Escarole and Beans

1 (14.5 oz) can cannellini beans
2 tbls. olive oil
3 cloves garlic, finely minced
1 head escarole, washed & chopped into bite size pieces
1/2 red pepper flakes
1 tsp. lemon zest
Juice of 1 lemon
1/2 C water
Salt and pepper to taste

1. In as large saute pan add olive oil, red pepper flake and garlic and saute for two minutes.  Add the escarole, stir to coat with oil.  Saute until escarole is wilted. 

2. Stir in beans, lemon zest, lemon juice, salt, pepper and water.  Cook for 5 minutes .  Serve with crusty bread, drizzle with olive oil and Enjoy!

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2

Kimchi Inspired Salad

Small napa cabbage, chopped
1 carrot, grated
2 cloves garlic, minced
1/2-1 tbls. ginger, grated
2 green onions, chopped
1-2 Thai chili, minced
1/4 C. celery, sliced thinly
1/2 red pepper, sliced thin
1 tsp. paprika
Salt & pepper to taste
11/2 tbls. olive oil
2 tbls. rice wine vinegar
1/2 tsp. agave

1. Add all vegetables to a non-reactive bowl. Add ginger, garlic, paprika, salt, pepper, Thai chili, olive oil, rice wine vinegar and agave. Toss well, let marinate for an hour so all flavors mingle and vegetables soften.

Top with sesame seeds and sunflower seeds.

Enjoy!

Prep time: 10 minutes
Serves: 2 full portions or 4 sides

Eggplant "bacon"

1 eggplant, I used Chinese eggplant
1 garlic clove, finely minced
1/4 C Raw Agave
1 tsp. liquid smoke (to taste)
1 tsp. olive oil
1/2 C Coconut Amino or Bragg's
2 tbls. filtered water
Pepper

1. Mix all ingredients except eggplant, set aside. Slice eggplant thinly and add to marinate. Todd eggplant through mixture and marinate for at least an hour. Add eggplant to dehydrator tray and dehydrate on 110 F for 4-6 hours.

Flax Sesame Seed Raw Crackers

1 C Whole Flax Seeds soaked for 5 hours
1 1/4 C filter water (for soaking flax)
1/2 C Raw Sesame Seeds
Pepper to taste
1 tbls. Coconut Amino or Bragg's

1. Soak flax seed in 1 1/4 cup filter water for 5 hours. After soak, add sesame seeds, amino, and pepper to flax seed mixture and mix well.

2. Spread mixture thinly and evenly on Telflex lined dehydrator tray. Dehydrate at 110 F for 5 hours, flip over and remove from Telflex , continue to dehydrate until crisp. Mine took an additional hour.

3. Remove from dehydrator and break into cracker size pieces. Store in a airtight container.

Enjoy.

Raw Coconut Confetti Soup

1 young coconut, pulp & juice blended
1 1/2 C confetti salad (recipe on page)
Raw pumpkin seeds for garnish
Thai chili for garnish

1. Remove pulp and juice from young coconut, blend well in a blender. Divide confetti salad into the center of 2 bowls, pour coconut mylk around the confetti salad. Garnish with raw pumpkin seeds and Thai chili.

For a different variation add a little curry powder to the coconut mylk. I add about 1/2 tsp.

Enjoy!

Serves 2

Raw Confetti Salad

3 ears of corn, corn removed from cob
3 green onions, chopped
1 stalk celery, diced small
1/2 large red pepper, diced small
1-2 clove garlic, minced
1 carrot, diced small
2-3 white button mushrooms, diced small
1 small zucchini, diced small
3/4 C snow peas, chopped
1/2 head cauliflower, chopped small
1/2 jalapeño or to taste
1 handful cilantro, chopped
4-5 basil leaves, chopped
Zest of 1 lime
1 1/2 limes juiced
1/2 tsp. oregano
1/4 C olive oil
Sea salt & pepper to taste

1. Add all ingredients to a large bowl, mix well.

2. I like to let this sit for at least an hour before serving : )

Enjoy!

Prep time: 15 minutes
Serves: 4-6

Raw Spreadable Herb Cashew Cheeze

1/2 C raw cashews, soaked at least 5 hours and drained
2 tbls. water (more if needed)
1/2 tsp. nutritional yeast or to taste
1/2 tsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried rosemary
Salt & pepper to taste

1. Add cashews and 1 tbls. Of water to blender or food processor and blend well, mixture should be thick, if needed add a lil water start with a little at a time. Mix in herbs, salt, pepper and nutritional yeast, mix well.

2. Place in airtight container and chill.

Serve with your favorite veggies, raw crackers or use on sandwich.

Enjoy!

Yields 1 cup