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Fresh Cesar Salad with Raw Creamy Red Pepper Dressing

This is simple salad with a fun creamy and cheesy-red pepper dressing. Great for any dinner and with so many options for more topping to add to the salad.

Red Pepper Dressing
2 C Cashews, quick soaked in warm water 10-15 minutes
1 Medium Red Pepper, cored
3/4 T Sea Salt
1 T Nutritional Yeast
1 Lemon, Juiced
1 1/2 C Water
Blend on "dressing" or high until smooth and creamy.
Transfer to dressing bottles and store in the fridge until ready to use.

For the Salad
Fresh Romaine, chopped
Shredded Carrots
Grape Tomatoes, halved
Cucumber, sliced
Cauliflower Flourets
Sliced Red Pepper

Optional other great topping for this are hemp seeds, sliced red onion, avocado, and walnuts.
Serve and enjoy!

"Deviled" Avocadoes

 Remember deviled eggs? This raw/vegan arrangement is a fun way to spice up your dinner or makes a great appetizer for a dinner party.
 For years I have loved the taste of Avocado mashed with a little salt and pepper, as it resembles scrambled eggs. (Try it on whole grain toast if your vegan)
 Last night I thought it would be fun to add some spice.

1. Take 3 perfectly ripe Avocados and split them legnth wise,
2. Take out the pit- using a chopping motion, aim the knife downward on the pit and hit the pit with the knife, when it sets in, pull out the pit with the knife.
3. Cut them again width wise.
4. Arrange them on  plate and sprinkle with sea salt, fresh ground pepper and just a light sprinkle of paprika.

Serves 8.

Raw Rich Chocolate Cake with Strawberry Chia Jelly Filling

I've been longing to use my Chia Seeds to make jelly, as they turn gelatinous in liquid and make scrumptious jelly's and jams, puddings, have no flavor, are nutritious, and have the great Omega-3's we all need.
The other day I saw a beautiful Cake in the Strawberry section at the grocery store, it had fluffy chocolate frosting and a strawberry jelly filling. While the sugary idle didn't tempt me a bit, the idea of a raw version came on strong! It turned out better than amazing and we even celebrated after dinner because it looked so beautiful, of course it was even better to eat. Our family is a definite fan of chocolate and strawberries. The chocolate is rich and perfectly complemented by the sweet and sour strawberries in the jelly. I hope you enjoy it as much as we did!

I started with the Strawberry Jelly. Then it has time to set a bit before using it. This recipe made more than enough, and you can store the rest as a freezer jelly/jam or in the fridge for several days and use as a topping for raw ice-cream, or raw crepes.

For the Jelly

1 lb Fresh Strawberries, washed, dried, cored and cut in half
1/4 C Agave
1 T Chia Seeds

Add ingredients to the food processor and let process until you have tiny chunks of strawberry left. Transfer to a bowl and let thicken and set in the freezer or fridge while you make the frosting.

Quick Chocolate Frosting- I love this for a quick frosting for any raw brownie or cake or for a fruit dip.

1 C Organic, non-refined Coconut Oil
1/2 C Organic Pure Maple Syrup
1/2 C Raw Organic Agave
1/2 C Organic Cocoa Powder
 Dash of Sea Salt

Add to the blender and blend one cycle on high, make sure there are no extra pieces of coconut oil in your frosting. Transfer to a bowl and set in the freezer so it can firm up.

Rich Chocolate Cake
If you're not a fan of "rich" cake, you can add less cocoa, but as was said, it really complements the strawberries!

1 1/2 C Pecans
1 C Raw Almonds
1 C Walnuts 
15 Soft Medjool Dates, pitted

Blend nuts together until course crumbs are left.
Add the dates and blend until the dates are well incorporates and the mixture starts to clump together. You may need to stop and push down the sides a few times.

In another bowl add:
1 C Unsweetened, Shredded Coconut
1/8 tsp Sea Salt
1 C Cocoa
1/4 C Agave

Mix together and add the nut/date mixture. Stir all of it. It is thick, so you may want to use your hands and mix it all together.

