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Raw Burrito! June 27, 2012

Filed under: Entrée Recipes — Mztykk_Kreation @ 3:46 PM
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These are super easy, super fun, and super yummy!



  • 2 large collard leaves

Nut Meat:

  • 4 cups walnuts, soaked and sprouted 
  • 1 packet taco seasoning, or
  • chili powder, cumin, coriander and cayenne to desired taste. I use roughly a teaspoon of each, except 1/2 teaspoon of coriander.
Combine all ingredients in food processor and mix until chunky, but blended consistency is formed.
Sour Cream:
  • 2 cups cashews, soaked and sprouted
  • 1 fresh squeezed lemon
  • 1 tsp coconut aminos (can use soy sauce in replace of)
  • sea salt to taste
  • 2 cups water
Add all ingredients except water in high powered blender. Slowly add water until thick but creamy consistency is formed.
Creamy Avocado Sauce:
  • 1 Florida Avocado
  • 2 tablespoon chipotle seasoning
  • 1 teaspoon cacao powder
  • Fresh lime juice from half of a lime
  • salt to taste

Combine all ingredients in high power blender until creamy.


  • 1 red bell pepper
  • 1 large tomato
  • 1/2 onion
  • cilantro
  • wilted spinach (4 cups spinach, 3 tbs olive oil, 1 clove chopped garlic, 1/2 teaspoon sea salt. rub with hands or tongs until wilted)
  • romaine lettuce
  • favorite hot pepper

chop all ingredients and stuff inside collard leaf.

To properly fold collard:

cut out thick part of stem.

fill ingredients in the center of the leaf.

fold over right side, tucking the back, loose part of the leaf where the stem used to be.

Fold over the top of the leaf so the filling is now pocketed.

Rotate burrito to the right, and roll burrito over so it is assembled.


Nori Rolls! February 20, 2012

Filed under: Entrée Recipes — Mztykk_Kreation @ 10:03 AM
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This is a super fast and simple recipe and easy to take with you! Nori will bring you many minerals and has many health benefits… something a regular wrap does not have! Instead of using a flour wrap that has nothing to offer, use something that will actually add something positive to your well being!



– 1 Nori Sheet

– Tahini

– Bell Pepper (not green! these are unripe and very harsh!)

– Avocado

– Sprouts

– Watercress

– Cucumber

– Favorite green

– Hot pepper (optional)




Lay nori sheet so shiny side is face up. Spread a thin layer of tahini on the sheet , especially on the edge. This will be your glue! Towards the opposite edge  of the sheet lay your greens down, followed by slices of the vegetables. I usually lay down the avocado first and add the peppers and cucumber. Top with sprouts and watercress. Now to roll it up! Start by folding one end of the nori over the food in it.  Tightly begin to roll it up and seal with the tahini. Cut with a serrated knife and dip in your favorite sauce! These are incredibly filling due to the high vitamin and mineral content!


Portobello Sandwich February 10, 2012

Filed under: Entrée Recipes — Mztykk_Kreation @ 9:53 PM
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This is a super simple recipe for a quick and easy sandwich! You are guaranteed to feel full and satisfied after!



  • 1 Portobello
  • 1 Favorite Pepper (i used jalapeno)
  • Sprouts
  • 1 Avocado
  • 1 Tomato
  • Spinach or other favorite green
  • Olive oil, Apple Cider Vinegar, or favorite dressing
  • Salt, and other spices you would like to add. (I used oregano and basil)


Lay the portobello on the counter and place hand on top. With a serrated knife, cut the portobello  across so that you get two circular pieces. Flip the bottom part half over so that the darker inner part of the mushroom is facing up. Spread the avocado on it. Add salt and spices. Now start piling on your favorites! I add jalapenos, spinach, tomato, and sprouts. Spritz with Olive Oil and Apple Cider Vinegar.  Cut in half and enjoy!! You wont be disappointed!



The Most Amazing Flavorful Pasta Dish! July 9, 2010

Filed under: Entrée Recipes — Mztykk_Kreation @ 11:49 AM


-3 Zucchini

-Extra Virgin Olive Oil or Hemp Oil

-2 Garlic Cloves


-Sugar Snap Peas

-Red/Yellow/Orange Baby Peppers



-Scallions or Onion Slice



-Sea Salt



Peel Zucchini and discard skin.  Continue to peel it to make the noodles for the dish. Place in a bowl with some EVOO or Hemp Oil and a sea salt. Set aside.

Take fresh spinach and put in a bowl. Put s few tablespoons of your oil, sea salt to taste, and a minced garlic clove over the top and mix it together. Set in the sun. If the Sun is not available, keep stirring it until it starts to wilt. (about a minute)

Chop up all your veggies and put in another bowl. Add salt, oil, oregano, parsley, and basil. Mix well.

Add the wilted spinach the the vegetables and mix.

Add the veggies to the top of the noodles. Top with some more fresh basil and come crushed red pepper! ENJOY!


Potabello Steaks with a side of Lemon Green Beans May 20, 2010

Filed under: Entrée Recipes — Mztykk_Kreation @ 3:27 PM
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Amazing tasting without the heaving feeling meat gives you! The beans taste so fresh and is a perfect side!


