Alice’s Lentil Salad

Unfortunately I don’t have a picture for this one, but as soon as I make it again, I will put it up.

Dressing (Can be used on other salads as well)

1/3 c. E.V. Olive Oil
1/4 c. Apple Cider Vinegar (I prefer Braggs brand)
1/2 tsp dried oregano
1/4 tsp dried mint
1/4 tsp smoked paprika (you can find this @Ralphs or Whole Foods)
1/4 tsp tumeric
1/2 tsp cumin
1 clove crushed garlic
1/2 tsp sea salt
pinch of black pepper


1 package pre-cooked lentils from Trader Joes
1 tomato (finely chopped)
1 persian cucumber (finely chopped)
1/2 yellow bell pepper (finely chopped)
bunch fresh cilantro chopped
1-2 green onions chopped

I use the Vidalia Chopper to chop all the veggies really fine. You can find it at Beth Bath and Beyond.  Just mix all the ingredients together pour the dressing over the  salad and let marinade for a few minutes to really let the flavors mix together.

You can have this in in a lettuce leaf topped with chopped or mashed avocado’s. Soo yummy, really worth making this one!


Curried Mushrooms

Curried Mushrooms (raw)

2 large portobello muchrooms cut into cubes

about 1/2 c. chopped fresh cilantro


1/4-1/2 c. olive oil

1 tbs. umeboshi paste

1 tsp. cumin

1/2 tsp. ground coriander

1/2 tsp. garlic powder

1/2-1 tsp. garam masala

1/2 tsp. tumeric

1 Tbs. Nama Shoyu

This marinade will seem very salty at first, but once the mushrooms have marinated in it for a few hours, the taste will mellow out.

Mix the marinade ingredients together and pour it over the mushrooms and cilantro and refrigerate either overnight or at least 2 hours. Serve it over baby greens and tomatoes with some flax crackers.

You can also dehydrate the leftovers and use it as topping on salads.

Raw Pumpkin Cheesecake

Raw Pumpkin "Cheesecake"

So I’ve been experimenting with different recipes for a raw pumpkin cheesecake, and I think I’ve come up with a winner. Let me know your thoughts.



1 Cups Pecans

1/3 Cup Raisins

1/2 tsp agave

Pinch of Sea Salt


4 Soft Dates, pitted and packed

1/4 Cup Agave

1/4 Cup Lemon Juice

1/2 Cups Cashews, soaked

1/2 Cup Young Coconut Meat

1 Tablespoon Pumpkin Pie Spice

1/2 Cup Coconut Oil, warmed to liquid

1 1/2 to 2 c Cup Pumpkin, chopped (I use butternut squash, but you can use any pumpkin)


To make the crust: In a food processor, process pecans, raisins, agave, salt until the mixture begins to stick together.  Press the crust mixture evenly in the bottom of an 6-inch spring form pan( note that this is smaller than the standard size, if you are using the 8 inch pan, you will need to increase the amounts.)

To make the filling, process the dates, agave, and lemon juice in a Vitamix or a high power blender until smooth.  Add the pumpkin, cashews and coconut meat and process until completely smooth.  If the coconut oil is solid, put the jar in a pan of hot water and let it liquify then add the coconut oil and process until well incorporated.  Pour the filling onto the crust. Chill at least 3 hours before serving, I like it frozen as well.