Recipes / Category_Recipes

Zucchini Ratatouille

Serves 2 Ingredients:
  • 2 large zuchini, cut into rounds or just chopped
  • 1/4 cup olive oil
  • 2 tablespoons raw apple cider vinegar
  • 1 1/2 cups sundried tomatoes, soaked
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon fresh rosemarry, minced
  • celtic sea salt and pepper to taste
Instructions: Cut zucchini into rounds or just roughly chop and put into a bowl then stir in some olive oil, salt and dash of pepper. Place zucchini on Teflex dehydrator sheets and dehydrate for 1 hour at 145 degrees F. Soak sundried tomatoes with equal part water. At the end of an hour, blend the remaining ingredients in blender until smooth. Pour sauce over zucchini and stir together before serving. Serve with a salad.
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Zucchini Pasta with Marinara Sauce (Linda's version)

An oldie but a goodie. This is a great, fresh and juicy recipe perfect for summer.

Tomato sauce: • 1/2 c sun dried tomatoes, soaked for 1 hour or more • 2 soft dates (medjool dates are the softest, remove the pit) • 2 cloves garlic (Use 1 clove if making for kids) • 2 c tomato, chopped • 1 1/2 T dried oregano • 1 t celtic sea salt (a good pinch will do) • 1/3 c olive oil • good handful of fresh basil Process in a food processor until smooth. Pasta: • 2 medium size zucchini Cut the zucchini in half or thirds (depending on length of zucchini) and spiral slice into angel hair pasta. Toss in bowl and set aside.

Assembly Keep the zucchini separate from the marinara sauce until you serve. The zucchini is very watery and will water down the marinara sauce if you put the two together. So serve the zucchini pasta in a bowl by itself and serve the marinara in a bowl by itself. Then simply add zucchini pasta on a plate and add a good dollop of marinara sauce on top. Eat and enjoy! This recipe is great with 1/2 avocado sliced on top or some fresh olives. YUM! This is super fast to make and it is so enjoyable to eat - it bursts with flavor and juiciness!

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Walnut Stuffed Peppers This pâté is lovely inside a juicy red pepper, but remember that you can do all sorts with the pâté, such as spreading them on vegetable rounds, use as a dip with crudités, or use them as a nori stuffing. Serves 4. Ingredients
  • 8 red peppers
  • 4 cups of walnuts, shelled
  • 4 sundried tomatoes, soaked in water for 2-6 hours
  • 2 small red onions
  • 2 courgettes (zucchini)
De-seed, stalk and chop 4 of the peppers, and put them in a food processor. Add the walnuts and sundried tomatoes and process. If you have a Champion juicer or L'Equip Visor juicer/processor, use that. If you don't have one, then process the mixture until it's a pâté-like texture. If you have a hand blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish. Finely chop the onion and mix this into the pâté, but don't blend it. Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate. Spiral slice the courgette and put equal amounts around the peppers. Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some walnuts and a drizzle of olive oil to the courgette. (Variation: You can put the stuffed peppers into a dehydrator for around 6 hours which will slightly soften the pepper. Add the courgette after dehydrating.)
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Thai Salad with 'Peanut' Sauce

