Tag Archives: Raw food

Салат из морковки

IMG_0007Один из моих любимых салатов.

Ингредиенты:

  • Морковь – порезать тоненько на овощерезке
  • Соль, морская (розовая гималайская)
  • Сироп Agave
  • Уксус яблочный
  • Кориандр – я покупаю зёрна и мелю каждый раз сама сколько надо, получается очень душисто!
  •  Чеснок сушёный
  • Масло оливковое. Особенно вкусно с кунжутным маслом. Сегодня делала с Walnut oil, тк другого не оказалось.
  • Перец чёрный, – лучше помолоть зёрна, чтоб было более душисто.
  • Hemp seeds – добавить протеинчику. Но можно и sesame seeds (кунжут). Я обычно hemp seeds кладу.

Всё перемешать и дать постоять минут 10. Вкуснотища! все ингредиенты “на глаз”.

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Салат с красной капустой.

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Пошинковать красную капусту, + чуть соли и пожамкать.
Добавить: хикама (jicama), яблоко, красный сладкий перец, апельсин, зёрна граната
Заправка: 1сл л яблочного уксуса, оливковое масло, сок пол апельсина.

Салат из мускатной тыквы (сырой)

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1 small butternut squash, about 1 lb, peeled seeded, cut into 2 inch cubes
1/4 c yellow onion, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp dried parsley
.5 cup dried cranberries
1 cup walnuts, crushed
1/2 tsp salt

Салат с водорослями.

wakame

Ингридиенты:

Водоросли wakame, свежие огурцы, апельсин.

Заправка – свежий ginger и апельсиновая цедра, чуть applec cider vinegar и соус тамари. И сверху присыпатьhemp, а можно заменить sesame seeds (sesame seeds богаты кальцием, фосфором, магнезием, железом, цинком).

Roasted tomatoes in dehydrator.

Pic_Monkey_Collage

Помидоры разрезать на 2 половинки, выскрести мякоть, семечки, сбрызнуть оливк.маслом, Basil balsamic, свежие травы типа орегано и тд, чеснок.
Выложить в стеклянную посудину и в дегидратор (из него придёься вытащить подносы). Темп. 105, на 6-8-10 часов или дольше, смотря как “roasted” вы их хотите. Очень вкусно.

 

Raw stuffed papaya

Raw stuffed papaya Raw stuffed papaya

Ingredients:

– Papaya

– Any fruits and berries. I have used strawberries, raspberries. blueberries, and peach.

– Coconut flakes

– 1/2 lemon (juiced)

Directions: scrape out the seeds from the papaya and stuff it with fruits and berries. Sprinkle with coconut flakes and squeeze some lemon juice on the top. Chill in refrigerator for 30 minutes.

 

Raw Banana Almond Cookies.

Raw banana almond cookies

Ingredients:

– Almond pulp, wet, 2 cups (leftover from homemade Almond milk)

– Banana, 2

– Coconut flakes, 1/4 cup

– Vanilla extract, 1 tsp

– Honey, 1 Tsp

– Sea salt

Directions: mix all ingredients until well incorporated. Shape cookies and place on non-stick sheet of dehydrator tray. Dehydrate at 105F for 6 – 8 hours or more, depending on how dry you want them.

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Raw carrot buns.

Raw carrot bunsIngredients:

– carrot pulp, 1 cup (left after juicing)

– flaxseeds, 1.5 cups

– sea salt

– olive oil, 2 tsp

– sesame seeds (to sprinkle on the top)

– water

Dehydrating temperature – 105F

Dehydrating time 6 hours
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Mix ingredients together

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Dehydrate for 3 hours. Then flip buns over to its other side and dehydrate another 3 hours.

Nori and Rice paper wraps with sprouted seeds.

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Avocado and Papaya Salad.


Avocado Papaya salad

 

Ingredients:

1 avocado
1 papaya, peeled, halved, and seeded
1 lemon, zested and juiced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon paprika
1/4 cup extra-virgin olive oil

Directions:

Slice the avocado into 1/2-inch thick slices. Slice the papaya into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

Avocado papaya salad IMG_0005

breakfast

Salad with sprouted seeds and tahini dressing

IMG_0008IMG_0001 IMG_0003Ingredients:

– Sprouted seeds

– Cucumber

– Spinach

– Avocado

– Onion

Dressing:

– 3 tsp Tahini

– 2 tsp nutritional yeast

– 1 lime, juiced

– soy sauce, to taste

What does raw foodist take for lunch to work…

Typical lunch (office job), fruits/veggies vary.fd

Breakfast: green smoothies, 800ml (banana, peach, spinach, celery, flax seeds) and a mix of raw nuts.IMG_0004

Lunch: Big salad (~3.5 cups), ~3 cups of berries
IMG_0001After lunch snack: ~2,5 cups of fruits, cherries
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Raw Basil Pesto.

