Beauty Secrets! Raw Food Journal The Raw Food Diet Raw Food FAQ
All the recipes below are raw and vegan and (hopefully!) very quick and easy to prepare. No stove required! Mostly I don't make complicated raw food recipes, because I like fruit smoothies, green salads, and fresh veggie juice best. But when I want something more exciting, I make one of my favorite raw recipes below. Any exotic ingredients can usually be found in your local health food store. The measurements and servings below are *Only Estimates* because I never measure anything. Please just taste as you go, and add more or less of anything at your discretion. Confused about what to buy at the store to stock a Raw Food Kitchen? Here's my Shopping List! Have fun!!
Dressings
Naked Dressing (serves 1-2)
1-2 TB fresh cold pressed Hempseed Oil (or flax or raw cold pressed oil of your choice)
juice of 1 or 2 limes, squeezed
garlic powder (or diced raw garlic)
sea salt
toss all ingredients together over your salad, serve and enjoy!
Asian Orange Dressing (serves 1-2) NEW!
1-2 TB fresh cold pressed Hempseed Oil (or flax or raw cold pressed oil of your choice)
juice of 1 or 2 oranges, squeezed
sprinkle of Nama Shoyu (raw soy sauce)
toss all ingredients together over your salad, serve and enjoy!
Sweet & Creamy Carrot Dressing (serves 2-4) NEW!
1/2 C raw sunflower seeds
1/2 C raw Brazil nuts (soaked 30 min.)
1/2 C raw Cashew nuts (soaked 30 min.)
1 C raw peeled organic baby carrots
juice from 3-4 lemons, squeezed
1 TB paprika (optional)
2-3 cloves raw garlic (optional)
2-3 TB agave (to taste)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Creamy Herb Dressing (serves 2-4) NEW!
1 C raw soaked sunflower seeds (soak overnight)
1 C fresh basil
1 C fresh cilantro
1 C fresh italian parsley
juice from 3-4 limes, squeezed
2-3 cloves raw garlic (optional)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Special Salads & Salsas
Cucumber Salad (serves 4-6) NEW!
3-4 red bell peppers, chopped
6-8 medium tomatoes, chopped
3 medium cucumbers, chopped
1 C shredded purple cabbage
2 C shredded carrots, peeled
1/2 C sweet onion, chopped
juice from 4-6 limes (or a few TB apple cider vinegar)
6 TB raw Hempseed oil
1-2 TB dried cumin
garlic salt (optional)
sea salt to taste
toss all ingredients together in large bowl, let sit in fridge for a few hours. Serve & enjoy! So colorful and pretty.
Rainbow Super Crunch Salad (serves 2)
1 red bell pepper, 1 orange, And 1 yellow, chopped
5-6 medium tomatoes, chopped
juice from 1-2 small limes
2 avocados, diced
garlic salt (optional)
1 handful of raw cashews (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
All the recipes below are raw and vegan and (hopefully!) very quick and easy to prepare. No stove required! Mostly I don't make complicated raw food recipes, because I like fruit smoothies, green salads, and fresh veggie juice best. But when I want something more exciting, I make one of my favorite raw recipes below. Any exotic ingredients can usually be found in your local health food store. The measurements and servings below are *Only Estimates* because I never measure anything. Please just taste as you go, and add more or less of anything at your discretion. Confused about what to buy at the store to stock a Raw Food Kitchen? Here's my Shopping List! Have fun!!
Dressings
Naked Dressing (serves 1-2)
1-2 TB fresh cold pressed Hempseed Oil (or flax or raw cold pressed oil of your choice)
juice of 1 or 2 limes, squeezed
garlic powder (or diced raw garlic)
sea salt
toss all ingredients together over your salad, serve and enjoy!
Asian Orange Dressing (serves 1-2) NEW!
1-2 TB fresh cold pressed Hempseed Oil (or flax or raw cold pressed oil of your choice)
juice of 1 or 2 oranges, squeezed
sprinkle of Nama Shoyu (raw soy sauce)
toss all ingredients together over your salad, serve and enjoy!
Sweet & Creamy Carrot Dressing (serves 2-4) NEW!
