Key Lime Pie

Crust:
1 cup almonds, soaked overnight and dehydrated or unsoaked
2 cups pecans, soaked overnight and dehydrated or unsoaked
1 cup dates, soaked until soft
1 Tbsp purified water
pinch sea salt
pinch black pepper

Blend ingredients in a food processor fitted with S blade until dough forms and starts to clump together.  Place mixture into pie pan and press evenly.  Freeze finished pie crust while making filling.

Filling:
flesh of 3 young coconuts
2 large avocadoes
juice of 4 limes
juice of 2 lemons
zest of 1/2 lime
1 Tbsp cold pressed coconut oil
1/4 cup raw agave nectar
2 tsp pure vanilla extract
1/4 tsp sea salt
2 Tbsp flax powder mixed with 1-2 Tbsp purified water

Place flax powder in a small bowl and mix with water.  Let it soak while you're preparing the rest of the ingredients.  Place the rest of the ingredients into a vitamix blender and blend until smooth.  Add the flax mixture and blend well.  Pour into pie crust and chill pie overnight.  Garnish with some lime slices just before serving.  This was another hit with my family at a recent birthday party :-)

from Excalibur Dehydrator recipe book

Creamy Raw Coconut Vanilla Ice Cream

2 cups raw cashews, soaked in filtered water for 4 or more hours
2 cups young coconut meat
1 cup filtered water, as needed
1 cup raw agave nectar
1/4 cup raw coconut oil
2 Tbsp pure vanilla extract or powder
1/2 vanilla bean
1/2 tsp sea salt

In a Vita Mix, blend all ingredients, except cashews and approx 1/2 of the water, until creamy and smooth.  Add water as needed to keep the mixture circulating through the blender.  Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture.  After that, chill in the refrigerator and process in an ice cream maker.  OR for vanilla soft serve, freeze in a casserole dish and once frozen, cut into strips and put through a Champion Juicer with the solid plate on.  For variations you can add raw carob or cacao powder OR fresh peppermint leaves and cacao nibs for mint chocolate chip OR add fruit for a fruity ice cream.  This is my favorite ice cream so far!!! So creamy and delicious!

www.food.com/recipeprint

Herbed Raw Asparagus

12-16 fresh asparagus spears
2/13 cup apple cider vinegar
3 Tbsp water
2 Tbsp cold pressed, extra virgin olive oil
4 tsp raw agave nectar
1 tsp capers, mased slightly with fingers
1 large or 2 small cloves fresh garlic, minced
1 tsp resh chopped rosemary
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp minced dried onion
1/8 tsp coarse black pepper
1/4 tsp sea salt

Mix the marinade ingredients together well (everything except asparagus spears).  Let sit in a glass jar overnight in the refrigerator.  Then place the asparagus spears in a large bowl.  Pour marinade over the spears and very gently toss them in the liquid being careful not to damage the tender tops.  Let them marinate for 4-6 hours tossing them every hour or so.  Arrange on a serving platter and garnish or in a casserole dish.  Serve with tongs.  Delicious!!!

from Halleluah Acres http://www.hacres.com/

Coconut Cherry Custard Tart

Shortbread Crust:

1 cup unsweetened shredded dried coconut

1 cup raw walnuts (unsoaked)

1/4 tsp sea salt

6 pitted medjool dates

Place the coconut, walnuts and salt in the food processor fitted with S blade and process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press into a tart pan or pie pan.  Set aside.

Filling:

1-1/2 cups young coconut meat (from 3 coconuts)

1/3 cup light raw agave syrup

1/2 cup water

1 Tablespoon freshly squeezed orange juice

1 tsp pure vanilla extract, vanilla powder or 1 vanilla bean

1/8 tsp sea salt

1/8 tsp almond extract

pinch tumeric

2 Tablespoons raw extra virgin coconut oil, melted

1 Tablespoon soy lecithin powder (optional)

1 package frozen cherries (10 oz), thawed and drained (1-1/2 cups) or fresh pitted cherries

3/4 cup sliced raw almonds

Place coconut meat, agave, water, orange juice, vanilla, salt, almond extract and tumeric in a blender and process until very smooth.  Stop occasionally to scrape down the sides of blender jar with a rubber spatula. 

 Add the coconut oil and optional soy lecithin powder and process until smooth.  Pour the custard into the prepared shortbread crust that has been pressed into a tart pan.  Place the cherries on the cream and press them in slightly.  Scatter the sliced almonds on top.  Chill in the refrigerator for at least 2 hours before serving.  Covered with plastic wrap and stored in the refrigerator, Cherry Custard Tart with Sliced Almonds will keep for 2 days.  I made this for our family Christmas gathering in 2011.  Every single person there loved it!  It's amazing and one of my very favorite decadent and gourmet desserts!  Looks very pretty too!

From Raw for Dessert by Jennifer Cornbleet

Caramelized Pecans

2 cups raw pecans, soaked overnight
2 Tablespoons maple syrup, raw honey or raw agave
cinnamon, to taste
nutmeg, to taste

Soak pecans overnight and rinse.  Combine all ingredients and mix thoroughly until all nuts are coated.  Dry at 105 degrees on a paraflexx sheet until crisp. Store in airtight container.  Yum!!!

From Excalibur Dehydrator recipe book

Raw Energy Bread

1 cup hulled barley kernels (soaked for 3 days)
2 cups soft wheat (soaked overnight and sprouted 1 day)
3/4 cup dates
3 Tablespoons raw honey
1 tsp cinnamon
1tsp non-alcohol vanilla extract or powder
1 cup raw walnuts (soaked and chopped)
1/2 cup raw almonds (soaked and chopped)

Process barley, wheat, dates in a Champion Juicer usinig the solid plate or a large powerful food processor.  Add honey, cinnamon, vanilla, walnuts, almonds and mix well.  Form into bars or rounds about 1/4 inch thick on a paraflex dehydrator sheet.  Dry 6-8 hours, depending on desired moisture and size.  Be sure to remove the paraflexx sheet and turn the bread over half way through the drying cycle.

From Excalibur Dehydrator recipe book

Crunchy Raw Granola

2 cups sprouted buckwheat (soak overnight, rinse well and allow to sprout in dark place for 2 days, rinsing at least once a day)
1 cup raw almonds (soaked overnight)
1 cup raw pumpkin seeds (soaked overnight)
1 cup raw sunflower seeds (soaked overnight)
1/2 cup raw hazelnuts (soaked overnight)
1/4 cup flax seeds (soaked overnight)
1 cup chopped dates (soaked 2-4 hours--save water)
1/2 cup raisins (soaked 2-4 hours--save water)
2 apples, grated or chopped
2 tsp cinnamon
pinch of sea salt
dash of raw agave for extra sweetness

Process all ingredients except sprouted buckwheat in food processor, pulsing until coursely ground--it should still be chunky.  Add raisin and/or date soak water if needed to achieve desired consistency.  Pour into a mixing bowl and add the whole kernels of sprouted buckwheat.  Mix well.  Spread onto paraflex sheets in the dehydrator and dry at 105 degrees for 20-24 hours until crunchy consistency is established. Top with sliced bananas and fresh, raw almond milk.  Yummy!!!!

Adapted from Excalibur Dehydrator recipe book.  I added the sprouted buckwheat to this recipe and also the hazelnuts.  The buckwheat helps by diluting the nuts and giving it more complex carbohydrates as well as protein and many other wonderful nutrients!  The hazelnuts give it a very hearty flavor.  This is my favorite granola now :-)