RAW

I am not sure if dehydrated counts as raw but here it is...

Veggie Chips

Here is a copy/paste from this site. Check out the other recipes on the site too! There are a lot of good ones.

Veggie Chips
Just great crunch with good fresh flavor.

3 Cups of Corn (fresh or frozen)
1/2 Cup  Flax Seed meal
1 Teaspoon Granulated Garlic
1 Teaspoon Sea Salt
1/2 Cup Sunflower Seeds
1 Teaspoon Cumin
1 Cup Veggie of Your Choice ( I used edamame for this one – but other favorites are spinach and carrots)
1/2 Cup Jalapenos (Optional)

> I'm trying this tomorrow with:
spinach, sweet potato, onion, Jalapenos, chia seeds, pumpkin seeds (possibly without the sweet potato as I'm realzing i don't own a food processor and that probably needs to be food processed.)
:-(


HOW TO MAKE:
optional - Blend flaxseed to a finer meal.
Then combine that along with your veggies and blend on medium until cornmeal textured.   
Dehydrate on 145 degrees for 3 hours.  
Cut up in pieces and dry for at least 3-5 more hours until desired crispness is achieved.  
I like mine very crispy so I dry at least 5 hours.  Times vary depending on the different vegetables used, spinach sometimes takes less time than carrots.


TIPS:

To make ground flax seed, put whole flax seed in blender and blend until a powder is created.


It is not necessary to add jalapenos but I love a little heat.  I buy the canned jalapenos that come with carrots, which adds more veggies in the mix.




 



Blend everything for one-two minutes until well blended.

Should be a cornbread batter like consistency.

It is important to spread out as thin as possible to achieve a chip like form.  If made thicker, they will turn out fine but more like a cracker.

You can line a regular tray with parchment as the the flat tray provided w/ your dehydrator will most likey not produce a crsipy chip and it will be nearly impossible to remove the dried mixture from the tray!







Scissors are helpful to cut in triangle shapes or strips.
























>>>>>>>>>>>>>RAW RECIPES


>>DESSERTS

 Warrior Pudding

Ingredients

Set aside in large bowl:
1/4 cup chia seeds
1/4 cup shredded coconut 
Blend:
1/4 cup cashews
2 medjool dates, pitted
1/8 tsp vanilla
3 Cups of fresh Cashew Mylk (Brazil nut mylk will also work but cashew is best)
1 tsp spirulina or blue green algae
1-3 tbs liquid sweetener of choice (raw honey, agave, yacon syrup, maple syrup)
1 pinch of himalayan crystal salt
Option 1- dash of cinnamon, nutmeg, or cardamon

Methods/steps

  1. Stir chia seeds and coconut in a medium bowl.
  2. Blend the remaining ingredients in a Vita-Mix blender.
  3. Add liquid to chia mixture and stir well and let set for 3 hrs or overnight!

Additional Tips

You may have to add additional water, which will not affect the flavor. This pudding will last 3-4 days. I make a big batch and in the morning I turn the tea kettle on and pour a little hot water on top, let it set a few minutes and stir. This takes the cold edge off.
Carbohydrates 6g 
Dietary Fiber 5.5 g 
For the ideal consistancy of chia gel, use 1 part chia to 9 parts liquid






Rawtella Filled Cinnamon Rolls

Description



A hearty raw cinnamon roll filled with a layer of Rawtella, topped with a vanilla frosting, warm rawtella and crushed hazelnuts.

Recipe by

Ingredients

Cinnamon Roll
3/4 cup golden flax seeds (finely ground in a vitamix)
1/2 cup almonds (finely ground)
1/2 cup cashews (finely ground)
2 tsp. cinnamon powder
1 tsp. vanilla powder
4-5 tbs. maple syrup or coconut nectar or honey
1/2 cup water
2 pinches of sea salt
4 tbs. rawtella (warmed enough to spread)

Vanilla Frosting
1 cup young coconut meat
1/2 cup cashews
1/2 cup coconut water
1 vanilla bean (seeds only)
1 tsp. coconut oil
2 tsp. cinnamon powder
2 pinches of salt

Garnish
Crushed hazelnuts
melted Rawtella

Methods/steps

Rawtella
Cinnamon Roll - Mix everything together (minus the rawtella) to form a dough ball. Spread the ball onto a non stick dehydrator sheet into a thin rectangle. Spread rawtella on it. Using the help of your non stick sheet roll the thin rectangle into a log. Now, using a serrated knife cut 1.5 inch pieces. Lay each one side up and dehydrate for 8-12 hours at 105 degrees F.
Vanilla Frosting - Blend everything till smooth.
Assembly - Take each roll, spread a nice layer of vanilla frosting. Then top with crushed hazelnuts and a drizzle of rawtella.


