Pumpkin Pie
Crust: 1cup almonds
1 cup pecans
1 cup raisins
1/2 cup shredded coconut
3 cups chopped pumpkin
1 1/2 cup fresh dates
1/2 cup or more agave nectar
2 tsp. pumpkin pie spice or more to taste
1 cup or more water to blend
Blend in blender until smooth.
Stir in: 1-2 cups "whipped cream"
Pour into crust and dehydrate until soft and set.
Whipped Cream:
2 cups soaked cashew
½ cup honey or agave nectar
1/2 cups of water
3 tsp. vanilla
Blend in blender until fluffy. Chill.
Chocolate Mint Pudding
2 avocados
1/2 -1 cup cocoa powder
½-1 cup agave syrup
3 drops or more of peppermint oil
Blend all ingredients in food processor until smooth and creamy.
Cranberry Salad
1 lb. of fresh or frozen raspberries2 cups cranberries
2 oranges
2 celery stalks
1 cup agave syrup or more to preferred sweetness
1 cup chopped walnuts
Mix all ingredients except walnuts in food processor. Pour into bowl and mix in walnuts.
~Becky Johnson
Stuffing Patty
1 cup sunflower seeds, ground
½ cup minced celery
½ cup minced onion
¼ cup minced red bell pepper
1 Tbsp. ground flax seeds
1 Tbsp. poultry seasoning or more to taste
Salt and pepper to taste
Put ground seeds in a bowl. Add the rest of the ingredients and mix. Form into patties and dehydrate until the outside is dry. You can also just put into a pan and dehydrate until desired consistency.
~Becky Johnson
Pea Casserole with Sour Cream
2 cups fresh or frozen peas
1 1/2 cups cauliflower
1 cup chopped mushrooms
1 avocado
½ cup minced onions
½ cup minced celery
½ cup red bell peppers
optional: dill flakes
1 cup “sour cream”
Mix all ingredients in a bowel and serve.
Sour Cream: 1 cup cashews
½ cup water or more
1 Tbsp. lemon or lime juice
Blend in the blender until creamy.
~Becky Johnson
Mushroom Pecan Gravy
2 cups pecans
2 cups water
½ onion or more
1 Tbsp. poultry seasoning
2 cups mushrooms
This makes a pretty large batch so you might need to half it. Blend all ingredients in the blender. Serve over Garlic Mashed Potates and Stuffing Patties. May warm to 102 degrees.
~Becky Johnson
Garlic Mashed Potatoes
1 head of cauliflower
1 ½ cups cashews
1 garlic clove
2 tsp. garlic powder
3 tbsp. almond oil
1 tsp. butter extract
salt to taste
Variation: For Cheesy Mashed Potatoes just add Nutritional Yeast.
Blend all the ingredients in the blender for “creamy” potatoes and in the food processor for “lumpy” potatoes. May warm to 102 degrees. Serve and top with Mushroom Pecan Gravy.
Let's EXERCISE!
"The average man in this country has a middle - aged body! He cannot run the length of one city block, he can't swim 100 yds, he can't to climb one flight of stairs without getting out of breath. We have become a nation of sitters and watchers, instead of participants. The probability of death is high for 7 out of 10 people who show a poor fitness picture at the age of 25. The average middle-aged person in this country is actually close to death. Why does the unhealthy state of affairs exist? Very simply, the people in this country do not get enough exercise! Don’t let it happen to you!"
-Doctor Thomas Cureton
Seeking God's Support
"It is a reminder to ourselves that we are helpless without God's support. NO effort is complete without prayer, without a definite recognition that the best human endeavor is of no effect if it has not God's blessing behind it. Prayer is a call to humility. It is a call to self-purification, to inward search."
-Mahatma Gandhi
Golden's Saltless Crackers
2-3 cups soaked flax seeds5-8 lbs. of carrots
3 bunches of celery
6 red bell peppers
1/2 of a large sweet onion
1 bunch of cilantro
1 bunch of romaine
1/2 cup of dulse
1/2 cup of nutritional yeast
Blend all the ingredients except flax seeds in the food processor until smooth. Mix all the ingredients together in a big bowl. Spread onto t-flex sheets and make sure to make it pretty thick. Celery and bell peppers have a very high water content so they will dehydrate down quite a bit. Dehydrate for 12 hours, flip over and finish for another 12. You will be SHOCKED at how good they taste!
Abundance of Soul
"To have ABUNDANCE in soul does not mean having lots of things; it means having access to, and communication with, the essence of all things. Once you are in touch with that, you have all things inside you. You don't feel any lack. You have fullness and GRATITUDE, and you walk free, knowing that WHATEVER you need will come to you."
~John Rogers
Chocolate-"Peanut Butter" Squares
Crust: 1 cup oats (broken up really thoroughly in food processor then remove to a bowl)
1 cup of soaked almonds, drained
Handful of pine nuts
4 or 5 Tablespoons of some healthy oil, like almond oil, grape seed oil, etc. Process in food processor until its almond butter (it will not be as creamyas peanut butter or other nut butter made in a Champion, but it works forthis.)
