Ingredients

•1 bunch baby bok choy (sliced long-ways)
•1 large zucchini (cut into fine strips with a julienne slicer)
•2 handfuls of snowpeas (head & tailed, and chopped)
•2 handfuls of shiitake mushrooms
•2 handfuls of bean sprouts
•one bunch of asparagus, (ends broken off, and chopped)
•the juice of 1.5 lemons (our Handheld Citrus Juicer makes this easy)
•1 tsp sesame oil (fresh oil can be made using Natural Zing Sesame Seeds with an Omni Juicer w/Oil Attachment)
•1 tsp Nama Shoyu
•¼ cup of miso paste
•600 mls water
Combine the lemon juice, sesame oil & Nama Shoyu and 100 mls of water. Use it to soak the zucchini and the shiitake mushrooms in the fridge for 30 minutes to an hour.
Combine the miso with 500 mls of warm water. Stir vigorously to combine and dissolve the miso.
Combine the soaked zucchini & shiitake mushrooms with the other ingredients in two bowls. Pour over the miso & enjoy!
**Garnish ideas include cilantro, marinated onions, marinated broccoli, nori pieces, or dulse.**
Recipe by: Cristy

***** For Lunch - Lately we've been loving the: *****

Garden Herb Roll-Ups with Pumpkin Seed Pâté

Talk about fresh taste—it just doesn’t get greener than this! With raw food, you can get creative with wrapping and rolling using big green collard leaves and your filling of choice. This wrap is full of flavor with a fresh herb & (the seed of the season) pumpkin seed pâté/marinated veggies. Or try this recipe using our newly added Pure Wraps!

Ingredients

For the wraps:
6 large collard leaves
3 Roma tomatoes, thinly sliced
or save time & try a Pure Wrap!
For the Pumpkin Seed Pâté:
2 cloves of garlic
½ cup Brazil nuts
½ cup lemon juice
1½ cups pumpkin seeds, soaked for 4-6 hours, drained & rinsed
¼ cup raw olive oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill
For the Marinated Veggies:
2 cups baby spinach
1½ cups shredded carrots
¼ cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon juice
¼ teaspoon salt
black pepper to taste

Methods/steps

For the Pumpkin Seed Pâté:
1) Place the garlic in your Vitamix. Process to chop.
2) Add the Brazil nuts and process until they are finely chopped.
3) With the blade running, add the lemon juice until the mixture is creamy.
4) Add the pumpkin seeds, olive oil and salt to the processor and continue to purée.
5) Lastly add the parsley, basil and dill & pulse to finely chop the herbs. Scrape into a bowl.

For the Marinated Veggies:
1) Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:
1) Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem.
2) Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
3) Top with a few slices of tomato. Cover with ½ cup of the marinated veggies.
4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!
Recipe by: Natalia
****** For Dinner we love: *******

Butternut Squash with White Wine Mushroom & Sage

Butternut squash is abundant in the fall and is showing up at all the local farmer’s markets. This is a great fall dinner option.

Ingredients

Marinated Mushrooms

4 cups mushrooms

Soaked in:
1/3 cup olive oil
1/4 cup nama shoyu
2 tablespoons agave or raw honey

Mushroom Sage White Wine Cream Sauce

1 cup cashews, soaked overnight in the refrigerator, rinsed and drained.
1/4 cup organic or biodynamic white wine
1/3 cup water
1 tablespoon lemon juice
2 tablespoons dried sage
Himalayan salt and pepper to taste
2 cups marinated mushrooms, rinsed and drained

Butternut Squash Nests

1 medium butternut squash (sprialized with a Spiral Slicer)
Himalayan salt and pepper to taste

Methods/steps

Marinated Mushrooms

1. Whisk together all ingredients except mushrooms to make marinade.

2. Pour marinade over mushrooms, toss and place in refrigerator overnight, stirring occasionally.

Mushroom Sage White Wine Cream Sauce

1. Place all ingredients except mushrooms in high-speed blender or food processor. Blend until smooth.

2. Stir in mushrooms (by hand).

Butternut Squash Nests

1. Arrange spiralized squash in a circle.

2. Lightly salt and pepper.

3. Top with mushroom sauce (recipe above).

4. Sprinkle with more dried sage.

5. Enjoy!

Recipe by: Susan Powers

******** And for dessert try a... *******

Pumpkin Tarts with Candied Pumpkin Seeds & Vanilla Cream

Ingredients

Tart Crusts1 1/2 cups coarse almond flour (created from ground up almonds or the pulp of your nut milk)
1 1/2 cups fine almond flour
3 tablespoons medjool date paste
3/4 cup yacon powder
3/4 cup coconut butter
Large pinch of sea salt
Filling1 cup raw cashews, soaked 4 hours or more
1 cup coconut meat
2 cups carrot juice (use one of our juicers to get the freshest juice!)
3/4 cup agave nectar
3/4 cup coconut butter
1/3 cup medjool date paste
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon sea salt
Candied Pumpkin Seeds2 Cups pumpkin seeds, soaked 4 hours or more
1 tablespoon ground ginger
1/4 cup maple syrup powder
1/2 teaspoon fine sea salt
Vanilla Cream1 cup raw cashews, soaked for 4 hours or more
1 cup coconut meat
1/2 cup filtered water (our Mountain Spring Filtration System filters water & adds minerals)
1/2 cup agave nectar
1/2 cup coconut butter
2 tablespoons vanilla extract
Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract)
1/4 teaspoon salt
Serving1 Cup Candied Pumpkin Seeds
Spoonful of Vanilla Cream (Optional)

Methods/steps

Tart Crusts
  1. In a medium bowl, mix together all the ingredients until very thoroughly combine.
  2. Line ten 4 1/2 – inch or twenty 3-inch tart shells with squares of plastic wrap.
  3. Divide the dough between the shells and press evenly into the sides and bottom, to create an even thickness throughout.
  4. Refrigerate until firm, about 1 hour or more, and keep refrigerated until ready to fill.
Filling
  1. In a high-speed blender, blend all the filling ingredients until completely smooth.
  2. Fill the tart shells while the filling is still at room temperature.
  3. Place the tart shells in the refrigerator to set, about 1 hour or more.
  4. Note: You may have extra filling, in which case simply chill it and eat it like pudding!
Candied Pumpkin Seeds
  1. Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients.
  2. Toss well to combine.
  3. Dehydrate at 115 F for 12 to 24 hours, or until dry and crisp.
Vanilla Cream
  1. In a high speed blender, blend all the vanilla cream ingredients until completely smooth.
  2. Transfer to a separate container and refrigerate to chill and set, 2 hours or more.
  3. Note: This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.
Recipe by: Sarma Melngailis