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Peppermint Balls
Shaye and Lee

Ingredients:

2 Tab unrefined coconut butter
1 Tab honey
1 Tab unhulled tahini
1 Tab carob powder
3-4 drops of peppermint oil
Desiccated coconut
Pinch of salt

Combine the coconut butter (it’s easy if you melt it a bit over some hot water), honey, tahini, carob powder, salt and peppermint oil really well. Mix in desiccated coconut until the mixture is firm enough to roll into balls, it can still be quite moist as it sets firm in the fridge. We also like to eat them soggy… it reminds me of the old ‘drinking hot chocolate through a tim-tam’ feeling. Roll the balls in a bit of coconut and leave in the fridge for an hour or so… rawsome.

Power Smoothie (Great start to the morning)
Sophie

Put in blender and blend until creamy

3 bananas
1/2 to one pack of frozen berries
100-150g packet of fresh baby spinach or any other leafy greens
2 tablespoons of carob powder
1 tablespoon of chai seeds

Raw Blueberry Pie
Sophie

Crust
2 cups of raw organic almonds
1 cup of organice raisons (Soaked for at least 10 minutes)
Pinch of Celtic Salt

Method
Grind almonds in coffee grinder till fine
Blend raisons and almonds in blender till well mixed.
Press into pie dish and then put in freezer for at least 15 minutes.

Filling
1 box of frozen blueberries
1/4 cup freshly squeezed lemon juice
1 cup of soaked raisons

Method
Blend up lemon juice and raisons in blender
Add a bit of cinnomon, nutmeg and vanilla essence to taste.
Take out crust from freezer
Pour in frozen blueberries into crust
Pour raison and lemon mixture on top.
Decorate with fruit.
Place in fridge or leave a few minutes before serving.

Chili and Corn Bread
http://thesunnyrawkitchen.blogspot.com

Warm Me Up Chili

Serves 6

4 portobello mushrooms, cubed
1/4 cup leek, minced

Toss mushies and leek in a little oil, tamari and lemon or lime juice to soften up. Set aside while assembling the rest.

1 medium carrot, finely chopped
2 celery stalks, finely chopped
1/3 cup red bell pepper, chopped
1/2 cup purple bell pepper (you could sub with any other pepper)

Place chopped veggies in a large bowl and set aside.

1 3/4 cups tomatoes
1 cup carrot
1 cup corn
1/2 cup sundried tomatoes, soaked for a few hours
1 1/2 tbs chili powder
2 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper
1 garlic clove
Optional - jalapeno pepper, to taste

Blend all ingredients until smooth. Taste and adjust seasonings. If desired, add jalapeno pepper, depending on how hot you like it.

Carmella's Note: As my taste buds can't handle very spicy food, I found that it was plenty hot enough with the dried spices.

Assembly
Pour sauce over chopped veggies. Add strained mushrooms and leek. Mix well.

Place bowl, covered, in the dehydrator at 110F for 4 hours. Then take cover off and leave for another hour.

We served this with Mosaica's Corn Bread. Yummo!

Corn Bread

1 1/2 cups corn (frozen)
1 small red bell pepper
1 small yellow bell pepper
1 tsp celtic sea salt
1 tsp dried oregano
1/2 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 cup sesame seeds
1/4 cup sunflower seeds

Blend all ingredients in the food processor and spread it on a Teflex sheet. Dehydrate for 3 hours, flip onto mesh and dehydrate for 3 or more hours, depending how crispy you want your bread.

Carmella's Notes:
~ We doubled the recipe as it doesn't quite fill up one Excalibur tray.