Ellie had a smoothie bar at the Raw Food Reception at the Sanctuary for Independent Media

— recipes her mother use to make for her and that she now makes for her daughters:

 

 

 

 

 

 

From: Caryn Halle
Celebrating Healthy Living
www.rawteacher.com/halleluna

Hi All ,

Here are some of the recipes which we sampled together the other night.  They are so easy and versatile.  Play with them and have FUN!!

Oh yeah – one more thing – the key ingredient for all of this is LOVE – so make sure you fill your heart and breathe while you dance through these recipes!

Rawnion Dip

from living on live food, by Alissa Cohen

2 cups raw Macadamia nuts

1 ½ cups water

1 small – medium red onion

Sea salt

juice of 1 lemon (optional)

dill (optional)

black pepper (optional)

A simple raw onion dip, soak Macadamia nuts for 3 hours or covered in the fridge overnight.  Mix in either a food processor or high speed blender nuts and 1 cup of water and ¼ tsp sea salt, adding additional water as needed.  Add in the juice of 1 lemon.  Blend or process until smooth.  Finely chop onion and cover with ¼ tsp sea salt; let sit for 15 minutes.  Squeeze onion and salt mixture, until onions are more translucent, and squeeze out any extra liquid.  Add to nut mixture and season to taste.  Refrigerate one hour before serving.  Will keep for 4 days.

Serve with flax crackers or carrots or other veggies

Mock Salmon Pate

from living on live food, by Alissa Cohen

2 cups walnuts

2 stalks celery

1 large red bell pepper

1 large scallion

1/2 – 1 tsp sea salt

combine all ingredients in a food processor and blend until smooth

Awesome:  Great served on a salad with a vinaigrette or spread on crackers or rolled in collard greens!

Kale Avocado Salad

Adapted from “Rainbow Green Live-Food Cuisine”, by Gabriel Cousins

1 bunch of Lacinato/dinosaur kale

1 tsp sea salt

2 tsp lemon juice

1 large ripe tomato

¼ cup black pitted olives

2 Tbsp Olive oil

1 stalk celery

1 avocado

1 large scallion

1 – 2 Tbsp hemp seeds

Remove main part of kale stem and finely chop or tear leaves into a bowl. Add salt and massage well until kale wilts.  Add lemon and massage again.  Add chopped tomato and olives.  Blend avocado, oil and celery to cream and pour over salad.  Mix well to completely coat the kale.

Top with chopped scallions and sprinkle with hemp.

Add additional chopped veggies, such as carrots, parsnip, red pepper for more crunch

First Date Pie

From Alissa Cohen’s “Raw Food for Everyone”

*Combine in a Food Processor:

2 cups sundried raisins

2 cups walnuts

*After a ball forms, press into a 9 inch pie plate

Place in refrigerator for 30 minutes

*Combine in a Food Processer until creamy:

1 cup pitted dates (soaked)

Juice of ½ lemon

*Pour over  raisin walnut mixture

Return to refrigerator, and remove when ready to serve

Easiest pie in the world – and loved by all who try it.

If you need a chocolate fix, then add just a touch to the walnut and raisin mixture;

approximately 1 to 2 tbsp.

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One thought on “

  1. Remzi says:

    – Annie, I’m thkniing of making this meal soon but have a question about how you made the chicken and the garlic rice for the same meal. One requires 375 degree oven while the other requires 425. Did you use two ovens or did you meet the temps in the middle? I would love to make this complete meal like you did because it sounds so good! Thanks!!April 15, 2010 – 11:00 pm[]Annie Reply:April 15th, 2010 at 11:06 pmHi Erica,Great question, I meant to mention that in the post. I just split the difference and set the oven at 400˚. It worked perfectly![]

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