Sunflower Seed “White Sauce”

I have been meaning to share this one for a while. It is SUPER simple and a new-found love in our home.

We all just know it as “White Sauce.” It is great in place of any creamy dressing, sour cream, or dip for veggies. It can pretty much go on anything dinner-ish.

My kids use it on their tacos, pasta and broccoli, lentils, or potatoes for lunch. We eat it in ALL kinds of tacos for dinner, to calm down spicy soup, or just anytime we need a carrot or veggie dip. I cannot believe how easy and cheap it is to make.
I use to make a raw cashew dip all the time, which is still so yummy and a bit creamier than this, but a lot more expensive, and when trying to feed more people this works wonders!

Add all the following ingredients to the blender:

1 Bag of Raw Sunflower Seeds, 12 oz bag or about 2 C, soaked in water at least 10 minutes, then drained.
This gives them a quick soak/sprout. You can do longer, like a few hours or overnight if you want them totally sprouted.

3 Small Limes, juiced (Roll them out on the counter first to get the most juice)

1 Tbsp. Sea Salt, add more later if needed

Water up to the 4C line when seeds are in the blender.

Blend on sauces or high for 2-3 cycles or until your desired texture of creaminess is achieved.

*This recipe make a big batch, like 4 C or more when finished. It stores in the fridge 4-5 days...if it lasts that long! :)

Raw Stuffed Veggie Burrito with Spicy Red Pepper Sauce

This was a very filling, fresh, crunchy, and spicy lunch I had the other day and had to share.

First I made the sauce...which I liked a little grainy for more of a pate than a smooth sauce. It went:

In the blender:
1 1/2 C Cashews, soaked overnight and drained
1/4 Red Bell Pepper
1 tsp Fresh Lemon Juice
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 T Olive Oil
1 tsp Nutritional Yeast
Blend to your liking.

In a Collard Leaf, (with the thick middle part cut out)
Spread the Sauce generously and add:
Chunks of Cucumber
Red, Yellow, and Orange Bell Pepper slices
Diced Zuchinni
Shredded Carrot
Baby tomatoes
1/2 Avocado
Sunflower Sprouts

You can really add any of your favorite veggies in here. I liked this combo for the texture and fresh taste. If you can't stand the collard then I would recommend using butter leaf lettuce.

Roll up and Eat...with plenty of napkins.

Raw Mac n' Cheese

 I grew up loving Macaroni and Cheese. I mean, it was the first food I learned to make on the stove at age 7. My four sisters and I pretty much split a box or two every Sunday for lunch. So when switching over to raw and vegan I had those memories of the creamy cheesy noodles. My hubby was more of Ramen noodle lover, but I liked the cheese. I imagine if we still ate it our own kids would probably follow suit.  However, today we decided to combine what I had previously made, but never posted, as a Raw "Nacho Cheese" (and of course you can use it as one), to warm spiralized zucchini, added a dash of salt and pepper and what came out? A delicious creamy cheesy dish that everyone loved and it will definitely be added to our regular lunch menu!

What you need:
- 1 or more Zuchinni, spiralized (or you could use a potato peeler and peel them into long strips) into a bowl and soaked in warm water.
- 1 batch of Raw "Nacho Cheese"

 Raw "Nacho Cheese"
In the blender add:
1 C Warm water
1/2 Red Bell Pepper, no seeds
1 1/4 C soaked raw cashews
1/2 Lemon, juiced
2 T Nutritional Yeast
2 tsp Chilli Powder
1/2 tsp Sea Salt, adjust to your liking

Blend on high, or press the soup button if you have a Blendtec Blender or one with a similar setting. This will blend and warm the sauce.

Drain the Zuchinni and add in as much sauce as you like. Sprinkle with salt and pepper and enjoy! Store the remaining sauce in an airtight container in the refrigerator. Lasts about a week.
*This would also be great with little pieces of broccoli!

Raw Stuffing and Cranberry Sauce

This is a raw version of stuffing, with a Sprouted Buckwheat base for that thicker texture, like grain. Topping it with a sweet Raw Cranberry Sauce.

Raw "Stuffing"
3 C Sprouted Buckwheat, sprout by soaking it in water 20-30 minutes. When it feels soft it's ready. Drain and add:
1 C Diced Celery
2-3 Vine Tomatoes, chopped
1 C Raisins
1/2 C Red Onion (could use white)
1 Gala Apple, chopped
1/2 C Raw Sunflower Seeds
1/4 C Raw Pumpkin Seeds
1-2 T Cilantro
1 tsp Poultry Seasoning
(you can make your own with 1/4 tsps of rosemary, thyme, sage, 1/8tsp pepper,1/8  tsp nutmeg)
1/8 tsp Black Pepper
1/4 tsp sea salt
Mix with a spoon.
It really has that stuffing flavor. To me stuffing has always been a little bland, but with the cranberry sauce I can eat bowls full!

