31958, RE: rawsoul.com recipes.|
Posted by ya Setshego, Wed Dec-14-05 11:07 AM
RECIPES FROM RAW SOUL’S
LIVE BRUNCH LUCK
September 25, 2004
Orange Blossom Salad by Wanda Peace
Special Equipment: None
Allow 2 to 3 servings per orange
Oranges thinly sliced – 1/8 to ¼ in thick
Orange flower water to taste (found in La Cuisine in Alexandria, VA)
One can decorate with any contrasting color fruit such as other berries, pomegranate seeds, or coconut
In a mixing bowl sprinkle oranges with orange flower water.
Arrange orange slices on a plate, decorate with berries, pomegranate seeds or coconut Sprinkle with cinnamon.
Refrigerated for several hours, or served immediately
Betty Hood’s Herbal Guacamole
Special Equipment: Food Processor
3 cups of avocados
½ cup of onions chopped,
1 1/2 teaspoons of kelp
¼ cup of olive oil
1 teaspoon of celtic salt
2 teaspoons of Nama Shoyu
2 teaspoons of Jalepenos chopped
¼ cup of fresh mint (finely chopped)
¼ cup fresh cilantro (finely chopped)
¼ cup of fresh parsley (finely chopped)
*Mix all ingredients and process them for a few minutes to get a creamy well-mixed texture. Refrigerate until ready to serve.
Onion Bread Adapted from Lynda Carter’s Recipe
Presented by: Ayanna Special Equipment: Food Processor
2 cups of soaked almonds,
1 ½ - 2 whole onions chopped,
2 tablespoons of molasses,
Celtic Sea Salt or Nama Shoyu to taste
Process all ingredients in a food processor and place the mixture in an 8” pan with olive oil coating. Dehydrate at 110 degrees until top is dry and bread-like. Cut into bite-size pieces and flip. Place back in the dehydrator and dry until other side is ready.
Pumpkin Seed Cheese from Juliano’s Raw –the Uncooked Book
Presented by: Ayanna Special Equipment: Blender
2 cups of soaked pumpkin seeds
1 bunch of parsley leaves
1 teaspoon of Jalepeno
1 tablespoon of minced ginger
1 tablespoon minced garlic
1/3 cup of olive oil
½ cup of fresh squeezed lemon juice.
Blend all of the ingredients in a blender until creamy.
Keeps 2 days in the refrigerator.
Presented by: Mark Special Equipment: Food Processor, Blender
2 cups of soaked buckwheat oats
1 cup of soak water from raisins
¼ cup raw carob powder
½ teaspoons of sea salt
½ teaspoon of nutmeg
*Add seed milk to taste.
1 cup of pumpkin seeds (soaked)
1/2 cup of flame raisins
32 ounces of filtered water
Cinnamon to taste
*Blend and strain through a nut milk bag.
Process all ingredients in a food processor and serve immediately or will keep for up to 3 days.
Presented by: Tracie Special Equipment: None
Special Equipment: None
1 pack (7 sheets) Dried nori sheets cut into 4 squares
1 Red bell pepper thinly sliced into strips
1 Jalepeno pepper chopped
1 Cucumber thinly sliced into strips
1 Avocados sliced into strips
Sun-dried tomato paste
Cilantro chopped finely
Dash of olive oil.
Roll vegetables in nori squares in the combinations that suit you best! Be sure to moisten the nori squares with a dab of olive oil to help them stick. Allow to stand for approximately 1 hour then serve.