Raw Food Recipes [Search results for avocado] 

Avocados are the quickest and easiest meals to prepare. My kids love it. My son eats it straight out of its skin and Taste Tester A prefers it cut up in chunks. Sous Chef D prefers her avocado with tomatoes.

I never really had avocados before I started a raw diet. And I didn't even think of the possibility of eating it by itself. I would eat guacamole, but that was once in a blue moon and only with Mexican food.

I'm so happy that I discovered for myself the joys of this smooth, creamy fruit. Yum!

Avocado slices with lemon
Serves 2

1 avocado
Juice of ½ lemon
1 teaspoon flax seeds
1 teaspoon pepper
1 teaspoon sea salt

Cut the avocado in half. In the shell cut avocado into slices. Place ½ avocado slices on a plate. Squeeze lemon juice over the slices. Sprinkle on ½ teaspoon flax seeds, pepper and sea salt. Garnish with a lemon wedge. Repeat with other half. Serves 2.

Updated 1-11-11

Diana says: I also want to mention one thing I learned from a few sources when reading about eating healthy and that is that you should grind flax seed. The outer layer is too hard for our system to break down, so to get the health benefits you should grind it.



Terilynn says: Diana is absolutely right.

Falafel Balls are one of my favorite things to make and I enjoy thinking outside of the box and creating unique flavor combinations.
Southwestern Falafel Balls with Avocado Spread

Southwestern Seasoning Mix
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon dried oregano

1 tablespoon ground coriander
1 tablespoon sea salt
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper

Combine seasonings in a Mason jar and give a good shake. Stores in the refrigerator for up to 1 month.

Avocado Spread
1 cup cashews, soaked for 1 hour to soften
Juice of 2 limes
¼ cup water
2 avocado, mashed
1 tomato, seeded, finely chopped
¼ cup chopped red onion
1 teaspoon sea salt

Combine cashews, lime juice and water in a blender; process until smooth and creamy. Transfer to a bowl. Stir in avocado until well combined. Fold in tomato, onion and salt. Refrigerate, covered until ready to use.

Southwestern Falafel
2 cups sprouted chickpeas
1 cup almonds, soaked
1 garlic clove, minced
¼ cup olive oil
2 tablespoons water
2 green onions, finely chopped
Juice of 1 lemon
1 small bunch cilantro, leaves only
2 tablespoons southwestern seasoning mix
1 teaspoon sea salt

Microgreens

Combine chickpeas, almonds, garlic, olive oil, water and cilantro in food processor until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, briefly pulse until onions are combined but still intact.

Shape the falafel mixture into small ping-pong-size balls. Place balls on mesh screens and dehydrate at 115 degrees for 6-8 hours. The falafels should be slightly hard on the outside and soft on the inside.

Place patties on a bed of micro greens. Serve with a gallop of avocado spread. Serves 4

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January 5, 2011 — Day 5

12:13 p.m. salad (mixed greens, spinach, romaine, carrots, cucumbers, Dijon, nutritional yeast) at work

3:30 p.m. Kombucha at work

4:20 p.m Coconut Date Logs and Cardamom Cake with Rosewater cream at work

6:30 p.m. Pure Power Bars with Man on the Raw at home

7:15 p.m. Salad (Romaine, cucumber, tomato, avocado, very hot jalapeno) at home with Man on the Raw

January 6, 2011 — Day 6

10:30 a.m. Berries ‘n’ Cream smoothie (almond milk, raspberries, strawberries, bananas, dates); a shot of E3live at work

11:45 a.m. Salad (mixed greens, romaine, carrots, cabbage, cucumber, nutritional yeast, Dijon dressing) at work

3:15 p.m. Apple at work

7:15 p.m. Sweet and Spicy Cabbage with avocado at home with Man on the Raw

Sweet and Spicy Cabbage
1/2 head green cabbage, chopped
1/2 red onion, thinly sliced
1/2 carrot, grated
1 tablespoon Agave nectar
1-2 teaspoons Chili Garlic Sauce (not raw product), or more depending on how spicy you want it
1-2 teaspoons sea salt
juice of one lemon

2 avocado, peeled and cubed

Toss cabbage, onion, carrot in a bowl. Add agave, chili garlic sauce salt and lemon. Mix well. Let set for 10 minutes.

Serve with avocado cubes.

At the Water Cooler
What is your favorite raw food dessert?
(enter your answers in the comment box)

It has been 7 years since Jennifer Cornbleet published her groundbreaking book, Raw Food Made Easy for 1 or 2 People. Judging by the state of my own tattered copy of the original, it's about time for a new edition. I have to admit, I was a bit curious on how the best-selling classic could improve.
Well lo and behold, Jennifer has indeed improved and expanded on her already stellar cookbook.

From the beginning, Raw Food Made Easy has been an informative book that contained easy and delicious recipes that can be made in minutes and that worked every time. The revised version has managed to keep what was attractive with its predecessor (quick and simple) and add a few items that the readers have requested over the years.
For example, for those who count calories, every recipe contains nutritional information, including calories, protein, fat, carbohydrate, fiber and sodium. New chapters that have been added are focused on the ever-so-popular green smoothies and tips on traveling in the raw. The most important aspect of the revised Raw Food Made Easy is that it houses 50 more new recipes with a wider range of ingredients.
For those who may be hesitant to jump into a raw food diet for fear of not knowing where to start, rest assured: Jennifer provides an informative “Kitchen Setup” section that lists kitchen equipment, staple ingredients and a weekly grocery list. She also includes “Raw Basics” that explains the soaking of nuts, seeds and dry fruit and also includes a tools and techniques sections that details everything you would need to set up your raw food kitchen. And to completely take the guess work about out of 'what should I eat today', the book provides breakfast ideas and menu plans for lunch and dinner.
Whether you are new to preparing raw foods or an accomplished home chef this is a great book to have you your collection.

