mango, chopped
strawberries, sliced
bunch of greens
sesame seeds
hemp seeds
red onion, sliced or minced
poppy seeds
Top with your favorite raw dressing or honey mustard.
1 cup oatmeal
1/4 cup raisins
1 teaspoon pumpkin pie spice, or to taste
pinch salt
agaven nectar, to taste
dash vanilla extract
1 cup almond milk
Mix all in bowl and let sit 10 minutes.
*A touch of vanilla would be wonderful.
Mix all in bowl. Let rest 10-20 minutes until chia seeds swell and absorb the liquid, or to desired consistancy. Serve room temp or chilled.
Comine all in a large bowl. Set aside. Prepare veggies:
1 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 cup mung bean sprouts, rinsed
2 cups shredded red cabbage
1 cup chopped fresh cilantro
1/2 cup raw cashews or raw peanuts
Add vegetables to dressing. Toss to coat evenly. Serve immediately or let marinate up to 2 hours at room temperature for veggies to soften.
Blend all in food processor until smooth and combined. It will stick to itself and climb up the walls, as a bread dough does. Press into candy molds or ice cube tray. Oils may separate. Freeze 1/2 hour until chewy.
Place almond milk (or water) in a bowl with the oats. If using chia seeds, add to oats. Toss to coat. Set aside for 10 minutes. If desired, strain off liquid. Stir in remaining ingredients.
Mix all in container. Cover and refrigerate 3-6 days before eating.
*You may want to taste the brine to check for saltiness and vinegar levels. Adjust to your taste.
Combine well. Pour over:
8 medjool dates, quartered
2 oranges, peeled and sectioned
2 bananas
Toss to coat evenly. Let marinated at room temp 2 hours.
Blend all in blender until smooth. (Add more water if it is too thick.)
Variations: Ice is optional, especially if using non-frozen fruits, but the texture will be different. Use dried coconut flakes (2 tablespoons) in place of coconut butter. (This is not the same as coconut oil.)
Blueberry Pancakes
Inspired from Everyday Raw.
1 cup fresh blueberries
1 ripe banana
1 cup raw pecans, soaked 2 hours
1 cup pine nuts, soaked 2 hours
1/4 - 1/2 cup filtered water (to allow batter to turn over in blender)
1/4 agave nectar, optional
1 teaspoon vanilla
1/2 teaspoon sea salt
1 cup maple syrup
Blend all except blueberries in high speed blender until smooth. Taste batter for sweetness. (It will sweeten more upon dehydrating.) Stir in blueberries by hand. Spread evenly in 4 inch rounds onto Teflex sheet. Dehydrate 12 hours; flip and dehydrate 12-24 more hours. Serve warm out of the dehydrator.
Hemp Milk
1/2 cup raw hemp seeds
1 1/2 - 2 cups filtered water
½ cup agave nectar
Pinch of sea salt
1 t vanilla extract, optional
Process seeds and water in blender until smooth. Do not strain. Add remaining ingredients; taste for sweetness.
Toss all in bowl. Dehydrate in even layer 12 hours (or more) until desired crunchiness. Set aside.
Dressing:
1/2 cup sesame oil
1/4 cup braggs
1/4 olive oil
juice of 1 lime
1 tablespoon maple syrup or agave nectar
1/4 - 3 teaspoons red pepper flakes, to taste
Whisk to combine. Pour over:
2 handfuls spinach or other mixed greens
1/2 cup fresh pineapple, diced (or frozen fresh pineapple, defrosted)
1 cup tomatoes, diced
1 avocado, sliced
sea salt, to taste
1 red bell pepper, sliced thinly
meat of 1 young coconut, sliced OR 1/4 cup dried coconut flakes
Top with Spiced Macadamia Nuts
This was a gorgeous dessert!
Prepare the crust:
1/2 cup medjool dates (another kind will substitute fine, but these are soft so no soaking is required)
1 cup finely chopped almonds (I used my leftover almonds from Almond Milk)
Blend nuts and dates in a food processor to form a meal. Press into the bottom of a pie plate in an even layer. Place a ring of sliced berries around the edge for a pretty rim, or double the recipe and press the meal up the sides as well.
