Raw Cauliflower Cous Cous

by Meghan Telpner

-1 head of cauliflower
-1/3 cup fresh lemon juice
-1/3 cup olive oil
-1 bunch cilantro, chopped
-1 bunch parsley, chopped
-1 bunch mint, chopped
-1/4 cup basil, chopped
-2 cups cherry tomatoes, quartered and seeded
-1 red bell pepper, chopped
-1/2 cup black olives, seeded and sliced
-salt and pepper to taste

Process cauliflower in food processor with ‘S’ blade to achieve cous cous like consistency (can also chop finely by hand).

Place in bowl and add lemon juice, olive oil, salt and pepper.

Mix in herbs, tomatoes, pepper and olives.

Stir well and serve chilled.

Kris Carr’s Buddha Bowl

Buddha Bowls are basically veggie scrap bowls with grain, seasoning and avocado. They’re an awesome way to use up all your RAW green pals before they go bad. Since I eat cooked foods at night this recipe is one of our regular dinner options. Plop ANY combo of veggies (finally chopped – this is key) AND avocado on top of an alkaline grain. Yum!

Here are some examples:
-millet or quinoa (both quick to cook and great for you!)

Plus any combo of veggies:
-broccoli or cauliflower (cut in tiny florets)
-finely chopped greens (kale, romaine, arugula, spinach, etc)
-onion or scallions
-grated carrot
-chopped celery
-1 – 2 cloves fresh garlic
-Ground flax seeds
-1-1 1/2 avocados (for 2 people)
-olive oil or flax oil to dress (1 – 2 teaspoon)
-sea salt or Braggs
-dash of cayenne

Lime-Coconut Smoothie

by Lauren Nastasi

-1 Thai coconut (meat and water)
-1 lime juiced
-2 frozen bananas
-1 tablespoon of coconut butter (or oil)
-1 tablespoon of raw coconut flakes

Mix all together in blender and enjoy!

Maple-Cinnamon Squash Ringlets

by Joy Pierson & Bart Potenza

Photo by Kate Mathis

Yields: 4 – 6 servings

We are mad for all types of squash. Joy’s mom’s favorite way to prepare squash was to halve and seed butternut squash, rub it with cinnamon, then fill the cavities with chutney just before baking. We like to make something similar with sweet and succulent kabocha squash. They look and taste great as a side with grilled tofu and sautéed greens. The squash can also be cooked on the grill, basted with the maple-cinnamon mixture, about 3 minutes per side. Happy eating!

-2 kabocha squash
-1/4 cup extra-virgin olive oil
-1/4 cup maple syrup
-1 teaspoon cinnamon
-pinch crushed pepper
-pinch sea salt

Preheat the oven to 350° F.

With a sharp paring or vegetable knife, carefully cut the squash into 1-inch circles, then halve into semi-circles. Lay them side by side on baking sheet.

Whisk the olive oil, maple syrup, cinnamon, pepper and salt together in a small bowl.

Brush the oil over the squash rings and bake for 20 – 25 minutes, until the squash is just tender.

Serve at once.

Harvest Soup

by Kristen’s Raw

Yields: 6 cups

-1 cup water
-1 large zucchini, chopped
-2 medium tomatoes, quartered
-3 stalks celery, chopped
-2 cups carrot, chopped
-2 dates, pitted
-1 clove garlic
-2 teaspoon Himalayan crystal salt
-1 tablespoon onion powder
-1/2 teaspoon black pepper
-1/2 cup flax oil

Blend all of the ingredients, except for the flax oil, on high speed in your blender until really creamy (approximately one minute – I prefer this soup a tad warm and very creamy).

While the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy!

Variations:
-Substitute olive oil for the flax oil
-Add 1/2 teaspoon coriander
-Add 1/2 teaspoon pumpkin pie spice