Mocktail
In the Pink from
Live Organic Food Bar E-book
Hors`d oeuvres
Marinated Crimini Mushrooms from
Live Organic Food Bar E-book
Curry Pate Stuffing
: garlic, lemon juice, pumpkin seeds, curry cumin, cayenne, agave, cider vinegar, sea salt, nutritional yeast, olive oil, water
Stuffed Cucumbers from
Ani`s Raw Food Asia Book
Quinoa Crackers from
The Art of Raw Living Food
Spread from
Live Organic Food Bar E-book
Salads
Lemon Ginger Slaw
Green cabbage
Red cabbage
Carrots
Sorrel
Kale
Red onion
Dressing
Local organic AppleCider Vinegar
Organic fresh Lemon Juice
Maple Syrup
Quality Italian Olive Oil
Fresh organic Ginger
Pink Himalayan Sea Salt
Shredd, chop and massage vegetables. Blend and mix in the dressing.
Spinach kale Arugula Salad
Spinach, kale, spicy arugula, red apple
Sea Tangle kelp noodles (purchased)
Simple Raw fermented cabbage (purchased)
Dressing: Fresh lemon juice,garlic, quality Italian olive oil, pink Himalayan sea salt
Chop everything and mix-in the dressing.
Main Course Entrees
Kelp Noodle Dish
.75 cup coconut aminos
.75 cup coconut nectar
2 - 16 oz packages of kelp noodles
.5 cup bok choy or sunflower sprouts
3 tablespoons black sesame seeds
2 red, orange, yellow and purple peppers
3 tablespoons sesame oil
2 stalks celery
optional: jungle peanuts (not regular peanuts due to the aflotoxins)
Rinse noodles and soak in water for several hours if possible.
Combine all other ingredients and let marinate for a few hours if possible.
Combine the noodles and marinade and let sit for an hour or so.
If you`re short on time, just combine everything at one time and enjoy!
Fettucine Alfredo
Zucchini, shaved with a vegetable peeler to make fettucine noodles
Onions (marinated in coconut aminos), red peppers
Sauce: cashews, lemon juice and salt
Desserts
Cupcakes from
Ani`s Raw Food Desserts
Icing: cashews, coconut oil, dry mint, agave, lemon juice, plant based food colouring.
Pumpkin Pie
Crust:
2 cups walnuts
1 cup Madjool dates, pitted
1 tablespoon coconut oil, melted at a low temperature
Combine the above in a food processor, press into a pie place and put in freezer if you have time.
Filling:
2 cups pumpkin, chopped
2 cups cashews
.5 cup dried apricots, soaked
.25 cup coconut aminos
2 tablespoons coconut, melted at a low temperature
1 tablespoon vanilla
1 inch fresh ginger, grated
1 tablespoon cinnamon
freshly grated nutmeg
.5 teaspoon cloves, crushed
a pinch of celtic sea salt
Blend all ingredients in a Vita-Mix until smooth. Fill pie crust and return to freezer. Remove from freezer about an hour before serving.
Icing
2 fresh young coconut pulps
2 tablespoons lemon juice
2 tablespoons mesquite meal
2 tablespoons coconut nectar
pinch celtic sea salt
Blend all ingredients until smooth and creamy.
Pecan Ice Cream Bars
Ice Cream:
3 bananas
.5 cup raw almond butter
.5 cup raw tahini
.25 cup plus 2 tablespoons raw agave nectar
1 teaspoon vanilla
1 teaspoon cinnamon
Coating:
2 oz raw cacao butter
raw cacao powder to taste
agave nectar to taste
crushed pecans
Blend all the ice cream ingredients until smooth in a blender or food processor. Pour into a small casserole dish and freeze.
Melt cacao butter over a bowl of warm water. Add cacao powder and agave to taste.
Using a warm knife, cut the ice cream into bars. Dip in coating mixture. Place a sheet of wax paper on top of a cookie sheet and sprinkle pecans on top. Freeze until the coating has set.
Pear and Apple Crumble Cobbler
Crumble:
Almonds, walnuts, dates, cinnamon, maple syrup
Filling:
Pears, apples, dates, cinnamon and nutmeg.
Mulberry Walnut Squares with Vanilla Coconut Cream Icing
Walnuts: 2 cups
Mulberries: 2 cups
Mesquite: 1/4 cup
Cinnamon: 2 tbsp
Maple Syrup: 1/4 cup
Cacao butter: 1 cup
Icing:
Coconut butter: 1/2 cup
Coconut oil: 1/4 cup
Vanilla: 2 tsp
Coconut crystals: 3 tbsp
Blend nuts and mulberries to a crumble, add the rest of the dry ingredients and mix in cacao butter. Place in a glass dish and set in the fridge or freezer. After 5-10 minutes add icing mixture.
