Raw Sweet and Sour Sauce

Raw Sweet and Sour Sauce

3/4 C Raw Honey
1/2 C Water
1 tsp Garlic Salt
1 T Lemon Juice
1/2 Vinegar
2 T Nama Shoyu
1/4 C Pineapple

Blend all. Warm slightly or use cold like a dressing.
Best over Mixed Veggies: Broccoli, peas, cauliflower, bell pepper mix.

Cucumber Appetizer

Cucumber Appetizer
1 Cucumber sliced up
1 Drop of "Cashew Veggie Dip"
Almonds to top them with.

Raw Pecan Pie Squares

Pecan Pie Squares
For 8x8 or8x10 pan.

Date Topping:
1 C+ Pitted, Medjool Dates (Soaked in water an hour or more, longer the softer)
1/2 TBSP Lime Juice
1/4 tsp Cinnamon
1/8 tsp Sea Salt
1/4 tsp Vanilla

Pulse in blender until evenly mixed, add a little of the date water where desired for thinness.

Crust:
1 Cup Pitted Medjool Dates
1 C Walnuts
1/2 tsp. Sea Salt
1 TBSP Coconut Oil
1 Swirl of Agave

Mix in Food Processor until evenly mixed.
Press into pan or double the recipe and make it a pie.
*Pour Date Topping onto crust. Cut into even squares. Top each square with a pecan and chill in freezer or fridge.

Pear/Cranberry/Brazil Nut Salad

Pear/Cranberry/Brazil Nut Salad

1 Bowl of Organic Baby Spinach
1 Pear Cut into little pieces
1/2 C Juice Sweetened Cranberries
1/4 C Crushed up Brazil Nuts

Toss with Lemon/Agave Dressing and serve.

Strawberry Shake

Strawberry Shake
This has become a favorite lately. You can add spinach to make it a "green smoothie" but everyone loves it just the way it is. It tastes like a frozen yogurt.

1 C Frozen Strawberries
1 Frozen Banana
1/2 C Almond Milk
2 TBSP Pure Organic Grade B, Maple Syrup
1 tsp. Vanilla

Pulse in blender until smooth. Will be very thick. YUM!

For Halloween I made a Yummy

Apple Pie
Crust:
1 C Dates, pitted
1 C Walnuts
a Drizzle of agave
Process, and press into pie pan

Middle:
4-5 Granny Smith Apples, sliced
Topping:
"Whip Cream"
1 C Cashews
Juice of One Orange
1/4 C agave
1 tsp vanilla
1 tsp sea salt
Mix until smooth in a blender and pour over the top

Raw Cheesecake

Just Like Cheesecake
For the Crust:

2 cups raw macadamia nuts

1/2 cup dates, pitted

1/8 cup dried coconut
For the cheese:

3 cups chopped cashews, soaked for at least 1 hour

3/4 cup lemon juice

3/4 cup Raw honey

3/4 cup coconut oil

1/8 C Pure org. Maple Syrup, Grade B (can be omitted, but it helps with the sweet)

1 teaspoon vanilla

Strawberry Sauce

2 C Fresh Strawberries

1/2-1 C Agave

DIRECTIONS:

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch glass pie dish. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (run container under warm water), syrup, vanilla, and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. 
Put in the freezer until firm. Defrost in the refrigerator.

To make the Strawberry Sauce, process Strawberries and agave in a food processor until well blended.

Pour over each slice, Enjoy!

Raw Fudge Cookie Bars

Raw Fudge Cookie Bars
http://www.rawfoodart.com/
1/4 C 1 Tbsp. Agave
3 TBSP Raw Maple Syrup, Grade B
1 1/2 tsp Vanilla
3/4 tsp Sea Salt
4 1/2 C Almond Flour (blended almonds)
1 C 1 TBSP Raw Coconut Oil
1 1/2 C Raw Cocoa Powder
1/2 C Honey
1/2 C Agave
2 TBSP Vanilla
3/4 tsp Sea Salt
COOKIE PART
Mix first 4 ingredients in a mixing bowl. Blend almonds and add to bowl. Mix together until moist but not sticky.Press into a 9x13 glass dish. Set aside.
FUDGE
Combine last 6 ingredients in the blender until very smooth.
Pour onto Cookie Crust. May top with nuts. Set in fridge and enjoy whenever!

Raw Milk Chocolate Fudge

This was my first raw dessert to ever make and I still love it years later! 
I like to keep this in my fridge as an extra dessert topping or just to eat alone.

1/3 C Agave

1/4 C Raw Honey

1/2 C Coconut Oil

1/2 C Raw cocoa Powder

1 1/4 C Cashews

1/8 tsp Sea Salt (opt.)

Pulse in the blender until the cashews are mostly crushed. If you like it all the way creamy, keep blending. The coconut oil may start to melt if blended to long, if that happens, set it in fridge for a while and stir again. I like crunch so I don’t blend the cashews all the way.

Here it is with frozen Raspberries and Raw Whip Cream

I like to keep mine in a 4.5 X 9 in. glass dish.

Spicy Spinach and Pepper Taquitos

SPINACH/PEPPER MIXTURE
1 c fresh spinach

1/2 sweet red bell pepper, diced

1/2 sweet yellow bell pepper, diced (I used Red)

1/4 yellow onion, diced

Juice of one lime

1 T olive oil1 jalapeno pepper, finely diced

1 t chili powder

1 t sea saltPlace ingredients in a plastic bag Ziploc bag and marinate for 1 hour.

NACHO CHEESE (also good as a sandwich spread)

1 c cashews, soaked
1/4 c water
1/2 sweet red bell pepper, chopped

2 cloves garlic, minced

Juice of half a lemon

1 T Nutritional yeast

1 t turmeric (opt.)

Blend ingredients until thick and creamy.

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 the teflex-lined dehydrator trays. You should have enough mixture for two or three trays.Dehydrate at 110 degrees for about 5 hours.
Flip the teflex sheet over onto the tray and carefully pull away from tortillas.
~Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every three inches across. You should have approximately 9 strips of rectangles.Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.To assemble taquitos, spread cheese on a the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.

Secure with a toothpick, if necessary.Put taquitos in dehydrators at 110 degrees for 5-8 hours for really crispy, 1-2 for softer shell.