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Sunday, April 5, 2015
Raw Tacos with Raw Cheddar Cheese Sauce and Kale Salad - Raw Taco
Raw Tacos with Raw Cheddar Cheese Sauce and Kale Salad - Raw Taco
1 1/2 cups raw walnuts, soaked
1 tsp. Taco Seasoning or more
2 tsp. Nama Shoyu or raw soy sauce
1 1/2 tsp ground cumin
3/4 tsp. ground coriander
1/8 tsp. cayenne
METHOD
• Soak raw walnuts for 1-2 hours (very important) be sure to allow the nuts to dry out prior to making this or towel them dry if you are in a hurry, if they are to wet, then mix gets gooey.
• Mix all ingredients in a food processor, the final mix should look like ground round, so do not let the food processor go too long or the mix will be too fine.
• Serve in romaine lettuce leaves and top with sliced tomatoes and sliced avocado.
• Get free to play with the ingredients once you have made this a couple times and you understand the mix.
Raw Cheddar Cheese Sauce
1 cups raw cashews1 tsp. onion powder
1-cup hot water
1/2-cup nutritional yeast flakes
1/4 cup canned pimientos, drained
1 Tbsp. fresh lemon juice
1 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. cayenne to taste)
METHOD
• Blend all the ingredients together in a blender until smooth
• Blend all the ingredients together in a blender until smooth
Rawvioli
Rawvioli
10 Roma tomatoes, thinly sliced1/2 Cup extra virgin cold press olive oil
3 garlic cloves. minced
Method
Place all the ingredients into a large bowl and marinate for 15 minutes.
3 garlic cloves. minced
Method
Place all the ingredients into a large bowl and marinate for 15 minutes.
Nut Cheese
1 cup pine nuts or cashew nuts
1/4 cup sunflower seeds
1/2 cup water
1/4 cup basil
2 cloves garlic
1/2 Tbsp. sea salt or to taste
1 cup pine nuts or cashew nuts
1/4 cup sunflower seeds
1/2 cup water
1/4 cup basil
2 cloves garlic
1/2 Tbsp. sea salt or to taste
Method
Put all the ingredients into a blender and blend until smooth and creamy.
Put all the ingredients into a blender and blend until smooth and creamy.
Assembly
Place a paper towel under the dehydrator screen to catch drips.
Place one tomato slice on the screen.
Add 1 tsp of the nut cheese and top with another tomato slice.
Repeat until all the tomato slice are used.
Dehydrate to 115°F for eight to nine hours.
Place a paper towel under the dehydrator screen to catch drips.
Place one tomato slice on the screen.
Add 1 tsp of the nut cheese and top with another tomato slice.
Repeat until all the tomato slice are used.
Dehydrate to 115°F for eight to nine hours.
Saturday, April 4, 2015
SUPER OATS
SUPER OATS
Serves 2
INGREDIENTS
1 cup gluten free rolled oats
2 cup almond milk
1 teaspoon cinnamon
1 teaspoon of cacao powder
2 tablespoons almond butter
walnuts, pumpking seeds and medjool dates chopped
banana and strawberries, sliced
METHOD
1. Bring the almond milk to a boil in a small pot. Add the oats and reduce to a simmer.
2. Cook until oats have absorbed all liquid. Stir in cinnamon. Top with almond butter and banana, and serve.
Serves 2
INGREDIENTS
1 cup gluten free rolled oats
2 cup almond milk
1 teaspoon cinnamon
1 teaspoon of cacao powder
2 tablespoons almond butter
walnuts, pumpking seeds and medjool dates chopped
banana and strawberries, sliced
METHOD
1. Bring the almond milk to a boil in a small pot. Add the oats and reduce to a simmer.
2. Cook until oats have absorbed all liquid. Stir in cinnamon. Top with almond butter and banana, and serve.
Kale Salad
Kale Salad
Serves 2
INGREDIENTSFor the salad:
5 cups washed, dried, and chopped kale (about 1 bunch after preparation)
2 small carrots, grated
2 stalk celery, chopped
4 tbsp golden raisins
4 tbsp chopped walnuts
1 apple, sliced thin
For the dressing:
2 tbsp olive oil
1 1/2 tbsp lemon juice
1 tbsp agave
Salt and pepper to taste
METHOD
1. Whisk the dressing ingredients together, and set aside.
2. In a big mixing bowl, pour about the dressing onto the chopped kale, and begin “massaging” it with your hands, until
the kale starts to get soft and well coated. It should develop even a wilted texture.
