I wrote a small booklet a few years back called “Awakening Divine Beauty” here are some of my favorite recipes from that book~ although these all aren’t exactly for cleansing, the green drink is and some of the others are a good passage from cooked to raw organic- enjoy!! I have recenctly added a few other raw recipes contributed from others on the Children of the Sun COI site- from Melinda and Gay’s wonderful contributions,
Namaste- Jewel Rhajarani
My Favorite Divine Live Food Recipes
Green Drink Smoothie
In a blender or Vita-mix add the following ingredients
12 oz fresh, raw apple juice or green smoothie (from Victoria Botenko’s recipe)
1 T. flaxseed oil
1 T. Green powder (I use Vita-mineral greens)
1 T. hempseeds
1T. bee pollen
½ frozen or fresh banana
You can add 1 t. maca powder, 1 t evening primrose oil, or any other of the superfoods on the list, but this is the basic green drink….even my grandson loves this
‘gen dink’ as he calls it
Royal-Tea Tonic
This is not raw but is highly nutritious and filled with anti-oxidants and great for the skin and Radiating that ‘Divine Beauty’ from within. My clients absolutely love this drink! It is a big hit. I also use it as a facial tonic while doing my Organic Facials. Enjoy!!
3 T. Rooibos , 1 T. Shizandra berry and 2 T.hibiscus combination bring 3 cups filtered water to a boil, add tea and simmer 20 minutes til bright red. Cool til slightly warm then add raw honey about 3 tablespoons. Completely cool. Add to equal amount of Aloe vera juice to fill a quart bottle. Drink about 4 oz. a day for a healing tonic.
Buckwheat Granola (Buckwheaties)
2-4 C buckwheat, soaked and sprouted
1 cup at least of soaked dates
1 c. raisins
1 ½ cups golden flaxseeds ( half ground in vita mix or cusinart half left whole)
Soaked and sprouted sunflower and pumpkin seeds (about 1 cup each or more)
Raw coconut ( if you like it)
½ c. Raw blue agave syrup if you desire extra sweetness
Soak buckwheat for 8-12 hours, sprout for approx. 2 days, rinse at least 3 times a day. They are very mucilaginous.
Soak and sprout the pumpkin and sunflower seeds, usually overnight with do
Put soaked dates in blender or food processor and make a puree with soaking water
Combine all ingredients in large bowl and thoroughly mix
Place on a teflex sheet in the dehydrator for approx. 6-8 hours or until desired moisture is obtained. Or if you don’t have a dehydrator you could use your oven on lowest setting with the door open. We what to keep the intergrity of the enzymes. Invest in a dehydrator, it is worth every penny of the cost!
HEMP SEED MILK
1/2 raw organic hemp seeds
3-4 cups water
1/4 agave
Blend everything in the vita-mix or blender until smooth, at least a minute or two (blender takes alot more blending to get them smooth) . refrigerate- shake before each use after sitting Good for 3 days at least -use on cereal, in smoothies or as substitute for milk
Green Energy Bars
Use the same recipe above for the buckwheaties but add vita-mineral green powder to taste, I usually add about ½ cup per every 4 cups of dough.
I next add more raw agave syrup to get it a bit sweeter
Then I run it all through the cusinart until it is a desired consistency. (Fairly smooth)
It becomes a thick green dough. (messy!)
Oil your spatula and hands and then spread this out on a teflex sheet from your dehydrator about ¼ of an inch thick. The thinner you spread it the crunchier the bars end up. Then dehydrate for about 6 hrs remove turn it over on a another sheet without the telflex and Score the bars at this point with a knife so they are easier to cut in the shape bar you desire the dehydrate for another 4 hours until firm and dry throughout.
Store in refrigerator and enjoy!
Macadamia Nut Pate
3 1/2 cups macadamia nuts, soaked 2 or more hours
1/2 cup pure water (adding a little at a time until desired consistency)
Blend in cusinart or vita mix until creamy
Add:
2 cloves garlic
1 tsp. celtic sea Salt or 2 Tbs. light miso paste
1 T. nutritional yeast
1-2 Tbs. lemon juice
Dash of nutmeg
Dash of white pepper.
