Rawimmortal's Rawsome Vegan Fruitarian Egroup

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INVITATION TO JOIN RAWIMMORTAL'S RAWSOME VEGAN FRUITARIAN EGROUP

(the ultimate complement to your gall stone flush/cleanse...)

If you haven't heard about raw food diets, you will soon. The news is

spreading fast as this most ancient way of eating is making new

inroads & providing fresh answers for many of the problems of today...

What you will find over at Rawimmortal:

Conversation, Camaraderie, Raw Foods Information & Self-Health Care

Education, Over 500 Website Links, Rawsome Resources, Classes

Potlucks & Events across the USA, Networking & Mutual Support with

Fellow Raw Enthusiasts, as well as announcements for the upcoming

Summer Festival of Raw & Living Foods, to be held in Portland, Oregon

June 18-24, 2001: www.rawfoods.com/festival.

BOOKMARKS: World's largest list of raw food website links, plus links

to organic agriculture, animal rights, ecology, spirituality & world

peace, etc.

FILES: Share favorite raw recipes. Various types of files, including

free articles.

CALENDAR: Raw Events Notification: potlucks, lectures, food prep

classes, support groups, hikes, etc.

DATABASE: Includes a list to share contact information with other raw

foods enthusiasts.

Tell all your raw vegan & fruitarian friends to come on over & join

us at Raw Immortal!

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Did you know that Henry Thoreau expounds on the virtues of

natural living and eating of things in their most alive state, as

well as revelling in nature? In his Natural History Essays

(Huckleberries) he states:

" Live in each season as it passes; breathe the air, drink the drink,

taste the fruit, and resign yourself to the influences of each. Let

these be your only diet-drink and botanical medicines. " " Be blown on

by all winds. Open your pores and breathe in all the tides of nature,

in all her streams and oceans, at all seasons. Miasma and infection

are from within, not without. The invalid brought to the brink of the

grave by unnatural life, instead of imbibing the great influence that

nature is drinks only tea made of a particular herb while he still

continues his unnatural life, saves at the spile and wastes at the

bung. He does not love life and so sickens and dies and no doctor can

save him. " " Growgreen with spring, yellow and ripe with autumn. Drink

of each season's influence as a vial, a true panacea of all remedies

mixed for your especial use. " -Henry Thoreau

" Every man or every woman is the builder of a temple called 'the

body.' We are all sculptors and painters; and our material is our own

flesh, blood and bones. Any nobleness begins at once to refine

one's features. " -Henry Thoreau, 1850

" Forbear, mortals, to pollute your bodies with the flesh of animals.

There is corn; there are the apples that bear down the branches by

their weight; and there are the grapes, nuts and vegetables. These

shall be our food. " -Pythagoras, 582 B.C.

" A long habit of not thinking a thing wrong, gives it a superficial

appearance of being right. " - Paine (Introduction to Common

Sense 1776)

" Man is free at the moment he wishes to be. " -Voltaire

*****

Does a Raw Food Diet have to be BORING or BLAND? Try the following

rawsome recipes, and TASTE FOR YOURSELF!

RAW LASAGNA

Layer 1:

1 large zucchini

3 c mushrooms

Marinate in juice of 3 lemons &

1/4 c olive oil for 4 hours

Layer 2:

Almond cheese

Spruced up with optional:

Sun-dried tomatoes

Crushed garlic

Italian herbs

Layer 3

3/4 c sun-dried tomatoes, soaked

2 med tomatoes, seeded & chopped

MOCK SALMON PATE

2 c almonds, soaked overnight

1 c celery, finely chopped

½ c green onions, chopped

¼ cup purified water

2 medium-large carrots

3 t lemon juice

Dulse, rinsed

1 head romaine lettuce

Parsley

Run the almonds & carrots through a Champion juicer, with the blank

in place, to make a smooth pate. Mix all ingredients except lettuce

in a bowl, adding the dulse to taste. Form the mixture into a rounded

(or other shape) loaf & garnish with parsley sprigs. To serve, spoon

the loaf onto the lettuce leaves & roll them up sushi-style, or

optionally, spoon onto halved bell peppers or stuff onto halved bell

peppers.

