Recipes for Winter (updated 12/19/11)

 

Almond Milk

Ingredients:

  • 1 C. almonds (soak 6-8 hrs)
  • 5 C. filtered water
  • 1 T. lethicin (optional - this will make it creamy but is not a raw product)
  • 1/2 dropper from 2 oz liquid stevia bottle
  • pinch of salt

Directions:

  1. Put 2 cups of the water and the rest of the other ingredients in a blender jar; blend until smooth. Pour the blended liquid over a bowl, through a clean nylon stocking, several layers of cheese cloth, or a "milk sprout bag."
  2. With clean hands, push the liquid through the material. Rinse the blender jar with the remaining 3 cups of water and add to bowl.

The almond milk will remain fresh for five days in the refrigerator or six weeks in the freezer. The remainder of the milk can be frozen for use with crackers, cookies, etc. that are made with the pulp.

Basic Flax Crackers
(From left over pulp from making almond milk)

(Requires a dehydrator)

Ingredients:

  • 2 Cups Flax Seeds
  • 1 T. Virgin Olive Oil
  • 1 1/2 tsp.Sea Salt
  • 1 Cup Almond Pulp

Directions:

  1. Place all the ingredients in a bowl or in the food processor and cover with water and allow to sit 1 or 2 hours. It will become a congealed mass.
  2. Add all the ingredients to the food processor until blended.
  3. Pour out on a 1 or 2 dehydrator sheet and spread to desired thickness. The crackers are easy to chew and crisp when spread thin. Dry in dehydrator to desired crispness.

Variations:

  • Sweeten with 6-8 drops of Stevia (or to taste – can be omitted).
  • Adding soaked raisins at the end of blending gives a sweeter cracker.
  • ½ C sesame seeds add nutrition and are delicious. Sesame seeds can also be sprinkled on tops of the crackers before dehydrating.

This is a basic cracker. Try your own creativity to delight your tastes!

Sprouted Seed Pizza Crusts *

(Requires a dehydrator)

Ingredients:

  • ? cup sunflower seeds

  • 1 large celery stalk, chopped

  • 3 T Pure water

  • 1 green onion chopped

  • ? tsp. salt

  • 1 clove garlic, minced

  • ? cup parsley packed

  • 1 ? tsp. dulse flakes

  • ? cup pumpkin seeds, soaked 4-6 hours, rinsed and drained

  • ? cup sesame seeds, soaked 4-6 hours, rinsed and drained

  • ? cup sunflower seeds, soaked 4-6 hours, rinsed and drained

  • ? cup flax seeds soaked in 1 cup pure water 4-6 hours (do not drain or rinse)

  • 3 T Ground flax seeds

Directions:

  1. Place un-soaked sunflower seeds in processor and grind to fine powder.  Transfer to a small bowl and set aside.
  2. Combine celery, water, green onion, salt and garlic. Process to smooth.
  3. Add parsley and dulse and pulse, just to mix.  Flakes of parsley should be visible.  Leave this in food processor.
  4. Add the rinsed and drained pumpkin, sunflower and sesame into food processor and pulse into a course meal.
  5. Transfer to a large bowl.  Add the soaked flax seeds and their soaking water, and mix well.
  6. Sprinkle the ground flax seeds and the ground sunflower seeds (from the small bowl) over the mixture in the large bowl and knead to make a smooth lump-free dough. Allow the dough to rest for 20 minutes.
  7. Form 4 crusts at a time, using 1/3 cup for each crust.  Place them evenly in the four corners of a dehydrator tray lined with a non-stick sheet. Using a small metal or flat rubber spatula, form flat evenly spaced discs about 5? inch in diameter with a little space between each one.
  8. Dehydrate for 8-10 hours at 115 degrees. Invert the crusts onto a mesh dehydrator tray, remove the non-stick sheet by peeling it back, and continue dehydrating for 8-10 hours, or longer until the crusts are completely dry and crisp.
  9. Stored in an air-tight container, Sprouted Seed Pizza Crusts will keep for up to one month in the refrigerator and up to 3 months in the freezer.

* The Raw Food Revolution Diet by Cherie Soria; Brenda Davis, RD; Vesanto Melina, MS, RD - pp. 132-133

Top pizza with Marinara Sauce (see recipe below) and any combination of the following:

  • thinly sliced tomatoes
  • thinly sliced onions (as is or marinate ahead of time)
  • sliced red, yellow or orange peppers
  • grated zucchini
  • grated summer squash

Serve as is, or place in dehydrator for 8-10 hours for a more traditional look, temperature and taste.

