dolmas all in a row
Dolmas are traditionally a Greek appetizer of grape leaves stuffed with rice, meat and herbs. I love Greek and Mediterranean foods and these two raw dolmas recipes are full of aliveness in their flavors.
Traditional Raw Dolmas
This filing tastes a lot like traditional dolmas – a little bit meat like and savory.
1/2 Cup Sun Dried Tomatoes
1/2 Cup Walnuts (soaked and rinsed)
1/2 tsp SunFire Salt
1.5 Tbsp Dill
1/4 Cup Raisins
2 Tbsp Hemp Seeds
Mock Salmon Spread
If you crave salmon, or you’re just looking for another yummy “raw sandwich” filling, this mock salmon spread is Excellent!
Here’s the recipe for making the basic salmon spread (it’s like a nut paté) and then I’ll share some ideas on how to use it, including in nori rolls (the quick raw sandwich)
…
Salmon Spread
2 Cups Walnuts
2 stalks Celery
1 Red Bell Pepper
I love Asian food and I often crave greasy fried eggrolls … until I eat them and feel sluggish afterwards. Thanks to my friend Lisa Erwin, I have a new, yummy raw substitute for these cravings … and a great way to get some seriously bitter greens into my diet without making ugly faces. 
I like this Thai Veggie Wrap recipe also because you can store it in the fridge and live off of it for a week. You can change up what’s going in the wrap for a different flavor, though I’ve had the same wrap for lunch twice now and I’m still quite happy with the flavorful mouth sensations.
OK, so here’s the recipe … there’s several parts to it, but all easy to make and store in the fridge:
Cabbage Filling
1/4 Cup Maple Syrup
1/2 Cup Lemon Juice
2 Tbsp Ginger chopped
1 Tbsp Dried Red Chili Peppes
1.5 Tbsp Nama shoyu (raw soy sauce)
1 Cup Raw Almond Butter (make your own by blending 1 Cup almonds in your vitamix or food processor until creamy)
1/2 head Savoy or Napa Cabbage (it’s got softer, wrinkly leaves)
I got a little creative in the kitchen playing around with pumpkin seeds and trying to make a pate I could fill into a lettuce leaf wrapper. Here’s the very filling (nice pun!) result:
1 Cup Pumpkin Seeds (soaked for 1 hour, rinsed and drained)
1/4 Cup Sun Dried Tomatoes
1/4 tsp Sun Fire Salt (add salt to your desired taste)
1 tsp Fiesta Mole Powder
1 Tbsp Vitamineral Green or Revitaphi
1/8 tsp Cayenne
1 Tbsp Coconut Oil
