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.