Tuesday, May 31, 2011

Tropical Cheesecake Recipe

Tropical Cheesecake Recipe http://rawlivingfoods.typepad.com/1/2010/12/tropical-cheese.html

Contributed by Mitzie & H D Boyles
Source: The Sunny Raw Kitchen

2 cups of pecans, soaked and dried (or dehydrated)
12 soft dates
1 dash of salt
Sprinkle of ground cinnamon

Process the ingredients in a food processor until they are crumbly and will hold together. Press the crust mixture into the bottom of a spring form pan and set aside. If you don’t have a spring form pan, you can use one of the margasrine tubs and line it with saran wrap.

3 cups cashews soaked for a few hours
1/2 cup-3/4 cup honey or agave
1/2 cup lemon juice
2/3 cup coconut oil (warmed up in a dehydrator or in a bowl of warm water)
2” piece of vanilla bean (or 1 tsp pure vanilla)
1/4 cup of water (or maybe a little more)

Whipped Cream
From a Strawberry Cheesecake recipe that RawGuru posted on the Sunfood Nutrition Raw Food Lifestyle Forum

1 cup young coconut meat (chopped)
3tbs. raw cashews or mac nuts (soaked for 8-10 hrs.)
5 dates or 1 tbs honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
Drop of vanilla extract

Blend until smooth

Strawberry Sauce
1 bag of strawberries
1/4 cup of agave or honey

Blend until smooth

Irish Moss:http://www.rawbayarea.com/what-is-irish-moss/

the Hazards – and Benefits – Explained

Irish moss is a type of seaweed. It grows in cold water and is used in raw food recipes for nutrition and thickening properties. Irish Moss has been used for centuries in Ireland, thought it also grows in Asia and the oceans of North America. Raw foodists love Irish Moss for its use as a thickener, so it is a great addition to a raw vegan diet. It carries no color and relatively no taste while providing a lot of fiber, protein, trace minerals and other nutrients.

When you are new to raw food, Irish Moss sounds very exciting. Because it is! However, working with Irish Moss requires several steps, and some trial and error. I worked in raw food for 3 years before I ever started experimenting with it. Therefore, I recommend Irish Moss only to those with kitchen or raw food experience. When you are feeling adventurous in the kitchen, put Irish Moss first as a food to play with.

Health Benefits:

Has a soothing effect on the mucous membranes throughout the body. It has a softening effect on the tissues and helps many respiratory problems including bronchitis and pneumonia.
Soothes the mucous membranes of the digestive tract and also has a mild laxative effect.
Contains antioxidants to help fight free radicals
Has a large array of ionic minerals. Iodine being one mineral that supports your thyroid and many problems associated with poor thyroid function including fatigue, inability to tolerate cold, slow heart rate, low metabolism, poor skin and hair, etc.
Used externally, it softens and soothes the skin. Put it on your wrinkles and any dark circles under your eyes! It also eases sunburn, chapped skin, eczema, psoriasis, and other rashes.


There have been health concerns with the food additive “carrageenan gum” which is derived from Irish moss. This additive is found in ice creams, syrups, sauces, and many commercially packaged, highly processed foods. It is not the same as consuming pure Irish moss. Yes, carrageenan gum does come from Irish moss. But carageenan is heated and concentrated Irish Moss that is then highly processed into chemical form. Carageenan has lost the nutritional value of Irish Moss and makes it a health hazard.

In Your Kitchen:

Irish moss can be used any time you want something smooth, thick or creamy. That is why it is used in many raw desserts, dips, and sauces. For example, you can use it in many more ways:

Add a smooth consistency to smoothies and juices.
Create a mousse like texture in some dessert
Create a firm texture in other desserts
Reduce the amount of oil in a salad dressing
Thicken a sauce
Reduce the amount of nuts used in a cheese.
Add a thick quality to a cooked soup stock
Create a specific texture in dishes such as “mashed ‘notatoes”

As with most foods, especially raw products, the quality and source are important. You can find Irish moss in many different forms in today’s market place: powdered, flaked and whole. It comes in purple, brown and clear colors. Our research doesn’t definitively that one type is better than the other.

