1 cup walnuts (soaked for about an hour)
1/4 cup onion
1/4 cup sun-dried tomato
handful of cilantro
equal parts cumin, oregano, garlic powder (or fresh garlic)
cayenne to taste
dash of extra virgin olive oil
Tablespoon tamari (for gluten-free), otherwise you can use soy sauce or namo shoyu for 'true' raw

Blend it all up in a food processor and enjoy! Tastes great wrapped in some big chard or collard leaves, along with some sliced avocado and sprouts, or as dip for celery sticks and carrots, or even crackers.
  • 4-5 cups water 
  • 1-2 inch strip of wakame (or any sea vegetable), rinsed and soaked 5 minutes in 1 cup of water until softened 
  • 1-2 cups thinly sliced vegetables of your choice (carrots, spinach, etc)
  • 2-3 teaspoons miso paste (or add more to your flavor preference)
  • 2 scallions, finely chopped 

Chop soaked wakame.  Place water and wakame in a soup pot and bring to a boil. Add vegetables and simmer for 2-3 minutes (simmer an extra few minute if using carrots) Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot. Reduce heat to very low; do not boil or simmer miso broth. Allow soup to cook 2-3 minutes. Garnish with scallions and serve.   

- If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.