Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
Add desired amount of dressing to salad and toss to mix.
Enjoy!
Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.
Wash and grind cranberries, using food grinder, food processor or blender.
Measure cranberries and cover with equal amount of sugar.
Refrigerate overnight.
Then drain juice from cranberries. Add celery, pecans, marshmallows and grapes.
Beat whipping cream with electric mixer until very stiff.
Sweeten to taste and fold into cranberry mix.
Put cranberries, orange and apples through food chopper on medium disc.
Save
juice.
Dissolve
jello
and gelatin in hot water.
Dissolve
plain
gelatin
in
a
little cold water before adding to
the
hot
water.
Mix fruits, jello mixture, saved juice, sugar
and
pineapple all together and stir well. Pour into a 9 x 13-inch pan and refrigerate until needed.
Cut in squares and serve with your favorite salad dressing.
r process them in the food processor until they are of
Wash cranberries, then put them through a food grinder.
Put unpeeled orange through the grinder.
Add sugar to this cranberry and orange mixture.
Dissolve gelatin in boiling water and chill. When mixture is slightly thickened, fold in the cranberry and orange mixture.
Pour into molds and chill firm.
Drain and rinse cashews.
Place all ingredients into food processor and process until smooth.
Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Soak the gelatin in the 1/2 cup of cold water.
Grind or chop the cranberries in grinder or food processor.
Empty into a large mixing bowl.
Add the sugar.
Stir well and let set for about 10 minutes.
o start softening. Set aside. **Raw foodists take care not to
Combine first 6 ingredients in bowl and whisk until combined.
Add remaining ingredients and mix well.
Chill in refrigerator for 2 hours and serve.
Enjoy!
Note: Food Processor cuts down on shredding time.
Combine first 5 ingredients, almonds through salt, in food processor and process until crumbly, not pasty. Set aside.
Combine blueberries and maple syrup.
Combine about 3/4 of the almond mixture into the blueberry mixture.
Put into serving bowl or pan and top with remaining almond mixture.
Whisk all marinade ingredients together until smooth.
Pour over salad ingredients in medium-size bowl.
Allow to sit in refrigerator overnight or at least for a few hours.
In a bowl, mash (or in a juicer 'puree') the bananas.
Spoon into a serving bowl, top with fresh fruit, a proper raw food granola, or nothing at all, & enjoy!
Add nuts to food processor & process until fine.
Add coconut, bananas, agave & vanilla, processing until smooth.
Add buckwheat flour slowly through the chute until mixture thickens.
Take a portion of this mix & roll into a small ball.
Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
Store in refrigerator or freezer.
Chop nuts in a food processor until finely chopped.
Add dates and process again.
Add the rest of the ingredients in order and process until they are mixed. The mixture should be dark brown and crumbly, but it should hold together when pressed. If it doesn't hold together well enough for you, add 1-2 more dates at the end.
Press into a small pan or a bowl, or roll into balls.
Refrigerate to harden, then cut into squares, if desired.
Keep refrigerated.
Wash spinach and drain on paper towels to absorb excess water. Tear or cut leaves into bite-size pieces and put in a salad bowl. Add green pepper, onion rings, lemon juice, oil, tarragon, salt and pepper.
Toss lightly.
Garnish with egg slices and anchovies. Serves 6 to 8.
Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.
Mix all the ingredients together in a salad bowl.
Sprinkle on garnish.
Mix all ingredients together; put into bowl.
Refrigerate for 12 hours.
This salad freezes very well.
Dissolve jello and sugar in 2 cups hot water.
Stir in 2 cups raw cranberries, which have been washed and ground.
Let partly cool and add chopped celery and black walnuts.