Collard Green Wraps

These wraps are based on the recipe Mediterranean Dolmas by Ani Phyo in her book Ani’s Raw Food Kitchen . If you read the ingredients and dismiss this as something that you won’t like, let me tell you that I don’t like any of the ingredients on their own. I’m surprised I even tried this recipe. To me, raisins are to sweet, collard greens too bitter, and pine nuts and dill too strong. Somehow, though, when they are all put together, I LOVE the combination. They are also quick and easy to make, which is always a plus.

Jicama “Sushi” Rolls

These sushi rolls are based on a recipe from the book Raw Food Real World , by Matthew Kenney and Sarma Melngailis. I don’t change the recipes because I think I’m better than the original chefs, but because I like to be creative and I don’t always have the called-for ingredients. So, here we go…

Chocolate & Vanilla Pudding

If you’re a fan of pudding, but you’re not a fan of dairy, this recipe will make you sing. I absolutely love it, and I started choosing where to buy groceries (almost) solely based on whether or not they carry young Thai coconuts.

Intensely Dark Chocolate Bites

This recipe was pie-shaped to begin with, based on the recipe “Dark Chocolate Ganache Tart” from the book Raw Food Real World. But, as soon as we tasted it, I turned them into smaller “bites,” because they are so RICH. Here’s how you can make them for yourself: