tag:blogger.com,1999:blog-60361469927116578132024-03-13T21:05:11.472-07:00I Can Eat RawUnknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6036146992711657813.post-20123575916144643502017-01-18T10:49:00.002-08:002017-01-18T10:50:22.890-08:00Tacos with Sour Cream and GuacamoleServes 2-4<br />
<br />
<i>Taco Filling</i><br />
1 cup sunflower seeds (soaked or sprouted)<br />
¼ cup walnuts<br />
2-3 cloves garlic, or to taste<br />
sea salt, cumin, coriander, chili powder and black pepper, to taste<br />
¼ cup sundried tomatoes (soaked in oil or water)<br />
2 tbsp lime or lemon juice<br />
¼ cup olive oil (if tomatoes are not soaked in oil)<br />
¼ cup water (if sunflower seeds are not soaked)<br />
<br />
<i>Cashew Sour Cream</i><br />
1 cup cashews<br />
¼ cup lime or lemon juice<br />
2-3 cloves garlic, or to taste<br />
¼ cup water<br />
sea salt, to taste<br />
<br />
<i>Guacamole</i><br />
2 medium-sized avocados, peeled<br />
½ tsp sea salt<br />
2 tbsp lime juice<br />
2 tbsp fresh cilantro, de-stemmed<br />
2 large tomatoes, diced<br />
1 small onion, diced<br />
<br />
Add all taco filling ingredients to a food processor using the S-blade and puree until it forms a ball, scraping down from the sides occasionally. Add the sour cream ingredients to a blender and liquify. Mash the guacamole ingredients together in a bowl. Fill a Romaine lettuce leaf with the taco filling, then top with sour cream and guacamole. Add other toppings such as sliced tomatoes, salsa, corn, shredded lettuce, black olives, red or green peppers, and hot sauce.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-78320630624490792692015-03-09T10:09:00.004-07:002017-01-18T10:49:58.650-08:00Orange JuliusServes 2<br />
<br />
4 cups freshly squeezed orange juice<br />
¼ cup raw almonds<br />
2 tbsp agave nectar<br />
<br />
Combine 1 cup of orange juice in a blender with the almonds and agave nectar. Pulse the blender on low until the almonds are creamy, then gradually turn up the blender to its highest speed until the mixture is smooth. Once the almonds have been completely blended, slowly add the rest of the orange juice and continue blending for another 15 seconds on high.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-67345285381953612662011-07-11T10:35:00.000-07:002011-11-14T11:44:24.146-08:00Moo Shu Vegetables with Scallion Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-u-091OhqTDs/TsFumyrrDYI/AAAAAAAAAKg/1QO3A5aqZlQ/s1600/moo+shu+%2528Large%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-u-091OhqTDs/TsFumyrrDYI/AAAAAAAAAKg/1QO3A5aqZlQ/s400/moo+shu+%2528Large%2529.jpg" width="400" /></a></div>
Serves 4<br />
<br />
<span style="font-style: italic;">Pancakes</span><br />
4 cups zucchini or young coconut meat, roughly chopped<span style="font-style: italic;"><br /></span>6 scallions, roughly chopped<br />
1 tbsp powdered psyllium husk<br />
1 tbsp olive oil<br />
dash of sea salt<br />
<span style="font-style: italic;"><br />Filling</span><br />
2 cups shredded broccoli slaw, napa cabbage, or bok choy<br />
1 cup shredded mushrooms<br />
2 tbsp almonds, soaked overnight and finely chopped<br />
2 tbsp powdered chinese 5-spice<br />
<br />
<span style="font-style: italic;"><br />Marinade</span><br />
1 cup raw soy sauce (nama shoyu, wheat-free tamari, or coconut aminos)<br />
1 cup raw sesame oil<br />
2 tbsp fresh ginger<br />
1 tbsp fresh garlic<br />
<br />
Combine all pancake ingredients except psyllium husk in a food processor and blend until creamy, scraping the sides as necessary. Add the psyllium husk powder, pulse for 10 seconds, and quickly spread the mixture evenly and thickly onto a dehydrator sheet. Dehydrate at 110˚F for 4-6 hours or until firm, flipping them after the top is dry.<br />
<br />
Process all marinade ingredients in a blender until smooth. In a small bowl, thoroughly mix the marinade with the filling and dehydrate in the bowl at 110˚F for 2-3 hours or until soft.<br />
<br />
