Crazy Sexy Life

By Adventures of Raw Goddess Heathy

Ingredients:

-1 bag kelp noodles
-generous splash of tamari
-squeeze of lime juice
-drizzle of sesame oil

Mix the noodles with tamari and oil. Marinate for 4-8 hours.

Note- If you’re out of time, you can skip the marinade, but I feel the end result is worth this extra little step.

Veggies (thinly sliced):
-Red bell pepper
-Cucumber
-Carrot
-Sugar snap peas
-Bean sprouts and bok choy would make a nice addition.

Sauce:
-2 Tbs lime juice
-2 Tbs tamari
-2 Tbs apple cider vinegar
-2 Tbs sesame oil (I used toasted for extra flavor, but you could use extra virgin)
-1-2 Tbs chopped cilantro
-1 1/2 Tbs minced ginger
-2 tsp minced garlic
-1 tsp agave or honey

Whisk all ingredients together. Pour over the salad. Garnish with sesame seeds.

By Raw Goddess Heathy

Crust:
2 cups nuts of choice
1/2 cup pitted, packed dates

Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.
Press the mixture into an 8″ tart pan, or use mini tart pans.

Filling:
2 cups diced mango
1 1/2 cups cashews
1/4 cup agave
2 tablespoons coconut oil
1-2 tbs lemon juice
1/3 cup cacao butter
2 cups raspberries

Blend all but the cacao butter and berries, until smooth and creamy. Add the cacao butter until completely mixed. Evenly spread some of the raspberries over the crust and then smash them down with a fork. Spread the mango filling over top. Garnish with the remaining raspberries (and more if needed).

By Earthmother in the raw

-3 C sprouted quinoa
-1/4 C olive oil
-1 Tbsp tamari
-juice of one lemon
-juice of 1/2 lime
-2 cloves garlic, minced
-handful of fresh mint, rough chopped
-10 grape tomatoes, sliced
-1/2 onion, diced
-1 cucumber, chopped
-1/2 C red bell pepper, chopped
-handful of goji berries

Marinate sprouted quinoa for 20 minutes in olive oil, tamari, citrus juices and garlic. Add mint, tomatoes, onion, bell pepper, goji berries and toss. Serve on a bed of red and green leaf lettuce.

By Heathy

-2 cups packed basil
-2/3 cup packed parsley
-3/4 cup olive oil
-1/2 cup walnuts
-2-3 large cloves garlic
-2 teaspoons nutritional yeast
-1/2 teaspoon sea salt, or to taste

Mix all ingredients in a blender, leaving some texture, or if desired, until smooth.
Use as a salad dressing or dip for crackers/veggies.

By Gena of Choosing Raw

Ingredients:

-2 tomatoes, chopped
-2 large red bell peppers, chopped
-1/4 cup sundried tomatoes, packed
-1/4 cup fresh cilantro, packed
-2 large stalks celery, chopped
-3/4 cup water
-1 tbsp lime juice
-2-3 tbsp olive oil
-1 tsp salt
-3/4 tsp cumin
-1/2 tsp chili powder
-1/4 tsp paprika
-1 clove garlic (optional!! raw garlic is powerful, folks)
-Dash cayenne pepper (optional)
-Optional toppings: tomato, avocado, onion, corn chips

Instructions:

Blend all ingredients in a minus the olive oil in a blender (a high speed blender will work best, but any will do). When the ingredients are well combined, drizzle in the olive oil with the motor running until the whole mixture is creamy and emulsified. Pour into bowls and top with the chopped veggies and the corn chips! Serve alongside more chips, some pita strips, an Ezekiel sprouted wrap that you’ve warmed in the oven, or simply some chopped veggies for a delicious lunch!