Cabbage slaw

2 Tin -unfry

slice cabbage thin
cut up cauliflower
chop bell peppers
slice mushrooms
1/2 c chopped cilantro
chop 1 cup tomatoes
1 avacado chopped
grate ginger
mince garlic
juice from 1 lemon
juice from 1 lime
2 T wheat free tamori
3 T olive oil
cayenne
2 T honey
few pine nuts

raw meatloaf

2 cups raisins processed with 2 cups walnuts till smooth.
top with 6 medjoal date soaked with 2 T lemon juice, wizzed

Vanilla -Almond macaroons

1 3/4 c dried coconut
3/4 c ground almonds
3/4 c plus 2 T almond flour
3/4 c maple syrup
1/3 c coconut butter
1 1/4 t vanilla
1/2 t almond extract
mix dry and add wet stuff to it
dry on Teflex sheets one day the transfer to screen and dry one more day
makes 22

Chocolate Macaroons

1 3/4 c dried coconut
3/4 c macadamia nuts
3/4 c plus 2 T cocoa
3/4 c maple syrup
1/4 c plus 2 T coconut butter
1 T ground ginger
1 1/4 T vanilla
mix dry stuff, add wet stuff
roll into small balls and place on Teflex sheet for 1 day
transfer to screens and dry one more day

Tomato Cucmber salad

1/2 c vinegar
1t. blue agave
1 drop dill essential oil
1 drop black pepper essential oil
4 T. vegetable oil
4 cucumbers sliced
2 c. red onion chopped
4 lg tomatoes sliced into wedges

In a large bowl, mix vinegar, agave,
salt, dill, black pepper E.O., &
vegetable oil. Add cucumbers, tomato
Toss and chill in refrigerator at least
30 minutes before serving

Ginger LIme Coconut Dressing

created by Kim Harris 19 July 2009
1/2 cup brown sesame seeds
2" fresh ginger
1/2 lime
2 T coconut butter/oil
2 cloves garlic
2 small Halawi dates
1 T flax meal
1/2 t salt
1+ C water
In a dry blender, grind the sesame seeds into meal.

Phyo's Cheezy Broccoli Soup

Sauce is based on the recipe in Ani's Raw Food Kitchen
5 stalks broccoli, chopped
4 cloves garlic
3/4 t salt
1 C sunflower seeds
1 lemon, peeled and seeded
1 t turmeric
1/2 C water
In food processor, first blend garlic and salt together