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7/30/2019 Raw Food Recipes - Made With Life Energy
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Beets With Parsley Pesto & Sweet Pepper-Fennel Cream
For the Beauty Beets:
6 medium beets, peeled and sliced very thin on a mandoline
2 tablespoons cold-pressed olive oil
Salt & Black pepper to taste
For the Parsley Pesto:3 cloves of garlic
3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed
2 cups parsley leaves (well-packed)
cup cold-pressed olive oil
teaspoon Himalayan salt
For the Sweet Pepper-Fennel Cream:
2 sweet bell peppers
1 cup roughly chopped carrots
cup cold-pressed olive oil
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2 cloves of garlic
teaspoon Himalayan salt
teaspoon fennel seed
Instructions Beauty Beets:
In a large bowl, toss the beets with the olive oil and sprinkle with a bit of
salt and pepper to season.
Make sure all of the beets are evenly coated.
Set aside.
Instructions Parsley Pesto:
Place the garlic in your food processor and process to finely chop.
Add all remaining ingredients and process until well combined.
Use a spatula to scrape down the sides a few times to keep things moving.
Scrape into a bowl.
Instructions weet Pepper-Fennel Cream:Place the bell pepper, carrot, olive oil, garlic and salt in a blender.
Blend until smooth.
Add the fennel seed and blend lightly until just combined.
Pour into a bowl.
To assemble:
For each Beauty Beet stack, begin with one slice of beet.
Top with 2 teaspoons of parsley pesto.
Top with another slice of beet.
Top that with 2 more teaspoons of pesto and then a third slice of beet.
RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
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Place a small spoonful of the sweet pepper-fennel cream on top of the third
beet. The process will go much faster if you make several stacks at a time.
Continue until you have used all of your beets and pesto, but make sure
youve saved some of the sweet pepper-fennel cream.
Before placing the stacks on a plate, place a spoonful of sweet pepper-
fennel cream on the plate for each stack youll be serving.
Place the Beauty Beet stacks on top of the sweet pepper-fennel cream,
garnish with chopped parsley and serve.
Enjoy slowly, breathing with great pleasure.
Via: rawfoodrecipes
www.facebook.com/Sistahintheraw
Fig and Hazelnut Pizza with Caramelized
Onions and Basil Sauce
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Fig and Hazelnut Pizza with Caramelized Onions and Basil Sauce
Pizza Crust1 medium yellow squash or zucchini - roughly chopped
1/2 onion - roughly chopped
6 halves of sun dried tomatoes
1 date - pitted
juice of 1 orange
1/8 cup nama shoyu
3 cups buckwheat - sprouted
2 cups sunflower seeds - sprouted
1 1/2 cup flax seeds - ground
In a food processor, combine the vegetables, date, orange juice and nama
shoyu until well mixed. Add the sprouts in batches and blend thoroughly.
Lastly, add the with flax seeds and mix until smooth. Spread thickly on
Teflex sheets and dehydrate at 115F. After 2 hours, cut into desired crust
shapes. Dehydrate for another 12 hours, then remove the crusts from teflex
sheets, flip, and dehydrate for another 4 hours or until dry. Keep
refrigerated until ready to use in airtight glass containers.
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Balsamic Glaze
4 large figs
1-2 dates - pitted
1/4 cup balsamic vinegar
Puree all ingredients in a food processor or high speed blender.
Caramelized Onions
10 large onions - sliced thinly
juice of 2 lemons
1 1/2 cup dates - pitted
6 tablespoons nama shoyu
4 tablespoons olive oil
1/2 cup brown rice vinegar1/2 cup water, or more for thinning
1 cup hazelnuts
Cover the onions with warm water mixed with the lemon juice for 30
minutes. Rinse well and drain. Combine the rest of ingredients except the
hazelnuts in a blender and add to the onions. Let it sit for about 30
minutes, drain the excess liquid, and dehydrate at 115F for 15 hours or
until crisp.In a food processor, pulse the hazelnuts into small pieces. Reserve about
1/4 cup for assembly. Add the onions to the processor and combine well.
Add 2 tablespoons of the balsamic glaze and blend to reach a grainy
consistency.
