eat to thrive recipe book spring 2012

Soups & Beverages Thai Coconut Soup Simple Soup Green Gazpacho Borscht Spicy Warming Soup Spicy Tomato Cocktail Orange Basil Spinach Smoothie

Appetizers Zucchini Hummus Faux Salmon Paté Vegetable Antipasto Spinach Walnut Pesto Spread Jalapeno Poppers with Molé Sauce

Salads Simple Salad Sunshine Salad Tabouli ~ Tabbouleh ~ Tabouleh

Mediterranean Tabouli Emerald Salad Easy Being Green Salad French Salad Little Bit of Everything Salad Asian Cabbage & Carrot Salad

Dehydrated Crackers &

Breads Flax Crackers Sea Wafers Onion Seed Bread

Entrées

Spinach Tart Simple Asian Stir Soft Raw Corn Tortillas Spinach Mushroom Tarts Eggplant Pizza Creamy Vegetable Fettuccine Raw Zucchini Sushi Rolls Lettuce Wraps

Dessert VANILLA ICE CREAM Chocolate Chip Cookies No-Bake Fudge Brownies Bliss Brownies Vegan Guiltless Chocolate Coconut Layered Fudge Bars Carrot Cake

Class Juice Fast Recipes & Comments

Life Force Energy Winter 2013 Class Soups & Beverages

Thai Coconut Soup

recipe from Alissa Cohen Submitted by Lisa Edinberg Ingredients 4 young baby white coconuts 1/2 cup pineapple 1 tsp. cumin Directions Remove milk from 4 coconuts and place in a blender or Vita-Mix. Take the meat of 1 coconut and place in blender along with the coconut milk. Add the pineapple and cumin and blend well until smooth and creamy.

Voila!


Simple Soup Submitted by Mini Tandun Ingredients 1 chopped Zucchini 5 chopped Celery stalks 1 Tomato 1 cup of Spinach 3 Swiss Chard stalks 1 cup Basil 1 Lemon 3 tablespoon Miso Water 1 teaspoon Cayenne Pepper 1 Avocado (optional) Directions Blend all ingredients together with Vitamix and add avocado at last minute to make a thick soupy consistency. I hope you will like it.


Green Gazpacho Submitted by Jacyntha Taylor Ingredients 3-4 heirloom tomatoes 1-2 carrots 1-2 stalks celery 1 avocado A few leaves of kale Parsley Herbs--cilantro, basil, etc. garlic or garlic powder Namu Shoyu Water Directions Purée in food processor. Adjust ingredients according to taste.


Borscht from Healthy Cuisine Submitted by Terry Myers Coney Ingredients 1 cup shredded green cabbage 1 half cup finely diced red onion 2 and 3 quarters cup chopped red beet 1 half cup chopped red onion 1 half avocado 1 stalk celery roughly chopped 1 half teaspoon fresh chopped thyme 2 cups of water 1 1/2 tablespoons fresh lemon juice Directions In a mixing bowl combine cabbage and diced onion set aside. In a blender combined remaining ingredients. Blend well and season to taste. Pour over the celery onion mixture and mix well.


Spicy Warming Soup

Submitted by Susan Baxter Ingredients 4-6 ribs celery, rough chop water to cover celery in blender 1 large red pepper 1 avocado ½ lemon, squeezed ½ orange, squeezed 1 cup cherry tomato or equivalent nama shoyu (not raw); can simply use salt and maybe a little mushroom to blend in pinch cayenne 1 tsp oregano additional water for desired consistency Directions Blend water and celery in high speed blender. Add remaining ingredients and blend until smooth.


Spicy Tomato Cocktail from The Raw Food Revolution Diet, C. Soria, B. Davis, & V. Melina Submitted by Tom Harvey Ingredients 6 carrots 4 ripe tomatoes, quartered 1 cucumber, peeled and cut in half lengthwise 2 stalks celery 1 T chopped red onion ½ clove garlic 2 T freshly squeeze lemon juice 1 tsp grated horseradish ¼ t salt Pinch of cayenne Directions Juice the carrots, tomatoes, cucumber, celery, onion and garlic and strain. Stir in the lemon juice, horseradish, salt, and cayenne to taste. Serve immediately.


Orange Basil Spinach Smoothie from YouTube video of the famous Kristina www.rawfullyorganic.com Submitted by Lisa Edinberg Ingredients 4 1/2 cups OJ - 13 oranges Big handful of spinach Sm. handful of basil Directions Blend in Vitamix

http://www.rawfullyorganic.com/

Life Force Energy Winter 2013 Class Appetizers

Zucchini Hummus from Jennifer Cornbleet Submitted by Susan Baxter Makes 1 cup (2 servings) Ingredients 1 Zucchini peeled and chopped (about 1 ½ cups) 2 tbs Raw Tahini 2 tbs fresh Lemon Juice ½ tsp Crushed Garlic (1 clove) ¼ tsp Ground Cumin ¼ tsp Paprika ¼ tsp Salt (I added a pinch of cayenne and topped with a sprinkle of paprika and turmeric) Directions Place all ingredients in food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, zucchini hummus will keep 5 days. Serve with salad, crudités, or as spread for a "sandwich" or green-leaf wrap.


