Cabbage slaw

2 Tin -unfry

slice cabbage thin
cut up cauliflower
chop bell peppers
slice mushrooms
1/2 c chopped cilantro
chop 1 cup tomatoes
1 avacado chopped
grate ginger
mince garlic
juice from 1 lemon
juice from 1 lime
2 T wheat free tamori
3 T olive oil
cayenne
2 T honey
few pine nuts

raw meatloaf

2 cups raisins processed with 2 cups walnuts till smooth.
top with 6 medjoal date soaked with 2 T lemon juice, wizzed

Vanilla -Almond macaroons

1 3/4 c dried coconut
3/4 c ground almonds
3/4 c plus 2 T almond flour
3/4 c maple syrup
1/3 c coconut butter
1 1/4 t vanilla
1/2 t almond extract
mix dry and add wet stuff to it
dry on Teflex sheets one day the transfer to screen and dry one more day
makes 22

Chocolate Macaroons

1 3/4 c dried coconut
3/4 c macadamia nuts
3/4 c plus 2 T cocoa
3/4 c maple syrup
1/4 c plus 2 T coconut butter
1 T ground ginger
1 1/4 T vanilla
mix dry stuff, add wet stuff
roll into small balls and place on Teflex sheet for 1 day
transfer to screens and dry one more day

Tomato Cucmber salad

1/2 c vinegar
1t. blue agave
1 drop dill essential oil
1 drop black pepper essential oil
4 T. vegetable oil
4 cucumbers sliced
2 c. red onion chopped
4 lg tomatoes sliced into wedges

In a large bowl, mix vinegar, agave,
salt, dill, black pepper E.O., &
vegetable oil. Add cucumbers, tomato
Toss and chill in refrigerator at least
30 minutes before serving

Ginger LIme Coconut Dressing

created by Kim Harris 19 July 2009
1/2 cup brown sesame seeds
2" fresh ginger
1/2 lime
2 T coconut butter/oil
2 cloves garlic
2 small Halawi dates
1 T flax meal
1/2 t salt
1+ C water
In a dry blender, grind the sesame seeds into meal.

Phyo's Cheezy Broccoli Soup

Sauce is based on the recipe in Ani's Raw Food Kitchen
5 stalks broccoli, chopped
4 cloves garlic
3/4 t salt
1 C sunflower seeds
1 lemon, peeled and seeded
1 t turmeric
1/2 C water
In food processor, first blend garlic and salt together

Not Peanut Butter Cookies

1/2 c raw almonds or cashew butter
1/4 c pure maple syrup or agave nectar
1/2 t vanilla extract
1/2 c ground almonds

Place the almond butter, maple syrup, vanilla and in a food processor fitted with the S blades and process until smooth. Tranfer to a small bowl and freeze for 30 minuites. From into one inch balls and flatten slighly. Roll each cookie in the ground almonds. Freeze for at least 2 hours before serving. Serve right away or they will become goo-ie.
Store in a sealed containers in the freezer. Not peanut butter cookies will keep for up to on month.

Ginger Almond Pate

2 T grated ginger
2 cloves garlic
1 t. sea salt
2 C almonds
Juice of 2 lemons about 4 T
1/2 cup water as needed
Process until mixed well. Add almonds and process while adding lemon juice. Add water only as needed for a hummus like texture. Well keep for 3 days in the frig.

Garden Pate

1 cup almonds dry
1 T grated ginger
2 cloves garlic
1 t. sea salt
3 carrots chopped
2 stalks celery chopped
1/4 c yellow onion chopped
2 T oil
Juice from 1/2 lemon or about 1 T.
1/2 c raisins
Process almond into powder and set aside
Next, process ginger garlic, carrots clelery and onion Pulse into small pieces
Add oilive oil, lemon juice and raisins to almond powder and mix well

Option #2 form into 1/2 cup patties and dehydrate 3 to 4 hrs at the temp. of 104

Loretta's Berry Pie

2 1/4 ounce Irish moss
1/2 + 2 T lemon juice
1/2 c + 2 T agave syrup
4 T liquid vanilla
Blend all ingredients until smooth
Then add to blender
1 3/4 c berries or cherries
1/8 t salt
resume blending until mixture is smooth and creamy
Add 2 1/4 cups fruit and stir by hand and put onto the prepared crust.
Set the pie in the fridge or freezer utnil firm
This pie will keep for a least 4 days cover well

