Copyright 2016 Nutra Active Pte Ltd All rights reserved. Published by Derek Evans. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopied, recorded, scanned, or otherwise, except as permitted under Canadian copyright law, without the prior written permission of the author. Notes to the Reader: While the author and publisher of this book have made reasonable efforts to ensure the accuracy and timeliness of the information contained herein, the author and publisher assume no liability with respect to losses or damages caused, or alleged to be caused, by any reliance on any information contained herein and disclaim any and all warranties, expressed or implied, as to the accuracy or reliability of said information. The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties. The advice and strategies contained herein may not be suitable for every situation. It is the complete responsibility of the reader to ensure they are adhering to all local, regional and national laws. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that neither the author nor the publisher is engaged in rendering professional services. If legal, accounting, medical, psychological, or any other expert assistance is required, the services of a competent professional should be sought. The words contained in this text which are believed to be trademarked, service marked, or to otherwise hold proprietary rights have been designated as such by the use of initial capitalization. Inclusion, exclusion, or definition of a word or term is not intended to affect, or to express judgment upon the validity of legal status of any proprietary right which may be claimed for a specific word or term. The fact that an organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or publisher endorses the information the organization or website may provide or the recommendations it may make. Further, readers should be aware that the websites listed in this work may have changed or disappeared between when this work was written and when it is read. Individual results may vary. UltraOmegaBurn.com 2
CONTENTS Superfood Fat Burning Chocolate Shake... 5 Organic Cacao Bliss... 5 Organic Cacao Bliss Nut & Berry Mixture... 6 Organic Cacao Bliss Nut & Berry Bars... 6 Raw Chocolate Pudding... 7 Cheesecake Pudding... 7 Key Lime Pie (Raw)... 8 You-Must-be-Kidding Chocolate Sauce... 9 On the Road Again (All Levels)... 9 Simple Pecan "Pie" (All Levels)...10 Rawberry Star Bars!...10 Raw Brownies!... 11 Happy Lil' Carb Loader Bars... 12 Raw Chocolate Cake... 13 RAW Dark Chocolate Brownie Balls... 14 Super Banana Sundae... 15 Raw Cashew Banana Berry Pudding... 16 Raw Choco Chip cookies... 17 Lemon and Lime Pie...18 Raw Pear Tart...18 UltraOmegaBurn.com 3
Easy Almond Chocolate...19 Dreamy Cashew Mango Cream... 20 Mango Cobbler -- Raw style!... 21 Raw Ice Cream Sandwiches: Two Ways... 21 Vanilla Coconut Ice Cream... 23 UltraOmegaBurn.com 4
15-25 g Whey Protein 1-1 1/2 C Almond Milk 1/2-1 tsp Organic Instant Coffee 1 Tbsp Organic Raw Cacao Powder 1/4 Avocado Ice Cubes to desired thickness Optional: Vanilla Put almond milk in a blender. Start blending and add the other ingredients one by one until it is the desired thickness or smoothness. 4 tablespoon coconut oil (or butter) heaping 1/2 cup extra dark cocoa A few drops of vanilla Stevia/Xylitol/Just Like Sugar to taste Optional: cinnamon powder, cayenne pepper, a few drops of organic vanilla extract or organic hazelnut extract all to taste. Melt the coconut oil over a very gentle heat. Remove from heat and add remaining ingredients and stir until thoroughly mixed. As the mixture cools, it will thicken. You can keep your homemade cacao bliss in a jar in the cupboard (no need to refrigerate). UltraOmegaBurn.com 5
