In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.

In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.

Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.

Dash of cayenne

1/2 cup cashews

2 Tablespoons rye flour (or amaranth flour if gluten free)

2 Tablespoons millet flour

1 Tablespoon onion powder

1 Tablespoon beef or chicken seasoning

1 teaspoon Himalayan salt

Mix all ingredients thoroughly in the blender.  Bring to a boil while stirring with a wire whip until your gravy reaches the consistency you prefer.  Serve and enjoy!

1 1/2 cups fresh basil

1/4 cup fresh mint

1/4 cup fresh cilantro

1/2 cup pine nuts or sliced almonds

2 small green chiles

1 Tablespoon fresh ginger (grated or chopped fine)

4 cloves garlic

1/1/2 teaspoons Himalayan salt

1/4 cup fresh lime juice

1 cup olive oil

Rinse all green ingredients well.  Process all briefly, adding oil last in a thin stream untiil incorporated.

serves 8-10

2 cups jicama, peeled and cubed

1 green apple, peeled, seeded and chopped

3 cups dehydrated nut pulp from making milk

1/4 cup flax seeds, ground fine

3/4 cup agave nectar

2 teaspoons alcohol-free vanilla

2 generous teaspoons lemon zest

1 large lemon, juiced

2 Tablespoons psyllium huks

1/2 teaspoons sea salt

1/4 cup poppy seeds (and a bit more for garnish)

Place all ingredients in a food processor and blend until everything is chopped very fine and moving freely.  Press one half of the mixture in the bottom of a spring-form pan, smoothing edges and evening the sides as much as possible.  Reserve the rest for later.

Serves 6-8

Cobbler Filling Ingredients:

4 medium apples

1/2 cup soft dates

1/2 teaspoon ground cinnamon

2 Tablespoons honey or blue agave

1 Tablespoon lemon juice

1 teaspoon vanilla

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

Cobbler Topping Ingredients:

3/4 pecans

3/4 cup Brazil nuts

3/4 cup soft dates, pitted

1/2 teaspoon sea salt

Coco Vanilla Cream Sauce

Meat from one Thai Coconut

6 inch vanilla bean, scraped

2 teaspoons honey

pinch of sea salt

Preparation for Filling

Peel and core one of the apples.  Place it along with the drained dates, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high speed blender.  Pulse until completely smooth and creamy.  Set aside.  Peel, core and thinly slice remaining apples.  Place slices in a large bowl and toss with pureed mix.  Place in a medium-sized glass or ceramic dish.

Preparation for Topping

In a food processor pulse the nuts until finely ground then add the dates and sea salt and continue to grind until evenly mixed.  Crumble an even layer of the pecan mixture over the apples.

Peparation for Sauce

Place all ingredients in a high-powered blender and process until smooth and creamy.

Place your pan in the dehydrator at 115 degrees for about 4 hours.  Serve topped with coconut cream sauce warm from the dehydrator.  This dish only gets better after a day or so, that is, if you have any left after the first serving.

1/4 cup extra virgin olive, grape seed, or coconut oil

1/12 cup oats (may substitute 1/2 cup bran for part of this if gluten is not an issue)

1/2 cup chopped dates

1/2 cup chopped nuts

1/2 teaspoon Himalayan salt

2 teaspoons vanilla

1 dropper flavored stevia of your choice

Combine ingredients and let stand for a few minutes to allow absorption of moisture. Mix together firmly with fingers or fork.  Spoon into oiled muffin tins, filling pans full and rounding nicely.  Bake at 375 degrees F. 20 minutes.  Yields 16 small muffins.

1/3 cup flax or olive oil

1/3 cup water

1/4 cup lemon juice

1 teaspoon Himalayan salt

1/3 cup pine nuts or pumpkin seeds

1/3 cup Brazil nuts

1/3 cup walnuts or sunflower seeds

4 cloves garlic

2 teaspoons dulse (optional)

Blend oil, water, lemon juice, salt, nuts or seeds, garlic, and dulse.  Pulse in the cilantro/basil to the texture of your choice.  Stop the blender and push the mixture down onto the blades as needed.   Serve.  Refrigerates well.

1 cup brown rice

6 cups water

1/4 teaspoon Himalayan salt

1 cup crushed pineapple

1 teaspoon vanilla

1/2 cup coconut

1/2 cup dates, chopped

1 cup almonds, chopped

Mix all ingredients in a casserole dish and bake for 1 hour at 350 degrees F.

4 cups water

1/2 cup coconut

1 cup apples, chopped

1 cup raisins

Bring water to a boil and add all ingredients except raisins.  Cook raisins in 1/2 cup water for 5 minutes.  Pour into millet mixture.  Keep on low heat 45 minutes.  Do not stir.

1 cup raisins

1 or more cups (unsweetened) coconut

2 small apples, grated

2 or more cups vegan milk of your choice (cashew works the best)

1/4 cup or more slivered almonds

In an 8×8 inch baking dish, sprinkle 1/3 of oats on the bottom of dish.  In the next layer,  add all of the apples.  Place 1/2 of the raisins, 1/2 of the coconut, and1/3 of the oats on the apples.  Pour on 1/2 of the milk.   Continue by adding the rest of the raisins, oats, and coconut.  Top with the slivered almonds.  Pour on the rest of the milk.  Bake at 350 degrees F.  for 45-60 minutes.