Preparing raw food doesn't have to take all day or break the bank. In this class you'll learn three easy customizable entrees that are perfect for lunch, dinner or when traveling: Pecan Pate Collard Green Wraps, Pesto Pasta with Cherry Tomatoes and Raw Pad Thai.

Ingredients: 4 big or 6 small collard leaves, rinsed. 2 portobello mushrooms 1 shallot 1/4 cup cilantro S & P 1/2 of an avocado 1/2 a yellow or red bell pepper 3/4-1 cup of mung bean sprouts 2 medium zucchinis 1 vegetable peeler 2 cups of fresh basil Olive oil 2 gloves of garlic S & P 1 pint of cherry tomatoes 1 package of kelp noodles soaked in water for 10 minutes 1/2 head purple cabbage, shredded 1 zucchini, julienned 4 scallions, sliced 1 cup bean sprouts 1/2 cup cilantro, roughly chopped 1 jalapeno, sliced (optional) cashews or peanuts, garnish lime & orange wedges, garnish Sauce 1/4 cup raw almond or peanut butter 1/4 cup tahini 1/4 cup water 3 tablespoons tamari,Bragg Liquid Aminos or Nama Shoyu 3 tablespoon pure maple syrup 1 teaspoon garlic, minced 1 teaspoon ginger, minced 1/2 lime, squeezed