This is a wonderfully simple dessert that no one would guess was raw and good for you!

• Crust:
• 1 cup of cashews
• 1 cup of dates
• Coconut, shredded

Puree cashews and dates in the food processor until it sticks together.  Press mixture on the bottom and up the sides of the pie plate.

• Filling:
• 1 banana
• 1 orange
• 1 cup of strawberries
• 1 cup of pineapple
• 2 tablespoons of psyllium powder
• Coconut, shredded

Puree all the ingredients, except coconut, until smooth.  Pour into pie crust and top with coconut sprinkles.  Refrigerate at least an hour to set up.  Serve with Pineapple Flowers for an extra special treat!  Aloha!

“Happiness always looks small while  you hold it in your hands, but let it go, and you learn at once how big and precious it is.”

~Maxim Gorky~

Copyright © rawblessings.com. All rights reserved.

It really is very quick and easy to whip up this delicious dessert!  It has a lot of the same ingredients per layer so it’s quick.  A huge family favourite!

• Chocolate layer:
• 1 avocado
• 1 banana
• 1/2 cup of orange juice
• ¼ cup of raw cocoa powder
• 1 tablespoon of alcohol-free vanilla
• 1 tablespoon of honey, maple syrup or agave syrup
• A dash of stevia

• Strawberry layer:
• 3 cups of strawberries, fresh or frozen
• 1 tablespoon of lemon juice
• 1 tablespoon of honey, agave syrup,  maple syrup
• A dash of stevia

• Vanilla layer:
• 1 ½  cups of cashews
• 1 cup of water
• 1 vanilla bean, scraped or 4 tablespoons of alcohol-      free vanilla      
• 4 tablespoons of honey, agave syrup maple syrup
• A dash of stevia

For each separate layer add all of the ingredients into a food processor or a blender and puree until very smooth.  Layer each of them in a glass or bowl starting with the chocolate layer, then strawberry and finally the vanilla layer.  Can be made ahead and refrigerated.  Enjoy…enjoy…enjoy!

‘To eat is a necessity, but to eat intelligently is an art.’
~ La Rochefoucauld~

Copyright © rawblessings.com. All rights reserved.

Peppermint Snowballs

Fun, little bits that are simple to whip up and easy to go down!

• 2 cups of almonds
• 1/2 cup of honey
• 1 cup of mint leaves or more  for a really minty taste!
• A dash of stevia
• Unsweetened shredded coconut

Put all the ingredients, except the coconut,  into a food processor and puree until smooth.  Take a teaspoonful of the ‘dough’ and roll in your palms, then roll in the coconut.  That’s all there is too it!  Keep refrigerated…will keep for about 5 days.  Great with chocolate mylk!

Tip:

If  you don’t have fresh mint on hand, use dried mint.  They will keep longer as fresh mint leaves will spoil in a few days but the dried will last.  Use ¼ cup of dried mint in place of the fresh mint.

‘May there be a miracle in YOUR life today and may you have the EYES to see it.’

~Veronica Hay~

 Copyright © rawblessings.com. All rights reserved.

This has a definite bread-like feel to it! It is so tasty…on it’s own or with a dip…you may want to double this recipe!

• 1 cup of buckwheat, soaked for 4 hours
• 1 cup of sunflower seeds, soaked for 4 hours
• 1/3 cup of flax seeds
• 1/3 cup of sesame seeds
• 1 medium onion
• 1 ½ cups of carrots
• 1 cup of tomatoes
• 2 stalks of celery, including leaves
• ½ cup of water
• 1/3 cup of grapeseed oil
• 1 tablespoon of oil
• ½ teaspoon of mustard powder

I do this one in stages…first I puree the buckwheat and sunflower seeds in a food processor and I put it in a large bowl. Then I put all the rest of the ingredients into the food processor and mix until all of the carrot pieces are very small but still look like carrots! Then I put that mixture into the bowl and I mix it all up very well and spread it out on teflex sheets. I spread this one about ½ inch thick so that it will be like bread when it’s done instead of a cracker. Dehydrate at 115 degrees for about 8-10 hours, flipping over and removing the teflex sheets halfway through.

