Zucchini Basil Wraps

• 3 cups chopped zucchini
• 1 young coconut, flesh from
• 3/4 cup ground flax
• 12 leaves fresh basil
• pinch Himalayan Salt
• pinch ground pepper
• black sesame seeds

1. Place all ingredients except black sesame seeds in blender.
2. Blend until smooth.
3. Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes.
4. Sprinkle sesame seeds on top.
5. Dehydrate at 115 for 3 hours. When tops are dry, peel off of sheet and dry until bottoms are dry to the touch but still pliable.
6. Cut into 5″ squares. Makes 12.

Spinach Cream Dressing

• 1 cup macadamia nuts
• 1/2 cup water
• 1 cup young Thai coconut flesh
• 1 clove garlic
• 2 cups spinach, raw
• 1/2 lemon, juice
• pinch Himalayan Salt
• pinch pepper

1. Place all ingredients in high-speed blender and blend until smooth.

Assembly:

• 2 carrots, cubed
• 2 cucumbers, cubed
• 2 avocados, cubed
• 2 tomatoes, cubed
• 1 cup jicama, cubed

1. Mix all vegetables together.
2. Add spinach cream to the mixture by spoonful. (to taste). Combine.
3. Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up.

Makes enough filling for 4 to 6 wraps.

Raw “BLT’s”

Honey Wheat Bread:

• 2 cups wheat berries, sprouted and ground into flour
• 1 cup zucchini puree
• 1 apple
• 1 tablespoon honey
• 1 cup ground flax

1. To make flour: Soak wheat berries for 24 hours, then rinse 2 x a day until small tails sprout. Dehydrate at 116 degrees until dry. Grind into flour.
2. In food processor, place apple, zucchini puree and honey. Process until a puree is achieved.
3. Mix together flour and ground flax.
4. Stir puree mixture into flour mixture.
5. Spread 1/4 inch thick on non-stick dehydrator sheets. Score mixture into bread sized squares. Dehydrate at 140 degrees for 1 hour, turn down heat and dehydrate at 116 degrees until tops are dry.
6. Flip over, remove non-stick sheet and continue to dry. You want to make sure the bread dries but stays soft so, check and don’t over dehydrate.

Avocado Butter

• 2 avocados
• 1/2 cup cashews, soaked until soft
• pinch Himalayan salt
• pinch black pepper
• pinch ground chipotle

1. Place all ingredients in food processor and pulse until well blended.

Eggplant Bacon See Recipe: Eggplant Bacon

Assembly

• Raw Honey Wheat Bread
• Cashew Butter
• Tomato
• Lettuce
• Eggplant Bacon

Layer ingredients on bread to create sandwich!

Zucchini Corn Cakes with Cilantro “Cream”

• 2 cups shredded zucchini (approx 2 medium zucchini)
• 4 ears fresh corn
• 1 clove garlic
• 1/2 teaspoon dried mustard
• 1/8 teaspoon white pepper
• pinch salt (I use Himalayan  salt)
• 1/2 cup flax seeds, ground fine

1. Place grated zucchini in bowl, set aside.

2. With a sharp knife, cut kernels off of the ears of corn. Set 2 cups aside. Place remaining 2 cups in food processor.

3. Add to the food processor: garlic, dried mustard, white pepper and pinch of salt. Process until corn turns to a liquid mash.

4. Add ground flax seeds and pulse until combined. Do not over mix.

5. Add to zucchini along with the remaining 2 cups of corn.

6 Shape into patties about 1/2 inch thick and 4 inches across.Place on non-stick sheets.

7. Dehydrate for 1 hour at 140, transfer to screens and reduce heat to 115 and dehydrate for 5-6 hours. The outside should be crispy but the insides still a little moist.

8. Top with cilantro cream.

Cilantro Cream

• 1 cup cashews, soaked until soft
• 1/2 cup young coconut flesh
• 2-3 tablespoons coconut water (from young coconut)
• 1 small garlic clove
• pinch himalyan salt
• pinch pepper
• 2 teaspoons fresh cilantro, chopped fine

1. Combine cashews, coconut, coconut water, garlic salt and pepper in vitamix.

2. Blend until very smooth.

3. Stir in chopped cilantro by hand. (do not do this in the vitamix)

Stuffed Avocados with Chipotle “Mayo”

• Chipolte Mayo (recipe: HERE)

• 3 Avocados

• 1 cup Jicama, diced
• 1/2 cup Celery, diced
• 1 1/2 cups Cherry Tomatoes, chopped
• 1 cup Sunflower Seeds
• 1/2 cup Sweet Onion, diced

Make chiptole mayo and set aside.

Slice avocados in half, remove pit and set aside. Combine diced jicama, celery, cherry tomatoes, sunflower seeds and chopped onion. Stir in 1/2 to 1 cup of the chipotle mayo. Spoon into avocado halves.

Mushroom Walnut Veggie Burgers

• 2 C Carrots, grated
• 2 C Portobello Mushrooms, chopped fine
• 1 C Onion, chopped fine
• 3/4 C Celery, diced
• 1 C Walnuts, soaked and ground fine while wet
• 1/2 C Pumpkin Seeds, soaked and ground fine while wet
• 1/4 C Water, filtered
• 1/4 C Nama Shoyu
• 1 t. Sage
• 1 t. Marjoram
• 1 t. Thyme
• 1 C Oat Flour, raw OR 3/4 C Flax, ground

1. Combine carrots, mushrooms, celery, and onion.

2. Stir in walnuts and pumpkin seeds, combine well.

3. Combine water and nama shoyu, mix into veggie/nut mixture

4. Add herbs, stir well.

5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)

6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Makes 8 – 9 Burgers.

