Sushi Rolls

Raw, untoasted Nori Sheets

The "Rice" (nut or seed Pate) - see below for two options

Filling: any combo of thinly sliced veggies. Personal favorites are avocado, red pepper, and carrots. Cucumbers work as well.

Assembly:

Spread the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with veggie slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier. Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, make sure to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up. Then slice into bite sized pieces!

A couple of pate options:

Raw Sunflower Pate

3 C Sunflower Seeds

1 C fresh squeezed lemon juice

1/2 C chopped Scallions

1/4-1/2 C raw Tahini

1/4 c Liquid Aminos or 2 T Nama Shoyu or pinch of sea salt with add'l water

2-4 slices Red Onion, cut in chunks

4-6 T coarsely chopped Parsley

2-3 medium Cloves Garlic, coarsely chopped

1/2 tsp Cayenne Pepper (or more to taste)

Soak sunflower seeds 8-12 hours. Drain, allow to sprout for 3-4 hours (leave out on counter). Thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid aminos, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

2nd Option:

2 C raw nuts or seeds (raw almonds, raw cashews, raw sunflower seeds, or a combination of 2-3 of them). Soak in water for at least 4 hours, then rinse

1 Garlic Clove

1 T Lemon Juice

1-2 T Braggs liquid aminos (a raw soy sauce, can use tamari or wheat-free soy sauce as well)

Dash Agave (optional)

Place the nuts and/or seeds into a food processor. Process until you have small crumbs. Add the rest of the ingredients and process until it forms into a smooth paste-like consistency.

Nut Cheese Pizzettes

I made a batch of the nut cheese, sliced a zucchini, and topped each slice with about a Tablespoon of the cheese. I covered each with a basil leaf and half of a cherry tomato and voila! A fancy looking but uber-simple hors d'ouevre.

Nut Cheese:

2 C Almonds

Filtered Water

Seasonings

1. Sprout the almonds. Soak at least 2 C of almonds at room temperature for 12 hours, or until they begin to sprout.

2. Bring a large pot of water to boil. Using a small metal strainer, blanch a handful of almonds at a time for no more than 5 seconds. Rinse blanched almonds in cool water, and squeeze each one to pop the skin off.

3. Blend peeled almonds on high speed with an equal amount of filtered water, until blended fine. You may need to do this in more than one batch.

4. Pour the almond mixture into a large glass bowl and cover with cheesecloth. Let the almond mix sit at room temperature for 12 hours to ferment. It will bubble slightly and separate into cheese and whey.

5. Place the almond mixture into a fine mesh bag, such as a sprouting bad, nut milk bag or even clean stockings. Hang the bag over the sink or a bowl if you want to catch the whey. Let the almond cheese drain at room temperature for 8-12 more hours.

6. Scoop almond cheese into a bowl and season with herbs, spices, finely chopped vegetables, sweetener or extracts. Try dividing your recipe into a few different flavors to see which you like best.

Raw Avocado Pudding

1/2 C pitted Mejdool Dates, soaked

1/2 C Agave Nector

1 tsp Vanilla Extract

3 Ripe Avocados

1/2 C plus 4 T unsweetened Cocoa

1/2 C Water

Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula. Add the water and process briefly.

Serve chilled or at room temperature. The pudding will keep for up to three days in the refrigerator. Enjoy!

Green Juice

3-4 bunches of kale

2-3 green apples

1 inch section of ginger (peel outer skin off)

2-3 Anjou pears

Place in juicer and enjoy immediately for optimum nutrition absorption.

Sun Dried Tomato Pumpkin Seed Pesto

From www.Rawmazing.com

2 Cloves Garlic

1 C Pumpkin Seeds

1/4 C Olive Oil

1 tsp Lemon Juice

Pinch Salt (optional)

1/2 C Basil - coarsely chopped

1/3 C Sun Dried Tomatoes - coarsely chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrape down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

Pine Nut Parmesan:

1/2 C Pine Nuts

Pinch Salt

Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!

Honey Balsamic Vinegar:

Add 2 T raw Honey (or agave) to 1/4 C Balsamic Vinegar.

Assembly:

Place 1 slice of tomato on plate. Top with pesto. Sprinkle Pine Nut Parmesan on top. Sprinkle with Honey Balsamic Vinegar. Place basil leaf and sun dried tomato for garnish.

