Ingredients:

• 3/4 cup whole chia seeds or MILA
• 2 cups almond milk
• Tiny dash salt
• Stevia (or other sweetener) and vanilla extract to taste

Directions:

Simply mix the ingredients together, and let them rest for a few moments. Stir the mix well with a fork every five minutes or so. At first, it’ll seem far too liquidy, but over the course of thirty minutes the chia will plump up, and  the pudding will resemble tapioca pudding.  Makes 3-4 servings.

Ingredients:

• 1 1/4 cup almond meal
• 1 cup ground flax seed
• 1 1/4 cup soft pitted dates
• 1/4 cup water or more if needed
• 1/4 cup softened coconut oil
• 1/4 cup raisins
• 1/4 cup chopped pecans
• 2 tbsp cinnamon
• 1 tbsp coconut butter
• 1 tsp vanilla
• 1 pinch sea salt

Directions:

Fold the almond meal, ground flax seed, 1 tbsp cinnamon, pinch sea salt, and pinch of vanilla in a bowl. Set aside. Process dates, 1/2 of the raisins, water and vanilla into a paste in a food processor. Then remove half of that paste mixture and add it to the dry ingredients, along with the coconut oil. Mix these ingredients with your hands until it forms a dough. You may need to add a little water or oil if it is too dry. Spread the dough out on a piece of parchment paper, and shape it into a 1/4-inch thick rectangle. Take the rest of the date paste left in your food processor add the remaining raisins, 1 tbsp of cinnamon and coconut butter. Process until smooth. Then, spread a thin layer of the paste onto the dough. Using the parchment paper to help hold everything together, carefully roll the dough into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. These cinnamon rolls can be eaten right away or warmed in a dehydrator.

recipe by Ryoya Takashima of Peaceful Cuisine

Ingredients:

• 1 cup of coconut milk
• 2 medium-sized tomatoes
• 1 large avocado
• 1 bunch coriander leaves (the more the better in my opinion)
• 1/2 cup little shallots (other type of onion works OK – I used yellow onions)
• 1 2cm chunk of gangal or ginger
• 1 clove garlic
• 1 tsp cumin powder
• 1 tsp coriander power
• 1 tbsp nama shoyu
• 1 tsp agave
• sea salt (to taste)
• 1/2 tsp black pepper (or to taste)
• 10-20 stalks lemon grass (I couldn’t even find this in powder form, but it tasted pretty good without)
• one head of cauliflower, chopped into small chunks

Directions:

Chuck everything except the cauliflower into a processor or high speed blender until creamy. For the rice, cut up the cauliflower into small chunks and process using small pulses until you have a rice-like consistency. Make sure the processor is dry when you start, and do not over process, or the “rice” will get wet. To make an easy, fancier-looking presentation. Gently mash the minced cauliflower into cups, and put upside down onto the plates, surrounding it with a sea of curry sause.

Ingredients:

• 2 cups hulled sunflower seeds (soaked & sprouted, ideally)
• 1/2 cup hulled sesame seeds
• 1/2 cup hemp seeds
• 1/3 cup red onion
• 1 cup parsley (chopped)
• 2 lemons (juice of)
• 4 medium cloves garlic
• 1 tsp paprika
• 1 tsp cumin
• 1 1/2 tsp celtic sea salt
• 1/8 tsp cayenne pepper

Directions:

Wash hulled sunflower seeds, and soak in water for 8 hours. Rinse and drain and place in a colander for 2 hours at room temperature (for sunflower seeds to sprout). Place all ingredients in blender and blend until smooth (if the blender is having a difficult time blending, you can always add 1/4 cup water to get the blender started.

Ingredients:

• 3 cups green cabbage, finely chopped
• 3 cups tomatoes, chopped
• 1 cup fresh grated coconut
• 1/2 cup raw peanuts, ground
• 1 large date, soaked, pitted and mashed
• 2 tbsp lemon juice
• 2 tbsp peanut or olive oil
• 1/2 tsp ground brown mustard seed
• 1/2 tsp ground cumin seed
• 1/4 tsp turmeric
• pinch asafoetida
• 1 tbsp minced jalapeño, or to taste (optional)
• nama shoyu and/or Celtic sea salt, to taste

Mix the first 4 ingredients together in a large bowl and set aside. In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend to a smooth dressing. Pour the dressing into the cabbage and tomato mixture and mix well. Serves 4.  This salad keeps well for 2-3 days in the refrigerator.

Ingredients:

• 4 cups of fresh sweet corn
• 2 cups of almond milk (or your preference)
• chili powder to taste (optional)

Directions:

For crunchy bits, use corn as is, for chewier, dehydrate corn for 2 hours or to desired consistency. Put corn in a quart container with tight lid. Cover with milk to rehydrate, adding more as needed. When rehydrated, add another 1+1/2 c. of milk and shake to combine. Pour half or more into a blender and liquefy to creamy consistency. Pour this back into quart container and shake to mix. Serve as is, or put lid on and warm in basin or pan of warm water.

Ingredients:

• 4 carrots
• 1 beet with greens
• 5 – 6 leaves of Romaine or other leaf lettuce
• 3 – 4 leaves of spinach

Directions:

Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves.  Juice half of the carrots, and the beet, then you may use the remaining carrots to help push the lettuce and spinach through the juicer.

Ingredients:

• 7 Italian tomatoes
• 1 small cucumber (skin & seeds removed)
• 1 celery stalk
• 1/2 red bell pepper
• 3 cloves garlic (crushed)
• 3 tbsp olive oil (extra Virgin, cold pressed)
• 1 tsp Celtic sea salt
• 1/8 tsp Cayenne Pepper

Directions:

Place all ingredients in a blender and blend until smooth. Chill in refrigerator before serving.

Ingredients:

Salad:

• 3 yellow squash (about 2 lb.)
• 1/4 cup sun-dried tomatoes, soaked in water for 15 minutes
• 10 sun-dried olives, pitted
• 2 ears of corn, kernels removed from cob
• 1/2 lb. lettuce or spinach leaves

Delicious Dill Sauce:

• 2 carrots, cut into 1 1/2” pieces
• 2 red bell peppers, seeds removed and cut into 1 1/2” pieces
• 1/4 cup raw tahini
• 2 dates, soaked in water for 15 minutes, pitted
• 1/4 cup fresh-squeezed lemon juice
• 1/2 cup water
• 1 tbsp nama shoyu (soy sauce)
• 1 tbsp chickpea miso or 1/2 tsp Himalayan sea salt
• 1/2 tsp onion granules (or 1/4 fresh union)
• 1/16 tsp cayenne
• 1 tbsp dill weed

Directions:

Shred the spaghetti squash with a manual shredder such as the Saladacco or use the food processor with the shredding blade, juilianne with your knife. Transfer squash to a large bowl. Thinly slice the sun-dried tomatoes, chop the olives and fold into the squash with the corn. Serve over a bed of chopped lettuce greens. Place above sauce ingredients in high-speed blender. Run on high until smooth, run blender 1-2 minutes if you prefer a warm sauce. Fold in the dill weed and pour desired amount into the squash salad.

Ingredients:

Directions:

Grind both crust ingredients together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into pans of choice, such as mini silicone muffin cups. Set aside. In a blender, combine all but the cacao butter, until completely smooth and creamy. Add the butter and blend again to incorporate.