3/4 cup olive oil
1/2 cup dried cranberries, soaked
1/4 cup balsamic vinegar
2 tablespoons agave nectar (optional)
1/4 teaspoon sea salt
Combine balsamic vinegar, cranberries, agave nectar and sea salt in a blender. Slowly stream in olive oil.
Yields 1 cup
Sunday, September 23, 2007
43. Pear Jam
2 ripe pears, finely chopped
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 oranges
1 In a blender, combine honey, orange and sea salt until honey dissolves. Add pears and quickly pulse until slightly chunky.
2 Remove from blender jar and place in a bowl. Add in cinnamon. Refrigerate for an hour.
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 oranges
1 In a blender, combine honey, orange and sea salt until honey dissolves. Add pears and quickly pulse until slightly chunky.
2 Remove from blender jar and place in a bowl. Add in cinnamon. Refrigerate for an hour.
42. Ambrosia Cookies
1 cup oat groats, soaked and sprouted
1 cup pecans, soaked
5 dates, soaked, reserve soaking water
1 cup dried pineapple, soaked
1 teaspoon organic vanilla extract
1 cup dried coconut
1 Place oat groats in a food processor and pulse until it's a oatmeal consistency. Add in pecans and pineapple.
2 Place mixture in a large bowl, add in vanilla extract, ground cinnamon and sea salt. Fold in dried coconut. Mix well.
3 Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.
Author's Notes: Allison of Raw Tribe and mother of 12 children (Nope, it's not a typo. ) contributed the picture and modifications of this recipe. Check out her blog to see how she manages to feed a huge family on the Hallelujah Diet. Thanks Allison!
Allison's Notes:
1 c. sprouted buckwheat (we didn't have oats)
1 c. pecans
5 soaked dates
1 c. dried pineapple, soaked
1 tsp. vanilla
1 tsp. coconut extract
1/2 c. dried coconut
1/2 c. cranberries
1/2 c. raisins
1/3 c. honey
1 tsp. cinnamon
1 tsp. sea salt
Blended all together and put in dehydrator. They are delicious!
1 cup pecans, soaked
5 dates, soaked, reserve soaking water
1 cup dried pineapple, soaked
1 teaspoon organic vanilla extract
1 cup dried coconut
1 Place oat groats in a food processor and pulse until it's a oatmeal consistency. Add in pecans and pineapple.
2 Place mixture in a large bowl, add in vanilla extract, ground cinnamon and sea salt. Fold in dried coconut. Mix well.
3 Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.
Author's Notes: Allison of Raw Tribe and mother of 12 children (Nope, it's not a typo. ) contributed the picture and modifications of this recipe. Check out her blog to see how she manages to feed a huge family on the Hallelujah Diet. Thanks Allison!
Allison's Notes:
1 c. sprouted buckwheat (we didn't have oats)
1 c. pecans
5 soaked dates
1 c. dried pineapple, soaked
1 tsp. vanilla
1 tsp. coconut extract
1/2 c. dried coconut
1/2 c. cranberries
1/2 c. raisins
1/3 c. honey
1 tsp. cinnamon
1 tsp. sea salt
Blended all together and put in dehydrator. They are delicious!
41. Banana Date Bread
5 dates, chopped
2 ripe bananas, mashed
1 cup wheat, soaked and sprouted
1 cup water
3/4 cup golden flax flour
1/2 cup dried pineapples, soaked
1/4 cup agave nectar
1/2 teaspoon organic almond extract
1 In a food processor, combine wheat, water and pineapple. Process until most of wheat kernels are gone. Remove from processor.
2 Place in a large bowl with flax flour, mashed bananas, dates, agave nectar, salt and almond extract. Mix well.
3 Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours.
4 Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern. You should have 9 slices per Teflex sheet (18 slices).
Yields: 18 slices
2 ripe bananas, mashed
1 cup wheat, soaked and sprouted
1 cup water
3/4 cup golden flax flour
1/2 cup dried pineapples, soaked
1/4 cup agave nectar
1/2 teaspoon organic almond extract
1 In a food processor, combine wheat, water and pineapple. Process until most of wheat kernels are gone. Remove from processor.
2 Place in a large bowl with flax flour, mashed bananas, dates, agave nectar, salt and almond extract. Mix well.
3 Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours.
4 Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern. You should have 9 slices per Teflex sheet (18 slices).
Yields: 18 slices
40. Wasabi Sauce #2
1 avocado
3 tablespoons water
1 tablespoon ground mustard
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
Combine avocado, apple cider vinegar, ground mustard, salt and water in a blender until smooth.
Serves 2
3 tablespoons water
1 tablespoon ground mustard
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
Combine avocado, apple cider vinegar, ground mustard, salt and water in a blender until smooth.
Serves 2
39. Avocado Salsa
2 avocados, coarsely chopped
1/2 red onion, finely diced
1 jalapeno, minced
juice of one half lime
Sea Salt, to taste
Freshly ground pepper to taste
1 Combine the avocado, onion, jalapeno and lime juice in a bowl.
2 Season to taste with salt and freshly ground pepper.
Serves 4; Yield: About 1 cup
1/2 red onion, finely diced
1 jalapeno, minced
juice of one half lime
Sea Salt, to taste
Freshly ground pepper to taste
1 Combine the avocado, onion, jalapeno and lime juice in a bowl.
2 Season to taste with salt and freshly ground pepper.
Serves 4; Yield: About 1 cup
38. Spice Pears
4 ripe pears, peeled, sliced and cored
juice of one lemon
1/4 cup honey
2 tablespoon orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon sea salt
mint leaves, for garnish
1 Place pear slices in a Ziploc bag, add vanilla, nutmeg, ginger and lemon juice. Marinate for two hours, overnight is best.
2 In a blender, combine orange juice and honey until you achieve a syrup consistency.
3 Place pears on a serving dish. Pour syrup over pears, garnish with mint leaves and serve.
juice of one lemon
1/4 cup honey
2 tablespoon orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon sea salt
mint leaves, for garnish
1 Place pear slices in a Ziploc bag, add vanilla, nutmeg, ginger and lemon juice. Marinate for two hours, overnight is best.
2 In a blender, combine orange juice and honey until you achieve a syrup consistency.
3 Place pears on a serving dish. Pour syrup over pears, garnish with mint leaves and serve.
Thursday, September 13, 2007
37. Oatmeal Shortcakes with Spiced Plums
photos by Bob
Shortcakes
1 c oat groats, soaked overnight
1 c walnuts, unsoaked
5 pitted Medjool dates, unsoaked
1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract
1/4 t sea salt
In a food processor, process walnut into a "flour". Remove from processor.
Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.
Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well.
Form dough into eight 2 1/2-inch diameter biscuits. Place on teflex sheets.
Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.
Fruit
6 ripes plums, halved, pitted, sliced
Juice of one half lemon
1/4 c agave nectar
1/2 t ground ginger
1/8 t ground cinnamon
Marinate for at least an hour. Drain juice.
Pine Nut Cream
1 c pine nuts, soaked
1/4 c honey
1/4 c water
1/8 t sea salt
Blend ingredients until smooth and creamy. Set aside.
Place a biscuit on a plate. Spoon plum mixture over biscuit. Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream. Place biscuit top over plum mixture. Serve immediately.
1 c oat groats, soaked overnight
1 c walnuts, unsoaked
5 pitted Medjool dates, unsoaked
1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract
1/4 t sea salt
In a food processor, process walnut into a "flour". Remove from processor.
Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.
Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well.
Form dough into eight 2 1/2-inch diameter biscuits. Place on teflex sheets.
Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.
Fruit
6 ripes plums, halved, pitted, sliced
Juice of one half lemon
1/4 c agave nectar
1/2 t ground ginger
1/8 t ground cinnamon
Marinate for at least an hour. Drain juice.
Pine Nut Cream
1 c pine nuts, soaked
1/4 c honey
1/4 c water
1/8 t sea salt
Blend ingredients until smooth and creamy. Set aside.