Live Meringue

From Cafe Gratitude
I Am the Top
makes 2 1/2 cups
3/4 ounce Irish moss
1/2 c water
1 cup coconut milk
1/2 c coconut meat
1/2 c soaked cashews
1/4 + 1 Tab. agave nectar
1 teaspoon lemon juice
1 teaspoon vanilla
pinch of salt
1 1/2 teaspoons lecithin
1/2 c coconut butter
Blend Irish moss and water utnil smooth and thick Add coconut milk and meat, cashews, agave, lemon juice vanilla and salt . Blend until smooth.
Add lecithin and coconut butter until well incorporated. Pour into wide shallow pan and set in fridge for up to 3 hours. When set, top pie

Livinglight Raw Food Brownies

A Delicious Cayenne-Spiced Chocolate Brownie and Almond Vanilla Ice Cream Sandwich with Sweet Cherry Compote
Below are several recipes that can be used individually, or in concert. You can serve traditional, square-cut brownies for an after school treat; and the ice cream could be served alone or with the Cherry Compote as a simple, but delicious dessert. Here, we are serving all of them together for an over-the-top, you-are-worth-it special occasion dessert!
Cayenne-Spiced Chocolate BrowniesServes 8
4 cups walnuts, soaked 8–12 hours, then dehydrated1/2 cup pitted soft dates, chopped 1/2 cup dried figs, soaked 15 minutes, drained, and chopped2 tablespoons coconut oil, warmed to liquid1 cup cocoa powder2 teaspoons vanilla extract1/4 teaspoon ground cinnamonpinch solar-dried sea salt1/2 teaspoon cayenne pepper, or to taste
1. Place the walnuts in a food processor and pulse until they reach the consistency of meal.2. Add the remaining ingredients and continue processing until it is well mixed and sticky. The mixture should hold together when pressed into a ball. If oil begins to separate from the mixture, it is over processed. You may still use it, but it is not the desired effect.4. Divide the mixture in half and press each half firmly into an 8- x 8-inch brownie pan lined with unbleached parchment paper. Cover and chill. 5. Cut each pan of brownies into 8 equal pieces, 4 inches x 2 inches.May be stored in the refrigerator for 1 week or in the freezer for 1-2 months.
Almond Vanilla Ice CreamYield: 5 cups (serves 8)
2 cups almonds, soaked 6 to 8 hours, rinsed, and drained (see note)2 cups purified water1 1/2 cups cashews, soaked 4 hours, rinsed, and drained1 cup agave nectar2 1/4 teaspoons psyllium powder1 tablespoon vanilla1/2 teaspoon almond extractpinch of solar-dried sea salt
1. Blend the almonds with the purified water in a high-powered blender to make a thick almond cream. Strain the mixture through a cloth mesh bag, and store the pulp for another use.2. Return the strained milk to the blender, add the cashews and other remaining ingredients, and blend until smooth and creamy. 3. Spread the mixture firmly into two 8 x 8-inch brownie pans, each lined with unbleached parchment paper. Cover and freeze for at least 12 hours, or until firm. 4. Cut the frozen ice cream into 8 equal pieces, each one 4 inches x 2 inches. May be stored in a sealed container in the freezer for up to 1-2 months.
Note: Store leftover almond pulp in the freezer for up to four months. Use in breads, cookies, croutons, cinnamon rolls, and scones.
Cherry Compote Makes 2 cups (serves 8)
3 cups (30 ounces) frozen organic cherries, thawed and drained. 1/4 cup pitted dates1/4 cup lemon juice
1. To make the compote, blend 1 cup of the cherries with the dates and lemon juice.2. Stir the mixture into the remaining cherries.

