Living Tree Organic Recipes
Alive Organic Recipe Videos 
Dorit's Raw Vegan Holiday Feast
Raw Vegan Thanksgiving Dinner at the Louks Family House
Raw Vegan Strawberry Cheese Cake
Nut Milks
Sweet Almond Milk
Banana Almond Milk
Apple Ginger Almond Milk
Apple Fruit Harvest Pecan Milk
Living Soups
Living Tree Energy
Soup
Cream of Mushroom Soup
Everybody's Favorite Celery-Cilantro Soup
Carrot and Almond Soup
Almond Creamy Base for 100 Soups
Lemon Zucchini Bisque
Corn-Off-The Cob
Almond-Beet Borscht
Living Main Lunch or Dinner Courses
Israeli Salad
Holiday Sprout Salad
Hippocrates Nut and Seed Loaf
Walnut Curry Pate
Almond-beet Nut Roll
Mock Black Ink Pasta with Pesto
Veggie Burgers
Mock "Tuna"
Nut Pate
Nutloaf
Fumi's Sundried Tomato Pate
Dorit's Living Pasta
Dorit's Alive Winter Porridge
Living Cakes, Pies and Desserts
Raw Cacao Mousse
Meringue
Vanilla Ice Cream
Decadent Carob Fudge Mousse
Celestial Pecan Pie
Raisin Balls
Carrot Cake
Apple Pie
Apple Walnut Pie
Could It Be Chocolate Pudding?
Susan's Alive Cacao Fudge
Annet's Ecstatically Delicious Chocolate Pie
Dips, Cheeses and Spreads
Organic Raw Macadamia
Nut Ricotta Cheese
Habib's Raw Nut Cheese
Spicy Hummus Dip
Pine Nut Cream
Pine Nut Parmezan
Alpine Yogurt
Rich Yogurt
Apricot Butter
Tahini/Miso Soup
Almond Mayonnaise
Macadamia Cream
Indian Spice Sauce
Nut Milks
Almond Nut Milks
Once upon a time, milk was teeming with
life forces. Today, supermarket milk is a brew of hormones, chemicals,
DDT, fungicides, defoliants and radioactive fallout, produced
by artificially inseminated creatures forced to stand around
in muddy feed lots all day long. Here's a nutritious alternative
you can easily prepare. All you need are raw almonds, some ingredients
you can easily find in natural food stores, and a blender. Drinking
nut milks prepared with organic almonds and almond butter is
one taste-pleasing way to support the health and development
of teeth, bones and muscles. These recipes are adopted from Not
Milk... Nut Milks by Candia Sea Cole, Woodbridge Press, Santa
Barbara, 1990.
Sweet Almond Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2 tbs. honey
3 to 3-1/4 cups spring water
Banana Almond Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
1-1/2 tbs. fresh Living Tree almond butter
1/3 cup ripe banana
1-1/2 tbs. honey
1/2 to 1 tsp. vanilla extract
3 to 3-1/4 cups spring water
Apple Ginger Almond Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2/3 cup organic apple (peeled and cut)
1/4 tsp. ginger powder (adjust if desired)
1 tbs. honey
3 cups spring water
Soak 1/3 cup raw almonds in spring water overnight. Drain and
discard the soak water. Grind the flax seeds in an electric seed
or coffee grinder. Put ingredients in a blender and blend until
creamy smooth.
Apple Fruit Harvest Pecan
Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2/3 cup dried apples
1/2 tsp. cinnamon powder
1/4 tsp. anise powder
3-1/2 cups spring water
1-1/2 tbs. honey (optional)
Soak 1/3 cup raw pecans and 2/3 cup dried apples in spring water
overnight. Drain and discard the soak water. Grind the flax seeds
in an electric seed or coffee grinder. Put ingredients in a blender
and blend until creamy smooth.
Please note: Nut Milks are best drunk as soon as they are prepared.
Refrigerate any unused portion. If still unused after 3 days,
feed to the earthworms in your compost pile!
Living Soups
Living Tree Energy Soup
The inspiration for this comes from several
of sources. First, there is the excellent booklet, Nature's Healing
Grasses that appeared some 30 years ago. It was written by H.E.
Kirschner, a physician who was able to heal people afflicted
with serious illness by putting one and all on a simple regimen:
They would prepare a "green" drink" at least once
a day. It consisted of several of greens, including "weeds"
like malva, purslane and lambs-quarters, as well as cultivated
greens like parsley. These were put in a blender and blended
with pineapple juice. The mixture was drunk immediately after
preparation.
I call it an "energy soup" because
in my experience it is easily digested and has the effect of
enhancing one's aliveness and well being. We've been preparing "energy
soup" at Living Tree Community for over a decade.
We serve it at every meal. Here's our basic recipe:
3 carrots sliced thinly or diced
2 beets sliced thinly or diced
1 apple or cucumber (in season) diced
Chopped parsley, celery, kale, collards, arugula, endive, spinach,
cabbage, cilantro, chard and lettuce (your choice)
Avocado
Lemon juice
Put the mixture into blender. Add spring
water or freshly made carrot juice. If you want to supercharge
the drink, add a handful of wheatgrass. Blend into a thick,
smooth "soup". Serve immediately. One variant is
to grind in a seed mill or coffee grinder some flax, sesame,
sunflower, pumpkin or chia seeds and toss it in. Another variant
is to add a chopped apple.
