For anyone on or considering a Raw Food Diet, we are happy to introduce Raw Julia (aka Julia Lucas), a Raw Foods enthusiast and Emotional Freedom Techniques (EFT) practitioner.
Julia has taught at the Omega Institute, Nyack College, yoga studios, and raw Meetups, and is the author of the soon-to-be-released books, No Known Survivors and Raw People. Julia shares her recipes for raw kale chips, green chocolate cookies and zucchini canoes.
1 cup soaked raw cashews
1 cup red bell pepper, seeded and chopped
3 tablespoons nutritional yeast flakes
3 tablespoons water
1 Tablespoon raw coconut nectar or agave
1 Tablespoon cold-pressed olive oil
1/2 teaspoon sea salt
1 garlic clove
1 bunch of kale cut into bite-sized pieces (about 6 cups)
Place all the ingredients, except the kale, in a blender until it is blended into a thick cream. Toss the mixture with the kale in a large bowl until the kale is evenly coated. Spread the kale onto dehydrator mesh trays and dehydrate at 110 degrees for 10-12 hours or until they have the crispiness desired.
Green Chocolate Cookies
2 1/2 cups almond meal
1/2 teaspoon salt
2 Tablespoons of Sun Warrior Ormus Supergreens
1/4 cup raw coconut nectar
1/4 cup plus 2 Tablespoons water
1/2 cup raw cacao
Combine dry ingredients, then add the wet ingredients. Form small cookies and place them on a mesh dehydrator tray. (Tip: Regularly dip fingers in water to make forming the cookies easier.) Dehydrate for 3 to 4 hours on the mesh sheet until they have the desired moistness.
2 medium zucchinis
1/4 cup raw acorn or butternut squash cubed
1/4 cup red pepper
1/2 cup of soaked sunflower seeds or walnuts
juice of 1/2 lemon
2 Tablespoons nutritional yeast flakes
1/4 teaspoon salt
1 small garlic clove
1/2 teaspoon rosemary
1/2 cup kale, spinach, or other greens
Spoon out some of the innards of the zucchini to create “canoes”. Place the innards of the zucchini and all the other ingredients in the blender. Blend until mixed. Mixture should be kind of chunky. If some greens make the mixture too soupy, add more nuts or seeds. Place the mixture in the canoes. Dehydrate on mesh trays at 105 degrees for 6-7 hours. This recipe can be altered to accommodate tastes or other ingredients you have in your cupboard.