Raw Tacos
Taco Shells
2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sprouted sunflower seeds
2 tbs. minced sweet onion
3 tsp. minced garlic (with the skin)
1 tsp. chili powder
1 tsp. cayenne powder
1 tsp. cumin powder
2 tbs. poppy seeds
Celtic sea salt to taste
How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.
Guacamole Salsa
1 avocado, diced
1 tbs. minced red onion
4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)
1 tbs. lemon or lime juice
½ clove minced garlic
1 tsp. cayenne powder
1-2 pinch Celtic sea salt
How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.
Creamy Cream Cheeze or Sour Cream
1 cup truly raw cashews (soaked for 4 hrs)
1/2 cup pine nuts
2 tbs. lemon juice
2 pinches of Celtic sea salt
3/4 cup water or more if needed
4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.)
How to: Put everything in a high speed blender and blend till smooth and thick.
Mad Mango Salsa
2 ripe mangoes, peeled, and cut into 1/4 inch cubes
1 tbs. fresh hot pepper, minced(optional)
4 tbs. chopped cilantro
2 tbs. lime or lemon juice
1/2 tsp. Celtic sea salt
1 tbs. minced red onion
How to: Toss everything in a bowl and enjoy!
“Refried Beans”
1 cup sprouted sunflower seeds
3 tbs. tahini (sesame seed butter)
1 clove fresh garlic (with skin attached)
2 tsp. lemon juice
3 tsp. minced sweet onion
2 tsp. chili powder or 1 tsp. cayenne
1 tsp. cumin powder
1-2 dates
Celtic sea salt to taste
How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.
To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!
Living Pizza
Crust
3/4 cup golden flax seeds (ground fine)
2 cups almonds (ground fine)
2 cups sunflower seeds (ground fine)
2 tbs. olive oil
2 tsp. dried basil
2 cloves fresh garlic (chopped)
1 1/2 tsp. salt
3-4 tbs. honey
1/2 cup water or as needed
How to: Put the water, honey, salt, basil and olive oil in a food processor. Pulse everything till smooth. Set aside. In a large mixing bowl combine the flax, almonds, and sunflower seed powders. Pour the water mixture on top, using your hands form into a big mound. Add more water if necessary. Knead the dough to form a smooth round. Give it a taste to test for seasonings. If it needs more salt add some. Divide the mound into four equal sections. Form these into balls. Take the first ball and put it onto a teflex sheet. Shape it into a thin round. About 4 mm thick. Make the "lip" (crust) around the pizza a little thicker. Do the same thing for the other mounds. Place each tray of pizza into a dehydrator set to 105 F. for 10 hours. Then remove from teflex sheet and continue to dehydrate on the tray for 10 more hours. Leave pizzas in the dehydrator until ready to put the sauce and toppings on.
Tomato Sauce
8 roma tomatoes (chopped)
1 cup sun dried tomatoes (soaked for 2 hrs., save soaked water)
3 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. thyme
2 cloves garlic (chopped)
2 tbs. olive oil
3 dates (pitted)
1 tbs. lemon juice
Salt to taste
How to: Put everything in a blender, add the tomato soak water and blend till thick. Set aside.
Ricotta cheeze
1 cup almonds (soaked for 8 hrs.)
1/2 cup truly raw cashews
1 cup pure water
1 tbs. lemon juice
1 tsp. Celtic sea salt
2 cloves garlic
How to: Blend everything up till smooth and thick. Add more salt if needed. Put mixture in a glass bowl and cover with a clean cloth. Let stand for 6 hrs. at room temperture.
Toppings
Chopped sun dried olives, fresh herbs, zuhchkinni slices, chopped tomatoes, slices avocados, pesto, chopped pineapple, slivered red onions, edible flowers, etc...
Assembly: If possible serve the pizzas in pizza boxes. Take one pizza, put it into the box, spread the tomato sauce on the pizza crust. Add dallops of cheeze all around and then throw some toppings on top. Garnish with edible flowers and close the lid of the box. Decorate the box if you like! Enjoy warm with a light salad.
