"At least 50% of all children in the United States are allergic to cow's milk, many undiagnosed. Dairy products are the leading cause of food allergy, often revealed by diarrhea, constipation, and fatigue. Many cases of asthma and sinus infections are reported to be relieved and even eliminated by cutting out dairy."

- Natural Health, Nathaniel Mead, MD

Always try to buy ORGANIC! Why?

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Crab Delight

2 c. almonds (soaked 12-48 hours and blanched)
3 stalks celery, finely chopped
1 red bell pepper, finely chopped
1/2 red onion, finely chopped
2 T. lemon juice
1 t. Celtic salt
1-2 t. Kelp powder

Process almonds in a Champion Juicer using the solid plate. Add remaining ingredients and mix well. 

- from "Living in the Raw" by Rose Lee Calabro

*** Michelle's comments: I used a food processor for the almonds (unblanched), and they turned out great. I used 1 t. Sea Seasonings Kelp powder with cayenne and it was good. I soaked the almonds for 12 hours, (then I dehydrated them before using). 

This recipe is excellent served with large leafy green lettuce leaves and a little Nama Shoyu. People can make lettuce wraps out of them - reminds me of eating a tuna salad sandwich, which is interesting because when I was "cooked," I hated seafood --- tastebuds are a changin.

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crabless cakes

CRABLESS CAKES

1 cup soaked sunflower seeds
3 cups carrot pulp
1/2 cup carrot juice
2 stalks celery
3 scallions
3 sheets nori seaweed
2 lemons juiced
1/4 cup olive oil
2 tsp dill
1 clove garlic
1 tsp Himalayan crystal salt

Juice 5-10 carrots for pulp, put some of the juice to the side. Process soaked sunflower seeds into smooth paste, add carrot pulp and rest of ingredients, and process until completely mixed, add juice as needed, but be careful not to add too much or it will be to wet. Shape into patties, and serve on a bed of kale.

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Eggplant Pizza

Peeled eggplant
sliced to about 1/2" slices but really a little thinner, as you don't want to take forever, or make too thin where it falls apart....give it your eye guess I suppose

On teflex sheet put your sliced eggplant..
on eggplant...drizzle olive oil

You can put the It. seasonings here now...

Then in any order: red/yellow peppers, diced or sliced, then mushrooms, diced or sliced, sliced or diced purple onions, "fresh" basil...(think fresh is a key so the other stuff you can fake, but not the "fresh" basil). I cut the basil up and sprinkled nicely on the top...then placed fresh slices off tomato on top with some more seasonings under it. Red pepper hot chili seeds or pinch cayenne for zing. Tomatoes for the moisture on top....Yes, fresh garlic... I bet you could also top after it comes out of dehydrator with a *raw cheese or even pine nuts ground and sprinkled on top. Why not Use imagination as your creation evolves!

Place in dehydrator several hours (maybe 4) and when it gets soft I call it ready.

Whatever veggies you love put them on. You could marinate some of the veggies in advance I bet too, but I didn't. I did not use any Nama or salt either. I suppose you could, but I didn't and hardly use it either.

When I saw the eggplant was feeling soft I called it "ready" for "human consumption."

- from RawFoodSupport.com

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Hummus

1 cup whole blanched raw almonds, soaked in cold water to cover for 10 to 12 hours
1 cup whole raw cashews, soaked in cold water to cover for 10 to 12 hours
1 tbsp. minced garlic
1 1/2 tsp. onion paste
1/2 cup lemon juice
1/4 cup water
1/2 cup olive oil
5 1/2 tsp. sea salt (Celtic brand recommended), or other salt
2 tbsp. tahini
Freshly ground pepper to taste
Extra virgin olive oil for garnish

Drain the nuts well. Using a food processor and working in batches, if necessary, process the almonds, cashews and garlic until pureed and as smooth as you can get them. Add the onion paste, lemon juice, water, olive oil, salt, tahini and pepper. Process until smooth.

Serve drizzled with extra virgin olive oil. Serves 4.

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Marinated Mushrooms

Portabella mushrooms, chopped into 1/2 inch squares
1/4 c. Nama Shoyu
1 T. Apple Cider Vinegar
1 T. Dried Basil

Marinate mushrooms in sauce for 12 hours. Serve as a side or topping to any meal. EXCELLENT!

- Michelle Reeves, From SAD to RAW

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