Raw foods provide some powerful nutrients and enzymes that your body craves.

You don't have to become a raw foodist to enjoy raw foods. But it's extremely important to include some raw vegan foods when planning your vegan meals for now.
.

Some ideas include: Eat 3 fresh salad per day, include 5 different colors of vegetables. Try to always add chop, ripened avocados or tomatoes into any dish Start each and every day with fruit and vegetable Juice Eat your cup of grain, legume, a root vegetable or all mix in a meal 3 times a day. Add fresh (homemade) sprouts to your grain or bean dishes when possible. Juice 2 to 3 Fresh fruits per day 5 glasses of water and herbal teas.
By the way, organics are best, whenever possible. Why? Because they provide the organic nutrition you need, meaning grown without pesticides, herbicides, fungicides, or other poisons you don't want in your body.
No

Vegetables can make up 1/2 of your plate to replace your Protein

Vegan Breakfast Grains This vegan breakfast will warm you to your kissers on a cool morning! 1 1/2 cups water 1/3 cup whole oat groats, wheat berries, spelt, kamut, or any mixture of your favorite grains, freshly ground Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often. Top with favorite toppings, extra-virgin coconut oil, cinnamon, nutmeg, and pure organic maple or agave syrup, favorite nut butter. Top with fresh fruit; Serves 1 - recipe can be doubled, but use a little less water. Variations: Sprinkle with finely chopped nuts or finely ground seeds; Use your favorite grain, adjusting the water level each time as needed. It may take some experimentation to find the correct amount as some grains require less water, and some more.

Grape-Celery Cooler
Ingredients: 1 bunch of grapes 2 celery stalks Instructions: Make juice in your juicer and, if desired, top with fresh mint leaves.

Breakfast Oatmeal with walnuts and fresh berries (most commercial oatmeal is vegan) Fresh fruit of juice Lunch Sumptuous Spinach Salad With Orange-Sesame Dressing Dinner Tofu-Spinach Lasagna Fresh tossed salad

Vegan Breakfast Grains This vegan breakfast will warm you to your kissers on a cool morning! 1 1/2 cups water 1/3 cup whole oat groats, wheat berries, spelt, kamut, or any mixture of your favorite grains, freshly ground Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often. Top with favorite toppings, extra-virgin coconut oil, cinnamon, nutmeg, and pure organic maple or agave syrup, favorite nut butter. Top with fresh fruit; Serves 1 - recipe can be doubled, but use a little less water. Variations: Sprinkle with finely chopped nuts or finely ground seeds; Use your favorite grain, adjusting the water level each time as needed. It may take some experimentation to find the correct amount as some grains require less water, and some more.

1/2

Sumptuous Spinach Salad With Orange Sesame Dressing Ingredients

1 bunch fresh spinach (about 6 cups of leaves) 1 red or yellow bell pepper, cut into strips 1/4 to 1/2 cup thinly sliced red onion 1 orange, peeled and sliced into thin rounds 1 Tbsp. sesame seeds 2 Tbsp. seasoned rice vinegar 1 Tbsp. orange juice 1 Tbsp. water

Preparation

Trim the spinach stems and carefully wash the leaves. Dry, then tear any large leaves into bite-size pieces. Place in a salad bowl along with the pepper, onion, and orange slices. Toast the sesame seeds in a 400F toaster oven or regular oven for 10 minutes. Transfer to a blender and grind into a powder. Add the vinegar, orange juice concentrate, and water. Blend to mix. Pour over salad and toss just before serving.

