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Raw Foods


Put 1/2 c. dried non-sulphured apricots in bottom of blender and fill with frozen berries. Leave overnight. Add 1/2 c. honey and blend well. Ready to serve. Store leftovers in fridge. Will keep a few weeks. Leaving at room temp will encourage fermentation, so always return to fridge quickly for longer storage.

Fudge Brownies

3 c. mixed soaked/dried seeds & nuts
2 c. black mission figs
1/2-1 c. carob or cocoa powder
1 c. pitted soft dates
Process well. Add:
1 T. Coconut oil
2 T. honey
1/2 c. carob chips
Process. Pack into 9X13 pan very firmly.

Crunchy Granola
dehydrated buckwheat sprouts
soaked/dried sunflower & pumpkin seeds (more sunflower than pumpkin, 6
to 1 is good)
Chopped soaked/dried nuts
shredded coconut

For a sauce, mix equal parts honey and sesame oil, add vanilla if
available, 1 tsp. or so of soy sauce or miso or a little salt and
cinnamon if you like and process in a food processor. 1/2 c. sauce would
be plenty for a big batch of about 2 quarts. I like to serve mine with
milk add sliced banana & bee pollen on top of mine.  

Quick Apple-Date Granola
Sprouted Grains
Soaked/dried nuts
Pulse in food processor until will blended and chopped. Taste and adjust
ingredients to taste.

Banana Cake (another version)
3 c. sprouted pastry wheat
3 c. mixed soaked/dried almonds, sunflower seeds & pumpkin seeds Grind
until not too sticky, remove 1/2 the batch. Add to each batch: 1-1/2
cups black mission figs, grind well, add 1/2 c. dates & 2 c. coconut,
grind, add 2 bananas. Pack both completed batches in a 9x11 pan. Frost
with walnut buttercream icing: 2 c. dates, 3 egg whites, 1 T. vanilla,
1/4 c. honey, 3 T. sesame oil - blend well, add 2 big handfuls walnuts
and blend briefly.

Chocolate Mint Cookies
2 c. dehydrated sprouted buckwheat
2 c. mixed soaked dried seeds & nuts
1 tsp. salt
Process well. Add:
3 c. coconut
2 c. dates + extras
Process and continue to add additional dates until dough is sticky.
Press into 2 pans.. 1 9x13 and 1 7x9. Frost with Chocolate-Silk Frositng
II recipe. Chill to set frosting and cut and serve. These keep pretty
well.. several days at least. They're VERY yummy and addictive.

Here's a raw lunch/dinner recipe that happened to be in this file:

Onion burgers:
4 c. soaked/dried peanuts, 2 c. soaked/dried sunflower seeds, 2
c. buckwheat sprouts (fresh but not gushy), grind these well and add 2
ea. heaping spoonfuls miso, sesame oil & onion flakes, grind some more.
Dehydrate 4-6 hours and serve like burgers - great with mayo, lettuce,
thick slice of tomato & cheese. Sometimes I slice portabella mushroom
caps really thin and use these as "buns." Let leftovers dehydrate till
next morning & then they keep really well.

Raw "Chili"

chili & dessert (mint creme cookies)

Here's a dinner for a cold night. It's simple & very satisfying.

4 c. combined dried almonds, sunflower seeds & pumpkin seeds

Grind to a powder. Remove 1 c. & put in the top of a double boiler. Set
aside (this will be used in chili recipe).

To remainder of seed mixture, add 2 c. shredded coconut & 2 c. dates.
Grind well. Press firmly into cookie sheet & frost with chocolate-mint
frosting (from previous recipes; for a lighter variation this works very
well without the oil).

Put following in food processor with metal "S" blade:

2 stalks celery - cut in 2" chunks
1/2" wedge sweet onion
1 c. mung bean sprouts
1/8 ea. green & red peppers

Pulse till chopped evenly. Add 1/4 c. ea. sesame oil & ketchup to
nut/seed mixture (in double boiler top). Put over boiling water. Turn
off heat. Add chopped veggies & 1 rounded T. chili powder. Continue
stirring until warmed through (can speed this process by turning heat on
briefly once or twice).

