http://www.rawfoodhomerecipes.com/chili-marinated-fruit-kebabs/

Chili Marinated Fruit KebabsThese colorful, chili marinated fruit kebabs are by Chef Tina Jo. They are full of piquant, yet sweet flavor. They make the perfect appetizer or side dish for any cookout or summer party.

Ingredients:• 2 cups tangerines, peeled and halved• 1 1/2 cups strawberries, halved lengthwise• 1 cup blackberries• 1 cup raspberries• 1 1/2 cups grapes• 2 cups pineapple, 1 inch cubes• 20 bamboo skewers, 10-inches makes 10 servings

CHILI MARINATE

• 1 cup water• 1 tsp Himalayan pink salt• 1 tbsp coconut sugar• 1 tsp chili pepper• 1/2 tsp paprika• 1/2 tsp ground cumin• 1 tsp coriander powder

Directions:

To prepare chili marinate, add all marinate ingredients into a blender and blend until well combined, set aside. Place prepared fruit in self-sealing bag or large airtight glass bowl. Pour in Chili Marinate. Seal; turn to coat all the fruit evenly. Marinate in refrigerator 2 to 4 hours, turning fruit in marinate occasionally. Drain fruit from the marinate, reserving syrup. Thread fruit pieces on skewers. Be consistent in your fruit design throughout all the skewers. This makes for a beautiful as well as delicious dish. Drizzle kebabs with remaining chili marinate or serve marinate in a separate side dish.

You may also like http://www.rawfoodhomerecipes.com/cashew-yogurt/

Cashew Yogurtrecipe for those who would rather not live without yoghurt by Chef Tina Jo

Ingredients:• 2 cups cashews (soaked overnight)• 1¼ cups purified water• ½ cup mixed berries

Directions:

Start by soaking your nuts the night before you plan on preparing your yogurt. Simply put the nuts in a mason jar, fill with water and place in the refrigerator overnight. In the morning, remove the nuts from the refrigerator and drain. Place the nuts, along with the purified water, into a high powered blender (add more water as needed) and blend until it makes a nice and smooth mixture. Empty the contents of the blender into a milking bag. Began squeezing the liquid from the bag into a bowl. Stop once the milking bag is dry and all the liquid is removed. (You can use the nut pulp that remains in the bag for other goodies, like cookies!) Place the drained liquid in the bowl into a glass jar and cover with a mesh cloth. Place your jar in a warm dry place for 8 to 12 hours in order to let it ferment. After it has fermented, spoon it into a bowl. Now top with the berry mix or your very own favorite ingredients or fruit and enjoy! With this recipe, no yogurt (or kefir) culture was added, but if you prefer to add one, go right ahead!

You may also like http://www.rawfoodhomerecipes.com/lemon-thyme-cookies/

Lemon Thyme Cookiesrecipe by Susan Powers

Ingredients:COOKIE DOUGH

• 3 cups cashews• 1 lemon, juice and zest from (about 1/4 cup)• 1/4 cup agave nectar• 1/4 cup coconut oil, melted• 1 1/2 tsp thyme

LEMON THYME GLAZE

• 1/3 cup coconut butter• 4 tbsp agave nectar• 4 tbsp lemon juice• lemon, zest from• sprinkle of thyme

Directions:

Make cashew flour by processing cashews into fine powder. I used my high-speed blender with the dry container. (tip: blend in small batches to prevent making cashew butter). Whisk together lemon juice, lemon zest, agave, coconut oil and thyme. Stir wet and dry ingredients together. Drop by tablespoon onto parchment paper or cookie sheet. Smooth into round with finger tip. Refrigerate until set. For the glaze, Whisk all ingredients together. Top cookies with glaze and return to refrigerator to set. These should be kept refrigerated. Makes 2 dozen.

