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USE2BWILD's Photo USE2BWILD Posts: 1,225
10/21/12 2:00 A

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cucumbers minced with yogurt, grapes and walnuts. YUMMMMYYY!

Lord, I love thee
For the music of the waters, For the wild wind's melody, For the arch of heaven's splendor, For the secrets of the sea. For the wonders of the night-time, For the glory of the day, For the blessed joy of living, Lord I love thee. For the pearly flush of rose leaves, For the flower scented air, For the trembling hush of dawning, For all the beauty of everywhere, For the joy of friendly faces, For the graces of each day, For the hope of winning heaven, Lord I love thee.
BEME80's Photo BEME80 SparkPoints: (3,798)
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3/30/12 5:38 A

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I forgot one! Chocolate covered strawberries

Bananas and dates blended with carob or cacao powder which ever you prefer, dip the strawberries and put it in the refrigerator to set. It doesn't get super hard but it is super yummy. I do believe that if you added something like coconut oil it would set harder.

A man is but the product of his thoughts what he thinks, he becomes.
Mohandas Gandhi


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3/30/12 3:10 A

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Let's hear it for tomato soup!!

Hearty Tomato Soup
Chef: Clarissa Clark

Ingredients
semi-dry & fresh tomatoes (Roma or beefsteak)
handful of fresh basil leaves (to taste)
juice of ½ lime ¨ ¼ Haas avocado ¨ 1 red bell pepper
cucumber slivers (adjust quantity to appetite)
Directions
1. Blend tomatoes, basil, lime, avocado & bell pepper into a hearty sauce
2. Add cucumber slivers to sauce and serve

A man is but the product of his thoughts what he thinks, he becomes.
Mohandas Gandhi


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WOOFGANG's Photo WOOFGANG SparkPoints: (34,923)
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3/28/12 12:53 P

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Dr. Fuhrman's Purple Power Smoothie

Serves: 2
Prep Time: 5 Minutes

Ingredients:
1 cup pomegranate juice (unsweetened)
2 packed cups baby spinach
1/4 medium cucumber
1/2 cup frozen blueberries (unsweetened)
1 cup frozen mixed berries or strawberries (unsweetened)
3 pitted dates
2 TBS ground flax seeds
1 cup ice

Instructions:
Blend ingredients in high powered blender like Vita Mix or other powerful blender until smooth and creamy.

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (182,844)
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3/27/12 1:47 P

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Raw Food Recipe for Kelp Noodles with Creamy Mushroom Sauce

1/4 cup sunflower seeds -soaked
1/2 cup mushrooms any type
1/2 stalk celery
1 tbsp olive oil
1-2 cloves garlic
1 tbsp apple cider vinegar
1 tbsp tamari
1 tbsp chopped leeks
1/3 cup water as needed
pinch of black pepper
pinch of sea salt if needed

Put in a food processor, then serve over kelp noodles, chopped mushrooms and grated carrots.



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3/25/12 9:15 P

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Raw Sauerkraut
by Philip McCluskey

Veggies
2 heads of red cabbage
3-5 giant daikons
3-5 giant red onions
3-5 shallots
1-2 lbs of heirloom carrots
2 bunches of radishes
5-10 cloves of garlic
1-5 tsp cayenne
10+ tsp sea salt

Instructions
Step 1. Shred cabbage, add to bowl, add salt (little at a time, about half, to taste), and hand massage for-ever. You want to get a massive bowl to do this in so your counter and floor aren’t covered with red cabbage juice. I work on my cabbage for at least 10 minutes. The idea is to squeeze out the juice over and over until the juice covers the cabbage.

Step 2. Chop or slice the rest of the veggies, add salt, and hand massage the same way. Really squeeze out the juice and put your loving intention into the food as you work it over. Don’t feel rushed here, learn to enjoy the process. Sing to your veggies! : )

Step 3. Add all ingredients to the crock and press down even more. You want to make sure the juices from all the veggies (including cabbage) cover the top of the veggies. If they don’t, you may consider adding some water. The veggies must be under liquid (veggie juice) in the end.