Filling:
1 cup strawberries
3 stalks raw rhubard, trimmed of strings
1/4 - 1/2 cup raw agave nectar
pinch of sea salt
1 cup raw kelp noodles
juice of 1/2 lemon
Puree in blender until completely smooth. (If it is too thin, add a raw thickener of choice or more kelp noodles. Stir in 1 cup chopped berries by hand. Pour into pie crust. For added beauty, place sliced strawberries around the top in rings, as pictured. Chill 2 hours before serving.
Serve with coconut vanilla ice cream and a drizzle of raw agave nectar or Raw Agave Caramel. Yum!
1/4 cup cilantro, chopped
1 avocado, diced
1/2 teaspoon sea salt, or to taste
1-2 garlic cloves, minced or pressed
1/4 cup red onion
1/2 teaspoon cumin, optional
juice of 1/2 lime (lemon would do in a pinch)
1 cup broccoli
Throw all but red onion in a food processor and process until combined. Stir in onion by hand.
tomatoes, sliced or diced
yellow pepper, diced
collard leaves, washed and trimmed of large stems
Lay a prepared collard leaf on your preparation area or plate. Spread a little of the broccoli guac in the center. Add tomatoes and peppers if desired. Wrap egg-roll style. Serve immediately. Will keep in the fridge for a couple hours.
Okay, it's quick depending on your point of view. I had the crusts prepared ahead of time, so it took about 5 minutes to make once I was ready to eat it. You can keep the crusts in the fridge for a few days (and dehydrate them for 2-4 hours just before you eat them) or keep them in the freezer (thaw then dehydrate, just so they firm up.)
Crust:
1 yellow squash
1/2 cup walnuts
1/4 teaspoon sea salt
1/4 cup olive oil
1/2 cup ground flax seeds
Blend all in food processor until smooth. Spread on teflex dehydrator sheet and dry 12 hours. Flip onto mesh screen with wet side up and dehydrate another 8 hours or until crisp.
Rich Cheese Spread:
1/4 cup almond butter
juice of 1/2 lemon
pinch of sea salt
2 teaspoons tahini
1 garlic clove, minced or pressed
Mix all until combined. Check seasoning. (Add a little nutritional yeast for a cheesier flavor; consider some fresh herbs, such as basil, chives, or oregano.)
Spread evenly onto prepared crusts. Top with thinly sliced veggies including:
spinach leaves
cucumber
tomato
fennel
red onion
green olives
Stir all in a bowl until well mixed. Spread mixture out evenly up the sides of the bowl. Place in dehydrator 8 hours - 48 hours, or for desired amount. (The longer you dehydrate, the crunchier it will get.)
Dressing:
juice from 1/2 lime
3 Tablespoons raw almond butter
2 Tablespoons braggs
1 Tablespoon fresh ginger, minced (or substitute ground in a pinch)
1 teaspoon - 2 Tablespoons chili flakes, to desired taste
1-2 Tablespoons raw agave nectar
2 Tablespoons raw sesame oil
Mix all until well combined. Just before serving toss with:
meat from 1 young coconut, cut into noodle strips
1 cup jicama, matchsticks
1 mango, matchsticks (the greener the mango, the better)
1 cup radishes, matchsticks
1 cup cilanto, chopped
1/2 cup basil, chopped
Sprinkle with candied macadamia nuts just before serving.
Cover oats with water. Let sit 15 minutes. Drain. Add in remaining ingredients and stir to combine. Eat at room temp, or place in warm dehydrator for 1/2 hour for warmed oats.
Ingredients
1 tablespoon vanilla
1 teaspoon sea salt
1 cup ice (plus more if you'd like)
1 cup water
3 tablespoons raw agave nectar
½ avocado
Preparation
Blend all in Vitamix until smooth. (You may wish to use a little less salt, and a little less agave if you don’t want it as sweet.)
To this base, add 1/2 cup fresh strawberries. Pulse in blender for desired texture. Check sweetness.
2 large beefsteak tomatoes (preferably Brandywine variety)
1/4 cup red onion, thinly sliced
1/4 cup cucumber, matchsticks
1/4 cup fennel, matchsticks
1/4 cup radishes, matchsticks
Toss all but tomatoes with:
1 teaspoon raw dijon mustard or prepared dijon mustard
1 Tablespoon raw apple cider vinegar
juice of 1/2 lemon
2 Tablespoons EV olive oil
1 teaspoon raw agave nectar, or to taste
sea salt and pepper to taste
Hollow out tomatoes. Cut out the core and use a melon ball scooper to hollow out tomato innards taking care not to pierce the bottom. (Use reminants in salsa, gaspacho or compost.) Stuff with prepared salad.
