• Vegan
    • Vegan main dishes
    • Vegan desserts
    • Easy Base Meals
  • Animate it by gerisues
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    • Cake pictures
    • Cake structures
  • Raw recipes
    • Raw Ice Cream and Sorbets
    • Keto Friendly Ice Cream
    • Raw cheesecake
    • Herbal Seasoning blends
    • Raw condiments
    • Raw pasta
    • Raw dressings page 2
    • Nut Milks
    • Raw pestos
    • Raw Sauces
    • Raw cheese
    • Raw pudding
    • Brownies and bars and cookies
    • Raw pie
    • Cakes and frostings
    • Raw soups
    • Main meals
    • Raw salads, Pate, Hummus, Dips, Guacamole
    • Raw Juicing
    • Low Sugar Smoothies
    • Blended Smoothies without Fruit
    • Raw crackers and pizza crust
    • Raw Gluten Free Breads
    • Anti inflammatory recipes
    • Raw Foods for Bone Health
    • Raw Foods for Hormone Health
    • Raw Sea Vegetables
    • Raw Healing Elixir Teas
  • Raw gluten free
  • Raw chocolates
  • Herbs, Spices, Seasonings, Extracts A to L
  • Herbs, Spices, Seasonings, Extracts M to Y
  • Essential Oils
  • Healthy Cleaning Products Recipes
  • Healthy Cosmetic Recipes
  • Organic Gardening
  • Air Cleaners
  • Home Health Tests
  • Vitamins
  • Minerals
  • Dehydrator Recipes

Main meals

  • Ravioli

    Ravioli is created by using a mandolin to slice turnips, beets, watermelon radish, or zucchini into thin slices.  Use a vegetable peeler or a mandolin to cut veggies into very thin slices. You can optionally baste with a cold-pressed olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110°F for 30 to 45 minutes to soften “noodles.”  Arange 1 veggie slice on each plate. Spoon 1 Tbsp cheese onto each veggie slice, top with another veggie slice, and walla, you have your raw-violi!  Garnish with fresh minced herbs, a drizzle of cold-pressed olive oil, and/or a squeeze of lemon juice. Feel free to top with a pesto or any other raw sauce.
  • Stuffed mushrooms with cilantro and pesto

        Makes: 16 mushrooms
            16 large cremini (earthy taste) or button mushrooms
            1/4 cup nama shoyu, coconut aminos, or wheat-free tamari
            1 1/2 cups broccoli florets
            1 cup fresh cilantro, chopped
            2 Tbsp olive oil
            2 Tbsp nutritional yeast
            1/2 cup walnuts
            3 Tbsp pine nuts
            1/4 cup chopped red onion
            1/8 tsp salt (or to taste)
            3/4 tsp ground black pepper
            1/8 tsp cayenne, optional
            1/2 cup chopped celery (1/8-inch cubes)
            Dehydrated onion flakes for garnish
        Remove stems from mushroom caps. Set caps and stems aside.
        To a small bowl, add shoyu. Add mushroom caps, a few at a time, and toss to coat. Using a slotted spoon, transfer caps to a plate, letting excess marinade drip back into the bowl, and set aside. For a softer texture, you can dehydrate the mushrooms: Place mushrooms and marinade in a dehydrator at 105°F for 20 minutes. If you don’t have a dehydrator, you can place mushrooms and marinade on a parchment paper–lined baking sheet in the oven at the lowest temperature for 10 to 20 minutes. The longer it cooks, the less raw it will be. Prepare pâté: Pour remaining shoyu into the bowl of a food processor and add mushroom stems, broccoli, cilantro, olive oil, nutritional yeast, walnuts, pine nuts, onion, salt, pepper, and cayenne (if using). Process on high speed for 40 to 60 seconds, or until a uniform pâté forms (some chunks are OK). Transfer mixture to a bowl. Add celery to pâté and stir well. Spoon pâté into mushroom caps, forming a rounded top. Serve immediately or refrigerate in a glass container with a tightly closed lid. Mushrooms will keep in the refrigerator for 1 or 2 days.
  • Raw Pasta Puttanesca

