Sundried Tomato Sunflower Seed Pesto

1 cup sprouted sunflower seeds/pumpkin seeds (mixture w/out salt)
1/4 cup sundried tomatoes (w/out oil; soaked in H20 for 1-2 hours) - save water from soaking in case needed to moisten mixture
1 large handful of cilantro
sea salt, to taste
1 clove garlic, optional

Puree in food processor.  Continually stirring the mixture to ensure even processing.  Can be pressed and shaped into forms/crackers.  Refrigerate for an hour or so to help harden further.  I put dollop in collard green leaves and also spinach leaves and rolled up and ate.  Quite delicious. 

Orange/Grapefruit/Pineapple Juice

2 grapefruit
3 tangerines
2-3 pineapple spears

Put all through juicer.  Makes about 14 oz.  Use more pineapple and less grapefruit if you want a sweeter taste. 

Pomelo Pineapple Cilantro Juice

1/2 pomelo, peeled, leave the soft white rind pith (white color is sweet and pink/red is sour)
6 pineapple spears
1 large handful of cilantro, including stems

Slice pomelo into "smiles" to fit in juicer.  About 8 "smiles" per pomelo.  Put one "smile" into juicer and add handful of cilantro then add pineapple spear by spear and tamp down with a rhythmic push and then let go and then push again.  This is so juicer doesn't overheat.  Then add rest of pomelo "smiles."  A tart and refreshing drink.

Mango Grapefruit Juice

1 grapefruit
12 oz. ripe mango

Juice - put mango chunks in then follow with a section of grapefruit.  Will help the thicker mango juice to run out spout.  This combo is amazing.  You have to taste to believe.

Tomato and Celery Juice w/Lemon

3 romas or equivalent with any kind of tomato
1 bunch of celery hearts
Can add chunk of jalapeno or horseradish or ginger.  Experiment.

Put through juicer. Then squeeze in about 1/2 lemon into juice.  Tastes like V8!  One of my favorites. 

Endive Boats with Pineapple Salsa

1 head of Belgian endive, separate the leaves
3 pineapple spears, diced
3 Persian cucumbers or 1 small reg. cuke, diced
3 green onions, sliced - use only white part
5-6 mint leaves, chopped
1 jalapeno slice, cut into tiny bits
1/2 lime, squeezed over mixture

Mix together all but endive.  Place salsa into endive leaf and serve.  

Piña Salsa in Endive Leaves

• 1 large cucumber, peeled, seeded and diced
• 2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
• 1/4 cup chopped fresh cilantro
• 3 tablespoons lime juice
• 3 heads Belgian endive, separated into individual leaves

Spoon ingredients into separated endive leaves. 

Veggie Extravanga Salad

1 small turnip, peeled and shaven into thin slices w/potato peeler
1 Persian cuke, cut into quarters and sliced
1/2 red pepper, diced
20 grape tomatoes, halved
1 head of Belgian endive
handful of spinach, shredded
3 thin slices of jalapeno, seeds removed
1/2 Hawaiian sweet onion, diced
1/4 inch Hawaiian ginger (it is more watery), grated (if not Hawaiian then cut into little pieces)
1/4 inch turmeric root, grated
1/4 tsp dried oregano
1/8 tsp. dried rosemary
lots of dulse flakes
1-2 limes, juiced
1 small turnip, use potato peeler to add thin slices (optional)
eggplant pulp, juice eggplant and use pulp (optional)

This is a powerhouse of a salad with loads of flavor and nice saltiness from the dulse.  No end to the additions.  One of my favorites. 

Cilantro Lime Dressing

1 bunch cilantro
3 garlic cloves
1 medium tomato
1 lime, unpeeled

Put cilantro in juicer first without it hitting blade.  Add tomato, garlic then lime and tamp down to juice.  Items with more water help to move through the greens and maximize their use.

Juicing with Jalapeño

Jalapeno Apple Kale Juice

4 Apples – skin, seeds, and all!
5 leaves Kale
2 stalks Celery
1 Lemon or Lime – rind, seeds, and all!
A chunk of Jalepeño – size to your taste!

Jalapeno Carrot Orange Juice
5 Carrots – don’t peel them!
1 Beet – likewise leave the skin!
2 Oranges – without the rind (too bitter!)
Chunk of Ginger
Chunk of Jalapeno

From http://www.juicing-secrets.com/

Haven't tried these yet....

Anti-Inflammatory Resveratrol Broth w/Turmeric and Ginger

Soft Tomatoes, juiced
Turmeric, grated
Ginger, grated
Persian Cukes, diced
Grapes, sliced

Amounts depend on how much tomato juice is made.  Put turmeric into tomato juice and cukes and grapes.

