SALADS
Mandarin Salad and Honey Mustard Dressing2 cups Baby Greens
2 Mandarin Oranges, peeled and sectioned
1/4 cup walnuts, broken up
1/4 Red Onion, chopped
Dressing:
2 Tbs Olive Oil
2 Tbs Honey or Agave Nectar (or Xylitol)
2 Tbs Brown Spicy Mustard
Sea Salt and Pepper to taste
Plate the greens, orange. walnuts and onion. Whisk dressing ingredients together and toss with salad.
by Rhonda of Hallelujah Acres
1 large ear of raw sweet corn
1/2 red bell pepper, chopped
1 large ripe tomato, diced
3 TBS. parsley, minced
1 celery stalk, diced
1/4 cup sweet red onion, chopped
Remove kernels of corn from cob. Combine in a bowl, cover and set in refrigerator.
1 bunch Collard greens
1 bunch Kale
1/2 bunch SpinachWash and tear up greens and toss with dressing in bowl.
Dressing:
1/4 cup Pine nuts
1/4 cup Olive Oil
4 garlic cloves, crushes
1 Lemon, juiced
pinch of mustard powder
Sea Salt to taste
2 heads Broccoli,chopped
8 oz. Mushrooms,sliced
1/4 red onion,chopped
1/4 Red bell pepper, Chopped
1/4 cup raisins
1/8 cup sunflower seeds
Dressing:
1 tsp Olive oil
3 tbs balsamic vinegar
3 tbs agave nectar (or Xylitol)
2 garlic cloves,minced
1/2 tsp paprika
1/4 tsp sea salt
1/4 tsp pepper
Place vegetables, raisins and seeds in container. Mix the dressing together and pour over vegetables. Marinate for several hours. This can be used in a lettuce wrap.
Sweet Slaw
1/8 red cabbage, chopped1/8 green cabbage, chopped
1/8 cup red onions, diced
Dressing:
3 Tbs Apple cider vinegar
1 garlic clove, minced
1 Tbs Agave Nectar (or Xylitol)
1 tsp Dijon mustard
Plate vegetables. Mix dressing together and pour over salad.
1 small chinese napa cabbage, thinly sliced
2 carrots, grated2 green onions, thinly sliced
1 red bell pepper, thinly sliced
Dressing:
2 Tbs Soy sauce2 Tbs rice vinegar
1 tsp sesame oil
1 garlic clove, minced
1 Tbs ginger root, finely grated
1/4 tsp red pepper flakesMix vegetables together in bowl. Mix dressing together and toss with slaw mixture.
4 Tomatoes, chopped
1 Cucumber, diced
1/8 cup Red Onions, diced
1 Bell Pepper, diced (I used yellow)
1/2 tsp Cumin Powder
1/4 tsp Sea Salt
1/2 Lemon, juiced
1 tsp Olive OilMix all in bowl.
Sunshine Fruit Bowl
Strawberries,sliced
Bananas, sliced
Apples, diced
Oranges, chopped
Grapes, whole
Blueberries, whole
Dressing:
Banana, Agave Nectar (or Xylitol) , cinnamon.
Blend dressing together. Pour over fruit.Berry Salad
4 lettuce leaves, torn
1 cup spinach
1/4 red onion, chopped
Grape tomatoes, handfulblueberries, handful
blackberries, handful
raspberries, handful
Mix together.
Dressing:
3 Tbs orange juice, freshly squeezed
3 Tbs rice vinegar
a few of each berry, smashed
Mixed together.
Plate vegetables. Pour dressing over salad.
Orange Seed Salad
4 carrots, grated
2 mandarin oranges, peeled and sectioned
2 Tbs Raisins
1 Tbs Sunflower Seeds
1 Tbs Pumpkin Seeds
1 Tsp Sesame Seeds
2 Tbs Cashew Mayo, recipe below in misc. section
Mix together in bowl.
Orange Spinach Salad
1 bunch of Spinach2 Mandarin Oranges, peeled and sectioned
1/4 Red onion, thinly sliced1/4 cup walnuts, broken up
Dressing:
3 Tbs Apple cider vinegar
3 Tbs orange juice, freshly squeezed
1 tsp Dijon mustard
Mango Avacado Salad
with Cilantro Lime Dressing1 Mango, Sliced
1 Avocado, Sliced
1 Red Bell Pepper, Sliced
1/4 Red Onion, rings
1 head Leaf Lettuce, torn
At serving plate, place a pile of lettuce in center of plate. Alternate Mango, Avocado and Red pepper slices in a circular star burst fashion on top of lettuce. Arrange Red onions on top. Pour Cilantro Lime Dressing on top.
Cilantro Lime Dressing:
4 Limes, juiced
2 Tbs rice vinegar
1 garlic clove, minced
1 Tbs ginger root, finely grated
1/2 bunch Cilantro, chopped
2 Tbs Olive Oil
Place all ingredients in blender and blend until smooth.
SOUPS
4 cups Ripe Tomatoes, Roma, cherry and grape sizes
1/2 cup Cashews-soaked for one hour1/2 lemon, juiced
1/3 Red bell pepper
2 Garlic cloves, minced6 Fresh Basil leaves
sea salt to taste
water to thin, optional
Place everything in a heavy duty blender and pulse until well mixed. Garnish with basil.
Energy Soup2 cucumbers,peeled cut up
1 Red Bell Pepper, cut up
1 garlic clove, minced
2 leafy lettuce leaves
1/2 cup Spinach
1/2 cup Cilantro
1/2 cup Alfalfa Sprouts
1/2 avocado
1/4 cup Seaweed Dulse
1 lemon, juiced
Blend well in blender.
5 Roma tomatoes, chopped
1 carrot, diced
1 celery, diced
1/4 red onion, diced
1 garlic clove, minced
1 tsp cumin powder2 tsp chili powder
1/4 tsp Mrs. Dash spicy seasoning
1/4 tsp sea salt
1/4 tsp pepper
Mix all together. Or place uncut vegetables and spices in a heavy duty blender and blend together. If a warmer soup is desired, blend until smooth and warm.
