the golden pumpkin

Parsnip couscous

2012-05-23T08:52:00.000-07:00

2 large parsnips, peeled and sliced
2 Tbsp olive oil
1/4 cup pine nuts
1/4 cup sunflower seeds
1 lemon, juiced
1/2 tsp smoked salt

pine nuts and chopped cilantro for garnish

Place all ingredients into a food processor. Pulse until desried consistency is acheived.

Kale, carrot and beet salad

2012-05-20T08:52:00.000-07:00

1 bunch of kale, washed, destemmed and torn into smallish pieces
1 Tbsp olive oil
1 tsp mineral salt

Massage oil and salt into kale until the texture breaks down and becomes soft.

3 carrots, julienned into long strips
1 cup beets, diced finely
1/4 cup hemp hearts
2 Tbsp olive oil
2 tsp apple cider vinegar
1 tsp maple syrup (not raw) (could use agave or honey)
2 Tbsp tamari
1/2 cup chopped herbs (cilantro and mint)

Toss together and serve at room temperature.

Raw beet sliders

2012-05-17T08:11:00.001-07:00

beet sliders:
2 red beets, peeled
4 medium carrots

Shred in a food processor then transfer into a large bowl

1 cup almonds, soaked overnight
1/2 cup ground flax seed
1/4 cup dried unsweetened coconut
2 heaping Tbsp almond butter
8 sundried tomato halves
2 tsp chili blend
1 tsp smoked paprika
1/4 tsp chipotle powder
1/2 tsp smoked sea salt
1 heaping Tbsp rosemary
1 heaping Tbsp brown mustard

Add above ingredients to food processor with s-blade and grind into a paste. Toss into the beet mixture, then form into 1-inch balls. Press into patties and place on a nonstick dehydrator sheet. Dry at 115 for 4 hours, then flip onto dehdrator screens and continue drying for 4-6 more hours.

sprouted quinoa bun:
1 cup quinoa, sprouted
1/4 cup ground flax seed
1 large zucchini, chopped
6 sundried tomato halves
1/4 tsp sea salt
1 heaping Tbsp almond butter
raw seasme seeds

Blend above ingredients except for seame seeds into a dough in a food processor, then form into 2 inch rounds and press sesame seed into the top of the bun. Dehydrate at 115 for 4 hours on a non-stick sheet, flip onto mesh dehydrator screen and continue drying for another couple of hours until the desired doneness is reached.

caramelized onions:
1 red onion, sliced thinly
1/2 cup date paste (dates soaked in warm water and drained)
2 Tbsp tamari
2 Tbsp water

Combine water date and tamari in high speed blender and blend into a paste. Toss onions in paste well to coat then dehydrate at 115 degrees for 4 hours.

Serve with sliced grape tomatoes, pea shoot leaves and marniated cucumber and slaw.

Sprouted almond and lentil falafel with avocado tzatziki

2012-05-17T07:10:00.000-07:00

falafel:
1 cup almonds, soaked 8 hours
1/4 cup sprouted lentils (optional)
1/4 ground flax seed
1/4 cup raw tahini
2 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1/2 tsp ground mustard seed
1 tsp sea salt
1/2 lemon, juiced

Blend into a dough in your food processor, form into 1-inch balls and flatted slightly. Place on dehydrator sheets and dry for 12 hours at 115 degrees, flipping halfway through.

tzatziki:
1 avocado
1/2 cucumber, sliced into chunks
1/2 lemon, juiced
1 Tbsp raw tahini
1/2 tsp sea salt

Pulse in food processor to desired consistensy.

pita:
2 cups sprouted buckwheat
1 cup flax meal
1 heaping Tbsp almond butter
2 Tbsp olive oil
1 tsp sea salt

Blend well in a food processor, form into 4-inch rounds and dehydrate at 115 degrees for 6 hours, flipping after 4 hours.

Assemble by spreading a thin layer of hummus on the pita, top with falafel cut in halves, sprouts, tzatziki, and diced tomatoes.

Sprouted quinoa porridge with fresh almond milk

2012-05-11T09:47:00.000-07:00

quinoa porridge:

1 cup quinoa, sprouted

1 apple

1 banana

1 tsp agave nectar

1/4 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

1/4 cup goji berries

1/4 cup cacao beans

1/2 tsp vanilla

1/4 tsp sea salt

In a VitaMix of high speed blender, combine banana, agave, salt, cacao and vanilla. Blend well. In a large bowl, stir the remaining ingredients together with the banana cacao mixture. Serve with fresh almond milk.

almond milk:

1 cup almonds

1 tsp agave

1/2 tsp vanilla

4 cups filtered water

Soak almonds over night. Place all ingredients in VitaMix and blend on high. Strain off almond pulp using a nut milk bag or cheesecloth. Reserve pulp for another recipe. Pour into glass container and store in refridgerator for up to 3 days. Shake well before serving.

