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Recipes

Here are just a few of Elaina Love's incredible recipes. Many more of her tantalizing creations can be found in Elaina's Pure Joy Kitchen recipe book. Ideal for anyone interested in preparing healthy, raw food meals, regardless of experience. Elaina's Pure Joy Kitchen presents wide variety of easy to follow, raw, vegan crowd-pleasing recipes that will impress both you and your guests!
  • Almond Milk
  • Key Lime Pie
  • "Corn" Tamale Wraps or Shells or Bread
  • Coconut Fruit Tart
  • Go! Go! Green Juice
  • Holiday Sweet Potato Pie (Sugar Free)
  • Zucchini Hummus
  • Choco Maca Milkshake
  • Chocolate Chip Cookies
  • Ginger Spice Cake
  • Pesto Pasta over Zucchini or Kelp Noodles
  • Spoon Full of Green
  • Raw, Vegan Waldorf Salad with Pine Nut Mayo
  • Pepper-Olive Pizza with Raw Almond Crust
  • Ginger Pecan Cookies
  • Vanilla Coconut Ice Cream
  • Fresh Apple-Cinnamon Granola
  • Marinated Collard Leaf Wraps
  • Pear-Parsley Smoothie
  • Cool Cucumber-Spinach Soup
  • Fruit Sorbet
  • Pumpkin-Chocolate Cheesecake Sugar Free
  • Sugar Free Energy Bars for Gouls and Goblins
  • Spicy Thai Collard Wraps
  • Chocolate Cake with Raspberry Frosting Low Glycemic
  • Salsa Juice
  • Hot Breakfast Porridge
  • Buckwheat Pita Chips
  • Sea Vegetable Sensation
  • Chia-Coconut Pudding - Tapioca with a Twist
  • Raw Gluten Free Almond Bread
  • Fudgesicles
  • Chocolate Mousse Torte
  • SunLight Loaf with BBQ Sauce
  • Almond Chia Maca Shake
  • Macadamia Whip Dip
  • Bavarian Custard
  • Cucumber Tomato Surprise
  • Valentines Chocolate/Carob Brownie Hearts (Omega 3 and Sugar Free!)
  • Valenccino "Hot Chocolate" Superfood Drink
  • Love My Liver Juice
  • Sugar Free Butterscotch Covered Mac Nuts
  • Sugar Free Buttercups
  • Super Omega AntiOxidant Smoothie
  •    



    Almond Milk 
    A non-mucus forming, nutritious non-dairy Milk alternative

    1/2 cup dry almonds soaked 8 hours (or 1 cup already soaked almonds)
    4 cups water (purified is best)
    4 drops vanilla essence (optional)
    sweetener (optional)

    1. Drain and rinse the soaked almonds (discard the brown water)
    2. Put the almonds and water into a blender
    3. Blend on high until the almonds stop rattling
    4. Strain the blended water and almonds through The Amazing Nut Milk Bag into a wide mouth measuring cup or pitcher.
    5. Optional: Pour the milk back into the blender and add some vanilla and sweetener such as stevia, xylitol, honey or dates and blend again until smooth.
    6. Save the milk in a glass jar in the refrigerator for 4-5 days. Use in any recipes that call for milk. Enjoy often!!!!
    7. Save the pulp remaining in the bag and freeze it. When you are ready make cinnamon rolls (in Elaina's Pure Joy Kitchen Book 2), cakes and breads (found in this recipe section).
    The almond is a very nutritious nut.  It is a rich source of vitamin E,calciumphosphorousiron and magnesium. It also contains zinc, selenium, copper and niacin. Almonds contain the most nutrients in comparison to all other nuts. 
    _____________________________________________________________________________________________

    Key Lime Pie (raw, vegan, low glycemic)

    Makes: 10 slices | Difficulty: Medium

    Ingredients:

    Crust:

    • 1 cup shredded coconut
    • ½ cup almonds that have been soaked and dehydrated
    • ½ cup macadamia nuts
    • ¼ cup pitted dates
    • 1 Tbs. coconut oil
    • pinch of salt
    • pinch of cayenne pepper

    Filling:

    • 2 cups young coconut meat (about 4 coconuts) or avocado flesh
    • ½ cup coconut nectar Or xylitol (or to taste)
    • ½ cup + 1 Tbs. coconut oil
    • 1 green zucchini, chopped
    • peeling of 1 more green zucchini
    • zest of 1 lime
    • juice of 1 lime (about 2 Tbs.)

    Directions:

    Crust:
    Puree the shredded coconut until it becomes like a flour. Put in remainder of ingredients and puree until nuts are fine and crust binds together.
    Shape into a 9” torte pan.

    Filling
    Blend coconut or avocado, sweetener and coconut oil together until smooth and creamy. Remove ½ cup of the white coconut mixture if you are not using avocado the pie will be 2 shades of green. Add the zucchini, lime and lime zest and blend again until smooth. Reserve 1/8 cup of the green filling and place it in a small ziplock bag. 
    Pour the green filling into the pie crust and let set up for one hour in the refrigerator.

    Keep the white coconut mixture at room temperature, and after the green layer sets up in the refrigerator, spread the white layer on top of the green layer.
    Decorate by cutting a very small hole in one corner of the ziplock bag and making a large zigzag from one end of the pie to the other back and forth over the entire pie. 
    Refrigerate for 2 or more hours before serving.

    Notes:

    Variation: Make a lemon pie by substituting green zucchini for yellow zucchini or crookneck squash, and use lemon instead of lime where listed.


    Valentines Chocolate/Carob Brownie Hearts (Omega 3 and Sugar Free!)

    yields: 24-30 hearts
    2 cups soaked and dehydrated walnuts
    3/8 cup xylitol or coconut palm sugar (ground into a fine powder)
    6 drops of stevia or to taste
    1/4 cup carob powder
    1/8 cup unsweetened chocolate powder (raw cacao powder)
    1/4 cup ground chia seeds (dry)
    3 TBS coconut oil
    1/8 tsp mineral salt (real salt or Himalayan salt)
    dash of cayenne powder
    4 drops vanilla essence or 1 tsp. vanilla extract

    Puree in a food processor until powdered
    Add the remainder of ingredients and process until the mixture is buttery
    Press into heart shaped molds or shapes of your choice
    refrigerate or freeze until set.
    Keep refrigerated.

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    Valenccino "Hot Chocolate" Superfood Drink

    by Reyna Takei, Pure Joy Culinary Academy graduate and staff member
    Yields: 4 cups
    4 cups hot water
    1/2 cup dessicated coconut or 1/4 cup of any nut/seeds
    3 TBS coconut palm sugar
    2 TBS raw cacao powder
    1 TBS maca powder
    1 TBS chia seeds
    1 tsp cinnamon
    1 tsp cardamon
    1 tsp soy lecithin

    1. In a Vitamix, put all ingredients and blend for 30 seconds.
    2. You can enjoy right away or put the drink through a nut milk bag for a smooth hot drink.

    This is practically a must-have for me every morning during the cold winter months. Excellent for those suffering from the following:

    - cold hands and feet (cinnamon aides blood circulation
    - digestion (cardamon)
    - hormonal imbalances (maca)
    - winter blues or fatigue (chia)
    - needs a wake up call (cacao)
    More variations to come as I play with different warming spices and herbs.

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    Love My Liver Juice

    Beets and lemons are powerful liver cleansers. The natural sodium in the celery will help flush out debris as well. Apples have malic adic which help to soften stones and open your bile ducts. For best results, drink 1 pint of juice per day.
    Please use organic so your liver will not have to detox the pesticides in conventional produce!

