Ingredients:

• 2/3 cup raw cashews, soaked
• 2 cups water
• 3 large raw shiitake mushrooms
• 1 tbsp olive oil
• 1 tbsp onion powder
• 1 tsp sea salt
• 1 tsp black pepper

Directions:

Blend everything together in a high speed blender.

Ingredients:

TOPPING

• 8 roma tomatoes, seeded and diced
• 2 cloves garlic, minced or crushed
• 10 black olives, pitted and diced
• 1 tbsp orange juice
• 2 tbsp olive oil
• 1 tsp apple cider vinegar or coconut vinegar
• 4 leaves of basil, minced
• 2 tsp minced parsley
• 1 tsp Himalayan crystal salt

Directions:

Place the eggplant slabs, untreated, on a dehydratorscreen (no non-stick sheet needed).  Dehydrate for 4-6 hours at 105 degrees or until crunchy. Let cool and store in an airtight container. Combine the tomatoes with the remainder of ingredients and let marinade for 1 hour. Serve on top of the dried eggplant and serve immediately.You may wish to warm the topping in the dehydrator before topping the eggplant.

Tags: apple cider venegar, basil, black olives, garlic, olive oil, orange juice, parsley, sea salt, tomatoes
]]> http://www.rawfoodhomerecipes.com/2012/02/bruscetta-on-eggplant/feed/ 0 http://www.rawfoodhomerecipes.com/2012/02/bruscetta-on-eggplant/ http://feedproxy.google.com/~r/rawfoodhomerecipes/~3/3s7FcaSg_F4/ http://www.rawfoodhomerecipes.com/2012/01/almond-hummus/#comments Tue, 31 Jan 2012 03:10:05 +0000 Cathrine-Mette (Trine) Mork http://www.rawfoodhomerecipes.com/?p=2962 In raw food cuisine hummus is generally made with sprouted chickpeas, but I tried that and thought is tasted rather yucky, so I make my hummus-like dips with nuts or zucchini as a base. Here’s a great alternative by Karen Knowler with almonds that will keep in the fridge for about 5 days [...]]]> In raw food cuisine hummus is generally made with sprouted chickpeas, but I tried that and thought is tasted rather yucky, so I make my hummus-like dips with nuts or zucchini as a base. Here’s a great alternative by Karen Knowler with almonds that will keep in the fridge for about 5 days if covered.

Ingredients:

• 2 cups soaked almonds
• 1/2 cup raw tahini
• 1 large garlic clove, minced
• 2 large lemons, juice of
• 1/4 to 1/2 teaspoons Celtic sea salt (to taste)
• 1 tbsp fresh, chopped parsley
• 1 tsp basil

Directions:

Break down the almonds using your homogenizing juicer with the blank plate, or, even better a high-powered food processor such as the Cuisinart. If you have neither, with sufficient time and patience you could use a hand blender, but take care with it as this is hard work. Put the broken down almonds into a food processor along with all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary. Process until you have it the way you like it. Some people like chunky bits of nut to remain, while others like it smooth – or you could take half out while chunky and process the rest to smoothness – they actually do taste a little different! Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Also good, of course, as a dip.

Ingredients:

• 25 Medjool dates (medium to large size, soft and pitted – when pitting be sure not to break date in two.)
• 25 wooden paddle pop sticks

HARD “CHOC-TOP” SAUCE

• 1 1/2 cups cacao powder
• 1 1/4 cups cacao butter (melted measurement)
• 2 tsp vanilla powder
• 2 tbsp coconut nectar (low GI) OR honey, OR maple syrup
• 1/2 cup coconut palm sugar (low GI)
• 1/2 tsp high mineral salt (Celtic, or Pink Himalayan)
• 1/4 cup coconut flakes (desiccated) for garnish

Directions:

Line a tray with baking paper so that is is ready to use later in the recipe. Place paddle pop sticks inside of dates where pit was removed and mold date around the stick into the shape of a broom end. Bring some water to near-boiling water (not boiling) pour water into a stainless steel bowl. Chop up cacao butter very finely (or use a grater) and place into a small stainless steel bowl. Place this smaller bowl of cacao butter into the larger bowl of near-boiling water and leave to stand, stirring occasionally. The temperature inside the cacao butter should not be hot to the touch, but should be warm and melting slowly. Pour cacao butter into a dry blender (be sure there is no water residue in blender, as this will effect cacao butter) and add all remaining ingredients, except the coconut flakes. Blend ingredients until well combined (you may have to take the lid off and use a spatula to help the vortex spin – be careful not to place inside too far or the blade will cut it off!) Pour out carob mixture into a glass, or stainless steel bowl that isn’t too cold for dipping. Take each date pop stick and using the wooden paddle pop stick to hang on to, submerge the date totally into the mixture. You may want to use a spatula to make sure the date is completely covered on all sides. Lay out onto prepared tray lined with baking paper and set up in the freezer. These crews will store well in a sealed container in the freezer until you are ready to serve them.  You can eat them straight out of the freezer for a cool snack, or let them warm up to room temperature if you prefer. Yields approximately 25-35.

Ingredients:

SOUP

• 2 cups water
• 2 stalks celery cut into 1/4-inch cubes
• 1/2 whole yellow onion, peeled and chopped
• 1 cup butternut squash peeled and cut into 1 inch cubes
• 1 tsp pumpkin pie spice blend
• 1 tsp poultry seasoning blend
• 1/8 tsp cayenne pepper
• 1/2 tsp cumin
• 1/2 tsp minced garlic
• 1 tsp Himalayan Pink Salt
• 1 tbsp yellow miso
• 1 large avocado
• 1 whole red bell pepper, seeded and diced

SOUR CREAM

• 1/2 cup water
• 2 tsp apple cider vinegar
• 3 tbsp lemon juice
• 1 tsp light miso
• 1/8 tsp Himalayan pink Salt
• 1 cup cashews (soaked 4 hours)

TOPPING

• 6 whole sage leafs

Directions:

Place all ingredients as listed in your high powered blender (except the red pepper and sage leafs) blend until creamy and smooth. Now add the red bell pepper and lightly blend until bell pepper is combined. Don’t over blend you want small pieces of the bell pepper throughout your soup. To make the Sour Cream, add all ingredients as listed in your high powered blender and blend until smooth. To assemble, place your warm soup (you can achieve this by blending or placing your soup in a dehydrator) in serving bowls top with a teaspoon of sour cream and one sage leaf. Enjoy!