Dr. Bobby’s Rockin Raw Vegan Pizza

This is my favorite raw vegan pizza recipe. I have simpler pizza recipes, but this one is guaranteed to rock your world. Worth the time and effort. Make extras and freeze them. Blessings, Bobby


PIZZA – Recipe includes crust, sauce’s , cheeses, toppings and 

EQUIPMENT NEEDED: food processor
RAW LIVING CRUST:
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
ORGANIC INGREDIENTS
1 ½ cups sprouted buckwheat groats 
(soaked for 20 minutes)
2/3 cup carrot pulp 
2/3 cup soaked flax seeds 
¼ cup olive oil 
¼ cup water or Rejuvelac 
DIRECTIONS:
1. In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac. 
2. Blend using a spoon or rubber scraper to mix occasionally.
3. On a dehydrator tray covered with Teflex or parchment paper spread mixture out. 
4. Use wet hands to spread the mixture evenly.
5. Dehydrate the crust at full heat for 1 hour, then 
6. Decrease to 110 degrees for 7- 8 hours.
7. Transfer crust to a mesh dehydrator tray 
8. Dry for 10 -12 hours checking occasionally to see if it is fully dry.

ITALIAN HERB – MOZZARELLA CHEESE
[Can make up to two days before use]
ORGANIC INGREDIENTS:
10 Macadamia nuts
½ cup sprouted sunflower seeds
½ teaspoon dill seeds
1 teaspoon sea salt
1 clove of garlic
½ lemon, juice of (or raw apple cider vinegar)
¼ cup of Rejuvelac

Preparation
1. Soak Macadamia nuts overnight
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours
3. Blend all ingredients adding Rejuvelac to get the desired consistency
4. Place in a cheesecloth or a sprout bag for 24 hours to age. Then refrigerate. 

RAW LIVING PIZZA SAUCE 
4 tomatoes 
¼ cup of alfalfa sprouts
1 teaspoon minced garlic
4 dates or 2 T of raw agave
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Sea salt to taste
1 cup of warm water or Rejuvelac (110 -115 degrees)

Preparation 
Blend and let sit for 30 minutes before putting sauce on the pizza. 
Make sure you put cheese on first. 

VEGETABLE TOPPINGS: dice or slice; and sprinkle on
Alfalfa sprouts
Dehydrated arroz con frito (seasoned cauliflower)
Fresh basil
Fresh & dehydrated bell peppers: red or yellow
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini

ITALIAN HERB – MOZZARELLA CHEESE©
Creative Health Institute, December 2009
Serves Six
PRIOR PLANNING:
Make rejuvelac ahead so it will be ready to use.
Cheese recipe takes two days to ferment before serving.

EQUIPMENT NEEDED: cheese cloth, food processor
ORGANIC INGREDIENTS:
10 Macadamia nuts, soaked
1/2 cup sprouted sunflower seeds, hulled
½ teaspoon dill seeds
½ teaspoon sea salt
1 clove garlic
¼ cup lemon juice. (use raw apple cider vinegar, if preferred)
¼ cup of Rejuvelac

DIRECTIONS:
1. Soak Macadamia nuts overnight;
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours;
3. Blend all ingredients, adding Rejuvelac to get desired creamy consistency;
4. Strain through a cheese cloth, and drain. 
5. Place in a cheese cloth or a sprout bag for 24-48 hours to ferment; drain periodically.
6. Then refrigerate or serve.

BASIC PESTO SAUCE
Creative Health Institute

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS
1 ¼ cups cashews, soaked overnight (at least 4-6 hours)
¼ cup alfalfa sprouts
2 cloves garlic
2 tablespoons pine nuts
1 ½ tablespoons lemon juice
1 ½ cups basil
Mix all in a food processor or blender and add water or rejuvelac – just enough to make the desired consistency

DIRECTIONS:
1. Blend all marinade ingredients together in blender;
2. Pour over mushrooms and marinate for approximately 10 minutes or more;
3. While marinating, make pesto;
4. Fill each mushroom with pesto. 
5. Put in dehydrator at 105° till dinner-time.

Take out, serve, and enjoy warm! Love and blessings, Bobby

Chewy Superfood Hemp Protein Bars

These awesome superfood protein bars are great to keep on-hand for snacking or a quick on the go meal.

