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Raw Vegan Recipes for Vibrant Health

• Would you like to have vibrant health?
• Would you like to feel full of energy throughout the day?
• Would you like to have a clear and sharper mind?
• Would you like to feel emotional balance and calm?
• Would you like to loose weight and keep the weight off?
• Would you like to feel beautiful from the inside out?

There is a saying: “You are what you eat”.

Energy Soup for the Soul

Blender: Recommend a commercial grade blender with variable or high power such as a VitaMix. Use of a standard blender may result in clogging or a stringy soup, however, cutting the vegetables into smaller pieces will often work.

Quantity: This recipe is for a 2 quart blender capacity. Reduce ingredients proportionally for blenders with a smaller capacity.

Serving: Serving size is generally 1/4 to 1 quart per person depending on appetite and whether other entrées are served with it.

Spices:

1. Ginger (1/2 to 1 tsp size) to taste
2. Garlic (1/4 to 1/2 tsp clove) to taste
3. Parsley (1/3 of an average bunch)
4. Basil (optional) to taste
5. Cayenne Pepper (1/8 - 1/4 tsp) to taste
6. Himalayan Sea Salt (1 tsp) to taste

Ingredients:

1. Water (1/2 to 2 cups) to thickness preference
2. Celery (4 to 5 stalks)
3. Bok Choy (2 to 3 stalks depending on size)
4. Kale (2 to 3 leaves depending on size)
5. Swiss (red or rainbow) Chard (8 to 12 leaves depending on size) add to fill blender capacity
6. Avocado (1 whole = 1/2 per quart)
7. Spinach (optional)
8. Fruit (optional)

Instructions:

The ingredients can certainly be added in any order; however, experience suggests that as the soup becomes thicker, some ingredients don’t blend as well. To thin the soup, simply add more water to your recipe. The following instructions are offered from experience.

Add water, spices (except salt and pepper) and parsley to empty blender and mix ingredients thoroughly. Add remaining leafy and stalk vegetables gradually and mix thoroughly to maintain a smooth consistency. Make sure to add each ingredient gradually and separately rather than stuffing them all into the blender at the same time. When adding leafy vegetables, it's recommended to add one leaf at a time to the blender with the stalk pointing up and the leafy part down. This helps to reduce splatter and allows the blender to pull the leaf towards the blades.

Add Kale, Celery, Bok Choy, Swiss Chard (until blender is near the 2 quart mark), then add the Salt, Pepper, and Avocado. Mix entire contents thoroughly to preferred consistency.

Taste soup and add additional spices as needed….. You are done!

The entire process of blending may take between 8 and 12 minutes, with the only cleanup being to wash the blender after serving.

Zucchini Pasta with Pesto Sauce

Blender/Food Processor: Used to prepare pesto sauce.

Zucchini Pasta Maker: Use to convert raw zucchini into zucchini pasta noodles. Can use any other type of knife, peeler, or slicer that can convert zucchini into edible slices, slivers, or curls.

Quantity: This recipe will make about 1 quart of pasta and can be doubled or trippled as necessary.

Serving: Serving size is generally 1/4 to 1/2 quart per person depending on appetite and whether other entrées are served with it.

Pesto Sauce:

1. Basil Leaves (3 cups = approx 3oz w/stems)
2. Garlic (2 medium size cloves) to taste
3. Olive Oil (1/2 cup)
4. Pine Nuts or Walnuts (1/2 cup) optional
5. Cayenne Pepper (1/8 - 1/4 tsp) to taste
6. Himalayan Sea Salt (1 tsp) to taste
7. Organic Lemon Juice (1/2 tsp) to taste

Other Ingredients:

1. Organic Zucchini (4 medium sized)

Instructions:

Wash and peel zucchini, then use zucchini pasta maker to convert zucchini into pasta noodles. Wash and separate basil leaves from stems. Add 1/2 of basil leaves along with pesto sauce spices to blender or processor as appropriate. Once spices are properly blended, add remaining 1/2 basil leaves and blend for desired consistency.

Place zucchini into bowl or vessel and use a knife to cut pasta noodles to desired length. Pour pesto sauce over noodles and mix contents together.

Raw Vegan Cheese Cake

Food Processor: Used to prepare all ingredients in recipe.

Cake Pan: Spring-form type or other appropriate cake mold.

Quantity: This recipe will make 1 large cheese cake.

Serving: Serving size is generally a 1/16 to 1/8 slice per person.

Bottom Layer:

1. Raw Dried Coconut (1/4 cup)

Crust:

1. Raw Almonds or Macadamia Nuts (1+1/2 cups)
2. Raw or Organic Dates (1/2 cup)
3. Himalayan Sea Salt (pinch) optional

Cake Filling:

1. Raw Cashews - soaked (3 cups)
2. Organic Lemon Juice (3/4 cup)
3. Raw Honey (3/4 cup) or other raw sweetener
4. Raw Coconut Oil (3/4 cup)
5. Raw Vanilla (1 tbsp)
6. Fruit (for fruit cheesecake) optional
7. Chocolate (for chocolate cheesecake) optional
8. Pumpkin (for pumpkin cheesecake) optional
9. Carrot (for carrot cheesecake) optional
10. Mix with different amount of cake filling to make layers, etc....

Fresh Topping:

1. Berries of choice (2 cups) frozen or fresh
2. Raw or Organic Dates (1/2 cup) as sweetener to taste

Instructions:

Sprinkle coconut evenly on the bottom of cake pan. Blend crust ingredients to create a granular paste (you'll see when it starts to get 'crusty') in food processor and spread evenly on top of coconut layer. Blend cake filling ingredients in food processor and spread evenly on top of crust layer. Blend topping ingredients in food processor and then spread on top of cheesecake layer immediately or store for use when serving. Place raw vegan cheesecake in refrigerator or freezer until firm. It can take up to 45 minutes in the freezer to become firm.

For serving, remove cake from refrigerator or freezer, remove metal cake mold, and cut into desired slice size. Apply fresh topping if not already applied to cake. You will find this raw cheesecake to be creamy and delicious without ever using any dairy products. Your guests will rave at the taste and beg for the recipe. In most cases, they will not even know your cheesecake is raw or daily-less unless you tell them.

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