Coconut pesto

2012-05-10T16:25:00.001-07:00

Raw mint brownies

2012-05-10T08:16:00.000-07:00

2 cups walnuts
1 cup cashews
1.5 cups dates
1/4 cup cocoa
1/4 cup coconut flour
1/2 tsp vanilla
1/4 tsp sea salt
1/4 cup fresh mint

Blend walnuts, vanilla, 1 cup dates, cocoa, coconut flour and a pinch or two of salt in a food processor. Divide into 2 and press half into the bottom of a loaf pan. Reserve second half to press on top of the mint layer.

Blend cashews, 1/2 cup dates, a pinch of salt and mint in food processor. Press on top of the first walnut layer. Top with remaining walnut mixture. Press firmly into pan with the back of a large spoon and refrigerate.

Cut with a sharp knife and enjoy! This is decadent so a small piece is good 2 go!

Smokey maple sprouted lentil salad

2012-05-07T09:49:00.000-07:00

sprouting lentils:
1 cup dry french lentils, sprouted

Place lentils in a large sprouting jar with 2-3 times as much filtered water to cover. Let set at room temperature for 8-12 hours.

Drain and rinse 3 times a day, keeping jar inverted at a 30-45 degree angle for about 2 days until a small tail appears. Store in refridgerator for 3-4 days. I use steaming cloth secured with the meal ring to cover top of jar. I use a bowl lined with cloth to store inverted sprouting jars on my counter.

maple and mustard lentil salad:
2 cups sprouted lentils
1 european cucumber, sliced and quartered
2 tsp ground mustard seed
1-2 tsp maple syrup (not raw, use agave or honey to make raw)
2 Tbsp apple cider vinegar
1/2 lime, juiced
1/4 tsp smoked paprika
1/12 tsp chipotle (optional)
1/4 tsp salt

Toss ingredients together well. Store in refridgerator for up to 3 days.
Serve over spinach with cauliflower rice.

Sunflower seed and kale crackers

2012-05-05T08:45:00.000-07:00

2 cups diced tomatoes
2 cups kale, destemmed
1 carrot, sliced
1 sweet pepper, sliced
1 cup raw sunflower seeds
1/2 cup ground flax seeds
1/4 cup organic thompson raisins
2 Tbsp olive oil
1 lemon, juiced
1 tsp ground chili blend
1 tsp sea salt

Blend veggies and seasoning well in food processor. Add sunflower seeds, flax meal and raisins and pulse until seeds and raisins are slightly broken down. Spread mixture evenly on non-stic dehydrator sheets and dry at 115 degrees for 6 hours. Flip onto dehydrator screens and continue drying for another 6 hours or until crispy.

Raw mini pizzas

2012-05-04T13:23:00.001-07:00

crust:
3 cups sprouted buckwheat
6 sundried tomato halves

1/4 cup flax seeds

1 cup ground flax meal

1/4 cup almond butter
1 Tbsp rosemary
2 Tbsp chopped basil
1 tsp ground fennel seeds
1 tsp sea salt
3 Tbsp olive oil

To sprout buckwheat, place 1 cup of raw buckwheat groat in a sprouting jar or bowl. Cover with water a and let soak for 15-30 minutes. Drain and rinse well inverting sprouting jar or transferring to a wire collander. Leave at room temperature, rinsing and draining 3 times a day, for 2 days or until a small tail forms.

Blend all above ingredients into a dough in a food processor. Form into 1 inch balls and flatten into round mini crusts. Wetting your hands will help dough to not stick to them.

Dehydrate at 115 degrees for 12 hours.

marinara:
1 cup diced tomatoes
1 cup sundried tomatoes
2 Tbsp olive oil
1 Tbsp rosemary
1/4 cup fresh chopped basil
1/2 tsp sea salt
splash of balsamic vinegar (not raw)

Pulse in a food processor into a chucky marinara sauce. Place in a shallow bowl in your foor dehydrator at 115 degrees to warm for a couple of hours.

pine nut/brasil nut cheese:
1/2 cup raw pine nuts
1/2 cup raw brasil nuts
1 Tbsp nutritional yeast
1/2 lemon, juiced
1/2 tsp sea salt

Pulse in a food processor to desired consistency. You can also spread cheese mixture onto a teflex dehydrator sheet and dry at 115 degrees for 8 hours, flipping halfway through.

pesto:
1 cup fresh chopped basil
1/4 cup olive oil
1/4 cup raw pine nuts
1/2 tsp minced garlic
1/4 tsp sea salt

Pulse in a food processor to desired consistency.

mushrooms:
Marniate quartered crimini mushrooms in tamari, olive oil and cilantro overnight. Dehydrate at 115 for 8 hours.

