| Recipes
from Raw Food Made Easy for 1 or 2 People ...
Green Smoothie
Yield: 2 cups, 1-2 servings
When you're short on time, smoothies make a fast
and energizing breakfast. And you won't even taste the
greens.
1/4 cup water
1 small ripe banana
1 cup frozen blueberries
1/2 orange, peeled and sectioned
1/2 cup spinach leaves or chopped kale leaves
Place all ingredients in a blender and process on medium
speed until smooth. Serve immediately.
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Garden Vegetable
Soup
Yield: 2 cups, 2 serving
This soup tastes like a green version
of Gazpacho. The basil adds garden-fresh aroma and flavor.
1 small zucchini, chopped (about 1 cup)
1/2 cup water, plus 1/4 cup water to thin if necessary
1/2 ripe tomato, seeded and chopped
1 celery stalk, chopped
1 green onion, chopped
1 tablespoon fresh lemon juice
1 1/2 teaspoons mellow white miso
1/2 teaspoon crushed garlic (1 clove)
Dash cayenne
Dash salt
1 cup chopped spinach or chard
6 fresh basil leaves
1/2 ripe avocado, chopped
Place the zucchini, 1/2 cup water, tomato, celery,
green onion, lemon juice, miso, garlic, cayenne, and
salt in a blender and process until smooth. Add the
spinach and basil and blend again. Add the avocado and
blend until smooth. Add the remaining 1/4 cup water
to thin, if necessary, and blend briefly. Serve immediately.
For a chilled soup, refrigerate for 2 hours before serving.
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Not
Tuna Paté
Yield: 1 cup, 2 servings
1/2 cup soaked raw sunflower seeds
1/4 cup soaked raw almonds
2 tablespoons water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced parsley
Place the sunflower seeds, almonds, water, lemon juice,
and salt in a food processor fitted with the S-blade
and process into a paste. Stop occasionally to scrape
down the sides of the bowl with a rubber spatula. Add
the celery, onion, and parsley and pulse briefly, just
to mix. Stored in a sealed container in the refrigerator,
Not Tuna Paté will keep for one week.
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Zucchini
Noodles Marinara
Yield: 1 serving
You won’t miss wheat pasta in this flavorful
Italian entrée. For an elegant presentation,
serve it in a shallow bowl.
1 zucchini, peeled
2 tablespoons Marinara (see below)
Cut the zucchini into thin noodles using a vegetable
spiral slicer. Alternatively, use a vegetable peeler
to create long ribbons, or “fettuccini”,
by drawing the peeler down all sides of the zucchini
until you reach the core. Place in a medium bowl and
toss with the marinara. Serve immediately.
Note: To serve warm, heat the sauce gently on the stove
for a minute, taking care not to overheat it. Toss with
the pasta and serve immediately.
Marinara Sauce
Yield: 1 cup, 2 servings
This tastes like the best slow-simmered tomato
sauce you’ve ever had.
1 ripe tomato
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon plus 1/8 teaspoon salt
Dash black pepper (optional)
Dash cayenne
Place all the ingredients in a food processor fitted
with the S blade and process until smooth. Stop occasionally
to scrape down the sides of the bowl with a rubber spatula.
Stored in a sealed container in the refrigerator, Marinara
Sauce will keep for three days.
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Mediterranean
Kale
Yield: 1 serving
When kale is cut into thin strips and massaged
in a dressing, it develops a soft and juicy texture.
4 kale leaves, stems removed
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 red bell pepper
1 tablespoon raw pine nuts
1 tablespoon sliced black olives
Dash black pepper (optional)
Stack 2 of the kale leaves wit the stem end facing
you. Fold in half lengthwise and roll tightly like a
cigar. Slice crosswise into thin strips. Repeat with
the remaining 2 leaves. Chop the kale strips crosswise
a few times, so they aren’t too long. Place in
a mixing bowl along with the olive oil, lemon juice,
and salt. Toss well with your hands, massaging the dressing
into the greens. Add the red bell pepper, pine nuts,
and olives and toss gently. Season to taste with black
pepper, if desired. Stored in a sealed container in
the refrigerator, Mediterranean Kale will keep for three
days.
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Brownies
Yield: 8 brownies, 4 servings
These are truly one-bowl brownies--you'll
never have to wait more than 5 minutes again when that
chocolate craving strikes.
1 1/2 cups raw walnuts, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/4 cup dried cherries
Place the walnuts in a food processor fitted with the
S-blade and process until coarsely chopped. Remove 1/4
cup of the walnuts and set aside. Add the salt to the
remaining walnuts and process until finely ground. Add
the dates and process until the mixture begins to stick
together. Add the cocoa powder and vanilla and process
until evenly distributed. Add the water, dried cherries,
and reserved walnuts, and process briefly, just to mix.
Pack the mixture firmly into a square container. Stored
in a sealed container, Brownies will keep for up to
one week in the refrigerator or one month in the freezer.
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Chocolate
Mousse
Yield: 2 cups, 4-6 servings
No one will know that avocado replaces
butter, cream, and eggs in this silky mousse.
1/2 cup pitted medjool dates, soaked
1/2 cup pure maple syrup or agave nectar
1 teaspoon vanilla extract (optional)
1 1/2 cups mashed avocado (3 avocados)
3/4 cup unsweetened cocoa or carob powder
1/2 cup water
Place the dates, maple syrup, and optional vanilla
in a food processor fitted with the S blade and process
until smooth. Add the avocado and cocoa powder and process
until creamy. Stop occasionally to scrape down the sides
of the bowl with a rubber spatula. Add the water and
process briefly. Stored in a sealed container, Chocolate
Mousse will keep for three days in the refrigerator
or two weeks in the freezer. Serve chilled or at room
temperature.
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