Recipes1.docx

Curried Jerk Nut Meat Use to make into burgers...or serve in romaine lettuce wraps and top with your fav sauce! 1/2 cup Sunflower seeds, soaked & drained 1/2 cup Pumpkin seeds, soaked & drained 2 sprigs Scallions – finely chopped 1 clove Garlic – pressed 1/4 cup Parsley – chopped 1 sm. Tomato – chopped 1/4 cup Carrots – grated 1/4 cup Red pepper – chopped 1/4 cup Orange – juiced 1/2 tsp. Fresh thyme – chopped 1 tsp. Jerk Seasoning 1/2 tsp. Mild curry powder 1/2 Avocado – diced 1 tbs. Olive oil 1 tbs. Nama Shoyu Process nuts in a food processor or homogenize in Champion Juicer with blank plate. Place ground nuts in a bowl, add remaining ingredients and mix well. Serve as is, or form into balls or patties and either dehydrated or sun dry for several hours, turning once, until dry and firm. Via: Mojo Juice Club www.facebook.com/Sistahintheraw

Chocolate chia seed pudding 1 1/3 cups fresh raw chocolate coconut milk 1/3 cup chia seeds 1 banana, sliced Mix together chocolate coconut milk and chia seeds. Cover and refrigerate for at least 3 hours, or overnight. Once pudding is set, layer with freshly cut bananas in serving dishes. Serve cold. Via: sarahbakesgfree www.facebook.com/Sistahintheraw

Blueberry Berry Banana Sorbet Simple place frozen bananas and frozen blueberries in a high powered blender and blend on high. No need to add any liquid, may take a minute to really get it going, but if you have a vitamix, use the plunger and work it! You can add a very small dash of vanilla to the mix...even a tbsp of chia seeds....

Via: Sacred Source Nutrition www.facebook.com/Sistahintheraw

Tropical Green Lemonade 1/4 pineapple 1/2 cucumber 1 apple 1 handful spinach 1/2 lemon Remove rind from pineapple. Peel lemon (optional). Put all ingredients through juicer and enjoy! Via: rebootwithjoe

Raw lasagna with cashew cheese and broccoli sun-dried tomato pesto Lasagna noodles: 1 zucchini Cashew cheese: 2/3 cup cashews 2 peeled garlic cloves 1 tablespoon fresh lemon juice 1-2 teaspoons dried rosemary 2-3 tablespoons nutritional yeast (optional) Salt and pepper, to taste Water, as needed

Sun-dried tomato and broccoli pesto: (or use the pesto recipe here) 1/2 head of broccoli 2 tablespoons sun dried tomatoes 1 tablespoon olive oil (only if your sun-dried tomatoes aren't already stored in oil) Salt, pepper and dried herbs, to taste Water, as needed Other layerings: Mushrooms Tomatoes Basil leaves Sprouts To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy. Via: thisrawsomeveganlife www.facebook.com/Sistahintheraw