    1 medium red beet
    1 large carrot
    1 green apple (sour)
    6 stalks celery
    1 large cucumber
    1 lemon, juiced by hand
    1-3 tsp. olive oil blended in at the last minute (helps flush the liver)
    Scrub and chop all of your vegetables (leave the peels on for max nutrition!)
    Juice according to your juicers instructions, OR...
    Place the chopped veggies in a blender container (except lemon)
    Add 1 cup of water to the blender
    Blend until the veggies are just blended (do not overblend)
    Pour the blended mixture through an Amazing Nut Milk Bag.
    Discard the pulp and save the juice in a glass jar refrigerated until ready to drink.
    The juice will last 2 days.
    For more juice and cleansing recipes, check out my liver flush e-book.
    Also be sure to check out our classes and get on the mailing list to be updated on our upcoming cleanses. Next guided liver flushes will be in L.A. and Sedona!

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    "Corn" Tamale Wraps or Shells or Bread

    3/4 cup dry golden flax seeds ground into meal (blend dry seeds first before getting your blender wet)
    1 cup soaked raw almonds (2/3 cups before soaking) soaked 4-8 hours
    1 cup raw hemp seeds
    1/2 cup pine nuts or cashews
    2 cups fresh or frozen corn OR yellow bell peppers chopped small (yellow bells are a healthier choice!)
    2 Tbs. xylitol, lakanto, maple syrup or honey (note, maple syrup and honey are not low glycemic)
    1 tsp high mineral salt
    1 clove garlic
    ½ tsp. turmeric for color
    Optional: add 1 minced jalapeño for extra spice

    Step 1: Put almonds and hemp seeds in the blender with enough water to cover, and blend until creamy.
    Use a celery stalk as your spatula to keep things moving in the blender.
    Step 2: Blend pine nuts, yellow pepper or corn and sweetener in the blender until creamy. You may need to add a little water to blend.
    Step 3: Put all ingredients together in the bowl and mix well. Let sit for a few minutes to thicken.
    Step 4: Spread the batter onto 1 and 1/2 16 x 16 dehydrator trays covered with a teflex sheet. Make the wrap as thin or as thick as you like about ¼" thick is great for the Enchilada Spirals. Dry at 105 degrees for about 4 hours. Flip the wrap and take the teflex off if it will come off easily.
    Dry for another 3 hours or until bread is still very moist and is easy to lift up. At this point you can layer on a filling and roll it up then slice it, or cut it into squares and use as tortillas.
    Store in the refrigerator for up to 1 week.

    **Note: A very thick wrap is great for making a roll or spiral. Make the wraps thinner if you want to use them for taco shells or tortillas.

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    Coconut Fruit Tart

    Crust:
    1 C dried coconut, powdered
    1 C soaked almonds (1/2 C before soaking)
    1 C macadamia nuts (for a richer crust, skip the almonds and use 2 C macadamias)
    1/2 cup pitted dates or( 1/4 cup xylitol with 10 drops of stevia and 1 TBS coconut oil)
    1/8 t Celtic sea salt
    Pinch of cayenne

    1. Blend the coconut in a spice grinder or blender until it becomes powder.
    2. Puree the coconut, macadamias and almonds together until they become meal. Add the dates, salt and cayenne and puree until the crust starts to stick together.
    3. Press into a tart pan.
    Filling:
    1/2 cup xylitol, sweet perfection or honey (honey is not considered low glycemic)
    2 cups young coconut meat
    3 TBS lemon or lime juice (1 lemon)
    1 TBS vanilla extract or 6 drops vanilla essence
    1/3 tsp. sea salt
    1 T psyllium husk powder (optional for a firmer filling)

    Bleind all ingredients until smooth. Then pour into crust and place in freezer while you cut the fruit (below).

    1 ripe mango, sliced
    1 cup pineapple wedges or slices
    6 ripe, red strawberries, thinly sliced
    1 kiwi, thinly siced

    Place the fruit on top of the pie in a spiral fashion.
    Top each piece with a mint leaf or sliced almonds

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    Go! Go! Green Juice

    Makes 1 quart (4 cups) of juice

    1 head of organic celery
    2 organic cucumbers
    5 leaves of organic dinosaur kale
    juice of 1/2 organic lemon
    Cut both ends off the celery and wash all the stalks.
    Wash and cut the cucumbers in 1/2 then cut each 1/2 into 4 wedges (8 wedges per cucumber)
    Wash the kale leaves
    Using a Green Star or Omega Juicer (or any juicer) send the vegetables through the juicer.
    I like to start with the kale as it goes through quickly.
    Strain your juice through an Amazing nut Milk Bag to get out any extra fiber.
    Enjoy for breakfast lunch or dinner!

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    Holiday Sweet Potato Pie (Sugar Free)

    SWEET POTATO PIE FILLING (makes two 9-inch pies)
    1 cup Irish moss paste (1-2 ratio soaked moss to water)
    2 1/2 cups chopped sweet potato (1 medium)
    3/4 cup chopped carrot (1 med)
    1 1/4 cup chopped zucchini with skin (1 medium)
    6 drops vanilla essence (medicine flower)
    1/4 tsp. vanilla bean powder
    15 drops liquid clear stevia
    1 Tbs. Pumpkin pie spice
    1 tsp. cinnamon powder
    1/2 tsp. ginger powder
    1/2 tsp. allspice
    2/3 cup coconut oil
    2 cups water
    1 cup Lakanto or Erythritol or Xylitol
    3/4 tsp Himalayan salt
    optional for richer flavor: 1/3 cup shredded cacao butter
    optional for creamier texture: 1 Tbs. lecithin powder (non GMO)

    Combine the blended Irish Moss paste with the remainder of ingredients into an 8 cup blender and blend all ingredients in a blender until smooth. Make sure the coconut oil and cacao butter get smooth and well incorporated (no little bits). You can also substitute the cacao butter for extra coconut oil.
    Pour into the pie crusts and let set up for 1-2 hours refrigerated.
    Top with Sky High Whipped Topping

    CRUST:
    1 cup dried, shredded coconut (find in bulk bins), ground into a powder
    2 cups unsoaked, de-hulled sunflower seeds, ground into a powder
    1/2 cup ground dry chia seeds
    1/2 cup carob, mesquite or cacao powder
    10 drops almond essence (medicine flower)
    1/2 cup shaved or shredded cacao butter (do not melt)
    1/4 tsp. himalayan salt
    2/3 cup Irish Moss Paste
    1/2 cup Lakanto, Xylitol or Erythritol

    Make the Irish Moss paste by blending until smooth 1 cup of soaked Irish Moss with 2 cups of water then measure out required amount.
    Puree all ingredients in a food processor until mixed well.
    Press into two 9 inch pie plates starting in the center and pressing up the sides.

    SKY HIGH WHIPPED TOPPING

    1/4 cup soaked Irish moss (measure after soaking in cold water for 3+ hours)
    1 cup water

    Blend moss and water until smooth

    1 ¾ more cups water
    ¾ cup LAKANTO sugar free sweetener, xylitol or erythritol
    3/4 cup coconut oil
    3 Tbs. soy lecithin powder (non GMO)
    2 cups fresh young coconut meat , 1 1/2 cups mac nuts or 1 cup coconut milk powder
    ¼ tsp. salt
    15 drops vanilla essence (Medicine flower) or 1 Tbs. vanilla extract
    Blend all ingredients in a blender until smooth.
    Let set up overnight in the refrigerator overnight if
    Drop or pipe onto pies and puddings wtth a piping bag as desired.
    This whipped topping will last for 1 week refrigerated. May be frozen after the first day of setting up in refrigerator but for best results, do not try to freeze while it is setting up.

