Recipes

Here are some of my standby recipies I use alot for kids....

RAW man ( there is a photo of this in the first week)
Face – round - oat crackers
Spread on face – brazil nut pate - currents for eyes, capsicum for nose, half round carrot for smiley face
Body – half piece of corn
Legs – celery sticks
Feet – broccoli flowerettes
Arms - dried banana sticks
Hands – cauli flowerettes

Zucchini Boats - pictured here....


Source the tiniest zucchini you can as these are sweet and easy for little hands to hold. For 4 boats - Cut 2 zucchini halfways and remove core. Put core, half a spiralised carrot, 1 tsp garlic,1 tsp ginger, 3 tsp sunflower seeds, 5 soaked almonds and splash of braggs or soy sauce in blender and blend. Refill shell and poke in sails made of capsicum pieces and spinach leaves and serve on sea of spiralised carrot and zucchini.

Brazil Nut Pate
1 cup Brazil nuts
½ cup sunflower seeds
1 clove garlic
Ground Celtic salt to taste (about 1/4 teaspoon)
5 tbsp lemon juice
a little water – if required while blending

Blend all ingredients in a high speed blender until smooth.

Annies Pizza Crackers
1 cup soaked and sprouted buckwheat (soak for 8 hours - drain and allow to sprout for further 8 - 12 hours)
1 red pepper
10 dried tomatoes
1 red onion
1 carrot
1 small head of broccoli
10 green olives
10 black olives
2 stalks celery with leaves
1 cob sweet corn - kernals cut off
1 clove garlic
large sprig of basil and parsley

## You can add whatever vegetables you like to this

Puree (or grind in juicer) all ingredients and mix together thoroughly. Transfer to an oiled solid dehydrator sheet. Sprinkle sesame seeds and grind salt over the top. Dehydrate for about 6 hours (or when top is dry). Cut into desired shapes and transfer them to a mesh dehydrating rack. Dehydrate until crisp (about 5 more hours) and store in an air tight container.

If you don’t have a dehydrator – put into very low oven overnight – or in a sunny position all day ( out of way of birds and ants!!)


Gingerbread Un - Cookies
Blend a cup of almonds (not soaked) in blender until it is a fine flour
Add a 2 tablespoons of pear juice or apple juice (or honey)
Add a teaspoon of flax oil ( Mega Oil)
Add a tiny pinch of Celtic Sea Salt
Add a dash each of dried powdered Ginger, Cinnamon, and Cloves
Add 4 dates

Mix in blender again. Form into cookie shapes by rolling into balls and flattening – or press mixture into dehydrator tray and press cutter shapes into flattened dough. Dehydrate for 6 hours – or till dry and chewy – or till crisp – however you like your cookies. Break into shapes and snack on the ‘left over bits”

Mini Fruit kebabs – on toothpicks put half a grape, chunk of pineapple, piece of apple and chunk of melon serve with cashew nut crème as a dip

Cashew Nut Crème – blend 2 cups of soaked cashew nuts with a little water and lemon juice.


Oat Cakes
100 g flax seeds – soaked for 2 hours
50 g of oat bran
100 g of steel cut oats
1tbs mega oil
3 tbs pear juice (could use honey or apple juice)

Blend till smoothish and press mixture into dehydrator tray and press cutter shapes into flattened dough. Dehydrate for 8 hours – turn over and dehydrate for further 2 hours.

Fruit and Nut “Chocolate” Desserts
Soak 1 cup of dried mixed fruit pieces ( chopped smallish) and 1 mixed cup of cashews, almonds and hazelnuts in 2 cups of orange juice for 3 hours.
Blend 1 can of coconut cream (or 500ml of freshly made coconut cream) with 5 figs and one ripe avocado. Add honey or pear juice to sweeten if you like. Add 2 tbsp of carob powder and blend well.
Drain juice from fruit and nut mix ( drink it if you like!) and divide it into muffin tin tray ( will make 10 – 12)
Pour ‘chocolate’ mousse mixture over fruit and nuts and pop tray into freezer for at least 4 hours.
To serve, remove from freezer for 15 mins, turn out individual desserts onto a plate and serve with cashew nut crème and sliced strawberry.