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Raw Appetizers

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Dried Fig Bars

INGREDIENTS

Crust: 1 cup almonds
1/2 cup macadamia nuts or cashews
1/3 cup sunflower seeds (or a cup if you leave out macadamia)
1/2 cup oat flour (grind whole oat groats in a coffee grinder)
2 cups wheat sprouts (sprouted for 2 days)
1 cup pitted dates
1/2 vanilla bean, chopped
Filling: 15-30 small whole dried figs

DIRECTIONS

Soak the nuts and seeds 3 hours, and dates 1/2 hour. Grind wheat sprouts first in food processor then everything else except figs (add little date soak water if needed). Press half this crust mixture into Teflex sheet of Excalibur Dehydrator. Puree figs in food processor and spread over crust. Top with the remaining crust. Cut into squares. Dehydrate for ten hours, or longer if you want crunchier.

Excalibur is the ONLY dehydrator with NON-STICK solid Teflex sheets -- so fruit leathers and crunchies like fig bars easily peel off. No need to oil the sheet.

SOURCE: Living-Foods.com, Living-Foods.com, adapted from Almond Macadamia Fig Squares in "Vibrant Living" by James Levin and Natalie Cederquist

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Coconut Macaroons

INGREDIENTS

2 cups coconut pulp -- run fresh coconut through the Samson Juicer with mincing screen,
10 large pitted dates
2 cups of filtered water
sprinkle of vanilla powder, or vanilla essence

DIRECTIONS

Blend all ingredients in food processor, spoon onto Excalibur's teflex sheets as round cookies, flatten to 1/4-inch thickness, dehydrate at 100F for 24-36 hours. Coconut dries quickly.

SOURCE: Living-Foods.com (adapted from the recipe Macaroon Chews in "Hooked On Raw" by Rhio)

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Brendan's High Energy Bars

INGREDIENTS

1 C barley, soaked 3 days
2 C soft wheat, sprouted 1 day
3/4 C dates
3 T raw honey
1 t cinnamon
1 t vanilla
1 C walnuts, soaked, chopped
1/2 C almonds, soaked, chopped

DIRECTIONS

Process barley, wheat, dates, in a champion juicer using the solid plate. Add honey, cinnamon, vanilla, walnuts, almonds and mix well. Form into bars and place on a teflex sheet in the dehydrator for 6-8 hours, depending on the desired moisture and size. Be sure to remove the teflex sheet and turn bars over half way through.

SOURCE: Living-Foods.com

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Lettuce Wraps

INGREDIENTS

2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
kernels from one ear raw organic corn
2 tsp fresh lime juice
6-8 large romaine lettuce leaves

DIRECTIONS

In a medium sized bowl, mash the avocado. Add remaining ingredients and stir until well mixed. Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!

SOURCE: Living-Foods.com

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Sushi Rolls

INGREDIENTS

sheets seaweed (nori - dried not roasted)
grated carrot
avocado
cucumber
nama shoyu (unpasturized soy sauce)

DIRECTIONS

Slice cucumber in thin lengths, lie on seaweed, and add grated carrot. Use a quarter avocado and slice in half and lie next to cucumber. Sprinkle with tamari and roll up! You can also add a lettuce leaf or two!

SOURCE: Living-Foods.com, Sherrie

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South of the Border Corn Chips

INGREDIENTS

4 c. sweet corn, fresh or frozen
1/2 t. garlic powder(opt)
1 t. chili powder(opt)
1 t. tomato powder(opt)

DIRECTIONS

Chop corn in food processor w/ "s" blade until fine. Add choice of seasonings "to taste" and process til combined. On dehydrator tray, spread about 1/8" thick. Score diagonally left to right, then across right to left into triangles, or preferred shape. Dehydrate about 5 hours, or to desired texture. These are super, and helpful for those with a previous "chip" tooth!

SOURCE: Living-Foods.com, Bobbi Clinger

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Stuffed Mushrooms

INGREDIENTS

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

DIRECTIONS

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

SOURCE: Living-foods.com

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Apple Jicama Salsa

INGREDIENTS

4 cups diced granny smith apples
4 cups peeled and diced jicama
1 fresh jalapeno (seeds removed, chopped fine)
1 red onion (diced fine)
juice of 3 lemons
1 red bell pepper (diced)
1/4 cup olive oil (optional)
1/2 bunch fresh cilantro, chopped
whole dulse leaf to taste (cut up with sissors)

DIRECTIONS

Mix all ingredients together.

SOURCE: Living-Foods.com

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Avocado Kiwi Salsa

INGREDIENTS

1 tablespoon honey
The juice from one lime
2 fresh, hot, red chilis: halved, deseeded and chopped fine
2 Tablespoons shredded mint
6 Kiwi fruits, peeled and chopped fine
3 avocados

INSTRUCTIONS

Mix the honey, lime juice, chilis, and chose herb in a bowl and add the kiwi, marinate for 30 minutes before using. Spoon into the center of halved avocados or use as a dressing on a salad.Mix the honey, lime juice, chilis, and chose herb in a bowl and add the kiwi, marinate for 30 minutes before using. Spoon into the center of halved avocados or use as a dressing on a salad.

