Tag Archives: Magic Bullet

First Bowl of Salad Greens from the Patio Garden

A few posts back I talked about starting my first edible green patio garden. I know this might not seem like a big deal to lucky country folk, but to us city types, especially those of us with very little experience, growing something that we can put in a bowl and then eat right away is a pretty amazing thing. I’m growing baby cabbage, beets, violas, and basil!

I know it doesn't look like much, but it gave me a salad!

I know it doesn’t look like much, but it gave me a salad!

With a handful of store bought organic arugula, here is the rest of my salad made up of the baby cabbage leaves, beet greens, viola greens and kumato tomatoes.

Arugla, baby cabbage, beet greens, violas, and kumato tomatoes. With date/mustard/ ginger dressing.

Arugla, baby cabbage, beet greens, violas, and kumato tomatoes. With date/mustard/ ginger dressing.

The dressing for this was pretty easy:

Appliances: Magic bullet

Date/Mustard/Ginger Dressing

4 Soaked Dates till soft

3 tbsp Flax Seed Oil

1 Big Pinch Grated Ginger

1 Clove Garlic

3 tbsp Apple Cider Vinegar

Splash of Soy Sauce

Mix in Magic Bullet pour on salad.


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Spinach and mushroom enchilada with mix salad greens and fennel salad

Spinach and mushroom enchilada with mix salad greens and fennel salad

I think once or twice a week it is fun to try to make a “like” cooked meal (I think this is called high raw”) using the dehydrator and lots of complicated steps. These kinds of dishes do not taste just cooked foods, but they can help us from craving cooked foods and falling back into bad eating habits.

This dish took me all day which was fine because I had the day open. I would suggest this as a special Saturday or Sunday dinner meal where you have all day to fuss with it and maybe only once in a while because it is very dense and filling. I also made a nice salad to go long with it using the mint dressing I used with the Raw Felafel I made before because it was a nice cooling balance to the spiciness in the enchilada.

In my search for a good raw corn tortilla wrap recipe I found this video very helpful

Now I changed some of the ingredients around, but like most raw food recipes it can be very flexible.

Like the process in the video, I piled my ingredients in the Vitamix blender and took it from there.


Appliances used: Vitamix blender, Food Processor, Magic Bullet, Dehydrator.

Raw Vegan Enchiladas

Tortilla Wraps:

4 cups of either thawed frozen or cut fresh off the cob corn (not canned)

Juice of 3 Limes

1/2 cup Hemp seeds

1/2 cup Pine nuts

1/2 sliced jalapeno pepper

1 tbsp Chili powder

A handful of nutritional yeast (not raw)

1/2 cup ground flax seeds

pinch of salt

Everything in the Vitamix

Everything in the Vitamix

I put everything but the flaxseed and salt into the Vitamix and then let it whirl till quite smooth. When it is nice a smooth I mixed in the flax seeds and added salt to taste.

Now, I am kinda broke these days and am lucky enough to own an Excalibur dehydrator, but I was not able to afford the nice teflon sheets for the trays so I used cooking parchment, which works fine but it does make it a little wrinkly . I used 1 and 1/2 trays for this.


Place in dehydrator for 3 hours on 115. It is time to take it out when it seems firm enough to flip over and remove the parchment or teflon onto the screen tray and return to dehydrator.

In the meantime the filling. You can do whatever raw thing you want to do with the filling, I decided to make a gooey filling using avocados, but you can use raw nut cheeses or just fresh veggies, sky is the limit!

Here is what I did…

Marinated Veggies

Marinated Veggies

Filling 1: Marinated Spinach and Mushroom

1 bunch Spinach

1 half Onion

1 cup sliced mushrooms of choice

Flaxseed oil and glutenfree soy-sauce (not raw)

Wash spinach well and chop loosely. Chop onion and put in bowl with the chopped spinach and toss a few splashes of flaxseed oil and soy sauce with fingers. You can either place aside or put in dehydrator.

Filling 2: Creamy Avocado

2 Avocados

1 Bell Pepper

1/2 Onion

Handful of Cilantro

Handful of Nutritional Yeast(not raw)

Blend in food processor till creamy (NOTE: I had a bit leftover, so you can cut this recipe down if you are using it or just save the rest for a dip later)

All Creamy

All Creamy

To Assemble:

When the wraps are firm but not to crisp (about 2 or so hours after being flipped) take out of dehydrator and place in front of you. Spread whatever creamy filling you decided to make (mine the avocado) across the long way and then the spinach and mushroom mixture. Then roll up and place seam side down.

You can either slice and eat at this point, I made a sauce out of the leftover  soup I made the other night by putting it in the blender with a handful of cilantro and chili powder, placing everything in a dish, pouring the sauce on top and dehydrating for another hour or 2. You can choose to skip this or make a different kind of raw sauce. And I put the rest of the spinach and mushrooms on top.


This came out quite good and it is very versatile. I served it with a salad of wild field greens and chopped fennel root with the dressing from the raw vegan felafel I made the other night.

I am one who believes in using leftovers as you can tell and this dish does make a lot, there are a few meals in this. I also hear it freezes okay too.

Until tomorrow! ❤

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