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Recipes
Enjoy the recipes you find here! They will occasionally change, so check back often!
PLEASE send us your raw food or whole food recipe's and we'll post them too!
This is a terrific way to help and inspire each other!
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Simple Lunch
I posted this recipe to my blog first, and friend, Zoë, left a comment with her wonderful addition to it! :)
I think that cilantro is the wonder green in terms of flavor! :)
2 avocados - chopped
chopped roma tomato
fresh sprouted alfalfa sprouts (my winter garden)
chopped cucumber
chopped cilantro
a dash of celtic sea salt
I crumbled some leftover chili flax crackers that I had made in the dehydrator on top. That's it! Super fast & super tasty!
You could use pita's, or your choice of whole food crackers, or corn chips.
Zoë's suggested additions:
try adding frozen corn, red bell pepper and some lime juice - divine as a salad or dip.
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Almond Sauce Stir Fry
Make brown rice according to package or cookbook directions. Make as much as you need for your family size.
While your rice is cooking, stir fry (Stir frequently) over medium to medium high heat, the following in coconut oil:
Broccoli
Carrots
Cauliflower
Then add to stir fry:
zucchini
onions
red pepper
Next, add to stir fry:
mushrooms
kale
chard
Optional: Any other veggie/squash you like! :)
While your rice is cooking and your veggies are frying, boil 4 cups of water.
Put 3/4 cup of raw almonds into a bowl, and pour the 4 cups of boiling water over them. Let sit for about 4 minutes. Drain water off.
Pop the skins off of the almonds. Do this by pinching one end of them. Be careful, as they will shoot off somewhere; you might have 'flying almonds'. :)
Put de-skinned almonds into your Vita-Mix blender.
Add the following to your Vita-Mix:
3/4 cup pure water
1/4 to 1/2 cup olive oil (I use 1/4 cup)
1 LARGE garlic clove
Juice of 1/2 of organic lemon
1 tsp. celtic sea salt
1/4 tsp. pepper
1/4 tsp cayenne pepper (Use less if you like it less spicy)
Blend almonds and remaining ingredients for 2 minutes or until smooth and creamy.
To serve: Layer rice in bottom of each soup bowl. Next, layer the veggies. Top with almond sauce.
Alternatives: Instead of rice, put veggie and almond sauce mixtures into Pita's, or wraps or taco shells.
You could also add black or pinto beans to this recipe - either mix them in with the rice or create a 'layer' of beans. If using canned beans, rinse them well before heating.
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Crunchy Broccoli Bell Salad
(Excerpted from Unleash the Power of NatureFoods, 50 Revitalizing Foods that Heal Your Body, Promote Radiant Health & Rejuvenate Your Life by Susan Smith Jones, Ph.D. available from Amazon.com)
Note: I highly recommend this book!!!
Use organic ingredients if possible
Serves 3 to 5
2 cups broccoli stalks, peeled and diced (I use the floweret's too)
3 bell peppers, red, yellow and orange, de-seeded and diced (I use all red peppers)
3 scallions, diced
2 ears of corn, cut off the cob
2 celery stalks, diced
1/2 cup raisins or goji berries
1/4 cup raw sunflower seeds
Combine all of the ingredients and drizzle with your favorite dressing. (I use no dressing - it is delicious all by itself!)
Variation: Replace sunflower seeds with chopped walnuts, almonds, pecans, or cashews. Also, try adding diced jicama, asparagus, cauliflower, red onion, and / or grated carrots.
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Fresh Apple Cake
(Excerpted from Hopkins' Healthy Home Cooking available from Love to Learn @ www.lovetolearn.net)
Moist and delicious, there is no need to frost this rich cake.
Use organic ingredients if possible.
4 cups diced apples
1 1/3 cup raw unfiltered honey
2 Tbsp. olive oil
3 Tbsp. applesauce
2 eggs
3 cups whole wheat pastry flour
2 tsp. baking powder
2 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. Celtic sea salt
1 cup raisins (I like Thompson raisins)
1 cup chopped walnuts
Blend oil, eggs, honey, applesauce. Stir in diced apples. Combine dry ingredients and mix in well. Stir in raisins and nuts. Pour into a 9 x 13 pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean.
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Cucumbers
Peeled or unpeeled cucumbers
Squeeze fresh organic lime juice over them.
Sprinkle lightly with Celtic sea salt and chili powder.
