Baked Apple Crumble w/ Vanilla Sauce
Preheat oven to 325 degrees.
-Filling-
6-8 large apples, peeled & sliced
1 lemon (the juice)
1/4 c raw agave nectar
1/8 c maple syrup
1 T guar gum or arrowroot powder (natural thickeners)
2 t ground cinnamon
1 t pumpkin spice
1/2 c water

Mix together the ingredients, minus the water, in a large bowl and transfer to a 9 by 13 inch baking pan. Pour the water over the filling.

-Topping-
1/2 c coconut oil (liquid at room temperature)
2 1/2 t ground cinnamon
1 t pumpkin spice
1/2 c raw agave nectar
1/2 c brown rice flour
1 c walnuts coarsely ground in food processor
1 c walnuts (coarsely chopped)
1 c gluten-free oats (not quick cooking) ground coarsely

Mix together the walnuts, the brown rice flour, and oats in a bowl.  Next add the cinnamon, oil and agave nectar and combine well with your fingers until blended and crumbly.  Crumble the wet, sticky topping evenly over the apple mixture.  Bake for 30-35 minutes or until the topping is golden and the filling bubbly.
Drizzle with Vanilla Sauce and serve warm.

-Vanilla Sauce- from The Art of Raw Living Food, Jenny Ross
4 vanilla beans or 2 T vanilla extract
1/2-1 c young Thai coconut water (depending on desired consistency)
2 c pine nuts
1 dash sea salt
3/4 c agave nectar

Place all ingredients in a high powered blender and blend until rich and creamy in consistency.  Once blended drizzle atop the Apple Crumble.  Makes approx 2 cups.

Mint Carob Balls
1/2 c cashews
1/2 c macadamia nuts
3 T carob powder
4 T raw agave nectar or raw honey
8-10 dates pitted and chopped into small bits
1 t peppermint extract
1/2 -1 c Almond meal

Grind cashew nuts and macadamia nuts to a fine powder/butter in a food processor, coffee grinder or a high powered blender.  Add the remaining ingredients and mix well. Roll into balls, and roll balls in almond meal so they are not sticky.  I prefer to keep them in the freezer and serve them frozen.  

Nutty Whipped Cream
Preparation time: 15 minutes (plus advance soaking time)
1/2 c cashews
1/2 c macadamia
10-12 pitted Medjool dates
1/2 small vanilla bean or 1 teaspoon vanilla extract

Soak the cashews & macadamia nuts for 8-12 hours in water to cover plus 1 inch. If you don’t have a high power blender than I suggest that you also soak the dates and vanilla bean together in water to cover plus 2 inches for 8-12 hours.

Drain, rinse then drain, rinse, drain the nuts for the last time. Place nuts in a blender, add enough of the
date soak water to barely cover the nuts and process until smooth and thick.
Add the dates one at a time and vanilla, with enough soak liquid to achieve a smooth, thick consistency, similar to whipped cream.

Spicy Hot Fruit Punch (alcohol free) from The Natural Way recipe book 1, Mary-Ann Shearer  
4 c (32 oz) grape juice
1 1/2 c (12oz) prune juice
1 cinnamon stick
1 T fresh ginger grated
1 nutmeg clove

Place all ingredients in a crock pot and simmer until heated through.  Strain and serve.

Quinoa Stuffing
3 T coconut oil
1-2 T olive oil
5 green onions
1/2 large butternut squash diced (leave skin on)
1 small red bell pepper chopped
1 large apple peeled & chopped
1 c sliced mushrooms
1 T dried sage
Mary-Ann’s Garlic & Herb Salt
2 t Mary-Ann’s Herb Salt
1 t White Pepper
1/4 c chopped fresh basil
1/2 c fresh parsley
3 Bay leaves
2 c quinoa
1 c pomegranates or raisins
1/2 c chopped pecans
1 lime (juiced)
2 T nutritional yeast

Bring 4 cups of water to boil and add the bay leaves, nutritional yeast, MA’s Herb Salt and the quinoa. Reduce the heat to low and cover.  Cook for about 20 minutes, or until all the water is gone.  Remove from the heat and discard the bay leaves.  Set aside.

In a skillet sauté the oil, squash, pepper, apples & mushrooms over medium heat until the onion is soft and the squash is browned.  Add the sage, MA garlic & herb salt.  Combine the sautéed vegetables and quinoa.  Add the olive oil, pomegranates, fresh parsley, lime juice and pecans.  Spread the fresh basil over the dish, toss & serve.

-Raw Quinoa Stuffing
Sprout the quinoa in water with the Bay leaves. – Approximately 2-3 days. Eliminate the butternut squash. Eliminate the coconut oil and replace with equal parts olive oil. The remaining vegetables, apple and spices will be chopped and tossed in 3 T olive oil (soaked sauté) for approximately 1/2 hour (or longer) before mixing with the sprouted quinoa. Combine the sautéed vegetables and quinoa.  Add the pomegranates, fresh parsley, lime juice and pecans.  Add additional olive oil if necessary.  Spread the fresh basil over the dish, toss & serve.