Sunday, September 27, 2009

Egg-Less Egg Salad



½ cup filter water
½ cup fresh lemon juice
1 ½ teaspoon turmeric
2 cloves garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw macadamia nuts or cashews
1/3 cup chopped green onions
1/3 cup chopped celery
1/3 cup chopped red bell pepper
Optional chopped young Thai coconut meat

In high speed blender, combine the lemon juice, turmeric, garlic, sea salt and nuts ( I like to use half macadamia/ half cashews) and blend until smooth and adding water a little at a time. You may not need all the water.

In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well and stir in the chopped green onions.

Optional* Stir in young Thai coconut meat. This will give it an eggy texture.

Wednesday, September 9, 2009

Almost Raw Vegan Spring Rolls with chili sauce

Romaine Lettuce, torn
Carrots, shredded
Red Cabbage, shredded
cucumber,shredded
avocado, sliced
rice paper or raw nori sheets

sauce:
1/4 cup agave nectar
1/4 filtered water
1 tbsp red chili pepper
1 tsp sea salt
1/4 turnip
1/2 of a carrot



For the sauce: Blend all the ingredients in a Vita-Mix until smooth. This sauce is spicy so start off with a 1/4 of a slice of turnip. For the rolls, just take rice paper and soak in warm water for 5 seconds or use raw nori sheets. Place on a cutting board and place torn romaine lettuce on sheet. Top with avocado, carrots and red cabbage. Roll tight and slice.