(original)
I've posted this in individual threads a couple of times here, but only a few probably saw it. This is the largest compilation of 811-style recipes I've encountered. I can't vouch for all of them, but any ingredient swaps shoud be easy. Be sure to check out the Banana Recipe Book near the top. Enjoy! and let us know any favorites or tasty substitutes.
http://bananaislandrecipes.blogspot.com/
Tags: diet, exercise, fitness, food, lose, muscle, raw, weight
Permalink Reply by Windlord on I'm not the expert on web laws, but you have a potentially valid point.
Guess we'll all just have to make up our own munchies! :)
Permalink Reply by chris nelson on 
Permalink Reply by Linda on Ok, i'll copy them here. Please, keep present that I copied them longer than 1 year ago, so perhaps more recipes have been added in the meantime. Many of them were links to several blogs, probably blogs of people who are also members here.
http://livingfruity.blogspot.com/2008/12/ambrosia.html
Ambrosia
I was inspired to create this yummy treat for my husband one evening last week. I'll definitely be making it again. I just prepared a single serving that night and was soon wishing that I'd made enough for everyone. It's quick and simple to make. I would recommend only preparing the amount that will be eaten fresh. I doubt it will keep well with bananas as a base. It may taste ok at a later time, but the coloring would be off.
(single serving)
Mash 2 bananas in a bowl. Add plenty of coarsely chopped clementines, pineapple, and grapes. Stir and enjoy.
Anti pasta
Noodles:
Zucchini, *spiralized
Sauce:
1 pint Nature Sweet Cherub tomatoes.
(I'm particular about the tomatoes I use if I make a sauce...they have to be excellent.)
1 ripe small to medium ataulfo mango
Fresh basil to taste
Diced yellow bell pepper to taste.
Directions for sauce:
**Blend everything but bell pepper. Pour sauce onto noodles. Sprinkle diced yellow bell pepper on top.
The mango gives this a lot of flavor and creaminess. You can also use OJ, it tastes fairly good but you will have to watch not to over blend or it will be watery.
**I find that when blending sauces, if you have a crappy old blender like mine, it is best to feel your way and gently pulse it, otherwise tomatoes tend to end up being frothy and bubbly in a sauce and that's just grosses me out. Of course if you have a Vitamix or comparable blender, or a hand blender, you will fare much better.
Sweet’n’sour antipasta
This is a variation of the tomato based sauce before it, and it's my favorite.
Noodles:
Zucchini, *spiralized
Sauce:
2 ripe mangoes
1 medium handful of Nature Sweet Cherub tomatoes
Fresh basil to taste.
Optional - diced red bell pepper to go on top.
Directions for sauce:
Gently pulse/blend until creamy and slightly chunky. Do not over blend.
I love this sauce because the mangoes make it so smooth, sweet and creamy, yet you still have a hint of tomato for tartness.
*A note about spiralizing zucchini and other fruits and veggies:
The spiralizer I use is called the Benriner Cook Help. You can find it on Amazon.com. It is pricey, but it is such a joy to use that it's worth it in my book. It spiralizes quickly and cleans up even more quickly. I don't do complicated, I barely make recipes and if I didn't have this handy little tool, I would probably never make zucchini noodles, ever. Here is a picture of it:
Asparagus and salsa
Salsa
8 oz tomatoes
4 oz tomatillos
4 leaves basil
2 leaves oregano
8 oz cucumbers
4 oz red bell peppers
4 oz mild Daikon radish
1 lb vegetables (variety of your choice)
Directions: In a blender of food processor, mix the tomatoes, tomatillos, basil, and oregano. Mince the cukes, peppers, and radish. Pour mixed ingredients over minced ingredients. Serve with vegetables.
We dipped sliced zucchini, celery, and carrot sticks into this tasty salsa. I preferred the celery. I imagine it would taste good with cauliflower as well. My children also enjoyed having salsa on their salads as a dressing. Dear husband said that this would make a good soup. It's definitely a multi-functional recipe.
Dilly-Avocado Dip
1 Avocado
1 Roma tomato
Small handfull of cherry tomatoes
Fresh Dill to taste
Directions: Mash the avocado and roma tomato together with a fork until smooth and creamy. Finely dice the cherry tomatoes and stir in. Add fresh dill to taste. Serve with veggies for dipping.
The following pie was enjoyed by many at our party. It's easy to make. My sister-in-law enjoyed adding a scoop of fruit salad on top of her slice. I've made this same pie with a walnut-date crust, but I wanted something low-fat this time. It's definitely easier to digest without the nuts.