Raw Thai Coconut Soup
Ingredients:
2 cups coconut water
1-1/2 cups water
1 cup tomatoes
2 cups young coconut meat
1/2 avocado
1 clove garlic
1 inch fresh ginger
2 tablespoons mellow miso
1 tablespoon olive oil
1/2 teaspoon sea salt
2 limes or lemons juiced
2 pinches cayenne pepper, or to taste
1 cup cilantro or parsley
1 cup tomatoes, diced
1/3 cup onion, diced
Directions:
Blend all ingredients except for the last three. Add the cilantro or parsley and blend briefly so it is not entirely liquified. Pour into a bowl and garnish with onion and tomatoes. Add more cayenne for a spicier soup.
Not-Stir Fried Vegatables
Teriyaki Marinade and Pineapple
¼ cup tamari
2 tbsp evaporated cane juice –I used agave
1 ½ tbsp raw sesame oil
1 ½ tbsp feeshly squeezed lemon
1 tbsp flaxseed or olive oil
1 tbsp onion powder
1 teaspoon grated fresh ginger
3 cloves garlic crushed
¼ teaspoon toasted sesame oil
¼ teaspoon ground black pepper
¼ large pineapple, peeled cored and cubed
Combined all ingredients except pineapple. Blend well
Poor small amount of marinade over pineapple. Let sit at room temp to marinade while preparing veggies
Veggies
¾ cup snow or snap peas
¾ cup thinly sliced shiitake mushrooms
¾ cups thinly sliced bok choy
¾ cup mung bean sprouts
½ cup finely chopped broccoli with stems
½ cup thinly sliced celery (sliced crosswise)
½ cup red bell pepper, finely julienned
½ carrot, finely julienned
¼ red onion, finely julienned
Combined veggies in glass bowl, add marinade, and toss. Put in dehydrator set at 125 degrees F for 30 mins to 2 hours. Or the veggies can marinate in the refrigerator for 8-12 hours. Poor off marinade before serving.
To serve garnish veggies with marinated pineapple skewers!
Raw Strawberry Pie
Ingredients:
Crust:
2 cups almonds or pecans
1/2-1 tablespoon coconut oil
1/4 teaspoon vanilla extract or half of a vanilla bean
4-5 medjool dates, pitted
pinch of sea salt
Filling:
2 cups cashews soaked 1-2 hours
1/4 cup lemon juice
1/4-1/2 cup agave (depending on how sweet you want it)
3/4 cup fresh strawberries
3/4 cup coconut oil, melted
1/4 cup water
1 teaspoon vanilla extract or 1 vanilla bean (I prefer the bean)
1/4 teaspoon sea salt
Topping:
1-2 cups sliced strawberries
Preparation:
Crust:
Place almonds or pecans in food processor and process with the S blade until crumbled. Add coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust holds together when you squeeze it between your fingertips. If the crust does not hold, add more dates (again one at a time). Press into oiled (with coconut oil) tart or pie pan. Chill in Freezer for 30 minutes before adding filling.
Filling:
Blend all ingredients well in a Vitamix blender if you have one. Pour part of the filling into the pie crust (just enought to cover the bottom). Take some of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. Decorate with the rest of your cut up strawberries. This pie needs to stay refrigerated to keep its firmness so make sure you keep in cold up until serving!
Raw Vanilla Almond Milk
1 cup soaked almonds
(Soak in a bowl in the refrigerator overnight and rinse before using)
3 cups water
1 vanilla bean, seeds scooped out
3-5 soft pitted dates (or soak hard dates in water for 1/2 hour) or
other sweetener to taste such as honey or stevia
To make raw almond milk blend the soaked almonds with the water until smooth. Then strain the mixture through a sprout bag, cheesecloth, or strainer into a big bowl. Save the almond pulp in a container and put in the refrigerator for later use.
Put the almond milk back into the blender carafe and blend in the vanilla seeds and dates or other sweetener until smooth. This milk will last in the refrigerator for about 3-5 days. Shake well before using. Variation: Blend in a banana and use a pinch of nutmeg to make a festive rawnog.
Back
