LemonHead Recipe Box

[mtmouse]

Yes, the cake is quite dense. However, I've been making similar raw cakes for quite some time now, so that wasn't such a surprise to me. But some of the others are made with raisins, or maybe I used just regular dates--I wasn't prepared for how tasty this one was! (Actually, the cake itself isn't very sweet at all, which I suppose is a good thing since the frosting really "takes the cake", as it were!)

[Res]

Res & Kathy, the two of you are too cute!

Kathy, I agree with you about the cake pan...Res wasn't fooled...I think the close up shots and our minds eye created our reality...I'm going to have to either double the recipe or purchase smaller cake pans. Kathy, wasn't the little cake quite heavy? I could just about use it as a dumb bell

Res...I was cookin' and uncooking up a storm the last weeks of my cleanse. My son and hubby loved it. Now, I must get in the mood to make raw dishes 'cus my hubby has only made me salads...

Oh how terrible to have to double the recipe.

I'm so happy right now and not just because it's my last day. I've really missed this thread and the others in the raw food forum. Can't wait to swap and try different recipes. Especially THAT CAKE! But alas, I'll have to wait a bit. Ah, anticipation.

[Res]

Yes, the cake is quite dense. However, I've been making similar raw cakes for quite some time now, so that wasn't such a surprise to me. But some of the others are made with raisins, or maybe I used just regular dates--I wasn't prepared for how tasty this one was! (Actually, the cake itself isn't very sweet at all, which I suppose is a good thing since the frosting really "takes the cake", as it were!)

I'm not a frosting person - at all, but I do love fugdy stuff and whipped cream frosting but this one looks amazing.

[Res]

Although I love the Raw Apple pie posted in this thread the idea of cardamon is piquing my interest and so is Cinnamon Sauce!. So those of you eating let me know if this is good if you try it.

Apple Pie



It is absolutely time to make apple pie, especially when 14 apples rest in wait of their destiny. The process of making this recipe didn’t begin with the apples, but with the main ingredient for the crust, the almonds. I like to soak raw almonds to sprout and then dry them using my dehydrator or the natural heat of the sun. This step is optional so if you prefer, you can forego soaking and drying altogether.

I’m sure you can imagine making these or a variation on the shape and size. Here I made use of a square cookie cutter that worked double duty. It helped to make the individual crust base uniform and after I place the crust on a plate, I fit the cookie cutter over the crust and filled it with the apples, then slowly lifted it ~ et viola! The apples line up perfect with the outline of the crust.
This is a great recipe to make ahead. Prepare each component - crust, apples, cinnamon sauce – and store in individual containers in the refrigerator. Bring to room temperature before assembly.
Another great thing about this recipe is the combined scent of pungent cinnamon and freshly cut apples that infuse the kitchen air with aromatic apple pie.
Apple Pie


I used pink lady apples here, but any type of apple available, sweet, sour, or a combination, will work.
Crust

2 cups almonds, soaked, dried
8 cardamom pods, seeds removed from pod [discard pod shells], crush seeds
1/3 cup agave
2 tablespoons lemon zest, 1 tablespoon reserved for garnish
1 tablespoon lemon juice
½ tablespoon organic vanilla extract
2 teaspoons ground cinnamon
Place almonds and cardamom seeds into a food processor and processor until ground to a fine grainy consistency. Add the agave, 1 tablespoon lemon zest, lemon juice, vanilla extract, and cinnamon. Process to combine ingredients into a ball.
Remove the crust, scraping the side and bottom of the processor bowl to remove any remaining crust. Place the crust on a clean cool flat working surface or cutting board. Use a rolling pin to roll out the crust thin, about ¼ inch thick. Shape as desired. Carefully lift the crust from working surface with a spatula. Reserve in a covered container.
Apples

4 small apples, peeled, cored, chopped [about 4 cups]
2 tablespoon agave
2 tablespoon lemon juice
½ teaspoon ground cinnamon
Mix the chopped apples, agave, lemon juice, and cinnamon together in a bowl. Set aside in covered container.
Cinnamon Sauce

4 tablespoons agave
2 tablespoons ground cinnamon
Stir the agave and cinnamon until well combined.
To Assemble And Serve

Reserved lemon zest
Place crust on individual plates, top with apples, and drizzle the cinnamon sauce over the apples. Garnish each pie with reserved lemon zest.
Makes 8 individual pies [depending on the size and shape

[Res]

Oh gosh...





Shiitake Sushi



Rice
3 medium jicama, peeled, roughly chopped
Process chopped jicama in a food processor until it resembles small gains of rice. Squeeze out most of the excess liquid with clean hands or a cheesecloth.

Marinated mushrooms
3.5 ozs shiitake mushrooms
1/4 cup soy sauce
1/4 extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
Stir together the soy sauce, olive oil, garlic, and ginger. Add the mushrooms and coat with the marinate. Marinate at least an hour. Slice larger mushrooms into approximately 1-inch strips.

Nori Squares
1 sheet untoasted raw nori [I used Maine Coast Sea Vegetable], cut into bit-sized squares
Take a sheet of untoasted nori and cut with a serrated knife [I used my Kyocera serrated ceramic knife] to cut along the perferations on the sheet. There should be seven nori strips, but I only use the five inner strips, saving the 2 outer strips for another use. Stacked the nori stripe atop each other, picked up the stack, fold it over and cut it in half at the fold with a pair of kitchen scissors. Fold the cut stack in half and cut in half. You should have 20 squares, approximately 1 1/2 inches.

