Living Tree Organic Recipes

Alive Organic Recipe Videos
Dorit's Raw Vegan Holiday Feast
Raw Vegan Thanksgiving Dinner at the Louks Family House
Raw Vegan Strawberry Cheese Cake

Nut Milks
Sweet Almond Milk
Banana Almond Milk
Apple Ginger Almond Milk
Apple Fruit Harvest Pecan Milk

Living Soups
Living Tree Energy Soup
Cream of Mushroom Soup
Everybody's Favorite Celery-Cilantro Soup
Carrot and Almond Soup
Almond Creamy Base for 100 Soups
Lemon Zucchini Bisque
Corn-Off-The Cob
Almond-Beet Borscht

Living Main Lunch or Dinner Courses
Israeli Salad
Holiday Sprout Salad
Hippocrates Nut and Seed Loaf
Walnut Curry Pate
Almond-beet Nut Roll
Mock Black Ink Pasta with Pesto
Veggie Burgers
Mock "Tuna"
Nut Pate
Nutloaf
Fumi's Sundried Tomato Pate
Dorit's Living Pasta
Dorit's Alive Winter Porridge

Living Cakes, Pies and Desserts
Raw Cacao Mousse
Meringue
Vanilla Ice Cream
Decadent Carob Fudge Mousse
Celestial Pecan Pie
Raisin Balls
Carrot Cake
Apple Pie
Apple Walnut Pie
Could It Be Chocolate Pudding?
Susan's Alive Cacao Fudge
Annet's Ecstatically Delicious Chocolate Pie

Dips, Cheeses and Spreads
Organic Raw Macadamia Nut Ricotta Cheese
Habib's Raw Nut Cheese
Spicy Hummus Dip
Pine Nut Cream
Pine Nut Parmezan
Alpine Yogurt
Rich Yogurt
Apricot Butter
Tahini/Miso Soup
Almond Mayonnaise
Macadamia Cream
Indian Spice Sauce

Nut Milks

Almond Nut Milks
Once upon a time, milk was teeming with life forces. Today, supermarket milk is a brew of hormones, chemicals, DDT, fungicides, defoliants and radioactive fallout, produced by artificially inseminated creatures forced to stand around in muddy feed lots all day long. Here's a nutritious alternative you can easily prepare. All you need are raw almonds, some ingredients you can easily find in natural food stores, and a blender. Drinking nut milks prepared with organic almonds and almond butter is one taste-pleasing way to support the health and development of teeth, bones and muscles. These recipes are adopted from Not Milk... Nut Milks by Candia Sea Cole, Woodbridge Press, Santa Barbara, 1990.

Sweet Almond Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2 tbs. honey
3 to 3-1/4 cups spring water

Banana Almond Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
1-1/2 tbs. fresh Living Tree almond butter
1/3 cup ripe banana
1-1/2 tbs. honey
1/2 to 1 tsp. vanilla extract
3 to 3-1/4 cups spring water

Apple Ginger Almond Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2/3 cup organic apple (peeled and cut)
1/4 tsp. ginger powder (adjust if desired)
1 tbs. honey
3 cups spring water

Soak 1/3 cup raw almonds in spring water overnight. Drain and discard the soak water. Grind the flax seeds in an electric seed or coffee grinder. Put ingredients in a blender and blend until creamy smooth.

Apple Fruit Harvest Pecan Milk
1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2/3 cup dried apples
1/2 tsp. cinnamon powder
1/4 tsp. anise powder
3-1/2 cups spring water
1-1/2 tbs. honey (optional)

Soak 1/3 cup raw pecans and 2/3 cup dried apples in spring water overnight. Drain and discard the soak water. Grind the flax seeds in an electric seed or coffee grinder. Put ingredients in a blender and blend until creamy smooth.

Please note: Nut Milks are best drunk as soon as they are prepared. Refrigerate any unused portion. If still unused after 3 days, feed to the earthworms in your compost pile!

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Living Soups

Living Tree Energy Soup
The inspiration for this comes from several of sources. First, there is the excellent booklet, Nature's Healing Grasses that appeared some 30 years ago. It was written by H.E. Kirschner, a physician who was able to heal people afflicted with serious illness by putting one and all on a simple regimen: They would prepare a "green" drink" at least once a day. It consisted of several of greens, including "weeds" like malva, purslane and lambs-quarters, as well as cultivated greens like parsley. These were put in a blender and blended with pineapple juice. The mixture was drunk immediately after preparation.

I call it an "energy soup" because in my experience it is easily digested and has the effect of enhancing one's aliveness and well being. We've been preparing "energy soup" at Living Tree Community for over a decade.