2 cups tomatoes, chopped
2 green onions, chopped
1/2 bell pepper, diced
1 garlic clove, minced
1 ear corn, decobbed
2 Tbs Lemon juice
1 tsp Olive Oil
1/2 tsp Dill
Blend with 3/4 of corn, with about 2-3 pulses. Top with the rest of the corn.
Confetti Corn Chowder
3 cups Almond Milk, recipe below in Drink section
2 cups fresh Corn, cut from cobb, or frozen
1/4 cup red, green, orange Bell Peppers
1 slice Red Onion, diced
1/4 cup Cilantro, chopped
1 Garlic clove, minced
1/2 tsp Cumin powder
1/2 tsp Sea Salt
dash Cayenne Pepper
Mix all together. Can warm up to 118 degrees if desired.
1 cup Almonds, soaked
1 cup Walnuts, soaked
1 cup Pecans, soaked
1 cup Pumpkin Seeds, soaked
1 cup Sunflower Seeds, soaked
1 cup unsweetened coconut, shredded
1 cup Almond Pulp, from making almond milk
Optional: for extra nutrition add 2 tbs of each; sesame seeds, chia seeds, hemp seeds.
Coating:
1/4 cup Coconut Oil, melt in hot water bath
1 Tbs Vanilla
1 cup warm water
1 cup Xylitol
In food processor, process almond first until broken up, but still chunky. Add walnuts and pecans. Process until broken up, but still chunky. Put mixture in mixing bowl. Add seeds. Mix up coating and pour over nut, seed mixture. Mix well. Place on a teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until coating is dry. Stir occasionally to coat well during dehydration.
Walnut Crunch Thai Wrap
1 1/2 cups Walnuts, soaked for several hours
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Red Bell Pepper, diced
1/2 cup Cilantro, minced
1/4 cup Green Onion, minced
Sauce:
1/4 cup Braggs soy sauce
3 Tbs Xylitol
1 clove Garlic, minced
1 tsp Ginger, grated
1 tsp Sesame Oil
1/4 tsp Red Pepper Flakes
Garnish:
Lettuce, butter bibb or Romaine
Mung Bean Sprouts
Carrot, grated
Make the sauce first by combining all the ingredients together in a small bowl. Drain and rinse the walnuts and place in a food processor with the celery, carrots, bell pepper, cilantro and green onions and 2 Tbl sauce. Process mixture.until it resembles the texture of cooked ground beef. Scoop by spoonfuls into the lettuce and top with carrots and bean sprouts. Serve with sauce. Yum!
1 clove Garlic, minced
1 tsp Ginger, grated
1 tsp Sesame Oil
1/4 tsp Red Pepper Flakes
Garnish:
Lettuce, butter bibb or Romaine
Mung Bean Sprouts
Carrot, grated
Make the sauce first by combining all the ingredients together in a small bowl. Drain and rinse the walnuts and place in a food processor with the celery, carrots, bell pepper, cilantro and green onions and 2 Tbl sauce. Process mixture.until it resembles the texture of cooked ground beef. Scoop by spoonfuls into the lettuce and top with carrots and bean sprouts. Serve with sauce. Yum!
1 recipe Mock Tuna Pate (This section below)
Lettuce, butter bibb or Romaine
Optional: add sprouts, olives, pickles, etc.
Tuna Melt
1 recipe Mock Tuna Pate (This section below)
Raw Cheddar Cheese (Snack section)
Any Cracker Recipe (Misc. Section)
Spread Tuna Pate on Cracker. Squeeze cheese, through ziplock bag with one tip cut off, on top off tuna pate. Place in dehydrator on 115 degrees until warm.
4 Collard Greens
1 small handful Spinach
1 Cucumber, cut into matchstick size
1 Carrot, cut into matchstick size
Avocado, cut into slices
Alfalfa Sprouts
Buttermilk Dressing (in Misc. section)
In the top section of the collard green, line the spinach across horizontally. Top the spinach with the rest of the vegetables. Cover with dressing. Wrap tightly in a roll. Cut off excess bottom of collard green. Cut diagonally in half. Put with toothpick to secure.
Greek Falafel Wrap1 Purple Tortilla Wrap (Snack Section)
2 lettuce leaves, torn pieces
1/2 roma tomato, diced
4 small pinches of sprouts
4 falafel balls (below)
4 scoops Zucchini Humus (Snack Section)
4 spoonfuls Cucumber Dill Dressing ( Misc. Section)
Place tortilla on plate. Line lettuce in the middle of the wrap horizontally. Scoop Zucchini Humus in a line across the lettuce. Top with Falafel Balls across the Humus. Top each Falafel Ball with Cucumber Dill Sauce. Place sprouts and tomatoes on top and roll up top, secure with toothpick.
Falafel Balls
2 cups Sunflower Seeds, soaked
2 garlic cloves, minced
1/2 cup onions, diced
2 Tbs Cilantro, fresh
2 Tbs Parsley, fresh
2 tsp Oregano, fresh
1 tsp Cumin
pinch Cayenne pepper
1/2 tsp Sea Salt
1 Tbs Olive Oil
2 Tbs Lemon Juice
1/3 cup sun-dried tomatoes, soaked
1/4 cup olives
Process the 1st 11 ingredients in a food processor, until well mixed. Add the last 2 ingredients and pulse until chopped. Roll into balls and place on dehydrator trays. Dehydrate for several hours at 115 degrees.
Raw Vegan BBQ Ribs
2 cups Walnuts, soaked overnight
2 cups Pecans, soaked overnight
1 cup Sunflower Seeds, soaked overnight
1 cup Sun-dried Tomatoes, soaked 2 hours
1 onion, finely chopped
2 Tbs Cumin
1 tsp Sea Salt
1/2 cup waterMix together and form into rectangled shaped patties, pressing fingers down in dough to form into rib shape.(or into round patties)
Dehydrate on teflex covered dehydrator trays. Dehydrate for 10 hours or until firm, turning over. Dehydrate for another 2 hours without teflex.
BBQ sauce1-1/2 Sundried Tomatoes, soaked 2 hours
1 cup tomatoes, chopped
1 garlic clove, minced
6 medojol, soaked 20 minutes (or Xylitol)1 tsp sea salt
3 Tbs Lemon juice
1-1/2 tsp dry mustard
1 Tbs Chili powder
1 tsp liquid smoke
Place in blender. Blend until smooth. Serve over Raw Vegan Ribs.
