Tuesday, June 28, 2011

Raw Food July 4th Recipes Great for Entertaining!

THE RED, WHITE & BLUE

A fun and patriotic dessert that will set off fireworks in your mouth!

  • 2 pints fresh blueberries
  • 2 pints fresh raspberries
  • 2 teaspoons agave nectar

Blueberry Syrup

Place 1 pint of blueberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove skins and seeds. Syrup will be a bluish/purple.

Raspberry syrup

Place 1 pint of raspberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red. For decorating ease, place syrups in squirt bottles.

Coconut sheets

Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.
Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup. Makes 3 servings. *Recipe compliments of Diana Stobo.*
SPROUTED WILD RICE WITH CORN & TOMATO
Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America.   I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
I like to soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.
This simple, quick, delicious recipe is made with just a handful of ingredients.
Sprouted Wild Rice with Corn and Tomato
Makes 2 servings

  • 1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon jalapeno pepper, deseed, dice, to taste
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.
**Recipe courtesy of Ani Phyo & can found in her books here.**


Sunny Hummus
makes 3 cups
4 cloves garlic
1½ cups raw sunflower seeds, soaked for 4-6 hours in pure water, drained and rinsed well
½ cup raw sesame tahini
½ cup lemon juice
¼ cup olive oil
¼ cup water
¾ teaspoon Himalayan salt
olive oil, paprika and/or parsley to garnish, if desired
Place garlic cloves in the food processor fit with the s-blade. Process to chop finely. Add all remaining ingredients (except garnishes) and process until smooth. Scrape into a bowl, drizzle with olive oil and sprinkle with paprika and chopped parsley.
Original recipe courtesy of Natalia - Author of Pure Pleasures Luscious Live Food by Natalia.

raw_patty
Raw Sunflower Seed & Hemp Patties
This delicious raw recipe can be used as a super healthy alternative to the more traditional Memorial Day burgers that many will throw on the grill this coming Monday. It is a very simple dish - easy to make, pleasing to the palette and each serving will give you a healthy blast of living energy.
If you wish, you can dehydrate the patties for 3-4 hours in a dehydrator for a slightly more 'burger-like' texture.
Recipe
For the patties:

1 1/2 Cups of sunflower seeds
1/2 Cup of hemp seeds
1/4 Cup of chopped basil
1 grated carrot
1 grated beet
1 scoop of Organic Green Powder
A pinch of pink Himalayan salt
A pinch of pepper
For the sauce:
2 ripe tomatoes
1 small onion
A pinch of pink Himalayan salt
Soak the seeds overnight in a bowl of water.  Rinse and blend in a food processes with the rest of the ingredients. For the sauce simply blend the ingredients together in a high speed blender.   Form the seed mixture into small patties and serve on a bed of lettuce with some slices of avocado and a little of the tomato sauce for added flavor.
**Recipe courtesy of MegaFood. Buy their products here.

2 comments:

shannonmarie said...

This blog post looks fantastic and yummy. Hope you're enjoying your weekend. Happy 4th of July.

I was wondering if you'd vote for me in the hotrawchef.com contest (I'm contestant No. 20). Here's my blog post about it: http://rawdorable.blogspot.com/2011/07/rawk-vote-with-your-chance-to-win-too.html

shannonmarie said...

Oops, I accidentally posted that without adding "thank you" at the end :-)