1/2 C raw sunflower seeds
1/2 C raw Brazil nuts (soaked 30 min.)
1/2 C raw Cashew nuts (soaked 30 min.)
1 C raw peeled organic baby carrots
juice from 3-4 lemons, squeezed
1 TB paprika (optional)
2-3 cloves raw garlic (optional)
2-3 TB agave (to taste)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Creamy Herb Dressing (serves 2-4) NEW!
1 C raw soaked sunflower seeds (soak overnight)
1 C fresh basil
1 C fresh cilantro
1 C fresh italian parsley
juice from 3-4 limes, squeezed
2-3 cloves raw garlic (optional)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Special Salads & Salsas
Cucumber Salad (serves 4-6) NEW!
3-4 red bell peppers, chopped
6-8 medium tomatoes, chopped
3 medium cucumbers, chopped
1 C shredded purple cabbage
2 C shredded carrots, peeled
1/2 C sweet onion, chopped
juice from 4-6 limes (or a few TB apple cider vinegar)
6 TB raw Hempseed oil
1-2 TB dried cumin
garlic salt (optional)
sea salt to taste
toss all ingredients together in large bowl, let sit in fridge for a few hours. Serve & enjoy! So colorful and pretty.
Rainbow Super Crunch Salad (serves 2)
1 red bell pepper, 1 orange, And 1 yellow, chopped
5-6 medium tomatoes, chopped
juice from 1-2 small limes
2 avocados, diced
garlic salt (optional)
1 handful of raw cashews (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Asian Orange Dressing (serves 1-2) NEW!
1-2 TB fresh cold pressed Hempseed Oil (or flax or raw cold pressed oil of your choice)
juice of 1 or 2 oranges, squeezed
sprinkle of Nama Shoyu (raw soy sauce)
toss all ingredients together over your salad, serve and enjoy!
Sweet & Creamy Carrot Dressing (serves 2-4) NEW!
1/2 C raw sunflower seeds
1/2 C raw Brazil nuts (soaked 30 min.)
1/2 C raw Cashew nuts (soaked 30 min.)
1 C raw peeled organic baby carrots
juice from 3-4 lemons, squeezed
1 TB paprika (optional)
2-3 cloves raw garlic (optional)
2-3 TB agave (to taste)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Creamy Herb Dressing (serves 2-4) NEW!
1 C raw soaked sunflower seeds (soak overnight)
1 C fresh basil
1 C fresh cilantro
1 C fresh italian parsley
juice from 3-4 limes, squeezed
2-3 cloves raw garlic (optional)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Special Salads & Salsas
Cucumber Salad (serves 4-6) NEW!
3-4 red bell peppers, chopped
6-8 medium tomatoes, chopped
3 medium cucumbers, chopped
1 C shredded purple cabbage
2 C shredded carrots, peeled
1/2 C sweet onion, chopped
juice from 4-6 limes (or a few TB apple cider vinegar)
6 TB raw Hempseed oil
1-2 TB dried cumin
garlic salt (optional)
sea salt to taste
toss all ingredients together in large bowl, let sit in fridge for a few hours. Serve & enjoy! So colorful and pretty.
Rainbow Super Crunch Salad (serves 2)
1 red bell pepper, 1 orange, And 1 yellow, chopped
5-6 medium tomatoes, chopped
juice from 1-2 small limes
2 avocados, diced
garlic salt (optional)
1 handful of raw cashews (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Sweet & Creamy Carrot Dressing (serves 2-4) NEW!
1/2 C raw sunflower seeds
1/2 C raw Brazil nuts (soaked 30 min.)
1/2 C raw Cashew nuts (soaked 30 min.)
1 C raw peeled organic baby carrots
juice from 3-4 lemons, squeezed
1 TB paprika (optional)
2-3 cloves raw garlic (optional)
2-3 TB agave (to taste)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Creamy Herb Dressing (serves 2-4) NEW!
1 C raw soaked sunflower seeds (soak overnight)
1 C fresh basil
1 C fresh cilantro
1 C fresh italian parsley
juice from 3-4 limes, squeezed
2-3 cloves raw garlic (optional)
water
sea salt
blend all ingredients together in blender, adding enough water to obtain a creamy but pourable dressing. Also makes a terrific dip!