Raw Zucchini Hummus


Raw Zucchini Hummus

Description



Are you a hummus fan but don't do so well with legumes? While chickpeas make an awesome base for hummus they are not completely necessary if you have some fresh raw zucchini on hand! Hummus is such a mainstay in a healthy kitchen. It makes the perfect easy dip for crudit├ęs and crackers and even a healthy spread on sandwiches to replace things like mayonnaise. On a bed of mixed greens with tomato, cucumber, and olives it is simply divine! While zucchini replaces garbanzo beans, rich sesame tahini and cold pressed olive oil bring forth the richness and creaminess inherent to a hummus recipe well done. Lemon juice, salt and cumin spice help round out the flavor.

Recipe by

Ingredients

2 zucchini, chopped
½ cup lemon juice
1 tsp salt
1 ½ tsp cumin
1 cup raw tahini (the Artisana brand is nice; substitute regular tahini if you need to)
4 tbsp olive oil
½ cup raw sesame seeds


Methods/steps

Vitamix Instructions:
1) Put all ingredients in your Vitamix and blend to a rich perfection!
Food processor instructions:
1) Same as above. You may have a hard time blending the sesame seeds, so I recommend soaking them for a few hours first, halving the recipe, and stopping frequently to scape the bowl. You can also omit the seeds entirely, but in that case I also recommend omitting the olive oil to keep a thick consistency.





>>>SOUPS:

Ingredients

1/2 C freshly squeezed orange juice
1 T cashew nut butter (or any nut butter you prefer)
1/2 chopped red onion
1" chunk of peeled fresh ginger (add more or less depending on your taste for ginger)
2 large carrots peeled and chopped

Methods/steps

1) Simply add all the ingredients (starting with the oj first) into a high speed blender
2) Blend until the texture is smooth and creamy



Coconut-Blueberry Ambrosia Smoothie

Coconut-Blueberry Ambrosia Smoothie

Description



In this recipe Marlie Centawer combines creamy frozen bananas with fresh young Thai coconut meat, blueberries, lucuma, vanilla, stevia, goji berries and bee pollen to create a smoothie that's fit for the God's! Yummm! Drink this ambrosia smoothie and pay homage to the beautiful divine being that you are, inside and out!

Recipe by

Ingredients


1 frozen banana
1/2 cup fresh blueberries
the meat of one Thai baby coconut
3/4 cup water
1 tbsp lucuma
1 tsp vanilla extract
10 drops vanilla stevia
goji berries, to taste
bee pollen, to taste

Methods/steps  1) Blend. Serve smoothie in a tall glass and top with  bee pollen. Sip as if it was the nectar of Ancient Greece and enjoy the rapture.

Creamy Veg Soup 

IThis is supposed to be a corn chowder but I'm altering it make it lower carb

Ingredients

Creamy Chowder Base:
1 c Macadamia Nuts
1 c Zucchini - peeled and chopped
1/2 c cauliflower (you can use fresh or frozen)
1/4 c Mushroom (Crimini or Shiitake) - chopped
1 tsp Apple Cider Vinegar
Sea Salt to taste
:::Water:::
High Speed Blender: 1 c Water
Food Processor: 1/2 to 3/4 c Water
Flavoring the Plain Chowder:
1 Tbsp Onion powder
1 tsp Ground Celery Seed
1 tsp dried Parsley
Black Pepper to taste
More Chowder Ingredients:
1 c Corn
1/4 c Celery - chopped well
1/4 c Carrot - chopped well
Dash of sea salt salt and black pepper


Methods/steps

1) Chowder Base: 1) In your high speed blender or food processor  puree your base ingredients until whipped and creamy
Food Processor puree time: 2-3 minutes. Stopping to scrape down the sides as needed. Add 1/2 c water first, and 1/4 c more water if needed. Puree an additional 2-3 minutes until very creamy.

2) Add in your chowder flavoring ingredients and pule 5-10 times until evenly mixed with your creamy base.

