Submitted By: Raw Chef Siegren Johnson of TRU Cuisine

Ingredients:

• One medium Zucchini (about a cup)
•  ½ Cup of Raw Tahini
• Juice of half a Lemon
• ½ Tablespoon of Ground Cumin
• One teaspoon Celtic Sea Salt
• 2 Tablespoons of Cold Pressed Olive Oil
• 2 Garlic Cloves, minced

Instructions:
In a food processor, combine all ingredients. If hummus consistency is too thin, let the mixture set in the fridge until firm.

Serve with crudités or flax chips. This hummus is also great in wraps!

About the Chef:
Siegren Johnson is a certified Raw Vegan Chef and owner of TRU Cuisine LLC in Scottsdale, Arizona. She has been educated extensively in the theory of Raw Nutrition and Raw Food Preparation, and is in high demand as a Personal Raw Food Chef. Chef Johnson’s interest in the healing properties of Raw & Living Foods peaked after she experienced a personal health crisis. Motivated to heal herself through food, she participated in an intense educational program based on the teachings of raw food pioneer, Dr. Gabriel Cousens. After graduation, Siegren felt compelled to share her knowledge and personal experience and opened TRU Cuisine. TRU Cuisine offers both private and group classes in raw & living food preparation and education, as well catering, and personal consulting. Recently, Chef Johnson’s recipes have been featured in Arizona Foothills Magazine, Vivapura Superfoods, Extraordinary Health Magazine and on Higher Rock Music. She was also honored to be added as a raw food resource in Jordan Rubin’s book “The Raw Truth”. For more information on upcoming TRU Cuisine classes and events please contact Chef Siegren Johnson @ (480) 406-9275 or visit TruCuisine.com.

Submitted by: Heather Isobel of Got Raw Food.

Crust Ingredients

• 2 cups almonds (soaked & dried or raw, chopped down in the food processor)
• 4-6 medjool dates (process first to make into a paste)
• 1/2 tbsp cinnamon (or pumpkin pie spice)
• 1 tsp vanilla
• generous pinch of salt

Filling Ingredients:

• splash of lemon juice (optional)
• 2 cups of sliced strawberries
• 1/4 cup sweetener of your choice (agave/honey/) or a splash of date water

Instructions:
Combine crust ingredients in a powerful blender/food processor until it reaches a doughy-consistency (will form into a ball). Remove and press into a 9″ pie plate or bowl that has been greased with coconut oil. Next put strawberries in processor and just chop them a couple of times quickly (they should look very chunky). Add sweetener/lemon juice to the strawberries, mix well, and allow them to macerate (soak up the sweetness) before you pour them into your crust. Garnish with whole strawberries and almonds. Best Served Fresh and Cold, a la mode!

About this recipe:
I’ve been revisiting some of my favorite basic recipes as I’ve been collecting them together for my new class series : The Lost art of Raw Food. While sifting through my recipes I realized: I never shared my silly strawberry pie recipe with you. It was recently featured on Cafe Gratitude’s Blog click here to see it. This recipe is a super simple way to begin experimenting with raw desserts- especially right now because strawberries are at their peak!