raw food recipes - made with life energy

7/30/2019 Raw Food Recipes - Made With Life Energy

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Beets With Parsley Pesto & Sweet Pepper-Fennel Cream

For the Beauty Beets:

6 medium beets, peeled and sliced very thin on a mandoline

2 tablespoons cold-pressed olive oil

Salt & Black pepper to taste

For the Parsley Pesto:3 cloves of garlic

3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed

2 cups parsley leaves (well-packed)

cup cold-pressed olive oil

teaspoon Himalayan salt

For the Sweet Pepper-Fennel Cream:

2 sweet bell peppers

1 cup roughly chopped carrots

cup cold-pressed olive oil

RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE


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2 cloves of garlic

teaspoon Himalayan salt

teaspoon fennel seed

Instructions Beauty Beets:

In a large bowl, toss the beets with the olive oil and sprinkle with a bit of

salt and pepper to season.

Make sure all of the beets are evenly coated.

Set aside.

Instructions Parsley Pesto:

Place the garlic in your food processor and process to finely chop.

Add all remaining ingredients and process until well combined.

Use a spatula to scrape down the sides a few times to keep things moving.

Scrape into a bowl.

Instructions weet Pepper-Fennel Cream:Place the bell pepper, carrot, olive oil, garlic and salt in a blender.

Blend until smooth.

Add the fennel seed and blend lightly until just combined.

Pour into a bowl.

To assemble:

For each Beauty Beet stack, begin with one slice of beet.

Top with 2 teaspoons of parsley pesto.

Top with another slice of beet.

Top that with 2 more teaspoons of pesto and then a third slice of beet.



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Place a small spoonful of the sweet pepper-fennel cream on top of the third

beet. The process will go much faster if you make several stacks at a time.

Continue until you have used all of your beets and pesto, but make sure

youve saved some of the sweet pepper-fennel cream.

Before placing the stacks on a plate, place a spoonful of sweet pepper-

fennel cream on the plate for each stack youll be serving.

Place the Beauty Beet stacks on top of the sweet pepper-fennel cream,

garnish with chopped parsley and serve.

Enjoy slowly, breathing with great pleasure.

Via: rawfoodrecipes

www.facebook.com/Sistahintheraw

Fig and Hazelnut Pizza with Caramelized

Onions and Basil Sauce

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4/27

Fig and Hazelnut Pizza with Caramelized Onions and Basil Sauce

Pizza Crust1 medium yellow squash or zucchini - roughly chopped

1/2 onion - roughly chopped

6 halves of sun dried tomatoes

1 date - pitted

juice of 1 orange

1/8 cup nama shoyu

3 cups buckwheat - sprouted

2 cups sunflower seeds - sprouted

1 1/2 cup flax seeds - ground

In a food processor, combine the vegetables, date, orange juice and nama

shoyu until well mixed. Add the sprouts in batches and blend thoroughly.

Lastly, add the with flax seeds and mix until smooth. Spread thickly on

Teflex sheets and dehydrate at 115F. After 2 hours, cut into desired crust

shapes. Dehydrate for another 12 hours, then remove the crusts from teflex

sheets, flip, and dehydrate for another 4 hours or until dry. Keep

refrigerated until ready to use in airtight glass containers.



5/27

Balsamic Glaze

4 large figs

1-2 dates - pitted

1/4 cup balsamic vinegar

Puree all ingredients in a food processor or high speed blender.

Caramelized Onions

10 large onions - sliced thinly

juice of 2 lemons

1 1/2 cup dates - pitted

6 tablespoons nama shoyu

4 tablespoons olive oil

1/2 cup brown rice vinegar1/2 cup water, or more for thinning

1 cup hazelnuts

Cover the onions with warm water mixed with the lemon juice for 30

minutes. Rinse well and drain. Combine the rest of ingredients except the

hazelnuts in a blender and add to the onions. Let it sit for about 30

minutes, drain the excess liquid, and dehydrate at 115F for 15 hours or

until crisp.In a food processor, pulse the hazelnuts into small pieces. Reserve about

1/4 cup for assembly. Add the onions to the processor and combine well.

Add 2 tablespoons of the balsamic glaze and blend to reach a grainy

consistency.

