LemonHead Recipe Box

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Just in time for the upcoming Holidays - but who wants to wait!

Honey Nut and Date Pie Crust (The rage at our December 2003 Holiday Potluck)

This crust was used by Phyllis Polito in her delicious Pumpkin Pie. The Pumpkin Pie portion of the recipes follows.

Created by Jackie Graff

Living Food Feasts from Shinui Retreat

Serving Size : 8

1 cup pecans, soaked for 12 hours, drained and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained and dehydrated for 12 hours
¼ cup raw honey
½ teaspoon salt
½ pound organic dates, seeds removed
1 teaspoon vanilla extract

1.Place all ingredients in a food processor and process until it begins to form a ball.
2.Remove small amounts of piecrust.
3.Press into a pie plate.
4.Continue until entire pie plate is covered. Wrap in plastic until ready to fill. Crust may be made ahead of time and refrigerated or frozen.
5.Crust may be used as is or dehydrated for a dryer crust. Some of the crust may be put aside to use as crumbles on top of the pie.

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Pumpkin Pie

Created by Jackie Graff

Living Food Feasts from Sprout Café

1 avocado, peeled and seeded
½ cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon Celtic sea Salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled
1 cup organic raisins
1 teaspoon psyllium
½ cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe above)

1. Place avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger,
salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again
4. Fold in raisins.
5. Pour into pie crust and top with ½ cup of pumpkin seeds.

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Blueberry or Cranberry Snow Cookies/Scones
- 4 apples
- 3 carrots
- 2 cups pitted dates (packed)
- 4 cups soaked almonds
- 1/2 cup Pure Joy Coconut Oil (softened but not completely melted)
- 3 cups raisins
- 4 cups shredded coconut
- 3 cups soaked walnuts or pecans (dehydrate them ahead of time for best results)
- 2 cups blueberries or cranberries (frozen work well)
- 2 cups golden flax seeds ground into meal
- 1 tsp. Celtic sea salt
- 3/4 tsp. stevia powder (optional, found in supplement section)
- 2 cups dried apples chopped fine in a food processor
Place the apples, carrots, almonds, and dates in a food processor or run through a Champion juicer alternating the wet items with the nuts and dates (very important). Mix all the ingredients together in a bowl. Shape into 2 oz. round cookies or 4 oz. scones using a 1/4 or 1/2 measuring cup. Dehydrate at 105 degrees until desired consistency (approximately 8 hours). Refrigerated if you are keeping them more than 4 days. Makes 60 cookies or 30 scones Enjoy Snow Cookies/Scones with Coconut Honey Butter (the next recipe)

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Coconut Honey Butter

1/2 cup Pure Joy Coconut Oil (butter)
2 Tbs. honey
1/8 tsp. Celtic salt
A very small dash of turmeric for color
Mix by hand in a small bowl with a firm spatula or fork. Store at room temp in a glass jar.

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Monkey Madness with Mojo

Ultimate pre or post work out drink. I use this list during the winter
/ spring time.

2 bananas, 1 scoop of frozen berries, 1 scoop of Maca, 1 scoop of hemp seeds or other seeds, 1 scoop of spirulina, 1 tiny scoop of bee pollen, 1 scoop of Super Green Power mix, 2 scoops of Red Star Nutritional powder, 2 dates with pits removed, and 4 ice cubes in a base of FRESH pure Apple Juice - about 12 oz. + 4 oz of pure water. Blend for 60 seconds.

This power drink will send you through your day with such energy and bounty - you will not know what you did before you had this EVERY morning. The list to get at the health food store is extensive and will be about $100 - for a month supply - and worth every cent.

