The Raw

GourmetA Living Nutrition Uncookbook

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RecipesJUICES, DRINKS & SMOOTHIES

Almond MilkApple ShakeGrape-Celery CoolerHealing SmoothieMonkey ShakePopeye's Garden TonicPower BoostSparkling MemorySuper Eight Stress Reliever20 Simple Juice RecipesCarrot BlushRejuvelacAlma's Carrot Juice MixVitality Fasting Juices

SOUPS & SALADS

Salsa SaladCelery Slaw & DressingCucado SoupEnergy SoupSummer Fruit SaladT.C.'s Super SaladShredded Sprout SaladKreme of Asparagus SoupGazpacho SoupChopped Zucchini Mexicano SaladZucchini ZaladConfetti SaladRaw Corn SaladSunshine Carrot SaladCold creamy carrot soupSea Vegetable SlawTropical SaladOrange, Carrot and Seed SaladEggplant & Avocado Salad CRACKERS, BREADS & CEREALS

Apricot-Almond Honey BreadBuckwheat CerealCinnamon Date BreadFlat Bread

Flax CrackersMuesliOat Bran CerealPumpkin BreadRye CrackersSprouted OatmealRaw OatmealEssene BreadWinter buckwheat breakfastBell Pepper Crackers

DRESSINGS AND SAUCES

Cranberry SauceFlax SpreadMushroom GravyPineapple ChutneySimple SalsaThai GuacamoleGado-GadoGuacamole DipRaw SalsaPine Nut Basil Dressing

APPETIZERS& FINGER FOODS

Stuffed MushroomsSweet'n Crunchy Zucchini Chips

ENTREES AND SIDES

Carrocado MashCurried Grain and Nut DishKeffi's Pate'Mashed "Potatoes"Mock Salmon PateNut PateSea Veggie PizzaSunburgersTurkey DressingVegetable Kebabs

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Veggie BurgersWalnut Coconut PateSprouted Quinoa PlateSlivered Veggie Chop SueyBeta BergersSeed CheeseZucchini SurpriseFlax Seed HeroAlmond PateBrown Rice in Curry Sauce

COOKIES & TREATS

Apple Raisin CookiesBanana Barley CookiesBrendan's High Energy BarsCinnamon Walnut TurtlesClaudia's CookiesCoconut Crunch MacaroonsFruit LeatherIsland FantasyLos Altos SconesRaw Food "Candy"HalvahDESSERTS

Apple Pie (Quick and Simple)Catherine Ryans Pie CrustCarrot PuddingcakesDate Nut Torte

Fresh Fruit Ice CreamGreg's Tropical Bliss PieParadise Peach PiePecan MousseRainbow SorbetStrawberry - Banana PieCreamy Mint SauceCould it be Chocolate Pudding?Frozen Mango PieBanana Coconut Creme PieApple Ice KremeSweet Potato Pie (Yam Pie)Frozen Raw Birthday CakeCinnamon Walnut CarmelsFig-Raisin PuddingLive Foods CharosesYummy GoopApple Raisin CookiesCashew Coconut DelightPersimmon PuddingDate Mousse

Notes

SEED FERMENTING

SAUCE CHEESE LOAF Ground Seed 1 cup 2 cups 2 cupsRejuvelac 2 cups 2 cups

1/3 cupMix to consistency of: pancake mix thick cottage cheese thick dough Fermenting Time 4-8 hours 12-24 hours 24-48 hours

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If using spring water instead of rejuvelac, triple fermentation time. Cut veges can be added to taste. Mix the seed and rejuvelac to desired consistency, allow to ferment, this can be refrigerated 3 to 5 days.

WHEATGRASS (How to grow)

(organic; hard red winter wheat, unhulled sunflower seed, buckwheat seed) Soak 8-15 hrs(for best results drain 8 hours before seeding). Spread 1 inch of soil in a tray, wet thoroughly but not muddy. Put 1 layer of seed touching each other. Cover 4-8 pieces of wet newspaper then plastic or another tray without paper. On the 4th day remove cover, water seeds, place in the sun. Water once a day. On the 7th day cut close to the base(vitamin rich). Grind for juice or chew and remove pulp. In good soil the wheat may come up once more. Compost the used sod face down.

Juices, Drinks & Smoothies

ALMOND MILK

Courtesy of RAW Restaurant, San Francisco

1 Part Almonds4 Parts water & Blend

To activate almonds, soak overnight, pour off water & follow recipe above.

For a delicious smoothie add: frozen fruit & pure maple syrup

APPLE SHAKE

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by Cherie Calbom

1/2 orange peeled, leave on white pithy part2 green apples, seeded1 ripe banana1 tablespoon brewers yeastorange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.

GRAPE-CELERY COOLER

1 bunch of grapes2 celery stalks

Make juice in your juicer and, if desired, top with fresh mint leaves.

HEALING SMOOTHIE

by Cherie Calbom

This is a great drink for anyone, especially those with ulcers. This drink has soothing qualities which protect and heal the stomach lining.

1 firm kiwi fruit, peeled1/4 cantaloupe, with skin1 ripe banana

Push kiwi fruit and cantaloupe through the chopper.Place juice and banana in a blender or food processor and blend until smooth. Pour into a tall glass, drink immediately and enjoy!!

MONKEY SHAKE

by Cherie Calbom

This juicing recipe will act as an aid for indigestion.

½ orange, peeled (leave white pithy part on)½ papaya peeled1 bananaOrange twist for garnish

Juice orange with papaya.Place juice and banana in to a blender or food processor, and blend until smooth. Garnish with the orange twist. Pour into a tall glass and enjoy!!

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POPEYE'S GARDEN TONIC

by Cherie Calbom

What better way for Olive to show her love for Popeye than with this healing drink?

Handful of spinach3 stalks of celery2 stalks of asparagus1 large tomato1 cherry tomato for garnish

Bunch up spinach and juice with celery.Juice asparagus with tomato.Mix juices in a tall glass and garnish with a cherry tomato.

POWER BOOST

Drink this at least 15 minutes before eating.

1 tart organic apple, unpeeled, quartered and chopped3-5 scrubbed, unpeeled organic carrots, chopped2 clean stalks of organic kale, stems removed

Juice according to manufacturer's directions for your juicer. Drink juice immediately. Yes, it is the color of your lawn, but it's pleasant tasting, loaded with nutrients, and packed with power. You'll see.

 

SPARKLING MEMORY

by Cherie Calbom

This drink is surprisingly delicious, has a slightly 'nutty' flavor and is good for improving the memory. It is especially rich in

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choline, one of the B vitamins that increases acetylcholine, a substance that is the message carrier of the brain.

4-5 medium size carrots3 stalks of celery, with leaves if you like1/4 head of a small cabbage, cut into sections that fit your juicer1/4 lemon (peel if not organic) (optional)

Cut the green tops of the carrots and scrub well (you don't need to peel)Wash the celery and cabbageJuice the carrots, celery and cabbage; add lemon as desiredStir the combined juice, pour into a glass and serve chilled or at room temperature as desired.

SUPER EIGHT STRESS RELIEVER

by Cherie Calbom

1 kale leaf1 collard leafsmall handful of parsley1 stalk of celery1 carrot, greens removed1/2 red pepper1 tomato1 broccoli floretcelery stalk for garnish

Juice leaves and parsley, then the celery and carrot. Follow with red pepper,tomato, and broccoli. Garnish with celery stalk.

20 SIMPLE JUICE RECIPES

Passion Cocktail•4 strawberries •1 large chuck pineapple •1 bunch black grapes

Morning Tonic•1 apple •1 grapefruit (peeled)

Digestive Cocktail•¼ lemon with peel •½ grapefruit (peeled) •2 oranges

Alkaline Special•¼ head cabbage (red or green) •3 stalks of celery•Carrot/Apple Juice•6 carrots•2 apples

Liver Mover•2-3 carrots•½ beet

Bromeiain Special•pineapple (skin & all)unscrew top and throw away

Orange or Grapefruit•3 oranges (peeled)or 1 grapefruit (peeled)

Evening Regulator•2 apples •1 pear

Digestive Special•handful of spinach •6 carrots

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Holiday Cocktail•2 apples •1 large bunch of grapes •1 slice lemon with peel

Body Cleanser•4 carrots •½ cucumber •1 beet

Rejuvenator•handful of parsley •3 carrots •2 celery stalks •2 cloves of garlic

Cantaloupe Juice•cut into strips and juice(rind and all)

The Waldorf•1 stalk celery •2 apples

Sunshine Cocktail

•2 apples •4-6 strawberries

Energy Shake•handful of parsley •6 carrots

Watermelon Juice•cut into strips and juice(rind and all)

Potassium Broth•1 handful of spinach •1 handful of parsley •2 stalks of celery •4-6 carrots AAA Juice•6 carrots •1 apple •2 stalks of celery •½ handful of wheatgrass •½ handful of parsley •½ beet

CARROT BLUSH

by Rhonda of Hallelujah Acres

4 carrotsbeet with greens5 - 6 leaves of Romaine or other leaf lettuce3 - 4 leaves of spinach

Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves.  Juice half of the carrots, and the beet, then you may use the remaining carrots to help push the lettuce and spinach through the juicer.

REJUVELAC

1c wheat berries (organic soft white pastry wheat is best)3c spring or filtered water.

Rinse wheat, remove floaters. Soak for 48 hrs. Pour off, drink. Add 2c water to the same wheat, this time soak for 24 hrs. Soak 3 times. Use a dark place. Ferment to taste, tart not sour. Use any seed with hull. We can add a bundle of wheatgrass to while fermenting. Variations cause different results. Fermentation is faster in warm weather.

