I like to add a couple of sun-dried tomatoes, cucumbers, sprouts, shredded beets and some arugula and have myself an open-faced sandwich. I also like it with fresh dill and topped with with cashew cheese, avocado, cucumber, tomato and sprouts. So good! Make a thick puree of fruit or berries and you’ll have yourself a raw version of a PB&J! You can also add cinnamon and apple to make a breakfast “toast”. Simply dehydrate it a little longer to make the bread crispier.

When eating a low fat diet, you can still enjoy things like raw bread. Just make sure you track your nutrients to keep your fat intake low. As long as you don’t have any other fats throughout the day, 1 or 2 pieces of bread will be fine.

Ingredients:

• 1 cup soaked and drained cashews (soak for at least 4 hours)
• 3 tablespoons of filtered water
• 1/3 cup whole flax seeds
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds
• 1/4 cup hemp seeds
• 1/4 cup fresh dill (or your favorite herb)

Directions:

In a food processor, mix the water and cashews until it is a paste. Transfer the cashew paste into a large bowl and add the remaining ingredients. Mix well. The batter should be thick.

Place the mixture onto parchment paper or Teflex sheets and place in the dehydrator for 8 hours at 115 degrees Fahrenheit. Flip the bread after 4 hours. When you flip it remove, the parchment paper and place directly onto the dehydrator screens.

Finally, remove from the dehydrator, cut into squares, eat and enjoy!

Keep this bread in the refrigerator and use within a few days. This recipe makes about 5 – 6 slices.

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The soup base has a sweet and tangy flavor. That’s from the blend of fresh pineapple mixed with the apple cider vinegar. You can always add more or less pineapple and vinegar depending on if you want it sweeter or tangier. I used 3/4 cup of fresh pineapple and 1 tablespoon of apple cider vinegar and it was perfect.

This makes one serving, but can easily be doubled.

Ingredients:

1 cup cucumber
3 tablespoons shelled raw hemp seeds (I like Manitoba Harvest, you can find them online or in most health food stores.)
2 small vine tomatoes
3/4 cup fresh pineapple
1/4 cup fresh parsley
1 tablespoon fresh dill, chopped
1 tablespoon apple cider vinegar

Directions:

In a blender, blend the tomato, pineapple, 1/2 cucumber, parsley, dill and vinegar until creamy. Next finely chop the remaining 1/2 cucumber. Right before you serve add the hemp seeds and cucumber to the soup and give it a stir. Now grab a spoon and enjoy!

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There are two variations of this recipe. Creamy bruschetta is made with mashed avocado while the light bruschetta uses olive oil. The creamy bruschetta is featured in the photo to your right.

Creamy Pasta Bruschetta

• 2 large organic zucchini
• 8 organic Campari tomatoes (2 plum or 1 small tomato)
• 2 thin slice of organic red onion
• 6-10 sprigs of fresh organic dill, basil, oregano or the herb of your choice
• 1/4-1/2 avocado

Using a julienne, spiral slicer, or cheese grater, turn the zucchini into “noodles,” and then place them on a large plate or in a bowl. Carefully massage the avocado into the noodles with your hands so that there are almost no chunks of avocado left. The mashed avocado should coat most of the noodles.

Next, chop the tomatoes into small cubes and finely chop the onion. Sprinkle the tomatoes and onions on top of the noodles. Garnish with fresh or dried herbs. I love using dill in this recipe, but basil and/or oregano work just as well.

Light Pasta Bruschetta

• 2 large organic zucchini
• 8 organic Campari tomatoes (2 plum or 1 small tomato)
• 2 thin slice of organic red onion
• Juice from ½ lime or lemon
• 5-10 sprigs of fresh organic dill, basil, oregano or the herb of your choice
• 2 tablespoon cold pressed, extra virgin olive oil
• 2 tablespoon of shelled hemp seeds

Turn the zucchini into “noodles” using a julienne or spiral slicer and then place them on a large plate or in a bowl. Add one tablespoon of olive oil over the top of the noodles and lightly toss with a fork to spread the oil through the noodles.

Next, chop the tomato into small cubes and finely chop the onion. Sprinkle them on top of the noodles. Garnish with fresh or dried herbs and sprinkle a tablespoon of shelled hemp seeds over the top.

Grab a fork and enjoy!

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Banana-Orange-Pineapple with Cinnamon Smoothie Recipe

• 2 organic bananas, peeled
• 1/2 cup pineapple
• 1 large orange, peeled
• 1 organic carrot
• 1 mango, pitted and peeled
• 1 tablespoon of ground cinnamon
• 1 Campari tomato
• 1 to 2 cups organic kale, chopped *
• 1 cup organic, fresh spinach, chopped *
• 4 to 6 ounces filtered water

Add all the ingredients except for the kale to your blender, (I use a Blendtec) and hit the “pulse” button a few times. Next, add the kale and blend on high for 30 seconds or until the smoothie is creamy. You can add a scoop of hemp or rice protein powder if you want.

* You can use any leafy green in this recipe. It’s a great recipe to hide bitter greens like dandelion and kale.

Nutrition Information

Calories: 497
Fat: 2g
Protein: 8g
Carbohydrates: 126g
Calcium: 22% RDA (Recommended Daily Allowance)
Iron: 17% RDA
Vitamin A: 573% RDA
Vitamin C: 389% RDA

This smoothie is also a rich source of folate and other B vitamins, vitamin K, copper, magnesium, and potassium.

