Raw 2 the Rescue

Better Living thru Eating Raw

Almond Apple Cherry Cookies:

1 lb any type sweet apples, core and seeds removed (Unless fighting cancer)

1 small lemon, peel removed

Juice from 1 Lime

Organic Dried Cherries

1 knuckle size piece of ginger

Process the Apples, Lemon and Ginger though juicer

Catch pulp in medium sized bowl, save till later

Strain juice into pitcher through fine mesh strainer, refrigerate, enjoy at your convenience

Take bowl with pulp and add 2 teaspoons of Cinnamon

Add 1 teaspoon of Nutmeg

Add ½ to ¾ cup of Coconut Nectar or sweetener of choice

Add 1/8 teaspoon of ground Cloves,

Add ½ teaspoon Vanilla Powder or ½ Vanilla Bean finely ground

Zest Lime into bowl

Hand squeeze lime into pulp mixture

Add Dried Cherries and mix by hand thoroughly

Form cookies into desired shapes

Place on mesh dehydrator sheets

De-Hydrate at 105 degrees F for 4-6 hours

Turn cookies over and De-Hydrate for another 2-6 hours tills desired consistency

Enjoy

Cole Slaw:

2 package of pre-shredded cole slaw mix

1 cup RO Water

½ cup raw Macadamia Nuts

½ cup raw Cashews

1 Scallion

Juice from 1 lemon

1 tablespoon Nama Shoyu

½ tablespoon Black Pepper

1 tablespoon Extra Virgin Olive Oil

In Vita Mix or Blender, combine all ingredients, EXCEPT the Cole Slaw

Blend well till smooth

Optional, add sea salt to taste

Place Cole Slaw in bowl, top with dressing, sprinkle with Sea Salt and Black Pepper

*** Variation - for a sweeter Cole Slaw, add 1 tablespoon Agave in Vita Mix

Raw Mayo:

1 cup Cashews

¼ - ½ cup RO Water add slowly as needed

½ tablespoon Extra Virgin Olive Oil

1 teaspoon minced Garlic or to taste

½ sea salt to taste

*** Variation – ¼ Jalapeno Pepper minus seeds for s spicy kick

Add 2 tablespoons of water at a time

In personal Blender, place Cashews, grind into powder at time, Olive Oil, Garlic, Sea Salt

Blend well, stopping to add more water as needed

Raw Ketchup:

¼ sundried tomatoes, chopped

½ teaspoon Apple Cider Vinegar

2 tablespoon Extra Virgin Olive Oil

2 teaspoons Agave

¼ teaspoon sea salt to taste

Mix In personal High Speed Blender, Blend well

Cucumber Dill Chips:

4 cucumbers washed skim left on sliced very thin

Place in bowl add ¼ cup Sea Salt and 1/8 cup dill

Allow to set for 15-20 mins

Place in dehydrator on mesh sheets for 3-4 hours till dry

Place in container and Enjoy! They will become even crunchier as they get to room temp.

Mixed Berry Smoothie:

½ cup of water

1 tablespoon flax seed

1 tablespoon bee pollen

1 teaspoon vanilla powder or ½ vanilla bean

½ teaspoon cinnamon

¼ cup raw cashews or raw nut of choice

2 tablespoons of agave (optional)

1 whole frozen banana, broken in ½

¼ cup of frozen Blueberries

¼ cup of frozen Strawberries

2-3 cubes of ice

Blend till smooth and enjoy!

