Rachel Talley

Cream of Tomato Soup

2 stalks celery, chopped
4-6 roma tomatoes (or, we sometimes the approximate equivalent amount of other tomatoes)
1 small fresh onion
1-2 Tbs. extra virgin olive oil
1-2 Tbs. Braggs Liquid Aminos or Nama Shoyu
1 garlic clove
1 tsp Real Salt
pinch of cumin
pinch of paprika

Put all ingredients in a blender. Add 3½ cups water and blend well. Pour into bowls. Makes about 6 cups of soup. This can be eaten warm by putting in dehydrator for a couple of hours.

~Lynne Snyder

by Rachel Talley

Collard Greens Burritos

Take organic collard greens, and cut in half lengthwise, removing the tough center vein.
Place a scoop of each at the top of the collard leaf: Sour Cream, Refried Beans, Chopped Cilantro, Minced Onions, Chopped Tomatoes. (I like to add chopped Olives in there as well, but whatever you prefer. I've added finely sliced lettuce or sunflower sprouts, and diced red bell peppers in there as well.)
Roll up the leaf and place seam side down in a dish. Fill your dish with rows of burritos and squeeze lemon juice over them. Cover and marinate for at least 2 hours in the refrigerator. Serve chilled or warmed to room temperature.
Make a nice Raw Salsa and some Guacamole and serve on the side.

Sour Cream:
1 cup Almonds, soaked over night and drained
2 cups water
1 cup olive oil
2 tsp. sweetener of choice
11/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup lemon juice

Place all the ingredients in the blender and process until creamy. Keeps well in the fridge.

Refried Beans:
2 cups sunflower seeds, soaked two hours and drained
3/4 cup hot water
2/3 cup olive oil
2 Tb. Tamari
1 Tb. Onion Powder
1 tsp. Chili Powder ( I use a mild dried chili)
1 tsp. Garlic Powder
1 tsp. cumin powder
1 Tb. Nutritional yeast
1/4 tsp. cayenne powder
Celtic Salt to taste (opt.)

Place all the ingredients in the blender and process until smooth. Keeps well in the fridge.

by Rachel Talley

Sun Garden Burgers

3 tablespoons flax seeds, ground.
6 tablespoons water.
1 cup carrot pulp.
1 cup sunflower seeds, ground.
1/2 cup finely minced celery.
6 tablespoons finely minced onion.
2 tablespoons finely minced parsley.
2 tablespoons finely minced red pepper.
2 teaspoons liquid aminos or Nama Shoyu.

In a blender, combine the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out).

In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six 1/2 inch thick patties. Place immediately in the dehydrator and dehydrate the burgers for 4-8 hours, leave them in the sun until warm or place them in a warm oven for 10-15 minutes. Makes six patties.

These burgers are delicious served in a cabbage leaf bun. Fold a cabbage leaf over the burger with any condiments you like or cut a few squares of cabbage from the large leaves and place the burger in between them.

Note: to grind flax seeds, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or reserve it for another use.

~Cindy

by Rachel Talley

Roofe's Peanut Butter Cups

(all ingredients should be at room temperature or the Coconut Oil will set prematurely)

PEANUT BUTTER LAYER:
2 cup Coconut Oil, softened
1/2 cup raw Almond Butter
1/2 cup fresh pressed Peanut Butter or
1/2 cup roasted Almond Butter
1/2 cup raw Honey
1/4 teaspoon of Real Salt, optional

CHOCOLATE LAYER:
2 cups of any combination of sweetener
(Honey, Maple Syrup or Agave Nectar)
3/4 cup of raw powdered Cacao
3/4-1 cup Coconut Oil (more if you want it to set firm)
1/4 cup raw Carob Powder
1/4 teaspoon of Real Salt, optional

To make the Peanut Butter layer: Stir the Oil, Butters and Honey together in a medium size mixing bowl. Put one rounded teaspoon-size drop in a one-inch cupcake liner. Spread this mixture around to form a base. Freezer for one hour.

To make the Chocolate Layer: Put all of the Chocolate Layer ingredients into the blender and blend on high till smooth and creamy. Spread out a teaspoon of Chocolate on each Peanut Butter Cup base. Put this in the freezer for one hour. When this is set, add another layer of peanut butter and freeze.

