• 1 - 3 zucchini, thinly sliced lengthwise*

• red bell pepper, julienned

• yellow bell pepper, julienned

• carrots, julienned (I used baby carrots, cut into quarters)

• sprouts/micro greens of choice

• cilantro, optional

• fresh cracked pepper

• tooth picks

• 1 cup basil or kale

• 1 cup kale

• 1 clove garlic

• 2 tablespoons tahini, optional

• 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)

• himalayan salt to taste

• 1 cup soaked and dehydrated buckwheat
• 1/4 - 1/2 tsp sea salt (adjust to taste)
• 1/2 tsp cinnamon
• 3 tbsp flax meal
• 1 1/2 cups carrot pulp OR grated carrot (if you use grated carrot, squeeze with paper towels tightly to remove excess moisture)
• 3/4 cup tightly packed pitted dates
• 1/3 cup water + extra as needed
• 1/2 cup walnuts
• 1/2 cup raisins

Instructions

Grind the buckwheat in a food processor fitted with an S blade till coarsely ground. Add the salt, cinnamon, and flax and grind till very finely ground.

Add the carrot and dates and pulse to combine. Keep processing till mixture is smooth. Add water as needed, till the mixture is mushy and even but not “wet” (you should be able to shape it into small, firm cookies that will hold their shape).

Pulse in the walnuts and raisins.

 Place cookies on mesh-lined dehydrator sheets and dehydrate at 115 for four hours or so. Flip them over, and continue dehydrating for another four hours, or until firm but not dried through.

Raw Vegan Zucchini Pasta with Avocado & cucumber sauce 

Ingredients

• 1 large zucchini (1 per person)
• grape, cherry or mini heirloom tomatoes, halved
• jalapeno, thinly sliced and seeds removed (optional)
• arugula
• pea shoots (optional)
• zest of one meyer lemon or regular lemon

Avocado-Cucumber Puree

• 1 medium avocado
• 1 cucumber, peeled and sliced thick
• a few large leaves of basil (optional)
• 1 meyer lemon or regular lemon, juice of
• 2 garlic cloves
• 1/4 teaspoon white pepper or black pepper to taste
• salt to taste

Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

Welcome Spring Cake  

Hazelnut Sponge Cake Base

• 1 cup Hazelnut flour
• 7 Dates, smaller Helwah dates or 6 Medjool dates
• 1 tablespoon virgin Coconut oil
• 1 pinch of Himalayan salt
• 1/4 teaspoon real Vanilla from pod
• 1/4 teaspoon ground Cardamom

Pit and soak the dates for 5 minutes. In a food processor, add all of the ingredients and process until incorporated. Save some to create the bottom later (needs to be in the size of a peach). 
Grease a 5 inch (13 cm) wide cup, bowl or miniature sponge cake pan with coconut oil and coat with some hazelnut flour. Press down the cake dough, making a round hole in the middle. Create a pretty finish using a spoon to “polish” the inside of the hole (where the filling goes later).

Lemon Cheesecake Filling  

• 0.5 cups Cashews 
• 0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag)
• 3 tablespoons virgin Coconut oil
• 1 pinch of Himalayan salt
• 1 tablespoon light Agave
• Zest from one organic Lemon
• 1 teaspoon Lemon juice
• One handful of Cacao nibs (is to be stirred in by hand in the end)

Grind the Cashews into a fine flour in a blender, put aside in a bowl. Make the Coconut milk in the blender, add the Cashew flour and the rest of the ingredients except the Cacao nibs. Process until completely smooth. Add the Cacao nibs, stir and pour the filling into the cake dough hole. Place in the freezer to be fully frozen. When fully frozen, create the bottom of the cake with the dough that you saved and press it down to cover the filling. 
Place the whole cake up side down with a plate under and give it a couple of hours to thaw. 
To remove the cup / bowl / pan, place a cloth soaked in hot water on top. If you have a metal bowl, gently tap it with the back of a knife.

Melted Chocolate  

• 2 tablespoons virgin Coconut oil
• 2 tablespoons Agave
• 3-4 tablespoons raw Cacao powder
• 1 small pinch of Himalayan salt
• 1/8 of a teaspoon real Vanilla from pod

Melt the Coconut oil carefully in a water bath. Add the rest of the ingredients and stir with a whip. Wait for the chocolate to thicken a bit before you pour it over the cake. Decorate with more hazelnuts.

Avocado Vanilla cakes raw

Summer Fruit Samosas 
(makes about 12 samosas)

Coconut wrappers

• 2 cups meat of fresh young Thai coconuts
• about 1/4 cup fresh coconut water, more if needed
• 1 tablespoon fresh or frozen berries (optional)

Blend the coconut meat, berries, and water in a high speed blender, adding the water one tablespoon at a time. You may need more or less water, depending on the coconut meat quality. Thicker, more mature meat requires more water than the thin, tender variety. Make sure that the mixture is not too runny, but not too thick either.
Spread your mixture evenly onto Teflex-lined dehydrator trays. Dehydrate at 115F for 2-4 hours or more, until coconut sheets are ready to be separated from Teflex. Flip the sheet over and peel away the Teflex. Dry for another 30 minutes or so, making sure to not let your wrappers get too dry and crispy. They should be very pliable.

