber1 tomato1 green onion1 orangewater or fruit juiceMany people tend to find combinations of foods that go well together and stimulate their taste buds. More often than not, experimenting is half the fun. Don't be afraid of fresh vegetables and nontraditional nuts and seeds.

Snack AttackRaw foods snacking is encouraged. "Grazing" or eating small amounts of foods like various seeds, nuts, fruits and veggies keeps you full in between meals. Some of those that practice a rawfoods diet are vegetarian to begin with, but not all are. Raw foods include fish like tuna and sushi. Non-processed diary products can also be enjoyed.


Raw Meal Plans


Sample Menus for averaging a 2,000 calorie dietMenu 1

Breakfast: Smoothie with 5 bananas and 2 mangoes

Lunch: 5 oranges and 3 grapefruit

Snack: 1/4 watermelon

Dinner: Salad with 1 head romaine, 1 cup spinach, 1 red pepper, 1/2 avocado, 2 roma tomatoes, 1cucumber, 1/2 cup corn.

Menu 2

Breakfast: 1/4 watermelon

Snack: Fruit salad with 3 oranges, 3 tangerines, 1 grapefruit

Lunch: Salad with 1 head romaine, 1/2 avocado, 1 tomato, 5 unsalted olives

Snack: Smoothie with 5 bananas, 2 cups strawberries

Dinner: Salad with 6 cups spinach, 1 red pepper, 1 ounce almonds, 1 cucumber

Menu 3

Breakfast: 1 honeydew melon

Lunch: 10 oranges

Dinner: 10 oz baby greens, 2 stalks celery, 2 cups grape tomatoes, 1 ounce cashews, 1 cup carrots.

Snack: Smoothie with 3 bananas, 2 cups pineapple.

Menu 4

Breakfast: 3 apples, 3 pears

Lunch: 6 mangoes

Snack: Baby carrots and guacamole made with 1 avocado, diced tomatoes and red pepper, cilantro, and lime.

Dinner: Salad with 10 oz iceberg, 2 tomatoes, 1/2 cup corn, 1 cup strawberries, 4 dates

Menu 5

Breakfast: Fruit salad with 2 cups red grapes, 2 bananas, 1 orange, 1 grapefruit, 1 apple

Lunch: lettuce wraps

Snack: 8 bananas

Dinner: Zucchini pasta with raw marinara


http://www.raw-food-health.com/lettuce-wraps.html

http://www.raw-food-health.com/raw-food-meals.html

Raw Meal Plans

Chapter Two Recipes

OAT MEAL IN A THERMOS

Now ... there is a way to get some oats in a safe and very tasty manner. I am going to include a method here for making oatmeal which is still VERY high in enzymes, vitamins, minerals and produces an alkaline reaction. Here ya go:

You will need: 1.) Oat Groats. You can get them at the health food store and grain stores. Make SURE they are OAT GROATS and organic if you can, not steel cut, nothing else. 2.) Water, preferred distilled of course. 3.) A good thermos.

We usually do this about 7:00 or so in the evening prior to the morning that we would like them for breakfast.

OK, pour oat groats into thermos until it is 1/4 to 1/3 full of them. Boil the water and then pour into thermos until about an inch of air space is left at the top. This isso the oat groats can expand over night. Close tight the thermos and shake well. Then place in corner of kitchen until morning. In the morning pop the top and the oats should still be nice and warm and smelling wonderful! You can use raw almond milk with them along with organic honey, bananas, raisins, apples, etc. This is how I have my oatmeal.

RAW ALMOND MILKAs for the raw almond milk being expensive to make, here is how I do it very cheaply:

1 cup raw almond soaked for 4 hours or more ( I do overnight). 4 cups filtered or distilled water. 1/4 cup agave or organic honey Pinch of salt A few drops of vanilla (optional)

In a high speed blender or a vita mix blend nuts and water for about two minutes. Then filter through a double cheesecloth or cotton diaper the milk and save it and compost the leftover meat. Put milk back into blender and add the other ingredients and blend again. AWESOME!


Raw Meal Plans

Oat Meal #2Serves 2

Ingredients

2 apples1 banana1 tablespoon golden flax seed2 teaspoons cinnamonPure water

Directions

Put the flax seeds in the purified water and let sit overnight.

Peel the apples and cut them in smaller parts (for the blender). Peel the banana en break in parts. Rinse the flax seeds.

Put all ingredients in a blender. This can be a hand blender or high speed blender such as Vitamix. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Tip

You make make this recipe even better by replacing the water with almond cream or fresh juice. You may also add a tablespoon of hemp seeds. My daughter likes to add (germinated) nuts and raisins. You can prepare this recipe the night before (but put the banana in there in the morning). Especially with nuts and dried fruits in it, it will only taste better!

This is my daughter's favorite breakfast. She has been eating this for more than three years almost every morning. I like this breakfast because it has healthy ingredients that are easy to get: especially, the fiber, good fats and protein of the flax seeds.


Raw Meal Plans

- Raw Food Breakfast -Hemp & Berry SmoothieServes 2

Ingredients

1 banana2 tablespoons hulled hemp seed1 bag of frozen berries1 cup pure water

Directions

Put all ingredients in a high speed blender. Add enough water so that all ingredients are covered. Blend well.

You may want to add a little more water if it's too thick. You may blend longer if you find it too cold.

Tip

This is such a yummy and easy breakfast recipe. This is the other breakfast my daughter loves, but we drink this for lunch too.

The hemp seeds provide good fats and super protein. Hemp seeds are the only seeds that have noenzyme inhibitor and therefore don't have to be soaked in water before eating.

If the berries are sour, you may add a few drops of (liquid) stevia to sweeten.


Raw Meal Plans

- Raw Food Breakfast -Carrot JuiceServes 1

Ingredients

2 pounds carrots1/2 lemon

Directions

Wash the lemon and cut most of the peel off. Juice the lemon and the carrots. Ready!

Tip

Personally, I like to scrape the carrots, because I don't like the earthy taste when I don't.

If I take this juice for breakfast, I feel so good the rest of the day. It gives me instant energy.

I also like to juice about a 1/2 bunch green leafy vegetables with the carrots for extra alkalizing minerals. Carrot greens, kale or lettuce are a good choice. Apples, celery and fennel also go well with carrot juice. If you're a beginner, start to add only one or two leafs of greens to make sure you still like it. Greens are an acquired taste and it may take some time for you to get use to.


Raw Meal Plans

- Raw Food Breakfast -Young Coconut WaterServes 1

Ingredients

1 young coconut

Directions

Open the coconut with a cleaver. Talking about easy, quick and healthy!

Tip

You may pour the water in the jar of a high speed blender and some or all of the milk. Blend and you get yourself coconut milk. You can also pour some of the milk into ice cubes - it freezes really easily - and whenever you make a smoothie you can add some coconut milk ice cube for an even more delicious smoothie. Especially quick for breakfast.


Raw Meal Plans

- Raw Food Breakfast -Green DrinkServes 1

Ingredients

1 scoop green powder16 ounce pure water

Directions

Add one scoop to the water and mix. Ready!

Tip

You can put this in a water bottle and take with you. If you don't like the taste of the green powder, you may add some lemon juice or add to another juice.


Raw Meal Plans

- Raw Food Breakfast -Banana PancakesServes 1

Ingredients

1 banana2 tablespoons coconut meal or dried coconut flakescinnamon

Directions

Mash the banana with a fork in a bowl until very smooth. Add the coconut meal and some cinnamon to taste. Mix well.

Flatten the banana/coconut dough and make small pancakes of them

Leave out in direct sunlight for about 1 hour, flip over and leave for another hour. You may also use the dehydrator or oven. But then it will take longer to dry them.

They don't have to be dry, just on the outsides. They're so good anyway that they're usually gone before I want to serve them.

Tip

If you make them the night before, you can take them to go for breakfast in the morning.


Raw Meal Plans

- Raw Food Breakfast -GranolaServes 1

Ingredients

Raw GranolaVanilla raw yogurt (See next recipe)

Directions

In the US you can buy raw granola at most health food stores. You may eat this with vanilla yogurt (see recipe below), almond milk or apple avocado mouse. Another yummy breakfast recipe.


Raw Meal Plans

- Raw Food Breakfast -Vanilla raw yogurtServes 1

Ingredients

1/2 cup coconut water1 cup coconut meat1/2 teaspoon vanilla extract

Directions

Open the coconut with a cleaver. Pour the coconut water in the jar of a high speed blender and some or all of the milk. Blend well. You should get the consistency of yogurt.

Tip

You can drink it as is - a favorite of my 1 year old baby boy - or you can add a fruit of your choice. Think of peach, strawberries, mango or pear. So good! A fantastic replacer of yogurt made from dairy. It's delicious as a yogurt desert, for breakfast with granola or you can put in in your ice maker machine and you get delicious ice cream.


Raw Meal Plans

- Raw Food Breakfast -Apple Avocado MousseServes 2

Ingredients

1 avocado2 apples1/4 cup purified water

Directions

Peal the apples and take out the core. Take the avocado meat out of the avocado. Put the two ingredients in a bowl. Mix well with a hand mixer.


Raw Meal Plans

Vegetable Juice RecipeCarrot Juice

Here's my favorite carrot juice recipe. I make this juice almost every morning. Very quick and easy:

Ingredients

1 lbs large carrots (washed and peeled)1/2 lemon (peeled)few green leafs such as red lettuce or carrot greens1 apple

Directions

Put all ingredients in your juicer. (A centrifuge juicer is easiest for carrots.) Mix. Drink immediately.

I peel the carrot for taste (otherwise it tastes too earthy). I find this recipe sweet enough, but if you're a beginner juicer or have a sweet tooth, add an apple for extra sweetness.

The health benefits of carrot juice? It provides Vitamin A, B Vitamins, Vitamin E and many minerals (including calcium). Great for pregnant and nursing mothers, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in breast and skin cancer prevention.

Vegetable Juice RecipeTomato Juice

Are you looking for the best of all tomato juice recipes! This one is! You can juice the tomatoes in a juicer but if you have a high speed blender - such as a Vitamix or Blendec Blender - and you like more "body" to your juice, you might like to use the blender in stead.

Here's the recipe for your own V8 juice: quick, easy and yummy!

Ingredients

3 cups chopped tomatoes1 stalk celery1 cucumber3 drops stevia (optional)1/2 teaspoon himalaya sea saltpeppercayenne pepper

Directions

Juice the tomatoes, celery, cucumber in your juicer.

Add drops stevia if you like a sweeter taste, salt, pepper and cayenne pepper to taste.


http://www.thebestofrawfood.com/juicing-vegetables-2.html

http://www.thebestofrawfood.com/best-raw-food-juicer.html



Raw Meal Plans

If you like you can also add a 1/4 onion, fresh oregano and basil and red bell pepper

Mmmmm so good!

Vegetable Juice RecipeSpinach Juice

This juice recipe is perfect for starters of veggie juicing. It's soft and sweet. Very tasty. Not bitter or strong at all.

Ingredients

1 bunch spinach2 apples1/2 lemon, peeled (optional)

Directions

Put all ingredients in your juicer. A twin gear juicer such as the Green Star Juicer is best for extracting greens.

Mix well and enjoy.

You don't have to add the lemon, it's good enough without it. But I just love lemon, so I always add a little.

Jamba Juice RecipeWheat Grass Juice w Orange

Jamba Juice has a great wheat grass juice recipe: They serve their wheat grass with a slice of orange. I really like that idea. It makes the wheat grass a little fancier. And in case you don't like the taste of wheat grass - after finishing your juice, you can take a bite of the orange!

Wheat grass is so good for you! It has most of the vitamins and minerals needed for human health. It is a complete protein with about 30 enzymes. It has up to 70% chlorophyll (which builds the blood). It's an excellent source of calcium, iron, magnesium, phosphorus, potassium, and zinc. And it's one of the best alkaline foods.

Vegetable Juice RecipeCabbage Juice

Cabbage juice is known for its ability to heal peptic ulcers. It's is full of vitamin K, C, fiber, manganese, B6, Folic Acid, Omega 3 fatty acids, calcium, phytonutrients and anti-oxidants. And very low in calories.

Cabbage is so good for you. Recent studies show that people who eat most cabbage have a significantly lower risk of colon, lung, breast and prostate cancer. Even compared to other peoplethat eat lots of veggies.

Red cabbage has even more nutrients and protects against Alzheimer's disease (Food Science andTechnology).



Raw Meal Plans

Juicing cabbage is a superb way to get the best out of your cabbage. Cabbage provides anti-carcinogenic glucosinolates (anti cancer fighters). When you cook cabbage, you kill the special myrosinase enzyme that makes the cabbage so healing, thus making cabbage less effective as anti cancer food.

Drinking it straight might be a little too much in the beginning. Then, simply mix it with carrot juice. Start with juicing carrots. Every day add some cabbage leafs until you're used to the taste. (The taste isn't that strong.)

You may also try other cruciferous family members of cabbage such as kale, broccoli, and collard greens.




Raw Meal Plans

Lettuce WrapsServes 4

Ingredients

1/2 cup hemp seed1/2 cup lemon juice1/4 cup honey or a few drops of stevia (2-3)1 1/2 tablespoon chopped ginger1/2 tablespoon red chili1 tablespoon soy sauce 1 cup raw almond butter1/2 head savoy cabbage, shredded6 very large wild spinach leafs1 carrot1 ripe mango1 handful cilantro leafs1 handful torn basil leafsHimalaya sea salt

Directions

Cut the carrot into into matchstick-size pieces. Cut the Mango lengthwise into strips, about 1/4 inch (1 cm) thick.

In a Vita-Mix or high-speed blender, puree the honey (or stevia), lemon juice, ginger, red chili, and soy sauce. Add the almond butter and blend at low speed to combine. You should get a ratherthick consistency. (You may add water if it needs to be thinner)

In a bowl, mix the almond butter dressing with the cabbage. The best and easiest way is to do this with you hands or a large wooden spoon.

Now you need to roll the cabbage with dressing into a "lettuce" wrap. This is kind of tricky. Place the spinach leaf on a cutting board with the underside facing up. Then you put some of the cabbage mix on the leaf. Add some hemp seeds, a few sticks of carrot, a few pieces of mango, and a few leafs of cilantro and, basil.

Try to roll up and the spinach leaf, you might need to stick a cocktail stick in it to hold. Do this for all the other spinach leafs until the ingredients are gone.


Raw Meal Plans

Raw Food BallsI love simple raw food recipes, this one especially. It is quick, easy, tasty and you can make it anywhere.

I came upon this recipe when I had to spend some time at a place without any blender or juicer with family that isn't eating a raw food diet. I didn't want to eat fruit only and I wanted to be veryquick.

It's as simple as making coffee from powder (and it actually looks like it). You don't need any kitchen tools. I sometimes make this "smoothie" several times a day.

Ingredients

1 large teaspoon of raw honey2 teaspoons carob powder (or raw chocolate or mix)1 teaspoon mesquite powder2 teaspoons green powder (i.e. E3 Live Renew Me) 2 cups clean waterfew drops liquids stevia

Directions

Put the powders in a large glass. Add the honey. Fill the glass half way with water. Stir well until the honey is dissolved.

Add the rest of the water and stevia to taste.

That's it! This is a highly nutritious super foods smoothie.

Tips

1. I add the honey for taste. The stevia is for sweetness.

2. It looks like coffee. If your surrounded by cooked people, they'll assume you drink coffee.

3. If you don't have a glass and spoon available you can also put the ingredients in a water bottle and then shake.

4. To make other simple raw food recipes, you can add more super foods to this "smoothie" such as msm powder, camu camu, lucuma, cayenne, maca and raw chocolate.

5. You can pre-mix the ingredients and add them in a dispenser for baby formula powder (I use avent, you can by it in a drugstore.)Now it's even easier to prepare your super simple raw food "coffee".

6. If you have a simple blender, such as a hand blander, you can substitute the honey for a banana and add bee pollen and hemp seed. They do require some short blending.


http://www.thebestofrawfood.com/super-foods.html

http://www.thebestofrawfood.com/how-to-make-smoothies.html

http://www.thebestofrawfood.com/health-benefit-of-water.html


Raw Meal Plans

Vegan Cheese RecipeHere's an excellent vegan cheese recipe. It tastes just like young goat cheese. Perfect in salads, asa spread or dip. Made with pine nuts, garlic and fresh chives.

Ingredients

1 cup pine nuts (soaked in water for 2 hours)1 tbs extra virgin & cold pressed olive oil1 tbs lemon juice (about juice of 1/2 large lemon)1/2 tsp sea salt1 glove garlicpepperfresh chives (optional)

Preparation

Put all ingredients - except the chives - in your hand blender or food processor. Blend well, until smooth.

Take a few stalks of chives and cut them with a sharp knife or scissors into small pieces. Add to the cheese and blend in with fork.

Tip

This cheese recipe is great as a dip with carrots, spread on cucumbers or in your salad.

You can even make small balls with two spoons and roll them into herbs. Now you have cute little goat cheese balls (like little mozzarella cheeses) with herbs. These are fantastic in your salad.

You can keep the cheese in your fridge in a glass jar for 3 days.


Raw Meal Plans

Fabulous Thai ColeslawServes 4

Ingredients

1/2 cup raw cashews1/2 cup lemon juice2 tablespoons chopped ginger1/2 tablespoon red chili1 1/2 tablespoon tamari1 cup raw almond or peanut butter 1/2 head white cabbage, shredded1/4 cup red cabbage, shredded1/4 cup carrots, shredded1 ripe mango, cut in small dices1 handful cilantro leafs1 handful torn basil leafsHimalaya sea salt2 tabelspoons honey or agave nectar (or 1 tbsp and few drops stevia)

Directions

Cut the mango small cubes. Shred the cabbage and carrots.

In a Vita-Mix or high-speed blender, puree the honey, lemon juice, ginger, red chili and braggs aminos acid. Add the raw almond butter and blend at low speed to combine. To get a thick, cake batter-like consistency. Add water to thin if necessary.

In a bowl mix the cabbage and the raw almond butter mixture really well.

Add the raw cashews and mango pieces. Top with leafs of cilantro and basil and a few pieces of mango and or carrots for color.


Raw Meal Plans

Spaghetti al MarinaraServes 4

Ingredients

Spaghetti

3 yellow summer squash or zucchini

Marinara Sauce

6 large tomatoes5 sun dried tomatoes2 garlic cloves1/2 bunch fresh basil2 tablespoons oregano1 tablespoon freshly ground black pepper1/4 cup onion, chopped1/2 cup cold-pressed olive oil1/4 cup lemon juice4 dates, pitted1 teaspoon Himalayan sea salt

Directions

For The Pasta

There are several ways to make pasta from a squash. I use a julienne peeler (sold at better kitchen appliances stores - about 10 USD/Euro). It looks like a cheese slicer or potato peeler. With this fancy but inexpensive and easy to use tool you make the most beautiful raw spaghetti strings in seconds.

You can also use an ordinary (potato) peeler: Peel thin slices of the squash, then with a fork or knife, create thin strands of "pasta".

Another way is using a kitchen tool often used in the raw food kitchen and by chefs: a spiralizer. Cut the zucchini in about four pieces and by putting them in the mandolin, you can create beautiful thin angel hair pasta. But I have to be honest, it never works for me...

Put the pasta strands in a bowl and sprinkle with a mixture of olive oil and some salt. Set aside.

For The Marinara Sauce

Put all ingredients in a high speed blender and blend until creamy. Add purified water if you feel the consistency is too thick.

For serving

Take off the excess oil of the pasta. Put the pasta on a plate and top with the sauce. You may add additional toppings such as slice olives, chopped tomatoes, onions or basil leafs.


