Raw whole food goodness! Serves 12. I recently made this recipe for my friend’s birthday. Everyone loved it! I never would’ve imagined that this combination of ingredients could become such a decadent dessert.

Warning! 100% of the original nutrients are present in the final product. Since none of the vitality has been destroyed with heat, you may experience feelings of health, happiness and enlightenment with each bite.

Cake:

• 5 cups ground walnuts
• 3 cups raisins
• 3 tbsp raw carob powder
• 1/2 tsp sea salt
• 1 cup dry, hulled buckwheat
• Mix well and form into a cake shape on a serving plate/platter

Icing:

• 1/2 cup water
• 1 cup raw tahini
• 4 tbsp raw carob powder
• 1 tps vanilla

Pour the water into the blender first, then add remaining ingredients and blend until smooth and creamy. Spread icing evenly over the cake or squeeze using a decorating bag if you want to be even more creative. Decorate with fruit, berries and or nuts (I used lots of raspberries on top). Chill.

• 1 cup fresh squeezed lemon juice
• 1 cup loosely packed parsley
• 1 cup tahini (sesame seed paste)
• 6 cups sprouted chick peas (garbanzo beans)
• 1 minced onion
• 2 Tbsp cumin
• 2 Tbsp nutritional yeast

Blend the first 3 ingredients in a blender or food processor until smooth. Add the remaining 4 ingredients and blend again until smooth and combined. Grind the sesame seeds in a spice or coffee grinder. Mix into the falafel batter. Form into balls or patties and place on a cookie sheet. Dehydrate at 100F for 10 hours. If your oven doesn’t go this low, keep the door slightly open. Flip once during drying time.
Sprouting chick peas: cover peas with water and soak for 24 hours. Rinse 2x per day until spouts are as long as the bean itself (approx 2 days). Create your falafels and enjoy all the tasty goodness!

This distinctively Italian salad is a popular summer favorite. It’s fast and impressive!

Serves 5 prep time: 10 min

• 1 cup cherry tomatoes, halved and seeded
• 1 medium green pepper, seeded
• 8oz provolone or mozzarella cheese
• ¼ cup black olives
• 1 med red onion
• 2-3 sprigs fresh basil leaves, torn
• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 3-4 grinds fresh pepper

Wisk dressing ingredients and toss with chopped veggies and cheese. Serve immediately or marinate 1-2 hours in refrigerator.

These delicious high protein, high fiber treats are great as a pre or post workout snack.

• 1 cup oatmeal
• 1 cup granola
• ¼ cup sesame seeds
• ¼ cup flax seeds
• ½ cup wheat germ
• ½ cup bran
• ½ cup protein powder, soy or whey
• ½ tsp. cinnamon
• ½ cup maple syrup
• ½ cup honey
• 1 cup peanut butter
• ½ cup pecans
• Optional: ¼ to ½ cup coconut, raisins, or dried fruit

Grease a 9 x 13 inch pan or 10 x 10. Mix dry ingredients. Mix peanut butter, honey and maple syrup in a saucepan and stir until very hot, but don’t boil! Pour and mix over dry ingredients. Press into pan. Let it sit for 24 hours in fridge. Cut into bars. Wrap individually or store in airtight container in the fridge or freezer.

To avoid excess cholesterol, use this spread as a replacement for butter when possible. Mixing it with chicken, tuna or salmon makes a great sandwich.

Ingredients:

• 1 tbsp ground brown rice
• 8 tbsp pure water
• 2 tbsp soya flour
• 3 tbsp wine, cider vinegar or
• lemon juice
• 8 tbsp sunflower oil or flax oil
• 2 tsp honey
• ½ tsp sea salt (optional)
• 1 tsp gluten free ready made
• mustard

Preparation:

• Place the ground rice in a small saucepan with the water and cook while you stir for about 4 minutes. The mixture should be smooth and thick. Leave it to cool.
• Press the soya flour with the back of the spoon to remove any lumps and place it in a blender with the rest of the ingredients and blend to a cream
• Store covered in the refrigerator for up to 1 week…use as required

This refreshing fruity drink can be sweetened further by increasing the maple syrup, which will also provide an increase in calcium. Bump up the volume of this drink by adding crushed ice.

• 1 large seedless orange, peeled and chopped
• 1 cup fruit juice (calcium fortified if possible)
• ½ cup strawberries (or other fruit)
• 4 ounces soft tofu
• 3 tbsp maple syrup
• 1 ½ tsp vanilla

In a blender, combine all ingredients. Blend on high for 30 seconds. Refrigerate until cold or add crushed ice and serve immediately. Makes 2 ½ cups.

This great receipe is from “Calci-Yum!” by D & R. Bronfman.

These chewy low fat bars are rich in protein, fibre, and flavor, and they are so easy to make! A great alternative to the highly processed, prepackaged energy/protein bars.

Here’s the magic formula:

• One whole package of medium firm tofu
• 2 cups oats
• 1 cup ground flax seeds
• 1 cup cocoa
• 1 cup fancy molasses or honey
• 1 cup water
• 1/2 cup sliced almonds

Mix all ingredients together in one bowl. The batter will look like mud! Form bars as you want them on a greased cookie sheet. Bake at 350F for approx. 20 minutes. Makes about 17 bars. Store bars in refrigerator. Enjoy!