Written By:McKel Kooienga, MS, RDN, LDN Dietitian, Founder and CEO

McKel is a leading voice in nutrition and wellness, awarded “Top 20 Role Models” named by Arianna Huffington. As an RD, wellness advisor, and author of the Nutrition Stripped Cookbook — her mission is to teach others how to apply the science of nutrition and practice the art of healthy living by creating long-term health change out of daily practices. Featured in: Oprah.com, The Good Life by Dr. Oz, SELF, Vogue, Bon Appetit, Real Simple, Women’s Health, and other major media outlets.

THE RECIPE

SERVES 12+

Ingredients:

  • DRY //
  • 1 1/2 cup hemp protein powder, chocolate flavor (or original just add more cocoa)
  • 1/2 cup hemp hearts, shelled
  • 1/2 cup cocoa powder
  • 1/2 cup walnuts, ground into a coarse flour
  • 1/2 cup pumpkin seeds, whole
  • 1/4 cup chia seeds, ground
  • 1/4 cup dried mulberries
  • 2 tablespoons cacao nibs (optional)
  • 2 tablespoons spirulina powder
  • 1/4 teaspoon pink himalayan sea salt
  • dash of ground cinnamon
  • WET //
  • 1 1/2-2 cups dates, about 20 pitted
  • 1/2 cup dried tart cherries
  • 5 tablespoons coconut oil, melted
  • 1 heaping tablespoon almond butter
  • 1/2 cup water (start with 1/4 and add gradually)
  • 1 teaspoon vanilla extract

Directions:

  1. DRY //
  2. Coarsely grind walnuts and chia seeds. Pour into a large mixing bowl and combine all remaining dry ingredients (hemp powder, seeds, cocoa, pumpkin seeds, mulberries, cacao nibs, and seasonings). Set aside.
  3. WET//
  4. Combine all wet ingredients in a high speed blender or food processor. This mixture is very thick and sticky so you’ll need a powerful kitchen appliance or mix in small batches. Start with 1/4 cup of water in this mixture.
  5. Pour wet ingredients into the large mixing bowl with dry ingredients. This is where you can adjust the water and pay close attention to how much you use.
  6. Using your hands (the best tools for this!), massage and combine the mixture until everything has come together to form a large ball.
  7. If the mixture gets too wet, simply add more cocoa or hemp protein powder. If the mixture isn’t wet enough, try adding more coconut oil or a few more dates. The desired texture is a thick, chewy, sticky bar.
  8. In a 8×8 or 9×9 inch parchment lined pan, evenly spread the protein bar mixture into the pan. Using your hands and fingertips firmly press the mixture into an even layer until it’s even and smooth on top.
  9. Chill for at least 2 hours in the fridge.
  10. Cut into small pieces or 12 whole bars.
  11. Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.
  12. Enjoy!

I love this recipe. We have a recipe that is very similar, accept it incorporates living foods. I will post it next week. Blessings, Bobby

RAW VEGAN CARROT CORIANDER RICE – By Gena

raw carrot rice

Raw Carrot Coriander Rice (vegan, gluten free, raw)

Serves 2

4 large carrots
2 tsp tamari
3 tbsp almond butter
1 tsp coriander (dried)
1/2 tbsp rice vinegar

1. Peel and chop carrots roughly. Add them to a food processor and pulse to process until they are chopped to the size of rice. For best results, squeeze the carrot rice through a cheesecloth or paper towel to remove some moisture, and then return to the food processor.

2. Pulse in the almond butter, coriander, tamari, and vinegar. Adjust seasonings as desired. If you have a food dehydrator, you can skip the cheesecloth/paper towel step and dehydrate the mixture at 115 degrees for an hour or so. Serve in raw nori rolls, or as a raw side dish!

Served wrapped in nori, with some spinach, too

IMG_2570

Great texture!

I’d serve this rice dish with a nutrient dense salad of choice. The sushi rolls also make a great appetizer.

Thank you Gena for making this amazing recipe. Posted first on thefullhelping.com

Vegan Bacon Recipe… It’s Deceiving

if you liked bacon you’re going to love this recipe .

