Sicilian Mafia Sauce

"This recipe comes from my Grandma who was born in Sicily and who's uncle's were both in the Sicilian Mafia, also both were killed by the mafia... unfortunately the story was told to us that my Grandmother was the one who went to get the mail from the mailbox and found the dead fish... So good luck with this recipe, taste your work a lot.... it's not an easy one, as easy as it may look."

Ingredients: (all portions depend on taste and amount of tomatoes your beginning with)

Tomatoes, peak season are best

Fresh Basil

Olive oil

Dried basil

Dried oregano

Dried thyme

Balsamic Vinegar

Olive juice

Salt & Pepper

Directions:

1.  Oil & Herbs

Make a bunch of the oil its better to have too much than not enough:  Hand grind down dried herbs, chop garlic a ton then press with flat side of knife with a bit of salt (kinda like juicing' the garlic), grind pepper and chop fresh basil super small (almost pesto) then add oil, stir a bunch and taste as you go to make sure the flavors are all combining

2. Tomatoes

Use deep big pot to boil water with some salt, cut an X in the bottom of the tomatoes to make it easier to peel later, let boil until you see the skin start to pull back and separate.  Pull out and let cool before you begin peeling and cutting out the top core and any black bits from heirlooms.  This part is messy, chop the tomatoes a bunch before sliding them and all their juice into a separate bowl than the oil.

3. Bringing it all together, make sure your oil mixture tastes amazing adjust with salt & herbs if needed.  Add oil to tomatoes plus a splash of balsamic vinegar and a lil olive juice... stir a bunch till it all combines as much as possible then taste over and over until its PERFECT!  Then let set out (not in refrigerator that stops the natural cooking process) for 8 hours.  Use like an side sauce because you will want to keep pouring it on.

4.  Jar up and keep in the refrigerator, it will keep at least 3 days maybe a week, it never lasts that long in my house.

"This recipe was passed down through my family and has been adjusted and perfected over and over so it is meant to be passed experience, so don't fret if the first time you try this it needs a bunch of tweaking it took me 2+ times by myself to get it just right, but now I can call the recipe mine.  Oh and this recipe was served to me as a kid with Steak Sicilian but today i use it with veggies as a sauce and with tuna steaks.  ENJOY"

Cool Cucumber Casserole

"This is a raw recipe that is so simple you really get to taste all the flavors and how they all dance in your mouth."

Ingredients:

• 1/2 seedless cucumber
  
• 1 bell pepper
  
• 1-3 tomatoes 
  
• 1 avocado
• scallion greens
  
• dill
  
• flax oil
  
• lemon or lime 
  
• salt and pepper
  

Directions:

Make the Dressing first so it combines while you make the casserole: whisk together salt, dill and lemon juice (even a little pulp is nice) then slowly add the flax oil and poor over veggies giving it a rock to get the dressing all the way down.

Using a the smallest slicer or a sharp knife, slice the tomato, bell pepper and cucumber.  Begin layering them cucumber, bell pepper, avo, tomato or however you like, in between each layer drizzle a little scallion, salt & pepper.  Top with the not so flat and pretty parts of the veggies diced super small.  

This is perfect for a hot day and the beauty of the dish allows for you to be very present during the process.   Food Preparation Meditation!

CREAMY ZUCCHINI SOUP

What do you do with all of the left over seedy parts of the zucchini's after making zucchini noodles?  DON'T WASTE!

Ingredients:

• zucchini centers
  
• 1/2 a large onion
  
• 5 garlic cloves
  
• 1 tblsp oregano
  
• broth of choice or water
• handful of baby spinach
  
• oil
• salt & pepper to taste
• raw parmesan like cheese (optional)
  
• 1/2 avocado (optional)
  

Directions:

Sauté onions & garlic in a little oil till onions are translucent, add oregano and zucchini sauté for a few minutes then place all in blender add water or broth until it's the thickness you desire.  Poor back into the pan at low heat and add spinach till it wilts add salt & pepper.  Poor into bowl and drizzle cheese and avocado if desired.

RAW SWEET & SPICY ALMONDS

Ingredients:

• 1/2 cup of almonds, soaked overnight
  
• chipotle powder
  
• agave
  
• salt
  

Directions:

after nuts have soaked, dry them and place them on a oven safe or dehydrator tray, drizzle salt, chipotle powder (as spicy as you like), and agave... toss then place in oven as low as it can go for 2 hours or a dehydrator for 2-3 hours.  I like to re-toss them, taste and adjust flavoring every hour or so.  Pull out and let cool on tray then scrap into a container to snack out of for the week.

Other flavor combo ideas: 

• garlic & rosemary
  
• sesame oil & salt

RAW CAESAR DRESSING

Ingredients:

• 1 tbsp sunflower seeds
  
• 1/3 tbsp dried basil
  
• 2/3 tbsp dried oregano
  
• red wine vinegar or white balsamic vinegar
  
• olive juice
  
• garlic
  
• pinch of cayenne
  
• salt
  
• pepper
  
• olive oil
  

Directions:

blend all above ingredients except the olive oil, poor olive oil in gradually 3 to 1 to the vinegar, adjust with olive juice or water if it's too thick.

RAW PEACH CREAM PIE

Crust:

• 1.5 cups hazel nuts
  
• 1/2 cup dried apricots
  
• 1 tsp vanilla
  
• salt
  

Filling:

• 1/4 cup coconut milk
  
• 2 tbsp cashew butter
  
• 10 small size peaches pealed & pitted
  
• 3 or 4 dried apricots
  
• vanilla
  
• sweetener if needed
  

Directions:

blend hazel nuts in food processor until they start to clump on bottom then add vanilla, salt & apricots slowly till its the sweetness you want, poor into pie pan and pat flat.  blend peaches, coconut milk, cashew butter, vanilla, sweetener till smooth then add a few dried apricots to give it texture.  slice additional peaches for topping decoration.

NUT MILK RECIPE

Ingredients:

• nuts (brazil/hazelnut/almond), soaked overnight
  
• agave nectar, honey or dates
  
• vanilla
  
• filtered water
  
• natural fiber nut milk bag or bandana
  

Directions:

blend nuts and water for a minute or so, then poor through nut milk bag... repeat process 3 -4 times depending on how diluted you like it then add sweetener, vanilla and shake!