Mango Avocado Salad
Via greenchefs.tv & raw chef, Vanessa Sherwood
- 2 Ripe Mangoes, peeled, pitted and chopped
- 1 Large Avocado, peeled, pitted and chopped
- 1 Tablespoon Lime Juiced
- 2 Teaspoons Olive Oil
- 1 Tablespoon Cilantro Leaves
- 1 Tablespoon Black Sesame Seeds
Hand mix all of the ingredients together and serve.
1 large red onion
1 large bell pepper
1 small head cauliflower
1 lg. stalk broccoli
1 C almonds, soaked 12-24 hours
1 C sunflower seeds, soaked 5-6 hours
1/4 C sesame seeds, soaked 5-6 hours
5 cloves garlic
2 T Braggs or to taste
1 t cumin
2 T dried Cilantro or 1-2 C fresh
(can add mushrooms too if you like)
Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2" thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained.
3/4 cup water
1 tablespoon lemon juice
1 teaspoon sea salt (or slightly less)
1/3 cup nutritional yeast
Optional: 2 to 3 more tablespoons water if needed to facilitate blending
1. Throw all ingredients in a high-speed blender.
2. Blend. This recipe can be a bit of a pain when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture more on the thick side.
3. Serve. I usually use right away, as a dip, on top of broccoli, on top of a raw veggie burger patty.
4. Refrigerate leftovers. Leftover raw cheese sauce will keep for up to four days in a tightly sealed container in the refrigerator.
3 tablespoons dates (do not soak)
1/4 cup olive oil
1 teaspoon sea salt
1 tablespoon apple cider vinegar
1/2 cup sun dried tomatoes (dry - do not soak)
Raw ketchup recipe inspired by Ani's Raw Food Kitchen
1. Blend everything in the blender except the sun dried tomatatoes. Add the sun dried tomatoes in last and blend until you get a ketchupy consistency.
2. Ketchup is complete!
3. Serve on veggie burgers and don't forget your raw mayonnaise (yummy)!!Or serve this raw ketchup recipe on top of raw macaroni and cheese. :)
Raw Taco Meat
10 sundried tomatoes, soaked for at least one hour, preferably a few hours.
1-2 tablespoons olive oil
Chili powder (start with 1/4 tablespoon, then add more to taste)
1 cup of cashews (soaked and rinsed)
1/2 cup of water
1/4 cup of lemon juice
3/4 teaspoon onion powder
1/2 teaspoon celtic sea salt
Directions to make this raw sour cream recipe:
1. If you are wise and patient, soak your cashews first and then rinse them before blending. If you are impatient and have a high-speed blender, just throw dry cashews in your blender.
2. Add all ingredients, including cashews, into your blender.
3. Blend until smooth.
4. Transfer to a bowl and then chill in fridge for at least 2 hours.
3 to 4 tablespoons extra virgin olive oil
3 tablespoons dried dill
5 tablespoons nutritional yeast
3 tablespoons raw soy sauce (nama shoyu or tamari)
1. Get one large bunch of kale.
This first photograph actually shows two bunches of kale, but I wanted to show you what the size is like, and I used my camera's lens cover to show you the scale.
So this photo shows 1 bunch of kale lying on the counter as an example, and it shows the other bunch of kale that has been ripped up and placed in a bowl -- to be made into kale chips.
2. Now we are creating "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place smaller pieces of kale directly in the bowl. (If you have very large pieces of kale that have hard stems in the center cut the stems out. However, you don't have to cut the stem out of small pieces. The only purpose re: cutting the hard stems out is the big stems can be kind of dry and hard after being dehydrated.)
3. You should now have a great big bowl full of kale. There is a lot of airspace in the bowl because kale is kind of fluffy and sits on top of each other. Add all remaining ingredients into the bowl on top of the kale.
4. Wash your hands thoroughly and then mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed. If you find the mixture is quite dry and sticking on your hands you have my permission to add one more tablespoon of extra virgin olive oil to this kale chip recipe. However, do not add any more than that because you don't want them to be too oily because they won't dehydrate properly if they're totally soaked in oil.
5. Your raw dill pickle kale chips should now look like this. (These are actually a bit too chunky re: flavor distribution--see how you can see chunks of flavoring on the chips? Try to get them better distributed than I did. I didn't add quite enough oil, I only added 3 tablespoons in total, but I probably should have added 4 total.) Another way to think about this is that it should look like a nice kale salad with a reasonable amount of dressing coating each piece, similar to salad. (By the way - This won't taste very good right now, so don't eat it like salad!)
6. Place your chips in a single layer on dehydrator sheets. You don't need any teflex or parchment paper or anything--just lie them on dehydrator trays. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.
7. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw dill pickle kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.
1 1/2 cups yellow pepper
3/4 cup flax seed (finely ground, so use ground flax seed or grind some whole flax seeds yourself in a coffee grinder)
1 tablespoon lime juice (fresh) (you could probably use lemon if you have to)
1 tablespoon chili powder
1. Throw the corn and yellow pepper in the food processor. Process until almost smooth.
2. Add the remaining ingredients and process in your food processor until nicely blended for cracker/chip type texture. Don't over-process.
Note: Flax seeds act as the binding agent (keeps this recipe stuck together) so don't omit the ground flax for God's sake! This raw corn chip recipe needs flax!
3. Throw the mixture in your dehydrator. As per the above photo, circles are the easiest to lay out in your dehydrator. But you can also do a whole sheet and then cut or snap them when they're partially dehydrated.
4. I usually dehydrate at 115 degrees for the first hour and then lower to 105 for the remaining time frame. Check them after four hours. If possible, flip them over and dehydrate for another four hours or so. Remember, dehydrating is an art and depends on lots of variables. So just check on 'em every once in a while.
Raw Flax Seed Crackers Recipe
Enjoy and stay tuned for the date and location of the next Raw Food Potluck.