This dish is very quick to prepare. It can be used as is when you are very hungry, or like a dressing with sprouts , or as a spread on bread.

Ingredients(Measurements) :

1. 1 Avocado.

2. 1/5th part of a large Green Bell Pepper.

3. 10 leaves of Parsley.

4. 1/4th Tablespoon olive oil.

5. 1/2 Teaspoon lemon juice.

6. Salt to taste.

7. Cayenne to taste.

Preparation:

1. Blend all together and you are done.!

I never heard of it in any raw food recipes online. Looked like at lettuce in whole foods store, so wanted to give a try. This recipe came out of me, after eating a leaf of it and having found out how bitter it was . Was not really sure of how the recipe would taste like. So I just let my intuition guide me and here you go. You will be amazed at it.

Recipe 1 :

Ingredients(Measurements) :

1. 1/2 Escrow

2. 1/2 cup Macademia Nuts

3. 1 Tsp lemon juice

4. 1 Tablespoon olive oil.

5.  20 cubes of water melon.

6. Salt to taste.

Preparation:

1. Soak Macademia nuts in hot water for 10 minutes. Chop them using a chopper.

2. Cut the escrow leaves into medium size pieces. I have found that using scissors for greens makes them taste better than using knives.

3. Mix all and chill for 1 hour.

Recipe 2:

Ingredients(Measurements) :

1. 1/2 Escrow

2. 1/2 cup Cashew Nuts

3. 1 Tsp lemon juice

4. 1 Tablespoon olive oil.

5.  1 sweet Apple.

6.  5 leaves of basil/cilantro.

Preparation:

1. Soak cashew nuts in hot water for 10 mins. Blend lemon juice, olive oil, basil, water to get the consistency of a flowing paste.

2. Cut the escrow leaves into medium size pieces.

3. Cut the apple into small cubes. You should get them in every spoonful of salad while eating.

3. Mix all and chill for 1 hour.

I felt so happy to make this sandwich. I had new beautiful dishes. Had homemade bread,homegrown microgreens and homegrown tomatoes.

Ingredients:

1. 4 sprouted grain bread slices.
2. 6 tomato slices.
3. 4 teaspoons hemp seed butter.
4. 2 handfuls of microgreens. I used alfalfa.

Preparation:
Ofcourse you know how to make a sandwich

Makes:2 sandwiches.

Ingredients:

1. 2 Carrots.
2. 1 tablespoon chopped Parsley.
3. Salt to taste
4. 1 teaspoon olive oil.
5. 10 raw walnuts.
6. 1 teaspoon lime juice.
7. 1/2 teaspoon cumin powder.
8. Dash of Cayenne.

Preparation:
Grate Carrots using a madoline/peeler , as noodles.
Add all other ingredients and mix thorougly.

Serves:2 .

Ingredients:

1. Any Vegetable like zucchini, celery, carrot, raddish.

Preparation:

Noodles:
Make thick noodles out of the vegetable using a mandoline or peeler.
Optionally dehydrate for 15 minutes.

And you are ready to GO !. Server with Marinara Sauce or
Ranch Dressing or just with olive oil and some salt and pepper.

Ingredients:

1. 1 ripe tomato
2. 1/2 cup soaked sun dried tomatoes
3. 1/2 red bell pepper
4. 2 tablespoons olive oil
5. 1 tablespoon chopped fresh basil (preferred) / 1 teaspoon dried basil
6. 1 tablespoon chopped fresh oregano(preferred) / 1 teaspoon dried oregano
7. 2 cloves garlic
8. Salt to taste
9. Dash of black pepper
10. Dash of cayenne

Preparation:

Sauce : Blend all ingredients. Transfer to a bowl. Add hot water before serving if you want it hot.

Makes: 1 bowl of sauce.

Ingredients:

Hummus:
1. 1 Zucchini. (Turai in Hindi)
2. 3 teaspoons Tahini. (Paste of Sesame/Til and Oil)
3. 1 teaspoon Lemon juice.
4. 1 clove Garlic.
5. 1/4 teaspoon cumin powder.
6. 1/4 teaspoon paprika.
7. Salt to taste.
8. 1 Tbsp oil.

Crudites:

1. 1 stalk Celery.
2. 2 Carrots.
3. 2 small yellow peppers
4. 2 small tomatoes.
5. 20 florets of Broccoli.

Preparation:
Hummus: Peel Zucchini.Add all ingredients and blend.

Place Hummus in a bowl on a flat dish in the center. Add in 1/2 Tbsp olive oil slowly and mix well. Garnish with parsley (optional).
Cut all vegetables in the desired shape.
Arrange them beautifully around the hummus bowl.
Pour olive oil over the hummus and crudites.

Serves:2

Tags : broccoli, carrots, celery, garlic, hummus, lime, tomatoes, zuchini

Ingredients:

For the base:

1. 6 Mushrooms.
2. 1 tablespoon Nama Shoyu/Tamari.

For the filling(The quantities here are to make 1 cup filling, of which we shall use some in this recipe. Rest can be refrigerated):

1. 1/2 cup soaked(overnight/15 hours) sunflower seeds.
2. 1 Garlic clove.
3. 5 Basil leaves.
4. 1/2 cup coriander leaves.
5. 1 teaspoon lemon juice.
6. 1/4 red onion.
7. Dash of cayenne.
8. Water to give required consistency.

Preparation:

Base:

Remove stalks of mushroom.
Optional:Steam mushrooms for 3 minutes
Take a bowl. Place mushrooms, open side up.
Sprinkle soy sauce such that it touches all sides of the mushroom.
Let it marinate for 15 minutes.

Filling:

Blend all ingredients except water . If the paste is too thick, add a little water.

Take the mushrooms out of the bowl. Throw away the soy sauce remaining in the hollow part of the mushroom.
Place the mushrooms on a flat dish.
Pour the filling into the hollow part.

Serves:2

Tags : basil, cayenne, garlic, lemon juice, mushrooms, onion, sunflower seeds

Ingredients:

1. 1 sweet Corn.
2. 1/2 Cabbage (I have used purple).
3. 1/4 cup Pumpkin seeds
4. Celtic salt.

Preparation:
Soak pumpkin seeds for 8-15 hours.
Shred corn seeds from the corn using a knife.
Shred cabbage.
Mix pumpkin seeds, corn seeds, cabbage and salt to taste.

Serves:2

Tags : cabbage, pumpkin seeds, sweet corn

Ingredients:

1. 1 ripe Avocado.
2. 1/2 cup Arame (Sea vegetable)
3. 1 cup Shredded Cauliflower.
4. Celtic salt.
5. Dash of Lime/Lemon juice.

Preparation:
Soak sea vegetable for 15 mins in cold water.
Mash Avocado.
Add mashed avocado, soaked sea vegetable, shredded cauliflower,salt and lime juice.

Serves:2

Tags : arame, Avocado, cauliflower, celtic salt, lime juice