Faux Salmon Paté based on recipe from Alissa Cohen’s Book, Living on Live Foods Submitted by Marcus Gorman Ingredients 2 cups raw walnuts 2 stalks celery 1 large red sweet pepper 1 large scallion 1/2 – 1 teaspoon sea salt

Directions Combine all ingredients in a food processor and blend until smooth. Serving suggestions: This can be served on a plate as is, over a salad, rolled up in a green leaf, or spread on crackers.

http://www.alissacohen.com/shop/home.php?cat=2


Vegetable Antipasto from The Raw Food Revolution Diet, C. Soria, B. Davis, & V. Melina Submitted by Susan Baxter Marinade ½ cup freshly squeezed orange juice 1T freshly squeezed lemon juice 2t flaxseed oil T extra virgin olive oil 1t Italian seasoning 1t powdered mustard ½ t salt 1 clove garlic, crushed Combine all of the marinade ingredients in a small bowl and whisk to blend. Vegetables ¼ pound green beans, sliced lengthwise 1 zucchini, sliced crosswise ½ cup small cauliflower florets ½ cup small broccoli florets 4 medium-size mushrooms, sliced ½ red bell pepper, julienned ¼ leek, thinly sliced Directions Combine the vegetables in a large bowl, add the marinade, and toss until evenly coated. Transfer to glass jars and let marinate in the refrigerator for 8 hours. Or, put te jars in a dehydrator and warm for 6 hours at 105 degrees (warming the vegetables in a dehydrator will help them to soften more quickly and better absorb the flavors of the marinade. The vegetables may be served chilled, at room temperature, or warm (straight from the dehydrator). Remove them from the marinade with a slotted spoon and serve them with the marinade on the side. Will keep up to 2 days stored in an airtight container in the refrigerator.


Spinach Walnut Pesto Spread Adapted from a recipe on asimplyrawlife.blogspot.com Submitted by Terry Myers Coney

Ingredients: 3/4 cup sun dried tomatoes or chopped sweet red pepper 3/4 cup raw walnuts 1-1/2 cup spinach 1-2 cloves of garlic (optional ) Juice of 1/2 to 1 lemon Cucumbers Fresh basil for garnish Directions Peel and slice cucumbers, set aside Put other ingredients into a food processor and process until combined well. Leave mixture a little chunky. Add desired amount of garlic and/or lemon juice. Place a small scoop of the pesto mixture on each cucumber Top with a piece of fresh basil.

Viola!


Jalapeno Poppers with Molé Sauce Submitted by Susan Baxter Ingredients & directions for peppers 12 poblano chilies and/or mini peppers Slice peppers in half, coat with olive oil, stuff with black pepper cheese and drizzle with molé sauce. If you would like the peppers softened, preheat oven to 200 degrees then turn oven off. Put peppers on a cookie sheet and place in oven while preparing cheese and molé sauce. Ingredients for black pepper cheese 2 cups cashews, soaked 1-2 hours 4 T lemon juice 3 cloves Garlic ½ t black pepper 1 t salt ¼ cup water - add as needed Directions Blend in high-speed blender, adding water as needed to get creamy consistency. Ingredients for molé sauce 1 cup tomato, chopped ½ cup walnuts 1 - 1½ cups water or vegetable broth ¼ cacao powder ¼ cup raisins ½ - 1 jalapeño or other hot chili, depending on heat desired 1 T date paste (4 dates soaked in ¼ cup liquid and blended), or honey or maple syrup (not raw) 1 T Tamari or ¼ tsp salt ½ tsp cinnamon ½ tsp cumin ½ tsp oregano ¼ chipotle powder Directions Blend tomato and walnuts. Add one cup water or broth along with other ingredients and blend. Add more water or broth and adjust seasonings as needed. Up to one-half cup of olive oil could be substituted for the water or broth, or one-half of an avocado could be added for creaminess.

Life Force Energy Winter 2013 Class Salads

Simple Salad Submitted by Mina Tandun

Ingredients Salad Spring Mix Red and Sweet White Cabbage Cut Small Yellow bell pepper Cut small Salad Dressing One small fresh lemon juice Cold-pressed olive oil Salt & Pepper Directions Just toss and mix together!