Fruit Filling

• about 2 cups of mixed fruit such as cherries, strawberries, raspberries, blueberries, blackberries, currants, peaches, nectarines, plums - pits removed, sliced when necessary
• zest of 1 orange
• 1 tablespoon of orange juice
• seeds of 1 vanilla bean

Gently mix all ingredients together in a bowl. Dehydrate at 115F for 2-3 hours, mixing occasionally.

Assembly

Pizza

Buckwheat Crust

This makes a lot of crust. You can spread it into small rounds for individual pizzas, or cover a whole teflex sheet and cut into squares, or make one large round crust as I did for this pizza - but I always do a combination of each. The small crusts are great for freezing. Pull em out when you have a pizza craving and you just need to put some toppings on.

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• 2 cups buckwheat, soaked
• 1 cup sunflower seeds
• 1/2 cup ground yellow flax seed
• 1/3 cup sun dried tomatoes, soaked
• 1/4 cup olive oil
• 3/4 cup tomato soak water
• 2 cloves garlic
• 1/2 cup chopped green onion
• 1 teaspoon himalayan salt
• 2 teaspoons agave
• 1Tbs dry or 1/4 cup fresh, packed basil
• 1 1/2 teaspoons tried oregano

Rutabaga and Crispy Sage Pizza

Pizza Crust

• 2 1/2 cups rutabaga, jicama, zucchini, etc., or combination - cubed
• 2 1/2 cups walnuts - soaked for 1 hour
• 1/2 cup ground flax seeds
• 1/4 cups hemp seeds
• 1/2 tablespoon sea salt
• 2 tablespoons purified water, more if needed

In a food processor, grind the vegetables into small pieces, making sure not to puree. Transfer into a large bowl. Place the walnuts into the food processor and pulse until choped into tiny pieces. Add the walnuts to the bowl with vegetables. Add the rest of the ingredients into the bowl. Mix to make a sticky dough, adjusting the amount of water if necessary.

Spread the dough on Teflex-lined dehydrator trays, forming a round pizza shape, or any other shape desired. I made one large and one small round pizza, utilizing two trays. Dehydrate at 115F for 6-8 hours. Flip, peel away the Teflex liner, and dehydrate on screens for another 3 hours or so. Once both sides are dry enough to handle, cut your pizzas into slices and dehydrate for another hour, or until the crust is steady and firm.

Spicy Hummus Spread

• 2 cups cashews - soaked for 2 hours
• 2 tablespoons raw sesame tahini
• 1-2 garlic cloves
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• dash of cayenne pepper
• 1/4 teaspoon ground cumin or more to taste
• 1/2 teaspoon ground coriander (optional)
• 1/2 cup purified water or more if needed

In a food processor, combine all the ingredients, with the exception of water. Add water gradually, until the hummus reaches a smooth and fluffy consistency.

Marinated Mushrooms

• 2 cups shiitake or other mushrooms
• a few sage leaves (optional)
• 1/2 cup each orange, lime, and lemon juice - freshly squeezed
• 1/4 cup olive oil
• 1 tablespoon sea salt
• freshly ground black pepper

Mix all marinade ingredients and pour over the mushrooms. Stir to cover and marinate for 1-2 hours at room temperature. Drain.
Optionally, dehydrate the marinated sage leaves to a crispy consistency and use as a topping for pizza.

Assembly
Spread a thin layer of spicy hummus on the crust. Top with cherry tomatoes, marinated mushrooms, and/or olives. Sprinkle with crushed crispy sage.

Wild Blueberry Daisy Cake
(makes one 2 level round cake, first level - 6” diameter x 4” height, second - 3” x 2”)

Cake Batter

• 12 ounces soft dates - chopped
• 1/4 plus 1 tablespoon coconut oil- melted
• 1 tablespoon vanilla extract
• pinch of salt
• 4 cups plain almond pulp left from making almond milk
• 1 1/2 cup fresh blueberries 
• 1-2 tablespoons freshly squeezed lemon juice

In a food processor, blend the chopped dates into a paste, add little bit of water if needed. Don’t worry if the paste is not completely smooth. Add coconut oil, vanilla, and salt. Continue mixing. Add the almond pulp, blueberries, lemon juice, and mix well to incorporate. Do it in two batches, if your food processor can’t handle the whole amount. You should end up with soft and light to touch cake batter. If your almond pulp is too wet, add a little more of it to your batter. If too dry, add some blueberries, or a splash of almond milk.

