Totally Raw Totally Awesome Tacos

Raw paté

1/2 Cup Raw Pecans
1/4 Cup Raw Sunflower Seeds
3/4 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/4 Tsp Sea Salt
1/4 Tsp Chili Powder
1 Tsp Coconut Amino
1 and 1/2 Tbsp Water 

Blend all paté ingredients in food processor until chopped, but not fully blended.

Tacos:

1 X-Large Head Romaine Lettuce, whole leaves removed
2 Tomatoes, Chopped
2 Avocado, Diced
4 Oz Alfalfa Sprouts
1 Lime

Lay a piece of lettuce on a plate. Dollop on the raw paté and cover with tomatoes, avocado, sprouts, and a squeeze of lime.

Taste Note: Tastes AWESOME
Serves: 2
Source: VegWeb

Zucchini Noodles with Spicy Peanut Sauce

Raw Peanut Butter

1/2 Cup Raw Red Skinned Peanuts

Remove the outer red skin from the peanut, this is the most time consuming part of this recipe, it took me 45 minutes to remove skins from the peanut, its so easy to remove the skin, when the peanuts are roasted, but removing skin from the raw peanut is so painful.

1 and 1/2 Tbsp Peanut Oil / Olive Oil
1/8 Tsp Salt

Run peanuts through the omega juicer / food processor / vitamix.

Mix with peanut oil and salt.

Yields: 1/2 Cup + 1 Tbsp
Note: I used omega 8004 to make peanut butter, its so easy to make peanut butter. Also my peanut oil was over, so I used olive oil.

Coconut Milk

1 Cup Coconut
1 Cup Water

Blend coconut and water in vitamin and filter using nut milk bag to make coconut milk.

Yields: ??? Cups Coconut Milk
Note: I used 2 Cups of water to make coconut milk and it yields 2 and 3/4 Cup of Coconut Milk, I think using 1 cup of water would yield much thicker and less coconut milk, which is enough for this recipe

Noodles

4 X-Large Zuccchini, Spiralized

Add Ons

1 Cup Organic Spinach, Chopped
1 Cup Organic Red Bell Peppers, Chopped into Small Strips

Sauce

1 Cup Homemade Coconut Milk (or 1 can organic full-fat coconut milk)
1/2 Cup Organic Peanut Butter
1 Tbsp Organic Cilantro
1 Small Clove Organic Garlic, Chopped
1 and 1/4 Tsp Organic Red Pepper Flakes
1 Tsp Himalayan Pink Salt
1 Tbsp Organic Extra-Virgin Olive Oil

Prepare the sauce: add all ingredient for the sauce to a Vitamix, or other blender, and blend until it's creamy and smooth. 

Add the zucchini noodles and veggies to a medium sized bowl, then pour the sauce over the top and gently stir until it is evenly distributed.

Optional: garnish with extra chopped spinach and/or red bell pepper strips.

Taste Note: Tastes GREAT
Serves: 2
Source: Raw Food Recipes
Notes: Original recipe asked for 1 jalapeno and 1 teaspoon of red pepper flakes. I think its good to do like that.

Tacos with Tomato Corn Salsa and Spicy Nut Meat

Salsa

2 Heirloom Tomatoes (1 and 1/2 Cup Chopped)
2 Cobs of Corn (1 and 1/2 Cup Frozen Corn)
1 Cup Basil Leaves, Packed
3 Tbsp Lime Juice (Juice from 1 lime)
1/4 Tsp Black Pepper
1/4 Tsp Salt

Chop the tomatoes as roughly or finely as you like. Slice the corn off the cob. Mince the basil and juice the lime. Throw everything together, including the pepper.

Nut Meat

1/3 Cup Pecans
1/3 Cup Sunflower Seeds
1/4 Tsp Turmeric Powder
1/4 Tsp Chili Powder
3/4 Tsp Cumin Powder
1 Tsp Coconut Amino

Process all the above in food processor.

Taco Shells

1 Small Savoy Cabbage

Tear off the cabbage leaves gently: instant taco shells.

Fill your taco shells with the salsa and nut meat. Enjoy.

Taste Note: Tastes AWESOME
Serves: 2
Filling Enough for 6 Cabbage Leaves
Source: RawFoodRecipes

Raw Vegan Asian Lettuce Wraps

Marinated cucumbers

1 Small Cucumber, very thinly sliced
1 Tbsp Rice Wine Vinegar
1 Tbsp Maple Syrup
1 Tsp Coconut Amino
1 Tsp Sesame Oil
1/4 Tsp Red Pepper Flakes

Mix all liquid ingredients with the cucumber and add red pepper to taste. Let marinate for at least 8 hours.

Portobello beef

2 Extra Large Portobello Mushroom, or 3 Medium, Sliced into strips
2 Tbsp Olive Oil
2 Tbsp Coconut Amino
1 Tbsp Balsamic Vinegar
1/2 Cove Garlic, Minced

Remove the black back side with a spoon and slice the mushrooms.

Combine all iquid ingredients and garlic, and submerge the mushroom strips into the marinade. Let sit in the fridge overnight or for eight hours, flipping the mushroom once or twice.