We serve it at every meal. Here's our basic recipe:
3 carrots sliced thinly or diced
2 beets sliced thinly or diced
1 apple or cucumber (in season) diced
Chopped parsley, celery, kale, collards, arugula, endive, spinach, cabbage, cilantro, chard and lettuce (your choice)
Avocado
Lemon juice

Put the mixture into blender. Add spring water or freshly made carrot juice. If you want to supercharge the drink, add a handful of wheatgrass. Blend into a thick, smooth "soup". Serve immediately. One variant is to grind in a seed mill or coffee grinder some flax, sesame, sunflower, pumpkin or chia seeds and toss it in. Another variant is to add a chopped apple.

Cream of Mushroom Soup
Delicious as either a soup or a gravy. Can be gently heated (make sure it doesn't get warmer than 118 degrees Fahrenheit, which is warm, not hot to the touch) and served over nut or vegetable loaves. Because of its richness, 1/2 cup is a sufficient portion.

1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Bragg's
1 pinch sea salt 1/2 cup water
4 tsp minced mushrooms

Everybody's Favorite Celery-Cilantro Soup
Adapted from a recipe from the Live Food Factor by Susan Schenck.
1 bunch celery (about 8 stalks)
1 bunch cilantro
1 bunch fresh dill
1 cup Living Tree Alive Olive Oil
1/2 cup Living Tree raw almond butter or raw tahini
3 cloves garlic
1-2 T unpasteurized mayo
1 T nama shoyu
1/4 cup lemon juice (if not available, raw apple cider vinegar)
8 cups water

Blend in a K-Tec or Vita-Mix, adding a little of the ingredients at a time until creamy. This is a big hit everywhere I have taken it. I always get requests for the recipe! If you want to make it creamier, simply add more celery stalks and a little more almond butter or olive oil. Serves about 10.

The Live Food Factor by Susan Schenck
This book deserves to be a classic. It is well researched and provides answers to questions people so often ask..It is the best compendium we've seen on alive food.We hope to do a review in our next issue. Copies may be ordered by writing to Susan at livefoodfactor@yahoo.com

Carrot and Almond Soup
1/2 cup almonds, soaked 8-12 hours
1 1/2 carrot juice
1 small clove garlic, chopped
2 tsp chopped parsley
1 tsp Bragg's
Squeeze of lemon juice
Alfalfa sprouts
Handful of corn

In a blender, combine almonds and carrot juice, blend thoroughly. Add garlic, parsley, Bragg's and lemon juice. Blend until smooth. Pour into serving bowls, garnish with alfalfa sprouts and corn or bits of onion. Serves 2.

Almond creamy soup base for 100 soups
This is a fantastic Soup base that can be used to create numerous wonderful soups

1 1/2 cups sprouted almonds
2 cups filtered water
2 lemons, juiced
1 garlic clove
1 tbsp. flaxseed oil
1/2 tsp. ground cumin
1/2 tsp. Celtic sea salt

Put all ingredients above into a blender and blend very well. This is your Almond Creamy Soup Base.
Try the variations below.

Lemon Zucchini Bisque:
2 small zucchini, grated
1/2 cup finely minced shallot (or onion)

Corn-Off-The-Cob:
1 corn, cut off the cob
1/4 cup finely minced shallot
1/4 red bell pepper, finely chopped
2 mushrooms, finely chopped

Almond-Beet Borscht:
1/2 beet, grated
1/2 cup chopped cucumber
1/4 cup finely minced chives
sprinkle of chopped dill

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Living Main Lunch or Dinner Courses

Israeli Salad
by Master Raw Food Chef Dorit of Los Angeles
available in the book Celebrating Our Raw Nature

Serves 5-6
4 cucumbers, diced
4-5 large tomatoes diced
1 red bell pepper, diced
2 radishes, diced really fine
1/2 cup black olives from Living Tree Community Foods, piths removed and diced
2 Tablsepoons Olive Oil from Living Tree Community Foods
1 lemon, juiced
1 tablespoon scallions, diced
1/4 teaspoon garlic, diced
1/4 tsp ginger, diced
Pinch of cayenne pepper

When chopping the cucumbers and tomatoes, be sure to keep the seeds and juice and include that in the cups. Place all the ingredients in a large salad bowl and mix well. Allow this to sit for about 30 minutes before serving. (Can place in the refrigerator for the full 30 minutes if desired)

Holiday Sprout Salad
by Master Raw Food Chef Dorit of Los Angeles

Serves 3-4
3-5 cups sunflower sprouts, freshly harvested
1 cup pea sprouts, freshly harvested
1 cup bean sprouts
1 cup diced finely diced cranberries, pre-soaked in orange juice and Living Tree Raw Agave
1 cup cubed fresh papaya
1/2 cup hiziki seaweed, soaked beforehand
Place all the sprouts, cranberries shredded mango and papaya as well as the seaweed in a medium sized glass salad bowl or bamboo salad bowl.

