This recipe I have found online from the book Everything Raw Recipe Book and you must try! The parsnip rice is genius. I have made cauliflower rice and Jicama rice but this raw rice recipe is my favorite and is easy with a few ingredients and food processor. In the picture I didn’t have scallions the first time I made it so I used a regular onion both work well. I served the nori rolls with wasabi and organic shoyu.
INGREDIENTS | SERVES 2
1 parsnip, peeled and chopped
1 tablespoon lemon juice
2 tablespoons scallions, minced
2 teaspoons minced ginger
¼ teaspoon salt
2 nori sheets
¼ cup cucumbers in matchstick slices
¼ cup avocado in matchstick slices
Place the parsnip into a food processor and process until it becomes the consistency of rice.
Add the lemon juice, scallions, ginger, and salt to the food processor.
Lay the nori sheets flat on a bamboo sushi mat or cutting board. Spread ¼ cup parsnip rice along one edge. Place the matchsticked vegetables on top of the parsnips.
Tightly roll up the nori roll using your fingers or the sushi mat. Use a little water to wet one edge of the nori to help create a seal. Let it sit for 5 minutes and slice into 6 equal parts.
Calories: 64 | Fat: 3 g | Protein: 2 g | Sodium: 303 mg | Fiber: 4 g
For more recipes and resources go to http://www.netplaces.com/raw-food-recipes/burgers-wraps-and-sandwiches/nori-protein-roll-with-parsnip-rice.htm
This ‘recipe’ I am sharing I don’t use measurements, I approximate and add seasonings until I like the way it taste. So you can add and omit ingredients to your tastes and health needs. Here’s what I love. Also massage the kale
after you wash it and add oil to release the water and make it more digestible.
2lbs kale washed stalks and large veins removed
1/2 c Extra virgin olive oil
1/4 c Grade B Maple Syrup (or raw agave syrup)
Juice of 1/2 lime
4 Tbsp of homemade or favorite hot sauce
1-3 Tbsp Garlic powder
1-2 Tbsp Onion powder
1-2 tsp Italian seasoning blend
1 Tbsp salt-free seasoning blend
1-2 tsp crushed red pepper (optional for spicier flavor)
Sea salt to taste (optional)
I love Italian cuisine. It’s hearty, sweet, savory and one of my moms favorite cuisines. She taught me many of her versions of Italian classics. Together we have been veganizing my favorites like eggplant parmesan and lasagna. So now I am taking it a step further and making these dishes raw.
My first post was an Alfredo sauce dish. Now a wanted to try a marinara sauce. Marinara is a wonderful base for pastas, eggplant parmesan, and can be used to dress any salad.
Live Marinara Sauce on Zucchini Noodles
Tools: Mandolin slicer and high speed blender
1 Tbsp lemon juice
1 Red bell pepper
3 medium tomatoes
1 c sun dried tomatoes
1/4 medium onion
2 cloves garlic
4 dates (optional)
4 Tbsp maple syrup (optional)
3 Tbsp basil
1 Tbsp oregano
2 tsp salt
2 tsp pepper
Jullienne zucchini place in a bowl and add lemon juice, a pinch of salt and a pinch of oregano. Put to the side. Blend all the other ingredients for about 4 mins. Add a few tablespoons of water if you want it thinner or add more sun dried tomatoes to thicken and enjoy. Sprinkle with vegan parmesan cheese
Love this recipe. It’s quick, simple, taste like dairy but it’s vegan and raw.
· 1 peeled orange
· 2 frozen bananas
· 1 c raw almond milk (or favorite raw vegan milk)
· 1 Tbsp raw sweetener of choice
· 1 tsp vanilla extract or 1 vanilla bean
Blend and enjoy
When I first began my raw vegan journey in 2007 I didn’t have enough variety in my raw meals and I wasn’t eating enough. Now I am taking my time and incorporating new dishes that are inspired by my favorite cooked dishes. Thai is one of my favorite cuisines. This wonderful recipe is a raw version of pad-thai. I mixed a couple different recipes I found online, based on what I had in my kitchen. It was delicious. Not as oily as the cooked version but very satisfying.
