A Raw Vegan Giveaway

Several months ago, I was contacted by an individual and asked if I would care to look over an uncook book, and recommend it if I could. I agreed. I’ve been blessed with other books to give away so this is the first chance I’ve had to review this one.

Note: My sister was commenting today that, if she ate raw food, she would enter some of these giveaways. She thought there would be recipes she would use on occasion. I told her the giveaways are for anyone who follows the rules. They aren’t just for raw foodists or even vegans. I’ll send the giveaways to anyone who wins fair and square.

Raw for DessertThis particular book is Raw for Dessert: Easy Delights for Everyone by Jennifer Cornbleet. She has also authored Raw Food Made Easy For 1 or 2 People. I have never had the chance to leaf through that one so we’ll stick with the one I have (and, if you play the game right and win, you’ll have it).Raw for Dessert Back

First, let me assure you I haven’t made a single recipe from this book. I’m not “into” recipes much. I have to rely on the opinions of others when it comes to making mixtures. When I was eating cooked food, I had a few standbys and the same is true now.

There are some simple recipes but, by and large, most of them use combinations and ingredients that should be used with discretion. This is a “holiday treat” type of dessert book.

Pumpkin Pie with Caramel Sauce

I was surprised to find “whole cane sugar” as one of the ingredients in the Pumpkin Pie. Maple syrup was also listed. I know the maple syrup isn’t raw and I wonder about the sugar. She does say that the maple syrup can be replaced by dark agave nectar but she doesn’t offer a substitute for the sugar. The “pumpkin” in this recipe is actually carrots. I’ve made carrot pie, squash pie and sweet potato pie so I know they can all be made to taste like pumpkin. It’s a matter of the spice.

Sample Recipe

The recipes all have the ingredients listed on the left side of the page along with the equipment needed and other recipes if necessary to the assembling of the final dish.

Chocolate Cake with Fudge Frosting

Some of the ingredients are ones I never use. Cocoa powder or raw cocoa powder isn’t in my cabinet and I don’t even use raw carob since it is said to be toxic (anyone need a lifetime supply?). I broke my chocolate addiction long ago and I don’t need to rouse it again.

Assorted Goodies

I might break down long enough to make something like the Blondie Cashew Freezer Fudge for the Christmas party but I dunno. We’ll see.

Trifle and Tart

It’s definite I could go for the fruit in these pictures. I’ve gotten to the point that, unless I mix it with other fruit, messing with something that delicious isn’t something I do any more.

So…if you win this book, let me know what you think. It’s got lots of beautiful pictures in it and some doable and not so doable recipes in it. Just remember to read the rules carefully and follow them to make sure your entry/entries isn’t/aren’t disqualified. To make sure the winner gets it by Thanksgiving, I’ll be ending it in one week and announcing the lucky name the next day. If snail mail doesn’t get it there in time, you can always “look inside” on Amazon. Oh, by the way, the author also has an instructional DVD, Raw Food Made Easy.

49 Responses to A Raw Vegan Giveaway

  1. Shari November 8, 2009 at 11:05 pm #

    Alrighty then! I really want this book………………….

    CARROT-MUSTARD SLAW

    Soak a thinly sliced red onion in water for 15 minutes; drain.

    Whisk 1 1/2 tablespoons Dijon mustard, 2 tablespoons white wine vinegar, and 1 tablespoon capers.

    Whisk in 1/3 cup oil. Salt and pepper to taste.

    Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped fresh dill.

    Enjoy – Shari

    • Tommie November 9, 2009 at 6:16 am #

      Okie dokie! You got your first entry in in plenty of time! Woohoo, Shari! All you others—are you going to just sit back and let Shari have it?

  2. terry in the keys November 9, 2009 at 9:27 am #

    OK Tommie, address says it’s in place and here’s a recipe.

    Holiday Balls

    1 1/2 c soaked raw hazelnuts
    1/4 c soaked, drained raisins (or dates)

    Blend it all up in a food processor or blender, scraping it down as needed. Form into balls and refridgerate. This mixture should be quite stiff.

