Category Archives: Neutral

Living Food Neutral Recipes

Celery Pesto

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salmon-w-pesto

This pesto is a delicious way to use up all the inner leaves and stalks in a head of celery. Try it, I promise you’ll be pleasantly surprised.

Pulse the following ingredients in a food processor or blender until just short of being a puree:

1 cup celery leaves & tender inner stalks
1 cup green onion, white & green parts
2 cups parsley
1/2 cup roasted garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Drizzle extra-virgin olive oil in slow stream just until mixture holds together.

Use pesto to make:

  • Sandwich spread in place of mayo.
  • Milder sandwich spread: mix pesto and mayo.
  • Spoon over fish, chicken, steak, pork, or turkey.
  • Salad Dressing: mix pesto and mayo, add a little fresh lemon juice, thin with buttermilk. Taste and add sea salt and/or black pepper to taste.
  • Pasta Sauce: mix pesto and extra-virgin olive oil. Taste and add sea salt and/or black pepper to taste.
  • Garden Fresh Tomato Soup: mix a little pesto into Tomato Soup.

 

High Protein Kid Friendly Neutral Recipes Starches Vegetarian

Zucchini Stuffing

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This summer squash dressing is a nice way to enjoy a winter comfort food with your summer garden bounty.

Preheat oven to 350 degrees.

Saute ingredients below in extra-virgin olive oil until crisp tender, about 7-10 minutes:

  • 2 pounds summer squash into medium-thick slices
  • 1 small onion, chopped
  • 1 cup carrots, grated or celery, chopped


Mix 1 can cream of celery soup* and 2 cups creme fraiche, sour cream or low-fat yogurt or a mix of these.

Stir veggies into soup mixture.

Mix 2 cups whole grain bread crumbs and 1 teaspoon seasoning mix such as Mrs. Dash or Spike. Pour 1/2 cup melted butter over crumbs, stir to combine well.

Place half of crumbs into buttered square pan. Place soup mixture on top. Top with remaining bread crumbs. Bake for 25-30 minutes.

*You can use pretty much any “cream of” soup such as asparagus, cream of chicken, cream of broccoli …

Mushroom Dressing

Replace the zucchini with mushrooms and the carrots with celery and use cream of mushroom soup.

 

Basic Information Living Food Neutral Recipes Tips Vegetarian

Raw Mashed “Potatoes”

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This is a living foods version of the popular cauliflower-based mashed “potato” recipe. Scroll to the end of the recipe for a version that those in your family who aren’t interested in eating raw foods will enjoy.

Process 1 small head cauliflower, chopped in a food processor until it looks grainy.
Place cauliflower in a pot, slow cooker, or electric skillet set to the lowest temperature possible. Stir in 1/4 c extra virgin olive oil. Season to taste with sea salt, black pepper & powdered broth. Stir until warmed. If you have a thermometer, this dish should be warmed to 105 degrees but if you don’t have a thermometer, just stir until cauliflower is hot. Remove from heat immediately.

If the rest of your family isn’t into living foods you can set aside a portion for yourself and then continue cooking the cauliflower until it’s soft. If desired you can then use a potato masher or fork to make the “potatoes” creamier.

 

 

 

Basic Information Living Food Neutral Recipes Tips Vegetarian

Extend Your Living Foods Menu with Dehydrated Foods

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A good food dehydrator will allow you to mimic many cooked foods and yet still keep your intake raw. Set the temperature to 115 degrees or lower to preserve the living enzymes. Make sure to scroll to the bottom of the page for family friendly ideas.

 

recipes for your food dehydrator

Zucchini Chips

Slice zucchini into 1/4 inch thick rounds.
Dry the chips in a food dehydrator set to 105 degrees.
The chips are good as is; used as a dipper for guacamole, salsa or hummus; or used in place of a cracker in a Living Foods menu or a Protein Power menu; salad or soup garnish.

If you like, before placing in the dehydrator you can season the zucchini with your choice of seasonings such as:

  • sea salt
  • black pepper
  • cayenne pepper
  • taco seasoning
  • fajita seasoning
  • chili powder
  • garlic powder or garlic salt

Stuffed Mushrooms

Pulse in a food processor several times:

  • 1/3 cup pine nuts
  • 2 to 3 cloves garlic, minced
  • 1/3 C fresh parsley, chopped
  • 1/3 C fresh basil, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Stop to scrape down the sides and repeat. Add 1 cup tomato, chopped or 1/2 cup dried tomato*, rehydrated and chopped. Continue to pulse until the ingredients hold together but are not pureed. Remove stems from mushrooms and spoon the filling into the cap of each mushroom. Place filled mushrooms on a dehydrator tray and dehydrate at 105 degrees for 2-4 hours.

If you don’t want to subject your family to your raw food adventure you can cook half of your stuffed mushrooms to serve along with your raw version. Place them on a lightly oiled baking sheet in a 350 degree oven for 25 minutes.

* I prefer using dried tomato as the flavor is much richer. If you use dried tomato you may need to add broth to the filling to get it to hold together.

Flax Crackers

Soak 4 cups whole flax seed for 4 to 6 hours in just enough water to cover seeds. Check after 2 hours and add water if the mixture is looking dry. Stir in 1/3 to 1/2 cup Bragg’s Liquid Aminos and juice from 2-3 lemons.

Spread this mixture as thin as possible on dehydrator trays with a Teflex sheet on top. Keep your hands wet as this will help to keep the mixture from sticking to your hands. Alternately, you may find that a spatula works better.