Creamy Basil Sauce

1 cup packed fresh basil leaves

juice of 1 orange1 small avocado

1/4 teaspoon salt

juice of 1/2 lime

pepper to taste

1/3 cup olive oil

In a blender, combine all ingredients except olive oil. Slowly add the oil with

the blender still running.

Pizza Assembly



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about 20 small figs

1 bunch watercress

1 cup of sunflower sprouts (optional)

1/4 cup hazelnuts reserved from caramelized onions

Slice the figs and glaze with the balsamic. Dehydrate for 1-2 hours

(optional). Spread the basil sauce on the crust, and arrange the watercress

leaves, caramelized onions, and glazed figs on top. Sprinkle with sunflower

sprouts and ground hazelnuts.

Ginger Turmeric Detox Tea

Ginger Turmeric Detox Tea

2 inch knob of ginger

2-3 inch piece of turmeric root or substitute 2 tsp turmeric powder



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1-2 dashes of cayenne (or you could juice 1/2 a habanero or jalapeo

pepper)

4 lemons (3 for juicing and 1 for slicing as a garnish)

3 droppers vanilla stevia

2 quarts water

In a juicer, juice your ginger root, turmeric, and 3 lemons.

In a large pitcher add your juice to about 2 quarts of water, a couple

droppers of vanilla stevia to taste, a couple dashes of cayenne and your

thinly cut lemon slices. Mix well with a wooden spoon and adjust flavors to

taste. Let sit for about 10 mins before serving to let the flavors blend. Will

last about 5 days in the fridge.

You can enjoy at room temperature or over ice. This tea is sweet, tangy and

very spicy!

If you cant find fresh turmeric root or ginger root at your local health food

store or Asian Market, you can purchase them in powder form.

Via: lindawagner

Ginger:

Ovarian Cancer Treatment: Ginger may be powerful weapon in the

treatment of ovarian cancer. A study conducted at the University of

Michigan Comprehensive Cancer Center found that ginger powder induces

cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention: A study at the University of Minnesota found thatginger may slow the growth of colorectal cancer cells.

Morning Sickness: A review of several studies has concluded that ginger is

just as efective as vitamin B6 in the treatment of morning sickness.

Motion Sickness Remedy: Ginger has been shown to be an efective remedy

for the nausea associated with motion sickness.

Reduces Pain and Inflammation: One study showed that ginger has anti-

inflammatory properties and is a powerful natural painkiller.



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Heartburn Relief: Ginger has long been used as a natural heartburn remedy.

It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment: Ginger has long been used as a

natural treatment for colds and the flu. Many people also find ginger to be

helpful in the case of stomach flus or food poisoning, which is not

surprising given the positive efects ginger has upon the digestive tract.

Migraine Relief: Research has shown that ginger may provide migraine relief

due to its ability to stop prostaglandins from causing pain and

inflammation in blood vessels.

Menstrual Cramp Relief: In Chinese medicine, ginger tea with brown sugaris used in the treatment of menstrual cramps. (source:http://

www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html)

Turmeric:

It is a natural antiseptic and antibacterial agent.

When combined with cauliflower, it has shown to prevent prostate cancer

and stop the growth of existing prostate cancer.

Prevented breast cancer from spreading to the lungs in mice.

May prevent melanoma and cause existing melanoma cells to commit

suicide.

Reduces the risk of childhood leukemia.

Is a natural liver detoxifier.

May prevent and slow the progression of Alzheimers disease by removing

amyloyd plaque buildup in the brain.

May prevent metastases from occurring in many diferent forms of cancer.

It is a potent natural anti-inflammatory that works as well as many anti-

inflammatory drugs but without the side efects.

Has shown promise in slowing the progression of multiple sclerosis in mice.

Is a natural painkiller and cox-2 inhibitor.

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May aid in fat metabolism and help in weight management.

Has long been used in Chinese medicine as a treatment for depression.

Because of its anti-inflammatory properties, it is a natural treatment for

arthritis and rheumatoid arthritis.

Has been shown to stop the growth of new blood vessels in tumors.

Speeds up wound healing and assists in remodeling of damaged skin.

