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Benefits
and Recipes for Raw Food Eating
"Let
food be thy medicine"
High
acidity can affect all major body systems, especially
the digestive, intestinal, circulatory, respiratory
and immune systems. A pH-balanced environment maintains
proper metabolic function and
allows the body to function optimally.
ACID
PRODUCING FOODS to stay away from:
(especially during cleansing )
Chocolate
Drinks (alcohol, beer, wine, coffee, sugar sweetened
fruit juice, black tea,
Water which is carbonated or not filtered
Milk (and Dairy products)
Fruits (glazed or sulfured)
Processed grains (wheat products, corn and cornstarch,
cereals, cakes and
pastries, bread and crackers, dried beans, pasta,popcorn,
Meats (those contaminated with chemicals, hormones
etc.) Eat good meat sparingly.
Oils that are hydrogenated (flax seed or extra
virgin cold presses olive oil are the best)
Pepper (black)
Processed Foods (canned or, micro waved)
Salt (iodized)
Sweeteners (white sugar, artificial sweeteners,
fructose which is a
concentrated corn syrup, refined beet and cane sugar,
saccharin, aspartame)
Tobacco
Vinegar (distilled)
ALKALINE
FOODS that balance your pH level
Apple cider vinegar
Beans, fresh
Dried fruit, non-sulfured (dates, figs, raisins, etc.)
Fruit juice, fresh squeezed
Green foods (algae, spirulina, chlorella, barley grass,
kale, spinach, romain lettuce, etc.)
Herbs (fresh or dried), Herbal teas
Garlic
Maple syrup, pure and grade B or C
Millet (grain)
Nuts, especially almonds (enzymes become present when
soaked in water 3 hours,
which helps the system to digest and assimilate better.
Drain and refrigerate)
Oil (flax seed, grape seed oil, or cold pressed extra
virgin olive oil)
Potatoes and yams (in moderation)
Vegetables, fresh (raw or steamed slightly)
Vegetable juice, fresh squeezed
Vegetable soup or broth
Seeds (flax, pumpkin, squash, sunflower soaked in water)
Seasonings (natural, salt-free, chemical-free- see the
Amazing Wheat Book for 130
blends)
Sea vegetables (dulse, kelp, seaweed, etc.)
Sprouts (all types)
Stevia (natural herbal sweetener)
Water (purified, non-carbonated, mineral, or distilled)
Wheat grass juice
Whey (goat only, not cow)
A
basic rule to follow in acquiring an alkaline diet:
80% of the food you eat should be raw, or steamed
slightly, using as many dark green
vegetables as you can; sprouts are excellent; Nuts are
good, soak them to bring back the
enzymes (3 hours or less, depending on the type of nut);
use a variety of vegetables.
You may need some basic recipes to get started and then
you can create your own blends for soups, salads etc.
(see recipe section
in this CD)
RAW
FOOD COOKING BASICS
"Nothing
will benefit human health and increase the chances for
survival of life on earth as much as the evolution to
a vegetarian diet." - Albert Einstein
An
over acid body is the cause of most illnesses. Disease
cannot live in an alkaline system. The following recipes
are to help you produce an alkaline and pH balanced
body for optimum health.
SUGGESTED TOOLS
- Sprouting
equipment
- Food
Processor
- Dehydrator
- Blender
- Pizza
roller
- Nut
mill (or coffee grinder)
- Flour
mill (electric and hand)
SEASONINGS
Check with local health or grocery store to use
for soup bases, seasonings, and replacements:Vegetable
broth, “Braggs” Liquid Aminos, “Real
Salt", fresh garlic, ginger, onions, parsley, lemons,
limes, cumin, cinnamon, “Spice Hunter's" seasonings,
especially Zip, Garham Masala, and their curry blend.
See
The Amazing Wheat Book with over 130 recipes for popular
seasoning mixes that you can make yourself, as well
as, dressings, vinegars, dips, sauces, and soups.
