Monday, June 3, 2013

Raw Vegan Garlic Kale Chips

Raw Vegan Garlic Kale Chips

1 large bunch of curly green kale – about 8 firmly packed cups

1 cup raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)

1/8 cup filtered water as needed for desired consistency

3 Tbsp freshly squeezed lemon juice

1/4 cup nutritional yeast to taste

1 whole bulb of garlic (about 8-10 cloves) chopped roughly

1 tsp Celtic sea salt or Himalayan salt

1 Tbsp raw agave nectar (optional)

4 teaspoons granulated garlic

1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.

2. Transfer to a large bowl.

3. Place all the ingredients except the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.

4. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.

5.Toss through the granulated garlic so that it is evenly distributed.

6. Place the kale evenly on dehydrator sheets and dehydrate at 115 degrees for about 8 hours until crisp.


If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

Nut Free version

1 large bunch or curly green kale – about 8 firmly packed cups

2 1/2 Tbsp cold pressed extra virgin olive oil

1/4 cup nutritional yeast

3 tsp granulated garlic

1 tsp Celtic sea salt or Himalayan salt

3 tsp extra granulated garlic (to toss through)

1. Rip the kale from the stalks (discard the stalks), wash, and place in a colander to drain slightly. You want a little bit of water left on the kale.

2. Stir all of the other ingredients (except the extra garlic) together in a bowl.

3. Massage the mixture into the wet kale.

4. Sprinkle the extra granulated garlic onto the kale and toss through.

5. Place in your Excalibur dehydrator on 105 degrees for about 4-6 hours until crispy.


Raw Carrot Cake

Inspired by Living Light Culinary Institute

3 lbs. apples, cored and grated through food processor

2 cups dates, seeded & chopped

Approximately 1 lb. dried apple,  ground in food processor with “S” blade @ 2 cups packed

Approximately 1 lb. dried pineapple, ground in food processor  with “S” blade @ 2 cups packed

8 medium size carrots, grated in food processor

1 cup ground walnuts

1 cup unsweetened shredded coconut

1/4 cup ground cinnamon

1/2 tsp. ground nutmeg
Place grated apples in nutmilk bag or cheesecloth and gently squeeze out excess liquid.
Place all  apples and remaining ingredients except walnuts in large bowl and mix using hands.
Pulse mixture by batches in food processor using the “S” blade, DO NOT OVER PROCESS!
Remove from processor and place back in large bowl, add walnuts and mix well with hands.
Firmly press half the mixture into two 8- or 9- inch spring form pans lined with parchment paper.
Allow cake to set in refrigerator at least 2 hours.
Remove cake from the pans and place on cake stand or platter, frost with Cashew Cream Cheese Frosting.
Cashew Cream Cheese Frosting:

2 cups cashews, soaked

3/4 cup water

2/3 cup light agave syrup

1/2 cup coconut oil, melted

1/4 cup lemon juice

1 Tb. vanilla

pinch of salt


Blend all ingredients in blender or food processor until smooth. Chill for at least 1 hour.

From by Charmaine Vierra

Raw Almond Joy Bars

Rawmazing Raw Almond Joy
First Layer
1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

Second Layer
  • 2 cups of dried, unsweetened, raw coconut
  • 2/3 cup coconut butter, softened
  • 3 tablespoons raw agave nectar (or liquid sweetener of choice)
  • 1-2 teaspoons organic almond flavoring (not raw)
1. Place coconut in medium bowl.
2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
3. Pat over first layer, top with chopped almonds and ganache. (see below)
4. Refrigerate to set.