High Speed Blender time: 2-3 minutes on high, until creamy and hot.
Assembly:
1) Toss corn, celery and carrots in a bowl with a dash of sea salt and cracked black pepper. You can opt to heat these ingredients in your food dehydrator if you like.
2) Mix your chowder AND ingredients together, and serve with a dash of Kelp Granules.
Please enjoy!

>>>>>>>>>>>>>>>>>>>>
GREEN DRINK:

Ingredients

2 big handfuls of Spinach
1/2 cup parsley
1 rib of celery
1 thumb of ginger, peeled
1 lemon
1 medium cucumber
2 apples
ice (optional)



 In this gorgeous salad recipe the creamy garlic herbed yogurt sauce is the perfect accompaniment to the juicy, light ribbons of fresh vegetables. Try using the dressing as a yummy tip too!


Ingredients


Dressing:
1/2 c AtV Sour Cream*
2 Tbsp plus 1 tsp Extra Virgin Olive Oil
1 Tbsp Lemon Juice
1 tsp minced Garlic
1 tsp minced fresh Mint
1 tsp minced fresh Cilantro (optional)
Salt to Taste
*AtV Sour Cream:
1 and 3/4 cups dry Cashews soaked overnight (roughly 6 to 8 hours)
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt
1 and 1/4 cup Water Total
SALAD:
1 large Cucumber - ribbon peeled
1 large Carrot - ribbon peeled
1 c packed Spinach leaves Chiffonade:

Methods/steps

1) Dressing:

1) Whisk/mix together all of the above for a few minutes until your oil and lemon juice have married together with the *Nut Paste.
2) Place this dip in your fridge and let it chill for and hour or so, this way the flavors can build and intensify.
Salad:
1) If your veggie has skin that you'd like to remove, proceed to peel it off like you normally would
2) Grabbing one end of the veggies (preferably the end with a stem that you would otherwise cut off - this will act as a convenient "handle" while you rotate it)
3) Proceed to peel downwards on your veg, rotating it as you go. Continue peeling the veggie until you've reached the core or until you can no longer get ribbons
Assembly:
Place everything into a bowl, and mix it up...

*Nut Paste:
1) Drain the Cashews from the soaking water
2) In a food processor blend cashews with apple cider vinegar and salt until you have a thick oily paste. This will take about 2 minutes.
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Slowly add in your water in 1/4 cup increments. Start with just 1/4 a cup and puree for 1 minute, and then continue on pureeing for 30 seconds in between 1/4 cup increments.
After your Sour Cream has chilled it will have thickened into the perfect consistency. 



Loulou's Munchy Bars



Loulou's Munchy Bars

Description




Sometimes a snack attack can come out of nowhere. Don't be left unprepared without anything healthy to munch on! These munchy bars will satisfy a desire for crunchy, gooey, and sweet and are abundantly full of nourishing efa's from pumpkin seed, coconut and chia, as well as energizing carbohydrates from dates, banana and cranberry. Yumyum!








Recipe by

Ingredients

3 T chia seeds (soaked for at least 2 hours to create a gel)
1/2 cup pumpkin seeds (soaked)
10 pitted dates
3 dried figs
1 large banana
2 T sesame seeds
1/2 cup dried cranberries
1/2 cup coconut meat (previously shredded and dehydrated)
1/4 t cinnamon

Methods/steps

1) 1) Put all of the ingredients (except the dried cranberries) into a processor and blitz until you have reached your chosen consistency

2) Place this mix into a large bowl and add the dried cranberries and stir well to combine.
3) Mould the mixture into small bar shapes on the dehydrator sheets. I managed to make 8 bars from this recipe but you can make the bars smaller or larger or thicker etc. As you wish......
4) I dehydrated them for about 12 hours (over night) and they were perfectly done (for me)
5) They were crispy and solid on the outside but still moist and slightly chewy on the inside.........
Store them in a air tight container and they should keep for a fair few days I should think. (if they are not eaten before then that is)




>>>>REGULAR RECIPES! NO SPECIALTY INGREDIENTS

DoubleTree Hotel 

Chocolate Chip Cookies


SERVINGS
20 servings scale / convert
INGREDIENTS
½ cup rolled oats
2¼ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon cinnamon
1 cup butter (2 sticks), softened
¾ cup brown sugar, packed
¾ cup granulated sugar
1½ teaspoons vanilla
½ teaspoon lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1½ cups chopped walnuts
INSTRUCTIONS
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.


No comments:

Post a Comment