WATER
Use only pure or distilled
BASIC FOODS
(used for a variety of dishes)
Nuts and
Seeds (to make milks, cream base,
granola, in salads, crusts, toppings, desserts, etc.)
Cover with pure water in a jar and let soak.
Almonds (soak 6-8 hrs.) High in potassium, magnesium,
phosphorus, protein and laetrile, which is an anti-cancer
agent.
Brazil (6-8 hrs) High in potassium, sulfur and calcium.
Pecan (4 hrs.) High in potassium, vitamin A and in essential
fats.
Pine Nuts (3 hrs.) Chewy and sweet which makes them
good in salads or fruits.
Cashews (4 hrs.) High in potassium, magnesium, vitamin
A and fat. Use sparingly.
Walnuts (4 hrs.) High in potassium, magnesium and vitamin
A.
Chestnuts (6-8 hrs.) Lowest in fat content.
Peanuts
(6 hrs.) Actually a legume. Is highest in fat content.
A complete protein, but often contaminated with aflatoxin,
a known carcinogen.
Note:
Oil used in roasted nuts or seeds becomes
rancid when exposed to light and air. Use only raw seeds
and those that have been tightly sealed.
Flour
from various grains and seeds (used
for thickenings, crusts)
Millet, Oat, Barley, soy, kamut or spelt wheat, quinoa.
Granola
(for a cold cereal, in desserts, snacks)
Dehydrated
or Freeze dried fruits (in
granola, candy treats, cookies)
Dehydrated
or Freeze dried vegetables (for soups,
salads, main meals)
Vegetable
Broth (for soups, seasoning, in dressings
and sauces)
Powdered
and/or liquid flavorings
(vanilla, lemon, maple, butterscotch
etc.)
FOODS LIST
(Buy in bulk to save money, for storage
or for share buying)
Purified
or Distilled Water
Nuts…almond, brazil, pecan, cashew, Pine nut, filbert,
walnut.
Seeds…Sunflower, pumpkin, and mixed seeds for sprouting
(Life Sprouts 1-800-241-1516 or health section)
Fruits, fresh or:
Dehydrated…dates, raisins, figs, cranberries (without
sugar), apricots, peaches,etc.
Freeze dried …pineapple, apple, blueberries, peaches,
etc. (with no preservatives)
Preparedness Plus 1-888-839-0334
Vegetables (see alkaline list or menu schedule)
Grains…Millet,……
Rice…basmati, black or Japonica and wild rice are
my favorites.
Seasonings
Bulk - Oregon Spice 1-800-565-1599
Recipes for instant seasoning mixes…The Amazing
Wheat book 1-877-407-1858
"Preparedness
Plus"
for freeze dried products 1-888-839-0334, dates, raisins,
figs, cranberries (without sugar), apricots, peaches,
pineapple, apple, blueberries, peaches, etc. (with no
preservatives).
Vegetables
(see alkaline list above)
Grains... millet, barley, rice
Rice…brown basmati, black, and Japanese wild rice
(Japinaca) are my favorites.
Seasonings - Oregon Spice 1-800-565-1599
Recipes for instant seasoning mixes…The Amazing
Wheat book 1-877-407-1858
TIPS FOR MAKING WHOLE AND RAW
COOKING FAST AND EASY
- Soak
nuts and seeds before hand, drain well and place about
2-3 cups in separate containers in the freezer for
immediate use, or keep in fridge if using within the
week.
- Keep
a supply of the cream sauces and dressings in the
fridge.
- Have
prepared toppings, crusts and granolas ready for use.
- Buy
in bulk and keep ingredients (rice, beans, nuts, seeds,
seasonings) in clear plastic containers on shelves
(this lets you know at a glance what you have).
- Keep
sprouts in the fridge ready for use on salads, on
top of cereals and main dishes.
- Prepare
rice and beans ahead to have available in fridge,
to use for a side dish or to include in burritos and
wraps.
