Fresh Salsa

6 cups chopped tomatoes
1 medium onion chopped (favorite kind)
1 green bell pepper chopped
1 clove garlic minced and/or
1 jalapeno seeded and chopped fine
1 small bunch of fresh cilantro cut into small pieces
Juice of half a lime
Zest of half a lime
1 teaspoon sea salt (or to taste)
Any other veggies or spices you like (sometimes we put corn, cayenne, Mexican seasoning etc. in it)

Mix all ingredients together and enjoy on what ever you like salsa on.
~Tammie Nelson

by Rachel Talley

Raw Refried Bean Dip

2 cups garbanzo bean sprouts rinsed and drained
3/4 cup hot water
½ cup sunflower seeds (soaked)
2/3 cup olive oil
2 Tablespoons tamari
1 Tablespoon onion powder
2 Tablespoons ancho chili powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 Tablespoon "Hickory Smoke Bakon Yeast"
sea salt to taste

Place all ingredients into Vita-Mix. Puree until very smooth, adding more water if needed. Tastes great on burritos or as a dip for flax chips!
~Irene Hauver

by Rachel Talley

Raw Enchilada Sauce

2 red bell peppers cut up
2 garlic cloves
1 cup sun-dried tomatoes (in olive oil)
1 avocado
2 teaspoons Liquid Aminos
1 teaspoon cumin
1 teaspoon raw carob powder
1/4 cup of warm water
salt to taste

Blend it all up in the blender till smooth.
~Judy Cozza

by Rachel Talley

Garden Wraps

½ cup sunflower seed, soaked 2 hours in lemon water, strain, rinse, and strain
1 ½ cup water
1 medium zucchini, peeled and chopped
1/8 tsp. Vit. C powder or a little lemon juice
1/4 cup minced fresh herbs OR 2 tsp. dry herbs (i.e. basil, dill, parsley, oregano)
1 Tablespoon onion powder
1 Tablespoon olive oil
1 Tablespoon nutritional yeast
½ teaspoon Cumin
½ teaspoon sea salt
½ teaspoon lecithin
½ teaspoon Garlic powder
1 small avocado, peeled and pitted
1 cup chopped celery
½ cup flax seeds soaked in 1 ½ cup water a pureed to gel
1 cup sprouted garbanzo beans
4 oz. Fresh garden greens (i.e. spinach, kale, collards, etc.)

Place seeds, water and zucchini into Vita-Mix, puree smooth. Add to puree the Vit. C, fresh or dried herbs, onion powder, olive oil, nutritional yeast, cumin, salt, lecithin, garlic powder, and avocado. Puree till smooth. Add to puree the celery, flax gel, garbanzo bean sprouts, and fresh garden greens. Puree till smooth. You want a very smooth batter. If the batter gets too thick, add a little water. Use the plunger to push ingredients down into the blades.

Using 1/3 cup measuring cup, scoop the batter in four founds onto four teflex sheets. Tap the dehydrator try gently on counter to flatten out batter until it is 6 ½ inches in diameter. Dry at 110 degrees for 6 hours or 95 degrees for 12 hours. Wraps are ready to flip when they are dry, not crisp, on top, yet still moist underneath. They should readily peel off of teflex. If they stick, dry a little longer. Flip wraps onto screen, peel of teflex sheet and dry 2-4 more hours until they are no longer tacky and hand can smoothly go over surface. Do not dry hard if you want a flexible wrap.

IMPORTANT, after wraps are done drying, let them cool to room temperature for 30 minutes to 1 hour. Then, stack them in an airtight container. Keep in fridge. After 12 hours the moisture will distribute and the hard edges will soften. The wrap should be soft and flexible enough to fill and then fold in half or roll like a tortilla and not crack or break.
These are good filled with guacamole, diced tomatoes, nut sour cream, salsa, onions, lettuce, raw enchilada sauce for enchiladas or raw refried bean dip for burritos. Or maybe even a mock tuna salad or something if not in the mood for Mexican.
Makes 16 wraps.
~Irene Hauver

by Rachel Talley

Corn Tortilla Raw Chips

2 1/2 cups golden flax seeds (soaked for 12 hrs)