Sunshine Salad Submitted by Terry Myers Coney

Ingredients 1 package Baby Arugula 1 head Cauliflower ½ head of Purple Cabbage 1 large Yellow Beet Sprinkle of Wakame ( optional) Directions Place arugula in large bowl Hollow out a “nest” in the middle for the cauliflower Break cauliflower into small florets and place in center of nest Chop the cabbage and surround the cauliflower with cabbage Grate the beet with a large holed grater Make another small “nest” in the middle of the cauliflower and place the grated beets in the center Sprinkle with wakame if desired


Tabouli ~ Tabbouleh ~ Tabouleh Submitted by Tom Harvey (family recipe)

4-6 servings Ingredients 3 cups of Cauliflower, chopped into couscous sized pieces (approx. one-half head of cauliflower) 1 ½ cups chopped Parsley (generally one bunch from market) ½ cup chopped Cilantro ⅓ cup chopped Mint 1 ½ cup chopped seeded Tomato 1 Cucumber, finely diced 1 cup finely chopped Scallion 2-3 cloves Garlic, finely chopped 1 Lemon, juiced ½ cup Olive Oil (extra virgin cold pressed) Salt, to taste (Himalayan or sea salt) Directions Combine each ingredient into a large bowl – Chop or process cauliflower in food processor. Chop or process in food processor parsley, cilantro, and mint. Finely mince garlic and scallion (if using food processor, pulse garlic a few times then add scallions and pulse until minced). Dice cucumber and tomato. Add lemon juice, olive oil and salt. Note: Sprouted quinoa or other grain could be substituted for the cauliflower


Mediterranean Tabouli From Rawvolution by Matt Amsden Submitted by Terry Myers Coney Ingredients for Salad: 5 or 6 bunches of parsley 1 cup chopped cherry tomatoes or sweet red pepper 1.2 cup hemp seeds ½ cup chopped yellow onion Ingredients for Dressing: ½ cup fresh lemon juice ½ cup olive oil ½ teaspoon sea salt 5 cloves garlic (optional ) To make Salad – chop parley in food processor, transfer to a large mixing bowl, add tomato, hemp seed and onion. Mix together. To make dressing – combine all dressing ingredients in a blender and blend until smooth. Pour over salad, toss to mix well and serve.


Emerald Salad Submitted by Jacyntha Taylor Ingredients Lacinato Kale (with thick ribs removed and chopped very finely Goji berries (can add pine or other nuts too) Fresh lemon juice Olive oil Himalyan Pink Salt Pepper A few drops of doTerra Wild Orange Oil Directions Mix together


Easy Being Green Salad

by Ani Phyo Submitted by Lisa Edinburgh Ingredients 2 cups spinach, lightly packed 1 cup red leaf lettuce, torn 1/2 cup avocado, about 1/2 whole 1/2 cup sauerkraut, drained 1 tsp. capers, drained 2 T corn kernels 2 T chopped tomatoes or handful of grape or cherry tomatoes Fat Melter: Cayenne pepper Directions Place spinach and lettuce in mixing bowl. Add avocado, and mix well using your hands to massage (I used gloves) avocado into greens and coat them evenly. You can always just dice the avocado and toss with salad tongs (but massaging in is much tastier). Next, add sauerkraut and capers and mix well. Top with corn and tomatoes. (I doubled the recipe for class)


French Salad Submitted by Jacyntha Taylor Ingredients Sliced Belgian endives chopped apple lemon juice, olive oil Himalayan pink salt pepper Can add fresh chopped mint, nuts; I added pepitas Directions Mix together. Bon Appetit!


Little Bit of Everything Salad Submitted by Chak Dalai Choose your favorite greens and vegetables. Make a happy chop, add some nuts for texture and crunch and serve with your favorite salad dressing!


Asian Cabbage & Carrot Salad Submitted by Jen Perrin Ingredients 4 -6 large carrots, grated 1 small red cabbage, grated 1/2 cup currants (if dry soak in water for 10 mins and drain well) 1/4 cup extra virgin olive oil 3 freshly squeezed lemons 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar salt 1 T grated ginger ¼ tsp red pepper flake chopped cilantro or chopped parsley

Directions Toss all the ingredients together and chill for an hour and serve.

http://www.food.com/library/carrot-213

http://www.food.com/library/cabbage-210

http://www.food.com/library/currant-236

http://www.food.com/library/olive-oil-495

http://www.food.com/library/lemon-125

http://www.food.com/library/wine-vinegar-493

http://www.food.com/library/salt-359

http://www.food.com/library/cilantro-16

http://www.food.com/library/parsley-171

Life Force Energy Winter 2013 Class Dehydrated Crackers & Breads

Flax Crackers from Live Raw: Raw Food Recipes for Good Health & Timeless Beauty by Mimi Kirk

Submitted by Marni Grossman

Ingredients

2 cups flaxseed, ½ cup soaked in 2 cups of water for 4 hours or until they become

gelatinous and 1½ cup ground into a meal

1 cup sunflower seeds, soak half the seeds in water for 4 hours and grind the other half into a meal

¼ cup sun-dried tomatoes, soaked until soft

2 T chopped onion 2 T tamari, nama shoyu, or Bragg's 1 T herbs, Italian, Herbs de Provence, or any of your favorites

½ t Himalayan or Celtic sea salt, or more to taste

Directions In food processor, mix all ingredients but the soaked flax and sunflower seeds. When well blended, place the mixture in a bowl and add the soaked seeds, mixing well to incorporates. Spread on nonstick dehydrator sheet. If sticky, wet you spatula to help make it easier to spread. Don't

worry if there is a hole or two, just try to make them flat and thin so they dry evenly. Use a flat-edged

spatula to score into cracker size desired. Scoring will make it easier to break when dry

