GREAT FOR THE HOLIDAYS OR ANYTIME
UNCOOKED (RAW) APPLE PIE: (I haven't met anyone who didn't love this)
from Kim Wilson's Everyday Wholesome Eating... in the Raw

Date Nut "Dough"

1 cup of Raw Pecans and 1 cup Raw Walnuts
Soak overnight in distilled water, pour off water and rinse and drain
1 cup dates, pitted
1/4-1/2 cup raw honey (to taste)
1/4-1/2 teaspoon sea salt (to taste)
(it's nice that you can taste these recipes as they are all raw)

Grind pecans , walnuts and dates in Food Processor until well- chopped and blended. Add honey and continue to process until mixture forms a ball. Do not over-process

Filling

4 Granny Smith apples 1/tsp. sea salt
2 sweet apples 1 tsp psyllium powder
1/4 c raw honey 4 dates, pitted
2 tsp cinnamon 1 cup organic raisins

PREP: Press above "Dough" into pie plate for crust. Reserve a small amount to sprinkle on top of finished pie.

Peel apples. Coarse chop 1 Granny and 1 sweet apple in processor. Put in bowl
In processor, puree 3 Granny apples and 1 sweet apple with honey, cinammon, sea salt, dates and psyllium powder into an applesause consistency. Allow to sit a few minutes then reprocess to get the psyllium lumps out. pour into bowl with chopped apples. Mix in raisins. (Ideally, allow a 1/2 hour before adding to crust to allow the raisins to absorb any excess moisture). Pour into "crust" smooth top and sprinkle with reserved crust topping. Refrigerate until ready to serve.

LIVING FRUIT SALAD & DRESSING

I eat fresh fruit for lunch usually, always raw, not canned. I don't know about you, but I like a"creamy" dressing for my fruit salad,
so here is one I made in the blender as I was cutting up a variety of several fruits.

part of banana
part of pineapple chunks
1/2 avocado
3/4 c or more milk from young coconut
part of small apple with core removed (and skin too if not organic)
any other fruit you like
5-10 almonds, soaked overnight
Put all in blender with juice from 1/4-1/2 lemon
cinnamon to taste if desired
Add distilled water if needed
Blend till smooth and thick

Pour this over banana, apple, pineapple pieces on lettuce and celery.
(lettuce and celery are the two vegetables that you can eat with fruit-see Food Combining for Digestion)

LIVING (RAW) COOKIES
(need food processor and dehydrator)

Process in food processor:

1 cup raw almonds, soaked overnight

1 Banana

2 Apples

Grind to powder in coffee grinder: ½ cup flaxseeds or flax meal

Mix all this with

½ cup unprocessed oats or grind oat groats

½ cup coconut

For a chocolate taste, add about 1-2 T Carob powder

Form into flat cookies as thin and big as you like, dry overnight @ under 105 degrees temperature in Dehydrator. They stick together

well and you can eat them while still moist or dry them to crispy.

LIVING "SPAGHETTI"

In a bowl, combine:
2 large Zucchinis (which have been peeled and then grated
by hand, in food processor or with spiralizer)
If desired, include:
1/2 cup raw Mushrooms (chopped - your favorite variety)
6 Italian Olives (organic and marinated raw)

UNPROCESSED FRESH "MARINA" SAUCE
In a blender, add:
2 cloves Garlic
2 Tomatoes (vine ripened)
1/2 cup Sun Dried Tomatoes
2 tablespoons Extra Virgin Olive Oil
1/4 cup fresh Basil (or 1 teaspoon dried)
1/4 cup fresh Oregano (or 1 teaspoon dried)
1 teaspoon Celtic Sea Salt

Blend sauce ingredients well and pour over zucchini,
mushrooms and olives. ENJOY!


OR you can serve the fresh marinara sauce just barely warmed up over cooked whole-grain pasta. Not totally raw, but have a large salad first and you are transitioning well.


LIVING (RAW) SOUPS

Soups that are raw, and yet, if heated only till warm, will remain a LIVING food, that can be enjoyed on a cold day.

