2008 list #1

RAW Tex Mex Squash Soup

RAW Tex Mex Squash Soup

dash-o-sea salt

Push Butternut Squash, Red Pepper and Cilantro through juicer. Combine all ingredients.

Makes 2 Servings

RAW Peanut Sauce over Zucchini Noodles and Oranges

RAW Peanut Sauce over Zucchini Noodles and Oranges

dash-o-Cayenne Pepper Combine all ingredients, except Zucchini and Orange, in food processor. Serve Sauce over Zucchini Spaghetti and Orange. Makes 2 Servings

RAW Spaghetti and Meatballs

RAW Spaghetti and Meatballs

BBQ Coconut Ribs w/Beet Spaghetti

BBQ Coconut Ribs w/Beet Spaghetti

Combine all ingredients, except coconut flake, in food processor. Blend til pleasantly chunky. Spoon stuffing and form into rectangles strips or desired shape and roll in coconut flake.

Beet Spaghetti Place Beet in Spiral Vegetable Slicer and make spaghetti noodles. Serve Coconut Ribs on Beet Spaghetti and eat together. The sweet Beet compliments the spicy, savory coconut ribs.

Makes 6 Coconut Ribs

RAW & Rolled Spice Eggplant Goulash

RAW & Rolled Spice Eggplant Goulash

dash-o-Cayenne Pepper

Toss the eggplant in a blow with the tamari and oil. Place in dehydrator for 2 hours. Marinade Peppers in EVOO and Garlic. Set aside. In a food processor, combine onion, paprika, cayenne pepper and miso paste. Use dehydrated Eggplant slices as sleeves for onion and pepper mixes. Spoon mixtures at an angle on Eggplant slices then roll Eggplant into a cone shape.

RAW Hawaiian Holiday

RAW Hawaiian Holiday

½ c Raw Tempeh cut to bite size pieces ½ c Zucchini chopped to bite size pieces ½ c Pineapple cut to bite size pieces

Combine in a bowl and set aside.

Marinade

1 T Nama Shoyu 2 t lemon juice 2 cloves Garlic minced ¼ t Allspice

Combine all ingredients and pour over Tempeh, Zucchini and Pineapple. Set aside.

Animal Noodles w/Butterscotch Sauce

Animal Noodles w/Butterscotch Sauce

dash-o-sea salt

Dehydrate Banana and Mango Strips 1 hour. Combine other fruits in a bowl and set aside. To make sauce, combine all other ingredients in food processor. Blend. Toss sauce with Fruit strips and chunks.

Makes 4 Servings

RAW Holiday Stuffed Mushrooms

RAW Holiday Stuffed Mushrooms

Coat Mushroom Caps with 2 Tablespoons of the EVOO. Place in dehydrator for 1 hour. Combine all other ingredients in a food processor. Stuff dehydrated Mushroom Caps with mixture and serve.

Makes 6 Mushrooms

Tart Wakame Cucumber Salad

Tart Wakame-Cucumber Salad

1/3 cup wakame, soaked, with tough stems removed ¼ cup thinly sliced pickling cucumbers ¼ cup thinly sliced lotus root ½ tablespoon black sesame seeds

In a large salad bowl, combine the wakame, cucumbers, and lotus root. Toss in the vinegar, the sprinkle with the sesame seeds.

Yield: 1 Servings

Indonesian Sprout Salad

Indonesian Sprout Salad

• 2 cups sunflower sprouts
• 2 cups bean sprouts
• 2 cups whole walnuts
• • 1/2 cup honey
• 3 cups sliced red cabbage
• 1 cup diced raw carrots
• • 1 cup sliced non
• 1/2 cup toasted sesame seeds

Coat the walnuts with the honey and place on a lightly greased cookie sheet. Bake in a preheated 375 degrees Farenheit oven for 20 minutes. In a large bowl, toss the sprouts, red cabbage, carrots, non, and sesame seeds. Then toss the salad with dressing, and top with the walnuts before serving. Serves 2

French Mache Salad

French Mâche Salad

1 cup mâche 3 spears asparagus, steamed and chilled ¼ cup chopped fresh tomatoes ¼ cup chopped carrots, steamed 5 to 10 minutes ¼ cup Fresh Herb Vinaigrette

Combine all of the ingredients, mix well, and chill

Serves 1

SUPERIOR SPINACH SALAD

SUPERIOR SPINACH SALAD

• 3 ounces spinach, coarsely chopped

• 3 ounces cauliflower flowerets, in bite size pieces

• 3 ounces avocado, cut into bite size pieces

• 3 ounces marinated artichoke hearts, cut into bite size pieces

Combine all ingredients and mix well.

