Raw food borsch
400 g beet
280 g cucumbers
200 g tomatoes
200 g sweet pepper
120 g cabbage
100 g celery stalk
1 clove garlic
2 sprigs of parsley and dill
30 ml lemon juice
30 ml olive oil
a handful of parsley leaves for ice
salt and freshly ground black pepper
1. Place parsley leaves in ice cube trays and cover with drinking water. Freeze completely. 2. Cut the tomatoes, bell peppers, celery, cabbage and half of the cucumbers into thin strips. Grate half of the beets and carrots on a fine grater. 3. Squeeze the juice out of the remaining vegetables. Mix it with prepared vegetables, chopped herbs, lemon juice, olive oil and 400 ml of drinking water, preferably artesian water. Season with salt and pepper. Serve over ice.
Raw lasagna
600 g beet
80 g parsley leaves
60 ml olive oil
20 ml lemon juice
1-2 garlic cloves
100 g peeled sunflower seeds
200 g sweet pepper
120 g peeled pumpkin seeds plus for garnish
120 ml olive oil
120 g carrots
1-2 sprigs of dill and parsley
salt and freshly ground black pepper
1. Whisk all pesto ingredients in a blender until smooth. Season with salt and pepper. 2. Whisk all the bell pepper sauce ingredients in a blender until smooth. Season with salt and pepper. 3. Peel and cut the beets into thin large slices. Place the slices on top of each other, alternately smearing them with sauces. Garnish with pumpkin seeds.
Raw food pizza
100 g flax seeds
50 g unroasted peeled almonds
50 g onion
1 pinch each dry thyme and rosemary
20 g of olive oil
50 ml of drinking water, better than artesian
50 g raw cashews
10 ml olive oil
1 sprig of parsley
5 ml lemon juice
20 ml of drinking water, better than artesian
Xnumx g pitted olives
1 clove garlic
10 g peeled sunflower seeds
2-3 buds of capers
5 g onion
10 ml olive oil
30 g bulgur
10 g sun-dried tomatoes
1 pinch each dry thyme and rosemary
10 ml lemon juice
30 g peeled tomatoes
10 g pomegranate seeds
some cilantro and tarragon leaves
10 g tom-yan paste
arugula, watercress and chard for garnish
1. Soak flax seeds and almonds for 24 hours. 2. Soak cashews for 24 hours. 3. Soak Bulgur for 24 hours. 4. For the base, add finely chopped onion, thyme, rosemary and olive oil to the almonds and flax. Grind the mixture in a blender until smooth. Season with salt and pepper. Put the “dough” on the parchment, form a thin round layer and dry it in the oven at 45 ° C, 1 hour. 2. Prepare the fillers during this time. 5. For nut cheese, add olive oil, lemon juice, salt and pepper to cashews. Whisk in a blender until smooth. 5. For the olive paste, beat all the ingredients in a blender until smooth. Season with salt and pepper. 6. For the bulgur filling, whisk the bulgur, tomatoes, thyme, rosemary, lemon juice, cilantro, tarragon and tom yam paste in a blender until smooth. Add the pomegranate and stir. 7. Place the fillings on a crust and garnish with herbs.
Raw food burger
200 g flax seeds
100 g unroasted peeled almonds
100 g onion
1 pinch each of thyme and rosemary
40 g of olive oil
100 ml of drinking water, better than artesian
100 g sweet pepper
50 g walnuts
100 g avocado pulp
20 g onion
80 ml coconut milk
160 g tomatoes
40 g lettuce
120 g cucumbers
120g Raw Cashew Cheese
120 g sweet pepper
salt and freshly ground black pepper
1. Soak flax seeds and almonds for 24 hours. 2. Add finely chopped onion, thyme and rosemary, olive oil to the almonds and flax. Season with salt and pepper. Whisk in a blender until smooth. Put the “dough” on baking paper, form 4-6 round cakes and dry in the oven at 45 ° C, 1 hour. 3. At this time, for the sweet cheese sauce, beat all the ingredients in a blender until smooth. Season with salt and pepper. 4. For the filling, cut tomatoes, cucumbers into thin circles, pepper into thin strips. Divide the vegetables in half the scallions, brush with the pepper sauce, add the nut cheese and cover with the remaining tortillas.
Raw cheesecake
400 g unroasted almonds
70 g cocoa beans.
200 g dates
1 vanilla pod
2 g sea salt, better than Himalayan
100 ml of drinking water, better than artesian
200 g raw cashews
20 ml lemon juice
70 g vanilla
40 ml olive oil
250 g pomegranate seeds
100 ml freshly squeezed pomegranate juice
Xnumx agar agar
mint leaves for decoration
1. Soak the almonds and cashews separately for 24 hours. 2. For the crust, whisk the almonds with the vanilla seeds and the rest of the ingredients in a blender until smooth. Put the resulting “dough” in a round detachable form in an even layer, lined with baking paper. 3. Soak the agar-agar for 15 minutes. Whisk together with the rest of the ingredients except the pomegranate in a blender until smooth. Add half the pomegranate seeds, stir and place on the crust. Chill in the refrigerator for at least 1 hour. Garnish with pomegranate seeds and mint leaves.