Recipes

Raspberry Pudding

• 1/2 cup raspberries
• 3-4 tbsp ground flax seed
• 1 tsp flaxseed oil
• 2 figs or 1 tbsp of maple syrup

Blend in the blender to release hormones from raspberry, flax seeds and figs.

Banana Mango Pudding

This creamy dish is sweet and sensuous.  Enjoy a dessert that makes you feel both beautiful and healthy.

• 4 ripe bananas
• 4 dates, pitted
• 2 ripe mangos
• 1/2 cup pine nuts, soaked overnight, then rinsed
• Sliced strawberries

Combine all the ingredients except the strawberries in a blender or food processor and blend.  Garnish with slices of stawberries.  Makes 4 servings.

Source: Sex, Love & Health, Brigitte Mars

Fudge Balls

These are amazingly fudgey.  Rich enough to satisfy the most passionate chocoholic!

• 2 cups dates, pitted and soaked
• 2 cups almond butter
• 1/2 cup carob powder

In a food processor, blend the dates to a smooth paste.  Add the remaining ingredients and process until smooth.  Remove from processor and form into round balls.

Note: These will keep for a long time in the refrigerator.

Source: Living on Live Food, Alissa Cohen

Almond Cookies

• 1/2 cup raw almonds, unsoaked
• 1/4 cup raw walnuts, unsoaked
• dash salt
• 3/4 cup pitted medjool dates, unsoaked
• 1/4 tsp almond extract
• 1/4 cup raisins or dried cherries, unsoaked (optional)
• 1/4 cup ground almonds

Place the almonds, walnuts and salt in a food processor fitted with the S blade and process until coarsely chopped.  Add the dates and almond extract and process until the mixture begins to stick together.  Don't overprocess; you should still see chunks of almonds and walnuts.  Add the raisins, if desired, and pulse briefly, just to mix.  Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tbsp of the almond mixture into your hand and squeeze firmly until it sticks together.  Roll into a 1" ball and flatten slightly to make a cookie.  Repeat until you have used up all the almond mixture.  Roll each cookie in the ground almonds and place on a plate.  Chill at least 2 hours before serving.  Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or three months in the freezer.  Yield: 12 cookies

Variations:

• For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips.  Although these cookies aren't totally raw, they are still much healthier than the traditional version.
• For Schoolboy Cookies: Omit the raisins and press a small square of dark chocolate onto the top of each cookie.
• For Lemon or Orange Cookies: Replace the almond extract with 1 tsp lemon or orange zest.

Source: Raw Food Made Easy, Jennifer Cornbleet

Fruit Sorbet

2 cups frozen fruit of choice … (cantelope, honeydew, bananas, mangoes, pineapples … anything sweet).

Using a champion Juicer:

1. Place the blank plate in the juicer.
2. Push the fruit through until the soft serve comes out the end of the juicer.
3. Enjoy!

Using a food processor:

1. Cut the fruit into small chunks or shred using the shredding blade on your food processor.
2. Place the fruit in the food processor bowl with the S blade in place.
3. Puree until soft and smooth like a soft serve.
4. Add a tiny bit of water if necessary to get the blade to move properly.

Source: www.purejoyplanet.com

Neat Balls

Neat Balls are great just out of the dehydrator, or they can be made in advance, dehydrated, refrigerated for a day or two then touched up in the dehydrator for an hour or two to restore crispness and warmth. If you do not yet own a dehydrator, they can also be lightly warmed in an oven at the lowest temperature with the door partially open (this may destroy some enzymes). A nine tray dehydrator can make enough for a crowd. The dehydrator will have to run longer with that much, so the temperature should be set a bit higher than usual. Make burgers instead of balls by flattening them for a great main course.

• 3 tbsp flax seeds, ground
• 6 tbsp water
• 1 cup carrot pulp
• 1 cup sunflower seeds, ground
• 1/2 cup finely minced celery
• 6 tbsp finely minced onion (or more to taste)
• 2 tbsp finely minced parsley
• 2 tbsp finely minced red pepper
• 2 tsp liquid amino's Bragg or Nama Shoyu
  

Use an electric coffee grinder to finely grind the flax seeds and the sunflower seeds. The carrot pulp is what is left over after you juice carrots. If you don't own a juicer yet, ask for carrot pulp at a juice bar.

In a blender, blend the ground flax seed and water, immediately pour mixture into a bowl and set aside. Rinse the blender container out immediately. In a medium sized bowl, thoroughly stir together carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary to make the consistency to form patties. Form into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in sun until warm, or place in warm oven for 10-15 minutes. Makes 6 balls or patties.
Source: The Raw Gourmet by Nomi Shannon & Brian Clemment

Hemp Butterscotch Balls

• 20 pitted honey dates
• 1 cup powdered cashews
• 2-3 tbsp coconut butter
• 1/2 cup hemp seeds
• Pinch or two of Celtic sea salt

Throw dates, vanilla and Celtic sea salt into food processor and mix thoroughly to a paste.  Blend in cashew powder.  Add liquefied coconut butter.  Roll into small 1 inch round balls and cover with hemp seeds.  Place in the freezer until ready to serve.

Absolutely decadent!