raw energy balls

This is a great snack to take with you on a long hike or a long day at work. You can also add one to your child’s lunchbox for a sweet, nutritious treat.

1 cup raw almonds (or walnuts)
1 cup Medjool dates, pitted
¼ cup raisins
¼ cup raw almond butter
spice it up with any of these:
¼ tsp cinnamon
¼ tsp ground cardamom
¼ tsp chai spice
¼ tsp cacao 

shredded organic coconut

In a food processor fitted with the “s” blade grind the almonds/nuts until finely ground. Add the dates, raisins, and spices. Grind to a fine meal. Add the almond butter, process again until thoroughly mixed.

Form into balls and roll in shredded coconut. Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.

Glory to The Whole Life Nutrition Cookbook

cashew cheese

1 1/2 cups raw cashew nuts (not roasted or salted)
1/4 cup water
2 Tbsp dry white wine (optional, can use water instead)
2 tsp fresh lemon juice/ or good vinegar
2 Tbsp nutritional yeast
2 cloves garlic (minced)
1/2 tsp sea salt (fine)
ground black pepper (to taste)

This recipe makes about 1.5 cups!  

Place the nuts in a salad bowl, cover with fresh water and let soak for 2 hours.  Drain the nuts and place them in the bowl of a food processor or blender. Add water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water if necessary and blend again to adjust the consistency; the cheese will get a little more solid as it sets.  Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.
Glory to www.chocolate&zucchini.com

taco mock-meat

1 cup walnuts (soaked & rinsed)
10 sundried tomatoes (soaked for at least 1-2 hrs)
1 large Portabella mushroom (chopped)
2 garlic cloves (minced)
1 tsp coriander
1/2 tsp cumin

1/4 tsp chili powder (add more to taste)
1/8 tsp cayenne powder (add more to taste)
1 tsp sea salt
1-2 tablespoons oil (flax/olive)
juice of 1 lime

Place everything into your food processor (with an S blade) and pulse several times, using a spatula to scrape the sides every so often, until you reach your desired consistency.  I like a little bit of chunkiness to the mixture.  Empty into a bowl and squeeze lime juice on top.  Enjoy as a taco wrap or as a spread.