Dehydrate at 105 degrees for 5-6 hours. Flip the mixture and remove the Teflex sheet. Continue dehydrating for 5-6 hours until the mixture is dry.

You can make flavored crackers by adding any of the following to the mixture before spreading on dehydrator tray:

  • carrot, tomato or apple juice
  • finely grated veggies such as: carrot, bell pepper, jalapeno pepper,
  • Anaheim chili, onion, or garlic
  • finely grated apple
  • taco, fajita or Italian seasoning
  • chili powder
  • ground cumin
  • cayenne pepper

  

serve a family friendly raw menu

Whenever you serve any of these “strange” foods serve them up with foods your family is more familiar with. For instance you can serve up a “deli dinner” with a food bar they can pick and choose from. Try:

  • crackers
  • cheese
  • pickles
  • hard-boiled eggs
  • sliced fruit
  • selection of raw veggies
  • chicken, turkey, crab, egg or ham salad
  • marinated veggies
  • whatever else you have in your fridge that would work as finger food
Dessert Fruit Kid Friendly Living Food Neutral Recipes Vegetarian

Cocoa Banana Pudding

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This recipe makes either a creamy pudding or a delicious ice-cream.

Puree in blender:

  • 4 bananas
  • 1 & 1/2 heaping tablespoons cocoa or carob powder
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup.

 

Cocoa Banana Ice Cream

Freeze mixture, stirring every 30 minutes with a fork until it’s the desired consistency or just toss it into an ice-cream machine.

 

 

Fruit Kid Friendly Living Food Neutral Recipes

Cinnamon Banana Pudding

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Puree in blender:

  • 2 bananas
  • 10.5 ounces or 2 cups soft tofu
  • 3 tablespoons maple syrup
  • 1/4 teaspoon cinnamon.

Double this smoothie and use the extra to make Cinnamon Banana Sorbet for later in the day.

Cinnamon Banana Ice Cream

Freeze smoothie mixture, stirring every 30 minutes with a fork until it’s the desired consistency or throw it into an ice-cream maker.


Tip: an ice-cream maker transforms any smoothie into a healthy treat!

Neutral Recipes Vegetarian

Thick & Rich Tomato Soup

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You can use deli or canned tomato soup or make your own using the recipe below.

In the morning place 1 bag sun-dried tomatoes and enough filtered water to just cover the tomatoes in a blender jar. Refrigerate. If you’re using deli or canned soup you can skip this step.

Thirty to sixty minutes before serving remove the blender jar from the refrigerator and puree until smooth. (If using deli or canned tomato soup pour 1/2 of it into the blender container and proceed with the recipe.) Add one & 1/2 cups Tomato Onion Rice (or any leftover cooked brown or wild rice) and 1 drained jar roasted red bell pepper; continue pureeing. Add vegetable broth if needed to puree. Pour the mixture into a medium saucepan adding the one & 1/2 cups Tomato Onion Rice (or any leftover cooked brown or wild rice) and 2 to 4 cups vegetable broth or the remainder of the deli/canned soup; heat over medium heat until hot, but do not boil.

Optional additions:

  • Tex-Mex: corn, green chilies, garnish with corn chips
  • Mediteranean: pesto, garnish with finely diced raw red bell pepper and/or chopped olives

 

How to Lose Weight With Negative Calorie Foods

Fruit Kid Friendly Neutral Recipes

Apple Pie Pudding

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apples

 

This is more like a rich and creamy apple sauce than a pudding. Puree the following ingredients:

2 apples, peeled and cored (use a sweet apple not a green apple) or 1 cup sugar-free applesauce
1/2 teaspoon apple or pumpkin pie seasoning
1/2-1 teaspoon vanilla extract
1 banana
1 small pinch sea salt

If you want the pudding thicker stir in cooked oatmeal, uncooked instant or 1 minute oatmeal, crushed cookies or graham crackers, crushed cereal, or chia seeds. For variety, stir in: raisins, or  toasted walnuts. One of our favorite ways to have this pudding is with crushed boxed cookies. Homemade cookies won’t work. They have to be crispy like a ginger snap or a Famous Amos style chocolate chip cookies.

Quick & Easy Apple Pie Pudding

Mash 1 banana in a small bowl.  Stir in 1 cup applesauce and 1/4 to 1/2 teaspoon apple pie seasoning.

Apple Pie Pudding A La Mode

Stir either of the apple pie pudding recipes above into sugar-free vanilla pudding.

Fruit Kid Friendly Neutral Recipes

Banana Apple Pudding

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This “pudding” is perfect for a raw or living food meal because it doesn’t use cooked fruit, but you’d never know it. Serve it straight from the blender or very gently warm it (so that the Fruit doesn’t heat above 115 degrees).

To adjust for diabetic or hypoglycemic diets simply use sugar substitutes in place of the honey or maple syrups and other unrefined sugars.

Mix in medium bowl

2 bananas, chopped
2 small apples, shredded
juice from 1/2 lemon
1 cup filtered water

Let fruit sit while grinding nuts or measuring nut butter, then drain.

In same bowl, mix fruit with

1/4 to 1/2 cup ground nuts or nut butter

Mound on a plate and sprinkle with

grated coconut
finely grated lemon or orange peel

Let stand for at least 15 minutes before serving.

If you want to save time on a hectic morning you can make it up the day before.