(Scroll down for previous contest winners and recipes)
Brazil Nut Cheese By Mary D from BC
Brazil Nut Cheese
2 cups Brazil Nuts
2 Tbsp. fresh lemon juice
1/2 tsp. sea salt
1 tsp. pro-biotic
Water to cover the nuts in the blender
Put all the ingredients in the blender and blend well.
Pour this mixture into a nut milk bag, hang and let drain for 1-2 days (the
longer the more intense the flavour). Once the cheese has fermented you can add
your favorites....herbs, nutritional yeast, spices etc. You can form into shape
and dehydrate a day or two, forming a bit of a crust on the outside.
Raw Curried Brazil Nut Cheese Ball
#1 2 cups cheese
1/2 cup mango
chutney (see below for recipe)
2 tsp. curry
1/2 tsp. dry
Combine the cheese, chutney, curry powder and mustard.
Line a small deep dish bowl with plastic wrap. Put the
cheese in the bowl now refrigerate overnight. This helps the flavours to meld,
and the cheese to firm up in a dome shape.
For serving...invert the deep dish on a serving platter.
#2 1/2 cup mango chutney
1- 2 cups
almonds...soaked the dehydrated.
Cover the sides of the cheese ball with whole almonds,
leaving the top smooth. Spread the chutney over the top. Serve with additional
chutney and raw crackers or veggies.
Raw Mango Chutney
1 lg. mango, diced (I use dried mango when I can't get
fresh. I soak it several hours in water. You'll have to guess the amount.)
1/2 cup raisins, soaked 1 hour
2 cloves of garlic, crushed
1/4 cup diced onion
1 tsp. chili flakes
1/2 cup date paste
1 Tbsp. raw apple
2 Tbsp. minced ginger root
1 tsp. sea salt
1/4 -1/2 tsp. cardamom
1/4 tsp. clove powder
1/8-1/4 tsp. cayenne powder
Pinch of nutmeg
Mix all the ingredients. If you are using dehydrated
mango I recommend you give it a chug or 2 in the blender. You don't want to
over blend it. Let it sit an hr. or 2 to meld the flavours.
Store in the refrigerator.
Holiday Hazelnut Coco Delight By Doris F, Toronto, ON
Ingredients: 1 cup raw hazelnuts soaked 6-8hrs (or overnight) 2 cups water (preferably spring water) 3 Tbsp raw cacao powder 1/2 tsp raw vanilla bean powder pinch of salt 1/4 cup pitted dates
Tools: nut milk bag, vitamixer (or a powerful blender), large bowl, cups
Loving Preparation: 1.
Blend nuts and water together until smooth (approx 20sec). Be careful
not to over blend, to retain nutrients in the hazelnuts.
Strain through a nut milk bag. Squeeze really well to get out as much
milk as possible. You should be left with 2 cups of nut milk and 1 cup
3. If you don't mind the hazelnut fiber don't
rinse your blender. Transfer milk back into the blender and add the rest
of the ingredients. Blend for about 10 seconds, until smooth and
4. Pour into cups and enjoy! Optional: Freeze
this tasty beverage into popsicles and use the pulp to create another
yummy raw creation (I added 1 cup of dates and 3 Tbsp of raw cacao
powder to the pulp, rolled into balls and made hazelnut chocolate bliss
Note: Store left overs (if there really are any?) in a glass jar in the fridge for 3-4 days.
RAW VEGAN COCONUT-MANGO ICE CREAM ByJoëlle B, Québec
FOR THE ICE CREAM
meat of 1 young thai coconut
1/2 cup cashews (soaked)
1/2 cup + 2 Tbsp almond milk
R1 Tsp vanilla
1/4 cup agave
3 Tbsp melted coconut oil
1. Blend all ingredients except for coconut oil.
2. Add melted coconut oil to the mix and pour in a container
3. Put in freezer for a few hours
4. Cut into small squares and either run through your juicer (I used my Omega juicer) or in a high speed blender
FOR THE MANGO CREAM
5 pieces of dried mango, soaked until soft
2 Tbsp agave
2 Tbsp water
1 Tbsp melted coconut oil
1. Blend all ingredients except coconut oil in high speed blender
2. Once the consistency is smooth, add the coconut oil
3. Set in the fridge for a few hours
4. Add on top of the ice cream and enjoy! :)
July Winner - Tikka from Toronto
SMOKIN’ HOT TOPPERS
savory little morsels are packed with smoky goodness, thanks to the
smoked paprika in them! The toppers come together really quickly and
are the perfect addition to any salad, sandwich or snack plate. All of
the asterisked ingredients may be bought through Upaya Naturals – where
else can you get raw smoked paprika and flame raisons? Yum!!!
