Splendor in the Raw Recipes

Nut and Seed Pizza Crust With Herbed Cheese Topping

2010-03-10T08:00:00Z

Herb Cheese and Italian Topping Pizza

The spinach, nut and seed crust on this pizza is absolutely splendilicious. The creamy herbed cheese with the added Italian toppings bursts with Old World Flavor. The best part about these individual pizzas - they are completely guilt free, gluten free and dairy free.

2 cups almond cheese (see almond cheese recipe)

1/2 cup parsley, finely minced

1/2 cup basil, finely minced

1 tsp dark miso

1/4 cup green onions, minced

1 tbs nutritional yeast

1 tsp garlic cloves, finely grated Topping

2 cups spinach

1 cup green olives, diced

1 cup black olives, diced

1 cup marinated artichokes, chopped

1 cup tomatoes, diced

Procedure

1) See recipe for spinach pizza crusts to create the base for these amazing personalized pizzas.

2) Place almond cheese into a mixing bowl then add parsley, basil, miso, green onions, nutritional yeast and garlic. Mix together with spatula.

3) Then simply build your pizza. Start with the herb cheese then add the spinach, green olives, artichokes, tomatoes and black olives. Serve and enjoy!

Spinach Nut and Seed Pizza Crust

These pizza crusts are DELICIOUS! Individual pizza crusts are perfect any time of year! They're great for girls' night, boys' night or even family night! Add a banquet of toppings and let your guests create their own masterpieces! Everyone enjoys playing with their food! Got a kids' party coming up? These are PERFECT! Got leftovers from your last dinner? Try adding them to these pizza crusts - everything tastes better when it's on a pizza! The best part of these little beauties is their shelf life. You can store them in an airtight container for up to one month in the refrigerator or in the freezer for up to three months! This way you'll always have them on hand!

1/2 cup sunflower seeds, soaked for 6 hours

1/2 cup pistachio nuts, soaked for 6 hours

1/2 cup dry pistachios, ground into a fine meal

1/2 cup pumpkin seeds, soaked for 6 hours

1/2 cup brown flax seed, soaked in one cup of water for 6 hours

1/4 cup flax meal

1 cup spinach

2 medium celery stalks, chopped

2 medium green onions, sliced

1/4 tsp Himalayan pink salt

1 tsp garlic clove, minced

1 1/2 tsp dulse flakes

1/2 tsp Italian seasonings

1/4 cup water

Procedure

1) Place spinach, water, salt, garlic, onion, celery, dulse flakes and Italian seasonings into a food processor and blend until smooth.

2) Add the rinsed and drained sunflower seeds, pistachios and pumpkin seeds to the processor and pulse until they look like a course meal.

3) Remove the mixture and place it in a large mixing bowl. Wearing gloves, add the soaked flax seed, flax meal and pistachio meal and mix well by hand.

4) Measure 1/3 cup of mixture per pizza crust and place on a dehydrator teflon sheet. Using a flat metal spatula, spread mixture to form a round flat circle. Each crust should be 5 1/2 to 6 inches in diameter. You can fit 4 crusts to a sheet.

5) Dehydrate for 8 to 10 hours at 105 degrees. Then, flip the crusts onto a mesh dehydrator tray and remove the teflon sheet. Continue to heat at 105 for another 8 to 10 hours. The crusts should be dry and crisp.

6) Store in an airtight container in the refrigerator for up to one month or in the freezer for up to three months.

Servings: 10

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Stuffed Grape Leaves with Tzatziki

2010-03-03T01:00:00Z

Stuffed Grape Leaves with Tzatziki

Grape Leaves

This recipe may seem complicated, but really there are only 6 little steps to preparing these grape leaves. That's only 6 steps separating you from these amazingly delicious delicacies! Each and everyone of them make it all worth it in the end. So, what are you waiting for?