When purchasing your Irish moss, it is hard to tell what is best. Irish moss grown in Ireland is very high quality. Powdered Irish moss and sand cured Irish moss probably has been processed and you should likely steer clear from it unless you are in a pinch. There is now Irish moss flakes on the market (in little purple flakes). They look very interesting, though not much is known about it’s providence. It would be certainly easier to work with than having to deal with reconstituting whole Irish Moss. My two favorite sources are: Transition Nutritionals brand Irish moss.

Getting Started with Irish Moss

Before you work with Irish Moss, you usually need to make it into a paste.

To make a paste, soak ¼ cup Irish Moss in cold water for at least 3 hours.
Then rinse your moss in cold water really, really well to get rid of all sand and rocks
Put your moss in the blender with 1 cup water
Blend on high until smooth and creamy. In your Vitamix, this might take several minutes and it will heat the gel up slightly. That is ok. Chunks of moss will fly up into your carafe. Push them down and proceed until your

moss paste is completely smooth.
Store the paste in fridge in a glass jar for up to 10 days.

Note: Soak your moss for 3 – 10 hours before making a paste. You can let the moss soak longer, but it will lose some of its gelling properties and you would have to use more paste in your specific recipe. If you don’t have time to make the paste after you soak the moss, leave it in the fridge in a jar without water for up to 3-days.

Berry Parfait

Inspired from Café Gratitude

1 ounce Irish moss paste (weight)

1 cup almond milk

Blend ingredients until Irish moss is completely broken down. Then add the following:

3 cups chopped berries

½ cup agave syrup or maple syrup

¼ teaspoon vanilla powder or 1 teaspoon vanilla extract

2 tablespoons lemon juice

½ teaspoon salt

Blend well until smooth and creamy, then add:

2 tablespoons non GMO soy-lecithin

½ cup coconut oil

Resume blending until lecithin and oil are fully incorporated. Pour into parfait glass or any other serving glass. Set in fridge for 30-45 minutes. Garnish with berries.

by Krissa Schwartz & Heather Haxo Phillips

Not a recipe but good sugar article

How Sweet Is It? What is Sugar? Sugar is a pure carbohydrate--a nutrient that supplies energy to the body. The chemical name for sugar is sucrose. Sucrose occurs naturally in every fruit and vegetable, as it is the major product of photosynthesis. For a long time, fruit and cane sugars were the most common sweeteners on our table. However, over the past 50 years, dozens of sweeteners have been developed. Many of them are very useful for helping us enjoy the sweet things in life without taking our blood sugar for a roller coaster ride. This article outlines many of the sugars available on the market today.


Refined, crystallised sugars will raise blood sugar levels. The more refined the sugar, the more it raises your blood sugar.

Rapadura is evaporated cane juice--it's also known as Sucanat. It is the least refined cane sugar available. It's just the juice extracted from the cane in a press, which has then been evaporated to dry it into granules. Rapadura has not been heated or refined, simply spun to change it into crystals. As a result, rapadura has an rough taste, heavy on the molasses but still quite sweet.

Because Rapadura is not heated, the vitamins and minerals have been retained. It also still has the natural balance of sucrose, glucose, and fructose, and contains components essential for its digestion. It is metabolized by the body more slowly than white sugar, and therefore will not affect your blood sugar levels very much at all. Rapadura is available in crystal form. But it can also be ground (in a blender or coffee grinder) to a fine powder. Thus, it's a great replacement for powdered sugar in any recipe. Rapadura can be used cup for cup as an alternative to sugar in all your raw dishes and baking.

Muscavado, Turbinado, Demarara and even "organic raw sugar" are all refined, though not as much as white sugar. They are the products of heating cane juice until crystals form, then spinning it in a centrifuge so the crystals are separated from the syrupy juice, but still have some juice coating them. The syrupy "juice" (molasses) contains vitamins and minerals, and is recommended for a healthy diet, but the crystals themselves are pretty much "empty carbs."