Banana-Date Pie
2 cups of dates
5-6 frozen bananas
Directions: Soak pitted dates in water for about 1 hour and then pulse in food processor until blended into a thick paste. Press into a pie pan for the crust. Use a food processor or juicer to make banana "ice cream" with the frozen bananas. Use this as a filling for the pie. Garnish with date halves. Freeze until set (1-2 hours). Slice and Enjoy.
Do you ever remember wishing you could have dessert for lunch, without having to eat your lunch first? I loved sweets as a child! Who am I kidding??? I still love sweets.
This morning I had an amazing idea for a delicious lunch. I couldn't wait until the appropriate time to make my way into the kitchen and get started. I put equal amounts of honey dates and ripe bananas into the food processor (8 dates and 8 bananas) and processed until smooth. The result was a lovely pudding that I'll call Banana-Date Pudding. We centered our lunch around this sweet, creamy treat. I sliced apples and bananas for dipping. The children had some ripe persimmon with theirs as well. I'm eating mine with a romaine heart and some celery. Give it a try. Let your inner child out. Have dessert for lunch!!!
Because of my extensive use of bananas in a mono diet, for a whole 4 days, I am declaring myself a mono banana expert, and believe I am now qualified to write and publish the first recipe book using nothing but 100% raw, organic bananas. I searched through the Internet and was shocked that I could find nothing like it, so here it is, my offering to the raw food world. For those who think 7 days of nothing but bananas would be difficult, boring, or repetitive, chew on this!
May the Goddess bless you all!
Connie, M.B.E.
(Mono Banana Expert :-))
All Bananas, All the Time!
Banana milk: combine peeled bananas with filtered water, in a blender; use enough water to achieve a milk-like liquid; blend until completely smooth.
Banana cream: follow the directions for banana milk, except, use less water, to create a cream consistency, thicker than a milk consistency.
Banana pudding: place peeled bananas in a blender, blend until smooth.
Banana "oatmeal" : mash bananas with a fork until an oatmeal like texture is created; may be served with banana milk.
Warm banana: place peeled banana in a sunny window until it feels warm to the touch; peel and eat. (You may want to use warm banana recipe for banana "oatmeal")
Cold banana: place banana in refrigerator for several hours; peel and eat.
Banana on a stick: carefully insert a wooden Popsicle stick, or skewer, through the center of a banana: half of the stick should be in the banana, half should be exposed, as a handle.
Frozen banana on a stick: follow directions for banana on a stick; freeze for several hours.
Banana kabobs: slice banana, insert wooden skewer through center of each slice until stick is filled, leaving enough wood exposed on each end to hold and eat. Be sure to make several for each person.
Banana hor' dourves: slice bananas, or cut into interesting shapes, place a toothpick through the center of each slice, arrange on an attractive plate or platter.
Banana ice cream: freeze several bananas. Using a high powered blender or a Champion juicer, blend into a creamy frozen treat.
Banana milkshake: combine banana ice cream and banana milk in a blender; pulse quickly; drink through a straw for an authentic experience.
Ants on a log: cut the pointed ends off of a banana, creating a log shape; dice the end pieces into small pieces; sprinkle "ants" on the log; enjoy. Kids really like this one.
Banana novelties: cut and arrange banana pieces on colorful plates to form flowers, trains, clowns, birds, or whatever your favorite shape might be.
Banana split: cut a banana in half in a long, slender dish; top with banana ice cream; may add chopped banana bits and/or banana cream, for added excitement.
Banana cereal: slice one banana into a cereal bowl; blend one banana with water to make banana milk or banana cream; pour over slices in bowl.
Banana necklaces: (warning, this could be messy) slice one or more bananas into fairly thick slices. Using a clean knitting needle, and clean hemp thread, carefully thread banana slices onto thread. When you are sure it is long enough to slip over your head, tie ends of thread. Wear, and nibble when hungry.
Happy Bananas: Eat lots of bananas, and smile!
Lilac Salad
1 Japanese eggplant, cubed
1/2 cucumber, cubed
1 lilac pepper, cut off top and bottom for garnish, then cube
2 Tbsp. raw tahini
1-2 Tbsp. umeboshi plum vinegar
1 tsp. sesame oil
1 Tbsp. agave nectar
generous squeeze of lemon
sea salt
fresh ground pepper, to taste
cayenne pepper, to taste
Add the eggplant, cucumber and pepper to a bowl, and sprinkle with sea salt and pepper. Set aside while you make the dressing.
