Eating to live instead of living to eat doesn’t have to be boring, one-dimensional or monotone for the taste buds. Check out the following recipes and enjoy eating to live!
2 Tablespoons coconut meal or dried coconut flakes
Mash the banana until smooth, add the coconut meal and cinnamon to your liking. Stir.
Flatten the dough to make pancakes. Place in the direct sunlight until the outside is dry, about an hour. Flip and repeat for the other side.
Variation- try pumpkin spice or ginger in place of cinnamon.
Flax seed tips: Always use freshly ground flax seeds. Once ground, nutritional value is lost as it sits. Start of using small amounts and build up to larger as flax mill can cause gas. No one likes that!
Apple Flax Cranberry Bowl
2 apples, preferably pink
1/4 cup dried cranberries
1-2 Tablespoons freshly ground flax seeds
Chop the apples, add the cranberries and flax. Toss together and enjoy.
Variations: Try other dried fruits in place of or in addition to cranberries.
Tomato Olive Salad
4 parts cherry tomatoes
1 part olives
Extra virgin olive oil
2 Tablespoons fresh lemon juice
Freshly ground pepper
Dark leafy green of your choice
Chop the tomatoes in your serving bowl. Add olives, olive oil, lemon juice and pepper. Toss. Add the basil and leafy greens. Enjoy!
Variations: Try fresh oregano or thyme in place of the basil or combinations of all three.
Pesto Stuffed Mushrooms
16 de-stemmed mushrooms
1/2 teaspoon salt
1 1/2 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Mix the lemon juice, salt, and olive oil and pour over the mushrooms.
Place the mushrooms on dehydrator sheets and dehydrate 110 Fahrenheit for approximately 4 hours.
1 cup pine nuts
4 cups fresh basil
2 cups rocket
1/2 cup nutritional yeast
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
Place all filling ingredients in a food processor and process to the desired consistency. Fill each mushroom with the pesto and serve.
1 cup pecans
1/2 cup sunflower seeds
1 1/2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon sea salt
1 teaspoon dried ground jalapeno pepper
1/2 teaspoon chili powder
3 tablespoons water
1 to 2 heads romaine lettuce, whole leaves removed
Place filling ingredients in a food processor until chopped, but not fully blended.
Lay a piece of lettuce on a plate. Add filling and cover with tomatoes, avocado, sprouts, and a squeeze of lime.
Slight Variation: Lightly salt and pepper the lettuce taco before adding filling. Sprinkle chopped cucumber on top of the filling to add crunch.
Zucchini Fettuccine with Sesame Mango Sauce
4 small or 2 large zucchini stripped into thick noodles
4 mangos diced
1 ripe lemon juiced
2 tablespoons Tahini
1 fourth cup water
chopped fresh mint leaves
black sesame seeds for garnish
Use a vegetable peeler to make fettuccine type noodles with the zucchini.
Place mangos, Tahini, water, and lemon juice into a blender and blend until smooth. Top the zucchini noodles with sauce and garnish with chopped mint leaves and sesame seeds.
Keep containers of fresh, chopped veggies in the fridge for quick pick-me-up snacks. Don’t forget the humus for dipping!
1 zucchini, chopped
1/3 cup cold-pressed olive oil (or another neutral oil, such as flax oil)
1/3 cup raw Tahini
3 cloves garlic
3 tablespoons fresh lemon or lime juice
1/4 teaspoon sea salt
Blend together until smooth.
After you have enjoyed a few days of raw eating you will surely want to eat more, read more about it, and adopt the Raw Foods lifestyle.