Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!



Many of us often end up eating raw side dishes as our main meal. They are also a wonderful addition pared with a fluffy salad or soup to make for a lovely lunch or dinner. As with all of the other sections, please add your favorite recipes....letting us know if it's an original or the source from where it originally came.

Photos are always appreciated.

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Marinated Broccoli
4 cups broccoli florets
1/3 cup fresh oregano
1/3 cup fresh basil
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup red bell pepper, chopped
1 clove garlic, minced

Marinate all day in the refrigerator and if you have a dehydrator this is also extra delicious if it sits in there for about an hour at 115 degrees

Sprouted Lentils with Greens and Pistachio Pesto

Sprouted Lentils w/ Greens
2 cups sprouted lentils
1 bunch Swiss Chard, steamed and chopped
5 tsp fresh lemon juice
1 tsp olive oil
1/4 tsp maple syrup
Toss sprouted lentils, swiss chard, lemon juice, oil & maple syrup to coat. Place in a warm dehydrator to wilt more quickly, if desired.

Pistachio Pesto
1 cup shelled raw pistachios
1/2 cup Italian parsley, tightly packed
3 TBSP fresh lemon juice
2 tsp nutritional yeast (if desired)
1 TBSP water
1 TBSP olive oil

In a food processor, blend pistachios, parsley, lemon juice, water & olive oil, blend until well pureed. Add more water if you need to thin.

Once lentils and chard have wilted and softened, toss in the pesto and serve.

Sun & Sea Pate'
1 cup sunflower seeds (raw, soaked and sprouted)
3/4 cup almonds, soaked (or just use more SF seeds)
1/2 onion, chopped
1 clove garlic
1 stalk celery
1/2 bunch cilantro
4 TBSP nama shoyu
4 TBSP lemon juice
1/2 tsp dulse or kelp

Using a food processor, blend the sunflower seeds, nuts, lemon juice, garlic, dulse/kelp and nama shoyu until smooth. This will keep well in the refrigerator for 5 days. Use on dehydrated crackers, carrots, celery, cucumbers, or any other veggies.

Easy Raw Hummus
2 cups soaked sunflower seeds
1 zucchini, peeled & chopped
2 cloves garlic
1/2 cup raw tahini
1/4 cup fresh lime or lemon juice
1/3 cup water, 1/4 cup olive oil
2 tsp sea salt

Mix in a food processor or blender for a delicious creamy dip or spread for wraps.

Sweet & Spicy Kale Chips
This is so delicious raw, but when you put this recipe into your dehydrator for several hours, the kale becomes crispy and it is a super tasty and healthy snack. And yes, these are kid approved!

2 bunches Lacinato or Dino Kale (the dark, flat leaf variety)
1/4 cup olive oil
1 tsp sea salt
1/2 lemon, juiced
1 TBSP agave nectar
a pinch of cayenne pepper

Wash kale, cut into bid pieces and lace in a large bowl. Wish together remaining ingredients and pour over kale. Work the dressing into the kale by massaging it in by hand, this make take a few minutes (put some love in there!) If the mixture seems too dry, you can always add a touch more oil. The kale should begin to soften and relax. You can eat this as is or place in a dehydrator set at 115 degrees for about 6 hours.
Kale Chips (my daughter says they taste like Doritos!)

These disappear fast in our house!
I just made some and was able to take a picture before I eat them all!


2 heads of Kale
3/4 cup tahini ( make my own with alittle oil and sesame seeds blended to a paste)
1/4 cup Bragg's liquid aminos
1/4 cup Bragg's apple cider vinegar
1/4 cup water
1 glove garlic
juice of one lemon
1/4 cup nutritional yeast

Whiz it all up in food processor and massage into the kale. Dry in dehydrator at 105 degrees til very crunchy!!

Leave kale in larger pieces as they really shrink down! I use curly kale so it sticks to it! Please pull the leaves from the stems before doing this...the stems taste bitter.
Guacamole Stuffed Mushrooms
Marinate mushrooms in olive oil, chopped garlic and rosemary. Put in dehydrator for a couple of hours. Top with guacamole. Yum!

