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Here it is the e-book that will help you create easy and energizing gourmet raw food at home! At long last, my very first organic raw food recipe e-book, Simple Satisfying Raw Comfort Foods, is now all yours! This fun-filled guide is a compilation of my favorite raw and living food recipes with 27 fantastically simple, nutritious and sumptuous dishes for you to prepare! Youll see a variety of easy-to-prepare, delicious and comforting raw and living food recipes that will help you learn the basics of raw food preparation at home. In no time, youll be making raw gourmet recipes like a pro! Many of these recipes are my own creation, while some have been handed down from some of my mentors and teachers that started me on my path to being a raw food chef. Im happy to share them all with you! My intention is for you to take these recipes and make them your own. Feel free to use them as a guide and play with different sweeteners, spices, oils and ingredient ratios to make them uniquely your own. Before you know it, youll be whipping up your own magical culinary masterpieces to the delight of your friends, family and loved ones. When they taste your ice cream, cheesecake or noodle dishes, get ready for some serious requests for more! These divinely addictive recipes may help you lose weight, gain more energy and feel more vibrant and joyful in your life! Always remember to have fun, give yourself permission to trust your instincts, play with your food and put on some high-vibe music while youre creating in the kitchen. I find that Motown, soul, classical, kirtan or sitar music are perfect choices. Infuse all your love and energy into the food and watch it blossom into a beautiful piece of living art. Oh, and wear really comfortable shoes, because youll probably start dancing at some point! I hope you have a fantastic time with these recipes and to take it a step further, check out my brand-new raw food preparation DVD, Lean Green Serene Cuisine, featuring raw food demos of some of these recipes that you can prep along with! So, what are you waiting for? Get into the kitchen and start dancing! Much love and light always, Jason Wrobel Living Food For Good Living www.JasonWrobel.com

TABLE OF CONTENTS Simple Satisfying Raw Comfort Foods

Jasons Welcome Letter Table of Contents Alkalizing Superfood Green Smoothie Almond Macadamia Coco Gelato Blackberry Pancakes & Eggplant Bacon Cauliflower and Sweet Potato Korma Chili & Macadamia Sour Cream Chocolate Mousse Parfait Coconut Banana Cream Pie Green Curry Vegetables Heavenly Hemp Milk Lucuma Libido Lemonade Maca Mama Malt Shake Mashed Rootatoes Mint Chocolate Chip Ice Cream Orange Persimmon Cheesecake Pad Thai Noodles Pasta Marinara Pineapple Cucumber Gazpacho Pumpkin Spice Parfait Seaweed Salad with Ginger Miso Sauce Spicy Coconut Almond Noodles Strawberry Parfait Superfood Chia Seed Porridge Superfood Fudge Brownies & Warm Fudge Sauce Supergreen Salad Dressing Tangy Mustard Marinade Vanilla Bean Ice Cream White Chocolate Blueberry Probiotic Cheesecake Photo Gallery Contact Information 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32

Alkalizing Superfood Green Smoothie

Yield: One 18 to 20 oz. single serving Ingredients: 1 to 1 cups filtered water 1/8 cup shelled hemp seeds cup fresh diced mango 1/3 cup fresh blueberries 2 medium kale leaves, with stems Very small handful baby arugula or slightly spicy greens 1 tablespoon coconut palm nectar, yacon syrup or agave tablespoon Vitamineral Green or Billys Infinity Greens tablespoon Tocotrienols 1 teaspoon Maca powder teaspoon Shilajit powder teaspoon Saigon cinnamon 1 whole vanilla bean, scraped medium Haas or Fuerte avocado (optional) 2 tablespoons golden berries, soaked for 15 minutes Big pinch of sea salt Directions: Blend the filtered water, sea salt and shelled hemp seeds into frothy hemp milk in a highspeed blender for 30-45 seconds. Add the remaining ingredients and blend again until very smooth. Add the optional avocado if you desire a thicker smoothie! Variations: Serve topped with raw vegan granola, hemp seeds, goji berries or golden berries for a nice textural contrast and extra nutritional kick!

Almond Macadamia Coco Gelato

Yield: 10-12 large servings (Yield 1 quart) Ingredients: cup raw cashews, soaked 4-6 hours 1 cup macadamia nuts, soaked 1-2 hours cup young thai coconut meat cup coconut palm nectar, Jerusalem artichoke syrup or agave 1 cup young thai coconut water 2 teaspoons vanilla extract 2 fresh vanilla beans, scraped or 1 teaspoon ground vanilla bean 1 tablespoon almond extract 2 big pinches sea salt cup extra-virgin coconut oil Directions: Blend all ingredients in a high-speed blender until very smooth and creamy. Pour into an automatic ice cream maker and process for at least 30 minutes. Transfer to the freezer in a covered container and freeze until solid. Before serving, thaw at room temperature for 510 minutes. Variations: Serve topped with Warm Fudge Sauce, fresh berries, banana, or use 1-2 scoops of gelato as an addition to make an ultra-creamy raw smoothie!