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Raw Falafel
From Raw Power By Stephen Arlin, pg 136

1 1/2 cups - Walnuts
1 1/2 cups - Macadamia Nuts
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons Raw Sesame Tahini

1/4 cup fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon Sea Salt
Soak nuts for 15 minutes, then drain. Mix all ingredients with a wooden spoon in a large mixing bowl. Then put all ingredients through a Champion Juicer with the blank plate, or a green power or green star with the tension knob removed. Add up to ½ cup water, if necessary. After processing, mix all ingredients thoroughly with clean hands. With the Falafel mixture, mixture, make a small ball (ping pong sized), then flatten the ball to make a patty. Put the patty on a mesh dehydrator tray. Continue until all the mixture is used up . Dehydrate for 8-10 hours at 95 degrees Fahrenheit. Makes 35 - 40 patties. Enjoy!

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Jicamashed Potatoes
Ingredients:
4 cups jicama, chopped
1 avocado, chopped
2 cloves garlic, chopped
1 teaspoon Celtic salt
Directions:
Blend in food processor and top with Mushroom Gravy.

Holy Frijoles
(Refried Beans)
2 cups sprouted rye from
Rujuvelac pulp
1 apple
1 Red chili
2 teaspoons Mexican seasoning
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon Celtic salt

Whipped Sweet Potatoes

from Chef Chad Sarno
Serves 4


1 ½ c sweet potatoes peeled and chopped
1 ½ c cauliflower chopped
1 c pine nuts
¼ c leek chopped
2 T onion powder
3 T flax oil
¼ c filtered water
½ T Celtic salt
2 T dried parsley

In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.

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Cranberry Sauce


Wash one pound of cranberries very well,
place in food processor or blender along with one or two peeled,
seeded oranges and about 4 soaked dates. Add a teaspoon of orange
zest too if you want (grate off some of the orange not the white
before skinning and cutting up.) Blend until berries are very well
broken up. Taste for sweetness and add more orange and dates if
needed. Toss in some chopped walnut or pecan at the end if you want.

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'The Best' Applesauce Pie
This pie rivals the most infamous cooked apple pie. Unofficial
random tests have proven that the traditional omnivore's palate can
not even detect that this is a raw pie. Rich and sweet and aromatic
with cinnamon, this is another recipe to offer your skeptical
friends. They will never know what hit them.

If you like a tart pie with firm apples, the best choice is Granny
Smith apples. For a sweeter pie with softer apples, Fuji, Jonathan
gold or Macintosh all work well. I usually use 2 or 3 types of
apples for this pie, to keep the flavor uniform each time I make
it. I have an almond crust here, but walnuts or pecans work as
well. This pie will serve at least twice as many people as a cooked
pie the same size as it is very dense. For portion control, it
would probably be best if you sliced and served it yourself. Keep
the slices thin, no more than 1 inch thick at the wide end.

If you don't have a heavy duty juicer, the filling can be made in a
strong blender such as the Vita Mix or the K-tec HP3.

Basic Almond Date Crust
This crust is a variation on a theme as its ingredients can be
increased or decreased according to needs, also sunflower seeds can
be added to it, or raisins in place of some or all of the dates. As
long as you have a crust that will hold together as a knife slices
through it and doesn't become soggy from the filling it holds-you
have succeeded.

1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates (see note)
1 tablespoon water
1/2 teaspoon vanilla (optional)
Dash of cinnamon (optional)

Soak almonds 8-12 hours After soaking, put nuts briefly (30
minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In a food processor, process nuts until
evenly ground. Add dates and process until finely ground. Add
water, vanilla, and cinnamon while processing. The crust must
appear slightly damp and be holding together, a small amount of
additional water may be necessary to achieve this effect.
Immediately press into pie plate. (At this point you could
dehydrate if for awhile but this step is not necessary.)

Note: Date pieces can be found at some health food stores, they are
less expensive than whole dates. If you are unable to find them,
measure 1 1/2 cups of roughly chopped dates.

Filling
10-12 apples (peeled, and cored), cut in chunks
2 cups dates, pitted (medjool are the best)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons psyllium husk powder

Put apples, dates and raisins through a Champion or a Green Life
juicer, using a blank screen. This should yield at least 6 cups of
applesauce mixture, if it doesn't, add more apples and put through
the juicer again. For smoothest results, then place the mixture in
a food processor and process until very smooth. Add cinnamon,
process until mixed in. Gradually sprinkle in psyllium, process
until mixed in thoroughly. Immediately pour into pie shell. Cover
and refrigerate.

