Pine Nut Yogurt-To see Dorothy make pine nut yogurt, go to: http://www.youtube.com/watch?v=yFOqLHaISHo

1 cup pine nuts
3/4 c. filtered water
additional filtered water for soaking

1) Soak pine nuts overnight in filtered water. Drain, rinse, and
let sprout for 8 hours-12 hours

2) Rinse again. Put the nuts into a blender with water and blend to a fine cream.

Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to
5 days in the refrigerator.

My husband just got 2 paint bags from $1.99 at Lowe’s, to use for nut/seed milk etc… straining. They’re perfect!

Probably any paint store like Home Depot, Wal-Mart, etc….

On Youtube-

Slice 1/3 green cabbage
1/3 red cabbage, if desired
2 carrots, grated
1 small beet, grated
1/2 apple, sliced or grated
juice of 1 lemon

Put all in a bowl and toss well. Add:
1/4 c. walnuts,
1/2 c. raisins
1/2 tsp. ginger
1/2 tsp. dill or caraway

Toss again. Cover and Chill while making the mayonnaise.

Pine Nut Mayonnaise:
Ingredients: 1/2 c. pine nuts, soaked overnight, then drained and let sit for 12 hours.
Blend with about 1/4 c. water until creamy. Add:

1 Tablespoon apple cider vinegar
1 tsp. honey or 2 dates, soaked (optional)
Juice of 1/2 lemon
1/4 tsp. garlic powder
1/4 tsp. onion powder.
Blend the pine nuts and water first until creamy, then add the other ingredients. For a more sour taste, to make sour cream/yogurt, add 2 T. vinegar and let it sit on the counter for 8 hours.

Dairy Free Cheese:

http://renegadehealth.com/blog/2011/04/20/how-to-make-no-dairy-cheese/

Nut Cheese

Makes 2 cups

- 2 cups almonds, blanched and peeled
- 1 cup Rejuvelac or Water Kefir (or 1 cup water with 2 capsules of probiotic powder)

Place the almonds and Rejuvelac in a high-speed blender and process until smooth, adding more Rejuvelac if necessary to form a smooth, creamy texture.

Pour into a nut milk bag or cheesecloth-lined strainer such as a strawberry basket. Allow to strain and ferment for 12-48 hours, until desired tartness is achieved.

Remove the cheese from the strainer.

Add in basic flavoring: Start with about ½ teaspoon salt and 1 teaspoon lemon juice. 1 – 2 teaspoons of nutritional yeast or miso can further deepen a flavor profile. A pinch of nutmeg is excellent too.

Refrigerate the cheese until ready to use. Season further or sweeten your cheese as desired before serving.

Stored in an airtight container in the refrigerator, Nut Cheese it will last for up to two weeks.

Note: To blanch almonds, bring water almost to a boil and turn off the heat. Add the almonds and allow to sit for 3 – 5 minutes. Drain and rinse the almonds, and slip off the peels.

If you want to learn more about Heather Haxo Phillips, please click here: http://www.rawbayarea.com/

Live Awesome!
Kev

Delish Banana Pancakes
Created by Jenergy,

http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=246&Itemid=100032

These are inspired by a friend of ours (Miriam) who is 10 years raw now and loving it! She makes pancakes for her children (fully grown now) and her grandchildren also. She told me her recipe but I can’t remember it so I made my own version and it’s very easy, quick and yummy! Perfect breakfast on special days!
Ingredients
At a glance
Cuisine
Gourmet
Equipment
Dehydrator
High Speed Blender
Preparation Time
1+ Days (dehydrating or soaking required)
Course
Cookies / Brownies / Bars
Serves
4 Hungry Eaters!
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* 2 cups Macadamia Nut Butter
* 4 ripe bananas (small ones)
* 1 cup of agave or sweetner of choice
* 2 teaspoons of vanilla powder

Methods/steps

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Put all of the ingredients in your high speed blender and blend until smooth.

Spread the mixture onto a non stick sheet and use a spatula to flatten into round circles

Dehydrate on 105F for 12 -24 until dry enough on the outside to flip onto a mesh sheet

Dehyrate again for another 12 – 24 hours or until ready to eat.

There’s a huge difference in the times to dehydrate here. This is because you can make the pancakes as thick or thin as you like. The thinner they are, the quicker they can be flipped and eaten. Ours were quite thick. We dehydrated for 24 hours, flipped and then dehydrated for another 12 hours. 36 hours altogether!
Additional Tips

Top with raw ice-cream and fruits of choice!

Also lovely with sliced strawberries and a raw chocolate sauce over them.

Layer with sliced bananas and top with a chocolate sauce and decorate with mint leaves… beautiful

In a food processor, on low, process to a coarse meal:
1 c. pumpkin seeds
1 c. sunflower seeds
1 c. almonds
1/4 c. flax seeds
1/4 c. sesame seeds
Add:
1/2 c. soaked dates, with the water
1/2 c. honey or more, to taste
1 tsp. salt
Spread on parchment paper and press into a large rectangle. Cut into squares. Cover with another layer of paper. Chill.
You now have your own raw food bars ready to go!

Infuse your reischi/chaga mushrooms in hot water, almost boiling. Let sit for 8 hours or overnight.
OR
Make your South American tea infusion – 5 minutes.
OR
Any tea.

In a blender, soak 1 T. chia seeds in a little of the tea water for 10 minutes. Add:
3 T. almond butter (any nut/seed butter)
a large handful of strawberries (any berries)
2 T. raw honey
2 heaping T. cacao powder
1 T. mesquite (or lucuma) powder
any other powdered supplements you like
Blend well with hot tea to make 12 ounces or more. Comforting powerhouse!

Raw Chocolate Nut Butter Cups and Chocolate Covered Strawberries
To see the video of these candies, go to:

Equal amounts coconut oil, shredded cacao butter, raw honey
(about 3/4 cup today)
1/4 c. raw cacao powder – mix with carob, if desired
pinch of himalayan crystal salt
pinch of vanilla powder, cayenne powder or 3 drops peppermint oil/extract
Melt all over a double boiler, stirring constantly until creamy. Pour a quarter of the way into cupcake papers. Chill for 10 minutes. Pour a dollop of nut butter, jelly or cream onto each chocolate. Cover with more chocolate sauce. Chill or freeze for 10 minutes.
For the strawberries, wash the strawberries and pat dry. Swirl in chocolate. Chill, do not freeze, for 10 minutes.

In a small saucepan over lowest heat, melt:

1 jar Cacao Bliss
Stir in 2/3 c. maple syrup (not raw,honey, agave or coconut agave)
1/2 c. raw agave
dash crystal salt
dash of powdered vanilla

Continue stirring until dark and creamy. (It takes a few minutes.)
Pour1/2 the batter into  24 mini cupcake papers.(12 large)  Use the tiny cupcake papers so you won’t over eat! Freeze for 10 minutes.
Take 1 cup nut butter, almond or cashew. I used cashew today and they are amazing!
Top each chocolate base with a tsp. of nut butter.
Pour the rest of the chocolate sauce on top. Freeze for 10 minutes, and you have the most delicious chocolate nut butter cups you’ve ever tasted!

“Cocoa-Nut” Bananas

kAdapted From: EatingWell

Cacao- and coconut-crusted bananas are a treat for the whole family.

1. Place cacao and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.