Archive for August 2016

2 cups of flaxseed 3/4 cup maple syrup 4 cups coarsely pureed apples ½ cup raw walnuts chopped Dash of cardamom (optional) Mix all ingredients. Spoon into cookie shapes and dehydrate at 105F for 12 hours. Cookies should be crisp on the outside and gooey on the inside.

1 cup medjool dates, pitted 1 1/2 cups water 1 1/2 cups nut butter (such as almond or hazelnut) 1 1/2 cups raw carob or cacao powder 1/2 dry, shredded coconut Place dates in a bowl, cover with the water, and soak for about 1 hour until soft.  Place dates and soak water in a…

3/4 cup ground flaxseeds 2 Tbsp. oat flour ½ tsp cardamom 2 Tbsp. peanut butter 1/4 cup honey Knead all together into little balls, dust with cocoa or carob powder for a delicious, treat!

Crust 5 bananas 1 mango Slice bananas and layer in pie plate (sides & bottom). Slice mango in thin layer on mango and press down. Place another layer of sliced bananas on mango and press down. Filling 1 C. pecans soaked 6 hours 12 medjool dates ¾ C. water pinch of sea salt Blend until…

For the cake 1 generous cup walnuts 1 generous cup dried unsweetened coconut 1 full cup dates, pitted and ground 3/4 cup raisins, ground 1/4 cup flaxseed, ground fine in coffee grinder 5 cups finely ground carrots (grind in food processor until finely ground & juicy) 1 teaspoon coriander 1/2 teaspoon cardamom For the frosting      …

Crust 2 C. walnuts 5 medjool dates – pitted (if substituting with other dates you may need to add 1 or 2 more) Combine in food processor and process until gooey. Press into pie plate. Filling 2 apples – quartered Juice of ½ lemon Combine in food processor and pulse chop until chunky. Topping 2…

Banana “Ice-Cream” Peel and freeze ripe bananas. Run through the Champion juicer with the solid plate in place. Top with “Hershey’s” Topping and chopped walnuts. “Hershey’s” Topping/Frosting 3 cups maple syrup 2/3 cup olive oil 1 cup carob powder 3 Tbsp. Coffee substitute (Postum, Caf-Lib etc.) Combine ingredients in blender. Drizzle over banana ice cream,…

1 ½ C. raw almonds ½ C. tahini 3 Tbsp. honey In food processor, finely grind almonds. Pour in tahini and honey, and mix well. Press into pan. Top with Carob Frosting and refrigerate overnight or until firm.