In a small bowl, whisk together the tahini, vinegar, oil, agave, salt, fresh ground pepper and cayenne pepper. Add a generous squeeze of lemon juice, and whisk to combine. Taste and adjust ingredients to suit your palate (I'm not sure of the exact measurements, since I just made it up as I went).
Pour the dressing over the eggplant, cucumber and pepper mixture, and toss to coat. Garnish with the pepper top and bottom, as well as some cucumber spears.
*It's best to let this dish sit and absorb the flavors a little before serving.
Later in the day, I dressed up some more cucumber slices with the local blackberries I had been eyeing. This is probably the simplest and purest local recipe yet (Do you think I can pass them off to my son as purple nurples?).
Blackberry "Caviar"
on Cucumber Rounds
cucumbers, sliced into rounds
blackberries, with center removed
sea salt (optional)
Arrange the cucumber slices on a plate, and top with separated blackberries. Add a touch of sea salt, although not necessary (especially if you have good quality ingredients).
*****
Wow, that really was simple. It's even easier than the peachmato salad from last weekend.
So, I decided to treat myself with a dessert that is also a breeze to make. Keeping with the purple theme, I whipped up another appliance-free recipe.
Chiaberry Breeze
About 1 cup blackberries, centers removed
1-2 Tbsp. chia seeds
drizzle of agave nectar
touch of vanilla
dash of sea salt
1-2 Tbsp. water, as needed
Place the separated blackberries in a small glass. Using a spoon, muddle the berries to remove some of the juice, while still leaving many of the berries intact.
Add the chia seeds, agave, vanilla and sea salt. Stir to combine. This mixture should still be a little runny, so add a little water, if needed.
Refrigerate for about an hour, so it can gel. Garnish with a few whole berries. And, as usual, enjoy!
CANAPE
I made this one sauce using mangoes, mint leaves and lime juice, then added a small handful of spinach to turn it green, which blew everyone away at a bbq I attended 2 weeks ago. they were putting it on their burgers and everything. Try that as a sauce for some swiss chard wraps, with a filling of peaches, cellery, and apples all chopped up
Try making raw salsas, like small dices of mango and tomato,
tossed with a bit of cilantro and a squeeze of lime. Then spoon it
on to small lettuce leaves, like belgian endive, or stuff into small
hollowed out tomatoes.
Slice thin rounds of zucchini and top with mashed avocado and
lime and garnish with a thin strip of tomato.
Press dates into celery sticks cut into 4-inch lengths.
Stuff dates with pre-soaked soaked almonds, or, if you want to
keep with 811, wedges of soaked apricots.
Make a raw gazpacho and serve in small paper cups. (raw
gazpacho: blend some tomatoes with lime juice as your soup base;
then add tiny chunks of tomato, cucumber, and strawberries.
Top apple slices with almond butter.
To the Gazpacho I would add sweet pineapple as a base. It is amazing.
Carrot Apple Slaw
2-3 cups of shredded carrots
1 large shredded apple
1/2 c. raisins (I used Hunza raisins which are so good, although expensive)
1/2 c. orange juice
2 T. lemon juice
zest from lemon
Before serving, sprinkle with shredded coconut & walnuts, if desired.
Carrot slaw
Now that you've tossed your baby carrots, it's time to share something you can do with a regular carrot. Using a manual food processor that will shred veggies super fine, I made a yummy carrot slaw that everyone really enjoyed.
Carrot Slaw
(serving for 1)
1 large carrot
1 med/large golden delicious apple
Finely shred onto a plate and use fingers to toss together. Layer some fresh leafy greens in a bowl. scoop up slaw with hands and place in bowl. Enjoy!
Feel free to share what you do with your carrots :)
Cauliflower Tomato Soup
(as found in "The 80/10/10 Diet")
8 oz cauliflower florets
1 lb tomatoes
Blend cauliflower with 3/4 of the tomatoes. Dice the remaining tomatoes and stir into soup or place on top as a garnish.
Tossed Green Salad
Salad greens, torn into bite size pieces
Celery, chopped
Broccoli, chopped
Apples, chopped
Grapes, halved
Celery Grape Dressing:
Blend one stalk celery and a handful of grapes in a high powered blender. Thin as desired with filtered water, or use as is. Pour over greens and enjoy.
Cheeky Blue Smoothie
5 White Lady Peaches
2-3 Handfuls of fresh blueberries
Blend together until smooth. Add a little ice and blend again for a cool treat :) Enjoy!!!
If you have any yummy raw ideas for eating peaches, I would love to hear them. We still have lots of peaches here and I'm determined to eat them before they must be composted. I already shared some with a friend. All ideas would be greatly appreciated!!!
