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Thumbprint Cookies
By Earthmother-in-the-Raw

Dough: -1 medium zucchini, peeled and chopped -2 C almond meal -1/4 C raw honey -1 tsp vanilla extract -1/4 tsp cinnamon -1 tsp orange zest -1/2 tsp sea salt -1/2 C raw nuts, finely chopped Filling: -1/2 C raspberries (thawed, frozen raspberries can be used) -1/4 C raw honey To make the dough: In a food processor, blend zucchini until pureed. Add almond meal and pulse until mixed. Transfer into a large bowl, add the honey, vanilla, cinnamon, orange zest, salt and mix well by hand. Chill dough in freezer for 20-30 minutes. Shape into small balls by rolling between the palms of your hands. Roll each ball in chopped nuts and place on a lined dehydrator tray. Using your thumb, make an indentation into the center of each ball. Dehydrate at 105 degrees for about 4 hours. Remove the liner. Dehydrate another 2-3 hours. Climate, temperature and humidity all affect dehydrating time. The cookies should be crispy on the outside and still moist inside. To make the filling: Blend together raspberries and honey to make a jam. Fill the center of each cookie as it comes out of the dehydrator.

Raw Cauliflower Cous Cous
By Meghan Telpner

Ingredients: -1 head of cauliflower -1/3 cup fresh lemon juice -1/3 cup olive oil -1 bunch cilantro, chopped -1 bunch parsley, chopped -1 bunch mint, chopped -1/4 cup basil, chopped -2 cups cherry tomatoes, quartered and seeded -1 red bell pepper, chopped -1/2 cup black olives, seeded and sliced -salt and pepper to taste Instructions: -Process cauliflower in food processor with ‘s’ blade to achieve cous cous like consistency (can also chop finely by hand). -Place in bowl and add lemon juice, olive oil, salt and pepper. -Mix in herbs, tomatoes, pepper and olives. -Stir well and serve chilled.

Kris Carr’s Buddha Bowl

Buddha Bowls are basically veggie scrap bowls with grain, seasoning and avocado. They’re an awesome way to use up all your RAW green pals before they go bad. Since I eat cooked foods at night this recipe is one of our regular dinner options. Plop ANY combo of veggies (finally chopped – this is key) AND avocado on top of an alkaline grain. Yum! Here are some examples: -Millet or Quinoa (both quick to cook and great for you!) Plus any combo of veggie: -Broccoli or cauliflower (cut in tiny florets) -Finally chopped greens (kale, romaine, arugula, spinach, etc) -onion or scallions -grated carrot -chopped celery -1-2 cloves of fresh garlic -Ground flax seeds -1-1.5 avocados (for 2 people) -Olive oil or flax oil to dress (1-2 tsp) -Sea Salt or braggs -dash of cayenne

Lime-Coconut Smoothie
By Lauren

-1 Thai coconut (meat and water) -1 lime juiced -2 frozen bananas -1 tablespoon of coconut butter (or oil) -1 tablespoon of raw coconut flakes Mix all together in blender and enjoy!

Maple-Cinnamon Squash Ringlets
By Joy Pierson & Bart Potenza

Serves 4-6 We are mad for all types of squash. Joy’s mom’s favorite way to prepare squash was to halve and seed butternut squash, rub it with cinnamon, then fill the cavities with chutney just before baking. We like to make something similar with sweet and succulent kabocha squash. They look and taste great as a side with Grilled Tofu and sautéed greens. The squash can also be cooked on the grill, basted with the maple-cinnamon mixture, about 3 minutes per side. Happy eating! -2 kabocha squash -1/4 cup extra-virgin olive oil -1/4 cup maple syrup -1 teaspoon cinnamon -Pinch crushed pepper -Pinch sea salt 1. Preheat the oven to 350°F. 2. With a sharp paring or vegetable knife, carefully cut the squash into 1-inch circles, then halve into semi-cir-cles Lay them side by side on baking sheet. Whisk the olive oil, maple

syrup, cinnamon, pepper and salt together in a small bowl. Brush the oil over the squash rings and bake for 20-25 minutes, until the squash is just tender. Serve at once.