2 cups wild rice, sprouted

6 cups water, purified

RICE INGREDIENTS

1/4 cup Greek olives, pitted, minced

1 tbsp lemon juice, freshly squeezed

1/4 cup dill weed, fresh, minced

1 tbsp olive oil

1 tbsp flax oil

1/2 cup raisins, soaked to plump, minced

1 tsp onion powder

1/2 tsp coarse ground pepper

1 tsp Himalayan pink salt

1/2 tsp minced garlic

1 tsp mustard seed powder

1 8oz organic grape leaves

SAUCE INGREDIENTS

1/2 cup olive oil

1/2 cup orange juice, fresh squeezed

1 tbsp lemon juice, freshly squeezed

1 tsp Himalayan pink salt

1 tbsp agave nectar

1/2 tsp minced garlic

Procedure

Step 1: Place two cups of wild rice and 6 cups of filtered water into a 1/2 gallon glass jar. Place the sealed jar in the dehydrator set at105 degrees for 24 to 48 hours or until the rice splits and blossoms.

Step 2: Once the rice has blossomed, place in large mixing bowl and add the remaining rice ingredients; set aside.

Step 3: Remove grape leaves from jar. Drain and discard the brine, then rinse the leaves in cold water and pat dry.

Step 4: Prepare the sauce. In a medium bowl combine all the sauce ingredients. (Make sure the bowl is large enough to accommodate the dipping of the leaves). Once your sauce is complete, dip each leaf in the sauce so they are well coated. Place the leaves in a glass baking dish and set aside to marinate for 1/2 hour.

Step 5: Assemble the grape leaves. Place one grape leaf, with stem end closet to you, shiny side up, dull side down, on a flat even surface and brush the top with a little of the sauce.

Step 6: Place two tablespoons of rice mixture in the center of the leaf towards the top of the end closest to you. Now take hold of the edge of the leaf that is closest to you and roll it completely over and tuck it under your ingredients in making a pocket, fold the sides over and continue to roll. As you roll, keep tucking the sides inward with each roll and tuck until you get to the tip of the other end of the leaf.

Step 7: Place your grape leafs, seam side down, close together in a baking dish. Repeat this process until all the leaves are filled or ingredients are gone.

Step 8: Pour the remaining sauce over grape leaves. Serve warm, chilled, or at room temperature.

Step 9: To warm, cover the grape leaves and place in your dehydrator set at 105 for 30 minutes to 2 hours, depending on how warm you want them.

Step 10: Store in a airtight container in the refrigerator for up to 2 days.

Servings: 7

Yield: 28 grape leaves

Tzatziki

This salad is refreshingly cool and light. It is a perfect accompaniment to any Mediterranean dish or eaten alone! Simply to make, so serve some up today!

1 cup macadamia nut yogurt

1 tbsp dill, fresh, minced

2 tbsp lemon juice, freshly squeezed

1/2 tbsp agave nectar

1/2 tbsp Himalayan pink salt

2 medium cucumbers, peeled, seeded and cut into thin slices

Procedure

Step 11: Make your yogurt: Follow all instructions on the cashew yogurt recipe with the exception of adding macadamia nuts in place of the cashews. However, with that being said, the cashew yogurt works just as well in this dish.

Step 12: Peel the cucumber and remove the seeds by scooping out with a spoon. Thinly slice the cucumber and place in a mixing bowl, add salt and massage the cucumber to remove excess water. Drain water and add all remaining ingredients.

Serve chilled and enjoy!

** Keep in an airtight container for up to 3 days in refrigerator.

Servings: 6

Yield: 3 cups

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Chocolate Brazil Nut Milk

2010-02-23T05:00:00Z

Chocolate Milk - not just for kids: Chocolate Brazil Nut Milk - tastes delicious and healthy for you too!

2 cups purified water

2 cups brazil nuts

2 dates

1 teaspoon non-alcohol vanilla

2 scoops Amazing Grass - Chocolate Green Super Food Drink Powder

Procedure _______________________________________________________________________________

1 Place the nuts, along with the purified water, into a high powered blender and blend until it makes a nice and smooth mixture.

