Vision Forum: The Reformation of Food and the Family Conference

•Recipes from Mamma Carmen’s Raw Food Class•

(We have no additional information available concerning these recipes. They were copied directly from the recipe sheets handed out at the Raw Food Class. If you have questions or need further instructions, we suggest searching the Internet for help with these recipes.)

Crunchy Kale Chips

1 bunch of kale

3 T. extra virgin olive oil

1 T. raw apple cider vinegar

1/2 t. unrefined salt

Cut kale into 2 inch pieces. Massage olive oil & vinegar & kale pieces in a large bowl.

Season with salt.

Place on Dehydrator racks; set to 105°. Dehydrate for 12 hours

Onion Flat Bread

Blend in Vita Mix Blender:

2 cups water (or more to make smooth)

6 T. Nama Shoyu

2 1/2 cups sunflower seeds (soak nuts in water & celtic salt)

2 cups flax seeds, ground

2 cloves garlic

Add to:

3 large onions, sliced thinly.

Mix the mixture and onions well. Spread mixture thickly over Teflex sheets.

Set in dehydrator at 105° for 24 hours. Turn the bread over and dehydrate for another 24 hours.

Ideas for a Fresh Salad Array of Colorful Delights

-Different varieties of dark & red greens

-A scattering of fresh herbs – cliantro, basil

-Multi-colored tomatoes, different sizes

-Bell peppers – red, yellow, orange

-Cucumbers

-A decoration of fresh corn on the cob

Fiesta Walnut Fare

1 large red bell pepper chopped coarsly

2 cups minced purple onion

2 carrots, peeled & grated

3/4 cup of broccoli, chopped fine

4-8 T. water

8 T. lemon juice

4 cups walnuts soaked

1 1/2 t. salt

1 1/2 t derived dill weed

1 T. ground flaxseed

Put the vegetable ingredients in a bowl.

In the food processor add water, lemon juice, walnuts, dill weed & salt. Mix.

Pour walnut mixture onto vegetable mixture.

Mix in flaxseed.

Nutty Taco Filling

1 cup walnuts

1 T. extra virgin olive oil

1 T. ground cumin

2. . ground coriander

1 t. Nama Shoyu

1/4 t. unrefined salt (or add to taste)

Place walnuts in food processor and process into small pieces.

Add remaining ingredients: pulse to mix well.

Verde Dressing

Blend in Vita Mix Blender:

1/2 cup olive oil

1 T. vinegar

3 T. fresh lemon juice

1 cup loosely packed parsley

1/2 cup basil

1 clove garlic

1 T. capers

1 small dill pickle

1 chopped celery

1 t. salt

Curry in a Hurry Dressing

1 cup olive oil

1/4 cup raw apple cider vinegar

1 t. mineral salt

1 t. curry powder

1/4 t. tumeric

1 t. fresh pressed garlic

Blend in Vita Mix Blender and there you have it!

Lime Icebox Pie

Crust in Food Processor:

2 cups almonds

2. T. coconut flour

1 cup rasins, soaked

Dash of salt

Filling in Food Processor:

4 avocados

3 limes, juiced

5 T. honey

1 T. coconut oil

1/4 t. Stevia

Dash of salt

Blend in Food Processor until smooth and creamy. Pour over crust.

Put in Freezer.

Candy Almond Balls

1 cup cashews, chopped

1 cup pumpkin seeds, chopped

1 cup sesame seeds

1 cup coconut flakes unsweetened

1 cup raw honey

1 cup roasted or raw almond butter

Pinch of salt

Place all ingredients in a large mixing bowl with all ingredients. Mix until blended well.

Roll into balls. Refrigerate.

Makes 50 balls!

Cream Dream Strawberry Pie

Pie crust:

Chop in Food Processor equal amounts of macadamia nuts, dried coconut, dates (soaked in water to soften), and water from the dates.

Pie filling:

3/4 cup lemon juice = 8 lemons

3/4 cup coconut oil

3/4 cup honey

1/2 cup water

2 T. vanilla extract

3 cups cashews, soaked

1-2 cups stawberries

Blend in Vita Mix unti verry smooth & creamy. Pour into pie shell; freeze well, then refrigerate several hours before serving.

NOTE: ™ = Trademark. All trademarks are property of their respective owners. Results may vary. All recipes are valid for non-commercial useotherwise written permission must be obtained from the The Jim Bob & Michelle Duggar Family. © Copyright 2011