Continue to blend until fluffy
(Optional: for a cheesier taste, blend the nuts and water with 2 capsules of probiotic powder and let sit overnight. Then add the seasonings)
Sundried Tomato Pesto
¾ cup sun dried tomatoes
½ cup pine nuts
Fresh oregano
Sea salt to taste
Soak tomatoes for 2 hours in room temperature water, drain and put in food processor
Add pine nuts and pulverizer until desired consistency. Add salt and oregano and pulse
To create a lovely layered Italian Pesto Torte appetizer alternate layers with a basil pesto and sundried tomato and pine nut puree
Line a 4 or 5 inch colander or a clean vented flower pot with hole in bottom with a double layer of damp cheesecloth draping the excess over the rim of the top.
Spoon ¼ of the Mac nut pate into the bottom and firm down evenly with the back of a spoon.
Spread 1/3 of the first pesto on top of the first layer and press it down firmly. Continue on with another layer of the pate, tomato pesto, pate, basil pesto etc. until you finish with a layer of pate.
Fold excess cheesecloth smoothly over the pate and place colander in a bowl in refrigerator for 2 or 3 hours, expecting some whey to drain off the pate.
To serve fold back the cheesecloth and invert the torte onto a serving plate and garnish with a single basil leaf. Serve with raw vegetable chips or crackers
Mac nuts are an unusually high source of healthy beautifying oils. They contain up to 80% monounsaturated fats, the highest of any fat source including Olive oil. They contain the beautifying Oleic acid (omega 9), they are the richest source of this fatty acid found in any food. Oleic acid reduces bad cholesterol. It has been shown that regular consumption of Macadamia nuts protects against coronary heart disease. They also the richest source of a very important fatty called Palmitoleic acid. It acts as an anti-oxidant preventing deterioration of cell membranes. Palmitolieic acid is gentle and hydrating to the skin and helps to restore damaged and burned skin.
Macadamias are a high energy food and contain no cholesterol. Research is showing that monounsaturated fats can assist in lowering blood cholesterol levels and reduce the incidence of heart disease. Macadamias are also a good source of protein, calcium, potassium and dietary fibre and are very low in sodium. Health professionals say these are all important for good health and well being.
Veggie Mac Cheese Spread
1 batch of macadamia nut cheese (see below for recipe)
2 tablespoons unpasturized miso
1/4 cup finely chopped purple onion
2 – 3 finely chopped green onion
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two)
or a pinch of Celtic sea salt
1/2 cup soaked, chopped pine nuts
2 -3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it)
Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.
Macadamia Nut Cheese
1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do)
enough water to cover in blender
Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. Just make sure there is enough liquid to keep the blades turning in the “cheese.” Don’t worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)
Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.
Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually.
When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I’ve actually had batches that are so close to cream cheese people cannot tell the difference!
Enjoy.
RAW RHUBARB SALSA
from Gay Anne Liberty
2 cups finely chopped rhubarb
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
3 finely chopped green onions
1 or 2 minced chili or hot peppers
cilantro
1-2 tablespoons of fresh lime juice
agave nectar, sea salt, seasoning to taste
This recipe called for the chopped rhubarb to be blanched for 10 seconds and then refreshed under cold water, however I just used my processer to chop it until not quite a puree….then I added the lime juice and sea salt to it and by the time I had the other things chopped, it had softened wonderfully. I chopped to near puree everything except the green onion and cilantro and love the consistency (plus it was fast!)…much finer than pico de gallo. I used mostly red pepper and less yellow and the red color greatly enhanced the visual appeal! A little chopped garlic might also be good. I think this could be frozen and still seem fresh upon thawing!
Quinoa Tabouli Salad
Serves 6
2 cups minced parsley
¼ c chopped mint
1 cup sprouted Quinoa (soak ½ cup dry quinoa over night, then drain, rinse and let sprout all day until serving time or over night)
2 cucumbers seeded and diced
1 red and 1 yellow bell pepper diced
2 tomatoes seeded and diced
6 scallions thinly sliced
Add all salad ingredients into large bowl. Mix dressing (below) and add to salad. Mix again. Serve .Dressing: ½ c. lemon juice, ½ c. olive oil and celtic sea salt to taste
Quinoa has a long and distinguished history in South America. Quinoa has been cultivated in the Andean highlands since 3,000 BC). In the Quechua language of the Incas, quinoa is the chisiya mama or “mother grain”. Its adaptation to cold, dry climates, seed processing similarity to rice, and excellent nutritional qualities make quinoa a crop of considerable nutritional value, which qualifies it as a ‘superfood’.
