Monday, 4 June 2012

Free Recipes

Cherie Soria, the Director of The Institute of Living Light In the USA is an Internationally known 30 year Raw Food pioneer, Author & Speaker. I am grateful to Cherie & the Institute for supplying  me with some of these Recipes whilst I was training as A Gourmet Raw Chef; I hope you Enjoy them. Thank you to those who came up with such delicious combinations & thank you for being willing for me to share these recipes with you all.

Fresh Raw Almond Butter
Yields 2 cups
3 cups almonds, soaked & then dehydrated
Pinch Himalayan Salt
Put the almonds & salt in a food processor with the S blade & process for 5-15 mins until the almonds turn to butter. You can add date paste or honey if you wish to add a sweetner
Stores in the refrigorator for up to 1 month.
All nuts & Pumkin Seeds or other seeds can also be used in the same way

Bon Bon Sauce ( Has a flavour of peanuts)
Yields 1 cup
1/2 cup raw tahini
2 tabs r fresh ginger, grated
2-4 tabs, lemon juice to taste
3 tabs agave
2 tabs tamari
1/2 tea garlic, crushed
purified water as needed
Combine all ingredients in a high powered blender & puree until smooth
Stores in the refrigorator for up to a week
This sauce is beautiful with Asian inspired fresh Vietnamese Salad Rolls or Veggie Wraps

Pineapple Lemongrette
Yields 1 1/2 cups
1 cup dried pineapple soaked for 1 hr in water
1/2 cup olive oil
1 tab lime juice
1 tea hot mustard
1/2 tea Himalayan Salt
1/4 tea powered mustard
1/4 tea pepper
1tea garlic, crushed
Blend all ingredients well, delicious over fruit or a vegetable salad
Stores in the refrigorator for up to 4 days

Red Pepper Remoulade
Yields 2 cups
1 1/2 cups red capsicum, seeded & chopped
1/2 cup pine nuts or cashews, soaked for 2 hrs, rinsed & drained
2 tabs purified water
2 tab lemon juice
2 teas sweet paprika
2 teas hot mustard
1 tea garlic, crushed
1/2 tea onion powder
1/2 tea Himalayan Salt
1/4 tea pepper
Blend until smooth.
Stores in refrigorator for up to 4 days
Delicious over raw quiche, pizza or thinned as a dressing.

Carrot Apple Pineapple Kuchen Cake
Yields 8-9" Cake
4 apples cored & grated, squeeze out excess juice & reserve juice for another use
1 cup dates, pitted & chopped
1 cup dried pineapple, chpped finely
1 cup dried apple chopped finely
3 cups carrots, shredded
1/2 cup shredded dried coconut
2 teas ground cinnamon
1/4 tea ground nutmeg
Hand mix everything together well &then  put in the food processor with the S blade, pulse
Do not over process or it will become wet & mushy.
Press mixture into a 8-9" cake tin & chill for at least 1 hr
Stores in an airtight container in the refrigorator for up to 3 days
Raisins or walnuts can be added for variation, & the cake can be frosted  with the cashew cream recipe below if desired, & sprinkle with shredded coconut as a garnish

Cashew Cream Frosting
2 1/2 cups presoaked cashews
1 1/2 cups almond milk
3/4 cup agave syrup
1/4 cup lemon juice
1 tab vanilla
1/8 tea salt
3 tabs lecithin
1 cup coconut oil
Blend everything until creamy, 3-5 mins, except the coconut oil & lecithin. When complete add these. Make sure consistency is right for spreading by putting a very small sample in the freezer briefly to cool & set, if still runny add more coconut oil. It should be firm to touch & thickened throughout

Another Recipe for Cashew Cream Frosting is simply using 1 cup of cashew cheese ( recipe below) & combine with 3 tabs agave & 1/4 teas almond essence, chill for 1 hr before frosting the cake

Pecan Pate
Yields 5/8 cup
1 1/2 cups pecans
2 tabs leek or green onion, minced
1 1'2 tabs lemon juice
1/2 tab tamari
1/2 tea garlic powder
1/4 tea Himalayan salt
Place nuts in a food processor fitted with the S blade & process until medium ground. Add other ingredients & pulse, but do not over process.
Add 2 tabs minced parsley & pulse to mix
Store in an airtight container in the refrigorator for up to one week

Cashew Cheese
Yields 2 cups
2 cups cashews, presoaked for 2 hrs
1 or more cups of purified water
1/4 tea probiotic
Blend everything until smooth
Place in a bowl in a warm location to ferment for 8-12 hours
Store in a sealed container in the refrigorator for up to a week. Season or sweeten as desired before using

Zucchini Pasta ( Noodles) with Cashew Dill Sauce
Yields 3 cups

4 Zucchinis
Cashew Dill Sauce
3/4 cup Cashew Cheese ( recipe above)
1 tea nutritional yeast
1 tea light miso
1/2 tea onion powder
1/4 tea garlic powder
1/4 tea Himalayan salt
pinch nutmeg
pinch pepper
2 tabs purified water or more to thin as needed
1 tab fresh dill

For the Pasta Spiralise the zucchini into fine or medium spirals or using a vegetable peeler, peel long broad strips
Sauce place all ingredients in a blender except the dill, blend until smooth & creamy, add the dill & blend only to mix & toss sauce through the zucchini noodles
Leftover sauce can be stored in a sealed jar in the refrigorator for up to a week

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