Here is my contribution to the holiday. Please enjoy.
Essene Stuffing 3 cups diced Herb Essene Bread ¼ cup chopped onions 1 cup chopped celery 1 tablespoon poultry seasoning 1 teaspoon sea salt
1 In a large bowl, combine diced bread, onion, celery, poultry seasonings and sea salt.
2 Place mixture on Teflex sheet. Dehydrate at 100 degrees for 3 hours.
I'm taking next week off for Thanksgiving. I feel so blessed that my wonderful stepson has entered our lives again and I want to spend this week reflecting on what my family means to me. I pray everyone enjoys the "day" and has a happy and healthy time. I'll see in a week or so. Peace,Terilynn A special thanks to Beth and another kind person for sharing resources on where to get the Coconut Pipe Knife. http://www.superholder.com/product3.html ANDhttp://cgi.ebay.com/FURA-COCO-COCONUT-OPENER-TOOL-FROM-BRAZIL_W0QQitemZ250183400635QQcmdZViewItem
Falafel Balls with Tzatziki 2 cups sprouted chickpeas 1 cup soaked almonds 1 garlic clove, minced 1/8 cup olive oil 2 tablespoons water 3 tablespoons chopped fresh cilantro 2 tablespoons lemon juice ¼ cup chopped red onions 1 teaspoon coriander 1 teaspoon cumin seed 2 teaspoons sea salt
1 In a food processor, combine chickpeas, almonds, garlic, olive oil, water and cilantro until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, process briefly.
2 Form the mixture into ping pong-sized balls.
3 Place on Teflex sheets. Dehydrate at 110 degrees for 2 hours.
4 Roll falafel balls over and dehydrate an additional 2 hours. The balls should be slightly hard on the outside and soft on the inside.
Yield: 20 balls
Tzatziki 1/2 cucumber, peeled, seeded 1/2 cup cashews 1/4 cup water 1 tablespoon apple cider vinegar ½ garlic clove, minced 3 tablespoons chopped fresh mint 1 teaspoon sea salt 1/2 teaspoon black pepper
1 In a blender, combine cucumber, cashews, water vinegar, garlic and mint. Mix well.
2 Season with salt and pepper. Cover and chill.
3 Serve with cucumber slices, zucchini, carrots and celery.
Although, I'm originally from the Midwest, raised in the West and long to live in the East, I grew up on this Southern dish. Imagine my mom's surprise when I told her she doesn't have to cook collard greens to enjoy them. Who knew? Marinated Collard Greens MARINADE ¼ cup apple cider vinegar¼ cup chopped sun-dried tomatoes ¼ cup chopped scallions, white parts only 1 garlic clove, minced 1 teaspoon red pepper flakes 2 teaspoon sea salt, divided ½ teaspoon black pepper 1 bunch collard greens, washed 1/8 cup olive oil
1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.
2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.
3 Using a knife, cut the through the collard cylinder, making strips. Repeat steps two and three until you have cut all the collard leaves.
4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.
5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.
Servings: 4
Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.
Pot likker is the broth that is left in the pot after boiling greens. For this raw food recipe, the pot likker is the marinade. ;)
Did you know?Hanging a fresh collard leaf over your door will ward off evil spirits.
Have a headache? Place a collard leaf placed on your forehead.
Collard greens are packed with vitamin A, vitamin C, folate and calcium. In addition, they contain potassium, vitamin B2 and vitamin B6, vitamin E, protein, omega-3 fatty acids and iron.
The folks at Serious Eats has declared October 18TH "National Meatloaf Appreciation Day" and to celebrate they have invited all to submit their favorite meatloaf recipe. I love a challenge. So, I created this delicious nut-based meatloaf with spinach and tangy sun-dried tomato ketchup to show, you can have comfort food and still eat raw.
I'm really proud of this dish because it helped me conquer a fear of mine. I can be a bit of a perfectionist when it comes to just about everything I do. Often I try to reach for the stars, falling short alot, but I keep reaching. I'm not perfect. I know shocker, huh?
I want my recipes to look good but more importantly, I want them to taste off the hook. I was fearful that this dish would make me fall short and it wouldn't turn out the way I like. Yes, I realize if it turns out wrong, start over and do it again. Which I have, BUT THIS dish is special. :)
Anywho, I snapped out of that perfectionist mind-set real quick when I remembered this recipe isn't any different than my others.
Although it's not listed, but my love of raw food is the first ingredient in every single one of my recipes. My heart has a hand in the preparation of every raw meal I create and so I'm guaranteed a tasty dish.
I was right, this dish taste darn good, if I say so myself. And like the cooked version, it was delish the next morning.