1 cup whole almonds, soaked *
1 cup sunflower seeds, soaked *
1 tsp SMOKED PAPRIKA! *
1/2 cup flame raisins *
1 tsp pink Himalayan sea salt *
3 tbsp oil of choice (I used sunflower in the video) *
1 cup almond meal *
1/2 cup black sesame seeds *
1/4 tsp cayenne powder
1/2 cup chopped onion
1/2 cup chopped carrots METHOD:
a food processor, combine the almonds, sunflower seeds, smoked paprika,
raisins, sea salt, onions and carrots and process until no large chunks
the processor running, drizzle in the oil and blend until mixture is
smooth. If it’s too dry to come together, add a tablespoon of water at a
time until it’s nicely blended.
Stir in the almond meal and sesame seeds until evenly dispersed.
Scoop out heaping tablespoon-sized mounds onto a non-stick dehydrator sheet – my batch made enough for two trays.
Dehydrate at 105 degrees for 7 – 9 hours, until they’re crisp on the outside yet still moist inside.
Enjoy your Smokin’ Hot Toppers and share if you want to share how scrumptiously delicious raw cuisine can be!
Irish Moss Topping/Pudding/Cheese
Cake - By Mary D
Irish Moss Paste Soak 1/2 cup Irish Moss with enough water to cover, changing the water
several times during an 18-24 hr. soak period. This reduces the sea weed taste.
Drain rinse water off. Now put soaked Irish Moss and 1 cup water in a blender
and blend until creamy. This paste with keep in the refrig for a good week.
Topping for a dessert: Blend until
thick and creamy 3/4 cup Moss paste and 1/2 cup water.
·Add: 1 cup coconut milk and 1/2 cup coconut
·1/3 cup sweetener -yacon, maple syrup, honey
·1/2 cup soaked cashews ·1 tsp. lemon juice ·1 tsp. vanilla ·1/8
Blend well then add the last
2 ingredients: 2 tsp. liquid sunflower lecithin and 1/2 cup coconut
Carob Pudding To use up any left over topping, turn it into a pudding or cheese cake.
I like carob, so depending on how much topping is left over, I add carob, stevia
and a flavoring to taste.
I used essential orange oil…about 3
drops, always start with 1-2, then taste so as not to over do it and ruin your
Cheese Cake To make it into a
cheese cake as I did, I made a crust of macadamia nuts and Medjool dates, and a
pinch of salt. Sprinkle 2 Tbsp. coconut in spring form pan for easy release
OLE MOLE by Tikka of Toronto, Ontario
recipe for Mole sauce can vary from town to town and mother to
grandmother. It is essentially a mixture of hot peppers and various
spices – some include chocolate, nuts, seeds and tomatoes. It is
typical for each batch of Mole to begin with onions cooked in lard – an
inappropriate step for raw vegans! In my version, almonds and dates are
blended with raw carob powder and many fragrant spices – all raw, vegan
and full of flavour!
YEILD: 2 Cups
1/2 cup Almonds, soaked
6 Dates, pitted and chopped
1 Shallot, finely minced.
2 tsp Ceylon Cinnamon
4 tbsp Raw Carob Powder
1 tsp Cayenne (more or less to taste)
1/2 tsp ground anise
1 tsp Sea Salt
1/2 cup water
In a high power blender, grind almonds and dates until no large chunks remain.
shallot, cinnamon, carob, cayenne, anise, sea salt and the water to the
mixture in the blender and blend until smooth. Add more water if
needed to achieve a smooth consistency.
Taste and adjust seasonings, if necessary.
Serve sauce with crudités and crackers – or on a raw corn chip with avocado and salsa!
Pistachio Orange Kale Rib Addiction - by Stephanie from ON
1/4 cup goji berries *
1/3 cup salted raw pistachios*
1/4 cup raisins*
rind of 1 organic orange
juice of 1 organic orange
2 pinches red pepper flakes
2 dashes cayenne pepper
1/2 tsp smoked chili or chipotle spice*
1 bunch lacinato kale washed and dried
pistachios, and raisins in shallow glass dish and cover with water to soak for
4-8 hours. Place all ingredients except kale in blender or food processor. I
love my Blendtec purchased from Upaya with the wildside container! Pulse until
all ingredients are mixed and nuts and raisins are chopped and well blended.
Chunks are good! Place kale in large bowl and mix with the rib sauce. Massage
kale gently and ensure even coverage of sauce. Place on parchment lined tray
and dehydrate at 115 degrees for 12 hours (overnight) or in oven at lowest
temp. Be sure to flip kale ribs halfway through dehydrating time to ensure
All itmes with (*) can be purchased from Upaya Naturals.
1/2 coloured pepper 1 small zucchini 1 med carrot 1/2 cup beat
pulp or other juicer pulp
1/2 cup frozen organic corn, thawed 1/2 cup
sundried tomatoes, soaked for 2-6 hours, drained
1 cup spinach or kale
1/2 fresh lemon juice dash of red pepper flakes 1/2 tsp
1/2 tsp cumin 1 tsp chili powder1/4 -1/2 tsp sea salt* 1/3
cup ground flax seed *
1/2- 3/4 cup ground pumpkin seed *
* - indicate items that can be purchased from Upaya Naturals
Method: Process hard cubed veggies in food processor to
shredded pieces. Add remaining vegetables to processor and process until mixed.