Breakfast

Oatmeal with walnuts and fresh berries (most commercial oatmeal is vegan)
Or any Grain Recipe Fruit Salad, Vegetable or Fruit Juice Lunch

Vegan Southwestern Quinoa Wraps

Dinner

Vegan Quinoa and Kale Rollups Tuscan White Bean Soup with Escarole

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Vegan Southwestern Quinoa Wraps

Serves 2 Ingredients 1 cup Quinoa, or any Grain or mixed Grains 2 cups veggie broth 1/4 - 1/2 cup onion, chopped 1/4 - 1/2 cup red pepper, chopped 1 Tablespoon Bragg's Liquid Aminos, or Tamari soy sauce 1/2 - 1 teaspoon pure Agave syrup 1/2 teaspoon oregano 1/4 - 1/2 teaspoon red Cayanne Sea salt and freshly ground pepper, to taste 2 tortillas, (Large Romaine Lettuce Leaves) 2 chopped lettuce leaves, Bunch of spinach and bunch of alfalfa sprouts, 1/3 cup black olives, quartered 4 Tablespoons Fresh Salsa (See Preparation) 1/2 avocado

1/2

Vegan Southwestern Quinoa Wraps

Preparation 1. Heat a dry frying pan and add quinoa. Cook, stirring occasionally, until fragrant. Add veggie broth, cover, lower heat, and simmer for 10 minutes. 2. Add onion and red pepper. Cover and continue cooking for another 5 minutes. Add Bragg's, syrup, oregano, and spices. Stir to mix. 3. Scatter Tortillas Lettuce 4. Place 1 Tortilla Lettuce on a plate. Add 1/2 the quinoa mixture, bunch of alfalfa sprouts, and 1/2 the black olives. Roll tightly. Add 2 Tablespoons salsa and 1/4 of the chopped avocado. Repeat with 2nd tortilla. Serve with a glass of calcium-fortified OJ and a cup of hot and steamy organic coffee. Happy cooking!

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Vegan Quinoa and Kale Rollups

Serves 3-4 Ingredients 8 large kale leaves, steamed for 10-15 minutes or until tender 1 1/2 cups quinoa 2 3/4 cups vegetable broth Flavor quiinoa with: Bragg's or other soy sauce, Balsamic vinegar, garlic powder, onion powder, oregano, sea salt and freshly ground black pepper . Cashew Tahini Sauce: 2 large handfuls cashews 1/2 teaspoon tahini 1 Tablespoon lemon juice 1 teaspoon miso 1 teaspoon organic agave nectar, or organic maple syrup 1/2 cup water, or to taste .1 Tablespoon Bragg's Liquid Aminos (or other soy sauce) 1-2 cups marinara

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Vegan Quinoa and Kale Rollups

Preparation Step 1: Set steamed kale aside. In a large pan, heat quinoa stirring ocassionally until toasted. Carefully add vegetable broth. Bring to a boil, then lower heat and simmer for 15 minutes or until tender and all the water has been absorbed. Remove lid and flavor quinoa to your liking, using suggestions as desired. Step 2: While quinoa cooks, make Cashew Tahini sauce and set aside. Spread marinara over the bottom of a large rectangular baking dish. Step 3: Divide quinoa into 8 portions with a spatula. Lay one kale leaf on a large plate and top with one portion of the quinoa filling. Roll tightly and place into baking dish, seam side down. Repeat with remaining kale and quinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs and chopped tomatoes. Step 4: Bake at 350 degrees, uncovered, for 20 minutes. Plate 2-3 rollups per person. If you have doubled the sauce (as mentioned above) then drizzle warm sauce over the rollups. Serve your rollups with a crisp green leafy salad topped with Sassy's Seedalicious Topping.

1/2

Tuscan White Bean Soup with Escarole Ingredients

1 tablespoon olive oil 2 cups finely chopped onion 5 garlic cloves, minced 2 cups organic vegetable broth (Save your Broth) 1 cup water 1 teaspoon chopped fresh rosemary 2 cups Great Northern beans, rinsed and drained 2 fresh thyme sprigs 8 cups chopped escarole (about 1 pound) 1 cup chopped carrot 1/2 teaspoon crushed red pepper 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper

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Tuscan White Bean Soup with Escarole

Preparation Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and saut for 4 minutes, stirring frequently. Add garlic, and saut for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

Breakfast Your Favorite Smoothie Healing Smoothie (See this Sample Recipe)

Lunch Vegan Southwestern Quinoa Wraps Grape-Celery Cooler

Dinner Raw Vegan Zucchini Lasagna Vegan Creamy Cauliflower Soup

Healing Smoothie
This is a great drink for anyone, especially those with ulcers. This drink has soothing qualities which protect and heal the stomach lining. 1 firm kiwi fruit, peeled 1/4 cantaloupe, with skin 1 ripe banana 1. Push kiwi fruit and cantaloupe through the hopper. 2. Place juice and banana in a blender or food processor and blend until smooth. 3. Pour into a tall glass, drink immediately and enjoy!!

