ORGANICRaw Food Retreat Recipes:

PSA NOTICE: I highly suggest buying organic as much as possible: Will give your recipes a way better taste, have far less toxins,and  less probability of being GMO (which have/ create toxins you want to avoid!). We used organic for almost everything we could during our retreat!

September 2015 Retreat


Raw "Sushi" Rolls
Ingredients for the rolls:
2 cups walnuts 
2 Tbsp sesame oil (we used toasted... pure sesame oil)
Red Pepper cut in thin strips
Cucumber cut in thin strips
1.5 cups of Purple Cabbage shredded
2 Tbsp of Lime juice
1/2 tsp Himalayan Salt
a few shakes of black pepper
2 Kaffir Lime leaves minced  or ground in spice mill (organic spice found in produce)
Raw Nori Sushi Roll sheet

Ingredients for the sauce:
( altered from : the top 10 recipes )
1/8 cup of  chickpea miso sauce
1.5 Tbsp apple cider vinager
1 inch of ginger, peeled
1.5 Tbsp / to taste of  xylitol
1/2 clove of garlic (more if not using organic)1 & 1/2 Tbsp of  untoasted sesame oil or olive oil
2 Tbsp Water
1 tsp of toasted sesame oil

For Filling:
With a S-blade food processor process the nuts  add oil lime juice, salt, pepper and kaffir lime leaf. Process to teh consistency of pâté.

For Rolling:
Place filling on the bottom half of the nori sheet. Place bell peppers, cucumbers, and cabbage on top of your layer of filling, begin rolling the filling in the sheet to form a tube, continue to roll until a complete tube, seal the ends of the sheet with a little water or lime juice and press it gently to seal.

For Miso Sauce:
Blend all ingredients at high speed in a blender until smooth.


1  1/2 cups of walnuts, soaked
1 1/2 cups unsoaked sesame seeds (grinding them would make this dish better!)
1/2 bunch parsley
1/2 bunch cilantro
1 garlic clove
1/4 bunch of oregano ( or 1- 2 Tbsp of dried)
 black pepper to taste
1 tsp Himalayan salt
2 Tbsp olive oil
2 tsp ground cumin
3 Tbsp lemon juice

Live Tabouli Salad

 2 bunches of Parsley ( tems removed as best you can)
 1 cup Olive oil
1/2  cup Lemon juice
3/4 tsp / to taste Himalayan Salt
 to taste Pepper
1/2of a head of Cauliflower
1/2 Tomato

Process herbs in food processor. Set aside. Process nuts as much as possible. Set aside.  Grind seeds and mix with nuts and herbs. Add salt, lemon juice and oil. Form into patties and dehydrate at 145 degrees for 2 hours.

Process cauliflower and tomato until as small as can be. Then add the rest of the ingredients and process until cut down to the consistancy you want it to be.



1 red pepper
1/2 cucumber
1/4  to 1/2 of an onion
3 - 4 cups of tomatoes
1 to 2 Tbsp of apple cider vinegar ( taste after and add more if needed)
2 Tbsp of olive oil
pepper to taste
1 tsp Himalayan Salt
3 leaves of fresh basil
add my secret weapons:
1 to 2 tsp of garlic powder
1 to 2 tsp of onion powder

Red Pepper and Garlic Pâté

(This one makes alot! like enough for a few days or like a potluck!)

3 cups of sunflower seeds ( soaked overnight in fridge)
1/4 cup  lemon juice
1 tsp Himalayan salt
1/4 cup tahini
1/4 - 3/4 cup of water as needed for proper consistancy
1.5 red peppers
2 cloves of garlic minced

Bell Pepper Crackers

1 & 2/3 cup of pecan (or almond) flour  (ground to flour like consistency- food processor and or blender should work)
1.5  red and or yellow bell peppers
1 bunch of fresh basil (about 5 full leaves)
1 bunch fresh oregano (one stem worth or so- use your intuition ;)  )
1/2 cup poppy seeds
(note don't share these with your pups: Dogs cannot eat poppy seeds!!!!)
 1/3 cup  Italian seasoning (mix of dried: Basil, Oregano, Onion Powder, Garlic Powder, sprinkle of hot pepper flakes).
1/3 cup Psylum husks
1 cup golden flax seed ground/crushed
1.5 tsp Hymalan salt
1 Tbsp Olive Oil
1/2 tsp Hing
Water as needed

Blender everything together at a high speed.  Taste test and re spice as needed and Enjoy!!!

