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My breads and fruit bars, I dehydrate.
I don't have any Vita Mix recipes.. simply because I don't have one.... Yet!! lol
Aside from salads, fresh fruits, vegetable wraps/roll ups, trail mix, TONS of yummy smoothies & Vege juicing, the Following Easy "quick fix recipes" are basically what I've been eating in the last 2 weeks or so, since I went Raw! ... I'll be posting entree recipes as I transition my conventional recipes into Raw, while I experiment and eat along the way.. Remember.. I'm STILL a RAW "newbie"
I've taken some online basic ideas & tweaked them to my tastes.. Others I was already making raw..
I just never called them that! ( Dips, sauces, nori & vege rolls) ..Others, I will make up as I go along, as I explore/incorporate more fresh vegetables and raw foods into my diet..
My cilantro and adobo are my required staples on jazzing up most of my dishes..Always have been!
I do have a Slightly Spicy palate.. so if you like Spicy foods as well.. GREAT! If you prefer milder tasting foods... just omit sofrito, peppers, adobo or anything else that sounds too spicy. They'll STILL taste yummy! :-)
So If you have any questions, suggestions or recipe ideas.. PLEASE feel free to contact me...
I feel so grateful & appreciative to be sharing whatever food ideas I can offer you! Enjoy & keep it Blissfully RAW!! ...... Amanda :-)
SALSA'S, SAUCES & DIPS
Organic Adobo
* Garlic Powder
* Cumin
*Turmeric
* Black Pepper
* Celtic Sea`Salt
* Italian Seasoning or just Oregano
Take equal parts of each & fill up a shaker container .. shake it up good & you're good to go! ( shake it good, everytime you use it as well)
I usually fill up a HUGE shaker or several empty ones from leftover condiment bottles... I use this when I want a little more "umph" in my meals, over just sea salt!
Sofrito Salsa
* 1 full bunch of cilantro( remove lower part of the stems/not all)
* I bunch of CULANTRO (optional), if u can find it ( its a thicker leaf used in Carribean/Creole/Boriqua Cooking) I add this as well
* 6-8 garlic cloves ( Depending on how much u love garlic!)
* 2 medium onions or 1 large one
* 1 huge green pepper( cored) or 2 medium ones
* 1/2 tsp celtic sea salt
Food processor or blender till choppy( don't liquify.. u want it chunky)
It should look like a salsa.
GREAT on salads, nori rolls, sauces, etc!
Store in fridge in a air tight container.. or double the recipe & keep 1/2 in freezer & 1/2 in the fridge.. like I do! I use this on ALOT in my dishes!
Pico De Gallo Salsa * 3 large tomatoes or 4 smaller ones ( diced)
* 1/2 cup cilantro( chopped/minced)
* 1 large onion or 2 medium ones ( diced)
* 1-4 small jalapeno(minced)( depending how HOT u want it!! lol)
* juice of 2 limes
* celtic sea salt to taste
In a bowl, Combine all diced veges, squeeze lime juice all over it & sprinkle sea salt to taste..DO NOT process! Keep it chunky :-)
Marinate in the fridge for 1/2 hour-1 hour... Best FRESH.. DON'T freeze or keep in fridge longer than 2-3 days..Great for dipping, on salads or any kind of vege wrap/roll ups!
Amanda's Quick Guacamole * 2 large Avocados or 3 small ones
* juice of 1 lime
* 1 tsp of sofrito
( see recipe below) or just cut up a couple of scallions & some diced cilantro!
* celtic sea salt or adobo to taste
Mash it all up & dip some bread
(see recipe below) or veges into it!! This is my favorite snack of choice when I get the quick munchies! mmmmmm yummy!
Spicy Asian Cashew Sauce * 1 cup of soaked Cashews( 8oz) ( u can substitute peanuts, but I'm allergic!)
