Skip to the content
- 4 raw coconut wraps
- 1 head lettuce
- 1 large zucchini
- 2 large carrots
- 1 large cucumber
- 2 large tomatoes
- 1 jalapeno pepper
- 8 sundried tomatoes
- 2 medjool dates
- 1 lemon
- 1 tsp allspice powder
- Shred zucchini, carrots, and cucumber
- Pit dates
- Juice lemon
- Puree tomatoes, dates, lemon, jalapeno, and allspice
- Line coconut wrap with lettuce leaf, fill with shredded vegetables, and serve with tomato sauce
- 2 large zucchini
- 2 tbsp raw tahini
- ¼ cup pine nuts
- 8 sundried tomatoes
- 4 lemons
- 2 cloves garlic
- 1 tbsp cumin powder
- 8 olives
- 2 sprigs parsley
- 1 tsp paprika
- Soak sundried tomatoes overnight
- Peel zucchini and garlic
- Juice lemons
- Puree zucchini, tahini, pine nuts, lemons, garlic, and cumin until smooth
- Garnish with olives, paprika, sundried tomatoes, and parsley
- 1 large mango
- 1 avocado
- 1 cup dried shredded coconut
- 2 large cucumbers
- 2 roma tomatoes
- 6 sundried tomatoes
- 2 tsp garam masala
- 2 tsp curry powder
- 1 thumb ginger
- 1 thumb turmeric
- 2 cloves garlic
- 2 medjool dates
- 2 sprigs cilantro
- Juice cucumbers
- Soak coconut in cucumber juice for 20 minutes
- Pit and peel avocado and mango
- Blend mango and curry powder
- Puree tomatoes, garam masala, ginger, turmeric, garlic and dates
- Thinly slice avocado
- Place mango puree on plate, cover with coconut, top with avocado, and garnish with tomato chutney and cilantro
- Dressing
- ¼ cup raw hemp seeds
- 4 lemons and/or limes
- ¼ cup raw apple cider vinegar
- 2 tbsp dried minced onion
- 2 medjool dates
- 2 garlic cloves
- 1 fresh jalapeno pepper or ginger (optional)
- 2 tbsp ground black pepper, or to taste
-
- Salad
- 1 small head of green or purple cabbage
- 2 medium carrots
- Shred cabbage and carrots
- Pit dates
- Juice lemons
- Peel garlic
- Puree all dressing ingredients, mix thoroughly with shredded cabbage and carrots, and let marinate for 15 minutes
Zucchini and Kelp Noodles
- 1 medium zucchini
- 8 oz kelp noodles
- 2 tbsp raw tahini
- 6 cherry tomatoes
- 1 tsp curry powder
- Rinse and soak kelp noodles in warm water for 1 hour or until soft
- Spiralize or shred zucchini
- Mix curry powder with tahini
- Place zucchini and kelp noodles in bowl, drizzle tahini over top, and garnish with cherry tomatoes
