Picnic Fare

Picnic Fare!
Matt Amsden’s fabulous book entitled Rawvolution contains any
number of
terrific recipes that we’ve gone back to time and time again over the
last decade ….soups, pates, burgers, condiments , pizza, chili,
desserts and more…

Matt includes menu ideas for various
special occasions including
picnics. The following recipes are among our favorites. I hope you
enjoy them as much as we do!

A hearty
sunflower pâté with diced celery, scallions, dried dill, and dulse in a
creamy nut-based mayo.
For the salad:
– 3 cups of pre-soaked (2 to 4 hours) sunflower seeds, ground
– 3 to 4 celery stalks, diced ½ bunch green onions, diced
– 2 tablespoons dulse flakes
– 4 tablespoons dried dill
For the
– 1 ½ cups Thai coconut water
– 6 garlic cloves
– 1 cup fresh lemon juice
– 1 tablespoon sea salt
– 2 ½ cups raw macadamia nuts, cashews, pine nuts, or
– ½ cup stone ground mustard
1. In a large
mixing bowl, combine all of the salad ingredients and toss to
thoroughly mix.
2. In a high-speed blender, combine all of
the dressing ingredients and thoroughly blend. Pour the dressing over
the salad, toss to mix well, and serve. Serving suggestions: Serve as
is, on a green salad, between 2 pieces of Onion Bread with stone-ground
mustard, or in a collard green or romaine lettuce leaf as a wrap.
Variations: For Mock Chicken
Salad, replace the dulse flakes and dried dill with 2
tablespoons each of dried thyme, oregano and sage.


1/2 TRAYS A delicious, soft flat bread that you won’t believe is made
using only five ingredients.
– 1 large
yellow onion
– 2 cups ground flax
– 2 cups ground sunflower seeds
– 3/4 cup wheat-free tamari
– 3/4 cups olive oil
1. Peel and halve the
onions. In a food processor, cut the onions using the slicing blade.
Transfer the cut onions to a
mixing bowl, add the remaining ingredients, and mix until the
ingredients are thoroughly combined.
2. Evenly
spread 1 ½ cup of the mixture on a dehydrator tray with a Teflex sheet.
Dehydrateat 115° for 36 hours, removing the Teflex sheet after the
first 24 hours. Once dehydrated, cut into 9 equal pieces (2 cuts
horizontally; 2 cuts vertically).

A vibrant
yellow macadamia cream salad with diced celery, scallions and red bell
– ½ cup pure water ½ cup fresh lemon juice
– ½ tablespoon turmeric
– 2 cloves garlic, peeled
– ½ tablespoon sea salt
– 1 ½ cups raw cashews
– ⅓ cup chopped green onions
– ⅓ cup chopped celery
– ⅓ cup chopped red bell pepper
1. In a blender,
combine the water, lemon juice, turmeric, garlic, sea salt, and
macadamia nuts and blend until smooth.
2. In a mixing
bowl, combine the contents of the blender with the green onions, celery
and bell peppers, mix well and serve.

Kernels of
fresh summer sweet corn cut from the cob and tossed with diced celery
and scallions in a creamy sauce.
For the salad:
– 3 cups fresh corn, cut from the cob – 1 cup roughly chopped celery
– 1 cups green onion
– 1 bunch cilantro, stems removed
For the
– 1/2 cup Thai coconut water
1/4 cup fresh lemon juice
– 3 Tablespoons olive oil
– 1/2 Tablespoon salt
– 1 Tablespoon curry powder
– 1/4 cup raw cashews
1. In a mixing
bowl, combine all of the salad ingredients and toss to mix thoroughly.
2. In a blender, combine all of the dressing ingredients
and blend until smooth. Pour over the salad, toss well to mix the
dressing with the greens, and serve.

Visit us at Upaya Naturals for more recipe books,
organic spices, nuts, seeds and other ingredients to make your healthy

Zucchini Rolls – Recipe Week!

Zucchini Rolls


10 Medium zucchinis make 25 rolls. Cut 30 slices of zucchini with a mandolin, rub with salt to draw out the water, pat dry and set aside.  Lay 3 strips of zucchini side by side and overlapping, place a scoop of garden pate, roll and top with red pepper sauce.


Blend (smooth) or place in food processor (crunchy)

– 1 ½ cups Almonds or cashews

– ½ cup Sunflower Seeds

– ¼ cup Lemon Juice

– ¼ cup Olive Oil

Fold in:

– 1 bunch Fresh Basil

– 2 cups Mixed Vegetables (small chunks) like broccoli, cauliflower, carrots, jicama, red bell pepper etc… (Fold into the mix).

– 3 Tbsp Fresh Dill

– 1 tsp Salt (Either: Sea,Pink,Himalayan,Raw,Grey)

– ½ tsp Pepper


PEPPER SAUCE: Blend all ingredients in a blender until sauce like consistency is achieved.

-2 Red, Orange or Yellow Bell Peppers

-½ cup Lemon Juice

-2 cups Coconut Flakes

-1 Tbsp Smoked Paprika

-¼ tsp Cayenne

-1 tsp White Pepper

-1 tsp Salt

Stevia (optional for sweeter sauce)

-¼ cup Olive Oil

-Enough water to create sauce like consistency. Approx:  ½ a cup.

Source: Tree of Live Rejuvenation Center