Spicy Collard Greens

by Tracye McQuirter, author of “By Any Greens Necessary”

-2 tablespoons extra virgin olive oil
-4 or 5 cloves garlic, peeled and minced
-1 bunch collard greens, bottom stems removed
-1/4 halved sun-dried tomatoes (7-10 tomatoes)
-1 tablespoon Bragg Liquid Aminos
-dash cayenne pepper

Heat the olive oil in a skillet. Add the garlic and saute until translucent.

Cut the collards lengthwise into strips. Add the collards to the skillet, stirring to make sure all the strips are coated.

Cover and let the collards break down, 5-10 minutes. Add the tomatoes and seasonings, stir and cook for another 5 minutes.

Photo credit: roboppy

Oraweo

by Bryan Au

-2 cups raw organic sunflower seeds (you can substitute ground raw organic golden flax seeds)
-5 tablespoons carob powder
-5 tablespoons coconut nectar
-1/2 cup of organic raw extra virgin coconut oil
-small cookie cutters (optional, you can use your hands)

Put the sunflower seeds into the blender. Blend until seeds become a powder and put in a large bowl. Mix in the carob powder by hand until well coated. Blend in the coconut nectar by hand until evenly mixed and a “dough” consistency.

Using your hands, roll small balls and flatten into cookie shapes. Make sure they are well compacted.

Add desired amount of “creamy filling,” which is the coconut oil,  between two of the “cookies” and enjoy.

Sensational Szechwan “Chiken” with Peanuts

by Me Amoeba

-1½ cup cauliflower florets
-1¼ cup carrot, thinly sliced
-½ sweet potato
-1 clove garlic, minced
-1 teaspoon fresh ginger, minced
-4 teaspoon olive or peanut oil
-3 teaspoon Nama Shoyu
-1 teaspoon chili powder
-½ teaspoon raw apple cider vinegar
-½ teaspoon raw agave
-¼ cup raw peanuts

In a large bowl stir together 3 teaspoons of Nama Shoyu, 1 teaspoon oil and chili powder. Add cauliflower florets and stir until florets are evenly coated. Set aside to marinate.

In another bowl infuse the remaining oil with minced ginger and garlic (I use half of a clove). Add carrot slices and coat evenly. Set aside.

With a zester shred unpeeled sweet potato into short rice-like pieces. Depending on your zester you may need to clear it frequently to prevent the pieces from clumping. For presentation purposes place directly in a rice dish or onto serveware.

Combine carrot and cauliflower mixtures. Add vinegar, agave and peanuts. Stir thoroughly. Serve with sweet potato “rice” and chopsticks. Garnish with red pepper flakes if you wish.http://crazysexylife.com/wp-content/uploads/2012/03/raw_soup.jpg

Sauteed Beet Greens with Pine Nuts

by Tracye McQuirter, author of “By Any Greens Necessary”

-1 tablespoon extra virgin olive oil or sesame oil
-2 cloves garlic, peeled and minced
-1 bunch beet greens
-1 tablespoon Bragg Liquid Aminos
-1/4 cup pine nuts

Heat the oil in a skillet. Add the garlic and saute until translucent. Add the greens, liquid aminos, and pine nuts, stirring constantly. Greens will be wilted down and ready in just a few minutes. Makes 1 or 2 servings.

Photo credit: Anne with an “E”

Pad Thai

by Bryan Au

-1 large organic yam
-2 large organic zucchini, one yellow and one green if possible
-1 cup organic mung bean sprouts
-2 pieces of organic kale and dandelion and Swiss chard
-2 purple organic cabbage leaves
-bunch of basil and rosemary
-1 organic lime juiced
-Maine Coast Sea Seasonings kelp granules with cayenne pepper
-1/4 cup organic olive oil
-2 to 3 tablespoons of Miso Master Organic Chickpea Miso
-a few raw organic Brazil nuts or almonds or pine nuts finely chopped into thin slices
-2 to 3 tablespoons of coconut nectar, or you may make your own sweetener by blending some water with raisins or water with pitted dates
-3 to 4 tablespoons of raw organic almond butter
-1 to 2 teaspoons of raw organic white sesame seeds

Using a vegetable peeler, make thin slices of yam and zucchini. Then, using a knife, carefully cut length wise into long thin “noodles.” Also, cut the kale and purple cabbage leaves the same way.

Add the mung beans, mix all of the above in a large bowl and set aside. In a separate bowl, mix the olive oil, dulse and cayenne pepper and juice from 1 lime all together. Then, pour on top of the “noodles” mix.

Mix and serve with chopped pine nuts, basil, and rosemary on top. This is a very exotic colorful dish. You can add some fresh chili peppers to make it spicy!

To make the Thai Sauce you can mix almond butter with lime juice and coconut nectar to make a really delicious new Thai Sauce. Sprinkle the sesame seeds on top and serve.