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ALMA'S STRONG CARROT JUICE MIX

combo ver. of some of the juiceman's recipes

What we call it a mix carrot. It is a good drink to getus going in the morning. You will need to build up tothis combo, and drink it while its is fresh isrecommended. (All organic if possible)

1 beet with greensstalk celerylarge handful of spinachlarge handful of parsley1 green pepper (or whatever pepper is organic)1-3 cloves garlic (to taste or what you can stand)1 slice of gingerenough carrots to make a quart of juice(usually half of a 5 lb bag)

 VITALITY JUICING RECIPES

Morning Sunshine JuiceJuice together:4 granny smith apples or gravenstein apples2 inch fresh ginger, peeled1 meyer lemon, peeled4 oz water to dilute

DREAMCICLE

Juice together:2 nectarines or peaches1/2 cantaloupe2 apples1 inch ginger claw2 Tbs. ground flax seedsAdd 8-10oz frozen ice cubes and blend

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GINGER GRAPE JUICE

Juice together:2 cups red grapes2 inch fresh ginger, peeled1 meyer lemon, peeled4 oz water to dilute

LUNCHTIME JUICE

4 carrots2 cucumber2 stalks celery1 beetFor a sweeter juice: 2-4 oranges, skins off.For savory juice: onions, basil, ginger or garlic.

Soups & Salads

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SALSA SALAD

by John Kohler

Use organic ingredients when ever possible.

1 bunch of cilantro5-6 roma tomatoes1 small yellow or red onion1 small chili pepper2 ripe avocados.handful of whole dulse leaf

Chop cilantro, dice tomatoes, dice onion, finely dice chili pepper, dice avocado.   After dicing each ingredient add to large bowl.  Tear whole dulse leaf into bite size pieces, add to bowl.   When finished, toss.Enjoy!

CELERY SLAW & DRESSING

by Dr. Douglas Graham

1 large bunch of celery2 red bell peppers3 or 4 tomatoes4 oz fresh walnuts

Grate the celery and peppers and place in bowl.Blend the tomatoes and walnuts and use as dressing.

CUCADO SOUP BY KATHERINE DICHTER

2 large cucumbers1/2 avocado1 tsp. lemon juice1 tsp. fresh dillOptional: handful of cherry tomatoes

Blend all the ingredients in a blender and serveOptional: add the cherry tomatoes to the soup

THE KEY TO SELF-HEALING IS - HIGH ENERGY NOURISHMENT! (ENERGY SOUP) By Dr. Ann Wigmore

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WHY ENERGY SOUP? The reason is that it works! Energy Soup gives the body's cells fuel to be nourished which provides for self-healing in the quickest possible way. Another reason that this Energy Soup is high-energy nourishment that is fermented slightly from the blending with Rejuvelac. This means that Vitamin E in the the mixture prevents oxidation, so we can keep it all day. Energy Soup provides a complete form of basic elements that are needed for rebuilding health quicker. It helps to overcome addictions because it is easy to digest. Most of the essential elements are easy to digest and essential nutrients found in Energy Soup are important in providing a means for self-healing the body and mind, and in helping with addictions. It can also help with many other health problems that people suffer with every day, which generally have been brought on by poor nutrition, especially by overeating.

ENERGY SOUP (HIGH ENERGY NOURISHMENT) is best taken about five times per day in small amounts (1 cup or less per serving). For variety you can put into the Energy Soup 1/2 cup of cut-up banana or some alfalfa sprouts so there is something to chew. Chewing is important so that the food mixes with the saliva and thus the body can better begin the digestive process.

HOW TO MAKE ENERGY SOUP : We will begin with a list of the basic ingredients and amounts. But this is to be used only as a guideline. Generally, I do not like to specify amounts and measurements - use your own judgment and allow for your own creativity. It’s best to occasional add different ingredients such as peeled cactus, sweet potatoes or carrots, but the basic ingredients should be included. The most important elements and the ones that you will use in the largest quantity are the greens.

BASIC INGREDIENTS :Seaweed (dulse) Rejuvelac Sprouts - mung beans, green peas, lentils (one handful is a good amount) A large amount of a variety of organic greens Peeled apples or watermelon, including rind, or papaya alfalfa

PREPARATION : Put your soup or salad in a blender, put about 1 tablespoon of dulse (if dulse is granulated use one teaspoon) and add about 1/4 to 1/3 blender full Rejuvelac (it may be necessary to later use more if the blender has problems handling the ingredients). Put in all of the ingredients that are tough and hardest to break down such as the sprouted mung, peas and lentils, sweet potatoes and carrots (if you should use sweet potatoes or carrots). Blend

Next, add lots of greens. The most important greens to use are the greens from your indoor garden such as sunflower greens and buckwheat lettuce. Other greens such as cilantro, watercress, parsley, celery (parsley and celery greens should be blended with the tougher ingredients because they take longer to break down) and carrot greens can be used. Any healthy organic greens can be used. Kale greens can be bitter tasting. Some people prefer milder tasting greens so use your own judgment to suit your needs. Fill the blender as full as possible and blend the greens lightly. Turn the blender off and allow the contents to "settle down". Keep adding greens and blending them lightly until there is about 1 1/2 inch of space left at the top of the blender. For taste, add one or two peeled/cored apples or some papaya. In Puerto Rico, we use papaya and in Boston we use apples or watermelon rind when in season. The last thing that goes into the soup is 1/2 or 1 whole avocado to thicken it. Blend the entire soup. If avocado is not used, then almond cream or soaked sunflower seeds can be used.

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Most of all, Enjoy!

SUMMER FRUIT SALAD

BlueberriesPeachesPlumsPearsBananasGreen leaf lettuceCelery

Slice up the fruit and celery as desiredArrange the lettuce leaves to line the inside of a bowlAdd the fruit and celery to the bowl, topping with the blueberries.

 

T.C.'S SUPER SALAD

2 to 3 lbs. of tomatoes4 med. or lg. avocados (or 1lb chopped or ground nuts or seeds)4 stalks celery4 lg. red (or green) bell peppers2 lbs. bok choy stalks and greensOptional: 1 grapefruit

Dice the tomatoes, celert and the bell peppers.Quarter, peel and dice the avocadosCut up the bok choyPlace all ingredients in a bowl and mix togetherOptional: Squeeze the juice from the grapefruit and use for dressing.(Makes 4 - 6 Servings)

SHREDDED SPROUT SALAD

1 Cup Shredded Carrots1 Cup Shredded Cabbage1 Cup Diced Celery1 Cup Alfalfa Sprouts (can substitute other types)2 Tablespoons lemon juiceSpices as desired

Shred Carrots and Cabbage.Dice Celery.Combine all ingredients in bowl and tossAdd Spices over the top.

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KREME OF ASPARAGUS SOUP

by Nomi Shannon

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 1 1/2"-2" from the end.

1 Cup cut up asparagus1 cup carrot juice2 Tablespoons tahini1 teaspoon cut up onion, or more to taste Bragg’sdulse flakes

Blend until a smooth consistency. Yields approximately 1 1/2 cups. Serves 1.

GAZPACHO SOUP

by Nomi Shannon

1/2 Cup cut up of each: corn, red pepper, cucumber1/4 Cup cut up of each: zucchini, onion2 Tablespoons parsley1 Tablespoon cilantro1/2 clove garlic, chopped1-2 teaspoon water

Blend red pepper, strain in blender. Add cucumber and corn, blend until smooth. Add remaining ingredients, blend thoroughly, add water or juice for consistency. Place a handful of sunflower sprouts in a large bowl with some corn and diced red pepper, pour the soup over. Garnish with additional corn and parsley.

CHOPPED ZUCCHINI MEXICANO

by Nomi Shannon

Serve this ‘hot’ and pretty salad on a bed of sprouts or as stuffing in a red pepper. Use the highly flavored jalapeno, garlic and cilantro to taste.   Some jalapenos are devilishly hot, so be careful. This salad is intended to be a side dish rather than an entree. It looks attractive on the plate and its intense flavor works well as a condiment.

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1 medium Zucchini, chopped1/4 red onion, chopped1/2 red pepper, chopped1/2 - 1 jalapeno pepper, chopped (to taste)1/4 cup chopped cilantro (or more, to taste)1 small clove garlic, mincedPinch ground coriander seedDash Bragg’s Dash lemon juice

Toss together, adjust seasonings. Serves 3-4 as a side dish.

ZUCCHINI ZALAD FOR 2

by Nomi Shannon

This salad has become a favorite among raw fooders and omnivores alike. Adding sauerkraut gives it a complex, difficult to define flavor that gets rave reviews and requests for more.

1 Zucchini, cut in long slivers or julienne ½ Cup Chopped Red Peppers chopped 2 Tablespoons dulse flakes (dulse is a type of seaweed-sold in health food stores) ½ small garlic clove, finely chopped 1 Tablespoon Bragg’s Liquid Aminos 1 Tablespoon lemon juice 2 Basil leaves, chopped ½ Avocado, chopped 4 or 5 green olives, chopped 4 Tablespoons homemade raw sauerkraut (or more to taste)

Mix well. Serve on a bed of Sunflower greens and top with clover sprouts.

CONFETTI SALAD

by Nomi Shannon

This salad stays fresh for an amazingly long time. It seems to have something to do with the keeping power of the root vegetables. By grating and dispersing them throughout the salad, their energy seems to be transferred to the more perishable ingredients. A festive and unusual tasting dish, good for a crowd. Once you have tried it, you will want to make it regularly.

