Thursday, September 20, 2012

Raw Foods Recipes Part 2: Lunch and Dinner

These are some of the recipes I've really been enjoying for lunches and dinners:

California Rolls

2 sheets nori
2 c alfalfa or clover sprouts
1/4 cucumber, peeled, seeded & cut lengthwise into thin strips
1/2 avocado, thinly sliced
1/4 c peeled & shredded carrot or carrot ribbons
1/4 red pepper, cut lengthwise into thin strips
tamari for dipping (optional)

I've also liked my mom's nori rolls which had:

Purple onion
Asparagus (slightly cooked) 

 The rice is optional.  It helps them stick together and is filling and makes it cheaper, but of course is cooked so not suitable if you're trying for 100% raw.

A really simple nori roll recipe is just avocado and sprouts.  I think I used buckwheat, lentil, and quinoa sprouts, but you could do any kind.

Today I had this delicious Kale Slaw with Curried Almond Dressing, except I left a few things out of the dressing, like the curry, so it ended up like this:

Kale Slaw with Almond Dressing

1 apple cored and julienned, tossed in 1 tsp lemon juice
2 ½- 3 cups julienned kale, stems discarded
1 ½ cups grated carrot
1 cup very thinly sliced or julienned fennel (optional)
¼ cup cranberries or raisins

Creamy Almond Dressing

½ cup raw almonds
2 ½ tbsps apple cider vinegar
2 tbsps maple syrup, agave or honey
2/3 cup water
¼ tsp minced garlic
¼ tsp ginger
½ tsp mustard
½ tsp sea salt

Blend until smooth.  Pour over salad.

Garnish with 2-4 tbsps chopped or sliced almonds

This Lasagna is great as well:


2 c spinach
1/2 c marinara
1/2 zucchini
1/2 avocado, mashed

Finely chop spinach. Thinly slice zucchini lengthwise (best if you use a mandoline.)

Layer sauce, zucchini, sauce, avocado, spinach. Repeat. Eat.

In a food processor, blend:
1/2 c tomato
1/2 c sun dried tomatoes, soaked
1/2 red bell pepper
1 T fresh basil
1 tsp dried oregano
1/2 t garlic
1/4+ t salt
dash cayenne

This "taco salad" recipe is a combination of two recipes.  Part of it is from Ani Phyo's Baja Fresh Taco Boats and the other part is from Happy Foody's Walnut Meat Taco Salad. 

Walnut or Almond “Meat” Taco Salad

Walnut or Almond “Meat”
1/2 cup almonds (you can also substitute pecans or any other nut)
1/2 cup walnuts  (can use all almonds)
1 T ground cumin
1 T ground coriander
1/3 cup olive oil
2/3 t sea salt
1 t nama shoyu or soy sauce
Process almond and walnuts and put aside in a bowl. Add other ingredients and mix well with a spoon. Keeps for 4-5 days in the fridge.


4 tomatoes, chopped
2 scallions
2 cloves garlic
1/2 cup parsley
1/2 cup cilantro
1 T cider vinegar
1 T olive oil
1 T lime juice
1 t cumin
1 t sea salt
Jalapeno to taste
Pulse blend in food processor to blend (I like to leave large chunks of tomato in and add separately). Let sit for an hour in fridge so the flavors can blend.

2 avocados
1 tomato
1/4 cup onion or green onions
1/4 cup cilantro
Sea salt to taste
Pinch of Cayenne
Food process until desired consistency.

Cashew Sour Cream

1 1/2 cups soaked cashews (soak 8 hours and rinse)
1/2 t salt
2 T lemon juice
Approx. 3/4 cup fresh water
Blend in blender until smooth. Add more lemon juice or salt to taste. I like to put this in a squirt bottle and squirt it on top of the taco or other wraps. It looks pretty :)

    OR Cilantro Cashew Cheeze

    1 1/2 teaspoon garlic
    1/2 teaspoon sea salt
    1 cup cashews
    2 Tablespoons lemon juice, fresh, from about 1 lemon
    1/4 cup packed cilantro leaves
    1/4 cup water, as needed

     To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture.

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