Recipes
Apricot Pudding
2/3 cup dried apricots
1/3 cup raw cashews
2/3 cup water
1 Tablespoon vanilla extract
3 or 4 pitted dates
Place everything in high-speed blender. Blend until smooth.
Makes about one cup.
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Raw Cashew/Date Bars
1 cup dates
11/2 cups raw cashews
5 Tbs unsweetened coconut flakes
2 Tbs agave nectar (optional but sweeter this way)
Put all ingredients in food processor and blend until powder. If not sticky enough, add
more agave nectar. Form long roll on wax paper, cut into desirable bars, then wrap and put
in refridgerator.
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Raw Flax Fruit Bars
Flax seed is an important source of Omega 3 fatty acid, and a seed both Rhonda and this
editor consume daily. This recipe, taken from the booklet titled "Flax Lignans"
by Beth M. Ley, Ph.D., incorporates a hefty amount of flax.
1/3 pound raisins
1/4 pound pitted dates
2 tablespoons raw honey
1/2 cup ground flax seeds
1/4 cup wheat germ
1/4 cup shredded coconut
Chop fruit in food processor. Mix in honey, flax, wheat germ and coconut. Mold mixture in
a pan and refrigerate one hour. Cut into bars and serve. You can also wrap individual bars
in plastic wrap for a healthy snack to keep in purse or add to a lunch box.
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MIDDLE EASTERN TABOULI SALAD
1 6oz. fresh bulghar wheat or (6 oz. box bulgar wheat or couscous)
1/3 c. olive oil (or other oil)
1 clove finely crushed garlic
2 finely chopped tomatoes
1 1/4 c. cold water
1/4 c. lemon juice
1 tbsp. parsley, chopped
1 sm. onion, finely chopped
Salt/pepper to taste
Mix bulgar wheat and other ingredients in bowl. Let stand 1 hour to absorb water in the
refrigerator.
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Easy Tahini Dressing
Place one generous heaping tablespoon of raw sesame butter in a bowl or glass.
Slowly add water, 3 tablespoons at a time and beat together until the mixture is white and
creamy.
Add the juice of one half lemon.
Add more water if necessary for salad dressing thickness.
Variations: Add 1 clove fresh chopped garlic, parsley or Soy Sauce. Try lime instead of
lemon.
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Raw Tabouli
1 c. wheat
2 1/2 c. parsley (finely chopped)
1/2 c. green onion (finely chopped)
2 c. tomatoes (finely chopped)
1 tsp. salt
1/2 tsp. black pepper
1/2 - 3/4 c. lemon juice
3/4 c. flax oil or olive oil
Rinse and drain wheat; add all ingredients; mix well. Let set 1 hour before serving. Salad
may be kept in refrigerator for several days.
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Italian
Dressing
1 c. olive oil or flax seed oil
1/2 c. lemon juice
1- 2 Tbs. Agave Nectar
2 cloves of garlic
1 tsp oregano
2 tsp parsley
1 tsp basil
Pinch of cayenne
Pinch of salt
In a mixing bowl whisk olive oil, lemon juice, and honey together.
Press garlic in bowl and add the remainder of the ingredients.
Whisk until creamy.
Serve in a nice bowl and enjoy.
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Basic Balsamic Vinaigrette
Recipe #1
1 cup extra virgin olive oil
1/2 cup basalmic vinegar
3 cloves garlic, pressed
1 tsp. oregano
1/4 tsp. rosemary, crushed
Blend together slowly
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Basic Balsamic Vinaigrette
Recipe #2
3 tbsp balsamic vinegar
2 tsp dijon mustard
1/4 cup olive oil
dash salt and pepper, to taste
Whisk together the vinegar and mustard. Slowly combine in oil until dressing is well mixed
and smooth. Add a dash of salt and pepper to taste.
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Tahini Salad Dressing
1/4 cup lemon juice (freshly squeezed)
1/2 cup Udo's, flax, or extra virgin olive oil
1/3 cup tahini
1 tablespoon finely chopped onion
1 garlic clove
1 tablespoon pure maple syrup
1/4 cup distilled water
Celtic Sea Salt to taste
Combine all ingredients in a blender and blend till smooth.