Finishing the Cake
1. Double line a round 9 inch cake pan with plastic wrap.
2. Add the cake mixture to the pan and press it down evenly.
3. Let set in the freezer 5-10 minutes or until a bit firm.
4. Take out Jelly, Frosting, and Cake.
5. Stir the jelly.
6. Whip up the frosting by stirring hard with a butter knife-it should be pretty firm when you go to use it.
7. Turn the cake over onto a plate big enough to hold it.
8. Frost the cake with the chocolate frosting, be sure to get those sides!
9. Make a center for the jelly by adding a "wall" of frosting around the edges of the cake. I chose little drops of frosting.
10. Fill the center with jelly, about 1 1/2 cups- but be careful not to overflow it.
11. Top it with extra fresh Strawberries.
12. Cool in the freezer or fridge until ready to serve. I like it in the freezer so the jelly chills together.

Raw Mini-Stuffed Peppers

For a fun appetizer at a potluck or a great way to mix up what you have for dinner try these super delicious mini-stuffed peppers. They can be eaten fresh and raw, or for a more intense flavor and softer shell  try dehydrating them. That's how I like them best.  They are great on a salad or can stand alone.

What you'll need:

8-10 Mini Peppers, split in half with the seeds scooped out.
Any color work, I like red best, but they usually come in a package with a variety of colors.

Cashew Pâté
2  C Cashews, soaked an hour or more (or quick soaked in warm water for 10 min., enough to make them softer)
1 1/2 C Water
1 TBSP Sea Salt
2 Med. Lemons, Juiced
1 Med. Garlic, pressed

Blend the cashews, water, sea salt, lemons, and garlic together on high. I like to blend it until creamy, but some like a more grainy texture. Add more water if you need to. This is a perfect "base" pâté as well and you can add many different flavors and textures to it, or use it plain as a spread or veggie dip.

For this stuffed pepper filling scoop out two cups of pâté and in a big bowl add:
3 large Carrots, grated
3 long Stalks of Celery, minced
3 medium Zuchinni, minced
1/4 C Nama Shoyu (opt.)
1/4 C minced White Onion
1/8 C Finely Chopped Cilantro
1 Garlic, Pressed (this is in addition to the above, so there are 2 total, unless you want to add more.)
2 tsp. dried Oregano
1/2 tsp. Cayenne Pepper

Stir together well until all the vegetables are coated then scoop out spoonfuls into the peppers. Arrange on a plate if you want to serve them right away and chill in the refrigerator. Or place on a dehydrating sheet at 118 or lower for 3-4 hours. This works great if you make this around lunch time and want to enjoy them for dinner. I hope you like it and have a wonderful dinner!
*They keep well if dehydrated in an airtight container for 1-2 days.

Raw Chinese Cabbage Salad with Sweet Red Pepper and Ginger Dressing

 Every year we let the kids pick out new foods or we bring ones home that we haven't tried for a while. Last week radishes, (not common at our house), sugar-snap peas and fresh ginger made it in the cart. I knew I wanted to make some kind of a fresh Chinese Salad. I have also been experimenting with salt-free dishes-it's harder than I expected, but I know it's better for us. Well, the salad turned out light, crunchy, and wonderful with a slightly spicy, yet sweet coating from the dressing.

Chinese Cabbage Salad
3 C Kale, washed, torn into bite-size pieces and massaged for a better flavor
1/2 Head of Cabbage, I used red, either type works
1/4 tsp Sea Salt
1 C Sugar-Snap Peas
1/2 Red Bell Pepper, chopped
5 Radishes, sliced
1/2 Carrots, shredded
1 Avocado
1/4 C Sesame Seeds

Sweet Red Pepper and Ginger Dressing
1/2 C Cold Pressed Ext. Virgin Olive Oil
1 Red Bell Pepper
1/4 in. Fresh Ginger, minced
1 Med. Garlic Clove, pressed
2 T Apple Cider Vinegar
1/4 Raw Honey
Blend together until smooth and there are no pepper chunks. It's okay if there are little pieces.

In a big salad bowl toss together Kale, Salt, and Cabbage with your hands. Add peas, peppers, radishes, and carrots.
Add 1 C of dressing to the salad.
Toss together lightly and top with cubed avocado and sesame seeds.
Store the rest of the dressing in an airtight bottle in the fridge. It keeps 4-5 days.
Serve with chopsticks and fresh Pineapple on the side if so desired and Enjoy.

Banana-Orange Slushy

Refreshing and sweet. This smoothie is a great base for any fruit or green smoothie, or great by itself. I wasn't feeling well one morning and this came to mind. Settled my stomach and I felt so refreshed after drinking it.

2 C Cold Water
2 Ripe Bananas
2 Big juicy Oranges, peels off
2 C or 1 tray of ice.
Blend on smoothie or high until it resembles a slushy.