Dressing
1 cup celery juice, freshly made 1/4 cup Living Tree Black Sesame Tahini
3-5 dates, piths removed, or 1 Tablespoon Living Tree Raw Agave
1-2 Tablespoons Apple Cider Vinegar
dash celtic sea salt (optional)
dash cayenne pepper

Mix all the ingredients in a blender until the desired taste and a creamy consistency are achieved. Adjust the amount of vinegar and cayenne pepper to taste.
Pour over the sprout salad. Toss well and serve.

Hippocrates Nut and Seed Loaf
1 cups walnuts
1/2 cup almonds (or pine nuts)
1 cup sunflower seeds
1/2 cup filberts
1/2 bunch scallions, coarsely chopped
1 clove garlic
1 carrot, coarsely chopped
1 zucchini
1/4 bunch cilantro
1/4 bunch basil
1/4 bunch parsley
juice of 1 lemon
Dulse flakes to taste
Red pepper rings for garnish
1 head romaine or green leaf lettuce

Run the nuts and seeds through a Champion juicer using the blank plate
Mix the nut/seed butter in a bowl
Finely chop the vegetables in a food processor
Mix all ingredients in a bowl, adding dulse to taste
Server on a bed of lettuce on a platter with red pepper garnish

Walnut Curry Pate
3 cups soaked walnuts
3-4 stalks of celery (include some of the leaves, they add lots of flavor)
1 red or yellow bell pepper
1 small onion (or 1/4 cup)
1-2 garlic cloves
1 cup fresh basil
handful fresh cilantro (1/2 to 3/4 cup)
small handful of fresh dill (1/4 cup)
3/4 tsp. of hot Jamaican curry powder (use more or less to your individual taste-if you can't find Jamaican curry, use another curry powder)
Nama Shoyu and.or Celtic sea salt, to taste

Chop the celery into 1-inch pieces to cut the strings; otherwise you might get long strings in the pate. Put walnuts and celery through a Champion or Green Power juicer with the juicer blank (homogenizer) in place. Set aside in a bowl.

Process the rest of the ingredients, except for the spices, in a food processor utilizing the "S" blade, until chopped very fine. Add this mixture to the homogenized walnuts and celery in the bowl. Add spices and mix together well.

Form into an attractive loaf. Garnish with walnut halves; you could put a line of them right over the middle of the loaf. Serve with crudite.

Serves 4, Keeps for up to 3 days in the refrigerator.

Almond-Beet Nut Roll
1 lb. almonds
1 cup pecans
4 tbsp. beets (approx. 1/2 of med. beet) measure after grinding
3-4 cloves garlic
1 scallion
4 tbsp. powdered thyme
2-3 tbsp. olive oil (extra virgin)
2-3 tbsp. Nama Shoyu
1/8-1/4 cup filtered water
5-6 1 ft. square pieces of Saran Wrap

Grind almonds and pecans as finely as possible in a food processor using the "S" blade. Set aside in a bowl. Chop beet into 4 pieces and also grind as finely as possible in the food processor. Set aside in a separate bowl.

Add olive oil into the ground nuts and stir meditatively with your fingers until thoroughly mixed. It should be the texture of corn meal. Next, stir in the powdered thyme and blend with fingers until evenly distributed. Mince garlic and scallions, add into mixture and again blend with your hands. Next blend in 4 tbsp. of the finely ground beets and the Nama Shoyu. If the mixture is too dry, add a little water to get a dough-like consistency. Knead the mixture until all the ingredients are evenly distributed.

Now your ready to roll:
Use a small kitchen scale to weigh out 1/4 lb. pieces of the mixture.

Place each 1/4 lb. piece of the mixture onto a 1-ft. square piece of Saran Wrap. Form each piece into a cylindrical shape at one end of the plastic wrap, leaving an inch of plastic on either side. Then roll the plastic tightly around the mixture and with both hands grasp both ends of the roll and twist simultaneously until the roll is tightly compressed, like a sausage.

For storage, place the rolls into a plastic container about the same width as the rolls, so the rolls hold their shape with the aid of the container. Refrigerate. When ready to serve, remove plastic and slice.

