2 cups brewed tea, matcha, green, chai, or whatever you like
2 heaping tablespoons hemp seeds
¼ – 1/3 soaked cashews (can use un-soaked)
1 teaspoon vanilla
1 heaping tablespoon pumpkin pie spice – you can purchase organic already mixed or make your own with
cinnamon, nutmeg, cloves, ginger…fresh ginger works great for an extra-added zip! Grate ¼ – ½ to ginger directly into blender
1-2 tablespoons maple syrup, or sweetener of choice to taste.

Blend all ingredients until smooth pour into 2 cups, sprinkle with cinnamon. Great chilled.

4 Roma tomatoes, cut in quarters, seeds removed
1 small yellow bell pepper, broken in pieces
1 small sweet red pepper, broken in pieces
1 large English cucumber, cut in chunks
1/8 cup shallots, cut in pieces
2 Fuji apples, cut into chunks, seeds removed
2 tablespoons good-quality extra-virgin olive oil
1–2 cloves garlic, crushed
1–2 dates or a small handful of raisins
1/2 bunch mint leaves
Juice from ½ lime
Himalayan salt to taste
Freshly milled pepper to taste
Cold water as needed to reach desired consistency – start with 1¼ cups

Garnish with chopped scallions, thinly sliced
radishes, and avocado
Directions
Use a blender or food processor and chop all to desired texture. I like mine just a little chunky but well incorporated. If you prefer a thinner texture, add a little water or blend for a longer time. Mixture is best if chilled before serving. When ready to serve, place in bowls and garnish with scallions and avocado.

TIP: Spice it up with chili flakes, jalapeno, or chili oil.

6 medium tomatoes, heirloom are extra delicious

Extra virgin olive oil

Balsamic vinegar

Fresh basil, enough leaves to fit in the palm of your hand

Fresh marjoram, enough to fit in the palm of your hand

1-2 tablespoons fresh thyme

1 -2 tablespoons fresh oregano

(if using dry herbs, cut the amount in half or make more of the mixture to use in dressings and other dishes )

Break off 4-5 large cloves from a garlic bulb, remove papery skin and crushed them

Himalayan salt

6-7 extra basil leaves to make basil oil

Directions

Chop all herbs finely. With a small sharp knife, core stem out from top of tomatoes. Lay tomato on its side like you were going to cut slices, but instead cut evenly in half. Seed each half with a small spoon and place cut side up in glass baking dish that will fit in your dehydrator. Use two dishes if necessary. Generously sprinkle tomatoes with olive oil, letting some run into the baking dish. Drizzle about ½ or more teaspoons of balsamic vinegar on top of each tomato. Spread crushed garlic over tops of each tomato, and generously sprinkle herbs on top. Finish off with a good pinch of salt on each tomato half. Place in dehydrator for 13 or more hours at 115 degrees, checking once or twice to make sure there is oil and vinegar on the bottom of the dish. When they are wilted, soft and look slow roasted they are ready to eat. Store in covered container in refrigerator. They are delicious warm, at room temperature, or eaten cold.

 Basil Oil for Plating

If you have a pestle and mortar place basil leaves in and mash with pestle adding enough oil to make a smooth drizzling sauce. Salt to taste. Or, grind in blender until smooth. Spread on plate before setting tomatoes on top. Or, spread on bread before placing tomato on top.

Tip

Great served on a slice of raw bread (see LIVE RAW, and soon to be LIVE RAW AROUND THE WORLD for bread recipes). They are also great as a side dish or eaten alone.

Save oil and vinegar from the pan to use in salad dressing.

Check out my YouTube channel to see a video of me making this recipe.

Chop-Chop Salad

For the Salad

1/2 yellow squash

1/2 zucchini

4 stalks asparagus

1 cup broccoli

7 string beans

1/2 parsnip

1-2 small carrot

1 cup red cabbage

1/2 turnip

1/4 fennel bulb

Fresh whole herbs such as mint, tarragon, sorrel, and dill for garnish

Directions

Chop all vegetables into small, even pieces.

