Dr. GILLIAN'S RAW LEMON PUDDING Weight Loss Recipe

Ingredients:

2 cups soft avocado

mashed1 ½ cups of lemon flesh

½ lemon for freshly squeezed lemon juice

½ orange for freshly squeezed orange juice

2 cups pitted dates3 tbsps maple syrup (keep out until end. We may not need this)

2 tbs pear juice

Method:Peel lemons with a knife stripping away the peel and seeds, using onlythe interior of the lemon flesh.Place all ingredients together and squeeze in the fresh orange andlemon juices. Then mix in a blender or food processor. Fantastic dessert.

Scrumptious Hummus

4 cups soaked and sprouted almonds

1/2 cups tahini

6-10 garlic cloves (I really like garlic so I put ALOT!)

Juice from 1 1/2 lemons

5-7 whole dates

1/4-1/2 cup olive oil

1/2 tsp. "The Zip" seasoning made my Spice Hunter

2-3 Tbsp. cumin powder

Raw Mediterranean Olives

salt to taste

water to desired creaminess

Add all the ingredients except the olive oil and water into the food processor. While it is spinning, at the oil and water until it is the desired consistency. Chop up olives and mix into hummus. DELICIOUS!!

Apple Crisp

Here's how I did the apple crisp. Put 1 1/2 cups raw cashews in the vitamix and added enough maple syrup to blend it smooth and creamy, but not runny. I'd start with 3/4 a cup and then add more if needed. Also add 1/4 to 1/2 tsp sea salt. This mixture alone makes a very yummy fruit dip and I have to credit Apryl Jensen for telling me how to make it. Put this mixture into a seperate bowl because you will have more then enough for two batches of crisp, maybe three. Chop six apples, (I used Gala) and about a cup of walnuts and put them in a mixing bowl. Scoop on a couple spoonfuls of cream, sprinkle on some cinnamon and nutmeg, maybe a 1/2 tsp of each. Stir, adjust to taste as needed, and there you go.

~Sarah Katoa

Sunflower Seed Sour Cream

I find with guacamole and salsa and the cheezy sauce i don't miss sour cream but for those who like it this it a good and easy recipe!

1 cup raw sunflower seeds
1 cup water
4+ Tablespoons lemon juice
1 garlic clove pressed or 1/2 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt

Place ingredients in blender and blend until smooth.

~Tammie Nelson

Fresh Salsa

6 cups chopped tomatoes
1 medium onion chopped (favorite kind)
1 green bell pepper chopped
1 clove garlic minced and/or
1 jalapeno seeded and chopped fine
1 small bunch of fresh cilantro cut into small pieces
Juice of half a lime
Zest of half a lime
1 teaspoon sea salt (or to taste)
Any other veggies or spices you like (sometimes we put corn, cayenne, Mexican seasoning etc. in it)

Mix all ingredients together and enjoy on what ever you like salsa on.
~Tammie Nelson

Raw Refried Bean Dip

2 cups garbanzo bean sprouts rinsed and drained
3/4 cup hot water
½ cup sunflower seeds (soaked)
2/3 cup olive oil
2 Tablespoons tamari
1 Tablespoon onion powder
2 Tablespoons ancho chili powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 Tablespoon "Hickory Smoke Bakon Yeast"
sea salt to taste

Place all ingredients into Vita-Mix. Puree until very smooth, adding more water if needed. Tastes great on burritos or as a dip for flax chips!
~Irene Hauver

Raw Enchilada Sauce

2 red bell peppers cut up
2 garlic cloves
1 cup sun-dried tomatoes (in olive oil)
1 avocado
2 teaspoons Liquid Aminos
1 teaspoon cumin
1 teaspoon raw carob powder
1/4 cup of warm water
salt to taste

Blend it all up in the blender till smooth.
~Judy Cozza

Garden Wraps

½ cup sunflower seed, soaked 2 hours in lemon water, strain, rinse, and strain
1 ½ cup water
1 medium zucchini, peeled and chopped
1/8 tsp. Vit. C powder or a little lemon juice
1/4 cup minced fresh herbs OR 2 tsp. dry herbs (i.e. basil, dill, parsley, oregano)
1 Tablespoon onion powder
1 Tablespoon olive oil
1 Tablespoon nutritional yeast
½ teaspoon Cumin
½ teaspoon sea salt
½ teaspoon lecithin
½ teaspoon Garlic powder
1 small avocado, peeled and pitted
1 cup chopped celery
½ cup flax seeds soaked in 1 ½ cup water a pureed to gel
1 cup sprouted garbanzo beans
4 oz. Fresh garden greens (i.e. spinach, kale, collards, etc.)

Place seeds, water and zucchini into Vita-Mix, puree smooth. Add to puree the Vit. C, fresh or dried herbs, onion powder, olive oil, nutritional yeast, cumin, salt, lecithin, garlic powder, and avocado. Puree till smooth. Add to puree the celery, flax gel, garbanzo bean sprouts, and fresh garden greens. Puree till smooth. You want a very smooth batter. If the batter gets too thick, add a little water. Use the plunger to push ingredients down into the blades.

