Cucumber radish salad

Servings: 5

This is a slightly altered version of the traditional Hungarian cucumber salad. My grandmother used to make it every Sunday for the whole family and I learnt it from her. Originally it is prepared with vinegar instead of lemon juice and vithout radishes, and served with a dollop of fresh sour cream on top.

Ingredients:

3 snake cucumbers (you know those really long ones)
10-12 small radishes
1 tablespoon sea salt

for the dressing:
juice of a large lemon (use the zest as well if you like - I usually do)
2 large cloves of garlic crushed
extra virgin olive oil to taste
pink Himalayan salt to taste
1 level teaspoon Hungarian sweet paprika (ground sweet red peppers)
a bit or freshly ground black pepper
a pinch of cayenne
1 teaspoon agave syrup to balance the taste

Preparation:

Wash the cucumbers and cut the ends down as they tend to be very bitter.
Slice them thinly (1mm thick slices) and layer the slices with sea salt in a large colander. Place it in your kitchen sink or in a larger dish and let it sit for about 1 hour (may be longer). You will see loads of liquid coming out the cukes. Rinse them thoroughly (you don't want all that salt ending up in your salad) and squeeze as much liquid out as possible.
Mix the cucumber with the similarly thinly sliced radishes in a bowl.
Prepare your dressing: juice the lemon and mix it with all the other ingredients. Use the lemon zest if you like - it gives a nice kick to the salad.
Mix the dressing with your greens and taste it again to see if it needs anything else.
Put it in the fridge for a few hours before serving.
Enjoy!

Fudge bon bons

Servings:

about 6 little bon bons

YUMMY little balls of delight. Great for a quick chocolate fix. Indeed, I prepared these spontaneously while on a chocolate craving kick. So, this is a trusty rusty quick chocolate craving-appeaser!

Ingredients:

1/2 an avocado
2 tbsp tahini
2 tsp coconut oil
a mixture of cacao powder and carob powder, to taste (i used 2 tbsp of each because i love me some chocolate fudginess!)
a couple squirts of agave
a splash of maple syrup
a sprinkle of cacao nibs
a handful of coconut flakes
a pinch of maca

Preparation:

Mix everything together. I mashed it up with a spoon but I'm sure you could use a food processor. But it worked with a spoon and I'd rather wash a bowl and spoon than a food processor :)

Roll into little balls and dust with coconut flakes that have been ground up in a coffee grinder.

Decadent Chocolate Cherry Ice Cream

Ingredients:

* 1 cup of cashew pieces. (soak them for 4 or 5 hours)
* 1/4 cup of packed, pitted dates cut in half. (soak for 30 minutes )
* 1/2 cup of reserve water from soaking the dates
* 1 1/4 cups of pitted and coarsely chopped fresh cherries
* 1 cup of firm young Thai coconut meat (I used one large coconut)
* 1 cup of coconut water
* 1/2 cup and 1 tablespoon of agave syrup
* 1 scraped vanilla bean
* 1 tablespoon of vanilla extract (or 2 vanilla beans)
* 2 pinches of sea salt
* 1 tablespoon of coconut oil
* 1 capful of cherry extract (Boyajian brand)
* 2-3 tablespoons of raw cacao powder

Add all the ingredients into the Vitamix and blend until smooth. Pour into a container and chill in the fridge until nice and cold (several hours or overnight).

Pour the mixture into the ice cream maker (according to the manufacturer’s directions). It takes about 30 minutes to reach a nice soft serve consistency. Stick ice cream into the freezer for a couple hours for a firmer texture that you can scoop with an ice cream scooper.

Quicker Than Instant Chocolate Pudding

Servings: 4-6

They (I don’t care who!) say it is beneficial to eat a little dark chocolate every day, so here is my “go to” recipe when the need for something chocolatey arises. A Vitamix will allow you to whip up this delectable dessert in less than 1 minute, but if you haven’t made the investment in this powerful machine yet, any high speed blender or food processor will do. I know there are many pudding recipes out there but what makes this recipe so unique is the Grade B maple syrup. Although agave and other grades of syrup will work, Grade B maple syrup gives the pudding a richer, almost caramel-like, flavor. Prepare to be amazed!

