Yield: 4 servings


2 cups carrots, grated very finely

4 lemon halves, after juicing

1 tablespoon lemon juice

1 teaspoon lemon zest

1 1/2 teaspoons walnut oil

1 1/2 teaspoons maple syrup

In a small mixing bowl, toss the carrots, lemon juice and zest, oil and maple syrup. Fill the lemon halves with the carrot mixture and serve. Optional: Garnish with a light sprinkling of fresh currants.




Food processor

Apple Mixture:

4 apples, sliced thin

1/2 lemon, juiced

1 tablespoon coconut sugar

Dry Toppings:

1/8 cup almonds

1/8 cup rolled oats

1 tablespoons sunflower seeds

2 teaspoons cinnamon

Wet Crumble:

1/2 cup raw almonds, soaked 10 minutes

1/2 cup rolled oats, soaked 2 hours

1/4 cup sunflower seeds

1/4 cup raisins, more if you like it really sweet

1 tablespoon cinnamon

1/2 tablespoon vanilla powder

1/2 tablespoon nutmeg

Slice the apples really thin and place in a big bowl. Squeeze lemon juice over the top, sprinkle on coconut sugar, mix together and set aside.

In a food processor, combine the dry topping ingredients and process until crumbly. Set aside. In a food processor, combine the wet crumble ingredients. Process until crumbly and set aside.

Layer the apples and wet crumble in an 8×8 square pan. Top off with the dry crumble and enjoy!



Yield: 4 to 6 servings


Food processor


Cauliflower Mash:

3 cups cauliflower, cut into small pieces

1 cup macadamia, pine nuts or cashews, soaked

1/4 cup lemon juice

1/4 cup water

3/4 tablespoon kelp flakes or granules

1/4 tablespoon unrefined salt

1/2 tablespoon garlic


1 cup sweet white miso

1 cup onion, chopped

2 tablespoons garlic, minced

1/2 cup orange, juiced

1/2 cup carrot, juiced

1 cup raw nut almond butter

4 tablespoons Nama Shoyu or tamari

1 tablespoon apple cider vinegar

Put cauliflower mash ingredients into a food processor with the S blade. Process until the mixture looks like and fluffy like mashed potatoes.

Blend gravy ingredients until creamy, adding water as needed.



Yield: 2 servings




1/4 to 1/2 cup raisins

3 apples

2-4 calimyrna figs

1/2 cup coconut water or fruit juice

To taste cinnamon

Put the raisins in the blender with about 1/2 cup of coconut water and blend to a sauce-like consistency. Add the apples and figs and blend to desired consistency.

Variation: Use dates instead of raisins and figs for caramel applesauce.

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