Then add in spices and lemon juice. Once spices are well mixed add ground flax
and pumpkin seeds and mix lightly. Mixture should be thick and sticky but not
runny. Let mixture sit for 10-15 min so it becomes a little more pasty and it
will stick better. Then place a large ice cream scoop of mixture onto parchment
lined tray and spread with pasty knife in 6-8 inch circles. Dehydrate for about
8 hours total. After about 5 hours turn wraps to allow both sides to dehydrate.
Recipe makes about 8, 7" round wraps. Store in airtight container in fridge for
about a week and enjoy.
Grind all of the herbs together in a small blender. Add sweetener. In a
bowl combine the following:
1 TBSP kombucha 1 TBSP fruit concentrate*
(Pomegranate*, or Black Cherry*)
1 1/2 tsp blackstrap molasses 1 1/2 tsp
1/2 tsp spirulina powder* 1/4 Cup sunflower seeds*
(soaked, dehydrated & then ground)
1/4 Cup raw almonds* (soaked,
dehydrated & then ground)
2 TBSP hemp hearts* 1/4 Cup Yacon*, or
1/4 Cup Cacao Powder* or Carob*
Add the herbal combination to
this and mix well.
Coating: 2 TBSP hemp seed*,
sesame*, and ground cacao nibs*.
You can make any shape you want with
your dough and then roll in the coating. Yummmm! Good Iron content.
*Available at Upaya Naturals
Mulberry Chocolate Treats - By Regina from
6 dates* (soaked and mushed) 2 Tbsp cacao powder* 1 Tbsp tahini*
2 Tbsp cacao nibs* 2 handfuls almonds* (chop in food processor* with s
1 Tbsp coconut oil* 2 pinches chilli pepper 1 tsp kelp
1/4 tsp sea salt* 2 handfuls mulberries* (ground into flour with
2 handfuls mulberries* (cut into pieces)
Mix all ingredients - Grease a dish (forming mold) with coconut oil - Pack
the mixture into the mold
Freeze for one hour - Cut into pieces and enjoy!
Mulberry Chocolate Treats are best kept in the fridge or freezer and
*Available at Upaya Naturals
Maqui Berry Sesame Flax Crackers - By
Sandy from BC
bananas or 4 cups Berries (low glycemic option)
2 lemons (just
1 cup dates*
(soaked in 1 cup of water) or 1 TBSP Yacon*
. Adjust amount to taste or to desired
2 cups of ground
flax* (soaked in 2 cups of water)
1 cup of whole
2 cups of sesame
seeds* (grind half)
1 cup of
2 heaping Tbsp
maqui berry powder*
mash the bananas with the dates.
Blend the soaked
flax if your blender can handle it. Add soak water if necessary.
Add the lemon
zest, the barberry and maqui berry, sesame seeds, and whole flax.....
Mix it all
together and put on trays (using dehydrator sheets) into dehydrator*
Set timer for 15
Flip half way
through or when dry enough to peel off sheets.
Add more time
for desired dryness.
Raw Mesquite Mousse Pie - by Jameela from AB Ingredients:
1/2 cup raw organic almonds*
raw sprouted buckwheat groats*
1/4 cup raw pumpkin seeds*
raw hulled sunflower seeds*
4 Dried Figs*
4 Medjool dates*
3 Dried prunes*
1/4 cup raw cacao*
1/2 teaspoon cinnamon*
teaspoon vanilla bean powder*
1/8 cup water
Mesquite Mousse Filling
chia seeds* soaked in 1 cup water for about one hour
unsweetened non-dairy milk
tablespoons mesquite powder*
1 teaspoon maca powder*
tablespoons raw organic almond butter*
1/2 teaspoon cinnamon*
1/4 teaspoon nutmeg*
1/4 teaspoon vanilla*
1/3 cup raw coconut nectar*
*Available at Upaya Naturals
For the crust:
almonds, buckwheats groats, and seeds in a food processor until finely ground.
Add in raw cacao, cinnamon, and vanilla bean powder until all the dry
ingredients until well combined. Finally add in the dried fruit with water until
mixture comes together and forms a soft dough. Press this dough into a pie pan
lined with plastic or parchment and refrigerate while making the mousse filling
For the Mousse Filling:
Blend the soaked chia seeds ( should
be very gelatinous) with the rest of the ingredients (unsweetened non-dairy
milk, mesquite powder, maca powder, raw organic almond butter, cinnamon, nutmeg,
vanilla, raw coconut nectar) until it forms a uniform pudding-like texture. Pour
this pudding into the cacao crust and top with coconut chips and cacao nibs then
refrigerate for about 2 hours or overnight. Enjoy this decadent raw superfood
dessert for any occasion!