(maybe juiced garlic next time and diced or juiced onion)

Cranberry Pineapple Tangerine Juice

8 oz. cranberries, wash and pick through for soft ones
4 fat pineapple spears
3 tangerines

Put in one tangerine.  Don't tamp.  Immediately add in all cranberries.  This will keep machine from spitting out the cranberries.  Add last 2 tangerines and tamp all the way down.  Add pineapple.  Lovely color!

Collard Green Wrap

10 dates
2 inches of leek, white part
2/3rds of a red pepper
10 mint leaves
1/2 lime, juiced
3 thin slices, jalapeno
1/4 tsp oregano

Process in Cuisinart.  Put into collard leaves and roll.

Pomegranate Spinach Pineapple Juice

About 5 oz pomegranate seeds
handful of spinach (large handful of cilantro including stems)
5-6 pineapple spears

Put spinach in juicer after adding seeds and leave spinach wad in chute while adding spears on top of pile.  Push down with tamper.  Always helps to juice greens if put something with a high juice yield right after it.  Makes a beautifully colored juice. 

Pumpkin Pie

1 1/2 cups pie pumpkin, chunks with seeds removed and stringy stuff
1/2 banana
10 deglet noor dates
3 tangerines or 2 apples (or a combo), juiced first

Put all in high speed blender with tangerine juice.  Blend until smooth.  Put in fridge to chill overnight for flavors to meld.  Or can eat right away.

Low-Fat Raw Muhammara Dip

2 red pepper
1 Tbsp. lemon juice
About 2 oz. pomegranate juice (can juice your own using pomegranate seeds)
1 celery stalk
5 cauliflower florets
Handful of walnuts
2 roma tomatoes
1 slice of jalapeno
2 sundried tomatoes
1 garlic
shake of cumin
3 tamarind, no pods or seeds

Blend all in food processor. Serve with cucumber slices and endive leaves.

Mint Julep Bananas

2 bananas, sliced
1/2 lime juice
8 mint leaves, chopped, to taste

Slice bananas diagonally.  Add chopped mint. Squeeze lime juice over it.  Put in pretty bowl and enjoy. 

Dandelion Green Smoothie

1/2 bunch of dandelion greens
2 large bananas

Blend and drink.

Strawberry/Date Puree

Half a pint of strawberries with green tops cut off
10 deglet noor dates

Puree until slightly chunky in food processor.  Can sprinkle nuts over top for a crumble.

Butter Lettuce Salad w/Dulse Flakes (no oil)

Butter Lettuce
Sweet Onions
Tomatoes
bits of fresh ginger root
dulse flakes
lime juice

Wash lettuce, cut up tomatoes, onions and ginger.  Squeeze lime over salad.  Mix to help soften lettuce.  Sprinkle dulse flakes to taste. Mix and eat.

Marinara over Spinach

2 roma tomatoes
7 strips of mango
4 deglet noor dates

Bowl of spinach
1/2 lime
Slices of one small garlic clove (optional)

Put lime juice over spinach in bowl.  Put sliced garlic over spinach and mix in lime.  Put 1st 3 ingredients in blender and blend until smooth.  Pour over spinach and mix to soften spinach leaves. 

Smoothie - Banana, Pineapple, Orange, Spinach

2 small bananas
2 pineapple stalks
1 orange
large handful of spinach

Very tasty and can't taste spinach at all. 

Sprouted Lentil Stew

1/4 cup sprouted lentils
10 chunks mango
4 dates, deglet noor
grape tomatoes

Puree 1st 3 ingredients until chunky or desired consistency.  Top with tomatoes. 

Pineapple Cilantro Smoothie

Plop a bunch of pineapple
1/4 of a cuke
1 celery stick
handful of cilantro
1 inch of ginger
1 lime for juice (or dump in whole but skinned)


Put in blender. 

How to Sprout Lentils

I like to get the bigger flatter brown kind.  I put them in clean spring water overnight.  Dump out water with lentils over strainer in the morning.  Rinse the lentils and then put back in glass bowl (with no H2O) with cloth napkin over it on kitchen counter.  Every 6 hrs. I drain and rinse.  In about 1 day and 1/2 they have little sprouts.  I let them go another couple of days or so.  When sprouts are at desired length (about 4 days), you can put in indirect light and let the little sprouted ends turn green.  Should last in fridge for about a week.  But check for yourself on that....

