Dill Nut Paté

Great nut paté I made for dinner.

Spread it on my salad and kholrabi slices!

Chocolate Mousse

We have not wanted this in awhile. But we whipped some up tonight.

We omitted the maple syrup and raw agave nectar and used 2/3 cup of organic raw blue agave instead. The family could not taste the difference.

So good!

Strawberries and Cream

Great for breakfast or a mid-day snack!

Cheesy Nori Snacks

These are tasty snacks modeled after a raw treat I picked up at our local co-op.

A great idea for using up the rest of your sunflower pate after making raw lasagna.

Lemon Cookies

Tart, chewy lemon macaroons.

I’d recommend at least doubling this recipe, as the cookies are addictive and go quite fast!

Dagwood Style Sandwich

This is a knife-and-fork-worthy, open-faced sandwich piled high with fresh veggies, a la Dagwood Bumstead from the comics.

Anyway, this was my lunch today and it was the first thing I made with that awesome onion bread recipe!

This is a really easy lunch when you already have the bread and the pate on hand.

Pumpkin Pudding

This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz.

Pictured with both the variation and toppings described below.

Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cup shredded coconut, pinch of salt, and a pinch of cayenne), press into the bottom of a baking dish, and pour pudding over crust.

Pico de Gallo

A spicy, fresh raw salsa.

For best results, let sit in the refrigerator for at least a couple hours before serving. This allows the flavors to really set in.

Great recipe to make the day before you want to eat it.

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