A variation on Raw Kale Crisps :)

Organic Kale (medium-sized)

1 tsp Curry Powder

1 1/2 tsp Onion Powder

1tbsp Nutritional Yeast

2-4 tbsp Coconut Flakes (to taste)

Olive Oil (to taste as well-- 1+ tbsp)

a dash of Sea salt


Mix it all in a big bowl and really cover the kale leaves in the spices. Put in a dehydrator for around 8 hours, less if you like them chewy, more if you like them crunchy.

Anzac Truffles

1/2 cup (120g) cashews

1/3 cup (30g) sesame seeds

1/3 cup (30g) desiccated coconut

2/3 cup (60g) rolled oats

pinch sea salt

1/3 cup golden syrup (can use maple syrup or agave for a truer raw status, but the flavour will be less Anzac-like)

2 tsp vanilla

Methods/steps

Place the cashews, sesame seeds, coconut, oats, and sea salt in a food processor and pulse until finely chopped.

Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be rolled into balls (you can add a teensy bit of water if needed).

Roll into balls and store in the fridge (or the freezer, but you’ll want to let them come to room temperature in that case).

Mojito Meltaways

Ingredients

5 C dehydrated coconut (the unsweetened raw variety)

1/2 C coconut oil

1/4 C palm sugar (feel free to use a bit of stevia instead – if you use a liquid sweetener like maple syrup, try not to use too much)

15 drops of lime essential oil (these were teeny drops, not dropper like drops)

7 drops of peppermint essential oil (again tiny drops)

zest from 2 limes (one for blending, one for topping)

Methods/steps

In a blender, add all ingredients (excluding the zest from one lime). You’ll need your pusher (vita-mix) attachment to push everything down until it’s a creamy-like consistency.

Spread mixture evenly on parchment papers and zest one lime on top (while it’s still wet, so the zest sticks).

Place in freezer for about 30 minutes.

When solid, remove from freezer and place on cutting board.

Using a hot knife, cut fudge into equal squares. Note; the ends will crumble, but the inside should cut fairly even.

Store in an airtight container in the refrigerator and/or freezer.

Raw Chia Parfait

Ingredients (for 2 cups): 1/4 cup of chia seeds Almond milk 1 banana 1/3 cup soaked brazil nuts Vanilla extract raw organic honey About 5

Tai Nut Sauce

Tai Nut Sauce
(my personal favorite raw dip/dressing):

Ingredients:
1 C almonds
1/2 C olive oil
1/2 C tamari sauce (or Braggs Amino Acids)
1/2 C agave
4 cloves of garlic

Blend almonds in a high-speed blender or food processor ( Note: blenders make the sauce smoother). Add the rest of the ingredients and blend until smooth. Serve with veggies, on a salad or with Spring Rolls (featured below) ♥

Spring Rolls

This is the infamous Spring Roll recipe I promised I would put up. :) I have never met a person who doesn't like them! The Tai Nut Sauce pictured up above goes amazingly well with these Spring Rolls. I highly recommend enjoying these recipes together! The Tai Nut Sauce is GREAT as a dipping sauce for the Spring Rolls, or just as a dressing for salads or a dousing sauce for veggies ♥ Enjoy!

Spring Roll Recipe (serves about 4):

Ingredients:
--16 round rice paper skins (these can be found at any Asian market or health food store)
--1/2 lb. of mixed lettuce greens (spring mix, romaine, green or red leaf lettuce, kale etc).
--2 carrots (washed, peeled, and sliced into long slivers)
--1 bunch of cilantro (washed)
--1 bunch of basil (washed)
--2 avacados (sliced into long segments)
--1 bell pepper (any color)

Wash and tear lettuce into small pieces. Set aside. Fill a shallow pan or a large plate with warm water. Place 1 sheet of rice paper in the water. Pat the rice paper down until it is covered in water. Wait until the rice paper softens and becomes pliable (around 10-15 seconds) and transfer it out of the water and onto a cutting board. Place 4-5 leaves of cilantro and 2-3 leaves of basil on the in a straight line on the soaked rice paper. Add a few slices of avocado, red pepper and carrot strips on top of the herbs. Arrange a handful of lettuce mix on top. Roll up like a burrito and serve/eat. :) Dip in Tai Nut Sauce for a glorious dining experience.

Mango Cake!!

Ingredients

Crust: 
1 C each almonds and raisins

Cheesecake layer:

2 cups Cashews, ground finely*

1/4 cup raw honey

1/4 cup agave

Juice of 1 medium lemon

1/2 tsp pure vanilla extract

Mango layer :

4 cups fresh or frozen mango, diced

2 dried pineapple rings, soaked 2-4 hours

1 small, really ripe banana

1 tbs Coconut Oil (optional)


Methods/steps
Crust:

blend both ingredients until left with bits

Cheesecake layer:

In high speed blender, mix all ingredients until smooth.

spoon the mixture onto the nut crust.

Mango Layer:

Puree all ingredients until smooth in a food processor or blender. Pour over the cheesecake layer.