You may also like -http://www.rawfoodhomerecipes.com/raw-vegan-gluten-free-no-bake-apricot-coconut-oatmeal-cookies/

Raw Vegan Gluten Free No Bake Apricot Coconut Oatmeal Cookiesrecipe by the Blender Girl

Ingredients:• 2 cups organic oat groats or rolled oats• 2 cups dried apricots• 1 cup unsweetened shredded coconut• 1/2 cup firmly packed grated fresh apple (about 2 medium apples)• 1/2 cup pitted dates roughly chopped• 4 tbsp organic raw unrefined coconut oil• 2 tbsp raw agave nectar• 1 tsp alcohol free vanilla extract• 1 tsp freshly grated lemon zest• a pinch of Celtic sea salt

Directions:

Place all of the ingredients in your food processor and pulse a few times until well combined. Transfer this mixture to a large bowl and work with your hands until a thick clustered “dough” forms that hold together into balls. Tweak the flavours to taste. You might want more agave or lemon zest. Form this dough into medium sized cookies and place on mesh dehydrator sheets.

You may also like -

http://www.rawfoodhomerecipes.com/moutarde-maison-home-made-mustard/

Moutarde Maison (Home Made Mustard)recipe for 2 cups by Crudessence

Ingredients:• 1/3 cup of mustard seeds – soaked 30 minutes• 1/2 cup of apple cider vinegar• 3 tbsp of olive oil• 1 tsp of agave nectar • 1/2 tsp of turmeric• 1/2 tsp of sea salt• 2 tsp of ground coriander

Directions:Filter the mustard seeds from the water as much as you can. Put the seeds in a blender with the other ingredients, blend until even. You can keep this mustard 6 months in the fridge, and personalize it by adding your favorite herbs, fruits or spices.

You may also like -

http://www.rawfoodhomerecipes.com/craquelin-sesame/

Craquelin Sésamecracker recipe by Crudessence

Ingredients:(For a 9-tray dehydrator)

• 350 g of sesame seeds, soaked 8h• 180 g of sunflower seeds, soaked 8h• 180 g of dehydrated sprouted buckwheat seeds• 550 g of flax seeds, finely ground• 150 g of sesame seeds, finely ground• 150 g of mashed onions• 800 ml of water• 2 cloves of garlic, mashed• 1 tbsp + 1 tsp sea salt• 1/3 cup of psyllium

Method:

Rinse seeds well after soaking before use. In a bowl, mix all the dried ingredients together. Then add the other ingredients then add the water. Mix until an even dough. Put 2 cups of this mix on a Teflex sheet and evenly spread with a spatula. Cut the sheets into 42 crackers (7 width x 6 height) with a pizza cutter or something similar. Put in the dehydrator, 41°C (105° F), for overnight. As soon as possible, turn the crackers over and put them on a grid. Leave in the dehydrator until the crackers become crunchy (about another 8 hours).

You may also like -

http://www.rawfoodhomerecipes.com/banana-nut-bread-with-kream-cheese/

Banana Nut Bread with Kream Cheeserecipe from Angela Stokes

Ingredients:BREAD

• 2 cups vegetable juice pulp (preferably at least half carrot)• 8 tbsp MILA (whole chia seeds don’t cut it; must be ground)• 3/4 cup chopped walnuts• 3/4 cup raisins• 5 bananas

CHEESE TOPPING

• Flesh of three avocadoes• 9 dates• juice of 1 or 2 lemons• big handful of dulse seaweed

Directions:For the “bread,” mix together the veggie juice pulp and bananas in a food processor. Add in the MILA and let the food processor run until the seeds are completely mixed in. Transfer the mixture to a bowl with the walnuts and raisins and mix them in thoroughly by hand. Shape into a loaf. For the cheese, simply blend ingredients and spread it on the bread.

