1. Scrub and chop all of your vegetables (leave the peels on for max nutrition!)
2. Juice according to your juicers instructions, OR...
3. Place the chopped veggies in a blender container (except lemon)
4. Add 1 cup of water to the blender
5. Blend until the veggies are just blended (do not overblend)
6. Pour the blended mixture through an Amazing Nut Milk Bag.
7. Discard the pulp and save the juice in a glass jar refrigerated until ready to drink.
8. The juice will last 2 days.
9. For more juice and cleansing recipes, check out my liver flush e-book.

Makes one Large 10” Cheesecake or 2 Small  8" cheesecakes

Chocolate Sugar-Free Crust

• 1 cup soaked and dehydrated walnuts or pecans
  
• 1 cup ground chia seeds (black or white)
  
• 2 cups dried coconut, ground into a powder
• 6 Tablespoons powdered Lakanto or xylitol (or coconut palm sugar)
  
• 1/4 tsp. Mineral Salt
• 2 Tbs. softened or melted coconut oil (or cacao butter)
• 2 tsp. cinnamon powder
  
• dash of cayenne
• 1/4 cup cacao powder or carob powder
  

1. Place all ingredients in your food processor fitted with the “S” blade attachment.
2. Process ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
3. Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve.
4. Rub with a little bit of coconut oil to keep the crust from sticking.
5. Distribute crust evenly on the bottom of pan and firmly press down by hand and press up the sides just slightly.
6. Set in a freezer or refrigerator until ready to be filled.

Filling:

• 2 1/2 macadamia nuts
• 3/4 cup Irish Moss paste
• 3 Cups water
• 3/4-1 cup Xylitol (to taste) Note: you can also use coconut palm sugar here if you prefer
  
• 2 tsp. vanilla powder
• 1/2 tsp. turmeric powder (for nutrition and color)
• 1/4 tsp. mineral salt
• 2 Tbs. non GMO powdered soy lecithin
• 1cup coconut oil (softened or melted)
• 2-3 TBS Pumpkin Pie Spice
• 1 cup shredded carrots (for color)

1. Blend all ingredients on high speed until there is a smooth, shine to the batter.
2. Pour 1/3 of the mixture into a cheesecake pan.
3. Pour another 1/3 into a separate bowl and set aside.
4. To the last 1/3 that is still in the blender, add 2/3 cup cacao powder and blend again until smooth.
5. Pour this on top of the “pumpkin” layer.
6. Zig zag the third layer that you set aside to the top of the chocolate layer and use your spatula or a chopstick to swirl the layers together. Don’t over mix.
7. Sprinkle with cacao nibs around the outer edges if desired and let it set up in the freezer for 2 hours or more or refrigerate for 4-6 hours.
8. This cheesecake will last 1 week in the refrigerator or 1 month frozen.
9. Remove spring-form ring by inserting a non-serrated paring knife  or hard, thin, flexible spatula along the inside edge of the pan.
10. Open the spring-form, remove cheesecake, slice into 10 pieces, garnish with a mint leaf and possible a zig zag of chocolate syrup (for recipe see Elaina’s Pure Joy Kitchen Book 2) and serve!
11. Store covered in your refrigerator from 4-7 days. Cheesecakes freeze well for longer storage.

• Tips: The most important thing is to blend all ingredients really well. If your blender has less than 8 cups full capacity or if your blender is struggling, blend 1/2 the recipe at a time. If the filling doesn’t taste rich and flavorful, add another small pinch of salt and maybe a little more vanilla and blend a little longer.

1. In a food processor  grind the Brazil nuts until fine (note, using black sesame seeds or something dark will make the bars more goulish and you should use a blender to grind them)
2. Add the pumpkin seeds and continue to grind until small bits remain
3. In a large bowl, mix the nut and pumpkin seed flour with the remainder of ingredients and mix well with your hands.
4. Add 1 cup or so of water or juice to make the mixture sticky enough to hold together (like an energy bar)
5. Taste the flavor and see if you need to add more sweetener, extract or salt
6. When you are happy with the mixture, press it into a glass lasagna sized baking pan and press down firmly.
7. Cut into bars and serve immediately, or store in the refrigerator until ready to eat.
8. These will last 1 week refrigerated or 1 month frozen.
9. You can also dehydrate them for 6-8 hours to make them a little drier.
10. You can substitute the cherry essence for any other flavor you enjoy.
11. Enjoy anytime you want a yummy snack!

