Mediterranean Kale
By Jenny Cornbleet Raw Food Made Easy for 1-2 People www.learnrawfood.com
Makes 1-2 Servings

When Kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture

4 kale leaves, stems removed
1 ½ teaspoon extra-virgin olive oil
1 ½ teaspoon lemon juice
1/8 teaspoon sea salt
¼ red bell pepper, diced
1 tablespoons raw pine nuts
1 tablespoons sliced black olives or kalamata olives
Dash black pepper to taste

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times, so they aren’t too long. Place in a mixing bowl along with olive oil, lemon juice and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper, if desired. Store in a sealed container in the refrigerator. Mediterranean Kale will keep for 3 days.

Tip: sometimes I add in cubes of avocado and chopped tomatoes. That seems to really fill me up!

Greek Salad
Makes 1-2 Servings

2 cups torn romaine lettuce (or any mixed greens)
1 Roma tomato, seeded and cut into chunks
¼ cucumber, seeded and cubed
¼ cup thinly sliced red onion
¼ red bell pepper, cut into chunks
2-3 tablespoons Lemon Herb Dressing (see below)
2 tablespoons sliced kalamata olives

Place all the ingredients in a mixing bowl and toss well to combine. Serve immediately.

Variations: Broccoli or Sunflower Sprouts are great to add to this salad. I will also add a handful of raw sunflower seeds as well.

Lemon Herb Dressing
By Jenny Cornbleet Raw Food Made Easy for 1-2 People www.learnrawfood.com
Makes ¾ cup or 4 servings

¼ cup fresh lemon juice juice
1 tablespoons minced herbs (parsley, basil, dill, mint, tarragon or oregano)
½ teaspoon crushed garlic (1 clove)
¼ teaspoon plus 1/8 tsp sea salt
¼ teaspoon Dijon Mustard (optional)
Dash Black Pepper (optional)
½ cup extra-virgin olive oil

Place the lemon juice, herbs, garlic, mustard and pepper in a small bowl and whisk to combine. Add the olive oil and whish again until blended. Store in a container (preferably glass) in the refrigerator. Will keep for 5 days.

Atarashi Maki Rolls
By Renee Kohler-Underkoffler, Living Cuisine
Makes 4 servings

This traditionally rolled sushi is filled with a creamy sunflower spread, crisp cucumber slices, snow peas, scallions and decorative sprouts with greens. Of course, you can use whatever vegetables you wish

Sunflower Spread:
2 cups sunflower seeds, soaked 4-6 hours
1 clove garlic
2 tablespoons chopped ginger
3 tablespoons raw tahini
2 tablespoons nama shoyu, tamari, Bragg’s OR soy sauce
¼ cup lemon juice
1 tablespoons nutritional yeast
¼ cup poppy seeds

Vegetables (you can pick any kind of veggies you want):
4 Lettuce leaves (spine removed if romaine)
8-10 Snow Peas, sliced lengthwise
½ cucumber, seeded and julienne
½ avocado, sliced thin
½ red bell pepper, julienne
1 scallion, sliced lengthwise
1 carrot, peeled, julienne
Sprouts, any kind

To make the pate:
Soak sunflower seeds 4-6 hours, drain and rinse well. In a food processor, chop ginger and garlic. Add the sunflower seeds and grind until smooth as possible. Add tahini, miso, tamari, and lemon juice and grind into a smooth paste. You may need to stop and scrape the sides with a rubber spatula and continue to grind. Add nutritional yeast and poppy seeds, blend until thoroughly mixed.

Julienne vegetables and prepare your nori sheets for rolling. Lay one sheet of nori, shiny side down. Place the lettuce leaves on the bottom third of the nori. Using the back of a spoon, spread ¼-1/2 cup of sunflower pate in a single horizontal strip on top of the lettuce. On top of the pate, layer the avocado, snow peas, scallion, carrots, bell peppers and sprouts.

To roll, grip the edges of the nori sheet with your thumbs and forefingers and press the filling back toward you with your fingers. You can use a sushi mat to help, otherwise I just roll them on my cutting board. Roll the nori over the filling and continue to roll until completed. Dip your finger into water and run it along the far edge of the nori sheet to seal the seam. Cut the roll into 6 pieces. Arrange on a plate and serve immediately with a small bowl of tamari for dipping, if desired.

Yummy Apple Pie
Makes 8-10 servings

1 ½ cups almonds, ground
¼ cup coconut oil
¼ cup ground flax (brown or golden)
1/8 cup agave nectar
¼ teaspoon cinnamon
¼ cup raisins or currants
1/8 teaspoon sea salt
¼ teaspoon orange zest

In a food processor, grind down almonds and transfer to a large mixing bowl. Add the ground flax seeds. Then add coconut oil and mix evenly. Add remaining ingredients and press into a pie pan.