Mock Black Ink Pasta with Pesto
1 package hiziki filtered
3 tomatoes diced

Soak the hiziki in filtered water, enough to cover, for 30 minutes. Rinse 3 times and drain well. Dice the tomatoes and set aside

Pine Nut Pesto:
1 cup pine nuts, soaked and rinsed (soak a few extra to sprinkle on top)
4 1/2 cups fresh basil, gently packed (remove stems and discolored leaves)
1/2 cup fresh mint leaves, gently packed
3 medium to large garlic cloves, finely chopped
4 1/2 tbsp. olive oil (extra-virgin)
1/2 of a slightly rounded tsp. Celtic sea salt
approx. 3 tbsp. filtered water

While the hiziki is soaking, make the Pine Nut Pesto. Start by butting the garlic into the food processor with the "S" blade running. Then add in the pine nuts, followed by basil and mint, Celtic sea salt and Nama Shoyu. Add in the oil and water last. Process until smooth.

Set aside 1 cup of hiziki and 1/2 cup of pesto for garnishing. Toss the remainder of the hiziki "pasta" with t the remaining Pine Nut Pesto. When serving, put the tossed "pasta" in the center of the plate and surround it with the reserved plain hiziki. Add extra dollops of pesto on top. Sprinkle with diced tomatoes, extra olive oil and extra soaked pine nuts. Garnish with mint and basil leaves.

Serves 4. Keeps for 2 days in the refrigerator.

Veggie Burgers
1 cup almonds, soaked 12-48 hours and blanched
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1 beet
1 red bell pepper
1 red onion
1 zucchini
2 carrots, finely grated
2 stalks celery, finely chopped
1/4 cup fresh basis, finely chopped
1/4 cup fresh parsley, finely chopped
2 T Bragg Liquid Aminos
2 tsp flax oil
2 T lemon juice

Process almonds, sunflower seeds, beet red bell pepper, onion and zucchini through a Champion Juicer using the solide plate or a food processor with the "s" blade. Mix in remaining ingredients. Form into round burgers and place on a dehydrator tray with a teflex sheet. Dehydrate at 105 degrees for 4 hours, turn burgers over and remove teflex sheet. Continue dehydration for 4-6 hours, or until desired moisture is obtained. These burgers are delicious wrapped in large lettuce leaves with sprouts, tomato, and avocado.

Mock "Tuna"
1 cup almonds, soaked 12-48 hours and blanched
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1/4 cup sesame seeds, soaked 6-8 hours
1/2 cup celery, chopped finely
1/2 cup red onion , finely chopped
1/2 cup parsley, chopped
2 tablespoon lemon juice
1 tablespoon Bragg Liquid Aminos
1-2 teaspoons kelp powder

Process almonds, sunflower seeds, and sesame seeds in a Champion Juicer using the solid plate or in a food processor using the "s" blade. Add remaining ingredients and mix well.

Nut Pate
1 cup almonds, soaked 12-48 hours and blanched
1 cup pumpkin seeds, soaked 6-8 hours
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1/4 cups sesame seeds, soaked 6-8 hour
3 stalks celery, finely chopped
1 leek, finely chopped
1 red bell pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos
1-2 tablespoon kelp powder

Process almonds, pumpkin seeds, sunflower seeds, and sesame seeds in a Champion Juicer using eh solid plate or in a food processor using the "s" blade. Add remaining ingredients and mix well.

Nutloaf
1 cup almonds, soaked 12-48 hours, blanched
1 cup hazelnuts, soaked 6-8 hours
1 cup sunflower seeds, soaked 6 hours and rinsed
1" piece fresh ginger 4 stalks celery, finely chopped
1 carrot, finely grated 1 red bell pepper, finely chopped
1 yellow squash, finely chopped
1/4 cup parsley, finely chopped
1 tsp Bragg Liquid Aminos
1 tsp marjoram
1/2 tsp coriander

Process almonds, hazelnuts, sunflower seeds, and ginger through a Champion Juicer using the solid plate or a food processor using the "s" blade. Add remaining ingredients and mix well. Form into a nut loaf and refrigerate for 1 hour. Serve on a bed of your favorite sprouts.

Fumi's Sundried Tomato Pate
1 cup soaked almonds or sunflower seeds-sprouted
8-10 soaked sundried tomato pieces
1 stalk celery
2 teaspoons extra virgin olive oil
1 tablespoon minced onion
2 tablespoons fresh basil minced
1/2 teaspoon celtic sea salt

Process everything except basil in a food processor with the "S" blade.
Add basil at end. Decorate.

Dorit's Living Pasta
This recipe is from Master Chef Dorit's Recipes For Life to be released in 2007.

