Raw Corn Chips

About this recipe:

These corn chips are the perfect transitional food if you decide to go all raw for a while and they are delicious with some fresh salsa. These crunchy crispy super thin crackers are naturally sweet and I added a little kick to them by adding some chipotle powder and fresh lime juice, feel free to experiment with different spices. Make sure to buy non-GMO, organic corn on the cob. Cut off the kernels by setting the cob with the tip down in a large mixing bowl, this way you are sure to catch all the kernels as you cut from the end to the tip. Corn is high glycemic so better to stay away if you are diabetic of are fighting candida.

You will need a dehydrator for this recipe.

Ingredients:

• 5 c. corn kernels

• 1/2 c. flax meal

• 1 t. chipotle powder (you can also use a jalapeno if you have one)

• juice of one lime

1. Blend all the ingredients in a high speed blender. The finer you blend it, the thinner you will be able to spread out the mixture.

2. Transfer to two dehydrator sheets lined with Teflex, spread as thin as you can.

3. Dehydrate at 105F for about 4 hours until the top is dry. Place an empty tray on top and flip it over to the other side. Remove the Teflex and dehydrate until completely dry.

4. Break in pieces and store in an airtight container.

Raw Asparagus Carrot Soup

About this recipe:

This soup has an amazing combo of flavors . It is chuck full of essential fiber, enzymes, vitamins and minerals. The beta-carotene in the carrots is essential for cell growth and a strong immune system. The drizzle of olive oil in the soup is essential because carrot is fat-soluble so its nutrition will be better absorbed. Do not worry too much about the sugar content that is present in carrots by keeping it to a bowl a day, your body will be just fine handling this amount. Plus with the super alkalizing effects of the raw asparagus it will give you a nice boost of energy.

Ingredients:

• 1 c. green asparagus, woody ends cut off and cut into 2 inch pieces

• 1 c. carrot juice

• 2 T. raw tahini (or almond butter)

• 1 t. union, chopped

• 1 t. Nama Shoyu or wheat free soy sauce

• pinch of salt & pepper to taste

• drizzle of olive or sesame oil

1. Put the first five ingredients in a high speed blender. Blend just enough to create a smooth soup (over-blending will cause unnecessary oxidation which results in loss of nutrients).

2. Taste and adjust the flavors if needed.

3. Poor into two bowls, drizzle some oil, pepper and salt to taste. Decorate with a tip of an asparagus.

Serves two.

RAW Superfood Buckwheat Snack

About this recipe:

This is a great snack for when you're busy or on the road. Made with the superfoods Goji berries, Cocoa nibs and the mineral -rich antioxidant Hunza raisin it is a guaranteed little power booster.

You will need a dehydrator for this recipe.

Ingredients:

• 2 c. hulled buckwheat, soaked for at least 8 hrs

• 1/3 c. raw cocoa nibs

• 1/2 c. goji berries, blend in a coffee blender into small bits

• Himalayan Hunza raisins, enough to decorate

1. Rinse and drain the soaked buckwheat and transfer to a blender with an S blade. Blend just enough to not break down the seed entirely (this will keep it sticky).

2. Mix in the cocoa nibs and goji berries.

3. Transfer the mixture to a dehydrator tray lined with Teflex sheet.

4. Spread out with a spatula until its 1/4 inch thick.

5. Score with the back of a knife into 2 x 2 inch squares and decorate with Hunza raisins.

6. Dehydrate at 115F for 16 - 24 hrs or until completely dry.

7. Store in an airtight container.

RAW Endive boats with marinated mushroom salad

About this recipe:

I am crazy about these marinated mushrooms, they go great on just about anything. Combined with these endive 'boats' they are perfect party or finger food. This recipe is adapted from the 'I am Grateful' raw book. Shiitake mushrooms are known to lower cholesterol, cleanse blood and has anti-carcinogenic qualities.

Ingredients for the marinade:

• 1 t. jalapeno, finely chopped

• 1 t. fresh ginger, finely chopped

• 1/2 t. fresh garlic, finely chopped

• 2 T. nama shoyu (raw soy sauce)

• 2 t. lime juice

• 1 T. agave nectar

other ingredients:

• 2 belgium endives

• 2 c. shiitake mushrooms, thinly sliced

• handful of mini tomatoes, quartered

• handful of mixed greens or micro greens

1. Place all the ingredients for the marinade in a blender or coffee grinder and blend into a smooth sauce.

2. In a bowl, place the mushrooms and marinade together and refrigerate for at least one hour.

3. Cut the back end of the endives and peel each leave off. If you are not eating it right away, it is best to rub some lime juice on the back end of the leave to prevent the leave from turning.

