Tag Archives: apple juice
- 6 small to medium apples (Fuji or Granny Smith)
- 1 cup Maple Syrup
- 1 cup Lucuma Powder
- 1/4 teaspoon sea salt
- 3 tablespoons coconut oil, melted
- 1 cup raw pecans , chopped
- *Popsicle sticks or Craft Sticks
In medium mixing bowl, whisk together maple syrup, Lucuma powder, salt and coconut oil until a thick, creamy sauce is formed. This is a raw version of caramel sauce and can be used in many desserts.
Choose an apple, press a craft stick into the center, pressing through the core halfway. Holding the stick, dip the apple into the raw caramel sauce and turn slowly to coat the apple. Use a spatula to spread sauce evenly around apple and to remove excess.
If you like, finish by coating with chopped pecans. Place chopped pecans in flat bowl or plate. Hold stick and roll caramel-coated apple in the pecans until well covered with nuts.
- 1 1/2 cups Walnuts
- 1/2 cup celery, diced
- 1/2 cup diced carrots
- 1/2 red bell pepper, diced
- 1/2 cup fresh Cilantro,minced
- 1/4 cup Scallions, minced (greens only)
- 1/4 cup raw wild honey
- 1/8 cup Nama Shoyu
- ½ teaspoon fresh garlic, minced
- 1 teaspoons fresh ginger, grated
- 1 Tablespoons hulled sesame seeds
- 1 Tablespoons Sesame Oil
- 1 teaspoons red pepper flakes
- 1 head of Lettuce, Butter, Bib, or Romaine
- Mung Bean sprouts
- Carrot, grated
- Gently pull apart lettuce leaves, wash and let dry on paper towel
- Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
- Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
- Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
- Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
- Garnish with Mung Beans, and grated carrot
Makes 4 servings
- 1 ½ cups Luna and Larry’s Coconut Bliss Vanilla Island
- 1 cup Almond Milk
- 12 Mint leaves
- 1 teaspoon Spirulina
- ½ teaspoon Vanilla extract
- 2 Medjool dates, pitted
- 2 Tablespoons Raw Cacao Nibs
- 1 cup of Ice (optional)
Place all ingredients except Raw Cacao Nibs in blender and blend until smooth. Add cacao nibs and ice cubes and blend until ground. Garnish with Mint.
- A bunch of Bananas
- Popsicle sticks (Or Bamboo Chopsticks)
- Peel and cut bananas in half. Place popsicle stick up through center of the banana until secure, but enough room to hold the stick.
- Holding stick, dip banana in chocolate sauce, using a twirling motion to coat the entire banana.
- Place Buckwheaties on a flat plate and lay the chocolate-coated banana on the surface of cereal. Roll gently across the plate, allowing Buckwheaties to coat completely.
- Place on tray lined with wax paper and cover.
- Place in freezer until solid.
- Store in Airtight container in Freezer for up to 2 weeks.
Set coconut oil jar in a warm bath to melt. Place, cacao, agave and vanilla in small mixing bowl, add melted coconut oil and whisk together until smooth. Pour into a flat serving dish. Extra sauce may be stored in airtight container at room temperature for up to a month.
- 2 cups buckwheat, soaked and sprouted
- 2 tablespoons pure maple syrup
- 1 tablespoon agave nectar
- 1/8 teaspoon sea salt
In a metal or glass bowl, soak Buckwheat groats for 12 hours in pure water. Drain and rinse in a fine mesh strainer. Lay strainer on top of a fitted bowl for run off. Sprout buckwheat groats by rinsing under cool water 4-5 times a day until little tails develop. (appx 24-48 hours) Rinse one last time, place in a clean bowl, season with maple syrup, agave, and sea salt. Mix gently and lay evenly on paraflexx sheet in Excalibur dehydrator, and dehydrate for 12-24 hours at 110 degrees. Remove and store in airtight container.
*For a morning cereal, add Almond Milk and Berries.