2 medium sized tomatoes (locally grown)
6-8 black sun dried, Living Tree olives, pitted then diced
Sprig of fresh oregano (or 1tsp of dried oregano)
2 tbs Living Tree Coconut Dream
1 tsp Living Tree Alive Olive Oil
1 tsp lemon juice (freshly squeezed)
Dash Himalayan Pink Crystal Salt
Dash turmeric

Method of Preparation- Using a Spirooli or Saladacco Machine, cut zucchini in long strips, resembling spaghetti. Place in a large mixing bowl. Cut tomatoes in quarters, and add to bowl. Add the rest of the ingredients and mix. Toss several times before serving in pasta bowls and give thanks to Living tree Community Foods for supplying us with these amazingly nutritious and scrumptious ingredients.
Gratefully
Dorit, Vegan Living Foods Chef
Author, Celebrating Our Raw Nature

Dorit's Alive Winter Porridge
This recipe is from Master Chef Dorit's Recipes For Life to be released in 2007.

1 cup wild rice (soaked) from Living Tree Community
1 cup raw macadamia nuts
1/2 cup coconut flakes or Coconut Dream from Living Tree Community Foods
2-3 dates, pitted
2 cups cashew milk

Method of Preparation- Rinse rice thoroughly. after soaking Put in a powerful blender with the rest of the ingredients and pulse. 2-3 times only. Serve in a cereal bowl and garnish with winter fruits if desired, finely chopped and serve immediately.
Cashew Milk
1/2 cup Living Tree Community Foods Cashew Butter
2-4 cups Water
Mix thoroughly in a very powerful blender.

Gratefully,
Dorit, Vegan Living Foods Chef
Author, Celebrating Our Raw Nature

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Living Cakes, Pies and Desserts

Raw Cacao Mousse:
1 oz soaked Irish Moss
1 cup water
4 cups almond milk
1 cup date paste
1 cup agave nectar
Royal Himalayan Pink Crystal salt
Vanilla
1 cup raw cacao powder
3 TB lecithin
1 cup coconut butter

Blend Irish Moss with water until well broken down. Add the rest of the ingredients except for the lecithin and coconut butter. Blend until well incorporated, then add slowly the butter and lecithin. Keep blending until the mixture is totally smooth. Pour into individual cups and set in freezer for about an hour or until the middle feels slightly firm to the touch. Top with your favorite berries (we love cherries or raspberries), cacao nibs or Meringue. This recipe makes about a dozen servings.

Meringue:
1 oz Irish Moss
1 cup water
2 cups coconut milk
1 cup coconut meat
1 cup soaked cashews
6 TB agave nectar
Royal Himalayan Pink Crystal salt
Seeds from 1 vanilla bean
1 cup coconut butter

Blend Irish Moss and water until the moss is broken down well. Add rest of ingredients except the coconut oil, drop the oil at the end into the smooth mixture. Top mousse, or fruits and put about 1 hour into the fridge to get solid.

This Meringue can also be a basic for a savory dish: replace vanilla and agave with chopped fresh herbs, optional lemon juice, optional salt, increase coconut meat and/or cashews to get a cream-cheese like texture.
(The original recipe and more delicious dessert ideas are found in the amazing book I am Grateful by Terces Engelhart)

Vanilla Ice Cream:
2 cups soaked almonds
3 cups of water
1 cup coconut oil
1 cup soaked Irish Moss
1 cup agave nectar
Seeds from 2 vanilla beans
1 tsp vanilla powder
3 pinches of Royal Himalayan Pink Crystal salt

Blend almonds and water to milk, strain and keep the pulp for another recipe. Blend 1 cup of almond milk with the Irish Moss until completely smooth. Add all other ingredients, last add coconut oil slowly. Pour into a freezable container and freeze overnight. When ready, scoop and enjoy with fruits, raspberry sauce, raw chocolate sauce or make variations of the ice cream:

• add 1 cup cacao powder, orange zest and 1 cup agave nectar for a heavenly chocolate ice cream
• add 1 cup of minced mint leaves with 1 cacao nibs after blending
• add 1 cup of banana or mango pulp, lower the water by 1 cup
• add 2 tbsp Maca powder and replace Agave Nectar with Maple Syrup for a toffee flavored ice cream.

Decadent Carob Fudge Mousse
by Master Chef Bruce Horowitz, www.thesunkitchen.com

2 cups avocado
1/2 cup ripe banana
1 cup Living Tree raw carob powder
1 cup pitted dates (soaked in water if dry) or 1/2 Cup Living Tree Agave Nectar
1 cup water or coco water
1 Tbs. Living Tree coconut oil or olive oil
Optional Flourishes: Pinch of fresh vanilla bean or 1 tsp vanilla extract, 1 tsp. spirulina, 1/2 tsp. orange zest

Blend until creamy, chill and enjoy.

