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RAW Food Recipes

Strawberry Dehydrator Jam 

I created this recipe while on a completely RAW diet. While regular bread is not on a RAW diet, it can be used on thin "breads" made in the dehydrator, or over a RAW Ice Cream. The flavors in this jam are just wonderful.

Makes 1 cup

1 pound fresh strawberries, hulled
½ cup honey
1 tablespoon fresh orange zest, or 2 teaspoons dried
½-inch true cinnamon stick, crumbled
¼ - ½ teaspoon cardamom seeds, to taste
pinch salt

Grind together the cinnamon and cardamom seeds, either with a mortar and pestle, or in a small spice grinder. Cut the strawberries into similar sized chunks, just so they will process evenly. Place the berries in a food processor with the rest of the ingredients and pulse in short bursts about 5 or so times, until the berries are in about ¼-inch bits.

Pour the mixture into a low, flat container with a large surface area. Place the container into a rack type food dehydrator. If the dehydrator has a temperature setting, set to about 115 degrees. It will take about 12 hours to condense down the berries into jam consistency. Stir well every couple of hours, to help expose the more liquid parts underneath. Store in the refrigerator.

Strawberry Dehydrator Jam
Strawberry Dehydrator Jam
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Raspberry Dehydrator Jam 

Once I made the Strawberry Dehydrator Jam, below, I opted to try making a version using raspberries. Raspberries have a lot more noticeable seeds, so if these bother you, strain them out. Understand that you will probably end up with about 1/3 to ½ cup this way.

Makes about ¾ cup

12 ounces raspberries
2 teaspoons crystallized ginger, minced
pinch salt
1/3 cup honey

Place all ingredients into a food processor and pulse in short bursts until broken up, or mash with a potato masher. If straining all or part of the seeds, do this now. Place the mixture into a low, flat container with a good amount of surface area. Place the container into a rack type food dehydrator. If the dehydrator has a temperature setting, set to about 115 degrees. It will take about 12 hours to condense down the berries into jam consistency. Stir well every couple of hours, to help expose the more liquid parts underneath. Store in the refrigerator.

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Raspberry Dehydrator Jam
Raspberry Dehydrator Jam

RAW Corn Tortillas 

Breads and tortillas are things often missed when starting on RAW foods. This recipe should help out in the tortilla side. They do have other ingredients besides corn, unlike regular corn tortillas, but they have a wonderful flavor and when slightly warm, are pliable enough to use for tacos. Cutting and drying them further, to crispness, would allow them to be cut into tortilla chips. This recipe requires a good dehydrator, with shelves, teflex sheets and mesh screens.

Makes 8 - 10 (6 - 7-inch) tortillas

1½ cups fresh corn kernels (about 2 cobs corn)
1 cup pre-soaked cashews (about ½ or so cup unsoaked, raw)
½ cup yellow baby squash, in chunks
½ avocado (about ½ cup)
1 teaspoon sea salt
2 - 3 teaspoons lime juice
1 tablespoon psyllium husks

Place the corn kernels, soaked cashews (drained), squash, salt, avocado and lime juice into a food processor. Process for about 2 minutes, or until texture is quite fine. Add the psyllium husks and process just to combine.

Onto a teflex sheet, measure out ¼ cup of the corn mixture at a time, about 4 per sheet. Spread the mixture into a 6 to 7-inch circles, as evenly as possible. Slide the sheet onto the dehydrator rack and place into dehydrator for about 4 hours on 105 to 110 degrees, or until they can be flipped onto the mesh sheets.

To flip the tortillas, place a mesh sheet over the top of the tortillas, set a rack over top. Holding both racks, flip the whole thing over. Remove the rack now on top and very gently peel off the teflex sheet.

Replace the rack into the dehydrator and continue drying for another 3 to 4 hours, or until dry but still pliable. They may be served warm or cold.


RAW Corn Tortillas
RAW Corn Tortillas, served with Guacamole, above

Making RAW Corn Tortillas
Making RAW Corn Tortillas
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Fruit and Nut Balls  

I came up with this recipe while seriously following a RAW diet. I love my sweets, so I needed something, no matter how small, to top off dinner. These are really delicious. Two of them was sufficient to stop the craving.

