raw-recipes

Vegetarian Nori Rolls

Sat, 28 May 2011 05:03:53 +0100

Vegetarian Nori Rolls

Nori sheets

1 Red pepper (cut into thin strips)

1 Yellow pepper (cut into thin strips)

1 cup sunflower sprouts

1 avocado (Thin slices)

Head of red leaf lettuce or Chinese cabbage (thin cut strips)

1 green onion (Thin cut strips)

1 cucumber thin slice and de seeded ( dry moisture before using)

1 carrot cut into match stick sizes

Wasabi powder

May use sesame tahini paste

For dipping sauce may use fermented soy sauce

Place nori sheets into dehydrator at 105 degrees to make crisper nori

Lay out sheet and place shredded greens and then place stripped vegetables lengthwise. Roll nori into tight roll. Use Moist wasab paste to seal the edge of nori roll when tightly rolled. Use sparingly as wasbi can have quite a kick in the sinus cavity if too much is used. Cut inot half and serve.

Broccoli Soup

Sat, 28 May 2011 04:56:14 +0100

Broccoli Soup

Ingredients: Broccoli Soup

2 cups broccoli

2 cups sprouts (sunflower, buckwheat, peat shoots, clover or any combination)

1 cup celery juice

3 dates

1 Tbsp flax oil or extra virgin olive oil

1 tsp dry mustard

¼ tsp Celtic sea salt

2 Tbsps Nama Shoyu

¼ cup dulse flakes

2 Tbsp nutritional yeast

Preparation: Broccoli Soup

In a blender, mix all ingredients and serve.

Confetti Salad

Sat, 28 May 2011 04:55:05 +0100

Confetti Salad

Ingredients

2 carrots, shredded

1 to 2 parsnips, shredded

1 turnip or beet shredded

White or daikon radish shredded

2 cups mixed baby greens

2 cups sunflower sprouts

1 cup slivered red pepper

1 cup green cabbage shredded

½ cup cucumber rounds cut in ½

¼ cup chopped parsley

¼ cup chopped celery

2 green onions chopped

½ small white onion finely chopped

Juice of one lime

2 tablespoons dulse or kelp flakes

2 tablespoons grated coconut

Preparation

Mix all ingredients together and mix in Asian dressing

Asian Dressing

Ingredients

6 tablespoons raw tahini

¾ cup water

¾ cup tamari

¾ cup green onions

3 tablespoons flax oil

3 tablespoons sesame oil

3-4 tablespoons of agave nectar

3 tablespoons grated ginger

½ teaspoon cayenne

½ teaspoon ground cumin

1 cup water

Preparation

Mix well and add on salad.

Avocado Dulse Salad

Sat, 28 May 2011 04:52:09 +0100

Avocado Dulse Salad

Ingredients

1 ripe avocado, mashed

1 ripe tomato, fine diced

½ cup Dulse, rinsed and chopped

¼ finely diced red bell pepper

¼ finely chopped red onion

1 celery stalk, fine chopped

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Preparation

Combine and mix well. Serve.

Sea Vegetable Salad

Sat, 28 May 2011 04:51:10 +0100

Sea Vegetable Salad

Ingredients

For the pickled cherries:

1 cup sour cherries, pitted and halved

½ cup vinegar, preferably apple cider vinegar

3 tablespoons agave nectar

For the sweet miso dressing

½ cup white miso

1/3 cup agave nectar

¼ cup soy sauce

¼ cup sesame oil

¼ cup lemon juice

¼ cup chopped ginger

For the salad

1 ounce dried wakame

1 ounce dried hijiki

1 ounce dried arame

1 large cucumber, peeled, seeded, and julienned

2 large beets, peeled and julienned

1 medium dakion radish, peeled and julienned

2 tablespoons black sesame seeds

2 tablespoons white sesame seeds

½ sheet dry nori

1 green onion, white and 1 inch of green very thinly sliced

Preparation

In separate bowls, soak the sea vegetables in water until soft. Wait five to ten minutes to drain off the water. The hijiki and wakame may take up to 20 minutes. Drain the sea vegetables, using your hands, squeeze out as much of the water as possible. Roughly chop the wakame into smaller pieces. Place the sea vegetables in a large bowl and add the cucumber, beets, radish, and pickled cherries. Add about half of the dressing to the vegetables and toss gently to combine. Sprinkle with the green onion and both black and white sesame seeds.