Assemble pizzas by placing a dollop of marinara in the crust topped by a dollop of pesto. Crumble pine nut cheese and place a mushroom on top.

Serve with a crisp salad or zucchini pasta with pesto or marinara.

Crisp broccoli and jicama salad

2012-05-03T07:02:00.001-07:00

l bunch, tenderstem baby broccoli, cut into 1-inch pieces (regular broccoli works too)
2 Tbsp olive oil
1 tsp sea salt

Massage broccoli, oil and salt together well until broccoli softens.

1/2 jicama, diced large
mixed sweet bell peppers, diced
1 lime, juiced
2 Tbsp rice vinegar
1 small Thai chill, seeded and minced
1/4 tsp minced garlic
1 tsp minced ginger
1/4 cup hemp hearts
sprouts

Toss ingredients together well, let marniate for 10 minutes. Garnish with sprouts and serve with parsnip rice.

Coconut pesto pasta

2012-05-02T07:15:00.001-07:00

pasta:
2 small zucchini, sliced thinly
3 small carrots, sliced thinly
1/2 jicama, sliced thinly
1/2 red pepper sliced thinly

coconut pesto:
1 cup fresh cilantro
1/2 cup fresh mint
3 Tbsp virgin coconut oil
1 Tbsp coconut vinegar (or other light tasting vinegar)
1 lime, juiced
1/4 cup raw pine nuts
1 tsp minced ginger
1/4 tsp minced garlic
1 small Thai chili, seeded and minced
1/2 tsp high mineral salt
1/4 cup unsweetened dried coconut

Pulse all ingredients together in a food processor until well pulverized.

Toss with pasta and garnish with coconut sprinkles, chopped cilantro and fresh mango.

Sprouted lentil hummus

2012-05-01T06:36:00.000-07:00

1 cup raw sesame seeds
1 cup sprouted lentils
1 large zucchini, sliced
1/4 cup olive oil
1 lemon, juiced
1/3 clove garlic, minced
1 tsp chili blend
1 tsp smoked paprika
1/2 tsp ground cumin
2 tsp agave nectar
1 tsp tamari
1/2 tsp sea salt
1/2 cup fresh chopped cilantro
1/2 cup water

In a high speed blender, blend seasme seeds into a paste. Add the rest of the ingredients and blend well until smooth. Transfer into a bowl, drizzle with more olive oil and garnish with smaoked paprika and a sprig of cilantro.

Serve with raw crackers or veggies for a health living snack.

Swiss chard with avocado dressing and homemade manna bread

2012-04-30T09:16:00.003-07:00

salad:
4 large swiss chard leaves, chopped
1/8 cup raw diced beets
1/8 cup raw diced peppers
1/8 cup hemp hearts
1/2 cup sprouted lentils

To sprout lentils, soak for 8-12 hours then rinse and drain in a colander or mason jar with a cheesecloth or screen in the lid 3 times a day until a tail developes.

avocado dressing:
1 large ripe avocado
1/2 cup fresh cilantro
1/8 tsp sea salt
1/2 lime, juiced

Blend well together in food processor or blender until creamy. Toss into salad veggies and top with hemp hearts.

manna bread:
2 cups organic wheat berries, sprouted (makes 4 cups)
3/4 tsp sea salt

Soak wheat berries overnight. Rinse and drain 3 times a day until the tails are about 1/4-inch long. If you let them grow longer than the wheat kernal, they tend to go bitter. Takes about 2 days.

Place sprouted grains and salt in a food processor and blend into a very sticky dough. Form a loaf 3 cm high using a bit of coconut or olive oil to keep it from sticking to your hands and the pan. Bake in a 225 degree oven for 3 hours. While not 100% raw, this bread is sweet and dense and delicious!

Bolitas de nueces

2012-04-30T09:02:00.000-07:00

2 cups raw walnuts
1 cup sprouted buckwheat
1 cup honey dates, softened
1/2 tsp vanilla
1/2 tsp spiced rum
1/2 tsp sea salt
Dried unsweetened coconut to coat

Blend everything except coconut in a food processor until a sticky dough is formed, being careful not to overblend into a nut butter. Form teaspoon sized balls in the palm of your hands and roll in coconut.