Step 4. The crock I have has a stone that you put inside to weigh down the veggies and keep it under the juice during the fermentation process.

Step 5. Also, the crock I have has a channel on top of the container that you put a little liquid in to help create an airtight seal around the lid. Pretty cool!

Step 6. Wait a minimum of 2 weeks before opening. When you open you may need to scrape some scum off the top of the liquid. That is normal. Discard that and then scoop out your kraut! You can take out a little and reseal the container, but I choose to bottle it all in big mason jars, clean the crock, and get started on my new batch. I go through it quick so there is no delays.

Note: It may seem salty when preparing the kraut but most of that goes away by the end of the fermentation process. Also, the spice minimizes as well. Again, this is my recipe and how I like to prepare it, feel free to make adjustments (especially with the cayenne.)

Note #2: The amounts I put above are for my Harsch Crock Pot – 10 Liter. Your amounts may vary.



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WOOFGANG's Photo WOOFGANG SparkPoints: (34,923)
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3/25/12 8:03 P

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Dr. Feelgood's Green Smoothie
From Seva restaurant, vegan, vegetarian, and just plain great food (shameless plug) I have eaten at both their Ann Arbor and their Detroit restaurants often, I force myself to get soemthing different every time and I have LOVED (not just liked) but LOVED everything I've ever gotten there. Anyway, don't have the measurements because this is just from the menu item description, but it is delicious and I suspect you could play with it and come up with and amount of each item to create a perfect recipe for your tastes!

Avocado (I use 1/2)
Kale (I use 5 oz)
spinach (I use 5 oz)
celery (I use 3 stalks - hearts)
apple
agave (I use either 1/2 banana or a date)

Delicious!

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BEME80's Photo BEME80 SparkPoints: (3,798)
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3/19/12 9:15 P

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Ok I made this today and am eating it now. I like it, on the fence if I love it but it is really fun to make. My hands are still pink! www.youtube.com/watch?v=9q0elcJHGwQ&
fe
ature=youtu.be
enjoy!

A man is but the product of his thoughts what he thinks, he becomes.
Mohandas Gandhi


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3/16/12 1:47 P

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Beth's Winter Energy Cereal (I love this mix on top of my green salads actually, but it's a good brekkie too.)

Makes 1 quart dry mix. Eat for Breakfast: Approximately 1/2 cup cereal mix with just enough almond milk (or hemp or soy) to cover. A little goes a long way! Add sliced bananas, chopped apples or cinnamon if desrired. Sweetener of choice is also optional. For additional nutritional value, grind 1-2 TBS of ground flax seed or ground chia seed and mix into the cereal before eating.

Breakfast Cereal Mix: Mix 1/4 cup of each of these indredients into a bowl. I like to FP each ingredient individually so that I can control the grind of each item (no washing container in between, just grind one up, pour into a bowl, then get the next ingredient in and grind and pour into a bowl.)

Unsulphured dry fruits
Dark Raisins
Golden Raisins
Pitted Dates (about 3)
Dried figs
Unsweetened coconut

Nuts and Seeds
Cashews
Pecans
Walnuts
Almonds
Brazil nuts
Macadamia
Pumpkin seeds
Sunflower seeds

I usually make freeze half the batch as it makes a lot.

Adapted from the original recipe from Raw=Pleasure.com.au



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FEB_SHOWERS16's Photo FEB_SHOWERS16 Posts: 2,057
3/13/12 9:05 P

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2037531


Marie








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FEB_SHOWERS16's Photo FEB_SHOWERS16 Posts: 2,057
3/13/12 3:26 P

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WOOFGANG, that sounds amazing! I can't wait to try it!

Marie








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3/12/12 10:16 P

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Since FEB_SHOWERS16 just mentioned that mangos are in season, it reminded me of this breakfast pudding: (and this is easy)

Beth's Mango Breakfast Energy Pudding (Beth Wilke)

1 Mango, peeled, pitted and chopped
1 large banana
1/2 cup coconut water (or more if desired)*
2 tsp green power like spirulina or chlorella (optional)
1 lage handful parsley

* or water

Blend all in blender until smooth. Should be a thick pudding-type consistency. Can eat as is, or put in the refrigerator in a covered glass jar and allowed to "firm up" - approximately 20-30 minutes.




