Soak nuts the day before or use almond butter.
Put a litre of water in a blender and add about a cup soaked nuts or 1/2 cup of almond butter.
Add a banana, 1/2 teaspoon vanilla powder and 2 tbsp coconut sugar.
Pour into straining bag and squeeze out liquid if using whole nuts. If using nut butter there is no nut pulp to strain out.
Drill hole into eye of coconut, drain water into blender, smash open coconut with hammer, dig out meat with flexible knife, cut into bits, put coconut bits in blender, add two cups of water and some soaked nuts to help emulsify, blend well, pour into straining bag and squeeze out liquid. Then you can flavour with vanilla & banana to make a vanilla smoothie.
Easy option - 3 or 4 lg T coconut butter in blender with 2C water
Coconut Cream Pie
2 cup coconut milk - intructions above
1 cup dates
1/2 vanilla bean chopped
2 bananas fresh or frozen
1 tbsp lemon juice
1/3 cup liquified virgin coconut oil
1 cup cashews or macadamia nuts
2 tbsp sesame seeds
2 tbsp honey
1 tbsp extra virgin coconut oil
1 banana (optional)
Crust - process nuts and sesame seeds, continue processing after adding honey and coconut oil, press mixture into bottom of pie plate or spring form pan, slice layer of banana onto crust.
Filling - process or blend first five ingredients, drizzle in coconut oil, pour into pie crust, freeze.
3/4 cup nut butter
1/2 cup agave or honey
1/2 cup sub soaked dates
1/2 cup carob powder
1/4 cup cocoa powder
1/2 cup sesame seeds
1/2 cup raisins
1/2 cup coconut
1 cup soaked & dried sunflower seeds
1/4 cup cocao nibs
Mix dry ingredients then add the wet ones. Roll out, and allow to dry a little. Cut into desired shape. You really can't go wrong with a list of ingredients like that, it's just a matter of perfecting it to your own taste.
Flax Seed Crackers
1 small red pepper diced
2/3 cup dried tomato diced
1 cup tomato diced
2 cup flax seeds
1/2 cup cilanto
2 tablespoon of braggs or celtic sea salt
1 cup water
Process or blend, spread 1/4 inch thick on plastic sheet, flip onto mesh rack and score to the size you want, dry at 90° for 4 to 5 hours or untill crisp.
4 large carrots processed in food processor
1/4 cup spanish onion chopped
1/2 cup red pepper chopped
1 grated zucchini
1 cup soaked and dried sunflower seeds - broken up in food processor
4 tbsp ground flax seeds - let sit in 1/2 cup of water
Stir together in a large bowl, form into patties, put on plastic sheet, flip onto mesh rack, dry for 6 to 8 hours. Serve with your favorite dips. Pesto, guacamole, or red pepper tapenade.
1/2 cup macadamia nuts or cashews
1 cup packed full of basil
1 cloves garlic
1/2 cup extra virgin olive oil
Grind nuts and garlic in food processor, add basil, drizzle oil in while running.
Red Pepper Tapenade
1 cup cashews finely ground
2 small red peppers
Juice of one lemon
1 clove garlic
12 herbed olives
1/2 cup extra virgin olive oil.
Grind in food processor, drizzle oil in while running, process until smooth.
1 large carrot 1 cup sunflower seeds soaked 6-8 hrs
1 lemon juiced Squirt of Nama Shoyu
1 clove garlic 1 heaping tsp cumin
1/4 cup olive oil 1 Tbs ground whole sesame seeds (tahini)
2 or 3 sprigs parsley
In food processor cut up carrot, add drained sunflower seeds, garlic and tahini.
Add the rest and cut till the right texture.
My favourite way to eat this is in nori rolls instead of rice.
1/2 C Macadamia nuts 1/4 C Sesame Seeds
1 juiced Lemon Squirt of Nama Shoyu
1/2 C Olive oil 1 Tbs- 1C Agave
1/2 C or more Water 1 tsp dried or bunch of fresh Basil
Blend nuts and sesame seeds in lemon juice and 1/2 the water. Add Nama Shoyu and agave. Add the oil slowly while blending and sample and adjust. Add Basil.
You can replace the water and basil with carrot juice to another dressing.
half of the nut milk back in the blender
2 Tbs + honey or agave
3 Tbs cocoa
5 lg frozen bananas
Blend and rest of nut milk blend again. Serve.
Everything is approximate. It is also great to sub the cocoa with any fresh or frozen fruit.
1 lb cacao paste
1/3 lb cacao butter
1/4lb unpasteurized butter (optional) or coconut butter
1/4 Cup honey or agave
Melt very, very slowly. I take a slow cooker, put a little water in it, stand a glass in it so
my pottery bowl of chocolate sits above the rim so the heat can escape. Stir and melt.
Add 4 to 6 Cups dried coconut
Stir till coated. Drop with a spoon on to teflon or plastic or waxedpaper covered cookie sheets.
Refrigerate. Remove from sheets and store in container in the fridge.
1 lb jar coconut butter
1/4 lb unpasteurized butter (optional)
1/4 Cup honey or agave
Vanilla Scrape center from two pods and stir it into the honey
4 to 6 Cups dried coconut
Stir until coated. Drop with spoon on to sheet, refrigerate.
RAW CHRISTMAS CAKE
1lb walnuts 1lb dried cherries
1lb mac nuts 1lb raisins
1lb pecans 3/4 C flour (coconut,oat or lucuma)
1lb almonds 1tsp cinnamon
1/2 lb brazil nuts 1/4 tsp nutmeg
1/2 lb hazel nuts 1/4 tsp cloves
2 lb macerated date
2 C apple juice (raw is best)
Mix nuts and fruit in a large bowl. Add 1C apple juice and soak 8 to 10 hours.
Add apple juice to date and soak 20 min, stir smooth. Add to nut mixture and stir.
Add flour and spices to bind mixture. Spread on drying tray 1 inch thick, dry 16 to 24 hours.
Best stored in fridge.
5 lbs Walnuts soaked and dried
3 lbs Almonds soaked and dried
1/2 C spirulina powder
1/4 lb kale
1/4 C sprouted pumpkin seeds
1/8 C chia
1/8 C hemp
1/4 C fresh ginger
1 cloves of garlic
1/2 lb date paste soaked
1/4 C honey
1 C Bragg Soy or Nama Shoyu
2.5 ml chipotle powder
4.5 C water
This is a big job for your blender. It will take about 2 blenders full to blend it all. Pour it over nuts, mix and dry completely. If you want to do smaller batches of nuts you can freeze the extra sauce.I always like to hear if the recipes work for you.