This recipe was just published in Carol Alt’s new raw recipe book The Raw 50, check it out. I took my deceased mother’s stuffed bells recipe and converted it years ago when I was head chef and co-owner of Organica: The Living Cuisine in San Francisco. From her heart, channeled through mine to yours. I always...
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Recipe Directions

Ingredients Preparation
Ingredients: Truly Raw Cashews(soaked) or Almonds, Macadamian nuts(soaked), 5 Large Red Bell Peppers(Yellow, Purple, and Orange will work), Suger Plum or Cherry tomatoes (preferred), Haas Avocado, Dried pineapple (soaked) (low temperature dried), Dried Mango (soaked and dry) (low tempature dried), Fresh mango, Cilantro, Mango and Pineapple water (from soaked dried fruits), Chives, Red Onion, Agave Nectar, Cumin (ground), Dried Pomegranate seeds (low temperature dried) (if available), Sea Salt, Habenjero Peppers,
Blend these ingredients in a high powered blender such as a Vita Mix:
4 cups soaked Truly Raw Cashews(6-8 hrs) or Almonds(10-12 hrs) 2 cups soaked Macadamian nuts (8-10 hrs) 1 cup Sugar Plum or Cherry Tomatoes (preferred) 1 cup Red Bell Peppers (Any color is acceptable except green) 1/2 cup Haas avocado 1/4 cup soaked pineapple 1/4 cup soaked mango 1/4 cup fresh mango 1 1/4 cup fresh cilantro 1/2 cup mango water (from soaking) 1/2 cup pineapple water (from soaking) 1/4 cup chives 2 1/2 teaspoons agave nectar 1 teaspoon Cumin (ground) 1 teaspoon dried pomegranate seeds 2 teaspoons Sea Salt 1 teaspoon Habenjero pepper (optional) (if habenjero is to hot, add 1/8 cup anaheim peppers) (For big KICK add 2 1/2 teaspoons)
Mix together these ingredients with the blended ones:
1 cup chopped cilantro 1 cup diced red bell peppers (colored bells) 1 1/2 cups diced fresh mango 1/4 cup dried pineapple (not soaked) 1/4 cup dried mango (not soaked) 2 teaspoons sea salt 1/2 cup chopped red onions 3/4 cup diced sugar plum or cherry tomatoes (preferred)

Chef BeLive's Thoughts

This recipe was just published in Carol Alt’s new raw recipe book The Raw 50, check it out. I took my deceased mother’s stuffed bells recipe and converted it years ago when I was head chef and co-owner of Organica: The Living Cuisine in San Francisco. From her heart, channeled through mine to yours. I always guarantee to give an organic orgasm of the mind, body, soul and especially the taste buds with my exotic gourmet live vegan cuisine. Many blessings!

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This sounds amazing!

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This sounds amazing!

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