This is one of my favorites:

RAW TOMATO SOUP

2 cloves of Garlic (pressed or chopped fine)
1 Onion (cut in chunks)
3 stalks of Celery (cut in chunks)
1 Carrot (cut in chunks)
4 Tomatoes (cut in large pieces)
1 teaspoon Basil (dried - use fresh if still available)
3 cups Distilled Water
1 small Zucchini (cut in chunks)
Celtic Sea Salt (to taste)

SHARON'S RAW CELERY SOUP

 3 cups Raw Celery cut in 1" chunks (organic if possible)
2 cups Distilled Water
1 or 2 Medjool Dates (pitted)
1 Clove Garlic (or to taste)

Place all ingredients in a Vita-Mix (blender) and Viola! A
wonderful soup that is raw . . . and yummy!" ENJOY! 

AURA, from Oregon, shares her RAW SOUP that she likes to warm up.

This is how she does it:

“I cut up all the veggies, but instead of cooking them, I place them raw and fresh in a bowl. Then I use a vegetable broth, already prepared and ready to be purchased, as found in the Health Food Store. I heat the broth just to the boiling point - shut off the heat - and then pour it over the raw veggies, seeds, and nuts in the bowl. And viola! I have a warm bowl of soup along with delicious crunchy veggies that warm my tummy perfectly.”

LIVING (RAW) COOKIES
(need food processor and dehydrator)

Process in food processor:

1 cup raw almonds, soaked overnight

1 Banana

2 Apples

Grind to powder in coffee grinder: ½ cup flaxseeds or flax meal

Mix all this with

½ cup unprocessed oats or grind oat groats

½ cup coconut

For a chocolate taste, add about 1-2 T Carob powder

Form into flat cookies as thin and big as you like, dry overnight @ under 105 degrees temperature in Dehydrator. They stick together

well and you can eat them while still moist or dry them to crispy.

Carrot Raisin Cookies,

Courtesy of Gerald P. (Chet Day’s letter 12/31/04)

4 oz prunes
3 Tbs water
3/4 cup honey
1 1/2 cup shredded carrots
2/3 cup raisins
2 1/2 cup whole wheat flour
2 cup oats
2 tsp baking soda
1 tsp cinnamon
Pecan halves
Puree prunes with the water in a food processor until smooth. Place in a mixing bowl. Stir in honey, carrots, and raisins. Add remaining ingredients except pecan halves. Mix well. Drop spoonfuls of dough on a greased cookie sheet. Flatten slightly. Press a pecan half in the center of each cookie. Bake at 275 degrees for 15 minutes or until set and just starting to brown. Remove to cooling racks.
Makes 3 dozen

Healthy Cookie Recipe

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I found this recipe in "The Simpler Life Cookbook" from Arrowhead Mills, by Frank Ford
Healthy Cookie Recipe Courtesy of Crystal K.

Apricot Squares

1 1/2 cups chopped dried apricots
2 cup water
1/4 cup raw honey
1 1/2 cups oat flakes
1 1/2 cups whole wheat flour
1/2 cup chopped walnuts
1/2 cup unrefined or cold pressed oil
1/2 cup raw honey

Mix first three ingredients in sauce pan. Bring to boil and then simmer uncovered on low heat for 10 min.

Mix rest of ingredients and press half of mix into bottom of 8 x 8 pan. Spread Apricot mix on top and sprinkle the rest of the oat mix on top. Bake 20 - 30 min at 350* until lightly browned. Cool and cut into 16 squares.

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The Holidays are coming soon and we all need new ideas... but you will find these are good at any time of the year. The following recipe was sent in by Anne B., Shelby, N.C.

BAKED APPLE

4 Crisp Red Apples
2 tablespoons fresh Lemon Juice
2 cups distilled Water

Filling:
1/2 cup Organic Honey or Maple Syrup
1/2 cup raisins
1/2 cup coarsely chopped Walnuts
1 teaspoon Cinnamon

Preheat oven to 350 degrees. Core apples with a melon baller, leaving the bottom of apple in place to hold in the filling. Combine lemon juice and water in baking dish. Mix filling ingredients together and fill cavity of each apple. Set apples in baking dish with the lemon water in the bottom of the dish. Bake uncovered for about 50-60 minutes, or until tender. Drizzle juice from bottom of pan over apples and serve hot. ENJOY!

Look above for Deliciously UNCOOKED, LIVE APPLE PIE