RAW RECIPES FROM THE NET

FABULOUS FESTIVE GUACAMOLE Recipe from Hass Avocado slightly modified for raw foodists (Makes 10-12 servings) 6 ripe avocados, peeled, seeded, cut in chunks Juice of two fresh limes 1/2 cup chopped cilantro leaves 1 cup corn kernels 1 red bell pepper, cored, seeded, diced 1 small red onion, diced 1 teaspoon grated hot pepper, or to taste 1 teaspoon Celtic sea salt, or to taste Optional: Grated raw goats or sheeps milk cheese similar to Jalopeno-Jack cheese Mash avocado chunks with lime juice in large bowl. Add cilantro, corn, bell pepper, onion, cheese, hot pepper, and salt. Combine well. Taste, and adjust seasonings with more salt and grated hot pepper if desired. Serve with dehydrated crackers or dehydrated vegetable chips for dipping at your Cinco de Mayo celebration.

RAW BANANA NUT BRITTLE (We don't know who sent this to us!) 2 1/2 cups pitted dates 8 organic bananas 1/4 cup ground flax meal 3 cups pecan pieces 3 cups fresh coconut or 3 cups dried grated coconut Blend first three ingredients until smooth. Stir in nuts and coconut. Evenly spread onto Teflex dehydrator sheets and dry until crisp. The thinner you spread it, the faster it will dry. You will probably eat the first batch as soon as it dries, it's that good. I store in a glass covered jar in refrigerator. Will keep for four months in refrigerator or freezer. ENJOY!

Ross Morben writes: Here's a recipe I got from a friend and modified somewhat. It's so delicious and filling that others will want to have it. It's a great dessert but is also a fabulous breakfast (along with a glass of coconut milk), that keeps me going until lunch. Brazil/Papaya Torte Ingredients--torte:

3 cups Brazil Nuts (soaked in water overnight) 3 cups Dates (soaked in water overnight 2 cups freshly grated Coconut meat 1 cup of Carob powder. Fresh fruit--I used Papaya and Strawberries. Ingredients--Icing: 1 cup Cashews or Pecans (soaked in water overnight) 1 cup Dates (soaked in water overnight) 5 heaping tablespoons Carob powder Process the Brazil Nuts and Dates through Champion juicer (with blank installed), mix together adding the carob powder as you go. Take half of the mix and add the shredded coconut. This becomes the torte's "crust" which is spread inside a "Springform" cake pan (cover the bottom and sides with about a 3/8" layer). Cover the bottom with a layer of sliced Papaya Take the remaining half of the brazil nut/date/carob mix and layer it over the Papaya. Layer Strawberries on top of this. Process the Cashews or Pecans and dates through the Champion, mix together with the Carob powder to make the icing. Layer the icing on top of the strawberries. Refrigerate or enjoy immediately!! Ross Morben

Stuffed Peppers by Jillian Love In your food processor, chop up: About 1/2 cup of brazil nuts About 1/2 cup of pine nuts The juice of half a lemon 1 clove of garlic About 1 tablespoon of red or white onion A few stalks of celery (apporoximately 3 or 4) About 1 cup of carrots About 1/4 cup of sundried tomatoes Sea salt and fresh ground pepper to taste out 1 tablespoon of your herb of choice, such as rosemary Cumin to taste Optional: 1 small fresh tomato After processing, stuff mixture into red and yellow peppers that have been cut in half lengthwise and de-seeded, and dehydrate for about 8 or 10 hours. Sooo Good.

Energizer by John Smith

2 cups fresh apple juice 1 banana handful of blueberries, and/or strawberries, raspberries, blackberries, etc. Juice the apples, then blend everything together with the juice until smooth and dark purple. Breakfast Blend Substitute apple juice for orange juice in the above recipe. Rice Pudding By Diana Durbin 2 cups wild rice 2 1/2 cups cashews or macadamia nuts 1 1/2 cups water 2 1/2 Tablespoon maple syrup or several soaked dates with the pits removed 1 1/2 teaspoon vanilla Mace or nutmeg and cinnamon to taste Soak and sprout the wild rice (this will take several days). Soak 1 cup of golden raisins overnight. Diana writes: Everyone who tried this, really liked it. Enjoy!

