Raw Halvah Crackers/Rolls (Sweet)

 Halvah can also be made with sunflower seeds, not sesame seeds. It has its own distinct flavor and this is the halvah I grew up on, although it was very sweet and unhealthy.

Raw Halvah Crackers (Sweet):

• 1 cup of soaked sunflower seeds (you can use sesame seeds)
• 4 tbsp coconut nectar or 10 small dates or other sweetener (can add more if you want it sweeter)
• 1/3 cup of chia seeds
• 2/3 cup of water

1. Mix the chia seeds with water and allow to sit for 10 minutes.
2. Blend the sunflower seeds and the sweetener in a high speed blender until smooth (I couldn't get it totally smooth because of the small volume but that is OK).
3. Add the chia mix to the sunflower seed mix and spread out on teflex sheets and dehydrate for about 6-7 hours, flipping halfway for a pliable mix that you can roll up or 10-12 hours for a cracker like texture. 
4. To serve, make some dessert dip or roll them up in cacao nibs. 

Basic Raw Cheesecake with Chocolate glaze

This is simple to make and tastes amazing even with substitutions. This should be done in a cake pan for presentation but I couldn't find mine so I used a glass container.

Crust:

• 1/2 cup of almonds or other nuts
• 1 cup of prunes or other dried fruit
• 1 cup of shredded coconut
• 1/4 cup of melted coconut oil
• 1 tablespoon of coconut nectar

Filling:

• 2 cups of cashews
• juice from one lemon
• 2 tsp vanilla beans or extract
• 15 dates or other sweetener
• 1 cup of water
• about 120 grams of melted cacao butter/coconut oil mix
• cacao nibs mixed in after blending (optional)

Glaze:

• about 80 grams of melted cacao butter/ coconut oil mix
• 5 tablespoons of cacao powder
• coconut sugar to taste (optional)

1. Process the crust ingredients and press into a pan. Place in freezer.
2. Blend the Filling ingredients until smooth and pour onto crust. Place in freezer.
3. Blend the Glaze ingredients in the same blender without washing it from the filling until smooth.

5 Minute Raw Vegan Fish Cakes

I had no time to soak the nuts and seeds but once in a while this is fine. 

5 Minute Raw Vegan Fish Cakes:

• 1/2 cup sunflower seeds
• 1/2 cup cashews
• 1/4 red bell pepper
• 1 tsp of nutritional yeast
• 2 tbsp of dulse
• 1/2 tsp salt
• 1 oz lemon juice
• dill to taste
• 1/4 cup of water

1. Blend the above until smooth 
2. Serve immediately as a spread or dehydrate for 4-5 hours, flipping halfway. I served it on portabella mushrooms.

Raw Wild Greens Salad and Raw Cashew Spinach Dressing

Wild greens are so healthy and easy to find anywhere. I picked dandelions, clovers, plantains, chives in great abundance. Being outside is really healthy as well, it's the perfect time of the year to pick wild greens. I make a salad by chopping these up, adding regular salad vegetables (tomatoes, radishes, arugula, cucumbers) and use a dressing such as this:

Raw Cashew Spinach Dressing:

• 1 cup of spinach
• 1/2 cup of cashews
• 1.5 cups of water
• 1 tablespoon of miso
• 3 chives (There are lots of wild chives around where I live in forests and meadows)
• 1 oz of lemon juice
• 1 tsp chia seeds
• 1 tablespoon of hemp seeds

1. Blend the above and serve over a salad, I topped it with dulse after I took the picture and it was delicious.  

Raw Dulse Almond Burgers

These are very filling and a little heavy but good with a simple salad. You can add less dulse but since dulse is so healthy and I love it, this is a good place to use it up.  

Raw Dulse Almond Burgers:

• 1.5 cups of soaked almonds
• 1 date
• 1 tsp nutritional yeast
• 1/4 red bell pepper
• 1 oz of lemon juice
• 2 tablespoons of dulse
• 1 tsp salt
• 1/2 tsp of turmeric
• chopped dill, parsley, cilantro to taste
• 1/2 cup of shredded carrot, optional

1. Blend everything but the carrot and herbs, adding a little water if necessary.
2. Add the carrot and herbs to the mix, shape into burgers and place on dehydrator tray.
3. Dehydrate for 5-6 hours flipping halfway and serve on crackers, portabella mushrooms, or salad leaves with some tomatoes, peppers, and anything else on top.