Raw Bliss Recipes

Author: Happy Raw Reny

  • Sweet Beet and Seaweed

    Chop:

    cauliflower

    cucumbers

    iceberg

    tomatoes

    Add:

    soaked “sea spaghetti” seaweed

    Blend for dressing:

    2 large beets

    2 large tomatoes

    1/4 cup of soaked sunflower seeds

    1 tbsp. of chia seeds

    1 garlic clove

    1 tbsp. celery powder, dulce flakes or 1/4 tsp. sea salt

  • Beets’n’cream

    Chop:

    1 head Romaine lettuce

    1 long cucumber

    1 tomato

    1/2 inch of leek

    Blend for dressing:

    2 large beets

    2 large tomatoes

    2 tbsp. of soaked macadamia nuts

    1 tbsp. of golden flax seeds

    1 tsp. of dried or one spring of fresh oregano

    1/2 tsp. black pepper

    1 tbsp. celery powder, dulce flakes or 1/8 tsp. sea salt

    water if needed to blend

    Blend for sour-cream:

    2 tbsp. macadamia nuts soaked overnight

    1/4 cup of water

    1/4 lemon, zest and seeds removed

    1 tbsp. celery powder, dulce flakes or 1/8 tsp. sea salt

    Add on top:

    black cumin

    1 tbsp. chopped macadamia nuts

  • Goutweed salad

    Chop for the salad:

    half a head of iceberg

    2 cucumbers

    2 tomatoes

    a small handful of goutweed

    Blend for dressing:

    1 cup Romaine

    1/2 avocado

    1/2 cup goutweed

    1 tsp of ground flax

    2 stalks celery

    1 tbsp. celery powder, dulce flakes or a pinch of sea salt

  • Carrot Cream & Crunchy Kraut

    Chop:

    napa cabbage

    cauliflower

    iceberg

    tomatoes

    Add:

    purple cabbage sauerkraut

    Blend for dressing:

    2 carrots

    1/2 avocado

    1/2 peeled, deseeded lemon

    1 clove garlic

    1 small piece of turmeric

    1 tsp. dried oregano

    1 tbsp. celery powder, dulce flakes or 1/4 tsp. sea salt

  • Marinated Mushrooms

    Ingredients

    1-2 packages of any highly edible mushrooms Juice of 1/2 of lemon
    A small handful of parsley
    A few gloves of garlic (optional)

    Unrefined sea salt Preparation

    • Slice your mushrooms as finely as possible
    • Place them in a big glass jar
    • Chop and add parsley and garlic
    • Add fresh lemon juice
    • Add water to completely cover your mushrooms
    • Add sea salt to taste
    • Close the lid and shake well to mix the ingredients
    • Leave in the fridge for a few days, until mushrooms get all soaked and soft

  • Marinated Pumpkin

    Marinated veggies are easy to make in advance and then take them from the fridge whenever you need a quick snack or tasty addition to your salad during the week. It takes some time to peel and seed pumpkin, so it’s very nice to have it prepared and ready to grab anytime. You can also marinate other veggies, like beets, cucumbers, etc.

    Ingredients

    One big or two small pumpkins Juice of 1-2 lemons
    Unrefined sea salt

    Preparation

    • Chop or shred pumpkin and place it in a clean jar.
    • Squeeze enough lemon juice to cover about half of pumpkin in the jar.
    • Add unprocessed sea salt to taste.
    • Leave in a fridge. Mix and taste every day, if possible, two times daily.
    • When pumpkin turned slightly soft – it’s ready to eat.
    • You can keep it refrigerated for about a week or two.

  • Pink Lasagna

    Ingredients

    Two big red tomatoes
    One big or two small zucchinis One big or two small beets

    Half a cup of pecan nut cheese A bunch of parsley

    Preparation

    • Slice zucchinis with a Y-shaped peeler or a knife
    • Slice tomatoes
    • Shed beets finely
    • Finely chop parsley
    • Mix beets with pecan cheese and parsley
    • Put a layer of zucchini, and then beet sauce, repeat until you are happy with the size
    • Put tomato slices and chopped parsley on top

  • Mac’n’beet pizza

    Makes 3-4 pizza crusts (or you can make one pizza crust and 2-3 sheets of crackers)


    First, soak 1 cup of macadamia nuts overnight

    Prepare soft cheese from macadamia nuts using this simple recipe here.