Raw Meal Plans

Avocado Carrot SoupServes 2

Ingredients

1 Avocado2 Medium Carrots1/4 cup Almond or Sesame Milk1 teaspoon Ginger (finely chopped)1/4 Lemon 2-4 drops Stevia or 1 tablespoon of coconut sugar, or maple sirup (optional)pinch cayenne pepperPure Water (until you get desired consistency)

Directions

Put all ingredients in a high speed blender and mix well. Add some purified water or carrot juice if the consistency is too thick.


http://www.thebestofrawfood.com/how-to-make-almond-milk.html

Raw Meal Plans

Gazpacho SoupServes 2

Ingredients

for the soup:

4 tomatoes, diced 1/2 medium white onion, diced 1 glove garlic, peeled and mincedLemon juice to taste 1 cucumber, peeled and chopped

for serving:

4 tablespoons freshly chopped cilantro 1 scallion (green part), finely chopped, for garnish 1 red bell pepper, seeded cored, and diced 1 table spoon raw virgin olive oil 1/4 cup mango, diced in small cubes

Directions

Place all ingredients a blender and puree. Strain (vegetable press is easiest) to remove any vegetable pieces and pits that are not fully liquefied (like tomato skins or seeds). Alternatively, if you have a juicer, you can also put all ingredients in the juicer, using a coarse screen.

Chill overnight, if time permits. Before serving, sprinkle the chopped scallions, olive oil, some finely cut cilantro and mango.


Raw Meal Plans

Tomato & Olive SaladServes 4

Ingredients

4 parts cherry tomatoes1 part olivesRaw extra virgin olive oil2 tablespoons lemon juicePepper Basil to tasteRugola lettuce or other greens (optional)

Directions

Break the tomatoes so that the juice comes out (best in a cup so juice won't spill) Combine the tomatoes and olives in a bowl. Add the olive oil, lemon juice and pepper. Toss. Just before dinner, add the basil and Rugola. Most olives are salty so that you don't need extra salt. In case you find raw olive that don't have salt on them yet, then you might like to add some Himalayan sea salt.


Raw Meal Plans

Raw Olive TapenadeServes 6-8

Ingredients

1 glove garlic1 cup black olives (i.e. Natures First Law Italian)Sea Salt & pepperOlive OilJuice of 1/2 Lemon

Directions

Take pits out of olives (if necessary). Place garlic, olives, olive oil and some juice in a blender and blend (I prefer not too fine). Add salt & pepper and lemon juice to taste and add some more olive oil to make the tapenade nice and smooth.


Raw Meal Plans

Raw Vegan Smoothie Recipe Ingredients

1 Whole Coconut2 Tbl Cacao Nibs2 Tbl Maca1 Tbl Lucuma1 Tbl MesquiteFavorite FruitAgave or Raw HoneySea Salt

How to Prepare

1. Place coconut meat and coconut water in your high speed blender.

2. Add the rest of the ingredients.

3. Blend until smooth.


Raw Meal Plans

Chocolate Smoothie RecipeDo you feel the august heat? Treat yourself to a delicious chocolate smoothie recipe. A fabulous and healthy summer drink. (Vegan and raw.)

I just love chocolate. And knowing that you can make a scrumptious vegan raw food smoothie that is actually good for you, just makes me soooo happy. Life is good!

Ingredients

Serves 2

2 bananas1 tablespoon hemp seed1 bag of frozen blueberries (about 250 gram or 1 cup)1/2 teaspoon of liquid steviaPure water2 teaspoons of raw chocolate (powder or nibs)1 teaspoon raw carob powder (optional)1/2 teaspoon of green powder (optional)1/2 teaspoon of mesquite (optional)1 teaspoon of lucuma (optional)1/2 teaspoon of cinnamon powderpinch of cayenne pepper

Directions

Put all ingredients in a high speed blender. Add enough pure water so that all ingredients are covered. Blend well.

You may want to add a little more water if the smoothie gets too thick. You may blend longer if you find the smoothie too cold.

Tips

Instead of hemp seeds you can also use cashew nuts or coconut meat.

You don't have to use blueberries, but I really like the taste of them in combination with the chocolate.

I always add a bunch of or super foods to this smoothie for mineralization and extra nutrition. Don't be scared by the number. I just use whatever super foods I have available at home. Sometimes all of them, sometimes none. The ones listed above just go really well with the chocolate.

If you'd like a stronger chocolate taste, you can add some more chocolate powder of course. I then recommend to add a little raw honey or maple syrup for taste to this chocolate smoothie recipe. (Together with the stevia which you use to sweeten it).


http://www.thebestofrawfood.com/super-foods.html

http://www.thebestofrawfood.com/health-benefit-of-water.html.html

Raw Meal Plans

SPINDELILUS FAVORITE RECIPES

Smoothie:

In the blender add: organic, unrefined apple juice as the main base. One banana. One soy or almond or coconut yogurt. Frozen blueberries. One scoop of Alive! powder. Some flax oil. Some Kale and spinach.

Ketchup:

1 cup tomatoes chopped. 1 8 oz container of sun dried tomatoes. 1 small clove of garlic, minced. 1/4 cup raw honey. 1 TBL. lemon juice. Pinch of salt.

Blend in food processor. Add water as needed.

Meat Loaf:

2 cups walnuts - soaked 4 hours. 1/4 of an onion chopped. salt and pepper. 2 TBL. olive oil.

In food processor add walnuts will looks like meat crumblers. Add onions and salt and pepper to taste. Add olive oil. Add ketchup and mix with fork and add rest of ketchup to the top.

Dressing:

2 cups of walnuts soaked for two hours and then process to look like meat crumblers. Add Sage and salt, and pepper and to taste. 1/4 of an onion chopped. Add raisins and celery taste.

Mix all by hand.

Chocolate Pudding:


Raw Meal Plans

4 ripe avocados 1/2 cup raw cacao powder 1/2 cup raw honey or agave. Blend and refrigerate.


Raw Meal Plans

Raw cheesecake recipe

Crust ingredients:1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)

1/2 cup dates

1/4 cup dried, unsweetened coconut

1 pinch sea salt

White cheesecake filling ingredients:

3 cups cashews

3/4 cup lemon juice

3/4 cup agave or honey

3/4 cup coconut oil

1 tablespoon vanilla

Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

2 cups frozen strawberries

1/2 cup dates

Rating

55/5 (from 3 ratings)

Preparation Time

15 min


http://www.therawtarian.com/raw-cheesecake-recipe#comments

http://www.therawtarian.com/raw-cheesecake-recipe#comments

Raw Meal Plans

Wait Time

2 hours

Total Time

2 hours 15 min

Serving Size

10 servings

Shelf Life

1 week in freezer

Equipment

Blender Food Processor

Directions

How to make this raw cheesecake recipe...

1. Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you're like me and don't have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.

3. Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).

6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

The Rawtarian's Thoughts

This is an awesome raw cheesecake recipe. Will you believe me when I say that it tastes exactly like standard American diet (SAD) cheesecake? No, of course you won't believe me that this rawcheesecake recipe tastes just like the real thing. But it does!!


http://www.therawtarian.com/raw-cheesecake-recipe/#

http://www.therawtarian.com/raw-cheesecake-recipe/#

Raw Meal Plans

This is a three-stage process, which is a little more complicated than I normally work. But, it is important to have some kind of fancy dessert in your arsenal to impress the non-raw people in your life. This raw cheesecake recipe does the trick, hands down!

Plus, it's actually not that hard to make. Seriously.

This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!

This raw cheesecake recipe is very rich, so it can serve, like, 20 people or something crazy like that!


Raw Meal Plans

Raw rice pudding

Ingredients

1 cup cashews

2 cups water

2 tablespoons honey or agave nectar

1 tablespoon vanilla

1 tiny splash almond extract

1 teaspoon cinnamon

Small pinch sea salt

1/4 cup chia seeds (reserve)

1/4 cup raisins (reserve)

Rating

5

Preparation Time

5 min

Wait Time

3 hours


http://www.therawtarian.com/raw-rice-pudding#comments

Raw Meal Plans

Total Time

3 hours 5 min

Serving Size

3 servings

Shelf Life

3 days in fridge

Equipment

Blender

Directions

Directions re: how to make raw rice pudding

1. Put all ingredients (except the chia seeds and the raisins) in a high-speed blender and blend until smooth.

2. Place chia seeds and raisins in a large bowl. Pour the blended mixture on top of the chia seeds and rasins, mixing slowly and thoroughly.

3. Cover raw rice pudding mixture and refrigerate for at least one hour. The purpose of refrigerating and letting the mixture sit for at least an hour is to allow the chia seeds to absorb theliquid. (Chia seeds are similar to tapioca. They increase in size!) Ideally, let this recipe sit in fridge for 3 hours. Overnight is even better!

4. Stir thoroughly before serving.

Do you like raw chia pudding recipes? Try this fruity chia pudding recipe or this simple vanilla chia pudding recipe.


Oh dear, another raw rice pudding recipe. I am starting to get a reputation as the type of girl who only eats chia pudding, lol.

Well, since I've discovered this raw rice pudding, the fact is true. I don't even need to leave the house as long as I have a batch of this old-fashioned rice pudding on hand!

This recipe really does taste like the traditional rice pudding that you may have had as a child growing up, complete with the plump raisins.

Let me know how this raw rice pudding recipe compares with what you're used to!


http://therawtarian.com/raw-chia-tapioca-pudding-recipe/

http://therawtarian.com/raw-chia-tapioca-pudding-recipe/

http://therawtarian.com/creamy-raw-fruit-chia-pudding/

http://www.therawtarian.com/raw-rice-pudding#

Raw Meal Plans

Raw food eggnog recipe

Ingredients

5 ripe bananas

1 cup cold water

1 tablespoon agave nectar

1 tablespoon coconut oil or coconut butter

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon allspice

1 pinch of sea salt


Raw Meal Plans

Rating

Rate me!

Preparation Time

5 min

Total Time

5 min

Serving Size

1 large smoothie

Shelf Life

Consume immediately

Equipment

Blender

Directions


2. Taste. Add more cinnamon, cloves or allspice to taste.

3. Consume immediately. If refrigerated, the texture will change and become more of a pudding, so consume this raw food eggnog recipe immediately.


This is my first raw Christmas.

One of the most important Christmas food traditions in my household is eggnog, so I knew I had to find a suitable SAD eggnog substitute.

Here is a wonderful raw food eggnog recipe.

Note: This recipe does NOT keep well! It should be consumed right away. If you refrigerate it, it becomes jelly-like or pudding-like, which still tastes fine, but is not eggnoggy.

Think of this as an instant eggnog recipe. It's very rich and festive. Enjoy!


http://www.therawtarian.com/raw-food-eggnog-recipe#

http://www.therawtarian.com/raw-food-eggnog-recipe#comments

Raw Meal Plans

Raw zucchini bread recipe

Ingredients

3 cups grated zucchini

2 cups walnuts

1 1/2 cups dates

1/2 cup raisins

2 teaspoons cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon celtic sea salt

1/2 cup psyllium husk

1 cup shredded unsweetened coconut


Raw Meal Plans

Preparation Time

10 min

Wait Time

5 hours

Total Time

5 hours 10 min

Serving Size

10 servings

Shelf Life

5 days in fridge

Equipment

Food Processor Dehydrator

Directions

1. Grate zucchini either by hand or in a food processor with a grating attachment. (Peeling is optional depending on how tough the peel is.) Place into a huge bowl and set aside.

2. Process walnuts in an empty food processor. Process into a fine meal.

3. Add dates, cinnamon and vanilla to nuts in food processor and process again until well mixed.

4. Remove mixture from food processor and add it to the big bowl that contains the zucchini. Combine with spoon or hands. (Mixture will appear dry but will moisture as you mix. Do not add any liquids.)

5. Stir in by hand raisins, coconut and psyllium husk.

6. Form into 10-11 loaves (see picture). Place on parchment paper.

7. Dehydrate on high for one hour. Reduce to 110 degrees for another five hours or until desired consistency is reached.

8. Store in refrigerator.


http://www.therawtarian.com/raw-zucchini-bread-recipe#

http://www.therawtarian.com/raw-zucchini-bread-recipe#

Raw Meal Plans

Raw cream of mushroom soup recipe

Ingredients

1 1/4 cup chopped fresh mushrooms (you can use canned mushrooms, but obviously fresh is best!! Canned mushrooms are obviously not living foods, but they could do in a pinch.)

1/3 cup cashews

1/4 to 3/4 cup water


1/3 cup finely chopped fresh mushrooms (reserve - do not add to blender) (and never use canned mushrooms for this part!!)

Rating

4

Preparation Time

5 min

Total Time

5 min

Serving Size

1 serving

Shelf Life

Eat immediately


http://www.therawtarian.com/raw-cream-mushroom-soup-recipe#comments

Raw Meal Plans

Equipment

Blender

Directions

1. Wash and dry your mushrooms. Chop 'em up a bit. (If you’re using canned mushrooms, make sure to rinse and drain them. Pat dry with a clean tea towel.)

2. Add all ingredients (except the second amount of reserved finely chopped mushrooms) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw cream of mushroom recipe to be slightly warm when coming out of the blender.

3. Pour liquidy mushroom soup mixture into a bowl(s). Add remaining mushrooms and stir with a spoon. See what we're doing here? We're making a liquidy mixture and then adding some chunks to it to give it some texture and variety. That's the trick to all my raw soups.

4. Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender!


http://www.therawtarian.com/raw-cream-mushroom-soup-recipe#

Raw Meal Plans

Raw vegan tuna and mayo combo

Ingredients

1/2 cup walnuts

1/2 cup cashews

1 tablespoon lemon juice

1 tablespoon Braggs Soy Sauce (or raw soy sauce or nama shoya)

1 tablespoon nutritional yeast

1 teaspoon coconut oil

1/2 a medium tomato

1/3 cup chopped carrot

1 tablespoon chopped white onion

1/8 teaspoon sea salt

Preparation Time

5 min

Wait Time

30 min


Raw Meal Plans

Total Time

35 min

Serving Size

4 servings

Shelf Life

4 days in fridge

Equipment

Food Processor

Directions

1. Throw walnuts and cashews into bowl. Cover with lukewarm water. Let soak for at least 1/2 hour. Discard water. Rinse well. Drain.

You should now have some slightly wet nuts. Pat them dry with a clean tea towel. The purpose of soaking/rinsing is to soften the nuts and remove the enzyme inhibitors, which have a bitter taste. This recipe is a little more moist than some nut pates, so be sure not to be sloppy and add too much nut water.

2. Place all ingredients in your food processor. (Do not use your blender for this.)

3. Process until very well processed, like in the above photo. You will need to stop every so oftenand scrape the sides of your food processor. You'll know you're done when the consistency is likethe above photo.

4. Once well blended, consume immediately. Store leftovers in the fridge.


http://www.therawtarian.com/raw-vegan-tuna-and-mayo-combo#

Raw Meal Plans

Raw taco meat recipe

Ingredients

1 cup walnuts

10 sundried tomatoes, soaked for at least one hour, preferably a few hours.

1-2 tablespoons olive oil

Chili powder (start with 1/4 tablespoon, then add more to taste)

Cayenne powder (start with 1/8 teaspoon or less!) (This measurement has been revised and is better now!)

1/2-1 tsp sea salt

Rating


Preparation Time

5 min

Total Time

5 min

Serving Size

3 servings

Shelf Life

4 days in fridge


http://www.therawtarian.com/raw-taco-meat-recipe#comments

http://www.therawtarian.com/raw-taco-meat-recipe#comments

Raw Meal Plans

Equipment

Food Processor

Directions

1. If you are using dry sundried tomatoes, soak your sundried tomatoes for at least one hour. Drain and pat dry before using. (If your sun-dried tomatoes are packed in oil you don't need to do this.)

2. Simply add all ingredients to the food processor and blend until it become the consistency of the photo above.


http://www.therawtarian.com/raw-taco-meat-recipe#

Raw Meal Plans

Raw mayonnaise recipe

Ingredients

3/4 cups water (or less)

1 1/2 cups of macadamia nuts (expensive but worth it)

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon italian spices (basil, thyme, oregano or combo of all - whatever you have)


dash of cayenne

Preparation Time

5 min

Total Time

5 min

Serving Size

Varies

Shelf Life

4 days in fridge


Raw Meal Plans

Equipment

Blender

Directions

1. Throw everything in the blender and just BLEND until smooth!


http://www.therawtarian.com/raw-mayonnaise-recipe#

Raw Meal Plans

Raw ketchup recipe

Ingredients

1 1/2 cups of diced tomatoes

3 tablespoons dates (do not soak)

1/4 cup olive oil

1 teaspoon sea salt

1 tablespoon apple cider vinegar

1/2 cup sun dried tomatoes (dry - do not soak)

Preparation Time

5 min

Total Time

5 min

Serving Size

Varies

Shelf Life

5 days in fridge


Raw Meal Plans

Equipment

Blender

Directions

1. Blend everything in the blender except the sun dried tomatoes. Add the sun dried tomatoes in last and blend until you get a ketchupy consistency.

2. Ketchup is complete!

3. Serve on veggie burgers and don't forget your raw mayonnaise (yummy)!!Or serve this raw ketchup recipe on top of raw macaroni and cheese. :)


http://www.therawtarian.com/raw-macaroni-and-cheese-recipe

http://therawtarian.com/raw-mayonnaise-recipe/

http://therawtarian.com/raw-veggie-burger-recipe/

http://www.therawtarian.com/raw-ketchup-recipe#

Raw Meal Plans

Raw sour cream recipe

Ingredients

1 cup of cashews (soaked and rinsed)

1/2 cup of water

1/4 cup of lemon juice

3/4 teaspoon onion powder


Preparation Time

5 min

Total Time

5 min

Serving Size

Varies

Shelf Life

4 days in fridge

Equipment

Blender


http://www.therawtarian.com/raw-sour-cream-recipe#

Raw Meal Plans

Directions

Directions to make this raw sour cream recipe:

1. If you are wise and patient, soak your cashews first and then rinse them before blending. If you are impatient and have a high-speed blender, just throw dry cashews in your blender.

2. Add all ingredients, including cashews, into your blender.


4. Transfer to a bowl and then chill in fridge for at least 2 hours.

5. Enjoy on raw vegan tacos or as a dip!


http://therawtarian.com/raw-taco-meat-recipe/

Raw Meal Plans

Raw onion bread recipe

Ingredients

3 massive, huge sweet white onions (2.5 pounds)

1 cup ground sunflower seeds (you can grind them yourself using a coffee grinder)

1 cup ground flax seeds (you can grind them yourself using a coffee grinder)

1/3 cup olive oil

3 1/2 tablespoons of raw soy sauce, tamari or nama shoyu

Rating


Preparation Time

7 min

Wait Time

6 hours

Total Time

6 hours 7 min

Serving Size

6 wraps (3 trays)


http://www.therawtarian.com/raw-onion-bread-recipe#comments

http://www.therawtarian.com/raw-onion-bread-recipe#comments

Raw Meal Plans

Shelf Life

4 days in fridge

Equipment


Directions

1. Peel onions, place in food processor and process in your food processor until small but not mushy. (Do not use a high-speed blender.)

2. Place onions in a large mixing bowl. Add everything else! Mix with a spoon. If it's dry and won't mix, you can add a small splash of water (ex. 1 tbsp), but I doubt you'll need to add any water at all.

3. Spread onto dehydrator trays. Use parchment paper (not wax paper because it'll melt and stick!!!) or teflex sheets as a base. This raw onion bread recipe makes three Excalibur trays.

4. Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the crackers start drying out and holding together, score them with a knife.

5. At some point you'll want to flip them over, remove the parchment paper and finish dehydrating them, maybe for another 4 hours or so. I like them to be a bit chewy. Just try nibbling on this raw onion bread recipe and see whether you want it crispier. Dehydrating times can vary greatly, so trust YOUR judgment.