1 C dried coconut, powdered

1 C soaked almonds (1/2 C before soaking)

1 C macadamia nuts (for a richer crust, skip the almonds and use 2 C macadamias)

1/2 cup pitted dates or( 1/4 cup xylitol with 10 drops of stevia and 1 TBS coconut oil)

1/8 t Celtic sea salt

Pinch of cayenne

1.     Blend the coconut in a spice grinder or blender until it becomes powder.

2.     Puree the coconut, macadamias and almonds together until they become meal. Add the dates, salt and cayenne and puree until the crust starts to stick together.

3.     Press into a tart pan.

Filling:
1/2 cup  xylitol, sweet perfection or honey (honey is not considered low glycemic)

2 cups young coconut meat

3 TBS lemon or lime juice (1 lemon)

1 TBS vanilla extract or 6 drops vanilla essence

1/3 tsp. sea salt

1 T psyllium husk powder (optional for a firmer filling)

Bleind all ingredients until smooth. Then pour into crust and place in freezer while you cut the fruit (below).

1 ripe mango, sliced

1 cup pineapple wedges or slices

6 ripe, red strawberries, thinly sliced

1 kiwi, thinly siced

1. Place the fruit on top of the pie in a spiral fashion.
2. Top each piece with a mint leaf or sliced almonds

Collard Wraps:

• 6-8 Collard Leaves
• 1/4 cup Lemon juice
• 1 tsp. Salt

1. Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll. If the leaf is extra large, cut it in half.
2. Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.
3. Dry the leaves well and use them to make all kinds of yummy wraps like Burritos and Thai rolls

Filling:

Salad:

• ¼ red or green cabbage, sliced very thin
• 3 carrots, shredded or julienned
• ½ bunch cilantro, stems removed
• ½ bunch mint, leaves sliced into thin strips
• 2 cups mung bean sprouts
• 3 cups combination of sunflower, buckwheat, and green pea sprouts
• 1 red bell pepper, julienned
• 6 scallions, thinly sliced

1. Toss together then fill rolls and wrap them tight like a burrito. You may choose to squirt or spread some Spicy Thai Sauce in  

Spicy Thai Sauce: Inspired by Cherie Soria

• ¾ cup raw tahini
• ¼ cup grated ginger
• 6 Tbs. lemon juice
• 1/4 cup sweetener of choice (honey, maple syrup, xylitol or coconut palm sugar) 
• 6 Tbs.  tamari
• 2 cloves garlic
• 1 cup water ( double the amount of water for a salad dressing)  1 cup dried and shredded coconut or 1 1 /2 cups fresh young coconut meat 
• optional: 1 jalepeno or Thai chili  pepper (with seeds if you like it spicy), chopped

2. Blend until smooth and use as a dipping sauce or spread it inside the collard leaves before rolling. 
3. Dressing will keep for up to 2 weeks, salad will keep in a glass jar for up to 4 days.

1. Cut both ends off the celery and wash all the stalks.
2. Wash and cut the cucumbers in 1/2 then cut each 1/2 into 4 wedges (8 wedges per cucumber)
3. Wash the kale leaves
4. Using a Green Star or Omega Juicer (or any juicer) send the vegetables through the juicer.
5. I like to start with the kale as it goes through quickly.
6. Strain your juice through an Amazing nut Milk Bag to get out any extra fiber.
7. Enjoy for breakfast lunch or dinner!

• 1/4 cup soaked Irish moss (measure after soaking in cold water for 3+ hours)
• 1 cup water   

• 1/2 cup more water
• 1 1/2 cup berries and juice from a bag of defrosted raspberries (12 oz. bag)
• 3/4 cup Sweet Perfection (chicory root sweetener) or honey
• 3/4 cup coconut oil
• 2 Tablespoons soy lecithin
• 4 Tablespoon beet powder or 6 Tablespoon shredded beets
• 1 1/2 cups cashews or macadamia nuts
• 1/4 tsp. salt
• 15 drops medicine flower vanilla 
  

1. Blend all until smooth.
   
2. Let set up overnight in the refrigerator overnight if possible or freeze in a shallow pan until set.
3. This frosting will last for 1 week refrigerated or 2 weeks frozen.
   
