Spinach & Wild Mushroom Quiche
Posted: 14 Dec 2007 05:28 AM CST
From Issue 6 of News From The Kitchen

Makes 4, 11cm quiche
This recipe will require you to make the bases ahead of time.
For the base
1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1/4t salt
3T water
1T lemon juice
• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.
For the filling
2c wild mushrooms (or substitute for any type of available mushroom)
1/2t salt
1T lemon juice
• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2c courgettes (zucchini)
1/4c water
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1/2t salt
• Blend all ingredients in a high-powered blender until smooth.
2c tightly-packed spinach
2T olive oil
1/4t salt
• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
1/4c finely sliced spring onions
1c diced tomatoes
1T minced basil
• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
• Dehydrate overnight and during the day, for anything up to 24 hours.
• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

Chocolate Raspberry Bliss Balls!

1 Cup of fresh raspberries (or defrost a bit first, if
frozen)
1/2 Cup raw cocao powder (or nibs ground in a coffee
grinder)
1/3 Cup raw coconut oil
1/3 Cup Agave or other raw sweetener of choice
1 Tablespoon hemp seeds
1 Tablespoon raw coconut flakes

Optional: a dash of ginger powder or grated ginger if
you like a touch of spice!

Blend all ingredients in food processor and separate
into little balls and freeze. Whenever you want a
chocolate berry bliss treat, grab a chocolate berry
ball!
Elena Hvizd

Creamy Spinach Soup

1 large tomato

Juice of ½ orange

3-4 cups spinach

¼-1/2 inch ginger

1 avocado

2 tablespoons green or red onions

Sea salt to taste

Garlic powder to taste

Distilled water

Blend tomato and orange juice in blender or Vita Mix. Add spinach a little at a time. Add the rest of the ingredients with a little water at a time until desired consistency

Nut Loaf

3 cups combination of your favorite nuts and seeds
(almonds, pecans, hazelnuts, cashews, pistachios, pumpkins seeds, sunflower seeds)

½ red onion

1-2 garlic cloves

3-4 tablespoons poultry seasoning (more or less to taste)

1-2 tablespoons psyllium

Sauce

1cup sun dried tomatoes (soaked 2 hours)

1/4-1 jalapeno pepper (to taste)

1 garlic clove

Cayenne and/or and chili pepper to taste

5 pitted dates

Cilantro (fresh: ½ cup, dried: 1 tablespoon)

¼ cup red onion chopped

Blend well.

In a food processor finely chop nut and seeds and set aside in large bowl. Chop onion and garlic either by hand or in food processor and add to nut mixture. Add poultry seasoning and psyllium and mix thoroughly. Shape into small loaves. Place in dehydrator at 110-115 degrees for 1 hour. Spread sauce on top and continue to dehydrate for 2 more hours (depending on how dry you want your loaf). ***may form the nut mixture into balls and dip in sauce before dehydrating them for 1-2 hours.

Mashed Potatoes

1 head cauliflower

Put ½ head cauliflower in food processor and process until fine. Repeat with the other half of head. May add your favorite herbs or leave plain.

Serve with quick and easy gravy.

Quick and Easy Gravy

2 tablespoons miso

1 tablespoon raw almond butter

1 tablespoon raw tahini

1- 1 ½ cups warm distilled water

Blend all ingredients starting with 1 cup water and adding more if too thick,
**May use all almond butter or all tahini

Salad

Baby spinach

Romaine lettuce

Julienne style veggies
(zucchini, carrots, cucumbers, red or yellow bell peppers, roma tomatoes)

Toss together and drizzle extra virgin olive oil and raw apple cider vinegar over salad. Top with favorite chopped fresh herbs.

Raw Mince Pies



This week a special guest chef spot for Russell James who many of you will know through various raw food channels.

Russell has created a brilliant recipe for raw mince pies which could quite possibly be the best mince pie recipe on the planet. Well, just as I did last year, Russell has kindly allowed me to once more share his recipe with you - please trust me when I say this is a recipe that is REALLY worth making!

Makes 15 pies

Ingredients:

For the pastry
* 1 cup almonds
* 1 cup walnuts
* 1 cup pecans
* 1 cup raw jumbo rolled oats
* 20 dried soft apricots

For the filling
* 7 soft dates
* juice of 1 orange
* 1 teaspoon orange zest
* 1 apple
* ½ teaspoon mixed spice
* 1 cup raisins

For the cream
* 1 cup courgette (zucchini), peeled and chopped
* ¼ cup agave nectar
* 1 cup cashews, soaked 2 hours
* 1 teaspoon psyllium husk powder
* 1 teaspoon vanilla extract
Directions
1) Soak nuts overnight and fully dry them in a dehydrator.
2) To make the pastry, first process the nuts and oats in a Vita-Mix dry jug or coffee mill so that you end up with a fine 'flour'.
3) Transfer the mixture to a food processor with an 'S' blade. Add apricots one at a time until the whole mixture becomes sticky. If you are using apricots that have been soaked, you may find that you already have a dough-like consistency. If the mixture isn't forming a ball in the processor at this point then add some water (soak water if you soaked the apricots) a few tablespoons at a time until it does.
4) Roll out the mixture on a flat surface so that it is about twice the thickness of a pound coin. If mixture sticks to the rolling pin, mill some more oats to dust the rolling pin with. Alternatively you can wet the rolling pin; either works well.
5) Using a pastry cutter that will cut a base to the required size for your baking tray, cut the 'bases' from the rolled out dough. Place these in a muffin baking tray that has been lined with cling film. You will need to re-form and re-roll the dough to get the most from it. Use any left over dough to build extra pies!!!
6) Remove stones and flowers from dates and place in food processor. Add the orange juice, zest and mixed spice. Process and add water as needed to produce a creamy consistency. Mixture will need to occasionally be scraped from the sides of the processor using a spatula.
7) Chop apple into small pieces and add to mixture. Process for a further 15 seconds. Add raisins to mixture and stir in with a wooden spoon/spatula.
8) Remove bases after the 3 hours and fill with raisin mixture.
9) To warm the pies, return them to the dehydrator on mesh sheets for as long as you can keep your hands off 'em!!! They should be ready after an hour.
10) Whilst they are warming, process the courgette (zucchini), agave and vanilla in a blender until smooth. Add the cashews and process again until mixture becomes smooth again. Add the psyllium and blend a final time. When fully blended leave the mixture to firm up for 5 minutes. Transfer this mixture to a piping bag and pipe onto the warmed pies. You are now ready to enjoy raw mince pies with whipped cream!
RAW COACH'S TOP TIPS:

* Don't skip the whipped cream part as it's so worth it. But don't stop there! Put a raspberry on top, it looks amazing and it really adds to the overall eating experience. Mmmm!

Carrot Cake and Frosting

Frosting
2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
1/2 teaspoon vanilla or more to taste

In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.

Carrot Cake
1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
6 cups carrot pulp-
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates
Food processor: combine pecans and pine nuts. Process until uniformly fine. Add
coconut pulse til mixed in. Add spices, pulse til mixed, set aside. Juicer: (use
blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead
until mixture is evenly combined. Add in nut mixture a little at a time, kneading it
in. If you don't have a juicer, you can do this part in a food processor.

Line 2 round cake pans with saran wrap (you may have to oil the pans first) Put
mixture in pans, pack in. Refrigerate until ready to frost. Turn out onto an
attractive platter. Frost like a layer cake. Yield is 8 cups. Will keep in the
refrigerator for several days.

Note: you can freeze carrot pulp from juicing until you have enough to make this cake.
Note: You can make any shape cake you like! One year a class I was teaching made
a gorgeous Christmas tree fully decorated.



Bagel:

Rye Bagels

2 cups sunflower seeds
4 cups sprouted rye berries
1 tsp. minced onion
1 1/2 tsp. sea salt
1/3 cup caraway seeds

Process in food processor. Form into bagels and dehydrate...These
bagels are moist and breadlike and even slice like regular
bagels!!!!! So good!

Cream Cheese

1 ½ cups raw cashews (or use a mixture of cashews and macadamias),
soaked for at least 1 hour
½ cup water
1 tsp salt (or to taste)
1 Tbsp lemon juice

Blend until smooth.
A Garden Taste Pie

This recipe for a fabulous five-layer pie was created by Chef Shula Gabbay at
her raw food restaurant in Del Mar, CA. (now closed). This is a truly creative
and delicious dessert. It takes a little work, but the results are well worth
it. If you are artistic, this pie can be visually stunning. I find it works well
for me as a breakfast as the nuts and fruits on their own work better with my
digestion rather than after a big meal. Definitely special occasion fare, you
can use any type of fruit combination. If you can find berries and colorful
fruits like persimmons, mangos, papayas, that's all the better from a visual
point of view.

Assemble the following ingredients: sunflower seeds, almonds, raisins, dates
(medjool), dried figs, prunes, ripe pears, sweet apples (like Fuji, gala or
Macintosh, not tart like Granny Smith) and a selection of pretty fruits

In an 8 or 9-inch pie pan prepare the crust:

1 Cup Sunflower seeds (not soaked)
1 Cup raisins
3 Cups almonds (not soaked,)
Dates

Put Sunflower seeds, almonds and raisins in food processor. Process until fairly
fine. Keep adding dates until it all sticks together. Press into pie plate.
Makes a thick crust, about 3/4"-1"

Filling

1 cup raisins
1 cup dried figs
1/2 cup prunes
1 cup dates
1-2 very ripe pears, or 1/2 cup apple juice

Process thoroughly in food processor; pour into crust.

Next layer:
It is best to use very thinly sliced very ripe pear 1 layer thick covering the
entire filling. If pear is not available, then use persimmon, mango or papaya.
Whatever you use must be fully ripe.

Next layer:

Finely shred 2-4 apples depending on size of apples and pie plate (use a food
processor, salad shooter or hand grater on the longest shred) then toss with 2-4
teaspoons of lemon juice to keep them from getting too brown, and drain slightly
in a bowl or colander.

Pile apples high onto the pie. Push down and pat the apples in, creating a
smooth domed effect on which to build the top layer.

Next layer:

Now you are ready to decorate with fruit. Example: circles of persimmon,
surrounded by pomegranate seeds, blueberries, and slices of other ripe pretty
fruits. Let your imagination run wild. Cover the entire surface. Refrigerate.
Will keep for a few days.

CHILI
by Frederic Patenaude
Chili Ingredients:
Combine in a bowl:
1 tomato, chopped
1 red pepper, chopped
1 yellow pepper, chopped
Corn from 2 ears
1 handful each of parsley, cilantro

Dressing Ingredients:
5 sun-dried tomatoes, presoaked
Juice of 1 lemon
Garlic, cayenne, to taste
1/2 avocado
1 tomato
Directions:
Combine Chili ingredients in a bowl. Blend dressing ingredients and pour onto chili ingredients and stir.

The Organic Garden on Cabot Street shared a few “raw food” recipes:
Lunch idea
While the Goddess Dressing stands on its own as a salad dressing, it goes great with the Rosemary Almond Pecan Pate. You may put them together in a wrap or on a salad.
Creamy Goddess Dressing
3/4 to 1 cup water
1 cup olive oil
1/2 cup tahini
1/4 cup tamari
3 tablespoons cider vinegar (or sub more lemon)
2 tablespoons lemon juice
1/2 teaspoon toasted sesame oil
3/4 to 1 teaspoon garlic powder
1 teaspoon onion powder
After blended creamy, pulse in remaining ingredients
2 tablespoons or more dried parsley flake or fresh parsley
Rosemary Almond Pecan Pate
Blend semi-creamy:
1/2 cup soaked almonds
1/2 cup pecans or cashews
2 cups soaked sunflower seeds
1 to 2 sticks de-stemmed rosemary
2 tablespoons herbamare (or sea salt)
1/4 to 1/2 cup dates
3/4 cup distilled water
1 apple (optional)
Dinner ideas
Put these items together as courses if you desire. Combine the pesto with the alfredo dinner if you wish.
Fresh Tomato Herb Soup
4 cups tomato
1 to 2 cloves garlic
1/2 cup (loose) cilantro
1/4 cup (loose) oregano and/or basil
2 tablespoons olive oil
1 teaspoon sea salt or herbamare
1/2 to 1 cup pure water
Blend half of the tomato with garlic and seasonings. Then add remaining tomato and herbs and blend just a little more, leaving chunky.
Portobello & Red Pepper Garnish: Marinate diced red/yellow pepper and portobello in tamari and olive oil and top soup just before serving.
Spinach and Mesclun Salad
Serve with simple vinaigrette:
1 cup olive oil
1/2 cup tamari or shoyu
1/2cup apple cider vinegar
2 teaspoons toasted sesame oil
A great spinach salad also includes crushed walnut, marinated sun-dried tomato, olives and red onion slivers.
Marinated Sun-dried Tomato
Soak for 2 to 3 hours in water. Marinate in olive oil with sea salt and Italian seasoning to taste.
Add ground flaxseed or combination of ground flax, sesame and sunflower. Use a small coffee grinder to grind. Sprinkle on salads for a wonderful nutty flavor.
Presto Pesto
Serves 1 or 2, or double this.
Pick a handful of fresh basil (about a half-cup or more)
Approximately 12 Brazil nuts,
2 teaspoons olive oil (optional as Brazil nut is so oily anyway)
1/8 teaspoon to 1/4 teaspoon sea salt (to taste)
Blend in a coffee grinder while shaking the grinder to move the nuts around.
Cashew Basil “Alfredo” (white sauce)
This sauce can be used over shredded, thinly sliced zucchini or yellow squash. You can use a vegetable peeler to make thin, pasta-like strips. Or you may use this sauce with traditional wheat or rice pasta.
1 cup raw cashew (or soaked almonds or macadamia nuts)
3/4 cup olive oil
1 teaspoon herbamare seasoning salt or sea salt
2 to 4 cloves garlic
1/2 cup fresh basil or 2 teaspoons dried basil leaf
1 tablespoons lemon juice, optional
1 ounce white wine
1 to 11/2 cups pure water (distilled for maximum life of recipe)
Blend creamy in a blender.
Dessert idea
Pecan Date Dessert Balls
1 part medoul (or other pitted date), 2 parts pecan. Grind nuts first in food processor, then add broken-up date. Optional: cinnamon to taste, roll in carob powder and/or coconut flakes. Place a raisin or cranberry in the center if you desire.
Copyright © 1999-2006 cnhi, inc.