Using 1/3 cup measuring cup, scoop the batter in four founds onto four teflex sheets. Tap the dehydrator try gently on counter to flatten out batter until it is 6 ½ inches in diameter. Dry at 110 degrees for 6 hours or 95 degrees for 12 hours. Wraps are ready to flip when they are dry, not crisp, on top, yet still moist underneath. They should readily peel off of teflex. If they stick, dry a little longer. Flip wraps onto screen, peel of teflex sheet and dry 2-4 more hours until they are no longer tacky and hand can smoothly go over surface. Do not dry hard if you want a flexible wrap.

IMPORTANT, after wraps are done drying, let them cool to room temperature for 30 minutes to 1 hour. Then, stack them in an airtight container. Keep in fridge. After 12 hours the moisture will distribute and the hard edges will soften. The wrap should be soft and flexible enough to fill and then fold in half or roll like a tortilla and not crack or break.
These are good filled with guacamole, diced tomatoes, nut sour cream, salsa, onions, lettuce, raw enchilada sauce for enchiladas or raw refried bean dip for burritos. Or maybe even a mock tuna salad or something if not in the mood for Mexican.
Makes 16 wraps.
~Irene Hauver

Corn Tortilla Raw Chips

2 1/2 cups golden flax seeds (soaked for 12 hrs)

1 cup fresh or frozen corn kernels

1/4 ripe avocado

1/2 cup sunflower seeds (soaked for 12 hrs)

2 tsp. black or white sesame seeds

2 tbs. minced Spanish or red onion

2 tsp. fresh garlic minced or 1 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

1/2 tsp. cayenne powder (optional)

1-2 pinches Celtic sea salt or to taste

1 pinch of white pepper

celery juice or water

In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Spread onto teflex sheets (does only 3 or 4 trays you may want to double the recipe) dehydrate at 110 degrees for 6 to 8 hours until they can come off the sheets easily then flip onto screen dehydrate till dry and crispy. These are pretty spicy so you can leave out the cayenne if you don't like things to hot. I think they are great just plain or dipped in fresh salsa or cheezy sauce.

~Tammie Nelson

Just Like Cheesecake

For the crust:
2 cups raw macadamia nuts ( I substituted pecans)
½ cup dates, pitted ( I substituted maple syrup that night because I was out… but could also do agave nectar)
¼ cup dried unsweetened coconut

For the Cheese:
3 cups cashews (chopped and soaked for at least 1 hour)
¾ cup lemon juice
¾ cup honey
¾ cup coconut oil (this is virgin coconut butter from the first cold pressing. Can be found at healthfood stores)
1 teaspoon vanilla
½ teaspoon sea salt (optional)

For sauces:
Raspberry:
1 bag frozen raspberries
½ cup dates ( I used agave syrup, or could use honey)

Chocolate sauce:
½ cup coconut oil in soft stage (leave out in a warm room)
¼- ½ cup agave nectar (to taste)
½ cup raw chocolate powder (can be found at healthfood store in raw foods section as cocoa powder)

Directions:
To make the crust, process the nuts and the dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese blend the cashews. Lemon, honey, gently warmed coconut oil, vanilla, sea salt (if using), and ½ cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
To make the raspberry sauce, process raspberries and dates (or agave) in a processor until well blended. (do not use a blender or the seeds become like sand.) Strain sauce through a mesh to get a smooth consistency.
To make the chocolate sauce, blend the softened oil, agave nectar and chocolate powder until smooth and runny. Adjust tastes.

After the cheesecake has set up in the freezer (it doesn’t need to be frozen, just firmed up a little) remove the springform pan rim, and serve with the chocolate and raspberry sauces drizzled on top.

~By Emily Lee Angell from The Complete Book of Raw Food (with a few personal adjustments) by Julia

Quick Yummy Stuffed Peppers

1 lb. Walnuts, ground fine in food processor
1 lb. Carrots, ground fine in food processor
2 Tablespoons nutritional yeast
1 Tablespoon poultry seasoning or fresh herbs of choice (sage, nutmeg, rosemary, thyme, basil, etc.)
1 Tablespoon olive oil
½ cup lemon juice
1 Tablespoon honey or 4 dates
1 ½ teaspoon salt
1 clove garlic, minced
black pepper or paprika for garnish
Place all ingredients into a large bowl and stir well to combine. Stuff your favorite color of bell pepper, or mushroom, or avocado. Enjoy. If you want them warm you could put them in the dehydrator for a while but we have never done this. We like to use the leftover filling on a sandwich or on a salad. Yummy!!!

Cheezy Sauce:
1 ½ cup raw cashews
3/4 cup chopped red bell pepper
2 garlic cloves
1/2 cup nutritional yeast
3 Tablespoons fresh lemon juice
½ teaspoon chili powder
½ cup water
sea salt to taste

Just blend the ingredients in a blender. I usually double this recipe we love it so much. Great as a dip for crackers, chips, or veggies. Or a Sandwich spread.

~Tammie Nelson

Thai Coleslaw

3 cups finely shredded cabbage
1 cup peeled & shredded zucchini
1 cup shredded carrots
1 bunch fresh basil, chopped
1 bunch mint, chopped
1 bunch chives, chopped
1/2 cup raw, unsalted peanuts

Combine all ingredients and toss to mix thoroughly.

