6 cups thinly sliced red cabbage (1/2 large cabbage) 1 large onion, sliced thin 1 teaspoon sea salt 1 tablespoon caraway seeds 2 teaspoons liquid aminos, or nama shoyu or additional sea salt Place vegetables in bowl, add sea salt, caraway seeds and Liquid amino's evenly over vegetables. With hands, knead and toss salad, crushing vegetables with hands, 5-6 minutes. (experiment with different vegetables) Serves 4-6 Keeps 4-5 days refrigerated. - From the book, "The Raw Gourmet, Simple Recipes for Living Well" Continue reading

1 cup celery juice 2 cups carrot juice 1 cup carrot pulp 1/2 avocado 1 small handful dill, or cilantro 2 medium tomatoes, chopped 1 cup vegetables of your choice (cucumbers, peppers, etc.) 1/2 avocado, pieces (optional) Juice carrots, save 1 cup carrot. Blend juice with avocado and herb (substitute dill or cilantro) together. Stir in remaining ingredients by hand. - Contributed by Jan Jenson Continue reading

1 Gallon Sauerkraut - 2 large heads of cabbage, red, white or mixed - 1 beet (optional) - 3 - 4 ground juniper berries (optional) - 2 - 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional) - 1 tsp. kelp (optional) - 1 tsp. caraway seed ground 1. Grate cabbage and beet in a standard sized grater or food processor. Save 2 or 3 outer cabbage leaves to cover sauerkraut. 2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding. 3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage. The more you pound, the more of a smooth velvety taste the sauerkraut will acquire. 4. Mix in rest of ingredients. 5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days. If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag. Put a paper bag on top of that (sauerkraut ferments better in the dark). 6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month. Add sauerkraut to any salad preparation It combines well with all vegetables and will help your body digest the meal. Blend or add into sauces and soups for texture and taste. Juiced, it is an unsurpassed enzyme builder. The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride. Sauerkraut is a predigested food. Starches have been broken down into simple sugars and proteins into amino acids. It is a blood cleanser and helps with regular bowel movements. It contains a lot of vitamin C and aids longevity through improving digestion. Continue reading

2 tablespoons tahini 1/2 cup fresh orange juice 1 pinch sea salt 1 teaspoon grated ginger 1/4 teaspoon cinnamon 1 teaspoon dulse flakes 1/8 teaspoon curry powder In bowl, add orange juice gradually tahini, salt, stirring each ingredient. Dressing is fine as is, or spice to taste. Makes 1/2 cup. To variate recipe, add: 1 teaspoon chopped ginger 1-2 teaspoons tamari or: 2 teaspoons poppy seeds 1/4 teaspoon Chinese 5 spice powder If desired - Contributed by Jan Jenson Continue reading

4 Bananas 2 Oranges 1 cup of Rejuvelac Continue reading

6 Apples 3 Pears 2 Oranges 1 Cup of Rejuvelac Continue reading

4 Pears 2 Handfuls of Buckwheat Greens 1 Cucumber 2 Handfuls of Sunflower Greens 4 Stalks of Celery 1 Cup of Rejuvelac 1 Head of Romaine Continue reading

Parsnip-Avocado Soup 1 large parsnip, grated 1/2 water or celery juice 1 large stalk peeled celery, 1/4 cut up avocado 2 teaspoons flaxseed oil 1 squeeze of lemon juice 1/2 teaspoon sea salt (to taste) 1 sprinkle of parsley Blend parsnip and liquid until smooth. Add remaining ingredients, blend until smooth. Continue reading

Quick and easy to make Crunchy Rainbow Coleslaw Equipment needed: chopping surface sharp veg knife grinder Suggested basic ingredients: Thinly shredded green cabbage Coarsely shredded red cabbage Thinly sliced white or red spring onions Thinly sliced red, green or yellow peppers Coarsely shred carrot Finely sliced celery Bite size chunky chopped courgette Thinly sliced fennel use green sprigs for decoration. Optional extras: Finely diced garlic soaked raisins black pepper cumin sprouted chickpeas sweet corn soaked pumpkin seeds sproutsradish mushrooms seaweed Let stand for 2 hours. Can be pre-prepared. This meal becomes warming with additional curry powder. Add optional extras: i) Crunchy pesto or basil gives the slaw a rich nutty flavour and texture - add raisins. ii) Drizzle vinaigrette, lemon juice or cider vinegar over the slaw - add garlic. iii) Mayo for creamy effect-add sweet corn. iv) Salsa with chopped tomatoes-add more peppers. v) Curry sauce-add chickpeas for authenticity. vi) Seaweed pate for iodine rich salty taste. Continue reading