Raw Chocolate Fudge Brownies (Nut Free!)- by Wahida from
Brownie Base 1 cup oat flour*
1/2 cup pumpkin seeds* 1/2 cup sunflower seeds* 6 medjool dates
1/2 cup raw cacao powder* 1/2 cup coconut nectar*
Fudge 1/4 cup coconut nectar*
2tbs extra virgin coconut oil* 1/4 cup raw cacao powder*
Topping soaked and dehydrated
raw cacao nibs* shredded unsweetened coconut* hemp
*Available at Upaya Naturals
and seeds until fine crumbs. Add in dates cacao powder and
blend until moistened and comes together. Press into
square pan lined with
parchment paper and refrigerate while you make
the fudge layer. For fudge
layer combine coconut nectar, coconut oil,
and raw cacao powder in food
processor until fudge forms. Spread on
top chilled brownie base then
sprinkle buckwheat groats, raw cacao
nibs, shredded coconut, hemp seeds,
chia seeds on top of fudge layer
and chill for 1 hour. Cut into squares and
enjoy a nutrient dense
guilt free dessert! ____________________________________________________________________________________________
balls! - by Michelle from BC
1c medjool dates*
2 tbsp chia seeds*
1 tbsp coconut oil*
2 tbsp ground flax seed*
2 tbsp cinnamon*
1 tbsp moringa leaf powder*
1 tbsp hemp protein powder*
1 tbsp raw carob powder*
1 tsp maca*
1 tsp spirulina*
pinch of himalayan crystal salt*
1 tbsp water (if the consistency is still crumbly add
throw everything into a food
processor & mix till smooth. Roll into balls & into coconut flakes.
Store in fridge and ENJOY!!
*Available at Upaya Naturals
____________________________________________________________________________________________ Alive and Active Cabbage Rolls with Pecan-bacon - by
Joanne from MB
is a very simple recipe to make, albeit, it does need several days to prepare
all the ingredients)
(all measurements are approximately eye-balled )
cup raw pecans*, soaked over night, drained and allowed to dry
quinoa*, soaked, drained and sprouted
1/4- 1/2 cup kimchee (kimchee can be
very spicy and overpowering, less is probably better until you get a taste for
1 cabbage head, fermented. *available at Upaya
******** DIRECTIONS Chop
pecans and kimchee, add to sprouted quinoa.
Roll in fermented cabbage
********* AFTER THOUGHTS
* soaked organic rice could be used for a more
authentic cabbage roll.
* soaked dried tomatoes* could be replace kimchee,
however you would lose that probiotic benefit.
* if you are not going to
make your own kimchee, it can be purchase at many Asian grocers.
read the labels, as some may contain MSG or fish sauce (I found one that
contained shrimp) and therefore would not be vegan.
* I fermented my cabbage
head for a week in cabbage juice. Apparently a properly fermented cabbage head
takes a year.
Although, I'm certain all the leaves had probiotic activity
(each leaf had a fermented taste and smell to it) several layers into the head
were still very hard and raw. (which is good if you like very raw cabbage!)
I'm sure if they had soaked longer, they would have been more pliable and
easier to work with.
The leave may ferment faster if you could separate them
from the head first (I found that difficult to do without damaging) and laying
them flat while they ferment.
Or other heavy flat leaves could be used
instead.. perhaps kale or boc choy?
* sour cabbages are a specialty but can
be found and purchased in some grocery stores.
However most of these
cabbages will have been pasteurized so I am not sure how good that would be for
the probiotic life.
* I had to remove the thick veins before rolling the
One leaf can make one large roll, or if sliced in half when removing
the vein, it could make 2 smaller
* another idea is to make a "Lazy Cabbage
Roll Casserole" and just throw chopped fermented cabbage in with everything!!!
Easy Breezy!!! ____________________________________________________________________________________________ Nutty Nana Raw Vegan Ice Cream - by Stephanie (&
Family) from ON
This recipe was prepare and served in under 10 minutes by 5 and 7 year old
siblings! If they can do it so you can you. It's the perfect, "last minute
company coming" dessert. You'll have all the ingredients and they'll think you
slaved over it!
1/2 cup raw pecans * 1/4 cup raw cashews * drizzle
of local maple syrup (optional)
sprinkling of cinnamon* (also optional)
Omega juicer* with grinding head attachment (comes with
bananas in or out of peels for at least 2 hours. You may use well ripened
already frozen bananas that you've had in your freezer or freeze fresh one for
at least 2 hrs until frozen and firm.
Cut bananas into 2 inch cubes. Using
your Omega juicer with grinding gasket, alternate feeding frozen bananas and raw
nuts into juicer. Once all the nuts and banana cubes are processed mix lightly
to ensure even distribution of flavour in your ice cream. Serve a scoop of fresh
ice cream in ramekin and optionally top with a drizzle of maple syrup and a
sprinkle of cinnamon for added flavour. You may freeze ice cream and serve later
as well but as always....best fresh! Enjoy your guilt free treat and share it
with someone special!
