This is a hearty meat-like recipe that only takes a few minutes to grind and mix. I often take this taco “meat” with me when the family is having a taco night. Pictured here with lettuce leaf, Pico de Gallo, Groovy Guacamole and Macadamia Sour Creme. If I’m planning ahead, I also like to make raw tortillas.

Based on a recipe by Matt Amsden. I’ve cut down on the Nama Shoyu, as this taste was a bit overwhelming for me, and added some cayenne for an extra spicy kick. This recipe is best with soaked walnuts!

These are absolutely delicious. The stuffing is a rich tapenade – easy to make. The hardest part is waiting for them to dehydrate! This is based on a recipe in RAWVolution (I like more olives and garlic and love the chive/cilantro spice mix).

This is a great breakfast or snack bar – and they travel really well. I like to get fresh, organic cherries during their peak season, freeze them and then make this recipe throughout the year.

The recipe is based on one by Matt Amsden in RAWVolution, but I have changed the type of fruit (to suit my love of cherries) and the ingredient measurements (to make the bars a bit moister). Also quite good with the original mix of strawberries, blueberries and/or raspberries.

This is a summertime favorite, serve well chilled.

This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.