Chef Johan's Raw & Tasty

Posts Tagged ‘raw food cookbooks’

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.

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

Ingredients

1 cup raw sunflower seeds

1 tbsp fresh lemon juice

1/4 tsp salt

1/3 celery stalk

1/8 medium onion

1/3 carrot

2 tbsp minced fresh parsley

seasonings as desired

Directions

Soak the sunflower seeds for at least 1 hour until soft.  In food processor combine onion, celery, and carrot, and chop until fine.  Add the soaked sunflower seed, salt,  parsley, and any desired seasonings.  Process till finely chopped (do not over-process or the end result will be a pate which makes a great dip).  Serve by itself,  stuffed into a tomato, bell pepper, mushroom, or rolled in a lettuce leaf.

Ingredients:
1 small head of cauliflower
1 turnip, small dice
1 carrot, small dice
1 tbs. garlic, minced
1 tbs. shallot, minced
2 dried apricots, diced
2 dates, diced
4 leaves dinosaur kale, chopped
2 tbs. pine nuts
2 tbs. olive oil
1 tbs. nama shoyu
1 tbs. tamarind, soaked at least 30 minutes in 3 tbs. water
2 tsp. cumin seed
2 tsp. corriander seed
1 tsp. fresh tumeric root
1 tbs. cilantro
1 tbs. mint
1 jalapeno, minced

Preparation:
To prepare the cauliflower, you want to break it down to the smallest piece you can — the best way we’ve found is to grab a large piece and start by snapping off the big stem and begin to “flake” the smaller pieces off by working around the head using your thumb to pull them apart. It’s a little tedious to be sure, but you really want small pieces here. Add them to a large mixing bowl.

Dice the carrot, turnip, dates and apricot into small 1/4″ pieces. Mince the jalapeno, shallot and garlic. Shred the kale into 1/4″ strips. Add all of these plus the pine nuts to the cauliflower mixture.

Add the olive oil and nama shoyu, stir to combine.

Push the soaked tamarind pulp through a fine mesh strainer over the bowl. Stir to combine.

Add the freshly ground cumin seed, coriander seed, grated turmeric root, black pepper, chopped mint and cilantro. Stir to combine.

Check for seasonings — it may need a pinch of sea salt to balance the tamarind.

At this point you could eat it as is — or you can dehydrate it for two hours at 105F to bring all of the flavors together. You may need two dehydrator shelves so it lays in a single layer.

These are wonderful to serve for an impressive meal. They are VERY easy to make, but look and taste much more gourmet.
Serves 6

Wraps
4 C organic corn (fresh or frozen, whichever is available to you)
1/3 C ground flax seeds
1/4 C ground sunflower seeds
1/4 C orange juice
1/4 C lime juice
1/2 tsp. minced garlic
1/2 tsp. sea salt

Preparation:

Place all ingredients in a food processor and blend until smooth. Pour out to about 1/8″ thickness onto a non-stick dehydrator sheet and place in a dehydrator for 3 hours at 110 degrees. Carefully peel off wraps and flip onto mesh dehydrator screen and continue drying for one more hour. Cut into large squares and place veggie filling* in center. Roll up, top with favorite salsa or avocado sauce and enjoy.

*Our “recipe” for the filling is nothing more than a variety of favorite minced veggies (such as spinach, carrot, squash), a little onion and some seasonings.

Recipe provided by Purely Delicious Magazine

These lettuce wraps have a hint of Mexican spiciness to them, hence the “burrito” simile. These wraps make a great entree for a meal or a raw food potluck.

Ingredients:

• 2 very ripe avocados
• 3 tomatoes, diced
• 1/2 jalapeno pepper, diced
• 2 tbsp yellow onion, diced
• 3 cloves fresh garlic, minced
• 1/4 cup fresh cilantro, chopped
• kernels from one ear raw corn
• 2 tsp fresh lime juice
• 6-8 large lettuce leaves

Preparation:

In a medium sized bowl, mash the avocado.

Add remaining ingredients and stir until well mixed.

Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!

This delicious and simple raw food recipe from Cherie Soria and Living Light Culinary Arts Institute
Serves 4

Crust
2 C macadamia nuts
2 C packed fresh basil leaves
2 T coconut oil
1/2 tsp. Himalayan crystal salt

Tomato Topping
6 lg heirloom tomatoes, sliced 1/8″ thick
1/4 C capers, packed in olive oil
1/4 tsp. Himalayan crystal salt

Preparation:
To make the crust, put the macadamia nuts into a food processor outfitted with the “S” blade, and process to a fine powder. Add the salt, basil leaves and coconut oil and continue grinding until the mixture becomes sticky. Do not over process.

Press the crust mixture firmly into four small tart pans. Place tomatoes attractively over the crust and sprinkly with salt and capers. Serve immediately.

Recipe provided by Cherie Soria - www.RawFoodChef.com