Dehydrate 7-8 hours. Flip over to the mesh dehydrator tray and dry 7 more hours or until crisp.

http://www.amazon.com/Mimi-Kirk/e/B001K8J5I4/ref=sr_ntt_srch_lnk_1?qid=1359488591&sr=1-1


Sea Wafers from Alissa Cohen Submitted by Lisa Edinberg Ingredients 1 cup Sunflower Seeds 1/2 cup soaked Flax Seeds 1/4 cup Sundried Tomatoes, soaked 1/8 tsp. Fresh Ginger 1/2 tsp. Sea Salt 1/2 cup Dulse Flakes Herbamare seasoning salt Directions 1. In a food processor, grind sunflower seeds into a fine powder. 2. Add the flax seeds, ginger, sundried tomatoes and sea salt. 3. Remove from food processor and place onto a Teflex sheet on top of a mesh dehydrator screen. Spread batter into a thin sheet about 1/8 inch thick. 4. Sprinkle a heavy layer of Herbamare and dulse on top of the crackers. 5. Dehydrate at 105 degrees for 10-16 hours, depending on degree of crispness desired. Flip crackers

and peel off teflex sheet after 7-8 hours.


Onion Seed Bread Submitted by Jacyntha Taylor Adapted from Ani’s Raw Food Kitchen, “Black Sesame Sunflower Bread” 4-5 servings (ingredients doubled for class) Ingredients 1 cup ground Flax Seeds (or flax meal)

⅓ cup whole Flax Seeds (soaked at least 20 mins)

½ t Himalayan Pink Salt

1 clove Garlic 2 T finely chopped Onion

1⅓ cup Water

¼ cup Sesame Seeds (tan)* see note

¾ cup soaked Chia and Hemp seeds* see note

Directions Mix all ingredients well. Spread on one dehydrator tray. Dry at 104 degrees F for 4 hours. Flip and score bread into 9 squares. Dehydrate one more hour. Can store in refrigerator for several days, then re-dehydrate to warm it. Dehydrate longer to store longer. Note: Ani’s calls for ⅔ cup sunflower seeds soaked 4-6 hours and ¼ c black sesame seeds—I used tan

sesame seeds and substituted sunflower seeds with more sesame, soaked chia seeds, and hemp seeds.

Life Force Energy Winter 2013 Class Entrées

Spinach Tart From Nomi Shannon’s The Raw Gourmet Submitted by Jacyntha Kamor Basic Crust 2-3 c organic almonds soaked 8-12 hours and rinsed. Left in sun for a few hours or in dehydrator 30-60 mins. 1 T liquid aminos

2 T (or more) water 1 T (or more) psyllium

Process the nuts until fine. Add liquid aminos and pulse chop. Add water 1 t at a time until mixture holds together. Sprinkle in psyllium while processor is running. Press the mixture into pie plate or baking dish. For crisper texture, dehydrate for 60 mins or so. Makes 1 9 inch crust.

Filling: 2-3 T raw pine nuts soaked 20 mins and rinsed

1-1/12 lbs. washed and dried spinach

2-3 T raw tahini 3-4 T lemon juice

3 c washed, dried, and sliced mushrooms (keep a few out for decoration) 5 T water ½ t nutmeg

½ t garlic powder 1-2 T psyllium Directions

Combine spinach, tahini, pine nuts, lemon juice, mushrooms, salt, and water. Process thoroughly. While processor is running, sprinkle in the nutmeg, then the psyllium. Adjust lemon juice, tahini, and seasonings to taste. Press the filling into the crust. Decorate with a few sliced mushrooms marinated in olive oil, liquid aminos, and herbs, then dehydrated. Serve with Sour Cream, recipe follows.


Sour Cream (continued)

Step 1. Cashews and Soaking Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours) *Anytime you soak Cashews they will expand in size due to the water they retain. *After the Cashews have soaked they will amount to roughly 2 cups. Drain the Cashews from the soaking water and proceed to make your Sour Cream. Step 2. Making the Sour Cream base Into your Food Processor combine the following: 2 c Cashews 2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar 1/2 tsp Salt Puree all of the above for 2 minutes until you have a thick and oily paste Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect. Leave everything in your food processor and move on to the next step. Step 3. Finishing the Sour Cream Pay special attention to the following Water directions and measurements– this will ensure that you get the best quality and consistency. This recipe calls for: 1 and 1/4 cup Water Total Have your water measured out and carefully follow the directions below. While your food processor is “On” proceed to stream in: 1/4 cup of water Puree for 1 minute Proceed to add the rest of your water in 1/4 cup increments

Let your processor puree for 30 seconds in between EACH 1/4 cup of water added This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for. Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour. After your Sour Cream has chilled it will have thickened into the perfect consistency. Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.


