JasonW Vegan Cookbook

8/6/2019 JasonW Vegan Cookbook

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Here it is the e-book that will help you create easy and energizing gourmet raw food at home!

At long last, my very first organic raw food recipe e-book,

Simple Satisfying Raw Comfort Foods, is now all yours! This fun-filledguide is a compilation of my favorite raw and living food recipes

with 27 fantastically simple, nutritious and sumptuous dishes for you

to prepare!

Youll see a variety of easy-to-prepare, delicious and comforting raw

and living food recipes that will help you learn the basics of raw food

preparation at home. In no time, youll be making raw gourmet

recipes like a pro! Many of these recipes are my own creation, while

some have been handed down from some of my mentors andteachers that started me on my path to being a raw food chef. Im

happy to share them all with you!

My intention is for you to take these recipes and make them your own. Feel free to use them as a

guide and play with different sweeteners, spices, oils and ingredient ratios to make them uniquely

your own. Before you know it, youll be whipping up your own magical culinary masterpieces to

the delight of your friends, family and loved ones. When they taste your ice cream, cheesecake or

noodle dishes, get ready for some serious requests for more! These divinely addictive recipes may

help you lose weight, gain more energy and feel more vibrant and joyful in your life!

Always remember to have fun, give yourself permission to trust your instincts, play with your food

and put on some high-vibe music while youre creating in the kitchen. I find that Motown, soul,

classical, kirtan or sitar music are perfect choices. Infuse all your love and energy into the food and

watch it blossom into a beautiful piece of living art. Oh, and wear really comfortable shoes, because

youll probably start dancing at some point!

I hope you have a fantastic time with these recipes and to take it a step further, check out my

brand-new raw food preparation DVD, Lean Green Serene Cuisine, featuring raw food demos of

some of these recipes that you can prep along with!

So, what are you waiting for? Get into the kitchen and start dancing!

Much love and light always,

Jason Wrobel

Living Food For Good Living

www.JasonWrobel.com


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TABLE OF CONTENTS Simple Satisfying Raw Comfort Foods

Jasons Welcome Letter 2

Table of Contents

Alkalizing Superfood Green Smoothie 4

Almond Macadamia Coco Gelato 5

Blackberry Pancakes & Eggplant Bacon 6

Cauliflower and Sweet Potato Korma 7

Chili & Macadamia Sour Cream 8

Chocolate Mousse Parfait 9

Coconut Banana Cream Pie 10Green Curry Vegetables 11

Heavenly Hemp Milk 12

Lucuma Libido Lemonade 13

Maca Mama Malt Shake 14

Mashed Rootatoes 15

Mint Chocolate Chip Ice Cream 16

Orange Persimmon Cheesecake 17

Pad Thai Noodles 18

Pasta Marinara 19

Pineapple Cucumber Gazpacho 20

Pumpkin Spice Parfait 21

Seaweed Salad with Ginger Miso Sauce 22

Spicy Coconut Almond Noodles 23

Strawberry Parfait 24

Superfood Chia Seed Porridge 25

Superfood Fudge Brownies & Warm Fudge Sauce 26

Supergreen Salad Dressing 27 Tangy Mustard Marinade

Vanilla Bean Ice Cream 29

White Chocolate Blueberry Probiotic Cheesecake 30

Photo Gallery 31

Contact Information 32


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Alkalizing Superfood Green Smoothie

Yield: One 18 to 20 oz. single serving

Ingredients:1 to 1 cups filtered water1/8 cup shelled hemp seeds

cup fresh diced mango1/3 cup fresh blueberries2 medium kale leaves, with stemsVery small handful baby arugula or slightly spicy greens1 tablespoon coconut palm nectar, yacon syrup or agave

tablespoon Vitamineral Green or Billys Infinity Greens tablespoon Tocotrienols1 teaspoon Maca powder teaspoon Shilajit powder

teaspoon Saigon cinnamon1 whole vanilla bean, scrapedmedium Haas or Fuerte avocado (optional)

2 tablespoons golden berries, soaked for 15 minutesBig pinch of sea salt

Directions:Blend the filtered water, sea salt and shelled hemp seeds into frothy hemp milk in a high-

speed blender for 30-45 seconds. Add the remaining ingredients and blend again untilvery smooth. Add the optional avocado if you desire a thicker smoothie!

Variations:Serve topped with raw vegan granola, hemp seeds, goji berries or golden berries for a nicetextural contrast and extra nutritional kick!