One of the most quickest and satisfying dishes in the book is the Avocado Boat.
Avocado BoatYield: 1 Serving½ avocado, peeled and pitted¼ cup Salsa, (p. 76) or Mango Salsa (p.77)
Use a teaspoon to removed a small amount of the avocado flesh to create a cavity. Fill with the salsa. Serve immediately.
Modifications:I replaced salsa with ¼ cup of Man on the Raw's Confetti Zucchini Relish
Confetti Zucchini RelishYield: ½ cup 1 zucchini, chopped1 red bell pepper, chopped2 tablespoons chopped red onionJuice of ½ lemon1/8 teaspoon black pepper1/8 teaspoon salt
Toss the ingredients together in a bowl.
Coming in a close second to a quick and easy recipe is the Cucumbers with Fresh Mint Salad. It took all of five minutes to prepare start to finish. In the recipe, I used Pineapple Mint from our garden, it was a surprisingly nice complement with the cumin.

Cucumbers with Fresh MintYield: 1 Serving
1 cup peeled, seeded, and diced cucumber¼ cup peeled and shredded carrot (optional)1 tablespoon minced fresh mint1 teaspoon freshly squeezed lemon juice½ teaspoon extra-virgin olive oil¼ teaspoon crushed garlic1/8 teaspoon saltDash ground cuminDash ground pepper
Put all the ingredients in a medium bowl and toss to combine. Let sit for 5-10 minutes before serving to allow the flavors to meld. Stored in a sealed container in the refrigerator, Cucumbers with Fresh Mint will keep for 3 days.

Modifications: Doubled the recipeUsed a little less than ¼ cup shredded carrotUsed Pineapple Mint
Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the San Francisco Bay area and internationally. For more information about Jennifer, visit www.learnrawfood.com. For book orders visit here.

Collard greens provide an excellent source of calcium, zinc, folate, manganese, vitamins C, A and K.

4 collard large leaves, cleaned
1 avocado, cored and sliced
6 baby carrots, sliced into matchsticks
1/2 cucumber, sliced into matchsticks
1 cup sun-dried tomato paste (recipe follows)
1/2 cup clover sprouts
1/2 cup wasabi dipping sauce (recipe follows)

1 Fold the collard green in half lengthwise and with a knife, remove the center stem from each leaf. You should have 8 leaf-halves total.
2 Spread 1-2 teaspoons of sun-dried tomato paste on each leaf. Top with cucumber, carrots, avocado slice and sprouts. Roll the leaf.
3 Serve with wasabi dipping sauce.

Servings: 2
Yield: 8 rolls

SUN-DRIED TOMATO SPREAD
1/2 c sun-dried tomatoes, soaked, reserve water
2 garlic cloves, minced
1 small tomato, remove seeds, diced
1 date, pitted and soaked
1 T apple cider vinegar
1 T olive oil
1 T Italian seasoning

Combine all ingredients, except sun-dried tomatoes in a food processor. Add sun-dried tomatoes last, along with reserved water to create a thick mixture.

Yield: 1-1/2 cups

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
Yields: 1/2 cup

I'm continuing the Labor Day theme throughout the week by showcasing "labor less" dishes. These recipes are super simple, uses six ingredients or less and or are lightning quick. I know I have a winning dish when the two little ones fight over it.
Chocolate Pudding1 avocado, diced¼ c raw agave nectar, or more to taste¼ c cocoa powder¼ c water2 t vanilla extract ¼ t sea saltPlace avocado, agave nectar, cocoa powder, vanilla extract and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency.Want another avocado recipe that's "labor less"? Try Avocado slices with lemon.
UPDATED: June 1, 2010

For the next few months (or year?) The Daily Raw Blog will work its way through the 350 plus recipes in “The Complete Book of Raw Food” edited by Lori Baird and Julie Rodwell.

Modifications: Did you notice I was changing some of the recipes? Well, that's going to happen. I'm not a purist as far as this endeavor goes, and there will be some changes based on lack of ingredients, equipment, ambition, etc. I will let you know what I did or didn't do. No biggie.

Recipes. Have you bought the book yet? If not, I don't blame you. I'm not hating, I'm broke, too (but I'm going to win the Powerball any day now).

The recipes posted will be my versions of the original recipe or if the recipe is really, really good and I will forget about copyrights for a moment.

If not...

Here are some suggestions for if you want the recipes I don't print:

#1 go to the page number in the book (if you have it)

#2 try the link of the creator of the recipe. They might have it on their website.

#3 Google it

If you still can't find it or just too lazy to do the above mentioned (don't worry, I ain't mad at you), shoot me an email (yahoo.com) and I'll type it and send it to you. On the downlow, of course. Shh.

But don't get carried away. Believe it or not I do have a life away from the computer. Okay that was a total lie, I'm constantly on the computer.