Ingredients:

2 medium avocados (about 1 pound)
1/4 cup plus 2 Tablespoons Grade B maple syrup
2 Tablespoons filtered water*
2 Tablespoons chocolate powder*
2 teaspoons vanilla
1/8 teaspoon sea salt

Preparation:

Remove avocado pits and scoop avocado into Vitamix or your preferred blender/food processor. Add remaining ingredients and blend. This pudding freezes well. Just thaw, stir, and serve.

Vegan Tabouleh

Servings: 2-4

I made this to go with tonight's dinner using a carrot instead of bulgur wheat or quinoa for the starch.

I made the whole thing in my food processor and it took me about 8 minutes including cleaning the machine. Now it's chillin in the fridge and will be ready for dinner or lunch or a snack, in a wrap or on top of a green salad.

Ingredients:

1 carrot
3 leaves curly kale
1/2 cup fresh mint leaves
2 roma tomatoes
juice of one half lemon, about 2 tbs

Preparation:

Process ingredient separately and then mix together in a large bowl. Chill and serve.

1 carrot in the FP with S-blade. Chop until it's about the size of rice. Transfer to large bowl and set aside.

3 leaves curly kale
1/2 cup fresh mint leaves
in FP with S-blade. Chop until shredded and put it with the carrots

2 roma tomatoes in FP with S-blade and chop until bite sized. Careful not to over process or you will have tomato sauce. You want nice chunks.

Add the juice of one half lemon, about 2 tbs and stir well.

Banana Dressing

I always buy ripe bananas as they are usually cheaper than the unripe green crap.
Sometimes they are so ripe I can only mash them as they would not even slice :) but I love their sweetness.
This "mash" can be used as a dressing on green salad leaves (rocket, watercress etc) or it can be used as a base for a fruit salad.
You will be surprised how little amount of mash will one banana produce - usually I use 5-6 bananas to do this.

Ingredients:

5 ripe bananas
1 large lemon or two limes (juice and zest)
2 tablespoons of walnut or coconut oil (or any other nut oil)
2 tablespoons of agave syrup (or zylosweet or anything else you like to use)
a pinch of pink Himalayan salt
ground cinnamon, cardamom or any other sweet spice you have to taste

Preparation:

Peel and mash the bananas - I use my old potato masher for this.
Add all the other ingredients and mix well. It will oxidize as time goes but the taste will be better.
I use it as it is to dress green salads or mix in any diced / sliced fruit for an unusual fruit salad. It tastes great with strawberries, mangoes, pears or apples.
You may add a bit of cayenne if you would like a kick; a bit of sumac or mango powder will make it sour. Sometimes I add a bit of fresh ginger.
Also, when I prepare it with mangos or pears I usually add some chopped mint leaves as well - it tastes and looks great with the green bits.
You can add diced fresh pineapples and coconut flakes (yum).
Really, the possibilities are endless, just use your imagination (and your leftover fruit).

Chocolate banna dream shake

Servings: 3-4

Yum! this is my best shake yet

Ingredients:

1 banana
1 and 1/2 cup of almond milk
1 tablespoon of maple syrup or agave
a lot of ice
A spoon full of cacao

Blend well

Preparation:

Blend well till you feel its done and then enjoy.... its full with energy.

Picnic-In-The-Park Salad

Servings: 2 - 4

This salad is made with three simple ingredients and is loaded with flavor. It makes a great side dish...even my non-Raw friends love this salad.

Ingredients:

- 2 large carrots
- one cup walnuts (whole or halved)
- one cup sun-dried cranberries or raisins (or both)

Preparation:

Grate the carrots into a bowl. Add walnuts and cranberries. Serve and enjoy! : )

Mustard-Date-Herb Dressing

Servings: 1.5 cups

This is a great, no-fat-added dressing that really spices up your greens! It's a green color, too. :)

I think it's better with prepared mustard.

Ingredients:

3/4 c. water
2-3 dates
optional clove of garlic
optional pinch of pink salt
1 T. mustard (dijon or stoneground)
6-7 spinach leaves or collard leaf
2 T. basil
1/2 c. cilantro
1/2 c. parsley

Preparation:

Blend until smooth in a blender or Vita-Mix. Vita-Mix or a high-speed blender works best. Otherwise, you may want to soak the dates.

