Raw oatmeal

We use gluten free raw oat grouts, ordering them from Amazon.com
This is such an easy breakfast. We also use this recipe with buckwheat grouts and millet.

Ingredients: (serves 2, but only one serving for our son)
1 cup oat groats
2 cups filtered water
1 apple (or other piece of fruit)
2 tsp sweetener (we use maple syrup)
a dash of cinnamon
another piece of fruit (we use berries)

Directions:
1. soak the raw oat grouts in 2 cups of water overnight.
2. drain, rinse and drain the grouts the following morning
3. add apple and drained grouts to a food processor or high speed blender and blend until smooth
4. add sweetener, cinnamon, and berries
5. serve

fully raw curry

We love curry and this recipe is so easy.
Ingredients:
noodles
3-5 zucchini, spiralized, we used sprouted brown rice. We soaked the rice for 12 hours, drained, rinsed, and sprouted. Rinsing and draining twice a day for another 1-2 days (until tiny "tails" can be seen. http://www.culturesforhealth.com/how-to-sprout-brown-rice )

Curry sauce
3 peeled, navel oranges
2-3 cups orange cherry tomatoes
basil, rosemary, thyme, sage
1/2 cup sesame seed (next time we might use cashews instead)
1 inch of ginger
1 TBS turmeric
1/2 TBS curry powder
1 tsp of cumin
We added 1 clove of garlic
Blend in a high speed blender until creamy

Pour curry sauce on the sprouted rice, mixing together. We also added diced onions, tomatoes, and red bell peppers.

Her video is http://m.youtube.com/watch?feature=youtu.be&v=wJr0kuucDWY

We combine our seasonings for our curry powder
2 TBS cardamon seeds
2 TBS coriander seeds
2 TBS cumin seeds
(grind these three in a coffee grinder or use a mortar and pestle)
1/4 cup turmeric
1 TBS mustard powder
1 tsp cayenne powder

combine all the ingredients in a glass jar. Shake prior to using. This stores well for about 6 months. Grinding the seeds fresh instead of pre-ground yields a fresher flavor.

stuffed mushrooms with avocados

We made this vegan by using almond feta. http://heal-thy-self-cb.blogspot.com/2014/07/almond-feta.html

Ingredients:
1 pound of mushroom caps
2/3 cup of balsamic dressing (1/4 cup vinegar, 1/2 cup olive oil, 2 TBS honey, salt, pepper)
1 TBS fresh squeezed lemon juice
1 tsp coarse ground salt
1 green onion, finely chopped
2 large ripe avocadoes
1/2 cup almond feta

Directions:
1. brush off any dirt from the mushroom caps, removing stems
2. place caps in a container to marinate for dressing for 30 minutes
3. in a medium bowl, combine lemon juice, garlic, salt, onions and avocados, mashing until combined,
4. place the avocado mixture into a decorating bag or sealed plastic bag cutting away the corner with scissors.
5. remove mushrooms and arrange in a serving dish
6. squeeze the avocado mix filling each mushroom cap
7. sprinkle almond feta

Serve

The original recipe is http://www.fruitsandveggiesmorematters.org/main-recipes?com=2&recid=694

Gingered Apple and Baby Bok Choy Slaw

We were blessed with an amazing deal on bok choy, 9 baby heads for a $1.50. We are keeping this raw using raw almond instead of toasted. We also added the red pepper and 1 clove of garlic.

INGREDIENTS

• 1 cup almonds, roughly chopped
• 9 heads baby bok choy (~ 3 cups chopped)
• 2 apples, cut into matchsticks
• 3 carrot, cut into matchsticks
• 1/2 red bell pepper, cut into matchsticks
• 2 fresh lemon, juiced
• 1 clove of garlic, minced
• 3  tbsp olive oil
• 2 tbsp sugar (we use honey)
• 3 tbsp fresh grated ginger
• 1 tsp sea salt (to taste)
• Freshly ground pepper

INSTRUCTIONS

1. Cut bok choy in half, lengthwise, removing stem and any bruised leafy tops. Rinse each half thoroughly and slice crosswise into thin strips. Rinse in a colander and spin or shake to remove the excess water.
2. Cut apple, red pepper, and carrot into matchsticks and roughly chop almonds.
3. In a salad bowl, mix lemon juice, oil, sugar, garlic, and ginger. Add apple and carrot matchsticks, bok choy and almonds and toss until fruit and vegetables are evenly dressed.
4. Add salt and freshly ground pepper to taste.

http://www.fullcircle.com/goodfoodlife/2012/04/11/video-gingered-apple-and-baby-bok-choy-slaw-recipe/

Sweet Potato and Black Bean Enchilladas

We are doing so well with staying 95% raw that we are trying to change some of our favorite winter time recipes in to 95% raw. This was one of our favorite vegetarian winter recipe. We are using cooked black beans but everything else, including the sweet potatoes, are raw. The original recipe link is at the bottom.