Raw ChiliBase:
1 cup Almonds, soaked 8 hours
1 cup Carrots
Chop both in food processor and transfer to a large bowl.
Add:
2 Portabella Mushroom, defeathered (cut off the gills-black under belly), chopped into small cubes
1/2 cup Celery, minced
1/2 cup Red Onion, minced
1/2 cup Red Bell Pepper, minced
Sauce:
1-1/2 cup Sundried Tomatoes, soaked for 2 hours
1 cup Soaking water
1 Tbs Olive Oil
1 Tbs Onion Powder
1/2 cup Soy Sauce
2 Garlic cloves, minced
2 Tbs Oregano, fresh
2 Tsp Chili Powder
1 Tsp Cumin
2 tsp Apple Cider Vinegar
Feathers from Portabella Mushrooms
Optional: 1 Tbs Agave Nectar or Stevia (or Xylitol)
Mix this all in a blender. Pour sauce over the base. Mix well. Sprinkle with cayenne pepper or a hotter sauce. This will stay fresh for a week in the refrigerator.
Veggie Pizza
Broccoli Flower, cut small
Red Bell Pepper, diced
Red Onions, diced
1 Tbs Olive Oil
1/2 tsp Sea Salt
Put Broccoli, Red Bell Peppers, Red onions, Olive Oil and Sea Salt in a Ziplock bag and place in the dehydrator on 105 degrees for several hours until well marinated. Spread Tomato Sauce on cracker, top with Cherry Tomato, Broccoli mixture, Olives and Cheese. Dehydrate for several hours until warm and cracker crust is a little soft.
Pepperoni Pizza
Any Cracker Recipe (Misc. Section)
1 Recipe Tomato Sauce (Misc. Section)
1 Recipe Raw Cheese (Snack Section)
1 Recipe Pepperoni (Misc. Section)
Onions, diced
Olives, sliced
Spread Tomato Sauce on cracker, top with Cheese, Pepperoni, Onions and Olives. Dehydrate for several hours until warm and cracker crust is a little soft.
Fettuccine Alfredo
Red Bell Pepper, diced
Red Onions, diced
1 Tbs Olive Oil
1/2 tsp Sea Salt
Any Cracker Recipe (Misc. Section)
1 Recipe Tomato Sauce (Misc. Section)
1 Recipe Raw Cheese (Snack Section)
1 Recipe Tomato Sauce (Misc. Section)
1 Recipe Raw Cheese (Snack Section)
Cherry Tomatoes, Sliced
Olives, sliced
Olives, sliced
Put Broccoli, Red Bell Peppers, Red onions, Olive Oil and Sea Salt in a Ziplock bag and place in the dehydrator on 105 degrees for several hours until well marinated. Spread Tomato Sauce on cracker, top with Cherry Tomato, Broccoli mixture, Olives and Cheese. Dehydrate for several hours until warm and cracker crust is a little soft.
Any Cracker Recipe (Misc. Section)
1 Recipe Tomato Sauce (Misc. Section)
1 Recipe Raw Cheese (Snack Section)
1 Recipe Pepperoni (Misc. Section)
Onions, diced
Olives, sliced
Spread Tomato Sauce on cracker, top with Cheese, Pepperoni, Onions and Olives. Dehydrate for several hours until warm and cracker crust is a little soft.
Fettuccine Alfredo
Alfredo Sauce
2 Cups Cashews, soaked 2 hours
1/2 cup Pine nuts, soaked 2 hours
1/4 cup olive Oil
2 Garlic cloves
1 Tbs Nutritional Yeast
1/2 tsp White pepper
Pinch of Sea Salt
Water for consistency
Optional: thyme, sun dried tomatoes, red pepper, lemon juice
Blend until smooth, add water for desired consistency.
Serve over spiral veggies (zucchini, beets) or use potato peeler to make long ribbons of veggies (Carrots, paesnips, zucchini, etc.)
Pumpkin Seed Pesto Veggie Fettucini 8 oz. Mushrooms, sliced
1 pint Cherry Tomaotes, sliced in half
1 garlic cloves, minced
1 Tbs. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Dehydrate 2 to 3 hours until soft and sauted looking.Pumpkin Seed Pesto
1/2 cup Raw Pumpkin Seeds, soaked 1 hour
1/2 bunch Cilantro
3 Tbs. Olive Oil
2 Tbs. Lime Juice
1 lg garlic clove, minced
1/2 tsp. Sea Salt
1/4 tsp. Cumin
Process in processor or blender until well blended.
Carrots and Parsnip Fettucini Noodles
2 to 3 large Carrots
2 large Parsnips
2 Tbs. Olive Oil
Peel carrots and parsnips into long thin ribbons. Toss with olive oil.
Let marinate for several hours until soft.
Combine Noodles with pesto and mushrooms and tomatoes.
Sprinkle with Raw Pumpkin Seeds.
Zucchini
1 recipe Tomato Sauce (In Misc. Section)
1 recipe Italian Neat Balls (In Misc. Section)
Make noodles out of zucchini either by spiraling or by potato peeler.
Place in bowl or ziplock bag. Add 1 tsp salt and set aside to soften. Squeeze out excess liquid before using.
Olive Tapenade Spaghetti1 recipe Olive Tapenade ( In Snack Section)
Zucchini
Make noodles out of zucchini either by spiraling or by potato peeler.
Place in bowl or ziplock bag. Add 1 tsp salt and set aside to soften. Squeeze out excess liquid before using. Mix Noodles with Olive Tapenade.
Pesto Spaghetti1 zucchini
1/3 cup raw pine nuts or walnuts, soaked 2 hours
2 cups fresh basil (can mix with fresh spinach)
2 Garlic cloves, minced
2 Tbs Lemon juice
1/3 cup Olive Oil
Make noodles out of zucchini either by spiraling or by potato peeler.
Place in bowl or ziplock bag. Add 1 tsp salt and set aside to soften. Squeeze out excess liquid before using. Pulse the rest of the ingredients in food processor until well mixed. Serve over raw zucchini spaghetti noodles.
