Recipes!
Pumpkin Cheesecake
Ingredients
Crust
1 1/2 Cups Pecans
1/3 Cup Raisins
1/4 Teaspoon Cinnamon
Salt
Filling
1/2 Cup Soft Dates, pitted and packed
1/2 Cup Agave
1/4 Cup Lemon Juice
2 Cups Cashews, soaked 2 hours, drained
1/2 Cup Young Coconut Meat
1 Tablespoon Pumpkin Pie Spice
1/2 Cup Coconut Oil, warmed to liquid
1/2 Cup Irish Moss Paste*
Pumpkin Topping
3/4 Cup Pumpkin, chopped
1/4 Cup Carrots, peeled and chopped
6 Tablespoons Water
2 teaspoons Lemon Juice
1/4 Cup Dates, soaked
1 Teaspoon Pumpkin Pie Spice
Method
1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4 Chill at least 3 hours before serving.
Notes
*If you don’t have Irish Moss, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.
To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.
Servings: 8
Black Forest Cherry Brownies
Ingredients
2 Cups Walnuts
6 Tablespoons Dates, pitted and packed
6 Tablespoons Cocoa Powder
1 Teaspoon Cherry Extract, (optional)
1/4 Cup Walnuts, chopped
1/4 Cup Dried Cherries, pitted and chopped
Method
1. In a food processor, process 2 cups of walnuts into a flour. Don’t over process or you’;; end up with walnut butter.
2. Loosely separate the dates, and add them to the food processor. Continue to process until the mixture is well combined. Add the cocoa powder and cherry extract and process to mix. Transfer the brownie mixture to a large mixing bowl.
3. Add the remaining walnuts and the cherries to the brownie mixture and sprinkle with the water. Mix well with your hands.
4. Pack the mixture firmly into a 7×7 inch brownie pan. Chill at least 1 hour before slicing and serving.
5. Store in an airtight container in the refrigerator for up to a week or in the freezer for three months.
Servings: 6
Lemon Macaroons
Ingredients
1 Cup Cashews
1/2 Cup Lemon Juice
1 Cup Shredded Coconut
1/4 Cup Agave
1 Lemon Rind, zested
Method
1. Process cashews in food processor until they are smoothe and buttery.
2. Mix all other ingredients in by hand.
3. Place 1 tablespoon rounds on a dehydrator sheet.
4. Dehydrate for 8-12 hours at 105°F.
5. Keep in an airtight container in the refrigerator for 7-10 days.
Notes
You can flatten the cookies to make them more dry and they will last for 3-4 weeks. My family prefers them a bit moist.
Servings: 8
Mango Dressing
Ingredients
1/2 Cup Orange Juice
1/2 Cup Mango
1 teaspoon Agave
1/4 teaspoon Lemon Juice
1/8 teaspoon Cayenne
Method
1. Combine all ingredients and blend until smooth.
Servings: 4
Not Tuna Salad
Ingredients
1/2 cup Almonds, soaked
1 cup Sunflower Seeds, soaked
1/4 cup Purified Water, if needed
1/4 cup Celery, minced
1/4 cup Red Onion, minced
1/4 cup Parsley, minced
3 tablespoons Lemon Juice
1 1/2 teaspoons Kelp Powder
1/2 teaspoon Salt
1 1/2 teaspoons Dill Weed, fresh, minced
Method
1. Process almonds and sunflower seeds to homogenize.
2. Put the mixture into a large bowl and add the remaining ingredients. Mix well by hand.
3. Serve with crudites, crackers, or as a filling in tortillas and wraps.
4. Store in an airtight container in the refrigerator for 5-7 days.
Notes
It will keep longer if the water is omitted; however, the water gives it a more authentic texture.
Servings: 6