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.