Raw Pancakes:

½ cup flax seed meal

½ tablespoon of liquid coconut oil

1/8 cup of agave or maple syrup grade B

1/8 teaspoon sea salt

1/16 cup of water

1/8 teaspoon cinnamon

½ teaspoon vanilla powder or ¼ vanilla bean

Place above in large bowl and mix well

Form several balls and flatten into pancake shape about ¼ - ½ inch thick

Serve topped with your choice of sliced fruit or chopped nuts or cocoa nibs

Drizzle with maple syrup and add a pat of butter

Olive Butter:

¼ cup extra virgin olive oil

¼ teaspoon sea salt

Mix in small bowl and pour into small container

Freeze until solid

Coconut Butter:

¼ cup of solid coconut oil

1 tablespoon un-pasteurized white miso

Mix coconut oil and miso until well mixed

Ready to use as soon as you are done mixing

Store in freezer

Dill Corn Salsa:

4 ears of corn, kernels cut from cob

½ cup of grape tomatoes, sliced in half to thirds

½ cup of diced avocado (optional)

1 tablespoon dried dill of 2 tablespoons of fresh chopped dill

¼ teaspoon sea salt

¼ cup extra virgin olive oil

¼ cup diced orange or red bell pepper

1/8 teaspoon of Nama Shoyu

Place above ingredients in large bowl and toss gently

Serve in small bowls or wrap in collard leaves

Morning Tonic:

1 lb any type sweet apples, core and seeds removed (Unless fighting cancer)

1 small lemon, peel removed

1 knuckle size piece of ginger

Process though juicer

Strain through fine mesh strainer

Pour into glasses and enjoy

Fresh Veggie Juice:

4-6 Tomatoes

¼ small red onion

½ cup fresh celery

1 scallion

1 Jalapeño minus seeds

2 carrots

1 small to medium red bell pepper minus seeds

½ baby spinach (optional)

1 small beet

1/8 teaspoon sea salt (ADD salt AFTER processing through juicer)

Process though juicer

Strain through fine mesh strainer

Pour into glasses and enjoy

Banana Soft Serve w/Strawberry Topping:

3 frozen bananas

Process through Champion Juicer with blank attachment (Divide into small serving dishes)

Strawberry Topping:

1 pint fresh strawberries, hulls removed

¼ cup agave

½ teaspoon vanilla powder or ½ vanilla bean

Process in Blender / Vita Mix until smooth

Spoon over banana soft serve and enjoy

Kelp Noodles with Pesto Dressing:

1 package Sea Tangle Kelp Noodles (Rinse well)

Set aside in large bowl

Pesto Dressing:

1 cup water

1/8 cup extra virgin olive oil

1 teaspoon sea salt

1 tablespoon dried Italian Herbs

6 sprigs fresh green parsley

1 medium tomato

½ cup baby spinach

1 scallion

¼ cup raw cashews

¼ cup raw pine nuts

Process in Blender / Vita Mix until smooth

Pour desired amount over Kelp Noodles and garnish with diced red bell peppers, diced avocadoes, halved grape tomatoes, enjoy

Raw Super Green Smoothie:

1 cup fresh Pineapple

1 Banana

1 large handful of your favorite Berry

¼ teaspoon Vanilla Extract

¼ teaspoon Cinnamon

1 cup fresh Tangerine or Orange Juice

¼ cup Agave

½ scoop of Sun Warrior Vanilla Protein Powder

½ tablespoon Sun Warrior Ormus Supergreens Powder

1 cup ice

Blend and ENJOY

Raw Chocolate Cake:

3 cups of dry Walnuts

1 cup pitted Dates

2/3 cup of Cacao Powder

¼ teaspoon Sea Salt

Preparation:

Combine Walnuts, Dates, Salt and Cacao Powder in Food Processor

Process to mix well

Take small desert cups, pre-lined with plastic wrap, press ½ cup of mixture into small desert cups leaving deep tablespoon sized cavity in cente

To Serve:

Scoop 1 tablespoon of Chocolate Sauce into center of each tartlet cake, flip upside down onto desert plate and release from pan. Remove plastic wrap, drizzle 1 – 2 tablespoons of Raspberry or Cherry Sauce over each and ENJOY

Cashew Creme:

1 cup Raw Cashews

½ to 1 cup filtered Water

2 tablespoons Agave

½ to 1 tablespoon Vanilla Extract or ½ Vanilla Bean

Combine all ingredients into high speed blender, blend until smooth and ENJOY

Raw Soup – Papaya Lime:

1 small ripe Papaya

½ ripe Mango, chopped (about ½ cup)

2 tablespoons fresh Orange Juice (about ½ an Orange)

1 tablespoon fresh Lime Juice

2 Strawberries

Cut the Papaya in half lengthwise and remove the seeds with a spoon. Scoop out the flesh and chop coarsely (this will make about 2 cups). Place in a blender with the Mango, Orange Juice, Lime Juice, Strawberries and process until smooth. Serve immediately. For a chilled soup, refrigerate for 2 hours prior to serving.