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Almond Macadamia Coco Gelato

Yield: 10-12 large servings (Yield 1 quart)

Ingredients: cup raw cashews, soaked 4-6 hours1 cup macadamia nuts, soaked 1-2 hours

cup young thai coconut meat cup coconut palm nectar, Jerusalem artichoke syrup or agave1 cup young thai coconut water2 teaspoons vanilla extract2 fresh vanilla beans, scraped or 1 teaspoon ground vanilla bean

1 tablespoon almond extract2 big pinches sea salt cup extra-virgin coconut oil

Directions:Blend all ingredients in a high-speed blender until very smooth and creamy. Pour into an

automatic ice cream maker and process for at least 30 minutes. Transfer to the freezer in acovered container and freeze until solid. Before serving, thaw at room temperature for 5-10 minutes.

Variations:Serve topped with Warm Fudge Sauce, fresh berries, banana, or use 1-2 scoops of gelato

as an addition to make an ultra-creamy raw smoothie!


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Blackberry Pancakes

Yield: 10 large pancakes or 15 small, silver-dollar pancakes

Ingredients: cup fresh blackberries2 ripe yellow bananas2 cups pecans, soaked 8-12 hours2 cups pine nuts, unsoaked1 cup young thai coconut water

cup coconut palm nectar or agave nectar

2 whole vanilla beans, scraped1 teaspoon sea saltGround cinnamon to tasteGround cardamom to taste2 cups yacon syrup

Directions:

Place blackberries in a medium bowl and set aside. Blend the remaining ingredients in ahigh-speed blender until completely smooth. Add the batter to the bowl with theblackberries and stir to combine well. Spread the batter in 3- to 5-inch round on

dehydrator sheets. The pancakes should not be more than inch tall. Dehydrate for 24-48hours or until desired firmness. Serve warmed with the yacon syrup, ground cinnamon,and ground cardamom.

Eggplant Bacon

Yield: 15-20 large strips

Ingredients:1 large eggplant, thinly sliced lengthwise1 tablespoon sea salt dried chipotle chile, soaked 2 hours cup soaking water from chile

2 tablespoons yacon syrup2 tablespoons extra-virgin olive oil2 tablespoons wheat-free tamari

2 tablespoons apple cider vinegar1 teaspoon chili powder teaspoon paprika teaspoon ground cumin

Pinch black pepperPinch cayenne pepper

Directions:

Toss eggplant and sea salt in a large bowl and let side for 1-2 hours. Blend remainingingredients in a high-speed blender and place in a medium bowl. Squeeze excess liquidfrom eggplant and add slices to the bowl with marinade. Allow eggplant to marinate 30-45 minutes. Spread slices on dehydrator screens. Dehydrate 24-36 hours at 110 degreesuntil crisp and cut into desired sizes.


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Cauliflower and Sweet Potato Korma

Yield: 10-12 servings

Ingredients:3 small to medium heads cauliflower, chopped1 cups golden raisins6 medium sweet potatoes, peeled, small dice3 cups carrot, diced3 cups onion, diced

cup filtered water or nut milk cup curry powder2 tablespoons chili powder

1 cups raw cashews, soaked 2 hours1 teaspoons tumeric1 teaspoons ground cumin

1 teaspoons garlic powder6 chopped tomatoes12 organic dates, pitted and chopped cup shredded coconut

Chop cauliflower into small pieces, add golden raisins, diced sweet potatoes, carrot and

onion and mix in a large bowl. Put all remaining ingredients in a high-speed blender andblend until combined and very saucy add more water (or some nut milk) if required.

Pour sauce over cauliflower mixture and dehydrate at 118 degrees for one hour. Top withshredded coconut and more golden raisins to taste.


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Chili with Macadamia Sour Cream

Yield: 2 quarts (chili), 1 quart [sour cream)

Ingredients:

Chili2 large portobello mushrooms, chopped1/2 cup minced celery1/2 cup chopped red onion1 large red bell pepper, finely chopped1 large heirloom or 4 roma tomatoes, diced1 cup soaked, dehydrated raw almonds1 cup chopped carrots1 1/2 cups sundried tomatoes, soaked2 cups soak water from sundried tomatoes1 tablespoon extra-virgin olive oil1/2 cup wheat-free tamari

2 cloves fresh garlic2 tablespoons fresh oregano1 tablespoon dry oregano2 teaspoons chili powder1 tablespoon cumin1 tablespoon apple cider vinegar1 tablespoon coconut palm nectar oryacon1/4 teaspoon cayenne pepper3/4 fresh Habanero pepper, seededPinch of Ghost Pepper salt (optional)

Place chopped mushrooms, celery, onion and bell pepper in large bowl. Pulse almondsand carrots in food processor until a chunky consistency is achieved, then add to bowlwith other veggies. Blend the remaining ingredients in a high-speed blender until verysmooth. Add mixture to bowl and mix together all ingredients until well combined. Store

in the fridge and warm in the dehydrator in a flat, square baking dish at 118 degrees for atleast 30 minutes prior to serving.

