Basic green drink 11 IMG_1249 copy


This highly nutritious Sjuperfood drink will start off you day with high energy.

my two favorite ways to provide this drink with liquid is by using a green drink as a base. This can be made with celery, spinach, cucumber and an apple. You can also add some pineapple or kiwi. The second way to provide the liquid is from cold brew herbal tea. A mixture of Rooibos, Moroccan Mint or any other teas you like can be easily made overnight with out boiling water. Just put 3-4 bags into a 24-ounce Mason jar, full with filtered water and place in the refrigerator overnight. Discard bags in the morning. Water or coconut water can be used but the juice or tea will add more nutrients.

Ingredients for drink – Organic
1 tablespoon chaga mushroom powder
1 tablespoon cacal powder
1 tablespoon maca powder
1 tablespoon matcha green tea powder
1 tablespoon moringa leaf powder
1 tablespoon spiraling powder
1 tablespoon tumeric powder
2 or more Medjool dates or maple syrup (optional, but helps sweeten the the taste)
1 or more cups of ice
A small handful of cashews (optional)

Place a combination of juice and tea or just one of the two into a blender.
3 cups will usually do, but add more if you like a thinner drink. Add the powders in any order and, sweeten with dates. If you like a sweeter drink add a few more dates. Blend well. shut off blender and add ice. This will make the drink very cold and delicious. Turn the blender back on and blend. You can hear when the ice is broken down. Shut off blender and pour yourself an amazing healthy drink. Will last in refrigerator overnight.

Mix the powder ingredients enough for one drink together and store in glass jar. You can store several jars for the week so you have it ready to make the drink in the morning. Store jars in a dark cupboard.

Cheezy Cheese Sauce
Caesar Salad
Quick Sweet Potato Noodles
Easy Cheezy Kale Chips
Chia Pudding
Onion Crackers
Mimi’s Favorite Raw Cookie EVER
Sprouted Wild Rice Tabbouleh
Pasta alla Checca
Bonsai Salad
Approved by Mike Corn Chips, Served with Guacamole
Stuffed Portobello Mushroom Stuffed with Basil Pesto

Cheezy Cheese Sauce

Cheezy Cheese Sauce

2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
2-3 tsp. fresh rosemary, minced
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic Sea Salt or to taste
Ground black pepper to taste

Blend into thick cream. Add more water if needed.
Taste for all seasonings and add more to your liking.
Garlic can also be added along with ribbon cut basil.

Caesar Salad
Serves 4

3 heads of Romaine lettuce, use inner hearts and save the softer
outer leaves for another salad. Wash and roll the leaves in paper
towel or kitchen towel and place in fridge to crisp and dry.
You can also put serving plates in the freezer as the cold
plates keep the lettuce chilled while eating.

2 crushed cloves of garlic
1 teaspoon crushed capers
1/2 cup olive oil or more if needed
1/2 lemon juiced (use a juicy lemon)
dash of Tamari
1/2 teaspoon Dijon mustard (or homemade)
Himalayan salt and pepper to taste

squeeze garlic into bowl then capers, add lemon juice, mustard, Tamari, salt and pepper
slowly add the oil while mixing with a wire whisk until well blended.
add a generous amount of parmesan cheese (recipe below) and blend in
dressing should be on the thick side, adjust oil or lemon if necessary

Parmesan Cheese
1 cup un-soaked cashews
1 clove garlic
Himalayan salt to taste.
balance of cheese will store well in fridge.

Place all ingredients in food processor and pulse until you have tiny pieces like Parmesan cheese. Taste for saltiness, and slowly add salt to taste. Slightly salty is best to make it taste like original Parmesan.

To assemble the salad:
Place whole crisp dry romaine lettuce in a wooden bowl
Slowly add ½ the dressing
Turn leaves gently with tongs to coat leaves
Add more dressing and turn again to cover all the leaves
Add a generous amount of the Parmesan cheese and turn again.
To Serve:
Remove salad plates from the freezer and divide the leaves among the 4 plates.
Sprinkle more Parmesan cheese o top.
Traditionally this salad is eaten by hand.

