AVOCADO PUDDING (CHOCOLATE MOUSSE)

8 Medjool dates soaked in 1/2 c water x 30 mins
1/3 c agave
1/4 tsp allspice
1 tsp cinnamon
dash sea salt (or himalayan salt)
1/2 c raw cacao powder (or mix half and half with raw carob powder)
2 avocadoes (1 1/2 c)

Mix all ingredients in a blender until blended.  Just like jello chocolate pudding!

BANANA LEMON PIE

By Rose Vasile

Quantity: 9” x 9” pan = 6 slices (3″ x 4 1/2″), or 9 slices (3″ x 3″)

Ingredients:

3 cups pecans or walnuts (unsoaked)
1 1/2 cups raisins (unsoaked)
4 medium bananas
juice and rind from 1 1/2 medium lemons
poppy seeds, berries, slices of colourful fruit, flowers or sprigs of
mint (optional)

Process nuts in food processor.
Add raisins to the nuts in food processor and process them until the mixture starts to clump together.

Press the mixture into a 9″x9″ pan.
Grate the lemon rind on top of the nut/raisin crust. Juice lemons into a bowl.

Slice bananas into the lemon juice; stir gently to coat the bananas with juice.

Spread banana slices/ lemon juice on the crust.

Optional: Decorate with poppy seeds, berries, slices of colourful fruit, flowers or sprigs

YAM PIE

adapted from Nomi Shannon’s Raw Food Celebrations

CRUST:
1 1/4 cup raw almonds, walnuts, or pecans, soaked for 8-12 hours
1 cup chopped dates
1 tbsp water
1 tsp vanilla extract (or 1/2 tsp vanilla powder)
1/4 tsp cinnamon
1/2 cup shredded coconut
2 tsp psyllium powder

FOR THE CRUST:
Drain the almonds, rinse well, drain again, and dry them in clean kitchen towels. Process in food processor until they are coarsley, but evenly chopped. Add the dates and coconut and process until finely ground.

Gradually add water, vanilla and cinnamon. The crust mixture should hold together when pinched with your fingers–if it does not, add 1/2 tsp of water at a time until it does.
Gradually add the psyllium powder and process until combined.
Immediately press into 8 or 9″ pie plate.
Use the crust as is or dehydrate at 105-115 degrees F for 1-2 hrs.

FILLING:
1 tsp orange zest
1 orange
1/4 cup raisins
3/4 cup pitted dates, soaked 20 mins
6 small yams
1 tsp vanilla bean, ground in a spice grinder (or coffee grinder) or 1/2 tsp ground vanilla powder
1/2 cup raw pine nuts
3/4 tsp cinnamon
1/4 tsp himalayan salt
1/4 tsp Chinese 5-spice powder
1/8 tsp ground cloves
1/8 tsp garam masals or additional Chinese 5-spice powder
2 tbsp psyllium powder

FOR THE FILLING:
Remove the orange zest and set aside. Juice the orange, add raisins and let soak for 20 minutes.
Drain the dates and reserve the soaking water. Drain the raisins and reserve

the orange juice.

Combine the yams, orange juice, orange zest, and vanilla in a high-performance blender and process until smooth (if no high-performance blender, put through Champion Juicer with blank screen and then transfer mixture to food processor or blender).
Add dates, raisins, pine nuts, cinnamon, salt, Chinese 5-spice powder, cloves, and garam masala and process until smooth.
Add small amount of date soaking water to help with blending as necessary.
Gradually blend in the psyllium powder.
Immediately pour into crust and refrigerate or freeze.

Enjoy! Top with c ashew whipped creem

as desired!

WHITE CHOCOLATE-STRAWBERRY CHEESECAKE (RAW)

White Chocolate-Strawberry Cheesecake (raw)
Makes 1 9 inch Cheesecake

For the Crust:
½ Cup Brazil Nuts
½ Cup Shredded Coconut
Pinch of Salt
1 heaping  TB of Cocoa Powder
1-2 TB Agave
1-2 TB Cacao Nibs
Seeds from ¼ of a Vanilla Bean

Step 1 Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.

Step 2 Add the agave and cacao nibs and process until the mixture just starts to stick together.

Step 3 Press into the bottom of 1 9-inch springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Step 4 Pour the filling over the crust and chill or freeze  until ready to  serve.

For the Filling:
2  Cups Fresh Chopped Strawberries
1 Cup Cashews (they do not have to be soaked)
1 oz Melted Cacao Butter
¼ cup Light Floral Honey or Agave
1 TB Lemon Juice
¼ Tsp. Salt

Blend all of the ingredients  in a vit

amix or high speed blender until completely smooth.

For the Strawberry Sauce:
1 Cup Strawberries
Agave nectar to taste

CAESAR SALAD

• 1 cup pine nuts
• 1   tbsp flax oil
• 1 1/2 tsp sea salt
• 1/3 cup olive oil
• 1 date, pitted and soaked
• 1 large, or 2 small cloves garlic
• 2 ½ tbsp lemon juice
• 2 tbsp water
• ½ tbsp white  miso

In blender, mix all ingredients until grainy.  Add to chopped romaine lettuce and mix thoroughly.

Sprinkle with topping:

Topping:

• ½ cup brazil nuts
• ½ clove garlic
• Himalayan  salt to taste

Eat  and enjoy!  Feel free to add veggies— peppers, green onions, tomatoes work well.

GINGER ALE

Ingredients:

• fresh ginger
• 9 oz apple
• lime juice to taste
• 7 oz mineral water (sparkling) or pureed water

Directions:
juice apples, ginger, and lime
add mineral water and mix gently
-the  sparkling water makes it taste like the real thing!

THAI TEA

• 4 cups water
• 16 fresh basil leaves
• 3 tbsp lemon juice
• 3 tbsp raw agave syrup or other  sweetener
• 1 tbsp grated ginger
• slices  of lemon or lime

Combine  water, basil, lemon juice, agave  syrup, and ginger in a blender and process until well combined.  Strain through a  nut milk bag or fine-mesh strainer.  Pour into tall glasses filled with ice and garnish with a slice of lemon/lime.

Serves  4

CHOCOLATE BARS—“RAWCOLATE”

• 3 ozs cacao butter
• 1 ½ ozs raw cacao powder
• 1 tbsp mesquite or maca or lacuma powder
• 1  squeeze  raw agave nectar—approx 1-2 tbsp to taste
• ½ tsp vanilla
• pinch salt
• Optional extras:
• -raisins, gogi berries,  whole/crushed nuts, coconut, cacao nibs,  sunflower seeds, dried fruits,  etc

Melt cacao butter over warm heat (double boiler or dehydrator works well).  Add cacao powder, mesquite, agave, vanilla, and salt and mix well with spoon.  Add extras if desired.  Pour into molds or pie plate and set in fridge to firm up.  When firm, remove from buy online molds and enjoy!

SUN-DRIED TOMATO/ZUCCHINI HUMMUS

• 2 cups zucchini, chopped
• 2 cloves garlic
• juice  of 1 lemon—approx  2 tbsp.
• ¼ cup olive oil
• ½ cup sesame tahini
• 1 tsp sea salt
• 2 tbsp. parsley leaves
• 1/3 cup sun-dried tomatoes
• pinch paprika

Place all ingredients, except paprika, into blender  and  blend/stir until well-combined.  You may have to add some water to keep blender moving.  Sprinkle with paprika and drizzle

with olive oil if desired.