Salmon patty! with tarter sauce

                                                     I was surprised how tasty this was!

                                                               From Raw on $10 a day!

8 Carrots juiced

1 small onion, finely minced

4 Tbsp cashew mayo

1/2 tsp dulse flakes (I didn't use)

1/2 tsp salt

romaine

cashew tarter sauce

                                                                                                                      

            This is really simple, and perfect if you juice carrots and have carrot pulp left over.

Juice the carrots and reserve the carrot pulp for this recipe. Add the minced onion, cashew mayo, dulse flakes, and salt. Stir together and form into about four patties. Place on a dehydrator sheet and dehydrate for about an hour. Flip and dehydrate for about another hour. Serve on a small bed of lettuce with cashew tartar sauce and lemon slices.

Cashew mayo is made with 1 cup cashews and 3/4 cup water. Puree in a blender until smooth and creamy. Make cashew tartar sauce by mixing some very finely minced cucumbers or pickles and a bit of agave with the cashew mayo.

All that red fruit!

With all the abundance of Tomatoes this year we would like to keep that savory fruit around longer! So, Lesa suggested we try dehydrating them! Lo and behold they turned out so yummy! I turned the temp up to 130 degrees, sliced them and dehydrated them about 4 hours on the clear mats.  Flip them onto the screens overnight. Keep in frig in sealed container. Serve on bread with pesto or whatever you happen to have.  Anyway you can extend the tasty fruit a little longer ..... unlike summer...

Peach Pulp Cookie

WHAT to do with all that left over pulp! Today we had peach juice that was SO yummy! It seems such a waste to throw all that pulp away so ~ cookies it is!!

Peach pulp
agave
pinch of sea salt
almond flour to desired consistency
option: add vegan chocolate chips or cacao nibs and finely chopped nuts

dehydrate 12 hours

CONSUME!

Onion Bread

3-4 yellow onions, large

1 cup flax seeds, 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 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 106 for 24 hours. Flip and return to dehydrator for 12 hours.
5. Cut into equal pieces 

Deania's Peppers

slice peppers in half (the small kind)

spray with Braggs

sprinkle with Herbamere & nutritional yeast....DE-lish!!!

Sprouting! SOO easy! SOO cheap!! SOOO good for you!!!!

Sprouting! SOO easy! SOO cheap!! SOOO good for you!!!!

Day One: Put enough sprouting seeds in a jar just to cover the bottom. Put enough water in the jar to cover the seeds about an inch or two. Place in an area away from direct sunlight. I just put mine on the frig overnight!

Day 2: Rinse the seeds in the am and pm. I have a lid from Whole Foods that is lovely! It has holes in the top that makes it easy to just run water in the top shake it around and rinse then drain. (And it fits wide mouthed mason jars!!)Place a cloth in the bottom of a bowel, for easy drainage. keep away from direct sunlight.

Day 3. Rinse in the am and pm. Here it comes!Day 4: Rinse in the am and pm

Day 5. Almost ready! (rinse in the am and pm)

Ready to eat! AND so good for you! Put them on sandwiches, salads, pizza....anything for an extra "crunch"!!http://www.thenourishinggourmet.com/2009/01/why-sprout.html

All those good things for your body packed in a tiny space!!!

http://ezinearticles.com/?Sprouts---They-Really-Are-Good-For-You!&id=1875885

Tabouli

3 cups quinoa (soaked overnight, rinsed, let set for 2 hours...will begin to sprout)

1/4 c. lemon juice

1/2 c. olive oil

1 c. fresh mint ( I omitted this)

4 c. flat Italian parsley ( I only had 1/2 c. for this)

1 clove garlic (minced)

Process a few times until well chopped.

add

tomato

olives

pine nuts

red onion

chopped spinach

1 tsp salt

avocado

cucumber

Enjoy!

Blueberry parfait! (or strawberry if you like OR any kind of fruit!)

1 cup of fruit

1/2 c. macadamia nuts soaked for 1-2 hours then drained

1/2 c. cashews soaked for 1-2 hours then drained

1/4 cup plus 1 teaspoon of agave

1/4 teaspoon agave

1/4 c. water

2 Tbsp coconut oil, melted

Blend nuts with oil, vanilla, teaspoon agave, and water till creamy ( I had to add more water)

pulse berries until chunky or leave whole. mix with 1/4 c. agave.

layer the cream and berries. Alternating between the 2. Chill for a couple of hours to thicken! Luscious!!

Candied Pecans

INGREDIENTS
1 c raw pecans
1 t ground cinnamon
1 pinch sea salt & cayenne pepper
1/4 t vanilla extract (or vanilla bean)
1/2 T mesquite powder
1/2 T sesame seeds
2 T shredded coconut (unsweetened)
1/2 t fresh orange juice
1 T pine nuts
3 T pure maple syrup* (or agave)

Place all ingredients in a bowl and mix by hand to coat evenly. Pour mixture onto teflex sheet. Separate nuts into small clumps and dehydrate at 110-115F until liquid begins to firm. Transfer to mesh and continue dehydrating until crunchy

Great snack! they actually did remind me of cheeze-it's which i LUV!! Got these from Raw Freedom Community!

1 C Sunflower seeds (soaked 4 hrs and dehydrated)

1 C Brazil nuts (soaked and dehydrated)

1 C Almonds (soaked and dehydrated)

1 big tomato

1 cup red pepper, diced

I¼ C ground flax

1 pinch cumin or to taste

2 teaspoons salt

1 Tbsp taco seasoning

1 tsp onion powder

I added 1 tsp garlic powder

1 small clove of garlic

Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy

The :Raw Goddess is Queen!!

I tried her almond cho. bar today and OH MY!! it was LUSIOUS!! she is supposed to be having a dessert "cook"book coming out soon...wish it would hurry up! here's her recipe

1/2 cup melted coconut butter
1/2 cup cacao or carob powder (I used 3 part cacao/1 part carob)

(my note: first time i tried all carob and the family liked it better than using all cacao. note to self to do as the Raw Goddess did: 3 part cacao/1 part carob!)
1 tbs maple syrup
1 tbs agave nectar
1 tsp vanilla extract
Blend until smooth in high speed blender or food processor.( I used hand blender because vitamix seperated it)

Transfer to a bowl, then add by hand:
A few drops pure almond extract
1/4 cup raisins
1/4 cup almonds, (if you store in frig or freezer like me, bring to room temp. first. If you dump them right in, it will cause the coconut better to "set up".) chopped Spread mixture on plate or pan lined with parchment paper and set in the fridge or freezer. You can score the chocolate with a cookie or pizza cutter after a few minutes or break into pieces once fully set.

maple walnut ice cream

2 cups walnuts, soaked 8 to 12 hours
* 1 cup cashews*
2 1/4 cups water
* 1 cup pure maple syrup
* 1/4 teaspoon maple extract
* pinch solar-dried sea salt
* 1/2 cup chopped walnuts, soaked for 8 to 12 hours, then dehydrated (optional)
1. Drain and rinse the walnuts.
2. Put the soaked walnuts, cashews, and all remaining ingredients, except the chopped walnuts, into a blender and blend until completely smooth and creamy. The mixture should resemble the consistency of a thick milkshake.
3. Pour the walnut cream into ice cube trays (I used muffin cups) and freeze until hard.
4. Put cubes through a Green Life or Champion Juicer outfitted with the homogenizing plate.(didn't do this step either as I don't have it)
5. Stir in the chopped walnuts and return to the freezer for a couple of hours. Serve immediately or store in the freezer until ready to use. Keeps in the freezer, in a sealed container, for 1 to 2 months.