Third Layer
1/3 cup almonds, coarsely chopped

Search chocolate ganache in the search window and it will come up


Superfood Seed Bars

1/2 cup coconut nectar
1/3 cup raw tahini
1/4 cup raw coconut oil, warmed to liquid
1/2 tsp of ground vanilla bean powder
1 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup dried goji berries
1/2 cup shredded coconut
1/4 cup black or white sesame seeds
1/4 cup hemp seeds
1/4 cup cacao nibs (optional)
Pinch of celtic salt

In a blender, process coconut nectar, tahini, coconut oil, and vanilla until smooth and set aside.  In a medium size mixing bowl, combine remaining dry ingredients.  Add in coconut nectar mixture and mix well using your hands.  I recommend wearing gloves.  It'll be pretty sticky.  Take half of the mixture and place it in a food processor.  Process until the mixture breaks down into very small pieces.  Transfer it back to the mixing bowl and combine it with the remaining mixture using your hands.  Press mixture into an 8x8 inch pan lined with parchment paper or plastic wrap and place in the freezer until firm, about 30-60 min.  Cut bars into desired pieces and store in the refrigerator or freezer if you like them chewier.  This will keep for one to two months when cooled.

From the book, Raw and Simple

Raw Chocolate Mousse

1/2 cup pitted medjool dates, soaked
1/2 cup agave nectar or maple syrup
1 tsp vanilla extract, optional
1-1/2 cups mashed avocadoes (approx. 3 med avocados or 2 large ones)
3/4 cup organic cocoa or carob powder
1/2 cup water

Place the dates, agave nectar and vanilla extract in a food processor and process until smooth.  Add the mashed avocado and cocoa powder and process until creamy.  You many need to stop and scrape down the sides of the bowl with a spatula a few times.  Add the water and process until smooth.  Serve at room temperature or chilled.  Stored in a sealed container in the refrigerator, Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the freezer.

**Frosting:  Leave out the water and use coconut butter or oil instead.
**Fudgesicles:  Freeze the mousse in ice cube trays or popsicle containers.  Thaw for 5 min before serving.
**Sauce or Fondue:  Increase the water to 1 cup.


Coconut Chia Pudding

1/2 cup chia seeds
2 1/2 cups fresh coconut water blended with meat from one coconut. (You can also use any nut milk instead of coconut water)
3 Tbs. agave
1 Tbs. vanilla

Stir all ingredients in a bowl, I like to use a whisk.  Allow to chill 4 hours or overnight.  Stir again before serving adding more coconut water if too thick. Dust the top with cinnamon or carob powder for garnish.
Color Me Chia!
Create your own rainbow of chia puddings by adding fruit to the coconut water.  Variations: blue- blueberries, red- strawberries, green- kiwis, yellow- mangos, HAVE FUN!

From by Charmaine Vierra

Maple Walnut Soft Serve Ice Cream

Frozen peeled bananas
Maple Syrup (not raw but low on glycemic index)
Raw walnuts

Put frozen bananas through a champion juicer with a blank screen alternating with walnuts and maple syrup and it comes out as soft serve ice cream!  Serve in little parfait dishes with a some chopped walnuts on top.  Can drizzle some maple syrup on top as well :-)  Enjoy!!

Monday, April 8, 2013

Beet Crisps

Place these ingredients into a large mixing bowl and stir together, then set aside:

2 cups raw whole flax seeds
2 cups raw whole sunflower seeds
1 cup flax seeds, ground
2 cups sunflower seeds, ground

Place into powerful blender like Vitamix and blend until smooth:

6 stalks celery, chopped
4 beets with greens, chunked
2 medium carrots, chopped
8 cups filtered water

Pour blended mixture over the seed mixture and stir well.  Then add and mix in:

2 cups fresh dill, chopped fine
1 Tbsp kelp powder
1/2 Tbsp dulse flakes

Let the batter soak for 4-8 hours.  Then spread onto dehydrator Paraflex sheets.  Score them into small cracker size with pizza cutter.  Dehydrate @ 135 degrees for 1 hour only.  Then turn the temp down to 115 degrees and dehydrate for 6-8 hours. Carefully loosen the crackers to get them ready to remove from Paraflex sheets.  Then place a mesh dehydrator shelf over the top of the crackers and flip them over quickly.  Peel off the paraflex and let them dehydrate until dry and crispy (another 4-6 hours).

