Raw Recipes - Transitional Recipes - Cooked Vegan Recipes SOUPS   Spicy Tomato Curry Soup Raw-men Noodle Soup   SALADS Avocado-Tomato Salad        Wakame (sea-preme) Salad  Easy Mineral Salad   TOPPINGS/SAUCES/DIPS Rawma-sean Guacamole Holiday Cranberry Sauce      Marinara Red Pepper Hummus ENTREES Veggie Bowl Fresh Tomato Pasta  Crabless Cakes DESSERTS Coconut Balls Holiday Fudge Almond Tahini Balls   JUICES/DRINKS Almond Nog Kim's Cocktail   Thank you for visiting our recipes page. We hope you will find them simple and delicious. We use organic ingredients, and believe that doing so always makes the food taste better! When using any recipe, we find that using the ingredients you like, always works best, so feel free to experiment, and improve on them, many times you'll create your own favorite dish by doing that! Living foods are so fun, and we love creating so much, so new recipes will pop up all the time. If you have any original recipes that you would like us to post on our site, write us and we will give you credit. Have a Rawsome day! SOUPS SPICY TOMATO FOR EACH PERSON 4 tomatoes 1/2 medium carrot shredded 1/8 zucchini 1/4 red bell pepper 1/2 large avocado 2 leaves fresh basil 1 clove garlic minced 1 tablespoon olive or flax oil Himalayan crystal salt to taste Cayenne to taste Blend in food processor or blender till smooth and creamy CURRY 1 tbs curry powder 2 tbs sesame or olive oil 2 tbs nama shoyu 2 cups water 1/4 tsp Himalayan crystal salt 1 date 2 sheets raw nori or other sea vegetable 5 kalamata olives sliced 2 green scallions sliced 1 zucchini cut into thin strips Blend every thing except nori, onions, zucchini, and olives in blender. Cut nori into bite size squares. Add sliced olives, green onion, nori and thin strips of zucchini to soup. RAW-MEN NOODLE SOUP 2 tbs brown miso 2 tbs nama shoyu 2 tbs sesame oil 2 green scallions sliced 2 zucchini thin sliced 1 clove garlic minced 1 tsp ginger minced (optional) 1 tsp Himalayan crystal salt 2 cups water 2 tsp sesame seeds Blend everything in blender, except for green scallion and zucchini. Add scallion and zucchini. SALADS AVOCADO-TOMATO SALAD 1 avocado (diced) 10 cherry tomatoes (halved) 2 scallions (chopped) 2 Tbs. pumpkin or sesame seeds 1 tsp. mexican seasoning 1 Tbs. flax oil Himalayan crystal salt to taste Toss, and eat! WAKAME (sea-preme) SALAD SERVES TWO 2 oz package Alaria (wakame) sea veggie 10 quartered cherry tomatoes 1/4 red bell pepper, diced 2 scallions, diced 3 tbs cold-pressed sesame oil 2 tbs nama shoyu 2 tbs apple cider vinegar 1 tsp sesame seeds Soak wakame 12 hours, less for more chewy. Drain for 20-30 minutes, then cut in thin 2-inch strips. Mix oil, nama shoyu, and vinegar until creamy. Mix wakame and veggies, pour oil mixture over salad and toss well. Let marinate for 10 minutes, sprinkle sesame seeds on top. EASY MINERAL SALAD recipe courtesy of Enilse, a tyengar yoga teacher 1 cup carrots 3/4 cup diakon or black radish 1/2 cup currents 1/2 cup parsley 3/4 cup almonds (soaked) 3/4 cup seaweed (soaked), optional 1 tbs plum wine vinegar 2 tbs olive oil Pulse chop in food processor, toss with vinegar and oil. TOPPINGS RAWMA-SEAN Sunflower seeds, pumpkin seeds, or walnuts Himalayan crystal salt (optional) Nutritional yeast (optional) Put into coffee or nut grinder, grind into powder.  SAUCES/DIPS GUACAMOLE 4 avocados 1 Tbs. flax oil 2 tsp. mexican seasoning 1 tsp. Himalayan crystal salt 1 Tbs. lemon juice Put all ingredients in to bowl. For smooth guacamole use a hand blender, for chunky use a potato masher. HOLIDAY CRANBERRY SAUCE Recipe courtesy of dr. Diondra, a naturopath and body talk practitioner 1 package fresh cranberries, 8 oz. 1 medium orange, peeled and sectioned 1 cup chunked fresh pineapple 5-7 dates, pitted and soaked until soft Agave or Yacon syrup to taste Put 3/4 of the package of cranberries into food processor and pulse chop. Remove cranberries, and put dates and remaining cranberries into food processor and grind until fine. Add orange and pineapple, then process. Pour over chopped cranberries and stir. may add pecans or walnuts. MARINARA This recipe makes enough sauce for 2 or 3 people. 