Raw Hummus

1 cup chick pea sprouts (sprouted overnight)
Juice of 1 lemon or lime (I prefer lime)
2 tbsp. fresh orange juice
1 clove garlic
2 tbsp. raw tahini

Optional seasonings: ground cumin, spike or sea salt to taste, chives, paprika, cayenne pepper.
Blend all of the ingredients. Add water to thin to desired consistency.?Very delicious spread on leafy greens or red bell pepper strips or celery. Enjoy!

Cauliflower Sushi Rolls

Ingredients:
Cauliflower “Rice”
•    half a head of cauliflower
•    2 diced spring onions
•    1/4 cup pine nuts
•    1 tsp tamari sauce
•    juice of 1/2 lemon

Sushi Assembly
•    1/4 ripe avocado sliced
•    handful of sprouts
•    greens of your choice

Directions:
Pulse cauliflower until rice-like. Add the rest of ingredients and pulse again until combined. Taste for salt and add tamari sauce if necessary. Place nori sheet shiny-side down on a sushi mat (if available). Cover bottom half of nori with cauliflower “rice.” Layer on sliced avocado, sprouts & greens. Roll sushi mat away from you and tighten roll. Seal edge with water. Slice roll into bite-size pieces with a sharp knife. Dip in tamari or nama shoyu sauce.

Raw Thai Soup

This soup is fast to make which makes it good for large parties. It's out of this world in taste.

2 peeled cucumbers
2 cups water
1/2 cup walnuts
1/4 cup Nama Shoyu or other raw soy sauce
1 teaspoon Celtic sea salt
2 Tablespoons raw honey
1/4 cup chopped ginger
1/4 cup lemon juice
3 Tablespoons tumeric powder
fresh spicy pepper

Blend these ingredients in the blender until smooth. Add additional ingredients and stir well. Enjoy!
1 peeled cucumber sliced thinly
1/2 cup dried mushrooms
1 bunch chopped cilantro

Sources:

http://www.living-foods.com/recipes/rawhummus.html
http://www.rawfoodhomerecipes.com/2010/09/cauliflower-sushi-rolls/
http://www.healthfree.com/raw_recipe_thai_soup.html

This recipe is great for hot summer days. It does not have any added fats if you leave out the avocado and it makes a perfect lunch for those following a low fat raw vegan diet such as the 80 10 10 diet.

Aside from that it is quite delicious in its own right and will fuel your afternoon while allowing you to feel light and maintain your clarity.

Ingredients:

2 mangoes diced
2 cups papaya diced
1 kiwi fruit diced
1 cup tomato diced
2 tablespoons cilantro
squeeze of lime juice

Method:

Blend one mango with the lime juice to make a sauce.
Add all the other ingredients to mango sauce and mix well.

At this stage you could also choose to add some diced avocado.

Spoon into romaine lettuce leaves to make a green wrap.
Enjoy!

Found at http://rawfoodsolution.com/tropical-fruit-salsa-wraps-262.html

This recipe is amazing! Will definitely try it soon.

Yield one 9-inch cake

Crust:
1 ¾ cups nuts (I used raw almonds)
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins

Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder

Coulis:
1 bag frozen berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.

Coulis directions: Blend all of the ingredients together.

Found at http://kristensraw.blogspot.com/2007/12/organic-double-chocolate-cherry.html

This is a great gourmet recipe! Tastes delicious. It has flavorful and aromatic marinate, the peppery spiciness of the Au Poivre mixture, and it is easy to prepare.

Use the same or complimentary seasonings flavors in accompanying side to go with this recipe. Serve each mushroom cap whole or slice on a slight diagonal, about ½-inch thick, or as thick or thin as you’d like.

2 organic portabella mushroom caps

For the Mariande:

2 tablespoons nama shoyu [or 1 teaspoon sea salt and 1 tablespoon filtered water]
2 tablespoons balsamic vinegar
2 tablespoons flax seed oil or extra virgin olive oil
1 garlic clove, peeled and minced
2 fresh thyme stems with leaves

For the Poivre or Pepper Crust Mixture:

1 tablespoon fresh ground black pepper
½ teaspoon freshly ground multi-colored peppercorns
1 teaspoon organic white truffle oil
1 teaspoon sea salt
1 small garlic clove, peeled and minced
Pinch of Provence culinary lavender

Whisk together marinade ingredients in a small bowl. Place the mushroom caps in a ziplock plastic bag, pour in the marinade, and allow to it marinade for 2 hours.

Meanwhile, prepare pepper crust by first using your knife to mince and mash together the salt, garlic clove, and lavender so that it forms a coarse paste. Put it in a small bowl and mix in the remaining ingredients. Set aside.

Remove the mushroom caps from the bag (reserve the marinade), and place on a Teflex lined dehydrator tray. Divide the peppercorn mixture among each portabella, using your fingers and pressing gently to evenly coat the tops of the caps. Pour the reserved marinade into a small bowl and place at the bottom of a dehydrator.

Place the mushrooms in the dehydrator at 115 degrees for 3 to 4 hours. Halfway through cooking time, transfer the mushroom caps from the Teflex sheet onto a mesh tray, and return to dehydrate until done.

Remove both mushrooms and marinde from dehydrator. Serve mushrooms. Spoon reserved marinate onto the mushrooms.

Any variety of vegetable - asparagus, broccoli, broccoli rabe, carrots, cauliflower, or green leafy vegetables - would make great side dish choices. Keep the flavor of the side dish mild to offset the punchy pepper flavor of Portabella Au Poivre. I choice a simple spinach salad with grape tomatoes and julienned carrots mixed with a dressing made of drizzle of olive oil, a squeeze of lemon, and a pinch of sea salt.

