19. Sweet Sesame Seed Dipping Sauce

1/4 c agave nectar
1/2 c rice wine vinegar
1 small bunch of cilantro, leaves only
2 T Nama Shoyu
2 T Black Sesame Seeds

In a bowl, whisk ingredients together.

18. Peanut Dipping Sauce

1/4 c almond butter
1 garlic clove, minced
juice of 1 lime
3 T agave nectar
2 T Nama Shoyu
2 T water
2 T grated ginger
1/8 t red pepper flakes
1/4 t sea salt


In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.

17. Strawberry Cheesecake Tart

STRAWBERRY SAUCE
3 pint-size baskets strawberries, cleaned and stems removed
1/4 c agave nectar
1/4 t sea salt

Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results.

Once marinated, the juice from strawberries will be in the bowl.

In a blender puree 2 pints of the strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill.

CRUST
2 c almonds, soaked overnight
1 c Medjool dates, soaked for 1 hour
1/2 t organic vanilla extract
1/4 t sea salt

In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan.

FILLING
3 c cashews, soaked for 1 hour
juice of 1 lemon
2/3 c agave nectar
1/4 c water
2 t organic vanilla extract
1/4 t sea salt

Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.

Pour into crust and put in freezer for a couple of hours to chill.

To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with sauce, immediately.

16. Elvis' Banana Nut Butter and Jam Parfait

BANANA CREAM
1 ripe banana
1/2 c cashews, soaked
1/8 c agave nectar
1/8 t sea salt

Whip ingredients in a blender until smooth and creamy. Refrigerate for 1 hour.

CHERRY JAM
1/2 c dried cherries, soaked for an hour
1/8 t sea salt

Liquefy in blender until syrup consistency.

NUT BUTTER
1/2 c raw almond butter
1/4 c raw honey
pinch of sea salt.

Combine ingredients in a bowl.

1 Banana, sliced

Put 2 banana slices in the bottom of a parfait glass, place 1 tablespoon nut butter on top then cherry jam and banana cream. Continue to layer until you reach the top and end with bananas. Chill for an hour.

15. Spicy Spinach and Pepper Taquitos

SPINACH/PEPPER MIXTURE

1 c fresh spinach
1/2 sweet red bell pepper, diced
1/2 sweet yellow bell pepper, diced
1/4 yellow onion, diced
Juice of one lime
1 T olive oil
1 jalapeno pepper, finely diced
1 t chili powder
1 t sea salt

Place ingredients in a plastic bag Ziploc bag and marinate for 1 hour.

NACHO CHEESE
1 c cashews, soaked

1/4 c water

1/2 sweet red bell pepper, chopped
2 cloves garlic, minced
Juice of half a lemon
1 T Nutritional yeast
1 t turmeric

Blend ingredients until thick and creamy.

CORN TORTILLAS
4 c fresh corn kernels, from sweet corn on the cob
1 yellow bell pepper, chopped
1 c golden flax seeds, finely ground
1 t sea salt

Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth. Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays.

Dehydrate at 110 degrees for about 5 hours.

Flip the teflex sheet over onto the tray and carefully pull away from tortillas.

Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every three inches across. You should have approximately 9 strips of rectangles.

Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.

To assemble taquitos, spread cheese on a the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.

Secure with a toothpick, if necessary.

Put taquitos in dehydrators at 110 degrees for 8-12 hours or until they are crisp on the outside.

14. Tartar Sauce

1 c cashews, soaked until soft
1/4 c water, plus additional tablespoon
4 pickles, minced
1 T dry mustard
juice of 1 lemon
2 scallion, white part only, chopped
1 T agave nectar
1/4 t sea salt
1/8 t pepper

Blend ingredients. If needed, use water additional water to create a smooth consistency.

13. Creamy Honey Mustard Sauce

1/2 c cashews, soaked until soft
2 T dry mustard
2 t honey

Blend ingredients.

12. Pineapple-Plum Relish

1/2 c pineapple, finely chopped
3 ripe plums, finely chopped
2T fresh mint, chopped
1T apple cider vinegar
1T honey
2t fresh ginger, peeled and grated

Combine ingredients in a bowl.

11. Jerk Fries

1 medium sweet potato, peeled

Very thinly slice the sweet potato, as you would a potato to make chips. Stack a few slices at a time and cut them all into matchstick-sized pieces.

JERK SEASONINGS
2 T olive oil
2 T dried minced onion
2 1/2 t dried thyme
2 t ground allspice
2 t ground black pepper
1/2 t ground cinnamon
1/2 t cayenne pepper
1/2 t sea salt

Place the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and sea salt in a plastic bag.

Coat sweet potato lightly with oil, then place fries in bag and shake until the fries are well coated.

10. Greek Portobello Pizza

12 mini portobello mushrooms caps, stems removed
2 T olive oil
1 t sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced

SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice

2 T water
1 T nutritional yeast
2 t sea salt

Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.

Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.

9. Tri-colored Hummus with crudites

HUMMUS

2 c garbanzo beans (chickpeas), sprouted*
1/4c raw tahini
Juice of 1 lemon
1 clove garlic, minced

6 T water
1 T olive oil
1 t sea salt
1 c sun-dried tomato, soaked til soft
1 c spinach

In a food processor, combine all ingredients except the sun-dried tomatoes and spinach.

Divide hummus into three portions, leaving one of the portions in the food processor.

Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.

Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.