But I have to make an appearance in front of the kids or they get worried how their going to be fed. This little challenge of mine is to have fun. I'm having a total ball doing it and I hope you enjoy reading about it.

Anyhoo, I thank you bunches for reading my blog after my hiatus and I have it on good authority that I will be around for a very long time.

Terilynn

Recipes from the Complete Book of Raw Food.

1. Rejuvelac, p. 9
2. Applenut Salad, 54
3. Asparagus Avocado Salad, 54
4. Broccoli & Carrot “Noodle” Salad, 55
5. Cabbage Salad, 55
6. Caesar Salad, 56
7. Chakra Salad, 57
8. Citrus, Avocado and Mango Salad, 58
9. Cocochina Salad, 59
10. Cucumber Crunch, 59
11. Dulse Sprout Salad, 60
12. Easy Kim Chee Salad, 60
13. Fast Avocado Salad, 61
14. Kale Mixed Green Salad, 62
15. Karyn’s Tomato and Pea Salad, 63
16. Lentil Salad, 63
17. Marinated Baby Bok Choy Salad, 64
18. Marinated Collard Ribbons, 65
19. Nature’s First Slaw, 66
20. “No” Egg Salad Spread, 67
21. Orange Spinach Salad, 67
22. Quinoa Tabouli, 68
23. Rainbow Veggie Slaw, 69
24. Red-Hot-Pepper-Powerman’s Tasmania Tandoori Cucumber Salad, 70
25. Simple & Saucy Cucumber-Coconut Salad, 71
26. Spinach Hiziki Salad, 71
27. Summer Salad, 72
28. Superfood Tabouli, 73
29. Thai Cucumber Seaweed Salad, 73
30. Thai Salad, 74
31. Trio of Shaved Cabbages with Sweet Sesame vinaigrette, 75
32. Wakame Escarole Salad, 76
33. Weird Salad, 76
34. Wild Rice Salad, 77
35. Winter Salad, 77
36. Yammy Sea Salad, 78
37. I Can’t Believe It’s Not Waldorf Salad, 79
38. Almond Dressing, 80
39. Asian Dressing, 80
40. Creamy Cumin Salad Dressing, 81
41. Creamy Italian Dressing, 82
42. Creamy Mac Ranch Dressing, 82
43. Dragon’s Dressing, 83
44. Green Onion Dressing, 83
45. High Vibe Dressing, 84
46. Hiziki Salad Dressing, 84
47. Honey Mustard Dressing with Poppy Seeds, 85
48. Indian Mango Curry Dressing, 85
49. Oil-Free Dressing, 86
50. Pineapple Anise Dressing, 86
51. Premier French Dressing, 87
52. Robert’s Hemp Lemon Caesar Dressing, 87
53. Sweet Basil Oil Salad Dressing, 88
54. Tahini Dressing, 88
55. Wild Live Undressing, 89
56. Abeba & Anna’s It’s Really Soup!, 91
57. African Spicy Sesame Soup, 92
58. Avo Soup, 92
59. Blended Salad, 93
60. Borscht, 94
61. Broccoli Soup, 94
62. Butternut Squash Soup, 95
63. Carrot/Orange/Pumpkin Soup, 95
64. Celery Chowder, 96
65. Cold Nectarine Dessert soup, 96
66. Creamy Bell Pepper soup, 97
67. Cream of Shiitake soup, 97
68. Fresh Corner Gazpacho, 98
69. Gazpacho, 99
70. Mango soup, 100
71. Mushroom Soup or Gravy, 100
72. Raspberry Cream Soup, 101
73. Raw Thai Lemon Coconut Soup, 101
74. Seaweed Chowder, 102
75. Squash and Kumquat soup, 102
76. Sweet China soup, 103
77. Sweet Potato soup, 104
78. Thai Coconut Curry soup, 104
79. Thai Soup, 105
80. Tomato Wild Rice soup with Rosemary Croutons, 106
81. Udon Noodle soup with Green Onion, 107
82. Vitality Soup, 108
83. Watercress Pear Soup, 108
84. Ants in a Canoe, 110
85. Ants on a Log, 110
86. Chili Pistachios, 111
87. Mustard-Ginger Pumpkin Seed Crunchies, 111
88. Olive Buckwheat Snacks, 112
89. Portobello Mushroom Marinated and Stuffed, 113
90. Spicy Almonds, 114
91. Spicy Party Mix, 115
92. Spicy Seed Mix, 116
93. Tasty Sea Snacks, 117
94. Watermelon Mountains, 118
95. Cheese Pierogi, 118
96. Crispy Spring Rolls, 119
97. Crunchy Fries with Ketchup, 120
98. Dolmades, 120
99. Eddie’s Spring Rolls, 121
100. Fresh Spring Rolls In Romaine Leaves, 122
101. Fried Mushrooms, 123
102. Marinated Veggies, 123
103. Mesquite Melts, 124
104. Onion Bhajis, 125
105. Pepper-Corn Boats, 126
106. Pesto Mushrooms, 126
107. Roasted Bell Pepper Cheese & Mushroom Risotto, 127
108. Romaine Roll-ups, 128
109. Sauerkraut, 128
110. Scrumptious Samosa, 130
111. Spring Rolls, 131
112. Spring Roll Wraps, 131
113. Sweet and Sour Neatballs, 132
114. Thai Cannelloni Bites with Pine Nut-Herb Pate, 133
115. Tomato Cocorella Appetizer, 134
116. Zucchini Cashew Sour Cream Treats, 134
117. Zucchini Satay with No-Peanut Sauce, 135