The Perfect Salad!

Tips to Get You Started:


1. Get a large glass bowl with an airtight lid for the chopped vegetables (mine is 4 quarts).
2. Store the dressing separately in a glass mason jar.
3. Keep the chopped veggies basic with just a few varieties (different colors are appealing to the eye) so that you can make it different the next time thereby increasing variety and fun.
4. Pick a couple days a week where you'll spend about 45 minutes in the kitchen chopping vegetables and making your salad dressing. That's it! When you're ready to eat, it takes you less than three minutes to simply scoop out some vegetables, drizzle your fabulous dressing on top, add any little extras you want (raisins, chopped nuts, olives, or fresh herbs) and voila! You're in high-energy, delicious-nutritious-heaven.
A typical salad for me could include chopped red bell peppers, cucumbers, golden beets, and carrots. The next batch might be green zucchini, celery, yellow bell peppers, and red beets. Another example is shredded purple cabbage, shelled peas, red bell peppers, cherry tomatoes, and fennel. Note: store chopped beets in a separate container and add to your salad just before serving to prevent the color from bleeding onto your other vegetables.

Occasionally, I also add lettuce (red or green leaf, romaine, baby spring mix or spinach), but more often than not, I don't. I prefer my salads to be hearty with chunks of fiber filling vegetables and non-sweet fruits so they fill me up and keep me satiated for hours.
Zesty Italian Avocado Dressing
Yield 1 1/2 cups

*I recommend doubling this dressing recipe, it's so delicious!

3/4 cup water
Juice of 1 lemon
Juice of 1 lime
1 avocado, pitted and peeled
1 date, pitted
1 large clove garlic (or 2 small-medium size cloves)
1 tablespoon Italian Seasoning
1/2 teaspoon mustard powder
1/2 teaspoon Himalayan crystal salt
1/8 teaspoon cayenne pepper

Blend all of the ingredients together until creamy. Enjoy this delicious dressing as part of your Perfect Salad. You can store Zesty Italian Avocado Dressing in a glass mason jar for up to 4 days.
Creamy Tahini Dressing
Yield 2 1/2 cups

This dressing is so easy and full of flavor that it'll quickly become a favorite in your household.

1 cup water
1 cup Raw tahini
5 tablespoons fresh lemon juice
1 stalk celery, chopped
1/2 cup carrot, chopped
2 cloves garlic
1/4 - 1/2 teaspoon Himalayan crystal salt
1/2 teaspoon cayenne

Blend all of the ingredients together until creamy. Pour some Creamy Tahini Dressing over your chopped veggies for a Perfect Salad. This dressing will keep for up to 4 days in your refrigerator when stored in an airtight glass mason jar.
Going Guacamole Dressing
Yield 2 cups

I'm a huge fan of guacamole so I couldn't resist making a dressing with similar components.

1/2 cup water
1/4 cup fresh lemon juice
2 avocados, pitted and peeled
2 cloves garlic
2 stalks celery, chopped
1 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon Himalayan crystal salt (or more to taste)
1/2 - 1 teaspoon red jalapeno pepper, minced
large handful parsley, stemmed

Blend all of the ingredients together, except the parsley, until creamy. Add the parsley and pulse your blender to incorporate it. Enjoy this as an excellent part of your next Perfect Salad. Going Guacamole Dressing will last up to 4 days, stored in an airtight glass mason jar.



Storm's Saucy Sprout Salad!

Put 3 kinds of sprouts in a bowl, for instance:
- clover sprouts
- radish sprouts
- broccoli sprouts

Cashew Dressing:
- cashews, 1 cup, blended in blender to a really fine flour
- one quarter cup cold pressed olive oil
- 2 tablespoons raw honey or agave nectar
- 2 cloves garlic
- 2 tablespoons raw apple cider vinegar
- pinch of unrefined sea salt
Blend in blender with half a cup spring water until smooth creamy consistency

Optional Yummy Add-Ons:
- 3 sun-dried tomatoes and meat from one young coconut, processed together in food processor until chunky
- a quarter cup chopped olives
- pinch of cayenne pepper

Add dressing and add-ons into the bowl of sprouts and toss about with two forks to mix dressing in thoroughly.


Zucchini Chips

From goneraw.com

Crispy, ultra light super easy chip.
Ingredients

* 2 Zuchinni's , sliced thin with peeler or mandolin
* 1 tablespoon Olive oil
* 1 teaspoon Crushed garlic
* 1 teaspoon Sea Salt
* ½ teaspoon paprika


Holiday Sprout Salad
by Master Raw Food Chef Dorit of Los Angeles
Serves 3-4
3-5 cups sunflower sprouts, freshly harvested
1 cup pea sprouts, freshly harvested
1 cup bean sprouts
1 cup diced finely diced cranberries, pre-soaked in orange juice and Living Tree Raw Agave
1 cup cubed fresh papaya
1/2 cup hiziki seaweed, soaked beforehand
Place all the sprouts, cranberries shredded mango and papaya as well as the seaweed in a medium sized glass salad bowl or bamboo salad bowl.
Dressing
1 cup celery juice, freshly made
4 cup Living Tree Black Sesame Tahini
3-5 dates, piths removed, or 1 Tablespoon Living Tree Raw Agave
1-2 Tablespoons Apple Cider Vinegar
Dash Celtic sea salt (optional)
Dash cayenne pepper
Mix all the ingredients in a blender until the desired taste and a creamy consistency are achieved. Adjust the amount of vinegar and cayenne pepper to taste. Pour over the sprout salad. Toss well and serve.

ALMOND CARROT PÂTÉ WITH LETTUCE AND BELL PEPPERS
By Frederic Patenaude
Basic recipe serves 3-4

1 cup almonds (measured before soaking)
2-4 medium carrots
Directions:
The almonds should be soaked 8 hours in water, or over night. After soaking,
homogenize the carrots and almonds to create a pâté. The best way to do this is to use a Champion juicer or Green Life juicer (or other similar juice) with the blank plate on alternating between the carrots and the soaked almonds. You may also use a food processor or even a blender (more difficult). The idea is to achieve a nice pâté consistency.
*Note: the more carrots you use, the more “juicy” and less fatty the pâté will be. The more almonds you use, the more fatty and rich it will be. It depends on your preference.
When you have the pâté ready, add the following to the mixture:
1 lemon (juice of)
3-5 green onions, chopped fine
Dulse flakes or whole dulse (briefly rinsed) to taste (I usually
add several heaping tablespoons of dulse flakes)*
Serve this paté inside red bell pepper halves and romaine lettuce leaves!
*Note: Dulse is a sea vegetable. You can find it most health food stores. It will give the pâté a more salty and “fishy” flavor, which is what we’re after. I suggest using 2-4 tablespoons of dulse powder. If dulse isn’t available, use some sea salt.














Vegetable Curry from raw gourmet

Use any 5-7 vegetables in season for this recipe.

2 carrots, chopped or coarsely grated

2 stalks celery, chopped

1 1/2 cup cauliflower florets

1 1/2 cups chopped zucchini

4 Tablespoons chopped onion

4 tablespoons chopped parsley

1 garlic clove, finely minced

2 Tablespoons walnut oil, or hemp oil or flax seed oil

1 teaspoon ginger juice

1/2 teaspoon curry powder, or more to taste

1/2 teaspoon cumin

Toss first 5 ingredients together. Whisk together garlic, oil,
ginger juice and spices, pour over vegetables and toss. Allow
flavors to blend for 1 or more hours, toss again before serving.

















Green Beans a la Grecque from raw gourmet

1 pound green beans

1 cup thinly sliced red onions

Baby Greens

Sprouts

Vinaigrette Dressing

optional: Lightly blanch the green beans. Pour marinade over beans
and onions. Cover. Let marinate at least one hour or overnight in
the refrigerator. Serve on a bed of greens and sprouts.


Parisian Veggie Salad from raw gourmet

This recipe has been adapted from an all cooked version. Nice
served on a bed of sunflower greens and buckwheat lettuce.

6-8 Jerusalem artichokes, scrubbed and diced into small cubes
(note: also called sunchokes)

3 large carrots, diced into small cubes

1 Cup green beans, cut into half inch pieces

1 Cup fresh or sprouted peas (blanched for one minute)

1 Cup cauliflower florets

4 tablespoons chopped parsley

Garlicky Dressing (see below)
Toss all together. Let flavors blend for about an hour. Serves 6-8.









Garlicky Marinade/Dressing from raw gourmet

½ cup fresh lemon juice
¼ cup flaxseed or walnut oil (or hemp)
1 teaspoon sea salt
2 cloves garlic, pressed
1 teaspoon mince shallot (or press it in garlic press)
1 Tablespoon maple syrup or Agave syrup or a dash of stevia
1 teaspoon dry mustard
1 teaspoon paprika
½ teaspoon nama shoyu
Pinch of pepper if desired or cayenne pepper



Hot Jicama Chips from raw gourmet

1 Jicama
5 Tablespoons fresh lime juice
1/2 teaspoon dried red chili pepper
1/2 teaspoon cayenne

Peel, quarter, and thinly slice jicama. Place in a large bowl. Pour
lime juice over the jicama and let it marinate for one hour. Just
before serving, arrange slices on a platter, sprinkle with the
chili pepper and cayenne.
Or you can slice jicama into thin "French fries" for a different
look and taste.

Optional: If you prefer a less spicy flavor, use paprika instead.


Strawberry Pudding and Frozen Dessert from raw gourmet

2 Cups Sliced Strawberries

2 Tablespoons Tahini

optional: sweetener as needed. Maple syrup, Date sugar, Stevia or a
bit of agave nectar. The amount of sweetener depends on the
sweetness of the berries.

In processor or blender, puree strawberries. Add Tahini, blend
thoroughly. Taste for sweetness. Use as a pudding. If you want to
freeze the mixture and use it as a frozen dessert, leave out the
Tahini.


Strawberry Pudding from raw gourmet

1 Cup Cashews, soaked overnight

6 pitted dates, soaked in 1 cup water overnight

2 Cups strawberries or more to taste

Blend cashews and enough date soak water until smooth. Add dates
and strawberries and blend. Serves 4. Use within 8 hours.


Yam Souffle from raw gourmet

Mentioned in the Chart of Meal Selections that I have provided for
you today. Adapted from a recipe created by my friend Lynda Carter
(http://clicks.aweber.com/z/ct/?3n1pQJ5JCbY68cxzaQaP_Q.)

2 large yams (peeled and cut up)
2 tablespoons lemon juice
1 vanilla bean or 1 teaspoon vanilla extract
¼-1/2 teaspoon lemon extract (optional)
¼ cup cashews
½ cup pine nuts or macadamia nuts
3-5 dates, to taste
1 teaspoon cinnamon or more to taste
¼ teaspoon freshly grated nutmeg
½ cup water or orange juice
Blend all until creamy, use enough liquid to achieve a "mashed
potato" consistency














Collard Greens from raw gourmet

Mentioned in the Chart of Meal Selections too. Also adapted from a
recipe by Lynda Carter. This recipe also works well using.kale.

2 pounds collard greens
1 red onion, cut up (optional)
1 teaspoon sea salt
Juice of one large lemon or lime
¾ cup olive oil
1 tablespoon maple syrup or agave (or 2 soaked dates)
1 clove garlic
½ teaspoon dry mustard (optional)
Dash of pepper (optional)
1-2 teaspoons grated orange zest (optional)

Clean green, slice greens into thin strips and place in a large
bowl. Salt the greens, gently massage for a few minutes and allow
to sit for at least 20 minutes.

Then blend lemon/lime juice, olive oil, sweetener, garlic, pepper
and mustard and pour this liquid over the greens. Stir gently and
allow to sit out until ready to serve.

(For a faster method use additional salt, allow to sit for at least
10 minutes, then lightly rinse salt from greens, quickly blot dry
and proceed with recipe)

Cranberry Crunch Balls
By Sue Turner

Ingredients:

1/4 cup cashews
1/4 cup pistachios
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 dried cherries
2 TBL fresh grated ginger
1-1/2 TBL Cinnamon
1/2 tsp sea salt
1/4 cup honey or agave, as needed
3 Tbl sesame seeds for coating

Directions: Put nuts & seeds in food processor & chop into small bits (not too fine). Transfer to bowl. Put dried fruit into food processor & pulse-chop a few times. Do not over-process. Add to chopped nuts in bowl. Add ginger, cinnamon & sea salt. Start mixing & kneading by hand, adding honey or agave in small amounts, until mixture sticks together. Roll into small balls & coat in sesame seeds. Refrigerate until ready to eat.



Winter Greens and Avocado Salad – Karen Knowler



The following recipe is a twist on one of my all-time favourite recipes, Kale and Avocado Salad.

This version, tweaked a little, makes for a great autumnal main course: it is just as green but overall lighter on the body, although just as delicious.

Your cells will sing!
Ingredients

(Serves one large portion)

* 4-6 large handfuls of kale sliced very thinly
* 1 handful of each of the following: rocket (arugula), watercress and spinach. (If you don't have all three greens just add in three handfuls of whatever you do have).
* 1 avocado
* 3 Tablespoons olive oil
* 1 teaspoon Himalayan Crystal Salt OR Celtic Sea Salt
* 6 baby tomatoes
* 10 sun-dried tomatoes
* Juice of half a juicy lemon or one not-so-juicy lemon
* OPTIONAL: Olives
Directions

1) Chop kale into small pieces (this makes the fibrous cells break down and therefore more palatable, so the smaller you chop you better the taste). A good size to aim for is roughly 1-2 cm squares.

2) Add oil and salt and massage into the kale until kale becomes wilted, soft and glistening.
3) Roughly chop the other greens (rocket, watercress, spinach) and add into the bowl. Mix well by hand.
4) Add avocado and massage again so each leaf is coated.
5) Chop tomatoes into quarters, add to greens.
6) Chop sun-dried tomatoes in small pieces and add to greens.
7) Squeeze lemon over entire dish
8) Add any other ingredients you fancy, depending on how hungry you are.
9) Serve and enjoy!
RAW COACH'S TOP TIPS:

* Lemon can make or break this recipe (not enough leaves the meal slightly too bitter for some people's tastes), so definitely taste-test on this one.