- Have
flaxseed and flaxseed water available in the fridge.
HEALTHY
SUBSTITUTES FOR COMMON AMERICAN MEALS
using Whole and/or Raw foods for Alkaline
eating
There
are many places on the internet to find free recipes
and information on how to prepare tasty foods that are
not cooked. One in particular is www.rawfoods.com
I have included a few basic recipes that I have created
to help you make an easier transition from a Meat, Potatoes
and Gravy menu, to life giving tasty raw foods; (i.e.
a Pine Nut dressing that can take the place of mayo
and ranch dressing; satisfying rice, cauliflower etc.
to replace meat and potatoes; a sweet nut cream that
replaces half and half and used to make cream pies;
crackers and tortillas in place of bread;etc.)
Testimonials:
"I
like everything I have tasted of yours! I especially
love your banana cream pie! It was very creamy and in
the Raw Food world so close to the real thing. Your
sweet nut cream is better than any dairy cream I have
tasted. Another favorite of mine is your raspberry chocolate
drink.Your candies and fruit bars are delicious, my
children would eat them all day. I look forward to trying
all your recipes" - Rachel Talley
"Your
wraps are addicting, and I have made them continually
since you showed me how to make them. They are filling
and really satisfy. It is a quick healthy way to eat.
Thank you for sharing this with me. " - Maile Roberts
"Your
mincemeat pie has the traditional flavor we love. You
have taken out the ingredients that are not good for
you and left the good! We look forward to making it
often." - Deborah Andrus
Copyright
Notice:
All commercial rights reserved. The following recipes
may be distributed freely for non-commercial purposes
provided that a copyright notice is included. Please
contact author if you have any questions regarding this
matter. (learta@vitalvillage.net)
SAUCES/CREAMS/DRESSINGS
PINE
NUT GARLIC DRESSING
(Can be used in place of ranch and other
cream dressings, mayonnaise, to make creamed vegetables,
cream soups, as a sandwich spread, etc.)
1
C water
1 C grape seed oil
2 C presoaked pine nuts
3 tsp apple cider vinegar
1 tsp onion pwd
1/2 tsp garlic powder
2-3 garlic cloves
1 tsp salt
2 T dry parsley
1/2 tsp. paprika
2 tsp dill weed (for a ranch flavor)
Blend
together, place in container, label and refrigerate.
LEMON
OREGANO OIL DRESSING
1/3
C lemon and/or lime juice
2/3 C cold pressed olive or grape seed oil
1 tsp Braggs Aminos
¼ tsp cumin
¼ tsp oregano
¼ tsp zip (by Spice Hunter)
1 clove garlic, pressed
Shake
well, refrigerate.
CILANTRO
OIL DRESSING
1/2
C olive oil
1/2 C grape seed oil
2 T apple cider vinegar
1 LT honey
1/2 tsp pressed garlic
5 T cilantro, chopped fine
1/4 tsp pure salt
Mix
together and store in refrigerator
GREEN
DRINKS AND SOUPS
Remember,
you can always add sprouts to any of your green drinks
or soups to
make them even more nutritious.
BASIC
GREEN DRINK
Include
spinach, red and yellow sweet peppers, cucumbers, carrots,
garlic, asparagus tips, tomatoes, parsley, red chard,
broccoli, and any other dark green vegetables. You will
find combinations you like best. Be sure to write down
the combinations that everyone seems to enjoy most,
or you will forget.
AVOCADO
AND BANANA
Blend
1 avocado and 1 banana with a fruit of your choice,
add pure water to adjust the texture.
WATERCRESS
AND PINEAPPLE JUICE
To
a fruit of your choice, pineapple is very good with
watercress, add watercress to your taste and water for
texture. This is a very refreshing drink.
