Raw Food & Alkaline Eating with Recipes

Benefits and Recipes for Raw Food Eating
"Let food be thy medicine"
High acidity can affect all major body systems, especially the digestive, intestinal, circulatory, respiratory
and immune systems. A pH-balanced environment maintains proper metabolic function and
allows the body to function optimally.


ACID PRODUCING FOODS to stay away from:
ALKALINE FOODS that balance your pH level
RAW FOOD COOKING BASICS
Tools, Seasonings, Basic foods

FOODS LIST
TIPS FOR MAKING WHOLE AND RAW COOKING FAST AND EASY
HEALTHY SUBSTITUTES FOR COMMON AMERICAN MEALS

RECIPES
SAUCES/CREAMS/DRESSINGS
PINE NUT GARLIC DRESSING
LEMON OREGANO OIL DRESSING
CILANTRO OIL DRESSING


GREEN DRINKS AND SOUPS
BASIC GREEN DRINK
AVOCADO AND BANANA
WATERCRESS AND PINEAPPLE JUICE
BASIC SOUP

POPEYE SOUP

GAZPACHO SOUP

CRACKERS/BREADS
BASIC CRACKERS
FLAXSEED CRACKERS
FLAT BREAD
CRISPY CRACKERS OR BREAD

ENTREES AND SIDE DISHES
VEGGIE WRAP

RICE BURGERS/MEATBALLS/PATTIES
SPAGHETTI
MARINARA SAUCE
MASHED POTATOES

DESSERTS AND SWEET TREATS
SWEET NUT CREAM
HONEY CASHEW BUTTER
HOT CHOCOLATE
BASIC COOKIES
FRUIT BAR OR BALLS
LEMON SQUARES
PASTRY CRUSTS
BANANA CREAM PIE
PECAN PIE
LEMON PIE FILLING or Pudding
MERINGUE
MINCEMEAT PIE


ACID PRODUCING FOODS to stay away from:
(especially during cleansing )
Chocolate
Drinks (alcohol, beer, wine, coffee, sugar sweetened fruit juice, black tea,
Water which is carbonated or not filtered
Milk (and Dairy products)
Fruits (glazed or sulfured)
Processed grains (wheat products, corn and cornstarch, cereals, cakes and
pastries, bread and crackers, dried beans, pasta,popcorn,
Meats (those contaminated with chemicals, hormones etc.) Eat good meat sparingly.
Oils that are hydrogenated (flax seed or extra virgin cold presses olive oil are the best)
Pepper (black)
Processed Foods (canned or, micro waved)
Salt (iodized)
Sweeteners (white sugar, artificial sweeteners, fructose which is a
concentrated corn syrup, refined beet and cane sugar, saccharin, aspartame)
Tobacco
Vinegar (distilled)

ALKALINE FOODS that balance your pH level
Apple cider vinegar
Beans, fresh
Dried fruit, non-sulfured (dates, figs, raisins, etc.)
Fruit juice, fresh squeezed
Green foods (algae, spirulina, chlorella, barley grass, kale, spinach, romain lettuce, etc.)
Herbs (fresh or dried), Herbal teas
Garlic
Maple syrup, pure and grade B or C
Millet (grain)
Nuts, especially almonds (enzymes become present when soaked in water 3 hours,
which helps the system to digest and assimilate better. Drain and refrigerate)
Oil (flax seed, grape seed oil, or cold pressed extra virgin olive oil)
Potatoes and yams (in moderation)
Vegetables, fresh (raw or steamed slightly)
Vegetable juice, fresh squeezed
Vegetable soup or broth
Seeds (flax, pumpkin, squash, sunflower soaked in water)
Seasonings (natural, salt-free, chemical-free- see the Amazing Wheat Book for 130 blends)
Sea vegetables (dulse, kelp, seaweed, etc.)
Sprouts (all types)
Stevia (natural herbal sweetener)
Water (purified, non-carbonated, mineral, or distilled)
Wheat grass juice
Whey (goat only, not cow)