Quick Sweet Potato Noodles

Peel sweet potatoes. Amount depends on how many people you are feeding
Spiralize with spiral slicer (you can purchase in my shop) or use a potato peeler for wider strips, like fettuccini noodles
Add a few pinches of salt
Sweetener to taste
1 clove crushed garlic
A few turns of freshly milled pepper

Mix and serve, or warm slightly in a pan on the stove, stirring constantly so as not to over heat. Body temperature is best. The noodles will slightly soften.

Tip: this dish is delicious the way it is, but get creative if you like and add veggies, pesto, or a creamy Thai dressing.

You can watch my demonstration video on youtube for this recipe.


In blender place
1 cup almond milk (recipe below)
1 teaspoon vanilla extract, ½ vanilla bean, vanilla powder
2 avocados
½ scant cup agave, stevia (to taste), or sweetener of choice, including dates or raisins
½ cup raw cacao powder
Dash of salt
Dash of cinnamon

Blend, scraping sides with blender tamper. If you don’t have a tamper, shut off blender and scrap down sides with a spatula. Blend until smooth and thick. Add 1 cup of ice and blend again. Taste for sweetness and chill. Add more sweetener, or ice as desired. I like mine very thick, if you don’t, thin with a little more almond milk. Pour into a tall glass and sprinkle with chopped walnuts, pecans or nuts of choice. Pop in a straw and sip away.

Almond Milk recipe
Soak 1 generous cup of almonds in pure water overnight. Drain and rinse. Place in blender with 2 pitted medjool dates, and 1 teaspoon vanilla. Blend until very smooth. Strain through nut filter bag of paint strainer bag, (you can find both of these in my “shop” on the menu bar of my home page). Squeeze the almond milk into a bowl. Save the pulp for other dishes (check out my Favorite Cookie recipe).



1-2 bunches of curly or dino kale
For one bunch use the following measurements, for 2 bunched double the recipe.

5-6 tablespoons virgin olive oil
4-5 tablespoons gluten free tamari, depending how salty tasting you like them
Nutritional yeast, I just pour on top and mix with tongs until leaves are coated. It’s your choice how cheesy you like them. I like them cheesy.
Sprinkle in seasonings of choice, example; cumin, curry, pizza seasoning, or none if you prefer, it’s good just with the nutritional yeast.

Remove stem from kale and place in a bowl. Try to obtain large pieces as the kale shrinks in the dehydrator.
Pour the olive oil on top and mix with tongs until leaves are coated. Add the tamari and mix again. Lastly, add nutritional yeast and any seasonings you choose, and mix again. Nutritional yeast get thick when damp, so make sure to scrape sides of the bowl to incorporate.

Place on mesh screen of dehydrator tray and spread out somewhat. One bunch of kale will usually make 3 trays. Dehydrate 3 or more hours at 105–110 degrees until crispy like a potato chip.

You can see my demonstration on Youtube for EASY CHEEZY KALE CHIPS.

Chia Pudding

Chia seeds are another miracle food because of its non-marine whole food source of Omega-3 and dietary fiber. Omega-3 fatty acids, can normalize blood pressure, help lower bad cholesterol levels, helps to strengthen muscles and bones,, good for digestion and I could just go on about the miracles of this little seed.

Chia seeds? Chia Pet? Yes, the same chia seeds that were used to sprout green hair on animal-shaped terracotta figurines that were popular way back when. I remember soaking seeds until they were gelatinous, and then rubbing them into the grooves in the figurines. A hole in the center of the animal figure is where water was kept to keep the seeds moisten. At the time, I never knew these seeds were editable or that they had so many health benefits.

Chia Pudding
Serves 2
Basic recipe taste like tapioca pudding

2 cups almond milk
1/3 cup chia seeds if you like it thicker, add more
1 tablespoon Agave or sweetener of choice, date syrup, coconut nectar, stevia
1 teaspoon vanilla extract or 1/8 teaspoon extract, butterscotch, maple, etc.

