rawfood recipes for life , happiness & health
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http://www.rawfoodhomerecipes.com/raw-vegan-strawberry-ice-cream/
Raw Vegan Strawberry Ice Creamrecipe from the Raw Food World newsletter
Ingredients:
1 1/2 pounds fresh strawberries, chopped
1/2 cup coconut crystals
2 tbsp honey or your favorite liquid sweetener
1 cup water or almond milk
1 cup soaked cashews
1 tbsp creme de cassis (optional)
Directions:
Combine the strawberries, sugar and honey in a bowl, and let stand for
an hour while the cashews are soaking. Blend everything until smooth,
then strain into a container. Chill in the refrigerator, then freeze in your
ice cream maker according to the manufacturers instructions. This ice
cream freezes hard once transfered to the freezer but softens in about
10 minutes to a scoopable consistency.
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You may also like -
http://www.rawfoodhomerecipes.com/mango-honey-ice-kream/
Mango Honey Ice KreamGetting hot! Time to cool down.
recipe and photo from The Raw Table
Ingredients: meat from two young coconuts (cant get coconut where I am, so I
just use flakes blended down)
1 cup coconut mylk (or nut mylk)
2 ripe mangoes
1 ripe banana
1 cup fresh pineapple, diced
2 cup almond milk
1/2 cup raw honey
4 tbsp coconut butter/oil
1 tsp pure vanilla extract
juice of 1/2 lemon
1/2 tsp sea salt
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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Directions:Place all ingredients into a blender or food processor and blend until
perfectly smooth. Remove from processor and place in an ice cream
freezer. Follow freezer instructions. You may also just put the ice cream
in your freezer and stir it every hour for about 3 hours until set firm. This
elegant, simple, healthy and delicious recipe serves 6-8. You can also
add a fresh peach to the batch for added pizazz!
http://www.rawfoodhomerecipes.com/middle-eastern-sesame-almond-halva/
Middle Eastern Sesame Almond
Halva
recipe by Priscilla Soligo ofRawthentic Food
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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You can make this recipe with jarred tahini you already have in the
fridge, or take the extra step and make it from scratch (see recipe in
previous post).
Ingredients: 1/2 cup rustic blonde tahini (jarred tahini will work, too)
1/2 cup almonds, ground in food processor)
2 tbsp Manuka honey
1 tbsp coconut nectar
1/4 cup + 1 tbsp slivered almonds, hand chopped for garnishing
Directions:
Place all ingredients into a large bowl, except for the slivered almonds,
and mix well by hand. Spoon mixture into decorative spoons, or you can
make them into balls and top, or roll with slivered almonds. Place in the
freezer for 2 3 hours to set up and then serve. Enjoy your MiddleEastern deliciously fresh and raw delight! (Makes 7 generous spoons, or
12 mini-balls)
http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/
Mint Chocolate Ice Cream Pieby Nina Dench ofThe Raw Food Coach
Ingredients:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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CHOCOLATE BROWNIE BASE
2 cups ground almonds
1/2 cup cacao powder
1/4 cup agave syrup
2 tbsp coconut butter/oil
pinch of sea salt
MINT CREAM FILLING
3 cups cashew nuts
1 cup water
1 cup agave syrup
25g fresh mint juiced with 1 cup water
4 tbsp mint extract
1 tbsp coconut butter/oil
CHOCOLATE TOPPING
1 1/2 cups cacao butter
1 cup cacao powder
1/4 cup agave syrup
1 tbsp carob powder
1 tbsp coconut butter/oil
1 tbsp peppermint extract
Directions:Mix all ingredients for base well in food processor. Press into spring-
form tin. For filling, simply blend ingredients until smooth and pour on
top of chocolate brownie base. For the topping, melt cacao butter (place
bowl in tub of hot water or in dehydrator). Mix remaining ingredients with
cacao butter. Drizzle over mint cream filling. Place in freezer until ready
to serve.
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http://www.rawfoodhomerecipes.com/creamy-corn-chowder/
Creamy Corn Chowderrecipe by Raw Gourmet
If you are not accustomed to eating raw food or if you have a delicate
digestive system, dont eat too much! The soup contains a great deal of
roughage.
Ingredients: 4 cups fresh corn kernels (approximately 4 large ears)
2 cups almond milk (see note)
1 avocado, cut in chunks
1 tsp ground cumin
2 tsp finely minced onion
teaspoon sea salt
extra corn kernels (to garnish)
sunflower sprouts
Directions:
In a blender, combine the corn, almond milk, avocado, cumin, minced
onion and salt. Blend well. Pour the soup into serving bowls and garnish
with a handful of corn kernels and some sunflower sprouts. Serves 4.
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Oh, to make the milk, blend 2 cups soaked almonds with 4 cups of
water. Strain.
You may also like -
http://www.rawfoodhomerecipes.com/banoffe-pie/
Banoffe Pie
recipe, which serves 8-10 people, created by raw chef and teacher, Nina
Dench, ofthe raw food coach
Ingredients: 3-4 bananas, sliced
BASE
4 cups oat groats, blended to a fine powder
cup maple syrup
1 tbsp almond butter
pinch of salt
TOFFEE
1 cup almond butter
1 cup maple syrup Pinch of salt
CREAM TOPPING
5 bananas
1 cup almond butter
Maple syrup to sweeten (optional)
In large bowl, mix base ingredients together. Place ingredients in bottom
of dish and pat down using hands or spatula. Slice banana circles onto
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base. For the toffee, the ingredients together until smooth. Pour over
base and bananas. Finally, blend the cream topping and pour on top of
toffee. Decorate your Banoffee Pie with dried or fresh banana rings and/
or grated raw chocolate. Yum!
NOTE: Shop bought oat groats are highly unlikely to be raw (they will
have been steamed to clean and preserve them), but raw oat groats go
rancid very quickly. As oats are a great health food low in fat, high in
nutrition, they are a great ingredient to use if you are not hung up on
being strictly raw.
Karen Knowler, The Raw Food Coach publishes Successfully Raw a
free weekly eZine for raw food lovers everywhere. If youre ready to look
good, feel greatand create a raw life you love get your FREE tips, tools
andrecipes now atwww.TheRawFoodCoach.com
http://www.rawfoodhomerecipes.com/cacao-pistachio-florentine-mint-ice-
cream-sandwich/
Cacao Pistachio Florentine Mint Ice
Cream SandwichNo, this one is not a fast and easy one, but looked to darned good not to
include in what seems to be becoming a raw vegan ice kream fiesta formy blog. Plus you know its going to be good, as its from master
chefRussel James.
Ingredients:ICE CREAM
2 cups cashews 1/2 cup coconut butter/oil
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1/4 cup agave nectar
1 vanilla pod
1 cup almond milk
1 tsp lemon juice
1/2 cup tightly-packed fresh mint leaves
FLORENTINES
1/2 cup cashews
3 tbsp cacao powder
1/4 cup melted cacao butter
1/2 tsp lemon juice
3 tbsp agave nectar
1/4 cup almond milk
1/4 cup cacao nibs
1/2 cup pistachio nuts, roughly chopped
Directions:
The almond milk you need for this recipe can be be made by blending
1c soaked almonds in 2c of pure water. You should then strain the
mixture through a nut milk bag, or a sieve if you dont have a nut milk
bag. For the ice cream, scrape the inside of the vanilla pod, and discard
the outer part. Alternatively, you can leave the outer part in water to
infuse, making vanilla water. Blend all ingredients in a high-speed
blender until smooth.Pour mixture into 4, round, equal-sized moulds
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and place in the freezer to set. You could use metal rings with plastic
film stretched over the base of them.