Using a salad shooter, or mandoline, shred the following into a large salad bowl:

2 Carrots1-2 Parsnips1 rutabaga1 turnip1 3" slice of daikon radish

Add:

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2 Cups mixed baby greens (Packaged greens)2 Cups Sunflower sprouts, cut up1 Cup Red Pepper, cut into long strips1/2 Cup cucumber rounds, cut in halves1 large shallot, chopped fine2 scallions, chopped fine (also called green onions)1/4 Cup chopped Parsley1 Cup thinly sliced green cabbage1/4 Cup sliced Celery1 Cup kale, broken in pieces. Put in sieve, pour water that has been brought to boil andcooled for 1 minute over kale. drain.Juice from 1 lemon or lime2 Tablespoons dulse flakes2 Tablespoons grated unsweetened coconut

Sprinkle salad liberally with juice from lemon or lime. Toss thoroughly. Sprinkle the dulse on top. Follow with the coconut flakes. Decorate with red pepper or Daikon radish rounds. Serve with Asian dressing on the side. Serves 10-12Note: other good veggies to grate for the base are celery root and winter squash.

RAW SWEET CORN SALAD

by Rhonda of Hallelujah Acres

1 large ear of raw sweet corn1/2 red bell pepper, chopped1 large ripe tomato, diced3 Tblsp. parsley, minced1 celery stalk, diced1/4 cup sweet red onion, chopped

Wash all vegetables, remove kernels of corn from cob, dice tomato, dice celery, chop red pepper and onion, and mince the parsley. Combine in a bowl, cover and set in refrigerator while preparing avocado dressing.

Hint: Raw corn on or off the cob is delicious. Simply clean, wash and enjoy!

SUNSHINE CARROT SALAD

by Rhonda of Hallelujah Acres

3 cups carrot1/2 cup organic raisins1 Red Delicious apple1 stalk of celery

Peel and grate apple and carrots and finely chop celery. Combine all ingredients above in a bowl and toss. Mix in the following dressing:

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1 Red Delicious apple2 cups grated carrots1/2 cup almondsfresh apple juice or distilled water

In a blender, chop 1/2 cup of almonds, add one Red Deliciousapple, peeled and cored, and two cups of grated carrot. Blenduntil creamy. Add a small amount of distilled water or freshapple juice to reach consistency desired.

COLD CREAMY CARROT SOUP

3 cups fresh carrot juice1 large avocadohandful of alfalfa sprouts cut into thirdssmall sprig of parsley or cilantro leaves

1. make carrot juice.2. Cut avocado in half.3. Place carrot juice and avocado in blender, and blend until smooth.4. Put sprouts and parsley on top of the soup.5. Note: Any combination of vegetable juice can be used to make soup.

 SEA VEGETABLE SLAW

1 handful of hijiki seaweed, soakes and drained1 handful of chopped cilantro1 handful of chopped scallions4 cups of shredded cabbagevegetable seasonings, or herbs to taste.

Mix all ingredients in a bowl, and serve.

TROPICAL SALAD

Submitted by Sierra (shuismount@aol.com)

SaladIn a bowl, put in cubed avocado, mango, and papayas, and a few rings of red onion (optional).

DressingFor the dressing, juice 1 orange and 1 lemon, and blend with a little honey or stevia to sweeten. Pour over fruit mixture and enjoy!

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ORANGE, CARROT AND SEED SALAD

Submitted By: Katie Chappell  

CarrotsOrangeSunflower SeedsPumpkin SeedsSesame Seeds

Grate 2 carrots, add sliced segments of orange, then sunflower, pumpkin and sesame seeds. Mix together and voila! - a taste explosion!

EGGPLANT & AVOCADO SALAD

By Allan Smith

1 Large Eggplant2 or 3 Ripe-But-Firm Ripe Avocados2 garlic cloves, chopped finely1/2 Red Onion, chopped finelyJuice of 3 Lemons4 Tbsp. Extra Virgin Olive OilDulse Flakes and Pepper to Taste2 Tsp. Raw Honey

Pare and dice eggplant. Place in a deep bowl and immediately cover with cold water acidulated with juice of 1 lemon.Whisk together: oil, garlic, dulse flakes, pepper and juice of 1 lemon. Set aside.Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.Drain eggplant and combine with avocados. Add chopped onion.Whisk dressing again and add to mixture. Toss gently.Set aside for about 15 minutes. Chill if desired.Before serving, toss gently again and sprinkle with honey.

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Crackers, Breads & Cereals

APRICOT-ALMOND HONEY BREAD

2 1/2 C soft wheat, sprouted 1 day1/4 C dried apricots, soaked, chopped finely2 dried slices pineapple, soaked, chopped finely1 C raw honey1/2 C almonds, soaked, finely chopped1 t vanilla1 t orange zest

Process wheat in a champion juicer with solid plate. Add apricots, pineapple, honey, almonds, vanilla and orange zest to the wheat mix well. Form into 3 loaves and dehydrate at 105 degrees for 5-6 hours, remove teflex sheet and turn bread over. Continue dehydrating for 5-6 hours or until desired moisture is obtained.

BUCKWHEAT CEREAL

2-4 C buckwheat, sprouted

Soak buckwheat for 8-12 hours, sprout for approx. 2 days, rinse at least 3 times a day. Place on a teflex sheet in the dehydrator for approx. 6-8 hours or until desired moisture is obtained.

CINNAMON DATE BREAD

3 C soft wheat, sprouted 1 day1 C dates1 t cinnamon1/2 C raisins

Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.

FLAT BREAD

1 C rye, sprouted1 C lentils, sprouted1/4 t caraway seeds1 t dried onion flakes

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1 T Braggs or to taste1/4 C tahini

Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

FLAX CRACKERS

4 cups whole flax seeds, soaked 4-6 hours1/3 to 1/2 cup Braggs Aminosjuice of 2-3 lemons

Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture completely dry. Approximately 5-6 hours.

Optional:

You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.

MUESLI

7 medium apples1 cup of rolled oats1/4 cup of raisins1/4 cup almonds (optional)1/2 teaspoon cinnamon

Cut the apples into wedges and remove the core.Juice the apple wedges and reserve 2 1/4 cups of the juice and 1/2 cup of the pulp.In a medium size bowl, combine the apple juice and pulp with the oats, raisins, almonds and cinnamon; mix well.Cover the bowl and place in the refrigerator.Allow the muesli to soak overnight.

To serve, pour some of the muesli into a bowl and add fresh berries or banana slices.

Yield: 3 1/2 cupsPreparation time: 10 minutesChill: overnight

OAT BRAN CEREAL

by John

Organic Oat Bran (Can also use baby rolled oats, or even oats)Organic Raisins (can add other chopped dried fruit)Stevia- Powdered HerbCinnamonFiltered Water

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Maple Syrup (can substitute honey instead)

Fill Bowl with Oat BranAdd a handful of raisins (or other chopped fruit i.e.: apples) Add a squeeze of the maple syrup or honeyAdd Cinnamon to tasteAdd a sprinkle of SteviaAdd filtered water as needed to firm

PUMPKIN BREAD

By RoseLee Calabro

1 c barley, soaked 2-3 days, be sure to rinse daily,(good) 2 C soft wheat, sprouted 1 day 1 1/2 C fresh pumpkin puree 1/2 orange 1 tsp. orange zest 1/2 tsp. ginger 1 t cinnamon 1/2 C dates 1/2 C raisins 1/2 C walnuts, soaked and chopped

Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.

RYE CRACKERS

1 C sprouted wheat1 C sprouted ryeBraggs Aminos (to taste)honey or dates (to taste)1 T caraway seedsonions chopped fine (as desired)

Sprout wheat and rye for 1 day. Process wheat, rye and dates through a champion juicer (can also use a food processor). Mix in Braggs, onions, caraway seeds and honey (if dates were not used) to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until desired consistancy.

Optional:

You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.

SPROUTED OATMEAL

By Loving Foods, Hawaii

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2 cups Raw Sproutable Oat Groats1 large Apple5 Dates1/4 cup Raisins1/4 tsp vanilla1/2 cup date soak waterpinch of cinnamondash of allspice2 tbs maple syrup(optional)

Soak Oat Groats for 10 hoursDrain and rinse and then place jar mouth down at a 45 degree angleRinse and drain daily for two daysSoak Pitted Dates for 1 hr.Place Soaked Dates, Sprouted Oats, Vanilla, Cinamon, Maple, Allspice, and Chopped Apple all in cuisinart and blend.Place in a bowl and add Raisins stiring by handPlace in Bowls and garnish with Cinnamon and Serve.

RAW OATMEAL

by Nomi Shannon

1/2 Cup raw whole oats *, soaked overnight in pure water to cover.1/4 Cup almonds, soaked overnight in pure water to cover.2 figs or 2 pitted dates, soaked in 1/2 cup pure water overnight.1/2 banana dash of cinnamon

In the morning, drain and discard water from oats and almonds. Rinse almonds. Put oats, almonds, fruit and fruit soak water in blender and blend until fairly smooth. Add banana and cinnamon and blend quickly. Serves 1. Eat immediately.

note: Finding raw oats is difficult. My favorite source tells me that because whole raw oats turn rancid quite quickly, the companies that supply it are "lightly steaming" the oats after harvest. This is not a good thing - as steam reaches 212 degrees and will destroy all the enzymes. Ask your source, but don’t be surprised if they don’t really know that this is what is happening to the oats. If you find a truly raw source - or are a truly raw source of Organic whole oats-please contact this author. This is a delicious and hearty recipe, but unless you are sure the oats are truly raw - don’t indulge in it too often. Try this same recipe with other whole raw grains such as Barley, Kamut or Spelt.