Pour chia seeds in 2 cup of almond Mix well and let rest 10 minutes. Blend with a wire whisk to break up any lumps and let rest another 10 minutes. Wait another 10 minutes and whisk again. Add sweetener and extract and blend in. Mixture will firm up overnight in refrigerator.

Toss in berries
Use coconut water from young Thai coconut
Add cacao powder and sweetener to taste

MockaritaMockarita – from page 85 of LIVE RAW
Serves 2–3

1 orange, juiced
1 teaspoon lime, juiced
1 teaspoon agave or sweetener of choice
1/4 teaspoon orange zest
1 cup soft tropical fruit, pineapple, mango, or papaya
1/2 cup Kombucha
1/4 cup unflavored sparkling water
1 cup ice
Blend all ingredients except Kombucha, sparkling water, and ice. Blend until smooth. Add ice and blend until smooth and slushy. Pour mixture into margarita glasses, and divide Kombucha and sparkling water into glasses and stir to combine. Add a wedge of lime to the rim of the glass.

Muesli – morning cereal with almond milk

Muesli - morning cereal

Serves 2–3
1 cup raw almonds, (soaked preferred) or nuts of choice
6 medjool dates, pitted
1 heaping tablespoon coconut oil
1 apple, grated
½ cup plump raisins, cranberries or both
½ cup large coconut flakes
Top with sliced strawberries, blackberries bananas, or fruit of choice
A sprinkle of cinnamon
Rough chop nuts in food processor, keeping it a rough texture. Remove to a bowl. Rough chop dates. Remove to a bowl and blend well. Add coconut oil and mix in well. Add shredded apple, (with a little lemon on them), add raisins and coconut flakes, mix with a spatula to break apart and combine all ingredients well.
Place portion in a bowl and top with sliced strawberries, and banana. Sprinkle on cinnamon and top off with home made almond milk.

Onion Crackers
Makes approx 50 crackers (go to youtube to see a video demonstration)

2 cups almond pulp, wet from making almond milk
½ cup sweet onion, very finely chopped
¼ cup olive oil
2 cloves garlic, crushed
½ cup light color flax seed, ground very fine in a coffee grinder or spice mill
(in my video I used whole flax seed as I forgot to grind them for my demonstration, but I recommend grinding as whole seeds do not bind as well. if you use whole seeds, you should soak them 5-6 hours so they become gelatinous)
6 fresh basil leaves, finely chopped
1 teaspoon Italian seasonings
A dash of Braggs Aminos, gluten free Tamari or Nama Shoyu
Himalayan salt to taste
Water as needed 1/4-1/2 cups

Soak 1½ cups of almonds in water overnight. Strain, add to your blender with 4 cups spring water, 2 dates and ½ teaspoon vanilla. Blend until very smooth. Strain through a nut filter bag, but don’t get out every drop, leave a little moisture in the pulp. Refrigerate the almond milk and use the pulp for the crackers. Will yield about 2 loose cups.

Put all ingredients in a bowl and blend very well until everything is incorporated, adding water as needed.

Place a small amount into your palm and roll into a ball. Place on non-stick dehydrator sheet and press down to make the cracker thin. Make them the size you best prefer. Continue until all mixture is used. I think of them as potato chip size.

Dehydrate at 105 for 8 hours and then flip over and remove the non-stick sheet, leaving the cracker on the mesh screen. Dehydrate another 6-8 hours until the cracker is dry and crispy.

Depending on the dampness of the mix, dehydration time may vary, so check after
4–5 hours to see when to transfer onto the mesh screen. Finished crackers will be dry and crispy.

Mimi’s Favorite Raw Cookie EVER
Makes 24 cookies

Wet pulp from almond milk
1 banana
2 tablespoon coconut oil
5 medjool dates, pitted
½ cup medium flake shredded coconut
½ generous cup raisins or dried cranberries or both
1 tablespoon agave or sweetener of choice (taste batter when finished to see if it’s sweet enough for your individual taste
½ cup walnuts, coarsely chopped
Dash of cinnamon

Place almond pulp, banana, coconut oil and dates in food processor. Pulse chop until everything is blended in.