For the Florentines, blend all ingredients, with the exception of the
cacao nibs and pistachio nuts, in a high speed blender until smooth.
Transfer mixture to a bowl and stir in the cacao nibs and pistachios.Use
a spoon to form 8 Florentines (circles as big as the ice cream moulds
you used) on some non-stick paper and place in the freezer to set. If you
havent got enough room in your freezer to lay them out flat, you can put
them in the fridge first, until they are firm enough to stack up in the
freezer. Remove the ice cream and Florentines from the freezer 1 2
hours before serving. Assemble the sandwiches with one Florentine on
the bottom, and one on the top, of the ice cream that you removed from
the molds. Decorate the outside of the mint ice cream with some more
chopped pistachio nuts.
You may also like -
http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-
rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-
epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-
rosemary-cream-sau/
Beet Ravioli with Pine Nut GoatCheese, Rosemary Cream Sauce,
and Aged Balsamic Vinegar
recipe from Sarma Melngailis
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.amazon.com/gp/product/0061458473/ref=as_li_ss_tl?ie=UTF8&tag=acaisucc-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0061458473http://www.amazon.com/gp/product/0061458473/ref=as_li_ss_tl?ie=UTF8&tag=acaisucc-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0061458473http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/ -
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It may be indicative in the title, but I wouldnt call this one fast or easy.
Looks too darned good not to share, though.
Ingredients:
PINE NUT GOAT CHEESE
4 cups pine nuts, soaked 1 hour or more
1/2 cup extra-virgin olive oil
2 medium shallots, peeled and diced
zest of 1 lemon
1/2 cup freshly squeezed lemon juice
4 teaspoons nutritional yeast
2 1/2 teaspoons sea salt
freshly ground black pepper
ROSEMARY CREAM SAUCE
1 tsp minced rosemary
1 tbsp freshly squeezed lemon juice 3/4 cup filtered water
pinch of sea salt
1 clove garlic, peeled
freshly ground black pepper
BEET RAVIOLI
2 medium beets (2 inches in diameter or more), peeled
2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive
oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
2 tablespoons high-quality aged balsamic vinegar
micro-greens or other herbs, for garnish
Directions:
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To make the cheese, process all ingredients in a food processor until as
smooth as possible. You should have about 4 cups. Reserve 2 cups for
the sauce, and set aside the remainder. For the cream sauce, puree all
the ingredients in a high-speed blender until smooth. Using amandoline, slice the beets very thin (so they are pliable and not stiff,
approximately 1/16 of an inch or less). Make small stacks of the larger
pieces and use a sharp knife to cut into squaresthe size doesnt
matter much, as long as they are all roughly the same. Alternatively, use
a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at
least 40 slices10 per serving, with a few extra to spare. In a medium
bowl, place the beet slices, oil, lemon juice, and salt and toss gently to
coat evenly. Allowing the beets to sit for a half hour or more will soften
them; this is optional but a good idea if your slices are on the thicker
side and still a bit stiff. Lay half the beet slices on a clean work surface
and top each with a rounded teaspoonful of the cheese. Top with the
remaining beet slices and press down gently. Spoon the sauce onto
serving plates, and arrange the ravioli on top. Garnish with a few drops
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of aged balsamic vinegar and a few sprigs of either microgreens or fresh
herbs.
http://www.rawfoodhomerecipes.com/apple-cinnamon-chia-buckwheat-
breakfast/
Apple Cinnamon Chia Buckwheat
Breakfastrecipe by Joanna Stevens for The Raw Food World
Ingredients: 2 tbsp MILA (chia seeds)
1/3 cup Brazil nut milk, or nut milk of choice
1/4 tsp cinnamon
1 grated apple small handful buckwheat, soaked and dehydrated
Directions:
Soak the chia seeds in Brazil nut milk and cinnamon (whisked in). After
about 10 minutes, stir in some buckwheat groats and most of the grated
apple. Top with the rest of the apple and dust with added cinnamon for
color and added flavor.
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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You may also like -
http://www.rawfoodhomerecipes.com/acai-berry-chia-jam/
Acai Berry Chia JamThis sweet, fruity topping Joy Houston is fantastic on anything. Spoonon top diced fruit, chopped nuts and/or granola with this jam for a
Superfood breakfast.
Ingredients:3 tbsp MILA (chia seeds)
1/2 cup organic apple juice
1 cup organic blueberries
3 tbsp acai powder
1 tbsp fresh squeezed lemon juice
1-3 tbsp maple syrup (to taste)
Directions:
Soak chia seeds in applejuice until the juice is absorbed and the
mixture becomes gelatinous. Blend blueberries in the blender until
almost smooth. Add blended blueberries to the chia seed mixture along
with remaining ingredients. Stir well to combine. You can enjoy this jam
right away or refrigerate to use later. It will keep for a week or so.
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.trineloves.com/deliciousrevolutionhttp://www.rawfoodhomerecipes.com/acai-berry-chia-jam/http://www.brightearthfoods.com/affiliate/redir.php?oid=1009_2http://www.brightearthfoods.com/affiliate/redir.php?oid=1009_2http://trine.lifemax.net/http://trine.lifemax.net/http://www.trineloves.com/deliciousrevolutionhttp://www.trineloves.com/deliciousrevolutionhttp://www.rawfoodhomerecipes.com/acai-berry-chia-jam/http://www.rawfoodhomerecipes.com/acai-berry-chia-jam/ -
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http://www.rawfoodhomerecipes.com/chocolate-mousse-chia-pudding/
Chocolate Mousse Chia Puddingrecipe by Joanna of The High Raw Nourished Kitchen
Ingredients: 1/2 cup MILA or whole chia seeds
1/2 cup raw cacao powder
1/3 cup coconut nectar, agave nectar or your favorite sweetener
1 cup raw hazelnuts
1 inch (2.4cm) vanilla bean
1 tbsp raw coconut oil
1 tbsp non-GM soy lecithin powder
1 tbsp chia oil (or other oil if not available)
Celtic sea salt, pinch
Directions:
Make hazelnut milk by blending the hazelnuts with 3 cups of water.
Strain with a nut milk bag and pour the milk back into the rinsed blender.
Add the other ingredients except for the chia seeds, and blend until
smooth. Pour in a large bowl, add the chia seeds, and stir by hand. Let
the mixture stand for 5 minutes, then stir again, and repeat the process
once. Place in the fridge and enjoy within 3-4 days. Serves four.
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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http://www.rawfoodhomerecipes.com/saffron-rice/
Saffron Ricerecipe by Elaina Love (my mentor from the Pure Joy Culinary
Academy mention raw food home and get a substantial discountwhen you study with them!)