* 2 tb sesame seed oil
* 1 tb Namo Shoyu
* 1tb yakon or raw honey
* 1tb of sofrito
* 2 garlic cloves
Food processor or blender till mixed.. Not liquified
* touch of sea salt if needed
& some spring water to get it to the desired consistency I like it thick but smooth.. some like it runnier for dipping) If u'd like to make a bigger batch, just double up on everything & store in the fridge in air tight container or freeze!
OYYYYYYY.. don;t even let me get STARTED on peanuts!! lol
( See my 1st blog)
SIDE DISHES & ENTREES Mexican Spanish Rice * 4 parsnips
* 1/2 cup pine nuts ( soaked for 4-6 hours)
* 1/2 cup sun dried tomatoes ( soaked for 4-6 hours)
* tsp of chili powder
* tsp of celtic sea salt or adobo
* 2 tbs olive oil
* 1/2 a red pepper
* 2 cloves garlic
* 1 small red onion
* sprinkle of pepper
* 2 tbsp of sofrito or 1/4 cup minced cilantro
* 1 lemon
Shred the parsnips in the food processor, take out & pour it in a bowl.
In the processor, Add drained pine nuts, sun dried tomatoes, sofrito for 5 seconds
Mix it in the bowl w/ the parsnip rice..
process onions, red peppers & garlic.. then add to the mix, along w/ olive oil..
salt & pepper ( or just adobo which has everything in there.. PLUS more)..
Add chili powder, then squeeze a whole lemon in there..
stir it up & leave in fridge for 1 hour..
FANTASTIC as a rice replacement on nori rolls or side dish!
Delicioso...Que Rico!!
Wheat Free Tabouli Same ingredients as above.. except omit cilantro, sofrito & chili powder
Add:
* 1/2 cup of mint
* 1 small tomato ( diced)
* 1 cucumber ( seeded and diced)
Process parsnips for 30 FULL seconds add to bowl..
then process pine nuts, sundried tomatoes, red pepper, garlic, onion and mint together for 30 full seconds..
pour into bowl & mix all together w/ diced tomato & cucumber..
add oil, celtic sea salt , pepper ( or just adobo), & juice of 1 lemon
Ready to eat as is!
Raw Nori roll ups * Sheets of raw nori ( double up 2 sheets & use as 1)
* a couple Romaine or Kale leaves
* avocado sliced thin
* 1/2 a cucumber spiral sliced or very thin
* 1 large shredded carrot
* 1/2 -3/4 cup mint( freshly washed & cut up)
Take 2 raw nori sheets ( raw nori is much thinner than regular roasted nori)
lay it down, spread an even layer of
Spanish Rice or Wheat free Tabouli ( see recipes above ) or
Nut Spread( see recipe below) all over the top layer of the nori...even to the ends..
take 1/2 lettuce or kale leaf, lay a thin layer across the nori sheet.
lightly layer w/ avocado slices, shredded carrots, cucumber
( u can add a touch of sofrito for a spicier kick, if u like)& mint &
roll em up firm, but don't break em! lol
Slice them in 4 or eat them whole as hand rolls..
Dip them in Spicy Asian Cashew sauce
( see recipe above) or whatever sauce you prefer... OR NOT!
I make these for a quick snack or meal..ALL the time.. so easy!! I luv em & they;re addicting..
Nori Nut Spread * soaked sunflower & pistachio nuts( 1 cup unsoaked)
* 1/2 cup fresh mint
* 1 tsp of namo shoyu
* 1 tsp of sesame seed oil
* Celtic sea salt to taste
* 2 tb water
Blender/food processor for 15 seconds
Raw Pesto * 2 handfuls of Fresh Basil
* 1/2 cup soaked raw pine nuts( pignolias)
* 1/2 total cup of soaked sunflower & pistachio nuts
* 3-4 cloves of garlic
* 1/2 cup olive oil
* 1 tsp of sofrito
* 1 tsp Celtic sea salt or Adobo if u prefer spicier
* black pepper to taste
* 1/4 cup nutritional yeast ( cheese substitute)
Blender or food processor for 15 seconds.. adding a touch of water or more olive oil to give moister consistency.. Double up, cause it Freezes GREAT!
