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Raw key lime mango pie Basic Pie Crust Pumpkin Seed Cheese Seed Cheese Sprouted Pea patties Sprouted Garbanzo patties Almond Mayonnaise Raw key lime mango pie Basic Pie Crust Pumpkin Seed Cheese Seed Cheese Sprouted Pea patties Sprouted Garbanzo patties Almond Mayonnaise Cashew dip Sunflower Dressing Guacamole Mock Meatballs Cilantro Dressing Raw Caponata Spicy Raw Corn Relish  Mint Cashew Aioli Ginger Cream Strawberry sauce Macadamia cheese

RAW FOODS

1/4 lb. basil, fresh
2/3 cup lemon juice
1 raw cashews or almonds
2 cloves garlic, raw use cone #1 w/saladmaster machine
pinch of cayenne
a little filtered water in the blending process.
pinch of sea salt
Directions:
Use a Blender or food processor, Blend all ingredients until creamy.
 
 

   10 dates; pitted and soaked for 2 to 3 hours
   4 avocados
   1/2 cup pure organic maple syrup
   1/3 cup agave nectar
   1 cup raw cacao / organic cocoa / carob powder
   2 tablespoons vanilla
   1 teaspoon celtic sea salt
   filtered water / almond milk

Preparation

In the bowl of a food processor, blend dates and avocados until smooth. Add remaining ingredients and blend. Add water or almond milk as needed. (approximately 1/3 to 1/2 cup) Use water or almond milk to reach desired consistency. Thicker consistency could be use as icing on a raw cake. Lighter consistency is almost like eating chocolate pudding. Can be refrigerated for up to 3 – 4 days.
 
 

    * 3 cups fresh ripe mango 
    * juice of 3 limes (1/3 cup) 
    * 1/3 cup apple juice 
    * 4 T psyllium seed powder 
    * ½ t cinnamon 
    * ¼ t nutmeg 
    * 1 basic crust (see pie crust recipes) 
    * kiwi fruit garnish 

method 
peel, pit and slice mango. mix all the ingredients together in a bowl until well combined. press into crust and chill until set before serving. garnish with kiwi slices surrounding the pie plate. 

    * 1 ½ - 2 cups nuts and/or seeds 
    * ½ cup medjool dates, raisins, and/or figs 
    * ½ - 1 t cinnamon or other spice 
    * 1 t braggs (optional) 
    * 1 t orange or lemon rind (optional) zest  Saladmaster cone #1
method 
you can creat many different crusts in minutes. i use dates most often, but use any dried fruit you like. nutmeg, pumpkin pie spice, allspice, five-spice powder, and cloves are interchangable. braggs enhances flavor and the rind adds zest. 
process nuts with the S blade to a coarse meal. for this recipe you do not want to soak the dried fruit. it will make a mushy crust. be careful not to overprocess. 
combine all. press into crust form. 
for another dimension, dehydrate the soaked nuts one day before adding to the recipe. you can freeze pies for future use or cut recipe in half for two people. for variation, omit dates and add ¼ cup maple syrup. 
the nuts should still stick together enough to create a crust. if not, add a little psyllium to help. as i indicated in the recipe ingredients, use seeds instead of nuts or a combination of both. excess moisture should be fully removed from the nuts and seeds before processiong into crust. 

    * 2 cups sunflower seeds 
    * 1 cup pignoli nuts 
    * 1 inch / 2.5 cm piece ginger, peeled 
    * 2 cloves garlic 
    * 1 t dried oregano 
    * ¼ cup fresh basil 
    * braggs to taste
 

method 
combine all in a blender with enough water to cover. start blender, adding more water to produce a very thick creamy liquid. pour into a sprout bag and squeeze out liquid. you are left with cheese. 
(the remaining liquid becomes a dressing with the addition of fresh minced herbs and a little more braggs amino. to thicken the dressing blend in some tahini.) 
the yield varies, so double or triple the recipe to meet your needs. use this cheese as stuffing for celery, mushrooms, cucumber boats, etc. if you have a small blender, cut recipe in half to accommodate its size. make this into a sweet cheese by eliminating last five ingredients and adding dates with cinnamon instead. 

    * 2 cups sunflower seeds 
    * 1 cup pignoli nuts 
    * 1 inch / 2.5 cm piece ginger, peeled 
    * 2 cloves garlic 
    * 1 t dried oregano 
    * ¼ cup fresh basil 
    * braggs to taste
 

method 
combine all in a blender with enough water to cover. start blender, adding more water to produce a very thick creamy liquid. pour into a sprout bag and squeeze out liquid. you are left with cheese. 
(the remaining liquid becomes a dressing with the addition of fresh minced herbs and a little more braggs amino. to thicken the dressing blend in some tahini.) 
the yield varies, so double or triple the recipe to meet your needs. use this cheese as stuffing for celery, mushrooms, cucumber boats, etc. if you have a small blender, cut recipe in half to accommodate its size. make this into a sweet cheese by eliminating last five ingredients and adding dates with cinnamon instead. 
 