Recipe inspired by http://www.rawfullytempting.com/2011/02/pad-thai.html?m=1 and http://www.oneingredientchef.com/kelp-noodle-pad-thai/
· 1 12oz package Kelp noodles
· 1 large Zucchini
· 1 Tbsp lime juice
· 1/4 head of cauliflower
· 1 c broccoli florets
· 1/2 c red cabbage
· 1/2 c bean sprouts
· 1 medium carrot
· 2 radishes
· 1 peach
· 1 stalk celery
· 3 spring onions
· 3 tbsp cilantro
And your favorite fruit or vegetables like mushrooms, bok choy, snow peas, apples or young coconut meat.
Materials needed: Spiralizer or madoline slicer or jullienne slicer and a blender
· 1 Tbsp maple syrup
· 2 Tbsp soy sauce (or nama shoyu or tamari)
· 1 clove of garlic minced
· 2 thai chile’s minced
· 1 tsp thai basil
· 1 Tbsp olive oil
· 1/2 c peanut butter (or almond butter or sunflower butter)
· 1 Tbsp lime juice
· 3 tsp ginger
· 1 Tbsp maple syrup
· 1 Tbsp soy sauce ( nama shoyu or tamari)
· 1 date soaked, pitted and diced
· 1/2 tsp cayenne pepper
· 3 Tbsp sesame seeds (for garnish)
Soak kelp noodles in warm water and put to the side. Spiralize or jullienne zucchini and pour lime juice over zucchini “noodles” to soften and put to the side. Whisk marinade then chop or jullienne remainder of vegetables and toss with marinade and cover for at least an hour at room temperature or overnight in the fridge. Blend peanut sauce and plate kelp and zucchini noodles then marinated vegetables and pour peanut sauce over and sprinkle with sesame seeds.
I love this simple delicious dairy free dessert recipe. Experiment with your favorite toppings and flavors when trying this recipe. I love berries with this pudding.
(adapted from Raw Foods for Busy People)
· 1 c cashews (soaked 8 hours)
· 1/2 c coconut water or spring water
· 1 frozen or fresh ripe banana or 1/4 c dates soaked 10 mins
· 2 tbsp raw carob or raw cacao powder
· 1 tsp vanilla extract (optional)
· 5 sliced strawberries for garnish
Put all ingredients except strawberries in blender and blend until smooth. Top with fresh berries.
I like ice cream but ice cream hates me. I am lactose intolerant and I’d love to go into all the disgusting details of what that means for my body but I won’t. I had to choose alternatives to dairy. My favorite nut milk is almond. I buy it or I make it myself with soaked almonds, spring water, a high speed blender and cheese cloth.
I have been making unsweetened lately but I have sweeten it with some dates and vanilla extract.
With this milk base I can make vegan and raw treats like soft serve ice dream, shakes, and puddings.
Almond Milk Recipe
· 1 c almonds (soaked in water overnight)
· 3 1\2 c of purified or spring water
· 4 dates (optional)
· 1 vanilla bean or tsp vanilla extract (optional)
· blender (high speed works faster)
· cheese cloth or nut milk bag (I have read that paint strainer bags work too)
Place all ingredients in blender and blend until mixture is white and frothy. Then strain it through a cheese cloth or nut milk bag in a deep wide mouth container. I use a large measure cup.
· 1c almond milk (or any raw, vegan milk)
· 1 and 1/2 frozen bananas
· 1 tsp vanilla extract or 1 vanilla bean (cut in half and scoop out seeds)
· 2 ice cubes
· 1 tbsp raw cacao powder
· 2 tbsp maple syrup (or raw sweetener stevia, agave)
Vanilla Soft Serve Ice Dream (adapted from Raw Foods for Busy People)
· 2 frozen bananas
· 1/4 c almond milk ( or your favorite raw vegan milk)
· 2 tsp vanilla extract
· 2 tbsp maple syrup (or raw sweetener like stevia, agave)
Place all ingredients in food processor with s-blade and process until smooth.