nacho cheeze sauce

1.5 cups soaked cashews (soaked & drained)
1/2 tsp salt
2  tablespoons lemon juice
3/4 cup water (more if you want a thinner sauce)
nutritional yeast (2-3 heaping Tb)
1-3 dried chipotle pepper(s)

Blend all the ingredients in a high speed blender until you reach your desired consistency.  This "cheeze sauce" is great for tacos, or drizzled over roasted veggies/potatoes.  Actually - we love it for pretty much everything.

glory to Cafe Gratitude for the ingredient list!  I am not sure of the amounts for the nutritional yeast & peppers, but this is my best guess, based on overall taste!!

almond milk

2 cups raw almonds (soaked & drained)
6 cups filtered water
1-2 dates (to sweeten)*
dash of vanilla

Blend all ingredients in a high-powered blender (high speed, 2 min) and then strain well. 
Keeps for about 2 days, so don't make too much at one time!

*you can use any alternative to sweeten: honey, sugar, agave, maple syrup!

Justin's raw granola

2 ½ cups buckwheat
2 ½ cups sunflower seeds
2 cups pumpkin seeds
1/2 cup chia seeds
dates - 10-12 medium size

blend/process: dates, coconut oil, chai spice, cinnamon
10-12 medjool dates, soaked & pits removed
2 Tbs coconut oil
1-2 Tb spices (chai & cinnamon)

coconut flakes - 1 cup

Soak all the above ingredients (seeds & dates) in their individual bowls.  Chia seeds will soak up about 1-2 cups water!  Soak everything for about 3-8 hours.  Rinse the seeds really well, and strain the water well too.  Combine all the ingredients into a large deep bowl.  Blend the remaining 3 ingredients (dates, oil & spices) in a small food processor.  Add this to your seeds & combine everything well.  Spread the mixture onto Teflex sheets, about 1/4 inch thick, for your food dehydrator.  This recipe will make about 4 sheets.  Dehydrate (105-110 degrees) for about 1-2 hours before removing from the Teflex and allowing to dehydrate on the mesh overnight.  We usually dehydrate for at least 10-12 hours total, and begin this process in the early afternoon so you will have time for soaking & to start the dehydration process before you go to bed.  Our kids LOVE this granola!! 

vanishing oatmeal cookies

1 cup salted butter (2 sticks) softened
1 cup brown sugar, packed firmly
½ cup granulated sugar
2 eggs
1 tsp vanilla extract
1½ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt (optional)
3 cups oatmeal
1 cup raisins (optional)

Preheat oven to 350° F. Beat together butter & sugars until creamy with a mixer. Add eggs & vanilla extract; beat well. Add combined flour, baking soda, cinnamon & salt; mix well with a wooden spoon. Slowly stir in oats. Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.  They will be gone so fast!