I was craving indian but lacked the ingredients for Zoes wonderful cauliflour Karma so i created this and had it over cauliflour and pine nut “rice” with a sprinkling of peas and half a chopped fresh tomatoe (chop cauliflour and pine nuts in equal portions in mini processor with some salt and a touch of olive oil)

recently saw a post wanting a version of aloo gobi, looked it up on line and thinki got the basic flavors…its fried usually which is what makes it so good a greasy…this is dehydrated so the soft squishy nature of the is not neccisarly there…but the sunchokes are great potatoe substitutes…i added a few carrot slices for color and sweetness, I myself would opt out of the lemon for my own tastes but i imagine its sweeter in person as cooked cauliflour always seemed to sweeten…

For the adventurous smoothie lover, this is savory yet slightly sweet. Chilling before serving is a must!!! It makes the flavors much nicer. I think this could easily be tweeked to be a sauce or soup also.

This curry is creamy, warming and satisfying, I almost forget it’s raw! It’s very versatile, too. Great alone as a hearty soup, or serve over sprouted lentils with chopped tomatoes and lime for an authentic-tasting Indian dhall. It’s also great over warm eggplant softened in a dehydrator. Enjoy!

A tasty yellow spring “rice”, can be given a mexican or indian flair with just a switch of spices. I imagine if you switch the curry powder for saffron and add olives it becomes “arroz”. Lovely colours too.

My first attempt at a raw curry which reminded me of the vegetable korma I used to have at my local indian restaurant – and it was really easy to make, took about 5 minutes.

This is a very delicious pate that is quick and easy to make. It’s very filling and satisfying and can be used lots of different ways. (Suggestions: on a bed of grated vegies or greens with chopped tomatoes on top; as a dip with raw chips, crackers, or vegie slices; or as a sandwich on dehydrated bread or rolled up in a collard leaf)

I felt like something different and knew I needed to do something with my over ripe pears. Here’s what I came up with. I love the Indian taste from the Cardamon. Enjoy!

You can do it with or without the greens

A delicious and simple soup that took me under 5 minutes to prepare (not including cracking the coconut open).

i’ve been making lots of flatbreads lately. you can create your own with staples like: a seed, 1 zucchini, flax seeds, and flavorings of your choice.

That wonderful curry flavor, in a salad. It’s great when you’re on a raw food diet, but craving Indian food!

Very yummy! A dessert you can eat for breakfast!

K. heres one of my favorite dishes. To compliment or just by itself, Yumm.. No dehydrator or complications. Its great for making your favorite sushis or adding to your favorite mexican or asian dishes. Based on Sarma’s Sushi rice I’ve made a few mods and variants of this. K. Basic Idea. Pine-nuts are out of this world here in Mexico at a whopping 800 pesos a kilo sheesh! So I substitute for coconut..

Also known as “Kahwa”, “Qahwa”, and “Mogul Chai”.