            4 medium zucchini (8 cups noodles)
            2 large tomatoes, chopped (2 cups)
            2/3 cup pitted olives, diced
            2 tsp capers, optional
            1 Tbsp cold-pressed olive oil, optional
            1 large clove garlic, pressed or minced
            1/2 cup minced Italian parsley
            1/2 cup chiffonade basil
            1 tsp fresh thyme
            1/2 tsp sea salt (or to taste)
            1/4 tsp crushed red pepper flakes
            Black pepper, to taste
            2 Tbsp pine nuts
        Prepare pasta just before you intend to serve it for maximum freshness. Store topping in a glass container in the refrigerator and enjoy within 2 days. Prepare zucchini noodles using a mandoline set to 1/8-inch julienne setting or using a spiralizer and set aside or in the refrigerator.
        Prepare puttanesca: To a large bowl, add remaining ingredients except pine nuts, stir well, and let sit for 3 to 5 minutes.
        To serve, divide noodles onto 4 plates and top with desired amount of puttanesca, making sure to distribute juices too. Alternatively, toss the noodles and vegetables together and allow people to serve themselves.
        Variations
        If you have more time, try tossing the zucchini noodles in Pesto Sauce in Module 9 before topping with the vegetables. You will have to wait patiently for this variation!?

        Fruit Roll-Ups?

        To make them, simply blend fruits and add water to create a thick, pancake batter–like consistency. Experiment with different combinations. Apples, pears, bananas, and tropical fruits work great. You can also add a touch of cinnamon, cardamom, nutmeg, ginger, or even cayenne to the mix. Blend all ingredients and pour onto the dehydrator sheets. Dehydrate about 4 hours, flip, and dehydrate more until desired consistency is reached.

  • Red pepper taco filling

        Makes: 3/4 cup
            1/2 cup chopped raw cashews or macadamia nuts
            3/4 cup diced red bell pepper
            2 Tbsp water
            2 Tbsp dried coconut
        Place cashews in a bowl with ample water to cover and soak for 20 minutes.  Drain and rinse cashews well. Transfer to a blender with remaining ingredients and blend until creamy. Transfer to a small bowl.  Store in a glass container in the refrigerator and enjoy within 2 or 3 days. Use as filling for tacos.
  • Raw Portobello Mushroom Steaks with Balsamic Asparagus

        Makes: 4 servings
            4 portobello mushroom caps, de-gilled with a spoon
            2 cups filtered water
            1/4 cup plus 3 tsp nama shoyu, coconut aminos, or wheat-free tamari
            1/2 cup fresh basil, thinly sliced
            2 tsp minced garlic
            1/4 cup plus 2 Tbsp olive oil
            Pinch sea salt
            Pinch ground black pepper
            2 Tbsp balsamic vinegar
            1 tsp stone-ground mustard
            2 tsp maple syrup, optional
            1 bunch asparagus (or enough for 4 servings)
            1/2 medium red bell pepper, seeds and ribs removed, and diced
            1/2 medium yellow or orange bell pepper, seeds and ribs removed, and diced

        Slice mushrooms in 1/2 inch slices and place in a large baking pan on their side. Add water and 1/4 cup nama shoyu and marinate in a dehydrator at 145°F for 30 minutes. Remove and strain out marinade, reserving 1/2 cup.
        In a small mixing bowl, combine basil, garlic, 1/4 cup olive oil, 2 tsp nama shoyu, salt, and black pepper; stir well. Turn mushrooms over and evenly distribute basil mixture on top.
        To a cup or small mixing bowl, add remaining 2 Tbsp oil, vinegar, mustard, maple syrup, and remaining 1 tsp nama shoyu and stir until well combined.
        Bend ends of each asparagus stalk, and they will naturally break off at the exact place necessary. Place asparagus in a dish or pan. Cover with balsamic marinade.
        Place a dehydrator tray in the dehydrator to hold the dish. Dehydrate at 145°F for 1 hour, stirring every 15 minutes.
        Add remaining 1/2 cup marinade to the bottom of the mushroom pan and place in dehydrator along with asparagus. Dehydrate at 145°F for 45 to 60 minutes.
        Arrange asparagus and mushrooms on plates and sprinkle with red and yellow bell peppers.

