New Cabbage Cole Slaw

New Raw Foodie

New Cabbage Cole Slaw
1/2 small green cabbage
1/2 small red cabbage
1 bunch of scallions
2 small carrots
1 tsp celtic sea salt
2 tbls. apple cider vinegar (Braggs)
1/4 tsp ground fennel
1 tbls olive oil

Chop or shred all vegetables and combine with salt, add scallions, vinegar, fennel, then toss well and add olive oil then toss again. Chill for 20 minutes and adjust seasoning to taste.

Tarragon Chicken Salad

This is the most amazing raw vegetarian food I have prepared so far. I have made it twice in 1 week that is how good it is. Here is the recipe.

1 1/2 c raw organic sunflower seeds (The GoRaw brand is available at Whole Foods Market)
3 stalks of organic celery
1/2 bunch of organic scallions
1/2 c organic thompson raisins

Soak seeds in spring water at least 4 hours, then drain and dry. Grind seeds in food processor to break so that they are crumbly, then place ground seeds in mixing bowl.

Dressing )
3/4 c coconut water
2 cloves of organic garlic
1/2 c organic lemon juice
Celtic Sea Salt or Himalayan Sea Salt
3 tsp organic Taragon
1 1/4 c of organic raw nuts, macadamia, cashew, pine nuts or any combination (I use all three)
1/4 c of Eden Stone Ground Organic Mustard (this is a must have, shop till you find it, this is what makes this recipe incredible)

Combine all dressing ingredients in food processor until creamy. Pour over seeds, chopped celery, scallions, and raisins, then combine. Wala, chicken salad. I have shown it with saltines. I know it is contradictory, kinda like Wonder Bread. I figure any amount of raw food is good regardless of what you serve it with. I have used whole wheat organic saltines before. This version reminds me of my Aunt Charlottes chicken salad. That is why I use the Nabisco saltines

Brunch for Marcio

Happy Camper

Use What You Got Salad

Use What You Got Salad
2 c organic spinach
1 bunch of organic dandelion greens
1 c organic heirloom tomatoes
3 organic green onions
1/2 c water cured organic kalmata olives
1/4 c raw organic pine nuts
1 organic lemon
2 tbls organic flax oil
2 tbls organic extra virgin olive oil
celtic sea salt
pepper to taste

Chop vegetables the way you like them, toss with lemon juice, oils, and olives in large mixing bowl, salt and pepper to taste. Let marinate for 2 hours.

Apples with Banana Nut Cream

Apples with Banana Nut Cream
2 organic apples
2 small baby bananas (the miniature ones)
1/4 c raw sunflower seed butter
2 tbls raw honey
2 tbls water

Cut apples in small pieces or slices. Put nut butter, bananas, honey and water in food processor and mix until creamy. Place apples in desert dish and drizzle the banana nut butter over the top. Yum!

Lemon Cranberry Acorn Squash Tart

3 c organic acorn squash
1 c organic cranberries
2 tbls grated organic ginger
1 tbls grated organic lemon peel
1 organic lemon juiced
1/4 c raw organic agave nectar
2 tbls raw organic virgin coconut oil
1/4 c raw organic coconut flakes

Peel squash and cut into bite size pieces. Mix all of the ingredients and place in a ziploc bag to marinate for 2 hours. Place mix into square baking dish, top with more coconut and bake at 350 degrees for around 45 minutes or until soft. This dish is very tart but good in small servings like a warm relish.

For those of you who are in transition including myself. Here is a recipe that is half cooked and half raw. I like to start with one simple cooked ingredient and everything else in the recipe is raw.

Cooked Ingredients
2 c cooked organic brown rice

Raw Ingredients
2 organic plum tomatoes
1/4 c organic cilantro
1/4 c organic italian parsley
1/4 c organic red onion
1/4 c organic green onions
2 tbls raw organic tahini
1 tbls organic olive oil
1 tbls organic flax oil

Seasoning
1 tbls organic sesame oil
1 tbls organic tamari soy sauce
Celtic Sea Salt
Pepper

Cook rice to desired tenderness. Chop vegetables into small pieces. Mix ingredients together. The Tahini gives the rice its sauce and great flavor. You could make this dish completely raw by replacing the rice with soaked wheat berries or soaked bulgar wheat.

