Raw Sushi with Parsnip Rice

This recipe I have found online from the book Everything Raw Recipe Book and you must try! The parsnip rice is genius. I have made cauliflower rice and Jicama rice but this raw rice recipe is my favorite and is easy with a few ingredients and food processor.  In the picture I didn’t have scallions the first time I made it so I used a regular onion both work well. I served the nori rolls with wasabi and organic shoyu.



1 parsnip, peeled and chopped
1 tablespoon lemon juice
2 tablespoons scallions, minced
2 teaspoons minced ginger
¼ teaspoon salt
2 nori sheets
¼ cup cucumbers in matchstick slices
¼ cup avocado in matchstick slices

Place the parsnip into a food processor and process until it becomes the consistency of rice.

Add the lemon juice, scallions, ginger, and salt to the food processor.

Lay the nori sheets flat on a bamboo sushi mat or cutting board. Spread ¼ cup parsnip rice along one edge. Place the matchsticked vegetables on top of the parsnips.

Tightly roll up the nori roll using your fingers or the sushi mat. Use a little water to wet one edge of the nori to help create a seal. Let it sit for 5 minutes and slice into 6 equal parts.



Calories: 64 | Fat: 3 g | Protein: 2 g | Sodium: 303 mg | Fiber: 4 g
For more recipes and resources go to http://www.netplaces.com/raw-food-recipes/burgers-wraps-and-sandwiches/nori-protein-roll-with-parsnip-rice.htm


Sweet and Spicy Kale Salad

This ‘recipe’ I am sharing I don’t use measurements, I approximate and add seasonings until I like the way it taste. So you can add and omit ingredients to your tastes and health needs. Here’s what I love. Also massage the kale


after you wash it and add oil to release the water and  make it more digestible.

2lbs kale washed stalks and large veins removed
1/2 c Extra virgin olive oil
1/4 c Grade B Maple Syrup (or raw agave syrup)
Juice of 1/2 lime
4 Tbsp of homemade or favorite hot sauce
1-3 Tbsp Garlic powder
1-2 Tbsp Onion powder
1-2 tsp Italian seasoning blend
1 Tbsp salt-free seasoning blend
1-2 tsp crushed red pepper (optional for spicier flavor)
Sea salt to taste (optional)

Banana Cream Chia Pudding

I bought a bag of chia seeds and looked for a interesting tasty recipe and found another sugar free, sweet treat from tasty yummies blog. It’s simple, delicious and addictive.


2c cashew milk
2 ripe bananas (fresh or frozen)
3 dates
1 tsp of almond or vanilla extract or 1 vanilla bean
2 Tbsp chia seeds

Blend all ingredients except chia seeds in blender until smooth. Pour in glass jar and add chia seeds and stir. Put a top on your jar and refrigerate for 4-8 hours. The chia seeds become gelatinous and I love it.


Young and Raw’s Heirloom Lasagna

The young and raw blog is one of my favorites. The bloggers use quality ingredients, the presentation is beautiful and this is a gourmet level dish that I have made my own on my miniscule budget.
Check out their site.

Raw Vegan Heirloom Lasagna


Tools: knife, food processor, blender

1 Zucchini
2 tbsp lemon juice
1 Tbsp oregano
1 Tbsp thyme
3 heirloom tomatoes

Slice zucchini  thinly by hand or cut in half and slice with food processor placing it lenth wise in your machine. Place in bowl and add lemon juice and herbs and set aside. Turn your tomatoes on the side and cut in thick, round slices and place in clean bowl. 

Truffle Cashew Ricotta
2 c soaked cashews
1 tsp black truffle oil
4 Tbsp lemon juice
1 tsp nutritional yeast powder
1/3 c spring water

Place all ingredients in blender and blend. Put thick cashew cheese in a bowl.

Vegan Pesto
3/4 c raw pine nuts
3/4 c raw vegan parmesan cheese
1 c fresh basil
1/4 c virgin coconut oil
1 small clove of garlic
1/2 tsp pink Himalayan salt (optional)

Place all ingredients in food processor with s-blade and process until everything is incorporated.

Red Pepper Tomato Sauce
1 red pepper
1 c soaked sundried tomatoes
1/4 medium yellow onion
2 cloves of garlic
1/2 tsp fresh oregano
1 c fresh basil
1/2 tsp pink Himalayan salt
1/4 tsp black pepper

Place all ingredients in blender and blend.

Building your lasagna
To assemble place one slice of tomato on a plate spread cheese, pesto, tomato sauce then slice of marinated zucchini then repeat and top with a slice of tomato sprinkle with remaining vegan parmesan, a dollop of cheese and basil. It is so good.

Raw Blueberry Apple Pie


I’m obsessed with desserts. No matter how I am eating I enjoy sweets. However, sugar isn’t my friend. Even so-called raw sugar makes me gain weight. I suppose it’s not truly raw unless I squeeze it from the cane myself. My sweet tooth has been satisfied with alternatives like grade B maple syrup, vanilla extract, almond extract, stevia, dates, bananas and other fruits. I still have to eat all those in moderation because inside my body it turns into sugar.
I am focused on my growth virtue of self-discipline.
The following is a refined sugar-free sweet and tart apple-pie.

Tools: Blender, food processor and dehydrator* if making your own banana chips.

° 8 dates
° 1/2 c raw almonds
° 2 c dehydrated banana slices
° 1 Tbsp lemon zest
° 1/2 tsp sea salt
° splash of coconut water
° 1/2 c blueberries or raisins
° 4 dates
° 3 c apples peeled and chopped
° 1 tsp cinnamon
° 1 tsp nutmeg
° 1 tsp vanilla extract or vanilla bean
° 2 Tbsps lemon juice

Soak dates and raisins for 20 mins.
To make crust process almonds, banana chips, lemon zest, salt, and 8 of the dates until you get a sticky dough. Press date dough evenly into 9″ pie pan.
To make filling blend 1c apples, 4 dates, blueberries or raisins cinnamon, nutmeg, vanilla until smooth.
Process remaining 2c apples in food processor with lemon juice keeping mixture chunky add blended filling and pulse until mixed.
Pour filling into pie crust and refrigerate or dehydrate for two hours. Serve with raw vanilla ice dream.

* I don’t own a dehydrator but I use my gas oven and an oven thermometer to dehydrate my foods. Here’s an article that helped me. How to dehydrate without a dehydrator