Breakfast or Dessert Bars--Lemon or Orange-Date

Crust:
2 cups walnuts or pecans
1 cup golden flax seeds, ground
4 Tbsp. raw agave syrup
1/2 tsp. coriander or cinnamon

Place nuts in food processor and process until coarsely ground.  Add ground flax seeds, coriander and agave, 1 Tbsp. at a time.  Pulse lightly until mixture is crumbly, not doughy.  Do not over process.  Sprinkle and press 1/2 of the mixture into an 8"x8" pan. Set the other 1/2 mixture aside.

Filling:
2 cups pitted dates
3 Tbsp. water
Juice and zest of 1 orange or 1 lemon (I use some of both)

Juice the orange and/or lemon and soak the dates in the juice and water for 10 min. while making crust.

In a food processor, combine the dates, soak water and zest and puree until smooth.  Spread the date mixture over the crust evenly.  Crumble remaining crust over top.  Press and smooth the top of crust gently.  Dried apricots, pineapple, raisins or prunes may be used instead of dates.

**For best results, cool in refrigerator overnight so the filling will thicken.  It's easier to cut into squares that way.  But if you don't mind it being a bit soft you can eat it immediately :-)

Mary Ann's Home Kitchen, by Mary Ann Jones

Hummus--Fresh Sprouted

2 cups sprouted garbanzos (soak dry organic beans overnight, then drain and rinse for 2-3 days)
1/4 cup fresh squeezed lemon juice
1/2 cup fresh parsley or cilantro (cilantro is my favorite)
2 ripe avocados
1/2 Tbsp. minced garlic
1/2 tsp. Herbamare seasoning (I used some dill and vegesal instead)
1/2 cup pitted raw olives
1/2 cup cold-pressed olive oil (I've omitted this once and reduced to half once)
1/2 tsp. cumin
1 cup raw tahini sesame butter
1/2 tsp. Celtic Sea Salt
1/4 cup fresh squeezed lime juice
1/2 tsp. minced jalapenos (optional)

Place sprouted garbanzos in a food processor.  Blend until smooth, and then add all all other ingredients.  Mix well and serve. 

Mary Ann's Home Kitchen by Mary Ann Jones

Cabbage Blender Slaw

1 small head cabbage, cut into chunks
2 tsp. raw honey
3 tbsp. cold pressed olive oil
1/2 cup chopped onion
1 tsp. dill or caraway seed
1 red pepper, chopped
3 tbsp. fresh squeezed lemon juice
1 tsp. mustard powder (optional)
1 tsp. Celtic sea salt

Place enough cabbage in the blender so the container is 1/2 full. Add cold water to within 1 inch of the top. Blend for 2-3 seconds. Check to see how fine you like it. Pour into strainer and drain well, place the drained cabbage in a large bowl. Repeat this process until all the cabbage has been blended. Add chopped red pepper and onion. In a small bowl, whisk together the oil, lemon juice, honey, mustard, dill and salt. Pour over cabbage mixture; toss thoroughly. Note: I used 1/2 purple cabbage and 1/2 green cabbage. This made it very beautiful and tasty!

Mary Ann's Home Kitchen by Mary Ann Jones

Cheezy Kelp Noodles by Planet Raw

2 pkgs Sea Tangle Kelp Noodles
1 cup nut cheeze (see recipe below)
1/8 cup cold pressed olive oil
1 tsp. fresh rosemary, minced
1/4 tsp. Celtic Sea Salt
1 tbsp. fresh squeezed lemon juice
2 tsp. Braggs Liquid Aminos
3 tbsp. nutritional yeast
1/2 tsp. black pepper (optional)

Mix everything in mixing bowl and place in dehydrator for 1 hour. Nut Cheeze: 2 cups raw cashews 1 tsp. de-stemmed finely minced fresh rosemary 3 tbsp. fresh squeezed lemon juice 1 tsp. Celtic sea salt 1-1/2 cup water Blend into thick cream. Add more water if needed.

Nut Cheeze

2 cups raw cashews
1 tsp. de-stemmed finely minced fresh rosemary
3 Tbsp. fresh squeezed lemon juice
1 tsp. Celtic sea salt
1-1/2 cups water

Blend into thick cream.  Add more water if needed.

http://www.planetraw.com/

Raw Ravioli

In a large bowl, put the following 4 ingredients to marinate for 10-15 minutes:
10 Roma tomatoes, thinly sliced
3 garlic cloves, minced
1/3 cup cold pressed olive oil
1/2 tsp. Celtic Sea Salt

Nut Cheeze for Ravioli:

Prepare by adding the following ingredients into blender and blending until very smooth:

1 cup pine nuts (pinions)
1/4 cup fresh basil or 1 tbsp. dried basil
1/2 cup sunflower seeds
2 cloves garlic
1/2 tsp. Celtic Sea Salt or to taste
1/2 cup water

Place one tomato slice on dehydrator screen with ParaFlexx sheet. Add one tsp. of nut cheeze on tomato slice. Top with another tomato slice. Repeat until all tomato slices are used. Dehydrate for 4-5 hours at 105 degrees F.

Mary Ann's Home Kitchen by Mary Ann Jones

Almond Date Milk

3/4 cup soaked raw almonds (soaked in water for 3-4 hours or overnight)
4-6 cups water
1 tsp. vanilla or 1" vanilla bean
1 Tbsp. raw agave nectar
2-5 pitted dates
1/8 tsp. Celtic Sea Salt

Combine the almonds and water in the blender, then process until creamy and smooth. Strain the nut milk through a cheese cloth and set the pulp aside. The pulp may be used for another breakfast recipe or to make crackers. Rinse out the blender and add the strained milk back into the blender. Then add the remaining ingredients and process until smooth.

Mary Ann's Home Kitchen, by Mary Ann Jones

Oatmeal Fresh

This is soooo gooood! I love it! You can flavor it however you like but I really like this flavor combination listed here.

2 cups soaked organic oat berries (whole oat groats)
1/2 apple chopped
2 Tbsp. maple syrup or raw agave nectar
2 Tbsp. water
1/2 tsp. coriander
1/2 tsp. vanilla
1/4 tsp. Celtic Sea Salt
1/2 cup Almond Date Milk (see recipe above)
2 Tbsp. raisins

Take 2 cups oat berries, cover with water and let sit for 12 hours. Rinse well and put in dish. Cover with wrap and leave unrefrigerated. Rinse and drain for 2 days to start the enzyme action. Combine oat berries, apple, agave, water, coriander, vanilla, and salt in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a spatula. Serve immediately with the Almond Date Milk and raisins.

Mary Ann's Home Kitchen, by Mary Ann Jones