Raw Creations & Recipes 

 Cashew Spread:
2 cups Raw Cashews, soaked
3 limes, juiced
1/4 cup unfiltered olive oil
3 cloves garlic
2 tbs. nama shoyu or wheat-free tamari
large knob of ginger, chopped
1/4 cup water
1/2 tsp salt
1 bunch cilantro, chopped
1/4 cup fresh basil

Grind cashews in food processor until really broken down. Add remaining ingredients except cilantro & basil. Process until smooth. Add cilantro and basil and pulse food processor until herbs are mixed in but not completely smooth.

Wraps:
1 batch cashew spread
1 bunch large collard greens
1 tbs. unfiltered olive oil
pinch of himalayan pink salt
1 red bell pepper, sliced into strips
1 cucumber, sliced into strips
1/2 cup kim chee

Wash and dry collard leaves. Cut the stem from each collard leaf, keeping each half of the leaf for the wrap. I save the collard stems for my morning juice! Mix olive oil & salt in a small dish. Rub each collard leaf half with a little oil & salt. Once all of the greens are prepared place one collard leaf half on a cutting board. Spread some cashew spread along 1/3 of of the leaf. Pile on a few slices of cucumber & red pepper and a nice clump of kim chee. Carefully roll the leaf around fillings, set aside and finish the rest of the rolls.

Pineapple Goji Dipping Sauce

Juice the pineapple & ginger. Soak goji berries in juice for 30 minutes. Process gojis and juice along with remaining ingredients in high speed blender until sauce is smooth.