Pineapple or Mango Sorbet

Frozen pineapple or mangos or both

Put frozen fruit through a champion juicer with a blank screen and it comes out as soft serve sorbet!  I usually add a little raw agave or honey to it and stir it in afterward but it isn't necessary.  It's pretty sweet without it.  Serve in little parfait dishes with a mint leaf and fresh raspberry to garnish :-)

Garden Vegetable Flax Crackers

10 cherry tomatoes, chopped
1 oz fresh parsley, chopped
1 carrot, chopped
2 stalks celery, chopped
1 oz. fresh chives, chopped
1/4 cup fresh lemon juice
1 Tbsp cumin
1/2 Tbsp celtic salt

Stir together above ingredients.  Then add:

1-1/4 cup whole flax seeds, soaked for 1-2 hours
3/4 cup ground flax meal

Mix altogeether well with large spoon or clean hands.  Spread onto paraflex sheet of dehydrator and dehydrate at 112 degrees for 6-8 hours.  Then flip over and remove paraflex sheet and dehydrate for another 6-8 hours or until crunchy.

Raw Ketchup

1 cup diced organic tomato
2 tsp. apple cider vinegar or lemon juice
1 tsp. raw agave
1/2 tsp salt
1/4 cup sun-dried tomatoes

Place everything but the sun-dried tomatoes in a high speed blender until smooth.  Then add sun dried tomatoes and blend until thick and smooth.  Throw this on a burger with a raw cracker or raw bread and a piece of romaine lettuce and enjoy!!

Raw Nut Burgers

2 cups almonds, walnuts or pecans
2-3 large carrots, chopped
1/2 large onion or more, chopped
1 large handful fresh parsley, chopped
1/4 cup fresh lemon juice
1 tsp himilayan, celtic or sea salt

Place ingredients in food processor and grind until it becomes a dough.  Shape into burger shapes using a push out (like Pampered Chef liquid measuring cup) measuring cup or scoop onto a paraflex dehydrator.  Dehydrate at 112 degrees for 8-10 hours.

From:  www.therawfoodcoach.com

Raw Peach Blueberry Cobbler

Crust:
2 cups raw walnuts (or pecans)
1/4 cup raisins
1/4 cup medjool dates, pitted
Pinch of celtic sea salt
Sprinkle of cinnamon or coriander
A splash of fresh squeezed orange juice

Blend all ingredients for crust in food processor fitted with S blade until well-combined into a dough-like consistency.  Spread into a glass casserole dish evenly.

Filling:
10 organic peaches, diced
1/2 pint fresh organic blueberries
1/2 cup medjool dates
Juice of 1/2 large orange
2 tsp. cinnamon or coriander
1 tsp nutmeg
1 pitted peach for sauce

Mix peaches and blueberries together in a large mixing bowl.  Place dates, orange juice, seasonings in the food processor and blend until smooth.  Add the sauce to the fruit in the bowl and mix well.  Pour into casserole dish on top of crust.

Crumble Topping:
1-1/2 cups almonds
1/4 cup raisins

Place in food processor and pulse until crumbly.  Spread crumble evenly over filling and gently pat down.

From:  www.shearmiracles.net

Raw Vegan Taco Salad

Salad

Place into large salad bowl:

1-2 heads fresh romaine lettuce, sliced into large bite size pieces
1 cup cherry tomatoes or chopped ripe tomatoes
2 ears of fresh corn cut off the cob
1 large or 2 small ripe avocadoes, chopped
1/2 cup raw olives (optional)
1/2 cup chopped fresh cilantro
1 cup raw vegan taco meat
1/2-1cup lentil or mung bean sprouts (optional)

Toss together lightly to distribute the ingredients.  Then add the dressing when serving or you may toss it in just before serving.

Dressing
1 cup soaked raw cashews (soak in filtered water for 8-12 hours)
1/2 cup water
2 Tbs fresh squeezed lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea or celtic salt
2 Tbs minced fresh chives or green onions
1 Tbs minced fresh basil or 1 tsp dried
1 Tbs minced fresh dill or 1 tsp dried

Place the soaked cashews, water, lemon juice, garlic powder, onion powder and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil and dill and pulse just briefly to mix. Chill for at least 30 min. before serving. Stored in a sealed container in the refrigerator, this ranch dip will keep approx. five days. 


Taco Meat
1/2 cup raw almonds
1/2 cup raw walnuts
1/3 cup sun dried tomatoes 
1/4 tsp chili powder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp Nama Shoyu or Braggs Liquid Aminos
1-2 Tbsp cold pressed, extra virgin olive oil (optional)

After grinding nuts into a meat like texture in food processor, add remaining ingredients.  Mix and serve.  I made raw tacos, tostadas and taco salad with this!  It's so delicious and most everyone who's tried it likes it! 

Raw Blackberry Lemon Lavender Cheesecake

Crust:

3/4 cup hazelnuts
1/8 tsp sea salt
3 soft medjool dates, pitted and chopped

Spray a 6 inch spring form pan with nonstick spray.  Process hazelnuts and salt in a food processor until the hazelnuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan.  Set aside.

Filling:
2 1/2 cups raw cashews (soaked overnight)
1/2 cup plus 1 Tbsp fresh lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp raw agave nectar (light if possible)
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid) 1/2 tsp sea salt
1 Tbsp pure vanilla extract
 1/2 of a vanilla bean
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries

Drain cashews and combine them with lemon juice and zest, agave nectar, coconut oil, salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, stir in lavender and divide evenly between 2 bowls.  Place half back into the food processor and add 1 cup blackberries.  Puree until smooth and scrape back in the bowl.

Blackberry Puree:
1/4 cup blackberries
1 Tbsp raw agave nectar

Place into blender or food processor and puree until smooth.

***Drop the filling alternating between the vanilla and blackberry in about 3 Tbsp amounts over crust in pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level).  Drop some of the puree in teaspoon amounts over the top of the cake (reserving some for serving) and swirl with a knife slightly to create marbling.  Place in freezer until set--at least 6 hours.  Then decorate with cream topping.  Store in fridge until ready to eat.

Cream Topping:
1/2 cup cashew pieces (soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat
2 Tbsp raw agave syrup
1 tsp vanilla
1/2 of a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)

Drain cashews and blend all ingredients until smooth in blender and set in freezer about 30 minutes until frosting consistency.  Place in a pastry bag and pipe decoratively on top of the cheesecake.  Store in fridge.