Blackberry Pancakes
Yield: 10 large pancakes or 15 small, silver-dollar pancakes Ingredients: cup fresh blackberries 2 ripe yellow bananas 2 cups pecans, soaked 8-12 hours 2 cups pine nuts, unsoaked 1 cup young thai coconut water cup coconut palm nectar or agave nectar 2 whole vanilla beans, scraped 1 teaspoon sea salt Ground cinnamon to taste Ground cardamom to taste 2 cups yacon syrup

Directions: Place blackberries in a medium bowl and set aside. Blend the remaining ingredients in a high-speed blender until completely smooth. Add the batter to the bowl with the blackberries and stir to combine well. Spread the batter in 3- to 5-inch round on dehydrator sheets. The pancakes should not be more than inch tall. Dehydrate for 24-48 hours or until desired firmness. Serve warmed with the yacon syrup, ground cinnamon, and ground cardamom.

Eggplant Bacon
Yield: 15-20 large strips Ingredients: 1 large eggplant, thinly sliced lengthwise 1 tablespoon sea salt dried chipotle chile, soaked 2 hours cup soaking water from chile 2 tablespoons yacon syrup 2 tablespoons extra-virgin olive oil 2 tablespoons wheat-free tamari 2 tablespoons apple cider vinegar 1 teaspoon chili powder teaspoon paprika teaspoon ground cumin Pinch black pepper Pinch cayenne pepper

Directions: Toss eggplant and sea salt in a large bowl and let side for 1-2 hours. Blend remaining ingredients in a high-speed blender and place in a medium bowl. Squeeze excess liquid from eggplant and add slices to the bowl with marinade. Allow eggplant to marinate 3045 minutes. Spread slices on dehydrator screens. Dehydrate 24-36 hours at 110 degrees until crisp and cut into desired sizes.

Cauliflower and Sweet Potato Korma

Yield: 10-12 servings Ingredients: 3 small to medium heads cauliflower, chopped 1 cups golden raisins 6 medium sweet potatoes, peeled, small dice 3 cups carrot, diced 3 cups onion, diced cup filtered water or nut milk cup curry powder 2 tablespoons chili powder 1 cups raw cashews, soaked 2 hours 1 teaspoons tumeric 1 teaspoons ground cumin 1 teaspoons garlic powder 6 chopped tomatoes 12 organic dates, pitted and chopped cup shredded coconut Chop cauliflower into small pieces, add golden raisins, diced sweet potatoes, carrot and onion and mix in a large bowl. Put all remaining ingredients in a high-speed blender and blend until combined and very saucy add more water (or some nut milk) if required. Pour sauce over cauliflower mixture and dehydrate at 118 degrees for one hour. Top with shredded coconut and more golden raisins to taste.

Chili with Macadamia Sour Cream

Yield: 2 quarts (chili), 1 quart [sour cream) Ingredients: Chili 2 large portobello mushrooms, chopped 1/2 cup minced celery 1/2 cup chopped red onion 1 large red bell pepper, finely chopped 1 large heirloom or 4 roma tomatoes, diced 1 cup soaked, dehydrated raw almonds 1 cup chopped carrots 1 1/2 cups sundried tomatoes, soaked 2 cups soak water from sundried tomatoes 1 tablespoon extra-virgin olive oil 1/2 cup wheat-free tamari 2 cloves fresh garlic 2 tablespoons fresh oregano 1 tablespoon dry oregano 2 teaspoons chili powder 1 tablespoon cumin 1 tablespoon apple cider vinegar 1 tablespoon coconut palm nectar or yacon 1/4 teaspoon cayenne pepper 3/4 fresh Habanero pepper, seeded Pinch of Ghost Pepper salt (optional)

Place chopped mushrooms, celery, onion and bell pepper in large bowl. Pulse almonds and carrots in food processor until a chunky consistency is achieved, then add to bowl with other veggies. Blend the remaining ingredients in a high-speed blender until very smooth. Add mixture to bowl and mix together all ingredients until well combined. Store in the fridge and warm in the dehydrator in a flat, square baking dish at 118 degrees for at least 30 minutes prior to serving. Macadamia Sour Cream 2 cups macadamia nuts, soaked 4-6 hours 1 cup filtered water 1/2 cup extra-virgin unfiltered olive oil cup lemon juice or more to taste 1 1/2 teaspoons sea salt Blend all ingredients until smooth in a high-speed blender. Serve over top of raw chili with a pinch of paprika, red zatar spice or chipotle seasoning on top! Perfect with raw heirloom corn chips or flax crackers!