ESSENE BREAD

4c soaked wheatberries1/2 c to 1c minced veges2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).

Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used! Grind the wheat, add veges, season on top, form loaf. "Bake" in the Sun or warm place(70-90 deg) until firm(12-24 hrs). Bread may need to be turned so that bottom will dry. Enjoy !

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WINTER BUCKWHEAT BREAKFAST

1 cup sprouted or soaked buckwheat8 soaked dates1 apple2 Tablespoons shredded coconutfresh cinnamon and nutmeg to taste

1. Put everything in a blender of food processor, or Champion juicer with blank plate.2. Adjust the ingredients to your taste.1. You can add bananas or other soaked dried fruit and nuts.

BELL PEPPER CRACKERS

4 cups chopped red bell pepper2 Tablespoons soaked raisins4 Tablespoons raisin soak water2-4 Tablespoons your favorite seasonings1/2 cup almond butter or ground almonds

Blend all of the ingredientsDehydrate at 105 degrees for approximately 8 hours.

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Dressings and Sauces

CRANBERRY SAUCE

by RoseLee Calabro

2 C fresh cranberries 1 orange 1 apple 1 C dates water for consistency

Process cranberries, orange, apple and dates in a blender and serve.

FLAX SPREAD

4 tablespoons raw flax seeds1/2 lemon, juiced1/2 teaspoon Bragg's Liquid Amino Acids2 tablespoons of water

Grind the flax seeds to a powder using a coffee or seed grinder. Add the remaining ingredients and mix into a paste.

MUSHROOM GRAVY

By RoseLee Calabro

1/2 C almonds, soaked 12-48 hours and blanched 1/2 C water 2 C shitake mushrooms water for consistency 1/2 C shitake, finely chopped 1/4 t garlic granules or 1 clove garlic 2 tsp. Bragg Liquid Aminos

Blend almonds and water until smooth, set aside. Blend mushrooms add water for consistecny. Add almond milk, choppedshitake, seasonings and mix well.

PINEAPPLE CHUTNEY

by Cherie Calbom

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An easy way to add an exotic touch to curries or grain dishes.

1 pineapple1/2 cup of raisins2 tablespoons balsamic vinegar1 tablespoon grated fresh ginger1 tablespoon lemon juicepinch cayenne pepper

Peel and core the pineapple and cut into strips. Juice the strips and reserve all of the pulp.

In a blender or food processor, combine the pineapple pulp, raisins, vinegar, ginger,lemon juice and cayenne pepper; blend until the raisins are coarsely ground.

The chutney can be served immediately, but it will taste better if it is refrigerated first for 30 minutes. Left over chutney can be stored in a covered container in the refrigerator for at least a week.

Yield: 1.5 cupsPreparation time: 10 minutesChilling time: 30 minutes

SIMPLE SALSA

1.5 pounds whole Organic Roma tomatoes 5 Serrano chilies 1 medium peeled onion 2 TBS dulse flakes (sea vegtable)1 tbl. cumin 1 clove peeled garlicoptional (this recipe is a good start! feel free to add other things such as cilantro, and other herbs to make it even better!)

Place all ingredients in blender or food processor; blend to desired consistency.

THAI GUACAMOLE

Courtesy of Jen

1 avocado, pitted and peeled1 cup green beans3tbsp lime juice2 tbsp minced ginger root1 tbsp chopped, seeded jalapeno2 tsp minced garlic1 tsp curry1/4 cup minced cilantro.

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Puree avocado, beans and lime juice until smooth. stir in all other ingredients. (To taste- this is VERY garlicky, so if you want, you can reduce the garlic)Play around with it; it comes out interesting any way you look at it! Yields about 12 servings.

GADO-GADO

by Nomi Shannon

Gado-Gado is a highly flavorful sauce that tastes wonderful slightly warmed (use the warm to your finger test- if you can’t leave your finger in there indefinitely, it’s too hot and you are losing enzymes) and drizzled over almost any vegetable that you can think of. Try placing some of the following on a bed of sunflower and buckwheat sprouts and pour some Gado-Gado over: shredded cabbage, sliced carrots, celery, broccoli, asparagus, spinach, grated beets, cauliflower florets, mushrooms, any kind of squash, greens, grated sweet potato, etc.

1 Cup almond butter2 - 4 Tablespoons chopped onion2 cloves garlic, pressed1 Tablespoon honey Juice from1 lemon1 Tablespoon grated ginger root1 Tablespoon Tamari1 Tablespoon Sesame oil1/2-1 teaspoon cayenne pepper1/2 Cup water

Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings. Yields 2 1/2 cups.

Peanut Information The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is ‘allowed’ and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isn’t recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.

Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it

GUACAMOLE DIP

by Rhonda of Hallelujah Acres

2 very ripe avocados2 Tbsp. onion, chopped fine1 clove garlic, minced1/2 red pepper, cut fine

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1/2 green pepper, cut fine1 medium ripe tomato, peeled and chopped2 stalks celery, chopped fine1 Tbsp. lime or lemon juice

Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and blend in remaining ingredients. Serve as quickly as possible. Serve w/ fresh veggies.

RAW SALSA

by Rhonda of Hallelujah Acres

Chop 6 Medium Tomatoes1/2 Cup Chopped OnionChop 1 Small Banana Pepper (not Jalapeno)4 Celery Stalks, minced

Mixed chopped vegetables together and allow to stand one hour.

Add the following Seasonings:1/2 Cup Safflower OilChopped nuts or seeds to taste, if desired.1-2 Minced Garlic Gloves1/2 Cup of Sweet Basil Leaves

Allow mixture to sit until flavors have blended, approximately one hour. For added zest add the juice of one lemon and one lime.

Note: Hot Jalapeno peppers damage the mucous membranes and the lining of the stomach.

PINENUT BASIL DRESSING

1 cup pine nuts soaked overnight1 cup filtered water2 cups fresh basil1 Tablespoons Nama Soy

Blend soaked pine nuts in a food processor with basil, water, and soy until creamy.

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Appetizers & Finger Foods

STUFFED MUSHROOMS

1/3 C pine nuts3 cloves garlic, minced1/3 C fresh cilantro, packed leaves, chopped1/3 C fresh basil, packed leaves, chopped1 T lemon juice1 C tomato, chopped2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chip several times. Stop to scrap down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to the pesto, it should not be a puress. Remove stems from mushrooms and stuff the filling into the cap of the

SWEET'N CRUNCHY ZUCCHINI CHIPS

by David Klein

Slice Zucchini into 1/4 inch "chips"Dry the chips in a food dehydrator. (105 degrees recommended)Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads. mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

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Entrees and SidesCARROCADO MASHby David Klein

6 to 8 large fresh carrots1 large red or yellow bell pepper1 large or 2 small ripe avocados1 oz. whole dulse leaf

Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by handSlice up the bell pepper into strips.With the blank plate installed, run the carrots through a Champion juice, collecting the juicy pulp in a bowlRemove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp.Add the dulse and bell pepper to the carrot-avocado mixture, and serve.Optional: scoop out bell pepper and stuff with the carrot-avocado mixture(Makes 2 Servings)

CURRIED GRAIN AND NUT DISHRecipe by Richard Salome

1 C barley, soaked 3 days1/2 C almonds, soaket 12-24 hours, blanched, chopped1 C sunflower seeds, soaked 5-6 hours1/4 C flax seed oil2 T Spike vegetable seasoning

Mix all ingredients in a bowl

Curry Sauce

1 C almonds, soaked 12-24 hours, blanched16 oz. purified water2 medium sized Fuji apples, cored & diced1 C raisins, unsoaked1 t curry powder2 T flax seed oil2 T Braggs or to taste

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1 medium sized ripe banana

Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion.

KEFFI'S PATE'

1 cup raw pumpkin seeds 1 cup raw sunflower seeds 1/2 medium red onion 2 tablespoons tamari 1/2 cup coarsely chopped fresh basil 1/4 teaspoon freshly ground black pepper

This delectable pate' comes from restaurant keffi in santa cruz. it is uncooked and is made from pumpkin and sunflower seedsthat are soaked for six to twelve hours to achieve the desired taste and texture. more important, soaking starts the sproutingprocess, which improves the nutritional value of the seeds. spread a tortilla with the pate', top with lettuce and tomato, and roll up.

Put the pumpkin and sunflower seeds in a medium bowl and cover with water. allow to soak for 6 to 12 hours. drain, rinse thoroughly, and drain again. put the soaked seeds and all the remaining ingredients in a food processor fitted with the metal blade. process until smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at least 1 hour before serving.

The pate' keeps up to 3 days in the refrigerator.

MASHED "POTATOES"

by RoseLee Calabro

6 C chopped cauliflower 1/4 c flax oil Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet onthe lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Servewith Mushroom Gravy.

MOCK SALMON PATE

by Katherine Dichter

2 cups almonds, soaked overnight1 cup celery, finely chopped1/2 cup green onions, chooped

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1/4 cup purified water2 med. or large carrots3 tsp. lemon juiceDulse Flakes, rinsed1 head romaine lettuceParsley

Run the almonds and carrots through a Champion juicer, using the "blank" plate to make a smooth pate.Mix all ingredients except the lettuce in a bow, adding the dulse to taste.Form the mixture into a rounded (or other shape) loaf, and garnish with parsley greens.To serve, spoon onto the lettuce leaves and eat like a sandwich, or optionally, spread onto celery sticks.

