No Dehydrator Needed 

Bar/Cookie

1 cup           Medjool dates, soaked, pits removed (approximately 16 dates)

½ cup          water

3 cups         coconut

¼ cup          coconut oil, softened

¼ cup          ground raw cashews

1 tsp.           vanilla

Put the dates and water into a food processor, puree.  Add the rest of the ingredients and mix well.  Form into desired shape.  I like to use the one-tablespoon cookie scoop.  Place on a non-stick sheet and place in the refrigerator for at least two hours, before frosting.

Chocolate Frosting

1 cup          coconut oil, melted

1 cup           raw cocoa

1/2 cup           agave

Mix well.  Place bar into the frosting.  Coat all sides.  Lift out with a fork and place on a non-stick sheet and refrigerate.  Enjoy!

Raw Hummus

1 ½ cups       dry chickpeas

Soak for 12 hours, rinse well.  Chickpeas will double in size to 3 cups.

1 cup            cold pressed olive oil

½ cup           raw tahini

1 tbsp.           lemon juice

1 clove          garlic, minced, or ¼ tsp. garlic powder (optional)

1 tsp.            sea salt

Water           as needed

In a food processor grind the soften chickpeas * with ½ cup of the olive oil.  Gradually blend in the remaining ½ cup of oil.  Add water to reach the desired thickness.  When creamy, blend in the tahini, then the lemon juice.  Keep blending until creamy again.  Add garlic, if desired, and blend again.  Add sea salt to taste.

* I like to covered the soften chickpeas with 120 degree water.  Let set until water cools; drain well, then continue.

Can be eaten right away, but it tastes even better a couple hours later.  Enjoy with veggies or flax crackers.

Store in the refrigerator; keeps 5 to 7 days.

Creamy Marinara

6                  plum tomatoes (or 4 medium tomatoes)

2 tbsp.          fresh lemon juice

1-2               dates, peeled and pitted

¼ cup           hemp seeds

¼ cup           extra virgin olive oil

1 tbsp.           fresh basil (1 tsp dry)

1 tsp.            dried oregano

1 tsp.            sea salt

1 clove         garlic (1/2 tsp. garlic powder)

1 tsp.            onion powder

Put all the ingredients in a high speed blender and process until smooth and creamy.

If you want the Marinara lightly warmed, one-hour before serving put in a glass bowl and place in the dehydrator at 115 degrees.

Toss with zucchini noodles; or enjoy as a lovely tomato soup!

2 cups             flax seeds, I like golden

3 cups             purified water

                        Let soak until water is absorbed.

 In a separate mixing bowl add the following dry ingredients:

½ cup              ground flax seeds

½ cup              flax seeds, dry

¾ cup              hemp seeds

2 tsp.               sea salt

Stir in the soaked flax seeds.

Stir in 1/3 cup cold pressed olive oil.

 Spread onto 3 Teleflex dehydrator sheets.  Score to desired size of crackers.

• Dehydrate 18 hours at 115 degrees.  Flip over after 9 hours.
• Store in large glass jar.

Zucchini Hummus

2 large  zucchini peeled, sliced, 3 cups *

¼ cup  raw tahini

3 tbsp.  fresh lemon juice

1 clove  crushed garlic (1/4 tsp. garlic powder)

¼ tsp.  ground cumin

¼ tsp.  paprika

½ tsp.  sea salt

• * Sweat the zucchini first.  Slice, sprinkle lightly with sea salt.  Layer with paper towels and place a plate or something heavier as a weight to help release the extra water for about 30 minutes.

• Place all the ingredients into a food processor.  Process until smooth.

• Store in a mason jar in the refrigerator.  Keeps 5-7 days.

• Serve with veggies, flax crackers, on your favorite veggie burgers, etc.  Also great as a salad dressing, thin with purified water if too thick.