RAW TABLE OF CONTENTS

PART I: Smoothies, Juices + Nut Milk

PART II: Snacks
PART III: Salads
PART IV: Soups
PART V: Entrees
PART VI: Desserts
S E VE N days of

RAW

SMOOTHIES
JUICES
&
NUTMILK
PART I
: Smoothies, Juices + Nut M ilk
day s of RAW

STRAWBERRY
WATERMELON
LEMONADE
INGREDIENTS :
8 cups watermelon
4 lemons, juiced
1 cup organic strawberries
agave/honey/maple syrup to taste
DIRECTIONS :
Place all ingredients in blender and blend until smooth. garnish with fresh mint & ENJOY with a group of friends!

day s of

BLUEBERRY
COCONUT BLISS
SMOOTHIE
INGREDIENTS :
1 C coconut water
1/2 C blueberries (frozen)
1 T hemp hearts
2 T coconut butter or oil
handful of spinach or kale
raw honey, maple syrup or agave to taste ice cubes
DIRECTIONS :
Place all ingredients in blender and blend until smooth. You can also add some fresh ginger if feeling inspired.
day s of

AVO-LICIOUS
SMOOTHIE

INGREDIENTS :
1 ripe avocado
1 cup nut milk (or coconut water)
juice of 1 lime
1 T fresh basil
raw honey, maple syrup or agave to taste
DIRECTIONS :
Place all ingredients in blender and blend until smooth, garnish with fresh basil!
day s of

OH-MY-GREEN
GODDESS

JUICE
INGREDIENTS :
1 cucumber
2 kale leaves
3 celery stalks
handful of spinach
3 kale leaves
1/2 fennel bulb
1 apple or pear
1" piece ginger
handful of parsley
squeeze of lemon
DIRECTIONS :
Place all ingredients in a juicer, do a little dance and enjoy!
day s of

ALOHA NUI LOA

JUICE
INGREDIENTS :
1/2 Pineapple
1/2 Papaya
handful of Kale
1" piece of ginger
juice of 1 lime
coconut water to taste
DIRECTIONS :
Place all ingredients in a juicer (add coconut water to taste) and feel the love!
day s of

IMMUNE

JUICE
INGREDIENTS :
1 apple
2 celery stalks
1" piece of ginger (optional)
juice of 1 lemon
1 beet (with leaves)
handful of spinach
DIRECTIONS :
Juice it all up and do a healthy dance!
day s of

WATERMELON

SLUSHY
INGREDIENTS :
2 C watermelon
1 T fresh mint leaves
1/2 C water
handful of ice
DIRECTIONS :
Place all ingredients in a blender, garnish with a sprig of mint and share with a friend.
day s of

NUT

MILK
INGREDIENTS :
1 C cashews, almonds or any other nut
4 cups water
sweetener of choice (agave, raw honey, maple syrup, etc) nut milk bag or cheesecloth for straining
DIRECTIONS :
Blend on high-speed blender for a few minutes and strain through nut milk bag or cheese cloth over large bowl in sink. Keep in the fridge and
use in smoothies, drink alone or use in other yummy recipes!

SNACKS
PART II
: Snacks
day s of RAW

KALE
CHIPS
INGREDIENTS :
1 bunch fresh curly kale
1 cup cashews, soaked in 1 cup water (keep the water in separate dish)
1 1/2 Tbsp nutritional yeast
1 tsp pink himalayan sea salt
1/8 tsp smoked paprika
DIRECTIONS :
Prepare your fresh curly kale by rinsing thoroughly and tearing in perfect bite-sized pieces. Blend the remaining ingredients, coat the leaves
of curly kale with mixture, and dehydrate for 8 hours (if you do not have a dehydrator use lowest oven setting for around 2 hours checking
often). Enjoy!

