Pesto-n-Rice

Cookbook – Kristen Suzanne’s EASY Raw Entrees

2 C Spinach, packed

¼ C Extra Virgin Olive Oil

1 Tb Lime or Lemon Juice, fresh

2 Clvs Garlic, pressed

1 ½ tsp Himalayan Crystal Salt

1 tsp Curry

¼ tsp Cardamom

1/3 C Pine Nuts

Blend spinach, olive oil, lime/lemon juice, garlic, salt, curry & cardamom in a food processor. Scrap down bowl. Add pine nuts & process until smooth. Set aside & refrigerate in sealer container.

3+ Cups Cauliflower Florets

¼ Cup Pine Nuts

3 Tb Orange Juice, fresh

1 Tb Lemon Juice, fresh

1 Tb Agave Nectar

½ tsp Cinnamon

Pulse cauliflower & pine nuts in food processor until chopped to approximate size of rice. Doing this in batches yields best results. Set aside in large mixing bowl. Add remaining ingredients & toss together until well mixed. Serve as is, topped with pesto or dehydrated. If dehydrating, spread mixture onto sheet of parchment paper at 140°F for approximately 1-1 ½ hours. Then top with pesto.

"Sumptuous Salad"

Flatbread

Cookbook – inspired by everydayraw by Matthew Kenney

1 C Flax Meal

4 C Yellow Squash, roughly chopped

1 Lg Shallot

1 ½ C Brazil Nuts

¼ C Olive Oil

1 tsp Sesame Oil

¼+ C Water

2 Tb Agave Nectar

1 Tb Nutritional Yeast

1 Tb Hemp Protein Powder

1 Tb Basil, dried

1 Tb Curry

4 tsp Adobo, ground

1 tsp Cayenne

1+ tsp Sea Salt

Black Pepper to Taste

Soak nuts 6-8 hours, drain & dry. In blender, chop nuts, shallots & squash finely. Add agave nectar, nutritional yeast, protein powder, herbs & spices until smooth. Drizzle oils top while running & continue processing until emulsified. Scrape down sides & continue processing until all ingredients are well blended. Add flax meal & blend again until well incorporated. Add water if necessary. Dehydrate at 115 degrees for approximately 4-6 hours. Remove from sheet, flip over & continue dehydrating for another 6-8 hours or desired consistency.

Watermelon

Simply Slice & enjoy... the perfect complement to any summertime meal!

Lemon Lime Pie