Raw 2 the Rescue - Better Living thru Eating Raw
Almond Apple Cherry Cookies:
1 lb any type sweet apples, core and seeds removed (Unless fighting cancer)
1 small lemon, peel removed
Juice from 1 Lime
Organic Dried Cherries
1 knuckle size piece of ginger
Process the Apples, Lemon and Ginger though juicer
Catch pulp in medium sized bowl, save till later
Strain juice into pitcher through fine mesh strainer, refrigerate, enjoy at your convenience
Take bowl with pulp and add 2 teaspoons of Cinnamon
Add 1 teaspoon of Nutmeg
Add ½ to ¾ cup of Coconut Nectar or sweetener of choice
Add 1/8 teaspoon of ground Cloves, 
Add ½ teaspoon Vanilla Powder or ½ Vanilla Bean finely ground
Zest Lime into bowl
Hand squeeze lime into pulp mixture
Add Dried Cherries and mix by hand thoroughly
Form cookies into desired shapes
Place on mesh dehydrator sheets
De-Hydrate at 105 degrees F for 4-6 hours
Turn cookies over and De-Hydrate for another 2-6 hours tills desired consistency
Enjoy
 
Cole Slaw:
2 package of pre-shredded cole slaw mix
1 cup RO Water
½ cup raw Macadamia Nuts
½ cup raw Cashews
1 Scallion
Juice from 1 lemon
1 tablespoon Nama Shoyu
½ tablespoon Black Pepper
1 tablespoon Extra Virgin Olive Oil
In Vita Mix or Blender, combine all ingredients, EXCEPT the Cole Slaw
Blend well till smooth
Optional, add sea salt to taste
Place Cole Slaw in bowl, top with dressing, sprinkle with Sea Salt and Black Pepper
*** Variation - for a sweeter Cole Slaw, add 1 tablespoon Agave in Vita Mix
 
Raw Mayo:
1 cup Cashews
¼ - ½ cup RO Water add slowly as needed
½ tablespoon Extra Virgin Olive Oil
1 teaspoon minced Garlic or to taste
½ sea salt to taste
*** Variation – ¼ Jalapeno Pepper minus seeds for s spicy kick
Add 2 tablespoons of water at a time
In personal Blender, place Cashews, grind into powder at time, Olive Oil, Garlic, Sea Salt
Blend well, stopping to add more water as needed
 
Raw Ketchup:
¼ sundried tomatoes, chopped
½ teaspoon Apple Cider Vinegar
2 tablespoon Extra Virgin Olive Oil
2 teaspoons Agave
¼ teaspoon sea salt to taste
Mix In personal High Speed Blender, Blend well
 
Cucumber Dill Chips:
4 cucumbers washed skim left on sliced very thin
Place in bowl add ¼ cup Sea Salt and 1/8 cup dill
Allow to set for 15-20 mins
Place in dehydrator on mesh sheets for 3-4 hours till dry
Place in container and Enjoy! They will become even crunchier as they get to room temp.
 
Mixed Berry Smoothie:
½ cup of water
1 tablespoon flax seed
1 tablespoon bee pollen
1 teaspoon vanilla powder or ½  vanilla bean
½ teaspoon cinnamon
¼ cup raw cashews or raw nut of choice
2 tablespoons of agave (optional)
1 whole frozen banana, broken in ½
¼ cup of frozen Blueberries
¼ cup of frozen Strawberries
2-3 cubes of ice
Blend till smooth and enjoy!
 
