Monthly Archives: March 2013

Raw lunch: hors d’oeuvres, entrées, dessert

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Hors d’oeuvres

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Dehydrated Onion bread

1 cup of fermented rye (left over from the preparation of Rejuvelac)

1 cup of left-over veggie pulp from juicing

1 cup of ground flax seeds

1 cup of ground sunflower seeds

3 sliced large yellow onions

½ cup of Nama Shoyu

½ cup of olive oil

Thinly slice or chop the onions. Grind the flax and sunflower seeds and put them in a bowl. Add the rest of the ingredients, including the onions. Mix well with your hands, massaging the mixture. Allow the mix to settle for 30 minutes. You will need a dehydrator for this. (Or you could put the batter in a crock-pot or the oven at a very low temperature). Spread the mix on the Teflex sheets of the dehydrator and dehydrate for 24 hours at 105 degrees, then take out the Teflex sheets and flip over the bread and dehydrate for another 12 hours.

Nut/seed cheese with dill, parsely and seaweed

1 cup raw almonds/cashews or sun flower/pumpkin seeds– soaked overnight with filtered water.

Add ½ cup rejuvelac (or less) to promote the fermentation of the “cheese” and blend.

Add the rest of the ingredients, and mix well:

¼ cup Chopped scallions

2 chopped celery sticks

¼ cup Italian parsley

2 tbsp. kelp

Dulse flakes

1 ½ tbsp. dried dill

Allow the cheese to ferment for several hours in the oven with the pilot on

Equipment: Blendtec, bowl, knife, chopping board

 

Entrées

Dandelion Greens Salad

1 bunch of dandelions greens

½ cup chopped mushrooms

3 chopped garlic cloves.

1 tbsp. amino acids (Braggs) made with fermented soy beans, raw apple cider vinegar.

Equipment: bowl, knife, chopping board

Zucchini Noodles with pesto

2 green zucchini

For the pesto, blend:

4 cloves garlic

2 bunches cilantro or basil

1 tbsp. amino acid

1/3 cup olive oil

A handful of pine nuts

Mix zucchini noodles with pesto

Add nutritional yeast or rice parmegian

Equipment: Spirooli, Blendtec, bowl

Dessert

Hemp Seed Crusted Raw Chili Fudge

Crust

8 soaked dates or raisins

¾ cup of raw hemp seeds

Process dates and mix with hemp seeds and cover a 8×8 glass plate, spread evenly. Refrigerate.

Fudge

1 cup liquefied raw coconut oil

1 or 2 chiles

¾ cup of raw honey or maple syrup or agave

1 cup raw cacao powder

Process or blend liquefied coconut oil and chiles. Add the raw honey and mix. Slowly add the cacao powder and mix until smooth. Pour fudge into glass mix on top of the hemp crust. Chill for 30 minutes.

Equipment: Cuisinart, Vitamix, bowl, glass container