1/2 avocado, thinly sliced
small piece fresh ginger, finely grated
fresh chives, cut in half

Assembly
Shape the jicama rice into small bite-sized squares and place on a nori square. Top the rice with a slice or two of avocado, then a pinch of grated ginger, and then a slice or two marinated mushrooms. Garnish with fresh chives.
Makes about 20 pieces

[mtmouse]

I've made jicama rice from Raw Food Real World and it's surprisingly good. However, theirs is slightly sweetened and flavored like real sushi rice, and I suspect would taste better than just the straight jicama. Those sure are beautiful though! I've always wrapped and rolled and cut my sushi into rounds, but this shape would be easier!

[Res]

How pretty is this? I love this woman. I would imagine it looks even better up close and in person.



Cauliflower makes a great vegetable rice-like alternative. It has a subtle nutty, slightly sweet flavor and is available year round but it’s in season and at its best from December through March.
Serve this recipe as a main or a side dish, either way it is delicious. Another good thing, I love the simplicity of one-dish meals, and this one has a great mix of flavors for little fuss.

Orange Cauliflower Rice with Dried Currants and Almonds


1 head cauliflower, roughly chopped into 1-inch pieces
2 oranges, 1/2 an orange juiced, remaining 1 1/2 segmented
2 tablespoons extra virgin olive oil
Sea salt and fresh ground pepper, to taste
1 small bunch curly parsley, coarsely chopped
2 stalks celery, thinly sliced
1/2 white or yellow onion, finely chopped
2 green onions, thinly sliced
1/2 cup dried currants,
1/2 cup almonds, coarsely chopped
Cut away the cauliflower florets from the stalk by making incisions along the base of the stalk with a shape knife. Break away the cauliflower flowerets, then break or roughly chop the cauliflower into 1-inch pieces. Wash the florets carefully and drain off any excess water. Working in batches, chop the cauliflower in a food processor in short pulses until roughly the size of grains of rice (the sizes will vary from a combination of very fine pieces to larger pieces). Transfer the cauliflower into a large bowl.

Cut one orange in half and juice one of the orange halves [reserve the other half for segmenting]. Add the extra virgin olive oil the juice and whisk together and season with sea salt and fresh ground pepper, to taste. Pour over the cauliflower rice and stir to mix. Add the parsley, celery, onions, dried currant, and almonds; stir until well mixed, then carefully fold in the orange segments.

Garnish with parsley or orange segments.

Serves 4

[Res]

Raw cauliflower and I don't get along very well *cough* but this looks lovely and some of you may want to try it.




Cauliflower Florets with Mustard Cream Sauce and Capers


The cream sauce gets a kick of spiciness from the ground yellow mustard. Prepared Dijon-style mustard can substitute for the dry mustard. If capers aren’t available, green or black olives are great stand ins.

1 head organic cauliflower, separated into florets
1 cup cashews, soaked for 1 hour
¾ cup filtered water
2 tablespoons lemon juice
1 tablespoon yellow mustard, ground or prepared Dijon-style mustard
1 tablespoon extra virgin cold pressed olive oil
½ tablespoon minced onions
½ tablespoon minced garlic
½ teaspoon sea salt
¼ teaspoon black pepper
Cut away the core of the cauliflower from the bottom by making incisions along the base with a shape knife. Break away the cauliflower flowerets; then break into small bite-sized floret pieces. Wash the florets carefully and drain off any excess water. Set aside.

Place all the remaining ingredients, except the cauliflower florets, in a high-speed blender, and blend until smooth and creamy, about 15 seconds.

Divide the cauliflower florets between serving plates or bowls, pour the mustard cream sauce over the florets to coat, and sprinkle with capers and fresh chopped parsley or cilantro.
Serves 4

[Res]

(I could eat a ton of zucchini spaghetti. I use my spirul slicer. I like it better than Angel Hair pasta.)

Spaghetti with Aioli Sauce


Garlic lovers will ask for this again and again.

4 zucchinis
1/4 cup extra virgin olive oil
3 - 4 tablespoons freshly squeezed lemon juice
1 teaspoon Himalayan sea salt
3 small garlic cloves
1/2 teaspoon Italian seasoning
1/8 teaspoon freshly ground black pepper
Using a vegetable peeler or spiral slicer, cut the zucchinis into long thin strips to create vegetable “spaghetti�. Combine the olive oil, lemon juice, garlic, sea salt, Italian seasoning, and black pepper into a blender, and process until smooth. Pour over the zucchini pasta and serve.
Serves 3

[Res]

Fruit Kebabs with Citrus Cream Dip

Fruit Kebabs with Citrus Cream Dip


Make ahead: this dip will hold just fine in the refrigerator for a day or two.

Fruit Kebabs
Your choice of assorted fresh fruits
Rinse and prep fruit into bit-sized chucks and pieces.


Citrus Cream Dip
1 cup cashews - soaked 1-2 hours
6-8 Madjool dates
1 cup water
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1 teaspoon organic vanilla extract, optional
Blend all ingredients in a blender until smooth and creamy.