Simple Stir Submitted by Susan Baxter Inspired by Kris Kerr, Crazy Sexy Kitchen & Juliano with Erika Lenkert, The UNcook Book

Stir Ingredients

1 cup chopped portabella mushrooms (or other similar mushroom) 1/2 cup Nama Shoyu for soaking mushrooms 1 cup baby red peppers, sliced into rounds 1 cup carrots, cut into matchsticks 1 cup chopped broccoli 1 cup sugar snap peas, sliced on the diagonal into small pieces 1/2 small yam, spiralized (or julienned) 1/2 cup , thinly sliced purple cabbage 1/2 cup chopped daikon radish 2 or 3 green onions, chopped (green and white ends) 1 cup bean sprouts 1/4 cup chopped parsley 1/4 cup chopped cilantro 1/4 cup chopped basil 1T minced ginger 1T minced garlic 1T minced red hot pepper 1/2 cup chopped cashews, optional Dressing Ingredients 1 cup olive oil 1/3 cup fresh-squeezed orange juice 1/3 cup fresh-squeezed lemon juice 2T Nama Shoyu (not raw) 1t minced garlic 1t minced ginger 1t minced red hot pepper

Directions

Marinate chopped mushrooms in Nama Shoyu for 15 minutes while preparing vegetables.

Toss together stir ingredients. Add marinated mushrooms. Blend dressing. Pour over Asian Stir and toss until evenly coated.


Soft Raw Corn Tortillas From Raw Food by Matthew Kenney & Sarma Melngailis Submitted by Marni Grossman


Spinach Mushroom Tarts Adapted from http://www.rawmazing.com/raw-spinach-mushroom-tart/ (see note) Submitted by Jen Perrin

Advanced Preparation: You will need to soak the almonds, cashews and marinate the mushrooms the night before. The crust will need to be dehydrated for 1-2 hours.

Marinated Mushrooms: 2 C Mushrooms (I use a mix of different varieties)

1/3 C Olive Oil

1/3 C Balsamic Vinegar

1 T Raw Honey or Agave (optional)

Whisk together olive oil, balsamic vinegar and honey or agave. Place mushrooms in a bowl, pour marinade over mushrooms. Cover and let sit over night in the refrigerator. You can stir occasionally to make sure you get good distribution.

Crust: 1 C Soaked Almonds 1 C Hazelnuts 1/2 C Brown Flax Seeds pinch Celtic Sea Salt Pepper (to taste)

Drain almonds. Place in food processor with hazelnuts, flax seed, salt and pepper. Process until a coarse meal texture is achieved. Place enough in ring to make a layer about 1/3″ thick. You want to pack it in. If you are using a pie plate, make a crust about 1/3″ thick. Place in dehydrator for 1-2 hours at 115. Cool.

Filling 2 C Soaked Cashews 1/2 Lemon (juice from) 1 clove Garlic (roughly chopped) 3 T Shallots (roughly chopped) pinch Celtic Sea Salt 1 C Marinated Mushrooms (Drained; save the second cup for topping) 1/2 C Spinach (wilted by rubbing between hands; save a little for topping)Begin by placing the cashews, lemon juice, garlic, shallots, and salt in the food processor. Process until smooth. Remove from food processor, mix in 1 cup of the mushrooms. Halve the mixture and place in two separate bowls. To the second bowl, add the spinach that you have wilted by rubbing the leaves with your fingers. You are now ready to assemble the tart.

Get your crust. Your first layer will be the mushroom filling w/o spinach. Make this layer about 1″ thick. Pat it in. Second layer will be the mixture with the spinach. Refrigerate for at least 1 hour. Un-mold if you are using the rings. Top with additional mushrooms and spinach.

NOTE: I left out the shallots, garlic and agave/honey. I added a little paprika and cayenne.

http://www.rawmazing.com/raw-spinach-mushroom-tart/


Eggplant Pizza

Alissa Cohen recipe Submitted by Lisa Edinberg Eggplant Crust: 2 Medium size Eggplants Topping: 1 cup pine nuts 1 date, pitted and soaked 1 tsp. sea salt 1 cup spinach, chopped 1 cup sundried tomatoes, soaked 1/2 cup mushrooms, chopped For Pizza Crust: 1. peel and slice the eggplant into 1/2 inch slices. Lay the slices on a mesh dehydrator screen. For Topping: 1. In a food processor blend the pine nuts, date and sea salt. 2. Add in the spinach, sundried tomatoes, and mushrooms. Pulse chop in food processor just enough to blend all ingredients but still leaving the vegetables chunky. To Assemble: 1. Remove mixture from food processor and place a layer of topping on top of each slice of eggplant. 2. Place eggplant pizza in dehydrator and dehydrate for 8-10 hours at 105 degrees. Voila!


