Raw Food Recipes Calgary from Journey of Health

2011-12-12T22:53:00.001-08:00

Kale Salad

This is a very yummy salad!

1 large bunch curly kale, de-stemmed and torn into bite size pieces

1 large avocado, pitted peeled and chopped

1 medium tomato, chopped

1 cucumber, diced

1 orange or yellow bell pepper, de-stemmed, seeded and chopped

1-2 cloves garlic, pressed

2 ½ tablespoons fresh lemon juice

2 soft dates, pitted and chopped

½ teaspoon Himalayan crystal salt

Pinch black pepper

Pinch nutmeg

2 tablespoons raisins, I like cranberries

2 tablespoons of hemp seeds

Place kales in a large bowl. Add the rest of the ingredients except for the hemp seeds. Use your hands and message all the ingredients well. This incorporates the avocado and fresh juices from the tomatoes, cucumbers, and lemon juice, with the kale, salt, pepper, and nutmeg. Sprinkle on the hemp seeds. Give a quick toss

Fermented Pickles

2011-10-17T09:58:00.001-07:00

Fermented Pickles

By Tonya Dahl

I am excited to say I am really into fermenting and my ferments are turning out so well. I made the best pickles ever, and all raw!

6 tablespoons sea salt ( Nature's Cargo)

1 gallon water

1 bag of pickling cucumbers

Dillweed, Garlic

Rinse cucumbers well in cold water. Soak cucumbers in very cold water for 2-4 hours. The soaking in cold water will help keep the pickles crisp. Mix the salt with the water. Place the garlic and dillweed in the bottom of a crock, add salt water and pickles. Put a lid or plate on the pickles and make sure the plate is firmly on the pickles with water over the plate. I have 2 oval crock pots and the smaller crock I used the lid, turned it upside down and put a jug filled with water on top of the lid. Put the crock in a cool place in the basement and cover. Every few days skim off scum from water for 1-2 weeks depending on how sour you want your pickles. Prior to taking them out, skim off all mold and scum and pour all water, pickles, garlic and dillweed in a glass container. The pickles will last 6-12 months. The cooler your basement the longer it will take for your pickles to ferment. Enjoy!

Also: try this recipe with almost any vegetable, except tomatoes. My next adventure: hot peppers!

Spinach Dip

2011-10-17T09:54:00.001-07:00

Spinach Dip

By Tonya Dahl

1 large bag Spinach

1 large Avocado, ripe

1 Lemon, juiced

1 tsp Herbamare Seasoning

This is a very quick and tasty raw dip. Only Lund's Organic Spinach would do. Just add everything to a food processor with the "S" blade and blend until creamy. Serve with crisp carrots, cucumbers, peppers and sugar snap peas. Also delicious on raw crackers. Enjoy!

2010-12-22T09:22:00.000-08:00

Spaghetti Alla Bagutta

This is one of Abigail's favorite meals, mine too!

1 package of Kelp Noodles

1 cup water

1 fresh tomato or 4 sun dried tomatoes, soaked

Parsley or Basil, chopped

Cherry Tomatoes

crushed red pepper

Rinse Kelp Noodles in warm water, cut and drain and place in a large mixing bowl. In a Vitamix mix all the remaining ingredients except the basil/parsley and cherry tomatoes. Toss the cream sauce with the kelp noodles and add the remaining ingredients.

This makes great left overs. You can place in the dehydrate at 200 F for 15 minutes to warm. It will not be 200 F and if you use too much red bell pepper it will overpower the creamy flavor.

I'll be posting in the next few weeks on myRaw Food Calgary Recipe blog my favorite kelp noodle recipes. There is so many ways to make "pasta" dishes with the kelp noodles. They are absolutely delicious and raw!

2010-12-22T09:21:00.000-08:00

Marbled Chocolate & Orange Tavoletta
www.therawchef.com
For the crust
¾c carob powder
1c almonds
½c dates
4T coconut butter/oil
2t vanilla extract
2t cinnamon
¼t salt

1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco butter and vanilla extract and process again.
3. Press into the bottom of 9" square pan and place in fridge whilst working on filling.

Note: Before making this chocolate you should place the grated cacao butter in the
dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.

For the marbling
1c cashews
1T agave
¼c coconut butter/oil
½c water
5T melted cacao butter

1. Mix all ingredients in a high-power blender until completely smooth.

For the filling:
2c cashews
1c orange juice
1T orange zest
2c cacao powder
1 ½c grated cacao butter
2T vanilla
1c agave nectar

1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a high-power
blender until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a
toothpick across the top to create the marble effect.