2 tbs. lemon juice
2 tbs. apple cider vinegar
1/4 cup Nama Shoyu
2 tbs. agave nectar
1/4 cup olive oil
2 cloves garlic, peeled
1 1-inch piece of ginger, peeled
1 tsp. chili powder
1 1/2 tsp. curry powder

In a high speed blender, combine all dressing ingredients and blend until smooth. Pour the dressing over the salad. Mix well and serve.

~From RAWvolution by Matt Amsden

Tropical LIme Pie

Crust:2 cups dried coconut flakes (unsweetened)

1/4 -1/2 cup pure maple syrup or agave syrup

dash of sea salt

Mix together in a food processor with the "S" blade. Press dough into two small or one parge pie crust.

Filling: 2 ripe bananas, peeled and sliced thin

4 large or 5 medium avocados (ripe)

Juice of 4-5 limes

1/2 cup pure maple syrup or agave syrup

dash of sea salt (optional)

Place banana slices around the prepared crust. Place avocados, lime juice and sweetener (and salt, if desired) into a food processor with an "S" blade. Blend until smooth and creamy. Add sweetener or extra lime, if needed. Pour over bananas and chill for several hours (or partially freeze) before serving.

~Marie Greene

Pizza Rolls

1 cup sundried tomatoes, soaked in water for 1 hour

1 cup packed fresh basil

1/2 cup fresh oregano

2 cups walnuts, soaked 4-6 hours

3 garlic cloves, minced (more if you like)

A few tablespoons of water from soaked tomatoes

1 tbsp. olive oil (optional)

juice of 1/2 of a lemon

sea salt and pepper to taste

5-7 zucchini squash

Mix all ingredients except for zucchini in a food processor with an "S" blade. Mix until it forms a paste (some texture can remain). Using a vegetable peeler, slice the zucchini into long thin strips. Spread a small amount of nut mixture evenly over strip and roll up. Place on a dehydrator tray and dehydrate until firm. (about 1-2 hours)

~Inspired by a recipe in The Raw Food Gourmet by Gabrielle Chavez, adapted by Marie Greene

Sweet Corn Guacamole

1 cup sour cream

1 1/2 avocados, mashed

1/2 red bell pepper

1/4 red sweet onion, minced

1 garlic clove, pressed or minced

1 cucumber, chopped

1 tomato, chopped

3-4 cups thawed frozen sweet corn

chopped cilantro to taste

salt and pepper to taste

Mix all ingredients together and ENJOY!

Sour Cream:

1 cup cashews

1 cup water

1 lemon juiced

Mix in blender. Soaking the cashews overnight will make it creamier.

This recipe is totally an estimate. Please adjust it in any way to make it tastier for you. I usually just put whatever I have handy in it. Someimes I use red onion or add minced celery. With the sour cream and avocado base, I think just about anything tastes good!

~Sarah Katoa

Raw Chili Soup

2 cups chopped tomatoes
1 cup dried tomatoes~soaked in 3 cups of water
1/2 cup raisins~ground in the food processor
1/2 cup olive oil
2 cups mushrooms~ground in food processor
3/4 cups minced celery leaves
3/4 cups minced onions
1/4 cup lemon or lime juice~always start with less
1 garlic clove, minced
1/4 cup chili seasoning or more to taste
4 cups fresh or frozen corn and peas (if desired)
hot peppers if desired

Add all ingredients together. This recipe can be warmed to 105 degrees.
~Becky Johnson

Honey Mustard Dressing

3 cups cashews

2 tbsp. stone grond yellow mustard or more or less, to taste

2 tbsp. stone ground dark mustard or more or less, to taste

2 tbsp. raw apple cider vinegar

1/4 cup honey or more to taste

1 tsp. salt

2-3 cups of water to desired consistency

Blend all ingredients in the blender until smooth. This is an EXCELLENT dressing for any Asian or sweet salad.

Italian Salad Dressing/Dip

1 cup raw cashews

1/2 raw almonds
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dill weed
3/4 tsp. Italian seasoning
1/2 tsp. basil
4 tsp. lemon juice
1 cup water

Put all ingredients in blender mix on high until smooth.
~Tyrena Dilley

Red Pepper Salad

1 cup almonds, soaked
1 red bell pepper, seeded
1/2 tsp. Real Salt
Juice from 1 1/2 lemons
1/4 water

Blend ingredients together, finely chopping almonds first. Spread on bread or crackers or use as a dip.
~Allyson Lee

Italian Pilaf with Select Herbs

3 cups wild rice soaked for 3-5 days, rinsing twice a day

1 cup avocado, diced

2 tablespoons lemon juice

3 tablespoons basil chiffonade (shredded)

1 tablespoon chives, minced

1/2 cup tomato, seeded and diced

1/2 cup celery, diced

2 1/2 tablespoons flax oil

1 teaspoon Celtic salt

1/2 teaspoon cayenne

When rice has split and become fluffy, it is ready to use. In mediummixing bowl, toss all ingredients together, massaging while mixing tocreate ''creamy'' consistency. Will keep for up to 3 days in fridge.Serves four to six.