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3/11/12 4:07 P

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Diane's Crunchy Zucchini Crackers

2 cups sprouted buckwheat, processed in food processor while keeping some texture
1 1/2 cups sprouted sunflower seeds, made into a coarse flour in the food processor
1 1/2 cups ground flax seeds
3/4 cup sprouted oat groats, made into a coarse flour in the food processor
3 small zucchinis, grated (or 2 cups grated)
1/2 cup carrot pulp
2 large garlic cloves
1 small onion, chopped
1 1/2 tbs tamari
1 tbs lemon juice
2 tbs nutritional yeast
1 tbs smoked paprika
1/2 tsp Penzey's Spices Adobo seasoning (or a mixture of onion and garlic pwds, black pepper, oregano, cumin and cayenne)
1/2 tsp smoked salt

Place all ingredients in a large bowl and mix by hand.

Spread batter evenly about 1/4" thin on teflex sheets.

Dehydrate at 110 degrees until completely dry, turning over onto the mesh after 3 or 4 hours.




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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (182,844)
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3/10/12 8:09 P

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This is one of my favorite Raw crackers to make that I found online. They taste better than the real thing and when I serve them no one believes they are Raw.

Raw Cheez-Its
(batter covers 3 teflex sheets)

1 C. sunflower seeds (soaked overnight)
1 C. almonds (soaked overnight)
1 C. brazil nuts
1 big tomato
1 red pepper, chopped
1/4 C. sun-dried tomatoes, soaked overnight
1/4 C. ground flax
1 garlic clove
1 tsp. cumin
1 tsp. salt
2 tsp. taco seasoning
2 tsp. nutritional yeast
1 tsp. onion powder

Process all ingredients, then spread batter fairly thin onto teflex sheets. score into squares. dehydrate at 110° until dry, flipping cheez-its onto mesh screens after a few hours.

...then enjoy!



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IMLEENEY's Photo IMLEENEY Posts: 914
3/10/12 6:20 P

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I thought I was getting a Nesco dehydrator. The ad said Nevco and I thought it was a typo, but, no, there really is a Nevco, and now I own one. It looks like a Nesco though. Woof, how about posting one of your cracker recipes next week? emoticon

If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
-Roseanneroseannadanna



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3/10/12 1:11 P

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I'm going to edit my recipe below - I forgot to mention that whenever I make this, I have way to much "spread" and I've got a note in my recipe card to cut the ingredients in half. I haven't done that yet, I always use it on something else, but thought I should mention it.

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3/10/12 12:48 P

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That is awesome IMLEENEY! I love to make crackers too - I just got done with a batch of super spicy ones (I think I may have gone overboard as I could feel it get into my throat just when I was cutting up the chilis....well, we'll find out soon enough.) I made that macadamia nut cheese from Russell James and love it paired with the spicy crackers.

What kind of dehydrator did you find?

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IMLEENEY's Photo IMLEENEY Posts: 914
3/10/12 12:01 P

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Woofie, I just bought a dehydrator this morning...$10 from Craig's List...and was just about to search for stuff to make. I'll try this. I have nori sheets in the cupboard. Thanks! emoticon

If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
-Roseanneroseannadanna



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3/10/12 10:39 A

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Nina's Nori Sandwich Substitute (a Karen Knowler recipe)
Equipement used: Blender, Dehydrator (you might be able to use an oven on very low temp or with door ajar, I am not sure though, have never tried that.)

