Nori rolls

• NORI SHEETS
• FRESH AVOCADO
• CRUSHED, FRESH GARLIC
• JULIENNED CARROTS AND ZUCCHINI
• Alfalfa sprouts
• Fresh basil
• Crushed black or green olives
• Shredded, fresh ginger

1. Start by layering the following:
   Avocado
   Garlic and ginger
   Olives
   Carrots and zucchini
   Sprouts and basil
   
2. Roll the nori up – cut in small one inch pieces and dip into tamari
   
   
   

Veggie Nut Pate

• 1 cup cashews
• 1 cup almonds
• soak nuts in enough water to cover in there refrigertor overnight. (if you do't have time, then do it for a few hours at least).
• 1/2 cup onions
• ¾ cups carrots
• 1/4 cup braggs or organic tamari
• 1/2 tsp asafetida herb
• 2 tbsp sesame tahini

1. Mix all together and blend in food processor or professional blender.
   
2. Serve as a veg dip, or a stuffing in sandwiches.

Green pea Guacamole

• 1 cup shelled fresh green peas
• 1/4 cup water
• 1 japepeno pepper, seeds and skin removed
• 1 tbsp. fresh lime juice
• 1 tbsp fresh cilantro leaves
• 2 to 3 tbsp. onion
• dash cumin and sea salt with pepper
• 2 garlic cloves
• 
  
  

1. Blend in blender:
   Add the following:
   peas, water, jalapeno pepper, cilantro, onion, cumin and salt with pepper, garlic, lime juice
   
   
2. Garnish with sliced tomato and cilantro
   
   

BABAGANNOUJ
(egg plant dip)

• 2 large eggplants
• 1 tbsp. olive oil extra virgin
• 1/2 cup tahini
• Juice of 2 large lemons
• 1/2 tsp sea salt
• 1/4 tsp. coarse ground black pepper
• 1/2 tsp yellow asafetida powder
• 1 tbsp finely chopped fresh parsley
• 1tsp paprika or 1/4 tsp. cayenne
  
  

1. Slit the eggplants with sharp knife. Lightly oil eggplants and place in 390 degree oven until outside is charred and crisp, about one hour.
   
2. Scoop out pulp into a baowl, (it should have a smoky aroma)
3. Mash up. add in all ingredients
4. Add a little water of too think
5. Garnish with cayenne and parsley or cilantro
6. Fantastic to line pita sandwiches or use as a dollop over salads or over living soups.
   

Essential Oil Energy Salad Dressing

• 1/4 Cup Flax Oil
• 1/4 Cup Olive Oil
• 1/4 Cup Rice Vinegar Or Apple Cider Vinegar
• 1 Tbsp honey
• 1/2 tsp minced jalapeno
• 1 tbsp. fresh minced basil
• 1 tbsp. fresh minced tarragon
• 1 tbsp minced fresh oregano
• 4 cloves garlic
• 1-1/2 tsp spike seasoning or Cajun seasoning
• Dash black pepper
  

1. You can substitute other fresh herbs of choice.

Fall Salad

• Granny smith apples
• Celery
• Walnuts
• Pomegranates
• Romaine lettuce or butter lettuce

1. Mix and use fruit salad
   
   
   

Tofu Mayonnaise

• 1 pkg extra firm solken tofu
• 1.2 tbsp cidr vinegar or lemon juicer
• 1 tsp succanant/honey or choice
• 1 tsp salt
• ¾ cups carrots
• 1/2 tsp dry mustard
• 1/8 tsp white pepperBlend in blender
  
  

Sesame Tofu Dressing

• 1 pkg. l6 oz water packaged soft tofu
• 1 cup seasoned rice vinegar
• 2 cloves garlic
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup green onions
• 3 tbsp honey
• 2 tsp asian sesame oil
• 2 tsp low sodium soy sauce (tamari)
• 1/2 tsp hot chili flakes
  
  

1. Drain tofu from the box
2. Then in a food processor or blender combine tofu, vinegar, garlic cilantro gren onions honey sesame oil, soy sauce and chili fkakes together, in blender will work too.

Basil/garlic Sour Cream without the cream

• 1/2 cup raw cashews
• 2 tsp light miso (unpasteurized)
• 1/4 tsp. groundnutmet
• 1 clove garlic
• 1/2 bunch fresh basil without stems
• 1 cup water
• Sea salt to taste
  
  

1. In a blender, combine the cashews, miso, nutmeg, garlic and the 1/4 cup of the water. Blend to make a thick coarse puree.
   
