Garlic Hummus - quick and easy

3.5 servings  - WW smart points is 4 points per serving

1 (15 ounce) can garbanzo beans, drained, liquid reserved

1 tablespoon lemon juice

1 tablespoon olive oil

1 clove garlic, crushed

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 drops sesame oil, or to taste (optional) or-  I use 2 teaspoons of raw sesame seeds

blend all together - if too dry, add some of the reserved liquid

Raw Pad Thai                          

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)........ Recipe from Rawfully Tempting
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Sauce

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Ani Phyo's Raw Walnut Cranberry Squash "Rice" (Variation)

Minutes to Prepare: 15

Number of Servings: 6

 Ingredients

1 small butternut squash, about 1 lb, peeled seeded, cut into 2 inch cubes

(ok, I might substitute rice here, making this recipe not considered raw)
1/4 c yellow onion, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp dried parsley
.5 cup dried cranberries
1 cup walnuts, crushed
1/2 tsp salt

Directions

One handful at a time, put the squash in a food processor and process till you have small bits that basically look like rice.

Put squash bits in large mixing bowl. Add the rest of the ingredients and mix.
Makes 6, 1/2 cup servings
Will keep for 2 days in the fridge.

This dish is absolutely delicious. Great by itself, or drop a tablespoon or two into a collard green leaf or cabbage leaf and roll it up.
Number of Servings: 6

Jicama Mexican Rice
makes 4 servings

• 4 cups jicama, peel, dice 

(I might substitute rice here, making this recipe not considered raw)

• 1/2 cup onion, yellow, chop
• 1 cup corn kernels
• 1 cup red bell pepper, dice
• 1/2 cup cilantro, chop
• 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
• 1/8 teaspoon sea salt
• 2 tablespoons olive or hemp oil, optional

Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

Chopped green salad 

Chopped green salad made with cherry tomato, red onion, romaine lettuce, endive, yellow bell pepper, jicima! I love chopped salads because you get a bit of all ingredients in every bite. 

Zucchini Pasta + Creamy Avocado-Cucumber Sauce
Ingredients (I made this once - it's ok, but doesn't taste like pasta - go figure)

• 1 large zucchini (1 per person)
• grape, cherry or mini heirloom tomatoes, halved
• jalapeno, thinly sliced and seeds removed (optional)
• arugula
• pea shoots (optional)
• zest of one lemon or regular lemon

Avocado-Cucumber Puree

• 1 medium avocado
• 1 cucumber, peeled and sliced thick
• a few large leaves of basil (optional)
• 1 meyer lemon or regular lemon, juice of
• 2 garlic cloves
• 1/4 teaspoon white pepper or black pepper to taste
• salt to taste

Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

Raw Taco Salad Serves 4

What you need:

1. A large head of lettuce, shredded
2. 1 lime
3. Walnut Taco Meat
2 cups walnuts, soaked 4-6 hours
1 tbsp dehydrated minced onion
2-3 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt pinch of cayenne

Blend walnuts in a food process until they break down into small crumbs. Do not over mix, they will quickly form a paste. Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.

4. Easy Guacamole
2 small, ripe avocados
1/2 cup tomato, diced
3 tbsp red onion, diced
Juice of 1/2 a lime
salt to taste

In a small bowl mash the avocados until fairly smooth. Add remaining ingredients and mix together.

5. Pico de Gallo
2 large tomatoes, seeded and diced
1/2 medium red onion, diced
1/4 cup of cilantro, minced
1 tbsp lemon or lime juice
1 jalapeno, seeded and minced
salt to taste

Mix together all ingredients in a small bowl.

6. Cashew Sour Cream
1 cup cashews, soaked 4-6 hours
1/2 cup water
2 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt

Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth. Add remaining ingredients and blend until well combined.

Buckwheat Crispies (Ani's raw food kitchen) makes 4 cups

I haven't made this yet and don't have a dehydrator, so I will attempt to use my oven at a slightly higher temp then recommended.  Store in an airtight container. They are the raw version of rice crispies (or so they say). Eat as a cereal or add for crunch to salads, desserts, wraps or yogurt. 

1 pound buckwheat groats

Put buckwheat groats in a large bowl and fill to the top with water. The buckwheat will more than double in size as it expands, so use enough water to keep it fully under water.

Rinse the buckwheat every few hours to keep the water fresh. 

Rinse after 6 to 8 hours. Place on parchment paper in the over for 3 to 5 hours, or until completely dry at the lowest temp possible. If using a dehydrater, place at 104.

Pad Thai

Another one of my favorite recipes...yum yum yum. I made this previously for non-raw foodies..and they LOVED it! Don't be afraid to experiment using many different veggies. It all comes out good!