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Raw Sunflower Seed /
Lemon Dressing
This recipe was sent in by Kathie who lives in California: “Here is a totally raw,
whole foods, salad dressing that can also be used as a mayonnaise, dip, sour cream, or a
tartar sauce by reducing the amount of water a little to make it thicker:
2 1/2 cups distilled water
1 1/2 cups raw, hulled, Sunflower seeds
1 teaspoon Celtic Sea Salt (or to taste)
2 teaspoons Paprika
2 teaspoons Onion Powder (or flakes)
2 Lemons (juice from)
1 clove fresh Garlic (minced)
The secret to a fine dressing is letting the above ingredients blend in a strong blender
(Vita Mix) for quite awhile until very creamy. Sometimes I substitute fresh basil and dill
(or parsley) for the paprika. It then turns out a pale green instead of a pale paprika
color. This dressing is very healthy because it has no free oils, cholesterol,
hydrogenated fats, vinegar, sugar, or cooked ingredients. This recipe is really GUILT
FREE, and is the recipe I use more than any other.”
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Aunt Elisas Favorite
Salad Dressing
Mix together:
1 Part Extra-Virgin Olive Oil
1 Part Vinegar
1 Part Honey
Vary flavor by changing vinegars and by using more or less honey.
NOTE: Please use Raw Unfiltered Apple Cider Vinegar, not white vinegar.
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Italian Dressing
1/2 cup Extra Virgin Olive oil
1/4 cup lemon juice
1 - 2 cloves garlic
1 teaspoon whole grain mustard (optional)
1/2 cup distilled water
1 green onion
1 teaspoon honey or maple syrup
dash cayenne to taste
Place all of the above ingredients in a blender and blend until smooth.
Then stir in:
2 teaspoons Italian seasoning (or 1 teaspoon oregano & 1/2 teaspoon basil)
Refrigerate till used.
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Lemon and Oil Salad
Dressing
Combine the following:
Juice of two lemons
1 - 2 cloves of garlic, crushed
1 Tablespoon Extra Virgin Olive Oil
Distilled water to desired consistency
Mix dressing ingredients together and allow to stand several hours before serving. Garlic
should be removed prior to serving. Any of your favorite herbs can be added to vary the
flavor.
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Rhonda's Favorite Salad
Dressing
1/3 cup lemon juice
1/3 cup honey (raw & unfiltered)
1/3 cup extra virgin olive oil (or Udo's Choice Oil Blend)
1 garlic clove
1 tablespoon minced sweet onion (or dried onion flakes)
Celtic Sea Salt to taste
1 teaspoon oregano
1/2 teaspoon basil
Mince garlic clove and onion and combine with liquids. Add herbs and allow to marinate
several hours for the flavors to combine.
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Ruth's Favorite Salad
Dressing
1 cup flax oil (or extra
virgin olive oil)
1 tablespoon basil (or Italian herbs)
1 teaspoon granulated garlic (or fresh garlic)
1 tablespoon dried onion flakes
Celtic Sea Salt to taste
Mix with a hand blender or
shake in a jar.
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Anthea's Favorite Salad
Dressing
1 cup apple cider vinegar
(raw and unfiltered)
1 cup extra virgin olive oil
2 tablespoons honey (more or less to taste)
2 teaspoons chopped garlic (important for flavor)
Celtic Sea Salt to taste
Shake together in a bottle and enjoy! This dressing lasts well for a long time in the
refrigerator, and even improves with time.
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Chris' Favorite Salad
Dressing
1 cup extra virgin olive oil
3 tablespoons raw, unfiltered, organic apple cider vinegar
3 tablespoons raw organic honey
1 teaspoon garlic powder (or one fresh, finely chopped garlic clove)
1 teaspoon Italian herb seasoning
2 teaspoons of Celtic Sea Salt
Pour all ingredients into a salad dressing jar and shake vigorously. We have found it gets
better the longer it sits. We refrigerate it and the olive oil thickens somewhat, which
makes it cling to the salad better.
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Darleen's Favorite
Salad Dressing
1/2 avocado, peeled
1 celery stalk
1 tomato
1/4 cup fresh snipped chives
1/4 cup fresh snipped parsley
1/2 cup coarsely chopped onion
1 cup water
1/4 cup apple cider vinegar (organic)
2 teaspoons Celtic Sea Salt( or other seasonings)Combine all ingredients in a blender and
blend until smooth.
Chill. Serves 4 to 6.
