Eating Raw!

I've decided to spend some time embracing a Raw Diet. I've been a Vegetarian for 25 years so I'm used to saying no to certain foods. This is a regime where you don't eat anything that's Cooked or Baked.
For me it's strictly a new option to lose and maintain weight loss.

Avocado Toast:

Sour Dough Bread, toasted (I've recently discovered that Sour Dough Bread is a better choice than Whole Wheat Bread because it's better for a Healthy Gut.  I've been researching Health issues about how important a Healthy Gut is to our overall Well Being. 

Cashew Butter or Cream Cheese
Mashed Avocados

Option: I like to top it with a Poached Egg.

Spread the Toast with some Butter  or Cream Cheese and top with Avocados.
Sprinkle with Salt and Pepper or Lemon Pepper to taste.



Cold Cucumber Soup:

4 Cucumbers, peeled and cubed. Additional for Garnish.
1 Clove of Garlic, minced
Turmeric to taste (about 1/8 tsp)

Fresh Chopped Dill for Garnish.

Place all ingredients in a Food Processor and Pulse until Pureed.
Refrigerate for 30 minutes to 1 Hour before serving.
Top with additional Cucumber Cubes and Fresh Chopped Dill.


Zucchini Marinara:

8 Zucchinis, peeled and diced.
1 C Fresh Diced Tomatoes
2 Green Onions. Use the entire Onion, sliced thin.
1 Clove of Garlic, minced.
Fresh Oregano, Rosemary and Basil for Garnish.
Salt and Pepper to taste

Mix well in a Large Serving Bowl.



Cucumber, Avocado and Red Onion Salad:

1 Cucumber, peeled and diced and Seeds removed.
1 Avocado, diced.
1 Small Red Onion, diced
2 TBS Hemp Seeds
1/8 tsp Cayenne
2 TBS Shredded Coconut

Mix all together in a Serving Bowl.


Raw Pad Thai:

1 Zucchini, peeled, seeds removed and Julienned.
2 Carrots, peeled and Julienned.
1 Red Bell Pepper, Julienned.
3/4 C Edamame
3 Green Onions, thinly sliced.


Dressing:

1 Clove of Garlic, minced.
1/4 C Almond Butter
2 TBS Fresh Lime Juice
2 TBS Water
2 TBS Maple Syrup (Sugar Free is an Option)
1/2 TBS Sesame Oil
1/8 tsp Ground Ginger (the Powdered version)
Whisk together in a Mixing Bowl and transfer to a Jar.

Prepare the Vegetable ingredients in a Serving Bowl, top with the Dressing, according to Taste and Toss to Combine Well. Or Serve the Dressing on the Side for Individual Servings.



Raw Mushroom Salad: (1 Serving)

5 Button Mushrooms, sliced.
1 TBS Olive Oil
1/2 TBS Sesame Oil.

Toss together in a Bowl and Serve.



Kale, Shiitake Mushroom Salad:

6 C Chopped Kale or Mixed Lettuce
2 TBS Olive Oil
6 Shiitake Mushrooms, sliced thin
2 tsp Apple Cider Vinegar
1 tsp Sesame Oil
1/8 tsp Salt

Toss well in a Serving Bowl.



Raw Beet with Cashew Butter

Cashew Butter
A Bunch of small Fresh Beets, thinly sliced or Canned Beets, thinly sliced.
(we buy vacuum packed Beets)
1 Apple, peeled, cored and diced.
a Handful of Walnuts
Fresh Julienned Basil Leaves.

Arrange some Sliced Beets on a Plate.
Top with a Dollop of Cashew Butter.
Top with more Sliced Beets.
Top with Apples, Walnuts and Basil.



Caprese Salad:

Tomato Slices
Mozzarella Cheese Slices
Walnuts, Cashew Butter and Basil Leaves.
( I make homemade Pesto and spread it on the Cheese Slices instead of the Cashew Butter.
Top with Balsamic Vinegar and a bit of Olive Oil.



Raw Zucchini Roll Ups:

1 Zucchini,  thinly sliced on a Mandoline.
Raw Asparagus Spears (just a bit longer than the width of the Zucchini.
Green Onions, cut to the length of the Asparagus Spears.
Cream Cheese
Chopped Fresh Dill
Salt and Pepper to taste.

Lay the Zucchini Sliced on a Flat Surface.
Spread with some Cream Cheese.
Top with some Dill.
Salt and Pepper.
Add some Asparagus Spears and Green Onion at one end of the Zucchini Strip and Roll up tightly.
Transfer to a Serving Platter.



Romaine Leaf Boats:

1 Head of Romaine Lettuce, separate the leaves.

Customize the Filling:
1/2 C Hummus
1 C Halved Cherry Tomatoes, seeds removed.
1/2 C Alfalfa Sprouts
1 C Shredded Carrots that have been Peeled.
3/4 C Thinly Sliced Red Cabbage.
1 Avocado, cubed.

Open one Leave and fill with your favorite toppings.
Top with an Oil and Vinegar Dressing.


Hot Chocolate Truffles:

1 C Old Fashioned Oats
1/2 C Walnuts, chopped
12 Soft Medjool Dates, chopped.
3 TBS Cocoa Powder and Additional for Rolling.
2 TBS Flax Seeds
1/2 tsp Cinnamon
1/8 tsp Cayenne
1/8 tsp Salt
1 - 2 Tbs Almond Milk or Non Dairy Hazelnut Coffee Creamer.

In a Food Processor:
Oats
Walnuts
Pulse just to combine.

Add:
Dates
Pulse just to combine.

Add:
Cocoa Powder
Flax Seeds
Cinnamon
Cayenne
Salt
Pulse for about 1 minute to create a Dough Ball.

Form Balls and Roll them in additional Cocoa Powder.

Serve immediately or Freeze (they Freeze well)

Enjoy!
Peace in the Kitchen!