Recipes

"Meat" Loaf

from Juliano's RAW the uncook book. This says it serves 2 but there is NO WAY that it serves 2 - more like 5-8. Ingredients
  • 1 1/3 cups walnuts, soaked & drained
  • 1 1/3 cups sunflower seeds, soaked & drained
  • 1 1/3 cups almonds, soaked & drained
  • 1 tablespoon minced garlic
  • 1/2 tablespoon Celtic sea salt
  • 1/2 cup fresh parsley, chopped
  • 11/2 cup chopped celery
  • 2 cups Marinated Portobello, chopped
  • 1 tablespoon chopped onion
  • 1/2 tablespoon minced ginger
  • 2 tablespoons fresh rosemary, de-stemmed and minced
  • 1 tablespoon fresh tarragon, minced
  • 1 cup red bell pepper, chopped
  • 1 tablespoon minced jalapeno
  • 1 1/2 teaspons cumin seeds (not powder)
  • 1/2 cup olive oil
  • 1 recipe Barbeque Sauce
Preparation Process nuts in a food process, vitamix or juicer with the blank screen on. Process until a dough-like consistency. If using the food processor, add rest of ingredients except for the barbeque sauce and process until smooth. On a solid dehydrating sheet, shape the mixture into a loaf about 1 1/2 inches high. Dehydrate for 1 hour at 105º. Remove the loaf and baste it with the barbeque sauce. Dehydrate for 2-3 more hours at 105º and serve immediately.
Posted on October 28, 2014
Read more

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. 
Posted on October 28, 2014
Read more

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.
Posted on October 28, 2014
Read more

Herbed Pecan Stuffing

http://www.fresh-network.com/ by Karen Parker Ingredients
  • 1 cup almonds, soaked 12 hours
  • 1 cup walnuts, soaked 2 hours
  • 2 cups pecans, soaked 1 hour
  • 1/2 cup raisins, rehydrated in water
  • 1/2 cup cranberries, unsweetened
  • 1/2 cup parsnips, finely chopped
  • 1 1/2 cups sweet apples, diced
  • 1 1/2 cups celery, diced
  • 1/2 cup olive oil
  • 1/4 cup fresh sage, minced
  • 2 tablespoons fresh, young rosemary, minced
  • 4 tablespoons fresh thyme, minced
  • 4 tablespoons fresh marjoram, minced
  • 2 tablespoons Celtic sea salt
Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don't want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl. Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.
Posted on October 28, 2014
Read more

Easy Chilli

Here is the quick-style chilli recipe that I've taken the liberty of modifying a bit.
Posted on October 28, 2014
Read more

Tapioca Pudding

Serves 2 Ingredients
  • 1/4 cup sesame seeds, ground in coffee grinder
  • 1 cup filtered water
  • Sweetener to taste
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/8 cup Chia Seeds
Posted on October 28, 2014
Read more

Strawberry Pudding Parfait

Serves 2 Taken and modified a bit from www.goneraw.com
Posted on October 28, 2014
Read more

Simply Decadent Caramel Apple Dip

www.goneraw.com serving size: 1 serving if you are me Holy sweet-tooth luxury! This is a dangerous recipe to make more of if you are alone in the house. Really much better than SAD caramel sauce. It goes best with tart green apples.
Posted on October 28, 2014
Read more

Raw Fudge

Ingredients: 2c soaked cashews 1c pitted dates 1c raisins, unsulphured 2 heaping T carob or cacao powder 1/2c fresh pineapple juice 1/2c distilled water 1c flaxseed meal 1c chopped walnuts Drain cashews and put in blender or processor with dates, raisins, carob, juice and water. Whiz to thick paste. Stir in flaxseed meal and water. Press onto ungreased cookie sheet and freeze for 2 hours. Cut into squares and store in the freezer. MMM!!

Posted on October 28, 2014
Read more

Raw Almond Milk

(serves 8 - 1/2 cup serving size - about 9 grams of protein/half cup size if you include 3T of nut butter) by Linda Wooliever This is the recipe we did in my son's class today. It was a big, bit hit. It's a perfect breakfast for those that like hearty cereal-type breakfasts. It makes a great snack for the kids.

Posted on October 28, 2014
Read more

Protein Rich, Easy Oatmeal

(serves 8 - 1/2 cup serving size - about 9 grams of protein/half cup size if you include 3T of nut butter) by Linda Wooliever This is the recipe we did in my son's class today. It was a big, bit hit. It's a perfect breakfast for those that like hearty cereal-type breakfasts. It makes a great snack for the kids.
Posted on October 28, 2014
Read more

Pecan Blondies

Makes 12. So says the person who created this recipe: "This delicious blond brownie tastes like the brown sugar blondies I used to eat in elementary school. Studded with plenty of pecans, make sure to dehydrate it to your desired level of oohy-gooiness, or dehydrate the full amount for a drier ‘energy bar’ texture. Ingredients:
Posted on October 28, 2014
Read more
120 results