Candied Pumpkin Seeds

Raw Food Real World by Matthew Kenney + Sarma Melngailis

2 C Pumpkin Seeds, soaked 4 hours or more
1 Tb ground ginger
1/4 C Maple Syrup Powder
1/2 tsp Fine Sea Salt

Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients. Toss well to combine. Spread on a dehydrator tray. Dehydrate at 115 degrees for 12-24 hours or until dry and crisp.

Pumpkin Cheesecake

Crust
1 1/2 C Pecans1/3 C Raisins
1/4 tsp Cinnamon
Pinch of Salt

Filling
1/2 C Soft Dates, pitted and packed
1/2 C Agave Nectar
1/4 C Lemon Juice
2 C Cashews, soaked 2 hours, drained
1/2 C Coconut
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger
1/2 C Coconut Oil, warmed to liquid
3/4 C raw 100% Pumpkin

To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut and process until completely smooth. Add the coconut oil and process until well incorporated. Pour the filling onto the crust. Chill at least 3 hours before serving

Note - If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.

Spring Greens

Tomato Cups

6 Medium Tomatoes
1/2 Small Cucumber
2 Sticks Celery
2 Spring Onions
1/2 C Fresh Parsley
1 Tb Fresh Mint
1 Clv Garlic
2 tsp Kelp
1/2 C Sunflower Seeds

1 Tb Lemon Juice
1 Tb Olive Oil (optional)
Celtic Salt to taste (optional)

Cut tomatoes in half scoop out center, add tomato pulp to the other ingredients finely chop all ingredients, mix well + fill tomato halves. Great for a side dish or for finger food use cherry or small tomatoes.

Summer Picnic Slaw

Chef - Kristen Suzaane

Salad
1/2 Red Cabbage, shredded
2-3 Carrots, shredded (i used food processor shredding blade!)
1 Large Cucumber, unpeeled + diced
3 Scallions, thinly sliced
1 C Raisins
1 Tb Garlic, minced
1 tsp Sea Salt

Dressing
1/2 C Cashews, soaked
1/3 C Water, maybe more or less---add a little at a time
1 Tb Apple Cider Vinegar
1 1/2 Tb Agave Nectar
1/4 tsp Cumin
1/4 tsp Salt
Dash Cayenne Pepper
1/2 C Olive Oil

Dressing - Place all ingredients in a blender except the olive oil. Blend until creamy, while blender is on low speed, slowly add oil + blend briefly.

Sunset Smoothie

Tucson Restaurants

Aqua Vita grocery store
Mediterranean market next door - go explore new flavors
Food Conspiracy Co-op local food co-op
17th St Market farmers market
Govinda restaurant - vegetarian buffet
Lovin Spoonful - Vegan
Gandhi Cuisine of India -Indian
Zeman’s- Ethiopian
Aladdin- Mediterranean
Café Poca Cosa - Regional Mexican
Seri Melaka - Malaysian
Dish- Splurge…

Fresh Fruit

Start Your Day Yogurt

Breakfast in Bed Bacon

Cookbook – everydayraw by Matthew Kenney

1 Lg Eggplant, thinly sliced lengthwise

1 Tb Sea Salt

½ Dried Chipotle Chile, soaked minimum 2 hours

½ C Soaking Water from Chipotle Chile

2 Tb Dark Agave Nectar

2 Tb Nama Shoyu

2 Tb Apple Cider Vinegar

1 tsp Chili Powder

½ tsp Cumin

1 Dsh Black Pepper to taste

1 Dsh Cayenne to taste

1 Tb Olive Oil

Toss eggplant + sea salt in a large bowl + let sit 1-2 hours. Blend remaining ingredients in high speed blender + place in medium bowl. Squeeze liquid from eggplant + add slices to bowl with marinade. Allow eggplant to marinate 30-45 minutes. Spread slices on dehydrator screens. Dehydrate 24-36 hours, until crisp.

Cheese + Crackers

Kale Salad

Red Cabbage Slaw

Coco Truffles