71 Raw Food Recipes by Shaundra Ray - HTML preview

• Salt and Pepper

Advanced Preparation: The night before: peel and cube squash and place in cold, salted water. Place in refrigerator over night. In the morning, drain, toss with 2 T olive oil, salt and pepper. Place on screens in dehydrator. Dehydrate for 8 hours.

Wraps

• 4 C Pureed Zucchini

• 1 C Ground Flax

• 2 T Olive Oil

• 2 T Fine Herbs

Combine all ingredients. Spread on teflex sheet. You may need two sheets.

You want this to be at least 1/4″ thick as zucchini will greatly reduce when dehydrated. Place in dehydrator with squash. You will want to peel the sheet off half way through the dehydration. Always place face up after you remove the sheet. You want these dried but not crisp. Dehydration time will be around 8 hours at 116. Cut into quarters. Will make 4 to 5 wraps.

Sage Cream Sauce

• 1 C Soaked Cashews

• 1/2 C Pine Nuts

• 2 T Olive Oil

• Juice from 1/2 lemon

• 2 T sage (I used dried)

• salt and pepper to taste

In the morning, Put 1 C cashews in water, place in refrigerator. You will make the cream sauce just before assembling. Place all ingredients in food processor and process until well blended and smooth. You can also put this in the blender for an even smoother consistency.

Assembly

• 1/2 C Craisins

• Sage Cream Sauce

• Zucchini Wraps

• Squash

Spread sage cream sauce on wrap. Top with squash and craisins. Roll, cut and enjoy!

Stuffed Avocados with Chipotle Mayo

Chipolte Mayo

1 C Pine nuts (soaked)

• 2 T Olive Oil

• Juice from 1 Lemon

• 1/2 to 1 clove garlic

• 1/4 C Filtered Water

• 1/2 C young coconut flesh

• 3 t. Chipotle Seasoning

Place all ingredients in blender and blend until very smooth.

Make chiptole mayo and set aside.

Assembly

• 3 Avocados

• 1 cup Jicama, diced

• 1/2 cup Celery, diced

• 1 1/2 cups Cherry Tomatoes, chopped

• 1 cup Sunflower Seeds

• 1/2 cup Sweet Onion, diced

Slice avocados in half, remove pit and set aside. Combine diced jicama, celery, cherry tomatoes, sunflower seeds and chopped onion.

Stir in 1/2 to 1 cup of the chipotle mayo. Spoon into avocado halves.

Stuffed Mushrooms

Ingredients required:

• 4 C Mushrooms, divided

• 1/4 C Olive Oil

• 1/4 C + 2 T Nama Shoyu (divided)

• 1 T Agave (optional)

• 1 C Pumpkin seeds (soaked for 3+ hours)

• 1 C Sunflower seeds (soaked for 3+ hours)

• 1 T Water

• 1 Clove Garlic

• 1 Shallot

• 1/4 C Parsley

• 1 T Tarragon

• 1 T Thyme

• Pinch Salt

• Pinch Pepper

For the Marinated Mushrooms:

Remove the stems and gills from 2 cups of the mushrooms Combine Nama Shoyu, Olive Oil and Agave Place mushrooms and marinade in bowl, coat to combine. Let sit, stirring occasionally for at least 3 hours.

Filling:

Finely chop garlic and shallot in food processor. Remove to bowl.

Place 2 C Mushrooms in food processor. Pulse until they are finely chopped.

Put in bowl with garlic and shallots.

Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.

Stir in remaining ingredients, spoon into drained, marinated mushroom tops.

Sprinkle tops with more tarragon.

Raw Vegan Sushi

• 2 C Sprouted Kamut***

• 1 T Nama Shoyu

• 1 T Toasted Sesame Oil

• Sunflower Sprouts

• 2 Carrots

• 1/2 Cucumber

• 1 Portobello Mushroom, marinated in Nama Shoyu and olive oil

• Avocado, Sliced

• 2 Seaweed Sheets

Assembly

Cut the portabello mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 T of Nama Shoyu and 2 T oil and let sit for at least 1/2 hour.