NUT PATE

by RoseLee Calabro

1 C almonds, soaked 12-48 hours and blanched 1 C sunflower seeds, soaked 6-8 hours and rinsed 1/4 C sesame seeds, soaked 8 hours and rinsed 1 red bell pepper, finely chopped 3 stalks celery, finely chopped 1 sm leek, finely chopped 1-2 tsp. powdered kelp 1-2 T Bragg Liquid Aminos or to taste 2 T lemon juice

Using a champion juicer process almonds, sunflower seeds, sesame seeds using the solid plate. Add red bell pepper, celery,leek, lemon juice, kelp, Bragg and mix well.

SEA VEGGIE PIZZAby John Kohler

I call this a sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.

Dried Laver Circles (found at Asian Markets)2 AvocadosJuice of 2 Medium Size CarrotsDulse Flakes

Toppings:Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!

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Mash the two avocados. Add the juice of 2 carrots, Mix Well.Spread the above mixture on the Laver.Sprinkle Dulse Flakes to completely cover the avocado Mixture.Select several toppings and chop them up into small pieces.Carefully place each topping, one at a time on the pizza.Be sure to use your imagination, and make it look pretty!

Options:This recipe is very open to your imagination and creativity! The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese! The topping can be anything you desire, just chop it well into small pieces!

SUNBURGERS2 C sunflower seeds, soaked 6-8 hours1/2 C carrots1/2 C celery3 green onions, sliced1 red bell pepper, sliced1/4 C fresh basil1/4 C frsh parsleyBraggs to taste

Process all ingredients with S blade in a food processor. Make patties and dehydrate at 105 degrees for 12-24 hours until dry. Turn patties over when dehydrating on a teflex sheets after 6 hours.

TURKEY DRESSINGby Rose Lee Calabro

1 C almonds, soaked 12-48 hours and blanched 1 C pumpkin seeds, soaked 6-8 hours 1 C sesame seeds, soaked 6 hours 1 C filberts, soaked 6 hours 1 C white onions, finely chopped 1 T poultry seasoning 2 tsp. powdered kelp 1 C parsley, finely chopped 3 T flax seeds, soaked 2-4 hours 3 T Bragg Liquid Aminos 2 T lemon juice

In food processor with "S" blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Addonions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered withteflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, andremove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce.

VEGETABLE KEBABS4 mushrooms1 zucchini

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1/2 cauliflower1 red bell pepper2 carrots1 onion2 inch piece fresh ginger, peeled2 cloves garlic1/2 C Braggs2 C water1/2 t cayenne1 t basil1 t oregano

Clean and cut first six vegetables into chunks. Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and dehydrate for 24 hours at 105 degrees.VEGGIE BURGERS

1 large red onion1 large bell pepper3 carrots1 small head cauliflower1 lg. stalk broccoli1 C almonds, soaked 12-24 hours1 C sunflower seeds, soaked 5-6 hours1/4 C sesame seeds, soaked 5-6 hours5 cloves garlic2 T Braggs or to taste1 t cumin2 T dried Cilantro or 1-2 C fresh

Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2" thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained.

Walnut Coconut Pate:

1 1/2 cup raw walnuts 1 1/2 cup raw pine nuts 2 bunch fresh parsley 1/4 fresh coconut 1/2 jicama1-2 red bell peppers

Spices:1/2 tsp. dill1/8 tsp. liquid smoke1 tsp. garlic pickle1 tsp. tomato powder

In food processor: grind each nut and parsley separately: walnuts, pine nuts, coconut until smooth.

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In a food processor: mix nuts and spices (except jicama and bell pepper) blending until smooth. Spice to taste.Serve with jicama and red bell pepper 'chips.'

25 minutes to prepare. 4-6 servings.

SPROUTED QUINOA PLATE WITH SALSA AND VEGETABLES

by Kate L Pugh

Sprouted Quinoa:     35-50g (1 1/2 - 2 oz) quinoa grain Salsa:     1 (preferably ripe-ish) tomato     1 spring onion (scallion, green onion)     a few leaves fresh basil         (don't sub dried, better to omit)     up to 1/2 clove garlic         (omit if you hate raw garlic) Vegetables:     1/2 (sweet) red (bell) pepper     3 - 4 pieces baby sweetcorn     1 medium mushroom     soy sauce and balsamic vinegar to taste (optional)To Serve:     1/2 serving (1/4 recipe) Almond Pâté          (or 4 tbsp other raw nut or seed pâté)

Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time. To prepare the salsa, chop everything very finely (especially the garlic) and mix together. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar if using, and mix well. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won't be able to see the quinoa. Eat and enjoy!Serves 1

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SLIVERED VEGGIE CHOP SUEYby Nomi Shannon

Almost any vegetable works in this recipe, the secret lies in making the longest and thinnest slivers that you can manage. They will pick up the taste of the seasonings and are fun to eat and easy to digest. It is worth the effort!

2 Carrots, slivered (by hand or use mandoline)2 stalks celery, peeled and slivered1 Cup thinly sliced mushrooms1 red pepper, slivered2 Cups thinly sliced Bok Choy, leaves and stems1 small zucchini, slivered1 cup green beans, slivered1 cup snow peas or snap peas1 cup mung sprouts1 cup sunflower sprouts1 cup clover sprouts1 small red onion, chopped2 cloves garlic, minced1/4 cup chopped cilantro2 teaspoons ginger juice, or 1 Tablespoon minced ginger2 Tablespoons sesame oil, or more to taste2 Tablespoons Tamari4 pieces of Nori, cut in 1/2" strips

Toss well. Serves 6-8

Option: To use as a main course or a one dish meal, add 2 cups soaked pumpkin seeds, sunflower seeds or almonds.

BETA BERGERSby Nomi Shannon

They are called Beta Bergers because of the high amount of Beta-carotene in Yams. If you do not own a dehydrator and using the sun isn’t possible, either lightly bake in a low oven, only until the outside is warm or lightly heat the outside in a frying pan on medium with only enough olive oil brushed on the pan to keep berger from sticking. Non-stick pans are not recommended because at high heat they give off a very toxic substance. Or, you can dispense entirely with the notion of dehydration and just

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serve them as is, with a bit of NOTMAYO! or Marvelous Mushroom Gravy (see Dressing chapter) on the side.

1 Large Yam1 1/2 Cups sprouted wheatMedium red or yellow onion1 Tablespoon Miso paste2 Tablespoons Dulse powder

Put first three ingredients thru Champion (use blank filter). Put mixture in bowl. Mix in Miso paste and Dulse powder thoroughly. Make into 1/2" thick burger size patties and dehydrate until desired consistency. This recipe can be done in a food processor. Grate Yams and onions, then switch attachment to S blade, add additional ingredients and process. note: for more of a ‘cracker’ effect in the dehydrator, make patties smaller and thinner.

ZUCCHINI SURPRISE

3 shredded zucchini2 red apples cut in small pieces1 avocado cut in small slicescumin to tasteBraggs to taste

Mix all ingredients together and serve.

FLAX SEED HEROby David Klein

Soak 1/3 lb. or more flax seeds in a bowl overnight. Make sure all seeds are wetted. After 12 hours, chop up a small white onion into small bits then mix into the seeds. Place fine nylon window screen mesh over your dehydrator tray. Using a spatula, spread the seeds on the screen and shape into a flat long subshape. Make any size and more than one if desired. Dehydrate until dry. If still moist inside, that's ok - chewy is nice! Hero filler: be creative. Try salsa made from chopped tomato, celery, onion, cilantro, etc.

ALMOND PÂTÉ (RAW)by Kate L. Pugh

This is a slight adaptation of a recipe by Katherine Dichter, orignally entitled Mock Salmon Pâté. It seems to have been published originally by the Living Nutrition Magazine - I don't know anything else about this publication as the Web address I was referred to does not work!

Serves 2

40 unblanched whole almonds 1/2 stick celery 2 spring onions (green onions, scallions) 1 small carrot (about 50g, 2oz) large squeeze lemon juice

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2-3 tsp nori flakes (optional, or use other seaweed)

Soak the almonds at least overnight, or for up to 36 hours, changing the water every 12 hours.Drain the almonds, and peel them if you can be bothered (I think it enhances the flavour).Chop the celery and spring onions; peel and chop the carrot. Put these and the almonds into a blender, and process until smooth. My hand blender is capable ofdoing this, but it takes a while and some rearranging.Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want, but I don't think it needs it. Serving suggestion: Mound the pâté on the middle of a plate. Fill half the plate with mixed leaf salad, and arrange chopped vegetables around: sticks of celery,rounds of peeled sliced broccoli stem, sliced baby sweetcorn, sliced (sweet) red (bell) pepper. Also used in my Sprouted Quinoa Plate with Salsa and Vegetablesrecipe.

BROWN RICE IN CURRY SAUCE By Vanessa Johnson

1/2 cup of brown rice (must be brown)1 tbsp. curry powder1 lb. carrots1/2 small beet1 stalk celeryChinese spinach (when juiced thickens sauce- could use soaked flax seedsinstead)1 clove garlic grated1/2 small onion chopped finelyolive oilmung bean greens

Soak brown rice in plenty water for 12 hours. Drain. Mix in chopped bean greens and place in serving dish. In a glass place onion,garlic and any other desired seasoning greens. Just cover these with olive oil and let soak. In another glass mix curry powder with enough olive oil to make into a paste. Juice beet, carrots and celery and chinese spinach. Add curry paste to juice and mix well. Pour curry sauce into serving sauce bowl.

