Recipes
Posted on 05/12/2009 07:48 pm by mamamia
from The Raw Gourmet by Nomi Shannon
Sprouted Hummus
1 C mixed crunchy sprouts*
1 Tbsp tahini
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 clove garlic, minced
1 tsp ground cumin
salt & pepper to taste
Blend all ingredients in a food processor until smooth.
* My favorite combo is green peas, red lentils, chickpeas, and adzuki beans.
Sprouted Lentil Tabouli
3 C red lentil sprouts
1 bunch scallions, chopped
1 bunch parsley, rough chopped
1/2 head celery, finely chopped
2 cucumbers, finely chopped
3 tomatoes, finely chopped
Mix all ingredients in a large bowl. Toss with sea salt, pepper, fresh lemon juice and olive oil to taste.
Curried Lentil Salad
2 C sprouted lentils
1/2 C onion, chopped
2 tsp Braggs Liquid Aminos
1 Tbsp fresh lemon juice
1 clove garlic, minced
1 tsp curry powder
In a small bowl, mix the liquid aminos, lemon juice, garlic and curry powder. In a separate mixing bowl, combine lentils and onions. Pour dressing over the lentils and toss well.
This salad also makes a tasty filling for an avocado or pepper half.
Black Bean Dip*
3 C sprouted black beans
3 small tomatoes
1 medium onion
1 tsp cumin
1/4 tsp cayenne
1 clove garlic
Using a food processor or high-powered blender, combine all ingredients until well mixed and smooth.
Get Your Greens – Kale Salad
Ingredients
* one bunch of kale
* 1/8 cup extra virgin olive oil
* 1/2 teaspoon sea salt
* 1/2 teaspoon black pepper
* 1 teaspoon red pepper flakes
* 1 clove of garlic finely chopped
* 1/4 cup apple cider vinegar
* 1/4 cup green onion thinly sliced (white parts only)
* 1/4 cup chopped sun-dried tomatoes
* 1 shredded carrot
Wash the kale thoroughly and chop into small pieces. Put into large bowl and add the olive oil and sea salt. Mix well. I use my hands to toss the greens and squeeze them a little bit as I do to make sure the salt really gets into them to help wilt them a bit. The oil softens the Kale and makes it lettuce like. YUMMY!
In a separate bowl mix the red pepper, black pepper, vinegar, garlic, green onions, carrots and sun-dried tomatoes. Then place the kale into the bowl with the marinade. Mix thoroughly making sure all of the kale is coated.
Mom’s Raw Birthday Brownies
Part 1.
1 c almond milk (or any nut milk you like)
1/2 c cacao nibs
Handful of soaked cashews
2 tsp. Vanilla
Seeds from 1/4 vanilla bean
3 T agave
2-3 T water
Part 2
15 soaked majool dates
4 T cacao powder
Dash of salt
4 cups of walnut flour- this is made from soaking the nuts for a few hours or overnight, dehydrating them overnight or until they are dry and I grind them in my coffee grinder but you could use a food processor. Make into a flour consistency.
2—3 T irish moss gel or (agar agar which is not raw) I used irish moss. you could probably use coconut butter/oil
3/4 c chopped walnuts
Handful of raisins
part 3
Topping
1/2 c almond milk
1/4 c cacao nibs
2 heaping T cacao
1 tsp vanilla
1/4 c agave
Pecans for toping
Directions
Part 1 -Blend until the nibs are broken up and the mixture is quite smooth. It should be a thickish liquid,
Part 2 – put dates in the food processor and make into a smooth paste.
Remove from the processor and place into a large bowl. Add the cacao powder, salt, irish moss and 4 cups of walnut flour, chopped walnuts, and raisins. Mix all well with a spatula or large spoon. Pour part 1 into the mix and incorporate very well. This is your dough. It looks just like the standard brownie dough at this time. Taste for sweetness, and if you need more, add some agave. add this part slowly and mix. See if you need to hold back any of part 1 you want it sticky and dense. i used all but 1/4 c. but i’m sure its different every time.
Use your dehydrator screen without the teflex sheet and I divided the mixture into 3 parts and made 3 different cakes. This way it would dry faster. Spread best possible, it’s very thick so I wet a large knife with warm water and smoothed out the mixture. I made mine square.
Part 3 – mix the topping. I wanted this to be more chocolaty. Blend almond milk, cacao nibs, cacao, vanilla, agave until smooth. If it’s too loose, add a few cashews to thicken it up a bit. you can add more almond milk or water if it’s too thick in the blender, but you want to keep it on the thickish side, as it’s like a frosting.
