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Raw Maple Almond Thumbprint Cookies

These have been a staple basic cookie for years now, but that last week or so we've been adding extra "fillings" and they've turned out delicious! This last Strawberry one takes on the shortbread and jelly desserts commonly found in Europe.
Basic Raw Maple Almond Cookie
3 C Almonds, blend to a flour and transfer to a mixing bowl
1/4 C Pure Maple Syrup
1/8 C Agave
1/4 tsp Sea Salt
1 tsp Vanilla
Mix well. Fill a Tablespoon with packed dough and pat it into your hand until it comes out. Turn it with the round side up, and press a 1/2 tsp. spoon into the middle of the cookie, cupping your hand around it to have a smooth indent.
Dehydrate 4-5 hours.
For the Strawberry Filling
7 frozen, thawed Strawberries
1/4 C Pure Maple Syrup
1/8 C Psyllium Husk (powder, used as a thickener. Turns things gelatinous)
Blend thawed strawberries, syrup, and Psyllium Husk until smooth.
Pour about 1/2 tsp. filling into each indent. Continue dehydrating for an hour. The filling will thicken and be dry to touch the top, but soft and sweet when bitten into. Yum.
Another great option we've loved is filling the cookies with Raw Chocolate Sauce. (Do not dehydrate with chocolate sauce, as it will just melt.)
Also great just sprinkled with Cinnamon.

Raw Christmas Punch

This red juice is perfect to serve at Christmas or Valentines..or anytime you need a punch. Try serving it in a punch bowl with floating orange slices for garnish.
2 1/2 C fresh or frozen Cranberries
2 C water
Blend on high. Strain through a nylon or however you strain your almond milk. This takes the bitterness out.
Pour into a pitcher.
1 Orange, juiced
1 Gala Apple, juiced
1 C Water
1/2 C Agave
Stir and serve

Raw Christmas Chocolate Coconut Brownies

 These are so simple and delicious. A favorite family night treat and Raw Christmas Dessert!
For the Raw Chocolate Brownie
1 C Almonds
2 C Walnuts
1 C Unsweetened Shredded Coconut
1/2 tsp Sea Salt
1/2 C Raw Cocoa Powder
1 C Medjool Dates, abt 7-8
1/2 C Agave
 Process almonds, walnuts, coconut, dates, salt and cocoa. When it is in little pieces slowly add in the agave while the machine is running. It will start to clump up, then it is done. Don't over process or it will get really oily. It will be slightly oily. Transfer dough to an 8x8, plastic wrap lined dish. Press down into dish with a big spoon.
Top with Coconut Nut Topping
1/3 C Almonds
1/3 C Walnuts
Process into a chunky powder. Transfer to a bowl.
Stir in
1/2 C Shredded Coconut 
1-2 T Agave
1 T Melted Coconut Oil
dash of cinnamon (opt.)
dash of sea salt
Spread over brownies. Chill in freezer about an hour. Take out and cut into 1x2 inch brownies.
Enjoy with a smile.:)
*For a Raw Chocolate Mint Brownie add 1 tsp Pure Peppermint Extract to Brownie mix.

Raw Stuffing and Cranberry Sauce

This is a raw version of stuffing, with a Sprouted Buckwheat base for that thicker texture, like grain. Topping it with a sweet Raw Cranberry Sauce.

Raw "Stuffing"
3 C Sprouted Buckwheat, sprout by soaking it in water 20-30 minutes. When it feels soft it's ready. Drain and add:
1 C Diced Celery
2-3 Vine Tomatoes, chopped
1 C Raisins
1/2 C Red Onion (could use white)
1 Gala Apple, chopped
1/2 C Raw Sunflower Seeds
1/4 C Raw Pumpkin Seeds
1-2 T Cilantro
1 tsp Poultry Seasoning
(you can make your own with 1/4 tsps of rosemary, thyme, sage, 1/8tsp pepper,1/8  tsp nutmeg)
1/8 tsp Black Pepper
1/4 tsp sea salt
Mix with a spoon.
It really has that stuffing flavor. To me stuffing has always been a little bland, but with the cranberry sauce I can eat bowls full!
Raw Cranberry Sauce
3 C Raw Cranberries
1  Gala Apple, chopped
3/4 C Fresh Pineapple
1 Orange, juiced
7-8 Medjool Dates, soaked if they are not soft.
Put all in blender or food processor and pulse or blend on low until everything is chopped into very fine pieces. Slightly chunky.Taste and add more dates if it has any bitterness from the cranberries.
Pour into a bowl and take spoonfuls to top the stuffing.

