Alkalizing Green Juice
If you don’t have a juicer (*raises hand*) you could probably make this in a blender and strain it through a nut-milk bag. It wouldn’t keep very long at all, though, based on my fuzzy understanding of oxidation and the other reasons juices don’t “keep”.
From the Raw Divas.
Elaina’s Alkalizing Green Juice
Makes 6 cups, 1 full-day’s supply
- 2 large cucumbers, cut in quarters
- 1-2 heads celery
- 5 leaves dinosaur kale
- 1/4 bunch cilantro
- 1 lemon, juiced
- Optional: 1 apple with seeds
Juice all ingredients. Store in sealed glass jars, filled all the way. Alkalizing Green Juice will keep for two days if made in a slow-speed masticating juicer (Green Life, Omega 8002, or Samson) or 1 day if made in another juicer.
Raw Spicy Thai Basil Fried Rice
Unfried unrice, of course. I think the suggestion to omit the agave is a good one — I know that the parsnip-pine nut whip that I’ve become so fond of is plenty sweet, even with lemon juice and no sweetener added.
By Chef Landria at the Gone Raw forums.
Who doesn’t love Thai food? It’s exotic, flavorful and it’s very savory. The balance of acid, pungent, sour, sweet and bitter all together makes this dish delicious. I’ve eaten the cooked version of Spicy Thai Basil Fried Rice many times and I never forget flavors I love. I’ve figured out a good recipe for raw rice and incorporated that technique in this fried rice recipe.
There are four parts in this dish. The rice mixture, mushroom marinade, spicy thai sauce and the assembly. I am breaking down the recipe in parts to make it easier to follow. This will make two servings.Preparation:
Part 1: Rice Mixture
2 Parsnips, peeled,
2 tbsp pine nuts,
1/8 tsp salt,
half small lemon,
1 tsp agave nectar
Place all ingredients in a food processor and process until parsnips are rice grain size. Set aside in a bowl. Make sure this bowl is big enough to mix the rest of the ingredients.
Part 2: Mushroom Marinade
6 pieces of Shitake Mushrooms,
1 tbsp of Nama Shoyu,
1 tbsp of sesame oil,
1 tsp of minced ginger,
1/2 tsp salt,
half small lemon,
1 tsp agave nectar
Cut up Shitake Mushrooms into about 1/4 inch. Remove the stem of the mushroom before chopping. Place mushroom in a squared or bowl. Add all the ingredients and mix well. Make sure the mushroom is covered with the marinade very well. The mushroom will soften up and look like cooked mushrooms.
Part 3: Spicy Thai Sauce
1/2 cup sun dried tomatoes (soaked for about 2-3 hours),
1 medium jalapeno pepper (if you don’t like it too spicy – use only half),
5 leaves of basil leaves,
1 tsp chili pepper flakes,
1 clove of minced garlic,
1 tbsp of cilantro,
1 tsp sesame oil,
1-2 chopped green onions,
1 tsp curry powder,
1 tsp tumeric,
1/2 tsp white pepper,
half small lemon,
1 tsp agave nectar,
1 tbsp nama shoyu,
2 tbsp saffron liquid (soak saffron for 30 mins until liquid turns orange color), then strain and keep liquid,
1 tsp minced lemon grass
Mix everything in blender and keep aside for assembly.
Part 4: Assembly
Ingredients (to your desired amount)
thawed frozen peas or fresh peas,
green onions (sliced diagonally),
green beans (sliced diagonally),
tomatoes (chopped in big pieces).
The most important ingredients is a lot of loving feeling while making the dish.
In your rice bowl, mix in the spicy thai sauce and mix thoroughly. Let it stand for about 15 minutes. After letting the rice stand, add in the mushroom marinade. Mix thoroughly. Add all the rest of the assembly ingredients and mix. Serve with slices of cucumber and tomato to balance out the spicy flavor. Top fried rice with more cilantro or chopped basil. Enjoy!
And from the comments:
- I just made this tonight. It was a little too sweet for me, but i’ll give it another shot since the flavors and texture were both nice. I think i’ll leave out the Agave alltogether next time - the parsnips are sweet enough on their own. Overall, i thought this was a nice recipe - and very nice looking! I made the rice and the sauce and left out the mushroom mix. I think next time i’ll make it with the mushroom mix but maybe using green beans instead of mushrooms. I mixed my rice with scallions, bean sprouts, cilantro, cherry tomatoes… oh, and i added Mint leaves to the sauce since that’s a huge part of Thai cuisine. I’m glad i added the bean sprouts because they broke up the sweetness of the dish. It was still spicy, but the sweet did come through… I had never had parsnips before - they taste just like carrots but they’re not orange!