Macadamia Sour Cream2 cups macadamia nuts, soaked 4-6 hours1 cup filtered water1/2 cup extra-virgin unfiltered olive oil cup lemon juice or more to taste1 1/2 teaspoons sea salt

Blend all ingredients until smooth in a high-speed blender. Serve over top of raw chili

with a pinch of paprika, red zatar spice or chipotle seasoning on top! Perfect with rawheirloom corn chips or flax crackers!


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Chocolate Mousse Parfait

Yield: 2 to 3 single servings

Ingredients:

Chocolate Mousse:1.5 ounces irish moss,soaked and drained cup filtered water1 cup almond or hemp milk cup agave nectar1.5 ounces date paste

ounces cacao powder1 tablespoons vanilla extractPinch sea salt1 tablespoon lecithin3 tablespoons coconut oil

Directions:Clean the irish moss, removing any green specks or tiny stones. Soak in filtered water inthe refrigerator overnight. The next day, drain and rinse the irish moss in cold water. In ahigh-speed blender, add the irish moss, cup filtered water, and cup of almond orhemp milk. Make sure the irish moss is completely broken down, scraping the sides of theblender to make sure all chunky bits are in the mixture. Then, add the remainingingredients except the lecithin and coconut oil and blend until very smooth. Once acreamy, smooth consistency is achieved, add the coconut oil and lecithin and blend.

Transfer the mixture to parfait glasses and chill in the fridge for at least 45 minutes.

Whipped Cream:1 cup cashews, soaked 30minutes or more1 cups coconut milk cup agave nectar1 teaspoon vanilla extractPinch sea salt

1 tablespoons lecithin1/3 cup coconut oil tablespoon cold-pressed espresso(topping)

tablespoon cacao powder (topping)

Directions:Add all ingredients to a high-speed blender, except the lecithin and coconut oil and blend

until smooth and creamy. Then, add the lecithin and coconut and blend until supercreamy and smooth. Place in a covered container and chill in the fridge for 30 minutes.When ready, add the whipped cream to the top of the chocolate mousse in the parfaitglasses and sprinkle with cold-pressed espresso and cacao powder, either by hand or witha sifter.

Variations:Top with organic cacao nibs or take off the cold-pressed espresso and add fresh berriesfor fun!


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Coconut Banana Cream Pie

Yield: Makes one 9-inch pie

Ingredients:

Crust:2 cups coconut flakes4 ounces date paste (weight) teaspoon vanilla extract1/8 teaspoon sea salt

Directions:In a food processor, add all ingredients and pulse until well-combined. The mixture willbe ready when the dates are fully integrated and the crust mixture begins to ball up inthe food processor. Coat the pie pan with a little coconut oil and add the crust mixture.Start to press firmly with your palms and use your fingers to form a solid, even crustaround the edges. Chill in the fridge for 30 minutes while making the filling.

Pie Filling:2 cups coconut milk cup coconut meat cup date paste

2 teaspoons vanilla extract1/8 teaspoon sea salt

2 tablespoons lecithin cup plus 2 tablespoons coconut oil to cup diced banana chunks

cup shredded coconut

Directions:Add all ingredients to a high-speed blender, except the lecithin and coconut oil and blenduntil smooth. Add the lecithin and coconut oil and blend until creamy and thick, yet stilleasy to pour. Take out the pie crust and add the filling slowly and evenly. Add the dicedbanana chunks and stir to incorporate evenly. Gently shake the pan to release air bubblesand put into the fridge for another 45 minutes to 1 hour. When ready, top with cupshredded coconut and serve with a smile!

Variations:Top with sliced strawberries or blueberries! Or, fold in diced mango or another tropicalfruit of your choice into the filling for a nice textural juxtaposition! Also serve with JasonsWarm Fudge Sauce for a totally decadent pie experience.


