Sunday, August 5, 2012

My Potluck Recipe's

I wanted to share the recipes of the food I brought to the Potluck. After reading my Blog I imagine you get to the end and wonder, hmmm, what should I make? Try these.... My fav is the Taco's stuffed in a pepper with the Sour Cream on top. You will be amazed at what you can create with Raw fresh ingredients.....

Mango Avocado Salad

Via & 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.

Raw Burger recipe. You could substitute flax seeds for the sesame seeds if you want.
Veggie Burgers
1 large red onion

1 large bell pepper

3 carrots

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.
Raw Cheese Sauce
2 cups cashews
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.

Raw Ketchup
1 1/2 cups of diced tomatoes
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. :)
Once again, it's pretty easy and can be made instantly without any soaking or prepping. All you need is a blender.

Raw Taco Meat

1 cup walnuts
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)
Cayenne powder (start with 1/8 teaspoon or less!)  (This measurement has been revised and is better now!)
1/2-1 tsp sea salt
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.
5. Enjoy on raw vegan tacos or as a dip!

Kale Chips
1 large bunch kale
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)
1/2 teaspoon celtic sea salt
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.
8. We usually tend to consume these raw dill pickle kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). Beware - kale chips DO NOT travel well at all because they are really fragile. So eat up!

Corn Chip Recipe
3 cups fresh raw corn kernels (cut 'em off the cob, of course!) (no canned corn please!)
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 teaspoon sea salt
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

Dehydrated flax seed crackers are a healthy raw food snack. I dipped mine in raw hummus.
Raw flax seed crackers are a popular snack for those on raw food diet. Even if you're just looking to include more flax seed in your diet or more raw foods, try this dehydrated flaxseed cracker recipe for a satisfying crunch. Flaxseed crackers are great with raw salsa, raw guacamole or raw hummus (pictured). I like to add garlic salt to my flax crackers, but this may not be suitable for those on a 100% raw food diet.
·                        2 cups whole flaxseeds
·                        approx 2 cups water
·                        1/4 cup tamari, Braggs Liquid Aminos or nama shoyu raw soy sauce
·                        sea salt to taste
·                        1 tbsp fresh minced herbs (optional)
In a medium sized bowl, cover the flax seed crackers with water and allow to soak for at least 1 1/2 hours. The water will turn to a gelatinous goo. Check the mixture, and add more water if needed. You want the mixture to be gooey, but not runny, and not too thick.
Stir in the tamari, Liquid Aminos or nama shoyu sauce, sea salt and fresh herbs. You can also get creative and add some extra flavors - a quirt of lime juice, minced ginger, chili powder or cayenne pepper - depending on your tastes.
Spread the mixture about 1/8 inch thick on your dehydrator's paraflexx or teflex sheets.
Set your dehydrator to about 110 degrees, and dehydrate for 4-6 hours. Turn the mixture over, and dehydrate another 3 - 4 hours. If you like a crispy and crunchy cracker, dehydrate a bit longer. I like my flaxseed crackers a bit chewier, so I dehydrate them a bit less. Break or slice your crackers into pieces when finished dehydrating.
Raw flaxseed crackers are an excellent snack on their own, or served with a raw salsa, guacamole, raw hummus or another raw food dip.

Enjoy and stay tuned for the date and location of the next Raw Food Potluck.