RawFoodBlog

Tarragon, also known as dragon’s wart, is used especially in French cuisine where it is called the ‘King of Herbs’. There are two types of tarragon, French tarragon and Russian tarragon. French tarragon is the best type for cooking as it has a much stronger flavour. Russian tarragon  has a milder and weaker flavour yet it may be better for salads. Recently studies proved that one of the components of tarragon is eugenol, which is in fact a strong anaesthetic and pain reliever. T he Greeks used tarragon to treat toothache. It is an excellent source of iron, calcium and manganese. Tarragon is mainly used to treat stomach disorders and also acts as a mild anaesthetic and sedative.

Tarragon Dressing- on youtube – http://youtu.be/v-maIZdmKDg
Makes about 1 cup.

Ingredients:

¼ cup Dijon mustard
¼ cup water/coconut water
2 T lime juice
2 T sweetener – Stevia, honey, maple syrup, coconut syrup
2 T dried tarragon
½ teaspoon garlic powder
½ teaspoon sea salt

Instructions:

Blend all ingredients or whisk by hand until well combined. Toss with a beautiful salad or mixed masala bowl.

http://www.helpwithcooking.com/herb-guide/tarragon.htmlTarragon is also said to:

• Stimulate the appetite and therefore can help treat eating disorders such as anorexia and bulimia.
• Numb aches and pains due to its anaesthetic properties.
• Act as a mild sedative and sleep inducement.
• Treat hyperactivity and promote calmness, especially when taken as a tea.
• Aid digestion, particularly the break down of meat fats and proteins.
• Release and flush out toxins from the body.
• Relieve stomach cramps, indigestion, wind and colic in babies.
• Ease menstrual pains.
• Alleviate rheumatoid and arthritic pain.
• Act as a laxative and relieve constipation.
• Help depression if taken with fennel.
• Help people with heart problems and obesity if taken as a substitute for salt

Cranberry Coleslaw
on youtube – http://youtu.be/veQliFYtxi8
Ingredients:

1 cup shredded green cabbage
1 cup shredded purple cabbage
1 grated carrot
1/2 cup cranberries combined with 1/8 cup honey
1/3 cup diced red onion
options: dash of garam masala, celery salt or dill, 21 Seasoning Salute, caraway,1/8 tsp. turmeric

Ranch Dressing Ingredients:
1-1/2 c nuts (cashews)
soak them 12 hours, sprout 12 hours for a creamier dressing
Juice of 1/2 lemon
1/3 c cider vinegar
1/3 c olive oil
2-3 T coconut nectar, honey or 3 soaked dates
2 cloves garlic
1 t garlic pdr.
3 t onion pdr.
1 t dill
1 T sea salt
1/2 t basil
Add 3/4 – 1 c filtered water, rejuvelac or barley water while blending Then, mix in by hand:
1/4 c finely minced parsley
another 1/2 t dill, minced
Chill. It will thicken in the fridge.

Instructions:
Combine all vegetables. Combine dressing ingredients. Toss and serve.

Marinated Beets-

1-1/2 beets
1/4 onion
1 T apple cider or coconut vinegar (or more to taste, for sweetness)

Use the food processor, mandoline or shredder, or spiralizer to slice the beets and onions to desired shape. Pour into a bowl.
Add apple cider vinegar and mix well. The longer it sits, the softer they’ll be!

on youtube-http://youtu.be/0WOS-fcfsWc

Today, I share a simple, straight forward Detox Salad that is refreshing, light and clean.It is full of vitamins and minerals to give the body an extra boost. It is also great because leafy greens are diuretic in nature and can help expel added water weight. Greens also help to bring balance to the system by adjusting pH, they also help eliminate any toxins that may be present and are loaded with vitamins that we tend to lack through the winter months.