Enjoy

Raw Soup – Spinach Apple:

2 cups Spinach Leaves tightly packed

½ Apple, peeled and chopped

½ cup water plus ¼ cup water to thin, if necessary

1 teaspoon fresh Lemon Juice

Dash of Sea Salt

½ raw Avocado, chopped

Place the Spinach, Apple, Water, Lemon Juice, salt in a blender and process until smooth. Add the Avocado and process until smooth. Add the remaining ¼ cup of water to thin if necessary and blend until smooth. Serve immediately. For a chilled soup, refrigerate for 2 hours prior to serving.

Enjoy

Raw Soup – Curried Coconut:

1 cup diced ripe Avocado (about 1 large Avocado)

1 ½ cups peeled and diced Cucumber

1 cup peeled and diced Tomato

2 tablespoons Lemon Juice (from about 1 Lemon)

1/3 cup fresh Thai Coconut Meat

¼ cup fresh Cilantro

1 tablespoon Curry Powder

1 teaspoon minced Garlic

1 teaspoon Sea Salt

1 cup T

Place the Spinach, Apple, Water, Lemon Juice, salt in a blender and process until smooth. Add the Avocado and process until smooth. Add the remaining ¼ cup of water to thin if necessary and blend until smooth. Serve immediately. 

Enjoy

Wild Rice with Acorn Squash, Walnuts and Ruby Red

Pomegranate Seeds (Servings: 4)

This hearty holiday rice dish will soon become a family

tradition. It’s a beautiful addition to any table, but its

beauty does not compare to its taste. Amazingly tasty,

this fall dish will have your family and friends begging

for seconds!

Ingredients:

Wild Rice

2 cups wild rice

3 tbsp parsley, fresh, finely minced

1 green onion, sliced

1 tsp poultry seasoning

¼ cup walnut oil or olive oil

1 cup walnuts, soaked for 6 hours, drained, rinsed,

dehydrated then chopped

1 ½ cups pomegranate seeds

Acorn Squash Marinade

1 whole acorn squash, peeled and cubed into 1 inch

pieces

3 tbsp walnut oil or olive oil

½ tsp Himalayan pink salt

¼ tsp black pepper

¼ cup dark agave nectar

1 tsp lucuma powder

1 medium juice from orange (approximately ¼ cup)

1 medium orange, halved and zested

1 tsp pumpkin spice

Preparation:

Rinse wild rice (just rice) and place in a half gallon jar.

Cover with water (to the top of jar) and place in a 105°

dehydrator for 24 hours.

Drain rice, rinse and drain again. Place rice in air tight

container in the refrigerator until squash dish is complete.

Peel and cube squash into 1-inch pieces. Place squash

along with marinade in a 9×13 glass baking dish. Mix all

ingredients well. Cover with plastic wrap and place in a

105° dehydrator for 8 hours or until squash is nice and

tender.

Place wild rice in a large mixing bowl add all other wild

rice ingredients along with squash and its marinade.

Mix all ingredients very well.

Can be served at room temperature or placed into a

9×13 baking dish in 105 degree dehydrator for several

hours to warm.

ENJOY!

Chef’s Note - Leftovers can be stored in the refrigerator

up to one week.

Warm Cacao with Cinnamon Drink(makes 1 cup)

This flavorful beverage made with almond milk and raw

cacao is just the thing to warm you up on a cold night or

the perfect way to start off your day.

