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.