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If you only eat a couple of these it’ll fit right into your low fat diet. If you want to eat a few more, omit the cashew cheese and make a tomato sauce instead.

The Pizza Crust and Sauce

This pizza crust uses about 1/2 large eggplant and makes about 8-9 mini pizzas. It’s enough for two servings.

Ingredients:

– 1/2 large eggplant
– 1 mushroom
– 1/4 cup red onion
– 1 garlic clove
– 3 sprigs fresh dill
– 4 Campari tomatoes (or 2 plum tomatoes)

Directions:

The first step is to make the crust by removing the skin from the eggplant and slicing 10 pieces about 1/8 inch thick using a knife or a mandolin slicer. Next, mix all the other ingredients except for the eggplant together in a blender or small food processor and process until smooth. Place the eggplant slices in a large bowl (you can overlap them) and pour the mix over them. Make sure both sides of the eggplant have sauce on them. Marinate in the refrigerator for about one hour.

After the eggplant has marinated, remove the the slices from the refrigerator and place them in the dehydrator on teflex sheets or parchment paper and set to 115 degrees Fahrenheit. Be sure to cover the entire surface of the eggplant with the marinade sauce. Save a little of the sauce for applying it to the other side later. Dehydrate for one hour. Flip the eggplant crust over and add the rest of the sauce to the other side and dehydrate for another 6 hours. You’ll want to rotate the trays after about 4 hours so they dehydrate evenly.

The crust is done when it is crispy. If you’re not going to eat it right away, make sure you put it into the refrigerator so that it stays crispy, otherwise, the crust will be slightly leathery, which isn’t bad at all and you might prefer it this way.

The Pizza “Cheese”

This is a cashew nut-based cheese. It’s easier to make up a batch than to only make two servings for this recipe. You can store the rest of it in the refrigerator to use when you make more pizzas or other raw meals within the next 3 days.

Ingredients:

– 1 cup soaked cashews
– 1/3 cup filtered water
– dash of salt
– 2 tablespoons cold pressed, extra virgin olive oil
– juice from one limes

Directions:

Soak the cashews for 8 hours. Put all the ingredients in the food processor except for the water. Mix for a couple of seconds, then begin adding the water. Start with half of the water, blend, then test the consistency. You don’t want to add too much water and make the cheese too runny. I consider my cheese done when it is just creamy enough that when I put some on a spoon and turn it sideways, it slowly falls off. You can make it as creamy, smooth, thick or thin as you want. Add more water to make it thinner and creamier, less water to make it thicker with more body.

If you will not be eating it right away, make it extra creamy as it will thicken up in the refrigerator.

Assembling The Pizza

You can add any toppings you like, but I typically start by spreading a thin layer of cashew cheese on the eggplant crust, then add a couple of thinly sliced pieces of avocado. Add a layer of thinly sliced mushrooms and top it off with a sun-dried tomato.

Eat and enjoy!

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Ingredients:

• 1 raw, untoasted nori sheet
• 1/2 avocado
• 1-2 sprigs of fresh dill
• 1/4-1/2 raw zucchini
• 1 handful of sprouts (alfalfa, sunflower, etc…)
• 1 small tomato
• 1 tablespoon of dulse flakes

Directions:

Cut the avocado and tomato into slices. Cut the zucchini into long strands using a knife or julienne slicer.

Next, roll out the nori sheet on a sushi mat or a flat surface. Lightly spray the nori sheet with water to soften it and make it sticky. Lay down a thin layer of alfalfa sprouts covering the top 3/4 of the nori sheet, leaving about 2 inches uncovered. Then add the sliced tomato, zucchini and fresh dill. Add the avocado slices last. If desired, sprinkle a small amount of dulse flakes over the avocado for a salty, seafood flavor rich in minerals.

Gently roll the nori sheet, pressing it together with your fingers. Lightly spray the bottom 2 inches of the nori with water to make it sticky and finish rolling it. Give the entire roll a gentle squeeze to ensure the nori has stuck to itself all the way around. Try to keep the roll nice and tight as you roll it.

Let the roll set for a moment. Then, with a sharp knife, cut the nori roll into one-inch sections. Now it’s time to enjoy this delicious, raw taste of the sea!

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This recipe is great for detoxing or weight loss. Pears are full of fiber and help keep you feeling fuller longer, while citrus fruit and leafy greens are two of the best detoxify foods.

Orange Pear Green Smoothie Recipe

• 1 orange, peeled
• 1 pear, cored
• 1 head green leaf lettuce (not Romaine or Iceburg)
• 5 sprigs of fresh dill
• 6 ounces of water

• Add all the ingredients except for the greens to your blender and hit the “pulse” button a few times. Next, add the greens and blend on high for 30 seconds or until the smoothie is creamy.

  Nutrition Information

  Calories: 212
  Fat: 1.4 gram
  Protein: 6.8 grams
  Carbohydrates: 51.1 grams
  Calcium: 19% Recommended Daily Allowance (RDA)
  Iron: 20% RDA
  Vitamin A: 540% RDA
  Vitamin C: 236% RDA

  Green leaf lettuce in this recipe is also an excellent source of vitamin K (781% RDA), thiamine, riboflavin, niacin, vitamin B6, folate, magnesium, phosphorus, potassium and manganese. Vitamin E, copper, zinc, sodium and selenium are also present.

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