Process the kamut, Nama Shoyu and toasted sesame oil in a food processor until the kamut starts to break apart. Set aside. Slice carrots and cucumber into match stick pieces, slice the avocado into 1/4 inch pieces. Set aside. Lay your sheet of seaweed on the sushi matt. Spread half the sheet with the kamut mixture. Place the avocado, carrots, cucumber, sunflower sprouts (not pictured) and mushrooms on top of the kamut.

Using the mat, carefully and tightly, roll the seaweed into a sushi roll. Cut with a serrated knife.

Zucchini Corn Cakes with Cilantro Cream

• 2 cups shredded zucchini (approx 2 medium zucchini)

• 4 ears fresh corn

• 1 clove garlic

• 1/2 teaspoon dried mustard

• 1/8 teaspoon white pepper

• pinch salt (I use Himalayan salt)

• 1/2 cup flax seeds, ground fine

Place grated zucchini in bowl, set aside.

With a sharp knife, cut kernels off of the ears of corn. Set 2 cups aside. Place remaining 2 cups in food processor.

Add to the food processor: garlic, dried mustard, white pepper and pinch of salt. Process until corn turns to a liquid mash.

Add ground flax seeds and pulse until combined. Do not over mix.

Add to zucchini along with the remaining 2 cups of corn.

Shape into patties about 1/2 inch thick and 4 inches across. Place on non-stick sheets. Dehydrate for 1 hour at 140, transfer to screens and reduce heat to 115 and dehydrate for 5-6 hours. The outside should be crispy but the insides still a little moist.

Top with cilantro cream.

Cilantro Cream

• 1 cup cashews, soaked until soft

• 1/2 cup young coconut flesh

• 2-3 tablespoons coconut water (from young coconut)

• 1 small garlic clove

• pinch Himalayan salt

• pinch pepper

• 2 teaspoons fresh cilantro, chopped fine Combine cashews, coconut, coconut water, garlic salt and pepper in blender.

Blend until very smooth.

Stir in chopped cilantro by hand. (don't use a blender!) Chia Fruit Salad

• 1 Apple, chopped

• 1 Orange, chopped

• 1/4 C Blueberries

• 1/2 cup unsweetened Crasins

• 1/2 C walnuts

• 1/2 C flaked coconut (unsweetened)

Dressing

• 3 T Agave

• Juice from 1 lemon

• 1 T Chia seeds

Combine all salad ingredients. Whisk the lemon juice into the the agave, stir in the chia seeds and pour over salad. Mix to combine.

Tarragon Pine Nut Sauce

2 C Pine Nuts, soaked 1 hour

Juice from 1/2 Lemon

1 small clove garlic

1 small shallot

2 T Olive Oil

3 T Chopped Fresh Tarragon

pinch Celtic Sea Salt

Fresh Ground Pepper to taste

Place all ingredients in food processor and blend very well. Add chopped tarragon and pulse a few times to mix.

Salad

5 C Raw Spinach

1 C Cherry tomatoes, halved

To make a “wilted” spinach, rub handfuls of spinach with your fingers until desired texture is achieved. Mix in Pine Nut Tarragon Sauce ( you won’t need all of the sauce, add by spoonful until you achieve your desired amount) and tomatoes, stir!

Tomato Fennel Soup

10 medium small ripe tomatoes diced

1 head fennel (including stalks) diced 1 lemon juiced

Add all soup ingredients in the blender and blend until smooth. Garnish with thinly sliced fennel, fennel stalks, cherry tomatoes, and thinly sliced cucumber rounds.

Zucchini Fettuccine with Sesame Mango Sauce 4 small or 2 large zucchini spiralized into thick noodles 4 manila mangos diced

1 ripe lemon juiced

2 tablespoons tahini

1 fourth cup water

chopped mint leaves

black sesame seeds for garnish

Using a spiralizer, cut the zucchini with the thick noodle setting with the spiral slicer* or use a vegetable peeler to make fettuccine type noodles. To make the sauce add mangos, tahini, water, and lemon juice to blender and blend until smooth. Top the zucchini noodles with sauce and garnish with

chopped mint leaves and sesame seeds.