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Karen's Taste-Bud
Tantalising Salad Dressing
Simply take each of the following ingredients, place into a salad dressing shaker or
jam jar with lid, and shake well until fully mixed:
Base: Approx. 1 cup of olive oil + 1/2 cup of pure water (the water makes it less oily and
gummy)
Sweet: Honey OR Agave nectar (about 1 Tablespoon)
Bitter: The juice of half a lemon
Pungent: Crushed garlic if you haven't used a spicy salt (above)
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Orange Sorbet
2 oranges (peeled and seeded)
3 Tbsps Agave Nectar
4 cups crushed ice
Put ingredients in blender in order given and blend on high until thick
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How to Make Raw Almond
Milk
I like the taste of the almond milk without the Agave Nectar &
vanilla.
1 cup of raw almonds
3 cups water
Agave Nectar (amount
optional)
Pure vanilla extract (amount optional)
Soak almonds in water for at least 6 hours (overnight is better)
Rinse almonds and put in blender with 3 cups of water
Blend until smooth
Put entire mixture in cheesecloth and squeeze liquid into a container
Dispose of remaining solids
Add Agave Nectar and vanilla if desired (amounts optional)
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Philip's Raw Hummus
1 c. chick pea sprouts (sprouted overnight)
Juice of 1 lemon
2 T. fresh orange juice
1 clove garlic
2 T. raw tahini
2 or 3 Tbsps soy sauce
Blend all of the ingredients. Add water to thin to desired consistency.
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Raw Hummus
2 zuchinni, peeled and chopped
1 cup raw tahini
½ cup fresh lime or lemon juice
? cup cold pressed olive oil
¼ cup chopped olives (optional)
4 cloves garlic, minced
2 teaspoons celtic sea salt
½ tablespoon ground cumin
In a high-speed blender, combine all ingredients and blend until thick and smooth.
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Green Fruit Smoothie
1 banana
1 apple
Juice of 1/2 lemon
6 or 7 spinach leaves
3 or 4 romaine leaves
1/2 to 1 cup water
Mix in blender until smooth
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Carob Shake
Blend the following ingredients
1 fresh banana
1 frozen banana
1 tablespoon Agave Nectar (or 4 pitted dates, more or less)
1 tablespoon carob powder (available at natural food store)
1 cup ice water (more or less, depending on the thickness desired)
1 Tablespoon raw tahini (optional)
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Handy Candy
1 cup ground nuts
1/4 cup brewers' yeast
1/2 cup raw wheat germ
1/2 cup honey
2 tablespoons oil
1/2 cup raisins
Sesame seeds
Mix together all ingredients except sesame seeds. Roll into balls. Coat with sesame seeds.
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Tahini Quick Snack
Mix in whatever amounts desirable
Seame Tahini
Banana
Agave Nectar
(You can add a chocolate flavor with Carob powder).
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Philip's Sweet Salad
1 Avocado
1 Tomato
1 Apple
2-3 Romaine Leaves
5-6 Spinach Leaves
5-7 Pecans
3-4 Tbsps Raisins
2-3 Tbsps Olive Oil (optional)
2-4 Tbsps Agave Nectar
Cut all ingredients into small pieces, add Olive Oil and Agave Nectar, and mix well.
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My Favorite Green Smoothie
1 Avocado
1 Large tomato
Lemon juice (1/2 lemon)
Romaine lettuce (6 or 7 leaves)
Spinach leaves (8 -10 leaves)
1/3 cucumber
2 tsp garlic powder or 3 garlic cloves
1-2 cups purified water
Put all ingredients in blender and blend until liquified (Hello Health!)
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Carob Sunflower Snacks
3/4 cup sunflower seeds
1/2 cup carob powder
3/4 cup honey
1 cup sesame tahini
1/2 cup rolled oats
shredded coconut
Mix well. Roll into 2 oz. balls and roll in shredded coconut.
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Sunflower Sesame Treats
3/4 cup ground sunflower seeds
1/4 cup sesame tahini
1/2 cup shredded coconut
1/4 cup honey
1/3 cup raw wheat germ
1 cup chopped dates
Mix well by hand
Roll into a large log on wax paper. Refrigerate. Serve sliced into cookies.
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Apple Date Treats
1/2 cup grated apples
1/2 cup finely chopped dates
1/4 cup carob powder
1/4 cup honey
1/4 cup ground sesame seeds
apple juice
shredded coconut
Mix everything together and add enough apple juice to form into balls.
Refridgerate.
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Peach-Spinach Smoothie (Victoria Boutenko)
6 peaches
2 handfuls of spinach leaves
Water
Throw all ingredients in the blender and mix well