Once sugar cane juice has been heated and spun, the resulting sugar (Muscavado, Turbinado, Demarara, raw) is not as healthy a product as the evaporated versions. "Raw" sugar is not really raw--it has been cooked, and a lot of the minerals and vitamins are gone. Still, it's better than refined sugar because it has a little of the molasses still clinging to it.

White sugar is refined much further...the raw sugar is centrifuged again, then the crystals are dissolved, boiled, and crystallized again into white sugar and any lingering goodness has completely disappeared! All other sugars--confectioner's (also called powdered or icing sugar), castor, superfine, etc--are all refined sugar of different sizes.

It seems that brown sugar is just white sugar mixed with molasses. Some sugar is sold as "organic" raw sugar. Do not be fooled into thinking this means it's unrefined. It's grown with organic agricultural methods, then refined as usual...the juice (molasses) has been removed, and there's not really any goodness in it. Granulated refined sugars are pure sucrose and contain no nutrients beyond calories. They are a pure industrial product, and can hardly be considered a food. Some would say they're closer to a drug, which affects our bodies adversely and is very addictive. Not only do they not give anything beneficial to our bodies, they actually take away from the vitamins and minerals in what we are eating. People who get headaches from eating refined sugars usually find they have no problem with Rapadura.

When possible, use more natural sweeteners such as dates, fruit, yacon syrup and others. Read the full article - it covers all the natural sweeteners including many you probably have never heard of.http://www.rawbayarea.com/new-changes-for-the-new-year/

10 Ways to Use Left-Over Almond Pulp


- use it in raw tabbouleh to replace the traditional grains like bulgar and quinoa.

- dehydrate and grind into a flour. Use in raw cookies or biscotti.

- Eat it like oatmeal, with fruit and almond milk

- Turn it into pastry dough by adding coconut oil

- Add other soaked nuts and create a nut cheese with your favorite seasonings

- make a batch of Cinnamon Bread from Elaina's Pure Joy Kitchen

- make a recipe of Garlic Krackers from Absolutely Abeba's Krazy Krackers

- use in many of the cakes found in the book Sweet Gratitude

- use in a pate. Just blend together in a food processor with sunflower seeds, vegetable, olive oil and seasonings for a pate.

- freeze it until you are ready to use it in another recipe. Do yourself a favor and label how much pulp is in the bag - so you know how much to defrost when you have a recipe you would like to make.

Dinner Corn Chips and Salsa

serves 2 ~ $2.15 per serving

2 cups corn kernels ($1.30)
1 red bell pepper ($.50)
1 medium onion
1 jalapeno ($.05)
2 tablespoons olive oil ($.20)
1 teaspoon crushed red pepper flakes

1 tablespoon olive oil for tray

Now I know I really should get a nine tray Excalibur dehydrator. I'd make tons of these chips with it.
To make, just put all ingredients in a food processor fitted with an "S" blade and process until almost smooth. Spread out about 1/8 inch thick on lined dehydrator trays that have been liberally coated with olive oil. Dry for about two hours, then flip and peel the liner off. Dry for another several hours or overnight until dry and crispy. Break into chip sized pieces.

2 ripe red tomatoes, diced ($1.00)
2 green tomatoes, diced (or tomatillos) ($1.00)
1 medium onion, minced
1 jalapeno, minced ($.05)
4 tablespoons chopped cilantro, optional ($.10)
juice of one lime ($.50)
1 tablespoon apple cider vinegar ($.10)
1/2 teaspoon salt, or to taste

Assemble all ingredients and stir to combine. Really, it's that easy. Serve with corn chips.

