This dressing is great as a vegetable dip, on a sandwich or with falafel.
1 cup plain yogurt
1/2 cup tahini
Fresh lemon juice to taste
Minced garlic to taste
Celtic salt and pepper to taste
Combine all ingredients and enjoy!
Banana-Honey Granola Bars
1 medium, very ripe banana
2 cups raw oat fakes
1 cup raw almond butter or natural roasted peanut butter
1/4 cup raw honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1. Put all ingredients in a food processor or large bowl and blend, or stir manually until you have a stiff, cohesive dough ball. (I manually stir all ingredients but oats, then add the oats last.)
2. Coat a 9-inch square pan with coconut oil or cover with wax paper. Pat the dough evenly into the bottom of the pan. Cover and place in the freezer until firm.
Apple Pie (Raw) click here to print
Ingredients
2 cups soaked walnuts (or pecans or almonds). Soak in filtered water, 8 hours or
1 lemon
5 dates, pitted
1 cup soaked currants or raisins. Soak in filtered water at least 2 hours or overnight.
1 banana, fresh and ripe. (Can use frozen.)
2 tsp cinnamon
Crust
add to food processor:
2 cups soaked walnuts
5 pitted dates
Process together until gooey. Press into pie plate.
Apple Filling
add to food processor:
2 quartered apples
juice of ½ lemon
Process until chunky or bite size. Pour over crust.
Topping
add to food processor:
2 apples
1 cup soaked raisins
1 banana
2 tsp. cinnamon
Process until creamy. Spread over apples.
Pumpkin Pie (Raw) click here to print
from Ani Phyo's book, Ani's Raw Food Kitchen
Crust
1/4 cup sunflower seeds
1 3/4 cup pumpkin seeds
1/2 teaspoon sea salt
1 cup pitted dates (medjool dates are more moist)
Process sunflower seeds into a fine powder in your food processor. Use this to "flour" the bottom of your pie dish.
Process pumpkin seeds and salt into a coarse meal. Slowly add 1 cup dates to make your dough. Press into pie dish. Set aside.
Syrup
1 cup pitted dates
1 1/4 cup water
Blend 1 cup dates with water until smooth. Set aside.
Filling
4 cups pumpkin, peeled, seeded, cut into 1-inch cubes (about 1.5 pounds whole, before peeled)
2 teaspoons ground cinnamon
1 Tablespoon psyllium powder
Process small batches of cubed pumpkin and cinnamon into a puree.
Slowly add in the syrup. Process until completely smooth.
Place pumpkin filling into a bowl and hand mix in psyllium powder really well.
Scoop filling into pie crust.
Will keep for four days in the refrigerator.
Veggie Quinoa Wraps click here to print
Ezekiel wrap (found in freezer section)
fresh carrots
fresh beats
cucumber, thinly sliced
Process carrots and beets in food processor and then mix together.
Guacamole:
avocado, mashed
tomato
onion
cilantro
parsley
lime juice
garlic
black pepper
sea salt
Add as much or as little of each ingredient to your mashed avocados.
Quinoa Salad:
quinoa
fresh red pepper, cut into small cubes
fresh green pepper, cut into small cubes
dried cranberries
lemon juice
extra virgin olive oil
parsley, chopped
garlic, minced
mint, chopped
sea salt
Add as much or as little of each ingredient to your cooked quinoa.
Apple Pie (Raw) click here to print
Ingredients
2 cups soaked walnuts (or pecans or almonds). Soak in filtered water, 8 hours or
overnight. Drain very well.
4 apples1 lemon
5 dates, pitted
1 cup soaked currants or raisins. Soak in filtered water at least 2 hours or overnight.
1 banana, fresh and ripe. (Can use frozen.)
2 tsp cinnamon
Crust
add to food processor:
2 cups soaked walnuts
5 pitted dates
Process together until gooey. Press into pie plate.
Apple Filling
add to food processor:
2 quartered apples
juice of ½ lemon
Process until chunky or bite size. Pour over crust.
Topping
add to food processor:
2 apples
1 cup soaked raisins
1 banana
2 tsp. cinnamon
Process until creamy. Spread over apples.
Pumpkin Pie (Raw) click here to print
from Ani Phyo's book, Ani's Raw Food Kitchen
Crust
1/4 cup sunflower seeds
1 3/4 cup pumpkin seeds
1/2 teaspoon sea salt
1 cup pitted dates (medjool dates are more moist)
Process sunflower seeds into a fine powder in your food processor. Use this to "flour" the bottom of your pie dish.
Process pumpkin seeds and salt into a coarse meal. Slowly add 1 cup dates to make your dough. Press into pie dish. Set aside.
Syrup
1 cup pitted dates
1 1/4 cup water
Blend 1 cup dates with water until smooth. Set aside.
Filling
4 cups pumpkin, peeled, seeded, cut into 1-inch cubes (about 1.5 pounds whole, before peeled)
2 teaspoons ground cinnamon
1 Tablespoon psyllium powder
Process small batches of cubed pumpkin and cinnamon into a puree.
Slowly add in the syrup. Process until completely smooth.
Place pumpkin filling into a bowl and hand mix in psyllium powder really well.
Scoop filling into pie crust.
Will keep for four days in the refrigerator.
Veggie Quinoa Wraps click here to print
Ezekiel wrap (found in freezer section)
fresh carrots
fresh beats
cucumber, thinly sliced
Process carrots and beets in food processor and then mix together.
Guacamole:
avocado, mashed
tomato
onion
cilantro
parsley
lime juice
garlic
black pepper
sea salt
Add as much or as little of each ingredient to your mashed avocados.
Quinoa Salad:
quinoa
fresh red pepper, cut into small cubes
fresh green pepper, cut into small cubes
dried cranberries
lemon juice
extra virgin olive oil
parsley, chopped
garlic, minced
mint, chopped
sea salt
Add as much or as little of each ingredient to your cooked quinoa.