Sunshine Dill Coleslaw
These amounts will be approximates since I just tossed items into a bowl at random, but the result was very tasty :)
Sunshine Dill Coleslaw:
3 cups of shredded cabbage
1/4 cup chopped fresh dill (more or less to your own taste)
1 naval orange (chopped or blended)
Toss all into a bowl, stir, garnish with an orange slice and serve.
Harmony's Sweet & Sour Dip:
Dates mashed with lemon and/or lime juice.
I use approximately 10-12 barhi dates with either the juice of 1 big lemon, or 1/2 lemon and 1/2 lime. I then mash it all together in a bowl with a fork until it emulsifies into a thick brown sauce. I love to dip pickling cuke spears into it when I'm craving pickles, as well as other non-sweet fruits, such as red bell peppers and tomatoes. In the Summer, I wrap up slices of mango, red peppers, and cuke into a lettuce leaf and dip into the sweet & sour. DS loves it, too, and always shares with me. It's fun to dip! (I don't think it makes a good dressing, as it gets too watery on the salad).
Chimp Burgers
....it's a recipe I adapted from a book Harmony sent me - it's called "chimp burgers" and it's a lettuce wrap, the filling is:
diced: tomatoes, bell pepper, cucumber and mushrooms.
Sometimes I mash a little avo in it, sometimes I don't. But when I do it makes it nice and sticky like. :)For some reason this really hit the spot for me recently.
Be sure to leave a comment with your reviews of these recipes when you have a chance to try them.
Next came the Chimp Burgers. The filling was a lovely combination of shredded red cabbage, zucchini, red bell pepper, yellow carrot, and cherry tomatoes. Sweet Tomato Dressing was a great addition to this dish. Accompaning this dinner was a Sweet Raspberry Smoothie in a beautiful shade of pink. This smoothie was a wonderful blend of 5 large bananas and 1/2 lb of raspberries. A creamy bowl of banana "ice cream" topped with a spoonful of berries completed this meal.
Orange-Carob Banana Milk
Ripe bananas
1 Orange
Carob, to taste
Blend together in high powered blender. If you want it chilled, add ice before blending.
Chockie Banana Milk
Ripe bananas
1 Date, pitted
Carob, to taste
Blend together in high powered blender. If you want it chilled, add ice before blending.
Chunky Italian Veggie Soup
This dish came about after I had left-over Tomato-Basil Dressing that I didn't want to go to waste. I had made the dressing for dear husband's salad and I wasn't sure what to do with the extra since I prefer my salads 'undressed'. I had also made some Nicey-Dicey Salad the very same evening. The wheels in my head started turning. I filled a bowl 3/4 full with Nicey-Dicey Salad, then I proceeded to pour Tomato-Basil Dressing over the top until I had a nice chunky soup. Everyone loved it. When it comes to salads, I prefer mine 'undressed'. Occasionally I will add a fresh squeeze of lemon or lime juice to the top. My favorite leafy salad at the moment is cherry tomatoes and chopped red pepper on a bed of lettuce. It's really good with fresh lime. Of course my family still enjoys dressing (although with the right toppings they will go undressed on occasion). Below is the recipe of a simple dressing my husband really seems to enjoy.
Tomato-Basil Dressing
Fresh Tomato
Handful of Basil
Blend together until smooth and pour over salad.
How do you enjoy your salads? Dressed or Undressed? What's your favorite dressings? Feel free to share some recipes. I know it took a while before I left dressing behind. I'm sure many of us could benefit from learning a few new tasty dressing recipes
Nicey-Dicey Salad
Diced Tomatoes
Diced Cucumbers
Diced Zucchini
Stir together in a bowl. Enjoy!
Cauliflower Tomato Soup
Blend about 8oz cauliflower with 12oz of tomatoes. Garnish with 4oz chopped tomato.
I used a little less tomatoes, but it turned out great.
Chocolately green smoothie
Blending frozen bananas is great for making chilly smooth smoothies. I blended one with pineapple, romaine, orange and raw carob powder - yum!
Cilantro-Lime Twist
2 avocados
1 large tomato
1/2 a bunch of cilantro
Juice of 1 lime
Add all ingredients to food processor and blend until desired consistency is reached. Scoop into serving bowl and watch it disappear.
***Before cleaning out the food processor, throw a tomato in and blend with the remaining dip that sticks to the inside of canister. Pour over top of dinner salad.