  • 1 large eggplant, thinly sliced
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chili pepper, soaked at least 2 hours (optional)
  • 1/2 cup soaking water from the chipotle peppers (optional)
  • 2 tablespoons maple syrup (optional)
  • 2 teaspoons of hickory smoke
  • 2 tablespoons olive oil
  • 2 tablespoons nama shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne

Directions:
1) To make the thin pieces of eggplant use a horizontal peeler or mandolin to get straight thin pieces.
2) Once you have sliced your eggplant, sprinkle it with the sea salt and allow to sit for 1-2 hours in a tray/bowl.
3) Blend the other ingredients in a blender/Vita-mixer.
4) After 1-2 hours-Layer your eggplant slices between paper or cloth towels and press out excess moisture.
5) Get a large zip lock baggie or bowl and pour marinade into baggie or bowl.
6) Submerge the slices of eggplant in the marinade. If using a baggie squeeze as much air as possible out of baggie. Marinate 30-45 minutes.
7) Carefully lay out the marinated eggplant slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)

Yields 15 – 20 Fakon pieces. 
Serve and Enjoy!  Blessings, Bobby

Tropical Fruit Cocktail Smoothie Recipe

This Smoothie Is The Perfect Summer Pick Me Up!

Equipment: Blender
Ingredients:
• 1 cup pineapple
• 1 cup mango (or apple, peach, pear, kiwi if no mango’s are available)
• 1 cup of coconut water
• 1 banana
• 1 orange
• 1 tablespoon hemp seeds
Squeeze a little lime and blend with ice and water (if needed) to get your desired consistency.

This amazingly delicious drink is one of my favorite summer coolers. It will take your spirit on a tropical vacation. You don’t have to wait for the hottest day as this smoothie makes a great anytime refresher with plenty of vitamins, phytonutrients, minerals and protein to get your day started right!

You can raise the tropical power of this delicious smoothie by adding in a hand full of greens and some living sprouts. It’s rawmazing.

Blessings, Bobby

Dr. Ann Wigmore’s Original Energy Soup Recipe

Maybe its time to get back to basics.
“Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.”

-Dr. Ann Wigmore

“Energy soup is the easiest, healthiest and quickest meal on earth!” Dr. Ann Wigmore

You can add additional ingredients to suit your taste. Like pepper, cayenne, garlic, cashew cream and sea salt. If you don’t have sunflower and buckwheat sprouts, use any other sprouted greens, spinach or other leafy greens.

Equipment:  Blender

Time: 5 minutes

Ingredients:

  • 2 cups Rejuvelac (Easy to ferment probiotic drink)
  • 1 cup baby sunflower greens or wild dandelion greens if available
  • 1 cup buckwheat lettuce
  • 1 to 2 teaspoons dulse flakes (may also use kelp,or nori)
  • 1/2 avocado (“savorizes the greens”)
  • Optional  (1-2 cups of bean sprouts – alternate daily between mung, lentil and green pea)
  • Optional (one apple – for sweetness, and to help digest all the proteins)

Directions:

  • Place all ingredients into the blender and blend till smooth.

I hope that all of you enjoy what I would consider to be the most nutritious soup on the planet. Thank you Dr. Ann, you will always be remembered as a true blessing to mankind. Bobby

Raw Vegan Chips for Dips Recipe


Raw Vegan Corn Chips. Try them with this delicious dip

EQUIPMENT NEEDED:  Food processor

INGREDIENTS:

  • 4 cups fresh corn; if you cannot get fresh, then use frozen corn
  • ½ cup ground golden flaxseed
  • ½ cup almond pulp (dehydrated residue from almond milk; or make it fresh)
  • 1 yellow bell pepper (use red if you do not have a yellow pepper)
  • ½ cup chopped onion
  • 1/8 cup alfalfa sprouts
  • 1 tablespoon ground cumin
  • 1 tablespoon of Celtic or Himalayan salt
  • 1 tablespoon of fresh ground black pepper
  • 1 tablespoon fresh lime or lemon juice

DIRECTIONS:

  1. Put all the ingredients except the black pepper into a food processor and process until smooth.  (Batter should have the consistency of a nice medium thick pancake batter.)
  2. Add filtered water or Rejuvelac as needed.
  3. Mix in ground pepper and spread the batter on parchment paper or Teflex sheets to about 1/8 inch thick.
  4. Dehydrate the chips at 155° for 1 hour, to take wetness off the chips.  Once chips are firm, score them.  
  5. Lower temperature to 105° – 110° and dehydrate for 8 – 10 hours.
  6. Remove the chips from the parchment paper/Teflex sheet.  Turn chips over and place on a regular mesh dehydrator tray.
  7. Dehydrate for another 8 – 10 hours, or until as crunchy as desired.

Enjoy these with your favorite dips. Love and Blessings, Bobby