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.