1 cup fresh or frozen corn kernels
1/4 ripe avocado
1/2 cup sunflower seeds (soaked for 12 hrs)
2 tsp. black or white sesame seeds
2 tbs. minced Spanish or red onion
2 tsp. fresh garlic minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne powder (optional)
1-2 pinches Celtic sea salt or to taste
1 pinch of white pepper
celery juice or water
In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Spread onto teflex sheets (does only 3 or 4 trays you may want to double the recipe) dehydrate at 110 degrees for 6 to 8 hours until they can come off the sheets easily then flip onto screen dehydrate till dry and crispy. These are pretty spicy so you can leave out the cayenne if you don't like things to hot. I think they are great just plain or dipped in fresh salsa or cheezy sauce.
~Tammie Nelson

by Rachel Talley

Just Like Cheesecake

For the crust:
2 cups raw macadamia nuts ( I substituted pecans)
½ cup dates, pitted ( I substituted maple syrup that night because I was out… but could also do agave nectar)
¼ cup dried unsweetened coconut

For the Cheese:
3 cups cashews (chopped and soaked for at least 1 hour)
¾ cup lemon juice
¾ cup honey
¾ cup coconut oil (this is virgin coconut butter from the first cold pressing. Can be found at healthfood stores)
1 teaspoon vanilla
½ teaspoon sea salt (optional)

For sauces:
Raspberry:
1 bag frozen raspberries
½ cup dates ( I used agave syrup, or could use honey)

Chocolate sauce:
½ cup coconut oil in soft stage (leave out in a warm room)
¼- ½ cup agave nectar (to taste)
½ cup raw chocolate powder (can be found at healthfood store in raw foods section as cocoa powder)

Directions:
To make the crust, process the nuts and the dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese blend the cashews. Lemon, honey, gently warmed coconut oil, vanilla, sea salt (if using), and ½ cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
To make the raspberry sauce, process raspberries and dates (or agave) in a processor until well blended. (do not use a blender or the seeds become like sand.) Strain sauce through a mesh to get a smooth consistency.
To make the chocolate sauce, blend the softened oil, agave nectar and chocolate powder until smooth and runny. Adjust tastes.

After the cheesecake has set up in the freezer (it doesn’t need to be frozen, just firmed up a little) remove the springform pan rim, and serve with the chocolate and raspberry sauces drizzled on top.

~By Emily Lee Angell from The Complete Book of Raw Food (with a few personal adjustments) by Julia

by Rachel Talley

Quick Yummy Stuffed Peppers

1 lb. Walnuts, ground fine in food processor
1 lb. Carrots, ground fine in food processor
2 Tablespoons nutritional yeast
1 Tablespoon poultry seasoning or fresh herbs of choice (sage, nutmeg, rosemary, thyme, basil, etc.)
1 Tablespoon olive oil
½ cup lemon juice
1 Tablespoon honey or 4 dates
1 ½ teaspoon salt
1 clove garlic, minced
black pepper or paprika for garnish
Place all ingredients into a large bowl and stir well to combine. Stuff your favorite color of bell pepper, or mushroom, or avocado. Enjoy. If you want them warm you could put them in the dehydrator for a while but we have never done this. We like to use the leftover filling on a sandwich or on a salad. Yummy!!!

Cheezy Sauce:
1 ½ cup raw cashews
3/4 cup chopped red bell pepper
2 garlic cloves
1/2 cup nutritional yeast
3 Tablespoons fresh lemon juice
½ teaspoon chili powder
½ cup water
sea salt to taste

Just blend the ingredients in a blender. I usually double this recipe we love it so much. Great as a dip for crackers, chips, or veggies. Or a Sandwich spread.

~Tammie Nelson

by Rachel Talley

Thai Coleslaw

3 cups finely shredded cabbage
1 cup peeled & shredded zucchini
1 cup shredded carrots
1 bunch fresh basil, chopped
1 bunch mint, chopped
1 bunch chives, chopped
1/2 cup raw, unsalted peanuts

Combine all ingredients and toss to mix thoroughly.

2 tbs. lemon juice
2 tbs. apple cider vinegar
1/4 cup Nama Shoyu
2 tbs. agave nectar
1/4 cup olive oil
2 cloves garlic, peeled
1 1-inch piece of ginger, peeled
1 tsp. chili powder
1 1/2 tsp. curry powder

In a high speed blender, combine all dressing ingredients and blend until smooth. Pour the dressing over the salad. Mix well and serve.