 
 

 

Pad Thai

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Pad Thai on Kelp Noodles

Veggies
2 medium zucchini (spiralized)
3/4 cup broccoli florets
3/4 cup mushrooms sliced
3/4 cup bok choy, sliced
2 large carrots, matchstick cut
1/4 cup red onion (sliced very thin)
1/2 cup pear, sliced thin (I used Forelle Pears - very sweet and pretty color)
1/2 cup young coconut meat, sliced (optional as are all the ingredients listed here in veggies)
3 Tbsp cilantro leaves, or 1 T dried

 

 

Ingredients for Sauce
1/2 cup Almond Butter
1/4 cup water to thin, as needed
1 Tbsp lime or lemon juice
3 tsp Ginger, minced
1 Tbsp honey
1 clove garlic crushed
1 Tbsp nama shoyu (or tamari)
1 dates, soaked, pitted and finely chopped
1/2 - 3/4 tsp chili powder
2 Tbsp cashews, crushed for garnish (can use sesame seeds)

Directions for Marinade
Mix ingredients in a bowl and whisk

Directions for Veggies

1. Cut and slice veggies as directed in Ingredients list. Spiralize zucchini, or use a peeler and cut long, thin strips like noodles. Place in a colander. You can also warm these in dehydrator for 30 minutes before while other veggies are dehydrating. It makes them more tender.
2. Pour marinade over veggies and mix well with hands. Continue to toss several times over an hour.
3. Spread veggies on a non stick dehydrator tray and dehydrate at 110 degrees for 1 1/2 hours. (This is optional, but it tastes better. If you don' t have a dehydrator, let veggies marinate several hours)

Directions for Sauce
Blend ingredients in blender until very creamy. Test for spiciness and adjust, adding more chili powder or some more red chili peppers if you like it spicier.

Assembly
Plate spiralized zucchini. Top with veggies. Drizzle some Sauce over both. Top with slivered cashews or sesame seeds. Garnish with sesame seeds or cashews. In the pic above, I forgot to add the garnish when I took the picture.

Option: As an alternative, I used a Vietnamese Rice Wrap and filled it a bit of Sauce and filled with marinated veggies and spiralized zucchini. Drizzle some extra Sauce over wrap and sprinkle with cashews or sesame seeds.The wrap is not raw, but it was wonderful!

Pad Thai

Another one of my favorite recipes...yum yum yum. I made this previously for non-raw foodies..and they LOVED it! Don't be afraid to experiment using many different veggies. It all comes out good!


 
 

 

Pad Thai

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Pad Thai on Kelp Noodles

Veggies
2 medium zucchini (spiralized)
3/4 cup broccoli florets
3/4 cup mushrooms sliced
3/4 cup bok choy, sliced
2 large carrots, matchstick cut
1/4 cup red onion (sliced very thin)
1/2 cup pear, sliced thin (I used Forelle Pears - very sweet and pretty color)
1/2 cup young coconut meat, sliced (optional as are all the ingredients listed here in veggies)
3 Tbsp cilantro leaves, or 1 T dried

 

 

Ingredients for Sauce
1/2 cup Almond Butter
1/4 cup water to thin, as needed
1 Tbsp lime or lemon juice
3 tsp Ginger, minced
1 Tbsp honey
1 clove garlic crushed
1 Tbsp nama shoyu (or tamari)
1 dates, soaked, pitted and finely chopped
1/2 - 3/4 tsp chili powder
2 Tbsp cashews, crushed for garnish (can use sesame seeds)

Directions for Marinade
Mix ingredients in a bowl and whisk

Directions for Veggies

1. Cut and slice veggies as directed in Ingredients list. Spiralize zucchini, or use a peeler and cut long, thin strips like noodles. Place in a colander. You can also warm these in dehydrator for 30 minutes before while other veggies are dehydrating. It makes them more tender.
2. Pour marinade over veggies and mix well with hands. Continue to toss several times over an hour.
3. Spread veggies on a non stick dehydrator tray and dehydrate at 110 degrees for 1 1/2 hours. (This is optional, but it tastes better. If you don' t have a dehydrator, let veggies marinate several hours)

Directions for Sauce
Blend ingredients in blender until very creamy. Test for spiciness and adjust, adding more chili powder or some more red chili peppers if you like it spicier.

Assembly
Plate spiralized zucchini. Top with veggies. Drizzle some Sauce over both. Top with slivered cashews or sesame seeds. Garnish with sesame seeds or cashews. In the pic above, I forgot to add the garnish when I took the picture.

Option: As an alternative, I used a Vietnamese Rice Wrap and filled it a bit of Sauce and filled with marinated veggies and spiralized zucchini. Drizzle some extra Sauce over wrap and sprinkle with cashews or sesame seeds.The wrap is not raw, but it was wonderful!

Pad Thai

Another one of my favorite recipes...yum yum yum. I made this previously for non-raw foodies..and they LOVED it! Don't be afraid to experiment using many different veggies. It all comes out good!


