RECIPES

Juices and Smoothies

MAKE JUICE, NOT WAR GREEN JUICE

(Serves 2)

It’s my motto and my morning beverage. This recipe makes almost 32 ounces.

2 large cucumbers (peeled if not organic)

4–5 stalks kale

4–5 romaine leaves

4 stalks celery

1–2 big broccoli stems

1–2 pears

1” piece (or less) gingerroot

Juice all ingredients. Other optional greens: parsley, spinach, and dandelion. Add sweet pea or sunflower sprouts when available.

URBAN ZEN JUICE

Contributed by Marc Alvarez, executive chef, Urban Zen

(Serves 8; 8 cups)

6–8 large romaine leaves

4–6 leaves lacinato kale

2 Granny Smith apples

4 Fuji apples

1 head fennel

½ head celery

1 whole cucumber

1 yellow pepper

1 12-ounce pack baby spinach

1” piece gingerroot

1 whole lemon

In a large bowl, soak the romaine and kale leaves in cold water. Gently stir the leaves to help remove the sand. Lift the leaves out of the water and place in a new bowl.

Wash the rest of the fruit and vegetables in cold water. Cut all into small pieces that will easily fit into the mouth of the juicer.

Using a Champion Juicer, proceed to juice all of the ingredients, alternating between the leafy vegetables and the fruit. Store in the refrigerator for up to 2 days.

GREEN GURU SMOOTHIE

(Serves 2)

1 avocado

5–8 romaine leaves

1 cucumber

2 ounces E3Live

1 cup coconut water (or purified water)

1 banana or 1–2 pears

Stevia to taste or 1 teaspoon agave

Place all the ingredients into a blender and blend until smooth.

APPLE SPROUT SMOOTHIE

(Serves 2)

1–2 green apples

1 small bunch romaine

1 cucumber

½ tablespoon coconut oil

1 cup broccoli or sweet pea sprouts

Purified water or coconut water

Stevia to taste or 1 teaspoon agave

Place all the ingredients into a blender and blend until smooth.

Salads and Dressings

WOODSTOCK PEACE SALAD

Use any of the following and dress with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach), diced cucumbers, red peppers, shredded carrots, broccoli florets, diced red onions, shredded purple cabbage, any sprout (my favorites are sunflower and mung bean sprouts), avocado, oil-cured olives, and hemp seeds

TAHINI DRESSING

1 cup Tahini

½ cup lemon juice

1 clove garlic

Purified water (use enough to thin out and create desired consistency)

Salt and pepper to taste

Blend all ingredients in a bowl with a whisk until combined.

TOFU EGGLESS SALAD

Contributed by Chad Sarno, www.rawchef.com

(Serves 6)

2 blocks of firm tofu

1 cup vegan mayonnaise

¼ cup onion, finely diced

½ cup carrot, grated

⅓ cup parsley, finely chopped

¼ cup nutritional yeast

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

In large bowl, crumble all tofu. Hand mix with remaining ingredients until thoroughly combined. Will keep for 5 days.

SHAVED KALE AVOCADO SALAD

Contributed by Chad Sarno, www.rawchef.com

(Serves 2)

1 head kale, shredded

1 cup tomato or red bell pepper, diced

1 cup avocado, chopped

2½ tablespoons olive oil or flax oil

1½ tablespoons lemon juice

1 teaspoon sea salt

½ teaspoon cayenne

In mixing bowl toss all ingredients, squeezing as you mix to “wilt” the kale and cream the avocado. Serve immediately.

As a variation, add chopped fresh herbs or your choice of diced vegetables. You can also substitute chard or spinach for the kale.

CABBAGE HEMP SALAD

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

4 cups red or green cabbage, shredded

3 tablespoons hemp or sesame seeds

1½ tablespoons hemp oil

2 tablespoons olive oil

2 tablespoons lemon juice

¼ cup cilantro, chopped

½ tablespoon sea salt

Pinch of cayenne (optional)

In large mixing bowl, toss all ingredients well. Massage cabbage until dressing is absorbed and cabbage softens.

VEGAN CAESAR SALAD AND DRESSING

Contributed by Pam Brown, Garden Café, Woodstock, New York, www.gardencafewoodstock.com

1 cup Vegenaise

1½ teaspoons Dijon mustard

1 clove garlic

1 tablespoon water

1½ teaspoons lemon juice

1 tablespoon olive oil

1½ teaspoons nutritional yeast

Salt and pepper to taste

To serve, pour over romaine leaves with chopped red onion. Toast gluten free-bread and cut into small squares for croutons.