1 zucchini
1 tsp salt
1/2 cup almond butter
1 lime, juiced
1 tsp Braggs soy sauce
1 tbl Xylitol
1 garlic clove, minced
1/2 tbl Ginger, grated
1/2 tsp Red Pepper Flakes
Garnishes:
1 tsp Sesame Seeds
1 Tsp Crushed Almonds
1 lime slice
Make noodles out of zucchini either by spiraling or by potato peeler. Place in bowl or ziplock bag.
Add 1 tsp salt and set aside to soften. Squeeze out excess liquid before using. Make sauce by mixing the rest of ingredient in a bowl. Mix with noodles. Garnish with crushed almonds, sesame seeds and a lime slice.
Raw Ravioli
Wrapper:
4 turnips(sliced very thin)
1/2 cup Olive Oil
1/2 tsp Sea Salt
Mix all together in bowl. Set aside to soak.
Raw Cheese Stuffing:
1 cup Pine nuts, soaked 2 hours
1/3 cup Sunflower seeds, soaked 2 hours
1 lemon, juiced
2 Garlic cloves
1 Tbs Braggs soy sauce
1 Green onion
1 Tbs Olive Oil
1 Tbs Water
1 Tbs Parsley, fresh
1 Tbs Tarragon, fresh
Place all in a heavy duty blender. Blend until smooth and creamy.
Tomato sauce:
2 large Tomatoes
1/2 cup Sun-dried Tomatoes, soaked 20 minutes
6 Dates or 1 Tbs Xylitol
1/4 cup Basil, fresh
1/2 tsp Oregano, fresh
1/2 tsp Oregano, fresh
1 Garlic clove
1/2 Tbs Olive Oil
Place all in a heavy duty blender. Blend until thick.
Assembling:
Place a teaspoon full of cheese filling in the middle of the turnip slice and fold over until sides meet. Smooth edges together to seal. Place on serving plate and drizzle tomato sauce on top.
Macaroni and Cheese
4 cups Zucchini, spiralized
1 recipe Raw Cheddar Cheese (Snack Section)
Make noodles by cutting zucchini on spiral cutter. Cut noodles into short 1 inch lengths. Mix noodles with cheese until thoroughly mixed. Place in dehydrator on Teflex lined dehydrator tray at 115 degrees for several hours or until noodles are soft and cheese is slightly condensed.
Ratatouille
8 cups Zucchini, diced
3 cups Tomato, diced
1 Onions, diced
2 Garlic, minced
1/2 Lemon, juiced
2 Tbs Olive Oil
1 tsp Sea Salt
Mixed all together and place on a lined dehydrator tray at 115 degrees for several hours until warm and favors are condensed slightly. Optional: add additional seasoning when finished; Indian: cumin, curry, turmeric, Italian: Oregano and Basil, etc.
Caponata
1 Eggplant, Peeled and diced (4 cups)
1 cup Tomato, diced
1 sweet bell pepper, yellow, diced
1 celery, diced
1/4 cup Red Onion, diced
1/4 cup Olives, diced
2 Tbs Capers
Sauce
1/2 cup sun-dried Tomatoes, soaked (or 1/4 cup fresh and 1/4 cup dried)
1/2 cup Olive Oil
1/4 cup Lemon juice
2 Tbs Agave or Xylitol
1 Tbs Basil
1 Tbs Oregano
1 clove Garlic, minced
Mix all veggies together. Blend sauce in blender. Pour sauce over veggies, mix well. Place on Telflex sheet on dehydrator tray and dehydrate 115 degrees for several hours until slightly warm. Veggies will soften and favors will condense slightly .
Broccoli and "Rice"
6 cups small broccoli florets
2 Tbs Lemon juice
3 Tbs Olive Oil
2 Tsp Sea Salt
Mix all ingredients and place in a ziplock bag to marinate about 30 minutes.
Sauce:
1/4 cup Tahini
1 tsp Lemon Juice
1 teaspoon Xylitol, Stevia or Agave nectar
1 teaspoon Apple Cider Vinegar
3 tsp Braggs Amino Acids
1/2 tsp Liquid Smoke
1 garlic clove
1 tsp Ginger, minced
1/4 tsp Red Pepper Flakes
Blend all ingredients together in blender. Mix with the broccoli mixture and place on a teflex covered dehydrator tray. Dehydrate 115 degrees for about 2 hours or until warm.
Cauliflower Rice
4 cups Cauliflower florets
2 Tbs Olive Oil
1 tsp Sesame Oil
1 Tsp Sea Salt
3 Tbs green onions, sliced
Place cauliflower in food processor and process until resembles rice. Add Oils and sea salt.
Place mixture on a teflex covered dehydrator tray. Dehydrate 115 degrees, stirring often for about 2 hours or until warm.
Mock Tuna Pate
Macaroni and Cheese
4 cups Zucchini, spiralized
1 recipe Raw Cheddar Cheese (Snack Section)
Make noodles by cutting zucchini on spiral cutter. Cut noodles into short 1 inch lengths. Mix noodles with cheese until thoroughly mixed. Place in dehydrator on Teflex lined dehydrator tray at 115 degrees for several hours or until noodles are soft and cheese is slightly condensed.
8 cups Zucchini, diced
3 cups Tomato, diced
1 Onions, diced
2 Garlic, minced
1/2 Lemon, juiced
2 Tbs Olive Oil
1 tsp Sea Salt
Mixed all together and place on a lined dehydrator tray at 115 degrees for several hours until warm and favors are condensed slightly. Optional: add additional seasoning when finished; Indian: cumin, curry, turmeric, Italian: Oregano and Basil, etc.
Caponata
1 Eggplant, Peeled and diced (4 cups)
1 cup Tomato, diced
1 sweet bell pepper, yellow, diced
1 celery, diced
1/4 cup Red Onion, diced
1/4 cup Olives, diced
2 Tbs Capers
Sauce
1/2 cup sun-dried Tomatoes, soaked (or 1/4 cup fresh and 1/4 cup dried)
1/2 cup Olive Oil
1/4 cup Lemon juice
2 Tbs Agave or Xylitol
1 Tbs Basil
1 Tbs Oregano
1 clove Garlic, minced
Mix all veggies together. Blend sauce in blender. Pour sauce over veggies, mix well. Place on Telflex sheet on dehydrator tray and dehydrate 115 degrees for several hours until slightly warm. Veggies will soften and favors will condense slightly .