4 large parsnips, or 2 large jicamas peeled & chopped
1/2 cup English peas, fresh or frozen (optional)
drizzle of olive, hemp or flax oil
1/4 teaspoon turmeric (for color and nutrition)
1 tsp. Himalayan salt or to taste
2 tsp. onion powder or to taste
1 tsp. lemon or lime juice
Directions:
Pulse parsnips or jicama in a food processor until finely ground. If using
Jicama, please squeeze out the excess water through a nut milk bag
after pulsing. Add seasonings and mix well. Warm for 30 minutes in a
dehydrator at 105 degrees F (40 degree C). Serve with any saucy dish
that would usually require rice.
You may also like -
http://www.rawfoodhomerecipes.com/chia-coc onut-pudding/
Chia-Coconut Pudding
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhome.com/http://www.rawfoodhome.com/http://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/http://www.rawfoodhomerecipes.com/saffron-rice/ -
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recipe for tapioca with a twist by Elaina Love ofPure Joy Planet
Ingredients: cup chia seeds
1 cups purified water (to soak the chia seeds)*
2/3 cup coconut meat (about 2 young coconuts)
2 tbsp coconut oil (make sure its high quality and smells fresh)
3 tbsp yacon root syrup**
6 tbsp orange juice (about 1 orange)
1 tsp vanilla extract
tsp butterscotch or rum extract 6 drops liquid stevia, (vanilla flavor would be great!)
Directions:
To make the pudding, soak the chia seeds for 2 or more hours, you can
soak them up to 12+ hours. Blend everything but the chia and water
together until creamy. Mix the cream with the soaked chia seeds.
*Tip 1: You can use MILA or other ground chia, which means you will be
able to more easily ingest all the nutritional value of the chia, but whole
seeds will offer more of that tapioca texture.
*Tip 2: You may substitute another sweetener for yacon such as maple
syrup or agave, but yacon will be best for people with sugar imbalances
and diabetics. It also lasts 4 days refrigerated.
http://www.rawfoodhomerecipes.com/bruscetta-on- eggplant/
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://trine.lifemax.net/http://www.purejoyplanet.com/http://www.rawfoodhomerecipes.com/bruscetta-on-eggplant/http://www.rawfoodhomerecipes.com/bruscetta-on-eggplant/http://trine.lifemax.net/http://trine.lifemax.net/http://www.purejoyplanet.com/http://www.purejoyplanet.com/ -
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Bruscetta on Eggplanta savory and satisfying appetizer by my mentor Elaina Love at Pure Joy
Planet
Ingredients: 2 medium eggplants, peeled and sliced 1 inch thick
TOPPING
8 roma tomatoes, seeded and diced
2 cloves garlic, minced or crushed
10 black olives, pitted and diced
1 tbsp orange juice
2 tbsp olive oil
1 tsp apple cider vinegar or coconut vinegar
4 leaves of basil, minced
2 tsp minced parsley
1 tsp Himalayan crystal salt
Directions:Place the eggplant slabs, untreated, on a dehydratorscreen (no non-
stick sheet needed). Dehydrate for 4-6 hours at 105 degrees or until
crunchy. Let cool and store in an airtight container. Combine the
tomatoes with the remainder of ingredients and let marinade for 1 hour.
Serve on top of the dried eggplant and serve immediately.You may wish
to warm the topping in the dehydrator before topping the eggplant.
You may also like -
http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/http://purejoyplanet.com/http://purejoyplanet.com/http://purejoyplanet.com/http://purejoyplanet.com/ -
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Chocolate Mint Banana Ice Creamrecipe by my nutrition mentors, Drs Rick and Karin Dana - head over to
their site for a nutritional analysis of this simple, yummy delight!
Ingredients: 3 peeled frozen bananas
10 medium leaves of chocolate mint
1 tbsp cacao powder (optional)
Directions:
Use a blender or food processor to blend or mix ingredients together
until smooth. Serves 1 or .
http://www.rawfoodhomerecipes.com/mango-salsa/
Mango Salsarecipe by Chef Tina Jo
Ingredients: 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://cheftinajo.com/cmd.php?af=1277547http://cheftinajo.com/cmd.php?af=1277547http://cheftinajo.com/cmd.php?af=1277547http://www.rawfoodhomerecipes.com/mango-salsa/http://www.rawfoodhomerecipes.com/mango-salsa/http://rawfoodeducation.com/http://rawfoodeducation.com/ -
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1 Jalapeo chile, minced (include ribs and seeds for a hotter taste
if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 tbsp fresh cilantro leaves, chopped
3 tbsp fresh lime juice
talt and pepper to taste
diced red bell pepper and jicama (optional)
Directions:Combine all of the ingredients in a bowl. Season to taste with salt and
pepper. If the salsa ends up being a little too hot or acidic for your taste,
you can temper it by adding some diced avocado.
http://www.rawfoodhomerecipes.com/raw-thai-curry/
Raw Thai Curryrecipe from Karen Knowler
This recipe is a little different from one I posted earlierby Ryoya
Takashima. It makes enough to accompany two large helpings of
veggies.
Ingredients: 2 avocados
2 (dried) lime leaves
1/4 1/2 fresh chili
1 tsp lime juice
2 cm lemon grass stem
1.5 cm cube fresh ginger
1/2 loosely packed cup of fresh coriander (cilantro)
1/2 1 cup pure water (depends on how creamy and thick you like
it)
1/2 tbsp curry powder
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/raw-thai-curry/http://www.rawfoodhomerecipes.com/2010/09/thai-green-curry-with-rice/http://www.rawfoodhomerecipes.com/2010/09/thai-green-curry-with-rice/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/raw-thai-curry/http://www.rawfoodhomerecipes.com/raw-thai-curry/ -
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Directions:Simply blend all ingredients together, either in a blender or food
processor until everything is fully blended. Taste test. Add more water if
youd like it runnier. Add more lemon, a tomato and/or avocado if its too
hot.
Karen Knowler, The Raw Food Coach publishes Successfully Raw a
free weekly eZine for raw food lovers everywhere. If youre ready to look
good, feel great and create a raw life you love get your FREE tips, tools
andrecipes now atwww.TheRawFoodCoach.com
http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-
dried-tomatoes/
Zucchini Pasta with Olives and Sun-
Dried Tomatoesrecipe by Maria and Helen ofNatural Zing
Ingredients: 1 large zucchini made into noodles with a spirooli or spiralizer
SAUCE
1 or 2 fresh tomatoes chopped
1/2 cup Peruvian dried black olives, pitted and chopped
1/3 cup sun-dried tomatoes, soaked & chopped
1 small bunch of basil, chopped
1 clove garlic
1 tbsp extra virgin olive oil
chopped pine nuts or walnuts on top of your dish for decoration
(optional)
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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Put all the sauce ingredients in a blender and blend until smooth.(optionally you can add the olives into the sauce after it is blend or add
them on top of your dish before serving.) Place your noodles on the dish
and spoon on your sauce. Again you can add the olives last or add
some nuts. Note: If you do not have access to a spirooli then you can
substitute with kelp noodles. Serves: 2 to 4 (depending on the size of
zucchini)
http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-
marinara-sauce/
Sweet Basil with Spiralized Zucchini
and Marinara Sauce
recipe by Drs Rick and Karin Dana
Ingredients:SAUCE
2 medium fresh tomatoes (2 cups chopped)
6 soaked sun dried tomatoes (1 ounce dry or 28.3 g) tsp. dried oregano or other Italian spices
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://rawfoodeducation.com/http://rawfoodeducation.com/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/ -
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1 medjool or other type of date
ripe avocado
PASTA
2-3 zucchinis
Directions:
Blend fresh tomatoes, spices, date, and avocado in blender, then add
soaked sundried tomatoes and blend until smooth. For a lower fat
recipe, leave out avocado. For garlic lovers, add clove of fresh
garlic. To make zucchini pasta, use a vegetable spiralizer. In general, for
spiralizing, squash or zucchini that is younger is better, as they create
softer noodles. Add the noodles to a bed of sweet basil and top with
marinara sauce, chopped bell pepper, and chopped heirloom tomato.
