This is where you can find all those intriguing recipes that qualified the entrants in the giveaway. They are in the order they were submitted.
This is my current favorite among the recipes in my recipe book which will be published in September.
SMOKED JALAPENO CHEESE (two ways)
This cheeze is delicious as an “instant” cheeze, i.e., right out of the blender (or food processor), or aged for an extra, special cheezy tang, with the goodness of probiotics.
2 C cashews (soaked)
1 jalapeno (or more, to taste)
1/4 -1/2 C water
1 t sea salt
* Put ingredients in Vitamix and add water to just cover the cashews.
* Process to a smooth, creamy consistency, adding water if necessary.
Spread on crackers, or bread, or use as a dip.
Mix in water or rejuvelac to use as a sauce on salads or vegetables.
Store refrigerated for up to 5 days.
To age the cheeze:
1 – Add 1 T probiotics to the cheeze mixture:
….. Probiotics suggestions:
……3 capsules bifidus bulgrious, S-thermaphullus, L-salivarius, or kyodophilus,
……1 T New Chapter All-Flora powdered probiotics.
…..2 T juice from freshly made sauerkraut.
……I used 2 T of Zukay Sweet Onion/Basil Probiotic Dressing on my last batch of
2 – Place cheeze mixture in a square of cheesecloth, tie the ends of the
…..cheesecloth over the cheese, and hang the cheesecloth-enclosed cheeze over a
…..bowl to catch any drips (I made a hook from a coat-hanger with a hook on
…..each end, put a rubberband around the tied cheesecloth ends, and hooked one
…..end around a cabinet knob, and the other end under the rubber band, to hang
3 – Allow the cheeze to hang for 24 hrs.
4 – Refrigerate for up to 5 days
You could also substitute rejuvelac for all of the liquid.
Here’s my simple recipe for green soup. It’s yummy.
JazzyRaw’s Creamy Green Soup
2 cups tightly packed kale, chopped
1 Roma tomato, chopped
1/4 cup young coconut meat
1 cup young coconut water
1/2 avocado, chopped
Raw agave nectar to taste
Blend kale, tomato, young coconut meat until smooth. Add 1/2 of the chopped avocado and blend again. Add agave nectar as desired. Serve immediately with the remaining chopped avocado as a garnish. Sprinkle dulse flakes on top.
I’m currently addicted to these, usually at least doubling or tripling the recipe:
Raw Food Kale Chips
2 heads Kale
¾ cup Tahini
¼ cup Nama Shoyu
1/4 cup ACV
½ cup Water
1 clove garlic
juice of 1 lemon
¼ teaspoon Sea Salt
1/4 cup of nutritional yeast
Tear kale into large pieces, removing stems. Place in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency, adding additional water if needed. Pour into bowl with kale and mix with your hands to thoroughly coat the kale.
Place kale onto a Teflex sheets, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees.
I had this beautiful and delicious pink smoothie for
breeakfast this morning:
Equal parts fresh pineapple and strawberries, blended.
10 ears of fresh corn
1 sweet red pepper
1 sweet banana pepper
1 small tomato, chopped
1/2 cup chopped pineapple
fresh cilantro (1/8 cup-chopped)
Remove corn from cobs. (Use Tommie’s method for creamier results.) Dice red pepper and sweet banana pepper. Mix half of the diced peppers in with the corn in a large serving bowl. Blend chopped tomato, pineapple, remaining peppers, and cilantro until smooth and creamy. Pour 1/4 to 1/2 of the dressing over the top (use remaining dressing with a side salad or as a base for a raw soup). Garnish with chopped cilantro.
By Smokey Joe Viger
Juice of two oranges
¼ C raw tahini
garlic – as much as you want
dash of Celtic sea sale
dab of raw agave nectar
Mix all together and store in refrigerator in glass jar.
Will thicken after a bit. Just add a small amount of water to give it the consistency you want or use as a dip.
As far as tahini in Joe’s Dressing, try another raw nut butter. Cashew would be my first choice and then almond butter.