• 11/2 ounces peanuts, chopped
• 11/2 ounces shallots, chopped
• 11/2 tablespoons sunflower oil
• 1/4 teaspoon oregano
• 1/4 teaspoon sage
• 1/2 teaspoon salt

Serves I

Arugula Orange Pepper Salad

Arugula Orange Pepper Salad

• 1 cup sliced red, yellow and orange bell peppers • 1 cup sunflower sprouts • 1 cup torn arugula • 3/4 cup chopped fresh Italian parsley

• 1 cup shredded beets, steamed 15 minutes • 2/3 cup shredded carrots • 1 cup chopped fresh yellow tomatoes • 2 seedless oranges sliced

Combine all the ingredients in a large salad bowl, adding the tomatoes last as a garnish. Serve with a vinaigrette or light lemon dressing. Serves 2

Cucumber Mint Soup

Cucumber Mint Soup

2 cucumbers (1 cup juice) 4 stalks celery (1 cup juice) 1 cup plain soy yogurt ½ cup chopped peeled cucumbers 2 teaspoon finely chopped fresh mint 2 teaspoons chopped fresh parsley ¼ cup diced red bell pepper or pomegranate seeds, as garnish 2 Sprigs fresh mint, as garnish

Separately juice the cucumbers and celery. Set aside 1 cup of the cucumber juice and 1 cup of the celery juice. In a medium-sized mixing combine the juices, yogurt, cucumber, mint, and parsley. Blend with the whisk until creamy. Garnish with the diced red pepper and mint sprigs.

Serves 2

Chilled Cherry Soup

Chilled Cherry Soup

1 cup apple juice ½ cup pitted, unsweetened cherries 1 cup unsweetened soy milk 1 cinnamon stick 1 cup Coconut Milk

Combine all the ingredients except for the cinnamon stick in a blender and process on high speed until smooth. Pour the mixture into a medium-size saucepan, and the cinnamon stick, and bring to a simmer over medium to low heat. Cook an additional 2 to 3 minutes, until thick. Removed cinnamon stick. Chill 1 to 2 hours. Serve cold.

Yield 2 Servings

Rio Refresher

Rio Refresher

• 4 ounces soy milk (unsweetened)
• 11/2 ounces apple cider
• 11/2 ounces Brazil nuts, chopped
• 11/2 tablespoons almond syrup • 1/2 tablespoon soy oil • pinch of cinnamon

Combine all ingredients in a blender and blend for 2 to 3 minutes or until smooth. Serves I

Papaya-Pineapple Shake

Papaya-Pineapple Shake

2 cus soy milk ½ cup chopped papaya

1 banana ¼ cup drained pineapple chunks ½ teaspoon lemon extract 1 cup ice cubes 1 tablespoon Protein Powder 1 tablespoon Flax seed oil 1 tablespoon Friendly Fiber

Combine all the ingredients in a blender and blend until smooth.

Serves 2

Pretty Parfait

Pretty Parfait

1 cup fresh pineapple (if canned, use unsweetened and drain) 1 cup papaya raspberries, fresh or frozen (without sugar) raisins and walnuts for garnish

Place the pineapple in the blender and puree. Pour into a bowl. Puree the papaya the same way. Using a parfait glass or any clear dessert glass or cup, pour in pineapple till the glass is one-quarter full. Now pour or spoon in papaya puree till the glass is half full. Continue layering. Top with fresh raspberries and the raisins and walnuts. Serve as is or chill and serve-chilling improves the flavor.

Makes 4 to 6 parfaits.

RAW Blueberry Jello

Combine all ingredients in food processor and pour into single serving mold. Increase recipe amounts for larger molds. Allow to sit for 1-2 hours. Turn mold upside down onto serving dish. Serve with lime wedges and mango and peach bites.

Makes 1 Serving

Coconut Cherry Ice Cream

Coconut Cherry Ice Cream

Combine Coconut Milk, 3 tablespoons of Agave, 1 teaspoon of Vanilla Extract and ½ teaspoon of Stevia in blender. Blend and set aside in separate dish. Combine Black Cherry Concentrate, Blueberries, remainng Agave, Vanilla Extract and Stevia. Blend and set aside. Pour Coconut mixture into ice cream maker. When Coconut mixture becomes ice cream add Black Cherry mixture. Serve when both are transformed to ice cream.

Makes 1 Qt.