Cinnamon Apple Sauce
1-3/4 lb Yellow Delicious Apples (about 6 medium apples)
6 Honey dates
Dash of cinnamon
Directions: Core and chop apple, leaving the skin on. Remove pits from dates. Blend apples and dates together in a food processor until desired consistency is reached. Sprinkle with just a dash of cinnamon and blend once more. A little cinnamon really goes a long way. Grab a spoon and enjoy!
Coleslaw is a salad made from grated cabbage, often with carrots, sometimes with onions, usually with mayonaise or vinegarette as a dressing. To make it low fat and raw, simply change your dressing and feel free to add whatever fresh raw fruits and veggies you like. It is a simple, quick, extremely versatile dish. Grate your cabbage, I use the food processor, then begin adding whatever you think would taste good, taste, adjust, eat. :)
I made a big bowl last night that is already gone. My mom and dad, true southerners who enjoy that heavy mayonaise dressing, enjoyed it. Tasha and I liked it, and she took some to work for coworkers to try. Suzanne and Christopher didn't try it, picky children that they are.
Begin with a large bowl of grated cabbage, purple and green, and celery. I grate everything in the food processor. I think the celery is especially important because of the fact that we do not use salt in these recipes. The taste of the celery is not noticable, but the saltiness is. I tested this on several non-raw people. They all enjoyed it, and and none of them asked for salt.
Grate a whole red bell pepper and a couple of apples. Add the juice of two oranges.
You can serve this now, or continue on with a creamy dressingSoak cashews for a few hours in filtered water. Throw these into the food processor. You don't even need to clean it out, any veggies left in there will mix with the cashews and add flavor. Blend until creamy, adding water a little at a time to achieve the desired consistencyPour over grated veggies. I sprinkled a little caraway seed on these servings. You can serve this fresh, but coleslaw is always better when made the day before and refrigerated. It is the second day when the flavors really blend and come together to tantalize those taste buds.
Confetti Coleslaw:
Grated green cabbage
Grated purple cabbage
Grated celery
Grated red bell pepper
Grated apples
Optional:
raisins
caraway seed
Place in large mixing or serving bowl. Add juice of two oranges.
Creamy Cashew Dressing
Cashews, soaked in filtered water
Process or blend with water until desired consistency is achieved.
Optional:
Any herbs, veggies you wish to add
You can mix the soaked nuts with lemon or orange juice instead of water.
Salad dressings consist of an acid fruit (such as oranges, pineapple, lemon, grapefruit, lime, tangerine, tomato) or a sub acid fruit (such as blueberry, strawberry, nectarine, raspberry, blackberry, mango, apple, cherry, peach, plum) blended together with celery.
I couldn't wait to try a dressing. I used grapes and celery. I had everyone taste it and we all loved it. I can't wait to put it on a big salad tonight. Believe it or not, Suzanne, our salt loving, celery hater, tasted it, and said, "That's salty. It's almost too salty!" Success! :)
811rv cookies are simply a mashed fruit, such as mango, mixed together with a dried fruit like raisins or dates. I should have used a food processor to mash the mango, but I was too lazy to get it out. Instead, I threw mango and raisins in the vita mix. It broke the fruit down too much and was watery. I put them in the dehydrator briefly to dry them out. It also made them warm, like a fresh baked cookie. Christopher had his fill of cookies today.
Corn Salsa
4 ears corn (remove corn)
6 Roma Tomatoes
2 Hungarian Peppers
1 handful cilantro
Juice of one lime
Put corn in medium sized mixing bowl. Blend 6 Roma tomatoes, 2 Hungarian peppers (remove seeds), lime juice, and a handful of cilantro until desired consistency is reached. Carefully stir mixture into the corn. Enjoy with your favorite veggies or as a salad dressing!
Creamy "Manana" Pudding
1 Ataulfo Mango
4 Bananas
1 Mini-Banana
Place the mango (peeled and pitted) and the bananas (peeled of course) into a food processor. Blend until creamy smooth. Enjoy
Cucumber Pasta with Pointed pepper sauce
Firstly I prepared the Pasta
1 English Cucumber
Using veggie peeler made into long pasta strips
Popped this into a bowl, added 2 spoons of ume-- you can use raw soy sauce or whatever you fancy.
Also put in 2 sprigs of mint--fresh from my plant!
1 spoon of home-made garlic sea salt
Left on the counter top, the salt will draw the water out of the cucumber and give them a nice pasta like texture!
Now for the salad/sauce
Shredded up 1 romaine lettuce
for the sauce/dressing
2 Sweet pointed peppers
1 Lime-- juice of
Splash of AVC
Water just to get it moving
Bright red, sweet tangy dressing!