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    Zucchini Hummus

    2 medium zucchini, chopped
    3 garlic cloves
    1/4 cup olive oil
    1/2 cup lemon juice
    1 1/2tsp. high mineral sea salt such as Himalayan or Real Salt
    1/4 tsp. Cayenne powder
    1 1/2 tsp. Paprika powder
    3/4 cup brown sesame seeds soaked 2-4 hours then rinsed
    3/4 cup raw tahini (sesame butter)
    Blend everything except the sesame seeds and tahini until smooth.
    Add the sesame seeds and tahini and blend again until smooth.
    Store in a glass jar for up to 7 days.
    Eat with buckwheat pita chips, cucumber slices or celery sticks.

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    Choco Maca Milkshake

    Choco-Maca Milkshake
    2 brazil nuts
    1 cup almond milk
    1 quarter cup dates
    2 tablespoons cacao nibs
    2 tablespoons cacao powder
    1 teaspoon maca root powder
    1. Blend on high until dates and nuts are liquefied.
    2. Add 1 cup of ice (or more) and blend again until frosty

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    Chocolate Chip Cookies

    2 cups whole oat groats, soaked 24 hours
    1/2 cup dark agave nectar or honey
    2/3 cup unscented coconut oil, softened in a warm dehydrator
    1 tsp. vanilla or 6 drops vanilla essential oil
    1 tsp. cinnamon (optional)
    1 tsp. Himalayan sea salt
    2 cups ground almonds meal (≈ 3 cups whole almonds ground)
    2 cups coconut sugar, Rapadura or dates
    1/2 cup brown flax seeds, ground
    1 cup raisins (optional)
    1/2-1 cup soaked and dehydrated nuts, chopped
    1 cup raw cacao nibs
    Soak the oats until they become soft (up to 48 hours)
    Drain the oats until the water runs clear. Place them in a food processor with the coconut oil, agave, salt and vanilla and mix until smooth.
    Grind soaked and dehydrated almonds into meal in the blender.
    Mix all ingredients together in a large bowl.
    Use a spoon to scoop the cookies into a ball and flatten into desired shape.
    Place on a dehydrator tray which is lined with a drying sheet and flatten the ball into a round cookie shape.
    Dehydrate at 145º for 2 hours. Turn it down to 115 ° and remove the drying sheet after 4 hours or sooner.
    Dehydrate for 12 or more hours or until desired texture is reached (soft or crunchy).
    Cool completely before storing in a glass jar.

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    Ginger Spice Cake

    Cake:
    1/2 cup packed, soaked Irish moss blended with 1 ½ cups water until smooth
    3 loosely packed cups almond pulp (leftover from making almond milk)
    4 cups dried shredded coconut made into powder in a blender or food processor
    1/2 cup maple syrup or honey
    3/4 cup coconut oil (soften or melt before using)
    2 cups chopped yellow zucchini or peeled green zucchini
    2 tsp. vanilla extract
    3/4 tsp. salt
    1 cup Rapadura ground to a powder
    1/16 tsp. cayenne
    3/4 tsp. ginger powder
    1 1/2 tsp. cinnamon
    1 Tbs. Chai spice mix (see recipe below)
    2 Tbs. psyllium husk powder (blend husks in a coffee grinder if you can't find powder)

    Soak about 1/3 cup of dry Irish moss for 3 hours or overnight. Rinse very, very well and press into a metric wonder cup to measure out 1/2 cup of soaked irish moss.
    Blend the zucchini with all the liquids and oils until smooth.
    Mix everything together in a large bowl with your hands.
    Divide the batter in half and press each half into a round 10 1/4 inch spring form pan.If you only have one pan, press the first half in, then place cheesecloth on top and press in the second half.
    Place the cake in the refrigerator or freezer for a quick set up.
    .
    Ginger Frosting:

    1 cup cashews
    3/4 cup maple syrup or honey
    7 Tbs water
    2 Tbs. coconut oil
    3/8 cup chopped ginger
    1 tsp. pumpkin pie spice
    1. Blend well until creamy. Refrigerate until firm. Then frost

    Cake Assembly:
    1. Press the cake into a form lined with cheesecloth for easy removal
    2. Frost the cake being careful to gently spread so as not to get cake crumbs in the frosting. Freezing the cake first will prevent this from happening.

    Chai Spice Mix:
    5 tsp. ground cardamom
    1/2 tsp. ground allspice
    1 1/2 tsp. ground cinnamon
    1/2 tsp. ground cloves
    1 1/2 tsp. ground ginger
    1/2 tsp. ground black pepper
    1/2 tsp. ground nutmeg

    1. Place all ingredients in a bowl and mix until well combined.
    2. Use 1 Tbs. for the above recipe and store the remaining in a spice jar for later use.

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    Pesto Pasta over Zucchini or Kelp Noodles

    4 Servings

    1/2 cup basil, arugula, spinach or cilantro (combo is good too), very tightly packed
    1/2 cup parsley, very tightly packed (parsley helps keep the pesto from turning brown)
    1 tsp. lemon juice or to taste

    3-5 cloves garlic
    1 Tbs. mellow white miso paste (cheesy taste)
    1/2 tsp. Himalayan salt crystals
    1/4 cup olive oil
    1/2 cup pine nuts or omega-3-rich walnuts (walnuts should be soaked for 8 hours and rinsed well)

    1. Place the herbs in the bottom of the blender or food processor then add remainder of ingredients. 
    2. Blend or puree until smooth but so it still has a little bit of texture (don't totally liquefy it)
    3. Pasta:
    4. 1-2 packages of kelp noodles rinsed well in hot water to soften
    5. OR 4 zucchinis made into angel hair pasta using a Spiral Slicer or Paderno Slicer on the smallest blade (Alfredo size)
    6. Top the noodles with the pesto, stir and serve. You may want to cut the noodles with a scissors for ease of eating and serving.

    The pesto will keep in a glass jar for 1 week or more refrigerated. Do not mix with noodles if you plan on keeping the pesto for more than a day.
    If you use the Paderno slicer, be sure to salt your zucchini noodles before you add the sauce to prevent them from getting too watery. Just add 1/2 tsp. salt to the bowl of "noodles" and then let sit for 5 minutes. Spin well in a salad spinner or towel dry them before adding the sauce.

    Pesto is also great as a spread on crackers or thinned with water and used as a salad dressing.
    You can also store these Pesto covered noodles for up to 4 days in your 'fridge, so if it's just you, you can snack on this for a few days!

    I never get tired of pesto. and the greens are so alkalizing and energizing. A great raw food staple.

    Bringing Pure Joy and Gourmet Bliss to the Planet,
    Elaina Love
    480-788-5581

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    Spoon Full of Green

    Makes 2 1/2 cups, 1 full meal or 2 smaller servings
    1 cup chopped red, orange or yellow bell pepper (never green, they're not ripe yet)
    1/2 cup cherry tomatoes or chopped tomato
    2-3 scallions or 1 Tbs. chopped onion
    1 stalk celery, chopped
    1/2 cup mashed avocado or 1/2 large avocado, cubed
    1/2 cup loosely packed cilantro, dill, basil or other fresh garden herbs
    1 cup loosely packed, washed and stemmed kale, collards or chard
    1 1/2 cups chopped lettuce (about 3 large leaves)
    1 cup water (you can use HOT water to make the soup nice and warm)
    1 Tbs. lemon juice (optional)
    1/2 tsp. mineral salt (I used a yummy BBQ salt I got in bulk at Rainbow Grocery in San Francisco)
    lots of shakes of cayenne pepper if you like it spicy
    Optional spices: onion powder, garlic powder and/or replace the salt with 1/2 Tbs. white miso paste
    Put everything except the lemon, salt and cayenne in the blender and blend on high until creamy
    Taste it.
    If you want to add the salt, lemon and cayenne, go for it!
    "You can eat it with a wooden spoon out of a coconut bowl (my fave!)"
    "You can stir in 1 Tbs. of Spirulina...tastes cheezy!"
    "You can eat it while doing a cleanse (check out the liver/gallbladder flush) which I was on when I made this soup"
    "You can eat it when you are totally sick of salad"
    "You can eat it after the dentist!"
    "You can eat it when your fridge is overflowing with veggies or it just needs a good cleaning"
    "You can eat it when you want to be clean and green on the inside"
    "You can eat it when you don't want to weigh yourself down with heavy, starchy soups"
    "You can eat it with a friend
    "You can eat it while riding your bike...with a cup and straw!"
    "You can eat it at your desk from a glass mason jar"
    "You can make it into a face mask!!!! (don't add the water, salt or cayenne though unless you like pain)

    I hope you have as much fun eating this soup as I had creating this recipe.
    Now, go forth and garden.