OPTION: You can dehydrate this for Almond Bread. Spread thinly onto Teflex dehydrating sheets and dry at 110 for about 4-6 hours.

Apple Pie Filling

4 Apples (Preferably 2 sweet or 2 tart), shredded and/or chopped
¾ - 1 cup medjool dates blended into a paste
Dash Cinnamon
¼ teaspoon lemon juice and lemon zest

Peel the apples and shred through the food processor or by hand. Place in a bowl and mix in remaining ingredients. Place on top of almond crust and serve immediately.

To Make Date Paste:
Place 1 cup dates in ½ cup water for 10 minutes or more. Transfer to a high-powered blender and blend until smooth, adding more water if needed.

Presto Pesto
By Angela Elliot
Makes 3 to 4 servings

If you have some soaked sunflower seeds on hand, you can prepare this exquisite dish in 5 minutes or less. It can also be used as a dipping sauce for vegetables.

1 cup fresh basil leaves
1/3 cup extra-virgin olive oil
3-4 tablespoons freshly squeezed lemon juice
1 tsp Sea Salt (Celtic or Himalayan salt)
3 ½ cups soaked raw sunflower seeds (soaked 2-3 hours)
1/8 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper

Place the basil, olive oil, lemon juice, and salt in a food processor and pulse to chop. Add the sunflower seeds, black pepper, and cayenne and pulse again until evenly combined. Transfer to an attractive bowl and serve over noodles or raw zucchini noodles and cut up vegetables like bell peppers, spinach, onion, mushroom. I will cut up all the veggies I want, coat them with a little olive oil, lemon, sea salt and garlic and put them in the oven on warm until they get nice and warm. Then I top it with either the pesto or the marinara sauce. Great, satisfying meal.

Basic Pasta Marinara

Makes 4 to 6 servings

1 red bell pepper, chopped
2 Roma tomatoes, chopped (I use 1 cup cherry tomatoes in the winter)
½ cup sun-dried tomatoes, soaked 15 minutes
1 tablespoon Italian seasoning
2 basil leaves
1 garlic clove
½ teaspoon agave nectar
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
sea salt to taste

Combine all the above ingredients in a blender or food processor and process until smooth (or chunky if you prefer that) Pour of zucchini strips and chopped vegetables and serve. To make angel hair pasta out of vegetables check out a saladacco or Spiral Slicer.

Key Lime Tart
By Jenny Cornbleet, Raw Food Made Easy for 1-2 Peoplewww.learnrawfood.com

yields one 9-inch pie or tart

3 cups Coconut Crust (see below)
2 cups Key Lime Mousse (see below)
3 kiwifruit, peeled
2 cups fresh raspberries
1 cup blueberries

Coconut Crust
1 ½ cups unsweetened shredded dried coconut
¾ cup macadamia nuts, unsoaked
¾ raw walnuts, unsoaked (or use an additional ¾ cup raw macadamia nuts)
½ teaspoon sea salt
½ cup pitted medjool dates, unsoaked

Place the coconut, macadamia nuts, walnuts and seas salt in a food processor fitted with S-Blade and process until coarsely ground.    Add the dates and process until the mixture resembles coarse crumbs and begins to stick together.   Don’t overprocess.    This Coconut Crust will keep for one month in the refrigerator or 3 months in a freezer.

Key Lime Mousse
3/4 cup mashed avocados (approx. 1 ½ avocados)
¼ cup raw honey or agave nectar
2 tablespoon fresh lime juice

Place the avocados, honey or agave, and lime juice in a food processor with the S-Blade and process until smooth.  Stop occasionally to scrape down the sides of the bowl with a rubber spatula

Assembling the Pie
Scoop the crust into a pie or tart pan.   Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan.    After the crumbs are evenly distributed, press the crust down until it sticks together creating a pie crust with edges that are flush to the rim of the pie pan.   Place in the freezer for 15 minutes
Remove the crust from the freezer and spread the key lime mousse on top of the crust.   Cut the kiwifruit in half lengthwise, then slice them into half-moons.   Arrange the slices aroudn the outer edge of the tart.   Place the raspberries in the middle of the tart creating 1 or 2 more rings around and tart.   Mount the blueberries in the center of the tart.  Chill for at least 2 hours before serving.    Serve chilled or room temperature.  

Cindy's Mock Tuna Salad
Elaina Love, www.purejoyplanet.com

Makes 2-4 Servings

This recipe will make a lot of pate.    So you cut the recipe in half or make a full one and freeze part of it for later.  If you don’t have the nori sheets, leave them out.  It will not make a huge difference in the taste. 

