Raw Recipes from week 2 and 3

The Best Recipes of week 2 & 3

At long last I have a little time to update with more recipes that we loved over the last couple of weeks.  I hope you enjoy them too.  If you make any please tag me on fb so I can smile real big :)

JUICES
just run through the juicer

The Glow Stick (we made this several times.. yum!)

1.5 pounds carrots

1 small thumb of ginger

2 apples (ab a lb)

4 oranges (recipe says juice of 5 oranges but if I juice in the juicer I only needed 4)

Jungle Juice

1 pound seedless green, red and or/black grapes, stems removed
3 oranges
½ bunch cilantro
5 apples (2.5 lbs) honeycrisp or fugi
3-4 leaves kale
½ pineapple
2 TB lime

Sweet Potato Pie

4 med apples
2 medium sweet potatoes
1 med thumb (1 inch) ginger
¼ c lemon juice (or less to taste)

Carrot Apple Ginger

1 large (2 inch) thumb ginger
3 apples (1.5 lb) pref Honeycrisp or pink lady
1 lb carrots
2 TB lemon juice

SMOOTHIES

Hide-the-spinach Tropical

1 ring fresh pineapple cored and rind removed
½ orange
1 cup spinach
½ to 1 c frozen blueberries
4-5 mint leaves
½ granny smith apple
1 banana frozen

Banana Granny

3-4 frozen bananas
1-2 granny smith apples
2-3 celery stalks
Spinach if desired

Banana Blackberry Basil

4 bananas frozen
1 pint blackberries
6 basil leaves

Coconut Banana – much like a milk shake!

5-6 bananas frozen
seeds from ½ vanilla bean
½ tsp cinnamon
1 cup coconut water

Raw Meals

The first two recipes we served to our company for the evening and they LOVED it and wanted recipes :)

Vegan Chili (Makes 2 super large or 3 regular servings)

3-4 c no salt, no oil sun-dried tomatoes (go to whole foods)
3-4 c chopped ripe tomatoes (3-4 med tomatoes)
1 c cherry tomatoes, sliced
1 TB chili powder
2 tsp sweet or hot paprika
½ tsp rubbed sage
1 tsp ground cumin
1-2 garlic cloves, minced
1 jalapeno chile, stem and seeds removed, minced
Dash ground cayenne pepper
2 ¼ c corn kernels
1 c diced zucchini (1 med zucchini)
½ c diced celery (1 large stalk)
1 c diced red bell pepper (1 large pepper)
½ c chopped carrot (1 med carrot)
½ c chopped green onions (white and green parts, about 4 onions)
½ c finely chopped red onion (1/2 med onion)
½ c chopped cilantro leaves (1/2 bunch)
4 basil leaves, chopped
Leaves from 1 sprig fresh thyme
1 c sliced mushrooms
1 avocado, pitted, peeled and sliced

Soak sun dried tomatoes in water for 30-60 minutes until plump and tender then drain.  Combine sun dried tomatoes, chopped tomatoes, cherry tomatoes, chili powder, paprika, sage and cumin in blender or food processor until thick paste.  Scrape into a mixing bowl.  Mix in garlic, jalapeno and cayenne.  Pile on corn, zucchini, celery, bell pepper, carrot, green onion and red onion and mix into the tomato base.  Scatter herbs, mushrooms and avocado on top. 

Fettuccine Alfredo – makes 1 large or 2 regular servings

5 large zucchini
1 celery stalk, cut in chunks
¼ cup raw pine nuts
1 garlic clove, halved (we added much more)
2 TB lemon juice
Leaves from 3 basil sprigs
4 fresh sage leaves
Nutritional yeast to sprinkle on top (found at whole foods)

Use a spiral slicer, julienne peeler, mandolin or veg peeler to make zucchini noodles with 4 of the zucchini.  Transfer to large bowl.  Cut the remaining zucchini into chunks and put in blender along with celery, pine nuts, garlic, lemon juice, basil and sage.  Blend until smooth.  Pour the sauce over the noodles and sprinkle nutritional yeast on top

Macho Tacos – makes 8 tacos, 2 large servings

For the Filling:
2 ¼ c kernel corn
1 large mango, diced
1 pint cherry tomatoes, halved and sliced
1/8 red onion, finely chopped
Leaves from 1 small bunch cilantro, chopped
½ avocado, diced
3 romaine leaves, cut in thin strips
2 celery stalks, thinly sliced

For the sauce:
1 large tomato, coarsely chopped
1 small bunch basil, coarsely chopped
Juice of ½ lemon (2 TB)
½ jalapeno chile, chopped

For assembly:
8 large romaine leaves (or collard leaves)

To make the filling:  Toss all ingredients together
To make the sauce:  Blend all ingredients together
Pour sauce over the filling and toss.  Set aside for 10-15 minutes for flavors to get happy.  Scoop filling into romaine leaves and enjoy.  We ended up adding a little hummus to the leaves for more flavor.

Desserts

Walnut Fudge
(this is basically the base of every raw dessert pie and is similar to a larabar so feel free to add other dried fruit in addition to what you see here)

36 medjool dates, pitted and coarsely chopped
2 TB raw organic carob powder (or cacao powder)
1 tsp cinnamon
½ pound raw walnut pieces (ab 2 cups), coarsely chopped

Toss all ingredients into a mixing bowl and working in two batches pulse in the food processor until it is uniformly fine and mushy.  Line the interior of the glass dish with parchment paper.  Transfer mix to the dish and pack evenly.  Run a thin bladed knife around the edge of the dish.  Cover the dish with a cutting board and invert.  Cut into squares.

We went to a Vegan Veg Out during this time and I mention these desserts in my blog.  They were INCREDIBLE!!!!!  Here are the links to the recipes below.

Blueberry Cheesecake - here's the link
Raw Carrot cake - I'm pretty sure it's this one
Peanut butter Dates - I don't have an exact recipe for this one but it is pretty basic.  Take some peanut/almond butter and blend in some shredded coconut.  Open a date, remove the pit and top each half with the nut butter blend.  I don't like shredded coconut but I only tasted the coconut flavor with this one.  So good!

Other websites for recipes:
http://www.thisrawsomeveganlife.com/
http://minimalistbaker.com/