Kiwi Mint Cooler

Kiwi Mint Cooler

5 Kiwi's with skin removed
1/2 Banana
4 sprigs of mint
1 cup filter water or ice

Blend well and enjoy.

Elisbeth

Fresh Organic Strawberries with Balsamic Vinegar

1 pound fresh organic Strawberries
1 Tablespoon balsamic vinegar

Clean and cut the strawberries and mix with vinegar.

Raw Vege Balls

Romaine Lettuce with Humus and Mango Salsa

Hummus and Mango Salsa on Romaine Lettuce
From Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D.
Hummus Ingredients:
2 C. almonds, soaked
1 C. sesame seeds, unsoaked
5 Tb. fresh lemon juice
1 clove garlic
1 C. water
2 Tb. olive oil
1 Tb. cumin
1 1/2 tsp. Celtic salt
1 tsp. fresh ground pepper

Directions: In food processor with "S" blade, process the almonds until finely chopped. Slowly add 1/2 cup water and mix for 2-3 mins until creamy. In a blender grind sesame seed dry to powder and then mix with 1/2 cup water and remaining ingredients until the mixture is smooth. Add more water if necessary. Add creamed almond mixture and process for 1-2 mins until the mixture is blended.

For the mango salsa (just from my imagination):
Ingredients:
2 medium mangoes
1/2 red or orange bell pepper
1/2 medium white onion
3 Tb. olive oil
4 Tb. fresh lime juice
2 Tb. fresh cilantro

Directions:
Soak pepper and cilantro in olive oil/lime juice mixture overnight. Drain mixture mix with diced mango and onion.

Spread about 2 Tb hummus and 2 Tb mango salsa on a leaf of Romaine lettuce. Garnish with raw pine nuts and grape tomatoes.

Dolmas

Dolmas (serves 4)
Cookbook – RAW by Charlie Trotter + Roxanne Klein

Filling
½ Cup Onion, minced
2 Cups Parsnip, peeled, cored & chopped
¼ Cup Pine nuts
¼ Cup Celery, chopped
1 Garlic clove
2 Tb Lemon Juice
½ Cup Parsley
¼ Cup Mint Leaves
1 ½ tsp Lemon Zest
½ Cup Dried Currants, soaked 1 hr, drained & patted dry

Wrap
¼ Cup Extra Virgin Olive Oil
1 tsp Garlic, minced
2 tsp Lemon Juice
12+ Brined Grape Leaves, soaked 2 hours, drained & patted dry

Dill Sour Cream Sauce
2 Cups Sour Cream [recipe below]
¼ Cup Lemon Juice
¼ Cup Extra Virgin Olive Oil
½ Cup Dill, chopped
¼ Cup Mint Leaves, chopped
2 Serrano Chiles, minced Celtic Sea Salt & Freshly Ground Pepper to taste

Sour Cream
¾ Cup Coconut Meat
½ Cup Cashews, soaked 10-12 hours & drained
3 Tb Extra Virgin Olive Oil
2 Tb Lemon Juice
1 tsp Date Paste [recipe below]
½ tsp Celtic Sea Salt
¼ + Cup Filtered Water

Date Paste
¼ Cup Barhi Dates
2 Tb Filtered Water

Garnish
4 tsp Garlic Chips

Directions
Filling – Spread minced onion on a nonstick drying sheet on a dehydrator shelf & dehydrate at 105 until slightly dry to the touch, approximately 20 minutes. In food processor, pulse parsnip until it forms rice-like pieces. Transfer to a bowl. In food processor, combine pine nuts, garlic, clelery & lemon juice & process until creamy. Add mixture to parsnip. Sir in dehydrated onion, parsley, mint, salt, lemon zest & currants.

Making the Dolmas – Combine olive oil, garlic & lemon juice in a small bowl & mix well. Place 1 grape leaf, stem side up, on a work surface. Brush with oil mixture. Place approximately 2 tablespoons of filling near the base of the leaf. Wrap bottom & sides with the leaf & roll tightly. Brush the roll with more oil mixture. Repeat to make 12+ rolls. Drizzle plate with dill sour cream sauce & garnish with garlic chips.

Sour Cream – In a high-speed blender, combine the coconut meat, cashews, olive oil, lemon juice, date paste & salt. Process until smooth. Transfer to a bowl & stir in water as needed to thin consistency of sour cream.

Date Paste – In food processor, combine dates & water & process until completely smooth.

Dill Sour Cream Sauce – Combine sour cream, lemon juice, olive oil, dill, mint & chiles in a bowl & stir to combine. Season with salt & pepper.

Date Paste – In food processor, combine dates & water & process until completely smooth.

Green Greek Soup

Green Greek Soup
from Raw Foods for Busy People 2:Green Magic

2 Cucumber, chopped
2 Tb raw sesame tahini
2 Tb lemon juice
1 Tb cold-pressed olive oil
1 clove garlic
1/2 cup spinach
1/4 cup parsley
1/4 cup fresh mint

Blend all ingredients just until smooth.

Greek Salad

1 Head of Leaf Lettuce
1/4 cup sliced Zuccini
1/4 cup diced sun dried tomatoes
1/4 cup diced raw black greek olives
1/4 cup raw cashews
1/4 dried fruit of choice

Basil Vinegrette
2 Tablespoons dried basil
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 clove garlic crushed

Mix vinegrette and then shower over the mixed salad. The cashews serve to replace the feta but all the other great tastes are still there....

Elisabeth