Good Morning Green Drink

From www.Rawmazing.com

2 C Spinach

1 1/2 C Grapes

2 Carrots

1/2 Cucumber

1/2 piece of ginger

1 Stalk Celery

2 Dates

Handful Ice

1/2 to 1 C Water

Combine all ingredients in blender or vitamix. Start with 1/2 c water and add more to desired thickness. Blend until smooth.

Cucumber Watermelon Wheat Berry Salad with Lime Basil Vinaigrette

From www.Rawmazing.com

Salad:

2 cups diced Cucumber

2 cups diced Watermelon

1/2 c Scallions, thinly sliced

3 cups Sprouted Wheat Berries

Toss all ingredients together in a bowl. Set aside.

Lime Basil Vinaigrette:

2 Limes, juice from

1/3 c Olive Oil, cold pressed

1 1/2 T raw Honey

2 T chopped Basil

Himalayan salt and pepper to taste

1. Whisk all ingredients except basil, salt and pepper together until thick.

2. Stir in basil. Salt and pepper to taste.

3. Pour over salad ingredients and toss.

Serves 4.

Raw Tea Sandwiches

From www.Rawmazing.com

2 Beets
1 Cucumber (half sliced, half diced)
1 C Pine Nuts
1 T Nutritional Yeast
1/4 c Water
2 T Lemon Juice
1/2 C thinly sliced Scallions
1 C Cucumber, diced (use the other half of the cucumber from above)
1 T Tarragon
Himalayan salt & pepper to taste

1. Slice the beets and half of the cucumber into thin rounds

2. Place pine nuts, nutritional yeast, water, and lemon juice in food processor. Process until very well blended

3. Stir in the scallions, diced cucumber and the tarragon.

4. Salt and pepper to taste.

5. You can either make little stacks with the beets and cucumbers, or just place a mount on top of a beet slice or cucumber slice.

Just Because...

We made these again because they were JUST.SO.GOOD!

Strawberry Summer Salad

From www.Rawmazing.com

Strawberry Vinaigrette

8 medium Strawberries

1 C Olive Oil

1/4 c Agave

2 Lemons, juiced

Place all ingredients in Vitamix and blend until smooth and emulsified. Makes 1.2 Cups

Almond Brittle:

1 c Almonds, soaked for at least 6 hours

1.5 T Cinnamon

1.5 T Ginger

pinch of Cayenne

2-3 T Maple Syrup

Drain almonds and pat dry. Place all ingredients in food processor. Process until well ground but some larger chunks still exist. If you need more moisture to hold together, add the extra maple syrup. Flatten out on a teflex sheet. Dehydrate for 8 hours or until brittle is very dry. Handle carefully. Carefully break into pieces.

Salad:

4 C Greens (of choice)

Strawberry Vinaigrette

16 Strawberries - halved

Assembly:

Place salad in center of plate. Surround with sliced strawberries. Drizzle vinaigrette on salad, top with crumbled almond brittle. Serves 4.

Lemon Custard Banana Pie

For Sweet Walnut Crust:

1 c walnuts

3/4 c chopped apricots

1/4 (2-3) chopped dates, or raisins

1/3 c agave

Place the first three ingredients in the food processor and process into a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball. Press sweet crust into 9-inch pie dish to form pie crust. Set aside.

For Filling (Lemon Curd)

from Raw for Dessert by Jennifer Cornbleet, pg 21

1 1/2 c young coconut meat

3/4 c fresh squeezed lemon juice

3/4 c agave (this is a ton!! of agave and it leaves a weird after taste. I would suggest reducing this amount and/or splitting with maple syrup, honey, stevia... I don't know, it was just overwhelming in agave taste)

1/4 tsp salt

1/8 tsp tumeric

2 T coconut oil

(the recipe also calls for soy lecithin powder as a thickener. I don't use soy anything, so I increased the cocount oil just a bit - it has the same effect when chilled)

Blend and chill

For Topping:

Cut bananas into 1/2 inch rounds

Assembly

Pour the cream filling into the sweet piecrust. Top with sliced bananas in a circular pattern for a pretty presentation. Serve at room temperature or chilled.

I'm BAAAACCCCKKKKK!!!!

I'm sorry for my not so temporary lapse of pregnancy brain, pregnancy nesting causing me to work on bigger-than-I-expected projects nightly, and pregnancy worn-out-ness! One of the few beauties of being pregnant for me - you can blame EVERYTHING on it... or so I tell myself. Okay - I'll work hard to get the recipes I have up in the next few days.

