Great Snacks,entrée’s or sides

 Bruschetta

4 Firm Med Tomatoes                                    

1 Spanish onion                                                           

Handful of Basil

Squeeze of lemon

2 Tab Cold pressed Extra Virgin Olive oil

 

*Chop tomatoes and onion finely.

*Thinly slice up basil, add lemon and oil.

*Spoon onto wholemeal or Sour dough toast, or lightly toasted wholemeal lavash bread.(cut into squares), serve immediately.

 

-For a fun, all-raw alternative, roll tomato mix in your choice of lettuce or cabbage leaves.

 

-For variety, replace onion with a large avocado, or cucumber diced - Yum!

 

Salsa

4 Tomatoes

½ capsicum

½ Onion

Crushed garlic to taste

 

*Blend

For optional extras- chilli powder, lemon juice, cucumber, black pepper

 

 

Guacamole

3 large avocadoes

2 small tomatoes

1-2 cloves of garlic

Juice of a lemon

Dash of Cayenne pepper or sweet chilli sauce

Black pepper- optional.

 

*Mash avocadoes, then add chopped tomatoes and mash together with a fork.

*Add lemon and Cayenne pepper.

 

Serve with Carrot, Celery, and Zucchini sticks.

 

Tomato Dip

2 tomatoes

6 dried dates

Juice of ½ a lemon

 

*Blend together

For thicker dip add 6 soaked sun-dried tomatoes

Capsicum dip

2 cups of soaked/drained cashews for at least 1 hr

*Blend with one medium red Capsicum and a good squirt of Braggs Liquid Aminos(to taste)

 

Zucchini Dip

2 Medium Zucchinis

2-3 tabs Tahini

 

*Blend well

Pesto Dip

2 cups of cashews/pinenuts/macadamias or mix of all

1 bunch of Basil

1 clove garlic

juice of 1 lemon

*Blend well

Thyroid butt kickin Pesto

4 cloves Garlic

1/3 cup Brazil nuts

!/3 cup pumpkin seeds

1/3 cup sunflowerseeds

2 cups of coriander. parsley & basil

2/3 cup EVOO 

4 tbspns Lemon juice

Squirt Coconut aminos

Pulse all ingredients to desired consistency.

Raw Basil Pesto Sauce

½ Cup Basil

½ Cup Parsley

1/3 Cup soaked pine nuts

2-3 cloves of garlic

Splash of Olive oil

Sea salt to taste

 

*In food processor, roughly blend drained pine nuts, garlic and olive oil.

*Add basil and parsley, process to desired consistency, add salt to taste.

 

This is great served as an appetiser in small mushrooms, de-stemmed or

As a sauce, toss through finely, julienned vegetables.

 

Baby spinach Pesto

1 bunch of baby spinach

1 bunch of coriander

1/3 cup of sunflower seeds

1/3 cup of lemon juice

 

*In food processor process to paste consistency

For additional flavour, try 1 tab of Garam masala & sprinkle of chilli flakes

Serve, as pesto above

 

 Raw Sunflower Seed Loaf

1 medium carrot
1 cup hulled sunflower seeds
1 cup almonds
1 garlic clove
1 cup pumpkin seeds
1/2 red bell pepper
1/4 cup fresh parsley
1/2 sweet red onion

 

Soak seeds and almonds in separate containers overnight.
Drain and rinse. Place S-blade in food processor, or blank in Green Life or Champion, and process seeds, carrot, garlic and almonds.

After processing, add minced parsley, finely chopped bell pepper, and minced onion.

Sauce: In food processor make sauce of 2 medium tomatoes, 2 teaspoons Celtic Sea Salt, 1 tablespoon basil and 1 tablespoon oregano.

Mix half of the sauce into loaf mixture, form into loaf, cover and set aside un-refrigerated for 4 - 6 hours. Use remaining sauce as a garnish when serving.

Raw soups are nutritious and easy