Raw pesto Pesto raw

 

Ingredients:

100-115 grams fresh basil

1/2 cup cashew nuts (any nuts)

1 clove garlic

3 tsp nutritional yeast

1/4 cup olive oil

1/2 tsp sea salt

1 lemon, juiced

Directions: Place all ingredients in a blender and mix until smooth.

Raw Zucchini Hummus

Raw zucchini hummus Raw zucchini hummusIngredients:

1 peeled and chopped raw zucchini

½ cup raw tahini paste

½ cup lemon juice

2 tsp olive oil

2 cloves garlic

1 tsp sea salt

½ tsp paprika

½ tsp cumin

Minced parsley, seasoning, and pine nuts for garnish.

Directions: Place the zucchini, lemon juice, olive oil, garlic, paprika, and cumin in a blender and process until smooth. Add tahini and blend again until well incorporated. Transfer to a bowl and garnish with parley, seasoning, olive oil, and pine nuts.

credit: “Going raw” by Judita Widnall

 

Raw food day meal

Morning

Green smoothies, 800ml (2 bananas, spinach, frozen pineapple, 2 tsp flaxseeds); large orange; 1/2 papaya; Brazil nuts; 1 1/2 cup berries.

smoothiessnack

Noon

Large salad. Keep in mind that vegetables are low in calories, so you should eat plenty.

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chocolate smoothies, 600ml (2 bananas, 2 peaches, 2 tsp raw cocoa powder)

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Evening

Summer rolls, homemade (low in calories, so remember to eat enough)

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Raw stuffed bell peppers.

Raw stuffed bell peppers.

Ingredients:

– Bell peppers

– Hemp, 1.5cup

– Mushrooms

– Carrots, grated

– Garlic, 1 clove

– Parsley, fresh

– Basil and oregano, dry

– Sea salt

– Olive oil, 1 tsp

Directions: chop/slice carrots and mushrooms (or use food processor). Mix all ingredients together and stuff bell peppers. Voila! raw, tasty and healthy!

Raw stuffed bell peppers. Raw stuffed bell peppers.

Raw Zucchini pasta with Creamy Cashew Tomato sauce.

Raw Zucchini pasta with Creamy Cashew Tomato sauce.Ingredients:

Sauce

¾ cup cashews, soaked 2 hrs

3 tps sun-dried tomato powder (process dried tomato in a coffee grinder until it becomes a fine powder)

1 tsp oregano and basil

Juice of ½ lemon

1 tsp olive oil

1 clove garlic

Sea salt

½ tsp crushed red pepper (optional)

Garnishes for zucchini pasta:

tomato, diced

sunflower micro greens (optional)

Raw Zucchini pasta with Creamy Cashew Tomato sauce. Raw Zucchini pasta with Creamy Cashew Tomato sauce. Raw Zucchini pasta with Creamy Cashew Tomato sauce. Raw Zucchini pasta with Creamy Cashew Tomato sauce.credit: “Going raw” by Judita Widnall

 

Mediterranean Hemp Seed Tabbouleh.

Mediterranean Hemp Seed Tabbouleh. Mediterranean Hemp Seed Tabbouleh. Mediterranean Hemp Seed Tabbouleh.

 

Ingredients:

2 big bunches of parsley

1/4 cup fresh mint

1/2 cup hemp seeds

1 large tomato

juice of 1/2 lemon

olive oil, sea salt

Directions: chop parsley, fresh mint and add hemp seeds. Dressing: olive oil + lemon juice + sea salt. Keep in refrigerator for 1 day.

ps credit: “Going raw” by Judita Wignall

Raw Creamy Tomato Soup

Raw Creamy Tomato Soup

Ingredients (2 servings):

1/2 cup Almond milk 

3-4 cups seeded and chopped tomatoes

1/4 cup fresh basil or 2 tsp dried

1 tsp fresh or dried oregano

1/2 tsp raw honey or 1 Medjool dates

1 crushed garlic

sea salt, black pepper

1 Tsp olive oil

Directions: place ingredients (except of olive oil) into a blender and process until smooth. Pour olive oil in slowly to emulsify. Pour into serving bowl and garnish with fresh herbs and the pepper.

Raw Creamy Tomato Soup Raw Creamy Tomato SoupCredit: recipe from the book “Going raw” by Judita Wignall.

Raw carrot cake.

Raw carrot cake.Ingredients for base:

1 cup Almond pulp (after you made almond milk)

4 dates

1 tsp nutmeg

1 tsp cinnamon

1 cup grated carrots

zest of 1/2 lemon

1/2 cup shredded coconut

Directions: blend almond pulp and dates. Then add other ingredients and mix it well. Put in freezer.

