Rhio's Spicy Potato Chips

4 medium-sized potatoes (waxy type potatoes are the best)
1 recipe Some Like it Hot Marinade
distilled water

1) Scrub the potatoes with a vegetable brush and cut out any blemishes. It is not necessary to peel them. Slice the potatoes very thin with a V-Slicer or a Salad-shooter, utilizing the chip blade. Put chips into a lare bowl. Fill the bowl with distilled water and the juice of one lemon, stir and refridgerate overnight.

2) Make Some Like it Hot Marinade.

3) Drain the potatoes and rinse well.

4) Pour the marinade over the potatoes and toss very well so that all the potatoes are coated. Taste and adjust the flavors. Cover and let sit at room temperature.

5) Drain the marinade and put the potatoes in a single layer (don't overlap) onto mesh dehydrator trays and dehydrate at 95 degrees for 24 to 36 hours.

Yield: 5 cups. When chips are thoroughly dehydrated, they'll keep for 2-4 weeks in a cookie jar.



Some Like It Hot Marinade

2 lemons, juiced
2 oz. olive oil (adda dash of flaxseed oil for the benefits)
2 garlic cloves, pressed
1 tsp. cumin powder
1/8-1/4 tsp cayenne, or to taste
Sea salt

Mix all ingredients together in a bowl.

Rhio's Hungarian Stuffed Cabbage

1 cup sprouted buckwheat
1/2 cup sprouted sunflower seeds
3/4 cup soaked walnuts
1 cup grated carrots
1 cup finely diced onion
2-4 garlic cloves, pressed
1 1/2 tbsp. mellow white miso, blended with 1 oz. filtered water
1 1/2 tsp. dried basil
1 1/2 tsp. Hungarian paprika
1/4 - 1/2 tsp. ground thyme
sea salt to taste
red or green cabbage leaves

1) The evening before you want to make this dish, cut the cabbage in half and peel away the leaves. You want leaves large enough to stuff. Once you have 15 or so leaves separated, place them into a plastic bag and put the bag into your freezer. Next day, take the bag out and let the leaves sit at room temperature until they defrost. They will then be soft enough to stuff.

2) Briefly process the first 3 ingredients in the food processor with the "S" blade. Put into a large bowl and mix with the remaining ingredients. Add in spices, adjusting if you like.

3) Stuff the cabbage leaves by putting a tbps. or more into the leaf and then roll it, tucking in the ends as you go.

Makes appprox. 15 cabbage rolls, 3-4 to a serving. Keeps for 3 days in the fridge.



Dill Sauce
1 cup sprouted almonds, blanched
2 tbsp. soaked or sprouted pine nuts
1/2 cup or more filtered water
1 tbsp. olive oil
1 tbsp. finely chopped dill
1 tbsp. finely chopped chives
sea salt to taste

1) Put almonds, pine nuts and water into a blender and blend until the nuts have a sauce consistency. Transfer to a bowl.

2) Add other ingredients and mix with a wire whisk until blended.

Yiled: 3/4 cup. Keeps for 3 days in the fridge.

First Week Success!

Hi Rawk Chics,
I have been infinitely delighted with all the different dishes to choose from each day and equally appreciative of not having to cook!! I agree with Cindy about being careful not to duplicate the type of dishes........but even tho we had 4 cabbage dishes, they were each so different I can honestly say I continued to enjoy every one and didn't tire of anything! I kept finding new combinations, such as the flatbread stuffed w/ cranberry-almond slaw with slices of avacado that was sooooo good. Also, I've eaten most perishable first and left some dehydrated and less perishable for last and as a result I'm still going strong with a full day's menus and plan that it will continue for the next couple of days this way. Not having to cook or prepare all week has made the several hours of prep time that it took, WELL worth-while!
Since we will only do 2 recipes each until Pat comes back, I deleted the "mashed potatoes" from the google menu document. I started sprouting quinoa, barley and oats many days ago and the sprouts are coming along well, so I'll continue with the other 2 recipes that called for them.
I can say now after this first week, that I would certainly vote to keep the amount of dishes we go home with on the higher volume side. I thought at first that I wouldn't want to be totally raw all day-all week , but I have been pretty much so all week long with a few little exceptions and I feel the difference significantly! It wasn't as hard as I thought it might be and I'm only looking forward to more of the same! Thanks again so much to you both for your innovations with the blogs and documents and for your very delicious contributions!!
Pat, come back soon1 ;-)))

Rhios Blueberry Muffins

2 cups sprouted barley
2 cups sprouted almonds
1 cup sprouted sunflower seeds
1 cup dried fruit, soaked for 1 hour
1 cup sprouted quinoa
1 1/2 cups blueberries
1 TBS. cinnamon
2 TBS agave

Put barley, almonds and sunflower through juicer with the blank in place.