http://www.rawfoodhomerecipes.com/mila-power-breakfast/
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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Mila Power Breakfastrecipe by Mary Barber & Sara Whiteford
Ingredients:BASIC MIX
2 cups organic raw pumpkin seeds
2 cups organic raw walnuts
2 cups organic raw almonds
2 cups organic raw white sesame seeds
2 cups organic hemp seeds
TOPPINGS
2 tbsp dried organic coconut
3 tbsp organic rolled oats, uncooked
1 tbsp goji berries (optional)
1/2 to 1 scoop Mila
almond milk (fresh is best)
fruit of choice
Mix the nuts and seeds together in a bowl and store in a glass containerin your freezer. (This takes a little time and effort in the beginning to get
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started, but this mix will last for a long time.Place about 1/3 cup of nut/
seed mix in a bowl. Add coconut AND/OR oats and gojis. Remember
that goji berries will change the taste significantly. Some days we are in
the mood for them (particularly with berries on top) and some days we
arent. Add Mila and almond milk. Then top with fruit. Enjoy. You may
need to add more almond milk to the mix, as the Mila will soak up the
milk.
You may also like -
http://www.rawfoodhomerecipes.com/nut-pulp-alfredo-sauce/
Nut Pulp Alfredo Saucerecipe by Janae
Got pulp and dont know what to do with it? Make a sauce for your
zucchini noodles. Walnut pulp works great, but other nuts should be fine.
Softer nuts make a creamier sauce. Note from Trine: This sauce tastes
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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lovely, but the consistency is, well, pulpy. I had to add extra oil and water
to make my attempt acceptable.
Ingredients:
2 cups nut pulp
1 tsp sea salt
1 clove garlic
1 tsp nutmeg
1 tsp oregano
1/2 tsp nutritional yeast
1/2 tsp freshly ground black pepper dash of cayenne pepper (optional)
Directions:Put all ingredients in a blender and blend until smooth and creamy. Add
a bit of water or nut milk if it needs to be thinned down a bit.
You may also like -
http://www.rawfoodhomerecipes.com/chiary-pudding/
Chiary PuddingChia makes the quickest, most irresistible raw puddings. The thing
about chia is that it swells up to several times its size when you soak it,
so a little goes a long way. Its very good for gut health, and because itsso fibrous, its very hard to overeat it, so enjoy this recipe by Kate Magic:
1 cup MILA (chia seeds)
3 cups (750 ml) pure water
1/2 cup mesquite
1 tbsp camu
1 tbsp tahini
1 tbsp agave
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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1 tsp suma
250 g strawberries
2 tbsp bee pollen
Directions:
Soak the chia in the water for at least 4 hrs, up to eight. Intermittently
give it a stir to make sure all the chia is gelling up evenly. When youre
ready, stir in the mesquite, camu, tahini, agave & suma. You can add the
strawberries in whole, or chop them into tiny pieces, whichever you
prefer. The mixture should be very thick now. You can sprinkle the pollen
on and eat it immediately if you cant wait, but if its for guests, spoon it
into a presentation mold. Let it set in the fridge for a couple of hours,
then turn it out onto a pretty plate and decorate with bee pollen. Serve
on its own, or as an accompaniment to another raw pudding like
chocolate sauce orhemp ice cream. Serves four.
You may also like -
http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/http://www.rawfoodhomerecipes.com/hemp-ice-creamhttp://www.rawfoodhomerecipes.com/hemp-ice-cream -
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Sin-Free Chocolate Puddingrecipe by Priscilla Soligo ofRawthentic Food
Ingredients: 1 cup avocado (about two small-med size avocados)
3 heaping tbsp raw cacao powder (variation: raw carob)
1 tbsp lucuma powder
1/4 cup coconut meat (variation: Banana)
1/4 cup coconut oil
1/2 tsp vanilla essence/extract (or vanilla powder)
1/4 tsp cinnamon (ground)
1/4 cup maple syrup
1/4 cup filtered water
1/2 tsp Celtic or pink Himalayan crystal salt
Directions:
Place all ingredients into a high speed blender with the wet ingredients
first and superfood powders last. Blend on high until well incorporated,
and if you have a Vitamix blender use the tamper to assist ingredients to
blend smoothly. Pour into a martini glass, parfait glass, or bowl and
decorate with coconut flakes, cacao nibs, orcrushed nuts, which will
add texture and crunch. Place in the refrigerator for at least one hour to
set up. If you would prefer to use as a chocolate custard, no need to set
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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it up in the fridge just pour over bananas, fruits, rawnola and enjoy!
You can easily use this as a delicious nut-free chocolate spread too (set
up in the fridge for at least one hour), dip (no need to set up), or
chocolate fondu (no need to set up). Makes about 2 3 servings.
You may also like -
http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-
coconut-cream-frosting/
Vanilla Bean Cupcakes with
Blueberry Coconut Cream Frosting
recipe by my lovely friend Priscilla Soligo, founder ofRawthentic Food
Ingredients:CUPCAKE BASE
2 (258g) cups almond pulp
1 (87g) cup dessicated coconut flakes
1/4 cup coconut nectar
1 tsp vanilla extract
1/8 tsp pink Himalayan crystal salt
BLUEBERRY COCONUT FROSTING
2 1/2 cups coconut butter, melted (271g pre-melted measurement)
1 1/2 (190g) cups blueberries
1 (60g) cup macadamia nuts, (or cashews, pre-soaked 2 hours)
1/2 cup raw organic honey, (or coconut nectar for lower glycemic
sweetener)
1 cup filtered waterDirections:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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To make the cupcake base, in a food processor, process all ingredients
together and place cupcake dough into a large bowl. Using 14 minisilicon cupcake moulds, press the dough firmly into each one making
sure the top is flat. Place in the freezer for 2 hours for the cupcakes to
get up. This will make moulds easier to remove. During this time,
commence making the frosting. Remove from the freezer and here you
have two options.
Deyhdrator Option 1: Remove cupcakes from silicone moulds. Place
cupcake bases onto a mesh lined dehydrator tray (not teflex sheet) and
dehydrate at 118 for 6 hours. Remove from dehydrator and allow to
cool all the way through completely before icing.