3 pounds, already soaked and dehydrated almonds
1 T. salt
1 T. garlic powder
1/2 – 1/3 C. water (combinations of nuts such as almond/pecan/walnut takes more water
2 t. liquid smoke flavor
1/8 – 1/4 t. REALLY hot, hot sauce
Dissolve salt in water; add smoke and hot sauce to water.
Pour over nuts and let sit an hour or so to absorb liquid.
Transfer to dehydrator sheets and dehydrate until crispy.
Here’s another yummy recipe. It’s also a fun way to get your greens. My son loved it, as did I. It makes a great April Fool’s dish or St. Patty’s day.
3 Large Juicy Ripe Mangoes (or 5 champagne mangoes)
2 Handfuls of Spinach
Peel the mangoes and slice directly into the blender. Once you get down close to the pit, squeeze all the juice you can get out of each mango and into the blender. Toss in two handfuls of spinach. Blend until creamy.
Here’s a recipe that is in my collection. not sure where it came from but it is different, so i tried it. it is yummy.
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
⅛ teaspoon sea salt
Freshly ground pepper to taste
1 cup shredded carrots
1 ½ tablespoons chopped fresh dill
1 tablespoon chopped scallion
Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.
Cover and refrigerate 2 hours. Can be stored for up to 2 days.
Here’s another one:
5 large cucumbers, cut into chunks
1/2 cup chopped fresh mint (You can substitute dill, cilantro or basil for the mint. i like basil.)
1/4 cup chopped scallions (2 scallions)
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon honey (or more to taste) Note from Tommie: I’d substitute raw organic agave nectar
2 cups crushed ice
Salt & freshly ground pepper to taste
Combine cucumbers, mint, scallions, lemon juice, zest and honey in a food processor or blender; process until smooth. Add ice and blend until smooth. Season with salt and pepper and serve immediately in chilled bowls.
Banana Watermelon Salad
1 cup sliced banana
1 cup chopped watermelon
Put in a bowl and eat.
Ranch Dip or Dressing
1 1/2 C cashews or macadamia nuts
1/2 C water
3 T fresh lemon juice
1-2 cloves garlic
1-2 tsp Celtic Sea salt
1/2 tsp dried dill (or 1 very small sprig fresh)
1/2 tsp dried basil (or 2 leaves fresh)
1 stalk celery
Mix all ingredients in Vita-Mix or blender until smooth and creamy. Makes 2 cups. If making dressing, use an extra 1/2 to 1 cup of water.
“WHY DIDN’T I THINK OF THAT” LEMONADE
• For every 5 apples you juice, juice one whole lemon (yes, peel and all).
• Add a small slice of beet to give it a “pink” lemonade appearance.
1 cup pine nuts
1 cup macadamia nuts
1 cup water
1 tablespoon Celtic sea salt
Blend until creamy.
Spread on Teflex sheets, dehydrate until able to turn and remove sheet. Continue to dehydrate until completely dry.
Crumble and use on “pasta”.
AVOCADO AND TOMATILLO SALSA (the recipe that won the book for Shari!)
2 cups coarsely chopped rinsed husked tomatillos
2 medium red jalapenos with seeds, minced
2 large avocados, halved, peeled, pitted, diced
¼ cup chopped white onion
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
Makes about 2 1/2 cups.
Easiest recipe I’ve got!: GINGER JUICE
Juice one GIANT chunk of ginger. If it’s organic, leave the skin on, if not – well you know the drill. I have juiced this in a Green Star machine so I’m not sure how much you will get with other style juicers.
After you get at least 1/4 cup juice, pour that into a 16 ounce bottle (make sure you mix the juice well as the starch settles to the bottom after juicing). Now pour in agave nectar almost to the top. Taste and if it’s not gingery enough, add more juice. Too spicy? More agave.
Left over ginger juice will keep in the refrigerator for weeks. As will the agave/ginger mixture.
The mixture can be poured over fruit, added to smoothies or in winter used with warm water for ginger tea.