2 Empty the contents of the blender into a milking bag. Began squeezing the liquid from the bag into a bowl.

3 Stop once the milking bag is dry and all the liquid is removed. (You can use the nut pulp that remains in the bag for other recipes, like cookies!)

4 Drain the liquid into a glass bowl

5 Pour liquid back into the blender, adding the vanilla and the Amazing Grass.

6 Blend until smooth, pour into a glass and enjoy!

Servings: 4 Yield:

2 cups

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Edamame Fiesta Salad

2010-02-17T06:13:36Z

Edamame Fiesta Salad

Edamame (AKA shelled soybeans), when purchased in the frozen section, have probably been blanched before freezing so they're technically not raw. Be sure to buy 'certified organic' edamame so there's no worry about GMOs. I prefer Seapoint Farms brand from my local coop.

2 packages frozen edamame ‐ 14 ounces each

2 cups yellow corn on the cob (4 ears)

1/2 cup green onion minced

1 whole red pepper, chopped into

1/4" pieces

1 1/2 tsp Himalayan Pink Salt

1 pinch white pepper

1 1/2 cups grape tomatoes, halved

1/2 cup cilantro, minced

Procedure

1 Place thawed edamame into mixing bowl.

2 Cut corn from cob, seed and chop red pepper and add both to mixing bowl.

3 Add all other ingredients and mix.

4 Toss with Mexican Tahini Dressing (or your own personal favorite).

5 Refrigerate for one hour, then serve on greens, in wraps, or just by itself! It's delicious and sooooo refreshing.

6 As always, salt and pepper to taste.

Servings: 8

Yield: 8 cups

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Sultry Chocolate Velvet Mousse

2010-02-09T07:57:00Z

Sultry Chocolate Velvet Mousse

This mousse is warm, sultry and decadent. The slight heat from the pepper powder comes as a welcome surprise. With each bit of this fluffy mixture you'll slowly feel the heat build, making you warm and cozy all over. (For a PG version, eliminate the red pepper powder.)

1 whole large or 2 small avocados, peeled and seeded

1/2 cup cocoa powder

1/2 cup agave nectar

1 tsp vanilla extract (non- alcohol) or vanilla powder

1/4 tsp cinnamon

1/8 tsp Himalayan pink salt

1/4 cup water, filtered

1/4 tsp red pepper powder

1/2 cup strawberries, sliced

1/2 cup blueberries

Procedure

1 Place water and all other ingredients into the blender and blend. Add more water if necessary. Remember not to add too much water - you want to keep that light fluffy texture of mousse.

2 Place your mousse in desired serving dishes and chill for one hour before serving. Garnish with fruit and enjoy!!

Servings: 4

Yield: 2 cups

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Jicama Apple Salad With A Savory Cumin Dressing

2010-02-03T11:35:37Z

Jicama Apple Salad With A Savory Cumin Dressing

This is a crisp, light salad with clean flavors! When you are looking for something light and refreshing, this is the salad. It's perfect any time of the year!

2 1/2 cups jicama, diced

1/2 inch

3 cups apple, diced 1/2 inch

1 medium avocado, cut into 1/2-inch diced

1/2 cup orange bell pepper, seeded and diced

1/2 cup corn

1/2 cup green onions, minced

1/2 cup cilantro, minced

1/4 cup pumpkin seeds

4 tbs lemon juice, freshly squeezed

1/2 cup olive oil

1/2 cup flax oil

1/2 tsp Himalayan pink salt

1 tsp cumin

1/8 tsp red pepper

1 tsp agave nectar

Procedure

1 Peel and dice jicama and avocado and place in mixing bowl.

2 Core apples, leave skin on, dice and soak with 2 tablespoons of lemon juice in a separate bowl for a few minutes. The lemon juice helps keep the apple from turning brown. After soaking, set aside 1/2 cup of the apple for use in the dressing.

3 Dice the orange bell pepper and add to 2 1/2 cups of the diced apple. Add to mixing bowl along with the corn.

4 Mince green onions and cilantro and add to the bowl along with the pumpkin seeds.

5 To make the dressing, add oils, 1/2 cup apple (cored and diced), remaining 2 tablespoons of lemon juice, salt, cumin, red pepper and agave to your blender and mix until smooth.

