Coconut Lime Cucumber Rolls
Coconut Lime Cucumber Rolls
Makes 20-25 rolls
Roll
2 cucumbers
Using a vegetable peeler, make long cucumber strips. (save the seeded middle of the cukes for salads or smoothies)
Filling
1 cup of cashews, soaked 1-2 hours
½ cup of water
1 lime, juiced (zest lime first so you can use it as a garnish)
3 Tbs shredded coconut
3/4 tsp sea salt
Blend ingredients in a high speed blender or food processor until smooth & creamy.
Garnish
Red pepper sliced
Cilantro leaves
Lime zest
Assembly
Line up the cucumber strips. Spoon out some filling along the length of the cucumber, leaving the last ½ inch plain. Place a red pepper slice on the edge closet to you & then 3-4 cilantro leaves side by side. Roll the edge with the red pepper over & keep on rolling. Top with a little lime zest & or shredded coconut & serve.
Bruschetta
Bruschetta
slightly modified from "Raw Transformation" by Wendy Rudell
1 jicama, peeled & sliced
1 red or yellow bell pepper
1 diced tomato
3 cloves of garlic
1/2-3/4 tsp sea salt
1/3 cup of olive oil
fresh basil or oregano, minced
Slice jicama on a mandolin—about 1/8 inch thick. Dice the tomato. Now
mix all of the ingredients together & spoon onto jicama slices. Dehydrate for 6-8 hours at 105 until nice & chewy.
NOTE: This recipe is soooooooo yummy, you’ll definitely want to double it! 
It’s a perfect appetizer for SUPER BOWL SUNDAY!
Onion Bread!!!!!
This bread is simply rawlicious & will change your raw food world!
Onion Bread
makes 1 tray of onion bread or 16 squares
1 cup of sunflower seeds, ground
1 cup of flax meal
2 sweet yellow onions, diced in food processor
¼ cup olive oil
¼ cup water
3 Tbs nama shoyu (or wheat free tamari)
Mix ingredients together in a large bowl & spread onto teflex sheet to ¼ inch high. It should fill 1 tray. Dehydrate for 2 hours at 145 & 6-8 hours at 115. Flip crust after 4-5 hours. Eat as is or make yummy sandwiches, as pictured!
