Recipes

Pesto Light

• 1/2 cup pine nuts
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil
• 4 - 5 cloves garlic
• 3 tbsp Bragg Liquid Aminos
• 2 tbsp lemon juice
• 2 cups tomato, chopped

Place all ingredients, except for the tomato, in a food processor and blend until blended but still chunky.  Add tomato and pulse a few seconds until well blended but not soupy.

Source: Living on Live Food, Alissa Cohen

Black Olive Tapenade

• 24 black olives
• 1/2 cup olive oil
• 1/4 cup parsley
• 1/4 cup basil
• 2 cloves garlic
• 2 tbsp lemon juice
• 2 tbsp mint leaves
• sea salt and pepper to taste

Place all ingredients except olives in blender or food processor and blend until smooth. Add in olives and blend until only little bits of olives are visible.  Chill and serve.

Note: Make sure you use black olives or this may not taste right.

*Source: Living on Live Food, Alissa Cohen

Cucumber Dip

• 1/2 cup cashews
• 1 cucumber
• 1/2 avocado
• 1 tsp olive oil
• 2 tbsp dill
• 1/2 tsp Herbamare seasoning salt

Blend all ingredients in a food processor until smooth.

*Source: Living on Live Food, Alissa Cohen

Avocado Salsa

• 2 avocados
• 1 medium tomato
• 1 medium red onion
• 1 small red bell pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 tbsps chopped cilantro
• 2 cloves garlic
• 2 tbsp lime juice (or to taste)
• 1 tbsp olive oil
• dash cayenne or chopped jalapeno
• sea salt & pepper to taste

Finely chop the onion.  Cut the avocados in half; remove the seed and carefully peel.  Finely chop the avocado flesh; place in a medium-sized bowl and toss lightly with lime juice.  Cut the tomato in half horizontally.  Squeeze gently to remove seeds (optional); chop fine.  Remove seeds and membrane from pepper; chop fine.  Finely chop the cilantro and garlic (and jalapeno, if desired).  Combine all ingredients with avocado.  Add coriander, cumin, olive oil, sea salt, and pepper.  Toss together so avocado does not become mashed.

Serving suggestion: Serve with raw crackers or on a salad.

Source: Living on Live Food, Alissa Cohen

Raw Hummus

• 2 cups chickpeas (soaked 12 hours and sprouted 24 hours)
• 2-4 cloves of garlic
• ½ cup water
• 3 tbsp raw tahini
• 3 tbsp Bragg liquid aminos
• ¼ cup fresh lemon juice

Blend and let sit for 30 minutes for flavors to blend.

Sunflower Almond Paté

• 1 cup sunflower seeds, soaked
• 1 cup almonds, soaked
• 1 1/2 stalks celery, chopped
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped broccoli stems
• 1 clove garlic
• 1 tbsp paprika
• 1 tsp onion powder
• 1 tbsp Bragg's Liquid Aminos or Nama Shoyu
• 1/2 cup chopped fresh parsley

1. In a mixing bowl, combine all ingredients except the parsley.  Toss to combine.  Using the blank (homogenizing) attachment of an appropriate juicer, process the mixure.
2. By hand, mix in the parsley.  Season to taste and serve.

Note: This paté can be dehydrated to make crackers or used to stuff vegetables.

Makes 3.5 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Red Pepper Ketchup

• 2 cups chopped red bell pepper
• 1/4 cup chopped red onion
• 1/8 cup chopped red beet
• 2 tbsps paprika
• 2 tbsps ground flax seed
• 1 tbsp celery powder*
• 2 tsps garlic powder
• 1 pinch ground clove
• 2/3 cup extra virgin olive oil
• 1 1/2 tbsps fresh lemon juice (optional)
• 1/4 tsp liquid stevia extract

In a blender, combine all ingredients.  Blend well and season to taste.

*Celery powder is made by dehydrating celery, then grinding it to a powder using a spice grinder or dry blender.

Makes 2 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Sprouted Raw Hummus

• 2 1/2 cups sprouted chick peas
• 1 cup chopped cucumber and/or cauliflower
• 1 cup chopped zucchini
• 2 - 3 cloves garlic
• 2 tbsps ground cumin
• 1 tbsp coriander seeds, ground
• 2 tsps kelp powder
• 1/3 cup water
• 3 tbsps extra virgin olive oil
• 2 1/2 tbsps fresh lemon juice (optional)
• 1 tbsp Bragg's Liquid Aminos or Nama Shoyu
• 1/4 tsp liquid stevia extract (optional)

In a food processor, combine all ingredients.  Process until a smooth, thick dip is achieved.

Variations:

• Add any fresh herbs.
• Substitute more zucchini for some of the garbanzo beans to lighten.
• For another version use sprouted green peas instead of, or in combination with, chick peas.

Makes 3 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Lemon Tahini Dressing

• 1 cup chopped cucumber
• 1/2 cup raw sesame tahini
• 1/4 cup chopped scallion
• 1 clove garlic
• 1 tsp kelp powder
• cayenne to taste
• 1/2 cup water or vegetable juice
• 3 1/2 tbsps fresh lemon juice
• 3 - 4 drops liquid stevia extract

In a blender, combine all ingredients.  Blend well and season to taste.

