LemonHead Recipe Box

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Cold Black Ink Linguini With Spicy Sesame Sauce

1 package of hijiki soaked for 30 minutes,
2 scallions chopped,
1 cup broccoli chopped

Mix together and set aside while preparing the sauce.
Spicy Sesame Sauce

1/2 cup sesame seeds,
1/2 cup almonds,
1 t. minced ginger,
1 t. minced garlic,
1 T. nama shoyu,
1 T. miso,
½ lemon juiced,
¼ t. cayenne,
2 dates soaked,
¼ cup water

Blend till creamy and pour over salad.

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Quick and easy nut cheese
½ cup of Brazil nuts, ½ cup raw almonds, 1-2 cup pine nuts, ¼ red pepper, 1 clove garlic, ¼ red onion, Juice of 1 lemon, 1T. miso paste, 1/4 cup fresh basil, 1 stem Swiss chard, ¼ t. cayenne
Blend all ingredients until smooth or process in a food processor. You may need to add a little water to get the blending going. This cheese has the consistency of a ricotta. I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!

Smooth Flax Morning
1/4 Cup flax soaked over night in 2 cups water, 1 banana, 1T. lecithin granules, 1/2 t. vanilla, 1 slice of fresh ginger
Blend all together for a creamy morning meal.

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Special Hummus

2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup sesame seeds (hulled)
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika

Blend all of the ingredients in your Vita-Mix or food processor. Be sure that you use hulled sesame seeds, which are white. If you use a food processor, you should grind the seeds beforehand in a coffee grounder. Serve with vegetables.

Avocado Mayonnaise

1 avocado
1 /2 lemon, juice
2 Tbs. olive oil
2 Tbs. dulse flakes
1 tsp. curry powder
1 tsp. maple syrup, or 2 dates

In your food processor, mix the lemon juice with the avocado, and add the oil gradually with the other ingredients. You can easily double this recipe. Serve with vegetarian sushis, or use as a tip or a salad dressing.

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Herbed Pumpkin Seeds Pate

1 1/3 cups pumpkin seeds
2 Tbs. olive oil
2 green onions
1/4 fresh basil
1/3 fresh parsley
2 Tbs. lemon juice
1/2 – 1 tsp. sea salt (to taste)

Soak the pumpkin seeds for 4-6 hours, or overnight, and drain. Mix with the other ingredients in your food processor. Serve with vegetables or as a base for nori rolls.

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Are you kidding me? Who said you'd starve on a RAW FOOD DIET!

Cinnamon Rolls with Frosting

Dough:
2 ½ cups almond meal (leftover from making almond milk with the Amazing Nut-Milk, Juice, and Sprout Bag)
2 ½ cups flax meal (grind 1 1/3 cups whole flax seeds in your blender or spice grinder)
1 cup soft pitted dates, firmly packed
1/8 cup pure water
¼ tsp. Celtic Sea Salt
1 dash cayenne
¼ cup olive oil or Pure Joy Coconut Oil (flax oil is too heat sensitive)
Blend the dates and water in a food processor or blender until it becomes a paste. Mix everything in a large bowl and work with your hands until the dough is well mixed. Place the dough on a Teflex sheet or piece of wax paper and form into a ¼" thick square using your hands to shape it. Then cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Filling:
½ cup soft pitted dates, firmly packed
½ cup raisins
1 Tbs. cinnamon
1/8 cup water
extra raisins
½ cup soaked and dehydrated walnuts, coarsely chopped
Puree the first 4 ingredients in a food processor until the mixture becomes smooth. Spread the mixture onto dough. Sprinkle with extra raisins and walnuts. Using the Teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the Teflex or wax paper and place in the refrigerator until chilled. Slice into desired thickness and dehydrate at 105 degrees until warm.
Optional frosting:
1 cup raw cashews or pine nuts soaked 4 or more hours
(1 ½ cups after soaking)
¾ cup water
6 Tbs. honey or dates
juice of 1 small tangerine and the entire peel
1 tsp. vanilla

Blend until smooth and creamy. Add a little extra water if you want it thinner. Drizzle on top of dehydrated cinnamon rolls.

Tip: Keep rolls in your freezer. Dehydrate as needed.

