Nourishing Raw and Living Foods Recipes

Enjoy the delicious, raw recipes and living foods recipes featured below. Do you have a favourite recipe to share? Post the recipe at the RawBC Raw Food Discussion Forum.

• Entrees and Sides
• Soups
• Breads and Crackers
• Sauces and Dressings
• Pates
• Salads
• Desserts
• Beverages
• Holiday Recipes
• Links to Amazing Raw Food Recipes

Holiday Recipes in the Raw
(Thanksgiving or Christmas or any special occasion)

Fresh Cranberry Salad

1 bag of fresh cranberries

1-2 navel oranges (Peel & removed white)
1-2 apples
nut if desired (I used pecans)
Sweeten to taste (I use raw honey)
Chop cranberries & orange in food processor. Use as much orange as needed to keep cranberries moving so that they are finely chopped. Place in a bowl. Then chop apples in food processor. Add to cranberries Chop nuts if desired and add to cranberries. Mix well and sweeten to taste. The oranges also create the juice in the salad. So adjust the amount of oranges based on how juicy (wet) you want your salad.

Turkey Dressing

1 C almonds, soaked 12-48 hours and blanched

1 C pumpkin seeds, soaked 6-8 hours
1 C sesame seeds, soaked 6 hours
1 C filberts, soaked 6 hours
1 C white onions, finely chopped
1 T poultry seasoning
2 tsp. powdered kelp
1 C parsley, finely chopped
3 T flax seeds, soaked 2-4 hours
3 T Bragg Liquid Aminos
2 T lemon juice
In food processor with "S" blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Add onions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered with teflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, and remove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce.

Cranberry Sauce

1 orange
2 C fresh cranberries
1 apple
1 C dates
water for consistency
Process cranberries, orange, apple and dates in a blender and serve.

Mashed "Potatoes"

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste
Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

Mushroom Gravy

1/2 C almonds, soaked 12-48 hours and blanched
1/2 C water
2 C shitake mushrooms
water for consistency
1/2 C shitake, finely chopped
1/4 t garlic granules or 1 clove garlic
2 tsp. Bragg Liquid Aminos
Blend almonds and water until smooth, set aside. Blend mushrooms add water for consistecny. Add almond milk, chopped shitake, seasonings and mix well.

Pumpkin Bread

1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped
Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.

Nut Pate

1 C almonds, soaked 12-48 hours and blanched
1 C sunflower seeds, soaked 6-8 hours and rinsed
1/4 C sesame seeds, soaked 8 hours and rinsed
1 red bell pepper, finely chopped
3 stalks celery, finely chopped
1 sm leek, finely chopped
1-2 tsp. powdered kelp
1-2 T Bragg Liquid Aminos or to taste
2 T lemon juice
Using a champion juicer process almonds, sunflower seeds, sesame seeds using the solid plate. Add red bell pepper, celery, leek, lemon juice, kelp, Bragg and mix well.

Mock Pumpkin Pie

Filling:

4 C carrots
3/4 C almonds, soaked 12-48 hours and blanched
1/2 C walnuts, soaked 6 hours and rinsed
2-4 T psyllium powder
1 1/2 C dates (honey dates or medjools)
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla

Topping:

1/2 C dates (honey dates or medjools)
1 C almonds, soaked 12-48 hours and blanched
1 tsp vanilla
1 T Coconut, shredded
water for consistency.
Process nuts, carrots and dates in a champion juicer with the solid plate. Add spices and psyllium powder.

Put into a 9" pie plate, press firmly and smooth surface and refrigerate until firm enough to spread on topping.

Topping

Process dates and almonds in a champion juicer with the solid plate. Mix in vanilla, spread over pie filling, sprinkle top with coconut.

Chill and serve

Yam Pie

Crust:

1 cup walnuts
2 cups soaked almonds
10-15 dates
2T orange juice
Process all nuts in a food processor or a Champion juicer with no plate on. Add dates and keep homogenizing for a while if using a food processor. If using a Champion , process the dates and mix with grinded nuts by hand. Add orange juice to homogenize even better. Spread into a pie pan (glass preferable) evenly to form a crust and immediately set aside in the freezer.

Filling:

4 yams (medium to small size), peeled
1 avocado
1 cup of dates
3T honey
1t vanilla
1t cinnamon

Cut the yams in pieces small enough to fit in a Champion juicer. Homogenize yams, avocado and dates in your Champion or Green Power juicer with the blank plate on. Add the rest of the ingredients. Fill in the pie pan evenly, and eat the excess. Top with fresh shredded coconut and slices of strawberries or other fruits.

?Neat Balls?

from The Raw Gourmet by Nomi Shannon & Brian Clemment

Neat Balls are great just out of the dehydrator, or they can be made in advance, dehydrated, refrigerated for a day or two then touched up in the dehydrator for an hour or two to restore crispness and warmth. If you do not yet own a dehydrator, they can also be lightly warmed in an oven at the lowest temperature with the door partially open (this may destroy some enzymes) A nine tray dehydrator can make enough for a crowd. The dehydrator will have to run longer with that much, so the temperature should be set a bit higher than usual. Make burgers instead of balls by flattening them for a great main course.

3 tablespoons flax seeds, ground
6 tablespoons water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 tablespoons finely minced onion (or more to taste)
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 teaspoons liquid amino?s
Use an electric coffee grinder to finely grind the flax seeds and the sunflower seeds. The carrot pulp is what is left over after you juice carrots. If you don?t own a juicer yet, ask for carrot pulp at a juice bar.

In a blender, blend the ground flax seed and water, immediately pour mixture into a bowl and set aside. Rinse the blender container out immediately. In a medium size bowl, thoroughly stir together carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and liquid amino?s. Add the flax seed mixture and mix thoroughly. Add more water if necessary to make the consistency to form patties. Form into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in sun until warm, or place in warm oven for 10-15 minutes. Makes 6 balls or patties.

CELESTIAL PECAN PIE

5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 z. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of NamaShoyu

1) Soak one cup of pecans in filtered water. Set aside.

2) In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.

3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.

4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95? F for 3 hours.

5) In a small bowl, blend the raw honey with just a little water and a dash of NamaShoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.

6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.

7) Chill the pie at least one hour before serving.

Serves 6-8.Keeps for a few days in the refrigerator.