6. Enjoy this raw onion bread recipe!


http://www.therawtarian.com/raw-onion-bread-recipe#

http://www.therawtarian.com/raw-onion-bread-recipe#

Raw Meal Plans

Raw corn chip recipe

Ingredients

3 cups fresh raw corn kernels (cut 'em off the cob, of course!) (no canned corn please!)

1 1/2 cups yellow pepper

3/4 cup flax seed (finely ground, so use ground flax seed or grind some whole flax seeds yourselfin a coffee grinder)

1 tablespoon lime juice (fresh) (you could probably use lemon if you have to)

1 tablespoon chili powder

1 teaspoon sea salt


Raw Meal Plans

Preparation Time

10 min

Wait Time

10 hours

Total Time

10 hours 10 min

Serving Size

Varies

Shelf Life

Eat immediately

Equipment


Directions

1. Throw the corn and yellow pepper in the food processor. Process until almost smooth.

2. Add the remaining ingredients and process in your food processor until nicely blended for cracker/chip type texture. Don't over-process.

Note: Flax seeds act as the binding agent (keeps this recipe stuck together) so don't omit the ground flax for God's sake! This raw corn chip recipe needs flax!

3. Throw the mixture in your dehydrator. As per the above photo, circles are the easiest to lay out in your dehydrator. But you can also do a whole sheet and then cut or snap them when they'repartially dehydrated.

4. I usually dehydrate at 115 degrees for the first hour and then lower to 105 for the remaining time frame. Check them after four hours. If possible, flip them over and dehydrate for another four hours or so. Remember, dehydrating is an art and depends on lots of variables. So just checkon 'em every once in a while.


http://www.therawtarian.com/raw-corn-chip-recipe#

http://www.therawtarian.com/raw-corn-chip-recipe#

Raw Meal Plans

Raw stuffed mushrooms

Ingredients

20 small fresh mushrooms (button mushrooms) (real normal mushrooms)

1/2 cup red pepper or yellow pepper (do not use green pepper)

2/3 cup pine nuts (or cashews in a pinch)

1-2 cloves garlic

1/2 cup fresh basil (packed) (or fresh cilantro)

1/2 cup fresh spinach (packed)



Rating


Preparation Time

7 min


http://www.therawtarian.com/raw-stuffed-mushrooms#comments

http://www.therawtarian.com/raw-stuffed-mushrooms#comments

Raw Meal Plans

Wait Time

6 hours 40 min

Total Time

6 hours 47 min

Serving Size

20 stuffed mushrooms

Shelf Life

Eat immediately; store leftovers in fridge

Equipment


Directions

1. Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems fromcaps.2. Place caps aside and reserve for later.3. Throw clean mushroom stems into food processor. Add everything else to food processor EXCEPT RED PEPPER and EXCEPT MUSHROOM CAPS. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.4. Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.5. Spoon the mixture into mushroom caps.6. Dehydrate on high for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-8 hours depending on how dehydrated you want them. Serve immediately after dehydrating.


http://www.therawtarian.com/raw-stuffed-mushrooms#

http://www.therawtarian.com/raw-stuffed-mushrooms#

Raw Meal Plans

Raw chocolates recipe

Ingredients

3/4 cup coconut oil

3/4 cup agave nectar

1 cup raw cacao powder

*Optional: 1/3 tsp. vanilla extract

Rating



http://www.therawtarian.com/raw-chocolates-recipe#comments

http://www.therawtarian.com/raw-chocolates-recipe#comments

Raw Meal Plans

Preparation Time

5 min

Wait Time

1 hour

Total Time

1 hour 5 min

Serving Size

10 small chocolates

Shelf Life

1 week in freezer

Equipment

Blender

Directions

1. If coconut oil is hard/solid place it oil in a bowl. Then place bowl inside a BIGGER bowl that is filled with hot water so that it will melt. Don't mix them together, though! You just want to liquify the pure coconut oil for use in this raw chocolates recipe.

2. Mix all raw chocolates recipe ingredients together in a blender or with a whisk until smooth.

3. Place chocolate mixture in chocolate molds to be set in the freezer or pour into a small glass baking dish to set in the fridge until set.

4. If not using molds, then cut into bars instead.


http://www.therawtarian.com/raw-chocolates-recipe#

Raw Meal Plans

Peanut Butter Sandwich Cookies

Description

The cookie dough is made with sprouted quinoa and raw peanuts that have been processed into butter. The cookies alone have a subtle peanut taste, so to heighten the peanut flavor and make the sandwich, I add raw peanut butter between two cookies. These peanut butter sandwich cookies are yummy and filling, so one, or two, will satisfy a cookie craving. If you are allergic topeanuts, almonds or cashews would be a nice substitute. If you are allergic to all nuts, I’m sure sunflower or hemp seeds would be just as nice.

IngredientsAt a glanceCourse/DishCookiesDehydratedMealsSnackDifficultyModerateCuisineAmericanEquipment NeededDehydratorFood ProcessorRainbow Green CuisinePhase 2


http://www.rawfoodrecipes.com/recipes/category/phase-2.html

http://www.rawfoodrecipes.com/recipes/category/food-processor.html

http://www.rawfoodrecipes.com/recipes/category/dehydrator.html

http://www.rawfoodrecipes.com/recipes/category/american.html

http://www.rawfoodrecipes.com/recipes/category/moderate.html

http://www.rawfoodrecipes.com/recipes/category/snack1.html

http://www.rawfoodrecipes.com/recipes/category/dehydrated.html

http://www.rawfoodrecipes.com/recipes/category/cookies-2f-brownies-2f-bars.html

http://www.rawfoodrecipes.com/images/stories/rapidrecipe/315-peanut-butter-sandwich-cookies.jpg

Raw Meal Plans

Makes8-10 sandwich cookies

1 cup sprouted quinoa

1 tablespoon lecithin

½ teaspoon sea salt

2 cups raw peanuts

1/3 cup agave

2 teaspoon organic vanilla

Methods/steps

1) In a food processor, process sprouted quinoa, salt and lecithin into a powder. [Note: I like to dehydrate the sprouted quinoa until it's dry. If the sprouted quinoa still contains a bit of moisture,the quinoa, salt, and lecithin will process into a dough-like mass.]

2) Place the quinoa mixture into a bowl. Set aside.

3) Using the same food processor, add the peanuts and process into peanut butter.

4) Add the agave and vanilla, and continue to process until combined.

5) Then add the quinoa mixture/dough to the peanut butter in the food processor and process until the mixtures combine and forms into a ball.

6) Freeze dough for an hour. This makes the dough much more manageable and less sticky.

7) Take a rolling pin and roll out dough and shape cookies into desired shapes.

8) Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach theconsistency you prefer.

9) Eat as is or place peanut or other nut butter of your choice between two cookies for a cookie sandwich


Raw Meal Plans

Raw Vegan Pâté & Stuffed Mushrooms

Description

If you're looking to incorporate more raw foods in your diet having a solid pate recipe is very helpful! This one by Mama Mouse uses a base of sunflower seeds which are both affordable and offer a nice robust flavor and healthy dose of vitamin E and nourishing fats. Use this pate as a yummy filling for sushi or wrap it up in a collard leaf too!

IngredientsAt a glanceCourse/DishMain CourseAppetizersMealsLunchDinnerMain Ingredient


http://www.rawfoodrecipes.com/recipes/category/dinner.html

http://www.rawfoodrecipes.com/recipes/category/lunch.html

http://www.rawfoodrecipes.com/recipes/category/appetizers.html

http://www.rawfoodrecipes.com/recipes/category/main-course.html

http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23489-pate.jpg

Raw Meal Plans

TomatoLemonMushroomsBell PepperBasilDifficultyEasyEquipment NeededFood ProcessorRainbow Green CuisinePhase 2

2 bunches of basil1 cup Raw sunflower seeds1/4 c sundried tomatoes1 red pepper1/4 olive oil1/4 c braggs or soy sauce4 tbsp nutritional yeast2 tbsp sesame seedsjuice of 1 lemon3 cloves of garlic20 Mushrooms, if you will not be stuffing them you only need 5 whole mushrooms

Methods/steps

1) add sesame seeds, lemon juice and a tablespoon of olive oil in a food processor andblend until a paste

2) add nutritional yeast, braggs and the rest of the olive oil and blend

3) take stems out of all the mushrooms and add stems to blender, if you are not stuffing mushrooms add 4 whole mushrooms to blender

4) add basil, sundried tomatoes, garlic and sunflower seeds and blend until it is a paste,add a but of water if it is too thick

5) chop red pepper and add to blender and blend just until it’s a bit mixed in.

6) fill mushrooms with pâté and top with a basil leaf and sunflower seeds




http://www.rawfoodrecipes.com/recipes/category/easy.html

http://www.rawfoodrecipes.com/recipes/category/basil.html

http://www.rawfoodrecipes.com/recipes/category/bell-pepper.html

http://www.rawfoodrecipes.com/recipes/category/mushrooms.html

http://www.rawfoodrecipes.com/recipes/category/lemon.html

http://www.rawfoodrecipes.com/recipes/category/tomato.html

Raw Meal Plans

Falafel & Hummus Wrap with Mediterranean “Roasted” Vegetables

Description

Raw falafel wraps by gourmet master chef Russel James. Veggies combine with various nuts andseeds, spices, and fresh herbs to create the flavors and textures you're familiar with in Middle Eastern cuisine. If you're feeling a bit fancy this is a great recipe to try and and share with family and loved ones!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientTomatoLemonZucchiniFlaxCilantroMacadamia NutsTahiniDifficultyModerateCuisineGreekMediterraneanEquipment NeededBlenderDehydratorFood Processor




http://www.rawfoodrecipes.com/recipes/category/blender.html

http://www.rawfoodrecipes.com/recipes/category/mediterranean.html

http://www.rawfoodrecipes.com/recipes/category/greek.html


http://www.rawfoodrecipes.com/recipes/category/tahini.html

http://www.rawfoodrecipes.com/recipes/category/macadamia-nuts.html

http://www.rawfoodrecipes.com/recipes/category/cilantro.html

http://www.rawfoodrecipes.com/recipes/category/flax.html

http://www.rawfoodrecipes.com/recipes/category/zucchini.html






http://therawchef.com/

http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23134-rawfalafel.jpg

Raw Meal Plans

Rainbow Green CuisinePhase 2Serves2-3

For the tortilla:

3 cups peeled courgette (zucchini)


2 teaspoons lemon juice

Pinch cayenne

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 cup flax meal*

For the falafel:

1 cup pumpkin seeds

2 tablespoons fresh dill, finely chopped

1 teaspoon ground coriander

2 teaspoons cumin

8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped

3 tablespoons fresh coriander (cilantro)

1 clove garlic

2 shallots

1/4 cup olives, stones removed

2 teaspoons oregano

Pinch cayenne

Pinch pepper

1/2 teaspoon salt


For the hummus:

1/2 cup mac nuts

3 tablespoons lemon juice

3 tablespoons tahini

1/4 teaspoon salt

1/4 cup water

Optional “roasted” Mediterranean vegetables:�



Raw Meal Plans

1/2 cup courgette (zucchini), sliced

1 red bell pepper, sliced thin

1/2 a medium red onion, sliced

1/2 cup fresh tomatoes, sliced



1/4 teaspoon salt

Methods/steps

For the tortilla:

1) Blend all ingredients in a high-speed blender until smooth.

2) Add flax meal and blend again until smooth.

3) Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

4) Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

5) Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that has been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel:

1) Process all ingredients in a food processor until thoroughly mixed.

2) Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus:

1) Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables:�

1) Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

2) You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble:

Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

- Arrange the vegetables in a line along the salad leaves.

- Place 3 – 4 falafels along the top of the vegetables.

- On top of the falafel, spoon over a generous helping of the hummus.

- Fold up the left and right hand sides of the tortilla.


Raw Meal Plans

- Then bring the bottom of the tortilla up over the 2 sides that have already been folded up.

- Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

- Once completely rolled, cut at a diagonal with a sharp knife.


Raw Meal Plans

Raw Warm Mushroom Casserole

Description

This recipe is in honor of all those raw food lovers who wish they could sit down and enjoy a warm, hearty meal once in a while. Raw food doesn't have to be all about cold salads 100% of the time. Recipes like this one by Amy Lyons of Fragrant Vanilla Cake can really help one get through the colder season feeling nourished and satisfied. Marinated portabello mushrooms, sun dried tomatoes, and crimini onions soften in a creamy garlic sauce, topped with a yummy walnut crumble. Put that dehydrator to good use and enjoy this delicious casserole tonight!

IngredientsAt a glanceCourse/DishMain CourseDehydratedMealsLunchDinnerMain IngredientTomatoMushroomsWalnutsOnionDifficultyEasyCuisine



http://www.rawfoodrecipes.com/recipes/category/onion.html

http://www.rawfoodrecipes.com/recipes/category/walnuts.html







http://fragrantvanillacake.blogspot.com/

http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23103-mushroomcasserole.jpg

Raw Meal Plans

AmericanEquipment NeededDehydratorFood ProcessorRainbow Green CuisinePhase 2Serves1-2

Veggies:

2 portabellos, sliced

10 crimini mushrooms, sliced

6 dried tomatoes, soaked for at least an hour, drained and sliced

1/2 a small onion, diced

1 Tbsp tamari

1 Tbsp olive oil

Sauce:

2 Tbsp nutritional yeast

8 crimini mushrooms

1-2 garlic cloves, minced

1/4 cup filtered water or as needed

1/4 cup pine nuts

sea salt to taste

1 Tbsp fresh rosemary

1 Tbsp fresh thyme

Crumble topping:

1/2 cup walnuts, soaked and dried

2 Tbsp nutritional yeast

1 garlic clove, minced

sea salt to taste

Methods/steps

1) In a large bowl, combine portabellos, crimini mushrooms, tomatoes and half the onion. Toss with tamari and olive oil and place on a lined dehydrator sheet.

2) Dehydrate for an hour to soften.






Raw Meal Plans

3) Meanwhile, add the rest of the onion to the food processor along with 2 Tbsp nutritional yeast, crimini mushrooms, garlic, water, pine nuts, sea salt and herbs, and process until smooth (adding a little more water if too thick. set aside.

For the crumble topping:

1) combine the walnuts, yeast, garlic, and sea salt in a food processor and process until finely chopped, then add a little water a Tbsp at a time until the mixture starts to clump together.

Assembly:

1) Once veggie have softened, in a bowl, combine them with the sauce, then pour into a shallow dish and top with the crumble.

2) Dehydrate an hour more or until warm to your taste. Serve!


Raw Meal Plans

Raw Breakfast Crepes

Description

The weekend is upon us and we highly recommend whipping up something decadent yet healthy for brunch tomorrow morning - you deserve it! These are Gena Hemshaw's simple raw vegan crepes with a banana soft serve filling and fresh strawberry jam. Gooey, chewy, and totally delish!

IngredientsAt a glanceCourse/DishMain CourseMealsBreakfastSnackMain IngredientRaspberryStrawberryBananaFlaxDifficultyEasyCuisineFrenchEquipment NeededDehydratorFood ProcessorRainbow Green CuisinePhase 2Makes2 crepes





http://www.rawfoodrecipes.com/recipes/category/french.html



http://www.rawfoodrecipes.com/recipes/category/banana.html

http://www.rawfoodrecipes.com/recipes/category/strawberry.html

http://www.rawfoodrecipes.com/recipes/category/raspberry.html


http://www.rawfoodrecipes.com/recipes/category/breakfast2.html


http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23090-crepes.jpg

Raw Meal Plans

For the crepes:

2 large or 3 small ripe bananas

1 teaspoon ground flax seed

For the Strawberry “Jam”

(NB: this technique was one of my favorite discoveries from my homegirl Sarma’s Raw Food, Real World. She’s a genius, that one!)

1 cup sliced strawberries

For the Cream Layer:

1 batch banana soft serve

For the filling:

1/2 cup berries of choice

Methods/steps

For the crepes:

1) Place the bananas and flax in a food processor. Process until the mix is a very smooth liquid.

2) Line two dehydrator sheets with teflex. Pour half of the liquid onto one of them and spread it with a spatula or inverted spatula.

You want to aim for it to be relatively thin (let’s say 1/8 inch). Smooth it into a circular shape; this can be messy, since you’ll make the edges pretty later on. Repeat with the other half of the banana mix on another sheet. Dehydrate at 115 degrees for 3 hours, or until the crepes are totally smooth to the touch (careful, if you check these before they’re ready, you’ll likely mess up the surface! Think of this as drying nail polish: don’t touch it till you’re pretty sure it’s hard enough.)

3) When the crepes are truly ready, remove them from the dehydrator, and very CAREFULLY peel the crepe from the teflex sheet. Trace a perfect circle on the crepe (I used the lid of a pot to do this), and then, using a very sharp paring knife, cut a neat circle out. What’s left will resemble this:

For the Strawberry “Jam”

1) Place strawberries on mesh lined dehydrator sheets and dehydrate for six hours or so.

When they’re ready, they ought to be shrunken and dry, but clearly still a little plump inside.

2) Transfer strawberries to a food processor fitted with the “S” blade, and process till the mix resembles a messy, textured jam.

To Assemble:

1) lay out a single crepe and top with 1-2 tbsp of the jam.

2) Over that, spread 1/3 cup banana soft serve.

3) Finally, top this with 1/2 cup fresh berries. Fold, and serve!


http://www.choosingraw.com/banana-soft-serve/

Raw Meal Plans

The Fully Raw Burrito

Description

Kristina says, "Who wants a FullyRaw Burrito ya'll?! Hope you're hungry because this one is filling and satisfying to every tastebud on your palatte! It's low fat so take a big bite!" She definitely knows how to take low fat raw vegan cuisine and turn it up a notch or two. You will not feel like you're missing out on anything when you make and devour this ultra fresh and colorful recipe!

Check out Kristina's Youtube Channel for demos of all her favorite recipes!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientTomatoLemonCarrotsZucchiniAvocadoBell PepperCilantroDifficulty




http://www.rawfoodrecipes.com/recipes/category/avocado.html


http://www.rawfoodrecipes.com/recipes/category/carrots.html






http://www.youtube.com/fullyrawkristina

http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23088-burrito.jpg

Raw Meal Plans

EasyCuisineMexicanEquipment NeededBlenderRainbow Green CuisinePhase 2Makes3-4

For the burritos:

Large Collards Leaves

1-3 Colorful Bell Peppers

Half of One Zucchini

One Cucumber

1-2 Shredded Carrots

Juice of 3 Lemons

Tomatoes (Beefsteal or Cherry)

Small Bunch of Cilantro

Green Onions

Few Leaves of Arugula

Alfalfa Sprouts

Tsp of Cumin

Less than a Quarter Cup of Sesame Seeds

Quarter of an Avocado

Optional: Red Onion, Spicy Peppers, and Celery Bits

For the Awesomesauce!

Half a Zuccini (more if desired)

Less than the quarter cup of Sesame Seeds

Juice of 3 Lemons

Few Sprigs of Green Onion

1 Bell Pepper (preferably red)

Optional: Spicy Pepper

Methods/steps

1) Take your collard leaf and destem the backend (not fully), but just enough to take away the very thick part of the stem as shown in the YouTube video above.




http://www.rawfoodrecipes.com/recipes/category/mexican.html


Raw Meal Plans

2) Lay out your leaf.

3) Blend the ingredients for the saucy spread! Spread on the AWESOMESAUCE with the ingredients listed above.

4) Spread the Awesomesauce on the back of the leaf.

5) Chop, slice, and dice all other ingredients and layer them on top of the sauce on the leaf.

6) Top with a slice of avocado, sprouts, or more sauce!