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    Raw, Vegan Waldorf Salad with Pine Nut Mayo

    Waldorf Salad
    Serves 6-8

    Pine Nut Mayonnaise:
    1 cup pine nuts
    1/2-3/4 cup purified water
    1 medium clove garlic
    1 tsp. high Mineral Salt (Real Salt, Celtic Salt or Himalayan Salt)
    ½ tsp. Italian seasoning or Braggs seasoning mix
    3 Tbs. lemon juice or 1 1/2 Tbs. apple cider vinegar
    6-8 medium dates, pits removed or 1/4 cup alternate sweetener (yacon, honey or agave)
    2-3 dashes of cayenne pepper
    1 1/2 cups flax, hemp or olive oil

    Place all ingredients except oil in a blender.
    Blend until creamy. Remove the cap in the center of the blender lid and slowly begin to drizzle oil in. Continue to add oil until mixture becomes thick and the consistency of mayonnaise. You may need to turn your blender off, remove the lid and mix last bit of oil in with a spatula if you like your mayonnaise very thick.
    Lasts 1 week in the refrigerator. Use on sandwiches, or as a salad dressing. You may want to freeze ½, or use it on an avocado sandwich, using Romaine lettuce instead of bread.

    Salad:
    4 stalks celery, sliced thin
    2 crisp red apples chopped into small chunks
    1 cup soaked walnuts or pecans (2/3 cup before soaking), chopped (soak the nuts at least 24 hours, rinsing well every 12 hours and dehydrate for 8-12 hours for more crunch)
    1 ½ cup raisins or 2 cups halved grapes (Using raisins will make a sweeter salad.)
    1/2 lb. arugula

    Mix ½ of the almond mayonnaise with the salad, chill or serve immediately.
    Delicious served on a bed of arugula.

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    Pepper-Olive Pizza with Raw Almond Crust

    CRUST
    3 C peeled and chopped zucchini (about 3 squash)
    1 1/2 tsp. Celtic sea salt
    1/2 C Bariani olive oil or a high quality extra virgin olive oil
    1 C golden or brown flax meal (about 3/4 C whole seeds, ground)
    1 C soaked almonds (about 1/2 C before soaking for 8 hours)

    Blend the zucchini, salt and oil until smooth. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.
    Pour the blended mixture into a bowl and add the flax meal.
    Let the batter sit for a few minutes to let the mixture thicken.
    Shape into 4 small or 2 large pizza crusts on 16x16 inch dehydrator trays covered with Teflex sheets. Dehydrate the crusts at 105 degrees for four hours. Remove the Teflex sheets and continue to dehydrate until the crusts are firm. It may take eight or more hours altogether. Be sure to dry the crust upright after flipping or they will bow in the wrong direction.
    Storage: You can freeze these crusts for up to 3 months in a Ziploc bag.

    Pizza Sauce
    1 cup sun-dried tomatoes, covered in water and soaked 2 or more hours
    1/2 medium tomato or red bell pepper, chopped
    1 large pitted date or 2 tsp. agave nectar
    1 medium clove garlic (optional)
    4 large basil leaves
    1 Tbs. chopped onion (optional)
    1/2 tsp. Celtic sea salt
    1/4 tsp. oregano
    ½ tsp. Italian seasoning

    Blend everything together including the tomato soak water until smooth. Let the excess water rise to the top for 30 minutes and drain it off.
    This sauce freezes well.

    CHEESE
    2 cups pine nuts, cashews or macadamia nuts
    ½ cup water
    2 probiotic capsules (Ultimate Flora)
    After the cheese ferments, add:
    1 Tbs. unpasturized light miso paste
    1/4 tsp. Celtic sea salt
    1 tsp. lemon juice
    Blend nuts with the water adding just enough water to make a thick paste.
    When nuts are creamy add the powder from the capsules and blend lightly.
    Pour the mixture into a glass bowl and put a lid on it.
    Let sit in a semi warm place (80 degrees or higher) for 8 to 12 hours.
    Test the cheese. When it tastes a little sour, add the seasonings and serve on pizza or put it in a glass container and refrigerate for up to 5 days.
    IN A HURRY? Skip the fermentation process, add your flavorings and go!
    Parmesan: You may also dehydrate it into a dry cheese for sprinkling on pasta or salad.

    TOPPINGS FOR 2 LARGE PIZZAS
    1 red bell pepper, diced
    15 mushrooms, sliced and marinated in a little olive oil and salt
    1/2 red onion, thinly sliced and halved
    10 black olives, pitted and sliced or chopped
    Nut Cheese (if using avocado, you may want to skip this step)
    2 avocados, sliced (if using cheese, you may want to skip this step)

    Assembly for Pizza:
    Spread the sauce on the crust.
    Spread the cheese on the sauce (if using avocado, you may want to skip cheese)
    Layer avocado on the sauce or the cheese (if using cheese you may skip avo)
    Add additional toppings in any order.
    Warm in a dehydrator at 115° for ½-1 hour before serving.
    Top with sprouts if desired

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    Ginger Pecan Cookies

    4 cups soaked pecans (2.5 cups before soaking 8-12 hours)
    2 cups raisins or pitted dates, soaked
    1/4 tsp. cloves
    1/2 tsp. cinnamon
    1/2 tsp. Himalayan salt crystals
    4 tsp. ginger powder
    1/2-1 cup water
    cranberries, raisins, dried mangos and coconut for decoration
    1. Place all ingredients, with 1/2 cup water in a blender. Blend on high speed until smooth adding more water as necessary.
    2. Place mixture into a pastry bag and squirt die mixture out onto a teflon lined dehydrator tray forming snowmen or gingerbread men, or round cookies. Make them thick as they won't swell like cooked cookies.
    3. You can use a spoon to drop cookies on and smooth them if you don't have a pastry bag.
    4. Decorate with raisins for the eyes, cranberry halves for the buttons, thin strips of dried mango or chopped cranberries for the mouth, and coconut sprinkles for hats. Let your imagination go wild! Kids will have a good time helping. Let dehydrate at 105 degrees for approximately 15-20 hours.
    5. Flip and let the other side dry. You can make these as moist or as dry as you like. They are great right out of the dehydrator!

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    Vanilla Coconut Ice Cream

    2 cups almonds
    3 cups water
    ½ cup coconut oil
    1/4 cup packed Irish moss after soaking 3-8 hours and rinsing well
    1 cup agave nectar
    ¼ tsp. vanilla powder
    2 tsp. vanilla extract
    1/4 tsp. Himalayan salt crystals

    Blend the almonds with water to make a thick almond cream. Strain the mixture through a nut milk bag and store the pulp for another recipe.
    Blend 1 cup of the almond milk with the Irish Moss until very smooth.
    Add the remainder of ingredients and blend until smooth.
    Pour into a freezable container and let freeze overnight.
    Let thaw about 5 minutes before serving.
    Variations: Replace water for nut milk with any flavored teas such as peppermint, orange, berry, etc. You can also blend in 1/4 cup raw cacao powder or 1/2 cup fruit.