 
 

 

Pad Thai

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Pad Thai on Kelp Noodles

Veggies
2 medium zucchini (spiralized)
3/4 cup broccoli florets
3/4 cup mushrooms sliced
3/4 cup bok choy, sliced
2 large carrots, matchstick cut
1/4 cup red onion (sliced very thin)
1/2 cup pear, sliced thin (I used Forelle Pears - very sweet and pretty color)
1/2 cup young coconut meat, sliced (optional as are all the ingredients listed here in veggies)
3 Tbsp cilantro leaves, or 1 T dried

 

 

Ingredients for Sauce
1/2 cup Almond Butter
1/4 cup water to thin, as needed
1 Tbsp lime or lemon juice
3 tsp Ginger, minced
1 Tbsp honey
1 clove garlic crushed
1 Tbsp nama shoyu (or tamari)
1 dates, soaked, pitted and finely chopped
1/2 - 3/4 tsp chili powder
2 Tbsp cashews, crushed for garnish (can use sesame seeds)

Directions for Marinade
Mix ingredients in a bowl and whisk

Directions for Veggies

1. Cut and slice veggies as directed in Ingredients list. Spiralize zucchini, or use a peeler and cut long, thin strips like noodles. Place in a colander. You can also warm these in dehydrator for 30 minutes before while other veggies are dehydrating. It makes them more tender.
2. Pour marinade over veggies and mix well with hands. Continue to toss several times over an hour.
3. Spread veggies on a non stick dehydrator tray and dehydrate at 110 degrees for 1 1/2 hours. (This is optional, but it tastes better. If you don' t have a dehydrator, let veggies marinate several hours)

Directions for Sauce
Blend ingredients in blender until very creamy. Test for spiciness and adjust, adding more chili powder or some more red chili peppers if you like it spicier.

Assembly
Plate spiralized zucchini. Top with veggies. Drizzle some Sauce over both. Top with slivered cashews or sesame seeds. Garnish with sesame seeds or cashews. In the pic above, I forgot to add the garnish when I took the picture.

Option: As an alternative, I used a Vietnamese Rice Wrap and filled it a bit of Sauce and filled with marinated veggies and spiralized zucchini. Drizzle some extra Sauce over wrap and sprinkle with cashews or sesame seeds.The wrap is not raw, but it was wonderful!

Pad Thai

Another one of my favorite recipes...yum yum yum. I made this previously for non-raw foodies..and they LOVED it! Don't be afraid to experiment using many different veggies. It all comes out good!


 
 

 

Pad Thai

Ingredients for Veggie Marinade
1 Tbsp maple syrup
2 Tbsp nama shoyu (or tamari)
1 clove garlic, crushed
1 tsp red chili pepper, minced
1 Tbsp olive oil

Pad Thai on Kelp Noodles

Veggies
2 medium zucchini (spiralized)
3/4 cup broccoli florets
3/4 cup mushrooms sliced
3/4 cup bok choy, sliced
2 large carrots, matchstick cut
1/4 cup red onion (sliced very thin)
1/2 cup pear, sliced thin (I used Forelle Pears - very sweet and pretty color)
1/2 cup young coconut meat, sliced (optional as are all the ingredients listed here in veggies)
3 Tbsp cilantro leaves, or 1 T dried

 

 

Ingredients for Sauce
1/2 cup Almond Butter
1/4 cup water to thin, as needed
1 Tbsp lime or lemon juice
3 tsp Ginger, minced
1 Tbsp honey
1 clove garlic crushed
1 Tbsp nama shoyu (or tamari)
1 dates, soaked, pitted and finely chopped
1/2 - 3/4 tsp chili powder
2 Tbsp cashews, crushed for garnish (can use sesame seeds)

Directions for Marinade
Mix ingredients in a bowl and whisk

Directions for Veggies

1. Cut and slice veggies as directed in Ingredients list. Spiralize zucchini, or use a peeler and cut long, thin strips like noodles. Place in a colander. You can also warm these in dehydrator for 30 minutes before while other veggies are dehydrating. It makes them more tender.
2. Pour marinade over veggies and mix well with hands. Continue to toss several times over an hour.
3. Spread veggies on a non stick dehydrator tray and dehydrate at 110 degrees for 1 1/2 hours. (This is optional, but it tastes better. If you don' t have a dehydrator, let veggies marinate several hours)

Directions for Sauce
Blend ingredients in blender until very creamy. Test for spiciness and adjust, adding more chili powder or some more red chili peppers if you like it spicier.

Assembly
Plate spiralized zucchini. Top with veggies. Drizzle some Sauce over both. Top with slivered cashews or sesame seeds. Garnish with sesame seeds or cashews. In the pic above, I forgot to add the garnish when I took the picture.

Option: As an alternative, I used a Vietnamese Rice Wrap and filled it a bit of Sauce and filled with marinated veggies and spiralized zucchini. Drizzle some extra Sauce over wrap and sprinkle with cashews or sesame seeds.The wrap is not raw, but it was wonderful!