1/2 apple chopped

1/4 cup applesauce

1 tablespoon raisins

1 tablespoon walnuts, broken

Mix all ingredients and sprinkle with cinnamon.


Apple Fruit Cup


Banana-Pear Fruit Cup

Chop pecans and mix with a little raw honey or agave.  Spoon over cut-up bananas and pears.



Citrus Fruit Cup

Combine chunks of chopped pineapple and oranges and place into serving dishes.  Top with shredded, unsweetened coconut.



Fancy Fruit Cup

Chop and combine your favorite fruit and serve in a fancy, glass cup or dish.


Crepe

2 bananas, chopped

2 large pears, chopped

1/4 cup golden flax seed, ground

2 tablespoons agave

1 teaspoon vanilla

Place all ingredients into a food processor with an S blade and mix to a loose cream (add water by tablespoons, if too stiff). Drop 1/3 cup each onto a dehydrator sheet and flatten to 6" circles. Dehydrate at 110 degrees for 4-8 hours, until they are firm, but pliable, and can be peeled off.

Filling

6 ripe, organic bananas, chopped

1/4 cup almond milk

2 tablespoons agave or maple syrup

1 teaspoon vanilla

1/2 teaspoon cinnamon

fresh or frozen berries

Breakfast Crepe

Serves 3-6


In a food processor with an S blade process bananas with  almond milk, agave, vanilla, and cinnamon to a cream (adding additional liquid as needed). Mix cream with berries. Place the cream in a row across the center of each crepe and fold the sides over the filling.  Sprinkle with cinnamon or powdered sugar or drizzle with agave.



Apple Coffee Cake

Serves 4


Cake:
Grind or finely chop almonds, coconut, and raisins. Press into the bottom of a small square pan (approx. 6"X6"). Or, press onto a flat surface and shape. Cut into squares and put on individual dishes.

Filling: Core and thin slice the apples. Mix in a bowl with lemon juice, agave and cinnamon. Set aside.

Topping: Mix walnut crumbs with brown sugar. Set aside.

Sauce: Mix all ingredients in a food processor or blender until creamy. Set aside.

To assemble, place 1/4 of the filling onto each cake piece; top with 1/4 of the topping; drizzle the sauce over each serving.

Cake:

1 cup almonds

1/2 cup coconut

1/2 cup raisins

Filling:

2 large apples, thin sliced

1 lemon, juiced

2 tablespoons agave

1/4 teaspoon cinnamon

Topping:

1 cup walnuts, ground

2 tablespoons dark brown sugar

Sauce:

1/2 cup almonds, soaked, skinned

1/4 cup agave

1/4 cup orange juice, fresh squeezed

1/2 teaspoon vanilla extract

 Breakfast Fruit Coffee Cake
Serves 4

 Cake:

1 cup almonds

1/2 cup coconut

1/2 cup raisins

Grind or finely chop almonds, coconut, and raisins. Press into the shape of a heart (approx. 6"X6"). Or, press onto a flat surface and shape. Cut into squares and put on individual dishes.

Topping:

Layer the outside edge with sliced peaches or mangoes.  Slice strawberries for the center, then sprinkle with blackberries or blueberries.

See video for another raw cake...


In a blender combine kale, pineapple, and banana.  Add about half as much water as ingredients to container.  Blend until all ingredients are liquid.  Add more water or pineapple juice as needed.  Sweeten to taste.  Makes one green drink.

Green Pina Colada

This is a easy and tasty way to include healthy, dark, leafy greens to our diets.

2 kale leaves, torn

5-10 pineapple chunks

1 banana

1/2 cup coconut, shredded

water

raw agave, raw honey, or pineapple juice (optional)

NOTE: Use frozen fruit to change the texture.  Green smoothies can be made with any sweet fruit of your choice (cherries, peaches, apples), but the color may change. 


Strawberry Smoothie

Serves 2


8 oz. almond milk

1/2 cup frozen strawberries

1/2 cup frozen, chunked, organic banana

1 teaspoon vanilla

1 tablespoon raw agave (optional)

Blend.

Almond Milk

For raw almond milk soak 1 cups of almonds overnight, then drain. Grind the nuts in a blender with 4 cups of filtered water. Pour the water threw a mesh strainer (like a woman's nylon stockings) into a bowl or pitcher. Add a little agave and 1 teaspoon of vanilla extract. Save strained, ground nuts to use in other dishes.

Fruit & Shake

Serves 1

Mix dried fruit, fresh fruit, and walnut to eat with your favorite smoothie.  (Pictured: bananas, apricots, and walnuts)

Banana-Cinnamon Smoothie

1 ripe, organic banana, peeled and chopped

8-oz. almond milk

1 teaspoon cinnamon

1 teaspoon vanilla

2 teaspoons raw agave (optional)

Blend until smooth.  (To make your smoothie thicker freeze the chunks of bananas first.)


Coconut Almond Milk Video


Fruit & Nut Cereal  Serves 2

1 cup seeds and nuts of choice, hulled, chopped

1 cup blackberries

1 kiwi, peeled, sliced

2 large stawberries, sliced

3/4 cup coconut almond milk (see video)

Fruit & Nut Parfait

Serves 4

10 dried apricots, chopped

5 dried pineapple rings, chopped

1/2 cup golden raisins

1/2 cup pecans nuts, chopped

1/2 cup green pumpkin seeds

1/2 cup sunflower seeds, hulled

1 teaspoon cinnamon

4 tablespoons shredded coconut

3 cups raw yogurt (see video)

Mix all dried fruit, nuts and seeds with cinnamon. Place 1/3 cup of each of the vanilla yogurts into 4 10-oz. glass cups. Top with 2 tablespoons of the mix. Repeat 2 more times. Top with a sprinkle of any remaining mix and 1 tablespoon of shredded coconut, each.