day s of

THE HOLIEST OF

GUACAMOLES
INGREDIENTS :
3 ripe avocados
juice of 1 lime
1/2 tsp himalayan sea salt
1/2 tsp chipotle powder
1/4 medium red onion (finely minced)
1-2 garlic cloves (finely minced)
1/2 jalapeo peper (seeded and diced)
1.5 T chopped cilantro
DIRECTIONS :
Scoop avocado pulp in a large bowl with lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.
M ash with fork adding salt and chipotle. Then, fold in the onions, jalapeno, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.
Place pits back in to keep the guac green until serving. Let sit at room temperature for 1 hour and then serve with sweet potato chips. Oh
yeah!
day s of

KRAZY KALE-STUFFED

AVOCADOS
S erves 4
INGREDIENTS :
2 cups thinly sliced kale
1/4 teaspoon sea salt Juice of one lime
1 T coconut oil
1 clove of garlic, minced
1/2 cup diced pineapple 1/4 cup diced red bell pepper 2 tablespoons chopped cilantro 2 tablespoons chopped scallions 1/8 teaspoon
chipotle pepper 2 avocados
DIRECTIONS : M assage the kale by hand, allowing it to soften and wilt. Add lime, coconut oil and garlic and massage a bit more. Add
pineapple, bell pepper, cilantro, scallions and chipotle. M ix well. Halve the avocados and remove the pit. Divide the kale mixture into four
equal portions and fill the avocados. Yum.
day s of

SPRING ROLLS
WITH APRICOT

SAUCE
S erves 4
INGREDIENTS :
2 C spinach
2 avocados (pitted/peeled)
1 clove garlic, peeled
1 inch piece of fresh ginger, minced
1 C sprouted almonds
(soak for 12 hours and sprout for 1 day)
Apricot S auce:
8 chinese cabbage leaves
(collard or chard will work as well)
1 C bean sprouts of choice
1/2 C chives
1/2 C green onion cut into thin strips
10 dried apricots + 1/2 tsp anise seed + 1/2 tsp fennel seed
Blend all ingredients for apricot sauce and set aside in dish
S pring Rolls: Add spinach, avocado, garlic, ginger and almonds to food processor until smooth, but still chunky. Cut chinese cabbage so
you are using the top 4 inch portion. Spread mixture on leaves, place bean sprouts, chives and green onions lengthwise. Roll leaf so it
overlaps and place open side down on plate. Serve with Apricot Sauce
day s of

FRIES
WITH

MAYO
FRIES
1 large turnip, peeled
1/2 tsp pink himalayan sea salt
1/2 tsp smoked paprika
1/2 tsp fresh black pepper
3 tbsp ground almonds
1 1/2 tbsp coconut oil (melted to room temp)
MAYO
1/2 cup Cashews
2 tbsp hemp hearts
1/4 avocado
1 tsp apple cider vinegar
1/4 tsp pink himalayan sea salt
1 small clove of garlic
choice of raw sweetener to taste
For Fries: Cut the peeled turnip in fries sized sticks and put in a large mixing bowl M ix all other ingredients to a separate bowl, toss in
turnips and make sure they get evenly coated. Let the fries marinate in room temperature for 2 hours OR put them in the dehydrator for
about 10 hours
For Mayo: Blend all ingredients in food processor and serve with fries, or make ahead and chill!
day s of

SUPERFOOD
SNACK MIX
INGREDIENTS :
1 C pecans
1/2 C raw buckwheat groats
1/2 C dried mulberries
1 C dried blueberries
2 T hemp seeds
1/2 tsp cinnamon
1/2 tsp cardamom
pinch of cayenne
DIRECTIONS :
Soak pecans and buckwheat for 1 hour, drain and rinse well. Dehydrate for 1-2 hours or until crunchy. Place all ingredients in a extra large
mason jar and shake to mix well. Store in mason jar and share with friends.
day s of

CASHEW

CHEESE
INGREDIENTS :
2 C cashews 3/4 tsp salt
1 C water 2 tsp nutritional yeast
1 tsp probiotics
DIRECTIONS :
Blend cashews, water and probioticsall in a high-speed blender until smooth. Place mixture in a strainer that has been lined with cheesecloth
and put a weight on top heavy enough to gently start to press the liquid out. Leave to culture for at least 24 but no longer than 48 hours.
Once culturing is complete process in salt and nutritional yeast and transfer the cheese to a ring mould. Place in the fridge for 24 hours and
then remove the mould and devour!