Chocolate Mousse Parfait

Yield: 2 to 3 single servings Ingredients: Chocolate Mousse: 1.5 ounces irish moss, soaked and drained cup filtered water 1 cup almond or hemp milk cup agave nectar 1.5 ounces date paste ounces cacao powder 1 tablespoons vanilla extract Pinch sea salt 1 tablespoon lecithin 3 tablespoons coconut oil

Directions: Clean the irish moss, removing any green specks or tiny stones. Soak in filtered water in the refrigerator overnight. The next day, drain and rinse the irish moss in cold water. In a high-speed blender, add the irish moss, cup filtered water, and cup of almond or hemp milk. Make sure the irish moss is completely broken down, scraping the sides of the blender to make sure all chunky bits are in the mixture. Then, add the remaining ingredients except the lecithin and coconut oil and blend until very smooth. Once a creamy, smooth consistency is achieved, add the coconut oil and lecithin and blend. Transfer the mixture to parfait glasses and chill in the fridge for at least 45 minutes. Whipped Cream: 1 cup cashews, soaked 30 minutes or more 1 cups coconut milk cup agave nectar 1 teaspoon vanilla extract Pinch sea salt

1 tablespoons lecithin 1/3 cup coconut oil tablespoon cold-pressed espresso (topping) tablespoon cacao powder (topping)

Directions: Add all ingredients to a high-speed blender, except the lecithin and coconut oil and blend until smooth and creamy. Then, add the lecithin and coconut and blend until super creamy and smooth. Place in a covered container and chill in the fridge for 30 minutes. When ready, add the whipped cream to the top of the chocolate mousse in the parfait glasses and sprinkle with cold-pressed espresso and cacao powder, either by hand or with a sifter. Variations: Top with organic cacao nibs or take off the cold-pressed espresso and add fresh berries for fun!

Coconut Banana Cream Pie

Yield: Makes one 9-inch pie Ingredients: Crust: 2 cups coconut flakes 4 ounces date paste (weight) teaspoon vanilla extract 1/8 teaspoon sea salt Directions: In a food processor, add all ingredients and pulse until well-combined. The mixture will be ready when the dates are fully integrated and the crust mixture begins to ball up in the food processor. Coat the pie pan with a little coconut oil and add the crust mixture. Start to press firmly with your palms and use your fingers to form a solid, even crust around the edges. Chill in the fridge for 30 minutes while making the filling. Pie Filling: 2 cups coconut milk cup coconut meat cup date paste 2 teaspoons vanilla extract 1/8 teaspoon sea salt

2 tablespoons lecithin cup plus 2 tablespoons coconut oil to cup diced banana chunks cup shredded coconut

Directions: Add all ingredients to a high-speed blender, except the lecithin and coconut oil and blend until smooth. Add the lecithin and coconut oil and blend until creamy and thick, yet still easy to pour. Take out the pie crust and add the filling slowly and evenly. Add the diced banana chunks and stir to incorporate evenly. Gently shake the pan to release air bubbles and put into the fridge for another 45 minutes to 1 hour. When ready, top with cup shredded coconut and serve with a smile! Variations: Top with sliced strawberries or blueberries! Or, fold in diced mango or another tropical fruit of your choice into the filling for a nice textural juxtaposition! Also serve with Jasons Warm Fudge Sauce for a totally decadent pie experience.

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Green Curry Vegetables

Yield: 6 medium servings Ingredients: 1 ripe mango, peeled and cubed (optional) 1 red bell pepper, cored and cubed red onion, diced 1 handful fresh mint, torn 1 handful fresh cilantro, torn cup bean sprouts 2 tablespoons black sesame seeds cup chopped raw, dehydrated almonds 4-5 medium jicamas, peeled and chopped

Directions: Process the chopped jicama root in a food processor until a rice-like consistency is achieved. Squeeze out the excess water in a cheesecloth or nut milk bag until the rice is relatively dry. You can dehydrate the jicama rice at 118 degrees for 30 minutes if you like. Set aside. Combine all other ingredients in a mixing bowl, except the sesame seeds and nuts. Toss well to combine. Mix with Green Curry sauce and top with sesame seeds, chopped nuts, and a few sprigs of fresh mint and cilantro to serve.

Green Curry Sauce

Yield: 6 medium servings Ingredients: cup grated fresh lemongrass 1 cup young Thai coconut meat cup raw cashews, soaked 1-2 hours (optional) 2 tablespoons lime juice or orange juice 3 tablespoons chopped jalapeno, seeds to taste 3 green onions, finely chopped 2 tablespoons peeled and chopped ginger loosely packed fresh basil 2-3 teaspoons curry powder 1 teaspoon sea salt cup coconut water 5 organic dates, pitted and chopped -1 teaspoon cayenne pepper

Directions: Blend all ingredients, except coconut water, in a high-speed blender until a smooth, thick sauce consistency is achieved. Gradually add coconut water and blend again to perfect the puree.

