Recipes to Support Vitamin D

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