4 cups almonds
5 stalks celery, diced
6 green onions, sliced thin
2 tablespoons parsley
5 tablespoons lemon juice
2 dashes cayenne 1 medium clove garlic, crushed
1 1/2 - 2 teaspoons sea salt
½  sheet nori seaweed, soaked briefly, then chopped (or ¼  cup favorite soaked seaweed).

Avocado Mayo
1 cup pine nuts
1 large avocado
1 tablespoons. lemon juice
1 tablespoons apple cider vinegar
1/2 teaspoon Celtic sea salt
3 medium pitted dates (3 packed tbs.)
1/2 clove garlic

Puree Almonds in a food processor until fine. In a medium bowl, combine all ingredients and half of the Avocado Mayo. Add more Mayo as needed. Enjoy atop a piece of Romaine or Napa cabbage, and a slice of tomato.

Savory Almond Spinach
Renee Loux Underkoffler,  Living Cuisine

Makes 2-4 Servings

I have to start off with this recipe because so many of you have been asking for it.    This Savory Almond Spinach is by far one of my favorite recipes.      It is so easy to make and has wooed so many of my  friends and family.    

1 bunch Spinach
½ cup chopped parsley
½ cup of almonds, soaked overnight and roughly chopped
1 red bell pepper chopped (you can substitute bell pepper with tomatoes)
¼ cup diced onion

Dressing
4 tablespoons Almond Butter
2 tablespoons Olive Oil or Flax Oil
4 tablespoons Wheat-Free Tamari (you can also use Bragg’s or any soy sauce)
1 lemon juiced
1 clove garlic, minced

Clean the Spinach and remove any large stems.  In a food processor, finely chop the spinach and parsley and place in a bowl.  Mix in the chopped almonds an, bell pepper and onion.   For the dressing, whisk all the ingredients in a bowl.    Pour the almond butter sauce over the spinach and toss together until well coated.  Allow to stand a few minutes to absorb flavor.   

Sunny Pate
By Nomi Shannon, The Raw Gourmet

 Makes 6 Servings

This is one of my favorite pate recipes. 

2 ½  cups raw Sunflower Seeds, Soaked 8-12 hours then drained and rinsed
1 cup lemon juice
½ cup chopped scallions
¼- ½ cup raw tahini
¼ cup Wheat-Free Tamari or Soy Sauce
2-4 slices red onion
4 tablespoons parsley (handful)
2 medium cloves
pinch cayenne pepper

In your food processor combine all ingredients and blend until the mixture is smooth like a paste.  Taste and adjust seasoning.

Carrot Pineapple Kuchen
Recipe By: Cherie Soria
Makes 8 servings

1 cup dried apples, ground
3/4 cup dried pineapple, ground in Vita-Mix or snipped into tiny pieces using kitchen shears
1 cup dates, minced
4 medium carrots, shredded
4 medium apple, shredded
1/2 cup dried coconut (reserve 2 tablespoons for garnish)
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. To make th Kuchen, mix ingredients together, , reserving 2 tablespoons of dry shredded coconut. Pulse ingredients in a food processor, just until it sticks together. Do not over process or it will become wet and mushy. This may need to be done in more than one batch.

2. Firmly press Kuchen mixture into an 8" spring form pan or any comparable sized pan.

3. Top with reserved coconut. Chill at least 2 hours prior to serving.

4. Remove for spring form pan and serve. Will keep in the refrigerator for up to three days.

Krazy Kale Salad

Makes 2-4 Servings

If you think you don’t like Kale, you may think again after this recipe.  Be creative, add any vegetables you like and you can substitute pumpkin seeds for the sunflower seeds as well.  Enjoy

3 cups  Kale, finely chopped
½ cup chopped bell peppers
2  green onions, chopped
½ cup radishes or daikon, sliced
¼ cup sunflower seeds, raw or toasted

In a large bowl, mix all the ingredients, except the sunflower seeds

Dressing
3 tablespoons lemon juice
2 tablespoons Tamari or Bragg’s
1 tablespoons Olive Oil
1 tablespoons water
2 cloves garlic, crushed
Sea salt and black pepper to taste

Mix all the dressing ingredients in a jar.  Pour over the salad.  Toss well and refrigerate.  Add sunflower seeds before serving.

Chocolate Mousse

Makes4-6 Servings

2 medium avocados
¾ cup rapadura (unrefined sugar) or maple syrup
1 teaspoon vanilla extract
¾ cup cocoa or carob powder
¾ cup water

Assorted fruits, such as sliced bananas, sliced strawberries, cherries, blueberries, and/or raspberries

Place all ingredients for the Chocolate Mousse in a food processor and process until smooth and creamy.  Layer the chocolate mousse with an assorted fruits in wine glasses or glasses to create a parfait.    Or simply spoon out of a container with a spoon!   Enjoy!