SALADS
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OVER THE
RAINBOW

SALAD
INGREDIENTS :
1/2 head of red cabbage, shredded
1 carrot, shredded
1/2 C organic blueberries
1 avocado, pitted
Juice of 1/2 lemon
1 tsp of whole grain mustard
few T of water
DIRECTIONS :
M ix the cabbage, blueberries and carrot together in a large bow. M ix the avocado, mustard, and lemon juice with a fork until smooth (or
blend). Add water if necessary. It should have the consistency of mayonnaise. Pour the dressing over the salad, toss and enjoy!
day s of

CUCUMBER + LENTIL

SALAD
INGREDIENTS :
2 C sprouted lentils
2 C cubed cucumbers
2 scallions, sliced
DRES S ING:
1/4 C olive oil
1/2 lemon, juiced
1 clove garlic, minced
2 T maple syrup or agave
2 tsp mustard
sea salt and pepper to taste
DIRECTIONS : Toss salad ingredients together in a bowl. M ix all dressing ingredients in a cup and add to salad. Allow to sit in fridge for 30
minutes before indulging!
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MANGO GREENS

SALAD
INGREDIENTS :
3 C arugula
1 C garden greens
1/2 Fresh M ango, Sliced
1/2 Avocado, Sliced
Sprinkle of Walnuts
Sprinkle of Dried Coconut
Juice of 1 lime
Olive oil (for drizzling)
DIRECTIONS :
Slice mango and avocado and place overtop of your greens. Garnish with walnuts and coconut. Squeeze fresh lime juice and drizzle olive oil
on top!

day s of

BEET SALAD WITH LUSCIOUS LEMON

DRESSING (part 2)
Lemon Tahini S auce:
2 T tahini
2 T water (as needed)
2 T lemon juice
1/2 tsp ground cumin
sea salt to taste
M ix all ingredients till smooth.
Toppings:
1 ripe avocado, sliced
1 shallot, sliced
handful baby spinach
AS S EMBLE S ALAD: Arrange beet slices in a circle starting at the outside of the plate, alternating red and golden, filling the plate. Top
with avocado, shallot, and a handful of baby spinach. Drizzle with lemon sauce, and top with walnut crumble. Nom nom!

day s of

BRUSSELS
SPROUTS

SALAD
S alad:
2 dozen brussels sprouts, stems removed and finely shredded
1 C raw almonds, roughly chopped
1/2 C nutritional yeast flakes
Dressing:
1 lemon, juiced
1 orange, juiced
1 large shallot, minced
1/2 C olive oil
sea salt and pepper to taste
DIRECTIONS :
In a small bowl, whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside. In a larger
bowl, toss together sprouts, almonds and nutritional yeast. Drizzle with dressing and chill until ready to serve!
day s of

CHICKPEA +
SUMMERSQUASH

SALAD
INGREDIENTS :
1 pound small zucchini & yellow squash, thinly sliced
1.5 C sprouted chickpeas
1/2 C chopped red onion
1/2 red bell pepper cut in slices
2 organic garlic cloves minced
2 T lemon juice
2 T apple cider vinegar
salt & black pepper to taste
fresh herbs (optional)
DIRECTIONS :
Combine all ingredients in a glass bowl. Cover tightly and let marinade in frige for 6-24 hours, stirring a few times and adding more salt
lemon or vinegar as desired. Sprinkle with fresh herbs and enjoy!
day s of

ROOTS + KALE

SALAD
S alad:
2 bunches kale, cut into thin strips, stems removed
2 T olive oil
1 T apple cider vinegar
3/4 tsp. salt
tsp. cayenne pepper
1 C turnip, peeled and grated
1 C rutabaga, peeled and grated
1/2 C carrot, grated
2 green onions, cut thin on diagonal
Dressing:
2 T lemon juice
1 T grated lemon zest
1 T olive oil
1 T bragg's liquid amines (or tamari)
2 tsp. agave nectar
DIRECTIONS : Place kale in large bowl, and pour olive oil, vinegar, and 1 tsp. salt over top. Gently massage mixture into kale about 2 to 3
minutes by hand, or until kale starts to wilt. Let rest 30 minutes. Dressing: Whisk together lemon juice, lemon zest, oil, bragg's liquid amines
(or tamari), and agave nectar in bowl. Season with salt and pepper, if desired. Stir turnip, rutabaga, carrot, and green onions into kale mixture.
Toss with Dressing. Eat. It. Up. Yum.