You may also like -http://www.rawfoodhomerecipes.com/creamy-coconut-tomato-basil-soup/

Creamy Coconut Tomato Basil Souprecipe by Chef Tina Jo

Ingredients:• 1 green onion, chopped• 1 clove of garlic, peeled and chopped• 1 carrot, peeled and coarsely grated• 1/4 cup of fresh basil, leaves picked, stalks chopped• 1 cup of fresh coconut meat• 2 tablespoons coconut nectar• 12 super-ripe tomatoes• 1 tsp Himalayan pink salt• 1 tsp red wine vinegar• 1 tsp extra virgin olive oil• 1 tsp red wine vinegar• 1/2 tsp freshly ground black pepper or to taste

COCONUT CREAM• 1 cup coconut meat• 2 tbsp coconut nectar• pinch salt• 2-1 tbsp water

Directions:

For the coconut cream, add coconut meat, water, coconut nectar and the pinch of salt. Blend until smooth. Place in air tight container and rest in refrigerator for 1-2 hours before serving. This allows cream to firm. For the actual soup, add all ingredients into a high powdered blender and process until smooth, creamy and warm. Place in bowl add coconut cream dollop with fresh basil leaves and serve.

You may also like http://www.rawfoodhomerecipes.com/tahini-dressing/

Tahini Dressingrecipe and picture by Jiva Healing

Ingredients:• 4 large tbsp tahini

• juice of 1/2 a lemon• 1 clove garlic• 2 tbsp olive oil• 3-4 tbsp water

Directions:

In a blender or food processor, blend together. You can make the dressing thicker by adding more tahini and oil and if you want a lighter dressing, then just add a little more water or lemon juice. There are many variations on this dressing. You can substitute fresh orange juice for lemon juice and ginger for garlic. You can also try using different nut or seed butters. A dash of honey is also nice if you are going to be using it on veggies that might be slightly bitter.

You may also like -http://www.rawfoodhomerecipes.com/middle-eastern-raw-sesame-seed-tahini-dip/

Middle Eastern Raw Sesame Seed Tahini Diprecipe from Michelle of Raw Food Health Watch

Ingredients:• 250g tahini

• 2 tbsp balsamic vinegar• 1/3 cup water• 1 lemon, squeezed• 4 cloves garlic, crushed• 150g plain soya yogurt (or extra 1/2 cup of water)• 1/2 tsp sea salt• 1/2 tsp ground pepper• 1/2 tsp cumin powder• hot Tabasco sauce (few drops)• olive oil (a drizzle)• parsley stems (garnish)

Directions:

In a medium bowl, combine tahini, water (gradually), vinegar, and lemon juice. Stir in slowly until texture is smooth. Add crushed garlic cloves and stir in well. Leave for 10 minutes until flavor seeps in. Stir in pepper, cumin powder, and salt. Add soya yogurt, and stir (soya yogurt in this recipe is optional – it can be substituted with an extra 1/2 cup of water. Carefully add a few drops of hot Tabasco sauce (regular chilli sauce will also do). Stir well until red color is blended. Drizzle with olive oil, and add some parsley stems to garnish. Serve chilled.

You may also like -http://www.rawfoodhomerecipes.com/sesame-dip/

Sesame Diprecipe by Tonya Cole Lightfoot

Ingredients:• 1/2 cup sesame seeds• 1/2 cup pine nuts• 1/2 cup cashews, soaked• 1/4 cup olive oil• 1 tbs nama shoyu• 2 tbs miso• 1 lemon, squeezed• 1/2 tsp sea salt• 2-3 garlic cloves• filtered water• (optional) 1/4 cup nama shoyu and a 1/4 cup apple cider vinegar

for a tasty dressing.

Directions:

Start with a dry small Vita-Mix pitcher and blend the sesame seeds to a powder (you can use 1/4 cup tahini). Add the remaining ingredients and

blend well adding filtered water slowly until you get a desired creamy texture. Serve with Crudités.

You may also like -http://www.rawfoodhomerecipes.com/raw-chocolate-cheesecake-mousse/

Raw Chocolate Cheesecake Mousserecipe found on the blog of Natural Zing

Ingredients:• 1/2 cup filtered water• 1/2 cup cashews• 1 tbsp pine nuts• 4 tbsp cacao powder• 1/2 cup coconut oil• 1/2 cup coconut nectar• dash of pink salt

Directions:

Blend all ingredients in a high speed blender. Refrigerate or freeze; cut into tiny squares. Top with coconut nectar to taste.

