Award-Winning Pumpkin Pie
No-Bake Pumpkin Pie (DF GF V)
This show-stopping holiday comfort food makeover is an exceptional addition to your fall and holiday repertoire. Its creamy cheesecake texture and ginger-bread crust will bring a warm feeling of nostalgia and smile to everyone at your table or breakfast bar- while allowing them to partake.
Integrative Medicine Corner
Pumpkin With a Purpose
Did you know that Pumpkin is an integrative medicine powerhouse?
This functional food bring benefits to our immune system, heart health, cancer fighting properties, and exceptional for eye health- just one of the
4" pumpkin pies provides 100% of your RDA for vitamin A.
All of our teachings are backed by 25 years in the clinic and the kitchen-
raw food to live for, truly decadent experiences,
that just happen to be healthy. Ready to learn more?
Join us for the One Weekend that Will Elevate Your Life & Your Business!
The Holiday Cookies
Oatmeal Cookies
2C oat flakes
1 banana
1/4C agave
2 tsp vanilla
2 tsp cinnamon
1C pecans
1C raisins
pinch sea salt
Method: Pulse 1 cup of oat flakes with banana, agave, vanilla, and cinnamon and sea salt. Taste to make sure flavor is there, additional agave may be desired for sweetness. Add second cup of oat flakes, along with pecans and pulse to coarse chop. Add raisins last and pulse a few times until all combined.
Scoop out cookies onto a Teflex covered dehydrator tray. Form as you wish, with loving hands, and dehydrate at 105 for 8 hours. Flip over onto mesh sheet and continue to dehydrate
until desired consistency is reached. For a chewier cookie, dehydrate less.
Chef's Tips:
We dehydrate our cookies for 4 more hours on the mesh tray, while in the humid Pacific Northwest- though just 2 hours when in a dryer climate - and depending on if our cookie connoisseurs are fond of dipping them in their warm beverage of choice.
Multi-purposing: we love to use this mixture as a granola, yogurt parfait topper or Meyer lemon pie base as well. The mixture is good in the freezer for 3 months or 1 week in the fridge. Now, on to the dip...
Developed by Lise Despres
Join The Raw Food Foundation's Culinary Community!
Dipping Chocolate
1 c cacao butter (melted)
3/4 c cacao powder
3 T agave
1/4 tsp vanilla
Method: Once cacao butter is melted, carefully add to cacao powder and remaining ingredients. If cacao butter is unavailable, coconut oil will suffice, however 1/4 cup of additional cacao powder will be required.
Dip the cookies and place onto (formaldehyde-free) parchment paper lined tray. Chill in fridge immediately as we are not tempering the chocolate.
Chef's Tip
If coconut oil is being used note that the chocolate will melt quickly - as it's melting point is around 24 degrees/room temperature compared to cacao butter which melts around 37 degrees/body temperature.
NEW: Join The Raw Food Foundation's Online Culinary Community!
With monthly elevated nutrition & lifestyle masterclasses, co-cooking sessions, personalized health tracks and our signature Brunch & Learn - you'll enjoy an exceptional experience, comradery, culture, and staying aligned with your health goals conveniently online.
Cheese Please Collection
Baked Sundried Tomato Cheese Bites- From the Vault
Ingredients:
1C macadamia nuts, soaked for 8 hours
1C coconut meat, young Thai
1/2C sundried tomatoes, hydrated
2tsp probiotics
1/2tsp salt
1tsp lemon juice
2tsp agave
2Tbsp olive oil
Garnish:
10 olives, black
Method: Combine all ingredients in a high speed blender and pipe or spoon onto a teflex lined dehydrator sheet; creating cheese kisses as foundations. Dehydrate for 4 to 6 hours. Top each bite with a black olive and serve warm out of the dehydrator.
Chef's Tip: Multi-Purpose 6 Ways: These are so good- crisp on the outside and melt in your mouth on the inside. We love to dehydrate them longer to create a cheese crumble for salads and pasta dishes, or stuff the into marinated mushrooms and lightly dehydrated mini-peppers, we especially enjoy jalapeño poppers. The cheese prior to dehydrating is also a beautiful marinade for kale chips, excellent as a salad dressing and as a soup base. The cheese bites, and mixture prior to dehydrating, freezes well- keep your freezer stocked and enjoy the endless possibilities.
Ready for more? Join us live www.rawfoodfoundation.com/events
or learn online www.rawfoodfoundation.com/raw-food-educator-online
We look forward to sharing the gift of raw food with you and seeing you soon!
Artisan Cracker Collection
Italian Flatbread Crisps
(as featured in Raw Food to Live for and the Okanagan Wine Festival)
1/2C hemp seeds
1C red pepper, roughly chopped
1/4C chia seeds
1/2C carrot, roughly chopped
1/2C sundried tomatoes, soaked
3Tbsp lemon juice
2Tsp garlic powder
1C basil, fresh, tightly packed
1/2C oregano, fresh
1t salt
1/4C olive oil
1/3C Bojita olives
1tsp Mesquite powder
1Tbsp Italian spice blend, dried
Method:
1. Blend all of the ingredients in a food processor, until
well combined.
2. Spread the mixture on a Teflex lined dehydrator sheet, approximately
½ inch thick. Dehydrate for 24 hours at 105F. Flip and dehydrate for 2 additional hours.
Fancy & Functional Cocktail Collection
Rose Colored Glasses
(as featured at Exceptionelle - you can join us in Provence, France too)
Ingredients
1 & 1/4C apple juice
1/4C + 2T pink grapefruit juice
1/4C + 1T beet juice
Signature Mix
3 drops rose oil
1/8t salt, Himalayan
Functional Add
20g Rhemannia (used in TCM for respiratory & nervous system support)
Garnish
2 x pink gapefruit wedge
2 x lime wedge
Makes
475ml. Place in 2 x 250ml glasses
Produce quantity: 6 cups
Optional Elevators
If you are feeling extra fancy add strawberry powder with coconut sugar & salt to the rim, garnished with a Rhemannia - hydrated, thinly sliced & skewered with a small wedge of pink grapefruit. Voila!
The recipes are for educational purposes. Please check with your medical practitioner if you have a pre-existing condition or concern. If you are ready for your own personalized health & performance L.I.F.T. you may contact us learn@rawfoodfoundation.com
Heart Beet
(benefits as featured in Unstoppable Energy & Bridal Fantasy Magazine)
Up next...
With a functional add: lung cleanser & capacity booster
Peak Performance Collection
Lemon Goji Performance Bars
Ingredients
1C almonds
1½C pitted dates (our favorites are Medjool)
1tsp vanilla bean powder
1tsp sea salt
¼C lemon zest
2Tbsp lemon juice
1C shredded coconut
¼C Goji berries
Garnish
¼ C shredded coconut
20 black berries
Method
Process all ingredients, except Goji berries & garnishes, in a food processor. Transfer mixture to a bowl and fold in Goji berries. Create bar base, 1/2" thick. Cut into desired shape (we like to cut them into diamonds) and toss the bars in remaining shredded coconut. Freeze for a minimum of 20 minutes. Top with blackberry prior to service-1 per bar.
Optional Elevators
Swap out 1/4C of almonds for 2 tablespoons of Maca- for its energizing and adaptogenic properties- along with 2 tablespoons of mesquite powder for the ultimate lysine boost.