8 roma tomatoes 10 sundried tomato slices 6 leaves fresh basil 2 cloves garlic minced 2 tablespoons olive oil 1/4 red bell pepper 1 tsp. Himalayan crystal salt A few dashes of Italian seasoning (optional) Blend all ingredients in food processor, except sun dried tomatoes.  Add sun dried tomatoes, let them sit in the mixture for around 10 min. so they soften up. The blend it all up together.  RED PEPPER HUMMUS 2 Zucchini 1/2 Red Bell Pepper 2 Clove Garlic 3/4 cup Sesame Tahini 1/4 cup Olive Oil 1/4 cup Lemon Juice 1/2 tsp. Himalayan Crystal Salt Blend till smooth, and Enjoy! ENTREES VEGGIE BOWL 3/4 cup broccoli (chopped) 3/4 cup cauliflower (chopped) 1/4 cup carrots (chopped) 2 Tbs. sesame seeds (unhulled) 1 1/2 Tbs. flax oil 2 tsp. mexican seasoning/or nama shoyu Himalayan crystal salt to taste Toss, and enjoy! FRESH TOMATO PASTA 4 zucchini 20 cherry tomatoes halved 4 sundried tomatoes soaked 1 tsp Himalayan crystal salt 1 tsp dried or fresh basil 1 clove garlic minced 4 Tbs olive oil 1/2 red bell pepper diced Cut zucchini into thin strips, dice sundried tomatoes. Mix zucchini, cherry tomatoes, sundried tomatoes, garlic, salt, basil, olive oil, and bell pepper, and toss well. CRABLESS CAKES 1 cup soaked sunflower seeds 3 cups carrot pulp 1/2 cup carrot juice 2 stalks celery 3 scallions 3 sheets nori seaweed 2 lemons juiced 1/4 cup olive oil 2 tsp dill 1 clove garlic 1 tsp Himalayan crystal salt Juice 5-10 carrots for pulp, put some of the juice to the side. Process soaked sunflower seeds into smooth paste, add carrot pulp and rest of ingredients, and process until completely mixed, add juice as needed, but be careful not to add too much or it will be to wet. Shape into patties, and serve on a bed of kale. DESSERTS COCONUT BALLS This recipe was given to us by Lu, who owns the Go Raw in Las Vegas. 1 cup soaked almonds 1 1/2 cups soaked dates 1 cup shredded coconut 1 tsp. cinnamon 1/2 tsp alcohol free, organic vanilla Blend in food processor, then roll into into small, medium or large sized balls. Then roll in carob or coconut. HOLIDAY FUDGE  Recipe courtesy of dr. Diondra, a naturopath and body talk practitioner  1/2 cup cashews, soaked 20 min. 1/2 cup pine nuts 1 cup pecans 8 Tbs. carob powder 10-12 dates, soaked several hours 2 Tbs. alcohol free vanilla Water from soaked dates as needed 1/4 cup raw almond butter 2 Tbs. warm coconut oil 1/2 cup walnuts 4 Tbs. agave syrup Dash of Himalayan crystal salt Puree all ingredients except walnuts, until smooth and creamy in food processor. Mix in chopped walnuts, mold into large square and place on parchment paper. Put into container and freeze 12 hours or more. remove and cut. Keeps best in freezer. ALMOND TAHINI BALLS Recipe courtesy of dr. Diondra, a naturopath and body talk practitioner 3 Tbs. raw almond butter 2 Tbs. raw tahini 1 cup freeze dried raw coconut 1/2 to 3/4 cup sunflower seeds 6 dates soaked until soft 1 Tbs. raw unrefined coconut oil 1 tsp. alcohol free vanilla 1 tsp. cinnamon Water from soaked dates as needed 1/3 cup cacao nibs (optional) 1/4 cup pecans finely chopped (optional) 1/4 cup currants (optional) Blend dates, oil, and enough soaked date water as needed, to make a smooth thick mix. add almond butter, vanilla, and cinnamon, blend into thick paste. Remove to bowl, add nuts, cacao, or currants. Roll into balls, roll balls into raw carob powder, or coconut. Keep in freezer or fridge. JUICES/DRINKS ALMOND NOG 1 cup soaked almonds 3 cups water 2 bananas 2 Tbs. agave nectar 1 tsp. alcohol free vanilla 1 tsp. nutmeg Blend soaked almonds and water until pureed. Strain almond milk to remove pulp, use either a strainer or a nut bag. Pour milk back into blender, add bananas, agave, vanilla, and nutmeg. Blend completely. Serve with a sprinkle of nutmeg on top. Makes two glasses. KIM'S COCKTAIL  1 bag green grapes 4 kiwi fruit Juice and serve chilled in champagne or martini glasses for special occasions.