Sample Recipes

Research now verifies that eating cabbage once a week can cut your chances of colon cancer by 66%. According to Eating Right! An essential guide for you and your family. Here is a yummy coleslaw recipe from Carol Alt’s book Eating in the Raw

Martin’s favorite cole slaw

  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • ½ carrot, shredded
  • ¼ cup shredded white onion
  • 1 Tablespoon cumin seeds
  • Juice from 1 lemon
  • 1 teaspoon Celtic sea salt
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/3 cup cold pressed extra-virgin olive oil
  • Drizzle of raw apple cider vinegar
  • 1 medium tomato, diced (optional)

Mix all of the ingredients together in a large bowl and serve



Blueberry Pie
(from Living on Live Foods- Alissa Cohen)


Crust:
  • 2 cups almonds (soaked for at least 8 hours, drained and rinsed)
  • ½ cup dates (pitted and soaked to soften- about 15 minutes)

Filling: Blueberry Pie
  • 5 cups blueberries
  • 2 bananas
  • 1 ½ Tbsp raw honey

For crust:
In food processor, grind almonds until fine. Add the dates and blend until smooth. Remove from processor and pat into pie dish.

For Filling:
In food processor, combine 4 cups of blueberries, 2 bananas, and 1 ½ Tbsp of honey. Blend until smooth. Remove from processor and add remaining cup of blueberries. Pour into crust.

Refrigerate for at least 3 hours before serving.



Great news for all you chocolate lovers: cocao powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea according to Cornell University scientists.

Chocolate Fudge
makes about 30-40 pieces
From Naked Chocolate by David Wolfe and Shazzie

  • 2 cups of cashew nuts, soaked
  • 1 cup dates, stoned and soaked
  • 1 cup raisins, soaked
  • 1 cup of chocolate powder (crushed cacao beans or nibs)
  • ½ cup of water
  • ½ cup of golden flax seeds, ground
  • ½ cup of carob powder

Add all ingredients into food processor, except the ground flax seeds. Process until very smooth. Add the ground flax seeds and process again until you can’t see the flax.

Scrape the mixture into a three-quarter inch deep tin (with grease proof paper if you wish), and spread it evenly. Freeze for two hours. Cut into 1 inch squares and freeze for a further hour before removing and eating.



Recipes CHRISTIE’S HUMMIS
(my first creation)

  • 1 ½ cups almonds (soaked for at least 8 hours, drained and rinsed)
  • 2 Tbsp raw tahini
  • ½ lemon, juice of
  • 1 red pepper, diced
  • ¼ white onion, chopped
  • ½ cup parsley, chopped and packed
  • 1 garlic clove, minced
  • 1/8-1/4 tsp sea salt

In the food processor using the s-blade, process the almonds and lemon juice until creamy. Add all remaining ingredients except parsley and blend well. Add the parsley and pulse just until blended. Serve with veggies or flax crackers.



Kale
Kale has a high nutrient content. It is high in calcium, iron, folic acid, vitamin C and vitamin A.
Kale
A great juice to try:
  • 8 sprigs of kale
  • 2 apples
  • Juice of 1 lime
  • 2 cups water

Blend well then strain through a nut bag (or panty hose)



Pesto
(from Eating in the Raw by Carol Alt)

Blueberry Pie
  • 3 pounds of yellow summer squash
  • Pesto sauce
  • 1 cup pine nuts
  • 1 cup cold-pressed olive oil
  • ½ large bunch fresh basil
  • ½ cup chopped fresh parsley
  • 3 garlic cloves
  • 1 tsp sea salt

Thinly slice the yellow squash with a knife or peeler to create strands of pasta. Set aside.

For the sauce, put all ingredients in blender and blend until creamy.
Toss the sauce with the pasta and serve.

Seminar