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    Fresh Apple-Cinnamon Granola

    3 medium sized organic apples, cored and chopped (use a combination of sweet and sour apples)
    1 cup soaked almonds (1/2+ cup before soaking overnight)
    4-6 medium sized pitted dates
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1/2 cup raisins
    1/2 cup goji berries or more raisins
    Optional: 1/2-1 cup dried, shredded coconut.

    Pulse the almonds and dates until coarse in a food processor. Add the chopped apples and spices and pulse again until a coarse granola texture is achieved. Stir in the remaining ingredients and eat with fresh almond milk.

    To Make your own almond milk, order The Amazing Nut Milk Bag in the Pure Joy Store.

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    Marinated Collard Leaf Wraps

    5 medium to large collard leaves
    3 Tbs. lemon juice (about 1 lemon)
    1/2 tsp. Himalayan salt crystals or Celtic sea salt

    Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll.

    Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.

    Dry the leaves well and use them to wrap all kinds of yummy pate¢s, mayo with avocado and tomato, etc….. Use your imagination!

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    Pear-Parsley Smoothie

    2 ripe pears, cored and chopped
    1/2 bunch or 1 packed cup fresh parsley, chopped

    Blend with enough water to make a smoothie consistency.
    Store in glass jars and drink on an empty stomach.

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    Cool Cucumber-Spinach Soup

    This is a well balanced soup because of the fat, fruit and chlorophyll content. It will easily serve as a light meal by itself.

    1 cup purified water
    2 medium-large cucumber
    3 cups spinach (or other leafy greens like kale or mixed greens)
    1 handful of basil leaves (about 15 leaves)
    1 Tbl. fresh ginger with skin
    1 1/2 lemons (5 tsp.) or 3 tsp. raw apple cider vinegar
    1/2 apple or try another sweet fruit
    1/2 tsp. Himalayan Salt Crystals
    1/2 tsp. onion powder
    1/2 tsp. garlic powder
    1 small avocado
    1 tsp. dried dill or 2 Tbl. fresh

    Place everything except the avocado and dill in a blender and puree. Add the avocado and continue to blend on high until creamy. Put in a bowl and mix in dill. Top with crunchy dehydrated sunflower seeds or freeze dried peas.

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    Fruit Sorbet

    2 cups frozen fruit of choice… (cantelope, honeydew, bananas, mangoes, pineapples…anything sweet).
    Using a champion Juicer:
    1. Place the blank plate in the juicer.
    2. Push the fruit through until the soft serve comes out the end of the juicer.
    3. Enjoy!

    Using a food processor:
    1. Cut the fruit into small chunks or shred using the shredding blade on your food processor.
    2. Place the fruit in the food processor bowl with the S blade in place.
    3. Puree until soft and smooth like a soft serve.
    4. Add a tiny bit of water if necessary to get the blade to move properly.

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    Pumpkin-Chocolate Cheesecake Sugar Free

    Makes one Large 10" Cheesecake or 2 Small 8" cheesecakes

    Chocolate Sugar-Free Crust

    1 cup soaked and dehydrated walnuts or pecans
    1 cup ground chia seeds (black or white)
    2 cups dried coconut, ground into a powder
    6 Tablespoons powdered Lakanto or xylitol (or coconut palm sugar)
    1/4 tsp. Mineral Salt
    2 Tbs. softened or melted coconut oil (or cacao butter)
    2 tsp. cinnamon powder
    dash of cayenne
    1/4 cup cacao powder or carob powder

    Place all ingredients in your food processor fitted with the "S" blade attachment.
    Process ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
    Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve.
    Rub with a little bit of coconut oil to keep the crust from sticking.
    Distribute crust evenly on the bottom of pan and firmly press down by hand and press up the sides just slightly.
    Set in a freezer or refrigerator until ready to be filled.

    Filling:
    2 1/2 macadamia nuts
    3/4 cup Irish Moss paste
    3 Cups water
    3/4-1 cup Xylitol (to taste) Note: you can also use coconut palm sugar here if you prefer
    2 tsp. vanilla powder
    1/2 tsp. turmeric powder (for nutrition and color)
    1/4 tsp. mineral salt
    2 Tbs. non GMO powdered soy lecithin
    1cup coconut oil (softened or melted)
    2-3 TBS Pumpkin Pie Spice
    1 cup shredded carrots (for color)

    Blend all ingredients on high speed until there is a smooth, shine to the batter.
    Pour 1/3 of the mixture into a cheesecake pan.
    Pour another 1/3 into a separate bowl and set aside.
    To the last 1/3 that is still in the blender, add 2/3 cup cacao powder and blend again until smooth.
    Pour this on top of the "pumpkin" layer.
    Zig zag the third layer that you set aside to the top of the chocolate layer and use your spatula or a chopstick to swirl the layers together. Don't over mix.
    Sprinkle with cacao nibs around the outer edges if desired and let it set up in the freezer for 2 hours or more or refrigerate for 4-6 hours.
    This cheesecake will last 1 week in the refrigerator or 1 month frozen.
    Remove spring-form ring by inserting a non-serrated paring knife or hard, thin, flexible spatula along the inside edge of the pan.
    Open the spring-form, remove cheesecake, slice into 10 pieces, garnish with a mint leaf and possible a zig zag of chocolate syrup (for recipe see Elaina's Pure Joy Kitchen Book 2) and serve!
    Store covered in your refrigerator from 4-7 days. Cheesecakes freeze well for longer storage.
    Tips: The most important thing is to blend all ingredients really well. If your blender has less than 8 cups full capacity or if your blender is struggling, blend 1/2 the recipe at a time. If the filling doesn't taste rich and flavorful, add another small pinch of salt and maybe a little more vanilla and blend a little longer.

    Thank you to Chaya Ryvka for her original creation of White Chocolate Raspberry Cheesecake which inspired me to do sugar free, lighter version!

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    Sugar Free Energy Bars for Gouls and Goblins

    2 cups Brazil Nuts or black sesame seeds, ground dry in a blender
    1 cup pumpkin seeds
    1 cup black chia seeds, ground
    1 cup desicatted dry, shredded coconut
    1 cup goji berries (or raisins)
    1/3 cup cacao powder or cacao paste ground into a powder
    1/3 cup carob powder (or maca or mesquite or lucuma powder)
    3 Tbs. Chlorella powder, spirulina or any green powder
    10 drops cherry essence by Medicine Flower (or 1-2 teaspoons cherry extract)
    1 tsp. Himalayan salt or salt of choice
    1 cup xylitol ground into a powder (or coconut palm sugar)
    10-20 drops clear, liquid stevia
    dash of cayenne pepper
    water to moisten
    In a food processor grind the Brazil nuts until fine (note, using black sesame seeds or something dark will make the bars more goulish and you should use a blender to grind them)
    Add the pumpkin seeds and continue to grind until small bits remain
    In a large bowl, mix the nut and pumpkin seed flour with the remainder of ingredients and mix well with your hands.
    Add 1 cup or so of water or juice to make the mixture sticky enough to hold together (like an energy bar)
    Taste the flavor and see if you need to add more sweetener, extract or salt
    When you are happy with the mixture, press it into a glass lasagna sized baking pan and press down firmly.
    Cut into bars and serve immediately, or store in the refrigerator until ready to eat.
    These will last 1 week refrigerated or 1 month frozen.
    You can also dehydrate them for 6-8 hours to make them a little drier.
    You can substitute the cherry essence for any other flavor you enjoy.
    Enjoy anytime you want a yummy snack!