Strawberry Truffle Dressing by Michael Cokkinos 4 organic strawberries 1/2 small shallot 3 Tablespoons truffle olive oil 1 Tablespoon organic maple (or substitute) 1 Tablespoon cider vinegar 1 teaspoon freshly squeezed lemon juice a pinch of celtic salt a dash of fresh black pepper Spinach Smoothie By Scott Stollwerk On Manhattan's Upper East Side [Editor's Note: Scott wrote that the address was 62nd Street between 1st and York, but one of our readers wrote us saying it's not there anymore] there is an organic market run by a former cook of His Holiness, The Dalai Llama. He is about 60 years old, but doesn't look a day over 40 (no doubt, due in part to about a gallon of wheatgrass juice a day). His name is Tenzin, and about three years ago I tried one of his delicious creations that he calls a breakfast shake. Instantly,

I was hooked. And now my wife and I have adopted it as a staple in our diets, though with all respect due to Tenzin, we call it our Spinach Smoothie. Fresh spinach 1/2 a large papaya 1 handful of parsley 1 handful of dandelion root 1 or 1 1/2 bananas The freshly squeezed juice of 4 oranges To make it, fill your blender about halfway with fresh spinach. Add one half of a large papaya, and a handful each of parsley and dandelion root. Add at least one banana (we prefer one and a half). Pour in fresh-squeezed orange juice about three-fingershigh on the blender. This is about the juice of four oranges, although we sometimes cheat and use the "fresh frozen" type. Then blend until smooth. If you love it, as I am sure you will, stop in and thank Tenzin Llama, the next time you find yourself raw in the Big Apple. Raw Pistachio Dressing by Michael Cokkinos This goes well with greens. 2 Tablespoons raw shelled pistachio nuts 1 Tablespoon Cider vinegar 1 Tablespoon Honey [or pitted soft dates or stevia] 1 Tablespoon Nama Shoyu (unpasteurized soy sauce) 2 Tablespoons extra virgin first cold-pressed olive oil 1 Clove garlic 1 Small shallot 2 Tablespoons of a chopped fresh herb (parsley, cilantro, basil, or your choice) Optional: A bit of pure water to thin the consistency Blend and enjoy! Durian Popsicle Hi, I made popsicles out of durian.* I extracted the fruit, removed the seeds, then with my hand blender broke up all the fibers. Added some raw honey and a little salt. Then I formed it into bars on saran wrap and put them in the freezer. DELICIOUS! Kathryn Gold Burbank, CA *Editor's Note: Durian is a large tropical fruit that is spiky on the outside and that contains pods of creamy white custardy interior and several very large seeds. It is sold in Chinatown in NYC, among other places. It has a peculiar aroma that can be

something like gasoline, so some people don't like it. But the flavor is very good. Depending on the particular durian you wind up with, much of it can have a rubbery, fibrous texture. But some durians are quite creamy.

Cranberry Sauce

by Sue Thomas 2 cups fresh cranberries 1 orange 1 apple 1 cup dates, soaked 2 hours with enough water to cover water for consistency ** secret ingredient: 2 to 3 teaspoons lime juice** Process cranberries, orange, apple and dates in a blender. Add lime juice and blend. Probably better stored overnight before serving.

Marinated Greens

By Julie Wandling 1 lb Greens: spinach, bok choy, chard, turnip, dandelion, collard, kale, any of them or a combo, sliced in 1" pieces 1 leaf wakame, sliced (optional) 1 red bell pepper, sliced thin 1 onion, sliced 2 cloves garlic, crushed 1 hunk ginger, grated 1/4 cup olive oil 1/8 cup Nama Shoyu [unpasteurized soy sauce] 1/8 tsp cayenne (or more to taste) Marinate for at least two hours. Great the next day or two also!

Nori Rolls

The recipe I use over and over and never tire of: I order 100 packages of Maine Coast Sea Vegetable nori at a time. I use bamboo nori rollers and I carefully wet the nori on both sides and lay it on the bamboo. Then, I use whatever is in season, veggies, a few greens, a little fresh garlic, some green onion, a few courser veggies like cauliflower or cabbage, a small roma tomato or the equivalent, a squeeze of lemon and about an eighth of an avocado, and I process it a bit in a little food processer. (One container usually makes about two good size nori rolls.) I wait a little so the nori softens and isn't so chewy, otherwise the whole thing pulls part when I bite into it. It isn't easy to wait, but it is worth the effort. The options are endless: tahini or any ground nut instead of avocado. Almond butter is wonderful.