   
2. With the machine running gradually add the basil and remaining water and ablend until smooth to the consistency of whipped craem.
   
   Great for over salads, as a dip, as a stuffing or a living green soup.

Raw Humus

• 2 cups sprouted chickpeas (garbonzo beans)
• 1/2 cup fresh parsley,choppd
• 1/4 cup pitted black olives
• 1/4 cup fresh lemon juice4
• 1/2 tsp minced jalapeno
• 1 tbsp minced garlic
• 1/4 cup tahini
• 1 lime, juiced entirely
• 1/4 cup tamari or nama shoyu
• 1 tsp kelp
• 1 table spoon nutritional yeast
• 1 pinch of cumin
  
  

1. Place all the ingredients into a blender and blend until really, really creamy. Using a robber scraper to help the hummus torn over.
   
2. 100% Living Food Recipe
   This dish can be used as a spread inside pita sandwiches, or as a spread inside cabbage leaves along with chopped veggies on top. Or it can be used as a dip or as a dollop over salads or living soups. And it can be used inside nori rolls to add not only flavor but texture and smoothness.

New Soup Recipe

• 1/2 Beet
• 2 tbsp. fresh basil
• 2 tbsp. raw tahini
• 1 clove garlic
• 1/2 lime juice
• 1 inch round fresh ginger
• 1/2 cucumber, peeled*
• 1 tsp celery salt (or l tsp. celtic sea salt/l/2 tsp celery seed)
• 1/4 yellow onion
• 2 medium sized tomatoes, or three small tomatoes (not roma)

1. Remember to put the cucumber in last, and only pulse a few times to help soup stay crunchy.

   This soup is utterly delicious. Rosy red and crunchy soup, this is a living soup dreamers paradise. Serves two.
   

Sunny Plate

• 1 cup soaked sunflower seeds (unsoaked will work too)
• 1 carrot
• 1/4 of a maui sweet onion
• 1 tbsp - Tamari
• 3 tsp fresh lemon juice

1. Blend in food processor.
   
   Good in sandwiches or as a dip or dollop over your salad
   

Tofu Tacos

• 12 ounces firm organic tofu
• 2 tbsp nama shoyu or soy suce
• 1 tbsp lime juice
  
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/4 tsp cayenne
• 3 cups shredded cabbage
• 2 cups julienne zucchini
• 8 corn tortillas
• 1 cup salsa
• 1 cup chopped tomatoes
• 1/4 cup chopped green onions
  
  

1. Rinse tofu, drain in a colander for about 5 minutes, then pat drywith paper towels. Cut into 1-inch cubes and lightly blot withmore paper towels. (important).
2. Bake the tofu in an oven at 400 for twenty minutes to brown and absorb flavors.
3. In a bowl, mix soy sauce, lime juice, chili powder, cumin, crushed garlic, and cyenne.
4. Add tofu and mix gently to coat cubes completely. Let stand 5 minutes apprx.
5. Meanwhile, taken shredded cabbage, green narrowly sliced zucchini, chopped green onions, alfalfa sprouts and mix in a bowl, together.
6. Put the tortillas into the oven for about 5 minutes to warm up and soften so you can put the ingredients into them without the tortilla splitting.
7. Stack the tortillas with tofu first, then add the veggie mixture, then add the salsa on top.

Just as a note, sometimes I like to put hummus on the bottom of the tacos to add a richer flavor. Baba Ganoush can work well too. This is a 80/20 recipe.

Sesame Seed Tahini

• 1/4 cup certified organic sesame seeds
• 1/4 tsp of peroxide
• Organic regular or toasted sesame oil
  

1. Take 1/4 cup certified organic sesame seeds (soak them the day before to cover and add l/4 tsp of peroxide to kill possible fungus) soak for ten to fifteen minutes after they have soaked in water all night,a nd then rinse well about 4 times. Lay out on paper towel to dry. When dry, grind in food griner or coffee grinder.
2. Add organic regular or toasted sesame oil to consistency of a nut butter and a pinch of organic vanilla extract.
   
   This dish can be used as the same as the above recipe. Greate with slices of ripe tomatoes over the top too.

Tahini Ginger Miso Dressing

• 
  
  
  
  1/4 Cup Flax Oil
• 3 tbsp raw tahini
• 1/2 cup water
• 1 tsp fresh grated ginger
• 1/2 lemon juiced
• 1 clove garlic
• 1 tsp unpasteurized miso
  

1. You can substitute other fresh herbs of choice.