MEDITERRANEAN QUINOA SALAD WITH CAPERS

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

3 cups quinoa, cooked

¼ cup olive oil

3 tablespoons fresh mint or dill, shredded (optional)

3 tablespoons capers

2 tablespoons lemon juice

1 tablespoon lemon zest

3 tablespoons pine nuts, lightly toasted

3 cloves garlic, minced

2 tablespoons leek, finely minced

Salt and pepper to taste

Hand toss all ingredients; serve warm or chilled.

SIMPLE MEDITERRANEAN SALAD WITH CAPER BERRIES

Contributed by Chad Sarno, www.rawchef.com

(Serves 2)

1 cucumber, sliced in thin rounds

3 roma tomatoes, sliced thin

¼ cup red onion, julienned thin

¼ cup caper berries

2 tablespoons apple cider vinegar

2 tablespoons olive oil

3 tablespoons basil, chiffonade

½ teaspoon sea salt

Toss all ingredients well. Let stand for an hour to allow flavors to marry before serving.

SWEET DIJON VINAIGRETTE

Contributed by Chad Sarno, www.rawchef.com

(Yields 2 cups)

¾ cup prepared Dijon mustard (if using fresh, use a bit less)

¾ cup flax oil

¼ cup agave nectar

2 tablespoons fresh ginger, finely minced

4 cloves garlic, finely minced

¼ cup apple cider vinegar

3 tablespoons shoyu

¼ cup water

1 tablespoon sea salt

In mixing bowl, whisk all ingredients together until smooth. Add more sweetener to taste.

RAW GREEN GODDESS DRESSING

Contributed by Gena Hamshaw, www.choosingraw.com

(Yields about 1 cup)

¼ cup tahini

¼ cup olive oil

1 tablespoon plus 1 teaspoon nama shoyu

1 teaspoon mellow white miso

2 tablespoons lemon juice

1 teaspoon toasted sesame oil (not 100 percent raw, but …)

2 tablespoons raw and unfiltered apple cider vinegar, such as Bragg’s or Eden Organic

1 cup tightly packed parsley

½ cup tightly packed dill

½ cup water

1 clove garlic (optional)

1–2 green onions, chopped (optional)

Blend all the ingredients on high in a food processor, Magic Bullet, or blender (if you’re using a food processor, you might want to chop the garlic first).

CARROT MISO DRESSING

Contributed by Gena Hamshaw, www.choosingraw.com

(Makes 3 cups)

3–4 very large carrots (or 7–8 small), chopped

1 cup water

3 tablespoons mellow white miso

1 tablespoon nama shoyu

1 tablespoon lemon juice

3 large, pitted medjool dates

1” piece gingerroot, peeled

1 tablespoon toasted sesame oil

Blend all ingredients save the sesame oil in a Vita-Mix. You’ll have to start on low and work the speed up; your machine will sound a little angry, but once it gets blending, it’ll simmer down! When you have a creamy, even mix, turn the speed to high and drizzle the sesame oil in. Check the texture: If you’d like it thicker, add some more chopped carrots!

If you don’t have a Vita-Mix, simply grate the carrots first, and blend in a conventional blender. Serve on top of a salad or as a dip for some veggie snacking, and enjoy!

AVOCADO CUMIN DRESSING

Contributed by Gena Hamshaw, www.choosingraw.com

(Makes 1 cup)

Inspired by a recipe taught by vegan chef Myra Cornfield, this creamy dressing is always a hit at parties and dinners!

1 teaspoon whole cumin seeds

3 tablespoons fresh lime juice

3 tablespoons extra-virgin olive oil

1 ripe avocado

½ teaspoon salt

½ teaspoon Dijon mustard

1 clove garlic, minced

¼–½ cup water (depending how thick you like it) Black pepper

Dry-toast the cumin seeds in a heavy-bottomed skillet until fragrant. Grind into a powder using a spice grinder. Put the ground cumin, lime juice, oil, avocado, salt, mustard, garlic, and water into a blender and blend until very smooth. Sprinkle with pepper and season to taste.

RAW RANCH DRESSING

Contributed by Gena Hamshaw, www.choosingraw.com

(Yields 1½ cups or so)

¾ cup cashews, soaked for at least 2 hours

½ cup water

2 tablespoons lemon juice

¼ cup apple cider vinegar (a little more if you like it more tart)

¼–½ teaspoon salt

½ teaspoon dried thyme

½ teaspoon dried oregano

1 clove garlic (optional)

½ teaspoon onion powder (optional)

3 tablespoons fresh dill

3 tablespoons fresh parsley

3 tablespoons olive oil

Blend all the ingredients in a high-speed blender—or blend all the ingredients except for the oil in a food processor, and drizzle the oil in until the mixture is creamy and emulsified.

When the dressing is blended, chop an additional few tablespoons of herbs and mix them in. Enjoy on top of a big green salad.