4. Mix the greens and tomatoes together and spread out in the endive boats.

5. Top it off with the marinated mushrooms and serve!

Makes about 8 - 10 mushroom boats.

RAW Cheezy Kale Chips

About this recipe:

Chips are irresistible, we all know that. But with these yummy chips made from kale you won't have to feel guilty about indulging. I wouldn't call it a complete meal but definitely a great snack for any time of the day.

You will need a dehydrator for this recipe.

Ingredients:

• 1 bunch of kale, cut into appr. 3 x 3 inch pieces

• Cashew cheddar cheeze from this recipe

1. Wash the kale and dry in a salad spinner.

2. Transfer into a large mixing bowl.

3. Gently massage the cashew cheeze onto the leaves, spreading it evenly around.

4. Transfer to dehydrator trays lined with Teflex sheets. I spread it out over 3 trays.

5. Dehydrate on 145F for one hour, and lower the temp to 115F for another 6 - 8 hours or until completely dry.

6. Store in an airtight container

RAW Jicama Salad

About this recipe:

This is one of those great refreshing summer salads that is super easy to make. If you find it hard to find jicama, try a mexican market. Unfortunately, it is very hard to find organic jicama but thank god it has a tough skin. Make sure to look for mould spots before you buy one. This recipe contains mango so if you are concerned about your sugar intake just leave it out!

Ingredients:

• 1 softball sized jicama, peeled and shredded with a mandoline

• 1 red bell peppers, sliced

• 1 mango, sliced / diced

• 1 large handful of cilantro, chopped

• extra virgin olive oil

• pepper & salt to taste

optional (if in season):

• pomegranate seeds

• dressing made with 1/2 pomegranate juice and 1/2 olive oil

1. Add the jicama, bell pepper, mango and cilantro in a large mixing bowl.

2. Drizzle with olive oil or pomegranate dressing.

3. Decorate with optional pomegranate seeds.

Serves two.

RAW Coconut Curry Soup

About this recipe:

Another raw soup that is excellent for a hot day. Its packed with fresh ingredients and is therefor a good source of fiber and vitamins. Takes little time to prepare and you don't even need to know how to cook, just blend everything into a smooth delicious soup.

Ingredients:

• 1 avocado, diced

• 1/2 cucumber, diced

• 1/2 red bell pepper, diced

• 1 medium heirloom tomato, diced

• juice of 1 lemon

• 6 T. raw coconut oil

• 1 garlic glove, minced

• 2 handfuls of cilantro

• 3 T. yellow curry powder

• 1 T. salt

• 1 c. coconut milk (preferred fresh, otherwise canned)

1. Blend all ingredients until smooth and silky.

2. Garnish with some fresh cilantro and black sesame seeds.

3. Eat right away.

Makes 4 portions.

Nori Salad Wraps

About this recipe:

My dear friend Sandra came up with the brilliant idea to make these nori wraps when eating salad. Its a super handy way to transport the greens to your mouth. You can basically make it with any kind of salad (or filling) you want, just make sure you dry the ingredients,  you don't want the nori to become soggy.

Ingredients:

• 4 - 6 raw nori sheets

• handful of arugula

• 1 carrot, julienned

• 1/2 of a small cucumber, julienned

• 1 (watermelon) radish, julienned

• 1/2 red bell pepper, julienned

• 1/2 avocado, diced

• 1 heirloom tomato, diced

• some olive oil

• squeeze of lemon

• squeeze of miso mayo

• pepper & salt to taste

1. Prepare the salad by mixing all the ingredients.

2. Lay a nori sheet flat on a dry surface.

3. Scoop a royal portion of the salad on the nori sheet. Make sure to leave some room on the corners (see photo).

4. Fold each corner in, just like an envelope. You can use a toothpick to keep it together.

5. Enjoy right away.

RAW Coconut Ice Cream

About this recipe:

For a long time I was such a big fan of store bought coconut ice cream, but it sure hurt my wallet. I was able to score a good deal on an ice cream attachment for my KitchenAid and have been making my own ever since. It is so simple and delish, so dust off your ice cream machine and get to work. You can add anything you want to it, just be creative with flavors!