Makes about 30 balls @ 68 calories each

¼ cup dried apricots, finely minced
¼ cup dates, finely minced
¼ cup craisins, finely chopped
¼ cup dried blueberries, finely chopped
½ cup walnuts, finely chopped
½ cup almonds, finely chopped
¼ cup agave nectar
1 tsp dried orange peel
¼ cup ground flax seed
2 packets Stevia
¼ cup almond butter

Mix all ingredients in a bowl until well combined.  With hands, scoop up enough to pack together and roll into approximately 1-inch balls, then roll balls in either ground nuts, or coconut. Store in the refrigerator.

Fruit and Nut Balls
Fruit and Nut Balls
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"Champagne Pink" Currant Dehydrator Jam 

I have made dehydrator strawberry jam quite a few times and it comes out wonderfully. Though regular breads are not a part of a RAW food diet, occasionally it is nice to have a sweet spread to use anyway. I had picked 3½ pounds of lovely "Pink Champagne currants the other day and decided to try making dehydrator jam. I added little honey, believing that once the jam had dehydrated it would be plenty sweet. I was in error. It is highly tart. Delicious, but really, really tart. I like it, but not everyone would. I decided to see how many things I could make using this wonderful tart jam. So far I  have  made a most refreshing beverage akin to lemonade called "Pink Champagne" Currant-ade, a RAW Cashew Currant Ice Cream and Pork Chops with Sage and Currant Jam (not a RAW recipe, of course). If you are on a RAW diet, with a great dehydrator at hand, try this concept with most fruits like strawberries, blueberries, peaches or other.

3½ pounds of currants made 2½ cups jam, approximately

3½ pounds Champagne Pink Currants, or other varieties
1¼ cups honey

Using a food processor, process the currants in batches, transferring to a large strainer set over a large bowl. Using the back of a spoon, press all the pulp out until you are left with a relatively dry mass of seeds. If you like having the seeds in the jam, return about half or less to the bowl and discard the rest, otherwise, discard the seeds.

Add in the honey and stir to combine. This should make approximately 6 cups of  currant/honey mixture. Divide this into 2 batches of 3 cups each, in wide, flat containers. Using a large Excalibur Dehydrator, remove all but one shelf in the center. Place one of the containers on the bottom and another on the center shelf. Set for about 110 to 115 degrees and allow to dehydrate for 15 to 18 hours, stirring 2 - 3 times to recombine.

Store in containers in the refrigerator, or freeze for up to 3 months.

NOTES: If you have less currants, here is a guideline for how much honey to currant ratio I used. For:

1½ pounds of currants, use ½ cup honey
1¼ pounds of currants, use 1/3 cup honey
¾ pound of currants, use ¼ cup honey




Champagne Pink Currants
Beautiful "Champagne Pink" Currants, above
Champagne Pink Currant Dehydrator Jam, below
Champagne Pink Currant Dehydrator Jam
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Creamy RAW Vegetable Soup 

I like creamy soups, so popping a bunch of ingredients into the Vita Mix blender is so easy and makes the outcome so nicely smooth. it's hard to go wrong. This is a blend of ingredients I had on hand one day. the olive oil, cashews and sundried tomatoes make the thick creaminess.

Makes 2 bowls

1 cup cherry tomatoes
½ red bell pepper, seeds and stem removed, in chunks
¾ cup celery with leaves, cut in chunks
½ small onion, thinly sliced
1/3 cup white vinegar, optional
¼ cup sundried tomatoes
2 tablespoons olive oil
1/3 cup raw cashews
½ teaspoon whole black peppercorns
½ teaspoon salt
½ teaspoon dillweed (¼ cup if fresh)
1 cup water, or more, if needed
1 avocado, cut into dice, for serving

Place all ingredients except the avocado into a blender container (Vita Mix preferred). Blend until completely smooth. Serve in bowls with the avocado scooped on top. Without the avocado the soup will keep for 1 day in the fridge.


Creamy RAW Vegetable Soup

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Cashew Currant Ice Cream 

This ice "cream" contains no dairy or egg and uses the "Champagne Pink" Dehydrator Jam, above. If you have gone to the trouble of making the jam, this is a wonderful use for it. It is not completely smooth, but the flavors are wonderful.

