RawGuru.com: Recipes

Soups
-Carrot Ginger Soup
-Cream of Spinach Soup
-Cream of Cauliflower Soup
-Hearty Tomato Soup

Salads
-Trinity Kale Salad
-Simply Yum Salad
-Quick Mix Salad
-Seaweed Salad

Entrees
-Living Pizza
-Living Lasagna
-Nori Rolls
-Tasty Tacos

Sides
-Stuffed Red Bell Peppers
-Mexican Rice
-Mushroom Fettucini Alfredo
-Collard Green Wraps

Juices
-Beet me up!
-Bettter than any Superfood Juice
-Heart Chakra Juice
-Purple Passion Juice

Nut Milks
-Almond Mik
-Mesquite Milk
-Egglessnog Milk
-Hazel Nut Milk

Desserts
-Keylime Pie
-Deep Dish Apple Cobbler
-Strawberry Cheesecake
-Bliss Balls

Soups

Carrot Ginger Soup
serves 2-3 people

Ingredients
Juice from 10 carrots and 1 green apple
1 avocado
Juice from 1/2 a lemon
1/2 tsp. sea salt
1/2 tsp. chopped ginger
1/4 tsp. allspice

How to: Put everything in a high speed blender and blend till thick and smooth. Serve slightly warm.

Cream of Spinach Soup
serves 2-4 people

Ingredients
2 cups spinach
1 cup cucumber juice
1/2 cup cashews
2 tbs. lemon juice
Sea salt to taste
Dash of nutmeg

How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.

Cream of Cauliflower Soup
serves 2-4 people

Ingredients
2 cups cauliflower
2-3 cups water
1/2 cup cashews or pine nuts
2 tbs. lemon juice
Sea salt to taste

How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.

Hearty Tomato Soup
serves 2-4 people

Ingredients
1 pint cherry tomatoes
1/2 cup soaked sundried tomatoes
1 tbs. agave nectar
1 cup water
2 tbs. olive oil
1-2 clove garlic
1/2 tsp of dried basil, oregano, and thyme
2 tbs. lemon juice
Sea salt to taste
Dash of nutmeg

How to: Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.

Salads

Trinity Kale Salad
serves 2-4 people

Ingredients
8 leaves each of curly kale, russian kale and dino kale (shredded)
1 tomato (diced)
1 avocado (diced)
3 tbs. onion (diced)
2-3 tbs. olive oil
2 tbs. agave nectar
4 tbs. lemon juice
Sea salt to taste

How to: Mix everything in the bowl. With your hands, massage the salad for about 5 minutes. Let the salad marinate for about 2-3 hrs. before serving. Garnish with cherry tomatoes.

Simply Yum Salad
serves 2-4 people

Ingredients
1 head romaine lettuce (shredded)
1 tomato (diced)
1 avocado (diced)
1/2 cucumber (diced)
3 tbs. onion (diced)
4 tbs. sprouted sunflower seeds
2 tbs. agave nectar
3 tbs. lemon juice
1 handful dulse or nori fronds
Sea salt to taste

How to: Mix everything in the bowl. With your hands massage the salad for a few minutes. The seaweed will break up and the flavors will concentrate. Le the salad sit 20 mins. at room temp. before eating.

Quick Mix Salad
serves 2-4 people

Salad
1 cucumber (unpeeled and diced fine)
1/2 red bell pepper ( diced fine)
1 avocado (chopped)
1 tomato (chopped)
1/2 cup radichio (chopped)
10 stalks kale (julienned)

How to: Toss everything together.

Dressing
1 lemon (juice only)
1 1/2 tsp. agave nectar
2 tbs. olive oil
1 tsp. hemp seed oil
2 garlic cloves
1 tsp. salt or to taste

How to: Blend everything up till smooth. Pour over the salad and let it sit for 20 mins. at room temp. before eating. Tha flavors will develop! Garnish with fresh herbs.

Seaweed Salad
serves 2-4 people

Salad
1/2 cup dulse fronds (soaked for 2 hrs)
1 cup nori fronds
1/2 cup wakame
2 carrots (shredded)
4 tbs. sesame seeds
1/2 cup shredded cabbage

How to: Mix everything untill well combined.