A basic rule to follow in acquiring an alkaline diet:
80% of the food you eat should be raw, or steamed slightly, using as many dark green
vegetables as you can; sprouts are excellent; Nuts are good, soak them to bring back the
enzymes (3 hours or less, depending on the type of nut); use a variety of vegetables.
You may need some basic recipes to get started and then you can create your own blends for soups, salads etc. (see recipe section in this CD)


RAW FOOD COOKING BASICS

"Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet." - Albert Einstein

An over acid body is the cause of most illnesses. Disease cannot live in an alkaline system. The following recipes are to help you produce an alkaline and pH balanced body for optimum health.

SUGGESTED TOOLS

  • Sprouting equipment
  • Food Processor
  • Dehydrator
  • Blender
  • Pizza roller
  • Nut mill (or coffee grinder)
  • Flour mill (electric and hand)

SEASONINGS
Check with local health or grocery store to use for soup bases, seasonings, and replacements:Vegetable broth, “Braggs” Liquid Aminos, “Real Salt", fresh garlic, ginger, onions, parsley, lemons, limes, cumin, cinnamon, “Spice Hunter's" seasonings, especially Zip, Garham Masala, and their curry blend.

See The Amazing Wheat Book with over 130 recipes for popular seasoning mixes that you can make yourself, as well as, dressings, vinegars, dips, sauces, and soups.

WATER
Use only pure or distilled


BASIC FOODS
(used for a variety of dishes)

Nuts and Seeds (to make milks, cream base, granola, in salads, crusts, toppings, desserts, etc.) Cover with pure water in a jar and let soak.
Almonds (soak 6-8 hrs.) High in potassium, magnesium, phosphorus, protein and laetrile, which is an anti-cancer agent.
Brazil (6-8 hrs) High in potassium, sulfur and calcium.
Pecan (4 hrs.) High in potassium, vitamin A and in essential fats.
Pine Nuts (3 hrs.) Chewy and sweet which makes them good in salads or fruits.
Cashews (4 hrs.) High in potassium, magnesium, vitamin A and fat. Use sparingly.
Walnuts (4 hrs.) High in potassium, magnesium and vitamin A.
Chestnuts (6-8 hrs.) Lowest in fat content.
Peanuts (6 hrs.) Actually a legume. Is highest in fat content. A complete protein, but often contaminated with aflatoxin, a known carcinogen.

Note: Oil used in roasted nuts or seeds becomes rancid when exposed to light and air. Use only raw seeds and those that have been tightly sealed.

Flour from various grains and seeds (used for thickenings, crusts)
Millet, Oat, Barley, soy, kamut or spelt wheat, quinoa.
Granola (for a cold cereal, in desserts, snacks)
Dehydrated or Freeze dried fruits (in granola, candy treats, cookies)
Dehydrated or Freeze dried vegetables (for soups, salads, main meals)
Vegetable Broth (for soups, seasoning, in dressings and sauces)
Powdered and/or liquid flavorings (vanilla, lemon, maple, butterscotch etc.)


FOODS LIST
(Buy in bulk to save money, for storage or for share buying)

Purified or Distilled Water
Nuts…almond, brazil, pecan, cashew, Pine nut, filbert, walnut.
Seeds…Sunflower, pumpkin, and mixed seeds for sprouting
(Life Sprouts 1-800-241-1516 or health section)
Fruits, fresh or:
Dehydrated…dates, raisins, figs, cranberries (without sugar), apricots, peaches,etc.
Freeze dried …pineapple, apple, blueberries, peaches, etc. (with no preservatives)
Preparedness Plus 1-888-839-0334
Vegetables (see alkaline list or menu schedule)
Grains…Millet,……
Rice…basmati, black or Japonica and wild rice are my favorites.
Seasonings
Bulk - Oregon Spice 1-800-565-1599
Recipes for instant seasoning mixes…The Amazing Wheat book 1-877-407-1858

"Preparedness Plus"
for freeze dried products 1-888-839-0334, dates, raisins, figs, cranberries (without sugar), apricots, peaches, pineapple, apple, blueberries, peaches, etc. (with no preservatives).

