1 cup buckwheat, soaked for 1 hour and rinsed
1 cup almond “flour” (this is the pulp left-over from making almond milk, it keeps in the fridge for 2 days)
1/2 cup walnuts, 1 cup sesame seeds mixed with 2 tbsp. agave
2 – 3 tblsp. cacao powder & 2 tsps. vanilla, 1 – 2 tbsp. honey or agave (depending on your sweet tooth)

In a food processor, process the buckwheat, almond “flour” and walnuts until ground but not powdered. Add the remaining ingredients until you get to a paste consistency. Spread it on a teflex or piece of baking sheet and dehydrate at 115F (46.5C) for 12 – 16 hours. If you don’t own a dehydrator, press it into a baking sheet-lined 6″ square pan and chill in the fridge for 2 – 3 hours. Cut into desired pieces and eat up buttercup.

Filling:

3 bananas
Juice of 1 1/2  - 2 lemons & peel of 1/4 lemon
2 tsps. vanilla

Crust:

1 1/2 cups peanuts, shelled
1 cup raisins, soaked for 10 min. then drained
1 tbsp. honey or agave

First, process the peanuts in a food processor until they are well crushed, but still slightly chunky. Add the agave or honey and raisins and process until you get a sort of doughy texture. Press this into a 6″ pie pan and place into the freezer. I like to line the pan with a baking sheet before pressing in the crust, makes for easy serving in the end. Next, place all the filling ingredients into the food processor and blend until it’s super smooth, so there’s almost a fluffy texture to it. Pour this into the pie pan with the crust and put it back into the freezer for about 1 hour. Slice and serve chilled.

1 fillet of halibut or 1 brick of tofu, juice of 1 lemon and 1 tbsp. grated ginger

Miso Dressing:
2 tbsps. miso paste, 1 tsp. chili powder, pepper, 2 tsps. dijon, 3 tbsps. sesame oil, 1/4 cup water (more if the dressing needs additional diluting)

Salad:
1/4 cup capers, 1/4 head purple cabbage sliced super thin on a mandolin, 2 generous handfuls of soy bean spouts
3 – 4 tbsps. sesame seeds, handful or more of chopped parsley (set a bit aside of both for garnishing the fish or tofu)

First, slice the halibut or tofu lengthwise into slim strips about 1/4 inch thick. Put the slices into a bowl and pour the lemon juice over them, add the grated ginger, mix with your hands gently making sure everything is well covered. Set aside. For the dressing: In a cup, dilute the miso paste in the water by vigorously stirring it with a spoon or fork. Then add the remaining dressing ingredients and continue to stir until it’s all well and mixed together. You can add a little bit more water if the dressing is too thick, but be careful not to make it too runny (if it does get too runny, just add more miso paste). Next, in a large bowl mix the shredded cabbage with the soy bean sprouts making sure to break the sprouts a little bit as you go. This decreases the volume of the salad, making it easier to serve and eat. Add, the parsley, sesame seeds and capers, mix lightly. To serve, plate the salad and dress it with the miso dressing, place the strips of marinated halibut or tofu on top, garnish it by a sprinkling of sesame seeds and parsley. Beauty!

8-10 fresh strawberries, cut in half lengthwise
2 heaping tbsps. pure coconut oil, melted
1 1/2 – 2 tbsps. raw cacao powder
1/2 tsp. vanilla bean, 1 tbsp. agave, pinch shredded unsweetened coconut (for garnish)

To melt the coconut oil, place the 2 tbsps. in a drinking glass. Pour hot tap water in a mug, about half-full and then put the drinking glass with the oil in it. Be careful not too let the water spill into the drinking glass. If it looks as though it will, just pour out a bit of the water from the mug. Let stand until the oil is fully melted (this takes about 5-7 minutes). Add the remaining ingredients directly into the glass, except the shredded coconut and stir  vigorously with a teaspoon until it’s super smooth. Arrange your sliced strawberries and pour the chocolate across the surface. Don’t worry if the chocolate spills on to the side, you can add a second layer once it hardens (no objections there!). If you wish, garnish with shredded coconut.

Tip* If you want to upgrade this dessert to something a little more fancy, see the Raw Lemon Coconut Squares recipe.

Juice of 1 lemon (more if you are beyond obsessed with lemons) & peel of 1/4 lemon
1/2 cup golden flax, milled
1 cup almonds, soaked for 2 hours & 1/2 cup hazelnuts, not soaked
1 tsp. vanilla bean, 2 tbsp. agave, 1/4 cup shredded unsweetened coconut (optional)

Grind up all of the above in a food processor until it reaches the consistency of dough. You may need to gradually add a little bit of water if the texture is too dry, but be careful not to over-wet it. Spread it out on a teflex dehydrator sheet about 1/4 inch thick. Dehydrate for 8-1o hours at 115 F or 46.5 C. Cut into desired portions.

TIP* Transform this into a delicious dessert by topping the lemon square with a slice of fresh strawberry, then top it with my sugar-free chocolate recipe (see above recipe). Let it set until the chocolate hardens and devour!

Serves 8 (remember! soup is great to put in the freezer for later.)

