Strawberry Jicama Salad with Cilantro Pesto and Pine Nuts

Dressing:
4 teaspoons fresh-squeezed lime juice
2 tablespoons chopped cilantro
1 garlic clove, minced
2 teaspoons finely chopped red onion
4 teaspoons extra-virgin olive oil
Salt and pepper, to taste

Salad:
1/2 cup sliced fresh strawberries
2 cups spinach
1 cup finely grated jicama
½ cup sliced pine nuts (or almonds)

Potluck Kelp Noodles

2 cups fresh basil
6 garlic cloves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1 teaspoon sea salt

Process in food processor until smooth. Toss with:

3 bags raw sea tangle kelp noodles, drained and pulled apart
1 cup fresh raw peas
1 cup cherry tomatoes, halved

Raw Vegan Blueberry Pancakes and Hemp Milk

Blueberry Pancakes
Inspired from Everyday Raw.
1 cup fresh blueberries
1 ripe banana
1 cup raw pecans, soaked 2 hours
1 cup pine nuts, soaked 2 hours
1/4 - 1/2 cup filtered water (to allow batter to turn over in blender)
1/4 agave nectar, optional
1 teaspoon vanilla
1/2 teaspoon sea salt
1 cup maple syrup

Blend all except blueberries in high speed blender until smooth. Taste batter for sweetness. (It will sweeten more upon dehydrating.) Stir in blueberries by hand. Spread evenly in 4 inch rounds onto Teflex sheet. Dehydrate 12 hours; flip and dehydrate 12-24 more hours. Serve warm out of the dehydrator.

Hemp Milk
1/2 cup raw hemp seeds
1 1/2 - 2 cups filtered water
½ cup agave nectar
Pinch of sea salt
1 t vanilla extract, optional

Process seeds and water in blender until smooth. Do not strain. Add remaining ingredients; taste for sweetness.

Pesto Tapenade Spread

1/2 cup kalamata olives
1 tablespoon pine nuts
1/2 cup walnuts
1 medium tomato, diced
1/4 cup - 1/2 cup olive oil
sea salt and pepper to taste

Blend all in food processor until smooth. Check seasoning. (You could add fresh basil for a traditional pesto flavor.)
Serve on flax crackers and breads or as a salad topping.

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