Onion dip by Rawdawg Rory

Onion Dip (from Rawdawg Rory)
1 C sunflower seeds, soaked for 2 hours
2 T onion powder
0.5 t garlic powder
0.5-1 t sea salt
Pinch black pepper
0.5 C ice-cold water
Juice of 1 small lemon


Blend in vitamix until smooth.

Chia breakfast

Chia seed breakfast for 1

¼ cup chia seeds

1 cup water

berries or fruit of choice



Simply mix the seeds and water together, let sit 20 minutes, stirring occasionally. Cut up berries, or apple, or fruit of choice and add it to the mixture. This is like an oatmeal, but LIVING, so high in enzymes and life force energy. Chia seeds will actually absorb 9 times their weight in water, so if you have more time, you can add more water. Experiment with what works best for you. I have friends that make a big batch and eat it for a few days. For me, it works best to just make the portion I want to eat right then. Find what works best for you

Chia Seed Crackers

Chia seed crackers/sandwich wraps~ requires dehydrator


1 cup chia seeds

4 cups water

1 tomato (any kind) chopped

1 tsp chili powder

1 cayenne pepper chopped (optional)

pinch sea salt

Stir together seeds and water and let sit for 35-45 minutes, stirring occasionally. Add remaining ingredients and stir together. Place on dehydrator tray with a ParaFlexx™ Premium Non Stick Drying Sheet, (teflon).

Dehydrate for 12 hours, turning over and removing the Teflon halfway through. The longer you dry it, the crisper it will get. So for a soft sanwhich wrap, you only dehyrate for 8-10 hours. For very crispy crackers, dehydrate for 14 hours.

Chi Chili

Raw Living CHI Chili.
Phase 1

4 cups sprouted barley
1 cup sprouted quinoa
3 tablespoons of coconut aminos or raw soy
1 medium green bell pepper diced
½ cup of red onion diced
2 cups of corn
1 table spoon of Pizza or Italian seasoning
¾ tablespoon curry
1 teaspoon of Cumin
¼ teaspoon of cayenne or chili powder
¼ teaspoon of Chipotle
4 cloves of garlic, crushed
½ cup of oil
1 orange juiced
12 tomatoes diced small
Phase II

2 cups of sun dried tomatoes soaked
1 onion 1 cup of dates – soaked
Mix in a very large bow all the ingredients in Phase 1 except for Phase II.

Phase II mix in a food processor until it forms a paste.
Then add to Phase I and mix in by hand. salt and heat to taste.
Make sure all of your ingredients are room temperature when you prepare the chili

GrassHopper Pie

Mini-Grasshopper Pies

A silky white chocolate mint filling with a deep dark chocolate crust. Mildly sweet, free of dairy, flour, wheat, gluten and refined sugars.

Deep Dark Chocolate Crust
1 cup buckwheat groats
1 1/2 cups cacao nibs
1 cup dates, pitted
3 T coconut butter
1 T honey, optional
pinch sea salt

Process buckwheat, cacao nibs and sea salt together until fine. Add dates, coconut butter and honey and process until well incorporated. Press into a pie plate. Reserve some of the crust to top pie.


White Chocolate Mint Filling
1 cup almond milk
1/2 cup Irish Moss paste
3 avocados
1/2 cup honey plus 1/4 cup dates
1 tsp vanilla powder or flavor
1/2 tsp Spirulina
1/2 cup cacao butter, melted
1 1/2 tsp peppermint oil
pinch sea salt


Blend Irish moss paste with 1/2 cup of the almond milk until smooth and thick. Add remaining almond milk, peppermint oil, cacao butter, honey, avocados, dates, vanilla and Spirulina and blend until smooth. Pour into prepared crust. Place in refrigerator/freezer until set (about an hour). When set, top pie with a thin layer of whipped “cream”. Decorate with crust crumble or shredded chocolate.

Here's a great link about Irish Moss and how to make the paste: http://www.rawfullytempting.com/2010/08/irish-moss-paste.html

Lemon Pudding

2 C avocado 1.5 C lemon flesh without peel or seeds
juice of 1 lemon 2 C pitted dates

Combine, blend or process.

Butter pecan Icecream and toppings

“Butter pecan” ice cream with toppings
from Loretta

Ice cream (from rawfoodtalk.com):
5-10 Frozen bananas (about one per person) 1-2 tsp. vanilla
1-2 pinches of sea salt honey
1-2 C pecans

If there is time, soak the pecans in salted water and dehydrate before using. Place bananas, vanilla, and sea salt in food processor and whiz until smooth, like soft-serve ice cream. Spoon into bowls, mix in the pecans, and drizzle with honey while stirring. The honey solidifies when it hits the ice cream and forms a kind of swirl. This is a low-fat ice cream that strangely doesn’t taste like bananas at all.

Caramel topping (from Sweet Gratitude):
1 C raw macadamia nuts 0.25 tsp sea salt
0.25 C almond milk 0.5 C agave syrup (amber, not light)
0.5 tsp vanilla extract (or equivalent ground pods)
1 Tblsp yacon syrup

If there is time, soak the macadamia nuts for a few hours to soften them. Mix and blend until smooth and creamy. Makes about 2 cups.

Chocolate topping (from Sweet Gratitude):
1 C almond milk 0.5 C agave syrup (can be light or amber)
2 oz. raw cacao powder 0.25 C raw cacao nibs
1 tsp. vanilla extract 0.25 tsp salt
4 oz soft pitted dates, like medjool or honey dates

Grind the cacao nibs in a coffee mill until powdered or use an equivalent amount of additional cacao powder. Blend until smooth and creamy. Makes about 2 cups.

Note: to make the almond milk, soak 1 C almonds overnight. Then rinse, drain, and blend with 2.5 C water. Strain through a nut milk bag. Makes about 24 ounces.