* Grated raw veggies, fresh herbs, finely chopped nuts, a sprinkling of seeds - all of these can transform this recipe, making for unlimited delicious variations.

Ginger Hummus from www.kristensraw.com
Yield 2 1/2 cups

I love ginger because it helps improve circulation and digestion, and this recipe is so easy, you have to make it!

1 large zucchini, peeled and chopped
2/3 cup Raw tahini
1/2 cup fresh lemon juice
1 1/2 tablespoons fresh grated ginger, packed
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon Himalayan crystal salt
pinch cinnamon

Blend all of the ingredients until smooth in your blender. Ginger Hummus will keep in an airtight container in your refrigerator for up to five days. This also freezes well! Ginger Hummus is scrumptious with fresh chopped vegetables. *Depending on the texture of the Raw tahini you use, your recipe can turn out either with a sauce texture or thicker like a dip.



Fudge

2c soaked cashews
1c-pitted dates
1c raisins, unsulphured
2 heaping T carob powder
1/2c fresh pineapple juice
1/2c-distilled water
1c flaxseed meal
1c chopped walnuts

Drain cashews and put in blender or processor with dates, raisins, carob, juice and water. Whiz to thicken the paste. Stir in flaxseed meal and water. Press onto un-greased cookie sheet and freeze for 2 hours. Cut into squares and store in the freezer. MMM!!

Mexican “Rice”
Ingredients:
2 Tbsp. chopped red onion
1 large clove garlic, minced
2 teaspoons olive oil
1-2 medium parsnips (peeled and minced in food processor to equal 1 cup)
4 sun dried tomato halves, soaked for 2-4 hrs
3 Tbsp. of the sun dried tomato soak liquid
1/4-teaspoon cumin powder
1/2 teaspoon Celtic sea salt

Directions:
Rinse the onion and garlic by submerging in filtered water, swishing and draining them. Next place the onion and garlic on a teflex sheet and dehydrate for 4 hrs. This is to soften and sweeten the vegetables and help to evaporate much of the volatile mustard oils. Next, mix the dehydrated veggies with the parsnip “rice”, add sun dried tomatoes and soak water, chili powder, cumin and sea salt. Stir this mixture until well combined. Adjust seasonings to taste. Let this mixture marinate for approximately 4-6 hours in the fridge for the flavors to marry. Warm for 20-30 minutes in a dehydrator set at 115ºF until warm.

LINDA'S NOTE: I just threw everything in the food processor, blended it and ate it. Very tasty and much less complicated but go for the directions if you want. I ate this by itself and also with Alissa‘s Spicy Refried Bean Recipe below.

Spicy Refried Beans
Ingredients:
2 cups sprouted chickpeas
1-cup walnuts
2 avocados
2 limes, juiced
1 clove garlic
2 teaspoons olive oil
4 teaspoons cumin powder
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon Celtic sea salt (the coarse gray kind)
Pepper to taste

Directions:
Mix all ingredients together in a food processor and blend until smooth.
YAM PIE
A Gourmet Recipe From the Book The Sunfood Cuisine
Crust:
1-cup walnuts
2 cups soaked almonds
10-15 dates
2T orange juice

Instructions:
Process all nuts in a food processor or a Champion juicer with no plate on. Add dates and keep homogenizing for a while if using a food processor. If using a Champion, process the dates and mix with grinded nuts by hand. Add orange juice to homogenize even better. Spread into a pie pan (glass preferable) evenly to form a crust and immediately set aside in the freezer.

Yam Filling:
4 yams (medium to small size), peeled
1 avocado
1 cup of dates
3T honey or maple syrup
1t vanilla
1t cinnamon

Instructions:
Cut the yams in pieces small enough to fit in a Champion juicer. Homogenize yams, avocado and dates in your Champion or Green Power juicer with the blank plate on. Add the rest of the ingredients. Fill in the pie pan evenly, and eat the excess. Top with fresh shredded coconut and slices of strawberries or other fruits.
RAW Vegan Cheesecake is a rich dessert by which any sweet tooth will be satiated. We give this recipe to you to share with your friends and family to show just how incredibly mind blowing raw vegan desserts are.

Ingredients:
2 cups raw almonds
2 cups medjool dates
2 cups of raw cashews soaked in water for at least two hours
1 fresh coconut, milk and meat
3/4 cup agave nectar, less for a less sweet cake
juice of 1 lemon
2 Tbs vanilla
8 oz of frozen or fresh berries for a berry cheesecake
3 tbs lecithin
pinch of sea salt
3/4 cup of coconut oil
Procedure: For the crust blend almonds in a food processor until fine and then drop PITTED dates in one by one until the crust sticks together well when pressed by hand. Press into a spring form pan. For the filling blend in a vitamix or another high powered blender the soaked cashews (without the soak water), coconut water and meat, agave, vanilla and/or berries, salt, and lecithin. Blend until very smooth then add coconut oil. Blend again, then pour over crust in spring form pan and let set up in freezer or fridge for at least two hours. Remove from spring form, cut and enjoy with berry coulis or raw chocolate ganache.

Rawcotta Cheeze Baby Spinach Raviolis by Alex Malinsky

3 cups baby spinach
1-cup pine nuts
1/4 tsp. turmeric powder
1 tbs. olive oil
2 tbs. lemon juice
1/2 tsp. Celtic Sea Salt
2 tbs. distilled water
1 tsp. dried herbs


How to: Blend or process everything except the baby spinach until creamy and smooth. Spread the cheese mixture on each baby spinach leaf and cover it with a second spinach leaf. Repeat until you run out of the cheese mixture. You may warm it up in a dehydrator right before serving.
Fruit n' Greens Salad with Poppy Seed Dressing by Alex Malinsky
2 cups spinach
1 cup mache
1/2 cup sliced strawberries
1/2 cup blueberries
1 chopped small orange
1/2 cup crushed almonds

How to: Mix together in a bowl.

Poppy Seed Dressing

3/4 cup agave nectar
3 tbs. extra virgin olive oil
1/4 cup lemon juice
2 tsp. minced red onion
2 tsp. raw poppy seeds
1 tsp. paprika
1/4 tsp. Celtic Sea Salt

How to: Whisk together in a bowl and pour over salad.
Raw Food Recipes
Chocolate Ice Cream From RawGuru.com
2 cups coconut meat
2 cups coconut water
1 cup almond milk
3/4 cup raw cocao powder
1/3 cup mesquite pod meal
2 tbs. carob powder
3/4 cup agave nectar
3 tbs. coconut oil
1 tsp. of sea salt or to taste
How to: Blend everything until smooth and strain through a sieve. Transfer this mixture into an ice cream maker and follow the manufactures directions OR pour the mixture in ice cream trays, freeze in the freezer, and then put through the champion with a blank or in a greenstar/solostar juicer.
Mango Coconut Pudding
2 cups coconut meat
2 cups coconut water
1 cup soaked Peruvian dried mangoes
How to: Blend everything until smooth. Garnish with chopped fresh mangoes and coconut flakes.
Quick Gravy

1/2 cup Tahini
1-2 Tablespoons Tamari or 1 tablespoon nama shoyu
Water, to thin to desired consistency

Stir together, adding water until of desired consistency. Add any
seasonings to taste.



Sesame Coconut Satay

An economical but exotic dressing. The cost of Tahini is far less
than that of other seeds or nut butters. This recipe can be made
without the raisins but the coconut smoothes out the flavor.

3 Tablespoons raw tahini
1 Tablespoon raisins, soaked in 1/2 Cup water, 4 hours or more
1 teaspoon nama shoyu or tamari
1 teaspoon Chinese 5 spice powder
1/2 garlic clove, chopped
2 Tablespoons dried coconut
optional: 2 teaspoons arrowroot powder or 1 teaspoon ground flax
seeds

Blend tahini, raisins and soak water until smooth. Add additional
ingredients and blend again. Refrigerate. Yields 3/4 Cup.


Green Salsa

It is hard to recommend how much jalapeno to use, that is a very
subjective decision. And some jalapenos are hotter than others. For
some people, the one jalapeno in this recipe would be enough to
cause extreme discomfort, complete with tears rolling down their
cheeks, while others may hardly notice it! Experiment with your own
taste buds in mind.

5 Tomatillos, finely chopped
1 Jalapeno pepper, chopped very fine
4 Tablespoons finely chopped onion
2/3 Cup chopped Cilantro
1 Garlic Clove, minced
Splash of lemon juice
Splash of nama shoyu

Chop all finely. Mix. Splash with lemon juice and Nama shoyu or
tamari to taste. Serve with guacamole. Yields approximately 1 1/2
cups.


Veggie A La Grecque Dressing

Vegetables a la Grecque, means "in the Greek manner." In the
original version, the vegetables are cooked in the mixture and then
served chilled. The raw variation marinates the vegetables, and then
serves them. Try this with asparagus, celery, cauliflower,
mushrooms, onion slices, zucchini green beans, broccoli or yellow
squash.

Juice of 2 lemons
6 Tablespoons olive oil (or walnut, or flax oil)
1/2 teaspoon of each of the following: sea salt, fresh ground
pepper, Dulse, Nama shoyu or tamari, maple syrup
2 celery stalks, cut-up
1 teaspoon dried basil, oregano or thyme
Place all in blender and blend until smooth. Marinate a selection
of cut vegetables (1 ½-2 ½ cups) from one hour up to overnight.
Serve on a bed of sprouts.

Fruity French Dressing

2 Tablespoons grapefruit juice (or orange juice)
2 Tablespoons lemon juice
1/4 teaspoon curry powder
1/4 teaspoon dry mustard
2 teaspoons maple sprinkles or date sugar
(stevia can be substituted)
Pinch sea salt
1/2 Cup olive oil

Whisk fruit juices and spices together thoroughly. Gradually add
oil. Refrigerate. Yields 3/4 cup.


Fennel Puree

It is hard to improve on Mother Nature, and the taste of fennel is
so clean and refreshing, you will wonder why you haven't been
eating it all your life!

In true gourmet style, drizzle fennel puree artistically on a
plate, and then place stuffed vegetables on the design. Finish by
drizzling a bit more puree over the vegetables and on the perimeter
of the plate. It looks so pretty; it doesn't even have to taste
good! - but it does!

Try this with other strong tasting veggies like kohlrabi or parsnip

3 Cups grated fennel
1 teaspoon ground fennel seeds (or more to taste)
1-2 Tablespoons lemon juice
water as necessary
a few drops of stevia, or agave syrup or what ever sweetener you
prefer

Grate and measure fennel, discarding lacy leaves. Place in blender,
adding only enough water to blend. Add fennel seeds, lemon and
blend until smooth. Add a few drops of stevia to taste. Yields 2
Cups. Note if you are using a K-Tec HP3 blender there is no need to
grate the fennel or grind the seeds.


Refreshing Cucumber Soup for 1

This light green chunky soup is cool and refreshing for a hot day.
As with all the raw soups, it is great served over sprouts and bits
of other veggies like red peppers and zucchini. Decorate with dill
or basil or whatever herb you use in the recipe.

1 small cucumber, peeled, seeded, chopped (or 2 pickling cucumbers)
1 tablespoon lemon juice
1 teaspoon Nama shoyu or tamari
1/2 garlic clove, cut up
2 tablespoons chopped onion
1 celery stalk, peeled, cut up
2 pinches dried dill or 1 teaspoon fresh chopped dill
4 basil leaves, cut up
sprouts

cut up veggies

Blend cucumber with lemon juice and Nama shoyu or tamari until
smooth. Add garlic and onion. Blend in remaining ingredients, leave
chunky. Pour over sprouts and veggies.


Orange Cream Drink

1 cup almond or cashew milk (ratio of 2 parts water to 1 part
almonds)
1 orange, peeled, seeded (not juiced, the whole orange)
1 frozen banana, cut-up
optional: 1 or 2 dates
several ice cubes

Blend until thick and creamy. Serves 1. Drink immediately.


Pizza Flavored Guac in Red Peppers

1/2 red pepper, left intact for stuffing
1/2 red pepper, chopped
1/2 Avocado
handful of sprouts
1/4 teaspoon minced garlic
1 teaspoon chopped onion

1 teaspoon pizza seasoning (Frontier Seasoning is by far the best I
have ever tasted)
1 teaspoon dulse flakes

Mash avocado with garlic, onion, dulse and pizza seasoning. Add red
pepper and sprouts. Stuff 1/2 pepper, top with sprouts. Serve on
bed of sprouts with lemon wedge on side. Serves 1.

Stuffed Zucchini

These look great not just stuffed, but overstuffed, with the
filling piled up high and spilling over.

6 small to medium Zucchini
2 ripe Avocados
1 Tablespoon lemon juice
1 teaspoon Nama shoyu or tamari liquid Amino's
2 Tablespoons cilantro, chopped
2 scallions, chopped
Paprika
optional: cumin and or cayenne

Cut zucchini in half lengthwise. Cut off ends. Scoop pulp out of
the center with a spoon, leaving a shell about 1/4-1/2 inch thick.
Chop pulp. Mash avocados. Mix avocado, zucchini pulp, lemon juice,
Nama shoyu or tamari, cilantro and scallions. Stuff zucchini with
mixture. Garnish with a dash of paprika and sprigs of cilantro.
Serves 6-12. Serve immediately.


Gourmet Presentation Banana Ice cream

Visually stunning. This treatment was adapted from a French recipe
that added liqueur to the strawberries, and white sugar and yogurt
to the bananas. Once your palate adjusts to no longer being
stimulated by processed foods, the pleasure on your taste buds of
the pure fresh foods is indescribable.

Use 1 - 2 bananas per serving.

1 Cup strawberries, pureed, per serving (measure 1 cup, then puree
in blender)
It is nice to put berry puree through a sieve or a nut milk bag for
best results though you can skip this step if you want.

Make the banana ice cream in advance. Keep the Juicer parts and the
bowl very cold. Return the ice cream to the freezer as soon as it is
made. Allow ice cream to harden for 1-2 hours.

Cover the bottom of a salad plate with the strawberry puree. Place
2 or 3 small scoops of banana ice cream on the puree. Garnish with
a strawberry half and a sprig of mint and enjoy!

