Ingredients(Measurements) :

1. 1 bunch of collards.
2. 1 bunch of spring onions- just the green part not the roots.
3. Salt to taste.
4. 1/2 of a lemon’s juice.
5. 1 Tbsp sesame seeds
6. 10 Cashews
7. 10 walnuts
8. Grated ginger – 1/4 tsp (Optional)
9. 1 tsp of sesame/olive oil.

Preparation:

1. Chop collards and spring onions finely.
2. Add all ingredients together and mix with a spoon.

Serving :
Serves 2 as a salad. To make it more filling you can add steamed quinoa / puffed amaranth if you are not 100% raw.

The only thing steamed in this recipe is Beans.
Tip: Keep a good enough quantity of Lentils soaked and sprouted in the freezer. This will come in handy for recipes such as these which are very quick to make if you are very hungry.

Ingredients(Measurements) :

1. 1 cup sprouted beans.I have used Vaal here (Fava bean , Hyacinth Beans, Windsor bean , Horse beans).
2. 2 Bunches Romain Lettuce.
3. 1 Avocado.
4. 1/4 Onion.
5. 10 thin slices of yellow Beet.
6. Alfalfa Sprouts.
7. Salt to taste.
8. Pepper to taste.
9. 1 Tbsp oil.

Preparation:

1. Steam lentils until cooked (Usually takes 15-20 minutes).
2. Cut Avocado into long medium-thick slices.
3. Wash the lettuce and pat dry / put in the dehydrator for 5 minutes at lowest temperature. I found the if I dehydrate green just to let the water evaporate, I eat them more. They look more fresh and crunchier rather than wilted.
4. Cut Onion into thin long slices.
5. Take a leaf of lettuce and fill with Avocado slices, Lentils, Beet slices, Onion slices, Sprouts and do so for each leaf.
6. Sprinkle salt, pepper, oil.

Tags : beet, lentils, raw burrito, romain lettuce

Sea vegetables are superfoods. Soil of mother earth is being de-nutritioned by our practices. Luckily ocean remains untouched to an extent and provides extremely nutritious superfoods in the form of sea vegetables. The contents of minerals in sea water are very close to the contents of minerals of human blood.

The smell of these is gross for many. There are ways to get around it. Our recipes will show you how.

Ingredients(Measurements) :

1. 2 Tomatoes
2. 1 Tbsp Coconut butter
3. 1 Tsp Grated Ginger
4. 1 Clove Garlic
5. 1 Tsp Cumin Seeds
6. 1 Tsp Coriander Seeds
7. Pinch of Turmeric
8. Salt to taste.
9. 2 Strips of Kombu or any equivalent quantity.
10. 1/2 Soup Bowl hot water.

Preparation:

1. Break/Cut sea vegetable into small thin pieces and soak them for 15 minutes. If you do not like the smell of sea vegetables soak them longer in the refrigerator for few hours. On top of that , this recipe magically hides the smell totally.
2. Pour all ingredients into Blender except sea vegetables.
2. Pour the soaked sea vegetable along with water into the blender and keep a low speed. You do not want to puree the sea vegetables. It should only get finely chopped.

Serves :2

Quinoa goes well with anything, plain, with raw green, with vegetables, with beans.
Also this salad can be made without quinoa too. It looks very beautiful.

Ingredients(Measurements) :

1. 1 cup 24 hour soaked and sprouted Quinoa.
2. 1 Red Bell Pepper.
3. 2 Stalks Celery.
4. 10 Cashews.
5. Salt to taste.
6. Cayenne to taste.
7. 1 Teaspoon oil.
8. Parsley for garnish.
9. 1 Teaspoon cumin.
10. 1 Bay leaf.
11. A tiny peace of ginger.
12. 1 Tsp Sesame seeds.

Preparation:

1. Steam quinoa without adding water until soft and chewy. Add Bay leaf during the last 5 minutes.
2. Cut celery and bell pepper into small cubes.
3. Break cashews into halves. Soak in warm water for 5 minutes.
4. Grate ginger finely.
5. Add all ingredients and garnish with parsley , sesame seeds.

Tags : bell pepper, cashew, celery, how to steam quinoa, quinoa, raw salad, raw steamed salad

Ingredients(Measurements)

Wrap:
1. 2 Collard Leaves.
2. 1 Tsp Flax oil.
3. Salt to taste.
4. 1 Tsp Lemon juice.

Cheese

1. 6 Macadamia nuts
2. 1 Tsp Pine nuts
3. Salt to taste
4. Herb to taste (ex: Pinch of dill seeds or Pinch of basil powder or 3-4 leaves of fresh rosemary)
5. Cayenne to taste

Filling

1 cup Soaked Arame ( 15 minutes)

Preparation
1. Lay the collard leaves on a flat surface, back side up.
2. Mix the flax,salt,lemon juice in a bowl.
3. Spread the mix on the collard leaves.(I prefer doing this : I take a once used half of lemon which has some lemon juice in it still, dip it in the flax oil+salt mix and rub it on the leaves).