Elizabeth's original :-)

Monday, March 25, 2013

Raw "BLT" Sandwich

Raw “BLT’s”
Honey Wheat Bread:
  • 2 cups wheat berries, sprouted and ground into flour
  • 1 cup zucchini puree
  • 1 apple
  • 1 tablespoon honey
  • 1 cup ground flax
1. To make flour: Soak wheat berries for 24 hours, then rinse 2 x a day until small tails sprout. Dehydrate at 116 degrees until dry. Grind into flour.
2. In food processor, place apple, zucchini puree and honey. Process until a puree is achieved.
3. Mix together flour and ground flax.
4. Stir puree mixture into flour mixture.
5. Spread 1/4 inch thick on non-stick dehydrator sheets. Score mixture into bread sized squares. Dehydrate at 140 degrees for 1 hour, turn down heat and dehydrate at 116 degrees until tops are dry.
6. Flip over, remove non-stick sheet and continue to dry. You want to make sure the bread dries but stays soft so, check and don’t over dehydrate.
Avocado Butter
  • 2 avocados
  • 1/2 cup cashews, soaked until soft
  • pinch Himalayan salt
  • pinch black pepper
  • pinch ground chipotle
1. Place all ingredients in food processor and pulse until well blended.
Eggplant Bacon See Recipe: Eggplant Bacon
  • Raw Honey Wheat Bread
  • Cashew Butter
  • Tomato
  • Lettuce
  • Eggplant Bacon
Layer ingredients on bread to create sandwich!


Sunday, March 24, 2013

Fresh Tomato Cilantro Salsa


  • 3 tablespoons finely chopped onion
  • 2 small cloves garlic, minced
  • 3 large ripe tomatoes, peeled and seeds removed, chopped
  • 2 hot chile peppers, Serrano or Jalapeno, finely chopped
  • 2 to 3 tablespoons minced cilantro
  • 1 1/2 to 2 tablespoons lime juice
  • salt and pepper


Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.


Lavendar Lemon Tea Cookies

Raw Lavender Lemon Tea Cookies

Makes 2 dozen

  • 3 cups cashew flour
  • 1/2 cup almond flour*
  • 2 tablespoons lavender, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/2 teaspoon vanilla (optional)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons raw agave nectar (or liquid sweetener of choice)
  • 1/2 cup dried coconut

1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.

2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.

3. Roll into balls and set aside.

4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.

5. Chill to set.

*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!

Bella Burgers

Bella Burgers
2 cup almonds, soaked
2 cup walnuts
1 cup mushrooms
1 cup red pepper
½ cup onion
4 garlic cloves
¼ cup miso
¼ cup coconut aminos
2 stalks celery
½ cup parsley
½ cup water
This burger is really quick if you use your food processor. Quick grind all nuts using the “S” blade, place in bowl. Then process pepper, 2 carrots, celery, onion, garlic, parsley DO NOT OVER PROCESS, leave vegetables intact with a chopped texture. Add mixture to bowl. Next do the same with the mushrooms with the “S” blade, texture should be chopped not smooth, pulse if needed to achieve the right texture. Add mushrooms to the mixture in bowl. Next using your grater attachment, process 2 carrots. Place carrots in bowl and stir well. Remove ½ the mixture and place back in food processor add miso and water and process using the “S” blade until smooth. Remove and add to mixture in bowl. Now mix well using your hands. Form into patties and place on dehydrator screens. Dehydrate for 5-6 hours at 115˚. Yields 20 medium size burgers.

From by Charmaine Vierra

Raw Sprouted Tacos

Raw Sprouted Tacos

Whole Romaine Lettuce Leaf

Sliced Avocado

Legume Sprouts  (mixture or just mung bean or lentil sprouts)

**Raw Vegan Taco Meat

**Zucchini Hummus OR

**Raw Vegan Ranch Dressing

**Fresh Cilantro Tomato Salsa
Lime Wedge

Place some legume sprouts into a small bowl and add some hummus or ranch dressing.  Mix well. Place Romaine lettuce leaf on plate and layer sprout mixture, avocado, taco meat, hummus or ranch dressing and salsa.  Eat with your hands as a taco, tostada or burrito. Serve with a wedge of lime on the side.  Squeeze the lime juice onto the taco right before eating :-)