Raw Marinated Mushrooms

The perfect Raw Vegan Thanksgiving main dish. When I tried this out on my family, my 4 year old said, "It's Turkey Mushrooms!" The flavors are great and there is so much to chew! I was never a mushroom lover, but these changed my mind.

8 oz. Carton of Mushrooms, sliced
3 T Olive Oil
2 T Nama Shoyu
2 tsp. Spike Salt Free Gourmet Natural Seasoning (I got it at Good Earth, it has 37 different herbs)
1/2 tsp. Sea Salt

Mix oil, Nama Shoyu, Seasonings, and salt in a big bowl. Add in mushrooms and toss. Let them marinate 20-30 minutes. Then transfer to a dehydrating sheet on parchment paper. Dehydrate 60-90 minutes turning them every 10-20 min. You can dehydrate as long as you want. The longer you dehydrate, the more the flavors soak in. You may want to add more seasoning on the top of them. I would recommend at least doubling  this to serve 6 people.

Raw Peppermint and Nut Chocolate Truffles

These raw "candies" became an instant favorite for my mint-chocolate lovers. The others just loved the dark chocolate/nutty/chewy ones. It was a perfect treat for getting into the holiday mood. Something about the peppermint... :)
Basic Recipe
5 Dates, soaked in enough water to cover until soft, about an hour, or you can chop them up
1/3 C Melted Coconut Oil
3/4 C Raw Cocoa Powder
1/2 C Agave (or pure maple syrup, could do half and half)
1/8 tsp Sea Salt
Mini Muffin Cups
Blend all ingredients on high until smooth. It's okay if there are still little date pieces. Pour into mini muffin cups. I did about 10  half full, and then topped them with chopped almonds, raisins, and walnuts.
For the last 1 C of chocolate I added 1 tsp. of Alcohol free Peppermint Oil and mixed in my left over almonds and walnuts. Think Yummy Raw Peppermint Patties! You can add any varieties of fruits and nuts and they are all delish!

Raw Lasagne Rolls

A delicious blend of rich flavors come together in this dish. I have been searching for a really good marinara for zucchini pasta and had yet to make a Raw Lasagne that I really liked. This just ended up with so many flavors it became a "gourmet" dish for us.
You need:
3 Zucchini, sliced thinly into long strips
1-2 T Lemon Juice
1-2 T Olive Oil
Raw Marinara Sauce
Spinach and Walnut Pesto
Cashew "Cottage Cheese"
Almond and Walnut "Sausage"
The Zucchini:  Thinly slice zucchini setting on a plate, then combine oil and lemon in a small bowl. Dip a pastry brush into lemon mixture and lightly coat the zucchini. After lightly coated set each strip onto a dehydrating tray and begin dehydrating at 118 while you make the sauces.
Marinara Sauce: In the Blender.
1 C Sun dried Tomatoes, soak or chop small
4-5 Sun Dates (Soak or smash in 1/4-1/2 C warm water), pitted
1/4 C Olive Oil
1 small Garlic, pressed
1/4 C Lemon, Juiced
1 tsp dried Parsley
1/2 tsp. dried Oregano
1/4 tsp Sea Salt
Blend all, including date water until smooth. Add more water if needed. It's ok if the tomatoes and dates don't completely blend, it adds texture. Pour into a bowl and set aside.
Rinse out the blender and get ready to make the...
Spinach and Walnut Pesto
3 C Spinach
1/3 C Olive Oil
1/2 C Walnuts
1/8 C Lemon, juiced
1-2 Garlic, pressed
Pulse until a thick sauce is formed, it does not have to be creamed. Pour into a bowl and set aside.
Rinse out the blender and make...
Cashew "Cottage Cheese"
*This recipe makes more "cheese" than the rest of the ingredients. If you don't want a lot, cut recipe in half.
2 C Cashews
1/2 C Water
1 T Nutritional Yeast
1-2 T Lemon, juiced
1/2 tsp Sea Salt
Blend until a cottage cheese texture is achieved, add more water if needed. Again not going for a real creamy sauce on this one. Set aside in a bowl.
Rinse and dry the blender.
Almond and Walnut "Sausage" 
*This is so good! You could add it to Raw Pizza or anywhere you wanted a "meaty" texture or flavor.
1 C Almonds
1 C Walnuts (pecans may work)
1/2 tsp dried Oregano
1/2 tsp dried Parsley
3 T Nama Shoyu
1/4 tsp Sea Salt
1/8 tsp Black Pepper
Pulse in the blender until the mixture is almost sticking together, add a little water if you want it to be chunkier.
Pour into a bowl.
The Lasagne Rolls:
Turn off the dehydrator and leave the zucchini strips on them. They should be slightly softened by now.
To assemble make a  layer of Marinara, cheese, pesto, topped with "sausage" on one end of the zucchini. Then roll the end with nothing on it over the top and tuck under.
*Or layer on entire slice of zucchini and eat it like a pizza.
*Another option would be to make it into an actual lasagne style and add sliced tomatoes
Eat Right away, or best if dehydrated another 1/2-1 hour. The longer it's dehydrated the softer the zucchini and crunchier the "sausage."
I hope you enjoy this as much as we did!