Dessert Chocolate Ice Cream Cake

serves 4 ~ $1.37 per serving

bottom layer

1 avocado ($.88)
2 bananas ($.45)
2 tablespoons agave ($.20)
4 tablespoons cacao powder or cocoa powder ($.80)
1 teaspoon vanilla ($.20)
pinch salt

top layer

3 bananas
4 tablespoons almond butter ($.80)
pinch salt


1 avocado ($.88)
1 banana ($.15)
3 tablespoons cacao powder or cocoa powder ($.60)
3 tablespoons agave ($.30)
1 teaspoon vanilla ($.20)
pinch salt

chopped cashews

The always lovely Heather Pace, of Sweetly Raw, had a really cool ice cream cake contest. And I can't follow directions. That would be the short version.

See, I saw Heather's cake contest announcement, thought it was a great idea, and started throwing together ice cream ingredients. Eventually, I noticed all the entered cakes were kind of following something of a theme, so thought I'd better listen more carefully to the directions ... but by then it was too late. I ended up with a couple really delicious ice cream cakes, though, so it wasn't a loss.

Take a look at some of the proper entries here ... Heather also has an amazing ice cream cake ebook, featuring her own recipes.

For this ice cream cake, which is very simple, I made a small batch of avocado banana chocolate ice cream to start. In a food processor with an "S" blade, puree one avocado, two bananas, four tablespoons cacao powder, two tablespoons agave, a teaspoon of vanilla, and a pinch of salt. This turns into a creamy, pudding like consistency. It can be processed in an ice cream maker, or just spooned into a cake pan. I ended up using a plastic nut tub that was about 6" in diameter. See why I can't follow directions?

Pop the chocolate layer into the freezer to start firming The second layer is made of three bananas and four tablespoons almond butter, pureed in the food processor with the "S" blade. I let the first layer get fairly firm before spooning on the second layer.

Once frozen, remove from pan (or tub) and frost with the chocolate avocado frosting, which is made with one avocado, a banana, three tablespoons cacao, 3 tablespoons agave, and a pinch of salt, pureed until smooth. Top with chopped cashews, if desired.


Crunchy Almond Pulp Crusts

1/2 cup almond pulp
1/3 cup ground oat groats
2 tablespoons maple syrup
1 tablespoon ground yellow flax
1 medjool date, minced
1/2 teaspoon vanilla extract
1 tablespoon melted cacao butter
Pinch of salt

Mix all but the cacao butter in a food processor until smooth.
Add the butter and zap to combine.
Press the dough into mini tart pans with removable bottoms, lined with seran wrap (I tried it both ways and actually it was fine without the seran but if it seems a little sticky, use the wrap).
Dehydrate at 145F for 2 hours.
Lower the temperature to 115F and continue to dehydrate for 8 hours, or until you can remove the crust from the pan.
Set on the mesh screen and dehydrate another 4-6 more hours or until dry and crunchy.

Mango or Strawberry Cheesecake


1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.


2 cups chopped mango or strawberries
3/4 cup cashews
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops vanilla stevia
3 tablespoons coconut oil

Blend all but the coconut oil until smooth and creamy in a blender.
Add the oil and blend to incorporate.
Pour the filling over the crust.
Chill in the fridge or freezer until firm.

Chocolate Chip Cookies

2 cups lightly packed almond pulp*
1/2 cup ground oat groats
1/2 cup + 2 tablespoons maple syrup
1/3 cup ground yellow flax
4 tablespoons water
1 tablespoon pure vanilla extract
1/4 teaspoon himalayan salt
Cacao nibs

Combine all ingredients except the cacao nibs together in a food processor.
Briefly pulse in the nibs.
Arrange spoonfuls of dough on a teflex sheet. Dehydrate at 145F for 2 hours. Turn the temperature down to 115F and continue dehydrating for 6-10 hours depending on how soft you like the cookies on the inside.