Place a biscuit on a plate. Spoon plum mixture over biscuit. Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream. Place biscuit top over plum mixture. Serve immediately.
Author's Notes: Bob, from Legally Raw, is one cool cat. He sent in a photo and notes of this RTK recipe and it looks very good. Makes me want to make a batch. Thanks Bob!
Bob's Notes: I wish I would have soaked the pine nuts overnight. I think it would have turned out a little creamier. I only let them go for a little over an hour.
I added about 1/8 teaspoon of the vanilla to the cream. It was rich to begin with and made it even richer (and more dangerous to stay away from.) I put them together a little differently.
Heavy on the cream, with a sprinkle of nutmeg, like we used to put on oatmeal, and a sprig of mint for decoration. Hope they look OK!
I also took some pictures more along the lines of the recipe. Still with the sprinkle of nutmeg and some mint.
We both decided that the recipe would serve 8 with no problem. To quote the wife "Oh, God that's good!"
Wednesday, September 5, 2007
36. Oatmeal Cookie Biscotti
photos by Jessica
2 c almonds
1 c oat groats, soaked, divided
1/2 c dried cranberries, soaked
1/4 c agave nectar
1 t cinnamon
1/4 t sea salt
In food processor, pulse almonds into a flour. Remove from processor.
Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.
Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.
Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.
1 c oat groats, soaked, divided
1/2 c dried cranberries, soaked
1/4 c agave nectar
1 t cinnamon
1/4 t sea salt
In food processor, pulse almonds into a flour. Remove from processor.
Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.
Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.
Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.
Author's Notes:
Everyone say "Yeah, Jessica!" She is the first person to send "Raw Test Kitchen" a photo and comments about a RTK recipe. "Yeah Jessica!" She did a fantastic job!
Jessica, thank you so much for your contribution. I really appreciate it.
She has two great blogs Raw Food with Jessica and Something Nice to Talk About . Go check them out.
Jessica's Notes: I purchased the dried cranberries in my local health food store. Not realizing until I got home it had sugar in it. I soaked it for a while then rinsed it off.
Yummy. My snack bowl was filled with it.
Yummy. My snack bowl was filled with it.
35. Peach Custard
1 c cashews, soaked
2 peaches, skinned and sliced
1/2 c agave nectar
1/4 c water
1 t vanilla extract
1 t nutmeg
Juice of one lemon
Blend peaches until creamy. Remove peaches from blender jar and set aside.
Add cashews, water, agave nectar, lemon juice, vanilla extract and nutmeg to blend. Process until creamy. Place mixture in a metal bowl and fold in peach mixture.
Freeze for 2 hours. Place in refrigerator for an additional hour.
2 peaches, skinned and sliced
1/2 c agave nectar
1/4 c water
1 t vanilla extract
1 t nutmeg
Juice of one lemon
Blend peaches until creamy. Remove peaches from blender jar and set aside.
Add cashews, water, agave nectar, lemon juice, vanilla extract and nutmeg to blend. Process until creamy. Place mixture in a metal bowl and fold in peach mixture.
Freeze for 2 hours. Place in refrigerator for an additional hour.
34. Sun-dried Tomato Ketchup
1 c sun-dried tomato, soaked, 1/4 c reserve water
1/4 c raisins, soaked
1 T Italian Seasonings
1/4 T chopped onion
1 clove garlic, minced
Combine ingredients in a blender until mixture is slightly chunky.
1/4 c raisins, soaked
1 T Italian Seasonings
1/4 T chopped onion
1 clove garlic, minced
Combine ingredients in a blender until mixture is slightly chunky.
33. Cashew Garlic Sauce
1/2 c cashews, soaked
1 water
1 garlic clove, minced
Juice of one lemon
1 t sea salt
Blend ingredients in blender.
1 water
1 garlic clove, minced
Juice of one lemon
1 t sea salt
Blend ingredients in blender.
32. Portobello Mushroom Soup
4 c portobello mushrooms, chopped
1 c walnuts, soaked
1 c water
1/4 c chopped fresh parsley
1/2 medium yellow onion, chopped
Juice of one half lemon
1 T Nama Shoyu
2 t dried dill weed
1/2 t paprika
Combine walnuts and water in a blender until you create a walnut milk. Add mushrooms, onion, parsley, lemon juice and Nama Shoyu.