GINGERY ASIAN DRESSING

Contributed by Gena Hamshaw, www.choosingraw.com

(Makes 1⅓ cups)

1” piece gingerroot (or 1½ teaspoons powdered)

½ teaspoon turmeric

¾ cup flax oil

2 teaspoons sesame oil (toasted)

¼ cup lime juice

2 tablespoons mellow white miso

4 large medjool dates, pitted, or 1–2 packets of stevia

¼ cup nama shoyu

½ cup water

Blend all ingredients on high till creamy and emulsified.

KING GARLIC HEMP DRESSING

Contributed by Kristen Suzanne, www.kristensraw.com

(Makes 1½ cups)

1 cup hemp oil

½ cup fresh lemon juice

3 large cloves garlic

1½ teaspoons Italian seasoning

½ teaspoon Himalayan crystal salt

Blend all of the ingredients thoroughly until the mixture reaches a creamy consistency. Drizzle some on your next salad. Stored in an airtight container in your refrigerator, King Garlic Hemp Dressing will stay fresh for up to 5 days.

AZTEC SALAD

Contributed by Candle Café, New York, New York, www.candlecafe.com

(Serves 4)

This rich and satisfying salad is full of the flavors of Mexico. All of the components can be prepared well ahead of time and tossed together just before serving.

FOR THE TEMPEH:

8 ounces tempeh, quartered

1 cup apple juice

1 cup shoyu

⅔ cup water

¼ cup peeled and shredded ginger

2 cloves garlic, minced

1 cup agave nectar

Chipotle Barbecue Sauce (recipe follows)

FOR THE QUINOA:

1½ cups uncooked quinoa

2¾ cups water

1 tablespoon sea salt

2 ears sweet corn, husked

1 red onion, peeled and thinly sliced

1 cup chopped fresh cilantro

1 red bell pepper, seeded, deveined, and cut into thin strips

2 cups dried black beans, cooked and drained, or 2 cups canned beans, drained

Juice of 1 lime

Roasted Tomato Vinaigrette (recipe follows)

FOR THE TOASTED PUMPKIN SEEDS:

1 cup pumpkin seeds

2 teaspoons olive oil

1 teaspoon sea salt

½ teaspoon chili powder

4 cups mesclun

To prepare the tempeh: Preheat the oven to 350 degrees F.

Place the tempeh quarters in a single layer in a baking dish. Mix the apple juice, shoyu, water, ginger, garlic, and agave nectar together and pour over the tempeh. Cover and bake for 45 minutes. Drain the tempeh and let it cool.

Prepare a stovetop or charcoal grill or heat up the broiler. Brush the tempeh with Chipotle Barbecue Sauce and grill until lightly browned.

To prepare the quinoa salad: Rinse the quinoa until the water runs clear, then drain. Bring the water and salt to a boil, add the quinoa, reduce the heat, and simmer. Cover and cook for 20 to 25 minutes. Fluff with a fork and remove the quinoa to a large bowl. Fluff again and set aside to cool.

Cook the corn in boiling salted water for 8 minutes. Drain and cool. Scrape the kernels off the ears with a sharp knife. Set aside.

Toss the onion, cilantro, red pepper, and black beans together. Add the lime juice and toss again.

Mix into the quinoa and gently toss together. Add about ¼ cup Roasted Tomato Vinaigrette and toss again.

To prepare the Toasted Pumpkin Seeds: Preheat the oven to 375 degrees F.

Toss the pumpkin seeds with the olive oil, salt, and chili powder. Spread on a baking sheet and bake until the seeds just begin to pop, 5 to 7 minutes. Set aside to cool.

To assemble the salad: Divide the mesclun into four salad bowls. Place about 1 cup of the dressed quinoa mixture on top of the lettuce. Slice each tempeh square into triangles and place four triangles of tempeh over the quinoa in a spoke pattern. Sprinkle with pumpkin seeds and drizzle with a small amount of dressing.

CHIPOTLE BARBECUE SAUCE

Contributed by Candle Café, New York, New York, www.candlecafe.com

(Makes 5 cups)

This spicy sauce is a great pantry item. We always like to have some on hand to use over grilled tofu or seitan. It’s also delicious with grilled vegetables.

3 dried chipotle peppers

3 tablespoons minced garlic

1½ cups tomato paste

1 cup apple cider vinegar

½ cup molasses

1 cup agave nectar

¼ cup mustard

¾ cup dried basil

1 teaspoon sea salt

Freshly ground black pepper

1 cup water

½ cup shoyu

Soak the peppers in hot water for 15 minutes. Drain and chop.

Place the chopped chipotles and the remaining ingredients in a blender and blend until smooth. The sauce will keep, covered, in the refrigerator for up to 2 weeks.

ROASTED TOMATO VINAIGRETTE

Contributed by Candle Café, New York, New York, www.candlecafe.com

(Makes 3 cups)

This is a versatile and delicious dressing. Its robust flavor holds up to a variety of vegetables and grains, as well as salads.