118. Banana Tahini Drink, 138
119. A Berry Delicious Drink, 138
120. Broccoli, Kale and Celery Juice, 139
121. Brutus is Scared, 139
122. Cabbage and Carrot Juice, 140
123. Captain’s Powerhouse, 140
124. Cardamom Cooler, 141
125. Chockie Milkshake, 141
126. Coconut Drink, 142
127. Cranberry Wine, 142
128. Cucumber Number, 143
129. Energized Smoothie, 143
130. Fractal Fortnight, 144
131. Frozen Cho-Shake, 144
132. FUN, 145
133. Ginger Ale, 146
134. “Give Me Greens!” Sweet Milkshake, 146
135. Grape-Celery Cooler, 147
136. Green Lemonade, 147
137. Heavenly Chai, 148
138. Hopping Wild, 148
139. Malted Vegetable Juice, 149
140. Mango Lassi, 150
141. Molotov Cocktail, 150
142. Morning Glory, 151
143. Pink Elephant, 151
144. Persimmon Nog, 152
145. Seaside Smoothie, 152
146. Spicy Pear, 153
147. Strawberry Patch, 153
148. Sunrise, 154
149. Sun Tea, 154
150. The Candy Floss Tart, 155
151. Vanilla and Sesame Shake, 155
152. Wake Up Ginger, 156
153. Wandering Monotrome, 156
154. Warm Apple Punch, 157
155. Almond Cinnamon Bread, 159
156. Apple Cinnamon Bread, 160
157. Corn Bread, 161
158. Garlic Rosemary Sourdough Bread, 162
159. Sun-Dried Tomato Pesto Nut Loaf, 163
160. Zucchini Bread, 164
161. Almond Flax Crackers, 165
162. Buckflax Savory Crackers, 166
163. Corn Off the Cob Crackers, 167
164. Jameth and Kim’s Original Flax Crackers, 168
165. Corn Tortillas, 169
166. Flax and Corn Crackers, 170
167. “Pizza” Crackers, 171
168. Raw Tortillas, 172
169. Really Veggie Crackers, 173
170. Rosemary Croutons, 174
171. Rye Bread Sticks with Avocado Sauce, 175
172. Sweet Golden Crackers, 176
173. Abeba’s Corn Chips, 176
174. Barbecue Chips, 177
175. Curly Crisps, 178
176. Joe’s Chip Shop Chips, 178
177. Hemp Corn Chips, 179
178. Nut Chips, 180
179. Almond Milk, 182
180. Almond Cheese or Yogurt, 183
181. Almond, Hazel or Sunflower Milk, 184
182. Brazil Nut Mylk Magic, 184
183. Cashew Yogurt, 185
184. Green Hemp Milk, 186
185. Quickest Tahini Milk, 186
186. Chedda Sauce, 187
187. Cheddary Cheeze Spread, 188
188. Macadamia Cream, 189
189. Macadamia Nut Cream Cheese, 189
190. Mild Almcheddar cheese Crumbs, 190
191. Parmesan Cheese, 191
192. Banana Bites, 193
193. Granola, 193
194. Grawnola, 194
195. Maple Hemp Nut Bars, 195
196. Marvelous Muesli, 196
197. Pink Porridge, 197
198. Spiced Strawberry Granola Crunch, 197
199. Viktoras’ Secret Raw Horamola, 198
200. Vanilla Bean Porridge, 199
201. Double Stuffed Tomatoes, 200
202. Eggplant Pizza, 201
203. Italian Rawsage, 202
204. Italian-Style Zucchini Pasta Pesto, 202
205. Karie’s Lasagna, 203
206. Living Pizza, 204
207. Mock Spaghetti, 205
208. Raw-Violi, 205
209. Walnut Stuffed Peppers, 206
210. Youktoras Have a Heart Pizza, 207
211. Avocado Burritors, 208
212. Calabasa Relleno with Pico de Gallo, 209
213. Chili Rellenos, 210
214. Fajita Vegetables with Chili Pistachios, 211
215. Haiku Burritos, 211
216. Mexican Stuffed Peppers, 212
217. Soft Tacos, 213
218. Vegetable Paella, 214
219. Wild Mushroom Fajitas, 215
220. Beggin’ For Bangkok Broccoli Bombast Bonanza, 216
221. Chinese Wild Rice with Tender Vegetables, 217
222. Chow Mein Memory, 218
223. Curred Kofta Balls in Cashew Tomato Curry Sauce, 219
224. Easy Pad Thai, 220
225. Easy Sushi, 221
226. Herby Stir-Fry, 222
227. Roast Tofu with Satay Sauce, 223
228. Thai Wild Rice with Spring Vegetables, 224
229. Assorted Vegetables with Almond Chili Sauce and Bean Sprouts, 225
230. Broccoli with Chedda Sauce, 226
231. Broccoli with Red Pepper Dressing, 227
232. Coconut Rice, 228
233. Endive Cups with Ragout of Wild Mushrooms and Chili Tamarind Sauce, 229
234. Erie Ojibwa Rice, 230
235. Falafels, 230
236. Fig Stew, 231
237. Live Gardenburgers, 232
238. Lotus Manitok, 233
239. Miss Lill’s down Home Marinated Greens, 234
240. Neat Balls, 234
241. NutMeat, 235
242. Nutmeat Stroganoff, 235
243. Oh My Chili, 236
244. Pecan Almond Stuffed Mushrooms, 237
245. Raw Ratatouille, 238
246. Seeded Noodles, 238
247. Shiitake Croquettes with Puree of Yellow and Red Peppers, 239