6 Pour over salad and serve.

Servings: 8

Yield: 8 cups

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Shitake Nut Burgers

2010-01-27T08:48:37Z

Shitake Nut Burgers Stuffed with Chipotle Pine Cheese & Sun Dried Olives

This recipe is fantastic ‐ choose your favorite mushrooms & add the remaining ingredients. Amazing with Portobello and button mushrooms

3 cups mushrooms, diced

1/3 cup Bragg's Liquid Aminos

1/2 cup olive oil

1 tbs garlic, minced

1/4 tsp white pepper

1/2 cup celery, minced

1 cup red bell pepper seeded and chopped

1 cup roma tomatoes, skinned and minced

1/3 cup green onions, minced

1/2 cup cilantro, minced

1 tsp basil, minced

1/2 cup parsley, minced

1 tsp rosemary, de‐stemmed and minced

1 whole serrano pepper, de‐stemmed, seeded and minced

2 cups raw walnuts, soaked for 8 hours and drained

2 cups raw almonds, soaked for 8 hours and drained

1 cup olives, sun‐dried, minced

3 tbs Sun Dried Tomato Powder

Procedure

1. Clean and dice mushrooms

2. Create marinade in small mixing bowl ‐ add olive oil, minced garlic, white pepper, and Bragg's Liquid Aminos.

3. Blend ingredients together and pour over mushrooms in sealed bowl and refrigerate overnight.

4. Peel tomatoes and dice. Place in food processor along with walnuts, almonds, and the liquid from the marinated mushrooms. Blend together ‐ don't overprocess. You don't want it creamy, but more of a coarse texture.

5. Place mixture in mixing bowl with remaining ingredients.

6. Using 1/4 cup of mixture, place on a teflon sheet. Press flat ‐ then spread 1 tbsp. Chipotle Pine Nut Cheese (see recipe) on top of patty. Sprinkle about 1 tbsp olives over the cheese.

7. Take another 1/4 cup of mixture over the top of the cheese and olive covered patty and flatten it to cover. Press edges together to seal in the cheese and olives.

8. Four of these burgers will fit on a large dehydrator tray covered with a teflon sheet.

9. Dehydrate for approximately 2 hours at 105 degrees. Flip burgers and continue to dehydrate for another 6 hours.

10. Use a large spatula to remove burgers from trays so as not to break the burgers.

11. Store in airtight container for up to 1 week in refrigerator.

Servings: 8

Yield: 8 burgers

Cooking Times

Preparation Time: 30 minutes Inactive Time: 16 hours

Total Time: 16 hours and 30 minutes

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Spicy Asian Marinated Asparagus

2010-01-20T05:00:00Z

Spicy Asian Marinated Asparagus

This dish will really make your taste buds sing! The marinade combo of sweet, salty and spicy is the perfect complement to the asparagus.

3 lbs asparagus spears, medium (about 48-60 spears)

1/4 cup Bragg's Liquid Aminos

1/4 cup apple cider vinegar (I prefer Bragg's)

2 tbs black sesame seeds

1/4 cup flax oil

1/4 cup olive oil

1/2 cup orange juice, fresh squeezed

3 tbs ginger, finely grated

1 tbs garlic, minced

1/2 tbs red pepper powder

2 tbs agave nectar

1/4 tsp chili powder

1 pinch cayenne pepper

2 Tbs orange zest

Procedure

1 Wash and dry your asparagus. Either cut asparagus in half lengthwise or leave whole, you choose!

2 To make the marinade, place all ingredients (except the sesame seeds and orange zest) in blender and blend.

3 Place asparagus in glass 9 X 13 baking dish.

4 Pour marinade over asparagus.

5 Cover baking dish and place in dehydrator on 105 degrees for approximately 6 hours.

6 The asparagus should be 'al dente' - not too crisp and not too soggy.

7 When the desired texture is achieved, remove asparagus from the baking dish.

8 Serve with a small amount of marinade poured over the top of asparagus.

9 Sprinkle with black sesame seeds and orange zest. For a big impact serve on a white dish!

10 Serve warm or chilled - either will be a perfect choice.

11 Keep any leftovers in a sealed glass jar in refrigerator for up to 5 days.

Servings: 6

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Strawberry Spinach Salad W/Sweet Poppy Seed Dressing