Mary Louise

Veggie Mac Cheese Spread

1 batch of macadamia nut cheese (see below for recipe) 2 tablespoons unpasturized miso 1/4 cup finely chopped purple onion 2 to 3 finely chopped green onion 2 tablespoons finely chopped basil 2 tablespoons finely chopped parsley dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two), or a pinch of Celtic sea salt 1/2 cup soaked, chopped pine nuts 2 to 3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it) Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.
Macadamia Nut Cheese

1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do) enough water to cover in blender Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. First make sure there is enough liquid to keep the blades turning in the "cheese". Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.) Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts. Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually. When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference! Enjoy. Shari Viger

Ona's Wild Rice Salad

By Ellyn N. Gray Use organic ingredients when available

1 cup wild rice 1 Tbs raw almond butter or raw cashew butter The freshly squeezed juice of 1 lemon 4 tbs tamari/shoyu 2 ears of corn (cut off kernels and scrape out juice) 1/3 bell pepper (any color except green) 1-2 avocados diced 2 green onions chopped 1 cup baby greens 3 tbs soaked sprouted pumpkin seeds (or your favorite nut/seed) Optional: 1 tbs living foods (powdered organic sprouts and other living foods) Sanj Peanut Sauce to taste. This is not a raw product! If you use SanJ you may omit the tamari! Tip: Let meal sit at room temperature for about an hour so the flavor soaks in. Soak wild rice for 24 hours or over night over the pilot light on the stove. Drain rice and add almond butter, lemon juice, and tamari. Mix well. Add corn and other ingredients. Again mix well and enjoy.