248. Snappy Unfried Peask 240
249. Spinach and Potato Latkes, 241
250. Sun Garden Burgers, 242
251. Super Asparagus Wraps, 243
252. Super Broccoli Quiche, 243
253. Thai Crane’s Nest in Coconut Curry, 244
254. Toona, 245
255. Walnut Burgers, 246
256. What’s for dinner Loaf, 247
257. Best Ever Almond Nut Pate, 249
258. Carrocado Mash, 250
259. Carrot and Tomato Spread, 250
260. Heart Warmin’ Fruit Spread, 251
261. Honey Butter, 251
262. Horseradish, 252
263. It’s Not Really Mayonnaise, 253
264. Mediterranean Black Olive & Walnut Tapenade, 253
265. Miso Mayo, 254
266. Pico de Gallo, 254
267. Spicy Cilantro Chutney, 255
268. Sunny Dill Seed Spread, 255
269. Sunny Pate, 256
270. Sweet Mango Chutney, 258
271. Walnut Pate, 258
272. Already-Alive Atomic Really all Right Astounding Alfredo Sauce, 259
273. Better-Than-Fish Sauce, 260
274. Bon Apricot Sauce, 260
275. Date Syrup, 261
276. Eastern Kung-Foo Cashew Sauce, 261
277. Golden Applesauce, 262
278. Jalil’s Tomato Sauce, 263
279. Mushroom Gravy, 264
280. Plum Sauce, 264
281. Pad Thai and Thai Wild Rice Sauce, 265
282. Spicy Ginger Marinara, 266
283. Spinach Pesto, 267
284. Sweet Apricot Sauce, 267
285. Sweet Miso-Ginger Sauce, 268
286. Sweet and Sour Sauce, 268
287. Sweet and Spicy Chili Sauce, 269
288. Tomato Sauce, 270
289. White Sauce/Salad Dressing, 270
290. Carrot and Cilantro Dip, 271
291. Carrot-Corn Salsa, 272
292. Cucumber Raita, 272
293. Creamy Herb Dip, 273
294. Dahl, 273
295. Guacamole, 274
296. Loveliest Live Almond Hummus, 275
297. Papaya Macadamia Nut Salsa, 275
298. Pine Nut Sour Cream, 276
299. Ranch Dip or Dressing, 276
300. Raw Hummus, 277
301. Salsa Fresca, 278
302. Tahitian Almond Dipping Sauce, 278
303. Tomatillo Salsa, 279
304. Apple Raisin Cookies, 281
305. Blueberry Snow Cookies, 281
306. Carob-Cherry Thumbprint Cookies, 282
307. Chewy Apricot Cookies, 283
308. Fruity-Mint Patties, 284
309. Gooey Mint Cookies, 284
310. Haystacks, 285
311. Meltaway Peppermint Patties, 286
312. Pecan Sandies, 287
313. Sunflower Raisin Cookies, 288
314. Valya's Almond Orange Cookies, 288
315. Amazing Coconut Fudge, 289
316. Candied Pecans, 290
317. Carob Fudge Brownies, 291
318. Carob Nut Brownies, 292
319. Carob Walnut Fudge, 292
320. Cashew Date Frosting, 293
321. Christmas Balls, 293
322. Divine Truffles, 294
323. Pistachio Halvah, 295
324. Raw Candy, 295
325. Sergei’s Amazing Truffles, 296
326. Sesame Honey Crunch Bars, 296
327. Sweet (blue-green) Balls, 297
328. Vanilla Crème, 298
329. Raw Apple Pie, 300
330. Carob Mint Pie, 300
331. Coconut Cream Pie, 301
332. Coconut Lime Tarts, 302
333. Creamed Strawberry Pie, 303
334. Decadent Vanilla Carob Halva Pie, 304
335. De Lime Pie, 305
336. Fresh Strawberry Pie, 305
337. Mango Tart with Pecan Fig Crust and Rambutan Coulis, 306
338. Mud Pie, 307
339. Papaya Pie, 308
340. Carrot Cake, 309
341. Carrot Pineapple Shortcake with Mesquite Flour and Sweet Cashew Cream Cheese, 310
342. Celebrate the Good Times Cake, 311
343. Five-Minute Raw-Berry Shortcake, 312
344. Holiday Fruitcake, 313
345. Just Like Cheesecake, 314
346. Kumquat and Nutmeg Cheesecake, 315
347. Party Carrot Cake, 316
348. Wedding Cake, 317
349. Yummy Cake, 318
350. Banana Ice Cream with Chocolate or Carob syrup, 320
351. Cashew Gelato, 321
352. Choconilla Ice Cream, 321
353. Coconut Banana Split, 322
354. Mangoes Marinated in Golden Ginger Syrup with Lychee Ice Cream, 323
355. Pistachio Raspberry Ice Cream Pie, 324
356. Rainbow Sherbet, 325
357. Smooth Coconut Ice Cream, 326
358. Tutti Frutti Ice Cream, 327
359. Whip the Mister, 327
360. Aloe Super Mousse, 328
361. Cacao Crème, 328
362. Carob Pudding, 329
363. Coconut Flan with Orange Glaze, 329
364. Dreamy Rice Pudding, 330
365. Fruit Parfait, 330
366. Fruity Flaxseed Pudding, 321
367. Macadamia Pudding, 331
368. Mousse de Naranja, 332
369. Papaya Banana Pudding, 332
370. Pecan Pudding, 333
371. Purple Brosia, 334
372. Raspberry and Physalis Dream, 334
373. Semolina Pudding with Figgy Jam, 335
374. Toffee and Raspberry Fool, 335