Enjoy!
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Collard Slaw
(Use organic ingredients if possible) Serves 8
4 large collard leaves – grated or sliced fine
6 small or 3 very large kale or swiss chard leaves (Can use rainbow / bright lights chard as well) grated or sliced fine
2 – 3 carrots – grated
½ head green cabbage – shredded or sliced
½ cup golden raisins
Dressing for Collard Slaw:
¾ to 1 cup Grapeseed Oil Vegenaise (Available at Fred Meyer in the organic food refrigerated section & also your local food co-op)
4 tsp. white wine vinegar
½ tsp. celtic sea salt
1 Tbsp. raw unfiltered honey
Black pepper – season to taste
Mix together slaw ingredients. In a separate bowl, mix together dressing ingredients. Add dressing ingredients to slaw. Mix well. Best if refrigerated for 1 hour before eating, but can eat immediately.
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Buckwheat Peach (Fruit) Pancakes:
(Use organic ingredients if possible) Serves 4 to 6 people
2 cups rice or almond milk
2 tsp. fresh lemon juice
1 cup buckwheat flour
1 cup whole wheat pastry flour
1 ½ tsp. baking powder (Aluminum free, such as Rumford brand)
½ tsp. celtic sea salt
¼ tsp. baking soda
1 egg
2 Tbsp. grape seed or olive oil
1 Tbsp. maple syrup
2 fresh peaches (chopped into small pieces) May use 2 bananas (sliced), or blueberries, or raspberries, etc.
Mix rice or almond milk with lemon juice. Let stand 5 minutes.
Combine flours, baking powder, salt and baking soda in medium bowl.
Beat egg. Add to milk mixture. Whisk in oil and maple syrup.
Stir flour mixture into milk mixture. Fold in fruit.
Lightly oil griddle with grape seed or coconut oil.
Cook until batter bubbles and pancakes begin to brown. Flip.
Great served alone or can serve with organic maple syrup in moderation.
Note: These pancakes take longer than your typical pancake to cook. These pancakes are a wonderful breakfast to serve to kid’s! Serve with some fresh fruit on the side as well.
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Papaya Avocado Salad
(Always use organic ingredients if possible)
1 extra large papaya (Carribean Red) or 3 - 4 regular size papaya's (Cut into bite size chunks)
2 Avocado’s (Cut into bite size chunks - Do this right before serving)
2 Tbsp. Red Pepper (chopped fine)
1/4 Cup Red Onion (chopped fine)
2 Tbsp. Cilantro (chopped fine)
Sauce for Salad:
1/8 Cup Olive Oil
2 Tbsp. white wine vinegar
Pinch Celtic Sea Salt
Pinch Pepper to taste
Pinch Cayenne Pepper
Pinch Chili Powder
Juice from 1 Lime
Mix sauce ingredients. Add red pepper, Red onion and cilantro. Stir. Add papaya and let sit a while in refrigerator so flavors can blend. Add Avocado right before serving. Enjoy!
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Bean Burritos
1 Tablespoon grapeseed oil, coconut oil or olive oil
1 onion - finely chopped
3 cloves garlic - pressed or minced
1/2 red pepper - finely chopped
1 can organic black beans or 2 cups cooked
1 cup cooked brown rice or quinoa (Pronounced Keen-Wah)
2 tsp. chili powder (Or less if you don't want it as spicy)
1/2 tsp. ground cumin
1/2 tsp. celtic sea salt
grated raw goat's cheese (Optional)
(If your husband doesn’t wish to eat this way, then fry up a bit of hamburger for him to add to his portion for this recipe.)
If using canned organic beans, heat, then drain. If using your own cooked beans, drain when finished cooking. Set aside beans after draining. Saute onion, garlic and red pepper in oil until the garlic is fragrant - just a few minutes. Add beans, rice and spices. Simmer together.
Make guacamole with your favorite guacamole recipe or mash 1 avocado with 2 tsp. lemon juice, 2 Tbsp. salsa.
Serve on a whole wheat or corn tortilla, or an Ezekiel brand tortilla / wrap. Spread guacamole on tortilla or you can top with the guacamole. Scoop bean / rice mixture onto tortilla.
Serve with options:
shredded lettuce
spinach
chopped tomatoes
salsa
guacamole
cut onions or scallions
green onions
chopped tomatoes
top with grated raw goat cheese (sparingly)
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