RAW ZUCCHINI NOODLES WITH SUNDRIED TOMATO SAUCE

Make zucchini noodles with spiral slicer or vegetable peeler

SAUCE

4 ripe tomatoes, chopped
6 sun dried tomatoes, soaked for 10 minutes
1 bunch fresh basil
1/4 cup pine nuts
1/4 cup nutritional yeast
grape tomatoes for garnish

In a food processor, process tomatoes, olive oil, sundried tomatoes, nutritional yeast and basil until you have a chunky sauce.  Pour over noodles and garnish with additional basil and cherry tomatoes.

Raw Broccoli and Avocado Mash

2 Ripe Avocados

1 Head of Broccoli

Dash of Himalayan sea salt (to taste)

Dash of White pepper

In a food processor, process broccoli and avocado until smooth. Season with the sea salt and white pepper. Serve at room tempurature.



Raw Brownies

            Brownies

            1 cup            Raw walnuts

            1 cup            Pited dates

            ¼ cup            Raw cacao powder (or cocoa)

            Frosting

            2                   Ripe avocadoes

            1 tbsp            Coconut oil

            ¼ cup            Raw cacao powder (or cocoa)

            2 tbsp            Raw agave nectar (or 4 soaked pitted dates)

Brownies

Process walnuts and dates in a food processor until mixture holds together, but some small pieces of walnuts remain. Add cacao powder and pulse until blended. Press into desired shape.

Frosting

In a food processor, process avocado, coconut oil, agave nectar and cacao until smooth.

Spread frosting on top of brownies. Chill for one hour, cut into squares and serve.

*Walnuts contain ellagic acid, a concern fighting polyphenal also found in pomegranates. They are also a great vegan source of Omega 3 fatty acids beneficial for brain and heart health.

Raw creamy lemon and chive Pasta

2            Zucchini, spiralized or hand grated with vegetable peeler

2            Small shallots

1 tbsp            Extra virgin olive oil

2 cups            Macadamia nuts

½ cup            Water

The juice of two lemons

Zest of one lemon

½ tsp            Himalayan sea salt

½ tsp             White pepper

½ cup            Nutritional yeast

2 tbsp            pumpkin seeds for garnish

Pasta

Make Zucchini pasta with spiralizer or slice lengthwise with a vegetable peeler. Assemble on plate.

Sauce

Process macadamia nuts with the water in a food processor, until you have a creamy sauce like consistency. Add lemon juice, salt, pepper and nutritional yeast, and pulse to combine.

Pour sauce over Zucchini pasta. Add herbs, lemon zest and garnish with pumpkin seeds.

*Chives are a subtle herb from the allium family. They are rich in flavinoids that stimulate the production of glutathione, the livers’ most powerful antioxidant.

Raw Fruit Pie

            Crust

            2 cups            Raw nuts (walnuts, almonds, pecans…)

            1 cup            Pitted dates

           

            Filling

            6 cups            Fruit (Blueberries, blackberries, raspberries, peaches… or a mixture)

            2 tbsp            Fresh lemon juice

            1 tbsp            Chia seeds (if a thicker sauce is desired)

            ¼ cup            Dates – soaked for 10 minutes

Assemble the crust

Process the nuts in a food processor until they are a fine powder. Add the dates and blend until there are no longer visible chunks of dates, and the mixture holds together when pressed. Press into a 9” pie plate, as you would any crumb crust. Place in freezer for 15 minutes while you make the filling.

Assemble the filling

Slice fruit into bite sized pieces. Place 2 cups of the fruit mixture in a blender or food processor and blend until you have a smooth sauce.

Remove crust from freezer, arrange the fruit pieces in desired patter in the crust, and pour sauce over the fruit. Chill for one hour in the refrigerator, slice and enjoy!

*This colorful raw pie is full of antioxidants! The phytochemicals in blueberries prevent the loss of nerve growth functions and enhance the body’s ability to release dopamine, an energizing neurotransmitter. Strawberries contain quercetin a flavinoid that provides some protection against UV light.

Thai Squash and Peanut Soup

            1 tbsp                         Coconut oil

            ¾ cup                        Peanut butter

              1                                Butternut squash, cut into large chunks and roasted

             1 can                        Coconut milk

1 cup                        Vegetable broth or water

1 tsp                         Red pepper flakes

¼ cup                       Thai basil (regular sweet basil can be substituted)

2 tbsp                        Sea salt (I like Himalayan pink), reserve 1 tbsp for garnish

2 tbsp                        Pumpkin seeds or chopped peanuts for garnish

Cut squash in half and roast until tender (about 40 min on 350F), place the squash “cut side” down in a pan with the coconut oil.

Meanwhile, whisk together the coconut milk, vegetable broth and peanut butter in a large sauce pan. Bring mixture to a boil. Scoop out the roasted squash and add to soup mixture. Blend with handheld blender and blend until smooth. Add red pepper flakes and basil, heat for another 5 minutes on medium heat.

Garnish with the pumpkin seeds (or peanuts) and basil. Serve warm.

*This creamy Thai inspired soup is a delicious blend of sweet and mildly spiced flavors. Thai basil adds a more authentic flavor if you can find it.  

Both the squash and basil are high in beta-carotene, which protect the lining of the blood vessels from free radical damage. And help prevent oxidization of cholesterol in the blood, reducing risk of heart attack and stroke.

The flavonoids in basil protect cells from free radicals, and the essential oils are powerful anti bacterial and anti-inflammatory.

“Our lives are not in the laps of the gods, but in the lap of our cooks.”           

                                                                        Lin Yutang, The Importance of Living