- last section is from Everyday Wholesome Eating... In the Raw, by Kim Wilson - p. 102

Marinara Sauce *

(The pizza crust recipe to the left is great with this)

Ingredients:

  • 12 sun-dried tomato halves
  • 4-5 dates, pitted
  • 2-3 fresh tomatoes
  • 1/4 sweet/red onion
  • 1 clove garlic
  • 1/4 cup tomato soak water
  • 1/4 cup olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. sea salt
  • 1/2 tsp. oregano
  • 1 tsp. dried basil (or 1/2 cup fresh basil)
  • pinch cayenne (optional)

PREP: Presoak sun-dried tomatoes and dates in water for at least 1 hour before using. (Reserve soak water).

For Smooth Sauce: Puree all ingredients together in blender, except herbs. Mix in herbs and allow to sit for at least 1 hour before serving.

For Chunky Sauce: Coarse chop fresh tomatoes in food processor, then put aside in a bowl. Process rest of ingredients as smooth as possible, then mix into bowl with tomatoes. Allow to set for at least 1 hour before serving.

For Thicker Sauce: Leave out 1/4 cup soak water

Note: You can substitute 3 cups of cherry tomatoes or 5-6 Roma tomatoes for the 2-3 fresh tomatoes.

* Everyday Wholesome Eating... In the Raw, by Kim Wilson -      p. 102

Miso Soup *

Besides iodine, Sea Vegetables are a rich source of many vitamins and minerals not available from any other single source.

Note from Geni: Miso contains beneficial bacteria that is damaged by cooking or heating, so make sure the water doesn't get too hot (over 110 degrees F). When reheating, stirring with a clean finger will help identify the correct temperature.

  • 1/3 cup sea vegetable (instant wakame or arame)
  • 4 cups water
  • 3 scallions (chopped) or

2-3 T red onions (thin or mandolin sliced)

  • 1 small carrot (thinly sliced) (optional)
  • 1 cup cilantro (finely minced or chopped)
  • 1/3 cup Shitake mushroom (sliced)
  • Rounded 1/3 cup of light miso (I prefer Chickpea South River Miso)

Soak sea vegetable for 20 minutes, drain, rinse, and drain again.

In a pan, heat water to approximately 120 degrees F (it's ok to start at this higher temperature because when you add the cold miso and vegetables it brings the heat down). Add drained and rinsed sea vegetable. Add scallions or red onions , carrot (optional), cilantro, and mushrooms. If soup has cooled lower than 105 degrees F, gently rewarm water to approximately 105 degrees F. In blender, blend miso with approximately 1/2 cup of the soup broth until smooth and then return to pan. Needs to be served between 105-110 degrees F - never hotter than that.

* Geni's Raw Vegan Online Cookbook

Green Thai Smoothie*

Blend Ingredients Well:

  • 2 1/2 cup spinach or kale
  • 1/2 bunch cilantro
  • 1 clove garlic
  • 1/2 red bell pepper
  • 1/2 lime juiced
  • 1 tsp stevia or 1 green leaf from stevia plant
  • 3 Roma tomatoes
  • 2 cups water

Yield:  1 quart smoothie

*Green for Life, by Victoria Boutenko - p. 165

Winter Tossed Green Salad *
 

In a large bowl, put together mixed greens of your choice, such as:

  • spinach
  • arugula
  • red leaf lettuce
  • kale or
  • mustard green

Side plate options might include:

  • chopped tomato
  • red onion (sliced thin with mandolin)
  • sliced avocado
  • sprouts (i.e. broccoli or alfalfa)

Topping suggestions are:

  • Geni's Raw Seaweed Munchies or

just sprinkle with dulse vegetable

  • raisins
  • hemp seed or other nuts
  • other items you enjoy

Two dressing options are:

Balsamic Vinaigrette with Miso ** (my favorite)

  • 6 T olive oil
  • 3 T balsamic vinegar
  • 1 T apple cider vinegar
  • 1 1/2 T maple syrup or honey
  • 1 T Nama Shjoyu or Braggs amino
  • 1 T white miso
  • 1-2 cloves garlic
  • 1/4 cup chopped parsley
  • 2 tsp dried oregano
  • salt to taste

In a blender, blend all ingredients until smooth. Store in a glass jar in the refrigerator. Note from Geni: I always double the recipe.