    Variations – roll in raw shredded coconut (some can also be put into the mixture after it’s been blended)
    – roll balls in some carob powder
    – roll balls in some chopped Unsoaked nuts
    This recipe is not optimally combined, but more of a once in a while treat.

  3. Elena Hvizd November 9, 2009 at 2:52 pm #

    Thanks Tommie, Just in time for the holidays!!

    Kale Salad

    Dressing
    1 C Orange Juice
    5-6 Dates
    2 Garlic cloves
    1 celery stalk
    1/4 C lemon juice
    1/4 teaspoon cayenne
    1/4 Cup EVOO (optional, you may add more or less depending on your preference)
    pinch of salt (optional)

    Blend well

    Kale Mix
    2 Bunches of kale
    1 cuke , sliced
    1 red or orange pepper sliced thinly
    red or green onion, sliced thinly

    Toss Kale Mix (kle/cukes/pepper/onion) with dressings and Enjoy!

    Elena

  4. Allison November 9, 2009 at 3:44 pm #

    Here’s my contribution:

    Salsa

    1 c. chopped tomatoes
    1/4 c. chopped bell pepper (red or green)
    1/4 c. chopped sweet onion
    1/2 c. chopped cilantro (love this stuff!)
    1 T. lemon juice
    1 T. olive oil
    1/2 tsp. sea salt
    dash of cayenne or a little chopped jalapeno

    Pulse all in the processor.

    I have Jennifer’s book Raw Food Made Easy, and it really is easy. You can be sure that all of her recipes taste delicious.

  5. Shari November 9, 2009 at 3:54 pm #

    APSPARAGUS WITH CITRUS AND OREGANO
    Serves 4

    2 oranges, preferably navel
    6 Tbsp. extra-virgin olive oil
    2 Tbsp. fresh lemon juice
    2 tablespoons fresh oregano
    2 scallions, finely chopped
    Kosher salt and freshly ground black pepper, to taste
    16 stalks large green asparagus (about 1 lb.)

    Zest 2 of the oranges, set zest aside. Slice off the ends of each orange. Working with one orange at a time, set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes. Place segments in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Repeat with second orange. Whisk 4 Tbsp. oil, lemon juice, oregano, and scallions into orange juice and season with salt and pepper; set dressing aside.

    Cut off about 1” from the tough end of the asparagus and transfer asparagus to a 9” x 13” baking dish. Sprinkle asparagus with reserved orange zest and drizzle with remaining oil and ¼ cup water. Place asparagus in dehydrator and set to 110 degrees F for 15 to 20 minutes or until it is warmed to your liking. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments. Serve immediately or at room temperature.

    *You can also not set it in the dehydrator and just serve at room temperature.

  6. Kaye November 9, 2009 at 6:17 pm #

    Well, this one’s extemely simple, but really quells a sweet tooth!

    Take a nice plump fresh medjool date, or several, and take out the pits. Slice each down the center about 2/3 and open like little baked potatos. Stuff each with a spoonful of raw nut butter, drizzle with raw honey, and place a raw nut of choice atop the little creation….and enjoy!

  7. Tommie November 9, 2009 at 6:19 pm #

    Wow! Thanks, everyone! Don’t forget to come back tomorrow and enter again!

  8. Earth Mother – In The Raw November 9, 2009 at 10:17 pm #

    Crisp Cabbage & Apple Salad

    1/4 C cold-pressed extra-virgin olive oil
    2 Tbsp raw tahini
    1 inch fresh ginger, grated
    1 lemon, juiced
    2 tsp tamari or Nama Shoyu

    2 C red cabbage, shredded
    2 C Napa cabbage, shredded
    2 C Granny Smith apple, thinly sliced
    2 tsp lemon juice
    1/4 C golden raisins, soaked
    1/4 C raw sunflower seeds

    Blend together the first 5 ingredients and set aside.

    Toss cabbage together in a large serving bowl. Toss apple slices with a little lemon juice to keep from browning.

    Add apple, raisins, and half the sunflower seeds to cabbage. Toss with the dressing. Garnish servings with remaining seeds.

    • Tommie November 10, 2009 at 5:51 am #

      Boy! We have the makings of a feast here already! Keep it up, everyone!

