recipes

Gazpacho

Blend the following ingredients in a blender until smooth:

½ cup water ¼ cup extra virgin olive oil

5 large ripe tomatoes 2 cloves garlic

1 Tbsp. raw honey or agave ¼ cup fresh lemon juice

1 cup fresh basil 1 tsp. Celtic sea salt

Now you have the gazpacho liquid.

Cut the following vegetables into ¼ inch cubes:

1 large avocado 1 medium bell pepper

4-5 stalks celery 1 small onion

(or any other vegetables you would like to use)

Mix all ingredients in a bowl and sprinkle with chopped parsley. Serves 4-5.

Fruit Crisp

Crumble Topping:

2 cups raw walnuts or pecans, unsoaked

½ cup unsweetened dried coconut

½ tsp cinnamon ¼ tsp Celtic sea salt

½ cup raisins 1 cup pitted dates

Put all ingredients in food processor and blend till crumbly.

Fruit Filling:

4 cups fresh or frozen fruit (thaw and drain, if frozen).

¾ cup pitted dates, soaked

1 tbsp. fresh lemon juice

Place 1 ½ cups of the fruit along with the dates and lemon juice in a food processor and process until smooth. Remove from the processor and mix with the remaining fruit.

To assemble the crisp, press half of the crumble topping into an 8-inch square glass baking dish. Spread the fruit filling on top using a rubber spatula. Top with the remaining crumble topping and chill. Serve at room temperature or warm in a dehydrator.