From Cheryl's New Book RAW KIDS
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RAW KIDS RECIPES!
From Cheryl's New Book RAW KIDS
With True Transition Modifications from Victoria
APPLE CARROT SALAD
A festive, colorful salad great for "everyday" or holiday!
2 apples, cored and grated
4 carrots, grated
1 cup currants
1 cup orange juice
4 Tablespoons lemon juice
2 Tablespoons "lemon zest" (grated lemon peel)
1 teaspoon grated fresh ginger
1/2 cup walnuts, soaked and chopped
2 Tablespoons shredded coconut
Stir together all the ingredients. Serve immediately!
MOCK CHOCOLATE SHAKE
This combination of ingredients has the uncanny taste sensation of chocolate! Guaranteed to satisfy a sweet tooth for chocolate craving!
Blend the following ingredients. Serve with a straw and a spoon to make it more fun!
1 fresh banana
1 frozen banana
4 pitted dates (more or less, depending on sweetness desired)
1 Tablespoon raw carob powder (available at natural food store)
1 cup ice water (more or less, depending on the thickness desired)
1 Tablespoon raw tahini (optional)
Victoria's Note: Walnuts, hazel nuts and dates also have a chocolate sensation on your taste buds, without the carob powder. You can experiment here with the nuts you use. Or you can use both bananas frozen for a thicker, colder shake! A great job for The VITA-MIX.
TACO SALAD
On individual dinner plates, place chopped romaine lettuce, chopped tomato, sliced cucumbers, sprouts of choice. Other fine dices and minced veggies you have on hand are optional. Place a large scoop of guacamole in the center made from mashed avocados, lemon juice to taste, chopped tomato, and Seasonings or chili powder to taste.
RAW HUMMUS
"Hummus" is defined as follows: "a Middle Eastern spread or dip of puréed chickpeas with tahini, garlic, lemon juice, and oil." (The oil is not necessary!)
Raw Hummus is a wonderful dip for raw vegetables or spread for dehydrated Vegetable Crackers or for Essene Bread, if you are still doing grains. You can add as much tahini as you like, creating a smoother texture.
2 cups sprouted chickpeas (also called "garbanzo beans")
1/4 cup fresh-squeezed lemon juice
1 Tablespoon garlic (True Transitional optional)
1/2 cups tahini (could use any nut butter)
Seasonings to taste (Tomato Tornado is outrageous!)
Blend all ingredients in a food processor or blender until creamy. To sprout chickpeas: soak chickpeas 24 - 48 hours (the longer the soak time, the easier the digestion). Drain water. Then let sprout for 2 days, rinsing 3 times a day. 3/4 cup dry chickpeas will yield approximately 2 cups sprouts.
VEGETABLE CRACKERS
Use these Vegetable Crackers as snacks, sometimes topped with raw nut butter, Raw Hummus, guacamole or salsa. This is a versatile recipe and can be made with many variations, omitting or substituting some of the vegetables or using different nuts or seeds in place of the sunflower or pumpkin seeds. Almonds are very tasty.
1 cup sunflower seeds, soaked 6 - 8 hours and rinsed
1 cup pumpkin seeds, soaked 6 - 8 hours and rinsed
2 carrots
1 red bell pepper, finely chopped
1 red onion, finely chopped 2 stalks celery, minced
2 cloves garlic, minced (True Transition optional)
Seasoning to taste (Potato Picnic is great!)
Process all seeds and carrots through The Champion Juicer, using the homogenizer solid plate. Add remaining ingredients, and mix thoroughly with your hands. Form round Crackers about 1 & 1/2 inch in diameter and 1/4 inch thick. Place crackers on a dehydrator tray with teflex sheet. Dehydrate at 105° for 4 hours. Then flip Vegetable Crackers over, and remove teflex sheet. Continue dehydrating for 3 - 6 hours, or until desired crispness is obtained.
A Bookful of GetWell StayWell, Great Gift Recipes! Page21
