RAW MANICOTTI:

Lemon and dill cashew ricotta cheese rolled in zucchini with basil pesto and red pepper marinara sauce. Served on a bed of arugula greens, black olives and cherry tomatoes topped with cashew Parmesan cheese. Multiple flavors blended beautifully together to create a fresh and nutrient packed dish that has ample amounts of protein & good fats and a taste that your taste buds will never forget. To enjoy in the winter, summer or anytime you like.

PURE HEALTH?RAW LEMON & DILL CASHEW RICOTTA CHEESE; This is a perfect blend with the lemon and dill.

Recipe :
2 cups cashew soaked overnight or 2 hours
1/2 tsp sea salt
1/4 cup lemon juice
4 tbsp nutritional yeast
1/4 cup lightly packed dill

Method :
Place all ingredients in blender and pulse until whipped texture. Makes 1 3/4 cups. Stays good in fridge for about 5 days.
Place on thin slices of zucchini and roll.

RAW BASIL PESTO:?Adds so much flavor to this dish. I use just enough oil that I feel makes it smooth and not runny. Stays good in fridge for about 8 days.

Recipe:
2 cups basil (very tightly packed)
1/2 cup walnut
1 or 2 cloves of garlic
1/ 4 – 1/2 cup extra virgin oil
salt and pepper to taste
1 tbsp. lemon juice
4 tbsp nutritional yeast

Method:
Put all ingredients in blender. Add half the olive oil and the rest once you have started to pulse mixture. You can add a bit more oil if you like
use fresh and dab a bit on the zucchini rolls and add a tablespoon just under rolls and to the side. ( For every two rolls use 1 tbsp. pesto)
Can store in glass container till use.

RAW VEGAN CASHEW PARMESAN: Here is my Cashew Parmesan. It’s so easy to make and taste so delicious. The “nutritional yeast” used to make raw parmesan is a deactivated form of yeast, high in B12, it’s a complete protein, contains the B vitamins, no sugar or gluten and contains iron. Stays good in fridge for about a month.

Recipe:
1 cup cashews
1/4 cup nutritional yeast
1/2 tsp Himalayan pink salt
1/4 tsp garlic powder

Method:
Add all ingredients into a food processor using the small blade. Pulse to a fine texture but don,t over do it as it may start turning into a butter.

RAW RED PEPPER MARINARA: I always have a batch of marinara in the freezer. So fresh tasting and delicious. This recipe will blend together with all the other flavors in the manicotti.

Ingredients:
1 lg red bell pepper
3/4 cup roma tomatoes
1/4 cup sundried tomatoes
1/4 cup fresh basil
good sprinkle of dried oregano to taste
2 pitted dates
whatever other spices you may like to add

Method:
Chop up pepper, tomatoes and put in food processor, add sundried tomatoes, basil, oregano, pitted sliced dates.
Pulse until smooth. Use a tbls and place beside the rolls. ( 1 tbls for every 2 rolls)
Enjoy fresh with this recipe or other favorite recipes. Can freeze to save time.

Love Janet

Recipe by Janet Zdichavsky? www.janethealth.com

RAW?GOJI AND PUMPKIN SEED POWER BARS

These protein packed bars are very tasty and excellent after a workout or as a healthy snack. They are a good source of plant protein, good fats, and wide range of healthy nutrients in the super foods. Make them once and guaranteed you will make them again.
DRY INGREDIENTS:
1 cup pumpkin seeds
1 cup shredded coconut
3 tbs ground flaxseed
3 tbs saviseed
1/2 cup hemp protien
1/2 cup hemp hearts
3 tbs maca powder
2tbs unhulled sesame seeds
small handful or unsalted almonds

WET INGREDIENTS:
23 medjool dates pitted
6 tbs coconut oil liquid?at room temperature
1 tsp pure vanilla extract
5 tbs. cacao powder
1/4 cup goji berries
A little coconut water (can use clean water as well)

METHOD:

In food processor or high speed blender, add dry ingredients and pulse just a little till mixture is crunchy. Pour into large bowl and put to side.

Pour wet ingredients into food processor, start with 1/2 the dates and add a couple at a time until mixture is smooth.Pulse mixture. (I use some of the coconut oil on the blade right at beginning when machine is off and this usually helps with mixture sticking to blade.) When mixture is smooth pour over dry ingredients and blend together with hands really well. Add a little coconut water to make sure it blends together. Pour mixture into a 11X7 baking dish and spread evenly. Sprinkle 1/2 cup pumpkin seeds evenly on top and 1/4 cup goji berries on top evenly. Place in refrigerator for about 1/2 hour. Cut into bars and then wrap with paper in a tight sealed container. Should refrigerate well for about 1 week.
Makes about 16

COLLARDS
Collards are a perfect food to use as a wrap, easy to roll, healthy and you can fill them with an abundance of tasty nutrients of your choice. They are also low in calories, insoluble and soluble fibre controlling LDL cholesterol levels as well as protecting against constipation, colon cancer and hemorrhoid. Collards contain anti cancer properties, phytonutrients which protects against cervical, colon and cancer cell growth. They are rich in anti-oxidants to help improve disease resistance as well as containing high levels of Vitamin C, Vitamin A, Vitamin B and Vitamin K that increases bone mass. It is also a key super food for those that are serious about a diabetes preventive-program.

FRESH QUINOA COLLARD WRAPS WITH AVOCADO?DIP?

1 cup quinoa

AVOCADO DIP RECIPE

3 medium ripe avocados
1 tablespoon lemon juice
1/2 teaspoon celtic salt
1/2 teaspoon chile powder
1/4teaspoon cumin

Cut Avocados in half and remove pit.
Scoop avocado meat into bowl.
Gently mash with spoon.
AdD lemon juice, salt, chile and cumin.
Stir slightly.
Serve with Collard Wraps.

?2 1/2 tablespoons X virgin olive oil
2 finely chopped onions
2 peeled, cored, finely chopped dessert apples
21/4 cups water
l tablespoons finely grated lime zest
31/4 tablespoons lime juice
1 cup split lentils
31/4 finely chopped mint
1/2 teaspoon ground cumin
2/3 cup rolled oats
1 egg, whisked
1/2 cup raisins and 1/2 cup chopped walnuts (optional)
sea salt & ground pepper to taste

1. Saut? onions in oil in saucepan for 5 minutes, add apples and turn
in the oil.

2. Pour in water with lime zest and juice and bring to boil. Add the
lentils and mix in other ingredients. Season and cover pan. Simmer
for 30 minutes or until lentils are almost tender and liquid has been
absorbed. Ingredients should be moist but not in liquid, drain any
liquid.

3. Stir in remaining ingredients, taste and add extra seasoning if
required. Mix very thoroughly then spoon into greased 2lb. loaf tin
or oval casserole. Preheat oven 350F

THIS LOAF IS EXCELLENT HOT OR COLD, ONE OF MY FAVORITES AND YOU CAN FREEZE LEFT OVERS. SERVE WITH MIXED SALAD AND SOME MASHED SWEET POTATO