Cauliflower Mashed Potatoes by fjzhxb

VIEWS: 174 PAGES: 10

									Cauliflower Mashed Potatoes (I got this from some raw website but don’t remember which one) 1 cauliflower Juice of 1 lemon (I tend to think ½ lemon is plenty, it’s a matter of personal taste) ½ - 1 cup pine nuts A little olive oil Thyme to taste Can add dill, garlic, a pinch cayenne, pinch black pepper. Put all ingredients into food processor. Delicious! Marinated Veggies (from the raw cookbook I AM GRATEFUL, page 18) Makes 4 cups Dice or grate 4 cups of the following: Carrot, celery, radish, zucchini, fennel bulb (Feel free to mix and match the veggies you use in this recipe. Artichokes, celery root, broccoli stems, and cauliflower would all be great in here, too). FOR THE MARINADE: 3 TBLSP chopped cilantro with stems 1 tsp chopped garlic 1 TBLSP + 1 tsp chopped ginger 2 TBLSPS olive oil 1 TBLSP Nama Shoyu 2 TBLSP lemon juice ¼ tsp salt 1/8 tsp cayenne Place all of the marinade ingredients in your blender on high until well pureed. Pour over your grated veggies and stir well. Ideally, for the most flavor, marinate for at least one hour. These veggies can be used in lots of recipes.

ZUCCHINI HUMMUS (From Alissa Cohen’s cookbook LIVING ON LIVE FOOD, p. 309) 5 cups zucchini, peeled and chopped ½ cup raw tahini 4 cloves garlic (I found this a bit much, usually just do 2 – 3 cloves, but to taste) ½ cup lemon juice (again, I just use juice of one half of a lemon) ¼ cup olive oil ½ tsp paprika 1/8 tsp cayenne 1 ½ tsp sea salt

Place all ingredients in a food processor and blend until smooth. (Arianna’s notes: this is delicious, I make it regularly and put it into salads and eat with flax crackers or cut veggies. Enjoy!)

BROCCOLI SOUP

(From Alissa Cohen’s cookbook LIVING ON LIVE FOOD, p. 355)

So creamy and satisfying…one of my favorite soups! The cumin and sea salt are very important in this recipe, so makes sure you have added enough of both of these to bring out the flavor of this soup.

3 cups water 1 cup almonds 1 tsp honey (I tend to use ½ tsp as I like it less sweet) 2 cups broccoli ( sometimes I use 3 cups) 1 avocado ½ to1 clove garlic 1 TBSP olive oil 1 tsp onion (I leave this out as I don’t like onions) 1 – 1 ½ tsp sea salt ½ tsp cumin 1/8 tsp black pepper 1. In a blender or Vita-Mix blend water, almonds and honey until smooth. 2. Add in the rest of the ingredients and blend until creamy. Note: Add more sea salt if this tastes bland. (this soup also warms up well) Variations: a variety of vegetables work well with this recipe. When I didn’t have broccoli, I used cauliflower and zucchini, added a little flax seed oil instead of olive oil and it was just as delicious. I’ve also made it with ½ cup almonds instead of 1 cup and it tastes fine.

Almond Butter Balls
(Living on Live Foods)

½ cup almond butter ½ cup sunflower seeds ½ cup raisins ½ cup honey Grind sunflower seeds until fine. Place in bowl with other ingredients. Mix well and form into balls. FUDGE BALLS (Living on Live Foods p. 491-492) 2 cups dates, pitted and soaked 2 cups almond butter ½ cup carob powder (Note: I’ve halved this recipe when I don’t have enough ingredients and it makes about 12 balls) 1. In a food processor, blend the dates to a smooth paste. 2. Add the remaining ingredients and process until smooth. 3. Remove from processor and form into round balls. (these will keep for a long time in the fridge.) Variations: I’ve added coconut flakes, a few drops of peppermint essential oil and they are even more delicious and satisfying. CHOCOLATE RASPBERRY BLISS BALLS (Raw Reform website) 1 cup of fresh or frozen raspberries (or other berries) ½ cup raw cacao powder (or nibs ground in a coffee grinder or blender) 1/3 cup raw coconut oil 1/3 cup agave or raw sweetener of choice 1 TBLSP hemp seeds 1 TBLSP raw coconut flakes Variation: add a dash of ginger powder or grated ginger. Blend all ingredients in food processor and separate into little balls and freeze.

Applesauce (Alissa Cohen “Living on Live Foods” p. 294) 4 apples 2 tablespoons honey (or agave nectar) 1/2 teaspoon cinnamon 1/4 teaspoon vanilla

1. Slice the apples into large chunks. No need to peel the apples. 2. Place the apples and all other ingredients into a food processor and blend until smooth.

