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Raw Sandwich with Tangy Tomato-Herb Nut Cheese

Tonight my son felt like eating an all raw meal (how sweet for me!). So, I decided to make him a simple raw sandwich. Since he likes cheese and spreads, I decided to make a nut cheese. This one is similar to those I’ve made before, except I added tomatoes and nutritional yeast. The flavor was real nice, and went great with the greens and sesame-sunflower raw bread I made. Here’s the recipe:

Tangy Tomato-Herb Nut Cheese.
1 1/2 cups raw dry cashews
1T nutritional yeast
juice of 1/2 a lemon
1 tsp sea salt
1 1/2 tsp mixed herbs (preferably dry – but fresh is always great and best)
1/2 tsp crushed black pepper
1/4 to 1/2 cup chopped heirloom tomatoes (I used baby heirlooms)
slight drizzle of agave (stevia or raw honey would do just fine too)
1 cup of purified water

Combine all ingredients except agave and water into a food processor. Blend until well mixed and broken down. While processing add the agave, then slowly add the water, mixing until cheese is smooth. Add more or less water as needed for the desired consistency wanted.

Other Sandwich Ingredients:
1 handful herb salad mix or baby lettuces
4 to 5 baby tomatoes or 1 tomato (sliced up)
1 handful micro herbs
2 slices favorite raw bread (I used the sesame-sunflower bread recipe that I found in Ani Phyo’s Ani’s Raw Food Kitchen book)

Sandwich Assembly:
Spread nut cheese on both slices of raw bread. Top both sides with the lettuce/salad mix, add tomatoes to one side, and then top with micro herbs. Place both pieces together to form a sandwich. Now eat! That’s it!

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Tangy Sprout Bread

3 cups favorite spicy sprouts (I used spicy salad sprout mix)
½ cup ground flax seeds
½ cup ground chia seeds
2 cups water
1 ½ tsp pink Himalayan salt
ground spices of choice

Place sprouts in food processor and ground down, add remaining ingredients and mix until well combined and dough forming. Create bread shapes or spread out over teflax paper. Place in dehydrator and dry evenly on both sides around 8 hours per side – more or less depending upon desired texture. Great for sandwich bread. Store in refrigerator.

I used the bread to make a delicious sandwich made with Ani Phyo’s Cashew Chipotle Cheese, and a little bit of fresh dried dulse. Yummo!

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Sandwich with Spicy-Coconut Nut Cheese on Spicy African Flax Bread

Well, after creating my delicious Spicy African Flax Bread, I decided to make some Spicy-Coconut Nut Cheese and create a delicious sandwich. The nut cheese recipe basics are inspired by Ani Phyo’s recipe for Black Pepper Cheese, and the flavorings are pretty much the same as what I created the bread with. I hope you enjoy it as much as I did. This sandwich was truly magical for me! Lol… 🙂

For the Nut Cheese.
2 cups cashews (not soaked)
Juice of 1 lemon
1-2 cloves minced garlic
1 T shredded, dried, raw, organic coconut
1/4 tsp. black pepper
3/4-1 tsp. Mozambique Peri Peri (Firey African Pepper Rub, all natural) spice
1/2 tsp. sea salt
1/4 cup coconut water

Combine all ingredients into a food processor, and mix on high until very smooth and creamy. That’s it! Mmm

For the Spicy African Flax Bread.
See earlier post, or link here.

For the sandwich.
2 slices of Spicy African Flax Bread for each sandwich
plenty of Spicy-Coconut Nut Cheese
baby lettuce blend
organic vine tomato slices
avocado slices
spicy herb salad mix

Spread nut cheese over bread slices. Top 1 slice of bread with spread, with the lettuce, tomato slices, avocado slices, and spicy herb salad mix. Place the other slice of bread with spread on top to make a super delicious sandwich! Yummo!!! 🙂

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Cucumber Sandwiches

This is a real simple treat. You don’t necessarily need to use the ingredients that I did to stuff these cucumbers, but it’s worth making first time around. Very delish!

1-2 cucumbers (depending on the size)

Cucumber Prep: Peel the cucumber(s) and slice them in half. Scoop the insides out. You can use the insides if you want or toss them. Stuff them with the mix below or use your own stuffing.

Salad Stuffing Mix.
1 tomato chopped into little chunks
1 avocado peeled, stoned, and chopped into little chunks
1-2 cups dehydrated arugula
dash of sea salt or to taste
1-2 tsp minced garlic
1-2 tsp Bragg’s Amino Acids
1T hemp seeds
leftover cucumber from scooping

Salad Prep: Mix all the ingredients real well. Season to taste.

Sandwich Prep: As mentioned above, stuff the salad stuffing mix inside the hollowed cucumbers. Pack well, and serve.

It was fun and yummy! The cucumbers are actual one super large cucumber that I bought at the Asian market. Lol…it was ginormous! 🙂


Portobello Sandwich

Relish: raw corn kernels from one cob, 1/2 a red bell pepper finely chopped, 1/2 a zucchini finely chopped, and 1 avocado peeled, stoned and finely chopped. (Blended all the ingredients, and added a touch of sea salt, and garlic powder)

Prepare Portobello by scraping and washing it clean, and then add to the dehydrator for about 1 hour – it’s still firm, but a little tender.

Spread your favorite raw nut cheese over the Romaine lettuce leaves. I used Sunflower nut cheese. Add the mushroom and then a good heaping serving of the relish. Top with slices of tomato, topped with another romaine lettuce leaf with nut spread too.


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