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.

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.

Raw Ice Cream

 

I have seen dozens of different ways to make raw vegan ice cream but this is still my favorites. The recipe is for vanilla ice cream but you can substitute just about anything to make a perfect tasty treat.

-Dr. Sal

Ingredients:

2 cups of raw cashews (soak for at least 30 minutes)

2 cups of coconut meat

1 cup of raw agave nectar (or sweetener of choice)

1/4 cup of coconut oil

4 tablespoons of vanilla extract or 10 drops of concentrated extract

1/2 teaspoon of sea salt

water as needed

 

 

 

Preparation:

Add everything in you Vita-Mix or appropriate blender with about a cup of water.  Blend into smooth adding more water as necessary (usually about another 1/4 to 1/2 cup).  Put in freezer for a few hours before serving.

 

Variations:

Chocolate– add cacao powder

Dark Chocolate– add cacao powder and 10 drops of concentrated Dark Chocolate Extract

Mint Chocolate Chip– add cacao nibs, 10 drops of concentrated Mint Extract or fresh mint leaves

Vanilla Mango– add about 1/2 cup of fresh mango

You get the idea. Enjoy!!!

Raw Peanut Butter

You can make really just about any nut butter you want.  I have always been a big peanut butter fan so this is my version.  I have also found that you can substitute various types of oils (for example using hemp or flax seed oil) to really change the omega-3 content.

Ingredients:

1 cup of wild raw peanuts

3 tbsp of cold pressed peanut oil (or hemp or flax or a combination)

1/2 tsp of himalayan rock salt

Preparation:

I actually run the peanuts through my Omega masticating juicer with the need butter attachment to turn the peanuts into a fine powder but you can also use a food processor or high speed blender.

Put the peanut powder in a food processor and add oil and salt.  Processes until smooth.

Raw Peanut Butter

Variations:

Add some raw agave nectar, raw honey or your sweetener of choice if you want a more traditional peanut butter experience.

Add some finely chopped peanuts if you like chunky peanut butter.

Add some cacao powder and your sweetener of choice if you like chocolate peanut butter.

-Dr. Sal

 

 

 

Raw Cacao Peanut Butter Cups

Ingredients:

1/2 cup cacao butter

1/4 cup of raw peanut butter

1-2 tbsp of raw agave or sweetener of choice

1/4 cup of raw cacao powder

Preparation:

For those of you who have never seen raw cacao butter it is an off white color and comes in various size chunks (see picture).

raw cacao butter

It needs to be melted. To avoid having to heat it to a super high temperature, try this: The trick here is to break it into as small a pieces as you can and than put it in a food processor or blender to turn it into flakes or a powder.

Physics tells you that the large the surface are the low the temperature need to turn it from a solid to a liquid.  So once it is in a powder/flakes form just put some hot water in a bowl and put the cacao butter flakes/powder in another bowl on top of it and it melts pretty quickly

 

 

Next add the cacao powder and raw agave nectar and mix until smooth.  In muffin tinspour about a tbsp of this mixture so it completes coats the bottom of the muffin tin. Place in freezer for about 15 minutes.

 

 

 

 

 

Remove from freezer and scoop about 1 tbsp of your raw peanut butter on top.  Try to keep in from touching the sides of the muffin tin otherwise when you pour the cacao mixture on top it won’t combine with the mixture on the bottom. Pour your cacao mixture over the top of the peanut butter completely covering it.

 

 

 

Raw Cacao Peanut Butter Cup

Put back in freezer for another 15 minutes or longer, remove from muffin tin and you nowhave a healthier version of a Reese’s Peanut Butter cup.  Once hardened you can store these delicious treats either in the freezer or refrigerator.

 -Dr. Sal

 

Superfood Smoothie

Ok, I admit this smoothie recipe is a bit over the top but it harnesses the power of all you big superfoods in one tasty drink.

Ingredients (in a blender):

2 cups of Sweetened Vanilla Hemp Milk

3 tablespoons of chia seeds or chia powder

1 tablespoon of Acai powder

1 tablespoon of Goji berry powder

2 teaspoons of Maqui berry powder

1 teaspoon of Camu Camu powder

1/2 teaspoon of spirulina or chlorella powder

2 handfulls of frozen blueberries

Blend and enjoy

-Dr. Sal