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A spinach tortilla, compliments of the dehydrator, is the vessel for diced avocado, tomato and green olive. Cashews and ready-rich macadamia nuts get spun into a creamy dressing fired with jalapeño and spiked with cilantro. Stuff in your own veggies for a feistier fiesta.

A skinny wedge of this, our signature dessert, does more for the raw foods movement than any treatise on healthful eating. So staggeringly rich, so unerringly smooth, so unapologetically chocolate, it’s really a truffle atop a nutty crust. Prepare to fall in love.

All that's missing is the autumn-scented kitchen. This pie "bakes" in the refrigerator. An almond-pecan crust anchors sliced apples marinated in sweet syrup jazzed with cinnamon and allspice. Splashed with your own fresh nut milk (or grab some of ours!) and warmed just so, it blissfully resembles pie à la mode. What could be nicer?

Truly the sum of its parts or, rather, its layers, our lasagna employs wide strips of basil- and oregano-marinated zucchini in the noodle role. Next come a sauce of sun-dried and fresh tomatoes with ample garlic, pinenut mozzarella and a slather of pesto made kickier with pistachios.

All that's missing is the autumn-scented kitchen. This pie "bakes" in the refrigerator. An almond-pecan crust anchors sliced apples marinated in sweet syrup jazzed with cinnamon and allspice. Splashed with your own fresh nut milk (or grab some of ours!) and warmed just so, it blissfully resembles pie à la mode. What could be nicer?

Truly the sum of its parts or, rather, its layers, our lasagna employs wide strips of basil- and oregano-marinated zucchini in the noodle role. Next come a sauce of sun-dried and fresh tomatoes with ample garlic, pinenut mozzarella and a slather of pesto made kickier with pistachios.