7) Fold in the sides and wrap around the ends.

8) Flip over the burrito "baby" and cut it in half with a knife!

Allow all the beautiful colors inside to be shown to you....

Take a BIG BITE and savor!


Raw Meal Plans

Raw Taco Salad

Description

A drool-worthy recipe by Sarah McMinn that is destined to become a staple in your kitchen! Thissalad is packed with freshness, spice, and interesting texture variation. Shredded lettuce is combined with an easy guacamole, pico de gallo, cashew sour creme and a wedge of fresh lime. You'll fall in love with this recipe....

IngredientsAt a glanceCourse/DishMain CourseSaladsMealsLunchDinnerMain IngredientLemonCashewsAvocadoCilantroLettuceOnionDifficultyEasyCuisine




http://www.rawfoodrecipes.com/recipes/category/lettuce.html



http://www.rawfoodrecipes.com/recipes/category/cashews.html




http://www.rawfoodrecipes.com/recipes/category/salad.html


http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23073-rawtacosalad.jpg

Raw Meal Plans

MexicanEquipment NeededFood ProcessorRainbow Green CuisinePhase 2Serves4

A large head of lettuce, shredded

1 lime

Walnut Taco Meat:

2 cups walnuts, soaked 4-6 hours

1 tbsp dehydrated minced onion

3 tbsp chili powder

1 tsp cumin

1/2 tsp oregano

1/2 tsp salt

pinch of cayenne

Easy Guacamole:

2 small, ripe avocados

1/2 cup tomato, diced

3 tbsp red onion, diced

Juice of 1/2 a lime

salt to taste

Pico de Gallo:

2 large tomatoes, seeded and diced

1/2 medium red onion, diced

1/4 cup of cilantro, minced

1 tbsp lemon or lime juice

1 jalapeno, seeded and minced

salt to taste

Cashew Sour Cream:

1 cup cashews, soaked 4-6 hours

1/2 cup water

2 tbsp lemon juice

1 tsp apple cider vinegar




http://www.rawfoodrecipes.com/recipes/category/mexican.html

Raw Meal Plans

1/2 tsp salt

Methods/steps

Walnut Taco Meat:

1) Blend walnuts in a food processor until they break down into small crumbs. Do not over mix, they will quickly form a paste.

2) Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.

Easy Guacamole:

1) In a small bowl mash the avocados until fairly smooth. Add remaining ingredients and mix together.

Pico de Gallo:

1) Mix together all ingredients in a small bowl.

Cashew Sour Cream:

1) Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth.2) Add remaining ingredients and blend until well combined.


Raw Meal Plans

Pad Thai Noodles

Description

Asian inspired, this recipe is a scrumptious raw vegan take on traditional pad thai with loads of fresh veggies, softened kelp noodles and a crazy delicious spicy-sweet almond sauce. Top with wild jungle peanuts!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientSeaweedAlmondsDatesCilantroOnionDifficultyEasyCuisineThaiEquipment NeededBlenderRainbow Green CuisinePhase 2Serves6-8

Sauce:




http://www.rawfoodrecipes.com/recipes/category/thai.html




http://www.rawfoodrecipes.com/recipes/category/dates.html

http://www.rawfoodrecipes.com/recipes/category/almonds.html

http://www.rawfoodrecipes.com/recipes/category/seaweed1.html




http://www.rawfoodrecipes.com/images/stories/rapidrecipe/23032-padthai.jpg

Raw Meal Plans

1⁄2 cup raw almond butter

1⁄2 cup sundried tomatoes, soaked for 1-2 hours

1 medium to large lime, juiced

4 garlic cloves, crushed

9 dates, pitted

1 tablespoon agave or yacon syrup

1⁄4 cup cold-pressed olive or sesame oil

1⁄2 teaspoon cayenne pepper

1⁄4 fresh habanero, seeded

1 tablespoons ginger, diced

1 tablespoon tamari or nama shoyu

Fresh minced lemongrass to taste

Noodles:

2 bags kelp noodles, drained and marinated 1 red bell pepper, julienned

1⁄2 red onion, julienned

2 green onions, cut lengthwise on a bias

1⁄2 cup sugar snap peas, cut in half 1 handful fresh basil, torn by hand

1 handful fresh cilantro, torn by hand

Methods/steps

Sauce:

1) Combine all ingredients in a high-speed blender, except the dates and almond butter. Blend at high speed until smooth, with some texture.

2) Slowly add the almond butter and dates to make sure they are well incorporated into the mixture. The sauce will be very thick and you can add extra olive oil or sesame oil if it is difficult to blend.

3) When the sauce is ready, mix into the marinated kelp noodles and fresh vegetables. Serve at room temperature.

Noodles:

1) Start by draining the water from the kelp noodles and bowl with 1⁄2 cup olive oil, sea salt, and lemon juice. Let marinate for 1-2 hours to soften and break down.

2) Cut all vegetables and combine with the marinated noodles, 1⁄4 cup olive oil and lime juice.

3) Mix in the spicy thai sauce from the recipe above and serve with crushed cashews and lime juice squeezed on top.


Raw Meal Plans

Variations: For a sweeter sauce, add more agave nectar or use yacon syrup/coconut palm nectar.


Raw Meal Plans

Apple Cinnamon Crepes

Description

Brunch is served! A gorgeous recipe for yummy banana-pear crepes with a creamy cashew and spiced apple filling. Check out Heather's Just Desserts ebook for more Sweetly Raw recipes including the chocolate and caramel sauce she's drizzled over her crepes in the photo.

IngredientsAt a glance


http://www.sweetlyraw.com/2008/12/raw-goddess-heathys-just-desserts-ebook.html

http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22972-applecrepes.jpg

Raw Meal Plans

Course/DishMain CourseDessertDehydratedMealsBreakfastLunchSnackMain IngredientCashewsAppleBananaDifficultyModerateCuisineFrenchAmericanEquipment NeededBlenderDehydratorRainbow Green CuisinePhase 2Makes4 crepes

Banana Pear Crepes

2-3 bananas

1-2 pears

Apple Cinnamon Cream Filling

3/4 cup cashews

5 tablespoons water

3 tablespoons maple syrup


1/2 teaspoon vanilla

Pinch of salt

1 tablespoon melted coconut oil

2-3 medium apples or pears, diced small (peeled optional)

Methods/steps









http://www.rawfoodrecipes.com/recipes/category/apple.html






http://www.rawfoodrecipes.com/recipes/category/dessert.html


Raw Meal Plans

Banana Pear Crepes

1) Blend the bananas and pears in a blender until completely smooth.

2) Pour a thin layer onto teflex dehydrator sheets and spread evenly using an offset spatula.

3) Dehydrate at 115F for 6-8 hours, or until you can peel it off the teflex. If still a little too moist/wet on the underside, continue drying for 1/2 - 1 hour. The crepe sheet should be pliable.

4) Cut the sheet into 4 squares.

Apple Cinnamon Cream Filling

1) Blend all but the apple in a high speed blender until smooth. Set aside.

2) Fold the cream with the apples or pears - if you want a creamier filling fold in less apples and vice versa.

Assembly

1) Spoon some apple cinnamon filling onto a crepe (If you want a more rolled up crepe, spoon a smaller amount of filling. If you want a fuller crepe, add more filling).

2) Either roll or fold over the crepe flaps.

Optional:

Drizzle some caramel sauce and/or chocolate sauce on top.

Garnish with extra chopped apple or pear.


Raw Meal Plans

Raw vegan smoky butter

Description

I considered naming this one “raw vegan protein butter” since it’s loaded with complete protein from the sprouted quinoa. When I make it I store it in the fridge (for no more than 2 days) and use as dip, dressing or butter. This time around I grabbed a few baby carrots from the garden and paired with the smoky butter it was the most perfect afternoon snack. You are very welcome to do the same but be prepared for the complete and utter perfection of textureand flavor combination.

IngredientsAt a glanceCourse/DishMain CourseDressingsMealsLunchMain IngredientTomatoAvocadoDifficultyEasyEquipment NeededBlenderRainbow Green CuisinePhase 2Makes








http://www.rawfoodrecipes.com/recipes/category/dressings.html


http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22926-smoky%20butter.jpg

Raw Meal Plans

1 jar

1 large ripe avocado1/2 cup sprouted quinoa* (1dl)8 sun dried tomatoes2 tbsp soaking water from the tomatoes1/2 tsp smoked paprika powder

Methods/steps

*Sprouted QuinoaRinse the quinoa thoroughly and then soak it overnight. In the morning put it in a strainer and rinse them 2-3 times a day for two days. Ready! Store in the fridge for no more than 2 days. Add to salads, veggie burgers and other yummy things.

1. Soak the sun dried tomatoes in 1 cup of water for at least 1 hour (save 2 tbsp of the soaking water for the recipe.2. Cut the avocado in halves and scoop out with a large spoon into a blender.3. Add the tomatoes, soaking water, smoked paprika to the blender as well. Blend.4. Add the quinoa and eat in whatever way suits you best. If you spread it over a slice of bread, remember my rule. Treat it as a canvas;)


Raw Meal Plans

Cashew Cheese

Description

Ulyana says, "It’s the perfect alternative to dairy and can be used on sandwiches, as a dip, sauce or dressing for many meals- cooked or raw, veggie or not." She used it as part of the base of an epic vegan pizza with plenty of yummy olives!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerSnackMain IngredientCashewsBell PepperDifficultyEasyCuisineAmericanEquipment NeededFood ProcessorRainbow Green CuisinePhase 1












http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22887-cashewcheese1.jpg

Raw Meal Plans

Makes3/4-1 cup cheese

1 cup cashews

1/4 cup chopped red capsicum

2 tbsp olive oil

3 tbsp water

1 tsp salt

1 tsp curry powder

1/2 tsp ground turmeric powder

Methods/steps

1. Add all ingredients to a food processor and blend until it’s smooth and creamy.


Raw Meal Plans

Raw Danish Pastry

Description

A creative and truly gourmet raw vegan recipe inspired by Danish pastries, served with homemade chocolate sauce and fresh juicy nectarines! Enjoy it for your next weekend brunch!

IngredientsAt a glanceCourse/DishMain CourseChocolateMealsBreakfastSnackMain IngredientChocolateLemonSeaweedMacadamia NutsDifficultyModerateEquipment NeededBlender







http://www.rawfoodrecipes.com/recipes/category/chocolate.html



http://www.rawfoodrecipes.com/recipes/category/chocolate1.html


http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22859-danishrawpastry.jpg

Raw Meal Plans

DehydratorRainbow Green CuisinePhase 2Serves3-4

Irish Moss Gel:

90 g soaked, rinsed Irish moss (make sure to squeeze out the water before measuring).

0.5 cup filtered Water

Remaining Ingredients for Pastry Dough:

1 cup Macadamia nuts

1 cup shredded Coconut

1.5 teaspoon real Vanilla

5 tablespoons Lúcuma (can be substituted to Mesquite)

1/4 teaspoon Himalayan salt

1.5 tablespoon juice from an organic Lemon

0.5 cup Agave nectar

1 1/4 cup filtered Water

0.5 teaspoon Sunflower lecitin (optional)

Peeled Nectarine halves to go on top.

Melted chocolate:

50 g Cacao butter (1/4 cup as melted)

2 tablespoons raw Cacao powder

2 tablespoons Agave nectar

Methods/steps

Irish Moss Gel:

1) First, make some Irish moss paste by doing the following: Soak about a cup dry irish moss in water until it softens completely. Then go through piece by piece under running water to remove any impurity (small pieces of plastic, sea shells etc.)

2) Put the irish moss in a plastic container with lid and add water, about 2/3 of the container. Put on the lid and shake the container intensely for 30 sec. Change the water and repeat two more times. As you will see the water gets cleaner and cleaner after each time. Don't rinse the irish moss too much though, as it will also wash away the carageenan (a natural gelatine) and the irishmoss will not have the desired effect which is to act as a thickening agency. Don't worry about the fishy smell of the irish moss. You won't feel it once you mix it up with the rest of the ingredients!

3) Let the cleaned irish moss soak in water for 3-4 hours for it to swell further.




Raw Meal Plans

4) Use a scissor to cut the irish moss into pieces and put it in a high speed blender together with 0.5 cup filtered water and blend until smooth. This will take some time and you will want to work with a spatula to scrape down any bits of irish moss from the inside of the lid and jar of your blender. Your blender is going to heat up from all the blending, so that the irish moss paste become lukewarm. That is good as it activates the carageenan.

5) Transfer the ready made irish moss paste to a little bowl / cup. It should be thick and smooth, not watery. The first time you do this it might seem complicated, but it really isn't. Continue withthe rest of the ingredients for the paper thin pastry dough:

Remaining Ingredients for Pastry Dough:

1) Grind the Macadamia nuts and shredded Coconut in a high speed blender into a fine flour.2)Add the rest of the dry ingredients and mix well.3) Now add the Irish moss gel, Lemon juice, Agave, Water and Sunflower lecitin and process until completely smooth.4) Pour the mixture over a dehydrator mesh screen with a plastic sheet on top. It is important thatthe mixture is as thin as possible. The technique you use to succeed with that is that you start pouring about a cup of the mixture over the sheet. Then you lean the mesh screen to one side, letting the mixture slide down. Do this in all four directions until the mixture is evenly spread. Also work with a spatula. When it is as thin as possible, you carefully shake it sideways to createa perfectly even surface, just like you would do when swirling two batters for a raw cheesecake *you will see what I mean*.

5) Do this with two more mesh screens and put them into the dehydrator and start drying them in105 F.

Flipping Time: After 12 hours, you can flip the paper thin pastry dough, by putting a mesh net on top of the pastry, hold it firmly with your palms and flip it carefully. Then you remove the mesh net that's been under the downside of the pastry dough, and peel off the mesh sheet by pulling in one corner. It's all quite logic. Continue to dry the pastry dough for another 7-8 hours and you are done.

Total Drying Time: 19-20 hours.

Melted chocolate:

1) In a water bath or by using the dehydrator, melt the Cacao butter slowly. Then blend by using a whisk, with the Cacao powder and Agave nectar until incorporated.

2) Pour in a squeeze bottle if you have one. Otherwise you can drizzle the melted chocolate with a spoon.

Assembly:

1) Assemble the dessert by breaking off pieces in the size of your palm and put them in layers to create height. On top of them you put a ripe, halved and peeled nectarine, then drizzle the meltedchocolate over it all.


Raw Meal Plans

California Rolls

Description

California rolls are always a great option when you're craving something light, fresh, and savory!It takes a bit of practice getting your rolling technique down but once you do you'll be making sushi like a master! Follow the instructions below from Jennifer Cornbleet to create the perfect raw vegan sushi roll complete with lots of sprouts, avocado, and thinly sliced vegetables. This recipe doesn't call for any rice or sticky spread, instead it relies on a small amount of mellow white miso for added flavor and to help the nori bind together to form a roll. Taste the freshness!

IngredientsAt a glanceCourse/DishMain CourseAppetizersMealsLunch





http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22821-sushi2.jpg

Raw Meal Plans

DinnerSnackMain IngredientCarrotsSeaweedMIsoBell PepperDifficultyModerateCuisineJapaneseRainbow Green CuisinePhase 2Makes2 rolls

2 nori sheets

2 teaspoons mellow white miso

2 cups alfalfa or clover sprouts (optional)

1⁄2 ripe avocado, thinly sliced

1⁄4 cucumber, seeded and cut lengthwise into thin strips

1⁄4 cup grated carrot

1⁄4 red bell pepper, cut lengthwise into thin strips

Tamari for dipping (optional)

Methods/steps

1) Lay one sheet of nori, shiny side down, on a bamboo sushi mat.

2) Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori.

3) Along the edge of the nori closest to you, layer half of the optional sprouts, avocado, cucumber, carrot, and bell pepper.

4) To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeeze it with the mat; then lift the mat and continue rolling.

5) Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seam of the roll. Cut the roll into 6 pieces with a serrated knife.

6) Fill, roll, and slice the other sheet of nori the same way. Arrange on a plate and serve immediately, with a small bowl of tamari for dipping, if desired.



http://www.rawfoodrecipes.com/recipes/category/japanese.html



http://www.rawfoodrecipes.com/recipes/category/miso.html





Raw Meal Plans

Raw Vegetable Lasagna Stacks and Filling

Description

Lasagna is one of those foods that is actually 10X better raw than cooked! This is because you still get that lovely blend of rich sauces and savory spices combined with a soft noodle texture but everything tastes so much fresher, richer, and more vibrant! The fresh herbs explode on the palette, and even after eating a nice sized helping you wont feel weighed down and sluggish. In this recipe by Tess Masters thinly sliced zucchini noodle "sheets" synergize with a dense layer of flavorful sun dried tomato and herb sauce, potent basil macadamia nut pesto and a spicy, cilantro infused raw vegan ricotta cheese. You wont turn down seconds with this recipe!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientTomatoLemonCashewsZucchiniBasil










http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22796-rawlasagna2.jpg

Raw Meal Plans

CilantroMacadamia NutsDifficultyEasyCuisineItalianEquipment NeededFood ProcessorMandolineRainbow Green CuisinePhase 1Makes4-6

Lasagna "Sheets":

2 large zucchinis

3 yellow squash or yellow zucchini

6 large tomatoes

Raw Tomato Sauce:

2 cups sundried tomatoes

1 cup chopped tomatoes (2 medium tomatoes)

1/4 cup cold pressed extra virgin olive oil

2 tsp fresh garlic

3/4 tsp Celtic sea salt

1 tsp dried basil

1/4 tsp red pepper flakes

Basil Pesto:

5 cups tightly packed fresh basil leaves

1 1/2 cups raw macadamias soaked (this is optional)

1/2 cup olive oil

1 1/2 tsp Celtic sea salt

2 Tbsp lemon zest

3 Tbsp lemon juice

6 Tbsp garlic

Macadamia Ricotta:

2 cups raw macadamias soaked (this is optional)

3/4 cup - 1 cup filtered water for desired consistency

1/4 cup finely chopped cilantro / coriander



http://www.rawfoodrecipes.com/recipes/category/mandolin.html


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Raw Meal Plans

2 Tbsp fresh lime juice

2 Tbsp finely chopped serrano chilli (more or less depending on the heat of your chilli)

1 Tbsp finely minced fresh garlic

2 tsp yellow mustard powder

1/2 tsp Celtic sea salt

Methods/steps

Lasagna "Sheets":

1) For raw lasagne "sheets" shave thin strips with a large vegetable peeler. Hold each zucchini onthe bench and peel off large thin strips. You will not use the first few narrow cuts. Use this for garnish.

Now peel the yellow squash. If you have lots of seeds you will find that you only get good sheetswith the outside layers until you reach the seeds.

2) Now cut the tomatoes into 1/4 inch or 1/2 inch thick slices depending on your preference.

3) Set aside on layers of paper towel to get any excess liquid out while you make your sauces.

Raw Tomato Sauce:

1) Throw all the ingredients in your food processor and pulse until well combined.

2) Season to taste. You want this sauce to be mild in order to blend with the pesto and the ricotta.

Basil Pesto:

1) Throw all of your ingredients into the food processor and pulse until well combined.

2) Season and tweak flavour balance to taste.

Macadamia Ricotta:

1) Throw all of the ingredients except the cilantro into your food processor and pulse until well combined and fluffy.

2) Season and tweak flavours to taste.

3) Now stir through the chopped cilantro.

Assembly:

1) Lay 6 large plates out.

2) Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base.

3) Now use a palatte knife to spread some red sauce on top of each base.

4) Lay 3 slices of yellow squash or zucchini on top of the sauce (if the squash is short layer width


Raw Meal Plans

ways to keep to match the shape of the bottom layer.

5) Place two tomato slices on top of the ricotta.

