Raw and Living Foods Recipes
The Great Alkalizers!  I think that green fruit and vegetable smoothies are an excellent way to start your day. It will most certainly set the nutritional tone of your day! I have recently moved into more low-sugar smoothies, but by all means, honor where your body is and don’t choke down smoothies just because you are trying to cut out sugar from your diet. Here are some smoothies I teach in the Internal Cleanse and Detoxification Program which can be consumed on or off a cleanse

½ cucumber
2 stalks of celery
1 avocado
handful of parsley or cilantro
thumbnail size piece of fresh ginger
2 tbsp flax seed oil or you can use 2 tbsp soaked chia seeds
water to cover ingredients

Blend until smooth. The Ginger really helps cut the green taste. If it is too green, you can add in some apple or berries

Dr. Oz's Green Drink Recipe 1 celery stick Half cup chopped parsley 2 apples cut A bunch of spinach A small 1" piece of peeled ginger route 1 lemon juice 1 medium cucumber Mix all the ingredients in a blender adding four ounces of purified water and some ice cubes. In case one wants to make it sweet one can add some banana or unsweetened fruit juice.

Fruit and Vegetable Delight
1 handful of spinach
1 stalk of celery
1 small pear
1/2 cucumber
1 small apple
water to cover ingredients

Blend until smooth. You can also add in 2 tbsp of flax seed oil or any green powder mix like Vitamineral Green. You can also use 2 tbsp soaked chia seeds or hemp seeds for a complete meal or meal replacement.

Almond Milk 1 cup almonds, soaked 6-8 hours, drained and rinsed 4 cups filtered water ¼ cup agave nectar or dates 1 tsp vanilla extract (optional) pinch sea salt In a blender, blend the nuts and water on high speed to make sure the nuts are thoroughly blended. Strain the milk through a nut-milk bag or multiple layers of cheesecloth. (For nut-bags, visit our online store). Rinse the blender cup and place the milk back in it with the remaining ingredients. Blend thoroughly and taste for sweetness.

Variation: For Chocolate Milk: add 3 heaping tbsp of organic cocoa or carob powder, plus an additional 1 tbsp of agave, blend.

Other delicious ways to enjoy non-dairy nut milks
Try this combination

Gazpacho
Ché González, Living Foods Educator
www.newday-freshstart.com
Serves 6-8

5 ripe tomatoes
1 tsp sea salt – or to taste
2-3 leaves of basil
½ red bell pepper, chopped
2 tsp agave nectar
¼ cup yellow onion
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice
pinch chili powder
2 cloves garlic

Puree in a blender until smooth. Transfer to a large bowl and add the following:

small to medium cubed:
1 large avocado
1 seeded cucumber

And finely diced:
3-4 celery ribs
3-4 scallions
1/2 red bell pepper

Young Coconut Thai Soup
By Tom Frazier
Serves 6-8

Place in a vita mix and blend:

water and meat of 2 young coconuts and blend to a cream

then add to the Vita-Mix:

8 inches of fresh lemon grass
1 tbsp minced galanga (or regular ginger if no galangal is available)
1 tsp minced garlic
Juice of 2 limes
¼ cup of wheat-free tamari, nama shoyu OR Braggs
½ cup olive oil
Blend again for a short period

Optional: add 1 tsp of currry powder and blend

In a separate bowl combine:

1 pint of cherry tomatoes quartered
1 cup diced bell peppers (red, yellow or orange)
1 handful of fresh basil then minced
1 cup of fresh mint leaves then minced
¼ cup of minced fresh chives

Pour blended liquid over veggies and herbs
(If this batch is to be used over several days, then do not add tomatoes and it will hold longer)

Mediterranean Kale
By Jenny Cornbleet
Raw Food Made Easy for 1-2 People www.learnrawfood.com
Serves 1-2

When Kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture

4 kale leaves, stems removed
1 ½ tsp extra-virgin olive oil
1 ½ tsp lemon juice
1/8 tsp sea salt
¼ red bell pepper, diced
1 Tbsp raw pine nuts
1 Tbsp sliced black olives or kalamata olives
Dash black pepper to taste

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times, so they aren’t too long. Place in a mixing bowl along with olive oil, lemon juice and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper, if desired. Store in a sealed container in the refrigerator. Mediterranean Kale will keep for 3 days.

