Gomasio is a comon Italin condament which is the perfeck substitue for Parmassan Cheese. It is basically sesame seeds and sea salt. I like to make it about 70/30 Sesame to Sea Salt.
You can just mix it and use it like that or Gind it in a coffee grinder and get a parmessian seffect. East fast and tasty!.

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Slices of juicy rip Peaches in a spiced plumb puree topped with the optional dollop of cashew cream cheese

Peaches in Plum Cream

Simply blend a couple of ripe plums with a pinch of salt, a dash cinnamon and nutmeg and a splash of agave. Pour it into a bowl and fill with sliced peaches. Sprinkle with cinnamon. Yum!
Try a dollop of cashew or macadamia cream cheese for a more robust dish.

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This recipe features one of the most amazing discoveries in raw food. That is the Pumpkin Seed Oil from Austria's Finest. This oil is one of my favorite ingredients. It has a rich nutty almost smoky flavor hard to find from raw oils and can replace the need for the toasted Sesame Oil.

Stuffed Shitake
First, pat mushrooms caps with a dash of raw Soy Sauce and Pumpkin Seed or Sesame Oil. Set aside and let marinate for a couple of hrs.

Stuffed Shitake Filling
Blend in a food processor:
1	cup	Pine Nuts
1/2	cup	Fresh Tarragon
1/2	tsp.	Sea Salt

To serve:
Fill each mushroom cap with a spoon of Pine Nut Filling and top with a thin slice of fresh ripe mango, 2 small strips of scallion and a sliver of jalapeno pepper. Enjoy!

Crunchy nutty sesame ginger snow peas, mushrooms and sliced almonds with zesty
daikon noodles and a tasty sesame bell
pepper broth to sip with it all. Yum!

This recipe features one of the most
amazing discoveries in raw food. That is
the Pumpkin Seed Oil from Austria's Finest.
This oil is one of my favorite ingredients.
It has a rich nutty almost smoky flavor
hard to find from raw oils and can replace
the need for the toasted Sesame Oil.

Asian Shitake &
Snow Peas
First, wash and slice shitake mushrooms into thin strips. Wash and clip ends of snow peas. Now toss snow peas and shitake in minced ginger and a dash of sesame oil and set aside

Sauce:
Blend in a blender:
1/2	cup	Water
1	whole	Red Bell Pepper
1	medium	Tomato
1	1 inch	Ginger
1	small	Clove Garlic
1	tsp	Pumpkin Seed Oil
1	tbls	Soy Sauce
Salt to taste

Serve sauce over dikon or yellow squash noodles “noodles” pile on snow peas and shitake top with sliced almonds and sprinkle with white & black sesame seeds.

A cinnamon & nutmeg spiced pecan crumble with raspberries, blueberries and strawberries a thin apricot almond crust topped with vanilla cream

Three Berry Pie
Crust:
blend in a food processor
1	cup	Almonds
1	cup	Sunflower Seeds
8		Dried Apricots
1	tsp	Vanilla
1	tsp	Sea Salt
Filling
blend in a food processor
1	cup	Coconut Flakes
1	cup	Pecans
4		medjool dates
2	tsp.	Vanilla
2	tsp.	Cinnamon
1	tsp.	Nutmeg
1	tsp.	Sea Salt
Than mix in by hand:
raspberries, blueberries and chopped strawberries Fill crust and refrigerate 2 hr before serving. Serve in a dollop of coconut vanilla cream

Sweet dry toasty onions

Caramelized Onions
2	cups	sliced onions
1/4	cup	agave or honey
3	tbls	Soy Sauce

Toss all together and place onions on a teflex sheet and dehydrate at 100deg overnight or until the are sticky and mostly dry.

Basic Pie Crust
Blend in a food processor with the "S" blade until the mixture becomes sticky. Do not completely puree but it needs to be able to hold it's shape when squeeze in the hand
1	cup	pecans
1	cup	coconut flakes
1/2	cup	dried apricots
1	tbls	vanilla
1	tsp	sea salt
Now press the mixture into a 9" pie pan to form a crust for your pie.

Watercress and
Baby Spinach in
Anise Vinaigrette

Easy Prep

Organic salads

Toss a handful of Raw Walnuts in 3 Tbls soy sauce & 3 Tbls agave.	Step 1
	Set aside, toss occasionally while preparing the salad.

Step 2
Rinse and drain Watercress & Baby Spinach.

Now toss in a salad bowl:
Spinach
Watercress
Bell Pepper chopped
Tomato chopped
Cucumber chopped
Red onion chopped
Raw Apple Cider Vinegar
Olive Oil
Anise Seeds
and a pinch of salt.

Step 3
Put each serving on a medium sized salad plate.
Top with fresh cracked Black Pepper,
the prepared walnuts, also drizzle with some of the settled Agave, Soy Sauce mix and finish with a hanfull of your favorite Sprouts.

