Umeboshi Plum Paste Salad Dressing

Servings: 1

Ingredients:

Organic Olive oil (cold pressed, extra virgin)
juice of 1/2 lemon
about 1/2 T Umeboshi paste (more or less to taste)
1 packet of stevia (more or less to taste)

Preparation:

Meaure all ingredients into a bowl and wisk together using a fork. If you would like go ahead and mix it around a few times in a blender but it's not necessary, ENJOY!

Walnut Cream Cheese

Servings:

4

Look at this creamy, delicious cheese recipe, I made yesterday. I ate it with cracker, tomatoes and onion.

Ingredients:

2 cups walnut soaked overnight
5 tbsp lemon juice
2 onion, chopped
Flavour with salt, black pepper, red pepper,caraway seed, or cumin (grounded), chilly
¼ cup water

Preparation:

Put all ingredients into a food processor and process until almost smooth.

Can be kept in the refrigerator for 3-4 days.

VEGGIE PULP SALSA!

Servings: 2

Ingredients:

handful of grape tomatoes
wedge of jicama
SMALL clove of garlic
handful of fresh parsley
sliver of jalepino (add seeds and white stuff for hotter)
juice from half a lime
Veggie/fruit pulp (i think i used kale, carrots, apple and lemon that day)

a little salt if needed

Preparation:

Add all ingredients except the pulp to a food processor and chop until chunky like salsa. Then add in pulp and chop a few times just to combine ingredients while wearing a sombrero :)

Curried Carrot Soup

Servings: 4

Ingredients:

1 cup fresh carrot juice
1 clove garlic
1 very small piece of ginger, maybe about a 1/4 inch
1 tablespoon coconut oil
1 tablespoon nama shoyu
2-3 teaspoons curry powder
1 teaspoon raw agave nectar

Preparation:

Blend everything until smooth and well combined. Enjoy!

Melon Berry Popsicles

Servings:

6 popsicles

Fruity popcicles are a perfect dessert for summer!

Ingredients:

1 Cantelope
6 Strawberries

Preparation:

1. Chop the Cantelope into small pieces and take stems off the strawberries.
2. Blend the fruit until smooth and pour into popsicle molds.
3. Freeze for 6 hours and enjoy!

Taco Paté

This simple Paté is wonderful on salads, lettuce wraps or as a vegetable dip. Of course it is perfect for Tacos as well!

Ingredients:

2 cups raw Almonds
1 Red pepper chopped
1/2 Onion chopped
1 Tsp. Cumin seasoning
Fresh Lemon and Cilantro if desired

Preparation:

1. Soak the almonds overnight.
2. Strain the almonds
3. Put all ingredients in a food processor or blender and process until almost smooth.
Will keep in the refrigerator for 5 days.

Raw Chocolate Doughnuts

Servings:

48

These Raw Chocolate Doughnuts taste very close to real chocolate doughnuts. They are raw doughnut holes if you will.

Ingredients:

1/2 cup Flaxseeds
1/2 cup Almonds
1 cup Dates, chopped
1/2 cup Raisins
1/2 cup shredded coconut
1 Vanilla bean
1/2 tsp. Sea salt

1/4 cup Agave
1/2 tsp. Cocoa Powder
2 Tbsp. Coconut oil

Preparation:

1. Grind the Flaxseeds into a flour.
2. Process the flour, Almonds, Dates and Raisins
3. Next add the shredded Coconut, Vanilla and Sea salt.
4. Roll the dough into balls and roll in shredded coconut if desired.
4. Melt the Carob chips and mix in Coconut oil and Cocoa powder.
5. Drizzle chocolate sauce over the Doughnuts.

Aha Raw Cookies

Servings:

24 cookies

This is a recipe I created one day because I was desperately craving something chocolatey. They came out delicious.

Ingredients:

2 cups Almonds
1 cup Raisins or Dates
1/2 cup Almond milk
2 T. Hemp powder
1 T. Coconut oil
1 T. Cocoa powder
1/4 cup Agave
1/4 tsp. Salt
dash of Cinnamon

Preparation:

1. Use the food processor to grind the almonds into a powder.
2. Then add the rest of the ingredients and process until smooth.
3. Create small round cookie shapes on the dehydrator texflex screens.
4. Dehydrate for 3 hours, flip and then dehydrate for another 3 hours.

Cheezy Flax Crackers

These crackers were inspired by one of my childhood favorites, "Cheez-its" crackers.

Ingredients:

2 cups Flaxseeds
1 cup Cashews
1 Red bell pepper, chopped
1 Carrot, chopped
1 Lemon, juice
1 clove Garlic
1/2 tsp sea salt
drizzle of agave

Preparation:

1. Grind Flaxseeds into a flour using a blender or food processor.
2. Process all the ingredients with the Flaxseed flour.
3. Spread the mix onto a thin layer on texflex sheets
4. Dehydrate for 18 hours; flipping over onto screens after 6 hours.
5. Slice into small bite sized crackers and enjoy!
Note: To make into Cheezy bread simply spread the mix thicker and dehydrate a little longer.