Zucchini Basil Wraps

From www.Rawmazing.com

3 cups chopped zucchini
1 young coconut, flesh from
3/4 cup ground flax
12 leaves fresh basil
pinch Himalayan Salt
pinch ground pepper
black sesame seeds

1. Place all ingredients except black sesame seeds in blender.
2. Blend until smooth.
3. Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes.
4. Sprinkle sesame seeds on top.
5. Dehydrate at 115 for 3 hours. When tops are dry, peel off of sheet and dry until bottoms are dry to the touch but still pliable.
6. Cut into 5″ squares. Makes 12.

Spinach Cream Dressing

1 cup macadamia nuts
1/2 cup water
1 cup young Thai coconut flesh
1 clove garlic
2 cups spinach, raw
1/2 lemon, juice
pinch Himalayan Salt
pinch pepper

1. Place all ingredients in high-speed blender and blend until smooth.



Filling for Wraps:

2 carrots, cubed
2 cucumbers, cubed
2 avocados, cubed
2 tomatoes, cubed
1 cup jicama, cubed



Assembly:

1. Mix all vegetables together.
2. Add spinach cream to the mixture by spoonful. (to taste). Combine.
3. Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up.

Makes enough filling for 4 to 6 wraps.

Strawberry Mango Salad w/ Blueberry Vinaigrette Dressing

From www.Rawmazing.com

Strawberry Mango Salad

1 head romaine lettuce
1 cup strawberries, sliced
1 cup mango, diced
1 cup jicama, diced
1 avocado, diced
1 cup pumpkin seeds

1. Tear romaine and place on plate.
2. Mix together fruit and jicama. Place a handful on the lettuce bed.
3. Top with blueberry vinaigrette and pumpkin seeds

Blueberry Vinaigrette

1 cup blueberries
1 tablespoon agave nectar (or sweetener of your choice)
2 tablespoons red wine vinegar
1/4 cup olive oil, cold pressed

1. Combine all ingredients in a blender.
2. Pour over top of salad.

Pea Pods With Sun Dried Tomato Spread

From www.rawmazing.com

1 C Cashews
1/2 C Pine Nuts
1/4 C Sun Dried Tomatoes (soft)
1/2 Lemon
1/2 Shallot (about 2 T)
1 Clove Garlic
Pinch Celtic Sea Salt
1 C Fresh Pea Pods, split

Soak cashews and pine nuts until soft (at least 2 hours). Combine with the rest of the ingredients in food processor and process until smooth. Pipe into split pea pods.

Strawberry Banana Crepes

From www.rawmazing.com

Crepes

4 Bananas
Juice from 1 lemon

Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. These should only be about 1/8″ thick so spread mixture if necessary. Dehydrate overnight at 115. Do not over dry these. I start them just before I go to bed. You want them to be flexible. Makes 8 – 5″ rounds

Cashew Vanilla Cream

Pulp from two young coconuts*
1 C Cashews, soaked overnight
Splash of Madagascar vanilla
1 T Agave (if desired)

Place the cashews in high-speed blender. Blend on high speed. Add the coconut meat and vanilla. Process until well blended. Refrigerate to thicken if needed.

Assembly

Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy! Makes 4-6 crepes.

Strawberry Watermelon Lemonade

From www.rawmazing.com

8 cups watermelon
4 lemons
Juice from1 cup strawberries
Agave (to taste, you will probably not need it if your fruit is ripe)

Place all ingredients in blender and blend until smooth. *Serves 4

For a great treat, freeze some in ice cube trays and use instead of ice to cool down your drink without diluting it!

Watermelon Lemonade

From www.Rawmazing.com

4 C watermelon
Juice from 2 Lemons
Agave to taste

Place watermelon and lemon juice in blender, blend. Add agave to taste.

Tomato Avocado Salad Dressing

• Juice two lemons
• Put lemon juice and pulp from one avocado in the blender and add enough water to allow it to mix, blend until smooth
• Add the juice of two tomatoes and the pulp of one (eat the other tomato pulp while you're waiting for the blender)
• Add "real salt" white pepper, and basil to taste
• Refrigerate

Herbal Vinaigrette Salad Dressing

• juice of one lime
• juice of one lemon
• 1/8 to 1/4 cup water
• 1/8 to 1/4 cup apple cider vinegar
• one clove finely chopped garlic
• 1 tbsp finely chopped thyme, parsley, cilantro, and basil
• "real salt"* and white pepper to taste

Mix in a jar and keep in the refrigerator

* Real salt is a product made from fossilized unheated, untreated mineral salts from Utah. This is the only salt recommended by Dr. Norman Walker.