4 tablespoon Cacao Bliss (from recipe above) Mixed soaked nuts Raisins Optional: cinnamon powder, cayenne pepper, a few drops of organic vanilla extract or organic hazelnut extract all to taste. Get the Cacao Bliss and put in a small bowl. Add a small amount of nuts to the butter. Use the butter as a glue to start getting the nuts to stick together so you have a big glob. Add raisins to desired taste and mix it into the glob. Put in a container and bring to work to snack on. Protein, antioxidants, flavor. 1 Cup Organic Cacao Bliss Nut & Berry Mixture Use a ice cube tray or kids ice cube tray that makes ice cubes in cute shapes. Or use popsicle containers for making popsicles. Get saran wrap and put over the ice cube tray openings or popsicle opening. Start spooning the Cacao Bliss Nut & Berry Mixture on the saran wrap and push into the ice cube molding. Put in fridge. UltraOmegaBurn.com 6
Cool to desired coolness and hardness. Saran wrap would have made it easy to take out of the molds. Wrap or put in BPA-free containers and give to kids to bring to school. Raw Chocolate Pudding (Makes about 2 cups) Meat of 2 coconuts (or 112 an avocado) 6 dates 4 tablespoons pure cocoa powder Blend all the ingredients in a food processor until smooth. Delicious! Cheesecake Pudding (Makes 2 cups ) 1 cup raw cashew butter 1Ja cup lemon juice 113 cup raw honey 4 dates 1 teaspoon vanilla extract 112 teaspoon Celtic sea salt Blend the ingredients until smooth and top with ground almond powder, if desired. UltraOmegaBurn.com 7
Key Lime Pie (Raw) Filling: 2 avocados 2 tablespoons lime juice 1/2 cup coconut oil 2 tablespoons agave or other sweetener Crust: 1/2 cup almond pulp/flour 1/2 cup dates (not soaked) pinch salt pinch cayenne (or nutmeg) 1. Lightly oil a muffin tin (springform could work if you doubled the recipe). Blend the filling ingredients until smooth. 2. In processor, combine crust ingredients until fairly smooth, no big chunks of dates. 3. Press crust into prepared muffin tin. Spoon in filling. 4. Freeze 1-2 hours. 3-4 hours gets it hard like ice cream cake. If that happens, set out for 5 minutes before eating. I can't usually make raw dessert recipes because of all the nuts/complication/special ingredients, but this is pretty easy and I've subbed the lime for many different fruits. UltraOmegaBurn.com 8
You-Must-be-Kidding Chocolate Sauce (Makes about 1/4 cups) 1 cup pure maple syrup 6 tablespoons pure cocoa powder Blend the maple syrup and cocoa powder in a blender. Serve with long-stem strawberries for dipping, or pour over Raw Chocolate or Vanilla Ice Cream (pages 164 and 165) with walnuts and bananas for a classic banana split! It's recipes like this that make this lifestyle so rewarding! On the Road Again (All Levels) This is what I eat for dessert when I'm traveling. I can usually find bananas and lemon juice (in transit, as well as in restaurants), and I always bring dates and agave with me. (Makes 1 to 2 servings) Juice of :I.f. lemon Drizzle of either agave nectar or pure maple syrup 2 bananas, sliced Squeeze the lemon juice and nectar on top of the bananas. Follow this up with a few fresh dates, if desired. UltraOmegaBurn.com 9
Simple Pecan "Pie" (All Levels) (Makes 1 serving) 4 dates 4 pecans Open and pit the date. Place a pecan inside and enjoy! Rawberry Star Bars! 1 1/2 cups raw, unsalted cashews 2 cups fresh or frozen strawberries (or 1/2 strawberries, 1/2 raspberries) 1/2 cup agave nectar 1/2 cup coconut butter 1/4 cup fresh lemon juice 4 teaspoons vanilla extract 1/4 teaspoon sea salt 1. Place the cashews in plenty of water to cover and let soak for 8-12 hours (or overnight). Drain well in a strainer and set aside. Place the cashews in a food processor and blend very well. 2. Add all of the remaining ingredients and process until smooth. Occasionally, you ll need to scrape down the inside of the food processor with a rubber spatula during this process. 3. Continue to blend until very smooth and creamy. This may take several minutes, so be patient. Remove and pour/scrape into a large lasagna-style pan (9 1/2x13 1/2"). Smooth out the top and place in the freezer for 2 hours, or until mostly firm. UltraOmegaBurn.com 10