Ingredients:
8 Nori sheets
1 Cup cashew nuts
1/2 Cup macadamia nuts
2 TBS nutritional yeast flakes
2 TBS lemon juice
1 tsp Herbamare (or other vegetable no salt spice)
1/2 Cup water
Large handful of cilantro

Place nori on mesh dehydrator trays (I make some full size for sandwiches, and others I cut into quarters and dehydrate longer to get a crisp out of it)
Blend remaining ingredients until smooth
Spread mix onto nori sheets (I use a pastry brush and spread on both the sandwich sized sheets and the quartered pieces) Dehydrate @ 110-115 for 8-12 hours

When first made, the nori is crunchy and can be used as an open faced sandwich. If kept in an airtight container, the nori sheet will get softer and then it is really easy to fold into a triangle sandwich.

For the chip sized pieces, I love to add a pico de gallo type topping (tomatoes, onions,) and a splash of balsamic - great snacks. For the larger sandwich pieces, any veggie works great, but I especially like to finish it with alfafa sprouts.

Note on my recipe card: cut "spread" ingredients in half as it makes way too much. I have never done this yet, because I use the spread on other stuff, but I did make that note once so if you don't want a bunch of leftover, cut in half or at least by a third.

Edited by: WOOFGANG at: 3/10/2012 (13:12)
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IMLEENEY's Photo IMLEENEY Posts: 914
3/7/12 5:05 A

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Feb Showers, that drink sounds amazing!

I don't remember where I got this, so if it's from someone on here...my apologies for not giving you credit..

PARSNIP AND WALNUT COUS COUS
½ cup walnuts
1 small garlic clove, crushed
2 cups parsnips, peeled and roughly chopped
Zest of 1 lemon
2 tbsp mint, chopped
2 tbsp coriander, chopped
3 dried apricots, chopped
1 tbsp currants
1 tsp olive oil
Salt and pepper to taste
Place walnuts, garlic and parsnips in food processor. Pulse until it resembles cous cous. Place in a bowl, add remaining ingredients, mix and serve. Lasts up to threedays in the fridge.
Serves 2


Edited by: IMLEENEY at: 3/7/2012 (17:55)
If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
-Roseanneroseannadanna



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FEB_SHOWERS16's Photo FEB_SHOWERS16 Posts: 2,057
3/6/12 10:43 P

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I used to drink this while I was training for a marathon. Oh, it is so good and packed full of goodie-goodness! I'd blend it like a smoothie and make it really icee. It was great on hot days. I can't wait to start making these again in the smothering Houston heat!

Raw Matcha Drink

1 Cup Shelled hemp seeds, soaked overnight
4 Cups pure water
Pinch Celtic sea salt
1 Tbsp Matcha green tea powder
2 Tbsp Raw honey
1 handful fresh peppermint
Ice, as needed

Marie








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FEB_SHOWERS16's Photo FEB_SHOWERS16 Posts: 2,057
3/4/12 6:57 P

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(Week 1)- My husband and I spent a couple weeks in Israel last summer and I fell in love with the food there! I ate so healthy- all except for the baklava. I've made different variations of raw baklava but this is the queen of all recipes and it requires a dehydrator so I haven't been able to try it yet. But I thought I would post it anyway. It looks so good!
goneraw.com/recipe/spiced-raw-baklav
a


Marie








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BEME80's Photo BEME80 SparkPoints: (3,798)
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3/3/12 2:40 A

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The mango mayo sauce is also great as a dip but it really shines in this wrap, I was so happy with the flavor. I love this, new recipe ideas are so inspiring!

A man is but the product of his thoughts what he thinks, he becomes.
Mohandas Gandhi


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FEB_SHOWERS16's Photo FEB_SHOWERS16 Posts: 2,057
3/2/12 10:08 P

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Oh my goodness, I'm loving these recipes too! It's making me excited to cook! And I'm loving the sweet stuff- I need some sweet tooth options!

Marie








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3/2/12 9:52 P

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Choco Crunchy Munchy Buckwheat Snacks

1 1/2 cups sprouted buckwheat groats, dehydrated over night (*See directions for sprouting in Cooking instructions)
1/2 cup sunflower seeds, soaked 2hours
1/2 cup raisins, soaked 2 hours
1/2 cup walnuts, soaked and chopped
2 -3 Tbsp cacao powder
2 - 3 Tbsp agave nectar (optional)
3 dates, soaked, pitted and finely chopped
1 tsp cinnamon
shredded coconut (optional)
salt to taste


Directions

Sprouting Buckwheat Groats

Rinse, clean, and soak in water for 2 hours. (Buckwheat does not need to soak overnight as it absorbs water quickly).

