12 Steps to Raw Foods Part 13

1 cup young coconut meat Water, enough to blend into thick topping 1 tablespoon raw agave nectar Blend all the ingredients in a Vita-Mix. Spread icing on cake. Decorate with fruit slices and nuts.

Serves 12.

Un-Chocolate Cake.

CRUST:.

Combine the following ingredients, mixing well: 1 cup nuts, ground 1 cup raisins 1 cup raw carob powder 1 cup prunes, soaked 12 hours and ground 1 tablespoon oil 1 teaspoon Frontier brand b.u.t.terscotch flavor 1 teaspoon vanilla 1/2 teaspoon nutmeg or Nama Shoyu soy sauce Peel from 4 tangerines, well ground Form into one-inch layer on a flat plate. Spread ground prunes between layers (form as many layers as you want).

TOPPING:.

Blend the following ingredients well; add water with a teaspoon if needed: 1 cup ripe avocado meat 1 teaspoon olive oil 3 tablespoons raw agave nectar Juice of 1 medium lemon 1 teaspoon vanilla 45 tablespoons raw carob powder Spread evenly over the crust, or squeeze using a decorating bag. Garnish with fruits, berries, and nuts. Chill.

Serves 12.

Sergei's Amazing Truffles.

1 cup walnuts 1/2 cup of your favorite pitted dates 1/4 cup young coconut water 4 tablespoons raw carob Blend the walnuts and dates in a food processor until the mixture is smooth.

Mix the carob and coconut water. Shape the mixture into small b.a.l.l.s and roll in carob. Decorate with your favorite fruit.

Makes 8-12 truffles.

Alla's Cranberry Scones.

2 cups grated apples 2 cups carrot pulp, left over from making carrot juice 2 cups raisins or chopped dates 2 cup cranberries (fresh or dry) 1 cups almonds, ground 1 cup flaxseed blended with 1 cup water 2 tablespoons raw agave nectar 3 tablespoons olive oil Mix with hands. You have to experiment to get the consistency desired. Drop by spoonfuls onto teflex sheets. Dehydrate at 105115 for several hours: approximately 4 hours on one side, then flip and dehydrate for 3 hours on the opposite side.

Makes 24 scones.

Sergei's b.u.t.ternut Squash Cookies.

4 cups peeled b.u.t.ternut squash, chopped into medium-sized chunks 1 cup raisins Juice of one orange 1/2 teaspoon nutmeg 1 teaspoon cinnamon 3 tablespoons raw agave nectar Blend the chopped squash in a food processor and transfer into a bowl. Next blend the raisins and the orange juice in a food processor and add to the squash mixture. Add the rest of the ingredients to the bowl and mix thoroughly.

Use an ice-cream scoop and scoop the mixture onto a dehydrator tray. Flatten each cookie to a thickness of one inch. Set the dehydrator for 105 and leave in 1215 hours.

Makes 711 cookies.

Sesame Cookies.

A fabulous way to use all leftover sesame pulp after making sesame milk.

5 cups sesame seed pulp 2 cups raisins Juice of one orange 3 tablespoons raw agave nectar Poppy seeds to garnish Blend raisins and orange juice in food processor until mixture is finely pureed. Add to a bowl with the sesame seed pulp. Add agave nectar and mix thoroughly.

Spread the mixture onto non-sticking dehydrator sheets and cut into squares, using a spatula. Sprinkle with poppy seeds and set in the dehydrator at 105. Dehydrate 1215 hours or until dry.

Makes 1520 cookies.

Morning Cereal.

Soak 1 cup oat groats overnight.

Blend with 3/4 cup water.

Add 1/4 cup dates without pits (or use raisins) and blend.

Add 1 teaspoon of your favorite oil (optional).

Add Celtic sea salt to taste (optional).

Garnish with fresh fruits and berries before serving.

Serves 3.

Nut or Seed Milk.

cup any nuts or seeds, soaked overnight 2 cups pure water 23 dates 1/4 teaspoon Celtic sea salt (optional) Blend all ingredients thoroughly in a blender until smooth. Strain mixture through a nut milk bag or sprout bag. Pour into a jar.

Serves 4.

Other books by Victoria Boutenko.

Green for Life.

Raw Family: A True Story of Awakening.