Creamy Fruit Popsicles


Submitted By: Rev. George Malkmus

This creamy, fruity, frozen delight is sure to be a hit any hot summer day!
Print This Page

1 cup almond or rice milk (made fresh or purchased)
1 cup orange juice (fresh or frozen concentrate)
1 cup frozen raspberries
1 cup frozen strawberries
2 Tbsp honey or other sweetener
Popsicle molds and sticks


Combine all ingredients (except molds and sticks, of course) in a blender to puree.
Pour mixture into popsicle molds and insert sticks half-way into center of each. Freeze overnight.
To remove from mold, run warm water briefly over mold to help release the popsicles.

NOTE: Using the above basics, you can alter the flavors by using other frozen fruits such as blueberries, mangoes, etc.

Wednesday, December 1, 2010

Nog-like sweet drink

2c milk
2 dates
1/2 tsp maple syrup
1/2 tsp oil
1 banana
1/2 tsp vanilla
capful of rum flavoring
1 tsp of each allspice, cinnamon, cloves
Mix all in a blender

Kelp noodles

Kelp noodles must soak in order to soften up & not be so crunchy. I like to soak em in soy sauce & add a raw meat or veggies also & eat like a soup


Soaked 1 1/2 c cashews & soaked 1 c brazil nuts
3/4 c portabello mushroom
2 TB fresh white onion
2 TB dried red onion pieces
1 TB sage
1/4 c nutritional yeast
1/2 c water
1/2 TB salt
1/4 tsp garlic powder
1/4 tsp pepper
Blend all in a FOOD PROCESSOR until desired consistency & top with gravy

Mashed Potatoes

1 c (or 1 small) jicama
1/2 c cashews not soaked
1/2 tsp salt
1 tsp garlic powder
1 tsp nutritional yeast
water if needed but use tamper in blender first
blend all until desired cosistency


1/4 of a Portabello Mushroom
1 tsp Garlic powder
1 TB Soy sauce
1 TB oil
1/2 c walnuts, not soaked
Blend all in a blender adding water to desired consistency

Creamy Spicy Pasta Sauce

Hot red pepper flakes to taste
1 c Almond Flour
1/4 c Lemon juice
1 clove Garlic
1/2 tsp Salt
1 c Water
1 tsp Cumin seeds
1/2 c Parsley
2 TB oil
1/2 tsp Chili powder
1/2 tsp Cumin powder
4 TB Nutritional yeast
1/4 c Cilantro
1 tomato
Blend all in a blender

No bean hummus

1 zucchini
3 TB olive oil
1/4 tsp Garlic powder
1 tsp salt
3 TB lemon juice
1/3 c sprouted sunflower seeds
1/3 c sesame seeds
1 tsp paparika
pinch cayenne
1/4 tsp ground cumin
Mix all in a vitamix

Red Pepper Pasta Sauce

1 dehydrated red bell pepper(it must be dehydrated or it won't taste the same at all)
1/4 c olive oil
3 TB lemon juice
1 TB curry powder
1/2 tsp curry powder
optional: pinch of dry powdered mustard
Mix together in a blender or magic bullet. Add over zucchini pasta noodles

Apple Toast

1 grated apple
1 c almond flour
1/2 c ground flax
3/4 c water
pinch of salt
mix tog. by hand (add more water if needed) dehydrate in little square shapes.

Flax Cracker

1 c water
1/2c ground flax
1 TB whole flax seed
1 TB dried Kelp flakes
1 1/2 tsp basil
1/4 tsp salt
1/2 tsp garlic
Mix all together by hand & dehydrate in thick circles, flip & continue to dehydrate

Pineapple creamy fruit salad

1c Pineapple, chopped (fold into mixture at the end, don't put in blender)
3/4 c Cashews
2 TB melted coconut oil
2 TB water
1 TB Agave
Blend everything except pineapple in blender until smooth & creamy, then pour into a bowl & stir in pineapple pieces.

