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The Next Level of Raw Recipes!

Back by popular demand I have MORE RAW RECIPES FOR YOU! The previous raw recipes at the beginning of the blog were more basic, only using a juicer and a blender. Here we will not be using a juicer or doing any juicing (but if you want to learn more about juicing I do have a free youtube video coming out and I do have plenty of information on that in my “Curing Root Causes with Dietary Secrets” course too), but only a blender and a food processor. And we will very much be taking things to the next level with your raw food preparation and eating! So I hope you are ready and excited about these next level raw recipes! I’ll be starting with the most fundamental and easy, and working my way up to the most complex.

 

Raw Almond Milk

This recipe is exceedingly simple. I imagine that when you read this recipe, if you have been drinking almond milk bought from the store (and pasteurized) that you’ll have one of those smack-yourself-on-the-head type moments. But luckily, now you do know how simple it is to make your own, and you can start doing so immediately!

Ingredients:

-1 cup raw almonds
-3-4 cups filtered water (I use a Pur filter)
-4 Dates, pitted (+/- 2 depending on size) or Agave/Maple or your favorite sweetener syrup
-1 Vanilla Bean (Or 1 tsp Vanilla Extract)
-1 Pinch sea salt
-Additional Flavorings to taste: Cinnamon, Cocoa, Nutmeg, Cloves, Chicory, etc.

Procedure:

1.) Soak the almonds at least overnight to not only soften but activate them, and if possible continue to soak them for a few days so that they can actually sprout, which will be exponentially more nutritive. Then strain and discard the water they were soaked in.

2.) Blend the soaked/sprouted almonds in a blender with the 3-4 cups of filtered water. Any ingredients in the additional flavorings that are not already powdered and which you may not want to consume chunks of, such as the cloves, chicory, or if you are using raw cocoa beans, etc, you should also add here. Blend for a moment or two until the almonds are fully pulverized and the water is milky in appearance.

3.) Strain the milk through a cheese cloth into the container you wish to contain it in. Make sure you squeeze out all of the liquid. You may now discard the almond pulp to your compost heap (assuming you have one haha) or you can even try to put it to use in another recipe if you are a serious culinary artist!

4.) Return the almond milk to the blender with the dates/sweetener and any of the other additional flavorings, and blend again for a quick moment until pureed. And then return to your container where the almond milk will keep in your refrigerator for about 3 days because it is raw. If you need to store it for longer it must be frozen.

And ENJOY!! Raw Almond Milk is a delicious luxury to have! Also, you may substitute raw cashews or many other types of raw nuts if you like, such as hempseeds, hazelnuts, etc.

Ok on to the next…

 

Raw Cucumber Avocado and Lime Soup with Cilantro

I am so excited to bring you this recipe as it is my absolute favorite raw recipe. Has been ever since I first tried it at my local hip trendy progressive restaurant and became literally addicted to it. I now eat it on an almost daily basis when possible. This soup has a very smooth, cool, tangy flavor and a texture/mouthfeel to match. It tastes very much like yogurt of sour cream, or can even taste close to what a pickle tastes like, depending on how you make it and the proportions of the various ingredients. So if you are not a fan of tangy type of flavors you may not like this, especially if you go heavy handed on the lime and cilantro, which I do because I love those flavors, but some of the people who have tried the way that I make it have not liked it. However most people LOVE this soup, and I hope you do too! This recipe is also extremely easy to make, which makes it easy to integrate into your daily life as a staple of your diet, and is EXTREMELY Nutritive. You will find this recipe very easy to double (I have always made a double batch every time I made it), or calibrate the different ingredients/flavors to your specific tastes (as I also do). All of the ingredients should be about equivalent in size (medium cucumber to medium avocado and lime) unless you are intentionally using more of one. If you can only find small cucumbers and large avocado, use two cucumbers and one avocado, or vise versa in an opposite case, etc.