Creamy Vegetable Fettuccine Adapted from Judita Wignall’s recipe in her “Going Raw” cookbook, for Creamy Tomato Fettuccine Submitted by Terry Myers Coney Sauce ¾ cup cashews, soaked 2 hours ¾ cup water ½ cup diced sweet red pepper (my addition, the original recipe called for 3 tablespoons sundried tomato powder) 1½ tablespoons dill (the original recipe also called for 1 ½ tablespoons of oregano, which I did not use) 1 tablespoon fresh lemon juice 1 tablespoon olive oil (the original recipe also called for 1 tablespoon of agave nectar which I omitted as well) Process all ingredients in a blender until smooth Noodles 5 or 6 zucchini, peeled Use a mandolin to slice the zucchini into long flat strips. Stack the strips and slice with a knife into fettuccine like ribbons Garnish ¼ cup diced sweet red pepper (Original recipe called for tomato) A sprinkling of fresh thyme


Raw Zucchini Sushi Rolls from http://www.fortheloveoffoodblog.com/2011/08/raw-zucchini-sushi-rolls.html Submitted by Susan Baxter 4 servings Ingredients 1/2 cup cashews, soaked overnight 1 Tablespoon rice vinegar 3 - 4 zucchini (each yields 6 - 8 slices) 2 carrots, sliced into matchsticks 1 cucumber, seeds removed and sliced into matchsticks 4 medium radishes, sliced 1 avocado, peeled and sliced 1 small bunch cilantro Directions Drain cashews and put into food processor with rice vinegar. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.) Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro. Roll up and enjoy! I served this with leftover dressing from the Asian Stir recipe as a dipping sauce.

Pictures from "Sushi Night"

http://www.fortheloveoffoodblog.com/2011/08/raw-zucchini-sushi-rolls.html

http://www.fortheloveoffoodblog.com/2011/08/raw-zucchini-sushi-rolls.html


Lettuce Wraps

submitted by Mark Gorman

Ingredients Bibb lettuce for wraps Simple filling Broccoli stems, julienned Carrots, julienned Pumpkin seeds, soaked Pomegranate seeds Simple Dressing Olive oil Toasted sesame seed oil (not raw; just a little was used to add flavor depth) Orange juice Directions Combine filling ingredients with dressing and serve inside lettuce leaves. Bibb lettuce has a softer leaf, lending itself to wrapping easily.

Life Force Energy Winter 2013 Class Desserts

Apple Pie Or Tart

from Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet submitted by Tom Harvey

Yield: one 9-inch Pie or Tart Crust Ingredients 2 cups raw walnuts, unsoaked 1 cup unsweetened shredded dried coconut 1/4 teaspoon salt 1/2 cup pitted medjool dates, unsoaked Filling Ingredients 2 apples, peeled and thinly sliced 3T fresh lemon juice 2 apples peeled and chopped 1/2 cup pitted medjool dates, soaked 1/2 cup raisins, soaked 1/4 teaspoon ground cinnamon Directions

Place the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't over process. Scoop the crust in to a pie plate or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and pal. Be sure to press especially firmly where the bottom of the pan joins the sides. The press the crust against the pa's sides, shaping it so that its edges are flush with the rim. Place the crust in the freezer for 15 minutes. Toss the sliced apples with 2 tablespoons of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 tablespoon of lemon juice in a food processor fitted with the S lade and process until smooth. Remove from the food processor and mix with the sliced apples. Remove the crust from the freezer. Pour the apple filling into it and press down with a rubber spatula. Bring to room temperature or warm in a slow oven or dehydrator. Covered with plastic wrap in the refrigerator, pie will keep for three days. Note: To warm, preheat the oven to 200 degrees F. Turn off the oven, insert the pie and arm for 15 minutes. Alternatively, heat the Apple Pie r Tart for 30 minutes in a food dehydrator set at 105 degrees Fahrenheit.


VANILLA ICE CREAM from Jennifer Cornbleet, Raw Food Made Easy Submitted by Chak Dalai Ingredients for Almond Cream 2 cups water

1½ cups soaked almonds

3 pitted medjool dates, soaked

½ t vanilla extract (optional)

Directions

Place 1½ cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high

speed until very smooth. Add the remaining ½ cup of water and blend until smooth.

Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk. Discard the pulp left in the strainer. Ingredients for Ice Cream

1½ cups of the Almond Cream

2T pure maple syrup or agave nectar

½ t vanilla extract, or seeds of 1 vanilla bean

Directions Place all the ingredients in a mixing bowl and whisk to combine. Freeze in an ice cream maker according to the manufacturer's directions. Serve immediately.


Chocolate Chip Cookies

from Alissa Cohen, Living on Live Food Submitted by Lisa Edinberg Dough 1 cup cashews 1 cup cashews 1 cup dried apricots (soaked 2 hours) 1/2 cup raisins (soaked 2 hours) 1 T honey 1/2 tsp. vanilla 1/2 cup water Chocolate Chips 1/2 cup dried apricots (soaked for 4 hours) 1/2 cup carob powder 1/4 cup water 1/2 T honey Directions for Dough 1. In food processor blend the cashews and walnuts into a fine powder. Remove from food processor and set aside. 2. In food processor, blend the remaining 'dough' ingredients and blend well until smooth. 3. Add in cashews and walnut mixture and blend again until smooth. 4. Remove dough from processor and form into cookies on a Teflex sheet on top of a mesh dehydrator screen. Directions for Chips 1. In a blender add the chocolate chip ingredients and blend well until creamy. 2. Place bits of the chocolate chip batter onto the top of the cookies and press into cookies. 3. Dehydrate the chocolate chip cookies at 105 degrees for 6-12 hours. Voila!