Zephyr's Favourite Chocolate Energy Bars
- by Stacey from ON
1 cup raw almonds*
1 cup raw cacao powder*
1 tsp ground vanilla bean*
1 tsp ceylon cinnamon*
3/4 tsp sea salt*
1 1/2 tsp (green leaf) stevia powder*
1/4 cup ground flax seed*
1 cup shredded coconut*
1 cup pitted dates*
1/2 cup coconut butter*
1/2 cup coconut oil*
Available at Upaya Naturals
1. combine the first set of ingredients (up to not
including the dates) and process until fully powdered
2. add the pitted honey dates (check for pits) and pulse
until completely chopped
3. add the coconut butter and pulse until combined
4. add the coconut oil and pulse until combined
5. press into a silicone pan (I use 2 square ones), and
score into pieces
6. chill or freeze until set
7. break along score marks and store in airtight
containers in the fridge
make a variation using almond butter or peanut butter too. Delicious, and tastes
like fudge. Also good with organic orange or peppermint .
_____________________________________________________________________________________________ Chocolate Tahini Caramel Delights - by Emily from BC
: 1 cup dates* soaked in just enough
water to cover them
1/4 cup melted coconut oil *
1/4 cup cacao*
1/2 teaspoon vanilla bean powder 1/4 teaspoon ginger powder* (or 1
teaspoon shaved ginger root)
1/8 teaspoon salt *
: 1/2 cup
tahini (sesame seed butter)
* 1 cup raw cashews *
: 1 cup
dates*, soaked in water for few minutes
1/4 cup agave* 1 teaspoon vanilla* 1 teaspoon salt * 1/4 cup melted coconut oil *
-to make the chocolate, blend all ingredients (including the soak water
from the dates) until smooth. you may need to add some more water if it's too
thick. you could also add a liquid sweetener. set aside in a bowl.
the nut butter, blend together the tahini and cashews until smooth. set aside in
-to make the caramel... you guessed. blend all ingredients until
smooth. and yes... set it aside in a bowl.
now the assembly *cue epic
music* cover the inside of lined cupcake tins with half of the chocolate. put in
the freezer for 10-20 minutes until hardened. put in a layer of sesame-cashew
butter, then a dollop of caramel. put back in freezer for 10 minutes. then cover
the top with another layer of nut butter and then chocolate. let them set in the
freezer overnight, somehow they are better the next day. i topped mine with a
cashew to make 'em cute.
* - available at Upaya Naturals
_____________________________________________________________________________________________ Pumpkin Spice Cookies with
- By Lisa M
are autumnal pumpkin cookies, sweet and spicy with cinnamon, allspice, cloves,
ginger and nutmeg. Pomegranate is mixed in for a splash of color. Alternatively,
you could also stir in some chocolate chips.. mmmmh! Sugar-free, lactose-free,
gluten-free – but full of flavor, vegan and a great alternative for conscious
approximately 30 cookies
C pumpkin, grated
1/2 C coconut flakes* 1/2 C carrots 1/2 C almonds* ,
ground – e.g. leftovers from making almond milk
3 dates* , soaked and
1/2 C soaking water 1 tsp cinnamon* 1/2 tsp cloves 1/2 tsp
1 cm ginger, freshly grated a pinch of nutmeg* 1/2
all ingredients except for the pomegranate, then stir in its’ seeds. Dehydrate
at 45 degrees for four hours, then flip them over and dehydrate for another 4-5
1/2 cup of raw hazelnuts* 1/4 cup of raw pecans* 1/3 cup
of raw cashews*
5-6 organic dates* 1 Tbsp of Raw organic agave
2 Tbsp of ceylon cinnamon*
- Blend all the ingredients
together using a food processor* or blender*
- Lay the paste onto wax paper
or cling wrap and flatten it into a rectangular bread
- Refrigerate for 2
hours OR dehydrate for 15 minutes on each side (105 degrees)
1/2 cup homemade cashew* butter 1-2 Tsp raw cacao butter*
2 Tbsp raw macadamia butter* 1 Tsp of ceylon cinnamon* 1 Tsp raw agave
syrup* (to taste)
- Blend your soaked cashews (pour some water out if
there's too much)
- Pour in 1/2 cup of your cashew butter into a bowl -
Mix in all other ingredients and stir together well
Tsp of previously made "cashew filling"
2 Tsp of raw macadamia butter* 1
Tsp of raw agave*
-Mix all ingredients together
- Cover the nut loaf in your cashew filling - Roll
the nut loaf carefully
- Cut the roll into 6 serving sizes - Cover the
top of the rolls in your frosting
- Sprinkle some cinnamon on top and enjoy!
Nutritional Facts (Assuming the loaf is cut into 6 even pieces)
Calories: 287 Total fat: 18g Carbs: 30g Fiber: 6g Sugar: 21g
Protein: 5g Calcium: 7% Iron: 16% *Other minerals and antioxidants
Grinder/Mortar and Pestle (if grinding your own flax seeds)
Board & *Knife
bowls for soaking the raisins and sun-dried tomatoes
*Chia Seeds (soaked in 3 cups water for 2-3 hours)
Milled *Flax Seeds
*sun-dried tomatoes (soaked)
Baby Spinach / Kale / Collards
generous pinches of *Himalayan Pink Sea Salt
*available at Upaya Naturals
seeds, raisins and sun-dried tomatoes.
large bowl, add the Chia Seeds, Milled Flax Seeds, Hemp Seeds, Chili Powder, Sea
Salt and Spirulina.