Dressing
1 lemon (juice only)
4 dates (chopped)
3 tbs. sesame seed oil or olive oil
2 tsp. ginger
Salt to taste

How to: Blend everything up till smooth. Pour dressing over salad and let the salad sit for 30 mins. at room temperture. Serve on spinach leaves and garnish with edible flowers.

Entrees!

Living Pizza
serves 4-6 people

Crust
3/4 cup golden flax seeds (ground fine)
2 cups almonds (ground fine)
2 cups sunflower seeds (ground fine)
2 tbs. olive oil
2 tsp. dried basil
2 cloves fresh garlic (chopped)
1 1/2 tsp. salt
3-4 tbs. honey
1/2 cup water or as needed

How to: Put the water, honey, salt, basil and olive oil in a food processor. Pulse everything till smooth. Set aside. In a large mixing bowl combine the flax, almonds, and sunflower seed powders. Pour the water mixture on top, using your hands form into a big mound. Add more water if necessary. Knead the dough to form a smooth round. Give it a taste to test for seasonings. If it needs more salt add some. Divide the mound into four equal sections. Form these into balls. Take the first ball and put it onto a teflex sheet. Shape it into a thin round. About 4 mm thick. Make the "lip" (crust) around the pizza a little thicker. Do the same thing for the other mounds. Place each tray of pizza into a dehydrator set to 105 F. for 10 hours. Then remove from teflex sheet and continue to dehydrate on the tray for 10 more hours. Leave pizzas in the dehydrator until ready to put the sauce and toppings on.

Tomato Sauce
8 roma tomatoes (chopped)
1 cup sun dried tomatoes (soaked for 2 hrs., save soaked water)
3 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. thyme
2 cloves garlic (chopped)
2 tbs. olive oil
3 dates (pitted)
1 tbs. lemon juice
Salt to taste

How to: Put everything in a blender, add the tomato soak water and blend till thick. Set aside.

Ricotta cheeze
1 cup almonds (soaked for 8 hrs.)
1/2 cup truly raw cashews
1 cup pure water
1 tbs. lemon juice
1 tsp. Celtic sea salt
2 cloves garlic

Blend everything up till smooth and thick. Add more salt if needed. Put mixture in a glass bowl and cover with a clean cloth. Let stand for 6 hrs. at room temperture.

Toppings
Chopped sun dried olives, fresh herbs, zuhchkinni slices, chopped tomatoes, slices avocados, pesto, chopped pineapple, slivered red onions, edible flowers, etc...

Assembly: If possible serve the pizzas in pizza boxes. Take one pizza, put it into the box, spread the tomato sauce on the pizza crust. Add dallops of cheeze all around and then throw some toppings on top. Garnish with edible flowers and close the lid of the box. Decorate the box if you like! Enjoy warm with a light salad.

Living Lasagna
serves 4-6 people

This lasagna has multiple layers and a rich flavor that will tantalize your taste buds. A must try for everyone!

Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs.
7 roma tomatoes
4 garlic gloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates

Blend everything together till smooth. Set aside.

Mushroom layer
3-4 cups mushrooms (sliced)
3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
2 tbs. olive oil

Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

Noodle sheets & marinated veggies
4 zucchini

1/2 small onion sliced really thin
1 red bell pepper sliced really thin
1 yellow bell pepper sliced really thin
2 tbs. olive oil
2 tbs. lemon juice

Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.

Herb Ricotta Cheeze
1 cup raw cashews
1/2 cup mac nuts
2 tbs. pine nuts
1/2 tsp. salt
2 tbs. lemon juice
1 tsp. fresh basil, dill, oregano, parsley, etc..
1 cup and 2 tbs. of water, or less

Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

1 cup spinach
1/2 cup chopped drained raw olives
1/2 cup fresh basil

Making the lasagna: Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.
That's it! It looks kinda hard, but if you break it down, it's really easy. You and your family are worth it! Make it once or twice a week. Add marinated eggplant as one of the layers, or your favorite veggie. You can cut a piece and put it into the dehydrator so it will get warm and then serve it. Raw food doesn't have to be served cold. Enjoy!

