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There are more wonderful recipes in my
online recipes store for just $1 each
Slices of juicy rip Peaches in a spiced plumb puree topped with the optional dollop of cashew cream cheese
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Simply blend a couple of ripe plums with a pinch of salt, a dash cinnamon and nutmeg and a splash of agave. Pour it into a bowl and fill with sliced peaches. Sprinkle with cinnamon. Yum!
Try a dollop of cashew or macadamia cream cheese for a more robust dish. |
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This recipe features one of the most
amazing discoveries in raw food. That is
the Pumpkin Seed Oil from Austria's Finest.
This oil is one of my favorite ingredients.
It has a rich nutty almost smoky flavor
hard to find from raw oils and can replace
the need for the toasted Sesame Oil.
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Stuffed Shitake
First, pat mushrooms caps with a dash of raw Soy Sauce and Pumpkin Seed or Sesame Oil. Set aside and let marinate for a couple of hrs.
| Stuffed Shitake Filling |
| Blend in a food processor: |
| 1 |
cup |
Pine Nuts |
| 1/2 |
cup |
Fresh Tarragon |
| 1/2 |
tsp. |
Sea Salt |
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To serve:
Fill each mushroom cap with a spoon of Pine Nut Filling and top with a thin slice of fresh ripe mango, 2 small strips of scallion and a sliver of jalapeno pepper. Enjoy!
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Crunchy nutty sesame ginger snow peas, mushrooms and sliced almonds with zesty
daikon noodles and a tasty sesame bell
pepper broth to sip with it all. Yum!
This recipe features one of the most
amazing discoveries in raw food. That is
the Pumpkin Seed Oil from Austria's Finest.
This oil is one of my favorite ingredients.
It has a rich nutty almost smoky flavor
hard to find from raw oils and can replace
the need for the toasted Sesame Oil.
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Asian Shitake & Snow Peas
First, wash and slice shitake mushrooms into thin strips. Wash and clip ends of snow peas. Now toss snow peas and shitake in minced ginger and a dash of sesame oil and set aside
| Sauce: |
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| Blend in a blender: |
| 1/2 |
cup |
Water |
| 1 |
whole |
Red Bell Pepper |
| 1 |
medium |
Tomato |
| 1 |
1 inch |
Ginger |
| 1 |
small |
Clove Garlic |
| 1 |
tsp |
Pumpkin Seed Oil |
| 1 |
tbls |
Soy Sauce |
| Salt to taste |
Serve sauce over dikon or yellow squash noodles “noodles” pile on snow peas and shitake top with sliced almonds and sprinkle with white & black sesame seeds. |
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A cinnamon & nutmeg spiced pecan crumble with raspberries, blueberries and strawberries a thin apricot almond crust topped with vanilla cream
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| Three Berry Pie |
Crust: |
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blend in a food processor |
| 1 |
cup |
Almonds |
| 1 |
cup |
Sunflower Seeds |
| 8 |
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Dried Apricots |
| 1 |
tsp |
Vanilla |
| 1 |
tsp |
Sea Salt |
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blend in a food processor |
| 1 |
cup |
Coconut Flakes |
| 1 |
cup |
Pecans |
| 4 |
|
medjool dates |
| 2 |
tsp. |
Vanilla |
| 2 |
tsp. |
Cinnamon |
| 1 |
tsp. |
Nutmeg |
| 1 |
tsp. |
Sea Salt |
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Than mix in by hand: |
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raspberries, blueberries and chopped strawberries
Fill crust and refrigerate 2 hr before serving. Serve in a dollop of coconut vanilla cream |
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Sweet dry toasty onions |
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| Caramelized Onions |
| 2 |
cups |
sliced onions |
| 1/4 |
cup |
agave or honey |
| 3 |
tbls |
Soy Sauce |
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| Toss all together and place onions on a teflex sheet and dehydrate at 100deg overnight or until the are sticky and mostly dry. |
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| Basic Pie Crust |
| Blend in a food processor with the "S" blade until the mixture becomes sticky. Do not completely puree but it needs to be able to hold it's shape when squeeze in the hand |
| 1 |
cup |
pecans |
| 1 |
cup |
coconut flakes |
| 1/2 |
cup |
dried apricots |
| 1 |
tbls |
vanilla |
| 1 |
tsp |
sea salt |
| Now press the mixture into a 9" pie pan to form a crust for your pie. |
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