This raw soup absolutely delicious! It's nice and creamy and very healthy.

Ingredients :
1/2 Avocado
6-8 large carrots
Grated fresh ginger (as much as you want)
Sea salt to taste
Water until desired consistency is reached

Directions:
-Scoop out half an avocado and place it in a food processor
-Grate 6-8 large carrots and place them in the food processor
-Add a little bit of water
-Turn the prcessor on and blend for a few seconds and then taste it
-Grate as much ginger as you think you want-the more the better!
-Dash a little bit of sea salt into the blend as well
-Blend for a few seconds again and taste it again to see if you've added enough ginger and sea salt
--Enjoy!

(You can warm it up in the oven or microwave but make sure you don't heat it up so much that it cooks it!)

Cucumber salad/mango curry sauce

4 cup of cucumber chopped
1 cup of chopped celery

Sauce:
1 fresh mango
1 tea spoon of curry
chives to taste

Mix and serve. Very simple and delicious!

1 large celeriac

Ingredients
• 8 small red skin potatoes, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1/4 cup vegan margarine or oil
• 2 medium onions, diced
• 1 teaspoon minced garlic
• 4 stalks celery, diced
• 2 medium carrots, diced
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/8 teaspoon dark chili powder
• 3 tablespoons flour
• 8 cups warm Vegetable Stock
• 1 tablespoon oil
• 1 large red bell pepper, cut into 1/2-inch squares
• 1 large yellow bell pepper, cut into 1/2-inch squares
• 2 medium green bell peppers, cut into 1/2-inch squares
• 4 cups corn kernels
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons chopped fresh cilantro
• Diced tomatoes (optional)
• Whole cilantro leaves (optional)

Directions
Cover the potatoes with water in a small pot. Add the salt. Bring the water to a boil. Boil for three minutes or until the potatoes are tender. Remove the pot from the heat, drain the hot water, and rinse the potatoes with cold water until they are cool. Reserve.

In a large soup pot over medium heat, melt the margarine or heat the oil. Add the onions, garlic, celery, carrots, and spices. Saute until the vegetables soften, about 8 minutes. Add the flour, stirring vigorously so no lumps develop. Cook the flour for 2 minutes to eliminate the raw taste. Remove the pot from the heat. Slowly add 1 cup of the warm vegetable stock. Stir until the stock is fully incorporated and the mixture is smooth. Add 1 more cup of the stock and mix well. Add the remaining stock and mix well. When the mixture is smooth, return the pot to medium heat. Stir occasionally as the soup comes to a boil, making sure there is no scorching on the bottom of the pot. When the soup just begins to boil, lower the heat and cook for another 15 minutes or until the soup thickens.

While the soup is cooking, heat the oil in a skillet over medium-high heat. Add the peppers and saute until they are tender. Add the corn, peppers, potatoes, salt, pepper, and chopped cilantro to the soup. Taste and adjust the seasonings.

Garnish with diced fresh tomatoes and cilantro leaves, if desired.

Serves 8-10

Raw Vegan Thanksgiving Stuffing  

2 ½ cups pecans or almonds, activated or soaked 2 + hours

2 small apples, chopped

½ sweet yellow onion, chopped

2 cloves garlic, chopped

3 stalks celery, finely chopped

2 tablespoons golden flax seeds, ground

1 tablespoon cold pressed (raw) olive oil

2 teaspoon Nama Shoyu

3 tablespoon poultry seasoning (Sage, Thyme, Pepper, Marjoram)

Sea salt & pepper to taste 

Place nuts into a food processor & combine until broken but still coarse. Add the apple, onion and garlic, pulsing a few times to mix. Place the mixture into a large mixing bowl and add the celery, flax meal, oil, nama shoyu, seasoning, salt and pepper. Mix will and place the stuffing into a dehydrator. Warm at 105 degrees for 4 to 6 hours.