Cooked organic quinoa- make however much you want. I usually use 1c.
fresh mint
1 c. or so chopped parsley
grape tomatoes or 2 diced tomatoes
cucumber, diced
onion, diced
olive oil
fresh lemon juice
pinch of sea salt
serves 4
I usually finely dice everything and mix together to taste. Cover and chill for 20 minutes. Can be served on lettuce or just by itself.

Nutty Buddy
2 tbls ground cacao nibs
2 tbls macadamia nut/ cashew butter
2 tbls agave nectar
2 tbls coconut water
2 tbls hemp seeds
1 large banana

Grind cacao nibs into powder and mix with nut butter, agave and coconut water. Drizzle over banana and sprinkle with hemp seeds.

Greek Salad
Tomatoes
Green Pepper
Red Pepper
Yellow Pepper
Red Onion
Celery
Olives
Parsley
Cucumber
1/2 c lemon juice
1/2 c olive oil
sea salt
italian seasoning

Chop veggies in large pieces and use an even amount of everything. Blend the oil and lemon juice and spices in a blender until creamy. Pour over veggies and toss. This salad is very crunchy and satisfying. Top with Lydia’s crumpled up biscuits to soak up the juice.

Hemp Seed Tabouli


Salad:
6 bunches fresh parsley (chop in food processor)
1 c chopped cherry tomatoes
1/2 c hemp seeds
1/2 c chopped yellow onion

Dressing:
1/2 c fresh lemon juice
1/2 c olive oil
1/2 tsp sea salt
5 cloves garlic

Blend dressing ingredients in blender until creamy. Pour over salad mix and toss. My version is a wet and creamy. The version in the book is more dry. The hemp seed does swell over night. This is very yummy and satisfying.

Thai Coleslaw (leftover) It is in the book.

My Fridge/My Pharmacy

New Cabbage Cole Slaw

New Raw Foodie

New Cabbage Cole Slaw
1/2 small green cabbage
1/2 small red cabbage
1 bunch of scallions
2 small carrots
1 tsp celtic sea salt
2 tbls. apple cider vinegar (Braggs)
1/4 tsp ground fennel
1 tbls olive oil

Chop or shred all vegetables and combine with salt, add scallions, vinegar, fennel, then toss well and add olive oil then toss again. Chill for 20 minutes and adjust seasoning to taste.

Tarragon Chicken Salad

This is the most amazing raw vegetarian food I have prepared so far. I have made it twice in 1 week that is how good it is. Here is the recipe.

1 1/2 c raw organic sunflower seeds (The GoRaw brand is available at Whole Foods Market)
3 stalks of organic celery
1/2 bunch of organic scallions
1/2 c organic thompson raisins

Soak seeds in spring water at least 4 hours, then drain and dry. Grind seeds in food processor to break so that they are crumbly, then place ground seeds in mixing bowl.

Dressing )
3/4 c coconut water
2 cloves of organic garlic
1/2 c organic lemon juice
Celtic Sea Salt or Himalayan Sea Salt
3 tsp organic Taragon
1 1/4 c of organic raw nuts, macadamia, cashew, pine nuts or any combination (I use all three)
1/4 c of Eden Stone Ground Organic Mustard (this is a must have, shop till you find it, this is what makes this recipe incredible)

Combine all dressing ingredients in food processor until creamy. Pour over seeds, chopped celery, scallions, and raisins, then combine. Wala, chicken salad. I have shown it with saltines. I know it is contradictory, kinda like Wonder Bread. I figure any amount of raw food is good regardless of what you serve it with. I have used whole wheat organic saltines before. This version reminds me of my Aunt Charlottes chicken salad. That is why I use the Nabisco saltines

Brunch for Marcio

Happy Camper

Use What You Got Salad

Use What You Got Salad
2 c organic spinach
1 bunch of organic dandelion greens
1 c organic heirloom tomatoes
3 organic green onions
1/2 c water cured organic kalmata olives
1/4 c raw organic pine nuts
1 organic lemon
2 tbls organic flax oil
2 tbls organic extra virgin olive oil
celtic sea salt
pepper to taste

Chop vegetables the way you like them, toss with lemon juice, oils, and olives in large mixing bowl, salt and pepper to taste. Let marinate for 2 hours.

Apples with Banana Nut Cream

Apples with Banana Nut Cream
2 organic apples
2 small baby bananas (the miniature ones)
1/4 c raw sunflower seed butter
2 tbls raw honey
2 tbls water

Cut apples in small pieces or slices. Put nut butter, bananas, honey and water in food processor and mix until creamy. Place apples in desert dish and drizzle the banana nut butter over the top. Yum!

This desert came out amazing. I should be a raw chef. Here are the ingredients.

3 organic apples of choice. I used pink ladies.
1/4 c raw organic walnuts ground
1/2 c raw organic walnut pieces
1/8 tsp cinnamon
3 tbls raw organic agave nectar

Crust
1 c of Lydia’s Grainless Apple Cereal
1/4 c water

Icing
3 tbls of raw organic macadamia butter with cashews
1 tbls raw organic agave nectar

Peel apples and shred in food processor with shredding blade turned up. Place shredded apples in mixing bowl. Add cinnamon, crushed walnuts, and agave nectar. Stir well. Place cereal mix in the bottom of a 9×9 glass dish. Rehydrate cereal with water. Place apple mixture evenly on top of crust. Add walnut pieces. For icing, mix macadamia butter and agave nectar till smooth. Place in a pastry tool or plastic bag and squeeze on top of tart.

Lemon Cranberry Acorn Squash Tart

3 c organic acorn squash
1 c organic cranberries
2 tbls grated organic ginger
1 tbls grated organic lemon peel
1 organic lemon juiced
1/4 c raw organic agave nectar
2 tbls raw organic virgin coconut oil
1/4 c raw organic coconut flakes

Peel squash and cut into bite size pieces. Mix all of the ingredients and place in a ziploc bag to marinate for 2 hours. Place mix into square baking dish, top with more coconut and bake at 350 degrees for around 45 minutes or until soft. This dish is very tart but good in small servings like a warm relish.