Live & Raw Food Recipes

By Joyce Oliveto!

4  Bunches Celery Hearts

1 Large Onion, Sweet

1/2 cup lemon juice

1 lb. Almonds, soaked

1/3- ½  Cup Dill Weed, dry

½ tsp Celtic or Sea Salt


Using Champion Juicer with the blank attachment.

Alternate onion, celery & almonds through juicer.

Add remaining ingredients and mix well. Let set 30 min.

At room temperature before serving.

Note:  Cut recipe down to ¼ or less for individual servings.

Note:  If using Food Processor do almonds first and then everything else.

Alternate or Additional Recipe:  Put some of mixture through large sprout bag and extract some juice for soup or dressing.

Place juice in blender and add a little avocado for soup or dressing.

Place all ingredients (except for the mushroom caps) into a food process with the chopping blade installed.  Process until all ingredients are well combined.  Fill each mushroom cap generously with stuffing mixture.  Place mushrooms directly on dehydrator tray. No need to use Teflex.

Dehydrate 6 hours at 105 degrees.

Serve warm. Absolutely delectable and even better when topped with my mushroom onion gravy!

3 cups soaked almonds– soak 12 hours

3 cups celery hearts

1 cup chopped sweet onion

¼ cup fresh lemon juice

3/4 tsp. Celtic salt

6   medium portabella or 12 large white mushrooms

Combine sunflower and sesame seeds and soak for 3 hours.  Drain and rinse soaked seeds.  Put Flax in into a food processor with the chopping blade installed.  Process  for  1  to 2 minutes. Add sunflower & sesame and process for another minute. Add remaining ingredients and process until  all ingredients are combined.  It will form into dough. 

Using EVOO oil  Teflex sheets well. Split the dough in half and roll out to ¼” thickness onto Teflex sheets..spread out with fingers to the edge of tray. Dehydrate at 110 degrees for 6 hours, then peel the Teflex sheets away turn the dough over and place the dough directly on the screened dehydrator tray.  Using a pizza cutter score into square pieces. Dehydrate for another 6 hours.

Break apart into  squares and store in air tight container.

Also great for open faced sandwiches and  makes a great sandwich filled with veggies & sprouts. Try it with Nut Cheese as a sandwich spread. It will no doubt be one of your favorites! 

Pizza Crust

1/2  cup  Flax seeds

2    cup Sunflower seeds

3/4 cup Sesame seeds

½  cup Chopped Celery

½  cup Chopped Carrots

½ cup chopped  Sweet Onion

½  tsp. Celtic salt

¼  cup fresh lemon juice (brings the flavor out)

1 tsp. dried basil

Pizza Tomato Sauce

1 medium ripe tomato

2 slices sun dried tomatoes (soaked and


1    clove garlic

¼   tsp.  sweet dried basil

1    tsp. nutritional yeast


Remove tomatoes from soak water.  Place all ingredients into a blender. Blend until smooth.   

Options:  For a sweeter sauce, add ½  ripe red pepper. This recipe may also be dehydrated and re-hydrated as needed.

Blueberry Delight

3 cups Fresh Blueberries

1/8 tsp. pure Vanilla

1/4 cup date puree


Place all ingredients in blender until smooth. Pour into desert cups let set. Top with a layer of Almond Cream.

Almond Cream

1 cup Almonds soaked 12 hours

1/8 tsp. vanilla 

1/4 cup date puree


Place almonds into blender, add puree and just enough purified water to blend into a thick cream. Left over almond cream? Drop by spoonfuls onto a dehydrator tray lined with Teflex. Pat down a bit and dehydrate at 120 degrees until crispy around 12 - 16 hours depending on thickness. Mmmmmmmm good!Store in air tight container.

Date Puree

Put 1/4 cup pitted dates into a bowl add enough water to just cover the dates. Let set for 6 - 8 hours. Blend into a puree. Use 1/4th cup for Blueberry mixture. Store the extra puree in refrigerator.

Nut Cheddar Cheese

2 cups soaked cashews—soak 3 hours

1 cup soaked sesame seeds—soak 1 hour

2 med. Red peppers, very ripe –or-

3 pimento peppers

2 cloves garlic

1 medium sweet onion, chopped

3/4 cup nutritional yeast

1 tsp. Celtic salt


Place first 5 ingredients in Vita Mix or very good blender.

Blend 2 minutes adding a bit more water as needed for a thick consistency. Add the remaining ingredients and blend again until smooth.  About 1 to 2 minutes. Great as a veggie dip, pizza topping, sandwich dressing for leafy veggie roll ups…. Mmmm good! 

For great cheese crackers spread out on dehydrator tray using Teflex sheet.  After spreading out on dehydrator tray lift tray off counter 4 -5 inches and drop on counter a few times. This helps even out the batter.  Dehydrator at 115 degrees for 10 hrs. Then peal off the Teflex sheet and place the semi dry crackers sheet directly  onto the dehydrator tray until dry. Another 10 hours or so.

