Raw Living Foods


Epic Raw Vegan Salad Dressing

This recipe is a favorite of mine! A delicious and healthy dressing to mix with your large dinner bowl of greens and veggies. This can also be eaten as a soup. 

Ingredients:

  • 2 Navel Oranges Peeled
  • 1 Lemon Juiced
  • 3 Stalks Celery
  • 1/4 Onion
  • Thumb of Ginger Peeled
  • 1 Avocado
  • Handful Cilantro
  • Handful Basil
  • 1 Red Bell Pepper
  • 1/2 Teaspoon Cayenne

Directions:

Using a high speed blender, place the peeled oranges in first and then add the rest of the ingredients. Blend until smooth. Pour into your large bowl of greens and veggies and enjoy the abundance of living foods!

Raw Vegan Blueberry Pie It’s so easy to make in just 2 easy steps! In order to make this recipe, you will need a high speed blender as well as a food processor and a pie dish. Ingredients for the Crust: 1.5 Cups of Pecans 25 Fresh, Wet Medjool Dates 1 Teaspoon Cinnamon Directions for the Crust: Process ingredients in a food processor until they reach a crust-like consistency. Press the crust into your pie pan. Ingredients for the Blueberry Pie Filling: 1 Orange peeled 1 Cup Fresh or Frozen Blueberries 2 Ripe Bananas 25 Fresh, Wet Medjool Dates 1 Teaspoon Cinnamon Directions for the Filling: First add orange in blender, then add frozen blueberries, 2 ripe bananas, 25 dates, and 1 teaspoon of cinnamon. Blend until smooth and pour the filling into the crust and spread it in evenly. Freeze the pie for about an hour until it firms up. Serve chilled! Enjoy and share with family and friends!
These are Mung Beans that I sprout. Get into sprouting people! They are so full of life, and a less expensive way to be raw. Great travel food also, it’s like having a portable garden :) Click here for Soak + Sprout chart.
Coconut Wheatgrass Juice #1 Detoxifier, Alkalizer, Hydrator, Regenerator. This juice is like a blood transfusion. Ingredients Water from 3 Thai Coconuts 1-4 oz. Wheatgrass juice (depending on how strong you like it, I used 1 oz. for this juice) Mix and enjoy!
Raw Pesto PastaPasta 7 Zucchini spiralized Pesto (cuisinart or blender) 2 Oranges 1 Avocado 1/2 cup soaked Pumpkin or Sunflower seeds 3 cloves Garlic 1 inch Ginger peeled Bunch Basil Handful Spinach Handful Arugula 1 sprig Oregano Juice from 1 Lemon 1 tablespoon Apple Cider Vinegar Cauliflower “Cheese” (cuisinart) 1 Cauliflower Mix zucchini noodles, pesto, and sliced tomatoes. Top with cauliflower “cheese.” Serves four. Enjoy!
Eating melons in the sun is blissful.
My first jar of spicy Kimchi that I made yesterday. It will be ready in two weeks! Yumm. Kimchi also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, scallion or cucumber. Ingredients I used for my Kimchi: 3 Heads Napa Cabbage 2 Heads Bok Choy 15 Carrots 1 Large Daikon Radish 6 Cloves Garlic 1 Red Onion 4 inches Ginger Juice of 6-8 Lemons Directions: 1. Chop ends of Cabbages, Bok Choy, Carrots, and Radish. Peel Garlic, Onion, and Ginger. Juice 8 Lemons. 2. Shred all ingredients in a Cuisinart. You can also chop ingredients if you want bigger pieces. 3. Place all shredded ingredients in the largest bowl you have. 4. Mix all ingredients with clean hands and pour in lemon juice which I used instead of salt. Let it marinate in lemon juice for 10 minutes so the cell walls break down and the liquids are extracted. 5. Take a smaller bowl and press down hard on top of ingredients so the liquids are fully extracted. 6. Take your large sterilized mason jar (as you see in my picture, I used a specially made jar with a plastic cap attached to the top that controls the liquid flow), and start filling up your jar until it is filled to the top. As you’re filling the jar with your mixture, mash it down with your fist so that it is tightly compressed. Pour in liquid from your mixture until filled to the top. In order for the fermentation process to work, it needs to be submerged in liquid. 7. When the mixture and liquid are filled to the top of the jar, place a cabbage leaf on top to ensure it’s tightly compressed. Put the cover cap on tight and put the jar in a cool dark place for 2 weeks. Enjoy! Tip: You can empty a few capsules of probiotics into the mix to jump start the fermentation process so it takes 5-7 days instead of 2 weeks.
Lemon Ginger Blast (Super Cleanser) 6 Fuji Apples 2 Lemons peeled 2 inch Ginger 1 Bunch Celery 1 Cucumber 1 Bunch Dandelion Greens Handful Arugula 1 Sprig Mint
Creamy Kale Salad Part ll 1 bunch Green Kale chopped 3 large beefsteak Tomatoes chopped 1/4 Onion chopped 1/2 cup Mung Bean sprouts Handful Broccoli sprouts Creamy Dressing (Cuisinart or blender) 2 Navel Oranges peeled Juice from 1 Lemon 1 Avocado 3 cloves Garlic 1 sprig of Oregano, Sage, Rosemary, & Thyme Cauliflower “Cheese” (Cuisinart) 1 Cauliflower chopped, add to Cuisinart Mix all ingredients together with Creamy Dressing and top with Cauliflower “Cheese.” Let it marinate for 10 minutes so Kale gets softer. Enjoy!