6 cups small broccoli florets
2 Tbs Lemon juice
3 Tbs Olive Oil
2 Tsp Sea Salt
Mix all ingredients and place in a ziplock bag to marinate about 30 minutes.
Sauce:
1/4 cup Tahini
1 tsp Lemon Juice
1 teaspoon Xylitol, Stevia or Agave nectar
1 teaspoon Apple Cider Vinegar
3 tsp Braggs Amino Acids
1/2 tsp Liquid Smoke
1 garlic clove
1 tsp Ginger, minced
1/4 tsp Red Pepper Flakes
Blend all ingredients together in blender. Mix with the broccoli mixture and place on a teflex covered dehydrator tray. Dehydrate 115 degrees for about 2 hours or until warm.
Cauliflower Rice
4 cups Cauliflower florets
2 Tbs Olive Oil
1 tsp Sesame Oil
1 Tsp Sea Salt
3 Tbs green onions, sliced
Place cauliflower in food processor and process until resembles rice. Add Oils and sea salt.
Place mixture on a teflex covered dehydrator tray. Dehydrate 115 degrees, stirring often for about 2 hours or until warm.
Mock Tuna Pate2 cups Almonds, soaked overnight, or pulp left over from making almond milk
1/2 cup Celery, finely chopped1/4 cup Green Onions, chopped
1 Lemon, juiced
1 Carrot, grated
1 Garlic clove, minced
2 Tbs Cashew Mayo, recipe below in misc. section
2 Tbs Dulse &/or Nori Seaweed, torn into pieces
2 Tbs Dillweed, chopped
1/4 Cup Parsley, chopped
1/2 tsp Sea Salt
Dash Cayenne Pepper
Place all ingredients in food processor. Process well.
This makes a great lettuce wrap or sushi roll.
1 cup Almonds, soaked overnight
1 cup Sunflower Seeds, soaked several hours
2 Tbs Cashew Mayo, recipe below in misc. section
1/2 lime, juiced
2 garlic cloves, minced
2 Tbs onion, minced
1/2 jalapeno, diced
1 tsp cumin powder
1 tsp Chili powder
1 Tbs Mrs. Dash Extra Spicy
1/2 cup water, as needed for desired consistency
Place all ingredients in food proscessor or blender. Process well.
This makes a great lettuce wrap or taco/enchilada filling.
Tacos4 Taco Shells (Snack Section)
1 cup Mexican Pate (Snack Section)
1 Lettuce Leaf, torn
1/2 Tomato, Diced
1/2 cup Guacamole (Snack Section)
1/2 cup Raw Cheddar Cheese (Side Section)
Fill taco shell with listed ingredients in order.
2 Tortillas (made from corn chip recipe [in misc. section], shaped into 8” rounds)
½ cup Mexican Pate (recipe above)
½ cup Enchilada Sauce
Squirt of Raw Cashew Cheese (Snack section)
Squirt of Raw Sour Cream (or use Cashew Mayo in misc. section)
Assemble: Place ¼ cup pate into each tortilla and squirt on some Raw Cheddar Cheese. Roll tortilla up. Spoon Enchilada sauce covering generously on each tortilla. Squirt Raw Cheddar Cheese and Raw Sour Cream on top.
Enchilada Sauce
1 ½ cup Sundried Tomatoes, soaked 2 hours
1 cup soaking water
2 garlic cloves
1 Tbs Chili Powder
1 Tsp Cumin powder
1 tsp Onion Powder
1 tsp Mrs. Dash Extra Spicy
1/8 tsp Cayenne
1 Tbs Oregano, fresh, chopped
1 Tbs Olive Oil
2 tsp Soy Sauce
2 tsp Apple Cider Vinegar
Place all ingredients in a blender and blend until well mixed. Add extra soaking water if needed for desired consistency.
Raw Sour Cream
1 cup Raw Cashews, soaked 2 hours
2 tsp Apple Cider Vinegar
1 lemon, juiced
¼ tsp salt
Blend all ingredients until smooth.
Mock Tuna Sushi Roll
1/2 cup Mock Tuna Pate, recipe above
1/2 Avocado, sliced
1/3 Cucumber, peeled and cut into matchsticks strips
1 Carrot, peeled and cut into thin matchstick stripsNori seaweed sheets
Spread Mock Tuna Pate on Nori sheets. Place Avocado, Cucumber and Carrots in middle and roll up into tube shape. Slice into several even sections. Serve with soy sauce, wasabi paste and raw pickled Ginger, recipe below in misc. section.
SIDES
Broccoli and Cheese
Broccoli and Cheese1 broccoli bunch,cut into flower tops
1/2 cup olive oil
1 tsp sea salt
1 recipe raw cheddar cheese (Snack Section)
1/4 cup water
Put broccoli in ziploc bag with oil and salt.
Shake up and marinate for 30 minutes.
Place broccoli on teflex lined dehydrator tray.
Dilute raw cheese mix with water until thick,
but pourable. Cover broccoli with raw cheese.
Dehydrate below 115 degrees until broccoli is soft and warm.
by Rawguru Alex Malinsky
1 large sweet or Spanish onion, cut into rings.
1st coating:
4 Tbs Olive Oil
2 Tbs water
Sea Salt to taste
2nd coating:
1 cup golden flax seed, unsoaked, ground
1/2 cup almonds, unsoaked, ground
1-2 tsp paprika
Sea salt and pepper to taste.
How to: Take each onion ring, dip into the 2nd coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achieved that, gently take the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy.
Pesto Tomatoesa bunch of Cherry or Grape Tomatoes
1/3 cup raw pine nuts or walnuts, soaked 2 hours
2 cups fresh basil (can mix with fresh spinach)
2 Garlic cloves, minced
2 Tbs Lemon juice
1/3 cup Olive Oil
Cut tomatoes in half.
Pulse the rest of the ingredients in food processor until well mixed.
Spoon a small amount on top of tomatoes and dehydrated for a few hours.