You can sub or add chives in as well.

Cauliflower rice

Servings: 2

I have experimented with other vegetables as well (parsnip, celery, carrots etc) but this has to be my favorite.
It is very easy and tastes fresh. I will give a few ideas for seasoning it but in case serving it with something already spicy I just stick with the basic recipe and do not add anything else.
As you leave it stand it will get a bit soggy as the salt breaks down the cauliflower. If you would like it to be more like your traditional rice I suggest after grating the cauliflower let it sit with some salt for 30 minutes and then squeeze it out before preparing your rice.

Ingredients:

1 large cauliflower
3-4 heaped tablespoons of nutritional yeast flakes
Apple cider vinegar
Extra virgin olive oil
Pink Himalayan salt

Preparation:

Grate the cauliflower (I use cheesegrater with large holes) and mix it well with the yeast flakes.
Season the mixture with ACV, olive oil and salt to taste.
This tastes quite neutral like this and compliments any spicy curry or dish very well. However, I used to prepare it with some spices added:
- Sweet: use lemon juice instead of ACV if possible and add lemon zest, ground cinnamon and cardamom and some currants to the mixture. You may sweeten it with agave nectar or honey (or anyting else you like)
- Sweet and sour: mix in agave nectar, ground sumac and dried barberries. Add a bit of fresh pineapple if you have some (cut it to very small pieces)
- Italian green: use traditional fresh italian spices like basil, oregano, thyme, rosemary and majoram
- Thai green: add finely chopped cilantro and methi leaves
- Fresh green: add finely chopped dill, parsley and tarragon
- Hungarian: season your cauliflower with paprika (dried and ground Hungarian red pepper), freshly ground black peppercorns (or use savory instead) and ground cumin
Enjoy!
Also, if you have any other ideas to make if more mouthwatering then i would be glad to hear it :)

Garden Bruschetta bites

Servings: 9

a great appetizer, and a conversation starter at events and dinner parties! also great for lunches or a snack!

Ingredients:

bruschetta:

1c raw golden flaxeeds, ground to a mill
1/4c purified water (add as needed)
4T cold-pressed olive oil

topping:
9 round tomato slices
ground, dried thyme, oregano, basil, marjoram, and garlic
2-3T cold-pressed olive oil

Preparation:

mix the bruschetta ingredients well. dehy for about 2-3hrs, depending on your dehydrator. the bruschetta should be crisp.

while the bruschetta is uncooking, sprinkle the tomato slices with the seasoning mix. dehy for 2-3hrs.

remove bruschettan and make mini sandwiches out of the tomato and bruschetta.

OPTIONAL: make a shredded cheese out of unsweetened dried coconut shreds, tossed in a bowl with garlic, sea salt, olive oil, brewer's yeast....YUM!

Beetroot Dip

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.

Ingredients:

1 large beetroot

20 soaked brazil nuts

Juice of 1 Lemon

1 Large Clove Garlic

1 Tsp Sea Salt or Himalayan Salt

Preparation:

Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.

Banana Soft Serve

Servings: 1

A recipe for a simple banana soft serve that tastes even better than ice cream. So good that you will want to lick the bowl clean!

Enjoy (:

Ingredients:

2 bananas – cut up and frozen

Cinnamon, vanilla extract (optional)

Preparation:

Simply place bananas in batches into your food processor and mix. You might have to do this a couple times depending on the size of your food processor. Also be sure to scrape down the sides every once in a while to make sure that it becomes creamy. If you like you can mix in some vanilla extract, or sprinkle with cinnamon. Serve immediately or within a few minutes if you like it more melty.

Delicious served with fresh fruit to dip in!

Lovin-the-Chickies Pate

Servings: 1-4

Simple yummy scramble made with sunflower seeds - takes only minutes to make and oh so tasty!
This recipe was one that I modified from Ani Phyo. While Ani suggests that it can serve four I found that it was just enough for one hungry Michal!!