Sauce

• 2 cups raw tomato sauce, we used the living lasagna sauce (leftovers from dinner the night before) 
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano

Filling

• 1 Tbs. extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 ½ lb. sweet potatoes, peeled and shredded (3 cups)
• 1 cup diced tomatoes
• 2 cup salsa 
• 2 cloves garlic, minced (2 tsp.)
• 1 15-oz. can black beans, rinsed and drained. 
• 
  

Enchiladas

• 16 6-inch corn tortillas, We love the corn tortillas from Raw Food for Dummies
• 2 limes, cut into wedges
• 1 avocado, sliced
• ½ cup raw cashew sour cream, for garnish
• Cilantro sprigs, for garnish, optional

Queso sauce from http://heal-thy-self-cb.blogspot.com/2014/09/raw-queso-dip.html

1. To make Sauce: Whisk to combine. Season with salt and pepper, if desired.

2. To make Filling: Combine all filling ingredients in a bowl.

3. To assemble Enchiladas: Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Place in the dehydrator to warm.

4. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

http://www.vegetariantimes.com/recipe/sweet-potato-black-bean-enchiladas/

Raw Queso dip

We altered this recipe to make it raw by using fresh tomatoes instead of canned and fresh green chili instead of canned. We will also serve it with raw crackers and raw sweet potatoes.

Healthy Queso Dip (Dairy-free, Soy-free)
makes about 2 1/2 cups

Ingredients:

1 cup raw cashews*, soaked for up to 4 hours and drained
1/4 cup water
1 teaspoon sea salt
juice of half a lemon (about 1 1/2 tablespoons)
3 tablespoons nutritional yeast
1/8 teaspoon turmeric
1 cup diced tomatoes 
1/2 cup green chiles and onion

*Raw cashews have a very mild and neutral flavor that works well in this recipe. Try to avoid using roasted cashews, which have a stronger cashew flavor.

Directions:

In a high-speed blender, or food processor, combine the first six ingredients. If more liquid is needed add another 1/4 cup of water.

Blend until a smooth and creamy “cheese” sauce is created. Feel free to add more liquid, if you like, but keep in mind that the diced tomatoes and chiles will also thin-out the sauce a bit.

Transfer the cheese mixture to a large bowl, then add in the diced tomatoes and green chiles. Stir well to combine.

http://detoxinista.com/2013/01/healthy-queso-dip-dairy-free-soy-free/

Buckwheat Seed Pizza Crust

We love this sprouted pizza crust. The recipe makes eight 4-inch crusts. The original recipe is from The Complete Idiot's Guide Eating Raw by M. Reinfeld, B. Rinaldi, and J. Murray page 212. We altered it by decreasing the copper from the sunflower seeds and adding more zinc through the pumpkin seeds.

Ingredients:
1 cup buckwheat, soaked for at least 1 hour, rinsed and drained
1/2 cup sunflower seeds, soaked for at least 1 hour, rinsed and drained
1/2 cup pumpkin seeds, soaked for at least 1 hour, rinsed and drained
3 TBS ground flax seed
2-3 TBS fresh herbs (parsley, basil, oregano, thyme...) If using dried 2-3 teaspoons
1 TBS lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 TBS nama shoyu or liquid aminos (Braggs or coconut)

Directions:.
Place all the ingredients in a food processor until it is a unified batter.
Scoop batter onto teflex lined dehydrator sheets into 8 equal portions Flatten dough into 4-inch circles. Dehydrate at 110 for 15-18 hours, flipping midway through and placing on the dehydrator screen.

We serve using the pesto from http://heal-thy-self-cb.blogspot.com/2014/08/pesto-sauce.html as our sauce. The topping we use is cherry/grape tomatoes and marinated Shiitake mushrooms from http://heal-thy-self-cb.blogspot.com/2014/08/raw-marinated-shiitake-mushroom-salad.html .