~Chad Sarno

Apple Fennel Salad with Lemon Zest

2 cups fennel, sliced julienne thin

2 cups apples, sliced julienne thin

1 tablespoon lemon zest

2 tablespoons lemon juice

2 1/2 tablespoons olive oil

1 1/2 tablespoons thyme, fresh and minced

1 tablespoon red jalapeno seeded and minced

1 teaspoon Celtic salt

Cracked black pepper, to taste

In medium mixing bowl, toss all ingredients well. Serve chilled. A great variation can be omitting the apples and adding tangerineslices. Serves four.

~Chad Sarno

Kale Avocado Salad

1 head kale, any variety is great, shredded

1 cup tomato, diced
1 cup avocado, chopped
2 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon Celtic salt
1/2 teaspoon cayenne

In mixing bowl toss all ingredients together, squeezing as you mix to''wilt'' the kale and creaming the avocado. Serve immediately. As variation add chopped fresh herbs. Serves two.
~Chad Sarno

Jicama Pico de Gallo

Two cups jicama, peeled and diced.
One green bell pepper, seeded and slivered.
1/2 medium mild onion, thinly sliced.
One cup diced cucumber.
1/4 cup olive oil.
Two tablespoons white or red wine vinegar.
1/2 teaspoon oregano.
Salt and pepper.
Cilantro - optional.

Dice all ingredients and mix together in a bowl. Enjoy!
~Ginger Welker

Chocolate Fondue

1/4 cup cacao nibs (peeled cacao beans) --I used raw cacao powder
1/2 cup raw organic agave nectar

Blend until very smooth in Vitamix. Mixture will get slightly warm. Chill in refrigerator or serve warm. Pour sauce over fresh berries or use as raw fondue sauce. (This can also be used to make quick chocolate smoothies)

~Mindy Mitchell

Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.
Bon Appetite!
~Pansy

Fajita Wraps with Smoked Jalapeno Cheese

Fajitas:
2 portabella mushrooms, chopped
1 red, yellow, and orange bell pepper chopped
1 banana pepper, chopped
2 jalapeno peppers, chopped
1/4 cup Nama Shoyu
1/4 cup of olive oil
2 tbsp. of chili powder
1 tsp. of garlic powder
1 tsp. of onion powder
1/4 tsp. of cayenne powder
Combine ingredients together in bowl and marinate in dehydrator for 30 minutes or more at 105 degrees.

Smoked Jalapeno Cheese (I recommend only cashews, it gives it that smoked flavor, and I think it goes best with the jalapenos.):
2 cups cashews (unsoaked)
1 jalapeno
1/2 cup water
1 tsp. celtic sea salt

Put ingredients in Vitamix and blend till creamy. You might want to start with half the jalapeno and add more if you are sensitive to hot stuff to make sure it is to you liking. Romaine Lettuce leaves (look for big leaves, the bigger the better)1 tomato cut in cubes Take romaine lettuce leaf, spread some smoked jalapeno cheese on it. Top with fajita mix, top with tomatoes, then ENJOY!

Philly Cheesesteak Wraps

In a bowl, add:
2 Portobello mushrooms sliced
1/2 cup extra virgin cold pressed olive oil
1/2 cup Nama Shoyu
2 tsp. cumin powder
2 tsp. coriander powder
1 tbs Ume plum vinegar
Set aside and let marinate

VegetablesIn a separate bowl
1 green bell pepper, seeded and sliced
1 cup broccoli, chopped
1/2 cup white onion, chopped
1 clove garlic, minced
1 tsp sea salt
1/4 cup extra virgin cold pressed olive oil
Set aside and let marinate

CheeseIn a blender
add:1 cup pine nuts
1/2 cup sunflower seeds
2-3 tbs raw apple cider vinegar
1 tsp. sea salt
1/4 cup distilled water
Blend until creamy.

To make the Philly Cheesesteak, start with a whole Swiss chard leaf (you know we can use collards). First spread a layer of steak, then the vegetables, and finally the cheese. Roll, secure with a toothpick and eat!

Other options:
Here's my normal raw cheese recipe:
Raw Cheddar Cheese
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight)
1 tbsp. Tahini (optional)
3 tbsp. Nutritional Yeast
1 tbsp. Onion
1 Garlic Clove
2 tbsp. Lemon Juice
1 1/2 tsp. Sea Salt
Blend until creamy.

Optional: green onions, jalepenos, grated carrots, grated beets, cilantro, green chiles, red pepper flakes.

Application:
I just put the steak ingredients and vegetable ingredients in their own separate gallon ziplock bags and marinate them for about 45 min.(It's best overnight)Then i put the cheese in a small ziplock bag and snip one end a little bit to zig zag the cheese on top before securing with a toothpick.It took me forever to order in the Nama Shoyu and Ume plum vinegar. They are in a number of raw recipes, maybe for health reasons? But I find the Nama Shoyu tastes simular to tamari sauce and the Ume plum vinegar is mild. If these aren't available, I'm sure you can use your favorite alternatives.

Mexican Peas

2 cups frozen peas
1/2 large avocado, ripe
1/4 chopped red onion (makes it spicy)
3 Tbls. Extra Virgin Olive Oil (or to taste)
1/2 a lime1-2 teaspoons Fajita or Mexican seasoning

Serves 1 hungry woman...Defrost peas by running them under hot water in a mesh colander. Putin a bowl. Mash avocado with a fork adding to peas. Mix in onion,drizzle with oil, squeeze the lime and seasoning. It was quick, delicious, and satisfying.

