Newbies need some recipe help desperately!

[mattandcecilia]

Hi everyone, my wonderful wife and I are on day 11 of a raw food diet, we haven't read Alissa's book but we have read "The cure" by Dr. Brantley and it really made sense, hence the raw food diet experience haha.
So, we need some help because after 11 days of salads and fruit we are really wanting to branch out to some other more satisfying and exciting recipes.
Here is what we currently have after a trip to the whole foods market and a farmers market this AM:

-green pears
-red delicious apples
-avacado, the bigger ones
-watermelon
-papaya
-broccoli
-1 pomegranate
-1 thai coconut
-cucumbers
-mushrooms
-kale
-tomatoes
-dandelion leaf
-green,red,orange peppers
-cabbage
-bananas
-raw agave nectar
-raisins to be soaked and reconstituted
-raw almond butter
-almonds to be soaked
-and sprouted sunflower seeds
-lemons

All organic

Ok ,I think that about does it. Can anyone recommend something good to make out of all this othe than just the standard salad. We are having a hard time staying excited about salads.
We are also worried about getting enough "complete proteins" and any advice on that subject would be greatly appreciated as well.

Thanks so much for any help you can give.

-Matt and Cecilia:)

[JennaHoneyBear]

Edited by moderator:

Please do not send members to another forum.

[kyrie]

Hi Matt and Cecilia,

A ticket to your success is to get Alissa's book: Living on Live Foods. This forum has lots of recipes in its archives as well as using the search function (click on the banana) at the top of the page is very useful.

Also Rawkinlocs ( a mod and a prolific user of this site) can give you help if any links are broken.

And also there are blogs like Rawadorable, and the Sunny Raw Kitchen, and Adventures of Raw God

Google raw recipes, or raw vegan recipes, or raw vegan cuisine. Under any of these you will find a mountain of recipe sites and information.

As I said on this particular forum, the banana is your friend. Matthew Kenney, Sarma Melngailis, Jennifer Cornbleet, Elaina Love, Carmella Soleil, Heathy Pace, and Ani Phyo

I'll try and see if I can contact Tanja Andrews.



But till then here are some of tanja's greatest hits:

1)

Naughty Pumpkin Creme Pie
November 19th, 2007


Here’s something deliciously special for your holiday table. Rich, creamy, pumpkiny pie with a sassy bite! Just so you know, I’m pretty sure this recipe needs a high-speed blender to really shine. With all due thanks to the beautiful, charming food blog Smitten Kitchen for the inspiration, here’s a fresh version with good-for-ya veggies blended right in, and a little splash of something-something if you’re feeling naughty!
Happy Thanksgiving everyone!
Naughty Pumpkin Crème Pie
serves 8-10
For the filling and topping:
2C raw cashews
1 1/2C raw pumpkin, or other squash eg: butternut cubed or shredded
1C carrot, cubed or shredded
1C coconut butter (Artisana)
or 3/4C dried coconut 1/4C coconut oil
1/2C agave syrup
Juice of 1 lemon
3-4t pumpkin pie spice (to taste)
2T bourbon or brandy (optional)
Dash sea salt
For the crust:
2C raw pecans
1/2C dates, chopped
1T agave syrup
1T cinnamon
Dash sea salt
Additional Pecans for garnish
To make the crust, chop the pecans very coarsely in a food processor along with the cinnamon and salt, add the agave and dates and pulse until the mixture begins to stick together. Press into the bottom of a springform pan, tart pan or pie dish (approx. 10 inch pan). Blend all the filling ingredients except the pumpkin, carrot and the pie spice in a blender until smooth, keeping it as thick as possible, but adding a dash of water if necessary. Reserve 1 ½ C of this mixture for topping. Add the remaining ingredients and blend until smooth. Pour the filling into the waiting crust and chill in freezer for about 20 minutes to firm it up enough to spread the crème on top. Garnish with additional pecan slices and a sprinkle of pie spice. Keep chilled until ready to serve.
Tanja
Host, Freshtopia.net


2)Arugula & White Peach Salad With Creamy Poppy Seed Dressing
Serves 2-4
Creamy Poppy Seed Dressing
1C young coconut meat, or soaked cashews if coconut is not available
1/2C coconut water, or filtered water
1/4C agave syrup
1/4C apple-cider vinegar
2T white onion
1T stoneground mustard
1T poppy seeds
Dash of sea salt
Blend all ingredients except the poppy seeds until smooth and emulsified. Add poppy seeds, blend very briefly to mix.
Pour dressing liberally over 4C arugula, 1 large sliced white peach, 1/2C thinly sliced fennel, and garnish with pecans or pine nuts.
Reserve the extra dressing for another beautiful summer day!

