California Hot Corn Salad

2 C Mixed Greens

2 C White Corn

2 Avocados

½ C Orange Juice

2 Tb Lime Juice

Combine all ingredients & enjoy

Caraway Crackers

Cookbook-inspired by Preserve It Naturally by Excalibur

2 C Sprouted Kamut or other grain

¼ C Nama Shoy

4-5 Medjool Dates, pitted

1 Tb Caraway Seeds + more for top

¼ C Sunflower Seeds, sprouted & dehydrated

Sprout grains for 1 day. In a blender, process grain to fine consistency. Add nama shoy & dates to taste & blend well. Spread mixture as thin as possible onto parchment paper. Sprinkle with caraway & sunflower seeds. Dry at 115°F for 5-6 hours. Flip mixture over & remove parchment paper. Continue dehydrating until is completely dry or desired consistency.

Chili

Cookbook – everydayraw by Matthew Kenney

1 Portobello Mushroom, finely chopped

½ C Celery, minced

½ C Red Onion, minced

1 Red Bell Pepper, finely chopped

1 C Almonds, soaked 4-6 hours & drained

1 C Carrots, chopped

1 ½ C Sun-dried Tomatoes, soaked

2 C Water from soaking sun-dried tomatoes

½ C Tomato, chopped & seeds removed

1 Tb Olive Oil

¼ C Nama Shoyu

1 Clv Garlic, minced

2 Tb Fresh Oregano

1 Tb Dry Oregano

2 tsp Chili Powder

1 Tb Cumin

1 Tb Apple Cider Vinegar

1 Tb Agave Nectar

¼ tsp Cayenne Pepper

Place mushrooms, celery, onion & bell pepper in a large bowl. In food processor, pulse almonds & carrots until a chunky consistency is achieved. Add to bowl. Blend remaining ingredients in blender until smooth, add to bowl & mix all ingredients until well combined. Serve immediately or cover & warm in dehydrator for 1 hour.

Squash Souffle

Cookbook – Sprout Raw Food by Jackie Graff

1 Med Butternut Squash or Small Pumpkin, peeled & cubed

2 tsp Sea Salt

1 Tb Curry

1 tsp Cumin

2 Tb Coconut Butter [optional]

8 Medjool Dates, pitted

2 tsp Psyllium

1 C Raisins

2 C Water for soaking Raisins

½ C Pumpkin Seeds

Place salt, raisin soaked water, curry, cumin, coconut butter & dates into a blender & blend until smooth. Add squash & blend until very smooth. Add psyllium until well blended. Let this mixture sit for a couple of minutes & blend again until smooth. Place in a serving dish, stir in raisins & top with pumpkin seeds. Serve immediately or cover & warm in the dehydrator for 1 hour.

Moroccan Olive Salad

1 C Peas

½ C Carrots

½ C Sun Dried Black Olives

3 Tb Orange Juice

2 Tb Chives

Combine all ingredients & enjoy

Hazelnut Chocolate Ice Cream

Cookbook-inspired by everydayraw by Mathew Kenney

½ C Hazelnuts, soaked 4-6 hours + more for garnish

1 C Walnuts, soaked 4-6 hours

½ C Agave Nectar

1 C Almond Milk

1 tsp Vanilla Extract

1 tsp Almond Extract

1 Pnch Sea Salt

½ C Coco Nibs

In blender, process all ingredients until smooth. Add coco nibs & mix until just blended. Freeze until almost solid consistency. Scoop into ice cream size shapes as desired. Allow to freeze until. Garnish with additional hazelnuts.