Raw Food Recipes

Healing Pilaf

pilafRecipe shared from The First Mess

Support your health with amazing RAW “Pilaf”!

Pilaf:
2-3 cups cauliflower florets, most of the stem removed
juice of 1 lime
1 tbsp extra virgin olive oil
1/4 cup raw pumpkin seeds + extra for garnish
handful of chopped almonds
1/2 tsp dried chipotle powder
salt and pepper
2 sprigs of mint, leaves chopped

Ceviche:
1/2 zucchini, peeled into ribbons
1 carrot, peeled into ribbons
2 radishes, thinly sliced
1 large cob of organic corn, kernels removed
1 small red bell pepper, stemmed and cut into long, thin, strips
1 small shallot, thinly sliced
juice from 3 limes
2 tsp. Dijon mustard
2 tsp. raw agave nectar
1.5 tbsp. extra virgin olive oil
2-3 sprigs basil/cilantro, leaves finely chopped

Chop the stemmed cauliflower florets super fine. This can be done by milling your knife over them repeatedly, as if you were mincing garlic. Place into a medium bowl. To the bowl, add the pumpkin seeds, almonds, lime juice, olive oil, chipotle powder, salt and pepper. Stir to combine. Set aside while you prepare the ceviche. Chop and add the mint right before you’re ready to serve.

For the ceviche, place all ribboned/chopped vegetables in a large bowl. Pour the lime juice on top. Add the mustard and agave nectar. Toss with your hands to combine. Scrunch the vegetables down near the lime juice pooling at the bottom of the bowl. Allow this mixture to sit for about 10 minutes, tossing it up here and there. This is where the “curing” and softening up of the veggies happens.

After 10 minutes, drain out most of the juice from the ceviche, reserving about 1-2 tablespoons. Toss the remaining vegetables and lime juice with the olive oil and season to taste.

To serve: divide the pilaf between two plates, flattening it slightly. Divide the ceviche among the two plates next, placing on top of the pilaf. Garnish with the chopped basil/cilantro and more pumpkin seeds if you like.

 

Juicing

twogreendrinksgingera carrot, a celery stalk, an apple and a piece of fresh ginger root

This is a delicious veggie juice with an added refreshing kick- “ginger”. Ginger it is power-packed with with beta-carotene, antioxidants and vitamin C. This juice boosts the  circulation and immune system. Nutrition Information

cucumber

1 c. spinach, 1/2 c. kale, a cucumber, a celery stalk, an apple, and 1/2 lemon

Packed with green goodness this tasty juice is the perfect way to alkalize your body and reduce inflammation. It is rich in antioxidants and immune boosting vitamin C and beta-carotene, and contains sulfur compounds that help support healthy liver detoxification. This juice also provides magnesium and iron, and plenty of vitamin K for healthy blood clotting and bone health. Nutrition Information

beet

 a medium beetroot, and beet top greens, a carrot, a celery stalk, an apple, some parsley

This lovely juice combination contains nutrients such as beta-carotene and powerful antioxidants that help support good eyesight and optimal heart health. Beetroot juice is particularly beneficial for reducing high blood pressure. This juice will also supply you with a good dose of vitamin C to support adrenal health. Nutrition Information

pineapplegreen1.5 c. pineapple, 5 mint leaves, 1 c. spinach, and a cucumber

This juice will give you a super boost in vitamin C, which is important for a healthy functioning immune system and for healthy skin. Pineapple is rich in the enzyme bromelain that helps aid digestion and reduce inflammation in the body. Spinach is a good source of iron, which is essential for transporting oxygen around the body, and folic acid, needed to promote good cardiovascular health. Nutrition Information

broccoli1 c. baby spinach, 4 broccoli flowers, a celery stalk, an apple, and a grapefruit

This refreshing veggie juice is a great way to start the day helping to kick-start your digestion and help your liver detox. Celery is a good source of potassium and a natural diuretic which can help reduce fluid retention. This juice also contains iron and B vitamins for plenty of energy and good cardiovascular health, as well as beta-carotene for a strong functioning immune system and good eyesight. Nutrition Information
herbsinbowlSpicy Green Drink