I made this. Didn’t have sesame oil (so I used olive) and substituted lime for lemon. Didn’t have the ginger or agave (used raw honey), and I left the sun dried tomatoes out (by accident). My parsnips got over-processed and this STILL was killer and very good!! If I can do it, anyone can!
Lemon-Orange Fennel Salad
Another nicely seasonal winter salad. Note, one of the comments said “you have to really like fennel to like this salad.” You probably have to be a lemon fan like I am, too — a cup of lemon sections? Yum!
Also from Cooking Light (yep, still sorting & culling old cooking magazines).
Lemon-Orange Fennel Salad
Yield: 6 servings (serving size: 1 cup)Ingredients
- 4 cups thinly sliced fennel bulb (about 2 bulbs)
- 2 cups orange sections (about 3 oranges)
- 1 cup lemon sections, peeled (about 2 lemons)
- 1/2 cup thinly sliced red onion
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fennel fronds
- 1 tablespoon extravirgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Combine all ingredients in a large bowl; toss gently to coat. Chill 1 hour.
Raw Apple-Butternut Soup
This sounds like it makes a huge quantity — I think the three cups of almond milk alone would be more liquid than my food processor can handle — so trying a half or even a quarter recipe at first might be a good idea.
From Raw Food Home Recipes.
- 10 apples, cored
- 1 large butternut squash, peeled
- 2 oranges, peeled
- 1 lemon, peeled
- 1 medium red onion, peeled
- 3 cups almond milk
- 1-1/2 cups pumpkin seeds
- 1 bunch parsley
- 1/4 cup tarragon, dried
In a food processor, combine all ingredients and process thoroughly.
Can’t Beet This Green Juice
Speaking from experience, beets are a challenge if you don’t have a juicer or high-speed blender. Try grating them to make it easier on your blender, and you’ll probably need to add some water (use as little as possible) unless the other ingredients are really, really juicy. They’re also very fibrous (unless you steam them lightly first), so straining is definitely in order.
And for your amusement, a completely unrelated but funny story about beet pulp.
Another recipe from the Raw Divas/Green Smoothie Queen Believe in Green series.
Note: I usually toss in some ginger and 1/2 lemon, but I forgot and it was still great!
- 1 fairly large beet (tops and all)
- 3 cups kale or baby spinach
- 4 Fuji apples
- 3 stalks of celery hearts
- 1 handful of green grapes
Sweet & Zingy Green Juice
Scroll down for how to do this kind of recipe without a blender. From the Raw Divas/Green Smoothie Queen Believe in Green series.
- 1/2 head green leaf lettuce
- 1/2 bunch flat leaf parsley
- 1/2 bunch regular parsley
- 2 inches of peeled ginger
- 1/2 cucumber
- 1 peeled orange
- 1 peeled lemon
- 1 apple
- 2 stalks celery
- 1 or 2 carrots
In a juicer… This is my favorite juice to make. I drink a big glass every day and it makes me feel fantastic. The green-ness frightens my husband, but it tastes delish! heaven in a glass. enjoy!
Gazpacho in a Glass
I guess it’s still a green juice even though the tomato probably makes it bright red… Same technique as before; if you don’t have a juicer try blending it (add a bit of water if necessary) and strain through a nut milk bag (save the pulp for crackers/flatbread). For this one, it might be worth trying it without straining, for a thicker, more gazpacho-like experience.
More from the Raw Divas/Green Smoothie Queen Believe in Green series.
- 1 sm. bunch cilantro
- 2 large leaves of Swiss Chard or collards
- 2 large tomatoes (heirloom are fantastic)
- 1 cucumber
- 1/4 - 1/2 lemon (NO peel)
- 1 - 2 cloves garlic
I put this together the other day when I wanted to make a non-sweet green juice.
It’s just a tad salty and the cilantro is so yummy!
Zingy Garden Green Smoothie - plus juice-pulp flax crackers
I renamed it because I couldn’t keep a straight face while typing “A Juicy Way to Save the Planet”. :-)
Also from the Raw Divas/Green Smoothie Queen Believe in Green series.
- 4 - 5 large local carrots (grate carrots and use fewer if using a blender). You can also throw the greens in too, but you may need to sweeten your juice a little more depending on your tastes, but the tops pack a real nutritional punch, so it’s worth it!