Frosting 2 cups unsoaked cashews 8-13 medjool dates pitted (not soaked) vanilla Blend cashews with water.add dates (when smooth) until sweet enough. Add vanilla. Carrot Cake 1/2 cup raisins, soaked 20 minutes, reserve liquid 1/2 cup dried apricots, soaked 20 minutes 2 cups pecans or walnuts 2 tablespoons pine nuts 1 1/2 cups coconut (dried, unsweetened, shredded) 1 teaspoon cinnamon 1/4 teaspoon Chinese 5 spice powder 1/2 teaspoon garam masala or cinnamon pinch clove optional pinch nutmeg optional 6 cups carrot pulp- 1 1/2 cups chopped dates Food processor combine: pecans, pine nuts, until consistant fine. Pulse coconut, until mixed in. Add spices, pulse until mixed. (set aside). Juicer alternating combine: carrot pulp, raisins, apricots, dates, until through. Knead until mixture evenly combined. Add nut mixture a little at a time, kneading in. Line 2 round cake pans with saran wrap (oil the pans first). Put mixture in pans, pack in. Refrigerate until ready to frost. Makes 8 cups, or 10-16 servings - Contributed by Jan Jenson Continue reading

Hello Jim, I thought you might appreciate these photos of our "Noasted Turkey with Marinara Sauce/Gravy" (Alissa Cohen/Living On Live Foods). We also had cranberry sauce (Rhonda Malkmus/Recipes For Life0, and Parsnip-Pine Nut Whip (GoneRaw.com). Even the real roasted turkey crowd liked it. It's amazing how people find it almost impossible to imagine anything new - until they see others enjoying it! Have a great Thanksgiving! Going raw for the holidays will be a breeze this year! Paul Murray ----------------------------------- Wow! Thanks for sharing. Jim Continue reading

Honey Nut and Date Pie Crust Living Food Feasts from Shinui Retreat From Jackie and Gideon Graff 1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours 1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours 1/4 cup raw honey 1/2 teaspoon salt 1/2 pound organic dates, seeds removed 1 teaspoon vanilla extract 1. Place ingredients in food processor, until begins to form ball. 2. Remove small amounts of piecrust. 3. Press into pie plate. 4. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use. 5. May use as is or dehydrate for dryer crust. Put aside some of crust to use as crumbles on top of pie. Serving Size : 8 - Contributed by Jan Jenson Continue reading

"If your dog is fat, you're not getting enough exercise." But what if you don't have a dog? Have you been eyeing the pooches at the pound? Here's something that might sway your decision: A four-legged friend may help you do more walking. Dog owners walk as much as 2 hours more a week than people without a furry friend. When Fido needs to get out and stretch his legs, he lets you know, and on go your walking shoes. Can't have a dog? Here are some other ways to get walking: http://www.realage.com/news_features/tip.aspx?v=1&cid=18561. Continue reading

*************************************** ITALIAN GAZPACHO SOUP 4-5 medium tomatoes 2 stalks celery ¼ onion 1 cup fresh basil 2-3 cloves garlic (minced) 2 tablespoons lemon juice 1 Splash olive oil 1/8 cup Nama Shoyu or Wheat Free Tamari 2 medjool dates 1-2 teaspoons raw agave (optional) Blend all ingredients in a food processor until very finely chunky. Continue reading

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best. Soak two cups of almonds in one cup of spring water for four hours. Then drain the water and put the almonds in a blender. Add a cup of water. Blend. Strain the liquid through a cheesecloth to remove the pulp. Pour the strained liquid back in to the blender. Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired. You can also add a little olive or flax oil and a pinch of salt. You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water. Blend and enjoy! Contributed byJinjee www.TheGardenDiet.com Continue reading

She without arm, he without leg - ballet - Hand in Hand – 5 minute video: http://uk.youtube.com/watch?v=LnLVRQCjh8c [My Dad lost a leg in WWII, so I grew up with a one-legged man and have seen how one can accommodate a disability. The VA considered Dad 60% disabled; he’d laugh and say it only slowed him down 5%. Oh… Dad just turned 88. – Jim Carey] Continue reading