Blackberry-Green Smoothie

1 large leaf of kale, torn

1 banana

1 cup frozen blackberries

2 tablespoons raw agave or stevia (optional)

water

Blend.


Granola

GLUTEN FREE
Makes 9 cups

(This recipe is a slightly revised version of the granola recipe by Judita Wignall.)

1 cup nuts, finely chopped
2 cups hulled buckwheat groats, soaked overnight & rinsed
1/2 cup flax seed, ground+1/2 cup flax seed, soaked 1 hour in 1 1/4 cups water, adding water and seeds to mix
1/2 cup sunflower seeds, hulled
2/3 cup green pumpkin seeds
1 2/3 cup raisins
1/2-1 cup sweetener (depending on what you use & sweetness you prefer)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon sea salt


Combine all ingredients in a large bowl.  (The stickiness of the mix, similar to eggs, comes from the groats and the flax seed.)  Divide the mix onto 4 lined, dehydrator* sheets, then, spread thin over the sheets.  Place in a dehydrator* at 110 degrees for 12 hours.  Flip onto mesh sheets and dehydrate* another 12 hours.  Break into chunks to eat as a cereal or, dry, on the go.


Raw Oatmeal

Just cover raw, organic steel-cut oats with warm water for 5 minutes and refrigerate overnight. 


Raw Cereal

Soak some seeds while soaking almonds in cool water. Rinse in the morning. Try hulled sesame seeds or hulled sunflower seeds. Chop the almonds or other nuts. (NOTE: Other nuts can't soak for as long as almonds, so you may want to use them unsoaked.) Mix seeds and nuts, coconut, raisins, raw honey, and other chopped, dried fruit in a bowl. Add almond "milk". 


1/2 buckwheat groats, hulled

1 cup blackberries

1/2 cup walnuts, coarsely chopped

1/4 cup sunflower seeds, hulled

3/4 cup almond or coconut milk

drizzle of agave or maple syrup

The night before, place groats a container and cover with filtered water to one inch above the seeds. The seeds should be in the dark overnight. In the morning drain off the water through a screen strainer several times. You may see tiny sprouts as pictured.  Mix all ingredients and divide bewteen two cereal bowls and serve.

Sprouted Cereal
Serves 2
 
The video gives a good illustration of how to prepare a raw cereal similar to what I eat.  One of the differences between what I eat and what Ani in the video suggests is that I do not dehydrate my sprouts to make them crunchy.  I'm okay without the crunch.
Nutty Cereal (raw)
Serves 1


25 almonds, soaked overnight

dried and fresh fruit, seeds (flax, pumpkin, sunflower), and additional broken nuts of choice

Grind almonds and place in a bowl with fruit, nuts and seeds.  Add almond milk, if desired.

Christina, in the video below, has been raw for over 8 years now (now being 2014). She follows the 80-10-10 diet and spends much of her day exercising. She has herself checked yearly for deficiencies (like B-12 deficiency) and has never been deficient in anything. Christina lives in Houston, Texas, where she started an organic food co-op. She knows the sources of her food, and everything she eats is organic.


A protein rich Breakfast Bar is a great way to start your day.

Make your own trail mix with a variety of raw nuts, seeds, and dried fruits. Easy method: Go to your grocery store and buy a raw trail mix; put 1/2 into your food processor. Mix with unmixed trail mix.  If too dry, add a nut butter to hold together. Shape.

These can be made the night before and frozen for more firmness.

Breakfast Protein Bar

Breakfast Biscuits
Makes 20-25

1 1/2 cups organic, gluten-free, steel-cut oats, soaked overnight, drained

dash of salt

1 teaspoon vanilla

2 tablespoons raw agave

1/2 cup dried cranberries or raisins

2/3 cup walnuts, broken

In a food processor with an S blade, combine oats, salt, vanilla, and agave until dough-like.  Remove to a bowl and stir in raisins and nuts.  On a dehydrator sheets or parchment paper drop about 1/4 cup each of the dough.  Form into circles and flatten slightly.  As the biscuits dehydrate, they will flatten even more.  Dehydrate about 6 hours at 110 degrees.  Biscuits should still be moist inside.  Store up to five days in an air-tight container in the refrigerator with a napkin to absorb excess moisture.

Sprouted Fruit Bread

1 1/2 cup sprouted wheat*

3/4 cup raisins or chopped dates

1/3 cup carrots, shredded

1/3 cup apples, peeled, chopped

1 teaspoon cinnamon

1/4 teaspoon nutmeg


*Sprout wheat by soaking seeds in filtered water overnight, then draining and rinsing for two more days.

Combine all ingredients in a food processor until it looks like a dough. 
Spread mixture over dehydrator sheets to about 1/2" thick.  Dehydrate at 110 degrees for 4-6 hour until bread can be flipped onto a dehydrator screen for an additional 4-6 hours.  Extra can be stored in an air-tight container in the refrigerator.




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