No-Dehydrator Option 2: Remove cupcakes from silicon moulds. You
are ready to ice your cupcake! We like to use either options in our
family.
Using a knife, gently place frosting on top of the cupcake and
garnish with a blueberry.
Storage: The dehydrated cupcake bases keep well frozen for up to two
months in an airtight sealed container. The non-dehydrated cupcakebases will keep for up to a month, or so in the freezer in an airtight
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sealed container. The frosting will keep in the fridge for up to two weeks
in an airtight glass sealed container.
Variation: Replace the blueberries with other berries such as,
raspberries, blackberries, or strawberries, or a very berry combination.
For the frosting, in a high speed blender, place in all ingredients except
blueberries and blend until smooth and well incorporated. Pour into a
large mixing bowl and set aside. In a separate bowl, mash the
blueberries with a fork. Fold in gently (dont over mix) blueberry
mixture with frosting mixture so you can see two tones showing
through. Refrigerate frosting overnight, or for at least 8 hours before
frosting the cupcakes. For a faster set up try freezing and then stirring
gently hourly for 3 4 hours to keep the temperature consistent. This is
a cream frosting and wont set stiff.
http://www.rawfoodhomerecipes.com/thick-creamy-zangy-tomato-dressing/
Thick Creamy & Zangy Tomato
DressingI put this together based on a previous Caesar salad dressing recipe I
posted earlier. A lot of the same, but different enough to be somewhat
original, and it definitely tastes different! The veggies in the picture
(leftovers for my week day bento box) are coriander leaves, parsley,
cabbage, and finely chopped green onions. The dressing is so thick and
well-blended in you cant see it!
Ingredients: 1 large tomato
juice of 2 lemons
1/2 cup raw cashews
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/2012/05/raw-caesar-salad-dressing/http://www.rawfoodhomerecipes.com/2012/05/raw-caesar-salad-dressing/http://www.rawfoodhomerecipes.com/2012/05/raw-caesar-salad-dressing/http://www.rawfoodhomerecipes.com/thick-creamy-zangy-tomato-dressing/http://www.rawfoodhomerecipes.com/thick-creamy-zangy-tomato-dressing/ -
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1/2 cup olive oil
1 tsp Himalayan pink salt
2-4 cloves of fresh garlic (depending on how zangy you like it!)
1/2 tsp dulse
1 tsp black pepper
1 tsp apple cider vinegar
2 tbsp MILA (chia)
water (amount varies optional)
Directions:
Blend everything well and enjoy on your favorite salad creation!
The Mila(brand of chia seed meal I always use) will make this dressing
very thick after it stands. If you prefer it less creamy, you can add water
to it to thin it of course. You can also opt to add chia gel instead if you do
not want the recipe to further thicken after making it. Chia gel is basically
made by adding water to chia and letting it stand for 10 minutes. Chia
seeds can absorb an amazing 9 times their volume. They are packed
with Omega 3s and super for digestive and liver health! Many whole
seeds (such as flax, chia, and sesame) are rather hard for the body to
break down, so to get the full nutritional benefit, grinding is a good idea.Only make sure you eat them soon after grinding/ opening a vacuum-
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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sealed pack, as omega3 fatty acids (found densely in chia, flax, and
hemp seeds) go rancid relatively quickly.
You may also like -
http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-
kale-salad/
Outstanding Miso Sesame Dressing
& Kale Saladrecipe by Gena at ChoosingRaw
Ingredients:DRESSING
1/2 cup mellow white miso
1/3 cup agave nectar
1/2 cup tahini (raw is preferable, but roasted is fine, and lesscostly)
3-4 tbsp tamari
1/2 inch fresh ginger (or 1/2 tsp dry)
1 1/4 cup water
SALAD
1 bunch curly kale
1 lar ge beefsteak tomato, chopped
1 large bell pepper (or 2 small), chopped
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.choosingraw.com/http://www.choosingraw.com/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.choosingraw.com/http://www.choosingraw.com/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/ -
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Blend all ingredients of dressing together on high. Add more water if the
mixture is too thick. De-stem, chop, and wash kale well. Add about1/3-1/2 cup of the miso dressing to the kale. Using your hands,
massage dressing into salad well, till its a little wilted in texture. Add
tomatoes and peppers, and toss. Serve!
http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-
balls/
Spaghetti and Meatballs (Savory
Nut Balls)I was looking for a recipe using Burdock root and came across this yummy-sounding
concoction from Raw Guru:
Ingredients:SPAGHETTI
2-4 yellow and green zucchini cut on a saladacco, toss in a little
lemon juice and set aside.
SAUCE
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://trineloves.com/rawguruhttp://trineloves.com/rawguruhttp://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/ -
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2 cups cherry tomatoes
1 cup sun dried tomatoes (soaked for 1-2 hrs)
1 tsp. tomato concentrate
2 dates (soaked for 2 hrs)
3 tbs. olive oil
2 cloves garlic
3 tbs. fresh parsley
1 pinch fresh oregano
1 handful fresh basil
1 tsp. Italian seasoning
1 tsp. sea salt
SAVOURY NUT BALLS
1 small red onion
1 bell pepper
2 carrots
1 cup burdock puree (you can grate it on a very fine grater, or blend it with the water);
The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor
1 cup soaked almonds,
1/2 cup soaked sunflower seeds
1/4 cup walnuts
2 cloves garlic
1 stick celery (minced)
Pinch of turmeric
1 tsp cumin
2 tsp dried cilantro or 1-2 C fresh
Directions:Blend sauce ingredients together till smooth. Add tomato soak water if you want the sauce
thinner. Toss with spaghetti and serve with savoury nut balls. Process the nut ball
ingredients in a food processor. Add a little water if needed. Lay a piece of parchment paper on
the table, put your burger mixture on top, get another piece of parchment and put it on top of
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the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness.
Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex
sheets, dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur
at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate
until a desired consistency.
You may also like -
http://www.rawfoodhomerecipes.com/raw-pumpkin-spice-cupcakes/
Raw Pumpkin Spice CupcakesHeres an oldie but a goodie from Shannon at rawdourable
Ingredients: 2 cups nut flour
1/4 cup coconut flakes
1/4-1/2 cup raw pumpkin puree
1/4-1/2 cup date paste
generous drizzles of agave, to taste
1/2 tsp vanilla
pumpkin pie spice, to taste
dash of sea salt
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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In a large bowl, combine the nut flour (a mixture of finely ground nuts of
your choice combined with leftover nut pulp from making your favorite
nut milk; I find that adding some fresh nuts to the nut pulp makes it taste
better, while the nut pulp provides a lighter texture), coconut flakes,pumpkin pie spice and sea salt. Stir with a whisk or use an electric
mixer. Next, add about 1/4 cup of the pumpkin puree (just blend raw
pumpkin chunks in a high-speed blender. Believe me; youll need a
powerful model to do the job, unless you use the guts instead of the
flesh), 1/4 cup of the date paste and the vanilla. Whisk/mix, paying close
attention to the consistency of the batter. Add agave to taste, and more
of the pumpkin puree and date paste as needed. Whisk/mix to combine.