4 Roma tomatoes, halved

1¼ cups plus 1 tablespoon extra-virgin olive oil

½ teaspoon sea salt

Freshly ground black pepper

½ cup red wine vinegar

1 teaspoon crushed red pepper flakes

2 cloves garlic, minced

2 tablespoons chopped fresh cilantro

Preheat the oven to 400 degrees F.

Toss the tomatoes with 1 tablespoon of the olive oil, along with the salt and pepper. Place the tomatoes on a baking sheet, cut-side down, and roast for 20 to 25 minutes, until the skin blisters. Set aside to cool.

Transfer the tomatoes, remaining 1¼ cups olive oil, vinegar, red pepper flakes, garlic, cilantro, and salt and pepper to a blender and blend until smooth. Taste and adjust the seasonings. The vinaigrette will keep, covered, in the refrigerator for up to a week.

Variation: For a Spicy Southwestern-Style Roasted Tomato Vinaigrette, add 4 rehydrated chipotles to the tomatoes before blending.

TUNISIAN KALE SALAD WITH OLIVES AND LEMONY RAW TAHINI DRESSING

Contributed by Latham Thomas, Tender Shoots Wellness, www.tendershootswellness.com

(Serves 8)

2½ bunches dino kale (lacinato), cut in thin strips across ribs

1 teaspoon sea salt

¼ cup extra-virgin olive oil

¼ cup (2 ounces) nama shoyu

1 tablespoon raw agave nectar

1 teaspoon spicy curry

½ cup lemon juice

1 teaspoon cayenne pepper

1 cup raw tahini

1 ounce grated gingerroot

1 cup pine nuts

1½ cups pitted green olives

1½ cups diced red bell pepper

1 cup hemp seeds

Take 3 stalks of kale and stack together. Slice the kale in ¼-inch ribbons across the ribs to get thin slices. Blend all the other ingredients (minus the olives, bell pepper, and hemp seeds) to get a thick dressing. Add the olives, bell pepper, and hemp seeds to the bowl with kale. Then pour over the tahini dressing and mix thoroughly. Allow the kale to wilt when mixed with the dressing—the salt and acid from lemon in the dressing softens the kale and makes the fiber more tender and easier to digest. Massaging the kale is a part of it as well, so use a nice wooden spoon or your own hands to mix.

This salad can be served right away or made a day ahead. It won’t keep very long in the fridge if dressed—maybe 2 days tops before it gets soggy. Prepping for a few days ahead? Keep the kale and dressing separate and dress prior to serving.

Soups

TOMATO WILD RICE SOUP

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

½ cup sun-dried tomatoes, soaked in water

1 tablespoon garlic, minced

3 cups water (preferably water used to soak sun-dried tomatoes)

3 cups tomato, chopped

½ cup parsley, chopped

⅓ cup basil, chopped

1 zucchini, chopped

½ apple

2 tablespoons fresh oregano, minced

½ tablespoon sea salt

¼ teaspoon cayenne or minced hot chile pepper

Dash white pepper

2 cups wild rice, sprouted

1½ cups diced portobello mushrooms, marinated in 2 tablespoons nama shoyu

In Vita-Mix blend sun-dried tomatoes, garlic, and 1 cup water until smooth. Add all remaining ingredients except rice and mushrooms. Blend on low to a slightly chunky consistency. Add rice and mushrooms and blend on low for 10–20 seconds. Serve warm.

RAW GODDESS SOUP

(Serves 1–2)

1 large avocado

1 red pepper

2 cups salad greens

Handful of kale

1–2 scallions

1 teaspoon dulse

Sea salt or Bragg’s apple cider to taste

1 clove garlic, crushed

Pinch of cayenne

Fresh herbs like dill, thyme, and basil to taste

Purified water

Blend all ingredients. Use purified water to thin it out. You don’t have to follow this recipe exactly—what veggies do you love? You can also use olive oil or flax oil in place of the avocado.

MISO BROTH WITH ZUCCHINI SOMEN AND SHIITAKE

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

¼ cup dark barley miso

4 cups warm water

1½ tablespoons fresh ginger, chopped

2 cloves garlic

2 tablespoons sesame oil

½ tablespoon shoyu

¼ teaspoon cayenne

1 zucchini, peeled and spiralized using spiral slicer

8–9 shiitake mushrooms, stems removed, sliced paper thin, and marinated in 1 tablespoon shoyu and 1 tablespoon olive oil

2 tablespoons green onion, finely diced

In high speed blender, liquefy the miso, warm water, ginger, garlic, sesame oil, shoyu, and cayenne. Pour soup slowly through a fine mesh strainer, being sure not to create foam. To serve, pour into bowls and top with equal parts of the remaining ingredients. Serve warm.

