Guacamole

Ingredients:

2 ripe avocados, peeled, pitted

1 tsp salt

2 Tbsp (30 ml) lemon juice

1/4 c chopped onion

1 medium tomato, halved

1/2 c fresh cilantro leaves

*optional: for a spicy guacamole, add 1/2 jalapeno pepper during step one.

Directions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.

2. Select Variable 1.

3. Turn machine on and quickly increase speed to Variable 3.

4. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.

5. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients.

6. Do not over mix. Leave chunky. Serve with tortilla chips. Garnish with diced tomato and parsley.

Note: This recipe is gluten free.

Baked Tortilla Chips

Ingredients:

1 (12 ounce) package corn tortillas

1 Tbsp vegetable oil

3 Tbsp lime juice

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

Directions:

1. Preheat over to 350

2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.

3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.

4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.

5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsa, garnishes or guacamole.

These turn out great cooking as mentioned on a regular cookie sheet.

I also cooked them on a stone and they were done in 7 minutes and a little too brown, but tasty.

Served with only salt is great too.

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.