 For the Dressing

½ cup extra-virgin olive oil

½  cup tahini

¼  bunch of fresh parsley

¼  cup apple cider vinegar

1/3  cup cashews

3–4 tablespoons lemon juice

2 cloves garlic

¼ cup coconut aminos or gluten free tamari

Himalayan salt to taste

Freshly milled pepper

2–3 tablespoons maple syrup or sweetener of choice

1 tablespoon or less water, added slowly while blending if thinning is necessary

Directions

Place dressing ingredients into a blender and blend until smooth.

Place all salad ingredients in a bowl and add desired amount of dressing. Some people like a small amount and others like it very wet. The vegetables hold up very well with dressing. You could also serve extra dressing on the side for each guest to add his or her own.

To Serve

For beautiful plating, use an empty 8 oz. can that has both top and bottom removed or ring mold. Place mold in the middle of a salad plate and pack the salad into the can about 3/4 full, pressing down lightly to pack in. Slowly lift up the can while pushing the salad down with a spoon, which will leave a tall stack of salad on the plate. Garnish with a sprig of dill and mint, or a few tarragon or sorrel leaves. Nice served chilled.

1-cup garbanzo beans, sprouted

To sprout, place beans in a sprouting jar, paint filter bag or nut filter bag that will sit in a bowl of water overnight. In the morning rinse beans 2-4 times. Dump water out of the bowl, and let beans sit in the bag in a dark place. Rinse at least 4-5 times a day for 3 days and you will see little tails coming from the beans. They are now ready to use. It is very important to rinse daily so they don’t get sour.

 For the Tahini

Soak raw sesame seeds for 4 hours in water about 2 inches over the seeds. Stir, and let sit to expand. Strain out water and spread seeds on a few non-stick sheets of dehydrator trays, and dry for 4 hours. Grind dry seeds in spice or coffee grinder until fine powder. If you have a juicer with a homogenizer attachment, run sesame seeds through 3-4 times.  If not, use blender. When you take a small piece between your fingers, you will feel a little oil. Place in a bowl and slowly add 1-tablespoon olive oil and mash with a fork to incorporate. Add oil as needed to make creamy sesame butter.

For the Hummus

In food processor, place sprouted garbanzo beans, ½ cup sesame butter, 1 large garlic clove and juice from ½ large lemon. Process, scraping down sides of the processor bowl. Add a pinch of salt and cumin to taste. Blend again and add water to make a smooth but thick consistency. Taste for seasonings and tahini, and adjust if necessary, adding more oil or spices if you like. Spices are important to bring out the flavor, if you like more garlic, chili flakes, turmeric or other spices, now is the time to add them. You might also like more lemon. Hummus should be thick and creamy. Use for wraps, dips, on crackers, in salads or mix some into your homemade salad dressing or Asian style sauce for zucchini noodles.

Tip

A handful of cashews may be added for extra creamy taste and texture. Place in food processor along with sprouted garbanzo beans.

For the Crust

1½ cups macadamia nuts, soaked for 2 hours

1½ cups walnuts or pecans, soaked for 2 hours

pinch of Himalayan sea salt

Pulse in food processor until crumbled well. Do not over process, as the nuts will get too oily. Check as you pulse, scraping down sides. When mixture sticks together when pinched with your fingers, it’s ready

to put in your pie dish. Gently press in pie dish to form the crust.

For the Filling

4 cups dried apples, soaked in 2 cups apple juice to reconstitute

3 cups fresh apples, coarsely chopped and tossed with 1 tablespoon lemon juice

7 medjool dates, soaked until soft

2 oz. Irish moss gel, soaked overnight (see instructions below)

1/2 teaspoon cinnamon

A scant teaspoon of nutmeg

1 tablespoon agave or maple syrup

1 teaspoon vanilla

Pinch of Himalayan sea salt

You can make dried apples in your dehydrator or purchase organic naturally dried apples from the farmers’ market, health food store, or online.

When apples are hydrated, strain juice to make Irish moss gel. *see directions for Irish Moss below

Place chopped moss in blender with 1 1/2 cups apple juice. Make more juice if necessary. Blend adding water if needed to make a thick gel.

