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Candied Yams 19 y
Nice holiday dish.
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Candied Yams
* Yams (soaked - cut yams into juicer size pieces and soak over night - this gets rid of the starch flavor)
* Raw Honey (to taste)
* Ground Nutmeg (to taste)
* Ground Cloves (to taste)
* Sea Salt (to taste)
Run yams through Champion Juicer using blank plate. Add honey and spices.
visit the page Kohlrabi Jicama Salad 19 y
For something a little different...
Kohlrabi Jicama Salad
* 2#’s kohlrabi
* 2#’s jicama
* 2 cups expeller pressed safflower oil
* 1 cup raw vinegar
* 1 cup coaked almonds
* 1T fresh basil
* 1T fresh French tarragon
* 1 T fresh Oregano
* 1 clove garlic
* 2 packets Stevia
Peel and dice kohlrabi and jicama. Pace in a bowl. In a hand grinder, grind herbs and garlic. Place oil, vinegar, almonds, spices and stevia into a vitamix or blender and blend until smooth. Pour desired amount of dressing over kohlrabi/jicama mix and serve. There will be extra dressing for other salad, etc. visit the page Endive Cups 19 y
Nice support dish.
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Endive ”cups”
(for 10 leaf cups, double is needed)
* 1 head endive
* 1-2 carrots, grated
* 1/3 cup raw almond butter
* ½ cup almonds soaked overnight
Separate and wash endive leaves. Mix carrots and almond butter. Spoon into leaves. Top with ground almonds. Arrange on platter.
visit the page Pumkin Nog 19 y
The harvest version of a classic Christmas time drink.
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Pumpkin Nog
* 2 parts water
* 1 part pumpkin juice
* Raw honey (to taste)
* Ground cinnamon (to taste)
* Ground nutmeg (to taste)
Juice pealed pumpkin in juicer (save pulp for pie, crackers etc.). Add honey and spices. Chill or serve immediately.
visit the page Pumpkin Pie 19 y
Raw Pumpkin Pie.
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Pumpkin Pie
* Almond Pie Crust (see above)
* 2 cups shredded pumpkin or butternut squash (no need to peel, most food processors have shredder attachments)
* 1 cup dates
* ½ cup almonds (soaked at least 8 hours, then peeled), or sunflower seeds
* 2 teaspoons cinnamon
* 1 teaspoon ginger
* ½ teaspoon ground cloves
* ½ teaspoon nutmeg
* ¼ cup water
Mix shredded pumpkin and water in food processor for several minutes. Add other ingredients, and mix for several more minutes or until well mixed. Dump into pie crust. Chill for several hours before serv ... read more Cranberry Relish 19 y
Raw cranberry relish.
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Fresh Cranberry Relish
* 2 cups cranberries, ground
* 1 orange, ground
* 4 stalks celery
* 1 cup walnuts (which have been soaked)
* 2 teaspoons stevia
Mix and Serve.
visit the page Almond Pate 19 y
Simple raw pate recipe
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Almond Pate 1 cup of almonds finely chopped in the food processor. Remove to a bowl.
Into the food processor
1 cup soaked dried tomatoes
little olive oil (1/8 th c )
very little Namashoyu ( 1 or 2 tsp. )
garlic / pepper / any herb flavoring you like …or little lemon/orange …. Or zest …
process thoroughly and add back the already finely chopped almonds ….
This is also very good with walnuts .
read more Important RAW HEALING 19 y
For people searching for optimal health and healing...check out these links.
I would look to draw attention to these two very good articles about the power of raw healing.
Raw Healing Story
Healing Epiphany
In The Raw
Resonance ”a vibrational collection”
One
Energy Healing
Mentors
Pharma Watch
Recommended Books, Websites, Music and Films
Alternative Health(a-z)
read more Marinated Asparagus 19 y
Nice way to zing asparagus.