Celestial Pecan Pie
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean , cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu

Soak one cup of pecans in filtered water. Set aside.

Fruit crust: In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.

Pecan Cream filling: In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
Pour the pecan cream filling over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95 deg F for 3 hours.
In a small bowl, blend the raw honey with just a little water and a dash of Nama Shoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.
After 3 hours , take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
Chill the pie at least one hour before serving.

Serves 6-8. Keeps for a few days in the refrigerator.

Raisin Balls
From the kitchen of Katherine Dichter

2 cups raisins
1 cup almonds
3 cups raw coconut flakes
1 lemon, juiced
 
Grind the almonds in a food processor, then add raisins, 2 cups coconut and lemon juice
Form the mixture into balls
Roll the balls in the remaining coconut
Serve fresh, or refrigerate - should keep for 2-3 days

Carrot Cake
From the kitchen of Katherine Dichter
Approx. 6 large carrots
1 cup raisins (or 1/2 cup raisins and 1/2 cup dates)
1 cup whole almonds
2 tsp. slivered almonds
1/8 cup raw honey
1 tsp cinnamon
Pinch of nutmeg
Pinch of cardamom
1/2 cup coconut

Run the carrots through a Champion juicer with the blank plate to make three cups of pulp
Grind the almonds in a food processor, or in a Champion juicer without the screen or blank installed
Mix all ingredients in a bowl
Form the mixture into the shape of a cake and decorate with almond slivers or raisins

Apple Pie
Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup sunflower seeds, soaked 6-8 hours
1/2 cup mission figs
1 teaspoon cinnamon
Process all ingredients in a food processor using the "s" blade until dough forms into a ball. Press dough into a 9''pie plate.

Filling:
4-6 apples
1-3 tablespoon psyllium
1 teaspoon vanilla
1 teaspoon cinnamon
Process apples, psyllium, vanilla, and cinnamon in a blender. Add more psyllium to adjust the consistency of the filling. Pour into crust and refrigerate until serving. Decorate top of pie with a few slices of thinly sliced apples in the form of a wheel. Add a few sprigs of mint to decorate.

Apple Walnut Pie
Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup pecans, soaked 6-8 hours
3/4 cup honey dates
1/2 teaspoon vanilla
1 teaspoon cinnamon

Process almonds and pecans in a food processor using the "s" blade until finely chopped. Slowly add dates. Add vanilla and cinnamon and mix well. Press dough into 9'' pie plate.

Filling:
4 Cups apples, thinly sliced
2 tablespoons lemon juice
1 teaspoon cinnamon
1 1/2 cups walnuts, soaked 6-8 hours and chopped

Process apples, lemon juice, and cinnamon in a blender until chunky. Stir in walnuts. Pour into crust and refrigerate until serving

Could it be Chocolate Pudding?
This recipe is from "The High Energy Diet Recipe Guide" by Dr. Douglas Graham, www.doctorgraham.cc

Blend twelve dates, twelve black mission figs and one quart of water. (More or less water may be needed depending on the "dryness" of your fruit. Start with slightly less.)

Susan's Alive Cacao Fudge
We received this delightful recipe from an enthusiast:-

I make wonderful fudge with your tahini. I use tahini, raw cocoa powder, vanilla, honey and a pinch of sea salt. I didn't measure but I think it would be 1/2 jar tahini, 1 teaspoon vanilla, 1/2 cup honey, 2 tablespoons cocoa powder and a pinch of salt. Adjust to taste. It's unbelievable. Sometimes your tahini is very thin so I use it for a fruit dip. Really satisfies that chocolate craving!
Susan Elliott
Gurnee, Illinois

Annet's Ecstatically Delicious Chocolate Pie

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Dressings, Dips, Cheeses and Spreads

Organic Raw Macadamia Nut Ricotta Cheese
We feel privileged to bring you the alive recipe by Chef Tamar of California. This is a mild and scrumptious nut cheese that looks, feels and tastes like ricotta.

Ingredients:
1.25 cups organic, raw macadamia nuts, soaked at least 30 minutes
.25 cups organic pine nuts
1/4-1/2 cup organic lemon juice (more will make it more zesty and
slightly more creamy)
lemon zest from a medium sized organic lemon
2 tbls. Organic cold-pressed olive oil
1+ tsp. of Celtic sea salt
freshly ground black pepper (optional)

Process all ingredients in a food processor, wiping down the sides periodically until a creamy paste is achieved. You can add a bit of water to produce a looser cheese. Adjust lemon and salt according to taste. Enjoy in crepes, as a vegetable dip, rolled in cabbage leaves, on a cracker... or zillions of other possibilities.