Ingredients:

-1 Cucumber
-1 Avocado
-1-2 limes (depending on size and your personal taste)
-1/4 cup or more of cilantro depending on your taste (I am very heavy handed on it, using 1/2-3/4 of a cup)
-A Dash of Salt
-Pure Filtered Water

Procedure:

1.) Peel the Cucumber and chop. Remove the avocado flesh. Chop the Cilantro. And combine ingredients into the blender, squeezing the lime juice in with them.

2.) Pour the filtered water into the blender, filling it to about halfway up the level of the ingredients, depending on how thick or thin you want your soup.

3.) Blend until smooth.

4.) Add salt to taste (I have found that you barely need any, if any at all), and add more water or cilantro and lime if necessary to taste. You may also some yogurt/keifer if you want or perhaps a pinch of cayenne pepper, but I have found that this recipe is best when kept minimalist, as some works of art are.

Store in the refrigerator for about 3 days. This can be frozen but I have found the freezing often will mess up the consistency and texture, and so unless you have a bunch of ingredients that need to be used immediately, I do not recommend freezing.

And ENJOY! I hope you love this soup as much as I do! It is super healthy and makes a great lunch or appetizer to dinner.

My Son’s Simple Raw Salad Recipe

My son invented this recipe when he was 5 years old.  Like most kids he didn’t like having to eat his vegetables, yet somehow ironically this came to his mind one day and he instructed me to make it for him and we’ve both loved it ever since.  Its so simple and easy to make and both you and your kids will love it too!  Simply peel, dice and toss together the following ingredients:

1 Large carrot or two small ones

1/2 a large cucumber or 1 small one

2-4 apples depending on how much of the previous 2 vegetables you used.  You want there to be the same amount of apple as the two previous ingredients combined

Then simply squeeze the juice of a half or whole lemon over the salad, through a strainer so the seeds do not fall in, and then toss the ingredients with the lemon juice and enjoy!  It is super delicious and nutritious!

 

Raw Hummus

Many people love hummus and enjoy it as a popular “health” food, but it is actually not as healthy as most think. Store baught hummus is pasteurized, processed (often highly), and very fatty (with no enzymes to aid in digestion). Here is a much healthier raw alternative that I think you will find easy to make and much more preferable to the store bought packaged varieties.

Ingredients

-2 Cups Dry Garbanzo Beans (Note that you may also substitute Cashews, or even Zucchini!)
-2 Tbsp Sesame Seeds (or Tahini if you can’t find them)
-2 Tbsp Extra Virgin Olive Oil
-2 Lemons
-1 Cup Pure Filtered Water
-2 Cloves Garlic (Or four if they are small or you really love garlic)
-Paprika (and Cayenne pepper if you like it)
-Sea Salt
-Onion Powder to taste
-Salt and pepper to taste
-Pine nuts (optional)
-Parsley (optional)
-1/2 tsp Cumin (optional)
-Other Optional Ingredients: Olives, Red Bell Pepper (roasted if you wish, though of course that is not raw), scallions, dried veggies, horseradish, or whatever other vegetables or herbs you wish to throw in really!

Procedure:

1.) Soak the Garbanzo Beans for 24 hours, and then let sit for 2-3 days to allow them to sprout. Also soak and sprout the sesame seeds if you wish, however I personally do not even feel that sesame/tahini is entirely necessary in hummus so you can skip this step or omit the ingredient totally if you wish. If using cashews, the same soaking/sprouting procedure applies. If using Zucchini, simply peel and chop. Some Garbanzo beans from certain sources may not be viable and may even be irradiated or treated with chemicals, and they may not take readily to sprouting. Some may simply sprout from soaking but oftentimes soaking may actually ferment the beans. If you are unsure of your source make sure you wash them thoroughly and then look up the proper method for sprouting beans, or you can sprout by soaking them and if you notice them start to ferment you can cook them too in order to kill any bad bacteria. If you are looking for the easiest method for making the hummus simply use zucchini.

2.) Combine the Garbanzo Beans (or Cashews or Zucchini) into a food processor with all of the other ingredients. Hold off on the parsley and pine nuts if you wish for them to be a garnish. Also be sure not to season too heavily before you get the chance to taste it!

