Right now I am on a no protein, no sugar diet. 80% raw food, 20% cooked. No beans, no soy products, no spicy foods, no canned or frozen foods. Everything fresh. So I am putting recipes in here I know I can eat, with modifications(such as leaviing out black pepper and chiles).
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.
Adapted from the Almond Board of California.
Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East.
Test and Measure before posting.
This is a wonderful alternitive to real mayonnaise. I have been put on a strict diet and this saves the day! Makes a great salad dressing(I add a little honey), spread for sandwiches, or dip. Adapted from Raw and Living Foods.
This is popular in Spain, Mexico, Central America and the Southern USA.
Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.
An adaptation of Heidi Swanson's Big Sur Power Bars from her cookbook, 101 Cookbooks, this is easily changed around to suit your tastes! I love Big Sur so had to post this! These bars are soft set, prone to falling apart and are fairly sticky and gooey too. All adds to their deliciousness. :)