Here's A Few Recipes
Carrot Onion Bread - Here is a link to the recipe on the GoneRaw forum complete with user comments.
Cheese with Spring Onion - Great tasting cheese! Thick, yet spreadable and ready in 15 minutes.
Grilled Meat Chunks - No Meat Involved!!! The texture of these mushrooms may fool you.
Kira's Bread - Talk about whole grains, This bread is a texture expedition. And it goes with everything!
Southern BBQ Sauce - Bam Bam Alabam! Make yo grandaddy proud. Southern Born and Raised!
Garlic Mushrooms - Don't feel like a chef yet? You will get these perfect the first time and every time!
Walnut Cake - With only 2 main ingredients, this cake really shows the ease and versitility of Raw Foods.
Cream of Tomato Soup - In the dorm room with your trusty can opener, remember? Mm Mm Good!
Carrot Onion Bread
Our top selling item during our UK delivery days.
Carrots - 1 & 3/4 pounds
Onions - 1 & 3/4 pounds
Flax Seed - 3/4 cup
Olive Oil - 1/3 cup
Salt - 1/2 Tablespoon
Soak Flax seeds in a pint glass of water for 30 minutes before using.
While they're soaking continue recipe by processing the Onions (quartered) in your Food Processor (FP) with the finest (smallest) slicing blade. (not the chopping/normal 'S' blade). Should make long thin strips/slices of onions. (Julienne) Set aside in large bowl.
Change your FP blade to the finest grating blade you have and process the Carrots. Add to the bowl with the sliced Onions.
If soak time has passed. Put soaked Flax Seeds and the soak Water into your Blender. Refill the pint glass with water and add to blender. Blend for just a bit, it will become a thick cream with many whole flax seeds and bits of all sizes.
Pour Flax cream blend into bowl with Onions and Carrots. Add the Olive Oil and the Salt. Stir very well with large spoon. Allow to sit for 5 to 10 minutes. While waiting cover 3 Excalibur dehydrator trays with cling film or use teflex sheets.
Divide your mixture evenly between the 3 trays and spread out evenly on each just less than a ½ inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy.
ButterCreamy, Cheesey, Perfectly Cooked Pasta??? I'm confused...
For Pasta Noodles:
Using your Julienne Peeler make pasta noodles from...
3 large Zucchinis. Discard the skin pieces as you go, Place your pasta In a large bowl and massage in a tablespoon of salt. Set aside at room temperature for 1 hour. Rinse well and drain/ pat dry with paper towels.
For Alfredo sauce:
…into your blender, add the following
Leftover white bits of the Zucchini (up to ½ cup)
½ cup Sunflower Seeds (washed, soaked 6 hours, rinsed, drained 2 hours min)
Juice from ½ Lemon
2 tablespoons raw Olive Oil
2 Dates (remove stones)
1-2 cloves of Garlic
1 teaspoon Salt
Water as needed to blend, just under covering these items to start.
¼ cup Pine Nuts (or more sunflower seeds if you like)
¼ cup fresh Basil (stuffed tightly to measure)
1 tablespoon fresh Parsley
Blend everything except the Basil, Parsley and Pine Nuts into a smooth thick cream, add water slowly if needed.
Add the Pine Nuts. Blend again to break down pine nuts. Add more water if needed to create the desired thickness, just about the same as cold sour cream.
Finely chop the Basil and Parsley into tiny specks and stir into the sauce.
Allow the sauce to stand covered 30 minutes minimum, when ready to serve...
Add your sauce to your pasta in a mixing bowl a half cup at a time. Add sauce until desired blend. Serve into portions adding any extras on top you like.
Extras: - Any or All - bits and pieces stirred in, or on top, or both
Mushrooms Bits, Broccoli Bits and/or Diced Red Pepper
Save any extra sauce for other treats, like spreading on corn on the cob.