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

After you've learn all about pumpkin benefits, we would like to share a few delicious and easy recipes for a variety of Pumpkin-based dishes.

Thai Pumpkin Curry with Citrus Notes (Vegan/Gluten-Free)

This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
• 1 small or 1/2 large yam or sweet potato, peeled and cubed
• 1-2 medium carrots, cut into thick slices
• 1 yellow bell pepper, cut into bite-size pieces
• 1 cup cherry tomatoes
• 1/2 can chick peas, drained
• 2 Tbsp. grated orange rind

CURRY SAUCE:

• 3-4 cloves garlic
• 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
• 1 can coconut milk
• 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
• 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. brown sugar
• juice of 1/2 lime
• juice of 1 medium orange
• 1/2 tsp. turmeric
• 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
• 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
• 1/3 purple onion, sliced
• GARNISH:
• handful of fresh basil leaves
• optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)

Preparation:

Not Your Grandma's Pumpkin Pie (RAW)

Crust:
2 C almonds
1/2 C dates, pitted and soaked
1/4 tsp cinnamon

Pulse the almonds in a food processor until evenly ground. Do not over-process or you'll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

Filling:
2 C pumpkin, cubed
meat of 1 young coconut (reserve water)
1/2 C walnuts, soaked
1/2 C almonds, soaked
1/2 C dates, soaked
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves

Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.

Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving.

Pumpkin Oatmeal Cookies (Vegan)

prep time: 15 minutes | cooking time: 32 minutes | makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins or chocolate chips

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins (or chocolate chips)

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!

Avocado is rich in magnesium that reduces risk of excess belly fat, high blood pressure, high cholesterol and high blood sugar.

Some of you might not know that you can also blend an avocado pit in your smoothie. It is packed with very good nutrients. It has the life force. It is very high Qi food! It’s also the highest in soluble fiber. This soluble fiber binds to the fat and excess cholesterol. Then we can lower cholesterol and improve heart function naturally. We can improve the blood circulation by pulling out all the fatty deposits in our circulatory system with the soluble fiber of the avocado seed. Soluble fiber is very difficult to get in our diet. Oatmeal has some, but it cannot compare with the avocado seed. Any heart disease patient must eat the avocado including the seed.

AVOCADO BANANA BERRY SMOOTHIE

Half a ripe avocado
1 to 1 1/2 frozen bananas
4 to 5 frozen or fresh strawberries
Splash of nut milk
Pinch cardamom
Pinch allspice

PEAR AVOCADO SMOOTHIE

1 large pear, chopped
1/2 cups green grapes
1/4 avocado
2 teaspoons honey
1 teaspoon lemon juice
Blend and top with chopped pecans.

If you are a fan of wheatgrass, you will love this recipe! Comes out pretty thick.

wheatgrass
1 whole avocado with a pit
blended it together
then add 3 bananas
2 large handfuls of a mango/peach frozen blend
soaked chia seeds
flax oil
water.

GREEN ENVY AVOCADO SMOOTHIE

1 avocado
2 bananas
2 cups orange juice
1 cup of strawberries (preferably fresh, but frozen will do)
1 cup of orange or strawberry sherbet
1 cup ice

GREEN GOBLIN'S POTION

1 medium or large ripe avocado
1 1/2 cup fresh pineapple
1 Tbs honey
1 1/2 cup orange juice
2 tsp lime juice (optional)
1/4 tsp coconut meat
2 ice cubes

APPLE AND AVOCADO SMOOTHIE

1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice

Combine all ingredients together in a blender like Vitamix (http://www.vitamix.com and enter 06-005636 to get free shipping) and pulse until ice is incorporated. Then puree until smooth.

AVOCADO BERRY SMOOTHIE

1 medium avocado, peeled and pitted
1 tablespoon cashews, raw
1/2 teaspoon stevia (or 1 tablespoon honey)
1 cup water
1/2 cup blueberries, frozen
6 ice cubes

Blend the avocado, cashews, stevia, water, blueberries, and ice together until smooth. Serves 1-2

This is an amazing recipe that you will love!
Crust

2 cups raw, finely ground almonds (grind prior to use)
3 cups diced, crimini mushrooms
1 cup spinach leaves, chopped
¾ cup diced, broccoli crowns
½ small, red bell pepper chopped
¾ cup diced, white and green onions (combo of both)
5 pieces, softened sun-dried tomatoes
1/8 cup olive oil
¼ cup tahini (or a little less)
1 garlic clove, crushed
1/8 tsp. nutmeg
½ tsp. dried thyme
½ tsp. dried tarragon
1 TB Bragg Liquid Aminos
1 TB lemon juice
½ cup water (to help blend)

In food processor, combine all of the crust ingredients. Process until it forms a ball. Spread out on parchment paper lined dehydrator screen. Dehydrate until firm.

Spicy Red Pepper Spread

1 small red bell pepper
6-9 (depending on size) softened sun-dried tomatoes
1 clove garlic, pressed
½ small white onion, chopped
sea salt
ground cayenne pepper

Blend until thick and creamy.

For this pizza I topped it with zucchini that marinated in a small amount of Nama Shoyu, paprika, and just a pinch of ground chipotle chili pepper. Sliced onions, fresh parsley, and raw pine nuts helped finish the toppings list. You can put on whatever you like.

After pizza crust is firm spoon the red pepper spread on thick.
Top with zucchini, onions, pine nuts and parsley.

Found at http://irawvegan.blogspot.com/2009/06/veggie-pizzaraw.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