Pacific Rim Rolls

4 Nori sheets
2 cup Almonds
2 Tablespoons of chopped ginger
2 Green onions
1 cup of chopped parsley
4 Tablespoons of white Miso
2 Tablespoons of raw Tahini
1 Tablespoon raw honey
1 Tablespoon of Umeboshi Plum Paste (available in health food stores)
1 small Daikon radish
1 carrot
2 green onions
1 cup of pea shoots
1 avocado

Soak almonds for 6 hours. Drain and rinse. Lay on dry towel and allow to air dry. In a food processor, grind the green onions, ginger, and parsley until finely chopped. Add the almonds and grind to a fine meal. Add the Miso, Tahini, honey, and Umeboshi Paste.Blend until smooth. ). Cut the carrots and the daikon into matchsticks. Slice the avocado into 1/4 inch slices. Cut the green onions to the same length as the matchsticks.

Rolling technique:
On a sushi mat lay one sheet of the Nori. Spread 1-2 tablespoons of the almond mixture onto the noriI leaving a one inch edge all the way around the border of the Nori. Place a layer of the carrot, daikon, green onion, avocado and pea shoots atop the almond mixture. Roll the nori up using the sushi mat to keep it tight. Wet the top of the nori sheet with a few drops of water and roll the nori to close the top of the roll. Cut on the diagonal into 2 pieces and serve as an appetizer.

Raw Burgers (needs advance preparation)
1 cup of sunflower seeds
1 cup of pumpkin seeds
2 cups of broccoli
1 cup of chopped red onion
2 cloves of chopped garlic
1 cup of chopped Parsley
1 T of dried oregano
1 tsp of black pepper
1-2 tsp of sea salt
2 T of organic extra virgin olive oil
2-4 T lemon juice

Soak the sunflower seeds and the pumpkin seeds together for 2-4 hours. Drain and rinse.

In a food processor finely chop the broccoli, onion, garlic, parsley and oregano. Add in the sunflower seeds and pumpkin seeds, lemon juice, olive oil, salt and pepper. Blend until smooth.

Using 1/2 - 1 cup of the mixture, form patties and place onto non-stick sheets. Place in a dehydrator for 10-12 hours, turn over and continue for another hour. Alternatively these can be dried on a cookie sheet in the oven set at the lowest temperature for 4-6 hours. Remember to flip the patties to form a crust on each side.

Napa Wrapped Asparagus
6 large Napa cabbage leaves (can substitute red cabbage)
1 large bunch Asparagus (SMALL A)
2 T organic extra virgin olive oil
juice of 2 lemons
1 T lemon zest
2 T white miso
1 T fresh dill
pinch of sea salt
1 bunch of basil
1 bunch of mint

Cut the tough ends off the asparagus, place into a bowl and cover with simmering water. Let asparagus stand until just tender. Drain and dry asparagus. In a small bowl mix the olive oil, lemon juice, lemon zest, miso, dill, and sea salt. Add in the asparagus and marinate for 30 minutes. Lay a cabbage leaf flat and spread with cashew mixture (recipe below) to make a thin layer. Next put 2 basil leaves and 2 mint leaves on top. Put 2-3 asparagus spears on top. Add more water tothe cashew spread to make a thin sauce. Drizzle over the top of the cabbage leaf and decorate with basil and mint leaves. Serve alongside the burgers.

For the Lemon Cashew Spread:
1/2 cup of raw cashews
1/2 cup of lemon juice
1 T olive oil
1 T of white miso
1 T of raw honey
2-4 T of water

Soak cashews for 30 minutes. Drain, rinse and blend all ingredients together in a food processor or blender, using the water to make a spread consistency.

Summer fruits scented with Vanilla
3 Large Peaches
1 to 2 Mangos
1 pint of Strawberries
1 pint of Raspberries
2 T of raw honey or maple syrup
2 T of lemon juice
1 vanilla bean
Fresh Mint leaves to decorate

Cut the peaches into thick slices, cut the mango into cubes and cut the strawberries in half lengthwise. Place all the fruit into a bowl. In a small bowl mix together the honey or maple syrup and the lemon juice. Scrape the inside seeds of the vanilla bean into the syrup and place the whole bean in as well. Add this mixture to the fruit bowl and let marinate for 30 minutes to an hour. Serve in stemmed glasses topped with raspberries and mint leaves.