4. Remove from the freezer and cut into stars using a small, star-shaped cookie cutter. If the mixture is too firm to cut, let it thaw for a few minutes first. 5. For the excess portion, you can either shape it into a flat layer, refreeze, and cut into stars again, or simply cut it into randomly shaped chunks. Either way, delish. To store, freeze in an airtight container. To serve, simply remove from the freezer and enjoy immediately (just like you would an ice cream bar). One of my favorite ways to make guilt-free desserts is to use all raw, living food ingredients. Yet another example that nourishing foods can also be totally satisfying and delicious! These yummy bars have become a favorite in our home as they re so fun and easy to make. If you don t have a star-shaped cookie cutter, you can use any shape you like (or simply cut into squares). Incidentally, these bars are one my favorite ways to get Omega-3s into my daughter s diet with ease; kids absolutely flip for these! Enjoy! (Makes: 20 servings, Preparation time: 30 min or less) Raw Brownies! 1 cup ground pecans 1 cup dates (not soaked) 1/4 heaping cup cocao powder 1 heaping teaspoon agave nectar Icing: 1 tablespoon coconut oil or coconut butter 1 tablespoon avocado (optional) 1 tablespoon agave 1/2 tablespoon cocao powder UltraOmegaBurn.com 11
1) Process the brownie ingredients. Press into a pan or bowl. 2) Now process icing ingredients. If you use the coconut oil right out of the jar (firm) it should get very creamy in your food processor. If you do it by hand, warm up the oil jar in a bowl of water and use it in liquid form. 3) Spread frosting onto brownies and refrigerate for at least ten minutes. Slice and enjoy! Source of recipe: I came up with this recipe after a few tries. (Makes: 2 to 4 servings, Preparation time: 20 minutes) Happy Lil' Carb Loader Bars 3 cups Old Fashioned Oats 1/2 cup melted Coconut oil 1/8 cup Honey 1/2 cup Apple juice 3-4 Dates 1/4 cup Pumpkin Seeds 1/4 cup Cranberries dried 1/8 cup Almonds 1/8 cup Raisins 2 tbs Ground flaxseed 1/8 cup chocolate chips (optional) A pinch of salt Combine apple juice and flax, set aside. Take 1 1/2 cups of the oats, process until still coarse, but almost fine, not quite flour. In a food processor, combine all ingredients except oats, honey and oil. Pulse until uniform in size. UltraOmegaBurn.com 12
In small pan, heat coconut oil and honey to melt into pouring consistency. In large mixing bowl, combine all 3 cups of oats, nut/fruit mixture and flax/juice mixture, stir. Then pour oil over the top and stir well. You should be able to press it together with your hands and it sticks like dry cookie dough. Press into lightly greased baking sheet (with rim). Press well. I used an 11 inch long pan and it doesn't quite fill it. Bake at 375 for 10-15 minutes until golden. It takes about 12 for me. Score lightly with pizza cutter once removed from the oven. Once cooled completely, cut the rest of the way through. Store airtight. Yummy! Raw Chocolate Cake Crust: 3/4 cup almonds, soaked for 30 minutes if you have time 1/2 cup dried coconut 1/3 cup coconut oil, melted 1-2 tablespoons almond or peanut butter 1-2 tablespoon cacao powder Water, as needed Filling: 1 avocado Sweetener, to taste (I use coconut sugar, maple syrup, dates, or apple juice) 3-4 tablespoons cocoa or cacao powder Vanilla essence or fresh orange juice, to taste 3/4 cup soaked irish moss, and blended well with water Chocolate sauce, optional: 1/4 cup coconut oil, melted cacao powder, to taste UltraOmegaBurn.com 13