SOUPS
day s of

BIG ISLAND

GAZPACHO
5 S ervings
INGREDIENTS :
1 large ripe pineapple - peeled, cored and chopped
4 regular cucumbers - peeled and chopped
1 cup fresh pineapple juice
1/2 jalapeno - seeded and diced
1 T lime juice
1-2 tspns sea salt - to taste
1 green onion - chopped
1 handful cilantro leaves (more for garnish)
3 tablespoons olive oil
DIRECTIONS :
Combine 3 cups of each the pineapple and cucumber together with the pineapple juice, jalapeno, lime juice, salt and green onion in food
processor and blend until smooth. Add the remaining pineapple, cucumber, cilantro and 1/2 of the olive oil. Pulse until you get a chunky
texture. Adjust seasoning and chill in the refrigerator. Garnish with the remaining cilantro and olive oil and serve!
day s of

COCONUT CORN

CHOWDER
2 S ervings
INGREDIENTS :
2 C fresh organic corn kernels
1.5 C coconut milk
juice of 1 lime
1 tsp himalayan sea salt
handful of cilantro (optional)
pinch of chipotle powder or fresh black pepper
DIRECTIONS :
Blend in a food processor and garnish with a sprig of cilantro.
day s of

CREAM O
SHROOM

SOUP
2 S ervings
INGREDIENTS :
2 cups raw nut milk (or coconut milk)
1/4 onion
1 garlic clove
1 tsp fresh thyme
1 cup of cremini mushrooms
3 T Bragg Liquid Aminos
himalayan sea salt to taste
DIRECTIONS :
Blend everything in a high speed blender until creamy and smooth!
day s of

SPICY
SESAME

SOUP
4 S ervings
INGREDIENTS :
1 tsp ground coriander, cumin & cardamom
1/2 C sesame seeds
1/2 C tahini
1 C organic/heriloom tomatoes, chopped
2 celery stalks, chopped
1 lg onion, chopped
1 inch piece ginger, minced
2 cloves garlic, minced
1/2 tsp cayenne and turmeric
1/2 C sweet organic corn
1 T organic sesame oil (for drizzling over top)
DIRECTIONS :
Step 1: Put your favorite reggae record on. Step 2: Blend all ingredients until smooth (with exception of sweet corn, sesame oil and cayenne).
Pour in bowls and sprinkle with sweet corn, cayenne and drizzle sesame oil over top.
day s of

VELVET
MINTY PEA

SOUP
2 S ervings
INGREDIENTS :
1 cup water
1/4 avocado
1 clove organic garlic
2 cups fresh organic spinach
1/3 C organic green peas
1 T lemon juice
1 T chopped fresh mint
salt and pepper to taste
1 T chopped fresh mint
DIRECTIONS :
Blend water and avocado in a food processor, add peas, spinach and additional ingredients and blend until smooth. Add more water
depending on desired texture (we like it velvetysmooth).
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SOUP-ER

N-R-G
2 S ervings
INGREDIENTS :
1 cup water
1/2 C organic fresh squeezed oranges
1/4 C lemon juice
1 C fresh local greens or your choice
1 apple
1 avocado
1 chopped cucmber
1 clove garlic, minced
1 garlic scape (or green onion) chopped 1/4 jalepeno or habenero pepper
1/4 tsp dulse (or kelp)
1 T unpasteurized miso
1 T Bragg Liquid Aminos (or sea salt) to taste Sprouts (to sprinkle over top)
DIRECTIONS : Blend all ingredients until smooth, sprinkle sprouts over top and serve at room temperature. Have a kitchen dance party
after!
day s of

I HEART

HEMP
INGREDIENTS :
1/4 cup raw hemp hearts
3 T hemp oil
2 cups beets, peeled and diced
1/4 C white onion, diced
1/4 C water
2 T lemon juice
2 cloves of garlic
1 jalapeno
DIRECTIONS :
Combine all ingredients in a blender. Blend on high until creamy smooth and enjoy!