Makes 3 cups

1 1/3 cup raw cashews, soaked 3 hours or overnight
½ cup "Champagne Pink" Currant Dehydrator Jam
½ cup honey
½ teaspoon vanilla
½ teaspoon dried ginger
pinch salt
2 drops red food color, optional

Drain the cashews and place in a food processor or blender with the remaining ingredients and process until as smooth as possible. Measure the amount and add in water to make a total of 3 cups of liquid. If desired, add in the 2 drops of red food coloring. Chill the mixture for at least 2 hours.

Prepare an ice cream machine and freeze according to manufacturer directions.


NOTES: I have an old DAK "Gelatissimo" ice cream machine. If you happen to have an old DAK machine, and have an insert bowl, first measure vodka into the original machine bowl, then insert the second, removable bowl. Add the beater and screw on, then cover and set the red chiller button to "on." Once chilled, place the mixture into the bowl and cover, then set the green button to "on" and set the timer for 30 minutes. It comes out perfect.



Cashew Currant Ice Cream
Cashew Currant Ice Cream
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Grapefruit and Pomegranate 

Not a recipe. Just a pairing of some of the best tasting fruit. This pairing came from the plan to have grapefruit for breakfast, along with the need to use the pomegranate I bought. The pomegranate was so sweet, I decided to mix the arils with the grapefruit segments and it was a serendipitous match. Both these fruits are high in Vitamin C, are high in anti-oxidants, positively influence cholesterol levels and have an effect against some cancers. High in fiber, they are great for colon health. What more can you ask?

The little pomegranate "seeds" are actually called arils. An aril is an outgrowth that grows to cover the seed of a plant. The aril is what is connected to the fruit, and encases the seed. Mace is the aril of the nutmeg. The fibers of cotton are the aril of the cotton seed. Just s
ayin'.


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RAW Cranberry Relish 

I thought up this version when Thanksgiving rolled around on the year I was eating RAW foods.  This was delicious and very acceptable as an alternative to the terribly sweet cooked versions.

Makes about 8 servings

1 bag (10 - 12 ounces) raw cranberries
½ cup honey
4 packets Sweet Leaf Stevia
1 tablespoon orange zest
¾ cup orange juice
1 tablespoon psyllium husks
2 tablespoons chia seeds

Puree cranberries in food processor to desired consistency. Pour into a bowl and add in remaining ingredients and stir. Allow to set in refrigerator, giving time for the psyllium and chia to absorb some liquids.



Grapefruit and Pomegranate
A beautifully delicious breakfast of
Grapefruit Supreme and Pomegranate Arils


RAW Cranberry Relish
RAW Cranberry Relish

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Guatemalan Mole in the RAW 

Using an original mole recipe from Guatemala, I used most everything in the recipe, but all in RAW form and this turns out just excellent, whether made savory or sweet. In savory form I have used it over stuffed Anaheim peppers stuffed with a "cashew cheese". In sweet form it is fantastic over sliced bananas.  Give it a try!

Serves 2 - 3

SAVORY VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sundried tomatoes
2 dates
2 tablespoons olive oil
2 teaspoons cocoa powder (RAW, preferred)
½ teaspoon ancho chile powder,or other hot chile, to taste
¼ cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1 inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
2 allspice berries
½ teaspoon annato powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper

If using a Vita Mix blender, place all ingredients into blender and puree until very finely ground, adding the water as needed to make a thick gravy-like sauce.

SWEET VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sundried tomatoes
½ cup dates
2 packets Sweet Leaf Stevia
1 tablespoon agave syrup
2 tablespoons olive oil (can substitute Walnut oil)
2 tablespoons cocoa powder (RAW, preferred)
½ teaspoon ancho chile powder (or other dried hot chile, to taste)
1 cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1½ inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
4 allspice berries
½ teaspoon annato powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper

Follow same directions.  May add 2 - 3 bananas to the blender and use this as a pudding, or use the sauce over other fruit, as desired.


