enjoy these delightful recipes submitted by lovers of Rejuvenative Foods.
This dressing delight, even if indulged, makes your DNA dance and tantalizes your tastebuds. Thanks to Kenton M. of Irvine, CA for this recipe
I have a recipe i LOVE to use when i have people over. this is one people cant get enough of. I am a raw foodist so i am always looking for great treats that are healthy and tasty.... and EASY! my stuffed cherries are a HUGE hit with my friends... and very easy. i vary the nut butters depending on who likes what. your almond butter works great and seems really to be best mates with cherries.
Directions: Take raw sweet cherries... i usually make ALOT. Pit them and make sure you leave as much of the meat in there as possible so the wall of the cherry is thick. Take your choice of Rejuvenative Foods nut butter and stuff each cherry as full as you like... then chill serve them plain or rolled in sweetened raw cacao powder or sometimes i like to gently warm a good quality coconut oil and mix in some cacao powder for a decadent chocolate sauce......and drizzle it over the stuffed cherries. the chocolate, cherries and the nut butter are SO tasty
Thanks to Kate of Saint Louis, MO for this recipe
Directions: this is so easy, just lay the sushi nori sheets out and add a bit of each ingredient. Just pile it on, no specific order, then roll it up and enjoy! It's so healthy, tasty and filling!
Thanks to Mary F. of Royal Oak, MI for this recipe
Directions: Marinate the portabellas for at least 4 hrs or overnight and place the marinated portabella mushroom tops (discard the liquid marinade) into blender and combine Rejuvenative almond butter or Luscious Nut and Seed Spread , 1 head of cauliflower broken into small pieces, onions, lemon juice or Braggs, dried thyme, garlic (fresh or powder), avocado, water and salt. Then check for consistency and add olive oil one table spoon at a time until desired consistency.I like to top off with extra chopped white button mushrooms and a sprinkle of ground cumin or ground chipotle spice. Serve in a bowl and Enjoy!
Thanks to Donna J. of Norridge, IL for this recipe
Directions: Mix every yummy thing together in a pretty bowl and chill before serving. Eat with a thankful heart and zest for life.
Thanks to Lauren M. of Live Oak, FL for this recipe
Top off ingredients (optional)
Directions: Blend all of the sauce or pesto ingredients in a blender or food processor. Prepare the zucchini “pasta” and shredded cabbage, sliced red bell pepper and sliced fennel in a bowl. (NOTE: You can add any vegetable of your choosing; for example: carrots, jicama, alfalfa sprouts, pea shoots, Jerusalem artichokes, etc). Pour tahini sauce or walnut hemp pesto over the raw vegetable pasta and combine well. You can garnish with additional ingredients like fresh herbs, tomatoes, olives and/or onions of your choosing. Alternatively, you can add the sauce or pesto to kelp noodles, cooked quinoa or rice, etc.
Thanks to Nadia C. of Chicago, IL for this recipe
Directions: Mix and serve. Or to impress, layer each ingredient and garnish with sesame seeds and hot sauce.
For a decadent dessert, drizzle with maple syrup. Simple but delicious!
Thanks to Gracey M. of Whitehall, WI for these recipes