Raw Recipes

"On a living-food diet, I have personally found that it is easier to experience an extraordinarily exquisite, gentle eternal flow of the Divine energy coursing through the physical and subtle bodies....The more we experience ourselves permeated with this Divine energy, the more we experience the truth of our existence as 'That,' and know that this divine experience is our primary identity."
- Gabriel Cousens, M.D.

Here are some raw recipe favorites for you to try at home or bring to a potluck.

Danny M's "Even better than real mashed potatoes" Recipe

4 cups cauliflower (a whole cauliflower is about 8-10 cups)
1 cup cashews
half a lemon
2 cloves garlic
5 tablespoons water
thyme or cumin to taste
shoyu to taste
5 tablespoons hempseed oil (or flax seed oil)

mix in a food processor, slowly

Live Golden Curry

Makes 4-6 servings

4 chopped tomatoes
2 chopped red bell peppers
2 chopped avocados
1 bunch chopped fresh parsley
1 cup chopped cauliflower
1/2 cup sunflower seeds
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic
4 pitted dates
1 teaspoon Celtic sea salt
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon hing (optional--use 1 teaspoon onion powder instead)
1 fresh ripe habanero pepper (optional--for the more adventurous types)

1. Put about half of the tomatoes, red bell peppers, avocados and parsley in a blender and blend together with the lemon juice, olive oil, garlic, dates, Celtic sea salt, paprika, curry powder, pepper, hing and habanero pepper.
2. Mix together the blended ingredients with the rest of the ingredients and enjoy.

You can serve this dish as is or on a bed of romaine lettuce or your favourite lettuce, which would be the Last Organic Outpost lettuce for me!

Tortilla Soup with Mexican Red Chili Sauce and Sour Cream

TORTILLA SOUP
Makes 4 servings

2 cups tomato water (see below)
1 cup Mexican red chili sauce (see recipe below)
1/2 cup carrot juice
1/3 cup fresh corn
1 clove garlic
2 tablespoons white onion
1/4 cup cilantro
2 tablespoons fresh oregano
2 tablespoons olive oil
2 teaspoons lemon juice
3/4 teaspoon ground, mild chipotle chili
3/4 teaspoon chili powder
1/2 teaspoon Celtic sea salt (or to taste)
1/8 teaspoon freshly ground pepper

1. To make tomato water, blend eight Roma tomatoes with one and one-half-teaspoons Celtic sea salt, and let hang in a cheesecloth for one hour.
2. Blend soup ingredients in a high-speed blender.
3. Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro and design with sour cream (see recipe below).

MEXICAN RED CHILI SAUCE
Makes 1 1/2 cups

3/4 cup chopped Roma tomato
1 1/2 ounces dried chilies
1 date
1 tablespoon water
1 teaspoon oregano
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon lime juice
1/2 teaspoon raw apple cider vinegar
1/2 teaspoon Celtic sea salt
1/8 teaspoon cracked black pepper

1. Seed the dried chilies. Soak for one-half hour in warm water, rinse and drain.
2. Blend all ingredients together in a high-speed blender until smooth. Add a small amount of water if needed to smooth consistency.

SOUR CREAM
Makes 1 1/2 - 2 cups

3/4 cup young coconut meat
1/3 cup raw cashews*, soaked 10-12 hours in filtered water
3 tablespoons olive oil
2 tablespoons lemon juice
1 date
1 tablespoon water
1/2 teaspoon Celtic sea salt
Filtered water to thin

Blend all ingredients until smooth in a high-speed blender.

* Raw cashews are hard to find because the traditional process of extracting the cashews from their shells requires heat. You can find raw cashews at www.rawfood.com.