Ingredients:

1 cup almond milk

1/2 Tbsp. cacao powder (or more to taste)

1 tsp. agave nectar (or more to taste)

Dash of cinnamon

Preparation:

Combine all ingredients in a blender and mix until it

thickens. Warm to 102 degrees VERY carefully on the

stove . Keep in mind that you should stop heating

before it gets to temperature as it will continue to

heat even after the heat source is removed. Pour

into your favorite mug and enjoy!

Peanut Butterscotch Fudge Bites (Servings: 36)

If elegance, style and quality describe your holiday

functions, then this fudge is for you - a decadent

treat perfect for gifts (or yourself). This is definitely

a converter recipe, meaning if you give it to those

who are new to raw vegan foods - you'll hook them

for good.

Ingredients:

1 cup cacao butter, melted

1 cup dark agave nectar

2 tsp butterscotch extract

½ tsp Himalayan pink salt

2 tsp vanilla powder

1 tsp Lucuma powder

½ cup jungle peanuts chopped

Preparation:

Blend all ingredients in listed order (EXCEPT the

chopped jungle peanuts) in a high-powered blender

until well combined. Pour fudge mixture into a

mixing bowl, add chopped peanuts and combine

ingredients well.

In an 8×8 glass baking dish, line with non-stick

paper then add fudge batter. Evenly distribute

the fudge in the dish.

Place in the refrigerator or freezer for 20 minutes

or until fudge sets.

Remove fudge from dish and paper. Cut into 1 inch

cubes. Store in airtight container in the freezer for

3 months.

Share and Enjoy!

Coconut-Lime Butternut Squash Soup with Crispy

Ginger

Ingredients:

1 medium butternut squash, peeled, seeded and

cut into small chunks (Approx. 4 cups)

1/3 cup young Thai coconut meat

1 tbsp Raw and Organic Coconut Butter

1/4 cup sweet onion, chopped

1 garlic clove, smashed

1 1/2 cups fresh young Thai coconut water

1 cup filtered water (or enough for desired consistency)

4 tbsp lime juice

1/4 tsp cayenne pepper (or to desired heat)

1 tbsp Agave Nectar, Raw and Organic

3/4 tsp ground ginger

1 1/4 tsp sea salt

1" piece of ginger, peeled and thinly sliced and then

cut into 1/4" strips

1 handful cilantro leaves, coarsely chopped

Preparation:

Dehydrate ginger strips at 95° for 4–6 hours until

crispy

In a Vita–Mix or other powerful blender, puree squash,

coconut meat, coconut butter, onion, garlic and

coconut water. Slowly add the filtered water until

blended smooth and blended to a soup consistency.

Add lime juice, cayenne, agave, ground ginger and

sea salt and blend until it’s warm, but not hot.

Ladle soup into warmed bowls, top with a few strips

of crispy ginger and sprinkle with chopped cilantro

Apple Pie Brandy Crumble

Ingredients:

Apple Filling

7 medium–sized apples, peeled, cored and cut into

1/4 inch thick slices

1 tsp vanilla powder

1 tsp ginger juice

2 Tbsp lemon juice

1 cup apple juice

Crust

1 cup walnuts

1/2 cup raisins

1/8 tsp Himalayan crystal salt

1/4 tsp cinnamon

5 whole medjool dates, pitted

Syrup

1 cup apple juice

1/8 tsp Himalayan crystal salt

1 tsp apple pie spice (mixture of cinnamon,

nutmeg & allspice)

1 tsp vanilla powder

1/2 cup medjool dates, pitted

2 Tbsp lecithin

Brandied Crumble

1 cup walnuts

1/2 cup medjool dates, pitted

1/2 tsp brandy extract

1/8 tsp Himalayan crystal salt

Preparation:

To make filling

Core and slice apples to 1/4 inch thickness.

Add sliced apples, vanilla, ginger, and lemon juice

to a mixing bowl and blend all ingredients by hand.

Now add dates and continue processing until

mixture is consistent.

"Flour" the bottom of your pie dish or lightly

grease pan with coconut oil.

Press crust evenly on the bottom and sides

of 9 inch pie pan. Set aside until ready to fill.

To make syrup

Place all ingredients in a high powered blender,

in listed order EXCEPT the lecithin (this is

added last), and blend until well mixed.

Then add lecithin and blend again.

To make crumble

Place all the crumble ingredients into food

processor and pulse until slightly chunky.

How to assemble

Drain apple juice from "baked" apples (enjoy

as a great beverage).

Place apples in a mixing bowl and blend with

syrup. Make sure to coat all apples.

Gently and evenly place syrup–covered apples

in pie crust and sprinkle with the brandied

crumble.

Raw Soup – Papaya Lime:

1 small ripe Papaya

½ ripe Mango, chopped (about ½ cup)

2 tablespoons fresh Orange Juice (about ½

an Orange)

1 tablespoon fresh Lime Juice

2 Strawberries

Cut the Papaya in half lengthwise and remove

the seeds with a spoon. Scoop out the flesh

and chop coarsely (this will make about 2 cups).

Place in a blender with the Mango, Orange Juice,

Lime Juice, Strawberries and process until smooth.

Serve immediately. For a chilled soup, refrigerate

for 2 hours prior to serving.

Enjoy

Raw Soup – Spinach Apple:

2 cups Spinach Leaves tightly packed

½ Apple, peeled and chopped

½ cup water plus ¼ cup water to thin, if necessary

1 teaspoon fresh Lemon Juice

Dash of Sea Salt

½ raw Avocado, chopped

Place the Spinach, Apple, Water, Lemon Juice,

salt in a blender and process until smooth. Add

the Avocado and process until smooth. Add

the remaining ¼ cup of water to thin if necessary

and blend until smooth. Serve immediately.

For a chilled soup, refrigerate for 2 hours prior to

serving.

Enjoy

Raw Soup – Curried Coconut:


1 cup diced ripe Avocado (about 1 large Avocado)

1 ½ cups peeled and diced Cucumber

1 cup peeled and diced Tomato

2 tablespoons Lemon Juice (from about 1 Lemon)

1/3 cup fresh Thai Coconut Meat

¼ cup fresh Cilantro

1 tablespoon Curry Powder

1 teaspoon minced Garlic

1 teaspoon Sea Salt

1 cup coconut milk from young Thai Coconut

Place all ingredients in a blender and process

until smooth. Place in serving bowls, top with

fresh Cilantro Leaves and enjoy immediately.

Will keep for 1 day in the refrigerator

Raw Soup – Garlic Walnut:

1 cup Walnuts

1 cup Extra Virgin Oil

2 cloves of Garlic

½ teaspoon ground Black Pepper

1 teaspoon Sea Salt

2 ½ cups of water

Soup Toppings:

2 Avocados, diced

¼ bunch fresh Dill, chopped

Blend the Walnuts, Oil, Garlic, Pepper and

Salt until smooth. Place in serving bowls,

top with fresh Avocado and fresh Dill.

Topping will keep for 1 day in the refrigerator,

Soup base will keep for 4-5 days in refrigerator

without toppings.

Raw Soup – Creamy Portabello Bisque:

1 cup Brazil Nuts

1 cup Extra Virgin Oil

2 cloves of Garlic

1 teaspoon Sea Salt

3 cups of water

Bisque Toppings:

1 Portabello Mushrooms, diced

¼ cup Extra Virgin Oil

1 tablespoon Nama Shoyu or Braggs Liquid Aminos

1 tablespoon fresh Thyme Leaves

Start by marinating your mushroom pieces. Toss them with Oil and Nama Shoyu, set aside to marinate.

Blend Nuts, Oil, Garlic, Salt and Water until smooth.

To serve, pour Bisque into 4 soup bowls, top with marinated Portabello and Thyme. 

Soup Base with Topping will keep for 2 days in the refrigerator, Soup base will keep for 4-5 days in refrigerator without toppings.