Cherie Soria, Raw Vegan Chef

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She wrote Raw Food Revolution Diet with 2 dieticians.

“There are a lot of levels of health, and the first one is staying without symptoms, not being symptomatic with disease.  The next one would be how much vitality, how much energy  do you have, how much work can you do, how much can you accomplish?  How happy are you and how connected are you to the world around you? As you lighten up and as you detox more and more, you feel that connection to yourself, to your needs, to the world around you, all your relationships, to nature, to animals, to everything.”

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Quinoa Tabouli

Sprout Quinoa (soak for 6-8 hours and sprout for 6-8 hours). Quinoa is a great first thing for people to learn to sprout. It sprouts so quickly and easily that it will continue to sprout in the refridgerator.

Pour 3 cups sprouted Quinoa in big bowl.

Add 1 cup diced Parsley.

Add 1 cup diced Tomatoes.

Add 1/2 cup finely diced Cucumbers.

Add 1/2 cut Olive Oil

1/4 cut diced Onions.

Fresh <int. minced.

Garam Masala to taste.

Himalayan salt to taste

MInced Garlic, 3 cloves.

Optional, Seasoned Cashews.

(Cashews, Tamari, Garlic Powder, Onion Powder and Cayenne and dehydrate it until all the seasoning have dried, about 8 hours)

Mix everything together.

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Hummus

Put all the following ingredients in a blender.

Peeled chopped Zucchini

Lemon Juice

Olive Oil

Garlic cloves,two

Cumin

Cayenne

Lot of Paprika

Crystal Himalayan Salt

Blend on low and then on high.

Then add and blend with previous ingredients:

Tahini

Soaked Sesame Seeds

Im looking for a nice smooth texture with this.

Serve on a Lettuce leaf, either flat or rolled.

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For more info on Cherie visit

RawFoodChef.com

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