Tahini Dressing - The 5th in a series of excellent Raw Food recipes

Tahini Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.



Raw Tahini Dressing is a creamy basic dressing that is easy to make. This tasty dressing is vegan, nut-free, sugar-free, and gluten-free, as well as being perfect for raw food diets. This is one of my mom's favorite dressings.

RAW TAHINI DRESSING Recipe:

Yield: Makes 2 cups

Ingredients:

1 c. Purified water
1 c. Tahini (or raw unsalted sesame seeds)
1/2 t. Garlic powder
1 T. Fresh lemon juice (1/2 lemon)
3/4 t. Sea salt
1/4 c. Parsley (fresh is best but dry will do)


Equipment:

Blender


Directions:

Place all the ingredients, except the parsley, into the blender. Process until smooth.

Taste for flavor. Adjust if necessary.

Pulse in the parsley.

Use immediately or chill for future use.

This dressing may thicken upon standing. To thin just stir in a little water. It should be pourable.

This is great over salads, as a creme base for soups, as a veggie dip, or spread on crackers.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Author, Leila wood.

Sunny Sour Cream - The 2nd in a series of excellent Raw Food recipes

Sunny Sour Cream

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


SUNNY SOUR CREAM Recipe:

Ingredients:

1 c. sunflower seeds, soaked 2 hours in 2 cups water, drain
3/4 c. water
1/2 t. sea salt
2 to 3 T. fresh lemon juice
1/4 t. garlic powder
1/2 t. onion powder
1/2 t. dill weed


Equipment:

Blender


Directions:

Place all the ingredients into the blender and blend until smooth. Adjust water and seasonings to taste and consistency desired.


Mom's Tip: This makes an awesome topping and dip base to flavor to taste.


Recipe created by the Kitchen cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila

The best applesauce I've ever had

Golden Lemon Apple Sauce

This was my favorite applesauce when I was growing up. I have good memories of helping my mom make it. The Golden Delicious apples are perfect for the fresh lemon used in this recipe. Since I love the lemon in it so much, I might add a drop or 2 of organic lemon essential oil to amp up the flavor.

You can add another healthy sweetener of choice, but the honey does taste fabulous!


GOLDEN LEMON APPLESAUCE Recipe:

Ripe organic Golden Delicious apples
Apple juice
Raw honey or powdered erythritol
Fresh grated lemon zest
Fresh squeezed lemon juice
Ascorbic acid powder (Vitamin C)


Method:

Wash the apples. cut out the 'belly buttons" and cut into chunks.
Cook with a little apple juice until the apples are soft.
Run the apples through a colander, to remove seeds and skin.
Sweeten to taste with raw honey or healthy sweetener of choice.
Add some lemon juice, lemon zest, and ascorbic acid for tang, to taste.
You can store the applesauce in Zip-lock freezer bags in the freezer.


Tip:  A good ratio of apples to lemons is 12 apples to every 1 lemon (or more lemons if you like).

Note: It is best to use organic lemons for obvious reasons.


Enjoy,

Leila

Chipotle Con Crema - Slather some on you Mexican food!

Chipotle Con Crema


I tasted a variation of this at our local farmer's market. It was so good that I had to go home and recreate it. And that is exactly what I did. It dresses up foods nicely, especially Mexican foods.


CHIPTLE CON CREMA Recipe:

1 large sweet onion, sliced into rings and then halved
1/4 c. real organic butter
1 c. sour cream
1/8 t. chipotle powder or chipotle peppers (more if you want hotter)
2 t. organic chicken base or bouillon
1/2 t. smoked paprika
onion salt, to taste, optional


Method:

Saute the onions in the butter until translucent and slightly caramelized.
Add chicken base and maybe a touch of water if needed to dissolve it. Heat until dissolved.
Stir in chipotle and smoked paprika. Take off heat and let cool to just warm.
Add sour cream after it has cooled down, and mix in well. Add a touch of onion salt, to taste.
Use immediately or chill. Store in the refrigerator.


Use:

Use as a topping or filling for various Mexican foods. We love it with burritos, inside chicken enchiladas, on tostadas, tamales, soups, taco salads... It is very versatile and makes almost any Mexican dish memorable. It is also good in wraps and sandwiches.

To use once it is chilled: Scoop out 8 ounces and put in loosely covered container. Microwave on high for 1 to 1 1/2 minutes. Stir and serve.


Enjoy,

Leila

CHILI'S Salsa - A Copy-Cat Recipe

CHILI'S Salsa Copy Cat Recipe



We are kind of obsessed with this salsa at our house. My daughter and her friends will eat a whole batch with a bag of corn tortilla chips, every chance they get. This is our preferred salsa recipe in the winter when garden fresh tomatoes are no longer available.

We have a favorite summer salsa recipe too, which I will share with you later. This recipe is made healthier, in that it is sugar-free, and it uses balanced salt, which may help with water retention.


CHILI'S COPY CAT SALSA Recipe;

1 14.5 ounce can tomatoes with green chilies
1 14.5 ounce can whole peeled tomatoes, plus the juice
1/4 c. yellow onion, diced
1 T. canned, diced jalapenos (not pickled), or fresh, to taste (or a pinch of red pepper flakes)
1/2 t. cumin powder
1/2 t. BIOSALT (recipe on blog)
1/2 t. BALANCED GARLIC SALT (recipe on blog)
1/4 t. xylitol 
a squeeze of fresh lime, optional

Method:

In a food processor place onions and jalapenos. Process a few seconds.
Add both cans of tomatoes, cumin, salt, garlic salt, and xylitol.
Process until well blended, but not pureed.
Taste for seasoning, add a squeeze of lime, if using,
Chill a couple hours (we never wait that long).
Serve with tortilla chips.

My salsa (without cilantro added) and our favorite brand of tortilla chips!

My salsa with the addition of cilantro.

The Salsa served with our Favorite Tostadas.

Dig in!

Leila