Chef Johan's Raw & Tasty

Archive for the ‘Raw Food Recipes’ Category

Raw food can be EASY!

Spiralizers can be found for sale HERE.

Ingredients

Directions

Soak the macadamia nuts in water overnight. Drain and rinse a few times.

Soak the raisins in water for 1-2 hours – no longer! We just want to soften them slightly.

Combine all ingredients in a blender except pumpkin and psyllium husks. I have an eight-cup Vita-Mix – which is pretty big – and I had to do this in two batches. Blend until the mixture is perfectly smooth.

Now is a good time to add the pumpkin. Blend until smooth.

Most blenders will not be able to handle blending in the psyllium husks at this point, so transfer the filling to a bowl and whip in the psyllium by hand. Once the psyllium is well combined, quickly pour into the pie shell. Refrigerate for a few hours until stiff; overnight if possible.

Hemp Hummus Recipe

by Julie Morris

Ingredients

1 1/2 Cups Garbanzo Beans or Chickpeas (pre soaked and cooked until soft)
4 TB Hemp Seeds
1 TB Hemp or Flax Oil
1 Tsp. Garlic Powder
1/3 Cup Lemon Juice
1/2 Tsp. Salt
2 TB Tahini (sesame paste)

Method

This recipe is very simple and fun, just take all the ingredients and place them in a food processor or blender and mix them until they have a creamy texture. This healthy treat goes great with crackers or raw vegetables. A very creamy and healthy version of hummus, with a major load of protein, provided by the hemp seeds.

Benefits of Hemp Oil

Hemp oil has long been recognised as one of the most versatile and beneficial substances known to man. Derived from hemp seeds it has been regarded as a superfood due to its high essential fatty acid content and the unique ratio of omega3 to omega6 and gamma linolenic acid (GLA) – 2:5:1. It is this ratio that is believed to be optimal in terms of improving skin conditions such as eczema, psoriasis and acne. It has been reported that those using hemp oil as a supplement begin to experience noticeably softer skin, stronger nails and thicker, smoother hair after only a few weeks.

Hemp oil is also the only food oil that contains not only omega3, omega6, but also GLA. This GLA content means that hemp is a rival to Evening Primrose Oil as well as flax seed oil, as GLA is the main EFA that is believed to relieve symptoms of pre-menstrual tension (PMT).

Hemp oil is also ideal for those who are concerned about taking fish supplements due to the reported contamination of fish with mercury and other toxins. This is particularly prevalent for pregnant women and nursing mothers who are looking to reduce their fish intake but still maintain a desired level of EFAs.

Source: www.gliving.com

Tossed Crunchy Sweet and Sour Salad

I made this delicious salad  for quick dinner last night and it was just too good no to share.

Ingredients

1/3 head nappa cabbage, thinly sliced
1 bunch watercress , stemmed
1 bunch spinach leaves, stemmed and sliced
8 ounces mung bean sprouts
3 ounces snow peas, cut into strips lenghwise
4 red Thai or serrano chillies, thinly sliced
4 cloves garlic, pressed
4 tablespoons fresh lime juice
4 tablespoons nama shoyu
4 tablespoons organic sucanat, (may substitute with other sweetener)
4 tablespoons canola oil

Garnish
4 green onions, cut into strips
1 handful fresh mint, cut into strips
1 handful fresh basil, cut into strips
1/4 cup jungle peanuts or your favorite nut, chopped coarsely

Method

Combine the first 11 ingredients in a large bowl and toss until ingredients are evenly mixed. Sprinkle with the herbs and nuts to garnish.
Servings: 6
Source: Adapted from World Food Cafe

Photo: Two Sisters, Two Suppers

I found this wonderfully delicious recipe for Sunflower Sprouts on Two Sisters, Two Suppers.  I leave out the cheese and use raw pecans to keep the recipe raw.  Click HERE to continue to the recipe.

This gorgeous salad from Whole Foods flourishes with an herbal boost from infused oil.

• 3 carrots grated (about 2 cups)
• 6 ounces sunflower sprouts (about 3 cups)
• 1 small head radicchio, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 2 to 3 tablespoons Basil and Green Peppercorn Oil

Ingredients

• 1 cup sunflower sprouts (or sprout mix)
• 1/2 cup chopped parsley
• 1/4 cup macadamia cream*
• 1 tablespoons tomato powder
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dill weed (or other spice of choice)
• 1/2 small red onion, diced
• 1 tablespoon curry powder
• salt
• pepper
• 1 tomato, diced

Directions

1. Mix all ingredients together.
2. Sprinkle diced tomato on top.
3. and serve.

*For macadamia cream: Put 1/2 cup of macadamia nuts, 1 cup of water, 1 tbsp lemon Juice, 1 tsp salt in a high speed blender such as the Vita-Mix, and blend until the consistency of cream.  Add water if needed, it will set thicker once it’s refrigerated.

Salad:

1/2 bunch kale

2 cups sunflower sprouts

1/4 c black olives, pitted

Dressing:

pinch thyme

1-2 T sunflower, flax, or olive oil

1-2 tsp ume vinegar* or lemon juice

fresh cracked pepper

Optional: garnish raw sunflower seeds

Directions:

1. Wash kale well.  Cut out the rib from each leaf, then coarsely chop leaves.  Place chopped kale in large bowl, add a pinch of salt and massage the kale until leaves are soft and bright green.
2. Cut sunflower sprouts from tray and wash.  If they are long, cut sprouts in half.
3. If desired, slice olives.
4. In small bowl, whisk together oil, ume vinegar/lemon juice, and thyme until well mixed.
5. Arrange kale, sprouts, and olives in 1 large serving bowl or in 2 smaller bowls.  Drizzle dressing over salad, and sprinkle on fresh cracked pepper.  Garnish with sunflower seeds, if desired.