Raw Living Foods Lifestyle Training - chiDiet.net

Apple Tart

2 1/2 C Walnuts
1 1/2C Dates
3 Apples
1 Lemon (squeezed into 2 cups water)
1/4t Cinnamon
1/8t Allspice
1/8t ground cloves
2T Honey
1/2C Apple Juice
1/4C Raisins

Combine walnuts and dates in food processor or blender (remove pits and cut off stems if needed).  Mix until ground, but not smooth (45 seconds).  Press evenly into a 9 inch pie tin or tart pan.  Refrigerate and continue preparing filling. 

Chop or slice apples into inch thick slices and place into lemon water for 3 minutes, then drain them.  Spread apples evenly over cooled crust.  Mix together the cinnamon, allspice, ground cloves, honey, apple juice and raisins.  Spoon over apples.  May be served right away or keep refrigerated until needed.

Optional:  top with plain yogurt or homemade cream or sauce.

2C soaked cashews or pecans
1 1/2C water
1/2 C pure honey
1T pure vanilla
1t almond extract

Blend all ingredients together in blender till fluffy.  Add a dash of maple syrup if desired (transitional).

Carrot Cake and Frosting

Frosting

2  cups unsoaked cashews
8-13  medjool dates pitted (not soaked)
vanilla
Blend cashews with water.add dates (when smooth) until sweet enough.
Add vanilla.

Carrot Cake

1/2  cup raisins, soaked 20 minutes, reserve liquid
1/2  cup dried apricots, soaked 20 minutes
2  cups pecans or walnuts
2  tablespoons pine nuts
1 1/2  cups coconut (dried, unsweetened, shredded)
1  teaspoon cinnamon
1/4  teaspoon Chinese 5 spice powder
1/2  teaspoon garam masala or cinnamon
pinch  clove optional
pinch  nutmeg optional
6  cups carrot pulp-
1 1/2  cups chopped dates

Food processor combine:
pecans, pine nuts, until consistant fine.
Pulse coconut, until mixed in.
Add spices, pulse until mixed. (set aside).

Juicer alternating combine:
carrot pulp,
raisins,
apricots,
dates, until  through.

Knead until mixture evenly combined. Add nut mixture a little at a time, kneading in.

Line 2 round cake pans with saran wrap (oil the pans first).
Put mixture in pans, pack in.
Refrigerate until ready to frost.

Makes 8 cups, or 10-16 servings

- Contributed by Jan Jenson

Pumpkin Pie

serves 8

1 Avocado, peeled and seeded
1/2 C. Raw Honey
4 Dates soaked in 1 C. Filtered Water
2 tsp. Vanilla
1 tsp. Cinnamon
1/4 tsp. Ground Nutmeg
1/2 tsp. Ginger Powder
1 tsp. Sea Salt
1 C. Raw Macadamias soaked 8 hours and drained
4 C. Raw Pumpkin, peeled
1 C. Organic Raisins
1 tsp. Psyllium
1/2 C. Pumpkin Seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe)

Place Avocado, Honey, Vanilla, Dates with soak water, Cinnamon, Nutmeg, Ginger, Salt, Macadamias, and Water into blender and blend until smooth.
Add Pumpkin and blend until very smooth.
Add Psyllium and blend well. Let this mixture sit for 5 minutes and blend well again.
Fold in Raisins.
Pour into Pie Crust and top with ½ C. Pumpkin Seeds.

Honey, Nut, and Date Pie Crust

serves 8

1 C. Almonds, soaked for 12 hours, drained,  and dehydrated for 12 hours
1 C. Pecans, soaked for 12 hours, drained,  and dehydrated for 12 hours
1 C. Walnuts, soaked for 12 hours, drained,  and dehydrated for 12 hours
1 C. Medjcol Dates, pits removed
1/2 tsp. Sea Salt
1 tsp. Vanilla Powder
1/4 C. Raw Honey

Place Almonds in processor and process until mixture resembles flour.
Add Sea Salt and Vanilla Powder to the Almonds and process well.
Place Pecans, Walnuts, and Dates in food processor and process.
Add Honey to the Nut and Date mixture and process until mixed well.
Press mixture into 8x10 inch glass pie pan.
Crust may be made ahead of time and refrigerated or frozen.