May help in the treatment of psoriasis and other inflammatory skin

conditions. (source:http://www.healthdiaries.com/eatthis/20-health-

benefits-of-turmeric.html)

Cayenne:

Anti-Cold & Flu Agent: When you have a cold or flu, cayenne pepper helps

break up congested mucus and gets it moving. Once the mucus starts to

leave your body, you will get some relief from many of the flu symptoms

you may be experiencing.

Anti-Fungal Properties: The results of one study indicated that cayenne

pepper could efectively prevent the formation of the fungal pathogens.

Migraine Headache Prevention: Many naturopaths have known of the health

benefits of cayenne pepper, especially for migraine symptoms.

Anti-Allergen: Cayenne is a wonderful anti-inflammatory agent and may

even help relieve allergies.

Digestive Aid: This spice is a well-known digestive aid. It stimulates the

digestive tract, increasing the flow of enzyme production and gastric juices.

This, in turn, aids the bodys ability to metabolize the food (and toxins) we

take into the system. Cayenne pepper is also a wonderful medicinal herb for

relieving intestinal gas. It stimulates intestinal peristaltic motion, aiding in

both assimilation and elimination.

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Anti-Inflammatory Properties: Cayennes anti-inflammatory properties

makes it a great herb for arthritis, diabetes, psoriasis and herpes-related

nerve damage.

Prevents & Treats Blood Clots: Cayenne pepper also helps reduce

atherosclerosis, encourages fibrinolytic activity and prevents the formation

of blood clots, all of which can help reduce the chances of a heart attack or

stroke.

Detox Support: Cayenne is a known circulatory stimulant. It also increases

the pulse of our lymphatic and digestive rhythms.

Possible Anti-Cancer Agent: Studies done at the Loma Linda University in

California found that cayenne pepper can prevent lung cancer in smokers.Other studies have also shown a similar reaction in cayennes ability to

inhibit liver tumors.

Supports Weight Loss: Scientists at the Laval University in Quebec found

that participants who took cayenne pepper for breakfast were found to have

less appetite, leading to less caloric intake throughout the day. Cayenne is

also a great metabolic-booster, aiding the body in burning excess amounts

of fats.

Improves Heart-Health: Cayenne helps to keep blood pressure levels

normalized. It also rids the body of LDL cholesterol and triglycerides.

(source:http://www.globalhealingcenter.com/natural-health/benefits-of-

cayenne-pepper/)

Raw Lime Dark Chocolate PistachioCheesecake

http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/


11/27

Raw Lime Dark Chocolate Pistachio Cheesecake

Crust

1/2 cup raw pistachios, soaked and dried

1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut

or pistachios)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt

10-12 soft medjool dates, pitted and chopped

Filling:

1 cup raw cashews (preferably soaked overnight and drained)

1 cup diced avocado

1 cups young coconut meat (or additional soaked cashews if unavailable)

1/4 cup lime juice

2 Tbsp organic lime zest

1/4 cup coconut water (or filtered water)

1/2 cup raw coconut nectar, raw agave nectar or raw honey

1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean



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1/4 cup raw cacao powder

1/4 cup chopped raw pistachios

for garnish, chopped raw chocolate, raw pistachios and a lime slice

Lightly coat a 6 inch spring form removable bottom pans with coconut oil.

To prepare the crust, process pistachios, buckwheat and sea salt in a food

processor until the nuts are fine crumbs, then add the dates and process

until the mixture holds together when squeezed between your fingers (if

not holding together, add more dates). Firmly press crust into the bottom

of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with avocadoes,

coconut, lime juice, lime zest, coconut water, coconut nectar, sea salt andvanilla in a food processor and blend until smooth and creamy. With the

processor running, add the coconut oil, and process for a minute until

blended. Remove half the filling from the food processor and place in a

bowl. Add the cacao powder to the remaining half in the processor. Process

until well blended and place in another bowl.

To assemble cheesecake, pour half the chocolate filling over the crust, then

scatter over 1/4 cup chopped pistachios. Pour the remaining chocolatefilling over. Pour the lime filling over that and smooth the top. Place the

cheesecake in the freezer to firm up for about 4 hours. Once ready to serve,

scatter pistachios and raw chopped chocolate around the edge on top of

the cake, and place a lime slice in the middle (or you can be creative and

arrange it in your own way). Store leftover cake in the fridge!

Via: fragrantvanillacake

Seafood Salad Spread



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Seafood Salad Spread

1/2 cup raw sunflower seeds, soaked for at least 30 mins.