Ingredients:

2 cups sunflower seeds (soaked then dried)

2 teaspoons tumeric

1/2 cup water

black pepper to taste

Preparation:

In batches place your sunflower seeds into your food processor and process until a crumbly-powder like substance is formed. Add water,tumeric and pepper and process until mixed well. It will not be creamy smooth, and it should have small chunks.

The best part about this recipe is then you can use the chickie-friendly pate and whatever vegetables, herbs or other favorite ingredients that you like to make delicious scrambles. You can serve this in wraps or on top of a huge salad.

Chocolate Hazelnut Butter

Delicious hazelnut butter with a chocolate taste.

Ingredients:

1c hazenuts
1 tbsp agave
1 tbsp coconut oil
1 tbsp raw cacao powder
pinch sea salt (optional. Meaning I didn't add any but I hear you're supposed to?)
Preparation:

in a food processor, blend (process? what's the right word here?) the hazelnuts until smooth. It took a long time, so I took a blending break every once in a while to scrap down the sides and scrap up the butter that was forming on the bottom.

I also didn't want it to get too hot in order to keep it natural, so breaks were good. We have this awesome laser temperature reader that I love to use while uncooking, and that I'm pretty sure the boy is regretting introducing me to for that reason, and I checked the temperature when it had all become butter, which I felt was probably the hottest point, and it was 101-102F (Funny, I've always been a centigrade girl until I got into the whole natural thing. Also funny is how I can only do sewing measurements in non metric and have a lot of trouble getting my head around metric, but I can only do distances and speeds in metric...)

After it was butterized, I added in the rest of the ingredients and processed till well mixed. You might want to add in the coconut oil near the beginning to help it get going faster.

Fresh Corn and Avocado Salad

Servings: 4-6

What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!

Ingredients:

3 ears of fresh sweet corn, husked and cut from cob
1/2 cup red onion, diced
1 small avocado, diced
Juice of 1/2 lime
1 Tablespoon fresh basil or cilantro, chopped
1/2 teaspoon sea salt
Freshly ground pepper to taste

Preparation:

After husking and cutting corn from cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl. Serve immediately or allow to marinate. This salad is even better the next day!

Umeboshi Plum Paste Salad Dressing

Servings: 1

Ingredients:

Organic Olive oil (cold pressed, extra virgin)
juice of 1/2 lemon
about 1/2 T Umeboshi paste (more or less to taste)
1 packet of stevia (more or less to taste)

Preparation:

Meaure all ingredients into a bowl and wisk together using a fork. If you would like go ahead and mix it around a few times in a blender but it's not necessary, ENJOY!

Walnut Cream Cheese

Servings:

4

Look at this creamy, delicious cheese recipe, I made yesterday. I ate it with cracker, tomatoes and onion.

Ingredients:

2 cups walnut soaked overnight
5 tbsp lemon juice
2 onion, chopped
Flavour with salt, black pepper, red pepper,caraway seed, or cumin (grounded), chilly
¼ cup water

Preparation:

Put all ingredients into a food processor and process until almost smooth.

Can be kept in the refrigerator for 3-4 days.

VEGGIE PULP SALSA!

Servings: 2

Ingredients:

handful of grape tomatoes
wedge of jicama
SMALL clove of garlic
handful of fresh parsley
sliver of jalepino (add seeds and white stuff for hotter)
juice from half a lime
Veggie/fruit pulp (i think i used kale, carrots, apple and lemon that day)

a little salt if needed

Preparation:

Add all ingredients except the pulp to a food processor and chop until chunky like salsa. Then add in pulp and chop a few times just to combine ingredients while wearing a sombrero :)

Curried Carrot Soup

Servings: 4

Ingredients:

1 cup fresh carrot juice
1 clove garlic
1 very small piece of ginger, maybe about a 1/4 inch
1 tablespoon coconut oil
1 tablespoon nama shoyu
2-3 teaspoons curry powder
1 teaspoon raw agave nectar

Preparation:

Blend everything until smooth and well combined. Enjoy!

Melon Berry Popsicles

Servings:

6 popsicles

Fruity popcicles are a perfect dessert for summer!

Ingredients:

1 Cantelope
6 Strawberries

Preparation:

1. Chop the Cantelope into small pieces and take stems off the strawberries.
2. Blend the fruit until smooth and pour into popsicle molds.
3. Freeze for 6 hours and enjoy!

