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Easy
Recipes ...
To get you started, here are several recipes from my
book, Raw Food Made
Easy for 1 or 2 People. You can
click on the recipe to go to it directly, or read on
to see all the recipes.
Almond Milk
Green Juice
Berries and Almond Cream
Guacamole
Spinach Apple Soup
Garden Salad
Honey Mustard Dressing
Almond
Milk
Makes 2 cups, 4 servings
Advanced Prep
Soak 1 cup almonds for 8 hours, or overnight.
Ingredients
- 2 ½ cups water
- 1 ½ cups soaked almonds (1 cup before soaking)
- 3 dates, pitted
- ½ tsp vanilla extract
Equipment
- blender
- fine-mesh strainer
- medium-sized bowl
- measuring cups and spoons
- spatula
Directions
- Place 1 ½ cups water, the almonds, the dates,
and the vanilla extract in a blender.
- Blend on high speed until smooth.
- Add the remaining 1 cup water and blend until smooth.
- Pour the almond mixture through a fine-mesh strainer
set over a medium-sized bowl. Using a spatula, stir
and press the pulp that is caught in the strainer,
to extract as much milk as possible into the bowl.
- Discard the pulp left in the strainer, and store
the milk in a sealed container in the refrigerator.
- Almond Milk keeps for five days. It naturally separates,
so shake well before using.
Almond Cream
Add only ½ cup water in step #3.
Sesame Milk
Replace 1 ½ cups soaked almonds with 1 ½
cups soaked sesame seeds (about 1 cup before soaking).
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Green
Juice
Makes 1 ½ cups, 1 serving
Ingredients
- 3 stalks celery
- 3 leaves kale
- ½ cucumber, sliced lengthwise
- 1 handful parsley or cilantro
- ¼-inch piece ginger root, optional
- 1 ½ tsp lemon juice (¼ lemon)
Equipment
- chef’s knife
- cutting board
- juicer
Directions
- Juice the celery, kale, cucumber, parsley or cilantro,
and ginger.
- Add the lemon juice. You can also peel the lemon
and put it through the juicer.
- Serve immediately.
Antioxidant Juice
Add ½ cup broccoli florets and/or ½ cup
chopped cabbage.
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Berries
and Almond Cream
Makes 1 serving
Ingredients
- 1 cup mixed berries (such as blueberries, blackberries,
raspberries, or sliced strawberries)
- 1 tsp maple syrup
- ½ cup Almond Cream
Equipment
- small bowl
- measuring cups and spoons
- spoon
Directions
- Place the berries and the maple syrup in a small
bowl. Toss gently.
- Top with the Almond Cream. Serve immediately.
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Guacamole
Makes 1 serving
Ingredients
- 1 avocado, chopped
- 1 ½ tsp minced onion
- ¼ tsp crushed garlic (½ clove)
- 1 tsp lime juice
- dash sea salt
- dash cayenne pepper
Equipment
- chef’s knife
- cutting board
- citrus juicer or reamer
- garlic press
- fork
- measuring spoons
- small bowl
Directions
- Place all ingredients in a small bowl.
- Mash with a fork, leaving the mixture slightly chunky.
- Serve immediately with a salad or as a dip with
vegetable sticks.
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Spinach Apple
Soup
Makes 1 ½ cups, 1 serving
Ingredients
- ½ cup water
- ½ apple, peeled and chopped
- 2 cups spinach leaves
- 1 tsp lemon juice
- ½ avocado, chopped
- dash sea salt
Equipment
- blender
- chef’s knife
- cutting board
- citrus juicer or reamer
- measuring cups
- measuring spoons
- peeler
- spatula
Directions
- Place the water and the apples in a blender. Blend
until smooth.
- Add the spinach and blend.
- Add the remaining ingredients and blend until smooth.
Store in a sealed container in the refrigerator. Spinach
Apple Soup keeps for three days.
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Garden
Salad
Makes 1 serving
Ingredients
- ¼ head red leaf lettuce, torn, washed, and
dried
- ¼ head Romaine lettuce, torn, washed, and
dried
- 8 thin slices cucumber
- 1 Tbsp grated carrot
- 1 Tbsp grated zucchini
- ½ avocado, thinly sliced
- 2 cherry tomatoes, halved
- 4 thin slices red onion, optional
Equipment
- chef’s knife
- cutting board
- grater
- salad spinner
- salad bowl
Directions
- Combine all ingredients. Toss with the dressing
of your choice, and serve immediately
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Honey
Mustard Dressing
Makes 1 cup
Ingredients
- ¼ cup lemon juice
- ½ tsp sea salt
- dash black pepper
- 1 Tbsp Dijon mustard
- 1 tsp dry mustard
- 2 tsp raw honey
- ½ tsp crushed garlic (1 clove)
- ½ cup olive oil
Equipment
- blender
- citrus juicer or reamer
- garlic press
- measuring cups
- measuring spoons
- spatula
Directions
- Place all ingredients, except the olive oil, in
a blender and blend until smooth.
- Add the olive oil and blend on high speed until
thick and creamy.
- Store in a sealed container in the refrigerator.
Honey Mustard Dressing keeps for one week.
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I hope you enjoy these easy
recipes. |