Raw Pancakes:
½ cup flax seed meal
½ tablespoon of liquid coconut oil
1/8 cup of agave or maple syrup grade B
1/8 teaspoon sea salt
1/16 cup of water
1/8 teaspoon cinnamon
½ teaspoon vanilla powder or ¼ vanilla bean
Place above in large bowl and mix well
Form several balls and flatten into pancake shape about ¼ - ½ inch thick
Serve topped with your choice of sliced fruit or chopped nuts or cocoa nibs
Drizzle with maple syrup and add a pat of butter
 
Olive Butter:
¼ cup extra virgin olive oil
¼ teaspoon sea salt
Mix in small bowl and pour into small container
Freeze until solid
 
Coconut Butter:
¼ cup of solid coconut oil
1 tablespoon un-pasteurized white miso
Mix coconut oil and miso until well mixed
Ready to use as soon as you are done mixing
Store in freezer
 
Dill Corn Salsa:
4 ears of corn, kernels cut from cob
½ cup of grape tomatoes, sliced in half to thirds
½ cup of diced avocado (optional)
1 tablespoon dried dill of 2 tablespoons of fresh chopped dill
¼ teaspoon sea salt
¼ cup extra virgin olive oil
¼ cup diced orange or red bell pepper
1/8 teaspoon of Nama Shoyu
Place above ingredients in large bowl and toss gently
Serve in small bowls or wrap in collard leaves
 
Morning Tonic:
1 lb any type sweet apples, core and seeds removed (Unless fighting cancer)
1 small lemon, peel removed
1 knuckle size piece of ginger
Process though juicer
Strain through fine mesh strainer
Pour into glasses and enjoy
 
Fresh Veggie Juice:
4-6 Tomatoes
¼ small red onion
½ cup fresh celery
1 scallion
1 Jalapeño minus seeds
2 carrots
1 small to medium red bell pepper minus seeds
½ baby spinach (optional)
1 small beet
1/8 teaspoon sea salt (ADD salt AFTER processing through juicer)
Process though juicer
Strain through fine mesh strainer
Pour into glasses and enjoy
 
Banana Soft Serve w/Strawberry Topping:
3 frozen bananas
Process through Champion Juicer with blank attachment (Divide into small serving dishes)
 
Strawberry Topping:
1 pint fresh strawberries, hulls removed
¼ cup agave
½ teaspoon vanilla powder or ½ vanilla bean
Process in Blender / Vita Mix until smooth
Spoon over banana soft serve and enjoy
 
Kelp Noodles with Pesto Dressing:
1 package Sea Tangle Kelp Noodles (Rinse well)
Set aside in large bowl
 
Pesto Dressing:
1 cup water
1/8 cup extra virgin olive oil
1 teaspoon sea salt
1 tablespoon dried Italian Herbs
6 sprigs fresh green parsley
1 medium tomato
½ cup baby spinach
1 scallion
¼ cup raw cashews
¼ cup raw pine nuts
Process in Blender / Vita Mix until smooth
Pour desired amount over Kelp Noodles and garnish with diced red bell peppers, diced avocadoes, halved grape tomatoes, enjoy
 
Raw Super Green Smoothie:
1 cup fresh Pineapple
1 Banana
1 large handful of your favorite Berry
¼ teaspoon Vanilla Extract
¼ teaspoon Cinnamon
1 cup fresh Tangerine or Orange Juice
¼ cup Agave
½ scoop of Sun Warrior Vanilla Protein Powder
½ tablespoon Sun Warrior Ormus Supergreens Powder
1 cup ice
Blend and ENJOY
 
Raw Chocolate Cake:
3 cups of dry Walnuts
1 cup pitted Dates
2/3 cup of Cacao Powder
¼ teaspoon Sea Salt
 
Preparation:
Combine Walnuts, Dates, Salt and Cacao Powder in Food Processor
Process to mix well
Take small desert cups, pre-lined with plastic wrap, press ½ cup of mixture into small desert cups leaving deep tablespoon sized cavity in center
 
To Serve:
Scoop 1 tablespoon of Chocolate Sauce into center of each tartlet cake, flip upside down onto desert plate and release from pan.  Remove plastic wrap, drizzle 1 – 2 tablespoons of Raspberry or Cherry Sauce over each and ENJOY
  
Cashew Creme:
1 cup Raw Cashews
½ to 1 cup filtered Water
2 tablespoons Agave
½ to 1 tablespoon Vanilla Extract or ½ Vanilla Bean
Combine all ingredients into high speed blender, blend until smooth and ENJOY
 