Cut pancakes into squares, generously fill with vegetables, and roll while tucking the left and right ends. Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-70635687774537470802011-04-25T14:22:00.000-07:002011-07-11T14:47:47.881-07:00Chive Cream-stuffed EndivesServes 4<br /><br />4 medium endives, roots removed and peeled apart into spears<br /><br /><span style="font-style: italic;">Filling</span><br />2 cups brazil nuts, soaked overnight and rinsed<br />¼ cup lime juice<br />¼ cup chopped fresh chives<br />¼ cup olive oil<br />3 tbsp chopped dried chives<br />sea salt, to taste<br /><br />Combine all ingredients except dried chives and salt in a food processor and blend until smooth, pushing down the sides with a spatula and adding small amounts of water as needed. Place in bowl and fold in dried chives and salt to taste.<br /><br />To assemble, place a small amount of the filling inside the endive spear and garnish with red pepper, mushrooms, and/or sunflower sprouts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-26288666099523718792011-04-25T14:21:00.001-07:002011-07-11T14:43:35.621-07:00TaboullehServes 4<br /><br />2 cups quinoa, soaked overnight and sprouted for 1-2 days (rinsing twice per day)<br />2 large cucumbers, peeled and chopped<br />6 large tomatoes, chopped<br />2 cups fresh parsley, chopped<br />¼ cup fresh mint, chopped<br />¼ cup green onion, minced<br />¼ cup olive oil<br />¼ cup lime and/or lemon juice<br />sea salt, to taste<br />black pepper, to taste<br /><br />Combine all ingredients in large bowl and serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-61537702377559305702011-04-25T14:18:00.000-07:002011-05-01T14:00:26.676-07:00Lava Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-0vIn-M2_Cfg/TbXlURvhwHI/AAAAAAAAAIQ/vn4PEuIrMlA/s1600/lava%2Bsoup%2B2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/-0vIn-M2_Cfg/TbXlURvhwHI/AAAAAAAAAIQ/vn4PEuIrMlA/s400/lava%2Bsoup%2B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5599633848227971186" border="0" /></a>Serves 1<br /><br />2 cups fresh carrot juice<br />1 avocado, peeled and pitted<br />garlic, ginger, jalapeno, and sea salt to taste<br /><br />Lightly blend all ingredients until slightly chunky. Garnish with red onions, red pepper, shredded coconut, sliced mushrooms, and/or olive oil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-17232720306242737032011-04-25T14:14:00.001-07:002011-05-01T14:05:26.606-07:00Coconut Dolmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ijqVPo9hfdM/Tb3K9-tnoMI/AAAAAAAAAJA/0rx_CmqqDY4/s1600/dolmas%2B5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 371px;" src="http://2.bp.blogspot.com/-ijqVPo9hfdM/Tb3K9-tnoMI/AAAAAAAAAJA/0rx_CmqqDY4/s400/dolmas%2B5.jpg" alt="" id="BLOGGER_PHOTO_ID_5601856677673935042" border="0" /></a><span>Serves 8</span><br /><br /><span style="font-style: italic;">Wrapper</span><br />24 fresh grape leaves, soaked in salt water overnight and rinsed<br />note: substitute thoroughly rinsed jarred organic leaves if fresh leaves are not available<br /><br /><span style="font-style: italic;">Filling</span><br />4 cups finely shredded dried coconut, soaked overnight and gently pressed to remove excess water<br />½ cup green and/or black olives, pitted and chopped<br />½ cup sundried tomatoes<br />½ cup fresh spring onions, chopped<br />½ cup pine nuts<br />½ cup dried black currants or raisins, soaked overnight<br />½ cup fresh lemon juice<br />½ cup olive oil<br />Finely minced fresh jalapeno pepper or chili flakes, to taste<br />Black pepper, to taste<br />Sea salt, to taste<br /><br />Combine the filling ingredients in a large bowl, stir thoroughly, and marinate for at least 1 hour.<br /><br />To assemble, cover the bottom of a shallow casserole dish with a mixture of olive oil, lemon juice and black pepper. Spoon a small amount of filling into the closest side of a grape leaf and roll, tucking the sides in after the first roll. Lay the open side down in the casserole dish, stacking as necessary. After all the leaves have been filled, place in the refrigerator for at least 20 minutes to seal them closed.<a href="http://3.bp.blogspot.com/-f_9YkBNpss8/TbXpDREKIEI/AAAAAAAAAIw/I2BZu8N4d50/s1600/dolma%2Bingredients.JPG"><br /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-40910456216509095122011-03-07T10:12:00.000-08:002011-05-01T14:01:55.459-07:00Apple Blintzes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-G7fCiz99A7U/TXUmF7scbBI/AAAAAAAAAGw/mnA9A_ydhSo/s1600/blintz.