Ingredients:

• 1 1/2 cups sun-dried tomatoes
• 3 cups avocados (chopped)
• 1 1/2 cups almonds (raw)
• 2 tomatoes (chopped)
• 1/2 cup carrot (chopped)
• 1/2 cup cilantro (chopped)
• 1/2 cup lemon juice
• 1 tbsp chili powder
• 1/2 jalapeno pepper (diced)
• 1 tbsp cumin
• 1 tsp salt (Himalayan)
• 1/8 tsp black pepper (fresh ground)

Directions:

Cover sun-dried tomatoes with water and soak for at least 15 minutes. Transfer sun-dried tomatoes and their soak-water to a blender. Add remaining ingredients, pulse the blender briefly, until the ingredients are just chopped and mixed. Should be thick and chunky.

Ingredients:

• 2 cups almonds or walnuts or pecans or any combination of these three (pre-soaked nuts gives a more fluffy end result)
• 2-3 large carrots
• 1/2 large onion or more to taste
• 1 large handful of fresh parsley
• 1/4 cup lemon juice
• 1 tsp Celtic sea salt OR Himalayan crystal salt with 1 tbsp water if necessary

Directions:

Put all of the ingredients in a food processor and process until you have a very well blended mixture. Taste test. Need more parsley or salt? Or perhaps you want to make a curry flavoured nut loaf or burgers, or maybe some other themed recipe? Now is the time to add your extra seasonings to taste. Shape into a loaf, either by hand, using a mould or a tin and/or shape into burger shapes – it all depends on your personal preference. Serve fresh, as is, or partially dehydrate for a completely different flavour and texture. I like dehydrating the burgers for a couple of hours to get a nice semi-crunchy outside to them (leaves them nice and mushy on the inside!) Serve topped with a fresh sprig of parsley and a few remaining nuts for decoration. Once you have made this recipe once and see how crazily easy and tasty it is, experiment with your other flavours. These will keep for about 2-3 days in the fridge.

Karen Knowler, The Raw Food Coach publishes “Successfully Raw” – a free weekly eZine for raw food lovers everywhere. If you’re ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.

Ingredients:

(For a 9-tray dehydrator)

• 350 g of sesame seeds,  soaked 8h
• 180 g of sunflower seeds,  soaked 8h
• 180 g of dehydrated sprouted buckwheat seeds
• 550 g of flax seeds, finely ground
• 150 g of sesame seeds, finely ground
• 150 g of mashed onions
• 800 ml of water
• 2 cloves of garlic, mashed
• 1 tbsp + 1 tsp sea salt
• 1/3 cup of psyllium

Method:

Rinse seeds well after soaking before use. In a bowl, mix all the dried ingredients together. Then add the other ingredients then add the water. Mix until an even dough. Put 2 cups of this mix on a Teflex sheet and evenly spread with a spatula. Cut the sheets into 42 crackers (7 width x 6 height) with a pizza cutter or something similar. Put in the dehydrator, 41°C (105° F), for overnight. As soon as possible, turn the crackers over and put them on a grid. Leave in the dehydrator until the crackers become crunchy (about another 8 hours).

Ingredients:

WRAPPER

• 2 cucumbers, sliced into thin strips using a mandoline

SALAD

• 1 cucumber, peeled, seeded and diced into cubes
• 1 green apple, diced into cubes
• 1 pint strawberries, diced into cubes
• 3 avocados, diced into cubes
• 1/2 bunch cilantro, chopped
• 1/4 cup sesame oil
• 3 tbsp lime juice
• 1 1/2 tbsp sesame seeds
• 1/2 tsp sea salt
• 2 Serrano chilies, minced
• 3- 4 sprigs of fennel to decorate (if desired) or use mint or basil

Directions:

Use a small round ring mold (top and bottom open – 2 1/2 to 3 inches) or re-use/recycle a small tin can. Combine all salad ingredients and toss gently. Place salad into mold, gently compact. Remove ring mold. Wrap sliced cucumber around molded salad. Serve immediately.

The sweet freshness of juicy strawberries, the creamy smoothness of the nutty avocado, and the cool crisp cucumbers and apple deliver a festival of spring flavor to your taste buds! This recipe has got all the nutrients a body could ask for from antioxidants to healthy fats to electrolytes, and it’s loaded with essential vitamins and minerals.

Ingredients:

PASTA LINGUINI

• 1 large zucchini (skin peeled off, spiralised, or peeled into strips with a potato peeler – into fettuccini strips.)

ALFREDO SAUCE

• 1 cup red capsicum (chopped)
• ½ cup macadamia nuts (pre-soaked in filtered water for 2 hours, drained)
• 6 cherry tomatoes (halved)
• 1 tbsp mixed Italian seasoning (dried)
• 2 tsp onion powder (organic, without caking agents)
• 2 tsp extra virgin olive oil
• ½ cup fresh herbs (combination of: basil, dill, Italian parsley)
• ½ tsp high mineral salt (Celtic, or Pink Himalaya salt)
• 2 tbsp filtered water, or as needed

“CARAMELIZED” FIG SALAD BED

• 2 – 3 cups mixed lettuce leaves (packed)
• 8 fresh figs (halved)
• 1 tbsp coconut nectar

DRESSING

• 3 tbsp fresh lime juice
• 1 tbsp macadamia nut oil (cold pressed)
• ½ tsp coconut nectar

Directions:

For the Alfredo sauce, place ingredients into a high-speed blender with the capsicum and tomatoes at the bottom to allow ease of blending along with filtered water.  Load the other ingredients in and blend until smooth and creamy and well incorporated. For ‘caramelised-unbaked’ figs:  In a bowl, stir through coconut nectar and figs and place onto telex dehydrator sheets and dehydrate for 8 hours at 115F, or until soft.  If you do not have a dehydrator, you can simply allow them to marinate in the fridge overnight, or bake them at 180C for 20 mins, or until soft. In a bowl, hand mix all dressing ingredients with a fork, or small whisk.  Set aside. Place salad leaves on the bottom spread out to cover plate with caramelised figs scattered around. In a bowl combine ½ alfredo sauce with zucchini linguini to coat the linguini (reserve the rest in the fridge in a glass airtight container. Will keep up to 3 days).  Fold mixed herbs through and leave some for garnish on top.  Using two hands gently place ½ of the linguini on top of the bed of mixed greens. Using a spoon gently drizzle vinaigrette over the lettuce leaves that are not underneath the pasta. Garnish with a sprinkling of left over fresh herbs and a sprig of basil, or Italian parsley on top.