Poured this over the lettuce-- left this to sit.
Finally put together the two elements.. voila! Good balance, the sauce is lovely and sweet, so yummy!! hit the spot :)
Dill banana smoothie
After washing and picking through the dill, this is what we had left. If we were making a blenderful, we would use all of it, since we were only making a quart, we used a little more than half.
The dill on the cutting board is what we left out. We used 3 bananas. She usually just throws the bananas in whole, but thought breaking them up made a better picture. She added a cup of water and 10 ice cubes.
There was a question about the Dill Dressing, so I decided to make it with exact measurements to clear up any confusion. The first dressing I used had pine nuts, which are much lighter and creamier than the almonds I used this time. You might want to try experiment with different nuts to see which you prefer. When using almonds, you want to soak them. They will plump up and blend to a creamier consistency. This is about half of my 1/4 cup, blended with 1/4 cup of water. Blend until you have a smooth mixture. It is green in this picture because I had just used the processor to chop up some greens, but normally it would be white and creamy. Add 1 cup of dill and another 1/4 cup of water. Blend until this is well chopped up. Now, add the rest of your nuts and another 1/4 cup of water. Run processor until you have a smooth creamy dressing. Remember, your almonds will not become as smooth as some of your white nuts. You can see, this batch rendered about 10-12 ounces. 1/4 cup of almonds contains aproximately 28 grams of fat, so each ounce of dressing would contain between 2.6 and 2.8 grams of fat. I cannot imagine that you would use more than 1/2 of this, which would put you right at the 12-18 grams of fat 811 uses in salads with overt fats. :)
If you want a richer creamier dressing, just use more nuts and then eat less dressing on your salad. These recipes are incredibly flexible and adaptable to individual tastes.
In any raw recipe, you will find that every batch will be different. That is why I shy away from giving amounts or measurements. But this should give you and idea how this dressing is made and how to be sure how much fat you are consuming when using it. Good luck, let me know how yours turns out. Soaked vs unsoaked almonds, can make a big difference in the consistency of your dressing.
Dilly-Dally Salad
Nicey Dicey Salad
Fresh Dill
Chop fresh dill and add to the Nicey-Dicey Salad. Allow to sit for a few minutes to let the flavors blend. Enjoy!
Nicey-Dicey Salad
Diced Tomatoes
Diced Cucumbers
Diced Zucchini
Stir together in a bowl. Enjoy!
Dilly Dip
1 avocado
3 roma tomatoes
fresh or dried dill
chives
Peel tomatoes and coarsely mash them with a fork. Mash the avocado and mix it with the tomatoes. Add dill and chives to taste.
Personally, I would prefer mine with a squeeze of lime in it, but I was out of limes and the family doesn't seem to mind it as is.
Really dilly coleslaw
Coleslaw:
Green cabbage
Celery
Carrot
Dill
Grate equal amounts of cabbage and celery, and smaller amounts of carrot and dill. Combine in large slad bowl.
Dilly Dressing
Nuts (I used a combination of walnuts and pine nuts, but whatever you have on hand will work)
Water
Dill
Process nuts and dill with enough water to make a smooth dressing.
Combine with cabbage mixture. Place a slice of tomato in the center, add snipped dill and tomato triangles as garnish. Enjoy!
I've been blending a frozen banana with an orange, ground golden flax seeds, and a little almond milk to make it creamier. Tastes to me like the old Creamsicles or Dreamsicles, whatever they were called. I make it thick like sorbet! Yummmmm
Sometimes I throw in parsley or spinach, for a green and orange Julius!
Easy Mini Pecan Pie
1 large, fresh medjool date
2 pecan halves
Directions: Remove pit from date. Stuff date with pecan halves. Eat and enjoy!
Fast food lunch
This has been my favorite dish for the last several days. I just can't get enough of it. The flavors combine so well together. It's wonderfully refreshing and such a sweet treat for my taste buds. Even the picture is quite tantalizing for the eyes. The best part is that I can make it quicker than driving through a fast food window and picking up a grease-ball. I just diced up three super-ripe peaches and tossed in a couple handfuls of fresh blueberries. I can imagine that this would be great to take to the office if you work away from home. At least after lunch your desk will smell like a beautiful peach orchard instead of a grease pit.
Festive Fruit Salad
Pineapple
Clementines
Strawberries
Kiwi
Pomegranate (optional)
Chop fruit and blend together. Sprinkle pomegranate kernels on top.
