cayenne | Raw Food Recipes

Posts Tagged ‘cayenne’

Sunflower and Hempseed Dip

August 30th, 2010

Cathrine-Mette (Trine) Mork

recipe and picture from Raw Radiant Health

Ingredients:

2 cups hulled sunflower seeds (soaked & sprouted, ideally)
1/2 cup hulled sesame seeds
1/2 cup hemp seeds
1/3 cup red onion
1 cup parsley (chopped)
2 lemons (juice of)
4 medium cloves garlic
1 tsp paprika
1 tsp cumin
1 1/2 tsp celtic sea salt
1/8 tsp cayenne pepper

Directions:

Wash hulled sunflower seeds, and soak in water for 8 hours. Rinse and drain and place in a colander for 2 hours at room temperature (for sunflower seeds to sprout). Place all ingredients in blender and blend until smooth (if the blender is having a difficult time blending, you can always add 1/4 cup water to get the blender started.

Posted in Dips, Spreads, & Pâtés

Tags: cayenne, cumin, garlic, hemp seeds, paprika, parsley, red onion, sea salt, sunflower seeds

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Spicey Raw Tomato Soup

August 17th, 2010

Cathrine-Mette (Trine) Mork

recipe from Raw Radiant Health

Ingredients:

7 Italian tomatoes
1 small cucumber (skin & seeds removed)
1 celery stalk
1/2 red bell pepper
3 cloves garlic (crushed)
3 tbsp olive oil (extra Virgin, cold pressed)
1 tsp Celtic sea salt
1/8 tsp Cayenne Pepper

Directions:

Place all ingredients in a blender and blend until smooth. Chill in refrigerator before serving.

Posted in Soups

Tags: bell pepper, cayenne, celery, cucumbers, garlic, olive oil, sea salt, tomatoes

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Summer Squash Salad with Dill Sauce

August 16th, 2010

Cathrine-Mette (Trine) Mork

recipe from Rene Oswald

Ingredients:

Salad:

3 yellow squash (about 2 lb.)
1/4 cup sun-dried tomatoes, soaked in water for 15 minutes
10 sun-dried olives, pitted
2 ears of corn, kernels removed from cob
1/2 lb. lettuce or spinach leaves

Delicious Dill Sauce:

2 carrots, cut into 1 1/2” pieces
2 red bell peppers, seeds removed and cut into 1 1/2” pieces
1/4 cup raw tahini
2 dates, soaked in water for 15 minutes, pitted
1/4 cup fresh-squeezed lemon juice
1/2 cup water
1 tbsp nama shoyu (soy sauce)
1 tbsp chickpea miso or 1/2 tsp Himalayan sea salt
1/2 tsp onion granules (or 1/4 fresh union)
1/16 tsp cayenne
1 tbsp dill weed

Directions:

Shred the spaghetti squash with a manual shredder such as the Saladacco or use the food processor with the shredding blade, juilianne with your knife. Transfer squash to a large bowl. Thinly slice the sun-dried tomatoes, chop the olives and fold into the squash with the corn. Serve over a bed of chopped lettuce greens. Place above sauce ingredients in high-speed blender. Run on high until smooth, run blender 1-2 minutes if you prefer a warm sauce. Fold in the dill weed and pour desired amount into the squash salad.

Posted in Dressings & Sauces, Salads

Tags: bell peppers, cayenne, corn, dates, dill, iceburg lettuce, lemons, lettuce, miso, nama shoyu/soy sauce, onions, spinach, sun-dried olives, sun-dried tomatoes, tahini, yellow squash

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Crunchy BBQ Chips

August 12th, 2010

Cathrine-Mette (Trine) Mork

recipe from Abeba’s Krazy Krackers

1 1/2 cup water
2 carrots
2 tomatoes
1-2 dates (soaked for 30 mins)
3/4 tsp chili powder
1 celery stalk
1/2 cup sundried tomatoes (soaked 30 mins)
dash of cayenne pepper
nama shoyu sauce or celtic salt to taste
2/3 cup flax seeds (soaked over night)
1/4 to 1/2 beet (optional)

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

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Avocado and Green Tomato Gazpacho

July 12th, 2010

Cathrine-Mette (Trine) Mork

I literally JUST made this for dinner, accompanied by flax crackers. A few more ingredients than I would like, but with everything on hand, and with the assistance of MY BEAUTIFUL NEW VITAMIX (YESSSS!), I whipped it up really fast. Pretty yummy, but mine needed more tomato and less avocado. I was in the mood for something a tad lighter. I picked up this recipe in the Washington Post, believe it or not.

Ingredients:

3 medium-sized green tomatoes, cored and diced
1 small orange or yellow bell pepper, cored and minced
1 medium-sized (7-inch) cucumber, peeled, seeded and diced
A handful of flat-leaf parsley
A handful of cilantro
1 ripe avocado, peeled, pitted and diced
1 medium clove garlic, minced or pressed
½ tsp salt (or more, to taste)
1 tsp ground cumin
2 to 3 tbpn extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp raw honey
1 cup cold water
Black pepper and cayenne to taste
Up to 4 tablespoons fresh lime juice (to taste)

Directions:

Combine everything in a large bowl and stir to mix well. Using an immersion blender or a regular stand blender, puree all or part of the soup, as desired. Transfer to a container with a lid, cover tightly and chill until very cold. Serve cold. Makes 4 to 6 servings.

Posted in Soups

Tags: avocado, cayenne, coriander leaves/cilantro, cumin, garlic, honey, lime juice, olive oil, parsley, red wine vinegar, sea salt, tomatoes

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Tomato Dressing

May 11th, 2010

Cathrine-Mette (Trine) Mork

recipe from Ingrid on Natural Living Cuisine

Ingredients:

2 medium tomatoes, chopped
¼ cup cold pressed extra virgin olive oil
2 tbps apple cider vinegar
2 cloves garlic
1 tsp celtic salt
1 tsp fresh cracked mixed pepper
1 tsp paprika &/or pinch of cayenne

Directions:

Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend until mixture is creamy. Store in salad dressing bottle and refrigerate. Keeps about 5 days. Shake well before serving. Try this fresh slightly spicy tomato dressing on your next salad or as a dip with fresh vegetables. The garlic and pepper give it its spicy flavor. Makes about 1 1/2 cups.