_ Date Balls  - (these taste like hostess crumb cake topping)
20 Dates
1/2 c shredded coconut
4 t cinnamon
1ground vanilla bean or 2 t vanilla extract

Chop dates and mash all ingredients together, or pulse in food processor. Shape into little balls and enjoy.

Fudgey Stuff
1c raw almond butter or using power blender grind your own almond butter
1c raw honey or Raw agave nectar
1c raw carob powder
1c raw sunflower seeds
1/2 c sesame seeds
1/2 c organic raisins
6-10 dates (I like to freeze them so their less sticky to use)
1/2 c shredded coconut (unsulfured/unsweetened)

Combine all ingredients in the food processor.  Spread into a pan and cut into squares or roll into balls and store in freezer.  Optional ingredients:  add 1/2 c oatmeal, cinnamon, or vanilla bean/vanilla extract

Coconut Milk Ice Cream
(Strawberry or 16oz of any frozen fruit)
1 c almond milk*
1 lb frozen organic strawberries or any frozen fruit)
12-20 dates or 1/2 c coconut sugar or 1/2c Raw agave nectar
(add sweetener until desired sweetness is achieved)
1/2 vanilla bean or 1/2 t vanilla extract

Put all ingredients into a blender in the order listed.  If using a Vita Mix, blend Variable to High speed for 30-60 seconds to keep  frozen. Otherwise, blend until desired consistency.

*To make RAW homemade almond milk, blanch 1 c almonds in hot water for 2 minutes. Drain and rinse with cool water. Pop almonds from skins and pulverize in a blender with 4 c water. For almond cream, use 2 c water.  Straining almond bits from milk is optional.
-Blanching is also optional – feel free to blend almonds with skins for expediency – milk will be tan colored vs. white

Raw Carrot Cake
1 1/2 c carrot pulp (or shredded carrots)
1 c shredded coconut (unsweetened)
24 pitted dates frozen (mix best when frozen)OR 1/4 cup raw agave OR maple syrup if you don’t have dates
1/4 c raisins
2 T vanilla (bean – grounded my first choice) or vanilla extract
2 t cinnamon
1/4 t ginger
1/4 t nutmeg
1 T orange juice

Take your ingredients & mix in food processor to get all ingredients well combined. You may chop all ingredients finely and use your hands to combine if you do not have a food processor.

Form cake dough into muffin liners, cake pan or roll into little balls. Refrigerate (I like best), place in freezer and serve frozen or dehydrate for  4-5 hours until desired texture is achieved.

Optional Frosting:
You can use the meat of the young coconut with coconut butter (or coconut manna) blended with some vanilla extract/vanilla bean powder, and a raw agave to taste.

Having a tasty dip makes eating vegetables a more pleasurable experience.  It's often a chore attempting to find a dip that is preservative free, w/out sugar or artificial sweeteners or a ton of ingredients that you need a degree in chemistry to decipher.

Raw Zucchini Hummus (yields over 3 cups; you can easily cut this recipe in half)

2 zucchini, chopped
½ cup lemon juice
1 tsp salt
1 ½ tsp cumin
1 cup raw tahini (the Artisana brand is nice; substitute regular tahini if you need to)
4 tbsp olive oil
½ cup raw sesame seeds

Vitamix instructions:

Put all ingredients in your Vitamix and blend to a rich perfection!

Food processor instructions:

Same as above. You may have a hard time blending the sesame seeds, so I recommend soaking them for a few hours first, halving the recipe, and stopping frequently to scape the bowl. You can also omit the seeds entirely, but in that case I also recommend omitting the olive oil to keep a thick consistency.

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.