Veggie Mac Cheese Spread

1 batch of macadamia nut cheese (see below for recipe)
2 tablespoons unpasturized miso
1/4 cup finely chopped purple onion
2 to 3 finely chopped green onion
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two), or a pinch of Celtic sea salt
1/2 cup soaked, chopped pine nuts
2 to 3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it)

Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.

Macadamia Nut Cheese

1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do)
enough water to cover in blender

Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. First make sure there is enough liquid to keep the blades turning in the "cheese". Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)

Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.

Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually. When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference!

Enjoy.

Shari Viger

CREAMY CUMIN SALAD DRESSING

By Elaine Love

Serves 6-8

2 cups soaked sunflower seeds, almonds or sesame seeds (1 ¼ cup before soaking)
1 tsp. cumin
2 cloves garlic
1 cup cilantro leaves
1 cup pure water
2 tsp. celtic sea salt
6 Tbsp. lemon juice (about 1 lemon) or 2 tbsp. apple cider vinegar
¼ cup flaxseed-, hempseed- or olive-oil

Blend well and serve over a fresh green salad. This dressing may thicken as it sits in your refrigerator, so you may need to add more water later. Will last up to 2 weeks.

Stuffed Peppers

by Jillian Love

In your food processor, chop up:
About 1/2 cup of brazil nuts
About 1/2 cup of pine nuts
The juice of half a lemon
1 clove of garlic
About 1 tablespoon of red or white onion
A few stalks of celery (apporoximately 3 or 4)
About 1 cup of carrots
About 1/4 cup of sundried tomatoes
Sea salt and fresh ground pepper to taste
out 1 tablespoon of your herb of choice, such as rosemary
Cumin to taste
Optional: 1 small fresh tomato

After processing, stuff mixture into red and yellow peppers that have been cut in half lengthwise and de-seeded, and dehydrate for about 8 or 10 hours. Sooo Good.

Rice Pudding

By Diana Durbin

2 cups wild rice
2 1/2 cups cashews or macadamia nuts
1 1/2 cups water
2 1/2 Tablespoon maple syrup or several soaked dates with the pits removed
1 1/2 teaspoon vanilla
Mace or nutmeg and cinnamon to taste

Soak and sprout the wild rice (this will take several days). Soak 1 cup of golden raisins overnight.

Diana writes:

Everyone who tried this, really liked it. Enjoy!

Check out this ebook:

Juiced Up by Holly Bennett in Diet & Health or my blog at Rawk Star Living Foods

If you are looking for recipes and info, check out my blog at Rawk Star Living Foods :-)

Hello all! New to this site (but not raw food). Any North Carolina's out there?

Holly
home

I love raw Italian Food! There are ways to mimic spaghetti, lasagna, ravioli, pizza, you name it—all using veggies, nuts and seeds. This manicotti is an impressive gluten-free and vegan dish that is a great way to introduce newbies to raw food. This makes quite a bit, so share the raw food love with family & friends!

Raw Vegan Spinach Manicotti
Serves 8-10

Advanced prep: soak 2 cups of sunflower seeds in pure water for 4-6 hours. Drain and rinse. In a separate bowl, soak 2 cups of sundried tomatoes in pure water for 4 hours or longer. Drain.
For the Noodles:
4 medium zucchini
2 tablespoons olive oil

Cut off both ends of each zucchini. Using a mandoline, slice the zucchini the long way so that you have long, wide noodles. If a mandoline is not available, use a knife, cutting as thinly as possible. Place in a bowl, drizzle with olive oil and toss very gently.

For the Spinach & Sunflower Cheese Filling:
2 cups of sunflower seeds (from above)
½ cup water
½ cup lemon juice
3 cloves of garlic
1 teaspoon Himalayan salt
8 cups spinach
½ cup parsley
1½ tablespoons Italian Seasoning

In a high-speed blender, combine sunflower seeds, water, lemon, garlic and salt. Blend well until smooth. Scrape into a large bowl. In a food processor, process the spinach and parsley in batches until chopped but not puréed. Alternately, chop finely by hand. Pour into the bowl with the sunflower cheese. Add Italian seasoning and mix well.