Sunday, March 17, 2013

Watercress , Bell Pepper Salad

2 bunches watercress
3 red bell peppers, julienne
1 small sweet onion, minced
1-2 cloves garlic, crushed
1/2 lemon, juiced
1 Tbsp cold pressed flax oil
1 Tbsp. nama shoyu

Mix watercress and peppers in a bowl.  Mix other ingredients together.  Then toss with watercress and peppers.  Serves 2-4

From Rapid Raw by Mark Johnson

Smoked Red Pepper Cheesy Sauce

Cheesy Smoked Kale Chips
1 recipe Smoked Red Pepper Cheesy Sauce
1 – 2 bunch curly kale
  1. Remove the kale from its stems and place the leaves in bowl. Leave the leaves large for larger chips or tear in half for smaller ones. Leaves shrink in dehydrator.
  2. Pour sauce over kale and coat leaves well using hands or tongs.
  3. Spread leaves over mesh dehydrator screens and dry at 110˚for 6 to 7 hours or until crisp.
Smoked-Red Pepper Cheesy Sauce
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked over night and rinsed well)
3 Tablespoons nutritional yeast
1 T Raw onion
1 clove garlic
2 Tablespoons fresh lemon juice
1 heaping spoonful of Smoked Paprika
1 1/2 Teaspoons salt (I use much less salt)
Blend all ingredients in blender until smooth.

From by Charmaine Vierra

Raw Corn Chowder

Raw Corn Chowder

4 cups fresh corn kernels cut off of cob (approx 4 ears)

2 cups fresh raw almond milk (see recipe on

1 large avocado, cut in chunks

1 tsp ground cumin

2 tsp finely minced onion

½ tsp sea salt or kelp powder

2 Tbsp fresh lime or lemon juice—I added this to zip it up a little bit

Whole kernels of corn for something to chew on (optional)

Chopped red pepper, sunflower sprouts, flower for garnish (optional)

In a blender, combine the corn, almond milk, avocado, cumin, minced onion and salt.  Blend well.  Pour the soup into serving bowls and garnish with a handful of corn kernels, some chopped red pepper, some sunflower sprouts and/or the nasturtium flower.  Serves 4.

From The Raw Gourmet by Nomi Shannon

Bok Choy Asian Mushroom Salad

Bok Choy-Asian Mushroom Salad

4 cups Bok Choy, sliced

1 bunch cilantro, chopped

1 cup Shitake Mushrooms, sliced

¼ cup Sesame Oil

½ Lime, juiced

2 Tbsp Nama Shoyu

1 Garlic Clove, crushed

1 Tbsp Ginger, grated fine

Sesame seeds (optional)

Mix greens and mushrooms.  Mix the rest of the ingredients together, then with greens and mushrooms.  Top with Sesame Seeds if desired.  Serves 2-4 people

From Rapid Raw by Mark Johnson

Sesame Flax Crackers

Sesame Flax Crackers

  • 1 C Flax Seeds
  • 2 C Water
  • 1 C Raw Oat Flour
  • 1/2 C Water
  • 2 T Dehydrated Onion Flakes
  • 1 t. Celtic Sea Salt
  • 1/4 C Black Sesame Seeds
Soak 1 C flax seeds in 2 c water for 5+ hours. Mix together with oat flour, 1/2 C water, onion flakes, and Celtic sea salt. Spread on non-stick dehydrator sheets about 1/4 inch thick. Sprinkle sesame seeds on top and score with knife. Dehydrate at 145 for 1/2 hour then reduce to 116 for 2 hours. Remove non-stick sheets and place top up on screens. Dehydrate at least 2-4 more hours or until dry. Makes 2 sheets.