6) Now place 3 more pieces of zucchini to make another sheet of pasta.

7) Spread a layer of green pesto and top with two more pieces of tomato.

8) Garnish with large fresh basil leaves and drizzle the whole plate with a bit of olive oil.

9) I garnished with some gomasio.

You could also surround the lasagne with some chopped cherry tomatoes tossed in olive oil. YUMMO!


Raw Meal Plans

Raw Waffles

Description

Raw waffles?! Yes, anything is possible when you have a creative mind like Megan McMurray of Decadently Raw! This is a truly masterful recipe, decadent yes, but also surprisingly easy to make. If you've ever wondered if it's possible to make raw vegan waffles the answer is most definitely, and with this recipe now is your chance to shine! The waffle base is a simple mixture of freshly ground flax, pecans, and soaked buckwheat groats. A perfect fusion of decadence and healthy nutrition!

IngredientsAt a glanceCourse/DishMain CourseMealsBreakfastSnackMain IngredientFlaxDifficultyEasyCuisine







http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22755-wafffle.jpg

Raw Meal Plans

AmericanEquipment NeededBlenderJuicerDehydratorRainbow Green CuisinePhase 2Makes6 large or 12 small waffles

Waffle Batter:

1 ½ Cups flax powder

1 ½ Cups of pecans (on nut of your choice)

3 Cups soaked buckwheat

Caramel Sauce Topping:

8 tablespoons cashews or macadamia butter

2 tablespoons coconut butter

4 tablespoons coconut water- room temperature,

2 tablespoons yacon syrup

2 tablespoons maple syrup pinch of vanilla bean and 1/4 teaspoon salt to a blender.

*To spice up this recipe you can add cacao nibs or chopped nuts. For example turn the caramel sauce into a turtle caramel sauce by adding cacao nibs and chopped pecans.

Dark Dipping Chocolate (chocolate sauce):

1 Cup cacao butter

1 Cup cacao powder

2 Tablespoons lucuma

pinch vanilla bean

1/2 cup clear agave or sweetener of choice.

*Optional- superfood powders 1 Tablespoon collectively.

Methods/steps

Waffle Batter:

1) Mix ingredients in a big mixing bowl. Affix your blank plate attachment to your twin gear masticating juicer (I like the Green Star Champion Juicer) and feed mixture through the juicer, creating the dough.

2) Take a waffle maker and cover the bottom with plastic wrap.

3) Spoon in a bit of dough and spread it evenly with your hands, making sure it covers the entire




http://www.rawfoodrecipes.com/recipes/category/juicer.html



Raw Meal Plans

waffle iron. Making sure not to pile it too thick or spread it too thin.

4) Lay a piece of plastic wrap across the top side of your waffle and press the 2 sides of the waffle iron together firmly to achieve a nice waffle pattern on both sides. Using the plastic wrap, lift the waffle out of the waffle iron and lay bottom side up on a dehydrator tray. Trim off any unclean edges with a butter knife.

5) Dehydrate for 8 hours at 110 degrees.

6) Pull waffles out and top them as you please- fruit, chocolate sauce, caramel sauce (instructionsbelow), wild jungle peanut butter or a combination.

Caramel Sauce Topping:

1) Blend ingredients until smooth

Dark Dipping Chocolate (chocolate sauce):

1) Using a low heat source, melt the cacao butter, preferably in a glass bowl. At the same time, place your sweetener in a dish and heat that up as well. I prefer to use my dehydrator for this.

2) Sift all powders in the melted cacao butter (This includes any superfood powders you may want to add.) and whisk together.

3) Place cacao butter/powder mixture back into the dehydrator for 5-10 minutes.

4) Take heated cacao mixture and add the heated sweetener. Whisk vigorously.

5) After the mixture is thoroughly combined, you have a chocolate that is ready to use for dipping or drizzling.


Raw Meal Plans

Marinara Sauce

Description

Marinara sauce must be thick, flavorful, tangy, slightly sweet and packed with fresh herbs in order to really hit the spot. This recipe from Sarahfae of Addicted to Veggies is destined to became a staple in your kitchen. This recipe calls for dry sun dried tomatoes, but you can also use oil packed and if you do Sarahfae recommends rinsing them well before hand. You can also try adding some ground crimini mushroom into the sauce for a "meatier" version. Use this delicious lycopene rich sauce on top of spiralized veggies or kelp noodles for a spaghetti meal to live for!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientTomatoBasilDifficultyEasy








http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22733-simplemarinara.jpg

Raw Meal Plans

CuisineItalianEquipment NeededFood ProcessorRainbow Green CuisinePhase 2Makes2 cups

1.5 c Sun-dried Tomatoes (I used the dry kind found in the bulk foods section of my grocery store)

2 Tbsp Onion powder

1 Tbsp plus 1 tsp Italian Seasoning //OR// 1 heaping Tbsp Pesto

2 tsp Garlic Granules //or// 1 tsp minced Garlic

1/2 c Date Paste

2 Tbsp Apple Cider Vinegar

Salt & Pepper to Taste

Methods/steps

1) Soak your SD Tomatoes in warm water for at least 2 hours. You want your tomatoes to be really tender! This helps with the pureeing portion of the recipe.

2) Drain your tomatoes of the soaking water. You can set this water aside and use it in the next step where water the measurements are concerned if you'd like.

3) In a Food Processor or Highspeed Blender, puree all of your ingredients, slowly streaming in your water or SD tomato soak water.





Raw Meal Plans

Pasta Marinara

Description

How do you turn crunchy kelp noodles into soft, chewy, pasta-like goodness? In this recipe for raw, vegan, gluten free pasta marinara chef Jason Wrobel shares with us his tip for getting those kelp noodles to give us the consistency we're looking for in a pasta dish. The softened kelp noodles are combined with a hearty and fresh flavored raw marinara complete with sun dried tomatoes, fresh romas or heirlooms, basil, garlic, oregano, and a pinch of hot pepper flakes to turn up the heat just a bit and stimulate those digestive juices. This is a great savory raw food recipe to make for those interested in raw food cuisine but aren't yet convinced this way of eatingcan be fun and interesting!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientTomatoLemonSeaweedBasilOnionDifficultyEasy











http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22725-jwentree.jpg

Raw Meal Plans

CuisineItalianEquipment NeededBlenderRainbow Green CuisinePhase 2Serves2-4 peeps

1 package Sea Tangle kelp noodles, drained & soaked overnight, marinated for 2-4 hours

2 cups sun-dried tomatoes, soaked 2 hours

2 medium to large Roma or Heirloom tomatoes, diced

¼ small onion, chopped


¼ cup extra virgin olive oil

1 tablespoon plus one teaspoon agave nectar

2 teaspoons sea salt

2 teaspoons dried oregano

Pinch of hot pepper flakes

1 handful fresh basil leaves

2-3 cloves garlic

Tomato soak water as needed

Methods/steps

1) Open one bag of kelp noodles and drain water. Soak in very warm water for 8 hours or overnight.

2) Drain the water and then mix noodles with olive oil, lemon juice and sea salt. Mix vigorously with your hands to break down the noodles and let sit in the marinade for 2-4 hours more.

3) In a high-speed blender, place all remaining ingredients, starting with liquids first, in a high-speed blender. Blend for 30-45 seconds until a chunky consistency is achieved. Use the plunger if necessary to achieve a smooth texture, if desired.

4) Then, drain the marinade from the kelp noodles and fold in the marinara sauce. Use your hands to create an even ratio of sauce to noodles. Serve at room temperature or gently warm in the dehydrator or oven on low temperature. Keeps for up to 5 days in a sealed container in the fridge.





Raw Meal Plans

Raw Nut Pulp Hummus

Description

Ever made nut milk and wondered what to do with the leftover pulp? Wonder no more, just makean enticing batch of creamy, savory, healthy and filling raw hummus to add to your salads or scoop up with a flax cracker! For this recipe use whatever leftover nut milk pulp you have on hands, whether that's almond, pistachio, pecan, pumpkin seed, or sunflower seed. You can even use a combination. Give this recipe a taste test as you go along and make necessary adjustments with the spice, salt, tahini, and lemon as each nut and seed has a different flavor.

IngredientsAt a glanceCourse/DishMain CourseAppetizersMealsLunchDinnerSnackMain IngredientLemonCashewsAlmonds










http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22579-rawhummus.jpg

Raw Meal Plans

TahiniDifficultyEasyCuisineMediterraneanEquipment NeededFood ProcessorRainbow Green CuisinePhase 1Serves2-3

1 ¼ cup nut pulp (leftovers from making nut milk from this recipe)

1 fat clove garlic

4 Tbsp. lemon juice

2 Tbsp. water

4 Tbsp. raw tahini (or other raw nut butter)

1 tsp. ground cumin

¼ tsp. crushed chilies or cayenne pepper

pinch sea salt + pepper

Methods/steps

1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.

2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached.

3. Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!)







Raw Meal Plans

Raw Spaghetti Marinara

Description

This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comesto spaghetti, raw is always better!

IngredientsAt a glanceCourse/DishMain CourseMeals



http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22548-rawspaghetti.jpg

Raw Meal Plans

LunchDinnerMain IngredientTomatoZucchiniDatesBasilDifficultyEasyCuisineItalianEquipment NeededFood ProcessorSpiral SlicerRainbow Green CuisinePhase 1.5Phase 2Serves2

2 zucchini or yellow squash, made into pasta (instructions above)

1 pint cherry tomatoes

1 cup sundried tomatoes, soaked in warm water if too hard and dry

1 cup basil leaves

1/2-1 small garlic clove

1 tbsp olive oil

1 date

black pepper

Methods/steps

1) Place sauce ingredients into a food processor and blend until well combined. Season to taste.

2) Toss zucchini noodles with marinara and top with more black pepper and crushed chili flakes.

Enjoy : )




http://www.rawfoodrecipes.com/recipes/category/spiral-slicer.html





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Raw Meal Plans

Spinach and Wild Mushroom Quiche

Description

This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, themaster of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.

IngredientsAt a glanceCourse/DishMain CourseDehydratedMealsLunchDinnerMain IngredientTomatoLemonCashewsMushroomsMIsoZucchiniFlaxMacadamia NutsOnionDifficultyModerateCuisineFrenchEquipment NeededBlenderDehydratorFood Processor




















http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22364-rawquiche1.jpg

Raw Meal Plans

Rainbow Green CuisinePhase 2Makes4, 11cm quiche

For the Base

1 cup cashew

1/4 cup macadamia nuts

2 tablespoons flax meal (ground flax seed)

1 clove crushed garlic

1 tablespoon nutritional yeast

2 teaspoons olive oil

1/4 teaspoon salt

3 tablespoons water


For the Filling

Part 1:

2 cup wild mushrooms (or substitute for any type of available mushroom)

1/2 teaspoon salt


Part 2:

2 cups courgettes (zucchini)

1/4 cup water

1 1/2 cups cashews

1/4 cup white miso

2 teaspoons lemon juice

1/2 medium white onion

3 tablespoons nutritional yeast

1/2 teaspoon salt

Part 3:

2 cups tightly-packed spinach


1/4 teaspoon salt

Part 4:

1/4 cup finely sliced spring onions



Raw Meal Plans

1 cup diced tomatoes

1 tablespoon minced basil

Methods/steps

For the Base

1) Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.

2) Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.

3) Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.

4) Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

For the Filling

Part 1:

- Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

Part 2:- Blend zucchini, cashews, miso, white onion, nutritional yeast and water in a high speed blenderuntil smooth.

Part 3:

- Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.

Part 4:

- Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in spring onions, diced tomatoes, and minced basil

Assembly of Quiche:

- Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.

- Dehydrate overnight and during the day, for anything up to 24 hours.

- Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.


Raw Meal Plans

Raw Carrot Falafel with Creamy Tahini Sauce

Description

Carrot pulp, ground sesame seeds and flax, fresh herbs and spices all rolled up into yummy little falafel patties! To acquire your carrot pulp simply make a large batch of carrot juice and enjoy. This is actually a nut-free recipe and the base of carrot pulp really makes this recipe a lot easier on the digestive system. The tahini sauce is super creamy and tangy and makes a delicious salad dressing in its own right.

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientLemonCarrotsFlaxCilantroTahiniOnionDifficultyModerateCuisineMediterraneanEquipment Needed













http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22334-carrotfalafel.jpg

Raw Meal Plans

BlenderDehydratorRainbow Green CuisinePhase 2Makes16 falafel and 1 1/2 cups sauce

For the Falafel

2 cups carrot pulp

1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor

2 tbsp ground flax seed

1 tsp salt

1 tbsp lemon juice

2 1/2 tbsp olive oil

1 stalk celery, finely chopped

1/4 cup Italian flat leaf parsley, chopped

1/4 cup cilantro, chopped

1 clove garlic, minced very finely (optional)

1/4 cup onion, minced finely (optional)

Tangy Tahini Sauce (makes about 1 1/2 cups)

1/4 cup tahini

1 tbsp lemon juice

2 tbsp water

1 tbsp apple cider vinegar

1 tbsp agave syrup or 1/2 packet stevia

1/2 tsp cumin

1/2 tsp coriander

2 tbsp nama shoyu

1/2 large or 1 very small clove garlic, minced (optional)

Methods/steps

For the Falafel

1) Mix all ingredients very well by hand, as if you were making meatloaf (ew).

2) Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined witha Paraflex sheet OR onto a baking sheet.

3) Dehydrate the falafel at 115 degrees for two hours.





Raw Meal Plans

4) Remove the Paraflex sheet, flip them over, and dehydrate for another two hours.

If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the othe side.

Tangy Tahini Sauce

1) Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!

Assembly

Simply plate a few of these, drizzle them with sauce, and serve. The sweet, nutty, spicy quality ofthe falafel is balanced by the acidity of the tahini sauce. In all? An awesome raw take on a Middle Eastern classic.


Raw Meal Plans

Sunflower Paté

Description

Learning to make a really great raw paté is a useful skill to have when it comes to raw food preparation. Patés are so versatile and can be added to salads to transform them into a more filling meal. They also work great as a dip for veggie crudité or flax crackers, or as a sticky spread to use in place of rice in raw sushi wraps. This particular recipe is amazing on it's own and also works as a great base recipe, the options really are endless as far as what can be added. You can easily add different spices and fresh herbs to reinvent things and create new flavors. Soaking your seeds before hand makes the paté much more digestible and also gives it a fluffier, softer consistency.

IngredientsAt a glanceCourse/DishMain CourseAppetizersMealsLunchDinnerSnackMain IngredientTomatoSeaweedDifficultyEasyEquipment NeededFood ProcessorRainbow Green CuisinePhase 1Makes1 cup












http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22330-sunnypate2.jpg

Raw Meal Plans

1 Cup sunflower seeds soaked overnight (or at least a few hours)

1 T worcestershire sauce (not raw - optional)

5 sundried tomatoes

1/2 garlic clove

1 tspn of dulse

Methods/steps

1) Simply blend or process all of the above ingredients until a chunky consistency is acquired. This can stay fresh in the fridge for 3 - 4 days.


Raw Meal Plans

Pad Thai with Jungle Peanuts

Description

Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientYoung CoconutZucchiniAlmondsBell PepperBasilPeanutsDifficulty


http://www.rawfoodrecipes.com/recipes/category/peanuts.html





http://www.rawfoodrecipes.com/recipes/category/young-coconut.html




http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22321-padthaipeanuts.jpg

Raw Meal Plans

EasyCuisineThaiEquipment NeededBlenderSpiral SlicerRainbow Green CuisinePhase 2Serves2

Sauce

2 tsp. paprika

1.5 tsp. cayenne

1.5 tsp. himalayan salt

1 tsp. garlic powder

1 lime juice

2 cups coconut meat

1- 1.5 cups water

1/2 cup fresh thai basil

1/4 tsp. ground fresh lime leaf

1 tbsp almond butter

1/2 cup coconut syrup

Veggie Mix

1 cup Red / yellow *pepper thinly sliced

1.5 cups Broccoli *chopped

2-3 Sliced carrots *use carrot peeler

4-6 zucchinis *use spirooli to make noodles

1/2 cup fresh thai basil

1/2 cup jungle peanuts, crushed. *optional

Methods/steps

Step 1)

Using your spirooli, turn your zucchini into noodles and set aside in a strainer over a bowl or in the sink. Let them sit while you prepare your sauce and veggies. I even like to pop them in the dehydrator for 15 minutes or so to get some of the water out, this is optional. Be careful not to leave them in very long as they wither away quickly!

Step 2)



http://www.rawfoodrecipes.com/recipes/category/spiral-slicer.html




Raw Meal Plans

In your Vitamix container, put all of the sauce ingredients together and blend on high for 30 seconds or until you reach a desired consistency. You may want to run up to 30 seconds two or 3 times depending on how warm you would like the sauce, and to bring out the flavours. I find blending for a bit longer enhances the taste of a raw sauce like this one.

Step 3) Chop your veggies and de-stem the basil and mix in a large bowl with your noodles and pour the sauce over top. Mix thoroughly and serve on a share plate or individually, sprinkle with jungle peanuts, or almonds for an optional crunchy and authentic thai experience.


Raw Meal Plans

Banana Chia Pudding

Description

In this recipe post I wanted to show you simple and yummy chia recipe, and yes nut free. You can eat this for breakfast or as an evening meal, either way, it is quite filling and hearty, says Karolina Eleonora.

IngredientsAt a glanceCourse/DishMain CourseMealsBreakfastSnackMain IngredientChiaBanana



http://www.rawfoodrecipes.com/recipes/category/chia.html




http://www.rawfoodrecipes.com/images/stories/rapidrecipe/22007-banana_chia_pudding.jpg

Raw Meal Plans

DifficultyEasyEquipment NeededFood ProcessorServes1-2 people

1 cup of coconut milk (process 1 cup shredded coconut with 2 cups of water, press through a nut milk bag).

1 banana

4 tbsp chia seeds

1 tbsp virgin coconut oil, hard but soft enough to scoop up with a spoon.

1 tbsp agave nectar or the sweetener of your choice

1/4 tsp real vanilla

1/2 tsp mesquite

Methods/steps

Make the coconut milk and in a food processor, blend it with the rest of the ingredients until smooth. Let the pudding rest in the fridge over night to fully swell!




Raw Meal Plans

Garden Herb Roll-ups

Description

Talk about fresh taste—it just doesn’t get greener than this! With raw food, you can get creative with wrapping and rolling using big green collard leaves and your filling of choice. This wrap is full of flavor with a fresh herb and pumpkin seed pâté and marinated veggies. Ditch the tortillas,grab some collards, and have some raw food fun in the kitchen!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerSnackMain IngredientTomatoLemonCarrotsSpinachPumpkin SeedsDifficultyEasyEquipment NeededFood ProcessorRainbow Green CuisinePhase 1Serves6

For the wraps:

6 large collard leaves3 Roma tomatoes, thinly sliced

For the Pumpkin Seed Pâté:





http://www.rawfoodrecipes.com/recipes/category/pumpkin-seeds.html

http://www.rawfoodrecipes.com/recipes/category/spinach.html








http://www.rawfoodrecipes.com/images/stories/rapidrecipe/327-gardenherbrollups-300x225.jpg

Raw Meal Plans

2 cloves of garlic½ cup Brazil nuts½ cup lemon juice1½ cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed¼ cup olive oil¾ teaspoon salt¼ cup parsley¼ cup basil¼ cup dill

For the Marinated Veggies:

2 cups baby spinach1½ cups shredded carrots¼ cup onion, very thinly sliced2 tablespoons olive oil2 teaspoons lemon juice¼ teaspoon saltblack pepper to taste

Methods/steps

For the Pumpkin Seed Pâté:

1) Place the garlic in your food processor fit with the s-blade. Process to chop.

2) Add the Brazil nuts and process until they are finely chopped.