Vegetables (see alkaline list above)
Grains... millet, barley, rice
Rice…brown basmati, black, and Japanese wild rice (Japinaca) are my favorites.
Seasonings - Oregon Spice 1-800-565-1599
Recipes for instant seasoning mixes…The Amazing Wheat book 1-877-407-1858


TIPS FOR MAKING WHOLE AND RAW COOKING FAST AND EASY

  • Soak nuts and seeds before hand, drain well and place about 2-3 cups in separate containers in the freezer for immediate use, or keep in fridge if using within the week.
  • Keep a supply of the cream sauces and dressings in the fridge.
  • Have prepared toppings, crusts and granolas ready for use.
  • Buy in bulk and keep ingredients (rice, beans, nuts, seeds, seasonings) in clear plastic containers on shelves (this lets you know at a glance what you have).
  • Keep sprouts in the fridge ready for use on salads, on top of cereals and main dishes.
  • Prepare rice and beans ahead to have available in fridge, to use for a side dish or to include in burritos and wraps.
  • Have flaxseed and flaxseed water available in the fridge.

HEALTHY SUBSTITUTES FOR COMMON AMERICAN MEALS
using Whole and/or Raw foods for Alkaline eating

There are many places on the internet to find free recipes and information on how to prepare tasty foods that are not cooked. One in particular is www.rawfoods.com

I have included a few basic recipes that I have created to help you make an easier transition from a Meat, Potatoes and Gravy menu, to life giving tasty raw foods; (i.e. a Pine Nut dressing that can take the place of mayo and ranch dressing; satisfying rice, cauliflower etc. to replace meat and potatoes; a sweet nut cream that replaces half and half and used to make cream pies; crackers and tortillas in place of bread;etc.)

Testimonials:

"I like everything I have tasted of yours! I especially love your banana cream pie! It was very creamy and in the Raw Food world so close to the real thing. Your sweet nut cream is better than any dairy cream I have tasted. Another favorite of mine is your raspberry chocolate drink.Your candies and fruit bars are delicious, my children would eat them all day. I look forward to trying all your recipes" - Rachel Talley

"Your wraps are addicting, and I have made them continually since you showed me how to make them. They are filling and really satisfy. It is a quick healthy way to eat. Thank you for sharing this with me. " - Maile Roberts

"Your mincemeat pie has the traditional flavor we love. You have taken out the ingredients that are not good for you and left the good! We look forward to making it often." - Deborah Andrus

Copyright Notice:
All commercial rights reserved. The following recipes may be distributed freely for non-commercial purposes
provided that a copyright notice is included. Please contact author if you have any questions regarding this matter. (learta@vitalvillage.net)


SAUCES/CREAMS/DRESSINGS

PINE NUT GARLIC DRESSING
(Can be used in place of ranch and other cream dressings, mayonnaise, to make creamed vegetables, cream soups, as a sandwich spread, etc.)

1 C water
1 C grape seed oil
2 C presoaked pine nuts
3 tsp apple cider vinegar
1 tsp onion pwd
1/2 tsp garlic powder
2-3 garlic cloves
1 tsp salt
2 T dry parsley
1/2 tsp. paprika
2 tsp dill weed (for a ranch flavor)

Blend together, place in container, label and refrigerate.

LEMON OREGANO OIL DRESSING
1/3 C lemon and/or lime juice
2/3 C cold pressed olive or grape seed oil
1 tsp Braggs Aminos
¼ tsp cumin
¼ tsp oregano
¼ tsp zip (by Spice Hunter)
1 clove garlic, pressed

Shake well, refrigerate.