Hazelnut Fig Crackers with Sage and Black Pepper

Hazelnut Fig Crackers with Sage and Black Pepper
  • 1 cup hazelnuts, ground fine in food processor
  • 2 cups almonds, ground fine in food processor*
  • 1 cup raw oat flour
  • 1/2 cup ground golden flax
  • 1/2 teaspoon cinnamon
  • 2 tablespoons dried sage
  • 3/4 cup water
  • 2 cups dried black mission figs, chopped fine
  • Himalayan salt and cracked pepper to taste
1. Stir together ground hazelnuts, almonds, oat flour, flax, cinnamon and sage. Mix well.
2. Add water and knead into “dough”.
3. Knead chopped dried figs into dough until well blended. Roll or press to 1/4 inch thick sheet and score or cut into squares.
4. Transfer onto screens and dehydrate for 1 hour at 145 degrees, reduce heat and dehydrate for another 14-20 hours at 115 until very dry. Don’t worry about the higher temp in the beginning, the food is only throwing off moisture and will not heat up.
*I presoaked my almonds to remove the enzyme inhibitors and then dehydrate (dry) them for storage. You can read more here: Soaking Nuts and Seeds
Honey Walnut Spread
  • 1 cup cashews, soaked for at least 6 hours, rinsed and drained.
  • 1/2 cup pine nuts, soaked until soft, rinsed and drained (can use another 1/2 of cashews)
  • 3 tablespoons raw honey (honey is not vegan)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts
1. Place cashews, pine nuts lemon juice and honey in food processor. Process until smooth.

2. Stir in walnuts by hand.

Friday, March 15, 2013

Garden Minestrone

Inspired by Living Light Culinary Arts Institute
Yield: 9 cups

1 cup orange juice
1 Tbs. lime juice
2 Tbs. garbanzo miso
¼ c. olive oil
2 small cloves garlic, crushed
1 tsp. onion powder

1 stalk celery, thinly sliced
1 carrot, micro-diced
½ c. green beans, chopped ¼-inch pieces
½ c. broccoli, cut in small florets
1 red bell pepper, micro-diced
1 c. zucchini, micro-diced
½ c. fresh corn kernels (1 ear of corn)
½ c. mushrooms, sliced thin, opt.
¼ c. parsley, minced

Soup stock:
¾ c. sun-dried tomatoes, oil packed
4 tomatoes, seeded and diced, about 2 cups
3 cups tomato juice, (for fresh juice pulse about 6 cups of tomatoes in blender, place pulp in nutmilk bag and gently squeeze. Reserve juice.)
1 Tbs. fresh basil, chiffonade
½ tsp. fresh oregano, minced
1 tsp. Celtic salt or to taste
  1. Rinse onions in strainer. Allow to drain.
  2. Marinade: Place all ingredients in bowl and whisk to combine. Add the vegetables and onions and toss well. Allow to soften and marinade for 1 hour in dehydrator at 125°.
  3. Slice the sun-dried tomatoes and add them along with their oil to the bowl. Add the seeded diced tomatoes and soup stock to the mixture and stir. Return the mixture to the dehydrator set at 125° and continue dehydrating for 30 minutes to warm.
From by Charmaine Vierra

Bella Burgers

Bella Burgers
2 cup almonds, soaked
2 cup walnuts
2 carrots
1 cup mushrooms
1 cup red pepper
½ cup onion
4 garlic cloves
¼ cup miso
¼ cup coconut aminos
2 stalks celery
½ cup parsley
½ cup water

This burger is really quick if you use your food processor. Quick grind all nuts using the “S” blade, place in bowl. Then process pepper, celery, onion, garlic, parsley DO NOT OVER PROCESS, leave vegetables intact with a chopped texture. Add mixture to bowl. Next do the same with the mushrooms with the “S” blade, texture should be chopped not smooth, pulse if needed to achieve the right texture. Add mushrooms to the mixture in bowl. Next using your grater attachment, process 2 carrots. Place carrots in bowl and stir well. Remove ½ the mixture and place back in food processor add miso and water and process using the “S” blade until smooth. Remove and add to mixture in bowl. Now mix well using your hands. Form into patties and place on dehydrator screens. Dehydrate for 5-6 hours at 115˚. Yields 20 medium size burgers.