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12:30 p.m. Large salad (spinach, romaine, mixed greens, purple cabbage, carrots, cucumber and sprouts with Living Light's raw Dijon dressing) at my desk at work.

2:30 p.m. Kombucha at my desk at work.

6:45 p.m. Lettuce Wraps with Man in the Raw

This post is dedicated to Candace and my other Raw Buddies at Living Light. Candace and I had a nice discussion on what to put in lettuce wraps. I offered a few suggestions, sunflower pate, veggies, sprouts and such.

But it totally slipped my mind one of my favorite lettuce wraps. Avocado Ceviche. I call it a ceviche because it's not quite a guacamole. Although all the players are there (tomato, pepper, cilantro) it is not prepared like a guacamole would be. And the bonus was it was quick and easy to make.

Avocado Ceviche
serves 2

2 avocados, peeled and diced
1 Roma tomato, seeded and diced
1 Serrano pepper, diced
1/2 cup cilanto, chopped
1 tablespoon lemon juice
Sea Salt, to taste

Lightly toss avocado, tomato, pepper and cilantro in a large bowl. Toss in lemon juice and season with the sea salt.

Serve with 8-10 Romaine lettuce leaves (Red or Green leaf lettuce works great also) and your favorite fixings (we used cucumber and carrot strips, parsley and scallions)

At the Water Cooler
What are some of your favorite fixings for lettuce wraps? Leave your faves in the comment box.

Here's a grown-up version of nachos to celebrate the day. And while you're chowing down on the nachos read the "I Love Nachos Day" ecards you sent to each other.

Chili Lime Flax Crackers1/2 cup ground brown flaxseeds1/4 cup soaked golden flaxseeds1/2 tablespoon chili powderJuice of one lime1/4 teaspoon sea salt
1 Combine ingredients in a large bowl until well mixed.
2 Spread mixture as thin as possible Teflex sheet.
3 Dehydrate at 110 degrees for 5 hours. Flip crackers over, remove teflex sheet and dehydrate an additional 5 hours.

Pepper Flax Crackers1 cup soaked golden flaxseeds
1/2 tablespoon black pepper1/2 tablespoon red pepperJuice of one lime
1/4 teaspoon sea salt
1 Combine ingredients in a large bowl until well mixed.

2 Spread mixture as thin as possible Teflex sheet.

3 Dehydrate at 110 degrees for 4 hours. Flip crackers over, remove Teflex sheet and dehydrate an additional 4 hours.

“Refried Beans”
2 cups sunflower seeds, soaked for 2 hours
1 cup sun-dried tomatoes, soaked for 1 hour
½ teaspoon miso
3-4 tablespoon Mexican seasonings
1 tablespoon olive oil
2 tablespoon agave nectar
1 jalapeno, chopped
2 green onions, chopped
2-3 sprigs cilantro leaves only
Sea salt, to taste

1 Process all ingredients; expect jalapeno, onions and cilantro, in a food processor. Add a few tablespoons of water at a time and process until you get a smooth consistency.

2 Add jalapeno, onions and cilantro and pulse a few times to combine.

Pear Salsa1 pear, finely diced1/2 red bell pepper, finely diced1/2 shallot, finely diced1/2 jalapeno, finely diced5 sprigs cilantro, leaves onlyJuice of one half lime1/4 teaspoon sea salt
Toss ingredients together.
As usual my dear hubbie doesn't work in measurements. I did pin him down (which was kind of fun) to give me the salsa ingredients.

Cory's salsa
tomatoes
garlic
onion
cilantro
jalapeno
lime juice
sea salt

Toss ingredients together.

Guacamole
one avocado
Cory's salsa Sea salt, to taste

1 Peel and mash the avocado in a bowl.
2 Add one or two tablespoons of Cory's salsa. Combine well. Add sea salt
Other Nacho toppings
Avocado cubes Black OlivesGreen Olives
Jalapenos
Lettuce
Sour Cream
Walnut Taco Meat

9:30 a.m. Fruit Smoothie with Mila at home

11:30 a.m. Salad with red onion and avocado and Mila

12:10 p.m. Spanish olives at home

12:15 p.m. half a avocado with Spanish olives

2:30 p.m. Man on the Raw's Mystery Superfood Smoothie

5:15 p.m. A bowl of kelp noodles with broccoli, carrots and scallions at home

6:13 p.m. Avocado at home


One of my favorite things to eat is collard green wraps with Sun-dried tomato spread, cucumbers, sprouts and avocado. Cucumber Bird's Nest is a variation of that. I wanted to make it an appetizer because that's what I'm in to right now.
1/2 cucumber, sliced into 1/4-in, it should be about 18 slices1 avocado, dicedclover sprouts
SUN-DRIED TOMATO SPREAD (1-1/2 c)1/2 c sun-dried tomatoes, soaked, reserve water2 garlic cloves, minced1 small tomato, remove seeds, diced1 date, pitted and soaked1 T apple cider vinegar1 T olive oil1 T Italian seasoning
Combine all ingredients, except sun-dried tomatoes in a food processor. Add sun-dried tomatoes last, along with reserved water to create a thick mixture.
To assemble, spread sun-dried tomato mixture spread on top of cucumber slices. Arrange a small stack of sprouts and then 2-3 pieces of avocado on the tomato mixture.

My goal for The Daily Raw is to publish my original recipes without many repeats. From time to time I will posts my Keep It Simple Snack. These are recipes of various recipes (that I have blogged) that are used together in a different way.
It's a way to show that as long as you have the items in the fridge you can whip up something in five minutes or less. SAL (Sprouts, Avocado and Lettuce) Sandwich
2 slices sun-dried tomato bread1 T sun-dried tomato spread1 small lettuce leaf1 small bunch of clover sprouts1/4 avocado, cut into slices
Smear the sun-dried tomato spread on the bread. Top with lettuce, sprouts and avocado. Put other slice on top and voila!
Serve with Sweet Potato Couscous with Apricots.
Take a peek at the directory to the left for the recipes of the sun-dried tomato spread, sun-dried tomato bread and Sweet Potato Couscous.

“Doesn’t that clean you out?”

My sister’s right, my husband and I had been raw on and off for the past three years and I had been pretty consistently, mostly 100 percent raw for the past few months.

Recently, a slight bit of hypocrisy filled my heart and I secretly wondered to myself this…

For as long as I had been practicing being a raw foodist…for as many times as I sang the praises of eating raw to my friends and family…and the brief moments I felt a bit superior to those who were slowing killing themselves by eating cooked food while I was living to be 120 because of uncooked foods…it dawned on me, I am still overweight.

No wonder the people who watched me gloat on my pulpit couldn’t take me serious. I didn’t look like what a raw foodist should look. I was a fraud.

Don’t misunderstand. I’m all for eating raw; it’s the best thing for my body. I have energy, I’m happier; more patient with the kids (all ten of them, oops sorry four) and the list goes on. I love being raw, I love talking about raw foods, I love preparing raw meals, I love meeting other raw foodists. I love raw.

But my body was proof that I hadn’t followed the raw lifestyle on a consistent basis.

Granted, I had been pregnant for the past two years and my hormonal cravings for Chipotle burritos always seemed to win out in the race to stay raw but there was always room for improvement.

And that starts now, well tomorrow. Tomorrow I begin the my 92-day juice feast adventure.

I don’t anticipate it being easy, especially when my seven-year old comes to me with a mouth full of Cheetos and brags that she can fit five in at once. "Great for you honey, now try that with some carrots."

But knowing myself, if it were easy, I wouldn’t want any part of it.

If I may step back on my high horse for a moment and say that I have seen the radiate glow and it’s raw food and for me it will begin (again) with the feast.

“Well, I’m going to end up hating you.”

Stunned, I asked my sister why.

“Because, you’re going to be skinny.”

God I hope so.

Here are a few items I need to begin my feast:

• Angela’s e-book. . .check
• Fresh, organic produce. . .check
• Juicer (brought out from of storage). . .check
• Blender and nut bags. . .check
• Hemp, flax and coconut oil. . .check
• MSM, Cascara Sagrada, digestive enzymes, yada, yada, ya...check
• Sympathetic husband. . .check
• Hot springs date with sympathetic husband. . .sexy
• Tongue scraper. . .kind of kinky
• Artsana enema bag. . .don’t ask

My last (solid) supper

Collard green wraps

4-5 collard green, de-veined (you should have 8-10 wraps)
sun-dried tomato paste (recipe below)
2 cucumber, sliced
2-3 carrot, sliced
1 avocado, sliced
1-2 handfuls of sprouts

Sun-dried tomato paste
1 cup sun-dried tomato, soaked for hours
½ avocado
½ tomato
1 garlic clove
Water to make paste smooth
Sea salt, to taste

Process in food processor.

Spread the paste on the a collard and pile on the veggies, sprouts and avocado.

I love salads and I go through cycles of greens to match the seasons. In the winter, I enjoyed hearty kale salads, this spring I was digging the bitter, yet lightweight frisee and coming into the summer I am moving on to herbs and parsley seems to be the herb du jour.

Parsley Salad
1 bunch curly parsley, stems removed, coarsely chopped
1 cup cherry tomatoes, seeded, quartered
1 cucumber, peeled, chopped
1 avocado, peeled, cubed
Juice of 1 lemon
1 tablespoon hemp seeds
1 teaspoon sea salt

Mix parsley, tomato, cucumber and avocado in a large serving bowl. Pour in lemon juice and toss until vegetables are well-coated. Sprinkle with hemp seeds and sea salt. Give a gentle toss. Serve.