1/2

RAW VEGAN ZUCCHINI LASAGNA

INGREDIENTS

4 each, large Zucchini For the basil pesto 20 g, fresh Basil 70 g Pine nuts 120 ml Extra virgin olive oil 6 g Yeast flakes 1/2 clove Garlic 1 pinch Sea Salt

For the tomato cream 200 g Tomato 4 each Sundried tomato 30 ml Extra-virgin olive oil 1 pinch Sea Salt 1 pinch Pepper 1 pinch Organic Agave sugar Dried oregano to taste

For macadamia cheese 150 g Macadamia nuts (not roasted, unsalted) 6 g Yeast flakes 1 pinch Sea Salt 1 Lime (juice only, filtered) 50 ml Water (filtered)

1/2

RAW VEGAN ZUCCHINI LASAGNA

PREPARATION

1. For the macadamia cheese Pour all ingredients in a blender and mix until a thick cream. Set aside. 2. For the tomato cream Pour all ingredients into a blender and mix until creamy. Set aside. 3. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside. 4. Wash zucchini and cut them into very thin slices. 5. Make lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve deco rated with fresh basil and pine nuts.

1/2

Creamy Cauliflower Soup

Starting or ending or coming off a day fast, make things very simple. So for dinner this Cream of Cauliflower Soup its lite and delicious You can make enough the soup a couple of days. I try it anytime, through the day and keep it in the fridge so nothing would go to waste. Ingredients 1 teaspoon extra virgin olive oil 4 small cloves garlic 6 cups veggie broth 1 large head cauliflower, washed and coarsely chopped 1/2 cup walnuts 1/2 - 1 cup cashews Bragg's Liquid Aminos (to taste) Nutmeg (to taste) Cayenne pepper (to taste) Agave Syrup (to taste) Nutritional Yeast (to taste)

2/2

Vegan Creamy Cauliflower Soup Preparation 1. Heat olive oil in a large pot. Add minced garlic and cook for about 5 minutes. Do not burn the garlic. 2. Carefully add veggie broth to the pot. Bring to a boil. 3. Add coarsely chopped cauliflower to the pot, cover, lower heat, and let simmer until tender (about 15-20 minutes). 4. Add walnuts and cashews to a blender. Remove cauliflower from the broth with a slotted spoon, along with about 2 cups of the broth, and add to blender. Process until completely smooth. 5. Pour blended ingredients back into pot. Add remaining ingredients, to taste, and stir or whisk to incorporate. 6. Ladle into bowls and sprinkle with a touch of nutmeg. Happy cooking!

Breakfast

Oatmeal with walnuts and fresh berries (most commercial oatmeal is vegan)
Or any Grain Recipe Fruit Salad, Vegetable or Fruit Juice Lunch

Vegan Southwestern Quinoa Wraps

Dinner

Vegan Quinoa and Kale Rollups Tuscan White Bean Soup with Escarole

Vegan Breakfast Grains This vegan breakfast will warm you to your kissers on a cool morning! 1 1/2 cups water 1/3 cup whole oat groats, wheat berries, spelt, kamut, or any mixture of your favorite grains, freshly ground Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often. Top with favorite toppings, extra-virgin coconut oil, cinnamon, nutmeg, and pure organic maple or agave syrup, favorite nut butter. Top with fresh fruit; Serves 1 - recipe can be doubled, but use a little less water. Variations: Sprinkle with finely chopped nuts or finely ground seeds; Use your favorite grain, adjusting the water level each time as needed. It may take some experimentation to find the correct amount as some grains require less water, and some more.

