http://goneraw.com/taxonomy/term/14/0 enhttp://goneraw.com/recipe/savory-oat-rice <div class="image-attach-teaser image-attach-node-29798" style="width: 80px;"><a href="/recipe/savory-oat-rice"><img src="http://cdn.goneraw.com/sites/default/files/images/oatrice_0.thumbnail.jpg" alt="OatRice" title="OatRice" class="image image-thumbnail " width="80" height="54" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 1 </div> </div> </div> <p>We have finally found a way to make raw rice! The secret is not to use rice at all, but raw, soaked oat groats. You can buy the raw oat groats in bulk or bagged packaging. They look just like brown rice. Soak them for 24 hours and follow the recipe! It is amazing how much this tastes like a rice dish, and satisfies just like rice too. However, the germinated oats give you a ton of energy, which of course cooked rice does not. The men in my family love this recipe as it is high in protein!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1 c oat groats<br /> 1 c button mushrooms, diced<br /> 3 tbs olive oil<br /> 1 clove garlic, finely chopped<br /> 1/4 tsp sea salt<br /> Savory herbs (thyme, marjoram, sage, or oregano, etc..)<br /> 1 Hass avocado</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1. Soak oat groats for as little as 24 hours and up to 48 hours. The grains become softer the longer you soak them.<br /> 2. Marinate mushrooms for 24 hours in garlic and 2 tbs. olive oil<br /> 3. Drain oats, rinse, place in bowl, and add the marinated mushrooms<br /> 4. Add 1/4 tsp Celtic sea salt, 1 tsp olive oil and savory herbs<br /> 5. Let sit for 1 to 3 hours<br /> 6. Add 1 Hass avocado, cubed<br /> 7. Stir and serve</p> </div> </div> </div> http://goneraw.com/recipe/savory-oat-rice#comments100%dinnereasygerminatedlife forcelunchlunch.dinneroat groatsricesavorysimplesoakedMon, 02 Jul 2012 07:56:05 +0000jinjee29795 at http://goneraw.comhttp://goneraw.com/recipe/cucumber-alfredo <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 1 very large </div> </div> </div> <p>New recipe from my low fat raw vegan blog: <a href="http://www.the811recipespot.blogspot.com" title="www.the811recipespot.blogspot.com" rel="nofollow">www.the811recipespot.blogspot.com</a></p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Noodles: 3 - 4 cucumbers</p> <p>Sauce:</p> <p>- 1/2 small avocado<br /> - 4 - 5 stalks celery<br /> - 1/2 cucumber<br /> - 6 cherry tomatoes<br /> - juice of 1/2 lemon</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1. Make noodles out of cucumber using a spiral slicer or a vegetable peeler. You can use the center where the seeds are for toppings.</p> <p>2. Blend all sauce ingredients until smooth.</p> <p>3. Pour sauce over noodles and top with veggies of choice.</p> <p>I like to put my cuke noodles on top of some chopped romaine. I topped mine with cherry tomatoes, the centers of the cucumber, and fresh corn.</p> </div> </div> </div> http://goneraw.com/recipe/cucumber-alfredo#comments80/10/10811avocadocucumberdinnerlow fatlunchpastasauceBlenderWed, 07 Sep 2011 03:43:32 +0000erin29549 at http://goneraw.comhttp://goneraw.com/recipe/no-oil-pesto <div class="image-attach-teaser image-attach-node-29462" style="width: 60px;"><a href="/recipe/no-oil-pesto"><img src="http://cdn.goneraw.com/sites/default/files/images/280758_236720366347373_100000282337293_915431_4043322_o.thumbnail.jpg" alt="280758_236720366347373_100000282337293_915431_4043322_o.jpg" title="280758_236720366347373_100000282337293_915431_4043322_o.jpg" class="image image-thumbnail " width="60" height="80" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 2 Cups </div> </div> </div> <p>I have been looking SO long for a good pesto recipe with NO oil. Yay!!! This one is awesome!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1 Cup tightly packed basil<br /> 1 T walnuts or pine nuts<br /> 3/4 C mashed avocado<br /> 1 Tb lemon juice<br /> 1 Tsp minced garlic<br /> 1/4 Tsp salt<br /> 2 Tb water</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Blend all in food processor on high for 20 to 40 seconds. Then add water until desired consistency.</p> </div> </div> </div> http://goneraw.com/recipe/no-oil-pesto#commentsbasildinnerdipentreelunchpastapestosauceFood ProcessorThu, 07 Jul 2011 17:53:35 +0000NicoleJ29461 at http://goneraw.comhttp://goneraw.com/recipe/apple-and-celery-salad <div class="image-attach-teaser image-attach-node-29458" style="width: 60px;"><a href="/recipe/apple-and-celery-salad"><img src="http://cdn.goneraw.com/sites/default/files/images/265222_235716813114395_100000282337293_911744_5311606_o.thumbnail.jpg" alt="Apple Celery Salad" title="Apple Celery Salad" class="image image-thumbnail " width="60" height="80" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 2 </div> </div> </div> <p>Very yummy, crunch salad.