Raw Soup – Papaya Lime:
1 small ripe Papaya
½ ripe Mango, chopped (about ½ cup)
2 tablespoons fresh Orange Juice (about ½ an Orange)
1 tablespoon fresh Lime Juice
2 Strawberries
 
Cut the Papaya in half lengthwise and remove the seeds with a spoon.  Scoop out the flesh and chop coarsely (this will make about 2 cups).  Place in a blender with the Mango, Orange Juice, Lime Juice, Strawberries and process until smooth.  Serve immediately.  For a chilled soup, refrigerate for 2 hours prior to serving.
 
Enjoy
 
Raw Soup – Spinach Apple:
 
2 cups Spinach Leaves tightly packed
½ Apple, peeled and chopped
½ cup water plus ¼ cup water to thin, if necessary
1 teaspoon fresh Lemon Juice
Dash of Sea Salt
½ raw Avocado, chopped
 
Place the Spinach, Apple, Water, Lemon Juice, salt in a blender and process until smooth.  Add the Avocado and process until smooth.  Add the remaining ¼ cup of water to thin if necessary and blend until smooth.  Serve immediately.  For a chilled soup, refrigerate for 2 hours prior to serving.
 
Enjoy
 
Raw Soup – Curried Coconut:
 
1 cup diced ripe Avocado (about 1 large Avocado)
1 ½ cups peeled and diced Cucumber
1 cup peeled and diced Tomato
2 tablespoons Lemon Juice (from about 1 Lemon)
1/3 cup fresh Thai Coconut Meat
¼ cup fresh Cilantro
1 tablespoon Curry Powder
1 teaspoon minced Garlic
1 teaspoon Sea Salt
1 cup T
Place the Spinach, Apple, Water, Lemon Juice, salt in a blender and process until smooth.  Add the Avocado and process until smooth.  Add the remaining ¼ cup of water to thin if necessary and blend until smooth.  Serve immediately. 
 
Enjoy
 
Wild Rice with Acorn Squash, Walnuts and Ruby Red
Pomegranate Seeds (Servings: 4)
This hearty holiday rice dish will soon become a family
tradition. It’s a beautiful addition to any table, but its
beauty does not compare to its taste. Amazingly tasty,
this fall dish will have your family and friends begging
for seconds!
 
Ingredients:
Wild Rice
2 cups wild rice
3 tbsp parsley, fresh, finely minced
1 green onion, sliced
1 tsp poultry seasoning
¼ cup walnut oil or olive oil
1 cup walnuts, soaked for 6 hours, drained, rinsed,
dehydrated then chopped
1 ½ cups pomegranate seeds
Acorn Squash Marinade
1 whole acorn squash, peeled and cubed into 1 inch
pieces
3 tbsp walnut oil or olive oil
¼ tsp black pepper
1 medium juice from orange (approximately ¼ cup)
1 medium orange, halved and zested
1 tsp pumpkin spice
 
Preparation:
Rinse wild rice (just rice) and place in a half gallon jar.
Cover with water (to the top of jar) and place in a 105°
dehydrator for 24 hours.
Drain rice, rinse and drain again. Place rice in air tight
container in the refrigerator until squash dish is complete.
Peel and cube squash into 1-inch pieces. Place squash
along with marinade in a 9×13 glass baking dish. Mix all
ingredients well. Cover with plastic wrap and place in a
105° dehydrator for 8 hours or until squash is nice and
tender.
Place wild rice in a large mixing bowl add all other wild
rice ingredients along with squash and its marinade.
Mix all ingredients very well.
Can be served at room temperature or placed into a
9×13 baking dish in 105 degree dehydrator for several
hours to warm.
ENJOY!
Chef’s Note - Leftovers can be stored in the refrigerator
up to one week.
 
Warm Cacao with Cinnamon Drink(makes 1 cup)
This flavorful beverage made with almond milk and raw
cacao is just the thing to warm you up on a cold night or
the perfect way to start off your day.
 