Serves 2

Found at http://rawepicurean.net/category/main-entree/page/4/

Found at http://www.naturalnews.com/025431.html

Who doesn't like saving more money? If you've recently gotten interested in the raw food diet and lifestyle and are trying to find more ways to save money doing it, here is a collection of money saving tips for you. Finding a way to make this diet sustainable for you and your wallet is probably one of the most important factors in making it work for you. The other two factors are that you have to make it fun and healthy/balanced!

1. Invest in a dehydrator and make your own chips, crackers, cookies, dehydrated nuts, etc. A good idea would be to copy down the ingredients of packaged raw food snacks and make your own version of them at home. It can be more fun this way and you can make enough for some friends too.

2. Borrow raw food and other health/spiritual books from the library instead of buying them and reading them once from the bookstore or online. You'd be surprised at how many raw food books the library system has. Most library websites have a request function that will transfer the book(s) you want to your local branch and notify you when it's ready to pick up.

3. Additional book options: You can organize a book exchange with some other health-conscious friends. Or you can buy those books you know you want for your personal collection from an online bookstore.

4. Buy your supplements online and preferably in bulk, if possible.

5. If you don't need or want that much product, create co-ops with your friends, buy in bulk, and split the shipping.

6. Make your own beauty products out of the foods you now have in your kitchen.

7. Make and exchange food with friends in order to try out new recipes and save on money and time: Either make raw food recipes in big batches and share among friends, or organize your own potluck and invite some friends. To make it easy on them, you can give them some easy recipes to choose from or direct them to one of the many raw food recipe websites online.

8. Buy used kitchen equipment: Check online, at local health food stores on the notice board, or ask your friends and family if they have a food processor, blender, or juicer they don't use that you could borrow.

9. Join a wholesale club and save big on family-sized bags and boxes of fruits and vegetables. You will probably go through these just as fast as a family would! You can find avocados, dates, organic spinach, raw nuts, some frozen fruit, and select organic fresh fruit at these stores.

10. Create your own personal raw food recipe books with all of your favorite or most appealing recipes by copying and pasting all of your favorite recipes posted online onto a word processing document. You can use the find function just as you would the index of the book.

11. Always search several websites online for the best possible price before buying online (especially supplements). It's usually the same product online versus at a raw food restaurant or health food store.

12. Make your own Rejuvelac and/or Kombucha if you can. Do a search online for ingredients and instructions. It's very easy and economical to do. It could save you money on Probiotic supplements as well.

13. Sprout your own sprouts. Each tray of sprouts will only cost you about .20-.30 cents each and $4-5 dollars at the store.

14. Shop where the organic food is most affordable first: Buy whatever good organic food is available at the farmers market or smaller produce stores before going to the big chain natural food store. Then figure out your menu or recipe ideas for the week, based on what you have to work with in your fridge.

15. Buy all your spices and nuts, seeds, grain, and dried fruit in the bulk section of your big chain natural food store. Because you're not paying for the packaging, it's a lot less expensive.

16. If available, buy mint, basil, rosemary and other fresh herbs in the bulk section of the natural foods grocery store for substantial savings.

17. If you can't afford to buy all organic produce (some are quite hard to even find organic), switch to buying conventional product for those fruits and vegetables carrying the least amount of pesticides when grown conventionally: broccoli, eggplant, cabbage, banana, kiwi, asparagus, sweet peas, mango, pineapple, sweet corn, avocado, onion. Buy only organic for the "dirty dozen," produce found to carry the highest amount of pesticides when grown conventionally: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach, and potatoes.

18. Love your sea veggies? Avoid buying the $5 to $6 bags unless you are experimenting with new ones. Buying online in bulk (2-4 lbs at a time) is most economical. You could also split the order with someone else to share the cost of the shipping and handling.

19. Forage for free wild foods for super nutrition (e.g. dandelion, clover, purslane, stinging nettles, etc.) . Use some of these greens in your salads, smoothies, and juices and save money in the store.

20. Sign up to receive newsletters from raw food online stores for announcements on special sales and promotions. Be notified and take advantage when you need to restock on supplies!

21. Get involved in a loyalty marketing business and get access to superfoods and supplements at a discount. OR get started in your own at home business to start making money so you can afford spending more on healthy foods and superfoods. Get free education on raw foods and superfoods with these sorts of companies as well!

22. Don't forget all of those other areas you're saving in now that you're living more of a raw vegan lifestyle: gas bills, doctor and hospital visits, prescription medicine, OTC medicine, coffee, soda, candy, (and other junk food,) expensive cooked food restaurants (not that you won't go to these again but you won't be ordering $35 entrees and appetizers and desserts there).

Makes about 6 servings.

For the pignoli ricotta:
2 cups pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy like ricotta.

For the tomato sauce:
2 cups sun-dried tomatoes
1 small tomato, diced
¼ small onion, chopped
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 tablespoon plus 1 teaspoons agave nectar
2 teaspoons sea salt
Pinch red pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth.

For the basil-pistachio pesto:
2 cups packed basil leaves
½ cup pine nuts
¼ cup plus 2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Pinch freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

For the assembly:
3 medium zucchini, ends trimmed
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme
Pinch sea salt
Pinch freshly ground black pepper
3 medium tomatoes, cut in half and then sliced
Whole basil leaves for garnish

1. Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandoline or vegetable peeler, cut the zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.

2. Line the bottom of a 9 by 13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto, using about 1/3 of each. Layer on about ½ of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta,” pesto, and tomato slices. Serve immediately or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.

3. Alternatively, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves.

Found at http://www.foodbuzz.com/blogs/743994-vegan-raw-food-cleanse/