Carob Honey Pudding

Blend in a food processor or blender until smooth and creamy

1 1/2 lbs. Tofu   1 Tbsp. Vanilla
2/3 C. Carob Powder  2 tsp. Lemon Juice
1/2 C. Honey   Pinch of Salt
1/4 C. Oil

Pour into individual serving dishes or baked pie shell.
Chill until set and serve.

Tropical Cheesecake

Contributed by Mitzie & H D Boyles
Source: The Sunny Raw Kitchen

Crust:
2 cups of pecans, soaked and dried (or dehydrated)
12 soft dates
1 dash of salt
Sprinkle of ground cinnamon

Process the ingredients in a food processor until they are crumbly and will hold together.  Press the crust mixture into the bottom of a spring form pan and set aside.  If you don’t have a spring form pan, you can use one of the margasrine tubs and line it with saran wrap.

Filling:
3 cups cashews soaked for a few hours
1/2 cup-3/4 cup honey or agave
1/2 cup lemon juice
2/3 cup coconut oil (warmed up in a dehydrator or in a bowl of warm water)
2” piece of vanilla bean (or 1 tsp pure vanilla)
1/4 cup of water (or maybe a little more)

Whipped Cream
From a Strawberry Cheesecake recipe that RawGuru posted on the Sunfood Nutrition Raw Food Lifestyle Forum

1 cup young coconut meat (chopped)
3tbs. raw cashews or mac nuts (soaked for 8-10 hrs.)
5 dates or 1 tbs honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
Drop of vanilla extract

Blend until smooth

Strawberry Sauce
1 bag of strawberries
1/4 cup of agave or honey

Blend until smooth

Basic Almond Maple Crust

1-2  cups almonds, soaked 8-12 hours
3-4  teaspoons maple syrup (transitional)

Soak almonds 8-12 hours, drain, rinse, drain again. Put nuts in dehydrator (30-60 minutes) until dry, or dry with towel.

In food processor add:
almonds until very fine
add maple syrup slowly, enough until almond meal holds together.
sprinkle, then gently press crust in bottom and sides of pie plate.
Not necessary for crust to be all the way up sides.

Note: This is a very thin crust. If thicker crust wanted, increase amount of recipe.

- From the book, "The Raw Gourmet, Simple Recipes for Living Well"

Sweet Potato Pie (Yam Pie)

Basic Almond Date Crust
(This crust is a variation: use sunflower seeds, or raisins in place of dates)
1 3/4  cup almonds, soaked 8-12 hours
1 1/2  cup date pieces or chopped dates (see note)
1  tablespoon water
1/2  teaspoon vanilla (optional)
1 Dash of cinnamon (optional)

Mix almonds and nuts in dehydrator (30-60 minutes) until dry.
In processor, process nuts and almonds, until ground.
Add dates, process until finely ground.
Add water, vanilla, and cinnamon while processing. Crust will
appear damp, holding together, add small amount
water necessary to this get.
Press into pan.

Filling
6  small yams (peeled), cut up Garnet or Jewel yams at your organic market
3/4  cup dates (soaked 20 minutes, pit and chunked)
1/4  cup raisins (soaked 20 minutes, save water)
1/2  cup pine nuts (soaked 5-10 minutes, rinse)
1/8  teaspoon Chinese 5 spice powder
1/2  teaspoon cinnamon
1/8  teaspoon garam masala, cloves or more Chinese 5 spice powder
1/2  teaspoon vanilla
2  tablespoons psyllium husk powder

Use blank screen and juicer, add yams, then alternate dates, raisins and pine nuts.
Place in processor.
Process well.
Add Chinese 5 spice powder, garam masala and
vanilla slowly, the smoother the better.
In 5-6 minutes if not very smooth, add some raisin soak water, process to smooth puree.
Slowly, add psyllium, pour into crust.
Keep refrigerated.
Serve with dollop of nut fluffs.
Makes 4 cups

Alternative
more intense flavor: soak fruit in juice of 1 orange.
Add: 1  teaspoon orange zest to yam mixture.