1 of 2 Vitality Juicing Recipes

Morning Sunshine Juice Juice together: 4 granny smith apples or gravenstein apples 2 inch fresh ginger, peeled 1 meyer lemon, peeled 4 oz water to dilute Dreamcicle Juice together: 2 nectarines or peaches 1/2 cantaloupe 2 apples 1 inch ginger claw 2 Tbs. ground flax seeds Add 8-10oz frozen ice cubes and blend

1/2

Vegan Southwestern Quinoa Wraps

Serves 2 Ingredients 1 cup Quinoa, or any Grain or mixed Grains 2 cups veggie broth 1/4 - 1/2 cup onion, chopped 1/4 - 1/2 cup red pepper, chopped 1 Tablespoon Bragg's Liquid Aminos, or Tamari soy sauce 1/2 - 1 teaspoon pure Agave syrup 1/2 teaspoon oregano 1/4 - 1/2 teaspoon red Cayanne Sea salt and freshly ground pepper, to taste 2 tortillas, (Large Romaine Lettuce Leaves) 2 chopped lettuce leaves, Bunch of spinach and bunch of alfalfa sprouts, 1/3 cup black olives, quartered 4 Tablespoons Fresh Salsa (See Preparation) 1/2 avocado

1/2

Vegan Southwestern Quinoa Wraps

Preparation 1. Heat a dry frying pan and add quinoa. Cook, stirring occasionally, until fragrant. Add veggie broth, cover, lower heat, and simmer for 10 minutes. 2. Add onion and red pepper. Cover and continue cooking for another 5 minutes. Add Bragg's, syrup, oregano, and spices. Stir to mix. 3. Scatter Tortillas Lettuce 4. Place 1 Tortilla Lettuce on a plate. Add 1/2 the quinoa mixture, bunch of alfalfa sprouts, and 1/2 the black olives. Roll tightly. Add 2 Tablespoons salsa and 1/4 of the chopped avocado. Repeat with 2nd tortilla. Serve with a glass of calcium-fortified OJ and a cup of hot and steamy organic coffee. Happy cooking!

1/2
Vegan Quinoa and Kale Rollups

Serves 3-4 Ingredients 8 large kale leaves, steamed for 10-15 minutes or until tender 1 1/2 cups quinoa 2 3/4 cups vegetable broth Flavor quiinoa with: Bragg's or other soy sauce, Balsamic vinegar, garlic powder, onion powder, oregano, sea salt and freshly ground black pepper . Cashew Tahini Sauce: 2 large handfuls cashews 1/2 teaspoon tahini 1 Tablespoon lemon juice 1 teaspoon miso 1 teaspoon organic agave nectar, or organic maple syrup 1/2 cup water, or to taste .1 Tablespoon Bragg's Liquid Aminos (or other soy sauce) 1-2 cups marinara

2/2
Vegan Quinoa and Kale Rollups

Preparation Step 1: Set steamed kale aside. In a large pan, heat quinoa stirring ocassionally until toasted. Carefully add vegetable broth. Bring to a boil, then lower heat and simmer for 15 minutes or until tender and all the water has been absorbed. Remove lid and flavor quinoa to your liking, using suggestions as desired. Step 2: While quinoa cooks, make Cashew Tahini sauce and set aside. Spread marinara over the bottom of a large rectangular baking dish. Step 3: Divide quinoa into 8 portions with a spatula. Lay one kale leaf on a large plate and top with one portion of the quinoa filling. Roll tightly and place into baking dish, seam side down. Repeat with remaining kale and quinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs and chopped tomatoes. Step 4: Bake at 350 degrees, uncovered, for 20 minutes. Plate 2-3 rollups per person. If you have doubled the sauce (as mentioned above) then drizzle warm sauce over the rollups. Serve your rollups with a crisp green leafy salad topped with Sassy's Seedalicious Topping.

