1 ½ cups chickpeas, soaked 8 hours, doubles to 3 cups, rinse, sprout for 8 hours, then rinsed
1 cup sunflower seeds, soaked 6 to 8 hours and rinsed
1 med red onion, finely chopped
1-2 cloves garlic, pressed (1/8 – 1/4 tsp garlic powder)
¼ cup fresh parsley, finely chopped, (or 4 teaspoons dried)
2 tbsp. lemon juice
¼ cup cold-pressed olive oil
1 tsp. cumin
¼ to ½ tsp. cayenne
1 tsp. Celtic sea salt

Puree the chickpeas and sunflower seeds in a food processor. Transfer the mixture to a bowl.

Place the onion, garlic, herbs, olive oil, seasonings into a small food processor or blender and puree. Add to the chickpeas and sunflowers seeds. Mix well, either by hand or together in the food processor.

Use a 2 tablespoon cookie scoop. Place falafel balls on the dehydrator sheets. Dehydrate 14 to 16 hours, (or to desired crispness) at 115 degrees. Turn after 6 hours to get crispy on all sides. If you have a mesh sheet, place falafel balls on the sheet when batter has set for even dryness, without having to turn.

If using the 1-tablespoon scoop, reduce dehydrating time to 10 – 12 hours.

Serve falafels in lettuce or cabbage leaves. Add chopped tomatoes and cucumber. Drizzle with tahini sauce, if desired.

Tahini Dressing

½ cup cold-pressed olive oil
1 tbsp. lemon juice
¼ cup tahini
1/3 cup tamari (I use the coconut aminos)
¼ cup water
1 inch fresh ginger (or 1/8 tsp ground)

Combine all ingredients and blend until smooth.

Raw Chocolate Cheesecake

Crust
2 cups raw walnuts, or raw almonds
1/4 cup raw cacao powder
1/4 tsp. cinnamon (optional)
2 tbsp. raw agave
1-2 tbsp. water

Directions:
• Place the nuts in a food processor, process until finely ground.
• Add the cinnamon and cacao; pulse to incorporate.
• Add the agave and water. Mix until sticky.
• Grease a 9” spring-form pan with coconut oil.
• Press in crust mixture. Set aside

Filling
2 cups raw cashews (soaked for 4 hours)
¼ cup water
6 tbsp. raw agave
¼ cup coconut oil, melted
½ cup raw cacao powder
¼ tsp. cinnamon (optional)

Directions:
• Place the soaked, rinsed cashews into a food processor.
• Add the water and process until the mixture is smooth and creamy.
• Add the agave and coconut oil, blend well.
• Add the cacao and cinnamon, process until the filling is smooth and creamy.
• Spread the filling onto the prepared crust. Cover and freeze for 2 hours before serving.

Storage:
Keep leftovers in an airtight container in the freezer.

Apple Banana Nut Muffins

Ingredients:

• 2 Cups Sunflower seeds, soaked for 4 hours and rinsed
• 1 Cup Walnuts, soaked for 2 hours and rinsed
• 2 Bananas
• 2 Apples. Grated
• 8 Medjool dates, rinsed, peeled and pitted
• 1 Cup Raisins, rinsed
• 1 Tsp Cinnamon
• 1 Tbsp Coconut oil, softened

Process:

• In food processor, grind the sunflower seeds. Transfer to large mixing bowl.
• Chop walnuts. Place in mixing bowl.
• Grate the apples. Add to the mixing bowl.
• Put the dates and half the raisins in food processor and finely chop or puree. Add the bananas, softened coconut oil and cinnamon. Blend well. Transfer to mixing bowl.
• Add the rest of the raisins to the bowl and mix well. (If you don’t want the texture of the full raisins finely chop or puree as well.)

I use the 4-tablespoon scoop for the muffins. Fill and level the scoop with the batter. Place on dehydrator sheets. Dehydrate for 4 hours at 115 degrees. Remove the sheets and continue dehydrating for 8 – 10 hours. When the muffins are dry to the touch, cool completely and store in sealed glass container. They also freeze really well.

(If you want them more like cookies, the 2-tablespoon scoop is perfect. Drying time is similar.)

Pesto:

1 cup            Raw Macadamia nuts

1 cup            Fresh Basil

1 clove         Garlic, minced

1 tbsp.          Lemon Juice

1 tbsp.          Cold pressed Olive Oil

1 tsp             Sea Salt

1/4 cup        Water  (More or less for desired texture.)

Put macadamia nuts in a food processor, pulse.  Add the rest of the ingredients and process well.

Marinara:

2 cups           Tomatoes, chopped (I use plum, peel and I take out the seeds)

1 cup             Sun-dried tomatoes, soaked for 1 hour, chopped

½ tsp.           Red pepper flakes (optional)

2                    Dates, peeled, lightly chopped

½ tsp.           Sea Salt

Put all the ingredients in the food processor and process until smooth, or texture you like.

Pasta:

4-6               Medium Zucchini

With a vegetable peeler, peel the zucchini.  Use a spiralizer, if you have one; the zucchini will look like spaghetti.  Or, use the vegetable peeler to shred the zucchini; looks like fettuccini.