Raw Cranberry Sauce
3 C Raw Cranberries
1  Gala Apple, chopped
3/4 C Fresh Pineapple
1 Orange, juiced
7-8 Medjool Dates, soaked if they are not soft.
Put all in blender or food processor and pulse or blend on low until everything is chopped into very fine pieces. Slightly chunky.Taste and add more dates if it has any bitterness from the cranberries.
Pour into a bowl and take spoonfuls to top the stuffing.

Raw Lasagne Rolls

A delicious blend of rich flavors come together in this dish. I have been searching for a really good marinara for zucchini pasta and had yet to make a Raw Lasagne that I really liked. This just ended up with so many flavors it became a "gourmet" dish for us.
You need:
3 Zucchini, sliced thinly into long strips
1-2 T Lemon Juice
1-2 T Olive Oil
Raw Marinara Sauce
Spinach and Walnut Pesto
Cashew "Cottage Cheese"
Almond and Walnut "Sausage"
The Zucchini:  Thinly slice zucchini setting on a plate, then combine oil and lemon in a small bowl. Dip a pastry brush into lemon mixture and lightly coat the zucchini. After lightly coated set each strip onto a dehydrating tray and begin dehydrating at 118 while you make the sauces.
Marinara Sauce: In the Blender.
1 C Sun dried Tomatoes, soak or chop small
4-5 Sun Dates (Soak or smash in 1/4-1/2 C warm water), pitted
1/4 C Olive Oil
1 small Garlic, pressed
1/4 C Lemon, Juiced
1 tsp dried Parsley
1/2 tsp. dried Oregano
1/4 tsp Sea Salt
Blend all, including date water until smooth. Add more water if needed. It's ok if the tomatoes and dates don't completely blend, it adds texture. Pour into a bowl and set aside.
Rinse out the blender and get ready to make the...
Spinach and Walnut Pesto
3 C Spinach
1/3 C Olive Oil
1/2 C Walnuts
1/8 C Lemon, juiced
1-2 Garlic, pressed
Pulse until a thick sauce is formed, it does not have to be creamed. Pour into a bowl and set aside.
Rinse out the blender and make...
Cashew "Cottage Cheese"
*This recipe makes more "cheese" than the rest of the ingredients. If you don't want a lot, cut recipe in half.
2 C Cashews
1/2 C Water
1 T Nutritional Yeast
1-2 T Lemon, juiced
1/2 tsp Sea Salt
Blend until a cottage cheese texture is achieved, add more water if needed. Again not going for a real creamy sauce on this one. Set aside in a bowl.
Rinse and dry the blender.
Almond and Walnut "Sausage" 
*This is so good! You could add it to Raw Pizza or anywhere you wanted a "meaty" texture or flavor.
1 C Almonds
1 C Walnuts (pecans may work)
1/2 tsp dried Oregano
1/2 tsp dried Parsley
3 T Nama Shoyu
1/4 tsp Sea Salt
1/8 tsp Black Pepper
Pulse in the blender until the mixture is almost sticking together, add a little water if you want it to be chunkier.
Pour into a bowl.
The Lasagne Rolls:
Turn off the dehydrator and leave the zucchini strips on them. They should be slightly softened by now.
To assemble make a  layer of Marinara, cheese, pesto, topped with "sausage" on one end of the zucchini. Then roll the end with nothing on it over the top and tuck under.
*Or layer on entire slice of zucchini and eat it like a pizza.
*Another option would be to make it into an actual lasagne style and add sliced tomatoes
Eat Right away, or best if dehydrated another 1/2-1 hour. The longer it's dehydrated the softer the zucchini and crunchier the "sausage."
I hope you enjoy this as much as we did!

Raw Broccoli and Sunflower Seed Cheeze Sauce

I wanted something raw and warm and creamy and had a huge bag of broccoli...so this is what I came up with today. Surprisingly warm and yummy.

1-3 C Broccoli florets, broken into small pieces

Sunflower Seed Cheeze
1 C Sunflower seeds (best if soaked a couple hours, but works without soaking)
1 C Warm Water
1/4 C Nutritional Yeast (not technically raw, but I use it and it adds a great cheesy flavor)
1/4 tsp Cayenne Pepper
1 tsp Sea Salt
Blend cheeze ingredients until warm and creamy.About a minute. The longer you blend, the warmer it will get, just don't let it get too hot.
Pour over broccoli and mix together for a warm and creamy broccoli dish. Sprinkle with a little more Cayenne.