  9. Shari November 10, 2009 at 8:24 am #

    FRENCH LENTIL SALAD
    Makes 4 servings

    1 cup dried French lentils, sprouted until tails are about ½” long
    ¼ cup chopped walnuts
    4 green onions, finely chopped
    3 tablespoons balsamic vinegar
    2 tablespoons chopped fresh parsley
    1 tablespoon olive oil
    ¾ teaspoon salt
    1 teaspoon fresh thyme
    ¼ teaspoon black pepper

     Combine lentils, onions, vinegar, parsley, oil, salt, thyme and pepper in large bowl. Serve at room temperature after letting the salad marinate for about an hour (this is optional).
     Serve on lettuce leaves, if desired. Top with chopped walnuts before serving.

    • Tommie November 10, 2009 at 8:47 am #

      How about some recipes with chia seed, Shari?

  10. terry in the keys November 10, 2009 at 8:54 am #

    Here’s something simple for when you just want a treat in the evenings.

    2 ripe frozen bananas cut up or sliced
    4 oz frozen dark sweet cherries

    Process them in a small food processor until the consistency of soft serve ice cream and enjoy.

  11. Elena Hvizd November 10, 2009 at 3:37 pm #

    Apple Delight

    2 cups food processed apple
    drizzle of fresh lemon juice
    2 Tbs. raw honey or agave
    Meat of two young Thai coconuts (or substitute with 1/2 Cup raw dry shredded coconut)
    1/4 cup Water
    2 inches of vanilla bean (or 1 Tbs. vanilla extract)
    4 fresh medjool dates (pitted)
    1 ripe banana
    cinnamon or nutmeg

    Place the grated apples in a serving bowl and drizzle with the lemon and honey. Toss to coat. Blend remaining ingredients in a food processor or Vita-Mix until smooth and pour over apples, mixing well. Dust with cinnamon and garnish with a few chopped nuts.

    Elena

  12. JodyLynn November 10, 2009 at 4:16 pm #

    Relish This! … this Thanksgiving! 🙂

    1 orange, peeled & halved
    1 cup fresh cranberries
    1 apple, cut in quarters
    dates, to taste (for sweetness)
    optional – 1/3 cup raw walnuts or pecans

    Place all ingredients into Vitamix in order listed and secure lid. Turn machine on and quickly increase speed to Variable 4. Blend for 10-15 seconds or until chunky. YUM!

    Tommie,
    What a neat blog you have, glad I stumbled upon it! 😉

    • Tommie November 10, 2009 at 5:19 pm #

      Good looking recipes, folks!

      Thanks, JodyLynn! Glad you’re here, too? Have you checked out the forum?

  13. Shari November 11, 2009 at 11:08 am #

    Okay Tommie, here’s a chia seed recipe. It calls for “thick Brazil nut milk” and I will post that recipe tomorrow, giving you all time to gather your materials……….

    BREAD PUDDING
    1/2 cup chia seeds
    1 cup coconut water
    1 1/2 cups thick Brazil nut milk (add more milk for a creamier pudding)
    1/4 teaspoon cinnamon
    1 Tablespoon vanilla
    1/4 cup agave

    Soak chia seeds in the coconut water until all the water is absorbed.

    Thoroughly mix in the remaining ingredients. I like to leave lumps, that’s what reminds me of bread pudding.

  14. Allison November 11, 2009 at 2:20 pm #

    My six year old makes chia cereal all the time (amounts depend on your personal taste):

    about 2 T. chia seeds
    water to soak seeds in
    1 tsp. spirulina
    a little lucuma powder for sweetness
    small handful goji berries

    Mix all together, let sit about 10 minutes, then stir again to make sure all chia seeds are wet. She usually makes this the night before then eats it the next day.

  15. Elena November 11, 2009 at 5:04 pm #

    This is a simple Thai flavored soup that I just made today. It is different from Pixie chicks on the Forum, but similar

    I call it Spicy Green Thai because the Spinach gives this a lovely green color!

