Some Recipes

Three raw dishes I’ve made in the last month that are worth sharing:

1) Spinach Basil Pesto Noodles
-2 1/2 cups packed spinach
-3/4 cup fresh basil leaves
-1/3 cup sun dried tomatoes, chopped
-3 T lemon juice
-2-3 T water
-3 T olive oil
-1 T nutritional yeast
-1 large clove garlic
-1/2 teaspoon Celtic salt
-cherry tomatoes halved
-1-2 zucchini
Blend everything (except cherry tomatoes and zucchini) in food processor. Put the zucchini in a spiralizer to make the noodles. Squeeze the noodles between a towel or a few paper towels to get out the extra water. Put in bowl and toss the pesto and tomatoes onto noodles. This was so good that I made it twice this month…but the second time I made it I accidentally bought cucumber instead of zucchini; I was worried it wouldn’t turn out as good but it was just as yummy!

2) Almond Bread & Subsequent Sandwich
-4 1/2 C packed almond pulp leftover from making almond milk (or maybe ground up almonds if you don’t have this?)
-1 1/4 C olive oil or more if you think it isn’t moist enough
-3/4-1 C ground flaxseed or flaxseed meal
-2 t Celtic sea salt
Mix almond meal and flax meal together in a bowl then add the rest and mix well. Lay onto teflex dehydrator sheet about 1/4″ thick and score the bread into slices as large or small as you want them. Dehydrate at 105 for a few hours then flip and do another few hours or until you like the consistency; I removed the teflex and left it on the mesh only halfway through drying.

I then made a quick “sandwich” by topping a slice of bread with avocado and tomato:

You could also use it for a PB&J (with raw PB and J of course). A super tasty ‘jam’ you could make in your blender is this:
-1 1/2 C frozen strawberries
-1/4 C soy lecithin granules
-3 T agave nectar
-juice from 1/2 lemon
After I made it I ate half of it before even making it onto a sandwich because it tasted so good!

3) Apple Cabbage Salad
-1/2 head red cabbage chopped
-1-2 apples chopped (your choice; I used gala and fuji)
-1/2 c chopped walnuts
-1/2 c dried cranberries
-1/4 c olive oil
-1/4 c agave
-salt to taste
Mix the first four ingredients in a bowl and toss well. Mix the oil and agave together in a container or bowl then pour over salad; toss with desired amount of salt.


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