The batter should be moist, but not so damp that it requires baking in a
dehydrator (although you could if you desire). Divide the batter into 3 or
4 equal amounts and gently mold into cupcake shapes (use a tender
touch as if you are making vegan meatballs; you want your cupcakes to
have a bit of a crumb effect). Top with your favorite raw icing (I like this
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.htmlhttp://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.html -
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one from Sunny Raw Kitchen) and whatever decoration you can imagine
or have on hand. Chill in your fridge until ready to eat.
http://www.rawfoodhomerecipes.com/raw-nutella/
Raw NutellaI recently realized I had a ton of yet-to-be touched hazelnuts in my
fridge. Also noted that the Rawtella jar Id previously bought in a store
abroad was very close to empty. You KNOW what concoction I looked
up! recipe from the Rawist
Ingredients: 2 cups hazelnuts
1 cup raw cacao powder
1/3 cup agave
1/4 tsp sea salt
dash vanilla
Directions:Blend until smooth!
http://www.rawfoodhomerecipes.com/beet-walnut-dip/
Beet Walnut DipAnother yummy beet recipe! Thanks toplaywithyourmindfor posting a
link to this recipe from Alex on Eating Food Raw
This is an easy, delicious, and downright beautiful dip. Its great with
bread, crackers and apples. With all the vinegar and garlic in this, it lasts
in the fridge forever Ive never seen it go bad so feel free to double
this recipe and make a big batch. I cant believe I cooked the beets for
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://eatingfoodraw.com/http://eatingfoodraw.com/http://eatingfoodraw.com/http://www.rawfoodhomerecipes.com/beet-walnut-dip/http://www.rawist.com/http://eatingfoodraw.com/http://eatingfoodraw.com/http://www.rawfoodhomerecipes.com/beet-walnut-dip/http://www.rawfoodhomerecipes.com/beet-walnut-dip/http://www.rawist.com/http://www.rawist.com/http://www.rawfoodhomerecipes.com/raw-nutella/http://www.rawfoodhomerecipes.com/raw-nutella/http://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.htmlhttp://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.html -
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years making this, it is so much better and less time/energy consuming
just using them raw!
Ingredients:
3 cups shredded beet
1 cup walnuts, soaked
cup diced onion
cup balsamic vinegar
2 tbsp olive oil
2 tbsp garlic
1 tbsp salt 2 tbsp rosemary, dried
Directions:Combine all ingredients in a processor or high speed blender and
process until well-combined. Season to taste with additional vinegar,
rosemary, salt & pepper. Serve with breads, crackers or apples.
You may also like -
http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-
mint/
Beet and Mandarin Orange Salad
with Mintmy raw version of a cooked beet recipe by Robin Miller
Ingredients:
1 mandarin oranges, blended in food processor
2 tbsp olive oil
2 tbsp red wine vinegar
1 beet
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/ -
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1 sprig mint, leaves torn
Directions:Finely julienne the beet with a mandolin slicer and place in bowl.
Process the mandarin, olive oil and vinegar in a blender or food
processor and add to beets. Top with mint.
http://www.rawfoodhomerecipes.com/deep-red-juice-blend-i-am-worthy/
Deep Red Juice Blend I am
Worthyrecipe from I Am Grateful by Terces Engelhart
(Yes, Ive stopped with the measuring. Do whatever relative amounts
your intuition tells you!)
Ingredients: apple
celery
kale (I used spinach no kale to be found here!)
beet
splash of ginger juice (or juice a fresh chunk)
Directions:Juice and enjoy, remembering to say out loud three times, I am worthy
of everything wonderful!
http://www.rawfoodhomerecipes.com/nut-veggie-loaf/
Nut Veggie Loafrecipe for a substantial-feeling dish by Karen Knowler.
Ingredients:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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2 cups almonds or walnuts or pecans or any combination of these
three (pre-soaked nuts gives a more fluffy end result)
2-3 large carrots
1/2 large onion or more to taste
1 large handful of fresh parsley
1/4 cup lemon juice
1 tsp Celtic sea salt OR Himalayan crystal salt with 1 tbsp water if
necessary
Directions:Put all of the ingredients in a food processor and process until you have
a very well blended mixture. Taste test. Need more parsley or salt? Or
perhaps you want to make a curry flavoured nut loaf or burgers, or
maybe some other themed recipe? Now is the time to add your extra
seasonings to taste. Shape into a loaf, either by hand, using a mould or
a tin and/or shape into burger shapes it all depends on your personal
preference. Serve fresh, as is, or partially dehydrate for a completely
different flavour and texture. I like dehydrating the burgers for a couple
of hours to get a nice semi-crunchy outside to them (leaves them nice
and mushy on the inside!) Serve topped with a fresh sprig of parsley and
a few remaining nuts for decoration. Once you have made this recipe
once and see how crazily easy and tasty it is, experiment with your other
flavours. These will keep for about 2-3 days in the fridge.
Karen Knowler, The Raw Food Coach publishes Successfully Raw a
free weekly eZine for raw food lovers everywhere. If youre ready to look
good, feel great and create a raw life you love get your FREE tips, tools
andrecipes now atwww.TheRawFoodCoach.com.
You may also like -http://www.rawfoodhomerecipes.com/pumpkin-puree/
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.rawfoodhomerecipes.com/http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/http://www.rawfoodhomerecipes.com/ -
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Pumpkin PureeOh, bugger! I just realized I missed Canadian Thanksgiving! This is what
can happen when you live in Asia you miss all sorts of festivals and
things I often have a complete lack of knowledge about current TV
shows, movies, and music Actually, many western
events are celebrated in Japan, if for nothing else than to stimulate
consumerism, but Thanksgiving, Labour Day, and Easter are three that
come to mind which are notcelebrated in here.
But I digress. Here is a simple fall recipe by Raw to the Fullest that may
come in handy to add to otherrecipes for Halloween or Thanksgiving,
whenever (if ever) you celebrate it.
Making raw food from pumpkin can be a bit tricky (although the treat that
results makes it all worth while). Most pumpkin purees involve boiling
the pumpkin to soften it enough to use. Heres a recipe for a delicious
pumpkin puree made without cooking.
Ingredients: 1 pie pumpkin
1 apple
Directions:
Cut the pumpkin in half and scoop out all of the seeds and insides. An
ice cream scoop works excellently for this. Then core the apple. Cut up
the pumpkin and apple into small pieces or cubes and put those pieces
into a juicer. Put both the pulp and the juice into a food processor or
blender and blend until the texture is smooth. Add water if needed until
everything is smooth. Enjoy in your holiday recipes!
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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http://www.rawfoodhomerecipes.com/raw-chocolate-easter-eggs/
Raw Chocolate Easter EggsNo, Easter is not celebrated at all here in Japan, and if it werent for the
Internet I think Id sadly completely forget about this celebration!
Thankfully, I have a recipe to share, courtesy ofRussell James, though
it will come to you late this year. This tasty looking Easter egg recipe
makes 3+ good size eggs with chocolate left over for making whatever
you desire. Youll need a food processor, dehydrator, and egg moulds for
this recipe.