Detox Salad Recipe
- 4 cups any greens or baby lettuce
- 1/2 cup carrots, shredded
- 1/2 cup alfalfa sprouts
- 1 c. dandelion greens
-1/4 c. shredded beets, marinated, if desired
-1/2 apple, shredded
-1/4 cup walnuts, chopped, optional
-1/4 c. raisins, optional

Dressing
- juice of 1 lemon
- 1/4 c Stevia, coconut nectar or honey to taste
- 1 teaspoon fresh garlic, diced
-1/2 tsp. ginger
-4 drizzles of flax oil or extra virgin olive oil (optional)
-4 drizzles of your apple cider or coconut vinegar
-1/2 tsp. Bragg’s Kelp seasoning
-1/4 tsp. turmeric

-salt and pepper, herbs like rosemary, to taste

Arrange the greens on a plate and arrange the carrots, apples and sprouts in circular piles along the top of the plate like a rainbow – I like it all jumbled up but you can make it as you choose. Then, mix the dressing ingredients and drizzle on top.
Marinated Beets-

1-1/2 beets
1/4 onion
1 T apple cider or coconut vinegar (or more to taste, for sweetness)

Use the food processor, mandoline or shredder, or spiralizer to slice the beets and onions to desired shape. Pour into a bowl.
Add apple cider vinegar and mix well. The longer it sits, the softer they’ll be!

On youtube-: http://youtu.be/CqUn_FmIdQ0

Garden Herb Roll-ups

Talk about fresh taste—it just doesn’t get greener than this! A super fast, delicious, nutritious snack to enjoy in a romaine or collard leaf boat, and also wrapped inside your favorite tortilla. This roll-up is full of flavor with a fresh herb and pumpkin seed pâté and marinated veggies. The garden herbs are warming and stimulating to increase the flow of oxygen-rich blood to your head.
Ingredients

For the wraps:
6 large collard leaves

For the Pumpkin Seed Pâté:

1-2 cloves of garlic
Juice of 1 lemon
1 cup soaked and sprouted pumpkin seeds
¼ cup flax oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill
1/8 tsp. turmeric

For the Marinated Veggies:
2 stalks celery
1 cup shredded carrots
¼ cup onion, very thinly sliced red or green
2 tablespoons flax oil
2 teaspoons lemon juice
1 tsp. 21 Seasoning Salute
1/2 tsp. Rosemary
1/2 tsp. Bragg’s Seaweed Salt
¼ teaspoon salt
black pepper to taste

Instructions:

For the Pumpkin Seed Pâté:

1) Place the garlic and pumpkin seeds in your food processor fit with the s-blade. Process to chop.
2) With the blade running, add the lemon juice until the mixture is creamy.
3)Add the herbs and seasonings and pulse to finely chop the herbs. Scrape into a bowl.

For the Marinated Veggies:

1) Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:

1) Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem.
2) Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
3) Top with ½ cup of the marinated veggies.
4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!

http://renegadehealth.com/blog/2012/03/19/awesome-quinoa-salad/

4 cups of quinoa, rinsed well, cooked and cooled (He and Ann Marie cook their quinoa. You could sprout it by soaking for 8-12 hours, then sprouting for 1 – 1 1/2 days.)

To cook quinoa in rice cooker add 4 cups of quinoa to 4.5 c of water, put on white rice setting.

On the stove add 4c quinoa to 6.5c water bring to boil and allow to simmer slowly with lid on for 12-15 until water is absorbed and quinoa has expanded with little rings around it

Veggies:

There are no rules here, use what you have, I like crunchy and below is what i used on the video

5 carrots diced
5 stalks celery diced
1.5 apples diced
4oz sugar snap peas diced
1 red bell pepper diced
Fresh organic corn (we didn’t have corn in the video but it is a delightful addition both for flavor and color)

Dressing:

Again this is a large portion but it does keep very well. Basically half and half oil and a small amount (proportionately) of maple syrup. take to work in a jar and leave in the fridge for days when you don’t have time to take lunch. Grab a to go salad and use your own organic dressing.