1. For crust, grind together the first 5 crust ingredients until you get a crumbly base type mixture. I did it in the Vita-mix. Add water if needed, and press into a cake tin. 2. For filling, in a powrful blender, mix the filling ingredients together until you get a super-thick chocolaty moussey-type consistency. I blended this in the Vita-Mix. 3. Decorate with coconut and fruit of your choice. The irish moss gives it a special jelly type texture, enabling you to cut the cake. For chocolate sauce, mix chocolate sauce ingredients, and drizzle over top, if desired. If you don't have irish moss, add 1-2 avocados and 1/2-1 cup soaked cashew nuts into the mix and blend on high until thick. Pour on to base, and put in refrigerator or freezer to set. Sweeten to taste. Source of recipe: I created this recipe for my husband's birthday and it was so nice I wanted to share it i with you. (Makes: Serves 10-12, Preparation time: 30-60 minutes) RAW Dark Chocolate Brownie Balls 1 cup raw sunflower seeds, soaked then sprouted for 1 day 1/4 cup raw cacao powder 3 tablespoons raw mesquite powder 3 tablespoons raw agave nectar or 5 to 6 halawi dates, pitted 1 cup raw shredded unsweetened coconut 1. In a food processor, grind the sunflower seeds to a gritty pulp. Stir in cacao and mesquite, process again. 2. Stir in dates or agave, process again until the dough clumps together and collects at one side of the food processor. UltraOmegaBurn.com 14
3. Transfer the dough to a bowl, and shape into approximately 1" diameter balls. Roll balls into the coconut and refrigerate until ready to serve. These will keep for 2 days in the fridge, when you preroll the balls. Add coconut shreds before serving. The dough can be frozen, but thaw out approximately 30 to 45 minutes prior to rolling in the coconut and serving. Variations: Substitute raw hempseeds for shredded coconut, for an alternate taste with a nice added crunch. Substitute raw Mesquite for raw Maca, for an alternate taste, but still just as tasty. Source of recipe: I created this recipe out of a need for something sweet. (Makes: 6 to 12 brownie balls, Preparation time: 15 to 20 minutes, Cooking time: none!) Super Banana Sundae 4 large very ripe bananas, sliced 1/2 cup dates 1/4 cup carob powder 1 cup pineapple, chopped 1/2 cup blueberries 1. Place banana slices into a sealable freezer bag (a splash lemon will prevent browning) and let freeze all day or overnight. 2. When ready to continue, place dates in a bowl of water to soften. Place bananas into food processor and blend. They will become the texture and consistency of ice cream. UltraOmegaBurn.com 15
3. Place into a sealable container and toss in the freezer to keep cool. Remove dates from water and place in processor with carob and enough water (coconut water works well too) to blend. 4. Keep blending and adding liquid until the consistency is syrupy. Remove banana "ice cream" and scoop into serving dishes. Top with pineapple and berries, and drizzle with carob date syrup and enjoy! (Serves: 2-4, Preparation time: 30 (excluding freezing)) Raw Cashew Banana Berry Pudding 1/2 to 1 cup raw unsalted cashews 8 dates, pitted 6 to 8 strawberries 1 banana Berries, to serve 1. Soak cashews and dates in hot water for at least 20 minutes. You can soak them longer but they will do fine in 20 minutes if you don't have a lot of time. 2. Drain water. Blend all ingredients in a blender until thick and creamy. 3. Serve with fresh berries on top. Source of recipe: I made this up. (Makes: 2 servings, Preparation time: 20 minutes, Cooking time: 0 minutes) UltraOmegaBurn.com 16
