Docstoc

CREAMY CUCUMBER SOUP

Document Sample
CREAMY CUCUMBER SOUP Powered By Docstoc
					  RAW ISLAND “Un-Cooking” Class
   With Certified Raw Foods Chef
           Arianna Rose


“ A Savory Summer with Rainbow Green Live-
              Food Cuisine”

           Sunday, June 22, 2008



               RECIPE BOOK




                    Arianna Rose
                   Rockaway Raw
                    718-945-9301
          http://rawfood.meetup.com/427
           rockawayraw@earthlink.net
  http://www.simplexityhealth.com/ariannarose
Almond Mylk
(adapted from Rainbow Green Live-Food Cuisine)

½ - 1 cup of soaked almonds
½ vanilla bean or ½ tsp vanilla extract
Equivalent to 1 tsp Sweetener of choice (xylitol, stevia, yacon,
mesquite)

Put all ingredients in high speed blender. Blend until smooth.
Strain through nut mylk bag or cheesecloth. Save almond meal
for other recipes!

ARIANNA’S AMAZING FRESH GRANOLA RECIPE

Ingredients:
Small handful of soaked almonds, or other nuts or seeds
Handful pumpkin seeds, Handful sunflower seeds
1-2 tsp hemp (optional)
Handful goji berries
Raisins
Coconut flakes (optional)
1-2 organic apples, cored and cut
Fresh or frozen berries of your choice
Cinnamon to taste (optional)

In a food processor, pulse/process the following to desired consistency:
1. a small handful of soaked almonds or sunflower seeds
2. Add some seeds: pumpkin, sunflower, hemp, etc.
3 add goji berries, raisins, coconut flakes
4 core an apple or two, cut, and add and process again.
5 Transfer to bowl. Add other fresh berries.
Variations: add cinnamon to taste, raisins, coconut chips. Anything
goes, use your imagination! Mix well, add your nut milk of choice, and
enjoy! This recipe will keep refrigerated for several days. You can also
pop it in the dehydrator and create dried granola – can add raw oatmeal
flakes to this.
                                   2
   Arianna’s Sweet Sorbet w/Nut Mylk

   Ingredients
   2 pints fruit (Fresh or frozen)
   ¾ cup yacon syrup (or corresponding amount of stevia or xylitol)
   1 tbsp lemon juice
   ½ cup almond mylk (or another nut mylk)

   1. Put all ingredients into a food processor and blend well.
   2. Put into refrigerator for two hours or so to chill.
   3. Run through ice cream maker. Eat or freeze.

Note: If you do not have an ice cream maker, you can freeze it in ice cube trays, or
popsicle trays, or freeze it in a container, take it out after 8 hours, defrost, put it in
the food processor again, and then freeze again.

CREAMY CUCUMBER SOUP
Yield: 2 servings  Equipment Required: Juicer or blender

Ingredients:
1 ripe organic avocado
1 large cucumber with skin (if can’t find organic, try hydroponic English
cucumbers)
2-3 stalks organic celery
Lemon juice, to taste (use ½ lemon to start)
Sea salt, to taste (use ½ tsp to start)
2 medium organic or vine-ripened or hydroponic tomatoes
½ cucumber, chopped fine
¼ red onion, chopped fine

Juice your cucumber and celery, then add lemon juice and salt. This is your broth.
In a plate, mash the ripe avocado and slowly add into your soup broth, while
stirring continuously (a whisk works great for this)

Then chop:
2 medium tomatoes
½ cucumber, chopped fine
¼ red onion, chopped fine

Take a large spoonful of each of the above and drop them into the broth. This soup
should be thick and creamy, so if you need to, add more mashed avocado.

Sprinkle with a teaspoon of fresh or dried dill – add more if you love dill!!

                                            3
CHEESY BROCCOLI

1 Head of Broccoli
Cut up the broccoli into bite size pieces.
Rich Cheddar Sauce
Adapted from “Rejuvenate Your Life” by Serene Allison. And
found on Raw Food Talk. This sauce is creamiest when I use
soaked cashews. It can be used for pizza, on top of warmed
broccoli, in lasagna, etc.
Ingredients
     1 cup raw cashews (soaked), sunflower seeds or almonds
     ¼ cup water
     2 tablespoons lemon juice
     1 tablespoon tahini
     2 tablespoons parma in the raw
     1½ teaspoons sea salt
     1 clove garlic
Optional:
     2 teaspoons onion powder (or a small slice of onion or 1
      Tbsp of green onion)
     ½ large red bell pepper
Preparation
Blend all ingredients until creamy. Add more water if it is too
thick.
Pop in dehydrator for about 45 minutes until broccoli has
softened.


                                 4
John's Living Angel Hair Pasta by John H. Kohler

Ingredients:
3 zucchini (green, yellow, sunburst or ???)
16 oz cherry tomatoes (very flavorful) or 1 lb. reg tomatoes)
1/2 small white onion
a few fresh basil leaves
1 or 2 cloves of garlic
1 red, orange or yellow bell pepper (not green)
2 tsp. "pizza seasoning" - dried (Italian spices)
dulse flakes to taste
2 tablespoons of chia seeds (optional)
A little Olive Oil (optional)

Most recipes that make a "marinara sauce" always used
sun dried tomatoes. Since I strive to eat minimally
processed foods, and less dried (concentrated foods) I
came up with this alternative recipe to the "conventional"
marinara sauces that used dried tomatoes as a thickener.
In my recipe, the chia seeds will help to thicken the sauce.
Directions:
1. Use a Spiral Slicer (Saladacco) to turn the zucchini into
angel hair pasta.
2. Place all items (except for chia seeds) in a food
processor or blender, and PULSE CHOP to a "chunky"
consistency.. I don't recommend pureeing the mixture.
3. Pour sauce into a bowl and add chia seeds, stirring
them to the sauce. Allow to "set" for 30 minutes to allow
sauce to thicken.
4. Pour Sauce over pasta and enjoy :)
The above amount is for a one or two person serving. You might need to make more.


                                             5
KEY LIME PIE
(from Rainbow Green Live –Food Cuisine – 1.5)

CRUST:
2 cups pecans, soaked (note: almonds are a good substitute)
½ t. nutmeg
¼ t. fresh ground black pepper
¼ t celtic salt

 Process all ingredients in a food processor with the “S” blade
until the mixture becomes sticky and forms a ball.
Press into pie plate and chill while making the filling.

FILLING:
½ avocado
½ cup coconut water
pulp of 1 coconut
4 T lemon juice
4 T lime juice
½ - 1 vanilla bean or ½ t vanilla extract
½ t celtic salt
¼ t stevia
1 t psyllium

In a blender, process all ingredients except psyllium until
smooth and creamy.
Add psyllium and mix well. Pour filling into crust and chill.




                                 6

				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:32
posted:3/5/2010
language:English
pages:6