Cream of Mushroom Soup
Delicious as either a soup or a gravy.
Can be gently heated (make sure it doesn't get warmer than 118
degrees Fahrenheit, which is warm, not hot to the touch) and served
over nut or vegetable loaves. Because of its richness, 1/2 cup
is a sufficient portion.
1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Bragg's
1 pinch sea salt 1/2 cup water
4 tsp minced mushrooms
In a blender, combine the almond butter,
quartered mushrooms, onions, parsley, Bragg's, salt and water.
Blend until smooth. Pour into a serving bowl. Top with the chopped
mushrooms. Yields 1 cup.
Everybody's
Favorite Celery-Cilantro Soup
Adapted from a recipe from the Live Food
Factor by Susan Schenck.
1 bunch celery (about 8 stalks)
1 bunch cilantro
1 bunch fresh dill
1 cup Living Tree Alive Olive Oil
1/2 cup Living Tree raw almond butter or raw tahini
3 cloves garlic
1-2 T unpasteurized mayo
1 T nama shoyu
1/4 cup lemon juice (if not available, raw apple cider vinegar)
8 cups water
Blend in a K-Tec or Vita-Mix, adding a little
of the ingredients at a time until creamy. This is a big hit
everywhere I have taken it. I always get requests for the recipe!
If you want to make it creamier, simply add more celery stalks
and a little more almond butter or olive oil. Serves about 10.
The Live Food Factor by Susan Schenck
This book deserves to be a classic. It is well researched and
provides answers to questions people so often ask..It is
the best compendium we've seen on alive food.We hope to do
a review in our next issue. Copies may be ordered by writing
to Susan at livefoodfactor@yahoo.com
Carrot and Almond Soup
1/2 cup almonds, soaked 8-12 hours
1 1/2 carrot juice
1 small clove garlic, chopped
2 tsp chopped parsley
1 tsp Bragg's
Squeeze of lemon juice
Alfalfa sprouts
Handful of corn
In a blender, combine almonds and carrot juice,
blend thoroughly. Add garlic, parsley, Bragg's and lemon juice.
Blend until smooth. Pour into serving bowls, garnish with alfalfa
sprouts and corn or bits of onion. Serves 2.
Almond creamy soup base for
100 soups
This is a fantastic Soup base that can
be used to create numerous wonderful soups
1 1/2 cups sprouted almonds
2 cups filtered water
2 lemons, juiced
1 garlic clove
1 tbsp. flaxseed oil
1/2 tsp. ground cumin
1/2 tsp. Celtic sea salt
Put all ingredients above into a blender and
blend very well. This is your Almond Creamy Soup Base.
Try the variations below.
Lemon Zucchini Bisque:
2 small zucchini, grated
1/2 cup finely minced shallot (or onion)
Corn-Off-The-Cob:
1 corn, cut off the cob
1/4 cup finely minced shallot
1/4 red bell pepper, finely chopped
2 mushrooms, finely chopped
Almond-Beet Borscht:
1/2 beet, grated
1/2 cup chopped cucumber
1/4 cup finely minced chives
sprinkle of chopped dill
Living Main Lunch or Dinner Courses
Israeli Salad
by Master Raw Food Chef Dorit of Los Angeles
available in the book Celebrating Our Raw Nature
Serves 5-6
4 cucumbers, diced
4-5 large tomatoes diced
1 red bell pepper, diced
2 radishes, diced really fine
1/2 cup black olives from Living Tree Community Foods, piths removed and diced
2 Tablsepoons Olive Oil from Living Tree Community Foods
1 lemon, juiced
1 tablespoon scallions, diced
1/4 teaspoon garlic, diced
1/4 tsp ginger, diced
Pinch of cayenne pepper
When chopping the cucumbers and tomatoes, be sure to keep the seeds and juice and include that in the cups. Place all the ingredients in a large salad bowl and mix well. Allow this to sit for about 30 minutes before serving. (Can place in the refrigerator for the full 30 minutes if desired)
Holiday Sprout Salad
by Master Raw Food Chef Dorit of Los Angeles
Serves 3-4
3-5 cups sunflower sprouts, freshly harvested
1 cup pea sprouts, freshly harvested
1 cup bean sprouts
1 cup diced finely diced cranberries, pre-soaked in orange juice and Living Tree Raw Agave
1 cup cubed fresh papaya
1/2 cup hiziki seaweed, soaked beforehand
Place all the sprouts, cranberries shredded mango and papaya as well as the seaweed in a medium sized glass salad bowl or bamboo salad bowl.
Dressing
1 cup celery juice, freshly made 1/4 cup Living Tree Black Sesame Tahini
3-5 dates, piths removed, or 1 Tablespoon Living Tree Raw Agave
1-2 Tablespoons Apple Cider Vinegar
dash celtic sea salt (optional)
dash cayenne pepper
Mix all the ingredients in a blender until the desired taste and a creamy consistency are achieved. Adjust the amount of vinegar and cayenne pepper to taste.
