Cardamom Banana balls

June 6, 2008 at 12:57 pm (Raw) (, , , , )

Seemingly sweet, these little desserts may not actually satisfy a sweet tooth.  My family gave them the go-ahead but I wasn’t too impressed.  Not bad for an experiment though and filled with fiber and nutrients.  They certainly weren’t unagreeable.




1 cup dates (soaked for an hour or so)

2 ripe bananas

1/3 cup shredded coconut (plus extra for rolling)

3 tbsp psyllium husk

1 heaping tsp ground cardamom

1 tsp cinnamon

2-3 dashes of fine sea salt



Drain the dates and in a food processor blend them up to the consistency you desire.  In a medium sized bowl mash the bananas, coconut, cinnamon, cardamom, psyllium husk.  Add in the dates and a few pinches of salt. 

In another bowl put some extra coconut for rolling (about a half cup).  Roll the mixture into balls as best you can and roll into the coconut.  

Place on a rack in your food dehydrator or eat them raw!  


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Zucchini noodles with pesto sauce

April 15, 2008 at 5:19 am (Raw) (, , , , , , )





1 large zucchini

1/2 -1 tbps cold pressed olive oil

1 large handful of fresh basil leaves 

1 large handful toasted or raw pine nuts

1/2 tsp salt

pinch or two of pepper



1 tbsp toasted sesame seeds

pinch of course sea salt

1/2 tsp kelp powder



Wash and peel the zucchini.  Take your vegetable peeler and keep peeling it to make long thin strips.  To make this recipe raw, leave as is.  To make it easier to digest or for a semi-hot meal, you can lightly fry the “noodles” in a pan or you can heat them in the microwave for about 10-15 seconds.  NO MORE OR THEY WILL SHRIVEL!

Next put the basil, oil, salt, pepper, and pine nuts in a food processor or blender and blend very well.  Once blended, mix with the noodles or serve on top.  

To make a “parmesan” which is loaded with good stuff, clean out that food processor and grind the sesame seeds, salt and kelp together until very well ground.   Sprinkle on top of the zucchini and pesto :)

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