Healthy and Healing Treats

BLENDER RECIPES

Macadmia Crème

15 raw macadamia nuts
1 orange, juiced
3 fresh pitted dates

Blend and serve.



Pine Nut Dream

3 cups pine nuts
1 cup water, added carefully to gain desired consistency
1 teaspoon vanilla
2 tablespoon maple syrup

Mix pine nuts with water in food processor to a smooth cream. Blend this cream in a bowl with the other ingredients.




Strawberry-Banana Crunch

1/2 cup soaked almonds
1-2 cups strawberries
1-2 bananas

Mix 1/2 cup soaked almond together with 1-2 cups sliced strawberries and 1-2 sliced bananas. Try not to add any water (only add if necessary). Mix everything until it is thick and creamy.




Tofu Carob Pudding

1 package Mori Nu soft tofu
3 tbsp. honey or 1/2 tsp stevia to taste
1 tbsp carob powder
1/4 cup almonds or pecans or walnuts
1/2 tsp vanilla

Mix all ingredients in blender.

FOOD PROCESSOR RECIPES

Apple Pie

Crust:
1 1/2 cups sunflower seeds
3/4 cup raisins
1 tablespoon carob powder

Filling:
5-6 medium sized apples peeled and cored (I use green apples)
3/4 cup raw, unfiltered honey (preferably with pollen)
1 tablespoon Cinnamon
juice from 1/2 meyer lemon
shredded coconut
dash of cloves (optional)
1 seasonal fruit (kiwi, banana or other)

Directions: Make the crust by placing the sunflower seeds, raisins and carob powder in a food processor and process with the "S" blade until finely ground and mixture sticks together. Line a 9" pie pan with this mixture and form the crust. Take the apples, and pulse chop with the "S" blade into small pieces. (Be sure not to overdo it and make apple sauce!) In a bowl, mix the chopped apples, cinnamon, lemon juice and honey and dash of cloves together. Scoop the mixture into the pie crust. Save the "juice" that remains and drizzle over pie when served. Level out with a spatula. Sprinkle on Coconut flakes on top of the mixture. Cut seasonal fruit into thin slices and place on top of the coconut flakes in the center of the pie! For best results, place in refrigerator for 1 hr to allow pie to set.


Carob Pudding (Raw)

1/2 cup carob powder
1/4 cup medjool dates, pitted
3 large ripe bananas, partially frozen
1 cup pine nuts

Process with S blade into a smooth creamy pudding adding just enough water to reach a thick consistency.

FROZEN RECIPES

Rainbow Sorbet

t4 frozen peeled kiwi
1 box frozen strawberries (tops cut off)
1 frozen pineapple (peeled, sliced)
6 frozen bananas
4-6 fresh mint leaves
3 fresh bananas

   1. Freeze fruit 8-12 hours ahead of time.

   2. In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parfait glass, place in freezer

   3. Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer.

   4. Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately.

   8-12 hours to freeze fruit; 20 minutes to prepare; 4-6 servings

    Notes: You can just make one layer and eat that. Each layer can be eaten separately, on it's own. Any fresh fruit can be used- keeping banana as the base.



Pomegranate Ice

1⁄2 large pomegranate or 1 whole smaller one
6 ice cubes
1 tbsp water
1 tsp orange juice

Squeeze the pomegranate upside-down over a bowl to catch the juice and loosen the seeds. Still holding it upside-down in one hand, whack the skin with the back of a wooden spoon- the seeds will fall out into the bowl and any that do not can be teased out easily with a fork or the point of a sharp knife. Squeeze the skin again to extract as much juice as possible, and discard. Remove any small pieces of pith from the bowl containing the seeds and juice.

Put the ice cubes in a blend with the water and crush, using the pulse setting- alternatively, put them in a self-seal plastic bag, close it and hit them with a rolling pin. However you make your crushed ice, pile a mound of it in a serving dish (also looks wonderful in a glass bowl) and then scatter the pomegranate seeds and juice over the top; the ice will turn a delicate pale garnet colour in parts. Drizzle the orange juice over everything and serve immediately.





DEHYDRATOR RECIPES

Apple Raisin Cookies

2 C sunflower seeds, soaked 4 hours
2 Fuji apples, grated
2 large bananas
1/2 C dates
1 C raisins
1 t cinnamon
1 T flax oil
1 C walnuts, soaked 2 hours, chopped.

Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours.



Fruit Leather

2 large pears
3 small Fuji apples
1 t cinnamon

Clean, core and dice pears and apples. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained.