Raspberry Lemon Snow Cone

• 1 apple
• 1 banana, sliced
• 2 Tbsp almond butter
• 1 tsp honey

Slice the apple horizontally and core the slices. The slices should look like rings. Spread honey and almond butter on the slices and arrange bananas on the slices. Top with a second apple ring if desired. Enjoy!

Sauce:

• 1/2 cup Water
• 2 tablespoons Lemon Juice
• 1 Clove Garlic, Peeled
• 1 teaspoon Salt
• 1 cup Raw Pine Nuts (optional to soak)
• 1/3 cup cashews
• 1 teaspoon Raw Honey
• 1 pinch Pepper
• 1/2-1 teaspoon Nutritional Yeast

Pasta:

• 1/2 Red Bell Pepper, diced
• 5 baby portobella mushrooms, sliced
• marinade: 1 tsp olive oil, 1 tsp nama shoyu, 1 tsp lemon juice
• 6 cherry tomatoes, halved
• 1 cup Pea (frozen and thawed)
• 2 cucumbers, spiralized
• Herbs for garnish (chives, green onions, parsley, cilantro)

For the sauce, blend the cashews and water in a high speed blender. Add the remaining sauce ingredients. Marinade the mushrooms and bell pepper between 1 hour and overnight, or dehydrate for 30 minutes at 105 degrees. Prepare the pasta by topping the spiral cut cucumbers with peas, tomatoes, and bell pepper.

• 1 cup chilled almond milk
• 1 cup chilled sliced fruit (bananas, strawberries, blackberries, etc)
• 2 Tbsp chopped nuts (cashews, brazil nuts, etc)
• 2 Tbsp chopped dried fruit (dates, raisins, cranberries, etc)

Put dry ingredients in a bowl and pour almond milk over it. Serve immediately.

• 1 bananas
• 1 avocado
• 1-2 Tbsp agave or raw honey
• 1/2 cup frozen banana slices or 1/2 cup mango
• 1/4 cup strawberries
• 1-2 tsp carob powder or raw cacao nibs, ground
• 3 strawberries, sliced

Blend all ingredients in a high speed blender except 3 sliced strawberries. Chill for 20 minutes if desired. Serve with sliced strawberries.

• 1 Avocado
• 1/2 cup Water
• 1/2 cucumber
• 3 tablespoons Lime Juice or Lemon Juice
• 3-5 Tbsp fresh basil
• 2 Tbsp fresh cilantro

Blend all ingredients in a high speed blender until smooth.

• 1 cup cucumber, chopped
• 3-4 Tbsp cashew or almond, ground
• 1 Tbsp dill
• 1 Tbsp agave
• salt and pepper
• 1 Tbsp lemon
• 1-2 cloves garlic

Blend all ingredients in a high speed blender or food processor until smooth. Serve on salad or cucumbers.

• 1 cucumber, thinly sliced
• 2 Tbsp fresh dill
• 1 Tbsp olive oil
• 1 tsp salt
• 1 clove garlic, diced
• 2 Tbsp lemon juice
• 2 Tbsp red onion, sliced
• 1 small tomato, sliced

Combine all ingredients and chill for an hour before serving.

• 1/2 carrot, grated
• 1/2 celery stalk, chopped
• 1 cup almonds, ground in coffee grinder
• 2 Tbsp agave
• 1 tsp Italian seasoning
• 1 Tbsp fresh parsley
• 1 tsp cumin
• 1/2 tsp cayenne or fresh jalapeno
• 1 Tbsp lemon
• 1 Tbsp olive oil
• cilantro - garnish

Blend the carrots and celery in a food processor. Add all the seasonings and mix well. Add the ground almonds and garnish with cilantro. Serve with crisp lettuce and sunflower seed crackers.

This recipe can be made using only almonds if you do not have coconut. Use more almonds to give it a creamy texture. The dish can be garnished with chopped bell pepper, cilantro, and basil if desired.

• Fresh young coconut, meat removed
• 1-2 Tbsp curry paste (red, yellow, green, panang, etc)
• 1/4 cup almonds
• water
• 4 basil leaves
• 2 Tbsp honey
• 1/4 cup fresh lime juice
• diced bell pepper and cilantro (opt)

Chop the young coconut and reserve the water. Do not use the coconut water in the curry, as it has strong flavor. Instead, drink the water or use it in a smoothie.

To make the coconut milk, blend the coconut pieces with water. Set coconut milk aside. Blend almonds and 1.5 cups water and strain through a nut milk bag. Combine 1 1/2 cups of coconut milk with 1 1/2 cups of almond milk. In a blender, add 1 Tbsp honey and curry paste. Taste the mixture, and add more if desired. Blend well. Add the basil and pulse two or three times. Serve slightly warm (the high speed blender will warm the dish if you run it for a minute). Garnish with bell pepper and cilantro if desired.

• 1 cup sunflower seeds, ground in coffee grinder
• 1 cup almonds or walnuts, ground
• 2-3 cloves garlic, chopped
• 2-3 Tbsp fresh parsley
• 1/2 cup shredded carrot
• 1-3 Tbsp onion, chopped
• 1 Tbsp salt
• 1 Tbsp italian seasoning
• 1/3 cup water or 1/3 cup fresh tomato, pureed
• 1 Tbsp olive oil

Combine all ingredients except sunflower seeds in a vitamix or blender, and blend well. Pour into a bowl and add the sunflower seed powder. Mix with a spoon. Spread out on a dehydrator teflex sheet. Dehydrate for 6 hours at 105, flip, and dehydrate another 8 hours or until crispy.

• 2 c. ground flaxseed or other ground nuts
• 1 c. sundried tomatoes, soaked overnight
• 2 Tbsp fresh basil
• 1 Tbsp garlic
• 2 Tbsp parsley
• 1/2 cup water or less - to consistency

Spread 1/8 inch thick on teflex sheets. Run a spatula to form crackers. Dehydrate at 110 degrees until crispy, 6+ hours.

• Buckwheat
• Avocado
• Sundried tomatoes
• Fresh tomatoes
• Fresh herbs
• Corn kernels
• Mushrooms
• Cold pressed olive oil
• Herbs de Provence

Soak buckwheat overnight. Sprout for 2-3 days, rinsing twice daily. Mix with chopped avocado, sundried tomatoes, fresh tomatoes, fresh herbs, corn kernels, and mushrooms. Mix the olive oil with the herbs de provence to dress the salad.

• 1 cup corn on the cob
• 1 Tbsp soaked pine nuts
• 1 Tbsp soaked cashew nuts (or favorite nuts)
• enough water to blend (1/4 cup)
• 2 Tbsp thinly sliced scallions
• 1/2 tsp minced jalapeno
• 1/2 clove garlic, pressed
• sea salt to taste
• Cilantro

Blend all ingredients except cilantro in the food processor or vitamix. Garnish with cilantro and enjoy.

• 1 1/2 bananas
• 1 1/2 tsp carob powder
• 1 teaspoon of agave
• 1 cup of fresh blueberries

Blend all ingredients and pop in the freezer for 20 minutes to chill.

This is an amazing dip - it tastes just like the garbanzo version of hummus. Serve the dip with homemade flax crackers or sliced carrots.

• 2 zucchini, peeled and grated
• 1/3 cup fresh lemon juice
• 1/2-1 cup tahini - to taste
• salt, pepper
• cumin
• 2 cloves of garlic - finely grated
• 1/2 cup parsley, finely chopped
• 1 tsp jalapeno pepper, chopped
• paprika, to garnish
• pine nuts, to garnish

Press the grated zucchini with a clean towel for several minutes to release the water. Blend the zucchini and lemon juice until very finely pureed. Add all ingredients except garnish and puree. Refrigerate for 30+ minutes, until the flavors blend. Garnish and serve.

• 3 carrots sliced
• 1 onion sliced
• 1 red pepper sliced
• 1 green bell pepper sliced
• 1 eggplant peeled and cubed (opt)
• green peas, in shell
• mushrooms, sliced (opt)

Marinade

• 1 cup olive oil
• 2 tbs herbs de provence
• 3 tbs agave
• cayenne
• salt, pepper
• 2 tablespoons shoyu
• 1 lemon, juiced

Marinade the vegetables for two hours. Dehydrate for 4 hours so the veggies are still crunchy, but appear somewhat “cooked”. Enjoy immediately after dehydrating!

This delicious combination reminds me of a pepper and olive pizZa-Salad!

• Mixed asian greens
• Diced red bell peppers
• Mediterranean olives, mixed black and green, non pitted
• Sliced artichoke hearts
• Annie’s goddess salad dressing (tahini based)

Sliced the olives away from the pitts. Top the salad with all vegetables. Dress lightly with goddess dressing.

• 1 cup almond milk
• 1/4 cup cold water
• 1/2 banana
• vanilla bean
• dash of salt
• 2 Tbsp honey

Put the drink in the freezer for 20+ minutes, until it is ice cold but still liquid. Or, pour it over ice cubes. It will taste like you’re drinking ice cream!

• 2 cups oat groats sprouted (i did mine for 36 hours)
• 1 cup raisins, soaked
• 2-3 apples, peeled and chopped
• 3/4 cup maple syrup
• 2 cups fresh strawberries
• 1/2 cup walnuts or almonds, coarsely chopped

In the food processor, process the oats for several minutes until powdered. Add the raisins and process for 30 seconds, until coarsely chopped. Set the mixture aside.

Process the apples in the food processor until creamy. Add the maple syrup and mix well. Add to the oatmeal mixture and mix with a spoon until well combined. Add the nuts and mix the batter.

Process the strawberries until pureed and set in the fridge.
Form the oatmeal mixture into thumbprint cookies on teflex sheets. Dehydrate for 3-4 hours. You can begin at 135 degrees for the first two hours without removing the enzymes, as the mixture is still moist. After two hours, reduce the temperature to 115 degrees and cook for an additional 1-2 hours.

Remove the cookies from the dehydrator and fill them with the strawberry puree.  Dehydrate for 4-8 hours - until the cookies have reached their desired texture. They should be slightly crispy on the outside and moist on the inside.