Makes 2 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Red Pepper Tahini Dressing

• 2 red bell peppers, roughly chopped
• 1 cup raw sesame tahini
• 1 - 2 cloves garlic
• 1 tbsp Frontier Pizza Seasoning
• 1 cup water
• 1 tbsp fresh lemon juice (optional)
• 1/4 cup dehydrated bell pepper, or 2 drops liquid stevia extract
• Bragg's Liquid Aminos, dulse, or kelp granules to taste (optional)

In a blender, combine all ingredients.  Blend well and season to taste.  Add water to adjust consistency.

Makes 3 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Red Pepper Corn Salsa

• 2 cups chopped red bell pepper
• 1/2 red onion, chopped
• 1 cup fresh corn
• 1/2 cup shredded carrot
• 1/3 cup finely sliced scallion
• 2 avocados, diced into small pieces
• 1/2 - 1 cup chopped fresh cilantro
• 1 tsp kelp powder
• cayenne to taste
• 1 1/2 tbsps fresh lemon juice (optional)
• 1 tbsp extra virgin olive oil

1. In a food processor, using the pulse function or simply turning the processor on and off quickly, chop the red bell pepper until you have a juicy, finely chopped, salsa-like mixture.  Set aside in a mixing bowl.
2. Chop the red onion the same way.  Add to the mixing bowl with the red bell pepper.
3. Add remaining ingredients to the mixing bowl.  Stir to combine well.  Season to taste and serve.

Note: This mixture goes especially well with flax crackers and/or vegetable chips (vegetable slices raw or dehydrated).

Makes 3 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Raw Red Pepper Marinara

• 4 chopped red bell peppers
• 1/2 red onion, roughly chopped
• 1 bunch fresh basil, chopped
• 1 clove garlic
• 1 tbsp Frontier Pizza Seasoning
• 1/4 cup extra virgin olive oil
• 1 tsp fresh lemon juice (optional)
• fresh oregano to taste
• fresh thyme to taste
• Bragg's Liquid Aminos, dulse, or kelp granules to taste (optional)
• Liquid stevia extract to taste

In a food processor, combine all ingredients and process.  Season to taste.  If a thicker sauce is desired, add 1 tsp psyllium husks powder.

Note: This sauce is perfect for raw pasta (Spiraghetti).  If you are using it to make raw pizza, we recommend blending it to a smoother consistency.

Makes 4 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Nut Butter

• 2 cups shelled raw almonds/hulled
• Raw sunflower seeds

Finely grind nuts without separating oil.  Store unused portion in glass jar in refrigerator for up to 3 days.  (Do not eat with bread; spread on dehydrated vegetables.)

Makes 4 - 5 servings.

Source: Permacharts

Zucchini Hummus

• 2 cups chopped zucchini
• 2/3 cup tahini
• 1/2 cup water
• 1/4 cup chopped parsley
• 1/4 cup chopped spearmint
• juice of 2 lemons
• 2 cloves garlic
• 1/tsp celtic salt

Combine all ingredients in a food processor and puree.  Serve with raw vegetables. Makes about 2 1/2 cups.

Dairy Free Cream Cheese

• juice of 2 small lemons
• 2 tbsp organic virgin olives oil
• 2 tsp agave
• 1/4 cup pure water
• 1/2 cup organic pine nuts
• 1 pinch Celtic salt

Mix all ingredients together. Add 1/2 cup melted coconut oil and continue blending until creamy in texture. Transfer into a glass jar and set in the fridge for 1-2 hours. You can add herbs and vegetables like sun-dried tomato, basil, parsley and garlic to the cream.

Avocado Mayonnaise

• 1 1/2 cups avocados, mashed
• 1/3 cup olive oil
• 1 tbsp honey or maple syrup
• 1 garlic clove
• 6 tbsp apple cider vinegar
• 2 tbsp orange juice
• 2 tbsp dulse flake
• 1/4 tsp celtic salt

Mix all ingredients in a blender or food processor, adjusting quantities to obtain a rich, mayo-like consistency.

Red Pepper Hummus

• 2 zucchini
• 1/2 red bell pepper
• 2 clove garlic
• 3/4 cup sesame tahini
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 tsp Himalayan crystal salt

Blend until smooth, and enjoy

source

Olive Pesto

• 1/2 cup black olives, pitted
• 1/4 cup chopped fresh basil
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp chili powder

Combine all ingredients in a blender or a food processor and pulse until well blended but chunky. Serve over vegetable pasta, or on vegetables and dehydrated or regular crackers.

Harissa Sauce

• 3 red bell peppers chopped
• ¼ cup re-hydrated dried new mexican, or ancho chiles
• ¼ white onion
• ¼ cup olive oil
• 4 cloves garlic
• ¼ bunch of cilantro
• 2 tbsp paprika
• ½ tbsp cumin
• 1 tsp coriander
• 1 tbsp crushed red pepper
• 3 tbsp agave
• pinch of sea salt to taste

In blender, add all ingredients and blend until smooth. This is a very spicy sauce so when serving with hummus, just serve small spoonful with each portion.

Vital Creations

Cashew Hummus

• 2 cups cashews, soaked over night
• ¼ cup lemon juice
• ½ cup olive oil
• 4 cloves of garlic
• Water to blend
• ½ tsp sea salt
• pinch of cumin
• Paprika for garnish
• Parsley for garnish
• Harrisa sauce for service (see recipe)

In blender blend cashews, lemon, garlic, olive oil, water to blend, sea salt and cumin. Blend until completely smooth. Serve with a scoop of harissa in the center, and garnished with paprika and parsley.  Serve with lavash, cucumbers and tomatoes.

Vital Creations