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Marinated Vegetable Lasagna

3 medium yellow or green zucchinis or 2 small eggplants sliced lengthwise and marinated in the juice of 1 lemon and ½ tsp. Celtic Sea Salt
2 large Portobello mushrooms or equal amounts of shiitake or oyster mushrooms, chopped and marinated in Nama Shoyu or lemon and salt (see above)
1 ½ large bunches of spinach, chopped and marinated in Celtic Sea Salt and olive oil

1 cup finely chopped pine nuts for topping
Marinara:
2 cups sun-dried tomatoes, covered in water and soaked 2 or more hours
2 large or 5 small dates
2 cloves garlic
1/8 yellow or red onion
½ cup packed basil leaves, chopped
1 medium tomato
1 tsp. Celtic Sea Salt
½ tsp. Italian seasoning
Puree in a food processor or Vita-Mix blender until smooth. Add soak water from tomatoes if necessary.
Ricotta:
3 ½ cups macadamia nuts soaked 2 or more hours
½ cup pure water (you may need more)
2 cloves garlic
1 tsp. Celtic Sea Salt
½ tsp. Italian seasoning
Puree in a food processor until fluffy. Add more water as needed.To assemble, place ½ the marinated zucchini or eggplant in the bottom of a large lasagna pan (save the marinade for a salad dressing). Then layer ½ the ricotta using your fingers to spread it evenly. Next, layer all the mushrooms. You can puree them in the food processor for a "meaty" texture. Next, place ½ the marinara sauce. Then, the zucchini/eggplant. Then layer on all the spinach
Sauce Ricotta
Top with chopped pine nuts.
If it's a sunny day, place the lasagna in the sun for a couple hours, covered by a screen for protection. Otherwise, warm it in the dehydrator on 105 degrees until mealtime.

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Black Forest Cherry Brownies

4 cups soaked and dehydrated walnuts (Soak 2 ½ cups for 36 hours, rinsing every 12 hours. dehydrating is optional.)
¾ cup packed pitted dates
¾ cup raw carob powder
2 tsp. cherry extract
½ cup coarsely chopped walnuts or almonds (soaked and dehydrated for best results)
½ cup dried cherries or raisins
Puree 4 cups walnuts in a food processor until it becomes a fine meal. Add dates and continue to puree until well mixed. Add carob and cherry extract and puree again. Mix in the chopped nuts and cherries by hand. Press into a 9" square brownie pan. Refrigerate and slice. Serve with fresh sliced strawberries or raspberries or use frozen berries.

Will last for weeks in your refrigerator or freezer.

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Caesar Salad
Original recipe by Blessing

1/3 cup olive oil
½ cup water
1 Tbs. miso (light)
½ lemon, juiced
1 large or 2 small dates
2 cloves garlic

Blend well in blender.
Parma Pine Cheese

1 cup pine nuts
1 ½ tsp. olive oil or flax oil
¾ tsp. Celtic Sea Salt
Puree in a food processor on pulse until cheesy looking
Mix with 2 heads of romaine.
Tostadas
by Elaina Love and Matt Samuelson

Use romaine lettuce leaves or cabbage leaves as your tostada shell, and fill with Sunflower “Refried� Beans, Better than Beef, guacamole, salsa, and Pine Nut “Sour Cream.�

Sunflower "Refried Beans"
Serves 8-10


4 cups soaked sunflower seeds (2 ½ cups before soaking)
½ cup flax oil, hemp oil, or olive oil
3 ½ tsp. onion powder
2 tsp. chili powder
2 ½ tsp. cumin powder
1 tsp. Celtic Sea Salt
1 Tbs. unpasteurized dark miso paste
3 Tbs. raw tahini
1 Tbs. apple cider vinegar
¾ cup pure water
Put all ingredients in a food processor and puree until creamy.
Best served warmed in the dehydrator at 105 degrees.

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Better than Beef
Serves 8-10

4 cups pulp from your juicer of carrot, parsnip and/or celery root
1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
1/3 cup olive or flax oil
1/3-½ red onion, finely minced
3 tsp. onion powder
2 tsp. garlic powder
3 tsp. chili powder
2 tsp. cumin powder
¼ tsp. cayenne
1 tsp. Celtic Sea Salt
1 Tbs. unpasteurized dark miso paste

Using your hands, mix all ingredients well in a large bowl. Let sit for an hour or more for flavors to meld. Best served warmed in the dehydrator at 105 degrees.

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Pine Nut or Cashew "Sour Creme"
Serves 8


1 ¼ cups pine nuts or cashews, soaked 1 hour or more
½ cup young coconut meat or ½ additional cup of nuts
1 tsp. raw apple cider vinegar
½ tsp. unpasteurized light miso paste
¼ tsp. Celtic Sea Salt
1 ½ Tbs. lemon juice (about ½ lemon)
Blend all ingredients in a blender until smooth and creamy.
Will keep for up to 2 week in the refrigerator.

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Guacamole

1 large or 2 small ripe avocados
1 tsp. onion powder
½ tsp. Celtic Sea Salt
2 tsp. lemon juice
Use a fork to mash the avocado and seasonings.
To maintain the green color, leave an avocado pit in the guacamole