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Honey-Italian Dressing
1 cup extra virgin
olive oil
1 cup honey, raw
1 cup fresh squeezed
lemon juice
1 cup water
1 bulb fresh garlic
1 Tbsp. Sea salt
Blend well until
garlic is processed.
Add:
1 Tbsp. Marjoram
1 Tbsp. Oregano
1 Tbsp. Basil
(or add 3 Tbsp. Italian
herbs instead of the above 3 herbs).
Blend well.
Sun Garden Burgers
From The Raw Gourmet
By Nomi Shannon
ISBN 0-920470-48-3
3 Tbsp. flax seeds, ground
6 Tbsp. water
Combine in small dish and set aside.
In large bowl combine the following:
1 cup carrot pulp
1 cup sunflower seeds, ground
½ cup finely minced celery
6 Tbsp. finely minced onion
2 Tbsp. finely minced parsley
2 Tbsp. finely minced red pepper
2 tsp. organic tamari
Mix together well. Add flax mixture and stir together thoroughly. Shape into
patties and place in the dehydrator at 105F for 6 – 7 hours, or until desired texture.
Serve immediately. Makes approximately 12 – 15 patties.
These patties are delicious served with a tartar sauce which can be made from
organic tofu or soaked raw cashews! Cream tofu or nuts in blender or food processor, add a small amount of chopped onion
and chopped kosher dill pickels, a dash of salt and a small amount of lemon juice to taste.
Sandwich Stuffing
4C carrot pulp
2 or 3 stalks celery, chopped
½ large red pepper, chopped
¼ to ½ medium onion, chopped
½ can sliced black olives (or more)
½ cup finely chopped walnuts
Mix above ingredients with 2 cups or more Creamy Tahini Dressing.
This is a delicious sandwich filling and a GREAT way to use your left-over carrot pulp!
Creamy Tahini Dressing
1 ¼ C. water
1 C. raw cashews
½ C. lemon juice
1 Tbsp. (scant) honey
1 tsp. salt
¼ C. flax seed oil
¼ C. nutritional
yeast
2 Tbsp. tamari
1 tsp. basil (optional)
¼ C. (heaping) sesame
tahini
Blend
well until smooth & creamy. To make a thicker dressing use boiling water
Almond Milk
1 Part raw almonds
4 Parts water
Blend well. If desired, strain milk through cheesecloth to remove pulp. Can add a touch of salt or a small
amount of vanilla for an easy to make, tasty milk substitute!
For a delicious smoothie add: frozen fruit & pure maple syrup!
Country-Style Seasoning
1 1/3 C. nutritional yeast flakes
1 T. onion powder
2 tsp. garlic powder
1 T. paprika
1/2 tsp. ground celery seed
1/2 tsp. turmeric
1 tsp. dried parsley
3 T. sea salt
Blend all ingredients on high until fine. Store in covered container. Use on salads or in dressings, soups,
sauces or patties. Delicious used with the following dressing on spinach & mushroom salad!
Creamy Dill Dressing
Blend 2 Cups water with enough cashews to make a dressing consistency. Add the juice of 1 lemon (or more).
Add sea salt, fresh garlic & onion to taste. Add lots of fresh or dehydrated dill. Blend until smooth and creamy. Yummy
on salad!
Almond
Mayo
1 C. almonds soaked 4 hours & drained
3 medjool dates soaked in ¾ C water (reserve soaking water)
1 Tbsp. tamari
2 tsp. onion powder
¼ tsp salt
1/8 tsp. turmeric
1 Tbsp agar agar
Blend well. Add more water
if needed. Slowly add in ½ C. olive oil.
Frutarian Yoghurt Delight
Ingredients:
2-3 ripe bananas
1/2 ripe avocado
1/4 - 1/2cup raisins
Directions:
Blend all ingredients together. Spoon into a bowl and devour!
French
Dressing
2/3 C. extra virgin
olive oil
½ C. water
4 Tbsp. tahini
4-6 Tbsp. honey
2 tsp. paprika
2 tsp. sea salt
4 tsp. onion powder
Whiz in blender until
mixed. Slowly add:
1 C. fresh lemon
juice
Can thin with a little
more water if too thick, or use as a spread for sandwiches!
“Raw” Potato chips
3 lbs. sliced potatoes (use a food processor or mandolin – the thinner the better!)
Soak sliced potatoes in distilled water for several hours. Drain potatoes well and place in a large bowl.
Add:
½
onion, chopped
2/3 C. organic cold pressed olive oil
2/3 C. fresh lemon juice
2 tsp. celtic sea salt
2 tsp. cumin
¼ tsp. garlic
¼ tsp. cayenne
Toss all ingredients together very well. Spread on 5 to 6 dehydrator trays (potatoes do not have to be single layer,
just don’t pile too thick). Dehydrate at 105F for12 to 16 hours or until crispy.
Enjoy!
BLT Sandwiches
This makes a delicious sandwich, but plan to make your “bacon”
in advance!
Bacon
Adapted from How We All Went Raw
By Charles Nungesser & Stephen Malachi
ISBN 0-9740378-5-0
1 large eggplant, peeled and thinly sliced lengthwise
¾ cup extra virgin olive oil
2 Tbsp. honey
4 Tbsp. fresh lemon juice
Marinate eggplant slices for 2 hours. Place on parchment paper
and dehydrate at 105F for 9 hours. Turn over and dehydrate for another 9 hours. Lightly salt “bacon” before removing
from dehydrator.
Use in sandwiches with lettuce, tomato and guacamole. Delicious!
Carrot
Cake
from Dining in The Raw
by Rita Romano
ISBN 1-57566-192-6
5 cups carrots, pureed
2 cups walnuts, finely ground
1 cup medjool dates, pitted
1 tsp. cardamom
3 heaping Tbsp. psyllium seed powder
Juice of 1 orange
Mix all ingredients together, thoroughly. Press into cake pan.
Frost with Pignoli Cream, and chill 3 hours before serving.
Pignoli Cream
Adapted from Dining in The Raw
by Rita Romano
ISBN 1-57566-192-6
½ cup pine nuts, soaked 12 hours
½ cup cashew nuts, soaked 12 hours
1 Tbsp. psyllium powder
4 Tbsp. maple syrup
¼ cup water
Blend into a cream and use as a topping for any number of desserts.
Crunchy Flax Seed Cookies
2 cups of flaxseed
3/4 cup maple syrup
4 cups coarsely pureed apples
½ cup raw walnuts chopped
Dash of cardamom
Mix all ingredients. Spoon
into cookie shapes and dehydrate at 105F for 12 hours. Cookies should be crisp on the outside and gooey on the inside
Could It Be Chocolate Pudding?
by
Dr. Douglas Graham
Ingredients:
12 dates
12 black mission figs
1 quart purified water
1 tsp raw carob powder
Directions:
Blend 12 dates, 12 black mission figs and 1 quart of purified water. (More or less
water may be needed depending on the dryness of your fruit.) Start with slightly less.
Add one teaspoon of raw carob
powder.
Chill and serve in in pudding glasses.
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