Mix in until well incorporated coconut, raisins/cranberries, agave, walnuts, and cinnamon,

Use a cookie scooper and place a scoop on non-stick sheet of dehydrator tray. Dehydrate at 105-110 for 10 hours or more, depending on how dry you want them. I prefer a crust on the outside and a small part of the center softer. You do not have to remove the non-stick sheet.

You can also flatten out the cookie if desired….these are so good warm right from the dehydrator with a cold glass of almond milk.

Add Cacao chocolate, broken into small pieces.

sprouted wild rice tabbouleh

Sprouted Wild Rice Tabbouleh – you can see a video demonstration on Youtube
(there are many spellings for Tabbouleh)


I usually make a large amount to eat for a couple of days. Good served cold or at room temperature.

1/2 cup sprouted wild rice
or ½ cup cauliflower if you don’t want to sprout
1/2 medium tomatoes, chopped
1 cup cucumber, seeded and chopped, or one Persian cucumber not seeded
2 large bunches parsley, finely chopped
2 scallions (green onions), chopped
2 tablespoons fresh mint, chopped

To sprout rice, put ½ cup wild rice in a tall Mason jar, fill with spring water and put the lid on. Take out the bottom 6 shelves in dehydrator and place the jar on the bottom. Set the temperature at 105–110 and leave overnight. Rice will split open and you will see white pieces. Rinse and use immediately, or store in refrigerator. You can sprout in a jar and leave it on your sink, but it takes 4-5 days. Be sure to rinse at least twice a day and drain water out if you sprout this way. If you want to make other dishes with the sprouted rice, put 1 full cup in Mason jar and proceed as above. If using cauliflower, pulse-chop in food processor, making into small, rice-size pieces.

Place all ingredients into a large salad bowl.

For the Dressing
4–5 tablespoons extra-virgin olive oil, or to taste
Juice from 1 lemon, about 3 tablespoons
Himalayan salt and fresh ground pepper to taste
Mix chopped ingredients with dressing and toss well. Top with pine nuts if desired.

Pasta alla Checca – you can see a video demonstration on youtube Pasta alla Checca
Serves 2

One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca.

Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator.

2 large zucchinis
2 large tomatoes, diced, heirloom if possible
or heirloom cherry tomatoes
1 clove garlic, minced or crushed
1/2 cup raw olives, coarsely chopped
? cup capers
1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
15 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil, or to taste
Himalayan salt to taste
Freshly milled black pepper to taste
Chili flakes, (optional)

Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.

Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.

To Serve
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.

Cashew Parmesan Cheese
1 cup cashews
1 clove garlic
Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.

Bonsai Salad
by Mimi Kirk and Chef Claude Poissonniez
you can find Claude’s handmade soap at

Serves 3-4

For the salad:
1 medium to large napa cabbage, thinly ribbon sliced
¼ red onion, thinly sliced
Hijiki seaweed, (soak 2 dry tablespoons), drain when rehydrated
4–5 kumquat, very ripe, and thinly sliced
2 fresh garlic shoots, thinly sliced or ½–1 teaspoon chopped garlic
½ red bell pepper seeded and thinly sliced
1 baby bok choy, julienne cut
½ cup Chinese peas, strings removed, and julienne cut
½–1 cup bean sprouts
3 green onion, thinly sliced
2 teaspoons black sesame seeds to sprinkle on top of finish salad
Red cabbage leaves, to use as a bowl to serve the salad

Dressing – (we made more dressing then we did in the video as the salad was quite large – the following recipe is the up-dated version)

In large salad bowl mix together:
1teaspoon Dijon mustard [or dry mustard mixed with water]
2–3 teaspoons apple cider vinegar
5–6 tablespoons olive oil
1–2 teaspoon coconut nectar, agave or sweetener of choice
½ teaspoon of turmeric powder
2 pinches cayenne pepper
1 generous teaspoon, finely chopped ginger
1 pinch salt
Taste dressing and adjust taste to your liking

Toss salad dressing into salad bowl and toss to combine. Taste to see if there is enough dressing. If not, make a bit more. Sprinkle black sesame seeds on top after plating salad into read cabbage leaves or on a plate.

