Raw Review’s

Serves 6-8

Place your pan in the dehydrator at 115 degrees for about 4 hours. Serve with coconut creme or as-is warm from the dehydrator. This dish only gets better after a day or so, that is, if you have any left after the first serving.

Recipe can be found at: http://www.therawtable.com/recipecoll/applepie.htm

(click on image to enlarge)

Ingredients

• 2 cups almonds
• 3 stalks raw celery, diced
• 3 green onions, thinly sliced
• 1 tablespoon chopped parsley
• 3 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon pink or celtic salt, finely ground
• 2 dashes cayenne pepper
• ⅓ cup soaked, chopped seaweed (nori or wakame are good)
• 1 cup pine nuts
• 2 tablespoons apple cider vinegar
• 4 pitted dates
• 1 clove additional garlic
• 1 teaspoon additional celtic sea salt
• 1 tablespoon additional lemon juice
• ½ teaspoon each dill, thyme, basil (optional)
• 1 large avocado

Preparation

place almonds, parsley, 3 tablespoons lemon juice, 1 clove garlic, 1 teaspoon salt, cayenne pepper and seaweed in a food processor. process the hell out of it. you CAN make it chunkier if you want, but chop the garlic first. you don’t want to bite into that! place into a bowl and stir in celery and green onions. set aside.

now make the avocado mayonnaise- my favorite part! place pine nuts, avocado, 1 tablespoon lemon juice, 2 tablespoons apple cider vinegar, 1 teaspoon salt, dates, 1 clove garlic, and spices in the food processor. blend it like you never blended before…it becomes really smooth and creamy.

now, mix 1/2 of the mayo with the almond mixture. you can add more if it’s too dry. an option here: i marinated some sun-dried tomatoes for a day in olive oil, apple cider vinegar, and italian spices and then chopped them and added about 1/4 cup. it rocked.

now, build the sandwich! take a big collard leaf and spread some of the mayonnaise in the center. add as much of the ‘tuna’ as you like, and top with sliced avocado, sliced tomato, mesclun greens or sprouts, raw black olives if you like, and freshly cracked pepper. you can sprinkle a little salt on the collard if the mixture isn’t salty enough also. roll it up, cut it in half, and try not to stuff it all into your face at once! EVERYBODY loved this!

 Recipe: http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-
www.goneraw.com

Chocolate Martini (raw)

‘Liquid dessert’ best describes this lusciously creamy cocktail. It does triple duty as well- sans the alcohol it makes delicious chocolate milk or a cozy hot chocolate on those cold winter nights if heated.

Instructions: In a high-speed blender, blend the water and cashews until completely smooth. As long as it’s blended completely smooth, you won’t need to strain it. However, if your blender is not all that powerful, strain the cashew milk so that you don’t have any gritty bits left in the ‘milk’. Add the cocoa powder, agave nectar, vanilla, cacao butter, salt and vodka and blend until incorporated. Pour into a martini shaker filled with ice and shake until chilled. Serve in martini glasses garnished with a few cacao nibs.

 by Vanessa Sherwood
http://gliving.tv/greenchefs/recipes/chocolate-martini/#more-118

(click on image to enlarge)

Serves 2-4

A delicious and light crumbly layered biscuit/cake, perfect for tea parties! Biscuits can be stored to make up cakes anytime with your favourite berries/fruit.

Ingredients

• OAT BISCUITS
• 2 cups of ground oats, (oatflour)
• 2 tablespoon sunflower/sesame or coconut oil
• good pinch salt
• FILLING
• sliced strawberries and banana
• SAUCE
• 2 bananas
• handful macademia nuts (opt)
• pinch salt
• a little vanilla seed scraped from bean

Preparation

OAT BISCUITS Put the flour into a bowl, add sea salt and oil. Rub in the oil to make crumbs. Add a little water to make a dough. Flour your board and roll out dough thinly (about 1/2 cm) Use cookie cutter to make rounds. Layer on tray in dryer and ‘bake’ for about 1 hour at 145, then turn over and turn down heat to 115 for about another hour. You can leave them longer if you want them really dry.

Take about 3 oatcakes to make your tiered cake. Layer with thinly sliced banana and then sliced strawberry. Put on another cake and repeat until you decorate the final topping. Pour over banana cream and dust with cinnamon powder.

BANANA CREAM Make banana cream by blending 2 bananas, vanilla, sea salt with enough water to make creamy consistency. Add a handful of raw macademia nuts for extra creaminess if desired.

ENJOY!

