The Complete Book of Raw Food (92 page)

I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
food dehydrator
S
ERVES
4

¼ cup chia seeds

2 ¼ cup water

2 oz Xoçai™ Activ™ Chocolate

3 each Xoçai™ finely grated nuggets

Add Chia seeds to water and mix with wire whisk. Wait 10 min and whisk again.

Add Xoçai™ Activ™ chocolate and mix well.

Let mixture stand for 30 minutes.

Using the plastic sheet in your food dehydrator, spread the mixture over the sheet. Sprinkle the grated Xoçai™ nuggets on the top and dehydrate for 24 hours.

Fruity-Mint Patties

B
Y
J
ULIE
R
ODWELL

A
DVANCED PREP
:
6 to 8 hours for dehydrating + 6 to 8 hours for refrigerating and mixing
I
MMEDIATE PREP
:
40 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Dehydrator (optional)

½ to ⅔ cup thin honey

2 small lemons, juiced

1 cup dates, chopped, pitted and well-packed

1 cup raisins

1 cup dried apricots, chopped and well-packed

1 ½ cups walnuts, coarsely chopped

1 teaspoon mint essence

2 teaspoons cinnamon 1 teaspoon sea salt

2 to 6 tablespoons psyllium powder

½ to ¾ cup coconut flakes, unsweetened

Mix together the honey, lemon juice, dates, raisins, dried apricots, walnuts, mint essence, cinnamon, and sea salt. Cover and let sit overnight in the fridge.

Next day, add enough psyllium to create a firm dough. Roll heaping teaspoonfuls of the dough by hand into patties, dusting with coconut flakes. Dehydrate for 6 to 8 hours at 105° (optional). Will keep for weeks in the fridge!

Contributor’s note:
These are a pleasant surprise to the palate because of the mint. The mixture is soaked overnight so that the dried fruits soften and expand.

Gooey Mint Cookies

B
Y
D
AVE
K
LEIN

A
DVANCED PREP
:
8 to 12 hours for soaking
I
MMEDIATE PREP
:
20 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Champion juicer

2 cups dried Black Mission figs (soak in water if they are not pliable)

1 cup soaked almonds

several fresh mint leaves, shredded

Process or run the figs, almonds, and mint through a Champion juicer using the blank plate. Mix together. Form the mixture into cookies or balls. Enjoy!

Haystacks

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
10 min for warming coconut oil
I
MMEDIATE PREP
:
30 min

Y
IELDS
20 pieces
S
PECIAL
E
QUIPMENT
Blender

¾ cup coconut oil

½ cup Rapadura®, Sucanat® (whole dehydrated cane juice) or honey

½ cup carob powder or organic cocoa powder

⅛ vanilla bean or 1 teaspoon vanilla extract

3 cups shredded coconut (more or less as needed)

Place the coconut oil in a bowl of hot water, or put it in your dehydrator for 10 minutes to liquefy it.

If using Rapadura or Sucanat, mix in a blender until it becomes powder.

Add the coconut oil, carob or cocoa powder, and vanilla. If using a vanilla
bean, cut the bean open and use the black pulp inside. Blend on high until the batter emulsifies.

Mix the batter in with the shredded coconut in a mixing bowl.

Form into haystack shapes on a tray lined with wax paper. Let set in the refrigerator or freezer before serving. The haystacks will be soft at temperatures over 60°F, but they’ll last 6 to 12 months in the refrigerator or freezer.

Meltaway Peppermint Patties

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
10 min for freezing
I
MMEDIATE PREP
:
50 min

Y
IELDS
3 to 4 cups
S
PECIAL
E
QUIPMENT
Blender

For the mint layer:

3 cups dry, raw shredded coconut

⅓ cup honey or maple syrup

½ teaspoon mint extract or 3 drops peppermint essential oil

For the chocolate or carob layer:

3 cups dry, raw shredded coconut

⅓ cup honey or maple syrup

⅛ cup organic cocoa powder or raw carob powder

½ teaspoon vanilla extract

dash cayenne pepper

⅛ teaspoon Celtic sea salt