Creamy Basil Sauce
1 cup packed fresh basil leaves
juice of 1 orange1 small avocado
1/4 teaspoon salt
juice of 1/2 lime
pepper to taste
1/3 cup olive oil
In a blender, combine all ingredients except olive oil. Slowly add the oil with
the blender still running.
Pizza Assembly
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about 20 small figs
1 bunch watercress
1 cup of sunflower sprouts (optional)
1/4 cup hazelnuts reserved from caramelized onions
Slice the figs and glaze with the balsamic. Dehydrate for 1-2 hours
(optional). Spread the basil sauce on the crust, and arrange the watercress
leaves, caramelized onions, and glazed figs on top. Sprinkle with sunflower
sprouts and ground hazelnuts.
Ginger Turmeric Detox Tea
Ginger Turmeric Detox Tea
2 inch knob of ginger
2-3 inch piece of turmeric root or substitute 2 tsp turmeric powder
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1-2 dashes of cayenne (or you could juice 1/2 a habanero or jalapeo
pepper)
4 lemons (3 for juicing and 1 for slicing as a garnish)
3 droppers vanilla stevia
2 quarts water
In a juicer, juice your ginger root, turmeric, and 3 lemons.
In a large pitcher add your juice to about 2 quarts of water, a couple
droppers of vanilla stevia to taste, a couple dashes of cayenne and your
thinly cut lemon slices. Mix well with a wooden spoon and adjust flavors to
taste. Let sit for about 10 mins before serving to let the flavors blend. Will
last about 5 days in the fridge.
You can enjoy at room temperature or over ice. This tea is sweet, tangy and
very spicy!
If you cant find fresh turmeric root or ginger root at your local health food
store or Asian Market, you can purchase them in powder form.
Via: lindawagner
Ginger:
Ovarian Cancer Treatment: Ginger may be powerful weapon in the
treatment of ovarian cancer. A study conducted at the University of
Michigan Comprehensive Cancer Center found that ginger powder induces
cell death in all ovarian cancer cells to which it was applied.
Colon Cancer Prevention: A study at the University of Minnesota found thatginger may slow the growth of colorectal cancer cells.
Morning Sickness: A review of several studies has concluded that ginger is
just as efective as vitamin B6 in the treatment of morning sickness.
Motion Sickness Remedy: Ginger has been shown to be an efective remedy
for the nausea associated with motion sickness.
Reduces Pain and Inflammation: One study showed that ginger has anti-
inflammatory properties and is a powerful natural painkiller.
RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
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Heartburn Relief: Ginger has long been used as a natural heartburn remedy.
It is most often taken in the form of tea for this purpose.
Cold and Flu Prevention and Treatment: Ginger has long been used as a
natural treatment for colds and the flu. Many people also find ginger to be
helpful in the case of stomach flus or food poisoning, which is not
surprising given the positive efects ginger has upon the digestive tract.
Migraine Relief: Research has shown that ginger may provide migraine relief
due to its ability to stop prostaglandins from causing pain and
inflammation in blood vessels.
Menstrual Cramp Relief: In Chinese medicine, ginger tea with brown sugaris used in the treatment of menstrual cramps. (source:http://
www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html)
Turmeric:
It is a natural antiseptic and antibacterial agent.
When combined with cauliflower, it has shown to prevent prostate cancer
and stop the growth of existing prostate cancer.
Prevented breast cancer from spreading to the lungs in mice.
May prevent melanoma and cause existing melanoma cells to commit
suicide.
Reduces the risk of childhood leukemia.
Is a natural liver detoxifier.
May prevent and slow the progression of Alzheimers disease by removing
amyloyd plaque buildup in the brain.
May prevent metastases from occurring in many diferent forms of cancer.
It is a potent natural anti-inflammatory that works as well as many anti-
inflammatory drugs but without the side efects.
Has shown promise in slowing the progression of multiple sclerosis in mice.
Is a natural painkiller and cox-2 inhibitor.
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May aid in fat metabolism and help in weight management.
Has long been used in Chinese medicine as a treatment for depression.
Because of its anti-inflammatory properties, it is a natural treatment for
arthritis and rheumatoid arthritis.
Has been shown to stop the growth of new blood vessels in tumors.
Speeds up wound healing and assists in remodeling of damaged skin.