GINGER-LEMONGRASS MISO SOUP

Contributed by Candle Café, New York, New York, www.candlecafe.com

(Serves 6–8)

Lemongrass, an important ingredient in Thai cooking, adds a wonderful, refreshing flavor to soup, especially when combined with miso and ginger. Serve this delicious and revitalizing soup with a salad and grains.

8 cups water

1 stalk lemongrass, trimmed, peeled, and thinly sliced

1 teaspoon sesame oil

1 cup yellow onion, peeled, halved and thinly sliced

2 tablespoons minced gingerroot

¾ cup white miso

1 cup enoki mushrooms, for garnish

1 cup thinly sliced scallions (green part only), for garnish

Bring the water and lemongrass to a boil and simmer for 15 minutes; discard the lemongrass and strain, reserving the water.

Heat the oil in a sauté pan and cook the onion and ginger until the onion is translucent, about 10 minutes. Transfer to a soup pot and add the reserved water; bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Turn off heat and stir in the miso.

Ladle the soup into bowls, garnish with enoki mushrooms and scallions, and serve immediately.

LIVE CUCUMBER AND AVOCADO SOUP

Contributed by Angel Ramos, executive chef, Candle 79, New York, New York, www.candle79.com

(Serves 6–8)

8 cucumbers, roughly chopped

4 avocados, peels and pits removed

1 jalapeño, seeds removed

½ bunch cilantro

1 sprig mint, stems removed

1 lime, juiced

2 tablespoons salt

1 small radish, julienned and chopped

½ red bell pepper, julienned and chopped

Sweet corn kernels cut from 1 ear

In a high-speed blender, combine the cucumbers, avocados, jalapeño, cilantro, mint leaves, lime juice, and salt. Blend on high until all ingredients have been well pureed (about 1 to 2 minutes).

Place a chinois (china cap) over a 1- or 2-quart container. Pass the puree through the chinois, working it through with a spatula if necessary. Taste and reseason if desired.

Ladle a serving of the cucumber and avocado soup into a bowl. Place the julienne of radish and red pepper, and some sweet corn kernels on top to garnish. Enjoy!

KRISTEN SUZANNE’S HARVEST SOUP

Contributed by Kristen Suzanne, www.kristensraw.com

(Makes 6 cups)

1 cup water

1 large zucchini, chopped

2 medium tomatoes, quartered

3 stalks celery, chopped

2 cups carrot, chopped

2 dates, pitted

1 clove garlic

2 teaspoons Himalayan crystal salt

1 tablespoon onion powder

½ teaspoon black pepper

½ cup flax oil or olive oil

Fun Variations:

Add ½ teaspoon coriander

Add ½ teaspoon pumpkin pie spice

Blend all of the ingredients, except for the oil, on high speed in your blender until really creamy (approximately 1 minute—I prefer this soup a tad warm and very creamy). Then, while the blender is running on low speed, add the oil. Continue blending, at a higher speed, for another minute or less. Enjoy!

Sauces

PRANA MARINARA SAUCE

(Serves 2)

1 cup cherry tomatoes

1 yellow bell pepper

¼ cup sun-dried tomatoes

1 cup basil

1 tablespoon olive oil

Sea salt to taste

Dried thyme to taste

Dried oregano to taste

Blend all ingredients in a high-speed blender till thick and smooth.

ELECTRIC LOTUS PESTO

(Serves 2)

2 cups tightly packed basil leaves

2 cloves garlic

½ teaspoon sea salt

½ cup pine nuts

½ cup olive oil

Place all ingredients in a food processor (or blender) and blend until smooth.

Serve pasta sauces over gluten-free noodles made from zucchini or squash. To make raw noodles you’ll need a spiral slicer (amazon.com).

Main Courses

I AM LOVED NORI ROLLS

(Serves 3–4)

4 nori seaweed sheets

2–3 cups of cooked short grain brown rice

Tahini

½ cucumber, sliced thinly into sticks

1 small carrot, sliced thinly into sticks

½ avocado, julienned

2 scallions, sliced thinly into sticks

½ cup sunflower sprouts

Bragg’s Liquid Aminos, or gluten-free nama shoyu or tamari

¼ cup grated ginger juice

Place a sheet of nori shiny-side down on a bamboo mat. Work with wet hands and keep a small bowl of water nearby to dip your fingers in. Spread a thin layer of the rice evenly over the nori, leaving about ½ inch on the top edge. Spread a very thin layer of tahini over the rice. Place 2 strips of cucumber at the end closest to you. Leave about 1 inch from the bottom. Next to it add ¼ of the carrot, avocado, and scallions. Sprinkle a few sprouts on top. Roll the nori tightly from the bottom, using the mat to help make it tight. Seal it with a few drops of water on the ½ inch of nori at the top.

