Monday, May 28, 2012

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.


Raw Strawberry Coconut Cream Pie


  • 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.crust-w-chocolate
  • 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.

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.

Marinated Kale Salad

  • 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.
  • 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.


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.
  • 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.

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

Sunday, May 27, 2012

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.


Monday, May 21, 2012

White Chocolate Dark Chocolate Raspberry Tart

  • 1 cup raw almonds, soaked 6 hours
  • 1/4 cup raw coconut oil, melted
  • pinch of sea salt
1. Process almonds in food processor until finely ground.
2. Add coconut oil and pulse until well combined.
3. Press mixture in the bottom of a 8-inch tart pan.
4. Place in refrigerator.
  • 2 cups soaked raw cashews
  • 1/3 cup raw agave nectar
  • 1/2 cup raw cacao butter, melted
  • 1/3 cup raw coconut oil, melted
  • 1 teaspoon vanilla
  • 2 pints fresh organic raspberries
1. Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.
2. Process until very smooth. You can also use a Vitamix.
3. Spread a thin layer of the filling on the crust.
4. Place a layer of raspberries over the filling. Pack them tightly.
5. Pour the rest of the filling mixture over raspberries.
6. Refrigerate.
Top with layer of Chocolate Ganache. Refrigerate again for at least an hour before serving OR if you're in a hurry, place in the freezer for 30 min.  That worked well for me.
Chocolate Ganache:
  • 1/2 C raw Cacao Powder
  • 1/2 C raw Agave
  • 1/4 C raw Coconut Butter*, softened (raw coconut oil may also be used but it's not quite as firm at room temperature as the one with coconut butter)
Whisk together all ingredients.

Friday, May 18, 2012

Mean Green Juice by Joe Cross

This is the famous recipe that is used by Joe Cross and his friend Phil in the movie, Fat Sick and Nearly Dead.  We've tried it and we love it--Tiffany, Grant, Bryan and I.  We have used the original recipe but added a few more Granny Smith apples in the beginning.  Then we just gradually add more and more kale and cucumbers until it's more green and less apple. Delicious and energizing!!!!  

Note:  Granny Smith apples contain liver cleansing and immune boosting qualities which other kinds of apples do not.   When Tiffany came home on spring break from boarding school, she was sick.  We immediately starting juicing and she recovered completely in just 3 days!  She even had the sparkle back in her eyes and plenty of energy :-)  What a relief to her Mom :-)

Mean Green Juice Recipes

No doubt that the healthiest juices are the ones that contain greens.  Green leafy vegetables contain the most vitamins and nutrients, and you’ll feel almost instantly better after drinking a green juice. Many of my readers have been asking me for green juice recipes and in particular the “Mean Green” juice recipe made by Joe Cross in the movie Fat, Sick and Nearly Dead.
Typically the guidelines for making green juice is 60% dark green leafy vegetables and 40% other vegetables/fruits.  You can try variations of any of the green recipes until you find one that suits your needs and tastes.  For a juice cleanse you’ll drink approximately (4) 16-20 ounce drinks per day.  If  you are making a whole day’s worth of juice at one time, keep the extra juice in a tightly sealed container in the fridge.  Here are some recipes to get you started.  (If you like the recipes please share them by “liking” this page!)
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Mean Green Juice (original)

This is the official recipe used by Joe Cross and Phil Staples according to the Reboot Program.
6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger

Mean Green Juice #2

handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber

Mean Green Juice #3

2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach

Mean Green Juice #4

1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya
  • peel or slice off lemon rind leaving some of the white pith
  • to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
  • wash all vegetables and fruits before making juice
  • buy organic if possible

Wednesday, May 16, 2012

Jicama Salad with Coconut Peanut Curry Dressing

Jicama Salad
Jicama Salad
  • 1 large Jicama, cubed
  • 1 C pea pods, chopped
  • 2 scallions
  • 1/2 C raisins
  • 1/2 Peanut Curry Sauce
Peel and cut jicama into 1/2″ pieces. Cut pea pods into 1/2″ pieces. Combine jicama, pea pods, raisins and scallions. Stir in 1/2 C curry peanut sauce
Peanut Curry Sauce
  • 3/4 C Peanuts, soaked
  • flesh from 1 young coconut
  • 1/4 C coconut water
  • .2 t. curry powder
  • 1 t. salt
Open young coconut and drain water out. Reserve water. Remove flesh. Place 1/4 C coconut water in blender or vitamix. Add the flesh from the coconut, 3/4 C raw peanuts that have been soaked for at least an hour, curry powder and salt. Combine until smooth.
**Elizabeth's alterations:  To the salad I added some orange bell pepper and fresh chopped mint leaves.  To the dressing I added some fresh squeezed lime juice to zip it up a bit.  I also used jungle peanuts and popped off the skins after they were soaked for about 3 hours.  Next time I make it, I'll use 1/2 tsp salt instead of 1 tsp and will use regular raw peanuts to see if there is a difference in flavor.  Also, I noticed that if the salad has time to marinate, the flavors have a chance to blend and it tastes better the next day :-)