Garnish:

12                Kalamata olives, pitted, lightly chopped

Putting together:

Place Zucchini into a large bowl.  Toss well, with the Pesto.  Lightly toss with the Marinara and the Kalamata olives.

1 cup            raw pecans or walnuts

1 cup            raw sunflower seeds

1 cup            raw almonds

¼ cup           ground or unground flaxseed

1 med           tomato

1 cup            onion

1-2 tsps.     sea salt

• Add all ingredients to a food processor.  Process, until well blended, but still a little chunky.
• Spread onto dehydrator sheets.  (I like to place another Teflex sheet over and use a rolling pin.)  Score, for desired size of crackers.
• Dehydrate for 12 hours at 115 degrees.  After 4-6 hours flip the crackers for even drying.  (Longer if desired.)
• Store in glass container.

1 cup               sunflower seeds, soaked 4 hours and rinsed

¼ cup              water

½ cup              almonds, soaked 4 hours, peeled (if you prefer) and rinsed

½ cup              walnuts, soaked 2 hours, and rinsed

¼ cup              red onion, finely chopped, or more to taste

1 cup               celery, chopped

2 tbsp.             fresh parsley, finely chopped, (or 2 teaspoons dried)

2 tbsp.             lemon juice

1 tsp.               Celtic sea salt

1 tbsp.             Aminos, to taste, (I use the raw coconut aminos)

In a separate bowl, place the onion, celery, lemon juice, aminos, parsley and salt; mix well, set aside.

Process the sunflower seeds in a food processor, add water.  Mix well and transfer the mixture to a large bowl.

Place almonds and walnuts in food processor.  Chop to desired texture.  Transfer to the mixing bowl.

Mix nuts and seeds well.  Add the onion mixture and mix well.

Store in sealed container; keeps 5 to 7 days.

~ Serve a couple of different ways:

Roll in Bibb lettuce.

Chop lettuce and place mock tuna mixture on top.

Use as a pate.

Raw Thai Salad

Dressing:

1/2 Cup      Raw Cashews (soaked for 1 hour)

2 Tbsp.      Raw Tahini

2 Tbsp.      Lime juice

2 Tbsp.      Coconut aminos or Tamari

1/2 Cup      Water (more as needed for desired thickness)

1/2 Tsp.     Sea Salt

1/2 Tsp.     Dried Basil

1/2 Tsp.     Coriander Powder

Drain the cashews;  put in the blender with the fresh water;  blend until smooth.  Add the rest of the dressing ingredients and blend well.

Salad:

1/2 Cup     Thinly sliced green cabbage

1/2 Cup     Thinly sliced red cabbage

1 Cup        Julienned carrots

1 Cup        Raw cauliflower flowerets

1/2 Cup     Fresh raw peas (or frozen peas thawed with cold water)

Combine all the vegetables in a large bowl.  Toss with as much dressing as you like.  Cover, place in the refrigerator for at least 30 minutes before serving.

The extra dressing with keep 5 -7 days; it will thicken, thin with water or coconut aminos or Tamari.

Ginger Carrot Dressing

 1 cup            carrots

½ small         onion or a large shallot

1 tsp.            ground ginger

¼ cup           apple cider vinegar

1 tbsp.          Tamari or Raw Coconut Aminos

¼ cup           water, or more for desired thickness

½ cup           cold pressed olive oil

2 tbsp.           agave

Coarsely chop the carrots. Place them in blender and pulse to chop into small bits.

Coarsely chop the onion or shallot, add to blender.  Add the rest of the ingredients, except the oil; pulse.

With the motor running, drizzle the oil through the opening on top of the blender.  When all the oil is added, blend about 30 seconds.

Refrigerate in a glass jar.  Dressing lasts up to one week.

Makes about 2 cups.  I cut the portions in half.

Use with your favorite green salad.

Raw Carrot Coconut Macaroons

Macaroons

1 ½ cup       raw almonds, ground into flour

2 cups         shredded carrots

¼ tsp.          salt

4 tsp.           cinnamon

½ tsp.          ground ginger

½ cup          agave or raw honey

4 cups         finely shredded unsweetened coconut

8                 medjool dates (soaked, peeled and pitted)

½ cup          raw walnut, chopped

Put the almond flour, 1 cup of the shredded carrots, sea salt and spices in the food processor; mix well.  Add the agave and dates; mix well.  Add the coconut, remaining carrots, and walnuts.  Pulse together until blended.

Using a 2-tablespoon cookie scoop; makes approximately 30 cookies.  Place on dehydrator sheets and dehydrate at 115 degrees 8-10 hours… until quite dry on the outside, but moist in the middle.

Frosting

½ cup          coconut butter, softened

1/4 cup       coconut oil, softened

2 tbsp.         agave

Whisk the ingredients together.  Drizzle over the cookies.  Enjoy

(It doesn’t really matter if you use all coconut butter or all coconut oil.)

•  The cookies freeze really well!