Blueberry Frosting

• 3 cups cashews - soaked for 2 hours
• 3 cups almond milk
• 1/2 cup light agave syrup
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons vanilla extract or seeds of 1 vanilla bean
• small pinch of salt
• wild blueberry powder (optional) - to taste 
• 1 1/4 cup coconut oil - melted
• 1 cup fresh blueberries

In a high speed blender, combine all the ingredients with the exception of blueberry powder, coconut oil, and blueberries until very smooth. If using, start adding the blueberry powder, to achieve the desired shade of purple. You can also use fresh blueberries to add taste and colour instead. Add the coconut oil at the end to emulsify. Reserve about 2 1/2 cups of for frosting the cake. Transfer the rest to a bowl and mix in the fresh blueberries. 

Assembly
Separate the cake batter into four parts - three even ones and one for the small second level of the cake. If using a springform, lightly grease it with coconut oil. If using a cake pan without a removable bottom, line it with plastic or cake wrap. Spread one portion in the bottom of the pan in an even, flat layer. Top with a thick layer of frosting with the fresh blueberries. Put in the freezer for 1-2 hours, or until the cream is firm. Spread another layer of cake batter on top of the cream, following with the second layer of cream. Freeze for another 1-2 hours and finish with the last layer of cake batter. Put the cake in the freezer for 30 minutes before removing from the pan.
For the small second level, repeat the same steps, with only one frosting layer in between two layers of batter.
Frost the large cake first with the reserved frosting. Arrange the small cake on top and frost it. Arrange the daisies on top of the frosting. Keep refrigerated.

Coconut Daisies
These flowers were made by blending the meat of a young Thai coconut with a small amount of coconut water in a high speed blender. I didn’t measure the precise amounts, just eyeballed them. Then, I added dried shredded coconut and some agave and blended until I achieved a smooth, thick mixture. Then spread the mixture on Teflex-covered dehydrator trays, dried for an hour or until the surface became dry and I could cut out the flowers with a cookie cutter. After cutting, I left them in the dehydrator for another couple hours, until completely dry and easily separated. Towards the end of the dehydration time, I squeezed some fresh mango puree in the center of each flower, using a piping bag.

Taco Salad

Walnut Meat

Here’s how I make walnut meat but I don’t normally measure, I go by taste. Make sure to taste as you go along to make sure it’s how you like it.

• 4 sundried tomatoes, soaked for a few hours
• 2 cups walnuts
• 2 teaspoons cumin
• 1 teaspoon coriander
• 3 tablespoons tamari

Process the drained sundried tomatoes in a food processor (or finely chop them with a knife).
Add the walnuts and spices to the processor and grind into crumbs. NOTE: Don’t over process!!
Transfer to a bowl and stir in the tamari.

Sour Cream 

• 1 cup cashews
• 1/3 - 1/2 cup water
• 3 tablespoons lemon juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon onion powder
• 1/2 - 3/4 teaspoon sea salt

Blend all ingredients in a high speed blender until smooth. Adjust salt. Chill.

Cheddar Sauce

1 large red bell pepper

2-3 tablespoons water

1 cup cashews

3 tablespoons nutritional yeast

1 tablespoon tahini

2 teaspoon onion powder

1 1/4 teaspoon sea salt

2 tablespoons lemon juice

Chunky Raw Sundried Tomato Suace

Raw Mushroom Veggie Burgers
Adapted from this recipe

• 2 cups button mushrooms, diced small
• 2 cups grated carrots
• 1 cup onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup walnuts or pecans, soaked and ground in a food processor
• 1/2 cup sunflower seeds, soaked and ground
• 3/4 cup ground flax seeds
• 1/4 cup water
• 1/4 cup tamari
• 1 clove garlic, minced
• 2-3 teaspoons dried tarragon

Toss the veggies together in a bowl.
Add the ground nuts and all other ingredients stir together thoroughly to evenly incorporate everything.
Pack the mixture into a 1/3 cup measuring cup and turn it over onto a teflex lined dehydrator sheet.
Tap the cup to get the filling out. Press down gently to flatten the patty.
Dehydrate at 145F for 1 hour. Turn the temperature to 115F and continue dehydrating for 5-6 hours, transferring onto the mesh sheet after 1-2 hours.

Raw Vegan Chocolate Cheesecake

Crust

• 1 1/2 cups almonds
• 2/3 cup raisins
• 1/4 cup shredded coconut
• 1 teaspoon pure vanilla or water

Grind the almonds into a flour in a food processor.

Add the raisins and continue grinding until broken down.

Add the coconut and vanilla. Grind again to incorporate.

Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

Press evenly into the bottom of a 7 or 8” spring form pan.

Filling

• 2 cups cashews
• 2/3 cup maple syrup
• 3/4 cup water
• 2/3 cup cacao powder
• 1 tablespoon pure vanilla
• 1/8 teaspoon salt
• 1/3 cup melted coconut oil
• 1/4 cup melted coconut butter

Blend all but the oil and butter until smooth and creamy in a high speed blender.

Add the last 2 ingredients and blend again to incorporate. The mixture is thick.

Pour over the crust.

Set in the fridge for at least 8 hours.