2010-01-13T09:40:32Z

Strawberry Spinach Salad

The star of the show here is certainly these mouth watering sweet strawberries! This is a perfect summertime treat. Not only is this salad fabulous for you the addition of these summertime berries makes this salad so sweet to eat!

4 cups Baby spinach
2 cup Watercress leaves
1 cup green onions diced
1 cup walnuts, soaked and dehydrated, roughly chopped
1 quart strawberries washed, steamed and slice vertically

Procedure

1   Wash and dry all your produce.

2   Place the greens into a large mixing bowl and add the remaining ingredients.

3   Add dressing and serve. When mixing your salad take special care when tossing as not to brake the strawberry slices.

Servings: 8

Yield: 8 cups

Poppy Seed Dressing

This dressing is sweet and delicate. The gratifying taste of the orange flavor combined with the poppy seeds makes this dressing a perfect accompaniment to any fruit or fruit salad. This is fuel for the soul.

1/2    cup    orange juice, freshly squeezed
1/4    cup    flax oil
1/4    cup    olive oil
1 1/2    teaspoons    grated onion
1    teaspoon    ground mustard
1/3    cup    rapadura / cane sugar
1/2    teaspoon    salt
3    teaspoons    poppy seeds
1/2    teaspoon    lemon juice, freshly squeezed

Procedure

4    Place all ingredients in a medium sized bowl and whisk together. Enjoy!

5    Store in refrigerator for up to 5 days in air tight container

Servings: 10

Yield: 1 cup

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Chef Tina Jo's Favorite Sandwich (3 Recipes) - Best of 2009

2010-01-06T06:39:07Z

Carrot Zucchini Bread (1)

This firm, but moist bread is ideal for any type of sandwich, with your favorite soup or just indulging in the simple pleasure of bread and butter. Bread will always have a special place on my dinner table, how about yours? It may not be the centerpiece of our daily meal, but we would surely feel its absence.

2 cups carrot pulp
2 cups zucchini pulp
1 1/2 cup celery, chopped
1 3/4 cup cup Roma tomatoes, chopped
3/4 cup green onion, chopped
2 tsp parsley, chopped
2 tsp sun-dried tomato powder
1 tsp Himalayan pink salt
1 Tbs flax oil
1 1/3 cup flax seed, soaked overnight in 1 1/3 cup water
1 1/2 cup sunflower seeds, soaked for 6 hours

Procedure

1 Add onion, celery, tomatoes, parsley, salt, sun-dried tomato powder and blend in food processor until mixture resembles a salsa.

2 Then add the carrot and zucchini pulp along with drained and rinsed sunflower seeds and flax seeds. This will take a few minutes to mix in your processor, keep pushing the batter down with your spatula when it begins to climb the wall of your machine. Once the batter is well mixed, remove from processor and place in mixing bowl.

3 Place 3 1/2 cups of batter on a Teflon dehydration tray, cover with another Teflon sheet and roll mixture with a rolling pin to evenly spread batter on sheet. You can also use a flat spatula to help evenly spread the batter until it is about 1/4 inch thick throughout. Cut each batch into 9 equal squares and place in the dehydrator on 105 for 3 hours. Then flip bread using another tray and remove Teflon sheet. Continue to dehydrate for another 3 to 5 hours until the bread is firm yet moist.