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 351px; height: 314px;" src="http://3.bp.blogspot.com/-G7fCiz99A7U/TXUmF7scbBI/AAAAAAAAAGw/mnA9A_ydhSo/s400/blintz.jpg" alt="" id="BLOGGER_PHOTO_ID_5581409196560903186" border="0" /></a>Serves 6-10<br /><br /><span style="font-style: italic;">Crepe wrap<br /></span>4 medium fuji apples, cored<br />3 tbsp psyllium husk powder<br />2 tsp cinnamon powder<br /><br />Process all ingredients food processor except the psyllium husk powder until it becomes a thin applesauce, scraping down the sides of the food processor with a spatula as needed. Add the psyllium husk powder, puree for 10 more seconds, and then quickly spread the mixture into a large dehydrator sheet. Dehydrate at 110 for 4-6 hours, flipping the sheet over after 2-3 hours. The sheet should be moist but also hold together when lifted by the corners. Slice the apple sheets into 3"-6" square pieces, depending on the desired blintz size. To store, place in airtight tupperware container in cabinet - refrigeration will make the wrapper chewy and tough.<br /><br /><span style="font-style: italic;">Cream filling<br /></span>1 cup raw macadamia nuts<br />½ cup medjool dates, pitted<br />2 tsp vanilla extract, powder, or fresh bean<br />dash sea salt<br />up to ½ cup water<br /><br />Puree all ingredients in a food processor except water until a dough is formed, scraping down the sides of the food processor with a spatula as needed. Slowly add water as needed until the mixture reaches the consistency of a smooth pudding, thick enough able to hang upside down from a spoon.<br /><br />To assemble, place a dollop of cream filling in the center of the apple square. Roll the wrapper diagonally and secure the corner using a tiny drop of filling. Serve immediately.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6036146992711657813.post-15169537808560721802011-02-20T11:23:00.000-08:002016-06-08T18:42:28.584-07:00Sunflower Mango Sandwich with Almond Mayonnaise<a href="https://1.bp.blogspot.com/-NLpF7HRn0vk/V1jJB3remuI/AAAAAAAAA9U/_Ad6qvG-HN4UHnKdJi-y3xnFe2Zfh8ZxQCLcB/s1600/veggie%2Bsandwich%2B3%2B%2528Medium%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-NLpF7HRn0vk/V1jJB3remuI/AAAAAAAAA9U/_Ad6qvG-HN4UHnKdJi-y3xnFe2Zfh8ZxQCLcB/s400/veggie%2Bsandwich%2B3%2B%2528Medium%2529.jpg" width="400" /></a>Serves 4-8<br />
<br />
<span style="font-style: italic;">Sunflower Onion Bread</span><br />
6 cups raw sunflower seeds, soaked overnight and rinsed (optional: sprouted for 1-3 days)<br />
2 cups raw soaked flax seeds, soaked overnight and rinsed<br />
3 large yellow sweet onions, sliced very thinly and then chopped into 1-inch pieces<br />
1 large jalapeno pepper, seeds removed<br />
dash sea salt<br />
nama shoyu (raw soy sauce) or Bragg's amino acids, to taste<br />
assortment of vegetables such as bell pepper, zucchini, carrots, green onions, garlic, and tomatoes<br />
assortment of small amounts of fresh herbs such as rosemary, sage, marjoram, thyme, oregano, and basil<br />
<br />
Process all ingredients except sea salt and soy sauce in food processor until it becomes a thin dough, which may take several batches. Combine all batches into a large mixing bowl and add sea salt and soy sauce to taste. Note that the mixture should be under-salted to compensate for the concentration of flavors during dehydration. Spread dough evenly on dehydrator trays and dehydrate for 8-16 hours, depending on the desired crunch.<br />
<br />
<span style="font-style: italic;">Almond Mayonnaise</span>1 cup raw almonds, soaked overnight and rinsed<br />
1 clove garlic, or to taste<br />
2 tsp garlic and/or onion powder, or to taste<br />
3 tbsp olive oil<br />
3 tbsp fresh lime juice<br />
¼ cup water<br />
dash sea salt<br />
<br />
<br />
Blend all ingredients in a blender, pulsing at first and working the blender up to full speed, adding more water and pushing the mixture down the sides with a spatula as needed to create a cream. Adjust garlic and sea salt to taste.<br />
<br />
<span style="font-style: italic;">Vegetable Filling</span><br />
mango, sliced, salted and dipped in sesame seeds<br />
mushrooms, marinated in olive oil, soy sauce and black pepper<br />
tomatoes, sliced<br />
avocado, sliced<br />
red bell pepper, julienned<br />
sprouts such as sunflower, alfalfa, pea, mung bean, and/or clover<br />
baby greens such as arugula, kale and/or spinachUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-46888017815136480012010-11-04T09:11:00.000-07:002016-06-20T11:44:28.251-07:00Vegetable Koftas in Curry Sauce<a href="http://4.bp.blogspot.com/-5BL5zXXvCqQ/Th4QJr7dC3I/AAAAAAAAAJU/ecT2juFbhUE/s1600/koftas.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5628954342856657778" src="https://4.bp.blogspot.com/-5BL5zXXvCqQ/Th4QJr7dC3I/AAAAAAAAAJU/ecT2juFbhUE/s400/koftas.jpg" style="cursor: hand; cursor: pointer; float: left; height: 299px; margin: 0 10px 10px 0; width: 400px;" /></a><br />
Serves 2-4<br />
<br />
<span style="font-style: italic;">Kofta</span> 1 cup raw walnuts<br />