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    Spicy Thai Collard Wraps

    Collard Wraps:
    6-8 Collard Leaves
    1/4 cup Lemon juice
    1 tsp. Salt
    Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll. If the leaf is extra large, cut it in half.
    Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.
    Dry the leaves well and use them to make all kinds of yummy wraps like Burritos and Thai rolls

    Filling:

    Salad:
    ¼ red or green cabbage, sliced very thin
    3 carrots, shredded or julienned
    ½ bunch cilantro, stems removed
    ½ bunch mint, leaves sliced into thin strips
    2 cups mung bean sprouts
    3 cups combination of sunflower, buckwheat, and green pea sprouts
    1 red bell pepper, julienned
    6 scallions, thinly sliced

    Toss together then fill rolls and wrap them tight like a burrito. You may choose to squirt or spread some Spicy Thai Sauce in

    Spicy Thai Sauce: Inspired by Cherie Soria
    ¾ cup raw tahini
    ¼ cup grated ginger
    6 Tbs. lemon juice
    1/4 cup sweetener of choice (honey, maple syrup, xylitol or coconut palm sugar)
    6 Tbs. tamari
    2 cloves garlic
    1 cup water ( double the amount of water for a salad dressing) 1 cup dried and shredded coconut or 1 1 /2 cups fresh young coconut meat
    optional: 1 jalepeno or Thai chili pepper (with seeds if you like it spicy), chopped

    Blend until smooth and use as a dipping sauce or spread it inside the collard leaves before rolling.
    Dressing will keep for up to 2 weeks, salad will keep in a glass jar for up to 4 days.

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    Chocolate Cake with Raspberry Frosting Low Glycemic

    Frosting
    Make 1 day ahead if possible

    1/4 cup soaked Irish moss (measure after soaking in cold water for 3+ hours)
    1 cup water
    Blend moss and water until smooth
    1/2 cup more water
    1 1/2 cup berries and juice from a bag of defrosted raspberries (12 oz. bag)
    3/4 cup Sweet Perfection (chicory root sweetener) or honey
    3/4 cup coconut oil
    2 Tablespoons soy lecithin
    4 Tablespoon beet powder or 6 Tablespoon shredded beets
    1 1/2 cups cashews or macadamia nuts
    1/4 tsp. salt
    15 drops medicine flower vanilla

    Blend all until smooth.
    Let set up overnight in the refrigerator overnight if possible or freeze in a shallow pan until set.
    This frosting will last for 1 week refrigerated or 2 weeks frozen.
    If frozen, re-blend after defrosting before using again.

    Chocolate Cake
    ¼ cup packed Irish moss blended with 1 ½ cups water until smooth
    3 loosely packed cups nut pulp (leftover from making nut milk)
    1/2 cup cacao paste or nibs
    1/2 cup maple syrup or honey or powdered Lakanto
    1/2 cup coconut oil (soften or melt before using)
    2 cups chopped yellow zucchini or green zucchini
    20 drops vanilla essence from Medicine flower (Pure Joy Planet)
    2 tsp. tamari
    4 cups dried shredded coconut made into powder in a blender
    2/3 cup powdered sucanat or Lakanto or Sweet Perfection (0 sugar sweetener)
    1/16 tsp. cayenne
    1 1/2 cup cocoa powder
    2 Tablespoon psyllium husk powder (blend husks in a coffee grinder if you can't find powder)
    Blend the zucchini with all the liquids, oil and cacao nibs or paste until smooth.
    Mix everything together in a large bowl with your hands.
    Divide the batter in half and press each half into a round 10 1/4 inch spring form pan.If you only have one pan, press the first half in, then place cheesecloth on top and press in the second half.
    Place the cake in the refrigerator or freezer for a quick set up.
    Please note: if you are using maple instead of Rapadura please add 2 Tablespoons more of Psyllium husk powder to the batter.

    Frosting the Cake:
    When the frosting has set up and is very firm, spread it over the cake.
    Reserve 1/4 of the frosting and put into a piping bag to make designs as desired.
    Top with fresh raspberries and cacao nibs.

    Chocolate Sugar-Free Pie

    TOPPING-Sky High Whip:
    1/4 cup soaked Irish moss (measure after soaking in cold water for 3+ hours)
    1 cup water
    Blend moss and water until smooth
    1 ¾ more cups water
    ¾ cup LAKANTO sugar free sweetener or erythritol
    3/4 cup coconut oil
    3 Tbs. lecithin
    2 cups fresh young coconut meat, packed or 1 1/2 cups macadamia nuts
    ¼ tsp. salt
    15 drops vanilla extract essence by Medicine flower or 1 Tbs. vanilla extract
    Blend all ingredients in a blender until smooth.
    Let set up overnight in the refrigerator overnight if
    Drop or pipe onto pies and puddings wtth a piping bag as desired.

    This whipped topping will last for 1 week refrigerated.

    CRUST
    1 cup dry coconut flakes, ground into a powder
    2 cups dry sunflower seeds, ground into a powder
    1/2 cup ground dry chia seeds
    1/2 cup carob powder
    10 drops almond essence
    1/2 cup shaved or shredded cacao butter (do not melt)
    1/4 tsp. salt
    2/3 cup irish moss paste
    1/2 cup lakanto sugar or Erythritol or xylitol (approx) to taste
    Puree all ingredients in a food processor until mixed well.
    Press into a 9 inch pie plate on the bottom and up the sides.

    FILLING
    1 cup irish moss paste (1-1 ratio soaked moss to water)
    15 drops raspberry essence (medicine flower)
    6 drops vanilla essence (medicine flower)
    1/2 cup carob powder
    1/2 cup cacao powder
    2/3 cup shaved cacao butter
    1/4 cup coconut flour
    1/4 cup coconut milk powder
    1 cup soaked hazelnuts or brazil nuts
    2 cups water
    1/4 tsp liquid stevia
    3/4 cup Lakanto or Erythritol or xylitol
    1/2 tsp salt
    \
    Blend all intgredients in a blender until smooth.
    Pour into the pie crust and let set up for 1-2 hours refrigerated.
    Top with Sky High Whip

    It is our desire to bring you healthy desserts that taste good and don't cause or increase diabetes and other health challenges.
    We are offering a Culinary Academy in Patagonia in October, January and April. For more information call or visit us online.

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    Salsa Juice

    5 cups chopped tomatoes (about 5 large) OR 1/3 cup Quantum Tomato Concentrate w 3 cups water
    1 head cilantro
    3 Tbs. lemon or lime juice (about 1 lemon)
    1 red bell pepper (optional)
    1 clove garlic
    1/4 brown onion or 4 green onions, chopped
    1/2-1 tsp. Himalayan Salt Crystals
    1/8 tsp. cayenne pepper or 1/4 chopped jalapeno pepper
    Chop vegetables and put into a Vitamix or large sized blender.
    Blend until everything is well blended.
    Pour the contents through an Extra Large Amazing Nut Milk Bag and squeeze until all the liquid is out.
    Enjoy the juice chilled or warmed.

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    Hot Breakfast Porridge

    2 cups chia seeds
    1/4 cup coconut flour
    1/4 cup coconut milk powder
    1/4 cup maca powder
    1/4 cup cacao or carob powder or an additional 1/4 cup coconut milk powder
    1/4 cup cacao nibs
    1 cup goji berries (or dried fruit of your choice)
    1 tsp. vanilla beans (inside scrapings only) or 1 Tbs. vanilla bean powder (whole bean ground)
    2 tsp. cinnamon powder
    1 tsp. himalayan salt crystals
    sweetener of choice (stevia, honey, maple syrup, etc.)
    Mix everything together in a bowl except sweetener.
    Pour into a 16 oz. glass jar and store until you are ready to use.
    Mix 1/4 cup of mixture with about 1 cup of very hot water.
    Stir well and let sit for 1 minute.
    Top with almond milk and your favorite sweetener.
    Enjoy anytime of day!

