Mango Avocado Salad

Via greenchefs.tv & raw chef, Vanessa Sherwood

This really is one of the best combinations ever. Simple, elegant, and sensuous. Apparently there are over 400 varieties of mango worldwide. My favorite, from the three or four varieties I've tried, is the champagne mango. I'm seriously considering a trip to India just to sample mangoes.

Ingredients

• 2 Ripe Mangoes, peeled, pitted and chopped
• 1 Large Avocado, peeled, pitted and chopped
• 1 Tablespoon Lime Juiced
• 2 Teaspoons Olive Oil
• 1 Tablespoon Cilantro Leaves
• 1 Tablespoon Black Sesame Seeds

Instructions:
Hand mix all of the ingredients together and serve.

COCONUT MACAROONS

This recipe is the closest I've come to English coconut macaroons -- truly delicious and so quick to make! Get your Dehydrator out...:)

Adapted from the recipe Macaroon Chews in "Hooked On Raw" by Rhio (rawfoodinfo.com):

2 cups coconut pulp -- run fresh coconut through the Samson Juicer with mincing screen,
10 large pitted dates
2 cups of filtered water
sprinkle of vanilla powder, or vanilla essence

Blend all ingredients in food processor, spoon onto Excalibur's teflex sheets as round cookies, flatten to 1/4-inch thickness, dehydrate at 100F for 24-36 hours. Coconut dries quickly.

Spicy Carrot Ginger Soup
By Heathy/Fairygirl

I've never been much of a soup person, but i looove this soup! It's smooth and creamy, with a beautiful color and refreshing taste. I make it on the less spicy side but more chili can be added for those who like a more firey dish.

3 -4 cups carrot juice
1 small avocado
1/3 cup young coconut pulp
2 tbs agave
1/4-1/2 red chili
1" piece ginger root
1 small clove garlic
1/4 tsp sea salt

Blend all ingredients together until completely smooth, starting with 3 cups of carrot juice and adding more if needed for a preferred consistency.

On top I swirled young coconut cream - simply young coconut/water, bit of lemon juice, blended together.

Pear Cobbler

Serves 8

Cobbler:
6 large Bosc pears
1 tsp cinnamon
1/8 cup honey or agave nectar
dash of sea salt

Crumble Topping:
1 cup pecans
1 cup dates
2 dashes of cinnamon
1 tsp vanilla

Put 2 pears and the rest of cobbler ingredients in food processor, then pour into a glass casserole dish.

Chop in bite size chucks the remaining 4 pears and add to the dish. Crumble the topping on top.

Place in dehydrator at 105 degrees for 2 hours.

Simple Curry

Submitted by daniefon on March 6, 2009 - 3:33pm

• dip
• entree
• Blender

Average:

5

Average: 5 (1 vote)

Servings:

2

This is a very easy curry, could easily be made seed and nut free. As is it has only 1 tablespoon of sesame seeds and no oil. However, it is very flavorful.

Ingredients:

1 medium ripe tomato
2 T. raisins
1 T. sesame seeds
1/3 c. cilantro (I use stems)
juice from 1/2 a lime
1/2 t. tumeric
1/2 t. cumin
curry to taste, I use hot curry powder
1/2 inch slice of ginger
1 clove garlic
2 green onions, sliced
vegetables of choice
toppings of choice (seeds, raisins, cilantro)

Preparation:

1. Soak the seeds and raisins if you have time.
2. Throw it all in the blender with enough water to make it move
3. Serve over chopped vegetables of choice (shown above over spiralized butternut squash , cucumber, grape tomatoes and cauliflower.)
4. Top with your choice (shown above with sunflower seeds, raisins and cilantro)

Dreamsicle Shake

milk and meat of young Thai coconut
2 frozen bananas
3 dates
juice of a ripe navel orange (just hand squeezed straight from orange into blender)
1 Tbl honey
1 tsp vanilla
ice

Place all ingredients, except ice, in blender and blend til smooth! Add ice cubes gradually until desired consistency reached.

This is just like those Dreamsicle ice cream bars we ate as kids! YUM!!!

- from Michelle Reeves, From SAD to RAW

Lemon - Lime Slush

2 limes (whole thing, minus skin)
2 lemons (whole thing, minus skin)
1/8 c. raw honey
ice and pure water

Use blender to mix all ingredients until desired consistency is reached. Add more ice for thicker slush, add more water for thinner slush, add more honey for more sweet/less tart taste.

This is PERFECT for a hot summer day, when you'd otherwise make a run to Sonic for their famous Limeade, chock full of soda and artificial sweeteners..

- from Michelle Reeves, www.FromSADtoRAW.com

Lemonade

juice of one lemon
Stevia or Agave Nectar to taste
water
ice (optional)

Stir and enjoy as your morning juice, afternoon thirst quencher, or put it all in the blender with ice and enjoy as a lemonade slush.

Dena's Raw Veggie Wrap

1 large romaine lettuce leaf
Mustard (optional)
1 avocado
1 clove of garlic (finely chopped)
1 tablespoon sweet onion (chopped fine)
Lime juice
1/4 cup celery (chopped fine)
1/4 cup carrot (finely grated)

Spread mustard on lettuce leaf. Mash avocado, mix in garlic, onion, and add lime juice to taste. Spread avocado mix on lettuce leaf. Add celery and carrot roll it up, and ENJOY!

Raw Vegan Caesar Dressing

by Dreena Burton in Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating (note that this book is not a raw vegan recipe book, but contains this gem).

Equipment

• Blender or Food Processor (I use my food processor)

Ingredients

• 1/4 cup raw cashews
• 1/8 cup raw pine nuts
• 3 Tbsp freshly squeezed lemon juice
• 1 Tbsp cold-pressed extra virgin olive oil
• 1 medium clove of garlic (as I don’t mind garlic, I usually add 2 or 3 cloves)
• 1 tsp raw mild miso (as I never have any raw miso on hand, I replace this with 1/2 tps Bragg Liquid Aminos; I imagine the dressing tastes even better with raw mild miso)
• 1/2 tsp sea salt
• 1/2 tsp kelp granules (I’ve only used kelp powder)
• 1/2 tsp raw agave nectar
• 1/4 cup water, reserved to help adjust thickness of dressing
• freshly ground pepper to taste (I add quite a bit)

Directions

• Add all the ingredients and purée until very smooth. Add a little bit of the reserved water at a time until the desired consistency is reached.

You can use this dressing just as you would any other Caesar dressing. You can serve it over Romaine lettuce with raw croutons or use it as a dressing for a wrap. If you refrigerate the dressing, it will thicken and you can use it as a dip for vegetables or raw chips and crackers.

(Pic from Penni Shelton- http://realfoodtulsa.blogspot.com)

jalapeño corn tortilla chips

3 cups fresh corn, from about 3 ears (or use frozen, thawed sweet corn)
1 1/2 cup red or orange bell pepper
1/2 cup onion
3/4 cup flax seeds
1/2 cup hemp seeds, optional
1 tbs fresh lime juice
1 – 2 jalapenos, seeds removed
1/2 tsp chili powder
2 tsp cumin
2 tsp sea salt

1. In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
2. Using an offset spatula, spread the dough thinly onto three 14 inch Teflex lined dehydrator trays. Dehydrate at 115 degrees for 6 – 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Break or cut w/ a pizza cutter into chip shapes. Place back in the dehydrator for 4 – 6 hours, or until crisp. Store in an airtight container for a week or two.