Chocolate Cream Pudding

1/2 c coconut meat
1/2 c milk
1/4 c cashews
2 TB agave
sprinkle of wheat germ
cocoa to taste
mix all in a blender until smooth


1/2 c Dates
1/2 of a Lemon juiced
Blend in a blender until desired consistency

Kinda-like Butterscotch Pudding/Sherbert

 If you use frozen banana & carrot then it tastes more like a sherbert.
3 Carrots
1 Banana
1/4 c Coconut meat
2 TB Lemon juice
Blend in a blender until smooth. If you add water then you can drink it.

Coconut Chocolate Macaroons

1 c Dried coconut flakes
1/4 c Almond Flour
1/4 c. cocoa powder
1/4 c Honey
2 TB melted coconut oil
pinch Salt
Mix together by hand & form into balls & store in fridge.

Soft Coconut Balls

1 1/2 c Brazil nuts
1 c Coconut meat
1 c Almond flour
1/2 c Agave
1/3 c. Cocao butter
1/4 c Maple syrup
1 capful Vanilla
1/2 tsp Salt
Mix all into blender until smooth. Chill in fridge, then form into balls & roll into shredded coconut. Store in fridge.


1c Coconut milk(canned)
8 TB Coconut oil
8 Dates
4tsp Vanilla
4 TB Lucuma powder
Mix all in a blender until smooth & creamy. Store in fridge.

French Fry Sauce/dip

1 c. Tomato
1 c. Young Coconut meat
1/4 c. Olive oil
2 TB to 1/4 c. Apple Cider Vinegar
1 TB Miso
1 tsp. Salt
Blend all in a blender until smooth
Store in fridge. Salt it on top. Use to dip french fries or tator tots into

Monday, November 1, 2010

Cinnamon & Sugar dough

1 C Almond Flour (left over almond pulp from making almond milk, dehydrated then powdered)
2 TB Agave
Cinnamon & Sugar mixed together

Mix together Almond Flour & Agave in order to form a dough. Make little dough balls & roll them into the cinnamon/sugar mixture. Put them in the fridge to firm up. Then enjoy eating them, YUM!

Wednesday, October 27, 2010

Cracker topping/dip

This is good on a Ritz-like organic cracker (which I don't know how to make raw yet)

1 C walnuts
2 TB Dulse
2 TB fresh Dill, chopped
2 TB fresh Parsley, chopped
1 garlic clove
1/4 C lemon juice
2 TB olive oil
1 tsp Sea Salt
2 celery stalks, chopped
1/2 red bell pepper, chopped
1/4 of a onion, chopped

Mix all in a food processor. Serve on some crackers (something like a Ritz cracker but choose an organic type)

Tahini Sauce

1 c Sesame Seeds, the lighter/whiter colored ones
1/2 c lemon juice
1 clove garlic
1/2 tsp Salt
1 C water
1 tsp Cumin seeds
1/2 C Parsley

Blend in blender until smooth. Use as a raw pasta sauce on zucchini noodles

Alfredo Sauce & Salad dressing, thick

1 c walnuts
1/4 c sunflower seeds
1 clove garlic
1 TB Lemon juice
3/4 c water
1/4 tsp pepper
1 tsp salt
1/2 tsp basil

Blend all in a blender until smooth. Use as a raw pasta sauce on zucchini noodles

To make a thick salad dresiing use 1 c Alfredo sauce with 2 TB LIME JUICE &  1/2 c . olive oil & blend together

Marinara Sauce

1 1/2 C Tomato
1/2 c sundried packaged tomatoes or dehydrated
1/2 C red bell pepper fresh or dehydrated (but will change the taste)
4 TB olive oil
1/2 c fresh Basil
1 tsp garlic powder
1 clove garlic
2 pieces of green onion
1 tsp soy sauce
1/2 tsp agave
pinch of salt
pepper to taste
cayenne to taste

Mix all in a blender, & use as a raw spaghetti sauce

OOPS! It's cooked! Mushroom burger

BBQ,or George Foreman a large Mushroom (you can 1st soak it in some Basalmic Vinegar if you like)
Then put it on a bun (oops! that's cooked too, maybe use a skinny bun or organic bread/hamburger bun)
You may put anything you like on it as you would a hamburger, like ketchup, mustard, mayo, tomato, lettuce,pickle, cheese (oops!again)
This is for when you really crave a cooked item & instead of going to McDonalds try this.
I had this at a friends with grated raw carrot & cilantro & it was fabulous.

