Recipes

When filled with the right ingredients and the right portion size, wraps are an excellent mealtime choice.

Easily eaten on-the-go, they are perfect for fast lunches, picnics at the park, and even your gym bag. This one is full of raw, fresh ingredients packed with vitamins and minerals on top of bold flavours, which will keep both your taste buds and your body happy!

Ingredients (makes 4 servings)
½ red onion, peeled and chopped
1 large cucumber, peeled and chopped
¼ cup of apple cider vinegar
1½ cups of shredded carrots
¼ cup of olive oil
4 cups of fresh baby spinach leaves
1½ cups of hummus
1 red bell pepper, peeled, seeded, sliced thin
4 large gluten free wraps

Directions

1. Lay out all four of your gluten free wraps and start by spreading an even amount of hummus on all four of them.
2. In a small bowl, whisk togerher the oil and the vinegar.
3. Place all vegetables in a larger bowl and toss in the oil and vinegar.
4. Begin layering an even amount of veggies in each wrap, fold and roll the wraps.
5. Serve, and enjoy!

Although raw “noodles” may sound unappetizing to some, raw food has so many amazing benefits – and you don’t have to be a vegetarian or “raw foodie” to enjoy them.

Nutrients in raw food are fully present and easily absorbed by your body. In fact, some studies have shown that diets rich in raw foods can reverse some signs of aging and even correct symptoms of various diseases. Try this raw pasta for a delicious raw meal that even the biggest skeptics will love!

Ingredients(makes about 4 servings)
2 six to eight inch zucchinis, peeled if desired
Pinch of Celtic sea salt
1 cup of basil leaves
3 Tbsp. of raw hemp hearts
¼ cup of pine nuts or raw walnuts, or raw cashews
¼ cup of olive oil, plus a bit more for consistency
1 clove of garlic crushed
Pinch of sea salt

Directions

1. If you are using a spiral slicer for your noodles, trim both ends of the zucchini straight so as to line up evenly and flush between the holder and the blade. Begin winding and the spaghetti-like noodles will form through the openings of the blade. Remove the core and keep to use for another dish.
For fettucini-like noodles, use a potato peeler to peel the zucchini into wide strips. Set your noodles aside.
2. For the pesto, combine the basil, olive oil, nuts, garlic and sea salt into a Blendtec blender and combine until an even consistency is achieved. You can add a tiny bit more olive oil for consistency if needed.
3. Toss the noodles with the pesto, season with sea salt, and serve immediately. Waiting to serve will result in softer noodles and a watery residue as the zucchini loses its moisture, but will still taste good. Enjoy!

** This recipe was provided by http://www.alkalinesisters.com/zucchini-noodles-w-basil-and-hemp-nut-pesto-the-benefits-of-a-completely-raw-meal/1441/

This raw dish may look super fancy, but it is actually very easy to prepare.

Not only does it taste great, but because it’s served raw none of the vitamins or minerals are lost in a cooking process, meaning you get the true nourishment your body needs to function at its best. If you’re not used to raw eating, get out of your comfort zone and try this delicious dish – you (and your body) won’t be sorry you did!

Ingredients(makes about 2 servings)
Lasagna:
2 large zucchini
3 plum tomatoes

Cashew Ricotta:
½ cup of cashews
Juice from 1 lemon
½ clove of garlic
5 tablespoons of nutritional yeast
2 tablespoons of water
** Add the nutritional yeast after the cashews are crushed

Sun-dried Tomato Sauce:
½ cup of sun-dried tomatoes
½ cup of cherry tomatoes
1-2 Medjool dates

Avocado Pesto:
1 avocado
2 cloves of garlic
1 cup of fresh basil
½ cup of pine nuts
Juice from ½ a lemon

Directions

1. Start by separately blending the three different sauces using your Blendtec blender, then put in three separate small dishes and place to the side.
2. Cut the zucchini in half, then using a peeler or sharp knife, cut or peel the zucchini into thin strips.
3. For the lasagna you will need to do different layers of zucchini sheets, so divide the strips into four neat piles. Then slice the tomatoes very thinly.
4. Layer zucchini strips, cashew ricotta, avocado pesto, and sundried tomato sauce in alternating layers just as you would assemble a traditional lasagna.
5. Plate your raw dish and enjoy!

One of my favorite protein sources, naturally-raised bison is truly delicious.

It also offers a host of vitamins, a big one being iron which aids in many metabolic reactions and the regulation of cell growth, both of which help you build muscle and keep a lean physique. It also encourages proper function of the liver, an important detox organ. So fire up the grill and enjoy the many benefits of this awesome bison burger – including the awesome taste!

Ingredients (makes 4 servings)
1lb ground naturally-raised (grass fed) bison
1 ounce of goat cheese, crumbled
⅓ cup of sun-dried tomatoes, drained and chopped
2 cloves of garlic, chopped
1 Tbsp. of ground cumin
1 bunch of arugula
1 hothouse tomato, sliced
1 ounce of prepared mustard
Salt and pepper to taste
4 Gluten free pitas

Directions

1. Combine the cheese, sun-dried tomatoes, garlic and spices in a bowl. Add the bison and lightly mix the ingredients together.
2. Form the meat into 4 even-sized patties. Place the burgers on a pre-heated grill and cook for 4 minutes on each side, or until an internal temperature of 160 degrees Fahrenheit is reached.
3. Serve on a gluten free pita and garnish with the arugula, tomato, and mustard.