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Marinated Asparagus
1 bunch organic asparagus
Marinade:
1/4 c Nama Shoyu
1 T organic onion
1 organic lemon, juiced
2 T organic balsamic vinegar (or Braggs unpasteurized apple cider vinegar)
1. Cut 1” off the bottom of the stems and save for your compose heap, then cut the stalks in half.
2. Mix marinade and pour over asparagus.
3. Marinate overnight and serve at room temperature.
(serves 4)
read more Pineapple Cucumber Mint 19 y
Refreshing raw soup.
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Raw soup
Pineapple Cucumber Mint
1 organic pineapple, peeled
1 or 2 organic cucumbers
3 sprigs of homegrown mint (top 3 inches of a stem)
1. Blend all in a blender for 30-40 seconds.
2. Sit down and chill out.
visit the page Wild Berry Fondue 19 y
Berries and raw chocalate. Need I say more?
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Wild Berry Fondue Chocolate Sauce
1/4 cup cacao nibs (peeled cacao beans)
1/2 cup raw organic agave nectar
1. Blend until very smooth in blender. Mixture will get slightly warm
2. Chill in refrigerator or serve warm.
3. Pour sauce over fresh berries or use as raw fondue sauce.
(This can also be used to make quick chocolate smoothies)
visit the page Hot Lemon Kale 19 y
Nice way to prepare kale.
Hot Lemon Kale
1/2 bunch organic kale (ok 2/3’s of a bunch), rinsed in filtered water
1 organic lemon juiced
1/4 c Nama Shoyu
2 T organic onion minced (or 1/4 medium onion sliced)
1 T stone crushed olive oil
1/8 t habenaro powder
1. Shred kale into thin strips with a knife.
2. Mix remaining ingredients together and toss with kale.
3. Let marinate 3 hrs or overnight, shake up now and then if you can, serve at room temperature.
(serves 4 to 6) visit the page Morning Jump Start 19 y
This will get ya going.
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Morning Jump Start
2 organic oranges juiced
1/8 t cayenne pepper (1/4 t for really dead battery)
1. Stir pepper in juice. Chug.
visit the page Chocolate Pecan Brownies 19 y
Another sinful dessert.
Chocolate Pecan Brownies
40 raw organic cacao beans
3/4 c organic dates
1 1/2 c organic spourted almonds (can be dehydrated)
4 T raw organic agave nectar
1/8 t sea salt
garnish: chopped organic pecans
1. Blend well in food processor.
2. Form brownies between sheets of wax paper.
3. Garnish or lightly press pecans into the top.
visit the page Raw Bruschetta 19 y
Raw Italian appetizer.
Bruschetta
4 organic tomatoes, diced
1 small onion, diced small
2 sprigs organic basil (top 3 inches, 9-10 leaves)
1 T organic olive oil
1 t sea salt
1. Sprinkle salt over tomatoes and let stand 1 hour.
2. Mix all ingredients together (let sit for 2 hours or more)
3. Serve (over sunflower bread or flax crackers if desired)
visit the page Real Lemonade 19 y
Raw Lemonade.
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Real Lemonade
1 quart filtered water
2 organic lemons juiced (about 4 oz)
2 T organic agave nectar
1. Mix, shake well and drink over ice.
visit the page Key-Lime-Mousse Tart 19 y
Another mousse is loose in the kitchen.
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Raw Key-Lime-Mousse Tart
The Chef
Matthew Kenney, Pure Food & Wine
Servings
Serves 4
Ingredients
Tart Crust
1⁄2 pound raw macadamia nuts
1 cup shredded, unsweetened dry coconut
1 tablespoon grated lime zest
2 tablespoons lime juice
1⁄2 vanilla bean, seeds only
1 teaspoon salt
4 packets Stevia (an all-natural artificial sweetener, available at health-food stores)
2 tablespoons agave nectar (available at health-food stores)
Cold-pressed coconut butter (also known as coconut oil; available at Garden of Life), or macadamia-nut oil ... read more |