No really - - help!
Mock Tuna Salad
* I found that 1/2 of a recipe even made a lot...
from Rawvolution by Matt Amsden
For the salad:
3 cups soaked raw sunflower seeds
3 to 4 stalks celery, diced
1/2 bunch scallions, diced
2 Tbs. dulse flakes* (I didn’t add these)
1/4 dill * (I used parsley)
For the dressing:
1 1/2 cups thai coconut water* (Use the coconut solids from the co-op, add a teaspoon of that to water to make coconut water, no need to stir it in since it all gets blended)
6 cloves garlic, peeled
1 cup fresh lemon juice
1 Tbs sea salt
2 1/2 cups raw macadamia nuts, cashews, pine nuts
1/2 cut stone ground mustard
Combine all of the salad ingredients and toss to mix thoroughly.
In a high speed blender, combine all of the dressing ingredients and blend thoroughly. Pour the dressing over the salad, toss to mix well, and serve.
Soak the sunflower seeds in pure water for 2-4 hours, drain and dry. Mock Chicken Salad
Replace the dulse flakes and dried dill with 2 tbs. each of dried thyme, oregano, and sage.
Raw Food Gourmet - Tuna Phish Rolls
4 cups Raw walnuts, soaked several hours to overnight, drained and re-dried in refrigerator or dehydrator for a few hours
1/2 cup Apple Cider vinegar
1/2 cup Extra virgin olive oil
2 cups carrots, chopped
one small onion
one clove garlic
1/2 cup parsley
unrefined salt and fresh ground black pepper to taste
2 cups celery, chopped
1 package raw (untoasted) nori sheets Place walnuts in dry food processor fitted with a S blade and pulse to small chunks. Pour into a large mixing bowl. Puree carrots, onion, and garlic with liquids. Pulse in celery, parsley, and seasonings. Thoroughly mix in bowl with the nuts. On a dry surface with dry hands, spread out a sheet of nori. Place a thick line of filling mix across the width of the nori and roll up snugly. Seal by dipping a finger in water, running it along the edge and then pressing together. Cut into rolls with a sharp knife and place on a nice plate. Refrigerate until served. Note: nori wrappers will quickly soften, so don't make these too far ahead unless you want to eat them with a fork instead of as a finger food.
Raw Food Gourmet - Swedish Neatball Dinner
Finger food for a potluck or buffer, or to make a meal accompanied by a green salad and fresh sauerkraut.
2 cups Raw walnuts, almonds, or hazelnuts, soaked a few hours to overnight and drained
1 cup Raw hulled sunflower seeds, soaked a few hours to overnight and drained
2 cups Carrots, chopped
1 leek or onion
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 cup Fresh ground flax seed meal
Poultry seasoning or fresh herbs such as sage, rosemary, thyme, parsley, oregano, or marjoram to taste
unrefined salt and fresh ground black pepper to taste.
Sweet and sour Sauce:
1/2 cup Raw apple cider vinegar
1/2 cup Nama Shoyu or other unpasteurized soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon raw honey or agave nectar or to taste
2 cloves garlic
2 cups dried tomatoes
1 apple or pear, chopped.
Place nuts and sunflower seeds in food processor fitted with an S blade and process to a coarse meal. Pour into large mixing bowl. Add carrots, onion, garlic, oil, herbs, and salt and process until well grated and mixed. Grind 1/2 cup whole flax seeds in a spice grinder or dry blender. It will expand to cup. Process into carrot mix. Combine everything with nutmeal and thoroughly mix with clean hands.
Roll mix into small balls and place on mesh dehydrator sheets for several hours. Dry until firm on the outside. For the sauce, place liquids in a blender with the apple and garlic and puree. Add tomatoes and immerse in liquid. Let sit at least an hour to soften. Puree when soft. Dip warm neatballs in sauce and return to dehydrator for an hour to firm up coating if using as a finger food. Serve with remaining sauce.
