Neat Loaf - The 6th in a series of excellent raw food recipes

Neat Loaf

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.


Neat Loaf is a delicious, vegan, Raw Food version of Meatloaf. No, I mean it, It's delicious. Remember the Kitchen Cheetah's rule: if it's yucky - it's banned!

This recipe has been time-tested. My mom says that it makes a terrific vegan taco meat - Just crumble it and season with Mexican seasoning, then dehydrate it in a food dehydrator, until it is a "meaty" texture.

Make a big batch of this 'Neatloaf" and store in your freezer for quick meals later. It is a great food for cleansing diets, vegan, vegetarian, etc... Check all your ingredients if you are on a gluten-free diet.



RAW NEAT LOAF Recipe:


Ingredients:

1/2 c. Raw pecan (or filbert) butter

3/4 c. Wild rice (or rye), soaked and rinsed 2 days minimum (up to 4 days if kept cool), chopped. (Rice is very tough, it must be soaked and chopped into pieces before grinding with a CHAMPION Juicer.)

1/4 c. Lentils, soaked and sprouted 2 days and chopped

1/4 c. Sunflower seeds, soaked in water with a pinch of Vitamin C added, for 6 hours, then chopped

1/4 c. Dried tomatoes, soaked in 1 cup water till soft, and then chopped

1/2 c. Walnuts, soaked 8 hours and rinsed, and then chopped

1 c. Minced zucchini, partly dried in a food dehydrator, until "leathery"

2 T. Olive oil

1/2 c. Minced carrot

1/2 c. Minced celery

1/2 c. Minced parsley

1/2 c. "Sauteed Mushrooms and Onions"

1/2 c. Minced fresh basil

2 Green onions, minced

2 large Garlic cloves mashed with 1/2 t. sea salt

2 T. Tahini

2 T. Shoyu

2 T. Nutritional yeast flakes

2 T. Ground flax seeds

2 T. Walnut oil (or olive oil)

2 t. Sweet paprika

1 T. Miso

1 t. Fresh minced rosemary (optional)

1/4 t. Ground white pepper

1/2 to 1 t. Sea salt (to taste)

2 t. Guar gum (if making veggie burgers)



Equipment:

Champion Juicer
Knife and chopping block or food processor
Large bowl and spoon
Food dehydrator


Directions:

Mix pecan butter and chopped wild rice together.

Process through a CHAMPION JUICER until creamy.

Place the rest of the ingredients in a bowl with the rice and pecan butter. Stir well.

Taste for flavor. Adjust if necessary.

shape into 10, 1/2-cup loaves on food dehydrator screens. Dry at 110 degrees about 6 hours.

Serve warm with olive oil, ketchup, or BBQ sauce drizzled on top.

Makes approximately 10 loaves. Freezes and reheats well.



Helpful hint: Make the "Neatloaf" one day, chill. Form the loaves and dry them the next day.



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



Enjoy!

Author, Leila Wood.

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.

Classic Vinaigrette Dressing - The 4th in a series of excellent raw food recpes

Dad's Classic 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.

Dad's Classic Dressing is a basic to always have on hand. This all-purpose dressing goes with just about everything, and also works great as a marinade. If you are on a raw food diet, you are probably having at least 1 salad a day, so you will go through it quickly.


DAD'S CLASSIC DRESSING Recipe:

Yield: Makes 1 pint

Ingredients:

1 1/2 c. Olive oil
3 Cloves garlic
2 T. Fresh lemon juice
1/2 t. Sea salt
1 t. Dried oregano
1 t. Dried basil


Equipment:

Blender


Directions:

Place all ingredients in blender. Blend until smooth.

Keep in the refrigerator. It will keep for 2 weeks.


A weeks supply of Dad's Classic Dressing:

Yield : Makes 2 quarts

6 c. Olive oil
12 Cloves garlic
1/2 c. Fresh lemon juice
3 t. Sea salt
4 t. Dried oregano
4 t. Dried basil


Directions:

Proceed the same as above.


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


Enjoy!

Leila

Poppy Seed Dressing - the 3rd in a series of excellent Raw Food recipes

Raw Poppy Seed 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.

This Poppy Seed Dressing is a favorite at the Hauver household. You can vary the flavor by using different fruits - So have fun with it!


POPPY SEED DRESSING Recipe:

Yield: Makes 1 1/2 cups.

Ingredients:

1/4 c. Fresh lemon juice (or juice from 1 lemon)
1/2 c. Strawberries, fresh or frozen (about 8 strawberries, or 12 raspberries, 1 apple, or jam to taste)
3/4 c. Olive oil
16  Honey dates, soaked and pitted (or 6 T. Sucanat) (or 1/2 c. date sugar)
2 T. Raw onion (up to 1/4 c. fresh onion)
1 t. Sea salt
1/2 t. Dry mustard
1/4 t. Beet powder (optional for color)
1/4 c. Purified water (to thin as needed)
2 t. Poppy seeds


Equipment:

Blender


Directions:

Place all of the ingredients, except the poppy seeds, into the blender. Blend until smooth. thin as necessary to get a pourable dressing. Taste for flavor. Adjust if necessary.

