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.

Easy as pie coconut pie

This was from the book Raw 50 and was called lemon pie
but the pot luck judged it not to be very lemon-yy
Raw 50 calls for 2 T lemon and I added 4 lemons
I like the taste but could not call it lemon pie by a mile

Crust was 1 C dates, 1 cup walnut and 2 T cocoa processed and patted into pie pan

Filling 2 banana's
2 cups shredded coconut from the store
2 cups Champion juiced fresh coconut ( I used the water in my smoothie the next morning)
3 T coconut oil
juice of 4 lemons
whizzed and put into pie shell and chilled

Walnut vegetable flat bread

2 cups Walnuts
1/2 c white buckwheat groats
1/2 c whole flax seeds
2 medium carrots
2-4 stalks celery
1 med yellow onion
2 large cloves garlic
1 t Nama Shoyu
1/2 t Juva spice powder
1/2 t kelp powder
Grind up buckwheat groats and flax seeds in a blender
grond up walnuts in a food processor
add to walnuts buckwheat and flaxseeds
Chop the carrot, clelery stalks onion and garlic and add them to the walnut mixture
Then process everything in the food processor
dehydrate until top is dry and then turn over
remove the waxed paper and dehydrate utnil dry

Loretta's Strawberry Crepes

Cheese Crepes with Strawberry Sauce
from Living on Raw Food, by Alissa Cohen.
Crepe shells:
5-6 ripe bananas
Blend, then pour onto teflex or parchment sheet and dehydrate until leathery but not crisp (about 12-14 hours).
Filling:
1 C macadamia nuts
1 C cashews
Juice of 1 large lemon
4 tsp honey
¼ tsp sea salt (or 2 tsp. Braggs amino acids)
1 tsp vanilla
2 tablespoons water
Soak the nuts for several hours to soften them. Then blend in blender or food processor until smooth. Add more water if needed.
Sauce:
1.5 C strawberries
1.5 tablespoons honey
Blend until smooth.
Assembly:
Pour a thin layer of strawberry sauce onto plate to keep the crepes from sticking to it. Cut the banana leather into 2" x 4" strips. Place a scoop of filling on each strip and roll up. Place on the plate so that they are not touching. Drizzle the remaining strawberry sauce over the crepes. Let sit for 1-2 hours to soften the banana leather.
Loretta

raw chili

Blythe’s version Raw Chili
Yield 2 servings
Prep Time: 10 min3 bell peppers (red, orange, yellow)2 large tomatoes1 carrot2 stalks green onion1 glove garlic2 sprigs cilantro½ cup sun dried tomatoes1 avocado1.5 Tbsp chili powder1 Tbsp oregano (or 2 sprigs fresh)1 Tbsp basil (or 2 sprigs fresh)½ Tbsp Cumin¼ cup soaked almonds (optional)½ cup lemon juice or waterPut all ingredients except avocado in food processor and mix until desired consistency. I like it chunky. THIS IS SO GOOD. A great way to get your raw reds, yellows, oranges, greens and spices in one meal. Top with diced avocado and serve. It’s quick, satisfying, and most importantly supports every function of your body because it’s very high in enzymes, vitamins and minerals.

Pineapple chcoalate chew-ies

Holly modified this from a recipe I had
2 cups soaked cashews
2 cups raisens
1 c cocoa
1 1/2 cups fresh pineapple
1 1/2 c flax seeds ground
whiz good
then add 1 cup walnuts and give it a light whiz
refrigerate