In the time of the Incas, quinoa sustained armies which frequently marched for days and could eat a mixture of quinoa and fat known as “war balls” . Nutrition, from its almost perfect amino acid composition to its high content of calcium, phosphorus, and iron to its low sodium content, still is the major contributor to quinoa’s popularity.
The nutritional value of quinoa has been known for a long time to be superior to traditional cereals and is, in fact, superior to milk solids. Protein content ranges from 10 to 18%. Calcium and iron are significantly higher in quinoa than in rice, maize, wheat, or oats
Nutritionally, quinoa might be considered a supergrain–although it is not really a grain, but the seed of a leafy plant that’s distantly related to spinach. Quinoa has excellent reserves of protein, and unlike other grains, is not missing the amino aicd lysine, so the protein is more complete (a trait it shares with other “non-true” grains such as buckwheat and amaranth). The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Iron, Magnesium, Phosphorus and Copper, and a very good source of Manganese.
- Parsley is useful as a digestive aid
- It helps to purify the blood and stimulate the bowels
- Parsley is an anticarcinogen
- It contains three times as much vitamin C as oranges, and twice as much iron as spinach
- Parsley contains vitamin A and is a good source of copper and manganese
- For a natural breath freshener, try a sprig of parsley
Italian Zucchini Pasta with Spinach
6 servings
3 medium green zucchini, as thick (fat) and straight as possible.
“Spiralize” in “Saladacco (Spiral Slicer)”, mandoline or similar machine. Shredded zucchini can work also, but the authentic “pasta effect” is not as notable.
Arrange on plate similar to pasta, drizzle a bit of virgin olive oil on and sprinkle a pinch of sea salt and place plates in the dehydrator to warm pasta as you prepare the sauce
½ clove garlic
3 T. Olive Oil
1T minced fresh garlic
1 T. balsamic vinegar
Fresh ground pepper
Make sauce and set aside
1 cup sundried tomatoes( soaked in warm water) and then thinly sliced
10 greek olives
2 cups packed spinach chopped thin
Combine ingredients and toss together toss with gently heated ‘pasta’ top with chopped pine nuts or pine nut parmesan
Alternative for pasta:
Marinara:
2 cups sun-dried tomatoes covered in water for 2 or more hours
2 large dates
2 cloves garlic
6 basil leaves
1 medium tomato, chopped
1 tsp. celtic sea Salt
1/8 tsp. oregano
Blend everything including tomato soak water in a blender or puree in a food processor until smooth.
Pour nicely over the zucchini “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!
Other Options
Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.
Sprinkle with pine nut parmesan
Add pieces of sprouted sunflower patties on top of the dish as “meatballs”.
eating tomatoes and tomato-based products can provide powerful protection against certain cancers, notably those of the colon, lung and prostate. There is strong scientific evidence that lycopene, a powerful antioxidant found primarily in tomatoes, neutralizes harmful free radicals that can damage cells and trigger cancer.
By interacting with lycopene in a way that is not fully understood, other phytochemicals and nutrients present in tomatoes may also contribute to their disease-fighting potency. By the way, disease-fighting lycopene also gives tomatoes their luscious color. That’s just another good reason to eat ripe red tomatoes!
Young Coconut and Mango Parfait
Serves 6
2 cups young coconut meat
1/2 c. coconut water
2 Tbs. orange juice (1/2 orange)
1/8 tsp. celtic sea Salt
1 vanilla bean, chopped or scraped
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup agave nectar or more to taste
1 Tbs. virgin coconut oil
Blend on high until the mixture is creamy.
Mango filling
8 oz organic dehydrated mango cheeks
2 cups fresh squeezed orange juice
Soak mango in orange juice for at least 2 hours and then drain and place in cusinart until it purees
Layer coconut pudding with mango puree in parfait or wine glass and chill for a few hours before serving
This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C.
Basic pate
3 cups sunflower seeds soaked overnight then sprouted 2-4 hours ( or mac nuts, almonds (peeled),
½ pumpkin seeds, or ¼ sesame seeds)
1/2 cup lemon juice
1 tsp. nutritional yeast(optional for cheesier flavor)
¼ cup liquid braggs, or celtic sea salt to taste
Chopped garlic (optional)
Rinse and drain seeds, run thru the champion on the blank screen or use the cusinart, or vitamix. Adding all ingredients together.