CRUDITES

Cucumber slices

Carrot slices

Broccoli

Cherry tomatoes

* Sprouting is super easy.

1. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
2. Drain beans then fill with water and drain again.
3. Now set the jar at a 45º angle with good air flow.
4. Continue to rinse and drain for a day or two until little white tails sprout from the bean. They're ready to use.

8. Creamy Cucumber Salad

DILL DRESSING
1/2 c sour cream (recipe below)
3 T chopped fresh dill
1/4 t sea salt
1/4 t ground pepper

6 English cucumbers, thinly sliced

In a bowl, combine sour cream, 2 tablespoons dill, salt and pepper. Whisk well.

Add cucumbers and toss to coat. Garnish with 1 tablespoon dill.

SOUR CREAM
½ c macadamia nuts
juice of one lemon
1 clove garlic, minced
¼ t sea salt
6-7 T water

Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.

7. Greek Salad

DRESSING
1 lemon, juiced
3 T olive oil
1 t dried oregano
¼ t sea salt
ground black pepper, to taste

Place ingredients in a jar with a screw-top lid and shake to combine.

SALAD
1 head romaine lettuce- chopped
1 red onion, thinly sliced into rings
1 c kalamata olives
1 red bell pepper, chopped
1 pint cherry tomatoes

1 cucumber, sliced
1 cup cashew feta cheese (recipe below)

In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.

FETA CHEESE
2 c macadamia nuts, soaked until soft
¼ c lemon juice
1 T nutritional yeast
2 t sea salt

Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.

6. Southwestern Corn Chowder

4 c corn kernels
1 c cashews
1 c water
2 cloves garlic, minced
2 ribs celery, chopped
1 red bell pepper, chopped
1 tomato, chopped
½ yellow onion, chopped
juice from 3 limes
2 T olive oil
2 t chili powder
1 t cumin

2 c corn kernels
1 avocado, peeled and diced
½ bunch cilantro, leaves only, chopped

Puree first twelve ingredients in blender. Put in a bowl and fold in 2 cups corn kernels, avocados and cilantro.

5. Nutty Vegetable Pasta

NUTTY SAUCE
1/2 c raw almond butter
1/4 c Nama Shoyu
1/4 c coconut water
3 T tahini
2 T olive oil
1 T sea salt
1 T rice wine vinegar
2 cloves garlic, minced

Combine ingredients in blender until smooth and creamy.

VEGETABLES
1 c sliced carrots
1 c sliced broccoli
1 c sliced mushrooms
1 t red pepper flakes

2 cups coconut noodles
Cut coconut meat from 3-4 young coconuts into strips.
NOTE: The coconut meat should be firm meat not the gel consistency.

Almond slivers

Lightly toss vegetables and coconut noodles together with Nutty sauce. Let set for 1 hour. Top with almond slivers.

4. Thai Slaw

DRESSING

Juice of one small lime

1 small piece ginger

2 clove garlic, minced
1/4 c raw almond butter

4 sprigs fresh mint, leaves only

2 T honey

2 T olive oil

1/2 t red pepper flakes
1/4 t sea salt

In a blender, combine ingredients.

SLAW
4 c shredded Napa cabbage
2 c shredded red cabbage
1 c shredded carrot

Combine cabbages and carrot in a bowl and toss with dressing. Marinate 15 minutes before serving.

3. Mango and Avocado Salad

ALMOND DRESSING
2 T raw almond butter
2 T coconut water
1 T water
1 T chopped fresh cilantro
1 t honey
1/2 jalapeno, minced
Juice from 1/2 lime

In a blender, combine ingredients.

SALAD
1 c arugula, packed
1 large ripe mango, peeled and cut into thin slices
2 medium avocados, peeled and cut into thin slices
2 T chopped almonds

Divide arugula among 2 plates. Fan mango and avocado slices over and drizzle with almond dressing. Top with chopped almonds.

2. Spicy Fajitas

MUSHROOM MIXTURE
5-6 portobello mushrooms, sliced in thick strips
1 t ground cumin
1/2 t ground coriander
3 T olive oil

Combine cumin, coriander, 2 t. salt and pepper (to taste). Rub mushrooms with 2 T olive oil and spice mixture. Let marinade for 1 hour (overnight is better).

PEPPER MIXTURE
1 red bell pepper, thinly sliced (ribs and seeds removed)
1 red onion, thinly sliced
2 jalapeno pepper, thinly sliced
2 T fresh lime juice
Sea salt
Pepper

Season peppers and onions with 1 t salt, pepper (to taste) and lime juice. Let marinade for 1 hour or until peppers soften a bit.

8 corn tortillas (recipe below)
Sour cream (recipe below)
lime wedges

ASSEMBLE
Serve mushrooms and pepper mixture with corn tortillas, cashew sour cream and lime wedges.

CORN TORTILLAS
4 c fresh corn kernels, from sweet corn on the cob
1 yellow bell pepper, chopped
1 c golden flax seeds, finely ground
1 t sea salt

Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.

Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays in tortillas circles. Make the tortillas as big or as small as you want. I usually make them about 5-inch around.

Dehydrate at 110 degrees for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas. Dehydrate for another 3 hours until tortilla is completely dry on both sides but still pliable.

NOTE:
I also use this recipe for tostadas. I just leave the tortillas in the dehydrator until they have the crispiness of tostadas (about 6-8 hours).

SOUR CREAM
½ c macadamia nuts
juice of one lemon
1 clove garlic, minced
¼ t sea salt
6-7 T water

Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.