Detoxing Raw Food Recipes from Fall Retreats

Raw spaghetti with beet root sauce

• 2 zucchini medium size
• 1/2 sundried tomatoes
• 1 medium size tomato
• 1/2 cup hemp seeds
• 1 beet root
• 1/2 lemon
• 1 bunch of basil
• sea salt, black pepper to taste
• 1 clove of garlic
• 3 leaves of garlic mustard (optional)

Soak sundried tomatoes in water for 2-3 hours depending on the dryness. Preserve the water from soaking. Place all of the ingredients except zucchini into blender and blend until smooth mixture. Shred zucchini either with spiralizer or any type of shredder that can make spaghetti like thin pieces. When ready to server, place desirable amount of zucchini spaghetti into the plate and top with sauce.

2 Raw Detoxing Dips (or spreads)

Hemp Dip

• 1/2 cup Hemp Seeds
• 1/2 tomato
• sea salt, black pepper, garlic to taste

Beet root dip

• 1/2 sundried tomatoes
• 1 medium size tomato
• 1/2 cup hemp seeds
• 1 beet root
• 1/2 lemon
• 1 bunch of basil
• sea salt, black pepper to taste
• 1 clove of garlic
• 3 leaves of garlic mustard (optional)

Just blend all of the ingredients.

Raw Cutlets

• 1/2 cup of walnuts (soak for 3-4 hours, preserve water)
• 1 large portabello mushroom
• 1 garlic clove
• 1 bunch of dill
• 1 tea spoon of olive oil and 3 drops of balsamic vinegar
• sea salt, black pepper, few drops of lemon juice to taste

Mix all of the above ingredients in the food processor, but not too fine. Form cutlets, keep refrigerated until ready to serve