Looking for some delicious healthy raw food recipes? Would anyone like to share your favorite?

Cream of Spinach Soup
serves 2-4 people

Ingredients:
2 cups spinach
1 cup cucumber juice
1/2 cup cashews
2 tbs. lemon juice
Sea salt to taste
Dash of nutmeg

How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.

Hearty Tomato Soup
serves 2-4 people

Ingredients
1 pint cherry tomatoes
1/2 cup soaked sundried tomatoes
1 tbs. agave nectar
1 cup water
2 tbs. olive oil
1-2 clove garlic
1/2 tsp of dried basil, oregano, and thyme
2 tbs. lemon juice
Sea salt to taste
Dash of nutmeg

How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.

Autumn Lasagne (Lasagne d’ autunno)
Ingredients

1/2 pound green or purple cabbage leaves
1 ounce (1 cup)dried procini mushrooms
5 tablespoonsunsalted butter
1 tablespoonextra virgin olive oil
2 clovesgarlic, peeled
1 sprigrosemary
1/4 cupwater
1 cupred wine
4 tablespoonsall-purpose flour
1 quartwhole milk, heated
pinchnutmeg
1 ouncePecorino cheese, freshly grated
1 ounceParmigiano Reggiano cheese, freshly grated
10 sheets Oven-Ready Lasagne
to tastesalt
to tastefreshly ground black pepper

PREHEAT oven to 375 degrees.
CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.
HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.
ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.
ADD cabbage and cook over low heat, covered for 5 minutes.
ADD wine and simmer until the wine is evaporated.
ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.
MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.
ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.
ADD cabbage to sauce.
COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.
ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .
ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.
BAKE in the middle of the over for 25-30 minutes or until bubbling.

Angel Hair with Marinara Sauce, Zucchini and Mint (Capelli d’Angelo con Salsa Marinara, Zucchini e Menta)
Ingredients

2 cups (3 small) zucchini, sliced
to tastesalt
1/3 cupextra virgin olive oil
1 jar Marinara Sauce
1 box pasta Angel Hair or taglierini
to tastegreshly ground black pepper
1/3 cupPecorino Romano cheese, freshly grated
1 tablespoonfresh mint, chopped

TOSS zucchini with salt and place in a colander to drain for 1 hour.
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat, saute zucchini 4-5 minutes until lightly golden and cooked through.
ADD sauce and simmer for 2 minutes until sauce is heated through. Set aside.
Cook pasta according to package directions. Drain
TOSS pasta with sauce; season with salt and pepper. Transfer to a serving bowl or platter. Sprinkle with cheese and mint.

Lemon Merangue

1 avocado, skinned and de-seeded
½ to 1 tbsp hemp butter
½ whole lemon
3 fresh dates or 4 dates, soaked
½ tbsp maple syrup

Blend thoroughly until smooth.
Serve garnished with thinly half slice of lemon and sprinkle of hemp nut

Apple Raisin Cookies
2 C sunflower seeds, soaked 6 – 8 hours and rinsed
2 Fuji apples
2 large bananas
1/2 C honey dates
1 t vanilla
1 t cinnamon
1 C raisins
1 C walnuts, soaked 6 – 8 hours and chopped

Process sunflower seeds, apples, bananas, and dates through a Champion Juicer using the solid plate. In a large bowl, mix dough with vanilla, cinnamon, raisins, and walnuts. Spoon dough on a dehydrator tray with a teflex sheet, and form into small, round cookies. Dehydrate at 105° for 4 – 6 hours, turn cookies over and remove teflex sheet. Continue dehydrating for 4 – 6 hours, or until desired moisture is obtained.

Mango Pudding
2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste

Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.

To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.This also tastes good with just the pureed mango