Raw Creamy Tomato Basil Soup with Avocado

Looking for a simple Raw Soup? With the weather turning colder I tend to want more warm foods. This soup is easy, creamy, light, delicious and warm.

5 Small Tomatoes, abt. 2 inch.
1 C Raw Cashews
1 1/2-2 C Water
1 tsp Sea Salt
1/4 tsp Black Pepper
3 Chopped Tomatoes
2 Avocadoes, chopped
1/2-1 tsp. dried Basil
Place 5 tomatoes, cashews, water, salt and pepper in the blender and blend on high or soup until creamy. Transfer to a pot and add Basil, Chopped Tomatoes, and Chopped Avocados. Stir and heat until warm to the touch, not boiling.
Eat warm. Mmmmm.
Makes about 3 Cups.
*If you want it all creamy just blend in the avocados.

Cutie Pumpkins

This was another fun Halloween idea. I know it's past for this year, but here's for the next year. My kids got these in their lunches and also gave them to their teachers at school.
1 bag of Cuties or Clementines
Plastic wrap
Green Gift Ribbon
Permanent Marker
Cut off a 12x12 piece of plastic wrap. Place a cutie in the middle. Tie at the top with ribbon. Cut off the top so only an inch is left. Curl the ribbon with scissors. Draw on a face. Cute Halloween food.

Raw Cocoa Crispy Fudge Balls

This was a combination of recipes that turned out Cocoa Crisp yummy.
Make a batch of Raw Milk Chocolate Fudge (My personal Fave!)
1/3 C Agave
1/2 C Raw Honey
1/2 tsp Sea Salt
1/2 C Coconut oil
1/2 C Raw Cocoa Powder
1 1/4 C Cashews
Blend all until there are small cashew pieces. Chill in the freezer. When it is solid enough to spoon out and hold, take a spoonful at a time and roll in soaked and dehydrated Buckwheat.

Raw Witch Fingers

2 C Almonds
1 C Walnuts
1/4 C Raw Cocoa Powder
1/2 tsp Sea Salt
8 pitted Medjool Dates
1 tsp Pure Vanilla
Blend or process until well mixed, add
1/8 C Agave
When it starts to clump together, it is done. Take about 1 inch balls and roll it out, pushing in the top and bottom half to form a "bony finger" look. Add a skinless Almond at the end for a fingernail. Use any left over dough to make gravestones or any other spooky shape.
Chill in refrigerator.
*To get the skin off an almond, soak them in very warm water for 20-30+ minutes and they should peel right off.

Witches Brew (Raw Veggie Soup)

For Halloween this year we had a Witches Brew.
8 Small Vine Tomatoes, seeded
1 C Carrots
2 C Celery
1 Zuchinni, ends cut off, cut in 4 pieces
1 Red Bell Pepper
1/2-1 White Onion
1-2 Garlic
1/8 C Lemon
3 C Water
Dash of Cayenne
Salt and Pepper to taste (and any other spices you like)
Blend Veggies with 1 Cup of water on the Soup Button, or High until completely blended. Pour into a pot and add the other 2 Cups of water.You can heat it more on the stove until it is warm to the touch, but not boiling! This is one brew we do not want to boil over.
Chopped Avocado and Tomatoes
Chopped Cabbage
Corn (opt)
Any other of your favorite soup ingredients.
Top with Raw Sour Cream and a Avocado Spider :) To make the web, make 3 or 4 for circles with the sour cream, then take a butter knife and draw out from the middle to the side of the pot.

Healthy Hot Chocolate

I've tried a lot of variations of this and like this one best. Great for a cold morning!
2 C Almond Milk
3 T Raw Cocoa
3 T Agave
1/4 tsp. Cinnamon
Blend until warm or heat on the stove until warm to touch.

