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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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
1) Rinse the onion and garlic by submerging in filtered water, swishing and draining them. 2) Next place the onion and garlic on a teflex sheet and dehydrate for 4 hrs. to soften and sweeten the vegetables and help to evaporate much of the volatile mustard oils. 3) Next, mix the dehydrated veggies with the parsnip “rice”, add sun dried tomatoes and soak water, chili powder, cumin and sea salt. Stir this mixture until well combined. Adjust seasonings to taste. 4) Let this mixture marinate for approximately 4-6 hours in the fridge for the flavors to marry. 5) Warm for 20-30 minutes in a dehydrator set at 115ºF until warm. LINDA'S NOTE: I just threw everything in the food processor, blended it and ate it. Very tasty and much less complicated but go for the directions if you want. I ate this by itself and also with Alissa's Spicy Refried Beans.
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"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.
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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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Herbed Pecan Stuffing 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.
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Easy Chilli

Here is the quick-style chilli recipe that I've taken the liberty of modifying a bit.
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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
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Strawberry Pudding Parfait

Serves 2 Taken and modified a bit from
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Simply Decadent Caramel Apple Dip 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.
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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!!

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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.

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