Here’s a super fast cookie recipe that I whipped up when I was very busy before a move! These are so satisfying alongside a hot cup of tea. You can always double the recipe if you want more cookies, but this is a nice way to use up small amounts of ingredients that you probably already have in your cupboards.

• 1/2 cup cashews
• 1/2 cup coconut
• 1 tablespoon coconut oil
• 3 tablespoons coconut nectar or sweetener of choice
• 1 teaspoon cinnamon
• 1/2 teaspoon vaniila
• pinch salt
• 3 tablespoons raisins

Place the cashews in the food processor and process until finely ground. Add the coconut and process again to combine. Add the coconut oil, sweetener, cinnamon, vanilla and salt and process again until well combined and a sticky dough has formed. Stir in the raisins by hand. With your hands, form the dough into 6 cookies, about 11/2″-2″ in diameter. Place in the freezer for 1 hour to firm or Dehydrate at 115 degrees for 24 hours. Dehydrating is no extra work and the results will be a warm, soft cookie, but it’s not necessary if you would like to be able to eat your cookies right away.

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Talk about fresh taste—it just doesn’t get greener than this! With raw food, you can get creative with wrapping and rolling using big green collard leaves and your filling of choice. I love to make nut and seed pâtés as I find them extremely nourishing and satisfying. This wrap is full of flavor with a fresh herb and pumpkin seed pâté and marinated veggies. Ditch the tortillas, grab some collards, and have some raw food fun in the kitchen

For the Pumpkin Seed Pâté:
2 cloves of garlic
½ cup Brazil nuts
½ cup lemon juice
1½ cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed
¼ cup olive oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill

Place the garlic in your food processor fit with the s-blade. Process to chop. Add the Brazil nuts and process until they are finely chopped. With the blade running, add the lemon juice until the mixture is creamy. Add the pumpkin seeds, olive oil and salt to the processor and continue to purée. Lastly add the parsley, basil and dill and pulse to finely chop the herbs. Scrape into a bowl.

For the Marinated Veggies:
2 cups baby spinach
1½ cups shredded carrots
¼ cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon juice
¼ teaspoon salt
black pepper to taste

Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:
Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem. Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf. Top with a few slices of tomato. Cover with ½ cup of the marinated veggies. Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!

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This vegan recipe is great for for dinner or prep it for next day's lunch. The combination of grilled and sautéed vegetables gives a mix of savory flavors. Yum!

photo: sautéed vegetable mix over a bed of grilled asparagus -- serves 4
 

Ingredients:

• 1 bunch of asparagus
• Olive Oil
• Sea Salt
• 1/2 red pepper
• 1/2 orange pepper
• 1/2 eggplant
• 1/2 cup of mushrooms
• 1 clove of garlic
• 2 tbsp of chopped chives
• 2 tbsp of organic soy sauce
• Juice of 1/2 medium lemon

Method for Asparagus:

• Drizzle olive oil over asparagus and sprinkle with salt to taste.
• Grill until brown on all sides.
• Layer the grilled asparagus on a wide plate.

Method for Mixed Vegetables:

• Cut remaining vegetables in cubes and mix
• Heat pan with olive oil in low heat
• Mince 1 clove of garlic
• Sauté garlic and chives in pan until brown.
• Add cubed vegetables in pan
• Sauté until golden brown
• Add 2 tbsp of organic soy sauce
• Add juice of 1/2 medium lemon
• Sauté for 3-4 minutes until flavors are completely mixed
• Pour sautéed vegetables across the bed of grilled asparagus.

Serve warm and enjoy! Check out more recipes here and videos, too!

If you weren't a fan of kale, Lisa Edelstein might have you reconsider. The House star poses nude for PETA to help promote vegetarianism.

"Actor Lisa Edelstein hasn't eaten meat in more than three decades—and she has the jaw-dropping body to prove it. By eating vegetarian meals, Lisa preserves her health, helps combats environmental devastation, and saves animals who are used by the meat industry from a painful life and death." notes PETA

Watch her behind-the-scenes video from the PETA photo shoot and learn why she is a proud vegetarian.

Join Lisa Edelstein and raise awareness about meat's global impact on the environment. Learn more about PETA.

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