Awesome, Rawsome Dinner!

From Gabriel Cousens' Rainbow Green Live Food Cuisine

Need a dehydrator, a blender, and a food processor

Sun Raw Samosas

p. 200

2 c red cabbage

1 1/2 c water

3 tbsp curry

2 tbsp cayenne

1 1/2 c pine nuts, unsoaked

3/4 c olive oil

2 cloves garlic, minced

2 tbsp ginger, minced

1 tbsp lemon juice

3 tbsp celtic salt

1 1/2 c peas fresh or frozen thawed

1 1/2 c sweet potatoes, chopped

1/2 c golden flax seed, ground

In a blender, process cabbage, water, curry, and cayenne until smooth.

Place in a food processor with 'S' blade and blend 2 tbspn celtic salt, pine nuts, olive oil, garlic, giner, and lemon juice until smooth.

Transfer to mixing bowl and add peas, sweet potatoes and remaining celtic salt and mix well.

Place a heaping tablespoon of the mixture into hands and form into a ball. Roll in ground flax and place on a dehydrator tray with a Teflex sheet. Form into a triangle and dehydrate at 145 degrees for 2-3 hours.

Remove from Teflex sheets and continue dehydrating for 2 hours at 115 degrees F. Serve warm with Mysore Mint Chutney.

Mint Chutney

p. 276

1/2 c raisins, soaked

1/2 c water

1 apple

2 tbsp fresh mint, minced

1 teaspoon fresh ginger, minced

3 black peppercorns

1 teaspoon garam masala

1/2 teaspoon cardamom

Process all ingredients in a blender until smooth.

Tabouleh

p. 247

2 c cucumbers, chopped

1 c tomato, seeded and diced

1 c parsley, finely chopped

2 1/2 tbsp oilve oil

2 tbsp lemon jucie

1 tbsp fresh oregano, minced

1 tbsp garlic, minced

1 teaspoon celtic salt

1/2 teaspoon cayenne

1/4 teaspoon ground black pepper

Combine all ingredients in a large mixing bowl and mix well.