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From:	Deborah (Recipes.vegsource.com)
Subject:	Raw Foods
Date:	June 28, 2009 at 8:55 pm PST

In Reply to: Raw Foods posted by Susan on June 27, 2009 at 6:45 am:

Regarding soy... the healthiest forms
of soy to eat seem to be the fermented forms,
such as soy sauce (the brewed kind, not the
imitation kind), fermented tofu (found
in Asian markets in jars and fridge),
and tempeh. Soymilk is probably OK
in moderation. If you want to switch
from soymilk, use rice milk, almond milk,
or hemp milk.

Used in moderation, other forms can be OK.
Just don't overdo it. And there are
lots of other beans besides soybeans... :)

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CHEF DEB'S RAW RECIPES

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Guacamole I

2 ripe avocados
1/3 cup finely chopped onions
Minced garlic to taste
1 large ripe tomato, chopped
Juice of 1 small lemon

Peel avocados and remove pit.
Mash with fork, add remaining ingredients, and
stir.
If you don't serve immediately, put one of
the pits back in and cover tightly, then
refrigerate.

OPTIONAL:
Mix in 1/4 cup nondairy sour cream or whipped
silken Tofu

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Guacamole II

1 ripe avocado
1 ripe tomato, finely chopped
3 cloves fresh garlic, peeled and minced
1/2 onion, peeled and minced
3 Tbs chopped fresh parsley
1/2 tsp fresh oregano
1/4 tsp ground black pepper
Hot sauce to taste
Juice of 1/2 lime or lemon
Tortilla chips for dipping

In a bowl, mash avocado.
Mix in all other ingredients.
Serve immediately, with tortilla chips.

OPTIONAL:
Mix in 1/4 cup nondairy sour cream or whipped
silken Tofu

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Broccamole

1 lb broccoli florets
1 clove of garlic, peeled and minced
2 tsp lemon juice
1 chopped green chili pepper
1/2 tsp salt
1/2 tsp cumin
2 Tbs finely chopped fresh onion
1/2 cup chopped, seeded tomatoes

In processor or blender, process all ingredients
to a slightly chunky puree.

VARIATION:

Use other vegetables in place of broccoli.

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Pico de Gallo

This versatile dish is used as a garnish, side
dish, or topping for all Tex-Mex foods.

2 ripe tomatoes, chopped fine
1/2 onion, chopped fine
2 - 4 serrano peppers, chopped fine
Several sprigs of fresh cilantro, chopped
1/2 tsp lime juice

Mix all ingredients, and put into
a tightly covered container.
Refrigerate until ready to use.
Will keep a couple of days.

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Fruit Soup I

1/2 very ripe cantaloupe
1/2 very ripe honeydew
1/2 cup strawberries, cleaned and green parts
removed
1/2 cup other berries, washed
1 cup other fruit
Mango or pineapple juice

Peel and remove seeds from melon.
Cut into chunks.
Put in blender with sufficient juice to process.
Blend to a smooth mixture.
Serve in bowls, garnished with a sprig of mint if
desired.

VARIATIONS:
Use other combinations of fruits, as desired.

----

Fruit Soup II

1 cantaloupe, peeled, seeded, and cut into chunks
1 honeydew, peeled, seeded, and cut into chunks
3 peaches, pitted
2 plums, pitted
3 cups mango juice or nectar (or other fruit juice
or nectar)

Process until smooth.
Serve well-chilled, garnished with a sprig of mint
(if desired).

VARIATIONS: Use any fruits, in whatever amounts
you have handy.

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Raw Corn Salad

3 Tbs soy mayo
1 & 1/2 Tbs cider vinegar
1 & 1/2 Tbs water
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
3 cups fresh or thawed corn kernels
1 medium tomato, coarsely chopped
2/3 cup chopped scallion (green onion)
3/4 cup chopped green bell pepper
1/2 cup chopped red bell pepper

Mix all ingredients well.
Chill thoroughly.

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Cucumber-Tomato Salad with Lime Vinaigrette
Dressing

2 cucumbers, peeled, seeded, sliced
2 large tomatoes, cleaned and sliced
1/2 head romaine or green leaf lettuce, shredded

Put cucumbers, tomatoes, and lettuce into a large
bowl.
Add one of the following dressings, and toss well.

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Lime Vinaigrette Dressing

1 cup salad oil
2 garlic cloves, peeled and crushed
2 tsp Dijon mustard
1/2 cup fresh lime juice
1 tsp salt
1/2 tsp white pepper
1 Tbs minced fresh cilantro

Combine all ingredients in a jar with a
tight-fitting lid.
Cover and shake to combine.
Refrigerate.
Shake well before each use.
Keeps 3 days.

