Blackberry Crisp ( learnrawfood.com )

4 cups fresh or thawed and drained frozen blackberries

3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained

1 tablespoon freshly squeezed lemon juice

2 cups Crumble Topping

Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 2 1/2 cups of blackberries, and stir gently until well combined.

To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 1 1/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Refrigerate for at least 1 hour before serving. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

Blueberry or Cherry Crisp: Replace the blackberries with 4 cups of fresh or thawed and drained frozen blueberries or pitted cherries.

Peach Crisp: Replace the blackberries with 4 cups of fresh or thawed frozen peach slices. Add 1/8 teaspoon of ground nutmeg to the filling if desired.

Raw Crumble Topping (learnrawfood.com )

2 cups raw walnuts or pecans, unsoaked

1⁄2 cup unsweetened shredded dried coconut

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon salt

1⁄2 cup raisins, unsoaked

8 pitted medjool dates, unsoaked

1⁄4 cup whole cane sugar, coconut sugar, or maple sugar (optional, for a sweeter topping)

Place the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over process. Add the optional whole cane sugar and process briefly. Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Blueberry pie (learnrawfood.com )

3 cups Almond Crust

4 cups fresh or thawed and drained frozen blueberries

3/4 cup pitted Medjool dates, soaked in water for 10 minutes and drained

1 tablespoon freshly squeezed lemon juice

Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that its edges are flush with the rim. Put the crust in the freezer for 15 minutes.

Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender and process until smooth. Transfer to a medium bowl, add the remaining blueberries, and stir gently until well-combined.

Remove the crust from the freezer. Add the blueberry filling and press down with a rubber spatula. Refrigerate for at least 1 hour before serving. It will keep in the refrigerator for 3 days.

Blackberry or Cherry Pie: Replace the blueberries with 4 cups of fresh or thawed and drained frozen blackberries or pitted cherries.

Almond Crust (learnrawfood.com )

2 1⁄4 cups Almond Flour

3⁄4 cup pitted medjool dates, unsoaked

1⁄4 teaspoon salt

Place all the ingredients in a food processor fitted with the S blade and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over process. Stored in a sealed container, Almond Crust will keep for one month in the refrigerator or three months in the freezer.

Olive Tapenade (learnrawfood.com )

1 cup pitted black or green olives

2 tablespoons capers

4 teaspoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried

1 teaspoon crushed garlic

Dash ground pepper

Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.

Sweet Orange Cream Sauce (learnrawfood.com )

1 cup soaked cashews

3/4 cup freshly squeezed orange juice

2 tablespoons agave nectar

Put all the ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Sweet Orange Cream Sauce will keep for 3 days.

Sweet Lemon Cream Sauce: Replace the orange juice with 1/4 cup of freshly squeezed lemon juice and add 1/2 cup of water.

Sunflower Seed and Sun-dried Tomato Pâté (learnrawfood.com )

1 cup soaked sunflower seeds

1/3 cup sun-dried tomatoes, soaked for 2 hours in water and drained

2 tablespoons water

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon crushed garlic

1/4 teaspoon salt

Dash cayenne

1 tablespoon minced red or green onion

2 teaspoons minced fresh dill, basil, or parsley

Put the sunflower seeds, sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Not Tuna Pâté (learnrawfood.com )

1/2 cup soaked sunflower seeds

1/4 cup soaked almonds

2 tablespoons water

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon salt

1 1/2 tablespoons minced celery

1 tablespoon minced onion

1 tablespoon minced fresh parsley

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.

Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.

Pesto (learnrawfood.com )

2 cups basil leaves, stemmed and firmly packed

1/4 cup extra-virgin olive oil

1 teaspoon crushed garlic

1/4 teaspoon plus 1/8 teaspoon salt

1/4 cup pine nuts, walnuts, or pecans

Put the basil, oil, garlic, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not over process; flecks of pine nuts should be visible throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.

Marinara Sauce (learnrawfood.com )

1 ripe tomato, chopped (about 1⁄2 cup)

1⁄2 cup sun-dried tomatoes, soaked or oil-packed

1⁄2 red bell pepper, chopped (about 1⁄2 cup)

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 teaspoon dried oregano

1⁄2 teaspoon crushed garlic (1 clove)

1⁄4 teaspoon plus 1⁄8 teaspoon salt

Dash black pepper (optional)

Dash cayenne

Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.

Variations

For Puttanesca Sauce: Increase the cayenne to 1⁄8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce.

