Thai Salad and Macadamia Nuts with Creamy Dressing

Inspired by Matthew Kenneys Thai Salad.
Spiced Nuts:
1/4 cup honey or agave nectar
1/2 cup chopped raw macadamia nuts (or raw cashews)
1/4 teaspoon sea salt
1 teaspoon curry powder
dash cayenne pepper

Toss all in bowl. Dehydrate in even layer 12 hours (or more) until desired crunchiness. Set aside.

Dressing:
1/2 cup sesame oil
1/4 cup braggs
1/4 olive oil
juice of 1 lime
1 tablespoon maple syrup or agave nectar
1/4 - 3 teaspoons red pepper flakes, to taste

Whisk to combine. Pour over:

2 handfuls spinach or other mixed greens
1/2 cup fresh pineapple, diced (or frozen fresh pineapple, defrosted)
1 cup tomatoes, diced
1 avocado, sliced
sea salt, to taste
1 red bell pepper, sliced thinly
meat of 1 young coconut, sliced OR 1/4 cup dried coconut flakes

Top with Spiced Macadamia Nuts

THE MAC Pizza

Adapted from Matthew Kenney's recipe.

Herb Crust:
3/4 cup fax seeds, ground
1/4 cup fresh basil leaves
1 teaspoon dried italian seasonings
1 medium yellow squash, roughly chopped
1 cup walnuts, soaked 1 hour and drained
1 1/2 teaspoons sea salt
2 tablespoons olive oil
1/4 cup onion
2 teaspoons nutritional yeast
2 teaspoons agave
juice of one lemon

Process flax. Blend all in Vitamix until smooth(adding a touch of water if needed to turn over.) Spread on Teflex sheet in 1/2 inch thick large circle. Dehydrate for 8 hours. Flip and score with pizza cutter into 6-8 slices of pizza. Dehydrate until mostly dry. These will shrink quite a bit while drying.

Pizza Sauce:
1 tomato, chopped
1 cup sun dried tomatoes, soaked 1 hour and drained (reserve liquid)
1/3 teaspoon salt
1/2 teaspoon italian seasoning
1/4 cup fresh basil
1 teaspoon agave

Place all in Vitamix and process until completely smooth. Add reserved soaking liquid if needed to turn over. This will be thick from the tomato pectin. (Stir water/juice in if it seperates while sitting.)

Macadamia Cheese Spread:
1 cup macadamias
1/2 teaspoon lemon zest
2 Tablespoons onion or shallot
1 garlic clove
2 Tablespoons nutritional yeast
1/2 teaspoon sea salt
pinch chipotle powder or cayenne

Blend in Vitamix until creamy and smooth. Add water to get to turn over, if necessary.

Assembly:
2 cups fresh spinach chiffonade
1 tomato, diced
1/2 cup pineapple, minced (optional)
olive oil
salt and pepper

In large bowl or on teflex lined tray, toss spinach, tomato and pineapple with olive oil, salt and pepper. (Keep separate if desired.) Dehydrate 1 hour or until warmed. Spread a layer of mac cheese on crust, followed by tomato sauce. Sprinkle with warmed spinach chiffonade, diced tomato and pineapple. Garnish with fresh basil.

Sturdy Thai Salad

Inspired from Matthew Kenneys Everyday Raw.

1/2 cup virgin sesame oil
1/2 cup braggs or nama shoyu
1/4 olive oil, optional
juice of one lime
2 tablespoons maple syrup or agave
1-3 teaspoons red chili flakes
dash curry powder, to taste
1 teaspoon sea salt, or to taste

Blend all well. Pour over:

2 cups romain or other mixed greens
1/2 cup finely diced pineapple
1/2 cup cherry tomatoes (or sundried)
1 avocado, diced
1/2 orange pepper, diced
1/4 cup dried coconut (or 1/2 cup young coconut meat, sliced in strips)
1/4 cup macadamias or cashews

Raw Macadamia Alfredo with Chipotle Sprinkle

1/2 cup macadamias or pine nuts, soaked 2 hours and drained (or combo)
1/2 cup filtered water
1 garlic clove
1/4 teaspoon onion powder or fresh onion
sea salt, to taste
nutritional yeast, to taste
chipotle powdered, to taste (optional)
1 package raw kelp noodles

Blend all except noodles in high speed blender. (Add extra water if too thick; add a handful of kelp noodles if too thin.) Process until desired texture is achieved. Pour over remaining kelp noodles. Sprinkle with powdered chipotle, if desired.

Optional stir ins:
sun dried tomato or fresh
olives
carrot shavings
chopped bell pepper
chopped broccoli
chopped cauliflower
chopped mushrooms
peas
nutmeg sprinkle
basil chiffinade
spinach chiffinade
squeeze of lemon juice

Raw Tofu Scrambler

1 cup macadamias or cashews, soaked and drained
meat of 1 fresh young coconut
1/4-1/2 cup young coconut water
1/4 teaspoon sea salt, or to taste
1 cup raw irish moss, soaked and drained

Line the bottom of a container with plastic wrap (or wax paper, parchment, teflex, etc.) Blend all ingredients in Vita-mix until compeltely smooth. Pour in lined container and chill 2 hours or until set. Carefully flip onto plate, removing plastic or paper. Cut into cubes. This is your tofu.

Toss tofu cubes with:
1 teaspoon nutritional yeast
1/4-1/2 teaspoon braggs, nama shoya or sea salt, to taste
black pepper, to taste

Mash with a fork and stir in any veggies you like, such as:

tomato, diced
orange pepper, diced
red onion, minced
fresh parsley, minced

Raw Agave Nectar Flan

1 cup macadamias, soaked and drained
meat of 1 fresh young coconut
1/4-1/2 cup young coconut water
1/4 teaspoon sea salt, or to taste
1 cup raw irish moss, soaked and drained

Line the bottom of a container with plastic wrap (or wax paper, parchment, teflex, etc.) Blend all ingredients in Vita-mix until compeltely smooth. Stir in by hand:

1 teaspoon vanilla extract
1/2 vanilla bean scraped

Pour in lined container and chill 2 hours or until set. Carefully flip onto plate, removing plastic or paper. Drizzle with agave nectar, maple syrup or agave caramel sauce.