Breakfast Avocado Eggs and Cantaloupe Fruit Juice (See this Sample Recipe) Lunch Lime Chipotle Avocados Cup of Lentil soup Cucumber Water

Dinner Raw Vegan Zucchini Lasagna Vegan Creamy Cauliflower Soup

Avocado Eggs and Cantaloupe Breakfast

Ingredients

2 zucchini ($1.00) 1 tablespoon olive oil ($.10) 1 tablespoon agave ($.10) 1 tablespoon balsamic vinegar ($.10) 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon liquid smoke 1/2 cantaloupe ($2.05) 2 avocados ($1.49) 2 tablespoons agave ($.20) {optional} salt and pepper

Avocado Eggs and Cantaloupe

Preparation I love avocado, eggs, and the sweet cantaloupe and savory zucchini strips really go well together. The zucchini strips need to be made a little bit ahead of time. I dehydrated mine just long enough to soften them, about two hours. These can be dehydrated overnight and put together the next morning. Peel the zucchini and slice into very thin strips. This can be done on a mandoline slicer or with a sharp knife. In a small cup, whisk together the olive oil, agave, balsamic vinegar, salt, onion powder, garlic powder, and liquid smoke. Pour over the zucchini strips (a lidded container works well, I use a zip lock box). Once coated, lay the zucchini on lined dehydrator sheets and dehydrate at 105 degrees overnight, or until softened. To assemble, just slice the cantaloupe and wrap with the softened zucchini slices. Cut the avocados in half, put a dollop of agave in the center, and sprinkle with a bit of salt and pepper.

Lime Chipotle Avocados

Ingredients 1 avocado 2 tablespoons agave or date paste 2 tablespoons lime juice 1 scant teaspoon chipotle seasoning 1 tablespoon chopped chives salt and pepper to taste Directions Simply cut an avocado in half and pour a tablespoon of agave and lime juice in the seed cavity of each half. Sprinkle on the chipotle seasoning (I just use Mrs. Dash, but any will do), add some chopped chives, and sea salt and fresh ground pepper to taste. This makes a great little snack, but is also substantial enough to be lunch.

1/2

Creamy Cauliflower Soup

Starting or ending or coming off a day fast, make things very simple. So for dinner this Cream of Cauliflower Soup its lite and delicious You can make enough the soup a couple of days. I try it anytime, through the day and keep it in the fridge so nothing would go to waste. Ingredients 1 teaspoon extra virgin olive oil 4 small cloves garlic 6 cups veggie broth 1 large head cauliflower, washed and coarsely chopped 1/2 cup walnuts 1/2 - 1 cup cashews Bragg's Liquid Aminos (to taste) Nutmeg (to taste) Cayenne pepper (to taste) Agave Syrup (to taste) Nutritional Yeast (to taste)

1/2

RAW VEGAN ZUCCHINI LASAGNA

INGREDIENTS

4 each, large Zucchini For the basil pesto 20 g, fresh Basil 70 g Pine nuts 120 ml Extra virgin olive oil 6 g Yeast flakes 1/2 clove Garlic 1 pinch Sea Salt

For the tomato cream 200 g Tomato 4 each Sundried tomato 30 ml Extra-virgin olive oil 1 pinch Sea Salt 1 pinch Pepper 1 pinch Organic Agave sugar Dried oregano to taste

For macadamia cheese 150 g Macadamia nuts (not roasted, unsalted) 6 g Yeast flakes 1 pinch Sea Salt 1 Lime (juice only, filtered) 50 ml Water (filtered)

1/2

RAW VEGAN ZUCCHINI LASAGNA

PREPARATION

1. For the macadamia cheese Pour all ingredients in a blender and mix until a thick cream. Set aside. 2. For the tomato cream Pour all ingredients into a blender and mix until creamy. Set aside. 3. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside. 4. Wash zucchini and cut them into very thin slices. 5. Make lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve deco rated with fresh basil and pine nuts.

