Appetizer

ZUCCHINI RAVIOLI

Ingredients
4-6 zucchini
creamy ricotta (see recipe)
dried Italian herbs
marinara sauce (see recipe)
Instructions

Slice zucchini in circular shapes. Layer the bottom zucchini with the creamy ricotta cheese, top with another zucchini like a sandwich. Layer it with marinara sauce and some dried Italian herbs. You can eat as is or dehydrate for one hour and serve on a party platter for guests and family.

CREAMY RICOTTA

Ingredients
4 cups macadamia nuts (soaked)
1/8 cup lemon juice
1 tomato
1/8 cup Braggs liquid aminos
4-6 garlic cloves
� cup water
2 bunches spinach
Directions:
Instructions

Blend all ingredients in a Vitamix until nuts are well-broken down. Then put mixture in a bowl. Ribbon chop spinach and mix in with a spoon.

SIMPLE GUACAMOLE

Ingredients
4 avocados
1 bunch cilantro
� red onion
� teaspoon red chili flakes
sea salt for taste
� teaspoon apple cider vinegar
Instructions

In a mixing bowl combine all ingredients. Leave the guacamole a little chunky.

Beverage

GREEN SMOOTHIE

Ingredients
a handful of black or lacinto kale
1 pear
1 mango (or frozen mango chunks)
1 apple
1-2 bananas
2-3 dates (pitted)
use apple juice or water for your base
Instructions

In a high speed blender blend all the ingredients together to the consistency you prefer. Make sure you pit the dates first meaning take out the seeds.

BRAIN POWER SMOOTHIE

Ingredients
water from one Thai coconut
1 cup berries (blueberries, strawberries, blackberries, or a mix of all three)
1 ripe banana
agave nectar to sweeten the smoothie
Instructions

Combine all ingredients in a Vitamix blender. Add other fruits to your smoothie or you can add honey or dates for a sweeterner.

Side Dish

CREAMY ASPARAGUS SOUP

Ingredients
10 pieces of asparagus
2 large avocados
2 garlic cloves
2 sprigs of rosemary
pinch sea salt
� cup lemon juice
� cup chopped celery
chives for taste and garnishing
fresh dill for taste and garnishing
� teaspoon of nutritional yeast (optional)
Instructions

Blend all ingredients in a blender until very creamy and smooth and serve

Salad

CARROT & SEAWEED SALAD

Ingredients
4 carrots processed like couscous
� C Raisins
� C arame seaweed (soaked and drained)
a pinch sea salt
1 T dulse flakes
1-2 T lemon juice
Instructions

In a food process, process the carrots until they start to look like coucous. Soak and drain the arame seaweed. Add the seaweed and the raisins to the carrots. Add the lemon juice, dulse flakes, and the sea salt and toss generously.

CREAM KALE SALAD

Ingredients
a handful of kale
1 avocado
1 handful of cherry tomatoes
1/2 red pepper (chopped finely)
1 carrot (shredded)
1 T lemon juice
1 T curry powder
1 t herbamare or sea salt
1 T olive oil
Instructions

Process the avocado, curry, and lemon juice in a food processor until creamy. Massage your kale with the salt or the herbamare and the olive oil until it is broken down. Toss your kale with the curry mixture and add in your other veggies. Enjoy!

Main Dish

STUFFED CUCUMBER SANDWICH

Ingredients
1 hot house or asian cucumber
a handful of kale
1 avocado
8-10 black olives (pitted)
1-2 teaspoons of dulse flakes
1 tablespoon flax oil
Instructions

Core out the white meat of the cucumber first. Chop up your kale and olives into fine pieces. Mash your avocado into your kale and olives. Douse with flax oil and dulse flakes. Add more dulse flakes to your liking. Stuff your mixture inside of your cucumber and bite into it like a sandwich. Enjoy!

Dessert

CHOCOLATE MOUSSE

Ingredients
4 large avocados
1 cup cacao or carob powder (or � cup cacao powder and � cup of carob powder)
1 cup agave nectar
2 tsp. vanilla flavoring or vanilla paste
� cup to 1 cup water (depending on desired consistency)
Instructions

Combine all ingredients in a food processor until smooth. The more water you add, the thinner the consistency will be.

LIVE BLUEBERRY PIE

Ingredients
Crust
� cup dates, pitted and soaked
� cup walnuts
� cup almonds
Filling
2-3 bananas
1 lb blueberries, fresh or frozen
� cup dates pitted
Instructions

Blend the crust ingredients in food processor using the �S� blade. Pat mixture into bottom and sides of a pie plate, forming a crust. Press hard. Slice 1-2 bananas into �� rounds. (I only needed one banana). Cover the bottom and sides of the crust with slices. Blend one cup of blueberries with � to one banana and � cup of dates in an food processor. Mix in the remaining blueberries (whole). Pour into pie shell. Chill and serve.