Tip: Sometimes I add in cubes of avocado and chopped tomatoes. That seems to really fill me up!

Greek Salad
Serves 1-2

2 cups torn romaine lettuce (or any mixed greens)
1 Roma tomato, seeded and cut into chunks
¼ cucumber, seeded and cubed
¼ cup thinly sliced red onion
¼ red bell pepper, cut into chunks
2-3 Tbsp Lemon Herb Dressing (see below)
2 Tbsp sliced kalamata olives

Place all the ingredients in a mixing bowl and toss well to combine. Serve immediately.

Variations: Broccoli or Sunflower Sprouts are great to add to this salad. I will also add a handful of raw sunflower seeds as well.

Lemon Herb Dressing
By Jenny Cornbleet
Raw Food Made Easy for 1-2 People www.learnrawfood.com
Makes ¾ cup or 4 servings

¼ cup fresh lemon juice juice
1 Tbsp minced herbs (parsley, basil, dill, mint, tarragon or oregano)
½ tsp crushed garlic (1 clove)
¼ tsp plus 1/8 tsp sea salt
¼ tsp Dijon Mustard (optional)
Dash Black Pepper (optional)
½ cup extra-virgin olive oil

Place the lemon juice, herbs, garlic, mustard and pepper in a small bowl and whisk to combine. Add the olive oil and whish again until blended. Store in a container (preferably glass) in the refrigerator. Will keep for 5 days.

Soft Taco with Fresh Tomato Salsa A delicious take on a family favorite!  Made entirely with raw and living foods instead of the processed taco mixes and cooked meat.  Try this one at your next "Mexican Madness" night!

Taco Filling
By Matt Amsden
Serves 3-4

1 ½ cups raw walnuts, ground in a food processor
1 ½ tsp ground cumin
¾ tsp ground coriander
2 tbsp Nama Shoyu, Tamari OR Bragg’s
3-4 small collard green leaves or romaine lettuce leaves
1 cup shredded romaine lettuce
1 recipe fresh tomato salsa
1 recipe guacamole

In a small mixing bowl add the ground walnuts, cumin, and coriander and mix well. Add the Nama Shoyu, Tamari or Bragg’s and mix well. Spread approximately1/3 cup of the walnut mixture along the center stem of each collard green or romaine lettuce leaf, then add a layer of shredded lettuce. Top with approximately 1/3 cup of salsa and guacamole. If I don’t have time to make salsa and guacamole, I will buy fresh at the store and use. Very yummy.

Guacamole
Yield ½ cup or 1-2 servings
By Jenny Cornbleet
Raw Food Made Easy for 1-2 People www.learnrawfood.com

1 ripe avocado, chopped
1 ½ tsp minced onion
1 tsp fresh lemon juice
½ tsp crushed garlic (1 clove)
1 tbsp chopped cilantro
Dash Salt
Dash Cayenne

Place all the ingredients in a small bowl. Mash with a fork, leaving the mixture slightly chunky. Serve immediately.

Salsa
Yield ½ cup, 1-2 servings

2 Roma Tomatoes, cored, seeded and quartered
1 ½ tsp minced fresh cilantro
1 ½ tsp minced red or green onion
½ tsp fresh lime juice
¼ tsp crushed garlic (1/2 clove)
¼ tsp minced jalapeno or dash cayenne
1/8 tsp sea salt

Place the tomatoes in a food processor fitted with the S-Blade and pulse a few times to chop. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not overprocess. Add the cilantro, onion, lime juice, garlic, chile and sea salt and pulse briefly, just to mix. Allow to stand for 10 minutes before serving to let the flavors blend. Serve immediately.