BASIC
SOUP
Start
with a sliced or chopped onion, grated carrots , and
any other vegetable that may take longer to cook, in
a sauce pan. Steam sauté with a little water
and olive oil, about 3-4 minutes. Add water and heat
to rapid simmer, Have other vegetables prepared in small
pieces, sliced or grated, to add at this point (whatever
you have available, cauliflower, squash, celery, cabbage,
and especially red, yellow, orange sweet peppers (they
give soup a mellow satisfying taste). For a spicy zip,
you could add finely chopped jalepenos. Cover, take
off stove and let steam cook about 20 minutes.To give
more flavor, you could add a vegetable stock along with
the water (the Pacific brand broths are alkaline), Braggs
Aminos, onion and/or garlic salt, curry or any other
of your favorite seasonings.
POPEYE
SOUP ©The pH Miracle by Shelley
Young
1
avocado
1
C water or vegetable stock
2
cucumbers unwaxed
1
C fresh raw spinach
2
green onions
1
clove garlic
1/3
red bell pepper
Braggs
Aminos to taste
1/2
tsp each Spice hunter's Garam Masala, Curry and Zip
Fresh
lime juice to taste
Put
the avocado and 1/2 of the water or stock and puree.
Add rest of the ingredients, one at a time to desired
texture. Add more water if needed. You could add minced
sun dried tomatoes. This soup can be served warm or
cold. Warm it only to 118 degrees (until you can hold
your finger in it, with out having to pull it out).
Serve with mint or parsley leaves on top.
GAZPACHO
SOUP
Very refreshing on a hot day. Excellent served in small
amounts for a cocktail.
1 C zucchini, sliced in bite sizes lengthwise, not peeled
1 C onion, green or red, chopped
1 C green bell pepper, chopped
4 C V-8 juice
2 C fresh tomatoes, chopped
1 C Cooked Gluten pieces or firm gluten cubes (1/4"-1/4")
Seasoning to taste - pinch of the following is suggested:
cumin, paprika,
celery salt, Spike or Vege-Sal, salt and pepper.
Sauté
vegetables slightly and combine with juice in sauce
pan. Add tomatoes
and Gluten meat balls or Baked Ground Gluten Pieces.
Bring to boil and
remove from heat and chill.
CRACKERS/BREADS
BASIC
CRACKERS
1
3/4 C spelt flour
1 T seasoning
1 1/2 tsp salt
1/2 tsp each baking powder, (with no aluminum), and
soda
1/4 C olive or grapeseed oil
3/4 C cold water
Cut flour, salt, soda and oil with hands, fork or pastry
cutter to a corn meal texture and add water. Handle
as little as possible (treating the dough as you would
a pie crust). Roll out to 1/8 to 1/4 inch thick, with
a pizza roller (a small hand roller), on a lightly greased
11 1/2" x 14" baking sheet (the thinner the
dough the more crisp the cracker it will be. Score with
a knife or pizza cutter into squares or desired shapes.
Can
sprinkle the top with roasted sesame seeds or parmesan
cheese and press in slightly with rolling pin. Bake
at 350 degrees for 20-25 min.
Seasoning
Suggestions:
Seasoning
#1
3
tsp dill weed
1 tsp onion salt
2 tsp salt
Seasoning
#2 (Spicy)
1
1/2 tsp each, garlic powder, onion salt
1 tsp each jalapeno powder, tomato powder, beet powder,
tumeric powder
1/2 C sesame seeds
FLAXSEED
CRACKER #1
4
cups whole flax seeds, soaked 4-6 hours
1/3 to 1/2 cup Braggs Aminos
juice of 2-3 lemons
Soak
flax seeds for 4 to 6 hours in purified water. You will
then have a gelatinous mixture, be sure to keep moist
and loose for spreading. Add Braggs and lemon juice
to taste and mix well. Spread mixture as thin as possible
on your dehydrator trays with a teflex sheet on top.
Keep your hands wet as this will help on spreading the
flax seeds (or use a spatula) Dehydrate at 105 degrees
for 5-6 hours and then flip the mixture and remove the
teflex sheet. Continue dehydrating until the mixture
completely dry. Approximately 5-6 hours.
