Raw – Starters

Fresh Tomatoes with Mozzarella

4 firm, large, very ripe organic tomatoes
½ pound sliced fresh Buffalo mozzarella cheese
½ cup slivered fresh basil, or 2 teaspoons dried basil

Classic Vinaigrette:

2 Tbsp. red wine vinegar
3 Tbsp. pure-pressed extra virgin olive oil
Freshly ground black pepper, to taste

Thinly slice tomatoes and arrange on plates, alternating with mozzarella slices.  Sprinkle with fresh basil.  In a small bowl, using a fork, whisk all the ingredients of Classic Vinaigrette together until well blended. Spoon Classic Vinaigrette over salad.  Refrigerate 1 hour before serving.

Cottage Cheese Salad with Chopped Vegetables

4 cups mixed salad greens
2 finely diced organic carrots
3 finely chopped scallions
1 finely chopped red bell pepper
3 finely chopped celery stalks
1 Tbsp. minced fresh parsley
1 Tbsp. minced fresh chives            
2 cups whole cottage cheese
Freshly ground black pepper, to taste

In a medium bowl, using a fork, mix all ingredients, except salad greens, with cottage cheese.  Line 4 individual plates with mixed salad greens.  Mound the cottage cheese salad on top.  Serve immediately.

Italian Sun-Dried Tomato Flax Crackers – (Makes about 80-100 crackers)

4 cups flax seeds, soaked
2 cups sun-dried tomatoes, soaked and blended
2 Tbsp. Italian seasoning
1 bunch fresh parsley, blended with the sun-dried tomatoes
1 Tbsp. Olive oil
1 teaspoon Himalayan crystal salt
1 teaspoon cayenne pepper

Combine all ingredients in a large mixing bowl and mix well.  Spread mixture approximately ¼ inches thick on dehydrator trays with a Teflex sheet.  Using a trowel or an egg-flipper will help in the spreading of the flax seeds.  Dehydrate at 145 degrees F for 2-3 hours, then turn over, remove Teflex, and continue dehydrating for 6-8 hours at 115 degrees F, or until desired moisture is obtained.  Store in glass containers.

Raw Asparagus Salad with Dijon Vinaigrette

1 large bunch fresh asparagus (about 2 ½ pounds)
½ head of green-leaf lettuce, washed and dried

Dijon Vinaigrette Dressing:
½ Tbsp. lime juice or wine vinegar
1 Tbsp. pure-pressed extra virgin olive oil
1 Tbsp. purified water
½ clove garlic, crushed
1 teaspoon shallots, minced
1 teaspoon Dijon-style prepared mustard
1/8 teaspoon powdered dry mustard (Colman’s ®)
¼ teaspoon Himalayan Crystal salt
Freshly ground black pepper

Prepare dressing and set aside.  Wash and trim bottom ends of asparagus.  Remove skins with a potato peeler, beginning halfway down stalk to ends.  Marinate asparagus in dressing for 1 to 2 hours in an airtight container in the refrigerator.  Serve asparagus chilled, on a bed of green-leaf lettuce.

Spinach Salad with Avocado and Mushrooms

1 pound fresh spinach leaves, washed, dried and torn into bite-size pieces
2 ripe avocados, peeled, diced and sprinkled with the juice of a ½ of a fresh lemon
8 ounces thinly sliced brown or white mushrooms
¼ cup diced scallions
Garlic Dijon Vinaigrette

In a large serving bowl, toss all ingredients gently with Garlic Dijon Vinaigrette and serve immediately.

Spinach Hummus

1 bunch spinach equal to about 1 cup cooked spinach, well drained and chopped; or 8 ounces packaged frozen spinach, thawed, drained and chopped.
2 cups garbanzo beans, cooked
½ cup sesame tahini
3 cloves garlic, mashed
½ cup fresh lemon juice
1 Tbsp. fresh flaxseed oil
¼ cup pure-pressed extra virgin olive oil
½ teaspoon ground cumin
Dash of cayenne pepper, to taste
Paprika dash

In a food processor, combine drained beans with garlic, spinach, lemon juice, sesame tahini, olive oil, water, cumin and cayenne pepper until well blended.  Taste, and adjust seasonings, adding more lemon juice if desired.  Place dip in a medium serving bowl and sprinkle with paprika and serve with cut-up raw vegetables and/or flax crackers.

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