ENTREES
LUNCH + DINNER
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SAUSAGE

PATTIES
8 S ervings
INGREDIENTS :
1 C organic pumpkin seeds
1/2 head lettuce
1/2 C cold pressed organic olive oil
5 garlic cloves
1/2 C onion powder
1 T caraway seeds
1 T dried sage
1/2 bunch fresh basil
DIRECTIONS :
Blend all ingredients in food processor and form into sausage shaped patties. Serve and enjoy or dehydrate at 110 degrees until firm on
exterior. Serve alone or over raw pasta!
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RAW VIOLI
2-4 S ervings
For the Ravioli:
Large Rutabaga or Turnip
*Slice Rutabaga / Turnip into thin discs (use a Saladacco if you have one)
For the Cheese:
1/4 C pine nuts
1/4 C macadamia nuts
1/4 tsp sea salt
1/4 C olive oil
2 cloves minced garlic
1 lemon, juiced
*Puree all ingredients in blender or food processor and set aside.
CONTINUE TO NEXT PAGE....
day s of

RAW VIOLI
(PART 2)
For the S auce:
3 roma tomatoes, chopped
7 large fresh basil leaves
1/4 tsp sea salt
5 pitted medjool dates (soaked 1 hour)
1/4 C olive oil
1/2 C sundried tomatoes (soaked 1 hour)
1/2 C chopped red pepper
1/4 C chopped red onion
3 garlic cloves
1 T italian seasonings
1 T apple cider vinegar
*Blend all ingredients!
RAVIOLI AS S EMBLY: Place 1 tsp of cheese filling on each disc and fold in half to make the ravioli. Gently pour sauce over top of the
"Raw" Violi and serve! You can also add crumbled raw "sausage" inside the ravioli! M ama M ia!
day s of

MOCK SALMON

SUSHI ROLLS
INGREDIENTS :
3 C walnuts (soaked for at least 3 hours and drained)
3 C chopped carrots
1 C chopped celery
2 garlic cloves
1/2 medium onion
1/2 C parsley or cilantro
1/2 C fresh basil
2 T lemon juice
1/2 C sprouts of choice
1 small avocado sliced into matchstick slices
raw nori sheets
Himalayan Sea Salt to taste
DIRECTIONS :
Puree walnuts and carrots to a pate, add water if needed and set aside in bowl. Cut celery into 1 inch pieces, then pulse chop garlic, onion,
helery, herbs and lemon juice in food processor until well chopped. Add this mixture to carrot and walnut pate and mix well. Add salt to
taste. Spread "salmon" mixture over nori sheet, add thin row of sprouts and avocado (or some homemade sauerkraut) and roll into sushi,
slice to 1 inch pieces with knife and enjoy!
day s of

PESTO PIZZA
4 S ervings
For the crust:
1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds
1 cup walnuts
1 teaspoon salt & pepper
2 teaspoons dried basil (or a handful of fresh, lucky you)
1 tablespoon agave/maple syrup or a few dates
1-2 tablespoons water, as needed
1/2 onion, sliced
4 peeled garlic cloves
*pulse all ingredients in food processor until it sticks together. Divide the mixture into four and shape each of them into your desired pizza
crust shape with your hands on dehydrator trays or parchment paper. dehydrate (or cook in your oven at the lowest temperature) for 4-5
hours, or until crispy.
spinach pesto:
4-5 cups organic spinach
1/2 cup raw pine nuts
1 peeled garlic clove
1/2 teaspoon salt & pepper
1/4-1/2 cup water, as needed
1 teaspoon agave/maple syrup or a couple dates
CONTINUE TO NEXT PAGE...
day s of