May help in the treatment of psoriasis and other inflammatory skin
conditions. (source:http://www.healthdiaries.com/eatthis/20-health-
benefits-of-turmeric.html)
Cayenne:
Anti-Cold & Flu Agent: When you have a cold or flu, cayenne pepper helps
break up congested mucus and gets it moving. Once the mucus starts to
leave your body, you will get some relief from many of the flu symptoms
you may be experiencing.
Anti-Fungal Properties: The results of one study indicated that cayenne
pepper could efectively prevent the formation of the fungal pathogens.
Migraine Headache Prevention: Many naturopaths have known of the health
benefits of cayenne pepper, especially for migraine symptoms.
Anti-Allergen: Cayenne is a wonderful anti-inflammatory agent and may
even help relieve allergies.
Digestive Aid: This spice is a well-known digestive aid. It stimulates the
digestive tract, increasing the flow of enzyme production and gastric juices.
This, in turn, aids the bodys ability to metabolize the food (and toxins) we
take into the system. Cayenne pepper is also a wonderful medicinal herb for
relieving intestinal gas. It stimulates intestinal peristaltic motion, aiding in
both assimilation and elimination.
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10/27
Anti-Inflammatory Properties: Cayennes anti-inflammatory properties
makes it a great herb for arthritis, diabetes, psoriasis and herpes-related
nerve damage.
Prevents & Treats Blood Clots: Cayenne pepper also helps reduce
atherosclerosis, encourages fibrinolytic activity and prevents the formation
of blood clots, all of which can help reduce the chances of a heart attack or
stroke.
Detox Support: Cayenne is a known circulatory stimulant. It also increases
the pulse of our lymphatic and digestive rhythms.
Possible Anti-Cancer Agent: Studies done at the Loma Linda University in
California found that cayenne pepper can prevent lung cancer in smokers.Other studies have also shown a similar reaction in cayennes ability to
inhibit liver tumors.
Supports Weight Loss: Scientists at the Laval University in Quebec found
that participants who took cayenne pepper for breakfast were found to have
less appetite, leading to less caloric intake throughout the day. Cayenne is
also a great metabolic-booster, aiding the body in burning excess amounts
of fats.
Improves Heart-Health: Cayenne helps to keep blood pressure levels
normalized. It also rids the body of LDL cholesterol and triglycerides.
(source:http://www.globalhealingcenter.com/natural-health/benefits-of-
cayenne-pepper/)
Raw Lime Dark Chocolate PistachioCheesecake
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11/27
Raw Lime Dark Chocolate Pistachio Cheesecake
Crust
1/2 cup raw pistachios, soaked and dried
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut
or pistachios)
1/2 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
Filling:
1 cup raw cashews (preferably soaked overnight and drained)
1 cup diced avocado
1 cups young coconut meat (or additional soaked cashews if unavailable)
1/4 cup lime juice
2 Tbsp organic lime zest
1/4 cup coconut water (or filtered water)
1/2 cup raw coconut nectar, raw agave nectar or raw honey
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
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1/4 cup raw cacao powder
1/4 cup chopped raw pistachios
for garnish, chopped raw chocolate, raw pistachios and a lime slice
Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
To prepare the crust, process pistachios, buckwheat and sea salt in a food
processor until the nuts are fine crumbs, then add the dates and process
until the mixture holds together when squeezed between your fingers (if
not holding together, add more dates). Firmly press crust into the bottom
of the prepared pan, and set aside.
To make the filling, drain the cashews and combine them with avocadoes,
coconut, lime juice, lime zest, coconut water, coconut nectar, sea salt andvanilla in a food processor and blend until smooth and creamy. With the
processor running, add the coconut oil, and process for a minute until
blended. Remove half the filling from the food processor and place in a
bowl. Add the cacao powder to the remaining half in the processor. Process
until well blended and place in another bowl.
To assemble cheesecake, pour half the chocolate filling over the crust, then
scatter over 1/4 cup chopped pistachios. Pour the remaining chocolatefilling over. Pour the lime filling over that and smooth the top. Place the
cheesecake in the freezer to firm up for about 4 hours. Once ready to serve,
scatter pistachios and raw chopped chocolate around the edge on top of
the cake, and place a lime slice in the middle (or you can be creative and
arrange it in your own way). Store leftover cake in the fridge!
