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Raw Entrees
Beta Bergers They are called Beta Bergers because of the high amount of Beta-carotene in Yams. If you do not own a dehydrator and using the sun isn't possible, either lightly bake in a low oven, only until the outside is warm or lightly heat the outside in a frying pan on medium with only enough olive oil brushed on the pan to keep berger from sticking. Non-stick pans are not recommended because at high heat they give off a very toxic substance. Or, you can dispense entirely with the notion of dehydration and just serve them as is, with a bit of NOTMAYO! INGREDIENTS 1 Large Yam DIRECTIONS Put first three ingredients thru Champion (use blank filter). Put mixture in bowl. Mix in Miso paste and Dulse powder thoroughly. Make into 1/2" thick burger size patties and dehydrate until desired consistency. This recipe can be done in a food processor. Grate Yams and onions, then switch attachment to S blade, add additional ingredients and process. NOTE: for more of a 'cracker' effect in the dehydrator, make patties smaller and thinner. SOURCE: Living-foods.com, Nomi ShannonCrunchy Taco INGREDIENTS 3 ripe avocados DIRECTIONS Cut the avocado into chunks, and pour lemon juice over it. Chop onion in food processor, then add the rest of the ingredients and process untill smooth and creamy. Spoon some of the mixture into a lettuce leaf and wrap around mixture. I promise, this tastes like a taco! You can add more or less of the jalapenos if you wish, the dish is quite spicy, but VERY good! Enjoy! SOURCE: Living-foods.com, Leslie OakesMock Meat Loaf INGREDIENTS 1 beet, grated DIRECTIONS Put each item in a food processor indivdually. When each item is processed, place in a large bowl. Mix together and refrigerate overnight. Next day, shape into a loaf. SOURCE: Living-Foods.com, Michele Homer
Mock Salmon Pate INGREDIENTS 2 cups almonds, soaked overnight DIRECTIONS Run the almonds and carrots through a Champion juicer, using the "blank" plate to make a smooth pate. Mix all ingredients except the lettuce in a bow, adding the dulse to taste. Form the mixture into a rounded (or other shape) loaf, and garnish with parsley greens. To serve, spoon onto the lettuce leaves and eat like a sandwich, or optionally, spread onto celery sticks. SOURCE: Living-foods.com, Katherine DichterRaw Spaghetti INGREDIENTS 2 medium green zuccini, as thick (fat) and straight as possible. DIRECTIONS "Spiralize" in "Saladacco (Spiral Slicer)", or similar machine. Shredded zuccini can work also, but the authentic "pasta effect" is not as notable. Arrange on plate similar to pasta. PASTA SAUCE INGREDIENTS 10-12 "sundried" tomatoes, allow to soak for several minutes in warm water to soften. PASTA SAUCE DIRECTIONS Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time. Pour nicely over the zucchini "pasta". Some fresh curly parsley sprinkled over the top adds a nice touch! Other Options: Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation. Add pieces of sprouted sunflower patties on top of the dish as "meatballs". SOURCE: Living-foods.com, Rick DinaRaw Veggie "Casserole" INGREDIENTS 3 lettuce leaves, shredded DIRECTIONS Put all of above ingredients in a large salad bowl and mix together. MORE INGREDIENTS 2 tomatoes MORE DIRECTIONS Blend the above 4 ingredients in a blender... Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to the desired thickness and consistency. Adding extra carrots without the seeds/avocado thickens it into a non fat version. Pour this mixture over the salad and mix thoroughly. Enjoy!! Rawsome Burritos INGREDIENTS 1 cup chopped mushrooms (I like crimini and shiitake mushrooms, or whatever is locally available) DIRECTIONS Chop all vegetables (except cabbage) and mix all ingredients together except the zucchini, guacamole, sprouts and cabbage (just set these aside). Add more shoyu or lemon juice if more marinade is needed. Let vegetables marinate for at least 15 minutes. When you're ready to eat, use large cabbage or lettuce leaves as the tortilla and wrap them around the marinated vegetables and zucchini. Top with guacamole and sprouts, or even salsa, if desired, and enjoy! Sprouted grain tortillas may be used in place of the cabbage leaves, and they tend to allow for larger burritos. You could also add sprouted beans and/or grains for added protein. You can sprout beans and grains by buying them whole, in bulk preferably, soaking them overnight, and then leaving them in a strainer or sprout bag over a bowl for several days (be sure to rinse them each day). They should start to sprout little tails, use them when