As this one turns out more moist than others, it is a good idea to keep it in the fridge if it is not used up quickly. Enjoy!

Trick:

Chopping onions can be a tearful experience!  To make this a little easier, I always keep my onions cold in the fridge, use a very sharp knife and burn a medium sized candle, not a tealight, when I am chopping onions.  I also try and stand a little further from the chopping board than normal.

‘If we are to go on living on this earth, we must all be responsible for it.’

~Kofi Annan~

Copyright © rawblessings.com. All rights reserved.

These are so simple to make and wonderful to have around when you just need something to hit the spot!

• 2 ½ cups of sunflower seeds, soaked for 4 hours
• 2 tablespoons of oil
• 1 tablespoon of water
• ½ teaspoon of rosemary
• ½ teaspoon of garlic
• ½ teaspoon of paprika
• ½ teaspoon of celtic sea salt
• A dash of stevia

Whisk together all of the ingredients except the sunflower seeds until they are well mixed, then toss with the sunflower seeds until they are well coated.  Place on a teflex sheet and dehydrate for about 6 hours until the seeds are dry, stirring occasionally.  Enjoy!

Tip:

An excellent and almost necessary way to ensure that you eat healthy raw food through the day is to bring your healthy snacks with you.  This recipe is a great one for that…so is granola, energy bars and crackers.

‘There are two ways to live:  you can live as if nothing is a miracle; you can live as if everything is a miracle.’

~Albert Einstein~

Copyright © rawblessings.com. All rights reserved.

Nut mylk is easy to make and once you get into the habit of making it, you will always have it on hand to make mylkshakes, smoothies, salad dressings…what ever you like!

Take ½ cup of almonds or any nuts or seeds such as, sesame seeds, sunflower seeds, hazelnuts, walnuts (each one has its own unique taste, so give them all a try until you find your favourite) and soak them in pure water for at least 8 hours or overnight.  This causes the nuts and seeds to start sprouting and then the food becomes a living food!

Pour off the soak water and put the nuts or seeds into a blender with 2 ½ cups of pure water.  Blend until the nuts or seeds are the consistency of a very fine pulp.

Take your nut mylk bag or a few layers of cheesecloth and place it inside a jug or juice container to hold the mylk, with the top of the nut mylk bag or cheesecloth folded down over the sides of the container.  Pour the contents of the blender into the nut mylk bag lined container.  Pull the drawstring or gather together the ends of the cheesecloth and gently lift the nut mylk bag out of the container.  The fresh nut mylk will be dripping out of the bag…give it a little squeeze to help it along!  Keep squeezing until no more nut mylk comes out.  Congratulation…you have just made nut mylk!

This nut mylk must be refrigerated and will keep for up to 5 days.

Now you have the leftover pulp in your nut mylk bag.  You can use this to add to soups as a thickener, add it to smoothies if you prefer a thicker drink or make a pate by adding a little oil and spices to your pulp.  You can also spread the nutmylk pulp on a dehydrator sheet and dehydrate for several hours, breaking up lumps so that is dries evenly.  This makes nutmylk flour which is also used in lots of recipes.

When you are all done, rinse your nut mylk bag in clear water and hang to dry.

That’s all there is to it!

Did you know…?

Edgar Cayce, the Sleeping Prophet, said that anyone who eats 2-3 almonds each day need never fear cancer.  What have we got to lose?

“One must care about a world one will never see.”
~Bertrand Russell~

Copyright © rawblessings.com. All rights reserved.

All of the sprouted grains, seeds and nuts make this a highly nutritious food. Very tasty with nut mylk for breakfast or as a trail mix anytime!

