Raw Pumpkin Pie Cheesecake Russell James

Pumpkin Pie Cheesecake

Makes one 7” cheesecake

Crust

1/4 cup coconut flour
1 1/2 cup pecans*
1/4 cup oat flour
7 apricots, diced
1/2 cup raisins, diced
2 tbsp coconut sugar
1/2 tsp lemon juice
3 tbsp coconut oil
1 tsp coconut butter

- Grind all ingredients in a food processor.

- Press into the cheesecake pan.

*I like to soak the pecans for 4 hours, then dehydrate them at 105 degrees F for 10 to 12 hours, to make them more digestible and less heavy.

Filling

1 3/4 cups cashews, soaked for 20 minutes
1 cup diced pumpkin flesh
1 cup carrot juice
1/4 cup honey or coconut nectar
1 tbsp lemon juice
2 tsp lecithin
Pinch salt
1 vanilla pod scrapings
1/2 cup melted coconut butter
2 tsp mixed spice*

*If you can’t get mixed spice, use pumpkin spice or refer to recipe below- 

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

- Pour over base.

- Set in fridge and allow to set for 4+ hours, preferably overnight.

- Serve with a scoop of your favorite vanilla ice-cream.

*Mixed spice varies, depending on country and brand.  If you have pumpkin spice, use that.  Or you can use the following recipe to make your own mixed spice:

1 tbsp cinnamon, ground
1 tsp coriander, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
1/4 tsp allspice, ground
1/4 tsp cloves, ground

The Vegetarian Diet for Kidney Disease Review

Got a kidney problem?

I just received this book "The Vegetarian Diet for Kidney Disease" from Basic Health Publications by Joan Brookhyser Hogan, R.D.

Joan Brookhyser Hogan, R.D. is a registered dietitian and board certified renal nutrition specialist.

This book is easy to navigate through and recipes looks simple to prepare. Talks about the stage of kidney disease. Joan Brookhyser has put together a total resource for kidney disease and the diet needed to maintain and preserve kidney function.

The chapter titles are:

The Benefits of Vegetarianism, The Stages of Kidney Disease, Common Problems associated with Chronic Kidney Disease, Kidney Disease and Other Disorders, The Kidney-Diet Link, Making Your Diet Plan, Herbs Vitamins, Minerals, and Other Natural Supplements, Meal Plans, Recipes.

In this book you will learn the types of kidney disease, learn about the important numbers you will need to manage your diet and kidney-disease progression (GFR). There are testimonies of people with kidney disease throughout the book. Some of the common problems associated with kidney disease like thirst, taste, constipation, itching and many more she goes into depth talking about each one. Goes over carbohydrates, heart disease, high blood pressure, cancer, lupus. What diet has to do with the kidneys. How the diet is different at each stage of kidney disease. Talks about Steven, a 60 year old man with stage 4 kidney disease and after one month of doing the recommended diet of Joan Brookhyser R.D. he got himself down to stage 3 kidney disease. Helps you become a label reader and goes over your vitamin and supplements. Meal plans are already done for you and recipes look easy to prepare.

The appendix A has helpful information to monitor you blood values. A spot to track your progress and a great in depth resource in the back of the book.

There is so much in depth information for kidney disease here. Helps every step of the way!

If you or someone you know has chronic kidney disease this book is a must have. It's like a manuel for kidney disease.

Click here to purchase from the publisher Basic Health with fast shipping.

Tofu Xpress Vegan Kitchen Tool Review

I was throughly excited when I was received this Tofu Xpress to review. I could wait to put it to the test. Could it really squeeze out all that excess liquid and better yet I had another idea!

When I make my vegan lasagna recipe, I use frozen spinach and I struggle to drain the liquid out of it when it is thawed that I loose part of the spinach down the drain.

Here you can see both the tofu and spinach have excess liquid I can just pour off after I use the Tofu Xpress. This tool is a keeper in my kitchen!

