arefully peel and seed the pumpkin.
Cut into chunky 2
lour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda
ombined and then whisk in pumpkin and vanilla.
Stir flour
Spread pumpkin seeds in a single layer
Prick pumpkin chucks with a fork.
Drain and rinse cashews.
Place all ingredients into food processor and process until smooth.
Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
o start softening. Set aside. **Raw foodists take care not to
et aside.
Place the pumpkin seeds on the prepared baking
Bring to a boil the water and salt. Pour over raw cleaned pumpkin seeds. Cover and let stand
at room temperature overnight. Drain liquid from seeds. Spread seeds evenly over a baking pan. Bake in a 350\u00b0 oven. Bake for 25 to 30 minutes or until seeds are dry and puffed. Stir frequently. Let cool. Store in airtight containers.
Roasted pumpkin seeds stay fresh up to 10 days.
Preheat oven to 300 degrees F (150 degrees C).
Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.
Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
Combine first 6 ingredients in bowl and whisk until combined.
Add remaining ingredients and mix well.
Chill in refrigerator for 2 hours and serve.
Enjoy!
Note: Food Processor cuts down on shredding time.
ulp and strings from the pumpkin seeds, then wash and thoroughly
Combine first 5 ingredients, almonds through salt, in food processor and process until crumbly, not pasty. Set aside.
Combine blueberries and maple syrup.
Combine about 3/4 of the almond mixture into the blueberry mixture.
Put into serving bowl or pan and top with remaining almond mixture.
Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
Serve cold or at room temperature.
In a bowl, mash (or in a juicer 'puree') the bananas.
Spoon into a serving bowl, top with fresh fruit, a proper raw food granola, or nothing at all, & enjoy!
Add nuts to food processor & process until fine.
Add coconut, bananas, agave & vanilla, processing until smooth.
Add buckwheat flour slowly through the chute until mixture thickens.
Take a portion of this mix & roll into a small ball.
Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
Store in refrigerator or freezer.
Chop nuts in a food processor until finely chopped.
Add dates and process again.
Add the rest of the ingredients in order and process until they are mixed. The mixture should be dark brown and crumbly, but it should hold together when pressed. If it doesn't hold together well enough for you, add 1-2 more dates at the end.
Press into a small pan or a bowl, or roll into balls.
Refrigerate to harden, then cut into squares, if desired.
Keep refrigerated.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Toast the pumpkin seeds by placing them in