Increase spices to
1/4  teaspoon 5 spice powder,
3/4  teaspoon cinnamon,
1/8  teaspoon garam masala (same),
1 pinch of clove,
1  teaspoon vanilla,
1 pinch of sea salt.

Fluff Topping
Cashews have a natural sweetness, which in combination with dates is delectable. Soaked cashews grind up into a very smooth fluffy mixture. It is a delightful taste to use in place of whipped cream or yogurt, and most agree that it truly tastes better. Cashew fluff is also used as a base for several other recipes. Most cashews are not raw.

If using almonds, they don't quite give up their mealy texture, no matter how much you blend, but they make a tasty topping and are the most nutritious nut.

Best results, peel almonds, (to peel almonds soak 10-12 hours, rinse, pour hot tap water over them), allow to soak one minute, rinse in cool water, skins should slip off.

1  cup cashews, almonds or filberts, soaked 10-12 hours, drained, rinsed.
4-6  soft pitted dates soaked (in 3/4 cup water 8-10 hours, save liquid)
1/2  teaspoon vanilla (optional)

Blend nuts,grind, slowly add date water, until has consistency of whipped cream. Add dates (one at a time), blend until smooth and creamy.

Refrigerate. Keeps for a week.

- Contributed by Jan Jenson

Cherry or Berry Cheescake

Crust:
2 cups raw almonds
1/2 cup pitted dates
1/8 cup grated coconut, unsulphured, unsweetened
1/2 tsp sea salt

Combine all ingredients in bowl of food processor and process using the
S blade.  Press into pie plate.

Filling:
4 cups raw cashews, soaked in water to cover 2 hours and drained
1/8 cup fresh lemon juice
2 bananas
1 tsp ground flax seeds
1/8 cup raw honey, at room temp
1 tsp vanilla

Place all ingredients in food processor and blend using the S blade
until smooth and thick.  Pour into crust.

Sauce:
2 cups fresh pitted cherries (or strawberries, or blueberries or
raspberries, or blackberries)
1/2 cup pitted dates

Place ingredients in food processor blend using the S blade. 
Pour over pie.

Top with sliced whatever berry you used and sprinkle with coconut.

Set in the freezer for an hour or more.  Serve frozen.

- Contributed by Jan Jenson

Mango-Lime Parfait

Almond maple crust mixture (set aside separate):

4  cups coarsely chopped mango (about 5 mangoes)
1  cup lime juice (or lemon juice)
1  teaspoon lime (or lemon) zest
4-8  dates, pitted and chopped

In a blender, place mango pieces and blend until smooth. Add lime juice, zest and dates and process until smooth. Be patient. Mango is a very fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer crust mixture and mango lime mixture.

Makes: 4 parfait.

Variation: substitute papaya or persimmon.

Variation: add one whole peeled lemon or lime to the blender,
along with the lemon or lime juice called for in the recipe, for a strong citrus flavor.

Variation: Add another layer, thinly sliced Kiwi fruit or strawberries.

-From the book, "The Raw Gourmet, Simple Recipes for Living Well"

Applesauce Pie

For a tart pie use firm apples, Granny Smith apples, sweeter pie with softer apples, Fuji, Jonathan gold or Macintosh apples all work well.

Basic Almond Date Crust:

(This crust is a variation: use sunflower seeds, or raisins in place of dates)

1 3/4  cup almonds, soaked 8-12 hours
1 1/2  cup date pieces or chopped dates (see note)
1  tablespoon water
1/2  teaspoon vanilla (optional)
1 Dash of cinnamon (optional)

Mix almonds and nuts in dehydrator (30-60 minutes) until dry.
In processor, process nuts and almonds, until ground.
Add dates, process until finely ground.
Add water, vanilla, and cinnamon while processing. Crust will
appear damp, holding together, add small amount
water necessary to this get.
Press into pan.

