Raspberry Lemon Snow Cone

• 4 ripe peaches, peeled
• 1/3 cup agave nectar
• sprinkle salt

Place the peeled peaches in a bowl. Add the agave nectar and a sprinkle of salt. Mix well. Place the bowl in the fridge for an hour. After an hour, the peach juice will mix with the agave nectar to form a light syrup. Enjoy the cold peaches with the syrup.

You can substitute the chicken breasts with cutlets, thighs, or drumsticks.

• 4 boneless, skinless chicken breasts
• 1 large onion, sliced
• 2 cloves garlic, chopped
• 1 Tbsp soy sauce
• 1 Tbsp minced ginger
• 2 carrots, cut into coins
• 1 head  of bok-choi
• 2 cups chicken broth

To prepare the bok-choi, first slice off the very bottom, then cut it in half to separate the green leaves from the white stalk. Coarsely chop the green leaves as if they were spinach, and slice the white stalks as if they were celery.

Fry the onions over medium heat until brown, about 5 minutes. Then add the garlic, soy sauce, ginger,  carrots, and white stalks of bok-choi. Cook for 3 more minutes. Add the chicken broth and bok-choi leaves, then nestle the chicken into the liquid. Cover with a lid and cook for about 15 minutes, until chicken is done.

• 1 zucchini, spiralized into noodles
• 1/2 an avocado, chopped and salted
• 1 tomato, sliced
• cilantro, to garnish

Sauce

• 1 cup orange cherry tomatoes
• 1 clove garlic
• 1 Tbsp honey
• 1 Tbsp olive oil
• 2 leaves basil

Blend the sauce in a high speed blender, adding the basil leaves for the final few seconds of blending. Assemble the salad by placing avocado and tomato on the zucchini. Pour the sauce on top and garnish with basil. Enjoy!

• 2 cups macadamia nuts, soaked in water for 8 hours
• 1 1/3 packed cups young coconut meat
• 1 cup maple syrup
• salt, to taste
• 3 Tbsp honey
• 3/4 cup water
• 3/4 cup chopped pecans

Blend all ingredients except pecans in a high speed blender until smooth. It’s best to run the mixture in smaller batches, because most blenders can’t handle the entire recipe at once.

Chill to fridge temperature. Pour into the ice cream maker, add chopped pecans, process, and serve.  You can keep the ice cream in the fridge for up to a week, and only process small amounts in the ice cream maker just before serving. Leftovers can be kept in the freezer for months.

• 6 stalks kale
• 1 Tbsp oil
• 2 Tbsp fresh squeezed orange juice (or more, if desired)
• 1 orange, sliced into 1 inch chunks

Dressing:

• 1 cup sesame seeds
• 2 lemons, juiced
• water as needed
• salt to taste

Heat a pot of water to 115 degrees. Put the kale in the water and cover the pot. Let the kale sit for 30 minutes. Drain the water. Put the kale in a salad spinner to remove the water.  Slice the kale into thin ribbons. Place the kale in a container, pour the oil and orange juice over it, and allow it to marinade in the fridge for 12-18 hours.

Assemble the dressing by blending in a high speed blender (Blendtec or Vitamix brand). Taste and adjust the amount of lemon, seeds, salt, water until desired texture and flavor is achieved.  Refrigerate.

After the kale has marinaded, serve the kale on a plate, drizzle the dressing, and place orange chunks on the bed of greens. Enjoy immediately, while the kale is cold.

• 2-3 jalapenos or other green peppers, seeds removed
• 1 cup cilantro, stems and leaves
• 3 Tbsp lemongrass, thinly sliced
• 1 whole lime, peeled
• 1 Tbsp galangal
• salt

Blend all ingredients in a high speed blender until smooth. Store in a covered container in the fridge for up to one week.

• 4 ea Dried red chili peppers
• 1/4 ts Fennel seeds
• 1 ts Coriander seeds
• 1/4 ts Mace
• 1 ea Lemon grass stalk
• 1 ts Lemon zest
• 1 ts Galanga, fresh or frozen
• 3 md Shallots, peeled & chopped
• 5 ea Garlic cloves, chopped
• 1/4 cup water
  Cut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes. Blend to a thick red-brown paste in a high speed blender, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use.

Makes

About 3/4 cup

Ingredients

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp salt
• 10 (20g) large dried chillies, soaked in warm water for 25 minutes, then finely chopped
• 1 tsp grated ginger
• 1 stalk lemongrass, white part only, finely chopped
• Rind of 1/4 kaffir lime, finely chopped
• 1/2 a lime
• 6 coriander roots, washed, finely chopped
• 2 shallots, finely chopped
• 4 cloves garlic, crushed
• 4 red birdseye chillies, seeded

Method

1. Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.
2. Add 1/4 cup water and blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

*Bread:
•    2 apples
•    1/2 cup of ground flax
•    ½ cup ground sesame seeds
•    1/8 cup of coco oil or olive oil
•    1/4 cup of water.

Blend all in food processor, spread 1/2 inch thick on teflex dehydrator sheet and dry for 4 hours. Then transfer to grid dehydrator sheet. Dry for 6 hours. Flip and dry for another 2. REALLY Easy.
*Almond butter
*Cherry Jam is 1 part dried cherries, 1 part re-hydrated cherries.
Pulse in food processor until you like the consistency.
Spread the almond butter and cherry jam on the bread and enjoy!