Pour over the sprout salad. Toss well and serve.
Hippocrates Nut and Seed
Loaf
1 cups walnuts
1/2 cup almonds (or pine nuts)
1 cup sunflower seeds
1/2 cup filberts
1/2 bunch scallions, coarsely chopped
1 clove garlic
1 carrot, coarsely chopped
1 zucchini
1/4 bunch cilantro
1/4 bunch basil
1/4 bunch parsley
juice of 1 lemon
Dulse flakes to taste
Red pepper rings for garnish
1 head romaine or green leaf lettuce
Run the nuts and seeds through a Champion
juicer using the blank plate
Mix the nut/seed butter in a bowl
Finely chop the vegetables in a food processor
Mix all ingredients in a bowl, adding dulse to taste
Server on a bed of lettuce on a platter with red pepper garnish
Walnut Curry Pate
3 cups soaked walnuts
3-4 stalks of celery (include some of the leaves, they add lots
of flavor)
1 red or yellow bell pepper
1 small onion (or 1/4 cup)
1-2 garlic cloves
1 cup fresh basil
handful fresh cilantro (1/2 to 3/4 cup)
small handful of fresh dill (1/4 cup)
3/4 tsp. of hot Jamaican curry powder (use more or less to your
individual taste-if you can't find Jamaican curry, use another
curry powder)
Nama Shoyu and.or Celtic sea salt, to taste
Chop the celery into 1-inch pieces to cut
the strings; otherwise you might get long strings in the pate.
Put walnuts and celery through a Champion or Green Power juicer
with the juicer blank (homogenizer) in place. Set aside in a
bowl.
Process the rest of the ingredients, except
for the spices, in a food processor utilizing the "S" blade,
until chopped very fine. Add this mixture to the homogenized
walnuts and celery in the bowl. Add spices and mix together well.
Form into an attractive loaf. Garnish with
walnut halves; you could put a line of them right over the middle
of the loaf. Serve with crudite.
Serves 4, Keeps for up to 3 days in the refrigerator.
Almond-Beet Nut Roll
1 lb. almonds
1 cup pecans
4 tbsp. beets (approx. 1/2 of med. beet) measure after grinding
3-4 cloves garlic
1 scallion
4 tbsp. powdered thyme
2-3 tbsp. olive oil (extra virgin)
2-3 tbsp. Nama Shoyu
1/8-1/4 cup filtered water
5-6 1 ft. square pieces of Saran Wrap
Grind almonds and pecans as finely as possible in a food processor
using the "S" blade. Set aside in a bowl. Chop beet
into 4 pieces and also grind as finely as possible in the food
processor. Set aside in a separate bowl.
Add olive oil into the ground nuts and stir meditatively with
your fingers until thoroughly mixed. It should be the texture
of corn meal. Next, stir in the powdered thyme and blend with fingers until
evenly distributed.
Mince garlic and scallions, add into mixture and again blend
with your hands.
Next blend in 4 tbsp. of the finely ground beets and the Nama
Shoyu. If the mixture is too dry, add a little water to get a
dough-like consistency. Knead the mixture until all the ingredients
are evenly distributed.
Now your ready to roll:
Use a small kitchen scale to weigh out 1/4 lb. pieces of
the mixture.
Place each 1/4 lb. piece of the mixture onto a 1-ft. square piece
of Saran Wrap. Form each piece into a cylindrical shape at one
end of the plastic wrap, leaving an inch of plastic on either
side. Then roll the plastic tightly around the mixture and with
both hands grasp both ends of the roll and twist simultaneously
until the roll is tightly compressed, like a sausage.
For storage, place the rolls into a plastic container about the
same width as the rolls, so the rolls hold their shape with the
aid of the container. Refrigerate.
When ready to serve, remove plastic and slice.
Mock Black Ink Pasta with
Pesto
1 package hiziki filtered
3 tomatoes diced
Soak the hiziki in filtered water, enough to cover, for 30 minutes.
Rinse 3 times and drain well.
Dice the tomatoes and set aside
Pine Nut Pesto:
1 cup pine nuts, soaked and rinsed (soak a few extra to sprinkle
on top)
4 1/2 cups fresh basil, gently packed (remove stems and discolored
leaves)
1/2 cup fresh mint leaves, gently packed
3 medium to large garlic cloves, finely chopped
4 1/2 tbsp. olive oil (extra-virgin)
1/2 of a slightly rounded tsp. Celtic sea salt
approx. 3 tbsp. filtered water
While the hiziki is soaking, make the Pine Nut Pesto. Start by
butting the garlic into the food processor with the "S"
blade running. Then add in the pine nuts, followed by basil and
mint, Celtic sea salt and Nama Shoyu. Add in the oil and water
last. Process until smooth.