the tails are about 1/4 to 1/2 inch long. No need for cooking! I hope you enjoy your journey into living foods, or as I like to think of it, the next level of veganism. Eating even a few raw or vegan meals a week can have a significant effect on your environmental impact, and you may just notice some health benefits as well. Eat well, be well, and enjoy nature's bounty! SOURCE: Vegfamily.com, Megan Prusynski Slamin' Sushi Rolls INGREDIENTS 6 large carrots DIRECTIONS Run the carrots, almonds, celery, and habanero through your juicer, using the open blank. Chop the onions and dulse in a food processor using the s-blade until fine. Mix ingredients in a bowl, adding the dill, lemon juice and water. Spread over raw nori to about 1/4" thickness, covering the sheet up to 3/4" from the top. Cut strips of avocado and place them near the bottom of the roll so they stretch side to side. Roll up from the bottom (squeeze in a maki roller if you have one). Gently cut in half and the halves into thirds (be careful, raw nori tears easily). Enjoy! SOURCE: Living-Foods.com, Brad Chatellier from Mad Style Fly Team Sunburgers INGREDIENTS 2 C sunflower seeds, soaked 6-8 hours DIRECTIONS Process all ingredients with S blade in a food processor. Make patties and dehydrate at 105 degrees for 12-24 hours until dry. Turn patties over when dehydrating on a teflex sheets after 6 hours. SOURCE: Living-Foods.comSunlight Burgers INGREDIENTS 1C almonds, soaked 12-48 hours DIRECTIONS Process all ingredients in a food processor (or you can also use a champion or green life/power juicer to homogenize the ingredients) Makes about 8 large burgers! Dehydrate at 105 degrees in dehydrator SOURCE: Living-Foods.com, Sunlight
Veggie Burgers INGREDIENTS 1 large red onion DIRECTIONS Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2" thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained. SOURCE: Living-Foods.com Sprouted Sunflower Seed Veggie Patties INGREDIENTS 1/2 lb. (1 + 3/4 cups) Raw and unsalted sunflower seeds DIRECTIONS Add lemon juice, celery, garlic and onion to Food Processor. Blend thoroughly with the S-Blade. Then add the carrots and blend thoroughly again. Add the sprouted sunflower seeds last and mix for several minutes. (You may have to do this in 2 batches if the Food Processor is not large enough.) At this point, this "batter" is great as a sprouted seed pate. You can stuff half a pepper with it, use as a dip, or roll it in nori sheets. Now take a 1/2 cup measure, and put scoops of the mixture onto dehydrator sheets, with either "teflex", or wax paper covering. Arrange into nice patty shapes, or whatever shape you desire. Dehydrate at less than 110 degrees Fahrenheit for about 12-14 hours. Then "flip" the patties, and dehydrate for another few hours so the bottoms are not too soggy. Now you have live sprouted sunseed veggie patties!! You can...add pieces to raw pasta, add pieces to a raw vegetable salad for an interesting taste and higher caloric density, or best yet, make them into raw sandwiches. Raw Sandwiches Place one or two pieces (depending on the size of the leaf) of red or green leaf lettuce on a plate. Place one of the sunseed patties on the lettuce. Next place one slice of a tomato on top of the patty. Then add a few slices from 1/4 of an avocado on top of the tomato. On top of this you can add a little bit of soaked and rinsed dulse. Wrap everything up in the lettuce and eat! The ultimate raw sandwich!! SOURCE: Living-foods.com, Rick DinaSea Veggie Pizza INGREDIENTS Dried Laver Circles (found at Asian Markets) Toppings: Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like! DIRECTIONS Mash the two avocados. Add the juice of 2 carrots, Mix Well. Spread the above mixture on the Laver. Sprinkle Dulse Flakes to completely cover the avocado Mixture. Select several toppings and chop them up into small pieces. Carefully place each topping, one at a time on the pizza. Be sure to use your imagination, and make it look pretty! Options: This recipe is very open to your imagination and creativity! The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese! The topping can be anything you desire, just chop it well into small pieces! SOURCE: Living-Foods.com, John KohlerCurried Grain and Nut Dish INGREDIENTS 1 C barley, soaked 3 days DIRECTIONS Mix all ingredients in a bowl CURRY SAUCE INGREDIENTS 1 C almonds, soaked 12-24 hours, blanched DIRECTIONS Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion. SOURCE: Living-foods.com, Richard SalomeKeffi's Pate' INGREDIENTS 1 cup raw pumpkin seeds DIRECTIONS Put the pumpkin and sunflower seeds in a medium bowl and cover