Cashew 'cheese' & almond-moong spread on flax-seed crackers

Snack time!

Crackers:

- half a cup of flax seeds

- half a cup of sunflower seeds

- 1 tsp of ginger powder

- 2 tsp of lime juice

- 1 cup of water

Mix all together and form small round crackers, place in the dehydrator over night or buy Flax Snax form GoRaw :)

Cashew 'cheese':

- half a cup of cashews

- 1 lemon (juice it)

- 1 tbsp of hemp seeds

- 3 tbsp of olive oil

- himalayan salt (pink salt)

- 1/3 cup of water

Soak cashews for at least 20 min, drain the water. Blend cashews, olive oil, lemon juice, hemp seeds and salt together in the food processor, when smooth add water and mix it for few more minutes until creamy.

Almond-Moong spread:

- 10 almonds

- half a cup of sprouted moong dal

- half a lemon (juice it)

- himalayan salt (pink salt)

- 3 tbsp of olive oil

Mix all together in the Vitamix or blender until smooth.

Avocado Chocolate Mousse

Chocolate mousse made of avocados? Why not?

I learned how to make this amazing dessert from my dear friend Trami Ngo few years ago, when we cooked together for the Art of Living Silence course in L.A. Since then I simplified it a little.

- 1 ripe avocado

- 3 tbsp of raw cacao

- half a cup of maple syrup

- 1 orange (juice it)

- 1 tsp of vanilla extract

Puree avocado until smooth; add cacao, maple syrup, orange juice and vanilla extract and mix it until creamy. Decorate with fresh berries and mint. Enjoy!

Raw Zucchini Pasta

Tastes wonderful and doesn't make you feel tired or heavy...

Pasta:

- 1 zucchini (that's it!)

Use a spiral slicer to make pasta. I used Sprirooli Spiral 3-in-1 slicer

Mushroom & tomato sauce:

- 1 tomato

- 5 mushrooms

- small fresh ginger

- garlic clove (optional)

- 3 tbsp of olive oil

- fresh basil

- Celtic sea salt

Mix all together in the food processor or Vitamix.

Tomatoes:

- 1 tomato

- salt

- black pepper

Dice tomato, add salt and pepper.

Cashew 'cheese':

- half a cup of cashews

- 1 lemon (juice it)

- 1 tbsp of hemp seeds

- 3 tbsp of olive oil

- Celtic sea salt

- 1/3 cup of water

Soak cashews for at least 20 min, drain the water. Blend cashews, olive oil, lemon juice, hemp seeds and salt together in the food processor, when smooth add water and mix it for few more minutes until creamy.

Place pasta on the plate (can be on an arugula or romaine lettuce), cover with mushroom & tomato sauce, add tomatoes and cashew 'cheese', decorate with fresh basil or parsley. Enjoy!

Vegan, gluten-free, soy-free, delicious, raw foods!