Category Archives: SAUCES



6 T water
6 T brown rice syrup or yakon syrup
1/4 C nama shoyu
2 T apple cider vinegar
1 t barley malt syrup
1 t ginger, ground
1/4 t garlic powder
1/8 t cayenne pepper
pinch cloves, ground
pinch onion powder

In a blender, combine all ingredients and process until powders are dissolved and mixture is smooth. Refrigerate in a glass jar.


NIBBLES – what I did with the leftovers

Last night, I made spaghetti with zucchini pasta and a tomato/onion/red bell pepper/almond sauce. My sauce came out thick, but I like it that way.

After dinner, I looked at the leftover sauce and just knew I was not oing to eat it this week.  I had a leftover zucchini so I sliced it on the mandonline and then put a spoonful of sauce on each slice and everything in the dehydrator overnight.  This morning, I was amazed at how small the zucchini slices had shrunk, but I was very pleased with the taste of these little bites. My room-mate says they taste like pizza.  Next time, though, I am going to slice the zucchini thicker.


I have an ample collection of Christmas holiday recipes on my Holiday Recipes page.

I will also include a few more new recipes in the next day or so.

FALSE ALARM!!! you’ve seen it on other raw food news sources!

I held my breath when I heard the story that the FDA was going to force “pasteurization” of organic vegetables. Of course, I was frightened, because of the forced pasteurization of California almonds, which has raised the price of raw almonds through the roof, but I still held off…. I held my breath…. good thing…

Today, I received an email from Dave Klein, the publisher of Living Nutrition Magazine:
“I was wrong about the pasteurization of greens; the FDA
is not, in fact, proposing to pasteurize greens at all! What happened was someone on the rawfoods board posted a thread that read like there was a proposal to pasteurize greens, telling us to protest on the FDA comment line, with a link to the original article. I didn’t read the article.

In fact, the FDA is proposing regulating growers’ practices, which is probably a good thing.

They’re proposing making growers test their produce at certain intervals for contamination. Also they are looking to make certain regulations about soil conditions, which some groups feel will negatively impact organic growers. I would tend to disagree, as I think a lot of ‘organic’ growers today are faking it and need to be regulated. The real organic growers probably have little to hide.”

I have sat out of this scary notification loop because I wanted to see what would really come around. I understand the panic based on California almonds (what were they thinking of… do they really think that pasteurizing almonds will increase almond consumption, as the world continues to go organic and raw????? They just make us go to outside (foreign) sources, which do not have such ignorant laws (unfortunately, almond prices for raw foodists have just gone through the ceiling, as (sensible) foreign sources have realized that they have a limitless market) The main problem for us here (in the US) is that we must trust foreign sources, which are not necessarily under the same regulations as our local regulations.

Perhaps, our “formerly” raw almond growers/producers in California will be able to organize (oh, but it is California!!! they couldn’t organize when the threat was imminent! )

Meanwhile, it looks like we are safe… stay awake… stay aware!!!


This is not a totally raw sauce, and it violates my own beliefs about not using sweeteners, BUT I like it. Go figure. I adapted it from a recipe in The Ultimate Uncheese Cookbook (I recommend this book; although it is not a totally raw recipe book, with imagination, you can adapt many recipes to a raw food regime).


6 T water
6 T agave syrup (or brown rice syrup)
1/4 C Bragg’s Liquid Aminos (or nama shoyu)
2 T apple cider vinegar
1 t barley malt syrup (or agave syrup)
1 t ground ginger
1/4 t garlic granules
1/8 t cayenne pepper
barest pinch ground cloves
barest pinch onion granules

Blend all ingredients until well-blended and smooth.


recipe from Judy Cozza

2 red bell peppers, chopped
2 cloves garlic
1 C sun-dried tomatoes in olive oil
1 avocado
2 t Braggs Liquid Aminos
1 t cumin
1 t raw carob powder
1/4 C warm water
sea salt to taste

Blend until smooth.


adapted from a recipe found on

6 C tomatoes, chopped
1 onion,  chopped
1 bell pepper, chopped
1 clove garlic minced
1 jalapeno,  seeded, finely chopped
1 bunch fresh cilantro, finely chopped
1/2 lime, juiced
Zest of 1/2 lime
1 t sea salt (or to taste)
Chili powder to taste
Other vegetables and/or seasonings to taste.

Combine all ingredients and mix well.


adapted from a recipe by  Frederic Patenaude

2-3 ripe med-size tomatoes, or 1- 1/2 pt. cherry tomatoes
5-6 sun-dried tomatoes, soaked
1/2 red bell pepper
1/2 C fresh basil, finely chopped
1 C cucumber
juice from 1 lime
1/2 clove garlic (optional)
pinch cayenne pepper (optional)
1/4 C red onion, finely chopped

In a food processor or blender, combine all ingredients to a chunky consistency (this is easier to do in a food processor, by pulsing)

LATEST ON THE TOMATOES… yes, there’s more!

I’ve just finished (finally!) dehydrating that quart of tomato sauce I made and couldn’t use….  I think the oil makes it take longer, but I finally got it all crispy after 48 hours!  The funny thing is how little it seems now… this is the first thing that I can actually measure…. I know I had a very full quart container when I started, and now I have about 1 cup of flakes… I kind of crushed it up to make the bag smaller. I will measure it out before I use any, so I will have a basic measure to use against any other sauces or purees I make. Yippee!!!!


adapted from recipe on from Living and Raw Foods forum

1 1/2 C tomatoes, blended
1/2 C lemon juice
2 T Braggs Liquid Aminos, nama shoyu, or soy sauce
2 T extra virgin olive oil
2 T onion, chopped
3 cloves garlic
1 C sun-dried tomatoes
pinch sea salt

Puree all ingredients in a blender or food processor