Vibrant Veggie Nori Rolls

The unusual combination including almonds and vegetables in the filling tastes somewhat like crab meat if you still remember what tastes like. Sunflower seeds make them crunchy. The rolls can be served as an appetizer or as a main course. You can also use a veggie roll as a sandwich replacement. Nori rolls are great for taking to parties. Everyone will be impressed with their gorgeous yumminess. Veggie rolls are extremely versatile and can be made in endless variations.

"Fountain of Youth" Salad with "Raw Beauty" Dressing

This is the king of salads! It exemplifies variety and makes a salad a complete meal. The nutrient content and flavor is boosted by adding little known veggies and can be 10 times more nutritious than the usual salad ingredients such as iceberg lettuce. To activate the rejuvenating ability of your body, the salad is topped with colorful dressing made from exotic but easy to find fruits. It looks so beautiful you will want to admire it before you eat it!

 Clever Carrot Cake

This guilt inducing dessert has been transformed into a raw creation devoid of forbidden calories. Carrot cake is made with carrots, walnuts, almonds, shreds of coconut and cinnamon. It is glazed with creamy cashew frosting in place of the usual artery clogging cream cheese. Its intense nourishment, opulent look and celestial taste usually elicits cries of "It tastes better than baked".

7 carrots
1 cup almonds, soaked overnight
11⁄2 cups walnuts
1⁄2 cup flax seed, soaked overnight
1 cup shredded coconut
1 cup raisins
3 tablespoons whole psyllium powder
1 teaspoon vanilla
1 cup raw honey
natural waxed paper

Process carrots, almonds, 1 cup of walnuts, and flax seed
through Champion Juicer using the solid plate, or process in
a food processor. Transfer mixture to a large bowl. Stir in
shredded coconut, raisins, psyllium powder, vanilla, and
honey, and mix well with a spoon. Cut a long strip of natural
waxed paper 2 inches wide and apply along the wall of
springform pan. Press mixture firmly into 10-inch springform
pan. Refrigerate for two hours.

Icing
1 cup raw cashews, soaked overnight
1 cup raw honey
juice of 1⁄2 lemon
1 teaspoon vanilla
Blend cashews, honey, lemon juice, and vanilla in Vita-Mix
until mixture is thick and creamy. Unmold cake from springform
pan and place on a serving platter. Ice top and sides of
cake and garnish with walnuts. Using a sharp knife or vegetable
peeler, peel a carrot into spiral strips and make several
cones for decoration.

Primavera Pistachio Pâté on Romaine Lettuce

1 cup pistachios, soaked overnight
and skinned
1⁄2 cup sun-dried tomatoes, soaked for
several hours
1 stalk of celery, minced
1 bell pepper, finely chopped
sea salt to taste
2 green onions, minced
1⁄2 cup fresh parsley, minced
4 hearts Romaine Lettuce

Combine pistachios, sun-dried tomatoes, celery, bell pepper,
and sea salt in a food processor fitted with an “S” blade. Pulse
until a coarse mixture is formed. Transfer mixture to a bowl.
Stir in green onions and fresh parsley. Peel leaves from each
head of romaine lettuce and fill them with the mixture from
the food processor. Serve.