RV Burger

RV burger: portobello mushrooms (marinated in noni juice), pumkin seeds, cumin, quarter cup flax seeds, red bell pepper, carrot, oat bran, garlic, onion, Celtic sea salt, black pepper. RV sprouted spelt bun: sprouted spelt, sesame seeds, Celtic sea salt, filtered water, olive oil. Spread: herb coconut cream ‘cheese’.

Burger (makes 4):

4 portobello mushrooms marinated in noni juice for 2 hours
half cup pumkin seeds
half cup oat bran
quarter cup flax seeds
half red bell pepper
1 large carrot
2-3 cloves garlic
1 large onion
cumin, Celtic sea salt, black pepper to taste
add some cayenne pepper to spice it up (optional)

Put ingredients in food processor, perhaps you need a little water to get it going. Shape the burgers and stick it in the dehydrator or in the oven on the lowest setting for about 2-3 hours. (an hour an a half on each side)

Just a few nice Raw Vegan dishes

 

 

 

Sweet patato bites, cranberry/sunflower spread, radish and Chinese leek sprouts ♥

 

RV Eggplant rolls inside: tomato sauce, lamb’s lettuce & alfalfa sprouts. Dressing: Cashews, Celtic sea salt, black pepper, olive oil & a bit of filtered water. You can also add nutritional yeast.

 

 

 

Zucchini & carrot ‘spaghetti’, corn, baby tomatoes, sesame & pumkin seeds. Dressing: sunflower seeds, olive oil (extra vierge), cayennepepper, Celtic seasalt, curry powder, black pepper & some noni juice (or use nutrional yeast instead)

 

 

Delish zucchini bites and cellery sticks with pumpkinseed spread ♥

Raw vegan wheat/glutenfree oat bread

• grind 2 cups oats
• grind 1 cup white almonds
• half cup ground flax seed
• half cup oat bran
• Celic sea salt
• some filtered water to make the dough
• quarter cup coconut oil (optional)

Mix all ingredients and shape the dough, stick it in the dehydrator or in the oven on the lowest setting for about 1- 2 hrs.

 

Raw Vegan Banana bread

• 1 cup of ground rolled oats
• half cup ground almonds
• quarter cup ground flax seeds
• half cup shredded dried coconut
• 2 tsp cinnamon
• 5 dates (soaked) (optional you can add any sweetener of your choice)
• 3 bananas

Put all ingredients in a food processor and mix until a smooth dough. Shape the dough and stick it in the dehydrator or on the lowest setting in the oven for about 1-2 hours. Enjoy!

 

Pickled cucumber

Depending on the size of the jar:

• 1/3 apple cider vinegar
• 1/3 (filtered) water
• 1-2 tbsp date syrup
• sea salt to taste
• 1 sliced onion
• half diced red bell pepper
• 2-3 tsp mustard seeds
• some dill (optional)
• shake all ingredients well and add cucumber. Just drain when there’s is too much liquid.

 

Kale & Quinoa bread

• 1 cup Quinoa, soaked overnight
• half cup flaxseed
• 1 + 1/2 cup firmly packed kale, finely chopped
• 3 cloves garlic
• 1 onion
• seasalt,  2 tsp paprika powder
• a bit of filtered water to get it going
• Blend all ingredients
• spread it over a (baking) sheet (about as thick as your pink) and put it in the dehydrator or in the oven on the lowest setting until it’s dry and still flexible.

Raw Bounty

Here’s a nice raw vegan bounty recipe from my friend Tina Redder ~Tina’s Raw Alkaline Diet~

Coconut Filling:

• 1/4 cup ground almonds
• 1/3 cup extra virgin coconut oil, melted
• 2/3 cup dried shredded coconut
• 2 Tbsp Agave, to taste
• some Tbsp water until a proper consistency occurs, must be shapeable

Chocolate is made from:

• 1/2 cup extra virgin coconut oil
• 1/4 cup cocoa powder
• pinch of salt

2 Tbsp maple syrup, or agave, and may also few drops of stevia

(You can use an other sweetner for agave)

http://tinasrawalkalinediet.com/?p=1157