Raw Oats with Honey & Almond Milk

To clean you out quickly try raw oatmeal flakes with some honey & homemade almond milk. Eat it like a cold cereal, YUM!

Tuesday, October 12, 2010

Sherbert or pudding

3 Carrots
1 Banana, frozen(if not frozen then taste changes into a pudding kinda like butterscotch)
1/4 C Coconut meat, frozen
2 TB Lemon juice
Blend together in a blender until creamy

Strawberry whip dessert

Crust=3/4 C Walnuts & 1/4 C Coconut, dried, very small thinly shredded,
Grind walnuts & coconut in a food processor until crumbly then pat into a pie pan.

Filling=2 C frozen Strawberries
 1 C Cashews
2 TB Vanilla
1/2 C Mesquite Honey (or other type)
pinch or 2 of Sea Salt
Blend in a blender until creamy then pour into crust & freeze.

Caramel Butter ice cream

1 C Soaked Cashews
1 C Coconut meat
1/2 C Water
1/2 C Agave
1 to 2 TB Cacao Butter
1 TB Vanilla Powder
1/4 tsp Salt
Mix all in a blender until smooth

Hardening Chocolate Dip

1 C Cocoa powder
1 tsp Vanilla
8 TB Coconut oil, melted
1/3 C Sugar, finely ground or powdered
2 TB Agave
Dip frozen fruit into this & watch it harden onto fruit.

Mild Nacho Cheese

1/2 tsp Onion powder
1 tsp Sea Salt
1 tsp Sugar
1 to 2 C Oats
1 1/2 to 2 1/2 C Water
3/4 C Oil
1 TB Coconut oil
1/2 C unhulled Sesame Seeds
1 jar Pimentos
1/4 C Nutritional Yeast
Mix all in a blender until smooth & creamy. Use as a dip for tortilla chips. Store in refrigerator.


1 TB Ground Flax
1/2 tsp Sea Salt
1 tsp Garlic powder
1/2 tsp Dry (powdered) Mustard
1/2 C Oil
1/4 C Water
1/2 tsp Lemon juice
Put all into a blender or Magic Bullet & blend(whip) until white & creamy. Store in refrigerator

Salad dressing

1/2 C Olive Oil
1/4 C Lime juice
Sea Salt
Mix together, store in fridge. Can add herbs of choice

Granola Cereal

1/2 C Sprouted Buckwheat
1/2 C Walnuts, chopped
3/4 C Rolled Oats
1/2 C Almond Flour (left over from making Almond milk, dried & powdered)
1 TB Brown Sugar
2 TB Honey
2 TB Oil
Pinch Sea Salt
Mix together & dehydrate overnight. Store in covered container in cupboard. Eat like a cereal with milk


2 Dates, soaked
1/2 C Oats
1/4 C Almond Flour (pulp left over from making Almond milk, dried then powdered)
1/2 Banana
Blend in Magic Bullet or Blender or mashed together

Fruity, Nut, Crunch, Cereal

1/2 C Sprouted Buckwheat
1/2 C Apple pieces, dehydrated then chopped
1/2 C Sunflower seeds, sprouted & dehydrated
1/4 C Coconut, very small shredded, dried pieces
1/2 C Cranberries, dried
Mix together & eat like a cereal with milk

Banana Maca

1 C Almond Milk
2 Frozen Bananas
1 TB Maca Powder
Blend in blender until smooth then drink

Tamarindo juice

Crack open dried Tamarindo pods to let water soak into them.
Make sure they soak in water overnight.
Peel off hard covering. Rinse softened part off of seeds so that soft part mixes into the water.
Stir then strain. Water should be a brown tea color.
Add sweetener & drink.

