PUMPKIN SEED SAUCE

• 2-3 tablespoons of raw pumpkin seeds.
• 2-4 tablespoons of Braggs Liquid Aminos
• ½ juiced lemon or lime
• Purified water to desired thickness.
• Cayenne pepper to taste. Should be enough to enhance the taste, not to make it hot.
• Optionally for a delicious variety add one or more of the following: tomato, red pepper, garlic and onion.

Grind Pumpkin Seeds in a food processor or coffee bean grinder. Put all ingredients in the blender and mix thoroughly. Excellent with raw or steamed vegetables, grains, pasta, as a salad dressing or dip for chips, vegetables or dehydrated snacks. Will stay fresh for two days in the refrigerator.

SUN-POWER HERB

• 1 cup of soaked sunflower seeds or sesame seeds,
• ½ cup soaked almonds,
• 2 cups water,
• 2 cloves garlic,
• 2 pinches of oregano or rosemary and
• 2-3 Tbls Braggs

Put all ingredients in the blender and blend on high for about 10-20 seconds. Flavor is enhanced if chilled before serving.

VEGGIE HUMMUS

• 2 cups sprouted chick peas
• 3 cloves garlic
• ½ cup water
• 3 Tbls of sesame seeds or raw tahini
• 3 Tbls Braggs
• ¼cup fresh lemon juice
• 3-4 Tbls chopped parsley
• Optional: ½-1 Tbls raw honey, dash of Cayenne pepper

Soak chick peas for 12 hours and sprout for 24-36 hours. Put all ingredients in the blender and blend until desired consistency is reached. Will keep in the fridge for a few days.

VEGGIE OIL-FREE DRESSING

• 1 tomato
• 1 cucumber
• 3 mushrooms
• ½ red pepper
• juice of ¼- ½ lemon
• 1 clove garlic
• sliver of fresh ginger
• liquid from soaked dried fruit (amount varies depending on desired consistency)
• dash of cayenne pepper
• pinch of tarragon

Blend all ingredients and serve chilled on salads. Excellent light dressing for warm wheather and when cleansing food is preferable.

RED GINGER

• ½ cup soaked nuts (almonds or hazelnuts),
• 3 Tbls lime juice,
• 1 Tbls grated ginger,
• 1 clove garlic
• 2 ounces of beet juice

Blend and serve.

FRENCH-O

• ¼ cup Apple cider vinegar
• 1 tomato
• 1 clove garlic
• 2 scallions
• 1 Tbls raw honey
• 1 tsp dulse
1 tsp cayenne pepper
• 1 Tbls Braggss
• 1 cup olive oil

Blend and serve.

MOCK MAYO DRESSING

• 4 ounces of fresh olive or hemp oil
• 2 red peppers
• ½ medium sweet Vidalia onion
• 1-2 cloves garlic
• dash cayenne pepper to taste
• ½-1 peeled lemon or lime
• dash of Celtic salt or raw Nama Shoyu soy sauce to taste
• optional; dash of ginger or mustard powder

Blend all ingredients for about 10-20 seconds.
Refrigerate and let sit for one hour.
Will keep optimum tasting up to 48 hours.

MEDITERRANEAN OLIVE PROTEIN DIP

• 15-20 Silver Leaf or Olivico Olives pitted
• Add 1-2 ripe tomatoes
• ½ - 1 red pepper
• 1-2 green onions minced
• ½-1 lemon or lime juiced
• dash of cayenne pepper

Mix all ingredients in a food processor for a delicious dip or salad dressing.

Optional ingredients: garlic, cilantro, 1/4 bunch of parsley chopped, 2 ounces red wine or balsamic vinegar

LEMON HEMP CAESAR DRESSING

• ½ cup Hemp Oil
• 1/2cup Olive Oil
• ¼ tsp. Cayenne
• 1/4cup white onion
• 3-4 garlic cloves
• 1 ½ tbls. Tahini
• ½ cup Hemp Seeds
• 1 tsp. Celtic Salt
• 1 ½ tbls. Miso
• 1/3 tsp. dried oregano

Blend in a blender until smooth-refridgerate-enjoy!
This recipe courtesy of Living Harvest Hemp Company
Hemp Oil product page

HEMP PESTO

• 1 Bunch Cilantro/Basil
• 1 Clove Garlic
• ¼ tsp. Celtic Salt
• 4tbs. Hemp Seed Nut
• ¼ cup Hemp Oil
• 1 tsp. lemon juice

Pulse in a blender (you may have to add a little more hemp oil) until desired consistency.
This recipe courtesy of Living Harvest Hemp Company
Hemp Oil product page
Hemp Seed Nut product page

AVOCADO CREAM
by Nancy Desjardins

1/2 avocado
1/2 cup raspberry
1 cup fresh spinach
1 stalk celery
pinch sea Salt
1 teaspoon agave

Blend...

Delicious on salad or with any vegetables!

Legend

* C = Cup
* Tbls = Tablespoon
* tsp = teaspoon
* Braggs = Braggs Liquid Aminos (salt-free soy sauce substitute)
* liquid from soaked dried fruit = soaking raisins or figs for 3 – 4 hours and using the liquid
as a natural sweetener

Soaking nuts, seeds, grains and beans before using:

1. releases and removes the enzyme inhibitors
2. increases the nutritional value by 50 – 100% in 12-24 hours!
3. makes them easier to digest
4. increases the flavor and sweetness
5. reduces cooking time by half

Soaking times:

* rice, millet, quinoa 6-12 hours
* sunflower, sesame, pumpkin, flax, hazelnuts and almonds 12 hours
* beans, grains 24 hours

ALL INGREDIENTS SHOULD BE ORGANIC AND RAW FOR OPTIMUM HEALTH.

For more super healthy, vibrant living food recipes see our Healthy Kitchen and Cooking in the RAW Manuals.

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