4 Store in the refrigerator in an air tight container for up to 5 days, or in the freezer for up to two months.

Servings: 18

Yield: 7 cups

Spinach Portobello Pesto (2)

No words exist to describe how glorious this pesto is. The combination of the spinach and portobello mushroom with the added cheesy flavor from the yeast make this my all-time favorite pesto. Add this creamy pesto as a sauce for pasta or it can be used as an ingredient in a variety of other dishes. One classic use (and my personal favorite) is to spread the pesto onto slices of bread. I often serve this on my carrot zucchini bread with garlic butter, lettuce and tomatoes (truth be known, this is my favorite sandwich).

2 cups spinach, firmly packed
1/4 cup olive oil
2 tsp garlic, minced
1/2 tsp Himalayan pink salt
1/2 cup Pine nuts
2 tsp Miso, Yellow
2 tbsp nutritional yeast
1 tsp lemon juice, freshly squeezed
1 cup portobello mushrooms, diced

Procedure

5 Combine all ingredients in a food processor and blend until desired consistency is achieved. The mixture should be creamy, not runny.

6 Store in a glass container for up to 5 days in the refrigerator or freeze for up to three months.

Servings: 10

Garlic Butter (3)

Miss having butter? Well, no longer does that have to be the case. Sit back and enjoy this creamy decadence, Garlic Butter. Add it to your favorite sandwiches, wraps or even soup. Its uses as an added ingredient are endless!

1/2 cup flax oil
1/2 cup olive oil
2 Tbsp minced garlic

Procedure

7 Place all ingredients into your blender and blend. Then, add mixture to ice cube tray and place in freezer until cubes solidify.

8 Remove cubes from tray as needed and return tray to freezer.

9 Place cubes in individual serving cups or on a plate along side bread.

10 Enjoy!!!

Servings: 12 Yield: 1 cup

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Asian Salad Rolls Served w/Spicy Peanut Sauce - Best of 2009

2009-12-30T08:14:57Z

These Asian salad rolls are a party favorite. They are always the first go!! They are easy to make, super affordable and absolutely delicious! Just wrap and roll, add the dipping sauce and watch them disappear!

1 whole red bell pepper, seeded and julienne
1 whole cucumber peeled, seeded and julienne
4 whole green onions, finely julienne
1 bunch cilantro, chopped
1 bunch lettuce greens
1 whole carrots, large, scrubbed and thinly julienne
1 cup purple cabbage, shredded
6 whole spring roll skins

Procedure

1 Cut all your ingredients and have at the ready. Place some water into a bowl large enough to accommodate the rice skins. Briefly dip one skin at a time into the water - be careful not to get them too wet because they'll turn to mush.

2 Place the damp rice skin on a flat surface and start to build your ingredients - start first with a few leaves of lettuce and some of the other ingredients in any order you see fit. Place the ingredients on the skin, just a bit off-center towards you. Be sure not to overstuff, for this makes them hard to roll.

3 Now, fold both sides of the rice skin over the top of the filling. Then begin to roll the skin over the ingredients. Be sure to tuck the front edge of the skin under the ingredients. Continue to roll.

4 When it comes to rolling spring rolls, practice makes perfect!

5 Either serve whole or cut in half making a diagonal cut. Serve with dipping sauce or drizzle it over the rolls.

Servings: 6

Spicy Peanut Sauce

This is the PERFECT combination of sweet and spicy. Fabulous addition to spring rolls or cabbage wraps. Just dip and enjoy!

1/4 cup toasted sesame oil
1/2 cup peanut butter, organic, raw
2 Tbsp lemon juice, freshly squeezed
2 Tbsp agave nectar
1 Tbsp chipotle peppers, diced
1/2 cup water, filtered

Procedure

1 Add water and all remaining ingredients into blender and blend. Add more or less water for desired consistency.

2 Store in air tight container for up to 5 days in refrigerator.

Servings: 6

Yield: 1 ½ cups

Wild Rice, Black Olives & Aji Peppers - Best of the Best 2009

2009-12-23T09:23:22Z

Wild Rice, Marinated Olives and Aji Peppers This spicy rice dish is mouth-watering good. Better yet, it is extremely easy to make. Simply place the rice in your dehydrator and let it soften and split to easy perfection.

