LemonHead Recipe Box

[Res]

Mmm, mouth is salivating. I'm gonna make a batch on Saturday and save them. Thank you!

[Res]

Hitting the jackpot: http://www.rawsacramento.net/recipes.htm

BETTER THAN MOM’S TOMATO SAUCE

3 cups tomatoes, diced
4 Tbs. apple cider vinegar
1 Tbs. honey, or maple syrup
1/2 to 3/4 tsp. sea salt (to taste)
1 Tbs. Italian herbs mix (a mix of basil, thyme, oregano, and garlic)
1/2 cup fresh basil, or 2 Tbs. dried
1 1/2 cups sundried tomatoes
1 tsp. jalapeño pepper
1 medium garlic clove

Blend until smooth. If you do not have a Vita-Mix, you will need to
soak the sundried tomatoes in water beforehand. Soak them for a few
hours, then discard the soak water. Makes 2 cups.


Burrito Salsa and Avocado in Nori!

This is a cool treat when you are traveling. Its nice and filling and tasty yet simple. You make salsa (tomatoes, onions,
cilantro, lemon, Celtic Sea Salt and jalapeno peppers or cayenne). Mash up an avocado and mix in salsa. Wrap in Nori or lettuce leaves. Think
burrito!

Raw Eggplant Lasagna

This transition recipe is from the book, "The Sunfood Cuisine."

EGGPLANT LASAGNA

1 medium to large eggplant
2 cups water
1/4 cup nama shoyu, or tamari sauce
1/2 tsp. sea salt (optional)

Cut eggplant thinly lenghtwise. Marinate in water, nama shoyu, or
tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the
eggplant slices with a paper towel.

Prepare the following in separate bowls:
1 cup BETTER THAN MOM’S TOMATO SAUCE
2 cups shredded zucchini
a few slices of red onion

Cheese sauce:

1/3 cup tahini
1/3 cup olive oil
2 Tbs. nama shoyu, or tamari sauce

Mix together in a bowl until smooth.

Create different layers, alternating:

Eggplant, tomato sauce, shredded zucchini, cheese sauce,
eggplant, tomato sauce, etc. Finish with shredded zucchini, and
decorate with a few slices of onion. Serves 2-4.

[Res]

Maybe I'll make this for super bowl sunday!

Hearty Chili
Makes 6 cups

Marinated vegetables:
1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into ½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Celtic Sea Salt
1 Tbs. lemon juice
2 Tbs. olive oil

Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

Hearty Chili sauce:
1 large tomato
1 cup sun-dried tomatoes, soaked with enough water to cover
¼ cup olive oil
1 ½ cups purified water
1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper
½ tsp. celery seed
½ tsp. oregano
½ tsp. cumin
1 ½ tsp. chili powder

6 pieces of cornbread, chopped into 1" pieces (do not blend)
Blend above ingredients except cornbread on high until smooth.
Pour blender mixture over marinated vegetables (make sure they have marinated long enough to be soft before doing this step)
Add cornbread and mix everything together. Serve warmed to 115 degrees and top with Cashew Sour Cream (see recipe)

[TOP]

Cornbread

1 ½ cups dry golden flax seeds ground into meal or soaked 4-8 hours and ground in a Vita-Mix blender (blend dry seeds first before getting your blender wet)
2 cups soaked raw almonds (1 ¼ cups before soaking) soaked 4-8 hours or 3 cups almond meal left over from almond milk and ½ cup oil
2 cups raw cashews or 1 cup raw cashew butter
1 cup pine nuts
1 10 oz bag of frozen corn or fresh off the cob
¼ cup raw honey
2 tsp. Celtic Sea Salt
2 cloves garlic

Put almonds in the blender with enough water to cover, and blend until creamy. Use a celery stalk as your spatula to keep things moving in the blender. If you are using almond meal instead of almonds, put 3 cups of almond meal in a large mixing bowl with ½ cup melted coconut butter or olive oil.
Blend cashews as you did the almonds, or add the cashew butter to the bowl.
Blend pine nuts, corn, and honey or maple syrup in the blender until creamy. You can stop blending while the corn is a little chunky if you like. You may need to add a little water to blend.
Put all ingredients in the bowl and mix well. Let sit for 15 minutes.
Spread the batter onto a 16" dehydrator tray covered with a Teflex sheet. Make the bread about ¼" thick. Score into 25 squares with the edge of your spatula or a butter knife. You should fill at least 2 trays.

Dry at 105 degrees for about 3 hours. Flip the bread and remove the Teflex sheet. Dry for another 3 hours or until bread is still very moist and is easy to lift. Store in the refrigerator for up to 1 week. Enjoy topped with sweet honey "butter."

Coconut Honey Butter

1/2 cup Pure Joy Coconut Oil (butter)
2 Tbs. honey
1/8 tsp. Celtic salt
A very small dash of turmeric for color
Mix by hand in a small bowl with a firm spatula or fork. Store at room temp in a glass jar.

I'm driving myself nuts!