Better than Candy! by Ellyn N. Grey 1 cup of raw almonds 1 cup of raw walnuts 1/2 cup dates chopped 1/2 cup raisins shredded dried coconut sesame seeds (white hulled) Soak nuts overnight or at least 10 hours. Drain and rinse and place nuts in food processor. Process until fine. Then add other ingredients, and process until mixture is thick and binds together easily. Make balls by rolling about 1 tablespoon of mixture for each one. Then roll the balls in the dried coconut or sesame seeds. Dehydrate at 105 degrees for four to six hours, and eat them like they are. (They bind better after dehydrating.)

~~~ fucus tropicana ~~~

Editor's Note: Fucus (pronounced FEW-Cuss) is a sea vegetable.

- soak one 1/4 cup of almonds overnight and drain in the morning. - dice up some ginger. try a piece about the size of an almond. - measure out 1/4 cup of fucus. mix all the ingredients together in a small container (the size of an empty yogurt cup) and let it sit, soaking occasionally, for about 6 hours or more. the moisture in the almonds will soften the fucus and mellow out the ginger. then it's time to eat. ahem-don't be concerned about the 'slime'. it's a gel-like substance, similar to aloe.

--Kelpguy, who gathers sea vegetables as a "hobby business" in the San Juan Islands of Puget Sound in Washington State.]

RAW/LIVING MEXICAN FOOD SANGRIA By Matt Samuelson and Elaine Love Serves 2 Freshly squeezed juice of 4 oranges Fresshly squeezed juice of half a lemon and half a lime 2 cups pure water or coconut water 2 to 3 large pitted dates 1 cup hibiscus flower sun-tea optional: dash of stevia for sweeter flavor Garnish: cup thinly sliced strawberries or other fresh seasonal fruit Blend dates thoroughly with 1 cup liquid. Add the remaining mixture to the blender and blend for 10 seconds. Serve at room temperature. COCONUT FLAN WITH ORANGE GLAZE By Matt Samuelson Serves 2 2 cups young coconut meat, packed cups pitted dates, packed 2 tsp. vanilla 1 Tbsp. psyllium powder (can be made by grinding psyllium husks in a coffee grinder) Pinch of celtic sea salt to1/3 cup coconut water Put all the ingredients in the blender. Start with cup coconut water, and add more if needed. The mixture should be a very thick consistency. Pour into a pie or brownie dish or individual tart molds. Layer the top with the orange glaze. ORANGE GLAZE 2 cups orange juice 1 cup pitted dates, Packed tsp. cinnamon Pinch of celtic Salt 2 tsp psyllium powder Blend 1 cup of juice with the dates until creamy. Add remaining ingredients and blend well.

HEMP CORN CHIPS By Elaine Love and Matt Samuelson Makes approximately 175 chips 6 cups fresh or frozen corn 1 cups hemp seeds 10 cups soaked sunflower seeds (6 cups before soaking) 2 cups water 1 cups flax seeds ground into a meal 1 Tbsp. celtic sea salt juice of 1 lime Puree corn in a food processor until creamy. Place in a mixing bowl. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well. Spread 2 1/2 cups of the batter on a 16x16 dehydrator tray covered with a teflex sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the teflex sheets after about 10 hours. SALSA FRESCA By Matt Samuelson and Elaine Love Serves 2-4 2 large tomatoes, diced medium red onion , finely minced 2 cloves garlic, crushed jalepeno or more to taste, finely minced juice or 1 lemon or lime cup cilantro leaves, chopped tsp. celtic sea salt, or more to taste Optional: 1 tsp. apple cider vinegar Optional: 2 tbsp. sun-dried tomatoes, pureed Mix ingredients together in a bowl. For best flavor, let sit 1 hour or more so flavors meld. CREAMY CUMIN SALAD DRESSING By Elaine Love Serves 6-8 2 cups soaked sunflower seeds, almonds or sesame seeds (1 cup before soaking) 1 tsp. cumin 2 cloves garlic 1 cup cilantro leaves 1 cup pure water 2 tsp. celtic sea salt

6 Tbsp. lemon juice (about 1 lemon) or 2 tbsp. apple cider vinegar cup flaxseed-, hempseed- or olive-oil Blend well and serve over a fresh green salad. This dressing may thicken as it sits in your refrigerator, so you may need to add more water later. Will last up to 2 weeks. TOSTADAS Use romaine lettuce leaves or cabbage leaves as your tostada shell, and fill with: Sunflower "Refried" Beans, Better Than Beef, Guacamole, Salsa, and Pine Nut "Sour Cream." [See below for these recipes.] SUNFLOWER "REFRIED" BEANS By Matt Samuelson Serves 8-10 4 cups soaked sunflower seeds (2 1/2 cups before soaking) cup flaxseed oil, hempseed oil, or extra virgin olive oil 3 tsp. onion powder 2 tsp. chili powder 2 tsp. cumin powder 1 tsp. celtic sea salt 1 Tbsp. unpasteurized Dark miso paste 3 Tbsp. raw tahini 1 Tbsp. apple cider vinegar cup pure water Put all ingredients in a food processor and puree until creamy. Best served just after warming in the dehydrator at 105 degrees. BETTER THAN BEEF By Matt Samuelson Serves 8-10 4 cups pulp from your juicer of carrot, parsnip and/or celery root 1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender 1/3 cup extra virgin olive oil or flaxseed oil 1/3-1/2 red onion, finely minced 3 tsp. onion powder 2 tsp. garlic powder 3 tsp. chili powder 2 tsp. cumin powder tsp. cayenne 1 tsp. celtic sea salt 1 Tbsp. unpasteurized dark miso paste Using your hands, mix all ingredients together well in a large bowl. Let sit for an hour or more for flavors to meld.

Best served just after warming in the dehydrator at 105 degrees. PINE NUT "SOUR CREAM" by Elaine Love Serves 8 1 1/4 cups pine nuts, soaked 1 hour or more 1/2 cup young coconut meat or 1/2 additional cup of pine nuts 1 tsp. rw apple cider vinegar 1/2 tsp.unpasteurized light miso paste 1/4 tsp. celtic sea salt 1 1/2 Tbsp. lemon juice (about 1/2 lemon) Blend all ingredients together in a blender until smooth and creamy. Will keep for up to 2 week in the refrigerator. GUACAMOLE By Elaine Love 1 large or 2 small ripe avocados 1 tsp onion powder tsp. celtic sea salt 2 tsp. lemon juice Use a fork to mash the avocado and seasonings together. To maintain the green color, leave an avocado pit in the guacamole.

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MANGO PUDDING By Kris Morgan Hi Judy, I just wanted to send you a quick, great recipe for those who crave sweet things like I do. I call it mango pudding. Ingredients: Coconut cream from young, fresh, organic coconuts dried mango (I order this online from Awesomefruit.com organic, fresh-dried, fivepound bags) 1 or 2 organic bananas The hardest part of the recipe is extracting the coconut cream.

Editor's Note: You might find it easier to make coconut cream from the recipe in our ARTICLES section. Kristin's coconut-cream-making technique: I don't juice it, I blend it. Pour the water from the coconut into blender, scrape out the white cream into blender, add water to almost top of blender and blend. Then I filter it, place it back in blender and add more water and filter again. I set this concoction in a glass jar for a few minutes while it separates. You can scrape off the thick, rich cream off the top and place back into blender and add some of the coconut water too. Once you've made the cream: Add two handfuls of dried mango and the banana to the cream, in the blender. Blend until rich and creamy, like pudding. This is my dessert for life. I always try to keep coconut cream on hand in the refrigerator. It works for so many amazing recipes, including skin care and hair care. It's one of nature's most perfect creations along with the mango. YUMMY!!!