RECIPES: Nourish Restaurant explains raw diet movement

Nourish Restaurant prepares some dishes from the raw diet movement on Sonoran Living Live.

Nourish Restaurant
480-684-2233
www.nourish123.com
 

DETOX JUICE

1 c beets

6 pieces celery

1 pice ginger

2 c kale

2 lemons

1 apple

Put all ingredients into juicer.Mix and enjoy.

GREEN SMOOTHIE

1/2 c Spinach

1/2 c Kale

frozen banana

protein powder

1/2 c coconut water

1/2 c water

1-2 dates

3-4 icecubes

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

Dressing

4 limes

1/4 c coconut oil (room temp so it's liquid)

1 t raw local honey

pinch sea salt

BLOOMING RICE

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

CREPES:

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. 

VANILLA CREME:

 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. 

RASPBERRY SAUCE

1 pint raspberries

2 T coconut nectar

Blend ingredients together in a blender on med-high. 

COMPLETING DISH:

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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