Ingredients:

• 2 cucumbers
• 2 stems of kale
• 1 carrot or peeled beet (beetroot)
• 1/2 lemon
• 1/2 inch knob of ginger, peeled

Instructions:

Run all ingredients through a juicer. Strain through a nut milk bag or cheesecloth for extra-smooth juice. Enjoy immediately. Store any leftovers in an airtight container in the refrigerator and consume as soon as possible.

Note: If not using organic produce, peel first before juicing.

Crust Ingredients:

• 2 cups raw (unsalted, unroasted) nuts (e.g., almonds, walnuts, macadamia nuts)
• Scrapings of ½ vanilla bean, or 1 tsp non-alcoholic vanilla extract
• ¼ tsp Himalayan or sea salt
• 1 cup dates, pits removed
• 2 tbs cold-pressed coconut oil

Crust Instructions:

Place the nuts, vanilla bean and salt in a food processor fitted with the ‘S’ blade and process until nuts are in small pieces. While continuing to run the processor, drop in dates one at a time, followed by coconut oil, and process until evenly mixed. Place mixture into a bowl and set aside.

Fruit Filling Ingredients:

• 2 cups fresh strawberries
• 2 tbs liquid sweetener (coconut palm nectar, raw agave, raw honey, maple syrup)
• 1/2 tsp lemon juice

Fruit Filling Instructions:

Using either a high-speed blender or a food processor, blend or process all ingredients until a jam- or jelly-like consistency is achieved.

Topping Ingredients:

• 1-2 cups fresh strawberries, sliced

To Assemble:

Press crust into pie pan (preferably with removable bottom). Spread filling evenly on top of crust. Top with sliced strawberries (arranged in fan-like pattern, if desired), cover and refrigerate until chilled or overnight. Will last for approx. 3 days.

Ingredients:

• 1 mango
• 2 large bananas
• Splash of lemon juice (optional)
• Pinch Himalayan or sea salt

Instructions:

Peel the mango and remove the flesh from the inner pit. Roughly chop and freeze overnight. Peel the bananas, slice, and freeze overnight with the mango. Remove fruit from freezer and let thaw approx. 5 minutes, only until the individual pieces can be broken up to some extent (i.e., you do not want one massive frozen chunk of chopped fruit). Place all ingredients in to a food processor and process until a smooth, whipped consistency is formed. Do not add liquid to the mix, but periodically stop the processor and scrape down the sides to ensure that all pieces of fruit are evenly blended. This process should take about 5 minutes until you reach the final consistency of soft serve ice cream. Serve immediately.

Ingredients:

• 1 cup raw hazelnuts (no salt, unroasted), ideally soaked for 4-6 hrs
• 3 cups filtered water
• 4 large dates (pits removed)
• Scrapings of 1 vanilla bean or 2 tsp vanilla extract
• 1/8 tsp grated nutmeg
• 1/8 tsp cinnamon powder
• Pinch clove powder
• Pinch Himalayan or sea salt
• Splash of rum, brandy or bourbon (optional)

Instructions:

Place all ingredients into a high-speed blender and blend until smooth.  For nut milk without traces of nut particles (particularly if you do not have a high-speed blender), strain through a nut milk bag or fine-mesh cheesecloth.  Best when served well-chilled (will last for 3-4 days in the refrigerator).  Nut fat will separate from the water after some time, so make sure to shake or stir before serving.  Additional nutmeg may be grated into the glass after the nog is poured, if desired.

Crust Ingredients:

• 3 cups raw walnuts (no salt, unroasted)
• 1/4 tsp Himalayan or sea salt
• Scrapings of 1 vanilla bean, or 2 tsp. vanilla extract
• 1/8 cup maple syrup or coconut palm nectar/syrup
• 2 tbs cold-pressed coconut oil

Crust Instructions:

Place the walnuts, salt, and vanilla into a food processor fitted with the “S” blade and process into small chunks.  Add the maple and coconut oil and further process until a dough-like consistency is formed.

