Raw For 30 Days 24/30: "What DO you eat?"

Raw Spring Rolls
by Rachael Van Dyke

Raw For 30 Days Update: All good. Still trying to balance making my food with making my family’s food and to keep everyone happy in the process. Down 8.8 pounds! Waaaahooooo!!!

I feel so GREAT that I don’t want to stop eating this way but it has thrown a wrench into our dinner preparation. Need to find a happy compromise, pretty darn quick! I only have 6 more days…
**********************************************************************************“What DO you eat?”:

I get that question ALL THE TIME! So, I decided to post photos of a Raw Feast. A group of us in West Michigan, get together once a month for a “Rawluck”. We each bring a raw, plant-based dish to share. When you see the photos in today’s post, I don’t think you’ll feel very sorry for me only eating raw this month. He he he.

To answer the question…I can eat A LOT!

Raw Feast

Thank you Rachael and Cameron Van Dyke for hosting.

I’ve included recipes and have given credit where I had the appropriate information.

Raw Bean & Cucumber Dill Salad

Raw Spring Rolls
(by Rachael Van Dyke)
Dehydrated Rice Wraps
(or use romaine leaves)
Marinate 10 minutes:
1/2 Cucumber seeded and matchsticked, 2 Carrots matchsticked
soak in 1/4 C Rice Vinegar,
1/4 t Agave, 1 T plus 3/4 t Lime Juice
Cut up one Mango set aside
Peanut Sauce:
2 T Peanut butter, raw
1/4 C Nama Shoyu, or Mrs. Bragg’s Soy Sauce
1/2 C Basil, torn
1/2 C Mint, torn
1/2 C Cilantro, torn
a splash of the marinade above and mix together
Directions:
Pour hot (not boiling) water in shallow pan, layout all the drained veggies and cut up mango on large parchment paper with a handy paper towel to wipe down. Dip rice wrap in hot water for 5-10 seconds, lift out. It will not fall apart, it will be stretchy! Lay rice wrap on parchment paper, place on it a few of each topping and spread a very little amount of the sauce. Fold up the sides and roll it up tight. It will stick together.
Place on serving dish, chill & serve.

Raw Flax Crax & Seed Cheese
(Links are to my recipes since I did not get a copy of the exact recipes.)

Raw Spaghetti Sauce & Zucchini
(by Rachael Van Dyke)

Raw Stuffed Red Peppers
(by The Michon Family)
Red Pepper
Tomato, carrot, avocado, honey, turmeric, cinnamon, & dill weed
Blend all above in a high-speed blender until smooth.
Spoon into red pepper shells, and garnish with parsley.

Raw Alfredo Sauce with Zucchini Fettuccine
(by Callie England)
2 C Cashew/sunflower cheese
(equal parts cashews and sunnies blended with water)
3 T Nutritional yeast, 2 T lemon juice, 1T White miso, 1/2 t Salt, 1 t peppercorns, 2 T Truffle infused olive oil, 2 T Olive oil, 1 Garlic clove
Blend all above in a high-speed blender until smooth.
Spoon over zucchini ribbons.

Raw Basil Pesto with Tomatoes and Mushrooms
(by Seth Schellenberg)

Veggie Slaw
(by Diane Baum)
Slaw:
Beets, parsnips, turnips, carrots, broccoli, and cauliflower.
Dressing:
EVOO, raw red wine vinegar, lime juice, garlic and sea salt.

Raw Watermelon & Blueberry Salad

Strawberry Romanoff
(by Juliano in RAW: The Uncook Book)

Chocolate Mousse Cake
Crust:
3/4 C Oat flour, 1 1/2 C Cashew flour, 6 T Cacao powder, 6 T Maple syrup, 1 1/2 t Vanilla extract or Vanilla bean, 9 T Water, 3 t Lemon juice, Pinch of salt, and Raspberries for garnish.
In a large bowl, mix all of the above throughly.
Dehydrate at 115* for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Teflex sheet.
Dehydrate for 8 more hours.
Mousse:
2 C Cashews (soaked in water for at least 3 hours), 1 C Coconut oil, 1/2 C Cacao powder, 1/2 C Maple syrup, 1 C Water, 2 T Ginger root, 2 t Lemon juice,
Pinch of salt.
Blend all of the mousse ingredients in a high-speed blender until smooth
and set aside.
Pour into dehydrated base on a ring with wax paper so it does not stick. Chill for a few hours & serve.
*Use raw agave in place of the maple syrup.

Raw Strawberries with Cashew Honey Cream

Raw Apple Betty

Raw Red, White & Blueberry Pudding
(by Frank Boppel)
Bottom Layer:

1 Quart Strawberries

5 or 6 pitted Medjol Dates

1 C Water (or as needed)

Combine half of the strawberries with the dates and water in a high-speed blender.
Blend until smooth. Slice the remaining strawberries. Put the blended mixture in the bottom
of a small casserole dish and top with the strawberry slices.

Middle Layer:

2 C Cashews, raw

1 C Maple syrup or Honey

1 C Water (or as needed)

Blend together the cashews, sweetener, and water in a high-speed blender. Add as much water as is needed to achieve thick cream consistency and blend very smooth. Pour or spoon over strawberry layer.

Top Layer

1 lbs Blueberries

4 pitted Medjol Dates

1 Tblsp Coconut Oil

1/3 cup water (or as needed )

Blend about 1/3 of the blueberries with the dates, coconut oil and water in a high-speed blender. Pour this over the cashew layer and freeze dish for at least 1 hour. Top with remaining blueberries before serving.

*I believe this was originally Dan’s recipe. I made a few modifications from the above. I added no water at all to the fruit layers and not even to the cashew cream. However, I did soak the cashews before blending them.

If I only had to eat one thing for the rest of my life, it would be…

Spicy Mexican Chocolate Mousse
(by Frank Boppel)
– .5 Ounces dried, Irish Moss
(note: Rinse really well in cold water and let soak for at least 20 min in warm water, will yield 3.15 Oz wet moss)
– 1 C Hemp Seed Milk
(note to make hemp milk: 1 C Hemp Seeds to 3 C water and blend,
no need to strain)
In a high speed blender, blend well, stopping to scrape down the sides.
Blend well.
Add to the blender:
– 1 C Hemp Seed Milk
– 1/8 C Hemp Seeds (Optional to make it extra creamy, not needed though)
– 3/4 C Honey or Pure Maple Syrup
– 3/4 C Cacao Powder
– 1 T Vanilla Powder
– 1/8 t Sea Salt
– 1 T Kev’s Ceylon Cinnamon powder
– 1/4 t Nutmeg
– 1/4 t Allspice
– pinch of Cayenne
Blend well, stopping to scrape down sides of blender.
Finally Add:
– 1/2 C slightly warmed Coconut Oil
– 2 T Lecithin (we prefer Healthforce Nutritionals)
Let set up in refrigerator for a few hours or overnight.
Serve as a parfait, pie or tart. Garnish with a few Cacao nibs, goji berries, chopped almonds, a bash of cinnamon or a drizzle of raw chocolate sauce.