We didn't get a picture of the actual salad dressing but the salad we put it on looked so yummy... I decided to post a picture of that instead :-)

Pineapple Cucumber Juice

• 1 cup of pineapple
• ½ cucumber

How to Make
1. Chop the peel off the pineapple.
2. Wash the cucumber - peel if waxed.
3. Slice the fruit to fit your juicer.
4. Juice and enjoy.

The health benefits of raw pineapple include:
• Pineapples contain bromelain - a powerful digestive enzyme that can destroy bad bacteria and parasites. They help digest protein, and may prevent the formation of blood clots.
• A natural anti-inflammatory bromelain reduces swelling and inflammation in the body. Beneficial for arthritis suffers, and to promote healing after injury.
• An excellent source of the natural antioxidant vitamin C, pineapples help fight off colds, and the bromelain loosens mucus, helps cure coughs, and fight throat infections.
• Pineapples are good for your bones. They are a good source of manganese, a mineral required for healthy bones.
• Raw pineapple juice is a cure for nausea, and may be useful during pregnancy.
• Eating pineapple is a cure for constipation.

Tahitian Vanilla Creme Parfait with Tropical Fruit Compote

Serves 6

½ c cashews soaked 10-12 hours
2 c young coconut meat
½ - ¼ c coconut water
1/4 c dates pitted (optional)
1 ½ t vanilla bean (1 bean)
2 T mesquite meal (or substitute with cacao powder)
½ t Celtic salt
2 c choice of fresh fruit sliced or diced thin tossed with 2 T orange juice and t cinnamon

In high-speed blender, blend the cashews, coconut, date, vanilla, mesquite and salt until smooth..
Continue by layering the crème and the sliced fruit in a parfait glass.
Garnish with fresh fruit and mint sprig for color.
Chill before serving.

Kreme of Asparagus Soup

by Nomi Shannon
© 1998 Nomi Shannon. Please copyright notice below.

Soup/Dressing/Sauce
This could be called the king of soups. The fiber in the asparagus
creates a delightful texture, and the tahini gives it a smooth
quality. Do not use the woody ends of the asparagus, chop only the
most tender part, about 2” from the end. Option: warm soup in the
top of a double boiler or on very low heat just until warm to the
touch. For extra zip, stir in 1/2 teaspoon wasabi powder.

1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or a few drops of nama shoyu or bragg's
dulse flakes

In a blender, blend first five ingredients into a smooth
consistency. Taste and adjust flavors. Pour into serving bowl and
top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.

*** Sorry, we did not take a picture of this recipe!

Pumpkin Pie in a Bowl

(adapted from Raw Food Life Force Energy)

Serves 1 generously, 2 as a small appetizer

Ingredients:
2 cups carrot juice (fresh if possible, bottled if not)
¾ cup chopped butternut squash
¼ avocado
½-3/4 packet of stevia
Generous sprinkle of cinnamon, a small sprinkle of nutmeg, and a dash of salt

Blend all ingredients in a high speed blender till smooth and creamy (and a little warm, if you like to serve soup that way). If you don’t have a high speed blender or Vitamix, you could substitute steamed squash for raw and use a regular blender.

Banana Soft Serve

2-3 bananas, sliced and frozen

Place frozen bananas in food processor. Process for at least a minute until mixture becomes smooth and creamy.

If you’re really feeling decadent, make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder.

We discovered that ripe bananas will taste better than green bananas!

Delectable Cherry Vanilla Tarts

from barefootandfrolicking.blogspot.com

Tart Shell:
2 cups nuts (I used almonds)
1 cups dates, pitted
1 tbsp cold water

Whipped Cream Filling:
1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling!)

Garnish:
1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves (we used strawberries/no mint leaves)

Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden for at least 30 minutes.

Place cashews in a blender, adding water, sweetener, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl. Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.

Fill each of the tarts with some of the cashew cream and set in the refrigerator to chill and harden. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2 days in the fridge.

Avocado Truffles

adapted from barefootandfrolicking.blogspot.com

½ bunch of cilantro
2 avocados
2 mangos
1 lime
¼ cup black sesame seeds
¼ cup shelled pistachios
Other seeds and nuts of choice (ex. Sunflower seeds)

Cut an avocado in half and take out the pit. Scoop out some of the flesh, mash and add to the filling: combine chopped mango, cilantro, some black sesame seeds, and lime juice.