Habib's Raw Nut Cheese
ONE LAST TREAT, before you go out to spread the word that cashews are really raw: My own nut cheese recipe, which can be used with most nuts (cashews are an extremely good choice, and pistachios too!). A word of caution however, brazil nuts, macadamias and pine nuts don't work well with this recipe. Although they are very tasty nuts, for some reason they have a bitter taste when you culture them. I don't know why this is, but know that they all share in common a high fat content, whatever that means. Continue to enjoy them, but as nature gives them to you, not as a nut cheese.

Here's the recipe, which is extremely simple to make. Enjoy!
RAW NUT CHEESE: Raw nut cheese can be made without a dehydrator. It is better for you and tastes better too! The nuts must be raw. Heated nuts will spoil your cheese. Raw nuts ensure only good bacteria grow that make the nut cheese taste great! Put 1 lb. of nuts into your food processor or vitamix. Add purified water to make a thick cream. Spread evenly on bottom of glass baking pan, and cover with cheesecloth or a clean kitchen towel. Let it sit in the open air 2-3 days, tasting periodically. If it tastes off you will need to start again, otherwise it's fine. At the end of this time, put it in a covered container and refrigerate. When it begins to taste pleasantly sharp, it's ready for use. Refrigerated it lasts a long time, continuing to improve in taste. HINT: Save a small amount. Add it to your next batch to ensure it gets off to a proper start!

Spicy Hummus Dip
2 cups beans, sprouted 2-3 days
3 medium cloves garlic, minced
1 cup fresh parsley
1/3 cup raw tahini
1/4 cup minced scallions
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos

Process the garbanzo beans through Champion Juicer using the solide plate or in a food processor using the "s" blade. Add remaining ingredients and mix well.

Pine Nut Cream
1 1/2 cups sprouted pine nuts
3 oz. filtered water

Put the pine nuts and water into a blender and blend to a fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid. Save the pulp form another use.
Yield: approx. 1 cup. Keeps for 1 day in refrigerator.

Cultured Cream: Put it into a glass jar, cover with a clean tea towel and let sit at room temperature for 8 hours. Then refrigerate. Keep for up to 5 days.

Pine Nut Parmezan
2 cups pine nuts

Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.
Rinse the pine nuts, then place on a mesh dehydrator tray and dehydrate at 95 deg F for 24 to 36 hours, or until thoroughly dry.

Grind the pine nuts in a coffee/nut mill. Store the Parmezan in the refrigerator.

Yield a little more than 2 cups. Keep s for up to a month in the refrigerator.

Alpine Yogurt
2 cups sprouted almonds, blanched
3/4 cup sprouted pine nuts
3/4 cup sprouted sunflower seeds
1 3/4 cups filtered water

Put all ingredients into blender and blend to a fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid.
Pour the liquid into a wide-mouth glass jar, cover with tea towel and let sit at room temperature for 8-12 hours. You will see that the yogurt goes to the top and the whey settles on the bottom.

When done, put into the refrigerator to solidify more. Serve by scooping from the top.

Yield: approx 10 oz. Keeps up to 5 days in the refrigerator.

Rich Yogurt
"Rich" In Essential Fatty Acids

3/4 cup soaked walnuts
3/4 cup soaked pecans
3/4 cup sprouted and blanched almonds
1/4 cup sprouted pine nuts
2 cups filtered water
additional water for soaking

Soak the walnuts and pecans overnight. The almonds and pine nuts can be soaked overnight and then sprouted for one day.
Rinse all the nuts. Put into a blender with 2 cups filtered water and blend well into a fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid. You should have about 20 oz. of liquid. Put the liquid into a wide-mouthed glass jar, cover with muslin or cheesecloth and let set at room temperature for 8 hours. After 8 hours you will see the solids rise to the top of the jar and the liquid whey settles to the bottom. Put the jar into the refrigerator and let the yogurt solidify more. When ready to use, just spoon the yogurt carefully off the top.

Yield: 2 cups. Keeps for up to 5 days in the refrigerator.

Apricot Butter
1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight

In a food processor using the "S" blade, process the apricots and macadamias to a smooth butter.
Yield: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.

Serving Suggestions: Great as a topping for sliced apples, pears, jicama and chayote.

Tahini/Miso Dip
1 orange, juiced
6 tbsp. raw sesame tahini
2 tsp. red miso
1 scallion, finely chopped

Put first three ingredients into a food processor, using the "S" blade.
Transfer to a bowl and blend in the chopped scallion.
Makes 1 cup. Keep for a week or more in the refrigerator.