SOURCE: Living-Foods.com

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Tomato Cups

INGREDIENTS

6 medium tomatoes
1/2small cucumber
2 sticks celery
2 spring onoins
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
celtic salt to taste (optional)

DIRECTIONS

Cut tomatoes in half and scoop out center. Add tomato pulp to the other ingredients. Finely chop all ingredients, mix well and fill tomato halves. Great for a side dish or for finger food use cherry or small tomatoes.

SOURCE: Living-foods.com, Sherrie

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Zucchini Rolls

INGREDIENTS

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

DIRECTIONS

Mix lemon, oil and spices together. Slice lengthwise, into flat thin "bacon" strips. Marinate squash in lemon oil. Dehydrate. Roll with arrugula. Pin roll with toothpick.

SOURCE: Living-Foods.com

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Avocado-Tomatillo Salsa

INGREDIENTS

2 ripe medium avocados, diced
1 1/2 tsp diced red bell pepper
1 1/2 tsp diced orange (or yellow) bell pepper
1 tbs. sliced Scallions (green onion)
4 tomatillos, husked, rinsed and diced
1 clove garlic, minced
2 tbs. chopped cilantro
2 serrano chiles, seeded and minced
2 tsp. fresh lime juice
3 tbs olive oil (optional)

DIRECTIONS

1. In a large bowl, combine avocados, bell peppers, scallion and half of the tomatillos. Stir to mix.
2. In a blender or food processor, place remaining tomatillos. Add garlic, cilantro, chiles and lime juice. Process until mixture is smooth. With motor running, drizzle in oil until well blended.
3. Add puree to vegetables in a bowl and serve.

NOTE: 6 to 8 servings (will keep 2 days in an airtight container in the refrigerator.

SOURCE: Living-Foods.com

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Flax Spread

INGREDIENTS

4 tablespoons raw flax seeds
1/2 lemon, juiced
1/2 teaspoon Bragg's Liquid Amino Acids
2 tablespoons of water

DIRECTIONS

Grind the flax seeds to a powder using a coffee or seed grinder. Add the remaining ingredients and mix into a paste.

SOURCE: Living-foods.com

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Fresh Mango Salsa

INGREDIENTS

3 large fresh mangos, peeled
1 Tbsp. crushed jalapeno peppers
4 green onions, chopped
2 Tbsp. cilantro leaf
2 Tbsp. freshly squeezed lime juice
pinch of finely chopped red chili peppers

DIRECTIONS

Remove fleshy part from mango seed. Discard seed chop the mango flesh. Combine mango with remaining ingredients in medium sized bowl and stir to combine. Wrap tightly and refrigerate one day before serving or leave covered for two hours at room temperature to allow flavors to blend. May be stored in refrigerator up to 5 days. Add a dash of crushed red chili peppers over salsa for color before seving.

SOURCE: Living-foods.com

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Guacamole Dip

INGREDIENTS

2 very ripe avocados
2 Tbsp. onion, chopped fine
1 clove garlic, minced
1/2 red pepper, cut fine
1/2 green pepper, cut fine
1 medium ripe tomato, peeled and chopped
2 stalks celery, chopped fine
1 Tbsp. lime or lemon juice

DIRECTIONS

Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and blend in remaining ingredients. Serve as quickly as possible. Serve w/ fresh veggies.

SOURCE: Living-Foods.com, Rhonda of Hallelujah Acres

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Pesto Sauce

INGREDIENTS

1/4 lb. basil, fresh
2/3 cup lemon juice
1 cup pumpkin seeds (soaked organic)
3 cloves garlic, raw
pinch of cayenne
a little filtered water in the blending process.

DIRECTIONS

Mix it up

SOURCE: RawGuru.com

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Thai Guacamole

INGREDIENTS

1 avocado, pitted and peeled
1 cup green beans
3tbsp lime juice
2 tbsp minced ginger root
1 tbsp chopped, seeded jalapeno
2 tsp minced garlic
1 tsp curry
1/4 cup minced cilantro

DIRECTIONS

Puree avocado, beans and lime juice until smooth. stir in all other ingredients.
(To taste- this is VERY garlicky, so if you want, you can reduce the garlic)
Play around with it; it comes out interesting any way you look at it! Yields about 12 servings.

SOURCE: Living-Foods.com, Jen

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Veggie Dip

INGREDIENTS

2 celery stalks
2 carrots
1/2 cup tahini (raw organic)
1 Tbsp. lemon juice
handful of parsley

DIRECTIONS

Put through a food processor.

SOURCE: Living-Foods.com

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Raw Corn Chips

INGREDIENTS

6 ears corn, removed from cob
1/2 yellow onion
2 cup sunflower seeds, soaked 6 hours and rinsed
1/4 Cup water
1 1/2 T Braggs Liquid Aminos (add this to your storage list)
1/2 teaspoon celtic sea salt

DIRECTIONS

Process corn and onion in a food processor using the "s" blade. Blend until smooth. Add sunflower seeds. Blend until smooth. Add some water if the batter is too thick. Add Bragg's and salt. Using a teaspoon, scoop batter onto a dehyrator tray with a teflex sheet, Flatten with a knife or fingers till about 1/8" thick and 1 1/2" wide. Dehydrate at 105 degrees for 12 hours. Turn chips over. Remove teflex sheet. Dehydrate another 10-12 hours, or until desired crispness is obtained.

These are really yummy - and unlike deep fried corn chips which are really bad for you, are really good for you!

SOURCE: Relfe.com, modified from a recipe in "Living in the raw" by Calabro

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