Optional:
You
could add garlic, onions, carrot juice, taco seasoning,
Italian seasoning, chili powder, cumin in any combination.
Be creative and make up your own recipe.
FLAXSEED
CRACKER #2
4 parts pure water
1 part ground flax seed
Salt (Real or pure) to taste
Mix
together and pour onto a parchment paper to dehydrate
at low heat (1 1/2 days). If baking, put on the lowest
heat your oven will go. It will take about 6-8 hours
FLAT
BREAD
1 C rye, sprouted
1 C lentils, sprouted
1/4 tsp caraway seeds
1 tsp dried onion flakes
1 T Bragg aminos to taste or...1/4 /c tahini (raw sesame
seed butter)
Put
rye and lentils through Champion with solid plate, or
blend well in liquifier. Mix in remaining ingredients.
Press into thin patties or tortillas shapes and dehydrate
for 12-24 hours at 105 degrees until crisp.
CRISPY
CRACKERS OR BREAD ©Rachel Talley
Chop
in food processor until the dough starts to hold together:
½ medium tomato
3/4 C almond
¾ C sunflowers seeds
½ C sun dried tomatoes (soaked)
Pat
down on dehydrator plastic and dehydrate at 105 degrees
to desired texture, about 5 hours.
ENTREES
AND SIDE DISHES
VEGGIE
WRAP
Using any of the above tortilla/bread
recipes or a sprouted wheat tortilla from your
local health store, add any of these suggested ingredients
to roll up in your tortilla:
A
guacamole spread (using the Garlic dressing, the Cilantro
oil dressing, mixed with avocado, or the guacamole recipe
in this section). If you want a hot spicy flavor, add
a few finely chopped jalapenos)
Include:
spinach, lettuce, sprouts, onions, finely grated vegetables.
(The spiral slicer to make any squash or turnip look
like grated cheese). Create your own fillings or use
whatever you have fresh in the fridge. Cooked beans
or rice, seasoned with a little chili powder is also
filling and satisfying.
RICE
BURGERS/MEATBALLS/PATTIES
2
C of a dark rice (black china or Japonica) oven baked
rice.
Instructions:
Place
2 C hot water and 1 C rice in an oven proof dish or
pan and a tablespoon olive oil. Cover and bake at 350
degrees for 1 hour)
Mix
with 2 C rice:
1 T Flaxseed Gel
1
T sausage seasoning mix (see
recipe in the Food Storage section of this CD)
or the Amazing Wheat Book
3
T grated onion
Mix
together, form into desired shape and firm in dehydrator
or low oven.
Good topped with our mushroom gravy.
SPAGHETTI
Cut
with a spiral slicer:
3 C zucchini (or any type of squash, or mild turnip)
Top with Spaghetti or Marinara Sauce
Spaghetti
seasoning mix (blend together
and store in closed jar):
1
C ea. dry minced onion, parsley flakes
3 T dry minced garlic
4 T Italian seasoning
2/3 C dried sweet bell pepper flakes
1 T ea. basil, oregano
1/3 C pure salt and a sweetening of your choice (could
add later if using a liquid sweetener)
Add 3-4 T of this mix to 3 C fresh chopped tomatoes
or a marinara sauce of freshly chopped vegetables.
MARINARA
SAUCE ©Rachel Talley
Chop
by hand or in food processor
1 ½ C olive oil
1 each green and red pepper
8 Roma tomatoes, ripe
2 T basil, fresh (or less dried)
2 T Italian seasoning
1 tsp ground fennel
3 mushrooms, large
1 ½ C sundried tomatoes, soaked
1 red onion
4-6 cloves garlic
1-2 tsp each onion, & garlic pwd.
1tsp salt
¼ C juice from the soaked sundried tomatoes
3 T honey or maple sugar
1 T apple cider vinegar
2 ½-2 ½ c water
Hand
chop part or all. Refrigerate.
