3 years ago
Raw Salsa Wraps

And one more from the Raw Food Hikeathon.

Salsa Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

5 cups tomatoes, seeds removed

3 cups seeded and chopped red bell peppers
2 cups chopped yellow zucchini
2 red jalapeño peppers, seeded
1 tablespoon red onion
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1/4 cup chopped cilantro, packed, optional

1. In a high-powered blender, purée the tomatoes, bell peppers, zucchini, jalapeño peppers, and red onion until smooth. Add the onion powder, garlic, and salt, and purée again. While blender is still turning, add the avocado, and then the psyllium powder, and blend well for a few seconds.

2. If desired, pulse in the cilantro until it is broken into pieces. Do not fully process; the cilantro should be in small pieces.

3. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.

4. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.

5. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

6. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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Raw Zucchini-Pepper Wraps

Also via the Raw Food Hikeathon.

Zucchini Pepper Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

6 cups chopped yellow bell pepper (about 6)
6 cups chopped zucchini (about 4 to 5)
1 avocado, peeled, seeded, and mashed
1/2 teaspoon solar-dried sea salt
1 1/2 tablespoons nutritional yeast
optional 3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell peppers and zucchini until smooth. Add the avocado, salt, and the optional nutritional yeast, and blend again. While the blender is running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.

3. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.

4. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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Raw Corn Tortillas

From the Raw Food Hikeathon.

Corn Tortillas - by Cherie Soria

Yield: 12 tortillas (6 servings)

4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt until smooth. Add the avocado and purée again. While the blender is still running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each tortilla, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.

3. Dehydrate at 105 degrees for 4 hours, or until you can easily remove them from the nonstick sheets.

4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of tortillas. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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3 years ago
Raw Butternut/Pumpkin Pie

From Raw Food Talk.

Kim Glazzard’s Butternut Squash (Pumpkin) Pie

A few notes: like many raw food recipes this delicious pie will require some advance planning & soaking (of nuts & dates). Please read through fully a couple of times to plan this out properly. There are 3 basic components: Crust, Filling & Icing. Probably best to make items in that order. With the amount of ingredients specified in this recipe you should be using the 14-cup (largest) food processor. If you need to, cut the recipe in half.

1. Crust:

2 cups soaked walnuts (or almonds)
1 cup raisins
1/2 cup dates
(Mark says he sometimes adds a little shredded coconut to raw pie crusts like this)

Process nuts finely in a food processor. Add raisins and dates and continue processing until a relatively fine consistency. Sweeten with additional raisins or dates to taste, if needed. Press into a 9” pie pan and refrigerate an hour or so or until the crust has become firm. (Mark reminds you it is best to soak all nuts 3-8 hours….and, if possible for the crust, let them dehydrate for a couple hours or more).

2. Filling:
3/4 of a medium-sized butternut squash (everything except the bulb area) or ½ of a medium-sized cooking (sugar or sweet) pumpkin (appx. 3 cups).

1 medium-sized young coconut, using all of the coconut milk, and all of the coconut meat
3/4 cup soaked cashews (soak at least 2 hours)
1 1/2 cup dates (approx.) - adjust amount if want sweeter or a more pronounced flavor
1 1/8 tsp. cinnamon
1 tsp. nutmeg
3/8 tsp. cardamon
dash of vanilla (gourmet true powdered vanilla without alcohol is best)
dash of salt (optional)
1 to 1-1/2 Tbsp. of psyllium husk (add last to obtain desired consistency)
(Mark added a little ‘pumpkin pie spice’ with good result)

Peel the long end of the butternut squash. Cut into small pieces and process in a food processor (or juicer) until very fine (it may take 5 minutes or so). If using a juicer add the juice back in with the pulp afterward, and then transfer to a food processor and process until you attain a very smooth consistency. And, you should of course remove any seeds from the pumpkin or squash before juicing/processing.

Add coconut meat, coconut milk, cinnamon, nutmeg, cardamon, dates, cashews, vanilla, and salt (if desired), and continue processing until all ingredients are a smooth consistency. Taste to be sure it is as you like it. If you want it sweeter or a more pronounced flavor, you may want to add a few more dates (maybe as many as six or more) and a touch more of the spices. Add the psyllium husk and continue processing another minute or so. Pour the mixture into the prepared crust and return to the refrigerator for another hour or so until firm. (For those watching their glycemic load you may want to use stevia in place of dates to sweeten both the icing and the filling).

3. Whipped Cream Icing: (Adjusted from Juliano’s “Raw: the Uncook Book” Whipped
Cream recipe - page 253)

1-1/2 cup soaked cashews
½ cup fresh “sweet” orange juice
½ cup soaked dates
dash of vanilla

Process in a food processor or Vita-Mix class blender, until smooth, spread on top of the cooled pie, and re-refrigerate until top is firm.

Optional: Sometimes I add a touch of allspice or soaked apricots, but didn’t when I made the last version.

(Source: rawfoodtalk.com)

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