  • Cauliflower risotto

    1 Cauliflower
    1 Zucchini
    1 Carrot
    1 Yellow Bell Pepper,
    300 grams Cherry tomatoes
    1 Lime
    30 to 60 grams Brazil Nuts
    Chives
    Cilantro
    Parsley

    Blend well and serve.
  • Cauliflower sushi

    raw untoasted ethically harvested nori wraps
     a head of cauliflower
    4 green onion stalks
    2 large carrots, 1 cucumber
     1 avocado,  1 red bell pepper
     2 cups sprouts of choice
     1 cup shredded purple cabbage
    Asian dipping sauce
    6 medjool dates
    ¼ cup sundried tomatoes
     ¼ cup fresh cherry tomatoes
    6 green onion stalks
    2 tbsp sesame seeds
     Blend all filling ingredients together and spoon onto nori wrap. Roll. Wet edges and seal. Whisk together asian dipping sauce. Dip nori wrap in sauce.
  • Mexican tacos

    5-8 Lettuce leaves
    For the taco filling
    1/2 red bell pepper
    1 stalk celery, 2 carrots
    1/2 cup cilantro
    1 corn cob
    For the sauce
    3 medium tomatoes
    1/2 cup dried tomatoes
    1/2 red bell pepper
    For the guacamole topping
    1/2 cucumber, 1/2 avocado
    2 tbsp lime juice

    Blend filling ingredients together. Blend together the sauce. Blend together the guacamole ingredients. Fill lettuce leaves with filling, then guacamole, then sauce. Serve.

  • Root stew

    2.2 lbs zucchinis  green or yellow
    1.1 lbs tomatoes beefsteak
    1 red bell pepper, 1 carrot
    1 cup of fresh, sweet peas
    2 medium stalks of celery
    1 oz of sesame seeds
    1/2 teaspoon of dried chives  or fresh chives
    Lemon
    Preparation in advance
    Deseed the bell pepper, freeze it for about 8 hours.
    Take out from the freezer about 8 hours in advance

    Combine all  ingredients. Serve

  • Hearty chili

    6 Roma tomatoes 1.5 lb
    Cauliflower, 1/4 head .33 lb
    Red pepper 0.25 lb
    Cremini mushrooms .25 lb
    Zucchini 0.22 lb
    Sun dried tomatoes 1/2 cup
    2 Medjool dates 0.08 lb
    2 Green Onions 0.04 lb
    Chili powder  2 Tbsp
    Dry basil and oregano to taste
    1/2 cup sprouted green or black lentils, optional
    Chili Powder:
    Sweet or smoked paprika 4 tbsp
    Garlic powder 1 tbsp
    Cayenne pepper 1 tbsp
    Onion powder 1 tbsp
    Dried oregano 1 tbsp
    Cumin 2 tbsp

    Blend all ingredients. Serve.

  • Spaghetti Bolognese

    500 g tomatoes (preferably sweet cherry tomatoes)
    1 mango, 2 medium zucchinis
    1 medium red bell pepper
    5 mushrooms, 1 spring onion
    2 sundried tomatoes
    (soak 3 hours ahead)
    1/2 cup of fresh basil
    1 handful of fresh oregano
    1 tbsp. of pine nuts
    a pinch of dried thyme
    a pinch of dried rosemary

    Combine all ingredients and serve.
  • Collard green wraps

    Bunch of Collard Greens
    Filling
    1 Zucchini
    1/4 cup Raw Tahini
    1/2 cup Sunflower Seeds (raw, soaked)
    1-2 cucumbers
    2 large tomatoes
    1-2 carrots
    Micro-greens or sprouts
    Onions (optional)
    Favorite seasoning

    Put  filling in collard greens and add favorite topping or seasoning. Serve

  • Spring Dinner

    Basil Soup
    1 mango
    1 cup fresh basil  about 1,5 ounces
    1/2 cup ) blueberries
    Salad of Daisies
    3,5 ounces Lamb’s Lettuce or Mâché lettuce
    3 big red sweet bell peppers
    1 cob sweet corn, 1 lemon
    3 stalks celery
    0,35 ounces fresh thyme, 1 mango
    1 cup daisies from the garden
    1/2 cup ( blueberries, 1 mango
    1 cup  raspberries
    3-5 leaves of fresh mint
    1/2 cup edible flowers

    Combine all ingredients for salad and eat with basil soup.