Ingredients:
1 cup almond milk
1/2 Tbsp.
cacao powder (or more to taste)
1 tsp.
agave nectar (or more to taste)
Dash of cinnamon
 
Preparation:
Combine all ingredients in a blender and mix until it
thickens. Warm to 102 degrees VERY carefully on the
stove . Keep in mind that you should stop heating
before it gets to temperature as it will continue to
heat even after the heat source is removed. Pour
into your favorite mug and enjoy!
 
Peanut Butterscotch Fudge Bites (Servings: 36)
If elegance, style and quality describe your holiday
functions, then this fudge is for you - a decadent
treat perfect for gifts (or yourself). This is definitely
a converter recipe, meaning if you give it to those
who are new to raw vegan foods - you'll hook them
for good.
 
Ingredients:
1 cup cacao butter, melted
2 tsp butterscotch extract
½ cup jungle peanuts chopped
 
Preparation:
Blend all ingredients in listed order (EXCEPT the
chopped jungle peanuts) in a high-powered blender
until well combined. Pour fudge mixture into a
mixing bowl, add chopped peanuts and combine
ingredients well.
In an 8×8 glass baking dish, line with non-stick
paper then add fudge batter. Evenly distribute
the fudge in the dish.
Place in the refrigerator or freezer for 20 minutes
or until fudge sets.
Remove fudge from dish and paper. Cut into 1 inch
cubes. Store in airtight container in the freezer for
 3 months.
Share and Enjoy!
 
Coconut-Lime Butternut Squash Soup with Crispy
Ginger
 
Ingredients:
1 medium butternut squash, peeled, seeded and
cut into small chunks (Approx. 4 cups)
1/3 cup young Thai coconut meat
1 tbsp
Raw and Organic Coconut Butter
1/4 cup sweet onion, chopped
1 garlic clove, smashed
1 1/2 cups fresh young Thai coconut water
1 cup filtered water (or enough for desired consistency)
4 tbsp lime juice
1/4 tsp cayenne pepper (or to desired heat)
1 tbsp
Agave Nectar, Raw and Organic
3/4 tsp ground ginger
1 1/4 tsp
sea salt
1" piece of ginger, peeled and thinly sliced and then
cut into 1/4" strips
1 handful cilantro leaves, coarsely chopped
 
Preparation:
Dehydrate ginger strips at 95° for 4–6 hours until
crispy
In a Vita–Mix or other powerful blender, puree squash,
coconut meat, coconut butter, onion, garlic and
coconut water. Slowly add the filtered water until
blended smooth and blended to a soup consistency.
Add lime juice, cayenne, agave, ground ginger and
sea salt and blend until it’s warm, but not hot.
Ladle soup into warmed bowls, top with a few strips
of crispy ginger and sprinkle with chopped cilantro
 
Apple Pie Brandy Crumble
 
Ingredients:
Apple Filling
7 medium–sized apples, peeled, cored and cut into
1/4 inch thick slices
1 tsp ginger juice
2 Tbsp lemon juice
1 cup apple juice
Crust
1 cup walnuts
1/2 cup raisins
1/4 tsp cinnamon
5 whole medjool dates, pitted
Syrup
1 cup apple juice
1 tsp apple pie spice (mixture of cinnamon,
nutmeg & allspice)
1/2 cup medjool dates, pitted
2 Tbsp lecithin
Brandied Crumble
1 cup walnuts
1/2 cup medjool dates, pitted
1/2 tsp brandy extract
 
Preparation:
To make filling
Core and slice apples to 1/4 inch thickness.
Add sliced apples, vanilla, ginger, and lemon juice
to a mixing bowl and blend all ingredients by hand.
Now add dates and continue processing until
mixture is consistent.
"Flour" the bottom of your pie dish or lightly
grease pan with coconut oil.
Press crust evenly on the bottom and sides
of 9 inch pie pan. Set aside until ready to fill.
To make syrup
Place all ingredients in a high powered blender,
in listed order EXCEPT the lecithin (this is
added last), and blend until well mixed.
Then add lecithin and blend again.
To make crumble
Place all the crumble ingredients into food
processor and pulse until slightly chunky.
How to assemble
Drain apple juice from "baked" apples (enjoy
 as a great beverage).
Place apples in a mixing bowl and blend with
syrup. Make sure to coat all apples.
Gently and evenly place syrup–covered apples
in pie crust and sprinkle with the brandied
crumble.
 
