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.