Monday, November 16, 2009

Raw "Meatballs"

Before and after dehydrating:

I was skeptical about these, but wow, they were great! The most amazing thing was that my husband, who hates bell peppers, said he even liked them! My only issue was they were too salty for my taste, so I think they will reduce the salt next time. They were quite moist right out of the food processor, so I had trouble forming them into balls, but they held together perfectly when done. Still, for practical purposes, I think I will try adding something, probably chia seeds, to help hold them together better in the beginning.

NOTE: This recipe requires a dehydrator, but if you are not a raw foodie, I am sure you could just cook them on the lowest setting of your oven until they look like the "after" photo.

Raw "Meatballs"

Ingredients

12 ounces mushrooms
3/4 cup walnuts
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
1 red pepper, chopped
1 tomato, chopped

Directions

1. Add ingredients in food processor and process until desired consistency.
2. Drop in half inch or so balls onto a teflex sheet, fruit roll up tray, or waxed paper and dehydrate about 12 hours.

Raw Carmelized Pecans

These were sooooooo good, and I couldn't believe how crunchy they ended up! They also smelled divine while in the dehydrator. Mmmm, house aromatherapy. :)

Caramelized Pecans (Raw Foods)

Ingredients

* 1 cup pecans
* 1 tablespoon honey
* 1/2 tablespoon vanilla extract
* 1/2 teaspoon cinnamon
* 1 pinch nutmeg
* 1 pinch sea salt

Directions

1. Soak pecans overnight in 2 cups of water (6-12 hours).
2. Drain and rinse.
3. Spread the pecans on a dry towel and blot them dry.
4. Toss with honey, vanilla, cinnamon, nutmeg, and sea salt.
5. Marinate 30-60 minutes.
6. Spread on dehydrator trays and dehydrate 12-20 hours or until dry.
7. Store in an air-tight container in a cool, dry place.

Sunday, November 15, 2009

Coconut Macaroons


Not in following with my recent raw kick, but oh my are these good. They are a little bit hard to handle before cooking, but if you make sure your honey is nice and runny, and use a light touch when stirring the ingredients together, you should be OK!

Coconut Macaroons


Ingredients

* 1 cup unsweetened dried shredded coconut
* 1 egg white
* 2 tablespoons honey

Directions

1. Beat egg white until soft peaks form. Stir in coconut and honey.
2. Drop by teaspoonfuls onto a greased cookie sheet.
3. Bake at 325 degrees for 12 minutes.
4. Cool, eat, and enjoy.
5. Note: you could also dip these into chocolate for an extra yummy treat!

Saturday, November 14, 2009

Raw Zucchini Pesto


I thought this was pretty good, but I think I like my other pesto better. If I do this again, I will just make that and toss the veggies with it. But here is the original in case you don't like nutritional yeast or just want to try something different! You can also see from the picture I was lazy about separating my "noodles" lol, but it was still good!


Angel-Hair Zucchini "pasta" With Fresh Pesto

Ingredients

* 3 medium zucchini, peeled
* 1 medium zebra green tomato, seeded and chopped
* 1 tablespoon extra-virgin olive oil
* 1 pinch sea salt
* 1 pinch fresh ground black pepper, plus more to taste

Pesto

* 2 cups packed fresh basil leaves
* 1 teaspoon minced garlic
* 1/2 cup pine nuts (preferably raw)
* 1/4 cup extra-virgin olive oil, plus
* 1 teaspoon sea salt
* 1 pinch fresh ground black pepper

Directions

1. Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
2. Stack the strips and then slice them into thinner "noodles".
3. Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
4. Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
5. Gently toss the zucchini and tomato mixture with just enough pesto to coat.
6. Season with additional salt and pepper if desired.

Raw Salad Dressing

I thought this was really good, but not amazing. I think I will try it with some cilantro and/or garlic next time.

Raw Ultimate Dressing

Ingredients

* 1 bunch fresh parsley
* 2 tablespoons fresh tarragon or basil or dill
* 1/2 onion
* 2 ounces almond butter
* 1/2 avocado
* 2 tablespoons extra virgin olive oil
* 1 teaspoon tamari
* 1 tablespoon lemon juice
* 1 teaspoon vinegar
* 1 tablespoon nutritional yeast flakes
* 1 teaspoon kelp (I didn't have this, so I added some salt)
* 4 ounces water

Directions

1. Put everything in the blender and process for a few minutes until the mixture starts to thicken.

Wednesday, November 11, 2009

Raw Thai Salad

This dish was SO good! Your zucchini and carrot should be a pretty good size to make up enough veggies for the dressing, but you can always add more of whatever you like if you think you need it when you toss it all together. The dressing has a pretty strong flavor, so it can go a long way!

