So I met this awesome guy named James who is head of Rawdaddyfoods.com here in the Bay Area. He makes these wonderful flaxseed cones that you can put just about anything in. (If you’re interested in ordering some just email him at james@rawdaddyfoods.com. He also makes sweet raw ice cream cones too!) I was feeling like pizza and love poemomm’s Sausage and Pepper pizza recipe ( http://goneraw.com/recipes/2139-Sausage-and-Pepper-Pizza )so I just decided to stuff it inside the rolls!

I’m actually still in the process of perfecting this, but here is what I started with and it is already a family favorite. This is best kept in the freezer and has a nice soft/crunchy texture to it. The hardest part about this recipe (besides needing the right equipment) is not eating all the brownie batter while waiting for it to dry! I barely had any left to make this piece you see here because of my nibbling! (So I actually doubled the original recipe that I made. I hope it turns out the same.) If you don’t want to go through the trouble of making and assembling this with the vanilla cream, it also makes great brownies (an try putting jungle peanuts on top!) Yum!

I was attempting to make Real Hummus, but I screwed up the sesame seeds and ended up making sesame mylk. I was thinking of what I could do with the chickpeas and that it how I came up with this. It’s a nice snack—a good potato chip or popcorn replacement.

This is a very easy, mild, & smooth sauce I made with kids in mind (my 3-year-old actually). Other marinara sauces were too heavy in texture and flavor that my little tot would’t eat. I made this one, and she gobbled it right up. Place it on top of your pasta of choice (like zucchini or yellow squash noodles made with a vegetable spiral slicer).

I created this recipe based off of Jennifer Cornbleet’s “Marinara Sauce” in her “Raw Food Made Easy” cookbook.