Coconut Yogurt (raw, vegan)Recipe from Choosing Raw
Raw, Vegan Vanilla Coconut Yogurt (Made with Young Coconut Meat)
- Flesh of 2 young Thai coconuts (about 2 cups)
- 3/4 cup almond milk or coconut water
- Pinch sea salt
- 1 tablespoon maple syrup, coconut nectar, or agave (or to taste)
- 2 teaspoons freshly squeezed lemon juice
- Place all ingredients in a high speed blender or food processor and blend till totally smooth and creamy (2-3 minutes in a blender; the food processor may take a little longer). Enjoy with fresh berries or fruit of choice.
- Makes 2 servings.
Hot Sprouted Cereal
Use sprouts immediately after sprouting, usually within 36-48 hours. They will be firm and have a nutty taste.
- Scoop 3 or 4 heaping tablespoons of sprouts into a cereal bowl.
- Heat ¼ – ½ cup Vanilla Almond, Rice or Coconut milk.
- Add ½ tbsp. of agave or grade A maple syrup.
- Heat milk until hot and pour over sprouts. Do not cook sprouts.
Easy to make, no bake cookie balls
In a processor add:
1 c. dried apricots
1 c. dried, pitted, dates
1/2 c. dried cranberries
1/4 c. banana chips
1/4 c. peanuts
Process in a processor untill chunky
add: 1/4c. nut-butter and 2 Tablespoons coconut oil (solid) or coconut cream concentrate
process until the mixtures sticks together. Roll into balls.
- 1/2 cup beans, drained
- 1 clove peeled garlic
- 1.5 tbsp. Tahini
- 1.5 tbsp. Olive oil
- 1 tbsp. Fresh lemon juice
- 1/2 tsp. Ground cumin
- Sea salt to taste
In a blender or food processor, blend beans and garlic till creaming. Add tahini, lemon juice, cumin, olive oil, and salt until the ingredients form a creamy, paste-like consistency. Add small amounts of water as needed until desired texture. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.
Get Creative with Hummus
Add in pulp from your juicer to liven up your hummus
Process together in a food processor:
4 cups of herbs: cilantro, dill, parsley, and basil
8 cloves of peeled garlic
The juice of 4 small chunks of peeled and pressed ginger
Scoop out the processed herbs, garlic, and ginger into a 32-oz. jar and cover with olive oil.
Add Bragg’s Amino Acids to taste and let sit for 24 hours to blend flavors before using.
1/4 c. left over juice pulp
squeeze some lemon juice to taste
1 clove minced garlic
This picture and many great ideas for recipes can be found at Choosing Raw
1 chipotle chili, soaked 1-2 hours
1 cup soaking water from chili pepper
1.5 cups olive oil
Sea salt to taste
Pulp from juicing can be added to:
Blend all ingredients in a high-power mixer until completely smooth. (Yields approximately 3 cups).
Falafel Patties (yields 16 falafel)
For the falafel:
2 cups carrot pulp
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)
Mix all ingredients very well by hand, as if you were making meatloaf (ew). Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.
Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.
This recipe and many more great recipes are at Choosing Raw
- 6 prunes
- 1 apple (cored)
- 1/2 cup olive oil
- 2 nickel-sized slices of fresh ginger (peeled)
- 1 tbsp. raw honey or agave nectar
Blend all ingredients together in a food processor. Use on Red Onion Wraps.
- Red Onion (sliced thin)
- Mixed Vegetables (small pieces)
- Dressing of your choice
Use fixings in a wrap or a bowl. It tastes the same and looks great either way you serve it up!
Use butter leaf lettuce or a steamed collard green leaf. Make up the quinoa salad: sprout or cook-up the quinoa. Add chopped onion, pulp from juicing and seasoning to taste. Spread a layer of prepared hummus on the leaf as if you were buttering it. Add a spoon full of quinoa mixture and wrap the leaf as tight as you like. Thin out some hummus for a delightful topping.
- 2 tsp. Dijon Mustard
- 1 garlic clove (pressed)
- Sea salt to taste
- Pepper to taste
- 1/3 cup Olive oil
- 1 tbsp. Fresh parsley (finely chopped)
- 3 tbsp. Honey
- 1/4 tsp. Grated lemon peel
- 4 tbsp. Fresh lemon juice
Whip all ingredients together and pour over a Raw Veggie Salad!
- 1 Red onion (chopped)
- Fresh herbs
- Raw corn on the cob (sliced off the cob)
- 1 zucchini (chopped small)
- 1/2 cucumber (chopped small)
- 1/2 red bell pepper (chopped)
- 1 tbsp. chopped walnuts or almonds
Mix all ingredients together and add dressing to taste. Fill with lettuce leaf.