Ingredients:

• 2 young fresh thai coconuts (you can also make it with canned milk but it won't be raw or alkalizing)

• squeeze of agave

• 1/2 t. salt

• 2 t. vanilla extract (glycerine based)

you can add to your liking:

• handful of chopped fresh mint leaves

• 1/2 squeezed lime

• juice from fresh ginger root

• stevia for extra sweetness

• carob chips

• raw cocoa nibs

1. Open the coconut, strain the water into the blender and scoop out the fresh young meat with a metal spoon. To see how click here.

2. Blend both coconut water and meat until smooth and silky, this is how you create fresh young coconut mylk!

3. Add the salt, vanilla and the squeeze of agave. Just remember that anything frozen will taste less sweet, so sweeten accordingly.

4. Prepare the ice cream in your ice cream machine. If you don't have one, I think you can just set in in the freezer too...see what happens.

5. If you are adding any kind of chunks, such as cocoa nibs, do so at the end of the ice cream cycle. They say about two minutes before the end.

6. Eat right away as a delicious sorbet or freeze for a solid ice cream.

7. I toasted up some almond slivers and tossed some carob nibs on top....to die for.

Two $1.50 coconuts will yield a ton of ice cream, about 4 times the amount of a store bought tub.

Cashew Cheddar Cheeze

About this recipe:

We all know that cheese is not the best thing to eat, yet its irresistible. I came across this recipe for a nut 'cheeze' that tasted shockingly close to the real thing. The nutty cheese flavor is accentuated by nutritional yeast, which is safe to eat when you have candida. It is a great source of B complex vitamins and amino acids. Nice to spread it on a cracker...or two.

Ingredients:

• 1/2 red bell pepper

• 1/4 c. filtered water

• 1 c. raw cashew nuts

• 1 T raw tahini

• 2 T nutritional yeast

• 1.5 t. high mineral salt

• 2 t. union powder

• 1 clove of garlic

• 2 T lemon juice

1. Blend in a blender with an S blade until a smooth consistency. Add more water if it feels too thick.

2. Store in an air tight container for up to two weeks, although it probably won't last that long.

Spring Rainbow Salad

About this recipe:

What a happy time of the year it is. There's all this amazing spring produce that looks like a color explosion after the somber winter months. This is definitely my favorite salad for this season. I really got into making salad dressing with avocado as a creamy base, try it for yourself, I think you will love it as much as I do.

Ingredients for the salad:

• Salad mix of choice, I used arugula and fava greens.

• 2 watermelon radishes, peeled and thinly sliced (use a mandoline if you have one)

• 1/2 avocado, diced

• small handful of fresh mint

• 1 blood orange, peeled and sliced in bite size bits

• handful of raw macademia nuts

• pepper & salt to taste

For the salad dressing:

• 1/2 avocado

• juice of one orange

• juice of half a small lime

• small handful of cilantro, chopped

• 1/4 inch of a jalapeno pepper, minced

• 1 spring union, chopped

• dash of olive oil

• freshly ground pepper

1. Toss all the salad greens together in a large mixing bowl.

2. Combine all the dressing ingredients in a blender and blend until smooth. Season with pepper to taste.

3. Coat the salad leaves with the dressing, divide onto plates or bowls.

4. Decorate the salad with blood orange, mac nuts and avocado. Salt & pepper to taste.

Makes 2 meal salads or 4 side salads.

Good Morning Fruit Shake

About this recipe:

This delicious alkalizing fruit shake is an ideal way to start your day. It is always best to consume fruit on an empty stomach, it will help detoxify your system and will give you a great boost of vitamins, fiber, protein and energy for the rest of the day.

Ingredients:

• 2 kiwi's, peeled

• 1 sour apple, pitted

• 1 c. filtered water

• 2 shots of outdoor grown wheat grass, I get mine frozen

• 1 açaí berry smoothie pack, I prefer the unsweetened one

1. Put the kiwi's, apple and water in the blender, blend until smooth.

2. Add the wheat grass shots and açaí berry pack, transfer to glass.

3. Enjoy right away.

RAW Easy Traveling Powerbar

About this recipe:

It is always really hard to travel when you have dietary needs. These little power bars are super easy to make and will keep well in your cool lunch box. This is a no bake recipe and doesn't require a dehydrator!