This is the basic pate used to make roll-ups, vege-burgers, stuffed peppers and many other wonderful entrees
Cucumber Bisque
Serves 4
2 cucumbers peeled, seeded and chopped
1 cup fennel bulb, peeled and chopped
1 zucchini chopped
½ avocado peeled and chopped
¼ cup of cashew cream
1 tbsp of red onion
1 tbsp of white miso or celtic sea salt to taste
1t. coriander
½ tsp dill
1-2 cups purified water
1 green onion sliced
1T. mint slivered
Combine all ingredients except green onion and mint in a blender and puree until smooth and creamy, add water to achieve desired consistency
Pour into bowls and garnish with green onion and slivered mint.
Marinated Vegetable Lasagna
Serves 8
4 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin
2 large Portabello mushrooms, chopped and marinated in Tamari or lemon and celtic sea Salt.
1 large head or 4 cups spinach and 2 cups arugula washed, dried and pulsed in a food processor
1 large red bell pepper and 1 large yellow bell pepper, julienned and chopped then dehydrated for 1 or more hours.
Marinara:
2 cups sun-dried tomatoes covered in water for 2 or more hours
2 large dates
2 cloves garlic
6 basil leaves
1 medium tomato, chopped
1 tsp. Himalayan Crystal Salt
1/8 tsp. oregano
Blend everything including tomato soak water in a blender or puree in a food processor until smooth.
Ricotta:
3 1/2 cups macadamia nuts, soaked 2 or more hours
1/2 cup pure water
2 cloves garlic
1 tsp. celtic sea Salt or 2 Tbs. light miso paste
1-2 Tbs. lemon juice
1/2 tsp. Italian seasoning
Puree in a food processor or blend until fluffy.
Optional: for a cheesier taste, blend the nuts and water with 2 capsules of probiotic powder and let sit overnight. Then add the seasonings.
Layering:
Place enough zucchini slices on the bottom of a square glass pan (9×9) to cover it.
Layer on 1/3 of the marinara sauce, then layer 1/3 of the ricotta, use your fingers or a pastry bag if necessary to spread evenly.
Squeeze all the liquid out of the mushrooms using your hands or squeeze through a Nut Milk bag and layer all of them on the cheese (reserving some for decoration). You can pulse them in a food processor and make a meaty texture if desired.
Squeeze the liquid out of the spinach/arugula through a nut milk bag and layer 1/2 onto the mushrooms, then 1/2 the bell peppers. Start again with the zucchini, sauce ricotta, mushrooms, spinach and peppers. Keep layering until you run out of ingredients or room in your pan and finish with the cheese then sauce, making it swirl together so that when you dehydrate it, it looks like baked lasagna.
You can also make your lasagna in a spring form pan. Remove the side of the pan and it looks like a fancy vegetable terrine!
f it’s a sunny day, place it in the sun with a dehydrating screen on top for protection for a couple hours. Otherwise, warm it in the dehydrator on 125 degrees until mealtime.
Raw Pasta
2 medium green zucchini, as thick (fat) and straight as possible.
“Spiralize” in “Saladacco (Spiral Slicer)”, mandoline or similar machine. Shredded zucchini can work also, but the authentic “pasta effect” is not as notable.
Arrange on plate similar to pasta, drizzle a bit of virgin olive oil on and sprinkle a pinch of sea salt and place plates in the dehydrator to warm pasta as you prepare the sauce
Pasta Sauce
10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.
Pour nicely over the zucchini “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!
Other Options
Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.
Sprinkle with pine nut parmesan
Add pieces of sprouted sunflower patties on top of the dish as “meatballs”.
Roasted Tomato stuffed w/ Pinoli hempseed Pate
Makes 4 cups or stuffs 8-10 tomatoes
1 c pine nuts
1 c hemp seeds
1 clove garlic
2 ½ T lemon juice or grapefruit juice (combo is good)
1/3 c water
t nutmeg
1/2 t Celtic salt
2 T olive oil or coconut oil
In a food processor, process the following until smooth; pine nuts, hemp seeds, garlic, lemon, water, nutmeg, salt, and olive oil.