Thursday, May 3, 2012

Coconut Walnut Pudding

1 cup walnuts
12 dates, pitted
1 ripe banana
1/2 in piece of ginger
1/4 tsp pumpkin spice
1/4 tsp salt
1 young coconut, flesh and water

Blend together ingredients in vitamix until very creamy.  Enjoy in a parfait cup sprinkled with cacao nibs or pumpkin spice for garnish.  Yum!!!  You could also freeze this and it would make delicious ice cream :-)

From: Valya Boutenko

Tuesday, May 1, 2012

"Roasted" Tomato Basil Soup

“Roasted” Tomato Basil Soup
  • 4 Large Tomatoes, chopped
  • 1/4 Mild Onion, Chopped
  • 1/4 C Olive Oil
  • 1 T Dried Oregano
  • 1 T Dried Basil
  • pinch salt and pepper
  • 2 C Water
  • 1/2 C Brazil Nut Milk
You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.
In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain. Place tomatoes on tefex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees. Place tomatoes, onions and 2 C water in the vitamix. Puree. Add 1/2 C Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.
Brazil Nut Milk
  • 1 C Brazil Nuts
  • 4 C Water
Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended. Strain through cheese cloth or nutmilk bag. Will make 4 cups.

BBQ Crackers

BBQ Crackers
  • 1 C Almonds (soaked, dried, ground fine in the food processor)
  • 1 C Raw Oat Flour*
  • 1 C flax
  • 2 C Water
  • 2 T Olive Oil
  • 2 T BBQ Spice Mix
Place flax seed in the 2 c water and soak until soft. This will take at least an hour. Combine soaked flax seeds with other ingredients, spread about 1/4 ” thick on a non-stick dehydrator sheet. Score into squares. Dehydrated for 145 for 45 minutes (don’t worry, the food never goes above 116 and it helps reduce dehydration time) and then reduce to 115 and dehydrate until dry.
Makes 1.5 trays.
Chef’s note: Make sure your BBQ spice mix only contains herbs and spices. Many put additives and sugar in them.


Mushroom Walnut Veggie Burgers

Mushroom Walnut Veggie Burgers
  • 2 C Carrots, grated
  • 2 C Portobello Mushrooms, chopped fine
  • 1 C Onion, chopped fine
  • 3/4 C Celery, diced
  • 1 C Walnuts, soaked and ground fine while wet
  • 1/2 C Pumpkin Seeds, soaked and ground fine while wet
  • 1/4 C Water, filtered
  • 1/4 C Nama Shoyu
  • 1 t. Sage
  • 1 t. Marjoram
  • 1 t. Thyme
  • 1 C Oat Flour, raw OR 3/4 C Flax, ground
1. Combine carrots, mushrooms, celery, and onion.
2. Stir in walnuts and pumpkin seeds, combine well.
3. Combine water and nama shoyu, mix into veggie/nut mixture
4. Add herbs, stir well.
5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)
6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Makes 8 – 9 Burgers. Serve on a bed of sprouts with raw ketchup or sauce of your choice.  Delicious!


Spinach Veggie Quiche/Spinach "Cheese" Spread

Spinach Cashew “Cheese” Spread
  • 1 C Cashews, soaked at least 6 hours
  • Juice from 1 1/2 Lemons
  • 1/4 C Olive Oil
  • 1 Shallot, chopped
  • 1 clove garlic, chopped
  • 1/2 C Sundried Tomatoes, chopped
  • 1 pinch Sea Salt
  • 2 handfuls of spinach, separated (aprox 2 cups firmly packed)
Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in. This is the base spread.
Spinach Veggie Quiche
Spinach Veggie Quiche

Pumpkin Seed Pine Nut Crust
  • 1 Carrot, finely chopped
  • 1/2 Shallot
  • 1 C Pine Nuts
  • 1/2 C Pumpkin Seeds
Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 C Pine Nuts. Pulse a few times to start to blend. Add 1/2 C Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.
*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.
Spinach Veggie Quiche Filling
  • 3/4 C Spinach Cashew “Cheese” Spread
  • 1 C Cherry Tomatoes, halved
  • 1 C Pea Pods, Chopped into 1/2 ” pieces
  • 1/2 C Sundried Tomatoes (softened and chopped)
Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.

Broccoli Jicama Salad with Sesame

Place these ingredients in large bowl:
One head broccoli chopped into small pieces (stems included)
2 red peppers sliced into think strips
1 large jicama, peeled and sliced with the mandoline or knife
1/2 cup cilantro, chopped
1/2 cup sesame seeds

1/3 cup olive oil (or ground sesame meal or raw tahini)
2 Tbsp raw apple cider vinegar
2 Tbsp Braggs liquid aminos or Nama Shoyu
Juice of 1 orange
Juice of 2 lemons
1 Tbsp raw agave

Toss dressing ingredients with salad ingredients and enjoy!