Raw Thai Salad

Ingredients

* 1 zucchini (spiraled into "noodles" or sliced thin and then julienned)
* 1 carrot (julienned)
* 1 cup cabbage, shredded
* 1 green onion, chopped (tops and bulbs)
* 1/2 cup finely sliced red bell pepper
* 1/4 cup fresh cilantro
* 2 tablespoons almond butter
* 2 limes, juice of
* 2 tablespoons soy sauce
* 1 teaspoon hot sauce (or finely chopped hot pepper)
* 1 tablespoon agave
* 1 teaspoon garlic, chopped
* 1 teaspoon gingerroot, chopped

Directions

1. In a bowl, mix the nut butter with the garlic and ginger, lime juice, soy sauce, agave, and hot sauce until smooth. Set aside.
2. Mix all of the vegetables in a large bowl (save a few green onion tops for garnish).
3. Right before serving, mix sauce with veggies and enjoy.

Monday, November 9, 2009

Raw 'Paella'


Raw 'Paella'

Ingredients

Saffron Dressing

* 1 pinch saffron
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1 teaspoon agave syrup or honey
* 1 dash sea salt

Marinated Mushrooms

* 1/2 cup oyster or other mushroom
* 1/2 cup water
* 1/4 cup rice wine vinegar
* 2 tablespoons nama shoyu or soy sauce
* 1 tablespoon dulse flakes
* 1 teaspoon paprika

Paella Rice

* 1 1/2 cups turnips, chopped (I used zucchini and hear carrots work fine too)
* 1/3 cup pine nuts
* 1/4 cup bell pepper
* 2 tablespoons onions
* 1 teaspoon garlic
* 2 small tomatoes, chopped
* 1/2 cup fresh peas
* 1/4 cup parsley
* 1/4 cup sun-dried tomato, soaked well chopped

Directions

1. For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
2. While the saffron is soaking, marinate the the mushrooms.
3. Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
4. Stir in tomatoes, peas, parsley and saffron dressing.
5. Top with drained marinated mushrooms, additional finely chopped parsley and a dusting of paprika.

Akasha loved this!

Saturday, November 7, 2009

Raw Brownies

Raw Brownies

Ingredients

* 1/2 cup dried dates
* 1/2 cup dried cherries
* 1/4 cup carob powder or cocoa powder
* 1 cup walnuts
* 3 tablespoons agave nectar or honey

Directions

1. Process all ingredients in a food processor or blender. (You may want to process the nuts a bit first).
2. Press into a small square baking pan and freeze for 1 hour.
3. Slice brownies into 12 pieces. Store in fridge.

NOTES: What an easy recipe! Except I didn't get the nuts to mix in very well. Maybe they are supposed to be like that. I am including the picture below to show what happened to the mixture in the food processor. It kindof lumped into a big ball and got out of balance, so I pretty much had to stop there! I also had a hard time getting them into the pan. It was a very thin layer in an 8x8. I could see doubling it for that size.

Friday, November 6, 2009

Black Bean Brownies

These were surprisingly good! At least to me. I was really bummed Orion didn't eat them though. I marked it as low carb, because it would be fairly so with xylitol and could be even more so if made with Splenda.

Black Bean Brownies


Ingredients

1 (15 1/2 ounce) can black beans (rinsed and drained)
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup sugar or xylitol

Directions

1. Mix ingredients together in a blender/ food processor until pureed.
2. Pour into a greased 8x8 cake pan.
3. Stir in some chocolate chips and nuts, or leave plain.
4. Bake 350 appx. 30 minutes.
5. Let cool completely before cutting.

Summer Bounty Chicken

Yes it is I, the amazing disappearing blogger again. What have I been doing? Well, I did a master cleanse for one thing. So now I am going to be on a raw kick for awhile probably. But first I have some catching up to do! I have several posts started in my edit area that I should finish. This one was sitting all the way back in August. I think I kept ignoring it because all I had was the title LOL! I remember throwing together something delicious with stuff from my garden, but I don't remember exactly what it was! But I do remember this much:

I looked up a basic ratatouille recipe, then basically cooked it up with the proportions I had on hand. Then I put it over some chicken pieces and baked it in the oven. Very simple and very yummy. Sorry to not be more specific. :/