Chocolate Cream Verve-a-licious

Chocolate Cream Verve-a-licious
Chef – Kristen Suzanne

Crust
1/3 Cup Cacao nibs, raw
1 ¼ Cup Coconut, shredded, dried & unsweetened
1 Cup Hemp
¼ tsp Himalayan Crystal Salt
dash Cayenne Pepper
¼ Cup Agave Nectar, raw
5 Dates, pitted

Filling
5 Dates, pitted & soaked for 20 minutes, drained
¾ Cup Thai Coconut Water
½ Cup Agave Nectar, raw
½ tsp Vanilla Extract
½ Cup Thai Coconut Meat
1 Avocado, pitted & peeled
1 Tb Green Powder, recommend Health Force Nutritionals’ Vitamineral Greene
1 Tb Hemp Protein Powder, recommend Manitoba Harvest
¾ Cup Chocolate Powder
1 tsp Maca Powder, optional

Directions
Crust – Grind cacao nibs in food processor, fitted with “S” blade, until nibs are broken up nicely, somewhat of a coarse powder. Add coconut, hemp seeds, salt & cayenne. Process for a few seconds as you incorporate all of the ingredients together. Add agave & dates & process until mixture starts to stick together briefly when pressed together between you fingers. Press the crust into a tart pan until smooth & firm. This crust is a little sticky, so sometimes using some coconut oil on your pressing device is recommended. Place crust in freezer.

Filling – Blend all ingredients until creamy. Pour filling on top of crust. Place pie back in freezer for a minimum of 1 ½ hours to set. Keep it in the freezer until ready to serve.


The photo almost does not do this justice...i

Cherry Garcia

Aewsome substite for one of the best ice creams ever! All raw and no dairy! Yum.

Rainbow of Veggies

Kale the wonderfood.

Learn about it here at a web site i love. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38. You may have to cut and paste the link. Flavored with olive oil, Braggs, garlic, lemon and salt all to taste. YUM!

Pomegrante and Mint

A refreshing spritzer - NO added sugars!!

Carrot Spaghetti with Green Pesto

Wow was this pesto tasty.

Summer's Green Dream Soup

What green vege isn't in this plus Cayenne.

Beet Chips

Beets Chips

Slice with mandolin. Spay with olive oil or what tamari or Bragg's. Dehydrate to desire thickness.

Fennel Cucumber Salad

Cucumber Fennel Salad with Calamata Olives as seen in Aquarian Times summer 2004

1 lb ripe firm Roma tomatoes
1 lb cucumber
1 lb fresh fennel
2 Tablespoons olive oil
1/2 Lemon
1 Sprig Basil 4-6 leaves
Kalamata olives

1. Core and slice tomatoes into wedges
2. Cut cucumber into 1/4 wheels
3. Trim fennel and slice using a Mandolin
4. Combine with all ingredients
5. Salt and pepper to taste

Cucumber Raisin Salad

Raison

Tomato Green Bean Salad

Dried Fig Beet Salad

Dried Fig Beet Salad

As the name implies....

Raw Mango Lhassi

Mango Lhassi

This is a take on the classic Indian Drink made with yoghurt and mangos.

1 Ripe Mango
2 cups Raw Almond Milk
Honey to taste
Coconut milk to taste
Cinamon to taste

Blend and serve cool.

Raw Spaghetti

Spaghetti (serves 6)

Marinara Cookbook – RAW by Charlie Trotter + Roxanne Klein
2 Cups Sun Dried Tomatoes, soaked 1-4 hours & drained
8 Roma Tomatoes, halved & seeded
4 Clvs Garlic
½ tsp Celtic Sea Salt
1 Tb Shallot, chopped
3 Tb Extra Virgin Olive Oil
2 Tb Maple Syrup
1 tsp Lemon Juice

Rawmasan Cookbook – RAW by Charlie Trotter + Roxanne Klein
2 Cups Raw Pine Nuts, soaked 6 hours & drained
1 ½ Cups Rejuvelac [recipe below]
1 Tb Celtic Sea Salt
1 ½ Tb Nutritional Yeast

Rejuvelac Cookbook – RAW by Charlie Trotter + Roxanne Klein
½ Cup Wheat or Rye Berries
Filtered Water as needed

Spaghetti
6 Cups Zucchini or Squash [3-4 medium veggies], julienned lengthwise

Garnish
2 tsp Thyme Leaves
12 Basil Leaves
12 Raw Olives

Directions
Marinara – In food processor, pulse sun-dried tomatoes until redued to small pieces. Add tomatoes, garlic, salt, shallot, olive oil, maple syrup & lemon juice, processing until smooth.

Rawmesan – In high speed blender, combine pine nuts & Rejuvelac. Process until thick & creamy. Pour into a small bowl, cover with kitchen towel & let stand in warm place 12-14 hours, until mixture smells like it has begun to ferment. Stir in salt & yeast, mixing carefully. Spread mixture in 1/8 inch-thick layer on nonstick drying sheets & place in dehydrator at 105 degrees F for 10-14 hours, until it breaks easily into dime-sized flakes.

Rejuvelac – In the evening, place berries in a sprouting jar & fill with water, allowing to stand overnight. The next morning, drain & spread them on a sprouting rack or a glass rectangular container lined with wet paper towels. Leave them to sprout for 1-2 days, rinsing 3 times a day. They are ready when ¼ inch tails have emerged. Place sprouts in a wide container with at least 3 inch high sides & add 4 cups filtered water. Let stand in a warm spot for 12-14 hours or until the liquid smells slightly fermented. Strain off liquid [this is the Rejuvelac] into a clean jar. The same sprouts may be used 3 more times to make additional Rejuvelac.

Assemble Spaghetti – Place spaghetti “noodles” on plate. Top with marinara, pieces of Rawmesan, herbs & olives. Serve & enjoy!