Spicy Corn Chips

• 6 C.  Fresh on the cob or Frozen Corn (I used fresh and cut if off the cobs)
• 1 Red Pepper
• Juice from 2 limes
• 2 t. Cayenne
• 1 t. Paprika
• pinch of celtic sea salt (used 1/2 tsp.)

Blend all ingredients in food processor. Spread on non-stick sheet on top of mesh sheet at least 1/4″ thick as these will really dehydrate down. Score into the shape you desire. Dehydrate 10 hours, pull off of the non-stick sheet and dry until very dry. Place right side up as chips will curl if you flip them.

From:  www.rawmazing.com 

Raw Strawberry Coconut Cream Pie

Crust:

• 1/2 C Macadamia Nuts
• 1 C Almonds
• 1/2 C fine dried Coconut
• 2 T coconut oil
• 2 T Agave

Place macadamia and almonds in the food processor. Process until a coarse meal is achieved. Add the coconut oil, coconut and agave. Pulse until blended. Spread into an 8″ pie plate. The crust will be sticky so it helps to do this with wet hands. Refrigerate.

Chocolate Sauce:

• 1/2 C Cacao Powder
• 1/2 C Agave
• 1/4 C coconut oil (melted over warm water)
• 1 vanilla bean

Split Vanilla bean in half and with a table knife, scrape all the pulp out of the inside of the bean. Place the vanilla bean scrapings and and the rest of the ingredients into the vitamix. Blend for 2 minutes. Spread a layer (you will have quite a bit left over) on the bottom of the crust. Place in refrigerator to set.

Filling:

• 2 C Cashews, soaked for 6 hours
• 1 C coconut meat (from young coconut)
• 1 vanilla bean
• 1/4 C Coconut Oil
• 1/4 C Water from Young Coconut
• 2 C Sliced Strawberries
• Flaked dried Coconut

Split the young coconut and reserve 1/4 c. water. Scrape out the filling. Combine all ingredients in vitamix. Process until smooth. Place filling in bowl and stir in sliced strawberries. Pile filling into chocolate lined crust, top with flaked coconut and refrigerate until set.

From: www.rawmazing.com 

Pistachio Dried Cherry Macaroons

• 1 cup raw pistachios, ground into flour
• 1 cup dried coconut
• 1/4 cup coconut oil, melted (optional)
• 1/4 cup raw agave
• 2 tablespoons maple syrup
• 1/2 cup chopped dried cherries

1. Mix all ingredients together.

2. Shape into balls (I use a tablespoon measure) and place on dehydrator screens.

3. Dehydrated at 140 for 1 hour, then 115 for 6-8 hours or until desired dryness is achieved. Cool.

4. Dip in cacao ganache. 

Chocolate Ganache

• 1/4 cup raw cacao powder
• 1/4 cup raw agave
• 2 tablespoons coconut oil, melted

1. Whisk all ingredients together to make the ganache.

From:  www.rawmazing.com 

Marinated Kale Salad

Marinade:

• 1 clove garlic, finely diced
• 1 lemon, juice from (about 3 tablespoons)
• 1 tablespoon agave nectar (you can substitute your favorite sweetener)
• pinch Himalayan salt (I used 1 tsp vegesal)
• pinch pepper
• 1/4 cup cold pressed flax seed oil ( you can use olive oil or just leave it out if you use sesame meal)

1.Whisk together the garlic, lemon juice, agave, salt and pepper.

2. Slowly pour oil into the mixture while still whisking. Set aside.

Salad:

• 1 bunch kale (you can use either dinosaur or curly leave kale)
• 1 cup cherry tomatoes
• 2 avocados, chopped
• 1/4 head purple cabbage, chopped
• 1/4 purple onion, diced
• 1/4 cup hemp seeds (I used seseme meal instead of hemp seeds)

1. Remove stems from kale leaves and tear into bite sized pieces.

2. Combine kale with marinade. Massage for a few minutes to well coat, set aside.

3. Prepare tomato, avocado, cabbage and onion.

4. Stir into kale mixture and mix well.

5. Top with 1/4 cup hemp seeds and mix in.


From: www.rawmazing.com 

Cashew Cream Cheese

Cashew Cream Cheese

• 2 C Cashews
• 1/2 C rejuvelac**

Cover cashews with water and soak overnight. Drain off water. Place cashews in vitamix and process with rejuvelac until a smooth paste forms. You can add a dash of celtic sea salt. Line a strainer with 2 layers of cheese cloth. Spoon mixture into the cloth. Set in a warm place and let set for 24 hours. Form into the shape you want. I coated the outside with cracked pepper. Put in refrigerator to finish setting. Store in the refrigerator for about a week.  Serve with your favorite crackers--recently I served it with rosemary crackers--Delicious!!

**If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink. If you have been following this site,  you know I am sprouting a lot of wheat berries these days. I decided to put some of those sprouted wheat berries to work, make some rejuvelac and then, the cheese.

Rejuvelac

• 1/2 C sprouted wheat berries (sprouted just until tails start)
• 4 C filtered water

Place the wheat berries and the water in a jar. Leave in a warm place for 24-48 hours. You will see a little fizz. The liquid should be a little tart but not smell off.

From: www.rawmazing.com

Rosemary Crackers

• 1 cup raw almonds, ground into flour
• 
  
• 1 cup raw cashews, ground into flour

• 3 teaspoons fresh rosemary

• 1 teaspoon dried garlic

• 1/3 cup flax, ground

• 1/2 cup water

• Himalayan salt and pepper to taste (just a tiny pinch will do)

1. Mix all ingredients together.

2. Spread into a layer about 1/3 inch thick.

3. Score.

4. Dehydrate at 140 for 45 minutes, reduce heat and dehydrate at 115 until dry, removing to screen sheets half way through dehydration. 8-10 hours. If you don’t move to mesh screens, you will need to flip.

Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.

Makes approximately 2 dozen crackers.

Wonder why we start the dehydration so high? Read here: Dehydration Primer

From: www.rawmazing.com  

Raw Nacho Cheese--the best!!!!

Our Family Raw Nacho Cheese

Mexi Not-Ur-Cheez (Nacho)

• 1 cup raw cashews or any white nut (I used 1/2 c cashews and 1/2 cup pine nuts)
• 1 celery stalk
• 1-2 garlic cloves
• 1⁄2 red pepper
• 8 dry tomatoes
• 2 pinch salt ( used 1 tsp sea salt)
• handful cilantro (save until after everything else is blended smooth and then just pulse the blender after adding the cilantro--then there's little pieces of green which looks cool :-)
• 2 tablespoons red onion
• 1⁄4 raw jalapeno or more to taste
• 1 lemon, juiced
• 1 tablespoon Mexican seasoning or chili powder
• 1 date
• 1/4 avocado (optional makes it a bit more creamy)

Blend with enough water to create a creamy consistency (I used about 1-1/4 cup). Adjust the flavors to your taste.


From:  http://www.raw-food-diet-inspiration.com