Dr Candice

Kale Avocado Salad

/Serves 2/
This is a great way to prepare kale, which can be difficult to eat "raw" for many people 'transitioning' to the raw foods diet. When kale is massaged with Celtic salt, the kale 'wilts' making it easier to digest and definitely more palatable. This salad has grown to be a staple dish for the Tree of Life community and all who experience it.

1 head kale, any variety is great shredded

1 c tomato diced

1 c avocado chopped

2 1/2 T olive oil

1 1/2 T lemon juice

t Celtic Sea Salt

1/2 t cayenne

In mixing bowl toss all ingredients together, squeezing as you mix to 'wilt' the kale and creaming the avocado. Serve immediately. As variation add chopped fresh herbs.

Apple Fennel Salad with Lemon Zest

/Serves 4/

2 c fennel julienne thin

2 c apples julienne thin

T lemon zest

2 T lemon juice

2 1/2 T olive oil

1 1/2 T thyme, fresh and minced

T red jalapeno seeded and minced

1 t Celtic salt

Cracked black pepper

In medium mixing bowl toss all ingredients well. Serve chilled. A great variation can be omitting the apples and adding tangerine slices.

Italian Pilaf with Select Herbs

/Serves 4/

3 c wild rice soaked for 3-5 days rinsing twice a day

1c avocado diced

2 T lemon juice

3 T basil chiffonade (shredded)

T chives minced

1/2 c tomato seeded and diced

1/2 c celery diced

2 1/2 T flax oil

t Celtic salt

1/2 t cayenne

When rice has 'split' and become fluffy it is ready to use. In medium mixing bowl toss all ingredients together, massaging while mixing to create 'creamy' consistency. Will keep for up to 3 days in fridge.

Thai Cannelloni Bites with Pignoli-herb Pate

/Serves 4-6/

3 zucchini sliced thin lengthwise with mandolin

2 c Almonds or Cashews soaked 10-12 hours

1 c pignoli nuts, (pine nuts) unsoaked

2 T olive oil

2 T lime or lemon juice

1/2 t Celtic salt

T garlic

1 1/2 T ginger minced

T lemongrass minced (optional)

1/2 t black pepper

T curry powder

1/2 t cayenne

3 T water

1/2 c sun dried black olives pitted and minced

2 T cilantro, fresh and minced

2 T basil, fresh and minced

In food processor blend the cashews, pignoli nuts, olive oil, lemon juice, salt, pepper, garlic, ginger, lemongrass, curry powder, cayenne and water until smooth, thick paste. Pulse in the olives, thyme and basil.
*To assemble:*
Place two zucchini strips side by side. Place a small scoop of pate near end of strips facing you. Fold over zucchini and proceed to role until paste actually holds the round together. Slice off excess zucchini. Place on screen of dehydrator sheet and continue to dehydrate for 6 hours or until firm. Serve plated with spicy marinara, curry sauce or with toothpicks as appetizers

Spicy Ginger Marinara

/Serves 4/

2 c Red bell pepper chopped

1 c Tomato chopped

1/2 c Sun dried tomato soaked for 2-3 hours in filtered water

1/2 c apple cored and chopped

2 cloves garlic

2 T ginger chopped

4 kefir lime leaves (optional)

2 T Olive oil

t Celtic Sea Salt

1/2 t Black pepper, cracked

t cayenne (optional)

3 T Basil, fresh and chopped

2 T Chives, fresh and chopped

In Blender, blend the red pepper, tomato, sun dried tomato, apple, garlic, ginger, lime leaves, olive oil, salt, pepper and cayenne until smooth consistency. Pulse in the fresh basil and chives, making sure not to blend fully leaving small pieces of h.erbs in sauce.
Serve over Thai cannelloni, with any raw vegetable pasta or as a sauce for a Thai pizza.
*Note:* May need to adjust quantity of salt to liking, depending on quality of tomatoes.
Try a variation with tomatoes, omitting 2 cups of the bell peppers. With excess leftovers, simply add a bit of olive oil and apple cider vinegar for a salad dressing.

Falafel

/Serves 4-6/

1 1/2 c almonds soaked overnight in filtered water

1 1/2 c walnuts soaked overnight in filtered water

1/4 c raisins soaked 1-2 hours

3/4 c sesame seeds ground fine

1/2 c parsley minced

1/2 c cilantro minced

1 1/2 T garlic minced

2 T sage fresh and minced

3 T oregano fresh and minced

2 T olive oil

2 T lemon juice

1/2 t black pepper

2 t Celtic sea salt

In champion juicer or other homogenizer, homogenize the almonds, walnuts and soaked raisins. Hand mix in remaining ingredients to the nut mixture. When thoroughly mixed form into small 1/2 dollar size thumbprints and dehydrate for 4-6 hours. Serve with Pignoli-dill sauce (below).

Pignoli-Dill Sauce

/Makes 2 cups/

1c pine nuts

1/3 c lemon juice

1/3 c olive oil

1/3 c water

T garlic

t Celtic sea salt

3 T dill, fresh and chopped

In high-speed blender, blend pine nuts, lemon, olive oil, water, garlic and salt until smooth. Pulse in fresh dill. Serve with falafel or simply as a dressing.

Carob fudge fondue

/Serves 3-4/

1 c raw almond butter

3/4 c dates, pitted and blended with 1/4 c water to a paste.

T Nama Shoyu

1 t vanilla bean minced

1 c carob powder, (for a chocolate, simply substitute 1/2 c carob and 1/2 c chocolate powder, which is not a raw product)

1 c filtered water

Select sliced fruits, apples, strawberries, bananas, pears etc.

In high speed blender, place all ingredients in and blend well until smooth. It may be difficult to blend at first so add more water to make the job easier on your blender. Serve with select sliced fruits. Also is a great cake frosting. Be careful with this one, it is truly a divine decadence.

Apple Cake

/Serves 6/

2 c apple shredded, fresh

1 1/2 c dried apple minced

1 1/2 c pecans soaked, dehydrated and ground into flour

1/4 c raisins

1 c raisins soaked 2-4 hours and blended into a paste, or dates pitted

1 1/2 T cinnamon

2 T mesquite powder

t nutmeg

1/4 t celtic salt

Place all ingredients into mixing bowl and handmix gently, yet thoroughly, set aside. Using a 6-inch spring form pan, line the bottom with plastic wrap. Press 'cake' into pan firmly. Frost with coconut créme. Chill before serving. *Note:* with extra cake, form into bars and dehydrate for 10-12 hours for a great snack on the trail.

Coconut Créme

1 c coconut meat

1/2 c coconut water

1/2 c cashews soaked 10-12 hours

1/3 c dates pitted

t vanilla bean

1/2 t Celtic salt

In high-speed blender, blend all ingredients until smooth. Serve as frosting for apple spice cake. *Note:* for a great variation try omitting the cashews and adding unsoaked macadamia nuts, or freezing and homogenizing as a decadent gelato.