Avacado Soup

ingredients
1 avocado, chopped ($.88)
2 medium apples, peeled and chopped ($1.29)
1 tablespoon chopped onion
handful arugula leaves ($.50)
2 tablespoons olive oil ($.20)
2 cups water, for blending
minced onion
salt and pepper to taste
red pepper flakes
directions

Set aside a few arugula leaves for garnish.
In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth.
Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes.

Raw Ranch

Raw ranch dressing recipe
1 ¼ cup cashews
¾ cup water (or a little more)
3 tablespoons lemon juice
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave nectar (or honey) (or maple syrup)
2 cloves garlic
3 teaspoons onion powder
1 teaspoon dill
1 teaspoon sea salt
What are the directions for making this raw ranch dressing recipe…
Well, just throw everything in your high-speed blender and blend until smooth! Easy!

Raw Flax Seed Crackers

1 cup walnuts (soaked for one hour or so and then rinse ‘em)
1 cup sunflower seeds (soaked for one hour or so and then rinse ‘em)
1 cup almonds (soaked for one hour or so and then rinse ‘em)
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
2 teaspoons sea salt (very important! do not omit)
Directions re: how to make this delicious, satisfying raw flax cracker recipe:
1. Add all ingredients to food processor. Process well, until quite well blended but still chunky. 40 seconds or so.
2. Spread onto two dehydrator sheets. Use parchment paper or Teflex sheets. (For the love of God, never use waxed paper!)
3. Dehydrate for 1 hour at 115. After one hour score the crackers with a knife so that they’ll be easier to separate later. Dehydrate for another 6 hours at 105. After 6 hours flip crackers and remove parchment paper or Teflex sheets. Dehydrate for one more hour at 105 until dry and cracker-like!
Do not use a high-speed blender for this recipe. A food processor will work much better. Dehydrating times can vary wildly depending on the season, the humidity and your dehydrator. The best thing to do is hang out at home and check on them every couple of hours until you get the hang of making crackers. Try not to nibble too much on these raw flax crackers before they’re done!

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