Add a handful of dates and/or raisins
1/4 to 1/2 cup ground flax seed (you can grind in coffee grinder or just buythem already ground)
1/4 cup or more of honey, maple syrup or agave nectar.
Add back the oats that you've already ground in the food processor. Process all ingredients together until very crumbly. Press half into a 9 x 9 pie plate. Place in freezer while you make the nextstep.
Filling:Wipe out food processor (no need to wash after crust)
Mix in food processor until very creamy:1 cup nut butter (any nut butter, but make sure it's creamy)
1/2 cup honey
1/4 cup water (hot)
1 T. vanilla
Spread on top of prepared crust, reserving 1/2 cup or so.
To the reserved “peanut butter” add:4 T. carob (or cocoa if you don't avoid it)
2 T honey
1 T vanilla
Spread over peanut butter mixture. Freeze until firm enough to cut. Itwill be messy, but that's part of why it's so good!
~Amy Johnson
Key Lime Pie
This recipe offers two different filling options with the crust recipe following. Try both! Then you get to make and EAT two pies instead of one! SCRUMPTIOUS!
1 cup young coconut meat
1/4 cup virgin coconut butter
1/2 c agave syrup or maple syrup
1 Tblsp ground ginger (or a tiny piece of fresh)
a dash of cinnamon
2 tsp vanilla flavor
1 avocado
1/2 cup fresh lime juice (about 4 limes)
Blend in your vita mix or comparable blender. Fill into your favorite nut crust.Chill.
Key Lime Pie
24 soaked dates
1 cup almond butter
1 teaspoon Vanilla
1/8 teaspoon Sea Salt
Juice of three Oranges (1 ½ cups)
6 - 8 Tablespoons Lime Juice (to taste)
Zest of one Lime
3 frozen Bananas
Prepared pie crust (see My Favorite Pie Crust)
Place all the ingredients, except the bananas, into blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary. Add the bananas to the puree mixture in the blender. Puree until smooth. Pour immediately into the prepared pie crust. Freeze 4 hours, or more, until firm. Makes 2 eight inch pies or 1 large deep 9 inch pie. Garnish with Lime Zest or Curls if desired.
My Favorite Pie Crust
2 cups almond butter
2 cups raisins
2 cups walnuts
Place all the ingredients into the food processor. Process until well blended and lightly chunky. Press into 3 nine inch pie pans. Fill with favorite filling. This pie crust can be made ahead of time if kept fresh in the fridge or freezer.
Makes 3 nine inch pie crusts.
~Tammie Nelson
Stuffed Mushrooms
(These can be served as is, or dehydrated beforehand.)
4 Portobello mushrooms or 16 small mushrooms
4 cups purified water
1 dash extra virgin olive oil
2 lemons juiced
4-5 cloves garlic minced
3 Tbsp oregano leaves
1 cup Nama Shoyu
2 tsp organic pepper
2 cups raw almond, soaked
1 cup pine nuts
½ cup sun-dried tomatoes, soaked
½ cup basil leaves
½ cup cilantro, chopped
1 ½ teaspoon light unpasteurized miso
½ tsp cumin.
Clean and trim mushrooms. Fill a large bowl with filtered water, dash of olive oil, juice of one lemon, 3 cloves of minced garlic, oregano, 1 teaspoon of the pepper, and ¾ cup Nama Shoyu. Mix well by hand and add mushrooms. Let them marinate for at least 2 hours. In the mean time make the Sun-Dried Tomato Pate stuffing: Put all almonds, pine nuts, sun-dried tomatoes, basil, miso, cumin, juice of 1 lemon, remaining garlic, pepper, dash of olive oil into food processor. Blend and taste. If it needs more salty flavor, add a bit of Nama Shoyu to taste. Add water as needed to blend, ¼ cup at a time.
Next, remove the mushrooms from marinade and drain, then pat dry and stuff>with Sun-Dried Tomato paste. Dehydrate at 100-105 degrees for about 3-5 hours depending on how you like the texture. You can also eat them without dehydrating.
By Cynthia Beavers
Flax Crackers
Soak 3 cups flax seeds overnight.
In blender, coarsely blend:
juice of one orange
2 stalks of celery, chopped
1 red onion, chopped
2 cloves garlic
Handful of fresh basil and cilantro
3 tsp. chili powder
3 tsp. cumin
3 tsp. Nama Shoyu
When blended add:
3 small tomatoes
Pulse 2-3 times to keep chunky
Stir in soaked flax seeds. Pour onto solid dehydrator sheets. Dehydrate at 105 degress for about 12-24 hours, then turn tray over and peel off solid sheet to dehydrate on other side for another 12-24 hours or until crisp.
-Vicki Talmage