Kale, Blueberry, Goji and Avocado Salad:
2 small bunches of Tuscan kale 1 tablespoon olive oil 1/4 cup dried goji berries (soak them if they’re very hard or dry) 1/4 cup pumpkin seeds, soaked overnight, drained 1 cup blueberries 1 medium avocado, cubed
Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes.
Add goji berries, pumpkin seeds and blueberries to salad, and toss to mix. Top with avocado, and serve.
2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Raw paté: 1 cup raw pecans 1/2 cup raw sunflower seeds 1 1/2 teaspoons cumin 1 teaspoon coriander 2 teaspoons Nama Shoyu 1/2 teaspoon sea salt 1 teaspoon dried ground jalapeno pepper 1/2 teaspoon chili powder 3 tablespoons water Tacos: 1 to 2 heads romaine lettuce, whole leaves removed 1-2 tomatoes, chopped 1 avocado, diced handful sprouts 1 lime
Blend all paté ingredients in a blender or food processor until chopped, but not fully blended.
Lay a piece of lettuce on a plate. Dollop on the raw paté and cover with tomatoes, avocado, sprouts, and a squeeze of lime.
Mediterranean Wrap -
With red pepper (or garlic, or your choice) raw hummus
2 large collard greens 2 cups spinach 1 avocado Hummus (there is a fantastic raw garlic hummus in the produce section of whole foods) this is great to dip carrots, celery, tomatoes, zucchini, etc in 1/2 cup zucchini cut into long, thin spears 1/4 cup pitted black olives
Cut the leaves away from the thick center stem of each collard leaf to make a total of four flat pieces. Top each collard section with spinach leaves, spoonful of hummus, avocado, zucchini and black olives. Roll up in a wrap and enjoy
You can switch this up and add cilantro sometimes, or basil leaves and it changes the flavor dramatically. Mustard goes really well on this too. Garlic, celery, and mushrooms can be added as well. This makes for a wonderful raw food wrap
If you have a food processor you can get creative and process together avocado, parsley, cilantro, pistachios, salt, lemon, olive oil, etc and make a great pesto. Putting pesto on top of red peppers/tomatoes (or any vegetable that you prefer) is a great snack/appetizer
Mexican Lime Soup:
1-1/2 cup sliced onion 1/4 cup lime juice sea salt minced garlic 1 tsp fresh thyme (1/2 tsp for dried thyme)1 tbsp olive oil
2 cups filtered water 1/4 cup chopped cilantro 2 large avocados 2 celery sticks
Place onions, lime juice, salt, garlic, thyme, and olive oil in a mixing bowl and set aside to marinate and soften for 20 minutes. Add to water in a blender and pulse gently to mix. (Feel free to add whatever other vegetables you enjoy)
Raw Soup -
1 pound of carrots 1/2 avocado 1 teaspoon squeezed lime juice 3/4 teaspoon curry powder 1 tablespoon fresh cilantro 1/8 teaspoon salt (Cumin can be really good as well, and cayenne if you like spicy)
Place all of this in a blender and put on medium speed, then top with cilantro. It's really good!