Winkie Juice - natural healing tonic!

- A Natural Antibiotic: antiviral, anti-bacterial, anti-fungal and anti-parasitical concoction!  Great for travel & living overseas, since you can find all these ingredients pretty easily.  Hope this helps!! 

1 part fresh chopped garlic
1 part fresh chopped Onion
1 part fresh grated Ginger Root
1 part fresh grated Horseradish Root
1 part fresh chopped Cayenne Peppers or any peppers available.
Apple Cider Vinegar (Raw Unfiltered Unbleached Non-distilled)

Fill a glass jar 3/4 of the way full with equal parts by volume of the above fresh chopped and grated herbs (or use a food processor). Then fill jar to the top with raw apple cider vinegar. Close and shake vigorously.  Shake at least once a day for two weeks, and then filter the mixture through a clean piece of cloth or filter, bottle and label. Make sure that when you make this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables should be fresh (and organically grown if possible) and use dried herbs only in an emergency.  You don't have to wait for the concoction to ferment, if you are sick right now.  We have used this in tea, added honey, etc.

glory to Winkie Pratney, an amazing evangelist from New Zealand. 

garbanzo curry salad

2 cups dried garbanzo beans (soaked overnight, sprouted 1 day)
1 cucumber (chopped small)
green onions (optional)
cilantro (chopped)
sun dried tomatoes (soaked 1-2 hrs, chopped)
flax seed oil - about 1/4 cup
2 Tb cumin
1-2 tsp garlic powder (to taste)
1/2 - 1 tsp curry powder (to taste)
1/4 tsp cayenne pepper
1/4 tsp cloves
salt to taste

optional:
cherry tomatoes
celery
sauteed onion

fruit tart filling

Blend in a blender until you reach the desired consistency.  Pour into a nutty-crust, and decorate with seasonal fruits.  Freeze or chill until set.

1.5 cups mango
1/2 cup coconut
2 bananas
1/2 avocado

raw curried carrot soup

This soup is perfect for spring or fall, served with a big salad and some warm gluten free bread.  

6 large carrots (cut into large chunks) or 16 oz freshly extracted carrot juice.
2 cups almond milk (freshly made or store bought)
1/2 cup sweet onion
1 stalk of celery (cut into 1 inch pieces)
1 garlic clove (peeled)
ginger (small piece to taste)
1 tsp honey
2 tsp curry powder

Place all ingredients in a Vitamix or other powerful blender and run until all ingredients are thoroughly processed and creamy.  After making this, we decided that we prefer the carrot juice, rather than the chunks of carrot.  The soup seems less chunky that way. 

onion bread - or onion rings *raw

2 cups yellow onion
3/4 cup flaxseed, ground
3/4 cup sunflower seeds, ground
1/4 cup Nama Shoyu
1/4 cup olive oil

Peel & halve the onion.  In a food processor (S blade), process 1/2 of the onion until smooth.  Transfer to a large bowl.  Pulse the remainder of the onion until roughly chopped.  Transfer to your bowl.  Add the remaining ingredients & mix until thoroughly combined.  Spread the mixture evenly onto a dehydrator tray lined with Teflex.  Repeat until all of the mixture is used.  Score the bread with a knife to desired size.  Dehydrate at 105 degrees for 24 hours or until desired texture is achieved.  Store in an airtight container - lasts about 1 month.  Makes about 2 trays.  To make these into onion rings, just use 1/2 onion rings (rather than chopped) and coat well with ground up mixture.  They will be dehydrated, coated with all the yummy flavorings! 

Glory to Oasis of Healing in Mesa, Arizona, and my amazing mother in law - Rachel.

mock "refried beans" *raw

2 cups sun-dried tomatoes, soaked
7 avocados, lightly mashed
3 Tb chili powder
1 Tb cumin
1 tsp sea salt
1/3 of a small onion, chopped
1 Tb lemon juice

Add all the ingredients into a food processor fitted with an S blade.  Puree until smooth & until all the tomatoes are blended well.  Taste & adjust the flavors to suit your taste.  Top with cheesy sauce, salsa & serve.

