Part of the Science behind CRAVE Super Foods Mix is to consume as much Raw Food as possible. Cooking your food changes the molecular structures. Now, these aren’t the fastest or easiest recipes but the pay-off is definitely worth it. PVXonline.com wants to help you maintain the lifestyle that you have chosen to participate in. We know that with CRAVE SF Mix, CRAVE GO - The Original Calorie Burning Drink Mix and a more natural approach to food you will see the results you are looking for in no time! A healthier body, a calmer spirit and a more energized outlook on the day! Use these recipes when you’re not consuming your CRAVE S.F. Mix or when you want to have a healthy meal that is good for your body.
Banana Boat Black Tahini Sandwich with Passion Fruit Dressing 
Ingredients:
- •1 cup sesame seeds (black, white, or brown, presoak for 45 mins)
- •3/4 cup olive oil (cold pressed, extra virgin)
- •1/2 cup fresh lemon juice
- •1/4 tsp. Celtic, or pink Himalayan crystal salt
- •You will also need fresh bananas (one per person for serving) and passion fruits for topping.
Directions: Place all ingredients into a high speed blender with the wet ingredients first. Blend on high and if you have a Vitamix blender use the tamper to assist in getting ingredients all blended smoothly. If you are using a Blendtec, or other blender you might have to add more liquid (olive oil) to incorporate ingredients into a smooth paste. Fillet bananas horizontally in half and spoon the tahini mixture on top of one of the halves and then put the other slice back on top – like a sandwich. Slice open passion fruits in half and squeeze out inside seeds and juice over the top of the banana. Truly healthy and truly delicious
Avocado Salad with Heirloom Tomatoes 
Ingredients:
- •1 half avocado, peeled, sliced
- •1 half ripe heirloom tomato, sliced
- •A pinch of chopped fresh chives or sliced green onions
- •Juice from one slice of lemon
- •A pinch of coarse salt (fleur de sel if you can get it)
Directions: Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.
Chocolate Silk Pudding 
Ingredients:
- •Meat of 3-4 young coconuts, 2 cups when blended
- •7 tbsp. organic raw cacao powder
- •8 tbsp. organic agave syrup
- •3 tbsp. organic raw cacao butter, melted
- •1 tsp. vanilla, or 1/4 ” organic vanilla bean
- •1 tsp. non-GMO lecithin powder
- •Dash cinnamon
- •Pinch crystal salt
- •Coconut milk if needed
Directions: Blend coconut meat until smooth. Add the cacao powder, vanilla, cinnamon, salt and agave, and blend. Adjust flavor and sweetness, and then add the cacao butter and lecithin. Mixture should be thick, smooth and creamy. Serve alone, as a torte filling or with cashew cream for a parfait. Serves 2
Indian Cabbage Salad 
Ingredients:
- •1/3 red cabbage
- •1/3 white cabbage
- •2 carrots
- •3 tomatoes
- •2 handfuls spinach
- •1/2 cup of chopped almonds
- •Mango chutney dressing (see below)
CHUTNEY
- •1 mango
- •1/2 tsp. cumin
- •1/2 tsp. Himalayan salt
- •2/3 green chili
- •1/3 cup of water
Directions: Cut the cabbage in thin slices, using a mandolin or food processor. Do the same with the carrots. Chop the tomatoes, mix everything and top with the spinach and the chopped almonds. For the chutney, peel the mango, cut into pieces and put them in the blender. Add the rest of the ingredients and blend. Pour the sauce on top and serve.
Beet Ravioli with Pine Nut “Goat Cheese,” Rosemary Cream Sauce, and Aged Balsamic Vinegar 
Ingredients: PINE NUT “GOAT CHEESE”
- •4 cups pine nuts, soaked 1 hour or more
- •1/2 cup extra-virgin olive oil
- •2 medium shallots, peeled and diced
- •Zest of 1 lemon
- •1/2 cup freshly squeezed lemon juice
- •4 teaspoons nutritional yeast
- •2 1/2 teaspoons sea salt
- •Freshly ground black pepper
ROSEMARY CREAM SAUCE
- •1 tsp. minced rosemary
- •1 tbsp. freshly squeezed lemon juice
- •3/4 cup filtered water
- •Pinch of sea salt
- •1 clove garlic, peeled
- •Freshly ground black pepper
BEET RAVIOLI
- •2 medium beets (2 inches in diameter or more), peeled
- •2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil
- •1 tablespoon freshly squeezed lemon juice
- •1/2 teaspoon sea salt
- •2 tablespoons high-quality aged balsamic vinegar
- •Micro-greens or other herbs, for garnish
Directions: To make the cheese, process all ingredients in a food processor until as smooth as possible. You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder. For the cream sauce, puree all the ingredients in a high-speed blender until smooth. Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less). Make small stacks of the larger pieces and use a sharp knife to cut into squares—the size doesn’t matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices—10 per serving, with a few extra to spare. In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff. Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently. Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either micro greens or fresh herbs.
Raw Veggie Kabobs 
Ingredients: ASSORTED VEGETABLES (chopped for the skewers)
- •Grape tomatoes
- •Squash chunks
- •Pineapple (yes, fruit!)
- •Bell pepper, pitted
- •Stuffed olives
- •Onions
- •Mushrooms
- •Whatever else you fancy
MARINADE
- •Olive oil
- •Lemon juice
- •Fresh herbs
- •Garlic
- •Spring onions
Directions: Arrange veggies, olives and fruit on skewers artfully. Marinate skewers for 2 to 12 hours, and then serve over salad greens. Blend marinade with a small slice of avocado for a creamy dip. You can also mock grill the kabobs in a dehydrator for a bit.
Zucchini Pasta with Olives and Sun-Dried Tomatoes 
Ingredients:
- •1 Large zucchini made into noodles with a spirooli or spiralizer
SAUCE
- •1 or 2 fresh tomatoes chopped
- •1/2 cup Peruvian dried black olives, pitted and chopped
- •1/3 cup sun-dried tomatoes, soaked & chopped
- •1 small bunch of basil, chopped
- •1 clove garlic
- •1 tbsp. extra virgin olive oil
- •Chopped pine nuts or walnuts on top of your dish for decoration (optional)
Directions: Put all the sauce ingredients in a blender and blend until smooth. (Optionally you can add the olives into the sauce after it is blend or add them on top of your dish before serving.) Place your noodles on the dish and spoon on your sauce. Again you can add the olives last or add some nuts. Note: If you do not have access to a spirooli then you can substitute with kelp noodles. Serves: 2 to 4 (depending on the size of zucchini)
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