SPINACH PIE

2 c walnuts

1 inch piece of ginger, peeled

4 c spinach, minced

1/8 – 1/4 c tahini

juice of 2 lemons

1 c mushrooms, sliced

1/4 t nutmeg

Nama Shoyu to taste

Process walnuts & ginger to a finely chopped consistency. Press into

a 10 " pie plate. Quickly process remaining ingredients in food

processor. Press into crust. Top with sliced mushrooms in a nice

design. Let sit ½ hour before serving.

Variation: Add 3 cloves pressed garlic, cayenne & extra lemon juice

to spinach instead of nutmeg.

1/2 bunch fresh basil

1/2 bunch fresh oregano

Fennel seeds

Layer 4:

Chopped spinach

Layer 1 – 2 – 3 – 4 – 1 – 2 – 3 or however you desire.

KALE SALAD

1 bunch of Kale (red, green, or " dinosaur " kale)

1/3 c olive oil

Hot pepper sesame oil

2 T Nama Shoyu (unpasteurized soy sauce)

Dulse

Tomato

2 lemons

Tear kale into small pieces. Juice the lemons. Add olive oil & Shoyu

& a dash of hot pepper oil. Add dulse to taste. Mix well & pour over

kale. Let it sit for a minimum of 1 hour (makes kale more palatable

and easily digested). Before serving, chop up tomato and sprinkle it

on top. *Variation: top with red bell pepper, corn, shredded carrot,

etc.

SLAMMIN' SUSHI ROLLS

6 large carrots

4 cups almonds, soaked 24 hours

6 ribs of celery

1 habenero pepper

1 cup green onions

1 large yellow onion

3 oz dulse flakes, rinsed

1 oz powdered dill

2 lemons juiced

1/4 cup water

-----------

Very ripe avocado (1 avocado makes 2 rolls)

Raw Nori sheets (I use 2 per roll since they get soggy)

Run the carrots, almonds, celery, and habenero through your juicer,

using the open blank. Chop the onions and dulse in a food processor

using the s-blade until fine. Mix ingredients in a bowl, adding the

dill, lemon juice and water. Spread over raw nori to about 1/4 "

thickness, covering the sheet up to 3/4 " from the top. Cut strips of

avocado and place them near the bottom of the roll so they stretch

side to side. Roll up from the bottom (squeeze in a maki roller if

you have one). Gently cut in half and the halves into thirds (be

careful, raw nori tears easily). Enjoy!

CARRO-CADO MASH

Ingredients (2 servings)

6 to 8 large fresh carrots

1 large red or yellow bell pepper

1 large or 2 small ripe avocados

1 oz. whole dulse leaf

Soak the dulse in water for a few minutes, then drain and thoroughly

rinse for 5 minutes, then squeeze out the water by hand Slice up the

bell pepper into strips. With the blank plate installed, run the

carrots through a Champion juicer, collecting the juicy pulp in a

bowl. Remove the flesh from the avocado(s) and, using a fork, mash

the avocado into the carrot pulp. Add the dulse and bell pepper to

the carrot-avocado mixture, and serve. Optional: scoop out bell

pepper and stuff with the carrot-avocado mixture.

YUCATAN FRUIT SALAD

2 c pineapple chunks

1 small jicama, peeled & chopped

1 large mango (not too soft), cored, skinned & chopped

1 t jalapeno pepper, chopped

2 T cilantro leaves, minced & packed

1 lime, juiced

1 t poppy seeds

Put fruit chunks in a bowl. Put jalapeno chunks through a garlic

press & press juice onto the fruit, discarding fibers. Add remaining

ingredients & chill.

