Cranberry Dip

2 packages raw cranberries
1 c cilantro raw
1 c parsley raw
1 bunch green onions
1 t raw ginger grated
1/4 c OJ
2 jalapeno peppers
1/2 agave
whiz briefly
serve with celery and carrot slices

Raw Organic Blueberry Pie

Crust:
1 cup almonds
1 cup pecans
1 cup dates
1/4 vanilla bean or 1 tsp vanilla extract
1/2 tsp unrefined sea salt
1. In a food processor using the “s” blade, process
all ingredients except dates until nuts are pea
sized.
2. Add the dates and continue to process until well
combined.
3. Place into a 9” pie dish, and press evenly onto the
bottom and sides to form the crust.
Blueberry filling:
5 cups blueberries
2 bananas
1/4 cup coconut butter
1/4 cup raw unfiltered honey
1. In a food processor using the “s” blade, process 4
cups of blueberries, bananas, coconut butter and
honey until creamy and smooth.
2. Fold in the remaining blueberries and pour into
the pie shell.
3. Refrigerate for at least three hours to set.

Raw Holiday Fruit cake

By Jackie Graff of Sprout Raw Food
(Yields 2 - 2lb Cakes)
2 cups pecans, 2 cups walnuts and 2 cups almonds
All nuts soaked, drained, and dehydrated for 12 hours
1 tsp salt
1/2 pound medjool dates, with seeds removed,
soaked for 1/2 hour and drained.
1 tsp vanilla powder (see recipe below)
1/4 cup raw honey
1/4 cup flax or chia seeds, finely ground
1 cup dried mango, cut into small pieces
1 cup dried papaya, cut into small pieces
1 cup dried pineapple, cut into small pieces
1 cup dried apricots, cut into small pieces
1 cup raisins
2 Tbsp orange zest
2 cups freshly grated coconut
Place half of the almonds into a food processor and
process until finely ground. Place one half of the pecans
and walnuts, with dates, vanilla, salt, and orange zest in a
food processor and process until finely ground. Add in
the flax seed, process well. Add honey and process until
the mixture is well blended and place in a bowl.
Chop the other half of the pecans, walnuts, and almonds
coarsely add to the bowl. Add the chopped dried fruit
and grated coconut to the bowl, mixing well using your
hands and form into 2 one-inch-thick cakes (using the
container as a form).
Decorate the top with pecan halves, wrap in plastic
wrap. Place in a decorative tin and refrigerate. This can
be formed into cookies also.
Vanilla Powder: Grind 5 vanilla beans and 1/2 cup buckwheat
groats in a blender or seed grinder. Will keep 1-2
months (or more) if refrigerated.

Pomegranate Dressing

1 Pomegranate, remove the seeds and put them in the blender
1 grapefruit, juiced. Add juice to the blender
1 tsp. Bragg's Raw Apple Cider Vinegar
1 tsp. YL Blue Agave or other agave
1 tsp. Celtic salt
1-2 drops YL pepper essential oil

Liquify well in the blender.

YL refers to a Young Living product.
The YL Blue Agave is less sweet and has a lower glycemic rating.
I have also read that it is raw.

Recipe from Gail Kuettel

Spinach Pomegranate Salad

1 bag organic baby spinach, rinsed and drained
3/4 cup red onion, diced
1/2 cup walnuts, chopped
1 kiwi fruit, peeled, sliced
1 ripe mango or persimmon, peeled, chopped
the juicy seeds of 1/2 pomegranate

Line a serving plate with the baby spinach leaves.
Gently mix the other ingredients and put them on the spinach,
or toss with the spinach
Drizzle the Pomegranate Dressing over the salad.

Tumeric Almond Dressing

1 cup almonds, soaked & peeled
3/4 cup water
2 dates, chopped, soaked in the water for 20 minutes
1 lemon, juice of
1 tsp. Bragg's raw apple cider vinegar
1 Tbl. onion powder
1 tsp. Celtic salt
1/2 tsp. pwd. cumin
1/2 tsp. pwd. turmeric
1/8 tsp. or a pinch of cayenne pepper
1 Tbl. Barley Miso
1 tsp. Nama Shoyu
1/2 cup extra virgin olive oil, drizzled into the mixture
while the blender is running.
Puree well in a blender until the dressing is thick and creamy.
Taste, and see if it needs a little more oil or any other adjustment.
This will keep, as you use it, in a tightly covered jar in the refrigerator
for up to two weeks.
made by Gail Kuettel July 2010

From Hooked on Raw by Rhio www.rawfoodinfo.com

CELESTIAL PECAN PIE
From Hooked on Raw by Rhio www.rawfoodinfo.com
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 z. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of NamaShoyu
1) Soak one cup of pecans in filtered water. Set aside.
2) In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.
3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95? F for 3 hours.
5) In a small bowl, blend the raw honey with just a little water and a dash of NamaShoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.
6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
7) Chill the pie at least one hour before serving.
Serves 6-8.Keeps for a few days in the refrigerator.