Taco Paté

This simple Paté is wonderful on salads, lettuce wraps or as a vegetable dip. Of course it is perfect for Tacos as well!

Ingredients:

2 cups raw Almonds
1 Red pepper chopped
1/2 Onion chopped
1 Tsp. Cumin seasoning
Fresh Lemon and Cilantro if desired

Preparation:

1. Soak the almonds overnight.
2. Strain the almonds
3. Put all ingredients in a food processor or blender and process until almost smooth.
Will keep in the refrigerator for 5 days.

Raw Chocolate Doughnuts

Servings:

48

These Raw Chocolate Doughnuts taste very close to real chocolate doughnuts. They are raw doughnut holes if you will.

Ingredients:

1/2 cup Flaxseeds
1/2 cup Almonds
1 cup Dates, chopped
1/2 cup Raisins
1/2 cup shredded coconut
1 Vanilla bean
1/2 tsp. Sea salt

1/4 cup Agave
1/2 tsp. Cocoa Powder
2 Tbsp. Coconut oil

Preparation:

1. Grind the Flaxseeds into a flour.
2. Process the flour, Almonds, Dates and Raisins
3. Next add the shredded Coconut, Vanilla and Sea salt.
4. Roll the dough into balls and roll in shredded coconut if desired.
4. Melt the Carob chips and mix in Coconut oil and Cocoa powder.
5. Drizzle chocolate sauce over the Doughnuts.

Aha Raw Cookies

Servings:

24 cookies

This is a recipe I created one day because I was desperately craving something chocolatey. They came out delicious.

Ingredients:

2 cups Almonds
1 cup Raisins or Dates
1/2 cup Almond milk
2 T. Hemp powder
1 T. Coconut oil
1 T. Cocoa powder
1/4 cup Agave
1/4 tsp. Salt
dash of Cinnamon

Preparation:

1. Use the food processor to grind the almonds into a powder.
2. Then add the rest of the ingredients and process until smooth.
3. Create small round cookie shapes on the dehydrator texflex screens.
4. Dehydrate for 3 hours, flip and then dehydrate for another 3 hours.

Cheezy Flax Crackers

These crackers were inspired by one of my childhood favorites, "Cheez-its" crackers.

Ingredients:

2 cups Flaxseeds
1 cup Cashews
1 Red bell pepper, chopped
1 Carrot, chopped
1 Lemon, juice
1 clove Garlic
1/2 tsp sea salt
drizzle of agave

Preparation:

1. Grind Flaxseeds into a flour using a blender or food processor.
2. Process all the ingredients with the Flaxseed flour.
3. Spread the mix onto a thin layer on texflex sheets
4. Dehydrate for 18 hours; flipping over onto screens after 6 hours.
5. Slice into small bite sized crackers and enjoy!
Note: To make into Cheezy bread simply spread the mix thicker and dehydrate a little longer.

Orange Creamsicle Smoothie

Servings:

1

A wonderful, bright orange creamsicle flavor in a smoothie or popsicle.

Ingredients:

1 banana
4-6 kumquats
1/4 cup nut milk, any kind

Preparation:

Put all ingredients in a blender and blend it up. Put the kumquats in whole. You may have to let it go for a while to get the kumquats completely blended in. Drink as it is or pour into ice cube trays or popsicle molds for a frozen treat.

Feel free to double or triple the batch if you're making popsicles.

Just in case you don't know, kumquats are very much like grape-sized oranges. They are often found in the produce section of the grocery store near the mushrooms and other refrigerated produce. They have a very strong flavor, so you don't want too many.

Fruit Brrreeze

Servings:

single

Satisfy your frozen sweet tooth! I started making these one summer when I really wanted a dessert that was remotely close to being healthy. I originally made this with honey. Try it with agave nectar if honey is not part of your diet.

Ingredients:

1/2 cup frozen strawberries, slightly thawed
1/2 cup frozen blueberries, slightly thawed
1/2 cup frozen peaches, slightly thawed
1/2 cup frozen mangoes, slightly thawed
1 TBSP very finely chopped almonds
agave nectar

* Frozen fruit must be thawed enough to be eaten without difficulty, but not too thawed.