~From RAWvolution by Matt Amsden

by Rachel Talley

Tropical LIme Pie

Crust:2 cups dried coconut flakes (unsweetened)

1/4 -1/2 cup pure maple syrup or agave syrup
dash of sea salt
Mix together in a food processor with the "S" blade. Press dough into two small or one parge pie crust.
Filling: 2 ripe bananas, peeled and sliced thin
4 large or 5 medium avocados (ripe)
Juice of 4-5 limes
1/2 cup pure maple syrup or agave syrup
dash of sea salt (optional)
Place banana slices around the prepared crust. Place avocados, lime juice and sweetener (and salt, if desired) into a food processor with an "S" blade. Blend until smooth and creamy. Add sweetener or extra lime, if needed. Pour over bananas and chill for several hours (or partially freeze) before serving.
~Marie Greene

by Rachel Talley

Pizza Rolls

1 cup sundried tomatoes, soaked in water for 1 hour

1 cup packed fresh basil
1/2 cup fresh oregano
2 cups walnuts, soaked 4-6 hours
3 garlic cloves, minced (more if you like)
A few tablespoons of water from soaked tomatoes
1 tbsp. olive oil (optional)
juice of 1/2 of a lemon
sea salt and pepper to taste
5-7 zucchini squash
Mix all ingredients except for zucchini in a food processor with an "S" blade. Mix until it forms a paste (some texture can remain). Using a vegetable peeler, slice the zucchini into long thin strips. Spread a small amount of nut mixture evenly over strip and roll up. Place on a dehydrator tray and dehydrate until firm. (about 1-2 hours)
~Inspired by a recipe in The Raw Food Gourmet by Gabrielle Chavez, adapted by Marie Greene

by Rachel Talley

Sweet Corn Guacamole

1 cup sour cream

1 1/2 avocados, mashed
1/2 red bell pepper
1/4 red sweet onion, minced
1 garlic clove, pressed or minced
1 cucumber, chopped
1 tomato, chopped
3-4 cups thawed frozen sweet corn
chopped cilantro to taste
salt and pepper to taste
Mix all ingredients together and ENJOY!
Sour Cream:
1 cup cashews
1 cup water
1 lemon juiced
Mix in blender. Soaking the cashews overnight will make it creamier.
This recipe is totally an estimate. Please adjust it in any way to make it tastier for you. I usually just put whatever I have handy in it. Someimes I use red onion or add minced celery. With the sour cream and avocado base, I think just about anything tastes good!
~Sarah Katoa

by Rachel Talley

Raw Chili Soup

2 cups chopped tomatoes
1 cup dried tomatoes~soaked in 3 cups of water
1/2 cup raisins~ground in the food processor
1/2 cup olive oil
2 cups mushrooms~ground in food processor
3/4 cups minced celery leaves
3/4 cups minced onions
1/4 cup lemon or lime juice~always start with less
1 garlic clove, minced
1/4 cup chili seasoning or more to taste
4 cups fresh or frozen corn and peas (if desired)
hot peppers if desired

Add all ingredients together. This recipe can be warmed to 105 degrees.
~Becky Johnson

by Rachel Talley

Honey Mustard Dressing

3 cups cashews

2 tbsp. stone grond yellow mustard or more or less, to taste
2 tbsp. stone ground dark mustard or more or less, to taste
2 tbsp. raw apple cider vinegar
1/4 cup honey or more to taste
1 tsp. salt
2-3 cups of water to desired consistency
Blend all ingredients in the blender until smooth. This is an EXCELLENT dressing for any Asian or sweet salad.

by Rachel Talley

Italian Salad Dressing/Dip

1 cup raw cashews

1/2 raw almonds
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dill weed
3/4 tsp. Italian seasoning
1/2 tsp. basil
4 tsp. lemon juice
1 cup water

Put all ingredients in blender mix on high until smooth.
~Tyrena Dilley

by Rachel Talley

Red Pepper Salad

1 cup almonds, soaked
1 red bell pepper, seeded
1/2 tsp. Real Salt
Juice from 1 1/2 lemons
1/4 water

Blend ingredients together, finely chopping almonds first. Spread on bread or crackers or use as a dip.
~Allyson Lee

by Rachel Talley