ALMOND CORN CHOWDER

2 c corn, cut off cob

1 ½ c Almond Milk

1/4 c avocado, diced

1 T onion, minced

1 t Nama Shoyu (unpasteurized soy sauce)

1/2 t cumin

Puree well in blender. Top each serving with a garnish of paprika &

minced fresh cilantro or dill & minced jalapeno if you like spicy.

EVERYBODY'S FAVORITE CRACKERS

1 cup of sunflower seeds, soaked

1 cup of walnuts, soaked

1 cup of almonds, soaked

1 cup of cashews

1 cup of filberts, soaked

1-2 cups of red onion, chopped

1/2 cup of sundried tomatoes ground up in coffee grinder

1/2 cup of flax seed(combined with enough celery juice to soak it in)

3 teaspoons cumin seed

1 teaspoon of dill

2 teaspoons celtic sea salt

1 teaspoon sweet curry

1 teaspoon dulse flakes

Combine all the spices, onion and salt with the flax seed and mix.

Then combine all the nuts and mix well. Run mixture through the Green

Power or Champion Juicer. Spread mixture on teflon sheets. Make

fairly thin. After sheets are in dehydrator several hours score with

a pizza cutter to make squares so they will break more easily into

pieces when dry. Dehydration time is about 15-24 hours, depending on

thickness.

TOMATO BASIL SAUCE

3 c tomatoes, seeded & chopped

1/2 c packed basil leaves, chopped

2 garlic cloves, pressed

Pulse chop basil & garlic in processor. Add chopped tomatoes & pulse

5 quick times until just mixed.

DATE LEMON SAUCE

Good dip or sauce for fruits.

10-15 fresh dates, pitted

Fresh lemon juice

Pure water

Blend dates with lemon to make a thick sauce, and then add water to

reach desired consistency. Variation: Add fresh ginger juice.

INDIAN RAITA

Chop equal amounts:

Tomatoes

Red onions

Cucumbers

Season with a little:

Sea salt

Cumin

PANDORA SAUCE

Blend:

4 T sesame seeds

1 clove garlic, pressed

3 med limes, juiced

3 T brown rice vinegar

2 T extra virgin olive oil

2 T almonds, minced

2 t tamari

1 t sesame oil

Pinch chile powder or cayenne

CAKE, VICTORIA'S UNIVERSAL RECIPE

CRUST:

*Combine ingredients and mix well:

1 C Ground nuts, seeds or grain

1 T Oil

1 T Honey

*Optional ingredients. Add one or more for flavor:

1/2 C Fruit, berries, chopped or crushed

1/2 C Dried fruit. Soak for 1-2 hours. Grind.

1 tsp Vanilla

1/2 C Raw carob powder

4 Tangerine peels from 4 tangerines, well ground

*If mixture is not firm enough, add psyllium husk,

ground flax seed, or shredded coconut.

*Form into crust on a flat plate.

FILLING or TOPPING:

*Blend ingredients well,

adding water with a teaspoon, if needed:

1/2 C Fruit, fresh or frozen

1/2 C Nuts (white nuts look pretty)

1/2 C Olive oil

- Lemon juice, from one medium lemon

1 tsp Vanilla

*Spread evenly over the crust

*Decorate with fruits, berries and nuts

*Give it a name

*Chill the cake approximately 4 hours

Nuts and seeds:

Almonds, walnuts, filberts, cashews, pine nuts,

pecans, sunflower seeds, sesame, or tahini, oat

flour, or rolled oats, buckwheat, kamut, barley.

Dried fruits:

Pitted prunes, raisins, apricots, dates, figs,

currants.

Fresh fruits & berries:

Strawberries, apples, bananas, blueberries,

pineapples, mangoes, apricots, raspberries,

cranberries.

FROZEN BANANA ICE CREAM

Let bananas ripen until they are well speckled with brown dots. Peel

them and freeze in your freezer. Run the bananas through a Champion

Juicer using the solid plate. It will come out like soft-serve ice

cream.

