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 | Meat:
1/3 C walnuts
½ sundried tomatoes
1 C green onions, cut
½ bell pepper, shredded
Base and Garnish:
2 medium zucchinis
5 cherry tomatoes
Salt, pepper to taste
Dill to garnish
| Soak the walnuts for 6-8 hours and drain them. Soak sundried tomatoes , but keep the water to add it to the ‘meat’ later. Place walnuts and sundried tomatoes into the food processor and process them adding the water from sundried tomatoes soaking until meaty consistency. Stir in green onions and bell pepper. Add some salt and pepper to taste.
Cut zucchinis into circles and place them on the serving plate. Add the ’meat’ on the top of the circles. Garnish with slices of cherry tomatoes and dill.
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|
 | 2 C Sunflower seeds
1/2 C Brown sesame seeds grounded
1 T Miso
1 t Sea Salt
1 CSundried tomatoes
1 glove Garlic
3 T Olive Oil
| Mix everything in the food Processor |
|
 | 2 medium avocados, mashed with a fork
1 garlic clove, finely minced
I bunch fresh cilantro, chopped
2 tomatoes, finely diced
Pinch of sea salt
1 Tbs fresh lemon juice
12 fresh chives
12 large lettuce leaves
1/2 cup fresh bean sprouts
| For the guacamole filling, combine the avocado, garlic, cilantro, 1 tomato, sea salt, and lemon juice. Place 1 Tbs of guacamole in each lettuce leaf and sprinke with tomato and sprouts. Fold both sides in to the center forming a 'burrito', and secure with a chive by tying it around with a bow. Enjoy! |
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 | 3 cups sprouted buckwheat
1 c onions coarsely chopped
1 c coarsely chopped celery
2 c coarsely chopped carrot
3 c ground flax seed
1/2 c olive oil
4 T Italian seasoning
sea salt to taste
| Mix everything well and dehydrate to desired consistency. |
|
 | Brushcetta
5 tomatoes quarter and flesh removed.
cut up into small squares
1 garlic clove
20 basil leaves
3 tbsp olive oil
Italian seasoning to taste or any other spice
| Mix and leave in fridge for flavours to blend.
For Canapés use Basil Buckwheat Rounded Crackers/Canapés recipe.
Place Bruschetta on Canapés and serve immediately. |
|
 | Dehydrated Bread - everything
2 C sunflower seeds
1 C flax seeds
3 medium carrots
1 t sea salt and water as needed
| Preparation:
Blend in Vitamix and dehydrate |
|
 | Bar-B-Que Chips
4 C almond flour
1 C oat flour
1 C flax meal
2 t sea salt
2 T nutritional yeast
2 T olive oil
Bar-B-Que Spice Mix
1 T Sea salt
2 T maple syrup
Bar-B-Que Sauce
1 ¾ C sundried tomatoes,
soaked for 3 hours, draied and chopped,
reserve soaking water
½ C reserved sundried tomato soaking water
1/3 C maple syrup
¼ C and ¾ T apple cider vinegar
2 small shallots, peeled and chopped
2 cloves of garlic, minced
¼ C chipotle chives,
soaked for 2 hours, reserve water
4 t chilli
2 t Nama Shoyu
| Mix all ingredients in a large bowl. Spread very thin on a teflex sheets. Brush dough generously with Bar-B-Que Sauce. Cut with pizza cutter 8 across and 8 down to make 64 crackers per sheet. Sprinkle generously with B-B-Que Spice Mix. Dehydrate for 2-3 days or until crisp. |
|
 | 2 lb carrots
2 C parsley
¼ C Hemp Oil
3 T Lemon Juice
1 T Apple Cider Vinegar
Pink Salt to taste
1 t cumin
½ t coriander
3 T anise hyssop (fresh)
Pumpkin seeds to sprinkle
| The 2 lbs of carrots are chopped finely with the parsley using the s blade of a food processer.
Then all the other ingedients are added together in a bowl.
The anise hyssop is also optional and can be finely chopped
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|
 | 5 medium-sized tomatoes, peeled and chopped
2 medium-sized cucumbers, peeled and chopped
1 large onion, chopped
1 medium-sized green pepper, cleaned out and chopped
2 teaspoons finely chopped garlic
1 tablespoon tomato paste
1/4 cup apple cider vinegar
4 tablespoons olive oil
4 cups cold water
Sea salt to taste
Tobasco to taste
| 1. Combine cucumber, tomato, onion, green pepper, garlic, and bread in a deep bowl. Mix together thoroughly. Stir in water, vinegar, and salt.
2. Puree the mixture in a food processor, working with 2 cups at a time. Beat olive oil and tomato paste into puree with a whisk.
3. Cover the bowl with a plate and refrigerate for at least 2 hours.
4. Stir soup lightly just before serving.
Yield
Serves 6 to 8
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|
 | 3 Small avocados
2 red bell peppers
1/2 Bunch Organics Spinach (fill blender)
2 small lemons
3 cups pure water
1/2 teaspoon celtic sea salt (optional)
| Blender all together in a blender. |
|
 | 3 cups raw walnuts
1/8 tsp salt
16 pitted dates
2/3 cup cocoa powder
(or raw cacao powder)
1 tsp vanilla extract
2 tsp water
Fudge Frosting:
3/4 cup maple syrup
3/4 cup cocoa powder
1/3 cup virgin coconut oil, melted
Big pinch salt
| Preparation:
Process walnuts and salt in food processor until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until the powder is incorporated. Add water and process briefly.
Line a inch cake pan with parchment or wax paper. Fill with chocolate mixure, a spring form pan works well too.
Meanwhile place all fudge frosting ingredients in a blender and process until smooth. Spread evenly over the cake and refrigerate a couple of hours. |
|
 | 2 cups cashews, soaked in water for about 4 hours
¾ cups raisins
¼ - ½ cup agave nectar
¼ cup raw honey
2 cups dried shredded coconut
¼ tsp. vanilla
3 Tablespoons raw cacao powder
Dash of cinnamon
Dash of sea salt
| This recipe is designed for the true chocolate lover – makes about 4 dozen.
Drain and rinse cashews. Place all ingredients in a food processor and blend until smooth. Spoon out (about 1 1/2T each) onto mesh dehydrator sheets. I use an icing piping gun to make the shapes of little “stars”, but you can use a simple spoon if you prefer. |
|
 | 25 mejool dates
¼ C water
2 C almonds
2 C raw oat (ground)
½ C maple sugar
¼ C agave nectar
1/4 C and 2 T coconut oil
½ t vanilla
½ t salt
| Process everything in the mixer and form little squares. Refrigerate. |
|
 | 2-3 very ripe bananas
2-3 T of almond butter
dash of cinnamon
1 T honey
1.5 handfuls of raw cacao beans
some water
| Blend well to a fine liquid and store in the cold, enjoy |