<br /> Courtesy of epicurious</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1/4 cup fresh lemon juice<br /> 1/4 cup Dijon mustard (not raw, but I'm only 95% raw so it works for me)<br /> 5 teaspoons honey<br /> 2/3 cup extra-virgin olive oil</p> <p> 1 large bunch celery with leaves<br /> 1/2 cabbage, shredded<br /> 2 Carrots, shredded<br /> 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes<br /> 3/4 cup chopped walnuts</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.</p> <p>Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)</p> <p>Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, cabbage and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.</p> </div> </div> </div> http://goneraw.com/recipe/apple-and-celery-salad#commentsapple saladcabbage saladcoleslawdinnerentreelunchsaladsidesummerThu, 07 Jul 2011 03:11:17 +0000NicoleJ29459 at http://goneraw.comhttp://goneraw.com/recipe/sweet-orange-lemon-mango-bisque-mixed-berries-and-fresh-mint <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> Serves 2 adults </div> </div> </div> <p>Imagine a bowl of gorgeous blackberries and raspberries swirling around in the beautiful hue of a golden sunset accented with specs of life giving green.<br /> From the Dianne's Delectables Kitchen...</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Mango<br /> Orange<br /> Lemon<br /> Honey (or other liquid sweetener)<br /> Blackberries, black raspberries, strawberries or any combination<br /> Peppermint or Spearmint</p> <p>For this recipe,<br /> <a href="http://www.examiner.com/healthy-foods-in-austin/sweet-orange-lemon-mango-bisque-with-mixed-berries-and-fresh-mint" title="http://www.examiner.com/healthy-foods-in-austin/sweet-orange-lemon-mango-bisque-with-mixed-berries-and-fresh-mint" rel="nofollow">http://www.examiner.com/healthy-foods-in-austin/sweet-orange-lem...</a></p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>For sheer elegance... pour bisque into a long stem, wide bodied goblet or a clear, etched glass bowl to showcase this recipe's beauty. The flavor is that of divine pleasure!</p> <p>For this recipe,<br /> <a href="http://www.examiner.com/healthy-foods-in-austin/sweet-orange-lemon-mango-bisque-with-mixed-berries-and-fresh-mint" title="http://www.examiner.com/healthy-foods-in-austin/sweet-orange-lemon-mango-bisque-with-mixed-berries-and-fresh-mint" rel="nofollow">http://www.examiner.com/healthy-foods-in-austin/sweet-orange-lem...</a></p> </div> </div> </div> http://goneraw.com/recipe/sweet-orange-lemon-mango-bisque-mixed-berries-and-fresh-mint#commentsblackberriesblackberrybreakfastbruncheasyfruithoneylemonlunchmangomintorangepartypeppermintRaspberriesraspberrysoupspearmintstrawberriesstrawberrysweetBlenderMon, 23 May 2011 02:29:49 +0000FoodieFun29225 at http://goneraw.comhttp://goneraw.com/recipe/broccoli-cream-soup <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 1-2 </div> </div> </div> <p>i really love broccoli potato soup and when i came down with a cold yesterday, i decided to make my favorite vegan recipe raw. enjoy!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>2 c broccoli<br /> small handful cashews, soaked<br /> 1/2 avocado<br /> approx. 1 c warm water<br /> chopped onion<br /> 1-2 cloves garlic<br /> 1 tsp dried tarragon<br /> 1/2 tsp mint<br /> 1 1/2 tsp dill</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>throw it in a blender and pulse until smooth, adding water to reach desired consistency.</p> </div> </div> </div> http://goneraw.com/recipe/broccoli-cream-soup#commentsbroccolicashewsdinnereasylunchsoupBlenderThu, 10 Mar 2011 02:16:45 +0000penny c. leary29037 at http://goneraw.comhttp://goneraw.com/recipe/colourful-green-superslaw <div class="image-attach-teaser image-attach-node-28687" style="width: 80px;"><a href="/recipe/colourful-green-superslaw"><img src="http://cdn.goneraw.com/sites/default/files/images/Raw Green Superslaw.thumbnail.jpg" alt="Raw Green Superslaw.jpg" title="Raw Green Superslaw.jpg" class="image image-thumbnail " width="80" height="60" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> serves 4-6 </div> </div> </div> <p>This is my favorite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw is a good balance of vegetables for me. But you could really add anything you wanted. Spinach and rocket work well. I just love the nutritional density and texture of kale. You could just toss these vegetables with a generous amount of olive oil, lemon juice and Celtic sea salt if you need to make this recipe nut-free. But I really love the depth of flavor the cashews add.