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Heavenly Hemp Milk

Yield: roughly 7 cups milk Ingredients: 6 cups filtered water cup shelled raw hemp seeds 4-6 tablespoons coconut palm nectar, yacon or agave 4 tablespoons of coconut butter 1 teaspoon cinnamon 2 vanilla beans, scaped or teaspoon ground vanilla bean teaspoon sea salt Directions: Blend all ingredients into frothy hemp milk in a high-speed blender for 30-45 seconds. Variations: Use as a base for smoothies, ice cream, pie fillings, even creamy soups!

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Lucuma Libido Lemonade

Yield: about 7 cups (roughly 64 fluid ounces) Ingredients: 3-4 organic meyer lemons, peeled, with the white pith intact 3 tablespoons extra-virgin coconut oil or coconut butter 1 large organic Bartlett or DAnjou pear, cored 6 cups filtered alkaline water 6 tablespoons coconut palm nectar, yacon syrup or agave nectar 1 tablespoon Maca powder or 1 dropperful Maca extract 1 tablespoon Lucuma powder 4 capsules Cistanche extract cup organic goji berries 1 teaspoon sea salt 1 handful filtered ice (optional) Adding all liquid ingredients first, blend all ingredients in a high-speed blender until frothy about 30-45 seconds. Add one handful of ice if you want it chilled!

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Maca Mama Malt Shake

Yield: one 16 to 18 oz. serving Ingredients: 8 oz. fresh young Thai coconut milk 1 tablespoon raw Maca powder 1 tablespoon organic, raw almond butter 2 vanilla beans, scraped (or 1 teaspoon vanilla extract) cup pitted dates or figs (or 1 tablespoons yacon syrup, agave or Jerusalem artichoke syrup) 10 drops Red Clover extract teaspoon Mesquite powder teaspoon cinnamon teaspoon ground cloves 1-2 pinches sea salt cup of filtered ice (optional) Directions: To make young Thai coconut milk, blend the water from one young Thai coconut with all the coconut meat inside for 20 seconds in a high-speed blender. Add all remaining ingredients and blend in a high-speed blender for 30 seconds. Serve in a frosted glass for the authentic malt experience!!! Variations: Serve topped with organic hemp seeds, sprouted buckwheat, or fresh organic diced fruit!

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Mashed Rootatoes
Yield: 8 large servings Ingredients: 8 cups peeled and chopped jicama root 4 cups macadamia nuts or cashews, soaked 4 hours 2 teaspoons sea salt 4 teaspoons fresh rosemary, chopped 1 teaspoon dried rosemary 2 teaspoons minced garlic 4 teaspoons nutritional yeast Black pepper to taste (several pinches) Pinch of cayenne pepper Directions: Process the chopped jicama root in the food processor until a rice-like consistency and size is achieved. Press out the excess liquid with a cheesecloth, nut milk bag, or fine-mesh strainer. Be sure to leave some liquid in the jicama, as youll need the moisture to blend properly! Place the semi-wet jicama rice in a Vita-Mix with all remaining ingredients and blend until smooth and well-combined. Serve immediately or warm in the dehydrator in a shallow glass baking dish at 118 degrees for 45 minutes to 1 hour until ready to serve. Variations: Add 1-2 diced shallots or 3 minced green onions to the mixture for extra tanginess.

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Mint Chocolate Chip Ice Cream

Yield: 10-12 large servings (Yield 1 full quart) Ingredients: 1 cup raw cashews, soaked 1-2 hours cup young Thai coconut meat cup coconut palm nectar, Jerusalem artichoke syrup or agave nectar 1 cup young Thai coconut water cup filtered water 1 tablespoon vanilla extract 2 vanilla beans, scraped or teaspoon ground vanilla beans cup coconut oil teaspoon Spirulina powder 2 tablespoons peppermint extract (alcohol-free) 2 pinches of sea salt cup raw cacao nibs Directions: Blend all ingredients, except the raw cacao nibs, in a high-speed blender until very smooth and creamy. Pour into the frozen bowl of an automatic ice cream maker, put the raw cacao nibs into the mixture, and process in the machine for at least 30 minutes. Serve immediately if thick and frozen. Transfer the remaining ice cream to a covered container and freeze until solid. Before serving, thaw at room temperature for 5-10 minutes. Variations: Serve topped with Warm Cacao Fudge Sauce, fresh berries, bananas, or use 1-2 scoops of ice cream as a base for an ultra-creamy decadent smoothie!

