Cabbage Carrot and Pineapple Salad

Ingredients:

Use equal amounts of:
Cabbage
Carrots
Pineapple, fresh

Preparation:

We find that the easiest way to make this cabbage carrot and pineapple salad is in a food processor, using the small shredding blade.

Thoroughly wash the cabbage and cut in chunks that will fit into the throat of the food processor. Wash and peel the carrots. Wash the pineapple and twist off the top. Cut the pineapple into lengthwise wedges and remove the peel.

With the food processor running, slowly feed in the cabbage, carrots, and pineapple pieces. When the container is full, or you have shredded all the ingredients you desire to make into the salad, stop the food processor, open the cover, and dump the container contents into a bowl and mix well. Repeat the process if you are making more salad.

Cover the top of the bowl with plastic wrap and place in the refrigerator for a couple of hours, letting the salad marinate to enhance the flavor.

Serve and Enjoy!

http://www.all-creatures.org/recipes/salad-cabcarpine.html

Sweet Potato “Oh My”

Grate:

2-3 yams or sweet potatoes
1 cup coconut
2 apples
¼ cup ginger root

Juice:

Approximately 4 lemons and 2 oranges (you may also wish to add raw honey, to taste, to the juice mix)

Add:

1 cup of chopped walnuts

Other optional ingredients:

Pineapple
Raisins
Cinnamon
Toss all ingredients together.

Serves 8 to 10.

Broccoli-Waldorf Salad

2 cups broccoli, cut in small pieces
1 apple cubed
4 stalks celery, diced
1 cup grapes, sliced in half
1 cup walnuts (which have been soaked)
½ cup apple cider vinegar
1/4 cup olive oil

http://www.loloville.com/rawfoodrecipes.htm

Royal Tropical Fruit Pudding

In blender:

2 large bananas
2 mangoes (peeled!)
2 kiwi
3 avocados
12 large strawberries

http://www.loloville.com/rawfoodrecipes.htm

Indian Summer Salad

endive
arugula
sweet peppers
avocado lemon
beet greens
pumpkin seeds (soaked and seasoned)
torpedo onion
olive oil
raw apple cider vinegar splash

http://www.loloville.com/rawfoodrecipes.htm

Endive "cups"

(for 10 leaf cups, double is needed)
1 head endive
1-2 carrots, grated
1/3 cup raw almond butter
½ cup almonds soaked overnight

Separate and wash endive leaves. Mix carrots and almond butter. Spoon into leaves. Top with ground almonds. Arrange on platter.

http://www.loloville.com/rawfoodrecipes.htm

Carrot Pate

5 carrots
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tablespoon lemon juice
Celtic salt to taste
Ground kelp

Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.

http://www.loloville.com/rawfoodrecipes.htm

Veggie Dip

This dip can be made thinner to use as a creamy salad dressing or thickened with veggies for a pate to spread on carrots or crackers or to roll up in lettuce leaves or nori seaweed sheets. Take a pint container to work with you along with your favorite veggies and/or lettuce or kale leaves.

Ingredients:

Water (start with ¼ cup and add more to make it easy to blend the nuts until smooth)
Cold-pressed olive oil (start with 2-3 Tablespoons and add more to desired creaminess)
Sweet: raw cashews 7 ounces (or soaked and drained almonds, pecans, etc.)
Sour: lemon or lime juice
Spicy: fresh-grated garlic (the longer the garlic is in the mixture the stronger it gets), fresh-grated ginger root, chilies, cayenne pepper, or some sliced jalapeno pepper
Bitter: fresh cilantro (or your fresh or dried herb of choice), or poultry seasoning
Salty: Celtic Sea Salt, dulce (a dried, salty seaweed) and soy sauce, tamari or shoyu (These are just three grades of the same thing.)

Mixing:

Blend the nuts until finely ground in the food processor or blender.
Add a bit of water slowly until a thick "goop" forms.
Add a few cloves of fresh garlic and slices of ginger root.
Add some olive oil, Nama Shoyu (aged soy sauce), Celtic Sea Salt and blend.
Taste. If too sweet, add some lemon or lime juice. If too thick for the blender to handle, add more water.
Then make adjustments for sweet, sour, spicy, salty, and bitter using the above ingredients or substitutes. (I found that the chilies, garlic, salt, soy sauce, lemon juice and ginger were key for balancing the sweetness of the cashews or nuts.)
For extra spicy, add 1 whole chopped jalapeno pepper or other chili pepper.
Blend and at the end, add dried or fresh basil or cilantro or your favorite herb. (If you blend too much at the end, the green herbs will turn it an unappetizing greenish beige.)
Serve with raw veggies (carrots, celery, broccoli, cauliflower, radishes, green beans, sliced sweet potatoes, tomatoes, jicama—a Mexican root that is firm like a water chestnut—bell peppers, cabbage, etc.) or with dehydrated flax crackers.
This can also be used as rich, creamy salad dressing. Just add more water and salt, if needed. This dip gets thicker when it sits in the refrigerator. You can always add more water and stir before serving.

Optional ingredients (add to the blended mix or just chop into the dip):
Grated horseradish, chopped spinach, chopped bell peppers (any color), mashed avocado, chopped tomatoes, sliced or diced green onions, or red onions.

Ideas:
Try emphasizing one herb for a dominant flavor (dill, basil, tarragon, etc.).