Well, I've modified this recipe that I found off the goneraw website again! If you haven't gone to that site, you should - lots of good recipes. Of course I have to change every recipe that I get... Ingredients: Dressing
  • 1 cup really raw, unpasteurized almond butter or 1 cup really raw cashew butter
  • 1/2 cup filtered water
  • 1/4 cup lemon juice
  • 1/4 cup raw agave or 2-3 T yacon syrup
  • 3 T sesame oil 3 T Nama Shoyu or Bragg's liquid aminos
  • 1 1/2 inches ginger, peeled
  • 3 cloves of garlic pinch of cayenne
Put all the ingredients in the blender and blend until smooth and creamy - adjust the water until it's the consistency you like it. If you make it alone as a dressing, thin it out more. If you are adding to the salad below, the water from the veggies will thin it out so keep it somewhat thicker. Salad:
  • 2-3 medium carrots, sliced in spiral slicer or mandolin
  • 1/2 of a small purple cabbage, thinly sliced
  • 1 daikon radish, sliced in spiral slicer or mandolin
  • 5 green onions, chopped or substitute for 1 small yellow onion, peeled & chopped
  • 1 red pepper, thinly sliced
  • 1 zucchini, sliced in spiral slicer or mandolin
Optional Additions:
  • portobello mushrooms, thinly sliced
  • 1/4 cup chopped raw jungle peanuts
  • 1 tablespoon fresh cilantro, chopped
  • Bok Choy, chopped
Put all the ingredients in a bowl and pour some of the dressing on top (put as much or as little as feels right to you.) Mix and enjoy! When using the spiral slicer or the mandolin, you'll really make a gorgeous salad. The longest part of this recipe is the washing and chopping of the veggies but it's worth it!
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Sunflower Refried Beans

from Elaina Love, Pure Joy Living Foods Serves 8-10 Ingredients:
  • 4 cups soaked sunflower seeds (2 1/2 cups before soaking)
  • 1/2 cup flax oil, hemp oil, or olive oil
  • 3 1/2 tsp. onion powder
  • 2 tsp. chili powder
  • 2 1/2 tsp. cumin powder
  • 1 tsp. Celtic Sea Salt
  • 1 Tbs. unpasteurized dark miso paste
  • 3 Tbs. raw tahini
  • 1 Tbs. apple cider vinegar
  • 3/4 cup pure water
Directions: Put all ingredients in a food processor and puree until creamy. Best served warmed in the dehydrator at 105 degrees. (You can make "burritos" with lettuce as the shell and add some guacamole and salsa!)
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Spicy Refried Beans

  • 2 cups sprouted chickpeas
  • 1 cup walnuts
  • 2 avocados
  • 2 limes, juiced
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 4 teaspoons cumin powder
  • 1/4 to 1/2 teaspoon cayenne
  • 1/2 teaspoon celtic sea salt (the coarse gray kind)
  • pepper to taste
Directions: Mix all ingredients together in a food processor and blend until smooth.
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Spaghetti with "Meat" Balls I picked this because the meatballs are made with burdock root and I know what an incredible important root this is in VT. So here it is. Enjoy. Spaghetti

2-4 yellow and green zucchini cut on a saladacco, toss in a little lemon juice and set aside.

  • 2 cups cherry tomatoes
  • 1 cup sun dried tomatoes (soaked for 1-2 hrs)
  • 1 tsp. tomato concentrate
  • 2 dates (soaked for 2 hrs)
  • 3 tbs. olive oil
  • 2 cloves garlic
  • 3 tbs. fresh parsley
  • 1 pinch fresh oregano
  • 1 handful fresh basil
  • 1 tsp. Italian seasoning
  • 1 tsp. sea salt
How to: Blend everything till smooth. Add tomato soak water if you want the sauce thinner. Toss with "spaghetti" and serve with savory nut balls.
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RAWfried Beans

This makes a LOT so make it up, divide it in half and freeze half. Or better yet, have a raw food potluck and invite me over! Ingredients:
  • 4 cups soaked sunflower seeds (2 ? cups before soaking)
  • 1/4 cup flax oil, hemp oil, or olive oil
  • 3 tsp. onion powder
  • 2 tsp. mild chili powder
  • 2 tsp. cumin powder
  • 1 tsp. Celtic Sea Salt
  • 1 Tbs. unpasteurized dark miso paste
  • 3 Tbs. raw tahini
  • 1 Tbs. apple cider vinegar
  • 3/4 cup filtered water
Instructions: Put all ingredients in a food processor and process until creamy. It's always a good idea to start with less of the spices so you can adjust them to your own taste buds.
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Raw Food Alternative to Bacon