This above by itself is a pate on it’s own and delicious, add the following ingredients for the stuffed tomatoes:
1 1/2 c red bell pepper diced
1 c sun dried black olives, pitted and minced
2 T basil, fresh and minced
3 T dill, fresh and minced
1 t. oregano, fresh and minced
1.5 c baby spinach shredded
Remove the pate from cusinart or food precosser and hand-mix in remaining ingredients. Serve by itself with crudités, or stuffed in tomatoes. ( put in the dehydrator for a few hours for roasted effect)
No Bean Hummus
2 medium zucchini
1/4 cup olive oil
4-8 garlic cloves
2 t celtic sea salt (or use dulse flakes)
1/2 cup lemon or lime juice
3/4 cup sesame seeds
3/4 cup tahini
1/4 t cayenne
1 t paprika
1 t ground cumin
Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth!! Yummy!
Raw Pad Thai Salad
Serves two with pile of greens covered in leftover dressing
One young meat coconut thinly sliced after prying gently out of shell in big pieces
½ zuchinni small chunks or slices
3 small red bell peppers or 1 med.
¼ large Mexican papaya small chunks
optional
Dried apricots finely sliced
Raw peanuts chopped
Finely sliced basil
Dressing
1 ½ teaspoon brown miso
½ teaspoon red curry paste
¼ c. Rooibis tea
¼ cup of Cashew milk (or other nut milk)
½ teaspoon honey
1 t. fresh grated ginger
½ olive oil
Blend all ingredients in vita mix on low except the olive oil….slowly stream in oil to emulsify the dressing
Arrange beautifully over a bed of fresh organic greens and drizzle dressing over top
Orange Joyous
This drink is like the “famous” orange drink sold at many malls.
Juice from 2 valencia oranges (fresh squeezed)
10 oz frozen mango
3 oz (or more) frozen raspberries
1 young coconut water and meat
1 vanilla bean
tablespoon of beneficial bacteria powder (optional)
Place above ingredients in blender and blend.
Chocolate of the Gods Mousse with Raspberries and Mint
From Melinda de Marmion o
2 cups Hass avocados (about 2)
½ cup + 2 tbs maple syrup
2-4 tbs organic evaporated cane juice or organic sugar (optional – for the sweeter tooth)
2 tbs Omega Nutrition Coconut butter (or other good organic coconut butter – optional)
1-2 2 tsp nonalcoholic vanilla extract
1 tsp aged balsamic vinegar (or 1 tsp balsamic vinegar + ½ tsp maple syrup)
½ tsp shoyu (soy sauce – or substitute tamari for gluten free)
1 cup pure cocoa powder (Green & Black’s is choice)
1 pint raspberries
Handful of fresh mint leaves, chopped
Scharffen Berger’s (or other good) cacao nibs for garnish (optional)
In a food processor, blend the avocados, maple syrup, cane juice or sugar, coconut butter, vanilla, aged balsamic and shoyu until smooth and creamy.
Add the cocoa powder and blend until smooth. Sifting the cocoa powder before adding it is a good idea to prevent lumps – a simple metal strainer works well.
Distribute half of the raspberries evenly among 4-8 wine goblets or martini glasses. Follow with a dollop of mousse, a sprinkle of mint, the remaining raspberries, and more mint. Top with cacao nibs if desired.
Truly Euphoric! Leftover mousse can be store in a tightly sealed container for up to a week in the fridge or frozen for up to a month.
Nutrition Per Serving: 170 calories, 7 g total fat, 2 g saturated fat, 3 g protein, 29 g carbohydrates, 7 g dietary fiber, 25 mg sodium
ANTI ~ STRESS ~ CHOKOLATE
Ingredients
• 100 g, 1 cup finely chopped Cacao butter
• 2 tablespoons RAW Cacao powder
• 1 tablespoon Mesquite
• 1.5 teaspoon Ashwagandha (optional)
• 2 tablespoons dark Agave nectar or Coconut Nectar/Coconut blossom sugar. (your choice)
• 0.5 teaspoon Sunflower lecithin (optional)
• 1/4 teaspoon Vanilla Bean Powder
• 1 tablespoon Blood orange juice
• Zest from one Blood orange
• 2 tablespoons RAW Jungle Peanut Butter/ Tahini
Methods/steps
Slowly melt the Cacao butter in a water bath. In a bowl,
add the melted Cacao butter and Sunflower lecitin and
whisk until the lecithin is melted. Add the rest of the ingredients and stir by hand until incorporated.