Sun Dried Tomato Green & Kalamata Olive Bruschetta * Sun dried tomatoes( from 3 tomatoes) or just buy em!
*2 large fresh tomatoes
*4 oz of marinated raw olives( kalamata & green) Buy em already marinated, online on rawguru.com ( http://www.rawguru.com/store/raw-food-diet/raw-olives/) or u can cure them yourself in olive oil & sea salt.. if u have the patience for the WEEKS to do so!) Most conventional olives are packed in a vinegar or lactic acid brine
* 2 large cloves of garlic
* 4 mushrooms cut up
* 1/4 cup fresh basil
( you can also add 1 small onion or pine nuts)
* sprinkle adobo
Chop and mix it all together... ( don't use processor)
stick in the fridge for 1/2 hour to marinate & eat cold... spread over ur bread, crackers or use em vege or raw nori rolls.
I like to stick em on my bread & heat em up in the dehydrator
BREADS Onion Almond Flax Bread (This recipe is hand mixed.. no processor needed)
* 2 large onions, sliced /cut thinly( like onion rings, but in half)
* 2 cups ground flax seeds ( u can also use 1c flax & 1c almond flour)
* 1 cup raw sunflower seeds ( soaked for 2 hours, then mashed up)
* 2 tb Nama Shoyu * ¼ cup olive oil ( u can also slice/mash a zucchini & add that as well)
Place everything into a large bowl and mix thoroughly...
use ur fingers like ur making a huge ball or a masher!! lol
Spread mix over a Paraflexx/Teflex sheet or greased parchment , onto 2 trays
Cut into 9 equal pieces Dehydrate at 90-100°F for 24 hours.
Flip and return to dehydrator for 10 more hours.
Zucchini Almond Bread * 1/2cup olive oil
* 3cup almond flour*
* 1cup flax meal( ground flax seed)
* 3 zucchinis, cut in 1/2
* 3Tb lemon juice
* 1tsp celtic sea salt or Adobo
( see recipe above) Process olive oil, almond flour, lemon juice, zucchini & adobo/salt till it makes a batter..
in a seperate bowl.. mix in the flax meal.. then stick it in blender/processor again
( If u have I Vita Mix, just stick it ALL in a the same time!! lol)
Add a ONLY a touch of almond milk or water if needed!
This will make 2 tray fulls in your dehydrator...
lay your paraflexx/teflex or greased parchment paper on trays.
spread evenly w/ spatula & back of knife blade, scoring it into 9 sections..
Dehydrate for 2-3 hours.. then take another tray & turn the bread over onto it & peel the sheets off.. allowing the underside of the bread to be evenly dried as well...w/o the sheets... Dry for 10 more hours
Faux Sour Dough Carrot Bread Same recipe as above.. except omit zucchini & add 2 large carrots!
Zucchini Spaghetti w/ Pesto & Sundried Tomato Olive Bruschetta * 1/2 - 1 whole Zucchini ( 1 should be enough for 2 people)
* 1/8 cup olive oil ( just enuf to moisten)
* 2-4 mushrooms cut/diced up
* 1/4 cup of pesto
( see recipe above) * 1/8 cup Sundried Tomato Olive Bruschetta
(see recipe above) * 1 tsp sofrito( optional) but if u have made some already.. why not?
* sprinkle of nutritional yeast or adobo or celtic sea salt
Spiral slice the zucchini..
mix in the olive oil & mushrooms, pesto & sofrito..
sprinkle w/ nutritional yeast and/or celtic sea salt/adobo..
makes a HUGE plate full or 2 normal portion ones! lol
My FAVORITE dish .. SO FAR!! lol
Spread on some sun dried tomato bruschetta
( see recipe above) Raw Sicilan Caponata ( Eggplant Pine Nut Tomato Olive Salsa) * 1/2 Eggplant, Diced( If you use the whole eggplant, then double recipe)
*1/8 cup Sundried Tomato Green Kalamata Bruschetta
(see recipe above) *3 tbsp minced Red Peppers
* 2 celery stalks diced
* 1/4 cup Pine Nuts( soak for 1/2 hour)
* Juice of 1 lemon
* 1 tbsp of sofrito
( see recipe above) * 3 tbsp of Celtic Sea Salt
Dice the eggplant & then transfer it over to a collander.