CILANTRO OIL DRESSING
1/2 C olive oil
1/2 C grape seed oil
2 T apple cider vinegar
1 LT honey
1/2 tsp pressed garlic
5 T cilantro, chopped fine
1/4 tsp pure salt
Mix together and store in refrigerator


GREEN DRINKS AND SOUPS
Remember, you can always add sprouts to any of your green drinks or soups to
make them even more nutritious.

BASIC GREEN DRINK
Include spinach, red and yellow sweet peppers, cucumbers, carrots, garlic, asparagus tips, tomatoes, parsley, red chard, broccoli, and any other dark green vegetables. You will find combinations you like best. Be sure to write down the combinations that everyone seems to enjoy most, or you will forget.

AVOCADO AND BANANA
Blend 1 avocado and 1 banana with a fruit of your choice, add pure water to adjust the texture.

WATERCRESS AND PINEAPPLE JUICE
To a fruit of your choice, pineapple is very good with watercress, add watercress to your taste and water for texture. This is a very refreshing drink.

BASIC SOUP
Start with a sliced or chopped onion, grated carrots , and any other vegetable that may take longer to cook, in a sauce pan. Steam sauté with a little water and olive oil, about 3-4 minutes. Add water and heat to rapid simmer, Have other vegetables prepared in small pieces, sliced or grated, to add at this point (whatever you have available, cauliflower, squash, celery, cabbage, and especially red, yellow, orange sweet peppers (they give soup a mellow satisfying taste). For a spicy zip, you could add finely chopped jalepenos. Cover, take off stove and let steam cook about 20 minutes.To give more flavor, you could add a vegetable stock along with the water (the Pacific brand broths are alkaline), Braggs Aminos, onion and/or garlic salt, curry or any other of your favorite seasonings.


POPEYE SOUP ©The pH Miracle by Shelley Young

1 avocado
1 C water or vegetable stock
2 cucumbers unwaxed
1 C fresh raw spinach
2 green onions
1 clove garlic
1/3 red bell pepper
Braggs Aminos to taste
1/2 tsp each Spice hunter's Garam Masala, Curry and Zip
F
resh lime juice to taste

Put the avocado and 1/2 of the water or stock and puree. Add rest of the ingredients, one at a time to desired texture. Add more water if needed. You could add minced sun dried tomatoes. This soup can be served warm or cold. Warm it only to 118 degrees (until you can hold your finger in it, with out having to pull it out). Serve with mint or parsley leaves on top.

GAZPACHO SOUP
Very refreshing on a hot day. Excellent served in small amounts for a cocktail.
1 C zucchini, sliced in bite sizes lengthwise, not peeled
1 C onion, green or red, chopped
1 C green bell pepper, chopped
4 C V-8 juice
2 C fresh tomatoes, chopped
1 C Cooked Gluten pieces or firm gluten cubes (1/4"-1/4")
Seasoning to taste - pinch of the following is suggested: cumin, paprika,
celery salt, Spike or Vege-Sal, salt and pepper.

Sauté vegetables slightly and combine with juice in sauce pan. Add tomatoes
and Gluten meat balls or Baked Ground Gluten Pieces. Bring to boil and
remove from heat and c
hill.


CRACKERS/BREADS

BASIC CRACKERS

1 3/4 C spelt flour
1 T seasoning
1 1/2 tsp salt
1/2 tsp each baking powder, (with no aluminum), and soda
1/4 C olive or grapeseed oil
3/4 C cold water

Cut flour, salt, soda and oil with hands, fork or pastry cutter to a corn meal texture and add water. Handle as little as possible (treating the dough as you would a pie crust). Roll out to 1/8 to 1/4 inch thick, with a pizza roller (a small hand roller), on a lightly greased 11 1/2" x 14" baking sheet (the thinner the dough the more crisp the cracker it will be. Score with a knife or pizza cutter into squares or desired shapes.

