Living Foods Recipes |

The savory taste of grape leaves is a unique pleasure. Buy a jar of grape leaves or marinate your own grape leaves in vinegar and salt. Surprise your friends and yourself with the wonders you can create in a raw food kitchen.

Ingredients:
• 1 jar grape leaves
• 3 cups of field mushrooms
• 1 cup of palm heart
• juice of 3 lemons
• fresh coriander and thyme
• salt
• ½ cup walnuts

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• let the fresh herbs run through the guide
• then cut the mushrooms into small pieces and marinate over night in lemon juice and the mashed coriander and thyme
• when you make the filling, take the mushrooms and walnuts and let them run through the guide
• season with salt
• slice the palm heart
• take the grape leaves and fill them with the paste and the palm heart
• roll up the leaves and hold them closed with a toothpick
• decorate the plates with fresh watercress and mizuna which are fine tasting lettuce greens

Preparation time: 12 min
Yields: 2-3 serves

Preparation hints:
Marinating food is a special area and I always plan ahead. It normally takes a couple of days for the marinating to really work. So why not make it in advance and use it over the next couple of days? It will always get eaten!!!

Carpacio originally comes from Italy. It is the finest slices of lean beef marinated in vinegar and onions. It is a gourmet food and is traditionally eaten raw.

Ingredients:
• 150g beef
• apple cider vinegar
• ½ onion
Garlic Butter:
• 1 cloves of garlic
• 2 tbsp olive oil
Cucumber salad:
• 1 small cucumber
• juice of 1 lemon
• salt
• 1 tsp fresh oregano
• dill seeds
• 1 tbsp olive oil

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• slice the beef as thinly as possible
• let the onion run through the Living Juicer Mincing Strainer
• marinate the beef for around 3 hours in vinegar, salt and the minced onion
• slice the cucumber and let it run through the guide with the dill seeds
• season the salad with the lemon, finely chopped oregano, dill, salt, and oil
• mince the garlic on notch 2 and mix with olive oil
• position the marinated beef and salad on a plate
• season the beef with the garlic butter as you wish

Preparation time: 20 min
Yields: 2-3 serves

Preparation hints:
When you remove the beef from the marinade, scrape off some of the onion and leave it in the marinade. The beef keeps for days in the marinade, and a lean fillet steak is the best choice of meat.

When it comes to eating raw meat many people are confronted with a very deep conditioning. I can assure you that it is not poisonous, but if you feel unsure or have a particular health condition please consult your doctor. I have eaten a lot of raw meat myself and this dish was actually cultivated in my family. Be sure to buy organic and fresh meat from a reputable seller.

Ingredients:
• 250g beef
• 1 small egg
• 3-4 tsp mixture of black pepper, salt and paprika to season
• 2 tsp mustard
• 2 tsp capers
• ¼ onion
• small bunch of chives and parsley

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• Run the meat through the guide
• then take the fine mince and mix it with the other ingredients except the capers and  fresh herbs
• put it through the guide again
• chop the chives and the parsley
• now add the capers and chopped herbs
• form into 8 meat balls
• serve with bread sticks from the bread section and/or a salad

Preparation time: 8 min
Yields: 2-3 serves

Preparation hints:
Invest in the leanest cut of meat available.

The Living Food Processors have a Pasta Outlet. You can make rice noodles, barley or wheat noodles. Even buckwheat is possible. If you intend to cook the noodles, any normal dough can be made with the machine and then processed into noodles. Barley noodles can be eaten raw. For a variation, use any other sprouted or soaked grain.

Ingredients:
• 1 ½ cups barley
• 2 tbsp olive oil
• ¼ cup beetroot and basil juice
• 2 tsp veggie salt

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Pasta making Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big plate under the machines Pulp Discharge Outlet in order to catch the pasta.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• soak the barley for 6 hours
• stir all the ingredients together in a bowl and let them run through the guide
• for a spaghetti shaped pasta use the round pasta nozzle, for a fettuccini shaped pasta use the flat pasta nozzle
• it is best to keep feeding the machine continuously in order not to interrupt the pasta coming from the outlet
• serve fresh or straight from the dehydrator

Preparation time: 15 min
Yields: 2 serves

Preparation hints:
When the noodles come out of the outlet, catch them on a plate and cut them into the preferred length. It is best to make noodles with 2 people. If you find the noodles sticky when they come from the machine, put them directly into the water you want to use to boil them in. Another way is to semi dry these noodles in a dehydrator for 3-4 hours at 35 degrees. To make your pasta colorful and more nutritious, add beetroot, carrot, spinach or and herb juice to the dough.

Ingredients:
• 20 small champignons
• 2 avocados
• 15 radishes

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• remove the middle part of the champignons with a knife so you have hollow heads
• take the radishes and let them run through the guide
• then run the avocados through the guide
• now fill the mushrooms with the avocado cream
• make a salad dressing from lemon juice, oil and salt
• place the radish and dressing on top of each of the mushrooms

Preparation time: 10 min
Yields: 2-3 serves

Preparation hints:
Make it easy for yourself by simply washing the radishes and putting them through the guide.

Filled tomatoes look lovely and are deceptively easy to make. You can be endlessly creative by surrounding the tomatoes with nuts, lettuce leaves and a fine salad dressing. Dinner is ready, lets eat!

Ingredients:
• 4 large garden tomatoes
• 1 cup broccoli
• ½ cup celery root
• 1 cup pecan nuts
• 2 tsp red miso

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 2.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• cut the upper half of the tomato open and remove the inside flesh with a spoon
• take the broccoli, nuts and celery and let it run through the guide together with the miso
• take the paste and mix with half of the tomato flesh you removed
• spoon the filling into the tomatoes and close the lid
• sit each tomato on a lettuce leaf in the center of a plate and decorate

Preparation time: 15 min
Yields: 2 serves

Preparation hints:
In order not to waste any leftovers, I serve the leftover flesh in a salad to go with the dish or keep the pulp and put it onto my next raw pizza, juice or salad.