This attractive dish resembles salmon casserole. But we know it's not!
Adding more kelp, dulse or any other sea veggies that you have on hand
will increase the seafood flavor. For fun, press into a mold and unmold
onto a platter, surrounded with kale and parsley, topped with almonds or
olives. This dish is elegant served with warmed Mushroom Gravy.
For a luncheon or brunch this recipe is lovely served in a scooped out
tomato.
2 cups almonds, soaked 8-10 hours
2 whole carrots
1/2 cup coarsely chopped red onion
1 1/2 cups finely minced celery
1/2 cup minced parsley
1/4 cup minced shallot or scallion
1/4 cup lemon juice
2 teaspoons kelp powder
1 teaspoon dulse powder or granules
1 tablespoon liquid amino's , 2 teaspoons nama shoyu or 1 teaspoon sea
salt
Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds,
carrots and onions through the heavy-duty juicer, using the blank
screen. Place mixture in a large bowl, add celery, parsley, shallots,
lemon juice, kelp, dulse, liquid amino's or sea salt and stir thoroughly.
Shape into a mold or place in a pie crust. Or shape free hand like a
fish. Keeps several days, covered, in the refrigerator. Serves 4-6.
Julienne of Carrot , Zucchini and Red Pepper
Although you can julienne by hand, using a mandoline will result in a
more attractive looking dish.
2 carrots, julienne
1 zucchini, julienne
1 red pepper, julienne
Cranberry Sauce
(This recipe is not in The Raw Gourmet book)
Double or triple this recipe for a crowd
1 12 ounce package fresh cranberries, washed well
1 or 2 oranges, peeled
optional : 1 teaspoon orange zest (finely grated orange peel, just the orange part, grate prior to cutting oranges
Dates: to taste, start with four.
In a blender place cranberries and cut up oranges, blend until chunky. Then add four dates, blend. Taste, continue to add dates and blend until sweet enough for your taste. Can be made 2-3 days in advance.
Orange Tahini Dressing
A delightful light dressing that only takes a few minutes to make. Its
simplicity invites variation. Try adding 1 teaspoon chopped ginger and 1-2
teaspoons tamari. Or, add 2 teaspoons poppy seeds and 1/4 teaspoon
Chinese 5 spice powder.
2 tablespoons tahini
1/2 cup fresh orange juice
pinch sea salt
1 teaspoon grated ginger
1/4 teaspoon cinnamon
1 teaspoon dulse flakes
1/8 teaspoon curry powder
In bowl, add orange juice gradually to tahini, stirring after each
addition. Add salt. Dressing tastes fine as is, or add spices to taste.
Yields approximately 1/2 cup.
Pressed Red Cabbage Caraway Slaw
This is a highly flavored and impressive dish. If you enjoy this, try
the same method with Asian sauce and experiment with different
vegetables. This dish will keep for 4-5 days in the refrigerator.
6 cups thinly sliced red cabbage (about 1/2 large cabbage)
1 large onion, sliced very thin
1 teaspoon sea salt
1 tablespoon caraway seeds
2 teaspoons Liquid amino's, or nama shoyu or additional sea salt
Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and
Liquid amino's evenly over vegetables. With your hands, knead and toss
the salad, crushing the vegetables in your hands for 5-6 minutes. Serves
4-6
Healthy things grow, Growing things change, Real growth is measureable.
3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
salt with add'l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)
Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter) then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, liquid
amino's, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.
When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours. Yields a large mixing
bowl of pate. (approximately 8 cups)
Parsnip-Avocado Soup
(from The Little Book of Raw Soups by Nomi Shannon, Free with purchase from the author of The Raw Gourmet book)
1 large parsnip, grated (unless using a K-tec or Vitamix then you can
just cut it up)
1/2 water or celery juice
1 large stalk peeled celery, cut up
1/4 avocado
2 teaspoons flaxseed oil
squeeze of lemon juice (optional)
1/2 teaspoon sea salt (optional)
In a blender blend parsnip and liquid until smooth. Add remaining
ingredients, blend until smooth.
Carrot Cake
(This recipe calls for both a juicer with blank screen and a food processor)
Carrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.
Frosting
2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
vanilla
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.
Carrot Cake
1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
optional pinch of clove
optional pinch of nutmeg
6 cups carrot pulp-
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates
Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.
Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.
Line 2 round cake pans with saran wrap (you may have to oil the pans first).
Put mixture in pans, pack in. Refrigerate until ready to frost.
