Karyn Calabrese and Raw Vegan Foods to Stay Fabulously Forever Young   
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(For all ingredients, please use organic versions if available)
Green Meal Shake
Rejuvelac (or any juice)
2 tablespoons Karyn’s Green Meal (or any green food)
2 tablespoons flax oil (or any oil)
2 tablespoons lecithin granules
1 frozen banana

Sushi “Rice”
Sprouted spring wheat berries
Sesame oil
Nama shoyu
Salt (Himalayan pink salt or a Celtic grey salt)

Marinated Mushrooms
Portobello mushrooms
Olive oil

Almond Pâté
Almonds, soaked
(or any nuts)
½ medium onion
(or any vegetables)
2 cloves garlic
Nama shoyu
(or salt or tamari)
Olive oil

Pâté Stuffed Mushrooms
Marinated mushrooms
Almond pâté
Grape tomatoes
Parsley (garnish)

Raw Vegan “Tuna”
Almond pâté
Chopped onions
Chopped celery
Optional: raw vegan mayonnaise
(pine nuts, macadamia nuts, olive oil)

Raw Vegan Sushi
Nori sheets
Sprouted wheat berry
“rice” (or lettuce
or any raw “rice)
Sunflower greens
Almond pâté

Cashew Cream
2 cups soaked cashews
2 cups water
Pinch of salt
Agave nectar (or any sweetener)

Fruit Parfait
Cashew cream
Raw granola
Sliced bananas (or any fruit)
Sliced strawberries (or any berries)
Ground flax seed (or ground nuts)
Optional: vanilla

Green Meal Shake
  1. Take Rejuvelac (or any kind of juice) and add it with some organic apple juice.
  2. Add 2 tablespoons of Green Meal product.
  3. Add in 2 tablespoons of flax oil.
  4. Add 2 tablespoons of lecithin granules.
  5. Add in 1 frozen banana.
  6. Blend all up very quickly.
  7. Ready to drink.
Sushi “Rice”
  1. Take some sprouted spring wheat berries.
  2. Add some sesame oil to them and let it sit for a minute.
  3. Add a tiny pinch of namo shoyu.
  4. Add some salt to taste.
  5. Add some marinated button mushrooms.
  6. Mix and it is ready to be served.
Marinated Mushrooms
  1. Take any kind of mushroom as per taste.
  2. Add some salt, some olive oil.
  3. Put them in a bag, and let it sit for some time.
  4. The marinated mushroom is ready to use.
Almond Pâté
  1. Soak the nut for about 4 or 5 hours or just overnight.
  2. Drain and clean the nut and put them in the food processor with an S-blade.
  3. Add some onion and some garlic.
  4. Add some tomatoes for a little moisture.
  5. Add a little namo shoyu.
  6. Blend them up into a paste.
  7. Add a little olive oil in there. Mix.
  8. The paste is ready to use.
Pâté Stuffed Mushrooms
  1. Take the marinated mushrooms and fill it with some of the pâté.
  2. Add some little grape tomatoes.
  3. Put a little parsley on top.
  4. Ready to be served.

Raw Vegan “Tuna”
  1. Take the same almond pâté and mix it with some chopped onion and a little dulce to make it have a seafood flavor.
  2. Add in some chopped celery. Mix well
  3. The Raw Vegan “Tuna” is ready.
  4. Optional, take pine nuts and macadamia nuts. Blend it with olive oil. This will make a great raw mayo.
Raw Vegan Sushi
  1. Take a raw nori sheets.
  2. Spread the raw rice that was made from sprouted wheat berries.
  3. Add a little bit of lettuce.
  4. Add a little onion. (Or add carrots or celery, optional)
  5. Take some sunflower greens and put them toward the end.
  6. Put a little avocado.
  7. Add some almond pâté.
  8. Push all these together. And start rolling and tightening toward you.
  9. Wet the end of the nori sheet to tighten the roll.
  10. Add a little moisture on the outside and a little nori to hold it together.
  11. Take a very sharp knife, and cut it as per taste.
  12. Arrange the sushi on a plate, put some tomatoes around, some lettuce, and some mangos.
  13. Ready to be served.
Cashew Cream
  1. Take 2 cups of soaked cashew nuts and put it in the blender.
  2. Add in 2 cups of purified water.
  3. Add a pinch of salt.
  4. Add agave nectar.
  5. Blend them all until they become nice, creamy, smooth consistency.
  6. Keep the mixture in the refrigerator. As it gets cold, it will thicken up.
Fruit Parfait
  1. Take the cashew cream.
  2. Take some ground flax seed to layer the cream.
  3. Add some of the cashew cream to the mixture.
  4. Add some sliced bananas.
  5. Add another layer of flax to it.
  6. Add a little granola to give it a little more substance.
  7. Add more of the cream on top.
  8. Add some strawberries or raspberries.
  9. Add some of other ground nuts if you like.
  10. To make a kind of like cookie from this mixture, just dehydrate it. It will become a nice, soft cookie.
  11. Add a little vanilla to it, or little mint leaf on top.
  12. The Fruit Parfait is ready to be served.

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