Recipe Author: http://www.goneraw.com/recipes/1378-Strawberry-Shortcake
Website: www.goneraw.com

Serves 2-4

This is a decadent, delicious Sunday morning treat! Based on a recipe from a video by Alyssa Cohen (I was taking notes while watching, so this may be a bit of a variation).

Ingredients

• 5 bananas
• 1 cup macadamia nuts
• 1 cup cashews
• 1 teaspoon lemon juice
• 1 dash Nama Shoyu
• 1 teaspoon water, or more for consitency
• 1 cup blueberries

Preparation

1. Start the morning before by making a banana crepe in the dehydrator. Blend 5-6 bananas and then spread the mix on 1 teflex sheet.
2. Dehydrate 18-24 hours at 95 – 100°.
3. Take your banana crepe out of the dehydrator and cut (should make about 6-8 crepes).
4. Blend the nuts, lemon juice, brags and water to make a creme filling.
5. Put some creme filling in the banana crepe and roll.
6. Top with blended strawberries. Then, sprinkle with blueberries. A serving is likely 1-2 crepes.

You may want to wait a few minutes before serving to allow the strawberry sauce to soften the banana crepes. The crepes are also really good the next day if you leave it in the refrigerator with the strawberry sauce already on the crepes.

Recipe Author: http://www.goneraw.com/recipes/7-Banana-Crepe
Website: www.goneraw.com

(click on image to enlarge)

serves 1-2

tomatoes and pineapple are a fantastic couple. this is a very easy soup, tastes great and is also good in summer…

Ingredients

• ¼ pineapple
• 2 medium tomatoes
• 1 stalk celery
• 1 peace of ginger
• 1 clove garlic
• himalayan salt
• 2 tablespoons olive oil
• fresh cilantro, chopped
• fresh ground pepper

Preparation

just put everything in your blender (except cilantro and pepper) and blend until smoooooth! maybe add a little water to get the blender started. garnish with cilantro and pepper. you could also add some pinenuts on top. give it some blessings and enjoy

(click on image to enlarge)

Serves 4

Ingredients

• 1 box Fresh organic strawberries
• ½ box Fresh raspberries
• 1 Large banana
• 1 cup Almond yogurt

Preparation

Wash and hull the strawberries then cut in half. Wash the raspberries and drain well. Pat dry on kitchen paper.

Puree half the strawberries and raspberries plus the banana in a blender.

Tip the yogurt into a bowl and gently stir in 3 tbsp of the fruit sauce.

Spoon the reserved strawberries and raspberries, fruit sauce and the yogurt mixture alternately into glasses or dessert dishes.

Chill for up to 3 hours before serving. Decorate with fresh mint leaves.

(click on image to enlarge)

makes one neat loaf enough for 4 westerners or 8 non-westerners

here’s real raw halva – and it is as authentic as it gets. i am in palestine – where halva is sold in every open market by the kilo. halva is a sweet sesame confection. this raw version is pretty, delicious, heavy but dense enough to make you stop after a few bites. a great way to get more flax into my daughter’s diet…

(and yes i am well aware that the mulberries i picked this morning look (and taste) far more orgasmic – and that is perfectly fine – to compete with nature is suicide)

Ingredients

• ½ cup white whole sesame seeds
• ½ cup golden flax seeds
• 1 dash vanilla powder, optional
• ½ cup black whole sesame seeds
• ½ cup brown flax seeds
• 2 tablespoons ground carob or cacao, optional
• 1 cup or more pitted dates (juicy ones)
• 2 pinches celtic sea salt, optional

Preparation

this is very simple. at minimum you need some kind of a seed grinder – i like manual primitive tools – i swear they make the food taste better. but if you must.. you can use your coffee grinder or blender to grind.

we are grinding two separate batches. we’ll start with the brighter color (this way we don’t need to wash in the middle because the darker batch takes over).

grind as fine as you can the white sesame with the golden flax and the optional pinch of salt (salt puts sunglasses on the oh so very slight bitter edge of sesame).

optionally add the vanilla.

by hand (if your dates are juicy enough) or in manual mincer or food processor mush and knead enough dates to make it all stick together with a smooth consistency. for myself i use minimum dates – but for pop drinking guests – i go large on the dates so they’ll be more than polite.

now put the first ball aside. and process the next batch with the black sesame, brown flax seed, optional salt, and optional carob/cacao.

now we have two balls.

in the picture i flattened them a little and then rolled them together into a loaf. then cut. but feel free to make your favorite shapes just make sure it doesn’t look like turds!

put in the freezer for half an hour at least to make it nice and firm.

keep refrigerated and eat as soon as you can. with every hour that passes, the fatty acids in the seeds oxidize releasing free radicals like myself.

salam and shalom until next time.