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Orange Persimmon Cheesecake

Yield: one 10-inch cheesecake (serves 12-16) Ingredients: Crust: 1 cup hazelnuts 1 cups almonds 3 ounces date or fig paste (weight) 1 teaspoon liquid vanilla or vanilla extract 1/8 teaspoon sea salt 1 cups sliced Fuyu persimmons (very firm) Directions: Process nuts in a food processor until a mealy consistency is achieved. Add remaining ingredients and process until well combined. Grease the bottom of the pan with coconut oil and evenly press the crust into the bottom of a 10-inch springform cheesecake pan. Now, layer the sliced Fuyu persimmons on top of the crust and chill in the fridge. Filling: 2 cups cashews, soaked 1-2 hours 1 cups sliced Hachiya persimmons (very mushy and soft) 1 cups fresh orange juice cup clear agave nectar 1 tablespoon liquid vanilla or vanilla extract 1/8 teaspoon sea salt 3 tablespoons lecithin powder 1 cups coconut oil 1 tablespoon yacon syrup Directions: Place all ingredients, except lecithin, coconut oil, and yacon syrup, in a high-speed blender and blend until very smooth and creamy. Add the lecithin and coconut oil and blend again until thick and creamy, achieving a pudding-like consistency. Pour the filling on top of the crust, slowly and evenly. After pouring the filling, lightly drizzle the yacon syrup over the top and lightly swirl with a chopstick.

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Pad Thai Noodles

Yield: 6 large servings Ingredients: Sauce: cup raw almond butter cup sundried tomato, soaked for 1-2 hours 1 medium to large lime, juiced 4 garlic cloves, crushed 9 dates, pitted 1 tablespoon agave or yacon syrup cup cold-pressed olive or sesame oil teaspoon cayenne pepper fresh habanero, seeded 1 tablespoons ginger, diced 1 tablespoon tamari or nama shoyu Fresh minced lemongrass to taste

Directions: Combine all ingredients in a high-speed blender, except the dates and almond butter. Blend at high speed until smooth, with some texture. Slowly add the almond butter and dates to make sure they are well incorporated into the mixture. The sauce will be very thick and you can add extra olive oil or sesame oil if it is difficult to blend. When the sauce is ready, mix into the marinated kelp noodles and fresh vegetables. Serve at room temperature. Noodles: 2 bags kelp noodles, drained and marinated 1 red bell pepper, julienned red onion, julienned 2 green onions, cut lengthwise on a bias cup sugar snap peas, cut in half 1 handful fresh basil, torn by hand 1 handful fresh cilantro, torn by hand 1/3 cup almonds or cashews, crushed 3/4 cup cold-pressed olive oil or hemp oil 1 lime, juiced teaspoon sea salt 1 lemon, juiced

Directions: Start by draining the water from the kelp noodles and then marinating them in a shallow bowl with cup olive oil, sea salt, and lemon juice. Let marinate for 1-2 hours to soften and break down. Cut all vegetables and combine with the marinated noodles, cup olive oil and lime juice. Mix in the spicy thai sauce from the recipe above and serve with crushed cashews and lime juice squeezed on top. Variations: For a sweeter sauce, add more agave nectar or yacon syrup.

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Pasta Marinara
Yield: 6-8 large servings Ingredients: 6 small to medium zucchini, peeled, spiralized 1 bag kelp noodles 1 cup heirloom or roma tomato, blended 2 cups sundried tomatoes, soaked 30 minutes cup lemon juice 1 tablespoon wheat-free tamari 3 tablespoons extra-virgin olive oil 3 tablespoons yellow onion, diced 4 cloves garlic, minced cup fresh basil, packed cup fresh oregano, packed Two big pinches sea salt 6-8 fresh organic strawberries cup olive oil teaspoon sea salt

Directions: Before starting, soak the sundried tomato in filtered water for at least 30 minutes. Peel the zucchini and cut in half. Use a spirooli and spiralize the zucchini into angel hair noodles. Combine the zucchini noodles with one bag of kelp noodles and use cup of olive oil and teaspoon of sea salt to marinate and get a more pasta-like consistency. Set aside. In a high-speed blender, blend the heirloom or roma tomatoes into a tomato sauce. Then, add the lemon juice, tamari, olive oil, yellow onion, garlic, basil, oregano, salt, sundried tomato, and strawberries. Blend until smooth, adding the strawberries last to achieve the desired touch of sweetness. Variations: For a thicker sauce, use more sundried tomato and less blended tomato. For a sweeter sauce, use 1-2 more strawberries. If needed, add some dried basil and oregano to round out the flavor spectrum.