Pour the chocolate in to “forms” and let them chill in the fridge. If you need them quick,
put them in the freezer and they will be ready in about 30 min.
:)) yeah! ♥
Raw Carrot spice cake
1 cup ground dried apples
30 pitted dates minced
4 medium carrots grated
4 medium apples grated
½ cup raw dried coconut
2 tsp. cinnamon
¼ tsp. nutmeg
Cream cheese frosting
½ firm cashew cream or almond cheese ( 2 ½ cups raw cashews or almonds soaked in purified water overnight, rinse and drain ( peel almonds first) add 1 cup of water and put in vita-mix and blend until smooth)
3 tblsp. Honey or raw agave syrup
½ tsp. almond or vanilla extract
Hand mix reserving 2 tablespoons of the coconut then grind ingredients in the food processor
Press the cake in a 8” springform pan
Combine ingredients for frosting and spread evenly on top of cake and chill for 2 hours before serving
TRAWBERRY RHUBARB PIE!
based on a recipe at goneraw.com
The pinch of cayenne in the crust adds nice depth….
INGREDIENTS
CRUST
2 C almonds, soaked
1 C dates, (or less, to taste)
2 T agave syrup
1 t cinnamon
pinch cayenne
dash sea salt, (optional)
handful shredded coconut
FILLING
4 C rhubarb, peeled and chopped to 1″ pieces
1/4 C agave
2 C strawberries, chopped
1/4 C psyllium husk
whole strawberries for garnish
PREPARATION:
CRUST:
- In a food processor, process ingredients to a coarse mixture which sticks together easily when pressed..
- Sprinkle shredded coconut into pie pan to prevent crust sticking.
- Press crust into pan.
FILLING:
- In a food processor, process rhubarb to a slushy consistency.
- Add agave and continue processing until well mixed..
- Remove rhubarb mix to a large bowl add chopped strawberries and psyllium husk, and mix by hand.
- Spoon filling into crust and chill 6 – 8 hours, or overnight, to allow sweetness to develop
1 1/4 cups almond meal
1 1/4 cups ground flaxseed
1 dash cayenne pepper
1 1/2 tablespoons cinnamon
1 pinch sea salt
1 cup soft pitted dates
1/4 cup water
1 teaspoon vanilla
1/8 cup olive oil
1/8 cup agave nectar
1/4 cup raisins, plus a little extra
1/4 cup chopped nuts
Combine the almond meal, ground flaxseed, dash of cayenne pepper, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix these ingredients with your hands until it forms a dough. You may need to add a little water and/or agave if it is too dry, but be careful not to add too much.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.
Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.
Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. I usually make about 8 cinnamon rolls out of this recipe.
Turtle Truffles
Equal Parts of Dates and Pine Nuts
Pit dates and put both in cusinart until creamy
Add Chopped Walnuts or pecans
Dash of Vanilla
Carob topping
6 T raw carob powder
¼ Cup. of coconut oil
½ Cup. dates
½ Cup raisins
dash of cinnamon
¼ Cup of pecans for tops
Blend above together until smooth in the food processor except for pecans which are used for topping
Roll truffles into domes or balls and roll into about a tablespoon of
Topping place in your hand. Put into small candy papers
And top with a pecan. Refrigerate.
Alternatively put date and pinenut base in small fudge container
Top with carob topping decorate with pecans for a Nice holiday fudge!
I hope you have enjoyed the recipe section and that you have some inspiration for more of the Living food lifestyle as there are so many excellent sources for good raw cookbooks out there today.
Thanks to all my friends, family and relations that have contributed to my growth to make this collection of inspiration possible.
My hope is that someone out there gets this information and it helps them to come to a better understanding of health and spiritual inner peace and happiness
Goddess Bless us all!
Jewel Raja~Rani is a Licensed Esthetician, a living foods Chef and a Holistic Beauty Therapist. She has dedicated her life to discovering and awakening the Divine Within and bringing it forth into her daily life.
Jewel invites you to join into the Mother Matrix! 
Innerworld 