3) Feeling zesty? Wondering how we kept our diet fresh while on the road?
Not content to dine on burgers and ding-dongs, Tanja has created delicious cookies that are ready to travel and pack a nutritional punch! These cookies powered us through our trip to Pixelodeon, when the cravings for road food hit. With healthy ingredients like oats, flax, organic citrus zest and the goodness of almonds, here is an energy-rich treat you can feel good about.

Cranberry-Citrus Power Cookies!
Makes 2-3 dozen power cookies

1C almonds
1C dried coconut
1C oats
1/2C dried cranberries, unsweetened or fruit sweetened
1/2C agave syrup
1/4C fresh orange juice, about 1 orange
1/4C ground flaxseeds
1/4C slivered or chopped almonds
2T fresh citrus zest, about 2-3 large oranges and/or lemons
1T vanilla extract
1T pumpkin pie spice
Dash of sea salt

Process almonds into coarse meal in food processor, then add the coconut, oats, ground flax, spice and salt. Pulse food processor to mix dry ingredients. Then add juice, agave, and vanilla, and pulse to incorporate to a dough-like consistency. Stir in cranberries and additional almonds. Shape into cookies and chill, or dehydrate overnight until outside is crunchy.

Feel the power!

3)
Happy Relaxed Greens:

Salad:
1 Cup chopped kale (we’re using dinosaur kale)
2 Cups chopped collard greens
1 small apple, chopped small (we’re using a pippin, johnagold make a good sub.)
1 small shallot, chopped very small
1 1/2 teaspoon olive oil
1/4 tspn salt

Dressing:
1/4 Cup balsamic vinegar
1/4 Cup olive oil
1/4 Cup pine nuts
1 Tbspn honey
1 Tbspn Dijon mustard
pepper to taste

Makes 2 entrees, or 4 appetizers
Makes extra dressing

4)

Some recipes are so good they require their own banner graphic.

Inspired by our new friends in Luarca Spain, Tanja tried her hand at creating a raw analog to the favorite Spanish national dish, Paella. I must say, her star is really shining in this one. The dish ended up a bright, colorful celebration of fresh ingredients, honoring the spirit of Paella. Now, lest we lead you astray, it’s clearly a large departure from the traditional dish, but it is a healthy departure harboring a wide range of nutrient-rich power foods. It’s actually not as much work as the rather lengthy ingredient list implies, and well worth the effort. This one is good the next day as well, perhaps even better as the saffron continues to infuse the dish with flavor for up to 24 hours.

Fresh Paella Recipe:

Saffron Dressing:
Whisk together,
Lg pinch saffron soaked in
2T lemon juice for 20 minutes or more
2T olive oil
1t agave syrup or honey
dash sea salt

Marinated Mushrooms:
1/2C oyster or other mushrooms marinated in
1/2C water
1/4C rice-wine vinegar (apple cider would work too)
2T nama shoyu or soy sauce
1T dulse flakes
1t paprika

Paella “Rice”:
1 1/2C turnip, chopped
1/3C pine nuts
1/4C bell pepper
2T onion
1t garlic
2 sm. tomatoes, chopped
1/2C fresh peas
1/4C parsley
1/4C sun-dried tomatoes soaked well, chopped

Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency. Stir in tomatoes, peas, parsley and saffron dressing. Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.
Enjoy!

5)

Freshtopia has much to celebrate, so the BOT house is having a party! Tanja is making some appetizers, (and raw chocolate, and tarts, and a raw birthday cake… Whew)! Today’s recipe is a consummate crowd-pleaser: rich, savory pesto stuffed into tender marinated mushrooms. It’s a quick and easy crowd pleaser, perfect for the busy hostess on the go!

Stuffed Mushroom Caps:
24 small crimini mushrooms, de-stemmed
Marinated 1 hour to overnight in:
1/4C olive oil
1/4C nama shoyu or soy sauce
1/4C apple cider vinegar
4 cloves garlic, minced
Lots of fresh-ground black pepper

Pesto Pâté:
2C basil leaves, packed
1C walnuts
1/2C pine nuts, plus 2T ground for garnish
2T nutritional yeast
2T olive oil
1 clove garlic
Sea salt to taste

Remove mushrooms from the marinade and pat dry with a towel. Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients. Blend until well incorporated, but not completely smooth. Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.