    2 Cups Water (or coconut water if you have access)
    1 Cup Baby Spinach (or any other green you like)
    1-2 cloves garlic (depending on your taste)
    2 T lime juice
    1 T Mellow Miso
    1! T Nama Shoyu (or sea salt)
    1/2 tsp Cayenne (or to taste, I like it spicy)
    1 T Nutritional yeast (optional depending on your preference)

    Blend in a high speed blender until smooth

    Add to the soup base 1/2 Cup of chopped broccoli florets, 1/2 Cup of bean sprouts and top with a tablespoon or two of chopped red tomatoes or red pepper for color!

    Other Optional parts:
    For or those folks like me who enjoy adding a bit of seaweed to their salads, soups this is a great soup to put a dash of kelp or dulse flakes on top of when done, or to mix it into the blender.
    Fresh chopped Cilantro or basil can be sprinkled on top.

    • Tommie November 11, 2009 at 5:14 pm #

      Shari, how would this work without the coconut water? Allison, easy enough for a six year old! Is the spirulina for taste or nutrition? Elena, I do believe that is well named (spicy)!

  16. JodyLynn November 11, 2009 at 6:50 pm #

    I’m back for more! Entry #2 🙂 Doing a “raw vegan” Thanksgiving this year. Getting some great recipes from everyone!

    PARTY IN YOUR MOUTH SALAD!

    1 pint grape tomatoes, halved
    1 yellow bell pepper, seeded and diced
    1 (15-ounce) can black beans, rinsed and drained (I use Eden brand)
    1/2 cup small diced red onion
    2 tablespoons minced jalapeno peppers, seeded (2 peppers)
    1/2 teaspoon freshly grated lime zest
    1/4 cup freshly squeezed lime juice (2 limes)
    1/4 cup good olive oil
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon minced garlic
    1/4 teaspoon ground cayenne pepper
    2 ripe Hass avocados, seeded, peeled, and diced

    Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

    Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

    Tommie,
    Yes, I did check out the forum. Great info. & resources!

  17. terry in the keys November 11, 2009 at 7:27 pm #

    I almost forgot to enter today! Whew! That was close!!:-)

    Savory Salad Dressing

    2 plum tomatoes sliced
    1 stalk celery diced
    1 handful spinach
    juice of 1 lemon
    2 sprigs parsley

    Blend and pour over salad.

    • Tommie November 11, 2009 at 8:42 pm #

      Thanks, you two! JodyLynn, the forum is great. Just ask Terry. BTW, Terry, you have 24 hours to post your recipe but I’d suggest getting to bed sooner than midnight. 🙂

  18. Shari November 12, 2009 at 8:30 am #

    Brazil Nut Milk

    2 cups Brazil nuts
    4 cups water
    1 T. vanilla**
    1/4 cup agave (or to taste)

    Put all the ingredients in a high power blender and run for one full minute. I don’t strain this particular milk, but you can if you want it really smooth.

    **I have found vanilla water in the bulk section of my co-op. It is wonderful in raw recipes as it imparts no alcohol flavor and it is very much less expensive than vanilla in glycerin.

  19. Angela COles November 12, 2009 at 2:05 pm #

    I’ve just shared this one at a crafters cookie exchange – the only raw recipe there.

    Peacan Pie Cookies
    ———————-
    1 cup pecans
    1 teaspoon ground spices
    1 teaspoon orange juice
    1 cup pitted dates
    Put the lot in a food mixer and pulverise into a sticky dough. Take tablespoons of mixture and flatten into cookies.

    Eat them fresh or keep in the fridge or freezer (if they last long enough they can keep several weeks in the freezer – thaw before eating)

  20. terry in the keys November 12, 2009 at 4:13 pm #

    JodyLynn, glad you went over and checked out the forum.:-) You’re right, it’s full of info and resources!

    My e-mail says it’s up there and now for the recipe.

    Raw Pesto

    basil leaves pulled from 2 stalks (4″ long stalks approx)
    1 oz unsoaked pine nuts
    1 Tbsp cold pressed olive oil
    pinch sea salt
    water if needed for the right consistency

    Blend until smooth and eat with celery sticks. You won’t miss the cheese!

    • Tommie November 12, 2009 at 6:11 pm #

      Thanks, y’all! Maybe I should shorten all the giveaways to one week!