~Lorna Goodman

Cream of Tomato Soup

2 stalks celery, chopped
4-6 roma tomatoes (or, we sometimes the approximate equivalent amount of other tomatoes)
1 small fresh onion
1-2 Tbs. extra virgin olive oil
1-2 Tbs. Braggs Liquid Aminos or Nama Shoyu
1 garlic clove
1 tsp Real Salt
pinch of cumin
pinch of paprika

Put all ingredients in a blender. Add 3½ cups water and blend well. Pour into bowls. Makes about 6 cups of soup. This can be eaten warm by putting in dehydrator for a couple of hours.

~Lynne Snyder

Collard Greens Burritos

Take organic collard greens, and cut in half lengthwise, removing the tough center vein.
Place a scoop of each at the top of the collard leaf: Sour Cream, Refried Beans, Chopped Cilantro, Minced Onions, Chopped Tomatoes. (I like to add chopped Olives in there as well, but whatever you prefer. I've added finely sliced lettuce or sunflower sprouts, and diced red bell peppers in there as well.)
Roll up the leaf and place seam side down in a dish. Fill your dish with rows of burritos and squeeze lemon juice over them. Cover and marinate for at least 2 hours in the refrigerator. Serve chilled or warmed to room temperature.
Make a nice Raw Salsa and some Guacamole and serve on the side.

Sour Cream:
1 cup Almonds, soaked over night and drained
2 cups water
1 cup olive oil
2 tsp. sweetener of choice
11/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup lemon juice

Place all the ingredients in the blender and process until creamy. Keeps well in the fridge.

Refried Beans:
2 cups sunflower seeds, soaked two hours and drained
3/4 cup hot water
2/3 cup olive oil
2 Tb. Tamari
1 Tb. Onion Powder
1 tsp. Chili Powder ( I use a mild dried chili)
1 tsp. Garlic Powder
1 tsp. cumin powder
1 Tb. Nutritional yeast
1/4 tsp. cayenne powder
Celtic Salt to taste (opt.)

Place all the ingredients in the blender and process until smooth. Keeps well in the fridge.

Sun Garden Burgers

3 tablespoons flax seeds, ground.
6 tablespoons water.
1 cup carrot pulp.
1 cup sunflower seeds, ground.
1/2 cup finely minced celery.
6 tablespoons finely minced onion.
2 tablespoons finely minced parsley.
2 tablespoons finely minced red pepper.
2 teaspoons liquid aminos or Nama Shoyu.

In a blender, combine the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out).

In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six 1/2 inch thick patties. Place immediately in the dehydrator and dehydrate the burgers for 4-8 hours, leave them in the sun until warm or place them in a warm oven for 10-15 minutes. Makes six patties.

These burgers are delicious served in a cabbage leaf bun. Fold a cabbage leaf over the burger with any condiments you like or cut a few squares of cabbage from the large leaves and place the burger in between them.

Note: to grind flax seeds, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or reserve it for another use.

~Cindy

Roofe's Peanut Butter Cups

(all ingredients should be at room temperature or the Coconut Oil will set prematurely)

PEANUT BUTTER LAYER:
2 cup Coconut Oil, softened
1/2 cup raw Almond Butter
1/2 cup fresh pressed Peanut Butter or
1/2 cup roasted Almond Butter
1/2 cup raw Honey
1/4 teaspoon of Real Salt, optional

CHOCOLATE LAYER:
2 cups of any combination of sweetener
(Honey, Maple Syrup or Agave Nectar)
3/4 cup of raw powdered Cacao
3/4-1 cup Coconut Oil (more if you want it to set firm)
1/4 cup raw Carob Powder
1/4 teaspoon of Real Salt, optional

To make the Peanut Butter layer: Stir the Oil, Butters and Honey together in a medium size mixing bowl. Put one rounded teaspoon-size drop in a one-inch cupcake liner. Spread this mixture around to form a base. Freezer for one hour.

To make the Chocolate Layer: Put all of the Chocolate Layer ingredients into the blender and blend on high till smooth and creamy. Spread out a teaspoon of Chocolate on each Peanut Butter Cup base. Put this in the freezer for one hour. When this is set, add another layer of peanut butter and freeze.

To make “Drops”: make Peanut Butter mix and add ½ cup of Coconut and crushed Almonds. Spoon tablespoon-size “Drops” onto a plate and add a dollop of Chocolate to each Drop and freeze. Or you can pour the entire Peanut Butter Layer into a 9 X 9 glass dish and spread it out like a brownie mixture. Spread some Chocolate Layer over the top evenly. FREEZE! Enjoy!

Kale Hemp Nut Salad

1 bunch of kales, finely chopped.
1 ripe tomato, diced - use cherry - yellow & red.
1/2 cup shelled hempseed.
Two tablespoons extra-virgin olive oil or hempseed oil (use brazil nut oil).
2 tablespoons fresh lemon juice.
3/4 teaspoon sea salt.
1/2 teaspoon chili powder.
Add diced jicama for great crunch.

Combine all the ingredients in a large bowl and toss gently. Let marinate for at least 30 minutes before serving.

