Monday, November 5, 2007

Raw Combo - Week 5

Another week of meals for my clients! Here is what’s on the menu:


Banana/Dates/Carob powder/Vanilla/Water


Falafel Wrap with Cucumber Sauce

I love this falafel recipe! It’s the perfect replacement for the icky deep fried version I used to enjoy as a vegetarian. I find that the dill flavour in the cucumber sauce really comes out as it sits a while.

Bean-less Falafel
From Alissa Cohen's "Living on Live Food"Posted on Veggieboards Forum

I’m not all that crazy about eating a lot of beans, they just don’t digest well for me. But, I love falafel, which is usually made with chickpeas. The solution: almonds! These are out of this world! Dehydrate them for only a few hours and they come out fluffy and soft.

2 cups almonds
1/2 cup cilantro
1/4 cup parsley
4 Tablespoons lemon juice
2 Tablespoons tahini
1 Tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
3/4 cup water
In a food processor, blend the almonds until fine. Add the remaining ingredients, and blend well. Roll mixture into small balls and place on a mesh dehydrator screen. Dehydrate at 105 degrees for 4-5 hours, longer if you desire a crispy falafel.

Cucumber Sauce

Light, refreshing, and delicious. Serve with the falafels.
1/2 large cucumber (about 1 1/2 cups)
1/4 cup raw tahini
1/4 cup fresh dill weed
1/2 lemon, juiced
1 Tablespoon honey
1/4 teaspoon sea salt
Blend all ingredients thoroughly in a food processor or blender.


Use romaine lettuce leaves to roll up the falafel balls and drizzle with the cucumber sauce. Mmmm!


This goes great with the falafel wraps, and also makes a great dish all by itself!

½ large cucumber, diced
2-3 large tomatoes, diced
½ red bell pepper, diced
1 small green pepper, diced
1 bunch of parsley, minced
¼-1/3 cup hemp seeds
Juice of 1 lemon
¼ cup olive oil
Sea salt to taste

Gently mix all ingredients together.

I made Carmella’s Spinach Quiches…are they ever good! There are a few different versions you can make, here.

Spinach Mini-Quiches

By Carmella Soleil
I experimented with two different kinds of crusts as a base for the quiches. One is the ever-versatile calzone crust from Alissa Cohen's 'Living on Live Food'. The other is also found in Alissa's book, and is the crust from Elaina Love's Spinach Mushroom Quiche.
From the Spinach Mushroom Quiche recipe by Elaina Love
3 medium sized yellow zucchini, chopped (about 3 cups)
2 teaspoons sea salt
1/2 cup olive or coconut oil/butter
1 cup flax meal (about 3/4 cup whole seeds, ground)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)
1. Blend the zucchini, sea salt and oil until zucchini is smooth.
2. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.
3. Pour the blended mixture into a bowl and add the flax meal.
4. Here is where I deviated from the original recipe. Using a muffin pan lined with saran wrap, I formed the batter into mini crusts. I put about a couple of tbs of dough in one of the muffin cups.
Then, spread it thinly with a wet spoon (makes it easier to work with) and my fingers, all along the bottom and 'walls'. After a few hours, once the outside shell was dry, I simply pulled on the saran wrap and gently turned the shells over onto the mesh to finish dehydrating.If you'd rather go for larger sized quiche, just follow Elaina's original directions:Shape into 4 pizza shaped crusts on dehydrator screens covered with Teflex sheets. Dehydrate the crusts at 105 degrees for 4 hours.
5. Remove the Teflex sheets and continue to dehydrate until the crusts are hard. It may take 8 or more hours altogether.

Spinach Velvet Cream Filling
2 avocados
4 cups spinach
1/2 cup fresh cilantro
1/2 cup fresh dill (or 1 tsp dried)
1 tbs olive oil
3/4 cup zucchini, roughly chopped
lemon juice, to taste
1 or 2 garlic cloves
1/2 tsp onion powder
1/2 tsp sea salt or more if needed
Pinch of nutmeg (optional)
2 tbs soaked sun dried tomatoes, chopped (optional)
A few mushrooms marinated in a little oil and tamari, Nama Shoyu, Braggs or salt, chopped up
Blend all of the ingredients, except for the sun dried tomatoes and mushrooms, until smooth and consistent. Add water if too thick. If desired, fold sun dried tomatoes into spinach mixture.Put some marinated mushrooms at the bottom of the shell crusts and pour filling on top. Decorate with a few mushrooms or chopped sun dried tomatoes. Refrigerate for up to 4 hrs or serve immediately.

Sandwich – On Russell’s Sundried Tomato Bread with Tomato, Sprouts, Lettuce and “Mayo”

Elaina Love’s Mayo

2 cups macadamia nuts
½ cuke, juiced
5 stalks celery, juiced
1 lemon, juiced
1 tsp paprika
½ cup olive oil

Blend all till smooth.

Pasta Primavera

Zucchini Noodles – using a veggie peeler or spiral slicer
Fresh garden peas
Chopped carrots
Chopped red and green pepper
Grape tomatoes, halved
Chopped fresh parsley
Chopped fresh basil
Lemon Zest

Alfredo Sauce
Adapted from Rawvolution’s Recipe

¾ cup water
½ tsp honey
1 clove garlic
¼-1/3 cup lemon juice
1 tsp sea salt
1 ¼ cup cashews

Blend all ingredients until smooth.

Marinated Greens

Carmi gave me the recipe for this delicious dressing that I then added ginger to.
1 large bunch kale, chopped

Massage kale with sea salt to draw out the liquid. It makes the kale look soft and cooked.

1/3 cup olive oil
1/4 cup lemon juice
¼ cup nama shoyu or tamari
¼ cup apple cider vinegar
Few tablespoons of tahini to thicken
1 small clove of garlic
1 tsp agave
1 “ piece of peeled ginger
Bit of water

Blend all ingredients until smooth and creamy. Mix with the kale.

Apple Pie

The recipe is in a previous post, here .

Lemon Ginger Coconut Tarte

From The Raw 50…this is full of coconut, fresh ginger, and lemon juice. Really delicious!
And that wraps up another week!


Rediscover Raw Food said...

I just found your blog, via The Sunny Raw Kitchen. I was excited to land on your kale salad recipe. I have a big bunch from my CSA basket, and I can only take it in small bits in my smoothies. I look forward to trying your recipes!

Raw Goddess said...

Thank you! I really hope you enjoy!