1/2 cup raw cashews, soaked for at least 30 mins.

1/2 cup tomato, diced

1/3 cup chopped carrot, (1 medium)

1 Tbsp lemon juice

1 Tbsp Braggs Amino Liquid (Tamari or Nama Shoya)

1 Tbsp nutritional yeast2 tsp kelp powder

1 tsp coconut oil

1 Tbsp chopped white onion

1/4 tsp sea salt

Place all of the ingredients listed above in the food processor. Blend until it

makes a nice spread consistency.

Store in an airtight container in the fridge for approx. 3-5 days.



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This spread would be wonderful served on raw breads; spread on raw

crackers, used as a veggie dip, rolled up in a wrap and great in making raw

Nori rolls!

As with most raw foods that are blended, the flavors tend to intensify as

they sit. So keep this in mind as you taste test it.

Via: nouveauraw

Easy!



15/27

Apple, Beet, Fennel, & Walnut Salad with

Balsamic Vinaigrette

Apple, Beet, Fennel, & Walnut Salad with Balsamic Vinaigrette

Salad1/2 cup Walnuts, roughly chopped



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1 red beet (uncooked), peeled and coarsely grated

1 fennel bulb, sliced or diced...a few frods reserved for garnish

1 fuji apple, or hard crisp apple or pear of choice, cored and diced

Handful of mint leaves, roughly chopped

Arugula or spinach

Dressing

1 tablespoon of organic, extra virgin olive oil

3 tablespoons of organic balsamic or red wine vinegar

1 organic, fresh Italian parsley leaf or approximately three organic, fresh

common thyme leaves. You may choose a combination of two herbs.

Via: the farmacy

Falafel patties



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Falafel patties

2 cups of chickpeas (soaked overnight and drained)

2 cups of sunflower seeds (soaked overnight and drained)

1 cup of carrots (cut in large chunks)

1 cup of leeks

2 garlic cloves

1/2 teaspoon of curry

1 teaspoon of dried oregano

1 teaspoon of dried thyme

1 cup of fresh cilantro

1/2 tablespoon of olive oil

Pinch of Celtic saltJuice of half a lemon

Put all the ingredients in a food processor using the S blade and process

until you achieve a fine and sticky consistency. Place the falafel patty on a

collard green leaf and layer your favorite fresh veggies on top. You can use

tomato, shredded carrots, red cabbage and clover sprouts.

You can also add some no-bean cilantro hummus or a touch of cashew dipto make it extra scrumptious.

Via: theglobalgirl

Tropical Papaya Batido (fruit shake)



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20/27

Tropical Papaya Batido (fruit shake)

1 1/2 cups fresh papaya, chilled

1 medium banana

2 cups fresh squeezed orange juice (from 1 1/2 navel oranges)

squirt of lime (optional)

crushed ice (optional)

Squeeze the orange juice and set aside. Place the cut up papaya, banana

and fresh orange juice into the blender and blend until smooth. If you wish

you can squeeze some fresh lime juice. Serve over ice or keep chilled in the

refrigerator.

Via: skinnytaste

Raw Black Bottom Cupcakes

Raw Black Bottom Cupcakes



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Cake:

1 cup raw almond meal

1 cup sprouted oat flour (or additional almonds)

1 3/4 cups dried shredded unsweetened coconut

1/4 tsp sea salt

1 tsp pure vanilla extract

12 medjool dates, pitted

3 small organic bananas, mashed

1/4 cup plus 2 Tbsp raw cacao powder

Cream filling and frosting:

1 1/2 cups raw cashew pieces (preferably soaked overnight)

1/2 cup coconut water

1 tsp cider vinegar

2 cups fresh young coconut meat (or additional soaked cashews if not

available)

1/4 cup plus 2 Tbsp raw coconut or agave nectar or raw honey

1/2 tsp sea salt

2 teaspoons vanilla and seeds of half a vanilla bean

1/2 cup raw coconut oil (warmed to liquid)

1/2 cup chopped raw chocolate1/4 cup raw cacao powder

For the cake, combine the almond meal, oat flour, and coconut in the food

processor and process until finely ground like flour. Add sea salt, vanilla,

and dates and process until well combined and dates have blended into the

flour. Add the bananas and process until smooth. Add raw cacao powder.