Lettuce, Pomegranates and Pine Nuts, Oh my!
Friday, 24 April 2009

Description
A very simple yet elegant and tasty salad!
Ingredients
At a glance
Salads & Salsas3 tbs. pine nuts
2 handfuls of baby spinach
5 cups of green lettuce, torn
1/2 tbs. olive oil
1/2 an avocado (cut in cubes)
1/4 cup Pomegranate seeds
2 tablespoons Lemon juice
Salt to season Methods/steps
Roll spinach leaves into a tight cigar shape & cut crosswise into 1/8" chiffonade or shreds. Combine lettuce & spinach in a Salad Bowl. Drizzle with oil, season with salt, toss to mix. Sprinkle with pomegranate seeds, pine nuts, avo & lemon juice. Very easy!



HTH,
Carla.

[DebB]

I see you've got kale & avocado - My favorite kale salad is this one (http://www.youtube.com/watch?v=xlpy2RcsOtc).
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If you had some cauliflower, you could make another of my favorite salads:

Chopped Cauliflower Salad

1/2 Head of Cauliflower
1 Bunch Broccoli
1/2 Head Green Cabbage
1 Red Bell Pepper, chopped
1 Orange Bell Pepper, chopped
4 - 6 Scallions, chopped
1/4 Cup Cold Olive Oil (or Hemp)
2 Teaspoons Cumin
2 Tablespoons Lemon Juice
1 avocado
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper

Chop cauliflower and broccoli into small pieces by hand. I don't care to use the Food Processor as it chops them too finely. Using the shredding blade, shred the green cabbage in the Food Processor. Place all in a large bowl.

Add sweet peppers, scallions, oil (I like using a combination of olive and hemp oils), cumin, lemon juice, salt & pepper. Add the avocado and smoosh into salad by hand, coating everything well. Mix everything together well.

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How about Gazpacho - I could eat this several times a week! Personally, I add gobs of fresh cilantro (instead of parsley), but that's my taste. I also add cumin...

Jennifer Cornbleet's Gazpacho

Gazpacho (from Raw Food Made Easy by Jennifer Cornbleet) - Serves 1.

2 1/2 roma tomatoes, seeded and cut into 1/2-inch pieces
1/4 red bell pepper, cut into 1/2-inch pieces
1/4 cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 green onion, cut into 1/2-inch pieces
1 T chopped fresh parsley
2 T extra virgin olive oil
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper
Dash cayenne
1/2 ripe avocado, diced, for garnish (optional)

Place everything except the avocado in a food processor, and pulse until blended but still chunky. Refrigerate or serve right away. Garnish with avocado.

Notes: I always use avocado, and I use 1 large tomato instead of 2 roma tomatoes when I'm out of romas. This serves 1 person, I double the recipe for my husband and me. I tried once with 1 small orange pepper (instead of half a large pepper) and my DH said it was the best gazpacho he ever had so far. It's funny, last summer I tried several lengthy gazpacho recipes with ingredients like sherry that I had bought specially for the occasion, and they weren't very successful. I try a simple raw one, and it's a success

I removed the link since we're not allowed to link to another forum. It's from another forum - I don't feel right not giving credit.
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[laura-jane]

It sounds to me like you're sick of salads! You're going to have to start getting more creative, which requires more equipment.

The real question is... Do you have a blender? Do you have a food processor? Do you have a dehydrator?

Most people have blenders. If you do, make mayonnaise "dip"..... YUMMY. Creamy. Delicious. Or try this chia pudding. YUMMY. They are posted on my site.

If you have a food processor, make veggie burgers. Even if you don't have a dehydrator, you can "cook" them in your oven at the lowest temperature with the door cracked.

By the way, it's best to select your recipes and then go shopping. It's too hard the other way around. Good luck, and keep us posted!

The key to staying raw is to invest in a bit of equipment so that you can try more delicious raw foods. Salads are good, but you'll go bonkers on salads alone.

[OnMyJourney]

How about Gazpacho - I could eat this several times a week! Personally, I add gobs of fresh cilantro (instead of parsley), but that's my taste. I also add cumin...