MASHED
POTATOES
by RoseLee Calabro
6
C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste
Process
cauliflower in a food processor with "S" blade,
chop until "grainy". In a large pot, slow
cooker, or electric skillet on the lowest temperature,
add oil, spices and cauliflower, stirring and tossing
until coated and warmed to 105 degrees. Serve with Mushroom
Gravy.
GRAVY
Mix
together in saucepan, heat to warm:
1 C Garlic Dressing
2-3 T Braggs' Aminos
1 tsp raw carob powder
Mushroom
Gravy:
Add
1 C sliced mushrooms and onions to taste if desired
(could be sautéed slightly)
If you need it thicker add the Flaxseed Gel to get the
consistency you desire.
DESSERTS
AND SWEET TREATS
SWEET
NUT CREAM
(for fruit dishes or a fruit dip, in
place of milk and whole cream on cereals, in desserts…)
½ C water
½ C grape seed oil
2 C presoaked pine nuts or cashews
1/3 C honey
1 tsp vanilla flavoring
1 tsp butter flavor (optional)
Blend
together and refrigerate. It firms up when cooled in
the fridge after a few hours.
HONEY
CASHEW BUTTER
1 C presoaked cashews
3/4 C honey
¼ C grape seed oil
1 tsp vanilla powder
¼ tsp coconut flavoring
¼ tsp walnut or maple flavoring (optional)
Blend
and refrigerate.
HOT
CHOCOLATE
with no milk or cocoa
2
C water
½ C pine nut cream
4 tsp raw carob powder
1 T maple syrup
1 tsp Bragg's Aminos
Mix and serve warm or cold
Variations:
Add 1 tsp raspberry or mint flavor
BASIC
COOKIES
2
C oats or other grains (i.e.groats, whole, cracked)
1 1/2 C of any dried fruit (dates and raisins are good)
1/2 C of a soaked nut (almonds or pecans are good)
Grind
the grain in a food processor or nut mill until fine.
Chop the dates (use more dates than raisins) to a course
texture. Leave raisins whole or slightly chopped. Mix
all ingredients by hand and shape cookies into the size
you want and dehydrate at 105 degrees for 4-8 hours
or until it is the softness or firmness you want. Makes
about 25 cookies.
You
could add carob chips. Make it a lemon flavor cookie
by adding lemon zest (finely grated peel) and lemon
flavoring, or a coconut macaroon by using unsweetened
coconut in place of the nuts.
FRUIT
BAR OR BALLS
1 C dates
1 C raisins
¼ C figs (about 6)
1 C oat flour
½ C presoaked, ground nuts
1 tsp powdered lemon, vanilla, mint or one of your choice,
adding it to the flour before mixing in with the fruit
mix.
Chop dried fruit in food processor till well blended.
Add as much of the oat flour as you can, until it balls
up. Take out and work in the remaining flour or enough
until the mixture is not too sticky to roll out. Roll
on to an oiled cookie sheet or flat surface to ¼
inch thick. Cut into desired shapes (1 ½"
x 3"). You could roll into balls and then into
coconut or chopped nuts.For a more firm texture, dehydrate
about 2 hours at not over 120°. Could wrap in plastic
to keep fresh. and separated. Need not refrigerate.
Variations:
could add carob powder, for a chocolate flavor.
FRUIT
BAR
1 C dates
1 C raisins
¼ C figs (about 6)
1 C oat (or barley, rice etc.) flour or barley bran?
½ C presoaked, ground nuts
1 tsp powdered lemon, vanilla, mint or flavor of your
choice,
adding it to the flour or bran before mixing in with
the fruit mix.
Chop dried fruit in food processor till well blended.
Add
as much of the oat flour as you can, until it balls
up. Take
out and work in the remaining flour or enough
until the mixture is not too sticky to roll out. Roll
on to an
oiled cookie sheet or flat surface to ¼ inch
thick. Cut into
desired shapes (1 ½" x 3"). Dehydrate
about at not over 102°.