Ingredients:

• 1/2 c. raw almonds

• 1/4 c. flax meal

• 1/2 c. raw shredded unsweetened coconut

• 1/4 c. raw cashew butter

• 1/4 c. puffed brown rice (serial section)

• 1/4 c. raw sunflower seeds

• 1/4 c. raw coconut butter

• 2 t. glycerine based vanilla extract

• pinch of salt

Optional:

• 1.5 oz. raw cocoa butter

• .75 oz. raw cocoa powder

• .75 oz. mesquite

• tiny squeeze of agave nectar

1. Chop the almonds in a blender with an S blade until fine.

2. Add the flax meal, coconut, cashew butter and salt. Mix. Transfer to large mixing bowl.

3. Melt the coconut- and cashew butter using the double boil technique, make sure to not overheat/burn it.

4. Add the melted buttes to the mixture and blend well.

5. Poor mixture in a 6 x 6 glass pyrex dish that is lined with wax paper.

6. Set in the freezer to harden.

Chocolate frosting:

7. Using the double boil technique, melt the cocoa butter, make sure to stir often and don't overheat. Turn off the burner but leave the bowl in the warming water.

8. Add the mesquite, cocoa powder and agave. Mix into a smooth chocolate. Leave the bowl in the pot of warm water to keep the chocolate in liquid form.

9. Take your pyrex dish out of the fridge and poor the chocolate on top.

10. Set in the freezer, score the chocolate with a knife after ten minutes, return to freezer until completely hardened. Wrap individually in wax paper.

Makes 8 small or 4 large power bars.

Best kept refrigerated or frozen until consumed.

RAW Cucumber Papaya Soup

About this recipe:

This wonderful cold soup works great in summer as a quick refreshing lunch. Papaya is full of proteolytic enzymes that helps digestion.

Ingredients:

• 1/2 green papaya, pitted and diced

• 2 cucumbers, diced

• thumb of ginger, minced

• 1 garlic clove, peeled & minced

• lime to taste

• black sesame seeds

• sesame oil

• optional: add freshly ground mint leaves

1. Blend papaya, cucumber, ginger and garlic until a smooth soup.

2. Spread over two soup plates, decorate with black sesame seeds and sesame oil. Spritz with fresh lime, sprinkle with freshly ground mint leaves. Makes enough for two.

Raw Choco-Coco Macaroons

About this recipe:

These choco-coco macaroons are absolutely raw and really really hard to resist. They don't take much effort to make but they take a while in the dehydrator. The result is a macaroon crisp on the outside and chewy on in the interior. Worth the wait. I found this recipe in a raw cookbook called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 3 cups of dried unsweetened coconut flakes

• 2 T. raw cocoa powder

• 1 c. maple syrup

• 1/2 c. coconut butter

• 1 T. vanilla extract

• 1/2 t. mineral salt

1. In a large bowl combine all ingredients and stir well.

2. Using an ice cream scoop or two spoons - spoon rounds of the mixture onto a dehydrator tray lined with Teflex.

3. Dehydrate at 115F for about 24 hours until crisp.

4. Store in the refrigerator for a week or freezer for longer.

Kefir Butter

About this recipe:

Now that you've learned to make your own kefir-sour cream, its easy to make your own kefir-butter, a butter that will have all healthy enzymes still in tact. It will taste better than any butter you've tasted before. All you need is a kitchen machine with S blade and some ice cubes on hand.

Ingredients:

• 2 c. kefir-sour cream

• ice water

1. Put the sour cream in a blender with an S blade. 

2. Blend on high speed, after a while you will notice that the consistency of the sour cream changes. The sour cream will split up in butter fat and butter milk.

3. Poor out the watery substance that has formed. This is the butter milk. You can also save this and use it for baking or cooking.

4. Continue to blend the butter, adding 1/4 cup of ice water (but not the cubes) to it. The ice water will separate all the butter milk from the butter. Strain out and repeat about 4 more times until the strained water is clear.

5. When done, scoop out the butter with a silicon spatula. Press down into a mold. This can be anything, I used a small sauce dish.

6. Press with the back of a spoon into the butter. You will notice that more water will come out of the butter. Strain and repeat until there's no more water.

7. Refrigerate for up to one week. Freeze for longer time.

Milk Kefir

About this recipe:

Milk kefir is a healthy probiotic drink that will help digestion due to its beneficial bacteria and enzymes. Store bought kefir is often cultured after pasteurization and has a ton of added sugar. Pasteurizing milk will destroy all healthy bacteria so when you make your own kefir, make sure to use raw dairy only. To read more about raw dairy click here.

