Green Coco Curry Wraps
Wraps:
Makes 8 wraps
2 cups of young coconut meat
2 cups of spinach
2 cloves of garlic
1/2 cup of water (add more if needed)
1 tsp sea salt
Place ingredients in the blender & blend until smooth & creamy. Spread mixture onto 2 teflex sheets, about 1/8 inch thick, & dehydrate for 5 hours at 115 (or overnight is fine). Peel off of teflex sheets. Trim the crispy outer edges of wrap sheet off & then cut each sheet into 4 squares to use as wraps. Store in fridge with saran wrap in between each wrap.

Veggie Filling:
12 lettuce leaves
2 carrots, julienned
1 1/2 cups of shredded cabbage
2 cups of broccoli, chopped
2 apples, chopped
¼ cup of raisins
½ cup of cilantro, chopped

Sauce:
1 cup of cashews
1-2 cloves of garlic
1 ½ tsp curry powder
2 Tbs lemon juice
1/8 inch slice of ginger - optional
½ tsp sea salt
½-1 cup of water or coconut water
Blend until smooth & creamy.

Assembly:
Set lettuce leaves aside. Pour sauce over remaining veggies & toss well.
Place a lettuce leaf on a wrap, top with veggies & sauce & roll up. Slice wrap in half at a diagonal & eat up! Repeat.

Tastes great with Carrot Ginger Soup.

Gingerbread Men
Makes 15-18 cookies
1 cup of sprouted/soaked buckwheat, soak buckwheat for 8 hours, rinse & drain
1 apple, diced (skins on is fine)
1/2 cup of pecans
1/4 cup of maple syrup of agave (or a little more if you like it real sweet)
1 Tbs of grated ginger (or a little more if you like it real gingery)
1/4 tsp cinnamon
a pinch or 2 of sea salt
Combine all of the ingredients in a food processor & blend until smooth & creamy. Spread onto a teflex sheet (a little more than an 1/8 inch thick) & dehydrate at 110 for 8-9 hours. Remove from dehydrator & peel the teflex sheet off of the ginger bread. Place the gingerbread on a cutting board. With your cookie cutter, cut out your gingerbread men & place them back on the dehydrator sheet and dehydrate for another 6-8 hours. Chill cookies & then ice them!

icing:
1/2 cup of cashews
2-3 Tbs maple syrup or agave
2 Tbs coconut oil
1/2 cup of water (or a little more as needed)
pinch of sea salt
Blend ingredients in a high speed blender until smooth & creamy. Pour into a ziplock baggie & chill in the refrigerator. Once chilled, cut the tip of off a corner of the baggie & squeeze icing out & decorate cookies. EAT UP!


This recipe works great for a gingerbread house too ... just dehydrate it a little longer to get it sturdier! Decorate with raw chocolates, raspberries, blueberries & grapes & then eat up!

Pumpkin Pie
Crust:
1 cups of almonds
1 cup of walnuts
¾ cup of dates
pinch of sea salt
Set this aside: ¼ cup of shredded coconut or almond flour
Add ingredients to the food processor & blend until you have a dough ball. Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

Filling:
3 cups of squash or pumpkin (I like to use a mix of buttercup & butternut squash)
½ cup of maple syrup
½ cup of macadamia nuts, soaked
¼ cup of coconut oil
2 Tbs cinnamon
1 Tbs fresh grated ginger
¼-½ tsp nutmeg
1/4-½ tsp cloves
1/4 cup of water (start with ¼ & add more if needed)
pinch of sea salt

Place all ingredients into a high speed blender & blend until smooth, add water as needed. If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy. Pour filling over pie crust & refrigerate overnight (or place in freezer for a coule of hours) before serving.

Whipped Cream:
1 cup of cashews
½-1 cup of water
1 vanilla bean-scraped
2-3 Tbs maple syrup or agave
¼ of a lemon, juiced – optional
½ tsp cinnamon - optional
Blend ingredients in a high speed blender until smooth & creamy. Serve on top of pumpkin pie. Yummmmmmmmmm!

HAPPY THANKSGIVING!!!!!

Tags: pie

Holiday Stuffing
Makes 8 servings
1/2 cup of sunflower seeds, chopped
1/2 cup of walnuts, chopped
1/2 cup of pecans, chopped
3-4 celery stalks, minced
3-4 scallions, minced
1 cup of fresh cranberries cut in half
½ cup of raisins
2 medium apples, diced
juice from 1 orange
2-3 Tbs of maple syrup, agave or honey
1 tsp sea salt
2 tsp rosemary
2 tsp thyme
2 tsp parsley

Chop nuts in food processor until a chunky flour forms. Place in large bowl & add reaming ingredients. Serve as is or warm in dehydrator at 110 for a few hours.

Tags: Thanksgiving, cranberries

Pumpkin Bites
makes about 12 pumpkin bites
bites:
1 cup of cashews
1/4 cup plus 1 Tbs of goji berries, soaked 10-15 minutes on water
1 Tbs coconut oil
1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
pinch of sea salt
Place ingredients together in a food processor & blend until a doughy mixture forms.  Shape into balls. 
pumpkin features:
2 Tbs raisins
fresh herb stems cut into 1/2 inch pieces
Flatten raisins with your finger & then cut into quarters to create the eyes.  Cut raisins in half to create the mouths.  Gently press features into pumpkin bites.  Cut herb stems into pieces & stick in the top of your pumpkins.  Place pumpkins in fridge to firm up.  ENJOY!

