RAW Thai Green Papaya Salad

About this recipe:

Green papaya salad is one of Thailand's staples. Its easy to make and is very refreshing, perfect for those warm summer days. This salad is more on the spicy side, and if you like it extra hot you should increase the amount of jalapeno.

Ingredients:

• 3 cloves of garlic, minced

• 1 small jalapeno, minced

• 1/2 green (unripe) papaya, juliened on a mandoline

• 1 organic cucumber, juliened on a mandoline

• juice of 1 + 1/2 lime

• some chopped cilantro

• optional: handful of chopped red bell pepper and nuts like cashews

1. In a large mixing bowl combine the papaya and cucumber. Add the lime juice.

2. In a small blender like a coffee grinder (of you can use a mortar&pestle) mash the garlic and jalapeno into a paste.

3. Toss together and mix well.

4. You can garnish it with chopped cilantro and nuts if you like.

Serves 3 - 4.

RAW Superfood Buckwheat Snack

About this recipe:

This is a great snack for when you're busy or on the road. Made with the superfoods Goji berries, Cocoa nibs and the mineral -rich antioxidant Hunza raisin it is a guaranteed little power booster.

You will need a dehydrator for this recipe.

Ingredients:

• 2 c. hulled buckwheat, soaked for at least 8 hrs

• 1/3 c. raw cocoa nibs

• 1/2 c. goji berries, blend in a coffee blender into small bits

• Himalayan Hunza raisins, enough to decorate

1. Rinse and drain the soaked buckwheat and transfer to a blender with an S blade. Blend just enough to not break down the seed entirely (this will keep it sticky).

2. Mix in the cocoa nibs and goji berries.

3. Transfer the mixture to a dehydrator tray lined with Teflex sheet.

4. Spread out with a spatula until its 1/4 inch thick.

5. Score with the back of a knife into 2 x 2 inch squares and decorate with Hunza raisins.

6. Dehydrate at 115F for 16 - 24 hrs or until completely dry.

7. Store in an airtight container.

Watermelon summer shake

About this recipe:

When you drink this shake you know summer has arrived. It is so refreshing I can't get enough of it. Stay away from this shake if you are dealing with candida because there's a little too much natural sugar in the watermelon.

Ingredients:

• water & meat of one fresh young thai coconut

• 2 c. watermelon

• handful of fresh mint leaves

• some ice cubes

1. Blend on high speed into a foamy smoothie and drink right away.

RAW Endive boats with marinated mushroom salad

About this recipe:

I am crazy about these marinated mushrooms, they go great on just about anything. Combined with these endive 'boats' they are perfect party or finger food. This recipe is adapted from the 'I am Grateful' raw book. Shiitake mushrooms are known to lower cholesterol, cleanse blood and has anti-carcinogenic qualities.

Ingredients for the marinade:

• 1 t. jalapeno, finely chopped

• 1 t. fresh ginger, finely chopped

• 1/2 t. fresh garlic, finely chopped

• 2 T. nama shoyu (raw soy sauce)

• 2 t. lime juice

• 1 T. agave nectar

other ingredients:

• 2 belgium endives

• 2 c. shiitake mushrooms, thinly sliced

• handful of mini tomatoes, quartered

• handful of mixed greens or micro greens

1. Place all the ingredients for the marinade in a blender or coffee grinder and blend into a smooth sauce.

2. In a bowl, place the mushrooms and marinade together and refrigerate for at least one hour.

3. Cut the back end of the endives and peel each leave off. If you are not eating it right away, it is best to rub some lime juice on the back end of the leave to prevent the leave from turning.

4. Mix the greens and tomatoes together and spread out in the endive boats.

5. Top it off with the marinated mushrooms and serve!

Makes about 8 - 10 mushroom boats.

RAW Cheezy Kale Chips

About this recipe:

Chips are irresistible, we all know that. But with these yummy chips made from kale you won't have to feel guilty about indulging. I wouldn't call it a complete meal but definitely a great snack for any time of the day.

You will need a dehydrator for this recipe.

Ingredients:

• 1 bunch of kale, cut into appr. 3 x 3 inch pieces

• Cashew cheddar cheeze from this recipe

1. Wash the kale and dry in a salad spinner.

2. Transfer into a large mixing bowl.

3. Gently massage the cashew cheeze onto the leaves, spreading it evenly around.

4. Transfer to dehydrator trays lined with Teflex sheets. I spread it out over 3 trays.

5. Dehydrate on 145F for one hour, and lower the temp to 115F for another 6 - 8 hours or until completely dry.

6. Store in an airtight container

RAW Jicama Salad

About this recipe:

This is one of those great refreshing summer salads that is super easy to make. If you find it hard to find jicama, try a mexican market. Unfortunately, it is very hard to find organic jicama but thank god it has a tough skin. Make sure to look for mould spots before you buy one. This recipe contains mango so if you are concerned about your sugar intake just leave it out!

Ingredients:

• 1 softball sized jicama, peeled and shredded with a mandoline

• 1 red bell peppers, sliced

• 1 mango, sliced / diced

• 1 large handful of cilantro, chopped

• extra virgin olive oil

• pepper & salt to taste

optional (if in season):

• pomegranate seeds

• dressing made with 1/2 pomegranate juice and 1/2 olive oil

1. Add the jicama, bell pepper, mango and cilantro in a large mixing bowl.

2. Drizzle with olive oil or pomegranate dressing.

3. Decorate with optional pomegranate seeds.

Serves two.