Recipe of the Week: Raw Red Pepper Hummus

Red Pepper Hummus

1 cup raw sunflower seeds
1 small red bell pepper (chopped)
1/2 lemon, juiced
1 clove of garlic
1 TB extra virgin olive oil
1/2 tsp sea salt (to taste)
Dash of paprika for garnish

Blend well in blender or food processor, using a little water if you need to.
Served with dipping veggies.

It's taste as good as it looks!

Recipe of the Week: Kale Chips

You could google a hundred recipes for Kale Chips, some not raw, but here is another simple recipe that is proven to be delicious (my kids fought over it)!

Kale Chips

8 leaves of kale
1 tsp ginger powder
1/2 tsp onion powder
1/2 clove of garlic
1 TB Braggs Aminos, Nama Shoyu, or Soy Sauce
1 TB extra virgin olive oil
1 TB raw apple cider vinegar
1 cup raw sunflower seeds, pine nuts, or raw cashews

water

Wash and peel off leaves of kale from stems, discard stems, dry.
Blend all the other ingredients, using  a little water to get the blender moving.
In a large bowl, combine the kale leaves with the mixture.  Use your hands to make sure you really cover all the leaves. (Sneak a taste when no one in looking.)

Spread out on a dehydrator mesh tray.  Place in dehydrator @ 115 degrees for about 4-6 hours. If you don't have a dehydrator, place on a cookie sheet and set your oven on as low as it can go for about 10-20 mins, until the kale is crispy and not burnt.

Enjoy, but try to share.

Recipe of the Week: Stuffed Peppers

Stuffed Peppers
 
1 small plum tomato
1 cup bell peppers (from 4 peppers)
1 cup cilantro
1 cup raw sunflower seeds
1 TB Nama Shoyu, Bragg's Aminos, or Soy Sauce
1 TB Extra Virgin Olive Oil
1 TB Raw Apple Cider Vinegar
Jalapeno, about an inch
1/8 tsp cumin
1/8 tsp onion powder
1/8 tsp sage
1/8 tsp garlic powder
 
Wash and cut tops off of multicolored bell peppers. 

Set bottoms aside. Combine all ingredients and blend well. 

Spoon mixture into pepper bottoms. Place on dehydrator tray 

and dehydrate for 6-12 hrs at 115 degrees. 

Enjoy but try to share!

Recipe of the Week: Asparagus and Leek Soup

Raw Asparagus and Leek Soup

1 stalk Celery
1 Carrot
1 Apple
Asparagus, about half a bunch or handful
1/2 Leek
1/2 clove Garlic
1 TB Italian Seasoning
1 tsp Sage
2 TBS Nama Shoyu, Braggs Aminos, or Soy Sauce
1 TB Extra Virgin Olive Oil
1 TB Raw Apple Cider Vinegar
Irish Moss (optional)
Salt and pepper to taste

Blend well all ingredients with water in blender. If you like texture, reserve some celery and carrots shredded to add in later. Discard asparagus bases. Make sure leek is washed well. Irish Moss is only available online. It's a seaweed that is white, not salty, and is used for thickening desserts, nut milks and soups. Raw almonds can also be used if you want a thicker soup. Avocado can also add creaminess. Experiment and Enjoy!

Seaweed: It's what you're missing

If you have every felt a little "blah", you'll now what I mean.  Something's missing!  Here's a link with a video and a recipe about the health benefits of seaweed.

http://www.thebestofrawfood.com/seaweed-health-benefits.html
http://www.blogger.com/blogger.g?blogID=8349845988042641758#editor/target=post;postID=381789406056543863


Do you have a good recipe of seaweed dishes?