Note: if you must, puree can be sweetened with a bit of maple
sugar or stevia or agave.
Note: other berries will work as well, just be sure to strain out
any seeds.
Note: use a small ice cream scoop or large melon baller, to scrape
ice cream into a compact curl.
Note: Carob sauce can be drizzled over all.

Banana Pudding

This is a simple and easy to prepare dessert that was created to be
a little fancier and more 'special' than just peeling and eating a
banana. To turn it into a toothsome fruit leather add enough juice
to make it thin enough to pour, then dehydrate on teflex sheets. If
you are using this as baby food, eliminate the vanilla and cinnamon.

2 ripe bananas
2 Tablespoons apple juice
1/4-teaspoon vanilla or ½ of a vanilla bean
1-teaspoon lemon juice
dash cinnamon (to taste)
Blend. Chill. Serves 2.
Variation: add whole raspberries or blueberries to pudding.
The Terminator Salad
By Frederic Patenaude
1 small head of cauliflower, shredded
1 avocado, mashed
15 sun-dried, black olives, pitted and chopped
1 red pepper, diced small
1/2 lemon, juice of
1/4 cup chopped parsley
1 clove garlic
Instructions:
You can shred the cauliflower in your food processor, or by hand. Then mix with the other ingredients. This is a filling salad.


Raw Cheesecake From Sexy Bitches Like it Raw

Soak 2 ½ cups raw organic cashews 1-4 hours.
Grind Walnuts
Grease pie pan with coconut oil
Add a pinch of cinnamon to the ground walnuts and ½ teaspoon of sea salt and agave to taste.
Press the ground walnuts into a pie pan
Blend the soaked cashews after draining. Then set them out so they ferment a little. Add the juice of a fresh squeezed lemon to the cashews.
Add a cup of coconut oil to the cashews and ½ cup of agave, pinch of sea salt. Stir it all together and pour it in the crust. Refrigerate it for at least an hour or overnight.

Free Recipe!Light Vanilla Coconut Ice Creme2 cups almonds3 cups water½ cup coconut oil1 oz. Irish moss by weight or 1/4 cup, packed, after soaking 3-8 hours and rinsing well1 cup agave nectar¼ tsp. vanilla powder2 tsp. vanilla extract1/4 tsp. Himalayan salt crystals Blend the almonds with water to make a thick almond cream. Strain the mixture through The *AMAZING* Nut Milk Bag Blend 1 cup almond milk with Irish Moss until very smooth. Add the remaining ingredients and blend until smooth. Pour into a freezable container and let freeze overnight. Let thaw about 5 minutes before serving.recipe by Elaina Love


What's all this about
IRISH MOSS?

What Gelatin is to "Jell-O", Raw Irish Moss is to Pudding, Cream Pie, Meringue, Whipped Cream, Salad Dressing, Smoothies, Sauces, anything you could want a stable-liquid form for! While gelatin is an animal-derived protein, Irish Moss contains a polysaccharide (a natural form of sugar) which, when thoroughly blended, also disperses throughout a liquid to create a semi-solid structure. In fact, the carageenan found in Irish Moss is used by the mainstream food industry to make jellies, ice creams, dressings and other foods! In addition to its functional benefits, Raw Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C.

Healing benefits of Raw Irish Moss are abundant. As a soothing aid to all mucous membranes, Irish Moss eases such digestive ailments as gastritis, dyspepsia, nausea, heartburn, indigestion, constipation, and peptic and duodenal ulcers. Irish Moss also has antibacterial, antiviral, and anticoagulant activities. Used topically, Irish Moss helps to soothe skin conditions such as eczema, psoriasis, dermatitis, sunburn, and chapped skin.
So next time you want to make something light, creamy and lofty without adding extra coconut oil or fat, try Irish Moss!

by Stephanie Suzanne Brendle, RD

For the ultimate chocolate experience try this Carob Silk recipe by Storm....

1 cup raw mac nuts
water of two young coconuts
1 cup water
1 super ripe banana
4 dates
3 tablespoons honey or 2 tablespoons agave
1 heaping teaspoon of raw carob powder
dash of olive oil
pinch of salt

Blend up the mac nuts to a fine powder. Add all the rest of the ingredients and blend until thoroughly liquefied.

Enjoy with ice and a straw!

Serves 4

Holy Mole with Faux Frijoles: by freshtopia.net
Serves 2-4 Mole sauce
1C fresh tomato
1/3C olive oil
1/4C onion
1/4C raw pepitas (pumpkin seeds)
1/4C raw almonds
1 clove garlic
3 large dates
3-4 sun-dried tomato pieces
1 small dried pepper or ground chili powder to taste
1T raw cocoa powder, or carob if ya like
2t fresh oregano
1t ground cinnamon
1/2t ground cloves
Smoked salt and black pepper
Faux Frijoles:
1C sunflower seeds
1C zucchini, diced
1/4C red bell pepper, diced
1/4C sweet onion, diced
1t cumin
Salt and black pepper
Cherry tomatoes and fresh oregano for garnish
Soak dates, sun-dried tomatoes, sunflower seeds and dried pepper if using, in about 1 1/2C warm water for at least 1 hour. De-stem and remove seeds from dried pepper. Reserve soak water and add all mole ingredients to blender and blend well, adding soak water as necessary to thin. Mix drained sunflower seeds with diced veggies and seasonings. Top with sauce and garnish with tomatoes and oregano.
Caramaca-Chocolate SuperCandy: by Freshtopia.net
makes 8-16 bars
Walnut crust layer:
1 1/2C walnuts
1/2C dates, chopped
1t vanilla
Dash of sea salt
Caramaca layer:
1/4C carob (un-roasted)
1/4C maca powder
3/4C agave syrup or honey
2T cold-pressed flax oil
1t cinnamon
1/2t sea salt
Power chocolate layer:
1 1/2C raw chocolate powder
1/2C coconut butter (not oil!)or substitute your favorite nut butter
3/4C agave syrup
1-2T He Shou Wu (add more if you like!)
1t vanilla
Dash of sea salt
Blend all crust layer ingredients in food processor until cohesive, but still chunky. Press into bottom of small loaf pan. In a small bowl, whisk all caramaca ingredients together until a saucy consistency is reached. Pour caramaca over walnut layer and place in freezer while making the chocolate layer. In cleaned food processor, blend all chocolate layer ingredients until a nice fudgy consistency is reached. Press chocolate evenly over the caramaca layer and return pan to the freezer for about 1 hour to firm. Cut into squares or bars and enjoy
BLENDED SALAD
By Frederic Patenaude
2 tomatoes, roughly chopped (about 2 cups)
1 cucumber, peeled and diced (about 1 cup)
1/2 lemon, juice of
2 cups lettuce
1 cup spinach
2 green onion
1/4 cup parsley
3 stalks of celery
1 small avocado
1 tsp. agave nectar (optional)
2 Tbs. dulse flakes
1 sheet of nori, shredded
1 Tbs. paprika (optional)

Directions:
Blend the tomatoes first, until they turn liquid. Then add in the lemon
juice, greens, and avocado, pushing with the celery stalks, until the entire
mixture is blended. Flavor with dulse flakes, nori flakes, and/or paprika.

BURRITO WITH WALNUT PÂTÉ
By Frederic Patenaude
½ cup walnuts
½ lemon, juice of
1 tsp. chili powder (organic)
2 Tsb. chopped onion
1 red bell pepper, diced
1/3 cup sun-dried tomatoes, soaked and diced

Directions:
Mix all of the ingredients in your food processor. First, liquefy the walnuts and lemon juice, then add the other ingredients, and keep on mixing in your food processor, but without blending. Serve inside lettuce or cabbage leaves as “burritos.”
Tiffany Hillman
Phoenix, AR
tiffanyr@iglide.net

Pistachio Hummus
Serves 4

Tahini
1 cup of sesame seeds
3 – 4 cloves of garlic
2 tablespoons of olive oil
Juice of 1 lemon
1 cup of water

1 cup of sprouted pistachio
Nama Shoyu or Himalayan Sea Salt to taste

Garnish
Paprika
Sun dried olives & capers
Macro greens

Place sesame seeds, garlic, olive oil and lemon juice in the Vita-Mixer. Blend on low and slowly add ½ cup of pure water, while increasing blender speed until smooth. Add more water if needed.

Once the tahini is smooth turn the Vita-Mixer back to low and slowly add pistachio. Increase speed until smooth,. adding more water if needed till desired consistency is achieved.

Options:

Add turmeric and/or cumin to taste.

Tri Color Custard
Serves 4

Custard base
3 young coconuts
2 cups of water from the young coconuts
3 dried calimyrna figs
1/3 cup of sprouted cashews or pistachios

2 mangos pealed and cut into chunks
8 strawberries
half a cup of blueberries
juice of half a lemon

Garnish
Strawberry


Place the meat of 3 young coconuts and soaked nuts of your choice in the Vita-Mix blender. Use the variable speed setting of your Vita-Mixer. Start to blend the coconut, figs, and nuts on slow, then gradually increase the speed to high, while slowly pouring in a small amount of coconut water. Add coconut water while blending until the mixture has a smooth and thick custard or pudding–like consistency.

Divide custard base into three equal parts. Blend each base separately with one of each of the fruits: mango, strawberry, blueberries. Squeeze the juice of the lemon half into your blueberry mixture. Blend each of the fruit custard mixtures until smooth, adding coconut water as needed to achieve the right consistency.

To serve, layer the custard in a serving dish or glass. After adding the top layer, garnish with sliced strawberries.

Option: add more figs or agave nectar if you would like a sweeter taste.

Maca Milk



Maca has such a strong taste it's not always to everyone's liking, but if you've tried it before and have given up on it or after reading this week's recipe are now keen to try it, then here's a recipe that will make it much more enjoyable - even I like it!!
Ingredients
(Makes one large glass)

* 1 cup almonds
* 3 cups water
* 1 level Tablespoon of maca powder
* 2 Medjool dates OR 2 Tablespoons light agave nectar
Directions

1) Place almonds and water in a blender and blend on high speed until nuts are completely broken and almond milk is created.

2) Strain the almond milk through a fine sieve or nut milk bag into a bowl or jug. Save pulp for a dessert recipe, for dehydrating into almond flour, or compost.

3) Rinse blender and add back in the strained nut milk.

4) Add the maca powder and your chosen sweetener and blend.

5) Taste test for sweetness and add more maca or dates or agave if required.

6) When you have your perfect blend, write it down, pour it out, sip slowly ~ and prepare to feel the "maca magic"!
RAW COACH'S TOP TIPS:

* This is a drink that's a great post breakfast drink or snack or one for late evening when it's too late to eat.

New Raw Chocolate Recipes
You're going to love these! Kristens raw

Green Smoothie Au Chocolat
Yield 3-4 cups

1-2 cups water
1 1/2 cups spinach, packed
3 medium bananas, peeled
2 tablespoons organic raw chocolate powder
1/8 teaspoon cinnamon

Blend and enjoy as you take in all of those powerful antioxidants. For more great recipes and to follow along with my Raw lifestyle, visit my blog at www.KristensRaw.blogspot.com


Easy Chocolate Coconut Sauce
Yield 1 3/4 cups

1 cup raw light agave
1/2 cup raw (virgin) coconut oil
1/3 cup raw chocolate powder
1 3/4 teaspoon coconut extract

Blend all of the ingredients together. Enjoy this decadent sauce drizzled over fresh fruit or vegetables, raw ice cream, or as a delicious addition to your smoothies. For my favorite organic raw chocolate powder, visit www.KristensRaw.com/store
The banana bread today was incredible - a Monarch speciality ;) The ‘bread’ was made with a mixture of pulp left over from juicing veggies – mainly carrot pulp, food processed together with bananas and ground flax, then with pecan pieces and sultanas stirred in. The cream cheese is absolutely exceptional – a mix of avocados, dulse, lemon juice and dates – WOW…I’d recommend just making THAT on it’s own – it’s totally amazing…This is just such a cool meal, as it ‘recycles’ the pulp from the juicing and is so yummy and quick to make and filling too – packed with magic and no powders or anything – just ‘real’ foods ;) It may not perhaps look as aesthetically charming as banana breads of your past, yet it’s sure to hit the spot in terms of taste and fulfillment…yummmmmm… ;)


Terilynn

The Legally Raw Bar
NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed

CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.

2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.

3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.

4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.

5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.

6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.

7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.

8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.
Yield: 15-20 candy pieces

*not a raw product
POSTED BY TERI

FROM KAREN KNOWLER-
Halva has always been a healthier sweet choice but commerically tends to be made with non-raw ingredients. This recipe gives you the best of both worlds: Delicious and 100% raw.

NB: This is a very sweet and filling treat, not something you can eat in any great quantity, but it's great for satisfying a very sweet tooth.
Ingredients

* 1 cup raw tahini (Rejuvenative Foods or Living Tree Community are good brands)
* 1 cup raisins (nothing added, organic)
* Small piece of vanilla bean
Directions

1) Simply process all ingredients together in a blender or food processor (or use a strong hand blender) to create a thick, lump-free mass that you can shape as you desire. If the mixture is a little too dry, you can always add a small amount of water to get it going again.

2) When you're happy with it, shape into squares or roll into balls.

3) Eat as a snack - great for kids of course! ·
RAW COACH'S TOP TIPS:

* For a different flavour add some raw carob powder or chocoloate power to the mixture. Also try adding other "chopped" items like pistachio, goji berries, coconut or anything else you fancy adding in there.

* These will last if you keep them in an airtight container in the fridge for a few days.

JUDY'S "JUST LIKE PUMPKIN" PIE
this is most amazing

2 C almonds, soaked
1 C walnuts or pecans, soaked
1 C unsweetened shredded coconut
20 dates, soaked overnight
2 C cashews, soaked overnight, and drained
2 large sweet potatoes, peeled and diced.
3 t pumpkin pie spice
drizzle agave nectar

CRUST
• Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, and process until ground fine and dough-like
• Pat the dough into two pie plates

FILLING
• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Set mixture aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
• Dehydrate for 6 hours, then refrigerate.