SNACKS
1 avocado
2 Tbs. red onion, chopped
1 garlic clove, minced
1/4 jalapeno, seeded and chopped
1/2 medium Tomato, chopped
1/2 lemon, juiced
Sea Salt to taste
Sea Salt to taste
Halve avocado, remove pit and scoop flesh into a bowl. Mash with a fork. Blend in remaining ingredients. Serve with fresh vegetables or corn chips.
Salsa
2 cups ripe tomatoes, chopped
1/4 cup Cilantro leaves, chopped
1/4 cup Red onions, diced small
1/2 jalapeno, diced small
1 garlic clove, minced
1 lemon, juiced
Sea salt to taste
Mix together. Serve with corn chips.
Corn Chips/Tortilla Shells/Taco Shells3 cups fresh or frozen corn kernels
1/4 green bell pepper
1/4 red bell pepper
1/4 yellow bell pepper
1/8 onion
2 garlic cloves
Olive Tapenade
2 cups ripe tomatoes, chopped
1/4 cup Cilantro leaves, chopped
1/4 cup Red onions, diced small
1/2 jalapeno, diced small
1 garlic clove, minced
1 lemon, juiced
Sea salt to taste
Mix together. Serve with corn chips.
Corn Chips/Tortilla Shells/Taco Shells1/4 green bell pepper
1/4 red bell pepper
1/4 yellow bell pepper
1/8 onion
2 garlic cloves
3/4 cup Golden Flax Seed, grd
1 Tbs Lime juice
1 Tbs Chili powder
2 tsp Cumin powder
1 1/2 tsp Sea Salt
Set aside corn to thaw. Place bell peppers, onion and garlic in processor and process until finely chopped. Add corn and grounded flax seed and the rest of the ingredients. Process until finely mixed.
Divide up onto Teflex dehydrator sheets. Spread thin to edges with spoon. Can also form into 8" circles for tortillas and Taco shells by folding over and stuffing with aluminum on 2nd day. Dehydrate below 115 degrees for up three days. Remove from teflex sheets and flip over on 2nd day. (save some batter to fill in holes during dehydrating) Break up into chips.
Purple Tortilla Wraps
Purple Tortilla Wraps1 cup Red Cabbage, chopped
1 Avocado
1 cup flaxseed, freshly grind
2 garlic cloves, minced
1 tbs cumin
1 tsp Turmeric
dash of cayenne pepper
1 tsp sea salt
2 Tbs Lemon Juice
1 Tbs Olive Oil
Blend all in a blender until mixed well and smooth. Spread in a circle on teflex lined dehydrator sheet. (Save a little extra batter for patching holes in tortilla as it dehydrates, just in case.) Dehydrate at 145 degrees for 1 hour, then 115 degrees for 4 hours or until able to peel off and turn over on mesh dehydrator tray without teflex. There will be a few damp areas on other side of tortilla. Dehydrate until these damp areas are dry. Be careful they don't dry out too long. Tortillas should be dry, but pliable.
Raw Cheddar Cheese
1 Avocado
1 cup flaxseed, freshly grind
2 garlic cloves, minced
1 tbs cumin
1 tsp Turmeric
dash of cayenne pepper
1 tsp sea salt
2 Tbs Lemon Juice
1 Tbs Olive Oil
Blend all in a blender until mixed well and smooth. Spread in a circle on teflex lined dehydrator sheet. (Save a little extra batter for patching holes in tortilla as it dehydrates, just in case.) Dehydrate at 145 degrees for 1 hour, then 115 degrees for 4 hours or until able to peel off and turn over on mesh dehydrator tray without teflex. There will be a few damp areas on other side of tortilla. Dehydrate until these damp areas are dry. Be careful they don't dry out too long. Tortillas should be dry, but pliable.
Raw Cheddar Cheese1 cup cashews, soaked 2 hours
1/2 red bell pepper
1/4 cup water
1 Tbs tahini
3 Tbs Nutritional yeast
1 Tbs onion, minced
1 garlic clove
2 Tbs lemon juice
1-1/2 tsp sea salt
Blend until creamy. For cheese slices, spread on telex dehydrator tray and score onto 3" squares. Dehydrate unto firm, flip halfway through.
Optional ingredients: green onion, jalapenos, grated carrots, grated beets, cilantro, red bell pepper or green chilies.
Olive Tapenade1 jar Olives,black
1 jar Olives,green
1 jar Capers
1/2 cup Sundried Tomatoes, soaked 20 minutes
2 Garlic cloves, minced
1 cup Basil
1/4 cup Olive Oil
Pulse in Processor until well combined.
Zucchini Hummus4 cups Zucchini, peeled and chopped
1 cup Tahini
1/2 cup Lemon juice
1/4 cup Olive Oil
4 Garlic cloves,
1tsp Sea Salt
1 tsp Cumin powder
In a heavy duty blender, combine all of the ingredients and blend until thick and smooth.
Serve in lettuce leaves, on onion bread, crackers or chips.
Zucchini Chips
Zucchini or yellow squash
Slice into thin chips. Dehydrate 105 degrees overnight.
Eat plain, use with guacamole, or add to cold raw soup or salad.
Cheesy Kale Chips
3 Bunches Kale
1 Raw Cheddar Cheese Recipe (Snack Section)
Wash Kale. Pull leaves off the stems. Tear up into around 2 inch chunks. Place in large bowl. Pour Raw Cheedar Cheese over Kale. Massage with hands into Kale leaves. Place Kale on Teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until Kale is crispy.
BBQ Kale Chips
3 Bunches Kale
1 BBQ Recipe (Misc. Section)
Wash Kale. Pull leaves off the stems. Tear up into around 2 inch chunks. Place in large bowl. Pour BBQ sauce over Kale. Massage with hands into Kale leaves. Place on Teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until Kale is crispy.
Balsamic Sesame Nuts
1 cup Nuts, soaked
2 Tbs Xylitol
1 Tbs Balsamic Vinegar
1 1/2 tsp Sesame Seeds
1/2 tsp Coconut Oil
1/2 tsp Sea Salt
1/8 tsp Paprika
1/8 tsp Cayenne Pepper
Mix all ingredients together. Place on a teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until glaze is not sticky any longer. Stir occasionally to coat well during dehydration.
