Chocolate Ice Cream

Ingredients:

1 ¾ cup        raw cashews

1 ¾ cup        pure water

1 cup            maple syrup (organic and I like the light amber)

2 tsp             vanilla (I use alcohol-free from Frontier)

¼ cup           unsweetened cacao powder

(Up to ½ cup of the cacao for a more intense chocolate taste)

Directions:

Combine all ingredients in a blender;  blend until smooth and creamy.

Pour into an ice cream maker and freeze according to instructions.

* I have small Cuisinart that I love.  It takes just 20 minutes.  If you are not going to enjoy right away put in a container; freeze for later and it is awesome.

Yields:  4 cups

Raw Veggie Burgers

2 cups  sunflower seeds, unsoaked 3 tbsp  fresh parsley or 3 teaspoons dry 1 tsp  sea salt 2 cups  carrots, peeled 1 cup  celery, peeled ½ cup  onion 1 large  red bell pepper, peeled 2 tbsp  coconut aminos

Put sunflower seeds into food processor and grind fine.  Add parsley and sea salt, pulse.  Place into a large bowl.

Place carrots into the food processor, grind.  Mix into the sunflower mixture. Grind the celery and onion.  Mix into the sunflower mixture. Grind the bell pepper, with the coconut aminos.  Mix into the sunflower mixture.

~ You can grind all the vegetables together in the food processor, if you prefer.  I like to do each one separately to have the distinction of each vegetable.

Using a 2-tablespoon scoop, place each burger on a dehydrator screen, lightly flatten; dehydrate at 115 degrees for 4-6 hours to desired outside crispness.  (Turn over after 2-3 hours.)  Makes 30 small burgers

If you prefer a larger burger, the 4-tablespoon scoop works great.  Makes 15 burgers

You can do all sorts of things with the Burgers:

I like to use Bibb lettuce leaves like a tortilla. ~ Avocado and cucumber slices. ~ ‘Butter’ with hummus ~ Make a salsa. ~ Place on top of your favorite salad.

Tahini Dressing

1/4 cup Bragg Organic Apple Cider Vinegar 1/3 cup Bragg Cold Pressed Olive Oil 1/3 cup Organic Tahini Nut Butter 2 Tbsp Organic Agave 1/4 Tsp Organic Garlic Powder 1/4 Tsp Himalayan Crystal Salt 1/4 Tsp Organic White Pepper

Combine all ingredients in a food processor; blend until smooth.  Add purified water if you like it thinner.

If you don’t have a blender, place in a bowl and whisk until smooth.

Enjoy with your favorite salad, or veggies.

Falafel

1 ½ cups      chickpeas, soak for 8 hours, doubles to 3 cups, rinse, sprout for 8 hours

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, at 115 degrees, (or longer, if you like the falafel dryer).  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 cookie scoop.  Dehydrate time reduces to 10 to 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.

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