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Pineapple Cucumber Gazpacho

Yield: 6-8 large servings Ingredients: 4 cups chopped, peeled cucumber 4 cups chopped pineapple (1 large) 1 cup fresh pineapple juice (optional) 1 small jalapeno, seeded and diced 1 green onion, white and 1 inch of green 1 tablespoon lime juice 2 teaspoons sea salt 1 handful cilantro, plus a few for garnish 3 tablespoons olive oil 1 handful crushed or chopped mac nuts Directions: Blend 3 cups each of the cucumber and pineapple, the optional pineapple juice, jalapeno, green onion, lime juice, and salt until smooth. Add the remaining 1 cup of cucumber and pineapple, a handful of cilantro, and 1 tablespoons of oil. Pulse the blender quickly a few times to make a chunky texture. Place in the refrigerator to chill, if desired. Before serving, add the chopped macadamia nuts to the soup and stir to distribute. Divide among serving bowls and drizzle the remaining 1 tablespoons of oil. Garnish with fresh cilantro. Variations: Use the optional 1 cup of fresh pineapple juice if a thinner texture is desired.

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Pumpkin Spice Parfait

Yield: 6 large servings Ingredients: 1 ounce Irish moss (weight) 1 cup almond milk, coconut oil, or hemp milk Soak the Irish moss overnight in cold water or soak in very warm water for 20 minutes. Rinse the Irish moss and finely dice. Add the diced Irish moss to the milk and blend until the Irish moss is completely broken down. Scrape the top and sides of the blender, making sure that all small chunks are blending with the liquid. Youll notice the mixture start to firm up and become more jelly-like. Blend well and then add the following ingredients and blend until smooth: 3 cups finely chopped butternut squash (about 12 ounces weight) cup clear agave nectar 2 tablepoons liquid vanilla or vanilla extract 2 tablespoons lemon juice 1 teaspoon cinnamon teaspoon pumpkin pie spice teaspoon nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon sea salt Blend until smooth and creamy and then add: 2 tablespoons lecithin powder cup coconut oil Directions: Blend until the lecithin powder and coconut oil and fully incorporated. Pour the mixture into parfait glasses or another type of serving glass. Set in the fridge for 30-45 minutes until solid. Garnish with pecans or the nut of your choice.

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Seaweed Salad
Yield: 2-4 large servings Ingredients: 2 cups mixed Farmers Market Greens cup dried wakame, cut in 1-inch pieces, soaked 20 mins cup dried arame, cut in 1-inch pieces, soaked 10 mins cup dried hiziki in 1-inch pieces, soaked 20 mins cup julienned organic mango (optional) cup julienned cucumber cup julienned beets or jicama root 2 pinches sea salt 2 tablespoons black or white sesame seeds 2 tablespoons finely chopped scallions, cut on a bias cup to cup Ginger Miso Dressing (see below) Directions: Place 1 cups of the mixed greens in the center of a bowl or plate. Mix all the seaweeds in a medium mixing bowl and add the julienned fruit or vegetables. Add the salt to taste. Place equal amounts of the sea veggie mix on top of the greens. Just before serving, drizzle a generous amount of Ginger Miso Dressing on top and sprinkle with sesame seeds and chopped scallions.

Ginger Miso Sauce

Yield: 1 quart Ingredients: cup white, sweet miso 1/3 cup clear agave nectar 1/3 cup apple cider vinegar cup sesame or extra-virgin olive oil cup fresh lemon juice 1 cups peeled and chopped fresh ginger (Hawaiian blue ginger is best!) Directions: Blend all ingredients in a high-speed blender until smooth and creamy.

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Spicy Coconut Almond Noodles

Yield: 4 to 6 large servings Ingredients: Sauce: 1/3 cup coconut meat 1 cup coconut water 2 cups pistachios cup wheat-free tamari cup fresh ginger, minced cup raw almond butter to habanero pepper, seeded cup filtered water 3 tablespoons agave nectar cup lime juice

Directions: Open one young thai coconut and drain water in a blender. Scrape out the meat and reserve 1/3 cup for the sauce. In a high-speed blender, add all ingredients except the almond butter. Blend until smooth, thick, and creamy and then add the almond butter. Set aside at room temperature. Noodles: 2 cups coconut noodles, from 3-4 coconuts 1 cup julienned jicama root 1 cup julienned green papaya or mango 1 cup julienned bok choy 1 cup julienned radishes 2 green onions, sliced thin on a bias 1 large handful cilantro 1 small handful basil 1 tablespoon finely minced habanero, seeded Several pinches sea salt 2 tablespoon sesame or olive oil 2 tablespoons wheat-free tamari 2 limes, cut in half cup crushed pistachios

Directions: Open 3-4 young thai coconuts, drain the water, and scoop out the meat in large, uniform pieces. Clean the meat and julienne the coconut into long, thin noodle strips. In a large mixing bowl, add the coconut noodles, jicama, papaya or mango, and the almond butter sauce to coat evenly. Add the bok choy, green onions, cilantro, half the basil, half the habanero, a sprinkle salt and gently toss. Divide among 4-6 serving plates and sprinkle with crushed pistachios and the remaining basil and habanero. Drizzle the sesame oil and tamari around the noodles and garnish with lime halves (which will be squeezed over the noodles before serving). Variations: For a sweeter sauce, add more agave nectar or yacon syrup. For more tropical noodles, add more mango and papaya and less coconut noodles.

