Aztec Quiche
– <dulse> sea veggie – millet rice Manna Essenne bread – shredded zucchini and cucumber – tomato – ground sesame seeds – spirulina flakes with lecithin – slippery elm Open […]
entree
Portobello Sausage
From Everyday Raw by Matthew Kenney, p. 60 3 T olive oil 2 T <Nama Shoyu> 1 T Umeboshi plum vinegar 1 T apple cider vinegar 4 C chopped Portobello mushroom 2 […]
Salsa Wraps
From The Raw Food Revolution by Cherie Soria, p. 127 5 C seeded and coarsely chopped ripe tomatoes 3 C coarsely chopped red bell peppers 2 C coarsely chopped yellow […]
Veggie-Nut Loaf
VEGGIE-NUT LOAF MAKE a basic seed and nut pate by homogenizing: – 2 cups of sunflower seeds – 1 cup of almonds – 1/4 cup of brown sesame seeds that have […]
Wild Spicy Asparagus
– fresh young asparagus – <essential blend oil or other living oil> – <sea salt> – mild cayenne powder – Braggs liquid aminos Drop asparagus into hot tap water or lightly […]
Stuffed Vegetables
COMBINE – Red peppers, tomatoes, and/or zucchinis – 2 T olive oil – 1 1/2 T pine nuts, unsoaked – 1/4 C soaked <walnuts> – 1 T raisins or currants, soaked – 1 […]
Quinoa Tabouleh
COMBINE – 1/4 cup sprouted quinoa – 1/2 cup halved cherry tomatoes – 2 Tbsp <Nama Shoyu> – 1/4 cup fresh-squeezed lemon juice – 1/2 cup fresh mint – 1/4 […]
MASALA MEDLEY
COMBINE – 1 cup mung sprouts – 1 cup lentil sprouts – 1 cup sprouted wild rice (or oat groats or barley) – 3 heaping tbsp. freshly grated coconut – […]