</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1/2 organic red cabbage<br /> 1/2 organic white cabbage<br /> 2 bunches continental flat leaf parsley<br /> 1 bunch organic kale<br /> 2 – 4 organic carrots<br /> 8 – 12 green spring onions</p> <p>Dressing<br /> 1 cup cold pressed extra virgin olive oil<br /> 1/4 cup raw cashews soaked for about 4 hours<br /> 1/8 cup of fresh lemon juice or more to taste<br /> 4 cloves garlic<br /> a pinch of Celtic sea salt</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Chop up the vegetables individually in your food processor and toss in a salad bowl.</p> <p>Blend the dressing in your high speed blender and toss through the vegetables.</p> <p>Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.</p> <p>Serve on its own, or serve with boiled organic eggs or other clean protein.</p> <p>This salad will keep for a few days in the fridge.</p> </div> </div> </div> http://goneraw.com/recipe/colourful-green-superslaw#commentsgreenlunchsaladslawsummerBlenderFood ProcessorMon, 29 Nov 2010 21:51:07 +0000theblendergirl28688 at http://goneraw.comhttp://goneraw.com/recipe/vegan-broccoli-salad <div class="image-attach-teaser image-attach-node-28683" style="width: 80px;"><a href="/recipe/vegan-broccoli-salad"><img src="http://cdn.goneraw.com/sites/default/files/images/Broccoli Salad.thumbnail.jpg" alt="Broccoli Salad.jpg" title="Broccoli Salad.jpg" class="image image-thumbnail " width="80" height="60" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> Serves 4-6 </div> </div> </div> <p>I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing I have listed the quantities that I like. But you might like it with a bit more of a kick, and want to add in a bit more vinegar, lemon juice and sweetener. But this blend struck a nice tangy balance for me. If you are allergic to nuts, you could use soy bacon bits to jazz up this salad instead of blanched almonds. This adds in a splash of color. But I love the lush green color that stands alone. If it is just an allergy to almonds, cashews work really well too. Traditional mayonnaise or soy mayonnaise can be substituted for the cashew mayonnaise that I have used. Obviously, it would yield a dressing of a slightly different personality. Just play around with the vinegar quantities and it will still taste delicious. The secret to the success of this salad is chopping the broccoli into really small bite size pieces. That way, you can grab the perfect bite with every lift of the fork – with a well coated piece of broccoli, celery, and seeds that creates a crunchy tangy taste sensation.</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>6 cups organic broccoli<br /> 2 cups scallions/spring onions<br /> 2 cups celery<br /> 1/2 cup raw sunflower seeds soaked and dehydrated<br /> 1/2 cup raw pumpkin seeds soaked and dehydrated<br /> 1 cup organic blanched almonds chopped up into slithers</p> <p>Dressing<br /> 1 cup raw vegan mayonnaise<br /> 2 1/2 Tbsp apple cider vinegar<br /> 1/2 tsp Celtic sea salt<br /> 2 1/2 Tbsp fresh lemon juice<br /> 2 1/2 Tbsp agave nectar</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Chop up the broccoli, celery, and spring onions into small bite size pieces.</p> <p>Pulse the almonds in the food processor or cut into slithers.</p> <p>Throw the dressing ingredients into your blender and blend until smooth and creamy.</p> <p>Toss through half of the dressing and then add gradually until dressed for your success! YUM!</p> </div> </div> </div> http://goneraw.com/recipe/vegan-broccoli-salad#commentsbroccolilunchsaladsummerveganBlenderFood ProcessorMon, 29 Nov 2010 21:45:50 +0000theblendergirl28684 at http://goneraw.comhttp://goneraw.com/recipe/vegan-zesty-lime-corn-salad <div class="image-attach-teaser image-attach-node-28667" style="width: 80px;"><a href="/recipe/vegan-zesty-lime-corn-salad"><img src="http://cdn.goneraw.com/sites/default/files/images/Zesty Lime Corn Salad.thumbnail.jpg" alt="Zesty Lime Corn Salad.jpg" title="Zesty Lime Corn Salad.jpg" class="image image-thumbnail " width="80" height="60" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> serves 4-6 </div> </div> </div> <p>This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn’t taste “corny”!</p> <p>I have added the quantities of chili, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don’t have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>4 cups organic corn kernels<br /> 1 cup (1 medium) diced red pepper<br /> 1 cup (1 large) finely diced vine ripened tomato<br /> 1 cup (1 large) avocado diced<br /> 1 cup (1 bunch) fresh chopped cilantro<br /> 1 Tbsp (about 1) finely chopped serrano chili or more to taste<br /> 1 Tbsp (2-3 cloves) finely chopped fresh garlic<br /> 2 Tbsp fresh lime juice<br /> 1 Tbsp cold pressed extra virgin olive oil<br /> 1 tsp Celtic sea salt or more to taste<br /> freshly cracked black pepper to taste</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Soak the raw corn in some hot water for a few minutes and then drain.