Raw Papaya Custard

This recipe is super simple to make, tastes awesome, sets up beautifully and is chock full of healthy fat, nutrients and enzymes. Serves 12
  • 4 average size papayas, seeded and scooped out of the skin
  • 12 fertile eggs (preferable unrefrigerated)
  • 3/4 cups raw (preferably cultured) butter, thawed on counter until soft
  • 1/2 cup unheated honey

Add the above ingredients one by one to a food processor, processing until smooth after each addition. Pour into one large or several small ceramic or glass bowl and refrigerate for about 2 hours. Enjoy!!

Raw Curry Chicken

  • 1 Whole Chicken, skin removed, cut into small pieces
  • 6-10 Whole Lemons for Juicing
  • 1 TBL Mango Chutney
  • 3 TBL Raw Mayonnaise
  • 3 TBL Curry Powder
  • 1 Fistful Currants (like small raisins)

Place cut chicken in a glass or ceramic container and cover with lemon juice. Marinate chicken for (4) days. This will keep the chicken raw, but give it a “cooked” consistency which makes it easy to mix with other ingredients. Marinating will also keep the chicken fresh for a long period of time.

When the chicken is placed in the marinade it’s a good time to prepare the Mango chutney and Mayonnaise.  Both recipes last about 2 months in the refrigerator, but it takes a few days for the flavors to mature. (click above links for recipes)

After (4) days strain chicken discarding the lemon juice. Use a clean towel to press the chicken into the strainer to “wring” the lemon juice out. Spread the chicken onto a clean flat surface and continue to blot with the towel until the chicken is “moist”, but no longer “wet”.

Place chicken back in a clean glass or ceramic container with lid. Blend the Mango Chutney, Mayonnaise and Curry powder in an 8oz Ball Jar, and mix into chicken – coating it completely.  Toss the Currants into the Chicken and stir to distribute evenly.  Marinate the chicken for 1 day, and enjoy.

Chicken can also be transferred to smaller jars, such as Ball Jars for individual servings.

Mango Chutney – Raw, Fermented

  • 3 Cups Firm mango, peeled and cubed
  • 1 Tbl fresh grated ginger
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 Jalapeno Pepper, seeded and chopped
  • ½ cup fresh mint leaves, cut into pieces
  • 1 bunch cilantro, chopped
  • 2 TBL Unheated Honey
  • ½ Cup Fresh Lime Juice
  • ¼ Cup Fresh Raw Whey
  • ½ Cup Spring Water

Mix Mango with Ginger, Peppers, Onion, Mint and Cilantro and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or meat hammer.

Mix remaining ingredients and pour into jar, adding more water as necessary to cover all other ingredients. Make sure the level of all ingredients is at least 1 inch below the top of the jar to make room for expansion.

Cover tightly and leave at room temperature for 2 days before transferring to the refrigerator. Eat within 2 months.

Adopted from Nourishing Traditions by Sally Fallon

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Raw Mayonnaise

This raw mayonnaise is rich in enzymes, particularly lipase

  • 1 Whole (pref. free range, non-soy fed & fertile) egg at room temp
  • 1 Egg Yolk at room temperature
  • 1 tsp Dijon-style mustard
  • 1-1/2 TBL Lemon Juice
  • 1 TBL Fresh Raw Whey
  • ¾-1 Cup Extra Virgin, Stone Crushed Olive Oil
  • Pinch of Himalayan Crystal Salt

In a food processor, mix Egg, Egg Yolk, Mustard, Salt and Whey.  Process about 30 seconds or until well blended.  Using the attachment that allows liquids to be added, add olive oil drop by drop with the motor running.  Taste and check seasoning. You may want to add more Salt and/or Lemon Juice.

Let the Mayonnaise rest at room temperature, well covered, for 7 hours before refrigerating.  It will keep several months and become firmer with time.

Adopted from Nourishing Traditions by Sally Fallon

Raw Sesame Chicken Recipe

1 Whole Chicken – skin removed and cut into small pieces
6-10 Whole Lemons for Juicing
½ Cup Raw Sesame Oil
3 TBL Chili Powder
½ Cup Nama Shoyu (raw soy sauce – see below for ordering)
½ Cup Unheated Honey
1/2 Cup Raw Sprouted Sesame Seeds
2 Cups Roughly Chopped Onions
3 Cups Roughly Chopped Mushrooms

Place cut chicken in a glass or ceramic container and cover with lemon juice. Marinate chicken for (4) days. This will keep the chicken raw, but give it a “cooked” consistency which makes it easy to mix with other ingredients. Marinating will also keep the chicken fresh for a long period of time.

After (4) days, strain chicken discarding the lemon juice. Use a clean towel to press the chicken into the strainer to “wring” the lemon juice out. Spread the chicken onto a clean flat surface and continue to blot with the towel until the chicken is “moist”, but no longer “wet”.

Place chicken back in a clean glass or ceramic container with lid. Mix all ingredients except the chicken together, then pour the mixture over the chicken and mix well. Marinate the chicken for 1 day, and enjoy.

Chicken can also be transferred to smaller jars, such as Ball Jars for individual servings.