Preparation:

In a serving dish or bowl, combine frozen fruit. Mix. Drizzle agave nectar over fruit and allow to harden/congeal. Sprinkle chopped almonds on top.

Can be eaten with fork or spoon.

* Fresh banana (not frozen) can make a nice addition.
* Change up your fruit for more variety.
* If you like, try putting everything over top a few scoops of your favorite vanilla soy ice cream.

Balsamic Spinach Salad

Servings:

single (double up as you desire)

Fresh and leafy spinach with flavorful vegetables, and a tangy balsamic kick. This is something I've been throwing together lately as I rummage through the fridge looking for edibles. (I'm the only vegan in the house, so the fridge and pantry are usually quite stocked with all kinds of things I can't have.) Quantities are approximate; I usually just make it up as I go along.

Ingredients:

2 cups fresh spinach, washed
1/4 cup red onion, chopped
5 cherry tomatoes, cut in half
2 medium-sized button mushrooms, chopped
1 small ripe avocado, sliced into 8ths
handful (or more) pinenuts
olive oil
balsamic vinegar

* You can also add bell peppers. I like any color other than green. (Green is ok, but the other colors are very sweet & juicy by comparison.)
* If you're not a fan of pine nuts, try almond slices instead.

Preparation:

In a bowl, combine spinach, onion, tomatoes, mushrooms, and pinenuts. Take one 1/8 sliver of avocado, cut gently lengthwise, then dice along width; gently scrape from rind into salad mixture. Toss. Top with olive oil and balsamic vinegar to taste.

PERFECT Cookie Dough!

One day just mixing up some ingredients and tataaa, perfect cookie dough! Not only does it look like cookies but it has the same consistency and flavor, too!! Try it out, it's so lovely! You can mix whatever ingredients you like in it to make it your favorite cookie! :-)

Ingredients:

golden flaxseed, ground to flour
3 squashes, peeled
3 tablespoons coconut oil
3 1/2 tablespoons raw honey (I used 2 1/2 tbsps of golden honey and 1 tbsp of white honey)
1/4 teaspoon vanilla
1/2 teaspoon cinnamon

Preparation:

Peel squashes, and put in a bowl, set aside. Grind golden flaxseed in food processor to flour and add to blended squashes. There is no particular amount asked for with the golden flaxseeds - keep adding to the blended squashes, it will thicken quickly, until you have your desired dough consistency.
Now add the coconut oil, raw honey, vanilla and cinnamon.
Should the dough become too thick because of too much flaxseed, just add water. If it's too runny, add more ground golden flaxseed.

(Add ingredients of your choice, if you like.)

Put the dough in dollops on dehydrator sheets and dehydrate to desired cookie consistency.

Enjoy! :-)

Cracker with carrot and beetroot

My first attempts at making crakers weren't that successful. They were full of oily seeds, and contained only a small amount of vegetables. All in all, they weren't tasty and were also too heavy for my stomach.
I have managed to come up with a fine recipe, made mostly of vegetables. This cracker is not too greasy, but colorful, crispy and delicious. It's not necessary to spice it at all, it's already done by the vegetables.
The ingredients are almost all visible in the picture: beetroot, carrots, onions and the little white dots are the hemp seeds.

Ingredients:

2 carrots
1 little beetroot
1 little red onion
1 bunch parsley
2 tbspoon hempseed
2 cups yellow flaxseed
salt

Preparation:

Put the vegetables into the food processor and cut until they're granular. Grind the flax seed and mix it with some water so that its consistence is like that of dough. Mix with the vegetables and hempseed, flavor with salt and mix it well once more.

Dehydrate in the machine, roll out so that it's very thin and dry it completely.

Incredible Salsa

Servings: 20

Ingredients:

6# Roma tomatoes (I used 8-10 large)

3 T. fresh garlic

1/4 cup fresh lemon juice

1 1/2 T. Real Salt

1 tsp Cayenne Pepper

1 1/2 tsp. ground cumin

1 red onion

1 yellow onion

2 cups cilantro, stems removed

1/4 - 1/2 # jalapeno peppers. (I used 3 or 4 and kept the seeds from all but 1 - it was HOT)

Preparation:

Chop all ingredients finely. I used a food processor and pulsed/chopped ingredients separately.