Dressing Option #2 *

  • 3 T lemon juice
  • 3 T olive or flax oil
  • 1/4 tsp sea salt
  • pinch of black pepper

Wisk ingredients together and serve. May store in a glass jar in the refrigerator.

* Geni's Raw Vegan Online Cookbook

** by Renee Loux

Winter Pesto for Veggie and Crackers *

Note from Geni: recipe doesn't make that much, so I

recommend double or tripling it. It keeps well in fridge or freezer.

  • 2 cups spinach
  • 1 T dried basil
  • 4 cloves garlic
  • 1 T lemon juice
  • 1/2 tsp sea salt
  • 1/4 cup or less olive oil
  • 1/3 cup nuts (pine nuts, walnuts, soaked almonds)

best flavor with pine nuts

Blend together well in a food processor.

Variation: replace some spinach with 1/2 cup parsley

* Geni's Raw Vegan Online Cookbook

Meat Loaf *

A hearty, textured, dehydrated nut-and-vegetable loaf.

Note from Geni: This can also be used to make burger patties.

  • 1 1/2 cups raw almonds, soaked 3-4 hrs, drained and dried
  • 1 1/2 cups raw walnuts, soaked 3-4 hrs, drained and dried
  • 1 1/2 cups raw sunflower seeds, soaked 3-4 hrs, drained/dried
  • 2 1/2 cups chopped portobello mushrooms, briefly marinated

in 2-3 T Nama Shoyu

  • 1 yellow onion, diced
  • 3 cups chopped celery
  • 1/2 bunch parsley, stems removed & leaves chopped
  • 10 cloves garlic, minced
  • 1/3 cup olive oil
  • 2 T cumin seed
  • 1 cup Nama Shoyu
  • 1/2 bunch tarragon, stems removed & leaves chopped
  • 1/2 tsp cayenne pepper

Using a Green Star juicer and the homogenizing attachment (Note from Geni: A food processor works fine) , homogenize the almonds, walnuts, and sunflower seeds. Transfer to a mixing bowl, add the remaining ingredients, and mix thoroughly, making sure to break apart any clumps.

Spread the mixture evenly on a dehydrator tray lined with Teflex sheet to a thickness of approximately 1 inch. Dehydrate at 100 degree F for 12 hours. Flip the tray over onto an empty tray (Note from Geni: without Teflex for faster drying), and gently peel the Teflex sheet off the nut loaf. Return to the dehydrator for another 20 hours.

* from RAWvolution by Matt Amsden

Hallelujah Butter *

Note from Geni: This is a wonderful butter substitute.

  • 1/2 cup pine nuts or macadamia nuts
  • 1 T Udo's or Flaxseed oil
  • 1 T extra virgin olive oil
  • 1 T fresh lemon juice
  • 1/4 cup distilled water
  • 1 tsp Celtic Sea Salt
  • 1/3 cup organic coconut oil

In a Vita Mix or other powerful blender, blend nuts, oils, lemon juice, water and sea salt until smooth. Add a little more water if needed to reach a smooth creamy consistency. Add coconut oil and blend again. Place in mold or glass jar and refrigerate or freeze. ENJOY.

Options: For a more flavorful butter, add minced fresh herbs, and/or garlic, and/or little raw unfiltered honey

* From Hallelujah Acres

Salsa ***
(This recipe keeps for a long time, so double or triple it; It is great served with Flax Crackers or with burritos)

Ingredients:

  • 2 large tomatoes
  • 1/2 cup sun-dried tomatoes, soaked
  • 1/4-1/3 cup chopped sweet onion
  • 1/4 cup red pepper
  • 1-2 cloves garlic
  • 1 Tbls. chopped jalapeno or equivalent cayenne pepper
  • 3 Tbls. lemon or lime juice
  • 1 Tbls. apple cider vinegar
  • 3/4 tsp. salt
  • 1/2 cup chopped cilantro

Directions:

Each vegetable can be chopped individually in the food processor or by hand. Drain the juice from the chopped vegetables from a bowl into a blender. Add garlic, jalapeno, lemon juice, sea salt - and process until smooth and pour into bowl with chopped vegetables. Add chopped cilantro.

*** Edited recipe from Everyday Wholesome Eating in the Raw, by Kim Wilson - p. 108

Burritos

(The above recipe for Salsa is great with this)

Using 6 romaine lettuce leaves, add ingredients of your choice:

  • avocado
  • chopped tomato
  • green onions
  • shredded carrots
  • lime juice
  • sprouts
  • red or yellow bell pepper, chopped
  • favorite sunflower seed pate of choice (optional)