From by Charmaine Vierra

Raw Burger Buns

2 cups sprouted buckwheat (soak 1-1/2 cups of dry raw buckwheat groats overnight, rinse and let sprout at room temperature in the dark for 24 hours, rinse again and use in recipe)

3/4 cup soaked whole flax seeds (cover with water and soak for at least 30 min)

3/4 cup diced carrots (can dice them in the food processor)

1/2 cup cold pressed olive oil

1 tsp curry powder

1 tsp fresh rosemary or 1/2 tsp dried

1 tsp fresh thyme or 1/2 tsp dried

1-4 cloves garlic

1 tsp sea salt or kelp powder

sesame seeds to sprinkle on top (optional)

After chopping carrots in the food processor, add  other ingredients and blend well until dough-like.  Form into buns and place on mesh dehydrator screens.  Sprinkle with sesame seeds if desired.  Dehydrate at 105 degrees for 24 hours.  The should be firm but not hard.

From Alissa Cohen on

Sunday, March 10, 2013

Strawberry Banana Crepes with Vanilla Creme

Raw Strawberry Banana Crepes

  • 4 Bananas
  • juice from 1 lemon
Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ round circles. These should only be about 1/8″ thick so spread mixture if necessary. Dehydrate overnight at 115. Do not over dry these. I start them just before I go to bed. You want them to be flexible. Makes 8 – 5″ rounds
Cashew Vanilla Cream
  • Pulp from two young coconuts*
  • 1 C Cashews, soaked overnight
  • splash of Madagascar vanilla
  • 1 T Agave (if desired)
Place the cashews in high-speed blender. Blend on high speed. Add the coconut meat and vanilla. Process until well blended. Refrigerate to thicken if needed.
Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy! Makes 4-6 crepes.

Warm Hazelnut Chai

1 cup hazelnuts (soaked for 10-12 hours in filtered water)
4-6 cups water
1/2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp cardamom or coriander powder
4 medjool dates
1 tsp vanilla extract
1-1/2 Tbsp raw carob powder

Blend all ingredients together until very smooth.  Pour into a cheese cloth or nut milk bag and squeeze the milk out of the pulp.  Warm by putting into a crockpot on low setting or into a pot on the stove while stirring constantly and using a thermometer to keep it below 115 degrees. Dehydrate the pulp to use in cookies or crackers.  Yum!

From Rapid Raw by Mark Johnson

Cream of Quinoa

1/2 cup sprouted quinoa (rinse well, soak in filtered water 12 hours, rinse again and let sprout for 24-48 hours until little sprouts emerge, then rinse and use in recipe)
1/4 tsp sea salt
1/2 tsp cinnamon
10 almonds, chopped
1 banana
1/4 cup water
1 Tbsp raw honey
Dried cranberries or fresh berries of your choice (optional)

Stir top 4 ingredients together.  Make banana milk by blending banana with water and pour on cereal.  Drizzle on honey and add dried cranberries or fresh berries if desired.

From Rapid Raw by Mark Johnson

Raw Sprouted Brown Rice Crackers

Raw Sprouted Brown Rice Crackers

  • 2 cups brown rice flour
  • 1 cup almonds, soaked overnight, drained and rinsed
  • 1/2 cup cup chia seeds soaked in 1 cup water
  • ½ tsp sea salt

1. Place almonds in food processor and process until they resemble a fine crumb. Remove to bowl.

2. Stir in the rest of the ingredients. Combine well.

3. Spread on non-stick sheets about 1/4 – inch thick. Dehydrate at 145 for 1 hour, reduce heat to 115 and dehydrate, flipping once during dehydration for 6-8 more hours or until dry. Don’t worry about compromising the raw status, the food temperature never gets above 115 in that first hour.