No-Bake Fudge Brownies from star of The Cooking Channel's How to Live to 100, chef Jason Wrobel submitted by Tom Harvey

Makes 10 bars Ingredients Coconut oil, for pan 4-1/2 cups pecans 3/4 cup pitted dates, packed 3/4 cup raw cacao powder 1/4 teaspoon ground cinnamon 1 teaspoon maca powder 1 teaspoon ground vanilla powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup dried black cherries, goji berries, golden berries, or mulberries 1/4 cup hemp seeds, reserved

Directions 1. Grease an 8 x 8-inch glass baking dish with coconut oil. In a food processor, process pecans until slightly chunky (do not overprocess into pecan butter). Place 1/2 cup pecans in a separate bowl and set aside. 2. While food processor is running, slowly add dates, rocking base of food processor to combine evenly. 3. Add cacao, cinnamon, maca, vanilla, salt, and cayenne and process again until well combined. Fold in dried fruit, hemp seeds, and remaining pecans. 4. Spread mixture into baking dish, pressing down with your palms. Refrigerate for 30 minutes to set, then cut into squares. Serve with non-dairy ice cream or vegan chocolate sauce. Chef’s Tip Cacao powder has a deep, rich flavor that works well in hot chocolate, ice cream, and all types of desserts. It’s loaded with magnesium and phenylethylamine, which are great for your heart, brain, and libido.

Raspberry Sauce From Susan's Kitchen Ingredients 8 oz frozen raspberries 4 medjool dates, soaked Directions Blend in blender. For a smoother sauce, pour sauce in a strainer and push through with a spoon

http://cts.vresp.com/c/?VegNewsMagazine/9db24ced5c/b40becd2bf/8cb21734fb/pageId=5322&catId=8


Bliss Brownies Submitted by Jacyntha Kamor Ingredients

1 1/2 c or more, (to taste--should be VERY chocolatey) organic, raw, cacao powder (Nutiva brand is excellent)

1 c or so nut butter (peanut, cashew, almond, macadamia, hazlenut, or a mixture)

2-3 T coconut oil (optional)

Sweetener—mostly xylitol (1/2 – 1 cup or more to desired sweetness) and a few droppers full of chocolate stevia

If too thick, small amounts of unsweetened almond or coconut milk can be added to make mixing easier and for a smoother texture.

½ t Himalayan Salt

1 or 2 t Vanilla extract

Coarsely chopped walnuts and/or Macadamia nuts

Any combination of the following: 1 scoop Mila, 1-2 T Maca Powder and/or Lucuma Powder, 1 scoop or 3-4 T vanilla pea protein powder (Olympian Labs makes a good one), 2T Immortal Machine (David Wolfe), 1-2 T Raw Power protein powder

Can also add shredded organic coconut, hemp seeds, sesame seeds, chia seeds, etc. as desired

All ingredients can be adjusted according to taste and texture Directions Mix with mixer, food processor, or by hand. Mold into a sealable container and refrigerate. Keep refrigerated. Note: If you are not used to xylitol, start by eating small amounts as your system adapts to it. Eating a lot can cause some diarrhea at first.

Avocado Chocolate Mousse Recipe (for icing) Sourced from the Food Matters Recipe Book Ingredients 2 medium sized ripe avocados, 1/3 cup raw cacao powder-or more to taste 5 fresh dates, pitted and roughly chopped 1/4 cup coconut milk, nut milk or filtered water 1tsp natural vanilla extract or pure vanilla bean powder pinch of unrefined sea salt Optional : Dried coconut, grated dark chocolate or berries to serve Directions Soak the dates in the milk or water for 10-30 minutes to soften. In a blender, add the avocado flesh, dates, milk, vanilla and salt and cacao powder. Blend until smooth. You may need a little more liquid to facilitate blending and scrape down the sides of the jug a few times. 2. Adjust ingredients to taste, adding more cacao powder if it needs it. Serve and garnish with your choice of toppings.


Double Layered Raw Chocolate Fudge Submitted by Jen Perrin Ingredients 1 C Coconut Oil 1 C Tahini 1/2 C Coconut Nectar or Raw Honey 1/3 Cup desiccated Coconut 5 tsp Raw Cocoa or Carob Powder 2 pinches Salt Directions 1. Add all ingredients to blender except for cacao and 1 pinch salt and blend 2. Pour half the mixture in a large square Tupperware container and place in freezer 3. Add the salt and cacao powder to the remaining mix and blend (add vanilla or mint if desired) 4. Once the first half of the mix is solid, add second layer on top and refreeze 5. Once Solid, pop out on to a cutting board and cut Bon a petit!