6-8 medium dates, pitted<br />
2 tbsp coriander, or to taste<br />
1 tbsp garam masala, or to taste<br />
1 tbsp cumin, or to taste<br />
1 cup carrots<br />
1 cup fresh or frozen peas<br />
1 medium yellow or white onion<br />
1 tsp sea salt, or to taste<span style="font-style: italic;"><br /></span> ½ cup flax seed powder<br />
<br />
<span style="font-style: italic;">Curry Sauce</span> ½ cup raw macadamia nuts<br />
¼ cup olive oil<br />
¼ cup water<br />
2 tbsp fresh ginger<br />
1 tbsp fresh garlic<br />
3 tbsp fresh lime juice<br />
1 tbsp curry powder (optional)<br />
1 tbsp minced dried onion<br />
1 tbsp jalapeno or chipotle pepper, or to taste<br />
1 tbsp sea salt, or to taste<br />
<br />
Puree all kofta ingredients except peas in food processor until the mixture is finely chopped but not smooth, scraping sides of processor as needed. Place in mixing bowl, add peas, and mix thoroughly, adjusting spices to taste. Using a small ice cream scoop, place balls of the mixture on a dehydrator sheet. Dehydrate 4-5 hours or until it holds together when picked up. The center of each ball should be moist, and the peas should remain tender. Set koftas aside to cool.<br />
<br />
Add all sauce ingredients except oil to a blender and process until smooth, adding the oil slowly as needed to keep the mixture flowing. Adjust the curry and salt to taste, and pour into a small casserole dish. Submerge the koftas in the curry sauce and refrigerate for at least 15 minutes.<br />
<br />
To serve, place the casserole dish in the dehydrator for 1 hour to warm the sauce, and garnish with chopped cilantro.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-31989459656621844182009-07-17T08:41:00.001-07:002009-07-17T08:45:53.077-07:00Tomato BruschettaServes 2-4<br /><br /><span style="font-style: italic;">Bruschetta</span><br />2 whole heirloom tomatoes, diced<br />8 sprigs fresh basil, diced<br />3 tbsp fresh lime juice<br />3 tbsp olive oil<br />dash black pepper<br />dash sea salt<br />dash fresh thyme<br /><br /><span style="font-style: italic;">Rosemary Buckwheat Crackers</span><br />1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour<br />3 sprigs fresh rosemary, stems removed<br />3-4 cloves garlic (or to taste)<br />1 tbsp. sea salt<br />1 tbsp olive oil<br /><br />Puree all cracker ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.<br /><br />Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces.<br /><br />Combine all bruschetta ingredients in a bowl, let sit for 5 minutes, and serve with crackers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-1551324356399556242009-07-02T13:14:00.000-07:002011-05-01T14:06:20.811-07:00Blueberry Pudding<span>Serves 2-4</span><br /><br />1 lb fresh blueberries<br />½ cup fresh young coconut meat<br />handful of raisins<br /><br />Blend all ingredients and serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-14775107042120592362009-06-23T15:46:00.001-07:002011-07-11T16:42:35.677-07:00Donuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Dl-wJU-h81g/ThtKw4xRTiI/AAAAAAAAAJM/HYwhumPXQzg/s1600/photo.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://2.bp.blogspot.com/-Dl-wJU-h81g/ThtKw4xRTiI/AAAAAAAAAJM/HYwhumPXQzg/s400/photo.JPG" alt="" id="BLOGGER_PHOTO_ID_5628174363062783522" border="0" /></a><br />Serves 4-6<br /><br /><span style="font-style: italic;">Donuts</span><br />1 cup raw almonds, soaked overnight<br />4 large medjool dates, pits removed, soaked overnight<br />½ cup shredded baby zucchini<br />1 tsp vanilla extract<br />1 tbsp powdered nutmeg<br />2 tbsp powdered cinnamon<br />dash sea salt<br /><br /><span style="font-style: italic;">Toppings</span><br />¼ cup lucuma or mesquite powder mixed with 2 tbsp cinnamon<br />¼ cup cocoa powder mixed with 2 tbsp powdered raw palm or coconut sugar<br />¼ cup shredded dried coconut<br /><br />Place soaked almonds in food processor and blend with an s-blade until very fine but not a paste. Add the rest of the dates, salt, vanilla, cinnamon, and nutmeg while the processor is on. Continue blending until the mixture becomes uniform and sticky like a wet dough.<br /><br />Remove the almond/date mixture from the food processor and mix with the shredded zucchini in a bowl using your hands or a large spatula. Adjust the spices to taste.<br /><br />Roll the mixture into small balls, then flatten and poke a hole in the center of each to resemble a small palm-sized donut. Gently place the donut in a shallow bowl of any topping and cover all sides. Dehydrate at 110˚F for 1-3 hours or until the the outside of the donut is dry, solid, and able to be picked up without crumbling.