3) With the blade running, add the lemon juice until the mixture is creamy.

4) Add the pumpkin seeds, olive oil and salt to the processor and continue to purée.

5) Lastly add the parsley, basil and dill and pulse to finely chop the herbs. Scrape into a bowl.

For the Marinated Veggies:

1) Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:

1) Lay a collard green on your cutting board with the darker side on the board. Chop off the stemand trim off any very thick portions of the remaining center stem.

2) Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.

3) Top with a few slices of tomato. Cover with ½ cup of the marinated veggies.

4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!


Raw Meal Plans

Garlic and Chive Mashed No-tatoes

Description

These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly. No need to wait until the holidays to have the perfect comfort food. These are great any time of year!

IngredientsAt a glanceCourse/DishMain CourseMealsLunchDinnerMain IngredientCashewsMIsoDifficultyEasyCuisineAmericanEquipment NeededBlenderRainbow Green CuisinePhase 1.5Makes4 cups

2 1/4 cups celery root, peeled and chopped

3/4 cup cashews

1 Tbs white miso paste

1 tsp onion powder











http://www.rawfoodrecipes.com/images/stories/rapidrecipe/288-garlic%20and%20chive%20mashed%20no-tatoes.jpg

Raw Meal Plans

2 tsp nutritional yeast

1 1/4 tsp Himalayan pink salt

1/2 cup Irish moss paste

3/4 cup water (add more if necessary for creamy texture)

1 Tbs garlic, minced

1/4 tsp white pepper

1Tbs chives, minced

Methods/steps

1. Add all ingredients (except chives) into blender and blend on high until creamy and warm.

2. Blend chives in by hand, then serve.

3. These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.


Raw Meal Plans

Spicy Peanut Sauce

Description

This is the PERFECT combination of sweet and spicy. Fabulous addition to spring rolls or cabbage wraps. Just dip and enjoy!

IngredientsAt a glanceCourse/DishMain CourseAppetizersMealsLunchDinnerSnackDifficultyEasyCuisineThaiEquipment NeededBlenderRainbow Green CuisinePhase 2Serves6

1/4 cup toasted sesame oil

1/2 cup peanut butter, organic, raw

2 Tbsp lemon juice, freshly squeezed

2 Tbsp agave nectar











http://www.rawfoodrecipes.com/images/stories/rapidrecipe/287-spicy%20peanut%20sauce.jpg

Raw Meal Plans

1 Tbsp chipotle peppers, diced

1/2 cup water, filtered

Methods/steps

1. Add water and all remaining ingredients into blender and blend. Add more or less water for desired consistency.

2. Store in air tight container for up to 5 days in refrigerator.


Raw Meal Plans

Sundried Tomato Spread and Dip

Description

Meet my replacement for Ranch Dressing, Mayonnaise and Rice… yep you heard me! I make a batch of this every week and use it as a veg dip, sandwich spread and rice replacement. This diverse concoction has a lot of flavor without the sundried tomatoes being too overpowering. Butmy favorite use for this is to replace sushi rice.

IngredientsAt a glanceCourse/DishMain CourseAppetizersMealsLunchDinnerSnackMain IngredientTomatoLemonCashewsDifficultyEasyEquipment NeededFood ProcessorRainbow Green CuisinePhase 2Makes1-2 c spread, or enough for 1 sushi recipe













http://www.rawfoodrecipes.com/images/stories/rapidrecipe/238-sun-dried0-e1269205828457.jpg

Raw Meal Plans

* 3/4 c Cashews, soaked overnight

* 1/3 c Sundried Tomatoes, chopped

* 1 tbls Nutritional Yeast Flakes (optional)

* 1/2 of a Lemon juice

* Pinch of Celtic Sea Salt

* 1/2 c Filtered Water

Methods/steps

1) Add all the ingredients in a food processor and blend until a thick creamy consistency.


Raw Meal Plans

Raw Vegan Spinach Manicotti

Description

I love raw Italian Food! There are ways to mimic spaghetti, lasagna, ravioli, pizza, you name it—all using veggies, nuts and seeds. This manicotti is an impressive gluten-free and vegan dish that is a great way to introduce newbies to raw food. This makes quite a bit, so share the raw food love with family & friends!

IngredientsAt a glanceCourse/DishMain CourseMealsDinnerMain IngredientTomatoHemp SeedsZucchiniDifficultyModerateCuisineItalianEquipment NeededBlenderFood ProcessorMandolineServes8-10

For the Noodles:4 medium zucchini2 tablespoons olive oil

For the Spinach & Sunflower Cheese Filling:2 cups of sunflower seeds (from above)½ cup water½ cup lemon juice


http://www.rawfoodrecipes.com/recipes/category/mandolin.html






http://www.rawfoodrecipes.com/recipes/category/hemp-seeds.html




http://www.rawfoodrecipes.com/images/stories/rapidrecipe/65-manicotti.jpg

Raw Meal Plans

3 cloves of garlic1 teaspoon Himalayan salt8 cups spinach½ cup parsley1½ tablespoons Italian Seasoning

For the Herby Tomato Sauce:3 cups of sundried tomatoes, measured after soaking (from above)1 cup water1 medium tomato, chopped¼ cup cold-pressed olive oil3 cloves of garlic1 tablespoon oregano1 tablespoon basil2 teaspoons rosemary2 teaspoons thyme1 teaspoon fennel seed½-1 teaspoon salt, only if your sun-dried tomatoes are unsalted2 tablespoons hemp seed, for garnish, if desired

Methods/steps

Advanced Prep

1. Soak 2 cups of sunflower seeds in pure water for 4-6 hours. Drain and rinse.2. In a separate bowl, soak 2 cups of sundried tomatoes in pure water for 4 hours or longer.

Drain

For the Noodles

1. Cut off both ends of each zucchini. Using a mandoline, slice the zucchini the long way so that you have long, wide noodles. If a mandoline is not available, use a knife, cutting as thinly as possible.

2. Place in a bowl, drizzle with olive oil and toss very gently.

For the Spinach & Sunflower Cheese Filling

1. In a high-speed blender, combine sunflower seeds, water, lemon, garlic and salt.2. Blend well until smooth. Scrape into a large bowl.3. In a food processor, process the spinach and parsley in batches until chopped but not

puréed. Alternately, chop finely by hand. Pour into the bowl with the sunflower cheese.4. Add Italian seasoning and mix well.

For the Herby Tomato Sauce

1. To assemble, arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping one over the next by about ½”.

2. Place ¼ cup of the spinach & sunflower cheese filling in the center and spread so that it covers the front to the back and about 1” in width.

3. Roll the zucchini from left to right to create a filled manicotti.4. Place two manicotti on a plate and top with ¼ cup of tomato sauce.5. Garnish with a drizzle of olive oil and a sprinkling of hemp seeds and/or Italian

seasoning.


Raw Meal Plans

RAW APPLE PIEThe air is cooler, the leaves are changing color, and the garden is giving up the last of its harvests. It’s official, fall is here. And in my neck of the woods, that means apples. Sweet, juicy, in season apples. They’re at their peak from about late August through the end of November.

When buying, look for plump, unblemished fruits that are firm and heavy, and avoid apples that are bruised or otherwise damaged. Store these seasonal treasures in a cool place or in the refrigerator for up to one month.

This is a raw apple pie, but it’s just as filling and comforting as any cooked version and would besuitable for any of the holiday festivities of the season.

The best apples to use for this recipe include Honeycrisp, Gala, Pippin, Braeburn, Red or GoldenDelicious, Pink Lady, Granny Smith, and Northern Spy.

yield: 6 servings, approximately $1.60 per serving

Ingredients:

Crust

• 1 cup walnuts • 1 cup raisins

Filling

• 5 apples • 1/2 cup raisins • 4 tablespoons agave • 4 tablespoons lemon juice • 1 teaspoon cinnamon • 1/2 teaspoon pumpkin pie spice


http://www.onegreenplanet.org/tag/raw-vegan-recipes/

http://www.onegreenplanet.org/vegan-food/recipe-raw-caramel-apple-pie/

Raw Meal Plans

Caramel

• 4 tablespoons almond butter • 2 tablespoons agave • 2 tablespoons olive oil • 4 tablespoons water • preparation:

Filling Preparation:

1. Peel and slice the apples into pieces about 1/8 in thick. 2. In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the

agave, lemon juice, cinnamon, and pumpkin pie spice until well coated. 3. Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice.

This isn’t meant to dry the apples, but to soften them and let the flavor intensify.

Crust Preparation:

• In a food processor fitted with the “S” blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes.

• Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. • Put in the freezer for a half hour to firm. • caramel • In a bullet type blender, puree the almond butter, agave, olive oil, and water until very

smooth. • Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the

caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.


http://www.onegreenplanet.org/tag/vegan-ice-cream-recipes/

http://ow.ly/ckymh

http://goo.gl/jSU3U

http://www.onegreenplanet.org/vegan-food/facts-about-almond-butter-with-tips-and-recipes/

Raw Meal Plans

Raw Caramel Sauce

Raw Caramel Saucemakes 1 1/2 cups

1/2 cup Macadamia nuts, soaked 4 hours1/2 cup (about 8) Medjool dates, pitted and soaked at least 30 minutes1/4 cup water1/2 cup agave1/2 tsp vanilla extract1/2 tsp salt

Drain and rinse nuts and dates. In a food processor or high-powered blender combine all the ingredients. Process until very smooth.

Store in an airtight container in refrigerator for up to 10 days.

Enjoy:


http://www.thesweetlifeonline.com/2013/02/13/raw-caramel-sauce/

Raw Meal Plans

Raw Pecan Pie Tartlets

I love pecan pie. That sweet, gooey filling that kind of melts in your mouth, bursting with hints of caramel and nuts. I am all about enjoying the decadence of a slice once and awhile. But once in awhile is just not enough and so a healthier version was in order.

So I present this RAW PECAN TARTLET. Entirely gluten-free, sugar-free, soy-free, and of course dairy-free. In fact this pecan tartlet is made with only THREE ingredients (okay, four if you count salt). And it is so easy you won’t believe how truly delicious it is.

Did I mention they take about 10 minutes to put together?

Raw Pecan Tartlets

makes (2) 4” tarts or (18) mini tartlets* double the recipe to make (1) 9” tart

Walnut Tart Shell1 3/4 cup walnuts3 datespinch of salt

Pecan Filling1 1/2 cups large medjool dates, soaked for at least 30 minutesabout 1/2 cup pecans


http://www.thesweetlifeonline.com/2012/11/11/raw-pecan-tartlets/

http://www.thesweetlifeonline.com/wp-content/uploads/2012/11/IMG_0700.jpg

Raw Meal Plans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces arebroken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!


Raw Meal Plans

RAW SALTED BUTTER

This raw/vegan “butter”/margarine recipe is not only quick and easy, but also free of palm & hydrogenated oils. The base is comprised of one of the healthiest (and most delicious) fats available: a very mildly flavoured, raw, unrefined coconut oil.

Despite having been unable to eat any of my own experiments over the past few weeks (I have been fasting & juicing only), my “taster” assured me that this particular batch was divine and tasted “very much like salted butter.” This experiment was developed quite some time ago (whencooked food was still an option in my diet – it’s incredible on cinnamon toast & in brown rice), posted on the blog by special request, and is being offered as my gift to you in honour of Earth Day 2013.

Ingredients:

• 1 Cup raw (unrefined) organic coconut oil. I used Living Tree Community’s brand, which is quite delicious with a very light coconut aroma/flavour.• 2 Tbsp organic, extra virgin olive oil (first cold pressed). I prefer the unrefined variety, USA sourced (if possible). As most who know me are already aware, I choose to support U.S. farmers as much as I possibly can (and some of the California olive oils are absolutely unbeatable).• 1/2 tsp Celtic sea salt (or more, to taste)*

• 1/8 tsp (or less) turmeric (creates a yellowish “butter” colour – turmeric also provides anti-inflammatory properties)

*please note: I suggest grinding even the “fine” consistency salt even further down with a mortar & pestle so that salt is a lighter, powdery consistency. Salt should be as powdery as possible for this recipe, to reduce sinking/settling during congealing process. Granular salt has a tendency to collect in one place, which will create an uneven flavour and texture in delicate, liquid-based recipes such as these.

Equipment needed:


http://www.rawveganista.com/wp-content/uploads/2013/04/butter.jpg?95f4bc

Raw Meal Plans

- Liquid measuring cup- Measuring spoons- Shaping mould or container (I used a tupperware item which was around the same length as thebutter dish I intended to use)- Vitamix (a regular blender could also work, though the high-speed mechanism of the Vitamix seems best for whipping & incorporating ingredients)

Preparation:

Important note: Coconut oil should be in liquid form. If it is a white solid, place a well-sealed container of it into a bowl of very warm water until liquification occurs.

Blend all ingredients together in Vitamix at high speed, but be sure to keep from allowing the mixture to heat up (touching the sides of the carafe should help with monitoring any heat being generated during blend time).Place receptacle container into a bowl of ice water, then pour “butter” mixture in as soon as blending has finished (pouring it into a cold container will cause it to congeal quickly, which will keep the oil from separating from the salt and turmeric. Separation will kill this recipe, so please do be careful).

Yields two “regular” sized sticks of butter (or kept singularly in a covered tub – I would use glass), which can be stored for several weeks in a refrigerator.


Raw Meal Plans

Coconut Icecream

Ingredients

1. 2 Thai Young Coconut2. Water from 1 Young Coconut.3. 1/2 cup coconut butter.4. 5 drops of Vanilla flavour5. 2 tablespoons Agave nectar6. Pinch of kelp powder(optional)7. Pinch of crystal salt

PreparationBlend all ingredients. Transfer to a metal contain or icecream maker. Freeze

Serves :2Tip: I tell you what. Serve this to someone, without telling that its a raw vegan icecream. And you will be amazed that they will not even know that. I have many more icecreams in the making.


Raw Meal Plans

Raw Vegan Creamy Vanilla Ice CreamVegetarian Vegan Raw Dairy Free Gluten Free Egg Free Soy Free Blender

• 2 cups Young Thai Coconut Meat • 2 cups Raw Cashews Soaked in filtered water for 2 hours (soaking is optional) • 1 cup filtered water • 1/2 cup of agave nectar or coconut sugar • 3 Tbsp alcohol free natural vanilla extract or 1 1/2 Tbsp regular extract • a pinch of Celtic sea salt or Himalayan salt

1. Puree everything in a high speed blender (I use a Vitamix) 2. Chill in the fridge for a couple of hours, and then churn in an ice cream maker according

to the manufacturer’s instructions.


https://secure.vitamix.com/?COUPON=06-006157

http://healthyblenderrecipes.com/resources/how_to/#/why-soak-grains-nuts-and-seeds/how-to-soak-whole-grains-nuts-and-seeds

http://healthyblenderrecipes.com/resources/how_to/#/use-raw-coconut/why-young-thai-coconut-is-so-good-for-us

http://healthyblenderrecipes.com/recipes/type/blender/

http://healthyblenderrecipes.com/recipes/type/soy_free/

http://healthyblenderrecipes.com/recipes/type/egg_free/

http://healthyblenderrecipes.com/recipes/type/gluten_free/

http://healthyblenderrecipes.com/recipes/type/dairy_free/

http://healthyblenderrecipes.com/recipes/type/raw/

http://healthyblenderrecipes.com/recipes/type/vegan/

http://healthyblenderrecipes.com/recipes/type/vegetarian/

Raw Meal Plans

Raw ranch dressing recipe

Ingredients

1 ¼ cup cashews

¾ cup water (or a little more)


1/3 cup apple cider vinegar (OR LESS!!! START WITH HALF THE AMOUNT)

1/3 cup extra virgin olive oil

3 tablespoons agave nectar (or honey) (or maple syrup)

2 cloves garlic

3 teaspoons onion powder

1 teaspoon dill

1 teaspoon sea salt

Rating


Preparation Time

5 min


http://www.therawtarian.com/raw-ranch-dressing-recipe#comments

http://www.therawtarian.com/raw-ranch-dressing-recipe#comments

http://www.therawtarian.com/sites/default/files/styles/recipe_original/public/wp-content/uploads/2011/11/raw_ranch_dressing.jpg?itok=HDVuIlNC

Raw Meal Plans

Total Time

5 min

Serving Size

6 servings

Shelf Life

5 days in fridge

Equipment

Blender

Directions

What are the directions for making this raw ranch dressing recipe..?

Well, just throw everything in your high-speed blender and blend until smooth! Easy!

Don't believe me that this could taste as good as old-school SAD (standard American diet) ranch? Just try it. I dare ya :)


Raw ranch dressing is another one of those things that I cannot believe it's possible to replicate raw. But, hallelujah, it is possible.

There is nothing like a nice fresh carrot dipped in raw ranch dressing, no?

And I have even had the pleasure of dipping my raw vegan pizza in raw ranch dressing. "Cue heavenly harp sound...."

So here's my favourite raw ranch dressing recipe for you... I used it basically like a normal salad dressing or dip. I usually make one batch and serve it as a vegetable dip, salad dressing and maybe even on a few more exciting things, like in a raw vegan BLT sandwich or dip raw pizza init if I am feeling particularly daring.

Of course, you also know that the best vegetables to dip in raw ranch dressing are carrots and broccoli, right?


http://www.therawtarian.com/therawtarian.com/raw-bacon-lettuce-tomato-sandwich/

http://therawtarian.com/raw-pizza-crust-recipe/

http://www.therawtarian.com/raw-ranch-dressing-recipe#

Raw Meal Plans

Raw recipe site links: http://www.therawtarian.com/raw-food-recipes http://www.rawfoodrecipes.com/recipes/ https://www.rawlifehealthshow.com/ http://www.living-foods.com/recipes/ http://www.freedomyou.com/raw_diet_meal_plan_freedomyou.aspx http://www.raw-food-for-the-beginner.com/OtherRawFoodDietRecipes.html


http://www.raw-food-for-the-beginner.com/OtherRawFoodDietRecipes.html

http://www.freedomyou.com/raw_diet_meal_plan_freedomyou.aspx

http://www.living-foods.com/recipes/

https://www.rawlifehealthshow.com/

http://www.rawfoodrecipes.com/recipes/

http://www.therawtarian.com/raw-food-recipes

Raw Meal Plans

RAW PECAN PIE

Summary

Preparation Time30 MinDifficulty LevelEasyHealth IndexHealthyServings6CuisineAmericanCourseDessertTasteSweetMethodAssembledDishPieVegetarianVeganMain IngredientPecan

Ingredients

For the crust Almonds 1 Cup (16 tbs), soaked overnight Walnuts 1⁄2 Cup (8 tbs), soaked Raisins 1⁄2 Cup (8 tbs) Cinnamon powder 1 Pinch Nutmeg powder 1 PinchFor the filling Pecan nuts 1 Cup (16 tbs), soaked for 6 hours Banana 2 Medium Dates 1⁄2 Cup (8 tbs), pitted Nutmeg powder 1 Pinch Cinnamon powder 1 Pinch Vanilla bean powder 1⁄2 Teaspoon

Nutrition FactsServing size

Calories 441 Calories from Fat 261

% Daily Value*

Total Fat 31 g48%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.7 mg0.1%


http://www.ifood.tv/network/pecan/recipes

http://www.ifood.tv/network/vegan/recipes

http://www.ifood.tv/network/pie/recipes

http://www.ifood.tv/network/assembled/recipes

http://www.ifood.tv/network/sweet/recipes

http://www.ifood.tv/network/dessert/recipes

http://www.ifood.tv/network/american/recipes

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Total Carbohydrates 40 g13.3%

Dietary Fiber 8.1 g32.2%

Sugars 24.3 g

Protein 9 g18.6%

Vitamin A 0.7% Vitamin C 6.1%

Calcium 10.2% Iron 12%

*Based on a 2000 Calorie diet

Directions

GETTING READY 1. In a food processor, add almonds, walnuts, raisins and blend till coarse. 2. Put the cinnamon powder and nutmeg powder an continue blending till it forms a sticky ball. 3. Transfer it on a plate or pie pan and spread it evenly from center towards the edges. Press gently.