Be sure the mixture is completely smooth and thick.

In food processor:

Place 3 cups chopped fresh apples, Irish moss gel, medjool dates, cinnamon, nutmeg, sweetener, vanilla, salt in a food processor and blend until smooth.

In a mixing bowl, combine apple mixture from food processor together with dried apples and blend with a spatula until well incorporated. Pile into piecrust. Top with topping and thinly sliced apples (see photo). Sprinkle with cinnamon. Refrigerate for 4 hours or overnight.

For the Topping (this makes the pie extra special)

1 cup pecans, finely chopped

4 medjool dates, chopped fine

1/4 teaspoon vanilla

Can be chopped in food processor or by hand. Mix together to make a small chunky texture and crumble over top.

Refrigerate pie to chill and set.

*How to make Irish Moss: Soak Irish moss over night in water to cover. Rinse several times and clean out any dark pieces of moss attached. For this recipe I soaked 1oz. of dried moss. The moss will turn white and become swollen when ready to use. Overnight soaking is best. Drain and cut into piece and blend with water in blender, however in this case we are blending with the apple juice that was used to soak the dried apple instead of water. A smooth paste consistency is what we are looking for. Add water if necessary a little at a time until smooth and no fine pieces remain. Will last in the refrigerator for approximately three weeks.

Almond Pecan Truffle Balls

1 cup almonds soaked for 4-5 hours, and drained

½ cup pecans soaked for 2 hours, and drained

6 Medjool dates

1/3 cup shredded dried coconut plus

1/3 cup extra for rolling

2 Tablespoons cacao powder

½ teaspoon of vanilla extract or beans scrapped from 1 vanilla bean

Dash of agave

Pinch of salt

Pulse nuts and dates in food processor until desired texture almost fine with a tad chunk.

Pinch mixture between fingers to see if it sticks together. If not, add more dates one at a time until mixture can be rolled and stick together. Remove mixture to a bowl and add shredded coconut, cacao powder, vanilla, agave and salt. Mix until well blended.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Place in a container and cover.  Store in refrigerator.

Brazil Nut Truffle Balls

½ cup Brazil nuts, soaked for 4 hours

5 Medjool  dates,

Dash of  vanilla

1 tablespoon Lacuma

1 tablespoon Maca

Pinch of Himalayan sea salt

Place all ingredients in a food processor and pulse chop until broken down into small pieces. Pinch between fingers to see if mixture holds together, if necessary add more dates to help the mixture hold together.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Thanksgiving Stuffing (or anytime)

 1/4 cup walnuts, soaked 6 hours and rinsed

1/4 cup almonds, soaked 6 hours and rinsed

1/4 cup pecans, soaked 6 hours and rinsed

½ cup sprouted wild rice (*see directions below)

1 garlic cloves, peeled and chopped coarse

1/2 Tablespoons fresh sage

1/2 Tablespoons. fresh oregano

1/2 teaspoon fresh rosemary

3 Tablespoons fresh parsley

1/4 large red onion, coarsely chopped

1-2 stalks celery, coarsely chopped

1/2 apple, chopped fine by hand

¼ cup raisins

1/4 cup water

Himalayan sea salt to taste

Freshly milled pepper to taste

1. Soak nuts in separate bowels and cover each with water.

Soak for at 4-6 hours. Drain soaking water, rinse nuts with fresh water and set aside.

2. In food processor, pulse chop garlic and herbs until finely mixed. Remove mixture into a mixing bowl.

3. Pulse each of the nuts separately until small coarse pieces and place in mixing bowl with herbs.

4. Place celery in the food processor and coarsely chop.  Add to mixing bowl.

6. Place the onion in the food processor and coarsely chop. Add to mixing bowl

7. Pulse chop sprouted wild rice until small pieces, and add to mixing bowl.

Mix well together and adjust seasonings. Warm in dehydrator for 1-2 hours.

Tip. Add anything you like to the stuffing that reminds you of cooked stuffing you use to like. Mushrooms, different seasonings, chestnuts, etc.

