August 22nd, 2010 
Cathrine-Mette (Trine) Mork recipe by Rhonda of Hallelujah Acres
Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, then you may use the remaining carrots to help push the lettuce and spinach through the juicer.
August 12th, 2010 Cathrine-Mette (Trine) Mork recipe from Abeba’s Krazy Krackers
Put all ingredients in blender except the flax seeds. Blend well and check the taste. Then add flax seeds and blend well again. The mixture should be slimy and a little thick, but runny like pancake batter. Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip krackers and remove sheet. Continue dehydrating 8-10 hours or until desired crispness is obtained. Yields 4-5 trays or approximately 100-200 krackers.
Posted in Dehydrated Foods, Snacks 
Tags: beets, carrots, cayenne, celery, celtic salt, chili powder, dates, flax seeds 
View Comments July 16th, 2010 Cathrine-Mette (Trine) Mork This is my modification of a cooked recipe from Julie Hasson – truly delicious, and perfect for a potluck, lunch or part of an Asian-style dinner.
Spiralize the zucchini into noodles and set aside in a large bowl. In a large blender jar, add the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, agave syrup and chili powder. Blend until smooth and creamy. This might take a few minutes – you may have to scrape down the sticky peanut butter on the side of the jar. Pour peanut sauce over noodles, tossing so that noodles are well coated with sauce. Add shredded cabbage, carrots, cilantro, scallions and sesame seeds, tossing until mixed. Adjust seasonings to taste and serve. You can easily eat this the next day, but the sauce will get sticky, changing the texture of the meal (though thankfully not the taste!).
July 13th, 2010 Cathrine-Mette (Trine) Mork recipe by Felix Schoener
OK, this recipe is not the simplest, but it tastes pretty darned good! Chopped cauliflower and pine nuts take the place of rice in this fresh variation on stir-fry.
Vegetable Medley
Spicy Vegetable Dressing
To make vegetable medley, just combine all ingredients in large bowl. To make the dressing, place all ingredients in blender or food processor, and blend until creamy. Add to vegetable medley, and toss well.
For the cauliflower “rice,” place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with the vegetable medley.
Serves 4
Nutritional Information: Per 1 1/3-cup serving: Calories: 324, Protein: 4g, Total fat: 27g, Saturated fat: 4g, Carbs: 21g, Cholesterol: mg, Sodium: 619mg, Fiber: 5g, Sugars: 13g
Posted in Vegetable Based Meals Tags: agave, apple cider vinegar, cabbage, carrots, cashews, cauliflower, coriander leaves/cilantro, garlic, ginger, green onions, jalapeño chiles, lime, macadamia nuts, maple syrup, nama shoyu/soy sauce, onion flakes, pine nuts, red cabbage, sea salt, sesame oil, snow peas, tamarind paste, Thai chilis View Comments June 15th, 2010 Cathrine-Mette (Trine) Mork Yes, more beets, please! This is a winner from Pretty Smart Raw Food Ideas. Fast, easy, healthy, and yummy. Just what is wanted on this blog. Will last a week in the fridge, and great for potlucks.
1-1/2 beets (depending on size. One big and one small will do.
1/4 onion
1 tbsp apple cider vinegar (or more to taste, for sweetness)
Finely grind the beets and the onion in a food processor. Add apple cider vinegar and mix well. You can eat this as is (it is about the consistency of a coarse apple sauce) or you can use it as part of a salad, or wrap it in a leaf, if it is dry enough. I have even used it as an ingredient for raw sushi. You can substitute turnips, or even combine beets, turnips, and carrots. If you fancy, you could add herbs or garlic.
Posted in Vegetable Based Meals Tags: apple cider vinegar, beets, carrots, garlic, onion, turnip View Comments May 18th, 2010 Cathrine-Mette (Trine) Mork recipe & photo found at the Sunny Raw Kitchen
Broth
Veggies
Bring water to boil in a pot, along with the ginger root, then simmer for about 1o minutes on low heat. Turn heat off and allow broth to cool down a little. In a small bowl, dissolve miso in a 1/4 cup or so of hot broth. Add to the pot, along with garlic and kale. Let sit for 2 or 3 minutes. In the meantime, prepare the serving bowls, placing some of the veggies in each one. Pour miso broth on top and enjoy! Serves 4
Posted in Soups Tags: carrots, garlic, ginger, green onions, kale, miso, red pepper, tamari View Comments