Part of the enjoyment of this dish is all the serving that you allowyourself. I'll explain. You have the rice mixture in a bowl. Theonion/garlic mix in a serving shot glass (or something) and then you have the sauce that should look orangy/reddy/browny in a another serving bowl all on a tray. Your bowl is empty. Then you spoon in some rice and on one side of the rice you spoon on some of the onion garlic mix, on the other you spoon on some of the curry sauce and so as you eat the rice, you decide how much of what flavours you want. Then you can serve yourself some more rice and more sauces... it reminds me of the way Asians eat- many serving bowls of different interesting stuff.. and you keep serving yourself as you go along.

This stuff not only tastes good.. it looks good too!

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Cookies & Treats38

APPLE RAISIN COOKIES

2 C sunflower seeds, soaked 4 hours and rinsed.2 fuji apples, grated2 large bananas1/2 C dates1 C raisins1 t cinnamon1 T flax oil1 C walnuts, soaked 2 hours, chopped.

Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours.

BANANA BARLEY COOKIESby Rose Adams/Jackson Wu

1 1/2 cup barley (soaked)3 bananas1 tbsp vanilla1 cup dates1/3 cup water1 cup chopped walnuts

Add a whole peeled orange and 1 tsp. of orange peel to make barley orange cookies.

In blender:Put all ingredients in a blender and mix thoroughly (except walnuts). Add walnuts to mixture after blender.

Place batter on a teflex sheet. Dehydrate at 100 degrees for approximately 8-10 hours. Be sure to turn cookies after 4 hours.

BRENDAN'S HIGH ENERGY BARScreated for Brendan for his workouts

1 C barley, soaked 3 days2 C soft wheat, sprouted 1 day3/4 C dates3 T raw honey1 t cinnamon1 t vanilla1 C walnuts, soaked, chopped1/2 C almonds, soaked, chopped

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Process barley, wheat, dates, in a champion juicer using the solid plate. Add honey, cinnamon, vanilla, walnuts, almonds and mix well. Form into bars and place on a teflex sheet in the dehydrator for 6-8 hours, depending on the desired moisture and size. Be sure to remove the teflex sheet and turn bars over half way through.

CINNAMON WALNUT CARAMELS OR CINNAMON WALNUT TURTLESby Colleen Holland

2 cup walnut1 cup honey1/2 cup cinnamon1 tsp vanilla

Various spices and nuts can be substituted. Can add coconut and dried fruits.

In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoughly coated. Form into small clusters and dehydrate at least 24 hours.

CLAUDIA'S COOKIES2 C almonds, soaked, blanched2 C sunflower seeds, soaked and rinsed1/2 C sesame seeds, soaked1 C dates1/2 C dried apricots, soaked1 t cinnamon1 t cardamon1 t vanilla2 C pecans, soaked, chopped

Process Almonds, sunflower seeds, apricots, and dates through the champion juicer with the solid plate to form paste. Add spices and vanilla and mix well. Using a food processor with the "S" blade, chop pecans. Form dough into small balls and roll in the chopped pecans. Place on a dehydrator tray with a teflex sheet and form into a small, round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours.

COCONUT CRUNCH MACAROONS2 cups almonds1 cup shredded coconut1 T almond extract6 - 10 pitted dates

Soak almonds 8 hours, dates 2 hoursIn blender: blend with 1/2 cup water from dates, with almond extract, dates, and shredded coconut (keeping dough thick)Drop 'dough' on wax paper, or teflex sheets on dehydrator trays. Dehydrate 12-24 hours at 105 degrees, turning over when dough is firm.Serve warm at desired chewiness

Time:10 minutes to prepare12-24 hours to dehydrate30-45 cookies

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FRUIT LEATHER

2 large pears3 small fuji apples1 t cinnamon

Clean, core and dice pears and apples. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained.

You can make a fruit leather using any fruit and any combination and amounts. You can't go wrong. Makes an excellent snack for children and adults. Better than a candy bar!

ISLAND FANTASY

by Rose Adams/Jackson Wu

1 1/2 cup barley (soaked)1 cup coconut1/2 cup raw carob1 tbsp vanilla1 cup walnuts1 cup raisins1/3 cup water1 orange (whole peeled)

In a blender:Put all ingredients in a blender and mix thoroughly (except walnuts). Add to mixture after blender. Place batter on a teflex sheet. Dehydrate at 100 degrees for approximately 8-10 hours. Be sure to turn cookies after 4 hours.

LOS ALTOS SCONES

Recipe by Pam Masters

4 C sprouted buckwheat2 C raisins1/2 C raisins soaked1 C soaked chopped walnuts1 t vanilla

Soak buckwheat (raw, whole groats, silvery green in color) 8-12 hours. Rinse 3-5 times, water will be very thick. Sprout 1-2 days, rinseing well 2 times a day. Put sprouted buckwheat through the champion juicer with solid plate, alternating with raisins to make your scone batter. Stir in 1/2 C soaked raisins and 1 C soaked

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chopped walnuts. Form in round biscuits and dehydrate at 105 degrees for 4-6 hours and then turn scones over and remove teflex sheet. Continue to dehydrate until desired moisture is obtained.

RAW FOOD "CANDY"

1 Cup date paste1 Cup carob powder1 Cup almond butter (or cashew butter)

Mix in blender and form into balls, stick a toothpick in, and enjoy!

HALVAH

1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame Butter)2 Tbsp Honey1 Tsp Vanilla (Optional)1 Tbsp Raw Carob Powder (Optional)

Grind sesame seeds past meal stage into a nut butter. Scrape out into a bowl and dribble in the honey. Mix well until you get one sticky mass. For a "chocolate" halvah, mix in raw carob  powder - don't mix will; allow it to become marbled. For more vanilla flavor, add 1 teaspoon of vanilla with the honey.

Line a small (about 4x3 inches) box with waxed paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes.

Makes about 1 dozen 1 inch cubes

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DessertsQUICK AND SIMPLE APPLE PIE

by John Kohler

This Apple Pie uses very few ingredients, it is easy to make and tastes wonderful!

Crust:1 1/2 cups sunflower seeds3/4 cup raisins1 tablespoon carob powder

Filling:5-6 medium sized apples peeled and cored (I use green apples)3/4 cup raw, unfiltered honey (preferably with pollen)1 tablespoon Cinnamonjuice from 1/2 meyer lemonshredded coconutdash of cloves (optional)1 seasonal fruit (kiwi, banana or other)

Make the crust by placing the sunflower seeds, raisins and carob powder in a food processor and process with the "S" blade until finely ground and mixture sticks together.Line a 9" pie pan with this mixture and form the crust.Take the apples, and pulse chop with the "S" blade into small pieces. (Be sure not to overdo it and make apple sauce!)In a bowl, mix the chopped apples, cinnamon, lemon juice and honey and dash of cloves together.Scoop the mixture into the pie crust. Save the "juice" that remains and drizzle over pie when served. Level out with a spatula. Sprinkle on Coconut flakes on top of the mixture.Cut seasonal fruit into thin slices and place on top of the coconut flakes in the center of the pie!For best results, place in refrigerator for 1 hr to allow pie to set.

CATHERINE RYANS PIE CRUST

from The Rawsome News, March-April 97

1 cup pitted dates 2 cups pecans, pistachios & almonds mixture 1 cup almonds

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2 TBS orange juice

Grind the one cup of almonds (other nuts are too oily) in clean, dry food processor until fairly fine power. Stop grinding way before nuts start to turn buttery. Set Aside.Put remaining two cups of three-nut mixture into food processor. Grind until fine enough that they just barley begin to get some nut-butter sticking on the sides of the machineAdd dates and mix a very long time. Mix will eventually start to ball up as the oils start to pull out of the ground nuts Finally, with machine still running, add orange juice. The clumps of mixture will suddenly ball up in one solid, rich mass. Put the set aside ground almond powder into strainer/sifter and shake powder over wax paper. Put entire ball of nut/date mixture in center. Press down. Sprinkle more nut powder over top. Put another sheet of wax paper on top. Roll out with rolling pin into size big enough to fit pie pan. Pull off wax paper from top side of crust. Sprinkle almond powder in pie tin. Turn date/nut crust over into pan. Pull off last sheet of wax paper. Gently press into pie pan, trimming off excess. Dust the rim of the pie crust with remaining almond powder. Fill with raw pie mixture: apple-raspberry, pumpkin, banana-carob creme, California lime, etc. A coffee/nut grinder can be used to grind nuts instead, then all other material can be run though Champion juicer for similar results if a food processor isn't available; but filling will not be as smoothTry adding raw carob earlier on in the processing, for variety. Also, you can put spoon-sized balls of mixture into freezer for great candy.

CARROT PUDDINGCAKES by Ed Latson

Pudding Ingredients:2-1/2 med. carrots1/2 lb. raw almonds1/2 lb. dates3/8 cup raw honey

Pudding Instructions:Grate the carrots in a food processorInstall the "s" blade in the food processor and process the carrots until they are lightly coarse, then place in a bowl.Process the almonds until fine, then set aside in bowl.Process the dates, then add the honey.Add the process nuts to the date-honey mixture and mix/process

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Mix the nut-date-honey mixture into the processed carrots by hand.Spoon the mixture into cups or cake pan, or roll into balls

Topping Ingredients1/4 lb. raw almonds1/4 cup raw honey1/2 tsp. vanilla

Topping InstructionsProcess the almonds to an almond butter consistencyAdd the honey and vanilla and process furtherSpoon a dollop of the topping onto the cakes or balls and enjoy!