Base:

• 1/4 c. soaked walnuts and brazil nuts
• 1/2 c. carrots
• ¼ c. mushrooms
• 1/4 c. corn
• 1/2 minced red bell pepper (works well if frozen first)

Food process the mushrooms, corn, bell pepper, carrots, nuts
Mix in the following in a bowl:

• 1/2 c. minced avocado
• 1 minced shallot

Sauce:

• ¼ c. Sun dried tomatoes and the 2 c. of soaking water
• 1/4 c. fresh tomatoes
• 1/2 an avocado
• 1 Tbsp fresh jalapeno
•  1.5 tsp honey
• 1.5 tsp olive oil
• 1 tsp green onions (white part)
• dash salt
• 1 clove garlic
• 1 T. fresh oregano
• ½-1 tsp. chili powder
• 1/2 tsp. cumin
• 1 tsp. lemon or lime juice

Blend the sauce.

Pour sauce over the base, mix well and serve.

Sprinkle with cayenne pepper for a hotter sauce.

Serve warm, topped with chopped cilantro.

• 2 cups flax seeds, golden
• 1.5 Tbsp chili powder
• 1.5 Tbsp paprika
• 1/2 tsp cumin
• 1/2 a jalapeno
• 1 tomato
• 1 clove garlic
• 1 inch slice of onion
• 2 Tbsp oregano or parsley or cilantro

Mix all ingredients in a high speed blender. Pour in a bowl. Add the flax seeds to the bowl and mix with a spoon. Pour in a very thin layer on two teflex sheets, dehydrate for 2 hours at 105 degrees. Flip onto mesh dehydrator sheet and dehydrate an additional 12 hours or until crispy.

• 1 tomato, chopped
• 1 cucumber, chopped
• 1 cup parsley, chopped
• 2 Tbsp mint, chopped
• 1/2 lemon, juiced
• 1 Tbsp olive oil
• salt and pepper
• 1 stalk green onion, diced

Mix all ingredients and serve cold.

This pasta with creamy almond sauce is a warm comfort food that pairs well with Jalapeno Walnut Patties.

• 1 yellow squash, peeled

Almond Cream:

• 1/4 cup water
• 1/4 cup cashews
• 2 Tbsp almond butter
• 1 tsp tahini
• 1 tsp honey
• 1/2 tsp Nama Shoyu
• 1 clove garlic
• 1/2 tsp ginger

Blend the sauce ingredients in a high speed blender. Taste the mixture and add more of any ingredient if needed. Pour sauce in a bowl. Take the peeled yellow squash and spiralize it, or use a julienne peeler to make noodles. Put the noodles in the sauce bowl. Marinade for 1/2 hour or more, if desire. Alternately, serve immediately. You can heat the food on a stove until warm to touch, if desired.

This recipe should be prepared 7 hours in advance of meal time, as the dehydration time is 6 hours. The recipe serves one to two people, as it’s possible to make two small patties with the ingredients.

• 3/4 cup walnuts, soaked 4 hours (soaking optional)
• 4 cherry tomatoes
• 1 small shallot
• 1 clove garlic
• salt, pepper
• 1/2 jalapeno
• 1/2 tsp cumin
• 1 Tbsp fresh parsley
• 1 Tbsp fresh green onions
• 2 Tbsp lemon juice

Cashew Curry Sauce:

• 1/4 cup cashews
• 1/4 cup water
• 1/2 tsp curry powder

Blend all ingredients except walnuts in a food processor or blender. Add one or two tablespoons of water if needed, less water means a shorter dehydration time. Add the walnuts and pulse the mixture several times. The nuts should only be processed/blended for a few seconds, so that they retain some crunchy texture. Spoon the mixture into small patties on a teflex sheet. Dehydrate at 105 degrees on a teflex sheet for 2 hours or until firm enough to flip. Transfer mixture to mesh dehydrator sheets and dehydrate for an additional 4 hours or until desired texture is achieved.

Prepare the cashew curry sauce by blending all ingredients in a high speed blender or food processor. Place the patty on a plate and add a generous portion of mixed leafy greens, chopped green onions, cilantro, parsley, and avocado slices. Pour the cashew curry sauce over the greens and patty. Serve immediately.

• 1 head broccoli
• 1/2 cup Nama Shoyu (unpasteurized soy sauce)
• 1 Tbsp garlic, diced
• 1 Tbsp ginger, diced
• 1 tsp cumin
• 1 tsp fresh jalapeno, diced
• 1/4 cup cold pressed olive oil
• 1/4 cup fresh lemon juice

Chop the broccoli into small pieces. Combine the remaining ingredients in a large bowl. Place the broccoli pieces in the bowl so that they are covered with marinade. Refrigerate the dish for 8 to 16 hours. Drain the marinade and place the broccoli pieces on a mesh dehydrator tray. Dehydrate for 1 to 3 hours at 105 degrees. Serve immediately.

• 5 mushrooms, chopped (cremini and button)
• 1 apple, peeled and diced
• 2 stalks celery, chopped
• 1/4 cup walnuts, coarsely chopped
• 2 Tbsp cranberries or raisins
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives

Dressing:

• 1/8 cup cashews
• dash salt
• 1 Tbsp almond butter
• squeeze lemon juice
• 1/2 tsp honey
• 1/8 cup water

Combine the stuffing ingredients. Blend the dressing in a food processor or blender. Top the stuffing with the dressing and enjoy!

• 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.