This salad is so easy and tasty. Until this recipe, I never knew kale could be so delicious fresh and uncooked. If you want to make it easier to digest, lightly steam the kale before making the salad.

~Crystal Cheney

Apple Pie

Crust:
11/2 lbs. dates, pitted (preferably deglet noir)
Process 1/2 lb of dates at a time in a food processor with S blade until they form a ball. Scrape sides of food processor if needed.
Press processed dates evenly into a 9-inch glass pie plate.
Refrigerate for at least two hours.

Filling:
6 fuji apples (or braeburn or red delicious), quartered
1/2 lb. dates, pitted
11/2 cup purified water
Cinnamon (optional)

Grate apples in food processor.

Blend dates with purified water until smooth.
Cover bottom of pie crust with a 1/4 inch layer of grated apple.
Spread a thin layer of blended date sauce over the apples.
Repeat two more times, adding 1/4 inch of apples and topping with date sauce, for a total of three layers.
Top pie with a sprinkling of cinnamon
Serves 8

~Elchanan

Cacao Butter Balls

2/3 cup almond butter.
1-3/4 tablespoon carob (raw).
1/4 cup coconut oil.
1 tablespoon vanilla.
2 teaspoons honey.
1/2 cup coconut - unsweetened.
1/4 cup walnuts, almonds, or pecans.
Two teaspoons Agave nectar.
Dash of salt.

Mix all ingredients together, and roll in balls. Enjoy!

~Ande Coccimiglio

Pumpkin Pie

Crust: 1cup almonds
1 cup pecans
1 cup raisins
1/2 cup shredded coconut

3 cups chopped pumpkin
1 1/2 cup fresh dates
1/2 cup or more agave nectar
2 tsp. pumpkin pie spice or more to taste
1 cup or more water to blend
Blend in blender until smooth.

Stir in: 1-2 cups "whipped cream"
Pour into crust and dehydrate until soft and set.

Whipped Cream:
2 cups soaked cashew
½ cup honey or agave nectar
1/2 cups of water
3 tsp. vanilla
Blend in blender until fluffy. Chill.

Chocolate Mint Pudding

2 avocados
1/2 -1 cup cocoa powder
½-1 cup agave syrup
3 drops or more of peppermint oil

Blend all ingredients in food processor until smooth and creamy.

Cranberry Salad

1 lb. of fresh or frozen raspberries
2 cups cranberries
2 oranges
2 celery stalks
1 cup agave syrup or more to preferred sweetness
1 cup chopped walnuts

Mix all ingredients except walnuts in food processor. Pour into bowl and mix in walnuts.

~Becky Johnson

Stuffing Patty

1 cup sunflower seeds, ground
½ cup minced celery
½ cup minced onion
¼ cup minced red bell pepper
1 Tbsp. ground flax seeds
1 Tbsp. poultry seasoning or more to taste
Salt and pepper to taste

Put ground seeds in a bowl. Add the rest of the ingredients and mix. Form into patties and dehydrate until the outside is dry. You can also just put into a pan and dehydrate until desired consistency.

~Becky Johnson

Pea Casserole with Sour Cream

2 cups fresh or frozen peas
1 1/2 cups cauliflower
1 cup chopped mushrooms
1 avocado
½ cup minced onions
½ cup minced celery
½ cup red bell peppers
optional: dill flakes
1 cup “sour cream”

Mix all ingredients in a bowel and serve.

Sour Cream: 1 cup cashews
½ cup water or more
1 Tbsp. lemon or lime juice
Blend in the blender until creamy.

~Becky Johnson

Mushroom Pecan Gravy

2 cups pecans
2 cups water
½ onion or more
1 Tbsp. poultry seasoning
2 cups mushrooms

This makes a pretty large batch so you might need to half it. Blend all ingredients in the blender. Serve over Garlic Mashed Potates and Stuffing Patties. May warm to 102 degrees.
~Becky Johnson

Garlic Mashed Potatoes

1 head of cauliflower
1 ½ cups cashews
1 garlic clove
2 tsp. garlic powder
3 tbsp. almond oil
1 tsp. butter extract
salt to taste

Variation: For Cheesy Mashed Potatoes just add Nutritional Yeast.

Blend all the ingredients in the blender for “creamy” potatoes and in the food processor for “lumpy” potatoes. May warm to 102 degrees. Serve and top with Mushroom Pecan Gravy.

Golden's Saltless Crackers

2-3 cups soaked flax seeds
5-8 lbs. of carrots
3 bunches of celery
6 red bell peppers
1/2 of a large sweet onion
1 bunch of cilantro
1 bunch of romaine
1/2 cup of dulse
1/2 cup of nutritional yeast

Blend all the ingredients except flax seeds in the food processor until smooth. Mix all the ingredients together in a big bowl. Spread onto t-flex sheets and make sure to make it pretty thick. Celery and bell peppers have a very high water content so they will dehydrate down quite a bit. Dehydrate for 12 hours, flip over and finish for another 12. You will be SHOCKED at how good they taste!

Chocolate-"Peanut Butter" Squares

Crust: 1 cup oats (broken up really thoroughly in food processor then remove to a bowl)
1 cup of soaked almonds, drained
Handful of pine nuts
4 or 5 Tablespoons of some healthy oil, like almond oil, grape seed oil, etc. Process in food processor until its almond butter (it will not be as creamyas peanut butter or other nut butter made in a Champion, but it works forthis.)