Carefully slice the roll into inch-thick rounds. Use a serrated knife dipped in a tiny bit of water. Repeat with the remaining ingredients. Dip in Bragg’s Liquid Aminos or gluten-free nama shoyu. Add the juice of grated ginger to the sauce to give it a kick!

You can also make raw nori rolls by using jicama, cauliflower, or turnip in place of rice. Use a food processor to chop the veggies so that they look grainy.

BUDDHA BOWL

(Serves 2–3)

Buddha Bowls are fast food for the conscious eater. Use any combo of slightly steamed, sautéed, or finely chopped raw veggies on top of a gluten-free grain (millet, quinoa, brown rice, what have you). Add an avocado to up the yum factor.

Here’s an example that serves 2 hungry people.

1–2 cups of brown rice (you’ll have extra)

½ head broccoli

1 cup chickpeas

½ purple onion, diced

1 grated carrot

1 clove garlic

¼ cup ground flaxseeds

¼ cup hemp seeds

1 avocado

½ cup diced oil-cured olives

Sea salt or Bragg’s to taste (olives are salty so go easy)

1 tablespoon olive oil or flax oil (optional)

Dash of cayenne

Cook the brown rice first. Use a 2:1 ratio of water to rice in the cooking process. If you’re using raw veggies, finely chop them and toss them with the rice while it’s still hot. This cooks them a bit, but you don’t lose nutrients. Season and dress to taste.

SEXY SEED CAKES

(Servings uary depending on size of cakes)

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

¼ cup raw flaxseeds

¼ cup raw sesame seeds or hemp seeds

1 cup ground millet or gluten-free flour

1½ teaspoons baking soda

½ teaspoon sea salt

1 packet (or more) stevia

Pinch of cinnamon

Unsweetened hemp milk to thin batter

Use a coffee grinder for all the seeds except the hemp—they don’t need to be ground. Use the grinder for the millet as well, or just use glutenfree flour. Mix all the ingredients with passion. Pour heaping tablespoons of batter onto a hot pan or griddle coated with coconut oil—the best oil for high heat. Cook until the batter starts to bubble and flip when the bottom of the cake is slightly brown. Finish with a drizzle of agave and serve.

THAI “PEANUT” SAUCE VEGETABLES

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

½ cup almond butter

1 tablespoon fresh ginger, chopped

1½ tablespoons lemon juice

2 tablespoons sweetener (dates, raisins, or prunes)

2 cloves garlic

1½ tablespoons sea salt or 1½ tablespoons shoyu

1 teaspoon serrano pepper, diced (optional)

⅓ cup water, plus more to thin sauce

2 zucchini, sliced in half moons

2 carrots, julienned

1 cup broccoli florets

1 cup snow peas

½ cup cilantro, chopped

In high speed blender, blend the almond butter, ginger, lemon juice, sweetener, garlic, salt, serrano pepper, and water until smooth. Add water as needed to achieve desired thickness. Toss the sauce with vegetables and cilantro in large mixing bowl.

When vegetables are tossed well, dehydrate on Teflex sheets at 105 degrees for 2–3 hours to soften.

MEXICAN PILAF

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

3 cups wild rice, sprouted or cooked

3 tablespoons green onion, diced

1½ cups tomato, diced

½ cup cilantro, chopped

2 tablespoons fresh oregano, minced

½ cup sun-dried tomatoes, soaked 1–3 hours

1½ tablespoons white miso

1 tablespoon garlic, minced

1 tablespoon chili powder

½ teaspoon cumin

2 tablespoons lemon juice

3 tablespoons olive oil

1 teaspoon sea salt

Place sprouted or cooked rice in mixing bowl and hand toss with the green onion, 1 cup diced tomato, cilantro, and oregano. Set aside. In high speed blender, blend the sun-dried tomatoes, remaining ½ cup diced tomato, miso, garlic, chili powder, cumin, lemon juice, olive oil, and salt until smooth. Toss tomato paste with rice and mix well.

SOUTHWEST BLACK BEAN AND ROASTED SWEET POTATO BURGER

Contributed by Pam Brown, Garden Café, Woodstock, New York, www.gardencafewoodstock.com

(Makes 10 patties)

2 cups cooked black beans, mashed

Sweet potatoes to equal 2 cups when peeled and cut into small cubes

2 teaspoons olive oil

Salt

3 ounces yellow onion, diced

2 teaspoons garlic

3 tablespoons tamari

2 teaspoons ground cumin

Pepper

7 ounces cooked rice

1½ teaspoons vegetarian Worcestershire sauce

1 ounce cornmeal, plus 1 ounce for dredging

Preheat the oven to 350 degrees F.