On today's menu:Spinach-Stuffed MeatloafLemon Green BeansHoney-Glazed Carrots SPINACH-STUFFED MEATLOAF
*2 cup walnuts, soaked for 4-6 hours 1 cup almonds, soaked for 4-6 hours 2 stalks celery, chopped 1/2 medium yellow onion, finely chopped 1 clove garlic, minced 1 cup sun-dried tomatoes, soaked until soft, reserved 1 cup water 2 tablespoons chopped fresh parsley 1 teaspoon poultry seasoning 2 cups fresh spinach, washed and stemmed 2 tablespoons olive oil Juice of one half lemon 2 teaspoon sea salt, divided 1 teaspoon black pepper 1 cup SUN-DRIED TOMATO KETCHUP (recipe follows)
1 Place spinach, olive oil, lemon juice and 1 teaspoon sea salt Ziploc bag and marinate for 1 hour. 2 In a food processor, combine walnuts, almonds, sun-dried tomatoes, 1/2 cup reserved tomato water, parsley, onion, garlic and celery. Add the remaining 1/2 cup water one tablespoon at a time to moisten the meat loaf. Be careful not to over moisten. 3 Place meatloaf mixture in a large bowl. Add poultry seasoning, pepper and 1 teaspoon sea salt. Mix well. 4 Spread meatloaf mixture on a Teflex sheet into a shape into a rectangle 3x9-inches . Place spinach mixture on top. Roll up the rectangle carefully, beginning at the short side and using the sheet to lift.
5 Transfer loaf to a second Teflex sheet. You should have enough meat to create three mini loaves.
6 Cover with sun-dried tomato ketchup. Place in dehydrator at 115 degrees for an hour. 7 Make 1 inch slices of meat and arrange on the Teflex. 8 Dehydrate at 115 degrees for an hour. Turn over slices, spread sun-dried tomato ketchup and dehydrate an additional hour. *Please Note: In the bottom left corner of the ingredient photo is ground brown flax flour. In the preparation of the recipe I found I didn't need it.
SUN-DRIED TOMATO KETCHUP 1 cup sun-dried tomato, soaked, 1/4 c reserved water 1/4 cup raisins, soaked 1 T Italian Seasonings 1/4 tablespoon chopped onion 1 clove garlic, minced Combine ingredients in a blender until mixture is slightly smooth, yet chunky.
HONEY-GLAZED CARROTS 4 cups baby carrots 2 tablespoons honey Juice of one half lemon Dash of sea salt
1 In a small bowl, put honey and salt. Squeeze in lime juice. Whisk ingredients together. 2 Slice the carrots very thin, put them in the honey mixture. Let marinate at least an hour.
Servings: 4
LEMON GREEN BEANS 2 cups green beans, cleaned Juice of one half small lemon Lemon zest 1 tablespoon olive oil 1 teaspoon sea saltDash crushed red pepper
1 Cut green beans in bite-size pieces. 2 Place the beans in a plastic container or Ziploc bag. Put lemon juice, olive oil, sea salt, zest and red pepper flakes in the bag. Let marinate for at least an hour or longer.
Servings: 4 To take nostalgia to the max, serve the meatloaf with Smashed "Potatoes" and Chives.
Flax Bread 2 cup brown flax seeds, soaked for 2 hours 2 cup golden flax seeds, ground into flour 1/4 cup olive oil 1 tomato, chopped 1 tablespoon oregano 1 tablespoon sea salt In a food processor, combine brown flax, olive and tomato. Remove from food processor and place in a large bowl. Fold in golden flax flour and seasonings. Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours. 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). Making the slider hamburger bun: Take a small piece of the flax bread dough and form it into a miniature burger top, take a second piece and form into the burger bottom.
Jalapeno Burgers 1 jalapeno pepper, finely chopped 1/2 onion, finely chopped 1 cup walnuts, soaked for 4 hours 1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water 1 tablespoon Nama Shoyu 1 teaspoon Hamburger seasonings 1 teaspoon sea salt 1/2 teaspoon black pepper In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve. Optional: Dehydrate at 115 degrees for 1 hour.
Sun-dried Tomato Ketchup
1 cup sun-dried tomato, soaked, 1/4 c reserved water1/4 cup raisins, soaked1 T Italian Seasonings 1/4 tablespoon chopped onion 1 clove garlic, minced Combine ingredients in a blender until mixture is slightly chunky.
Jicama Fries1 medium jicama, peeled 2 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/2 teaspoon pepper Slice the jicama, as you would a potato to make chips. Stack a few slices at a time and cut them all into french fry-sized pieces. Place the seasonings in a plastic bag. Lightly coat jicama fries with oil, then place fries in bag and shake until well coated.
Want more miniatures? Try SP Miniatures, they carry non-edible mini fruit and vegetables.
On today's menu: Portobello Steaks Smashed "Potatoes" and Chives "Roasted" Peppers Portobello Steaks
4 large portobello mushrooms, sliced into 1/2 inch1/4 c Nama Shoyu1/4 t black pepper1/8 t red pepper1 garlic clove, minced1/8 t ground nutmegPlace 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. Optional: Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees. Smashed "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 1 t black pepperPlace 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 and pepper.
"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.
Author's Note: The kids are in school, it's getting darker earlier, the weather is getting colder....Fall is upon us and now it's time for a heartier meal to fill our bellies.
