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.

Apple Blintzes

Serves 6-10

Crepe wrap
4 medium fuji apples, cored
3 tbsp psyllium husk powder
2 tsp cinnamon powder

Process all ingredients food processor except the psyllium husk powder until it becomes a thin applesauce, scraping down the sides of the food processor with a spatula as needed. Add the psyllium husk powder, puree for 10 more seconds, and then quickly spread the mixture into a large dehydrator sheet. Dehydrate at 110 for 4-6 hours, flipping the sheet over after 2-3 hours. The sheet should be moist but also hold together when lifted by the corners. Slice the apple sheets into 3"-6" square pieces, depending on the desired blintz size. To store, place in airtight tupperware container in cabinet - refrigeration will make the wrapper chewy and tough.

Cream filling
1 cup raw macadamia nuts
½ cup medjool dates, pitted
2 tsp vanilla extract, powder, or fresh bean
dash sea salt
up to ½ cup water

Puree all ingredients in a food processor except water until a dough is formed, scraping down the sides of the food processor with a spatula as needed. Slowly add water as needed until the mixture reaches the consistency of a smooth pudding, thick enough able to hang upside down from a spoon.

To assemble, place a dollop of cream filling in the center of the apple square. Roll the wrapper diagonally and secure the corner using a tiny drop of filling. Serve immediately.

Sunflower Mango Sandwich with Almond Mayonnaise

Serves 4-8

Sunflower Onion Bread
6 cups raw sunflower seeds, soaked overnight and rinsed (optional: sprouted for 1-3 days)
2 cups raw soaked flax seeds, soaked overnight and rinsed
3 large yellow sweet onions, sliced very thinly and then chopped into 1-inch pieces
1 large jalapeno pepper, seeds removed
dash sea salt
nama shoyu (raw soy sauce) or Bragg's amino acids, to taste
assortment of vegetables such as bell pepper, zucchini, carrots, green onions, garlic, and tomatoes
assortment of small amounts of fresh herbs such as rosemary, sage, marjoram, thyme, oregano, and basil

Process all ingredients except sea salt and soy sauce in food processor until it becomes a thin dough, which may take several batches. Combine all batches into a large mixing bowl and add sea salt and soy sauce to taste. Note that the mixture should be under-salted to compensate for the concentration of flavors during dehydration. Spread dough evenly on dehydrator trays and dehydrate for 8-16 hours, depending on the desired crunch.

Almond Mayonnaise1 cup raw almonds, soaked overnight and rinsed
1 clove garlic, or to taste
2 tsp garlic and/or onion powder, or to taste
3 tbsp olive oil
3 tbsp fresh lime juice
¼ cup water
dash sea salt


Blend all ingredients in a blender, pulsing at first and working the blender up to full speed, adding more water and pushing the mixture down the sides with a spatula as needed to create a cream. Adjust garlic and sea salt to taste.

Vegetable Filling
mango, sliced, salted and dipped in sesame seeds
mushrooms, marinated in olive oil, soy sauce and black pepper
tomatoes, sliced
avocado, sliced
red bell pepper, julienned
sprouts such as sunflower, alfalfa, pea, mung bean, and/or clover
baby greens such as arugula, kale and/or spinach

Vegetable Koftas in Curry Sauce

Serves 2-4

Kofta 1 cup raw walnuts
6-8 medium dates, pitted
2 tbsp coriander, or to taste
1 tbsp garam masala, or to taste
1 tbsp cumin, or to taste
1 cup carrots
1 cup fresh or frozen peas
1 medium yellow or white onion
1 tsp sea salt, or to taste
½ cup flax seed powder

Curry Sauce ½ cup raw macadamia nuts
¼ cup olive oil
¼ cup water
2 tbsp fresh ginger
1 tbsp fresh garlic
3 tbsp fresh lime juice
1 tbsp curry powder (optional)
1 tbsp minced dried onion
1 tbsp jalapeno or chipotle pepper, or to taste
1 tbsp sea salt, or to taste

Puree all kofta ingredients except peas in food processor until the mixture is finely chopped but not smooth, scraping sides of processor as needed. Place in mixing bowl, add peas, and mix thoroughly, adjusting spices to taste. Using a small ice cream scoop, place balls of the mixture on a dehydrator sheet. Dehydrate 4-5 hours or until it holds together when picked up. The center of each ball should be moist, and the peas should remain tender. Set koftas aside to cool.