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Green Curry Vegetables

Yield: 6 medium servings

Ingredients:1 ripe mango, peeled andcubed (optional)1 red bell pepper, cored and

cubed red onion, diced1 handful fresh mint, torn1 handful fresh cilantro, torn

cup bean sprouts2 tablespoons black sesame seeds cup chopped raw, dehydrated

almonds4-5 medium jicamas, peeled andchopped

Directions:Process the chopped jicama root in a food processor until a rice-like consistency isachieved. Squeeze out the excess water in a cheesecloth or nut milk bag until the rice isrelatively dry. You can dehydrate the jicama rice at 118 degrees for 30 minutes if you like.Set aside. Combine all other ingredients in a mixing bowl, except the sesame seeds andnuts. Toss well to combine. Mix with Green Curry sauce and top with sesame seeds,chopped nuts, and a few sprigs of fresh mint and cilantro to serve.

Green Curry Sauce

Yield: 6 medium servings

Ingredients:

cup grated fresh lemongrass1 cup young Thai coconut meat cup raw cashews, soaked 1-2 hours

(optional)2 tablespoons lime juice or orange juice3 tablespoons chopped jalapeno, seeds to taste

3 green onions, finely chopped

2 tablespoons peeled and choppedginger loosely packed fresh basil2-3 teaspoons curry powder1 teaspoon sea salt cup coconut water

5 organic dates, pitted and chopped-1 teaspoon cayenne pepper

Directions:Blend all ingredients, except coconut water, in a high-speed blender until a smooth, thicksauce consistency is achieved. Gradually add coconut water and blend again to perfect the

puree.


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Heavenly Hemp Milk

Yield: roughly 7 cups milk

Ingredients:6 cups filtered water

cup shelled raw hemp seeds4-6 tablespoons coconut palm nectar, yacon or agave4 tablespoons of coconut butter1 teaspoon cinnamon2 vanilla beans, scaped or teaspoon ground vanilla bean teaspoon sea salt

Directions:Blend all ingredients into frothy hemp milk in a high-speed blender for 30-45 seconds.

Variations:Use as a base for smoothies, ice cream, pie fillings, even creamy soups!


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Lucuma Libido Lemonade

Yield: about 7 cups (roughly 64 fluid ounces)

Ingredients:3-4 organic meyer lemons, peeled, with the white pith intact3 tablespoons extra-virgin coconut oil or coconut butter1 large organic Bartlett or DAnjou pear, cored6 cups filtered alkaline water6 tablespoons coconut palm nectar, yacon syrup or agave nectar1 tablespoon Maca powder or 1 dropperful Maca extract1 tablespoon Lucuma powder4 capsules Cistanche extract cup organic goji berries1 teaspoon sea salt1 handful filtered ice (optional)

Adding all liquid ingredients first, blend all ingredients in a high-speed blender untilfrothy about 30-45 seconds. Add one handful of ice if you want it chilled!


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Maca Mama Malt Shake

Yield: one 16 to 18 oz. serving

Ingredients:8 oz. fresh young Thai coconut milk1 tablespoon raw Maca powder1 tablespoon organic, raw almond butter2 vanilla beans, scraped (or 1 teaspoon vanilla extract) cup pitted dates or figs

(or 1 tablespoons yacon syrup, agave or Jerusalem artichoke syrup)10 drops Red Clover extract

teaspoon Mesquite powder teaspoon cinnamon teaspoon ground cloves1-2 pinches sea salt cup of filtered ice (optional)

Directions:To make young Thai coconut milk, blend the water from one young Thai coconut with allthe coconut meat inside for 20 seconds in a high-speed blender. Add all remainingingredients and blend in a high-speed blender for 30 seconds. Serve in a frosted glass forthe authentic malt experience!!!

Variations:Serve topped with organic hemp seeds, sprouted buckwheat, or fresh organic diced fruit!


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Mashed Rootatoes

Yield: 8 large servings

Ingredients:8 cups peeled and chopped jicama root4 cups macadamia nuts or cashews, soaked 4 hours2 teaspoons sea salt4 teaspoons fresh rosemary, chopped1 teaspoon dried rosemary2 teaspoons minced garlic4 teaspoons nutritional yeastBlack pepper to taste (several pinches)Pinch of cayenne pepper

Directions:Process the chopped jicama root in the food processor until a rice-like consistency andsize is achieved. Press out the excess liquid with a cheesecloth, nut milk bag, or fine-meshstrainer. Be sure to leave some liquid in the jicama, as youll need the moisture to blendproperly!

Place the semi-wet jicama rice in a Vita-Mix with all remaining ingredients and blend untilsmooth and well-combined. Serve immediately or warm in the dehydrator in a shallowglass baking dish at 118 degrees for 45 minutes to 1 hour until ready to serve.

Variations:Add 1-2 diced shallots or 3 minced green onions to the mixture for extra tanginess.