1/2

RAW VEGAN ZUCCHINI LASAGNA

PREPARATION

1. For the macadamia cheese Pour all ingredients in a blender and mix until a thick cream. Set aside. 2. For the tomato cream Pour all ingredients into a blender and mix until creamy. Set aside. 3. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside. 4. Wash zucchini and cut them into very thin slices. 5. Make lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve deco rated with fresh basil and pine nuts.

Breakfast Your Favorite Smoothie (See this Sample Recipe)

Lunch All-Star Bean Main Dishes Grape-Celery Cooler

Dinner Raw Vegan Zucchini Lasagna Vegan Creamy Cauliflower Soup

1/2

All-Star Bean Main Dishes

Beans and legumes are nutritional superstars. Instead of relegating beans to the side dish role, let these vegetarian recipes be the main player on the plate. Ingredients 10 fresh baby artichokes, peeled and quartered 2 cups (1-inch) diagonally cut asparagus 1/3 cup thinly sliced radishes 3 tablespoons thinly sliced green onions 2 tablespoons thinly sliced fresh basil 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 2 Cups of Great Northern beans or other white beans, rinsed and drained Preparation Steam the artichokes, covered, for 10 minutes or until tender. Steam the asparagus, covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl, and gently stir in artichokes and asparagus.

Grape-Celery Cooler
Ingredients: 1 bunch of grapes 2 celery stalks Instructions: Make juice in your juicer and, if desired, top with fresh mint leaves.

1/2

Creamy Cauliflower Soup

Starting or ending or coming off a day fast, make things very simple. So for dinner this Cream of Cauliflower Soup its lite and delicious You can make enough the soup a couple of days. I try it anytime, through the day and keep it in the fridge so nothing would go to waste. Ingredients 1 teaspoon extra virgin olive oil 4 small cloves garlic 6 cups veggie broth 1 large head cauliflower, washed and coarsely chopped 1/2 cup walnuts 1/2 - 1 cup cashews Bragg's Liquid Aminos (to taste) Nutmeg (to taste) Cayenne pepper (to taste) Agave Syrup (to taste) Nutritional Yeast (to taste)

2/2

Vegan Creamy Cauliflower Soup Preparation 1. Heat olive oil in a large pot. Add minced garlic and cook for about 5 minutes. Do not burn the garlic. 2. Carefully add veggie broth to the pot. Bring to a boil. 3. Add coarsely chopped cauliflower to the pot, cover, lower heat, and let simmer until tender (about 15-20 minutes). 4. Add walnuts and cashews to a blender. Remove cauliflower from the broth with a slotted spoon, along with about 2 cups of the broth, and add to blender. Process until completely smooth. 5. Pour blended ingredients back into pot. Add remaining ingredients, to taste, and stir or whisk to incorporate. 6. Ladle into bowls and sprinkle with a touch of nutmeg. Happy cooking!

1/2

RAW VEGAN ZUCCHINI LASAGNA

INGREDIENTS

4 each, large Zucchini For the basil pesto 20 g, fresh Basil 70 g Pine nuts 120 ml Extra virgin olive oil 6 g Yeast flakes 1/2 clove Garlic 1 pinch Sea Salt

For the tomato cream 200 g Tomato 4 each Sundried tomato 30 ml Extra-virgin olive oil 1 pinch Sea Salt 1 pinch Pepper 1 pinch Organic Agave sugar Dried oregano to taste

For macadamia cheese 150 g Macadamia nuts (not roasted, unsalted) 6 g Yeast flakes 1 pinch Sea Salt 1 Lime (juice only, filtered) 50 ml Water (filtered)

1/2

RAW VEGAN ZUCCHINI LASAGNA

PREPARATION

1. For the macadamia cheese Pour all ingredients in a blender and mix until a thick cream. Set aside. 2. For the tomato cream Pour all ingredients into a blender and mix until creamy. Set aside. 3. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside. 4. Wash zucchini and cut them into very thin slices. 5. Make lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve deco rated with fresh basil and pine nuts.

