BREAKFAST FOODS

RAW OATMEAL

1/4 - 1/3 cup oats - cover with distilled water and let sit overnight (use pure unprocessed oats)

In the morning add:

1/2 chopped apple
1-2 tbs raisins
1/2 tsp cinnamon
1 tsp raw honey or to taste
Stir and enjoy. This is so much better than cooked oatmeal.

**Note, all oatmeal that you buy is steamed, so it's not really raw. However, this is far better than cooking it. The only place I have been able to find REAL RAW oatmeal is through Gold Mine catalog. Here's how to get their catalog....it's $11.95 for 5#'s of raw rolled oats.....To receive a FREE catalog, call them at 1-800-475-FOOD.

REJUVENATION GRANOLA
From "Rejuvenate Your Life" by Serene Allison

14-16 cups sprouted buckwheat
3/4 c. extra virgin olive oil (I like to use extra virgin coconut oil, or sometimes I just use a wee bit of oil)
3/4 cup raw honey
1 coffee grinder's worth of ground golden flax seeds
2 coffee grinder's worth of ground raw sesame seeds
Lots of dried fruit to taste (raisons, dates, cherries, blueberries, etc.)
Handfuls of raw pumpkin seeds, chopped walnuts, sunflower seeds, etc.
Cinnamon or vanilla (optional)

1. Mix together well and place on mesh dehydrator sheets. (I like to put a teflex sheet underneat tho *catch* the little crumbles that fall through). Only pile high enough on the sheet so you can still fit another tray on top.

2. Dehydrate overnight or until crispy.

TASTY MUESLI

7 medium apples
1 cup of rolled oats
1/4 cup of raisins
1/4 cup almonds (optional)
1/2 teaspoon cinnamon

Cut the apples into wedges and remove the core. Juice the apple wedges and reserve 2 1/4 cups of the juice and 1/2 cup of the pulp. In a medium size bowl, combine the apple juice and pulp with the oats, raisins, almonds and cinnamon; mix well. Cover the bowl and place in the refrigerator. Allow the muesli to soak overnight.

To serve, pour some of the muesli into a bowl and add fresh berries or banana slices.

ENTREE'S

Here is the raw lasagna recipe from the Raw Truth restaurant in Las Vegas:

THE RAW TRUTH LASAGNE
10” x 14” glass dish size

Slice 4 zucchinis in half horizontally then slice them noodle thin with a mandolin or a hand held cheese slicer. Marinate the slices for a few hours in the following:

HERB DRESSING

¼ cup olive oil
1 or 2 cloves garlic
1 T lemon juice
¾ teaspoon EACH dried basil, dried oregano, dried thyme
1/8 teaspoon EACH Celtic salt, pepper, dill, and dried mustard

Make CASHEW RICOTTA CHEESE using the following recipe:

Soak cashew pieces 6 – 8 hours or overnight. Rinse liquid and add fresh water or rejuvelac (superior!) to cover in blender or Vita-mix. Let ferment over night in cheese cloth or a sprout bag set into a colander set in a bowl. Put a dish on top with a weight to squish more liquid out and make a firmer cheese.

3 C. cheese (start with 3 cups dried cashew pieces)
2 T. raw tahini
1 T. chickpea (garbanzo bean) miso
1 T. lemon juice
1 T. grated or dehydrated onion
1 T. grated or dehydrated garlic
1 T. nutritional yeast

Mix ingredients all together by hand.

TOMATO BASIL SAUCE

1 ½ cups fresh tomatoes chopped
1 ½ cups sun-dried tomatoes (soaked 1-2 hours)
¾ cup chopped basil
1 ½ T. lemon juice
1 ½ T. olive oil
4 dates

Blend fresh tomatoes. Add remaining ingredients and blend in short bursts; do not over-blend.

About 2/3 of a bunch of spinach leaves chopped and tossed with the leftover marinade that the zucchini was marinating in. (I made more marinade as there was none left over.) (You will need enough chopped spinach for a ½” layer.)

Thinly sliced mushrooms, either regular mushrooms or crimini or shitake, or portabellas. (If using portabellas it takes two large ones). You need enough mushroom slices to make 2 different layers, single thickness.

HERE IS HOW TO ASSEMBLE THE LASAGNA:

1. Layer one single layer of drained zucchini horizontally.

2. Drop dabs of ½ of the cheese all over the zucchini. Do not try to spread it.

3. Spread ½ of the sliced mushrooms over the cheese in one single layer pushing them down into the cheese.

4. Spread about 1/3 of the tomato basil layer on top of the mushrooms.

5. Layer another single layer of drained marinated zucchini, this time vertically.

6. Dab the rest of the cheese on.

7. Put ½” layer of chopped spinach that has been tossed with the excess marinade. You can press it down lightly onto the cheese or leave it fluffy.

8. Layer the other ½ of the sliced mushrooms.

9. Spread on a thick layer to cover or the remaining 2/3 of tomato basil mixture.

It is best to eat this by cutting each bite with a KNIFE.