Add a handful of dates and/or raisins
1/4 to 1/2 cup ground flax seed (you can grind in coffee grinder or just buythem already ground)
1/4 cup or more of honey, maple syrup or agave nectar.
Add back the oats that you've already ground in the food processor. Process all ingredients together until very crumbly. Press half into a 9 x 9 pie plate. Place in freezer while you make the nextstep.

Filling:Wipe out food processor (no need to wash after crust)
Mix in food processor until very creamy:1 cup nut butter (any nut butter, but make sure it's creamy)
1/2 cup honey
1/4 cup water (hot)
1 T. vanilla
Spread on top of prepared crust, reserving 1/2 cup or so.

To the reserved “peanut butter” add:4 T. carob (or cocoa if you don't avoid it)
2 T honey
1 T vanilla
Spread over peanut butter mixture. Freeze until firm enough to cut. Itwill be messy, but that's part of why it's so good!

~Amy Johnson

Key Lime Pie

This recipe offers two different filling options with the crust recipe following. Try both! Then you get to make and EAT two pies instead of one! SCRUMPTIOUS!

1 cup young coconut meat
1/4 cup virgin coconut butter
1/2 c agave syrup or maple syrup
1 Tblsp ground ginger (or a tiny piece of fresh)
a dash of cinnamon
2 tsp vanilla flavor
1 avocado
1/2 cup fresh lime juice (about 4 limes)
Blend in your vita mix or comparable blender. Fill into your favorite nut crust.Chill.

Key Lime Pie

24 soaked dates
1 cup almond butter
1 teaspoon Vanilla
1/8 teaspoon Sea Salt
Juice of three Oranges (1 ½ cups)
6 - 8 Tablespoons Lime Juice (to taste)
Zest of one Lime
3 frozen Bananas
Prepared pie crust (see My Favorite Pie Crust)
Place all the ingredients, except the bananas, into blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary. Add the bananas to the puree mixture in the blender. Puree until smooth. Pour immediately into the prepared pie crust. Freeze 4 hours, or more, until firm. Makes 2 eight inch pies or 1 large deep 9 inch pie. Garnish with Lime Zest or Curls if desired.

My Favorite Pie Crust

2 cups almond butter
2 cups raisins
2 cups walnuts

Place all the ingredients into the food processor. Process until well blended and lightly chunky. Press into 3 nine inch pie pans. Fill with favorite filling. This pie crust can be made ahead of time if kept fresh in the fridge or freezer.
Makes 3 nine inch pie crusts.

~Tammie Nelson

Stuffed Mushrooms

(These can be served as is, or dehydrated beforehand.)
4 Portobello mushrooms or 16 small mushrooms
4 cups purified water
1 dash extra virgin olive oil
2 lemons juiced
4-5 cloves garlic minced
3 Tbsp oregano leaves
1 cup Nama Shoyu
2 tsp organic pepper
2 cups raw almond, soaked
1 cup pine nuts
½ cup sun-dried tomatoes, soaked
½ cup basil leaves
½ cup cilantro, chopped
1 ½ teaspoon light unpasteurized miso
½ tsp cumin.

Clean and trim mushrooms. Fill a large bowl with filtered water, dash of olive oil, juice of one lemon, 3 cloves of minced garlic, oregano, 1 teaspoon of the pepper, and ¾ cup Nama Shoyu. Mix well by hand and add mushrooms. Let them marinate for at least 2 hours. In the mean time make the Sun-Dried Tomato Pate stuffing: Put all almonds, pine nuts, sun-dried tomatoes, basil, miso, cumin, juice of 1 lemon, remaining garlic, pepper, dash of olive oil into food processor. Blend and taste. If it needs more salty flavor, add a bit of Nama Shoyu to taste. Add water as needed to blend, ¼ cup at a time.

Next, remove the mushrooms from marinade and drain, then pat dry and stuff>with Sun-Dried Tomato paste. Dehydrate at 100-105 degrees for about 3-5 hours depending on how you like the texture. You can also eat them without dehydrating.

By Cynthia Beavers

Flax Crackers

Soak 3 cups flax seeds overnight.

In blender, coarsely blend:
juice of one orange
2 stalks of celery, chopped
1 red onion, chopped
2 cloves garlic
Handful of fresh basil and cilantro
3 tsp. chili powder
3 tsp. cumin
3 tsp. Nama Shoyu

When blended add:
3 small tomatoes
Pulse 2-3 times to keep chunky

Stir in soaked flax seeds. Pour onto solid dehydrator sheets. Dehydrate at 105 degress for about 12-24 hours, then turn tray over and peel off solid sheet to dehydrate on other side for another 12-24 hours or until crisp.

-Vicki Talmage

Raw Vegetable Soup

4 cups chopped tomatoes
1 lemon squeezed
1 cup purtified water
1 Tbs. Chili powder
1/2 Tbs. Cumin
Sea salt to taste
1/2 cup red diced onion
2 stalks celery diced
1 red and 1 yellow pepper diced

Place water, lemon, tomatoes, and spices in a blender and blend till smooth. Pour into serving bowl, add peppers, onion and celery, m ix and enjoy.