Via: fragrantvanillacake
Seafood Salad Spread
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Seafood Salad Spread
1/2 cup raw sunflower seeds, soaked for at least 30 mins.
1/2 cup raw cashews, soaked for at least 30 mins.
1/2 cup tomato, diced
1/3 cup chopped carrot, (1 medium)
1 Tbsp lemon juice
1 Tbsp Braggs Amino Liquid (Tamari or Nama Shoya)
1 Tbsp nutritional yeast2 tsp kelp powder
1 tsp coconut oil
1 Tbsp chopped white onion
1/4 tsp sea salt
Place all of the ingredients listed above in the food processor. Blend until it
makes a nice spread consistency.
Store in an airtight container in the fridge for approx. 3-5 days.
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This spread would be wonderful served on raw breads; spread on raw
crackers, used as a veggie dip, rolled up in a wrap and great in making raw
Nori rolls!
As with most raw foods that are blended, the flavors tend to intensify as
they sit. So keep this in mind as you taste test it.
Via: nouveauraw
Easy!
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Apple, Beet, Fennel, & Walnut Salad with
Balsamic Vinaigrette
Apple, Beet, Fennel, & Walnut Salad with Balsamic Vinaigrette
Salad1/2 cup Walnuts, roughly chopped
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1 red beet (uncooked), peeled and coarsely grated
1 fennel bulb, sliced or diced...a few frods reserved for garnish
1 fuji apple, or hard crisp apple or pear of choice, cored and diced
Handful of mint leaves, roughly chopped
Arugula or spinach
Dressing
1 tablespoon of organic, extra virgin olive oil
3 tablespoons of organic balsamic or red wine vinegar
1 organic, fresh Italian parsley leaf or approximately three organic, fresh
common thyme leaves. You may choose a combination of two herbs.
Via: the farmacy
Falafel patties
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RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
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Falafel patties
2 cups of chickpeas (soaked overnight and drained)
2 cups of sunflower seeds (soaked overnight and drained)
1 cup of carrots (cut in large chunks)
1 cup of leeks
2 garlic cloves
1/2 teaspoon of curry
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 cup of fresh cilantro
1/2 tablespoon of olive oil
Pinch of Celtic saltJuice of half a lemon
Put all the ingredients in a food processor using the S blade and process
until you achieve a fine and sticky consistency. Place the falafel patty on a
collard green leaf and layer your favorite fresh veggies on top. You can use
tomato, shredded carrots, red cabbage and clover sprouts.
You can also add some no-bean cilantro hummus or a touch of cashew dipto make it extra scrumptious.
Via: theglobalgirl
Tropical Papaya Batido (fruit shake)
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RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
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Tropical Papaya Batido (fruit shake)
1 1/2 cups fresh papaya, chilled
1 medium banana
2 cups fresh squeezed orange juice (from 1 1/2 navel oranges)
squirt of lime (optional)
crushed ice (optional)
Squeeze the orange juice and set aside. Place the cut up papaya, banana
and fresh orange juice into the blender and blend until smooth. If you wish
you can squeeze some fresh lime juice. Serve over ice or keep chilled in the
refrigerator.
Via: skinnytaste
Raw Black Bottom Cupcakes
Raw Black Bottom Cupcakes
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Cake:
1 cup raw almond meal
1 cup sprouted oat flour (or additional almonds)
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1 tsp pure vanilla extract
12 medjool dates, pitted
3 small organic bananas, mashed
1/4 cup plus 2 Tbsp raw cacao powder
Cream filling and frosting:
1 1/2 cups raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
1 tsp cider vinegar
2 cups fresh young coconut meat (or additional soaked cashews if not
available)
1/4 cup plus 2 Tbsp raw coconut or agave nectar or raw honey
1/2 tsp sea salt
2 teaspoons vanilla and seeds of half a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)
1/2 cup chopped raw chocolate1/4 cup raw cacao powder
For the cake, combine the almond meal, oat flour, and coconut in the food
processor and process until finely ground like flour. Add sea salt, vanilla,
and dates and process until well combined and dates have blended into the
flour. Add the bananas and process until smooth. Add raw cacao powder.