**We like to warm this in our Excalibur Dehydrator for about 1/2 hour before eating

KOSHER VEGETARIAN CHOLENT

1 1/2 cups dried large lima beans (1/2 pound)
1 tablespoon organic, extra virgin olive oil
2 garlic cloves, minced
2 medium onions, thinly sliced (we used onion powder)
3 celery ribs, thinly sliced
2 large or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed (we just broke it in half)
**1 1/2 to 2 tablespoons chicken-flavored seasoning
1 tablespoon Paprika
4 cups hot water
Sea Salt

Soak the beans overnight in water to cover, then drain. Or, follow package directions for quick soaking.
In a large skillet, heat the oil and saute the garlic, onions and celery until tender, then add to 3-quart crockpot. Add the potatoes, carrots, beans, bay leaf and paprika. Dissolve the seasoning mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water. Add sea salt to taste. Cover tightly and cook on low 8-10 hours.

Makes 4 very generous servings.

**CHICKEN STYLE SEASONING
From: Adams Table Cookbook

1 1/3 c nutritional yeast
2 t garlic pwdr
1/4 c sea salt
1 T onion pwdr
2 T turmeric
1/4 tsp parsley flakes


Mix all ingredients together.
Store in tightly sealed jar.

VEGGIE STUFFED POTATOES

3 8 ounce baking potatoes
3 ounces marinated artichoke hearts
1 teaspoons extra virgin olive oil
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced tomato
2 garlic cloves; minced
Onion pwdr, Real Salt to taste
2 tablespoons minced kalamata olives
1/2 teaspoon dried oregano
Nutritional Yeast (optional)

1. Preheat oven to 400 degrees F.

2. Scrub and pierce potatoes with a fork several times.
Bake potatoes for 1 hour or until potatoes are tender.
3. Drain marinated artichokes in a colander over a bowl, reserving 1 tablespoon marinade. Chop & set aside.

Heat olive oil (or steam saute veggies in veggie broth) over medium-high heat. Add bell peppers,tomato, and garlic, and saute until veggies are crisp-tender, approx. 5-8 minutes.

Add artichokes, reserved marinade, olives, onion powder, salt and oregano, and saute until thoroughly heated.

4. Split open each potato; fluff pulp with a fork. Spoon 1 cup vegetable mixture into center of each potato.
Sprinkle with Nutritional Yeast if desired.

SPICY FRENCH UNFRIES

1 1/2 pounds small russet potatoes -- scrubbed and cut lengthwise into quarters
1/2 tsp. ground cumin
1/8 tsp. cayenne (or to taste)
Real Salt to taste
1. Coat a shallow baking pan with extra virgin olive oil spray. Arrange potatoes, skin side down, in a single layer in pan; coat cut surfaces with cooking spray.

2. Mix cumin and cayenne; sprinkle over potatoes.

3. Bake in a 400 degree oven until potatoes are golden brown and tender when pierced (about 45 min. - 1 hr.) Season to taste with Real Salt.

Makes: 4 servings.

***You can add any spices you want to vary the recipe.
This is delicious and filling served alongside your green leafy salad!

LIME VEGGIE BURRITOS

These are delicious!!

Marinate the vegetables for four hours to give them a richer, more intense lime flavor.

1 tsp. grated lime peel
1/3 cup lime juice
2 Tbs. organic raw apple cider vinegar
1 Tbs. honey
2 tsp. Dijon mustard
1 tsp. ground cumin
2 cloves garlic, minced or pressed
1 fresh jalapeno chile, seeded and minced
1/2 cup sliced green onions
2 Tbs minced cilantro
* 1 1/2 cups fresh-cut yellow or white corn kernels or 1 pkg. (about 10 oz.) frozen corn kernels, thawed
2 cups cooked (about 1 cup dry) red kidney beans, drained and rinsed
1 medium size cucumber (about 8oz.), peeled, seeded, and finely chopped

* Be sure to use ONLY organic corn.

8 warm tortillas, store-bought or make your own. I use Alvarado Bakery's Sprouted Wheat tortillas, burrito size, very yummy!

To prepare lime marinade, in a nonmetal bowl, stir together lime peel, lime juice, vinegar, honey, mustard, cumin, garlic, and chile. Pour into a large (1 gallon) heavy-duty resealable plastic bag or large nonmetal bowl. Add corn, beans, cucumber, onions, and cilantro. Seal bag; rotate to mix vegetables (or mix vegetables in bowl, then cover airtight). Refrigerate for at least 20 minutes or up to 4 hours; rotate bag (or stir vegetables in bowl) occasionally. Scoop out corn mixture with a slotted spoon; drain (discard marinade), then divide equally among tortillas. Roll up tortillas to enclose filling. Serve with some homemade or organic salsa on top!
Makes 8 servings

VEGETABLE ROLLS