Add all sauce ingredients except oil to a blender and process until smooth, adding the oil slowly as needed to keep the mixture flowing. Adjust the curry and salt to taste, and pour into a small casserole dish. Submerge the koftas in the curry sauce and refrigerate for at least 15 minutes.

To serve, place the casserole dish in the dehydrator for 1 hour to warm the sauce, and garnish with chopped cilantro.

Tomato Bruschetta

Serves 2-4

Bruschetta
2 whole heirloom tomatoes, diced
8 sprigs fresh basil, diced
3 tbsp fresh lime juice
3 tbsp olive oil
dash black pepper
dash sea salt
dash fresh thyme

Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil

Puree all cracker ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.

Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces.

Combine all bruschetta ingredients in a bowl, let sit for 5 minutes, and serve with crackers.

Blueberry Pudding

Serves 2-4

1 lb fresh blueberries
½ cup fresh young coconut meat
handful of raisins

Blend all ingredients and serve immediately.

Donuts

Serves 4-6

Donuts
1 cup raw almonds, soaked overnight
4 large medjool dates, pits removed, soaked overnight
½ cup shredded baby zucchini
1 tsp vanilla extract
1 tbsp powdered nutmeg
2 tbsp powdered cinnamon
dash sea salt

Toppings
¼ cup lucuma or mesquite powder mixed with 2 tbsp cinnamon
¼ cup cocoa powder mixed with 2 tbsp powdered raw palm or coconut sugar
¼ cup shredded dried coconut

Place soaked almonds in food processor and blend with an s-blade until very fine but not a paste. Add the rest of the dates, salt, vanilla, cinnamon, and nutmeg while the processor is on. Continue blending until the mixture becomes uniform and sticky like a wet dough.

Remove the almond/date mixture from the food processor and mix with the shredded zucchini in a bowl using your hands or a large spatula. Adjust the spices to taste.

Roll the mixture into small balls, then flatten and poke a hole in the center of each to resemble a small palm-sized donut. Gently place the donut in a shallow bowl of any topping and cover all sides. Dehydrate at 110˚F for 1-3 hours or until the the outside of the donut is dry, solid, and able to be picked up without crumbling.

Marinated Kale Salad

Serves 2-4

Salad
1 large bunch fresh flat-leaf kale
3 tbsp soy sauce
3 tbsp freshly squeezed orange juice
3 tbsp freshly squeezed lime juice
olive oil
sea salt

Garnish
fresh-ground pepper
raw sunflower seeds
tomatoes
slivered almonds
diced avocado
raisins

Wash kale leaves and remove woody part of stems. Stack several leaves together and roll tightly; slice crosswise into very thin strips. Place sliced kale in large salad bowl; toss with soy sauce, drizzle of olive oil and sprinkle of sea salt. Marinate 1 hour or up to 1 day ahead. Top with raw sunflower seeds, tomato wedges, sliced green onions, and/or raw almonds.

Zucchini Pesto Pasta

Serves 6-8

Pesto
¼ cup olive oil (to start)
1 large bunch fresh basil
1 sprig fresh rosemary
1 cup raw macadamia nuts
6 large cloves garlic
1 cup raw walnuts
1 tsp raw honey or agave nectar

Put oil, basil and macadamias into food processor; pulse until smooth, adding more olive oil in a thin stream, as necessary. Add peeled garlic and pulse again until smooth. Add rosemary (save small sprigs for garnish), walnuts and honey or agave nectar. Pulse until smooth, adding more olive oil in a thin stream if necessary.

Zucchini Pasta
1 small zucchini or summer squash per person (about 8 inches long)
2 tbsp olive oil
dash sea salt
12-14 thin slices of fresh tomato

Peel zucchini with vegetable peeler; discard peel. Continue to use peeler lengthwise on the zucchini, placing strips in medium bowl. Stop when you get to the heart of the zucchini, where the seeds are. Drizzle olive oil over zucchini strips and add a bit of sea salt; toss and let rest 5 minutes.

To assemble, place 1-2 slices tomato on plate, add a mound of zucchini pasta and top with pesto and small sprig of rosemary.