Filling:
10-12  apples peeled, chunk
2  cups dates, pitted (or 1 1/2 cups of roughly chopped dates)
1  cup raisins
2  teaspoons cinnamon
2  tablespoons psyllium husk powder

Put apples, dates and raisins in juicer.

Add cinnamon, sprinkle in psyllium, process until mixed.
Immediately pour in pie shell.
Cover refrigerate.

Makes 6 cups

- Contributed by Jan Jenson

Coconut Flan with Orange Glaze

2  cups young coconut meat, packed
1/4  cups pitted dates, packed
2 1/2  tsp. vanilla
1 1/2  tsp. psyllium powder
1 Pinch of Celtic Sea Salt
1/4-1/3  cup coconut water

Blend all ingredients, add:
1/4 cup coconut water, to thick consistency.
Pour in pie, brownie dish or single tart molds.
Layer top with the orange glaze, (below).

Orange Glaze:
2  cups orange juice
1 1/2  cup pitted dates, packed
3/4  tsp. cinnamon
1 Pinch of Celtic Sea Salt
2  tsp. psyllium powder

Blend 1 cup of juice and dates until creamy.
Add remaining ingredients, blend well.
Serves 2

- Contributed by Jan Jenson

Coconut covered Date/Nut Balls

Ingredients:
2  cups Medjool dates, (pitted and soaked 30 minutes)
1  cup almonds OR pecans OR walnuts, (soak overnight/drain)
1 1/2  cups shredded, unsweetened coconut
1  teaspoon ground cinnamon
1/2  teaspoon pure vanilla OR 1/2 vanilla bean, ground

Instructions:
Place nuts in bowl, add 2 cups distilled water, cover, allow nuts to soak overnight, then drain and set aside.
Pit dates, place in bowl; cover with distilled water, soak 30 minutes.
With “S” blade in food processor, add soaked nuts, pulse until nuts are finely chopped
Add 1 cup coconut, cinnamon, and vanilla, pulse until mixed.
Add soaked dates, a few at a time, processing until mixed.
Transfer to large bowl, kneed.
Roll balls to desired size, roll balls in extra coconut, or chopped nuts if desired.

These date/nut balls keep 2 weeks in refrigerator.

Peach Fruit Salad

By Nancy Reed.

1       peach, peeled and diced
1       nectarine, diced
1       cup of red grapes
1       cup of green grapes
1       cup blueberries
6-10  strawberries, sliced

Place fruit in large bowl.
Toss gently with dressing.

Dressing:

2       limes, juiced
Equal amount of agave nectar
Stir until combined.

Serves 1-2 people

Banana Whip Recipe

2 bananas
1 tbsp. lemon juice
1 tbsp. honey
1 oz. almonds

Combine ingredients in the blender, beat up into a whip.

Drink and smack your lips, and say, "Ahh!"

From http://chetday.com

Tahitian Vanilla Crème Parfait

Tahitian Vanilla Crème Parfait with Tropical Fruit Compote

1/2 c cashews soaked 10-12 hours
2 c  young coconut meat
1/2-1/4 c coconut water
1/4 c dates pitted (optional)
1 1/2 t vanilla bean (1 bean)
2 T mesquite meal
1/2 t Celtic salt
2 c choice of fresh fruit sliced or diced thin tossed with
2 T orange juice and t cinnamon

In high-speed blender:
Blend the cashews, coconut, dates, vanilla, mesquite and salt until smooth.
Continue by layering the crème and the sliced fruit in a parfait glass.
Garnish with fresh fruit and mint sprig for color.
Chill before serving.

For additional toppings, add candied nuts or dehydrated buckwheat groats.
Also try omitting the cashews for unsoaked macadamia nuts.

Serves 6

- Contributed by Jan Jenson

BananaAvo Pudding

BananaAvo Pudding

From Mark Blackburn
Featured at August 2002 Potluck

Place 2 bananas and 2 avocados in blender.

Let 'er rip!
You're done!

Serves 6.
 
Garnish with berries or other fruit, and/or mint leaves.

