Raw Food by Chef Steph

Recipes

Steph’s Superfood Jam

1 Cup Apple Juice
5 tbsp Chia Seeds
1/2 cup Goji Berries
3 tbsp Hemp Seeds
2 tbsp Acai Powder
2 tbsp Maple Syrup
1 tbsp Lemon Juice

Mix together Apple Juice, Chia Seeds and Goji Berries, let stand 15 min.

Mix in Maple Syrup and Lemon Juice, let stand 5 min.

Finally mix in Hemp Seeds, Acai Powder.

Let Jam sit over night in fridge, or until Goji berries are soft.

Enjoy with almond butter for All-American PB & J snack

Recipe inspired by Julie Morris

(Photo coming Soon)

PEAR. MINT. SORBET.

4 ripe pears

3 tablespoons of fresh squeezed lemon juice

1 teaspoon cinnamon

7-10 mint leaves

1/4 cup agave nectar

3/4 cup of water

Toss chopped pairs with lemon juice and agave nectar and place in small Pyrex dish, sprinkle with cinnamon. Let dehydrate for 4-6 hrs. Place pears along with any liquid from dish into high speed blender with the water and blend until smooth. Chill mixture thoroughly in fridge, then process in an ice cream maker. Add mint leaves that have been diced to mixture as it is processing. Place in freezer for 2 hours and enjoy!

All-American Banana-Lemon Cheesecake

Crust:

2 cups Almonds

1 cup Shredded Coconut

½ cup of chopped Dates

¼ tsp of Vanilla

2 pinches of Salt

Blend shredded coconut in food processor by itself for 1 minute. And in Almonds, Vanilla, and salt. Pulse in chopped dates last. Dump whole mixture in the bottom of a Pyrex dish.

Slice Bananas long ways, about 3 pieces per banana, and place on crust for first layer.

Filling:

3 cups soaked Cashews

1 ¼ cups of fresh squeezed Lemon juice (add less if you want less tart)

1 ¼ cups of Coconut water

¾ cups of Agave

1 tsp Vanilla

2 pinches of Salt

Blend all ingredients in Vita-mix blender.

Add in:

3 Tbsp of lecithin

¾ cup Raw Unscented Coconut Butter

Blend briefly and pour mixture over bananas in Pyrex dish. Place dish in fridge for 3 minute to let harden a bit. Take out to place another decorative layer of fruit if desired. Allow to set in fridge for 2 hours and enjoy!

(Double batch recipe)

2 bunches of Green Curly Kale

2 cups of Cashews soaked for 2-4 hours

1 Green Bell Pepper

1 Yellow Bell Pepper (any two combinations of bell pepper can work)

2 lemons juiced

2 tablespoons of Redstar Nutritional Yeast

1 teaspoon Pink Himalayan crystal salt

¼ teaspoon Maca Powder

¼ teaspoon Mesquite Powder

¼ teaspoon Cayenne Powder

Wash, dry, and de-stem Kale. Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
In your Excalibur dehydrator, place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 24 hours @ 115 degrees.

Citrus-Hemp Dressing via Matt Amsden

1 1/4 cup orange juice

1/4 cup lemon juice

1/4 cup Nama Shoyu

1/4 Olive Oil

2 table spoons raw apple cider vinegar

1/2 cup hemp seeds

2-3 cloves of garlic

One 2 inch piece of ginger, peeled

1/2 teaspoon sea salt

Blend in a Vita-Mix and enjoy!