You may also like -http://www.rawfoodhomerecipes.com/maple-pecan-ice-cream/

Maple Pecan Ice Creamrecipe by Raw Food Living

Ingredients:

• 3 ripe bananas• 1/2 cup raw almond butter• 1/2 cup raw tahini (sesame butter)• 3/4 cup dark agave nectar• 1/4 cup raw honey• 1 tsp vanilla extract• 1 tbsp ground cinammon• 1 cup pecans, chopped (optional)

Directions:

Combine all ingredients except the pecans in a food processor. Process until creamy. Stir in pecans. Freeze in an air tight container for 6 hours or overnight.

You may also like -http://www.rawfoodhomerecipes.com/choc-oat-porridge/

Choc Oat Porridgerecipe by Raw Food Lifestyles

Ingredients:• 1 cup raw sprouted oats (soaked 4 hours)• 2 cups water• 1 tbsp tahini• 1 tbsp raw cacao powder• 1/2 tsp honey/agave

Directions:Pour into a high powered blender, blend till fine, serve with a dash of vanilla powder and enjoy!

You may also like http://www.rawfoodhomerecipes.com/raw-vegan-ranch-dressing/

Raw Vegan Ranch Dressing

recipe from Joy Houston of The Delicious Revolution

Ingredients:• 1/2 cup cashews soaked 2 to 4 hours, drained and rinsed• 1-2 tbsp lemon juice• 1/2 to 3/4 cup fresh almond milk (to desired consistency)• 1/2 tsp Himalayan sea salt• 1/4 to 1/2 tsp onion powder• 1/4 to 1/2 tsp garlic powder• 1 tsp dried parsley• 1 tsp fresh or dried chives

Directions:

This raw food recipe for ranch has fooled even the biggest Hidden Valley Ranch fans! Start by adding the cashews, lemon, and almond milk, salt, and 1/4 teaspoon of both the onion and garlic powder to the Vita-Mix. Blend until creamy. Taste and adjust seasonings keeping in mind that you will add the dried parsley and chives by hand once the dressing is out of the blender. Once you have it seasoned to your liking, pour the mixture into a mixing bowl then add the chives and parsley. To save time, you can omit the cashews, lemon juice, salt and garlic and use 3 to 5 tablespoons of nut cheese.

You may also like -http://www.rawfoodhomerecipes.com/cheezy-spinach-almond-soup/

Cheezy Spinach Almond Souprecipe by Sunny Raw Kitchen

Ingredients:• 2 cups packed spinach• 1 1/4 cups roughly chopped tomatoes• 1/2 cup almonds, soaked for 8 hours or overnight• 1/4 avocado• 1 garlic clove• 1 tbsp nutritional yeast• 1/4 cup tightly packed fresh parsley• 1/4 cup tightly packed fresh dill• 1 tsp light miso or 1/2 tsp salt (or more, to taste)• water, until desired consistency is reached

Directions:

Blend all ingredients in high-speed blender until smooth. If you wish a warm soup, use hot water or heat it up gently on the stove while stirring constantly.

You may also like -http://www.rawfoodhomerecipes.com/tomato-gazpacho/

Tomato Gazpachorecipe by Lucas of Yoga Body Naturals

Ingredients:• 3 ripe tomatoes, chopped• 1/2 cucumber, peeled and chopped• 1/2 red bell pepper, chopped• 1 tbsp apple cider vinegar• 3 tbsp olive oil beetroot (for color)• garlic and onion (optional)• sea salt• water (if needed)

Directions:

Blend all your ingredients together, serve with fresh lemon and enjoy!

You may also like

http://www.rawfoodhomerecipes.com/almond-hummus/

Almond HummusIn raw food cuisine hummus is generally made with sprouted chickpeas, but I tried that and thought is tasted rather yucky, so I make my hummus-like dips with nuts or zucchini as a base. Here’s a great alternative by Karen Knowlerwith almonds that will keep in the fridge for about 5 days if covered.