• 1 ½ cups of (dry measure) sprouted quinoa
• ¾ cup each of (dry measure) sprouted almonds, sunflower seeds and sesame seeds
• 1 cup of raisins to use for sweetener, soaked
• 1 cup of dried cranberries, unsweetened
• 1 teaspoon of cinnamon
• ½ teaspoon of cardamom

Soak grains and nuts/seeds in fresh water overnight…about 8 – 10 hours.  Drain soaked grains and nuts/seeds and put into the food processor along with raisins, cinnamon and cardamom. Pulse the mixture until mixed but still has a lot of consistency.  (This makes a tastier granola)  In a bowl, mix the cranberries with the granola and drop mixture onto teflex sheets, leaving lots of little chunks. Dehydrate on 115 degrees for 6-8 hours, checking after about 4 hours and moving the granola around to allow air to circulate.

Another option is to have this without dehydrating it first. Just serve it up for breakfast or a snack and keep it in the fridge for about a week.

Did you know…?

Quinoa is good for migraine relief? It is full of magnesium and riboflavin which are both beneficial for lowering the frequency and intensity of migraines. It is also a complete protein. It’s delicious too!

“Laughter is the shortest distance between two people.”

~Victor Borge~

Copyright © rawblessings.com. All rights reserved.

This is a summer salad if I ever saw one!  Very cool and refreshing.  A real treat for guests!

• 1 – 4 cucumbers, depending on how many servings you are making
• A handful of blueberries.
• ½ cup of fresh blueberries
• ½ cup of filtered water
• 1 tablespoon raw tahini (sesame butter)
• 1 tablespoon Braggs soy sauce
• 1 tablespoon balsamic vinegar (you can use lemon juice or apple cider vinegar if you prefer)

Put all the ingredients except cucumbers and first amount of blueberries, into a blender and blend until smooth.

Peel and chop cucumbers into one inch pieces.  Put into a bowl and toss with the dressing.  Sprinkle with fresh blueberries and serve immediately.

Did you know…? Cucumber juice relieves heartburn, stomach acid and ulcers.  Also, cucumbers, eaten daily, can relieve eczema, arthritis and gout.  They are rich in minerals and very alkalizing for the body.  Delicious little guys too!

‘Other people’s opinion of you does not have to become your reality’.
~Les Brown~

Copyright © rawblessings.com. All rights reserved.

Delightfully healthy refresher!  No one will guess how you made it pink!

• 6 cups of water
• 4 lemons, peels cut off
• A small slice of red beet
• ¼ teaspoon of stevia

Place all ingredients in a blender and blend until smooth. Pour blended lemonade through a nut mylk bag or cheesecloth and squeeze out lemonade.

Chill and serve over ice.

Did you know…? The reason that drinking hot lemonade when you are sick works so well is that the vitamin C in the lemons will reduce the histamine levels in your body which is what stuffs up your nose and makes your eyes watery.

“Snowflakes are one of nature’s most fragile things, but just look what they can do when they stick together.”
~Vesta M. Kelly~

Copyright © rawblessings.com. All rights reserved.

This is so delicious…the combination of all the spices and sundried tomatoes make this a real winner!

• 1 cup of nut pulp (leftover from nutmylk)
• 8 soaked sundried tomatoes
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• 1 teaspoon of onion flakes
• ½ teaspoon of chili powder
• ¼ teaspoon of cumin
• 1/8 teaspoon of cayenne (or more if you like it spicy!)
• 1/8 cup of olive oil
• Soak water

Put all ingredients except nut pulp and soak water, into a food processor and puree until smooth. Then add nut pulp and mix very well.  If the mixture is too dry, add some of the sundried tomato soak water, a little at a time.

Use in wraps, as a dip or serve with ‘Corn Chips’.

Tip: When you are buying your sundried tomatoes, check that they are sulphite-free.  Better yet, if you grow your own…make your own!  Just slice them thin and put them in the dehydrator on a teflex sheet at first, then remove the sheet until they’re dry.  If you don’t have a garden, go the market and see if they have ‘ugly’ tomatoes that you can buy at a reduced price…let’s face it sundried tomatoes aren’t that pretty!  Doing this will make sure you have the healthiest sundried tomatoes around!

“Either you decide to stay in the shallow end of the pool or you go out in the ocean.”
~Christopher Reeve~

Copyright © rawblessings.com. All rights reserved.