Rinse well and drain really well. Return to a large glass jar and cover with cheese cloth and lid rim or rubber band to hold in place, and lay jar sideways away from direct light. Rinse well every 6 hours for 24 - 36 hours. (Buckwheat gets slimy so be sure to rinse thoroughly each time, drain well and return to jar).

On final rinse, leave in colander to drain well. Spread on non-stick dehydrator tray and dehydrate over night.
****************************************
*****************
In a large bowl, mix buckwheat with all ingredients and sprinkle on a non-stick sheet, breaking into clusters and dehydrate for 8-10 hours or until crunchy at 110 degrees.

If not totally dry, flip over and dehydrate until done.

(you can break into more cluster as they dehydrate so don't worry if clusters are too large)

Serving Size: 48 pieces or more smaller pieces
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2006115




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3/2/12 5:24 P

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emoticon



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IMLEENEY's Photo IMLEENEY Posts: 914
3/2/12 5:10 P

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No, I almost always have coconut oil around. I'll bet it would be fine though.

If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
-Roseanneroseannadanna



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3/2/12 4:49 P

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I'm loving all these new recipes. Leeney, have you ever made this without the coconut butter? I don't have any at the moment. I love using chia because it does remind me of tapioca.



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IMLEENEY's Photo IMLEENEY Posts: 914
3/2/12 4:31 P

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Here's a recipe for Vanilla Chia Pudding that is insanely good. It reminds me of tapioca pudding...about the same consistency. There is a chocolate version on the link also, but the vanilla one is my fave. I didn't have dates the first time I made it so I used some agave.

Bon appétit!

www.coconutandquinoa.com/2012/01/13/
va
nilla-chia-pudding-with-berries-and-R>a-chocolate-version/#more-2911


If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
-Roseanneroseannadanna



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FEB_SHOWERS16's Photo FEB_SHOWERS16 Posts: 2,057
3/2/12 4:20 P

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Those black bean brownies sound really good... but I'm kinda intimidated by them! I guess mainly because I don't have a dehydrator. I'm working on a Bikram studio in my garage, which shouldn't cost too much money. But when that project is done I'm going to start putting aside money to purchase a dehydrator.

Marie








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3/2/12 3:48 P

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OMG that Mango Mayonnaise Wrap sounds delish. Next time I go to the Farmers Market I need to buy collards. emoticon

The Ranch Dill Dressing sounds like an emoticon replacement for a Caesar Salad Dressing.



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3/2/12 8:26 A

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Ranch Dill Dressing:

1 1/2 cup nuts (cashew or macadamia, or combo) - soak them for a creamier dressing, as little as 30 min. soaking works
3/4 cup filtered water
3 TBS lemon juice or about 1/2 lemon
1/3 cup cider vinegar
1/3 cup EVO (I omit this completely, however this is the original recipe)
3 TBS agave or 3 soaked dates (I omit also)
2 cloves garlic
1 tsp garlic powder
3 tsp onion powder
1 TBS dill
1 tsp (or to taste) sea salt
1/2 tsp basil
after dressing is made, need 1/4 cup finely minced parsley and 1/2 tsp minced dill to add.

Makes 3 cups
serving size 2 TBS
blend all ingredients except garnish in high powered blender. After blended, add parsley and extra dill. Will thicken in fridge. Used additional filtered water if you want to thin it.




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BEME80's Photo BEME80 SparkPoints: (3,798)
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3/1/12 10:39 P

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Mango Mayonnaise Wrap

Ingredients:

Collard Leaf (1 or 2)
1/2 Cup Sliced Tomato
1/2 Cup Sliced Red Pepper
1 Cup Chopped Lettuce

Sauce:
1 Cup Chopped Mango
1 Tbsp. Tahini
1 Medjool Dates

I'm making this tonight for a late dinner. Its from Megan Elizabeth's website. She is in my neighborhood and makes the most amazing recipes, check out her spaghetti sauce!! Best raw version ever! I had more veges to the wrap. In her video she also uses some herbs in the sauce. It is delish by the way. Yum.