Pumpkin Pie Created by Jackie Graff Living Food Feasts from Sprout Café 1 avocado, peeled, seeded 1/2 cup raw honey 4 dates soaked w/1 cup water 2 teaspoons vanilla 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon ginger 1 teaspoon Celtic sea Salt 1 cup raw macadamias soaked 8 hours, drained 4 cups raw pumpkin, peeled 1 cup organic raisins 1 teaspoon psyllium 1/2 cup pumpkin seeds, washed, soaked 8 hours, drained, dehydrated 6-8 hours 1 Honey Nut and Date Pie Crust (see recipe above) Place avocado, honey, vanilla, dates in water, cinnamon, nutmeg, ginger, salt, macadamias, water in blender, blend until smooth. Add pumpkin, blend, Add psyllium, blend, Let mixture sit 10 minutes, blend, Fold in raisins, Pour in pie crust, top with 1/2 cup pumpkin seeds Enjoy. - Contributed by Jan Jenson Continue reading

1 Beet 5 Apples 1 Cucumber 3 Stalks of Celery Half a head of Romaine 1 Handful of Buckwheat 1 Handful of Sunflower 1 Cup of Rejuvelac Continue reading

Quick yummy hummus Basic ingredients: Sprouted chick peas (soak in water drain until sprouted) Garlic Cider vinegar Tahini sun dried tomatoes(optional) olives(optional) artichokes(optional) Method: Put all ingredients in blender, blitz until nice creamy consistency. Continue reading

4 Oranges 1 Cup of Rejuvelac 2 Green Apples 2 Cucumbers 3 Stalks of Celery 6 Handfuls of Buckwheat Greens Continue reading

Stuffed Peppers 1 cup alfalfa 1 cup lentil sprouts 1/2 medium avocado, mashed 1 teaspoon tamari 4 green or sweet red peppers, hollowed out Mix sprouts, avocado, tamari, and lemon juice together in a bowl. Stuff mixture into hollowed out peppers and serve on a bed of alfalfa sprouts. Continue reading

ALMOND STUFFING - Makes 4 servings -- 2 cups almonds, soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking) -- 1 apple, cored and chopped -- 2 cloves garlic, crushed -- 1/2 yellow onion, chopped -- 4 stalks celery, diced -- 2 tablespoons ground golden flax seeds -- 1 tablespoon olive oil -- 2 teaspoons tamari -- 1/2 teaspoon sea salt -- 2 tablespoons poultry seasoning Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for five days. Serve garnished with cranberry relish. This recipe comes from Jenny Cornbleet and Living Light Culinary Art Institute. Love to all, Schall Continue reading

Best made one day in advance. One pan 9.5" X 13" X 2" - (3 quarts) Serves 8-10 Ingredients: 5-6 zucchini 3-4 Cups coarsely chopped Mushrooms (sliced portobellas or baby bellas instead,if desired) 6 Cups Spinach, packed, roughly chopped Cheese: 4 Cups Sunflower pate (recipe below) Use water in place of 1/2 of the lemon juice. Marinara Sauce (recipe below) cheesecloth (culinary usage) Preparation: Thinly slice zucchini long way. Marinate 1-2 hours in olive oil, water and lemon juice. Completely cover bottom of pan twice. Double layer cheesecloth in pan, place 6 inches cheesecloth hanging out on all sides. Assemble the lasagna: Lay cheesecloth down first. Pat dry marinated zucchini. Fit close together, so covers bottom of pan. Pour small amount marinara sauce over zucchinis. Spread 1/2-mushrooms in layer. Spread 1/2-pate layer over mushrooms. Spread 1/2-chopped spinach over pate, press. Repeat the steps: Zucchini slices 1/2 of the remaining marinara sauce remaining mushrooms remaining pate remaining spinach-press remaining marinara (add chopped tomato and basil to top, if desired) Cover tightly with plastic wrap and refrigerate. Marinara Sauce Serves 8-16 2-3 cups Sun Dried tomatoes, soaked 2 hours in water 8-10 fresh tomatoes parsley onion garlic fresh basil oregano sea salt olive oil Cut and blend tomatoes in blender. 3 cups of pureed tomato. Drain sun dried tomatoes (save liquid to thin sauce later, if needed), add enough to tomato puree until mixture is thick. Add garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano, to taste, (add chopped olives if desired). - From the book, "The Raw Gourmet,Simple Recipes for Living Well" Continue reading