2010-12-22T09:20:00.000-08:00

Chia Pudding

Abigail's Favorite

1/4 cup chia seeds

1/4 cup shredded coconut

1/4 cup cashews

2 medjool dates, pitted

1/8 tsp vanilla powder

Stir chia seeds and coconut in a medium bowl. Blend the remaining ingredients in a Vita-Mix blender. Add liquid to chia mixture and stir well and let set for 5 minutes. Stir again every five minutes for 15 minutes until you get a nice creamy texture. You may have to add additional water, which will not affect the flavor. This pudding will last 3-4 days. I make a big batch and in the morning I turn the tea kettle on and pour a little hot water on top, let it set a few minutes and stir. This takes the cold edge off.

2010-12-22T09:19:00.002-08:00

Hemp Ranch Dressing

Yields: 2 cups

Our version of this classic is rich and creamy without the dairy! With hemp seeds as the base, this dressing is high in protein, vitamins and minerals, and essential fatty acids.

by Chef Alicia M. Ojeda
Ingredients:

1 1/2 cups hemp seeds

1 cup water

1/4 cup lemon juice

2 Tablespoons nutritional yeast

1 1/2 teaspoons dried Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Sea Salt

1/4 teaspoon dried dill or dried basil

1 pinch black pepper

Directions:

Place all ingredients except for the dried herbs in a blender. Blend until smooth.

Add the herbs and pulse them into the blender, being careful not to over-blend because it will turn your dressing green.

Store in the refrigerator in a sealed glass jar. Will keep for up to 7-10 days.

Variations:

To serve this dressing as a dip, be sure to make it in advance as it thickens when it is well-chilled. Serve with your favorite crunchy vegetables at your next party.

For an onion dip stir in 1/4 cup dried onion flakes.

Serving Suggestion:

For a classic "garden salad" enjoy Hemp Ranch Dressing over a bed of romaine greens tossed with shaved red cabbage, shredded carrots, and sweet cherry tomatoes, sprinkled with nutritional yeast for extra creaminess.

2010-12-22T09:19:00.001-08:00

TONYA'S BASIC VINAIGRETTE

This is my most popular and most requested recipe.

1/3 cup Olive Oil

1/3 cup Inari Red Wine Vinegar

1/4 cup water

2-3 tbs honey

2-3 garlic cloves, pressed

1 tsp each: Pepper
Sea Salt
Onion Powder
Garlic Powder

Mix all ingredients in a cruet. Will last 2-3 weeks in the cupboard.

2010-12-21T10:28:00.000-08:00

Stuffed Fresh Dates
1/4 cup each walnuts,

hazelnuts, pumpkin seeds,

organic raisins, dried cranberries,

organic dried apricots
2 tbsp orange juice, fresh
1/2 tsp ground cinnamon
1/4 tsp fresh nutmeg, zeste

36 Organic Medjool Dates

1. Cut each date open midway and remove the pit. Set aside.
2. Place the remaining ingredients into a food processor and process approximately 20 seconds to chop the nuts and seeds, and incorporate all ingredients well.
3. Open each dates wide enough to hold 1/2 tablespoon of the stuffing.

2010-12-21T10:27:00.000-08:00

Sesame Dip

1/2 cup sesame seeds

1/2 cup pine nuts

1/2 cup cashews, soaked

1/4 cup olive oil

1 tbs Namu Shoyu

2 tbs Miso

1 lemon, squeezed

1/2 tsp sea salt

2-3 garlic cloves

filtered water

Crudités

This is a really quick and tasty dip!

Start with a dry small Vita-Mix pitcher and blend the sesame seeds to a powder (you can use 1/4 cup tahini). Add the remaining ingredients and blend well adding filtered water slowly until you get a desired creamy texture. Serve with Crudités.

Options: Add 1/4 cup Namu Shoyu and a 1/4 cup Apple Cider Vinegar for a tasty dressing.

2010-12-21T10:26:00.002-08:00

Eggless-Egg Salad

In high speed blender, combine the water, lemon juice, turmeric, garlic, sea salt and nuts and blend until smooth.

In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well. Stir in chopped green onions. Optional: stir in chopped young thai coconut meat for an "eggy" feel. Serve chilled.