</p> <p>Toss with the other ingredients, season to taste and then get corny!</p> </div> </div> </div> http://goneraw.com/recipe/vegan-zesty-lime-corn-salad#commentscornlimelunchsaladsummerveganMon, 29 Nov 2010 21:20:09 +0000theblendergirl28668 at http://goneraw.comhttp://goneraw.com/recipe/mediterranean-wrap-red-pepper-hummus-bean-free-chef-ani-phyo <div class="image-attach-teaser image-attach-node-27971" style="width: 60px;"><a href="/recipe/mediterranean-wrap-red-pepper-hummus-bean-free-chef-ani-phyo"><img src="http://cdn.goneraw.com/sites/default/files/images/collard roll pic.thumbnail.JPG" alt="Ani Phyo&#039;s Mediterranean Wrap" title="Ani Phyo&#039;s Mediterranean Wrap" class="image image-thumbnail " width="60" height="80" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> MAKES 4 WRAPS </div> </div> </div> <p>This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.</p> <p>From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.</p> <p>Photo credit: Tyler Golden.</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>2 large collard leaves<br /> 2 cups spinach, washed well<br /> ½ recipe Red Pepper Hummus (page 184 Ani's Raw Food Essentials) recipe follows<br /> 1 ripe avocado, pitted and sliced<br /> ½ cup zucchini, cut into long, thin spears<br /> ¼ cup pitted, chopped black olives</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Cut the leaves away from the thick center stem of each collard leaf to make a total<br /> of four flat pieces.</p> <p>Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.</p> <p>Will keep for up to a day at room temperature, or store for a day or two in the<br /> fridge.</p> <p>RED PEPPER HUMMUS (BEAN-FREE)</p> <p>MAKES 2 CUPS</p> <p>This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.</p> <p>½ cup sesame seeds, ground into a powder<br /> 2 teaspoons chopped garlic<br /> 1 teaspoon sea salt<br /> 2 cups seeded and diced red bell pepper<br /> 1/3 cup tahini<br /> ¼ cup lemon juice<br /> ½ teaspoon ground cumin</p> <p>In a food processor, process the sesame seeds, garlic, and salt into small pieces.<br /> Add the remaining ingredients and process until smooth.</p> <p>Will keep for 2 days in the fridge.</p> <p>I was thrilled to be given permission to share this wonderful recipe from Ani Phyo's new book Raw Food Essentials at Gone Raw:) Thank you to lovely Chef Ani Phyo for this recipe:)</p> <p>If you would like to see my photos of all the recipes I have made from this incredible book please visit this link from my blog:<br /> <a href="http://thehappyrawkitchen.blogspot.com/2010/06/happy-exciting-news.html" title="http://thehappyrawkitchen.blogspot.com/2010/06/happy-exciting-news.html" rel="nofollow">http://thehappyrawkitchen.blogspot.com/2010/06/happy-exciting-ne...</a></p> <p>You may also visit Ani Phyo's website for more of her yummy recipes:)<br /> <a href="http://www.aniphyo.com/" title="http://www.aniphyo.com/" rel="nofollow">http://www.aniphyo.com/</a></p> </div> </div> </div> http://goneraw.com/recipe/mediterranean-wrap-red-pepper-hummus-bean-free-chef-ani-phyo#commentsdinnerdipeasyfastlunchwrapFood ProcessorThu, 03 Jun 2010 16:49:11 +0000evergreen27972 at http://goneraw.comhttp://goneraw.com/recipe/cauliflower-rice-1 <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 1 serving </div> </div> </div> <p>A mixed raw veggie and herb cauliflower rice!!!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>-Cut up one third or half of a cauliflower. Depends how much you want.<br /> -A handfull of fresh chives<br /> -One tomatoe<br /> -A half of a red bell pepper<br /> -A handfull or two of fresh parsley<br /> -Optional(you can add any other spice or herb or oil etc)</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Throw in all ingridients in food processor, just make sure you cut up the cauliflower a bit , because the large chunks are harder to process in the food processor.<br /> Cut up the tomatoe and red bell pepper too.<br /> Then throw in the chives and parsley.<br /> Process until all mixed well and broken down in little pieces that look like mixed veggie rice.<br /> Serve in a plate and enjoy!!! you can simply add anything else you like in the cauliflower rice, Optional( avocado, raw olive oil, garlic, any other spices or herbs)<br /> I personally like nothing else added to my raw cauliflower rice. its simple and delicious on its own!!!</p> </div> </div> </div> http://goneraw.com/recipe/cauliflower-rice-1#commentscauliflower ricedinnerfood processorlunchsaladtomatoeFood ProcessorWed, 14 Apr 2010 14:14:37 +0000sweet27692 at http://goneraw.comhttp://goneraw.com/recipe/tuna-wrap <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 2 servings </div> </div> </div> <p>A delicious sea weed wrap so very satisfying and easy to make! ENJOY!!