“Seafood” Salad

Sat, 28 May 2011 04:49:41 +0100

“Seafood” Salad

Ingredients

1 cup mixed dry sea vegetables soaked in water

1 cup thinly sliced celery

1 cup shredded carrot

½ cup chopped fresh parsley

½ cup snipped dulse leaf

¼ cup diced onion

Preparation:

In a mixing bowl, combine the hydrated sea vegetables, celery, carrot, parsley, dulse, and onion.
In a blender, combine the dressing ingredients. Blend well and season to taste.
Combine the dressing and salad mixture. Let stand at least 30 minutes before serving.

Ingredients: Dressing

½ cup pine nuts, soaked in water

½ clove garlic

½ tsp kelp powder

½ tsp ground mustard seed

¼ tsp ground turmeric

1/8 tsp cayenne

1/3-1/2 cup water

1 tsp fresh lemon juice, optional

½ tsp Bragg Liquid Aminos or Nama Shoyu

4 drops liquid stevia extract

Mock Tuna Salad

Sat, 28 May 2011 04:47:57 +0100

Mock Tuna Salad

Ingredients

For The Salad

3 cups soaked raw sunflower seeds

(See note*), ground in a food processor

3-4 stalks celery, diced

½ bunch scallions, diced

2 tbsp dulse flakes

¼ cup dried dill

For The Dressing

1 ½ cups Thai coconut water

6 cloves garlic, peeled

1 cup fresh lemon juice

1 tbsp sea salt

2 ½ cups raw macadamia nuts, cashews, pine nuts, or combination

½ cup stone-ground mustard

Preparation

In a large mixing bowl, combine all of the salad ingredients and toss to mix thoroughly.

In a high-speed blender, combine all of the dressing ingredients and blend thoroughly. Pour the dressing over the salad, toss to mix well and serve.

*Note: Soak the sunflower seeds in pure water for 2 to 4 hours; drain and dry.

Mayonnaise

Ingredients

1 ½ cups Thai coconut water

5 cloves garlic, peeled

¾ cup fresh lemon juice

2 tsp sea salt

½ cup stone-ground mustard

2 cups raw macadamia nuts, pine nuts, or cashews, or any combination of the three

Preparation

In a high speed blender, combine all of the ingredients and blend until smooth.

Serving suggestion: serve with the mock tuna, or on a bed of greens.

Hijiki Corn Salad

Sat, 28 May 2011 04:22:26 +0100

Hijiki Corn Salad

Ingredients: Hijiki Corn Salad

2 cups fresh corn kernels

½ cup hijiki, soaked 15-30 minutes

½ cup finely chopped red bell peppers

¼ cup finely chopped red onions

2 Tbsp cold-pressed olive oil

2 Tbsp fresh lemon juice

¼ tsp Celtic salt

Preparation: Hijiki Corn Salad

Combine all ingredients, toss gently

Cauliflower with Dulse and Arugula

Sat, 28 May 2011 04:20:46 +0100

Cauliflower with Dulse and Arugula

Ingredients

3 cups chopped cauliflower

2 cups chopped arugula

½ cup finely diced red bell pepper

20 Greek sun-dried olives, pitted & chopped

1 clove garlic, pressed

1 tbsp dulse flakes

1 tsp dried oregano

1 ½ tsp extra virgin olive oil

1 tsp fresh lemon juice, optional

Preparation

In a food processor, pulse the cauliflower until finely chopped. Set aside in a mixing bowl. Again in the food processor, finely chop the arugula. Add to the mixing bowl. Add the remaining ingredients to the mixing bowl and toss. Season to taste and serve.

Onion Bread Cracker

Mon, 31 Jan 2011 22:11:03 +0100

3 large onion peeled and cut in ½

¾ cup flax seed fine ground

¾ cup sunflower seed fine ground

¼ cup tamari

1//4 cup olive oil

¼ cup water

In food processor with slicing blade cut onion into slices.

Transfer to large mixing bowl and add remaining ingredients and mix by hand until onions are well mixed and softened. It is best to repeatedly “squish” the onion mixture through fingers to get onion to soften. Spread thin even amount of mixture onto dehydrator tray with teflex or parchment paper. Dehydrate at 105 degrees over night and turn over onto other side in morning, when turning it is also a good time to score crackers with a knife to make easier cutting when dry. Dry for total 48 hours until well dried and crisp.