Ingredients:• 2 cups soaked almonds• 1/2 cup raw tahini• 1 large garlic clove, minced• 2 large lemons, juice of• 1/4 to 1/2 teaspoons Celtic sea salt (to taste)• 1 tbsp fresh, chopped parsley• 1 tsp basil

Directions:

Break down the almonds using your homogenizing juicer with the blank plate, or, even better a high-powered food processor such as the Cuisinart. If you have neither, with sufficient time and patience you could use a hand blender, but take care with it as this is hard work. Put the broken down almonds into a food processor along with all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary. Process until you have it the way you like it. Some people

like chunky bits of nut to remain, while others like it smooth – or you could take half out while chunky and process the rest to smoothness – they actually do taste a little different! Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Also good, of course, as a dip.

You may also like -http://www.rawfoodhomerecipes.com/sprouted-hummus/

Sprouted HummusRecipe by Pure Mama

Ingredients:• 1.5 cups chick peas (garbanzo beans), sprouted• 2 lemons, juiced• 1 cup filtered or spring water• 1 tsp sea salt• 1 tsp cumin• 1 tsp nama shoyu• 3 cloves garlic, crushed or to taste• 5 tbsp tahini• 1 dash of paprika {optional}

Directions:

Soak the beans for 24 hours. Drain, and let sit for 2 days, until the bean sprouts are about 1/4-1/2 inch long. Rinse the beans once or twice a day.

Bring 4 cups of water to a boil. Remove water from heat and let sit for 1 minute. Place sprouted chickpeas in the hot water for one minute; drain. This step is important!

Place the sprouted beans into large food processor. Add the tahini, sea salt, cumin, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

Ok, folks, now I have to admit: I am not a sprouted humus fan. The texture just doesn’t do it for me! Instead, I make zucchini hummus (which is yummy, but not really what I define as the ultimate hummus) or my own miso hummus, which, sorry, is cooked! Yes, I eat cooked food sometimes, especially when it tastes THIS good! Search under “hummus” on this blog for both recipes.)

You may also like -http://www.rawfoodhomerecipes.com/zucchini-hummus/

Zucchini HummusSorry, I have had this recipe for some time and can’t remember where I originally found it; I think it might have been from a book…. not mine, originally, in any case. If you are a hummus fan and really want to avoid cooked or sprouted chickpeas/ garbanzo beans, give this one a go!

Ingredients:• 1 large zucchini• 1/2 cup raw tahini• 2 tbsp cold pressed virgin olive oil• 2 tbsp fresh lemon juice• 1 tsp sea salt• 1 tsp cumin• 1 large garlic clove• a sprinkle of paprika

Directions:Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl or store Zucchini Hummus in a plastic container (I re-use a plastic store bought large hummus container) and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, olives, or pine nuts.

You may also like -

http://www.rawfoodhomerecipes.com/tricolor-quinoa-pilaf/

Tricolor Quinoa Pilafrecipe from Natural Zing

Ingredients:• 1 cup sprouted (soaked) tricolor quinoa• 2 tbsp each: carrot, celery, red bell pepper, finely diced• 1/4 cup olive oil• 1/2 t sea salt• mixed spices, usually Italian, like basil (optional)

Directions:

Mix in bowl and serve. Serve over mixed greens for a great salad option. You may also add your own dressing instead of olive oil.

You may also like -http://www.rawfoodhomerecipes.com/macadamia-monster-mash/

Macadamia Monster Mashrecipe from Jónsi and Alex

Ingredients:• 1 cup macadamia nuts• 1 clove garlic• juice of 1/3 to 1/2 lemon• handful of Italian parsley• water to thin• sea salt to taste

Directions:

Blend until smooth. Great to use as a filling in de-brained tomatoes, seeded red peppers, etc., or on top of purple cabbage.

You may also like

http://www.rawfoodhomerecipes.com/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/

Fennel & Cherry Tomato Balsamic Crust Tart with Macadamia CheeseDid I miss posting a Thanksgiving recipe for the Canadians? Well, if so, this would be equally good for Christmas, so I’ll post this lovely recipe in the “holiday” category. I’m definitely on time for the Americans, though, right? Here in Japan, I’ve actually yet to celebrate a Thanksgiving. There are so many other local traditions and festivals to enjoy wherein eating is central! ;) This recipe is from one of my favourite chefs, Russell James. And no, it’s not fast and easy. Holiday food deserves the time and effort, no?