----

Fennel and Orange Salad

3 medium oranges
2 medium fennel bulbs
3 Tbs olive oil
1/2 Tbs chopped fresh mint
1/2 Tbs chopped fresh basil
Salt and pepper to taste

Using a sharp knife, peel 2 of the oranges, and
cut into thin slices.
Cut fennel bulbs in half and remove the cores.
Cut into very thin strips.
Squeeze the juice from the remaining orange into a
salad bowl.
Add the sliced fennel, olive oil and chopped
herbs.
Season with salt and pepper and toss.
Arrange 5 or 6 slices of orange in a circle on a
large dinner plate.
Top with the seasoned fennel.
Serve immediately.

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Raisin-Nut Balls

1 cup golden raisin paste (recipe follows)
1/2 cup flaked coconut
1/4 cup finely chopped almonds
1/4 cup finely chopped pistachios
1 cup nut butter (almond, pistachio, etc)
Dash of cinnamon (optional)
Additional coconut, finely grated (for rolling)

Mix all except "additional coconut" in processor
or blender.
Form into balls.
Roll in coconut.

Keep refrigerated.

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Raisin Paste

Soak seedless golden raisins in hot water for 1
hour.
Grind in processor to a paste.
Store in jar in fridge.

Dark raisins can be used, if desired.

----

Raw Cookies

1/2 cup date paste*
1/2 cup nut butter (almond, cashew)
1/2 cup unsweetened coconut flakes
1/2 cup finely chopped nuts
1 tsp vanilla
Additional coconut (for rolling)

Mix all except "additional coconut" in processor
or blender.
Form into balls.
Roll in coconut.
Flatten gently with bottom of a greased glass.

Keep refrigerated.

*Soak seedless dates in hot water for 1 hour.
Grind in processor to a paste.
Store in jar in fridge.

VARIATIONS:

By varying the nuts and nut butters, you can get
many different flavors!

You can also substitute raisins for the dates.

Add 1/4 cup cocoa powder.

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Raw Vegetable Crackers

1/4 - 1/2 cup soaked rye
1 1/2 - 1 3/4 cup soaked wheat berries
2 cups distilled water used to soak berries
1 Tbsp dehydrated onion flakes
1/2 to 1 Tbsp dill weed
1 tsp. caraway seeds
1 - 2 Tbsp. Bragg Liquid Aminos (optional)

Soak the grain overnight (about 12 hours) in
distilled water.
Drain the water, reserving for use later (do not
refrigerate).
Place grain in a bowl, cover with a cloth and
allow to sit out of the refrigerator.
Put the soaked grain in a blender, add equal
amount of liquid reserved from
soaking grain (1 cup of grain to 1 cup of liquid -
add distilled water if
there is not sufficient liquid). Blend until a
creamy consistency is reached.
Add spices and blend long enough to mix well. Pour
a thin layer onto plastic
dehydrator trays. Do not use trays lined with
plastic wrap, wax paper or aluminum foil.
Dehydrate 10 - 12 hours at 105 degrees.
NOTE: The longer they dry, the crispier they
become.
When dry, break and put into a tightly covered
container.
To vary the flavor, replace the above seasonings
with your own favorites
or add finely chopped vegetables.

----

The following recipes are from
"Recipes for Life", by Rhonda J. Malkmus

-

Avocado Fruit Salad

1 banana
4 dates
1/2 avocado
1/4 cup organic apple juice
1/4 cup organic raisins

Soak raisins in juice 1/2 hour.
Peel and slice banana, peel and dice avocado,
and cut dates into small pieces.
Combine all ingredients in a bowl and enjoy.
No dressing is required.

----

Cucumber Soup

3 large cucumbers
1 small red onion
1 zucchini
1/2 cup diced celery
Sea salt to taste

Peel and de-seed cucumbers.
Chop 2 of the cucumbers and the celery.
Mice onion, and grate zucchini.
Put these in a bowl.
Mince third cucumber.
Combine all ingredients.

Vary with your favorite herb,
such as 1 Tbs dill, or sliced scallions.

----

Winter Squash

2 cups shredded squash
1 - 2 Tbs maple syrup
1/2 tsp cinnamon (opt)
2 Tbs water
1/4 tsp sea salt (opt)
Pinch of nutmeg (opt)

Peel squash, and shred.
Combine with other ingredients.

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