Eric Rivkin's Raw Food Kosher Recipes

Chopped Live-R (Inspired by Jackie Graff)

2 cloves garlic, minced fine                 

1 cup dry chickpeas, soaked one day, drained and sprouted for 2 days, rinsing every 4-6 hrs

1 green onion

1/4 cup lemon juice

Dash Celtic or Himalayan Crystal salt

1 tsp cumin

1 tbsp olive oil

2 cups chopped portobello mushrooms, soaked 3 hrs in diluted Nama Shoyu and drained. 

In a food processor with the S blade, finely chop and blend all ingredients. Serve with crackers or veggie chips.

Spinach and ‘Tater LatkES (inspired by Jackie Graff)

1/2 cup ground golden flax seed

1 cup raw cashews 

1 cup pine nuts

2 cloves garlic

Pinch Celtic or Himalayan Crystal salt

1/4 cup lemon juice

1 cup water or coconut water

 

Grind the flax seed into powder in the blender. Add the ingredients above and blend well. Transfer to a bowl, then stir in  the following:

6 cups spinach, chopped fine

1 red onion, chopped fine

1 lb. peeled chayote or jicama root, shredded finely

 

Let mixture sit for 15 minutes.

Spoon heaping tablespoons of the mix onto Teflex dehydrator sheets and spread into rounds about ¼” thick. Sprinkle paprika on each pattie. Dehydrate for 6-8 hours at 105F and turn over onto the mesh, dehydrate 6 more hours until dry but a little pliable. Serve warm with sour cream (see recipe)

 

TABOULEH

2 cups quinoa, washed, soaked 12 hours, rinsed often and sprouted for 1-2 days

6 green onions, sliced

1/2 cup packed mint, finely minced

2 cucumbers, chopped fine

2 stalks celery, chopped fine

1 cup, packed Italian leaf parsley, minced

3 cups tomatoes, chopped

Juice of 3 lemons

2 tbsp olive oil

1/8 tsp Himalayan Crystal salt

1/2 tsp allspice

dash of cayenne

2 cloves garlic, minced

Blend the spices, lemon juice and oil together well, and pour over the rest of the ingredients, toss well and refrigerate. 

Matzoh
3 cups millet, rinsed, soaked for 8 hours

1/2 cup ground flax seed, ground to a powder  2 cups water  1/4 cup poppy seeds

Blend millet sprouts and flax with water in a blender, in two batches. Add poppy seeds and blend briefly to mix. Spread batter 1/4" thick onto teflex dehydrator sheets, score with a pizza cutter into 3" squares and dehydrate for 6 hours.  

GONE GREEN SMOOTHIE

1 quarter to 1/2 fresh pineapple

3 leaves kale, deveined, or small bunch of other greens such as beet or carrot tops, chard, or lettuces.

1 banana

1 tsp mint leaves, minced

½ inch fresh ginger root

2  cups water

Blend all ingredients and serve immediately

GONE Green Juice

1 bunch kale (8 to 12 ounces)

1/2 head Romaine lettuce (8 to 12 ounces)

1 cucumber, halved lengthwise

4 ribs celery

1 lemon, peeled

Juice all ingredients and serve immediately.

WEIGHT LOSS COCKTAIL

red grapefruits

5 oranges

Juice of 1 lemon 

1 guava or 1/2 cup pineapple

Juice citrus in citrus juicer, add to guava or pineapple in blender until smooth and serve. 

SWEET APPLE OR PEAR CHUTNEY (Charoses)

2 cups walnuts, soaked 12 hours, drained, dehydrated 12 hours

1 cup almonds, soaked for 12 hours, drained, dehydrated 12 hours

10 pitted medjool or 20 honey dates

Zest of 2 oranges

2 tbsp  lemon juice

2 tbsp. orange blossom honey

2 tsp. cinnamon

dash of grated nutmeg

2 large apples or Bosc pears, peeled and cored

1 cup raisins, red or black, soaked, use soak water

Process all ingredients except the apples and raisins in a food processor with the S blade and process until coarsely chopped. Pulses in the apples until coarsely chopped and mixture is blended. Then fold in the raisins by hand.

BEET BORSCHT WITH CASHEW SOUR CREAM

1 cup fresh beet juice

1 cup fresh carrot juice

Juice of 1 lemon

1 avocado

1 green onion

1 tsp ginger

1/2 clove garlic

2-3 sprigs fresh dill

Dash cayenne or habanero to taste

1/2 cup grated red or green cabbage

1/2 cup grated apple

1/2 cup grated beet

Blend ingredients except the last 3 until smooth. Hand mix in the grated cabbage, apple and beet. Garnish with Cashew Sour Cream (see recipe) This soup can be served chilled, at room temperature, or warmed to 105F in a double boiler just before serving. Additional Choices of garnish: Thinly sliced apples, sprigs of dill, seed Cheese, sprouts, cucumber curls made with Spiral Slicer, sliced scallion

Cashew sour cream

1/4 cup young Thai coconut meat

1/3 cup raw cashews or pine nuts, soaked, rinsed

3 tbsp olive oil

Juice of 1 lemon

1-2 dates

Dash Celtic or Himalayan Crystal salt

1/2 tsp. unpasteurized white miso

About 1/2 cup water

Blend until smooth, thinning with water to desired consistency. Stores up to 1 week.