PESTO PIZZA
(PART 2)
*put all the pesto ingredients in your food processor and process until it reaches a creamy, dreamy pesto consistency. Place in a dish, cover
and put in the fridge.
toppings:
3 mushrooms
1 bell pepper
1 tomato
1 teaspoon tamari
1 teaspoon favorite dried herb blend
*Cut veggies into thin slices and mix in with the tamari and herb blend. marinate them in dehydrator (or oven) until they are soft and taste
delicious.
AS S EMBLY DIRECTIONS :
M ake a pizza! when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegan
cheese (hint...cashew cheese!) that would be a tantalizing addition for your taste buds.
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ZUCCHINI

ALFREDO
4 S ervings
INGREDIENTS :
3/4 C coconut water
2 garlic cloves
1 tsp sea salt
1/3 C lemon juice
1 C cashews (soaked at least 3 hours, and drained)
1/2 tsp ground nutmeg
7 zucchini (peeled and cut into spaghetti thin strips (or use a spiralizer)
DIRECTIONS :
Combine all ingredients except zucchini in food processor and blend until smooth. Place zucchini in a serving dish and pour sauce over top.
M ix well! Enjoy!
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SIMPLE STUFFED

PEPPERS
4 S ervings
INGREDIENTS :
1 C sunflower or alfalfa sprouts
1 cup lentil sprouts
1/2 medium avocado, mashed
1 teaspoon tamari or Braggs
4 yellow or sweet red peppers, seeded and tops removed
DIRECTIONS :
M ix lentil sprouts, avocado, tamari, and lemon juice together in a bowl. Stuff mixture into peppers and serve on a bed of alfalfa/sunflower
sprouts!
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STUFFED

SHROOMS
5 S ervings
INGREDIENTS :
20 Cremini M ushrooms (stems removed, and saved in separate dish)
2 bunches of basil
1 cup Raw sunflower seeds
1/4 c sundried tomatoes
1 red pepper
1/4 olive oil
1/4 c braggs or tamari
4 tbsp nutritional yeast
2 tbsp hemp or sesame seeds
juice of 1 lemon
3 cloves of garlic
DIRECTIONS :
Puree sesame seeds, lemon and a tablespoon of olive oil in a food processor and blend until smooth. Add nutritional yeast, braggs and the
rest of the olive oil and blend. Add mushroom stems to blender. Add basil, tomatoes, garlic and sunflower seeds and blend until it is a paste,
add a but of water if it is too thick. Chop red pepper and add to blender and blend just until its a bit mixed in. Fill mushrooms with pt
and top with a basil leaf and sunflower seeds. Eat now, or dehydrate until warm and serve.
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CHIPOTLE

CHILLI
4 S ervings
INGREDIENTS :
3 C tomatoes, diced
2 C of red bell peppers, diced
3/4 C zucchini, chopped
1/4 C sun dried tomatoes
1/4 C diced onion
1 tsp cumin
1 tsp chipotle powder
sea salt to taste
DIRECTIONS :
Combine 2 cups of tomatoes and 1 cup of bell pepper with sun dried tomatoes and zucchini in the blender with onions and spices. Blend
well. Place remaining diced tomatoes and bell peppers into four serving bowls, then pour blended mixture on top. Enjoy with a nice tall glass
of iced lime water.
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SWEET POTATO

NOODLES
4 S ervings
INGREDIENTS :
3 sweet potatoes (slice noodle thin using spiralizer)
3 green onions, sliced
6 T agave or maple syrup
3 T olive or flax oil
3 T lemon juice
2 T balsamic vinegar
1 clove garlic, minced
1 tsp sea salt (or to taste)
1/2 tsp cracked black pepper
nutritional yeast (to sprinkle over top)
1/4 C walnuts
DIRECTIONS :
Whisk agave, oil, lemon, vinegar, salt, and pepper. When ready to serve, toss with the sliced green onions, nutritional yeast and walnuts.