I wanted to keep today's recipe super simple, after all it is Labor Day, right? I haven't found a grocery yet that doesn't have some special on corn cobs. So enjoy your day. Happy Labor Day! Corn on the Cob 1 Corn on the cob, husked 1 key lime (or 1/4 piece regular lime) Dash of Sea Salt Red Pepper
Cut the lime and squeeze the juice on the cob. Sprinkle with salt and red pepper and eat. Yum!
Cheesy Noodleroni2 c pine nuts1/2 c sundried tomato, soaked, reserve 2 cups soaking water2 T yellow miso1 t tumeric1/2 t sea salt1/2 t pepper4 c coconut noodlesIn a blender, puree pine nuts, sundried tomatoes, miso, tumeric, sea salt and 2 cups soaking water until smooth. Pour over coconut noodles.AUTHOR'S NOTES: There are those times when you have a taste for Mac N' Cheese. So I altered Brigitte Mars' recipe a bit to create this dish. The kids didn't love the coconut noodle, but my husband and I appreciated the texture and taste. This recipe created about one quart of cheese. Try it over vegetables, dehydrate it to make slices. Have fun with it.
I made this spread for a dear friend who was visiting from Texas. The majortiy of the meal is raw, but there are some cooked items peppered in. I prepared fixings for a basic wrap using two type of wraps — collard greens and Napa cabbage. I created two dipping sauces to go with the wraps, a "peanut" sauce and a sweet and savory dipping sauce. I made marinated baby Portobello mushrooms. My friend and I love Kimchee. I didn't prepare it so I don't know for sure the ingredients that was used, but the fermented cabbage dish is considered a living food. I have never tried to create the dish from scratch, nor will I. What I buy at the Asian markets is darn near perfect and I don't choose to mess with that, whether they use totally raw ingredients or not. I also threw some cooked dumplings and pancakes in the mix. I do have a raw recipe for Korean pancakes that I'm still playing around with. When I feel that's ready I'll post it in the future. The pancakes taste good with Sriracha, a hot chili sauce. And of course there's the seaweed. My kids and I LOVE, LOVE, LOVE seaweed! You can purchase raw seaweed, but this one's not it. My kids and I are known for eating six packages of these babies on a 15 minute car ride home from the store. I'm surprised this package made it to the table. WRAPS1 bunch collard greens, washed1 head Napa cabbage, washedFold a collard green leaf in half and cut the vein out, creating two pieces. Place on a paper towel to dry.Pull the cabbage leaves from the cabbage and place on a paper towel to dry.FILLINGS5 celery, julienned*5 carrots, julienned1 zucchini, julienned1 cucumber, julienned1/2 head of purple cabbage, shredded into strips2 avocados, sliced (NOT SHOWN)3 cups sprouts (NOT SHOWN)Place all the vegetables, sliced avocados and sprouts on a platter.*NOTE: I julienned the celery the night before and put them in water. That is why that are curled.MARINATED MUSHROOMS2 c Baby Portobellos, washed with a damp cloth1/4 c extra-virgin olive oil2 T agave nectar 2 T Nama Shoyu Put ingredients in quart bag and marinate on the counter for 2 hours.SWEET SESAME SEED DIPPING SAUCE 1/4 c agave nectar1/2 c rice wine vinegar1 small bunch of cilantro, leaves only2 T Nama Shoyu2 T Black Sesame SeedsIn a bowl, whisk ingredients together. PEANUT DIPPING SAUCE 1/2 c almond butter1 garlic clove, mincedjuice of 1 lime3 T agave nectar2 T Nama Shoyu2 T water2 T grated ginger1/8 t red pepper flakes1/4 t sea saltIn a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency. (02)
1 sweet potato, chopped ¼ pine nuts, unsoaked 6 dried apricots, soaked until soft, diced ½ teaspoon sea salt, divided
In a food processor, combine sweet potato, pine nuts and 1/4 teaspoon sea salt. Pulse until mixture is like tiny grains of couscous. Be careful not to overprocess.
Strain the mixture through a nut (sprout) bag to remove excess moisture.
Put in a bowl and use a fork to fluff it into couscous.
Add diced apricots and remaining sea salt to the bowl of sweet potato couscous.
SWEET POTATO FRIES1 sweet potato, cut 1/2 inch strips 1 T agave nectar1/2 T olive oil1/2 t nutmeg1/2 t cinnamon1/2 t sea salt Combine ingredients in a plastic bag and shake until well blended. Set aside. CHERRY JAM1 c cherries, pitted1/8 t sea salt Puree ingredients in a mini processor until chunky. Serve with sweet potato fries.
4 c mushrooms, sliced1/2 c rice wine vinegar1/4 c agave nectar1/4 c Nama Shoyu1/4 c extra-virgin olive oil Put ingredients in quart bag and marinate in refrigerator for 2 hours.To warm, place bag in dehydrator on 115 degrees for an hour. OPTIONAL: Garnish with rosemary.
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