Ingredients:

• 1/2 cup raw pine nuts, cashews, or macadamias
• 1/2 cup hard, fresh coconut meat, chopped
• 2 cups chopped fresh palm hearts (palmito)
• 1 large jicama root, peeled and chopped
• Juice of 1 lime

Directions:

In a food processor with the S-blade, finely chop raw pine nuts, cashews, or macadamias. Scrape down, then add one or combination of the coconut meat, palm hearts, and jicama root. Pulse chop until you get a sticky coarse texture. Then transfer mixture to a bowl and hand mix in juice of 1 lime.

You can mold it in a bowl, serve it on a lettuce leaf, stuffed in a tomato, or in sushi. Just like real rice. The Moroccan recipe actually fooled a professional deli chef who thought I made cooked rice, and he said my raw version tasted better and fresher than his cooked recipe he'd been using for years. Its a hit at weddings and even non-vegans love sushi made with this ryce.

Options added for ethnic seasonings:

• Japanese: Basic ryce recipe
• Mexican: cilantro, onions, red bell pepper, hot chilis
• Thai: cilantro, lime, lemongrass, dash sesame oil, raw peanuts
• Indian: cilantro, curry, coriander, asofoetida (hing)
• Moroccan: cilantro, red pepper flakes, cumin, coriander, cardamon, garlic, black pepper, olive oil, raisins
• Middleast: Saffron, raisins
• For a fish taste, add some kelp powder and finely minced onion.

For full creative recipes using Rawsmati Ryce and fantastic sauces, my book TO LIVE FOR! has got over 350 recipes.