2. Add the remaining salad ingredients, and toss the whole salad again.
3. Plate the salad, and top it with your sliced apple. Enjoy.
Serves 2
INGREDIENTSFor the salad:
5 cups washed, dried, and chopped kale (about 1 bunch after preparation)
2 small carrots, grated
2 stalk celery, chopped
4 tbsp golden raisins
4 tbsp chopped walnuts
1 apple, sliced thin
For the dressing:
2 tbsp olive oil
1 1/2 tbsp lemon juice
1 tbsp agave
Salt and pepper to taste
METHOD
1. Whisk the dressing ingredients together, and set aside.
2. In a big mixing bowl, pour about the dressing onto the chopped kale, and begin “massaging” it with your hands, until
the kale starts to get soft and well coated. It should develop even a wilted texture.
2. Add the remaining salad ingredients, and toss the whole salad again.
3. Plate the salad, and top it with your sliced apple. Enjoy.
Super Smoothie
Super Smoothie
1 cup cashew or almond milk
1 large frozen banana
2 tablespoons almond butter
A heaping cup of leafy greens (spinach, chard, kale, etc.)
METHOD
Blend all together
1 large frozen banana
2 tablespoons almond butter
A heaping cup of leafy greens (spinach, chard, kale, etc.)
METHOD
Blend all together
BLACK BEAN AND QUINOA SALAD
BLACK BEAN AND QUINOA SALAD
Serves 4
INGREDIENTSFor the salad:
1 cup dry quinoa, rinsed
Dash salt
2 cups vegetable broth or water
1/2 large cucumber, diced neatly
1 small bell pepper, diced neatly
1 can BPA free, organic black beans
1/4 cup fresh cilantro, chopped
For the vinaigrette:
2 tbsp extra virgin olive oil
1/4 cup lemon juice
1 tbsp agave or maple syrup
1 tbsp dijon mustard
1 tsp cumin
Salt and pepper to taste
METHOD
1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15-20 minutes).
2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing, just add as much as you’d like to.)
Salad will keep for three days in the fridge.
Serves 4
INGREDIENTSFor the salad:
1 cup dry quinoa, rinsed
Dash salt
2 cups vegetable broth or water
1/2 large cucumber, diced neatly
1 small bell pepper, diced neatly
1 can BPA free, organic black beans
1/4 cup fresh cilantro, chopped
For the vinaigrette:
2 tbsp extra virgin olive oil
1/4 cup lemon juice
1 tbsp agave or maple syrup
1 tbsp dijon mustard
1 tsp cumin
Salt and pepper to taste
METHOD
1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15-20 minutes).
2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing, just add as much as you’d like to.)
Salad will keep for three days in the fridge.
CRUNCHY RED CABBAGE AND CASHEWS SESAME SLAW
CRUNCHY RED CABBAGE AND CASHEWS SESAME SLAW
Serves 2
INGREDIENTS
For the salad:
3 cups thinly shredded red cabbage
1/2 cup cashews
2 tbsp hemp seeds
For the dressing:
1/4 cup tahini
3 tablespoons water
2 teaspoons agave nectar or maple syrup
1/2 teaspoon sesame oil
1/4 – 1/2 tsp sea salt (to taste)
1 tablespoon lemon juice
METHOD
1. Whisk dressing ingredients together and set aside.
2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat
everything well (a half cup will probably suffice). Serve.
Slaw will keep in the fridge overnight.
Serves 2
INGREDIENTS
For the salad:
3 cups thinly shredded red cabbage
1/2 cup cashews
2 tbsp hemp seeds
For the dressing:
1/4 cup tahini
3 tablespoons water
2 teaspoons agave nectar or maple syrup
1/2 teaspoon sesame oil
1/4 – 1/2 tsp sea salt (to taste)
1 tablespoon lemon juice
METHOD
1. Whisk dressing ingredients together and set aside.
2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat
everything well (a half cup will probably suffice). Serve.
Slaw will keep in the fridge overnight.
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