Lime Chipotle Mayo ~ Raw and Vegan Recipe

Ingredients

1 cup macadamia nuts 3/4 cup water zest and juice from one lime 1 teaspoon chipotle seasoning 1 tablespoon agave 1/2 teaspoon salt 1/2 teaspoon black pepper Directions In a small blender (I've found the small bullet type work the best on small quantities like this), puree all ingredients until very smooth. It will thicken up quite a bit once it chills. If it's too thick, just thin down with a bit of water. Keeps in the refrigerator for up to five days.
This Lime Chipotle Mayo is delicious on any sandwich, and can be also be used in veggie wraps, or anywhere a dash of flavor and creamy goodness is needed. I've used macadamia nuts here, because they were on sale, but almonds or cashews, or any blend, would work, too..

Sassy's Seedalicious Topping Mix 2 parts flax seeds with one part each sunflower, sesame and pumpkin seeds. (Mix up a bunch of this seed mixture at once and store in your fridge or freezer). Then, grind 1-2 Tablespoons of the topping together in a coffee grinder (or Vitamix or similiar) with a little sea salt. I also like to mix in double the amount of Nutritional Yeast for added flavor and a nutrition boost.

Marinara Spaghetti Squash

Ingredients 2 whole spaghetti squash 1/4 cup extra-virgin olive oil Gray salt and freshly ground black pepper 4 cups prepared Fresh marinara sauce Directions Preheat the oven to 450 degrees F. Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. . Meanwhile heat the marinara sauce in a large saute pan.
.

When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and

Spaghetti Squash
Ingredients
2 1/4 1 2 Tbsp. Plum tomatoes, finely chopped Cup chopped fresh parsley Large spaghetti squash (3 lb.) KRAFT Reduced Fat Parmesan Style Grated Topping

Preparation

PIERCE squash several times with fork or sharp knife to allow steam to escape. Microwave or Convection Oven on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min. CUT squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell. MICROWAVE or Convection Oven 2 min. or until heated through.

Tips: MAKE AHEAD Heat up squash and pull into strands as directed; place in Convection bowl heat resistant. Refrigerate up to 2 days. When ready to serve, Heat up in Convection Oven on HIGH 3 to 5 min. or until heated through.

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GOLDEN BEET SALAD WITH WHEAT BERRIES AND PUMPKINSEED VINAIGRETTE"

Ingredients

4 medium golden beets 3 tablespoons extra-virgin olive oil, divided 1 cup uncooked wheat berries 2 cups water 1/2 cup unsalted pumpkinseed kernels, toasted and divided 1 tablespoon raw honey 1 tablespoon Dijon mustard 1 tablespoon sherry vinegar 1/4 teaspoon kosher sea salt 1/4 teaspoon black pepper 1/3 cup diced celery Recipe Time 1/4 cup thinly fresh sliced shallots Hands On: 20 Minutes 2 tablespoons fresh chopped fresh chives Total: 1 Hour, 40 Minutes 1/4 cup fresh celery leaves

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GOLDEN BEET SALAD WITH WHEAT BERRIES AND PUMPKINSEED VINAIGRETTE

Preparation 1. Preheat oven to 400. 2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in
center of a 16 x 12-inch sheet of foil; drizzle with 1 tablespoon oil. Fold foil over beets; tightly seal edges. Bake at 400 for 1 hour and 20 minutes or until tender. Unwrap beets; cool. Trim off beet roots; rub off skins. Cut beets into wedges.

3. While the beets cook, combine wheat berries and 2 cups water in a medium
saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until tender, stirring occasionally. Drain; cool slightly.

4. Place 1/4 cup pumpkinseed kernels in a large bowl, and coarsely crush with
back of a spoon. Add honey and next 4 ingredients (through pepper); stir well with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring constantly with a whisk. Add beets, wheat berries, celery, shallots, and chives; toss gently. Sprinkle with the remaining 1/4 cup pumpkinseed kernels and celery leaves.

