Tacos with Sour Cream and Guacamole

Serves 2-4

Taco Filling
1 cup sunflower seeds (soaked or sprouted)
¼ cup walnuts
2-3 cloves garlic, or to taste
sea salt, cumin, coriander, chili powder and black pepper, to taste
¼ cup sundried tomatoes (soaked in oil or water)
2 tbsp lime or lemon juice
¼ cup olive oil (if tomatoes are not soaked in oil)
¼ cup water (if sunflower seeds are not soaked)

Cashew Sour Cream
1 cup cashews
¼ cup lime or lemon juice
2-3 cloves garlic, or to taste
¼ cup water
sea salt, to taste

Guacamole
2 medium-sized avocados, peeled
½ tsp sea salt
2 tbsp lime juice
2 tbsp fresh cilantro, de-stemmed
2 large tomatoes, diced
1 small onion, diced

Add all taco filling ingredients to a food processor using the S-blade and puree until it forms a ball, scraping down from the sides occasionally.  Add the sour cream ingredients to a blender and liquify.  Mash the guacamole ingredients together in a bowl.  Fill a Romaine lettuce leaf with the taco filling, then top with sour cream and guacamole.  Add other toppings such as sliced tomatoes, salsa, corn, shredded lettuce, black olives, red or green peppers, and hot sauce.

Orange Julius

Serves 2

4 cups freshly squeezed orange juice
¼ cup raw almonds
2 tbsp agave nectar

Combine 1 cup of orange juice in a blender with the almonds and agave nectar.  Pulse the blender on low until the almonds are creamy, then gradually turn up the blender to its highest speed until the mixture is smooth.  Once the almonds have been completely blended, slowly add the rest of the orange juice and continue blending for another 15 seconds on high.

Moo Shu Vegetables with Scallion Pancakes

Serves 4

Pancakes
4 cups zucchini or young coconut meat, roughly chopped
6 scallions, roughly chopped
1 tbsp powdered psyllium husk
1 tbsp olive oil
dash of sea salt

Filling
2 cups shredded broccoli slaw, napa cabbage, or bok choy
1 cup shredded mushrooms
2 tbsp almonds, soaked overnight and finely chopped
2 tbsp powdered chinese 5-spice


Marinade
1 cup raw soy sauce (nama shoyu, wheat-free tamari, or coconut aminos)
1 cup raw sesame oil
2 tbsp fresh ginger
1 tbsp fresh garlic

Combine all pancake ingredients except psyllium husk in a food processor and blend until creamy, scraping the sides as necessary. Add the psyllium husk powder, pulse for 10 seconds, and quickly spread the mixture evenly and thickly onto a dehydrator sheet. Dehydrate at 110˚F for 4-6 hours or until firm, flipping them after the top is dry.

Process all marinade ingredients in a blender until smooth. In a small bowl, thoroughly mix the marinade with the filling and dehydrate in the bowl at 110˚F for 2-3 hours or until soft.

Cut pancakes into squares, generously fill with vegetables, and roll while tucking the left and right ends. Serve immediately.

Chive Cream-stuffed Endives

Serves 4

4 medium endives, roots removed and peeled apart into spears

Filling
2 cups brazil nuts, soaked overnight and rinsed
¼ cup lime juice
¼ cup chopped fresh chives
¼ cup olive oil
3 tbsp chopped dried chives
sea salt, to taste

Combine all ingredients except dried chives and salt in a food processor and blend until smooth, pushing down the sides with a spatula and adding small amounts of water as needed. Place in bowl and fold in dried chives and salt to taste.

To assemble, place a small amount of the filling inside the endive spear and garnish with red pepper, mushrooms, and/or sunflower sprouts.

Taboulleh

Serves 4

2 cups quinoa, soaked overnight and sprouted for 1-2 days (rinsing twice per day)
2 large cucumbers, peeled and chopped
6 large tomatoes, chopped
2 cups fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup green onion, minced
¼ cup olive oil
¼ cup lime and/or lemon juice
sea salt, to taste
black pepper, to taste

Combine all ingredients in large bowl and serve immediately.

Lava Soup

Serves 1

2 cups fresh carrot juice
1 avocado, peeled and pitted
garlic, ginger, jalapeno, and sea salt to taste

Lightly blend all ingredients until slightly chunky. Garnish with red onions, red pepper, shredded coconut, sliced mushrooms, and/or olive oil.

Coconut Dolmas

Serves 8

Wrapper
24 fresh grape leaves, soaked in salt water overnight and rinsed
note: substitute thoroughly rinsed jarred organic leaves if fresh leaves are not available

Filling
4 cups finely shredded dried coconut, soaked overnight and gently pressed to remove excess water
½ cup green and/or black olives, pitted and chopped
½ cup sundried tomatoes
½ cup fresh spring onions, chopped
½ cup pine nuts
½ cup dried black currants or raisins, soaked overnight
½ cup fresh lemon juice
½ cup olive oil
Finely minced fresh jalapeno pepper or chili flakes, to taste
Black pepper, to taste
Sea salt, to taste

Combine the filling ingredients in a large bowl, stir thoroughly, and marinate for at least 1 hour.

To assemble, cover the bottom of a shallow casserole dish with a mixture of olive oil, lemon juice and black pepper. Spoon a small amount of filling into the closest side of a grape leaf and roll, tucking the sides in after the first roll. Lay the open side down in the casserole dish, stacking as necessary. After all the leaves have been filled, place in the refrigerator for at least 20 minutes to seal them closed.