Pudding Ingredients

*2-1/2 med. carrots
*1/2 lb. raw almonds
*1/2 lb. dates
*3/8 cup raw honey

Pudding Instructions

Grate the carrots in a food processor
Install the “s” blade in the food processor and process the carrots until they are lightly coarse, then place in a bowl.
Process the almonds until fine, then set aside in bowl.
Process the dates, then add the honey.
Add the process nuts to the date-honey mixture and mix/process
Mix the nut-date-honey mixture into the processed carrots by hand.
Spoon the mixture into cups or cake pan, or roll into balls

Topping Ingredients

*1/4 lb. raw almonds
*1/4 cup raw honey
*1/2 tsp. vanilla

Topping Instructions

Process the almonds to an almond butter consistency
Add the honey and vanilla and process further
Spoon a dollop of the topping onto the cakes or balls

Enjoy!

*½ lb. of raw, unsalted almonds
*6 bananas
* fine strainer or cheesecloth

let the bananas ripen so that 1/3 to ½ of the skin is covered with spots. The bananas become sweeter, creamier, and easier to digest this way. This will be important for taste and texture.

Peel the bananas and place them into heavy duty freezer bags or Tupperware, and then put them in the freezer for at least 24 hours.

Almond Milk

Soak the almonds for 8-12 hours, and rinse.

Add soaked almonds to blender, then add twice as much purified water. i.e. Fill almonds up to the 8 oz. line in the blender, and then add water up to the 16 oz. line.

Blend on high speed for several minutes. Then strain the mix with a fine strainer or cheesecloth.

Add vanilla and almond flavoring to taste. (or use a whole vanilla bean)

Bananas

Take out of the freezer a few minutes before adding to the blender to soften them slightly. Cut up into pieces no longer than one inch.

Add almond milk to blender. Add frozen bananas pieces to the blender a little at a time.

For example, 8 oz. of milk will use 3-4 frozen bananas to make a nice thick milkshake consistency.

Enjoy!

* 2 very ripe avocados
* 3 tomatoes, diced
* 1/2 jalapeno pepper, diced
* 2 tbsp yellow onion, diced
* 3 cloves fresh garlic, minced
* 1/4 cup fresh cilantro, chopped
* kernels from one ear raw organic corn
* 2 tsp fresh lime juice
* 6-8 large romaine lettuce leaves

Prep:

In a medium sized bowl, mash the avocado.

Add remaining ingredients and stir until well mixed.

Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap.

Enjoy!