Ingredients:

• 1 T. milk kefir grains, I got mine on Ebay.

• 1 c. fresh raw milk, room temperature

1. Sterilize a glass jar by submerging it in boiling water for 5 minutes. Take it out of the boiling water and set it on the counter. Cool for a minute.

2. Poor in the milk. Make sure the hot glass does not make the temperature of the milk rise to more than 80F. 

3. Mix in your kefir grains, screw on lid, shake lightly.

4. Wrap the jar in a towel and set the jar inside your oven with only the oven light on. This will make sure of a constant temperature of 72F. 

5. After 8 hours you want to shake up the glass to agitate the grains.

6. After 24 hours you will have a nice soured kefir. Take it out of the oven.

7. Strain out the kefir grains with a clean plastic strainer. Transfer the fresh strained kefir to a clean jar. Put the grains back in the brewing jar and repeat process.

8. Leave the freshly strained kefir out on the counter for another 24 hours. This will give the vitamins a chance to fully get to work.

9. Drink right away or refrigerate. You can repeat this process every day to make sure you have a fresh glass of kefir a day.

To find out more about kefir go to Dom's kefir making page.

Kefir Sour Cream

About this recipe:

Once you made a good batch of milk kefir it is really easy to make other cultured dairy goods such as a probiotic kefir sour cream. Just make sure you use raw, unpasteurized cream  as a starter. Kefir sour cream can also be used to make amazing tasting kefir-butter.

Ingredients:

• 3/4 c. raw cream

• 1/4 c. freshly strained milk kefir

1. Put the cream in a clean glass container.

2. Add the kefir and Stir with a wooden spoon. Put the lid on the container but don't seal airtight.

3. Leave out for 12 to 24 hours at room temperature.

4. Seal jar airtight and refrigerate.

To learn more about kefir making visit Dom's kefir making page.

RAW Kale Salad

About this recipe:

Kale is really healthy, specially when consumed raw. It has a ton of carotenes, vitamin C and B6, and many minerals including copper, iron and calcium. Its also a good source of dietary fiber.

Ingredients:

• 5 stems of kale, curly kind

• 1/2 avocado, diced

• 1 large heirloom or vine tomato, diced

• juice of 1/2 lemon

• 1 - 2 T. olive oil

• pepper & salt to taste

• handful of raw pine nuts for garnish

1. Pluck kale leaves off the stems, shred leaves into bite sized pieces. Wash thoroughly, add to mixing bowl.

2. Add the olive oil and lemon juice to the kale. Massage with your hands until the leaves become more soft. This could take a couple of minutes.

3. Add the tomato and avocado, toss, drop in bowl(s).

4. Sprinkle with pine nuts and pepper & salt to your taste.

Makes one meal salad or two side salads.

RAW Coconut Cream Pie

About this recipe:

The best coconut cream pie I've ever had was at Cafe Gratitude in San Francisco. Good thing they published the recipe in their cookbook. I made little mini cupcake versions so they are easy to bring to dinner parties or snack on by yourself. For the candida diet its best to replace the date paste for sugar substitute and take it easy with the agave nectar.

Ingredients filling:

1/2 c. coconut milk

1/4 c. fresh coconut meat

1/2 c. raw coconut butter

1/4 c. date paste (soak pitted dates for one hour, drain, blend, add a little soak water and blend into a smooth paste)

pinch of salt

1/2 t. vanilla

1 t. lecithin

dried coconut flakes for decoration

1. Blend coconut milk, meat, dates, vanilla and salt until smooth.

2. Add lecithin and coco butter and blend until smooth. Set aside.

Crust:

1/2 c. almonds, finely chopped

1/2 c. fine almond flour

1 T. date paste

1/4 c. agave nectar

1/2 c. coconut butter, crumbled

3. Blend all ingredients for the crust in a large mixing bowl until thoroughly combined.

4. Take a 12 cup mini muffin pan and drop mixture in with a spoon. Compress by pushing down with the back of your spoon.

5. Drop the filling on top of the crusts. Sprinkle with dried coconut flakes.

6. Refrigerate for at least one hour to harden it.

7. They are kept best in the fridge until consumption. You can also freeze them for longer time.