3.) Blend until smooth. Then sample and season to taste. Then garnish if you wish and serve & enjoy! To keep it raw and bread free you can use as a dip for with vegetables, as a salad dressing, as a spread for in lettuce wraps with chunks of vegetables and “Mock tuna salad”, (these are an alternative to sandwiches/wraps and are described in the next recipe), or however you wish!

And there you have it! Your own Raw Hummus simple and easy as 1,2,3! Now on to our last and much more complex raw recipe of the day. Only for the more serious raw fooder.

 

Raw Sprouted Nut Salad (Popularly known as “Mock Tuna Salad” or “Mock Chicken Salad”), with Raw Mayonnaise!

This recipe is one I don’t have the time to make often enough, but is my next favorite besides the raw cucumber avocado and lime soup. It is delicious, has a really great texture and mouth feel, is super nutritive, and gives you the ability to snack and enjoy sandwich alternatives which you will love! You can even make a raw mayonaise, or if you simply do not have the time, just buy a vegan mayonaise from the store, or you can even omit the mayonaise altogether and use some unsweetened almond milk instead, or a little bit of the other liquid ingredients perhaps with a little filtered water and a small splash of apple cider vinegar. The amounts of the various liquids you use are totally dependant on each other, as well as how thick or thin you want the consistency of your salad to be. Also, if you cannot find any one kind of the nuts/seeds you can just use more of any of the others, and you can also add in any other types of nuts/seeds you wish, such as raw peanuts.

First we will start with the Mayonnaise recipe, provided courtesy of www.rawmazing.com–

-1 cup cashews, soaked overnight or sprouted, rinsed and drained
-2 tablespoons olive oil
-1 tablespoon raw apple cider vinegar
-1 tablespoon water, more if needed to achieve proper texture
-1 lemon, juice from
-1 tablespoon raw agave nectar or liquid sweetener of choice
-1/2 teaspoon dried mustard
-Freshly ground himalayan salt and freshly ground pepper to taste

Place all ingredients in a high-speed blender and process, scraping down as necessary, until mixture is smooth.

Now on to the Salad itself–

Ingredients:

-1/2 cup raw almonds
-1/2 cup raw cashews
-1/2 Cup Raw Pumpkin Seeds
-1/2 cup sunflower seeds
-1 cup approx (+/-) fresh coconut flesh
-2 cups finely diced cucumber + celery
-1/2 cup diced scallions (optional)
-1 clove garlic (or 2 if small) (optional)
-2-3 tbsp finely diced red onion (optional)
-1/2-23rd cup Mayonnaise
-1/2-1 cup fresh coconut water
-1/2+ Fresh squeezed lemon
-1/4-1/2 cup parsley (optional)
-Salt and pepper to taste

Procedure:

1.) Soak all seeds overnight and then allow to sit in a damp cloth for a few days to sprout. Rinse.

2.) Combine only the nuts into a food processor and process until coarsely minced. Do not blend to a paste!

3.) Combine all ingredients into a bowl and mix thoroughly, adding the mayonnaise, lemon juice and coconut water little by little until it has reached the consistency you desire. Season to taste.

And now you have a replacement for Tuna or Chicken salad that you can enjoy as a wrap using lettuce rather than a tortilla, with whatever other vegetable chunks you would have in a wrap (and a little hummous from the previous recipe if you like), or as a dip for raw vegetables, as a topper for almost any salad, or you could even be adventurous and make a raw sprouted grain bread if you are a seriously hardcore raw food chef! But whatever way you use it, enjoy! I know you will!

And that is it for the newest installment of our delicious and super nutritious Raw Recipes! If you need any other tips or tricks on how to prepare these or other raw foods, please feel free to contact me! And also be sure to check out my “Curing Root Causes with Dietary Secrets” course for NUTRITIONAL HEALING methods that doctors don’t want you to know about! The same very nutritional healing that saved my own life! You won’t want to miss out on this special information on how you can use dietary calibration to achieve the state of wellbeing and physical empowerment that you want to have in life!

And otherwise, good luck!

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