Guacamole

I can't believe I haven't posted our favorite quick and spicy guacamole recipe...maybe because we like to add different amounts each time. We keep these spices in the front of the cupboard for quick access. Here it is and add more spices if you like. This will be a 1 person version.

1 Avocado
1/2 T Lime juice from a Lime
1 1/2 tsp. Sea Salt
1-2 tsp. Onion Powder
1-2 tsp. Garlic Power
1/4-1/2 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Chili Power
1/8 tsp. Oregano

Mix well, and adjust to taste. We like ours spicy!

Raw Chocolate Sauce

 This is the most delicious and versatile sauce. You can pour it over any fruit or dessert and it is great!

 

Raw Chocolate Sauce
3/4 C Raw Cocoa Powder

½ C Agave

½ C Pure Maple Syrup

1 tsp Vanilla

1/8 tsp. Sea Salt

2 T Coconut Oil, warmed to liquefy.

I like to run a glass under hot water then stir in the coconut oil to melt it.

Mix in a blender for best results. Then pour into an old agave bottle so you can drizzle anything you like..I think I've even caught my husband pouring it straight in the mouth..thinking of that old Hershey's syrup bottle, hee hee!

Here is the sauce over Macaroons.

Raw Pizza

So after almost 2 years of trying many raw foods, I finally found what I thought to be a fairly simple and yummy Raw Pizza recipe. I got the "inspiration" for it, from a Raw Inspiration book, and of course tweaked it to my liking :) It just takes a little preparation time and is well worth it!

Raw Pizza Crust
1 C Golden Flax Seeds (soaked 1/2 hour-1 hour)
1 C Water
2 C Almonds, Soaked (overnight or I've used right away)
2 T Chopped Onion
2 tsp Thyme
2 tsp Rosemary
2 tsp Oregano
2 tsp Italian Seasoning
1-2 T honey or agave (opt. I like it a little sweet:)

Grind the flax seeds in a blender or grinder. Then soak the ground flax seeds in 1-2 C water until it is absorbed. Stir occasionally.

Blend the Almonds. If they are dried out a bit they will blend finer.
Add the flax seed to the almonds and add onion and other spices. Blend, process, or stir together until well mixed.
Form the dough into pizza crusts and dehydrate overnight. Longer for a harder crust.
This made about 10 5-6 inch. Pizza Crusts and kept them in a container in the fridge. They lasted 2 weeks.


Pizza Sauce
2 C Tomatoes
1/2 C Sun dried Tomatoes
1/4 C Italian Seasoning
1-2 Garlic Cloves

Blend all until smooth. Put in an airtight container until ready to use.

Pizza Cheese

1 1/2 C Macadamia nuts
2 T Lemon Juice
1/8 C Nutritional Yeast
1 tsp Sea Salt
Dash of Cayenne Pepper (makes it a little spicy when dehydrated)
Enough water to blend smoothly.
Blend all until creamy. Store in container until ready to use.
I like it because it looks like Mozzarella cheese, and turns a little yellow after dehydrated.

Take a crust and spread Pizza Sauce, and then Cheese Sauce. I topped mine with chopped tomatoes, red bell peppers, and broccoli. You can put whatever toppings you like. (avocado, sun-dried tomatoes, raw olives, and thinly sliced zucchini are also great.)
Finally, eat plain. Or dehydrate it for a couple of hours.
Take out and enjoy!

Before Dehydrated

After Dehydrated

As "Pizza Bites"

Red Bell Pepper and Thai Nut Sauce

People are always looking for great quick snacks. I discovered this one today and ended up eating half a bell pepper for lunch.

1 Red Bell Pepper, Sliced up.

*I was taught to turn the pepper upside-down and cut off the sides, then you just get the pepper and not the seeds or insides.

Thai Nut Sauce

1 C Almonds
1/2 C E.V.O.O.
1/2 C Nama Shoyu
1/2 C Agave
4 Cloves of Garlic or 1 tsp. garlic powder
Blend Almonds in a blender first, then add the rest and blend until smooth. Keep in the fridge.
This makes a great spread, dressing, or Asian flavored sauce. 

Raw Sweet and Sour Sauce

Raw Sweet and Sour Sauce

3/4 C Raw Honey
1/2 C Water
1 tsp Garlic Salt
1 T Lemon Juice
1/2 Vinegar
2 T Nama Shoyu
1/4 C Pineapple

Blend all. Warm slightly or use cold like a dressing.
Best over Mixed Veggies: Broccoli, peas, cauliflower, bell pepper mix.