Process the garlic and peppers until very mushy  and well broken down- remove and put into a mixing bowl.

Process the rest adding water as needed for proper consistency.

Add everything into the mixing bowl you have the pepper and garlic mush in and mix together.


Process peppers and fresh herbs until well minced.
Combine all ingredients except flax in a mixing bowl, mix well .

Add in flax

Add water until you get a dough like consistency.
make into a log on your cutting board and cut crackers.
(and or make pizza crusts or bread like slices). 

Dehydrate  for  4 hours (or thorw it in overnight!) or as needed depending on how thick you make it.
@ 105 degrees


3 Ripe Avocados
2 Tbsp Cumin
2 tsp kelp
2 Tbsp Himalayan salt
2 Tbsp Lime juice (or to taste!)


3 cups Organic frozen corn kernals (thawed)
1 chopped Yellow pepper
3/4 cup Ground golden flax seed
2 Tbsp lime juice
1 tsp chili powder
2 tsp garlic powder
1 tsp Himalayan salt
1 Tbsp cumin
1 Tbsp onion powder
1/4 cup nutritional Yeast
Ground black pepper

Mexican Soup


2 cups of ripe tomatoes
1/2 cups sun-dried tomatoes, soaked for an hour (and the water, just enough to cover them up!)
1/4 of an avocado
1/2 cup spinach
1 Tbsp onion
1/2 cup cilantro lower stalks removed
A few leaves of mint
1/2 clove of garlic
2 tsp onion powder
1 tsp xylitol
1/2 tsp coriander powder
1 tsp cumin
1 Tbsp Lime juice
A little of my secret weapons to taste:
Onion powder
Garlic powder

Mix everything together really really well!!


In a food processor, grind all ingredients except the flax meal black pepper until smooth. Then process again with the flax meal added. Making sure it is fully combined.

Spread the mixture evenly  across non-stick dehydrator sheets and use a knife to lightly score the chips into triangles with a dull knife, or something like that.
Sprinkle some salt on top.
Dehydrate at 115 degree overnight. Then peel them off the non- stick sheet and flip onto the mesh sheets  dry side down. Dehydrate until  totally crispy.


Blend it all up, pour it into a sauce pan.
Using  a late thermometer heat and stir constantly until the thermometer reaches 104 degrees  then turn off heat immediately and serve immediately.


Kale Chips

Kale (as much as you need)
Olive Oil
Garlic powder  ( I get the bulk kind at community)
Himalyayn Salt

Clean Kale.
Remove the main vein and cut the leaves into big chunks (they get smaller when dehydrated)
Then put the chunks in a big mixing bowl. Drizzle with olive oil and lightly cover with salt and garlic powder. Then mix with your hands and sprinkle lightly with salt and garlic powder again.

Dehydrate at 115 degrees for about 3 hours - until crisp.


Beet Chips

(As much as you want!)
5 Beets
Fresh rosemary
Olive oil
Himalayan salt

Slice beets with a mandolin slicer (really thin!).
mix in a bowl with olive oil so lightly covered. Salt and add as much rosemary as you think you would like.
Lay out on the dehydrator and dehydrate at 115 degrees until crispy.



1/2 cup shredded coconut
1/4 cup xylitol powder
2 cups cashews
1/4 tsp Himalayan Salt
4 Tbsp coconut cutter

Raw Chocolate

2  1/2 cups cashews
1/2 cup raw cocoa powder
2  1/2 Tbsp xylitol
1/4 cup coconut oil
1 tsp pure vanilla extract
2 Tbsp lemon juice
1/8 tsp sea salt
3/4 cup water

Apple Pie
By Raw Chef: Dorit Dykesza
Ingredients (Crust):
1 1/4 cup  soaked almonds
1 cup pitted dates (or you can sub in xylitol)
1 tsp orange zest
a little coconut or avocado oil

Ingredients (Filling):
1 cup  pitted dates soaked in apple juice
3 - 4 shredded apple
1 cup chopped walnuts
1/2 cup rasins
Nutmeg, Cinnamon, Lemon zest to taste

Put the shredded coconut on top of a cutting board and set aside.
Powder the 1/4 cup of xylitol by putting it in a coffee or spice grinder and or high speed blender.
Put all ingredients except the shredded coconut in the food processor with S-blade and process until they form a dough like consistency. Make balls about 1 - inch round. To decorate, roll the balls with the shredded coconut.

Makes 30 delicious bonbons

Throw all ingredients into your high=speed blender and blend. Starting very slowly and then increase the speed. (You may need to stop and start it a bit if your blender is getting hung up. if your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until its very smooth, like a creamy chocolate fudge with no cashew chunks at all.

Pour mixture into a pan or dish (for example a brownie pan) and place in freezer).

Freeze until it reaches the desired (firm) consistency (8 hours or so).

Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

Process crust ingredients until you get your desired consistency - oil pie pan, and then put mixture into the pan and meld with your fingers until it is like a crust within the crust. Refridgerate for 2 hours to set it if you have the time!

Put filling ingredients into a food processor a little at a time - I let the processor do the shredding and chopping. then in a mixing bowl or in the processor mix it all together, once you have the taste you like place it into the crust. 


Granola / Muesli

1 cup walnuts (soaked overnight), chopped
1 cup sunflower seed (soaked overnight)
1 cup sesame seed (soaked overnight)
1 cup hemp seed
1 cup pumpkin seeds ( soaked overnight)
1/4 cup coconut oil
1 Tbsp pumpkin pie spice
1/4 cup tocotrienol
1/8 to 1/4 cup carob (to your taste)
1 tsp salt

(We didn't end up having this one :( but its good! ) 
1 cup coconut water
1 coconut pulp
1 cup pecans or walnuts ( soaked and rinsed well)
1 whole vanilla bean scraped or ground or vanilla essence to taste
xylitol to taste

Chia Seed Porridge


1 cup chia seeds
1/4 cup pecans (soaked overnight)
1/4 pumpkin seeds (soaked overnight)
1/8 sesame seeds (soaked overnight)
1/8 cup sunflower seeds (soaked overnight)
enough almond milk to cover it all
1/4 tsp vanilla extract
1 to 2 xylitol (to taste really)
Latte thermometer

Creamy Vanilla Porridge

1 Zuchinni, peeled
1 cup of walnuts (soaked)
1 to 2 Tbsp xylitol ( to taste)
1/8 tsp vanilla extract



Blend until creamy and completely smooth

Mix everything into a saucepan, putting the latte thermometer in. Put sauce pan on medium heat and stir constantly until it reaches around 100 degrees or so. turn it off and serve immediately!

Serves around 3 people.

Blend everything together in a blender until very smooth. Serve and Enjoy

Serves 2 to 3 people.


June 2016 retreat 

Lasagna - Veggie

 Preparation time: 1-½ hours

Cooking time (sauce): 1 hour

Baking time: 45 minutes – 1 hour

To make tomato sauce (5 cups) add in a large saucepan and simmer for 1 hour:

2 large (28 ounce) cans diced tomatoes

1 can (6 ounces) tomato paste

2 Tablespoons minced fresh parsley

1-teaspoon salt

1 ½ Tablespoons honey

1 rounded teaspoon oregano

1 rounded teaspoon basil

1/8 teaspoon cayenne

Prepare cheeses:

4 ounces thinly sliced Jack Cheese (already sliced at Costco)

10 ounces thinly sliced mozzarella cheese (shredded mozzarella at Costco)

¼ - ½ cup 9packed) grated fresh Parmesan Cheese

1 1/3 cups ricotta cheese (one container from Costco Deli)

Preheat oven to 350 degrees F.

To cook noodles, cook in a large saucepan for 15 minutes or until almost tender. Rinse under cold water and set aside.

1 pound lasagna noodles (we prefer rice) enough for 3 layers

To make filling, sauté in large skillet over medium heat for 5 minutes:

1/3 cup butter

1-½ cups chopped onions

4 cloves garlic, minced

Add and sauté 5 minutes more:

1-½ cups sliced zucchini, cut into ¼ inch rounds

Add and cook another 5 minutes or until mushrooms and zucchini are tender:

6 cups sliced mushrooms (about 1 pound)

½ teaspoon basil

¼ teaspoon salt

1/8 teaspoon cayenne

To assemble layer in a 9 inch by 11 inch pan in the following order:

1-cup tomato sauce

1/3 of the noodles

2/3 cup ricotta cheese

½ of the mushroom mixture

the Jack cheese

1-cup tomato sauce

1-tablespoon Parmesan cheese or more, to taste

Half of the remaining noodles

2/3 cup ricotta cheese

Rest of the mushroom mixture

4 ounces mozzarella cheese (less than half)

Last of the noodles

1 ¾ cups tomato sauce

Rest of the mozzarella cheese

Top with remaining Parmesan cheese

Bake at 350 degrees F for 45 minutes to 1 hour