Onion, Celery, Carrot, Bell Pepper, Spinach, Tomato, Raisins and Garlic. Add in
the blended ingredients into the bowl and mix well until fully combined.
onto Teflex sheet (or Parchment paper) and dehydrate at 110 degrees for around
tray and carefully peel off the chia spread, remove the Teflex/parchment sheet
and flip over the chia spread and place onto tray. You can lightly score the
spread at this time so it is easier to cut into smaller pieces later.
dehydrator for around 6-10 more hours, or until hard and crispy.
Cut the crackers into your desired
size and serve with avocado, hummus, raw cheese
____________________________________________________________________________________________ Dessert Dumplings by Gino C
Ingredients (makes 4 large dumplings)
8 large yacon slices*
1 tsp yacon powder*
1 tsp cacao powder*
1/4 cup raisins* or chopped dates*
1/4 cup sunflower seeds*
1/4 cup rolled oats
4 oz. Yacon syrup*
2 tbsp cacao powder*
*Available at Upaya
Dumplings: Mix all
ingredients except yacon slices into a food processor for about a minute until
mixture has a dough like consistency. Lay one large yacon slice on a plate and
spoon filling into it. Place another yacon slice on top and gently press it down
your yacon is kept in the fridge you may want to warm up the yacon syrup with
the cacao in a double boiler.
You can mix the cacao powder straight with
the yacon syrup to make the sauce if the yacon syrup is at room temp.
Stir in cacao powder a little at a time until desired
consistency is reached. Pour sauce over dumplings.
Terrine de Noix - by Robert from QC
Ingredients: *2 cups of raw walnuts
hydrated/soaked for 12 hours
2 tablespoon of dehydrated sliced leek 1
tablespoon of minced garlic
2 tablespoon of dehydrated cherry-tomatoes *1
teaspoon of liquid smoke or 5 g of smoked(applewood) dulse
1 teaspoon of
1 teaspoon of dehydrated blueberries *1 pinch of
*2 tablespoon of pure olive oil 1 sweet red pepper 1
pinch of paprika(hot)
*2 tablespoon of nama shoyu *2 tablespoon of miso
Presentation 1 sliced red
onion marinated in *balsamic vinegar and *olive oil for 3 hours and in
*dehydrator for 2 hours
1 sliced Jerusalem artichoke 5 mushrooms
marinated with 1 teaspoon of *Nama Shoyu, garlic, fresh ginger, *sea salt for 2
hours and dehydrated for 2 hours
Preparation Put in the high speed *blender
the raw walnut, the red pepper, the olive oil, the nama shoyu, the smoked dulse,
the miso and mix at medium speed. After, add the leek, the garlic, the tomatoes,
the raspberries and the blueberries and mix again with some pulsing and you have
to use the stick to push the mix.
Put in small oily bowl in the refrigerator
for one night. Push the terrine strongly to eliminate the empty air inside.
Turn over, and decorate as the picture or as you wish.
RAW TURTLES (Turtles, Turtles, Raw
Raw Raw) - By Colleen C
Makes 12 wonderfully delicious raw
turtles. On a cookie sheet covered in wax paper place cluster of 2-3 whole
pecans* and a few pieces of walnut*.
Raw Cacao - 1/2 cup cacao
butter* ( shaved & melted over a double boiler on medium heat)
- 1/2 cup
- 1/8 cup agave* - 1/4 teaspoon or more of vanilla
- 1 tsp LUCUMA powder* - 1 tsp mesquite powder*
butter and add to bowl with all other ingredients, mix well until you reach a
smooth silky texture. Pour a small amount of this ( just enough to cover about
half of each nut cluster). Reserve the remaining to pour over the top of each
cluster after the caramel
Blend all ingredients into a semi
thick creamy sauce. Taste and adjust to preferred sweetness with more yacon
syrup and cinnamon if desired. Place approx. tsp of caramel over the nut
clusters and then coat with chocolate. Place in fridge for 15-20 mins or until
cacao has hardened, and ENJOY!
*Products available at Upaya
cup soaked macadamia nuts ( or 2 cups of either)
half cup of irish moss ( a small
handful) this should be thoroughly rinsed and soaked for 30 mins.
1/4 cup raw
-1 cup of water depending on consistency
2 tbls maca powder 1 tbls almond butter
1 cup of ground
goji berry or blueberry flax ( plain will also do)
1/4 tsp of vanilla powder
ingredients together in your blender except for the flax. Place mixture into a
bowl and slowly add in flax . If you are making pancakes this mixture will be a
little thicker if you want to make thin crepes u may want a little more water.
Spread the mixture on the teflex sheet on your dehydrator tray and mold into
flat pancake like balls. place another teflex sheet on top and use a rolling pin
to flatten out your pancake or crepe to its desired thickness.