Italian Pesto Almond Torte Raw Food Recipe

Living Light Cafe's
Italian Pesto Almond TorteChef Cherie SoriaLiving Light
FORT BRAGG, CA

(Serves 6 to 8)

Seasoned Almond Cheese
1 cup almond cheese (recipe follows)
1 tablespoon light miso paste
1 teaspoon nutritional yeast
Pinch of nutmeg
Pinch salt

Living Light Café Nut Cheese
2 cups blanched almonds or raw macadamia nuts, soaked in water for 8 hours
1 cup or more water
1/4 teaspoon probiotic powder

1. Blend the almonds and water in a high-powered blender, adding more water, if necessary, to achieve a smooth, creamy texture.
2. Select a pint-size (or larger) strainer (a plastic berry basket works great), and line it with cheesecloth, allowing several inches of the cloth to drape down around the sides. Set the strainer on top of a shallow baking dish, and pour the nut batter into the cheesecloth. The baking dish will catch the liquid as it drains from the cheese. Fold the excess cheesecloth over the top of the cheese, and place it in a warm (not hot) location to ferment for 8 to 12 hours. (Less fermentation time is required in warmer weather).
3. After about 2 hours of fermenting, place a weight on top of the cheese to help press out more of the excess liquid. (An ideal weight is a jar of water.)
4. After the cheese has fermented to suit your taste, it may be stored in a sealed glass container in the refrigerator for up to one week.

Variation
Pine Nut Parmesan: Substitute pine nuts, add 1 teaspoon salt, and blend, as directed. Spread 2 cups of the batter on a dehydrator tray lined with a non-stick sheet and dehydrate at 105 degrees for 12 -18 hours, or until crisp. Scrape the dehydrated batter off the sheet and refrigerate in a glass jar for up to 1 month. Use as a topping for pastas and salads.

Basil Pesto
2 cups fresh basil leaves, tightly packed
1/4 cup pine nuts
1 tablespoon olive oil
1 tablespoon flax oil
1/2 teaspoon crushed garlic
1/2 teaspoon salt

Season the cheese and mix well.
To make the pesto, place all of the ingredients in a food processor outfitted with the “S” blade and purée, leaving the mixture a little bit chunky. Chill for an hour or more before assembling the torte.
To assemble the torte, drape a 2- to 3-cup mold with damp cheesecloth. Evenly pack a third of the cheese into the bottom of the mold. Next, layer half of the pesto into the mold. Firmly pack the pesto into place. Evenly pack another one-third portion of the cheese on top of the pesto.
Gently and firmly place the remaining pesto on top of the cheese. Firmly pack the pesto into place. Spread the remaining cheese on top of the pesto, and press firmly and smoothly into place.
To serve: Fold the cheesecloth back to expose the cheese, and invert the serving plate on top of the torte-filled mold. Center the plate carefully. Holding the plate and the torte together, turn the plate over and remove the cheesecloth and the mold, exposing the beautiful torte, now centered on the serving plate. Arrange crudités or crackers around the sides of the plate.
Store in an airtight container in the refrigerator for four to five days.
Photo and recipe

Quinoa Tabbouleh

Alkaline Foods!

TABBOULEH

1/2 cup sprouted quinoa

1/2 cup diced cucumber

2 green sliced onions

1/2 cup seeded and finely diced red bell pepper

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

DRESSING

2 tsp fresh lemon juice

2 tbsp extra-virgin olive oil

1/4 tsp sea salt

Directions:

To make the tabbouleh, place all the tabbouleh ingredients in a mixing bowl. Mix well. To make the dressing, whisk together all the dressing ingredients. Set aside. To serve, divide among four serving bowls, & serve with a side of dressing. Makes 2 cups.

The health benefits of quinoa:

• High quality protein
• Great source of riboflavin
• Antiseptic
• Not fattening
• Gluten-free
• Alkaline-forming
• Smart Carb

recipe featured in Ani’s Raw Food Essentials as posted on Natural Zing
 

Sweet Basil with Spiralized Zucchini and Marinara Sauce

One of my favorite meals is zucchini pasta and it's a great alkaline foods recipe!

Here is a recipe from Dr Rick and Karin Dina, D.C. 

I took thier classes at Living Light Culinary Institute. 

Science of Raw Food Nutrition.

SAUCE

2 medium fresh tomatoes (2 cups chopped)

6 soaked sun dried tomatoes (1 ounce dry or 28.3 g)

½ tsp. dried oregano or other Italian spices

1 medjool or other type of date

¼ ripe avocado

PASTA

2-3 zucchinis

Directions:

Blend fresh tomatoes, spices, date, and avocado in blender, then add soaked sun dried tomatoes and blend until smooth. For a lower fat recipe, leave out avocado. For garlic lovers, add ¼ clove of fresh garlic. To make zucchini pasta, use a vegetable spiralizer. In general, for spiralizing, squash or zucchini that is younger is better, as they create softer noodles. Add the noodles to a bed of sweet basil and top with marinara sauce, chopped bell pepper, and chopped heirloom tomato.

