http://www.living-foods.com/

Some raw recipe sites:
http://www.rawfoodinfo.com/home/home_a.html
http://www.rawfoods.com/recipes/
http://www.rawguru.com/raw-food-recipes.html
http://www.welikeitraw.com/rawfood/recipes/index.html
http://www.rawbc.org/raw_recipes.html

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Sweet’n Crunchy Zucchini Chips

by David Klein

1. Slice Zucchini into 1/4 inch "chips"

2. Dry the chips in a food dehydrator. (105 degrees recommended)

3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads.

South of the border Corn Chips
Bobbi Clinger

4 c. sweet corn, fresh or frozen
1/2 t. garlic powder(opt)
1 t. chili powder(opt)
1 t. tomato powder(opt)

Chop corn in food processor w/ "s" blade until fine.

Add choice of seasonings "to taste" and process til combined.

On dehydrator tray, spread about 1/8" thick.

Score diagonally left to right, then across right to left into triangles, or preferred shape.

Dehydrate about 5 hours, or to desired texture. T

hese are super, and helpful for those with a previous "chip" tooth!

Zucchini Rolls

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.

Stone Sushi Alpha-Quadrant Empire of Universal Signals
by Rev. Benjamin S. Blankenship

This is an easy recipe that I accidentally I invented because I was really hungry and had no food (or so I thought). I dug through my refrigerator and cupboards and started cutting stuff up and this is what I got. Most of these ingredients can be substituted with whatever you have left in your fridge/pantry as long as you maintain some sort of balance between hard and soft, sweet and bitter, etc. It looks weird on paper, but this is one of the finest meals I’ve ever had…

1/4 bell pepper (not green), julienned
1/2 teaspoon fresh jalepeno, julienned
1/2 avocado cut into thin strips/wedges
a few sprigs cilantro
3 marinated sun-dried tomatoes cut into strips
1 sheet nori (dried seaweed)
a bit of pickled ginger cut into small strips
2 tablespoons nama shoyu (cold processed organic soy sauce)
rice vinegar (optional)

CUT the nori with scissors into 1" wide strips and then cut them in half so you have a bunch of 1"x4" strips. Keep them dry until you’re ready to use them.
Place one (shiny side down) on a dry surface and place
a piece of bell pepper across it near the bottom so it forms an upside-down crucifix (this is not an antichrist meal, it just works best like this)then pile on the avocado, sun-dried tomato, pickled ginger, or what-have-you in the same fashion. Stick a SMALL chunk of jalepeno in there somewhere. Place a small sprig of cilantro (this is VERY important) so that it may stick out once it’s rolled up. Now just tightly roll it up away from you and seal it with a nama shoyu moistened finger and place on a platter seam down. After you use up all the nori, you might have some scraps left over which you can make into a good little side salad sprinkled with rice vinegar. Pour the nama shoyu into a small, shallow cup or bowl and you’re all set.

Tomato cups
by Sherrie

Tomato Cups
6 medium tomatoes
1/2small cucumber
2 sticks celery
2 spring onoins
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds

1 tablespoon lemon juice
1 tablespoon olive oil (optional)
celtic salt to taste (optional)

makes 12

cut tomatoes in half scoop out centre
add tomato pulp to the other ingredients
finely chop all ingredients ,mix well and
fill tomato halves, great for a side dish
or for finger food use cherry or small tomatoes.

Sushi Rolls
by Sherrie

Sushi .
sheets seaweed (nori – dried not roasted)
grated carrot
avocado
cucumber
nama shoyu (unpasturized soy sauce)
sliced cucumber in thin lengths
lie on seaweed then put grated carrot
use quarter avocado then slice in half
lie next to cucumber sprinkle with
tamari and roll up ,they are so yummy
you won’t even miss the rice !
can also add a lettuce leaf or two !

Webmasters note: I usually make similiar rolls, but liberally sprinkle dulse flakes instead of the nama shoyu. I also sometimes add sprouts.

Lettuce Wraps
INGREDIENTS:
2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
kernels from one ear raw organic corn
2 tsp fresh lime juice
6-8 large romaine lettuce leaves
PREPARAT

You could raw peanut butter, but not peanut butter made from roasted peanuts. Raw nut butters are better tasting anyway :)