ZIPPY SALAD

This is probably Phil's favorite "raw" recipe. I love it too but not like he does. He will eat it for days so I always make a lot. Zippy Salad—Lynne Snyder


3-4 diced tomatoes (I used roma)
3 cups frozen corn OR fresh corn, cut off the cob
1 cup chopped celery
1 chopped red bell pepper
1 large cucumber, peeled and chopped OR 1 small jicama, peeled and diced
¼ cup chopped onion or 1 Tbs. dried onion

Dressing:
¼ cup (total) mixture of Olive oil
and Safflower oil
1/3 cup lime juice
8 sundried tomatoes (in oil), chopped
1 garlic clove, pressed
¼ to ½ tsp crushed red pepper flakes
1½ tsp. salt
½ tsp. cumin
1 tsp. dry basil OR use fresh basil, julienned
¼ tsp Italian seasoning or oregano
¼ tsp. dill weed

Mix salad ingredients together set aside. Mix dressing ingredients together, pour over salad, mix well.

CRUNCHY, SWEET AND SAVORY SALAD

This was adapted from a recipe from Juliano, (THE UNCOOK BOOK). He owns a raw restaurant called "Juliano's Raw" in Santa Monica, California.

NOTE: It makes a LOT, way too much for normal consumption. Cut it in half or even in fourth.

1 red bell pepper, julienned

1 yellow or orange bell pepper, julienned

1 large carrot, julienned

1 large yam or 2 medium, sliced and julienned

1/2 cup quartered walnuts

1/2 cup cashews

2 large apples, peeled, sliced thin and cut in half--I used Fuji

1 cup dried cranberries

1 bunch chopped green onions, including most of the tops

1/2-1 jalapeno, minced--I forgot to do this

1 cup--or to taste--fresh squeezed orange juice

1/4 to 1/2 cup--or to taste--maple syrup--start with lower measurement

1/4 cup--or to taste--fresh squeezed lemon juice

4-6 cloves garlic, pressed

2-3 Tbs. olive oil

2-3 Tbs. balsamic vinegar

2-3 Tbs. Nama Shoyu OR soy sauce

1 tsp-1 Tbs. freshly grated ginger--more if you are crazy about ginger.

Mix the first set of ingredients together. Mix the second set of ingredients together and taste, adjust to suit your taste. Pour over fruit and veggies and mix well.

STRAWBERRIES ROMANOFF WITH CASHEW CREAM—Lynne Snyder

1 pound sliced strawberries

2 OPTIONS:

1st option
¼-1/3 cup orange juice
½ tsp. orange zest
2-3 Tb. agave syrup
pinch or 2 of cinnamon

2nd option:

4 Tbs. agave
1 ½ Tbs. balsamic

Pour all ingredients over strawberries; refrigerate for an hour or more (unless you can’t wait—like us). Top with cashew cream.


CASHEW CREAM

1 cup cashews, soaked
½ cup dates. packed, soaked
¼ cup maple syrup
2-6 Tbs. water
1 tsp. vanilla
1/8 to ¼ tsp. butter flavor
Pinch salt

Blend well, add water by tablespoons until desired consistency. Refrigerate.

“SAUTÉED” MUSHROOM AND AVOCADO SANDWICHES—Lynne Snyder

Flax seed crackers, spread with Heavenly Dip and sliced avocado and “Sautéed” mushrooms

“Sautéed” mushrooms
1 pound sliced mushrooms
1/3 cup olive oil
¼ cup. nama shoyu
2-4 cloves garlic, pressed

Mix olive oil, nama shoyu and garlic with sliced mushrooms. Let them sit for thirty minutes. Place on teflex sheets with three chopsticks under each edge if it is really juicy—mine is; I don’t want juice dripping off. This makes a shallow bowl and holds in the juice.
Dehydrate about 4 hours.

PHIL'S TOMATO JUICE--Phil Snyder

Phil's latest drink is tomato juice which is really tasty. It's thick and looks weird but the taste is worth all the weirdness. I love it.

1/2 to 2/3 of blender full of tomatoes
3 stalks celery
1/4 of a small onion
1 clove garlic
sprinkle of cayenne pepper, probably 1/8th tsp. or less
1/2 to 3/4 tsp. salt
1/2 Tbs. Braggs Liquid Aminos
1 Tbs. olive oil
2 tsp.balsamic vinegar, or to taste
add water to desired consistency, one to two cups

Blend. Mmm. Good.

V-16 Juice—Phil Snyder

Phil makes this or a variation often. It is really good.

2 tomatoes
1 celery stalk
1 kale leaf
1 red Swiss chard leaf
1 handful spinach
¼- ½ handful parsley
¼ lemon
1 carrot
¾ tsp. sea salt
1 Tbs. Nama Shoyu (or soy sauce)
1 Tbs. Olive oil
2 green onions
4 inches cucumber
1 garlic clove
1 cup water
8 ice cubes
2 tsp. maple syrup
cayenne pepper to taste

Blend well.

FLAX SEED CRACKERS—made with fresh ingredients--Lynne Snyder

2 cups flax seeds
1 cup buckwheat, hulled
3 large carrots
1 red bell pepper
3 stalks celery, cut into 1-inch pieces
1 large piece cabbage
5 cloves garlic
1 medium red onion
3 large tomatoes
1 tsp. Real Salt®
¼ cup. chili powder
4-5 cups water

Put flax seeds and buckwheat in fine strainer and rinse well with water, put in large bowl. Puree tomatoes, salt, garlic and chili powder in the food processor and add to flax/buckwheat. Put remaining veggies in food processor and process until still a bit chunky. Add to rest of ingredients. Add water, the flax and buckwheat will absorb it gradually so you may need to add up to the full amount. Let sit for about ten hours—overnight is fine. Adjust water, if it’s too soupy add more flax and buckwheat and let it absorb for an hour or so.

Spread 4 cups mixture evenly on teflex sheet, score with a knife and dehydrate at 105 ° for at least 10-12 hours, maybe longer. Peel off teflex sheet and turn onto dehydrator tray. Continue dehydrating until completely dry.