LemonHead Recipe Box

[Res]

Tomato Salsa
By Jackie Graff
Serves 8
4 cups tomato
3 jalapeno peppers, seeds removed
3 garlic cloves, minced fine
1 onion
juice from 2 limes
2 teaspoons Celtic Sea Salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup sun-dried tomatoes soaked in warm water
? Cilantro leaves, whole
? Basil Leaves
½ a red and yellow bell pepper, seeded

Place the tomato in a food processor and chop into small pieces, set aside in a bowl.
Put the jalapenos, garlic, onion, lime juice, salt, cumin, chili powder and your desired amount of cilantro & basil into the food processor and chop until very fine. Pour this mixture into the bowl with the tomato.

Next, chop the peppers in the food processor until fine and put them in the bowl with the tomato.
Finally, put the sun-dried tomato into the food processor and process until it’s smooth like tomato paste. Then mix this paste with the salsa in the bowl.
Flavors are best if they’ve blended for a few hours.

[Res]

Portobello Sandwiches
from the Radstrom family's recipes
portobello mushroom heads (1 per person, 2 if you're really hungry!)
nut butter (almond butter works well)
tomato
lettuce
avocado
onion
Spread nut butter on the underside of the mushroom head, about 1/4 inch thick works well. Slice the rest of the vegetables and layer on top. Eat like a sandwich!


Raw Spaghetti
from the Radstrom family's recipes
This is a great spaghetti substitute. You can use many kinds of vegetables for this. Some of our favorites are raw: squashes, zucchini or carrot. Also try a mix of several kinds of veggie for even more flavor!

Shred or use a vegetable slicer to create thin, noodle-like stands of whichever vegetables you like. A great device for raw spaghetti is the Spirooli* - it makes long, round strands of vegetable which are exactly like pasta, and is very fast! (If you don't have a Spirooli, use a grater and make longer strokes, or use a potato peeler, or slice the vegetables by hand.)

Top your raw spaghetti with crushed or chopped tomatoes, garlic, olive oil and Celtic sea salt. You can also add other vegetables such as chopped onion or mushroom. Fresh herbs like cilantro and oregano are great, too!

[Res]

Thai Soup
from Eating Without Heating* by Valya and Sergei Boutenko
This soup is fast to make which makes it good for large parties. It's out of this world in taste.
2 peeled cucumbers
2 cups water
1/2 cup walnuts
1/4 cup Nama Shoyu or other raw soy sauce
1 teaspoon Celtic sea salt
2 Tablespoons raw honey
1/4 cup chopped ginger
1/4 cup lemon juice
3 Tablespoons tumeric powder
fresh spicy pepper

Blend these ingredients in the blender until smooth. Add additional ingredients and stir well. Enjoy!

1 peeled cucumber, sliced thinly
1/2 cup dried mushrooms
1 bunch chopped cilantro

[Res]

Walnut Pate
From Raw Power by Stephin Arlin
3c walnuts
2-3 cloves garlic
1 small onion (or half a large one)
2-3 stalks celery
1/2 C fresh parsley
1 T fresh lemon juice
1-2 tsp Celtic Sea salt

Soak walnuts for 30 minutes then drain. Put garlic, onion, celery and parsley into food processor and process with s-blade until the ingredients are finely chopped. Add walnuts, lemon juice and sea salt. Blend until smooth, "coaching" the mixing if necessary. Makes about 3 cups. You can add 1/2 c water to the pate and blend longer to create a dip.
Variation - Use fresh dill instead of parsley.

[alicein1land]

Wow, Res! All of these recipes look really good! Or maybe it's just because I'm not eating at the moment... LOL

[Res]

South of the Border
From Living in the Raw by Rose Lee Calabro

1 cup almonds, soaked 12-48 hours and rinsed
½ cup sesame seeds, soaked 6-8 hours and rinsed
½ cup sunflower seeds, soaked 6-8 hours and rinsed
½ c lentils, sprouted
1 medium tomato
2 cloves garlic
½ red onion
2 T Bragg Liquid Aminos [we recommend Nama Shoyu instead, as Braggs is pasteurized]
2 T flax oil
1 T mild chili powder
1 T cumin
¼ t cayenne

Process all ingredients in a food processor using the "s" blade until the mixture is smooth.

[Res]

Mock Halibut Salad
by Howard Fisher

1 cup of pine nuts soaked in water for 4-6 hours
1 cup of macadamia nuts soaked in water for 4-6 hours
1 cup chopped yellow onion
½ cup chopped purple onion
1 cup chopped celery
½ cup fresh parsley
2 Tablespoons dulse flakes
Sea Salt to taste

Drain the soaked nuts and place in the food processor. Process the nuts until they become pasty. Empty the nuts into another dish. Cut the vegetables into workable pieces for the processor and process until the pieces are small. Blend the processed veggies with the nut mixture by hand and chill for an hour. Serve with leaf wraps or dehydrated chips.

[Res]

Carrot Cake
By Ursula Horiatis Makes 12 to 16 servings

1 pound of carrots
2 cups pineapple
2 apples
2 ½ cup soaked walnuts
2 cup soaked almond
2 ½ cup pecans
2 cup pumpkin seeds
½ tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder

Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
½ teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)

For decoration:
½ cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves

Step 1: Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste

Add soaked almonds and mix. Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste. Put all in a bowl. Add ½ cup raisins but ½ cup pecans and ½ cup walnuts in food processor and shred to little chunks only (not too fine). Add to dough in the bowl.

Cut carrots into chunks and shred in food processor until fine. Add pineapple and apple chunks and mix with psyllium powder. Add mixture to the dough in the bowl. Now mix all together by hand and pour into a spring form.

Step 2: For Frosting: Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.

Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.

[Res]

Honey Cream
By Jackie Graff

2 cups Macadamia nuts, soaked for 24 hours and drained
2 cups coconut milk from a young coconut (also called Thai coconut)
Meat from 2 young coconuts
1 teaspoon vanilla powder
Honey to taste - few tablespoons
Sea salt to taste - pinch or so

Place all ingredients except honey and salt in a food processor and process until smooth. Add honey and salt gradually until it is the way you like.

[Res]

Cashew Dip
by Marlene Glickman

3 cups truly raw cashews
1 bulb of garlic
5 inches of ginger root
Fresh basil, to taste
Splash of Nama Shoyu
½ teaspoon Celtic Sea Salt
Splash of Olive Oil
2-3 Jalapeno peppers
Water for processing

Blend the cashews and enough water in a food processor or Vitamix until smooth and creamy. Set aside. Blend all the other ingredients in a Vitamix or high powdered blender until completely chopped and pasty. If you don’t like spicy things omit the jalapenos, or seed them to reduce the spice. Mix the cashew paste with the rest of the ingredients and adjust the amount of salt and other flavors. Good for dipping fresh veggies or dehydrated crackers into!