Ingredients for icing:

1 cup cashews (soaked overnight)

1 tsp agave syrup

1 tsp coconut oil

juice of 2 lemons

Directions: blend all until smooth, pour onto the almond-carrot base and put in the freezer. Store in the fridge once it’s been set.

raw carrot cake
raw carrot cake

Almond milk.

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Ingredients:

1 cup Raw Almonds (soaked overnight)

2 cups water

Optional: vanilla extract, dates.

Directions: Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Place the almonds in the blender and add 2 cups of water. Blend for about 2 minutes. 

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                                                                                                       Pour the almond mixture into the nut bag.

Squeeze and press with clean hands to extract as much almond milk as possible.IMG_0006Store the almond milk in sealed containers in the fridge for up to two days.
IMG_0007Almond pulp.

Raw chili with zucchini pasta.

Raw chili with zucchini pasta.

Ingredients:

1 cup walnuts

1 cup fresh tomatoes (chopped)

½ cup sun-dried tomatoes

1tsp chili powder

½ cup celery (finely chopped)

½ cup carrots (grated)

Sea salt, Olive oil (1Tsp).

Directions: Place walnuts, tomatoes, olive oil, sea salt and chili powder into your food processor. Process until ingredients well incorporated. Mix it with celery and carrots, stir gently. Serve with zucchini pasta.

Raw chili with zucchini pasta. Raw chili with zucchini pasta. Raw chili with zucchini pasta.

 

credit: http://www.therawtarian.com/

Raw Buckwheat Cutlets.

Buckwheat Cutlets.Buckwheat Cutlets.Ingredients:

1 cup of buckwheat (sprouted for 1 day)

1/4 cup water

1/4 cup grated carrot 
1/4 celery, small dice

3 raw mushrooms
1/4 cup zucchini, small dice
1 tbs. olive oil
1 garlic, finely minced
1 tsp. thyme
1 tsp. of fresh ginger (grated)
3 tbs. flax seed, ground
salt, pepper to taste; fresh herbs

Directions: there are 2 options to “cook” these cutlets in order they were “raw”, — “cook” them either in dehydrator or in the oven, — t 105F until cutlets have some light crust (about 3 hours). You may cook it at t 300F for about 20 min or so (until you get some light crust), but some enzymes will die because of the high temperature.

Put the buckwheat and 1/4 cup of water in the blender and pulse it repeatedly to break it down into very small pieces (but don’t puree it!). Add the celery, zucchini, mushrooms and pulse to combine.

Put the “dough” into the big plate and combine with grated carrots, flax seeds, seasoning, and grated ginger. Mix it well and shape into  small cutlets.

Buckwheat Cutlets.

Buckwheat Cutlets.Buckwheat Cutlets.

Cucumber Gazpacho.

Cucumber Gazpacho.

Ingredients:

4 cups chopped cucumber

2 cups water

1 cup chopped celery

1/4 cup lemon juice

1/2 avocado

tomatoes, diced (to decorate)

fresh herbs

sea salt, black pepper

Instructions:

Process cucumbers, water, celery, lemon juice. sea salt, herbs in a blender until smooth. Add avocado and blend again.

Don’t blend too long or your soup may turn to mousse.

Chill soup at least 1 hour. To serve, pour the soup into bowl and decorate with diced tomatoes and fresh herbs.

The gazpacho will keep for 2 days in the refrigerator.

Cucumber Gazpacho.

Cucumber Gazpacho.

Raw cereal with sprouted buckwheat groats.

raw cereal

Ingredients:

Raw buckwheat groats (slightly sprouted for 12 hours)

Dates (chopped)

Apple (grated)

Walnuts

Almond milk

Continue reading →

Raw cauliflower salad with sprouted buckwheat groats.

Raw cauliflower salad with sprouted buckwheat groats.

Ingredients:

Raw cauliflower, shredded

Red pepper, finely chopped

Sprouted buckwheat groats (I have sprouted it for 1 day)

Sundred tomato

Zucchini

Feta cheese

Basil, parsley

Dressing:

Continue reading →

Beans sprouts salad with mushrooms and spinach.

Beats sprouts salad with mushrooms and spinach.

Ingredients:

Bean sprouts

Mushrooms (raw)

Spinach

Feta cheese

Herbs

Flaxseeds (1tsp)

Dressing: 

Olive oil + fresh ginger (a thumb-sized piece, grated) + sea salt and black pepper.

More pictures:

Continue reading →

Zucchini salad.

Zucchini salad

Ingredients:

– Raw zucchini, carrot, beet.

– Mini greens (sunflower greens)

– Oregano (or any other herbs)

Dressing:

Avocado oil + sea salt + lemon

Continue reading →

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