Asian Noodle Salad

by Raw Goddess Heathy

Salad:
-1 bag kelp noodles
-red bell pepper, thinly sliced
-cucumber, thinly sliced
-carrot, thinly sliced
-sugar snap peas, thinly sliced
-bean sprouts and bok choy would make a nice addition.

Noodle marinade:
-generous splash of tamari
-squeeze of lime juice
-drizzle of sesame oil

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

Mix the noodles with tamari, lemon juice 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.

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

Mango Raspberry Tart

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-inch tart pan, or use mini tart pans.

Filling:
-2 cups diced mango
-1 1/2 cups cashews
-1/4 cup agave nectar
-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).

Marinated Quinoa Salad

by Earthmother in the raw

-3 cup sprouted quinoa
-1/4 cup olive oil
-1 tablespoon 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 cup 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.

Parsley Pesto Dressing

by Raw Goddess 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 or veggies.

Raw Tortilla Soup

by Gena Hemshaw

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

Blend all ingredients except 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!