This is the salsa dressing recipe I have been procrastinating on posting. No idea why I have put it off, but I did. Ha. This works well over kale and spinach, and added carrot is wonderful.

Partly Raw Spicy Salsa (2-4 servings)

1 can Tomatoes, diced, chili style
215g Tomatoes (~ 2 med. tomatoes)
3 Cloves Garlic
15g Cilantro
100g Onion
6g Nutritional Yeast
1T Chili Powder
1/2 T Cumin Powder, Cayenne Powder
3-6g Salt

I just blend all ingredients in the food processor and divide into servings. I like it spicy, so if you aren’t accustom to spicy food, you may want to tone down the cayenne. Enjoy.

During my run to the local co-op run health food store, I noticed they sold raw shelled hemp seed. Since I have decided hemp is my new awesome-ness food, I bought some to try out. I was in a hurry to prepare foods for this work week (which started today…or night I should say), so I didn’t make any new recipes – per se, but I did modify an existing recipe for the better, I think.

Raw Hemp Hummus

250g Zucchini
50g Tahini
45g Shelled Hemp Seed
2-3 Cloves Garlic
130g Kalamata Olives
2T Olive Oil
0.5-1t salt

As with the last recipe, I use a small food processor, so I had to blend it in stages.  First, I processed the zucchini, and added the tahini, garlic, salt, and olive oil.  Process, however you will,  the olives into the mix, and then blend in the hemp seed.Eat.

I have really taken to eating this on sweet red pepper slices. But it is really good on the raw paleo “bread” I still make, or zucchini slices.

Since I an quite enamored with hemp right now, expect more recipes as I get creative and have more time.

Have you ever realized half way through a recipe that you didn’t have all the ingredients? It’s happened to me a few times, and I am usually able to substitute to make the results edible. But, have you ever had the result taste so good it becomes it’s own recipe? Now I can say that has happened to me. This strange guacamole recipe turned out so good, I am actually going to a make it again…on purpose.

So, there I was with my mashed up avocado. I opened the refrigerator door only to remember I was out of tomatoes. None. Nada. Zip. I was soooo in the mood for guacamole too. Since I was hell bent on making at least a so-so guacamole I decided to reach for a can of plain diced tomatoes. When I went to the pantry, I horrifically discovered I had no plain diced tomatoes. The ONLY tomatoes in the entire house were canned italian and garlic seasoned diced tomatoes. Italian tomatoes in guacamole? Seemed really risky. I struggled with the decision for several minutes, and finally decided it was worth the risk of wasting an avocado for some guacamole-ish dish.

I fixed it up, added some additional seasonings, and to my surprise….it was AWESOME! Close to guacamole, but different. And, it was good. It was really good. I’m eating again tonight for the third night in a row. Yum. Yum.

Accidentally Good Guacamole (serves 2)

1 14oz can Diced Italian Tomatoes (drained)
1 Avocado
~2T Onion, chopped
Handfull Cilantro
3/4T-1T Chili Powder
1/2t-1t Tumeric (weren’t expecting that, were ya)
dash salt

I simply blended all the in ingredients in my food processor. I ate the result on sliced sweet red peppers, pablano peppers, and some other mild red peppers. Peppers are my new chips.

Simple recipe, and surprisingly good. The slight difference in seasonings make for an interesting twist. Now I have discovered this combination, I want to experiment with unconventional seasoning combinations.

I have changed up my standard smoothie a bit, so I decided to post how I am making it now. It’s rather simple, but tasty.

Strawberry Banana Green Smoothie (serves 1)

3/4 C Water (very cold)
1t Flax Oil
~30g Kale
~30g Spinach
15g Raw Hemp Protein Powder
150g Strawberries, frozen
1 med Banana (~110g)
Stevia

I start by blending the water, oil, banana, and greens until very smooth. Then add the hemp and stevia, blend well. Finally add the strawberries and blend until smooth.

Sometimes I add almond milk or other berries. This recipe is easily modified.

This is a test of the experimental recipe generator, testing, testing. Yum?

My pretty lentils sprouted nicely over the last few days, and last night was the night to try them. I was trying to figure out what to do with them all afternoon, but was drawing a blank. There doesn’t seem to be many recipes for such things, but maybe I’m not looking hard enough. Anywho, the idea of sprouted lentils in a BBQ type sauce wrapped in lettuce leaves sounded neat. After digging for some raw BBQ recipe ideas, I found something that looked like it would work. However, I had to change it up a bit by using canned diced tomatoes because the tomatoes in my fridge were not edible anymore. The dish came out pretty good for a first try. I will probably play with the recipe some, but I wanted to post what I did so I could maybe inspire y’all.

Oh, and my scale is broken, so all these measurements will be in conventional units. Sigh. QB is going to try to fix it today, but I think I need to get a new one in the mail as this one seems to be slowly dying.

Raw BBQ Sprouted Lentils (serves1)

2/3-1C Sprouted Lentils (~1/2″ tails)
1/4 C Raw BBQ Sauce
Red Lettuce Leaves
Mustard (optional)

I like my BBQ with mustard. Just my thing. So, mix lentils and sauce then spread on lettuce leaves. Squirt some mustard if desired, roll up and eat. Pretty simple. There was definitely a sprouty flavor to it, but the BBQ sauce and mustard were pretty powerful. I brought this today for my lunch too. So far I am feeling fine after the lentils – no gut issues. Cool.

Raw BBQ Sauce ( makes ~6 1/4C servings)

3 medium tomatoes (I used a 14oz can of diced tomatoes)
1/4 cup raw apple cider vinegar
2 tablespoons Nama Shoyu (I used Bragg’s Liquid Aminos)
2 tablespoons chopped onion
2-4 cloves garlic
30-60g Sun dried tomatoes
1 tablespoon chili powder
Dash liquid smoke (optional)
Stevia

I just combined everything in my little food processor and blended. I want to try it with raw tomatoes soon, but it was ok with the canned tomatoes.