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>TUNA..........<br /> 1/2 cup soaked sunflower seeds<br /> 1/4 cup soaked almonds<br /> 2 Tbs water<br /> 1 1/2 Tbs celery<br /> 1 Tbs each: minced onion, parsley or dill, lemon juice<br /> Tamari to taste</p> <p>WRAP........<br /> 2 Nori sheets</p> <p>Garnish......<br /> Sprouts<br /> thinly sliced peppers of choice</p> <p>For a real hardy meal you can also add zuchini humus or dressing....</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Blend in either blender or food processor water, sunflowers and almonds together so they are well mixed yet a bit coarse.<br /> Add celery, onion, parsley or dill, lemon, and tamari to the mix.<br /> Then wrap all in a delicious nori roll with or without extras.</p> </div> </div> </div> http://goneraw.com/recipe/tuna-wrap#commentslunchFood ProcessorSat, 10 Apr 2010 14:48:44 +0000kiwi32427671 at http://goneraw.comhttp://goneraw.com/recipe/miss-bests-crackers <div class="image-attach-teaser image-attach-node-27566" style="width: 80px;"><a href="/recipe/miss-bests-crackers"><img src="http://cdn.goneraw.com/sites/default/files/images/cracker_0.thumbnail.jpg" alt="Image: Johanna Best" title="Image: Johanna Best" class="image image-thumbnail " width="80" height="54" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> Makes about 8 crackers measuring 10 cm x 12 cm (4 &quot; x 4.5 &quot; ) </div> </div> </div> <p>I am very fortunate in that I have a dehydrator, but I don't actually use it every week. Part of the reason is that I want to develop recipes that are accessible to as many people a possible, and since not many people have a dehydrator, I try and not use it too much. </p> <p>However, last week, I really felt that I needed to make some nice things for myself to support my food choices, and provide me with an alternative to bread. For me, having access to raw alternatives to bread, wraps and crackers means that I can add some more interest to my food. Not only are sandwiches and wraps convenient - just top with some yummy avocado and veggies and you have a satisfying lunch - but they are also great when you want something a little heavier than a salad. This is particularly useful in the colder months, especially here in Sweden! And for me, having a cup of tea and a sandwich is just so comforting. This probably stems back to my upbringing, but I find tea and toast, or tea and cake just so very cozy, which means that these crackers fulfill me on an emotional level, without having to eat regular cooked, gluten-filled bread.</p> <p>So I came up with these crackers, and I just love them. They are free from nuts and flax seeds, which can leave me feeling a little heavy, and are really flavoursome without being overpowering, like some crackers I have tried. I usually top the crackers with avocado, a sprinkling of lemon juice, a little herb salt, and plenty of salad leaves and veggie slices. Delicious!</p> <p>If you fancy investing in a dehydrator, you can find them online here at <a href="http://www.rawaffiliate.com/cgi-bin/clickme.cgi?exec=MissBest&amp;site=site1" target="_blank" rel="nofollow"><strong>The Fresh Network</strong>.</a></p> <p>As I said, I rarely post recipes that are limited to folks with a dehydrator and I made sure that my e-book <a href="http://www.miss-best.com/LLLD.html" target="_blank" rel="nofollow">'<strong>Loving Life-Loving Desserts</strong>'</a> did not contain any recipes that require a dehydrator. In fact, since it's coming up to Easter – a time when family and friends often get together and share sweet treats – I have decided to offer a 15% discount on my e-book, to help you and your loved ones choose healthier, yummier, goodies. To get your discount <a href="//www.miss-best.com/LLLD.html" rel="nofollow"><strong>scoot on over to this page</strong></a>, select your preferred currency, and add the discount code '<strong>eat15</strong>' at the check out. Discount valid until, and including, Friday 9th April 2010. Enjoy!