[Res]

What is a good substitute for Pine Nuts? I don't like the flavor.

[mtmouse]

Depends on what you're using them for, I guess. In pesto, lots of people use walnuts as a substitute.

If you were making something more bland, then I'd suggest macadamias.

But really, any nut will do.

[mtmouse]

Okay, gang, I'm here to tell you that Ani Phyo's Raspberry Ganache Fudge cake is the best dessert I've had in a long time, raw or not!!!!

I was so skeptical at first, because I've made chocolate pudding with avocado and an earlier frosting recipe we have on here, and they just didn't cut it for me because I could taste the avocado.

But Tanya was absolutely right: you can't taste the avocado at all in here, and it DOES taste like frosting out of a tub from the store! Without all those nasty chemicals and other horrid things in there!

Now, I had to make a double batch of frosting (poor me!) because my food processor wouldn't process the amount in the recipe. And thus I used more than the recipe called for (but I think on the video they definitely give the impression there's more frosting than there really is from one recipe, and I like a LOT of frosting, LOL). I didn't use it all on the cake, but I probably used more than just the one recipe's worth. Even after "tasting" and licking the spatula and practically getting my head stuck in the food processor container , there was enough left over to save some of it to eat later with a spoon.

I used frozen strawberries, which is all I had. I think it would be even more perfect with raspberries (as did Ani, obviously). And fresh would be better. Of course, I couldn't wait for them to thaw, so they were partially frozen when I put them on there, and thus the cake is kind of leaky now. But that's no problem at all!

And another pet peeve: if they are going to put some fruit in the cake and some on top later, why don't they include that in the total called for in the recipe? !!! I think she was using a smaller-than-normal loaf pan in that video.

And I will say, after all that sampling and cleaning up and then a piece of the cake (1/8 of the total), even my prodigious sweet tooth has been satisfied! In fact, my head is spinning. Yikes.

I might try making the frosting part in the Vita-Mix next time, to see how that works. Oh, and I used Medjool dates for both the cake and the frosting. My other dates weren't soft enough.

I would serve this cake to guests any time. It's definitely going to be a staple in my kitchen!

[Res]

I'm laughing my head off that I forgot a key ingredient.
Take II

Raspberry Ganache Fudge Cake




Hello to “home-style� frosting—fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty rich flavor. This cake is to live for, it’s one of my favorites.
FUDGE CAKE

3 cups dry walnuts
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates
FROSTING

1?3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder
FILLING

1/2 cup raspberries
To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
Makes About 6 Servings

[Res]

Okay, gang, I'm here to tell you that Ani Phyo's Raspberry Ganache Fudge cake is the best dessert I've had in a long time, raw or not!!!!

I was so skeptical at first, because I've made chocolate pudding with avocado and an earlier frosting recipe we have on here, and they just didn't cut it for me because I could taste the avocado.

But Tanya was absolutely right: you can't taste the avocado at all in here, and it DOES taste like frosting out of a tub from the store! Without all those nasty chemicals and other horrid things in there!

Now, I had to make a double batch of frosting (poor me!) because my food processor wouldn't process the amount in the recipe. And thus I used more than the recipe called for (but I think on the video they definitely give the impression there's more frosting than there really is from one recipe, and I like a LOT of frosting, LOL). I didn't use it all on the cake, but I probably used more than just the one recipe's worth. Even after "tasting" and licking the spatula and practically getting my head stuck in the food processor container , there was enough left over to save some of it to eat later with a spoon.

I used frozen strawberries, which is all I had. I think it would be even more perfect with raspberries (as did Ani, obviously). And fresh would be better. Of course, I couldn't wait for them to thaw, so they were partially frozen when I put them on there, and thus the cake is kind of leaky now. But that's no problem at all!

And another pet peeve: if they are going to put some fruit in the cake and some on top later, why don't they include that in the total called for in the recipe? !!! I think she was using a smaller-than-normal loaf pan in that video.

And I will say, after all that sampling and cleaning up and then a piece of the cake (1/8 of the total), even my prodigious sweet tooth has been satisfied! In fact, my head is spinning. Yikes.

I might try making the frosting part in the Vita-Mix next time, to see how that works. Oh, and I used Medjool dates for both the cake and the frosting. My other dates weren't soft enough.

I would serve this cake to guests any time. It's definitely going to be a staple in my kitchen!

This is indeed good news! You cracked me up! Next time when you make the frosting make sure your hubby is there to pull you out of the food processor, just in case!

[mtmouse]

This is indeed good news! You cracked me up! Next time when you make the frosting make sure your hubby is there to pull you out of the food processor, just in case!

Are you kidding? We were fighting over it as it was. Hahahahaha!

[Res]

Are you kidding? We were fighting over it as it was. Hahahahaha!

That is so funny!!! I can't believe that this cake tastes SO good and there's nothing bad in it! Usually it's all the bad stuff that makes it taste good!

So you think the cake is bigger than what the video shows? I'm happy about that. lol