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-48112180436915568382009-06-02T14:04:00.001-07:002010-11-04T09:12:27.127-07:00Marinated Kale SaladServes 2-4<br /><br /><span style="font-style: italic;">Salad</span><br />1 large bunch fresh flat-leaf kale<br />3 tbsp soy sauce<br />3 tbsp freshly squeezed orange juice<br />3 tbsp freshly squeezed lime juice<br />olive oil<br />sea salt<br /><br /><span style="font-style: italic;">Garnish</span><br />fresh-ground pepper<br />raw sunflower seeds<br />tomatoes<br />slivered almonds<br />diced avocado<br />raisins<br /><br />Wash kale leaves and remove woody part of stems. Stack several leaves together and roll tightly; slice crosswise into very thin strips. Place sliced kale in large salad bowl; toss with soy sauce, drizzle of olive oil and sprinkle of sea salt. Marinate 1 hour or up to 1 day ahead. Top with raw sunflower seeds, tomato wedges, sliced green onions, and/or raw almonds.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-32065652281146305972009-06-02T14:01:00.000-07:002011-05-01T13:54:04.392-07:00Zucchini Pesto Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-hGo90EbMQq0/TauWV-zDxVI/AAAAAAAAAHo/Iww900aczwk/s1600/pesto%2Bpasta%2B2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-hGo90EbMQq0/TauWV-zDxVI/AAAAAAAAAHo/Iww900aczwk/s400/pesto%2Bpasta%2B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5596732266316547410" border="0" /></a>Serves 6-8<br /><br /><span style="font-style: italic;">Pesto</span><br />¼ cup olive oil (to start)<br />1 large bunch fresh basil<br />1 sprig fresh rosemary<br />1 cup raw macadamia nuts<br />6 large cloves garlic<br />1 cup raw walnuts<br />1 tsp raw honey or agave nectar<br /><br />Put oil, basil and macadamias into food processor; pulse until smooth, adding more olive oil in a thin stream, as necessary. Add peeled garlic and pulse again until smooth. Add rosemary (save small sprigs for garnish), walnuts and honey or agave nectar. Pulse until smooth, adding more olive oil in a thin stream if necessary.<br /><br /><span style="font-style: italic;">Zucchini Pasta</span><br />1 small zucchini or summer squash per person (about 8 inches long)<br />2 tbsp olive oil<br />dash sea salt<br />12-14 thin slices of fresh tomato<br /><br />Peel zucchini with vegetable peeler; discard peel. Continue to use peeler lengthwise on the zucchini, placing strips in medium bowl. Stop when you get to the heart of the zucchini, where the seeds are. Drizzle olive oil over zucchini strips and add a bit of sea salt; toss and let rest 5 minutes.<br /><br />To assemble, place 1-2 slices tomato on plate, add a mound of zucchini pasta and top with pesto and small sprig of rosemary.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-50406114395466269802009-06-02T13:44:00.000-07:002009-06-03T05:02:46.894-07:00Basil Pesto-stuffed Cherry TomatoesMakes 20 stuffed tomatoes<br /><br /><span style="font-style: italic;">Basil Pesto</span><br />1 cup macadamia nuts<br />1 cup pine nuts<br />4-6 cloves garlic, or to taste<br />sea salt and ground pepper, to taste<br />2 cups fresh basil leaves<br />juice of 1 lemon (about 2 tbsp)<br />½ cup olive oil, separated<br /><br />20 grape or small cherry tomatoes<br /><br />Puree all ingredients except tomatoes with ¼ cup olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Continue blending until no chunks of nuts are visible. Stuff grape or cherry tomatoes with pesto, removing pulp of tomatoes if desired. If tomatoes are large, they can be cut in half.<br /><br />Variations: a white pesto can be prepared by leaving out the basil leaves. Also, spinach, cilantro or arugula can be used in place of the basil.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6036146992711657813.post-67703259929093390642009-06-02T13:42:00.000-07:002011-07-11T14:45:36.736-07:00Macadamia CookiesMakes 1 dozen cookies<br /><br />1 cup raw macadamia nuts<br />3 tbsp raw agave nectar<br />dash sea salt<br />dash of each: hazelnut extract, almond extract, coffee extract, vanilla extract<br /><br />Puree in food processor until consistency of peanut butter. Form into small balls and flatten with a fork onto dehydrator sheets; dehydrate 2-4 hours and serve warm.