Health-giving Salads
 Raw-slaw 1 quarter of Savoy cabbage 3-4 grated Carrots Variations: Substitute diced 1 grated Zucchini Cucumber instead of Mung 1 large apple diced beans, cup of diced !/2 cup mung beans pineapple for a sweet taste. 1/2 cup of raw or lightly roasted Sunflower seeds
Mix all vegetables together. Add a few dollops of Mayonnaise (Preferably homemade-see dressings) Or a few tabs of Cold pressed Extra virgin olive oil-Enjoy!
Raw Beet/Carrot Slaw (www.hacres.com)
Less the dressing- Alternatively you can grate and add herbs like mint, basil or coriander and a squeeze of Lemon.
Alfalfa Salad Half a punnet of Alfalfa separated 2 large carrots grated 1 grated apple A few handfuls of sesame seeds
Toss well and add Olive oil dressing (see dressings)
Rocket Salad 3 cups of washed and dried Rocket 6 semi dried tomatoes sliced thinly 1 cup of grated carrot Olive oil dressing
Toss together, add dressing. Carrot is a substitute for parmesan cheese-in traditional recipe.
Marinated Mushrooms 2 Cups Mushrooms (de-stemmed) Tamari/ Nama Shoyu (raw soy sauce) Olive oil
*Place whole mushrooms in a bowl, splash with ample olive oil to coat mushrooms. *Splash Tamari sauce over mushrooms, mix well *Allow mushrooms to steep a few hours before serving For variety, slice mushrooms.
Marinated Vegetables Half a leek (a good substitute for onion, with less bite-shallots too may be used) Sm head of broccoli- sliced into small flowerets Medium Zucchini- sliced 1 Red capsicum 2 Firm tomatoes- cut into slices Olive oil 1 Lemon -Juiced
*Splash with olive oil, coating fairly well *Squeeze juice of lemon, toss well *Let steep for at least 2 hours
Apple cider vinegar is another alternative instead of using lemon- Braggs Liquid Aminos another flavour alternative Both will break down the vegetables, making them soft to eat.
Cauliflower Curry1 Head cauliflower cut into bite-sized florets
6 Servings
Asparagus with Shitake MushroomsAsparagus Mixture Sauce Combine the asparagus, grapeseed oil, onions, and mushroom in a bowl. Blend the sauce ingredients for one minute and pour over the asparagus mixture. Avocado Spinach Salad2 Avocado's
Combine all ingredients and season to taste. From www.aliveraw.com
Mock Salmon Pate
2 cups walnuts 2 stalks celery
1 lg red capsicum
2 shallots
½ -1 teas sea salt
*Combine all ingredients in food processor and blend until smooth. –This can be served on a bed of salad or rolled up in greens, or spread on crackers.
Kale Salad (King of the veggies!) 2 cups finely chopped raw Kale Extra virgin olive oil- splash and massage through
1 lg chopped avocado- also mixed in well
2 chopped tomatoes, 2 spring onions, Juice of 1 lemon *Marinade at least 1 hr before serving. Balsamic salad 1 lg Cucumber
1 lg Zucchini
1 Red capsicum
1 spanish onion
1 cup sliced mushrooms
Splash through E.V Olive oil
Splash through Balsamic vinegar
*Marinade at least one hour before serving Radish delight 1 bunch radishes 1 punnet cherry tomatoes
1 lg cucumber
Handful of basil leaves
Juice of 1 lemon
2 tab E.V Olive oil
*Slice radishes and cucumbers finely, halve tomatoes, combine oil, juice and basil, serve on bed of greens. Basic Salsa
4 Firm tomatoes ½ capsicum ½ Spanish Onion 1 clove garlic (to taste) *Chop finely or pulse in food processor
For optional extras- 4 sprigs of coriander, chilli/cayenne powder, lemon or lime juice, diced cucumber, corn kernels off the cob, and honey to sweeten. Guacamole
3 large avocadoes 2 small tomatoes 1-2 cloves of garlic Juice of a lemon Dash of Cayenne pepper *Mash avocadoes with a fork then add chopped tomatoes-combine.
*Add lemon, garlic and Cayenne pepper. -Serve with Carrot, Celery, Capsicum and Zucchini sticks. -This dip may be used to fill mushrooms too. Tomato Dip
2 Lg tomatoes Juice of ½ a lemon 6 dried dates 1 clove minced garlic 6 sun-dried tomatoes (soaked) Dash cayenne/chilli powder *Blend well in blender.
Raw Basil Pesto Sauce
1 bunch 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 or wholemeal/Rye Pasta Baby spinach Pesto
2 handfuls of baby spinach 1 bunch of coriander 1/3 cup of sunflower seeds 1/3 cup of lemon juice 1/3 Cold pressed, Extra virgin olive oil *In food processor process to paste consistency
For additional flavour, try 1 tab of Garam masala & sprinkle of chilli flakes Serve, as pesto above Onion dip Pineapple salsa
2 cups Macadamias 2 cups pineapple chunks ¾ -1 cup water 1/3 cup coriander 1 tpsn Sea/ Celtic salt 1 clove crushed garlic 1 onion diced small 1 tab lemon juice 1/8 tpsn cayenne pepper *Process or blend well, one at a time *Mix all ingredients together. Zucchini Dip Almond Hummus
2 Medium Zucchinis ½ cup soaked almonds (peeled-opt) 2-3 tabs Tahini 1 tab Tahini ½ tsp Sea /Celtic salt 1 clove garlic 1 clove minced garlic 2 tab lemon juice 1/3 cup water ¼ tsp ground cumin *Blend well in blender. *Blend in processor or blender.