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Mint Chocolate Chip Ice Cream

Yield: 10-12 large servings (Yield 1 full quart)

Ingredients:1 cup raw cashews, soaked 1-2 hours

cup young Thai coconut meat cup coconut palm nectar, Jerusalem artichoke syrup or agave nectar1 cup young Thai coconut water cup filtered water1 tablespoon vanilla extract2 vanilla beans, scraped or teaspoon ground vanilla beans

cup coconut oil teaspoon Spirulina powder2 tablespoons peppermint extract (alcohol-free)2 pinches of sea salt cup raw cacao nibs

Directions:Blend all ingredients, except the raw cacao nibs, in a high-speed blender until verysmooth and creamy. Pour into the frozen bowl of an automatic ice cream maker, put theraw cacao nibs into the mixture, and process in the machine for at least 30 minutes. Serveimmediately if thick and frozen. Transfer the remaining ice cream to a covered containerand freeze until solid. Before serving, thaw at room temperature for 5-10 minutes.

Variations:Serve topped with Warm Cacao Fudge Sauce, fresh berries, bananas, or use 1-2 scoops ofice cream as a base for an ultra-creamy decadent smoothie!


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Orange Persimmon Cheesecake

Yield: one 10-inch cheesecake (serves 12-16)

Ingredients:

Crust:1 cup hazelnuts1 cups almonds3 ounces date or fig paste (weight)1 teaspoon liquid vanilla or vanilla extract1/8 teaspoon sea salt1 cups sliced Fuyu persimmons (very firm)

Directions:Process nuts in a food processor until a mealy consistency is achieved. Add remainingingredients and process until well combined. Grease the bottom of the pan with coconutoil and evenly press the crust into the bottom of a 10-inch springform cheesecake pan.Now, layer the sliced Fuyu persimmons on top of the crust and chill in the fridge.

Filling:2 cups cashews, soaked 1-2 hours1 cups sliced Hachiya persimmons (very mushy and soft)1 cups fresh orange juice

cup clear agave nectar1 tablespoon liquid vanilla or vanilla extract1/8 teaspoon sea salt3 tablespoons lecithin powder1 cups coconut oil1 tablespoon yacon syrup

Directions:Place all ingredients, except lecithin, coconut oil, and yacon syrup, in a high-speed blenderand blend until very smooth and creamy. Add the lecithin and coconut oil and blendagain until thick and creamy, achieving a pudding-like consistency. Pour the filling on top

of the crust, slowly and evenly. After pouring the filling, lightly drizzle the yacon syrupover the top and lightly swirl with a chopstick.


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Pad Thai Noodles


Ingredients:

Sauce: cup raw almond butter cup sundried tomato, soaked for 1-2 hours1 medium to large lime, juiced4 garlic cloves, crushed9 dates, pitted1 tablespoon agave or yacon syrup cup cold-pressed olive or sesame oil

teaspoon cayenne pepper fresh habanero, seeded1 tablespoons ginger, diced1 tablespoon tamari or nama shoyuFresh minced lemongrass to taste

Directions:Combine all ingredients in a high-speed blender, except the dates and almond butter.Blend at high speed until smooth, with some texture. Slowly add the almond butter anddates to make sure they are well incorporated into the mixture. The sauce will be verythick and you can add extra olive oil or sesame oil if it is diff icult to blend. When thesauce is ready, mix into the marinated kelp noodles and fresh vegetables. Serve at roomtemperature.

Noodles:

2 bags kelp noodles, drained and marinated1 red bell pepper, julienned red onion, julienned2 green onions, cut lengthwise on a bias cup sugar snap peas, cut in half1 handful fresh basil, torn by hand1 handful fresh cilantro, tornby hand

1/3 cup almonds or cashews,crushed3/4 cup cold-pressed olive oil orhemp oil1 lime, juiced

teaspoon sea salt1 lemon, juiced

Directions:

Start by draining the water from the kelp noodles and then marinating them in a shallowbowl with cup olive oil, sea salt, and lemon juice. Let marinate for 1-2 hours to softenand break down. Cut all vegetables and combine with the marinated noodles, cup oliveoil and lime juice. Mix in the spicy thai sauce from the recipe above and serve withcrushed cashews and lime juice squeezed on top.

Variations:For a sweeter sauce, add more agave nectar or yacon syrup.


