Simply Beets Salad
2 Medium Beets (Peeled and sliced into small quarters)
1 Ripened Avocado (De-skin and sliced)
1 1/2 Tbs Apple Cider Vinegar (ACV)
1/8 Tsp Sea Salt
Toss everything in a large bowl and give it a good mix. The ACV will enhance the sweetness and bring out the flavors of the beets
Beanless Hummus
1/2 C Sesame seeds (Soaked overnight)
1 Zucchini (Peeled and quartered)
3 Tbs Olive Oil
4 Tbs Lemon Juice
3 Cloves garlic
1 Tsp Sea Salt
1/2 Tsp Cumin
1/2 Tsp Curry powder
4 Tbs Tahini
Blend everything well in a food processor in the following order:
Zucchini and sesame seeds
Remaining ingredients after the first batch is processed for 10 sec.
Easy Banana Pie
3 C Pecans
1 1/2 C Raisins
10 Small finger bananas (Peeled and sliced
lengthwise into halves)
1 1/2 Tbs Lemon juice
Any colorful cut fruits you have
Soak the banana halves in the lemon juice for 5 mins.
In a food processor, process pecans and raisins until you get a dough-like ball. On a clean cake or pie pan, scoop out the dough mixture and press it firmly down as your pie base. Lay the soaked banana halves on top of the pie base, and decorate with any colorful fruits you have on hand.
This pie can keep up to 3 days in the fridge, and is an awesome sweet treat; but the fat and calories will be higher than other foods due to the nuts. So, go ahead and indulge but limit the serving portion!
Mango Salsa
1 Cup Ripe Mango Flesh
1 Cup Cherry Tomatoes
1/2 Small Yellow Onion
1 Handful Cilantro
1/2 Tbs Balsamic Vinegar
Dash of Salt & Pepper to taste
Blend everything up, pour over some greens, top it up with sprouts and dig in! This is one of the easiest on-the-go dressings you can make when you feel like something light and refreshing which takes less than 15min to prepare.
Asian Longan Butter
1 Cup Dried Longans (Soaked 5 hours with 2 Cups water)
1 Cup Raw Cashews (Soaked with 2 Cups water overnight, drain the water and rinse twice)
70g Raw Organic Cacao Butter
Dash Sea Salt
Blend the drained cashews together with the Longans (plus soak water) in a high powered blender, then add in the Cacao Butter, sea salt and blend at high speed again until a smooth buttery texture is achieved.
This can keep in the fridge for up to 5 days, and is simply delicious as a dip for flax crackers, breads, celery and carrot sticks. If you use margarine or conventional butter, replace with this for a healthful transition!
Singapore Sunflower Granola
2 Cups Sprouted Raw Oats (Water to Oats ratio should be 2:1)
1 Cup Soaked Whole Flax Seeds (Water to seeds ratio should be 2:1)
1/2 Cup Pumpkin Seeds
1/2 Cup Walnuts (Chopped)
1 Cup Sunflower Seeds
1 Cup Dried Figs (Soaked & diced)
1 Tbs Cinnamon Powder
1 Tbs Nutmeg
1 Vanilla Bean
1 Tbs Raw Agave/Honey (Individual Preference)
Combine everything in a large bowl, mix evenly and spread on a Teflex sheet on top of the wire mesh of the Dehydrator. Dry at 115 Degrees for 8 hours, use a spatula and toss gently before drying for another 5 hours until crispy. Makes a handy healthful snack, easy to carry around, and I think it beats conventional cereal anytime.
This is so good, that I can eat a whole tub just in a day! Don’t believe me? Just try it!
Sunflower Sprout Salad Recipe for chilly rainy nights
2 Large Bunch Sunflower Sprouts
2 Tbs Virgin Olive Oil
1 Tbs Dulse Flakes
1 Tsp Fresh Minced Ginger
1/2 Tsp Curry Powder
1 Cup Cherry Tomatoes (Halved)
Toss everything in a mixing bowl until evenly combined, serve with a dash of pepper. This dish is especially great for soothing muscle tension, driving away chills and powering up the nutrient density of a meal!
Linda’s Secret Recipes - Ondeh Ondeh (Raw Vegan Version)!!
2 Cups Fresh Shredded Coconut
15 Large Medjool Dates (Pitted)
1 Cup Ground Almond Powder
Instructions:
1. Pour 1C of the fresh shredded coconut and the ground almond powder into a large mixing bowl.
2. Using your clean hands, mix the coconut and almond powder together in the bowl.
3. Then take all of the dates in both hands (in a clump) and knead it into the bowl. Continue to squeeze and knead the dough-like clump until the dates, coconut and almond powder are combined evenly.
4. From the dough, break off small chunks and roll it with your palms into balls, and roll each ball on the remaining 1C of shredded coconut.
5. You can serve fresh as it is, or dehydrate at 105°F for 3 hours before serving.
Coconut Cookies
1 Cup Fresh Shredded Coconut (with husks)
1/2 Cup Almond Pulp
5 Very Ripe Pisang Lipah (Local Bananas)
Mash everything together in a large mixing bowl. spread thinly on a teflex sheet on top of a wire mesh, dry at 105 degrees Fahrenheit for 10 hours, flip and dry another 8 hours. Easy, isn’t it? The end cookie is a delightful, fragrant and addictive cookie which crumbles in our mouth!
Even my dog Yogi loves it 
Easy Apple Cinnamon Pie
Crust:
1.5 Cups Sprouted & Dried Almonds
1 Cup Sprouted & Dried Sunflower Seeds
4 Pitted Medjool Dates
1 Pinch Sea Salt
1 Tbs Cold Pressed Coconut Oil
1 Tbs Lemon Juice
Filling:
1 Large Horn Banana (The gigantic bananas sold in wet markets that are shaped like Elephant horns)
4 Organic Apples (Cored & cut into chunks)
1/2 Tbs Cinnamon Powder
Process the crust ingredients in a food processor until dough like, transfer to a medium pie pan (about the size of a normal Roti Prata/Pancake), and press firmly down to make a pie crust.
Then process the filling ingredients until custardy, and pour into the pie pan. Stick the whole pie into the fridge; it should set nicely in 2 hours. To serve, remove from fridge, take out the mold and decorate with fresh organic apple slices.
Tags: raw food health, vegan weight loss, low fat recipes, raw food recipes