HAVE ATTRACTIVE PLATE AVAILABLE
Mango-Lime Parfait
A soft, cool and smooth dessert. For a strong citrus flavor, add one
whole peeled lemon or lime to the blender, along with the lemon or lime
juice called for in the recipe. This will result in a tart citrus-y
dessert, much like lemon or lime pie. Before adding the dates, taste the
mango mixture, you may not want to add too many if the mangoes are
already sweet.
Almond maple crust mixture (set aside in a bowl) - recipe below
4 cups coarsely chopped mango (about 5 mangoes)
1 cup lime juice (or lemon juice)
1 teaspoon of lime (or lemon) zest
4-8 dates, pitted and chopped
In a blender, place mango pieces and blend until smooth. Add lime juice,
zest and dates and process until smooth. Be patient. Mango is a very
fibrous fruit and you want to achieve smooth, pudding-like results.
In a parfait or wine glass, layer the crust mixture and the mango lime
mixture. Start with some crust mixture in the bottom of the glass, then
mango mixture, a bit of crust mixture and so on, ending with crust
mixture on top. Yield: 4 glasses of parfait.
Variation: substitute papaya or persimmon
Variation: Add another layer, made up of thinly sliced Kiwi fruit or
strawberries.
Basic Almond Maple Crust
This is a delicate crust that is good for soft fillings or frozen pies
because it doesn't overwhelm the subtle taste or texture of the filling.
Because the fillings are very rich, this crust is designed to fit a
round 1 layer cake pan, or a shallow pie tin.
1-2 cups almonds, soaked 8-12 hours
3-4 teaspoons maple syrup
Soak almonds 8-12 hours, drain, rinse then drain again. Put nuts briefly
(30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In food processor, process almonds until
uniformly very fine. Gradually add the maple syrup, only enough until
the almond meal holds together. Sprinkle and then gently press the crust
into the bottom and sides of pie plate. Don't worry about getting the
crust all the way up the sides.
Note: This is a very thin crust. If you want a thicker crust, increase
the amounts in the recipe.
Healthy things grow, Growing things change, Real growth is measureable.
That's a sprig of basil so I refuse to go to jail for posting this. :-[
2 cloves garlic
2 cups hemp seed nuts
2 cups fresh basil leaves
2 tsps raw organic tahini
1/3 up miso or 1/4 cup Nama Shoyu or 2 teaspoons Celtic sea salt
1/8 cup hemp oil
3 pitted sun dried olives
Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with basil crown and chive flower (chive flower? Who's he trying to kid...). Toss with zucchi-ghetti.
Stir-frei (Be free!) Pad Thai
A classic Thai dish got a rawsome facelift!
1/16 cup ginger
1/3 cup hemp oil
1 tsp coriander seeds
1 1/2 tsps tamarind (no salt or additives)
Juice of 1 lemon
1 clove garlic
3 black olives (pitted, raw, organic, sun-dried, salted OK)
1 medium tomato, sliced
1 handful crimini or other mushrooms, quartered
Nama Shoyu, 3 tsps or to taste
4 zucchinis
2 cucumbers
Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai.
Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy!
For angel hair zucchi-ghetti, finely shred 2 medium zucchinis in The Spiral Slicer.
For sauce, blend 2 cups tomatoes, 1 teaspoon peeled ginger, 1 tablespoon peeled garlic, 1 hot pepper, 1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2 tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied.
For garnish, top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.
Peppery Hempfredo Touch al dente
That's long for, "Hemp's on the menu again, boys"
For zucchi-ghetti, finely shred 2 medium zucchinis using The Spiral Slicer.
For hempfredo sauce, blend everything except the zucchinis in a high speed blender such as the Champ HP3 until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon.
Garnish with cubed red bell peppers and tomatoes.
Toss "pasta" in sauce and enjoy!
2 medium zucchinis
2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons
Healthy things grow, Growing things change, Real growth is measureable.
Start with the amount of tomatoes you think will be appropriate for the number of servings you desire. I usually use six or eight, depending on their size. Chop the tomatoes into small, small pieces. Add onion and jalapeno peppers to taste (also chopped very small). Add chopped cilantro and lime juice (fresh is much better than reconstituted). Mix everything together and let sit for a couple of hours so the flavor can blend. Enjoy!
