The Best of Week 1 - Sharing Recipes

I have had many requests for some of the recipes we used for our Week 1 as raw foodies.  I'm sharing some of our favorite recipes below.  I have also been asked about what tools we use.

Ninja blender - the top of the line kind that also has the food processor that comes with it.  Get it at Bed, Bath and Beyond with a 20% off coupon.  This way, if anything ever happens to it you can return it easily for a new one.

Jack LaLanne juicer - there are other options.  The Breville is a good brand but pricier than Jack's.  We have had ours for a long time and have never had any trouble.

Most of these recipes come from The Fully Raw Diet Cookbook and some of her recipes can be found on her website but only one of them did we use last week.  It's linked below:

When you eat a LARGE amount of salad you HAVE to have a good dressing.  There are a couple that we really enjoyed this week:

SALAD STUFF

Orange Sesame Ginger Dressing
http://www.fullyraw.com/recipes/fullyraw-orange-ginger-sesame-salad-dressing/

Hail to the Kale Salad (from Chef AJ Unprocessed cookbook)

Salad:
2 large heads of curly kale
Chopped almonds

Dressing: (INCREDIBLE)
1 cup raw almond butter (unsweetened and unsalted)
1 cup coconut water (or regular water)
¼ cup fresh lime juice (about 2) and zest
2 cloves garlic
Fresh, peeled ginger (1 or ½ of an oz)
2 TB low sodium tamari
4 pitted dates (soaked in water if not soft)
½ tsp red pepper flakes (if you want a little bite)

Method:
In a high-powered blender, combine all dressing ingredients and blend until smooth and creamy.   Remove the thick, larger stems from the kale.  Place the kale leaves in a large bowl.  Pour 2 cups of the dressing over the kale and, using the Ulu blade, massage the dressing into the kale while finely chopping the kale (or massage with your fingers).  Sprinkle with seeds or nuts before serving, if desired.  Refrigerate any unused dressing.

Fully Raw Rainbow salad

2 large heads or bunches of greens
1 quart of dressing…(gotta enjoy the dressing to eat this much!)
1 ½ quarts (6 cups) chopped fruits and veggies of your choice
¼ to 1 c of toppings (nuts, seeds, herbs)

An hour later you will be done eating it.  Must have a raw dressing you enjoy!

JUICES
just run through the juicer

Beetle Juice 

2 small beets, including leaves and stems
2 large romaine leaves
3-4 apples (about 2 lb), preferably fuji, gala or honeycrisp (peel seeds and all)
3 celery stalks with leaves

Sunburst Juice 

3 kale leaves
3 apples
½ large pineapple, leaves and rind removed
3 oranges
2 TB lime juice

Soulshine Juice

½ head romaine
Leaves from 1 bunch of kale, including stems
6 apples (honeycrisp or pink lady)
6 celery stalks
1 unwaxed cucumber
juice of 2 lemons or 4 limes (1/2 cup)

SMOOTHIES

Banana Celery (this was a happy surprise)

7 bananas, frozen in chunks
3 celery stalks, cut in chunks

Super Sweet Pink

2-3 cups coconut water
½ pineapple
2-3 oranges
2 c fresh strawberries, with greens (strawberry leaves are good for you!)

Totally Tropical

2 large mangoes, in chunks
3 bananas, frozen in chunks
¼ pineapple chunks
2-3 kale leaves, tough stems removed
1 c coconut water

Dessert or Meal:

Banana Berry Nice Cream (makes 2 servings)

8 very ripe bananas, frozen (peel before freezing) and in chunks
pinch of ground cinnamon
Seeds scraped from ½ vanilla bean
1 c fresh raspberries
1 c. fresh strawberries, greens removed

Blend bananas, cinnamon and vanilla seeds until smooth.  May need to add a little water or coconut water but not too much.  Put the nice cream in two bowls.  Rinse the blender then add the raspberries and strawberries and blend until smooth.  Pour over the banana cream and swirl to make a delicious dessert or meal if you want to feel like you are cheating J  If you are using this for dessert you can easily get 4 servings and share with your family.  If you want…

We also did a Banana Blueberry Nice Cream

6 frozen bananas

1 to 1 1/2 cups frozen blueberries

Seeds scraped out of a 1/2 vanilla bean

1/2 cup water or coconut water (or nut milk)

Blend and serve!

More to share next week!  Thanks for stopping by!