Yes, this is Raw Food. Raw Soul, a raw food restaurant in Harlem, presented their cuisine in a lecture at Whole Foods Market last Sunday in Edgewater, NJ. I met the most interesting people and of course, tasted the most fabulous “Raw”, yes Raw food. I bought their recipe book and picked up some flyers. I also got invited to a raw food thanksgiving called a “Thanksliving”. How cool is that? I will continue to post information about what I learned there. You are looking at Sweet and Sour “Neetballs”, a green bean something or other, and pilaf. Here is a list of ingredients that they shared. I did not get the ingredients for the raw brownie, but it was scrumdillyicious.

Green Beans
green beans, olive oil, garlic, cumin, chili powder, sea salt, lemon juice, apple cider vinegar

Pilaf
sprouted wheat berries, bulgar wheat soaked, tumeric, olives, sea salt, chili powder, corriander

Neetballs
pecans, sprouted sunflower seeds, walnuts, chinese 5-spice, corriander, cilantro

Sweet & Sour Sauce
sundried tomato, red bell pepper, beets, apple cider vinegar, dates, mustard, cayenne pepper

Here are some pics of the Chefs, Lillian and Eddie and the party.

Raw Soul Chefs and Owners

Raw Food Party

The Spread

Artichoke Sandwich Spread

3 organic artichokes
3 cloves raw organic garlic
1/4 c raw organic pine nuts
1/4 c raw organic sunflower seeds
1/4 c organic water cured kalmata olives
Celtic Sea Salt
1 tbls. organic extra virgin olive oil

Sandwich Fixins
2 slices of Rubschlager Sunflower Seed Bread
2 tbls Vegenaise
1/2 c alfalfa sprouts

Steam artichokes until tender. Cool, then peel off leaves and scrape off the meat. You will get about 1 1/2 c of meat with 3 artichokes. Scrape the heart and stem clean and mash all of the artichoke meat in a bowl, add crushed garlic, chopped olives, nuts, seeds, and olive oil. Mixture should be relatively thick enough to sit on bread without falling off.

6 organic eggs
1 c of organic alfalfa sprouts
3 organic scallions
¼ c of crumbled goat cheese
¼ c of organic, water cured kalmata olives
¼ tsp of organic olive oil

Mix all of the ingredients together and heat up a flat skillet with the olive oil. Pour mixture into skillet and cook on low to medium heat. The trick is to cook slowly. After about 10-15 minutes drizzle some water around the edge of the skillet to loosen the egg mixture. Cook till water absorbs and then repeat. Eventually your fritatta will fluff up and get brown on the bottom. Slide out of skillet and let cool. Slice into triangle shapes and enjoy. This is a great food if you are on the go and if you are still eating eggs and cheese.

Sunny Fruit Parfait

1 small organic banana
1 small organic pear
1 small organic mango
1 organic lemon
1/2 c sheep yogurt
1/4″ cup raw sprouted buckwheat groats
cinnamon

Cut fruit into bite size pieces and cover with fresh lemon juice, stir. Layer the yogurt first in parfait cup, then the groats, then the fruit mix. Chill, then enjoy.

2 organic beets
3 organic green onions
3-4 stalks of organic celery
2-3 cloves of organic garlic
1 tbls Barleans Flax Oil
1/4 c of organic Veganaise
Celtic Sea Salt
Ground Pepper

Wash vegetables and chop in whatever way pleases you. I used my food processor to slice the beets, and I used a flax seed grinder to chop the garlic. Add spices and Veganaise, then mix. Observe the fuschia color and take note that this salad promotes the 1st and 7th chakras.

1st Chakra – Red: Earth Element

Location: Base of the spine
Emotionally: Red is associated with courage, physical and emotional survival, grounding and security. Red is thought to help with depression, anger, frustration and anxiety.
Physically: Red is associated with the kidneys, spinal column, legs, hips, adrenal system and feet. It is also thought to help blood and circulation issues.

7th Chakra – Violet: Thought Element

Location: Top of the head
Emotionally: Violet is associated with emotions, self-knowledge, over intellectualizing and meditation. 
Physically: Violet is physically associated with top of the spinal cord, brain stem and pineal gland, and is used to relax muscles, calm the nervous system and sooth organs. Violet is also used for treating the lymphatic system and spleen.