Zucchini Rolls
Squash or zucchini lemon olive oil garlic basil oregano Mix lemon, oil and spices together. Slice lengthwise, into flat thin "bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with arrugula. Pin roll with toothpick.

Tomato cups 6 medium tomatoes 1/2 small cucumber 2 sticks celery 2 spring onions 1/2 cup fresh parsley 1 tablespoon fresh mint 1 clove garlic 2 teaspoons kelp 1/2 cup sunflower seeds 1 tablespoon lemon juice 1 tablespoon olive oil (optional) celtic salt to taste (optional)

makes 12 cut tomatoes in half scoop out centre add tomato pulp to the other ingredients finely chop all ingredients ,mix well and fill tomato halves, great for a side dish or for finger food use cherry or small tomatoes

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Vegan Spicy Green Beans

Preparation 1. After steaming green beans for 10 minutes, heat a pan or wok with sesame oil. Add steamed beans to the pan (be careful of getting splattered with hot oil!). Cook, stirring occasionally, for 5 minutes or until beans start to brown. 2. Push beans to the side of the pan. Add green onions, garlic, ginger and Worcestershire sauce to pan. Let cook for 2 minutes. Stir into green beans. 3. Stir in remaining ingredients. Taste test. Tweak flavors. I served our green beans with a mound of couscous flavored with veggie broth, Earth Balance and nutritional yeast, and a green leafy salad with avocado, red peppers, and Sassy's Seedalicious Topping. ( see recipe) Happy cooking!

1/1

Grilled Vegetable Salad

Ingredients
1/3

4 plum or small heirloom tomatoes, halved 2 medium zucchini, cut lengthwise into 4 slices 2 medium yellow squash, cut lengthwise into 4 slices 2 baby eggplant, cut lengthwise into 4 slices 1 large red bell pepper, seeded and cut into 4 wedges 1 large red onion, cut into thick slices 1 pound asparagus 2 tablespoons olive oil
Preparation

1. Preheat grill to medium-high (350 to 400). Combine vegetables in a large bowl,

and drizzle with olive oil. Sprinkle with salt, and toss to coat.

2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as

they become tender. Cut grilled vegetables into bite-size pieces.

3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad
plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

SUPER EIGHT STRESS RELIEVER

1 kale leaf 1 collard leaf small handful of parsley 1 stalk of celery 1 carrot, greens removed 1/2 red pepper 1 tomato 1 broccoli floret celery stalk for garnish

Juice leaves and parsley, then the celery and carrot. Follow with red pepper, tomato, and broccoli. Garnish with celery stalk.

Sassy's Seedalicious Topping Mix 2 parts flax seeds with one part each sunflower, sesame and pumpkin seeds. (Mix up a bunch of this seed mixture at once and store in your fridge or freezer). Then, grind 1-2 Tablespoons of the topping together in a coffee grinder (or Vitamix or similiar) with a little sea salt. I also like to mix in double the amount of Nutritional Yeast for added flavor and a nutrition boost.

Energizing Smoothie

This is my favorite energizing smoothie. It is delicious!

1/2 Cup Filtered Water 1/4 of a Whole Pineapple, peeled and cut into pieces 10 Strawberries 1 Mango, peeled and cut into pieces 1 Banana 3 Ice Cubes

Process in a blender until creamy.

SPARKLING MEMORY
This drink is surprisingly delicious, has a slightly 'nutty' flavor and is good for improving the memory. It is especially rich in choline, one of the B vitamins that increases acetylcholine, a substance that is the message carrier of the brain. 4-5 medium size carrots 3 stalks of celery, with leaves if you like 1/4 head of a small cabbage, cut into sections that fit your juicer 1/4 lemon (peel if not organic) (optional) 1. Cut the green tops of the carrots and scrub well (you don't need to peel) 2. Wash the celery and cabbage 3. Juice the carrots, celery and cabbage; add lemon as desired 4. Stir the combined juice, pour into a glass and serve chilled or at room temperature as desired.