To make “Drops”: make Peanut Butter mix and add ½ cup of Coconut and crushed Almonds. Spoon tablespoon-size “Drops” onto a plate and add a dollop of Chocolate to each Drop and freeze. Or you can pour the entire Peanut Butter Layer into a 9 X 9 glass dish and spread it out like a brownie mixture. Spread some Chocolate Layer over the top evenly. FREEZE! Enjoy!

by Rachel Talley

Kale Hemp Nut Salad

1 bunch of kales, finely chopped.
1 ripe tomato, diced - use cherry - yellow & red.
1/2 cup shelled hempseed.
Two tablespoons extra-virgin olive oil or hempseed oil (use brazil nut oil).
2 tablespoons fresh lemon juice.
3/4 teaspoon sea salt.
1/2 teaspoon chili powder.
Add diced jicama for great crunch.

Combine all the ingredients in a large bowl and toss gently. Let marinate for at least 30 minutes before serving.

This salad is so easy and tasty. Until this recipe, I never knew kale could be so delicious fresh and uncooked. If you want to make it easier to digest, lightly steam the kale before making the salad.

~Crystal Cheney

by Rachel Talley

Apple Pie

Crust:
11/2 lbs. dates, pitted (preferably deglet noir)
Process 1/2 lb of dates at a time in a food processor with S blade until they form a ball. Scrape sides of food processor if needed.
Press processed dates evenly into a 9-inch glass pie plate.
Refrigerate for at least two hours.

Filling:
6 fuji apples (or braeburn or red delicious), quartered
1/2 lb. dates, pitted
11/2 cup purified water
Cinnamon (optional)

Grate apples in food processor.

Blend dates with purified water until smooth.
Cover bottom of pie crust with a 1/4 inch layer of grated apple.
Spread a thin layer of blended date sauce over the apples.
Repeat two more times, adding 1/4 inch of apples and topping with date sauce, for a total of three layers.
Top pie with a sprinkling of cinnamon
Serves 8

~Elchanan

by Rachel Talley

Cacao Butter Balls

2/3 cup almond butter.
1-3/4 tablespoon carob (raw).
1/4 cup coconut oil.
1 tablespoon vanilla.
2 teaspoons honey.
1/2 cup coconut - unsweetened.
1/4 cup walnuts, almonds, or pecans.
Two teaspoons Agave nectar.
Dash of salt.

Mix all ingredients together, and roll in balls. Enjoy!

~Ande Coccimiglio

by Rachel Talley

Pumpkin Pie

Crust: 1cup almonds
1 cup pecans
1 cup raisins
1/2 cup shredded coconut

3 cups chopped pumpkin
1 1/2 cup fresh dates
1/2 cup or more agave nectar
2 tsp. pumpkin pie spice or more to taste
1 cup or more water to blend
Blend in blender until smooth.

Stir in: 1-2 cups "whipped cream"
Pour into crust and dehydrate until soft and set.

Whipped Cream:
2 cups soaked cashew
½ cup honey or agave nectar
1/2 cups of water
3 tsp. vanilla
Blend in blender until fluffy. Chill.

by Rachel Talley

Chocolate Mint Pudding

2 avocados
1/2 -1 cup cocoa powder
½-1 cup agave syrup
3 drops or more of peppermint oil

Blend all ingredients in food processor until smooth and creamy.

by Rachel Talley

Cranberry Salad

1 lb. of fresh or frozen raspberries
2 cups cranberries
2 oranges
2 celery stalks
1 cup agave syrup or more to preferred sweetness
1 cup chopped walnuts

Mix all ingredients except walnuts in food processor. Pour into bowl and mix in walnuts.

~Becky Johnson

by Rachel Talley

Stuffing Patty

1 cup sunflower seeds, ground
½ cup minced celery
½ cup minced onion
¼ cup minced red bell pepper
1 Tbsp. ground flax seeds
1 Tbsp. poultry seasoning or more to taste
Salt and pepper to taste

Put ground seeds in a bowl. Add the rest of the ingredients and mix. Form into patties and dehydrate until the outside is dry. You can also just put into a pan and dehydrate until desired consistency.

~Becky Johnson

by Rachel Talley

Pea Casserole with Sour Cream

2 cups fresh or frozen peas
1 1/2 cups cauliflower
1 cup chopped mushrooms
1 avocado
½ cup minced onions
½ cup minced celery
½ cup red bell peppers
optional: dill flakes
1 cup “sour cream”

Mix all ingredients in a bowel and serve.

Sour Cream: 1 cup cashews
½ cup water or more
1 Tbsp. lemon or lime juice
Blend in the blender until creamy.

~Becky Johnson

by Rachel Talley

Mushroom Pecan Gravy

2 cups pecans
2 cups water
½ onion or more
1 Tbsp. poultry seasoning
2 cups mushrooms

This makes a pretty large batch so you might need to half it. Blend all ingredients in the blender. Serve over Garlic Mashed Potates and Stuffing Patties. May warm to 102 degrees.
~Becky Johnson

by Rachel Talley