For individual crackers use a tablespoon and simply drop dollops onto tray in rows. Then lift tray and drop a few times and you have nice round crackers. Dehydrate at 115 for 12 – 16 hrs.  Store in an air tight container.

Gourmet Energy Soup

1 ½  cups water

3   medium golden delicious apples

1   cup dulse leafs, not flakes 

1 ½   Avocado

1  Cup Soaked pine nuts

2   big handfuls of spinach

1  big handful of Lambsquarter *


Place water and apples in  Blender, blend until smooth. Add dulse, avocado and pine nuts, blend once more until smooth. Always add your greens last so they do not oxidize. Blend for about 30 seconds.

Pour into bowls and top with a few pine nuts. Mmmmmmmm good!

3 – 4 servings.

*Or 3 handfuls of fresh cut  Sunflower greens or Buckwheat greens.  Greens , vegetables, fruit and herbs…any plant begins to decline in nutrients and loose it’ life force after it is harvested. After a plant is harvested it has lost it’s source of food. An enzyme is acted in the molecules.  The longest chain molecule is the functional component of a plant and carries the most healing power. So now the plant uses these molecules as it’s food source So imagine how much if left after harvesting, & storing our raw green food.

Lambsquarter is known as a weed in North America, but  is a widely used in some other countries as a special salad green.  It is very high in iron… also called wild spinach here in the states.

Mushroom Onion Gravy

3 cups dehydrated mushrooms caps

1 cup dehydrated sweet onion

2 TBL lemon juice

¾ tsp Celtic salt

3 cups water


Place all ingredients in blender and blend until smooth. Use more or les water for a thicker oro thinner gravy.  Let set for 30 minutes to enhance flavors.

Use small Portabella mushroom caps for a rich flavor.

Tasty Sandwich Bread/Pizza Dough

1 cup flax seed

2 cups soaked sunflower seeds

½  cup chopped sweet onion

½  cup chopped zucchini

½ cup chopped carrot

¼ cup lemon juice

1 tsp  salt

½ tsp  sweet dried basil ( optional)

1 clove garlic (optional)


Place dry flax seed into food processor with the chopping blade, process until finely ground. Add sunflower seed and process one minute, add onion, zucchini, and carrot, process another minute or two. Now add the remaining ingredients and process until mixed well and the dough begins to form a ball.

Spread out evenly on a Teflex sheet, if it sticks to the sheet oil the sheet with olive oil. I always oil the sheet because it makes it easy to use a rolling pin.

Carefully slide the Teflex onto the dehydrator tray. Dehydrate for 6 hours at 110 to 115 degrees. Now carefully pick up the Teflex sheet and turn it over onto the tray. The dough will stick to the Teflex sheet. Peel the Teflex off and continue to dehydrate for another 6 hours. To make single slices score the dough into squares before returning it to the dehydrator. Store in air tight container.

Sunny Seed Pate

3 cups soaked sunflower seeds

1 pound carrots

1 medium  sweet onion

2 -3  cloves garlic

1/3   cup  lemon juice

1 tsp  Celtic salt


Using a Champion juicer with the blank on add ingredients mixing the sunflower seed with the carrots, onion and garlic. Then add the lemon juice and salt and mix well.

Food processor method: Chop carrots and onion. Place sunflower seeds into the food processor with the chopping blade. Process for 30 seconds, add carrots process until mixed. Now add the remaining ingredients and process until mixed well. Let set for 30 minutes before serving, the allows the flavors to enhance.

Enjoy on top of a salad. Roll up in Romaine, Kale or Swiss chard. Stuff a tomato, use as a sandwich spread…or dehydrate for absolutely delicious crackers!


Large romaine leafs

Chopped tomatoes

Minced onion

3 Avocado’s  peeled and chopped

1 tsp lemon juice

½ tsp Celtic salt

Mix avocado’s with lemon juice and salt.


Place avocado mixture in romaine leaf, add taco seasoned pecans, (see recipe) tomatoes and onion. Mmmmm Good!!


Taco Seasoned Pecans

1 pound    pecans

½ cup natural taco seasoning

1 tsp cumin

1 tsp Celtic salt

3 cups water


Place water in a bowl, add pecans, taco seasoning, cumin. Salt and let soak for 12 hours. Drain pecans  place them on  dehydrator tray and dehydrate for 8 hours at 110-115 degrees or until crunchy.

Chop and place in an airtight container.

About Joyce Oliveto


Body Wisdom Detox Days

Live Foods Prep Workshop

Raw Foods Potluck

Live Foods Cleansing Weekend Retreat

Midwest Raw Health EcoFestival 2011

Costa Rica Live Foods Retreat

Live and Raw Food Recipes by Joyce Oliveto

Tribute to Dr. Ann Wigmore

Clients write to Joyce


Contact Joyce