Zucchini Ratatouille
- 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
Zucchini Pasta with Marinara Sauce (Linda's version)
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!
Walnut Stuffed Peppers
- 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)
Thai Salad with 'Peanut' Sauce
- 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
- 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
- portobello mushrooms, thinly sliced
- 1/4 cup chopped raw jungle peanuts
- 1 tablespoon fresh cilantro, chopped
- Bok Choy, chopped
Sunflower Refried Beans
- 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
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
Spaghetti with "Meat" Balls
2-4 yellow and green zucchini cut on a saladacco, toss in a little lemon juice and set aside.
Sauce- 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
RAWfried Beans
- 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
Raw Food Alternative to Bacon
- 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
Pesto Stuffed Mushrooms
- 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
Mexican Rice
- 2 Tbsp. chopped red onion
- 1 large clove garlic, minced
- 2 teaspoons olive oil
- 1-2 medium parsnips (peeled and minced in food processor to equal 1 cup)
- 4 sun dried tomato halves, soaked for 2-4 hrs
- 3 Tbsp. of the sun dried tomato soak liquid
- 1/4 teaspoon cumin powder
- 1/2 teaspoon celtic sea salt