pickles *raw

3-4 lbs unwaxed cucumbers
6 Tb sea salt
3-4 Tb dill (fresh, dried or seeds)
2-3 garlic cloves
1 pinch black peppercorns

1.  Wash & cut the cucumbers into spears, or leave whole if small.
2.  Dissolve salt in 1/2 gallon of water to create a brine*.  Stir until salt is dissolved.
3.  Place at the bottom of a crock or bucket = dill, garlic, & black peppercorns.  Next place the cucumbers on top.
4.  Pour the brine over the cucumbers, and place a plate on top weighted down with a jar filled with water.  If the cucumbers are not completely covered in the brine, add more.
5.  Cover the container with a cloth to keep out dust and flies.
6.  Check the cucumbers daily.  Don't worry if mold forms, just scrape it away and place a clean plate on top.  Taste the pickles after a few days.
7.  When the cucumbers are soured enough, transfer them to the refrigerator.  Depending on the temperature, the fermentation process will take anywhere from 1-4 weeks.

*The brining process above can be done with just about any vegetable other than tomatoes (which are technically a fruit). 

spinach dip *raw

1 cup macadamia nuts (can also use cashews/Brazil nuts, or any combo)
1 Tb Nama Shoyu
1 Tb olive oil
4 Tb lemon juice
1 Tb yacon syrup (sweetener)
1-2 garlic cloves
water as necessary

4-6 scallions (chopped)
2 cups spinach (chopped)
1/3 cup jicama (chopped)


Place all ingredients (except scallions, spinach & jicama) in a blender & blend until smooth, adding water as necessary.  Pour mixture into a bowl and stir in scallions, spinach & jicama.  Adjust taste to your liking (salt & lemon juice to make more sour).  Chill for two hours.  Serve with vegetables or crackers. This is also great over salads! 

Glory to Oasis of Healing in Mesa, Arizona, and my amazing mother in law - Rachel.

zucchini pasta alfredo *raw

3/4 cup Thai coconut water
1/4 cup fresh lemon juice
1-2 cloves garlic
1 tsp sea salt
1 cup raw pine nuts, cashews (or any combination)
1/8 tsp ground nutmeg
1/2 - 1 tsp chickpea miso

6-8 zucchini - peeled and cut like spaghetti noodles with a spiralizer

In a high-speed blender, combine all the the ingredients (except the zucchini) and blend until smooth.  Place the zucchini noodles in a bowl and pour your sauce over.  Mix well and serve!  Note:  The texture of the zucchini noodles improve when they are left to sit in the open air at room temp for 6-8 hours.

Glory to Oasis of Healing in Mesa, Arizona, and my amazing mother in law - Rachel.

almond gravy *raw

1 cup almonds
1/2 cup tamari/Nama Shoyu
1 Tb tahini
1 cup water (250mL)

Blend all the ingredients together in a power blender. Yum!
Glory to Oasis of Healing in Mesa, Arizona, and my amazing mother in law - Rachel.

Thai sauce *raw

1 red bell pepper
1 cup olive oil (250mL)
1 tsp chili flakes or cayenne pepper (+more to taste)
2 Tb lemon juice
2 Tb apple cider vinegar
3 Tb tamari/Nama Shoyu
1 1/2 Tb honey
3 cloves garlic
1 inch ginger, peeled (about 2 cm)
1 tsp curry powder
1 Tb cilantro
1/2 tsp Himalayan rock salt

Blend all the ingredients together in a power blender.
Glory to Oasis of Healing in Mesa, Arizona, and my amazing mother in law - Rachel.

curry sauce *raw

4 Tb grapeseed oil
1 Tb fresh ginger
2 tsp curry powder
1 tsp tumeric
some onion chopped up
1 tsp Nama Shoyu
/2 cup almonds (soaked)

Place all ingredients in a food processor & blend until smooth. 
Glory to Oasis of Healing in Mesa, Arizona, and my amazing mother in law - Rachel.

raw energy balls

This is a great snack to take with you on a long hike or a long day at work. You can also add one to your child’s lunchbox for a sweet, nutritious treat.