Take handfuls of the mixture and press into a large springform pan (approx. 9in, or 23cm in diameter) or into 3-4 small tarte pans with removable bottoms in an even layer to form a crust base.

Filling Ingredients:

• 3 cups raw cashews (no salt, unroasted)
• 1 1/4 cup filtered water or raw nut milk
• 1 1/4 cup peeled and grated carrot or pumpkin
• 1/2 cup maple syrup, agave nectar, or coconut palm nectar/syrup
• 2 tbs lemon juice
• Scrapings of 1 vanilla bean, or 2 tsp. vanilla extract
• 1 1/4 tsp pumpkin pie spice
• 1/8 tsp Himalayan or sea salt
• 1/3 cup cold-pressed coconut oil
• 1/4 cup melted cacao butter (can substitute with additional coconut oil)

Filling Instructions:

Place all ingredients except the coconut oil and cacao butter into a blender and blend until smooth.  Add the coconut oil and cacao butter and blend again until well-mixed.  Pour on top of crust layer(s).  Gentle tap the springform or tarte pans to bring any trapped air bubbles to the surface. Cover and refrigerate or freeze overnight or until firm.

Seed Topping Ingredients:

• 1/4 cup raw pumpkin seeds
• 2 tbs maple syrup or coconut palm nectar/syrup
• 1/8 tsp pumpkin pie spice

Seed Topping Instructions:

Place all ingredients into a small bowl and mix until seeds are evenly coated. Use as garnish when serving the cheesecake.

Ingredients:

• 1/2 cup liquid sweetener of choice (e.g., raw agave, yacon syrup, coconut nectar)*
• 1/2 cup cold-pressed coconut oil
• 1/3 cup raw cacao powder
• Pinch vanilla bean powder or 1 tsp alcohol-free vanilla extract
• Pinch Himalayan or sea salt

Instructions:

Place all ingredients into a high-speed blender and blend until smooth. Sauce can be poured into a dedicated or re-purposed ‘squirt bottle’ for easy dispensing. May be stored at room temperature or in the refrigerator. If stored cold, remove to ‘thaw’ approx. 30 mins before serving.

*Bear in mind that the sweetener you choose to use will affect the flavor of the sauce. Raw honey may also be used, but is not a vegan sweetener choice.

Ingredients:

• 4 frozen bananas (peeled and chopped prior to freezing)
• 4-6 passion fruit (pulp and seeds only)
• 3/4 cup filtered water, coconut water, nut milk or coconut milk*
• Pinch vanilla bean powder or 1 tsp alcohol-free vanilla extract
• Pinch Himalayan or sea salt

Instructions:

Place all ingredients into a high-speed blender and blend until smooth. Serves 2.

*If you do not have a high-speed blender, additional liquid may be necessary.

Parfait Ingredients:

• Berries of varying colors
• Whipped topping (see below)

Whipped Topping Ingredients:

• 2 cups raw cashews (no salt, unroasted), preferable soaked for approx. 2-4 hr
• 1 cup fresh Thai young coconut meat (or 1 additional cup of raw cashews)
• Scrapings of 1 vanilla bean, or 2 tsp non-alcohol vanilla extract
• 2 tbs agave nectar, raw honey, or yacon syrup
• 1 tsp sunflower or soy lecithin (optional)
• Coconut water or filtered water, as needed to blend, approx. 1/4 cup
• 1/4 cup cold-pressed coconut oil

Whipped Topping Instructions:

Place all ingredients except the coconut oil into a high-speed blender and blend until smooth (adding the coconut water or filtered water to help blend, only if necessary – you do not want the cream to become too thin).  Add the coconut oil and blend again until well-mixed.  Topping can be chilled to increase thickness, if necessary.

Assembly:

Layer berries and whipped topping in a clear  bowl, serving dish or glass. Enjoy immediately or refrigerate for 2-4 hr and served chilled. Will keep for 2-4 days.

