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