Set aside 1 cup of hiziki and 1/2 cup of pesto
for garnishing. Toss the remainder of the hiziki "pasta" with
t the remaining Pine Nut Pesto. When serving, put the tossed
"pasta" in the center of the plate and surround it
with the reserved plain hiziki. Add extra dollops of pesto on
top. Sprinkle with diced tomatoes, extra olive oil and extra
soaked pine nuts. Garnish with mint and basil leaves.
Serves 4. Keeps for 2 days in the refrigerator.
Veggie Burgers
1 cup almonds, soaked 12-48 hours and
blanched
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1 beet
1 red bell pepper
1 red onion
1 zucchini
2 carrots, finely grated
2 stalks celery, finely chopped
1/4 cup fresh basis, finely chopped
1/4 cup fresh parsley, finely chopped
2 T Bragg Liquid Aminos
2 tsp flax oil
2 T lemon juice
Process almonds, sunflower seeds, beet red
bell pepper, onion and zucchini through a Champion Juicer using
the solide plate or a food processor with the "s" blade.
Mix in remaining ingredients. Form into round burgers and place
on a dehydrator tray with a teflex sheet. Dehydrate at 105 degrees
for 4 hours, turn burgers over and remove teflex sheet. Continue
dehydration for 4-6 hours, or until desired moisture is obtained.
These burgers are delicious wrapped in large lettuce leaves with
sprouts, tomato, and avocado.
Mock "Tuna"
1 cup almonds, soaked 12-48 hours and
blanched
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1/4 cup sesame seeds, soaked 6-8 hours
1/2 cup celery, chopped finely
1/2 cup red onion , finely chopped
1/2 cup parsley, chopped
2 tablespoon lemon juice
1 tablespoon Bragg Liquid Aminos
1-2 teaspoons kelp powder
Process almonds, sunflower seeds, and sesame
seeds in a Champion Juicer using the solid plate or in a food
processor using the "s" blade. Add remaining ingredients
and mix well.
Nut Pate
1 cup almonds, soaked 12-48 hours and
blanched
1 cup pumpkin seeds, soaked 6-8 hours
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1/4 cups sesame seeds, soaked 6-8 hour
3 stalks celery, finely chopped
1 leek, finely chopped
1 red bell pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos
1-2 tablespoon kelp powder
Process almonds, pumpkin seeds, sunflower
seeds, and sesame seeds in a Champion Juicer using eh solid plate
or in a food processor using the "s" blade. Add remaining
ingredients and mix well.
Nutloaf
1 cup almonds, soaked 12-48 hours, blanched
1 cup hazelnuts, soaked 6-8 hours
1 cup sunflower seeds, soaked 6 hours and rinsed
1" piece fresh ginger 4 stalks celery, finely chopped
1 carrot, finely grated 1 red bell pepper, finely chopped
1 yellow squash, finely chopped
1/4 cup parsley, finely chopped
1 tsp Bragg Liquid Aminos
1 tsp marjoram
1/2 tsp coriander
Process almonds, hazelnuts, sunflower seeds, and ginger through
a Champion Juicer using the solid plate or a food processor using
the "s" blade. Add remaining ingredients and mix well. Form into
a nut loaf and refrigerate for 1 hour. Serve on a bed of your
favorite sprouts.
Fumi's Sundried Tomato Pate
1 cup soaked almonds or sunflower seeds-sprouted
8-10 soaked sundried tomato pieces
1 stalk celery
2 teaspoons extra virgin olive oil
1 tablespoon minced onion
2 tablespoons fresh basil minced
1/2 teaspoon celtic sea salt
Process everything except basil in a food
processor with the "S"
blade.
Add basil at end. Decorate.
Dorit's Living Pasta
This recipe is from Master Chef Dorit's
Recipes For Life to be released in 2007.
2 medium sized tomatoes (locally grown)
6-8 black sun dried, Living Tree olives, pitted then diced
Sprig of fresh oregano (or 1tsp of dried oregano)
2 tbs Living Tree Coconut Dream
1 tsp Living Tree Alive Olive Oil
1 tsp lemon juice (freshly squeezed)
Dash Himalayan Pink Crystal Salt
Dash turmeric
Method of Preparation- Using a Spirooli or Saladacco
Machine, cut zucchini in long strips, resembling spaghetti. Place
in a large mixing bowl. Cut tomatoes in quarters, and add to
bowl. Add the rest of the ingredients and mix. Toss several times
before serving in pasta bowls and give thanks to Living tree
Community Foods for supplying us with these amazingly nutritious
and scrumptious ingredients.
Gratefully
Dorit, Vegan Living Foods Chef
Author, Celebrating Our Raw Nature
Dorit's Alive Winter
Porridge
This recipe is from Master Chef Dorit's
Recipes For Life to be released in 2007.
1 cup wild rice (soaked) from Living Tree
Community
1 cup raw macadamia nuts
1/2 cup coconut flakes or Coconut Dream from Living Tree Community
Foods
2-3 dates, pitted
2 cups cashew milk
Method of Preparation- Rinse rice thoroughly.
after soaking Put in a powerful blender with the rest of the
ingredients and pulse. 2-3 times only. Serve in a cereal bowl
and garnish with winter fruits if desired, finely chopped and
serve immediately.