Salt it with PLENTY of sea salt ( stirring it real good)
This will tenderize it, while drawing out the bitterness.
Leave it sitting for 4-6 hours.
Then rinse it out THOROUGHLY.. Then dry..Squeeze lemon juice & mix..
Mix in diced red peppers & celery, bruschetta, pine nuts and sofrito...
Voila!!! Enjoy... :-)
FRUIT BARS/DESSERTS Banana Cacao Coconut Fruit Nut Bars * 1 cup of soaked Raw Brazil, Pistachio & Almonds combined
* 2 ripe bananas ( over ripe is better)
* 3 tb raw cacao powder
* 1 cup of raisins
* 2 tb Yacon syrup or Raw Honey
* Meat of one young coconut ( use the water for ur smoothies!)
* shredded coconut (optional- to roll em in)
* slight pinch of celtic sea salt Blender/food processor till pasty
Lay down unbleached parchment paper ( spread coconut oil onto sheet to prevent sticking) or just use paraflexx sheets, on top of the tray!
Spread paste over the sheet, using a spatula to make sure its is evenyly layered.. Take the back of a knife to section them off into 9-12 pieces..
Food dehydrator to 110- 115 degrees.... 10 hours later see if they are firm enough to turn over( use another tray & lay it on the sheets & flip them over)
then peel the paper off of them, so u can lay them on the tray w/o any paper & dry the other sides!
Dry for 12 more hours ...
Then roll them in shredded coconut, if u like! mmmmmmmmmm
(I just thought of something... omit the bananas, add shredded coconut instead of coconut meat & replace raisins w/ dates & roll em up into balls & place into fridge till they firm up abit!!) I LOVE my sweets :-)
EASY Date Nut Coconut Balls * 1lb of Organic dates ( pitted)
* meat from one young coconut
* 3/4 cup raw sunflower seeds( soaked for 1/2 hour, then dried)
* 2 cups of Almond meal/Flour
* 1/2 cup chopped raw almonds ( soaked for 1/2 hour, then dried)
( add any nuts you like.. cashews, brazil, macadamia, etc)
1 cup of shredded coconut
Pit the dates & mash em good in a bowl..
chop ur almonds in the food processor for only 5 seconds & place aside ( not too long or it'll turn into flour!)
Process the coconut meat for 10-15 seconds...
Then mix it all in the bowl w. the dates..
Add the almond meal.. little by little,, like ur making a firm loaf... add more almond meal if needed( you can even add like a 1/8 cup of raw cacao powder to the mix)
Then when its nice & firm.. just take a 1/2 a handful, roll them in your hands to make a ball,
then roll them on a plate full of the shredded coconut..coating each ball real good
Stick them in the fridge, to get firmer for an hour or longer.. Thats it!
YUMMY!!! mmmmmmmm
Coconut Vanilla Ice Cream/Sorbet * Meat & Water of 3 coconuts
* 1 tsp of Vanilla extract
* Yacon syrup to taste ( or sweetner of choice)
* Big scoop of coconut butter( 1/2 cup)
( Why not embelish it by Adding soaked raw almonds, pecans, any nuts u like, raisins, raw cacao powder, etc)
Processor all ingredients.. sweeten to taste,stick in your ice cream maker for 30-35 minutes...voila!! Soooooooooooooooo Good.. mmmmmmmmm
Great in smoothies also!
MORE RECIPE IDEAS TO COME!! Stay Tuned!! :-) 