Other Topping Ideas:

For the taco salad, if you do not have time to make all the guacamole and salsa, you can add the following ingredients on top of a bed of chopped field greens and romaine lettuce:

1 Avocado in ¼ inch slices
1 large tomato, thinly sliced
½ bunch cilantro, stems removed
1 red onion, thinly sliced

Sunny Pate
By Nomi Shannon
Serves 6-8

3 cups Sunflower Seeds, Soaked 8-12 hours rinsed and drained
1 cup lemon juice (fresh preferred)
½ cup chopped scallions
¼ cup raw tahini
¼ cup Nama Shoyu, wheat-free tamari OR Bragg’s
2-4 slices red onion
4 tbsp parsley (handful)
2 medium cloves of garlic
pinch cayenne pepper

In your food processor combine all ingredients and blend until the mixture is smooth like a paste. Taste and adjust seasoning. I use this in salads or spread in lettuce leaves with chopped tomatoes, onion and sprouts for a raw sandwich. By far my favorite nut and seed pate.

Basic Pasta Marinara Serves 4-6 1 red bell pepper, chopped 2 Roma tomatoes, chopped (I use 1 cup cherry tomatoes in the winter) ½ cup sun-dried tomatoes, soaked 15 minutes 1 tablespoon Italian seasoning 2 basil leaves 1 garlic clove ½ teaspoon agave nectar 1/8 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper sea salt to taste

Combine all the above ingredients in a blender or food processor and process until smooth (or chunky if you prefer that) Pour over zucchini strips and chopped vegetables and serve. To make angel hair pasta out of vegetables check out a saladacco or Spiral Slicer. See our online shopping cart for the spiralizers.

Almond Halvah
By Matt Amsden of Rawvolution

A sweet, raw spin on a traditional Middle Eastern sesame dessert.

1 cup raw tahini (half of 16oz jar)
¾ cup agave nectar
¾ cup raw slivered almonds or whole almonds, coarsely ground in a food processor
¾ cup raw almonds, finely ground in a food processor
½ tsp cinnamon

In a mixing bowl, combine the tahini, agave nectar and finely ground almonds and mix thoroughly. Coat with the slivered or coarsely ground almonds.

Press the halvah into a glass baking dish. Cover and store in the freezer. Serve thoroughly chilled, right out of the freezer.

Option: Add ½ cup cocoa or raw cacao powder for a chocolate version.

Mexican Chocolate Sauce
Yields 2 cups or 8-10 servings
By Roxanne Klein & Charlie Trotter

1 cup raw almond butter
½ cup maple syrup
½ cup Green & Black’s Organic Cocoa Powder
Seeds from ¼ vanilla bean
1 ½ tsp nama shoyu

In a Food Processor, combine all the ingredients and process until smooth. The mixture will have a thick consistency. Transfer to a bowl and whisk in the following ingredients:

¼ water
2 tbsp plus 1 tsp maple syrup
½ tsp ground cinnamon

Whisk together vigorously. Use immediately or store in a covered container in the refrigerator for 2 weeks.

Pour Sauce over sliced plantains, bananas or any fruit. Great on apples. Enjoy.

Black Forest Cherry Brownies
Elaina Love
Serves 12

4 ½ cups walnuts (preferably soaked 12-24 hours and dried in a dehydrator if possible)
1 cup medjool dates, pitted
¾ cup carob powder or cocoa powder
2 tsp almond extract
½ cup dried cherries, coarsely chopped

Blend the 3 ½ cup walnuts in a food processor until it turns into a flour-like meal (Save the other 1 cup). Add dates and continue to puree until well mixed. Add carob or cocoa and extract and puree again. Remove contents and into a mixing bowl. Chop remaining walnuts and chopped cherries and mix them in by hand into mixture. Press mixture into a brownie pan, chill and slice

Served best with Berry Compote

Berry Compote

1 cup frozen berries
½ cup medjool dates, pitted
1 tsp vanilla extract

Place in a blender and blend until smooth.