Raw Soup – Papaya Lime:
1 small ripe Papaya
½ ripe Mango, chopped (about ½ cup)
2 tablespoons fresh Orange Juice (about ½
an Orange)
1 tablespoon fresh Lime Juice
2 Strawberries
 
Cut the Papaya in half lengthwise and remove
the seeds with a spoon.  Scoop out the flesh
and chop coarsely (this will make about 2 cups). 
Place in a blender with the Mango, Orange Juice,
Lime Juice, Strawberries and process until smooth. 
Serve immediately.  For a chilled soup, refrigerate
for 2 hours prior to serving.
 
Enjoy
 
Raw Soup – Spinach Apple:
 2 cups Spinach Leaves tightly packed
½ Apple, peeled and chopped
½ cup water plus ¼ cup water to thin, if necessary
1 teaspoon fresh Lemon Juice
Dash of Sea Salt
½ raw Avocado, chopped
 
Place the Spinach, Apple, Water, Lemon Juice,
salt in a blender and process until smooth.  Add
 the Avocado and process until smooth.  Add
the remaining ¼ cup of water to thin if necessary
and blend until smooth.  Serve immediately. 
For a chilled soup, refrigerate for 2 hours prior to
serving.
 
Enjoy
 
Raw Soup – Curried Coconut:
 
1 cup diced ripe Avocado (about 1 large Avocado)
1 ½ cups peeled and diced Cucumber
1 cup peeled and diced Tomato
2 tablespoons Lemon Juice (from about 1 Lemon)
1/3 cup fresh Thai Coconut Meat
¼ cup fresh Cilantro
1 tablespoon Curry Powder
1 teaspoon minced Garlic
1 teaspoon Sea Salt
1 cup coconut milk from young Thai Coconut
 
Place all ingredients in a blender and process
 until smooth.  Place in serving bowls, top with
fresh Cilantro Leaves and enjoy immediately.
 
Will keep for 1 day in the refrigerator
 
Raw Soup – Garlic Walnut:
 
1 cup Walnuts
1 cup Extra Virgin Oil
2 cloves of Garlic
½ teaspoon ground Black Pepper
1 teaspoon Sea Salt
2 ½ cups of water
 
Soup Toppings:
2 Avocados, diced
¼ bunch fresh Dill, chopped
Blend the Walnuts, Oil, Garlic, Pepper and
Salt until smooth.  Place in serving bowls,
top with fresh Avocado and fresh Dill. 
 
Topping will keep for 1 day in the refrigerator,
Soup base will keep for 4-5 days in refrigerator
without toppings.
 
Raw Soup – Creamy Portabello Bisque:
 
1 cup Brazil Nuts
1 cup Extra Virgin Oil
2 cloves of Garlic
1 teaspoon Sea Salt
3 cups of water
 
Bisque Toppings:
1 Portabello Mushrooms, diced
¼ cup Extra Virgin Oil
1 tablespoon Nama Shoyu or Braggs Liquid Aminos
1 tablespoon fresh Thyme Leaves
 
Start by marinating your mushroom pieces.  Toss them with Oil and Nama Shoyu, set aside to marinate.
 
Blend Nuts, Oil, Garlic, Salt and Water until smooth.
 
To serve, pour Bisque into 4 soup bowls, top with marinated Portabello and Thyme. 
 
Soup Base with Topping will keep for 2 days in the refrigerator, Soup base will keep for 4-5 days in refrigerator without toppings.
 
 
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