Cabbage is a cruciferous vegetable. It contains phytochemicals that protect our cells against oxidative damage and reduces the risk of developing certain cancers. It also helps stimulate enzymes, and detoxifying carcinogens which helps clean metals out of the body.

Turmeric is the golden spice forgotten or unknown by many excellent for:
Lower cholesterol
Build stronger immune system
Detoxifies the liver
Breast cancer

Approved by Mike Corn Chips, Served with Guacamole

Kernels cut from 8 fresh corn cobs
½ cup ground golden flax (ground fine in spice grinder)
¼ cup of diced sweet onion
1/8 tsp. salt

Place corn, onion and salt in the food processor and blend until very smooth. Place mixture in a bowl and add ground flax meal mixing until thoroughly blended. Taste for saltiness and add to taste. If desired add cumin, chili powder or other herbs of choice.

Using a teaspoon, drop onto non-stick dehydrator sheet, forming a small round. Continue until all mixture is used. You will use several non-stick sheets.

Dehydrate for 8–10 hours at 110, and then flip over onto mesh screen. If still too sticky, dehydrate longer. After more drying, and if still a little sticky, help lift them off with the flat end of a knife and place on mesh screen. Dehydrate for another 10 or so hours until they are crisp not bendy. They should snap like a real chip. It’s worth the time to make them individually. Don’t worry about dehydrating too long, be patient and wait for the snap.

VEGGIE PATTIE RECIPE from my Facebook Video
Makes 8-9 patties

5-6 carrots juiced and pulp reserved
1–2 apple juiced, pulp reserved
1 cup spinach juiced
1 cup pumpkin seeds, ground in Vita-mix, spice or coffee grinder
1 cup cup sunflower seeds, ground in Vita-mix, spice or coffee grinder
(walnuts can also be added)
1 lemon juiced
1 cup filtered water
2-3 cloves garlic, crushed
2 tablespoons capers
1 tablespoons herbs (I use Simply Organics, Seafood Seasonings)
1 tablespoon unprocessed miso or tamari (optional)
1/4 cup hijiki, soaked for 15 minutes, and drained (sorry I said ½ cup dried on the video but it’s ¼ cup dried.
1 tablespoon dulse flakes
½ cup onion, finely chopped
¼–½ sweet red bell pepper, finely chopped (optional)
1 teaspoon mustard (add water to dry mustard or use prepared Dijon)
Pinch or to taste, Himalayan or Celtic sea salt
Freshly milled pepper

In a high-speed blender place pumpkin meal, sunflower meal, lemon juice, and miso. Blend adding water as needed to make a smooth thick paste

Place carrots and apple pulp in a mixing bowl and add seed mixture. Blend to incorporate with a spatula. Add hijiki, onions, red bell pepper, garlic, herbs, salt and pepper. Blend very well with a spatula or with your hands. Taste for seasonings and adjust if necessary.

I use a can with top and bottom removed to make the patties evenly shaped. (see video)
Make patties about 1/4-1/2 inch thick and place on non-stick dehydrator sheets. Brush tops with olive oil. Dehydrate for 2¬–4 hours then flip onto mesh trays and dehydrate for another 3-4 hours. The finish patty should have a thin crust on the outside and slightly soft in the middle. If you like them dryer, feel free to dehydrate longer.

Squeeze fresh lemon juice on top when serving, make a sauce or dressing, place between 2 pieces of lettuce, with tomato, onion, and avocado. Roll in nori sheet with other vegetables, break up on top of salads or create your own ideas.

Squeeze fresh lemon juice on top when serving, make a sauce or dressing, place between 2 pieces of lettuce, with tomato, onion, and avocado. Roll in nori sheet with other vegetables, break up on top of salads or create your own ideas.
Mimi Kirk – LIVE RAW






 Stuffed Portobello Mushroom Stuffed with Basil Pesto

A beautiful presentation for company and the preparation is deliciously quick. The only time spent, is when the mushrooms are in the dehydrator getting warmed up.