-2 lg portabello mushrooms

– 1/4 cup nama shoyu or soy sauce

– 1 clove garlic, chopped finely

– salt

– crushed red pepper

Slice the ports into somewhat thick slices. Put them in a ziplock bag with the remainder ingredients and let marinate for 2 hours.

optional: put in dehydrator at 105 for 2 hours to make soft.

Lemon Green Beans:


– a good hunk of green beans (maybe around 2 or 3 cups)

– juice of 1 lemon

– lemon zest from one lemon

– 3 tbs EVOO

– salt

– finely chopped garlic clove

– crushed red pepper

Cut the beans in half so they are bite sized. Add all the ingredients and marinate for a few hours. Enjoy!


Raw Nachos! May 12, 2010

Filed under: Entrée Recipes — Mztykk_Kreation @ 1:37 PM
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These are so filling and so delicious!

Taco “Neat”

– 1 cup walnuts

– 1 packet ORGANIC taco seasoning packet

– 2 tbspn water

Put the nuts and seasoning into the FP and pulsate until chopped. Add the water and pulsate again until everything sticks together. be sure to not over blend.

Flax Chips

-1 bag of flax seed (whole)

-2.5 cups water


-any seasoning you would like

Grind half the bag of flax seeds and put in FP. Put the rest of the bag in whole, and add your seasonings.  Start the FP and slowly pour in water. It should get “gummy” and thick, like dough. Spread in a thin layer on teflex sheet and dehydrate 105 degrees for 12-15 hours. (time will vary depending on thickness.) Be sure to flip it off the teflex half way through.

Now, chop up your toppings! I used tomatoes, avocado, onions, spring greens, jalapeños, cilantro, and a dab of vegan sour cream. I also topped it off with some salsa verde. You can use some raw sour cream if you want it completely raw!


PIZZA PIZZA! April 22, 2010

Filed under: Entrée Recipes — Mztykk_Kreation @ 10:49 PM
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Awesomely Good Pizza!



-Liquid Aminos

-Italian seasoning



-Green, Red, Yellow Peppers


-your favorite raw sauce

Start off by chopping up the peppers and marinating them in italian seasoning and EVOO.  set aside.

In FP put walnuts, garlic powder, Italian seasoning and liquid aminos. Add water until paste is formed. Spread on teflex sheet or put in pie pan. place in dehydrator for 12 hours at 105 degrees. if in a pie pan take out and flip half way.

To make “RiNOTta” Cheese:

Soak Almonds for 6-8 hours. Put in FP with 2 cloves of garlic, a handful of parsley, a bit of italian seasoning and some salt.

Spread your sauce on crust and add toppings! This is delicious! Make sure the crust is not too thin or it gets mushy!


Friendly Sushi!! April 15, 2010

Filed under: Entrée Recipes — Mztykk_Kreation @ 2:34 PM
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The judges say this is better than the nori roll. you will go nuts upon consumption.


1 cup hemp seeds. (i suppose you could use chia as well)

– 1 tbs Brown Rice Syrup

-1/4 cup water

-1 tbs dulse or dried seaweed.. which i thinks its pretty  much the same.

– Nori wrapper

– Carrots

-1.5 cup cashew

– Oil



-2 small pieces onion

-nama shoyu

To make Rolls:

Place 1 cup cashews, dulse, oil, salt, and onion in FP. Start pouring in water to make a paste like consistency. this is your friendly fish.

In a bowl mix hemp seeds with the brown rice syrup so it becomes sticky like rice. Spread it on nori sheet, shiny side down.

Put friendly fish and shredded carrot in the center.

Roll it up, seal it with more syrup. Make sauce while letting it settle so it will stay together.


put half cup of cashews with 1/2 cup water (slowly add water) a splash of nama shoyu and some cayenne into FP.


SalmUN Spread with Garden Crackers

Filed under: All Other Recipes,Entrée Recipes — Mztykk_Kreation @ 11:07 AM
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you wouldnt believe me if i told you this tasted better than any tuna salad or anything of the sort ive had. so make it and find out for yourself! I found the spread recipe online and made the cracker up as i went along.

Salmun Spread

1 cup carrots

– 1/2 cup onion and celery chopped

– 1 tbs olive oil

-1t dulse flakes


process until desired consistency… leave it a little chunky 🙂 add some water if needed.


-3 zucchini centers (i had left over from making pasta.. i would say equivalent to 1.5 whole zucchinis)

-7 sundried tomatoes

-handful cilantro

-1 cup almonds

-2 small baby red peppers

-garlic powder


-1/4 cup water

Put in FP until thin mixture is formed. Spread on teflex sheet and dehydrate 105  degrees for 12 hours or until really crispy. Flip onto mesh after6 hours.


a-Spare-Us rolls! April 13, 2010

Filed under: Entrée Recipes — Mztykk_Kreation @ 10:40 PM
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no fish were harmed in the making of this sushi!



-Sea Weed Wraps (nori)




-sprouts (i use bean and broc sprouts)

Put nori sheet so the side with the lines is facing up.  Lay down the spinach leaves and put some tahini on top. make sure u leave a good half inch free at the end of the roll. in the center, put your veggies. make sure you dont use the thick part of the asparagus because its hard to chew. (yes, you can eat asparagus raw! and its yummy!)  start rolling that baby up! On the part you left free put some water or some tahini on it to seal. Enjoy with wasabi and nama shoyu!