Sprouted Lentil Pesto - High Protein

Ingredients:

1/3 cup sprouted lentils (see different post for how to make)
1 mango (about 1 cup cut up mango)
handful of spinach
3 inches of a fat leek (white and light green part only)
2/3rd of med. celery stalk (to taste)
1/2 lime

Put all in food processor.  Puree until smooth.  Put into romaine hearts or over zucchini or cuke noodles. 

No-fat Raw Mango/Spinach Pesto

Ingredients:

1 mango
handful of spinach
2 dates
3 small leaves of mint*
1 yellow squash or 1 small cucumber, spiralized into noodles (I like the combo taste)
1/2 a lime
Grape tomatoes, about 10 or so

Squeeze lime over noodles.  Will soften them and bring out some flavor.  Puree dates, mint and spinach until clumpy and broken up.  Then add mango and puree until desired pesto consistency.  Put over noodles of any kind. Add tomatoes.

* Can work with basil too.  Just made me want to add fat and salt.  :)

Carrot Ginger Stew

1 carrot
ginger, 1/2 length of thumb (or to taste)
cilantro, small handful
1 valencia orange, peeled

Put all in food processor.  Cut up ginger into smaller bits.  Puree until desired consistency.  Might be nice with mint next time.

Cuke Noodles with Chunky Topping

1 cucumber, spiralized into noodles
10 deglet noor dates
1/2 yellow squash
1 fat leek, white and just a bit of pale green only
1/2 a lemon
20 grape tomatoes
Microgreens

Squeeze 1/2 a lemon over the cuke noodles.  Puree dates, squash and leek.  Add to noodles and mix.  Put grape tomatoes over the top.  Top with microgreens.  Let sit in fridge for 1 hour.  It softens noodles and the flavors meld.  Delish!

Aqua Fresca with Watermelon Juice

Watermelon Juice
 Fresh Basil leaves
Fresh Mint leaves

Put in pitcher with basil leaves and mint leaves.  Let steep for an hour.  Very yummy.  Can put over ice. 

Sweet Slaw with Broccoli Stalks

2 handfuls broccoli slaw from Trader Joe's (broccoli stalks and carrots in julienne strips)
1 apple

8 mint leaves
1/2 lemon, juiced


Puree apple and banana and mint.  Until lumpy and mixed.  Add slaw.  Mix until desired consistency.  I like it so you can still see the strips of slaw.  Squeeze lemon juice over to taste. 

* Was not a hit at potluck.  If you are a hardcore low fat raw vegan, you will like.  Otherwise you may want to add nuts:)

Spaghetti with Marinara (butternut squash based)

6 oz. Butternut Squash
10 dates, deglet noor
handful of spinach leaves
3 mint leaves, cut into small pieces

1 med. squash, spiralized into noodles (can use julienne peeler)

1/2 a lime, squeezed over squash "noodles"
grape tomatoes

Put 1st 4 ingredients into food processor.  Process until everything well cut up and creamy.  Spiralize squash or use julienne peeler to get noodles or use reg. potato peeler to get strips.  Squeeze lime over noodles.  Place puree over noodles.  Top with generous amount of grape tomatoes.  

Butternut Squash Pate on Okra Slices

6 oz. Butternut Squash
10 dates, deglet noor
handful of spinach leaves
slices of okra
grape tomatoes

Put squash, dates and spinach in food processor.  Blend until creamy.  Spread on okra slice and top with tomato.  

Bought some fat type of okra at local farmer's market.  So they are a heftier slice than normal. 

Baba Ghanouj, sweet

1 Japanese eggplant
1 med. yellow squash
15 dates, deglet noor
8 mint leaves
1/2 leek, white and pale green parts only (optional)
lime juice, optional
Red pepper slices (to spread on)

Put in food processor.  Spread on red pepper slices. 

Butternut Squash Rice

6 oz. Butternut Squash
10 Dates
1 Leek
Handful of cilantro
Lime juice

Put in food processor.

Can't Beet It

 This is similar to my Rosh Hashanah dish.  Haven't tried it on someone yet who doesn't like beets though. 

Ingredients:

1/2 beet - whole beet was size of an navel orange (marinated in oj for 1/2 hour)

8 or 9 deglet noor dates (smaller than medjool)

1 raw leek (white and pale green only)

1 small/med carrot

2 small leaves of mint (add more to taste)
small handful of spinach (or cilantro, mostly leaves)
Slices of cukes, for presentation

Put all in food processor (could probably use vegetable peeler on beet and carrot and dice mint, leek and date) and then lump on cuke slice.   Put a grape tomato on top.  Learned about this peeler on another site to make "noodles" and little strips.

I have also used a spiralizer and made cucumber noodles, instead of slices, and put the beet mixture over the top.  With the grape tomatoes over that.  Kind of a chunky saucy marinara :).

Potluck Recipe with sun dried tomatoes

If anyone figures out how to actually SUN dry tomatoes out in the sun without bugs and birds being an issue, let me know.  Thx!

Very much by feel Ingredients:

onion - about 1/3 of an onion

basil - 2 med. leaves (start out with less and add more)

squash - 1/2 of med. squash

garlic - start with one clove

sun dried tomatoes - 3 s.d. tomatoes

orange juice (freshly squeezed) - about 1/4 cup

Put all in processor.  Let sit and marinate for about 10 mins.  Use slotted spoon to drain some of juice. (Drink juice separately)   Put puree into romaine leaves or collard leaves.  Place cherry tomatoes on top.

Rosh Hashanah Raw

Carrots, apples, dates, honey...all supposed to be good to make and eat for Jewish new year.  You know, bring in sweet stuff for a sweet year.  Also leeks to cut down which is standing in our way and bad. 

This has a hint of mint which makes it really scrumptious.  Dates are a wonderful sub for overt fats.  There is a creaminess to it and solidity that has a satisfying mouth feel.  They are also so good for you!

Ingredients:

9 dates, deglet noor (smaller than medjool but can use medjool, just less of them)
1 med. carrot, cut into chunks
1 leek, white and pale green bits only, cut into fat chunks
Tight handful of fresh spinach leaves
3 med. leaves of mint
15 slices of cucumber
10 grape tomatoes, cut in half
lemon juice (optional)

Put dates, carrot, spinach and mint in food processor.  Process until stuck together and still chunky.  Taste to see if it needs anything, like more mint or maybe a little lemon juice.  Put dollop on cuke slice and put one grape tomato half on top.  

Sweet Thang Soup with Mint

I am working diligently on NOT adding overt fats.  Detox goes better and faster.  Fruit is the powerhouse of cleansers and oranges appears to be at the top rung.  Grapes and apples are in season so thought I would try something with them.  All this goes in a food processor.  Can cut up apple and grapes also.  Just don't put grapes and apples in processor at same time.  They chop up at different rates...learned the hard way.

Ingredients:

large handful of grapes
1 med. apple, cut into slices
2 oranges, juiced
4 small mint leaves

Chop grapes in food processor*.  Process apples with mint in processor*.  Do the apples and grapes separately because they chop up at different rates.  Put in bowl and pour freshly squeezed o.j. over it.  Voila!  Soup improves as you eat it and the juice marinates the apples and grapes and they add their flavors to the "broth."   Can also put some of juice and fruit into processor and chop up further to make for a thick "stew." 

*Feel free to dice up apples and cut grapes into slices if don't have food processor. 

Haroset and Maror

Traditional Passover foods. 

Put one apple and handful of pecans in food processor.

Mixed in freshly grated horseradish.  Was really yummy!  Great for Pesach. 

Veggie Chunks with Apple Bits in a Romaine Heart

Got this from rawfoodsupport.com.  My kind of recipe.  Just a list of ingredients with no amounts.  :)  Very light and fresh tasting.  Great summer meal or to bring to a potluck.

Jayelle writes:

"I made a collard wrap and it's so yummy. I put in it tomato, zucchini, carrots, a small amount of bell pepper, cucumber, broccoli, and an apple. I put it in the food processor until it was all chopped up. I had it in there for longer than I meant to but oh well. Then I put it all on two large collard leaves and topped with sprouts. I could only eat one of the wraps but it was so yummmy!"

I made it in a romaine heart instead.  It is really good and everyone should try it the original recipe as is first.  I was craving savory, as I usually do, with some fat so I added:

lime juice, sea salt, green onion slices, and thin slices of avocado onto each romaine heart.

Very difficult for me to eat a savory meal without salt or fat.  Know would be better for my health.  Not looking to lose weight.  Wouldn't mind gaining a few pounds actually.  Just feel better without being gunked up by the fat, especially if there is fruit present.

Celery Root Pasta (no oil)

Need a spiralizer for this one.  This is always a big hit.  I was always afraid of this root bound mess but I have gotten over my fears.

