RAW MUSHROOM & BROCCOLI WITH PARSNIP "RICE"

This recipe is a perfect alternative if you feel for having some rice with vegetables but in Asian stile. You don´t have to have avocado and sauerkraut if you don´t want to. I took what I had & what I fancied at that moment... Feel free to experiment!

Ingredients:

1 head of small broccoli florets

1 cup of mushrooms

2 Tbsp lemon juice

3 Tbsp olive oil

1 Tbsp tamari

Sauce:

1/4 cup tahini

1 tsp yacon syrup or honey

1 tsp apple cider vinegar

3 tsp tamari

1/2 garlic clove

1/2 small de-seeded chili

1/2 cm cube of fresh ginger

"Rice":

1,5 cups peeled parsnips

1,5 Tbsp pine nuts

1 Tbsp macadamia nuts

1 Tbsp cold-pressed sesame oil

Broccoli:

1. Mix all ingredients together in al large bowl and massage with your hands until the broccoli becomes softer.

3. Add mushrooms and give it a toss & leave to stand for 10 minutes.

2. Put broccoli to a non-sticky dehydrator tray and dehydrate for about 4 h at 43 degrees.

Sauce:

1. Blend all ingredients in a high-speed blender.

2. Mix with dehydrated broccoli when ready to serve with parsnip "rice"(I used the sauce on the side)

"Rice":

1. Grind all ingredients in a food processor until rice like

This is what my daughter had for dinner!!!

Raw lentil stew

Found this recipe and tried it yesterday it was super delicious! Even our 5 year old daughter loved it!!!   

RAW LENTIL STEW

Ingredients:

- 1 cup green lentils, soaked overnight, rinsed and drained

- 1/2 large sweet onion, diced

- 4 large carrots, diced

- 2 cups mushrooms, diced

- 1/4 cup olive oil

- 2 tablespoons nama shoyu or gluten free soy

- 1Tbsp coconut palm sugar

Sauce:

- 1/4 cup sun-dried tomatoes

- 2 Tbsp olive oil

- 4 dates

- 4 medium ripe tomatoes

- 2 Tbsp apple cider vinegar

- 2 Tbsp chili powder (more if you like it hot)

- 1 Tbsp coconut palm sugar

- Himalayan salt

- 1 tomato to garnish (if you want)

Preparation:

1. In a large bowl, stir together diced carrots, onions and mushrooms.

2. In a separate small bowl, whisk together the olive oil, nama shoyu and coconut palm sugar.

3. Pour over carrot mixture and let it sit at least an hour to marinate.

4. To make the sauce, in a high speed blender, blend sun-dried tomatoes, olive oil, dates, tomatoes, apple cider vinegar, chili powder and coconut palm sugar until smooth.

5. Add lentils to veggie, pour sauce over veggie mixture and stir. Add a dash of Himalayan salt to taste and top with diced tomato, if desired.

Enjoy!!!

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RAW KALE, AVOCADO & KELP SALAD

This dish is very easy to prepare and you don´t need any machines only your hands. I love avocado, kale and kelp noodles so combination of those are just marvelous. I just love this salad!!!

Ingredients:

- 1 large avocado
- bag of kelp noodles
- 3 cups of thinly sliced raw kale
- 1/4 cup chopped parsley
- Juice of half a lemon (or more if you prefer like me)
- 1 to 2 Tablespoon olive oil
- Himalaya salt and black pepper to taste

Preparation:

Rinse kelp noodles under the water. Slice raw kale and put it into the bowl and pour olive oil over it. "Massage" it with your hands until it gets soft. Mix kale with parsley and kelp thoroughly. Smash the avocado and lemon into the bowl with fork, pour over the kelp mix and use your hands again to "massage" it all together. Add salt and pepper to taste. I even used furikake sprinkles.
Enjoy!!!

Kale chips

This thing about raw-food, as many of my friends know, sometimes it takes time to prepare. For example yesterday evening I started to prepare kale & zucchini chips. So, today when I came home from work, kale chips was ready but not zucchini. It's been dehydrating for 18h!!!!

We could enjoy kale chips this afternoon!!!
Tomorrow, hopefully, we will even enjoy zucchini as well! I´ll will inform you on that one!

I bought kale on farmers market on saturday and for the first time I decided to buy the purple one. I washed it and took away "trunk" the hard part & saved it for juicing. In the bowl I added olive oil and salt and kale. Gave it good massage with hands and made sure that all the lives were covered with oil & were soft. Than I added some smoked paprika and tossed it well before putting all the kale on the dehydrated sheets & in to the dehydrator for approximately 16-18h on 43 degrees. (you can put whatever you wont instead of paprika, onion powder, garlic etc use your imagination)

I made the same procedure for zucchini. To cut zucchini finely I used "mandoline" - food slicer.