Cashew Milk
1/2 cup Living Tree Community Foods Cashew Butter
2-4 cups Water
Mix thoroughly in a very powerful blender.
Gratefully,
Dorit, Vegan Living Foods Chef
Author, Celebrating Our Raw Nature
Living Cakes, Pies and Desserts
Raw Cacao Mousse:
1 oz soaked Irish Moss
1 cup water
4 cups almond milk
1 cup date paste
1 cup agave nectar
Royal Himalayan Pink Crystal salt
Vanilla
1 cup raw cacao powder
3 TB lecithin
1 cup coconut butter
Blend Irish Moss with water until well broken down. Add the rest of the ingredients except for the lecithin and coconut butter. Blend until well incorporated, then add slowly the butter and lecithin. Keep blending until the mixture is totally smooth. Pour into individual cups and set in freezer for about an hour or until the middle feels slightly firm to the touch. Top with your favorite berries (we love cherries or raspberries), cacao nibs or Meringue. This recipe makes about a dozen servings.
Meringue:
1 oz Irish Moss
1 cup water
2 cups coconut milk
1 cup coconut meat
1 cup soaked cashews
6 TB agave nectar
Royal Himalayan Pink Crystal salt
Seeds from 1 vanilla bean
1 cup coconut butter
Blend Irish Moss and water until the moss is broken down well. Add rest of ingredients except the coconut oil, drop the oil at the end into the smooth mixture. Top mousse, or fruits and put about 1 hour into the fridge to get solid.
This Meringue can also be a basic for a savory dish: replace vanilla and agave with chopped fresh herbs, optional lemon juice, optional salt, increase coconut meat and/or cashews to get a cream-cheese like texture.
(The original recipe and more delicious dessert ideas are found in the amazing book I am Grateful by Terces Engelhart)
Vanilla Ice Cream:
2 cups soaked almonds
3 cups of water
1 cup coconut oil
1 cup soaked Irish Moss
1 cup agave nectar
Seeds from 2 vanilla beans
1 tsp vanilla powder
3 pinches of Royal Himalayan Pink Crystal salt
Blend almonds and water to milk, strain and keep the pulp for another recipe. Blend 1 cup of almond milk with the Irish Moss until completely smooth. Add all other ingredients, last add coconut oil slowly. Pour into a freezable container and freeze overnight. When ready, scoop and enjoy with fruits, raspberry sauce, raw chocolate sauce or make variations of the ice cream:
- add 1 cup cacao powder, orange zest and 1 cup agave nectar for a heavenly chocolate ice cream
- add 1 cup of minced mint leaves with 1 cacao nibs after blending
- add 1 cup of banana or mango pulp, lower the water by 1 cup
- add 2 tbsp Maca powder and replace Agave Nectar with Maple Syrup for a toffee flavored ice cream.
Decadent Carob Fudge Mousse
by Master Chef Bruce
Horowitz, www.thesunkitchen.com
2 cups avocado
1/2 cup ripe banana
1 cup Living Tree raw carob powder
1 cup pitted dates (soaked in water if dry) or 1/2 Cup Living
Tree Agave Nectar
1 cup water or coco water
1 Tbs. Living Tree coconut oil or olive oil
Optional Flourishes: Pinch of fresh vanilla bean or 1 tsp vanilla
extract, 1 tsp. spirulina, 1/2 tsp. orange zest
Blend until creamy, chill and enjoy.
Celestial Pecan Pie
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean , cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Soak one cup of pecans in filtered water. Set aside.
Fruit crust: In a 9-inch glass pie pan, arrange one layer
of sliced bananas (2 1/2 bananas should do it). Lay the banana
slices in a spiral pattern with one slice slightly overlapping
the other until you have covered the entire pie pan. Also put
a layer going up the sides of the pie pan. Next, cut the papaya
into 1/4 inch thin slices and layer the papaya over the banana.
Over the papaya, put another layer of slightly overlapping banana
slices. Now with your hands, compress the fruit down evenly.
Set aside.
Pecan Cream filling: In a blender, put 1 cup of soaked
(drained) pecans, dates, 6 oz. filtered water and tiny pieces
of vanilla bean and blend to a fine cream. Taste the cream, and
if it is not sweet enough for your taste, add more dates.
Pour
the pecan cream filling over the fruit in the pie pan. Put the
pie pan into the dehydrator and dehydrate at 95 deg F for 3 hours.
In
a small bowl, blend the raw honey with just a little water and
a dash of Nama Shoyu. Prepare the unsoaked pecans for the topping
by tossing gently with the honeyed water to coat the pecans.
After
3 hours , take the pie out of the dehydrator and place one layer
of the prepared pecans on top of the pie. Place them artistically
radiating towards the center of the pie.
Chill the pie at least
one hour before serving.
Serves 6-8. Keeps for a few days in the
refrigerator.
