Marilyn's+Recipes

   1½ - 2 cups fresh cranberries 1 medium apple, cored and quartered 1 pear, cored and quartered ¼ cup raisins, soaked and drained ½ cup freshly squeezed orange juice (or 1 whole navel orange, peeled and without seeds) ¼ cup nuts, soaked ¼ lemon with peel, without seeds Optional - 1 orange, chopped (add after processing)
 * Cranberry Apple Dessert or Relish**

Blend all ingredients (except the optional orange) in a food processor until finely chopped. Serve as dessert or relish with an entrée. Alternately, take half the mix and process in blender until smooth. Serve in parfait glasses alternating chopped and smooth, topped with Coconut Cream Topping.


 * Coconut Cream Topping**

1½ cups young coconut meat (from 3 young Thai coconuts) 1/3 cup light agave syrup 1/3 cup water 1 Tablespoon freshly squeezed orange juice 1 teaspoon vanilla extract 1/8 teaspoon almond extract pinch turmeric 2 Tablespoons virgin coconut oil (liquefy by placing jar in bowl of hot tap water) 1 Tablespoon soy lecithin powder (optional) Place all the ingredients except the coconut oil and lecithin into a blender and process until smooth. Stop occasionally to scrape down the sides with a rubber spatula. Add coconut oil and optional soy lecithin powder and process until smooth.


 * Flax Cream Porridge**

4 Tablespoons flax seeds, soaked overnight

1 orange 2 medjool dates, pitted

Small handful of kale or spinach

1 banana 1 apple Cinnamon (optional)

Chopped nuts or seeds (optional)

1. Place the seeds in a quart jar and soak in about 3 cup of water overnight. 2. Rinse and drain the seeds several times. Soaked flax seeds are gelatinous - stir and rinse. Drain off most of the water. 3. Place the seeds in a blender with half an orange and the dates and blend until creamy. Add greens and blend again.

4. Chop the remaining fruit and place in two bowls. 5. Optional - Sprinkle with cinnamon and/or chopped nuts or seeds.

Alternatively, flax cream can be used in smoothies.

3 cups butternut squash, peeled and diced 3 medjool dates, pitted 1 teaspoon coriander 1/2 teaspoon cinnamon 1/2 teaspoon Himalayan salt 1/4 teaspoon curry
 * Butternut Squash Soup**
 * 1 can coconut milk (or approximately 1 1/2 cups coconut milk made from blending coconut water and pulp from young Thai coconut) **

1. Peel and dice the butternut squash and soak the diced in warm water (no hotter than 120º). Save some of the soak water. 2. Combine all of the ingredients in a blender and process until smooth. Add some of the soak water if too thick. 3. Taste and adjust flavors if necessary.

Variations: Add a banana or apple for more sweetness. For a more savory soup, add a little diced onion and a small clove of garlic, and use fewer or no dates.


 * Creamy Kale Salad**

1 large bunch of kale 1-2 tomatoes, diced 1-2 lemons 2 avocados Himalayan or Celtic sea salt Optional: Extra virgin olive oil (first cold press) Pinch Cayenne Scallions, chopped

1. Strip kale off stalks, then cut or tear into small pieces (the smaller the better). 2. Add salt and hand process (massage the salt into the kale) until it begins to take on a "cooked" appearance. 3. Add juice of one or two lemons and continue hand processing. 4. Add avocado and optional olive oil (small amount) and continue to process by hand, mashing the avocado into the kale. (If you like a chunkier salad, you may reserve half an avocado to dice and add in step 5.) 5. Add diced tomatoes and optional scallions and toss. Sprinkle with optional cayenne.

__**Mashed "Potatoes"**

1 small clove garlic 2 1/2 cups cauliflower (about 1/2 head) 1/4 cup raw macadamia nuts 1/4 cup extra virgin olive oil (first cold press) 1/2-3/4 teaspoon Himalayan or Celtic sea salt (adjust to taste) Freshly ground pepper

1. Process garlic in food processor fitted with S-blade. 2. Add cauliflower and macadamia nuts and process to a fine texture, scraping down the sides periodically. 3. Add olive oil and process until the mixture has a fluffy texture like conventional mashed potatoes. 4. Serve topped with freshly ground pepper.__

__** Parsnip Rice **__ FROM RUSSELL JAMES' BLOG

__2 cups peeled fresh parsnips 3 Tbs macadamia nuts 3 Tbs pine nuts 1 Tbs olive oil 1 tsp lemon juice 2 pinches Himalayan or Celtic sea salt 1 Tbs white miso

Pulse in food processor fitted with S-blade until rice-like.

This "rice" can be used in Nori sushi rolls filled with avocado, sprouts, and a variety of julienne-cut vegetables like red pepper, carrots, celery, bok choy, scallion... __ 1/4 cup brown rice syrup or maple syrup 3 Tbs Nama Shoyu or Tamari 3 Tbs umeboshi plum vinegar 2 Tbs umeboshi plum paste
 * Ume Plum Dipping Sauce for Sushi**

Blend until smooth. To kick it up a notch, mix in some wasabi.


 * Almond or Brazil Nut Milk **

1 cup almonds (soaked overnight) or Brazil nuts 3-5 cups water (depending on desired  creaminess) 1-2 dates (optional)

Blend the ingredients well until the nuts are completely ground. Pour the mixture into a nut milk bag over a large bowl. Gently "milk" the bag, squeezing out the liquid and leaving the pulp behind. Alternatively, use a very fine strainer or cheesecloth. Nut milk bags are made of very fine mesh and effectively strain out all the pulp. //Helpful hint: for easier cleaning, turn the bag inside out so that the seams are on the outside.//

Nut milk will can be stored in a sealed glass jar in the refrigerator for 2-3 days.

__ __ 3 cups nut milk 2-3 Tbs. raw cacao 3-5 Tbs raw honey, maple syrup or agave* 1/4 tsp. cinnamon Pinch salt 3/4 cup chia seeds __
 * Chocolate Chia Pudding** __

__Place all the ingredients EXCEPT the chia seeds in the blender and blend until the cacao is thoroughly blended in with the milk. Pour the mixture into a large bowl. Slowly add the chia seeds, stirring constantly with a whisk until all the seeds are coated in the milk mixture. Allow to sit for 20-30 minutes at room temperature. The pudding will thicken. Store in a sealed glass jar in the refrigerator. The pudding will get thicker when chilled, and will keep for up to a week. Serve topped with raspberry sauce and/or cashew cream, or in a parfait as described below.  __
 * Based on recent articles I have read about agave, I prefer to use other sweeteners.

**Raspberry Sauce** 1 cup fresh or frozen raspberries (thaw and drain, if frozen) 1/4 cup pitted Medjool dates, soaked about at least 30 minutes and drained

Place the ingredients in a blender and process until smooth Stored in a sealed glass container in the refrigerator, raspberry sauce will keep for 3-4 days.

__ **Sweet Cashew Cream**

from //The Raw Revolution Diet// by Cherie Soria

 1 cup raw cashews soaked for 2-4 hours, drained 1/4 cup pitted Medjool dates 1/2 cup purified water

Chop the dates and loosely separate them. Place them in the blender with cashews and water. Process until smooth, adding more water if necessary.

Chill for at least 1 hour before using. Stored in a sealed glass jar in the refrigerator, Sweet Cashew Cream will keep for up to one week. __

**Chocolate Raspberry Parfait** Spoon a layer of chocolate chia pudding into a parfait glass. Add a thin layer of raspberry sauce, topped with another layer of chocolate pudding. Continue layering ending with a layer of raspberry sauce. Top with a dollop of sweet cashew cream.