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Herbal Truffle Risotto | Fruit Gazpacho
Ravioli | Creamy Coconut Vinaigrette
Spiced Grapefruit Pear Cooler

 

Herbal Truffle Risotto

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Recipe from Going Going Gone RAW

 

Serves 2-4

Ingredients

• 2-1/2 cups wild rice (unsoaked)

Sauce

• 1 Tbs white truffle oil
• 2 Tbs coarsely chopped red bell pepper
• 1-1/4 tsp fine Sea, Celtic or Himalayan salt
• 1 tsp fresh thyme
• 1 Tbs chopped chive
• 3/4 cup water
• 1-3/4 cup cashews (soaked)

Everything Else

• 4 cups bloomed rice (after scoring and soaking)
• 1 Tbs nutritional yeast
• 1-1/2 tsp black pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup halved cherry tomatoes
• 1/2 tsp finely chopped thyme
• 1/2 tsp finely chopped rosemary
• 1/8 tsp fine Sea, Celtic or Himalayan salt
• 1 Tbs white truffle oil
• 3/4 cup diced Crimini mushrooms (optional)

Directions

Place unsoaked wild rice in the food processor and “score” it by processing for 2 full minutes. To get the rice to “bloom,” transfer it to a large bowl and fill with water, until rice is covered by about 2 inches. Allow to soak for several hours (up to 12) or until grains begin to open and soften. Rice will still be somewhat firm and perhaps a bit chewy. Rinse and use immediately or store in the fridge.

Prepare the sauce by blending all ingredients in a blender until smooth and creamy. Set aside.

Next, mix the remaining ingredients in a large bowl. Add the sauce and mix well. Serve immediately or store in the fridge.

Makes a fantastic meal in and of itself.

 

Fruit Gazpacho

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Recipe from Going Going Gone RAW

 

Ingredients

• 1 cup cubed pineapple, about 1/4 pineapple
• 1 cup cubed jicama, about 1/4 jicama
• 1 cup cubed mango, about 3/4 large mango
• 1 cup peeled and quartered cucumber, about 1 cucumber
• 1/2 cup finely chopped cilantro
• 3/4 cup diced yellow onion
• 1 cup diced tomatoes, about 2 tomatoes
• 1/2 cup or about 6 dates, packed

Broth

• 2 Tbs lime juice
• 3/4 cup orange juice
• 1 cup tomatoes, coarsely chopped, about 2 tomatoes
• 3 Tbs agave
• 1/2 cup cilantro
• 1 tsp jalapeño
• 1/4 cup pineapple
• 3 Tbs yellow onion
• 1/2 tsp apple cider vinegar/coconut vinegar
• 2 tsp salt
• 1-1/2 cups water

Directions

First, prepare the jicama, cucumber, tomato, and mango. Place in a bowl and mix. Then add the minced onion and cilantro. Toss. Add the chopped dates and pineapple and toss again. Set aside.

To prepare the broth, blend the lime and orange juice, pineapple, vinegar, salt, and agave first. Blend till smooth, starting at a low setting and gradually increasing the speed until smooth. Then add the cilantro, tomatoes, jalapeño, and onion. Pulse three times or until the soup contains fine but visible particles of cilantro and tomato. Finally, pour the broth over the fruit mixture and stir slightly. Chill or serve immediately.

 

Ravioli

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Recipe from Going Going Gone RAW

 

Ingredients

Cheese

• 2 cups truly raw soaked cashews (see appendix for soaking chart)
• 1 tsp probiotic blend (NCP brand preferred)
• 1/4 cup water or more if needed
• 1/2 tsp fine Himalayan, Sea or Celtic salt

Pasta

• 2-3 zucchini

Sauce

• 1-1/2 cups vine ripe tomatoes
• 1/4 cup green onions/scallions
• 1/4 cup sundried tomatoes, soaked 2-4 hours
• 1/2 tsp onion flakes
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp fresh garlic
• 1/2 tsp dried thyme
• 1 Tbs and 1 tsp mild pressed olive oil
• 1 Tbs and 2 tsp agave
• 1-1/2 tsp fine Himalayan, Sea or Celtic salt

Parmesan Cheese

• 1/3 cup pine nuts
• 1/8 tsp (half 1/4 tsp) fine Sea, Celtic or Himalayan salt
• 2 tsp nutritional yeast
• 1/8 tsp (half 1/4 tsp) black pepper

Directions

First, prepare the cheese by processing all ingredients in the food processor. Pause to scrape down the sides occasionally, then continue until the mixture resembles ricotta. Scrape into a bowl or glass container and set aside for 4 to 5 hours, depending on the air temperature. The cheese will develop a slightly tangy flavor when it has fermented. Leaving it on or near an active dehydrator will cause it to ferment more quickly.

Next, peel and cut the ends off the zucchini. Use a mandoline to cut very thin, moon-shaped slices. If not thin enough, the slices will not properly fold to hold the filling. If you do not have a mandoline, a peeler can be used. If you’re going to serve the ravioli immediately, sweating the zucchini is not necessary but if you plan to refrigerate and then serve the ravioli, sweating will prevent the dish from filling up with water.
Meanwhile, prepare the sauce by blending all ingredients on high in a blender till smooth. Set aside.

To assemble the ravioli, use a teaspoon to smear about a $ tsp of cheese onto each slice of zucchini, then fold it in half like a tiny taco. Place a drop of sauce on each just before serving. Garnish if desired with parmesan “cheese.”
Combine all ingredients in a coffee grinder and grind till the mixture resembles dry parmesan, a few seconds.

Serve alone or with a salad.


 

Creamy Coconut Vinaigrette

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Recipe from Taste Test Raw

 

Prep: 30 mins

Ingredients

• 1/2 cup Thai young coconut meat
• 1/4 cup coconut or apple cider vinegar
• 1/2 tsp umeboshi paste
• 1/2 tsp hemp oil
• 2 tsp fresh minced garlic
• 1/2 cup water (filtered or spring)
• 1/4 cup agave or coconut syrup
• 1 tsp salt (Himalayan, Celtic, or Sea)
• 1/4 cup olive oil

Directions

In a blender at high speed, process all ingredients except olive oil. After contents have blended well, add 1/4 cup olive oil slowly to emulsify.

Serve with choice of salad.


 

Spiced Grapefruit Pear Cooler

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Recipe from Taste Test Raw

 

Prep: 30 mins, Difficulty: Medium

Ingredients

• 3 cups pink grapefruit juice
• 1 cup pear
• 2 cups water
• 1/4 cup agave or maple syrup
• 1/8 tsp ground cloves

Directions

In a blender at high speed, process 3 cups pink grapefruit juice, 1 cup pear, 2 cups water, 1/4 cup agave or maple syrup, and 1/8 ground cloves.

Strain with cheesecloth or nutbag.
Place in refrigerator and chill.