Some of Our Favorite Recipes

Bell Pepper Cilantro Pesto
Spinach Dip
Eggless Egg Salad
Macadamia Red Pepper Cheeze
Chia Pudding
Chocolate Bliss
Blissalicious
Chedda Cheeze Sauce
Ritz Flax Crackers
Sweet Potato Chips
Chocolates
Fudge Brownies
 

 

Bell Pepper Cilantro Pesto

2 Cups Activated Walnuts
3 Large Red Bell Peppers
Juice of 1 Lemon
1 Tbl Sun Fire Salt
2 Cups Cilantro

Blend till smooth using Food Processor

For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole

 

 

Spinach Dip

Step #1        Almond Cheeze
2 Cups         Activated Almonds (dry or soaked)
1 1/2 Cups   Water, less for soaked/wet Almonds
1/2 Cup        Fresh Lemon Juice (1 Lemon)
2 tsp.            SunFire Salt
4 Tbl            Olive Oil, Flax or 1/2 & 1/2 mixture
Blend till smooth
Step #2
16oz.           Fresh Baby Spinach
1/2-1            Sweet Onion
Pulse Spinach & Onion together in a food processor or hand chop coarsely.
Spinach dip is ready to eat as soon as you’re finished. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess.
Use as a entree, dip, spread or addition to soups. Use as a entree, dip, spread or addition to soups. Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole.
Great added to baked potato with a sprinkle of Fiesta Mole’.

 

 

Eggless Egg Salad

½ cup Water
Juice of 1 Lemon
1 ½ tsp Tumeric
2 cloves Garlic
1 ½ tsp Sun Fire Salt
1 ½ cups raw Macadamia Nuts, activated or soaked at overnight
1/2 cup Sunflower Seeds, soaked at least 2 hours or overnight

1 small Red Bell Pepper chopped
1 – 2 stalks celery chopped
2 green onions chopped

Blend ingredients (except red bell pepper, celery, and green onions) in VitaMix until smooth.
In a bowl, combine mixture and the red bell pepper, celery, and green onions.

 

 

Macadamia Red Pepper Cheeze

2 cups raw activated Macadamia Nuts
(or soaked at least 2 hours)
1 Red Bell Pepper (seeds removed)
3 Tbsp Nutritional Yeast Flakes
1 ½ tsp Sun Fire Salt
Pinch of Cayenne Pepper
¼ Onion
1 clove Garlic
Juice of ½ - 1 lemon
½ cup water

Blend all ingredients in VitaMix until smooth. Divide mixture onto 2 teflex dehydrator sheets. Spread out evenly across sheet. Score with rubber spatula into desired sizes – 6 lines, makes 16 “slices” of cheese.

 

Chedda Cheeze Sauce
Blend the following in a blender:

    • 3/4 cup pine nuts, soaked overnight or at least 2 hours and rinsed
    • ½ cup sunflower seeds, soaked overnight or at least 2 hours and rinsed
    • 1 large red bell pepper, seeds removed
    • Juice of ½ lemon
    • 1 ½ TBS nutritional yeast flakes
    • 1 small clove garlic
    • 2 t Nama Shoyu (a raw version  of tamari/soy sauce)
    • 1 ½ - 2 TBS Fiesta Mole’ (optional)

I like to spread this on flax crackers. It’s also good on an apple for a snack – or on carrots and celery. It’s also good on toast (if you’re not completely raw). I have varied it if I’m out of ingredients – extra sunflower seeds and fewer pine nuts or maybe no red bell pepper; it comes out a funny color but still tastes good. Sometimes I add turmeric to help fix the color.

 

 

Ritz Flax Crackers

2 ½ c. walnuts soaked 1 hr. or more
1 to 1 ½ coarsely sliced  zucchinis
½ c. ground golden flax seed
¼ c. hemp seed
2 teaspoons sea salt

Grind walnuts in Food Processor until they are in very small uniform pieces (couscous looking) - transfer to bowl.

Grind zucchini in Food Processor until they are in very small uniform pieces - add to bowl.

Add ground flax, hemp and salt. Stir and combine well. Add enough water to make spreadable dough (1/2 to 1 cup).

Spread between 2 dehydrator trays lined with teflex. Score the crackers.

Dehydrate - Flip - until crisp. About 24 hours.

 

 

Sweet Potato Chips

2 - 3 Sweet Potatoes, peeled or not (I don’t peel mine)
Olive Oil  - maybe about a tablespoon (optional – they might dry faster without the oil)
Salt  maybe about a teaspoon or more
Nama Shoyu – a tablespoon or so

Seasonings of choice – I like Cumin and Cayenne Pepper. Chili powder, paprika, onion powder, and nutritional yeast flakes would also be good.

Thinly slice the sweet potatoes with a mandolin or veggie peeler. Put the other ingredients on them and mix and marinate a bit.

Spread the slices on a dehydrator tray and dehydrate until crisp. You may want to turn them over to help dehydration.
Tip: The Sweet Potatoes should taste good before dehydrating; if they don’t adjust your spices.

 

 

Chia Pudding

1 cup Chia seeds soaked in 4 cups water for at least an hour or overnight
½ cup Vanilla Agave Nectar
½ cup Cacao Powder or Chocolate Bliss
Optional:
A handful of activated almonds
A banana
Cinnamon

Blend till smooth using Vita Mix. Chill. Serve.
Variation: Put the Chia Pudding in an ice cream maker and make chia ice cream.

Variation: Don’t blend and have a pudding with tapioca texture. This is a very quick desert and easy to make one serving.

 

 

Chocolate Bliss
½ cup Vanilla Agave Nectar
1 ½ heaping cups Chocolate Bliss (or 2 cups)
3 ½ cups Water
Optional:
Rainforest Rush – 1 -2 Tbsp
Blue Green Algae – 1 Tbsp
Bee Pollen - 1 Tbsp
Guarana – tsp or 2
Yerba Mate – tsp or 2
Ultra Tocos – 2 Tbsp
Vitamineral Greens – 1 -2 Tbsp
MSM - tsp

Blend till smooth using Vita Mix. Put in a gallon container and fill up the rest of the way with water. Chill. Serve.


Blissalicious 
(Chocolate Slushie )

After blending the above recipe, use the concentrated bliss – before adding the additional water.

  • Put 1 cup of concentrate in the VitaMix
  • Add ice cubes to about the 3 cup line
  • Blend

Enjoy! Watch out for a brain freeze.

 

 

 

 

 

 


Chocolates

Sift together into a bowl:
½ cup raw cacao powder
¼ - ½ cup tocotrienols
¼ - ½ cup maca powder
1 heaping Tablespoon Blue Green Algae
1 heaping Tablespoon Vita-Mineral Green Powder
1 heaping Tablespoon Spirulina

Add to the bowl:
½ cup coconut oil and/or cacao butter (melted/liquid)
½ cup raw vanilla agave nectar
Optional: 1 drop peppermint essential oil to make mint chocolates

Stir well. Put in molds or ice cube trays or spread onto wax paper. Freeze. These have a low melting point, so keep in freezer.

 

 

Fudge Brownies

3 cups raw activated Walnuts
¼  cup Carob Powder (or Cacao)
¼  cup Cacao Powder (or Carob)
2 cups raw dried coconut flakes
5/8 cup Vanilla Agave Nectar
 

Grind the walnuts in a Food Processor until they have a buttery consistency. Add coconut flakes and mix. Add rest of ingredients and mix/pulse until it’s all mixed and forms a clump.

Press the mixture in a glass baking dish and flatten. Cut into brownie size squares to serve. Keep in fridge or freezer.