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 (or red bell pepper)
• 2 avocados, chopped
• 1/4 head purple cabbage, chopped
• 1/4 purple onion, diced
• 1/4 cup hemp seeds (I used sesame 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

White Chocolate Dark Chocolate Raspberry Tart

Crust:

• 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.

Filling:

• 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.

From www.rawmazing.com 

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

Written by Carey on July 6, 2011

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

NOTES FOR MAKING JUICE

• 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