Edited by: BEME80 at: 3/2/2012 (02:12)
A man is but the product of his thoughts what he thinks, he becomes.
Mohandas Gandhi


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LADILADIDA's Photo LADILADIDA SparkPoints: (30,742)
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3/1/12 9:48 A

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This is a doable challenge for me. One new recipe a week. Finally, I will start using my raw cookbooks at least once a week!

"This above all: to thine own self be true" ~ William Shakespeare

"Happiness is when what you think, what you say and what you do are in harmony" - Mahatma Gandhi


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3/1/12 8:44 A

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I just sent this out to someone recently, so I'll repost here. This came from Dr. Fuhrman's Super Immunity book, but I have modified slightly so here is my modified version:

Black Bean Brownies

Here is the recipe as listed in Dr. Fuhrman's Super Immunity book, I'll list the modifications at the end:

2 cups cooked black beans
10 Medjool dates or 5 date rolls
2 1/2 TBS raw almond butter
1 tsp vanilla
1/2 cup natural, nonalkalized cocoa
1 TBS ground chia seeds

Combine the black beans, dates, almond butter and vanilla in a food processor or high-powered blender. Blend until smooth. Add the remaining ingredients and blend again. Pour into a very lightly oiled 8 X 8 baking pan. Bake or dehydrate at 200 degrees for 1 1/2 hour. Cool before cutting into small squares (this should make 16 squares) Store in covered container in refrigerator for up to one week.

My modifications: I used raw cacao and a whole vanilla bean (purchased online from Ultimate Superfoods. I do split the bean and scrape out the vanilla, then I cut off the tips and discard, cut up the remaining part of the bean pod and throw all in the food processor. Oh, I have tried this in both a Blendtec and a Vita-Mix, the food processor works much better. I also throw in approx. 1/4 to 1/2 avocado. Really adds to the creaminess and almost makes it fudge-like. I tend to use a bit more chocolate than the recipe calls for, but not a lot more. I also started throwing in a dash or sprinkle of espresso powder, really brings out the chocolate flavor. Finally, I don't use any oil, but I also don't bake in a pan. I find the recipe is pretty thick and it doesn't really "pour" like his directions say, I have to wet my hands and pat it down into place. I use a dehydrator and dehydrate for an hour on each side. I put it onto a paraflex sheet, I started out wetting my hands slightly and patting into shape, now I am using a non stick rolling pin and rolling it onto the paraflex. Then I dehydrate for an hour, and flip it onto a mesh sheet, peel the paraflex off, and let it dehydrate on the other side for about an hour. I think you could do the same thing in the oven by spreading it on parchment paper on a cookie sheet if you wanted. I am trying to eat raw as much as possible, and also I am avoiding oil, so doing this way allows me to keep it raw and not use oil.



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2/29/12 11:24 P

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Great idea...can't wait to see what we all come up with as a team.

TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (182,844)
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2/29/12 9:27 P

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March is National Nutritional Month here in the United States. Hopefully our journey here in the Raw Food World means we are taking our “Rawness” seriously. Hopefully it shows we are embracing living a Raw lifestyle. In order to do so we need to be making some delicious meals to keep us on our journey. Eating like a bunny rabbit of just raw veggies and/or salads just doesn’t cut it. What can you share so that we can add your recipe to our repertoires?

Come back and post at least one Raw Recipe per week for a total of 4 and you will be rewarded with a Team goodie for sharing. It can be your own concoction or a recipe you found in a Raw Cook Book or online. It would be really great for us to incorporate some new Green Smoothie, Raw Soup, a different type of salad than the standard lettuce, tomato, cucumber versions, entrée, Raw Cracker, Raw Bread, or snack recipes.




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