Mix in remaining ingredients. Refrigerate. Adjust seasoning.

***Makes about 10 cups. Will keep in the frig for a long time.

Basil Marinara Sauce

Servings: 4

This marinara sauce is super easy, with minimal ingredients and practically no effort! Goes great over zucchini noodles. So fresh and tasty!

Ingredients:

4 tomatoes, halved
½ red pepper
¼ cup sundried tomatoes (soaked, if necessary)
¼ cup olive oil
½ cup packed fresh basil
2 cloves garlic
celtic sea salt and pepper to taste

Preparation:

Throw everything together in a food processor and process well. Tah-Dah!

Delectable Avocado Dill Salad

Ingredients:

1/2 or 1 whole avocado, sliced into bite size pieces
1 green onion, sliced
1/4 large english cucumber, cut into bite size pieces
juice from half a lemon ( this may be too much for some people so start with less and add more if you think it needs it)
1/4 tspn hemp oil
1 small bunch of dill, pulled off the stem and cut into smaller pieces
a pinch of sea salt

Preparation:

Chuck all bits into a bowl, mix around, and let sit in the fridge for about an hour before serving. The avocado will get a little softer and absord some of the flavor from the bottom of the bowl. Give it a good mix around before serving and enjoy!

Buckwheat-strawberry mash

Ingredients:

2 cups sprouted buckwheat
1 apple (without its core)
1 banana
1 cup strawberry
1-2 tbsp coconut chips
cinnamon
1 tbsp hemp seed
1 cup water

Preparation:

Put the ingredients into a blender and blend until smooth.
It's ready to eat.
Put strawberry on top, or chocolate, or small pieces of apple, bananas and cinnamon.

Ketchup

Ingredients:

¾ cup tomato, blended (1-2 medium tomatoes)
½ cup raw apple cider vinegar
2 tablespoon Nama Shoyu
2 tablespoon avage nectar
2 clove garlic, peeled
1 cup sun-dried tomatoes

Preparation:

Combine all ingredients in a high-speed blender. Blend until smooth.

Onion Bread

Ingredients:

3 yellow onions, large
1 cup flax seeds (golden, brown or a combo), ground
1 cup raw sunflower seeds, ground in a food processor
½ cup Braggs Liquid Aminos or Nama Shoyu
¼ cup cold pressed olive oil

Preparation:

1. Peel and half the onions. Slice in a food processor (with slicing disc).
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.

Strawberry Rhubarb Pie

Ingredients:

CRUST
2 cup soaked nuts (Almonds work well)
1 cup dates, (or less)
2 tablespoon agave or honey
1 teaspoon cinnamon
pinch cayenne
dash sea salt, (optional)
a handful of nut meal or shredded coconut
FILLING
4 cup rhubarb stalks, peeled, chopped to 1" lengths
¼ cup agave or honey
2 cup strawberries, chopped
¼ cup psyllium husk powder or other thickener
a few strawberries for garnish

Preparation:

Process soaked nuts, dates, agave or honey and spices in food processor until desired crust consistency is reached (a rough meal that sticks together easily when pressed). Sprinkle nut meal or shredded coconut into pie pan to keep crust from sticking. Press crust into pan.

Peel and chop rhubarb—can be used fresh or frozen—Blend in food processor until almost a slush (a few bigger bits can be nice). Add 1/4 cup agave or honey and mix. Chop about 2 cups of strawberries (if using fresh—if using frozen, let thaw and blend just enough to get medium-small pieces). Add chopped strawberries to rhubarb goop by hand, and stir in psyllium husk powder (or other thickener). I had to use more thickener because I used frozen fruit (juicier).

NOTE:
This pie will taste quite tart at first, but I found that by sitting/chilling overnight, the flavors combined and by morning the rhubarb had sweetened up a LOT. So, if you’re going to eat it right away, add more sweetener to taste, otherwise, give it a night to sweeten on it’s own before you add more honey/agave, else you chase away that lovely rhubarb bite that we love so much!