Guest guest Posted September 10, 2001 Report Share Posted September 10, 2001 INVITATION TO JOIN RAWIMMORTAL'S RAWSOME VEGAN FRUITARIAN EGROUP The most popular raw foods egroup on the internet - over 300 members! If you haven't heard about raw food diets, you will soon. The news is spreading fast as this most ancient way of eating is making new inroads & providing fresh answers for many of the problems of today... What you will find over at Rawimmortal: Conversation, Camaraderie, Raw Foods Information & Self-Health Care Education, Over 500 Website Links, Rawsome Resources, Classes Potlucks & Events across the USA, Networking & Mutual Support with Fellow Raw Enthusiasts, as well as announcements for the upcoming Summer Festival of Raw & Living Foods, to be held in Portland, Oregon June 18-24, 2001: www.rawfoods.com/festival. BOOKMARKS: The world's largest list of raw food website links, including links to organic agriculture, alternative healing modalities, animal rights, colon cleansing, ecology, instinctive eating, justice, naturism, nature cure, natural hygiene, personal sovereignty, spirituality, world peace & many other categories. FILES: Access & share favorite raw recipes, articles, etc. PHOTOS: Create albums & post your own photos for us to see! DATABASE: FAQ, and share your contact information. CHAT: Chat live with other members. CALENDAR: Raw Events Notification: potlucks, lectures, food prep classes, support groups, hikes, etc. Tell all your raw vegan & fruitarian friends to come on over & join us at Raw Immortal! For more information: http://www.rawfoods.com/festival Post message: rawimmortal Subscribe: rawimmortal- Un: rawimmortal- List owner: rawimmortal-owner URL to this page: rawimmortal Did you know that Henry David Thoreau expounds on the virtues of natural living and eating of things in their most alive state, as well as revelling in nature? In his Natural History Essays (Huckleberries) he states: " Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each. Let these be your only diet-drink and botanical medicines. " " Be blown on by all winds. Open your pores and breathe in all the tides of nature, in all her streams and oceans, at all seasons. Miasma and infection are from within, not without. The invalid brought to the brink of the grave by unnatural life, instead of imbibing the great influence that nature is drinks only tea made of a particular herb while he still continues his unnatural life, saves at the spile and wastes at the bung. He does not love life and so sickens and dies and no doctor can save him. " " Growgreen with spring, yellow and ripe with autumn. Drink of each season's influence as a vial, a true panacea of all remedies mixed for your especial use. " -Henry David Thoreau " Every man or every woman is the builder of a temple called 'the body.' We are all sculptors and painters; and our material is our own flesh, blood and bones. Any nobleness begins at once to refine one's features. " -Henry David Thoreau, 1850 " Forbear, mortals, to pollute your bodies with the flesh of animals. There is corn; there are the apples that bear down the branches by their weight; and there are the grapes, nuts and vegetables. These shall be our food. " -Pythagoras, 582 B.C. " A long habit of not thinking a thing wrong, gives it a superficial appearance of being right. " -Thomas Paine (Introduction to Common Sense 1776) " Man is free at the moment he wishes to be. " -Voltaire ***** Does a Raw Food Diet have to be BORING or BLAND? Try the following rawsome recipes, and TASTE FOR YOURSELF! RAW LASAGNA Layer 1: 1 large zucchini 3 c mushrooms Marinate in juice of 3 lemons & 1/4 c olive oil for 4 hours Layer 2: Almond cheese Spruced up with optional: Sun-dried tomatoes Crushed garlic Italian herbs Layer 3 3/4 c sun-dried tomatoes, soaked 2 med tomatoes, seeded & chopped MOCK SALMON PATE 2 c almonds, soaked overnight 1 c celery, finely chopped ½ c green onions, chopped ¼ cup purified water 2 medium-large carrots 3 t lemon juice Dulse, rinsed 1 head romaine lettuce Parsley Run the almonds & carrots through a Champion juicer, with the blank in place, to make a smooth pate. Mix all ingredients except lettuce in a bowl, adding the dulse to taste. Form the mixture into a rounded (or other shape) loaf & garnish with parsley sprigs. To serve, spoon the loaf onto the lettuce leaves & roll them up sushi- style, or optionally, spoon onto halved bell peppers or stuff onto halved bell peppers. SPINACH PIE 2 c walnuts 1 inch piece of ginger, peeled 4 c spinach, minced 1/8 – 1/4 c tahini juice of 2 lemons 1 c mushrooms, sliced 1/4 t nutmeg Nama Shoyu to taste Process walnuts & ginger to a finely chopped consistency. Press into a 10 " pie plate. Quickly process remaining ingredients in food processor. Press into crust. Top with sliced mushrooms in a nice design. Let sit ½ hour before serving. Variation: Add 3 cloves pressed garlic, cayenne & extra lemon juice to spinach instead of nutmeg. 