Some Raw Food Recipes I'd Like to Try

Zucchini Surprise

• 3 shredded zucchini
• 2 red apples cut in small pieces
• 1 avocado cut in small slices
• cumin to taste
• Braggs to taste

1. Mix all ingredients together and serve.

Still have yet to try this one.
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Raw Spaghetti
Compliments of Rick Dina, D.C.

2 medium green zuccini, as thick (fat) and straight as possible.
“Spiralize” in “Saladacco (Spiral Slicer)”, or similar machine. Shredded zuccini can work also, but the authentic “pasta effect” is not as notable. Arrange on plate similar to pasta.

Pasta Sauce

• 10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
• 1 large fresh tomato
• 1 large red pepper
• 1-2 stalks of celery
• 1 clove garlic(4-5 fresh basil leaves)

Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.

Pour nicely over the zucchini “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!

Result: this was good...but not something I'd want to eat a whole plate of.  It'd be a nice addition to something else.
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Crunchy Taco
by Leslie Oakes

• 3 ripe avocados
• 1 lg. onion
• 1/4 cup fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp cumin
• 2 cloves garlic, chopped
• 1 cup sun dried tomatoes, soaked and chopped
• 2-3 chopped jalapenos
• 1 1/2 tsp sea salt
• romaine or leaf lettuce

Cut the avocado into chunks, and pour lemon juice over it. Chop onion in food processor, then add the rest of the ingredients and process untill smooth and creamy.
Spoon some of the mixture into a lettuce leaf and wrap around mixture. I promise, this tastes like a taco!
You can add more or less of the jalapenos if you wish, the dish is quite spicy, but VERY good!

Result: We've made this several times now...EXCELLENT! Even the kids like it!
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Vegetable Kebabs

4 mushrooms
1 zucchini
1/2 cauliflower
1 red bell pepper
2 carrots
1 onion
2 inch piece fresh ginger, peeled
2 cloves garlic
1/2 C Braggs
2 C water
1/2 t cayenne
1 t basil
1 t oregano

Clean and cut first six vegetables into chunks.
Blend remaining ingredients and pour over vegetables in bowl.
Marinate overnight in refrigerator. Put onto wooden skewers and dehydrate for 24 hours at 105 degrees.