Process until well combined and blended.
Spread out into a square about 2 inches tall on a lined dehydrator sheet.
Dehydrate at 115 for about 12 hours, then remove and use a round cookie
cutter to cut out 8 circles. Place back in the dehydrator and continue to
dehydrate until dry, but still moist in the center like cake about 2-3 more
hours. Remove from dehydrator, let cool, then using a pearing knife,
carefully cut out the centers, down about an inch.
For the filling and frosting, combine the cashews, coconut water, vinegar,
sea salt, agave nectar, and vanilla anc process until smooth. Add the
coconut oil slowly with the motor running (If the mixture starts to separate
RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
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and clump, the filling is too cold to emulsify the oil, so warm some of it and
process again).
Remove 1/3 of the cream mixture and stir in chopped chocolate. Spoon this
mixture into the centers of the cupcakes. Place in the freezer to set, about
3o minutes. Place the remaining cream back in the food processor and add
1/4 cup raw cacao powder.
Process until smooth, then place in the freezer until it is frosting
consistency, about 20-30 minutes. Place in a pastry bag, and pipe over the
cupcakes, covering the filling.
Via: fragrantvanillacake
Citrus Rosemary Salad
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Citrus Rosemary Salad
1 medium organic Cara Cara orange
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1 medium organic navel orange
1 large organic ruby red grapefruit
1/2 cup fresh organic pineapple, small diced
1 TBSP fresh organic rosemary leaves, fine chopped
1/2 tsp fresh organic flat leaf parsley, fine chopped
1 organic Meyer lemon
2 cups fresh organic pea pod shoots
With a micro-plane, zest the Cara Cara and navel oranges, reserve the zest.
Now peel both, small dice the fruit and place in a large mixing bowl,
discard the pith. Peel the grapefruit and small dice the fruit, place in the
mixing bowl, save the peel for another recipe. Add the diced pineapple,
chopped rosemary, and chopped parsley. Zest the Meyer lemon and add it
to the bowl. Now juice the lemon over the fruit in the bowl and mix well.
Cover and refrigerate for 1 hour. When you are ready to serve, first wash
and spin dry the pea pod shoots. Evenly distribute the pea pod shoots on
your serving plates and evenly distribute the citrus salad on top of the
shoots, as shown in the picture above. ENJOY!!
Via: jarohoney
Raw Asparagus and Mushroom Salad withWalnuts and Miso Dressing
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RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
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Raw Asparagus and Mushroom Salad with Walnuts and Miso Dressing
1 bunch thin asparagus spears, trimmed and bottom half peeled if stalks
arent pencil thin
3 oz/ 85g baby portabella (cremini) mushrooms, cleaned and patted dry
1 Tablespoon light white or yellow miso, (organic and non-GMO)
1 tbsp apple cider vinegar
tsp raw honey
1 tbsp mild flavored olive oil (or walnut oil if you prefer)
1 tbsp water (or more if necessary to thin dressing)
1/4 cup/ 28g walnuts
Working with 1 asparagus spear at a time, slice spears on the diagonal to
create very thin slices. Transfer to a medium bowl (snap oftips as you get
to the end of the spears and add to bowl). Shave mushrooms with a
mandolin to create paper thin slices and add to bowl as well.
Combine miso, rice vinegar, honey, oil and water in a small bowl and
briskly whisk until well blended and a pourable consistency (add more
water to thin if necessary).
Drizzle miso dressing over shaved mushrooms and asparagus and toss to
coat.
Divide asparagus salad among plates. Top with walnuts and serve.
Via: gourmandeinthekitchen
Kefir Breakfast Pudding
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Kefir Breakfast Pudding
1 cup kefir
1/2 tbsp chia seeds
1/4 cup oatmeal
Any fruit; bananas, strawberries, blueberries, raspberries, peaches, etc.Extra for topping.
Sweetener *Optional
Add kefir to a a 1/2 quart canning jar.
Add all ingredients in jar.
Cap jar with a lid and shake vigorously.
Place in refrigerator over night. In the morning you can add more fruit or
sweetener of your choice.
Via: culturedfoodlife
For Kefir, see:www.yemoos.com
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