Could wrap in plastic to keep fresh. and separated.
Need not
refrigerate.
Variations: could add carob powder, for a chocolate
substitute.
LEMON
SQUARES
1 C raisins
1 C presoaked brazil or pecan nuts
1 ½ C dates
1/3 C lemon juice
1 T lemon zest (finely grated peel)
For
the bottom layer, process raisins and nuts in food processor
until coarsely chopped and holds together. Press into
bottom of a 9" baking
sheet. Blend together dates, lemon juice and zest till
smooth. Spread
on top of nuts and raisins mix. Dehydrate at 102degrees
for about 5 hours.
Note: for a rich, creamy treat, spread a little Sweet
Nut Cream on top.
FLAXSEED
GEL:
Soak 10 minutes:
1 T flaxseed
1 C hot water
Mix
in blender till well mixed. Refrigerate. Freeze if not
using frequently.
PASTRY CRUSTS
(using presoaked nuts)
Recipe
#1
1 C macadamia nuts
1 C unsweetened shredded coconut
½ C pine nuts
½ C cashews
1T flaxseed gel
Chop
till fine in a food chopper, add flaxseed gel, keep
Chopping till the mix balls up. Press into pie tins
or on a
cookie sheet. Dehydrate or dry out in a warm oven.
Recipe
#2
1 C almonds
1 C pecans
or 2 cups nuts of your choice
1
T flaxseed gel
1 C dates
Chop
in Food Chopper till chopped fine and blended well and
starts to form a ball. Press into a pie tin or cookie
sheet. Dehydrate
or dry out in warm oven.
BANANA
CREAM PIE
1 macadamia pastry crust
Filling:
2 C cashew cream
¼ C water,
½ C grape seed oil
2 cups cashews
2 T ea. Honey & maple syrup
2 tsp vanilla
1 tsp ea. coconut and banana favor
2/3 C shredded coconut
2 bananas
Blend
till thick. Pour out onto crust. Press ½ the
sliced bananas into
the filling. Place the remaining bananas on top.
PECAN
PIE
1 pastry crust
Filling:
2 C water
2 C dates
½ tsp ea. butterscotch, maple, vanilla flavoring
¼ C ea. honey & maple syrup
1/8 tsp salt
5 tsp psyllium powder
Mix
in blender till thick and smooth, adding the psyllium
last.
Pour filling on top of dehydrated crust and place whole
presoaked
pecans on top (about 2 cups). Refrigerate.
LEMON
PIE FILLING
or Pudding
3
C pine nuts
½ C honey
½ C grape seed oil
2-3 T lemon zest (grated peel)
3 tsp lemon flavoring
1/4 tsp salt
Blend
till smooth in blender, pour into pie crust and refrigerate.
MERINGUE
Sprinkle 4 tsp. egg pwd (Bob's Red Mill products) over
1/4th cup lukewarm water and whip with electric beater
3-5 min. on low-med speed scraping down sides of bowl
as needed. It should have the
appearance of fresh egg whites with soft bubbles. Whip
on high speed until very stiff and stand in peaks. Continue
to whip in 1/8th tsp lemon or vanilla flavoring and
1 T honey or 1/8th tsp Stevia.
This
does not hold up for more than a few hours.
MINCEMEAT
PIE
Mix
together in blender:
1 C juice (lemon, orange, or your choice)
1 ½ C dates
1 T maple syrup grade B
2 T honey
¼ tsp salt
1 tsp Braggs Aminos
1/8 tsp mace
¼ tsp nutmeg
1 T lemon zest
½ T orange zest
1 T Flaxseed Gel
Add but just to chop:
½ C dried, unsweetened cranberries or currents
1 C raisins
2 C hand chopped apples (add to mix above before adding
to
pie crust)
Pour
into pie crust. Top with Sweet Nut Cream
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