      Shari, I’ve looked online for vanilla water and can’t find it. Angela, how did the cookies go over? Terry, I’m glad your email address is there! Like I said, it won’t be shared with anyone and it doesn’t show up to anyone but me.

  21. JodyLynn November 12, 2009 at 9:25 pm #

    Good Evening ALL!

    With Fall in full swing, thought this recipe appropriate after visiting the apple orchard. :-).

    RAW APPLE SAUCE
    6 Apples (cored but not peeled)
    1 tsp Cinnamon
    1/4 – 1/2 cup Agave
    pinch Salt (optional)

    Core and quarter apples. Place in food processor with 1/2 cup agave. Process to applesauce consistency. Add more agave to taste.

    MMMMMMMMMmmmmmmm good!

    • Tommie November 12, 2009 at 9:46 pm #

      I have Golden Delicious apples and they are already pretty sweet. Bet I could get by without the agave. Hmmmmm?

  22. terry in the keys November 13, 2009 at 7:43 am #

    Tommie, I usually say something about my e-mail address because 1 time you said it hadn’t shown up even though it was showing on my screen. I have no desire to miss out on these Giveaways due to a glitch! 😉

    Spagetti in the Raw

    1 small zucchini, grated using the small part of the grater
    2-3 plum tomatoes, peeled
    1/2 tsp cold pressed olive oil
    1-2 fresh basil leaves
    pinch sea salt (optional)

    Blend the last 4 ingredients and pour it over the zucchini. (if you salt the zucchini, it gets watery 🙁 )

  23. JodyLynn November 13, 2009 at 8:08 am #

    TGIF!!! Being in the Thankful mood, here is a Thanksgiving Stuffing recipe…

    2 cups golden raisins
    1 cup apple juice
    3 cups chopped apple
    1 & 1/2 cups finely-chopped nuts
    1 & 1/2 cups finely-chopped sunflower seeds
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    Pinch of sage
    Pinch of thyme
    Soak raisins in apple juice for 1 hour.
    Mix with remaining ingredients.
    Chill for several hours.

    Tommie,
    I agree with you regarding omitting the Agave from the applesauce recipe. I, personally, have it without. I add it when I’m making for for my un-raw/un-vegan fam…they become “crabapples” if I don’t. 😉

    Have a Fan-tabulous, Fruity, Fresh Friday all!

  24. Elena November 13, 2009 at 1:31 pm #

    Recipe Notes: This is the time of year when cabbage and carrots are plentiful up here in New England. Please feel free to play with the ingredients since I find that all recipes are best when they are slightly tailored to an individual’s tastes and preferences. For instance, if you like things spicy, feel free to add a pinch of cayenne. If you like things sweeter, you can add a tablespoon of raw honey to the dressing. If you dislike cabbage, you may substitute with celery, or chopped kale, whatever you like.If you dislike cilantro, leave it out, or add an herb you enjoy like some dill or parsley. You get the idea. It’s all about working with what you have, and what you enjoy and finding the right balance of tastes for yourself. Enjoy!

    Curried Carrot Salad

    Ingredients:
    Salad base:
    5 c shredded carrots
    1/4-1/2 head purple cabbage, shredded (you can substitute with green cabbage)
    1/2 cup soaked, drained, dehydrated sunflower seeds (optional — just great w/out)
    1/2 c raisins (optional, see note above)
    1/2 c shredded, dried coconut (optional)
    1/4 c finely chopped red onion
    1/4 c finely chopped cilantro (optional)

    Dressing:
    1/3-1/2 olive oil (even this can be optional, you can substitute with avocado or leave out overt fat completely, just add some fresh squeezed OJ and a stalk of celery instead)
    1-2 chopped apple (not granny smith)
    juice of 1 lemon
    1 tblsp fresh ginger, coarsely chopped
    1-1½ tsp curry powder
    1-1½ tsp garam masala
    ¼-½ tsp cayenne pepper (optional)
    Salt, to taste (optional)
    Water, to thin as needed

    I add these if necessary:
    Sweetener to taste (raw honey is the best, but use your preferred sweetner)
    Cinnamon to taste (curry and garam masala has varying levels of cinnamon)

    Procedure:
    Combine base ingredients in bowl. In a high speed blender, blend dressing ingredients until desired thickness, adding water as necessary to get things moving well in the blender. I Pour dressing over base and mix well. Enjoy!