Rice

1 Medium / Large Jicama, Peeled and Cubed

2 Tsp Maple Syrup
1 and 1/2 Tbsp Rice Wine Vinegar
1/4 Tsp Salt

Chop jicama in a food processor till it resembles “rice.” Remove it, and squeeze it through a nut milk bag to release a lot of excess moisture.

Mix jicama “rice” with maple syrup, rice vinegar and salt.

For the wraps

8 Large Butter Lettuce Leaves

To assemble the wraps:

Before you’re ready to eat, lay out the butter lettuce leaves. Top your first with some of the jicama rice, some of the cucumber (you’ll obviously want to remove them from the marinade!), and then a few strips of the mushroom (ditto!). Repeat with the three remaining lettuce leaves, and add any leftover fillings to the others, so that you have four fully loaded wraps. Enjoy!

Taste Note: Tastes GREAT
Note: Instead of adding the maple syrup to the jicama rice, I think, if we add red chili flakes and make it spicy, it would be awesome.
Serves: 2
Serves:  Source: TheFullHelping

South Indian Raw Mint Pulav

Rice

1 Large Cauliflower (or) 1 and 1/2 Small Cauliflower
Kohlrabi
Parsnip

Make rice out of any of your favorite veggie using food processor, I usually pulse the cauliflower for 30 seconds.

Mint Chutney

3/4 Cup Coconut
3 Thai Green Chilies
1/2 Tsp Ginger, Grated
1 Bunch Mint
1/8 Tsp Turmeric Powder
1/8 Tsp Garam Masala Powder
1 and 1/4 Tsp Salt
1 Cup Water

Grind all the above in Vita-Mix until smooth.

Veggies

8 Marinated Artichoke Hearts, Chopped

2 Green Onion, Finely Chopped
1/4 Cup Coconut, Finely Chopped
Few Mint Leaves
Lime Wedges (Optional)

Assembly

Pour chutney in the bottom of the plate

Add rice in the middle

Add marinated artichokes, green onions and coconut around and on top of the rice

Add mint leaves on top and serve with Lime Wedges

Taste Note: Tastes AWESOME
Serves: 2
Note: I added 4 Thai Chilies, it was so so spicy, I modified the chilies to 3 and noted down the changes, so the picture and description won't match.
Source: KD

Coconut Curry Soup

3 Cups Coconut Water (Water from 2 Young Thai coconut)
2 Cup Flesh of Young Thai coconut (Flesh from 2 Young Thai coconut)

1 Tiny Garlic Clove 
1.5 Tsp Galangal Ginger (or 1 Tsp Fresh Ginger)
1 and 1/2 Tsp Curry Powder
1 Thai Chili Pepper, minced (these can be quite spicy so start with less if you don’t want it spicy)
1/2 Tbsp Lemon Juice (Optional, Both optional together, add or don't add)
1 Medjool Dates, pitted (Optional, Both optional together, add or don't add)

Blend all the above until creamy.

1/2 Carrot, Julienned
1/2 Red Bell Pepper, Julienned
1 Persian Cucumbers, Julienned
2 Tbsp Green Onion, chopped
1 Handful Cilantro

Fill a medium size bowl with the sliced vegetables (bell pepper, cucumber noodles and cilantro).

Pour the blended mix over the vegetables and serve room temperature. 

Garnish with cilantro.

Taste Note: Tastes GREAT.
Serves: 2 
Source: Raw Food Recipes
Note: This soup really is good with or without the optional ingredients, however they do go together so it’s best to either use them both or leave them both out.

Modified the following from the original recipe:

Doubled the coconut water and coconut flesh.

Original recipe calls for 2 Tsp of curry powder and it was overwhelming, so reduced and noted down the measurement.

The veggies were too much, reduced the veggies and noted down.

Spicy Mushroom Burritos

Spicy Mushroom Filling

6 Mushrooms, Thinly Sliced

1 Tbsp Lemon Juice

1/4 Tsp Dried Thyme or few thyme sprigs (de-stemmed) 

1 Tbsp Raw Coconut Aminos 

1 Garlic Clove, Finely Chopped

1 Green Onion, Finely Chopped 

2 Tbsp Raisins 

1/4 Tsp Red Chili Flakes 

Prepare the spicy mushroom. Chop up mushrooms and marinate in the remaining ingredients, stirring occasionally while you prep your other veggies.

Dipping Sauce

1 Cup Red Bell Pepper, Chopped

1 Cup Carrots, Chopped (About 2 Small Carrots)

1/3 Cup Red Onion, Chopped

2/3 Cup Sun Dried Tomatoes, Chopped

3/4 Cup Water 

2 Medjool Dates 

Blend all sauce ingredients. 

Veggies

1/4 Carrots

1 Persian Cucumber

1/8 Red Onion

1 Celery Stick

3 Baby Bell Peppers

1 Avocado

Broccoli Sprouts

Cabbage

Shred, julienne and/or chop your favorite veggies

Burrito Wraps

4 Collard greens (de-stemmed) 

To make burritos, lay collard green flat and line up veggie fillings and top with spicy mushroom mixture. Roll up as you would a normal burrito, dip in sauce and enjoy!!!

Taste Note: Tastes GREAT

Serves: 2 (Makes 4 burritos, 2 burritos / person) 

Source: Raw Food Recipes