Special Salads & Salsas
Cucumber Salad (serves 4-6) NEW!
3-4 red bell peppers, chopped
6-8 medium tomatoes, chopped
3 medium cucumbers, chopped
1 C shredded purple cabbage
2 C shredded carrots, peeled
1/2 C sweet onion, chopped
juice from 4-6 limes (or a few TB apple cider vinegar)
6 TB raw Hempseed oil
1-2 TB dried cumin
garlic salt (optional)
sea salt to taste
toss all ingredients together in large bowl, let sit in fridge for a few hours. Serve & enjoy! So colorful and pretty.
Rainbow Super Crunch Salad (serves 2)
1 red bell pepper, 1 orange, And 1 yellow, chopped
5-6 medium tomatoes, chopped
juice from 1-2 small limes
2 avocados, diced
garlic salt (optional)
1 handful of raw cashews (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Special Salads & Salsas
Cucumber Salad (serves 4-6) NEW!
3-4 red bell peppers, chopped
6-8 medium tomatoes, chopped
3 medium cucumbers, chopped
1 C shredded purple cabbage
2 C shredded carrots, peeled
1/2 C sweet onion, chopped
juice from 4-6 limes (or a few TB apple cider vinegar)
6 TB raw Hempseed oil
1-2 TB dried cumin
garlic salt (optional)
sea salt to taste
toss all ingredients together in large bowl, let sit in fridge for a few hours. Serve & enjoy! So colorful and pretty.
Rainbow Super Crunch Salad (serves 2)
1 red bell pepper, 1 orange, And 1 yellow, chopped
5-6 medium tomatoes, chopped
juice from 1-2 small limes
2 avocados, diced
garlic salt (optional)
1 handful of raw cashews (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Rainbow Super Crunch Salad (serves 2)
1 red bell pepper, 1 orange, And 1 yellow, chopped
5-6 medium tomatoes, chopped
juice from 1-2 small limes
2 avocados, diced
garlic salt (optional)
1 handful of raw cashews (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Summer Salad (serves 2)
1 Cup sprouted lentils, orange or brown
3 medium tomatoes
2 red bell peppers, chopped
1 avocado, diced
2 TB cold pressed hempseed oil
garlic salt or minced garlic (optional)
sea salt to taste
toss all ingredients together in large bowl, serve and enjoy!
Traci's Favorite Fruit Salad (serves 1-2)
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
2 or 3 champagne (skinny yellow) mangos, chopped (if not available, use regular mangos)
2 sliced bananas
1 Cup fresh strawberries, chopped
mix all ingredients together in large bowl, let sit for 5 min., serve and enjoy!
Carrot Crunch Salad (serves 1 or 2)
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
1 Cup shredded carrots
1 Cup celery slices
1 small red, orange or yellow bell pepper, chopped
1 handful fenugreek sprouts
3 Tb. dried dulse, in tiny shreds (optional)
1/2 Cup raw walnuts, chopped
sea salt to taste
juice of 1-2 limes
1-3 Tb. of your favorite dressing
toss all ingredients together in large bowl, let sit for 5-10 minutes. Enjoy!
Salsa Salad (serves 2)
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
1 Cup fresh raw corn
1/2 Cup shredded carrots
1/2 Cup celery slices
1 large red, yellow, or orange bell pepper, chopped
1 Cup cucumber, chopped into bite sized chunks
1 Cup fresh salsa (buy or make your own from fresh tomatoes, sea salt, cilantro, lemon juice, onions)
1/2 Cup raw pine nuts or raw cashews
sea salt to taste
Blend salsa and nuts together to make a creamy dressing. Toss other ingredients together in large bowl, mix in dressing. Enjoy!