1 cup raw almonds (or walnuts)
1 cup Medjool dates, pitted
¼ cup raisins

¼ cup raw almond butter

 

spice it up with any of these:
¼ tsp cinnamon
¼ tsp ground cardamom

¼ tsp chai spice

¼ tsp cacao 

shredded organic coconut

In a food processor fitted with the “s” blade grind the almonds/nuts until finely ground. Add the dates, raisins, and spices. Grind to a fine meal. Add the almond butter, process again until thoroughly mixed.

Form into balls and roll in shredded coconut. Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.

Glory to The Whole Life Nutrition Cookbook
 

cashew cheese

1 1/2 cups raw cashew nuts (not roasted or salted)
1/4 cup water
2 Tbsp dry white wine (optional, can use water instead)
2 tsp fresh lemon juice/ or good vinegar
2 Tbsp nutritional yeast
2 cloves garlic (minced)
1/2 tsp sea salt (fine)
ground black pepper (to taste)

This recipe makes about 1.5 cups!  

Place the nuts in a salad bowl, cover with fresh water and let soak for 2 hours.  Drain the nuts and place them in the bowl of a food processor or blender. Add water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water if necessary and blend again to adjust the consistency; the cheese will get a little more solid as it sets.  Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.
Glory to www.chocolate&zucchini.com

taco mock-meat

 

1 cup walnuts (soaked & rinsed)
10 sundried tomatoes (soaked for at least 1-2 hrs)
1 large Portabella mushroom (chopped)
2 garlic cloves (minced)
1 tsp coriander
1/2 tsp cumin

1/4 tsp chili powder (add more to taste)
1/8 tsp cayenne powder (add more to taste)
1 tsp sea salt
1-2 tablespoons oil (flax/olive)
juice of 1 lime

Place everything into your food processor (with an S blade) and pulse several times, using a spatula to scrape the sides every so often, until you reach your desired consistency.  I like a little bit of chunkiness to the mixture.  Empty into a bowl and squeeze lime juice on top.  Enjoy as a taco wrap or as a spread.  

kitchen appliances: the veggie spiralizer

We recently began eating "high raw" for health reasons, but also because we are learning a bunch about how our bodies need more fresh enzymes and nutrients that we don't get in a typical Western diet. 

Anyhow, in this learning journey - we have been experimenting with new gadgets that make eating healthier FUN - like this incredible Spiral Vegetable Slicer!!  We haven't experimented a ton with all the options and blades and variety of veggies, but we are thoroughly impressed and loving our veggie pasta!  This nifty gadget makes long spiral noodles out of squash, carrots, potatoes, cucumbers and fruits too.  All of these can be substituted for pasta, or used in all kinds of salads - as a raw alternative!  The blades are really sharp - so be careful, especially with kids around. 

I didn't think raw zucchini would taste good, but it's amazing!!  I especially love the crunch-factor.  I am excited to begin experimenting with more veggies, and also try new sauces to spice up our new pasta dishes.  I think there is a cheeze sauce made with cashews!!?  Off to experiment some more.....

walnut pate (non-meat balls)

1 cup raw walnuts (soaked)
1 Tb. fresh lemon juice
1 tsp extra virgin olive oil
1 tsp tamari
1/4 tsp garlic powder
dash of salt
1 Tb. minced fresh parsley
1 Tb. onion

Combine everything in your food processor (with your "S" blade) and pulse/grind until smooth.  You will need to scrape with your spatula a few times to get all the chunks processed well.  You can spoon into balls and refrigerate for later.  We sometimes serve with zucchini pasta/marinara sauce, but you can also use for a yummy spread on crackers or use in a lettuce wrap.  This make about 2-3 servings, so we usually double this recipe above to have more on hand! 
glory to Mom for teaching us how to make these!!

lemonade - can't go wrong!

