Tahira Nyabinghi writes:
I promised to share some of my favorite recipes included and they are below. You can make these for up to 4 people. Here is an appetizer, two entrees and a dessert. I only eat this way once or twice a week. The other days, it is usually just a simple entrée.
Stuffed Mushrooms
*1/3 C pine nuts
*3 cloves garlic, minced
*1/3 C fresh cilantro, packed leaves, chopped
*1/3 C fresh basil, packed leaves, chopped
*1 T lemon juice
*1 C tomato, chopped
*2 T Braggs or to taste
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to a pesto; it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
Sunlight Burgers
Process all ingredients in a food processor (or you can also use a champion or green life/power juicer to homogenize the ingredients)
*1C almonds, soaked 12-48 hours
*1C sunflower seeds, soaked 6-8 hours and rinsed
*8 STALKS celery, chopped finely
*1/2C red onion, finely chopped. [can use scallions]
*1/2C fresh parsley, chopped [can use parsley flakes]
*Juice of 1 lemon
*garlic powder - to taste
*cilantro flakes - to taste
*3-4 TBSP Sesame tahini
Makes about 8 large burgers!
Dehydrate at 105 degrees in dehydrator
Spinach Salad
*baby spinach
*baby cucumbers
*celery
*sweet red, orange, and yellow peppers
*raw asparagus
*shredded carrot
Dressing:
*1 avocado
*juice from 1 lime
*generous handful of fresh cilantro (use less or more to taste)
*cold water, about 1/4 cup (use less or more depending on desired consistency)
*2 tsp red wine vinegar
*salt to taste
Carrot Fairy Cakes
* 1 1/2 c Carrot Pulp, from juiced carrots
* 1/2 c Almond Meal
* 1/3 c Coconut Flour
* 1/3 c Walnuts, chopped
* 1/3 c Raisins, chopped
* 1 tsp Lemons Zest
* 1 tsp White Stevia Powder
* 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
* 2 pinches Vanilla powder
Add all the ingredients in a bowl and massage together to blend. Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds. Set in the fridge until ready to frost.
Lemon Frosting:
* 1/4 c Cashews
* 1/3 c Lemon Juice
* 2 1/2 tbsp Coconut Oil, melted
* 1 tbs Agave Nectar
* 1/2 tsp White Stevia
In a personal blender, process the cashews into flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yogurt. Using a teaspoon, spoon the frosting over the top of each fairy cake and smooth over the sides with the spoon. Place in the fridge until ready to eat.
These recipes are not mine but come from my two of my favorite websites for raw foodists, www.living-foods.com and www.gonereaw.com