For the Herby Tomato Sauce:
3 cups of sundried tomatoes, measured after soaking (from above)
1 cup water
1 medium tomato, chopped
¼ cup cold-pressed olive oil
3 cloves of garlic
1 tablespoon oregano
1 tablespoon basil
2 teaspoons rosemary
2 teaspoons thyme
1 teaspoon fennel seed
½-1 teaspoon salt, only if your sun-dried tomatoes are unsalted
2 tablespoons hemp seed, for garnish, if desired

To assemble, arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping one over the next by about ½”. Place ¼ cup of the spinach & sunflower cheese filling in the center and spread so that it covers the front to the back and about 1” in width. Roll the zucchini from left to right to create a filled manicotti. Place two manicotti on a plate and top with ¼ cup of tomato sauce. Garnish with a drizzle of olive oil and a sprinkling of hemp seeds and/or Italian seasoning.

Natalia
Natalia is the chef/owner of Glowing Temple, a raw and living foods inspiration, creation and education service based in Sarasota, Florida. She strives to create recipes focusing on local and seasonal ingredients and never compromises when it comes to organics. Natalia wishes to share the joy she has discovered through a clean, green diet. Recently, she created an organic live & vegan menu for Mi Pueblo’s University location. Find her on Twitter @NataliaKW and Facebook.

X

The most nutritious pancakes of all-time are made with buckwheat flour. Not only are they hearty and wholesome, but have an earthy, nutty taste. While many people think that buckwheat is a cereal grain, it is actually a fruit seed , making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey. One would never think something that tastes like a desert would have so many health benefits. Buckwheat digests phenomenally, because you’re never left feeling full after eating a plate of pancakes. This is because of all the insoluble fiber they have. This type of fiber helps prevent gallstones in women and fiber is also linked to the prevention of breast cancer. Researchers think insoluble fiber not only speeds intestinal transit time (how quickly food moves through the intestines), but reduces the secretion of bile acids (excessive amounts contribute to gallstone formation), increases insulin sensitivity and lowers triglycerides (blood fats). Abundant in all whole grains, insoluble fiber is also found in nuts and the edible skin of fruits and vegetables including tomatoes, cucumbers, many squash, apples, berries, and pears (wholefoods.com). In many studies, eating whole grains, such as buckwheat, has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, and premature death. You should get at least three servings of whole grain daily. Buckwheat is a grain that is ecxellent for your cardiovascular system. It contains flavonoids, particularly rutin, which are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat's lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively and protect LDL ( the form linked to cardiovascular disease) from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Buckwheat and other whole grains are also a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. Enzymes helps digest in the most optimal form, making sure all the nutrients are absorbed by the small intestine. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure-the perfect combination for a healthy cardiovascular system. Magnesium also reduces the chance of type 2 diabetes.Compared to whole wheat and whole grain, buckwheat is a healthy alternative for people mianinging their blood sugar. It controlled blood glucose and insulin responses. One type of phytonutrient especially abundant in whole grains such as buckwheat are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease. Buckwheat is such a better health food choice than bread, for me personally. It keeps me from bloatation, is heart friendly, and has such a hardy and flavorful texture. Buckwheat is good for thicking soups, making salads, breakfast porridge, and perfect for muffins, bread and pancakes.

3 cups of tomatoes
1/2 cup olive oil
2 tsps sea salt

1 teaspoon garlic
1 teaspoon jalepeno pepper
1 teaspoon cumin 1 teaspoon oregano
2 cups water

BLEND AWAY!!

meat mixture

2 cups buckwheat groats (dehydrated)
2 teaspoons sea salt
3/4 cup onion chopped
1 large tomato diced
2 tbs olive oil
1 cup water
add desired spices such as oregao, paprika, cayenne pepper

mix and stir all together until ground beef consistency... add to soup

Enjoy!!:)