Saturday, March 04, 2006

In the Raw Recipes

Some of you wanted the exact recipes
that I have used this week - They came from a super
friend who has been doing this for 6 years (Rachel Talley).
She has been a super inspiration to me every day. I give HER ALL THE CREDIT!
Now YOU have a great day!
- Judy


Green Drink - we have this every single day. (we may add or subtract some of the items, but for the most part - it's a green drink everyday!)

Put about 2 cups of water with ice in the blender.
Add 2 handfuls of Organic Mixed Greens and 1 handful of Organic Spinach.
Add 2 ripe bananas.

(you can add apples, pears and other soft fruits too.) (also cilantro and other greens)

At Trader Joe’s you can get extra greens from GREEN DRINK (it’s a powder) and add one tablespoon in your green drink. This has about 15 other greens in it. I always add it for the extra greens.


Veggie BURRITO with honey mustard sauce. - Jim's favorite for sure!
Slightly heat a sprouted wheat tortilla – not over 100 degrees on the stove.
Inside –spread honey mustard sauce, shredded mixed greens, diced cucumbers

avocado pieces, and more mustard sauce on top.
Fold one end up and then each side. You can even dip it in your homemade salsa.

Honey Mustard Dressing
Veganaise (Mayonnaise made from olive oil– no eggs or dairy)

Mix and add more of whatever you think it needs!

Cut up all different veggies.

Bok Choy
Yellow squash

Make a sauce:
½ c Braggs Amino
Milk from one coconut

Meat from one coconut
½ c water

½ c sesame oil
3 garlic cloves

2 Tbsp raw apple cider vinegar
2 tsp curry powder
1 TBSP fresh ginger
1 – 2 c dates or ½ c maple syrup

Blend all the sauce ingredients in the blender until smooth and creamy.

Pour over veggies and let this sit overnight to marinate.
Mmmm good. It gets so fabulous as it sits.



I use the Sprouted Ezekiel Tortillas (they were cooked at a very low temperature and better than anything
else I have found. ) Spread on homemade spaghetti or pizza sauce.

Top with shredded and chopped veggies like such as:
Zucchini, mushrooms, onion, yellow squash, broccoli, cauliflower
Place in the oven to crisp up the edges – 3 mins.

You can also make a pesto sauce to replace the red sauce.
Now, eat your heart out!



Soak for 6 hours - 2 cups each – whole almonds, sunflower seeds, brazil nuts.
Put in food processor and add onion, 5 garlic cloves, Braggs Aminos and other spices you want. Mix until it’s like a dough. Add a little more water if you need to so it holds together.

Make into meatballs and dehydrate them for 6 hours.

Make a fresh sauce to put over them.
Either hand cut or put all in the food processor.

8 very ripe Roma tomatoes or ¼ pound
1 red bell pepper, 1 green bell pepper, 3 or 4 mushrooms, 1 small red onion, 6 garlic cloves, 1 ½ cup olive oil, 1-2 cups water, 2
TBSP basil, 2 TBSP Italian seasoning,
Onion powder, garlic powder, sea salt, 2 TBSP honey or maple syrup


FLAX SEED CRACKERS (We made this in Rachel's kitchen!)

4 c flax seed
2 buckwheat groats
Soak these two seeds together over night. Lots of water.
The seeds will absorb every bit of the water or almost

The next day put in the food processor:
2 large onions
Whole garlic
3 bell peppers
2 tomatoes

Now hand mix the veggies and the drained (if you have to) seeds.

Add flavorings:

Italian seasoning
Nutritional yeast
Chili powder, Sea Salt.

Watching Rachel make this - she added really a lot of the seasonings listed above - so I did too. They tasted so wonderful. The spices make it so very flavorful.

Spread on the TFlex trays and dehydrate for 8 hrs – flip them and continue to dehydrate them over night. Makes about 6 trays.

I have to say that I do not make the crust when
I make this recipe. I just want the filling!!! It is better than fudge!

Crust: 2 tbs. coconut oil
3/4 cup almond flour

3/4 cup cocoa powder

1-2 tbs. maple syrup

2 1/4 cups maple syrup

2 1/4 cup cocoa powder

1 cup coconut oil



Anonymous Anonymous said...

I'm so proud of you for taking this on. It's hard to believe you have only been doing this for 2 weeks! You are a pro at this! You and your family are awesome. It was wonderful to meet you when you came to visit Jennifer after her baby was born. Take Care. (by the way I passed my CPM exam!)
Alicia (jenn's midwife)

7:17 AM

Blogger jamie said...

I like the crust for two reasons - it gives it the nutty flavor (while still keeping the filling nice and silky) - and also it makes it easier to cut the fudge out of the pan. I tried both ways and without the crust I had to practically just eat it with a spoon. Not that that was so bad of a thing. ha ha.

1:38 PM

Blogger V said...

This is Veronica, Jenn's friend up here in UT. I am so excited about your blog and am in the process of learning how to do all of this. I just have a question about the granola recipe. You listed the seeds and nuts at the top but in the directions you call for oatmeal and other oats--what are "other oats" and how much do I add. (I really don't know what I'm doing). And what quantities should I add of honey cinnamon and nutmeg? I really appreciate your help, thanks so much for all of your postings!
Sincerely, Veronica

10:12 AM

Blogger Grandma Cookies said...

I am embarrassed to say that I didn't type up this recipe in a very easy way to understand it. I took it off the blog but will retype it and give it back. My family really enjoys it - and I made it really crunchy and that is what they like. I made so much it is in the freezer too! I'll get back with you Veronica. You can email me directly at - I can help you a lot more than on the blog.

10:31 AM

Anonymous Anonymous said...

Thanks to your recipe, i tried the "meatballs" with some of your marinated veggies (also one you posted) and mom even like them. The pizzas look amazing. that's is next on my list to try. Keep up the great work! Jen

7:12 AM


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