Harvest Soup
by Kristen Suzanne

Ingredients (Yield 6 cups) -1 cup water -1 large zucchini, chopped -2 medium tomatoes, quartered -3 stalks celery, chopped -2 cups carrot, chopped -2 dates, pitted -1 clove garlic -2 tsp Himalayan crystal salt -1 tablespoon onion powder -1/2 teaspoon black pepper -1/2 cup flax oil Blend all of the ingredients, except for the flax oil, on high speed in your blender until really creamy (approximately one minute – I prefer this soup a tad warm and very creamy). Then, while the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy! Variations: -Substitute olive oil for the flax oil -Add 1/2 teaspoon coriander -Add 1/2 teaspoon pumpkin pie spice

Raw Pasta with Spinach/Cilantro Pesto
by The Voracious Vegan

Ingredients: -2 LARGE zucchini (I really mean LARGE, like the size of your lower arm.) peeled into thin strips with a potato/vegetable peeler (once you peel down to the seedy center, just set the centers aside for use in a -green juice later, don’t peel them) -1 large red onion, sliced into paper thin strips -2 bell peppers, sliced into paper thin strips -drizzle of olive oil -juice of one lemon -2/3 cup ground raw pine nuts -1/4 cup nutritional yeast -1 small bunch of cilantro, chopped very small -1 bag of baby spinach leaves, chopped very small -3 cloves garlic, diced very small -juice of 2 small lemons -pinch of salt and pepper -olive oil Instructions: -Set the zucchini strips aside -Combine the red onion strips and bell pepper strips in a bowl and toss them with the juice of one lemon and a small drizzle of olive oil and allow to marinate for 1 hour -Combine the pine nuts, nutritional yeast, spinach, cilantro, garlic, juice of 2 lemons, salt and pepper (I don’t have a food processor so just chop everything very well!)

-Into the pine nut mixture drizzle in olive oil slowly while stirring until everything is combined and to the consistency that you like. I prefer mine fairly thick, but loose enough to cover my veggies. -Combine the marinated onions and bell peppers with the zucchini slices and top with the pesto sauce. Enjoy!

Garden Guacamole
by Kristen Suzanne

Yield approximately 4 – 5 cups Ingredients: -3 avocados, pitted, peeled and diced -Juice from 2 limes -1/2 – 3/4 teaspoon Himalayan crystal salt -1 medium heirloom tomato, diced* -1 medium red bell pepper, destemmed, seeded, and diced -1 medium orange bell pepper, destemmed, seeded, and diced -3 large stalks celery, diced -1/2 bunch cilantro leaves, chopped Place the diced avocado into a large bowl with the lime juice and salt. Smash it up (I like using a potato masher to do the job). Then, add the rest of the ingredients and toss well to mix. At this point, taste it and see if you’d like to add more salt. *If heirloom tomatoes aren’t in season, then use regular tomatoes.

Creamy Chunky Cauliflower Chowder
by Vegan Dad

Ingredients - 2 tbsp oil - 1 tbsp margarine - 1 sweet onion, halved and sliced - 4 garlic cloves, chopped - 3 leeks, white and light green part, thinly sliced - 1 large cauliflower, cut into florets - 2 medium red potatoes, skins on, diced - 4 cups water - 1 roasted yellow pepper, skinned, seeded, chopped - 1 recipe cashew cream - generous tbsp yellow miso - generous tbsp Dijon mustard - 1/2 cup nutritional yeast - salt and pepper to taste Method

1. Heat oil and margarine in a large soup pot over medium heat. Add onion, garlic, and leeks and saute for 12-15 mins, or until reduced down and golden. 2. Add cauliflower and potatoes and water (salt the water if you want). Bring to bubbling, then reduce heat and cover. Simmer for 15-20 mins, until cauliflower and is very tender. 3. Remove half of the veggies with a slotted spoon. Add the roasted yellow pepper to the remainder and blend with an immersion blender until smooth. 4. Add removed veggies back to the pot along with the cashew cream. Add miso, mustard, and nutritional yeast and mix well. Season to taste, heat until just bubbling, and serve.

