What are some good live food recipies?

Answer 1

You must be a vegetarian !. I was going to answer "salads" but that was not very well thought of . SO- here is a link to a vegetarian website that gives free vegetarian recipes, and even includes a section on raw food.
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http://www.vegetarianusa.com/livefood2.html

Answer 2

Act like Timon and Pumba and eat some bugs.
Act like a cow and eat some grass.

Answer 3

Raw/live food gourmet cuisine is delicious, filling and satisfying. After consuming these raw foods for a period of time, the pull back towards or attraction to cooked foods will lessen. If you can manage to stay completely away from cooked foods for at least 3 to 6 months, then when you again taste cooked foods, you will discover that the flavor is not as good as you remember. That is when you'll notice that something is missing in them that you were never able to discern before. And you would be right. The missing factor is . . . the Life.

You can choose to eat only raw/live foods or you can choose to incorporate more of these types of foods into your cooked menus. This choice is yours alone to make. Even if you choose the second option, your health is sure to improve and this may lead you to adhere even more faithfully to the raw food diet in the future.

Health is our heritage.





1 pound baby okra
1 Tb olive oil
½ pound tomatoes
1 Tb raw soy sauce
1 small onion
2 cloves garlic
¼ bunch of oregano
½ hot pepper

Cut tips and tops off okra. Place other ingredients in food processor and pulse to chunky consistency. Serve over okra. Serves 4. (From The Tropical Art of Raw Food by Aris La Tham.)

Toona Ceaser Salad

Toona (recipe from Rhio's website http://www.rawfoodinfo.com)

3 cups walnuts, soaked overnight in filtered water, or for at least 3 hours
3 cups carrots (chop first, then measure)
1/4-1/2 medium onion
1 cup celery with leaves (leaves add good flavor)
1/2 cup parsley or cilantro
1/2 cup fresh basil (other fresh herbs, such as dill, can be used in place of basil for a slightly different flavor)
1-2 garlic cloves (according to your own taste)
2 oz. lemon juice
Nama Shoyu and/or Celtic sea salt, to taste


1) Drain and rinse walnuts. Cut the carrots into chunks and measure out three cups. Process walnuts and carrots to a paté through a Champion or Green Power juicer, with the blank in place. If you don't have one of these machines, process in a food processor until smooth. You may have to add a slight bit of water. Set aside in a bowl.
2) Cut the celery into 1-inch pieces so that you don't end up with long strings (to get stuck in your teeth), then pulse chop garlic, onion, celery, herbs and lemon in a food processor until well chopped. Add to the carrot and walnut paté and mix well. Add Nama Shoyu and Celtic sea salt to taste.

Ceaser Dressing (recipe by Lakshmi)

equal amounts of macadamia and cashew nuts
olive oil
lemon (whole with outer skin removed)
apple cider vinegar (just a dash)
filtered water to reach desired consistency
white pepper
fresh ground black pepper
nama shoya or braggs to taste
Use your intuition in deciding amount of above ingredients then throw it all in the vitamix and pray it turns out!

Romaine Lettuce

wash, chop and spin
Toss greens and dressing, then add as much toona as you love.


Fatty Fat Fatten You Up! Thai Salad

Fatty Fat Mixture (recipe by Alan Pratt)

fresh coconut meat
avocado
pistashios
red peppers
basil
mix the above in whatever ratios make you the happiest and fattest!

Mint Thai Dressing (recipe by Lakshmi)

chopped mint
tahini
olive oil
coconut water
lemon (whole peeled)
dash cayenne
braggs or nama shoya to taste
mix the above in the ratios your intuition tells you and again pray for the best!

Serve on a bed of swiiss chard, napa cabbage, and bok choy
Have olives, tomatoes, mint, and any other fats we may have forgotten as garnish!



Rawco Bell Bean Burritos
(recipe by Elaine Love http://www.purejoylivingfoods.com)
Serves 8-10

Sunflower "Refried Beans"
4 cups soaked sunflower seeds (2 1/2 cups before soaking)
1/2 cup flax oil, hemp oil, or olive oil
3 1/2 tsp. onion powder
2 tsp. chili powder
2 1/2 tsp. cumin powder
1 tsp. Celtic Sea Salt
1 Tbs. unpasteurized dark miso paste
3 Tbs. raw tahini
1 Tbs. apple cider vinegar
3/4 cup pure water

Put all ingredients in a food processor and puree until creamy.
We served this in romaine leafs with gaucamole, onions, colored peppers, hot peppers and tomatoes as garnish



Super Tasty Fruit Sundaes

Super Tasty Sauce (recipe by Lakshmi)

soaked raw cashews
loads of vanilla
coconut water
chopped mango
raw agave nectar
Blend above well adjusting amounts to reach desired thickness
(a quick prayer for success won't hurt)

Serve over a pile of:

chopped dates
seasonal berries
kiwi
pineapple
and whatever else fruit you have lying around



Chocolate Haystacks
(recipe by Elaine Love http://www.purejoylivingfoods.com)

coconut oil (liquified)
raw carob
raw honey or agave nectar
vanilla
shredded coconut

toss everything except the shreded coconut in the blender until it's nice and shiny, then add the coconut and mix well, let harden in fridge or freezer. Be careful, these are like raw crack, you may need to invite over lots of people so you don't eat them all!


Salsa
Blend:
1 cup fresh chopped tomatoes
1/4 cup chopped onion
1 garlic clove
1/4 cup green pepper
1/4 tsp. cayenne
Add:
2 chopped tomatoes, 1 chopped green pepper, and 1 chopped onion to the blended base. Season to taste with dulse or more cayenne