Raw Pumpkin Spice Cupcakes

Inspired by, here is a yummy cupcake and a good way to use all that pumpkin in the fall!
We started by making a
Green Maple Frosting:
2 Avocados
3/4 C Agave
1/4 C Pure Maple Syrup, Grade B
1/3 C Coconut Oil
dash of Sea Salt
Blend until smooth. Set in the freezer until you are ready to top the cupcakes, it will get thicker as it sets in the freezer.
For the Raw Pumpkin Cupcake
 Pumpkin Date Puree
1 C Raw Pumpkin,cut off the skin and the gooey insides, and cut into chunks
Soak 1/2 C Medjool Dates, pitted, in 1 C warm water, I mushed them around until they were soft to cut down soaking time
1 T Pure Vanilla
Put all in a high powered blender and blend until it is smooth without any chunks. It looks like orange pudding.
Pour into a bowl and set aside.
3 C Almonds
1 C Walnuts
1 C Dried, shredded Coconut
1 tsp Pumpkin Pie spice (or more if you like)
4 Medjool Dates, pitted
1/4 tsp. Sea Salt
Add  all to the blender and pulse or set on low until it is ground together but not sticky. It may be too much for the blender and you can do half at a time. Pour into a mixing bowl.
Stir in 1/2 C Pumpkin Date Puree until it is evenly distributed. Roll into balls and press into regular or mini cupcake holders.
Top with Frosting and sprinkle with Shredded Coconut and Cinnamon. Chill in the freezer until ready to eat.

Forks Over Knives, Science behind the Word of Wisdom

  We just watched the new 'Forks Over Knives' movie last night. It was very well done and just incredible. It is Dr. T. Collin Campbell from The China Study and others who have proved, with science, time and time again how having a plant-based diet can reverse and diminish heart-disease, diabetes, cancers, arthritis, high blood pressure, depression, and a vast number of other degenerative diseases and health problems.
 I watched in awe, as the illustrations of arteries being built with plaque and the blockage that comes with eating meat, eggs, and dairy products were displayed, my stomach just churned inside to know that most people eat that on a regular, day to day basis. I did!
  That's why a started a blog, people watch movies like this, or want to start changing little things at a time, but don't know How or Where to start. They don't know What to eat. Eating healthy can be fun, but I know you have to first have the right ingredients on hand and learn a few skills, (I knew nothing) like how to make a few main dishes and desserts, so when those future cravings come, as they do for all, you will have a healthier option at your fingertips.
  When the movie had finished I have to admit I was a little sick at first, but then almost immediately I was filled with gratitude that I was placed in a trial of health a few years ago and was willing to search for more that "medical advice." As my husband I talked we realized that this movie was really just science proving, once again, that God is real and gives us commandments such as in the Doctrine and Covenants, Section 89 to eat "bfruit of the vine; that which yieldeth fruit, whether in the ground or above the ground" And when we follow these commandments we are promised in verse 18 we "ashall receive bhealth in their navel and marrow to their bones;19 And shall afind bwisdom and great ctreasures of dknowledge, even hidden treasures;20 And shall arun and not be bweary, and shall walk and not faint."
 Our Heavenly Father gave us the food we need to thrive in a healthy body and I am so grateful for this knowledge and the opportunity to spread the good news of Jesus Christ, the Gospel of The Church of Jesus Christ of Latter-Day Saints.

Raw Broccoli and Sunflower Seed Cheeze Sauce

I wanted something raw and warm and creamy and had a huge bag of this is what I came up with today. Surprisingly warm and yummy.

1-3 C Broccoli florets, broken into small pieces

Sunflower Seed Cheeze
1 C Sunflower seeds (best if soaked a couple hours, but works without soaking)
1 C Warm Water
1/4 C Nutritional Yeast (not technically raw, but I use it and it adds a great cheesy flavor)
1/4 tsp Cayenne Pepper
1 tsp Sea Salt
Blend cheeze ingredients until warm and creamy.About a minute. The longer you blend, the warmer it will get, just don't let it get too hot.
Pour over broccoli and mix together for a warm and creamy broccoli dish. Sprinkle with a little more Cayenne.

Raw Almond Raisin Cookies

These should really be called "My Baby's Favorite Cookie" because he does love these! My other children can actually chew almonds and raisins, and that is their "quick snack" whenever we go somewhere. My 1 year old who doesn't have all his teeth in yet is always envious, so I thought if I blended them together it would be his perfect little the other kids are the one's envious of him!