Decadent Pumpkin Porridge
by Julia of Sassy Kitchen

Ingredients: -1/4 C Buckwheat -1 C Filtered Water -1/4 C Coconut Milk -2 Cinnamon Sticks -1/4 C Pureed Pumpkin -1 T Chia Seeds -1/2 t Cinnamon -1/2 t Nutmeg -A banana, sliced -Grated fresh ginger 1. In a saucepan, cook the water and coconut milk until boiling. Add cinnamon sticks. 2. Stir in chia seeds and buckwheat. Bring to boil, then simmer (will take 10-12 minutes total). 3. Before finished, add pureed pumpkin, sliced banana and grated ginger. Stir. 4. Stir in spices and eat immediately

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Vanilla Chia Tapioca Recipe
by Latham Thomas

-7 cups Milk (brazil nut, hemp seed, or cashew) -1 cup Chia Seed -2 tablespoon Vanilla Extract -1 Vanilla Bean -2 tablespoon Cinnamon -1/3 cup Agave Nectar -pinch of Sea Salt Blend all ingredients together minus the chia seed, pulse in a high speed blender. Place chia seeds in a large bowl, pour mixture over the chia seeds and begin to whisk. Keep whisking periodically to be sure the tapioca does not clump. It takes about 1 hour and a half for the tapioca to set. You can adjust the sweetness. Great for a quick and healthy Omega-rich dessert or a kids snack.

Creamy Dreamy Hemp Milk
by Kristen’s Raw

Yield: 4 cups -2 1/2 cups Water (more if desired) -1 1/2 cups Hemp Seeds -2 tablespoons Raw Agave Nectar or 2-3 Dates, pitted (optional, but delicious!)

Blend all of the ingredients until creamy and smooth. Creamy Dreamy Hemp Milk will stay fresh for up to four days when stored in an airtight container in the refrigerator.

Tunisian Kale Salad With Olives And Lemony Raw Tahini Dressing
By Latham Thomas -2 1/2 bunches Dino Kale (lacinato) – cut thin strips across ribs -1 teaspoon Sea Salt -4 tablespoons Extra Virgin Olive Oil -4 tablespoons 2 oz Nama Shoyu -1 tablespoon Raw Agave Nectar -1 teaspoon Spicy Curry -1/2 cups Lemon Juice -1 teaspoon Cayenne Pepper -1 cup Raw Tahini -1 ounce grated Ginger -1 1/2 cups pitted Green Olives -1 1/2 cups diced Red Bell Pepper -1 cup Pine Nuts -1 cup Hemp Seeds Slice the kale by the bunch across the ribs to get thin slices. Blend all ingredients minus olives, bell pepper, hemp seeds, to get a thick dressing. Add the olives, bell pepper, and hemp seeds to the bowl with kale. Then pour over the tahini dressing and mix thouroughly. Can be served right away or made a day ahead. Will not keep very long in the fridge if dressed, maybe two days tops before it gets soggy.

Make Juice Not War Green Drink

It’s our motto and our morning beverage. Here’s what we serve in the Carr/Fassett home daily. This recipe makes almost 32 oz. When we have time, we make another juice at 4 pm. -2 large Cucumbers (peeled if not organic) -Big fist full of Kale -Big fist full of Sweet Pea Sprouts -4-5 stalks Celery -1-2 big Broccoli stems -1 Pear or Green Apple (optional) -1 inch of Ginger (or less) Other optional greens we love: romaine, parsley, spinach and dandelion.

Dulce de Leche Bars
By Jessica Stone, April Contest WINNER!

Yield: 12 squares -2 cups Almond Meal from almond milk -1 cup Lucuma Powder -2 cups pitted Dates -1/4 cup Agave -1 Vanilla Bean -1/4 teaspoon Sea Salt -1/4 cup Coconut Oil Put everything in a high-speed blender or food processor and blend until smooth, scraping the mixture down with a spatula as needed. Spread into a 9 x 9 pan and place in the freezer for at least two hours. Cut into squares.