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1 large onion<br /> 2 1/2 cups sprouted (or soaked) buckwheat (Sprout 1 1/2 cups dry buckwheat to yield 2 1/2 cups)<br /> 4 tomatoes<br /> 1 tablespoon herbsalt (or 1.5 teaspoons sea salt)<br /> 4 Tablespoons olive oil<br /> 2 teaspoons dried basil<br /> 2 teaspoons dried oregano<br /> 2 tablespoons crushed coriander seeds<br /> 2 teaspoons psyllium powder<br /> 2 cloves garlic<br /> ½ cup pumpkin seeds, preferably soaked for 2-8 hours, and rinsed<br /> ½ cup sunflower seeds preferably soaked for 2-8 hours, and rinsed</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Mix everything except the seeds together in a food processor. Stir in the seeds by hand and spread on Teflex sheets so that they are about 1 cm (0.4 inch) thick. Dehydrate for about 6 hours, flip over and dry for another 12 hours or until crispy. You can also eat them before they get crispy, and they will be more flexible and bread-like. Enjoy :)</p> </div> </div> </div> http://goneraw.com/recipe/miss-bests-crackers#commentscrackerslunchsidesnacksDehydratorFood ProcessorFri, 26 Mar 2010 08:27:20 +0000Miss_Best27567 at http://goneraw.comhttp://goneraw.com/recipe/avocado-fennel-and-orange-salad <div class="image-attach-teaser image-attach-node-27136" style="width: 80px;"><a href="/recipe/avocado-fennel-and-orange-salad"><img src="http://cdn.goneraw.com/sites/default/files/images/ATF Salad.thumbnail.png" alt="Avocado, Orange and Fennel Salad" title="Avocado, Orange and Fennel Salad" class="image image-thumbnail " width="80" height="58" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 2 </div> </div> </div> <p>This is one of our favorite salads. I am not a big fan of grapefruit, but if you are, I've seen a similar recipe with grapefruit instead of oranges that would work just as well.</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Several handfuls of spinach for each serving</p> <p>Sea salt to taste</p> <p>Agave nectar to taste</p> <p>1 avocado for dressing</p> <p>1 avocado for slicing<br /> 2 oranges, juiced</p> <p>2 oranges, sliced<br /> 1 fennel bulb, sliced thinly<br /> Fresh cracked black pepper to taste</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1. Thinly slice the oranges, avocado and fennel.<br /> 2. Blend dressing ingredients and dress spinach.<br /> 3. Add other ingredients and top with black pepper to taste. </p> <p>If you like this recipe, be sure to check out at <a href="http://www.youtube.com/user/brittanybullen" title="http://www.youtube.com/user/brittanybullen" rel="nofollow">http://www.youtube.com/user/brittanybullen</a> for the video and <a href="http://www.brittanybullen.com" title="www.brittanybullen.com" rel="nofollow">www.brittanybullen.com</a> for more!</p> </div> </div> </div> http://goneraw.com/recipe/avocado-fennel-and-orange-salad#commentsavocadodinnerentreefennellunchorangesaladBlenderMon, 08 Feb 2010 23:00:05 +0000brittanybullen27137 at http://goneraw.comhttp://goneraw.com/recipe/whoa-easy-ceasar-salad <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 4 </div> </div> </div> <p>Recipe for Raw Vegan Ceasar Salad-It tastes just like the real thing, perhaps better!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>2 tablespoons of Hemp Oil<br /> 2 Cloves of Garlic<br /> 1 cup of almonds<br /> Sea Salt (to your individual liking)<br /> Kelp Powder (to your individual liking)<br /> Juice from 1 lemon<br /> water<br /> 1 Head of Romaine Lettuce</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Place hemp oil, Garlic, Almonds and lemon juice in blender or food processor, Add water as needed until it has the consistancy of salad dressing, add kelp powder and sea salt a little at a time until it suits your liking. Toss with romaine lettuce and serve! Easy, fast and delish!</p> </div> </div> </div> http://goneraw.com/recipe/whoa-easy-ceasar-salad#commentsappetizerCeaserdinnerdressinglunchsaladsideFood ProcessorTue, 02 Feb 2010 02:03:29 +0000hipnotizer27074 at http://goneraw.comhttp://goneraw.com/recipe/broccoli-cream-soup-w-mushrooms <div class="image-attach-teaser image-attach-node-27053" style="width: 80px;"><a href="/recipe/broccoli-cream-soup-w-mushrooms"><img src="http://cdn.goneraw.com/sites/default/files/images/Broccoli Cream Soup w Mushrooms.thumbnail.JPG" alt="Broccoli Cream Soup w Mushrooms and Sprouts" title="Broccoli Cream Soup w Mushrooms and Sprouts" class="image image-thumbnail " width="80" height="60" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 2 large; 4 small </div> </div> </div> <p>Was craving a zippy broccoli soup -- this is what I came up with. The jalapeno pepper and garlic give it some kick, so reduce the amounts if you prefer a more bland taste. Dehydrated mushrooms add a nice chewy texture -- but fresh mushroom work well too.</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>2 cups almond milk<br /> 1 cup cashews<br /> 1/4 - 1/3 cup olive oil<br /> 1 large or 2-3 small dates (depitted)<br /> 1 large stalk celery<br /> 1/4"-1/2" piece jalapeno pepper<br /> 2-4 garlic cloves<br /> pinch of salt -- up to 1/2 tsp. (to taste)<br /> 1 large head broccoli<br /> dehydrated or fresh mushroom pieces (any type you like)</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Put all ingredents except broccoli and mushrooms into vitamix - blend until smooth.