1 C Almonds
1 C Raisins
1-2 T water, as needed
Dash or two of cinnamon (opt.)
Blend until it starts to clump together, but not until it gets oily. Scoop out spoonfuls at a time and roll into balls and flatten with your hands. Best kept in the fridge, or you can dehydrate them for a few hours and keep them in an airtight container in the cupboard or pantry.

Cinnamon Apples

I don't know why I never thought of this. We put cinnamon on applesauce, so why not on apple slices? It's just a different texture. Cinnamon is a warming spice like cayenne and is great as the weather turns colder.
Here is a simple healthy kids snack,  and great for adults too. Sweet and Cinnamon yum.

Sliced apples
Sprinkle Cinnamon generously

Big Mixed Veggie Salad

Here is a great and delicious salad.
2lb of Romaine, chopped
1/4 C Shredded Carrots
1/4 C Shredded Purple Cabbage
(Sometimes you can buy the first 3 in a package already together)
1/4 C Chopped Cauliflower
1/4 C Chopped Broccoli
1 Red Bell Pepper, sliced
1 Package of baby tomatoes (adds a yummy sweetness)
1 Cucumber, Sliced
1 T Raw Sunflower Seeds to top it
Serve with Veggie Dip/Dressing

This is a huge salad that would feed about 10-15 people, depending on serving size. Great for potlucks!

Strawberry-Apple Lemonade

We recently had a birthday party for my daughter. It was the first time we had all "raw" birthday dessert. It turned out great. The drink we served was a lemonade we made up.
4 C Water
5 fresh Strawberries
1/2 Gala Apple, cored
1/4 C Agave
1/4 C Lemon juice (abt 2-3 Lemons, juiced)
Put all in blender and blend until well mixed. Test it and add more agave or lemon if needed.
I think I quadrupled the recipe for the party and also let lemon slices and fresh strawberries float in the drink.
*We used the leftover as a base for smoothies.

Thoughts on fruit

I have been thinking a lot about fruit lately and decided it is pretty much perfect.:) Well, obviously it was the first food that Adam and Eve were given to eat, people have lived on the land for years, and people have eaten it ever since. The last few weeks with the fall harvest, and the fruit in much abundance we have enjoyed the fruit emmencely. Most days we have eaten almost all fruit, with some greens, veggies, and little nuts and seeds. I noticed something as I have been eating that way.
1- I can eat until I am full, and never feel bloated or stuffed.
2-I have lots and lots of happy energy
3-It is so simple to just eat fruit, and the kids never complain about things being "complicated" on their plates.
4-It tastes so sweet and juicy I never have a craving for a heavier dessert (and I am a raw dessert fan!)
5-I feel so much gratitude for the perfect food, Fruit!
Now, I do still feel like it is good to eat a variety of fruits and veggies, and I still feel so new to how many there are out there, but I just wanted to say how much we love it!

Peach, Pineapple, Spinach Salad

With the abundance of fall peaches a few weeks ago, we were eating peaches like crazy! We had them in granola, smoothies, plain-most of the time, and on salad. This was a nice simple fruity salad, that did not need dressing because the sweetness of the fruit.

1 C Spinnach
1 Peach Cut up
1/2 C Fresh Pineapple cut up
Top Spinnach with fruit.

Raw Cinnamon Rolls

 After experimenting with a lot of raw flax breads this year,(no yeast, eggs, dairy) I finally decided to try to make up my own raw cinnamon rolls. Every year at General Conference, it has been one of our family traditions to have cinnamon rolls. But we wanted Healthy Cinnamon Rolls this year! Last April I made an attempt, with an "ok" turn out. This October though, I did it. My good friend had just given me a nice new dehydrator and I was eager to use use it. So I thought about what made a good cinnamon roll as I remembered. It needed to be warm, a little gooey, sweet, and cinnamon flavored in the middle, with a nice creamy frosting and a little crunchy as well. SO, here is my version of Raw Cinnamon Rolls.
 For the dough:
3 C Ground golden Flax Seeds
1/2 tsp Sea Salt
1 tsp Cinnamon
1/4 C Raw Honey
Blend the flax seeds into meal, Set aside in bowl and add Cinnamon, salt, and honey.
In the blender add:
Meat of 1 Young Thai Coconut (abt. 1 C)
1 Gala apple and one yellow apple, cored (any two would work)
1 tsp Cinnamon
1/4 tsp sea salt
Blend until smooth and stir into flax mixture, set aside.
For the filling
In the blender process:
1 C Almonds
1/2 C walnuts
6-8 pitted, Medjool dates
1/2 C Raisins
1 T Cinnamon
1/4 tsp Sea Salt
3-4 T Agave (opt)
Process until finely and evenly chopped, but not so it clumps together.
Take the dough and scoop it onto a long piece of wax or parchment paper, probably 18-24 inches. Put another piece of the paper on top of the dough and roll it out in between the paper until about a 1/4 inch wide all around.
 Slowly peel off top paper. Spoon about 1 T melted Coconut Oil onto dough.
 Spread filling mixture evenly on the dough with a spoon, sprinkling on a little more cinnamon and sea salt if desired.Then carefully start to roll up. I rolled mine about an inch at a time, taking off the bottom wax paper with each roll until I had one long rolled up cinnamon roll. It was a little sticky.
 Then starting at one end, carefully take a sharp saw-like knife and saw back and forth into 1-2 inch rolls. Place laying down on dehydrator.
 Dehydrate for 3-4 hours or until desired texture is achieved.
Top with Raw Whip Cream.
Makes about 24 rolls.

