3 Raw Food Diet Recipes

3 Raw Food Diet Recipes

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Is Raw Food a Diet Fad?

The answer to the above question is no. The living-foods diet does more than restrict calories, speed metabolism, and shrink fat cells. It is a lifestyle one that brings about health and restores balance. This balanced functioning allows the body to fight disease properly and nourish itself while performing vital operations that keep you youthful and energetic.

The number one reason many diets fail is because they are too restrictive in the minds of the dieters. You can get around this by eliminating the need to diet, instead choosing nourishing substances like raw whole foods, and adjusting the mental focus in the process from what you can`t have to what you get to have. This is a basic and positive recipe for success.

Layered vegetable dishes are easy to create in large quantities and can be enjoyed immediately or stored until the next day, making advance preparation a possibility when entertaining or taking food to a gathering. These dishes are guaranteed crowd-pleasers and can be served warm or at room temperature. They may be made in full sheets and cut down easily into desired serving sizes, depending on the style of event.

5 Vegetable Lasagna

Layers of fresh seasonal vegetables, delicious macadamia-squash creme filling, and savory spices add up to a tasty dish for any occasion.

Makes 6 to 8 entree portions

For the filling:

  • 2 cups macadamia nuts
  • 1 cup water
  • 1 cup diced butternut squash
  • 2 Tbsp. dried Italian seasoning
  • 2 Roma tomatoes
  • ½ cup lemon juice
  • 2 cloves garlic
  • 1 tsp. sea salt
  • 2 Tbsp. extra-virgin olive oil

For the layers:

  • 4 heirloom tomatoes, cut on a bias
  • 6 zucchini
  • 4 cups chopped chard
  • 6 portobello mushrooms, cut lengthwise

To prepare the filling, blend all ingredients in a high-powered blender to a thick puree, making sure the creme is well combined. A smooth sauce makes a big difference in this dish.

To prepare the lasagna, first cut the zucchini lengthwise into paper-thin strips (1.8-inch thickness) using a mandoline. Layer barely overlapping pieces on a covered dehydrator sheet or a sheet pan (if you don`t plan to dehydrate). Fill the tray, or divide in individual portions, depending on final serving needs. Top the zucchini with ½-inch-thick layer of filling mixture. Cover with a layer of heirloom tomatoes and then a well-spaced layer of portobello mushrooms; follow with a layer of chopped chard. Top with another layer of zucchini.

Repeat, forming 2 identical sets of layers. Garnish with dried Italian seasoning or Roma-Tomato Marinara.

If not using a dehydrator, refrigerate and enjoy as needed. The longer the mixture sits, the more flavorful the dish will become. If using a dehydrator, set at 118° and leave in for 4 hours. Remove when ready, pour off any excess moisture, and serve immediately. The longer the filling stays in the dehydrator, the more “set up” it will be. Refrigerate leftovers for 1 additional day.

Eggplant Stacks

Layers of eggplant, tahini paste, and fresh greens give rise to a colorful and rich Mediterranean-inspired combination. Enjoy this dish immediately, or after a short time in the dehydrator for additional flavor.

Makes 10-12 servings

 

For the filling:

  • 2 cups tahini paste
  • 1 Tbsp. miso paste
  • 1 cup lemon juice
  • 2 cloves garlic
  • 1 tsp. sea salt
  • ¼ cup parsley

For the layers:

  • 6 cups chopped chard
  • ½ cup chopped parsley
  • 2 large eggplants, thinly sliced into rounds (roughly 4 cups)
  • ½ cup Sweet Miso Dressing

To prepare the filling, begin by combining the lemon juice, garlic, parsley, and salt in a food processor with the S-blade attachment. Process ingredients until well combined; then with the processor still running, slowly pour in tahini and miso pastes. Process briefly until combined but not green from herbs, allowing some pieces to remain. Set aside for immediate use.

To prepare the layered stacks, toss the eggplant rounds in a medium-size bowl with the Sweet Miso Dressing until they soak up the dressing. In a separate bowl, combine the chard, parsley, and 2 cups filling; fold together to create a thick mixture. On a cutting board, lay out ⅓ of the eggplant rounds. Top each with 2 Tbsp. filling, ¼ cup chard mixture, and another layer of eggplant rounds. Repeat, forming 2 identical sets of layers. Enjoy immediately, or dehydrate at 118° for 2 hours and serve warm.

Heirloom-Tomato Terrine 

A terrine is a special type of layered dish that is achieved by pressing the ingredients together. This recipe can be prepared in advance and placed in the dehydrator the day of an event for great results.

Makes 8-10 thin slices

For the savory crust:

  • 1 cup walnuts
  • 1 cup Basic Vegetable Stock
  • 1 tsp. sea salt
  • ¼ cup extra-virgin olive oil

For the layers:

  • 6 heirloom tomatoes, cut into ¼-inch thick round slices
  • 6 yellow crookneck squash, sliced lengthwise into thin strips (⅛-inch thickness)
  • 3 cups Stuffed Mushrooms

First prepare the crust. In a food processor with the S-blade attachment, pulse nuts down to a meal; pour in vegetable stock, salt, and oil; and process until a dough ball forms. This crust is great for savory pies and in stuffed and layered vegetable dishes, so if you will be preparing for large groups often, feel free to make multiple crusts and store in the refrigerator for up to 2 weeks.

To complete the terrine, line a Bundt pan mold or similar container (cheesecake molds work great, too) with saran wrap or parchment paper. Begin by creating an overlapping layer of yellow squash. Cover the surface of the squash with heirloom tomatoes. Top with 1½ cups Stuffed Mushrooms. Repeat layers. Gently press together, applying moderate pressure. Finish with a layer of savory-crust mixture. Place entire mold in dehydrator and dehydrate at 118° for 4 hours. If not dehydrating, place in the refrigerator and let stand 24 hours. When the recipe is set up, invert the mold onto a cutting board and carefully pull out the saran wrap or parchment paper. Cut terrine into ½- to 1-inch slices and enjoy. Garnish with additional sauces, if desired, or chopped fresh herbs.

 

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