These mushrooms will be plump, juicy and tender after they are heated. If you don’t have a dehydrator, you can set your oven on the lowest heat and leave the door open. The thing to remember is that to keep the enzymes and nutrients in tact, keep temperature at 105 – 115 degrees.

If using this dish as a starter course, use baby Portobello’s and allow 1-2 per person

Serves 2

2 large Portobello mushrooms—or 6-8 baby Portobello’s
4 tablespoons coconut aminos, Tamari or Nama Shoyu
2 tablespoons extra virgin olive oil

Raw Basil
Makes 1 Cup
1 1/2 cup fresh basil
1/2 cup walnuts
2 cloves of garlic
1/4 to 1/2 tsp salt
Pinch of fresh ground black pepper
1/4 cup olive oil (depending how oily you like it)

Place walnuts in the food processor, pulse in the food processor. Do not make them too fine you just want to chop them a bit.
Add the basil, and garlic to the food processor and pulse to break and mix the ingredients.
Scrape down the sides in the food processor with a rubber spatula and gently pulse again. Be sure not to over-work the mixture. Add the salt and pepper and slowly add the olive oil while the food processor is running. I pulse the whole time to make sure it’s the proper texture, which is semi-smooth.

With a damp paper towel, clean off the mushroom cap and remove the stem.
Trim the bottom of the removed stem piece and cut lengthwise in half. Marinate mushroom caps and stems in a 3 tablespoons olive oil and 2 tablespoons of Tamari or Nama Shoyu.
Turn mushrooms over to coat them well with the oil mixture, if more is needed sprinkle some onto the mushrooms.
Choose two small salad plates that will fit into your dehydrator shelf. Or if using baby Portobello’s use a baking dish
Place one mushroom filling side up on each plate and reserve remaining oil mixture.
Fill mushroom caps with a generous amount of the pesto mixture, smoothing out as you go, usually 2 heaping tablespoons or more. Place the marinated stems on the plate.
Add a thin slice of tomato to top the pesto or fresh chopped tomatoes. Pour the remaining oil mixture on top, or if none left, put a dash of Tamari or Nama Shoyu on top.

Put the dishes on 2 trays of your dehydrator and dehydrate at 110 degrees for 1-2 hours depending how thick the mushrooms are. You can tll the mushroom is done when the outside rim turns dark and gives a cooked look.

When ready to serve squeeze some fresh lemon on top.
With love, Mimi Kirk, LIVE RAW

Raw Bread Recipe


3 cups sprouted buckwheat or wheatberries,
ground in blender or coffee grinder
¼ cup sunflower seeds, ground in your blender or coffee grinder
¼ cup agave or sweetener of choice
½ zucchini, chopped
3 tablespoons lecithin (an emulsifier, not raw but vegan)
6 tablespoons olive oil
2 teaspoons Celtic or Himalayan sea salt
3–4 tablespoons Italian seasoning, rosemary, thyme,
basil, marjoram, oregano
2 cloves garlic, chopped
2 cups spring water
¾ cup nutritional yeast (not raw but vegan)
2 cups sun-dried tomatoes, soaked for 20 minutes to 1 hour
2 cups flax seed (ground in clean coffee g rinder)

In food processor, place all ingredients except nutritional yeast, sun-dried tomatoes, and ground flaxseed. Process until well incorporated. Add sun-dried tomatoes and pulse-chop until smooth. If mixture is too thick to add flax at this point, remove from processor into a bowl and mix in ground flax by hand. If mixture is not too thick, add flaxseed and pulse-chop until well incorporated. Divide mixture in half and place onto 2 nonstick dehydrator sheets. Shape into large squares, ½ inch to ¾ inch thick. Brush top with extra-virgin olive oil. Dehydrate for approximately 10 hours at 105–110 degrees. When dry on top, flip onto mesh screen and cut into desired size. Dehydrate for another 9 hours or until crusty on the outside and slightly soft in the middle.