Can sprinkle the top with roasted sesame seeds or parmesan cheese and press in slightly with rolling pin. Bake at 350 degrees for 20-25 min.

Seasoning Suggestions:

Seasoning #1

3 tsp dill weed
1 tsp onion salt
2 tsp salt

Seasoning #2 (Spicy)

1 1/2 tsp each, garlic powder, onion salt
1 tsp each jalapeno powder, tomato powder, beet powder, tumeric powder
1/2 C sesame seeds

FLAXSEED CRACKER #1

4 cups whole flax seeds, soaked 4-6 hours
1/3 to 1/2 cup Braggs Aminos
juice of 2-3 lemons

Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degrees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture completely dry. Approximately 5-6 hours.

Optional:

You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.

FLAXSEED CRACKER #2

4 parts pure water
1 part ground flax seed
Salt (Real or pure) to taste

Mix together and pour onto a parchment paper to dehydrate at low heat (1 1/2 days). If baking, put on the lowest heat your oven will go. It will take about 6-8 hours

FLAT BREAD
1 C rye, sprouted
1 C lentils, sprouted
1/4 tsp caraway seeds
1 tsp dried onion flakes
1 T Bragg aminos to taste or...1/4 /c tahini (raw sesame seed butter)

Put rye and lentils through Champion with solid plate, or blend well in liquifier. Mix in remaining ingredients. Press into thin patties or tortillas shapes and dehydrate for 12-24 hours at 105 degrees until crisp.

CRISPY CRACKERS OR BREAD ©Rachel Talley

Chop in food processor until the dough starts to hold together:
½ medium tomato
3/4 C almond
¾ C sunflowers seeds
½ C sun dried tomatoes (soaked)

Pat down on dehydrator plastic and dehydrate at 105 degrees to desired texture, about 5 hours.


ENTREES AND SIDE DISHES

VEGGIE WRAP
Using any of the above tortilla/bread recipes or a sprouted wheat tortilla from your
local health store, add any of these suggested ingredients to roll up in your tortilla:

A guacamole spread (using the Garlic dressing, the Cilantro oil dressing, mixed with avocado, or the guacamole recipe in this section). If you want a hot spicy flavor, add a few finely chopped jalapenos)

Include: spinach, lettuce, sprouts, onions, finely grated vegetables. (The spiral slicer to make any squash or turnip look like grated cheese). Create your own fillings or use whatever you have fresh in the fridge. Cooked beans or rice, seasoned with a little chili powder is also filling and satisfying.

RICE BURGERS/MEATBALLS/PATTIES
2 C of a dark rice (black china or Japonica) oven baked rice.

Instructions:
Place 2 C hot water and 1 C rice in an oven proof dish or pan and a tablespoon olive oil. Cover and bake at 350 degrees for 1 hour)

Mix with 2 C rice:
1 T Flaxseed Gel
1 T sausage seasoning mix (see recipe in the Food Storage section of this CD)
or the Amazing Wheat Book
3 T grated onion
Mix together, form into desired shape and firm in dehydrator or low oven.
Good topped with our mushroom gravy.

SPAGHETTI
Cut with a spiral slicer:
3 C zucchini (or any type of squash, or mild turnip)
Top with Spaghetti or Marinara Sauce

Spaghetti seasoning mix (blend together and store in closed jar):
1 C ea. dry minced onion, parsley flakes
3 T dry minced garlic
4 T Italian seasoning
2/3 C dried sweet bell pepper flakes
1 T ea. basil, oregano
1/3 C pure salt and a sweetening of your choice (could add later if using a liquid sweetener)
Add 3-4 T of this mix to 3 C fresh chopped tomatoes or a marinara sauce of freshly chopped vegetables.