MAKING 4. In the food processor add the pecan, banana, dates, cinnamon powder and nutmeg powder. Process it till fine as desired. 5. Pour it on the almond walnut crust. Spread evenly spatula. 6. Decorate with Pecan nuts and refrigerate if desired.

SERVING 7. In a serving plate, slice the pie and serve it garnished with banana slices and almonds or as it is.


http://www.ifood.tv/recipe/a-sweet-and-scrumptious-raw-food-recipe-for-pecan-pie-447#



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Warm Cacao with Cinnamon

One of my favorite winter treats that I used to drink every day is Hot Chocolate. I used to make itwith whole milk and sugar, often topping it with a huge dollop of whipped cream. Makes me shudder just to think about it! I still enjoy my favorite drink, but now I reap the benefits of this raw food recipe of the healthier version. Made from almond milk, cacao and agave, it is deliciousand healthy. I keep the heat under 116 degrees, so I can maintain all the wonderful nutrients. It is warm and very satisfying!

Warm Cacao with Cinnamon

• 1 C Almond Milk (see below) • 1-2 T Cacao (to taste) • 1 T Agave (or more to taste) • Sprinkle of Cinnamon.

Combine all ingredients in a blender or with an immersion blender. The blender will thicken it nicely. Warm to 116. You can do this in the vitamix or VERY carefully on the stove. If you use the stove, you need to stop heating before it gets to temp as it will continue to heat even after the heat source is removed. You can use a candy thermometer to check temp.

Almond Milk

• 1 C Almonds, soaked at least 6 hours • 4 C filtered water • 2 dates


http://www.rawmazing.com/wp-content/uploads/2009/10/HotCacao.jpg

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• 1 vanilla bean.

Drain almonds from soaking water. Add to vitamix with 4 C of the filtered water, dates and vanilla bean. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes.


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ANOTHER EGGLESS NUT NOG

• 4 cups of Rich Almond Milk, (see below) • ½ cup agave syrup • 1 tsp. non-alcohol vanilla • ½ tsp nutmeg • ¼ tsp. cinnamon • ¼ tsp. turmeric

Blend all of the ingredients until smooth. Chill well before serving.

RICH ALMOND MILK

• 2 cups almonds soaked (1/4 cup dry soaked for 8 hours) • 3 cups purified water

Blend the almonds and the water in a high-speed blender on high speed until smooth and strain through a nut milk bag or a knee-high panty hose. Keep the almond pulp for later use by freezing it or dehydrating it.


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Raw buttery popcorn recipe

Ingredients

4 cups cauliflower florets (approx. 1 head)

2 tablespoons nutritional yeast

1 tablespoon extra virgin olive oil

1 tablespoon onion powder


Rating

Rate me!

Preparation Time

10 min

Total Time

10 min

Serving Size

2 servings

Shelf Life

Eat immediately

Equipment

Dehydrator

Directions

1. Break up an entire head of cauliflower into florets. Your sizes will vary, but think popcorn sized. :) Place florets into a huge bowl.

2. Place all remaining ingredients on top of the cauliflower florets and stir gently and for quite a while to ensure that all of the florets are coated with the craycray delicious flavours.

3. Line two dehydrator trays with parchment paper. Gently place the coated florets onto the parchment-paper lined trays.


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4. Dehydrate for an hour on high (140 degrees F). Then lower the temperature to 110F for another 8-10 hours. Florets will crisp up and shrink about half in size.

5. Eat immediately, preferably in front of the TV while watching a good movie!


These are cauliflower cheesy popcorn craziness that explode in your mouth with fabulous popcorn and cheesy and buttery flavor.

If you're not sure how long to dehydrate these for, best to opt for "over-drying" versus "under-drying." They are more popcorn-like the drier they are. In this picture they still have some moisture left in them because I couldn't wait for them to finish before eating! I like it when they are super small and dried out best, though.

It's best to eat these immediately because they will lose their crispness quite quickly (because they will absorb the moisture in the air).

PS: These also taste really good undehydrated, so feel free to make them and eat them totally raw (undehydrated). They taste different, but still good.

PPS: This recipe is dedicated to Gail B. who first introduced me to the idea of making cauliflower popcorn. Mwaw!

PPPS: Nice pics, huh??? I got the little popcorn container and everything. That's how much I wanted to share this recipe with you!


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Raw pumpkin crumble recipe

Pumpkin Filling

1 cup pumpkin puree

3 tablespoons maple syrup (or agave nectar or honey)

2 tablespoons coconut oil



Crumble

1 cup dried coconut

1 cup pecans (or walnuts)

1/4 dates


1/4 cup dried cranberries (optional)

Rating


Preparation Time

10 min

Total Time

10 min

Serving Size

3 servings


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http://www.therawtarian.com/sites/default/files/styles/recipe_original/public/IMG_3056.jpg?itok=C-XYsoR4

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Shelf Life

Store separately in fridge

Equipment

Food Processor

Directions

1. Place all "pumpkin" ingredients into a bowl and stir until well combined. Set aside.

2. Re: "crumble," briefly process coconut, nuts and salt until pecans are reduced in size.

3. Add dates and continue to process until mixture is coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)

4. Optional: Once crumble is done, you can optionally add in your dried cranberries for additional festive color.

5. Once you are ready to eat, combine as you wish (see pics). Generally, the crumble should go on TOP because it won't get soggy as quickly.


Here's a perfect Halloween, Thanksgiving or Christmas treat that can be whipped up super quickly. No prep or waiting required!

Some warnings for ya!

Do not combine the fruit with the crumble mixture until you are ready to eat!! Otherwise everything will get soggy. Avoid assembling the two until *immediately* before eating. Leftovers should be stored separately - one container for crumble, another container for the pumpkin mixture. Feel free to make both items and store them in the fridge in advance though.

I love cinnamon, I mean, I am BONKERS for cinnamon. But PLEASE listen to my cinnamon measurement. Stick to the 1/2 teaspoon. Don't over-do it! Thank you.


http://www.therawtarian.com/raw-pumpkin-crumble-recipe#

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Raw vanilla drop cookies

Ingredients

2 cups dried, shredded coconut

1/2 cup tahini (sesame seed BUTTER)

1/2 cup maple syrup (or agave nectar or honey)

1/2 cup coconut oil (liquid)

1 teaspoon pure vanilla extract (or 1 vanilla bean)


Rating

4.7272754.7/5 (from 11 ratings)

Preparation Time

10 min

Wait Time

30 min

Total Time

40 min

Serving Size

15 cookies


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http://www.therawtarian.com/sites/default/files/styles/recipe_original/public/blondies1.jpg?itok=AB54lEsq

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Shelf Life

Store in freezer for 2 weeks

Equipment

None

Directions

1. Add all ingredients into large bowl except the shredded coconut.

2. Stir with spoon until well mixed.

3. Once combined, add shredded coconut. Stir again until well combined.

4. Drop cookies onto a cookie sheet. Cover and freeze for at least 30 minutes. (Cookies will harden when cooled.)

5. Store leftover raw vanilla drop cookies in freezer.


No equipment required! Which means less dishes to clean, which is always a good thing!

Best served cold, straight-out of the freezer because coconut oil will liquify again once warm.

This recipe makes approximately 15 drop cookies. These are super sweet and rich, so just one after dinner does a lot to satisfy that sugar fix!

Please note: the tahini is definitely the secret ingredient in this recipe. So do not try to substitute it with anything. (And do NOT use sesame seeds instead of real oily/liquidy tahini! The texture will be all screwy and not good if you do that. For realz!)


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Raw white chocolate bars

Ingredients

3 cups dried, shredded coconut

1/4 cup maple syrup (or honey or agave nectar)

1 teaspoon pure vanilla extract


Rating


Preparation Time

7 min

Wait Time

1 hour

Total Time

1 hour 7 min

Serving Size

10 pieces

Shelf Life

1 week in freezer


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http://www.therawtarian.com/sites/default/files/styles/recipe_original/public/raw_white_choco_pan.jpg?itok=yrDTw2OZ

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Equipment

Food Processor

Directions

1. Place dried, shredded coconut in food processor. Process for a couple of minutes. (It will seemlike the coconut is too dry and you will want to add liquid. DON'T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!)

2. Once it starts to get quite moist, add all remaining ingredients and process again until almost similar in texture to wet oily peanut butter! Or hummus! You know, all wet! (Or perhaps not QUITE as wet as hummus or PB, a bit crumblier than that, but it should definitely be moist and not grainy at all.)

3. Spoon your crazy white mixture into whatever molds/dish you want and PRESS DOWN FIRMLY WITH YOUR HANDS. (I don't have a lot of fancy cooking molds, so I just threw the mixture into a shallow glass dish and PRESSED IT DOWN FIRMLY with my hands.)

4. Place in freezer for at least 30 minutes. (It will harden and turn into what you see in the pic.)

5. YOU NOW HAVE RAW WHITE CHOCOLATE. Store it in the freezer at all times. Don't eat too much or you'll get a chocolate headache lol.


Now, this recipe will confuse and confound you. Why? Because it is so easy and bizarre and the coconut transforms into "white chocolate" right in front of your eyes. In fact, you just have to try it to believe me! OK, so as you can see, I call it "white chocolate" even though it is mostly coconut. It does have a coconutty flavor, so do not be surprised about that, but to me it tastes more like white chocolate than like coconut. This raw white chocolate recipe is ridiculously sweet and heavy, so you can really only handle a nibble at a time.

A food processor is definitely required for this recipe. People, when I say that, you must listen to me. Stop blending when I tell you to processs, k? :) And vice versa. Said with love! Because I want you to succeed at this whole raw food thing!

I keep it in the freezer all the time. If you let it get warm, it will get all messy.

TIP: If you are one of those fancy people, you can use candy molds to make all different kinds ofwhite chocolate candy, but all I did was press it into a dish and then cut/break into pieces once frozen. Because I am SO not fancy!

TIP: Leave a few tablespoons of the mixture in its unfrozen state and you can use the crumbly stuff for fun things, like crumbly sweet topping over chopped berries <drool>

CLARIFICATION: I took this picture with coconut oil in the background, but I did not use any coconut oil in this recipe. Sorry to confuse you. I was just uncooking up a storm yesterday and took a whole bunch of pictures at once.


http://www.therawtarian.com/raw-white-chocolate-bars#

Raw Meal Plans

Raw strawberry vinaigrette salad dressing recipe

Ingredients

1 1/2 cup fresh strawberries

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar


Rating


Preparation Time

5 min

Total Time

5 min

Serving Size

4 servings

Shelf Life

4 days in fridge


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http://www.therawtarian.com/sites/default/files/styles/recipe_original/public/vinaigrette1.jpg?itok=xpOIHphZ

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Equipment

Blender

Directions

Place all ingredients into blender and blend until smooth!


This raw strawberry vinaigrette reminds me of classic raspberry vinaigrette - but without the "grit" of raspberry seeds. And with only four ingredients, it's a snap to whip up in the blender!

The strawberries are what give this recipe its delightful sweet, fruity, tangy flavor. So be sure to use strawberries with lots of flavor! Fresh are best.

This recipe goes perfectly with spinach salad!

I like my salad dressings really sweet, and this recipe is naturally very sweet due to the strawberries (as long as your strawberries are nice and sweet.) No additional sweeteners are required.


http://www.therawtarian.com/raw-strawberry-vinaigrette-salad-dressing-recipe#

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Raw chocolate mousse recipe

Ingredients

1 large avocado

1 banana

3 tablespoons coconut oil

4 tablespoons raw cacao powder

2 tablespoons honey/agave nectar/maple syrup


Rating


Preparation Time

5 min

Total Time

5 min

Serving Size

3 servings

Shelf Life

3 days in fridge


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Equipment

Food Processor

Directions

1. Place all ingredients in food processor. Process until extremely smooth. (You can't over-process this one, so do keep going until it's perfectly mousse-like!)

2. Spoon mousse into individual dishes and refrigerate for at least 1 hour before eating.


What makes this raw chocolate mousse recipe so special? The addition of avocado gives it that fluffy, mousse-like texture. And to get the full effect of the texture, you'll want to refrigerate it for at least 1 hour before noshing on it!

Note that the coconut oil is an important ingredient - it's what helps the mousse harden up a bit inthe fridge.

Because this is such a small recipe, it whips up best when made in a food processor.

For extra flavor and fun, add fresh berries to your mousse when eating!

PS: Make sure your banana and avocado are fresh and at the peak of perfection.


http://www.therawtarian.com/raw-chocolate-mousse-recipe#

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RAW TURKEYLESS TURKEY!

100% Raw Vegan Turkey- No tofu here!

Raw Turkeyless TurkeyEquipment: Food processor, dehydratorPrep time: Soak nuts overnight. Dehydrate turkey 12-14 hours.Serves: 5-6

Ingredients5 ounces walnuts (about 2 cups)5 ounces almonds (about 2 cups)1 pound carrot pulp1 medium onion, diced small1 Tablespoon raisins, soaked just long enough to make them soft (while you are getting your other ingredients together should be enough time)1 Tablespoon good olive oil1 Tablespoon caraway seeds, ground1 Tablespoon Italian seasoning (I didn't have Italian seasoning, so I used Costco/Kirkland brand Organic 20 Spice No Salt Seasoning)Sea salt to taste

MethodSoak nuts 6-8 hours or overnight. Drain nuts and rinse well.Combine all ingredients in food processor until you have a pate. It should be firm, not soggy, andhold together when you press it together.Shape your "turkey" into whatever shape you like. Many people make a loaf. I am goofy about making food look festive, so I shaped a turkey body, then separately shaped two drumsticks and two wings. After they were dehydrated, I assembled the "turkey" on the platter.

Tip: if you are Googling recipe ideas the night before Thanksgiving (not that I have ever done


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that, hahaha) and do not have 12-16 hours to dehydrate, you could simply shape a loaf, slice it, and dehydrate the slices. Or you could shape lots of wings and drumsticks to dehydrate. Any small shape will dehydrate more quickly than the big solid turkey.

You could also eat this not dehydrated, and it is still safe and tasty. However, dehydrating this recipe really makes a big difference in texture, flavor, and color. It als makes the turkey warm, and holds together better. I highly recommend dehydrating this recipe- but I tell you all of that just to point out that if all you do is get it in the dehydrator for a couple of hours, you'll be fine. It's just for taste and texture- it's not like undercooking a real turkey :)


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Easy Raw Vegan ( and warm!): Green Bean Casserole

Easy Raw Vegan Green Bean Casserole!?

AtV Green Bean CasseroleStep 1.

Green BeansIn a mixing bowl combine the following:

1 lb (2 1/2 to 3 cups) fresh Green Beans - sliced on the bias, or chopped however you like1 Tbsp Lemon Juice

1 tsp Coconut Nectar //or// 1 tsp Date Sweetener1/2 tsp Garlic Granules //or// Garlic powder

1/2 tsp Onion PowderMix all of the above ingredients into a bowl and let marinade for at least a couple of hours. I let

mine marinade overnight.-

Step 2.Caramelized Onions

1/2 Large White Onion - thinly sliced.Toss Onion in a pinch of salt and 1/2 tsp of Canola oil

Dehydrator: Place sliced Onion onto Parchment paper and Dehydrate for 2 hours or until"wilted" looking. Remove and refrigerate until ready to assemble Casserole.

Conventional Oven: Place sliced Onion onto a sheet of Parchment paper, place parchment paperonto a cooling rack, place cooling rack onto a cooking sheet/pan. Set oven to lowest heat

possible, leaving the oven door cracked open place your Onions in oven and "dry" them forroughly 1 hour, or until "wilted" looking.

-Step 3.

Almond-Onion ToppingInto a zip-lock baggy combine:

1/2 c Amonds


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1 tsp Onion powderpinch of Salt and Pepper

Get out your rolling pin or heavy flat skillet and pound those Almonds into a crumble!-

Step 4.Creamy Mushroom Sauce

You can make this sauce in either a Food Processor or by hand. Please read carefully for*directions to successfully make this by hand.*By Hand: 1/2 c raw unsalted Cashew Butter

Food Processor: 3/4 c raw Cashews1 tsp Lemon juice

1 tsp Onion powder1 tsp Nutritional yeast

1/4 tsp ground Celery Seed (celery salt will work, just be careful with any additional salt)2 pinches of dried/ground Thyme

*1 or 2 Handfuls of dehydrated Crimini Mushroom - crumbled (you can usually find these pre-dried at any grocery store, just ask!)

Salt & Pepper to taste*1 c Water

*By Hand: In a large mixing bowl combine all of the sauce ingredients. Crumble yourMushroom into the bowl. Proceed to slowly add your water, whisking as you go. You may notend up needing the entire cup of water, so be careful to not add it all at the same time! Once all

of the ingredients have been mixed together move on to assembling your Casserole! In Food Processor/Highspeed Blender: Combine all of the sauce ingredients including

Mushrooms and Water. Puree until smooth - for roughly 3 to 5 minutes. Now get ready to makethat casserole!

-Step 5.

Assemble & Heating your Green Bean Casserole

Heating with a Conventional Oven:Set your Oven to its very lowest heat, leaving the door closed until your Casserole has been

Assembled ---Add your Caramelized Onions and Green Beans together in a Shallow Casserole dish, spreading


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them out evenly. Pour your Sauce over/on-top of your Green Beans. Top it off with the OnionAlmond Crumble. Place your Casserole dish into the warm oven - leaving the door cracked

open - for up to 1 hour. Remove when warmed through and ready to eat!-

Heating with a Dehydrator:Assemble Casserole as noted above in a very shallow Casserole dish. Warm in dehydrator for 2to 4 hours. When Beans are warmed through remove from Dehydrator and serve immediately!


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Spiced Cranberry Sauce

What you need:

12 ounces fresh cranberries1 cup sugar1 cup orange juice1 stick cinnamon1/8 teaspoon nutmeg1/8 teaspoon all spice1/8 teaspoon ground clove

What you do:

1. Heat the sugar and orange juice in a medium pot. Once the sugar begins to dissolve, add the cranberries and spices.2. Cook until the cranberries begin to dissolve and pop. Remove from heat. Allow to cool so the cranberry sauce will thicken. Remove the cinnamon stick. Serve.

Preparation Time:Cooking Time:15-20 minutesServings:6-8Recipe Category:Thanksgiving


http://www.vegweb.com/recipes/holidays-events/thanksgiving

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Stuffed Zucchini "Parmigiana" Happy New years everyone!I'm excited to have more free time now that the Holidays have passed. I've missed my kitchen, and weekly foodie routine...so, cheers to falling back into normalcy and regaining our lovely routines.I had every intention to post this recipe yesterday, but the laziness of new years day got away with me...no excuses, but better late then never.And I'm truly excited about this one!

Stuffed Zucchini "Parmigiana" w/ Apple-Tomato-Bell Pepper Marinara

While the details of this recipe may seem a bit lengthy in comparison to my usual recipes, I promise you that it's much more simple than it appears - and the results are very very rewarding. I really hope you'll give this recipe a try, and pass it along too! Here are the tools you will need:

• 1 large cutting board • 1 of the following: A very sharp knife, A vegetable peeler, or A veggie mandolin. • 1 large mixing bowl • 1 small mixing bowl • 2 medium sized shallow bowls OR 2 deep dinner plates • 1 basting brush • 1 nut grinder OR coffee grinder (clean from coffee grounds of course) • Blender OR Food Processor • 1 fork

------Step 1 - the "Parmigiana":In your nut grinder/coffee grinder place the following:1 c Sunflower Seeds1 tbsp Onion powder2 tbsp Nutritional yeast1 tsp dried ParsleySea Salt*Grind*


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Now you have your dried Parmigiana mixture! Put this dried mixture into an air tight container and store in the refrigerator...but don't forget about it because you'll need it very soon.

