Recipes

Seed and Nut Ricotta  by PJ

4 cups Pumpkin seed, Hemp seed and Macadamia Nuts
1/3 cup Basil Olive Oil (made by tightly filling a jar with fresh basil and cold pressed virgin olive oil and aging for at least 7 days)
1/8 tsp. Sea Salt
Juice of 1 lemon
Juice of 1 lime
1 clove of fresh garlic

Put all ingredients into a high powered blender and blend until creamy.

Chop 4 cups Chard, put into a medium size bowl, add contents of blender and mix with spatchla

Makes 4 to 6 cups and keeps for about 5 days.

Sun-dried Tomato Basil Cream Topping  by PJ

1 cup pine nuts
1/4 cup flax seed
6 halves organic Sun-dried Tomatos
1 medium size vine ripened Tomato 
1/4 cup Basil Olive Oil
1 T Raw Organic Blue Agave Necter
1/8 tsp. Sea Salt
2 cloves of fresh garlic
1 cup fresh Basil

In a food processor process until creamy

Makes about 2 cups.

Pajania  by PJ
1/8 inch thick strips of squash or zuccinni
Seed and Nut Ricotta
Sun-dried Tomato Basil Cream Topping
Marinated Tomatoes (whole small tomatoes kept in a solution of apple cider vinegar and filtered water with slices of leek and medium hot peppers for at least a week)

Layer Squash then sliced Marinated Tomatoes then Ricotta and finally Topping
Finish with slice of Spanish Olive, Basil leaves, thin strips of squash skin and strip of tomato
Dehydrate at 115 degrees for at least 4 hours and serve warm or room temperature.
It's even better the next day. Eat the leftovers cold, right out of the refrigerator.

Feeds 10 more or less

Magenta Salad  by JOZ

I'll give a rough idea of measurements, but really it's a dump, taste and add type of recipe.

1 beet
2-3 apples
1 carrot
1/2 a cup of raisins
1/2 a cup of walnuts
1 tbsp. Olive oil
1 lemon juiced
1/2-1 tsp. Cinnamon
1/2-1 tsp. Raw Honey

I like to use an electric chopper or a food processor. I shred or finely chop the beet and the carrot. The apples I dice up by hand so that the textures vary. I finely chop the walnuts. Add these all together in a bowl. Then add the raisins, olive oil, cinnamon, raw honey and juiced lemon.

If it is too dry add more olive oil or lemon depending on your likes and tastes. If the apples are really sweet you may want to leave out or cut back on the honey

Rosemary-Garlic Mashed Potatoes    by JOZ Adapted from Matthew Kenney's Everyday Raw
 

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.
Place in high-speed blend with the rest of the ingredients.
Blend till combined. Serve immediately or warm up in dehydrator before serving.

Candied Yams    by JOZ

6 sweet potatoes (yams)
½ cup raw honey
½ cup coconut butter
1.) Soak sweet potatoes overnight. Pour off water.
2.) Place all ingredients in a Vita Mixer with as little water as possible and blend into a cream.
3.) Spread in a rectangular 2” deep Pyrex dish.

Whipped Topping:

2 cups macadamia nuts
10 dates
2 Tbs. vanilla extract
2 tsp. ginger powder 2
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cardamom
A pinch of cloves and allspice
1.) Blend in a Vita Mixer with as little water as possible to make a cream.
2.) Spread on the top of the sweet potatoes. Had it in dehydrator for several hours.

Chinese Broccoli With Peanuts    by JOZ

In a salad bowl, add:
3 cups broccoli tops, chopped
¼ cup raw Spanish peanuts
In a blender, add.
1 Habañero pepper ***I only used Jalapeno (afraid of habanoero!)
1 clove garlic
¼ cup olive oil ***I used 2 T
¼ cup pine nuts
½ avocado
1 tablespoon fresh lemon juice
1 teaspoon salt

Blend until creamy, pour over broccoli and peanuts. Let marinate for 45 minutes in the refrigerator.

Cauliflower Salad  by VICTORIA BOUTENKOS 12 Steps to Raw Foods

1  cauliflower   fine  diced

1/4 c  oil

1/4 c lemon juice

1 bunch green onions

1 bunch cilantro

salt  to taste              Mix   well !