9 am green smoothie at work

9:30 a.m. Mila and green smoothie with celery stick at work

11 a.m. kale chips at work

1:20 p.m. Garden Blend soup with Salad (mixed greens, avocado, carrots, pickled onions, sprouts, raw Dijon dressing) and flax crackers at work

3:55 p.m. Carob and Cacao Brownies in the car

5:30 p.m. Bowl of Cherries at home

6:30 p.m. Granola at gal pal Kristina's house

7:30 p.m. Kelp Noodles with avocado and dulse flakes with Kristina at her house

Avocado Burritos by David Wolfe, p. 208

Since my last Juice Feast ended in March 08, I felt as if I were on a downward spiral into the abyss. I have been riddled with guilt for giving myself the wonderful gift of Juice Feasting and (becoming healthy) only to have pissed it away.

For two years I was sad, lost and confused. I was reaching for some joy in the form of pizza, Sangria and cigarettes. I haven’t been able to rid myself of that sinking feeling you get when you are trapped in quicksand. That is, until now, until I created David Wolfe’s Avocado Burritos.

Ok, before you send me to the loony bin, let me explain. It wasn’t that the recipe itself is spectacular, sorry Mr. Wolfe, it’s isn’t. It’s just guacamole. This recipe re-ignited my passion for preparing raw foods and to sharing the things I discover with you. Who would have thought the uncomplicated ingredients of avocados, jalapenos and tomatoes wrapped in lettuce leaves would cause me to smile and find a spark of happiness in my heart.

The aroma of the produce as I mashed away, the enthusiasm I received styling the dish, the gratification of taking a picture and the waterworks that fell as I wrote these words. I finally feel like I belong somewhere, even if it’s confined to a blog. I am absolutely, completely, utterly fine with that.

All this was as much of a shock as orange juice in this recipe. Who would have thought to replace traditional lime with orange? I guess that‘s why he is who he is. Different, neither good nor bad, just different. Well, thank you all the same, David Wolfe.

9:34 a.m. Orange Jewels Smoothie at home

1:41 p.m. Parsley and Avocado Salad at home

2:08 p.m. 1/2 avocado

8:01 p.m. Lettuce wraps at home

9:15 a.m. Green Juice

12:12 p.m. Kelp Noodles and my Creamy Coleslaw

5 minutes later added an avocado

1 p.m. 1/2 avocado with lemon juice, salt and pepper

1:35 p.m. a forkful of Man on the Raw (very spicy) concoction — a Hot Cranberry relish (Dried Cranberries, endive, carrots, radishes, parsley and Serrano peppers with agave nectar and sea salt)

2:45 p.m. final taste test of creamy coleslaw at home
4:00 p.m. Creamy Coleslaw, Guacamole and Cucumber and red pepper salad at Kristina's son's party

5:15 p.m. Seasoned pumpkin seeds at Kristina's son party5:30 p.m. second helping of Creamy Coleslaw at Kristina's son's party

8:30 p.m. Creamy Coleslaw and wine at home with Man on the Raw

9:45 p.m. Wine and Creamy Coleslaw (with raisins added; the raisins brought a nice chewy textural contrast to the crunchy coleslaw) at home watching A Nightmare on Elm St. with Man on the Raw
Sunday, January 23, 2011 — Day 23 11:30 a.m. Green Smoothie with Man on the Raw at home

2:30 p.m. Salad while reading at home

5:30 p.m. glass of wine (I know, yet another wine) while doing laundry

5:50 p.m. Medjool Dates at home

6:37 p.m. Salad (Romaine, red cabbage, cucumber, scallions, avocados lemon juice) with my son and Buzz Lightyear

7 p.m. 2nd bowl of salad with cranberries thrown in

Asparagus
Select — Spears with a vibrant color and no bruises or blemishes. The buds at the tip should be tightly close. Peak Season: March to May

Store — Remove any bands that bind the spears together and put the bases of the steams in a jar filled with 2” of water. Change the water daily to keep asparagus fresh longer. Refrigerate for up to 3 days.
Trim — Hold one end of the asparagus spear in each hand and bend the stalk. It will naturally break at the point where it is tough.　

Recipe #35 and #36 of "the Complete Book of Raw Food" Endeavor

Asparagus Avocado Salad by Rita Romano, p. 54
Honey Mustard Dressing with Poppy Seeds by Elaina Love, p. 85

This refreshing salad combines the crispiness of asparagus with creamy avocado and tangy grapefruit.

9:20 a.m. Green Smoothie and E3Live Shot at work

10:45 a.m. Green Smoothie with Mila and Celery stick at work

11:45 a.m. Snacking on a couple of celery sticks at my desk

2:43 p.m. Mixed Greens with a raw tortilla, guacamole, salsa, Mexican cabbage and a student-made salad dressing at work

5:20 p.m. snacking on figs at home while talking to Man on the Raw

5:30 p.m. Cacao Beans at home

6:48 p.m. Large salad (mixed greens, spinach, romaine, cucumber, avocado, carrots) with throw-together dressing (red bell pepper, avocado, agave, EVOO, apple cider vinegar) at home with Man on the Raw

7:35 p.m. Green juice at home while writing this post and watching my babies cook dinner with Man on the Raw

You would be so proud! I woke up this morning at 6 a.m. and tried out the skates. I skated, scooted, walked baby steps, wobbled and rolled backwards down a hill, but I didn't fall. No ice packs today Keely.
I played a solid 20 minutes before rain chased me and my skates inside. What a way to start a morning.
What about you, how did your morning start off?