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  1. #1
    Expert Forum User The Ultimate London Mom!

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    Default Tons of raw food recipies

    From this site - Raw Sacramento Raw Food Recipes

    Now, I am not going to even pretend I am into raw food eating(as my whole way of eating),but I am into eating things raw as much as I can, but I am just now trying to find some good raw recipies, to replace salad dressing from the store with, desserts with (I want to give my kids dessert but healthy with no sugar) and some lunch and light supper ideas, to keep as much nutrition as possible by keeping things raw and not cooked- so off the site, these are some good looking ones that I hope to try. Thought I would share in case there was other moms interested in raw foods or for moms who are veggie or vegans.

    Traditional Raw Carrot Soup
    Soup/Dressing
    An old standby in raw cuisine, carrot soup is nourishing and easy
    to make. Even if you do not own a juicer, you can buy fresh made
    carrot juice at juice bars and at many health food stores. This
    recipe calls for pouring the soup over chopped sprouts and other
    vegetables. Alter this to suit your family's taste. I have never
    heated this soup, but I suppose that it would work for those who
    must have their soup warmed. Be careful to keep it at or below the
    temperature of a Jacuzzi bath. Two variations of this soup follow.

    1 cup carrot or mixed carrot and vegetable juice
    1/2 - 1 avocado
    cumin, to taste
    dash of sea salt
    dash of lemon juice
    optional: garlic or shallot to taste

    Cut up avocado. Place carrot juice in blender. Add avocado and
    blend to desired thickness. Add cumin, salt and lemon juice to
    taste. Blend. Pour over sprouts and chopped veggies in bowl. Serves
    1.

    Alternative: Eliminate cumin and add 2 teaspoons grated ginger
    root. (for spice lovers use both cumin and ginger).

    Variation: For a nutritious Seaweed Carrot Soup: Double the recipe
    and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or
    sunflower sprouts, blend. Serves 2.


    BananaAvo Pudding - Contributed by Mark Blackburn - Featured at August 2002 Potluck
    Place 2 bananas and 2 avocados in a good blender. Let 'er rip! You're done! This quantity should serve 6.
    Garnish with berries or other fruit, and/or mint leaves. This works great with my K-tec blender. Optional (add 2-4 soft dates).

    Banana Ice CreamA Low Calorie, Low fat, No-Sugar Delight from Nature's PantryBy Mark BlackburnIngredients:Frozen Bananas Preparation:Feed the frozen bananas into either a champion-type juicer or a twin-titrating blade juicer (GreenLife, GreenPower). It may help to chill the juicer parts in the freezer beforehand for a small batch. This ice cream tastes as good as any regular ice-cream but has no dairy or refined [COLOR=#000000][FONT=Arial]sugar. It is a very tasty dessert and kids love it
    Last edited by my2babies; 05-05-2009 at 07:54 PM.

  2. #2
    Expert Forum User The Ultimate London Mom!

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    Avocado Mayonnaise

    1 avocado
    1 /2 lemon, juice
    2 Tbs. olive oil
    2 Tbs. dulse flakes
    1 tsp. curry powder
    1 tsp. maple syrup, or 2 dates

    In your food processor, mix the lemon juice with the avocado, and add the oil gradually with the other ingredients. You can easily double this recipe. Serve with vegetarian sushis, or use as a tip or a salad dressing.

  3. #3
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    Frozen Vanilla Bliss
    This tastes very much like dairy soft serve ice cream, only better. Not only
    is it a great way to start your day but it also makes a healthy snack. Use
    more tahini if you are a bodybuilder or are trying to increase your (good)
    fat, protein and calorie intake. Bodybuilders might try 1 cup of water, 4
    tablespoons of tahini and 2 frozen bananas. The addition of carob or other
    fruit works very well in this recipe--let your imagination run wild! If you
    prefer a sweeter drink, add one or two soaked dates, or a bit of maple syrup
    (which is not raw).
    3/4 cup water
    2 tablespoons raw tahini, or more to taste
    1-2 frozen bananas, cut in chunks
    Dash vanilla (optional)
    In blender, combine water, tahini, banana and vanilla. Blend until thick and
    smooth. Serve immediately. Serves 1.
    Last edited by my2babies; 05-05-2009 at 07:49 PM. Reason: .

  4. #4
    Expert Forum User The Ultimate London Mom!

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    French dressing
    1 cup olive oil
    1/4 cup vinegar
    1/2 tsp sea salt
    grated onion
    chopped parsley
    tarragon
    basil
    oregano
    thyme
    Put all ingredients into a jar and shake well.
    Best Salad Dressing!

    1 ripe avocado
    1 rib celery
    1 small tomato
    1 small cucumber
    1 tsp. distilled water

    Blend all ingredients in blender, adding just enough water to make a puree.

    Nomi's Pudding:

    1 Avocado
    1 Banana
    1-2 dates (optional)
    Garnish w/ Berries

    Blend

    Raw Salsa

    Chop 6 Medium Tomatoes
    1/2 Cup Chopped Onion
    Chop 1 Small Banana Pepper (not Jalapeno)
    4 Celery Stalks, minced
    Mixed chopped vegetables together and allow to stand one hour.


    Add the following Seasonings:
    1/2 Cup Extra Virgin Olive oil
    Chopped nuts or seeds to taste, if desired.
    1-2 Minced garlic cloves
    1/2 Cup of Sweet basil leaves

    Allow mixture to sit until flavors have blended, approximately one hour. For added zest add the
    juice of one lemon and one lime.

    Note: Hot Jalapeno peppers damage the mucous membranes and the lining of the stomach

  5. #5
    Expert Forum User The Ultimate London Mom!

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    Leaf Lettuce Roll-Ups

    1 tomato, finely chopped
    1 carrot, finely grated
    1 tablespoon sweet onion, finely chopped
    1 cucumber, small, thinly sliced
    1 celery stalk, finely diced
    2 large lettuce leaves (deep green leaves, not head lettuce)
    1 avocado (peeled & mashed)
    1 teaspoon fresh lemon juice
    1/2 teaspoon all-purpose herb seasoning
    Celtic Sea Salt to taste

    Mix mashed avocado with lemon juice, herbs, and aminos to taste. Spread avocado paste on top of
    large lettuce leaves.
    Toss together rest of ingredients and pile on top of avocado, roll up leaves, and serve.

    Try different vegetables for variation, and adjust ingredients for the number of roll-ups
    desired.
    Wild Rice Salad

    4 cups wild rice
    1/2 cucumber
    1 cup frozen or fresh peas
    1 cup ripe bell pepper (red, yellow, etc.)
    1/2 cup shredded carrot
    1 medium tomato
    1 celery stalk
    1/2 cup sweet red onion or scallions
    1-2 teaspoons dried parsley or basil
    1-2 tablespoons kelp to taste

    Pour enough distilled water over wild rice to cover, place a towel or lid over bowl and soak 48
    hours. Change water at least once a day. After soaking rice, drain and rinse and place in a
    large bowl. Shred carrot and chop remaining ingredients fine, mix in seasonings and add to rice.

    MAKE DRESSING using 1 large avocado,
    1/2 to 1 cup tomato juice
    1-3 garlic cloves
    pinch of cayenne
    kelp or herbs to taste.

    Mash avocado, fold in other ingredients, and pour over rice.
    Last edited by my2babies; 05-05-2009 at 07:57 PM.

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