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.

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