Optional: add 2-4 soft dates.

- Contributed by Jan Jenson

Smooth Coco Pudding

Smooth Coco Pudding

2 T. raw carob powder
1 avocado
meat of one young coconut,
6-8 soaked dates

Blend everything until smooth and creamy.
For a frozen dessert, freeze pudding in ice cube trays, run through juicer.

- Contributed by Jan Jenson

Raw Fudge

Raw Fudge

1/2 cup cashews, soaked 20 min.
1/2 cup pine nuts
1 cup pecans
8 Tbs. carob powder
10-12 dates, soaked several hours
2 Tbs. alcohol-free vanilla
water from soaked dates as needed
1/4 cup raw almond butter
2 Tbs. warm coconut oil
1/2 cup walnuts
4 Tbs. agave syrup (cactus syrup - use instead of sugar or artificial sweeteners!)
dash of Himalayan crystal salt or celtic sea salt (optional)

Puree all ingredients except walnuts, until smooth and creamy in food processor.
Mix in chopped walnuts, mold into large square and place on parchment paper,
Put into container and freeze 12 hours or more.
Remove and cut, keeps best in freezer.

- Contributed by Jan Jenson

Honey Nut and Date Pie Crust

Honey Nut and Date Pie Crust

Living Food Feasts from Shinui Retreat
From Jackie and Gideon Graff

1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon salt
1/2 pound organic dates, seeds removed
1 teaspoon vanilla extract

1. Place ingredients in food processor, until begins to form ball.
2. Remove small amounts of piecrust.
3. Press into pie plate.
4. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use.
5. May use as is or dehydrate for dryer crust. Put aside some of crust to use as crumbles on top of pie.

Serving Size :  8

- Contributed by Jan Jenson

Walnut Poppyseed Cake

Walnut Poppyseed Cake

From Dining In The RAW by Rita Romano

1 cup Poppy Seeds
2 cups Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Two cups carrot pureed in juicer.Chop walnuts up fine consistency in Food Processor
w/"S" blade.
Put aside.
Combine carrot puree, remaining ingredients in processor until well blended.
Mix all ingredients together.
Add a little more psyllium if necessary to hold cake together.
Press into bundt pan and chill to set.
Enjoy!

- Contributed by Jan Jenson

Pumpkin Pie

Pumpkin Pie

Created by Jackie Graff
Living Food Feasts from Sprout Café

1  avocado, peeled, seeded
1/2 cup raw honey
4  dates soaked w/1 cup water
2  teaspoons vanilla
1  teaspoon cinnamon
1/4  teaspoon nutmeg
1/2  teaspoon ginger
1  teaspoon Celtic sea Salt
1  cup raw macadamias soaked 8 hours, drained
4  cups raw pumpkin, peeled
1  cup organic raisins
1  teaspoon psyllium
1/2  cup pumpkin seeds, washed, soaked 8 hours, drained, dehydrated 6-8 hours
1  Honey Nut and Date Pie Crust (see recipe above)

1. Place avocado, honey, vanilla, dates in water, cinnamon, nutmeg, ginger, salt, macadamias, water in blender, blend until smooth.
2. Add pumpkin, blend,
        
   Add psyllium, blend,
3. Let mixture sit 10 minutes, blend,
4. Fold in raisins,
5. Pour in pie crust, top with 1/2 cup pumpkin seeds
   
   Enjoy.

- Contributed by Jan Jenson

Raw gingerbread men recipe

Raw Gingerbread Men

From Karen Knowler, Raw Food Coach in England
http://www.therawfoodcoach.com/products/50_quick_and_easy_recipes.php

It all began with a desire to replace my son's "healthy" (organic, no junk) gingerbread men with truly healthy ones just a couple of days ago. As my mind kicked in to try and figure out how this could be possible and with a little search on the web for traditional gingerbread men recipes, Luke and are were soon equipped with all we needed and raring to go to see what we could create. Fast forward to multiple Gingerbread Men all dehydrated and ready to be gobbled up: Success!

NB: This recipe doesn't have to be dehydrated to taste good or hold itself together, but for the crunch factor, yes, absolutely.