If you do not own a heavy duty juicer, you can get similar results
with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

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Sweet Potato Pie (Yam pie)

If you are wondering what recipe to prepare for friends that have
not yet been introduced to raw food, wonder no more! This delicious
pie is difficult to distinguish from its cooked (dead) cousin. This
pie freezes very well also. Let it thaw in the refrigerator.

Yams are preferable for this pie because they are a bit sweeter
than sweet potatoes. Try to find Garnet or Jewel yams at your
organic market, they are a deep orange color and make up an
excellent pie. This is a plan ahead recipe that calls for soaking
the almonds for the crust.

Crust
Prepare the same crust as for apple pie, above
Filling

6 small yams (peeled), cut up
3/4 cup dates (soak whole dates for 20 minutes, pit and coarsely
chop)
1/4 cup raisins (soak for 20 minutes, reserve soak water)
1/2 cup pine nuts (soak for 5-10 minutes, rinse)
1/8 teaspoon Chinese 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon garam masala or cloves or additional 5 spice powder
1/2 teaspoon vanilla
2 tablespoons psyllium husk powder

Using a blank screen, put yams through a Champion or Green Life
juicer, alternating with dates, raisins and pine nuts. It should
amount to at least 4 cups, if not, add more yams and put it all
through the juicer again. Place the mixture in a food processor.
Process thoroughly. Add Chinese 5 spice powder, garam masala and
vanilla. Be patient with processing, the smoother the better. After
5-6 minutes if the mixture is not very smooth add a small amount of
raisin soak water, so it will process to a smooth puree. Gradually
add psyllium, while the processor is running. Pour into crust
immediately. Keep refrigerated. Delicious served with a dollop of
one of the nut fluffs.

Note; if you do not have a heavy-duty juicer you can achieve
similar results using a heavy-duty blender.

Note: do not add extra liquid unless you have to, it is important
that the pie hold together, so it can't be too wet.

Alternative: For more intense flavor, soak fruit in the juice of 1
orange. Add 1 teaspoon orange zest to yam mixture. Increase spices
to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, 1/8
teaspoon garam masala (same), pinch of clove, 1 teaspoon vanilla,
pinch of sea salt.

Fluff Topping
Cashews have a natural sweetness, which in combination with dates
is delectable. Soaked cashews grind up into a very smooth fluffy
mixture. It is a delightful taste to use in place of whipped cream
or yogurt, and most agree that it truly tastes better. Cashew fluff
is also used as a base for several other recipes. Most cashews are
not raw.

If using almonds, they don't quite give up their mealy texture, no
matter how much you blend, but they make a tasty topping and are
the most nutritious nut.

For best results, peel the almonds. This is more trouble and not
necessarily recommended for most recipes calling for almonds, but
it does make a difference in the fluff recipe. How to peel almonds:
Soak 10-12 hours. Rinse. Pour very hot water over them (the
equivalent of hot tap water), allow almonds to soak in the hot
water for up to one minute, rinse with cool water. The skins should
slip off. Another alternative is to use almonds that have soaked
for several days in the refrigerator, with daily water changes. The
skins can be peeled off without the use of hot water after a few
days.

1 cup of cashews, almonds or filberts soaked 10-12 hours, drained
and rinsed.
4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reserve
soak water.
1/2 teaspoon vanilla (optional)

Place nuts in blender. Grind, gradually adding date water until it
is of 'whipped cream' consistency. Add dates one at a time. Blend
until smooth and creamy. Refrigerate. Keeps well for up to a week.
Yields 2 cups.

Notes:

Medjool dates are the best, but Khadrawi or Honey dates work well
also.
Adding vanilla to the fluff gives it even more of a 'whipped cream'
flavor.
If you are unable to soak the nuts and dates 8-12 hours, soak them
for at least 4 hours to achieve best results.