Traditional Spanish Gazpacho

Soup

10 medium ripe tomatoes

½ cucumber (about 3 inch piece)

½ red bell pepper

2 cloves garlic

2-3 tablespoons extra virgin olive oil 1/8 teaspoon cayenne (optional)

Various Garnishes

flaked Dulse or pieces of torn Dulse

2 tablespoons chopped green onion or chives ¼ cup chopped parsley

½ cup sliced cherry tomatoes

½ cup diced cucumbers

1 diced avocado

1-2 tablespoons ground flax or sesame seeds to be used as bread crumbs (optional)

A drizzle of olive oil. (optional)

Add all soup ingredients in the blender and blend until smooth. Let soup sit in the refrigerator for a few hours before garnishing and serving. Gazpacho is also better the next day.

Raw Pasta with Basil Cream Sauce

Pasta

3 medium zucchini (spiralized)

Sauce

1 cup young coconut water

1 cup raw macadamia nuts or pine nuts

1 large handful basil

Garnishes

¼ cup chopped parsley

½ cup sliced cherry tomatoes

¼ cup chopped bell pepper

diced avocado

sun dried olives

Spiralize the zucchini into angel hair type pasta with a spiralizer. Blend in a high speed blender the macadamia nuts, coconut water, and basil. Pour the sauce over the pasta and garnish with the suggested garnishes of your choice.

Green Soup

1/2 English cucumber roughly chopped

5 ribs celery roughly chopped

1/4 cup dulse seaweed

1/2 bell pepper

2 small tomatoes

2 tablespoons raw cabbage sauerkraut

1 teaspoon Simply Organic All Purpose Seasoning or other desired seasoning 1/2 cup greens chopped (spinach, chard, kale, mixed or baby greens) 1/2 avocado

Garnish: 1 cup sprouts

Add ingredients in blender, except garnishes, and blend until smooth. Add more or less dulse and seasonings if you prefer. Garnish with your choice of dulse, sprouts, chopped bell pepper, parsley, tomatoes, avocado, and greens.

If kale is bitter only add two leaves.

Lemon & Avocado Butter Lettuce Salad 2 heads butter lettuce

1 avocado

2 nori sheets

1/4 cup pine nuts

1/2 cup baby tomatoes

Dressing

1 cup cashews, soaked 20 minutes

1/2 cup water

1 clove garlic

1 teaspoon onion powder

2 teaspoons lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon salt

2 teaspoons nutritional yeast (optional) Parmesan Cheese

1/4 cup macadamias

2 tablespoons nutritional yeast

1/4 teaspoon salt

Use a Micro plane to grate the macadamias into a bowl.

Add the nutritional yeast and salt, and then mix thoroughly.

Assembly

Cut the leaves from the stalk of the butter lettuce. Toss in the desired amount of dressing and then rearrange the leaves on the plate so they go from biggest to smallest, as they did when they were part of the original lettuce. Cut half of an avocado into a fan and place on the plate just to the side of the butter lettuce. Crush a dry nori sheet with your hands and sprinkle the lettuce with it. Quarter the baby tomatoes and sprinkle the salad with them, finishing up with a sprinkle of the quick Parmesan cheese and the pine nuts.

Dressing

- Blend all ingredients together in a high-speed blender.

- Chill until ready to use.

Raw Veggie Fajitas

2 large portobello mushrooms

3 bell peppers, sliced into strips

1 zucchini, sliced into sticks

1 sweet or red onion, thinly sliced

2 cloves garlic, minced

1/4 cup Nama Shoyu

1/4 cup extra virgin olive oil

2 tablespoons chili powder

1 teaspoon cumin

1/8 - 1/4 teaspoon cayenne

1 tablespoon apple cider vinegar

Sour Cream

3/4 cup raw cashews

3/4 cup young coconut pulp

1/2 cup water

1- 3 tablespoons lemon juice

1/4 - 1/2 teaspoon Himalayan or sea salt Blend all ingredients until smooth and creamy in a high speed blender.

Chill for a few hours.