Health benefits of zucchini:

• Maintains low blood sugar
• Curbs overeating
• Lower cholesterol
• Anti-Inflammatory
• Heat attack and stroke prevention
• Lower blood pressure
• High in Manganese

Basic Nut or Seed Milk

Always soak your nuts or seeds overnight

Start with

1 cup raw seeds or nuts
3-5 cups water
vanilla (opt)
dates or stevia for sweetener

Rinse the soaked nuts of seeds to remove phytic acid, which is not digestible nor is a source of inositol or phosphate if eaten daily.

Blend all ingredients in your high powered blender. I use a Blendtec! My favorite.
I use gallon size paint strainer for my nut milk back. They work great!

I dehydrate the pulp for nut or seed flour for raw cakes or crackers. Store in jars.

A healthy source of protein, fats and enzymes.

Some of the health benefits of almonds:

Cholesterol-lowering effects
Reduce heart disease
Vitamin E
Potassium
Magnesium

Carob Frappuccino Non Dairy Smoothie RAW FOOD

1 cup raw almond milk
1 heaping tablespoon raw carob powder
1 heaping teaspoon Cafix coffee substitute
1 tsp vanilla
stevia to taste (can use 1 tablespoon agave, honey or pure maple syrup
7 pecans for a variation (opt)

Blend!

Eat Raw Eat Well Douglas McNish

400 Raw, Vegan and Gluten-Free Recipes
There are many types of foods you can make in this cookbook that you will be amazing they are raw!

Douglas McNish is an executive chef, cooking teacher and raw food consultant, who is passionate about sharing his knowledge.

Recipes include hearty breakfasts to get your day off to an energized start, satisfying soups, nourishing salads, sumptuous main courses and decadent desserts to indulge even the most discriminating sweet tooth.

I'm very impressed with this raw food cookbook with 32 full page color photos. I can tell this cookbook came from a executive chef. Easy to follow and easy ingredients yet divine recipes. Whether your a beginner or experienced cook you will enjoy this cookbook.

Making Herbs Simple Vol. 1

If you have not been to the Bulk Herb Store and want to learn how identify herbs in your own back yard. Here is a step-by-step DVD  that shows you how to wash, dry, and store herbs. Shoshanna shows you how hands -on steps of making poultices, tinctures and much more. Great tips!

You will learn step by step

• How to find and identify herbs in the wild
• How to dry and store herbs
• How to prepare various tinctures
• How to prepare a poultice

Special Features

• Herbal Hair Treatments
• Making Herbal Teas

Vegan for the Holidays Book Review

Vegan for the Holidays: Celebration Feasts for Thanksgiving Through New Year's Day

Vegan for the Holidays 

Celebration Feasts for Thanksgiving through New Year's Day by Zel Allen

You ever wonder what to replace that turkey and the fix in's with? Although this cookbook is not raw it's vegan and you will find delicious recipes for your favorite holiday. Thanksgiving, Christmas, Hanukkah, Kwanzaa, and the New Year. Ideas for tempting appetizers, yummy soups, sinful desserts, salads, side dishes, magnificent main dishes and beverages are all featured in this classic vegan holiday cookbook. 

Contents

Dedication

Acknowledgments

Introduction

Thanksgiving Gone Deliciously Vegan

Christmas Spirit Is in the Air

Haukkah: A Celebration of Lights, Latkes, and Dreidels

Reflections on a Vegan Kwanzaa

Happy New Year Soup and Chili Bash

Glossary

Index

About the Author

Yin-Yang Thanksgiving Pate

Stuffed Tomatoes with Edamane Pate

Sesame appetizer Balls

Garlicky Chestnut Butter

Cranberry-Pear Compote

Curried Kabocha Soup

Butternut Squash, Beet, and Apple Soup

Lemony Carrot Soup

Pomegranate-Apple Salad with Ginger and Mint

Thanksgiving Phyllo Pie

Pisachio and Sweet Pea Torte with Roasted-Tomato Aioli

Savory Lentil Terrine with Mushroom-Wine Sauce

Autumn Vegetable Roast

Harvest Succotash

Orange-Ginger Glazed Carrots

Golden Squash Concerto

Chestnut-Smothered Brussels Sprouts

Roasted-Butternut Sunset

Red Cabbage and Apple Stir Fry

Baked Maple Sweet Potatoes

Mashed Potatoes with Onion-Chardonnary Gravy

Savory Sourdough and Wild Rice Stuffing

Savory Chestnut and Fruit Stuffing

Holiday-Ready Apple Crisp

Williamsburg "Pumpkin Pie"