Moroccan Tomato Zucchini Salad

Moroccan Tomato Zucchini Salad Serves 4
Moroccan Dressing1/2 cup water1/2 cup orange juice 1/4 cup olive oil1/4 cup lemon juice1/4 cup sun-dried tomatoes, soaked, or 2 teaspoons sun-dried tomato powder1 tablespoon currants or raisins1 tablespoon tamari, or to taste1/2 tablespoon agave1 teaspoon cumin, ground1/2 teaspoon coriander, ground1/2 tablespoon ginger, grated1/2 teaspoon onion powder1/2 teaspoon garlic1/2 teaspoon black pepper1/2 teaspoon salt1/4 teaspoon fennel seedspinch cinnamonpinch cayenne
Vegetables2 green and yellow zucchini, sliced thinly2 tomatoes, sliced

Amazing Coconut fudge

5 cups of shredded coconut, blended until it becomes butter like
1 pinch of sea salt
1 Teaspoon vanilla extract
1/2 cup raw honey
1/2 c raw cacao powder or carob powder
2 - 3 Tablespoons water
1/2 cup chopped walnuts
Blend the coconut and salt in the food processor until butter like, or as close as possible. This
will take several minutes. Scrape the bowl contents frequently. Add the honey, cacao and
vanilla. Process until combined, adding water if needed. Add Chopped walnuts or nut of your choice and pulse until well distributed and still visible. Mold mixture to desired thickness on a plate. Refrigerate for 30 minutes or until firm.

Jicama, Orange cucumber sald

Cut approximately equal amounts of jicama, oranges and cucumbers into 1/4 inch dice. Place in a serving bowl. Season with the juice of lemons and limes, and sea salt. You can also use freshly ground balck pepper, a of pinch of chili powder and a drizzle of olive oil. Add Chopped cilantro and stir will to combine all the ingredients. Chill untill serving time.

Massaged Kale

With gloves take your washed kale and crumple it and scrunch it
Next roll it up and slice or cut very small
Use the juice on one fresh orange
1 T agave
1 T olive oil
wiz
Even if you think Kale is a prehistoric lettuce this tastes very good
Lemon can be used in place of the orange
and onion and galic can be added for more zap.

Sesame Lemon Garlic Dressing

1/2 c brown sesame seeds ground
1/2 lemon , peeled
2 cloves garlic
1/2 t celtic salt
1/2 teaspoon agave
1 cup water
blend it all together

Date Nuggets

Dates
almonds
walnuts and dried cherries
process

Fresh Coconut Brownies

3 cups walnuts (I soaked them overnight)
1/2 cocoa
2 cups fresh coconut
1 cup agave
I alternated the fresh coconut and walnuts and cocoa though
the campion juicer with the blank plate on. Then I stirred in the agave and a bit more cocoa to make them really chocolate. Put into a pie plate and froze.

Carob Truffle

#1 Brownie Healthy Truffle
1 cup walnut
1/2 c pitted ddates
1/2 c water can also use almond butter
4 T raw carob
1/2 teaspoon salt
Blend all ingredients in the food processor and shpe into balls
Roll in chopped walnuts

onion rings

"Fried" Onion Rings
1 large sweet or spanish onion cut into rings1st coating4 tbs. olive oil2 tbs. water Sea salt to taste2nd coating:1 cup ground golden flax seeds1/2 cup ground unsoaked almonds1-2 tsp. paprikaSea salt and pepper to seasonHow to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.Tangy Dipping Sauce 1 cup macadamia nuts (soaked for 2-4 hrs)1/2 cup pine nuts1-2 tbs. lemon juice2 tbs. soaked sun dried tomatoes1/2 tsp. cayenne pepperSea salt to tasteAdd everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.

vegetable pie

SAVORY VEGETABLE PIE
Created by Kim Harris May 1, 2009
Crust and Topping:
2 cloves garlic
1 C sunflower seeds
1-1/2 C walnuts
3/4 t salt
2 t basil
2 t tarragon
1 t rosemary
handful chopped parsley

Filling:

2 medium onions cut in thin half-moon slices
1 large handful shiitake mushrooms (or other mushrooms)
1 T olive oil
1 T nama shoyu
2 medium zucchini squash, cut into 1/4 rounds
3 carrots, cut into 1/2 rounds
1/2 red bell pepper, sliced thinly cross-wise
2 cloves minced garlic
2 T olive oil
2 T nama shoyu
1 T basil
1 T tarragon

Method:

For the crust:
Process garlic in food processor; add remainder of ingredients except parsley and process till mixture begins clumping.
Break up mixture by hand or spoon, and reserve about 1 C for the topping. Press remainder into a pie plate.

For the filling:
Ideally a day or two before, marinate the onions and mushrooms separately in olive oil and nama shoyu - I use about 1 t each for the mushrooms and about 1 T each for the onions. I do this in mason jars and just shake them occasionally to mix and coat. The day or two is especially helpful to break down the onions a bit; the mushrooms are fine with just an hour or two, but the flavor becomes more rich with added time. Toss the squash, carrots and pepper with the next 5 ingredients, stirring occasionally. 1 to 3 hours is fine for this, but overnight would be good as well .