Tootsie-Rawls
1 cup raw cacao powder
1/2 cup mesquite powder
1/2 cup almond butter
3/4 cup honey or agave (I used a mix of both)
2 T. fo-ti
2 heaping T. lucuma powder
1 T. Vanilla
pinch sea salt

process in food processor till well blended...will be very stiff, stir down as needed
place in bowl and knead in more lucuma (several T.) till no longer sticky.
roll in logs, wrap in paper
store in freezer
Marinated Collard Greens

MARINADE
¼ cup apple cider vinegar
¼ cup chopped sun-dried tomatoes
¼ cup chopped scallions, white parts only
1 garlic clove, minced
1 teaspoon red pepper flakes
2 teaspoon sea salt, divided
½ teaspoon black pepper
1 bunch collard greens, washed
1/8 cup olive oil

1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.

2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.

3 Using a knife, cut the through the collard cylinder, making strips. Repeat
steps two and three until you have cut all the collard leaves.

4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.

5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.

Servings: 4

Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.

Pot likker is the broth that is left in the pot after boiling greens. For this raw food recipe, the pot likker is the marinade. ;)

Did you know?
Hanging a fresh collard leaf over your door will ward off evil spirits.

Have a headache? Place a collard leaf placed on your forehead.

Collard greens are packed with vitamin A, vitamin C, folate and calcium. In addition, they contain potassium, vitamin B2 and vitamin B6, vitamin E, protein, omega-3 fatty acids and iron.
POSTED BY TERI
Pumpkin Pudding

(click on image to enlarge)
Serves 8
This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.
Ingredients
· ½ medium pumpkin, peeled and cut into chunks
· ¾ cup water
· ½ cup coconut water
· ½ cup orange juice
· ⅓ cup agave
· ½ cup walnuts
· 1 tablespoon coconut oil
· 2 teaspoons cinamon
· ¼ teaspoon nutmeg
· ½ teaspoon allspice
· 1 tablespoon golden flax seeds, ground
Preparation
Mix all ingredients in a blender until smooth.
Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.
Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.
Lemon Poppy Seed Cake
From our good friend and raw gourmet chef from Medford, Oregon, Josephine Lee. Heremail: WyJozU2@aol.com


So Lemony and the frosting so creamy!

Cake
1 1/2 c ground/grated jicama
1 Granny Smith apple pealed & ground
2 c. almonds soaked/dehydrated ground fine
4 T golden flax ground fine
1/4 c agave
1 tsp vanilla
lemon juice and zest of 1 lemon
1/2 c poppy seeds.

Mix all Ingredients and form in any shape you want; I made a 5 1/2 inch rounddish lined with saran wrap.

Then topped the first layer with Frosting

Then topped the 2nd layer/round. Flip out and place on a plate and frost the whole cake (top & sides)


Frosting: ****THIS IS SO LIKE 'Costco' white frosting!

1 c OMEGA NUTRITION coconut oil (it does not smell/taste coconuty) The one I used is just like Crisco!

Beat/Whip this with beaters! From my SAD baking days!

Add 1/4 c agave juice of 1/2 lemon IF YOU LIKE MORE LEMON DO juice of 1 and or zest.

Whip again.

Spread quickly as it starts to melt a little.

Sprinkle Poppy Seeds on sides or designs if you make a different shape.
Top with Lemon zest curls or slices.

Place in Ref for an hour or so. Serve at room temperature!
This recipe is in the current Purely Delicious Magazine and is on the RAW 2008 Calendar Cover !
Wilted Kale Salad with a Creamy Chipotle Dressing from rawchef.com
Serves 4-6
For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds
For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice
*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
· Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
· Add the tomatoes and hemp seeds to the bowl and mix in by hand.
· Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.

Banana-Nut Bread from Matt Monarch
2 cups vegetable juice pulp (preferably at least half of it carrot pulp)
8 tbsp ground flax or chia
¾ cup chopped walnuts
¾ cup raisins
5 bananas

Mix together the veggie juice pulp and bananas in a food processor. Add in the ground flax or chia and let the food processor run until the seeds are completely mixed in.
Transfer the mixture to a bowl with the walnuts and raisins and mix them in thoroughly by hand. Shape into a loaf. For major yumminess, top with ‘Cream Cheese’ (see below).
Cream Cheese
Flesh of three avocadoes
9 dates
juice of 1 or 2 lemons
big handful of dulse

Blend the ingredients in a blender. Serve on top of banana-nut bread, or just eat on its own ;)

Meltaway Peppermint Patties

Have outrageously healthy and delicious fudge in less than 30 minutes!
Mint layer:

3 cups dry, raw shredded coconut
1/3 cup honey or maple syrup
½ tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup honey or maple syrup
1/8 cup organic cocoa powder or raw carob powder
(add until mixture reaches desired color)
½ tsp. vanilla extract
a smidgen of cayenne pepper
1/8 tsp. Celtic Sea Salt

Blend the first 3 cups of coconut in a dry blender on low speed with
the lid off. Use a spatula to keep things moving until the mixture
becomes the consistency of butter. Make sure you do not blend so long
that you separate all the oil from the coconut. This step is tricky,
and takes a good blender like a Vita-Mix. If you don't have a Vita-
Mix, you can still blend, although you may need to separate the
coconut into 2 batches.

Remove the coconut and put in a mixing bowl. Add the sweetener and
mint extract. Use a spatula to mix well. Set aside.

Blend the coconut for the chocolate layer. Mix the coconut in a bowl
by hand with the rest of the ingredients.

Separate the chocolate mixture into two halves. Take one half, and
press it into the bottom of a 4" square baking dish or other
container. Put it in the freezer for 5 minutes until it is solid.
Remove your dish from the freezer and add all of the mint layer.
Place in the freezer again for a couple minutes.

Add the second half of the chocolate mixture to the top of the mint
layer. Freeze again until solid or refrigerate.
Pop the meltaways out of the container by twisting or pry out with a
spatula. Place on a cutting board, and cut your meltaways into the
desired shape using a sharp, thin knife.
Cashew Curry Pate

Posted on http://abracadabraw.com/Recipes.php

2 cups cashews, soaked 4 hours in 4 cups of cold, filtered and fresh water
3 carrots, chopped
2 Tbs olive oil
2 Tbs flax oil
1 Tbs yellow curry powder
3 garlic cloves
2 tsp sea salt
1/2 tsp cayenne

1. Drain cashews, rinse with cold, filtered and fresh water, and drain well again. Set aside.

2. Put the chopped carrots in food processor and by using the "S" blade, process until very fine texture.

3. Add the remaining ingredients and process. If needed, use a rubber spatula and go around the food processor vessel to take any extra mixture. Process again, until you reach a smooth texture.

4. Serve with crudites. Can be used to stuff celery stalk, cherry tomatoes, small sweet bell peppers. Excellent as a spread in wraps.
Here's a happy halloween recipe for you.. This will fill you up before you go out, so it will bolster your resolve to not eat any factory-made candy: Jinjee at the garden diet

four tablespoons raw almond butter
one teaspoon raw carob powder
one tablespoon raw almonds ground to flour consistency in food processor
one tablespoon raw honey
one dash of unrefined sea salt
one handful of fresh pumpkin seeds
top with a handful of fresh pomegranate seeds
mix in a bowl and eat with a spoon!

As another treat, seed a pomegranate and freeze the seeds! Eat them frozen - yummy! Or sprinkle the frozen seeds on top of the recipe above!
Freshtopian Analog Nog:
1 cup water
1/3 cup soaked cashews
1 tspn nutritional yeast
3/4 tspn vanilla extract
dash cinnamon +
dash mace
4 tspn agave nectar
1 tspn coconut butter
pinch salt
Blend, blend, blend in your most powerful blender. Once the nog is smooth, you may want to strain the remaining cashew nibs out with a fine strainer or cheese cloth. After straining, I recomend adding it back to the blender for one last pummeling before serving.
Makes 4 1-cup servings
Perfect Taco Wraps
Makes 6-8 tacos

Pepita filling:
1C fresh tomato, chopped
1/2C pumpkin seeds (pepitas), soaked
1/4C yellow bell pepper diced
1/4C sun-dried tomatoes, soaked
1 small chipotle (smoked) pepper, soaked or 1/2t chile powder
1/4 - 1/2 C soak water from tomatoes and chipotle pepper
Small clove garlic, minced
2T shallot
1T cumin
1t coriander
Salt (we used smoked salt) and pepper to taste
Romaine lettuce leaves for “shells”

Add all ingredients except the pepitas and bell pepper to a food processor and blend into a smooth sauce, adding soak water to achieve thick, saucy consistency. Add pepitas and bell pepper and process to coarse, meaty texture.

Mango salsa:
1/2C mango, diced
1/2C tomato, diced
1/4C fresh cilantro, minced
1Tshallot, minced
Juice of 1 lime
1t jalapeno, minced (optional)
Sea salt to taste

Sour Cream:
1/2C Cashews, soaked
2T apple cider vinegar
1t agave syrup
Teeny clove garlic
Juice of 1 lemon
Sea salt to taste

Blend, blend, blend the lot in your food processor ’til smooth, add filtered water as necessary to get creamy consistency.

From Freshtopia.net
Chrissy's Goddess Chips

2 bunches kale, broken into large pieces by hand

Dressing:

3/4 c sesame tahini
1/4 c nama shoyu
1/2 c apple cider vinegar
1/2 c water ~ more if needed
2 scallion
1 clove garlic
1 lemon, juiced
1/4 t. sea salt
1/4 c fresh parsley

Place kale in a large mixing bowl. Combine all ingredients in a
blender and blend until smooth to get a thick consistency. You may
have to add more water. Pour over kale and mix thoroughly with your
hands to coat the kale. You want this mixture to be really glued onto
the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen,
and dehydrate for 10 or so hours (varies; I do it overnight) @ 110
degrees. You'll need to use two trays or more (I make tons at a
time). Rotate kale and/or flip and totally dehydrate until crispy!!!

They almost taste CHEEZEY from the tahini!
Fresh Paella Recipe:

Saffron Dressing:
Whisk together,
Lg pinch saffron soaked in
2T lemon juice for 20 minutes or more
2T olive oil
1t agave syrup or honey
dash sea salt

Marinated Mushrooms:
1/2C oyster or other mushrooms marinated in
1/2C water
1/4C rice-wine vinegar (apple cider would work too)
2T nama shoyu or soy sauce
1T dulse flakes
1t paprika

Paella “Rice”:
1 1/2C turnip, chopped
1/3C pine nuts
1/4C bell pepper
2T onion
1t garlic
2 sm. tomatoes, chopped
1/2C fresh peas
1/4C parsley
1/4C sun-dried tomatoes soaked well, chopped

Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency. Stir in tomatoes, peas, parsley and saffron dressing. Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.
Enjoy!

www.freshtopia.net

RECIPE: Green Sunflower CRACKERS
These 100% raw living food dehydrated crackers provided a large serving of alkalizing green veggies, can be eaten anywhere, and are, of course, delicious.Ingredients:1 cup sunflower seeds1 cup pumpkin seeds1 cup golden flax seeds3 large bunches of chard/kale/collards2 onions2 Tbsp herbs (basil, oregano)1 tsp Celtic sea salt1 Tbsp chili flakes2 cups water1/2 cup extra virgin olive oilProcedure:Grind golden flax and sesame seeds into dry meal in a blender /coffee grinder or grain mill. Blend the rest of the ingredients in a food processor and fold in meal. Let sit for at least 30 min. Spread out onto teflex sheets about 1/4" thick and score with dough knife or rubber spatula to desired size crackers.Dehydrate for 12 hours at 110F then flip and dehydrate another 12 hours without teflex.

Cranberry-Raisin Essene Bread
Soft wheat berries were my first.
Hard wheat berries are more for the yeast breads.
Oat groats are not really in the same league.
Rye never entered the picture.
Like my husband, once the Durum wheat’s distant Egyptian relative sprouted into me life, there were no others.

Essene the grain at the end of the tunnel and its name was Kamut.
I’m certain I’m committing a bit of blasphemy.
Casually, chatting on the subject of an ingredient used in the Bible’s Essene Bread. If I am, I beg the powers that be… please forgive.

But really, how can you blame me? It was a close race.
Both grains are economical, easily sprout and work well in Essene Bread. But my Kamut is one high protein, vitamin E, magnesium, zinc-packed grain.

Kamut has a much richer and buttery flavor than the sweet wheat berries, which could explain it’s somewhat higher fatty acid content. Oh well, I ramble.

Not that wheat berry is the re-bound boyfriend. It has qualities that make it appealing in its own right. For instance, sprouting wheat berries increases its vitamin C content by 400 percent- not too shabby. Low in calories – works for me. And wheat berries did grind to flour (in my coffee grinder) a bit better than my dear Kamut, which left me with a grainier texture compared to wheat’s fine quality.

No matter which grain you prefer, it’s all good.

Back in the biblical day the sprouted-grain breads were probably baked on hot rocks under the blazing sun. Now, depending on where you live, the sun could be an option, but I’d try a dehydrator first and see how you like that.

There are many good versions of Essene breads on the internet, with the most basic recipe having only one ingredient, sprouted grain.

Adapted from Mother Earth News

Essene Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms sticky dough.

2 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

3 Dehydrate at 110 degrees for 4 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

Alternatively, you can form into small loaves, no more than 1 ½ inches thick. The dehydrating time should be increased by a few hours.


I didn’t have much success with making loaves. The outside was perfect but the inside fermented a bit before completely drying but It had a sour dough taste to it.
You would think the dry Colorado air would help a girl out, but I guess you have to live in the deserts of Nevada to get some love.
Once you are comfortable with the basic recipe, you can add ingredients to suit your fancy.

Herb Essene Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
2 tablespoon olive oil
2 tablespoon Herb Blend*
1 teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.

2 Place dough in a large bowl and add almond flour, olive oil, herb blend and sea salt. Combine well.

3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

* Herb Blend
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon caraway seed

Combine seasonings in a coffee grinder and grind until fine.

Pizza Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup soaked Sun-dried tomatoes
½ cup sliced Kalamata olives
½ garlic clove, minced
2 tablespoons olive oil
½ teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough. Remove from processor and place in a large bowl.

2 Add sun-dried tomatoes, garlic and olive to processor. Briefly process to make a thick paste.**
3 Place dough in a large bowl and add almond flour, sun-dried tomato paste, olives and sea salt. Combine well.

4 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

5 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

**You may also add the ingredients to the dough without processing into a paste. The paste option produces a tomato-red colored bread.

Raisin Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup soaked golden raisins
½ cup soaked Thompson raisins
¼ cup agave nectar
¼ teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.