1 whole green cabbage, chopped (the ruffled leaves kind, deep green leaves on the outside and light on the inside)
1 medium onion & 2 apples (cored, not peeled), both chopped
5 small potatoes, peeled and chopped
2 tbsp. olive oil, 2 tbsp. honey, 1 tsp. each nutmeg and caraway, pep/salt to taste, 1 tsp. each harissa and hungarian paprika, 2 tbsp. lemon juice, 1 clove garlic (minced)
1/2 cup milk of your choice and whole wheat crackers (garnish)

In a large soup pot let simmer on low heat the chopped onion, apples, garlic and olive oil until the onion is lightly browned. Then add the spices & honey, blend with a spoon. Next, add the chopped cabbage and 3 cups water, let simmer with the cover on until the cabbage has decreased to half it’s size. Add enough water to just cover the cabbage and let simmer for 5 minutes, add the milk and with a handheld mixer or blender, blend until smooth. Ta-da! Deliciousness.

Serves 3-4

16 – 20 white or brown button mushrooms, chopped
1/2 cup dried wild mushrooms, soaked in water for 10 min.
1 medium sized onion, chopped
2 tbsp. olive oil, 1 tablespoon butter, salt and pepper to taste, 1 tsp. cumin, 2 tsps. curry, 1 veggie stock cube, splash of soy sauce, 2 cups milk (I used milk from oats) and 1 cup water
1/2 cup chopped parsley and whole wheat crackers, garnish

In a large pot sautee the onions on medium heat with: the olive oil, butter, cumin, curry, salt/pepper, soy sauce and veggie stock cube for 10 minutes. Add the chopped and wild mushrooms, you can add the wild mushrooms directly with the water they have been soaking in for more flavor. Cover and let simmer on low to medium heat for 10 minutes. Add the milk and water and simmer for 15 minutes. Let soup cool and with a stab mixer or a blender, blend until smooth. Serve with chopped parsley and crackers. Delish!

16 – 20 white or brown button mushrooms
1 small zucchini
1 handful each fresh chives, basil, parsley, sage and rosemary
2 cloves garlic, 1 tsp. each salt and pepper, juice of 1 lemon, 3 tbsp. olive oil, 10 pitted green olives and 10 pitted black olives
1 tbsp. tahini or 2 tbsp. raw milled sesame seeds (ground in a coffee grinder works best)

Wash the mushrooms, remove the stems and set aside the mushroom caps. Throw all the ingredients in a food processor, you may choose to throw in the mushroom stems too. Blend until everything is well chopped. Use a teaspoon to spoon the herb and olive mixture into the mushrooms caps and you’re done. I like to bake the stuffed mushrooms at the lowest heat setting in the oven for about 15 minutes, you can use your food dehydrator to warm them at 115F for about 1 hour. The warmth brings out the flavors and softens the mushroom. Yum!

Serves 6.

12 chinese cabbage leaves, soaked in nearly hot water for 10 minutes
3 cups brown rice, cooked
300 g fresh sole fish fillets, or your choice of another white fish
2 cloves garlic, 2 tsp. each salt and pepper, 2 tsp. paprika, juice of 1 lemon, 2 tbsp. olive oil
handful each fresh basil leaves, parsley, chives, sage and rosemary
3 large chard leaves, roughly chopped with stems or removed, 3 cups (3/4 bottle) pure tomato puree

Set aside the cabbage leaves in nearly hot water and forget about them. Cook the brown rice, place the fish in a bowl, cover it with the cooked rice while it’s hot and mash it up until it’s well mixed. Set aside to cool. In a food processor add the remaining ingredients and blend until well chopped. Taste for salt and pepper, you will be adding the fish and rice to it to blend in the food processor so it may need more salt. If it is too salty before adding the rice and fish, that’s ok. Don’t taste the mixture after the rice and fish have been processed with the other ingredients, as the fish is not fully cooked. Mix until well blended together.

Pour half of the tomato puree into a large casserole dish, don’t worry about covering the surface entirely. Take your cabbage leaf (cut about 2 inches off the stem) and spoon a good sized-portion of the stuffing (this will vary depending on the leaf) on the leafy top-end of the cabbage. Then, rather than rolling you will more fold and listen for the breaks in the leaf as you fold from the top end to the stem. You can fold as tight as you can, just enough for the stuffing not to come drooling out the sides. If it does just push it back in with your fingers. Place each piece in your casserole dish as you go, making sure to get them in there nice and snug side-by-side. Re-peat until you’ve used your cabbage leaves, drizzle the tops of your rolls with the remaining tomato puree and bake at 375F for about 30 minutes. Serve with a lemon wedge.

Raw Banana Bread:

4 ripe bananas
2 cups carrot pulp (from juiced carrots, but if you don’t have a juicer, finely grate 3 medium sized carrots)
1/4 cup each chopped walnuts and raisins (set aside)
8 tblsp. milled golden or brown flax seed
1 pinch of fresh vanilla bean (optional)
1 pinch sea salt, 1 – 2 tsp. cinnamon

Place all the ingredients in a food processor and mix until smooth. Mix in the nuts and raisins. Spread the mixture out on a dehydrator sheet to about 1 cm thick or thicker if you like. Dehydrate at 115F for 12-14 hours (depending on your desired thickness). And Voila! Yummy raw banana bread.

For the green “Cream Cheese”: If you’re not a fan of seaweed, you can skip it, the cream cheese is still great!

1 ripe avocado
1 – 1 1/2 cups date paste (you can also use soaked medjool dates)
juice of 1/2 lemon
1 tblsp. wakame or dulse flakes (soaked in water for 5 minutes and then drained)

Blend all the ingredients in a food processor until it’s as smooth as it can get and serve on your banana bread. Store in the fridge.