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Spicy Raw Corrot soup

Another delicious raw soup. This one is made with carrot juice, avocado for thickening, and spices. It is very tasty and good for digestion!

Ingredients:
1 c. fresh carrot juice
1/2 avocado
1/4 c. fresh parsley
1/4 c. fresh cilantro
1 tsp. ground ginger
1 tsp ground coriander

Add carrots, avocados, parsley, cilantro, ginger and coriander to the blender and blend until smooth. Serves 1.

Happy Hempy Cacao Smoothie

Ingredients:

Blend all ingredients except ice until smooth, add ice and blend again. Drink and be happy!

Berry BlissTastic Smoothie

Ingredients:

Blend all ingredients except ice until smooth, add ice and blend again. Enjoy the bliss!

Giddy and Green Smoothie

Ingredients:

Blend all ingredients except ice add ice and blend again. Get your giddy on!

Mexican Chocolate Mousse

In a high speed blender, blend well, stopping to scrape down the sides. Blend well. Add to the blender:

 Blend well, stopping to scrape down sides of blender. Then add:

Let set up in refrigerator for a few hours or overnight. Garnish with bananas, cacao nibs, goji berries, chopped almonds, a dash of cinnamon or a drizzle of raw chocolate sauce.

Sweet n’ Creamy Tomato Soup

Ingredients:

 Directions:

Add all ingredients to a high speed blender. Blend until warm and steamy. Garnish with some fresh basil leaves.

Garlic Bread

(Adaptation of Russell James’ recipe)

http://www.therawchef.com/chef/raw-garlic-bread/

Ingredients:

Directions:

Combine the zucchini, water, lemon juice, garlic cloves and dates in a high speed blender till smooth. Combine almond pulp, oat flour, psyllium husks, flax meal, garlic powder, oregano, salt in a large bowl. Add zucchini mixture and blend well. 

Form into small loaves 1 inch by 2 inches. Dehydrate at 115 for 14 hrs. Keeps for 4 days in the refrigerator. 

Raw Crackers

Cracker Base

Ingredients:

Directions:

 Mix by hand or in a food processor. Choose one of the following mixes to add:

 Italian Mix

 Sweet Mix

Directions:

Mix into a “dough”, adding a little of water if needed. Spread onto a teflex sheet about 1/3 inch thick. Score. Place in the dehydrator at 120 degrees for about 4 hours. Remove crackers from teflex sheets and place on the mesh sheets and continue dehydrating till very dry. Store in a covered container in the fridge. Will keep for a few weeks.

Alternately, you can shape the Italian crackers into circles and make crusts or taco shells or the sweet crackers like bagels or cookies and place in the dehydrator. If you don’t have a dehydrator, never fear. You can put your crackers on a cookie sheet lined with parchment paper in the oven on the lowest temperature for 45-60 minutes, remove from oven and turn crackers over, place back in oven until dry.  

Chipotle Corn Soup

1. Place all ingredients in high-speed blender. Blend until well combined.

2. Strain through strainer (you may have to assist the liquid through the strainer by stirring it.)

3. Serve topped with a pinch of the smoked paprika (optional) and kale chips.

Falafels

1. Sprout Garbanzo Beans. Place 2 C dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.

2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.

3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.

4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.

5. Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.

6. Chop parsley and add along with remaining ingredients to bean mixture. Combine well.

7. Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside. 

Fresh Veggies with Black Beans

1. Cook black beans. I use a pressure cooker. You can also use canned beans but cooking your own is so much better!

2. While beans are cooking, chop bok choy and set aside.

3. Chop onions, and tomatoes. Place in bowl.

4. Add corn to tomatoes and onions. Add lemon juice, cilantro, salt and pepper. Stir.

5. When beans are done cooking and still hot, stir in bok choy. Let sit for a couple of minutes and then stir in the tomato mixture.

Avocado Mango Broccoli Salad

2 ripe Avocados
2 ripe Mangoes
2 – 3 C chopped Broccoli
1/2 C chopped Red Onion
3/4 C Raisins
Salt and Pepper to taste

Combine all ingredients. Chill and serve!

Marinated Cucumber Salad

the Marinade:

1. Mix marinade ingredients together.
2. Toss in cucumbers and onions.
3. Let marinate overnight in refrigerator.
Tarragon Pine Nut Sauce
2 C Pine Nuts, soaked 1 hour
Juice from 1/2 Lemon
1 small clove garlic
1 small shallot
2 T Olive Oil
3 T Chopped Fresh Tarragon
pinch Celtic Sea Salt
Fresh Ground Pepper to taste

Place all ingredients in food processor and blend very well. Add chopped tarragon and pulse a few times to mix.

the Salad:

5 C Raw Spinach
1 C Cherry tomatoes, halved

To make a “wilted” spinach, rub handfuls of spinach with your fingers until desired texture is achieved. Mix in Pine Nut Tarragon Sauce ( you won’t need all of the sauce, add by spoonful until you achieve your desired amount) and tomatoes, stir!

 


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