Orange Julius Frozen Treat
(can’t call it ice cream cuz there is no cream!)
equal parts fresh squeezed orange juice and sweetened almond milk
place in ice cream maker (I like Cuisinart brand)
run until frozen
eat from container or store in freezer, however this recipe does get very hard because of the high water content, but if you scoop some out and let it sit a short time it is soft serve again!
Here’s your almond milk recipe:
BASIC ALMOND MILK
1 cup raw almonds, soaked overnight or at least 6 hours
4 cups pure water
1 T coconut oil (optional)*
1 vanilla bean or alcohol free vanilla extract
10 – 15 pitted dates or about ¼ cup agave nectar
Drain and rinse almonds
Measure water into blender
Add almonds and the rest of the ingredients
Blend for 1 minute if using a VitaMix, 2 minutes with standard blender
Pour into nut milk bag and squeeze bag until pulp is dry (or as dry as you can get it!)
Store milk in glass container in the refrigerator for up to 4 days
*I use the coconut oil to make a creamier nut milk.
2 cups raw cashews
1tsp real vanilla extract
3 tsp maple syrup
sprinkle salt (optional)
Grind cashews in food processor until powdered and starts to stick together. Add remaining ingredients and continue to process. If too dry add 1tsp water at a time to keep things moving but do not make too wet.
Press into a small dish or tray. Refrigerate for a few hours before you tuck in, if you can wait that long, remember you can lick out the food processer while you wait..lol. Best to cut into squares before serving.
I had to make this recipe first to make sure it tasted good before I posted it. Tough life but some one has to do it….grin.
3 pounds thinly sliced red potatoes, soaked in water 3 – 4 hours & rinsed
As much onion as you like (it’s really good add lots!), sliced thin
1/3 C extra virgin olive oil (maybe more if you add lots of onions as advised
2/3 C fresh squeezed lemon juice
2 t Celtic sea salt
Grated fresh garlic, to taste, use a Microplane, if you have one or a garlic press
¼ t cayenne
Mix well with hands to coat. (Don’t let them sit too long in the lemon juice mixture.) Transfer to dehydrator sheets. Dehydrate at 105 degrees until desired crispness.
For “char-broiled” burgers baste w/flax oil.
1 ½ cups each, walnuts and sunflower seeds
½ cup chopped onion
½ cup chopped celery
½ cup sweet pepper (any color but green!)
½ cup sun dried tomato pieces
2 teaspoons sea salt
1 tablespoon olive oil
2 – 4 cloves garlic
Herbs, basil and oregano are my favorites (they grow in my backyard)
“heat” to taste (I like Thai dragon chilis)
• Put walnuts, sunnies, garlic, herbs, onion, celery, pepper through juicer with blank.
• Mix in salt, “heat”, oil, and sun dried tomatoes.
• Form into burgers and dehydrate 3 – 6 hours at 105F.
• Serve on Double Seeded Buns.
DOUBLE SEEDED BUNS
2 cups flax seed, ground and soaked in water just to cover
2 cups sunflower seeds, soaked
• Put ground, soaked flax in food processor to break up lumps and make a “dough”.
• Stir sunflower seeds in by hand.
• Drop by spoonfuls onto Teflex sheets.
• Sprinkle tops with salt and sesame seeds.
• Dehydrate at 145 degrees F for 2 hours, turn down to 105 degrees for at least 8 – 10 hours.
• Turn over and dehydrate another 4 – 6 hours.
2 cups tomatoes, quartered
½ cup sun dried tomatoes, soaked
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 cloves garlic
1 – 2 teaspoons sea salt
2 tablespoons chopped onion
hot peppers, if desired
• Blend until thick and creamy.
*If you want barbecue sauce add a couple shakes of liquid smoke to the above recipe.
adapted from Bruce Horowitz recipe (Thanks Bruce! You are great.)
1 cup yellow mustard seeds, ground
2 lemons, juiced
1/4 c agave
1 clove garlic, or more to taste
½ inch fresh ginger
2 tablespoons olive oil
1 teaspoon sea salt
a small piece of raw onion
• Blend all ingredients until thick and creamy.
• Stir in additional lemon juice to eliminate any bitterness.
If you try any of these, please leave a review!