1/2 cup olive oil
1/2 cup balsamic (I love fig balsamic)
2 tbsp maple syrup
Himalayan salt and pepper to taste
Crushed garlic (optional)

Whisk dressing ingredients together or put in jar and simply shake up (it’s that easy!) Dress only the portion of salad you wish to eat and store remainder separately for up to 5 days (dressing will keep longer). Top with avocado and add some sliced almonds (toasted is nice) or pine nuts and enjoy

You can get more from Shivie here: www.thecookandbutler.com

And on Facebook https://www.facebook.com/timetoocuppy

Smoky Red Pepper, Chickpea, and Tahini Dressing

Makes about 2 cups

1/2 c. sprouted chickpeas
1 cup chopped red pepper
1/2 cup water
1/2 cup tahini
Juice of 2 small lemons
1 tsp salt
1/2 tsp smoked or Hungarian paprika
1/8 tsp. turmeric

Blend all ingredients together on high till creamy and smooth.

Serve over salad of choice.

http://budgetbytes.blogspot.com/2012/02/crunchy-asian-salad-726-recipe-121.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Total Recipe cost: $7.26
Servings Per Recipe: 6-8
crunchy asian salad $7.26 recipe / $1.21 serving
via Budget Bytes by Beth M on 2/6/12

Cost per serving: $1.21 (assuming 6 servings)
Prep time: 20 min. Cook time: 0 min. Total: 20 min.

INGREDIENTS COST
1 recipe sesame ginger dressing $2.87
1 small head red cabbage $1.92
2 medium carrots $0.42
1/2 bunch green onions $0.60
1/2 bunch cilantro $0.65
1 cup peanuts $0.80
TOTAL

Sloppy Joes
on youtube -http://youtu.be/ZLxEUSjOBh8

These are the sweet – good-for-you version of the classic Sloppy Joes, made vegetarian stye. The mushrooms and walnuts give them a meaty taste. The sweet raw ketchup adds the kick!

For the buns – use lettuce or beet leaves, or make sprouted wheat/rye buns – see Essene Bread on blog or youtube.
(4 c. sprouted wheat/rye + 2 1/2 tsp. each of caraway, dill and Italian herbs, 1/4 c. Bragg’s, 1/4 c. coconut nectar – Dehydrate 105 degrees for 4-8 hours.)

Joes:
1/2 c. walnuts
1/4 of a red bell pepper
1 tsp. onion powder
1 carrot
1 stalk celery
1 clove garlic
1 1/2 c. mushrooms
Chop in food processor. Add raw ketchup by hand:

Raw Ketchup:
8 sundried tomatoes
2 tomatoes
1/2 c. honey
1 T. Bragg’s amino acids, Nama Shoyu or Crystal Aminos
1/4 inch tamarind or 1/4 c. soaked raisins
1 T. apple cider vinegar
1 tsp. onion powder
1 T. olive oil
1/2 tsp. each or rosemary, salt, chili powder, oregano, cayenne
Blend. Add to vegetable -walnut mixture by hand.

Raw Sweet Potato Casserole
on youtube-http://www.youtube.com/watch?v=clNOZfXSVnY

Creamy, slightly sweet casserole topped with pecans
Ingredients:
1 cup pecans soaked overnight, then drained and dehydrated with 1/4 c. honey and 1 tsp. salt (optional)

3 cups peeled and chopped sweet potatoes
1/2 cup water, barley water or almond milk
1/2 cup dates, soaked for about 20 minutes
1 teaspoon cinnamon
dash vanilla power

Directions:
1. Line a casserole dish with your choice of 1 banana, 1/2 an apple or pear, 1 c. pineapple or mango, 2-3 dates chopped

1 Put potatoes, water/milk, dates, cinnamon and vanilla in processor and puree till smooth.
2 Pour over fruit into a casserole dish.
3. Sprinkle pecans over the potato mixture.
Eat now or warm in the dehydrator at 105 degrees for 2 hours until warm.