Apple Cake
by Chad Sarno of Vital Creations, LLC

  • 2 c apple shredded, fresh
  • 1 1/2 c dried apple minced
  • 1 1/2 c pecans soaked, dehydrated and ground into flour
  • 1/4 c raisins
  • 1c raisins soaked 2-4 hours and blended into a paste, or dates pitted
  • 1 1/2 T cinnamon
  • 2 T mesquite powder
  • T nutmeg
  • 1/4 t celtic salt
Place all ingredients into mixing bowl and mix by hand gently yet thoroughly and set aside. Using a 6-inch spring form pan, line the bottom with plastic wrap. Press 'cake' into pan firmly. Frost with coconut crème. Chill before serving.

**Note, with extra cake, form into bars and dehydrate for 10-12 hours for a great snack on the trail.

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Almond Sesame Fudge

    * 1/2 cup pitted dates
    * 2 cups almonds
    * 1 cup carob powder, raw organic
    * 1 1/2 cups sesame seeds
    * 2 Tbsp. vanilla extract

Soak seeds, soak almonds. Peel skins from the almonds. Process through the Champion using the blank.

Put the almonds and dates through the Champion, altering one, then the other.

Put into bowl. Add the remaining ingredients. Stir or knead ingredients together. Press into a glass bowl
and chill. Cut into squares before serving.
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Almond Milk

(my comments are in the [brackets])

1 cup sprouted almonds
3 -3 1/2 cups filtered water

1) Process almonds in the blender with 1/2 to 1 cup of water until well blended, then add balance of water and blend again.

2) Pour into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk. This milk can be enjoyed as is or flavored in various ways (see suggestions below). The left over almond pulp can be used to make Almond Cookies [or truffles, or cheese or pies, or cakes or anything. Please do not throw this out].

Yield: almost a quart. Keeps for up to 5 days in the refrigerator. The Sweet Almond Milk (see below) keeps 1- 2 days. After storage, the milk separates so shake well before using.


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Almond Hummus

2 cups soaked almonds
1 cup sesame seeds, ground (in coffee or seed grinder OR THE VITAMIX!)
4 cloves garlic
1/4 cup olive oil
1/2 cup water
1 T. dried, powdered cumin
2 t. celtic sea salt
2 lemons, juiced

Blend in food processor until creamy. Serve with raw veggies or wrapped in lettuce leaf.

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