Raw Seasonal Recipes October 2010

Fall is upon us with all of its vibrant color and beauty, not to mention an assortment of new and interesting ripe foods to be included in your raw food diet over the next few months. You will more than likely be finding such items as cabbage, walnuts, grapes, pears and of course, what would October be without sweet potatoes and squash? Contrary to popular opinion, you can eat them raw and they are delicious in the recipes below. Enjoy!

Juicy Pear Smoothie

Ingredients:

2 apples, any variety, cored
1/2 head of Romaine lettuce
1 orange, peel removed
2 ripe pears, cored
2 leaves of kale or Swiss chard

Juice first four ingredients and pour into blender with pears and remaining greens. Blend until smooth.

Serves 1

Walnut and Cabbage Stuffed Peppers

Ingredients:

4 large bell peppers, any color, stemmed and hollowed
1 cup soaked walnuts
1 cup grated cabbage
1 avocado
1 beetroot, grated
1 celery wand, chopped
2 scallions, minced
1/4 cup chopped parsley
juice of 1 small lemon
pinch of Celtic salt (opt)

Hollow out peppers and arrange on a colorful platter. Pulse remaining ingredients in a food processor until coarse and thoroughly mixed. Spoon into hollowed out peppers, refrigerating any leftover filling to use in salads or wraps later.

Serves 2-4

Sweet Potato Pudding

Ingredients:

2 cups young Thai coconut water
1 medium Sweet potatoes, peeled and cubed
1 medium carrot, peeled and chopped
2 large, ripe apricots, pitted
1 avocado, peeled and pitted
2 leaves of stevia, fresh or dried (may use 1 Tablespoon raw honey)
1 inch of vanilla bean (opt)

Blend until smooth in a Vita-Mix and pour into two bowls. Dust with cinnamon.

Serves 2

Zucchini Tahini Dip

Ingredients:

2 medium zucchini squash
1 cup raw tahini
1 red pepper, seeded
juice of 1 small lemon
2 cloves of garlic
1/4 cup chopped parsley
sea salt (opt)
dash of cumin

Blend all ingredients in food processor until smooth, adjust seasonings to taste, and place in serving bowl. Dust with paprika, if desired. May be used as a dip for vegetable crudites or crackers.

Serves 2