Raw Seed and Veggie Burger

This seed "burger" or patty, was surprisingly great and a hit with the kids. I think they each had 2 or 3.
It brought us back to the days of BLT's and burgers, without the sluggish feeling afterwards.:)
It was also great served with raw Chocolate Shakes.

For the Seed and Veggie Burger patty:
1 C flax seed
1 C raw sunflower seeds
Grind up in the blender together. Pour into a bowl and set aside.
In the blender add:
1 C fresh zucchini
1 C carrot
3-4 stalks of celery
1/4 white onion

Blend until there are little or no chunks. Stir the mixture into the seed mix. Form into patties with your hand and shake a little sea salt and black pepper on each one. Place on a rack or dehydrating sheet and dehydrate for an hour or 2.(The sun or dehydrator work perfectly) Then flip them and let dry for another couple of hours, or until your desired texture is achieved. I personally like them pretty dry.
Serve within a leaf or two of Iceberg lettuce, topped with tomato and raw ketchup.

Raw Ketchup Sauce
1-2 Tomatoes, diced (1 1/2 C)
3 dates, (soaking first helps them not to clump so much)
1/4 C Olive Oil
1 tsp Sea Salt
1 T Apple Cider Vinegar (or more or less, depending on if you like it)
1/2 C Sun dried tomatoes, finely chopped or soaked
Blend all until smooth.

Doubling the ketchup recipe may help with the smoothness, unless you have a blender that can blend small amounts of sauce. However, we have had it chunky and it still tastes great.

Simple Spicy Salad

This was a more simple version of the Spicy Thai Salad. 
Still so yummy.
Serving size:1

1 C Chopped Romaine Lettuce
1/2 Avocado, cubed
1/2 Red Bell Pepper, sliced into strips
Cucumbers-Opt. (not shown)

Top with raw Sunflower Seeds and Spicy Thai Dressing.

Raw Walnut Coconut Cookies

1 C Walnuts
1 C Shredded Coconut
1 tsp. Pure Vanilla
6 Medjool dates, pitted
1/8 tsp. Sea Salt

Blend  all until mixture sticks together. Scoop out with a spoon and roll into 1 inch balls and flatten with your hand. Transfer to a plate and chill in the fridge or freezer. Top with Raw Chocolate Sauce
Also good with strawberries.

Blueberry, Strawberry, Banana Smoothie

This was so cool and refreshing after mowing the lawn!

1 Pt. Fresh Blueberries
1 C Frozen Strawberries
2 Bananas
1 Orange
1-2 C Ice (Less if you want more of a juice)
1/2-1 C Water

Blend until thick and all the strawberries and ice are blended in.
Makes 5 Cups.

Avocado Spread

Originally I wanted to call this "Avocado Butter" but it's so much creamier, I just went with "spread."
This is so delicious on raw corn on the cob. (Yes you can eat it raw off the cob! I also like it soaked in warm water for a few minutes.)

1 ripe Avocodo, mashed to cream
1tsp Lime juice
1/4-1/2 tsp. Sea Salt and Black Pepper
Mix until really creamy. 

Avocado Spread is also great as a spread for any sandwich.

Tomato Cucumber Salad

The garden is producing yummy food right now, and with an overabundance of tomatoes I wanted to try something new. I know other recipes for this have a lot more onions and seasonings, but I made mine simple.

8 Tomatoes, sliced and seeded
1 Cucumber sliced, then cut the slices in half
1/8 Purple Onion, minced
Sea Salt and Black Pepper to taste
(You could also add a little Olive Oil)

Gently Toss

Raw Zuchinni Pasta with "Cheezy" Brazil Nut topping

 My daughter actually told me this tasted like real cheese when I made it, and before I could even try it she was literally taking spoonfuls of it onto her pasta! So I tried it....and Yum yum. It is actually better than any of the raw marinara's that I have tried. It was simple and tasteful!