I Am Grateful - I Am Giving
Marinated Kale Salad - serves 4
1 cup marinated shiitake mushrooms (See page 155)
4 cups shredded kale
1 cup hijiki seaweed ( presoak for 2 hours, drain)
1 cup shredded carrots
1 cup julienne-cut cucumbers
1/2 cup sesame seeds to garnish
For the Marinade
1/2 cup olive oil
1/3 cup fresh orange juice
2 1/2 tablespoons Nama Shoyu
2 1/2 tablespoons rice vinegar
1/2 tablespoon sesame oil
1/2 jalapeno pepper
1/4 teaspoon salt
To make the marinade, blend all ingredients until well combined.
For the salad, slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu. Set aside. In large bowl place kale, drained hijiki, carrots, and cucumbers. Drizzle with marinade and toss until well coated. Remove shiitake mushrooms from liquid and add them to salad mixture. Toss lightly. Divide salad onto four plates and garnish with sesame seeds.
I am Grateful - I am Focused
Brazil Nut Parmesan cheese - makes 1 1/2 cups
1 cup Brazil nuts
1 teaspoon chopped garlic
1/3 teaspoon salt. In the bowl of a food processor fitted with the S blade, process until fluffy. At Cafe Gratitude this is one of our most popular garnishes. High in selenium.
I am Grateful - I am Cheerful
Sun Burgers - makes 10 patties
1 cup soaked walnuts
1 cup soaked pumpkin seeds
7 sun-dried tomato halves (presoak in water for 4 hours, reserve liquid)
2/3 cup mushroom stems or tops (any kind will do)
2 tablespoons Nama Shoyu
1/4 teaspoon salt
1/3 cup grated carrot
1 teaspoon chili powder
1 teaspoon Italian herbs
1/2 teaspoon chopped garlic
3 tablespoons olive oil
Rinse and drain seeds and nuts. Drain the tomatoes, reserving the liquid.
Place all the ingredients into a food processor fitted with the S blade. Add 1/2 cup of the soaking liquid and puree. Scrape down nd add liquid if necessary to form a paste. Remember, you're looking to create something dry enough to form into patties. Have ready one dehydrator tray fitted with both a grid and a teflex sheet. measure out 1/4 cup of your mixture and pat down into a patty and place onto the Teflex sheet. Repeat until you've used all you mixture. Dehydrate at 145 for 1 hour and then reduce temperature to 115 until about half dry. These will store in the fridge for a few days, no problem.
The Raw Transformation
Macadamia Nut Cilantro Cheese
Great spread on crackers or filling for sushi
1 1/2 cups macadamia nuts, soaked overnight
2/3 cup chopped cilantro
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic
1/2 tsp paprika
dish of cayenne or fresh ground black pepper
celtic salt to taste Rinse nuts and place in the blender or food processor with all the rest of the ingredients. Blend or process until you have a thick cheesy texture. Add a little water if necessary. Keeps 5-7 days in the fridge. Makes 2 cups.
1 large beet, grated
1/2 sweet onion, minced
1/2 cup olive oil
1 tsp. minced ginger
1 clover garlic, minced
1 1/2 tbs. lemon juice
jalapeno, minced, to taste
celtic sea salt, bragg's, or nama shoyu to taste mix all ingredients and place in a glass jar. will keep for seven days in the fridge. Variation: you can make a carrot relish by substituting carrots for the betters, or better yet, try a combination relish. makes 1 1/2 cups.
4 cups fresh cranberries
2 oranges, peeled and seeded
2 apples, peeled and cored
1 cup pitted honey dates, soaked 1 hour
pure water if needed Christy added nuts and horseradish and used honey instead of dates. Place all ingredients in the vita mix or blender and blend until desired consistency is achieved. Use a little water if needed. If you want your sauce sweeter, add more dates and blend together with the rest of the mixture. Makes 3 cups.