Jamaica/Hibiscus Cool-aid

Soak dry Jamaica/Hibiscus in warm water
When water is desired color, strain out flowers
add a sweetener, then drink

Chocolate Peanut Butter Shake

1 C Milk
1 Banana
1 TB Cocoa Powder
2 TB Almond Butter or Peanut Butter
2 TB Wheat Germ
Mix in a blender & drink

Maca Malt

1 C. Almond Milk
1/4 C Dates1/2 tsp. Vanilla Powder
1 TB. Maca Powder
1 TB Almond Butter (or peanut butter)
Pinch of Sea Salt
Blend in blender then drink

Thursday, August 19, 2010

Advocado Chocolate Pudding

1/4 C. Dates
2TB. Agave,
1/2 tsp. Vanilla
2 tsp. instant coffee, optional
1 Advocado
2 TB. Cocoa powder, organic
1/2 C. water

Blend together in majic bullet type processor/blender until smooth & creamy.

Chocolate Mint

1 C. Coconut Milk (from a can)
1/2 C. Coconut oil
1/4 C. Dates
2 TB.  Cocao, organic
1 TB. Peppermint Flavoring

Blend together in vitamix. Pour into a shallow container & put into fridge. Cut into squares when it hardens & then eat & enjoy.

Green Dip

3C. Greens (like kale, chard,spinach,orach, etc.)
1TB.Lime juice
2TB.Lemon juice
1 clove Garlic
8TB Tahini or sprouted sunflower seeds or Sesame seeds
1/4C Olive oil
pinch of Sea Salt
2TB. water if needed

Mix together in blender. Use it as a dip for indian bread or for chips etc.

Taco Meat

1/3 C. Walnuts
1/3 C Almond Pulp
1/3 C. Sprouted Sunflower Seeds
1/4 C Nutritional Yeast
1 Carrot, cut into pieces
1 Stalk of Celery, cut into pieces
1 Zucchini, peeled & cut into pieces
2 TB Oil
1 Clove Garlic
1 1/2 tsp Oregano
1/2 tsp Salt
1/4 tsp Cloves, powdered
1/4 tsp Tabasco
1 TB of each....Parsley, Cumin, Soy Sauce, Unroasted Chili Pepper powder, Lime juice, Lemon juice
 pinch Sea Salt

Combine together your choice of these ingredients
Process all in a food processor until desired consistency
 Use crumbled on a raw taco salad or in a raw lasagna or spaghetti.

Monday, July 12, 2010


Mash an avocado with some sauerkraut & some sea salt until creamy. YUM!

Chia Gel

1 TB. Chia seeds
1/2c. water
mix together & put into fridge
Use in recipes(take 1TB. Chia Gel out & add it to 1/2c. of liquid)

"You can mix seeds in water and add lime or lemon juice and sugar or apple juice to make a drink known in Mexico and Central America as "chia fresca." As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack, or grind them and mix them with flour when making muffins or other baked goods."http://www.goodhealthmd.com/health-chia.html

Chia Seeds Nutritional Value | Never Seen Anything Like It Before
Exactly What Is The Chia Seeds Nutritional Values

1- 5x the amount calcium then what milk and dairy products have.

2- All the Antioxidants your body needs to fight off free radicals that we are constantly exposed to everyday.

3- has up to 4x the amount of Iron then what green vegetables have.

4- Very rich amounts of Omega3 and also Omega 6 which decreases your chance of heart related diseases and stroke. Pretty impressive seed huh.

5- Contains high amounts of fiber.

6- Has up to 7x the amount of vitamin C then what a lot of the fruits out there have.

Did you know chia seeds can hold up to 10 times it's weight in water, this is great because this means for us all day hydration. We don't need to drink water as much for hydration purposes or energy drinks in this case. Chia seeds are also a muscle and tissue builder with the rich natural protein it contains.

Also scientific research has proven that chia seeds slows down the process of how fast our body converts carbohydrates into sugars. This is very promising news for people with diabetes.