Serves 3-4

Ingredients:

One celery root (also called celeriac), spiralized on smallest setting
1/2 small onion, growing end cut off
10 grape tomatoes, halved the long way
1/8 tsp. dried thyme (I dry fresh in a cup in my kitchen)
1/2 lime, squeezed
hemp seeds (optional, leave out if want no-fat)
sea salt

Directions:

1. Cut all of outside off of celery root.  Rinse off all dirt.
2. Cut in quarters.  Spiralize each quarter at a time.
3. Cut up the celery root spirals a bit so not so long (up to you).
4. Add lime and a few shakes of salt to help soften the celery root.
5. Spiralize the onion.  Put flat side against multi-pronged crank end. 
6. Add tomatoes and thyme and hemp seeds if desired.

Me

Have been on raw food journey since March 1, 2012.  Fell off wagon at the end of June of '12 (still vegan but cooked).  Feel so much better when I eat raw.  Not eating this way for weight loss at all.  Wouldn't mind gaining a few pounds of muscle.

Trying for low-fat but everything tastes so much better with fat.  Argh!  Am doing my best to to not eat fat with fruit and keeping them separate.  That makes a big difference.  Also attempting for 80/10/10.  80% carbs, 10% protein and 10% fat.

Also aiming to have 70-80% of carbs be fruit.  It appears to be the best cleanse and food source for the body.  It's crazy and I didn't believe it until I started on this raw food adventure. I have to say I am kind of reluctantly raw.  Using this blog as an inspiration to myself.   You are welcome along for the ride.  :)

Specifics of my health issues appear to be vaccine related.  No idea if this your path or understanding.  Best to do own research and decide for yourself.

P.S.  I am not a medical doctor.  Please take all I write with a huge grain of celery salt.  I have no idea if any of this is right for anyone else.  All best with your own research and discovery process.

Lowfat Raw Faux Toona Salad

Okay, y'all have to expand your minds for this one.  I got this eggplant pulp and dulse flakes idea from another website but have made it my own with some changes.

Serves 2


Ingredients: 
1 eggplant, peeled and juiced for pulp
1/2 cuke, diced small
1 sweet red (orange or yellow) pepper, diced
2 stalks celery, minced
1/4 of an avocado (...OR 2 tsp. tahini) [I have done both and both gorgeous]*(optional)
handful of cilantro leaves, chopped
1/2 small sweet onion, diced small
1/2 tsp oregano
1 lime, squeezed
Dulse flakes, to taste
3 slices of jalapeno,  diced (optional)

Directions:

1. Juice eggplant.  Take pulp (yes, the stuff most people throw away:) out of juicer.  Remove any hard bits.
2. Add all items and mix well.  
3. Add more dulse flakes if needed.
4. Put faux tuna in romaine heart leaves or over spinach.  .
5. Feel free to juice an apple and add to eggplant juice and drink.  :)

Low-Fat Raw Pesto in Romaine Hearts

Get ready for yummy.  Macadamia are super high in fat.  Recommend seeds instead like pumpkin seeds, sunflower seeds, sesame seeds or hemp seeds.

Serves 2

1/4 cup pumpkin seeds
1 celery stalk
handful of cilantro, some stems are fine
big handful of spinach
squeeze of 1/2 of lime
1/2 organic zucchini
1 garlic clove

Spiralize 1 organic zucchini.

Ingredients:

1. Put all in food processor and blend until smooth but slightly chunky.  
2. Spread into romaine heart leaves.  
3. Place zoodles over it and garnish with cilantro leaves. 
4. Enjoy!

Celery Avocado Soup

Another one off the cuff.  It's creamy and delish with a nice gingery bite.

Serves 1

2 large celery stalks, juiced (feel free to juice celery leaves)
One avocado, mashed
1 inch ginger, peeled and juiced
sea salt

Directions:

1. Add celery juice into a bowl.  
2. Mash avocado in celery juice.
3. Add ginger juice bit by bit, to taste
4. Add sea salt

Parsnip Rice and Okra

Creating new recipes to help get myself back on track.  These are done very much on the fly.  Sorry about iffy measurements.  Here's latest:


Serves 1

2 parsnip, peeled and cut
5 okra, each end cut off
1/2 of an avocado
oregano, 1/8th of tsp.
1 lime, juiced
dulse flakes, light sprinkle over top, to taste

Directions:

1. Put pieces of parsnip in food processor.  Process until small and looks like rice.  
2. Slice okra.  Not too thin and not too thick.  (how's that for vague?)
3. Place okra on top of parsnip rice.  
4. Sprinkle dried oregano (I dry fresh in my kitchen in a cup) over rice and okra.
5. Add cubes of avocado to dish.  
6. Squeeze lime. 
7. Lightly sprinkle dulse flakes over top.  Taste a little section first.  Add more as desired.