Carrot Cake

Inspired by Russell James, the raw chef Submitted by Susan Baxter Cake Ingredents 3 cups grated carrots (I used pulp from carrot juice) 2 cups pecans (could also use walnuts)

¼ cup raisins

1 cup dates ½ cup orange juice

1 tsp nutmeg 1½ tsp pumpkin pie spice (cinnamon, ginger, cloves, allspice) ½ tsp salt ½ tsp orange zest ½ cup shredded coconut Directions Grate or juice carrots for pulp. Grind nuts in food processor. Add grated carrot and remaining ingredients to food processor and pulse until well combined. Mold into individual cakes or one whole cake (I have done both; I used a mini-cupcake tin for carrot cupcakes). Icing Ingredients 1½ cups cashews 1 cup dates 2-4 T orange juice (juice of ½ orange) 3 T coconut oil 1 tsp vanilla powder ¼ tsp salt Directions Blend in blender or food processor. Note: I have made this with just the first 3 ingredients and it turns out yummy, so notice that you can play with this to your liking.

Life Force Energy Winter 2013 Class Juice Fast


Jen carrot ginger cucumber celery juice

Shading denotes classmates' favorites, if designated by the Juice Chef!

Lisa red, orange, and yellow pepper juice with 12 grapes thrown in (juiced)

pink grapefruit juice with 1 tsp. of chlorella

green lemonade (kale, cucumber, lemon, apple, celery, and parsley)

grapefruit juice with chlorella

Kombucha

beet, kale, lime, tomato, celery -

concoction that was horrid (mud, really, and tasted it!).

I think because I didn't have my main green juice (like a green lemonade) and was completely dissatisfied by the beet juice mess, mixed by low energy (probably beet/ grapefruit sugar response), I was grumpy.

Today is a new day.

Green Lemonade

7 Celery (including tops)

1 Large Apple (Green for less sweet; Fuji for sweet)

Bunch of Kale

1 Medium Cucumber

1/2 small bunch Parsley

1/2 Lemon

(more apple if you need sweeter, more lemon if you need more sour)

Terry Celery, Sunflower Sprouts, Chinese Cabbage, Bok Choy, Lecanto Kale, and Sweet Red Pepper with Lemon Juice

Red cabbage, Kale, Celery, Cuke, Bok Choy, Dandelion Greens, Lemon (28 oz)

Six ounces of Blueberry Cucumber juice. Quite yummy.

Two 14 oz. jars:

Cucumber, Kale, Chinese Cabbage, Celery, Turnip Greens, Lemon

Batch 1: added some Sweet Red Pepper for color and sweetness, Batch 2: added Purple Cabbage for color.

“Liquid salad” of Romaine Lettuce, Cucumber & Avocado*

For a treat, a

Cucumber Raspberry toddy.

Kale, Lettuce, Cabbage, Cuke, Beet, Bok Choy, Zucchini, Broccoli, & Lemon

Basic Green Juice of Celery, Kale, Cucumber, & Lemon With Just a hint of Beet

Basic green Juice

Celery

Cucumber

Lecanto Kale

Sunflower Shoots ( if available)

A little Red Pepper

& some Lemon

( also sometimes add a Zucchini )

Betsy Bag of Sunflower Sprouts,

bunch of Celery,

a Cucumber,

a bunch of Lacinato Kale and

Lemon Juice

Bought 2 Blue Print juices at Whole Foods: Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon

Life Force Energy Winter 2013 Class Juice Fast


Susan Wheat Grass, Sunflower Sprouts, Cucumber, Celery, Ginger, Garlic

Kale, Cucumber, Lemon, Turmeric, Garlic, Green Onions, Broccoli Sprouts, slice Jalapeño

Apple, Celery, Cucumber, Lemon, Spinach, Romaine Lettuce

I added variations to the theme (Kale, Sprouts, Pepper, etc.). In a pinch, hurry, or just downright feeling I need something simple, I just do the basic six ingredients.

Grapefruit, Apple & Romaine

(light and refreshing)

"The Great Eliminator" intrigued me which was a concoction of

Beet, Cucumber, Carrot & Ginger.

Good, earthy and tangy.

Parsley, Celery, Garlic, Basil, Rosemary, Spinach, & Sunflower Sprouts and a good squeeze of Lemon

Kale, Celery, Romaine, Frissé, Sunflower Sprouts, Cucumber, Asparagus, Piece of Apple, Lemon, Ginger

Cucumber, Celery, Kale, Broccoli Sprouts, Romaine, Green Apple, Lemon, Ginger

Marni 4 sticks Celery

1 Apple

5 sprigs Fresh Mint

1 Lime

A handful of Sprouts

Lots of Ginger

Lisa wrote: This really is the best combination, and may have to become a staple in my repertoire. I think it's better than my green lemonade!

eat to thrive recipe book spring 2012

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