MARINARA SAUCE ©Rachel Talley
Chop by hand or in food processor
1 ½ C olive oil
1 each green and red pepper
8 Roma tomatoes, ripe
2 T basil, fresh (or less dried)
2 T Italian seasoning
1 tsp ground fennel
3 mushrooms, large
1 ½ C sundried tomatoes, soaked
1 red onion
4-6 cloves garlic
1-2 tsp each onion, & garlic pwd.
1tsp salt
¼ C juice from the soaked sundried tomatoes
3 T honey or maple sugar
1 T apple cider vinegar
2 ½-2 ½ c water

Hand chop part or all. Refrigerate.

MASHED POTATOES
by RoseLee Calabro

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

GRAVY
Mix together in saucepan, heat to warm:
1 C Garlic Dressing
2-3 T Braggs' Aminos
1 tsp raw carob powder

Mushroom Gravy:
Add 1 C sliced mushrooms and onions to taste if desired (could be sautéed slightly)
If you need it thicker add the Flaxseed Gel to get the consistency you desire.


DESSERTS AND SWEET TREATS

SWEET NUT CREAM
(for fruit dishes or a fruit dip, in place of milk and whole cream on cereals, in desserts…)
½ C water
½ C grape seed oil
2 C presoaked pine nuts or cashews
1/3 C honey
1 tsp vanilla flavoring
1 tsp butter flavor (optional)

Blend together and refrigerate. It firms up when cooled in the fridge after a few hours.

HONEY CASHEW BUTTER
1 C presoaked cashews
3/4 C honey
¼ C grape seed oil
1 tsp vanilla powder
¼ tsp coconut flavoring
¼ tsp walnut or maple flavoring (optional)
Blend and refrigerate.

HOT CHOCOLATE
with no milk or cocoa

2 C water
½ C pine nut cream
4 tsp raw carob powder
1 T maple syrup
1 tsp Bragg's Aminos

Mix and serve warm or cold
Variations:
Add 1 tsp raspberry or mint flavor

BASIC COOKIES

2 C oats or other grains (i.e.groats, whole, cracked)
1 1/2 C of any dried fruit (dates and raisins are good)
1/2 C of a soaked nut (almonds or pecans are good)

Grind the grain in a food processor or nut mill until fine. Chop the dates (use more dates than raisins) to a course texture. Leave raisins whole or slightly chopped. Mix all ingredients by hand and shape cookies into the size you want and dehydrate at 105 degrees for 4-8 hours or until it is the softness or firmness you want. Makes about 25 cookies.

You could add carob chips. Make it a lemon flavor cookie by adding lemon zest (finely grated peel) and lemon flavoring, or a coconut macaroon by using unsweetened coconut in place of the nuts.

FRUIT BAR OR BALLS
1 C dates
1 C raisins
¼ C figs (about 6)
1 C oat flour
½ C presoaked, ground nuts
1 tsp powdered lemon, vanilla, mint or one of your choice,
adding it to the flour before mixing in with the fruit mix.

Chop dried fruit in food processor till well blended. Add as much of the oat flour as you can, until it balls up. Take out and work in the remaining flour or enough until the mixture is not too sticky to roll out. Roll on to an oiled cookie sheet or flat surface to ¼ inch thick. Cut into desired shapes (1 ½" x 3"). You could roll into balls and then into coconut or chopped nuts.For a more firm texture, dehydrate about 2 hours at not over 120°. Could wrap in plastic to keep fresh. and separated. Need not refrigerate.

Variations: could add carob powder, for a chocolate flavor.

FRUIT BAR
1 C dates
1 C raisins
¼ C figs (about 6)
1 C oat (or barley, rice etc.) flour or barley bran?
½ C presoaked, ground nuts
1 tsp powdered lemon, vanilla, mint or flavor of your choice,
adding it to the flour or bran before mixing in with the fruit mix.

