Carrot-Cashew Salad Carrot-Cashew Salad
Expand 20 messages, 1 to 20 of 357 
plzchuckle
11 y
6,345
Expand 20 messages, 21 to 40 of 357 plzchuckle
11 y
6,317
Expand 20 messages, 41 to 60 of 357 plzchuckle
11 y
5,599
Expand 20 messages, 61 to 80 of 357 plzchuckle
11 y
5,589
Expand 20 messages, 81 to 100 of 357 plzchuckle
11 y
5,745
Expand 20 messages, 101 to 120 of 357 plzchuckle
11 y
5,582
Expand 20 messages, 121 to 140 of 357 plzchuckle
11 y
5,780
Expand 20 messages, 141 to 160 of 357 plzchuckle
11 y
5,551
Carrot-Cashew Salad plzchuckle
9 y
4,675
Apple Spinach Salad plzchuckle
8 y
2,626
Almond Tahini Dressing
8 oz raw organic Sesame Tahini
4 oz raw organic almond butter
Juice of 1/2 medium sized organic lemon
2 medium sized organic garlic cloves
1/4 tsp Celtic Sea Salt or Himalayan crystal salt
1 cups filtered or spring water
Optional 1 tsp chopped fresh Dill
Put all ingredients in a blender and blend on hi until smooth and creamy.
Yields 2 1/2 cups delicious dressing.
This is a delicious pâté that goes great on crackers, large lettuce leaves, inside nori rolls or served as a side dish to any salad.
I've been making this recipe, and many variations of it, for years. It's lovely and fresh but a little heavy too, so it's filling without being too filling!
Ingredients:
* 2 cups almonds
* 2 large carrots
* ½ cup coarsely chopped red onion
* ½ cup finely chopped fresh parsley
* ¼ cup lemon juice
* Pinch of Celtic Sea Salt OR Himalayan Crystal Salt
* Pure water to reach desired consistency
Directions
1) Process all ingredients in your food processor or similar until all ingredients are well combined.
2) If it needs a little more water to bind it, then add and process again.
3) Taste-test and adjust accordingly until it is to your liking.
4) Serve immediately or keep in an airtight container in the fridge for up to 3 days and serve as needed.
RAW COACH'S TOP TIPS:
* Feel free to use different herbs or add other ingredients in. Why not try another nut with the carrots, such as walnuts or pecans - you don't have to stick with almonds.
© Karen Knowler, The Raw Food Coach 2008, http://www.TheRawFoodCoach.com
and let people know that they can join the list at www.therawfoodcoach.com if they want more.
Soak a cup of cashews overnight
Blend in blender or food processor with a teaspoon of lemon juice until smooth.
Add a dash of each - rosemary, chives, basil and Sea Salt
Cucumber & Mint Raita
plzchuckle
11 y
5,537
Russell James
1/4c cashew nuts
1c cucumber
2t agave nectar
1t apple cider vinegar
1/2t salt
¼c mint
1/2 clove garlic
1/2t cumin
1t lime Juice
Pinch cayenne
• Blend all ingredients in a high-power blender.
Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.
Did you like this recipe? You can sign-up for Russell's eZine here to be put on the list for more great recipes like this, plus tips and all sorts of advice to help you become a raw food culinary artist!
You can also sign-up for updates from his site here, so when he posts you’ll automatically receive an email…it’s so easy to stay ‘in the loop’!
2 very ripe avocados
2 Tbsp. onion, chopped fine
1 clove garlic, minced
1/2 red pepper, cut fine
1/2 green pepper, cut fine
1 medium ripe tomato, peeled and chopped
2 stalks celery, chopped fine
1 Tbsp. lime or lemon juice
Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and blend in remaining ingredients. Serve as quickly as possible. Serve w/ fresh veggies.
Guacamole is a classic recipe at the best of times. This version is slightly different to the norm, but gorgeous! With the addition of cumin to this otherwise classic recipe, I think this is one you'll want to keep pinned up in your kitchen for ongoing reference! Enjoy.
Ingredients:
* 2 ripe avocados
* 1-2 teaspoons of cumin powder (to your taste, and depends on size of avocados)
* Juice of 1-2 lemons (depending on sweetness and amount of juice)
* 1 small onion (red onion works better)
Directions
1) Slice your avocados in half and remove the pits. (NB: It's important that they're ripe - to check, they must "give" a little when squeezed). Remove the flesh and spoon into a bowl. Mash well with a fork, adding the lemon juice if it's hard going!
2) Add in the cumin powder (err on the side of caution first and add less than you think you might need), the lemon juice and very finely chopped onion.
3) Mix all ingredients together by hand making sure the cumin and onion are spread evenly throughout the mixture.
4) Taste-test. Adapt as desired. If you like tomato in your guacamole, now's the time to add it!