Nori Rolls
serves 4-6 people

Sushi 101 with Alex
(excerpt from my book)

The Perfect "Rice"
1 and 3/4 cups peeled fresh parnips
3 tbs. mac nuts
3 tbs. pine nuts
1 tbs. flax or hemp seed oil
1 1/2 tbs. agave nectar
2 tbs. lemon juice
1-2 pinches celtic sea salt
1 tbs. raw soy sauce or south river miso

Process in the food processor until rice-like. Set aside.

Marinated Veggies for Sushi
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zuchinni cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice

Keep in the fridge until read to use.

Extras
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)

10 Steps to Making Sushi

Step 1: Take a sheet of nori and place it onto a clean smooth surface.
Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.
Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top.
Step 4: Top that with a few pieces of the julienned avocado.
Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice.
Step 6: Get a mini spray bottle or a pastry brush and brush the top part of the sushi.
Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime.
Step 8: Let the roll sit for 5 minutes before cutting.
Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.
Step 10: Plate 5 nori rolls and garnish the platter with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce.

Tasty Tacos
serves 10-12 people

Taco shells and fillings
Makes about 30-40 small taco shells

2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
1 cup sprouted sunflower seeds
2 tbs. minced sweet onion
3 tsp. minced garlic (with the skin)
1 tsp. chili powder
1 tsp. cayenne powder
1 tsp. cumin powder
2 tbs. poppy seeds
Celtic sea salt to taste

How to: Mix everything in a food processor, and process till smooth, add water to make it more like a batter. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp.

Guacamole Salsa

1 avocado, diced
1 tbs. minced red onion
4 tbs. chopped fresh herbs (parsley, cilantro, marjoram)
1 tbs. lemon or lime juice
½ clove minced garlic
1 tsp. cayenne powder
1-2 pinch Celtic sea salt

How to: Combine everything together and put the avocado pit in the mixture to prevent oxidation.

Creamy Cream Cheeze or Sour Cream

1 cup truly raw cashews (soaked for 4 hrs)
1/2 cup pine nuts
2 tbs. lemon juice
2 pinches of Celtic sea salt
3/4 cup water or more if needed
4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.)

How to: Put everything in a high speed blender and blend till smooth and thick.

Mad Mango Salsa

2 ripe mangoes, peeled, and cut into 1/4 inch cubes
1 tbs. fresh hot pepper, minced(optional)
4 tbs. chopped cilantro
2 tbs. lime or lemon juice
1/2 tsp. Celtic sea salt
1 tbs. minced red onion

How to: Toss everything in a bowl and enjoy!

“Refried Beans”

1 cup sprouted sunflower seeds
3 tbs. tahini (sesame seed butter)
1 clove fresh garlic (with skin attached)
2 tsp. lemon juice
3 tsp. minced sweet onion
2 tsp. chili powder or 1 tsp. cayenne
1 tsp. cumin powder
1-2 dates
Celtic sea salt to taste

How to: Put everything in a blender and blend till smooth. Add more salt or spices if necessary.

To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever!

Sides

Stuffed Red Peppers
serves 2-4 people

Ingredients

2 red bell peppers (cut into sections)

Filling
1 cup soaked sunflower seeds
1/2 pint cherry tomatoes
1 stick of celery
1/2 tsp. each of cayenne powder, paprika, basil, oregano, and garlic.
1/2 small onion (chopped)
2 tbs. lemon juice
1 tbs. olive oil
Sea salt to taste

How to: Put all the filling ingredients into a food processor and process till thick and smooth.

Assembly: Spoon 2 tbs. of the filling into each pepper half and garnish with a parsley leaf.

Mexican Rice
serves 2-3 people

Ingredients

2 tbs. chopped red onion
1/4 cup chopped red bell pepper
1 large clove garlic, minced
2 teaspoons olive oil
1 cup parsnip rice (3/4 cup parsnips processed in a food processor til rice-like with 2 tbs. pine nuts)
4 tbs. minced sun dried tomtatoes (soaked for 6 hrs)
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon celtic sea salt
3 tbs. of the sun dried tomato soak liquid

How to: Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable.
Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develope, about 3-6 hrs in the fridge.) Enjoy!

Mushroom Fettucini Alfredo
serves 3-5 people

Fettucini
With a vegetable peeler, peel thin strands of about 5-6 yellow zuchinnis. Set aside.