Almond Mayonnaise
1/2 cup sprouted almonds, blanched
1 tbsp. soaked pine nuts
1 heaping tbsp. agar-agar flakes
1/2 clove garlic
1/2-3/4 cup filtered water (put 2 ice cubes in the water)
1 cup organic, unrefined oil ( a good combination is 1/2 extra-virgin olive & 1/2 sesame or sunflower oil with tbsp. of flaxseed oil)
3 tbsp. lemon juice
1/2 tsp. unpasteurized apple cider vinegar
1/2 tbsp. raw honey
1/4-1/2 tsp Celtic sea salt
1/8 tsp. yellow mustard powder
1/8 tsp. white pepper (grind fresh in a peppermill)

Place a small glass bowl and wire whisk into the freezer for later use.

Put the almonds, pine nuts, agar-agar flakes, garlic and 1/2 cup of the water into the blender and blend well, adding more water if necessary. (The ice cubes are in the water to keep it cold, which helps solidify the mayonnaise when you add the oil.)

When the almonds are broken down to a fine cream, start adding in the oil very slowly. Have the blender running on medium or high (depending on your blender). The mayonnaise will start to thicken. If it gets then, add in an ice cube or two, which will thicken it up again.

When all the oil is absorbed into the almond mixture, transfer the mayonnaise to the small chilled bowl and add in the lemon, vinegar and honey slowly, beating constantly with the wire whisk. Then, add in the Celtic sea salt and spices. Taste and adjust the flavors. Store in a glass jar in the refrigerator.

Makes almost 2 cups. Keeps for 3 weeks or longer in the refrigerator.

Note: If the mayonnaise separates (and gets thin) when you add in the lemon juice and spices, it is usually because you added them too fast and didn't whisk all the while. Should this happen, put the whole thing back in the blender, add in another 1/2 tbsp. agar-agar flakes and 2-3 ice cubes, and blend again. It should thicken up. It if still doesn't, put the mayonnaise into the refrigerator, and after a while it will thicken from the cold.

Macadamia Cream
2 cups macadamias soaked in filtered water for 4 hours
2 cups filtered water
1 tbsp. agar-agar flakes

Drain and rinse the nuts. Blend the nuts with 2 cups of filtered water in a Vita-Mix. (In a regular blender you can do it in two batches. You may have to blend longer, so the nuts break down to a fine cream.)

Take the blended cream and strain through a muslin cloth or bag. You should have approx. 20 oz. of liquid. Put the liquid back into the blender, add the agar-agar flakes and blend well. Pour into a wide mouth glass jar and put into the refrigerator. In a few hours, the cream will have thickened and risen to the top of the jar. When ready to serve, spoon the cream off the top, as needed.
Yield: 12 oz. Keeps for 3 days in the refrigerator.

Indian Spice Sauce
1 cup mashed avocado
1 cup Macadamia Cream
1/2 cup olive oil, extra-virgin
1 one-inch slice of ginger
1/2 jalapeno, minced
1 garlic clove, pressed
1 1/2 tbsp. Indian Spice Seasoning
1 tbsp. ground cumin
Celtic sea salt and Nama Shoyu, to taste

Put all ingredients into a bowl, and with a wire wisk, mash and blend until a smooth sauce is produced.
Yield: 2 cups. Keep for 2 days in the refrigerator.

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Acknowledgements:
Our friend Rhio has published a magnificent book called "Hooked on Raw". This volume is written by a master, with the highest intelligence and awareness. We strongly recommend it. You can order a copy by phoning her at (212) 343-1152

The recipes Walnut Curry Pate, Almond-Beet Nut Roll, Mock Black Ink Pasta with Pesto, Pine Nut Cream, Pine Nute Parmezan, Alpine Yogurt, Rich Yogurt, Apricot Butter, Tahini/Miso Dip, Almond Mayonnaise, Macadamia Cream, Indian Spice Sauce, and Celestial Pecan Pie are all from her wonderful book.

Raw food preparation classes by the author of The Raw Gourmet, Nomi Shannon. Three videos are available: Volume 1: Start Your Day the Healthy Way features fruits, juicing, smoothies, puddings and cereals. Volume 2: Making Meals Out of Nuts and Seeds features entrees like mock salmon loaf, pate, roll-ups, burgers, stuffed peppers, nori rolls, chilles rellenos, neat balls and gravy and more. Volume 3 : Palate Pleasing recipes for 4-400 features recipes for home and banquets. How to multiply a recipe. See traditionals tasting foods made raw like spaghetti, marinara sauce, pesto sauce, spinach mousse, lasagne. See the saladacco and mandoline-plus demonstrated. All videos include plating ideas and recipes. Great companion to the The Raw Gourmet book.

For details contact The Raw Gourmet at www.rawgourmet.com