Dehydrate at 105F for 6-8 hours
and if the pancakes are dry enough, flip over and dehydrate for another 2-4
1/2 tbls raw agave
1 tsp vanilla powder 1/4 cup water zest of half a lemon
juice of half a
pinch of himil sea salt
Blend all ingredients in blender
handfuls of raspberries
4 medjool dates soaked at least an hour
and blend together.
To assemble pancakes spread a layer of cashew cream
followed by raspberry jam a top of the pancake and repeat. Top off with fresh
raspberries and blueberries and drizzle with agave. Sprinkle with cinnamon and
maca powder ( optional) .
Raw Jungle Peanut Brownies with Chocolate
Avocado Icing - By Clare C
* 2 cups Almond
Meal (or 1 cup Almond Meal, 1 cup Ground up Cashews)
cup Raw Cacao Powder
* 3 1/2 cups Pitted Dates *
1/2 cup Chopped Jungle Peanuts
* Pinch of Sea Salt
1/3 cup Soaked Dates
* 1/4 cup Yacon Syrup /Agave
Nectar/Coconut Nectar/other Liquid Sweetener
1/2 cup Avocado / 3/4 of a medium ripe Avocado
1/3 cup Raw Cacao Powder
1. Add almond meal + cacao powder
into a bowl.
2. Process the dates in a food
processor until blended and add into bowl.
Chop up the Jungle Peanuts into small pieces by pulsing in a food processor or
wrapping in a thin cloth and mashing with the end of a wooden spoon. Add into
the bowl. Add in the Sea salt and then start mixing the ingredients. Finish off
the mixing by using your hands.
4. Line a brownie pan with plastic
wrap. Add in the brownie mixture so that it is even and smoothed over. Pack the
mixture with your hands so that it is very firm and compact. Place in the fridge
while you make the icing.
1. Add all of the icing ingredients
into a food processor and then blend until spoon. You may need to scrape down
the sides of the processor with a spatula so that everything is properly mixed.
2. Once the icing is ready, take out
the brownie pan from the fridge and use a spatula to spread a layer of the icing
over the top of it. Sprinkle with cacao nibs & shredded coconut (optional).
Place the brownies back in the fridge for 1-2 hrs and then you can remove from
the pan and cut the brownies. Keep leftovers stored in the fridge.
Cherry Almond Muffins-
by Pat B
Ingredients 1 1/2 cup raw almonds
* 1 cup coconut flakes*
1/2 cup dried chopped cherries
2 tbsp coconut oil
* 1/4 cup raw agave
* 2 tbsp mesquite powder
* 2 tbsp. lucuma powder
* 1/2 tsp. vanilla powder
* 1/4 tsp. sea salt
* available at Upaya Naturals Instructions:Place almonds and coconut flakes
into the processor bowl and process to a flour consistency. Add all remaining
ingredients and process until mixture starts to stick together well. Press
mixture into flexible muffin pan or cookie cutters and refrigerate for a few
hours or overnight. Enjoy! These muffins are wonderful in a lunch-bag or picnic
raisins ( that have been soaked for 2-3 hours)*
raw pecans (chopped)*
pumpkin seeds (that have been soaked for 2-3 hrs.)*
soft coconut oil*
Himilayan Sea Salt*
all of the above ingredients in your food processor bowl and process until
fairly smooth. The dough should be smooth and glossy with a small amount of
texture visible from the nuts and seeds. Drop by the spoonful onto your teflon
dehydrator sheets or parchment covered mesh sheets. Press down gently with a
fork to approx. 1/4 inch thickness. Place in the dehydrator at 114 degrees for
20 minutes and then reduce the temperature to 105 degrees for 3-4 hours or until
the cookies are dry but still chewy.
illustrated in the photos, these cookies can be served plain, or topped with a
whole raw nut before dehydrating. Our favorite version, which we call Double
Decadence, is to take two cookies and fill them with a layer of yummy Full
Circle Organic Fudge. These are a deliciously decadent treat. Refrigerate for
2-3 hours to allow the fudge to set.
Full Circle Raw Organic Fudge 3 c. raw
1/4 c. soft coconut oil 1/2 c. raw honey or agave nectar 3/4 c
raw cocoa powder
Process the cashews until finely ground. Add the
remaining ingredients and process until the mixture is smooth and forms a ball.
Spread onto a cookie to about 1/4 in. thickness and place another cookie on top.
After Eight Delights - By Mary D from BC
Recipe listed at end of video
Almond-Chia UnCookies - by Corinne from QC
Ingredients (? 25 uncookies): 1 cup -
Organic Raw Unpasteurized Almonds* (soaked for 8 hours, peeled and dehydrated)
3 tbsp - Organic Lemon Juice Pinch of salt 1 medium organic apple,
peeled and seeds removed
1/2 cup - Organic Raw coconut*, shredded 60 mL
- Organic Raw Agave Syrup* or Date Paste or Maple syrup (not raw, but so good!)