Place the mashed black beans in a bowl. Peel and cut the sweet potatoes, dropping them in cold water as you cut them. Drain well and toss with olive oil and salt. Spread them out in an even layer on a lightly oiled baking sheet. Roast in the oven for 25 to 30 minutes, or until tender. Toss occasionally.

Heat a bit of olive oil in a large sauté pan over medium high heat. Add the onion and garlic and cook until lightly browned. Add the onions to the bowl of beans. Stir in the tamari, cumin, and salt and pepper to taste. Add the cooked rice, sweet potatoes, Worcestershire sauce, and 1 ounce of cornmeal. Mix well and adjust the seasonings. Form into 4½-ounce patties and dredge lightly in the remaining 1 ounce of cornmeal. Heat a cast-iron skillet over medium heat and add more olive oil. Add the burgers and brown lightly on each side. Place on a baking sheet and bake for 10 minutes.

Serve with salsa and guacamole on your favorite bun or bread.

OLIVE QUESADILLAS

Contributed by Pam Brown, Garden Café, Woodstock, New York, www.gardencafewoodstock.com

(Serves 1–2)

1 large flour tortilla

4 ounces Follow Your Heart vegan cheese or Daiya cheese

2 ounces caramelized onions

2 ounces roasted red peppers

8 kalamata olives, halved

Spread cheese on one half of the tortilla. Add the onions, peppers, and olives evenly. Fold the tortilla over and grill until it’s golden and crispy.

CHOOSING RAW “PEANUT” NOODLES

Contributed by Gena Hamshaw, www.choosingraw.com

(Serves 1–2)

FOR THE ASIAN DRESSING:

(Makes 1½ cups)

1” piece gingerroot

1 cup olive oil (or flax oil)

2 teaspoons toasted sesame oil

Juice of 1 lime

¼ cup mellow white miso

6 dates, pitted, or ¼ cup maple syrup

2 tablespoons nama shoyu

⅓ cup water

Blend all ingredients on high till creamy and emulsified.

FOR THE NOODLES:

1 large or 2 small zucchinis, spiralized or sliced with a vegetable peeler

½ red pepper, sliced into matchsticks

½ carrot, sliced into matchsticks

¼ large or ½ small cucumber, grated or peeled into long strips

Scallions or green onion to garnish

To make the dish, simply prepare and mix all veggies, save the scallions or green onion. Toss them with ¼ cup dressing, adding more if necessary, and sprinkle with scallions.

Sugar snaps, shiitake mushrooms, snow pea shoots, or mung bean sprouts would also be a great addition to the noodles.

TERIYAKI TOFU

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

2 blocks of tofu, each in 6 slices

3 tablespoons shoyu or tamari

1 tablespoon sesame oil

½ cup pineapple juice

3 tablespoons rice vinegar

2 tablespoons agave syrup

2 cloves garlic, minced

1 tablespoon ginger, finely minced

½ teaspoon hot chile pepper, minced

In mixing bowl, whisk all ingredients except tofu well. Pour marinade into container, submerge sliced tofu, and allow to sit 1–3 hours.

Place tofu on baking sheet and pour ¼ of the marinade over it. Slow bake the tofu at 300 degrees for 1–1½ hours, flipping halfway through. It’s done when marinade is evaporated and tofu is firm. Serve with chilled buckwheat noodles.

ROASTED TOMATOES STUFFED WITH PINE NUT SPINACH PÂTÉ AND YOUNG DILL

Contributed by Chad Sarno, www.rawchef.com

(Yields 4 cups or stuffing for 8–10 tomatoes)

1½ cups pine nuts

2 cloves garlic

2 tablespoons lemon juice

⅓ cup water

1 teaspoon nutmeg

½ teaspoon sea salt

2 tablespoons olive oil

1½ cups red bell pepper, diced

1 cup sun-dried black olives, pitted and minced

2 tablespoons fresh basil, minced

3 tablespoons fresh dill, minced

1½ tablespoons fresh oregano, minced

1½ cups baby spinach, shredded

8–10 tomatoes, roasted and with pulp scooped out to make cups

In a food processor, process the pine nuts, garlic, lemon juice, water, nutmeg, salt, and olive oil until smooth. Remove to a mixing bowl and hand mix with remaining ingredients, except tomatoes. Stuff tomatoes with mixture.

ASIAN MEDLEY (AKA STIR RAW)

Contributed by Chad Sarno, www.rawchef.com

(Serves 4–6)

1 cup broccoli florets

1 cup red bell pepper, julienned

1 cup red cabbage, shredded

1 cup carrots, julienned thin

1 cup portobello mushrooms, cubed and marinated in 3 tablespoons olive oil and 2 tablespoons nama shoyu

1 cup Asian bean sprouts

½ cup cilantro, chopped

½ cup fresh basil, torn

½ cup olive oil

⅔ cup orange juice

3 tablespoons white miso

2 tablespoons nama shoyu

3 tablespoons fresh ginger, chopped

1 tablespoon garlic, minced

½ tablespoon sea salt

1 teaspoon cayenne

In large bowl, toss the broccoli, bell pepper, cabbage, carrot, marinated portobello mushrooms, asian bean sprouts, cilantro, and basil. Set aside.

