RawFoodBlog

Pine Nut Yogurt-To see Dorothy make pine nut yogurt, go to: http://www.youtube.com/watch?v=yFOqLHaISHo

1 cup pine nuts
3/4 c. filtered water
additional filtered water for soaking

1) Soak pine nuts overnight in filtered water. Drain, rinse, and
let sprout for 8 hours-12 hours

2) Rinse again. Put the nuts into a blender with water and blend to a fine cream.

Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to
5 days in the refrigerator.

2 c. almonds, soaked overnight
1/2 c. chopped fresh cilantro
1 tsp. cumin
3 dates, soaked for 20 minutes
1 tsp. coriander
1 tsp. salt
Puree in food processor, shape into rounds and dehydrate 6 hours, turn
and dry another 6 hours.

Ann Wigmore’s (one of the original founders of the wheatgrass movement) favorite energy soup recipe
Blend together until smooth:
- 2 cups Rejuvelac (or other fermented beverage) – to prevent oxidation and provide B complex vitamins
- 1 tablespoon dulse or other seaweed – for minerals
- 1 1/2 apples – set aside another 1/2 apple to grate into soup at the end
- 1/2 cup sprouts (lentils and green peas) – for enzymes
- 2 cups wild edible greens such as lambs quarters and purslane (lambs quarters are a leafy green, not something from a sheep)
- 2 handfuls of chlorophyll-rich greens such as celery tops, parsley and beet tops Add an avocado and blend.

Stir in 1/2 a grated apple, then enjoy.

2-3 T apple cider vinegar or your seasoned rice vinegar
2 T Coconut Aminos, Bragg’s amino acids or Soy Sauce
1/2 tsp. grated ginger
2 garlic cloves, minced
1/2 jalapeno pepper or 3 pepperoncinis, minced
2 green onions, minced
1/4 c. dried cilantro
Mix all and pour over wild rice dishes with Chinese vegetables!

Butternut Squash Soup
1 and 1/2 cups water (1/2 apple juice or mango or apricot juice works too!)
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix. Blend twice for a hot soup!

http://www.mindbodygreen.com/0-9155/raw-recipe-chocolate-acai-energy-bars.html

Raw Recipe: Chocolate Acai Energy Bars

BY SIMONE DURAND
APRIL 26, 2013 7:13 AM EDT

As the seasons change and we progress into summer, most of us naturally get more active. We go out for hikes, walk the trails, and the kids try out new sports.

I like to be prepared when I’m on the go. The last thing I want to do is resort to a highly processed protein bar or pay $3 or $4 for a half-decent natural bar.

So I make a big stack of these and I’m set for a week or two. Packed with antioxidants, vitamins, minerals, fiber and omega-3s, no store-bought bar will come close. Best of all, they’ll stay fresh in the fridge for weeks. Oh, and did I mention they’re nut free? Any of you with nut allergies can indulge in these too.

Prep: 15min

Servings: 18-20 medallions

Ingredients:

• ·        1/2 cup pumpkin seeds
• ·        1/2 cup hemp seeds
• ·        1/2 cup sesame seeds
• ·        1 cup unsweetened coconut flakes
• ·        1 cup of pitted dates/prunes, soaked in a little water to soften if needed
• ·        1/2 cup raisins (optional if you like it sweeter)
• ·        1/4 cup extra virgin coconut oil
• ·        1/4 cup raw cacao
• ·        3 tbs acai powder
• ·        1 tbs cinnamon
• ·        pinch of Himalayan pink salt
• ·        pinch vanilla powder or extract

Instructions:

In a food processor start by adding the seeds one after the other, pulse till coarse. Add coconut flakes and rest of the dry ingredients. Mix well

Add the fruit and pulse till paste forms. It should be getting gooey now.

Melt the coconut oil and slowly pour in while the food processor is running, followed by the vanilla extract. A ball will start to form.

Scoop out on parchment paper and roll into a sausage shape. Wrap up and set in fridge for 30 minutes to harden. Cut into 1-inch slices.

Store in an airtight container in the fridge. You can slice them as you need or pre-slice and store them individually wrapped in cling wrap for an on-the-go snack.

1=2 avocados

3-4 Tbsp raw cocao or carob
5-6 Tbsp raw liquid sweetener (honey, coconut nectar, etc…O
dash vanilla powder
1 T chia soaked in spring water, or 1 heaping T. Irish Moss gel

Garnishes: coconut, hemp seeds, raspberries, flax seeds

Stuffed Avocados with Sprouted Quinoa, Tomatoes and Parmezano -

so full of protein, fat, sprouts and fruit, it’ll last you all day!

Serves 2-4
Prep time: 15 minutes
INGREDIENTS
2 ripe avocados  – cut in half, fill with quinoa and tomato. sprinkle with Parmezano
2 cups sprouted  quinoa (soak 2-4 hours, drain, sprout  12 hours – 1.5 days, washing  often)
1 medium-sized tomato, diced
1/4 cup Parmezano – walnuts, nutritional yeast and garlic/lemon (see this blog)
Salt and pepper, to taste

Avocado Selection Tip: Place the avocado in the palm of your hand and squeeze gently. If it gives a little to your touch, it’s ripe and should be used right away. If it feels hard, it’s not ripe, so place in a brown bag and store in a dark place for two days. Don’t refrigerate.