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6036146992711657813.post-4132871453348359102009-06-02T13:40:00.000-07:002011-07-11T14:46:13.946-07:00Brazil Nut Hummus with Rosemary CrackersServes 4-6<br /><br /><span style="font-style: italic;">Hummus</span><br />2-3 medium-sized yellow or green zucchini, peeled and coarsely chopped<br />¾ cup raw brazil nuts<br />¼ cup raw tahini<br />3-4 cloves garlic, or to taste, peeled<br />juice of 3 medium lemons (about 1/3 cup)<br />2 tsp powdered cumin (or to taste)<br />½ tsp sea salt (or to taste)<br />½ jalapeno pepper, seeded (optional)<br />¼ cup olive oil, separated<br /><br />Puree all ingredients with 2 tbsp olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Puree until no chunks of nuts are visible. Refrigerate 2 hours or overnight (keeps up to 2 days in refrigerator). Makes about 3 cups of hummus.<br /><br />Serve with buckwheat crackers, apple wedges and/or carrot slices and garnish with olive oil, paprika and minced parsley.<br /><br /><span style="font-style: italic;">Rosemary Buckwheat Crackers</span><br />1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour<br />3 sprigs fresh rosemary, stems removed<br />3-4 cloves garlic (or to taste)<br />1 tbsp. sea salt<br />1 tbsp olive oil<br /><br />Puree all ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.<br /><br />Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces and serve.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6036146992711657813.post-72661799800687646072009-06-02T13:32:00.000-07:002011-07-11T14:47:20.368-07:00Mushroom Eggplant SoupServes 6-8<br /><br /><span style="font-style: italic;">Soup</span><br />marinate in separate bowls in raw soy sauce just to cover overnight:<br />1 medium-sized eggplant, peeled and finely cubed<br />1 large sweet yellow onion, thinly sliced<br />8-10 crimini or button mushrooms, thinly sliced<br /><br />In a large bowl or saucepan, combine the following:<br /><br />4 cups very hot tap water (not boiling)<br />1 tbsp herbamare salt substitute<br /><br />Drain marinated onions (save marinade) and add to hot water mixture; let cool about 5 minutes. Drain remaining vegetables (again, saving marinade) and add to water and onion mixture.<br /><br /><span style="font-style: italic;">Flavoring mix</span><br />¼ cup brazil nuts<br />2 cloves garlic<br />1 pkg fresh poultry rub mix (combination of thyme, marjoram, rosemary, sage and basil – about 4 tbsp total)<br /><br />Puree all above ingredients in a food processor until a sandy texture is achieved. Add to water/vegetable mixture. Let cool another 5 minutes.<br /><br />Add about 1 cup reserved marinade and about 2 tbsp olive oil to soup; season with additional salt substitute and ground pepper to taste. The soup may be prepared up to 24 hours in advance and held in refrigerator, but bring to room temperature at least 3-4 hours before serving in heated bowls.<br /><br /><span style="font-style: italic;"></span>Serve soup in heated bowls.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-21105338056176399762009-06-02T13:19:00.000-07:002009-06-03T05:07:56.855-07:00Cucumber Ravioli with Marinara Sauce<span>Serves 6-8</span><span style="font-style: italic;"><br /><br />Filling</span><br />½ lb raw macadamia nuts<br />1½ cups raw walnuts<br />3 carrots<br />¼ cup olive oil<br />dash sea salt<br />dash black pepper<br />1 sprig each of fresh oregano, thyme and rosemary<br /><br />Place macadamias, walnuts, carrots and olive oil in food processor. Pulse until coarsely chopped. Add herbs, plenty of salt and fresh-ground pepper; pulse until smooth and the mixture pulls away from sides of processor, adding more olive oil in a thin stream as needed. Season to taste.<br />Peel the cucumber, then slice very thin on the diagonal. Marinate slices in a drizzle of olive oil and fresh-ground pepper for 10 minutes.<br /><br /><span style="font-style: italic;">Marinara</span><br />¾ cup sun dried tomatoes, rehydrated in olive oil<br />1 large fresh tomato<br />1 sprig fresh rosemary<br />2 tbsp olive oil<br />dash sea salt<br /><br />Place all marinara ingredients in bowl of food processor; pulse until creamy. Add a tiny bit of sea salt to taste.<br /><br />To assemble, place a 1” ball of filling between two slices of cucumber, flattening it a little. Top with marinara sauce and serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-86346413646837949512009-06-02T12:54:00.000-07:002009-06-02T13:18:23.224-07:00Apple Pie with Coconut Cinnamon FrostingServes 6-8<br /><br /><span style="font-style: italic;">Filling</span><br />2 large Fuji apples, cored and finely chopped<br />2 tsp ground cinnamon<br />2 tbsp raw agave nectar, or to taste<br /><br />Toss all together in small mixing bowl.