Kale Salad with Avocado Dill Dressing
Serves 1-2

1 bunch dinosaur kale
1/2 teaspoon salt

Strip dinosaur kale from stem, shred and massage for 2 minutes with 1/2 tsp salt. Coat with dressing

Dressing
1 avocado
1/4 cup of water for desired consistency
(not too thin as this dressing needs to coat the kale)
2 tablespoons olive oil
2-3 tablespoons fresh dill
1-2 teaspoons lemon juice
1/2 teaspoon salt
dash cayenne

Place all ingredients in blender (add water last and add slowly based on desired consistency). Blend until smooth and creamy.

Reprinted with permission of Tree of Life Foundation. Recipes based on the book Rainbow Green Live Food Cuisine by Gabriel Cousens, M.D., M.D.(H). For more information check out www.treeoflife.nu

Zucchini Hummus

Yield: 1 cup, 2 servings

1 zucchini, peeled and chopped (about 1 1/2 cups)
2 tablespoons raw tahini
2 tablespoons fresh lemon juice
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Store in a sealed container in the refrigerator. Zucchini hummus will keep for five days.

Reprinted with permission of Raw Food Made Easy For 1 or 2 People, by Jennifer Cornbleet. Published by Book Publishing Company. Recipe inspired by Matt Samuelson.