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2 tbsp Nutiva Organic Red Palm Oil (Dr. Raju prefers Organic Coconut Oil)
2 cups Cremini Mushrooms (sliced)
1 1/2 cups Wild Rice
1 cup Leeks (white and tender green parts, coarsely chopped)
2/3 cups Celery (sliced)
4 cloves Garlic (sliced)
1 tsp Sea Salt
3 cups Water

Boil water (ideally in a kettle, as it will be poured into skillet).
While water is boiling, melt the red palm oil in a 9 inch heavy skillet over medium heat.
Add the mushrooms, wild rice, leeks, celery and garlic, and sauté for 5 minutes until the vegetables take on a brighter hue.
Lower the heat and slowly pour in the water, then stir in salt. Cover and simmer for 30 minutes, until all the water is absorbed.
Serve immediately as a pilaf or stuffed into your prebaked acorn or carnival squash.
Cuisine: American
Course: Side Dish
Skill Level: Easy
diet: Lactose-Free, Non-Gluten, Vegan, Vegetarian
Yield: 4-6 servings (4-6 Servings)
Prep: 10 mins
Cook: 45 mins
Ready In: 55 mins

Serves 8

2 teaspoons extra virgin olive oil
1 teaspoon grade B maple syrup
2 tablespoons freshly squeezed orange juice
1⁄4 teaspoon orange zest
1⁄4 teaspoon sea salt
1⁄2 teaspoon cumin
1⁄2 teaspoon coriander
1⁄4 teaspoon ginger
pinch of cayenne
1 cup raw walnuts
Preheat the oven to 350°F and line a sheet pan with parchment paper.

Whisk all ingredients, except walnuts, together in a small bowl. Add the nuts and toss until evenly coated. Spread mixture evenly on the sheet pan.

Bake for 10 – 15 minutes, until liquid is bubbly and reduced and nuts are aromatic and slightly browned. Let cool to room temperature, then use a metal spatula to loosen the nuts.

Makes 8 servings

Avocado cream with basil:

  • 1 avocado, halved and flesh scooped out
  • 2 tablespoons water
  • 2 teaspoons coarsely chopped fresh basil
  • 3⁄4 teaspoon freshly squeezed lemon juice
  • 1⁄8 teaspoon sea salt


  • 3 cups low-sodium tomato juice (Knudson Brand)
  • 1⁄4 cup extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon Grade B maple syrup
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon ground coriander
  • 1⁄8 teaspoon cayenne
  • 2 cloves garlic, coarsely chopped
  • 1 fennel bulb, cut into quarters and cored
  • 3 celery stalks, coarsely chopped
  • 1 English cucumber, peeled, seeded, and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 2 cups cherry tomatoes
  • 1 small red onion, coarsely chopped
  • 1⁄4 cup coarsely chopped fresh basil, cilantro, or a combination

To make the avocado cream, put all the ingredients in blender and process until very smooth. Transfer to a small bowl. (No need to rinse the blender before proceeding.) To make the gazpacho, put all of the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth. Taste; you may want to add a pinch of salt or a bit of maple syrup. Pour into small glasses and garnish with the avocado cream.

Makes about 20 Truffles (2 per person)

  • 2 tablespoons boiling water
  • 2 ounces dark chocolate with a 64 to 72 percent cacao content, very finely chopped
  • 1⁄2 cup coarsely chopped walnuts
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup pitted and halved medjool dates
  • 1 teaspoon vanilla
  • 1⁄8 teaspoon sea salt
  • 1⁄4 cup finely diced dried cherries

Coating: 2 tablespoons shredded coconut and 1 pinch of salt

Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.

Coarsely grind the walnuts in a food processor, then add the dates, cocoa powder, vanilla, salt, and process for a minute. Then, add the chocolate mixture and process until smooth, another 1 minute. Transfer to a bowl; stir cherries into the chocolate mixture. Cover and chill for approximately two hours, until firm.

Meanwhile, prepare your coconut walnut coating. In the food processor with a clean, dry bowl, grind the walnuts, coconut and salt into a fine meal, then scatter on a large plate.

  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon paprika
  • 1 clove garlic, chopped
  • 1⁄2 cup tightly packed basil
  • 6 mint leaves
  • 1 cup tightly packed parsley
  • 1⁄4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice 2 tablespoons water (optional)
  • 1⁄4 teaspoon salt

In a food processor add the cumin, paprika, garlic, cilantro or basil, mint, parsley, olive oil, lemon juice, water and salt. Combine until well blended. Taste; it might need an extra squeeze or two of lemon.

Served with jicama sticks spritzed with lime Yield 1 cup

  • 2 ripe avocados
  • 2 tablespoons red onion, small dice
  • 1 tablespoon fresh lime juice
  • 1⁄4 teaspoon sea salt
  • pinch of cayenne
  • 1 tablespoon cilantro, finely chopped
  • 1 tablespoon mint, finely chopped
  • 3 tablespoons pomegranate seeds (if available)

In a medium size bowl, mash the avocado with a fork and add the red onion, lime juice, sea salt, cayenne, cilantro, mint and 2 tablespoons of pomegranate seeds and combine well. Garnish with the remaining pomegranate seeds.

Serves 6

  • 2 cups cooked black beans or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
  • 1⁄2 teaspoon chopped garlic
  • 2 tablespoons water
  • 1 tablespoon tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon paprika
  • 1⁄8 teaspoon cayenne
  • 1⁄8 teaspoon ground cinnamon
  • 1 tablespoon extra-virgin olive oil

Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed.

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