Raw Recipes

This section contains raw recipes from the book: "Living on Live Food"

Banana Macadamia Nut Fudge Cookies
Raw Raviolis
Almond Milk
Corn Chowder
Pesto Stuffed Mushrooms
Mock Salmon Pate
Date Nut Torte

Banana Macadamia Nut Fudge Cookies

  • 1 cup raisins
  • 1 cup walnuts
  • 1 cup macadamia nuts (chopped into big pieces)
  • 1 cup bananas ( chopped Up)

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Dehydrate for 8 to 10 hours.

Raw Ravioli

This is one of my favorite raw recipes. I often make these at seminars and events and people go wild over them! There is always one person who continues to ask me through the whole event, "What kind of pasta is this made from?" Even after I tell them numerous times that it's turnip, not pasta. It's hard to believe these are raw!

Wrapper:

  • 4 turnips

Peal the turnips. Slice the turnips into very thin slices by cutting them in half and then using a spiral slicer, mandolin or other vegetable slicer to make thin round disks.

These will be used as the wrapper which would normally be the pasta dough.

Cheese filling:

  • 1 cup pine nuts
  • 1 cup macadamia nuts
  • 1 cup walnuts
  • 6 t Braggs or Nama Shoyu
  • 8 t lemon juice
  • 2 cloves garlic
  • 1 cup parsley

Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.

Tomato Sauce:

  • 2 large tomatoes
  • 1/2 cup sun dried tomatoes
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 6 dates
  • dash of olive oil (optional)

Soak the sun dried tomatoes until soft. Blend in food processor: the tomatoes, sun-dried tomatoes, basil and garlic until well blended. Add the dates and olive oil and blend until smooth. This sauce should be thick.

Directions for assembling the ravioli:

Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out; but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top; allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the raviolis up and serve.

Almond Milk

  • 1 cup sprouted almonds
  • 3 cups water
  • 1 t raw honey

Blend all together in blender until smooth. Strain through a fine strainer and chill.

Corn Chowder

  • 2 1/2 cups almond milk
  • 5 ears corn on the cob, shaved
  • 1 small avocado
  • Sea salt to taste

Put aside one handful of corn. Blend everything else in a blender. Pour into a bowl, add the handful of corn and stir adding sea salt to taste.

Pesto Stuffed Mushrooms

Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.

  • 14 + button mushrooms, washed and stemmed

Stuffing:

  • 1 cup walnuts
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 2 cups basil
  • 3 cloves garlic
  • 1/2 teaspoon sea salt

1. Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.

Mock Salmon Pate

A delicious pink pate with a hint of salmon flavor! I eat this all the time on top of a large salad with a vinaigrette dressing. Itís such an easy pate to prepare and oh so delicious!

  • 2 cups walnuts
  • 2 stalks celery
  • 1 large red bell pepper
  • 1 large scallion
  • Ĺ -1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

Serving suggestions: This can be served on a plate as is, over a salad, rolled up in a green leaf or spread on crackers.

Date Nut Torte

Fudgy, creamy and sweet! I bring this with me when Iím visiting someone Iíd like to introduce to raw food. People canít believe itís raw! And itís one of the quickest and easiest desserts to make.

Base of Tort:

  • 2 cups raisins
  • 2 cups walnuts

1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy)
2. Remove from processor and mold onto a plate in a round circle about 1 1/2 inches thick.

Frosting:

  • 1 cup dates, pitted and soaked
  • 1/2 lemon, juiced

1. In a food processor, combine dates and lemon juice until smooth and creamy.
2. Spread the frosting on top of the torte.

Note: I like this served at room temperature as the frosting and torte are still sticky, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.