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.
3) Put the liquid into a
wide-mouth glass jar, add 1 T lemon juice or Rejuvelac, cover with cheesecloth or sprout lid, and let
sit at room temperature for 8 hours (less in hot weather).
4) Add berries, a tsp. of honey, honey and vanilla, agave and cinnamon, whatever you like! My daughter made some almond peach yogurt today. She sweetened it with pineapple juice and instead of putting water inshe put the rest of her ginger tea.
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.
Juice from 1 coconut (Young Thai coconuts are out of this world!)
1⁄2 cup coconut cream, scraped from inside the Thai coconut
1⁄3 cup powdered Stevia
3 drops Lemon Stevia liquid, or lemon extract, one tsp.
shredded coconut for top
Cut each avocado in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and transfer the avocado flesh to the bowl of a food processor or blender. Add the remaining ingredients to the food processor and blend for 2 minutes, until completely smooth.
Transfer the mixture to an ice cream maker and churn for 20 to 30 minutes, according to the manufacturer’s directions.
Remove the churned ice cream from the ice cream maker and transfer to a freezer-safe container. Cover and freeze the ice cream for at least 2 hours or until you are ready to serve.
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.
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!
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.
Servings: 18-20 medallions
· 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)
Stuffed Avocados with Sprouted Quinoa, Tomatoes and Parmezano -
so full of protein, fat, sprouts and fruit, it’ll last you all day!
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.
This site is to share recipes and articles on living, vegan
raw food. Articles and videos can be found on the net.
The contents and opinions found on this site are in no way intended to treat, cure, or diagnose any medical and/or health issues. This site is intended to share ideas and opinions, and we encourage you to make decisions and choices related to your health responsibly. This website is not to take the place of the advice of your M.D. or N.D.
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