------Step 2 - the Basting mixture:Bare with me here - this may seem a bit strange, but I promise all of these flavors work really well together!In a small mixing bowl place the following:2 tbsp Yellow Mustard (you can use Stone Ground Mustard if you prefer)2 tbsp pureed Medjool Dates (I always keep a jar of pureed dates in my fridge for my sweetener, if you're not like me then you can just sub the dates with another form of sweetener to your liking such as honey, maple syrup, or stevia)2 tbsp of waterMix well. Set this Basting mixture aside...but not too far from your work station.

------Step 3 - The Zucchini1 to 2 Large Zucchinis, washed, and the ends removedThinly slice the Zucchini Length-wise. You don't want the Zucchini to be any thicker than 1/4 of an inch.Set aside the Zucchini and move on to the last step in the preparation phase.

-------Step 4 - (One of my newest favorite foods) Apple-Tomato-Bell Pepper Marinara:Place the following in your Blender OR Food Processor1 Medium Apple - cored and sliced1 Medium Tomato1/2 Large Red or Yellow Bell Pepper*Puree*Add to the pureed mixture:1 tbsp Apple Cider Vinegar1 tsp Onion Powder2 pinches of "Italian Seasoning" (Dried: Basil/Oregano/Thyme/Rosemary/Marjoram)2 pinches of Parsley2 pinches of Garlic GranulesSea Salt and Cracked Pepper to taste*Puree Again*Remove mixture from blender/processor and store in an air tight container in the fridge. Let it sit for at least 30 minutes so the flavors can meld.

Now - on to the assembling!------

Assembly Step 1 - Basting:In your your shallow bowl or deep dinner plate begin "Basting" both sides of your thinly sliced Zucchini:


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You do not want to over saturate your Zucchini with the mustard base - only a very thin coat is necessary, just enough to wet the Zucchini and give it a light yellow tint. Once you've basted all of the Zucchini (roughly 6 to 10 slices - depending on how large your slices are, and how big your want your portions to be --- see below for variations on plating size) Set the "basted" Zucchini aside and move onto the "Parmigiana" step.

------Assembly Step 2 - "Parmigiana":

In your other shallow bowl OR deep dinner plate pore a layer of your dried "Parmigiana" mixture and place a slice of the "Basted" Zucchini on top. Use a fork to press the Zucchini into


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the "Parmigiana" mixture. Turn the Zucchini over and repeat until the Zucchini has been evenly coated.

Yummm!Okay. So at this point you should have coated all of your Zucchini with the dried "Parmigiana" mixture. Set all of your lovely coated Zucchini aside (but not too far away), and move on to making the "Stuffing".

------Here's my very rough recipe for a simple yummy wilted Swiss Chard salad that is the perfect "stuffing" for this recipe. (If you don't have Swiss Chard on hand you can use Spinach instead)

Wilted Swiss Chard (Or Spinach) StuffingIn large mixing bowl prepare the following

1 bunch of Swiss Chard, stems removed, chopped roughly, and massaged until wilted/broken down1 hand-full of Walnuts, chopped very well2 to 3 heaping tbsp of the dried "Parmigiana" mixture3 to 4 heaping tbsp of the Apple-Tomato-Bell Pepper Marinara1 tbsp of the "Basting" mixture*Mix all of the above very evenly* (I forgot to metention that when I don't feel like getting my hands all wet and messy I'll opt to use a potato masher like the one featured in the above picture. It's a great tool for not only mashing, but massaging your greens! Try it sometime!)

------Assembling the PlateLay the the strips of Zucchini "Parmigiana" parallel to each other, each strip should be slightly overlapping...


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Then you take your fork and press down on the seams of each zucchini strip so they "bond"...

From here you will want to place a good heaping amount of the Wilted Swiss Chard "stuffing" on the strips of Zucchini...like you would if you were rolling sushi. Use your hands, or a good sized knife to lift up the edges of the zucchini and begin rolling it up properly into a lovely log...

Yay! Look at that lovely stuffed Zucchini "Parmigiana"! Don't forget to add a layer of the Apple-Tomato-Bell pepper Marinara on either the bottom of the plate, or poured over the top of the Zucchini...or both. Either way you can't really go wrong with this meal.And if you prep ahead of time and store all of the ingredients in the fridge the assembly for this simple meal goes rather quickly. I've already enjoyed this recipe four times since putting it together...and it's probably going to stay high on my list of favorite foods. It hits your taste buds in all of the right places, and I really hope you take the time to make it so that you can agree withme.


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Brown "Rice" Another Staple Recipe? Yep, yep, yeppers!

I've actually been sitting on this one for a little while now, and only yesterday perfected it.Naturally I'm beyond excited to share it with you guys! Like many other Staple Recipes to come

be sure to bookmark this one, as you will be seeing it's appearance in the near future. One more important thing about this dish --- I cannot tell you how incredibly good it is, and how

much it tastes like short grain brown rice! So if you're like me and looking for alternatives toeating cooked grains, I hope you'll give this recipe a try. I don't think you'll be disappointed.

AtV Brown "Rice"(Please don't be intimidated by this recipe due to it's multiple steps - they are so easy, and SO

worth it!)---

Step 1. Brown "Rice" prep3 c Oat Groats - soaked 16 to 24 hours, then drained, rinsed and dried - removing as much of the

soaking liquid as possible. I like to do this by wrapping my Oat Groats in cheese cloth andsqueezing it a few times.

Place all of your Oat Groats into your Food Processor and pulse roughly 10 times, or until yourOat Groats have been evenly broken/chopped. ***You do not want to make Oat Groat meal, so

be careful not to over process.You can also opt to chop your Oat Groats by hand. This may take some time, but the end result is

well worth it.---

Step 2. Brown "Rice" FlavoringCombine the following into a Nut Grinder (my nut grinder is just a fancy coffee grinder in

disguise):1/2 c Pumpkin Seeds

2 Tbsp c Brown Flaxseed meal


http://www.addictedtoveggies.com/search/label/Staple%20Recipe

http://www.addictedtoveggies.com/search/label/Staple%20Recipe

http://i32.photobucket.com/albums/d50/Sarahfae/Staple%20Recipes/DSCN4366.jpg

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1 Tbsp Dillweed - dried1 Tbsp Nutritional yeast

Sea Salt to taste---Grind until the above ingredients become a fine powder---

---Step 3. Making your Brown "Rice"

In a medium sized mixing bowl combine the following:3 c Oat Groats - previously chopped

Entire batch of Brown "Rice" Flavoring (see above)- Mix evenly -

2 Tbsp Coconut Aminos//or// Nama Shoyu to taste- Mix evenly -

Warming Method:Choose from one of the Raw Food Warming Methods noted here.

Evenly spread your brown rice mixture out onto a parchment lined baking sheet or dehydratortray.

Warm your brown rice mixture for 1/2 hour to 1 hour total - or until your mixture dries slightly.(You're doing this only to remove some of the access moisture)


http://www.addictedtoveggies.com/p/raw-vegan-warming-methods.html

http://www.coconutsecret.com/aminos2.html

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Brown 'Rice' Sushi

I've already eaten five rolls of this sushi so far over the course of this week, and that's notcounting the rolls that are in my fridge (I'm taking them camping with me tomorrow). To beperfectly honest, one of the foods I've had a big problem with converting to an "uncooked"

recipe has been sushi. I've done the cauliflower rice, the sprouts, the chopped zucchini, you nameit and I've probably given it a try. In my opinion sushi is something that just doesn't taste right

without rice...Nori isn't the same to me when paired with anything else. In fact I don't even reallylike the taste of Nori without real rice. The problem? I can't eat rice without suffering incredible

stomach pains and...well...lets just say other "unlady-like" symptoms. This is why I love Oatgroats, and why I now can enjoy sushi (and Nori!) once again, in a whole new "uncooked" way!

Ready? Let's go!

Brown 'Rice' SushiThis recipe is very similar to my Brown 'Rice' - with a slight tweaking

(soaked Oat groats)Step 1.


http://www.addictedtoveggies.com/2010/07/atv-staple-recipe-brown-rice.html

http://i32.photobucket.com/albums/d50/Sarahfae/Foods/DSCN5095-1.jpg

http://i32.photobucket.com/albums/d50/Sarahfae/Foods/DSCN5135.jpg

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Brown 'Rice' Prep3 c Oat groats - soaked 16 - 24 hours

After your Oat groats have finished soaking proceed to drain, rinse, and dry them - removing asmuch of the soaking liquid as possible. I like to do this by wrapping my Oat Groats in cheese

cloth and squeezing it a few times.Transfer your Oat Groats into your Food Processor and pulse roughly 10 times, or until your Oat

Groats have been evenly broken/chopped. ***You do not want to make Oat Groat meal, so becareful not to over process.

You can also opt to chop your Oat Groats by hand. This may take some time, but the end result iswell worth it.

(chopped Oat groats)---

Step 2. Brown "Rice" Flavoring

Combine the following into a Nut Grinder (my nut grinder is just a fancy coffee grinder indisguise):

1/4 c Pumpkin Seeds2 Tbsp Brown Flaxseed meal

1 Tbsp Dillweed - dried1 Tbsp Nutritional yeast

Sea Salt to taste---Grind until the above ingredients become a fine powder---



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(Ground Brown Rice Flavoring)---

Step 3. Making your Sushi 'Rice'

In a mixing bowl combine the following:3 c Oat Groats - previously chopped

Entire batch of Brown "Rice" Flavoring (from Step 2)- Mix evenly -

2 Tbsp Apple Cider Vinegar2 Tbsp Date Paste

Optional: 2 Tbsp Coconut Aminos //or// 1 Tbsp Nama Shoyu- Mix Evenly - (at this point the mixture will begin to get sticky - this is a good thing!)

Your 'Rice' will look like this:

Store your Sushi 'Rice' in an air tight container - it will keep in your refrigerator for about 2weeks, and up to 3 months in your freezer. If I'm worried that I won't be able to consume all of

the rice before it spoils in the fridge then the freezer is a wonderful option.Now lets assemble some Sushi!


http://www.coconutsecret.com/aminos2.html



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The same technique as making normal Sushi rolls applies here. Using a metal spoon, smooth outyour 'Rice' onto your dampened Nori sheet...

Add your favorite Sushi fillings --- the above roll had Broccoli stems, Red Bell Pepper, GreenOnion, and my Favorite - Sweet Garlic Aioli with a few dashes of Cayenne for a kick.

Another favorite combination of mine is: Avocado, Carrot, Green Onion, and Spicy AlmondButter (basically Almond Butter and Cayenne).


http://www.addictedtoveggies.com/2010/08/atv-staple-recipe-sweet-garlic-aioli.html




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Raw Spiced Pear Cobbler Recipe

This easy, gluten free, raw pear cobbler recipe is perfect in the fall when pears are at their sweet, juicy best. This is a healthy, satisfying treat that can serve as a snack, dessert or even part of breakfast. Pecans, walnuts, coconut, dates, spices, and pure organic extracts create a lovely crumble topping with lots of flavor. The cobbler holds nicely for a couple of days in the refrigerator, and can be eaten on its own or paired up with a topping. We love this dessert plain, but for those of you who want something creamy as an accompaniment, try Vanilla Tofu Whip, Walnut Cream or Almond Cream. My husband has eaten this perched on top of a bowl of oatmeal for breakfast!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 ½ pounds (5-6 cups) of pears*, cored and cut into 1” chunks• 2 tablespoons agave nectar (vegan) or raw honey (non-vegan) or maple syrup (not a raw

sweetener but delicious!)• ½ teaspoon lemon zest• 1 tablespoon lemon juice• ½ teaspoon ground ginger• ½ teaspoon pure vanilla extract• 1 cup dried unsweetened shredded coconut• ½ cup walnut pieces or hazelnuts• ½ cup pecan pieces• 5 large medjool dates, pitted and chopped• 1/2 teaspoon almond extract• ½ teaspoon ground cinnamon powder• ½ teaspoon ground ginger• Pinch of ground cloves• Pinch of grated nutmeg or mace• Pinch of sea salt


http://macrobiotic.about.com/od/desserts/r/figsandalmondcream.htm

http://macrobiotic.about.com/od/desserts/r/WalnutCream.htm

http://macrobiotic.about.com/od/desserts/r/VanillaTofuWhip.htm

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Preparation:

Gently toss the fruit with the agave, lemon zest and juice, ginger and vanilla extract. Divide the fruit amongst 4 dessert glasses (or place in a single 8” serving dish) and set aside.Place the remaining ingredients -coconut, walnuts, pecans, dates, almond extract, cinnamon, ginger, cloves, nutmeg and salt- in a food processor and pulse the mixture until it is coarsely ground but still has texture. Divide the mixture between the 4 dessert dishes, scattering evenly over the top to form a thick “crust”. The crisp can be served immediately or chilled.Serves 4 *My preference is for the firm, flavorful and juicy Bosc or Anjou pear. If you want an extra juicy cobbler, add one or two Bartletts, which are very soft, super juicy pears. Copyright 2012 by Jen Hoy


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Caramel Apple Pie ~ Raw

What you need:

Filling:5 apples, peeled and sliced 1/8 inch thick1/2 cup raisins4 tablespoons agave4 tablespoons lemon juice1 teaspoon cinnamon1/2 teaspoon pumpkin pie spice Crust:1 cup walnuts1 cup raisins Caramel:4 tablespoons almond butter2 tablespoons agave2 tablespoons olive oil4 tablespoons water

What you do:

1. For filling, in a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated. Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice. This isn't meant to dry the apples, but to soften them and let the flavor intensify.2. For crust, in a food processor fitted with the "S" blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes. Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm.


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3. For the caramel, in a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth. Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.

This may possibly be the best apple pie I've ever had.calories: 462fat: 24 grcarbs: 64 grprotein: 6 grSource of recipe: I wrote this recipe.

Preparation Time:20-30 minutes, Cooking time: about 2 hoursCooking Time:about 2 hoursServings:6Recipe Category:Raw Dessert


http://www.vegweb.com/recipes/raw-food/raw-desserts

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Raw Cinnamon Apple Oatmeal

What you need:

1 apple, chopped1/2 teaspoon cinnamon1 1/4 cups raw, unhulled oat groats (soaked for 10-16 hours), divided1 banana, sliced4 dates, chopped6 pecans and/or walnuts, chopped

What you do:

1. Lightly pulse the chopped apple in a food processor or blender. If you prefer a smooth consistency, add water as necessary and puree. You may also need to add a little water if your apple is less than juicy.2. Add cinnamon and 1 cup oats (keeping 1/4 cup aside for garnish). Continue to pulse. Your finished mixture should have some texture.3. Divide mixture into two bowls, and garnish with remaining oats, banana, dates and nuts.Walla! You can up the nutrients by topping your oatmeal with superfoods like chia seeds, goji berries, or raw cacao. Just know the more you add the less “apple pie” you’ll taste. The oatmeal and apple mixture will keep in the fridge for one day, but why wait?Source of recipe: Created to satisfy a craving for comfort food.

Preparation Time:Cooking Time:Servings: 2


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RAW PUMPKIN PIE

A raw food pumpkin pie recipe to finish off your raw Thanksgiving! Raw food enthusiasts will be thrilled to know that eating pumpkin pie, one of the most familiar, comforting, enticing foods for an American palette, is not only possible, but thoroughly enjoyable. So serve up your comfortwith an extra heaping of antioxidants and beta-carotene this holiday season. Adjust the spices to your liking and feel free to add others like ginger, cardamom or mace. This raw food pumpkin pie recipe will give you even more to be thankful for!

Prep Time: 25 minutes

Chill Time: 30 minutes

Total Time: 55 minutes

Yield: One 9-inch Pie

Ingredients:

• Pie Crust:• 2 cups macadamia nuts, almonds, walnuts or other nuts• 1 1/2 cups medjool dates or other soft dates• Pie Filling:• 4 cups pumpkin cubes, skin and seeds removed• 1 1/2 cups banana slices• 3/4 cup agave nectar• 1 teaspoon cinnamon• 1/4 teaspoon nutmeg• 1/2 teaspoon ground coriander, optional• 1/4 teaspoon allspice, optional• Pinch cayenne, optional• 1 tablespoon lemon juice

Preparation:

1. To make the crust, grind the nuts for a few seconds in a food processor with the s-blade. Add the dates and process for about 40 seconds or until the mixture is sticky and builds up the sides of the bowl without falling into the center. You may want to add a small amount (try 1 teaspoon at a time) of agave nectar to get it sticky enough to hold together when you press it with your fingers.

2. Press the crust mixture into the pie plate. You can make the crust as thick or thin as you like, depending on your love of nuts.

3. Place all of the filling ingredients in a blender and blend on high speed until you have a puree consistency. If your blender is not very durable, you many want to add the pumpkin last and a little at a time, and possibly even cut it into smaller pieces first to avoid burning out your


http://vegetarian.about.com/od/glossary/g/agavenectar.htm

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appliance.

4. Pour the filling into the crust and chill in the refrigerator for at least 30 minutes before serving.

Enjoy your raw food pumpkin pie this Thanksgiving!


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RAW APPLE PIE

Ever had a raw apple pie? After reading this recipe it may be hard to stop yourself from running to the store and grabbing the ingredients to make this great dish. It’s an American classic done raw, vegan and right!

Raw Apple Pieyields 1 pie

Crust1/4 cup water (or date soak water)3/4 cups walnuts, soaked1/2 cup almonds, soaked3/4 cups pecans, soaked8 dates, pitted, soaked1 cup raisins1 1/2 cups oats1 tsp. apple pie spice

Filling2–3 ripe bananas, sliced1 Tbsp. maple syrup6 cups apples, peeled (3 cups grated, 3 cups diced)1/2 raisins (optional)1/8 cup lemon juice (optional), with additional sweetener6 dates, pitted, chopped

Garnish: pecans, strawberries, raisins

1. Soak all nuts, dates and raisins for 20–30 minutes.2. In a food processor, using the “S” shaped blade, blend the oats and pie spice (cinnamon, nutmeg and allspice combination) until it becomes like a flour. Remove from processor. Optional~ blend in 1/4 cup of dry almonds.3. Add the date soak water, dates, raisins and nuts to the processor and blend. Add the oat flour


http://gentleworld.org/wp-content/uploads/2012/06/Pieapples.png

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mixture to it. Batter should be fairly dry. If too wet, add some more oats.4. Press into a pie shell forming a bottom and sides.5. Slice two bananas into 1/4” rounds. Lay each slice flat next to each other to cover the pie shell bottom.6. In the food processor, blend the remaining banana, maple syrup, and one cup of grated apples until creamy.7. Add mixture to the remaining five cups of grated apples. Optional: add 1/2 cup raisins and/or 1/4 cup lemon juice (if adding lemon juice, add more maple syrup). Add dates. Mix.8. Place the filling into the pie shell on top of banana slices. Garnish with pecan halves and raisins or strawberry slices. Chill for several hours and serve.


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Raw recipe site links:

http://www.therawtarian.com/raw-food-recipes http://www.rawfoodrecipes.com/recipes/ https://www.rawlifehealthshow.com/http://www.living-foods.com/recipes/ http://www.freedomyou.com/raw_diet_meal_plan_freedomyou.aspx http://www.raw-food-for-the-beginner.com/OtherRawFoodDietRecipes.html


tree of life holistic wellness center · 2018. 11. 19. · raw food enthusiasts claim that a raw...

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