Toss with:
1/3 cup extra virgin olive oil
3 Tablespoons cranberry white wine vinegar or apple cider vinegar
2 tsp raw dijon mustard* or prepared dijon mustard
2 Tablespoons raw agave nectar
1/2 teaspoon salt
1 Tablespoon poppy seeds, optional
Check seasoning.
For raw dijon mustard:
Ingredients:
¼ cup organic brown mustard seeds, soaked 24 hours
1 cup raw apple cider vinegar
¾ cup hemp seeds
2 teaspoon sea salt
1 tablespoon turmeric
Preparation:
Blend in Vitamix until smooth. Store in refrigerator.
I've been making many smooties in the morning to get a great start. I throw in whatever I have in handy. This particular morning I made one based off of my Quick Raw Vanilla Shake recipe.
Ingredients
1 tablespoon vanilla
1 teaspoon sea salt
1 cup ice (plus more if you'd like)
1 cup water
3 tablespoons raw agave nectar
½ avocado
Preparation
Blend all in Vitamix until smooth. (You may wish to use a little less salt, and a little less agave if you don’t want it as sweet.)
For the blueberrysmootie, I then added 1/2 cup fresh blueberries to the blender. I also like to add suppliments if I'm feeling the need for them. This particular day I added spirulina and apple pectin (I capsule each.) Blend to desired texture.
Blend all in food processor until smooth. Check seasoning. (You could add fresh basil for a traditional pesto flavor.)
Serve on flax crackers and breads or as a salad topping.
Blend all in a Vitamix until smooth.
*Coconut butter, in this recipe, refers to the ground/pressed fibrous coconut pulp and oils. You could substitute coconut oil, but the texture will be different. Young coconut flesh would be excellent as well.
Blend all in high speed blender. Serve room temp or chilled. Shake or stir to re-incorporate after settling.
Blend in blender until smooth. Pour over:
1 cucumber, finely chopped
1 yellow pepper, finely chopped
2 green onions, finely chopped
1 avocado, diced
1-2 cups watermelon, chopped (if using 2 cups, puree 1 cup and dice the other)
Process flax. Blend all in Vitamix until smooth(adding a touch of water if needed to turn over.) Spread on Teflex sheet in 1/2 inch thick large circle. Dehydrate for 8 hours. Flip and score with pizza cutter into 6-8 slices of pizza. Dehydrate until mostly dry. These will shrink quite a bit while drying.
Quick Cheeze Spread:
1 Tablespoon cashew butter
1 tablespoon nutritional yeast
1/2 teaspoon salt, or to taste
Mix in bowl. Spread evenly over two slices of dehydrated crust. Top with the following fresh ingredients:
sliced cucumber
sliced tomatoes
sliced onions
sliced kalamata and green olives
Blend all in food processor until meat forms. Check seasoning. Set aside
1 12 ounce bag raw kelp noodles, drained
1 Tablespoon virgin olive oil
1 cup tomato, julienned
1/2 cup carrot, shaved
1 avocado, sliced
1 head romaine lettuce, sliced
Toss all ingredients gently in large bowl.
Herbed Cheeze:
1/2 cup raw almond butter
1 Tbsp onion powder or fresh
1/2 lemon juice
2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."
daikon radish, thinly sliced
lettuce leaves, your choice
Spread cheeze on one slice of radish. Top with another. Repeat until cheeze is gone.
Serve sandwiches over lettuce leaves topped with marinara.
Mix all but veggies and noodles in bowl. Add remaining ingredients. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.
Wasabi Noodles:
1 12 ounce package raw kelp noodles
1/2 carrot, shaved
1/2 cucumber, shaved
2 teaspoons braggs
1/2 teaspoon wasabi paste, or to taste
1 garlic clove, minced
1 teaspoon raw agave nectar
1/2 apple cider vinegar
Toss all but noodles and veggies in bowl until well combined. Add remaining ingredients and toss. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.
Rinse kelp noodles well in warm water. Strain. Mix remaining ingredients in bowl until smooth and combined. Toss noodles until well coated.