By Linda Wooliever Makes around 30 to 40 strips - depending on how large your egglplant is Ingredients:
  • 1 large eggplant, peeled
  • 1/2 cup olive oil
  • 3-4 teaspoons Umeboshi paste
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 2 tablespoons agave nectar
Instructions: Peel the eggplant and cut into quarters length-wise. Thinly slice your eggplant, lengthwise and put on a cookie sheet, laying out flat. Take some salt and sprinkle on the eggplant to sweat the eggplant - this helps to soften it up a bit. It's not necessary but it's something I always do. Let the eggplant sweat for an hour or two and then rinse off the salt if you wish. Transfer eggplant to a big bowl. Put the remaining ingredients in the VitaMix and blend together. If you don't have umeboshi paste, you can experiment with a drop of liquid smoke and add a touch of apple cider or rice vinegar (not raw). Blend for just a few seconds and pour of the eggplant and stir to make sure it all gets marinated. Let it sit for another hour or so. Place on dehydrator sheets. Dehydrate for about 8 hours at 105 degrees and then turn over to dehydrate more if need be. The longer it dehydrates the crunchier it gets. You still might have to dab it down with paper towels just like you do with regular bacon. We ate a raw BLT last night and I also tore it into pieces and put on my salad. It's amazing how much it looks like regular bacon. The raw BLT was just putting some raw mayo on a piece of red leaf lettuce, adding some tomato and some raw bacon. We folded it up and ate it. It's pretty good!
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Pesto Stuffed Mushrooms

from Alissa Cohen's Living on Live Food book This is a DELICIOUS and easy recipe. YUM YUM Ingredients: 18-22 button mushrooms, washed and stemmed (Linda's Note: I use portobello mushroom caps, about 4-6 of them) Stuffing:
  • 1 cup walnuts
  • 1/2 cup pine nuts (Linda's note: pine nuts are great for cheesy taste/texture to lots of raw food recipes. they are so darned expensive so substitute if you'd like with sunflower seeds.)
  • 2 cups basil (Linda's note: I use what I have so sometimes it's 1 cup and sometimes it's 2 - it tastes great no matter what.)
  • 1/2 cup olive oil (Linda's note: I never use this much oil, just enough to keep the food processor turning, a couple tablespoons.)
  • 3 cloves garlic
  • 1/2 teaspoon gray, celtic sea salt
1) Place mushroom caps top side down on a plate. (Linda's note: I put it directly on the dehydrator sheet.) 2) Blend all stuffing ingredients in a food processor until smooth. 3) Scoop a small amount of stuffing into each mushroom cap 4) Dehydrate at 105º for 5-6 hours, or until soft. (Linda's note: usually around 4 hours, this is ready for me. It depends on the moisture in your house and time of year, etc. Pesto freezes very well so if you make this when basil actually grows here, you can freeze it and use it throughout the summer, fall AND winter)
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Kelp Noodle Heaven

This has it all - spice, savory, a touch of sweet. I literally have to pace myself or else I'd inhale the bowl. I've been playing around with these kelp noodles. Each night I would find a recipe and modify it until I came up with SUCH a winning combination. 
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Herb-Encrusted Mushroom Steak

by Rhio Mushroom Steak
  • 2 large Portobello mushrooms, sliced
  • 1/3 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
  • 1 1/2 tbsp. Nama Shoyu (or Bragg's Liquid Aminos - Linda's note)
  • 2 tsp. cumin powder
  • 2 tsp. cardamom powder (or tarragon flakes)
  • 2 tsp. garlic powder
  • 1 Ume plum, seeded and mashed
1) Mix all ingredients, except the mushrooms in a bowl and blend well. 2) Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe. Veggies
  • 1 red or yellow bell pepper, sliced thin
  • 1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
  • 1/2 cup scallions, finely chopped
  • 1 clove pressed garlic
3) Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables. 4) Prepare Basic Cheeze recipe. 5) Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheeze on top. Mmm good. Serves 2-4. Keeps for 2 days in the refrigerator. Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.
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