2 Place dough in a large bowl and add almond flour, raisins, agave nectar and sea salt. Combine well.

3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

5 Serve with honey butter (recipe below).

Cranberry-Raisin Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup fresh cranberries
½ cup soaked raisins
¼ cup agave nectar
¼ teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.

2 Place dough in a large bowl and add almond flour, cranberries, raisins, agave nectar and sea salt. Combine well.

3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

5 Serve with honey butter.

Honey Butter
1 tablespoon soft coconut butter
1 tablespoon honey

In small bowl, combine coconut butter and honey.

Final notes: Please keep in mind, the more wet ingredients you add to the basic bread recipe the longer it will take to dehydrate. Also, other factors come into play. The type of dehydrate you have, where you live, your preferences, etc. Use your best judgment on determining the tastes and textures of your bread.

John wrote me last month and asked if I could work on a bread for his family. Essence breads had been in the back of my mind for awhile, but his request jump-started the process. Many thanks to John.

Essene you later!

Greek Portobello Pizza

12 mini portobello mushrooms caps, stems removed
2 T olive oil
1 t sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced

SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice
2 T water
1 T nutritional yeast
2 t sea salt

Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.

Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.


Raw Gingerbread Men



It all began with a desire to replace my son's "healthy" (organic, no junk) gingerbread men with truly healthy ones just a couple of days ago. As my mind kicked in to try and figure out how this could be possible and with a little search on the web for traditional gingerbread men recipes, Luke and are were soon equipped with all we needed and raring to go to see what we could create. Fast forward to multiple Gingerbread Men all dehydrated and ready to be gobbled up: Success!

NB: This recipe doesn't have to be dehydrated to taste good or hold itself together, but for the crunch factor, yes, absolutely.
Ingredients
Makes 9 small Men.

* 1 cup of golden flax (linseed)
* 1 cup pecans
* 3 teaspoons powdered ginger
* 2 Tablespoons of dark agave syrup
* 1/8 cup of pure water
Directions

1) Mill the flax seed and pecans together into a fine flour. (This is best done in the Vita-Mix dry jug, or by using a coffee mill; a food processor won't get it fine enough on its own).

2) Pour the "flour" - saving just a little back for step 3 - into a food processor adding the remaining ingredients. Process until a dark sticky ball is created.

3) Remove the ball from the processor and lay it out on a flat surface ready for rolling out. This is where you may need to use the flour you held back from step 2 as it might stick to the surface or rolling pin! So lightly coat the board you are rolling on or the mixture itself in a fine dusting of flour and then roll out into a flat dough.

4) Using gingerbread men-shaped cookie cutters, cut out your men and either leave plain or decorate, according to your preference. Once finished, you can either eat as a "fresh" version which will be juicy and slightly chewy, or you can move to step 5 where you'll need a dehydrator...

5) Lay your men out on your dehydrator tray. No protective sheeting is required as the mixture isn't runny. Depending on how crunchy you want your men (!), dehydrate anything from a few hours to 24 hours. The full 24 hours at 100 degrees F will give you crunchy men, so long as they are no more than 5mm thick when they go in to dry.


By following this recipe you'll have gingerbread men ready to go in just minutes if you opt for the fresh version. As this is my first conscious foray into making creative raw food for kids, next time around as I tweak the recipe I'll be experimenting with raisin "buttons", chocolate "icing" and goji berry clothing!

PECAN PIE BARS

3/4 C pecans, soaked 8 hours
3/4 C almonds, soaked 8 hours
1 C pitted dates, soaked 4 hours

• Drain the pecans and almonds, and save the soak water to add to soups or smoothies.
• Drain the dates, and reserve the soak water .
• In a food processor, combine all ingredients and process smooth (or to taste). From time to time, push mix down the sides of the food processor with a spatula. (Add a little date soak water, if necessary, to keep the processor running – I did not need to).
• Take about a 1-inch ball of the dough, roll it into a log, and flatten it into a bar shape on a teflex/paraflex dehydrator sheet on a dehydrator tray. (Dampen fingers in date soak water to keep dough from sticking and make forming bars easier).
• Repeat with the rest of the dough.
• Dehydrate at 140 degrees for 1 hour.
• Remove tray from dehydrator. Place a dehydrator screen over the bars, and place another dehydrator tray over the screen. Flip the tray assembly and remove the top tray. Carefully peel off the teflex sheet, and return the bars to the dehydrator.
• Lower the temperature to 100 degrees and continue to dehydrate until the bars are firm (approximately 6-8 hours in an Excalibur)

I am really loving nut pate, not getting tire of it. Here's the
recipe I use: From Dakini rawgoddess forum

1 1/2 cup raw pecans (soaked is always best)
1/2 cup dates (about 4)
1 clove garlic (adds a strong taste for me, sometimes I leave it out)
1/8 cup lemon juice
1/8 cup olive oil
1/2 bunch fresh cilantro
1/2 tsp sea salt.

Blend in food processor till smooth. I make small pate balls to add
to either my salad, wrap them in large lettuce leaves and top with
sprouts & goodies) or if I'm eating out, to my restaurant salad. So good.
Creamy Garden Dill Dip:

1 1/2C raw cashews, soaked
1/2C fresh dill
1/4+C olive oil
2T fresh oregano
1T white miso
1t fennel pollen or crushed fennel seeds
1 clove garlic
Sea salt and fresh-ground black pepper to taste
Filtered water as needed

Soak the cashews at least 2 hours, until soft. Peel the garlic clove, clean and de-stem the herbs, reserving some for garnish. Add everything to blender or food-processor and blend until smooth and creamy, adding filtered water as needed to achieve desired consistency. Garnish with remaining herbs.

Valya’s Borentynko Latest Egg Nog
1 young (Thai) coconut, meat and water
2 ripe bananas
¼ tsp ground nutmeg
Blend the ingredients and enjoy 4 cups of this yummy dessert

Chocolate Mole
½ c chocolate powder
1 c coconut
¼ coconut oil
1/3 c agave
1 tsp maca
¾ t cayenne
2 t spirulina
½ t cinnamon
Mix all ingredients and roll into balls. Freeze.

STRAWBERRY SAUCE
3 pint-size baskets strawberries, cleaned and stems removed
1/4 c agave nectar
1/4 t sea salt

Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results.

Once marinated, the juice from strawberries will be in the bowl.

In a blender puree 2 pints of the strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill.

CRUST
2 c almonds, soaked overnight
1 c Medjool dates, soaked for 1 hour
1/2 t organic vanilla extract
1/4 t sea salt

In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan.

FILLING
3 c cashews, soaked for 1 hour
juice of 1 lemon
2/3 c agave nectar
1/4 c water
2 t organic vanilla extract
1/4 t sea salt

Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.

Pour into crust and put in freezer for a couple of hours to chill.

To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with sauce, immediately.
CORN TORTILLAS
4 c fresh corn kernels, from sweet corn on the cob
1 yellow bell pepper, chopped
1 c golden flax seeds, finely ground
1 t sea salt

Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.

Take a spoon and spread the corn mixture on theteflex-lined dehydrator trays in tortillas circles. Make the tortillas as big or as small as you want. I usually make them about 5-inch around.

Dehydrate at 110 degrees for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas. Dehydrate for another 3 hours until tortilla is completely dry on both sides but still pliable.

NOTE:
I also use this recipe for tostadas. I just leave the tortillas in the dehydrator until they have the crispiness of tostadas (about 6-8 hours).
Apple Torte from Nomi Shannon
Crust:
1 cup almonds , soaked 8-10 hours (or walnuts or pecans)
3/4 cup dates
pinch of sea salt
water
Grind almonds to a chunky meal in your new food processor, add salt and dates and process until they are finely ground and the crust holds together. Add a bit of water if necessary. Press into pizza pan or similar.
Filling:
5-6 apples use 2-3 varieties, cored cut in chunks
1 cup dates
1/2 cup raisins
1 teaspoon cinnamon
1/2 teaspoon vanilla or a piece of vanilla bean
2 tablespoons ground psyllium husk or flax seed

Best texture is achieived by pushing apples dates and raisins through a juicer with a blank screen (Green Star, Champion juicers) or use a heavy duty blender (Ktec, Vita Mix) for a chunky version use your new food processor. Add cinnamon and psyllium at end and mix in thoroughly. Immediately pour over crust. Refrigerate.

Salsa Finta & Almond Polpetta
From Issue 4 of News From The Kitchen
Click ‘more’ for recipe and pictures…

Serves 4
Salsa Finta
1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
¼c water
- Blend all ingredients in a high-speed blender.
Almond Polpetta
1c almonds, soaked
2T nutritional yeast
½t salt
2t lemon juice
¼c salsa finta
3T fresh, chopped parsley
1T Italian herbs
¼c onion
- Grind the almonds to crumbs, in a food processor.
- Add remaining ingredients and process again until thoroughly mixed.
To serve
Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:
4 medium courgette
¼c olive oil
2t salt
- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.
- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.
Over the decades, I have noted that salad is absolutely the least favored item on any Thanksgiving or Christmas table. There seems to be far too many highly flavored items to dally with anything as common or as simple as a salad in any form. This can be changed with the following simple recipe.

(Following this recipe there are several traditional holiday recipes you might want to try for Thanksgiving or Christmas, they are all from my book The Raw Gourmet)


First course Endive Salad
Ingredients:
Baby Greens
Endive
Soft cheeze (recipe follows)
Candied pecans (recipe follows)
1 very ripe pear per every 2-3 people
Nomi's Signature Salad Dressing (recipe follows)

Soft Cheeze
This recipe is adapted from my eBook Raw Food Celebrations.
Best made 1-2 days beforehand.

¾ cup water
½ cup macadamia nuts, soaked for 2 hours
½ cup cashews, soaked for 2 hours
¼ cup pine nuts, soaked for 2 hours
2 ½ teaspoons nutritional yeast (optional because not raw
but adds a great cheesy flavor)
1 teaspoon sea salt or nama shoyu to taste
The juice from one lemon

Blend all ingredients until smooth.
Refrigerate, cheeze will thicken.
Makes about 2 cups cheeze. There are 16 tablespoons in a cup so if you are using one tablespoonful per serving this will serve 32 people.


Candied pecans
You could actually buy these. Or a few days before the big event, soak some pecans in maple syrup, or agave, or other sweetener that you may have, then dehydrate, or at least do not serve dripping wet.

Nomi's signature salad dressing

This is the recipe I always use at home. I usually use flax seed oil, but it is also good with olive oil. It is a big favorite.
4 servings but you can get away with using this for 8 for a light coating on the greens.
4 Tablespoons flax oil or olive oil
2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may be used instead)
1/2 teaspoon maple syrup (Best with maple, but other sweetener can be used)
Pinch of sea salt, or a drop of Nama shoyu

Whisk. Drizzle over salad. Make at the last minute, as it will break down if you make it in advance.
On salad plates, place a small amount of baby greens (except on your plate, pile it high, if you can, use a dinner size plate for yourself). On top of the greens, place 4 pieces of endive at right angles to one another on each plate, in the shape of a cross, or X. (Use more if you would like-but be sparing, this is a light appetizer.)
Put a large dollop (1 scant tablespoon) of soft cheeze in the curve of each piece of endive-centering them nicely pays off in the aesthetics of it. Optional: Sprinkle lightly with mild paprika. Or if your family likes fresh nutmeg, then a tiny sprinkle of that.
Thinly slice (sprinkle with lemon juice if there is much of a wait between preparation and dinner) very ripe pear and place a slice between each of the endive pieces, for a total of 4 (or more) slices.
Drop 3-4 candied pecans strategically or artistically onto the salad.
Just prior to serving, lightly drizzle salad dressing on each salad. (This can be done very effectively once the plates have actually been placed at the table)
The tartness of the cheeze, the bitterness of the endive, and the sweetness of the pear, candied nuts and dressing make a flavorful and sophisticated combination.
Soup
Not everyone offers soup at a big holiday gathering, but if your family does, I recommend either the Mushroom soup, served warmed, or a carrot soup. Both can be made earlier in the day and kept cold.
Mushroom Soup
Soup/Gravy/Sauce
This rich and thick soup has a heavenly mushroom flavor. A great special recipe for the holidays. As soup, because it is so rich 1/2 cup is a large enough serving. For warm soup or gravy, heat over low heat, or a double boiler until warm (not hot) to the touch. Use the tastiest mushrooms you can find, crimini work very well and shitake's have proven health benefits.

The trick is to use a very small serving bowl or cup for this soup. If a large meal follows, the amount of fat in this soup (2 tablespoons per serving) will not contribute to comfort or good health. If you'd like a zingier soup, add 1 teaspoon chopped onion.

1/4 cup almond butter
1 1/2 cups cut up mushrooms (cut in quarters)-or more, to taste
a large pinch of sea salt or 1 1/2 teaspoons of Nama Shoyu
1/2 cup water
4 tablespoons finely chopped mushrooms

Place first 4 ingredients in blender. Blend until smooth. Pour into a serving bowl. Top with chopped mushrooms. Yield 1 Cup, which is 2 servings. Make and eat the same day.
Carrot/Asparagus Soup
Soup/Dressing/Sauce
This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and the tahini gives it a smooth quality. Do not use the woody ends of the asparagus, chop only the most tender part, about 2" from the end. Option: warm soup in the top of a double boiler or on very low heat just until warm to the touch. For extra zip, stir in 1/2 teaspoon wasabi powder.
1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or a few drops of nama shoyu
dulse flakes

In a blender, blend first five ingredients into a smooth consistency. Taste and adjust flavors. Pour into serving bowl and top with Dulse flakes. Yields approximately 1 1/2 cups. Serves 2.

OR., the simplest carrot soup of all:

Traditional Raw Carrot Soup
Soup/Dressing
An old standby in raw cuisine, carrot soup is nourishing and easy to make. Even if you do not own a juicer, you can buy fresh made carrot juice at a juice bar and at many health food stores. This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your family's taste. I have never heated this soup, but I suppose that it would work for those who must have their soup warmed. Be careful to keep it at or below the temperature of a Jacuzzi bath. Two variations of this soup follow.
1 cup carrot or mixed carrot and vegetable juice
1/2 - 1 avocado
cumin, to taste
dash of sea salt
dash of lemon juice
optional: garlic or shallot to taste
Cut up avocado. Place carrot juice in blender. Add avocado and blend to desired thickness. Add cumin, salt and lemon juice to taste. Blend. Pour over sprouts and chopped veggies in bowl. Serves 1.
Alternative: Eliminate cumin and add 2 teaspoons grated ginger root. (for spice lovers use both cumin and ginger).
Variation: For a nutritious Seaweed Carrot Soup: Double the recipe and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or sunflower sprouts, blend. Serves 2.

