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!

Fudge Puddles Recipe

Ingredients

Dough...

Ingredients:

1/2 c. butter or margarine, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. packed light brown sugar

1 egg

1/2 tsp. vanilla extract

1 1/4 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

Fudge filling...

Ingredients:

1 c. (6 ounces) milk chocolate chips

1 c. (6 ounces) semi-sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 tsp. vanilla extract

Chopped nuts or peanut butter chips, or any topping you choose


Directions

To make cookies

In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla.
Stir together flour, baking soda and salt; add to creamed

mixture, mix well.

Chill. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.

Bake at 325 degrees for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller (or similar instrument). Cool in pans for 5 minutes, and then carefully remove to wire racks.

To fill
Melt chocolate chips in a double boiler over simmering water.

Stir in condensed milk and vanilla; mix well.

Using a small pitcher or

pastry bag, (I find a measuring tablespoon works great) fill each shell with filling.
Sprinkle with peanuts (or topping choice). Makes 4 dozen.