- 2 organic apples (with peel)
- 1 - 2 organic English cucumbers (with peel)
- 1/2 lemon, juice of
- 4 - 5 leaves kale
- 1 - 2” piece of peeled ginger (depending on how strong you like it, I LOVE ginger)
- water as needed (if following Option 2)
- dash of cayenne (optional)
These methods apply to all of our suggested juice recipes today. Find out what Tera has to say on the best equipment for juicing!
Option 1 - (Requires a juicer) Simply run ingredients through and enjoy.
Option 2 - (Requires a blender and a nut milk bag)If following option 2, use less carrots (only 1 or 2) and grate them first to make things a little easier on your blender (unless you have a high powered blender in which case you could probably get away with more). Blend softest ingredients first with water and add remaining ingredients a handful at a time. Once your jug of green smoothie is blended, you can strain the contents through a nut milk bag to separate the juice.
The No-Waste Alternative!Note: If you have a dehydrator, you can combine the leftover juice pulp with a cup or two of ground and/or whole flax seeds (sometimes I throw in a half-cup of chia seeds too!), mix all ingredients together really well (if the pulp is really dry then I add a splash of water back in, just enough to help mix things), then spread the mix out flat to about 1/4” to 1/2” thickness on a dehydrator tray. I set the dehydrator on 105 F, start it in the afternoon, flip the mix once before I go to bed, and in the morning I have crispy flatbread crackers/bread that go great with raw hummus or salsa. I also use this as my crust for raw pizza when I’m craving something raw and gourmet!
The part about peeling the lemon but leaving the white pith on makes me go “Whaaat?” The white pith is the bitter part!
From the Raw Reform email newsletter.
I would have to say my essential Raw Food recipe is my green smoothie, where all the ingredients, except the lemon are green!
2-3 handfuls of organic greens (favorites are spinach, green leaf lettuce, kale)
1 organic haas avocado
1 organic cucumber, 1⁄2 of skin peeled (otherwise tastes too bitter)
20 organic green grapes
1⁄4 lemon, with peel removed (white pith left on)
Handful or 2 of ice cubes
1⁄2 cup filtered water
Blend it until it’s super smooth. Depending on the amount of greens and water, this will easily fill a 32 oz bell jar (or your smoothie container of choice). It has a sweet & sour flavor and super filling, especially when coupled with a handful of sprouted almonds and fresh bell pepper
Raw Marinated Broccoli-Squash Sandwich Filling
Four cloves of garlic sounds like a lot to me, but maybe it mellows in the dehydrator.
From the Raw Food Talk forums.
I was experimenting with dehydrating broccoli for an entirely different purpose, and found out that this makes an awesome sandwich filling - onion bread, avocado slices or mash, broccoli/squash mixture, spinach leaves; fold up or cover with a second slice of bread, and enjoy.
Broccoli/Squash Sandwich Filling
1-2 heads broccoli
2 small or 1 medium/large zucchini (may use another mild-flavored squash instead)
2 lemons, juiced
4 cloves garlic, minced
Cut florets of 1-2 heads broccoli and the zucchini (or other squash) into 1/4” pieces. If you’re using a squash other than zucchini, you may need to peel it - I left the peel on the zucchini.
Put broccoli and squash into a rectangular glass dish (9” x 13” is what I used) or another container that is safe to put into the dehydrator. Drizzle the vegetables with the lemon juice and enough olive oil to coat the pieces lightly when stirred well. You want there to be a little bit of liquid in the bottom of the dish to “baste” the veggies with periodically. I probably used about 1/4 cup of olive oil for 1 big head of broccoli and 2 small zucchini.
Add the garlic (I love garlic, and 4 cloves is not very garlicky in this dish, but add less if you’re not a huge fan) and sprinkle the veggies with salt and pepper. Stir well, making sure to coat everybody lightly with the liquid and mix the spices and garlic in evenly. Place in the dehydrator at 115 degrees for about 4 hours, stirring about every hour or so.
Taste the broccoli periodically if it looks like it’s getting too “done” - your goal is soft on the outside, but still kind of crunchy when you chew it. Remove it from the dehydrator, put in a container with a tight-fitting lid, and refrigerate until well-chilled.
This makes a great sandwich filling, and I also loved it sprinkled on my salad. I’m sure there are other uses for it as well, and I’d love to see pictures or other ideas that you come up with.
Enjoy. I think this might also be good with orange juice instead of lemon and some grated or minced ginger added - it would give it more of an oriental flavor. If you’re able to eat soy products, you could also try adding a bit of Nama Shoyu instead of the salt - I’m allergic to soy so I can’t try it to tell you how it would be, but I am sure it’d taste great.
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