Nourish Restaurant prepares some dishes from the raw diet movement on Sonoran Living Live.
1 c beets
6 pieces celery
1 pice ginger
2 c kale
Put all ingredients into juicer.Mix and enjoy.
1/2 c Spinach
1/2 c Kale
1/2 c coconut water
1/2 c water
Blend ingredients with high powered blender for 1 minute
BLOOMED WILD RICE
1 c wild rice (true wild rice is black and is not truly a grain and easier to digest. Do not buy the "quick cook version)
1 c of water (you will need enough water to cover the rice completely.)
1/2 c baby kale
1 carrot shredded
1/4 c coconut oil (room temp so it's liquid)
1 t raw local honey
pinch sea salt
Soak rice in water for 8-12 hours. Pour off excess water. Rice will have started "blooming" by absorbing the water and opening so you can see the white insides beginning to expose.
Cover again with water and put into dehydrator on 110-118 degrees for another 12 hours. Rice will have bloomed more and become much softer.
Pour off excess water from rice. Mix chopped kale and shredded carrots with rice. Add dressing and dehydrate for another hour. This will simply warm and slightly wilt kale and carrots and help incorporate the flavor of the dressing into the rice.
If you do not have a dehydrator, you can soak rice for about 3-4 days to achieve similar results.
BANANA CREPES FILLED WITH BERRIES AND CREME
4 ripe bananas
1 T lemon juice
1 t cinnamon
Blend ingredients in a food processor and pour out into small circles like pancakes. Spread out with spatula so they are thin and about 6" and about 1/4" thick.
Dehydrate on dehydrator sheets 6 hours until they are still easy to manipulate, but not wet or very sticky.
3 c cashews soaked
2 vanilla beans, seeded
1/4 c coconut nectar
water to consistency
Starting with about 1/2 c water, blend ingredients together. Add a little more water a little at a time until the mixture is a creamy consistency like peanut butter, but not too thin. It needs to be thick enough to stay in the crepe without running out, and should be smooth not be chunky.
1 pint raspberries
2 T coconut nectar
Blend ingredients together in a blender on med-high.
Spoon vanilla kreme onto edge of crepe. Add sliced strawberries, blackberries, and blueberries and roll up. Place on plate and spoon raspberry sauce over top.
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