Hemp Sour Cream

Hemp “Sour Cream”

Serves 8


1 ¼ cups hemp seeds

1/2 cup young coconut meat

Or Irish moss paste or an additional ½ cup of hemp

1 teaspoon raw apple cider vinegar

1 tablespoon unpasteurized dark miso paste

1/4 tsp celtic sea salt

3 tablespoons lemon juice (about 1 lemon)

water as necessary to make creamy consistency

Blend all ingredients in high speed blender until a smooth, creamy consistency.

Better than Beef

Better Than Beef

By Matt Samuelson
Serves 8-10
 
 4 cups pulp from your juice of carrot, parsnip and/or celery root
1 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
1/3 cup olive or flax oil
1/3 – ½ red onions, fine minced
3 teaspoon onion powder
2 teaspoon garlic powder
3 teaspoon chili powder
2 teaspoon cumin powder
¼ teaspoon cayenne
1 teaspoon celtic sea salt
1 tablespoon unpasteurized dark miso paste
 
1. Using your hands, mix all ingredients well in a large bowl. Let sit for an hour or more to allowed flavors to meld.
2. Best served warmed in the dehydrator at 105 degrees.
3. Serve on jicama ‘rice’, in romaine leaves, with raw tortilla chips or any way you desire.

 Stuffing Fantasy

½ cups soaked almonds

½ onion, chopped

2 large cloves garlic

1 apple chopped

4 stalks celery, finely chopped

1 medium Portobello mushroom, chopped

3 Tablespoon flax meal

1 Tablespoon Olive oil

1 Tablespoon Tamari or Nama Shoyu

½ teaspoon Celtic sea salt

1 teaspoon Italian seasoning

1 ½ teaspoon poultry seasoning

¼ teaspoon kelp powder 1

½ cup raisins

¼ cup chopped walnuts (soaked and dehydrated first)

 

Prep

1.- place almonds in a food processor and puree until is very fine meal.

 

2.- Add onion and garlic to the food processor and process until well minced.

 

3.- Add apple, process until apples are in small chunks.

 

4.- Remove ingredients and place in a bowl.

 

6.- make patties or spread thickly on a dehydrator tray.

 

7.- Dehydrate at 105 until crunchy on the outside and moist on the inside.

 

Time will vary depending the size of your loaf or patties.Approximately 8-12 hours.

Raw No Mash Potatoes

1 1/2 cups chopped cauliflower

 

1 1/2 cups chopped parsnips

 

1/4 cup cold pressed olive oil

 

3 tablespoons nutritional yeast

 

1 teaspoon sea salt

 

½  teaspoon black pepper, or to taste.

 

Place all of the ingredients into a food processor fitted with the S-blade and process for 30 seconds or until you reach the consistency you’re happy with.

 

Serve immediately or set aside at room temperature

Pumpkin Chocolate Cheesecake (Sugar Free)

    • 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 powderPlace all ingredients in your food processor fitted with the “S” blade attachment.
    • 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.
    • Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve
    • Rub with a little bit of coconut oil to keep the crust from sticking.
      Distribute crust evenly on the bottom of pan and firmly press down by hand and press up the sides just slightly.
      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)Blend all ingredients on high speed until there is a smooth, shine to the batter.
Pour 1/3 of the mixture into a cheesecake pan.Pour another 1/3 into a separate bowl and set aside.
To the last 1/3 that is still in the blender, add 2/3 cup cacao powder and blend again until smooth.Pour this on top of the “pumpkin” layer.
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.

      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.

      This cheesecake will last 1 week in the refrigerator or 1 month frozen.

      Remove spring-form ring by inserting a non-serrated paring knife or hard, thin, flexible spatula along the inside edge of the pan.

      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!

      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.

Chocolate/Carob Brownie By Elaina love

yields: 24-30 chocolates
2 cups soaked and dehydrated walnuts
3/8 cup xylitol or coconut palm sugar (ground into a fine powder)
6 drops of stevia or to taste
1/4 cup carob powder
1/8 cup unsweetened chocolate powder (raw cacao powder)
1/4 cup ground chia seeds (dry)
3 TBS coconut oil
1/8 tsp mineral salt (real salt or Himalayan salt)
dash of cayenne powder
4 drops vanilla essence or 1 tsp. vanilla extract

Puree in a food processor until powdered

Add the remainder of ingredients and process until the mixture is buttery
Press into heart shaped molds or shapes of your choice
refrigerate or freeze until set.
Keep refrigerated.

Sugar Free Chocolate Buttercups by Michele Marie Jeppson a Pure Joy Academy Graduate

 

    • Sugar Free Chocolate Buttercup Filling
      4 cups shredded coconut flakes
      1/2 cup +2 tablespoons coconut oil
      Place above ingredients in blender and blend until you create coconut butter.
    • Then add the following ingredients to your blender and blend until smooth:
      1/3 cup cacao butter, melted
      1/4 teaspoon carob
      1/4 teaspoon cacao
      20 drops peanut essence
      2 drops white chocolate essence
      3 tablespoons xylitol (pre-blended into powder)
      4 drops liquid stevia
    • Blend filling until smooth, then pour into bowl and place in freezer while you
      make your chocolate sauce so they harden enough to enable you to roll them into balls. (Approximately 15 minutes)Sugar Free Chocolate Sauce

      1 cup cacao powder
1/3 cup cacao butter, melted
1/2 + 1/3 cup xylitol(pre-blended into powder)
1/4 teaspoon sea salt
15 drops stevia Place sugar free chocolate into mini muffin cup candy mold, fill about 1/3rd the way
up. Get filling out of freezer and roll into balls, place filling balls into molds then
cover with additional chocolate and place into fridge to harden.

Raw Ketchup

This raw ketchup recipe is super simple and tastes great.

Ingredients:
1/2 cup soaked sundried tomatoes, drained (save the soak water)
3/4 cup soak water
1/2 cup agave syrup
1/2 cup apple cider vinegar
1 tsp sea salt
pinch ground cloves
pinch ground nutmeg
1/4 tsp pepper

Soak the sundried tomatoes for 30 minutes then blend all ingredients. Will store in the refrigerator for two weeks.

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