1.  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.
2.  Pour the blended mixture into a bowl and add the flax meal.
3.  Let the batter sit for a few minutes to let the mixture thicken.
4.  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.
   

1. 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.
2.  This sauce freezes well.
   

1.   Blend nuts with the water adding just enough water to make a thick paste.
2. When nuts are creamy add the powder from the capsules and blend lightly.
3. Pour the mixture into a glass bowl and put a lid on it.
4.  Let sit in a semi warm place (80 degrees or higher) for 8 to 12 hours.
   
5. 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.
   

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

• 1 cup shredded dry coconut
• 1 cup macadamia nuts or 1 cup soaked and dehydrated almonds, hazelnuts, etc.
• 1/8 - 1/4 cup packed pitted dates
• 1/2 tsp. Himalayan salt crystals
• 1/16 tsp. cayenne pepper
• Optional: for extra rich crust add 1 tsp. cocoa butter or coconut oil

• 2 large avocados, peeled and chopped
• 1 Tbs. vanilla
• 1/4 tsp. Himalayan salt crystals
• 1/2 cup organic cocoa powder or 3/4 cup carob powder
• 1/2 cup plus Rapadura (unprocessed dehydrated cane juice) or agave nectar

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

1.   Soak the walnuts and sunflower seeds overnight, then rinse well and drain.
2. Puree all ingredients until smooth.
3.  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
4. Turn the dehydrator on maximum for the first 2 hours
5. Lower to 115 degrees
6. Flip the loaf and remove the teflex sheet
7. Continue to dry until the loaf is firm on the outside and somewhat moist on the inside (about 12 hours total).
8. Serve with BBQ sauce

•   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.

• 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

• 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!

• 2 cups raw macadamia nuts
• 1 clove raw garlic
• 1 Tbs. lemon juice
• 1 1/2 Tbs. mellow white miso paste
• 1/4 cup water or more
• 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.

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

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 agave nectar 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.

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.

 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!

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.