~Bonnie Shaw

Abeba' Krazy Onion Rings

1 1/2 cups water
2 carrots
1-2 dates (soaked for 30 min.)
3/4 tsp. Chili powder
1 celery stalk
2 tomatoes
1/2 cup sundried tomatoes (soaked 30 min.)
dash cayenne pepper
to taste Nama Shoyu or Celtic Sea Salt
2/3 cup flax seeds (soaked overnight)
8-10 medium white onions

Blend all ingredients except flax seeds and onions. Check the taste and add salt and cayenne if necessary. Then blend in flax seeds. Mixture should be slimy and a little thick but runny.

Slice the onions very thin, using a mandolin if you have one. Coat these slices with the mixture. Arrange these closely together on teflon sheets, and drizzle more mixture on top. Dehydrate for 10-12 hours at 105 degrees. Flip onion rings and remove teflon sheet. Continue dehydrating 8-10 hours or until desired crispness is attained.

Yields a full 9 trays.

Zesty Mexican Pate

5 cups soaked and sprouted sunflower seeds
1 1/2 Tbs. Mexican seasoning
1 Tbs. Garlic powder
1 Tbs. Onion powder
1 Tbs. Dulse flakes
2 Tbs. Nama Shoyu
1 1/2 Tbs. Raw apple cider vinegar
1 tsp. salt
water

Blend all ingredients in a food processor until smooth adding enough water until desired consistency. Use on crackers for a sandwich or use as a DELICIOUS dip.

Broccoli Salad W/O Bacon & It's Still Awesome!

5 cups chopped broccoli
1/2-1 cup onion
1 cup sunflower seeds
1/2 cup raisins

Dressing:
1 cup cashews
3 Tbs. agave syrup
2 Tbs. raw apple cider vinegar
1/4 tsp. salt
1/4 cup water

Blend the dressing together in a blender. Then pour over the broccoli. Mix together with your hands, this really does make it taste better. Sit and ENJOY!!

Kaitlyn's Happy Apple Crumble

Crumble:1-2 cups soaked and dried walnuts (I used almonds today, but walnuts will give it a pastry taste)
6-8 pitted dates
1/2 cup shredded coconut
2 heaping t. cinnamon

Process until well mixed and crumbly (put in dehydrator on 110 to warm it up. You can make this ahead of time and get the crumble to be a little dry. However it will also work with just a little bit of warming as well. While your crumble is in the dehydrator, dice the apples and make the apple sauce.

Apple Mixture:
Dice into little chunks 6 apples (organic gala and granny smith are good)you can proces them into chunks as well, but dicing them make them pretty.

Apple Sauce:process one apple into a sauce, add a dash of olive oil, 1 t. vanilla, 2 T. cinnamon (or more to taste), a dash of nutmeg, a pinch of ginger, 1/2 c. raisins or 4 dates to sweeten.

Mix well with the diced apples Assemble: layer 1/2 crumble on bottom of pie platelayer apple mixturelayer rest of crumble on top I put it in the dehydrator to warm it up. Warm or cold, its lovely.Chill. Lasts in fridge for 3-4 days if you can manage not to eat it all the first day! ;)

Poppy Seed Dressing

1/3 cup pure maple syrup
1/3 cup raw apple cider vinegar
2 1/2 tsp. poppy seeds
1 1/2 tsp grated onion
1 tsp. ground mustard
1/2 tsp. salt
1/2 to 1 cup cold pressed olive oil

In a small bowl, combine the first six ingredients. Slowly whisk in oil. Cover and refrigerate.

Again, I don't know whose recipe this is. Please email me with the information.

Fresh Apple Pie

Crust: 1 cup almonds
1/3-1/2 cup dates
(1 tsp. carob powder optional)

Put almonds and dates into a blender or food processor. Press into a pie dish.

Filling: 5 small apples, chopped
1/2 tsp. cinnamon

Mix apples with cinnamon in food processor. Place in pie dish. Sprinkle with coconut and top with sliced bananas.

~Laura Leong

Mango Ice Cream

Frozen mango chunks processed through Champion Juicer with solid plate.

~Ben and Rachel Lewis

Side note from Rachel: You really can do this with any frozen fruit and it is DELICIOUS. Bananas are one of my famiy's favorite. Top with slivered almonds and shredded dried coconut. Get CREATIVE!! Frozen ice is SO MUCH FUN!! Kids ALWAYS love it!

Carob Spearmint Patties

Steep 1 cup spearmint tea

In a blender finely chop 2 cups unsweetened coconut
Add: 3/4 cup pitted dates [9 medjool dates]
1/4 cup raw carob powder
30 fresh spearmint leaves or 4 tsp dried/crushed spearmint leaves about 1 cup of spearmint tea [add for consistency]

After well blending these ingredients add 1 Tbs psyllium powder. Use round tablespoon measuring spoon to shape into dollar-size patties andplace on dehydrator trays. Flatten with spoon back. Dehydrate about 1-2hours at 105 degrees. turn over and dehydrate 30minutes-1 hour or more,as needed.*Peppermint can be used instead of Spearmint

~Doris and Dee Olsen