With love, Mimi Kirk – LIVE RAW


All raw, no dairy, no bake, and ready for your company’s pleasure.

Whatever flavor you decide to make this is the basic ingredients. Once you’re familiar with it, you can add any flavor including, peach, pomegranate, cacao, or banana.

For the Crust

2 cups almonds, macadamia or pecan nuts (or a combination)1 cup soaked dates

1/2 tsp. Vanilla

pinch of salt

2 T Coconut oil (liquid form) set a cup with the solid oil into a hot water bath until it melts.

Soak the nuts in water for 2 hours, drain

Soak the dates for same amount of time and drain

Add the nuts to your food processor and pulse till they are broken up

Add the dates, vanilla, salt and coconut oil. Blend until the mixture makes a ball and sticks together when you pinch it.

Don’t over process as you don’t want to release to much of the oils in the nuts.

Press the mixture into a 9 inch spring form cheese cake pan. This pan allows the finish cake to be removed easily. If you don’t have this kind of pan, you can line the bottom of a pie dish with saran wrap and press the crust mixture into the bottom and a little up the sides. The saran wrap will help you lift the cake onto a platter for serving.

The Filling.

3 cups of cashews – soaked for 2 hours to soften them

3/4 cup lemon juice

3/4 cup raw agave

1/2 cup spring water

1 tsp vanilla

pinch of Himalayan salt

3/4 cup coconut oil (put the solid mass in a glass and set in hot water bath until it liquefies, stirring occasionally)

Place all ingredients but the coconut oil into a food processor and blend until very smooth. Sometime’s I transfer it to a blender to make it very smooth. This is where you can add other flavors of natural fruits or berries. When smooth, add the liquefied coconut oil and blend a few seconds until incorporated.

Pour the mixture into the cake pan and tap it on the counter to even it out and remove any air bubbles. Wrap tightly and put in the freezer. In the mean time;

I like to make a thin top layer and this is one of my favorites.
In your processor add
1 avacado
1/2 cup lime juice
1/4 cup raw agave
dash of vanilla
2 tbs lecithin
1/4 cup melted coconut oil
blend all together in your food processor until smooth. Taste to see if you want it sweeter or more tart. If you want it sweeter add more agave, for tart, more lime.

Take the cake from the freezer and smooth the topping on top of the cake.
Before serving top with any berry including raspberries, or blueberries.

I keep the cheesecake in the freezer until about 1/2 hour before serving. It’s best when a little hard but if left out very long it softens. you can heat a large knife under hot water to cut slices if still slightly frozen.

Another beautiful serving idea is to blend berries with agave, strain through a strainer and drizzle over the individual serving pieces.

With love, Mimi Kirk – LIVE RAW

With the same recipe

2 T. lecithin, ground fine in spice or coffee grinder
¼ cup coconut milk (made with young Thai coconut meat and water, blend)
2 T agave, coconut nectar – or sweetener of choice to taste
5-6 limes, juiced
2 avocados
½ cup coconut oil and coconut butter, melted – (or just coconut oil)
Pinch of Himalayan salt
Blend all together until smooth

Pie crust – 1 c almonds and 5-6 medjool dates. Pulse chop in food processor .

For ice cream, just put in freezer.
For pudding just refrigerate
Pie can be put in freezer to set, and then moved to refrigerator

(In the video on my Facebook page, I said almond milk instead of coconut milk, which is what i used. coconut milk is my favorite, but either will work)

Serves 2–4

2 large ripe mangos
2 T agave or sweetener of choice (or to taste)
1 lemon juiced

Cut mango flesh from center pit.
Put all ingredients in blender and blend until smooth.
Store in glass jar with lid in refrigerator for 4 hours or overnight
If you have an ice cream maker, follow manufactures directions
If you don’t have a ice cream maker, pour into glass baking dish after
taking it from the refrigerator. Chill about 2–3 hours in freezer and then
scrape with a fork so it doesn’t freeze in one hard piece. It could be ready
to eat, or need a little more time in the freezer. Consistency is up to you.