From (modified)

Spinach Wild Mushroom Quiche


For the Base
1 cup cashew
1/4 cup macadamia nuts
2 tablespoons flax meal (ground flax seed)
1 clove crushed garlic
1 tablespoon nutritional yeast
2 teaspoons olive oil
1/4 teaspoon salt
3 tablespoons water
1 tablespoon lemon juice
For the Filling
Part 1:
2 cup wild mushrooms (or substitute for any type of available mushroom)
1/2 teaspoon salt
1 tablespoon lemon juice
Part 2:
2 cups courgettes (zucchini)
1/4 cup water
1 1/2 cups cashews
1/4 cup white miso
2 teaspoons lemon juice
1/2 medium white onion
3 tablespoons nutritional yeast
1/2 teaspoon salt
Part 3:
2 cups tightly-packed spinach
2 tablespoons olive oil
1/4 teaspoon salt
Part 4:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tablespoon minced basil


For the Base
1) Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
2) Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
3) Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
4) Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.
For the Filling
Part 1:
- Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
Part 2:
- Blend zucchini, cashews, miso, white onion, nutritional yeast and water in a high speed blender until smooth.
Part 3:
- Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Part 4:
- Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in spring onions, diced tomatoes, and minced basil
Assembly of Quiche:
- Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
- Dehydrate overnight and during the day, for anything up to 24 hours.
- Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.


Sunday, January 13, 2013

Garden of Eden Pesto Wrap

6 cups red peppers, seeded & chopped
4 cups chopped tomatoes
1 tsp sea salt
1 small avocado
2 Tbsp psyllium husk powder

1)  Place the bell peppers, tomatoes and sea salt into a high-power blender and process until smooth.  Use a tamper spatula to get the blades moving.  While blending, add the avocado, followed by the psyllium husk powder.
2)  Divide the mixture among 4 or more dehydrator trays lined with non stick sheets, about 1-1/2 cups per tray.
3)  Use an offset spatula to evenly spread into large disks, making sure there are no thin or thick spots.  The center often ends up being thicker than the edges, so be mindful as you are spreading it so the wrapper dries evenly.  NOTE:  You can make smaller taco size wraps if you prefer also--I fill up the entire square tray to make square wraps and then cut them into 4 square quarters.  This makes a nice small wrap size more like a small burrito size.
4)  Dry at 110 degrees F for 5 or more hours.  As soon as they are dry enough, use a thin metal or plastic spatula to loosen them from the non stick sheet before trying to pull them off.  They are very delicate and can break easily.  If they get over dried, spray them with water lightly and allow to soften to desired texture.

1 cup packed basil
1/2 cup pine nuts
1/4 cup olive oil
1-2 cloves garlic
1 tsp fresh lemon juice
1/4 tsp sea salt

Place all ingredients into a food processor and blend until smooth.  Scrape down the sides with a spatula as needed.

8 romaine or red leaf lettuce leaves, sliced thinly
2 tomatoes, sliced
2 avocadoes, sliced
2 cups broccoli sprouts or your favorite sprouts
1 bell pepper, cut into strips
1/4 small red onion, sliced

1)  Spread the pesto over the bottom of the center of the wrap
2)  Layer the lettuce, tomato, avocado, sprouts, bell pepper, and onion over the pesto sauce
3)  Fold two ends of the wrap toward the center and then roll the end closes to you, tucking the filling in as you roll
4) Turn over so seam is on the bottom and slice in half or eat whole--Enjoy!!!

From the book Going Raw

Saturday, January 12, 2013

Protein Crunch Mix

1-1/2 cups hulled buckwheat groats, soaked 1 hour
3/4 cup sunflower seeds, soaked 4-6 hours
3/4 cup pumpkin seeds, soaked 4-6 hours
5 Tbsp tamari
2 tsp onion powder
1 tsp garlic powder

1 )  Rinse and drain the buckwheat groats very well along with the sunflower and pumpkin seeds.
2)  In a medium bowl, combine all the ingredients and spread dehydrator trays lined with non stick sheets.  Dry at 110 degrees F for 8 hours or until crunchy and completely dry.
3)  The mix will keep for one month in an airtight container.

From the book, Going Raw

Black and White Halvah

1 cup raw sesame seeds, hulled
1 cup raw cacao beans or powder
3 Tbsp raw honey
3 Tbsp raw agave nectar

In a food processor or vitamix, powder the sesame seeds and work in the honey until a ball is formed.  Set aside, the do the same for the cacao and agave nectar.   Form layers of each into a pie plate.  Cut into wedges like your would a pie.  Serves 10.

From Rapid Raw by Mark Johnson