Raw Food Recipes [Search results for Vita Mix] 

Broccoli, Kale and Celery Juice by Vita Mix, p. 139

I fear after this post, Vita Mix will enter my home and revoke my high-speed blender privileges. Since I am juice feasting, I was eager to try this recipe. Most of the food I will be making over the next few months I won’t taste, so the few beverage recipes that are juice, I of course, want to drink. This is not the case with this beverage. It is not a juice, it’s a smoothie…kind of.

The recipe is straightforward, using minimal ingredients. A few broccoli flowerets, half of celery stalk, a bit of kale, carrot and smidgen of apple. Preparation is a no-brainer. Drop all the components into the blender with ice and cold water, blend and viola, yuk.
I believe that was the word my husband used to describe this drink. He said it tasted of thick broccoli swamp water. That’s a consequence I was heading out to see “The Princess and the Frog” with our youngest daughter. That too, is set in the Bayou.

Maintaining my persistent mind-set and not wanting the recipe (or my first real posting back) to be a complete failure, I strained the brew through a nut bag, creating a green liquid.

I concur. Yuk!

On the MenuRecipes #48-#55 of the Complete Book of Raw Food EndeavorAvo Soup, Stephen Arlin, p. 92Chili Rellenos, Robert Yarosh and Lisa Sota, p. 210Soft Tacos, Matt Amsden, p. 213Tomatillo Salsa, Vita-Mix, p. 279Pepper-Corn Boats, David Klein, p. 126Pico de Gallo, Shazzie, p. 254-255Coconut Flan with Orange Glaze, Matt Samuelson, p. 329 (I didn’t get a chance to make the glaze, used orange zest instead; kids didn’t mind)
Almond Orange Cookies adapted from Valya's Almond Orange Cookies, Valya Boutenko, p. 288Corn and Chia Chips, The Daily Raw Café (adapted from Jonathan Weber’s Corn off the Cob Crackers, p. 167-68 — recipe to follow)Spicy Mexican Salad from the book “Becoming Raw” Chili-Lime Jicama Sticks, The Daily Raw Café (recipe to follow)

Carrot and Cilantro Dip by Shazzie, p. 271

I give you permission. You have my permission to use a bit of sea salt on all the recipes in The Complete Book of Raw Food that doesn’t have it listed.

Salt, (in this case) sea salt, is our friend. It enhances and brings out the flavors within the dish.

It is puzzling to me how many recipes in the book do not include some form of salt.
Although the cilantro in this dip provides a bit of the salty taste I seek, it’s not enough to carry the dish. It was only after I added a pinch or so of sea salt the flavors sang and danced.

If you are not in too much of a rush to try the dip, I would suggest making it and let it hang out in the refrigerator overnight. The flavors and fragrances, particularly the cilantro and onions, became more prominent. Your taste buds will thank you.

I used my Vita-Mix to combine the ingredients, but because of the carrots, you get more of a chunky consistency rather than creamy, or the texture could have been my lack of the hand blender it suggested using. I’m willing to bet it was the carrots.

Anyhoo, overall this dish was delish and please don’t forget to pass the salt.

All these items are not necessary to eat and enjoy raw foods(a knife will do in most cases) but they make creating raw dishes more fun.

Blender or high-speed blender (Vita-Mix)
Dehydrator (Excalibur)
Extra Teflex sheets for dehydrator
Food processor
Juicer
Hand blenders
Coffee grinder
Spiralizer
Mandoline
Measuring cups
Measuring spoons
Mason Jars (pint and quart sizes)
Gallon Jar
Sprouting Jar with Wire Mesh top
Funnels
Rolling Pin
Wooden Cutting Boards
Various Kitchen Knives
Butcher Knife (great for opening coconuts)
Knife Sharpener
Cheesecloth
Nut Bags
Wooden Spoons
Spatulas (various sizes, including an offset spatula)
Whisks (various sizes)
Garlic Press
Potato Masher
Strainers (various sizes)
Grater
Cookie Cutters
Cake Molds
Pizza cutter (great for scoring flax crackers)
Citrus Juicer
Spring form pans
Tart Pans
Mixing bowls
Storage containers
Lettuce Spinner
Ice cream maker

Go here to stock your pantry.

"….Do you think you'll be starting at the beginning of the book and working through every page, or jumping around it?”

Thank you Angelique for your comment and feel free to call me Hopalong Cassidy because I am jumping all over the place…sort of.

The best course of action methinks would be to start with what I feel are the easiest recipes. The criteria is those using minimal ingredients, equipment and time. Start off loosey goosey, you know?

The complex recipes will come to pass, just not right out the gate. Some recipes build upon each other, for example Rejuvelac is made before a nut cheese. And let’s not forget the fun part of creating raw foods (wink, wink) the soaking and sprouting and dehydrating. I will tell you now, those recipes are not happening anytime soon.

I will try to let you know what’s coming up ahead of time so you can follow along and prepare the recipes yourself.

Starting with the Rejuvelac on page 9 and traveling onward my count was 375 recipes, (if you count something different, please share.) So if my calculations don’t fail me, that’s about 7-8 recipes per week to make a finish within the next year.

THE DOWNSIDE: because of copyrighting laws I won’t be able to print most of the recipes, so if you don’t have the book you might be out of luck.

ON THE UPSIDE: I will provide lots of photos. Yeah!

Let’s begin.

On next week’s menu (in no posting particular order):

1. Ants on a Log by Karie Clingo (p. 110)
2. Broccoli, Kale and Celery Juice by Vita Mix (p. 139)
3. Avocado Burritos by David Wolfe (p. 208)
4. Green Lemonade by John Larsen (p. 147)
5. Ranch Dip or Dressing by Elaina Love (p. 276)
6. Fast Avocado Salad by Stephen Arlin (p. 61)
7. Raw Candy by David Wolfe (p. 295)