Karine's Raw Food Recipes

For those of you who asked for the recipes that Arabella and I enjoyed on Tuesday, Karine was kind enough to share them with us. THANK YOU KARINE!! Enjoy!!!

Crudites with sunflower seed pate

1 1/2 cups raw sunflower seeds, soaked overnight, and then allowed to
sprout for 3 hours
1/2 cup fresh squeezed lemon juice
1/2 cup chopped onion
1/4 cup tahini
1/4 cup tamari or 1 teaspoon sea salt
3 tablespoons chopped parsley
1 clove garlic
1 teaspoon fresh ginger

Process the above ingredients through a food processor using an S
blade. Serve on sandwiches or on salad. Add some chopped celery for a
tuna-salad substitute.

Zucchini Pasta with Sun-dried Tomato Marinara Sauce:

*For the zucchini, you can use a Spiralizer or vegetable peeler to
make a more “linguine” type noodle.

Sauce:

2 Cups tomato, chopped
1 Clove garlic
½ cup fresh basil leaves
¼ cup olive oil
½ lemon, juiced
1 teaspoon pitted dates
1 teaspoon oregano
½ teaspoon rosemary
1 teaspoon sea salt
3 tablespoons sun-dried tomatoes

Blend everything together in high-speed blender, adding sun-dried
tomatoes last. They will absorb excess moisture and make your marinara
sauce thicker.

Raspberry Ganache Fudge Cake:

http://www.youtube.com/watch?v=KVe0vz5tBtw
So you can see how it’s made step-by-step!

Raw Cacao Truffles



¾ Cup Raw Cacao Powder
2 Cups Ground Organic Raw Almonds
¾ Cup Raw Agave Nectar
½ Cup Raw Cacao Nibs
Pinch of Celtic Sea Salt
1 Cup Dried Organic Unsweetened Coconut Flakes

Combine all ingredients except for the coconut flakes in a large bowl and mix thoroughly. Roll up your sleeves, take a small amount of the mixture, and roll small balls between your palms. Add your love! Dip each ball in a separate smaller bowl containing the coconut flakes.

You can freeze or refrigerate the truffles overnight to harden them. I keep them cold until they are ready to serve.

She also provided me with additional recipes to try:

Raw Sunflower Banana Energy Balls

½ Cup Ground organic Raw Almonds
2 Tablespoons Raw Almond Butter
2 Medium mashed ripe Bananas
1 Cup Raw Sunflower Seeds
½ Cup Raw Organic Cocoa Nibs
Pinch of Celtic Sea salt
Additional Raw Sunflower Seeds for coating

Combine all ingredients in a large bowl and mix thoroughly. Roll up your sleeves, take a small amount of the mixture, and roll small balls between your palms. Add your love! Dip each ball in a separate smaller bowl containing the additional sunflower seeds and coat them.

You can freeze or refrigerate them overnight. I keep them cold until they are ready to serve.

SPROUTED LIVE HUMMUS


1 cup sprouted chickpeas, rinsed and drained
1 garlic clove
¼ cup lemon juice
2 tbsp raw tahini
¼ cup pine nuts
1 tbsp ex-virgin olive oil
½ cup parsley, chopped
¼ tsp cumin
1 tbsp nama shoyu
Pinch Himalayan sea salt
Pinch of cayenne
1/3 cup purified water

Blend all ingredients in the food processor or until smooth, adding more water, if necessary.

MEXICAN BURRITOS

Wrap: 6 large romaine leaves

Filling: 1 ripe avocado
1 zucchini, diced
1 large ripe tomato, diced (no seeds)
½ cucumber, diced
¼ cup fresh corn kernels
¼ cup lentil sprouts
2 green onions, finely sliced
½ cup red and green pepper, diced
1 ½ cups finely shredded cabbage
2 tbls fresh cilantro, minced
¼ tbls cayenne pepper
¼ tbls celtic sea salt

Combine all of the filling ingredients in a large bowl and stir well. Spoon each serving into a lettuce leaf and roll up. Filling can be stored in the fridge for up to 24 hours.

TACO MEAT

2 ½ cups almonds, soaked and rinsed
1 cup cilantro, packed
3 garlic cloves
2 green onions, chopped
1 yellow bell pepper
1 red bell pepper
2 tbsp cumin
¼ tsp Himalayan Crystal salt
1 ½ tbsp chili powder
½ tsp coriander
Juice from 2 lemons
Juice from 1 lime
1 Jalapeno, minced
12 dried tomatoes, soaked
½ tbsp virgin olive oil
Pinch of Cayenne

Blend all ingredients in a food processor using the S blade until thoroughly mixed, but still coarse textured. Spoon meat on romaine leaves and roll up, or lay on top of salad.

HEMP PESTO

Blend in food processor with S blade:

2 cups hemp seeds
2 garlic cloves
2 cups fresh basil, chopped
2 tbsp raw tahini
2 tbsp miso
2 tbsp hemp oil
pinch of Himalayan sea salt

Garnish with chopped basil, toss with zucchini pasta or salad