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Enjoy the delicious, raw recipes and living foods recipes featured below. Do
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Raw Food Discussion Forum.
Carrocado Mash
Ingredients (2 servings)
6 fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf
1-2 celery stalks
½ cup chopped cucumber
½ cup chopped tomato
Cumin (to taste)
Instructions
Soak the dulse leaf in water for a few minutes, then drain
and thoroughly rinse for 5 minutes, then squeeze out the water
by hand.
Slice up the bell pepper into thick strips.
Process carrots and celery in a food processor.
Remove the flesh from the avocado(s) and, using a fork, mash
the avocado into the carrot-clery pulp. Add the dulse, cucumber,
tomato, and cumin. Spoon mixture into the bell pepper and
serve.
Optional: scoop out bell pepper and stuff with the carrot-avocado
mixture
GINGERED VEGGIES
Almost any vegetable works in this recipe, the secret lies
in making the longest and thinnest slivers that you can manage.
They will pick up the taste of the seasonings and are fun
to eat and easy to digest. It is worth the effort!
2 carrots, slivered (by hand or use mandoline)
2 stalks celery, peeled and slivered
1 Cup thinly sliced mushrooms
1 red pepper, slivered
2 cups thinly sliced Bok Choy, leaves and stems
1 small zucchini, slivered
1 cup green beans, slivered
1 cup snow peas or snap peas
1 cup mung sprouts
1 cup sunflower sprouts
1 cup clover sprouts
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
2 teaspoons ginger juice, or 1 Tablespoon minced ginger
2 Tablespoons sesame oil, or more to taste
2 Tablespoons Tamari
4 pieces of Nori, cut in 1/2" strips
Toss well. Serves 6-8
Option: To use as a main course or a one dish meal, add 2
cups soaked pumpkin seeds, sunflower seeds or almonds.
HEARTY CHILI
1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into
½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped
into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Sea salt
1 Tbs. lemon juice
2 Tbs. olive oil
Mix above ingredients and place in a quart-sized jar. Press
down hard to cover the vegetables completely with the salt,
lemon, and oil. If necessary, put a small glass or jar inside
to weight the vegetables down. Cover and let marinade preferably
overnight, or at least 4-6 hours.
Hearty Chili sauce:
1 large tomato
1 cup sun-dried tomatoes, soaked with enough water to cover
¼ cup olive oil
1 ½ cups purified water
1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne
pepper
½ tsp. celery seed
½ tsp. oregano
½ tsp. cumin
1 ½ tsp. chili powder
Blend above ingredients on high until smooth.
Pour blender mixture over marinated vegetables. Or pulse together
in food processor.
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