Eat immediately for a crunch mac and cheeze (kelp noodles are crunchy out of package, and zucchini can be too.) Alternatively, let sit at room temp or in 105 degree dehydrator (for a warm mac and cheese) for 1-2 hours. This will soften the noodles. Toss with these chopped fresh ingredients:
tomato
cauliflower
cucumber
green pepper
shaved carrot
raw peas
*In place of kelp noodles, you could substitute spiralized zucchini. Resembling an apple corer/peeler, you place the vegetable in the device, turn the handle on one end and the blade of the other end provides spaghetti-like cuts of the vegetable as it is pushed through. This would be your raw noodle.
Process all in food processor. Stir in by hand additional 1/2 cup chopped walnuts for a ground meat texture. Store in fridge for up to 1 week. Flavors will mature after a couple days.
Raw Vegan Pepperoni Pizza Salad:
1-2 heads romaine lettuce, shredded
1/4 cup olives
1 cup tomatoes, diced
1 green pepper, diced
1/4 cup white onion, chopped (or red onion)
1/4 cup mushrooms, sliced
1/4 cup raw vegan pepperoni spread + water
Place pepperoni spread in bowl. Add a little water to loosen for a dressing conistancy. Add veggie to the bowl and toss until coated.
Toss with:
1 Tablespoon prepared yellow mustard
juice of 1/2 lemon or apple cider vinegar
1/2 teaspoon sea salt, or to taste
1 small clove garlic, minced or pressed (optional)
pinch turmeric
water, if necessary
For a richer sauce, stir in 1 Tablespoon almond butter or cashew butter.
Rinse kelp noodles well in warm water. Strain. Mix remaining ingredients in bowl until smooth and combined. Toss noodles until well coated. Top with walnuts. Sprinkle with paprika if desired.
Eat immediately for a crunch mac and cheeze (kelp noodles are crunchy out of package, and zucchini can be too.) Alternatively, let sit at room temp or in 105 degree dehydrator (for a warm mac and cheese) for 1-2 hours. This will soften the noodles. Yum!
*In place of kelp noodles, you could substitute spiralized zucchini. Resembling an apple corer/peeler, you place the vegetable in the device, turn the handle on one end and the blade of the other end provides spaghetti-like cuts of the vegetable as it is pushed through. This would be your raw noodle.
Raw Mac with Veggies:
(Top Photo)
Prepare Raw Mac above. Stir in any of the following:
chopped tomatoes*
olives*
minced red onion*
shaved carrot*
minced broccoli
minced cauliflower
*Shown in first picture
Mix together in food processor. This mixture will be dry. Sprinkle in the bottom of a pie plate.
Filling:
1 cup macadamia, almond or cashew butter
1 lemon, juiced
2 teaspoons onion (or onion powder)
1 garlic clove, minced (or better yet pressed)
1/4 cup nutritional yeast
1/2 teaspoon sea salt
pinch of chipotle chili powder
1 cup fresh basil, chiffonade (or to taste)
water
Mix all together. This mixture can be tricky. You want is like warm peanut butter, so you can pour it onto the crumbs. Add a little water if it's too stiff. If it's loose, add a bit more nutritional yeast. Apple pectin or pureed raw irish moss/carageenan would thicken as well. Chill in fridge or freezer.
Assembly:
1-2 brandywine tomatoes, sliced
1 sprig fresh basil
Lay tomato slices on top of prepared crust and filling. Garnish with fresh basil. Serve immediately.
To wilt napa cabbage: leave at room temp for 6-48 hours until slightly wilted. It will depend on how fresh the cabbage is when you buy it. This is not a critical step, but affects the texture.
Mix all ingredients except veggies until combined.
Mix all ingredients until well combined. Check for seasoning. Toss in veggies.
Adding garlic to this would make a more traditional satay type sauce, but I was in the mood for something lighter, as it was breakfast that day.
Blend all ingredients until creamy. Add more water if it is too thick. Check salt and seasonings. Stir in chopped raw pickled jalapeno peppers.
2-4 mini bell peppers, sliced or diced
2 raw onion flatbreads
Spread prepared nacho cheese on onion breads. Top with bell peppers.
Mix all in a bowl or jar with lid. Stir to combine or shake. Let sit minutes 10 minutes, stirring frequently to avoid lumps. You can let sit as long as 30 minutes, stirring frequently. This will result in a softer seed.
Eat plain or top with raisins (soaked are nice,) berries, bananas, a dash of cinnamon or whatever your heart desires!