| Hummus And Bread |
 | Hummus
2 medium zucchini pealed
1 medium garlic clove
2 lemons to juice
1 t sea salt
1 t hot pepper
3 T cumin
1 cup cashews
1/2 cup grounded brown sesame seeds
5 T olive oil
1 cup Italian parsley chopped
Bread
2 cups sunflower seeds
1 cup flax seeds
3 medium carrots
1 t sea salt
1 T Italian seasonings
| Preparation:
Hummus: Blend all the ingredients in the food processor except the Italian parsley. Add water as needed. Add the parsley at the end and mix gently.
Bread:
Blend all the ingredients in the food processor. Add water as needed. Spread the mix on a sheet and dehydrate. |
| Red Cabbage Salad with Lemon Dill Dressing |
 | 1 head of red cabbage, chopped
Dressing:
1/2 olive oil
1/4 cup lemon juice
1 T dill chopped
1 medium garlic
1/2 t sea salt
Ground pepper to taste
| Preparation:
Mix well all of the dressing ingredients and pour it over the cabbage. |
| Unusual Tomato Salad |
 | 3 medium tomatoes
1 mango
1 orange
1 avocado
Handful cilantro chopped
1/2 bunch green onions
2 t lemon juice
1 T olive oil
Pinch of Himalayan salt
Mint to sprinkle
| Preparation:
Cut tomatoes into thick squares. Peel orange and separate flesh from the skin. Add it to the bowl with tomatoes. Peel the skin from avocado and mango, and cut the flesh into thick pieces. Add cilantro and cut onions. Separately mix lemon juice, olive oil and salt. Pour over the salad and sprinkle with mint. |
| Spinach Soup |
 | 1 bunch of Spinach
1/2 Lemon
1 Pineapple
1 T chopped Ginger
1 Cucumber
| Preparation:
Peel pineapple and remove its middle part and place it in a food processor. Add spinach, peeled cucumber, squeezed lemon juice and ginger. Process everything until fine mixture. |
| Peter’s Cosmic Soup |
 | 1/2 C Cashews
1/2 head of Cauliflower
1/2 red pepper
1/4 yellow onion
1/2 C Parsley
Sea salt to taste
1/4 t Nutritional yeast
1 t Apple cider vinegar
Water
1/2 C Sunflower sprouts
Green garlic
| Preparation:
Process everything in a blender until the mixture is fine and smooth. |
| Easy Pad Tai |
 | 2 medium Zucchini shredded
1 C Bean sprouts
1/2 C Pine Nuts crushed
1/2 C Green onion, chopped
1/2 C Cilantro chopped
1 Lime to juice
2 T Olive oil
Sea salt to taste
Red pepper to taste
| Preparation:
Mix well lime juice with salt, pepper and olive oil and pour this sauce all other ingredients. |
| Ami's Raw Pasta |
 | 2 tomatos
sundried tomatoes (like 12)
2 stalks of celery
5 fresh basil leaves
a little cilantro and thyme
1 clove garlic
cut up green onion
adding avocado makes it creamy
but i didn’t for the potluck
noodles: :
thinly sliced zucchini
yellow zucchini
carrot
| Preparation:
Cut zucchini in a spiral slicer, otherwise just use a potato peeler to make short noodles
The sauce: blend everything except the cut up green onion. Pour dressing over the pasta right at the serving time, mix it up. |
| Fatima’s Funky Dates |
 | 1 C Dates
1/2 Almonds, soaked
1/2 C Coconut Flakes
Love
| Preparation:
Mix dates and almonds in a blender and form thick fingers. Roll them in coconut flakes. |
| Chocolate Cake |
 | 3 cups raw walnuts
1/8 tsp salt
16 pitted dates
2/3 cup cocoa powder
(or raw cacao powder)
1 tsp vanilla extract
2 tsp water
Fudge Frosting:
3/4 cup maple syrup
3/4 cup cocoa powder
1/3 cup virgin coconut oil, melted
Big pinch salt
| Preparation:
Process walnuts and salt in food processor until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until the powder is incorporated. Add water and process briefly.
Line a inch cake pan with parchment or wax paper. Fill with chocolate mixure, a spring form pan works well too.
Meanwhile place all fudge frosting ingredients in a blender and process until smooth. Spread evenly over the cake and refrigerate a couple of hours. |
