Raw/Live Food Recipes of the Month

Recipes of the Month
2007

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JANUARY

HERB-ENCRUSTED MUSHROOM STEAK
by Rhio

Mushroom Steak

2 large Portobello mushrooms, sliced
1/3 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
1 1/2 tbsp. Nama Shoyu
2 tsp. cumin powder
2 tsp. cardamom powder (or tarragon flakes)
2 tsp. garlic powder
1 Ume plum, seeded and mashed

1) Mix all ingredients, except the mushrooms in a bowl and blend well.
2) Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe.

Veggies

1 red or yellow bell pepper, sliced thin
1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
1/2 cup scallions, finely chopped
1 clove pressed garlic

3) Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.

Cheeze

1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)
2-3 tbsp lemon juice
1/2 cup filtered water

4) Blend all Cheeze ingredients in a blender until creamy.
5) Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheeze on top. Mmm good.

Serves 2-4. Keeps for 2 days in the refrigerator.

Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.

SEPTEMBER

Thai Curry Soup
by Matt Amsden

Serves 2
Ingredients:
3 cups Thai coconut water (approximately 1 1/2 - 2 coconuts)
3 cloves peeled garlic
2 inch piece peeled ginger
1/4 cup freshly-squeezed lemon juice
1/4 cup cold-pressed extra-virgin olive oil
1/4 cup Nama Shoyu
1 Tbsp. curry powder

Directions:

1. In a blender, combine all the ingredients and thoroughly blend.
2. Pour into a serving bowl.
3. Using a ladle, remove and discard any foam that rises to the top

Optional garnish:
Chopped avocado
Chopped chives
Chopped tomato
Chopped red bell pepper
Chopped basil leaves
Chopped mint leaves
Chopped cilantro

JANUARY

Date Nut Torte
By Alissa Cohen

Fudgy, creamy and sweet!
I bring this with me when I'm visiting someone I'd like to introduce to raw
food. People can't believe it's raw! And it's one of the quickest and
easiest desserts to make.

Base of Tort:
2 cups raisins
2 cups walnuts

Frosting:
1 cup dates, pitted and soaked
1/2 lemon, juiced

For Base:
1. In a food processor, combine raisins and walnuts and blend until well
blended and moist. (This will take a few minutes and you may see it forming
a ball. Just make sure the raisins come out looking like a fudgy mixture and
are not still grainy)

2. Remove from processor and mold onto a plate in a round circle about 1 1/2
inches thick.

For Frosting:

1. In a food processor, combine dates and lemon juice until smooth and
creamy.

2. Spread the frosting on top of the torte
Note: I like this served at room temperature as the frosting and torte are
still sticky, but if you want a firmer texture that will be easier to slice,
refrigerate it for a few hours.

FEBRUARY

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