I don't eat meat, fish, or eggs. I was never a big meat-eater, but I've got more energy now," says Shania, who hasn't eaten an animal since she married longtime vegetarian (and record producer) Mutt Lange.  


- -Shania Twain

Always try to buy ORGANIC! Why?

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Cindy's Mock Tuna Salad

4 cups almonds
5 stalks celery, diced
6 green onions, sliced thin
2 tbsp. parsley
5 tbsp. lemon juice
2 dashes cayenne
1 medium clove garlic, crushed
1 1/2 - 2 tsp. Celtic sea salt (if available - otherwise you can use table salt)
1 sheet nori seaweed, soaked briefly, then chopped (or 1/3 cup favorite soaked seaweed)

Avocado Mayo: Blend until creamy
1 cup pine nuts
1 large avocado
1 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 tsp. Celtic sea salt
6 medium pitted dates (3 packed tbsp.)
1/2 clove garlic

Puree almonds in a food processor until fine. In a medium bowl, combine all ingredients and half of the avocado mayo. Add more mayo as needed. Enjoy atop a piece of romaine or napa cabbage, and a slice of tomato.

ratings:

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Fettuccini Alfredo

Fettuccini noodles:
3 Zucchinis 

Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe. 

Alfredo Sauce: 
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency

Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.

*** A nice addition is to add about 1/2 Tbl diced marinated mushrooms to the top, before you add the parsley. This gives just a nice addition to the meal without overpowering.

- from Michelle Reeves, www.FromSADtoRAW.com

 

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NORI ROLLS

1 C SUNFLOWER PATE
1 cucumber, cut into long strips (exclude any portions containing seeds)
1 bunch scallions (optional)
1 1/2 C shredded vegetables (I usually use zucchini or yellow squash, but
you can use any vegetable you like, or a combination)
1-2 ripe avocados, skins removed, slice lengthwise
2 C shredded lettuce (or cabbage or other green)
2 C sunflower sprouts
6 raw nori sheets

Nori rolls have become a very popular raw-food dish and they're not as hard to make as they may seem. You will need a nori mat, which you can acquire at your food co-op or natural food store, or an Asian market.

Place a raw nori sheet on the nori mat. About one inch from the edge of the sheet closest to you, put a line of the paté. Put a strip of cucumber on top of this and a scallion (optional). Then layer avocado strips, shredded zucchini, shredded lettuce, then sunflower sprouts. Dab end furthest from you with a bit of water. Then use your mat to roll the nori sheet over the other ingredients. Finish rolling by hand. Put nori roll to the side, then when you are finished rolling all of your sheets, cut each roll into 6 pieces. Makes 36 pieces.

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Nori Rolls

The Perfect "Rice"
1 and 3/4 cups peeled fresh parnips
3 tbs. mac nuts
3 tbs. pine nuts
1 tbs. flax or hemp seed oil
1 1/2 tbs. agave nectar
2 tbs. lemon juice
1-2 pinches celtic sea salt
1 tbs. raw soy sauce or south river miso

How to: Process in the food processor until rice-like. Set aside.

Marinated Veggies for Sushi
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zuchinni cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice

Keep in the fridge until read to use.

Extras
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)

10 Steps to Making Perfect Sushi

Step 1: Take a sheet of nori and place it onto a clean smooth surface.
Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.
Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top.
Step 4: Top that with a few pieces of the julienned avocado.
Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice.
Step 6: Get a mini spray bottle or a pastry brush and brush the top part of the sushi.
Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime.
Step 8: Let the roll sit for 5 minutes before cutting.
Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.
Step 10: Plate 5 nori rolls and garnish the platter with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce.

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Pizza

Trust me: any cravings you have for pizza will be taken care of with this recipe! Crust, cheese, sauce and toppings...just like the real thing, only better!


Easiest Crust:

2 cups ground flax seeds (not soaked)
1/2 cup onion
2 celery stalks
1 carrot
1 large tomato
2 large cloves garlic
1 teaspoon sea salt
1/2 cup water

Creamy Cheddar Cheese:

1/2 cup pine nuts
1/2 cup macadamia nuts
1/2 cup sunflower seeds
1 1/2 cups red bell pepper
1/2 peeled lemon
2 cloves garlic
1 Tablespoon Bragg liquid aminos

Marinara Sauce:

2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley (optional)
1/8 teaspoon cayenne
1 teaspoon sea salt

Toppings:
Any assorted vegetables of your choice. I like to use avocado, mushrooms, spinach, onions, etc…

For Crust:
1. Combine all ingredients for whichever crust recipe you are using in a food processor until well blended and smooth.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.
3. Smooth crust into 1/4 inch thick large circle.
4. Make the edge of the circle a bit thicker, like a pizza crust would be.
5. Dehydrate crust for 2 hours at 105 degrees, then flip off of Teflex sheet and onto mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.

For Cheese:
1. In a food processor, blend the cheese ingredients until smooth and creamy.

For Sauce:
1. In a food processor, blend the tomato sauce ingredients until smooth.

To Assemble:
1. Remove crust from the dehydrator and flip the crust back to its original side before topping so you have the thick outer crust that you molded facing upward.
2. Spread cheese sauce over the pizza crust. (Leave a 1/4 inch of space near the edges of the crust.)
3. Pour marinara sauce over the cheese on the crust.
4. Top with your favorite toppings.
5. Place pizza back into the dehydrator and dehydrate at 105 degrees for 6-10 hours depending on desired texture.

Notes: I usually put the cheese sauce underneath the tomato sauce because it looks prettier and is easier to spread. You can use any cheese sauce you prefer... You can also use a small amount of cheese and sauce to make the pizza extra thin if you don't like it too thick. Experiment with the toppings and dehydrating times to suit your taste.

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