Bloomed rice salad

2012-04-29T14:13:00.001-07:00

1 cup black long grain rice, bloomed

Place in a bowl with 3 cups of filtered water. Soak for three days, rinsing and changing the water about three times a day. Rice will be sweet and chewy.

4 swiss chard leaves, sliced thinly
2 carrots, julienned
1 sweet bell pepper, sliced thinly
purple cabbage, sliced thinly
1 cup fresh cilantro and mint, chopped

1 lime, juiced
3 Tbsp tamari
2 Tbsp olive oil
2 tsp chili blend seasoning

Put everything in a large bowl, toss well.

Lemon icebox squares

2012-04-28T08:26:00.001-07:00

crust:
2 cups raw walnuts
3/4 cup honey dates
1/2 tsp salt
1/2 tsp vanilla

Blend in food processor until sticky and still a bit grainy. Press into bottom of a loaf pan.

filling:
1 cup young coconut meat
3/4 cup coconut oil
2 lemons, juiced
1 tsp lemon zest
1/4 cup agave nectar
1/4 cup water (add only enough to get mixture blended)

Blend in high speed blender until creamy and fluffy. Pour over crust. Top with dried coconut. Place in freezer for two hours before serving.

Garnish with lemon zest.

Check out this video for how to open a young coconut to a calypso groove!

Crispy eggplant

2012-04-27T07:27:00.002-07:00

1 medium organic eggplant, sliced thinly on mandoline

wet marinade:

3 Tbs olive oil

3 Tbsp apple cider vinegar

1 Tbsp agave nectar

1 tsp sea salt

1 tsp smoked paprika

1/2 tsp minced garlic

1/2 tsp minced shallot

breading:

1/4 cup ground chia seed (Click for nutritional benefits)

1/4 cup ground flax seed

1/2 tsp sea salt

1/2 tsp chipotle pepper

Run eggplant slices through wet and dry mixtures. Shake off excess breading and dehydrate on mesh dehydrator screens at 115 degrees for 6 hours. (*Non-raw version can be cooked in your oven set at its lowest temeprature for a couple of hours or until crispy)

Serve with raw marinara (I added the leftover eggplant, diced finely to my marinara) and zucchini noodles tossed with pesto. (Click for recipes)

Zucchini linguini with raw marinara and pine nuts

2012-04-26T07:13:00.003-07:00

1 large organic zucchini
2 Tbsp raw pine nuts
fresh basil, chopped
drizzle of extra virgin olive oil
marinara sauce

Cut into thin slices using a mandoline. Stack slices on top of one another and cut into 1/2 cm wide strips. Toss with marinara and garnish with pine nuts, pesto and basil and drizzle with olive oil.

marinara:
1 cup diced tomatoes
1/2 cup sundried tomatoes, soaked
2 Tbsp extra virgin olive oil
splash of balsamic vinegar (not raw)
2 tsp fresh herbs (basil, rosemary, oregano)
1/4 tsp minced garlic
1/4 tsp minced shallot
1/4 tsp sea salt
freshly cracked black pepper

Combine ingredients in a food processor and pulse until well combined.

Beet ravioli with cashew ricotta and basil pesto

2012-04-25T16:20:00.003-07:00

ravioli:
1 organic beet sliced very thinly on a mandoline

pesto:
1 cup fresh basil
1/4 cup raw pine nuts
1/4 cup extra virgin olive oil
1/2 tsp minced garlic
1/2 lemon, juiced
1/4 tsp sea salt

Pulse ingredients together in a food processor until combined and broken down.

cheese:
1 cup raw cashews, pine nuts or macadamia nuts, soaked for 20 minutes
1/2 cup young coconut meat
2 Tbsp nutritional yeast
1/2 lemon, juiced
1/2 tsp sea salt
1/4 cup water, as needed (use a Tbsp or so at a time)

Blend ingredients together in a high speed blender until creamy.

Fill each beet slice with 1 tsp of nut cheese, fold in half and arrange on a plate. Drizzle with pesto.

Cinnamon and banana buckwheat cereal

2012-04-25T08:28:00.000-07:00

3 cups raw organic buckwheat groats

Soak buckwheat for 30 minutes, transfer to mesh colander and drain off water. Leave at room temperature and rinse and drain every 8 hours until buckwheat sprouts a small tail. Rinse again. Store in refrigerator for a couple of days to use in salads or crackers or make the following crunchy breakfast cereal.