with water. allow to soak for 6 to 12 hours. drain, rinse thoroughly, and drain again. put the soaked seeds and all the remaining ingredients in a food processor fitted with the metal blade. process until smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at least 1 hour before serving. The pate' keeps up to 3 days in the refrigerator. SOURCE: Living-Foods.com Nut Pate INGREDIENTS 1 C sunflower seeds, soaked 6-8 hours and rinsed DIRECTIONS Using a champion juicer process almonds, sunflower seeds, sesame seeds using the solid plate. Add red bell pepper, celery, leek, lemon juice, kelp, Bragg and mix well. SOURCE: Living-Foods.com, RoseLee Calabro Vegetable Kebabs INGREDIENTS 4 mushrooms DIRECTIONS Clean and cut first six vegetables into chunks. Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and dehydrate for 24 hours at 105 degrees. SOURCE: Living-Foods.comPecan-Wild Rice Loaf INGREDIENTS 3 cups pecans, soaked 1 hour DIRECTIONS 1) Put pecans and carrots through the Champion or Green Power juicer with the blank in place. It comes out like a paté. Set aside in a large bowl. 2) Put the red bell pepper, shallots or onion, basil and cilantro into a food processor & blend well using the "S" blade. Add this mixture into the paté. 3) Then, add in the sprouted mung beans and wild rice, lemon juice and spices. Mix very well by hand. Taste and adjust flavors. Shape into a loaf and transfer to a serving platter. Garnish with pecan halves and red bell pepper rings in a pleasing design.Serves 6. Keeps 2-3 days in refrigerator. Goes well with Orange-Cranberry Sauce (see recipe). SOURCE: Living-foods.com, Rhio Carrocado Mash INGREDIENTS 6 to 8 large fresh carrots DIRECTIONS Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand. Slice up the bell pepper into strips. With the blank plate installed, run the carrots through a Champion juice, collecting the juicy pulp in a bowl. Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp. Add the dulse and bell pepper to the carrot-avocado mixture, and serve. Optional: scoop out bell pepper and stuff with the carrot-avocado mixture. SOURCE: Living-foods.com, David Klein Walnut Coconut Pate INGREDIENTS 1 1/2 cup raw walnuts SPICES 1/2 tsp. dill DIRECTIONS 1) In food processor: grind each nut and parsley separately: walnuts, pine nuts, coconut until smooth. 2) In a food processor: mix nuts and spices (except jicama and bell pepper) blending until smooth. Spice to taste. 3) Serve with jicama and red bell pepper 'chips.' 25 minutes to prepare. 4-6 servings. SOURCE: Living-Foods.com John's Living Angel Hair Pasta INGREDIENTS 3 zucchini (green, yellow, sunburst or ???) DIRECTIONS 1. Use a Spiral Slicer (Saladacco) to turn the zucchini into angel hair pasta. 2. Place all items (except for chia seeds) in a food processor or blender, and PULSE CHOP to a "chunky" consistency.. I don't recommend pureeing the mixture. 3. Pour sauce into a bowl and add chia seeds, stirring them to the sauce. Allow to "set" for 30 minutes to allow sauce to thicken. 4. Pour Sauce over pasta and enjoy :) The above amount is for a one or two person serving. You might need to make more. SOURCE: Living-Foods.com, John H. KohlerLiving Lasagna This lasagna has multiple layers and a rich flavor that will tantalize your taste buds. A must try for everyone! INGREDIENTS Tomato Sauce Mushroom layer Noodle sheets & marinated veggies Herb Ricotta Cheeze DIRECTIONS How to tomato sauce: Blend everything together till smooth. Set aside. How to mushrooms: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside. How to noodle sheets and marinated veggies: Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge. How to cheeze: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use. Making the lasagna: Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours. That's it! It looks kinda hard, but if you break it down, it's really easy. You and your family are worth it! Make it once or twice a week. Add marinated eggplant as one of the layers, or your favorite veggie. You can cut a piece and put it into the dehydrator so it will get warm and then serve it. Raw food doesn't have to be served cold. Enjoy! SOURCE: RawGuru.comMushroom Fettucini Alfredo INGREDIENTS Fettucini Mushroom Sauce DIRECTIONS Process everything for the mushroom sauce in the food processor. Add the sauce to the pasta. Toss well and let sit for half an hour before serving. SOURCE: RawGuru.comRaw Almond Pumpkin Seed Pate INGREDIENTS Soak separately in large bowls for 8-10 hours, then drain: 2 cups pumpkin seeds Cut into 2" pieces (small enough to get into the hopper of a Champion Juicer): 1 yam or sweet potato (peeled) Seasonings to add later: 1 T. Herbamere® DIRECTIONS Using a Champion juicer with blank (instead of screen), run all ingredients thoroughly through except the seasonings. Add all remaining ingredients to mixing bowl. Mix well. Form into desired shape on serving platter and garnish with almonds and greens. Can also be used as a spread for sandwiches. SOURCE: Living-foods.comLasagna Hurricane LeFran's Magick Theatre BASE INGREDIENTS 2C almonds, soaked 12-48 hours with skin removed DIRECTIONS Process all ingredients through a Champion Juicer using the solid plate or a food processor using the "s" blade. In a glass rectangular dish, spread the base and pat lightly. TOPPING INGREDIENTS 1 1/2C sun-dried tomatoes, soaked 1 hour DIRECTIONS Process sun-dried tomatoes in a blender with a little soak water and blend until the consistency of icing. Add basil and garlic; blend to make a spread. Spread topping onto base and garnish with fresh parsley. My comments: I made a half receipe. I found that the quantities recommended in the receipe didn't give me enough sauce. I would use more sun-dried tomatoes, fresh basil and garlic. Also, when I made this, I added some green bell pepper and mushrooms on top and also some sunflower seed cheese. It was delicious! SOURCE: Living-Foods.com, Gail Lanier Samosas and Chutney INGREDIENTS 1 cup soaked walnuts INGREDIENTS Cuisinart (food process) the nuts and garlic to a paste; Cuisinart the peeled yam and cauliflower to a puree; dice onion and zuchini; mix with rest of ingredients; form into pyramid; bread (if you have any raw bread or cracker crumbs); dehydrate 3- 9 hours at 95 degrees. Chutney Tops SOURCE: Living-foods.com, Raw Chef's Collective
Living Raw Pizza INGREDIENTS Crust Tomato Sauce Ricotta cheeze DIRECTIONS How to crust: Put the water, honey, salt, basil and olive oil in a food processor. Pulse everything till smooth. Set aside. In a large mixing bowl combine the flax, almonds, and sunflower seed powders. Pour the water mixture on top, using your hands form into a big mound. Add more water if necessary. Knead the dough to form a smooth round. Give it a taste to test for seasonings. If it needs more salt add some. Divide the mound into four equal sections. Form these into balls. Take the first ball and put it onto a teflex sheet. Shape it into a thin round. About 4 mm thick. Make the "lip" (crust) around the pizza a little thicker. Do the same thing for the other mounds. Place each tray of pizza into a dehydrator set to 105 F. for 10 hours. Then remove from teflex sheet and continue to dehydrate on the tray for 10 more hours. Leave pizzas in the dehydrator until ready to put the sauce and toppings on. How to sauce: Put everything in a blender, add the tomato soak water and blend till thick. Set aside. How to cheeze: Blend everything up till smooth and thick. Add more salt if needed. Put mixture in a glass bowl and cover with a clean cloth. Let stand for 6 hrs. at room temperture. Assembly: If possible serve the pizzas in pizza boxes. Take one pizza, put it into the box, spread the tomato sauce on the pizza crust. Add dallops of cheeze all around and then throw some toppings on top. Garnish with edible flowers and close the lid of the box. Decorate the box if you like! Enjoy warm with a light salad. SOURCE: RawGuru.comRaw Burrito INGREDIENTS 2 ripe avocados DIRECTIONS Mash avocado, mix in remaining ingredients and place into lettuce and wrap edges to form "burrito." SOURCE: RawGuru.comSprouted Quinoa Plate with Salsa and Vegetables INGREDIENTS Sprouted Quinoa: Salsa: Vegetables: To Serve: DIRECTIONS 1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time. Serves 1 SOURCE: Living-Foods.com, Kate L Pugh
Taco shells with fillings INGREDIENTS Taco Shells DIRECTIONS How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp. GUACAMOLE SALSA INGREDIENTS 1 avocado, diced DIRECTIONS How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation. CREAMY CREAM CHEEZE OR SOUR CREAM INGREDIENTS 1 cup truly raw cashews (soaked for 4 hrs) DIRECTIONS How to: Put everything in a high speed blender and blend till smooth and thick. MAD MANGO SALSA INGREDIENTS 2 ripe mangoes, peeled, and cut into 1/4 inch cubes DIRECTIONS How to: Toss everything in a bowl and enjoy! REFRIED BEANS INGREDIENTS 1 cup sprouted sunflower seeds How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary. To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the "refried beans" into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever! Makes about 30-40 small taco shells SOURCE: RawGuru.com |
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