Mushroom Sauce
3/4 cup soaked dried mushrooms or 1 cup fresh mushrooms
3/4 cup soaked cashews
3/4 - 1 cup of water
1 tbs. olive oil
1 tbs. agave nectar
2 tbs. lemon juice
1/4 tsp. dried white pepper
Salt to taste

How to: Process everything for the mushroom sauce in the food processor. Add the sauce to the pasta. Toss well and let sit for half an hour before serving.

Collard Green Wraps
serves 3-5 people

Wraps
Collard Greens

Nutty Filling
1/2 cup soaked hazel nuts
1/2 cup soaked sunflower seeds
1/2 cup soaked almonds
1-2 sticks celery (chopped)
1/2 cup of water
1 tbs. olive oil
1 tbs. agave nectar
3 tbs. lemon juice
Salt to taste

How to: Process everything for the filling in a food processor. Spoon 2-3 tbs. of the nutty filling in each collard green. Tie 1 green onion around the wrap to keep it from falling apart. Garnish the sides with chopped tomatoes.

Juices

Beet Me Up!
serves 1-2 people

Ingredients

1 bunch celery
2 cucumbers
1/2 large beet (chopped)
1/2 bunch parsley
1 small piece ginger
1 lemon w/ white pith (juiced whole)

How to: Juice everything together. Stir will and drink away!

Better than Any Superfood Juice
Serves 2-3 people

1 bunch celery
1 bunch wild greens (If you dont have any, use dandelion, endive, and kale)
1 bunch hebs (cilantro, parsley, mint, oregano, etc..)
1 cucumber
1 shot fresh kamut grass juice (use wheatgrass if you dont have kamut)
1 lemon with the rind

How to: Juice everything together. Take slow sips and feel the energy!

Heart Chakra Juice
Serves 1-2 people

1 head of kale
1 bunch of parsley
1 garlic clove
1 cucumber
1/2 head of celery
5 radishes

How to: Juice everything and love yourself!

Purple Passion Juice
Serves 2 people

1/2 head of purple cabbage
5 stalks celery
1 cup blackberries
1 piece of ginger (skin on)
1 lime or lemon
2 tsp. maca powder

How to: Juice everything and...... :)

Nut Milks

Basic Almond Milk
serves 2-4 people

Ingredients

2 cups almonds (soaked for about 6-8 hrs)
4 cups water
Sea salt to taste

How to: Blend everything till smooth. Strain through a nut milk bag or cheese cloth. Dehydrate the nut pulp for later use. Drink up!

Mesquite Nut Milk
serves 2-4 people

Ingredients

1/3 cup almond butter
1 cup cashews
4 cups water
Sea salt to taste
3-5 tbs. mequite pod meal

How to: Blend everything till smooth. Strain through a nut milk bag or cheese cloth. Dehydrate the nut pulp for later use. Drink up!

Egglessnog
serves 2-4 people

Ingredients

1 cup cashews
1 cup macadamia nuts
4 cups water
Sea salt to taste
4-6 tbs. agave nectar
2-3 pinches of nutmeg

How to: Blend everything till smooth. Strain through a nut milk bag or cheese cloth. Dehydrate the nut pulp for later use. Drink up!

Hazel Nut Milk
serves 2-4 people

Ingredients

1 cup soaked almonds
1 cup soaked hazel nuts
4 cups water
Sea salt to taste
4-6 tbs. agave nectar
1/2 vanilla bean (seeds only)

How to: Blend everything till smooth. Strain through a nut milk bag or cheese cloth. Dehydrate the nut pulp for later use. Drink up!

Desserts!

Key Lime Pie
serves 6-8 people

Ingredients

Crust:
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice

Filling:
1 big avocado or two small ones
juice of 4 limes or 7 keylimes
zest of the limes/keylimes
1/2 cup cashew nuts

Frosting:
1/2 cup almond milk or water
1 cup mac nuts
1/4 cup cashews
1 vanilla bean scraped (optional)
3 tbs honey or 7-10 dates

Garnish:
Crushed pistachios
lemon wedges

Preparing crust:
Process all ingredients until crumbly and soft. Press into a 10 inch springform pan and chill

Preparing filling:
Either blend everything in blender until thick and creamy or put through juicer (ie: champion, greenpower)

Preparing frosting:
Put everything in a clean blender and whip it up until nice and smooth. No lumps please.

