The Complete Book of Raw Food (90 page)

BY
P
EGGY
K
ENNEY

A
DVANCED PREP
:
none
I
MMEDIATE PREP
:
30 min

S
PECIAL
E
QUIPMENT
double boiler with thermometer
S
ERVES
1–2

6 Xoçai™ Nuggets

½ lb organic strawberries

In a double boiler heat water to 100°F. Remove from heat. Place Xoçai™ Nuggets in the top of boiler. Place the lid on the pan and let stand for 20 minutes. The nuggets are fine Belgian chocolate and will melt easily.

When the chocolate is melted, stir until smooth. Place your berries on the end of a fork and swirl in the Xoçai™ chocolate until covered.

Place on a clean surface to dry.

TIP: With smaller fruit pieces you can spear them with a toothpick, cover them with chocolate and stick the toothpick into an apple for display. It’s fun and healthy!

Xoçai™ Fondue Fruit Dip

BY
P
EGGY
K
ENNEY

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Fondue pot
S
ERVES
2–4

16 Xoçai™ Nuggets

Selected fruit cubed and arranged on a plate
.

Place your fondue pot on the lowest setting.

Unwrap the Xoçai™ Nuggets and place in the fondue bowl and cover.

Let warm for 10 minutes.

Stir and dip with fruit of choice.

Xoçai™ Topping

BY
P
EGGY
K
ENNEY

A
DVANCED PREP
:
none
I
MMEDIATE PREP
:
2–5 min

S
PECIAL
E
QUIPMENT
none
S
ERVES
1

2 oz Xoçai™ Activ™

Fruit medley of your choice

Drizzle Xoçai™ Activ™ over your favorite fruit bowl and enjoy.

Apple Raisin Cookies

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
6 to 8 hours for soaking + 8 to 12 hours for dehydrating
I
MMEDIATE PREP
:
30 min
Y
IELDS
24 cookies
S
PECIAL
E
QUIPMENT
Champion juicer, dehydrator

2 cups sunflower seeds, soaked 6 to 8 hours and rinsed

2 Fuji apples, cored

2 large bananas, peeled

½ cup honey dates, pitted

1 teaspoon vanilla

1 teaspoon cinnamon

1 cup raisins

1 cup walnuts, soaked 6 to 8 hours and chopped

Process sunflower seeds, apples, bananas, and dates through a Champion juicer using the blank plate. Spoon into a large bowl, and add the vanilla, cinnamon, raisins, and walnuts. Spoon the dough onto a dehydrator tray lined with a Teflex sheet, and form into small round cookies. Dehydrate at 105°F for 4 to 6 hours, and then turn cookies over and remove Teflex sheet. Continue dehydrating for another 4 to 6 hours to desired consistency.

Blueberry Snow Cookies

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 hours for dehydrating
I
MMEDIATE PREP
:
40 min
Y
IELDS
60 cookies
S
PECIAL
E
QUIPMENT
Food processor, Champion or Green Power / Star juicer; dehydrator

4 apples

3 carrots

2 cups dates, pitted and packed

4 cups almonds, soaked

½ cup coconut butter or olive oil

3 cups raisins

4 cups shredded coconut

2 cups frozen blueberries or cranberries

3 cups walnuts or pecans, soaked and dehydrated