*To sprout wild rice, Place ½ cup dry wild rice in a mason jar. Fill with water, put the lid on and place jar in dehydrator overnight at 110 degrees. Leave in overnight and in the morning the rice will be sprouted. Rinse and use for stuffing. Can be kept in refrigerator for a few days, or freeze for longer period of time.

Mashed Parsnips and Cauliflower

A delicious replacement for mashed potatoes.

½ cups cashews, soaked 3–4 hours

½ cups parsnip, peeled and cut into 2–3 inch pieces.

1 ½ cup cauliflower, cut into pieces

Juice of 1/2 lemon

Himalayan sea salt

1 tablespoon extra-virgin olive oil

1 small clove of garlic or scant amount of garlic powder

2 tablespoons of nutritional yeast (not raw)

1/2 cup filtered water

1 teaspoon gluten free Tamari

1 teaspoon truffle oil or pinch of truffle salt (optional)

Freshly milled black pepper

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture.

Transfer mixture to a high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blender tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Tip: Add truffle oil or salt, or other herbs, to taste.

Tip: Cauliflower and parsnip can be placed in separate mason jars and filled with water.  Covered jars and place in dehydrator over night at 105 degrees. This will soften them for a smoother finished texture. (optional)

All parsnips taste differently, some sweet, some more bitter…you can substitute with jicama, or add more cashews to the cauliflower.

Shiitake Mushroom Gravy

1 cup mushrooms, sliced

1/2 cup olive oil

1 tablespoon Nama Shoyu, gluten free Tamari, or Braggs

1 tablespoons Agave or sweetener of choice

Wipe mushrooms clean with a damp paper towel and remove stems.  Cut mushrooms into chunks and place in a mason jar. Fill with water and put the lid on. Dehydrate overnight at 110.  Remove mushrooms from jar and place in a bowl. Whisk oil, tamari and sweetener and a drop of mushroom soaking liquid to make a marinade. Pour on top of mushrooms. Let sit 20-30 minutes.  (if you do not have a dehydrator, leave the overnight step out.)

In Blender add:

Mushrooms and marinade

1/3 cup almond milk or water

¼ cup white wine, or 1/8 cup dry sherry (both optional)

1 clove garlic, chopped

2 tablespoons shallot (optional)

1/8 cup fresh parsley

1/8 teaspoon fresh rosemary, finely chopped, or a pinch of dried

½ teaspoon poultry seasoning

1 tablespoon lemon juice

2 tablespoons fresh chopped sage, or 1 tablespoon dried

Himalayan salt to taste

Freshly milled pepper to taste

Blend until smooth adding more almond milk or water to make a smooth thick consistency.  Gently heat in a pan on the stove to body temperature, or place in dehydrator to warm.

For chunky mushroom gravy, reserve some of the mushrooms to mix in by hand after blending.

 2 cups raw cranberries

½ orange peeled and seeds removed (no white part)

Orange zest from ½ orange (no white part)

Agave or sweetener of choice to taste

Juice from ½ lemon

A little lemon zest if desired

In food processor, coarsely pulse chop cranberries, sweetener, lemon juice, orange and zest. Place in a bowl and add a teaspoon of orange zest. Adjust for sweetness or tartness, your preference. Refrigerate until cold.

3-4 Large Portobello mushroom caps
4 Tablespoons Olive Oil
2 Tablespoons Namya Shoyu or gluten free Tamari, or Braggs Aminos
2 teaspoons poultry seasonings
A few grinds of fresh black pepper
Dash or two of water

Carefully remove stems from Portobello mushrooms, Wipe with damp paper towel to clean, and thickly slice each mushroom into ½ inch strips. Whisk olive oil, Tamari, poultry seasoning, water and black pepper in a small bowl. Place mushroom strips in a baking dish and pour marinade over each mushroom. Marinate for 20 minutes to ½ hour turning occasionally. Mushrooms are like a sponge, so you might have to add a little more marinade.

Place baking dish in dehydrator until warm about 1-1 1/2 hours. Best served warm, but delish either way. If you do not have a dehydrator, place in oven on lowest temperature with the door slightly open. Test in 15 minutes to see if the mushrooms feel warm to the touch.