DESSERTS
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LAVENDER HEMP

CHOCOLATE
INGREDIENTS :
3/4 C coconut oil
3/4 C agave nectar or 1/2 C dark maple syrup (not raw, but super-delicious!)
1 C raw cacao powder (or ground beans)
1-2 drops food grade lavender essential oil or 1/4 tsp dried lavender buds
1 T hemphearts
silicone icecube trays
DIRECTIONS :
M elt coconut oil to room temp if solid. In food processor mix, cacao, coconut oil and add remaining ingredients until smooth. Place mixture
in silicon ice cube trays to set in the freezer. Serve on a dish with a sprig of fresh lavender!
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MANGO LIME CARAMEL

ICE -DREAM
S erves 2
INGREDIENTS :
3 C frozen mangos
1 lime, juiced
1/2 C pitted medjool dates (pitted and chopped)
1/2 tsp agave (or to taste)
DIRECTIONS :
Place all ingredients (except dates) into food processor and blend until smooth. Add in dates and pulse. Eat now or freeze and indulge later!
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CHOCOLATE COVERED

BANANA POPS
S erves 3
INGREDIENTS :
3 ripe organic bananas
3 T coconut oil
5 T raw cacao powder
1/4 tsp cinnamon
unsweeted organic dried coconut flakes or raw nuts of choice (for sprinkling on top)
3 wooden kebab sticks
DIRECTIONS :
Skewer banana with kebab sticks! M elt the coconut oil over very low heat. Add to a food processor and mix in cacao, cinnamon and
sweetener. Pour mixture over your bananas. Place the covered bananas on a tray and sprinkle with coconut flakes. leave in the fridge to set
the chocolate. Nom nom!
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STRAWBERRY-LICIOUS

CHEESECAKE
Crust:
1 C shredded unsweetened coconut
1 C pitted dates
1 C raw cashews
tiny splash of vanilla extract
*Blend all ingredients in food processor until you get a dough-like consistency with visible nutty chunks
Filling:
1/2 C cashew butter
1 tsp vanilla bean
3 C organic strawberries
juice and zest of 1/2 lemon
agave or maple syrup to taste
1/4 tsp salt
*Blend filling ingredients in food processor until smooth and set aside.
Put it all together: Grease an 8x8 inch glass dish with coconut oil and press crust mixture evenly into dish. Top with filling and use a
spatula to make sure it is evenly distributed over crust. Cover and freeze overnight. When ready to serve, cut into squares and enjoy!
day s of

BLUEBERRY MANA

MOUSSE
INGREDIENTS :
1 cup nut milk
1/2 cup packed, chopped, soaked Irish moss
1/4 cup maple syrup, agave or coconut nectar
1 cup fresh blueberries
1/4 tsp cinnamon
1 teaspoon vanilla extract
DIRECTIONS :
Blend the milk with the irish moss until completely smooth, Add sweetener of your choice, blueberries, cinnamon and vanilla. Pour in a dish
and set in the fridge for around 5 hours or over night! Taste heaven.
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BANANA PECAN

ICE-CREAM
4 S ervings
INGREDIENTS :
4 ripe organic bananas, cut into pieces and frozen
2 Tbsp raw coconut butter (warmed to liquid)
1/2 C raw pecans
1 tsp pure vanilla extract
1 T raw honey or maple syrup (or to taste)
3 T coconut water
DIRECTIONS :
Place bananas in a high speed blender or food processor with the coconut butter, vanilla, coconut water, and sweetener. Blend until smooth.
Pulse in pecans. Eat now or freeze and enjoy later!
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CANDY DREAM

DATES
INGREDIENTS :
1 cup cashews
1/2 cup water
4 tablespoons agave
1/2 teaspoon salt
12 dates
candy pecans: coat pecans with a generous amount of agave, with a pinch of salt and a pinch of cayenne. Then spread them out on a
dehydrator sheet and dehydrate overnight. The agave will be liquid when they're warm, but will harden up quite a bit as they cool.
DIRECTIONS :
In a small blender, process the cashews, water, agave, and salt until smooth and the constancy of thick cream. Refrigerate for about an hour
to let it firm. Once firm, split each date and add a dollop of cashew cream to the center. Top with a candied pecan!