Recipes to Support Vitamin D

24 Aug 2016
Read time: 2 min
Category: Archive

Raw Vegan Tabbouleh:

  • ½ Cup grated cauliflower
  • 1 Clove garlic clove, minced (optional)
  • ¼ Cup fresh lemon juice or lime juice
  • 1 Bunch chopped fresh flat-leaf parsley
  • 1 Bunch chopped fresh cilantro
  • ¼ Bunch chopped fresh mint
  • ½ Red pepper very finely chopped
  • 1 Bunch scallions, finely chopped
  • ¼ Cup extra virgin olive oil
  • ½ Teaspoon cumin
  • ¼ Cup sunflower sprouts, chopped
  • 1 Romaine lettuce heart, leaves separated, chopped, washed and dried
  • Bragg’s liquid aminos to taste

Combine all ingredients in a large mixing bowl and mix together well. Leave in the refrigerator until ready to be served.

Mushroom Nut Pate:

  • 2 Portabella mushrooms
  • ½ Cup almonds
  • ½ Cup walnuts
  • ½ Sunflower seeds
  • ½ Onion
  • 1 Red pepper
  • 1 Carrot
  • ½ Bunch cilantro
  • ½ Teaspoon cumin powder
  • ½ Teaspoon allspice powder
  • ¼ Teaspoon turmeric
  • ⅓ Teaspoon curry
  • 2 Garlic cloves
  • 1 Tablespoon pizza spice
  • 2 Tablespoons Bragg’s liquid aminos
  • ½ Teaspoon lemon juice
  • ½ Teaspoon thyme
  • 3 Tablespoons olive oil

Combine all ingredients in a food processor, blend nuts to form paste. Leave in the refrigerator until ready to be served.

* Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLXD and guest chef for the CBS 12 health and wellness expo.

For more information on Chef Zainab’s services, please contact her at:

Email:   [email protected]

Phone: 561-629-0593

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