In high speed blender, blend olive oil, orange juice, miso, shoyu, ginger, garlic, salt, and cayenne. Toss the sauce with the mixture of vegetables. Allow to marinate for about an hour. Spread on Teflex sheet on dehydrator tray and dehydrate at 105 degrees for 1 hour. Serve warm.

PALAK PANEER (SPINACH WITH CREAM SAUCE)

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

½ cup pine nuts

1½ tablespoons lemon juice

2 tablespoons olive oil

½ tablespoon garlic

1 tablespoon fresh ginger, finely minced

1 tablespoon garam masala

½ teaspoon cinnamon

¼ teaspoon black pepper

1 teaspoon salt

4 cups baby spinach

¼ cup red bell pepper, diced

3 tablespoons chives, minced

In high speed blender, blend the pine nuts, lemon juice, olive oil, garlic, ginger, garam masala, cinnamon, pepper, and salt until smooth. Mix in the baby spinach, diced bell pepper, and chives by hand. You can choose to warm by placing on a dehydrator sheet at 105 degrees for 1 hour.

MARINATED SEA VEGETABLES

Contributed by Chad Sarno, www.rawchef.com

(Serves 4)

2 cups arame, rehydrated

2 cups hijiki, rehydrated

3 tablespoons green onions, finely diced

1 tablespoon nama shoyu

2 tablespoons olive oil

1 tablespoon fresh lime juice

½ teaspoon toasted sesame oil

3 tablespoons white sesame seeds

In mixing bowl toss all ingredients well. Serve immediately or store in refrigerator.

Desserts

AVOCADO CHOCOLATE PUDDING (AKA CHOCOMOLE!)

Contributed by Gena Hamshaw, www.choosingraw.com

1 ripe avocado, pitted

6–10 dates (depending on size of dates), soaked if necessary

½ teaspoon vanilla

4 heaping tablespoons cocoa or 2 tablespoons carob powder

½ cup water

Place the first four ingredients in a food processor (you can use a blender or Vita-Mix, but food processors work much better for this recipe) and begin blending.

Drizzle in the water, stopping to scrape the sides of the bowl if need be, until the mixture resembles a thick chocolate pudding. Let it continue mixing until smooth and creamy. If you are on a low-glycemic or anti-candida diet, use stevia or agave to taste in place of the dates.

VANILLA CHIA TAPIOCA PUDDING

Contributed by Latham Thomas, Tender Shoots

Wellness, www.tendershootswellness.com

7 cups milk (brazil nut, hemp seed, or cashew)

2 tablespoons vanilla extract

1 vanilla bean

2 tablespoons cinnamon

⅓ cup agave nectar

Pinch of sea salt

1 cup chia seeds

Blend all the ingredients (minus the chia seeds) in a high-speed blender and pulse. Place the chia seeds in a large bowl, pour the mixture over them, and begin to whisk. Keep whisking periodically to be sure the tapioca does not clump. It takes about an hour and a half for the tapioca to set. You can adjust the sweetness. This is great for a healthy omega-rich quick dessert or a kids’ snack.

BANANA SOFT SERVE

Contributed by Gena Hamshaw, choosingraw.com

Take 2 or 3 frozen bananas (you can freeze them in resealable bags or in Tupperware) and throw them in your food processor. Then turn the processor on and let it run for about 5 minutes, stopping every now and then to scrape down the sides. The bananas should get increasingly light, fluffy, and smooth. By the time you’re done, they’ll resemble a creamy bowl of soft serve. Scoop them into a bowl and prepare to marvel!

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After trying the Crazy Sexy Diet, I believe I can fly! (Cape not included.) I literally feel like I have a new lease on life. Prior to starting the cleanse, I was desperately searching for a remedy to my “funk” (depression). Upon doing a search on the Internet and stumbling upon crazysexylife.com, the timing couldn’t have been more appropriate. Joining the community and taking the initiative to participate in the cleanse—that was my first baby step of taking control of my life. It brings me to tears (of joy) to feel the way I do now. After cutting dairy out of my diet, I felt so much better spirit-wise, and no more gross mucus in the morning upon waking up. The refined foods, wheat, and gluten are hasta la vista, baby! I don’t have bloating anymore. I don’t have any cravings for meat, chicken, or fish. Juicing and creating new raw meals have become a fun introduction to food. To sum things up, I am back and proud to call myself VEGAN.