1/4 cup - Water 2 tbsp - Whole Organic White Chia Seeds* 1 tsp -
1 tbs - Organic Vanilla*
Toppings: Whole Organic Raw Unpasteurized
Almonds*, Whole Organic Raw Pecans*, Organic Dried Strawberries*, Organic Dried
1. Put the Organic Raw Unpasteurized Almonds in a food
processor; grind until fine.
2. Add the rest of ingredients and mix well. If
too wet, add Chia, if too dry, add water.
3. Take one tbsp of mixture, put
it on dehydrator sheet. Shape into (un)cookie.
4. Add toppings of your
5. Repeat for the rest of the mixture 6. Dehydrate 8-10 hours,
until (un)cookies can be held easily without bending and they are dry outside.
They will stay soft because of the Chia Seeds.
7. Keep refrigerated. Enjoy
by Chantal from
Ingredients: 1 Cup Artisana Cashew Butter*
½ teaspoon Celtic Sea Salt* 1 Table Spoon Nutritional Yeast* (Optional)
2 teaspoon Vanilla Extract 2 Table Spoon Agave nectar* 200 grams Raw
First, mix all the ingredients together- except for the
chocolate -. Spread in a shallow pan lined with wax paper. Put it in the freezer
overnight to let solidify. Once your cashew mix is solid, melt the chocolate,
cut your cashew mix in squares and dip them in the melted chocolate. Put the
chocolate covered squares in the freezer and let set. And then Voilà ! Enjoy !
If you want to make your own Raw
1 ¼ Cup Cacao Butter* 1 ½ Cup Cacao Powder* ¾ Cup
1 teaspoon Vanilla extract 1 pinch Celtic sea salt*
Melt the cocoa butter using a dehydrator or a double boiler. Using a
whisk add all the other ingredients to the melted cocoa butter
Ingredients: 1 large mango (peeled, seeded,
1 cucumber (peeled, seeded, and diced 1 orange (peeled,
seeded, and diced)
1 red bell pepper (seeded, and finely diced) 3
tablespoons green jalapeno pepper (minced, approx. 1 medium pepper)
tablespoons dried shredded coconut
2-3 tablespoons coconut nectar 1
tablespoon lemon juice
approx. 10 mint leaves for garnish (thinly julienned
Combine all ingredients in a bowl, or reserve the mint and
sprinkle that on top as a garnish.
Serve immediately. Can be eaten alone as
a salad, on top of fresh greens, inside
a nori sheet or wrap, or use as a
salsa. Very versatile, tongue-tickling, and refreshing!
Native Kitten's Grain Free Maple Caramel Granola - By
Karen from QC
Note: Soak the almonds for 12-48 hours, and the
pumpkin and sunflower seeds 4-6 hours, then drain and rinse.Then dehydrate for a
few hours until nice and dry.. The sunflower and pumpkin seeds will take a
shorter time to dry in the dehydrator then the almonds.
Add in the following order:
1 cup soaked
and dehydrated pumpkin seeds (measured after soaking and dehydrating)
1/4 cups soaked and dehydrated sunflower seeds (measured after soaking and
2 cups soaked and dehydrated almonds (measured after
soaking and dehydrating) After dehydrating I placed the almonds in a zip log bag
and then smashed them up with a hammer. I then poured them out of the plastic
bag and into the mixture. This was done to pulverize them so the mixture would
be less chunky and be better incorporated. Why you see a little red in the photo
below is because I was dehydrating some cranberries on the upper shelf while the
almonds were just below them, so I little of the juice dropped on them.. Don't
worry if you end up with a few larger pieces..
Then add the following in one by one
cup "Tropics Best" Desiccated Coconut
1/3 cup raisins 1/3 cup "Sunfood
Nutrition" dried Goji Berries
2 teaspoons vanilla 1/4 teaspoon Maine
Coast Sea Salt with Sea Veg
1 Tablespoon Ceylon Cinnamon 1/2 Tablespoon
Elf Mesquite Powder
1 1/2 Tablespoons Elf Lucuma Powder 3/4 teaspoon
Stevia Leaf Powder
1/3rd cup plus 1 Tablespoon Sunfood Amber Agave
Mix all of this up in the order listed. Each item that you add mix
in first before adding the next.. That way you make sure your mix is well
incorporated. End with the Agave Syrup..
Prepare 3 dehydrator trays with
Teflex sheets. Place 1/3rd of the mixture on each sheet, use your hands or a
spreader to spread approx 3/8 inch thick. The mixture should be a little moist,
which is how you want it to be.. The end result will be it is nice and chewy!!
Dehydrate at 145 for 1 hour and then reduce temperature to 115. When
your granola is dry enough to peel off the Teflex sheets, and place onto the
grid sheets. Continue to dehydrate until dry.
Easy Goji Berry Smoothie -By Samantha M & Angelique
1/2 cup dry goji berries
1/2 cup water
2 frozen bananas (peeled)
2 medium oranges (peeled, and de-seeded if necessary)
Let the goji berries hydrate in the 1/2 cup of water for
at least 20 minutes.
Then, break the bananas and oranges into large pieces and
place all of the ingredients into a blender.