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Strawberry Parfait
Yield: 6 large servings Ingredients: 1 ounce Irish moss (weight) 1 cup almond milk, coconut milk, or hemp milk Soak the Irish moss overnight in cold water or soak in very warm water for 20 minutes. Rinse the Irish moss and finely dice. Add the diced Irish moss to the milk and blend until the Irish moss is completely broken down. Scrape the top and sides of the blender, making sure that all small chunks are blending with the liquid. Youll notice the mixture start to firm up and become more jelly-like. Blend well and then add the following ingredients and blend until smooth: 3 cups finely chopped organic strawberries (about 12 ounces weight) cup clear agave nectar 2 tablepoons liquid vanilla or vanilla extract 2 tablespoons lemon juice 1/8 teaspoon sea salt Blend until smooth and creamy and then add: 2 tablespoons lecithin powder cup coconut oil Directions: Blend until the lecithin powder and coconut oil are fully incorporated. Pour the mixture into parfait glasses or another type of serving glass. Set in the fridge for 30-45 minutes until solid. Garnish with chopped strawberries and/or finely shredded coconut flakes. Variations: Substitute an equal amount of blueberries in place of the strawberries for a mind-blowing blueberry parfait!

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Superfood Chia Seed Porridge

Yield: 4-6 large servings Ingredients: 1 cup organic white or black chia seeds 3 cups coconut milk or fresh hemp milk 5 tablespoons coconut palm nectar, yacon syrup or agave 1 teaspoon vanilla extract or 2 fresh vanilla beans, scraped teaspoon cinnamon 1 teaspoon maca powder Pinch of sea salt cup Goji berries, soaked 10 minutes cup organic blueberries cup cacao nibs 1 ripe large banana, sliced 1 tablespoon raw cacao powder (optional) Directions: Place the chia seeds, milk, sweetener, cinnamon, vanilla and salt in a bowl and stir well until there are no clumps and all the chia seeds are coated in milk. Add the remaining ingredients and let sit at room temperature for 20-30 minutes until firm and thick. Cover and refrigerate. Will keep well for up to 4 days. Variations: Add 1 tablespoon of raw cacao powder for chocolate chia porridge. Feel free to add whatever fruit youd like mangos, strawberries, pears, golden berries whatever variations will taste great with the base recipe.

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Superfood Fudge Brownies

Yield: 16-20 brownies (Standard 9x13 baking dish) Ingredients: Superfood Brownie Mix 8 cups raw pecans, soaked & dehydrated 1 cups honey dates, pitted & packed 1 cups raw cacao powder tablespoon Vitamineral Green tablespoon maca powder Warm Fudge Sauce 2 cup agave or Jerusalem artichoke syrup 1 cup raw cacao powder 1 cup extra-virgin raw coconut oil teaspoon Hawaiian deep sea salt teaspoon shilajit powder or cinnamon cup dried black cherries, reserved 2 whole vanilla beans, split & seeded 1 cup crushed raw pecans, reserved cup raw cacao butter cup mesquite powder teaspoon Hawaiian deep sea salt

Directions: Before starting the mixture, coat the baking dish with a small amount of coconut oil. Also, please note that in a standard 11-cup food processor, you will have to split this recipe in half and do (2) separate half-batches to complete the full recipe amount listed above! In a food processor, pulse the pecans into medium-size crumbs, until mealy. Be sure not to over process, as the pecans can break down easily and become pecan butter. Add the dates slowly into the mixture and process until very well combined. The mixture should be somewhat cakey a slightly moist batter with a little texture. Add the raw cacao powder, Vitamineral Green, maca, sea salt and shilajit powder and process. Once ready, the mixture should begin to ball up in the food processor as the raw cacao powder becomes well incorporated. Take the brownie mix out of the processor bowl and add to the baking dish. Spread the mixture evenly into the baking dish and fold in the reserved pecans and dried cherries. Mix with your hands. Press with even, medium pressure to make a flat, even distribution of the batter. Chill in the refrigerator for 1 hour before serving. For the fudge sauce, add the agave nectar and coconut oil to a high-speed blender and blend until very smooth. Add the remaining ingredients, EXCEPT the cacao butter, and blend again. Once an ultra-smooth consistency is attained, add the cacao butter (either solid of liquefied) and blend again. Place in the dehydrator at 105 degrees for 10 minutes before serving with the Superfood Brownies. Recipe Variations: Instead of dried black cherries, try goji berries or Incan berries for an extra superfood nutrient kick OR substitute dried organic pineapple or mango for tropical tango brownies. Experiment and play!