Cheddar Sauce

1 large red bell pepper

2-3 tablespoons water

1 cup cashews

2 1/2 tablespoons nutritional yeast

1 tablespoon tahini

2 teaspoon onion powder

1 1/2 teaspoons sea salt

1 large clove garlic

2 tablespoons lemon juice

Blend all ingredients until smooth and creamy. Chill.

Assembly

Toss all ingredients together in a big bowl.

Marinate for a minimum of 2 hours or up to 12 hours.

Optional: dehydrate for a few hours after marinating.

Serve in romaine lettuce leaves with sauces.

Portabello Kebabs with Asian Slaw

Kebabs

3 large Portabellos

1 small red onion

1 zucchini (courgette)

1 yellow bell pepper

1 cup pineapple

3 tablespoons tamari

1 teaspoon freshly grated ginger

1/4 teaspoon ground fennel seed

1/4 teaspoon ground celery seed

2 tablespoons olive oil

2 tablespoons flax oil

1/4 teaspoon sesame oil (optional)

1/4 teaspoon salt

Asian slaw

1 teaspoon finely grated ginger

3 tablespoons apple cider vinegar

2 tablespoons tamari

1 teaspoon lime juice

1/4 cup almond butter

1/2 a head of Napa cabbage, sliced thin 1 medium carrot, ribboned with a peeler 1/2 a red bell pepper, julienne fine

1/2 a yellow bell pepper, julienne fine 1 Thai chili, minced fine

2 green onions, finely sliced

Small handful cilantro, minced

2 tablespoons chiffonade mint

Assembly

Kebab

Chop the vegetables into 1” squares.

Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.

Make small skewers, alternating the vegetables on each wooden skewer to you have a nice color and texture variation.

Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

Asian Slaw

1) Blend first 5 ingredients in a high-speed blender.

2) Combine with remaining ingredients in a bowl.

3) Serve with warm kebabs straight from the dehydrator.

25 Raw Food Snacks ,

Drinks & Desserts

Almond Butter

• 2 cups Almonds

• 1 T Raw Honey (optional)

• 1/2 t Sea Salt (optional)

•

Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.

Blueberry Grape Drink

• 3 C romaine lettuce

• 1 C Spinach

• Handful of Grapes

• Handful of Blueberries

1/2 to 1 C filtered water Place in high-speed blender, blend and drink!

Pineapple Grape Green Drink

• 3 C Spinach

• 1 C grapes

• 1 C Pineapple

• 1/2 C filtered water

1/2 to 1 C filtered water Place in high-speed blender, blend and drink!

Warm Cacao with Cinnamon

• 1 C Almond Milk (see below)

• 1-2 T Cacao (to taste)

• 1 T Agave (or more to taste)

• Sprinkle of Cinnamon.

Combine all ingredients in a blender or with an immersion blender. The blender will thicken it nicely. Warm to 116. You can do this in the blender or VERY carefully on the stove. If you use the stove, you need to stop heating before it gets to temp as it will continue to heat even after the heat source is removed. You can use a candy thermometer to check temp.

Almond Milk

• 1 C Almonds, soaked at least 6 hours

• 4 C filtered water

• 2 dates

• 1 vanilla bean.

Drain almonds from soaking water. Add to blender with 4 C of the filtered water, dates and vanilla bean. Process for 2 minutes. Strain through nut milk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes.

Brazil Nut Milk

• 1 C Brazil Nuts

• 4 C Water

Place in high speed blender. Blend well, Pour through a nut milk bag or cheese cloth. Refrigerate. This will only last a few days in the fridge.

Cacao Banana Pick-Me-Up

• 1 C Brazil Nut Milk

• 1 C Ice

• 1 Banana

• 1 T Raw Honey or Agave

• 2 T Cacao Powder

Place all ingredients in blender, blend until smooth.

Watermelon Lemonade

• 4 C watermelon

• Juice from 2 Lemons

• Agave to taste

Place watermelon and lemon juice in blender, blend. Add agave to taste.

Good Morning Green Drink

• 2 C Spinach

• 1 1/2 C Grapes

• 2 Carrots

• 1/2 Cucumber

• 1/2″ piece of ginger

• 1 Stalk Celery

• 2 Dates

• Handful Ice

• 1/2 to 1 C Water

Combine all ingredients in blender. Start with 1/2 cup water and add more to desired thickness. Blend until smooth.