Cranberry Sauce
When the Pilgrims landed 386 years ago on the shores of Massachusetts, one of the few native crops that they found was the cranberry. Every Thanksgiving and Christmas just about everyone in the US serves some sort of cranberry sauce, often out of a can.
Wash one pound of fresh cranberries very well, place in food processor or blender along with one peeled, seeded orange and about 4 soaked dates. Blend until berries are very well broken up. Taste for sweetness and add more orange and dates if needed.

Dessert
I brought applesauce pie (recipe from my book) to Thanksgiving last year. On three occasions, my sister tried to "warm it up" in the oven. Not once did I say that is a raw pie. I just quietly said, the pie does not need warming (three times). On her third try, she guessed that it was raw. They loved it. This pie is so dense, it could be your meal. If you don't fancy Apple Pie then Yam pie is also a winner, you could use pumpkin in its place.
(You can freeze the Yam pie, but not the Apple pie.)
The Apple torte recipe I sent you in the last newsletter is a variation of this applesauce pie recipe.

'The Best' Applesauce Pie
This pie rivals the most infamous cooked apple pie. Unofficial random tests have proven that the traditional omnivore's palate can not even detect that this is a raw pie. Rich and sweet and aromatic with cinnamon, this is another recipe to offer your skeptical friends. They will never know what hit them.
If you like a tart pie with firm apples, the best choice is Granny Smith apples. For a sweeter pie with softer apples, Fuji, Jonathan gold or Macintosh all work well. I usually use 2 or 3 types of apples for this pie, to keep the flavor uniform each time I make it. I have an almond crust here, but walnuts or pecans work as well. This pie will serve at least twice as many people as a cooked pie the same size as it is very dense. For portion control, it would probably be best if you sliced and served it yourself.
The filling is best made in a strong blender such as the Vita Mix or the K-tec HP3. Instructions below are from my book and assume you don't have this type of blender but that you have a juicer and a food processor.
Basic Almond Date Crust
This crust is a variation on a theme as its ingredients can be increased or decreased according to needs, also sunflower seeds can be added to it, or raisins in place of some or all of the dates. As long as you have a crust that will hold together as a knife slices through it and doesn't become soggy from the filling it holds-you have succeeded.
1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates (see note)
1 tablespoon water
1/2 teaspoon vanilla (optional)
Dash of cinnamon (optional)
Soak almonds 8-12 hours After soaking, put nuts briefly (30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or dry them off with a towel. In a food processor, process nuts until evenly ground. Add dates and process until finely ground. Add water, vanilla, and cinnamon while processing. The crust must appear slightly damp and be holding together, a small amount of additional water may be necessary to achieve this effect. Immediately press into pie plate. (At this point you could dehydrate if for awhile but this step is not necessary.)

Note: Date pieces can be found at some health food stores, they are less expensive than whole dates. If you are unable to find them, measure 1 1/2 cups of chopped dates.
Filling
10-12 apples (peeled, and cored), cut in chunks (actually I don't peel them)
2 cups dates, pitted (medjool are the best)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons psyllium husk powder (find at most health food stores, thicken the pie)
Put apples, dates and raisins through a Champion or a Green Life juicer, using a blank screen. This should yield at least 6 cups of applesauce mixture, if it doesn't, add more apples and put through the juicer again. For smoothest results, then place the mixture in a food processor and process until very smooth. Add cinnamon, process until mixed in. Gradually sprinkle in psyllium, process until mixed in thoroughly. Immediately pour into pie shell. Cover and refrigerate.
If you do not own a heavy duty juicer, you can get similar results with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

Sweet Potato Pie (Yam pie)
If you are wondering what recipe to prepare for friends that have not yet been introduced to raw food, wonder no more! This delicious pie is difficult to distinguish from its cooked cousin. This pie freezes very well also. Let it thaw in the refrigerator.
Yams are preferable for this pie because they are a bit sweeter than sweet potatoes. Try to find Garnet or Jewel yams at your organic market, they are a deep orange color and make up an excellent pie. This is a plan ahead recipe that calls for soaking the almonds for the crust.

Crust
Prepare the same crust as for apple pie, above
Filling
6 small yams (peeled), cut up
3/4 cup dates (soak whole dates for 20 minutes, pit and coarsely chop)
1/4 cup raisins (soak for 20 minutes, reserve soak water)
1/2 cup pine nuts (soak for 5-10 minutes, rinse)
1/8 teaspoon Chinese 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon garam masala or cloves or additional 5 spice powder
1/2 teaspoon vanilla
2 tablespoons psyllium husk powder

If you own a K-tec blender or a Vita mix blender it can all be processed in it, or,
using a blank screen, put yams through a Champion or Green Life juicer, alternating with dates, raisins and pine nuts. It should amount to at least 4 cups, if not, add more yams and put it all through the juicer again. Place the mixture in a food processor. Process thoroughly. Add Chinese 5 spice powder, garam masala and vanilla. Be patient with processing, the smoother the better. After 5-6 minutes if the mixture is not very smooth add a small amount of raisin soak water, so it will process to a smooth puree. Gradually add psyllium, while the processor is running. Pour into crust immediately. Keep refrigerated. Delicious served with a dollop of one of the nut fluffs.

Note; if you do not have a heavy-duty juicer you can achieve similar results using a heavy-duty blender.
Note: do not add extra liquid unless you have to, it is important that the pie hold together, so it can't be too wet.
Alternative: For more intense flavor, soak fruit in the juice of 1 orange. Add 1 teaspoon orange zest to yam mixture. Increase spices to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, 1/8 teaspoon garam masala (same), pinch of clove, 1 teaspoon vanilla, pinch of sea salt.

Fluff Topping
Cashews have a natural sweetness, which in combination with dates is delectable. Soaked cashews grind up into a very smooth fluffy mixture. It is a delightful taste to use in place of whipped cream or yogurt, and most agree that it truly tastes better. Cashew fluff is also used as a base for several other recipes. Most cashews are not raw.
If using almonds, they don't quite give up their mealy texture, no matter how much you blend, but they make a tasty topping and are the most nutritious nut.
For best results, peel the almonds. This is more trouble and not necessarily recommended for most recipes calling for almonds, but it does make a difference in the fluff recipe. How to peel almonds: Soak 10-12 hours. Rinse. Pour very hot water over them (the equivalent of hot tap water), allow almonds to soak in the hot water for up to one minute, rinse with cool water. The skins should slip off. Another alternative is to use almonds that have soaked for several days in the refrigerator, with daily water changes. The skins can be peeled off without the use of hot water after a few days.

1 cup of cashews, almonds or filberts soaked 10-12 hours, drained and rinsed.
4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve soak water.
1/2 teaspoon vanilla (optional) or ½ a vanilla bean

Place nuts in blender. Grind, gradually adding date water until it is of 'whipped cream' consistency. Add dates one at a time. Blend until smooth and creamy. Refrigerate. Keeps well for up to a week. Yields 2 cups.

Notes:
Medjool dates are the best, but Khadrawi or Honey dates work well also.
Adding vanilla to the fluff gives it even more of a 'whipped cream' flavor.
If you are unable to soak the nuts and dates 8-12 hours, soak them for at least 4 hours to achieve best results.

Any terms or names of food that you are not familiar with are listed in the back of my book, The Raw Gourmet in the glossary.
"Sprout Manifesto Salad"
by Tera and Amy
Ingredients:
2 cups sunflower sprouts
1/2 cup lentil sprouts
1 cup pea shoots
2 cups alfalfa sprouts
2 cups mung bean sprouts
and any other crunchy sprouts you could possibly care for!
Dressing:
1 ripe mango blended with a little water!
Winter Cabbage Wraps with Garlic-Ginger Dip



Raw cabbage? Not necessarily my idea of fun - or at least it wasn't until I tried this recipe! Cabbage doesn't always "feel" right in summer, but at this time of year when lettuce loses some appeal, this is the perfect replacement.

I invite you to suspend disbelief long enough to make this and eat it... you'll be very glad you did!
Ingredients

For the wraps:
* White cabbage leaves
* Avocado
* Tomatoes
* Black pitted olives
* Coriander (cilantro)


For the dip: * Olive oil
* Water
* Lemon juice
* Lime juice (optional)
* Coriander (cilantro)
* Garlic
* Fresh ginger
Directions

To make the wraps:

1) Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side.

2) Pile on slices of fresh tomato, pieces of black pitted olives and top with a generous amount of fresh coriander.

To make the dip:

1) Pour a small amount (about 3 tablespoons) of olive oil into a small bowl.
2) Add the juice of half a lemon, and, if you have one, the juice of a lime. 3) Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped.
4) Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled.
5) Serve the dip in a tiny dipping bowl and your cabbage wraps laid open or secured with a cocktail stick. Prepare for true winter decadence : )

Use this dip to give an oriental twist to the cabbage wraps.
RAW COACH'S TOP TIPS:

* Don't like avocado or don't want to use it? Nothing to stop you using a raw pate or cheese in your wraps!
The Daily Raw’s Recipe for Choccie Cupcakes!

1 cup walnuts, unsoaked
5 Medjool dates, unsoaked, pitted
1/8 cup unsweetened cocoa powder
1 teaspoon coconut oil, liquid form
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon sea salt

Process walnut and dates in a food processor until mixture sticks together.
Add sea salt, vanilla extract and almond extract.
Roll small eight balls out of the mixture and place each one in 1 ¼-inch baking cups.
Mold the sides of the baking cups around the balls and form into a cupcake shape.
COCONUT ICING
1 cup coconut pulp
½ cup agave nectar
¼ cup coconut water
½ teaspoon vanilla extract
dash of sea salt


PINK ICING
1 tablespoon coconut icing
¼ teaspoon beet juice


LIGHT GREEN ICING
1 tablespoon coconut icing
¼ teaspoon liquid chlorophyll

CHOCOLATE ICING
1 tablespoon coconut icing
½ teaspoon unsweetened cocoa powder
¼ teaspoon maple syrup
¼ tablespoon unsweetened coconut flakes, for garnish
1. Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency. Add vanilla extract and sea salt.
2 . In three small bowls, place 1 tablespoon each of the coconut icing.
3. In the first bowl add the beet juice and mix until the icing turns pink. In the second bowl, add the chlorophyll to the icing and mix until the icing turn light green. In the third bowl, add the cocoa powder and maple syrup to the icing, stir until it turns a dark brown.
4. Pour the remaining coconut icing in a glass bowl and cover with plastic wrap.
5. Frost the cupcakes with the coconut icing





SALAD WITH TAHINI DRESSING
by Frederic Patenaude
Dressing
1 pint (about 2 cups) of cherry tomatoes (or 2 medium sized tomatoes)
1 cup of blueberries (optional)
3 Tbs. Tahini (may be replaced by almond butter)
1 Tbs. balsamic vinegar (or lemon juice)
1 cup of fresh dill, cilantro or parsley (or 1 Tbs. dried dill)

Directions:
Blend all ingredients together until smooth.

Salad
3-4 cups or more of mixed baby greens
2-3 green onions, chopped
1 cucumber or 1 tomato, diced
1 cup blueberries (optional. Do not use if you put blueberries
in dressing)

Directions:
Toss all salad ingredients together and add as much dressing as desired.
Mock Turkey Dinner with All the Fixings
Mock Turkey:
6 cups of walnuts
5 stalks of celery
2 lg. carrots
1 med. yellow onion
2 cloves of garlic
1/4 cup flaxseed oil
1/4 cup dry sage
2 Tbs. thyme
2 Tbs. rosemary
1/2 cup fresh parsley
1/4 cup of miso and 2 tsp. sea salt
1 Tbs. poultry seasoning (optional)
1 Avocado
1.) In a food processor or in a champion juicer - homogenize walnuts, miso, flaxseed oil. Place in a separate bowl.
2.) In a food processor chop celery and add to bowl. Chop carrots in a food processor and add to bowl. Chop onion in a food processor and add to bowl.
3.) Add chopped garlic, sage, thyme, rosemary, chopped parsley, and poultry seasoning.
4.) Add mashed avocado and mix everything together by hand. Mold onto a nice platter and garnish with rosemary and thyme sprigs.
Mock Mashed Potatoes:
1 head of cauliflower
3 cups of macadamia nuts
Salt and pepper to taste
1.) Place all the ingredients in a food processor and blend. Add salt and pepper to taste.
6 sweet potatoes (yams)
1/2 cup raw honey
1/2 cup coconut butter
1.) Soak sweet potatoes overnight. Pour off water.
2.) Place all ingredients in a Vita Mixer with as little water as possible and blend into a cream.
3.) Spread in a rectangular 2" deep Pyrex dish.
Whipped Topping:
2 cups macadamia nuts
10 dates
2 Tbs. vanilla extract
2 tsp. ginger powder 2
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cardamom
A pinch of cloves and allspice
1.) Blend in a Vita Mixer with as little water as possible to make a cream.
2.) Spread on the top of the sweet potatoes.
Sugar and Spice Cole Slaw:
1 Lg. head of green cabbage
5 carrots
5 stalks of celery
1 med. red onion
1/2 cup raisins
1 pear
1 cup of walnuts
2 tsp. celery seed
1 Tbs. cardamom
1.) Shred the cabbage and put in a bowl.
2.) Chop carrots in a food processor add to the bowl.
3.) Chop celery in a food processor add to the bowl.
4.) Chop onion in a food processor add to the bowl.
5.) Mix the additional ingredients together.
Dressing:
1 cup of Tahini
2 cups of apple cider
10 soaked apricots
1 whole lemon
Dash of salt
1.) Blend all the ingredients in a VitaMix.
2.) Add to Slaw and mix.
Apple-Butternut Squash Soup:
10 apples
1 Lg. butternut squash
2 oranges
1 lemon
1 med. red onion
3 cups of almond mylk
1 1/2 cups of pumpkin seeds
Bunch of Parsley
1/4 cup dried tarragon
2 tsp. cloves
Pinch of salt
Pinch of cayenne
1. Blend cored apples, butternut squash, oranges, lemon, and almond mylk in a Vita Mixer.
2. Add pumpkin seeds, chopped parsley, chopped onions, tarragon, powdered cloves, salt and cayenne to taste.
An easy soup that is delicious and satisfying.
Holiday Favorites by Jenny Cornbleet
The holidays are a time of celebration, and a big part of that is enjoying comforting, familiar foods. Wouldn’t it be great to enjoy our favorite dishes without the unwanted pounds and fatigue that usually go along with them? Here are some holiday favorites that will be on my table this season.

