my favorite! -- I add raw cacao powder until it's
Puree all ingredients and pour onto solid fruit roll dehydrator sheets.
Place on dehydrator trays and dry at 135\u00b0 F for 4 to 8 hours, or until leathery. (Or to keep them \"raw\", heat no higher than 110\u00b0 F.).
Remove from sheets while still warm.
Cool and store in a dark, dry, cool place or in the freezer.
Cover sun-dried tomatoes with water and soak for at least 15 minutes.
Transfer sun-dried tomatoes and their soak-water to a blender.
Add remaining ingredients, pulse the blender briefly, until the ingredients are just chopped and mixed.
Should be thick and chunky.
Puree all ingredients in food processor.
Spread on fruit roll-up sheets, about 1/4 inch thick.
Dehydrate at 110 degrees for 10-12 hours, flip over and dry several more hours.
Enjoy plain or with salsa.
Blend squash in a food processor and put into a bowl.
Blend raisins and orange juice in the food processor and add to the squash puree.
Add the rest of the ingredients and mix thoroughly.
Drop the mixture by spoonfuls onto dehydrator trays and flatten each cookie to a thickness of one inch.
Dehydrate at 105 degrees for 12-15 hours.
Pie shell: Grind the pecans, dates, and vanilla in a food processor until finely ground. Press mixture evenly into a pie plate.
Binder: Blend dates, bananas, and lemon juice in the food processor until smooth.
Fruit Filling: Cut bananas into 1/4 inch circles, fold into the binder, and fill the pie shell.
Topping: Sprinkle about 1 Tablespoon of chopped pecans on top, cover with plastic wrap, and refrigerate for a couple hours.
Mix ingredients with hands.
Drop by spponfuls onto teflex dehydrator sheets.
Dehydrate at 105-115 degrees for several hours (approximately 4 hours on one side, then flip and dry for 3 hours on the other side.).
Soak walnuts in water for 6-8 hours.
Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).
Blend water, cashews, and honey until smooth.
Add the rest of the ingredients and blend until creamy.
Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).
Clean and stem the mushrooms and turn them upside down. Pour the juice of one lemon over them.
Make tahini dressing by mixing the tahini, juice of 1/2 lemon, garlic, cayenne, and Braggs. Add warm water as needed to make a creamy consistency. Spread over the mushrooms.
Top with tomato slices and fresh basil leaves (if desired). I like to cut each mushroom into four \"pizza slices.\".
Boil the raw banana.
Take the peel off.
Store the fruit for kofta.
Grind the banana peel along with garlic flakes and khataai or mango pickle.
Mix mustard oil, green chilly and salt.
Serve with rice-daal (along with kele ka kofta as well).
place raw cashews into bowl, fill with
eat butter, Stevia in the Raw(R), and 1/4 cup
ugar In The Raw(R), Stevia In The Raw(R), butter, eggs
nto slices and serve with raw cashew cream and lemon zest
he Monk Fruit In The Raw(R) Bakers Bag, Sugar In
eed. If really green and raw, they will be soft, white
Vanilla Infused Raw Sugar:
Pour sugar into
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.