This dish is an any-time-of-year staple, whether served hot or cold, as a salad, or an accompaniment to a main course. You'll always find it the perfect choice.

2 cups wild rice, sprouted

6 cups water, filtered

1/2 cup green onions, green and white parts included, diced

1/2 cup dill, fresh, minced

1/2 cup cilantro, fresh, minced

1/2 cup red bell pepper, finely diced

1 tsp Himalayan pink salt

1 tsp black pepper, freshly ground, or to taste

1/2 cup carrots, scrubbed and diced

1/2 tsp turmeric

1 cup diced black olives marinated with aji peppers

1/4 cup olive oil

1/4 cup flax oil

Procedure

1 Place 2 cups of rice in a half gallon jar with purified water. Place the sealed jar into dehydrator for 24 to 48 hours or until the rice has split and sprouted.

2 Combine the rice and remaining ingredients into a large mixing bowl and toss well. Garnish with additional cilantro and baby red pepper.

3 Store in airtight glass container in refrigerator for up to 5 days.

Servings: 8

Yield: 4 cups

Garlic & Chive No-tatoes & Gravy

2009-12-09T16:15:40Z

Mashed No-tatoes

These No-tatoes are creamy, delicious and smooth - like silk. You won't believe they are made from celery root! These are super delicious and exceptionally healthy, so pile them up in heaps and enjoy!

2 1/4 cups celery root, peeled and chopped

3/4 cup cashews

1 Tbs white miso paste

1 tsp onion powder

2 tsp nutritional yeast

1 1/4 tsp Himalayan pink salt

1/2 cup Irish moss paste

3/4 cup water (add more if necessary for creamy texture)

1 Tbs garlic, minced

1/4 tsp white pepper

1 Tbs chives, minced

Procedure

1 Add all ingredients (except chives) into blender and blend on high until creamy and warm.

2 Blend chives in by hand, then serve.

3 These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.

Servings: 8

Yield: 4 cups

Gourmet Blend Gravy

Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!

1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)

1 cup water, purified (add more if needed for creamy texture)

1/4 cup walnuts, soaked and dehydrated

1/2 tsp poultry seasoning

1 Tbs red onion, minced

2 Tbs olive oil

2 Tbs tamari, wheat free

1 tsp garlic, minced

3 Tbs nutritional yeast

Procedure

4 Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)

5 Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!

6 Leftovers can be placed in a glass air tight container for up to 5 days

.

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Cherry Cacao Chip Brownies and Sauce

2009-12-02T08:00:00Z

Cherry Cacao Chip Brownies

Yummy, yummy for the tummy! These brownies are super fantastic! Very decadent, very chocolatey. A true chocolate lover's brownie! Serve them up with almond milk and enjoy! This recipe serves up some Big Bad Brownies! For an even BIGGER CHOCOLATE BLAST, drizzle them with my Cherry Cacao Sauce!

4 cups walnuts, soaked and dehydrated

12 whole pitted dates (I like medjool)

4 Tbs carob powder

8 Tbs cacao powder

2 tsp cherry extract

1/2 cup dried cherries, pitted, soaked and coarsely chopped

6 Tbs cherry water, drained after soaking cherries

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup walnuts, soaked and dehydrated, roughly chopped

1/4 cup cacao nibs

Procedure

1 Place the walnuts into the food processor with the "s" blade and grind them until they look like meal (dried powder).

2 Pull the dates apart into a few smaller pieces and add to the walnut meal. Continue to process until the mixture is well combined.

3 Add the carob powder, cacao powder, cherry extract, cherry water, salt and cinnamon. Process again to combine all ingredients.

4 Remove mixture from processor and place into a mixing bowl. Add the cacao nibs and drained cherries and mix well by hand. Make sure the all the ingredients are well mixed. Pack the mixture into a 9x9 baking dish. Let chill for 2 hours before serving.

5 Drizzle with Cherry Cacao Sauce (see recipe) before serving.

6 Store the brownies in an airtight container in the refrigerator for up to one week. They will also freeze beautifully for up to three months.

