RAW APPETIZERS (HORS D'OEUVRES)

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Guacamole

3 Avocados, pitted
1 onion, diced
2 tomatoes, diced
2 sprigs fresh cilantro, finely chopped
Juice of 1 lime or lemon
1 gloves garlic
cayenne pepper to taste
Sea salt to taste
1/2 cup coconut water or purified water (or more to get the right consistency)

Avocado Mayonnaise

1 cup pine nuts
1 large avocado
1 tbs. lemon juice
2 tbs. apple cider vinegar
1 tsp. Celtic sea salt
1/2 clove garlic

Raw Guacamole Recipe

Guacamole Dip

2 very ripe avocados
2 Tbsp. onion, chopped fine
1 clove garlic, minced
1/2 red pepper, cut fine
1/2 green pepper, cut fine
1 medium ripe tomato, peeled and chopped
2 stalks celery, chopped fine
1 Tbsp. lime or lemon juice

Avocats farcis

Pesto

1 bunch of parsley
2 bunches of basil
1/4 cup pine nuts
1/8 tsp Himalayan salt
1/4 cup olive oil (or more if required for smooth consistency)

Raw Hummus


1 c. chick pea sprouts (sprouted overnight)
Juice of 1 lemon or lime (I prefer lime)
2 T. fresh orange juice
1 clove garlic
2 T. raw tahini
Optional seasonings: ground cumin, spike or sea salt to taste, chives, paprika, cayenne pepper

Blend all of the ingredients. Add water to thin to desired consistency.

Almond Pâté (Raw)



Serves 2

40 unblanched whole almonds
1/2 stick celery
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2oz)
large squeeze lemon juice
2-3 tsp nori flakes (optional, or use other seaweed)

1. Soak the almonds at least overnight, or for up to 36 hours, changing the water every 12 hours.

2. Drain the almonds, and peel them if you can be bothered (I think it enhances the flavour).

3. Chop the celery and spring onions; peel and chop the carrot. Put these and the almonds into a blender, and process until smooth. My hand blender is capable of
doing this, but it takes a while and some rearranging.

4. Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want, but I don't think it needs it.

5. Serving suggestion: Mound the pâté on the middle of a plate. Fill half the plate with mixed leaf salad, and arrange chopped vegetables around: sticks of celery,
rounds of peeled sliced broccoli stem, sliced baby sweetcorn, sliced (sweet) red (bell) pepper. Also used in my Sprouted Quinoa Plate with Salsa and Vegetables
recipe.

Nut Paté

1 C almonds, soaked 12-48 hours and blanched
1 C sunflower seeds, soaked 6-8 hours and rinsed
1/4 C sesame seeds, soaked 8 hours and rinsed
1 red bell pepper, finely chopped
3 stalks celery, finely chopped
1 sm leek, finely chopped
1-2 tsp. powdered kelp
1-2 T Bragg Liquid Aminos or to taste
2 T lemon juice

Using a champion juicer process almonds, sunflower seeds, sesame seeds using the solid plate. Add red bell pepper, celery,
leek, lemon juice, kelp, Bragg and mix well.

Stuffed Mushrooms

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

 Sushi Rolls

Sushi .
sheets seaweed (nori - dried not roasted)
grated carrot
avocado
cucumber
nama shoyu (unpasturized soy sauce)

sliced cucumber in thin lengths
lie on seaweed then put grated carrot
use quarter avocado then slice in half
lie next to cucumber sprinkle with
tamari and roll up

Sprouted Quinoa dish

Sprouted Quinoa:
35-50g (1 1/2 - 2 oz) quinoa grain
Salsa:
1 (preferably ripe-ish) tomato
1 spring onion (scallion, green onion)
a few leaves fresh basil
(don't sub dried, better to omit)
up to 1/2 clove garlic
(omit if you hate raw garlic)
Vegetables:
1/2 (sweet) red (bell) pepper
3 - 4 pieces baby sweetcorn
1 medium mushroom
soy sauce and balsamic vinegar to taste (optional)
To Serve:
1/2 serving (1/4 recipe) Almond Pâté
(or 4 tbsp other raw nut or seed pâté)

1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time.

2. To prepare the salsa, chop everything very finely (especially the garlic) and mix together.

3. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar if using, and mix well.

4. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won't be able to see the quinoa.

Raw tomato soup

1. Chop the tomatoes and remove the pulp with the seeds, and the hard green bit in the middle. Push the pulp through a sieve to obtain the juice and remove the seeds. Chop the celery or spring onion.

2. Put the chopped tomatoes and the extracted juice in a blender with all other ingredients and 50ml (3 tbsp) water, and blend until very smooth.

3. Push through a wire sieve into a bowl. Add more water if required and serve. It will try to separate and maybe look a bit weird at first, but it is delicious.

Ann Wigmore's Recipes (cheese, bread and wheat grass)

These recipes produce broken down proteins, and enzymes and maintain the "Life Force" usually destroyed by cooking or processing. A diet of raw foods has been known to reverse disease and the effects of the standard American diet. Organic foods that promote vibrant health include: fruit, veggies, fresh raw juices,sprouted beans and seeds (mung bean, alfalfa are favorites), nuts, pure water and air. "Life Force" is the information memory stored in live plants and this can be absorbed by humans thereby bringing us spark.

REJUVELAC
1c wheat berries (organic soft white pastry wheat is best)
3c spring or filtered water.

Rinse wheat, remove floaters. Soak for 48 hrs. Pour off, drink. Add 2c water to the same wheat, this time soak for 24 hrs. Soak 3 times. Use a dark place. Ferment to taste, tart not sour. Use any seed with hull. We can add a bundle of wheatgrass to while fermenting. Variations cause different results. Fermentation is faster in warm weather.

SEED FERMENTING 

If using spring water instead of rejuvelac, triple fermentation time. Cut veges can be added to taste. Mix the seed and rejuvelac to desired consistency, allow to ferment, this can be refrigerated 3 to 5 days.

ESSENE BREAD
4c soaked wheatberries
1/2 c to 1c minced veges
2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).

Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used! Grind the wheat, add veges, season on top, form loaf. "Bake" in the Sun or warm place(70-90 deg) until firm(12-24 hrs). Bread may need to be turned so that bottom will dry. Enjoy !

WHEATGRASS (How to grow)
(organic; hard red winter wheat, unhulled sunflower seed, buckwheat seed) Soak 8-15 hrs(for best results drain 8 hours before seeding). Spread 1 inch of soil in a tray, wet thoroughly but not muddy. Put 1 layer of seed touching each other. Cover 4-8 pieces of wet newspaper then plastic or another tray without paper. On the 4th day remove cover, water seeds, place in the sun. Water once a day. On the 7th day cut close to the base(vitamin rich). Grind for juice or chew and remove pulp. In good soil the wheat may come up once more. Compost the used sod face down.

WEB-PAGE INACHEVÉE, EN CONSTRUCTION, SOUS RÉSERVE.

 

A bientôt !

"L'art de la médecine consiste à amuser le patient en attendant que la nature guérisse la maladie"   Voltaire

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