Chocolate Pudding Cereal
1 c. soaked black mission figs & soak water
2 c. loosely packed pitted soft dates
3/4 c. sprouted buckwheat
1/4 c. raw carob powder (optional)
4 drops peppermint oil (optional)
milk to fill blender (must use Vita-Mix or Champ or recipe won't work)
Blend until very smoothe.. takes a couple of minutes. Serve immediately
or chill breifly but don't store overnight or it will ferment.

Banana Mousse
8 ripe bananas
4 eggs
1 c. sprouted buckwheat
Process until smoothe. Top with fresh whipped cream (raw cream whipped
with a little honey to taste).

Lemon Fluff
1/4 c. whole flax seed (if you don't have a Vita-Mix or Champ, then use
3. T. fluffy psyllium powder (not the gritty stuff)
1/2 c. honey
1/2 med. lemon.. zest and pulp (remove tough skin and seeds or juice)
Kefir, yogurt, villi or fil mjolk to fill blender
If starting with whole flax seed, add only a small amount of the
cultured milk along with the other ingredients exc. for the psyllium and
blend well, then add the rest of the cultured milk and the psyllium and
blend briefly).


Here are my basic cake recipes. I'll send some of my other breakfast
recipes later. These make a big cake that feeds my family of 9 with
occasional leftovers. I keep my pantry stocked with soaked and dried
nuts and seeds and dehydrated sprouted buckwheat. I also always keep a
jar of some sprouted grain in the fridge.. it keeps well (1-1/2 weeks)
if not over-sprouted (24 hours after soaking is usually long enough). I
buy the awesome carob chips from Sun Organic made with Palm Oil.. the
best! My dried figs and dates are bought in bulk from Sun Organics or
Jaffe Brothers.
I hate to measure so these measurements are only educated guesses. I
would appreciate your feedback.

Basic Cake:
1-1/2 c. sprouted pastry wheat
Coarse grind in food processor with "s" blade. Don't overgrind to a
Add the following:
3-1/2 c. combined soaked then dried almonds, walnuts sunflower seeds &
pumpkins seeds
1/2 c. sprouted buckwheat  
Grind until fine or until processing seems to be slowing. Add
4 c. coconut
1 T. vanilla
2 T. sesame oil
& mix in. Remove 1/2 mixture & put aside in bowl. To the remaining mix,
add the following:
1 c. black mission figs (stems removed)
Grind entire mixture until figs are in little pieces (pea size). Then
1 c. raisins
Grind a minute or so.
Then add:
1/2 c. pitted dates
Grind another minute.

Now you can leave it plain and top it with a frosting. Just repeat the
process with the rest of the mix & skip past the following variations,
or try one of these:

Cranberry Walnut
Best if sprouted rye is used in place of pastry wheat and skip the
Add 2 T. blackstrap molasses, 1 c. frozen cranberries & 1/2 cup walnuts.
Pulse to coarsely chop in. Put mixture into 9x13. Repeat entire process
with remaining seed/grain mix.

Banana Nut
Add 1-1/2 bananas & 1/2 c. walntuts. Pulse, put in pan & repeat with
rest of mix.
Chocolate Chip
Add 1/2 c. choc. chips. Grind about 30 secs., put in pan & repeat with
rest of mix.
Carrot Cake
Add 1 T. blackstrap molasses & 2 c. shredded carrots. Mix, put in pan,
repeat with rest of mix.

Pumpkin Cake
Add 2 T. blackstrap, 2 c. shredded pumpkin or sweet potato & 2 tsp.
pumpkin pie seaonings. Mix, put in pan, repeat with rest of mix.

After both batches are done combine them with your hands till they have
the same consistency. Frost if desired. The texture is best when chilled
for a couple of hours or overnight, but we can never wait & usually eat
it right away.


Raspberry Cream
In food processor combine 1 10 oz. pkg. frozen raspberries (somewhat
thawed), 2 egg whites, 1/4 c. honey & 1/2 c. pitted dates. Whirl till
light & creamy.

