Pizza Rolls

1 cup sundried tomatoes, soaked in water for 1 hour

1 cup packed fresh basil
1/2 cup fresh oregano
2 cups walnuts, soaked 4-6 hours
3 garlic cloves, minced (more if you like)
A few tablespoons of water from soaked tomatoes
1 tbsp. olive oil (optional)
juice of 1/2 of a lemon
sea salt and pepper to taste
5-7 zucchini squash
Mix all ingredients except for zucchini in a food processor with an "S" blade. Mix until it forms a paste (some texture can remain). Using a vegetable peeler, slice the zucchini into long thin strips. Spread a small amount of nut mixture evenly over strip and roll up. Place on a dehydrator tray and dehydrate until firm. (about 1-2 hours)

~Inspired by a recipe in The Raw Food Gourmet by Gabrielle Chavez, adapted by Marie Greene

by Rachel Talley

Sweet Corn Guacamole

1 cup sour cream

1 1/2 avocados, mashed
1/2 red bell pepper
1/4 red sweet onion, minced
1 garlic clove, pressed or minced
1 cucumber, chopped
1 tomato, chopped
3-4 cups thawed frozen sweet corn
chopped cilantro to taste
salt and pepper to taste
Mix all ingredients together and ENJOY!

Sour Cream:
1 cup cashews
1 cup water
1 lemon juiced
Mix in blender. Soaking the cashews overnight will make it creamier.
This recipe is totally an estimate. Please adjust it in any way to make it tastier for you. I usually just put whatever I have handy in it. Someimes I use red onion or add minced celery. With the sour cream and avocado base, I think just about anything tastes good!
~Sarah Katoa

by Rachel Talley

Raw Chili Soup

2 cups chopped tomatoes
1 cup dried tomatoes~soaked in 3 cups of water
1/2 cup raisins~ground in the food processor
1/2 cup olive oil
2 cups mushrooms~ground in food processor
3/4 cups minced celery leaves
3/4 cups minced onions
1/4 cup lemon or lime juice~always start with less
1 garlic clove, minced
1/4 cup chili seasoning or more to taste
4 cups fresh or frozen corn and peas (if desired)
hot peppers if desired

Add all ingredients together. This recipe can be warmed to 105 degrees.
~Becky Johnson

by Rachel Talley

Honey Mustard Dressing

3 cups cashews

2 tbsp. stone grond yellow mustard or more or less, to taste
2 tbsp. stone ground dark mustard or more or less, to taste
2 tbsp. raw apple cider vinegar
1/4 cup honey or more to taste
1 tsp. salt
2-3 cups of water to desired consistency
Blend all ingredients in the blender until smooth. This is an EXCELLENT dressing for any Asian or sweet salad.

by Rachel Talley

Italian Salad Dressing/Dip

1 cup raw cashews

1/2 raw almonds
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dill weed
3/4 tsp. Italian seasoning
1/2 tsp. basil
4 tsp. lemon juice
1 cup water

Put all ingredients in blender mix on high until smooth.
~Tyrena Dilley

by Rachel Talley

Red Pepper Salad

1 cup almonds, soaked
1 red bell pepper, seeded
1/2 tsp. Real Salt
Juice from 1 1/2 lemons
1/4 water

Blend ingredients together, finely chopping almonds first. Spread on bread or crackers or use as a dip.
~Allyson Lee

by Rachel Talley

Italian Pilaf with Select Herbs

3 cups wild rice soaked for 3-5 days, rinsing twice a day

1 cup avocado, diced
2 tablespoons lemon juice
3 tablespoons basil chiffonade (shredded)
1 tablespoon chives, minced
1/2 cup tomato, seeded and diced
1/2 cup celery, diced
2 1/2 tablespoons flax oil
1 teaspoon Celtic salt
1/2 teaspoon cayenne

When rice has split and become fluffy, it is ready to use. In mediummixing bowl, toss all ingredients together, massaging while mixing tocreate ''creamy'' consistency. Will keep for up to 3 days in fridge.Serves four to six.