1/2 bunch fresh basil 1/2 bunch fresh oregano Fennel seeds Layer 4: Chopped spinach Layer 1 – 2 – 3 – 4 – 1 – 2 – 3 or however you desire. KALE SALAD 1 bunch of Kale (red, green, or " dinosaur " kale) 1/3 c olive oil Hot pepper sesame oil 2 T Nama Shoyu (unpasteurized soy sauce) Dulse Tomato 2 lemons Tear kale into small pieces. Juice the lemons. Add olive oil & Shoyu & a dash of hot pepper oil. Add dulse to taste. Mix well & pour over kale. Let it sit for a minimum of 1 hour (makes kale more palatable and easily digested). Before serving, chop up tomato and sprinkle it on top. *Variation: top with red bell pepper, corn, shredded carrot, etc. SLAMMIN' SUSHI ROLLS 6 large carrots 4 cups almonds, soaked 24 hours 6 ribs of celery 1 habenero pepper 1 cup green onions 1 large yellow onion 3 oz dulse flakes, rinsed 1 oz powdered dill 2 lemons juiced 1/4 cup water ----------- Very ripe avocado (1 avocado makes 2 rolls) Raw Nori sheets (I use 2 per roll since they get soggy) Run the carrots, almonds, celery, and habenero through your juicer, using the open blank. Chop the onions and dulse in a food processor using the s-blade until fine. Mix ingredients in a bowl, adding the dill, lemon juice and water. Spread over raw nori to about 1/4 " thickness, covering the sheet up to 3/4 " from the top. Cut strips of avocado and place them near the bottom of the roll so they stretch side to side. Roll up from the bottom (squeeze in a maki roller if you have one). Gently cut in half and the halves into thirds (be careful, raw nori tears easily). Enjoy! CARRO-CADO MASH Ingredients (2 servings) 6 to 8 large fresh carrots 1 large red or yellow bell pepper 1 large or 2 small ripe avocados 1 oz. whole dulse leaf Soak the dulse in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand Slice up the bell pepper into strips. With the blank plate installed, run the carrots through a Champion juicer, collecting the juicy pulp in a bowl. Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp. Add the dulse and bell pepper to the carrot-avocado mixture, and serve. Optional: scoop out bell pepper and stuff with the carrot-avocado mixture. YUCATAN FRUIT SALAD 2 c pineapple chunks 1 small jicama, peeled & chopped 1 large mango (not too soft), cored, skinned & chopped 1 t jalapeno pepper, chopped 2 T cilantro leaves, minced & packed 1 lime, juiced 1 t poppy seeds Put fruit chunks in a bowl. Put jalapeno chunks through a garlic press & press juice onto the fruit, discarding fibers. Add remaining ingredients & chill. ALMOND CORN CHOWDER 2 c corn, cut off cob 1 ½ c Almond Milk 1/4 c avocado, diced 1 T onion, minced 1 t Nama Shoyu (unpasteurized soy sauce) 1/2 t cumin Puree well in blender. Top each serving with a garnish of paprika & minced fresh cilantro or dill & minced jalapeno if you like spicy. EVERYBODY'S FAVORITE CRACKERS 1 cup of sunflower seeds, soaked 1 cup of walnuts, soaked 1 cup of almonds, soaked 1 cup of cashews 1 cup of filberts, soaked 1-2 cups of red onion, chopped 1/2 cup of sundried tomatoes ground up in coffee grinder 1/2 cup of flax seed(combined with enough celery juice to soak it in) 3 teaspoons cumin seed 1 teaspoon of dill 2 teaspoons celtic sea salt 1 teaspoon sweet curry 1 teaspoon dulse flakes Combine all the spices, onion and salt with the flax seed and mix. Then combine all the nuts and mix well. Run mixture through the Green Power or Champion Juicer. Spread mixture on teflon sheets. Make fairly thin. After sheets are in dehydrator several hours score with a pizza cutter to make squares so they will break more easily into pieces when dry. Dehydration time is about 15-24 hours, depending on thickness. TOMATO BASIL SAUCE 3 c tomatoes, seeded & chopped 1/2 c packed basil leaves, chopped 2 garlic cloves, pressed Pulse chop basil & garlic in processor. Add chopped tomatoes & pulse 5 quick times until just mixed. DATE LEMON SAUCE Good dip or sauce for fruits. 10-15 fresh dates, pitted Fresh lemon juice Pure water Blend dates with lemon to make a thick sauce, and then add water to reach desired consistency. Variation: Add fresh ginger juice. INDIAN RAITA Chop equal amounts: Tomatoes Red onions Cucumbers Season with a little: Sea salt Cumin PANDORA SAUCE Blend: 4 T sesame seeds 1 clove garlic, pressed 3 med limes, juiced 3 T brown rice vinegar 2 T extra virgin olive oil 2 T almonds, minced 2 t tamari 1 t sesame oil Pinch chile powder or cayenne Quote Link to comment Share on other sites More sharing options...
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