Crust Ingredients:

• 2 cups raw walnuts (no salt, unroasted)
• Pinch of Himalayan or sea salt
• Scrapings of 1 vanilla bean, or 2 tsp. vanilla extract
• 2 tbs raw cacao powder (or conventional raw cocoa powder)
• 1 tbs agave nectar, raw honey or yacon syrup
• 3/4 cup dates (remove pits)

Crust Instructions:

Place the walnuts, salt, vanilla and cacao powder into a food processor fitted with the “S” blade and process into small chunks.  Add the agave and one date at a time and further process until a dough-like consistency is formed and is well-mixed.

Take handfuls of the mixture and press into a large pie pan (approx. 9in, or 23cm in diameter) or into 3-4 small tarte pans in an even layer to form a crust base.

Filling Ingredients:

• 7 bananas

Filling Instructions:

Peel and slice the bananas and place them in the crust (thin slices = neat layers, thick slices = pile them in!).

Cream Topping Ingredients:

• 1 cup Thai young coconut meat
• 2 cups raw cashews (no salt, unroasted), preferable soaked for approx. 2-4 hr
• Scrapings of 1 vanilla bean, or 2 tsp vanilla extract
• 2 tbs agave nectar, raw honey, or yacon syrup
• 1 tsp sunflower or soy lecithin (optional)
• Coconut water or filtered water, as needed to blend, approx. 1/4 cup
• 1/4 cup cold-pressed coconut oil

Cream Topping Instructions:

Place all ingredients except the coconut oil into a blender and blend until smooth (adding the coconut water or filtered water to help blend, only if necessary – you do not want the cream to become too thin).  Add the coconut oil and blend again until well-mixed.  Smooth on top of banana layer.  Cover and refrigerate until ready to eat.  Will last up to 3 days, but tastes best if eaten as soon as possible after assembly.

Additional Serving Ideas:

• Dust with raw cacao or conventional cocoa powder
• Sprinkle with shaved or grated raw or conventional chocolate or cacao nibs
• Drizzle with raw or conventional chocolate or caramel sauce

Top Layer Ingredients:

• 1 1/2 cup macadamia nuts, soaked and drained
• 1 12/ cup cauliflower, chopped
• 1/2 tsp. garlic powder
• 1/2 tsp. garlic, minced
• 1 tsp. extra virgin olive oil
• 1 tsp. Himalayan or sea salt
• Cracked black pepper, pinch
• Nut milk or filtered water, as needed to blend

Top Layer Instructions:

Process nuts in high-speed blender.  Add cauliflower and blend until smooth.  Add remaining ingredients except nut milk or filtered water and continue to blend, adding the liquid as needed to reach desired consistency.

Bottom Layer Ingredients:

• 1 cup Portobello mushroom, diced (scrape out the inside of the cap before dicing)
• 1/3 cup green peas
• 1/3 carrot, small dice
• 1/4 cup yellow onion, diced
• 1 tbs. celery, diced
• 2 tbs olive oil
• 1/3 tsp. garlic, minced
• Himalayan or sea salt, to taste
• Cracked back pepper, to taste
• 1.2 cup Roma tomatoes, seeded and diced
• 1/3 cup sundried tomatoes, soaked and drained
• 1/2 cup soak water from above tomatoes
• 1 tbs. parsley, chopped
• 1 tsp. nama shoyu or tamari
• 1/2 tsp. fresh thyme leaves
• 1/4 tsp. dried marjoram
• 1/8 tsp paprika

Bottom Layer Instructions:

Mix mushrooms, carrots, peas, yellow onions, celery and garlic with the olive oil until evenly coated.  Season with salt and pepper.  Place mix in a dehydrator at 105°F for approx. 5 hrs or until carrots are softened.

Process remaining ingredients in a high-speed blender or food processor until well-mixed to form a sauce.  Add dehydrated vegetable mix to sauce and stir by hand.

To Assemble:

In a small casserole dish, spread the sauce and vegetable mixture evenly.  Top with the mash mixture, either raking the surface with a fork to create texture or pipe the mash on top of the bottom layer with a piping bag.  Place finished dish in a dehydrator at 105°F until warmed through before serving. Garnish with paprika or chopped parsley.