By:  rawguru

Dinner Menu

Curry Kale Salad
Serves 1-2 raw food people or 4-5 cooked food people

Dressing
4 tbs. Olive oil
2 tbs. Nama Shoyu or 1 tbs. South River Miso
1 ? tbs. lemon juice
1 ? tsp. fresh curry powder
1 tsp. Cayenne powder
3 cloves fresh garlic (with skin on)
1 tsp. fresh ginger (leave skin on)
2-4 dates

How to: Blend everything in the Vitamix or any other high-speed blender. Add water to thin it out if needed. Keep refrigerated until ready to use.

Salad
1 bunch dinosaur kale

How to: Get the kale, roll it up and chop it into thin strips. Place the kale in a salad bowl and dress up the salad with as much dressing, as you like. If using fresh tender kale, eat right away, if using mature kale, marinate this salad in the fridge for 1-2 hrs. Enjoy!

Taco shells and fillings
Makes about 30-40 small taco shells

2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sprouted sunflower seeds
2 tbs. minced sweet onion
3 tsp. minced garlic (with the skin)
1 tsp. chili powder
1 tsp. cayenne powder
1 tsp. cumin powder
2 tbs. poppy seeds
Celtic sea salt to taste

How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin _layer_ of the taco batter on Teflex sheets. Dehydrate at 105?F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.

Guacamole Salsa
1 avocado, diced
1 tbs. minced red onion
4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)
1 tbs. lemon or lime juice
? clove minced garlic
1 tsp. cayenne powder
1-2 pinch Celtic sea salt

How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.

?Refried Beans?
1 cup sprouted sunflower seeds
3 tbs. tahini (sesame seed butter)
1 clove fresh garlic (with skin attached)
2 tsp. lemon juice
3 tsp. minced sweet onion
2 tsp. chili powder or 1 tsp. cayenne
1 tsp. cumin powder
1-2 dates
Celtic sea salt to taste

How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.

To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the ?refried beans? into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!

Chocolate Chip Cookies
**Warning** these cookies are addicting, eat with caution and extra enzymes.

Chocolate Chips
1 cup tahini
1 cup agave nectar or ? cup and 1 tbs. raisons
? cup mesquite pod meal
? cup peeled raw cacao beans (ground fine)
1 tsp. sun dried vanilla bean (seeds only) or 1 tsp. non-alcoholic vanilla extract
Pinch of Celtic sea salt

How to: Combine everything together till smooth. Let this mixture refrigerate for 1 hour. Now spoon this mixture into a hefty zip lock bag and cut one of the bottom sides. You will use this as a pastry bag. Take out the dehydrator tray and pipe ?chips?. Pipe on more dehydrator trays. Now place the trays in the dehydrator and dehydrate at 105?F for 20 hours or until dry. Store these chips in an airtight container. These go great as a snack.

Chocolate Chip Cookies
1 cup soaked, dehydrated, ground almonds
2 tbs. ground golden flax seeds
4 tbs. coconut oil
2 tbs. honey or 3-4 tbs. agave nectar
1 tsp. vanilla extract (optional)
? cup chocolate chips
Pinch of Celtic sea salt
? cup chopped nuts (walnuts, pistachios, etc.)

How to: In a food processor combine everything except the walnuts and the chocolate chips. Now, fold in the chips and walnuts. Stir till combined. Refrigerate this mixture for 1 hour. Take 1 heaping tbs. of the batter and make it into a cookie shape, continue this method until all the batter is used. Dehydrate cookies at 110?F for 12-18 hours or until hard on the outside and moist inside. Serve warm right out of the dehydrator with ice cream!

Soft Serve Ice Cream
"David loved this ice cream!"

1 cup coconut water
1 cup almond milk
1 cup chopped young coconut meat
2 tbs. natures first law coconut oil
? cup agave nectar
? cup chopped soaked dates
Seeds from ? sun dried vanilla bean
2 pinches of salt

How to: Blend everything till smooth. Pour batter in ice cube trays and freeze until frozen. Using a Champion juicer with the blank attachment, feed the juicer the frozen ice cream cubes. Watch how it transforms into soft serve ice cream! Decorate with chopped nuts and caramel sauce.

Caramel Sauce
3 tbs. truly raw cashews or macadamia nuts
3 tbs. almond milk
1 tbs. honey
1 tbs. agave nectar
2 tbs. chopped dates

How to: Blend everything in a high-speed blender. Strain the sauce through a sieve. Keep refrigerated until ready to use.