AVOCADO SUN PATE
2 large avocados
1 1/2 cups sunflower seeds, soaked
1/2 cup parsley
1/4 cup lemon juice
1/4 tsp cayenne
1 handful sunflower sprouts
Blend all ingredients, saving the sunflower sprouts
for a garnish. Serves 2-4
GAZPACHO
2 cucumbers, halved and seeded, but not peeled 3 red bell peppers, cored and seeded 8 Roma tomatoes 2 red onions 6 garlic cloves, minced 46 ounces tomato juice (6 cups) 1/4-1/2 cup lemon juice 1/2 c. extra virgin cold pressed olive oil 1 tbs sea salt 1/8 tsp cayenne if desired
MOCK TUNA
2 cups soaked almonds 1 jalapeno pepper 1 onion or 2 small green onions chopped 1 stalk celery chopped 1 handful dulse chopped 1 tsp salt 1/2 tsp cumin Juice of 1 medium lemon Lots of fresh dill or dried
RAW TORTILLA WRAPS
1 avocado Ground flax (about the mass of the amount of avocado) Spices of your liking (salt, cayenne, fresh herbs)
LIVING BORSCHT - A DELICIOUS RAW SOUP
Courtesy of Bobbi Ahrens
1 1/2 cup carrot juice 3/4 cup beet juice 1/2 cup apple juice Juice of 1/2 lemon
1/3 to 1/2 cup grated beet 1/3 to 1/2 cup grated carrot 1/3 to 1/2 cup grated cabbage
SUPER SIMPLE RAW DIP
Blend mango, cilantro, and avocados. Use as dip. Great
with pita chips!
RAW VEGAN CEVICHE
1 diced green bell pepper 1 diced red bell pepper 4-8 stalks diced celery 1 small diced red onion 4 lg. diced tomatoes (I like Roma) 1/2 head diced cabbage 1 diced cucumber
THREE-NUT CARROT LOAF
1 1/2 cups carrots, grated 1 cup sprouts of your choice 1 cup parsley 1/4 cup walnuts, soaked 1/2 cup sunflower seeds, soaked 1/4 cup pinenuts, soaked 1/2 large avocado 1/2 red pepper 1/2 yellow pepper 1 clove garlic 1 tsp black pepper Nori sheets (optional)Blend all ingredients, except for red and yellow peppers, until slightly chunky. Shape into a loaf and garnish with peppers or wrap in dry nori sheets Serves 2-3.
These two recipes came from "Conscious Eating" by Dr. Gabriel Cousens.
VERY RAW CARROT CAKE WITH RAISIN FROSTING
Courtesy of Laura Curtiss
VERY RAW CARROT CAKE
1/2 cup raisins, soaked 20 minutes
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tbs pine nuts
1 1/2 cup coconut
1 1/2 tsp. cinnamon
1/4 tsp Chinese 5 spice powder
pinch nutmeg
pinch clove
6 cup carrot pulp
1 1/2 cups date pieces
Make the carrot pulp while fruit is soaking. Put the
carrot juice aside for another recipe or drink it while
you are working in the kitchen. Change from the juicing
screen to the blank screen before proceeding with the rest
of the recipe.
Soak the raisins and apricots in two separate bowls. In a
food processor, combine the pecans and pine nuts; process
until uniformly fine. Add the coconut and pulse a few
times until mixed. Add the spices and pulse until mixed;
set aside.
In a heavy duty juicer, using the blank screen, alternate
putting the carrot pulp, raisins, apricots and dates
through the machine into a bowl. Knead this mixture with
your hands until the ingredients are evenly combined. Add
the nut mixture a little at a time, kneading it in.
Firmly pack the mixture into a form pan or mold. This
recipe is large enough to use several small molds or
containers or put into two 8" layer pans and make a layer
cake with the Raisin Frosting below.
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RAISIN FROSTING
1 cup raisins, soaked 1 hour 1 cup apple juice 1 tbs flaxseed oil 1/2 tsp vanilla pinch cinnamon 1 tsp psyllium