Basil Pesto-stuffed Cherry Tomatoes

Makes 20 stuffed tomatoes

Basil Pesto
1 cup macadamia nuts
1 cup pine nuts
4-6 cloves garlic, or to taste
sea salt and ground pepper, to taste
2 cups fresh basil leaves
juice of 1 lemon (about 2 tbsp)
½ cup olive oil, separated

20 grape or small cherry tomatoes

Puree all ingredients except tomatoes with ¼ cup olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Continue blending until no chunks of nuts are visible. Stuff grape or cherry tomatoes with pesto, removing pulp of tomatoes if desired. If tomatoes are large, they can be cut in half.

Variations: a white pesto can be prepared by leaving out the basil leaves. Also, spinach, cilantro or arugula can be used in place of the basil.

Macadamia Cookies

Makes 1 dozen cookies

1 cup raw macadamia nuts
3 tbsp raw agave nectar
dash sea salt
dash of each: hazelnut extract, almond extract, coffee extract, vanilla extract

Puree in food processor until consistency of peanut butter. Form into small balls and flatten with a fork onto dehydrator sheets; dehydrate 2-4 hours and serve warm.

Brazil Nut Hummus with Rosemary Crackers

Serves 4-6

Hummus
2-3 medium-sized yellow or green zucchini, peeled and coarsely chopped
¾ cup raw brazil nuts
¼ cup raw tahini
3-4 cloves garlic, or to taste, peeled
juice of 3 medium lemons (about 1/3 cup)
2 tsp powdered cumin (or to taste)
½ tsp sea salt (or to taste)
½ jalapeno pepper, seeded (optional)
¼ cup olive oil, separated

Puree all ingredients with 2 tbsp olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Puree until no chunks of nuts are visible. Refrigerate 2 hours or overnight (keeps up to 2 days in refrigerator). Makes about 3 cups of hummus.

Serve with buckwheat crackers, apple wedges and/or carrot slices and garnish with olive oil, paprika and minced parsley.

Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil

Puree all ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.

Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces and serve.

Mushroom Eggplant Soup

Serves 6-8

Soup
marinate in separate bowls in raw soy sauce just to cover overnight:
1 medium-sized eggplant, peeled and finely cubed
1 large sweet yellow onion, thinly sliced
8-10 crimini or button mushrooms, thinly sliced

In a large bowl or saucepan, combine the following:

4 cups very hot tap water (not boiling)
1 tbsp herbamare salt substitute

Drain marinated onions (save marinade) and add to hot water mixture; let cool about 5 minutes. Drain remaining vegetables (again, saving marinade) and add to water and onion mixture.

Flavoring mix
¼ cup brazil nuts
2 cloves garlic
1 pkg fresh poultry rub mix (combination of thyme, marjoram, rosemary, sage and basil – about 4 tbsp total)

Puree all above ingredients in a food processor until a sandy texture is achieved. Add to water/vegetable mixture. Let cool another 5 minutes.

Add about 1 cup reserved marinade and about 2 tbsp olive oil to soup; season with additional salt substitute and ground pepper to taste. The soup may be prepared up to 24 hours in advance and held in refrigerator, but bring to room temperature at least 3-4 hours before serving in heated bowls.

Serve soup in heated bowls.

Cucumber Ravioli with Marinara Sauce

Serves 6-8

Filling
½ lb raw macadamia nuts
1½ cups raw walnuts
3 carrots
¼ cup olive oil
dash sea salt
dash black pepper
1 sprig each of fresh oregano, thyme and rosemary

Place macadamias, walnuts, carrots and olive oil in food processor. Pulse until coarsely chopped. Add herbs, plenty of salt and fresh-ground pepper; pulse until smooth and the mixture pulls away from sides of processor, adding more olive oil in a thin stream as needed. Season to taste.
Peel the cucumber, then slice very thin on the diagonal. Marinate slices in a drizzle of olive oil and fresh-ground pepper for 10 minutes.

Marinara
¾ cup sun dried tomatoes, rehydrated in olive oil
1 large fresh tomato
1 sprig fresh rosemary
2 tbsp olive oil
dash sea salt

Place all marinara ingredients in bowl of food processor; pulse until creamy. Add a tiny bit of sea salt to taste.

To assemble, place a 1” ball of filling between two slices of cucumber, flattening it a little. Top with marinara sauce and serve immediately.