Raw Cranberry Relish

1 orange, peeled, seeded and quartered
1 organic firm, ripe pear, peeled, seeded and quartered
8 dates, pitted and chopped
2 cups organic cranberries, washed
1 tsp finely chopped fresh ginger
1/4 tsp ground cinnamom
1/4 tsp ground nutmeg
1/4 cup dried fruit sweetened cranberries
1 Tbsp raw honey--optional

Blend orange, pear and dates in food processor.  Add cranberries, ginger, cinnamom and nutmeg until coarsely chopped.  If necessary add honey to sweeten.  Serve immediately or keep refrigerated for up to one week.

Raw Vegan Pumpkin Cheescake

Ingredients

Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling

* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped (I used 1 cup kobucha squash--very sweet--and no carrots)
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice

Directions

1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and Irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving.
Servings: 8
Notes
* If you don’t have Irish Moss, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
* If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin.
* To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.

Raw Nut Loaf or Patties

Raw Nut Loaf

Submitted By: Everyday Wholesome Eating In The Raw

This tasty dish makes a beautiful presentation for guests! Developed by Kim Wilson for her best-selling recipe book Everyday Wholesome Eating In The Raw, this nut loaf can also be used to stuff tomatoes, or can be made into burgers. Tastes great with Zesty Tomato Sauce! 

Ingredients

• 1 cup almonds
• 3/4 cup sunflower seeds
• 3/4 cup pumpkin seeds
• 3/4 cup pecans or hazelnuts
• 3 Tbsp fresh lemon
• 1/3 cup extra-virgin olive oil
• Up to 1/4 cup distilled water
• 1 tsp unrefined sea salt
• 1 to 3 tsp sage
• 2 tsp basil
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1 tsp kelp
• 1/4 to 1/2 red onion
• 2 stalks celery
• Opt: 1/2 colored pepper

Prep: Presoak nuts and seeds in water for at least 8 hours. Drain soak water.

Directions

1. Cut red onion, celery and pepper into chucks, then coarse chop in a food processor. Place in a large bowl and set aside.
2. Purée nuts and seeds with liquids in food processor until fairly smooth. Add seasonings and continue to process until well mixed. Pour into bowl and mix with chopped vegetables.
3. For loaves: Form into 5 to 6 loaves (about 1 to 1-1/2 inches thick) on parchment paper or dehydrating trays.
4. For burgers: Patty out into desired size.
5. Spread the tops of the loaves with Zesty Tomato Sauce before dehydrating if desired.
6. Place in dehydrator at 105 degrees for at least 2 to 3 hours to warm. The loaf can also be used to stuff into a tomato, bell pepper or avocado.

From:  www.hacres.com 

Chocolate Haystack Cookies

2 1/2 cups dried shredded coconut

3/4 cup coconut oil (liquid)

1/2 cup maple syrup

1/2 cup raw cocoa powder

1 teaspoon pure vanilla extract

1/4 teaspoon Celtic sea salt

 

1. Add all ingredients into large bowl except the shredded coconut.

2. Stir with spoon until well mixed.

3. Once combined, add shredded coconut. Stir again until well combined.

4. Form into small mounds and place on plate. Freeze for half an hour. (Haystacks will harden when cooled.)

5. Store leftover haystacks in freezer or refrigerator.

**When I made these, they seemed to have too much shredded coconut.  So next time I will use 2-1/4 cup shredded coconut instead but you can do it however you like it!  Enjoy!

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!!