Raw Pasta Carbonara

by Ken Blue, Executive Chef at Hippocrates Health Institute

Yields: 4 – 6 servings
Preparation Time: 10 – 15 minutes

Pasta:
-4 zucchini, spun into noodles

Sauce:
-1/2 cup snipped smoked dulse (Maine Coast Sea Vegetables)
-2 ounces lemon juice
-1/2 red onion, small julienne slices
-1 1/2 cloves garlic
-1 red pepper, small julienne slices
-1/2 tablespoon kelp
-1 cup peas
-1 heaping tablespoon Frontier Pizza Seasoning
-1 1/2 cup soaked pine nuts
-1/2 cup soaked macadamia nuts
-1 1/2 ounces olive oil

To make pasta, turn 4 zucchini into noodles using a vegetable turning slicer or mandolin. Mix in desired amount of sliced onion, red pepper, peas and dulse with noodles.

To make sauce, add all sauce ingredients to blender. Add water to top of nuts. Blend into very thick creamy sauce.

Add as much sauce as desired to noodle mixture.

Variations: Mix the cream sauce with the noodles to make a fettuccine alfredo or add different vegetables to make your own creamy pasta dish.

Soy-Free Thai Coconut Stir-Fry

by Erinn Alissa

Sauce:
-1/2 cup coconut milk
-3 – 4 cloves garlic, minced
-1 inch fresh ginger, shredded
-1/2 teaspoon coriander powder
-a few shakes of paprika
-squeeze of lemon or lime
-1 hot chili pepper, finely chopped or cayenne pepper to taste
-salt to taste

Stir Fry:
-all your favorite veggies (I like broccoli, cauliflower, peppers, spinach or red leaf lettuce, carrots, mung beans, etc.)

If you like brown rice or quinoa, make that first. I make it in a rice maker because it’s so easy.

Mix ingredients for the sauce in a blender.

Take your favorite veggies and toss them into a wok with coconut oil (this is the best oil I know of to cook with).

Cook until they are a little crispier than you want them. Then add your sauce and stir for a few minutes until the veggies reach the consistency you like. Coconut flakes add a fun element. That’s it!

Spinach Basil Pesto

by Sweetly Raw

-2 1/2 cups packed spinach
-3/4 cup fresh basil leaves
-1/3 cup sun dried tomatoes, chopped
-3 tablespoons hemp seeds
-3 tablespoons lemon juice
-2 – 3 tablespoons water
-3 tablespoons olive oil
-1 tablespoon nutritional yeast
1 large clove garlic
-1/2 teaspoon Himalayan crystal sea salt

In a food processor, blend all ingredients into a paste. Taste, adjust salt.

Chocolate Banana Almond Butter Pie

by Raw Goddess Heathy

Crust:
-1 cup pecans
-1/2 cup almonds, ground
-1/2 dates

Process ingredients together in a food processor until crumbly and the mixture sticks together. Press into the bottom of a 9-inch pie plate.

Filling:
-1 1/4 cup almond butter
-1/2 cup agave
-1/4 cup + 1 tbs cacao powder
-1/4 cup almond mylk
-1 teaspoon vanilla
-1/8 teaspoon sea salt
-2 tablespoon melted cacao butter
-2 large bananas, sliced into rounds

Combine all ingredients, except bananas, in a food processor until smooth. The mixture will be thick.

Spread 1/2 of the filling over the pie crust. Arrange banana slices evenly on top. Now, spread the remaining filling over the bananas. Top the pie with sliced bananas.

Cayenne Tahini Dressing

by Kristen’s Raw

-1/4 – 1/2 cup water or raw olive oil (I usually use 1/2 cup water)
-1/2 cup raw tahini
-3 tablespoons fresh lemon juice or lime juice
-1/4 – 1/2 teaspoon cayenne pepper (I usually use 1/2 teaspoon)
-1/4 – 1/2 teaspoon Himalayan crystal sea salt (I usually use 1/2 teaspoon)

Blend all of the ingredients in a blender until smooth, adding more water as needed (or you can use a mixture of water and oil if you’re aiming for an extra creamy, rich dressing).