LemonHead Recipe Box

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Keffi's Pate'
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1/2 medium red onion
2 tablespoons tamari
1/2 cup coarsely chopped fresh basil
1/4 teaspoon freshly ground black pepper
This delectable pate' comes from restaurant keffi in santa cruz. it is uncooked and is made from pumpkin and sunflower seeds
that are soaked for six to twelve hours to achieve the desired taste and texture. more important, soaking starts the sprouting
process, which improves the nutritional value of the seeds. spread a tortilla with the pate', top with lettuce and tomato, and roll up.

Put the pumpkin and sunflower seeds in a medium bowl and cover with water. allow to soak for 6 to 12 hours. drain, rinse thoroughly, and drain again. put the soaked seeds and all the remaining ingredients in a food processor fitted with the metal blade. process until smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at least 1 hour before serving.

The pate' keeps up to 3 days in the refrigerator.

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Walnut Coconut Pate:

Ingredients:
1 1/2 cup raw walnuts
1 1/2 cup raw pine nuts
2 bunch fresh parsley
1/4 fresh coconut
1/2 jicama
1-2 red bell peppers
Spices:
1/2 tsp. dill
1/8 tsp. liquid smoke
1 tsp. garlic pickle
1 tsp. tomato powder

Instructions:
1) In food processor: grind each nut and parsley separately: walnuts, pine nuts, coconut until smooth.
2) In a food processor: mix nuts and spices (except jicama and bell pepper) blending until smooth. Spice to taste.
3) Serve with jicama and red bell pepper 'chips.'
25 minutes to prepare. 4-6 servings.

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Tastes Like Hostess Crumb Donuts
by Lucy Yeh
1 cup raw almonds
1 cup very soft, pitted dates
1/2 cup finely shredded banana squash
1/2 cup shredded coconut
more shredded coconut for rolling
splash olive oil
vanilla
1-2 tablespoons nutmeg
sea salt

Put almonds in food processor and process to very fine pieces. Add dates, a little at a time. Add splash of olive oil, a little salt and a little vanilla. The mixture will look like very coarse meal at first, and then all of a sudden it will come together in one big ball.

Take the big ball out of the food processor and, using your hands, mix in the shredded squash, the nutmeg and the shredded coconut until it is all mixed in. Taste and add more coconut or nutmeg if desired.

Roll the mixture into small balls, and roll in shredded coconut to cover. Place on a plate in a single layer and chill in the freezer until firm. After they are firm, you can put them in a container; they will keep for a very long time in the freezer.

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Cinnamon Walnut Caramels or Cinnamon Walnut Turtles
by Colleen Holland

2 cup walnut
1 cup honey
1/2 cup cinnamon
1 tsp vanilla

Various spices and nuts can be substituted. Can add coconut and dried fruits.
In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoughly coated. Form into small clusters and dehydrate at least 24 hours

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DRIED FIG BARS
Here's my favorite bone-builder recipe. This one gives you calcium with magnesium in the sprouted grain, calcium with phosphorus in the nuts and sunflower, and calcium with boron in the dried figs. An unbeatable balance of living minerals for living bones!
(adapted from the recipe Almond Macadamia Fig Squares in "Vibrant Living" by James Levin and Natalie Cederquist)

Crust: 1 cup almonds
1/2 cup macadamia nuts or cashews
1/3 cup sunflower seeds (or a cup if you leave out macadamia)
1/2 cup oat flour (grind whole oat groats in a coffee grinder)
2 cups wheat sprouts (sprouted for 2 days)
1 cup pitted dates
1/2 vanilla bean, chopped
Filling: 15-30 small whole dried figs

Soak the nuts and seeds 3 hours, and dates 1/2 hour. Grind wheat sprouts first in food processor then everything else except figs (add little date soak water if needed). Press half this crust mixture into Teflex sheet of Excalibur Dehydrator. Puree figs in food processor and spread over crust. Top with the remaining crust. Cut into squares. Dehydrate for ten hours, or longer if you want crunchier.
Excalibur is the ONLY dehydrator with NON-STICK solid Teflex sheets -- so fruit leathers and crunchies like fig bars easily peel off. No need to oil the sheet.

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This sounds so good. And Technically Wild Rice isn't rice at all. It's grass seed.

Avocado Salad

1 cup wild rice, soaked 3 days (change water daily)
Hass avocados, organic, mashed
Add to avo:
1 small red onion, minced
1 small red bell pepper, minced
1/4 lime: the juice
1/2 tsp. cilantro, dried
3/4 tsp. kelp (sea seasoning)
sprigs of oregano
cayenne to taste

Mix all ingredients together.

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Oh my lord...help me.

Blueberry Dream Bars
2 cups ground walnuts, pecans, or brazil nuts or combination
1 cup shredded coconut
2 cups pitted honey dates, soaked 2 hours in 1 1/2 cups water

Filling:
4 cups blueberry puree
1 cup soaked dates or agave syrup to sweeten
3 tbs. psyllium to thicken

Topping:
1 recipe pecan crumble.


In a food processor, grind the nuts until mealy, slowly adding in the coconut and dates. This mixture should start to form a dough like consistency; if not, add a tablespoon or so of water. Press into a spring form pan to make a crust about 1/2 inch thick.
Blend blueberries to make 4 cups puree and add in agave syrup or dates to sweeten. Add psyllium to thicken. Spread this layer about 1/2 inch thick over the top of the crust layer.
Make Pecan Crumble and sprinkle on top of blueberry layer. Chill for 2 hours, remove sides of spring form pan, and cut into triangles. Serve with "Basic Ice Cream or a nut cream.
Pecan Crumble:
2 cups pecans
1/4-1/3 cup agave syrup or honey.

In a food processor, process the pecans until crumbly. Slowly add in the agave syrup to slightly moisten. If it clumps together then dehydrate for a couple of hours until it can crumble between your fingers.

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No really - - help!

Mock Tuna Salad
Serves four
* 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.

Beet Relish
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.

Cranberry Sauce
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.

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From Peter's Newsletter:

4. My wife's raw cranberry relish
One of my sharp-eyed readers pointed out I forgot to say what to do with the hot sauce! So here's the corrected recipe.
Ingredients:

• 1 cup fresh cranberries
• 1 cup raw walnuts
• 1/2 cup pitted dates
• 1 orange, juice and zest (rind shavings)

Directions:

1. Grind the cranberries and dates in a food processor to a medium fine pulp.
2. Put these in a separate container temporarily.
3. Grind the walnuts in the food processor to a medium pulp.
4. Add them to the cranberry date mixture.
5. Grate the orange zest super fine over the cranberry mixture.
6. Squeeze the orange juice over the mixture.
7. Optionally, you can add cinnamon, nutmeg or cardamom.
8. Stir well and let marinate in the refrigerator for 1 hour.
9. Remove from the refrigerator and taste. Add more dates, honey or agave nectar if you prefer it sweeter.

Send my wife an email and tell her how you liked this and any changes you made.

[Veggiegal]

Hi Everyone! Hope all those that detoxed recently were successful! I went for 10 days this time - it is too cold where I live I wanted soup!!! Wondering if anyone has a recipe for a good, slightly gooey granola bar! I have found a local home made one but want to create my own!!!! The one I adore has oats, cherried, sunflower seeds, almonds, honey, coconut, pecans, canola oil, sesame seeds, wheat bran, cinnamon, dates, peanut butter and butter. Would love any suggestions - my new "treat" is becoming costly and I can probably make slightly "healthier" but would have no idea on the measurements. Thanks!