Ingredients: 2 cups cashew butter (1 16oz jar)
2 cups cacao powder or if no cacao powder available, use 1cup
milled cacao nibs + 1cup carob powder
2 cups grated cacao butter
2 tbsp vanilla extract or the inside of 2 whole vanilla pods
1 cup agave nectar
Directions:
Put the grated cacao butter in a bowl and place in a dehydrator at 115
degrees F. The idea is to turn the butter into liquid for use later on in the
recipe. You can also achieve this by placing the bowl in a sink of hot
water. In a food processor mix the cashew butter and cacao powder (or
cacao and carob, if using) thoroughly. This will be easier if the cashew
butter is at room temperature. Transfer this mixture to a large bowl and
add vanilla extract (or pods) and agave. Mix in by hand. When cacao
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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butter has liquidized, pour into chocolate mixture and mix again by hand.
Use a spoon to spread chocolate into egg moulds. If youre using cacao
nibs and carob you may find that mixture is a little too dry and stiff to
work with so you can cover and put into the dehydrator for about half an
hour to loosen it up. Be sure to save some chocolate mixture to seal the
2 halves of the egg together. Put egg moulds in the freezer until the
chocolate has set. This could also be done in the fridge if youre not in a
hurry. Eggs should now easily pop out of the mould. Use your fingers to
apply the chocolate you saved to the edges of one of the egg halves.
This doesnt have to be perfect and you can be quite liberal with it as
youre going to wipe off any excess. Push the 2 halves together and use
your finger to finish off the seal and get a smooth join. Eggs can then be
put in the fridge.Russell recommends making chunks of fruit and nut
from the leftover chocolate mix. This can be achieved by adding raisins
and pieces of your favorite crushed nuts to the left over mixture and
putting into ice cube trays.
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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You may also like -
http://www.rawfoodhomerecipes.com/raw-vegan-noreos/
Raw Vegan NOreosrecipe by Sarah Brown
Ingredients:CHOCOLATE NOREO SHELL
1/2 cup raw cacao paste or cacao butter and cacao powder
pinch salt
liquid stevia (or other sweetener)
1/4 cup cacao nibs
chocolate molds (or ice cube tray)
CREAM FILLING
1/4 cup raw tahini 6-8 drops liquid stevia or other sweetener
1 tbsp maca
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://queerveganfood.com/http://queerveganfood.com/http://www.rawfoodhomerecipes.com/raw-vegan-noreos/http://www.rawfoodhomerecipes.com/raw-vegan-noreos/ -
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Melt cacao paste or cacao butter and cacao powder on very low heat
until liquid. Add in stevia, salt and nibs. Place into molds or ice cube tray.
Allow to cool in fridge or freezer. Meanwhile, mix the filler ingredients.
Once chocolate part has hardened, make sandwiches out of filler and
outsides. Place in fridge to harden, and then enjoy!
You may also like -
http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/
Mint Chocolate Ice Cream Pieby Nina Dench ofThe Raw Food Coach
Ingredients:CHOCOLATE BROWNIE BASE
2 cups ground almonds
1/2 cup cacao powder
1/4 cup agave syrup
2 tbsp coconut butter/oil
pinch of sea salt
MINT CREAM FILLING
3 cups cashew nuts
1 cup water
1 cup agave syrup
25g fresh mint juiced with 1 cup water
4 tbsp mint extract
1 tbsp coconut butter/oil
CHOCOLATE TOPPING
1 1/2 cups cacao butter
1 cup cacao powder
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/ -
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1/4 cup agave syrup
1 tbsp carob powder
1 tbsp coconut butter/oil
1 tbsp peppermint extract
Directions:Mix all ingredients for base well in food processor. Press into spring-
form tin. For filling, simply blend ingredients until smooth and pour on
top of chocolate brownie base. For the topping, melt cacao butter (place
bowl in tub of hot water or in dehydrator). Mix remaining ingredients with
cacao butter. Drizzle over mint cream filling. Place in freezer until ready
to serve.
http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/
Tootsie-Rawls Recipe
recipe and pic from Raw Food Life
Ingredients: 1 cup raw cacao powder
1/2 cup mesquite powder
1/2 cup almond butter
3/4 cup honey or agave (or a little of both)
2 tbsp fo-ti
2 tbsp lucuma powder
1 tbsp Vanilla
1 pinch sea salt
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htmhttp://www.rawfoodlife.com/http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/http://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htmhttp://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htmhttp://www.rawfoodlife.com/http://www.rawfoodlife.com/http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/ -
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Mix in food processor till well blended (very stiff). Stir down as needed.
Put in bowl & knead in more lucuma (several T.) till no longer sticky. Roll
in logs, wrap in paper, store in freezer.
http://www.rawfoodhomerecipes.com/raw-vegan-chocolate-cinnamon-mousse/
Raw Vegan Chocolate Cinnamon
Mousserecipe by The Blender Girl
Ingredients: 4 ripe organic avocados
3/4 to 1 cup raw agave nectar, to taste
1/2 to 3/4 cup raw cacao powder
3 tbsp raw almond butter OR 1/4 cup coconut cream
2 tbsp natural vanilla extract
1/2 tsp ground cinnamon
pinch Celtic sea salt
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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Place all the ingredients in a high-speed blender and puree until smooth.You may need to use your tamper or spatula, scrape the sides of the
blender and pulse a few times. This mixture gets very thick. Spoon into
glasses and chill for a couple of hours before serving. YUM! Makes 4 to
6 servings.
http://www.rawfoodhomerecipes.com/chocolate-ice-cream/
Chocolate Ice CreamShoot, I forgot where I found this recipe. I think it might have been
from Raw Food Living
Ingredients:
1 3/4 cup cashews or pieces
1 3/4 cups purified water
1 cup maple syrup
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.raw-food-living.com/http://www.raw-food-living.com/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpg -
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2 tsp vanilla flavor
1/4 tsp almond flavor
1/2 cup raw cacao powder
Directions:
Combine all ingredients in a blender. Pour into an ice cream maker andfreeze according to instructions.
Note: At the time of this posting, I dont have an ice-cream maker so
have not tried this yet. If you make it, let me know how it tastes! Maybe I
should invest in one, as I do LOVE ice kreams
You may also like -
http://www.rawfoodhomerecipes.com/cherry-rose-cashew-coconut-ice-cream/
Cherry Rose Cashew Coconut Ice
CreamDont forget: The Conscious Foods Summit starts today. Do check it out!
Todays recipe is by Cherie Soria ofLiving Light - Im so excited,
because in a few days I will be studying there in the flesh! Itll be only my
second time to visit the sunny state of California, and I am very much
looking forward to the abundance of great food and great weather!