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Pasta Marinara

Yield: 6-8 large servings

Ingredients:6 small to medium zucchini, peeled,

spiralized1 bag kelp noodles1 cup heirloom or roma tomato, blended2 cups sundried tomatoes, soaked 30

minutes cup lemon juice1 tablespoon wheat-free tamari3 tablespoons extra-virgin olive oil

3 tablespoons yellow onion, diced4 cloves garlic, minced cup fresh basil, packed cup fresh oregano, packed

Two big pinches sea salt6-8 fresh organic strawberries cup olive oil

teaspoon sea salt

Directions:Before starting, soak the sundried tomato in filtered water for at least 30 minutes. Peel thezucchini and cut in half. Use a spirooli and spiralize the zucchini into angel hair noodles.Combine the zucchini noodles with one bag of kelp noodles and use cup of olive oiland teaspoon of sea salt to marinate and get a more pasta-like consistency. Set aside.

In a high-speed blender, blend the heirloom or roma tomatoes into a tomato sauce. Then,add the lemon juice, tamari, olive oil, yellow onion, garlic, basil, oregano, salt, sundriedtomato, and strawberries. Blend until smooth, adding the strawberries last to achieve the

desired touch of sweetness.

Variations:For a thicker sauce, use more sundried tomato and less blended tomato. For a sweetersauce, use 1-2 more strawberries. If needed, add some dried basil and oregano to roundout the flavor spectrum.


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Pineapple Cucumber Gazpacho


Ingredients:4 cups chopped, peeled cucumber4 cups chopped pineapple (1 large)1 cup fresh pineapple juice (optional)1 small jalapeno, seeded and diced1 green onion, white and 1 inch of green1 tablespoon lime juice2 teaspoons sea salt1 handful cilantro, plus a few for garnish3 tablespoons olive oil1 handful crushed or chopped mac nuts

Directions:Blend 3 cups each of the cucumber and pineapple, the optional pineapple juice, jalapeno,green onion, lime juice, and salt until smooth. Add the remaining 1 cup of cucumber andpineapple, a handful of cilantro, and 1 tablespoons of oil. Pulse the blender quickly afew times to make a chunky texture. Place in the refrigerator to chill, if desired. Beforeserving, add the chopped macadamia nuts to the soup and stir to distribute. Divideamong serving bowls and drizzle the remaining 1 tablespoons of oil. Garnish with freshcilantro.

Variations:Use the optional 1 cup of fresh pineapple juice if a thinner texture is desired.


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Pumpkin Spice Parfait


Ingredients:1 ounce Irish moss (weight)1 cup almond milk, coconut oil, or hemp milk

Soak the Irish moss overnight in cold water or soak in very warm water for 20 minutes.Rinse the Irish moss and finely dice. Add the diced Irish moss to the milk and blend untilthe Irish moss is completely broken down. Scrape the top and sides of the blender,making sure that all small chunks are blending with the liquid. Youll notice the mixturestart to firm up and become more jelly-like.

Blend well and then add the following ingredients and blend until smooth:

3 cups finely chopped butternut squash (about 12 ounces weight) cup clear agave nectar2 tablepoons liquid vanilla or vanilla extract2 tablespoons lemon juice1 teaspoon cinnamon teaspoon pumpkin pie spice teaspoon nutmeg1/8 teaspoon ground cloves

1/8 teaspoon sea salt

Blend until smooth and creamy and then add:

2 tablespoons lecithin powder cup coconut oil

Directions:Blend until the lecithin powder and coconut oil and fully incorporated. Pour the mixtureinto parfait glasses or another type of serving glass. Set in the fridge for 30-45 minutesuntil solid. Garnish with pecans or the nut of your choice.


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Seaweed Salad


Ingredients:2 cups mixed Farmers Market Greens

cup dried wakame, cut in 1-inch pieces, soaked 20 mins cup dried arame, cut in 1-inch pieces, soaked 10 mins cup dried hiziki in 1-inch pieces, soaked 20 mins cup julienned organic mango (optional) cup julienned cucumber cup julienned beets or jicama root2 pinches sea salt2 tablespoons black or white sesame seeds2 tablespoons finely chopped scallions, cut on a bias cup to cup Ginger Miso Dressing (see below)

Directions:Place 1 cups of the mixed greens in the center of a bowl or plate. Mix all the seaweeds in amedium mixing bowl and add the julienned fruit or vegetables. Add the salt to taste. Placeequal amounts of the sea veggie mix on top of the greens. Just before serving, drizzle agenerous amount of Ginger Miso Dressing on top and sprinkle with sesame seeds andchopped scallions.

Ginger Miso Sauce

Yield: 1 quart

Ingredients: cup white, sweet miso1/3 cup clear agave nectar

1/3 cup apple cider vinegar cup sesame or extra-virgin olive oil cup fresh lemon juice

1 cups peeled and chopped fresh ginger (Hawaiian blue ginger is best!)