3 Bunches Kale
1 BBQ Recipe (Misc. Section)
Wash Kale. Pull leaves off the stems. Tear up into around 2 inch chunks. Place in large bowl. Pour BBQ sauce over Kale. Massage with hands into Kale leaves. Place on Teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until Kale is crispy.
Balsamic Sesame Nuts
1 cup Nuts, soaked
2 Tbs Xylitol
1 Tbs Balsamic Vinegar
1 1/2 tsp Sesame Seeds
1/2 tsp Coconut Oil
1/2 tsp Sea Salt
1/8 tsp Paprika
1/8 tsp Cayenne Pepper
Mix all ingredients together. Place on a teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until glaze is not sticky any longer. Stir occasionally to coat well during dehydration.
1 cup Almonds, soaked
1 cup Pecans, soaked
1 cup Walnuts, soaked
1 cup Pumpkin Seeds, soaked
1 cup Sunflower Seeds, soaked
1/2 cup Braggs Amino Acids
1 Tbs Sesame Oil
Mix all ingredients together. Place on a teflex lined dehydrator tray. Dehydrate 105 degrees for 12 hours or until coating is dry. Stir occasionally to coat well during dehydration.
Garlic Flax Crackers
2 cups Flax seeds, soaked in 2 cups water
½ Lime, juiced
1 cup Tomatoes, chopped
2 Garlic cloves, minced
1 tsp Sea salt
Flax should soak until water is absorbed, about 1 hour. Process all ingredients in food processor until well mixed. Spread ¼ inch on Teflex sheets on top of mesh dehydrator sheet and place in dehydrator at 105 degrees for 10 to 15 hours or until you can peel off and flip over. Then dehydrate for another 6 to 8 hours or until crisp.
Break apart, and store in a Ziploc freezer bag.
Try different combinations like; Pizza, Mexican, Japanese, Greek, Italian, Sahara Spice,Herb Garden etc., by adding other ingredients: pumpkin seeds, sesame seeds, almond pulp, lemon juice, orange juice, carrots, red & green bell peppers, onions, jalapeno peppers, zucchini, yellow squash, spinach, yams, beets, olives, daikon, nori, dulse, tamari, wasabi, ginger, basil, paprika, cilantro, parsley, fennel, sage, rosemary, thyme, brown mustard seeds, celery seeds, Italian seasoning, Mexican seasoning, pizza seasoning, taco seasoning, greek seasoning,etc.
2 cups Flax seeds, soaked in 2 cups water
2 cups, Organic peelings, zucchini, cucumber (left-over from making spaghetti noodles, smoothies, etc.)
2 cups Soaked nuts; almonds,walnuts, sunflower, pumpkin, etc. (left-over from making other dishes)
2 cups Soaked nuts; almonds,walnuts, sunflower, pumpkin, etc. (left-over from making other dishes)
2 Garlic cloves, minced
1 tsp Cumin
1 tsp Turmeric
dash Cayenne
1 tsp Sea salt
1 tsp Cumin
1 tsp Turmeric
dash Cayenne
1 tsp Sea salt
Flax should soak until water is absorbed, about 1 hour. Process all ingredients in food processor until well mixed. Spread ¼ inch on Teflex sheets on top of mesh dehydrator sheet and place in dehydrator at 105 degrees for 10 to 15 hours or until you can peel off and flip over. Then dehydrate for another 6 to 8 hours or until crisp.
Break apart, and store in a Ziploc freezer bag.
Almond butter
with apples, bananas or celery.
DESSERTS
Raw Vegan Crumb Donuts
1 cup raw Almonds, soaked overnight
1 cup very soft, pitted Dates, soak if needed
1/2 Tbs Olive Oil
1/4 tsp Sea Salt
1 tsp Vanilla
1/2 cup Banana Squash, finely shredded
1/2 cup unsweetened Coconut, shredded
1 TBS Nutmeg
more shredded Coconut for rolling
Put almonds in food processor and process to very fine pieces. Add dates, a little at a time. Add olive oil, salt and vanilla. The mixture will look like very course meal at first, and then all of a sudden it will come together in one big ball.
Take the big ball out of the food processor and using your hands, mix in the shredded squash, coconut and the nutmeg. Taste. Add more nutmeg or coconut, if desired.
Roll the mixture into small balls, and roll in shredded coconut to cover. Place on a plate in a single layer and chill in the freezer until firm. After they are frozen, you can put them in a container, they will keep for a very long time in the freezer.
Brownie Bites
1-1/2 cups Dates, soft or soak if needed
1 cup Carob Powder
1 cup Almond butter
Mix in food processor until it forms into a ball. Roll in coconut or nuts.
1 cup Walnuts or other favorite nut
2 Tbl Chia Seeds
1/4 cup Water
1/4 cup Xylitol
1/2 Tbl Cinnamon
Cover Chia seeds with water and let soak until gel forms. Mix xylitol and cinnamon in a bowl. Coat nuts in Chia mixture, then coat in sugar cinnamon mixture. Place each nut on a teflex lined dehydrator sheet. Dehydrate at 105 degrees over night. Turn over half-way through, to dry other side. These are so good! Taste like your cheating! Xylitol won't raise your blood sugar and protects your teeth from cavities!
DRINKS
2 Banana's
1 Apple1 Orange
1/2 cup Spinach
1/2 cup water
1/2 cup ice- optional
Blend in heavy duty blender.
Comments: Start with a small amount of greens, like 1/2 cup, then work up to more, like 2 cups or so. Use different kinds of greens so you get the best nutrition possible.(check out my page on benefits of green smoothies) I don't like ice, but some like it cold, so ice is optional. Experiment with different
combinations.