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Supergreen Salad Dressing

Yield: 4 large servings (around 2 cups) Ingredients: 1 small Hass or Fuerte avocado, pitted 1 1/8 cup orange juice cup plus 2 tablespoons lime juice 1 small handful cilantro 1 green onion, chopped 1 tablespoon shallot, chopped small jalapeno, seeded teaspoon sea salt cup olive oil Pinch of black pepper 3 cloves garlic, minced teaspoon cumin teaspoon cayenne pepper 1 teaspoon wheat-free tamari

Directions: Blend all ingredients in a high-speed blender, except for the avocado and olive oil. Preblend and, with the blender running, add all the avocado and olive oil slowly to emulsify for a thick, creamy consistency. Variations: Turn it into a superfood soup by adding diced avocado, cucumber, red bell pepper and hemp seeds!

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Tangy Mustard Marinade

Yield: 4 large servings (around 2 cups) Ingredients: cup lemon juice cup wheat-free tamari cup extra-virgin olive oil 4-5 cloves garlic, minced to cup stone-ground organic mustard 1 tablespoon cumin teaspoon cayenne Pinch of Ghost Pepper Salt (optional) Directions: Blend all ingredients in a high-speed blender until smooth and serve over fresh farmers market greens, baby arugula, or use as a marinade for a fresh kale salad!

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Vanilla Bean Ice Cream

Yield: 2 quarts Ingredients: 2 cups raw cashews, soaked 4-6 hours 2 cups young Thai coconut meat 1 cup coconut palm nectar, Jerusalem artichoke syrup or agave 1 cup young Thai coconut water 2 tablespoons fresh vanilla extract 2 vanilla beans, scraped or teaspoon ground vanilla teaspoon sea salt cup coconut oil, preferably warmed to liquid Directions: Blend all ingredients in a high-speed blender until very smooth and creamy. Pour into an automatic ice cream maker and process for at least 30-45 minutes. Transfer to the freezer in a covered container and freeze until solid. Before serving, thaw at room temperature for 5-10 minutes. Variations: Serve topped with Warm Fudge Sauce, fresh berries, banana, or use 1-2 scoops of gelato as an addition to an ultra-creamy raw smoothie!

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White Chocolate Blueberry Probiotic Cheesecake

Yield: One 10-inch cheesecake, 12-16 servings Ingredients: Chocolate Almond Crust: cup raw almonds cup coconut flakes 1 ounces cacao powder (dry weight) 5 ounces date paste (weight) 1/3 cup cacao nibs 2 teaspoons vanilla extract or liquid vanilla 1/8 teaspoon salt 1 pack fresh blueberries

Directions: Add the almonds, coconut flakes, cacao nibs, and cacao powder to a food processor and pulse until the almonds are well broken down into small pieces. Add the salt, vanilla, and date paste and process again until well incorporated. Place the crust mixture into a 10-inch springform pan that has been greased with coconut oil and press firmly until the crust is spread evenly and uniformly on the bottom of the pan. Place the fresh blueberries on top of the crust and set aside. White Chocolate Probiotic Filling: 3 cups raw cashews, soaked at least 2 hours 2 cups fresh hemp milk cup agave nectar 2 tablespoons lemon juice cup liquid vanilla teaspoon sea salt 3 tablespoons lecithin 2/3 cup cacao butter 2 capsules or 1/2 teaspoon vegan probiotics 1 pack fresh blueberries 2 tablespoons lemon juice, reserved

Directions: Place all ingredients, except the cacao butter, blueberries and reserved lemon juice, in a high speed blender and blend until very smooth. Add the cacao butter and blend again until smooth and very creamy. Add the probiotic powder to the mixture and briefly blend again. Pour the mixture on top of the blueberries and pie crust, leaving 1 cups reserved in the blender. Place the fresh blueberries and reserved lemon juice in the blender and blend again until a smooth, creamy, light blue filling is created. With gusto and some force, pour the blueberry filling into the white chocolate filling in the pan, as you want the blueberry filling to penetrate to the bottom of the pan. Pour several pockets of blueberry filling into the chocolate filling and then lightly ribbon the rest on top. Take a single chopstick and then lightly swirl the two fillings together, creating a beautiful two-color mixture. Do not over swirl, as the point is having the contrasting colors come together. Place in the freezer for 1 hour to set the cheesecake. Before serving, let thaw for at least 30 minutes.

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Contact Information
For any inquiries regarding professional services, raw food classes or events, or speaking appearances: EMAIL: Jason@JasonWrobel.com For any media inquiries, interview requests, television, radio, live speaking, or webcast appearances: Jara Fairchild, Principal Rock Rose Media Group EMAIL: Jarafairchild@me.com For online videos, recipes, healthy living tips and to order Jason's DVD, visit:

www.JasonWrobel.com

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