2010-12-21T10:26:00.001-08:00

Springs Rolls with Spicy Chili Sauce

Romaine Lettuce, torn

Carrots, shredded

Red Cabbage, shredded

cucumber,shredded

avocado, sliced

rice paper or raw nori sheets

sauce:

1/4 cup agave nectar

1/4 filtered water

1 tbsp red chili pepper

1 tsp sea salt

1/4 turnip

1/2 of a carrot

For the sauce: Blend all the ingredients in a Vita-Mix until smooth. This sauce is spicy so start off with a 1/4 of a slice of turnip. For the rolls, just take rice paper and soak in warm water for 5 seconds or use raw nori sheets. Place on a cutting board and place torn romaine lettuce on sheet. Top with avocado, carrots and red cabbage. Roll tight and slice.

I made these the other day and Cody decided to video tape me after I made the sauce, so take a look at how easy these rolls are and they are soooo good, especially if you like spicy! Tonya's Spring Rolls

2010-12-20T11:29:00.000-08:00

Nut Free Chocolate Brownie

1 cup coconut flour

1-1/2 cup flax/chia powder

1/4 cup raw cacao

1/2 tsp Nature's Cargo Salt

1 tsp vanilla

1 cup raisins, soaked

4-6 medjool dates, soaked

1/4 cup agave nectar or more for desired sweetness

Mix first 4 ingredients in a bowl. Add soaked raisins, dates to a food processor and blend with a little soaked water until smooth. Add date/raisin paste to brownie mix, vanilla and agave nectar. Mix well and press in a glass square baking sheet or press out on a board and use heart shape cookie cutter. Keep refrigerated.

2010-12-20T11:20:00.001-08:00

Curry Sweet Potato Soup with Spinach

I made this amazing new soup. Okay, well I don't know if it is really amazing as I could not taste it, but lots of people tried it and really liked it, especially Cody. Now that I can't eat I am inspired in the kitchen. It was chilly the other day, so I whipped this up out of my head. Tell me what you think....

Curry Sweet Potato Soup w/ Spinach

1 sweet potato, peeled and chopped

1 young coconut, meat and water

1/2 red bell pepper

2 tomatoes

2 garlic cloves

1/4 cup olive oil

1 1/2 tsp Nature's Cargo Sea Salt

1 tsp curry

1 tsp mustard seeds

1/2 tsp each: cumin, turmeric and black pepper

1 - 1 1/2 cups spinach

Blend all the ingredients except the spinach in a Vitamix for 3 minutes until hot and creamy on high. Turn knob to low and add spinach and dial up until spinach is chopped into soup but not blended into the soup. Serve warm.

2010-12-20T11:01:00.000-08:00

Tonya's Raspberry Mango Cobbler

Filling
4 fresh mangos, peeled or 1 bag frozen, defrosted
½ cup Raspberries, fresh or frozen
1/2 C dates, pitted
1/2 C pineapple chunks
2 T honey
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Slice mangos in cubes and place them in a medium-sized bowl and set to one side. Process all remaining filling ingredients in blender or food processor until smooth. Pour over mangos and gently toss to coat well. Stir in raspberries. Place mixture in cobbler dish.
To make the topping, place all ingredients in a food processor and blend until well combined and the nuts are finely chopped. Sprinkle over peaches.
Serve and enjoy!

2010-12-20T10:59:00.000-08:00

ASIAN VINAIGRETTE by Tonya Cole Dahl

½ cup Namu Shoyu
½ cup Raw Olive Oil
1/3 cup Fresh Lemon Juice
1/3 cup Raw Apple Cider Vinegar
2 Fresh Cloves Garlic
6 Tablespoons Ground Sesame Seeds

Blend sesame seeds first add the rest of the ingredients and blend until smooth and creamy.

This is one of my favorite dressings. It is great with romaine or bok choy. We carry all the ingredients at JOH except the garlic and lemon. Yummy!

