Kale Avocado Salad

Yes, a very classic raw recipe, but its one of my favorites!

Ingredients:

Kale

1 Lemon

salt and pepper to taste

sunflower seeds

dried cherries or cranberries

Chop up kale and place in bowl. Drizzle lemon juice and salt over kale to soften leaves. Mix in sliced avocado and pepper. Top with sunflower seeds and dried cranberries.

Yummyyy! (:

Spicy Greens, Beans and Pasta

The inspiration for this recipe actually came from a food tasting that was held at my local Food COOP. The original recipe was a take off from the classic beans, greens and grain combination; it contained pureed white beans to make a creamy consistency over whole wheat spelt linguine, greens, and red pepper flakes. 

Pasta: 

Your favorite Raw pasta (zucchini or carrot works wonderfully). 

For the Sauce:

2 portabella mushrooms (marinated for at least 15 minutes.... the more the better)

1/8 c cashews

4 Tbs apple cider vinegar

1/8 tsp cumin 

1 tsp oregano

1/8 tsp red pepper flakes (or more depending on how spicy you like it)

salt and pepper to taste

1/8 sprouted chickpeas or other bean

1/8 sprouted wheatberries or other sprouted grain

3 Tbs nutritional yeast

1/2 c spinach, lightly chopped

Pasta preparation: 

Slice carrots or zucchini with either a veggie peeler or cheese grader, depending on how thick/wide you want your noodles. 

Marinated Mushrooms:

Slice mushrooms and marinate in 4 Tbs of apple cider vinegar (add other spices if you desire).  

To make the sauce: 

Puree cashews, salt, black pepper, red pepper flakes, cumin, oregano, nutritional yeast, chickpeas, wheatberries, and marinated mushrooms until smooth. 

Poor over pasta, mix in sliced spinach, and your done! 

(:

Spinach Cream Sauce over Linguine

Quick and easy recipe, but delicious! 

Noodles: 

Your favorite raw pasta (mine are carrot and/or zucchini)

Spinach Cream Sauce: 

2 Tbs fresh basil

2 large handfuls of spinach

3/4 c cashews

3/4 c carrot pulp (left over from juicing)

1/8 c or less of nutritional yeast

1 tsp rosemary

1 tsp thyme

salt and pepper to taste 

Combine all ingredients in food processor and blend until smooth and creamy. Add water if consistency is too thick. 

Top off shredded pasta of your choice with the cream sauce and enjoy! 

MacaRAWni and Cheese

This was a completely experimental recipe, that came out of my craving for mac and cheese. In the end, it turned out quite good- very creamy, and cheesy tasting! 

Noodles:

I used carrots, though you could also used squash or zucchini. 

Cheesy Sauce: 

1 c cashews

1/4 c pine nuts

salt and pepper to taste

1/8 c nutritional yeast 

1/8 tsp cumin

enough water to create the right consistency (about 1/8 c)

For the macaroni:

Slice the zucchini/carrot/squash with a veggie peeler or cheese grater, depending on how thick you want the noodles. In my personal opinion, the thicker noodles are better for macaroni and cheese. 

For the cheesy sauce: 

Blend all ingredients in food processor, adding water as needed, until very creamy. 

Top the noodles with the cheesy sauce and enjoy your macaRAWni and Cheese! 

Mediterranean Tomato Toppers

Mediterranean Sauce: 

2 large handfuls of spinach

1/4 c parsley

1/4 c cilantro

1/2 Tbs dried oregano

salt and pepper to taste

1 C carrot pulp (left over from juicing)

1 tsp dried thyme

1/2 tsp garlic powder

Slice Tomatoes into 1/2 thick slices and top with: 

oregano

thyme 

salt 

pepper

garlic powder

For sauce: 

Blend together all ingredients until thoroughly chopped. Top sliced tomatoes with sauce, and enjoy! 

Dill Cream Sauce with Carrot Noodles

Noodles: 

8-9 Carrots or 3-4 zucchinis

Dill Cream Sauce: 

1 c cashews

1/4 sunflower seeds

1 Tbs apple cider vinegar

1/8 c nutritional yeast

1/2 fresh dill

salt and pepper to taste

about 1/8 c water

For Noodles: 

You can either use a vegetable peeler or a cheese grader, depending on how think you want the noodles. If you want a more linguine like noodle, use the vegetable peeler, or for a more angle hair like past use the cheese grater. With both kinds of noodles try to get the thinnest slices possible for a more realistic pasta texture and taste. Place in medium sized bowl and set aside. 

For the Dill Cream Sauce: 

First blend cashews and sunflower seeds, apple cider vinegar, and water. The consistency should be saucy. (Add extra water if needed, I like it thinner than pesto). Once desired consistency is reached, add the salt, pepper, nutritional yeast and dill. Blend until dill is fully combined. Taste and add more salt and pepper if needed. 

Poor sauce over pasta, mix together well, and ENJOY! (: