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.
4 apples, sliced thin
1/2 lemon, juiced
1 tablespoon coconut sugar
1/8 cup almonds
1/8 cup rolled oats
1 tablespoons sunflower seeds
2 teaspoons cinnamon
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!
CAULIFLOWER MASH AND GRAVY
Yield: 4 to 6 servings
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
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.