Persimmon Salsa w/ Red Bell Peppers & Avo (serves 3-4)
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
5 roma tomatoes
3 fuyu persimmons (or 1 of the other larger, softer variety)
handful of fresh cilantro
1/2 C fresh sliced onion
2-3 TB Apple Cider Vinegar or juice from 2-3 limes, squeezed
Sea salt to taste
3-4 large ripe red bell peppers
1-2 ripe avocados
Slice bell peppers lengthwise into strips and set on plate. Mash avo in bowl (adding garlic powder or other seasoning is optional) Blend all other ingredients on "pulse" setting in food processor until blended but still chunky. Stir salsa with avo or put in seperate bowl, and use as dip for the bell pepper slices. OR this salsa also makes a great salad with raw corn and some avo cubes and celery slices added. Enjoy!
Dinners
Sweet Carrot Soup (serves 2-3)
3 C (or 24 oz.) raw carrot juice (juice 1 small raw ginger slice too, optional)
1 C raw cashews
1 TB paprika, to taste
1/2 TB chili powder, to taste
2 TB raw tahini or almond butter
1 garlic clove
sea salt to taste
Blend all ingredients together in blender. Pour into bowls. Store in fridge. Excellent with salad and/or raw crackers.
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Spinach Surprise (serves 2-3)
5-6 Cups raw spinach, packed
juice from 1-2 small limes
1 large avocado
1 apple, sliced
1 garlic clove
1 handful fresh cilantro
pumpkin seeds on top
sea salt to taste
Blend all ingredients except pumpkin seeds together food processor. Scoop into bowls and garnish with pumpkin seeds. Eat immediately, this doesn't keep well in fridge. Perfect as a dip for veggies or crackers, or just by itself! The surprise is how amazing this tastes, with all that spinach packed in. This recipe is very similiar to Alligator Soup, below.
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Sprouted Spelt Bread Or Pizza Crust (serves 2-3)
1/2 apple
1 C sprouted spelt berries
1/2 C raw pumpkin seeds
dried Italian herbs, to taste (optional)
Agave, to taste
sea salt to taste
Blend all ingredients together food processor. Dehydrate at 100F for several hours, flipping once, until the bread is crispy but not too hard.
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Total Tomato Sauce for Pizza (serves 2-3)
5-6 sundried tomatoes
2 soaked medjhool dates
1 apple, chopped
1 clove garlic, chopped
Italian seasoning or fresh basil, to taste
sea salt to taste
Blend all ingredients together food processor. Store in fridge. Spread sauce thickly on pizza crust just before you're going to eat it, and place sliced avocado on top.
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!
Be Kind to All Living Things, and To Yourself!!!
disclaimer: the above is not intended as medical advice, please consult your doctor before beginning a diet, weight loss or exercise program
Pasta & Sauce (serves 2)
Noodles: 2 large zucchinnis, turned into pasta in a spiral slicer
Bell Pepper Sauce:
1 red bell pepper
juice of 1 small lime
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
sea salt
dash or more of paprika
dash or more of chili powder
Or Spaghetti Sauce:
1 red bell pepper
1/2 Cup soaked sundried tomatoes
1 clove garlic
1 TB apple cider vinegar
juice of 1/2 lemon (optional)
nama shoyu (raw soy sauce) or sea salt
agave nectar or honey
dash or more paprika
Or Alfredo Sauce:
1 Cup raw cashews, macadamias or pinenuts (soak for 15 minutes to soften)
1 clove garlic
juice of 1 lemon
sea salt
Grate zucchinnis into pasta, set aside. Choose one of the sauces and blend ingredients together in a blender or food processor. Spoon sauce over noodles and serve promptly. Enjoy!
Alligator Soup (serves 2)
1 large cucumber
1 ripe avocado
1 clove garlic
juice of 1 lime
2 Cups spinach or tender greens
1/2 Cup or more fresh cilantro
nama shoyu or sea salt
toppings (sliced fresh mushrooms, raw pumpkin or sunflower seeds, sliced celery)
Blend ingredients in food processor until creamy and smooth. Serve in pretty bowls and decorate with your favorite toppings. I Love this!!
Cucumber & Dip: (serves 1)
1 cucumber, sliced
1/2 avocado, mashed
nama shoyu or sea salt to taste
Add nama shoyu or sea salt to mashed avo and use as dip for cucumber slices. I like to have a side dish of fresh grape tomatoes with this too. It's yummy!
