by popular demand

you guys have been requesting that i give up the recipes i've been making for my raw food lifestyle so here are some of my favorites.....

butternut squash rice _ recipe by ani phyo

1 small butternut squash [about 1 pound], peeled, seeded, and cut into 2-inch cubes
½ small yellow onion, about ½ cup, chopped
1 tablespoon cumin seeds
1 tablespoon coriander powder
½ cup cilantro leaves, chopped
1 cup dried cranberries
1 cup walnuts, crushed
2 teaspoons sea salt

Put small batches of cubed squash in a food processor and process into small pieces.

Put processed squash in a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnut, and salt and mix well.

Will keep for two days in the fridge.

Makes 4 servings (technically, but this was a TON of food, I actually got about 8 servings out of it)

Mock Chicken Salad

Ingredients:
1/4 C sunflower seeds (we actually used seasame, and it rocked!)
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine.

And again, I got a lot more than the claimed 4-6 servings.

From the recipe files of TheRawTable.com

Zucchini Spaghetti and Marinara

this one i tweaked from Ani's version.

pasta:

2 zucchini

1. peel the skin off the zucchini with a veggie peeler. then, keep peeling (long ribbons that make the pasta) until you reach the seeds, save those for a soup or something.

marinara:

2 c chopped tomato

1 clove garlic

1/2 c fresh basil leaves

1 tablespoon lemon juice

1-2 pitted dates

1/2 c sun dried tomatoes (for a thinner spaghetti sauce, soak them for a few hours in water. i do this to avoid adding olive oil for consistency)

1/3 c raisins

1-2 tablespoons balsamic vinegar

oregano, rosemary, and salt to taste.

mix in food processor and slather on zucchini.

2 servings.