To assemble:
Mix the onions and mushrooms with the squash mixture. If there is a lot of liquid left from the onions and shrooms, you may want to reserve it for soup or gravy. Place filling into pressed crust, and sprinkle with reserved crust topping. Garnish with chopped parsley.

Note: This entire pie could be made a day ahead of time and left in the fridge for flavors to blend. Adjust various steps according to your schedule, and enjoy!

Red Cabbage Slaw

3 c shredded red cabbage
1/4 c freshly squeezed orange juice
1 T. freshly squeezed lemon juice
1 teaspoon dijon mustard
1/2 tea. raw agave
1/4 teaspoon salt
1/4 c sunflower seeds
minced parsley fresh or dried
dash black pepper
2.3 T. raisins

Tomato Pesto

Dieced Tomato Pesto
2 c. dried tomatoes from your garden
1 c chopped walnuts not soaked
3/4 c olive oil
2 T pine nuts
1/2 red bell pepper
1/4 c dried basil
4 cloves garlic
2 T vinegar
1/2 tsp salt
Puree all ingredients in the food processor until smooth.
Add water if to sticky.
spread on crackers or vegetables
From Animal, Vegetable, Miracle by Barbara Kingiolver (slightly modified)
Lonette spread this very thinly on the zuchinni and then dried it in the dehydrator

Broccoli

Cold Broccoli Soup
2 cups broccoli
1 cup almonds
3 cups water
1 avacado
1 teaspoon avage
1 T olive oil
1/8 teaspoon cumin
1 t. salt
1/8 t pepper
1 t. onion powder
wiz

beets

Beautiful Beets
2 beets finely diced
2 T fresh orange or lime juice
1 T grated fresh ginger
1 T minced parsley
2 teaspooons raw agave
Grate or dice the beets. Then mix the other ingredients in a bowl. Add the beets
coating them well makes about 2 cups

Key LIme Pie

Filling
4 acacados
4 limes
4 T coconut oil
4 T agave

nut crust
one cup almonds soaked
1 cup dates
cinnamon
salt
vanilla
process and pat into 9 in. pie pan

top with Cashew cream
1 c cashews
1/2 c water
1/4 c coconut oil
vanilla bean
agave
wiz in blender

Garden Burger Pate Suffed Tomatoes and Celery

1 pound almonds loaked and blended in the food processor
add
1 poound carrots
1 medium onion
1 T raw honey
1 T olive oil
1 T poultry seasoning
salt to taste
stuff whole tomatoes and 3 inch celery sticks

Chocolate Hazelnut Mousse Pie

From Cafe Gratitude Desserts
1 1/4 c macademia nuts soaked
1 1/4 c hazelnuts soaked
3 1/2 oz date paste
1/4 tsp liquid vanilla
Process all ingredients in a food processor and press into the bottom and side of a 9 inch pan

Filling
3/4 oz Irish Moss
3/4 c Hazelnut milk
Blend until completely broken down
1 1/2 c hazelnut milk
1/6 c + 2 T date paste
6 T agave syrup
1 1/2 oz cocoa powder
2 T vanilla
1/8 tsp salt
2 T liquid lecithin
1/2 c coconut oil
blend until smooth

Pineapple Cucumber Gazpacho

4cups chopped and peeled cucmbers
4 cups chopped pineapple
1 cup pineapple juice fresh
1 small jalapeno pepper seeded and diced
1 green onion white1 inch green, chopped
1 tablespoon lime juice2 teaspoons sea salt
2 Tablespoons fresh parsley leaves
3 tablespoons avocado oil or macadamia nut oil
Directions
In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
Blend until chunky not smooth. Note may have to work in batches depending on size of processor.
Add the rest of the ingredients and pulse a few times to leave chunky.
Taste and adjust seasonings.

Fabulous Fennel Salad

Take one bulb of Fennel and discard the very bottom. Put the bulb and leaves in the food processor, this incluces the finely chopped leave.
Add 3 Tablespoons fresh orange juice
3 Tablespoons oil
2 Tablespoons agave
and wiz into small pieces but not into a mush
Pour this into a bowel and add 2 Roma tomatoes chopped into small pieces and serve.