RAW MILK FORMULA

2010-12-18T10:53:00.000-08:00

I wanted to post this because there are so many mothers who like me are healthy, eat a high raw diet but yet was not able to breast feed their baby. I had a breast reduction 15 years ago and many of my breast ducts were damaged. I produced milk, but did not have many ducts to get it out to my baby. I still breastfed Abigail. I used a supplemental nursing system called a SNS, which I attached a tube to my nipple that carried the formula I made for her. It was very exhausting as I had to make her formula, slightly warm up ( not really warm it, just take the cold edge off as I wanted the milk to stay raw) attach to my nipple and then attempt to breastfeed. I did this for 6 months. After 6 months Abigial was not getting enough from my breast and through the tube, so we went to the bottle. She is now 2 and I still give her a bottle that is similar to my breast nipple. I plan to give her a bottle until she is 3. I feel that this helps and maintains proper jaw development. Here is the recipe

4 cups raw goat milk

3 cup fresh spring water ( yes, I go to Banff and get water from a Spring)

30 ml of Kindervital by Salus or Flora

Blend in a blender on low for a few seconds. Do not over blend as it will homogenize the milk. I pour the milk into individual bottles at 7 oz. She drinks between 5-7 a day.

At night time. I make a separate bottle with 6 oz of raw milk to 2 oz of spring water, no kindervital and I add a DHA liquid capsule. I open the capsule and squeeze it into her milk at least 3-4 times a week, every other day. You can give Udo's DHA or a good quality fish oil, just 1/8 tsp. It is important to give your baby DHA, as it is minimal in goat milk.

Here is a great link on raw goat milk: Can I feed my baby raw goat milk?

I have been feeding this formula to Abigail since she was 1 month old. I chose not to make Sally Fallon/Wetson A Price baby formula as I felt there was too much cooked ingredients in the formula. Plus, she was getting some of my milk along with my formula. I did not feed Abigail solids until she was 9 months old and mostly chia pudding made with chia seeds and raw milk.

For my next baby, I plan to exclusively breastfeed until they are 1 and supplement with raw goat milk and then starts solid after one. I have learned so much in this process.

-Tonya

Alissa Cohen's Caesar Dressing

2010-12-15T12:07:00.000-08:00

Caesar Dressing
by Alissa Cohen

3/4 cup pine nuts
1 T FLORA flax oil
1 1/2 t sea salt

1/3 cup olive oil
1 date, pitted and soaked

1-2 large clove garlic
2 1/2 T lemon juice (1 large lemon juiced)
2 T water
1/2 T white miso
Sea salt/lemon as needed to taste

1. In a food processor, blend/pulse the pine nuts, 1 T oil, and sea salt until grainy. Do not over blend.
2. Remove from processor and place in small bowl.
3. In a blender, combine 1/3 c olive oil, miso, date/agave, garlic, lemon juice and water and blend until smooth.
4. Remove this mixture and place in the same bowl as the pine nut mixture.
5. Mix well by hand.
6. Serve over a generous portion of crisp romaine lettuce.

Fig Balls

2010-12-15T11:49:00.000-08:00

RAW FIG BALLS

10 oz dried figs
2 cups cashews (not soaked)
1/2 c raisins or currants

Blend all ingredients in a food processor to a chunky paste. Form into balls and roll into coconut, fine ground almonds, ground chia or flax seeds. Enjoy!

Mock Chicken Salad

2010-12-15T11:48:00.000-08:00

Recipe of the Month

Mock Chicken Salad
This is really delicious stuffed in a large tomato or avocado.
Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!
photo and recipe provided by

Sugar Free Amazing Dressing

2010-06-04T06:45:00.001-07:00

I have to admit, this is really good and all inspired by my no-sugar cleanse.

Dijon Vinaigrette

1/3 cup Olive Oil

1/3 cup Red Wine Vinegar

1/3 cup water

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp black pepper

1 tbsp Dijon mustard (make sure there is no sugar in it, I make my own and used that)

3/8 tsp of green powder stevia

Blend well in a salad cruet. Will last for weeks in the cupboard.

Raw Pad Thai

2010-02-20T06:50:00.001-08:00

1 cup creamy almond butter
3 tablespoon tahini

1 tablespoon red chile flakes or thai chili paste
1 cup orange juice
1 tablespoon coarse ground coriander
2 tablespoons Namu Shoyu
12 ounces Kelp Noodles, rinsed and drained and cut to size
½ cup chopped cilantro
1 red bell pepper, julienned

Bean Sprouts

1-2 carrots, julienned

1 bunch scallions, sliced
1/2 cup slivered almonds (best if soaked sprouted and dried)

Fresh grated ginger (optional)

In a bowl, whisk together the almond butter, tahini, orange juice, chile, coriander and namu shoyu until smooth. Whisk. In a large bowl, toss dressing with the Kelp Noodles, cilantro, bell pepper, carrot and scallions. Check for seasoning.