You now have a dough. Add in the quinoa, 1 cup blueberries, and dried fruit, cinnamon and honey with your hands and knead the dough for approx. 2 minutes so all ingredients are blended well.

Form chunks of the dough into muffin shapes no higher than 1 1/2 inces. Add remaining blueberries on top.

Put muffins on mesh dehydrator trays and dehydrate at 95 degrees for 4-6 hours.

Yield: 13 muffins. Keeps for 10 days in a covered container in the fridge.

Stuffed Peppers w/ Sun-dried Tapenade

Rhio's "Neat Loaf"

2 cups sprouted, hulled barley
2 cups soaked walnuts
1/2 red bell pepper
1/2 stalk celery
1/4 onion
1-2 garlic cloves
1 tsp. poultry seasoning
Bragg's Liquid Aminos


Put barley and walnuts into food processor with "S" blade for 15 seconds and set aside.

Process veggies. Add to barley-walnut mixture with seasoning and mix well.

Cut tops off of green peppers and stuff with Neat Loaf.

Keeps in fridge for 2-3 days.



Rhio's Sun-dried Tapenade

1/2 cup Kalamata Olives
1/2 medium onion
1/2 cup soaked, sun-dried tomatoes (saok 1 hour in enough water to cover)
1 garlic clove
2 TBS. capers, soak overnight in distilled water
1/2 lime, juiced
1-2 oz. olive oil


Pit olives and soak overnight in room temp in distilled water to remove the salt. Next day rinse and drain olives and capers.

Process all ingredients as fine as possible.

Yield 2 cups: Keeps well for up to a month in the fridge.

Mashed "Potatoes" and Gravy

From Rhio's

1 cauliflower
2 cups pecans, soaked 1 hour
2 cups filtered water
1/4 onion
2 tsp. poultry seasoning
1 TBS. olive oil
sea salt

"Potatoes"

Cut core out of cauliflower and cut remaining into chunks.
Process cauliflower in food processor with "S" blade, very fine until it looks like mashed potatoes. Do it in 2-3 batches if necessary. Set aside in bowl.

Pecan Gravy

Put pecans, water, onion, seasoning and olive oi into a blender and blend into a gravy consistency. Adjust with salt if necessary.

The gravy keeps in the fridge for 2-3 days. The cauliflower should be freshly prepared.

Seaweed Ambrosia

(Sheila's recipe)

1 head purple cabbage
3 carrots
1 cup dried arame
1 cup goji berries
3 cups pecans
1 cup shredded coconut
2 limes juiced

Put arame in ceramic dish and pour lime juice over it. Pour in enough hot water to cover well and give the arame room to expand and still be covered. Leave it to soak for 30-60 minutes. Periodically turn arame so that it is all under the soaking water. Drain well and mince.

Finely chop cabbage and pecans and grate carrots. Mix with arame and other ingredients. Pour a generous amount of dressing over and toss well.

Dressing

1 cup Coconut oil
Stevia or agave to taste
4-5 limes Lime juice

Blend all very well.

Cream of Asparagus Soup

(ph Miracle/Rbt. Young)

2 TBS. olive oil
1/3 yellow onion, chopped
2 garlic cloves
1 bunch organic asparagus, chopped
3 1/2 cupps vegetable broth, organic
6 oz. coconut cream, organic
2 tsp. salt
1 1/2 tsp. dill
1/2 tsp. fresh lemon peel, grated
2 TBS. lemon juice

Process or blend all.

Almond Rose Milk

(ph Miracle/Rbt. Young)

1 cup raw almonds
3 1/4 cups pure water
1/4 - 1/2 cup pure rose water
stevia
3 dashes nutmeg


Soak almonds in 2 cups of the the pure water overnight in the refrigerator. In blender, pulse, then blend almonds and water. Slowly add the remaining pure water and rose water. Add stevia, blend until smooth. Us cheesecloth to strain almond pulp from milk. Garnish with nutmeg.

Makes 20-24 oz. Keeps several days.