  • Juice of 1 lime or 1/2 of a lemon
  • 1 sm. clove garlic (peeled)
  • 1/2  tomato
  • 1/4 cup fresh herbs: basil, dill, cilantro or parsley
  • 1 tsp. Bragg’s Aminos
  • 2 tsp. coconut oil
  • dash of cayenne

Instructions:

Blend all ingredients together with 1 or 2 cups of water. Nutrition InformationTropicalsmoothie

Tropical Smoothie

  • 1 cup coconut water
  • 4 cups cubed, seeded watermelon
  • 2 cups cubed fresh or frozen pineapple
  • 2 cups cubed fresh or frozen mango
  • Ice, if needed

 

Breakfast or Anytime

Coconut Yogurt (raw, vegan)coconutyogurtRecipe from Choosing Raw

Raw, Vegan Vanilla Coconut Yogurt (Made with Young Coconut Meat)

Ingredients

  • 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

Instructions

  1. 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.
  2. Makes 2 servings.

Hot Sprouted Cereal

Hot Sprout Cereal

Use sprouts immediately after sprouting, usually within 36-48 hours. They will be firm and have a nutty taste.

Directions:

  • 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.

Options:

  • Add nuts and raisins!

Raw Cookies

 

raw-cookiesEasy 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.

Hummus

Hummus

Ingredients:

  • 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

Preparation:

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

Hummus Recipes

Add in pulp from your juicer to liven up your hummus
pulphumas

Grilled Peach, Blueberry, and Goat Cheese Arugula Salad

The perfect summer salad found at Two Peas and Their Pod

peachsaladYield: Serves 4

Ingredients:

For the Dressing:
4 tablespoons olive oil
2 tablespoons white or golden balsamic vinegar
1 teaspoon honey
Sea salt and crushed black pepper, to taste

For the Salad:
3 ripe peaches, cut in half, pits removed
Fresh arugula (about 8-10 cups)
1 cup fresh blueberries
1/3 cup Marcona almonds or regular almonds
2 oz fresh goat cheese

Directions:

1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.

2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.

3. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

Spicy 3 Bean Salad

beansaladServes 6-8:

* 12 oz green beans
* 1 cup frozen edamame (shelled)
* 1 cup sugar snap peas (or snow peas)
* 2 cups fresh basil and mint
* 2-3 small Thai chiles, stemmed
* juice from a small lime
* 1/3 cup coconut milk
* 1/3 cup sun-dried tomatoes (or fresh cherry toms, halved)
* 1/4 cups slivered red onion
* 1/2 cup peanuts
* pinch of salt

Recipe instructions  found at : BevCooks

Falafel Patties

pulpfalafelInstructions:

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

 

Tri-Bean Salad

Spicy 3-Bean Salad:

Serves 6-8:

* 12 oz green beans
* 1 cup frozen edamame (shelled)
* 1 cup sugar snap peas (or snow peas)
* 2 cups fresh basil and mint
* 2-3 small Thai chiles, stemmed
* juice from a small lime
* 1/3 cup coconut milk
* 1/3 cup sun-dried tomatoes (or fresh cherry toms, halved)
* 1/4 cups slivered red onion
* 1/2 cup peanuts
* pinch of salt

Bring a large pot of salted water to a boil. Add all three beans and cook for about 3 minutes, until they pop in color. Using a spider or a large slotted spoon, transfer the beans to a large bowl of ice water. Blanched!

In a food processor, add the basil, mint, Thai chiles, lime juice, coconut milk, and a small pinch of salt. Puree until smooth. Taste it.

Drain the water and ice from the big bowl, and add the coconut dressing, tomatoes, slivered onions and peanuts. Toss to combine.

Transfer to a serving bowl and serve it up!

 

Red Onion Wraps

Lettuce Wraps

Ingredients:

  • Red Onion (sliced thin)
  • Mixed Vegetables (small pieces)
  • Dressing of your choice

Instructions:

Use fixings in a wrap or a bowl. It tastes the same and looks great either way you serve it up!

Quinoa Wraps

pulpwrapsUse 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.