Desserts
Cacao Date Balls (serves 1-2)
5 soaked Medjhool dates
1/2 C raw pecans
agave nectar or honey to taste
sea salt, to taste
1-2 TB ground or whole Raw Cacao nibs
Blend all ingredients together in food processor. Roll into bite sized balls and store in the fridge. Perfect by themselves or dipped into the Strawberry Sauce below
Strawberry Sauce (serves 2-3)
2 C partially thawed strawberries
agave nectar or honey to taste
Blend ingredients together in food processor until creamy and smooth. Store in the fridge. Perfect over fresh fruit (like chopped Mango) or with the Cacao Date Balls above.
Cacao Shake (serves 2) TRACI'S ABSOLUTE FAVORITE!
5 frozen bananas
1 TB raw tahini
2 TB raw almond butter
agave nectar, to taste
2 TB raw Hemp Protein powder (optional)
2 TB Raw Cacao nibs
3 TB Raw Cacao powder
dash sea salt (optional)
2 cups pure water almond or nut milk (you can make this raw yourself or buy non-raw almond milk at the store, your choice)
Blend all ingredients together in blender until smooth and creamy. Sooo Dreamy and addictive! I have one almost EVERY night!
Raw Almond Milk (serves 3-4)
1Cup raw almonds (other other raw seeds or nuts), soaked in pure water overnight in fridge
2 Cups pure water
agave nectar or honey to taste
vanilla extract to taste
Drain almonds, then blend all ingredients above together in blender until smooth and creamy. Strain out almond pulp. Store in fridge. You can make chocolate milk by omitting the vanilla and adding carob or cacao instead. This doesn't last very long in fridge, so drink it up!
Banana Baby (serves 1)
1 ripe banana, sliced or whole
raw almond or nut butter
agave nectar or honey
Spread almond butter on banana and drizzle with agave or honey. Sooo Yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Chocolate Heaven (serves 3-4)
1/2 C raw almond or nut butter
3 TB raw tahini
1/4 C raw carob powder
agave nectar or honey to taste
sea salt to taste
Mix all ingredients together in bowl with fork. When done, this should taste sweet, chocolately and a little salty, like a peanut butter cup! You can shape these into little balls or just eat plain. Super rich and yummy!!
Turtles (serves 1 or 2)
several large soft medjhool dates
handful of raw pecans
Pit all the dates, insert 1 pecan half in each date. Arrange on plate. Divine!!
Frozen Fruit Dream Cream (serves 2) this recipe requires a Champion juicer with the blank plate in
4 frozen bananas
2 Cups frozen mangos or other sweet fruit
Run frozen fruit through the Champion into a large bowl. Serve and enjoy! Guiltless ice cream!
Midnight Madness (serves 1)
1/4 ripe avocado
1 ripe banana
1 TB of raw carob powder
agave nectar or honey
Mash avo and banana together in bowl and add other ingredients, or blend all together in food processor. Mix until smooth & creamy!
Strawberry Cookies (serves 3 or 4) requires dehydrater
1 Cup ripe strawberries
3/4 Cup raw cashews, soaked for 20 minutes until soft
agave nectar or honey to taste
Blend ingredients together in food processor until smooth. Spoon onto teflex sheet in round cookie shapes about 1-2 cm thick and dehydrate at 95F for several hours, flipping over when ready. Dehydrate until firm but soft, like a chewy cookie. Enjoy! Store in fridge.
Chocolate Orange Cake (serves 4)
Filling:
2 Cups fresh raw young coconut meat (the white pointed ones) OR double the recipe from Midnight Madness and just add the orange zest
3-4 TB raw carob powder
4 dried pitted prunes, soaked for 1/2 hour
1 TB orange zest (peel)
agave nectar or honey
Crust:
soaked (overnight in fridge) raw almonds, ground into powder
honey
1 tsp. vanilla extract (optional)
Stir honey and vanilla extract into powdered almonds until mixture is moist and sweet, spread into pie pan. I always make the filling much sweeter than the crust. Blend other ingredients in food processor until smooth, and spoon onto pie crust. Cover in fridge for a couple hours and enjoy!!