4. If frozen, re-blend after defrosting before using again.
   

• ¼ cup packed Irish moss blended with 1 ½ cups water until smooth
  
• 3 loosely packed cups nut pulp (leftover from making nut milk)
  
• 1/2 cup cacao paste or nibs
  
• 1/2 cup maple syrup or honey or powdered Lakanto
  
• 1/2 cup coconut oil (soften or melt before using)
  
• 2 cups chopped yellow zucchini or green zucchini
  
• 20 drops vanilla essence from Medicine flower (Pure Joy Planet)
  
• 2 tsp. tamari
  
• 4 cups dried shredded coconut made into powder in a blender
  
• 2/3 cup powdered sucanat or Lakanto or Sweet Perfection (0 sugar sweetener)
  
• 1/16 tsp. cayenne
  
• 1 1/2 cup cocoa powder
  
• 2 Tablespoon psyllium husk powder (blend husks in a coffee grinder if you can’t find powder)
  

1. Blend the zucchini with all the liquids, oil and cacao nibs or paste until smooth.
   
2. Mix everything together in a large bowl with your hands.
   
3. Divide the batter in half and press each half into a round 10 1/4 inch spring form pan.If you only have one pan, press the first half in, then place cheesecloth on top and press in the second half.
   
4. Place the cake in the refrigerator or freezer for a quick set up.
   
5. Please note: if you are using maple instead of Rapadura please add 2 Tablespoons more of Psyllium husk powder to the batter.

1. When the frosting has set up and is very firm, spread it over the cake.
   
2. Reserve 1/4 of the frosting and put into a piping bag to make designs as desired.
   
3. Top with fresh raspberries and cacao nibs.

• 1 cup Irish moss paste (1-2 ratio soaked moss to water)
  
• 2 1/2 cups chopped sweet potato (1 medium)
• 3/4 cup chopped carrot (1 med)
• 1 1/4 cup chopped zucchini with skin (1 medium)
• 6 drops vanilla essence (medicine flower)
• 1/4 tsp. vanilla bean powder
  
• 15 drops liquid clear stevia
• 1 Tbs. Pumpkin pie spice
• 1 tsp. cinnamon powder
• 1/2 tsp. ginger powder
• 1/2 tsp. allspice
  
• 2/3 cup coconut oil
  
• 2 cups water
  
• 1 cup Lakanto or Erythritol or Xylitol
  
• 3/4 tsp Himalayan salt
• optional for richer flavor: 1/3 cup shredded cacao butter
• optional for creamier texture: 1 Tbs. lecithin powder (non GMO)

1. Combine the blended Irish Moss paste with the remainder of ingredients into an 8 cup blender and blend all ingredients in a blender until smooth. Make sure the coconut oil and cacao butter get smooth and well incorporated (no little bits). You can also substitute the cacao butter for extra coconut oil.
2. Pour into the pie crusts and let set up for 1-2 hours refrigerated.
3. Top with Sky High Whipped Topping

CRUST:

• 1 cup dried, shredded coconut (find in bulk bins), ground into a powder
  
• 2 cups unsoaked, de-hulled sunflower seeds, ground into a powder
  
• 1/2 cup ground dry chia seeds
  
• 1/2 cup carob, mesquite or cacao powder
  
• 10 drops almond essence (medicine flower)
  
• 1/2 cup shaved or shredded cacao butter (do not melt)
  
• 1/4 tsp. himalayan salt
  
• 2/3 cup Irish Moss Paste
  
• 1/2 cup Lakanto, Xylitol or Erythritol
   

1. Make the Irish Moss paste by blending until smooth 1 cup of soaked Irish Moss with 2 cups of water then measure out required amount.
2. Puree all ingredients in a food processor until mixed well.
3. Press into two 9 inch pie plates  starting in the center and pressing up the sides. 

• 1/4 cup soaked Irish moss (measure after soaking in cold water for 3+ hours)
• 1 cup  water 
•  

1. Blend moss and  water until smooth

• 1 ¾ more  cups water
• ¾ cup LAKANTO sugar free sweetener, xylitol or erythritol
• 3/4 cup coconut oil
• 3 Tbs. soy lecithin powder (non GMO)
• 2 cups fresh young coconut meat , 1 1/2 cups mac nuts or 1 cup coconut milk powder
• ¼ tsp. salt
• 15 drops vanilla essence (Medicine flower) or 1 Tbs. vanilla extract

1. Blend all ingredients in a blender until smooth.
2. Let set up overnight in the refrigerator overnight if
3. Drop or pipe onto pies and puddings wtth  a piping bag as desired.

