Apple Cinnamon Bread, Raw

Delicious raw bread right out of the dehydrator and topped with coconut oil and fresh fruit.

Apple Cinnamon Bread, Raw

2 cups ground flax seeds (golden seeds taste better than the darker seeds)

1 cup raw almonds (soaked 24 hours)

3/4 cup black raisins (soaked for 1-3 hours)

2 organic apples, sweet apples are best!

2 TBSP agave or a dash of stevia

1 TSP vanilla

1 TBSP cinnamon

1 TSP sea salt

1. Process all ingredients in a blender till well mixed. 

2. Form into loaves on teflex sheets and dehydrate for 14 hours, flipping the loaves after 7 hours or so.

3. Top with coconut oil and fresh fruit.

This recipe is adapted from Rose Lee Calabro recipe, Apple Cinnamon Bread. 

Sweet Corn Bread, Raw

Raw Sweet Corn Bread

1 cup raw almonds (soaked 24 hours)

1 cup raw cashews

1/2 cup raw pine nuts

1 1/4 cups fresh or frozen organic non-GMO corn

1/4 cup agave

1 tsp sea salt

Dash of cumin

1 cup ground flax seeds

1. Process all the ingredients till well mixed and roll flat onto a teflex sheet.

2. Place in the dehydrator for 10-12 hours.

3. Cut into squares and enjoy!

This recipe was inspired by Elaina Love. Thank you Elaina!

Longevity Sun Pate

 Longevity Sun Pate

1 cup raw cashews

1/2 red-bell pepper

1/2 cup sun dried tomatoes in olive oil

Fresh basil, 2 leaves

1 TBSP raw tahini

1. Process all ingredients in a blender.

2. Use as a dip, pasta sauce or spread. 

Black Olive, Slivered Almond and Caramelized Onion Salad

Black Olive, Slivered Almond and Caramelized Onion Salad

One large bunch of organic greens (enough for two salads)

1 cup Greek black olives, de-pitted

one cup of organic sweet cherry tomatoes, halved

1/3 cup slivered almonds

1 onion, diced

2 TBSP olive oil

Juice of 1 lemon

Seaweed  (garnish)

1. Sautee onion with olive oil over medium heat for about 5-7 minutes, till caramelized.

2. Meanwhile, prepare salad and set aside.

3. Allow onions to cool till slightly warm and toss with salad.

4. Add juice of one lemon and seaweed to garnish.

If you prefer to have a raw dish, replace the caramelized onions with raw onions. 

Coconut Cherry French Toast

Coconut Cherry French Toast
(serves two)

Two large handfuls of fresh organic cherries, de-pitted

3 organic free-range eggs

4 pieces of gluten-free bread (I used rice bread)

1/2 cup full-fat coconut milk

1 TSP cinnamon

2 TBSP agave

Coconut oil

Shredded Coconut (garnish)

1. Mix eggs, coconut milk, cinnamon and agave in a bowl.

2. Dip bread in egg mixture and let sit for about 2 minutes.

3. Grill in a pan with coconut oil for about 3 minutes on each side.

4. Transfer bread to a plate and top with fresh cherries, shredded coconut and a drizzle of coconut oil.

This was one of the best french toast recipes I have ever had. The rice bread was moist and the flavor fit perfectly with the cherries and the coconut.