3 years ago
Raw Ranch Dressing & California Ranch Wrap

From Choosing Raw.

There are plenty of raw dressing variations floating around online, but this is my own version–and my favorite! It’s rich and fresh tasting, and it’s dotted with spring herbs, so it’s perfect for this time of year. It’s a little greener than your traditional ranch dressing, but that’s just the dill and parsley making their presence known!

Raw Ranch Dressing (Yields 1 ½ cups, or so)

¾ cup cashews, soaked for at least two hours
½ cup water
2 tbsp lemon juice
¼ cup apple cider vinegar (a little more if you like it more tart)
3 tbsp olive oil
¼-½ tsp. salt
½ tsp. dried thyme
½ tsp dried oregano
*1 clove garlic
*½ tsp onion powder

3 tbsp fresh dill
3 tbsp fresh parsley

* You all know me well enough to know I’d never include these! But if garlic and onion don’t, um, make you gag, use them for a more traditional “ranch” flavor.

Blend all ingredients in a high speed blender – OR blend all ingredients except for the oil in a food processor, and drizzle the oil in until the mixture is creamy and emulsified.

When dressing is blended, chop an additional few tablespoons of herbs and mix them in. Enjoy on top of a big green salad, or in…

Gena’s California Ranch Sandwich:

Take two generous leaves of Napa cabbage. Pile one of them high with red cabbage, cucumber, tomato slices, and some thinly sliced avocado (sprouts or carrot would also be a nice addition). Drizzle generously with raw ranch dressing, cover with the other cabbage leaf, and serve.

sandwich-1

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3 years ago
veganandsara:

Mexi Spice Carrot Hummus & Wild Rice Collard Wrap from Run Hard Eat Clean
Ingredients:
2 carrots1 Tbs tahini2 dashes Cumin and Chipotle powder1-2 grinds of salt2 collards, stem carefully cut out1/4 cup wild rice (soaked/sprouted) or reg rice, whatever you want!1 Tbs Hot Pepper Oil (easy to make, take ground red pepper, like the pizza shaker kind, mix 1 tbs to 2 tbs oil and let sit at least 15 minutes.. after a week or so it is really strong and beautiful)
Directions:Process the carrot, tahini, spices and salt until smooth(ish) then spoon onto the end of a collard leaf, spoon on some rice (or whatever veggie) and roll up, cut in half.. drizzle with oil, Enjoy!

veganandsara:

Mexi Spice Carrot Hummus & Wild Rice Collard Wrap from Run Hard Eat Clean

Ingredients:

2 carrots
1 Tbs tahini
2 dashes Cumin and Chipotle powder
1-2 grinds of salt
2 collards, stem carefully cut out
1/4 cup wild rice (soaked/sprouted) or reg rice, whatever you want!
1 Tbs Hot Pepper Oil (easy to make, take ground red pepper, like the pizza shaker kind, mix 1 tbs to 2 tbs oil and let sit at least 15 minutes.. after a week or so it is really strong and beautiful)

Directions:
Process the carrot, tahini, spices and salt until smooth(ish) then spoon onto the end of a collard leaf, spoon on some rice (or whatever veggie) and roll up, cut in half.. drizzle with oil, Enjoy!

Cite Arrow via
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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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