TOPPING-Sky High Whip:

1/4 cup soaked Irish moss (measure after soaking in cold water for 3+ hours)

1 cup  water 

1. Blend moss and  water until smooth

1 ¾ more  cups water

¾ cup LAKANTO sugar free sweetener or erythritol

3/4 cup coconut oil

3 Tbs. lecithin

2 cups fresh young coconut meat, packed or 1 1/2 cups  macadamia nuts

¼ tsp. salt

15 drops vanilla extract essence by Medicine flower or 1 Tbs. vanilla extract

2. Blend all ingredients in a blender until smooth.
3. Let set up overnight in the refrigerator overnight if
4. Drop or pipe onto pies and puddings wtth  a piping bag as desired.

This whipped topping will last for 1 week refrigerated.

CRUST

1 cup dry coconut flakes, ground into a powder
2 cups dry sunflower seeds, ground into a powder
1/2 cup ground dry chia seeds
1/2 cup carob powder
10 drops almond essence
1/2 cup shaved  or shredded cacao butter (do not melt)
1/4 tsp. salt
2/3 cup irish moss paste
1/2 cup lakanto sugar or Erythritol or xylitol (approx) to taste

1. Puree all ingredients in a food processor until mixed well.
2. Press into a 9 inch pie plate on the bottom and up the sides.

FILLING
1 cup irish moss paste (1-1 ratio soaked moss to water)
15 drops raspberry essence (medicine flower)
6 drops vanilla essence (medicine flower)
1/2 cup carob powder
1/2 cup cacao powder
2/3 cup shaved cacao butter
1/4 cup coconut flour
1/4 cup coconut milk powder
1 cup soaked hazelnuts or brazil nuts
2 cups water
1/4 tsp  liquid stevia
3/4 cup Lakanto or Erythritol or xylitol
1/2 tsp salt
\

1. Blend all intgredients in a blender until smooth.
2. Pour into the pie crust and let set up for 1-2 hours refrigerated.
3. Top with Sky High Whip

It is our desire to bring you healthy desserts that taste good and don’t cause or increase diabetes and other health challenges.

We are offering a Culinary Academy in Patagonia in October, January and April. For more information call or visit us online.

For a majority of ingredients in this pie, please go online or visit PureJoyPlanet.com at 320 Smelter Avenue, Patagonia, AZ

• 2 medium zucchini, chopped
• 3  garlic cloves
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 1  1/2tsp. high mineral sea salt such as Himalayan or Real Salt
• 1/4 tsp. Cayenne powder
• 1  1/2 tsp. Paprika powder
  
• 3/4 cup brown sesame seeds soaked 2-4 hours then rinsed
• 3/4 cup raw tahini (sesame butter)

1. Blend everything except the sesame seeds and tahini until smooth.
   
2. Add the sesame seeds and tahini and blend again until smooth.
   
3. Store in a glass jar for up to 7 days.
   
4. Eat with buckwheat pita chips, cucumber slices or celery sticks.
   

• 5 cups chopped tomatoes (about 5 large) OR 1/3 cup Quantum Tomato Concentrate w 3 cups water
  
• 1 head cilantro
  
• 3 Tbs. lemon or lime juice (about 1 lemon)
  
• 1 red bell pepper (optional)
  
• 1 clove garlic
  
• 1/4 brown onion or 4 green onions, chopped
  
• 1/2-1 tsp. Himalayan Salt Crystals
  
• 1/8 tsp. cayenne pepper or 1/4 chopped jalapeno pepper

1. Chop vegetables and put into a Vitamix or large sized blender.
2. Blend until everything is well blended.
3. Pour the contents through an Extra Large Amazing Nut Milk Bag and squeeze until all the liquid is out.
4. Enjoy the juice chilled or warmed.

• 2 brazil nuts
• 1 cup almond milk
• 1 quarter cup dates
• 2 tablespoons cacao nibs
• 2 tablespoons cacao powder
• 1 teaspoon maca root powder

• 2 cups chia seeds
• 1/4 cup coconut flour
• 1/4 cup coconut milk powder
• 1/4 cup maca powder
• 1/4 cup cacao or carob powder or an additional 1/4 cup coconut milk powder
• 1/4 cup cacao nibs
• 1 cup goji berries (or dried fruit of your choice)
• 1 tsp. vanilla beans (inside scrapings only) or 1 Tbs. vanilla bean powder (whole bean ground)
• 2 tsp. cinnamon powder
• 1 tsp. himalayan salt crystals
• sweetener of choice (stevia, honey, maple syrup, etc.)

