• Raw Mushroom Spring Rolls
  • Everyday Detox Pt.2: Cabbage
  • Gluten Free Vegan Tofu Lasagna
  • Stuffed Baby Pumpkin
  • Raw Korean BBQ Tacos

Raw Mushroom Spring Rolls

Raw Spring Rolls

Raw Spring Rolls
I swear I never get tired of these.
Cucumber makes a genius wrapper, and the spicy cucumbers and wasabi mayo give these a little kick.
It’s very important to get the cucumber slices for the wrapper very thin so it will stay closed.

For the wrapper:
1 cucumber, sliced thinly lengthwise on a mandoline slicer (about 4-5 slices per roll)

For the spring roll filling (per roll):
2 Tablespoons fresh basil, roughly chopped
2 Tablespoons fresh mint, roughly chopped
2 Tablespoons fresh cilantro, roughly chopped
1/4 cup finely shredded green or red cabbage
1 fresh shiitake mushroom, thinly sliced and marinated (see marinade recipe)
1/4 avocado, thinly sliced
1/8 cup daikon radish sprouts

For the shiitake mushroom marinade:
1 Teaspoon raw honey
2 Tablespoons gluten-free tamari
1 teaspoon chili flakes
pinch salt

For the dipping sauce:
1 Teaspoon raw honey or maple syrup
1 Tablespoon gluten-free tamari

Whisk together the mushroom marinade in a bowl by hand and toss the mushrooms in it until thoroughly coated.  Allow to sit for about ten minutes so the marinade completely sinks in.  Set aside.

For the wasabi mayo:
1 cups cashews, soaked for at least 2 hours, soaking water discarded
1/8 cup lemon juice
1/2 Tablespoons agave
1 Tablespoon wasabi powder
pinch salt
Puree in a blender until smooth.

To assemble the spring roll:
Thinly slice the cucumber lengthwise paper-thin on a mandoline. Lay five slices side by side on a sushi mat to form a sheet. In the same way as making sushi, layer the ingredient from the filling one on top of the other on one half of the mat.  Roll the cucumber slices around the vegetables to form a roll about 4 inches in length.  Use the mat to compress the roll so it stays nice and firm.

Remove the roll from the sushi mat and carefully cut into 1/2′ wide pieces.
If you struggle with the sushi mat technique, you can simply roll each cucumber individually into it’s own little roll. 
Serve with the dipping sauce and wasabi mayo.

Raw Spring Roll

Cultured Vegetables

Everyday Detox Pt.2: Cabbage

Now, in our second part of our everyday detox series, we’ll look at another common ingredient that is a nutrition powerhouse and wonderful for detoxification: Cabbage Cabbage is a perfect food to eat everyday! It’s high in fiber and antioxidants which stimulate detoxifying enzymes that are known to protect against certain cancers and lower LDL’s… 

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Vegan, gluten free lasagna

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Stuffed Pumpkin-2

Stuffed Baby Pumpkin

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Vegan Korean Tacos

Raw Korean BBQ Tacos

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Immunity Detox Shot

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Cherry Cobbler

Cherry Cobbler

I threw together this yummy cherry and wild wine berry cobbler after our forager brought us a few pints of wild berries. We were eating them raw until we finally had to stop ourselves so there would be something left to make dessert out of! This gluten free cobbler can be made with any berries… 

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Summer Squash Terrine

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Cucumber Mojito ingredients

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This is a classic summer drink, and the addition of cucumber makes it that much more refreshing! Fresh muddled cucumber and mint syrup complement each other perfectly. For the mint syrup: 1/3 cup raw sugar 1/3 cup water 1/2 cup mint Bring the water to a boil and add the raw sugar. Simmer for a… 

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Kohlrabi Scallops

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  This post is a request from one of my customers! He called me to ask for this recipe specifically because he has a ton of kohlrabi in his CSA basket and he remembered this dish from a whole meal that we did at Six Main themed around kohlrabi. For the entree, we used kohlrabi… 

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Squash Blossoms

Crispy Stuffed Squash Blossoms

In this first week of July, we are finally getting the our first vegetables other than greens!  Beets, cucumbers, onions and zucchini.  We are so happy to see squash blossoms coming out!  The are delicious stuffed and either deep fried or pan fried. They are usually stuffed with ricotta or some other dairy cheese, but… 

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