Guacamole

Ripe avocado, peeled, pitted, and mashed

Fresh tomato, diced

Fresh cilantro, chopped finely

Sea salt, to taste

Optional:

Fresh lemon and/or lime juice, to taste

Chili powder, to taste

Red onion, diced finely

Directions: In a mixing bowl, combine ingredients in
quantities desired. Serve with fresh vegetables (bell
peppers, carrots, celery, sugar snap peas, cucumber,
zucchini, green onion, eggplant) cut into strips, and
flax crackers (available from good health food stores
and raw food suppliers, or, if you have a food
dehydrator, you can make your own using recipes from a
raw food recipe book or website).

Note: For family/guests, you can substitute their
favorite corn chips or crackers for flax crackers.

Hummus

Serves 4-6

3 cups sprouted raw garbanzo beans (chickpeas)

½ cup raw tahini (sesame seed) paste

½ cup fresh lemon juice

1-2 large cloves fresh garlic, minced

½ tsp. cumin

½ tsp. cayenne

1 tsp. oregano

1 tsp. paprika

Bragg™ Liquid Aminos or sea salt, to taste

Optional:

Add ¼ cup toasted sesame seeds.

Substitute cooked garbanzo beans, or organic canned
garbanzo beans, for sprouted raw garbanzo beans.

Use roasted garlic cloves.

Add roasted red bell pepper to make Roasted Red Pepper
Hummus.

Directions: Thoroughly blend all ingredients. Serve with
fresh vegetables (bell peppers, carrots, celery, sugar
snap peas, cucumber, zucchini, green onion, eggplant)
cut into strips, and flax crackers (available from good
health food stores and raw food suppliers, or, if you
have a food dehydrator, you can make your own using
recipes from a raw food recipe book or website).

Note: For family/guests, you can substitute their
favorite corn chips or crackers for flax crackers.

Curried Carrot Dip

See Curried Carrot Dressing, under Homemade Dressings.

Cilantro Garlic Aoli 

Serves 2

1 packet organic non-GMO soft Silken tofu

2 Tbs. fresh garlic, minced

1 Tbs. fresh lemon juice

1/3 cup fresh cilantro

Dash sea salt, to taste

Directions: Thoroughly blend all ingredients. Serve on
your choice of lightly steamed vegetables, or on Mixed
Greens Salad, or in Garden Wraps.

Pesto Pasta Sauce

Can also be adapted into Pesto Dip for raw vegetable
sticks, or Pesto Spread for Garden Wraps and Open-Faced
Sandwiches.

See note below on raw noodles.

Serves 4

½ cup soaked raw almonds

2 cups fresh parsley (stems removed)

2 cloves fresh garlic, minced

2 scallions (green onions), chopped

¼ cup fresh basil (stems removed)

½ cup extra virgin olive oil

Bragg™ Liquid Aminos or sea salt, to taste

Water, as needed

Toppings of choice (see directions)

Optional: Make into a dip (for vegetable sticks) or
spread (for Garden Wraps and Open-Faced Sandwiches) by
blending in less water.

Directions: Thoroughly blend all ingredients, gradually
adding water until reach desired consistency. Serve with
cooked buckwheat noodles or cooked brown rice pasta
(available from health food stores). Top pasta with your
choice of a little grated almond cheese, chopped
scallions (green onions), diced tomatoes, and/or finely
diced bell peppers.

Note: If you don’t want to eat cooked buckwheat noodles
or cooked brown rice pasta, you can replace with raw pasta
noodles (very thinly sliced fresh red or green cabbage,
rubbed one hour before serving with a little sea salt to soften).

Note: For family/guests, you can also top pasta with
grilled chicken slices and/or their choice of grated
cheese e.g. fresh parmesan.