1 cup sugar (can reduce to 3/4 cup)

1 cup water 

1 cup lemon juice

3-4 cups cold water (to dilute)

 

Make a sweet syrup by heating the sugar & water in a saucepan until the sugar is dissolved.  This is like making your own "simple syrup" and helps to dissolve the sugar instead of having all the sugar sink to the bottom of your pitcher.  Juice about 4-6 lemons - enough for 1 cup of juice.  Add the juice and the sugar-water to your pitcher.  Add 3-4 cups of cold water (or ice) to the pitcher, until you reach the desired strength of sweetness/tartness.  Refrigerate 30-40 minutes.  If the lemonade is a little sweet for your taste, add a little more straight lemon juice.  Serve with ice & sliced lemons.  You can also spice it up a little with diced fruit, or even mint!  Enjoy!!  Serves: about 6

raw* marinara sauce

*this assumes that you use all raw ingredients!
2-3 ripe tomatoes, chopped (about 1+ cup)
1 cup sun-dried tomatoes, soaked or oil-packed
1 red bell pepper, chopped (no seeds, 1 cup)
4 Tb. oil - we used flax seed oil
2 Tb. fresh basil (or 1 tsp dried)
2 tsp oregano
2 cloves of garlic
1 tsp salt (Himalayan, if you can)
a few dashes of black pepper and/or cayenne (if you want)

Combine everything into a food processor (with an S blade) and process until smooth.  Stop to scrape the sides if you need to.  Store in a sealed container in the fridge.  It should keep for about 3 days.  Use over zucchini noodles - pictured above!  (or anything you'd like!)  
glory to Raw Food Made Easy by Jennifer Cornbleet

Veggie Juice

Here is another recipe that mom sent me - a green vegetable juice that she is drinking to fight disease.  It has less sugar for that reason.  It is best when used with all organic ingredients.  This recipe makes about 2 quarts of juice depending on the freshness, ripeness and water content of the vegetables.  Cut the recipe in half to yield 1 quart.  You can also taste and adjust the ingredients to your liking.  Put all the following ingredients into your juicer!  Enjoy!

10 stalks of celery

1-2 cucumbers (peeled if waxed)

2 bunches of Kale

2 bunches of spinach

2 bunches of dandelion

1 granny smith apple (optional)

1/2 stalk broccoli (optional)

1 lemon (peel the yellow rind, being careful to leave as much white pith on the lemon as possible)

1/4" ring of fresh Ginger Root, peeled

7-10 stalks of parsley (add last, after all the other ingredients have been juiced, because it tends to bind in the juicer)

Tips for success

1.  Strain fresh prepared juice to increase absorption and benefit to the body

2.  Store juice in glass jars with rubber seal.  Fill jar as full as possible, as extra air trapped in the bottle destroys nutrients.

3. The highest nutritional value is within the first 45 minutes after making the juice.  This is not always feasible; however, do not make your juice the night before.  At a minimum, make your juice each morning and evening.

4.  Buy enough vegetables for a weeks worth of juices: when you bring the vegetables home, wash immediately and dry thoroughly.  Cut off root end of spinach and celery to separate, rinse thoroughly with water or remove all dirt.

Alkalizer Juice

This is a recipe for Alkalizer Juice, that my mom (or mother in law) is drinking to fight off disease.  It has been her favorite juice so far!  She drinks 1 quart per day!  (plus her normal Veggie Juice and raw foods.  She is incredible!! Please pray for her. 

You will need a good juicer for this recipe!  

5 granny smith apples (minus the core)

1/4"  ginger (peeled)

1-2 lemons (peel the lemons, but leave as much white pith as possible)

Add all the juice to a 1 quart glass jar.  Fill the remainder of the jar with clean filtered water. 

kale & avocado salad

kale (one bunch, cut into 1 cm cubed chunks, no thick stems)
oil (1-2 Tb) - either olive oil or flax seed oil
Himalayan salt (a pinch or two)
Avocado (about 1/2, depending on how much kale you use)

extra veggie options:
small plum tomatoes, cut in half
olives, sliced
sun-dried tomatoes, chopped
onion, diced small
spring onion
bell peppers, diced

add last:
the juice of 1/2 a lemon (or more depending on taste)

Fill a large bowl with your kale (chopped small). Add about 1-2 Tablespoons of oil and massage well. The kale will begin to soften and change pretty quickly, as you coat it with your hands. Add a few pinches of Himalayan Salt and massage in too. Then you can add your soft avocado and continue to mix well with your hands. Add any other veggies you might enjoy. We really love them all, but esp sun-dried tomatoes and spring onions! We got this recipe from my mom who gave us a link to this nifty Raw Food coach (Karen Knowler) online. Here's the link to her youtube video! Enjoy!