Ice Cream Sand-Witch Hats
makes about ice cream 12 sand-witch hats
ice cream:
3 bananas, peeled, broken into pieces & frozen
1 cup of spinach, chopped
2 Tbs of raw coconut sugar, agave nectar or maple syrup
1-2 Tbs water
Place ingredients in a high speed blender or a food processor & blend until a soft serve ice cream consistency is achieved.  If you are using the food processor, you may have to scrape it down a few times & add a little more water.  Place "ice cream" in a bowl & place in freezer for 1-2 hours to harden a little more.  

cookie:
1 cup of walnuts
1 cup of pitted medjool dates
3 Tbs of carob or cacao (cocoa) powder
Place ingredients in a food processor & blend until a dough forms.  Sprinkle some almond flour down on a cutting board & roll dough out to 1/4 inch thinkness.  Cut into triangles & then shape each triangle into a witch hat by hand.  

assembly:
Remove "ice cream" from freezer & scoop a little out onto a witch hat cookie.  Form the ice cream to the shape of the hat, about 1/2-1 inch high, with your hands & then top with another witch hat cookie.  Repeat until you have finished all of the witch hats.  Freeze sand-witches for an hour or 2 before eating.  Yummmmmmmm!

Worms & Dirt Pudding
worms:
2 apples or pears, shredded
1/2 lemon, juiced
Use the shredding disc from the food processor to quickly shred the fruit & then place it in a bowl.  Squeeze the juice from 1/2 a lemon over the shredded fruit & set aside.

pudding:
1 banana
1 avocado
1/2 cup of almond milk (or simply add 1/4 cup of almonds & 1/2 cup of water)
3 Tbs raw coconut sugar OR agave nectar, honey or maple syrup
3 Tbs carob or cacao (cocoa) powder
pinch of sea salt
Place ingredients in a high speed blender or food processor & blend until smooth & creamy.  Mix pudding in with the "worms"  & eat up! Store in fridge.

Apple Crisp
Crisp:
1 cup of almonds
½ cup of pumpkin seeds
½ cup of pecans
1 cup of medjool dates, pitted
pinch of sea salt
Place ingredients in the food processor & blend until a crumble texture is achieved. Set ½ cup of mixture aside and place remaining mixture into a pie plate.

Topping:
4 apples, peeled & diced
½ cup of raisins
½ lemon, juiced
1 vanilla bean, scraped
1 Tbs of cinnamon
¼ cup of agave, maple syrup or honey
Place all ingredients in the food processor & pulse chop a few times. Remove 2 cups of mixture & place on top of crisp. Blend remaining apple mixture with 2-3 Tbs of water until smooth. Pour on top of crisp & then sprinkle remaining crisp on top. Serve with “whipped cream.”

Whipped Cream:
1 cup of cashews
1 cup of water
1 vanilla bean
4 medjool dates, pitted
Blend ingredients in a high speed blender until smooth & creamy. Serve on top of apple crisp. Yummmmmmmmmm!

Curried Apple Slaw
serves 3-4 as a meal
dressing:
1/2 avocado
1/2 cup of almonds
1/4 cup of red pepper
2 Tbs yellow onion
2 Tbs celery
1 clove of garlic-optional
1/2 tsp sea salt or to taste
1/8 inch slice of ginger, size of a quarter
1/2 -1 tsp curry powder
3/4 - 1 cup of water
Blend ingredients in a high speed blender until smooth & creamy. Set aside.

Veggies:
1 cup of broccoli, chopped
1 cup of pea shoots
1 tomato, diced
1 carrot, sliced or shredded
1 cup of cabbage, shredded
1 apple, diced
1/2 cup of raisins
1/2 cup of fresh chopped herbs, cilantro or basil
Place veggies in a large bowl & toss with dressing. Serve over a bed of greens or inside a cabbage leaf as a burrito. Yummmmmmmmm!

Eggplant Pizza
Pizza crust:
1 eggplant sliced into ¼ or 1/2 inch rounds
2-3 Tbs olive oil

sauce:
1 tomato
1-2 cloves of garlic
12 sundried tomatoes, soaked 1-2 hours
1 Tbs fresh parsley
1 Tbs fresh basil
1 date, pitted
1/2 tsp sea salt
pinch of cayenne
Place all sauce ingredients into food processor or high speed blender & blend until smooth.

cheese:
1/2 cup of cashews, soaked 2-4 hours
1/2 cup of macadamia nuts, soaked 2-4 hours
¼ cup of yellow onion
1 Tbs nutritional yeast
½ to 1 tsp sea salt
½ cup of water
Blend all ingredients in food processor until a creamy ricotta-like texture is achieved. Add the water to the food processor as needed. Blend in a high speed blender for a creamier texture.

toppings:
1 tomato sliced
¼ cup of onion
1/2 of green pepper
1/2 cup of mushrooms, sliced
1 Tbs tsp nama shoyu
1/2 tsp agave
Marinate onion, green pepper & mushrooms in soy sauce & agave.

Assembly:
Brush olive oil onto each side of eggplant. Top with red sauce, sliced tomato, dollops of cheese & toppings. Place in dehydrator at 105 for 3-5 hours. Eat up! Also tastes great cold.