Raisin Balls
From the kitchen of Katherine Dichter
2 cups raisins
1 cup almonds
3 cups raw coconut flakes
1 lemon, juiced
Grind the almonds in a food processor, then add raisins, 2 cups
coconut and lemon juice
Form the mixture into balls
Roll the balls in the remaining coconut
Serve fresh, or refrigerate - should keep for 2-3 days
Carrot Cake
From the kitchen of Katherine
Dichter
Approx. 6 large carrots
1 cup raisins (or 1/2 cup raisins and 1/2 cup dates)
1 cup whole almonds
2 tsp. slivered almonds
1/8 cup raw honey
1 tsp cinnamon
Pinch of nutmeg
Pinch of cardamom
1/2 cup coconut
Run the carrots through a Champion juicer with the blank plate
to make three cups of pulp
Grind the almonds in a food processor, or in a Champion juicer
without the screen or blank installed
Mix all ingredients in a bowl
Form the mixture into the shape of a cake and decorate with almond
slivers or raisins
Apple Pie
Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup sunflower seeds, soaked 6-8 hours
1/2 cup mission figs
1 teaspoon cinnamon
Process all ingredients in a food processor using the "s"
blade until dough forms into a ball. Press dough into a 9''pie
plate.
Filling:
4-6 apples
1-3 tablespoon psyllium
1 teaspoon vanilla
1 teaspoon cinnamon
Process apples, psyllium, vanilla, and cinnamon in a blender.
Add more psyllium to adjust the consistency of the filling. Pour
into crust and refrigerate until serving. Decorate top of pie
with a few slices of thinly sliced apples in the form of a wheel.
Add a few sprigs of mint to decorate.
Apple Walnut Pie
Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup pecans, soaked 6-8 hours
3/4 cup honey dates
1/2 teaspoon vanilla
1 teaspoon cinnamon
Process almonds and pecans in a food
processor using the "s"
blade until finely chopped. Slowly add dates. Add vanilla and
cinnamon and mix well. Press dough into 9'' pie plate.
Filling:
4 Cups apples, thinly sliced
2 tablespoons lemon juice
1 teaspoon cinnamon
1 1/2 cups walnuts, soaked 6-8 hours and chopped
Process apples, lemon juice, and cinnamon in a blender until
chunky. Stir in walnuts. Pour into crust and refrigerate until
serving
Could it be Chocolate Pudding?
This recipe is from "The High Energy
Diet Recipe Guide"
by Dr. Douglas Graham, www.doctorgraham.cc
Blend twelve dates, twelve black mission
figs and one quart of water. (More or less water may be needed
depending on the "dryness"
of your fruit. Start with slightly less.)
Susan's Alive Cacao Fudge
We received this delightful recipe from
an enthusiast:-
I make wonderful fudge with your tahini.
I use tahini, raw cocoa powder, vanilla, honey and a pinch
of sea salt. I didn't measure but I think it would be 1/2 jar
tahini, 1 teaspoon vanilla, 1/2 cup honey, 2 tablespoons cocoa
powder and a pinch of salt. Adjust to taste. It's unbelievable.
Sometimes your tahini is very thin so I use it for a fruit
dip. Really satisfies that chocolate craving!
Susan Elliott
Gurnee, Illinois
Annet's Ecstatically Delicious Chocolate Pie
By Annet van Dorsser
www.RawFoodSuccess.blogspot.com
This is a great pie for your friends and family. Don't tell them it is raw. You will see the surprise on their face, when you tell the pie is raw and... you will definitely have new fans for your raw food diet (if you hadn't yet).
By the way, did you know that raw chocolate is very healthy? It contains a lot of nutrients, like magnesium, silicon and many anti-oxidants. Chocolate also stimulates hormones.

Ingredients for the crust:
- 1/2 cup raw cacao powder
- 1/2 cup carob powder
- 1 cup almond flour
- 1/2 cup agave nectar
- 1/4 cup cacao butter
- 1/2 teaspoon salt
Ingredients for the filling:
- 1 cup cacao powder
- 1 cup carob powder
- 1 1/2 cup agave nectar
- 1 cup coconut butter
For decoration:
- shredded coconut
- optional: 1 banana, goji berries, raisins and a walnut
Make almond flour by blending dry almonds in your blender until fine. Don’t blend to a paste.
Mix all crust ingredients by hand into a dough. Press the dough evenly into your tart pan. We use a silicon tart pan. Chill in the fridge for at least an hour.
Blend all the filling ingredients until very smooth by hand or in a blender. Make a second layer on the chilled cake crust.
Garnish with shredded coconut if you like. Press gently so that it doesn’t fall off later.
Place your pie back in the fridge and chill for at least another hour.
Remove the tart pan. Before serving, you can decorate the pie, if you like. We used a banana, goji berries, raisins and a walnut.
Dressings, Dips, Cheeses and Spreads
Organic Raw Macadamia
Nut Ricotta Cheese
We feel privileged to bring you the alive recipe by Chef
Tamar of California.
This is a mild and scrumptious nut cheese that looks, feels and
tastes like ricotta.