Satin Whipped Cream

Oatmeal Crumb Crust

Easy Pumpkin Tofu Cheesecake

Apples 'n' Cream Pie

Flaxseed Pie Crust

Pumpkin-Apple Nog

Tijuana Tofu Cocktail

Jolly Green Christmas Tree

Almond and Olive-Stuffed Brussels Sprouts

Tangy Cranberry Soup

Pear and Butternut Bisque with Cranberry-Pear Compote

Winter Almond Chowder

Spinach Salad with Beets and Pomegranates

Maple-Dijon Salad Dressing

Cranberry-Pomegranate Dressing

Tahini-Dijon salad Dressing

Upbeet Chestnutty Potato Salad

Pistachio-Edamame Salad

Santa's Swanky Salad

Tomato-Pine Nut Pie with sweet Potato and Nut Crust

Shiitake Tornadoes in Cashew-Cream Sauce

Holy Mole Posole

Savory Chickpea Yule Log

Wild Rice and Chestnut Pilaf

Christmas Carrot Wreath

Brussels sprouts Go Seoul Searching

Glazed Beets in Maple-Balsamic Sauce

Garliky Roasted Cauliflower

Old Saint Nick's Wicked Walnut Cookies

Almond Thumbprint Cookies

Pumpkin-Pine Nut Cookies

Pistashio Paradise Cookies

Santa's Favorite Panforte

Chocolate Truffle Mousse with Cranberry Spalsh

Spiced Cranberry Nog

Wassail

Hot Mulled Grape and Pomegranate Punch

Sweet and Sour Cabbage Borscht

Mushroom-Barley Cholent

Carrot and Sweet Potato Tzimmes

Old World Vegetable Goulash

Potato Latkes with Tofu Sour Cream and Applesauce

Tofu sour Cream

Beet Latkes

Raisin-Nut Cabbage Rolls with Sweet and Sour Sauce

Horseradish Coleslaw

Cranberry and Winter Fruit Relish

Hanukkah Gelt Stir-Fry

Eggplant with Creamy Beet and Horseradish Sauce

Pear and Walnut Compote with Choco-Wafers

Cranberry Apple Strudel

Curried Pumpkin-Peanut Soup

Groundnut Stew

Mac 'n' Cheese

Jamaican Jerk Tofu

Jamaican Rice and Peas

African Pumpkin Stew

Southern Cornbread

Hoppin John

Mustard Greens with Tempeh Bacon

Okra Creole

Sweet Potato Pie with Cashew-Ginger Cream

Easy Pie Crust

Caper-Stuffed Dates

Tofu Skewers

Skewered Artichokes

Apple and Bacon Morsels

Red-Robed Kalamatas

Sweet Potato Puffs

Asian Pea-Pistachio Butter

Homemade Parmesan

Tempeh Bacon-Stuffed Mushrooms

New Year Logs in Spicy Pecan Gremolata

New Year's Resolution Soup

White Bean and Root Vegetable Soup

Sweet Potato Soup

Mulligatawny Vegetable Soup

Barn-Burner Chili

Sicilan Chili, Two Ways

Old Fashioned Chili

Hot Spiced Cranberry Punch

Brandied Holiday Nog

Happy New Year Glogg

Hazelnnut- Cranberry Bread Pudding with Creme Anglaise

Apricot, Date, and Hazelnut sticky Pie

Cinnamon-Peanut Butter Torte

Chewy Ginger Cookies

Old Fashioned Lemonade

I quit drinking lemonade when we go out years ago and it was my all time favorite! A nice cold, icy glass of fresh lemonade. Lemons are alkaline and very cleansing! This one is quilt-free. 

3 lemons (juiced)

2 1/2 cups water

Stevia to taste
ice

It might vary how much water you add and how many lemons you juice. So I just do this by taste. I just love stevia old fashioned lemonade!

Lemon juice can promote healthy digestion. Great for the liver. Lemon juice is high in calcium and vitamin C so it's great for your immune system. Lemon juice is a natural diuretic. Lemon juice daily can dissolve gallbladder and kidney stones.

Vitamins include
Vitamin A
Vitamin B
Vitamin B2
Niacin
Folate
Panothenic Acid
Vitamin B6
Vitamin C
Vitamin E

Minerals
Potassium
Phosphorus
Magnesium
Calcium
Sodium
Iron
Selenium
Manganese
Copper
Zinc

Chia Pudding QUICK and EASY!

This is one of my favorites to make. Great omega 3 (EFA's) and protein source! I take it when we go hiking because it gives you energy.
Chia helps balance your blood sugar and it's a dieter's dream come true. Keeps you full for hours and cuts cravings. Excellent source of calcium.

Cabbage Salad with Creamy Avocado Dressing

Here is a great salad that is completely alkaline. Fast and easy. 

This one I always make as I go so I will give you ingredients. 

Green Cabbage

Cilantro

Tomato

Avocado

Lemon Juice (fresh)

Garlic Powder

Himalayan Pink Salt

Slice and have your salad in a bowl. In another bowl take a whole avocado and mash it and start adding by taste garlic powder, salt and any other seasoning you might like. I added about 3 teaspoons lemon to this guacamole basically and tossed with my salad. 

You can add cucumber also which is one of the most alkalizing of the vegetables. 

Artisan Vegan Cheese by Miyoko Schinner Book Review

Here is another book published by Book Publishing Company. This cookbook is a complete book on vegan cheese. This cookbook by Miyoko Schinner is not completely raw but many of the recipes are raw and wow can you get ideas on vegan cheese to try. A must have on the bookshelf. Find it here at Amazon

I get people who tell me they could never give up cheese going on a vegan or raw vegan diet. After almost 19 years of being vegan and the last 4  being on a raw vegan diet, I will tell you I don't miss cheese. Especially since I know how bad it is for me. So even if your wanting to cut down on your cheese consumption why not play around and try new vegan cheeses. Vegan cheese is really amazing!! A few of the recipes include Brie, Boursin, Cheddar, Chevre, Gouda, Gruyere, Monterey Jack, Mozzarella, Parmesan and Provolone.

Artisan Vegan Cheese 

From Everyday to Gourmet

by Miyoko Schinner

Contents

Chapter 1 Artisan and aged Cheeses

Chapter 2 Air-Dried Cheeses

Chapter 3 Meltable Cheeses

Chapter 4 Almost-Instant Cheeses

Chapter 5 Other Dairy Alternatives

Chapter 6 Cheese Sauce and Fondue

Chapter 7 First Courses and Small Plates

Chapter 8 Entrees and accompaniments

Chapter 9 Sweet Cheese Dishes and Desserts

For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, crèmefraîche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrées, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Raw Food Made Easy for 1 or 2 People Jennifer Cornbleet Book Review

Raw Food Made Easy for 1 or 2 People, Revised Edition

Jennifer Cornbleet

Well-known San Francisco Bay area cooking instructor, Jennifer Cornbleet,, shares her favorite no-cook recipes in quantities ideal for one or two people. With Jennifer's essential time-saving techniques and clear instructions, you don't have to toil in the kitchen in order to enjoy nutritious raw food. 

Just think Jennifer's first book was excellent and I think the revised of course is even better. Wouldn't bother me to have both of books on my shelf. 

There are over 50 new recipes including green smoothies. There are beautiful full page color photos sprinkled throughout.  

No long list of ingredients, nor ingredients you can't find in the supermarket yet packed with flavor and like the title says "Raw Food Made Easy." 

Contents

Preface to New Edition

Acknowledgments

Introduction

Kitchen Setup

Raw Basics

Tools and Techniques

Advance Preparation

Breakfast

Juices

Fruits

Green Smoothies

Cereals and Milks

Easy Snacks

Menus for Lunch and Dinner

Lunch and Dinner

Dips, Pates, and Savory Sauces

Soups

Salads

Salad Dressings

Sandwiches

Entrees

Vegetable Side Dishes

Raw on the Go

Dessert

Cakes, Cookies, and Bars

Crisps, Pies, and Tarts

Mousses, Puddings and Sweet Sauces

Shakes, Ice Creams, and Sorbets

Next Steps

Glossary

Index

Resources

About the Author

Other Titles

Dehydrated Tomatoes and Tomato Powder

Raw Buckwheat Bread Russell James Raw Food Recipe

Raw buckwheat bread

The Raw Chef's Recipe Series - The Complete Series
Makes 18 ‘slices’

1/2 cup olive oil
1 1/2 cups sun dried tomatoes
3 cups sprouted buckwheat
1 cup flax meal
3 1/2 cups peeled courgette (zucchini), roughly chopped
2 cups apple, cored and roughly chopped
3 tabblespoons lemon juice
2 avocados
1 large onion
1/2 cup minced parsley

- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Cashew Mayo

1 cup cashews
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons chopped onion
1/4 cup water
1/2 teaspoon agave

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

For the mushrooms pictured…

- Cut portabello mushrooms into thick 1cm wide strips. Marinade them for a couple of hours or overnight in equal parts of tamari and olive oil.

- Arrange them on a dehydrator sheet and dehydrate overnight.

Photos and recipe Russell James The RawFood Chef

Russell James Portabello Kebabs with Asian Slaw

This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.

The Raw Chef's Recipe Series - The Complete Series

Serves 2

For the kebabs

3 large portabellos
1 small red onion
1 zucchini (courgette)
1 yellow bell pepper
1 cup pineapple
3 tablespoons tamari
1 teaspoon freshly grated ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground celery seed
2 tablespoons olive oil
2 tablespoons flax oil
1/4 teaspoon sesame oil (optional)
1/4 teaspoon salt

- Chop the vegetables into 1” squares.


- Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.
- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.
- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

For the Asian slaw

1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienne fine
1/2 a yellow bell pepper, julienne fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful cilantro, minced
2 tablespoons chiffonade mint

- Blend first 5 ingredients in a high-speed blender.


- Combine with remaining ingredients in a bowl.
- Serve with warm kebabs straight from the dehydrator.

Russell James Pesto & Caramelised Onion Pizza

Another one of my favorite Russell James recipes!!

The Raw Chef's Recipe Series - The Complete Series

For the base

500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes

- Grind all ingredients in a food processor until you have a paste consistency.

- Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

- Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

5 large onions, sliced thinly (use a mandoline if you have one)
1 cup soft dates
3 tablespoons tamari
2 tablespoons olive oil
1/4 cup water

- Blend all ingredients except the onions in a high-speed blender, until smooth.

- In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

- Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

2 cups basil
1/4 cup pine nuts
1 tablespoon olive oil
1/4 teaspoon salt
2 teaspoons lemon juice

- Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

10 basil leaves
1 cup sun-dried tomatoes
1 cup tomatoes
2 teaspoons lemon juice
1/4 of a medium onion
1 soft date

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

For the cheese

1 cup macadamias
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup water
1 tablespoon nutritional yeast

- Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

Photo and recipe HERE

Ani Phyo Raw Food Diet Recipe

Easy raw food recipes are my favorite and this one is a keeper! I have peaches in the kitchen all ready to make this wonderful raw dessert. 

Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
(serves 4)

CRUST

• 1 1/4 cup almonds
• 1 vanilla bean, scraped
• 1/2 teaspoon sea salt
• 1  cup pitted and packed medjool dates
• 2 Tablespoons coconut oil or butter

FILLING

• 4 cups Mango, pitted and diced
• 1/4 cup agave syrup

To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.

Sprinkle half of the crust onto bottom of a loaf pan.

To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.

Recipe and photo on Ani's website along with some other great looking recipes. 

The New Enlightened Eating Book Review

Caroline Dupont, a holistic nutritionist. Caroline is senior instruction at the Canadian School of Natural Nutrition and has taught hundreds of food-preparation classes to thousands of students.

Whether cooking for one or trying to please and nourish family members, these tempting recipes are easy-to-prepare and universally appealing.

Although not completely raw "The New enlightened eating" has a wealth of information and many raw food recipes. Caroline goes into making the best food choices that will help you learn about eating whole foods, plant based diet, local foods, raw foods, an alkalizing diet, food sensitivities and eating consciously. Supplementing a whole-food diet with fruit juices, probiotics, superfood powders and antinutrients. 

My favorite chapter would be chapter 2: Beyond Diet: Digestion and Detoxification. A very important aspect of any diet. We all should be aware of this subject for good health. 

Many color photos throughout and the recipes are amazing!! Find "The New Enlightened Eating" here at Amazon. 

Introduction The Heart's Way to Health

Chapter 1 Universal Dietary Principles

Chapter 2 Beyond Diet: Digestion and Detoxification

Chapter 3 Transformation and Balance

Recipes

Chapter 4 Breakfast Dishes and Quick Breads

Chapter 5 Beverages

Chapter 6 Dips and Spreads

Chapter 7 Soups

Chapter 8 Salads

Chapter 9 Sauces, Salad Dressings, and Savory Sprinkles

Chapter 10 Main Dishes

Chapter 11 Side Dishes

Chapter 12 Desserts and Sweets

Appendix A Cooking Beans and Grains

Appendix B Glossary of Select Ingredients

Appendix C Recommended Kitchen Equipment

Appendix D Stocking Your Kitchen and Storage Tips

Appendix E Three Weeks of Quick Dinners