Orange Creamsicle Smoothie

Servings:

1

A wonderful, bright orange creamsicle flavor in a smoothie or popsicle.

Ingredients:

1 banana
4-6 kumquats
1/4 cup nut milk, any kind

Preparation:

Put all ingredients in a blender and blend it up. Put the kumquats in whole. You may have to let it go for a while to get the kumquats completely blended in. Drink as it is or pour into ice cube trays or popsicle molds for a frozen treat.

Feel free to double or triple the batch if you're making popsicles.

Just in case you don't know, kumquats are very much like grape-sized oranges. They are often found in the produce section of the grocery store near the mushrooms and other refrigerated produce. They have a very strong flavor, so you don't want too many.

Fruit Brrreeze

Servings:

single

Satisfy your frozen sweet tooth! I started making these one summer when I really wanted a dessert that was remotely close to being healthy. I originally made this with honey. Try it with agave nectar if honey is not part of your diet.

Ingredients:

1/2 cup frozen strawberries, slightly thawed
1/2 cup frozen blueberries, slightly thawed
1/2 cup frozen peaches, slightly thawed
1/2 cup frozen mangoes, slightly thawed
1 TBSP very finely chopped almonds
agave nectar

* Frozen fruit must be thawed enough to be eaten without difficulty, but not too thawed.

Preparation:

In a serving dish or bowl, combine frozen fruit. Mix. Drizzle agave nectar over fruit and allow to harden/congeal. Sprinkle chopped almonds on top.

Can be eaten with fork or spoon.

* Fresh banana (not frozen) can make a nice addition.
* Change up your fruit for more variety.
* If you like, try putting everything over top a few scoops of your favorite vanilla soy ice cream.

Balsamic Spinach Salad

Servings:

single (double up as you desire)

Fresh and leafy spinach with flavorful vegetables, and a tangy balsamic kick. This is something I've been throwing together lately as I rummage through the fridge looking for edibles. (I'm the only vegan in the house, so the fridge and pantry are usually quite stocked with all kinds of things I can't have.) Quantities are approximate; I usually just make it up as I go along.

Ingredients:

2 cups fresh spinach, washed
1/4 cup red onion, chopped
5 cherry tomatoes, cut in half
2 medium-sized button mushrooms, chopped
1 small ripe avocado, sliced into 8ths
handful (or more) pinenuts
olive oil
balsamic vinegar

* You can also add bell peppers. I like any color other than green. (Green is ok, but the other colors are very sweet & juicy by comparison.)
* If you're not a fan of pine nuts, try almond slices instead.

Preparation:

In a bowl, combine spinach, onion, tomatoes, mushrooms, and pinenuts. Take one 1/8 sliver of avocado, cut gently lengthwise, then dice along width; gently scrape from rind into salad mixture. Toss. Top with olive oil and balsamic vinegar to taste.

PERFECT Cookie Dough!

One day just mixing up some ingredients and tataaa, perfect cookie dough! Not only does it look like cookies but it has the same consistency and flavor, too!! Try it out, it's so lovely! You can mix whatever ingredients you like in it to make it your favorite cookie! :-)

Ingredients:

golden flaxseed, ground to flour
3 squashes, peeled
3 tablespoons coconut oil
3 1/2 tablespoons raw honey (I used 2 1/2 tbsps of golden honey and 1 tbsp of white honey)
1/4 teaspoon vanilla
1/2 teaspoon cinnamon

Preparation:

Peel squashes, and put in a bowl, set aside. Grind golden flaxseed in food processor to flour and add to blended squashes. There is no particular amount asked for with the golden flaxseeds - keep adding to the blended squashes, it will thicken quickly, until you have your desired dough consistency.
Now add the coconut oil, raw honey, vanilla and cinnamon.
Should the dough become too thick because of too much flaxseed, just add water. If it's too runny, add more ground golden flaxseed.

(Add ingredients of your choice, if you like.)

Put the dough in dollops on dehydrator sheets and dehydrate to desired cookie consistency.

Enjoy! :-)

Cracker with carrot and beetroot

My first attempts at making crakers weren't that successful. They were full of oily seeds, and contained only a small amount of vegetables. All in all, they weren't tasty and were also too heavy for my stomach.
I have managed to come up with a fine recipe, made mostly of vegetables. This cracker is not too greasy, but colorful, crispy and delicious. It's not necessary to spice it at all, it's already done by the vegetables.
The ingredients are almost all visible in the picture: beetroot, carrots, onions and the little white dots are the hemp seeds.