Slice up remaining avocado and layer on bottom of plate. Cover with 'salad' mixture. Complete the dish by grinding the seeds and nuts and layering on the top.

Black Bean and Quinoa Burgers

From Robyn Openshaw’s cookbook

5 Tbsp extra virgin olive oil or coconut oil
1 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, pressed or minced
1/2 tsp ground cumin
1/4 tsp turmeric
2 Tbsp ketchup
1 1/2 c cooked black beans
1 c cooked quinoa
2 c fresh whole-grain bread crumbs
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
optional: hot sauce such as tabasco (to taste)

Saute onions, garlic and peppers until softened. Add turmeric, cumin, and ketchup and cook for 1 more minute to release the spices. In high-powered blender or food processor, blend onion mixture, beans and quinoa until well blended. Transfer to bowl and mix in bread crumbs, salt, and pepper and optional hot sauce.

Heat coconut or olive oil and drop mixture by 1/4 c balls, flattening them on the skillet. Fry until crispy on both sides. Serve on whole-grain bread or bun with lettuce or sprouts, tomato, and avocado.
Tip: you can freeze these patties in freezer bags for a last-minute lunch

Hot Pink Breakfast Smoothie

From Robyn Openshaw’s cookbook

1 1/2 c coconut liquid (from a young or Thai coconut)
1 large carrot, cleaned & cut into 3 pieces
1/2 of a medium beet, raw and peeled (you can freeze these for later use in smoothies)
1/4 c cashews
1/4 c chopped dates – from bulk food section
2 tsp vanilla
12 frozen strawberries
optional: 1-2 Tbsp flax seed or flax oil, protein powder, kefir or yogurt

Place the ingredients, in order listed, into your high power blender leaving out the strawberries and optional ingredients. Blend for 90 seconds. Add the strawberries and optional ingredients and blend on high until smooth.

Cilantro Pineapple Smoothie

2 cucumbers, peeled & chopped (keep the seeds in, they are good for you!)
1/2 pineapple, peeled & chopped (or try frozen) (you can also add or substitute mango here)
1 large bunch cilantro
1/2 cup coconut water (or try filtered water)
2 TBL agave nectar (I usually put less than this amount)
2 tsp vanilla extract

Cinna-Banana-Peach Smoothie

by Marni

banana (1)
peaches (handful of frozen or 1 fresh)
"sprouted" raw nut butter (Better than Roasted is my favorite brand!!!) (1 or 2 TBL)
filtered water (2 or 3 cups)
agave nectar (1 TBL-ish)
vanilla (1 tsp-ish)
cinnamon (1 or 2 tsp-ish)

I'm terrible w/measurements..so just experiment!

Almond Milk

soak unpasteurized almonds approx. 4 hours in filtered water (none grown in USA by FDA law--I order mine online at www.livingnutz.com)

dates (I soak these at the same time/same water as the almonds)

rinse and drain--you MUST, MUST, MUST take the pits out of the dates or they will ruin your blender

put almonds and pitted dates in blender, start slow add water slowly

using a hemp bag (or if you have cheesecloth it works too)--"milk" out the liquid
the left over fiber from the nuts can be used later in raw dessert recipes

add a pinch of coarse sea salt

enjoy!

Red Grapefruit, Avocado, and Fennel Salad

from Raw Food Real World by Matthew Kenney & Sarma Melngailis
p. 109

dressing:
3 large ruby red grapefruits or 5 oranges (cut the grapefruit for the salad, squeeze the extra juice into the dressing)
1/4 cup macadamia oil
1 TBL lime juice
coarse sea salt

salad:
2 ripe avocados, peeled, pitted, sliced
1 large fennel bulb, sliced thinly
1 small handful mint leaves, julienned
fresh ground pepper
1 tsp cracked coriander seed

Zucchini "Pasta" w/ Heirloom Tomato and Lemon-Basil Sauce

from Living Raw Food by Sarma Melngailis
p. 110

sauce:
4 cups chopped yellow heirloom tomatoes
1 cup chopped celery
1 small shallot, coarsely chopped
1/2 clove garlic
3 TBL freshly squeezed lemon juice
1/2 cup extra virgin olive oil
2 cup coarsely chopped lemon basil

"pasta"
5 to 6 medium zucchini, spiral cut or julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
freshly ground pepper
sea salt to taste