The Institute of Living Light In the USA supplied me with some of these Recipes whilst I was training as A Gourmet Raw Chef; I hope you Enjoy them & thank you to those who came up with such delicious combinations.
Fresh Raw Almond Butter
Yields 2 cups
3 cups almonds, soaked & then dehydrated
Pinch Himalayan Salt
Put the almonds & salt in a food processor with the S blade & process for 5-15 mins until the almonds turn to butter. You can add date paste or honey if you wish to sweeten
Stores in the refrigorator for up to 1 month.
Pumkin Seeds or other nuts can also be used in the same way
Bon Bon Sauce ( Has a flavour of peanuts)
Yields 1 cup
1/2 cup raw tahini
2 tabs r fresh ginger, grated
2-4 tabs, lemon juice to taste
3 tabs agave
2 tabs tamari
1/2 tea garlic, crushed
purified water as needed
Combine all ingredients in a high powered blender & puree until smooth
Stores in the refrigorator for up to a week
This sauce is beautiful with Asian inspired fresh Vietnamese Salad Rolls or Veggie Wraps
Pineapple Lemongrette
Yields 1 1/2 cups
1 cup dried pineapple soaked for 1 hr in water
1/2 cup olive oil
1 tab lime juice
1 tea hot mustard
1/2 tea Himalayan Salt
1/4 tea powered mustard
1/4 tea pepper
1tea garlic, crushed
Blend all ingredients well, delicious over fruit or a vegetable salad
Stores in the refrigorator for up to 4 days
Red Pepper Remoulade
Yields 2 cups
1 1/2 cups red capsicum, seeded & chopped
1/2 cup pine nuts or cashews, soaked for 2 hrs, rinsed & drained
2 tabs purified water
2 tab lemon juice
2 teas sweet paprika
2 teas hot mustard
1 tea garlic, crushed
1/2 tea onion powder
1/2 tea Himalayan Salt
1/4 tea pepper
Blend until smooth.
Stores in refrigorator for up to 4 days
Delicious over raw quiche, pizza or thinned as a dressing.
Carrot Apple Pineapple Kuchen Cake
Yields 8-9" Cake
4 apples cored & grated, squeeze out excess juice & reserve juice for another use
1 cup dates, pitted & chopped
1 cup dried pineapple, chpped finely
1 cup dried apple chopped finely
3 cups carrots, shredded
1/2 cup shredded dried coconut
2 teas ground cinnamon
1/4 tea ground nutmeg
Hand mix everything together well &then put in the food processor with the S blade, pulse
Do not over process or it will become wet & mushy.
Press mixture into a 8-9" cake tin & chill for at least 1 hr
Stores in an airtight container in the refrigorator for up to 3 days
Raisins or walnuts can be added for variation, & the cake can be frosted with the cashew cream recipe below if desired, & sprinkle with shredded coconut as a garnish
Cashew Cream Frosting
2 1/2 cups presoaked cashews
1 1/2 cups almond milk
3/4 cup agave syrup
1/4 cup lemon juice
1 tab vanilla
1/8 tea salt
3 tabs lecithin
1 cup coconut oil
Blend everything until creamy, 3-5 mins, except the coconut oil & lecithin. When complete add these. Make sure consistency is right for spreading by putting a very small sample in the freezer briefly to cool & set, if still runny add more coconut oil. It should be firm to touch & thickened throughout