Cacao Pudding Extrawdinaire by Melinda Scheper, Raw Recipe Challenge

1 cup almond mylk 1 ripe avocado 1 tbsp vanilla 1 tbsp raw almond butter 2 dashes celtic sea salt 2 tbsp cacao nibs, ground 1-2 tbsp agave nectar 2 tbsp cacao nibs 1/3 cup almond mylk

Place the first 7 ingredients into your blender and blend well. Mixture may be thick, so blend on low to medium speed. Once this is well mixed, add the last 2 ingredients and blend on high for 30 seconds.

Notes: I added more agave and a banana to make it creamier and sweeter.

Just Like Cheesecake (rawfoodtalk.com) For the crust: 1 ½ cups of almonds 1 cup of dates Grind almonds in a food processor till fine. Then add dates. Place the ingredients in a pie plate and press all around, then set in fridge. For the “Cheese”: 3 cups of cashews, (soaked for 1-2 hours) 1 cup lemon juice 1 cup honey or agave 1 cup coconut oil 1 tsp vanilla Optional: fresh berries of your choice To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and ½ cup of water. Blend until smooth and adjust to taste. Pour the cheese mixture onto the crust. Place the cheesecake into the freezer until nice and firm (3-4 hours), then place in fridge for about an hour. For the Sauce: 1 bag of your favorite berries ½ cup of dates or ¼ cup of honey Blend the ingredients and place it in a container. Pour the sauce on the cheesecake when cutting a piece.

Zu-Ghetti Primavera With Papaya & Fresh Basil

(Eric Rivkin)

In this easy recipe, the zucchini is an amazing vegetable that makes a healthy, filling, non-fat essential carb hearty entrée and substitute for flour pasta. And its packed with live enzymes, vitamins, minerals, and protein without being destroyed by heat. Great for picnics, takes less time and cleanup than cooked pasta. No pots to boil over!
Yield: Serves 4

Ingredients:

2-3 lbs. Zucchini, tips removed (1 small or 1/4 large red firm papaya, peeled, halved the long way, seeded ) 1/4 cup of fresh basil, packed, chopped fine 1 clove garlic, minced fine 1 tbsp extra virgin olive oil 2 tbsp dried tomatoes, soaked overnight, finely chopped (save soak water) juice of 1 fresh lime juice of 1 fresh orange 1/2 tsp Nama Shoyu (a type of fragrant unpasteurized soy sauce found at natural food stores) Instructions: Using the narrow julienne plate on a mandoline, cut the zucchinis and papaya into thick long noodles. If you don't have a mandoline, slice the zucchini into very thin slabs the long way with a potato peeler or sharp 8" or larger chef's knife. Stack the slices on a cutting board, then cut the stack again to make the noodles. Set aside the papaya. Mix all ingredients except the papaya by hand in a bowl. Then gently mix in the papaya. Let the mix marinate about 15 minutes before serving. The zucchini noodles will soften like the texture of cooked pasta. Options: Serving options: add diced tomatoes, marinated mushrooms, or Marinara Basica sauce.

Kale Salad (Chad Sarno internet recipe)

1 head kale, any variety, shredded 1 cup tomato, diced 1 cup avocado, chopped 2 ½ TBLSP olive oil 1 ½ TBLSP lemon juice 1 TSP Celtic Sea Salt ½ teaspoon cayenne

In a mixing bowl, toss all ingredients together squeezing as you mix to wilt the kale and creaming the avocado. Serve immediately.

Chewy Trawfoils http://www.welikeitraw.com/rawfood/2008/01/raw-girl-scout.html This is a chewy more flavorful take on the original crisp shortbread. However, it does maintain its trademark golden color, and, if you have the time, can be decorated with its highly recognizable design. Ingredients
       

½ cup cashews ¼ cup coconut flakes, ground into a powder ¼ cup sesame seeds, ground into a powder ¼ cup golden flax, ground 2 Tbsp. agave nectar 2 soft pitted dates 1 tsp. vanilla dash of sea salt

Directions In a food processor, grind cashews, coconut, sesame and flax until it reaches a flour-like consistency. Add agave, dates, vanilla and sea salt, and process into a ball of dough. Flatten the dough as though you were making traditional cut-out cookies. Then, it is all up to you. Cut the dough into circles or squares; you can make whatever shape you want . I cut mine similar to the actual Trefoil shape, and since I do not have the luxury of owning an official Girl Scout stamp, I sketched the design on the cookies using a cake tester (I had to use it for something). Then, the cookies are ready to “bake.” I put mine in my dehydrator for at least 24 hours to make them nearly crisp, but still a little chewy (I always preferred the Chewy Chips Ahoy over the original). You can decide when you think your cookies are done enough for you (sometimes they don’t make it past the dough stage; you know who you are).


								
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