Ingredients
Makes 9 small Men.

* 1 cup of golden flax (linseed)
* 1 cup pecans
* 3 teaspoons powdered ginger
* 2 Tablespoons of dark agave syrup
* 1/8 cup of pure water

Directions

1) Mill the flax seed and pecans together into a fine flour. (This is best done in the Vita-Mix dry jug, or by using a coffee mill; a food processor won't get it fine enough on its own).

2) Pour the "flour" - saving just a little back for step 3 - into a food processor adding the remaining ingredients. Process until a dark sticky ball is created.

3) Remove the ball from the processor and lay it out on a flat surface ready for rolling out. This is where you may need to use the flour you held back from step 2 as it might stick to the surface or rolling pin! So lightly coat the board you are rolling on or the mixture itself in a fine dusting of flour and then roll out into a flat dough.

4) Using gingerbread men-shaped cookie cutters, cut out your men and either leave plain or decorate, according to your preference. Once finished, you can either eat as a "fresh" version which will be juicy and slightly chewy, or you can move to step 5 where you'll need a dehydrator...

5) Lay your men out on your dehydrator tray. No protective sheeting is required as the mixture isn't runny. Depending on how crunchy you want your men (!), dehydrate anything from a few hours to 24 hours. The full 24 hours at 100 degrees F will give you crunchy men, so long as they are no more than 5mm thick when they go in to dry.

By following this recipe you'll have gingerbread men ready to go in just minutes if you opt for the fresh version. As this is my first conscious foray into making creative raw food for kids, next time around as I tweak the recipe I'll be experimenting with raisin "buttons", chocolate "icing" and goji berry clothing!

RAW COACH'S TOP TIPS:

* If your child doesn't like this recipe (but does like commercial gingerbread men), try making it using a different shaped cookie cutter, or adding decorations, or mixing their favourite raw ingredients in. My experience suggests that kids eat as much, if not more so with their eyes than their mouths! So be prepared to do things a little more differently than you would do for yourself.

* Try tasting them at all different stages of dehydration to see which one you prefer. My favourite is "almost fully dry with just a little bit of softness in the middle." (Make of that what you will!)

Lemon Cake with Frosting

Cake layer:
1 cup ground almonds
1 T olive oil
2-3 T agave
1/2 - 3/4 cup chopped dates, soaked if needed for 1-2 hours
1 teaspoon vanilla
1/2 cup coconut flakes
peel from 1 lemon, grated

Combine the ingredients in a food processor, mixing well. If mixture is not firm enough, add psyllium husk, or shredded coconut. Form into a cake shape on a plate.

Topping:
1 c cashews, soaked
2-3 T agave
juice of 1 medium lemon
1 teaspoon vanilla
Water as needed (remember to keep it thick like frosting -- chill first if needed to thicken)

Soak cashews for about 4-8 hours. Drain and rinse. Put in a vitamix blender with salt and agave and blend using the plunger to keep it moving. Add enough water to make the consistency like thick frosting.
Spread evenly over the crust. Decorate with fruits, berries and nuts.
Chill.

Serves 12

- thanks to Schall at http://www.thehealingmeal.com.

Raw Whipped Cream

1 1/2 c cashews
1/4 - 1/2 c agave
1/4 t sea salt
water as needed

Soak cashews for about 4-8 hours. Drain and rinse. Put in a vitamix blender with salt and agave and blend using the plunger to keep it moving. Add enough water to make the consistency like Whipped Cream.

If it gets too thin simply put it in the fridge until stiff and then re-whip it in a food processor to the right consistency. Put over fruit, use as a creamer, or on raw cakes, cookies, and ice cream!

Enjoy!

- thanks to Schrall at http://www.thehealingmeal.com.