Ingredients:

2 carrots
1 little beetroot
1 little red onion
1 bunch parsley
2 tbspoon hempseed
2 cups yellow flaxseed
salt

Preparation:

Put the vegetables into the food processor and cut until they're granular. Grind the flax seed and mix it with some water so that its consistence is like that of dough. Mix with the vegetables and hempseed, flavor with salt and mix it well once more.

Dehydrate in the machine, roll out so that it's very thin and dry it completely.

Incredible Salsa

Servings: 20

Ingredients:

6# Roma tomatoes (I used 8-10 large)

3 T. fresh garlic

1/4 cup fresh lemon juice

1 1/2 T. Real Salt

1 tsp Cayenne Pepper

1 1/2 tsp. ground cumin

1 red onion

1 yellow onion

2 cups cilantro, stems removed

1/4 - 1/2 # jalapeno peppers. (I used 3 or 4 and kept the seeds from all but 1 - it was HOT)

Preparation:

Chop all ingredients finely. I used a food processor and pulsed/chopped ingredients separately.

Mix in remaining ingredients. Refrigerate. Adjust seasoning.

***Makes about 10 cups. Will keep in the frig for a long time.

Basil Marinara Sauce

Servings: 4

This marinara sauce is super easy, with minimal ingredients and practically no effort! Goes great over zucchini noodles. So fresh and tasty!

Ingredients:

4 tomatoes, halved
½ red pepper
¼ cup sundried tomatoes (soaked, if necessary)
¼ cup olive oil
½ cup packed fresh basil
2 cloves garlic
celtic sea salt and pepper to taste

Preparation:

Throw everything together in a food processor and process well. Tah-Dah!

Delectable Avocado Dill Salad

Ingredients:

1/2 or 1 whole avocado, sliced into bite size pieces
1 green onion, sliced
1/4 large english cucumber, cut into bite size pieces
juice from half a lemon ( this may be too much for some people so start with less and add more if you think it needs it)
1/4 tspn hemp oil
1 small bunch of dill, pulled off the stem and cut into smaller pieces
a pinch of sea salt

Preparation:

Chuck all bits into a bowl, mix around, and let sit in the fridge for about an hour before serving. The avocado will get a little softer and absord some of the flavor from the bottom of the bowl. Give it a good mix around before serving and enjoy!

Buckwheat-strawberry mash

Ingredients:

2 cups sprouted buckwheat
1 apple (without its core)
1 banana
1 cup strawberry
1-2 tbsp coconut chips
cinnamon
1 tbsp hemp seed
1 cup water

Preparation:

Put the ingredients into a blender and blend until smooth.
It's ready to eat.
Put strawberry on top, or chocolate, or small pieces of apple, bananas and cinnamon.

Ketchup

Ingredients:

¾ cup tomato, blended (1-2 medium tomatoes)
½ cup raw apple cider vinegar
2 tablespoon Nama Shoyu
2 tablespoon avage nectar
2 clove garlic, peeled
1 cup sun-dried tomatoes

Preparation:

Combine all ingredients in a high-speed blender. Blend until smooth.

Onion Bread

Ingredients:

3 yellow onions, large
1 cup flax seeds (golden, brown or a combo), ground
1 cup raw sunflower seeds, ground in a food processor
½ cup Braggs Liquid Aminos or Nama Shoyu
¼ cup cold pressed olive oil

Preparation:

1. Peel and half the onions. Slice in a food processor (with slicing disc).
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.

Strawberry Rhubarb Pie

Ingredients:

CRUST
2 cup soaked nuts (Almonds work well)
1 cup dates, (or less)
2 tablespoon agave or honey
1 teaspoon cinnamon
pinch cayenne
dash sea salt, (optional)
a handful of nut meal or shredded coconut
FILLING
4 cup rhubarb stalks, peeled, chopped to 1" lengths
¼ cup agave or honey
2 cup strawberries, chopped
¼ cup psyllium husk powder or other thickener
a few strawberries for garnish

Preparation:

Process soaked nuts, dates, agave or honey and spices in food processor until desired crust consistency is reached (a rough meal that sticks together easily when pressed). Sprinkle nut meal or shredded coconut into pie pan to keep crust from sticking. Press crust into pan.

Peel and chop rhubarb—can be used fresh or frozen—Blend in food processor until almost a slush (a few bigger bits can be nice). Add 1/4 cup agave or honey and mix. Chop about 2 cups of strawberries (if using fresh—if using frozen, let thaw and blend just enough to get medium-small pieces). Add chopped strawberries to rhubarb goop by hand, and stir in psyllium husk powder (or other thickener). I had to use more thickener because I used frozen fruit (juicier).

NOTE:
This pie will taste quite tart at first, but I found that by sitting/chilling overnight, the flavors combined and by morning the rhubarb had sweetened up a LOT. So, if you’re going to eat it right away, add more sweetener to taste, otherwise, give it a night to sweeten on it’s own before you add more honey/agave, else you chase away that lovely rhubarb bite that we love so much!