    Inspired by ChocolatreeCafe.com

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    Buckwheat Pita Chips

    3.5 cups unsprouted buckwheat
    4 cups sunflower seeds, soaked 2-4 hours or overnight then rinsed and drained (8 cups after sprouting)
    1 1/2 cups golden flax meal
    3.5 tsp. salt
    1.5 lbs. of cabbage, chopped
    1 pound of carrots, chopped
    3 cloves garlic
    5+ cups water
    1 chopped jalepeno with SEEDS

    Sprout the buckwheat so it has ¼ inch tails
    Mix together all ingredients except Flax Meal.
    Puree by batches until smooth.
    Add Flax meal and mix well.
    Use 14x14 inch dehydrator trays and cover them with excellent drying sheets.
    Spread 3 cups per tray evenly and score into 25 triangles per tray.
    Dry at 145 degrees for 4 hours then lower the temperature to 110 degrees.
    Be sure not to dry at too low of a temperature as they will get sour and ferment.
    Flip the crackers when the tops have dried and remove the drying sheets.
    Let cool before storing in an airtight container.
    Will keep fresh at room temperature for 2 months. Freeze or refrigerate for longer shelf life.

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    Sea Vegetable Sensation

    by Elaina Love

    1 head of dinosaur kale, de-stemmed and thinly sliced
    1/2 cup hijiki soaked at least 1 hour (2 cups after soaking)
    1/4 cup kombu that has been soaked and finely chopped
    1 cup sprouted quinoa* or white sesame seeds
    1 sheet crumbled, raw nori
    1 Tbs. grated ginger
    1 Tbs. miso paste (mellow white is good)
    1 Tbs. tamari
    2 Tbs.raw, unrefined sesame oil
    1/4 tsp. toasted sesame oil (this adds a great flavor punch)
    juice of ½ orange (3 Tbs.)
    ¼ tsp. orange zest
    juice of 1 lemon (3 Tbs.)
    1 Tbs. tahini
    optional: a squirt of agave or honey
    top with tomatoes if desired

    1. Drain the liquid off the soaked sea vegetables and put it aside or discard then rinse the sea vegetales well.
    2. Blend everything except the kale, sea vegetables and sesame seeds in a blender until smooth.
    3. Pour the sauce over the sea veggies, kale and seasame seeds and stir well.
    4. Adjust tastes to your liking as desired.

    *Note: To sprout quinoa, soak 1/2 cup for 1-2 hours, then pour into an Amazing Nut Milk Bag. Hang the bag from the drawstring and let the quinoa sprout overnight. Rinse again the following day and check for 1/2 inch tails. The whole sprouting time takes about 24 hours. Full of protein, enzymes and nutrients.

    "Now that's what I call a mineral rich, alkalizing meal!"

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    Chia-Coconut Pudding- Tapioca with a Twist

    ½ cup chia seeds
    1 ½ cups purified water (to soak the chia seeds)
    2/3 cup coconut meat (about 2 young coconuts)
    2 Tbs. coconut oil (make sure it's high quality and smells fresh)
    3 Tbs. yacon root syrup*
    6 Tbs. orange juice (about 1 orange)
    1 tsp. vanilla extract
    ½ tsp. butterscotch or rum extract
    6 drops liquid stevia, vanilla flavor by Sweet Leaf

    1. Soak the chia seeds for 2 or more hours, you can soak them up to 12+ hours.
    2. Blend everything but the chia and water together until creamy.
    3. Mix the cream with the soaked chia seeds.
    4. Refrigerate or enjoy immediately.

    • You may substitute another sweetener for yacon such as maple syrup or agave, but yacon will be best for people with sugar imbalances and diabetics.

    Lasts 4 days refrigerated. Enjoy!

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    Raw Gluten Free Almond Bread

    Recipe by Elaina Love
    4 1/2 cups packed almond pulp (leftover from making almond milk)
    1 ¼ cup olive oil (use as little as 1 cup but no less or the bread will be dry)
    1/2 cup flax seeds ground into meal (3/4-1 cup meal)
    2 tsp. Celtic sea salt

    1. Mix almond meal and flax meal together by hand in a large mixing bowl.
    2. Add the remaining ingredients and mix well with your hands.
    3. Press onto a dehydrator tray lined with an excellent drying sheet. It should be about 1/4" thick. Use your hands to smooth it flat.
    4. Before drying score the bread into 16 pieces (4x4), then flip the bread using another dehydrator tray on top, and remove the drying sheet.
    5. Dry at 105 degrees for about 4-8 hours..

    Add garlic, fresh or dried herbs, sun dried tomatoes, olives, etc. to add variety

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    Fudgesicles

    1/4 cup soaked Irish Moss (measure after soaking 3 or more hours or overnight refrigerated)
    1/2 cup filtered water
    Blend on High until the moss is smooth (you may need to double the moss and water to get it to blend)
    1 1/2 cups nut milk or coconut milk
    1/4 cup agave nectar
    1/8 cup maple syrup or yacon syrup
    1/4 tsp. liquid stevia (to bump up the sweetness without adding more sugar)
    2 vanilla beans or 1 tsp. extract
    1/2 tsp Himalayan salt crystals
    1/4 cup soy lecithin or tocotrenols
    1/4 cup cacao powder
    2. Blend everything on high until smooth (remember if you doubled the Irish moss recipe to only use 1/2 of that).
    3. Pour into popsicle containers and freeze until ready.
    4. Run under cool water for ease of removal.

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    Chocolate Mousse Torte

    Crust:
    1 cup shredded dry coconut (grind it into a flour in the blender first)
    1 cup macadamia nuts or 1 cup soaked and dehydrated Omega 3 rich walnuts
    1/4 cup xylitol (powdered first)
    2 TBS coconut oil (to hold the crust together
    1/2 tsp. Himalayan salt crystals
    1/16 tsp. cayenne pepper

    1. Place dry coconut in high powered blender and blend into a fine powder but not so much that it turns into butter. 
    2. Put everything into a food processor with the s-blade in place. 
    3. Homogenize until texture resembles a graham cracker crust. Mixture should be loose and crumbly and hold together when pressed tightly.
    4. Press the crust into a 9 inch pie plate. Press firmly to get the crust to hold together. Place in the freezer or refrigerator to set up while making the filling.

    Filling:
    2 large avocados, peeled and chopped (about 3 cups measured_
    1 Tbs. vanilla powder or 20 drops medicine flower vanilla essence
    1/4 tsp. Himalayan salt crystals
    1/2 cup organic cocoa powder or 3/4 cup carob powder
    1/2 cup xylitol (powdered first in a blender)
    1/4 cup powdered coconut palm sugar (powder it  yourself in a blender)

    Place all ingredients in food processor with S blade and homogenize until completely smooth.

    4-6 bananas thinly sliced lengthwise (3-4 slices per banana)
    1 pint of strawberries for top
    mint leaves to garnish

    Divide the filling in 1/2.
    Spread 1/2 the filling in the crust.
    Next, place a layer of bananas on the filling.
    Spread with the rest of the filling.
    Garnish with mint leaves, fresh strawberries or raspberries or a berry sauce, etc.
    Refrigerate at least one hour before serving.
    This torte freezes well.
    Thank you to Matt Samuelson for inspiration on this recipe.
    For more of Matt's recipes and other recipes of this type, order Elaina's Pure Joy Recipe Binder Book 2

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    SunLight Loaf with BBQ Sauce

    SunLight Loaf
    Serves 4-8
    Recipe by Elaina Love
    2 cups soaked walnut (1 ¼ cup before soaking)
    2 cups soaked sunflower seeds (1 cup before soaking)
    3 stalks celery, chopped
    1 jalepeno, chopped
    1 medium zucchini, chopped
    1 cup chopped green cabbage
    ¼ cup chopped parsley
    1/2 tsp. Himalayan salt crystals
    1 Tbs. dark miso paste
    1 tsp. chopped dried or fresh rosemary
    1 Tbs. onion powder
    1 clove garlic
    1 Tbs. tamari
    ½ cup Irish Moss paste (see recipe)

