1 large RED bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight and rinsed well)
1 TBSP Tahini
3 TBSP Nutritional Yeast
1 TBSP Raw Onion
1 clove garlic
2 TBSP Fresh Lemon Juice
1 1/2 tsp salt (Add according to your taste)

In a BLENDER*: Mix all ingredients and blend till creamy

OPTIONAL Ingredients: For a little flavor variety, try adding green onion,
jalapeno pepper, cilantro, green chilies, red pepper flakes, etc

Best Ever Raw Cheese Cake

This is better than real cheesecake! It is nutrient dense so I don’t feel like eating the whole cake at once. Extremely satisfying!
*CRUST*:
1 1/2 cups macadamia nuts
1/2 tsp sea salt
1/2 cup pitted dates
1/4 cup shredded coconut

*FILLING*:
3 cups cashews
3/4 cup lemon juice, from about 6 lemons
3/4 cup agave syrup OR honey (OR 3/4 cup pitted dates OR I have used Golden
Raisins – soaked in 1/2 cup water as needed) OR Coconut Sugar
3/4 cup coconut oil
1 vanilla bean (I use vanilla extract – – Almond extract is clear)
UP TO 1/2 cup water, as needed

To make the crust: process the macadamia nuts into small pieces with salt
in the food processor. Slowly add dates and mix well.
“FLOUR” the bottom of a 9-inch spring-form pan with the shredded coconut.
Press crust evenly onto the bottom of the pan. Set aside.
NOTE: I put plastic sheet in the bottom of the pan first THEN the coconut
& then the crust. It makes it easier to remove.

To make the filling: Blend cashews, lemon juice, agave, coconut oil and
vanilla IN YOUR BLENDER.
Add JUST ENOUGH water to blend into a smooth cream. Pour into spring-form
pan, and place in the freezer until firm.

Topping – I use berries that are in season. I put 1 cup in the blender to create a sauce and add additional berries to the sauce and pour on the top

Before serving, take cake out of the freezer and remove from the pan WHILE
FROZEN. Place cake on a plate and defrost in the fridge for an hour before
serving.

Maple Fudge Brownies

1 1/2 cup pitted dates
1/4 cup maple syrup
1/3 cup almond butter
1 tsp vanilla extract
1/2 tsp cinnamon
Directions:

 Add the dates, maple syrup, almond butter, vanilla and cinnamon to a food processor. Process for 2 to 3 minutes until the mixture forms a smooth ball. Line a 6 inch baking tin or equivalent container with non-stick parchment paper. Using a wet spatula, press fudge batter out until smooth and even. Cover and place in the freezer for 2 hour or overnight. To serve, remove from the freezer and cut into squares. Best served cold and stored in the freezer. Make 14-16 pieces.
NOTE: I double the recipe so the brownies are thicker.

Wild Blueberry Ice Cream Cake

CRUST
1 1/2 cups Walnuts
1/2 tsp sea salt
1/2 cup pitted dates

VANILLA ICE CREAM LAYER
3 frozen bananas
1 tsp vanilla
3 TBL pure maple syrup
1/2 TBL freshly squeezed lemon juice

WILD BLUEBERRY ICE CREAM LAYER
2 frozen bananas
3/4 cup frozen or fresh blueberries
1 tsp vanilla 3
TBL maple syrup

TOPPING
1/2 cup fresh blueberries
1 to 2 TBL maple syrup or raw honey

NOTE: Topping is not necessary when fruit is out of season or substitute with another berry

DIRECTIONS
Line the bottom of an 8-9 inch springform pan with parchment paper. Set aside

To make the crust, combine the dates, dried walnuts in a food processor. Process for 3 to 4 minutes, scraping down the sides as needed, until smooth. Using wet hands, place the mixture in the prepared baking pan and spread out evenly. Place the pan in the freezer.

NOTE: I double the crust recipe for a thicker crust.

To make the vanilla ice cream layer, combine the frozen bananas, vanilla, maple syrup and lemon juice in a food processor. Process until smooth, scraping down the sides as needed. Pour on top of the crust and return to the freezer.

To make the wild blueberry ice cream layer combine the frozen bananas, wild blueberries, vanilla and maple syrup in a food processor. Process until smooth scraping down the sides as needed. Carefully spread the wild blueberry layer on top of the vanilla layer and freeze for at least 2 to 3 hours or until set.
To serve, top the cake with fresh blueberries and a drizzle of maple syrup or raw honey. Slice and serve.