Cashew Cheese

• 2 C Cashews

• 1/2 C rejuvelac **

Cover cashews with water and soak overnight. Drain off water. Place cashews in blender or food processor and process with rejuvelac until a smooth paste forms. You can add a dash of Celtic sea salt. Line a strainer with 2 layers of cheese cloth. Spoon mixture into the cloth. Set in a warm place and let set for 24 hours. Form into the shape you want. I coated the outside with cracked pepper. Put in refrigerator to finish setting.

BBQ Crackers

• 1 C Almonds (soaked, dried, ground fine in the food processor)

• 1 C Raw Oat Flour*

• 1 C flax

• 2 C Water

• 2 T Olive Oil

• 2 T BBQ Spice Mix

Place flax seed in the 2 c water and soak until soft. This will take at least an hour. Combine soaked flax seeds with other ingredients, spread about 1/4 ”

thick on a non-stick dehydrator sheet. Score into squares. Dehydrated for 145

for 45 minutes (don’t worry, the food never goes above 116 and it helps reduce dehydration time) and then reduce to 115 and dehydrate until dry.

Makes 1.5 trays.

Raw Apple Pie with Maple Cinnamon Glaze Crust:

• 2 cups walnuts, soaked until soft

• 2 tablespoons coconut butter

• 1 tablespoon agave nectar

1. Drain walnuts. Place in food processor and process until a coarse meal is achieved.

2. Add coconut butter and agave nectar. Mix until well combined.

2. Press 1/4 in thick into tart shells or 9″ pie plate.

3. Dehydrate for 3 hours at 116. You can start at at 140 for 45 minutes and then lower the temp.

Filling:

• 4 apples, peeled, cored and thinly sliced

• juice from 1/2 lemon

• 1/4 cup maple syrup

• 1/4 cup agave nectar

• 1 teaspoon cinnamon

• 1/3 cup raw oat flour

1. Place apple slices in bowl.

2. Sprinkle with lemon juice and toss.

3.Mix together maple syrup, agave and cinnamon.

4. Stir into apple mixture

5. Add oat flour and toss to coat.

6. Place filling in two separate glass pie plates.

7. Place in dehydrator and dehydrate for 6 hours, stirring occasionally. Add water if mixture starts to dry out.

Maple Cinnamon Glaze

• 1 tablespoon coconut butter, softened

• 3 tablespoons maple syrup*

• 1/2 teaspoon cinnamon

1. Whisk all ingredients together to combine.

Assembly:

1. Place filling in four, 4″ tart shells or one 9″ pie plate that you have already prepared with the crust.

2. Place back into dehydrator for 2 hours.

3. Remove and top with Maple Cinnamon Glaze

*maple syrup is not raw but used in raw food recipes.

Onion Sunflower Flat Bread

• 3 C sprouted wheat berries

• 1 Sweet Onion coarsely chopped

• 1/4 C Nama Shoyu

• 1 C raw sunflower seeds

Place sprouted wheat berries in food processor. Process until a mash like consistency is achieved. Add Nama Shoyu, and onion. Process until combined but chunks of onion are still visible. Stir in by hand, the sunflower seeds. Spread 1/4 inch thick on Teflex sheet. Score the mixture into desired shapes. Dehydrate 8 hours, flip and dehydrate until dry. Makes one sheet.

Spicy Flax Crackers

• 3 C flax seeds, soaked for at least 6 hours

• 1 T. dried mustard

• 1/4 C Agave

• 1 shallot, chopped

• 1 clove garlic, chopped

• 3 T Nama Shoyu

Combine all ingredients in a food processor. Process until well blended.

Spread on Teflex sheet and score. Dehydrate for 8 hours, flip and dehydrate until dry. Makes one sheet.

Onion Flax Crackers

• 2 C Flax seeds soaked at least 6 hours

• 1 C ground flax seeds

• 1 Sweet onion, coarsely chopped

• 1 clove garlic, chopped

• 1/4 C Nama Shoyu

• 1/2 C Hemp seeds