<br /> Cut broccoli stems close to broccoli florets, so you have tiny broccoli florets. Set aside a couple handfuls or so of the florets. Peel the stems if you want (I don't), cut the stems into chunks and put them and remaining florets into blender.<br /> Blend until all smooth and creamy.<br /> Taste - add any other spices if wanted (i.e., more salt, garlic, hot pepper, etc).<br /> Put set aside broccoli florets and mushrooms into bowl(s). Fill with blended soup. Top with sprouts ... enjoy!</p> <p>Soup pictured is topped with pea sprouts, with alfalfa radish sprout mixture on the side.</p> </div> </div> </div> http://goneraw.com/recipe/broccoli-cream-soup-w-mushrooms#commentsdinnereasylunchsidesoupBlenderSat, 30 Jan 2010 20:04:01 +0000rawlady27054 at http://goneraw.comhttp://goneraw.com/recipe/study-without-headache-juice <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 1 </div> </div> </div> <p>This is the juice to make when you have severe insomnia (like I do) but can't catch up with your sleep because you have a lot to study for AND a speech to rehearse (like I do) and are developing a headache or migraine (like I am - NO! WAS!). </p> <p>I find that with this juice, which I'm drinking right now, the carotenoids are easily absorbed for a great enzyme boost, so there's some nice energy there, and the ginger is keeping those nasty prostaglandins at bay, helping to cure my headache! I'M READY FOR THE DAY!</p> <p>Down with over-the-counter mumbo jumbo they all call medicine! Nature is the way! Right on!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1 Large Organic Carrot<br /> 1/2 Big, Fat, Juicy Organic Cucumber<br /> 1 Organic Orange<br /> 1-Inch Piece Ginger Root, Peeled*</p> <p>*As you know, ginger is a warming herb, so you can adjust this according to your taste. I like a lot of heat where ginger is concerned, and this is the dose that tends to ease my headaches. With this said, I am NOT a physician and yadda yadda yadda, just speaking from my experience. Always research what you're contemplating on consuming to know how it could possibly affect you.</p> <p>And, just for the record, "ginger root" is an incorrect term for it. It's a RHIZOME, a subterranean stem, not an actual root. Of course I'd point this out being a horticulture student, but respect the plant, man! It's like going up to another person and calling them a butt face because their sense of anatomy is all wrong!*</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Throw it all in your juicer. Commence with basking in the wonderful benefits. Heck yes!</p> </div> </div> </div> http://goneraw.com/recipe/study-without-headache-juice#commentsanytimebreakfastfruitherbjuicelunchsnackvegetablesJuicerSat, 30 Jan 2010 17:13:21 +0000weeping_willow27051 at http://goneraw.comhttp://goneraw.com/recipe/sesame-dressing-parsnip-and-carrot-noodles <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 2-4 </div> </div> </div> <p>I wanted a savory but quick RAW lunch today and came up with this recipe. The Sesame sauce is a variation of Sarma's sesame sauce from her book. It turned out delicious and is definitely something I will be making again and experimenting with the different veggie noodles!</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>This is a great quick recipe that tastes great! </p> <p>Sauce:<br /> 1 C raw tahini<br /> 1/4 cup fresh lemon juice<br /> 1/4 sesame oil<br /> Himalayan salt<br /> Fresh ground pepper<br /> Fresh garlic (1-2 cloves minced ot 1/2 tsp dried)<br /> 1/4 cup mugi miso<br /> black or golden sesame seeds.<br /> 1 cup water plus or minus depending on your desired consistency!</p> <p>Noodles: </p> <p>Parsnips<br /> Carrots</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Whisk sauce ingredients together in a bowl-set aside.</p> <p>Take a mandolin, veggie slicer or spiraldoo and make "noodles" out of your parsnips and carrots (you can use any veggies you desire)<br /> Mix with your sauce and add extra salt and pepper and taaaaahhddaaaa! A wonderful dish that is quick and so yummy!</p> <p>Life Coaching and Readings available online and locally!