Raw Tabouli Salad

1 1/2 bunches fresh parsley
1 cup cherry tomatoes, halved
½ cup hemp seeds
¼ - ½ cup yellow onion, chopped
1 cucumber, diced
2 lemons, juiced
½ cup olive oil
½ teaspoon sea salt
3-5 garlic cloves, peeled

Process parsley in food processor until fine. Transfer to large mixing bowl and add tomato, hemp seeds, onion and cucumber. In food processor, combine lemon juice, olive oil, sea salt and garlic. Pour into mixing bowl and toss to combine.

Raw Falafel

3/4 cup raw almonds, finely ground
¾ cup raw sunflower seeds, finely ground
¼ yellow onion
¼ cup olive oil
½ fresh lemon, juiced
1/3 cup nama shoyu
2-3 garlic cloves, peeled
2 tablespoons curry powder
1 tablespoon cumin

Combine all in a food processor and mix thouroughly. Spread onto teflex dehydrator sheets in patties or scoop into balls. Dehydrate 105 degrees for 24 hours or until outside is dry. May eat as a dip/spread too without dehydrating!

Serve in lettuce leaf with a few cucumber slices and nut yogurt!

Raw Cheesecake

2 cups cashews, finely chopped
½ cup Medjool Dates, pitted (soaked ½ hour if firm, drained)
¼ cup Dried Coconut
3 cups Cashews, soaked & drained or 1 jar prepared raw cashew butter
Fresh squeezed juice of 1 lemon
¾ cup raw agave nectar (or honey)
¾ cup Coconut Oil (gently warmed)
1 teaspoon Vanilla
1 pinch Sea Salt, optional
½ cup Water
Fresh berries (optional)

For the crust, mix in processor 2 c raw cashews, dates, dried coconut. Press into pie plate.

For the cheese, 3c cashew (soaked 1 hour,drained) OR add 1 jar raw cashew butter; Blend with 3/4 c lemon juice, 3/4 c agave, 3/4 c coconut oil, 1 tsp vanilla pinch salt to form a smooth consistency. Add water if necessary to turn over.
Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm. Serve frozen or defrost slightly in fridge. Top with fresh berries if desired.

Raw Cinnamon Rolls!

1¼ cups almond meal
1¼ cups ground flaxseed
1 dash cayenne pepper
1½ tablespoons cinnamon
1 pinch sea salt
1 cup soft pitted dates , or soaked
¼ cup water
1 teaspoon vanilla
⅛ cup olive oil
⅛ cup agave nectar
¼ cup raisins, plus a little extra
¼ cup chopped nuts

Combine the almond meal, ground flaxseed, cayenne, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix until it forms a dough. You may need to add a little water and/or agave if it is too dry.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.

Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.

Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds.
These cinnamon rolls can be eaten right out of the refrigerator or warmed on a dehydrator. I top mine with a generous icing of raw almond butter mixed with agave, vanilla and sea salt. Yum-O!

Raw Recipe Recource

Here's an awesome place to get raw recipes. Check out my page and browse the entire site.

Raw Chocolate Chip Cookie Doughs

My “baby” – raw chocolate chip cookies! Freeze smaller bits and add to vanilla ice cream for cookie dough ice cream. http://emilysrawfoods.blogspot.com/2008/08/raw-vanilla-ice-cream.html

Ingredients
6 ounces raw chocolate chips (I use Ghirardelli extra dark chips, if I'm in a pinch, though not raw)
1 cup raw cashews, powdered
2 tablespoons coconut oil
4 tablespoons agave nectar
2 teaspoons vanilla or vanilla seeds
1 teaspoon sea salt
1 cup pecans &/or walnuts, chopped

Preparation
Coarsely chop chocolate and 1 cup pecans and/or walnuts. Set aside. Mix remaining ingredients until forms a dough. Add reserved chocolate and nuts by hand. Drop by tablespoon onto dehydrator sheet. Dehydrate 8 hours 105 degrees or overnight.

Quick Raw Vanilla Shake

Adapted from Carol Alts Raw 50. This awesome vanilla base is great for any malt/shake fruits! This is like a traditional "junky" shake, maybe a little less creamy. It has a slight green tint if you don't add any fruits. Try it out and let me know what you think. (It's so easy and tasty.) Stir in fresh blueberries, strawberries, raspberries, bananas, or your favorite fruit as an alternative! Awesome!

Ingredients
1 tablespoon vanilla
1 teaspoon sea salt
1 cup ice (plus more if you'd like)
1 cup water
3 tablespoons raw agave nectar
½ avocado

Preparation
Blend all in Vitamix until smooth. (You may wish to use a little less salt, and a little less agave if you don’t want it as sweet.)

Quick Mango Cobbler

Super quick, easy mango cobbler that is out of this world. Inspired from Ani!

Ingredients
1 mango, chopped
1 cup dates, chopped
½ teaspoon sea salt
1 cup pecans, chopped
¼ cup raw agave nectar
¼ cup virgin coconut oil

Preparation
Chopped dates and pecans in food processor. Add salt. Put in serving bowl. Top with mango chuncks. Blend agave and coconut butter in food processor until smooth. Pour ontop of “crust” and mango. You could use any other fruit or berry you like - but try the mango!

Raw Vanilla Ice Cream

Here's a super easy raw ice cream I invented, after finding this awesome product called Artisiana Raw Coconut Butter. And of course, the beloved raw sweetener, raw agave nectar. You can add dates for a caramel flavor, mint for the holidays, fruit, nuts, whatever you like, the possibilities are endless!

Ingredients
1 jar (about 2 cups) Artisiana Raw Coconut Butter
1 cup cashew butter (or soaked & homiginized cashews)
1/2 Raw Agave Nectar (or to taste)
dash Sea Salt (or to taste)
2 teaspoons Vanilla, or a half vanilla bean
¼ cup Raw Coconut Milk (from raw coconut) or Water or Almond Milk

Preparation
Mix all ingredients until totally smooth in a food processor (or blender) and store in the freezer, stirring every half an hour until thick. (You could use an ice cream maker if you have one.) If the mixture is too thick, you can add a little more liquid of choice.