Holiday Nog
2 cups Almond Cream (see below)
1/3 cup raw macadamia nuts
2 tablespoons date paste (see note)
1 teaspoon maple syrup or agave nectar
1 teaspoon flax oil
1 teaspoon vanilla extract
1/4 teaspoon fresh ground nutmeg, plus additional for garnish
1 frozen banana, thawed 5 minutes and broken in two or three pieces
Place 1 cup of the Almond Cream, the macadamia nuts, and the date paste in a Vita-Mix or high speed blender and process until smooth. Add the maple syrup, flax oil, vanilla extract, and nutmeg and blend. Add the remaining Almond Cream and the banana and blend again until smooth. Serve immediately, sprinkled with additional nutmeg.
Note: To make date paste, place 1/3 cup water and 1 cup soaked pitted dates in a food processor and process until smooth. Yield: 1 cup. Stored in a sealed container in the refrigerator, date paste will keep for 2 weeks. Makes 4 servings.
*Thank you to Cherie Soria for this recipe.
Almond Cream
1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed (about 1 1/2 cups after soaking)
2 cups water
2 tablespoons date paste
1/2 teaspoon vanilla extract
Place the almonds, 1 1/2 cups of the water, the date paste, and the vanilla extract in a blender and process until smooth. Add the remaining 1/2 cup water and blend again. To separate the “cream” from the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or a mesh bag. Serve at room temperature or chilled. Stored in a sealed container in the refrigerator, Almond Cream will keep for five days. Makes 2 cups.
Almond Stuffing
2 cups almonds, soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking)
1 apple, cored and chopped
2 cloves garlic, crushed
1/2 yellow onion, chopped
4 stalks celery, diced
2 tablespoons ground golden flax seeds
1 tablespoon olive oil
2 teaspoons tamari
1/2 teaspoon sea salt
2 tablespoons poultry seasoning
Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for five days. Makes 4 servings.
Cranberry Orange Relish
2 cups fresh cranberries
1/2 cup raw cane sugar or date paste (see note)
2 teaspoons orange zest
1 orange, peeled and sectioned
1 teaspoon grated ginger
1 teaspoon ground psyllium, optional (for a firmer relish)
Place the cranberries, raw cane sugar, orange zest, orange segments, and ginger in a food processor and process until the mixture is chopped but still has some texture. Add the ground psyllium, if using, and process to incorporate. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Cranberry Orange Relish will keep for up to two weeks. Makes 2 cups.
Note: Rapadura is a popular brand of raw cane sugar. It is made by dehydrating sugar cane juice at low temperatures.
Pumpkin Pie
Crust
2 1/2 cups pecans, unsoaked
1/4 teaspoon sea salt
1/4 cup raisins, soaked
2 tablespoons raw cane sugar (see note)
1/2 teaspoon cinnamon
Filling
1 3/4 cup water
2 carrots, chopped (about 1 1/2 cups)
1 avocado, mashed (about 1/2 cup)
1/2 cup raw cane sugar (see note)
1/4 cup maple syrup or agave nectar
1/4 teaspoon sea salt
2 teaspoons lemon juice
2 teaspoons pumpkin pie spice
1 tablespoon agar flakes
To make the crust, place all the ingredients in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.
To make the filling, place 1 cup of water in a small saucepan and add the agar. Bring to a boil, stirring occasionally with a whisk, and simmer for 2 minutes. Turn off the heat and allow the dissolved agar mixture to cool.
Place the carrots, raw cane sugar, maple syrup, sea salt, lemon juice, pumpkin pie spice, and remaining 3/4 cup water in a Vita-Mix or high-speed blender and process until smooth. Add the avocado and the agar mixture and process until smooth. Pour the filling into the crust. Chill the pie for at least 2 hours before serving. Covered with plastic wrap, Mock Pumpkin Pie will keep for five days. Makes one 9-inch pie.
Note: Rapadura is a popular brand of raw cane sugar. It is made by dehydrating sugar cane juice at low temperatures.

Cacao Pistachio Florentine & Mint Ice Cream Sandwich by Russell James
Posted: 15 Nov 2007 04:51 PM CST
From issue 5 of News From The Kitchen
Click ‘more’ for recipe and pictures…

Ice Cream
2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves
- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.
- Blend all ingredients in a high-speed blender until smooth.
- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.
Florentines
1/2c cashews
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts, roughly chopped
- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.
- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.
- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.
Before Serving
- Remove the ice cream and Florentines from the freezer 1 - 2 hours before serving.
- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.
- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.
· The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.

Autumn Drink
Ingredients

* 6 large carrots, juiced
* 2 inch-long piece of burdock root, juiced
* 1½ inch-long piece of ginger root, juiced
* ¼ cup fresh cranberries, juiced
* 2 tablespoons cacao nibs
* dash cinnamon
* sprinkle nutmeg
* sprinkle ground cloves
* sprinkle cayenne
* 1 tablespoon extra virgin coconut oil
* seeds of 1/2 a vanilla bean
* 1 tablespoon raw cacao powder, (optional)

Preparation

Juice carrots, burdock and ginger roots, with cranberries if desired. Pour into blender. Blend in cacao (nibs or powder or both, as desired), spices, coconut oil, and vanilla seeds.* *(To get the vanilla seeds out of the vanilla bean, cut vertically down the bean, gently fold outwards, and scrape tiny little black seeds out with the tip of a grapefruit spoon or a butter knife.) Adjust to taste. Take your shoes and socks off, go outside and deeply breathe some fresh air for a minute, drink up and hum a happy tune!

Nut Nog Recipe
1 cup soaked almonds
1/4 cup pine nuts
2 1/2 cup water

Blend the nuts and the water, strain the pulp and use for something else.

2 - 3 frozen bananas cut in chunks
4 - 5 medium dates
1/2 tsp nutmeg
1/2 tsp ground cloves
1 tsp vanilla
2 tsp flax oil
pinch of sea salt

Blend all ingredients, including milk.
Mock Turkey Dinner with All the Fixings
Mock Turkey:
6 cups of walnuts
5 stalks of celery
2 lg. carrots
1 med. yellow onion
2 cloves of garlic
1/4 cup flaxseed oil
1/4 cup dry sage
2 Tbs. thyme
2 Tbs. rosemary
1/2 cup fresh parsley
1/4 cup of miso and 2 tsp. sea salt
1 Tbs. poultry seasoning (optional)
1 Avocado
1.) In a food processor or in a champion juicer - homogenize walnuts, miso, flaxseed oil. Place in a separate bowl.
2.) In a food processor chop celery and add to bowl. Chop carrots in a food processor and add to bowl. Chop onion in a food processor and add to bowl.
3.) Add chopped garlic, sage, thyme, rosemary, chopped parsley, and poultry seasoning.
4.) Add mashed avocado and mix everything together by hand. Mold onto a nice platter and garnish with rosemary and thyme sprigs.
Mock Mashed Potatoes:
1 head of cauliflower
3 cups of macadamia nuts
Salt and pepper to taste
1.) Place all the ingredients in a food processor and blend. Add salt and pepper to taste.
6 sweet potatoes (yams)
1/2 cup raw honey
1/2 cup coconut butter
1.) Soak sweet potatoes overnight. Pour off water.
2.) Place all ingredients in a Vita Mixer with as little water as possible and blend into a cream.
3.) Spread in a rectangular 2" deep Pyrex dish.
Whipped Topping:
2 cups macadamia nuts
10 dates
2 Tbs. vanilla extract
2 tsp. ginger powder 2
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cardamom
A pinch of cloves and allspice
1.) Blend in a Vita Mixer with as little water as possible to make a cream.
2.) Spread on the top of the sweet potatoes.
Sugar and Spice Cole Slaw:
1 Lg. head of green cabbage
5 carrots
5 stalks of celery
1 med. red onion
1/2 cup raisins
1 pear
1 cup of walnuts
2 tsp. celery seed
1 Tbs. cardamom
1.) Shred the cabbage and put in a bowl.
2.) Chop carrots in a food processor add to the bowl.
3.) Chop celery in a food processor add to the bowl.
4.) Chop onion in a food processor add to the bowl.
5.) Mix the additional ingredients together.
Dressing:
1 cup of Tahini
2 cups of apple cider
10 soaked apricots
1 whole lemon
Dash of salt
1.) Blend all the ingredients in a VitaMix.
2.) Add to Slaw and mix.
Apple-Butternut Squash Soup:
10 apples
1 Lg. butternut squash
2 oranges
1 lemon
1 med. red onion
3 cups of almond mylk
1 1/2 cups of pumpkin seeds
Bunch of Parsley
1/4 cup dried tarragon
2 tsp. cloves
Pinch of salt
Pinch of cayenne
1. Blend cored apples, butternut squash, oranges, lemon, and almond mylk in a Vita Mixer.
2. Add pumpkin seeds, chopped parsley, chopped onions, tarragon, powdered cloves, salt and cayenne to taste.
An easy soup that is delicious and satisfying.

Chewy Mango Cookies



I've had quite a week of kitchen experimentation and in my bid to create more kid-friendly recipes, I think I've hit upon another winner. I defy anyone not to love these very sweet very chewy cookies.

They are tip-top-tastic indeed!
Ingredients

* 8 slices of sundried mango pre-soaked for at least 30 minutes
* 2 medium size fresh mangoes
* 1 cup almonds
* 1/2 vanilla pod
* Pinch of Celtic Sea Salt OR Himalayan Crystal Salt
* 3/4 cup of dried and powdered coconut
Directions

1) Pop your almonds into your food processor or nut mill first and grind to a fine powder.

2) Add in the rest of the ingredients and process until everything is thoroughly mixed in.

3) Using a large spoon "dollop" the mixture onto a dehydrator sheet so that each cookie measures approximately 3" in diameter and stands no more than 1cm tall. NB: They will be hard to sculpt to perfection so don't worry so much about appearance... the taste will more than make up for it!

4) Dehydrate at 110 deg F for about 12 hours, flipping all cookies when their bases peel away easily from the sheet.

5) Consistency-test at various stages to find what degree of chewy-ness works for you!
RAW COACH'S TOP TIPS:

* You can substitute almonds for cashews if you prefer.

* Make sure your mangoes are as ripe and sweet as possible.
Cauliflower Couscous
(From Gone Raw)

(click on image to enlarge)

Serves 3 to 4

Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book
Ingredients

* 2 heads cauliflower, finely ground
* ½ cup fresh lemon juice
* 1 cup olive oil
* 1 tablespoon plus 1 teaspoon blac pepper
* ¾ teaspoon sea salt
* 1 bunch fresh parsley leaves
* 1 bunch fresh mint leaves
* 1 bunch fresh cilantro leaves
* 13 ounces jar pitted Greek olives

Preparation

In a large mixing bowl, combine all of the ingredients and mix thoroghly. Enjoy!

Raw Cacao Mousse: from Living Tree Community
1 oz soaked Irish Moss
1 cup water
4 cups almond milk
1 cup date paste
1 cup agave nectar
Royal Himalayan Pink Crystal salt
Vanilla
1 cup raw cacao powder
3 TB lecithin
1 cup coconut butter
Blend Irish Moss with water until well broken down. Add the rest of the ingredients except for the lecithin and coconut butter. Blend until well incorporated, then add slowly the butter and lecithin. Keep blending until the mixture is totally smooth. Pour into individual cups and set in freezer for about an hour or until the middle feels slightly firm to the touch. Top with your favorite berries (we love cherries or raspberries), cacao nibs or Meringue. This recipe makes about a dozen servings.

Israeli Salad
by Master Raw Food Chef Dorit of Los Angeles
(available in the book Celebrating Our Raw Nature on Amazon.com)
Serves 5-6
4 cucumbers, diced
24-5 large tomatoes diced
1 red bell pepper, diced
2 radishes, diced really fine
1/2 cup Living Tree Black Olives , pits removed and diced
2 Tablespoons Living Tree Alive Olive Oil
1 lemon, juiced
1 tablespoon scallions, diced
1/4 teaspoon garlic, diced
1/4 tsp ginger, diced
Pinch of cayenne pepper
When chopping the cucumbers and tomatoes, be sure to keep the seeds and juice and include that in the cups.
Place all the ingredients in a large salad bowl and mix well. Allow this to sit for about 30 minutes before serving. (Can place in the refrigerator for the full 30 minutes if desired)
Holiday Fruit Cake Created by Jackie Graff
Sprout Raw Food

Makes two cakes

2 cups pecans, soaked, drained, and dehydrated for 12 hours
2 cups walnuts, soaked, drained, and dehydrated for 12 hours
2 cups almonds, soaked and drained, and dehydrated for 12 hours
1 teaspoon salt
1/2 pound medjool dates, with seeds removed, soaked for 1/2 hour and
drained.
1 teaspoon vanilla powder
1/4 cup raw honey
1/4 cup flax seeds, finely ground
1 cup dried mango, cut into small pieces
1 cup dried papaya, cut into small pieces
1 cup dried pineapple, cut into small pieces
1 cup dried apricots, cut into small pieces
1 cup raisins
2 tablespoons orange zest
2 cups freshly grated coconut

1. Place half of the almonds into a food processor and process until finely ground.

2. Place one half of the pecans and walnuts, with dates, vanilla, salt, and orange zest, in a food processor and process until finely ground.

3. Add in the flax seed, process well.

4. Add honey, and process until the mixture is well blended and place in a bowl.

5. Chop the other half of the pecans, walnuts, and almonds, coarsely, add to the bowl.

6. Add the chopped dried fruit and grated coconut to the bowl, mixing well using your hands.

7. Form into 2 one-inch thick cakes.

8. Decorate the top with pecan halves, wrap in plastic wrap and refrigerate. Place in a decorative tin.