Raw Hummus
2 cups chickpeas sprouted (soaked in pure/distilled water 24hrs, then sprouted for 72hrs, rinsing daily) 4 cloves minced garlic ½ cup Tahini 2 Tabs Nama Shoyu (raw soy sauce or Braggs amino acids) 2 lemons squeezed ½ cup parsley 1 small red/Spanish onion ½ cup water *Process chickpeas in processor with onion, garlic, and water.
*Add remaining ingredients, mix till desired consistency. Black Olive Tapenade ( Living on live food –Alissa Cohen)
It is hard to obtain raw olives, most come in high sodium brine- check labels for best brands with lower salt content. Some come vacuum packed. Olives contain good oils- Helps lower LDL Cholestrol.
24 Black olives 2 cloves minced garlic
½ cup Cold pressed Extra virgin olive oil 2 tabs lemon juice ¼ cup parsley 2 tab mint leaves ¼ cup basil Sea/ Celtic salt Season to taste. Carrot and Avocado Salad
If you love salads but are tired of making the same old leafy greens with vinaigrette dressing this recipe is for you! It is time to try something new.
Break away from a purely green salad, and try adding some excitement to your normal eating routine. This is a very quick recipe that anyone can make
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Serves 2 people
Ingredients:
For the salad: 4 Cups of Carrots (grated or sliced) 1/2 Cup Cilantro 1/2 Cup parsley 1 Avocado 1 Green Onion 1/2 Cup Sesame Seeds For the dressing: 2 TB Flax seed Oil
2 Limes 1 1/2 Soy Sauce 1 TB Ginger 1 TB Coriander Method: For the salad: Step 1: Chop your Cilantro, Parsley, and Carrots. You can also use a grater for your Carrots.
Step 2: Mix all three into a medium size bowl. For the Dressing: Step 1: Place all the dressing ingredients into a food processor. Step 2: Mix until everything is well blended Step 3: Pour dressing on top of the salad Step 4: Toss on the 1/2 Cup Sesame Seeds Source:: www.gliving.com Live Tomato Soup (Thermomix -Rawlicious book) 220g water 75g Extra Virgin Olive oil 3 large cloves garlic 1 Tbspn Braggs Liquid Amigos Handful fresh basil 1 heaped tsp ground ginger Season wwith Salt 12-15 medium tomatoes Blend all but Tomatoes for 1 minute. Add tomatoes blend another 60 sec.
Every day Dressings
Olive oil dressing ½ cup lemon juice- freshly squeezed ½ cup Extra virgin olive oil-cold pressed 2 tabs of apple cider vinegar 2 cloves crushed garlic
Shake in jar, keep refrigerated.
Mango Dressing 2 Cups of tomatoes 2 Cups of Mangoes 2 Tabs Balsamic Vinegar
*Blend well
Almond Mayonnaise 1 Cup of soaked Almonds 2 limes juiced 1 clove of garlic 1 tspn apple cider vinegar 1 cup of filtered water 1 tspn raw agave nectar or honey 1 cup of extra virgin olive oil Pinch of ground mustard seeds Pinch of ground peppercorns
*soak almonds 24hrs before *Blanch almonds by dropping them in boiling water for several seconds, then immediately in cold water, remove the skins *Put blanched almonds & garlic in processor & blend with chilled water until creamy *While blender is still going, add oil slowly *Watch mixture thicken, if not add a few icecubes *Pour mixture into chilled bowl from freezer, add vinegar, lime juice, agave nectar/ honey, salt and pepper and mix gently and continuously with wire whisk( that has been in freezer for a few hours) *Taste test, *Place in jar and store in fridge for up to 5 days
Simple nut mayonnaise 250gm of soaked sunflower seeds or pepitas Handful of pepitas Juice of one grapefruit or 2 lemons/orange Crushed garlic ½ cup olive oil Little sea salt or tamari or Braggs amino acids
*Blend till smooth
Caesar dressing ¼ cup of lemon juice ¼ cup of water ¼ cup of apple cider vinegar ¾ cup of cold pressed olive/apricot oil 1 tab raw, unrefined honey Pinch of sea/celtic salt
*Blend well; add 3 tabs of grated Romano cheese if needed
Avocado dressing 1 peeled avocado 1-2 clove garlic, crushed ½ lemon, juiced 1 cup of distilled water
*Blend well
Red Pepper Catsup1 each Red Bell Pepper, roughly chopped
YUMMY TOMATO SAUCE RECIPE (www.livefoodfactor.com)
MANY PEOPLE THINK THEY COULD NEVER EAT RAW THROUGH THE WINTER, THEY THINK THEY NEED HOT FOOD IN THE COLD WEATHER. It is interesting that no animal in the wild needs hot food in the cold weather. Neither do we really. Its rather about what we're used to eating, warming foods seem to warm us. My suggestion is take your vegetables out of the fridge a few hours before you start preparing the meal. Even slightly warming them in a dehydrator can be satisfying.
Vegetable pies/slices/loaves
Pumpkin pie Filling: Ann Wigmore's recipe from her book "Recipes for Longer Life": I Can't Believe It's Not Meatloaf
By Angela Elliott
Directions: Add all the above ingredients to a food processor, pulse chop until evenly distributed. Place meatloaf on a platter and shape into a loaf and serve. *Note: This actually looks like real meat loaf and is absolutely delicious  The variety creates endless combinations!
Carrots, celery,onions,leeks,mushrooms,capsicums,snow peas, garlic,ginger,red/greencabbage,squash . Just roughly chopped or pulsed in the food processor will do the trick, add a squeeze of lime, a dash of EV Olive oil to marinate and top with your favourite dressing! This is my Spicy tomato sauce on top.
Lightly toss it in a frypan if you want to trick the family!
Yum!
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Ingredients: