Posts Tagged ‘recipe’

Breakfast Recipe: Raw Muesli

If you think that fresh fruit for breakfast might be a bit too light for you, or if you feel especially hungry one day, this raw food recipe is guaranteed to fill you up and it tastes delicious.

Preparation time: 10 minutes

Ingredients:

• 1 banana, sliced into rings
• 1 apple, cubed
• ½ handful brazil nuts, sliced into small pieces
• 1 handful almonds or other type of nuts, whole or sliced
• 1 handful dates, fresh or dried, chopped into small pieces
• 1 handful of raisins (presoaked)
• 1 handful of prunes
• 1 handful of goji berries
• 1 handful of coconut chips
• Almond milk (How to make almond milk?)

Equipment:

All you need is a bowl and spoon for mixing!

Preparation:

1. Prepare all ingredients as above
2. Mix all ingredients well
3. Pour on milk
4. Top with prunes/strawberries/blueberries and coconut chips

Enjoy!

This recipe was provided by Marat, who resides in Leeds, UK. Marat is the raw enthusiast behind the website RawPublic, where he features daily raw food recipes and tips for a healthier lifestyle. Marat’s favorite thing about about raw foods is eating 100% raw; he says he is full of energy and passion for life!

Red Pepper & Hemp Soup

Mmmmmmm mmmmmm good! Here’s a soup recipe that is sure to excite your tastebuds. And it’s very easy to make.

Why are raw soups so great? Well, for one thing, they’re chock full of enzymes, nutrients, and fiber, but their blended texture makes them highly digestible. This means they’re great for anyone who suffers from impaired digestion, or simply for any occasion when you need to give your digestive system a little TLC (illness; pre- or post-workout; when you’re rundown). They’re also quick and easy: raw soups don’t require making a perfect roux, waiting for vegetables to soften, or spending hours watching a pot simmer. And for most of us, soups evoke sweet childhood memories of simplicity and comfort.

If the thought of eating soups cold upsets you, don’t be deterred: it’s perfectly OK to heat them gently over a very low flame until they’re room temperature. If you’re not strictly raw and don’t care to be, go ahead and warm them up as much as you’d like! This soup is sweet, creamy, and a little nutty tasting, but what really makes it shine is the kick from lemon juice and turmeric. It’s quick, nourishing, and—for those of you who are hung up on that whole protein thing—rich in protein, too. Enjoy it!

Ingredients:

• 2 extra large (or 3 regular) red peppers, seeded and roughly chopped
• ½ cup hemp seeds
• ½ tsp salt
• 2 tbsps lemon juice
• ½ tsp curry powder
• ¼ tsp turmeric
• 1 tsp Braggs liquid aminos
• Black pepper to taste
• 2/3 cup water (or to taste – this will depend on how thick or thin you like your soup)

Equipment:

• Blender

Directions:

Place all ingredients in a blender. Blend until smooth and creamy. You may want to begin with ½ cup water and adjust based on texture as you go along! And that’s it! This is a one-step soup. If you want, you can add garlic or onion to mix it up a bit to taste.

Of course, soup is lonely without a giant salad by its side:

Spinach, radicchio, broccoli. All together now:

This recipe was submitted by Gena Hamshaw is a nutritional counselor with an emphasis on raw foods, digestive health, and detoxification. Based in Manhattan, she works with men and women around the country to find lasting means towards better health. She is also the author of the popular blog, Choosing Raw, where she shares recipes, tips, and musings on the raw lifestyle. Among her favorite recipes is the uber-simple raw banana soft-serve, which can be found here: http://www.choosingraw.com/this-post-will-change-your-life/.

If you have a fabulous raw food recipe, visit our submissions page for how to submit it to our site.

Raw Almond Pate

This pate smells absolutely amazing, so let us warn you now, upon making it, you will be tempted to eat it all! Pate is such an amazing raw dish, it can be served over a bed of greens (surrounded by cucumbers, tomatoes, carrots, etc) and also as a dip for your sprouted flax crackers and other veggies (or as several have already done, just load it up on a plate and eat as is). Either way, everyone agrees, it’s magically delicious!

This recipe serves 4 people.

Ingredients:

• 4 cups of soaked sliced almonds (raw)*
• 8 spring onions
• 3 celery sticks
• 2 1/2 cups organic broccoli slaw**
• large squeeze of lemon juice
• pinch of Celtic sea salt

*You should soak the almonds about 24 hours in advance. Sounds time consuming, right? But actually, it couldn’t be easier. On the night before you plan to make the recipe, simply measure out 4 cups of sliced raw almonds and place them into a bowl. Then fill it with water and leave it to sit overnight (we suggest using your stove to store it). Then the next morning, change the water (drain it and refill again). By that evening you’ll be ready to go.

**Broccoli slaw is generally a mix of shredded broccoli stems and shredded carrots. It is dry so there is no dressing already on it. Some variations may include purple cabbage and other veggies. It can be purchased prepackaged at your local grocery store. Buy organic if you can. You can also make it, and save the broccoli florets for juicing later (or include them) .

Directions:

1. Chop up the celery and spring onions. Mix with the almonds and broccoli slaw and place into your food processor (for a smoother consistency, use a blender). If your food processor is too small to handle of these at once, simply put in even portions at a time, placing the finished pate into a mixing bowl.

2. Once all ingredients are processed or blended, transfer them into a mixing bowl. Add a squirt of lemon juice and sprinkle some Celtic sea salt on top (to taste).

3. Use a wooden spoon to mix all the ingredients together. Serve immediately or refrigerate to eat later.

Bonus: If you want to get fancy, whip out your ice cream scoop and serve the pate that way for presentation. Your friends/family will be amazed and you will leave them wanting more.

StRAWberry Banana Ice Cream

You probably think that raw ice cream will never compare to the real thing. Well, this recipe is sure to prove you wrong!

Strawberry Banana Ice Cream

• 1 small frozen banana
• 1 cup frozen strawberries
• 1/3 cup cashew milk*

That is it my friends…it really couldn’t be more simple!! The natural sweetness from the fruits was more than adequate and the cashew milk gave the creaminess needed. Simply blend the frozen fruit up together in the high speed blender and then added the milk. It solidified into this sublime ice cream instantly. If you do not have a high speed blender you should add the milk in at the same time as the frozen fruit; this will allow the blades to mix all of the ingredients more efficiently. You may have to place it in the freezer for it to become completely solidified. Or, you can also try to put the ingredients into a food processor.

Serve this to friends and family and they’ll never guess that it was raw ice cream. It is simple to make and delicious in both taste and texture.

Best of all, since it was made with healthy ingredients, there’s no need to feel guilty for eating this sweet treat. This is truly a recipe for guilt free ice cream.

*Cashew milk: If you are not ready to make your own nut milk yet, you can swap this out for an almond milk that you would find at your local grocery store. Or, if you are feeling fabulous and up for the challenge, you can make the raw cashew milk by following the steps below.

Cashew Nut Milk:

• 1 cup cashews – leave to soak over night
• 1 T agave nectar  (or you can use dates instead)
• 1 1/2 cups of filtered water
• (you can also add vanilla seeds from pod for added flavoring)

1. Place the cashews in a small bowl and pour over some filtered water and leave to soak over night.
2. The next day, rinse the cashews thoroughly and drain well.
3. Place them into a high speed with 1/2 cup of filtered water and blend up until all the nuts become liquid form.
4. Add the agave nectar and the rest of the water to reach the sweetness and consistency you desire. It is all about getting it to the right taste and consistency for you.
5. Then store the milk in a glass bottle and keep it in the fridge. It will last a couple of days.

Note: If you do not have a high speed blender, you can always use a normal speed blender but simply strain the nut milk through a nut bag (or cheese clothe) before storing in the fridge.

This recipe was provided by Loulou; she is an English Las but presently lives in France, near Nice with her French Husband Stophy. Her favorite raw food is apples. Visit her blog at http://rawloulou.blogspot.com for additional recipes and adventures in raw food.