Ingredients:
1.25 cups organic, raw macadamia nuts, soaked at least 30 minutes
.25 cups organic pine nuts
1/4-1/2 cup organic lemon juice (more will make it more zesty
and
slightly more creamy)
lemon zest from a medium sized organic lemon
2 tbls. Organic cold-pressed olive oil
1+ tsp. of Celtic sea salt
freshly ground black pepper (optional)
Process all ingredients in a food processor, wiping down the
sides periodically until a creamy paste is achieved. You can
add a bit of
water to produce a looser cheese. Adjust lemon and salt according
to
taste. Enjoy in crepes, as a vegetable dip, rolled in cabbage
leaves, on a cracker... or zillions of other possibilities.
Habib's Raw Nut Cheese
ONE LAST TREAT, before you go out to spread the word that
cashews are really raw: My own nut cheese recipe, which can be
used with most nuts (cashews are an extremely good choice, and
pistachios too!). A word of caution however, brazil nuts, macadamias
and pine nuts don't work well with this recipe. Although they
are very tasty nuts, for some reason they have a bitter taste
when you culture them. I don't know why this is, but know that
they all share in common a high fat content, whatever that means.
Continue to enjoy them, but as nature gives them to you, not
as a nut cheese.
Here's the recipe, which is extremely simple
to make. Enjoy!
RAW NUT CHEESE: Raw nut cheese can be
made without a dehydrator. It is better for you and tastes better
too! The nuts must be raw. Heated nuts will spoil your cheese.
Raw nuts ensure only good bacteria grow that make the nut cheese
taste great! Put 1 lb. of nuts into your food processor or vitamix.
Add purified water to make a thick cream. Spread evenly on bottom
of glass baking pan, and cover with cheesecloth or a clean kitchen
towel. Let it sit in the open air 2-3 days, tasting periodically.
If it tastes off you will need to start again, otherwise it's
fine. At the end of this time, put it in a covered container
and refrigerate. When it begins to taste pleasantly sharp, it's
ready for use. Refrigerated it lasts a long time, continuing
to improve in taste. HINT: Save a small amount. Add it to your
next batch to ensure it gets off to a proper start!
Spicy Hummus Dip
2 cups beans, sprouted 2-3 days
3 medium cloves garlic, minced
1 cup fresh parsley
1/3 cup raw tahini
1/4 cup minced scallions
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos
Process the garbanzo beans through
Champion Juicer using the solide plate or in a food processor
using the "s" blade.
Add remaining ingredients and mix well.
Pine Nut Cream
1 1/2 cups sprouted pine nuts
3 oz. filtered water
Put the pine nuts and water into a blender and blend to a fine
cream.
Pour the cream into a muslin bag and squeeze out all the liquid.
Save the pulp form another use.
Yield: approx. 1 cup. Keeps for 1 day in refrigerator.
Cultured Cream: Put it into a glass jar, cover with a clean tea
towel and let sit at room temperature for 8 hours. Then refrigerate.
Keep for up to 5 days.
Pine Nut Parmezan
2 cups pine nuts
Soak the pine nuts in filtered water for 8 hours. Rinse, drain
and sprout for 8 hours.
Rinse the pine nuts, then place on a mesh dehydrator tray and
dehydrate at 95 deg F for 24 to 36 hours, or until thoroughly
dry.
Grind the pine nuts in a coffee/nut mill. Store the Parmezan in
the refrigerator.
Yield a little more than 2 cups. Keep s for up to a month in
the refrigerator.
Alpine Yogurt
2 cups sprouted almonds, blanched
3/4 cup sprouted pine nuts
3/4 cup sprouted sunflower seeds
1 3/4 cups filtered water
Put all ingredients into blender and blend to a fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid.
Pour the liquid into a wide-mouth glass jar, cover with tea towel
and let sit at room temperature for 8-12 hours. You will see
that the yogurt goes to the top and the whey settles on the bottom.
When done, put into the refrigerator to solidify more. Serve
by scooping from the top.
Yield: approx 10 oz. Keeps up to 5 days in the refrigerator.
Rich Yogurt
"Rich"
In Essential Fatty Acids
3/4 cup soaked walnuts
3/4 cup soaked pecans
3/4 cup sprouted and blanched almonds
1/4 cup sprouted pine nuts
2 cups filtered water
additional water for soaking
Soak the walnuts and pecans overnight. The almonds and pine nuts
can be soaked overnight and then sprouted for one day.
Rinse all
the nuts. Put into a blender with 2 cups filtered water and blend
well into a fine cream.
Pour the cream into a muslin bag and squeeze
out all the liquid. You should have about 20 oz. of liquid. Put
the liquid into a wide-mouthed glass jar, cover with muslin or
cheesecloth and let set at room temperature for 8 hours. After
8 hours you will see the solids rise to the top of the jar and
the liquid whey settles to the bottom. Put the jar into the refrigerator
and let the yogurt solidify more. When ready to
use, just spoon the yogurt carefully off the top.
Yield: 2 cups. Keeps for up to 5 days in the refrigerator.
Apricot Butter
1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight
In a food processor using the "S" blade, process the
apricots and macadamias to a smooth butter.
Yield: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.
Serving Suggestions: Great as a topping for sliced apples, pears,
jicama and chayote.
Tahini/Miso Dip
1 orange, juiced
6 tbsp. raw sesame tahini
2 tsp. red miso
1 scallion, finely chopped
Put first three ingredients into a food processor, using the
"S" blade.