Pour into a bowl and add dill weed and paprika.
Top with Cashew Garlic Sauce.
1 c walnuts, soaked
1 c water
1/4 c chopped fresh parsley
1/2 medium yellow onion, chopped
Juice of one half lemon
1 T Nama Shoyu
2 t dried dill weed
1/2 t paprika
Combine walnuts and water in a blender until you create a walnut milk. Add mushrooms, onion, parsley, lemon juice and Nama Shoyu.
Pour into a bowl and add dill weed and paprika.
Top with Cashew Garlic Sauce.
31. Oatmeal Raisin Cookies
1 c soaked and sprouted oat groats
1 c raisins
1/2 c almonds, ground into flour
1/4 c agave nectar
1 t vanilla extract
1/2 t ground cinnamon
1/8 t sea salt
Place oat groats in a food processor and pulse until it's a oatmeal consistency. Put mixture into a large bowl, add almond flour, raisins, agave nectar, vanilla extract, ground cinnamon and sea salt. Mix well.
Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.
1 c raisins
1/2 c almonds, ground into flour
1/4 c agave nectar
1 t vanilla extract
1/2 t ground cinnamon
1/8 t sea salt
Place oat groats in a food processor and pulse until it's a oatmeal consistency. Put mixture into a large bowl, add almond flour, raisins, agave nectar, vanilla extract, ground cinnamon and sea salt. Mix well.
Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.
30. Portobello Steaks
4 large portobello mushrooms, sliced into 1/2 inch
1/4 c Nama Shoyu
1/4 t black pepper
1/8 t red pepper
1 garlic clove, minced
1/8 t ground nutmeg
Place all ingredients in 1-gallon Ziploc bag. Shake the bag to combine. Marinate for two hours. Occasionally shake the bag to ensure the mushrooms stay coated evenly.
Remove mushrooms from the bag and spread on Teflex sheets. Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees.
1/4 c Nama Shoyu
1/4 t black pepper
1/8 t red pepper
1 garlic clove, minced
1/8 t ground nutmeg
Place all ingredients in 1-gallon Ziploc bag. Shake the bag to combine. Marinate for two hours. Occasionally shake the bag to ensure the mushrooms stay coated evenly.
Remove mushrooms from the bag and spread on Teflex sheets. Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees.
29. Mashed "Potatoes" and Chives
1 c chopped cauliflower
1/2 c cashews, soaked
1/4 c water
1/4 c chopped chives, reserve 1 teaspoon for garnish
1/2 garlic clove, minced
Juice of one half lemon
1 T sea salt
Place cashews and cauliflower in a blender, add lemon juice and water 1 tablespoon at a time to create a creamy consistency.
Remove mixture from blender jar and place in a large bowl. Fold in garlic, chives and sea salt. Garnish with 1 teaspoon of chives.
1/2 c cashews, soaked
1/4 c water
1/4 c chopped chives, reserve 1 teaspoon for garnish
1/2 garlic clove, minced
Juice of one half lemon
1 T sea salt
Place cashews and cauliflower in a blender, add lemon juice and water 1 tablespoon at a time to create a creamy consistency.
Remove mixture from blender jar and place in a large bowl. Fold in garlic, chives and sea salt. Garnish with 1 teaspoon of chives.
28. "Roasted" Peppers
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 c chopped fresh parsley
1/4 c olive oil
1 t sea salt
Place ingredients in a 1-gallon Ziploc bag, marinate for an hour in the refrigerator.
Remove peppers from the bag and spread on Teflex sheets. Place in dehydrator for an additional hour at 110 degrees.
1 yellow bell pepper, sliced
1/4 c chopped fresh parsley
1/4 c olive oil
1 t sea salt
Place ingredients in a 1-gallon Ziploc bag, marinate for an hour in the refrigerator.
Remove peppers from the bag and spread on Teflex sheets. Place in dehydrator for an additional hour at 110 degrees.
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