Figgy Pudding
16 oz fresh figs
2 medium ripe bananas
1/2 cup raisins, soaked
dash of cinnamon (optional)
Soak raisins for a couple of hours. Blend figs and bananas in a food processor until creamy. Add raisins and pulse a few times until desired consistency is reached. Add cinnamon if desired. Enjoy!
"Fried Rice"
Dice up yellow bell pepper, grape tomatoes and cucumber to taste. In food processor, process about 1/2 head to 1 head of cauliflower until it's a fine, mashed consistency. Pour the diced veggies over it and mix it all in. It looks and feels rather like "fried rice"! :)
Cauliflower Tomato Soup
(as found in "The 80/10/10 Diet")
8 oz cauliflower florets
1 lb tomatoes
Blend cauliflower with 3/4 of the tomatoes. Dice the remaining tomatoes and stir into soup or place on top as a garnish.
Frozen Banana Persimmon Pie
This is sooooo good and so easy to make. I rarely have enough persimmons to prepare any kind of recipe. They seem to ripen one at the time and I am too impatient to let them sit. This time I had 7 ripe persimmons and I wanted to make something special. I also had 4 delicious organic medjool dates and a little less than a cup of walnuts. I always have ripe bananas, so a pie using these ingredients was born. Sarah's pie was my inspiration but I wanted a lighter less sweet bottom layer than her date crust. I put the dates and the nuts in the food processor to make a crust. It was light and fluffy, never forming a ball, covering the bottom but not the sides of the pie plate. I blended the persimmons, minus the skins, which I sometimes eat, and 4 ripe bananas. It tasted good but I wanted a little more kick to it so I added a small amount of pumpkin pie spice. Nirvana! It was good as is but it was runny and I wanted to cut and eat it like a pie. I topped it with sliced bananas, covered it in plastic wrap and put it in the freezer overnight. I devoured two slices for breakfast. No one else at my house likes persimmons so this pie is all mine, unless you decide to stop by in the next day or so. If so, come on in, we are once again open for business! :~)
Parfait
Freeze a bunch of very ripe bananas
Right before eating, process frozen bananas in food processor until creamy like soft serve.
Layer it in glass with fresh berries.
I also added in an extra middle layer of the banana ice cream processed with raspberries to make pink raspberry ice cream, but you can't see that layer in the photo.
If you have a dehydrator, these are simple to make and an easy way to preserve any fruit abundances you are lucky enough to find yourself with.
Bananas blended in the Vita-Mix and spread on tray.
Grapes, blended and spread.
Leave in dehydrator overnight at 105 degrees. In the morning, flip and remove telflex. Leave for a short time on mesh sheets, just until the fruit is no longer sticky to the touch. My first fruit roll-up, cool! think my bananas were too thick, and I definitely dried them too long to roll up. I just cut them into squares. These can be used like bread for a fruity sandwich. All finished! Travel food or easy snacks to pack in your purse or a lunch box
- apple
B- blueberry
C- carambola or starfruit, cantaloupe
M-mango
O-orange
P-papaya, pineapple, pomegranate
Gorilla sandwich
We used romaine, red bell peppers, the inside of the cucumber, tomatoes, lots of celery, and an avocado. I just diced it up pretty fine, and mixed it all together. I did not use all of the cucumber flesh; it was pretty wet and I wanted the mixture to hold together well. I saved it and threw it in a smoothie. This amount was probably enough for three cucumbers, so each one had 1/3 of an avocado. I cut the cucumber in half and scooped it out with a teaspoon. Then, we just packed it in. For the second one, her lunch for today, I added raisins. I am already thinking of all kinds of fillings. She bought ingredients today to do apple, celery, raisins, and oranges. You are only limited by your imagination! I put the cucumber back together, and wrapped it in wax paper. Fun, easy, delicious, and low fat raw! What more could you ask for?
I blended a quart of grapefruit juice with 3 bananas in the vita mix, 3 times.
Tomato Grapefruit Salad Dressing
Grapefruit juice
Raisins
Large Tomato
Mix tomato and juice in food processor. Toss in raisins, but DO NOT process. Let the raisins sit in the juice until they are softened, 30 minutes to an hour. Process all three and serve over chopped veggies.
Here is a recipe to delight and impress your family and friends during the holidays, without compromising your low fat raw vegan diet.
It is simply, spinach, pomegranate seeds, clementine sections, and chopped apples. Serve with your favorite 811 dressing
Permalink Reply by Linda on Here's the second part (it was too much to fit all in one post). Please, consider that some ingredients here are not suitable to 8/1/1 so they need to be changed a bit. i do not know why some words (which are links as well) have changed their colors once copied here.