1 Fresh Garden Zucchini, spiraled

Cheezy Brazil Nut Topping
1 C Brazil Nuts, finely chopped ( I used the pampered chef chopper)
 Pour into a bowl and mix in:

1-2 Tbsp. Nutritional Yeast
1 tsp. Sea Salt
1/2 tsp. Oregano
1/2 tsp. Parsley

Stir together and top your zucchini pasta. Also great on any mix of veggies and broccoli!

Raw Lime Pie

This Pie is perfect for a sweet/sour summertime treat!

1 C Almonds
1 C Shredded Coconut
1/4 tsp Sea Salt
1/4 C Agave
Blend or Process until the sides start to come up and it sticks together, push down and process until it's all stuck together. Pour into a pie plate and press down. It works best if you just have a flat crust on the bottom, but you can push up the sides if you like to, it's just a little harder to get out. One suggestion may be to coat the bottom with a little coconut oil.

In the blender:
3 Avocodoes
3 Regular Limes, (I juice mine with a lemon/lime juice press)
1 1/4 C Agave
1/8 C Pure Org. Maple Syrup, Grade B
1 T Pure Alcohol free Vanilla
1/4 C Coconut Oil

Blend until smooth, pushing down the sides when needed.
Pour into crust and let chill. The longer you freeze it, the more it tastes like a sorbet :)
*Note: You could make this a Key Lime (add a few more limes) or Lemon Pie, but it would still be green from the Avocados. Experiment with different flavors!

Buckwheat Cereal and Bananas

I got this idea from Ani Phyo's raw food book. A great cereal and another "sun dried" food for me. I liked it much better than most other sprouted grains I've tried for cereal since it didn't have too much flavor, and it stayed solid.

5-6 C Buckwheat
Soak it in water overnight. Draining off the water a few times and refilling it with fresh water.
Once sprouted, drain all the water off and pour buckwheat onto a big cookie sheet. I know you can use a dehydrator, but I actually just set these out in the sun all day, mixing them up by hand every couple hours until they were hard and crispy. Then I stored them in a Tupperware cereal holder.

Serve with Almond Milk and cut up bananas.
It is nice and textured, and the bananas add just enough sweet.

Rawtalian Ice or Healthy Snowcones

Call it a snowcone, an icee, Italian Ice, a slushy or whatever...we called it a "Rawtalian Ice" Whatever you call it, call it yummy and the perfect summer treat!

Juice 4 Lemons (or 2 Lemons and 2 Lime) Juiced = about 1 Cup Juice
1/3-1/2 C Agave (taste to your liking)
4 C Ice

Put all in the blender and if you have the Blendtec, like me, than push the Ice Cruss/Milkshake button and voi-la! The perfect summer treat. You could also try other flavors like orange, or put an apple or 2 and strawberries through the juicer and use that juice. Yum.
Yield: About 4 cups

Raw Spring Rolls with Asian Sauce

I tried this first at a Raw-B-que party and knew I had to have the recipe. So I altered it, like I usually do :) And it was SO yummy. For some reason the taste of the sauce almost reminds me of a light meat or tuna fish taste... not that I really remember the exact taste of those, it's been a while. Anyways, try this! 4 out of 5 liked it here! Usually with those odds, I make it again.

For the Wrappers
1 Head of Fresh Romaine. I cut some of them in half, for smaller rolls for the kids.

The "Asian Sauce" Filling
Chopped up:
1/2 Red Bell Pepper
1/8 White Onion (could use red)
1/2 Head Green Cabbage (could add purple)
1/4 Head or more extra Iceberg lettuce
1 C Carrots (shredded or chopped work)
1 Roma Tomato
1 Avocado, in small cubes
Mix together in a bowl

The Asian Sauce
In the blender:
2 C Finely ground Almonds, into Almond flour (or Almond Butter)
1/2 C Water
3 T Lemon Juice
1/8 C Pure Maple Syrup
1/8 C Nama Shoyu
2-3 Cloves of Garlic
3/4 tsp Minced Fresh Ginger
Dash or 2 of Cayenne Pepper, depending on how spicy you like food.

Blend together until it is smooth. You can stop and push down the sides, and add more water if you want it like a dressing. This recipe is pretty thick though.

Then take a Romaine "wrapper" and scoop 2-3 spoonfuls of sauce onto the leaf. Add 2-3 big spoonfuls of filling. Wrap it up, and enjoy!