<br /><br /><span style="font-style: italic;">Crust</span><br />½ cup raw walnuts<br />4 dates<br />¼ cup raisins<br />1 tsp sea salt<br /><br />Puree crust ingredients in food processor until it achieves a sandy texture. Press into pie pan along sides and bottom. Fill with apple mixture.<br /><br /><span style="font-style: italic;">Frosting</span><br />meat of 1 young coconut (about ¼ cup coconut meat)<br />2 dates<br />1 tsp cinnamon<br /><br />Puree all frosting ingredients in food processor until smooth. Pipe decoratively onto top of apple pie. Serve immediately, or place in refrigerator for up to 24 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-55284234986108952122009-05-13T10:17:00.001-07:002009-06-02T22:25:11.704-07:00Vegan ColeslawServes 2-4<br /><br /><span style="font-style: italic;">Dressing</span><br />¼ cup raw cashews<br />¼ cup fresh lemon and/or lime juice<br />¼ cup olive oil, with extra set aside<br />¼ cup water, with extra set aside<br />2 tbsp black peppercorns<br />2 tbsp dried minced onion<br />1 tbsp raw agave nectar<br />1 small garlic clove, with center removed<br />1 tbsp sea salt, or to taste<br />1 tiny slice of fresh jalapeno pepper or ginger (optional)<br /><br /><span style="font-style: italic;">Salad</span><br />1 small head of green or purple cabbage, finely shredded<br />2 medium carrots, shredded<br />¼ cup raw agave nectar<br />¼ cup raw apple cider vinegar<br />2 tbsp ground black pepper, or to taste<br /><br />Mix all of the salad ingredients in a large bowl until the pepper is distributed and set aside. In a blender or food processor, combine the dressing ingredients and slowly increase the speed until the texture becomes creamy. Occasionally stop the blender and use a spatula to push the dressing down the sides. Slowly drizzle olive oil and water into the center to keep the mixture moving. Continue adding water and olive oil until the texture is similar to mayonnaise, then adjust the salt to taste.<br /><br />Pour the dressing over the salad, and mix well. Set aside for 4-5 minutes, then serve.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6036146992711657813.post-11062286315843248312009-05-02T09:21:00.000-07:002017-03-20T18:26:22.619-07:00Yam Spice Pie<a href="http://2.bp.blogspot.com/-4foqZtTWJ-M/TauXVhY22xI/AAAAAAAAAHw/ynQPwNRhiYg/s1600/yam%2Bpie%2B4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5596733357933648658" src="https://2.bp.blogspot.com/-4foqZtTWJ-M/TauXVhY22xI/AAAAAAAAAHw/ynQPwNRhiYg/s400/yam%2Bpie%2B4.jpg" style="cursor: hand; cursor: pointer; float: left; height: 300px; margin: 0 10px 10px 0; width: 400px;" /></a>Serves 6-8<br />
<br />
<span style="font-style: italic;">Filling</span><br />
2 large garnet yams, brushed and roughly chopped<br />
¼ cup agave nectar or raw honey<br />
2 tbsp pumpkin pie spice, or to taste<br />
2 tbsp ground cinnamon, or to taste<br />
2 tbsp lemon juice, or to taste <br />
2 tbsp powdered psyllium husk<br />
<br />
<span style="font-style: italic;">Crust</span><br />
1 cup walnuts or sunflower seeds<br />
2 tsp sea salt, or to taste<br />
¼ cup raisins<br />
4-5 medjool dates<br />
1 tsp vanilla extract<br />
<br />
Place all of the crust ingredients in a food processor and pulse until the texture is sandy. Adjust the salt to create a slightly salty flavor. Create a ¼ inch pie crust by pressing the dough into a pie pan, making sure to include the edges. Place the crust into the refrigerator for about 20 minutes.<br />
<br />
Combine all of the filling ingredients except the psyllium husk into a food processor and process until creamy. Adjust the spices to taste, and place into a bowl. Fold in the psyllium husk with a spatula, and pour the filling into the pie crust, making sure to spread it evenly. Place the pie into the refrigerator for at least 10 minutes, or overnight if a firmer pie is desired.