    Soak the walnuts and sunflower seeds overnight, then rinse well and drain.
    Puree all ingredients until smooth.
    Shape into a loaf on your dehydrator tray with a teflex sheet underneath OR Freeze the batter into a loaf pan, then remove, slice and dehydrate slices after freezing
    Turn the dehydrator on maximum for the first 2 hours
    Lower to 115 degrees
    Flip the loaf and remove the teflex sheet
    Continue to dry until the loaf is firm on the outside and somewhat moist on the inside (about 12 hours total).
    Serve with BBQ sauce

    BBQ Sauce
    Recipe by Elaina Love

    1 ½ cups sundried tomatoes covered with just enough water to cover (about 2-3 cups)
    1 Tbs. onion powder
    1/2 tsp. cayenne powder
    2 Tbs chopped onion
    1/8 cup Rapadura (dehydrated cane juice sweetener) or honey
    1 Tbs. honey or agave
    1 tsp. organic mustard
    2 Tbs. tamari
    ½ tsp. smoked salt
    1/2 Tbs. ginger root, chopped
    1 clove garlic
    1/8 tsp. white pepper
    1 tsp. apple cider vinegar

    1. Blend on high until smooth.
    2. Serve over Sunlight loaf or burgers
    3. Lasts 5 days from date made

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    Almond Chia Maca Shake

    2 Cups Almond Milk (if you don't have one already, order our Amazing Nut Milk Bag and get free recipes for Almond Milk, Juices and Almond Meal Bread!)
    1 Tbs. Soaked chia or flax seeds
    1 Tbs ground flax seeds
    1 Tbs. Maca powder (available in our store)
    1/4 tsp. Pro-Biotic Powder
    1 Tbs Non GMO Soy Lecithin (available in our store)
    1 tsp. Vanilla extract
    1/4 tsp. Liquid Stevia or 2 tsp. Agave Nectar (optional) ice cubes for a colder shake

    Place All ingredients in a blender and blend until smooth and creamy. Stored in a sealed jar, the Almond Chia Maca Shake will last up to 2 days in the fridge.....that is if you don't drink it in one sitting....

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    Chocolate-Cherry Truffles

    1/2 cup pitted, packed dates
    1/4 cup dried cherries coarsely chopped
    1/2 cup raw cacao nibs ground into a powder (more for richer flavor)
    1 tsp. cherry extract (frontier herbs) or 2 tsp. Eden Cherry Concentrate
    1/8 cup raw cacao powder for rolling truffles in
    Grind the cacao nibs in a coffee grinder until powdered.
    Puree all the ingredients in a food processor until the batter becomes emulsified.
    Refrigerate the batter until chilled.
    Form the batter into round balls or desired shapes (you can use candy molds with a variety of shapes or shape into a block and make thin slices).
    These are best refrigerated and will last for up to 6 months.

    For a more milk chocolaty flavor puree in:
    1 cup soaked and dehydrated walnuts or 1/2 cup almond butter.
    For variety:
    Add 2 tsp fresh ginger and replace cherries with dates.
    Mix in a few un-ground cacao nibs for texture

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    Macadamia Whip Dip

    2 cups raw macadamia nuts
    1 clove raw garlic
    1 Tbs. lemon juice
    1 1/2 Tbs. mellow white miso paste
    1/2 cup water or more as needed
    1 tsp. onion powder

    Blend until smooth and creamy. You may need to add more water to get it to blend.
    For best distribution, place in a quart sized storage bag and cut a small hole in one corner. Remove all air and seal the top. Squeeze out the corner onto your crackers or into a roll or romaine leaf.
    Enjoy in nori rolls, Winter Wraps, with salads or as a dip for crackers.

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    Bavarian Custard

    Recipe by Elaina Love
    Serves 4

    2 cups young coconut milk
    1/2 c. coconut water
    2 Tbs. orange juice (1/2 orange)
    1/8 tsp. Himalayan Crystal Salt
    1 pinch-1/8 tsp. turmeric for color
    1 vanilla bean, chopped or scraped
    1 tsp. vanilla extract
    1/4 tsp. almond extract
    1/4 cup xylitol or honey or more to taste
    1 Tbs. soy lecithin
    1 Tbs. coconut oil or coconut butter

    Blend on high until the mixture is creamy. Refrigerate until cool and serve.

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    Cucumber Tomato Surprise

    1 medium tomato, chopped
    1 small cucumber peeled in stripes and chopped (seeds removed if big)
    1 large avocado cut into cubes
    1 half of a lemon or lime squeezed
    1 half to 1 tsp. Himalayan Salt Crystals
    1 Tbs. of olive oil (optional for a richer flavor)
    Mix everything together and enjoy!

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    Sugar Free Butterscotch Covered Mac Nuts
    by Michele Marie Jeppson  a Pure Joy Academy Graduate  http://www.facebook.com/pages/Super-Raw-Life-Magazine/128591577194783

    1 cup raw cacao powder
    2/3 cup raw cacao butter, melted
    1/2 cup Jerusalem artichoke powder (inulin)
    1/8 cup Lucuma powder
    1/8 cup Maca powder
    1 dropper full liquid stevia, approximately 15 drops
    1/2 teaspoon butterscotch extract
    1/4 teaspoon sea salt

    Combine above ingredients in a blender and blend until smooth. Taste
    test, flavor balance and then pour into a bowl with macadamia nuts. Stir
    until well coated the use a fork to remove. I placed on a dehydrator
    sheet, with the screen to drip and it also added a very appealing texture.
    Pour any extra chocolate into molds or add additional macadamia nuts.
    Place in fridge to harden.

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    Sugar Free Chocolate Buttercups

    by Michele Marie Jeppson a Pure Joy Academy Graduate
     
     
    Sugar Free Chocolate Buttercup Filling 
    4 cups shredded coconut flakes
    1/2 cup +2 tablespoons coconut oil
    Place above ingredients in blender and blend until you create coconut butter.
    Then add the following ingredients to your blender and blend until smooth:
    1/3 cup cacao butter, melted
    1/4 teaspoon carob
    1/4 teaspoon cacao
    20 drops peanut essence
    2 drops white chocolate essence
    3 tablespoons xylitol (pre-blended into powder)
    4 drops liquid stevia
     
    Blend filling until smooth, then pour into bowl and place in freezer while you
    make your chocolate sauce so they harden enough to enable you to roll them into balls.
    (Approximately 15 minutes)
     
    Sugar Free Chocolate Sauce
    1 cup cacao powder
    1/3 cup cacao butter, melted
    1/2 + 1/3 cup xylitol(pre-blended into powder)
    1/4 teaspoon sea salt
    15 drops stevia
    Place sugar free chocolate into mini muffin cup candy mold, fill about 1/3rd the way
    up. Get filling out of freezer and roll into balls, place filling balls into molds then
    cover with additional chocolate and place into fridge to harden.
     
    Michele Marie Jeppson created this sugar free chocolate recipe for her final presentation during week three of the Pure Joy Culinary Academy in Bali.  These sugar free chocolate buttercups melt in your mouth, and are sure to satisfy any sweet cravings in a healthy low glycemic way! 
     

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    Super Omega AntiOxidant Smoothie

    Serves 1

    6 oz. Spinach (prewashed bag)
    1 c. frozen blueberries
    1 cup frozen raspberries
    2 TBS SuperSeed Smoothie Mix
    2 TBS Pomegranate Powder
    1 TBS Greens Mix (optional for more nutrition)
    1 ½ cups water
    10-20 drops liquid stevia
    2 tsp. lucuma powder
    4 drops vanilla essence or ½ tsp. vanilla powder

    Place all ingredients in a high powered blender and blend until smooth.

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