Directions:

Blend all ingredients in a high-speed blender until smooth and creamy.


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Spicy Coconut Almond Noodles

Yield: 4 to 6 large servings

Ingredients:

Sauce:1/3 cup coconut meat1 cup coconut water2 cups pistachios cup wheat-free tamari cup fresh ginger, minced

cup raw almond butter to habanero pepper, seeded cup filtered water3 tablespoons agave nectar cup lime juice

Directions:Open one young thai coconut and drain water in a blender. Scrape out the meat andreserve 1/3 cup for the sauce. In a high-speed blender, add all ingredients except thealmond butter. Blend until smooth, thick, and creamy and then add the almond butter.Set aside at room temperature.

Noodles:2 cups coconut noodles, from 3-4 coconuts1 cup julienned jicama root1 cup julienned green papaya or mango

1 cup julienned bok choy1 cup julienned radishes2 green onions, sliced thin on a bias1 large handful cilantro1 small handful basil

1 tablespoon finely minced habanero,seeded

Several pinches sea salt

2 tablespoon sesame or olive oil2 tablespoons wheat-free tamari2 limes, cut in half cup crushed pistachios

Directions:Open 3-4 young thai coconuts, drain the water, and scoop out the meat in large, uniformpieces. Clean the meat and julienne the coconut into long, thin noodle strips. In a largemixing bowl, add the coconut noodles, jicama, papaya or mango, and the almond buttersauce to coat evenly. Add the bok choy, green onions, cilantro, half the basil, half the

habanero, a sprinkle salt and gently toss. Divide among 4-6 serving plates and sprinklewith crushed pistachios and the remaining basil and habanero. Drizzle the sesame oil andtamari around the noodles and garnish with lime halves (which will be squeezed over thenoodles before serving).

Variations:For a sweeter sauce, add more agave nectar or yacon syrup. For more tropical noodles,add more mango and papaya and less coconut noodles.


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Strawberry Parfait


Ingredients:1 ounce Irish moss (weight)1 cup almond milk, coconut milk, or hemp milk

Soak the Irish moss overnight in cold water or soak in very warm water for 20 minutes.Rinse the Irish moss and finely dice. Add the diced Irish moss to the milk and blend untilthe Irish moss is completely broken down. Scrape the top and sides of the blender,making sure that all small chunks are blending with the liquid. Youll notice the mixturestart to firm up and become more jelly-like.

Blend well and then add the following ingredients and blend until smooth:

3 cups finely chopped organic strawberries (about 12 ounces weight) cup clear agave nectar2 tablepoons liquid vanilla or vanilla extract2 tablespoons lemon juice1/8 teaspoon sea salt

Blend until smooth and creamy and then add:

2 tablespoons lecithin powder cup coconut oil

Directions:Blend until the lecithin powder and coconut oil are fully incorporated. Pour the mixtureinto parfait glasses or another type of serving glass. Set in the fridge for 30-45 minutesuntil solid. Garnish with chopped strawberries and/or finely shredded coconut flakes.

Variations:Substitute an equal amount of blueberries in place of the strawberries for a mind-blowingblueberry parfait!


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Superfood Chia Seed Porridge


Ingredients:1 cup organic white or black chia seeds3 cups coconut milk or fresh hemp milk5 tablespoons coconut palm nectar, yacon syrup or agave1 teaspoon vanilla extract or 2 fresh vanilla beans, scraped teaspoon cinnamon1 teaspoon maca powderPinch of sea salt

cup Goji berries, soaked 10 minutes cup organic blueberries cup cacao nibs1 ripe large banana, sliced1 tablespoon raw cacao powder (optional)

Directions:Place the chia seeds, milk, sweetener, cinnamon, vanilla and salt in a bowl and stir welluntil there are no clumps and all the chia seeds are coated in milk. Add the remainingingredients and let sit at room temperature for 20-30 minutes until firm and thick. Coverand refrigerate. Will keep well for up to 4 days.

Variations:Add 1 tablespoon of raw cacao powder for chocolate chia porridge. Feel free to addwhatever fruit youd like mangos, strawberries, pears, golden berries whatevervariations will taste great with the base recipe.