  • Zucchini Rolls

    Zucchini Rolls
    4-5 small zucchini
    1 avocado
    1 bell pepper (red, yellow, or any kind you like!)
    2 carrots, shredded
    2-3 stalks of celery
    1-2 tomatoes, 1 bunch of cilantro
    Dipping Sauce
    1/2 red bell pepper
    1/3 cup hemp seeds
    2 tbsp lemon juice
    1 tbsp lime juice, 1/4 cup tahini

    Slice zucchini lengthwise thin. Roll up remaining filling ingredients inside zucchini. Whisk dipping sauce together and use as dip for rolls.
  • Raw Pad Thai

    Noodles
    2 zucchinis
    Sauce
    1 mango
    1 zucchini, chopped
    ½ tomato
    2 oranges
    1 Tbsp chopped ginger
    ½ lime, juice
    Garnish
    2 Shredded carrots
    4 oz. Grape tomatoes, chopped
    4 oz. Scallions, diced
    2 oz. Cilantro, chopped
    2 oz. Basil, chopped
    4 small tangerines, chopped

    Spiralize the zucchinis. Blend the sauce ingredients together. Top the zucchini pasta with the sauce and garnish. Serve.

  • Raw Vegan Creamy Curry

    Noodles
    0.25 lb  1 Red Pepper
    1 lb bok choy (baby or full size)
    1.5 lb  nappa cabbage
    Sauce
    1 lb Mangos,
    0.5 lb  tomatoes,
    Optional: thumb ginger and 1 tbsp curry powder

    Shred nappa cabbage, slice bok choy and cut in slices red pepper. Blend mangoes and tomatoes. Pour sauce over noodles. Serve.

  • Carribbean Mung Beans

    3 cups mung bean sprouts
    1 small red bell pepper, diced
    1 1/2 cups pineapple, small cubes
    1/4 cup date paste (see recipe)
    1/2 teaspoon garlic granules
    1/2 teaspoon grated ginger, or ginger powder to taste
    2 tablespoons lime juice
    1 teaspoon salt
    1/32 teaspoon cayenne (a  smidgen or to taste)
    Place all ingredients in a bowl and stir until they are combined.
  • BBQ Lentils

    3 cups sprouted lentils
    1/2 cup chopped celery
    1/4 cup diced onion
    1 diced tomato   
    1/4 cup date paste
    1 teaspoon salt
    3 tablespoons lemon juice
    1/2 teaspoon onion powder
    1/4 teaspoon garlic granules
    1/4 teaspoon chipotle powder
    Place all ingredients in a bowl and stir until ingredients are combined.
  • Sweet & Sour Broccoli

    8 cups broccoli florets, chopped
    1/2 cup onion, minced
    1/2 cup date paste (see recipe)
    2 tablespoons coconut butter
    3 tablespoons apple cider vinegar
    1 teaspoon salt
    1/2 teaspoon garlic granules
    1/2 cup currants, or raisins
    1/4 cup sunflower seeds
    Place all ingredients in a bowl and stir until combined.Variation: Substitute sesame seeds for sunflower seeds and add 4 drops of sesame oil.
  • Curried Cauliflower

    1 cauliflower
    3 stalks celery
    1 - 2 cups spinach
    1/2 cup currants or raisins
    1/4 cup sunflower seeds or hemp seeds, or to taste (optional)
    1 - 2 tablespoons flax oil
    2 tablespoons lemon juice
    1 teaspoon curry powder
    1 - 2 teaspoons salt
    1/8 teaspoon cayenne, or to taste
    Chop vegetables fine and combine in a bowl with everything else. If the cauliflower is small, use the small amounts of salt and flax oil. If the cauliflower is large, use the large amounts

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