Aug 6th, 2010
I used to think that going ‘Raw’ meant condemning yourself to a lifetime of endless salads. I’ll admit, that was a bit short-sighted on my part. So, what is Raw? It’s uncooked, unprocessed and unaltered food. Food in it’s purest and most nutrient rich form. When you heat or ‘cook’ food, it depletes the enzymes. Enzymes are important because they assist in the digestion and absorption of food. If you eat food that is enzyme-less, your body will not get maximum utilization of the food. This causes toxicity in the body- ruh roh. But enough with the lesson and onto the food. Please note that taking on this entire menu if you are new to Raw would be rather ambitious. My goal here is to show you a delicious and varying menu – without salad. Enjoy the Raw spin on the classic burger and fries courtesy of Rawmazing.
Sweet Potato Fries with Chipotle ‘Mayo’
Enjoy the sinfulness of fries without the fatty, deep-fryed guilt and bloat. Sweet Potatoes are actually a nutritional power house. High in vitamin A and vitamin c, they are also loaded with fiber. Can’t go wrong here!
Sweet Potato Fries
- 3 large sweet potatoes
- 1/2 C Nama Shoyu
- 1/2 C Olive Oil
- Slice sweet potatoes into fry shapes. These will dehydrate down quite a bit so I usually start with about 1/3 x 1/3. Mix together Nama Shoyu and olive oil. Pour into a large zip lock bag and add sweet potatoes. (you can also use any type container, just make sure that the potato slices are covered). Marinate over night. Drain, place on dehydrator screens, sprinkle with sea salt and dehydrate at 145 for 1/2 hour. Reduce temp to 115 and dehydrate until desired dryness is achieved. You will want to check them after about 4 hours. Some people like them very dry, I tend to like them less dehydrated.
- 1 C Pine nuts (soaked)
- 2 T Olive Oil
- Juice from 1 Lemon
- 1/2 to 1 clove garlic
- 1/4 C Filtered Water
- 1/2 C young coconut flesh
- 3 t. Chipotle Seasoning
Place all ingredients in vitamix and blend until very smooth.
Mushroom Walnut Veggie Burgers
Filled with veggies, seeds and nuts, and hearty savory seasoning, these mushroom burgers may not be your typical burger fare but are guaranteed to please even the biggest meat eater. Really.
- 2 C Carrots, grated
- 2 C Portobello Mushrooms, chopped fine
- 1 C Onion, chopped fine
- 3/4 C Celery, diced
- 1 C Walnuts, soaked and ground fine while wet
- 1/2 C Pumpkin Seeds, soaked and ground fine while wet
- 1/4 C Water, filtered
- 1/4 C Nama Shoyu
- 1 t. Sage
- 1 t. Marjoram
- 1 t. Thyme
- 1 C Oat Flour, raw OR 3/4 C Flax, ground
1. Combine carrots, mushrooms, celery, and onion.
2. Stir in walnuts and pumpkin seeds, combine well.
3. Combine water and nama shoyu, mix into veggie/nut mixture
4. Add herbs, stir well.
5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)
6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Makes 8 – 9 Burgers.
Wipe the drool off your face and get ‘baking’. This raspberry delight combines cashews, cocoa butter and coconut oil and comes together much quicker than it looks. In need of some praise? Bring this dessert to your next party.
- 1 cup almonds, soaked 6 hours
- 1/4 cup coconut oil, melted
1. Process almonds in food processor until finely ground.
2. Add coconut oil and pulse until well combined.
3. Press mixture in the bottom of a 8-inch tart pan.
4. Place in refrigerator.
- 2 cups soaked cashews
- 1/3 cup agave nectar
- 1/2 cup cacao butter, melted
- 1/3 cup coconut oil
- 1 teaspoon vanilla
- 2 pints raspberries
1. Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.
2. Process until very smooth. You can also use a Vitamix.
3. Spread a thin layer of the filling on the crust.
4. Place a layer of raspberries over the filling. Pack them tightly.
5. Pour the rest of the filling mixture over raspberries.
Top with layer of Chocolate Ganache
Recipe Source and Images courtesy of Rawmazing. Check it out!
Written by Lea Barlow • Leave a comment