Raw Red Pepper Collard Salad

For dinner I made a massaged collard greens salad with a red bell pepper dressing, here is the recipe!

Red Pepper Collard Salad:

• 1 head of collard greens
• 1 tablespoon of lemon juice or ACV
• 2 garlic cloves
• 1/2 tsp salt

      Dressing:

• 1 garlic clove
• 1/2 red bell pepper
• salt to taste
• 1 tablespoon of lemon juice or ACV
• 1/4-1/2 orange (depending on how sweet you want the dressing, you can also substitute this for a little bit of water if you don't want it sweet at all)
• can add fats like olive oil, avocado or soaked nuts (I added 1/2 cup of soaked cashews)

1. Chiffonade the collard greens (de-stemmed if preferred)
2. Chop the garlic
3. Mix together along with the lemon juice or ACV.
4. Massage for a few minutes until wilted. 
5. Mix the dressing ingredients in a blender for 30 seconds or until smooth
6. Pour over salad, mix, add topping such as nuts or avocado, and enjoy!

Raw Strawberry Spinach Salad

For Lunch I made a simple spinach salad with a strawberry vinaigrette:

Strawberry Vinaigrette:

• 1 cup of strawberries
• 3 dates
• 1 tablespoon of lemon juice
• 1/2 tablespoon of ACV
• salt to taste
• 1 garlic clove
• sprinkle of dried oregano

1.  Blend the above in a high-speed blender and serve over greens such as spinach with tomato and onions!

This is a very light lunch so you might want to have something else as well :)

Raw Low-Fat Stuffed Portabella Mushrooms

Raw Low-Fat Stuffed Portabella Mushrooms:

• 4 large portabella mushrooms
• 1 tablespoon of nama shoyu/tamari
• 1/2 cup of soaked walnuts - can be omitted for a very low fat recipe and substituted with something like carrots.
• 2 celery ribs
• 1/2 bell pepper
• 3 dates
• 1 tomato
• 1/4 onion
• 2 garlic cloves
• 1 ounce of lemon juice
• any amount of herbs like dill, parsley, cilantro, sage, etc
• 1 tsp dulse (optional)
• salt to taste

De-stem the mushrooms and rub the nama shoyu/tamari all over them, using more if you like. Process the mushroom stems and all the other ingredients and mix together to form the stuffing. Place the stuffing in the mushrooms and dehydrate for 5 or more hours or eat immediately. Top with anything such as avocados, vegetables, etc.


These are really great and satisfying and EASY.

Raw Kale Salad with Low-Fat Orange-Pepper Dressing

This is another kale salad recipe with a twist on the dressing for those who are into a more low-fat lifestyle. It is really delicious!

Raw Kale Salad with Low-Fat Orange-Pepper Dressing:

• 1 bunch of kale (any type)
• 1.5 tsp salt
• 1 tablespoon of ACV or lemon juice
• 2 garlic cloves
• 1 orange
• 1/4 of jalapeno without seeds
• 1/2 of red bell pepper
• 1 teaspoon of miso (I used red miso)
• 1-2 tablespoons of hemp hearts (can be omitted)
• 1-2 dates 
• extras like green olives, tomatoes, avocado, apple, pine nuts can also be added

Cut the kale into small pieces and remove the stems if you want to. Add to the kale .75 tsp of salt, the ACV or lemon juice, and 1 chopped garlic clove. Massage the kale for a few minutes. To make the dressing, add to the blender 1 garlic clove,  orange, jalapeno, bell pepper, hemp hearts, and dates. Mix until smooth. Add the dressing to the salad along with the extras and mix.

Banana Prune Cherry Ice Cream

This is a relatively simple recipe for a snack or for dessert. You can decorate it in any way but I just ate it as is.

Banana Prune Cherry Ice Cream:

• 2-3 frozen bananas
• 1/2 cup of prunes
• 1/2 cup of frozen cherries

      Blend the ingredients in a high speed blender until it is smooth but don't blend for more than a minute or two otherwise it will heat up and melt unless you want that. This isn't as good when it is at room temperature.

This is a very rich dessert so you might want to share :)

Coconut Crust Berry Swirl Cheesecake

Crust:

• 1.5 cups shredded coconut
• 1/2 cup of any nuts
• 1 cup of dried fruit or dates
• pinch of salt
• 4 tablespoons of melted coconut oil
• 1.5 tablespoons of honey

Cheesecake Filling:

•  2 cups of cashews
• 120 grams of cocoa butter/coconut oil mix
• 10 dates
• 3 tablespoons of sweetener
• pinch of salt
• 1 oz lemon juice
• 3/4 cup of water + more for consistency

Berry Filling:

• 4 cups of fresh or frozen fruit or berries
• 2 oz of lemon juice
• sweetener to taste
• 1/2 cup of water if frozen fruit

Process the crust dry ingredients and mix together along with coconut oil and honey. Spread out in form and place in the freezer for a few minutes. Add the cheesecake filling ingredients to the blender and mix until smooth. Pour the filling onto the crust and place into the freezer again. You don't have to wash the blender for the berry filling, just place the ingredients for the berry filling into the blender and blend until smooth. Place in chunks on the cheesecake filling and swirl the two mixes in different motions (you can do diagonal or small circles). Freeze until firm and store in the refrigerator if eating within 1-2 days, otherwise store in the freezer until ready. Defrost in the refrigerator for about 3 hours  to serve.

Here is the final product (I split the recipe into two and made two cakes; one with strawberry the other with mango):

Kulich/Pascha

This weekend is Paskha (Easter) and it is a tradition to make kulichi or pascha which are made of flour. This is a raw version I found on a Russian website here: Raw Kulichi. I have changed a few things because of lack of some of the ingredients and have translated my version of the recipe:

Dry:

• 1.25 cups almonds ground into flour
• 1.25 cups walnuts ground into flour
• 1 cup chia or flaxseeds ground into flour
• 1 cup dried cherries or any combination of small dried berries/fruits.
• 3 carrots processed or shredded
• 1 teaspoon of cinammon
• 1/2 teaspoon of ground cloves
• 1/2 teaspoon of ground cardamom
• 1/2 teaspoon of grated nutmeg

Wet:

• 10 prunes
• 8 dates
• zest of one lemon
• zest of one orange
• juice of one mandarin

Mix together the dry ingredients and reserve 1/4 of the chia flour. I processed the cherries into smaller raisin like pieces beforehand.  Mix the wet ingredients in a blender or processor. Mix the wet and dry mixes together using your hands and shape into anything: eggs, kulichi, etc. The "dough" is very easy to shape and work with. Once shaped, dust with chia flour or any other flour you want and you can decorate if you want. I decorated with this cashew coconut "glaze":

Cashew Coconut "Glaze":

• 0.25 cup of soaked cashews
• 0.25 cup of melted coconut oil
• 4 dates or to taste
• 0.5 oz lemon juice
• water for consistency

Blend all of the above and cover the kulichi or any other dessert! I made twice the recipe for better blending and had some glaze left over. Place in the fridge to chill and harden.

I also sprinkled some bee pollen on top :) Looks like sprinkles!

Here is the entire process:

                                                      Assembling the dry ingredients:

                                                               The Wet Ingredients:

                                                                  The Final Product!!!