Process until well combined and blended.

Spread out into a square about 2 inches tall on a lined dehydrator sheet.

Dehydrate at 115 for about 12 hours, then remove and use a round cookie

cutter to cut out 8 circles. Place back in the dehydrator and continue to

dehydrate until dry, but still moist in the center like cake about 2-3 more

hours. Remove from dehydrator, let cool, then using a pearing knife,

carefully cut out the centers, down about an inch.

For the filling and frosting, combine the cashews, coconut water, vinegar,

sea salt, agave nectar, and vanilla anc process until smooth. Add the

coconut oil slowly with the motor running (If the mixture starts to separate



22/27

and clump, the filling is too cold to emulsify the oil, so warm some of it and

process again).

Remove 1/3 of the cream mixture and stir in chopped chocolate. Spoon this

mixture into the centers of the cupcakes. Place in the freezer to set, about

3o minutes. Place the remaining cream back in the food processor and add

1/4 cup raw cacao powder.

Process until smooth, then place in the freezer until it is frosting

consistency, about 20-30 minutes. Place in a pastry bag, and pipe over the

cupcakes, covering the filling.

Via: fragrantvanillacake

Citrus Rosemary Salad



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Citrus Rosemary Salad

1 medium organic Cara Cara orange



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1 medium organic navel orange

1 large organic ruby red grapefruit

1/2 cup fresh organic pineapple, small diced

1 TBSP fresh organic rosemary leaves, fine chopped

1/2 tsp fresh organic flat leaf parsley, fine chopped

1 organic Meyer lemon

2 cups fresh organic pea pod shoots

With a micro-plane, zest the Cara Cara and navel oranges, reserve the zest.

Now peel both, small dice the fruit and place in a large mixing bowl,

discard the pith. Peel the grapefruit and small dice the fruit, place in the

mixing bowl, save the peel for another recipe. Add the diced pineapple,

chopped rosemary, and chopped parsley. Zest the Meyer lemon and add it

to the bowl. Now juice the lemon over the fruit in the bowl and mix well.

Cover and refrigerate for 1 hour. When you are ready to serve, first wash

and spin dry the pea pod shoots. Evenly distribute the pea pod shoots on

your serving plates and evenly distribute the citrus salad on top of the

shoots, as shown in the picture above. ENJOY!!

Via: jarohoney

Raw Asparagus and Mushroom Salad withWalnuts and Miso Dressing



25/27



26/27

Raw Asparagus and Mushroom Salad with Walnuts and Miso Dressing

1 bunch thin asparagus spears, trimmed and bottom half peeled if stalks

arent pencil thin

3 oz/ 85g baby portabella (cremini) mushrooms, cleaned and patted dry

1 Tablespoon light white or yellow miso, (organic and non-GMO)

1 tbsp apple cider vinegar

tsp raw honey

1 tbsp mild flavored olive oil (or walnut oil if you prefer)

1 tbsp water (or more if necessary to thin dressing)

1/4 cup/ 28g walnuts

Working with 1 asparagus spear at a time, slice spears on the diagonal to

create very thin slices. Transfer to a medium bowl (snap oftips as you get

to the end of the spears and add to bowl). Shave mushrooms with a

mandolin to create paper thin slices and add to bowl as well.

Combine miso, rice vinegar, honey, oil and water in a small bowl and

briskly whisk until well blended and a pourable consistency (add more

water to thin if necessary).

Drizzle miso dressing over shaved mushrooms and asparagus and toss to

coat.

Divide asparagus salad among plates. Top with walnuts and serve.

Via: gourmandeinthekitchen

Kefir Breakfast Pudding



27/27

Kefir Breakfast Pudding

1 cup kefir

1/2 tbsp chia seeds

1/4 cup oatmeal

Any fruit; bananas, strawberries, blueberries, raspberries, peaches, etc.Extra for topping.

Sweetener *Optional

Add kefir to a a 1/2 quart canning jar.

Add all ingredients in jar.

Cap jar with a lid and shake vigorously.

Place in refrigerator over night. In the morning you can add more fruit or

sweetener of your choice.

Via: culturedfoodlife

For Kefir, see:www.yemoos.com

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raw food recipes - made with life energy

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