 

    * 2 cups sprouted peas 
    * 1 large carrot,  on cone #2 the shredder
    * ½ cup tahini 
    * 1 cup pignoli (pine) nuts 
    * ½ cup parsley 
    * ½ red onion 
    * braggs to taste

method 
process peas and carrot until finely minced using s blade. set aside.
process remaining ingredients. combine all, add braggs and form into patties. 

method 
process peas and carrot until finely minced using s blade. set aside. 
process remaining ingredients. combine all, add braggs and form into patties. 

    * 1 cup almonds 
    * 1 cup water 
    * juice of 2 large lemons (¼ cup) 
    * 2 t herbamare or 2 T braggs 
    * ½ t cayenne 
    * 1-1 ½ cups canola or extra virgin olive oil
 

method 
chill all ingredients first! 
soak and blanch almonds. combine all ingredients in blender except oil. liquify on high speed. very slowly drizzle in oil. it will get thicker and thicker. you can use one cup of oil or add as much as 1.5 cups, depending on how tight you want the mayonnaise. keep adding oil until all is used. use this in place of mayonnaise. this is a party food that is very high in fat. almond mayo is not recommended for people on a restricted diet. 

Blend the cashews and enough water in a food processor or Vitamix until smooth and creamy. Set aside. Blend all the other ingredients in a Vitamix or high powdered blender until completely chopped and pasty. If you don’t like spicy things omit the jalapenos, or seed them to reduce the spice. Mix the cashew paste with the rest of the ingredients and adjust the amount of salt and other flavors. Good for dipping fresh veggies

In a blender, mix all ingredients until smooth and creamy; adjust seasonings to taste.

Mix and mash. Sqeeze lime onto the mixture. The lime juice acts as an antioxidant allowing the mixture to keep longer and taste better. Keeping the avocado pits in the mixture will also help the guacamole to last longer.

Finely chop the Brazil nuts in a food processor, set them aside
Blend all the remaining ingredients except the sunflower seeds in the food processor until finely chopped, then add the sunflower seeds and process until it makes a pate. Mix this with the brazil nuts. If you really want them to be like meatballs make patties and dehydrate them for a few hours until slightly crusty. Otherwise enjoy like a pate.

Put water, oil and sunflower seeds into the Vitamix and blend thoroughly.
Move the mixture to a food processor and add the lime, ginger and cilantro, process until pasty. Put in salt to taste.

1/2 eggplant cut into 1/4" dice
salt
1 tbs. lemon juice

2 roma tomatoes, cut lengthwise, flesh scooped out
1/4 cup sun-dried tomatoes soaked in water for 30 minutes
3 tbs. minced red bell pepper
3 tbs. minced celery
2 tbs. minced green olives
1 tbs. pine nuts
1 tbs. fresh currants (or raisins)
1 tbs. lemon juice (or 2 tsp. of apple cider vinegar)
1 tsp. raw agave
2 tsp. nama shoyu
1 tbs. chopped basil
1 tbs. chopped parsley
black pepper

Add 1 tsp. salt to the diced eggplant in a colander, toss to coat and let drain for 30 minutes. Rinse eggplant and pat dry with paper towels. Put the eggplant in a small bowl and add lemon juice while you're prepping the rest of the veggies.

Scoop out the tomato flesh from the tomato half and add to a large bowl with the celery, sun-dried tomato, red bell pepper, currants, pine nuts, green olives, basil, parsley, olive oil, lemon juice (or apple cider vinegar), nama shoyu, basil, parsley and black pepper. Drain the eggplant, add to the mixture and stir to combine. Check for seasoning.
Stuff the tomato halves with the eggplant mixture and dehydrate for 6-8 hours at 105F.

2 ears of corn
1 tbs. olive oil
1 tbs. lemongrass, finely minced
2 tbs. shallot, minced

1 tsp. garlic
1 tsp. of lime zest
1 tbs. of nama shoyu
1 tbs. serrano (or jalapeno) minced
1 tbs. lime juice
1 tbs. minced cilantro

Strip the corn off the cob and put in a medium bowl along with the olive oil, lemongrass and shallot.

Using a mortar and pestle (or a blender), add the garlic, lime zest, nama shoyu, serrano, lime juice and cilantro and mash up until it gets pulpy. Add to the corn mixture and toss to incorporate.

Spread the corn mixture out on a teflex sheet and dehydrate for 1 hour at 105F -- or if you're impatient like me, start eating it by the handful.

1c cashews
1T lemon juice
1/2t salt
1/2t agave
1t lemon zest
5 cloves of garlic
1/2c water
1/3c tightly packed mint

Method: Place all ingredients except the mint in a high power blender until creamy.

Ingredients
1 cup cashews
4 tablespoons cashew butter
1/4 cup coco butter
1/2 cup agave
1 tablespoon fresh ginger
1/8 teaspoon ground clove
2 teaspoons vanilla extract
Method

- Blend all ingredients together.

2 cups strawberries
1/2 cup agave
1/4 cup maple syrup
2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoons nutmeg
Method

- Blend all ingredients together.

1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
½t salt

-Process all ingredients in a food processor until fluffy.