Raw recipes

Stuffed Mushrooms
3 small packages whole mushrooms washed, stemmed, pat dry and lightly coat with olive oil, let sit while making the filling. Save the stems for sautéing in another dish later.
1 C pine nuts or cashews
3 cloves garlic, minced (depending on how garlicky you want, mine was light)
1 C fresh cilantro, packed leaves, chopped
1 C fresh basil, packed leaves, chopped
3 T lemon juice
3 C tomato, chopped
1-2 T Celtic Salt to taste (I didn’t use this much, use your taste buds to decide how much you need, start with 1T then add from there)
Put all ingredients into a food processor, except the mushrooms and tomatoes, pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep the texture to a pesto (grainy), it should not be a puree. Taste test but try not to eat all of the stuffing!! Stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 1-4 hours. Serve warm if possible!
Zucchini Pasta 3-4 zucchini run through a Spiralizer (I have a spirooli and like it a lot). cut the spiraled zucchini into bite size 2” pieces and layer in paper towels to absorb moisture until time to mix with the Pesto or Marinara below

PIZZA! This is everyone’s favorite!
CRUST:
2 Cups FRESHLY ground flax seed (put into large mixing bowl and set aside)
1 white or yellow onion
1 Clove of garlic
Process until mush and add to flax seed
5 roma tomatoes process until mush add to flax seed
then add
¼ C Maple Syrup or honey
1 tsp celtic salt
1 T Italian or savory herbs
1 T nutritional yeast (optional but worth it!)
Spread on Teflex sheet of dehydrator and dry on one side for 6-8 hours until dry on top.
Then flip onto a mesh sheet and dry for about 2 more hours.

Marinara Sauce to put on Crust! I use this on the Zucchini Pasta too
There are endless variations of pizza toppings just search the internet for more ideas
1 C Sundried tomatoes (or use all fresh and add Raisins)
5 Roma tomatoes
1 lemon juiced
3 garlic cloves
½ C basil or Italian Seasoning
Celtic salt to taste
Blend in processor or blender until smooth,
Add more pre blended tomatoes for thinner marinara,
Add more pre blended dates or sundried tomatoes for thicker

TOPPINGS:
Cut up vegetables of color such as yellow bell pepper, grape tomatoes. Marinate mushrooms and red onion in Barb’s best salad dressing then drain before putting on the pizza, add black olives, grated cauliflower looks like cheese! Get creative


Basil Pesto (Optional Marinara Sauce for Zucchini)
Pulse Chop in processor ½ C soft sun dried tomatoes
Remove above from processor and process
1 Cup Ground Cashews or Pine Nuts
1/3 C Chopped Basil
1 clove Minced Garlic
1 tsp. Celtic Salt
½ of a Lemon’s Juice (use small lemons, they are sweeter)
2 tbs water, blend until creamy
1 T Olive Oil
Add the sundried tomatoes then add all this to the zucchini just a few minutes prior to serving.


Red Pepper Curry - Blend all in a food processor or Vitamix
2 red peppers
1 clove garlic
¼ C sesame seed
1 Tsp Curry
Pinch cayenne
Pinch of celtic or himalyan salt
½ lemon juiced
1 C pine nuts
1 T Nutritional Yeast (optional but very good!)

Garlic Chips
2 Jicama (like an apple/potato) sliced thin ¼ inch at the most
(I used the 3M slicer on the Food Processor)
1 Red, orange or yellow pepper chopped
1 Roma tomato or equivalent chopped
4 clove of garlic or more squashed/minced
1 tsp Celtic or Himalyan salt or more to taste
2 T Olive oil
3 T chopped fresh Oregano or Basil
Add the last 5 ingredients to food processor and blend until chunky/smooth
Spread on top of Jicama slices and dehydrate on mesh trays for 5 -10 hours until crispy.



Barb’s Best Salad Dressing
This is a basic recipe that can be modified many ways using different oils, spices and sweeteners.
In a jar with a lid
1 Cup of Olive oil
1/2 Cup Apple Cider Vinegar or Lemon Juice
1/3 Cup Maple Syrup or Honey or Xylitol
1 T celtic or himalayan salt
1 T dried spice or spice blend
1 T dried onions (optional)
1 dash cayenne (optional)
Shake , taste, adjust seasoning, taste!