5) When you're happy with your mixture, serve with crackers, as a side dish or as a filing for a wrap or roll.
RAW COACH'S TOP TIPS:
* Don't be afraid to add more ingredients to this recipe - tomato, red pepper, coriander (cilantro), basil, swap onion for garlic - it's all up to you.
* If you're making a large batch and need to keep it fresh for a few hours, put the avocado stones (pits) in the bowl with the mixture and cover well. Refrigerate. All of these things will help it stay looking and tasting good.
Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com
By Frederic Patenaude
1 cup mango (flesh only)
1 cup cherry tomatoes (or other tomatoes)
1 Tbs. balsamic vinegar
Instructions
Blend all ingredients together and prepare to be blown away by this very simple and tasty fat-free dressing!
Sign me up for Frederic Patenaude's Recipe of the Week e-zine!
3/4 cup sesame seeds soaked (3 hours); blend along with soak water until fairly smooth.
Mix together with:
juice of 1 lemon
garlic to your taste
tbsp. or so ginger powder
1/2 cup olive oil
maple syrup
about 1/4 cup apple juice
1/4 lb. basil, fresh
2/3 cup lemon juice
1 cup pumpkin seeds (soaked organic)
3 cloves garlic, raw
pinch of cayenne
a little filtered water in the blending process.
Mix it up
1 cup pine nuts soaked overnight
1 cup filtered water
2 cups fresh basil
1 Tablespoons Nama Soy
Blend soaked pine nuts in a food processor with basil, water, and soy until creamy.
1 c. chick pea sprouts (sprouted overnight)
Juice of 1 lemon or lime (I prefer lime)
2 T. fresh orange juice
1 clove garlic
2 T. raw tahini
Optional seasonings: ground cumin, spike or Sea Salt to taste, chives, paprika, cayenne pepper
Blend all of the ingredients. Add water to thin to desired consistency.
Very delicious spread on leafy greens or red bell pepper strips or even celery. Enjoy!
sunflower seeds
lemon juice
garlic cloves
tahini
tamari
cumin
cayenne
Soak and sprout organic sunflower seeds. Put seeds and garlic through a food processor or Champion with the blank. Mix to a paste
Tomato Vinaigrette Dressing plzchuckle
11 y
5,517
(Salt-Free/Fat-Free)
Created by Jackie Graff
Sprout Raw Food
8 roma tomatoes
8 medjool dates, pitted
8 sun-dried tomatoes (soaked in 1 cup filtered water)
1-2 cloves garlic
¼ cup fresh thyme, basil or oregano (optional or use all three)
2 tablespoons lemon juice or apple cider unpasteurized vinegar
Place all ingredients in blender and blend well, if too thick add more filtered water.
Shelf Life: 1-2 weeks
Jackie’s Vegetable and Fruit of the Month Club
Visit Jackie & Gideon Graff @: RawFoodRevival.com
2 Celery stalks
2 carrots
1/2 cup tahini (raw organic)
1 Tbsp. lemon juice
handful of parsley
Put through a food processor
Sesame Seed or Almond Butter
Extra-Virgin Olive-Oil (cold pressed unfiltered reccomended)
water
Braggs Apple Cider Vinger
Braggs Liquid Aminos (optional)
Cayenne Pepper
Clove of Crushed Garlic
Directions:
Take equal parts of raw sesame or almond butter, extra virgin olive oil, and water, dribbles to taste of Bragg's Apple Cider Vinegar and Amino Acids (I know, controversial), cayenne pepper, and a clove of crushed garlic.
Blend it in a food processor, or if blender, crush the clove. YUM! Great with all and any veggies. Amounts are approximate...experimentation is good.
Mix together equal parts lemon juice, orange juice and lime juice.
Add fresh minced garlic
fresh dill and your favorite salad herbs
pinch of celtic salt
(can blend in avocado or olive oil if desired)
Chill to blend flavors
Serve over tossed salad
Expand 20 messages, 181 to 200 of 357 plzchuckle
9 y
4,895
Expand 20 messages, 201 to 220 of 357 plzchuckle
11 y
5,694
Expand 20 messages, 221 to 240 of 357 plzchuckle
11 y
5,640
Expand 20 messages, 241 to 260 of 357 plzchuckle
11 y
5,794
Expand 20 messages, 261 to 280 of 357 plzchuckle
11 y
5,613
Expand 20 messages, 281 to 300 of 357 plzchuckle
11 y
5,532
Expand 20 messages, 301 to 320 of 357 plzchuckle
11 y
5,547
Expand 20 messages, 321 to 340 of 357 plzchuckle
11 y
5,613
Expand 17 messages, 341 to 357 of 357 plzchuckle
11 y
5,674