Chef’s Notes: Wondering why we start the dehydration at 140? Yes it is still raw.  Click here: Dehydration

Sun Dried Tomato and Veggie “Pasta”

Marinated Mushrooms

• 2 C Mushrooms
• 3 T Nama Shoyu
• 3 T Olive Oil
• 1 T Agave (optional)

Slice mushrooms. Mix together nama shoyu, olive oil and agave (if desired). Poor over mushrooms, stir to combine. Let sit to marinate for at least 3-4 hours in the refrigerator.

Sauce

• 1/2 C Sun Dried Tomato Spread (for recipe click: HERE)
• 1/4 C Filtered Water
• 1 C Pea Pods, chopped
• 1/4 C Sun dried Tomatoes, chopped
• 2 Scallions, thinly sliced
• 2 Yellow Squash

Add water to sauce, whisk to thin out. Add chopped veggies and mix together. Make noodles with spiralizer or by thinly slicing squash. Top noodles with sauce. Serves 4.

Chef’s Note: You can add tons of veggies to this sauce. Other favorites are broccoli and tomatoes.

Pea Pods with Sun Dried Tomato Spread

• 1 C Cashews
• 1/2 C Pine Nuts
• 1/4 C Sun Dried Tomatoes (soft)
• 1/2 Lemon
• 1/2 Shallot (about 2 T)
• 1 Clove Garlic
• Pinch Celtic Sea Salt
• 1 C Fresh Pea Pods, split

Soak cashews and pine nuts until soft (at least 2 hours). Combine with the rest of the ingredients in food processor and process until smooth. Pipe into split pea pods.

Chef’s Note: You will have left over spread. It will keep in the refrigerator for at least 3-4 days. You can use this for the pasta recipe that will post tomorrow!

Stuffed Mushrooms

Ingredients:

• 4 C Mushrooms, divided
• 1/4 C Olive Oil
• 1/4 C  + 2 T Nama Shoyu (divided)
• 1 T Agave (optional)
• 1 C Pumpkin seeds (soaked for 3+ hours)
• 1 C Sunflower seeds (soaked for 3+ hours)
• 1 T Water
• 1 Clove Garlic
• 1 Shallot
• 1/4 C Parsley
• 1 T Tarragon
• 1 T Thyme
• Pinch Salt
• Pinch Pepper

For the Marinated Mushrooms:

1: Remove the stems and gills from 2 cups of the mushrooms

2: Combine Nama Shoyu, Olive Oil and Agave

3.  Place mushrooms and marinade in bowl, coat to combine. Let sit, stiring occasionally for at least 3 hours.

Filling:

1. Finely chop garlic and shallot in food processor. Remove to bowl.

1. Place 2 C Mushrooms in food processor. Pulse until they are finely chopped. Put in bowl with garlic and shallots.

2. Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.

4. Stir in remaining ingredients, spoon into drained, marinated mushroom tops. Sprinkle tops with more tarragon.

Chef’s Notes: You can start the mushrooms marinating and the seeds soaking at the same time, about 3 hours prior. You will want to pat the mushrooms dry or they will be too oily.

Tarragon Mushroom Tart

Crust:

• 1 C Almonds
• 1 C Pine Nuts
• 1/4 C Hemp Seeds

Cover pine nuts and almonds with water and set aside to soak for 2-3 hours. Drain, place in food processor. Process until fine. Add hemp seeds, salt and pepper. Process to combine. Place in tart pan and dehydrate 3-4 hours or until dry. You can start the dehydration process at 140, turning down to 115 after 30 minutes.

Marinated Mushrooms:

• 2 C Mushrooms, sliced
• 1/4 C Olive Oil
• 1/4 C Nama Shoyu
• 1 T Agave

Combine olive oil, nama shoyu and agave. Pour over mushrooms. Marinate overnight in the refrigerator. Drain before using.

Filling:

• 2 C Cashews, soaked until soft
• 1/4 C Dry White Wine
• 1 T Olive Oil
• 1 T Water
• 3 T Shallot, diced
• 1 T Tarragon
• pinch of white pepper
• pinch salt

• 2 C Marinated Mushrooms
• 1/4 C Scallions

Place cashews, wine, shallot, water, olive oil and pepper in food processor and process until smooth. Stir in mushrooms, tarragon, and scallions. Spread into tart shell and refrigerate until set.

Chef’s Notes: You should start this the night before. Marinate the mushrooms, and start soaking the nuts. The crust can be made first thing in the morning, the rest of the tart, about two hours or more before serving. You can substitute 1 T lemon juice plus 3 T water for the wine. I used a 4 x 14″ Tart pan. Makes 6 servings.

Spicy Veggie “Stir Fry”

Rice:

• 2 C Chopped Parsnips
• 2 Carrots
• 1/2 C Pine Nuts
• 3/4 C Broccoli, Chopped
• 1/2 C Mushrooms, sliced

Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms. (mushrooms not pictured)

Stir to combine.

Sauce:

• 1/4 C Olive Oil
• 1/3 C Sun dried Tomatoes (soft)
• 1 t. Chili Peppers (dried)
• 1 1/2 t. Curry Powder
• 1 T Nama Shoyu
• 1 T Agave (Optional)

Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”.