• 1/2 cup lemon juice
• 2 cloves garlic
• 1 jalapeno -  remove seeds
• 1/4 cup ginger juice
• 1 cup water
• 2 Tbl. tamari
• 1 Tbl.. salt
• 1 Tbl. agave
• 1/2 bunch cilantro
• 1/2 bunch basil
• 1.5 cups almond butter (or peanut butter if you don't mind it not being raw)

Blend well in vita mix or high speed blender

According to the Mayan ethnologist,Dr.Alfredo Barrera Vasquez,the name for this dish is sikil (pumpkin or squash seed) and p'ak (tomato).

This recipe is brought to you by Chandra Gilbert, our Director of Operations.  She is one of the lead Chefs behind the menu at Café Gratitude and Gracias Madre, and she happens to love a good cleanse as much as a good meal.  Here is her favorite avocado smoothie recipe for you to try at home!

Ingredients:

3 large mild green chiles, Anaheim or similar variety

Escarole, Endive and Romaine with Strawberries, Heirloom Tomatoes and Murcott Mandarins in a Coconut-Mango dressing.

With the onset of Spring (La Pimavera) I was inspired to take on committing to a 100% raw vegan diet for one full year to cleanse, regenerate and see what amazing possibilities this food program could create in my life.  At the same time I am also looking at a way to simplify my diet and am following a low-fat raw vegan diet that is very similar to Dr. Douglas Graham’ “80-10-10” used extensively by vegan athletes with amazing results.  The 80-10-10 program is 80% carbohydrates (which translates to fruit in a raw vegan context), 10% protein (leafy green vegetables) and 10% fats (avocados, olives, nuts and seeds).  So far I am very inspired by how I feel and the new ideas this new paradigm creates for me as a chef!

Salad:  Wash and chop an interesting mix of salad greens.  In this recipe I used escarole, curly endive and romaine lettuce but feel free to add in your favorites:  spinach, radicchio, frisee, dandelion greens…the more exotic the better!

Ever since I learned cooking from my mom Lalit-Amma when I was 9 or 10, I have secretly wished to break the rules and guidelines to come up with my own "specials." They included mixing and matching fruits and vegetables, various grains instead of one, and of course, raw foods.

When I came to work for Cafe Gratitude in December of 2006 as the payroll and accounts payable manager, my adventurous self ( inspired by my mom and the great American spirit of freedom and independence) was energized to recreate some of my mother's recipes with a touch of "BAM!"

You are Thankful!