Transfer to a bowl and blend in the chopped scallion.
Makes 1 cup.
Keep for a week or more in the refrigerator.
Almond Mayonnaise
1/2 cup sprouted almonds, blanched
1 tbsp. soaked pine nuts
1 heaping tbsp. agar-agar flakes
1/2 clove garlic
1/2-3/4 cup filtered water (put 2 ice cubes in the water)
1 cup organic, unrefined oil ( a good combination is 1/2 extra-virgin
olive & 1/2 sesame or sunflower oil with tbsp. of flaxseed
oil)
3 tbsp. lemon juice
1/2 tsp. unpasteurized apple cider vinegar
1/2 tbsp. raw honey
1/4-1/2 tsp Celtic sea salt
1/8 tsp. yellow mustard powder
1/8 tsp. white pepper (grind fresh in a peppermill)
Place a small glass bowl and wire whisk into the freezer for
later use.
Put the almonds, pine nuts, agar-agar flakes, garlic and 1/2
cup of the water into the blender and blend well, adding more
water if necessary. (The ice cubes are in the water to keep it
cold, which helps solidify the mayonnaise when you add the oil.)
When the almonds are broken down to a fine cream, start adding
in the oil very slowly. Have the blender running on medium or
high (depending on your blender). The mayonnaise will start to
thicken. If it gets then, add in an ice cube or two, which will
thicken it up again.
When all the oil is absorbed into the almond mixture, transfer
the mayonnaise to the small chilled bowl and add in the lemon,
vinegar and honey slowly, beating constantly with the wire whisk.
Then, add in the Celtic sea salt and spices. Taste and adjust
the flavors. Store in a glass jar in the refrigerator.
Makes almost 2 cups. Keeps for 3 weeks or longer in the refrigerator.
Note: If the mayonnaise separates (and gets thin) when you add
in the lemon juice and spices, it is usually because you added
them too fast and didn't whisk all the while. Should this happen,
put the whole thing back in the blender, add in another 1/2 tbsp.
agar-agar flakes and 2-3 ice cubes, and blend again. It should
thicken up. It if still doesn't, put the mayonnaise into the
refrigerator, and after a while it will thicken from the cold.
Macadamia Cream
2 cups macadamias soaked in
filtered water for 4 hours
2 cups filtered water
1 tbsp. agar-agar flakes
Drain and rinse the nuts. Blend the nuts with 2 cups of filtered
water in a Vita-Mix. (In a regular blender you can do it in two
batches. You may have to blend longer, so the nuts break down
to a fine cream.)
Take the blended cream and strain through a muslin cloth or bag.
You should have approx. 20 oz. of liquid. Put the liquid back
into the blender, add the agar-agar flakes and blend well. Pour
into a wide mouth glass jar and put into the refrigerator. In
a few hours, the cream will have thickened and risen to the top
of the jar. When ready to serve, spoon the cream off the top,
as needed.
Yield: 12 oz. Keeps for 3 days in the refrigerator.
Indian Spice Sauce
1 cup mashed avocado
1 cup Macadamia Cream
1/2 cup olive oil, extra-virgin
1 one-inch slice of ginger
1/2 jalapeno, minced
1 garlic clove, pressed
1 1/2 tbsp. Indian Spice Seasoning
1 tbsp. ground cumin
Celtic sea salt and Nama Shoyu, to taste
Put all ingredients into a bowl, and with a wire wisk, mash and
blend until a smooth sauce is produced.
Yield: 2 cups. Keep for 2 days in the refrigerator.
Acknowledgements:
Our friend Rhio has published a magnificent
book called "Hooked
on Raw". This volume is written by a master, with the
highest intelligence and awareness. We strongly recommend it.
You can order a copy by phoning her at (212) 343-1152
The recipes Walnut Curry Pate, Almond-Beet Nut Roll, Mock
Black Ink Pasta with Pesto, Pine Nut Cream, Pine Nute Parmezan,
Alpine Yogurt, Rich Yogurt, Apricot Butter, Tahini/Miso Dip,
Almond Mayonnaise, Macadamia Cream, Indian Spice Sauce, and
Celestial Pecan Pie are all from her wonderful book.
Raw food preparation classes by the author of The Raw Gourmet,
Nomi Shannon. Three videos are available: Volume 1: Start Your
Day the Healthy Way features fruits, juicing, smoothies, puddings
and cereals. Volume 2: Making Meals Out of Nuts and Seeds features
entrees like mock salmon loaf, pate, roll-ups, burgers, stuffed
peppers, nori rolls, chilles rellenos, neat balls and gravy
and more. Volume 3 : Palate Pleasing
recipes for 4-400 features recipes for home and banquets. How
to multiply a recipe. See traditionals tasting foods made raw
like spaghetti, marinara sauce, pesto sauce, spinach mousse,
lasagne. See the saladacco and mandoline-plus demonstrated. All
videos include
plating ideas and recipes. Great companion to the The Raw Gourmet
book.
For details contact The Raw Gourmet at www.rawgourmet.com |