DATE NUT TORTE1 cup pitted dates2 C raisins & 2 C currants2 Cups Pecans1 Lemon2 Cups Filberts (hazel nuts)2 T. lemon juice1 tsp. lemon rind

Bottom layer: in food processor (with "S" blade): Blend into a fine meal hazel nuts and raisins, and press mixture into round shape about 1/2" thick and 8" in diameterLemon Date frosting: in blender: blend until smooth dates and lemon juice using water if needed to thin, stirring lemon rind into sauce at the end.Frost top side of first layer of the torte with 1/2 sauce, save the rest for frosting the topTop layer: in food processor: blend into a fine meal pecans and currants, place on wax paper, make into another layer to fit on top of the first, and carefully place on top of the frosted layer. Frost the entire outside, and decorate with lemon wedges around the rim, serve or chill and serve. 15 minutes to prepare; 12-14 servings

FRESH FRUIT ICE CREAM By Tom Billings

The following can be a dessert, if eaten in small quantity, or a main fruit meal. As it is frozen, and cold/frozen food upsets the digestion, it should be eaten only rarely - as a special treat. Also, the high sugar content of modern fruit makes this an occasional treat, rather than a dietary staple. Take fresh, raw, ripe mangos. Peel and slice, store slices in plastic bag or other suitable container, and freeze. Then when you want to eat, remove from freezer and allow mangos to partially thaw. The mangos should not fully thaw: they should still have ice crystals in them. Put partially thawed mangos in blender, and puree. The result is an ice cream substitute that is 100% raw fruit, delicious, and better than any ice cream. This process can be used with other sweet fruit, such as papayas, pineapple, nectarines, mulberries, bananas, etc. It doesn't work well with watery fruit - things like citrus, grapes, strawberries; one gets a fruit ice (which does not have an ice cream-like consistency) when using watery fruit.  

Author’s Note:  I have also used frozen strawberries, bananas, cantelope and use a champion juicer with the homogenizing plate (blank plate) and you get a consitancy of frozen yogurt.  Yummm.  For best results use fresh fruit, and freeze when they are ripe.

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GREG'S  TROPICAL BLISS PIEby Greg Laroche

Pie Crust:2 cups sprouted almonds1 cup dates1 orange1 tbsp cinnamon1/2 tsp nutmeg

Filling:1 basket strawberries (1/2 frozen)4 bananas (3 frozen)1 kiwi

Options: (possible substitutions): Any sprouted nut; figs; any fruitCombine dates, orange and spices in a food processor until smoothAdd sprouted almonds to mixture and blend into a rough paste.Put mixture into pie paste and form crustPut pie crust into freezer to set for about an hour.Blend frozen bananas and strawberries in food processor until smooth.Put filling into pie crust. Decorate with remaining fruit.

PARADISE PEACH PIE 1/2 cup pecans 5 peaches 1/2 cup chopped dried pineapple 3/4 cup chopped fresh pineapple 1/2 teaspoon apple pie spice (I don't use) 1/2 teaspoon cinnamon (I don't use) 2/3 cup pitted soft dates, such as Med-Jool 11/2 cup fresh berries for garnish (I used blue) 1 (9") Almond-Pecan Pie Crust

In a small bowl, cover pecans with water and soak for 8 to 12 hours. Drain and rinse. Set aside. Peel and halve peaches, reserving skin. Remove pit and thinly slice flesh. Set aside. In a food processor or blender, blend peach skin with pecans, dried and fresh pineapple, spices and dates. In pie shell, layer 1/2 of peach slices in a fanned spiral (I throw in). Evenly spread 1/2 of pineapple mixture over peach slices. Repeat with remaining peach slices and pineapple mixture. (I came out with three layers ending with peaches.) Garnish with fresh berries of your choice. Serve immediately or refrigerate and serve chilled.

Almond-Pecan Pie Crust

1 cup almonds 1/2 cup pecans 1/3 cup chopped pitted soft dates, such as Med-Jool 3 tablespoons water

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In separate bowls, cover almonds and pecans with water and let soak for 8 to 12 hours. Drain and rinse. In a food processor, grind almonds to consistency of moist meal. Place in a medum-size bowl and set aside. In a food processor, grind pecans to consistency of moist meal and stir into almond meal. Set aside. In a food processor, blend dates and water until smooth. Stir into nut mixture until thoroughly mixed and dough-like in consistency. Shape nut mixture into a ball and place on 12" length of waxed paper. Top with another 12" length of waxedpaper. Flatten ball with palm of hand. Using rolling pin, rollout dough into a circle 11" in diameter. Carefully remove top sheet of paper. Invert pie crust into an oiled 9" pie plate, pressing gently. Trim excess crust and press gently to even edges of dough. Place crust in a food dehydrator set at 125 degrees for 2 hours. (Or preheat conventional oven to 250 degrees and immediately turn off heat. Let crust sit in oven with door closed until it is dry and set, about 30 minutes.)

Note - it will not be very set, it is still sticky and very moist and will fall apart when cut, but who cares, it tastes good.

PECAN MOUSSE1 Cup pecans2 Cups of purified water3-5 pitted datesSauce: 2 cups soaked currentsSpice Options: fresh ginger root, cinnamon

Soak currents 1-4 hours in warm, purified water, saving the soaking water.8 - 10 hours before serving: In blender: blend pecans and dates with 2 cups of water, pour into a 9" glass pie plate.Put the pie plate into the dehydrator at 105 degrees, for 8-10 hours, or until mousse consistency.2 - 4 hours before serving: In blender: blend 1/2 currants, keeping the sauce thick, spicing to taste, pour into a bowl and 'warm' in the dehydrator with the mousse.Serve warm, garnishing with currants, surrounding with the warmed sauce.

1-4 hours soaking; 20 minutes to prepare; 8-10 hours to dehydrate; 6-8 servings

Notes:

The sauce could be made with raisins, figs, or apricots, or any dried fruit you fancy.

RAINBOW SORBET4 frozen peeled kiwi1 box frozen strawberries (tops cut off)1 frozen pineapple (peeled, sliced)6 frozen bananas4-6 fresh mint leaves3 fresh bananas

Freeze fruit 8-12 hours ahead of time.In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parfait glass, place in freezer

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Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer.Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately.

8-12 hours to freeze fruit; 20 minutes to prepare; 4-6 servings

Notes:You can just make one layer and eat that. Each layer can be eaten separetely, on it's own. Any fresh fruit can be used- keeping banana as the base.Sorbet can be prepared with several machines. The vitamix does fine. The champion and the Green Power can do this as well, using the solid 'blank'.

STRAWBERRY - BANANA PIEby Greg Laroche and Jyl Safier

1-1.5 cups soaked almonds0.5 cups dates1 tsp. cinnamon0.5 tsp. nutmeg0.25 cup orange juice3 pints strawberries4 bananas0.125 cup fresh shredded coconut

Freeze 2 pints of the strawberries and 2 bananas Blend almonds, dates, cinnamon, nutmeg and orange juice in a food processor. Form the blended mixture into a pie crust in a 9 inch pie dish.Process the frozen fruit to a sorbet consistency in a Champion juicer using the blank plate. Slice up the remaining strawberries and bananas. Layer the sorbet and fruit slices over the pie crust. Decorate with coconut.

Remarks on the recipe: 1) It's an excellent pie - I had a chance to eat some at an earlier meeting. 2) In step 4, you can use a blender instead of a Champion juicer. Just let the fruit thaw some before putting it in blender.

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CREAMY MINT SAUCEIt is the spearmint that brightens up this special sauce.

2 fresh bananas1 frozen banana1/2 cup fresh spearmint leaves1 lime

Machine Instructions (for Champion or Green Power)Put the  blank screen in the machine.  Place a large enough bowl to catch the output.

Preparation InstructionsTo make the sauce, alternate putting 2 fresh bananas, and frozen banana with mint leaves through the machine and into a bowl.Spice with lime juice to taste.Serve in a fancy bowl or on top of citrus fruit, strawberries or fresh greens.

Freezing time: 6 - 8 hoursPreparation time: 10 minutesYields: 2 cups sauce

Preparation HintsThis can be made without the frozen fruit, but it does cool down the sauce if one of the bananas is frozen. The weather might determine your choice.

COULD IT BE CHOCOLATE PUDDING?by Dr. Douglas Graham

12 dates12 black mission figs1 quart purified water1 tsp raw carob powder

Blend 12 dates, 12 black mission figs and 1 quart of purified water.  (More or less water may be needed depending on the dryness of your fruit.) Start with slightly less.Add one teaspoon of raw carob powder. Chill and serve in in pudding glasses.FROZEN MANGO PIE WITH ALMOND MAPLE CRUSTby Nomi Shannon

1 Cup Almonds (can be soaked and dehydrated or unsoaked)3-4 teaspoons maple syrup

In food processor, process almonds until uniformly very fine. (Don't over process into almond butter!) Gradually add the maple syrup, only enough until the almond meal holds together. Set aside 2 Tablespoons of the mixture. Sprinkle and then gently

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press the crust into the bottom and sides of pie plate. Don’t worry about getting the crust all the way up the sides. Once the filling is in the piecrust, sprinkle the mixture that has been set aside around the outside edge of pie.

note: this is a very thin crust. If you want a thicker crust, double the recipe.

Filling 4-5 Cups Frozen Mango, cut-up (can be found in frozen section if it is not Mango season) optional: 3/4 Cup diced Dried Apricots, frozen (or diced dried mango)

Alternating mango with dried fruit, put through Champion (use blank filter). Place in crust. Freeze. You need to work fairly quickly for this recipe. It helps to first chill the bowl in the freezer.

This recipe relies on the Champion for desired results. If the Mangos are not very sweet, use 1/2 Cup diced pitted dates or Maple or date sugar to sweeten (or even a few spoonfuls of maple syrup), put through Champion along with Mangoes and Apricots.

