Make your own Granola Recipe!

Sunrise Granola

Ingredients

1 small apple, cored and chopped

1/2 cup almonds (soaked and dried)

1/4 cup sunflower seeds

1/4 cup coconut flakes

1/4 cup goji berries

1/4 cup golden raisins

1/8 tsp cinnamon Pinch Himalayan salt

Handful blueberries, to garnish

Methods/steps

1) Soak almonds overnight (8 hours), rinse and drain.

2) Spread out the almonds on a paper towel for about 1 hour to dry out.

3) Add all ingredients to a food processor and pulse to incorporate.

4) Garnish with blueberries and serve with almond mylk ♥

Broccoli, Cranberry, Sunflower Salad

Dressing:

■ 1 C Cashews, soaked at least 2 hours

■ Juice from 1 1/2 lemons

■      2T Oil

■ 1/4 C Water

■ 1 shallot (2 T chopped)

■ 1 clove garlic

■ 2 T Agave

■ 1/2 T Mustard Powder

■ Pinch Celtic Sea Salt

Combine all ingredients in vitamix. Mix until silky smooth.

Salad:

■ 6 C Chopped Broccoli

■ 1/2 Red Onion, medium, chopped

■ 1 C Raisins or Cranberries

■ 1 C Sunflower Seeds

■ Dressing

Mix together broccoli, raisins, onion, raisins, and sunflower seeds. Top with dressing and combine until well coated.

Sweet Walnut Spread

Ingredients:

10 walnuts (best if you can get local ones still in their shell)

1 tsp ground cinnamon

3 tbsp water

A small grating fresh nutmeg

1-2 tsp honey (optional)

Preparation: • Shell the walnuts, put them into a bowl, cover with water and leave to soak for 24 hours. • Drain and rinse the walnuts. Pop them into a processor (or mini processor ) with the cinnamon and 2 tbsp of the water. Process well. Open the processor, scrape down the sides and add the last tbsp of water. Process again – keep going till it’s really smooth. • Take the blade out of the processor and spoon in the optional honey. Grate nutmeg in to taste and stir well.

Soak walnuts (the colour of the soak water after will explain to you why!), but it is possible to make this spread without pre-soaking – you’d need to add more water at the processing stage to make a smooth paste.

Black Forrest Chocolate Cheesecake

Filling:

2 cups cashews, soaked 1 hour or more 1/4 cup agave nectar 1/4 cup maple syrup 1/2 cup water

1/4 cup cacao butter, melted 1/4 cup coconut oil, melted 1-2 teaspoons coffee extract (optional) 1 teaspoon vanilla extract Seeds from 1/2 vanilla bean 1/4 teaspoon salt 1 cup cocao powder 1 10oz package frozen cherries, thawed

Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.

*About the coffee extract. Coffee enhances the flavor of chocolate. I use Java Juice- Pure Organic Coffee Extract. The website is www.javajuiceextract.com. If you don’t want to use it, substitute more vanilla extract or just leave it out.

Crust:

1/2 cup brazil nuts 1/2 cup shredded coconut Pinch of salt 1 heaping tablespoon cocao powder 1-2 tablespoons agave 1-2 tablespoons cacao nibs Seeds from 1/4 vanilla bean

Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Pour the filling over the crust and chill or freeze until ready to serve.

Delicious Pear Cobbler

Cobbler:

6 large Bosc pears 1 tsp cinnamon 1/8 cup honey or agave nectar dash of sea salt

Crumble Topping:

1 cup pecans 1 cup dates 2 dashes of cinnamon 1 tsp Vanilla

Put 2 pears and the rest of cobbler ingredients in food processor, then pour into a glass casserole dish. Chop in bite size chucks the remaining 4 pears and add to the dish. Crumble the topping on top. Place in dehydrator at 105 degrees for 2 hours.

I have yet to try this raw rendition of baked pears but my friend Joz assures me it’s outstanding. Sure love the colors!

Chocolate Cacao Balls

Cacao Recipes Ingredients:

1 cup almonds

1/2 cup raw cacao powder

2 tablespoons pine nuts

1 cup shredded coconut

1/2 cup date honey or agave nectar

Method:

Place the almonds in a food processor and process until the almonds are finely chopped.

Next, add the carob or cacao powder, pine nuts, and shredded coconut and process quickly to mix it all together well.

Then, while the processor is running, pour the liquid ingredients in and allow to form a thick dough. Roll into balls, roll the balls in shredded coconut, ground almonds or some more chocolate powder. Place into the freezer to set for an hour or two. Enjoy!

Makes between 20 and 30 chocolate balls.

Pears with Pistachio Cream and Cacao

Pistachio Cream

• 1/2 cup raw pistachios, soaked overnight, drained, rinsed
• 1/2 cup raw cashews, soaked overnight, drained, rinsed
• 1/2 cup coconut oil, melted
• 2 tablespoons agave
• 1 teaspoon vanilla

1. Remove any skins that might remain on the pistachios after soaking.

2. Place all ingredients in high-speed blender, blend until smooth.

3. Refrigerate until firm.

Chocolate Ganache

• 1/4 cup cacao powder
• 1/4 cup agave
• 2 tablespoons coconut oil, melted

1. Whisk all ingredients together to make the ganache.

Assembly

• 2 pears
• 1/4 cup pistachios, chopped
• pistachio cream
• ganache

1. Cut and core pears.

2. Place on plate and spoon pistacho cream into pears.

3. Top with ganache and chopped pistachios.

Serves 4.