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Supergreen Salad Dressing

Yield: 4 large servings (around 2 cups)

Ingredients:1 small Hass or Fuerte avocado, pitted1 1/8 cup orange juice cup plus 2 tablespoons lime juice1 small handful cilantro1 green onion, chopped1 tablespoon shallot, chopped small jalapeno, seeded

teaspoon sea salt

cup olive oilPinch of black pepper3 cloves garlic, minced teaspoon cumin teaspoon cayenne pepper1 teaspoon wheat-free tamari

Directions:Blend all ingredients in a high-speed blender, except for the avocado and olive oil. Pre-blend and, with the blender running, add all the avocado and olive oil slowly to emulsifyfor a thick, creamy consistency.

Variations:Turn it into a superfood soup by adding diced avocado, cucumber, red bell pepper andhemp seeds!


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Tangy Mustard Marinade

Yield: 4 large servings (around 2 cups)

Ingredients: cup lemon juice

cup wheat-free tamari cup extra-virgin olive oil4-5 cloves garlic, minced to cup stone-ground organic mustard1 tablespoon cumin teaspoon cayennePinch of Ghost Pepper Salt (optional)

Directions:Blend all ingredients in a high-speed blender until smooth and serve over fresh farmersmarket greens, baby arugula, or use as a marinade for a fresh kale salad!


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Vanilla Bean Ice Cream

Yield: 2 quarts

Ingredients:2 cups raw cashews, soaked 4-6 hours2 cups young Thai coconut meat1 cup coconut palm nectar, Jerusalem artichoke syrup or agave1 cup young Thai coconut water2 tablespoons fresh vanilla extract2 vanilla beans, scraped or teaspoon ground vanilla teaspoon sea salt

cup coconut oil, preferably warmed to liquid

Directions:Blend all ingredients in a high-speed blender until very smooth and creamy. Pour into anautomatic ice cream maker and process for at least 30-45 minutes. Transfer to the freezerin a covered container and freeze until solid. Before serving, thaw at room temperaturefor 5-10 minutes.

Variations:Serve topped with Warm Fudge Sauce, fresh berries, banana, or use 1-2 scoops of gelatoas an addition to an ultra-creamy raw smoothie!


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White Chocolate Blueberry Probiotic Cheesecake

Yield: One 10-inch cheesecake, 12-16 servings

Ingredients:

Chocolate Almond Crust: cup raw almonds cup coconut flakes1 ounces cacao powder (dry weight)5 ounces date paste (weight)1/3 cup cacao nibs

2 teaspoons vanilla extract or liquidvanilla1/8 teaspoon salt1 pack fresh blueberries

Directions:Add the almonds, coconut flakes, cacao nibs, and cacao powder to a food processor andpulse until the almonds are well broken down into small pieces. Add the salt, vanilla, anddate paste and process again until well incorporated. Place the crust mixture into a 10-inchspringform pan that has been greased with coconut oil and press firmly until the crust isspread evenly and uniformly on the bottom of the pan. Place the fresh blueberries on topof the crust and set aside.

White Chocolate Probiotic Filling:3 cups raw cashews, soaked at least 2 hours2 cups fresh hemp milk

cup agave nectar2 tablespoons lemon juice cup liquid vanilla teaspoon sea salt

3 tablespoons lecithin2/3 cup cacao butter

2 capsules or 1/2 teaspoon veganprobiotics1 pack fresh blueberries2 tablespoons lemon juice, reserved

Directions:Place all ingredients, except the cacao butter, blueberries and reserved lemon juice, in ahigh speed blender and blend until very smooth. Add the cacao butter and blend againuntil smooth and very creamy. Add the probiotic powder to the mixture and briefly blendagain. Pour the mixture on top of the blueberries and pie crust, leaving 1 cups reservedin the blender. Place the fresh blueberries and reserved lemon juice in the blender and

blend again until a smooth, creamy, light blue filling is created. With gusto and someforce, pour the blueberry filling into the white chocolate filling in the pan, as you want theblueberry filling to penetrate to the bottom of the pan. Pour several pockets of blueberryfilling into the chocolate filling and then lightly ribbon the rest on top. Take a singlechopstick and then lightly swirl the two fillings together, creating a beautiful two-colormixture. Do not over swirl, as the point is having the contrasting colors come together.Place in the freezer for 1 hour to set the cheesecake. Before serving, let thaw for at least 30minutes.


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Contact Information

For any inquiries regarding professional services, raw food classes or events,or speaking appearances:

EMAIL: [email protected]

For any media inquiries, interview requests, television, radio, live speaking, or webcast

appearances:

Jara Fairchild, Principal

Rock Rose Media Group

EMAIL: [email protected]

For online videos, recipes, healthy living tips and to order Jason's DVD, visit:

www.JasonWrobel.com

Documents

JasonW Vegan Cookbook