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Ingredients

• 1 cup pine nuts
• 1 large avocado
• 1 tablespoon lemon juice
• 2 tablespoon apple cider vinegar
• 1 teaspoon Celtic sea salt
• 6 medium pitted dates
• ½ clove of garlic
• 16 Jalapenos

Method

1. In a food processor mix the pine nuts, dates and garlic to a smooth blend. Then add the flesh of the avocado to the mix with the sea salt and the lemon juice and blend lightly.
2. Cut the top of the jalapenos and scoop out the seeds (slitting the jalapenos on the side helps the stuffing).
3. Take the mix and fill the jalapenos. Place the filled jalapenos on a baking pan and dehydrate them in the oven at 105 F for about 5 hours or until they get soft.
4. Serve warm as delicious and healthy finger food.

Ingredients

• ½ avocado
• 1 cup orange juice
• 1 tablespoon lime juice
• 2 tablespoon chopped cilantro
• 2 tablespoon chopped green onion
• 1 tablespoon chopped shallots
• 1tablespoon cayenne powder
• ½ cup of olive oil
• 1 teaspoon agave juice

Method

1. In a food processor put all the ingredients except the olive oil. Mix to a smooth blend, then add the olive oil and blend the mixture for 30 seconds.
2. Add to your favorite salad. We chose a simple mix of green and red lettuce, red onions, diced avocado, pine nuts and tomatoes for ours.

Ingredients

For the rolls:

• ¾ cup raw almonds
• ¼ cup lime juice
• 2 tablespoon agave juice
• 1 tablespoon fresh grated ginger
• 2 tablespoon Nama Shoyu
• ½ Tablespoon sesame oil
• 1 teaspoon chili flakes
• 1 clove garlic
• ½ teaspoon Celtic salt
• ½ cup shredded carrot
• ½ cup shredded red cabbage
• 1 banana, cut into one inch pieces
• 2 Tablespoon chopped cilantro
• 2 Tablespoon chopped basil
• 8-12 large lettuce leaves

For the sauce:

• ½ cup soaked and strained tamarind
• ½ cup Nama Shoyu
• 1 tablespoon agave juice
• ½ tablespoon Nama Shoyu
• ½ tablespoon sesame oil
• ½ tablespoon flax seed

Method

1. To make the sauce, mix all the sauce ingredients in a blender and process to a smooth texture.
2. To make the rolls, place in a food processor the almonds, lime juice, agave juice, ginger, Nama Shoyu, sesame oil, garlic and Celtic salt and process until smooth. Add the carrots, cabbage, banana, cilantro, basil and pulse a few times to chop the ingredients and mix well, Keep it chunky. Place some of the mix on to each lettuce leave and roll.

Ingredients

• 2 cups raw oats
• 2 cups raisins
• 1 cup pecans
• ½ cup cut ground flax seeds
• 2 very ripe bananas
• a touch cinnamon
• 3 tablespoon agave nectar

Method

1. Blend everything in food processor and dehydrate to desired texture. Have fun making into bar shapes or whatever you’d like.

Ingredients

Crust:

• 1/2 cups finely grounded almonds
• 1/2 cups medjol dates pitted and soaked in water for about an hour
• 1 tablespoon coconut oil
• 1 tablespoon honey
• ½ teaspoon sea salt

Pie Filling:

• 1 cup organic canned pumpkin
• 3 soft pitted medjol dates
• 2 tablespoon honey
• 2 tablespoon coconut oil
• 1/4 tablespoon pumpkin spice
• ½ teaspoon sea salt

Method

1. To prepare the crust, combine all the ingredients in a food processor and blend until the mixture presses together, then press into the bottom of a 4″ diameter mold and refrigerate it.
2. To prepare the filling, place all ingredients in the food processor until the mixture get really smooth then pour into the 4″ mold on the top of the crust and chill for at least one hour.
3. Garnish the pie with pecans & honey.