1. Mix everything together in a bowl except sweetener.
2. Pour into a 16 oz. glass jar  and store until you are ready to use.
3. Mix 1/4 cup of mixture with about 1 cup of very hot water.
4. Stir well and let sit for 1 minute.
5. Top with almond milk and your favorite sweetener.
6. Enjoy anytime of day!

• 3.5 cups unsprouted buckwheat
• 4 cups sunflower seeds, soaked 2-4 hours or overnight then rinsed and drained (8 cups after sprouting)
• 1 1/2 cups golden flax meal
• 3.5 tsp. salt
• 1.5 lbs. of cabbage, chopped
• 1 pound of carrots, chopped
• 3 cloves garlic
• 5+ cups water
• 1 chopped jalepeno with SEEDS

1. Sprout the buckwheat so it has ¼ inch tails
2. Mix together all ingredients except Flax Meal.
3. Puree by batches until smooth.
4. Add Flax meal and mix well.
5. Use 14x14 inch dehydrator trays and cover them with excellent drying sheets.
6. Spread 3 cups per tray evenly and score into 25 triangles per tray.
7. Dry at 145 degrees for 4 hours then lower the temperature to 110 degrees.
8. Be sure not to dry at too low of a temperature as they will get sour and ferment.
9. Flip the crackers when the tops have dried and remove the drying sheets.
10. Let cool before storing in an airtight container.
11. Will keep fresh at room temperature for 2 months. Freeze or refrigerate for longer shelf life.

1. Soak about 1/3 cup of dry Irish moss for 3 hours or overnight. Rinse very, very well and press into a metric wonder cup to measure out 1/2 cup of soaked irish moss.
2. Blend the zucchini with all the liquids and oils until smooth.
3. Mix everything together in a large bowl with your hands.
4.   Divide the batter in half and press each half into a round 10 1/4 inch spring form pan.If you only have one pan, press the first half in, then place cheesecloth on top and press in the second half.
5.   Place the cake in the refrigerator or freezer for a quick set up.

• 1 cup basil, parsley, arugula, kale, spinach or cilantro (combo is good too), very tightly packed
• 1 tsp. lemon juice or to taste
• 3-5 cloves garlic
• 1 Tbs. mellow white miso paste (cheesy taste)
• 1/2 tsp. Himalayan salt crystals
• 1/4 cup olive oil
• 1/2 cup pine nuts

1. Place the herbs in the bottom of the blender or food processor then add remainder of ingredients.
   
2. Blend or puree until smooth but so it still has a little bit of texture (don't totally liquefy it)

• 1-2 packages of kelp noodles (www.kelpnoodles.com) rinsed well
• OR 4 zucchinis made into angel hair pasta using the Spiral Slicer

1. Top the noodles with the pesto, stir and serve. You may want to cut the noodles with a scissors for ease of eating and serving.
2. The pesto will keep in a glass jar for 1 week or more refrigerated. Do not mix with noodles if you plan on keeping the pesto for more than a day.

• 1 cup chopped red, orange or yellow bell pepper (never green, they're not ripe yet)
• 1/2 cup cherry tomatoes or chopped tomato
• 2-3 scallions or 1 Tbs. chopped onion
• 1 stalk celery, chopped
• 1/2 cup mashed avocado or 1/2 large avocado, cubed
• 1/2 cup loosely packed cilantro, dill, basil or other fresh garden herbs
• 1 cup loosely packed, washed and stemmed kale, collards or chard
• 1 1/2 cups chopped lettuce (about 3 large leaves)
• 1 cup water (you can use HOT water to make the soup nice and warm)
  
• 1 Tbs. lemon juice (optional)
• 1/2 tsp. mineral salt (I used a yummy BBQ salt I got in bulk at Rainbow Grocery in San Francisco)
• lots of shakes of cayenne pepper if you like it spicy
• Optional spices: onion powder, garlic powder and/or replace the salt with 1/2 Tbs. white miso paste

1. Put everything except the lemon, salt and cayenne in the blender and blend on high until creamy
2. Taste it.
3. If you want to add the salt, lemon and cayenne, go for it!