Serves: variable
Preparation time: 20 minutes
(This sounds amazing. I like the idea of p-nuts in this recipe)
Cucumber Salad
Ingredients (use vegan versions):
2 finely chopped cucumbers (try choosing thin with lesser seeds)
1/2 cup ground peanuts (you can use more or less as per ur taste)
lime juice
2 deseeded and minced jalapeno peppers
sea salt and pepper
1/4 cup finely cilantro/coriander
Directions:
Add all the ingredient together except salt and chill. Add salt just before serving. This tastes good even at room temp.
Serves: 4
Preparation time: 15 mins
This one sounds even better! Who was it who said Onions and Garlic are an aphrodesiac Debbie? : lol
Cucumber and Garlic Salad
Ingredients (use vegan versions):
1 medium cucumber
2 cloves fresh garlic
1 small onion
2 tablespoon vinegar of choice
fresh parsley
Directions:
Grate garlic and add to vinegar in small bowl to steep.
Chop the onion finely.
Peel alternate 2 inch strips off cucumber skin and dice to personal choice.
Mix all ingredients, top with parsley.
Chill before serving.
Serves: 2
Preparation time: 5 minutes
Healthy things grow, Growing things change, Real growth is measureable.
"I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the "Sheepherder's Inn" in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!"
INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 fluid ounce red wine
(optional)
1 cup canned kidney beans,
drained 1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and
sliced
1 tablespoon chopped fresh
oregano
2 tablespoons chopped fresh
basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated
Parmesan cheese for topping
1 tablespoon olive oil
DIRECTIONS:
1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Healthy things grow, Growing things change, Real growth is measureable.
I'm embarrassed to say that the entire cheese setup is sitting in a box on the floor in my computer room. :
...this cheesemaking will be revisited.
I like food period, warm or not! I like trying new and different recipes and usually get quite inspired while ON the cleanse. Ooooh, you said "lasagne"!
Healthy things grow, Growing things change, Real growth is measureable.
Hi Everyone- :-)
Finally got a chance to look here and thought Id post a few of MY FAVORITE RAW recipes!
Organic Golden Butternut Squash Soup
Soup
Filtered water (enough to cover squash)
1 medium sweet onion chopped
2 tsp celtic salt
5 cups butternut squash
2 tblsp organic extra virgin olive oil
2 tbsp maple syrup
2 tblsp coconut butter
1 Can Organic Coconut Milk
To Make Soup
In Â*soup pot bring water to a simmer. Turn off burner. Remove pot from burner make sure water is not above 115* Add cubed squash allow to stand covered for 30min. Add chopped onion last 15min. Transfer softened soup to a blender or food processor and blend. Use as much water as needed for desired consistency.
Do this with all of it until it is all blended.
Return to pot. Add remaining Ingredients
CURRIED CARROT
2 1/2 lbs of carrots chopped into chunks
1/2 cup maple syrup
1 can organic coconut milk
Garam Marsala
Tumeric
1 onion
1 cup currants
curry powder
salt
filtered water
bring water to low (below 115*) simmer - turn off remove pot from burner add carrots let sit to soften for 30min covered. Add 1 cup currants and 1 onion chopped for last 15min.
using as much water as needed for desired consistency blend - return to pot add remaining ingredients - adding spices to taste - i like mine spicy! the maple syrup gives it a hint of sweetness while the spices a hint of fire! perfect combo!
Pesto Stuffed Mushrooms
Walnut Pesto
3cups basil
1-2 cloves garlic
1 cup walnuts
¼ cup pine nuts
1 tbsp white miso
½ tsp sun dried salt
Mix all ingredients in processor till blended
Mushrooms
12 medium crimini mushrooms stems removed
4 tblsps olive oil
3 tblsps nama shoyu
2 tblsps apple cider vinegar
1 clove garlic minced
Pinch salt
To Prepare
Mix the mushrooms with olive oil, nama shoyu, apple cider vinegar, garlic and sea salt. Allow to marinate for at least 30min. ( I find and hour works great) occasionally turning mushrooms carefully. I also make sure that each gets completely coated before putting in bowl with marinade. Stuff each mushroom with walnut pesto. Place mushrooms in warm oven for 30min ( i turn the oven on to warm while i am making these and the when i insert them i turn to off) to and hour. Leave door slightly ajar and make sure oven is not hot you may need to turn it off!
These are the BEST stuffed mushrooms I have ever had- the oven is just to warm them slightly since the marinate is what really cooks these (softens) - this is out of one of my RAW books but a BIG fav i can serve it to all my guests and never say oh this is RAW~
Re: LemonHead Recipe Box
Healthy things grow, Growing things change, Real growth is measureable. 
Reply With Quote
: 
lol
Bookmarks