Soba Cabbage Salad

(from PH Miracle/Rbt. Young)

1 head green cabbage
4 green onions
2 TBS. sesame seeds
3/4 cup chopped almonds
1 TBS. grapeseed oil
1/2 package soba, 100% buckwheat

Dressing

1/2 cup grapeseed oil
1 medium grapefruit
3 TBS. vegetable dehydrated mix
1/2 salt
Dash stevia

Chop cabbage into bite-sized pieces and mix with green onions. Bring soba and water to a boil for 4 to 5 minutes. Remove from heat and cut noodles into bite-sized strips. Mix together with cabbage and nuts. Add dressing and toss.

Broccoli w/ Chedda Sauce

(Rhio)

3 cups finely chopped broccoli

1 cup Chedda Sauce (see recipe below)



Marinade: 1 TBS. olive oil

1 lemon juiced

1-2 TBS. Braggs liquid aminos



1) Toss the broccoli with the marinade until is it well coated. Cover and let marinate overnight in the refrigerator. The marinade ingredients help to "cold cook" the broccoli, which tames down some of the raw flavor.



2) Next day, drain out the marinade (save for use in salad dressings or sauces) and mix the broccoli with some of the Chedda Sauce.



Serves 2. Keeps for 2 days or longer. This recipe can also be dehydrated for 2-4 hours at 95 degrees for those who still balk at eating broccoli raw.







Chedda Sauce



3/4 cup pine nuts, soaked

1/2 cup sunflower seeds, soaked

1 large red bell pepper

1/2 lemon juiced

1 1/2 TBS. nutritional yeast flakes

1 clove garlic

2 tsp. Braggs



1) Soak the pine nuts overnight in filtered water. Do the same with the sunflower seeds.



2) Cut the red bell pepper into small pieces and put into the blender first. The bell pepper releases liquid so you won't have to add any liquid to the recipe. Rinse the pine nuts and sunflower seeds and add to the blender. Add the other ingredients and blend well.



Yield: 1 and 1/4 cups. Keeps for 2-3 days in the fridge.

Chili Non-Carne

(Rhio)

1 cup sprouted barley (make sure you start with whole barley that will sprout)

1 cup soaked walnuts

1 cup corn, cut from the cob

1 bell pepper, diced small

2 carrots, diced small

1/2 cup diced zuchinni

1 cup diced tomato

1/2 diced onion

1/2 cup greek black olives, pitted, chopped and desalted (soaked and drained)

1/2 teaspoon Italian seasoning

1/4 teaspoon chili powder

2 cups Italian Tomato Sauce (see below)



Lightly pulse-chop the barley and walnuts in a procesor with the "S" blade. It should be small and chunky, not pasty. Tranfer to bowl.

Add in the corn, vegetables, olives, tomato sauce and spices. Taste and adjust flavors.



Serves 4-6. Keeps for 2 days in the fridge.









Italian Tomato Sauce



1 large tomato

1/2 onion

1 date, soaked for an hour

one additional tomatoe, blended (to soak sun-dried tomotoes in)

1 cup sun-dried tomatoes, soaked for 2 hours in the liquid from the blended tomato

3/4 cup fresh basil

1/2 jalapeno pepper

1 heaping TBS. pine nuts

1 garlic clove

1/4 teaspoon Italian seasoning

dash olive oil

sea salt





After the soaking of the sun-dried tomatoes, put all in blender and blend well. Makes a little over 8 oz. Keeps for 2 days in the fridge.

Spinach Flatbread

(Rhio's)

One recipe of Creamed Spinach (see below)



1) Prepare the Creamed Spinach

2) Divide the mixture into generous 1/2 cup portions. Pour each portion onto a Teflex-lined dehydrator tray and spread out into a circle to approximately 1/4 inch thickness. Dehydrate at 95 degrees for 24 to 36 hours. About 3/4 of the way through, peel the bread off the sheet, turn over and lay directly onto the dehydrator's mesh screen. Continue dehydrating until dry but pliable.



Yield 6-7 slices.





CREAMED SPINACH



1 bunch spinach chopped, @ 4-5 cups

1 medium tomato, quartered

1/2 medium onion, minced

1/4 cup fresh dill

1 avacado

1 cup sprouted pine nuts

1/2 lime, juiced

1 TB. Bragg's liquid aminos



Put all ingredients into a food processor and using the "S" blade, process until smooth.



Serves 4. Keeps for 2 days in the fridge.