• 4 1/2 cups packed almond pulp (leftover from making almond milk)
• 1 ¼ cup olive oil (use as little as 1 cup but no less or the bread will be dry)
• 1/2 cup flax seeds ground into meal (3/4-1 cup meal)
• 2 tsp. Celtic sea salt

1. Place all ingredients except oil in a blender.
   
2. Blend until creamy. Remove the cap in the center of the blender lid and slowly begin to drizzle oil in. Continue to add oil until mixture becomes thick and the consistency of mayonnaise. You may need to turn your blender off, remove the lid and mix last bit of oil in with a spatula if you like your mayonnaise very thick.
   
3. Lasts 1 week in the refrigerator. Use on sandwiches, or as a salad dressing. You may want to freeze ½, or use it on an avocado sandwich, using Romaine lettuce instead of bread.

1. Mix ½ of the almond mayonnaise with the salad, chill or serve immediately.
2. Delicious served on a bed of arugula.

• 1/4 cup soaked Irish Moss (measure after soaking 3 or more hours or overnight refrigerated)
• 1/2 cup filtered water

1. Blend on High until the moss is smooth (you may need to double the moss and water to get it to blend)

• 1 1/2 cups nut milk or  coconut milk
• 1/4 cup agave nectar
• 1/8 cup maple syrup or yacon syrup
  
• 1/4 tsp. liquid stevia (to bump up the sweetness without adding more sugar)
• 2 vanilla beans or 1 tsp. extract
• 1/2 tsp Himalayan salt crystals
• 1/4 cup soy lecithin or tocotrenols
• 1/4 cup cacao powder

1.  Blend the zucchini, salt and oil until smooth. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.
2.  Pour the blended mixture into a bowl and add the flax meal.
3.  Let the batter sit for a few minutes to let the mixture thicken.
4.  Shape into 4 small or 2 large pizza crusts on 16x16 inch dehydrator trays covered with Teflex sheets. Dehydrate the crusts at 105 degrees for four hours. Remove the Teflex sheets and continue to dehydrate until the crusts are firm. It may take eight or more hours altogether. Be sure to dry the crust upright after flipping or they will bow in the wrong direction.
   

1. Blend everything together including the tomato soak water until smooth. Let the excess water rise to the top for 30 minutes and drain it off.
2.  This sauce freezes well.
   

1.   Blend nuts with the water adding just enough water to make a thick paste.
2. When nuts are creamy add the powder from the capsules and blend lightly.
3. Pour the mixture into a glass bowl and put a lid on it.
4.  Let sit in a semi warm place (80 degrees or higher) for 8 to 12 hours.
   
5. Test the cheese. When it tastes a little sour, add the seasonings and serve on pizza or put it in a glass container and refrigerate for up to 5 days.
   

1. Spread the sauce on the crust.
2. Spread the cheese on the sauce (if using avocado, you may want to skip cheese)
3.  Layer avocado on the sauce or the cheese (if using cheese you may skip avo)
4.  Add additional toppings in any order.
5.  Warm in a dehydrator at 115° for ½-1 hour before serving.
6. Top with sprouts if desired

• 1 cup shredded dry coconut
• 1 cup macadamia nuts or 1 cup soaked and dehydrated almonds, hazelnuts, etc.
• 1/8 - 1/4 cup packed pitted dates
• 1/2 tsp. Himalayan salt crystals
• 1/16 tsp. cayenne pepper
• Optional: for extra rich crust add 1 tsp. cocoa butter or coconut oil

• 2 large avocados, peeled and chopped
• 1 Tbs. vanilla
• 1/4 tsp. Himalayan salt crystals
• 1/2 cup organic cocoa powder or 3/4 cup carob powder
• 1/2 cup plus Rapadura (unprocessed dehydrated cane juice) or agave nectar

• 4-6 bananas thinly sliced lengthwise (3-4 slices per banana)
• 1 pint of strawberries for top
• mint leaves to garnish

1.   Soak the walnuts and sunflower seeds overnight, then rinse well and drain.
2. Puree all ingredients until smooth.
3.  Shape into a loaf on your dehydrator tray with a teflex sheet underneath OR Freeze the batter into a loaf pan, then remove, slice and dehydrate slices after freezing
4. Turn the dehydrator on maximum for the first 2 hours
5. Lower to 115 degrees
6. Flip the loaf and remove the teflex sheet
7. Continue to dry until the loaf is firm on the outside and somewhat moist on the inside (about 12 hours total).
8. Serve with BBQ sauce

•   Blend the almonds with water to make a thick almond cream. Strain the mixture through a nut milk bag and store the pulp for another recipe.
•  Blend 1 cup of the almond milk with the Irish Moss until very smooth.
• Add the remainder of ingredients and blend until smooth.
• Pour into a freezable container and let freeze overnight.
• Let thaw about 5 minutes before serving.
• Variations: Replace water for nut milk with any flavored teas such as peppermint, orange, berry, etc. You can also blend in 1/4 cup raw cacao powder or 1/2 cup fruit.

