Raw Nacho "Cheese" Dip

This recipe is adapted from a recipe from Thrive http://generationthrive.com/cafe/

1 3/4 cups cashews (rinsed and soaked for at least 4 hrs)
2 Tbsp lemon juice
2 Tbsp water
1/2 cup olive oil
1 tsp sea salt
3 Tbsp miso paste
1/2 medium shallot
1/2 tsp chili powder
dash of cayenne
pinch of turmeric
1/2 clove garlic
black pepper to taste

Place all ingredients into a high powered blender or food processor and blend to desired consistency.
NOTE: there is soy in this recipe (miso) but most people don't have a problem with fermented soy like miso, wheat free tamari or natto.

Berry Good Lemonade

Juice of 2 lemons (some pulp is good)
1 bottle of mineral water
A few sprigs of mint (optional)
Handful of blueberries (fresh or frozen)
Handful of strawberries (fresh or frozen)
Stevia to taste (vanilla cream is always good)
NOTE: remember berries should ALWAYS be organic

Place mint (if using), half the berries, lemon juice and stevia in pitcher. Muddle (mash) gently. Add mineral water and whole berries. Serve chilled.

Almond Power Bars

2 cups ground raw almonds (or almond meal)
1/2 cup flax or chia seeds (can be ground or not)
2 - 4 chlorella capsules
1/2 cup unsweetened dehydrated coconut
1/2 cup almond butter
1/2 tsp celtic sea salt
1/2 cup coconut oil
Stevia or raw honey to taste (coconut nectar works)
1 Tbsp vanilla extract

CHOCOLATE TOPPING (optional)
1 100% cacao bar
1Tbsp coconut oil
sweetener of choice to desired taste
some sea salt to sprinkle over entire topping if desired

Mix all ingredients except chlorella caps in large pyrex baking dish . Break chlorella capsules open and pour the powder into the baking dish with the other ingredients. Mix ingredients well using your hands. Press mixture out evenly into the pan you mixed it in. Refrigerate wihile you make the topping. To make the topping break the cacao bar into pieces and melt slowly in a double boiler. Add the coconut oil and sweetener to cacao and pour over chilled bars and sprinkle with sea salt. Return to the refrigerator until the topping has set. These bars are delicious and really versatile. Use your imagination and add lots of great superfoods to them!

Barbeque Sauce

1/2 cup coconut oil
1/2 cup apple cider vinegar or coconut vinegar
8 oz tomatoe sauce
2 Tbsp chopped onion
1 tsp celtic sea salt
1/4 tsp dry mustard
1/4 tsp celery seed
1/4 tsp garlic powder or fresh garlic
1/2 tsp sage or poultry seasoning
stevia, lakanto, honey or coconut nectar to taste

Combine all ingredients in a sauce pan and bring to boil over medium high heat stirring occassionally. Lower temperature and simmer for 20 - 30 min uncovered. Spices can be adjusted to your liking. This sauce stores well in the refrigerator for up to 10 weeks.

Body Ecology Almond Mayonnaise

Ingredients: (yields 11/2 - 2 cups)

• 1/2  cup raw almonds (or Almond Meal)
• 1/2 to 3/4 cup water
• 1/4 tsp. garlic powder
• 3/4 tsp.  Celtic sea salt
• 1 cup organic, unrefined oil (flax or pumpkin seed)
• 3 tbsp. lemon juice
• 1/2 tsp. raw, organic apple cider vinegar

 Process:

 

NOTE: If using Almond Meal you can skip steps 1 & 2

1. Cover almonds with boiling water, allow to cool slightly.
2. Slip off skins and have all other ingredients ready.
3. Place almonds in blender or food processor and grind to a fine powder. Add half the water along with garlic powder and seasonings. Blend well, then add the remaining water to form a smooth cream.
4. With blender running low, remove insert top and drizzle in the oil in a thin stream until mixture is thick.
5. Keep blender running and add lemon juice and vinegar.
6. Blend on low 1 minute longer to allow mixture to thicken to desired consistency.
7. Scrape into a jar with a screw top and refrigerate.

This will keep 10 days - 2 weeks.

Note: If you have trouble digesting oil, eliminate the oil completely and increase the water.

My Morning Greens!

I start my day most days with a nice big green smoothie! Green drinks are alkalizing and hydrating. We wake up on the acidic side and dehydrated so this makes an awesome start to the day! I change my smoothie up each day depending on what i have in my fridge. One thing i never change though is the avocado, the lemon (lime if i don't happen to have lemon) and the stevia. If you do apples you can use a Granny Smith apple in place of the stevia if you like. I'm not a huge fan of the texture that apples give my smoothie so i just don't use them but lots of people do and love it.

Good Morning Green Smoothie

1/2 - 1 ripe Avocado
2 cups filtered water
Fresh Ginger - peeled (about thumb nail size piece)
1/8 - 1/4 fresh peeled Lemon wedge
Vanilla Cream Stevia to taste
Large handful lettuce (any kind but iceberg!)
Handful fresh spinach
2 ribs celery
1/2 cucumber
1 Tbsp Coconut Oil
Chard (a few leaves)
I also open 2 Chlorella capsules and dump this into the mixture
Whatever other veggies you want to throw in

Throw all ingredients in blender and blend until smooth and drink up! This makes a lot (about a quart) so could be for two people. On weekends i am known to share with people i love but on weekdays i usually drink the whole quart myself!

If i am really on top of it i throw all this in the blender the night before and put it in the fridge so in the morning i just have to blend and drink! Think i will go throw one together now for tomorrow!

Raw Cashew Milk

 RAW CASHEW MILK

1 cup raw cashews (soaked overnight and rinsed)
3 1/2 to 4 cups filtered water

Soak 1 cup of cashews in 2 cups water overnight. Drain and rinse cashews and place in blender. Add 2 cups filtered water and blend on high until milk is smooth. In my Vitamix it just takes a couple minutes and we have awesome white creamy nut milk. MUCH MUCH better than the nut milks available in stores and super easy to make!!

NOTE: We add a bit of Vanilla Cream Stevia to ours and it makes it really delicious. I made sure to keep some unflavored though to use in other recipes.