Raw Flax Sun Cakes (Raw Pancakes)

This was a super quick and easy "sun cake." It was made in the sun, not a pan :) These are good for breakfast, lunch, dinner, a snack or even topped with some berries and cream for a dessert.
Since my dehydrator officially died a while back, it's been good timing to try out sun drying. So far it's worked like a dehydrator, if not better.

4 C Flax Seed, blended into meal (I did 2 cups at a time so it wouldn't overload)
Pour into a bowl and mix in
1 tsp Sea Salt
3/4-1 C Agave
1/4 C Melted Coconut Oil
1/2 C Water

Add the water a little at a time, just until the mixture all sticks together. Then roll out and use a cookie cutter for small "cakes" or roll into balls in your hand and flatten.
Serve with strawberry jelly, raw whipped cream, coconut cream, syrup, almond butter...the options are endless!
I put these on a cookie rack and sat them outside for a few hours, but you can eat them right away. Store in the refrigerator for a quick snack!

Raw Chocolate Pie-The best!

This is the best chocolate pie I have ever made! Everywhere I have taken this no one can believe what's in it! It's so rich and creamy.  Raw Chocolate Pie...who knew, right!? :)

1 C Almonds
1/2 C Walnuts
1/2 C Pecans (could use 1 C Almonds and 1 C Walnuts if no pecans)
1/8 tsp sea salt
8-10 pitted, Medjool Dates. (Sun dates work as well, just use a few more)
Process in  the blender or food processor until well mixed and starts to stick together.
Transfer to a pie pan or dish  and press down evenly in dish, pushing up the sides.
Set in freezer until ready to use.

Put all in blender
3 medium-large Avocados
1 C Agave
1/8 C Pure Maple Syrup, grade B
1-2 T Pure Vanilla
1/3 C Raw Org. Cocoa Powder.
1/4 C Coconut Oil

This pie is so easy-10-15 minutes tops! Then either eat it now, or chill it in the freezer until it becomes firmer, 3+ hours. So good either way. If you freeze it, I would recommend taking it out about 10 min. prior to eating.

*I have also made this as a raw pudding dish with half of the crust on the bottom and a little sprinkled on the top in a 9x13 dish.Top with your favorite fruit. I like Bananas and Strawberries best!

Raw Chocolate Birthday Cake

It was time for a birthday again. So I threw together common "dessert" ingredients and came up with this.
1 C Walnuts
1 1/2 C Pecans
1 C Almonds
3 C pitted Medjool Dates
1/2  tsp Sea Salt

Process Together, then transfer to a bowl and stir in:
3/4 C Raw Cocoa
1 C Shredded Coconut
1/8 C Agave
Taste and if you want it richer, add more cocoa, sweeter, add more agave.

Press into a plastic-lined 9 inch round cake pan and chill in the freezer until ready to use.
Top with Raw Chocolate Sauce.
And serve with Creamy Coconut Ice-Cream.

"Raw" Raw Sushi

Sounds weird, I know...but this is not raw fish sushi, this kind is actually healthy and yummy. I have to admit, never having tried "real" sushi I didn't really know what to expect. Especially eating something with a black "wrapping" sea weed... Anyways, it turned out great and it was so simple to put together.
Raw Nori Sheets (these I found at good earth in the Asian foods section. They look like thin black paper.)
For the Nut "Rice"
1 C finely chopped Macadamia nuts
1 tsp Rice Wine Vinegar
1 tsp Sea Salt
1 T Lemon Juice
Choose your favorite veggies, and slice them. I did: Avocado, yellow squash, carrots, and red bell peppers for these.
Arrange on the the Nori Sheets, and carefully roll up. Wet the edges so they stick together. Then carefully slice into about 1-2 inch pieces.
Dip: Nama Shoyu (unpasterized soy sauce)
or Braggs Aminos or Tamari sauce.
(we liked Nama Shoyu Better as it is saltier)
Serve alone, or we added the Thai Salad with this dinner.

Raw Strawberry Almond-Milkshake with Chocolate Pieces

The difference in a shake and a smoothie is the base. A smoothie base is usually orange or pineapple for me. A shake base is Almondmilk to give it a creamier texture.
This is a very simple, yet refreshing Strawberry Shake.

1 C Almond Milk
2 C Frozen Strawberries
1/2 tsp Pure Vanilla (opt.)

Blend, pushing the ice cream button on the blender. Add in Chocolate pieces and pulse a few more times, or add fresh strawberries where desired.