For Middle Eastern Marinara Sauce: Add a dash of black pepper, ground cardamom, ground cinnamon, and ground cumin.

Stuffed Dates in Marinara Sauce ( learnrawfood.com )

8 pitted medjool dates

3 tablespoons Walnut Paté

2/3 cup Marinara Sauce or Middle Eastern Marinara Sauce

Stuff each date with 1 teaspoon of paté. Press the date halves back together around the paté. Place the Marinara Sauce and the stuffed dates in a small saucepan. Heat for a few minutes on low, stirring gently, until the marinara is warm to the touch. Serve immediately. 

Walnut Pâté ( learnrawfood.com )

1 cup soaked raw walnuts

1 tablespoon freshly squeezed lemon juice

1 teaspoon extra-virgin olive oil

1 teaspoon tamari

1/4 teaspoon garlic powder

Dash salt

1 tablespoon minced fresh parsley

1 tablespoon minced onion

Put the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the parsley and onion and mix well. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.

Curried Walnut Pâté: Add 1/4 teaspoon curry powder.

Pecan Pâté: Replace the walnuts with an equal amount of soaked pecans.

Garden Vegetable Green Smoothie (learnrawfood.com )

1 cup water

1/2 zucchini, unpeeled and chopped

1/2 cucumber, unpeeled and chopped

1 tomato, chopped

2 stalks celery, chopped

1/2 apple, unpeeled and chopped

2 cups chopped Swiss chard, bok choy, or spinach, packed

1/4 lemon, peeled

Put all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Garden Vegetable Green Smoothie will keep for 12 hours

Non-Sweet Green Smoothie (learnrawfood.com )

2/3 cup water

1/4 cucumber, unpeeled and chopped

1/2 stalk celery, chopped

1/2 apple, unpeeled and chopped

1/2 cup chopped kale, packed

1/2 cup chopped romaine lettuce

1/4 cup chopped fresh parsley, packed

1/8 lemon, peeled

Put all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Non - sweet Green Smoothie will keep for 12 hours.

Apple Banana Green Smoothie ( learnrawfood.com/ )

1 cup water

1 apples, unpeeled and chopped

1 ripe banana

2 stalks celery

3 cups baby spinach, packed

2 cups stemmed and chopped kale, packed

Place all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Apple Banana Smoothie will keep for 24 hours. 

Pear and Parsley Smoothie (learnrawfood.com )

2/3 cup water

2 pears, chopped

1 cup chopped parsley, packed

Put all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Pear and Parsley Smoothie will keep for 24 hours. 

Banana-Grape Green Smoothie (learnrawfood.com )

1/4 cup water

2 cups red seedless grapes

2 bananas

3 cups chopped swiss chard or kale, packed

Put all the ingredients in a blender and process on high speed until smooth. Serve immediately.

Frosty Banana-Apple Green Smoothie ( learnrawfood.com )

2 frozen bananas, thawed for 5 minutes

3/4 cup water

1 apple, unpeeled and chopped

8 leaves kale, chopped

Break the bananas into 2 or 3 pieces. Put all the ingredients in a blender and process on high speed until smooth. Serve immediately.

Chocolate Green Smoothie ( learnrawfood.com )

1 1/4 cups water

2 bananas

4 pitted medjool dates, soaked in water for 10 minutes and drained

3 1/2 tablespoons unsweetened cocoa powder

3 cups chopped spinach or Swiss chard, packed

Put all the ingredients in a blender and process on high speed until smooth. Serve immediately. 

Buckwheat Cutlets (Evolving With Raw)

1 cup of buckwheat (sprouted for 1 day)

1/4 cup water

1/4 cup grated carrot

1/4 celery, small dice

3 raw mushrooms

1/4 cup zucchini, small dice

1 tbs. olive oil

1 garlic, finely minced

1 tsp. thyme

1 tsp. of fresh ginger (grated)

3 tbs. flax seed, ground

salt, pepper to taste; fresh herbs

Directions: there are 2 options to “cook” these cutlets in order they were “raw”, — “cook” them either in dehydrator or in the oven, — t 105F until cutlets have some light crust (about 3 hours). You may cook it at t 300F for about 20 min or so (until you get some light crust), but some enzymes will die because of the high temperature.

Put the buckwheat and 1/4 cup of water in the blender and pulse it repeatedly to break it down into very small pieces (but don’t puree it!). Add the celery, zucchini, mushrooms and pulse to combine.

Put the “dough” into the big plate and combine with grated carrots, flax seeds, seasoning, and grated ginger. Mix it well and shape into small cutlets.