LEMON PUDDING JOCELYN 1 C soaked raw cashews 1 C filtered water 6 T freshly squeezed lemon juice 1 T + 1 tsp unsweetened shredded dried coconut 2 T raw agave nectar 1. Combine cashews, water, lemon juice, 3 T coconut and agave in a blender; process until smooth and creamy 2. Top with remaining tsp. coconut 3. Enjoy raw almond, dried dates, bananas, avocados, little water, carob power, coconut butter or (oil) CHOCOLATE TART LUTHUR layer 1 blend: 2cups:almonds,2cups: dates, little water, with 2teaspoon of carob power. layer2 blend: 3cups:dates, 3 avocados, little coconut butter or (oil) 3bananas and 4tbs of carob powder GALLO PINTO YAZMIN & RICHARD GINGER STRAWBERRY LEMONADE (BY JERALD) 1. Tomatoes Hot sauce Peppers (Red & Green) Onions Lemon Cilantro Olive oil Salt Pepper 1. Cut all ingredients into small pieces, 2. add hot sauce, lemon, olive oil, salt and pepper to taste. 3 C water 3/4 slice of ginger, peeled and chopped 2 strawberries 1/4 C Agave Blend until smooth 109
WHEAT-BERRY SALAD ELAINE WALDORF SALAD JASCINPH 1 C wheat berries, soaked and drained 1 C raisins 1/4 C sweetened cranberries (cane juice) 1 red apple, diced 1/4 C orange juice 1/2 lemon 1/2 medium zucchini 1/4 C red onions 1/2 C celery 1/4 C squash Salt & pepper to taste 1. Soak wheat berries overnight 2. Strain 3. Soak raisins and cranberries for an hour 4. Dice, then toss apple with orange juice and juice of lemon 5. Dice zucchini, squash and red onions 6. Combine all ingredients 7. Top with slivered almonds 1 C red seedless grapes, halved 2 apples, cubed 1/2 C walnuts 1 C Pine nut mayonnaise 1/2 C celery 1/2 C raisins Bed of lettuce Plain Pine Nut Mayonnaise: 1/2 cup raw pine nuts, soaked, then rinsed 1/4 cup water 2 Tbsp. olive oil 1 1/2 Tbsp. lemon juice pinch Himalayan Crystal Salt ALMOND BUTTER BALLS DERICK SPROUTED GREEN SALAD GWEN 1/2 C almond butter 1 C rolled oats 1/4 C chopped walnuts 1/4 C raw honey 1/4 C agave syrup Lettuce Lentil sprouts Sunflower sprouts Pea sprouts Raw Honey Orange Dressing 1. Combine all ingredients 2. Form into balls 3. Roll in additional chopped nuts 4. Refrigerate until firm Fresh Orange juice Raw Honey Sea salt to taste Toss all salad ingredients Top with dressing 110
SPINACH SALAD RUSS TOMATO MUSHROOM BASIL SALAD RUSS Spinach, cut in shreds 1/3 pepper (red, orange, yellow) 1/3 sweet Onions 1 clove Garlic 1 lime Soy or Braggs liquid aminos Olive oil 1. Cut spinach into thin ribbons 2. Squeeze lime on the spinach 3. Chop or slice onions thin 4. Add garlic 5. Toss with soy or braggs 6. Drizzle a little olive oil 7. Toss... and enjoy! 2 Roma Tomatoes 3 Mushrooms 1 T Olive Oil Basil, to taste 1/2 clove Garlic Soy Sauce 1. Cube tomatoes 2. Chop mushrooms 3. Crush garlic 4. Add olive oil, basil and soy sauce 5. Mix and enjoy HUMMUS COFFEE ICE CREAM KATHY Garbanzo Beans Tahini Lemon Cumin Paprika Salt 2 C cashews, soaked for a few hours 1 C agave 2 T coffee granules, ground into a powder 1 C walnut pieces 1 T vanilla flavor 2 C water Blend until smooth, then place blender in the refrigerator overnight 1. Blend all ingredients until smooth Pour mixture into an ice cream maker and freeze according to the manufacturer s instructions Pack down into a container and freeze overnight 111