Banana Covered Walnuts

Blend a couple of very ripe bananas with cinnamon and a pinch of sea salt, a little scraped vanilla and splash of agave. Cover a couple cups of walnut halves with the mixture; add enough ground flax to make a very thick sticky coating. Let sit for about 5 minutes before dropping individual covered walnuts on sheet in dehydrator keeping the coating as thick as possible. After a couple of hours flip and finish drying. They are so yummy. They taste like little bites of banana bread!

I wanted to take a picture but these little guys are not very cute to look at so much better to taste! Maybe for Halloween, they could be called mice brains or something gross like that! ;)
Onion Rings
4 tbs. olive oil
2 tbs. water
Sea salt to taste

Breading
1 cup ground golden flax seeds
3/4 cup ground unsoaked sunflower seeds
2-3 tsp. paprika
Sea salt and pepper to season

Take each thin sliced onion ring, dip it into the breading coating, then into the olive oil, and then back into the breading. You want to get the breading as thick as possible, dehydrate for about 10-14 hrs at 105 degrees F. or until crispy.

I put the breading in a big bag and the oil in an bag and shook them the first round, the second coating I did it more gently to keep the batter on.


Mashed Yams

1 cup diced yams
1 cup diced cauliflower
1 large carrot cut in pieces
½ cup pine nuts
¼ or more cup of carrot juice
2 TB olive oil
To taste:
dehydrated onion pieces
dried parsley
cracked black pepper
sea salt

Blend all ingredients until smooth.


Wild Rice Stuffing

You’ll have to adjust this for how much stuffing you want to make. This recipe yields about three cups. Adding a variety of nuts and dry fruit enhances the flavor – experiment and make something everyone will love!

1 cup wild rice, soak at least 12 hours or until chewable
1 cup raw sunflower seeds
½ cup raw pumpkin seeds
¼ cup raw hazelnut pieces
3 ribs celery
½ shallot
2 TB diced red onion
6 figs cut and dehydrated
2 TB Thompson sun dried raisins, coarsely chopped
Seasoning:
Sage
Parsley
Garlic
Sea salt
Cracked black pepper
Cinnamon

Drain the presoaked wild rice and put in large mixing bowl, set aside.

In food processor combine sunflower seeds, hazelnut pieces, shallot and red onion. Mix until most of the sunflower seeds are pasty. Add this to the wild rice.

Combine your seasonings according to taste and add to the stuffing mixture.
Mix in the pumpkins seeds, celery, diced figs, raisins and a few more hazelnut pieces.

If too dry you can add some fresh squeezed orange juice. I wanted to keep from using any added oil – but you can always use it to help moisten the mix.

Dehydrate to warm or eat as is, enjoy!