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6036146992711657813.post-33617236060286490202009-03-19T19:20:00.001-07:002009-06-03T05:06:55.938-07:00Mushroom Caesar Salad with Rosemary CroutonsServes 2-4<br /><br /><span style="font-style: italic;">Caesar Salad</span><br />1-2 heads romaine, green leaf, or similar lettuce<br />2 tbsp dried herbes de provence<br />1 tbsp tamari or raw soy sauce<br />¼ cup brazil nuts<br />1 small clove garlic, with center removed<br /><br /><span style="font-style: italic;">Marinated Mushrooms and Pepper</span>s<br />1 small red bell pepper, diced<br />4-5 small white button mushrooms, sliced<br />2 tbsp tamari or raw soy sauce<br />1 tbsp ground black pepper<br /><br /><span style="font-style: italic;">Lemon Cashew Peppercorn Dressing</span><br />¼ cup raw cashews or other white nut or seed<br />1 tbsp black peppercorns, or to taste<br />1 tsp sea salt, or to taste<br />1 small clove garlic, with center removed<br />1 thumbnail-size slice of fresh ginger<br />1 slice of fresh jalapeno<br />¼ cup filtered water<br />¼ cup olive oil, or to taste<br />¼ cup fresh lemon juice<br /><br /><span style="font-style: italic;">Rosemary Almond Croutons</span><br />½ cup almonds, soaked overnight and rinsed<br />¼ cup flax seeds, soaked for 2 hours<br />2 tbsp dressing, saved from previous recipe<br />1 small clove garlic, with center removed<br />2 tsp sea salt, or to taste<br />2-inch sprig of fresh rosemary<br />1 large carrot, cut into bite-size chunks<br /><br />Put all dressing ingredients except water into a food processor or blender. Pulse, then increase the speed while pausing occasionally to add water and push the ingredients down the side, until the mixture is creamy. Add the remaining water and any additional salt, pepper, or olive oil to taste.<br /><br />Keep 2 tbsp of dressing in the blender, and place the remaining dressing in the refrigerator for up to 24 hours. Add the crouton ingredients to the processor or blender and pulse until the almonds are very finely chopped but not creamy. Spread the croutons onto a dehydrator sheet in the shape of a log, about 1 inch high x 3 inches wide. Score the log crosswise every 1/2 inch and dehydrate until crisp, approximately 10-14 hours.<br /><br />Once the croutons are ready, mix the marinated mushroom ingredients in a small bowl and set aside. Combine the brazil nuts, tamari, herbs, and garlic in the food processor and pulse until well mixed to a sandy texture.<br /><br />Remove the ends of the lettuce, then chop crosswise into 1-inch pieces. Inspect and remove any brown or bruised pieces. Toss the lettuce generously with the dressing, and place in the salad bowl. Sprinkle the brazil nut mixture over top, and garnish with marinated mushrooms, almond croutons, freshly ground pepper and a dash of sea salt.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6036146992711657813.post-79398904815258084782009-01-03T08:32:00.000-08:002011-05-01T13:54:33.181-07:00Zucchini Fettuccine Alfredo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ENT_PP-UWb4/TauXrWqh2gI/AAAAAAAAAH4/FC1ujeA5MtU/s1600/fettuccine%2Balfredo%2B2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-ENT_PP-UWb4/TauXrWqh2gI/AAAAAAAAAH4/FC1ujeA5MtU/s400/fettuccine%2Balfredo%2B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5596733733012101634" border="0" /></a>Serves 4-6<br /><br /><span style="font-style: italic;">Alfredo Sauce</span><br />1 cup macadamia nuts<br />1 cup pine nuts<br />4-6 cloves garlic, or to taste<br />sea salt and ground pepper, to taste<br />4-5 sprigs fresh oregano<br />4-5 sprigs fresh thyme<br />½ cup chopped fresh parsley<br />juice of 1 lemon (about 2 tbsp)<br />1 tbsp jalapeno pepper (or to taste)<br />1 cup olive oil, separated<br />¼ cup water<br /><br />Puree all ingredients with ½ cup olive oil in food processor until smooth, drizzling additional olive oil and water until creamy, and scraping sides of processor as needed. Puree until no chunks of nuts are visible, and the consistency resembles a thick soup. To create a second green sauce, set aside half of the white alfredo sauce and add basil, arugula, or spinach to the sauce remaining in the food processor and blend.<br /><br /><span style="font-style: italic;">Zucchini Pasta</span><br />6 medium-sized green zucchini, peeled<br />½ tsp sea salt<br />olive oil<br /><br />Using vegetable peeler, make thin lengthwise noodles from zucchinis. Sprinkle with sea salt, and drizzle with olive oil. Toss; let stand for 2-5 minutes. To serve, toss alfredo sauce with zucchini pasta and serve immediately, garnished with any of the following:<br /><div style="padding-left: 40px;"><br />Pine nuts<br />Quartered cherry tomatoes<br />Eggplant, finely diced and marinated in raw soy sauce for 1 - 24 hours<br />Mushrooms, finely sliced and marinated in raw soy sauce for 1 - 24 hours<br />Shredded carrots<br />Peas<br />Green beans, trimmed and sliced in half crosswise<br /></div>Unknownnoreply@blogger.com0