Chocolate Silk or Chocolate Mint I
2 egg whites, 1/4 c. sesame oil, 1/2-3/4 c. carob/cocoa powder (either
or combo), 1/4 c. honey & 1/4 c. pitted dates. Whirl till creamy. Make
this chocolate mint by adding 3 drops peppermint oil.

Chocolate Silk or Chocolate Mint II
2 T. Coconut Oil
1/3 c. cocoa powder (heaping)
1/2 c. honey
10 drops peppermint oil (optional)
Process until silky but not separated.

Cream Cheese I
8 oz. cream cheese, 1/4 c. sour cream, 1/4 c. sesame oil, 1 T. vanilla,
1/2 c. honey (generous). Blend til ligh & creamy.

Cream Cheese II
1 gal. buttermilk strained through cheesecloth until very thick (about 1
1/3 c. honey
Process until smoothe. Can make thicker with the addition of cream
cheese or higher cream content in the buttermilk. 1 T. fine psyllium
powder can also be blended in to thicken.

Mayo & Salads Using It

The "Best" Mayo

3/4 c. egg yolks
1/2 c. honey
3/4 c. raw vinegar (I like Bragg's Apple Cider & Eden Red Wine combined)
1 T. mustard powder (rounded)

Process & add Extra Virgin Olive Oil in a slow, steady stream until the
mixture is thick. Should make about 6 cups. Add up to 2 cups of kefir
cheese (kefir strained through pillow case cloth overnight) & blend
another 30 seconds or so.

*Can use any oil or combination as long as it's good raw stuff (Sesame &
Olive Oil are the only 2 that I use). Keeps in the fridge for a month.
I'm always careful not to let it sit out because of the raw eggs.

Lighter Mayo

Stir in Kefir Cream, as much as one to one, to lighten mayo.

"Shrimp" Dip

"Lighter Mayo", organic ketchup (Muir Glen is a really good brand) &
horseradish sauce (I make my own by processing the root & combining with
raw vinegar - keeps well in fridge, use store bought if fresh isn't

1 c. "Lighter Mayo"
1/3 c. ketchup
1/2 T. horseradish sauce

This is a great dip for cauliflower & other veggies. It also makes a
good salad dressing.

Thousand Island Dressing

Mayo & ketchup, 3 to 1-2

SALADS using mayo

"Better than Mom's" 7 Layer Salad (sorry, Mom)

Layer in this order:
1 head of torn romaine mixed with 1/2 head of something more substantial
(I like the curly red stuff, red kale?)
1/2 pkg. celery, chopped
1 bunch green onions, chopped
1/2 ea. red & green peppers, chopped
3-4 Jerusalem artichokes, washed well & thinly sliced
6 radishes, thinly sliced
1 pkg. frozen peas (10 oz.)

Frost with 3 c. Mayo

1/2 pound shredded cheese
2 tomatoes, sliced
3 hard-boiled eggs, sliced
1/2 c. Bac 'Uns (Frontier brand)

Easy "Bacon-Cheeseburger" Salad

Combine 2 c. sprouted lentils, 3/4 c. shredded cheese, 1/2 c. "Thousand
Island Dressing", 1 T. dried chopped onions & 2 T. Bac Uns

Waldorf Salad

Use "Lighter Mayo", walnuts, celery, apples & grapes.

Tuna Salad

2 cans tuna
6 shredded carrots
1 pkg. celery, chopped
1/2 lb. cheese, cubed
6 lg. apples, diced
1/2 bunch green onions, chopped
3 c. "Ligher Mayo"

Dulse & Tomato Salad

Shred 2 c. dulse in bottom of bowl. Chop 2 tomatoes over dulse & stir
in, allowing the juices to soften the dulse for a few minutes. Add 4 c.
lentil sprouts & 2 c. "Lighter Mayo." Can add shredded romaine or
chopped violet leaves. . .  this salad has a BLT flavor.

Mung Bean Salad

1 qt. sprouted mung beans
1/2 ea, green & red pepper, chopped
1/2 bunch green onions, chopped
1/2 lb. shredded cheese
2 c. "Shrimp Dip"
1-2 c. chopped wild greens (when in season)