Ingredients:BALSAMIC CASHEW CRUST

• 2 cups cashews• 1/2 cup pine nuts• 1 clove crushed garlic• 1/2 tsp salt• 3 tbsp water• 1 tbsp olive oil• 1 tbsp balsamic vinegar• 2 tbsp flax meal• 1 tbsp nutritional yeast• 2 tsp Italian seasoning

TANTALIZING CHERRY TOMATOES

• 3 cups cherry tomatoes on the vine• 3 tbsp olive oil• 2 tbsp basil• 1/2 tsp salt

MOUTHWATERING MACADAMIA CHEESE

• 1 cup macadamia nuts• 1 tbsp lemon juice• 1 tbsp nutritional yeast• 2 tbsp onion• 1/2 tsp salt

FABULOUSLY FLAVOURFUL FENNEL

• 1 cup fennel• 3 tbsp olive oil• 1 tbsp nama shoyu• 2 tbsp agave nectar

Directions:

For the crust, grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts. Press into plastic film lined individual tart tins so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this. Place bases onto

a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart tins so you can continue to dehydrate them for a further 6 hours. Slice the tomatoes and marinate in the olive oil and salt for at least an hour, or overnight. Transfer to a non-stick dehydrator sheet and dehydrate at 115 degrees F for 1 hour. Process all ingredients for the cheese in a food processor until fluffy. For the fennel, thinly slice fennel on a mandolin and marinate in remaining ingredients for at least an hour, or overnight. Transfer to Paraflexx sheet and dehydrate for 1 hour. To assemble the tart, arrange a layer of the fabulously flavourful fennel in the bottom of the tart case, followed by the tantalizing cherry tomatoes. Top this with crumbles of mouthwatering macadamia cheese.

You may also like -http://www.rawfoodhomerecipes.com/tomato-salad/

Tomato Saladrecipe by Joanna of The High Raw Nourished Kitchen

Ingredients:• 12 ounces (340g) small tomatoes• 1/4 tsp Celtic sea salt• freshly ground pepper• pinch red pepper flakes (optional)• 1 tsp balsamic vinegar• 1 tsp olive oil

Directions:

Halve the tomatoes, or quarter them if they are big. Sprinkle them with the salt, tossing them gently in a colander as you do. Set the colander in a bowl, and let the tomato drain for 10-15 minutes. Transfer tomatoes to a bowl, add peppers, vinegar and oil, and toss gently.

You may also like -http://www.rawfoodhomerecipes.com/avocado-salad-with-heirloom-tomatoes/

Avocado Salad with Heirloom Tomatoesrecipe from Europe food recipes

Ingredients:• 1 half avocado, peeled, sliced• 1 half ripe heirloom tomato, sliced• A pinch of chopped fresh chives or sliced green onions• Juice from one slice of lemon• A pinch of coarse salt (fleur de sel if you can get it)

Directions:

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

You may also like -http://www.rawfoodhomerecipes.com/stuffed-peppers/

Stuffed Peppersrecipe by Audry

Ingredients:• 3 bell peppers• 1 avocado• 1 tomato• 1 carrot• bunch of parsley• chili pepper

Directions:

In a food processor, place the avocado, the tomato, carrot and 1 pepper. Process until it forms a puree. Add the parsley and chilli as you like. Cut the bell pepper in half and pour the mixture in the inside. Serve with a green salad.

You may also like -http://www.rawfoodhomerecipes.com/asian-pate/

Asian PâtéRecipe by Nomi Shannon, The Raw Gourmet

Ingredients:• 3 cups sunflower seeds (soaked 8-12 hours and preferably

sprouted 2-4 hours)• 1/2 cup lemon juice• 1/4 cup liquid aminos or nama shoyu• 4-5 garlic cloves

• 1/4 cup chopped mild onions• 1/4 cup chopped parsley

Directions:Blend the first 4 ingredients in a food processor. Add the rest. Serve with veggies to dip.Makes about 4-5 cups.