~Chad Sarno

by Rachel Talley

Apple Fennel Salad with Lemon Zest

2 cups fennel, sliced julienne thin

2 cups apples, sliced julienne thin
1 tablespoon lemon zest
2 tablespoons lemon juice
2 1/2 tablespoons olive oil
1 1/2 tablespoons thyme, fresh and minced
1 tablespoon red jalapeno seeded and minced
1 teaspoon Celtic salt
Cracked black pepper, to taste

In medium mixing bowl, toss all ingredients well. Serve chilled. A great variation can be omitting the apples and adding tangerineslices. Serves four.
~Chad Sarno

by Rachel Talley

Kale Avocado Salad

1 head kale, any variety is great, shredded
1 cup tomato, diced
1 cup avocado, chopped
2 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon Celtic salt
1/2 teaspoon cayenne

In mixing bowl toss all ingredients together, squeezing as you mix to''wilt'' the kale and creaming the avocado. Serve immediately. As variation add chopped fresh herbs. Serves two.
~Chad Sarno

by Rachel Talley

Recieve What You Give

We often hold in reserve those things we value most. We may do this with the quality we incorrectly identify as love. We say, "You love me, and then I'll love you." The other person says, "You love me, and then I'll love you." It's a standoff. Then you say, "Well, I'll love you a little bit and see how my love is returned." When you do this, whether the love is returned or not, you find yourself feeling short on receiving. You think you're long on the giving, but you're just as short on the giving as you are on the receiving. Then you feel there just isn't any justice.In reality, you can only receive what you are capable of giving.

~ John-Roger(From: The Way Out Book, p. 77)

by Rachel Talley

Sucess as a Human Being

"Nothing is wrong with desiring financial independence, but this kind of freedom isn't what you really want.What you really want is freedom from a self that torments you each time it compares itself to others it imagines are happier than you are because of what they possess.

Truth be known, these people are possessed by a kind of spirit that can never be satisfied, as evidenced by the fact that there is no end to their appetite for more;in this cycle is the seed of greed.Seek first freedom from fear and find there, in this interior liberty,the lasting fulfillment only Truth can give. Then, in this new richness, you will be able to do in life what it is you really want to do and, without doubt, be successful there because you have first succeeded as a human being."

~Guy Finley

by Rachel Talley

Jicama Pico de Gallo

Two cups jicama, peeled and diced.
One green bell pepper, seeded and slivered.
1/2 medium mild onion, thinly sliced.
One cup diced cucumber.
1/4 cup olive oil.
Two tablespoons white or red wine vinegar.
1/2 teaspoon oregano.
Salt and pepper.
Cilantro - optional.

Dice all ingredients and mix together in a bowl. Enjoy!
~Ginger Welker

by Rachel Talley

Chocolate Fondue

1/4 cup cacao nibs (peeled cacao beans) --I used raw cacao powder
1/2 cup raw organic agave nectar

Blend until very smooth in Vitamix. Mixture will get slightly warm. Chill in refrigerator or serve warm. Pour sauce over fresh berries or use as raw fondue sauce. (This can also be used to make quick chocolate smoothies)

~Mindy Mitchell

by Rachel Talley

Trials = Education

"No pain that we suffer, no trial that we experience is wasted. It ministers to our education, to the development of such qualities as patience, faith, fortitude, and humility. All that we suffer and all that we endure, especially when we endure it patiently, builds up our character, purifies our hearts, expands our souls, and makes us more tender and charitable, more worthy to be called the children of God....and it is through sorrow and suffering, toil and tribulation, that we gain the education that we come here to acquire and which will make us more like our father and mother in heaven."

~Orson F. Whitney

by Rachel Talley

Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.
Bon Appetite!
~Pansy

by Rachel Talley