Raw Choco Chip cookies Dough: 1 cup cashew flour (grind raw cashews in coffee grinder) 1/2 cup whole oat groats (grind in coffee grinder) 2 tablespoons agave nectar 2-3 tablespoons coconut oil Coco chunks: 1/2 cup or more of vegan cocoa/carob chips (optional) What I do though: 1/4 cup coconut oil melted 4 tablespoons cocao powder 1-2 tablespoons of agave (depends on preference for sweetness) Mix the chocolate chips mix together and freeze in a pan. Do it quickly to avoid the coconut oil getting hard again. When you take it out after about 15 minutes (depending on thickness), break into tiny chunks. Mix all of the dough ingredients together. (Use your hands, it's easiest). Now fold in the chocolate chip chunks. Form into cookie shapes and place in dehydrator for 15-20 minutes to get warm and hold shape. OR you can put in the refrigerator and eat them cold. Be sure to store these in the fridge though. Source of recipe: I just came up with this, may need tweaking, but I think it is perfect! (Makes: 4 servings, Preparation time: 20 minutes, Cooking time: 15 minutes) UltraOmegaBurn.com 17
Lemon and Lime Pie Crust 1 cup sunflower seeds 1/3 cup raisins, soaked for 10 minutes or so 1 tsp of vegan liquid sweetener of choice Filling 3 bananas, chopped 1/2 avocado Juice of 1 1/2 lemon and 1 lime Make the crust by processing the sunflower seeds, raisins and vegan liquid sweetener in a food processor, add a little water if it needs help to bind together. Line a pie dish and press the mixture into the base. Place the juice and bananas and avocado into a blender and blend until smooth, pour into the pie dish and put the whole thing into the freezer until it has set, taking care not to freeze as waiting for it to defrost and eat is difficult! Enjoy. Raw Pear Tart 2 ripe pears 1 cup ground pecans 2 tablespoons wheat germ 1 tablespoon ground flax Pinch of salt 4-5 dates (or 1 tablespoon agave) Fruit, for garnish UltraOmegaBurn.com 18
1. Mash up the pears (or use a food processor. 2. Next, take all of the rest of the ingredients and process until pasty. 3. Spread this paste with your fingers or spoon into a bowl, pan, or serving dishes. 4. Now, pour the pears into paste and top with fruit. It is so good and the pears need no sweetener! (Makes: 2-4 serving, Preparation time: 10 minutes) Easy Almond Chocolate 1 tablespoon raw coconut oil 1 tablespoon raw almond butter 1 tablespoon raw cocoa butter (make sure it's food grade, not for skin) 1 tablespoon raw cacao powder 2 tablespoons raw agave syrup Pinch of Himalayan crystal salt Small handful of chopped almonds and cacao nibs 1) Melt coconut oil and cocoa butter together. I do this by placing them in a small metal bowl and suspending over another bowl filled with warm water. When melted, add the almond butter and agave syrup and stir. Add the salt, cacao powder and chopped nuts/cacao nibs. 2) Pour the mixture into a couple of small chocolate molds or simply a small plastic container lined with non-stick paper. You can make individual blob shapes or one bar. Pop in the freezer for 10 minutes. Then peel the chocolate from the paper and enjoy the chocolate goodness. Source of recipe: inspired by commercial raw chocolate UltraOmegaBurn.com 19
Dreamy Cashew Mango Cream 1 cup raw cashews 1 lb. frozen mango chunks Water 2 tablespoons agave nectar or other sweetener 1/4 cup orange juice concentrate 1 teaspoon vanilla 1/2 teaspoon cinnamon Pinch of salt 1. Put cashews in Vita-Mix blender or food processor and pour in enough water to cover the nuts. 2. Blend. 3. While blending add agave nectar, orange juice concentrate, vanilla, salt, and cinnamon. 4. Add frozen mango a few chunks at a time. Wait for it to be blended and then add a few more. Continue adding mango until desired thickness is achieved. It should look like a mousse. If the blades won't turn, add a little more water. If the cashew cream isn't thick enough, add more cashews and continue blending. The amounts given in the recipe are all estimates. Use more or less of whatever you want to get the taste and consistency that makes you smile and say "yum". This is great layered with slices of your favorite fruit and sprinkled with raw wheat germ and coconut flakes. UltraOmegaBurn.com 20