Stir in the poppy seeds. Chill until ready to use.

Keeps 1 week in the refrigerator.

This dressing is great over spinach salad.


Five times the recipe to make 7 1/2 cups:

1 1/4 c. Fresh lemon juice
2 1/2 c. Strawberries
3 3/4 c. Olive oil
80 Honey dates, soaked and pitted
10 T. Raw onion
5 t. Sea salt
2 1/2 t. Dry mustard
1 1/4 t. Beet powder (optional for color)
1 1/4 c. Water (to thin as needed)
10 t. Poppy seeds


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


Enjoy!

Leila

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

Almond Sour Cream - The 1st in a series of excellent Raw Food recipes

Raw Almond 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.


BEST ALMOND SOUR CREAM Recipe:

Ingredients:

Yield: 5 cups

1 cup raw almonds, soaked 8 hours and drained
2 c. Purified water
1 c. Olive oil
1 1/2 t. Onion powder
1 t. Sea salt
1/4 t. Vitamin C powder (ascorbic acid), optional
1/4 t. Garlic powder
1/4 c. fresh lemon juice (or juice from 1 lemon)


Equipment:

Blender


Directions:

Place all the ingredients into the blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary.

Use immediately or chill for future use. This dressing may thicken upon standing. To thin just stir in a little water. My mom prefers this Almond Sour Cream thick, Irene prefers It pourable.

This is great over salads, as a cream base for soups, as a substitute for mayonnaise, and to spread on crackers topped with an avocado.


Double this recipe to make 10 cups:

2 c. Almonds, soaked
3 c. Purified water
3 c. Olive oil
3 t. Onion powder
2 t. Sea salt
1/2 t. Vitamin c powder
1/2 t. Garlic powder
1/2 c. Fresh lemon juice



Note: This is my mom's favorite raw sour cream ...And she loves sour cream!



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


Enjoy!

Leila

Mom's Nutrient Tea - Herbal tea formula #12 in a series

Time For Tea

This is herbal tea formula number twelve in a series of  delicious and healthful tea recipes I have posted on this blog. Enjoy!

Mom's Nutrient Tea

Years ago my mom made this nourishing blend to use for daily consumption. It is neutral and pleasant tasting. We like to make a big batch of this as a concentrate, straining it before storing in a glass jar in the fridge. To serve we dilute to taste with water.

Horsetail is rich in natural silica, which is good for your hair, nails, teeth and bone. Oatstraw is nutrient-rich and is very good for soothing and de-stressing the body. Alfalfa is very vitamin and mineral rich, and so is the nettle. Spearmint freshens and brightens the whole mix.



MOM'S NUTRIENT TEA Formula:

1 part horsetail
1 part Oatstraw (green tops)
1 part organic Alfalfa Leaf
1 part Nettle Leaf
1/2 part (up to 1 part) Spearmint Leaf


Method:

Mix the dried herbs together.
Store air-tight in a cool dark place.


To Brew Herbal Tea:

Bring purified water to a boil in a stove-top kettle.
Place 1 to 2 teaspoons desired loose leaf herbal tea blend into a cup.
Pour about 1 cup boiling water over the herbs and cover the cup.
Allow to steep 5 minutes.
Strain and sweeten if desired.
Enjoy!


Sun Tea Preparation:

Fill a 1/2-gallon jar with purified water.
Fill a reusable tea bag with desired herbal tea formula (or pour herbs in jar and just strain out later).
Set the jar outside in the sunshine for 6 hours or so.
Chill the tea.


Tips:

You may use a bamboo tea strainer or Tea-ball to make straining your teas a snap.

At our house, we use a French coffee press to make bigger batches of tea - it works great!

Enjoy this herbal blend hot or iced.

Enjoy a cup on cold winter mornings and evenings to chase away the winter chill. They also help chase away colds and are so comforting. Try adding a squeeze of lemon and raw honey when serving. Or make it sugar-free by sweetening with Stevia Glycerite (recipe on this blog). About 4 drops Stevia Glycerite is all you need to sweeten your mug of herbal tea! We find that a cup of hot herbal tea helps us relax before bedtime.

During the heat of summer, try brewing as a sun tea, and then serve chilled with some Stevia Glycerite to lightly sweeten, maybe a splash of lemon or lime and lots of ice. Iced herbal tea makes a great thirst quencher and is so much better for your family than sugar-filled sodas, and such.


To your health,

Leila