BETTER BUTTER

1/4 cup coconut oil

1 cups coconut meat

1/4 cup flax oil

1/4 tsp Celtic or Himalayan Crystal salt

Blend ingredients until smooth.

For herbed butter, add your favorite chopped herbs

MINT JULEP

1/2 cup coconut meat

1 cup frozen coconut water

1/4 honeydew melon

2-3 sprigs fresh mint or to taste, save some for garnish

1 tbsp agave nectar

1 tbsp coconut oil

1/2 cup raw almond milk

Blend  until smooth and garnish with mint leaves

Homemade KOSHER Red  Wine

4 lbs. Red grapes

30 fuji , harrelson, or other red apples (do not use red delicious)

4 medium beets for color

Juice grapes, apples and beets and blend juices together.

MO' BETTA FETA CHEESE 

1 cup moist fresh almond pulp from making almond milk

2 tbsp thyme or oregano, finely minced

1 pinch Himalayan Crystal salt

1 tbsp lime or lemon juice

1 tbsp olive oil

1/2 clove garlic, finely minced or crushed in press

1 tsp sun-dried tomato powder

Horseradish AND Golden Beet RELISH

1/2 cup chopped and peeled horseradish root

8 golden beets

3 lemons, juiced

2 tbsp raw honey or Madhava Raw agave nectar

1/4 tsp Celtic or Himalayan Crystal  salt

1/2 cup pine nuts, soaked for 8 hours and rinsed

Place all ingredients in food processor and blend until smooth. Serve with gefilte nut, crackers or veggie chips.

Oy, there's no fish!

MOCK SALMON PATE 

2 cups almonds, soaked, drained, peeled

2 medium carrots

1/4 cup carrot juice

3 tbsp lemon juice

1 1/2 stalks celery

4 scallions

2 tsp kelp powder

1 tbsp nama shoyu

Blend all ingredients in a food processor with the "S" blade until blended to a smooth pate texture. Keeps up to 3 days in the refrigerator.

TOONA

1 cups sunflower seeds, soaked

1/4 cup parsley, chopped

Pinch  Celtic or Himalayan Crystal  salt

1 tbsp lemon juice

Process in a food processor  then add:

1/4 cup red onion, chopped

1/2 cup celery, chopped

pulse, then add slowly

1/4 - ½ cup water

If they sold this on the streets of Jerusalem , it would be a hit!

NO BEAN HUMMUS

3 medium or 2 large zucchini

½ C raw cashews

3/4 C raw tahini

1/2 C lemon juice

2 tbsp olive oil

4-5 cloves of garlic

2 tsp cumin

1 tsp coriander

1/8 tsp Himalayan Crystal salt (or to taste)

Dash cayenne

1 tsp paprika

Blend all ingredients until smooth. Garnish with some of the paprika. Or mix in chopped sun-dried black olives.

Enjoy on lettuce wraps, canapés, crackers or as a dip. 

GEFILTE THIS (inspired by Jackie Graff)

2 cups almonds, soaked 12 hours, rinsed

1 cup walnuts, soaked 12 hours, rinsed

2 carrots juiced (separate pulp and juice)

2 cloves garlic

1 medium red onion

2 tbsp sun-dried tomatoes, soaked overnight

1/4 cup lemon juice

2 tablespoons kelp powder or dulse flakes

1 tablespoon Nama Shoyu

1 tsp Celtic or Himalayan Crystal salt

Juice carrots and add pulp to the nut mixture, setting the juice aside. Blend  almonds, walnuts, garlic and onion in food processor with the S-blade to a fine texture. Then pulse in  the other ingredients until blended. Shape into fingers and dehydrate for 8-10 hours at 105 in an Excalibur dehydrator, turning once.

Serve  on lettuce leaves with Horseradish and Golden Beet Relish.

Choco-Maca-Roons

Makes an elegant tasty topping, or macaroons, cookie or bars

4 tbsp. cacao nibs, finely ground in coffee grinder

2 cups  unsweetened medium shredded coconut

1/2 cup macadamia nuts, coarsely chopped

2 tsp maca powder

1 tbsp agave nectar

2 tbsp coconut oil

1/2 tsp vanilla extract

pinch Celtic or Himalayan Crystal Salt

Mix ingredients thoroughly by hand with a fork until crumbly.   Use crumbly as a topping on desserts, ball up into small macaroons, or press into cookies or a glass pan to make bars. Refrigerate to firm up before cutting. For a double chocolate heaven, spread the chocolate mousse recipe as frosting on the   bars and sprinkle more chopped macadamias, then refrigerate before slicing.