• 1/2 cup pitted, packed dates
• 1/4 cup dried cherries coarsely chopped
• 1/2 cup raw cacao nibs ground into a powder (more for richer flavor)
• 1 tsp. cherry extract (frontier herbs) or 2 tsp. Eden Cherry Concentrate
•  1/8 cup raw cacao powder for rolling truffles in
  

Grind the cacao nibs in a coffee grinder until powdered.

Puree all the ingredients in a food processor until the batter becomes emulsified.

Refrigerate the batter until chilled.

Form the batter into round balls or desired shapes (you can use candy molds with a variety of shapes or shape into a block and make thin slices).

These are best refrigerated and will last for up to 6 months.

For a more milk chocolaty flavor puree in:

1 cup soaked and dehydrated walnuts or 1/2 cup almond butter.

For variety:

Add 2 tsp fresh ginger and replace cherries with dates.

Mix in a few un-ground cacao nibs for texture

• 5 medium to large collard leaves
• 3 Tbs. lemon juice (about 1 lemon)
• 1/2 tsp. Himalayan salt crystals or Celtic sea salt

Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll.

Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.

Dry the leaves well and use them to wrap all kinds of yummy pate¢s, mayo with avocado and tomato, etc….. Use your imagination!

• 2 cups raw macadamia nuts
• 1 clove raw garlic
• 1 Tbs. lemon juice
• 1 1/2 Tbs. mellow white miso paste
• 1/4 cup water or more
• 1 tsp. onion powder

Blend until smooth and creamy. You may need to add more water to get it to blend.

For best distribution, place in a quart sized storage bag and cut a small hole in one corner. Remove all air and seal the top. Squeeze out the corner onto your crackers or into a roll or romaine leaf.

Enjoy in nori rolls, Winter Wraps, with salads or as a dip for crackers.

• 2 ripe pears, cored and chopped
• 1/2 bunch or 1 packed cup fresh parsley, chopped

Recipe by Elaina Love
Serves 4

2 cups young coconut milk
1/2 c. coconut water
2 Tbs. orange juice (1/2 orange)
1/8 tsp. Himalayan Crystal Salt
1 pinch-1/8 tsp. turmeric for color
1 vanilla bean, chopped or scraped
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup agave nectar or more to taste
1 Tbs. soy lecithin
1 Tbs. coconut oil or coconut butter

Blend on high until the mixture is creamy. Refrigerate until cool and serve.

This is a well balanced soup because of the fat, fruit and chlorophyll content. It will easily serve as a light meal by itself.

1 cup purified water
2 medium-large cucumber
3 cups spinach (or other leafy greens like kale or mixed greens)
1 handful of basil leaves (about 15 leaves)
1 Tbl. fresh ginger with skin
1 1/2 lemons (5 tsp.) or 3 tsp. raw apple cider vinegar
1/2 apple or try another sweet fruit
1/2 tsp. Himalayan Salt Crystals
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 small avocado
1 tsp. dried dill or 2 Tbl. fresh

Place everything except the avocado and dill in a blender and puree. Add the avocado and continue to blend on high until creamy. Put in a bowl and mix in dill. Top with crunchy dehydrated sunflower seeds or freeze dried peas.

•  1 medium tomato, chopped
•  1 small cucumber peeled in stripes and chopped (seeds removed if big)
•  1 large avocado cut into cubes
•  1 half of a lemon or lime squeezed
•  1 half to 1 tsp. Himalayan Salt Crystals
•  1 Tbs. of olive oil (optional for a richer flavor)

1. Mix everything together and enjoy!

Using a champion Juicer:
1. Place the blank plate in the juicer.
2. Push the fruit through until the soft serve comes out the end of the juicer.
3. Enjoy!

Using a food processor:
1. Cut the fruit into small chunks or shred using the shredding blade on your food processor.
2. Place the fruit in the food processor bowl with the S blade in place.
3. Puree until soft and smooth like a soft serve.
4. Add a tiny bit of water if necessary to get the blade to move properly.