Combos:
Razzle Dazzle: Raspberry-banana-spinach
Orange Refresh: Orange-banana-romaine
Hawaiian Vacation: Pineapple-banana-red leaf
Summer Peach: Peach-banana-spinach
Strawberry Sunshine: Strawberry-banana-date-kale
Sweet Diuretic: Banana-date-parsley
Kiwi Tropics: Banana-Kiwi-pineapple-spinach
Citrus Morning: Banana-Pears-Mandarin orange-lemons-greens
Chocolate Monkey: Banana-Carob-spinach
Soup Smoothies:
Avocado Soup Smoothie
3 cups Water
1 Avocado
1 cup Spinach
1/2 Cucumber, peeled, cut up
1/4 cup Cilantro
1 Garlic clove
1/2 tsp Turmeric
dash Cayenne
1 tsp Sea Salt
Put all ingredients in blender and blend until smooth and creamy.
Broccoli Soup Smoothie
3 cups Water
1 avocado
1 cup Sunflower Seeds, soaked
2 cups Broccoli Flower Tops, Cut up
2 Tbs Onion, diced
1/4 cup Cilantro
1/4 cup Parsley
1/2 tsp Basil, fresh
1/2 tsp Oregano, fresh
Soup Smoothies:
Avocado Soup Smoothie
3 cups Water
1 Avocado
1 cup Spinach
1/2 Cucumber, peeled, cut up
1/4 cup Cilantro
1 Garlic clove
1/2 tsp Turmeric
dash Cayenne
1 tsp Sea Salt
Put all ingredients in blender and blend until smooth and creamy.
Broccoli Soup Smoothie
3 cups Water
1 avocado
1 cup Sunflower Seeds, soaked
2 cups Broccoli Flower Tops, Cut up
2 Tbs Onion, diced
1/4 cup Cilantro
1/4 cup Parsley
1/2 tsp Basil, fresh
1/2 tsp Oregano, fresh
Put all ingredients in blender and blend until smooth and creamy.
Nut Milk
2 cups Nuts (Almonds, Cashews, etc., soaked overnight
32 oz. Purified water
Put all ingredients in high speed blender. Blend well. Pour through a cloth jelly strainer. Refrigerate.
This will separate while in refrigerator. Just shake up before use. This will kept refrigerated for several days. Don't throw away the nut pulp, it's very nutritious. Put it in crackers and other recipes!
MISC.
Buttermilk Flax seed Dressing
1/2 cup Flax seeds, soak several hours
1/2 cup Pine nuts, soak several hours
2 cups soaking water
1/4 cup Lemon juice
1 Garlic clove
1 tsp Bragg's soy sauce
2 tsp fresh dill
Combine all ingredients in a heavy duty blender. Blend until smooth, adding more water for desired consistency.
Cucumber Dill Dressing
1 Cucumber, peeled and diced
1/3 cup Tahini
1 Tbs Dill Weed
2 garlic cloves
2 Tbs lemon juice
2 Tbs Olive Oil
1 tsp Sea Salt
Place all ingredients in a blender and blend until smooth and creamy.
1 Cucumber, peeled and diced
1/3 cup Tahini
1 Tbs Dill Weed
2 garlic cloves
2 Tbs lemon juice
2 Tbs Olive Oil
1 tsp Sea Salt
Place all ingredients in a blender and blend until smooth and creamy.
Cashew Mayo1 cup Cashews, soaked several hours
2 Tbs Lemon Juice
1/2 tsp Sea Salt
2 garlic cloves
2 Tbs onion, chopped
Blend all ingredients in high speed blender until smooth.
2 large Tomatoes
1/2 cup Sun-dried Tomatoes, soaked 20 minutes
6 Dates or 1 Tbs Xylitol
1/4 cup Basil, fresh
1/2 tsp Oregano, fresh
1/2 tsp Oregano, fresh
1 Garlic clove
1/2 Tbs Olive Oil
Place all in a heavy duty blender. Blend until thick.
BBQ Sauce
1 cup Sun-dried Tomatoes, soaked in water
1/2 cup Soaking Water
2 Tbs Olive Oil
1 Tbs Xylitol or Agave
3 Tbs Chili Powder
3 Tbs Garlic Powder
3 Tbs Cumin
2 Tbs Smokey Paprika
Pinch Cayenne
Blend all ingredients together in a blender.
BBQ Sauce
1 cup Sun-dried Tomatoes, soaked in water
1/2 cup Soaking Water
2 Tbs Olive Oil
1 Tbs Xylitol or Agave
3 Tbs Chili Powder
3 Tbs Garlic Powder
3 Tbs Cumin
2 Tbs Smokey Paprika
Pinch Cayenne
Blend all ingredients together in a blender.
1/2 cup Coconut Oil or Olive Oil
1/2 tsp Turmeric
1/2 tsp Sea Salt
Warm coconut oil in dehydrator,or melt in a hot water bath, if needed to melt. Add turmeric and seas salt.
Use this on raw corn on the cob. It really tastes great!
1/2 c Almonds, ground
2 Tbs Flax Seeds, ground
2 Tbs Sesame Seeds, ground
1 Tbs Olive Oil
2 Garlic cloves
1 Tbs Xylitol or Agave
1/4 c Sun-dried Tomatoes, soaked in water
3/4 c Soaking Water
1/2 Tbs Red Pepper Flakes
1/2 tsp Sea Salt
1 tsp Oregano, dried
1 tsp Basil, dried
1 Tbs Sesame Seeds, whole
Put all ingredients, except Sesame Seeds, in blender. Blend well. Add Sesame Seeds and pulse in mix in. Put about 1/2 tsp of mixture on teflex lined dehydrator tray and smooth out until a round disk the shape of a pepperoni is formed. Dehydrate at 105 degrees for about 12 hours.
Italian Neatballs
1 cup Walnuts, soaked
1/4 cup Sun-dried Tomatoes, soaked
1 Garlic clove, minced
2 Tbs Onions, diced
1 Tbs Red Bell Pepper
1 Tbs Celery
2 tsp Olive Oil
1/2 tsp Oregano
1/2 tsp Basil
1/4 tsp Sea Salt
Process all ingredients in food processor until well mixed. Roll into balls and place on dehydrator trays. Dehydrate at 105 degrees for 6 hours. Turn half-way through dehydrating.
Raw Pickled Ginger
1 Ginger knob, thinly sliced
2 Tbs Rice Vinegar
1 Tbs Lemon Juice
2 Tbs Raw Honey or Agave Nectar (or Xylitol)
Marinate the Ginger overnight in the refrigerator. This will keep in refrigerator for several weeks.
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