RAW APPLE
SAUCE
3 large apples
1 cup pure water (or plant-based milk)
handful raisins
handful walnuts (optional)
1-2 tsp. Cinnamon
Core/cut up apples and process
them until almost a puree. Add oats, coconut, salt,
and process again. Mixture should be 'dough'
consistency. If necessary, slowly add in more oats to
firm. Transfer mixture to a small bowl, stir in
raisins and mix well. Refrigerate about 1 hr or
overnight to firm up, then form into 1" balls
and roll them in cinnamon. Eat fresh or freeze for
future treats.
'NANA 'NILLA DREAM
CREAM
1 large banana, frozen
2 Tbsp. (rounded) vanilla protein powder
2 Tbsp. gluten-free rolled oats, ground
1 tsp. cinnamon (rounded)
2 Tbsp. ground nuts of choice
dash healthy salt
2 Tbsp. shredded coconut (for topping)
Grind oats into flour and set
aside. Slice
frozen banana and in a small processor
blend it along with remaining ingredients
into the texture of ice cream. Top with
shredded (unsweetened) coconut and
serve immediately or freeze for future
indulgence! Either way, it is mmmmm...
mmmmmm....good!
RAW APPLE
CRISP
1 large apple
2 T ground Chia and/or Flax seeds
3 T. shredded, unsweetened coconut
handful walnuts (soaked a few hours,
drained, rinsed(
1-2 T. blackstrap molasses (optional)
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of healthy salt
Thinly slice apple in
serving bowl and
add remaining ingedients. Toss well,
drizzling the molasses on top. Enjoy
as a morning meal or afternoon snack.
CHOCOLATE-MINT FREEZER FUDGE
2 large bananas
½ cup cacao (or carob) powder
1 cup unsweetened, shredded coconut
1 cup raisins
1/3 cup walnuts
3 Tbsp. peppermint extract
2 tsp cinnamon powder
In a medium mixing bowl mash bananas well. Add cacao
powder, coconut, peppermint extract and stir well.
Fold in raisins and walnuts. Line a small, shallow
baking pan with wax paper and fill with fudge. Dust
the top with cinnamon powder and place in freezer for
a couple of hours or overnight. Cut into small
squares or break into pieces before serving.
BANANA ICE
CREAM
2 bananas
2 Tbsp. carob or cacao powder
2 tsp. maple syrup or honey
1 tsp. cinnamon powder
3 Tbsp. shredded, unsweetened coconut
handful of nuts (optional)
Peel and freeze
bananas for a few hours or preferably overnight.
Remove bananas from the freezer and slice into a
small serving bowl. Top with remaining ingredients.
For a soft serve, run the bananas (and/or other
frozen fruit) through a Champion Juicer, utilizing
the blank screen or blenderize with small amount of
nut milk. Indulge!
APPLE
PUDDING
1 apple
2 T chia seeds
1/2 cup coconut (or purified) water
1/2 cup nut milk
1 rounded T Vanilla Protein Powder (Sunwarrior
Blend recommended)
1 t cinnamon
1 t nutmeg
few raisins or frozen blueberries
Soak chia seeds in the
coconut water, using a covered, half pint Mason jar.
Shake well and place overnight in refrigerator. To
make the pudding, empty chia seeds into a bowl. Blend
apple with nut milk and vanilla protein powder. Add
to chia 'gel' and top with cinnamon, nutmeg, and
fruit of choice. Makes a riich, hearty, healthy
snack. dessert or breakfast alternative. Serves one.
RAW
PUMPKIN COOKIES
1 cup (packed) grated pumpkin
1- 1.5 cup Nutiva Coconut Manna (softened)
1/2 cup raisins (plumped)
2 tsp. lemon juice
3 Tbsp. honey
2 tsp freshly-ground Nutmeg
1 Tbsp Coriander
Few tsp. cinnamon (for topping)
2 Tbsp Vanilla Extract
1/4 cup approx. filtered water
Place
grated pumpkin, water and lemon juice in a blender
and puree. Add mixture to a small bowl.
Fold in remaining ingredients and stir well. Spoon
mixture like drop cookies onto wax paper-covered
cookie sheet or Teflex sheet, Sprinkle each cookie
with a little cinnamon as a 'topping'. Place in
refrigerator or a cool place for the cookies to set
up (harden). Makes about one dozen. NOTE: Even when
cooled, the cookies are a soft texture. Adding more
Coconut Manna will make them stiffer but tend to
overpower the taste of the pumpkin and spices.
Balance the ingredients to taste. Warning: these
cookies are addictive!
CHOCOLATE PUDDING
2 small-medium apples
1 celery stalk
1 Tbsp. shredded coconut (unsweetened/unsulphured)
1 rounded tsp. raw cacao powder
1 tsp. cinnamon
1 tsp. coriander
1 cup approx. pure water
Blend ingredients with
enough water for creamy, smooth consistency.
BANANA BRITTLE
2 hands ripe bananas
handful raisins
2 rounded tsp. cacao powder
1 rounded tsp. cinnamon
1 tsp. coriander
1/3 cup shredded coconut (unsweetened/unsulphured)
Process bananas until
creamy smooth and pour into mixing bowl. Add
remaining ingredients and pour onto teflex dehydrator
sheets in desired shape- round 'cookies' or a large
sheet, Dehydrate abou 24 hrs. or until desired
firmness. Taste great when they're slightly soft.
RAW PUMPKIN PUDDING
1 cup shredded pumpkin
1 stalk celery
sliver of onion
2 stems parsley
1 tsp. honey
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 cup purified water
Blend ingredients with
enough water for creamy consistency. Adjust
ingredients to taste.
APPLE-AVOCADO
PUDDING
1 apple
1 ripe avocado
1/2 tsp. mace
few grates fresh ginger or 1/2 tsp. dried ginger
1 cup water (approximate)
1/2 cup pureed red raspberries
Blend ingredients with
enough water to make creamy. Pour into serving bowl.
Drizzle and then swirl pureed raspberries on top
BANANA CREAM DREAMS
2 large hands of ripe bananas
1 cup ground almonds
1 cup ground brazil nuts
2 cups (approx.) coconut
2 cups (approx.) raisins
In a food processor, puree
bananas and place them into a large mixing bowl. Add
almonds and brazil nuts to bananas and mix well. Add
coconut and raisins until mixture is on the firm
side, not too runny. Place on Teflex dehydrator
sheets and dehydrate at 140 degrees for 2 hrs., then
reduce temperature to 105 degrees for approximately
12 hours. Adjust ingredients in relation to number of
bananas for making large batches. Excellent eating
when warm!