You may also like -http://www.rawfoodhomerecipes.com/buckwheat-pita-chips/

Buckwheat Pita Chipsrecipe by my lovely raw food chef mentor, Elaina Love of Pure Joy Planet

Ingredients:• 3.5 cups unsprouted buckwheat• 4 cups sunflower seeds, soaked 2-4 hours or overnight then rinsed

and drained (8 cups after sprouting)• 11/2 cups golden flax meal• 3.5 tsp salt• 1.5 lbs. of chopped cabbage• 1 pound of chopped carrots• 3 cloves garlic• 5+ cups water• 1 chopped jalapeno with seeds

Directions:

To make Pita Chips, sprout the buckwheat so it has ¼ inch tails. Mix together all ingredients except Flax Meal. Puree by batches until smooth. Add Flax meal and mix well. Use 14×14 inch dehydrator trays and cover them with excellent drying sheets. Spread 3 cups per tray evenly and score into 25 triangles per tray. Dry at 145 degrees for 4 hours then lower the temperature to 110 degrees. Be sure not to dry at too low of a temperature as they will get sour and ferment. Flip the crackers when the tops have dried and remove the drying sheets. Let cool before storing in an airtight container.

Tips: Let cool before storing in an airtight container. Will keep fresh at room temperature for 2 months. Freeze or refrigerate for longer shelf life.

You may also like -http://www.rawfoodhomerecipes.com/bruscetta-on-eggplant/

Bruscetta on Eggplanta savory and satisfying appetizer by my mentor Elaina Love at Pure Joy Planet

Ingredients:• 2 medium eggplants, peeled and sliced 1 inch thick

TOPPING

• 8 roma tomatoes, seeded and diced• 2 cloves garlic, minced or crushed• 10 black olives, pitted and diced• 1 tbsp orange juice• 2 tbsp olive oil• 1 tsp apple cider vinegar or coconut vinegar• 4 leaves of basil, minced• 2 tsp minced parsley• 1 tsp Himalayan crystal salt

Directions:Place the eggplant slabs, untreated, on a dehydratorscreen (no non-stick sheet needed). Dehydrate for 4-6 hours at 105 degrees or until crunchy. Let cool and store in an airtight container. Combine the tomatoes with the remainder of ingredients and let marinade for 1 hour. Serve on top of the dried eggplant and serve immediately.You may wish to warm the topping in the dehydrator before topping the eggplant.

You may also like -http://www.rawfoodhomerecipes.com/saffron-rice/

Saffron Ricerecipe by Elaina Love (my mentor from the Pure Joy Culinary Academy – mention “raw food home” and get a substantial discount when you study with them!)

• 4 large parsnips, or 2 large jicamas peeled & chopped• 1/2 cup English peas, fresh or frozen (optional)• drizzle of olive, hemp or flax oil• 1/4 teaspoon turmeric (for color and nutrition)

• 1 tsp. Himalayan salt or to taste• 2 tsp. onion powder or to taste• 1 tsp. lemon or lime juice

Directions:

Pulse parsnips or jicama in a food processor until finely ground. If using Jicama, please squeeze out the excess water through a nut milk bag after pulsing. Add seasonings and mix well. Warm for 30 minutes in a dehydrator at 105 degrees F (40 degree C). Serve with any saucy dish that would usually require rice.

You may also like -

http://www.rawfoodhomerecipes.com/brazil-nut-nog/

Brazil Nut NogChristmas recipe and pic by Helen Rose on Natural Zing

Ingredients:• 1 cup soaked organic Brazil nuts, soaked 8 hours or overnight• ¼ cup organic macadamia nuts• 2 ½ cup filtered water• 2 organic bananas cut into chunks (can be frozen)• 6 medium organic dates (soaked if firm and use the soak water for

some of the water)

• ½ tsp nutmeg• ½ tsp ground cloves• 1 tsp vanilla extract or ½ vanilla bean• 1 tbsp hemp oil• ½ tsp cinnamon• pinch of Celtic sea salt

Directions:

Blend the nuts and water and strain the pulp out using a nut-milk bag or sieve. Add the fruit and spices to the nut milk and mix. Chill.