Kris’ Go-to Green Smoothie

-1 Avocado -Fresh Mint -1 Cucumber -A bit of Kale -Coconut Water (or purified) -Stevia to taste If you can’t get mint try adding lime – awesome!

Muhammara (Roasted Red Pepper and Walnut Spread)
by Colleen Patrick-Goudreau

Yield: 1 cup or more -2 to 3 whole Roasted Peppers (from jar or roasted yourself) -2/3 cup Bread Crumbs -1 cup Walnuts, toasted -4 large Garlic Cloves -1/2 teaspoon Salt -1 tablespoon fresh Lemon Juice -2 teaspoon Clover Agave Nectar -1 teaspoon ground Cumin -1/2 teaspoon Red Pepper Flakes (or more for added spice) In a blender or food processor, combine the peppers and all the remaining ingredients. Taste, and add more spice or salt as necessary.

Creamy Zinger Garlic Spread
by Kristen’s Raw

Yield 1 1/2 cups -1 cup Cashews, Macadamia or Pine Nuts (or a mix) soaked 1 hour, drained & rinsed -1 large clove Garlic -1 tablespoon Garlic Red Pepper Miso -1 tablespoon light Miso -1 tablespoon fresh Lemon Juice -1 tablespoon Extra Virgin Coconut Oil -A little Water, if needed, to help blend Blend all of the ingredients until creamy in your blender (or food processor) and enjoy this gourmet-flavored deliciousness.

Ali’s Sacred (yum-yum) Monkey Cookies
RECIPE CONTEST WINNER!

-2 cups Almonds blended to almond flour -1/4 cup or 3 tablespoons Maple Syrup (or whatever amount/sweetener you prefer) -1/2 bag of Sunsweet Vegan Carob Chips -3 big mashed Bananas (ready to peel, but not brown-ripe) -A dash of Vanilla Extract 1. Mush the bananas in a large mixing bowl 2. Mix in the maple syrup & dash in the vanilla extract 3. Combine this with the 2 cups of fresh almond flour 4. Mix 1/2 (+) bag of sunsweet vegan carob chips-the mixture should be moist, but shouldn’t be runny. 5. Place spoonfuls of mix onto dehydrator trays lined with teflex sheets. Flatten to about 1/2 inch tall, round “cookie shape.” 6. Dehydrate at 100 degrees for about 8-12 hours* – or until the cookies can be peeled off the sheets and maintain their form. they will be moist and gooey, and are super yummy straight out of the dehydrator. 7. Store in the fridge:) *It may take less time with an excalibur dehydrator. I have a Nesco and it takes 10-12 hours.

Zesty Italian Avocado Dressing
by Kristen’s Raw

Yield: 1 1/2 cups -3/4 cup Water -Juice of 1 Lemon -Juice of 1 Lime -1 Avocado, pitted and peeled -1 Date, pitted -1 large Clove Garlic (or 2 small-medium size cloves) -1 tablespoon Italian Seasoning -1/2 teaspoon mustard Powder -1/2 teaspoon Himalayan Crystal Salt -1/8 teaspoon Cayenne Pepper Blend all of the ingredients together until creamy.

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Raw Brownie Cookies
by Ani Phyo

Yield: 12 -1 1/4 cup Almond Meal -3/4 cup Cacao Powder -pinch Sea Salt, to taste -1/3 cup Agave or Honey -1/3 cup Water -1/2 cup Cacao Nibs Mix almond meal, cacao, salt in mixing bowl. Mix in agave and water. Stir in cacao nibs. Use a 2 Tablespoon scooper to portion onto dehydrator trays. Dehydrate for 6 to 7 hours, or to desired consistency.

King Garlic Hemp Dressing
by Kristen’s Raw

Yield: 1 1/2 cups -1 cup Hemp Oil -1/2 cup fresh Lemon Juice -3 large cloves Garlic -1 1/2 teaspoon Italian Seasoning -1/2 teaspoon Himalayan Crystal Salt Blend all of the ingredients very thoroughly (30-45ish seconds). Enjoy!

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