Assembly:
Take out the chilled crust. Spoon the filling on top. Smooth it out with a spatula or spoon. Let chill for 1 hour. Take it out and then pipe or spoon the frosting on top. Garnish with lemon/lime wedges and chopped pistachios. Put in the fridge/freezer for another hour to set and enjoy.

Deep Dish Apple Cobbler
serves 6-8 people

Ingredients

Filling
6 gala or fuji apples (chopped)
2 granny smith apples (chopped coarse)
1 tbs. agave nectar
2-3 tbs. lemon juice
Pinch of sea salt
1-2 tsp. pumpkin pie spice mix (cinnamon, cloves, ginger, nutmeg, allspice, cardamom)

How to: Process everything in a food processor till smooth. Spoon filling into a round 9-10" cobbler pie pan. Set aside.

Crumb Topping
1 1/2 cups of walnuts
3/4 cup pitted dates
Zest of 1/2 lemon
1-2 tsp. pumpkin pie spice mix
pinch of sea salt

How to: Process everything till thick and well combined. Make a mound of this mixture and place it on top of the filling. Garnish with apple wedges, and lemon zest. Best served warm with cinnamon ice cream and egglessnog.

Strawberry Cheezecake
serves 6-8 people

Crust
1 cup brazil nuts (or almonds)
1 cup walnuts
1/2 cup dried figs (or dates)
1/4 cup raisons
2 tbs. of orange juice
pinch of salt

Filling
2 cups raw cashews (soaked for 10 hours)
1 cup almonds or mac nuts (soaked for 2 hrs)
3 tbs. pine nuts
2 tbs. rejuvelac
pinch of salt
1/3 cup coconut water and 3 tbs. chopped meat
1 sun dried vanilla bean or 1 ts. vanilla extract
3 tbs. agave nectar or honey or 3-5 dates

Whipped Cream
1 cup young coconut meat (chopped up)
3 tbs. raw cashews or mac nuts (soaked for 8-10 hrs)
5 dates or 1 tbs. honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
drop of vanilla extract

Topping
1 pint really ripe red strawberries (sliced fine and put into a bowl)
3 tbs lemon juice
1/2 tbs agave nectar or honey
pure water (not tap)

How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge).
Now the filling. In the vitamix or champion juicer blend/process the cashews and almonds or macnuts untill they are creamy. Put this in a bowl and add the rejuvelac and salt. Mix really well. Put in a nut milk bag or cheese cloth or bowl covered with a towel and leave it out in a warm place (room temp) for 10-12 hrs. Combine this "cream cheez" mixture and blend it with the 1/3 cup coconut water and coconut meat, vanilla bean or extract, agave nectar or honey. Put in the freezer untill ready to use.
Blend all the ingredients for the whipped cream and chill in the freezer
Now for the topping. Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the lemon juice and a little agave nectar or honey. Set aside untill ready to use.

Assembly:
Yay, we're almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Put the whipped cream in a star tipped pipeing bag and pipe it all along the sides of the cake, or all over. Garnish with extra lemon zest, and put in the freezer for 8 hrs.

Make a strawbery sauce to go with the cake.
1 cup frozen strawberries
1 tbs. lemon juice
1/2 cup water or orange juice

Blend in a high speed blender, and strain out the seeds. Serve along side the cake.This cake is soo good, it's better to make two. It's a little time consuming but well worth it. Trust me.

Bliss Balls
serves 4-6 people

Ingredients
1 cup sunflower seeds
1/2 cup almonds
1/3 cup agave nectar or dates
3-5 tbs. mesquite meal or carob powder
pinch of nutmeg and/or cinnamon
pinch oe 2 of sea salt

How to: Put the sunflower seeds and almonds in the vitamix to make them into a flour or powder. Then, mix them with the rest of the ingredients. Get about 1-2 tbs. of the mixture and shape it into a nice round ball. At this point you may roll it in sesame seeds, coconut flakes, or carob powder. Continue this process until all of the mixture is gone. Put the bliss balls into the freezer until ready to eat.