Spaghetti Alla Bagutta

2010-02-20T06:18:00.000-08:00

This is one of Abigail's favorite meals, mine too!

1 package of Kelp Noodles

1 cup water

1 fresh tomato or 4 sun dried tomatoes, soaked

1/4 cup cashews

1 garlic clove

1 tsp onion powder

1/4 red bell pepper

1 tsp sea salt

Parsley or Basil, chopped

Cherry Tomatoes

crushed red pepper (optional)

This makes great left overs. You can place in the dehydrate at 200 F for 15 minutes to warm. It will not be 200 F and if you use too much red bell pepper it will overpower the creamy flavor.

Never give a baby crushed red pepper. I would add this to my dish.

Chia Pudding

2010-02-11T20:07:00.000-08:00

My daughter absolutely loves this recipe. It is a favorite.

1/4 cup chia seeds

1/4 cup shredded coconut

1/4 cup cashews

2 medjool dates, pitted

1/8 tsp vanilla powder

Egg-Less Egg Salad

2009-09-27T21:57:00.000-07:00

½ cup filter water
½ cup fresh lemon juice
1 ½ teaspoon turmeric
2 cloves garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw macadamia nuts or cashews
1/3 cup chopped green onions
1/3 cup chopped celery
1/3 cup chopped red bell pepper
Optional chopped young Thai coconut meat

In high speed blender, combine the lemon juice, turmeric, garlic, sea salt and nuts ( I like to use half macadamia/ half cashews) and blend until smooth and adding water a little at a time. You may not need all the water.

In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well and stir in the chopped green onions.

Optional* Stir in young Thai coconut meat. This will give it an eggy texture.

Almost Raw Vegan Spring Rolls with chili sauce

2009-09-09T21:56:00.001-07:00

Romaine Lettuce, torn
Carrots, shredded
Red Cabbage, shredded
cucumber,shredded
avocado, sliced
rice paper or raw nori sheets

sauce:
1/4 cup agave nectar
1/4 filtered water
1 tbsp red chili pepper
1 tsp sea salt
1/4 turnip
1/2 of a carrot

For the sauce: Blend all the ingredients in a Vita-Mix until smooth. This sauce is spicy so start off with a 1/4 of a slice of turnip. For the rolls, just take rice paper and soak in warm water for 5 seconds or use raw nori sheets. Place on a cutting board and place torn romaine lettuce on sheet. Top with avocado, carrots and red cabbage. Roll tight and slice.

Honey Mustard Dressing

2009-08-07T14:05:00.000-07:00

My mom has a super sweet tooth and complained about my salad dressings I was making her. I made this for her and she LOVES it. Cody liked it too! I think its super sweet.

1/2 cup coconut oil, melted

1/2 cup honey

1/3 cup German mustard

2 tbsp yellow mustard

1/4 cup filtered water

Mix all ingredients well. Store in a glass container. Just add glass container to warm water in a bowl to liquefy. This dressing last for weeks in the pantry.

Apricot Flax Teething/Dog Biscuits

2009-07-17T19:31:00.000-07:00

I have been making these raw teething biscuits for Abigail and she loves them. My Mom's dog Spot can't wait for her to drop them on the floor as he chomps them right up. So here is a great treat for your teething baby or your sneaky dog.

2 cups flax seeds, ground

1 cup dried apricots, soaked

1 cup or more fresh young coconut water

Blend all ingredients in food processor, adding coconut water to desired consistency. Place batter in small rounds on teflex sheets and dehydrate at 145 degrees F for 2 hours. Flip biscuits over and dehydrate at 115 degrees F for 4 hours more or until very hard. Stores for several weeks.

by Rainbow Green Live-Food Cuisine

Cabbage Crunch Slaw

2009-07-13T17:38:00.001-07:00

This is a delicious simple favorite recipe that Cody, my husband loves. It last for only a few days in the fridge. Makes a lot

½ head Red Cabbage, Chopped
½ head Green Cabbage, Chopped
5 Green Onions, Chopped
¼ Cup Black Sesame Seeds
1 cup Slivered Almonds

Dressing:

1/3 Cup Olive Oil
1/3 Cup Raw Apple Cider Vinegar
¼ cup Raw Honey
2 tsp Nature’s Cargo Salt

Mix all ingredients well and chill for one hour before serving.

Tahini Salad Dressing

2009-07-12T20:59:00.000-07:00