For more tasty recipes visit rawchefdan.com

Mediterranean Cucumber Salad
Slice Cucumbers and Red Onion and toss them into a mixing bowl. Now drench all with Raw Apple Cider Vinegar, a dash of Olive oil, a pinch of Sea Salt and minced fresh Dill . Toss and let sit 1 hr. Top with Capers if you like. I also like a splash of Lemon Juice to give it just a little extra zest.
For more tasty recipes visit http://www.rawchefdan.com/recipestore/recipe_home.html

Broccoli Ohitashi
a Japanese style Broccoli Appetizer

Easy Prep

Toss chopped Broccoli and minced Onion in Pumpkin Seed Oil and a dash of Soy Sauce	Step 1
	Place in the dehydrator at 95 deg F. for 1 to 2 hr

Step 2
Blend in your blender:
2 1/2 tbls Raw Soy Sauce (Nama Shoyu)
2 Tbls Raw Apple Cider Vinegar
1 tbls Raw Pumpkin Seed Oil
1 tbls Fresh Squeezed Lemon Juice
1 tbls Agave Nectar or Raw Honey

Step 3
In a container just big enough to hold the prepared broccoli combine Dressing and Broccoli. Fill the Broccoli to the top with sauce so all is covered. You may need to make more than one batch. Let Marinate for a minimum of 2hr.

To Serve
Place one serving of broccoli into a small bowl or deep dish. Spoon some of the marinade over the Broccoli letting a small portion pool at the bottom of the dish. Sprinkle the top with Raw Sesame Seeds.

Cardamom Cramini and Onions Over Nappa Cabbage
A very simple yet tasty treat that takes only minuts: First: Trim Stems and wash Cramini Mushrooms Then Put them in a small mixing bowl, dowce them with a high grade olive oil, cover fully with Soy Sauce or Tamari. Now cover generaously with ground Cardamom and a hint of Cinnamon. Toss them coating everything thouroghly and let them marinate at leat 2 hr before serving. You may want to toss occationaly just to keep them evenly coated till you serve them.	Serve them straight or over sliced Nappa Cabbage tossed in the same marinade. Garnish with Black Pepper
For more tasty recipes visit http://www.rawchefdan.com/recipestore/recipe_home.html

Korean Style Noodles and Kale in
Hoisin Sauce

A sweet & savory, deep rich sauce over Cucumber, Kale and Yellow Squash Noodles.
First, blend in your blender to a smooth and cream sauce:

6		Prunes
2	Medium	Cloves Garlic
1"		Fresh Ginger
3	tbls	Raw Soy Sauce
3	tbls	Fresh orange Juice
2	tbls	Pumpkin Seed oil
1	tbls	Raw Apple Cider Vinegar
1	tbls	Raw Agave Nectar
1/2	cup	Water

Next Slice (Julian) 4' long strips of Cucumber, Chop some Curly Kale and Spiralize Yellow Squash Pasta.

Now mix the sauce with Yellow Squash Noodles, Sliced Cucumber and chopped Curly Kale. Top with Sliced Thai Chili. Let sit about 20 to 30 minute then eat with a big smile.

For more tasty recipes visit http://www.rawchefdan.com/recipestore/recipe_home.html

Roasted Bell Pepper Cheese & Mushroom Risotto
Blend in High Speed blender: 2 whole Red or Yellow Bell Peppers ¼ cup Cold Pressed Olive Oil from a dark bottle 4 tsp. Sea Salt 2 to 3 Dried Chipotle Peppers, (for less heat remove seeds)
Add to blender: 1 cup Pine Nuts 1 cup Macadamia nuts Blend to a thick Cream and set aside.
To create Rice: Put chopped Yellow Squash in the Food {Processor with the “S” blade and “Pulse” Chop till you get a rice consistency. About 3 ½ to 4 cups will do it.
Transfer all ingredients to a mixing bowel and add 2 cups Slice Button or Cramini Mushrooms and mix together. Garnish with Chopped Parsley when serving.

Cardamom
Sugar Snap Peas

Sweet and crispy pea pods a lemon coconut butter with dried coconut minced shallots and just enough cardamom to dance on your taste buds. Shown here on mash cauliflower topped with sliced almonds, garnished with a bell pepper dressing

Rissotto

Toss together and let marinate for 2 hrs
2         cup                  sugar snap or snow peas
1/4       cup                 dried coconut flakes
2          tbls                 minced shallots
2          tbls                 fresh lemon juice
1          tbls                 coconut butter (High Grade)
1          tsp                  cardamom
1/4       tsp                  sea salt

Glazed Pear with Apricot Jam
Place 6 Glazed Pear wedges in a circle around a desert plate. In the center place a 2oz dollop of Apricot Jam. Between each Pear wedge alternate with a spoon of vanilla cream and 1 sliced strawberry. Garnish with a mint leaf.

