RAWtober

1 cup buckwheat, sprouted

1/4 cup olive oil

1/2 cup walnuts, soaked 6 hours, drained

3 carrots, diced very fine

1 teaspoon Italian spices

1 cup mushrooms, sliced

1 cup onions, sliced thin

1/4 cup olive oil

1/4 cup Nama Shoyu

2 tablespoons maple syrup

1 clove garlic

1 cup sun-dried tomatoes, softened

1/4 cup olive oil

1/2 lemon, juice from

1/4 cup raisins, soaked

1/2 cup soaking water from raisins

1 teaspoon italian spices

2 cloves garlic

3 cups spinach

1/3 cup olive oil

1/2 cup walnuts, soaked, drained and dried

1/2 lemon, juice from

3/4 cups cashews, soaked overnight, drained

1 teaspoon lemon juice

pinch Himalayan Salt and pepper

1.  Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times).  Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.

2. Place buckwheat and olive oil in the food process and pulse until a mash is achieved.

3.  Add walnuts and pulse until well blended.

4.  Add carrots and italian spices, blend well.

5.  Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.

1.  Toss together mushroons and onions. Place in glass container.

2. Whisk together, olive oil, Nama Shoyu and maple syrup.

3. Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.

4.  Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.

1.  With food processor running, drop garlic in and chop fine.

2.  Add remaining ingredients. Process until smooth.

1.  With food processor running, drop in garlic.

2.  Add remaining ingredients and process until a paste is formed.

1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

1. Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.