Jennifer Cornbleet's Gazpacho

Gazpacho (from Raw Food Made Easy by Jennifer Cornbleet) - Serves 1.

2 1/2 roma tomatoes, seeded and cut into 1/2-inch pieces
1/4 red bell pepper, cut into 1/2-inch pieces
1/4 cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 green onion, cut into 1/2-inch pieces
1 T chopped fresh parsley
2 T extra virgin olive oil
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper
Dash cayenne
1/2 ripe avocado, diced, for garnish (optional)

Place everything except the avocado in a food processor, and pulse until blended but still chunky. Refrigerate or serve right away. Garnish with avocado.

Notes: I always use avocado, and I use 1 large tomato instead of 2 roma tomatoes when I'm out of romas. This serves 1 person, I double the recipe for my husband and me. I tried once with 1 small orange pepper (instead of half a large pepper) and my DH said it was the best gazpacho he ever had so far. It's funny, last summer I tried several lengthy gazpacho recipes with ingredients like sherry that I had bought specially for the occasion, and they weren't very successful. I try a simple raw one, and it's a success


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DebB, I've gotta say that I absolutely adore this recipe. I searched and found so many gazpacho recipes but ultimately decided on this one because I value your feedback. I can not tell you how delicious this truly is. I have made it a million times the last two weeks. It is officially my "go to" recipe. My 11 year old loves it, I love it...my dog would likely love it if I were willing to share! :p It just knocks my socks off and while I know you didn't create it, I really wanted to take the time to say thank you for sharing it here.

I just made yet another batch and realized after everything but the cucumber was added to the vitamix that I was out of cucumber! :eek: So what did I do? I grabbed a couple of stalks of celery, chopped em up and threw them in. It turned out great!! It was just as refreshing as the cucumber and I was so pleased. I also added a pinch of oregano. My daughter even agreed that it was just as yummy.

Wow, do I LOOOOOOOVE this stuff! Thanks again DebB! This is definitely a staple in our home. I've made it so much I don't even need to reference the recipe anymore. :D

...oh, and just to add, I never did remember to get parsley, I used fresh chives instead, because it was all I had. It works!

[DebB]

Wow - OnMyJourney ~ You are certainly welcome! I'm so happy you like this recipe. I love it too!

Jennifer has a really good Chocolate Mousse Tart (using avocado) that I always make.

You might like checking her out on YouTube (http://www.youtube.com/user/JenniferCornbleet)!

[OnMyJourney]

Wow - OnMyJourney ~ You are certainly welcome! I'm so happy you like this recipe. I love it too!

Jennifer has a really good Chocolate Mousse Tart (using avocado) that I always make.

You might like checking her out on YouTube (http://www.youtube.com/user/JenniferCornbleet)!

:eek: That looks scrumptous!! I must try it! Thanks for yet another great recipe! :D I'm definitely going to have to get her book! I was just eyeing it over at Amazon, it's a definite now!

[Aleesha Sattva]

Hi Everyone,

We welcome you copy and pasting recipes to this site... that would be lovely. Not only does it keep our visitors on this site instead of sending them to another site (normal forum protocol) but if the other site decides to change the link or remove it... then our archives are still intact.

So please... instead of links, copy and paste!

in light,
Aleesha
Moderator

ps and please don't send people to other forums. If you do, your post will be edited.

[Revvell]

Interesting ~ the op hasn't been back in over a month. Thanks for all the recipes all. :)

[bikediva]

I would experiment with smoothies. I never get bored with those. Any fruit with greens and agave is a good start. Also, definitely make almond milk, which is super-easy and versatile. And learn to make a good mayo, so you can do a slaw with cabbage and papaya.

The biggest thing for me was making raw desserts, which are SO easy and feel luxurious. Raisins blended with nuts will make a killer fudge.

There are so many options...write a list of the SAD (cooked) food you like/ate most, then search this forum for a substitute. If you don't have a food processor, you definitely need to get one, like, yesterday! :)

[anniez]

I also think you need Alissa's book. Besides the scrumptious recipes there is a wealth of information about this lifestyle. There is also a 30 day starter diet with shopping lists, which recipes, etc. It will greatly simplify the learning curve - and the learning curve was huge for me.

Eating raw is so much more than salads. I eat wonderful, delicious food every single day.

Please join me on the thread "Alissa and Annie" where I am preparing every recipe in Alissa's book and reporting on them. I am having a ball!

Annie