You can make different flavors by putting frozen raspberries or other

berries through the juicer with the bananas.

Top with toppings.

Some suggested toppings:

Blend some strawberries in a blender and add sliced strawberries to

make the topping * Blend raw carob powder with some bananas as

a " chocolate " topping * Top with raw chopped nuts

PERSIMMON PIE

Persimmons

Apples

Lemons

Dates

Banana

Sunflower seeds

Blueberries

Cinnamon

Pie crust: Blend together in food processor sunflower seeds, dates,

and some banana to make a stiff dough (too much banana will make it

too soft). Press this dough into a pie plate.

Filling: Grate 2 or more apples and add fresh lemon juice, to retard

oxidation and enhance flavor. Place mixture into pie crust. Blend

fresh, ripe persimmons to a creamy consistency, and spread over apple-

lemon mixture evenly. Top with frozen blueberries and a few sprinkles

of cinnamon.

RAW APPLE PIE

Filling:

8 med apples

1 c soaked raisins

3-4 T lemon juice

1 T cinnamon

Grate ½ the apples & blend other half.

Then mix in remaining ingredients.

Crust:

3/4 lb soft dates

1/3 lb walnuts, ground to flour

3/4 c shredded coconut

Knead all ingredients together. Press into a 10 " pie plate & pour in

filling.

RAW BERRY SHORTCAKE

CRUST:

* In a food processor finely chop:

2 C Almonds, soaked overnight & then drained & air dried for awhile

* Add & mix well:

3 T Honey - optional if you're a vegan

* Form crust.

FROSTING:

* Place in a blender:

1 C Cashew nuts, soaked

1/2 C Water

1 tsp Vanilla

3 T Maple syrup or honey

* Blend well.

* Spread frosting over crust.

* Top with lots of fresh berries or fruit.

* Keep cold. Enjoy!

HALVAH

1 cup sesame seeds (unhulled)

1/2 cup flax seeds

1/2 cup misc. seeds or nuts (sunflower, pumpkin, almonds...)

1 t vanilla powder

1/2 cup honey (or less)optional if you're a vegan

1 T maple syrup (optional)

1 T sesame oil (cold pressed)

minced coconut

Grind seeds in coffee grinder.(Most grinders will take 1/3 cup to 1/2

cup at a time.)Put in bowl, mix in vanilla powder. Add maple syrup

and honey gradually, mixing until it becomes dough-like but not too

sticky. (This part is difficult.)Mix in sesame oil. Press into some

kind of smooth pan or bowl or whatever, and put in fridge for at

least a few hours. Later, remove from fridge and cut into pieces.

Roll each piece in coconut. Keep refrigerated, or eat.

vanilla powder = ground vanilla beans, sometimes available at health

food shops.

AVOCADO-MANGO MILKSHAKE

2 frozen bananas

1 cup frozen mango pieces

Lemons

2 avocados

Raw honey (optional if you're a vegan)

Purified water

Process frozen bananas with " S " blade, adding fresh lemon juice until

it starts to turn smooth & look like ice cream. Add mango, avocado &

fresh dates. Blend again. Blend in purified water to desired

consistency.

COCO LOCO

1 or more young " jelly coconuts "

(Can be purchased at many Asian supermarkets)

Optional: fresh dates

Open coconuts. Drain liquid into blender. Scoop out soft inner flesh.

Blend coconut water and flesh together, until creamy. Drink as is.

This is incredible - nectar of the Gods!

ORANGE JUBLIUS

This drink is like the " famous " orange drink sold at many malls.

Juice from 2 valencia oranges (fresh squeezed)

10 oz frozen mango

3 oz (or more) frozen raspberries

1 young coconut water and meat

1 vanilla bean

Place above ingredients in blender and blend.

CASHEW NUT MILK

6 cups purified water

2 cups raw cashews

Fresh, raw dates

Blend until smooth & creamy (milk-like consistency). Add a few dates

for sweetness if desired. Keep in refrigerator.