Raw Carrot Cake

By Ursula Horiatis

(Makes 12 to 16 servings)

1 pound of carrots
2 cups pineapple
2 apples
2 1/2 cup soaked walnuts
2 cup soaked almond
2 1/2 cup pecans
2 cup pumpkin seeds
1/2 tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder

Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
1/2 teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)

For decoration:
1/2 cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves

Step 1

Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste
Add soaked almonds and mix.
Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste.
Put all in a bowl.
Add 1/2 cup raisins, 1/2 cup pecans and 1/2 cup walnuts in food processor and shred to little chunks only (not too fine).
Add to dough in the bowl.

Cut carrots into chunks and shred in food processor until fine.
Add pineapple and apple chunks and mix with psyllium powder.
Add mixture to the dough in the bowl.
Now mix all together by hand and pour into a spring form.

Step 2: For Frosting

Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.

Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.

- Thanks to Suzanne

Banana Papaya Pudding

Smooth, creamy and filling, this pudding is also delicious with two pitted prunes or figs blended in. The variation with tahini is particularly popular. (See Lesson 6 to find out more about Tahini.) When you make this pudding, don't throw away the papaya seeds. They have a wonderful spicy and peppery flavor. They can be dried and used to flavor other dishes such as Squash Noodle Salad (see recipe, page 86).

1/2 ripe papaya (approximately 1 cup) peeled and seeded
1 banana peeled and cut in chunks
Put the papaya in a blender and blend just enough to break up the fruit
Add the banana; blend until smooth
Eat immediately
Serves 1

Variation 1: Add 1-2 tablespoons raw almond butter, blend

Variation 2: Add 2-3 teaspoons raw tahini, blend

Anne Kaspar
Health and Wellness Consultant
bodybybliss@aol.com
www.bodybybliss.com

Divine Pumpkin Pie

Filling
1 medium pumpkin
8 dates
3 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp allspice
1/4 cup of raw honey
3 Tbs. coconut butter
2 tsp vanilla extract
3 Tbs. psylium husks

Crust
2 cups pecans
8 dates
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
Dash of sea salt

Frosting (optional)
2 cups of cashews
6 dates
2 Tbs. raw honey
The juice of one orange

1. In a food processor or champion juicer homogenize all the ingredients in the crust. Take homogenized mixture and press into the bottom of a pie plate.

2. In a Vita Mixer or blender combine all the ingredients for the filling and blend until creamy. The filling should be creamy and semi-firm. The psyllium and coconut butter will thicken the pie as it sits in the refrigerator. Add filling to the crust.

3. In a blender or Vita Mix blend cashew frosting together. Frosting needs to be loose enough to spread over the pie. A little water may be needed.

4. Allow to set in the refrigerator for at least one hour.

Raw Coconut Custard Pie

- a warm weather treat

Filling:
2 cups shredded coconut
The meat from two young coconuts (optional)
1/2 cup soaked pine nuts
1 cup soaked cashews
10 soaked apricots
2 tsp coconut extract

Crust:
2 cups soaked almonds
8 dates
1/2 cup shredded coconut
2 tsp vanilla extract
1 tsp cardamom
Dash of salt

1. In a food processor or Champion juicer homogenize the ingredients for the crust. Press the mixture into the bottom of a pie plate.

2. In a food processor blend shredded coconut into a coarse meal. Add pine nuts, cashews, apricots, coconut meat, and coconut extract. Blend until smooth.

3. Fill in the crust and garnish with long thin slices of banana and shredded coconut.

Jackie Graff making Raw Pumpkin Pie

Watch Jackie Graff, RN, BSN, on Fox TV's Good Day Atlanta making raw pumpkin pie: http://www.youtube.com/watch?v=EdiTeAIFr9U .

Banana Avocado Crème Bars

Cream:
2 avocados
4 very ripe bananas
2 tsp. vanilla extract

Crust:
2 cups soaked almonds
8 dates
1 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
Pinch of salt

Topping:
Shredded coconut

1. In food processor or Champion juicer homogenize all of the ingredients for the crust.
2. Press into a 9 x 6 Pyrex deep dish.
3. In a food processor blend avocados, bananas, and vanilla until a smooth cream is reached.
4. Spread cream over crust.
5. Top with a generous amount of shredded coconut.
6. Allow to chill for one hour.
7. Enjoy!