Chop dried fruit in food processor till well blended. Add
as much of the oat flour as you can, until it balls up. Take
out and work in the remaining flour or enough
until the mixture is not too sticky to roll out. Roll on to an
oiled cookie sheet or flat surface to ¼ inch thick. Cut into
desired shapes (1 ½" x 3"). Dehydrate about at not over 102°.
Could wrap in plastic to keep fresh. and separated. Need not
refrigerate.
Variations: could add carob powder, for a chocolate substitute.

LEMON SQUARES
1 C raisins
1 C presoaked brazil or pecan nuts
1 ½ C dates
1/3 C lemon juice
1 T lemon zest (finely grated peel)

For the bottom layer, process raisins and nuts in food processor until coarsely chopped and holds together. Press into bottom of a 9" baking
sheet. Blend together dates, lemon juice and zest till smooth. Spread
on top of nuts and raisins mix. Dehydrate at 102degrees for about 5 hours.
Note: for a rich, creamy treat, spread a little Sweet Nut Cream on top.

FLAXSEED GEL:
Soak 10 minutes:
1 T flaxseed
1 C hot water

Mix in blender till well mixed. Refrigerate. Freeze if not
using frequently.


PASTRY CRUSTS
(using presoaked nuts)

Recipe #1
1 C macadamia nuts
1 C unsweetened shredded coconut
½ C pine nuts
½ C cashews
1T flaxseed gel

Chop till fine in a food chopper, add flaxseed gel, keep
Chopping till the mix balls up. Press into pie tins or on a
cookie sheet. Dehydrate or dry out in a warm oven.

Recipe #2
1 C almonds
1 C pecans
or 2 cups nuts of your choice
1 T flaxseed gel
1 C dates

Chop in Food Chopper till chopped fine and blended well and
starts to form a ball. Press into a pie tin or cookie sheet. Dehydrate
or dry out in warm oven.

BANANA CREAM PIE
1 macadamia pastry crust

Filling:
2 C cashew cream
¼ C water,
½ C grape seed oil
2 cups cashews
2 T ea. Honey & maple syrup
2 tsp vanilla
1 tsp ea. coconut and banana favor
2/3 C shredded coconut
2 bananas

Blend till thick. Pour out onto crust. Press ½ the sliced bananas into
the filling. Place the remaining bananas on top.

PECAN PIE
1 pastry crust

Filling:
2 C water
2 C dates
½ tsp ea. butterscotch, maple, vanilla flavoring
¼ C ea. honey & maple syrup
1/8 tsp salt
5 tsp psyllium powder

Mix in blender till thick and smooth, adding the psyllium last.
Pour filling on top of dehydrated crust and place whole presoaked
pecans on top (about 2 cups). Refrigerate.

LEMON PIE FILLING or Pudding

3 C pine nuts
½ C honey
½ C grape seed oil
2-3 T lemon zest (grated peel)
3 tsp lemon flavoring
1/4 tsp salt

Blend till smooth in blender, pour into pie crust and refrigerate.

MERINGUE
Sprinkle 4 tsp. egg pwd (Bob's Red Mill products) over 1/4th cup lukewarm water and whip with electric beater 3-5 min. on low-med speed scraping down sides of bowl as needed. It should have the
appearance of fresh egg whites with soft bubbles. Whip on high speed until very stiff and stand in peaks. Continue to whip in 1/8th tsp lemon or vanilla flavoring and 1 T honey or 1/8th tsp Stevia.

This does not hold up for more than a few hours.

MINCEMEAT PIE

Mix together in blender:
1 C juice (lemon, orange, or your choice)
1 ½ C dates
1 T maple syrup grade B
2 T honey
¼ tsp salt
1 tsp Braggs Aminos
1/8 tsp mace
¼ tsp nutmeg
1 T lemon zest
½ T orange zest
1 T Flaxseed Gel
Add but just to chop:
½ C dried, unsweetened cranberries or currents
1 C raisins
2 C hand chopped apples (add to mix above before adding to
pie crust)

Pour into pie crust. Top with Sweet Nut Cream

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