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Here are five of our favorite RawFusion recipes. Enjoy!
     Spicy Mango Soup
Coconut Mango Pad Thai
     Cucumbers in Sweet Red Pepper Dijon on Arugula
     Kiwi Lime Tart with Coconut Crust
     Tropical Fruit Sushi with Spicy Sweet & Sour Sauce

Spicy Mango Soup

Serving Size: 6

This is an absolutely delicious spicy fruit soup that is always a hit. It is served with a dollop of fruit salsa in the center, adding a nice compliment of texture to the otherwise creamy sweet and savory soup.

1 cup water
5 cups mango (or substitute papaya for a less sweet version), peeled and seeded
2 cucumbers, peeled
1 lime, juiced
1/2 avocado
1/4 cup cilantro
1 tablespoon onion powder
1 teaspoon garlic powder
2 tablespoons light miso
1 teaspoon cumin
1/2 teaspoon Celtic salt, or to taste
¼ habanero chili or 1 teaspoon Sambal Olek

1/2 cup mango, peeled, seeded, and diced
1/2 cup red bell pepper, seeded and diced
1/2 cup cucumber, peeled, seeded, and diced
1/2 cup avocado, peeled, seeded, and diced

1/4 cup cilantro, finely minced
1 tablespoon Sambal Olek or red chili paste (optional)

1. Put ingredients for soup in blender and blend until smooth.
2. Combine ingredients for fruit salsa and gently toss.
3. Place 1/4 cup fruit salsa in center of each soup bowl and carefully pour 1 cup of soup in each, so fruit salsa is surrounded by soup.
4. Attractively garnish each bowl of soup with a sprinkle of cilantro all around and a smidgeon of Sambal Olek in the center.
5. Serve chilled or at room temperature.

Coconut Mango Pad Thai
Recipe by Cherie Soria
Serving Size 6

This is a lighter version of Pad Thai with refreshing noodles that are simple to make and beautiful to look at.

3 cups mango, peeled and seeded
3 cups soft young coconut (or substitute firm avocado)
3 cups cucumber, seeded
3 tablespoons lime juice
1/2 teaspoon Celtic salt
3 red jalepeno peppers, finely julienned
6 leaves of mint, cut into long fine strips

½ pound arugula
1 Tablespoon sesame seeds, to use as garnish
1. Cut mango, coconut, and cucumber into long, thin julienne strips, resembling noodles.
2. Combine ingredients for Pad Thai and toss gently.
3. Arrange arugula on individual plates and pile each with a serving of Pad Thai. Sprinkle with sesame seeds and serve.

Cucumbers in Sweet Red Pepper Dijon on Arugula
Recipe by Cherie Soria
Serving Size 6    

1 red bell pepper, chopped
½ cup avocado oil (or substitute raw cashews, soaked for 2 hours)
2 teaspoons onion powder
1 tablespoon lemon juice
1 tablespoon light miso
1 tablespoon Dijon mustard
1 teaspoon horseradish sauce
Dash white pepper
Pinch Celtic salt
non-chlorinated water

2 cucumbers, peeled seeded, and cut into ¼ inch half-moons
mixed greens

1. Combine ingredients, except cucumber and greens, in blender and puree until smooth, adding small amounts of water, until the dressing is thick and creamy.
2. Toss sliced cucumbers in dressing.
3. To serve, heap dressed cucumber on top of arugula.

Kiwi Lime Tart with Coconut Crust
Recipe by Cherie Soria
Serving Size 8

2 ½ cups dried shredded coconut
1/4 cup honey dates, pitted
1/4 cup young coconut meat or 2 Tablespoons water

½ cup limejuice
½ cup sucanat
½ cup honey dates, pitted
2 cups avocado, mashed

4 kiwis, peeled and thinly sliced (for garnish)

1. To make crust, put shredded coconut in food processor, and grind until fine. Add dates and continue grinding until mixture becomes tacky. Add young coconut meat and process again, until mixture sticks together when pressed between thumb and fingers.
2. Press crust firmly into 8-inch torte pan and set aside.
3. To make filling, put limejuice, sucanat, and dates into food processor and puree.
4. Add mashed avocado and process again, until mixture is smooth.
5. Pour filling into crust and chill until firm enough to cut.
6. To serve, arrange thinly sliced kiwi around top of pie and cut into 8 – 12 even slices.

Tropical Fruit Sushi with Spicy Sweet & Sour Sauce
Recipe by Cherie Soria
Serving Size 4, or 2 rolls per person

2 cups mango, chopped
1/4 cup red onion, chopped
2 cloves garlic, crushed
2 teaspoons ginger root, minced
1 cup sucanat
4 jalapeno peppers, minced
2 lemons, juiced

2 mango, sliced 1/4" thick
2 avocado, sliced 1/4" thick
1 cucumber, cut into long strips
1 bunch cilantro, washed and dried
1 head romaine lettuce, washed and dried
8 nori sheets

1. Put all ingredients for sauce in a blender and pulse until pureed.
2. Lay one sheet of nori in front of you and place two romaine leaves on top, with the stem ends in the center, overlapping.
3. Drizzle 2 tablespoon of sauce on top of the lettuce and top with avocado and mango slices. Put cucumber and cilantro springs on top, and roll the nori, jellyroll style, sealing the edge with a little water.
4. Slice each roll into 8 slices and serve with additional sauce.

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