6 plum tomatoes (or 4 medium tomatoes)
2 tbsp. fresh lemon juice
1-2 dates, peeled and pitted
¼ cup hemp seeds
¼ cup extra virgin olive oil
1 tbsp. fresh basil (1 tsp dry)
1 tsp. dried oregano
1 tsp. sea salt
1 clove garlic (1/2 tsp. garlic powder)
1 tsp. onion powder
Put all the ingredients in a high speed blender and process until smooth and creamy.
If you want the Marinara lightly warmed, one-hour before serving put in a glass bowl and place in the dehydrator at 115 degrees.
Toss with zucchini noodles; or enjoy as a lovely tomato soup!
2 cups flax seeds, I like golden
3 cups purified water
Let soak until water is absorbed.
In a separate mixing bowl add the following dry ingredients:
½ cup ground flax seeds
½ cup flax seeds, dry
¾ cup hemp seeds
2 tsp. sea salt
Stir in the soaked flax seeds.
Stir in 1/3 cup cold pressed olive oil.
• Spread onto 3 Teleflex dehydrator sheets. Score to desired size of crackers.
• Dehydrate 18 hours at 115 degrees. Flip over after 9 hours.
• Store in large glass jar.
2 large zucchini peeled, sliced, 3 cups *
¼ cup raw tahini
3 tbsp. fresh lemon juice
1 clove crushed garlic (1/4 tsp. garlic powder)
¼ tsp. ground cumin
¼ tsp. paprika
½ tsp. sea salt
• * Sweat the zucchini first. Slice, sprinkle lightly with sea salt. Layer with paper towels and place a plate or something heavier as a weight to help release the extra water for about 30 minutes.
• Place all the ingredients into a food processor. Process until smooth.
• Store in a mason jar in the refrigerator. Keeps 5-7 days.
• Serve with veggies or flax crackers, on your favorite veggie burgers, etc. Also great as a salad dressing, thin with purified water if too thick.
In The Raw, Highland Park, IL, has moved to the top of my favorite Raw Food Restaurant list.
I went there this past weekend. Great food. Great Atmosphere. Great Service. Great location.
I was at a talk with Dr. Cousens recently, and In The Raw was represented. At their booth I bought one of every dessert they had; all were amazing! I also found the restaurant opened in July.
In Menominee, WI there is a great Raw Food Deli, just a short drive off of 94. It is called Raw Deal LLC. Every time I go to the Minneapolis area I have to stop there for lunch, dinner, or carry-out.
I was recently there and had a great dinner of pizza rollups, spinach quiche, a broccoli and cashew salad, and a piece of chocolate turtle pie. There is no set menu. Feel free to call ahead and they will tell you what they are serving on that day. With every stop I have made I have never been disappointed.
1 ½ cups chickpeas, soaked 8 hours, doubles to 3 cups, rinse, sprout for 8 hours, then rinsed
1 cup sunflower seeds, soaked 6 to 8 hours and rinsed
1 med red onion, finely chopped
1-2 cloves garlic, pressed (1/8 – 1/4 tsp garlic powder)
¼ cup fresh parsley, finely chopped, (or 4 teaspoons dried)
2 tbsp. lemon juice
¼ cup cold-pressed olive oil
1 tsp. cumin
¼ to ½ tsp. cayenne
1 tsp. Celtic sea salt
Puree the chickpeas and sunflower seeds in a food processor. Transfer the mixture to a bowl.
Place the onion, garlic, herbs, olive oil, seasonings into a small food processor or blender and puree. Add to the chickpeas and sunflowers seeds. Mix well, either by hand or together in the food processor.
Use a 2 tablespoon cookie scoop. Place falafel balls on the dehydrator sheets. Dehydrate 14 to 16 hours, (or to desired crispness) at 115 degrees. Turn after 6 hours to get crispy on all sides. If you have a mesh sheet, place falafel balls on the sheet when batter has set for even dryness, without having to turn.
If using the 1-tablespoon scoop, reduce dehydating time to 10 – 12 hours.
Serve falafels in lettuce or cabbage leaves. Add chopped tomatoes and cucumber. Drizzle with tahini sauce, if desired.
½ cup cold-pressed olive oil
1 tbsp. lemon juice
¼ cup tahini
1/3 cup tamari (I use the coconut aminos)
¼ cup water
1 inch fresh ginger (or 1/8 tsp ground)
Combine all ingredients and blend until smooth.
7. Bell Peppers
1/4 cup Bragg Organic Apple Cider Vinegar
1/3 cup Bragg Cold Pressed Olive Oil
1/3 cup Organic Tahini Nut Butter
2 Tbsp Organic Agave
1/4 Tsp Organic Garlic Powder
1/4 Tsp Himalayan Crystal Salt
1/4 Tsp Organic White Pepper
Combine all ingredients in a food processor; blend until smooth. Add purified water if you like it thinner.
If you don’t have a blender, place in a bowl and whisk until smooth.
Enjoy with your favorite salad, or veggies.
Here are 10 vegan sources:
1. Veggies. One cup of cooked spinach has about 7 grams of protein. The same serving of French beans has about 13 grams. Two cups of kale about 5 grams. One cup of peas, 9 grams.
2. Hemp. Toss 30 grams of hemp powder in your smoothie and get about 11 grams of protein or sprinkle hemp seeds on your salad.
3. Non-Dairy Milk. One cup of soy or almond milk can pack about 7-9 grams of protein..
4. Nut Butter. Almond butter and cashew butter. A couple of tablespoons of any one of these will get you 8 grams of protein.
5. Quinoa. Quinoa delivers about 9 grams of protein per cup.
6. Tofu. Four ounces of tofu will get you about 9 grams of protein.
7. Lentils. With lentils, you can make rice dishes, veggie burgers, casseroles and more. One cup cooked delivers 18 grams of protein!
8. Beans. They really are the magical fruit. With one cup of pinto, kidney or black beans, you’ll get about 13-15 grams of protein, a full belly and heart-healthy fiber.
9. Tempeh. One cup of tempeh has about 30 grams of protein!
10. Sprouted-grain bread. Pack a sandwich with vegan sprouted-grain bread and you’ll get about 10 grams of protein in the bread alone.
Raw Veggie Burgers
2 cups sunflower seeds, unsoaked
3 tbsp fresh parsley or 3 teaspoons dry
1 tsp sea salt
2 cups carrots, peeled
1 cup celery, peeled
½ cup onion
1 large red bell pepper, peeled
2 tbsp coconut aminos
Put sunflower seeds into food processor and grind fine. Add parsley and sea salt, pulse. Place into a large bowl.
Place carrots into the food processor, grind. Mix into the sunflower mixture.
Grind the celery and onion. Mix into the sunflower mixture.
Grind the bell pepper, with the coconut aminos. Mix into the sunflower mixture.
~ You can grind all the vegetables together in the food processor, if you prefer. I like to do each one separately to have the distinction of each vegetable.
Using a 2-tablespoon scoop, place each burger on a dehydrator screen, lightly flatten; dehydrate at 115 degrees for 4-6 hours to desired outside crispness. (Turn over after 2-3 hours.) Makes 30 small burgers
If you prefer a larger burger, the 4-tablespoon scoop works great. Makes 15 burgers
You can do all sorts of things with the Burgers:
I like to use Bibb lettuce leaves like a tortilla.
~ Avocado and cucumber slices.
~ ‘Butter’ with hummus
~ Make a salsa.
~ Place on top of your favorite salad.