I love to eat dishes prepared with raw food
2 medium Zucchinis
1 sprig Rosemary
2 Cups Raw, hempseed nuts (hullled)
1 clove Garlic
3 tsp. Miso tamari or Nama Shoyu or 1/2 tsp. Peppercorn miso
1 tsp. Raw hemp or olive oil
3 leaves Sage
2 Lemons, juiced
Using the Spiral Slicer, finely shred the zucchini. For Hempfredo sauce, blend everything except the zucchinis in a high speed blender until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon. Pour over the noodles and serve.
1-2 Bunches Grapes
1 bottle Reed’s Ginger Brew
Mix the ingredients together in a very powerful blender. Pour in chilled glasses and serve
4 Parsnips, peeled (optional) and sliced
1 small Onion, quartered
2 Cups Celery Juice, freshly made
1 tsp. Ground cumin
2 Cups Cashew Milk
1 tsp. Ground Coriander
1 tsp. Lemon Juice
2 tsp. mild to medium curry paste or 1 tsp. Celtic Sea Salt Curry Seasoning powder
Fresh chives, to garnish
1 Clove Garlic
dash Cinnamon
In a blender, mix all the ingredients to the desired texture. Season to taste. Ladle into individual bowls and garnish with the chives.
2 1/2 Cups Chilled water
1 Lemon, juiced
2 1/4 lbs. Tomatoes
1 Lime, juiced
1 Cucumber
2 drops Sambal Olek
1 red bell pepper, chopped
Celtic Sea Salt ( to taste)
1 Red chile, seeded and chopped
Cayenne Pepper (to taste)
2 Cloves Garlic, chopped
1 handful Fresh basil, for garnish
2 T. Olive Oil
First make the soup by placing the tomatoes,cucumber, bell pepper chili, garlic, oil, lime and lemon juice, Sambal Olek (or Tabasco sauce) and 2 cups chilled water in a blender or food processor. Blend just enough to keep it chunky yet mixed. Season with salt and pepper. Place in a soup tureen and put in a refrigerator to chill.
Salad:
3 oz Watercress
8-10 Cherry tomatoes, halved
5-6 Cucumbers, cubed
Mince or tear watercress into small pieces. Add cucumber and cherry tomatoes and toss everything in a salad bowl.
Dressing:
1 tsp. Cayenne Pepper
1 T. Umeboshi Plum vinegar, or apple cider vinegar
1 T. Organic raw, brown mustard seed
1 Clove Garlic, crushed
1/4 tsp. Stevia or Wee Bee Honey
3 T. Walnut Oil or Hempseed Oil or (optional) Olive Oil
1/4 tsp. Celtic sea salt
Place the pepper and mustard seeds in a mortar and grind with the pestle. Pour in a blender with the rest of the ingredients. Mix and toss with the salad in a salad bowl.
3 Cups Shredded, dry Coconut
Dash Vanilla extract, ground cinnamon
1 Cup Macadamia nuts or cashew nuts, or cardamon soaked in water
1 oz. E3Live (unfrozen) (optional) or 1 Lemon E3AFA dried flakes
Place nuts in a very powerful blender and cover with water for one hour. Do not remove water. When the hour is up, add one whole, peeled lemon (seeds removed) and blend nuts, water and lemon on high speed until a thick, creamy consistency is achieved. Add more water if necessary. (If using E3Live liquid, add it here now). Once well blended, add vanilla extract and spices to taste. Pour nut and lemon mixture over shredded dry coconut and mix well.
Drop a spoonful at a time on a dehydrator sheet and tray. If using E3AFA dried flakes, place a generous amount of the flakes on top of each cookie.
Dehydrate cookies at 105 degrees F until it dries. Flip to other side and dehydrate again, until it is thoroughly dried.
2 Cups Water
1 T. Wee Bee Honey or Agave
1/2 Lemon
sprig Mint
Place all ingredients in a blender and mix. Chill and serve
6 Cups Truly Raw Oats
2 Cups Vanilla
2 Cups Almonds
1 T. Cinnamon
2 Cups Pecans
4 Cups Unsweetened dried Coconut
1/2 Cup Raisins flakes
1 Cup Sunflower seeds (sprouted)
2 T. Almond butter
Coarsely grind the oats in a food processor or a grain mill or coffee grinder, gradually adding the cinnamon. Put oats in a mixing bowl. Grind the coconuts until very fine. If not already using a food processor, place the coconut in a food processor. Add the raisins, vanilla and almond butter.
Mix again. Add sunflower seeds, pulse. Add oats to this mixture. Pulse until mixed in. Add the nuts, pulse a few times, making sure it is still crunchy. Add some agave, mix and put on a dehydrator tray at 105 degrees F for approximately 4-6 hours, turning from time to time. When it is totally dry and crispy, remove and serve.
2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped
In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.