1 c. raw unsoaked walnuts
3/4 c. medjool pitted dates
1/4 c. coconut milk (make by blending coconut and water and straining thru cheesecloth)
4 T carob
4 T honey
dry coconut left from making coconut milk

Blend all ingredients in food processor. Refrigerate until cold. Roll into balls and roll into shredded coconut.

- from Denise Thomas, Raw Foodist (adapted from "Sergei's Amazing Truffles" from "12 Steps to Raw Food" by Victoria Boutenko)

* Caroline. He made this recipe but substituted agave nectar for the honey to make it truly vegan

peeled eggplant
sliced to about 1/2" slices but really a little thinner, as you don't want to take forever, or make too thin where it falls apart....give it your eye guess I suppose

On teflex sheet put your sliced eggplant..
on eggplant...drizzle olive oil

You can put the It. seasonings here now...

Then in any order: red/yellow peppers, diced or sliced, then olives, diced or sliced, fresh basil...(think fresh is a key so the other stuff you can fake, but not the "fresh" basil). Cut the basil up and sprinkled nicely on the top...then placed fresh slices off tomato on top with some more seasonings under it. Red pepper hot chili seeds or pinch cayenne for zing. Tomatoes for the moisture on top. Top after it comes out of dehydrator with a raw cheese (grated walnut)or even pine nuts ground and sprinkled on top. Why not? Use imagination as your creation evolves!

Place in dehydrator several hours (maybe 4) and when it gets soft I call it ready.

Whatever veggies you love put them on.

- from RawFoodSupport.com

Spaghetti

Use a Spiral Slicer (Saladacco) on a zucchini to create scrumptious angel hair pasta. That's it, add nothing to it.

This is as close to the real thing as it gets!

Tomato Sauce

15 cherry tomatoes
4 baby carrots (or two full-size carrots)
2 T. olive oil
2 T. Tamari Soy Sauce
oregano, salt & pepper & spices to taste

- From Michelle Reeves, From SAD to RAW

1 cup medjool dates and a vanilla bean cut into pieces
(soaked in just enough water to cover overnite to soften)
3/4 cup raw cashew butter
1 cup raw cacao powder
(peel and dehydrate cacao beans then grind up to a powder)
3/4 c. raw carob
1/2 c. raw mesquite
1 T. coconut oil
splash of agave nectar
pinch of salt

Blend all the ingredients in a powerful blender (I use a K-Tec) until it is a smooth batter. Line a glass baking dish with wax or parchment paper and pour on the batter. Freeze for a few hours, take out of freezer to cut into squares and put back into freezer. The next day its ready and kinda solid. It starts to get really gooey as it thaws so I just pull a piece out of the freezer when I want to eat one. Really yummy!

These are not exact measurements as I just tend to eyeball all the ingredients:

- From Shayla

Basil, to taste
1 c. Brazil nuts
1/2 soft, pitted dates
1 c. pine nuts or macadamia nuts
2 T. cold-pressed olive oil
3 T. cold-pressed olive oil
oregano, to taste
salt, to taste
salt, to taste
A bunch of fresh spinach leaves
1/2 to 1 jar of sun dried tomatoes
2-3 fresh tomatoes

Noodles: Clean spinach leaves

Marinara Sauce: Add jar of sun dried tomatoes blended with fresh tomatoes, Italian herbs such as basil, oregano, salt, olive oil, soft pitted date, ...blend.

Cheese: Put pine nuts or macadamia nuts, brazil nuts in a food process or blender with salt and garlic.

Layer in a glass lasagna pan: spinach leaves first, then the red marinara sauce, last the white nut cheese. Do another layer. Drizzle cold-pressed olive oil over the dish.

(Optional: use thin zucchini slices for the noodles, squeezing some lemon and drizzling olive oil to soften the zucchini.

- by Laughin Mother

JUICE (or BLEND)
4 tomatoes
1/2 cucumber
1/4 red pepper
2 stalks celery
1 Tbsp Nama Shoyu or 1 tsp Celtic sea salt.

GARNISH with
2 Tbsp. diced avocado
2 tsp. chopped basil leaves
2 tsp. diced red bell peppers

Pour into serving bowls and eat immediately!

- from Gazpacho Express in "Juicing for Life"

7 avocados, mashed
5 roma tomatoes, chopped
1 green bell pepper, chopped
1/4 bunch of cilantro, finely chopped
juice of two limes
1/2 tsp celtic sea salt/ real salt/ himalayan salt
1/4 - 1/2 tsp cumin
1/4 - 1/2 tsp white pepper
1/4 - 1/2 tsp cayenne
paprika (sprinkled on top of finished guacamole)

Mix with wooden spoon.

- from Michelle Reeves, From SAD to RAW

1 young coconut
1/2 ripe pineapple
raw agave nectar or honey
hand full of frozen green grapes
ice cubes

Cut the young coconut open, pour the water in a blender. Spoon the coconut meet out and add to the coconut water.
Cut 1/2 pineapple in pieces and add in the blender. Sweeten as much as desired with raw agave nectar and/or honey, add grapes and ice and blend well.

- Chaitanya dasa

Preparation
FOR THE BASE

1c cashews or pecans or macademia nuts
2T agave
1/4c coconut oil
2t vanilla extract
¼t himalayan salt
2t lemon juice

* First process cashews to flour.

* Add remaining ingredients and process again.

* Press into the bottom of 9" springform pan and place in fridge whilst working on filling.

FOR THE FILLING

3c cashews or other nuts, soaked
1c coconut oil
1/2c lemon juice
1/2 vanilla bean
1/2t salt
3/4c agave nectar
1 1/2c pomegranate juice
1/2c beetroot juice (optional, just for colour)

* Blend all ingredients in a high speed blender under smooth.

* Pour on top of the base.

* Place in the freezer to set. Once it's set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

FOR THE CLEMENTINE GELATO

2c cashews
½c coconut butter/oil
¼c agave nectar
1t vanilla extract
3c almond milk
(1 cup sprouted Almonds, 3 cups water,1 t raw honey
Blend all together in blender until smooth. Strain through a fine strainer and chill.)
1c clementine or orange juice
2t clementine or orange zest
Pinch Himalayan salt

* Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your clementines weren't that sweet.

* Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

From Chef Russell James therawchefblog.com

COME DISCOVER ancient wisdom and the latest findings from the greatest minds in healthy eco-living. Features include: 100 Dynamic Speakers, Fascinating Health Seminars, World Class Music, 250 Educational Vendor Booths, Creative Children's Program, Chocolate Emporium, Raw Restaurant Food Court, Raw Vegan Demos & Tasting Parties, Outdoor and Indoor Main Stages, Discovery Dome, Art Garden, Music, Dancing, Poetry, Theatre, Sacred Exercise Area Yoga, Meditation Circle, Leadership Sharing Circle, Nature Trails, Fantastic Foods and Fabulous Friends! Three Organic Raw Vegan Meals included for the full weekend.

Click banner to enter!