CASHEW CHEESE AU POIVRE
from chef chad sarno
Cashew Cheese
2 c cashews soaked 12-14 hours
¾ teaspoon *New Chapter Probiotics dissolved in 1 cup warm filtered water, or 1 cup fresh rejuvelac
2 T nutritional yeast, small flake
½ T onion powder
¼ t fresh powdered nutmeg
1 ½ t sea salt
Crusted with:
3 T Combination of equal parts coarsely crushed peppercorns (white, green, pink, black, Szechuan) *
½ T course sea salt
Service:
Aged balsamic, to drizzle on plate
Crispy lavash (see recipe)
Organic extra virgin olive oil for drizzle on plate
In highspeed blender, blend the soaked cashews with probiotics and luke warm water, or rejuvelac, until smooth. Allow to sit in glass bowl covered with towel in warm place for 14-16 hours to culture. When finished culturing handmix in the remaining cheese ingredients; nutritional yeast, onion powder, fresh nutmeg and sea salt. In small spring form pan, press the cashew cheese firmly into pan. Allow to chill for 1-2 hours to firm up. While still in the pan, sprinkle the peppercorn and course salts on top, creating an even crust, press slightly. To Serve: unlatch pan, remove cheese, and using a cheese slicer, or thin knife slice desired wedge per serving. Garnish plate with a drizzle of aged balsamic and organic olive oil. Serve with a small pile of crispy lavash or your favorite crisps.
Crisp Lavash
1 c golden flax ground into powder
½ c almond flour, fine
3 c red bell peppers, seeded and chopped
2 c yellow bell pepper, seeded and chopped
2 T onion powder
1 T cumin seed ground
1 T dried oregano
1 T course chile dried
1 ½ T sea salt
In food processor, process all vegetables and spices in batches until smooth. Stir in the ground flax and almond flour, until thorough. Salt to taste. On dehydrator teflex sheets, spread cracker batter evenly about ¼ inch thick. Score with rubber spatula to desired size and dehydrate at 110 degrees for 12-14 hours. Half ways through I recommend flipping the crackers onto the screen and off of teflex halfway thorough drying process. Store in air tight container.
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*my notes.... i had difficulty at first making this cheese creamy and needed to use extra liquid to blend it... and so i contacted chef chad and he wrote me back explaining that he uses a robocoupe blender (they run like $6,000.)
so i will continue to use more liquid, hahaha! $$$
Not sure if this is the best place for it but....

This is very simple, slightly sweet and really good the next day. I think kids will love it and it would be easy to make ahead and bring to a pot luck.

Carrot Salad
5 carrots, shredded
2 apples, shredded. Sweeter apples better than tart- I think.
juice of 1 lemon
3 tablespoons honey
1/4 cup slivered almonds
1/4 cup dried cranberries

Mix together lemon and honey. Put all together in bowl and toss well. Let sit covered in fridge overnight (least that's what I did) and Enjoy!

I'm wishing I made more already. ;-)

Note: easiest to peel apples first and shred on box shredder whole around core .
Not sure where I found this recipe but this would also be great for the holidays

Green Bean Casserole
1 cup water
1 HEAPING tablespoon almond butter
1 Tbsp agave
1 cup button mushrooms
2 cups fresh green beans
1 yellow onion
Bragg's Liquid Aminos or soy sauce
***THIS MUST BE DONE IN ADVANCE*** Cut onion into thin slices. Marinate in Braggs/soy sauce for 2 hours, then dehydrate over night.
Put water, almond butter, and agave in blender. Blend well. Add mushrooms and blend. Put your green beans, mushroom soup mixture, and half the dehydrated onions into a large mixing bowl and mix well. Pour this into your casserole dish and dehydrate 2 hours at 105 degrees (remove dehydrator trays, dehydrate IN the casserole dish). Top with the remainder of the marinated onions. Dehydrate until desired warmth is achieved.
I read somewear that braggs was not all it claimed to be and it's really salty, so I use Soy sauce instead.


Mexican Cole Slaw

Lately I've been having this thing for slaw dishes. I've created different flavors (Indian, Asian, etc.) and this one is really tasty.

It's really simple - amounts are approximate. Adjust to suit your taste:

1/3 head red cabbage, shredded
3-4 carrots, shredded
1 scallion, chopped
1/2 cup chopped fresh cilantro
1-2 cloves garlic
2-3 tbsp olive oil
juice of 1 lemon
2 tsp cumin
2 tsp oregano
1/2 tsp sea salt

Mix all ingredients together and enjoy!


Gingered Carrot Slaw
(This comes from www.rawandlivingfoods.com

5 Carrots- grated
2 cups shredded red cabbage
1 cup raisins
1 cup goji berries (soaked in water until plump- make sure you drink the soak water!)
1/3 cup sunflower seeds (soaked overnight)
1/3 pumpkin seeds (soaked overnight)

Dressing

2 tsp. Agave nectar
2 Tbsp. Lemon juice
2 Tbsp. Olive oil
1 Tbsp. Ginger- grated
Dash of salt

Combine and let marinate in dressing for at least an hour before serving.

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