Ingredients: 2 cups cashews
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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3/4 cup young coconut meat
12 ounces pure, unchlorinated water
1/3 cup Thai coconut sugar (paste)
1/8 teaspoon stevia (optional for a sweeter ice cream)
1-2 drops pure, food grade rose oil preferably, Young Living (or 2
tablespoons rose water)
Pinch salt
1/4 cup coconut oil, melted
1 tablespoons lecithin powder (optional)
6 ounces frozen cherries, chopped (reserve a few for garnish)
Directions:
Blend the cashews, young coconut meat and water, using a high
performance blender, until the mixture is perfectly smooth. It shoulddisplay a glassy, satin-like finish. Add the coconut sugar paste, rose oil
(or rose water), stevia, and salt and continue blending until thoroughly
incorporated. Cover and chill in the refrigerator for 2- 4 hours. Add the
liquid coconut oil and lecithin to the chilled cream in the blender and
blend until fully incorporated. To freeze the ice cream mixture, use a
commercial ice cream maker according to the manufacturers directions.
If a commercial ice cream maker is unavailable, see note below. About
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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3-5 minutes before the ice cream is ready, add the frozen cherries, a few
at a time, and allow the machine to continue running to incorporate the
cherries. While the machine is incorporating the cherries, slice a few
reserved cherries for garnish. To serve, scoop the ice cream into a
serving dish and top with the crumble and sliced cherries. Store ice
cream in a sealed container in the freezer for up to 1 month.
NOTE:
If a commercial ice cream maker is unavailable: Skip step #4 and go on
to the next step, adding the frozen cherries and stirring to incorporate.
After incorporating the cherries into the mixture, freeze in ice cube trays
or in a shallow glass dish.
If using ice cube trays: When the cubes of ice cream are frozen, remove
them from the trays and store them in a sealed container in the freezer
until ready to serve. To serve, put ice cream cubes in a food processer
to whip and soften.
If using a shallow glass dish: When ice cream is frozen, remove it from
the freezer for a few minutes to soften, then scoop into individual
servings and store in a sealed container in the freezer until ready to
serve.
http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/
Almond Milk-based Raw Ice Creamrecipe from Raw Food Diet Inspiration
Ingredients:ALMOND MILK BASE
2 cups of already soaked almonds (24 hours) 3 to 4 cups of water
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.raw-food-diet-inspiration.com/http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/http://www.raw-food-diet-inspiration.com/http://www.raw-food-diet-inspiration.com/http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/ -
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ICE CREAM
2 cups of young coconut meat
1 cup of agave nectar
1 cup of dates
2 tsp of vanilla extract or vanilla bean powder
Directions:For almond milk base, blend the nuts and water, strain through a milk
bag or cheese cloth. For the ice cream, put the milk back into the
blender, add the ingredients, and blend. ForChocolate Ice Cream add
raw cacao powder, and for strawberry or fresh fruit ice cream add freshstrawberries or any other fruit you like. Chill and serve!
http://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/
Raw Balinese Cacao Morning
ShakeHave THIS instead of a normal chocolate milk!
Ingredients: 2 cups water
1/4 cup pine nuts or cashews
3 tbsp raw cacao powder
2 tsp chia seeds (try MILA!)
2 tsp maca powder
1 tbsp mesquite powder (optional)
1 tbsp green powder
10 drops stevia or 2-3 tbsp coconut palm sugar
2 fresh or frozen figs
1/2 cup fresh or frozen fruit, strawberries, raspberries, cherries(optional)
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.rawfoodhomerecipes.com/milahttp://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/http://www.rawfoodhomerecipes.com/milahttp://www.rawfoodhomerecipes.com/milahttp://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/http://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/ -
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1/2 cup ice
Directions:Blend everything except the chia seeds and ice, adjust the sweetness
and flavor, then add the chia seeds and ice, blend again until smooth
and thick. Enjoy!
You may also like -
http://www.rawfoodhomerecipes.com/lava-cake/
Lava CakeHappy birthday to me. Well, not quite- I decided to post this earlier arecipe by Chef Tina Jo. Hope you love it as much as I plan to! This
would definitely be awesome as a Christmas dessert, too!
Ingredients:CAKE
3 cups hazelnuts
16 whole medjool dates, rough chopped
2 tsp hazelnut liqueur (or Baileys Irish Cream Liqueur)
2/3 cup cacao powder
1/8 tsp Himalayan crystal salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla powder do not use liquid extract
GANACHE
3/4 cup agave nectar
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 tsp Himalayan crystal salt
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://cheftinajo.com/cmd.php?af=1277547http://www.rawfoodhomerecipes.com/lava-cake/http://cheftinajo.com/cmd.php?af=1277547http://cheftinajo.com/cmd.php?af=1277547http://www.rawfoodhomerecipes.com/lava-cake/http://www.rawfoodhomerecipes.com/lava-cake/ -
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1 tsp maca
Directions:
Place the hazelnuts and salt in the food processor and process until
nuts are finely ground into a nice meal. Add the dates, then process
again until the mixture begins to hold together. Next add the cacao
powder, vanilla powder, nutmeg, cinnamon and hazelnut liqueur.
Process again until the cacao is well blended throughout the entire
mixture. Place 1/3 cup of the cake mix in each of the ramekins and
press the mixture down with your fingers to compact. Add 2 tbsp of the
chocolate ganache to the top of each cake filled ramekin. Top the cakes
with the remaining cake mixture evenly among the 4 cups;
approximately 2 tbsp of the cake mixture. Again slightly press down to
encase the chocolate ganache. Dehydrate at 40 degrees (105F) for 15
hours. For the ganache, place all ingredients in a blender and processuntil creamy and smooth. Store in an air tight container in the
refrigerator for up to two weeks. Yield: 4 Servings
Raw garlic bread? No, not with the above, but check out Russell
James Raw Chef Course Homestudy Launch Videostodayto get the
recipe!
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.totalbusinesscart.com/app/?Clk=4578131http://www.totalbusinesscart.com/app/?Clk=4578131 -
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You may also like -
http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-
icing/
Raw Carrot Cake with Vanilla
Cashew Icingrecipe found on the VEGA website
Ingredients:CAKE
3 cups carrot, finely grated 2 scoops Vanilla Chai Vega One All-In-One Nutritional Shake
2 cups pecans
1 tsp nutmeg
1 tsp ginger, ground
1 tsp cinnamon
1/2 tsp orange zest 1/2 cup coconut, dried and shredded
1 cup fresh dates
1/2 cup orange juice, freshly squeezed
1 tsp ground cloves
1 tsp ground coriander
ICING
1 1/2 cups cashews
1/2 cup water
2 tbsp agave syrup
3 tbsp coconut oil
1 tbsp vanilla
1/4 tsp salt
Directions:
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/ -
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Soak cashews and pecans in separate bowls with water for 2-4 hours.
Drain, rinse and place the nuts onto separate kitchen towels to gentlyroll them dry. Add dates and orange juice in a food processor and blend
into a smooth paste. Set aside. Making sure your food processor is dry,
add the pecans and chop until crumbed. Peel and grate the carrots
finely and place in a bowl. Except for the icing ingredients, add
everything in with the grated carrots, including the date paste and
chopped pecans. Line a baking tray with greaseproof paper and spread
the mixture to about 1 1/2cm in thickness. Cover and chill for hours.
Vanilla cashew icing, blend all the icing ingredients until creamy and
smooth. Place in a container and refrigerate for a few hours to thicken
up. Keep the icing and cake separate until serving.
RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH