Recipe from Raw Food for the Real World program, Week Four.

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This serves four, halve the recipe if you are not sure you are going to want it for left-overs.


  • 2 stalks celery, chopped fine
  • 2 granny smith apples, chopped
  • 1 pear, chopped
  • 2 teaspoons lemon juice
  • 1/2 cup raisins (you can use chopped dates instead)
  • 1/2 cup curried pumpkin seed dressing

Toss all the ingredients together well. Mound up mixture on lettuce leaves.

Garnish with a few pumpkin seeds.


Makes about 2 1/2 cups, halve the recipe if you can’t use that much in the next few days.

  • 4 Tablespoons lemon juice
  • 1 cup pumpkin seeds soaked 2-4 hours
  • 1 1/2 cups water
  • 1 garlic clove
  • 1 tablespoon Bragg’s, or 2 teaspoons nama shoyu or 3/4 teaspoon salt + 1 tablespoon water
  • 1 tablespoon chopped onion
  • 2 teaspoons curry powder
  • 1″ piece fresh ginger, peeled
  • 1 tablespoon agave

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