Servings: 9 Yield:

9 brownies

Cherry Cacao Sauce

I call this my "died and gone to heaven cherry cacao sauce." The flavors in this sauce are lip-smacking good! You won't believe it's not dairy chocolate! Drizzly it on everything from brownies, cheese cake, your favorite ice cream, or strawberries!

1 whole avocado, seeded, peeled and quartered

7 Tbs cocoa powder

1/4 cup rapadura, raw

1 tsp vanilla extract (non-alcoholic)

1/8 tsp cinnamon

1/2 cup purified water (or to desired thickness)

1/2 cup cherries, pitted

1/8 tsp Himalayan pink salt

Procedure

7 Place all of the ingredients in your blinder and blend until smooth a creamy. Add more or less water as needed for that perfect chocolate consistency!

Servings: 12

Yield: 1 cup

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Vegan Crab Cakes With Wasabi Mayonnaise

2009-11-25T08:06:12Z

Vegan Crab Cakes

Better make extra, because these are the best No-Crab Cakes you or your guests have EVER had. Leftovers....what are they? See 'braised' spinach with sweet onions and pomegranate seeds recipe for an amazing entree.

2 1/2 cups zucchini, peeled, shredded and cut into 1/2 inch pieces

1/2 cup brazil nuts, finely ground

1/2 cup golden flax meal

1 small sweet yellow onion

1/4 cup celery, finely minced

3 Tbsp nutritional yeast

2 1/2 tsp dulse flakes

1/4 cup dill, fresh, minced

3/4 tsp mustard seed powder

1/2 tsp paprika

1/2 tsp Pink Himalayan Salt

1/2 tsp lemon zest

Wasabi Mayonnaise

2 cups cashews (soaked overnight)

1 1/2 cups water

1 Tbs garlic, minced

1 tsp onion powder

2 Tbs lemon juice, freshly squeezed

3 Tbs wasabi paste

1/4 tsp Pink Himalayan Salt

1 Tbs olive oil

1 Tbs apple cider vinegar

Procedure

1 Add all the ingredients for mayonnaise into your blender and process. Set aside

2 Peel and julienne the zucchini, then cut into 1/2 inch pieces. Place in towel and pat dry.

3 Place zucchini into a large bowl and gently toss with brazil nut meal and flax meal.

4 Add remaining ingredients to bowl and gently mix together. Handle your mixture gently so it does not become too wet.

5 Use 1/4 cup of mixture to create small cakes about 1 inch deep.

6 Place the cakes on a mesh dehydration sheet and set at125 degrees for 2 hours, then reduce heat to 105 for another 2 hours. (The 125 degree temperature will not destroy the nutrients and enzymes since the water content is so high in zucchini)

7 Serve the crab cakes warm from the dehydrator with a dollop of the wasabi mayonnaise.

Servings: 4 (makes 8 no-crab cakes)

"Braised" Spinach with Sweet Onions and Pomegranate Seeds served with a Creamy Lemon Grass and Turmeric Dressing

This is a beautiful yet simple and elegant dish. It's a perfect addition to your holiday table.

1 inch lemon grass, thinly sliced

1/2 tsp turmeric

2 whole Thai bird chili peppers

3/4 cup sesame oil

1/2 cup nama shoyu

1/4 cup olive oil

1/4 cup lime juice, freshly squeezed

1 Tbs maple syrup

1/4 cup cashews (soaked overnight), chopped

1 tsp Himalayan Pink Salt

3 quarts baby spinach, tightly packed

1 cup pomegranate seeds

1/2 cup sweet onion, finely minced

Procedure

1 Add all ingredients (except spinach, pomegranate seeds and onions) into the blender and blend until creamy and smooth.

2 Place spinach and sweet onions into a large mixing bowl and toss with some of the dressing. Massage the dressing well into the spinach - this will give your greens a cooked look and texture in your mouth. Remember "braised" spinach should resemble cooked spinach. When done massaging, add the pomegranate seeds and gently toss.

Servings: 6

Yield: 3 cups

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