Mango Cobbler -- Raw style! 2 fresh mangoes 1/2 cup dates 1/3 cup raw pecans 2 tablespoons shredded coconut (use an unsweetened dry one) 1) Prepare the mangoes by cutting them both into a nice, medium sized dice. Place into a small bowl. 2) To make the topping, place the dates, pecans, and coconut in the food processor and "pulse" until everything is finely chopped. You want it to have some texture and not be a "mush." 3) Once topping is ready, place it on top of your mangoes. You can dig in OR, if you want it "warm", place it in your dehydrator. Dehydrate for a couple hours and you'll have a nice, warm cobbler treat to eat. Raw Ice Cream Sandwiches: Two Ways Ice Cream: 2 cups almond milk (1 cup almonds to 1 1/2 cups water) 1/2 cup hemp seeds 6 soaked medjool dates 1 tablespoon coconut oil 1 teaspoon vanilla pinch salt UltraOmegaBurn.com 21
Oreo (Chocolate) Cookie: 1/2 cup almond flour 1/2 cup unsweetened shredded coconut, ground fine 1/4 cup raw cacao powder 1/4 cup agave/or other syrup sweetener 2 teaspoons mesquite powder pinch salt 1 tablespoon coconut oil Chocolate Chip Cookie: 3/4 cup almond flour 1/2 cup unsweetened shredded coconut, ground fine 1/4 cup agave/or other syrup sweetener 1 tablespoon mesquite powder pinch salt 2 tablespoons cacao nibs 1. Combine almond milk, hemp seeds and dates in a blender. Blend until uniformly smooth. Drain mixture through a sieve to strain out any date/hemp clumps. Return mixture to blender, and add add coconut oil, vanilla and salt. Blend until combined. Make ice cream according to ice cream maker instructions. 2. Assemble ingredients for chocolate/oreo cookies (except coconut oil) in a medium bowl. Roll with a rolling pin until 1/4" thick. Cut four 4" circles out of it, put on dehydrator tray and dehydrate at 115 degrees F for 6 hours or until firm-ish. 3. With the leftover dough, add 1 tablespoon coconut oil, knead together, and form into flat shapes. Put shapes in freezer until firm (a few minutes). Spoon half of the ice cream into a bowl, chop the freezer dough into pieces and crumble into ice cream. Stir until combined. UltraOmegaBurn.com 22
4. Assemble ingredients for chocolate chip cookies in a medium bowl (except cacao nibs). Roll with a rolling pin until 1/4" thick. Cut six 4" circles out of it, put on dehydrator tray and dehydrate at 115 degrees F for 6 hours or until firm-ish. 5. You may have leftover dough, so if that is the case you could possibly get away with making a few extra (7-8). Spoon the other half of the ice cream into a bowl; add cacao nibs. Stir until combined. Once cookies are dehydrated, spoon appropriate ice cream mixture onto cookie (the ice cream should be really smooth and malleable, perfect just out of the ice cream maker) top with another cookie, smooth sides with a knife. Freeze until firm. (Makes: 4 sandwiches, Preparation time: 30 minutes, Cooking time: 5-6 hours) Vanilla Coconut Ice Cream Ice Cream 1 to 2 coconuts 2 tablespoons agave syrup or yacon, or to taste 1 vanilla bean Chocolate Sauce 2 tablespoons cocao 2 tablespoons yacon or agave syrup, or to taste 1. Coconuts: Open 1 to 2 coconuts (depending on size) and pour coconut milk into a blender. Remove the meat and add to blender; blend until super smooth. Strain if needed (I do). If your milk is purplish, throw it away! It's bad! If you are desperate to try this and do not have coconuts, get a can of organic coconut milk (not raw). 2. Transfer 2 cups of blended coconut into the bowl of a food processor. (I use a food processor for the rest because it's easier to scrape etc.) UltraOmegaBurn.com 23
3. Add agave syrup and vanilla bean (I also throw in the husk after it's been scraped); process until smooth. Taste along the way, this will only take a minute or two to blend. 4. Pour in large glass bowl (anything may do) and place in freezer. Stir well every 30 minutes or so. And that is it! 5. Chocolate Sauce: In a bowl, combine cocao and yacon; mix well (it takes a minute or two to get them to blend). Drizzle away! (Makes: about 1 pint, Preparation time: 10 to 15 minutes, Cooking time: n/a) UltraOmegaBurn.com 24