You can add carrots if you're using a food processor and make it into a paste and use it as a spread on crackers, rolled up in nori seaweed sheets (used for sushi rolls) or on lettuce leaves as a "green burrito."

http://therawfoodsite.com/recipes.htm

Milk-Free Chocolate Milk

1 avocado,
1/2 cup of Sucanat
1 1/2 cups of water
6 ice cubes

The perfect replacement for chocolate milk. It has the texture of thick cream, and the flavor is indescribably delicious. This is a dairy farmer's worst fears come true. Extremely filling, high in calories, (approximately 600) and the equivalent to a Big Mac but much better for you. Great to drink one hour before body building or long distance running. If you are trying to gain weight, this is the drink for you! You can also add a banana and cinnamon—or anything else your heart fancies, such as mango, pear or peach. Makes a great fruit dressing.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Fruit Delight

1 ripe avocado
1/4 cup frozen orange concentrate
1/4 cup water
1 lemon, juiced

Blend until creamy, chill and pour over salad. A delight that will court your taste buds.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Veggie Salad Delight

1 perfectly ripe avocado
1/2 teaspoon honey
1/4 cup water
1 clove garlic
2 teaspoon flax oil
1 teaspoon dill
1/2 teaspoon sea salt
1/2 lemon, juiced

Blend until creamy and let sit in refrigerator for half an hour allowing the flavors to harmonize. Pour over salad and toss well.

Love your veggies with the smooth delicious taste of this romantic dressing. Perfect with candlelight and your favorite significant other.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Fun Fruit Dressing

1 avocado
1 banana
2-3 tablespoon of pineapple
1/4 cup of water

Blend all ingredients and pour over fruit. If you really want to impress someone who may not be a fruit eater, this is your ticket.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

The Hawaiian Dip

1 avocado
2 large tablespoon pineapple
pinch of basil
pinch of chives
sea salt (optional)

Blend these ingredients.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Banana Smoothies

Frozen bananas


Bananas are filled with potassium which contributes to a strong heart and muscles. In the class of soft fruits, they are second highest in mineral content, only to be rivaled by strawberries. They are almost impossible to juice, but are versatile in making varieties of banana shakes, ice cream or smoothies.

Peel ripe bananas, put them in freezer bags and freeze. Banana will freeze in 24 hours. To make a fruit milk shake, without milk, blend chopped frozen bananas, honey, strawberries, blueberries or cantaloupe juice. Frozen banana slices make a great addition to salads.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Blind Date Pudding

10 honey dates
½ cup water



Blend 10 dates with a small amount of water.
Add more water as the mixture thickens.
Pour into soup bowls, decorate with banana slices and sprinkle with Sucanat.
Chill in freezer.

This will be the best pudding you'll ever taste. A versatile base to add to your favorite fruit. A pinch of cinnamon and vanilla extract will lift you to heaven. You’re best silver and china, and two small bowls of Blind Date Pudding. A perfect treat for a special evening. The only drawback is that dates can have a laxative effect to someone who is not accustomed to a raw food diet. Your sweetheart will consider it well worth the trouble.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Honey Mango Tango

½ honeydew melon
1 mango
2 tbsp. Sucanat
pinch of cinnamon


Like cantaloupes, honeydew melons are a great springboard for many combinations of flavors.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Pineapple Release

1 apple
1 orange
1/3 pineapple
1 banana
½ lemon
2 tablespoon honey

An explosion of flavors sending your taste buds into free-fall.

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Ron's Favorite

one large serving

1 cup of organic unsweetened almond milk
half a scoop of powered protein
one banana
tablespoon of Sucanat
five frozen strawberries
tablespoon of flax or hemp oil
(this oil helps you lose weight so don't worry about the added calories)

http://www.freedomyou.com/recipes/Blender_Recipes.htm

Raw Chocolate Chip Cookies

30 cookies / 99 calories per cookie

Ingredients:

Cookie dough:

1 3/4 cups ground raw walnut
3/4 cup ground raw oats
1/4 cup Agave Nectar
2 teaspoon vanilla extract
1/4 cup walnut oil

Raw chocolate chips:

2 Tablespoon walnut oil
1/2 cup carob powder
1/2 cup cocoa powder
4 tablespoon agave nectar
2 teaspoon vanilla

Directions:

Dough: Grind up raw walnut and raw oats in a food processor or blender. Place all cookie dough ingredients into a large bowl and mix by hand, with a spoon, or place all ingredients in the processor and blend. Mix until a dough forms and you can make a large ball. Refrigerate dough while you make the chocolate chips.

Chips: Mix all chocolate chip ingredients together in a medium sized bowl. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes.

Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.

When chocolate is frozen, cut into chips use a pastry slicer.

Mix chips into dough.

Place in fridge to harden for about 30 mins. They get real hard! Make sure to refrigerate them on parchment paper or they will stick to the plate.

Notes: If you don’t have carob powder you can substitute it for cocoa powder just as easily. Alternatively, you may be able to sub the agave nectar for maple syrup, honey, or splenda.

Also note, She cut the recipe in half to make a smaller batch. Don’t be too worried about getting exact measurements here. They will still turn out.

The total prep time (not including freezing and refrigerating) was 10 minutes! So quick and easy.

http://ohsheglows.com/2009/05/03/raw-chocolate-chip-cookies/

Things to do with left over carrot pulp...

The title of the article I found this under was Carrot Pulp Cookery. I thought perfect!

CARROT PULP BREAD

2/3 cup of walnut oil
3/4 cup of honey
2 eggs worth of egg replacer
1-1 /2 cups of carrot pulp
1-1 /2 cups of spelt flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)

Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.

CARROT PULP COOKIES


This is a link to a thread on the goneraw forum about the uses of pulp in raw food recipes.
3/4 cup of water
1 cup of carrot pulp
2/3 cup of almond oil
2/3 cup of honey
1 egg worth of egg replacer
2 cups of spelt flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract

Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven. Happy eating!

CARROT PULP MARMALADE

3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin

Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).

Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.

If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.

Source: http://www.motherearthnews.com/Real-Food/1977-11-01/Carrot-Pulp-Cookery.aspx