The Prettiest Salad Ever

1 large handful fresh greens
1/2 cucumber, chopped
1 carrot, chopped
1/4 yellow pepper, chopped
1/4 cup fresh blueberries
1/4 cup pecans and walnuts, roughly chopped

Toss with your favorite raw dressing.

The Best Cranberry Pecan Salad with Raw Mustard Dressing

This is based off of my step-mothers cranberry-pecan salad. It's amazing! I don't know where she originally got it, or if she made it up herself, but here's my version:
1 bag romaine, in bit sized pieces (or other desired lettuce)
1/2 cup pecans, roughly chopped
1 cup dried cranberries
1 cup clementine orange sections
1/4 - 1/2 cup red onion, thinly sliced

Toss with:
1/3 cup extra virgin olive oil
3 Tablespoons cranberry white wine vinegar or apple cider vinegar
2 tsp raw dijon mustard* or prepared dijon mustard
2 Tablespoons raw agave nectar
1/2 teaspoon salt
1 Tablespoon poppy seeds, optional

Check seasoning.

For raw dijon mustard:
Ingredients:
¼ cup organic brown mustard seeds, soaked 24 hours
1 cup raw apple cider vinegar
¾ cup hemp seeds
2 teaspoon sea salt
1 tablespoon turmeric

Preparation:
Blend in Vitamix until smooth. Store in refrigerator.

Radish Rawvioli Sandwiches and Salad with X-Thick Marinara

Extra Thick Marinara*:
1/2 cup sun dried tomatoes
1 clove fresh garlic
1 Tbsp braggs
1/2 teaspoon onion powder or fresh
2 Tbsp olive oil
1 Tbsp raw agave nectar
juice of one lemon
1 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.
*For a lighter, thinner sauce, add 1 pureed fresh tomato.

Herbed Cheeze:
1/2 cup raw almond butter
1 Tbsp onion powder or fresh
1/2 lemon juice
2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."

daikon radish, thinly sliced
lettuce leaves, your choice

Spread cheeze on one slice of radish. Top with another. Repeat until cheeze is gone.

Serve sandwiches over lettuce leaves topped with marinara.

Fresh Veggie Toss

This is based on "raw mac" but is a bit lighter.
Raw Mac:
1 12 oz. package raw kelp noodles or spiralized zucchini*
1 Tablespoon raw almond butter
juice of 1/2 lemon
1 1/2 teaspoon canola oil
1/2 teaspoon sea salt, or to taste
1 Tablespoon nutritional yeast
1 teaspoon chili powder, or to taste

Rinse kelp noodles well in warm water. Strain. Mix remaining ingredients in bowl until smooth and combined. Toss noodles until well coated.

Eat immediately for a crunch mac and cheeze (kelp noodles are crunchy out of package, and zucchini can be too.) Alternatively, let sit at room temp or in 105 degree dehydrator (for a warm mac and cheese) for 1-2 hours. This will soften the noodles. Toss with these chopped fresh ingredients:

tomato
cauliflower
cucumber
green pepper
shaved carrot
raw peas

*In place of kelp noodles, you could substitute spiralized zucchini. Resembling an apple corer/peeler, you place the vegetable in the device, turn the handle on one end and the blade of the other end provides spaghetti-like cuts of the vegetable as it is pushed through. This would be your raw noodle.

Corn and Spinach Salad

Use your favorite raw dressing or try this sour honey mustard:
2 teaspoons mustard
2 teaspoon honey or agave, or to taste
1-2 teaspoons vinegar
1/4 cup olive oil
sea salt and pepper to taste

Blend well. Check seasoning. Pour over:

3 ears raw corn, stripped of kernels
2 large handfuls spinach
1/2 red onion, thinly sliced
1 cup cherry tomatoes
1 cucumber sliced

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

Apple Stuffed Tomatoes with Sweet Mustard Marinade

granny smith apple, julienned
carrot, julienned or shaved into long strips
cucumber, julienned
jicima, julienned
2-4 beefsteak tomatoes
1 tablespoon mustard
1 tablespoon honey (or agave)
salt and pepper to taste

Mix mustard and honey together in bowl. Check seasonings. Add all remaining ingredients except for tomatoes and toss to coat. Cut off stem tops of tomatoes. Hollow them out with a spoon, discarding innards (or use elsewhere.) Spoon mixture into the tomatoes and serve room temp or chilled.

Raw Mongolian Veggies with Northern Sauce

Northern Sauce:

4 Tablespoons bragg's (or nama shoyu)
2 Tablespoons almond butter
1 Tablespoon agave nectar, or more to taste
1 teaspoon raw apple cider vinegar
1 teaspoon raw coconut water vinegar (or apple cider vinegar)
2 garlic cloves, minced
1/4 cup virgin canola oil
1 Tablespoon red pepper flakes, or to taste
hot sauce, to taste

Blend all in blender or food processor until combine. Adjust seasonings.

Pour over Veggies:
4 stalks celery, sliced
1 cup mung bean sprouts
1 small onion, sliced (or 3 green onions, sliced)
2 medium carrots, sliced
1/2 cup mushrooms, sliced
1 cup pea pods

Optional (but not pictured:)
1/2 cup fresh baby corn
1/4 cup fresh water chestnut
1/2 cup cabbage, sliced thinly
1/2 cup bell peppers, any colors
2 cups raw kelp noodles (or chopped raw prepared irish moss)

You may need to double the sauce if using more than one of the optional veggies.

Eat this dish right after making, let marinate for a few hours, or dehydrate a few. Enjoy!