Taste for sweetness and to see if it’s chocolaty enough. You are going to top all 3 squares with the topping so you want to spread it on with a spatula. Press pecans on top and dehydrate. I normally dehydrate everything at 105, but this time I turned it up to 115 for the first 2 hours, then down to 105 for another 6-8 hrs. and possibly longer. You have to keep checking with a toothpick to see if it’s the texture you like. Not too soft, and not too dry. Of course the outsides get dryer faster then the middle so you have to see how you like it.
This will make a really nice batch of brownies. Since I was making it like a birthday cake, I made it into 3 trays. I also made them a little thicker than I’ve made other cakes. If you want you can spread the mixture out all on one tray, and cut them in little squares like little brownies, it would probably take longer to dry in the center.
Juice Feast
Monday
1. Blueberry Blues
Bananas,blueberries, water, kale, parsley
2. Watermelon
Watermelon, Ginger, mint
3. Green Juice
Kale, apple, carrot, ginger, beets
4. Cantaloupe
Cantaloupe, apple, ginger, celery, cucumber
Tuesday
1. Tropical delight
Banana, coconut water, pineapple
2. Watermelon
Watermelon, Ginger, mint
3. Grapefruit
Grapefruit, kale, lemon
4. Green River Soup (rawvolution)
3 ½ c. cucumber juice (4-6)
1/3 c. lemon juice/fresh
2 gloves garlic
2 Tbls. Olive oil
2 tpsn. Sea salt
Wednesday
1. Green Machine
Spinach, banana, what ever greens I have.
2. fall into Health
Apple, ginger, kale, pomegranate, celery
3. Goji Juice
Goji, lemon, ginger, apple
4. Green River Soup
Thursday
1. Green
Spinach, apples, ginger
2. Chai
Almond milk, caradamon, cinnamon, ginger, cloves, Agave
3. Blueberry surprise
Blueberry, spinach, water, banana
4. Pineapple
Pineapple, celery, kale
It is important to be organized while doing a juice fast. I will make my juice for the day and store them in glass mason jars.
Friday
1. Cocoa Surpreme
Cocoa, banana, almond milk, maca, goji berries
2. Green
Spinach, apples, ginger
3. Goji Juice
Goji, lemon, ginger, apple
4. Pomegranate
pomegranate, apple, spinach or kale
Saturday
1. Blueberry surprise
Blueberry, spinach, water, banana
2. Orange Delight
Orange, banana, coconut, maca
3. Green Machine
Spinach, banana, what ever greens I have.
4. French onion soup (rawvolution)
1 ½ c thai coconut water
1 ½ c. pure water
½ onion chopped
1 clove garlic
¼ nama shoyu
¼ c. olive oil
blend in high speed blender
Sunday
1. Watermelon
Watermelon, Ginger, mint
2. Goji Juice
Goji, lemon, ginger, apple
3. Chai
Almond milk, caradamon, cinnamon, ginger, cloves, Agave
4. Miso Soup
3 cups water
3 TBS miso
1/4 to 1/2 cup olive oil
1 clove garlic
1/2 in hot pepper, or to taste
1 inch of ginger, or so
squeeze of lemon (optional)
put everything in the vita-mix
raw pickles ever!
Raw Pickles
¾ cup Raw Apple Cider Vinegar
3 Tbls. Sea Salt
2 Tbls. Cumin
3 Garlic cloves (whole but slightly smashed)
1 Tbls. Pickling spice
1 Jalapeño (sliced without seeds)
6/8 Pickling cucumbers (sliced ½ in length)
1 bunch of dill
Use a large mouth mason jar that is sterile. Line the bottom with a few sprigs of dill. In a cup mix all the items together except dill and cucumbers.
Once ingredients are mixed pour liquid in the Mason jar. Place the cucumbers along the side of the jar; fill the rest of the jar with water. Put on the lid and shake a few times then place jar in the refrig.
Wait 24 hours and then ENJOY!
I recommend making several batches because these pickles are out of the world.
Thanks to Marion & Branden for the recipe
Raw Brownies
by Raw Food Punk
Servings: 8-16, depending on your level of indulgence
These are the tastiest, healthiest, most awesome brownies ever. Try frosting them with any raw frosting recipe you have, or add raw caramel, cinnamon, mix in any dried berries, etc. This is a great base recipe that you can play with, plus they are amazing on their own.
Ingredients:
Recipes:? Raw Brownies
2 cup ground pecans
?2/3 cup cocoa powder
?2 tsp agave nectar?
2 cup dates
?2 tsp vanilla extract (thats a complete estimate)
Preparation:
Process all ingredients in a food processor. Press into a brownie pan. Cool for at least ten minutes to firm them up a bit. ENJOY!