    Slice and dehydrate a box of shiitake or regular button mushrooms

    Pizza crust ingredients:

    1 small pumpkin
    1 big tomato
    2 cups of grind golden flax seeds
    2 carrots
    4 celery sticks
    2 large onions
    A bit of hot pepper
    A small piece of fresh ginger
    2 cloves of garlic
    A teaspoon of cumin
    A big handful of fresh oregano
    A bit of water if you need, to make a thick, sticky dough

    Pizza crust instructions:

    Blend all the ingredients except flax and oregano.

    Grind flax and mix it with the pumpkin mixture and chopped oregano in a big glass bowl. Mix it all really well, spread on dehydrator sheets about 1,5 cm (0,6 inches) thick forming a round pizza crust.

    Put in a dehydrating for about 12 hours, flip and then dehydrate until ready. If you let them dry longer, they will turn too crispy and you would have to sprinkle them with water, to make soft wraps.

    Blend for pizza sauce:

    2-3 tomatoes

    1 beet

    sea salt or celery

    1 tsp. of oregano

    1 garlic clove

    Cover the crust with the pizza sauce.

    Slice 2-3 tomatoes and place them on the pizza as well as a generous handful of dehydrated mushrooms.

    Top it with soft macadamia cheese.

    Decorate with tomato, basil and dried mushrooms.

  • Sauerkraut

    Ingredients

    One or two white or purple cabbages
    About 1 tbsp. of unprocessed sea salt Additionally you can put, any other veggies: celery, beets, carrots, parsley, hot pepper, etc.

    Preparation

    • Cut cabbage in half
    • You can use a Y-shaped peeler to shred your cabbage, or you can just cut it with a knife, preferably ceramic
    • Squeeze the cabbage with clean hands until you see lots of juice, there should be enough juice to cover the cabbage in your glass jar
    • Add about 1 tbsp. of unprocessed sea salt per cabbage. Mix well and taste. It should be slightly salty. Salt is essential to avoid harmful bacteria and fungus growth.
    • You can add any other veggies, greens or fresh spices you wish
    • Place the cabbage mixture into a clean jar with the juice covering all of the cabbage
    • If you can’t squeeze out enough juice, you can add some water
    • There should be enough space in the jar to let the cabbage expand
    • Put the lid on and place your sauerkraut in a warm place (room temperature is OK)
    • Taste your sauerkraut every day and make sure the cabbage is always covered with juice
    • It should be ready in 1 to 4 days, depending upon temperature and saltiness, the saltier the mixture, the longer the fermentation process takes
    • When you are pleased with the taste and texture, store your sauerkraut in the refrigera- tor for up to 2 weeks if you keep on mixing it daily

  • Raw Vegan Cottage Cheese

    Ingredients

    Any raw nuts or seeds (only one type at a time) Unrefined sea salt

    Preparation

    • Use at least half a cup of seeds. Otherwise, there will be not enough bulk to ferment nicely.
    • Place the seeds (preferably organic) in a clean glass jar and pour enough fresh drinking wa- ter to cover your seeds. Be sure there is a little extra room in your jar to allow the seeds to expand.
    • Soak seeds overnight, a minimum of 8 hours.
    • Pour the seeds into a colander to drain off the soaking water, and then place the seeds in a blender and add fresh water to cover the seeds.
    • Add a high-quality salt, such as Himalayan salt or unprocessed sea salt (not iodised, commercial salt). You may also use Celtic or another unprocessed salt. Use about half a teaspoon of salt per cup of seeds.
    • Blend until creamy or your favourite consistency. If the mixture is not blending properly, add a little more water.
    • Place your seeds into a clean, glass jar, leaving about 1/4 extra space to allow the seeds to expand. Cover with a lid.
    • Store the blended seeds in a warm, dark place. Stir and check the taste of your mixture daily. It should have a strong, but pleasant taste – slightly sour and reminiscent of cheese.
    • When your cheese is ready, store it in the refrigerator. It will keep for about a week.