    • Tommie November 13, 2009 at 5:43 pm #

      That should feed a BUNCH of people, Elena! JodyLynn, I second TGIF. This has been one more day. But your stuffing recipe does say Thanksgiving. Wish I could find a savory stuffing recipe, though, that would be more like the cornbread one my mother (and I) used to make.

  25. Peach November 13, 2009 at 11:27 pm #

    I better get in here quick…grin

    Vanilla water

    Take one fresh vanilla bean, slice down the middle, chop into pieces if you like, place in hot water and soak 24 hours. Strain off water to use in recipes or add a little agave and drink …yummy. Repeat the process with the same bean a few times. After you have finished with the soaking you can chew on the bits of bean or add them to a smoothie.

    • Tommie November 14, 2009 at 8:04 am #

      Thanks, JodyLynn! I hope you have a good one, too. Shari, do you use that as a dressing or a spread? And Peach! Where do I get fresh vanilla beans? You believe in waiting until almost the last minute, don’t you?

  26. Shari November 13, 2009 at 11:31 pm #

    1 cup shelled raw pistachios
    2 cups each coarsely chopped Italian parsley and lightly packed fresh mint leaves
    1 cup olive oil
    Salt

    1. Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.
    2. Add parsley, mint, and olive oil to the blender; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.

  27. JodyLynn November 14, 2009 at 6:43 am #

    Raw Asparagus Salad

    1 pound thin spears of fresh asparagus
    2 tablespoons good olive oil (1 tablespoon if you’re not dressing greens, too)
    1 tablespoon good balsamic vinegar
    Zest of a lemon, preferably in strips, reserving a few strips for garnish, if desired
    Salt & pepper to taste

    Wash and tear the greens. Spin dry or tamp gently with paper towels.

    Wash the asparagus well, especially the tips where grit can accumulate. After washing, place on a double layer of paper towels to siphon off water. Snap off the woody ends and discard. Line up the tips of as many asparagus as you can manage, cut off the tips. (Use these in the salad itself or save for something else where the tips are so coveted.) Cut the asparagus in tiny bits, maybe 1/8 or 1/4 inch lengths.

    Whisk the olive oil, balsamic vinegar, salt & pepper, lemon zest (don’t forget to reserve a few for garnish). Stir in the asparagus. Toss the asparagus with the greens. Serve immediately.

    Oh SO good! Hope everyone has a SUPER Saturday! 😉

  28. Shari November 14, 2009 at 8:12 am #

    I use it like pesto, over kelp noodles.

    Here’s my Saturday entry :

    CLEMENTINES IN GINGER SYRUP
    Serves 4

    ¼ cup agave
    ¼ cup thinly sliced, peeled ginger
    4 green cardamom pods
    3 whole star anise
    6 clementines or mandarin oranges
    ½ cup pomegranate seeds (optional)

    • Place ginger, cardamom pods and anise in a bowl with the agave. Place in dehydrator set on 110 degrees F for about 1 hour or until it appears very thin (it is going to thicken out of the heat).

    • Remove from dehydrator and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.

    • Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into ¼” thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).

    • Tommie November 14, 2009 at 10:26 pm #

      I love Clementines. The ones I get don’t have to be peeled with a knife. The skin is even easier to get off than a tangerine. They’re usually seedless, too. I especially like the satsumas I get from Sierra Nevada Citrus.

  29. terry in the keys November 15, 2009 at 1:47 pm #

    E-mail address is in place, but I realized last night when I was in bed that I had forgotten to post here! 🙁 So, here’s my recipe for today!

    Quick Mild Salsa

    2-3 plum tomatoes peeled (seed them if you want)
    1/4 large green pepper
    1 green onion
    2-3 sprigs fresh cilantro
    juice of 1/2 lemon or lime
    1 clove garlic minced (optional)
    pinch sea salt (optional)

    Blend quickly by pulsing til the right chunkiness or chop everything by hand.