Alternative: For a chunky effect, instead of putting diced frozen apricots through Champion, dice very small and stir into the mixture just prior to pouring into the pie shell.

note: This recipe does not need to have a pie shell. Kept frozen, you can still serve it in pie shaped wedges.

note: also delicious made with sweet, ripe, persimmons.

 

BANANA COCONUT CREME PIEby Nomi Shannon

Crust:1 Cup Almonds (can be soaked and dehydrated or unsoaked)3-4 teaspoons maple syrup

In food processor, process almonds until uniformly very fine. (Don't over process into almond butter!) Gradually add the maple syrup, only enough until the almond meal holds together. Set aside 2 Tablespoons of the mixture. Sprinkle and then gently press the crust into the bottom and sides of pie plate. Don’t worry about getting the crust all the way up the sides.  Once the filling is in the piecrust, sprinkle the mixture that has been setaside around the outside edge of pie.

note: this is a very thin crust. If you want a thicker crust, double the recipe.

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Filling : 6 Frozen Bananas1 Cup coconut, frozen1/2 Cup dates, chopped up and frozen1 teaspoon vanilla2 Tablespoons Coconut

Prepare the crust and place in a round 1 layer cake pan, or a shallow pie tin.

The filling recipe relies on the Champion (use blank filter) for desired results. Alternate bananas with dates and coconut. You need to work fairly quickly to keep everything frozen. It helps to first chill the bowl in the freezer. Place mixture in crust, smoothing top with a spatula or the back of a spoon. Top with 2 Tablespoons coconut. Place immediately in freezer. Keep the pie frozen until 15 minutes before serving, then place in the refrigerator to soften enough to slice easily. Dipping the knife in hot water makes slicing easier.

Optional:

Mix in 3/4 cup raw carob powder just after fruit comes out of the Champion. (mix in a small amount at a time very carefully, carob is ground so fine it flies around like dust, be careful not to inhale it while you are working with it)

APPLE ICE KREMEby Nomi Shannon

This light and refreshing dessert takes a simple apple and makes you feel like you are eating something positively sinful. Use sweet apples. If you use a tart apple, like Granny Smith, you may find that you need to use a lot more maple syrup than the recipe calls for to achieve the level of sweetness most people like in a dessert.

2 cups applesauce (made by putting several peeled and cored apples through the Champion with blank)2 cups apple juice2 Tablespoons maple syrup2 Teaspoons lemon juice

Puree in blender or food processor. Place in shallow dish and freeze. Serve by scraping into curls with a soup spoon or ice cream scoop.

Variation: Add a scoop or two of Apple Ice Kream to chilled Sparkling apple cider or apple juice for a special drink.

note: try this with peaches, strawberries, raspberries, blueberries, kiwi, oranges, tangerines, etc.

SWEET POTATO PIE by Nomi Shannon

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 (dead) cousin. This pie freezes very well also. Let it thaw in the refrigerator. Because yams are available all year long (their harvest is July-August, but they keep in cold storage) this pie can be equally as big a hit on the fourth of July

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as Thanksgiving. Use yams if you can find them, they are usually sweeter and darker orange than sweet potatoes. Garnet yams work very well.

Almond Date Crust1 1/4 Cup almonds that have been soaked overnight and dehydrated in sun or dehydrator1 Cup date pieces 1 Tablespoon water1/2 teaspoon vanilladash of cinnamon2 teaspoons psyllium

In food processor, process nuts until coarsely ground, add dates and process until finely ground and thoroughly mixed. With processor running, add water, vanilla, and cinnamon. When mixture is holding together, gradually add psyllium. Press into pie plate.

Note: crust must appear slightly damp and be holding together before psyllium should be added, a small amount of additional water may be necessary to achieve this effect.

Note: For a crunchier taste treat, at this point you can dehydrate the crust in the sun for 1-3 hours, but it is not necessary.

Filling6 small medium yams, scrubbed, peeled and cut up3/4 Cup cut up pitted dates (soak whole dates for 20 minutes before pitting and cutting up)1/4 Cup raisins (soak for 20 minutes)1/2 Cup Pine Nuts (soaked 5-10 minutes)1/8 teaspoon 5 spice powder1/2 teaspoon cinnamon1/8 teaspoon Garam masala (if not available use either nutmeg or cloves or additional 5 spice powder)1/2 teaspoon vanilla2 Tablespoons Psyllium powder

While preparing yams, soak dates and raisins in small amount of water. Soak pine nuts and rinse. Put yams through Champion with blank, alternating with fruit and nuts. It should amount to about 4 cups. (If not add more yam and put all through Champion again.) Put mixture in food processor. Add spices and vanilla. Be patient with processing, the smoother the better. After 5-6 minutes, if not very smooth add a small amount of raisin soak water, apple juice or orange juice to the mixture so it will process to a smooth puree. Gradually add psyllium. Pour into crust immediately. Store in refrigerator. Delicious served with a dollop of one of the nut fluffs.

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: If you want more intense flavor, soak fruit in juice of 1 orange. Add 1 teaspoon orange zest to mixture. Increase spices to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, garam masala stays the same, a pinch of clove, 1 teaspoon vanilla, a pinch of sea salt.

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FROZEN RAW BIRTHDAY CAKEsubmitted by Gracie Gordon

1 Bunt Cake Pan 16 oz. of dried organic figs, soaked overnight in distilled water*16 oz. of dried pitted organic dates, soaked overnight in distilled water*12 oz. bag of organic almonds2 big bunches fully ripe bananas (organic if possible)

* Soak fruit in separate bowls. The water level for soaking is about half full. Do not cover the dried fruits completely.

Remove stems from soaked figs, puree figs and set aside. Puree dates put in separate bowl, chop almonds in food processor or blender and set aside in its own container. Peel and puree the bananas in a blender or food processor.

To Build the CakePlace almonds in the bottom of the mold; 2nd layer, pureed figs; 3rd layer almonds; 4th layer pureed bananas, almonds, dates, almond, figs or whatever order you desire. Almonds should be the first layer and end with dates or figs the last layer. Cover and freeze overnight.

To ServeRemove from the freezer, place upside down on a plate and allow to sit a few minutes until thawed enough to release from the pan. Can be carefully set in warm water just long enough to release the cake, being very careful not to get water in the cake.

This cake has so many possibilities. Use strawberries and blueberries for a beautiful, healthy 4th of July cake. Any of your favorite fruits can be used to make a new family tradition!

CINNAMON WALNUT CARAMELS2 cups walnuts1 cup honey1/2 cup cinnamon1 teaspoon vanilla

In a large bowl, mix honey, cinnamon, and vanilla into paste.Stir in walnuts until thoroughlt coated.Form into small clusters.Dehydrate for at least 24 hours.FIG-RAISIN PUDDING2 cups 2-day sprouted wheat and rye1-1 1/2 cups black mission figs soaked overnight1-1 1/2 cups raisins soaked in fig water for 1 hour

Put all ingredients in a blender, and puree until smooth

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LIVE FOODS CHAROSES20 small apples1 quart soaked almondscinnamon, nutmeg, allspice, cloves, ginger

Process the apples in a food processor.Process the almonds in a food processor.Blend the processed apples and almonds in  a bowl, and add spices to taste.

YUMMY GOOPDatesPinenuts (soaked overnight)Apples (optional)

Ratio of 3 parts pinenuts to 1 part dates

Soak pinenuts overnightPut dates and nuts in the Champion juicer.Garnish with apples

APPLE RAISIN COOKIESBy Rose Lee Calabro From her new book,  LIVING IN THE RAW

2 C sunflower seeds, soaked 6 - 8 hours and rinsed2 Fuji apples2 large bananas1/2 C honey dates1 t vanilla1 t cinnamon1 C raisins1 C walnuts, soaked 6 - 8 hours and chopped

Process sunflower seeds, apples, bananas, and dates through a Champion Juicer using the solid plate. In a large bowl, mix dough with vanilla, cinnamon, raisins, and walnuts. Spoon dough on a dehydrator tray with a teflex sheet, and form into small, round cookies. Dehydrate at 105° for 4 - 6 hours, turn cookies over and remove teflex sheet. Continue dehydrating for 4 - 6 hours, or until desired moisture is obtained.

CASHEW COCONUT DELIGHTUse your judgment as to the measurements--I tasted this once and was very impressed, but my friend forgot the recipe! I've tried it on my own and come up with this:

Cashews Dried PineappleShredded coconutFresh coconut milk (optional)Fresh wheat germ (optional)

Grind a handful of cashews in a food processor

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Put ground cashew meal, dried pineapple chunks, fresh coconut milk (or water)into a blender and blend until it has a smooth, mud-like consistency. Put the mixture into a bowl and add lots of shredded coconut (and wheat germ, if you'd like)until the mixture can be rolled into small balls. Roll the mixture into small balls and cover with shredded coconut. Put in refrigerator for a few hours and enjoy.(In the summer, I recommend soaking the cashews and dried pineapple in water for a few hours so it's not as heavy a sweet.)

PERSIMMON PUDDINGCourtesy of: D. Solorzano

Take 1-2 ripe persimmons, blend well.Add sliced bananas. Can also be used as fruit salad dressing.

DATE MOUSSEby John Kohler

6 medjool dates in waterPurified Water2 young coconuts - Available at Asian Grocery Stores.

optional:raw carob powder, cinnamon powder, raw nuts

Split open coconuts (be sure to drink coconut milk first)Soak dates in 4 oz water for 15-30 minutesScoop out meat of the young coconuts into blender jaradd soaked dates (no need to add the water)Blend until a smooth consistency.Add Cinnamon powder or raw carob powder to taste.can sprinkle some chopped nuts on top.

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