1 organic apple, cored and diced finely
1/4 cup gogi berries
1/2 cup organic raisins, roughly chopped
1/2 cup dried unsweetened coconut
1/4 cup raw hemp hearts

Place 5 or so cups of sprouted buckwheat into a large bowl with the above ingredients.

1 banana
3/4 cup softened honey dates
1/4 cup cacao beans or nibs
2 tsp cinnamon
1 tsp vanilla
1 tsp sea salt

Blend above ingredients together in food processor until cacao and dates are broken down.

1/2 cup raw pumpkin seeds, soaked for 1 hour
1/2 cup raw sunflower seeds, soaked for 1 hour

Add pumpkin and sunflower seeds and pulse to loosely break apart seeds.Pour banana mixture over buckwheat mixture an combine well with hands. Spread onto non-stick dehydrator sheets and dehydrate at 135 degrees for 1 hour, reduce temperature to 115 and continue dehydrating for another 3 hours. Flip onto screens and dehydrate for 4 hours or until crunchy and dry.

*For non-raw version you can cook in your oven's lowest temperature for a couple of hours until well dried.Serve with nut milk or eat on its own.

Indian spiced sprouted almond cakes with mango chutney and curried salad

2012-04-24T06:45:00.003-07:00

almond cakes:
1 cup raw almonds, soaked overnight
1 cup diced tomatoes
1 cup broccoli, chopped
1 sweet bell pepper
2 Tbsp jalepeño, seeded and diced
2 Tbsp almond butter
1 Tbsp apple cider vinegar
1/2 lemon, juiced
3 tsp masala seasoning
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp minced shallot
1 tsp sea salt
1/2 cup chopped fresh mint and cilantro
1/2 cup dried unsweetened coconut

Pulse all ingredients together in a food processor until well combined, yet still a bit grainy. Form into 2 inch patties and place on non-stick dehydrator sheets. Dehydrate for 4 hours at 115 degrees, flip onto dehydrator screens and dehydrate another 4 hours.

*Alternate to dehydrator, place in oven at its lowest temperature for a couple of hours.

mango chutney:
1 ataulfo mango, removed from peel and pit and diced
1 Tbsp jalepeño, seeded and diced
1 Tbsp tamarind paste
1 tsp minced ginger
1/4 tsp minced garlic
1/2 tsp ground mustard seed
1 Tbsp raw apple cider vinegar
10 mint leaves

Pulse all ingredients together in a food processor until well combined, yet still a bit chunky. Spread onto non-stick dehydrator sheets and dehydrate for 2 hours at 115 degrees.

*You could also make a non-raw version on the stovetop.

curried salad dressing:
1/2 cup raw cashews, soaked for 2 hours
2 Tbsp coconut oil
2 Tbsp raw apple cider vinegar
1 lemon, juiced
1 Tbsp tamarind paste
3 tsp masala seasoning
1 tsp minced ginger
1/2 cup chopped mint and cilantro

Blend all ingredients until smooth in a high speed blender. Toss with greens and veggies (I used swiss chard, carrot, peppers and red cabbage) unsweetened coconut flakes and raisins.

Raw veggie crackers

2012-04-23T06:45:00.000-07:00

2 cups diced tomatoes
1/2 cup flax meal
1 kale leaf
1/2 cup raw broccoli
1/2 raw sweet pepper
1 Tbsp chopped jalepeno
10 leaves fresh basil
1/2 lemon, juiced
1/2 tsp sea salt

Grind and blend ingredients together in food processor. Divide mixture in half and pour onto 2 nostick dehydrator sheets, spread evenly. Dehydrate at 130 for 2 hours, reduce temperature to 115 and ocntinue dehydrating for 6 more hours. Flip onto dehydrator screens, and peel off nonstick sheet. Return to 115 degree dehydrator for another 6 hours.

Cucumber banana mint smoothie

2012-04-22T13:14:00.000-07:00

1/2 large cucumber
1 banana
10 mint leaves
2 Tbsp hemp hearts
1/4 cup raw pumpkin seeds
squeeze of lime
handful of ice

Blend in high speed blender until smooth.

Sweet potato carpaccio

2012-04-22T08:07:00.000-07:00

1 medium organic sweet potato
3 Tbsp tamari
1 tsp apple cider vinegar
4 Tbsp nutritional yeast
black pepper
fresh herbs for garnish (spring onion, basil)

Peel and slice sweet potato very thinly using a mandoline. In a large bowl, combine tamari, vinegar and nutritional yeast. Add sweet potatoes and toss well to coat. Let marinate for 5-10 minutes.

Arrange on a plate and garnish with freshly cracked black pepper and fresh herbs.