BROWNIES

1 1/2 cups raw walnuts, unsoaked
dash salt
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla or cherry extract optional 2 teaspoons water (for a moister brownie; optional) 1/4 cup chopped dried cherries (optional)

Chop 1/4 cup of the walnuts and set aside. Place the remaining walnuts and
the salt in a food processor with the S blade and process until finely
ground. Add the dates and process until the mixture sticks together. Add
the cocoa powder and optional vanilla and process until evenly
distributed. Add the water, if using, and process briefly.
Transfer to a mixing bowl. Add the reserved chopped walnuts and dried
cherries. Mix well using your hands. Pack mixture firmly into a square
container. Stored in a sealed container . Will keep for up to one week in
the refrigerator or one month in the freezer

Truffles

3/4 cup cashew butter
1/2 cup Coconut Nectar of Agave
1/2 teaspoon vanilla
1/3 cup cacao grated butter, melted
14 cup water
1/3 cup cacao powder
Pinch of salt

Blend all ingredients except for cacao powder in a Vita-Mix on low speed or food processor until smooth. Add Cacao powder and blend just until incorporated. Place in a pan in the freezer or refrigerator to firm up.

ASSEMBLY  

Roll into individual balls and chill until ready to serve.

After rolling into balls, roll in topping of choice (ie: cacao powder, crushed cacao nibs, crushed nuts, lucuma, etc.)

Cashew Butter

1 cup cashews, dry
1 Tablespoon coconut oil, as needed to blend

Blend cashews on high speed for 50 seconds. If mixture is lacking a creamy texture, add 1 teaspoon of coconut oil and blend again at high speed for 50 seconds. Repeat this process, adding oil incrementally, until desired consistency is reached.

Healthy Oatmeal Cookies

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1/2 walnuts (optional)
1/2 cup cacao nips (optional)
1 tsp vanilla
1tsp cinnamon

Bake at 350 for 15-20 minutes

ALMOND BUTTER COOKIES

1 cup Almond Butter
1 cup Coconut Sugar
1 egg

Mix together, roll into balls, flatten with a fork

Bake 350 for 15 minutes

COOKIE COUGH BITES

2/3 cup raw cashews
1/3 cup oats
1/2 tsp sea salt
2 TBL coconut nectar, agave or honey
1 tsp vanilla
1/4 cup cacao nibs

1. Combine cashews, oats and salt in a food processor and blend just until they form a powdery four. Take care not to over blend to avoid making oat-cashew butter; the final texture of the dough balls will turn out better if ingredients stay dry.

2. Add coconut nectar and vanilla extract into the dry ingredients mixture. Stop when the ingredients form a stick ball.

3. Stir cacao nibs in by hand, then roll into individual small balls and set on a plate. If the mixture is too sticky, refrigerate it for 30 minutes before rolling

4. Cover the plate and chill or freeze the cookie dough balls for eating at any time. YUM!

Yields about 30 tiny balls, aprox 32 calories per ball

CHOCOLATE PUDDING

1 Avocado
1/2 cup almond milk
1/4 coconut nectar, agave or honey
1/4 cup cacao powder
1 teaspoon vanilla
pinch of cinnamon
pinch of salt

Add cacao powder last, blend until smooth. Chill before serving.

FAT BOMBS

1 cup of Almond Butter
1 cup of Coconut Oil
1 tsp of Vanilla
3 Tablespoons of Cocoa powder
Stevia to taste
Cocao nibs optional

Heat coconut oil over low temperature on stove, add almond butter, stir until blended. Add Cacao powder stir, remove from heat and add vanilla and stevia. Pour into ice cube tray or candy molds. I sprinkle cocao nibs on top after I pour into molds. Put in freezer. After solid remove from tray and and store in a baggie in the freezer. Yum!!!

More recipes to follow soon!

Great Books on Raw Foods:

• Everyday Raw Express – recipes in 30 minutes or less – Matthew Kenney
• Everydayraw – Matthew Kenney
• Raw Food – Matthew Kenney & Sarma Melngailis
• Forks over Knives –
• Wild Fermentation – Sandor Ellix Katz