I made two raw "ice cream" pies, Banana-Nut and Banana-Berry. I made the crusts by blending 2 cups of walnuts with about 10 honey dates for each pie in my food processor with an s-blade. I made the filling for one pie by making banana "ice cream" and pouring it into the crust then placing it in the freezer to allow time to set (I wanted to be able to slice it). The second pie was made by adding 2 cups of blended raspberries to the frozen bananas before processing it all into a banana-berry "ice cream". The fat ratio is a bit high, so I would recommend saving these types of treats for special occasions.
I finely shredded about 12 oz of jicama and squeezed the juice of half a lime over the top. I used my hands to mix the juice in well, so that it coated every piece. My children enjoyed eating a bowl full of the jicama-lime stuff. My husband likes it sprinkled over the top of his salad. I just ate a few bites of it before serving it to everyone. I love the flavor, but I think that it would be a bit heavier on my digestion than I like.
Kiwi Pomegranate Soup
4 large kiwis (about one pound or a little more)
1 medium-large cucumber
2 large handfuls of pomegranate seeds
Peel the kiwi and cucumber. Blend the cucumber with two kiwi fruits until smooth. Pour into serving bowl. Chop the remaining kiwi. Carefully add the chopped kiwi and pomegranate seeds to the soup and stir. Garnish with additional pomegranate seeds. Enjoy!
My third and final course was a salad with red peppers and tomatoes. I could have stuck with the theme and topped it with strawberries, cucumbers, and kiwi but we ran out of kiwi and strawberries by the time I made my salad.
Yes that British Tradition..but raw-some!!
2 Frozen Banana – allow to thaw for 10 minutes
Blend this with 2 ripe Banana, a drop of water—just enough to get that “Mr Whippy” creamy look. Blend well until it looks super smooth and silky.
Pour out half your mixture, place this into the freezer.
2nd Ice Cream
With the other remaining half in the blender
I added 5 large strawberries, or there abouts
Blended again
Poured out—back into freezer
For chocolate variant—you could add carob, raw cacao or some grated cacao butter.
Mint-- add in some fresh ment
Ginger would be lovely also
Again you could have any fruit you wanted.
I froze it again for 1 hour, whisking it with a mini whisk every 15 minutes to keep it super fluffy!
To make the Sauce
There was about ½ Cup of the Strawberry base left.
Added to that a couple of teaspoons of date puree (had it in my fridge in a container—just blended dates, lovely and dark and fudgey tasting)
Blended this with Carob to taste and enough water to get it mixing.
Poured out, lovely and dark, rich and toffee tasting!
Layered Creamy Blueberry Pie
Frozen Bananas (approximately 5)
Blueberries, fresh or frozen (as much as desired)
Using a food processor or champion juicer, make banana "ice cream" with the frozen bananas. Divide the banana cream in half. Stir whole blueberries into half of the banana cream and put this into pie pan for the first layer (as many berries as you wish). Blend more blueberries in with the remaining banana cream until it's a smooth, beautiful shade of violet and then pour into pie dish for second layer. Garnish with whole blueberries. Place in freezer for a couple hours to set. Slice and serve.
Mamey
The flesh of the mamey sapote is soft and sweet. You can eat it with a spoon right out of the shell. The seed looks like a sea creature, into the compost with that strange looking thing! They won't grow this far north, so no need to plant itBlended with banana, water, and ice for a yummy smoothie. I put it through the Champion, but a food processor, or even a potato masher would be fine to make a pie filling. No spices, salt, sweetener, or flavorings, just mamey. Throw some nuts and a handful of dates in the food processor. Press that into your pie plate and add mamey. Better than pumpkin or sweet potato pie, and 811 safe too. Since this is not an optimal combination, eating celery or romaine with it will aid in digestion
Manana Dinner
Ingredient List: Bananas and Mangos
Directions: Blend part of ingredients for smoothie and chop remaining ingredients for casserole. Dig in!!!
Permalink Reply by kt2 on 
Permalink Reply by Sara on I made a 3 layer watermelon and chopped fruit cake for my sons birthday in September, and I also made a watermelon basket with fruit. It was really cool! I used one large watermelon sliced into three layers then used bowls to indent a circle then trimmed it with a knife. I decorated it with cut fruit to look like a more traditional cake since I didn't really like the kabobs poking out everywhere. I'll get some pictures up once I get my computer fixed.
Rachel Garcia replied to Akincana Krishna das's discussion Why does Doug Graham advocate calorie restriction even for 811ers?
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