NOTES: If using a standard blender, place all ingredients in the blender except the whole spices and seeds.  Using a spice grinder or a small bullet blender with flat blade, grind the spices and seeds until very fine, then add to the blender and process until well pureed.

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Chris' Creamy RAW Tomato Basil Soup 

Having fresh tomatoes on hand, and not satisfied with the recipes I found for RAW soups, I was craving the mouthfeel of a nice creamy tomato soup.  I was inspired that day and made up this recipe.  I love it, and have made it repeatedly since, whether on the RAW diet or not!  I recommend a Vita Mix blender.

Makes 2 servings

1 large ripe tomato, cored and cut in large chunks
¼ cup sundried tomatoes
2 TB smoked sundried tomatoes, or just use 6 tablespoons regular sundried tomatoes
2 TB olive oil
½ cup basil leaves
2 sprigs of thyme, leaves stripped off and stems thrown out
1 large garlic clove, minced and soaked 5 – 10 minutes in apple cider vinegar, then drained
1 piece fresh ginger, walnut sized, peeled and sliced across the grain
½ Serrano chile pepper, seeds removed
2 small pitted dates
1 lime, juiced, or at least 2 TB of juice or more, to taste
½ tsp salt
½ tsp peppercorns
1 to 1 ½ cups almond milk (water can be used, but the almond milk imparts a creaminess)

Place all ingredients in the blender and blend until completely liquified.  If your blender does not have the power to finely liquefy things like whole peppercorns, pre-grind those first.

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Chris' Creamy RAW Tomato Basil Soup
Chris' Creamy RAW Tomato Basil Soup

Brownie Bites 

A lovely little indulgence when only something sweet will do.  I was happy with two of these as a dessert.  Lots of goodness packed in them.  I used Sweet Leaf Stevia, so that is what I have tested.  If you use a different brand, be aware the result may be different.

Makes 25 balls, about 48 calories apiece

1 cup pecans, finely ground
1 cup dates, packed tightly
6 tablespoons unsweetened cocoa powder 
2 tablespoons agave nectar
3 packets sweet leaf stevia (or approximate)
3  tablespoons cocoa powder, for dredging
2  packets sweet leaf stevia, for dredging

Combine first 5 ingredients in a food processor and blend until smooth and balled-up. Form into about 25 small balls about 1-inch in diameter, and then roll these into a mixture of the 3 tablespoons cocoa powder mixed with the 2 extra packets of stevia. Keep refrigerated.

RAW Brownie Bites
RAW Brownie Bites

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Crispy Crunchy Breakfast Mix 

I love this, whether on the RAW foods or not.  It is a great combination, tastes great, and is one way I can eat celery.  I am not overly fond of celery, and since it is naturally very low-cal, is a good filler food.

Makes three servings

½ cup raisins or craisins
½ cup nuts of choice (walnuts, almonds, pecans, Brazil nuts, hazelnuts)
1 - 2 tablespons agave syrup
1 tablespoon lime juice
½ teaspoon cinnamon
1 large apple
1 large pear, slightly under ripe
3 - 4 stalks celery

Crispy Crunchy Breakfast ingredients
Crispy Crunchy Breakfast ingredients

Crispy Crunchy Breakfast Mix
Crispy Crunchy Breakfast Mix

In a food processor, place the raisins or craisins and whirr to break up a little.  Add in the nuts of choice until broken and combined.  Pour out into a large bowl.  Quarter the apple, skin left on, take out the cores and cut into 1-inch chunks and place in the food processor.  Process in 3 to 5 bursts until broken, but not mushy.  You are looking for small chunks.  Pour out into the bowl with the raisin/nut mixture.  Repeat with the pear and add to the bowl.  Cut the celery into 1-inch chunks and process similarly.  Add to the bowl.  Add in the lime juice, agave syrup and cinnamon and toss well to combine.  Divide equally between three containers with lids.  One for breakfast and two left for the next two days.

NOTES:  I like to eat this with a sprinkle of Chia seeds over top.  I don't add them in when making the mixture, as they will absorb any liquid and then get slimy.  I don't mind that if I am going for just the chia, but in my crunchy mixture of fresh fruit and nuts, I want the crunch to predominate.

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