Tag Archives: raw seasonings

CSA POTLUCK TOMORROW, and I still don’t know what dish I will take

There is a CSA Potluck Dinner tomorrow, coupled with a silent auction. I have donated a malachite and silver necklace and a package of 20 corn crackers with a container of cashew cheez.

Now I need to think about what I will make for my contribution to the potluck. I am really really thinking of bringing a plate worth of the corn crackers and a pot of the cheez, to generate interest in buying the auction item.

Maybe I should make something else as well.

I have several sweet potatoes lying around, and some oranges, some dates, and some raw unsweetened dried coconut. That is the beginning of two possible recipes (I don’t think I want to make my two usual stand-by’s – raw marinated massaged collards, or raw beets/turnips in vinegar– although I do have some beets, some radishes, and some turnips in the refrigerator)

I’m thinking of one of two sweet potato recipes. I like them both because people are surprised when they realize that what they are eating is raw. I don’t know if I would make the whole pie, but I would offer the filling — with all those dates, it is very sweet. I am also thinking about a “stuffing” recipe made with sunflower seeds.

2 – 3 sweet potatoes (or yams)
1 C coconut, dried
2 apples
1/4 C ginger root
4 lemons juiced
2 oranges, juiced
1 C walnuts, chopped fine

• Chop sweet potatoes, apples, and ginger, and run through Champion juicer with ….blank plate. (Alternatively, grate sweet potatoes, apples, and ginger).
• Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange …juices, and chopped walnuts.
• Mix thoroughly

this is most amazing

2 C almonds, soaked
1 C walnuts or pecans, soaked
1 C unsweetened shredded coconut
20 dates, soaked overnight
2 C cashews, soaked overnight, and drained
2 large sweet potatoes, peeled and diced.
3 t pumpkin pie spice
drizzle agave nectar

• Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, …..and process until ground fine and dough-like
• Pat the dough into two pie plates

• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Set mixture aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until …..smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
• Dehydrate for 6 hours, then refrigerate.

1 C sunflower seeds, soaked and drained
1 T flax seeds
1-1/2 C celery
1-1/2 C onion
1-1/4 C red bell pepper
1 T sage to taste (or use Bell’s Poultry Seasoning)
Salt and pepper to taste
Garlic to taste (optional)
1/2 C kalamata olives, chopped fine

• In a food processor, grind soaked sunflower seeds fine.
• Grind flax seeds fine in a coffee grinder.
• Remove ground seeds to a bowl.
• Place all remaining ingredients, save olives, in the food processor, and mince.
• Add olives and combine all ingredients thoroughly.
• Place in a pie tin, or rectangular tin of suitable size and dehydrate for six hours, or until dressing has reached your desired consistency.

No matter what, I need to go to the supermarket.

If I make ‘Amazing Sweet Potatoes” I need lemons.

If I make the sunflower seed dressing, I need the olives.

Oh!! If I make the pie filling, I don’t need anything, and it tastes really good…

What will I choose??? I need to decide in the next half hour. Oops! I’ve just gone for the easy one. Excuse me, I need to go soak the nuts.



I love Tabasco. (I’m Southern. It’s in my blood)

I know, I know, many raw people have issues with anything that tastes good, is spicy, or adds flavor to food. Others have issues with vinegar. I am just not going to go there. This is America.

I have been guiltily indulging my taste for Tabasco at every chance I get. (Oh, I take back the “guilty” part. I’ve been doing it because I want to.) On occasion, I even surf over to the tabasco.com site.

Tonight, I have found out that the peppers in Tabasco are not cooked, but, rather, fermented. I do rejuvelac and sauerkraut, so…. Tabasco is no longer a guilty pleasure for me, nor is it anything I will feel I must hide (yes, it is not organic, but I know that almost everyone I respect in the raw food world sometimes uses non-organic foods) Tabasco is raw!!!!!!

I am happy. I am still raw when I use Tabasco. Yippee!


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.


adapted from a recipe found on livingmom.net

1 C sunflower seeds
1 C water
4+ T lemon juice
1 garlic clove, pressed (alt: 1/2 t garlic powder)
3/4 t onion powder
3/4 t salt

Blend all ingredients until smooth.


I am a sucker for mayonnaise. Funny, since I never liked mayonnaise before I was 30.

I like this one because it contains no sweetener and not too much oil. It is adapted from a recipe I saw in Kristen Suzanne’s Easy Raw Entrees.


1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T parsley, chopped
2 T water, or as needed

Combine all ingredients save parsley in a blender or food processor and process to a creamy consistency.

Store in refrigerator for up to a week.

BAYOU BLAST: raw seasoning mix


2 1/2 T paprika
2 T sea salt (or Celtic salt)
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Place all ingredients in shaker jar with tight fitting lid.
Shake to mix.

Shake before use


• Process tomatoes to a puree in a food processor

• Place a Teflex or Paraflex sheet on a dehydrator rack (I put it over the plastic screen for stability)
• Pour tomato puree onto Teflex sheet and, with the back of a large spoon, smoothe to 1/8-1/4 inch thick over the Teflex to close to the edges.
• Dehydrate until crisp (peels or flakes easily off the Teflex and does not feel sticky)
• Peel or flake off the Teflex. (Store in a glass jar.)
• In a high speed blender, or a coffee/herb mill, grind to a powder.
• Refrigerate in a glass jar.

Add to salad dressings, soups, or sauces.