<br /> <a href="http://guidedempowerment.webs.com/" title="http://guidedempowerment.webs.com/" rel="nofollow">http://guidedempowerment.webs.com/</a><br /> <a href="http://amphorablue.webs.com/" title="http://amphorablue.webs.com/" rel="nofollow">http://amphorablue.webs.com/</a></p> </div> </div> </div> http://goneraw.com/recipe/sesame-dressing-parsnip-and-carrot-noodles#commentsdinnerlunchPasta SaucequicksesamesimpleSat, 16 Jan 2010 22:06:23 +0000Bella Brown26938 at http://goneraw.comhttp://goneraw.com/recipe/raw-rainbow-salad <div class="image-attach-teaser image-attach-node-26643" style="width: 80px;"><a href="/recipe/raw-rainbow-salad"><img src="http://cdn.goneraw.com/sites/default/files/images/salad.thumbnail.JPG" alt="Raw Rainbow Salad" title="Raw Rainbow Salad" class="image image-thumbnail " width="80" height="60" /></a></div> <div class="field field-type-text field-field-servings"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Servings:&nbsp;</div> 1 </div> </div> </div> <p>Everyone loves a rainbow, and this one you can eat! For this salad I tried to combine all the colours I possibly could. For this recipe and many more raw vegan ideas, visit my blog: <a href="http://shanghaimonkey.blogspot.com" title="http://shanghaimonkey.blogspot.com" rel="nofollow">http://shanghaimonkey.blogspot.com</a>.</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>1 handful of arugula<br /> 1 handful of baby spinach<br /> 1 roma tomato, diced<br /> ½ cucumber, chopped<br /> 2-3 radishes, chopped<br /> ½ yellow pepper, chopped<br /> ½ carrot, julienned<br /> sprinkle of chopped parsley (if desired)</p> </div> </div> </div> <div class="field field-type-text field-field-preparation"> <div class="field-label">Preparation:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>Combine everything in a large bowl and toss with cold-pressed extra virgin olive oil.</p> </div> </div> </div> http://goneraw.com/recipe/raw-rainbow-salad#commentsarugulababy spinachBell PeppercarrotcucumberdinnerlunchparsleyradishsaladtomatoMon, 07 Dec 2009 20:27:48 +0000Angelic Monkey26644 at http://goneraw.comhttp://goneraw.com/recipe/falafel-hummus-wrap-mediterranean-%E2%80%9Croasted%E2%80%9D-vegetables <div class="image-attach-teaser image-attach-node-26433" style="width: 80px;"><a href="/recipe/falafel-hummus-wrap-mediterranean-%E2%80%9Croasted%E2%80%9D-vegetables"><img src="http://cdn.goneraw.com/sites/default/files/images/470_falafel-hummus-wrap-stiched1.thumbnail.jpg" alt="470_falafel-hummus-wrap-stiched1.jpg" title="470_falafel-hummus-wrap-stiched1.jpg" class="image image-thumbnail " width="80" height="27" /></a></div> <p>From therawchefblog.com! I wanted to save it and thought I might as well make it public and share. :)</p> <div class="field field-type-text field-field-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> <p>For the tortilla<br /> 3c peeled courgette (zucchini)<br /> 3T olive oil<br /> 2t lemon juice<br /> Pinch cayenne<br /> 1t ground coriander<br /> 1/2t salt<br /> 1/2c flax meal*</p> <p>• Blend all ingredients in a high-speed blender until smooth.<br /> • Add flax meal and blend again until smooth.<br /> • Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.<br /> • Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.<br /> • Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.<br /> * Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.</p> <p>For the falafel<br /> 1c pumpkin seeds<br /> 2T fresh dill, finely chopped<br /> 1t ground coriander<br /> 2t cumin<br /> 8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped<br /> 3T fresh coriander (cilantro)<br /> 1 clove garlic<br /> 2 shallots<br /> 1/4c olives, stones removed<br /> 2t oregano<br /> Pinch cayenne<br /> Pinch pepper<br /> 1/2t salt<br /> 1T lemon juice</p> <p>• Process all ingredients in a food processor until thoroughly mixed.<br /> • Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.</p> <p>For the hummus<br /> 1/2c mac nuts<br /> 3T lemon juice<br /> 3T tahini<br /> 1/4t salt<br /> 1/4c water</p> <p>• Blend all ingredients in a high-power blender until smooth.</p> <p>Optional “roasted” Mediterranean vegetables<br /> 1/2c courgette (zucchini), sliced<br /> 1 red bell pepper, sliced thin<br /> 1/2 a medium red onion, sliced<br /> 1/2c fresh tomatoes, sliced<br /> 3T olive oil<br /> 1T lemon juice<br /> 1/4t salt</p> <p>• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.<br /> • You could just miss out the marinating &amp; dehydrating part of this recipe to save time, and eat the veg crispy.</p> <p>To assemble<br /> • Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.<br /> • Arrange the vegetables in a line along the salad leaves.<br /> • Place 3 – 4 falafel along the top of the vegetables.<br /> • On top of the falafel, spoon over a generous helping of the hummus.<br /> • Fold up the left and right hand sides of the tortilla.<br /> • The bring the bottom of the tortilla up over the 2 sides that have already been folded up.<br /> • Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.<br /> • Once completely rolled, cut at a diagonal with a sharp knife.</p> </div> </div> </div> http://goneraw.com/recipe/falafel-hummus-wrap-mediterranean-%E2%80%9Croasted%E2%80%9D-vegetables#commentsdinnerfalafelhummuslunchmediterraneanwrapWed, 04 Nov 2009 20:26:13 +0000linnylooloo26432 at http://goneraw.com


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