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
add
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.
Add.
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
Scissors
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.
Chill.