TABOULI SALAD BEN BLACKBERRY PIE Bulgur Wheat Parsley Tomato Oregano Italian Seasoning Turmeric Curry Powder Lemon Juice Herbal spices 1. Mix all ingredients 2. Refrigerate for at least an hour 1 1/2 Cups Blackberries 1/2 C medjool dates 1/8 C agave 1/2 banana Crust Pecans, crushed Bananas, cut into 1/4 circles 1. Crush pecans, put in bottom of pie plate 2. Cut bananas, put at bottom of pie plate 3. Put banana circles to line edge of pie plate 4. Blend all ingredients in food processor 5. Pour over bananas in pie plate SWEET POTATO PANCAKES SPINACH Sweet potatoes, shredded 1/2 onioin, shredded Ground flax Lemon juice Paprika Pepper Oil salt 1. Mix shredded potatoes and shredded onions together 2. Pull out a portion of the potato onion mixture and blend in processor until very smooth 3. Add blended mixture and seasoning to potatoes; mix carefully 4. Form into patties 5. Dehydrate for 12 hours Spinach, cut in ribbons Lime juice 1 red pepper 1 Onion, sliced thinly 1 clove Garlic. crished 1/8 C Braggs liquid aminos Olive oil 1. Cut spinach into thin ribbons 2. Squeeze lime on the spinach 3. Chop or slice onions thin 4. Add garlic 5. Toss with soy or braggs 6. Drizzle a little olive oil 7. Toss... and enjoy! 112
STRAWBERRY CREAM PIE (BY ) RAW APPLESAUCE 1 C fresh strawberries 1/2 C coconut oil 1/2 C raw cashews 1 vanilla bean (or 1 T vanilla extract) 1/2 C raw agave nectar 1 dash Celtic Sea Salt Crust 1 1/2 C Pecans 8 Dates Garnish Top with 3 or 4 strawberries 1. Grind nuts and dates in food processor until you can press it together 2. Press crust into pie plate 3. Blend filling ingredients in blender (or food processor) (blender = creamier) 4. Pour into crust and decorate with strawberries 5. Refrigerate for 3 hours 4 apples, cored and chopped 1 kiwifruit, peeled and choppe juice of half to one lemon 1 tbsp coconut oil 1/8 C agave Cinnamon Apple Pie Spice 1. Place all ingredients in a blender or food processor 2. Blend until desired consistency CURRIED SUNBURGER BURBER OMEJAH & CHRYSTEL BROCCOLI CARROT SUNRISE OMEJAH & CHRYSTEL 1. Sprouted sunflower seeds 2. Mushrooms 3. Carrots 4. Beet greens 5. Garlic 6. Sea salt 7. Curry 8. Cayenne pepper 9. Red bell pepper 10. Olive oil 11. Carrots 12. scallions 1. Mix all ingredients in processor 2. Lightly dehydrate Broccoli Carrot Basil Sesame seeds Spring water Lime apple cider vinegar 1. Process all ingredients 2. Enjoy! 113
CURRY MOCK TUNA SUNSET SPINACH Raw Almonds Sweet pepper Curry powder Basil Thyme Raisins Scotch bonnet 1 spinach 1 plantain ripe 1 ripe avocado 1/2 onion 1 tomato Sweet pepper Sea salt Lemon Coconut oil HUMMUS MOCK POTATO SALAD 1 1/4 C sprouted garbanzos 2 T Tahini 1 small lemon (Juice & pulp) 1 clove garlic 1/2 t. cumin 1/4 t. paprika 1/4 t. turmeric 1/4 t. salt Cauliflower Raw cashews Mustard Sea salt Raw honey Water Celery 1. Chop cauliflower, celery and onion 2. Place nuts & water in blender 3. Blend till creamy 4. Add to vegetables 5. Mix in remaining ingredients 114
KEY LIME PIE ESTHER & DESHEA PIE CRUST ESTHER & DESHEA Filling 7 key limes juiced & zest 1 large avocado 1/2 C cashews 1 C agave Pinch of Celtic sea salt 1 1/2 C pecans 8 dates, soaked 1. Blend all ingredients until smoot 2. pour into pie crust 1. In food processor, blend pecans and dates 2. Press into pie dish 115