Glazed Peras
Slice wedges of a sweet rip pear and place them in a mixing bowl. Fold them gently with some agave and a sprinkle of allspice and a hint of garam masala. Now let them sit about 6hr stir occasionally to re coat pears. Or you can place pears in a dehydrator at 100deg for 2 to 3 hrs.

Vanilla Cream
Blend in Vita Mix:
3          cups        chopped coconut meat
3          tbls          agave
2          tbls          vanilla
1          tsp          sea salt
Start with 1/4 cup water and add as needed to blend, depending of course on how soft the coconut meat is. You will though want to keep it as thick as possible

Apricot Jam
Blend in a blender:
¼         cup          water
6          soaked    dried apricots
½         tsp           cinnamon
¼         tsp           sea salt
Add water as need for blending but keep it thick.

Chinese Broccoli in Garlic Soy Sauce Blend in blender: 4 whole dates 1 cup water 2 tbls soy sauce (raw) 1 large clove garlic 1” piece ginger 1 tbls olive oil 1/4 tbls ses salt Toss with Chinese Broccoli thoroughly coating and then dehydrate at 95deg. for about 3 hr. serve topped sliced almonds.
This also works well with Regular Broccoli, Choy sum, Back Choy or fresh Chives.

Summery Herbed Squash Pasta Salad with Sundried Tomatoes and Basil

First using a vegetable peeler, shave "Noodles" from a yellow squash. Lay them on a cutting board and slice skinny noodles lengthwise to create a flat fettuccini like noodle. Place them in a small mixing bowl.
Now add chopped Sundried tomato, chopped fresh Tomato, fresh Basil, Dill, Oregano, Sea Salt and Olive Oil; thats it!

Toss everything together thoroughly coating all the "noodles". Be sure that all the noodle separate and mix evenly throughout the dish . Now place it it the center of your serving plate and top with a spoon of chopped Tomato and dust lightly with fresh cracked Black Pepper

Torta de Cielo (Mexican Almond Sponge Cake)
Blend in your food processor using the “S” blade. 1 med Yam 2 cups Almonds 2 cups Coconut 1 cup Dried Apricots (Turkish) 1 tbsp Vanilla 1 tsp Almond Flavoring 1 tsp Sea Salt Press into 9” pie pan or your favorite cake mold. To serve flip cake onto a serving platter and dust with “powdered sugar” and sliced almonds. For “powdered sugar”: blend in coffee grinder, dried coconut and stevia
You can learn this cake and much more of my awesome Meican Class by visiting this link

Cauliflower Biryani http://en.wikipedia.org/wiki/Biryani
First clean and chop a cauliflower into bite size pieces. Mix with it enough raisins to give you a raisin or two in every bite. Let sit while you prepare the curry paste. Now blend the Biryani curry paste. blend in your blender: ¼ cup onion chopped ¼ cup olive oil ¼ cup water ¼ cup fresh mint (loose) ¼ cup fresh cilantro (loose) 2 dates 2 cloves garlic (medium sized) 1”piece fresh ginger 2 tbls chili powder 1 bay leaf 3 cloves 1 tbls coriander 1 tsp cardamom 1 tsp cumin 1 tsp cinnamon 1 ½ tsp sea salt	Now you should have a tasty Biryani curry paste. Mix enough past with the cauliflower to completely coat the cauliflower. Let sit 1 to 2 hrs before serving. Best serve topped generously with a live yogurt.
Watch how to make this and more amazing Indian dishes on my awesome indian Dinner raw prep class by visiting this link

Donut Peaches and Green Apple in
Apple Pecan Cream

First blend one green apple and 2 tbls honey or agave to a liquid in your blender. Then add 1/2 cup chopped pecan, 1/4 tsp salt and 1/2 tsp flax seed oil. Bend to an apple sauce texture. You may need to add a bit of water to aid in blending.

Now pour the cream into a deep dish plate and slices of fresh peaches (I love the Donut Peaches) and Zesty Green Apple wedges alternating between the two. Serve cream chilled.

For full raw food prep classes visit this link

Japanese Potbelly Steak

These tasty morsels can be done simply as a marinated dish or done in the dehydrator and are a welcome sight at
any dinner table.

First thing is to get yourself a nice portobelo or two. Carefuly remove the stem keeping the caps in one piece. Pat the cap of the mushroom with a little olive oil.All of but just the mushroom top surface. Flip them over ready to be "Stuffed"! Next chop up 3 cherry tomatoes or something close to it, Mix them with 2 tbs chopped red or yellow bell pepper, 2 tbs chopped onion, 1 tbs minced garlic, 1 tbs soy sauce or tamari and 1/4 filtered water.
Now fill the mushrooms with the tomato sauce and place them in the dehydrator at 95 deg. for 1 to 2 hrs. Serve warm!
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