Let the leaves sit for 30 minutes.

1. Blend all ingredients of cheese and transfer to a bowl.

After 30 minutes :

1. Cut off the stem of collards with a sharp knife. You now have 4 parts , 2 of each leaf.
2. Spread the cheese
3. Spread the sea vegetable, Arame.
4. Wrap the collards.

You now have 4 tasty wraps !!! Enjoy. You can design your own wrap now. The fillings are bounded by your creativity

Tags : arame, collard, collard wrap, Sea Veg, vegan cheese

Ingredients for the Sauce.
1. 1/2 cup Soaked Pumpkin Seeds.
2. 1/4 Jalapeno Pepper.
3. 1 clove Garlic.
4. 5 Sprigs Parsley.
5. Salt to taste.
6. 1 Tbsp Flax oil.
7. 1 Tbsp Coconut oil.
8. 1 cup Hot Water.

Preparation of Sauce:
Blend all and pour in a deep dish.

Ingredients for curry:

1. 10 florets of Cauliflower (Steamed/Raw)
2. 2 leaves of Collard (cut into ribbons)
3. 1 BottleGuard(Turai) (cut into small cubes)
4. 1 Potato ( cubed and steamed)
5. 5 Mushrooms (Steamed/Raw)
6. 4 Baby Corns
7. Few strips of Red Pepper.

Preparation:
You can basicaly add any vegetables of your liking.
Pour the vegetables into the sauce and mix well. Let it sit for 30 minutes.

You can eat this with rice or alone.

Tags : pumpkin seed, Raw, Steamed, thai curry

If you are not 100% raw, you can eat this raw curry with Indian Roti. If you are 100% raw you can eat this with dehydrated bread.

Ingredients:

1. 2 cups soaked Pumpkin seeds.
2. 1 Large Red bell pepper.
3. 1/2 cup parsley.
4. 1 Tbsp Sunflower oil.
5. 1 zucchini
6. Salt to taste.

Preparation:
Chop/coarse-blend all ingredients.If you have a vita mix, use variable speed 5.

Tags : bell pepper, pumpkin seed, raw curry, zucchini

I love this mozzarella on the pizza (raw or unbaked pan bread). You can let it sit for a few hours to a day, to get a fermented taste, but I prefer the fresh one.

Ingredients(Measurements)

Base :
1. 10 Macademia nuts.
2. 1/2 cup sunflower seeds.
3. 1/2 teaspoon Dill seeds.(Optional)
4. 1/2 teaspoon Sea salt
5. 1 clove Garlic.
6. 1/2 a Lemon’s juice. (You can also use vinegar if you like)

Preparation
1. Soak nuts and seeds overnight.

2. Blend all ingredients adding water to get the desired consistency.

This time I will try making thin flat round pieces by spreading it on dehydrator sheet to see if it looks like the mozzarella in the store !!

Meal Sugestion: Looks and tastes great on pizza !

Tags : Macademia Nuts, Mozzarella, Non Soy, Nut, Raw, Seed, sunflower seeds, Vegan

Ingredients(Measurements) :

1. Stems of 1 bunch of baby broccoli
2. 1/4 Chana Daal.
3. 4 Dinosaur Kale Leaves.
4. 1 Tablespoon sunflower oil.
5. Salt to taste.
6. Dash of Chilli powder.
7. Mustard Seeds and Cumin Seeds for Tadka.

Preparation:

1. Chop Broccoli stems into 1/2 cm pieces and steam for 5 minutes
2. Steam Daal for 30 minutes.
3. Steam whole kale leaves for just 2 minutes.
4. Heat a pan.
5. Once hot add mustard seeds and switch off the stove.
6. Once mustard seeds splutter add cumin seeds and move the pan out of the stove.
7. Add all other ingredients and mix thoroughly and cover.

Meal Suggestions for 2
This can be eaten as is, or like I did today, can be eaten with
Jicama Tortillas .

Ingredients(Measurements)
1. 1/2 Jicama.
3. Salt to taste.
4. Dash of Lemon juice.
5. Dash of Cumin powder.
6. Dash of Coriander powder.
8. Dash of Turmeric.
9. Dash of Cayenne.
10. 1 teaspoon sunflower oil.

Preparation
1. Peel jicama and make thin slices holding the whole jicama in hand, so that you get tortilla (roti) shaped pieces
2. Add all ingredients mixing thoroughly and gently so that the jicama tortillas do not break.
3. Put in the dehydrator at 115 for 30 minutes.

Meal Suggestions for 2:
The companions of this salad in my lunch today were :
Miso Soup &
Cabbage Dill Cucumber Salad &
Brocolli Dry Daal