    For a spicier salsa, add some type of hot pepper to your own taste.

    • Tommie November 15, 2009 at 4:02 pm #

      Would you believe this is on page three of my approval pages? That’s amazing! We are going to have a treasure trove of recipes! Thanks, Terry!

  30. Shari November 15, 2009 at 5:37 pm #

    I noticed my Friday recipe was missing a name. It’s called Mint Pesto.

    Here’s my last concoction for this contest!………………

    SHARI’S SOUR CREAMY ONION DIP

    IN BLENDER (preferably Vitamix or K-Tek Champ)

    1 cup water
    1 ¾ cup raw sunflower seeds (pre-soaked)
    1 whole lemon (cut off yellow peel)
    2 or 3 T raw apple cider vinegar
    1 t garlic granules
    2 T onion bits or granules
    1 ¾ t celtic sea salt
    1 clove raw garlic
    2 green onions
    2 T chopped Portebello mushrooms

    Puree until smooth.

    Combine in bowl with ½ cup chopped onion.

    Chill and serve.

    • Tommie November 15, 2009 at 9:04 pm #

      I’ll put the name on it when I post it on the recipe page, Shari. Do the sunflower seeds taste “bean-y” in this? JodyLynn, you made it for the last day! Thanks, y’all!

  31. JodyLynn November 15, 2009 at 6:30 pm #

    Raw Whipped Sweet Potatoes

    4 sweet potatoes, peeled and chopped
    2 large turnips, peeled and chopped
    1 heaping tbsp Dijon mustard
    1 ½ tbsp coconut oil
    2 tbsps agave
    1 generous tsp cinnamon
    ¼ tsp nutmeg
    ½ tsp salt (adjust to taste)
    Pepper to taste
    Steam the root vegetables for about twenty or thirty minutes, or until very fork tender. Put them in a food processor with the remaining ingredients and blend till very rich and smooth – you may have to stop often to scrape the sides of the bowl.

    In planning for our upcoming feast, I tested this recipe out early…can’t wait til Turkey day to have it again. DELISH!

  32. JodyLynn November 15, 2009 at 7:42 pm #

    My Sunday entry:

    Pumpkin Pie Soup

    2 pounds fresh carrot juice
    1 cup raw sweet potato, peeled and cubed
    4 dates, pitted
    1/2 avocado, pitted
    1/2 teaspoon pumpkin pie spice

    Place all ingredients in a high-speed blender (Vitamix) and blend until smooth. ENJOY!

  33. Debbie November 16, 2009 at 4:18 pm #

    Raw Pepper Salad

    Ingredients:
    1 red bell pepper (seeded and chopped)
    1 orange bell pepper (seeded and chopped)
    1 yellow bell pepper (seeded and chopped)
    2 ears of corn (removed from cob)
    1-2 handfuls micro herbs
    dash sea salt
    dash garlic powder
    favorite salad dressing (my choice, Bragg’s Organic Ginger & Sesame Salad Dressing)

    Preparation:
    Combine all the ingredients and toss well. Place on a plate and drizzle your favorite dressing on top. Garnish with nuts or seeds if desired.

  34. Peach November 16, 2009 at 5:29 pm #

    Tommie I don’t make many raw recipes so don’t know what to post….lol

    I get fresh vanilla beans from the raw pleasure site but that wouldn’t work for you. There is probably somewhere you could order them on line in the US, you will just have to google them and see what you can find. Sometimes health food shops have them but not often, here anyway.

    They are so much nicer than the extracts and don’t have any added nasties.

    Good luck, hope you find some, the vanilla water is great to drink and I did hear it was good for you but can’t remember why.

    • Tommie November 16, 2009 at 6:04 pm #

      After I let Debbie know the giveaway had ended, she said to go ahead and approve her recipe because she likes to share. Thanks, Debbie!

      Peach, I’ll have to search the WWW and see if I can find some. If I ordered from RP, they wouldn’t be fresh by the time they got here! You kinda missed the deadline, anyway, but you can contribute a recipe any time!

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