Healthful and Easy to Prepare, Heather presents three of her favorite
raw food dishes... Carrot Pie, Brownies and a Salad.
4 Cups raw almond flour (purchase at a health food store) or soak raw
almonds for 12 hours and blanche.
6 tbs. soy or almond milk
4 tbs. wheat, rice or oat bran flakes.
1-2 lbs. carrots
1 tsp. nutmeg
1 tsp. cinnamon
few dashes clove
2 tsp. vanilla
few slices raw ginger or 1 tsp. powdered ginger
1/2 cup maple syrup
6 oz. rice or soy cream cheese
maple syrup to taste
Prepare Pie Crust
Place raw almonds in food processor and grind at highest setting until
fine. If using the almond flour, then measure the 4 cups and place in
a large bowl. Add soy or almond milk and bran. Mix until mixture holds
together. Press into a spring form pan.
Prepare Pie Filling
Clean and chop carrots into chunks. Place carrots and raw ginger (if
using), into the processor and blend until smooth. Place in a large
bowl. Add spices, vanilla and maple syrup. Mix until thoroughly blended.
Place soy or rice cream cheese, banana and maple syrup in processor
and blend until creamy. Add to the carrot mixture and mix again until
thoroughly blended. Pour mixture into pie crust and refrigerate overnight
or until firm.
all types of sprouts
red, green, yellow peppers
spring mix lettuce
(soaked 6 to 8 hours.)
NAPA Cabbage is a very tender and delicious Chinese cabbage.
Soaking seeds and nuts in water brings them to life and dissolves their
enzyme inhibitors. So instead of eating just a fatty meat, your body
is using all the nutrients from the seed or nut. The fat is then used
by the body, not just deposited as fat.
4 tbs. toasted sesame oil
4 tbs. brown rice vinegar
4 tsp. tamari
1/2 tsp. ginger powder
Combine and shake ingredients, then mix into salad.
2 cups sunflower seeds, soaked 6-8 hours and rinsed
1 cups pine nuts, soaked 2 hours and rinsed
1 cup walnuts, soaked 6-8 hours, rinsed and chopped
1/4 cup carob powder ( purchase at your local health food store )
1 tsp. vanilla
1 tbs. maple syrup
Blend sunflower seeds, pine nuts, dates and banana in a food processor.
Add carob powder, vanilla, maple syrup and walnuts, then mix well. Spread
onto a cookie sheet, approximately 1/2 to 1" thick. Place in a
dehydrator tray with a teflex sheet. If you don't have a dehydrator,
then set your oven to the lowest setting. Dehydrate at 105 degrees or
in the oven for 5 hours. Cut brownies into squares. Turn brownies over,
and remove teflex sheet. If using the oven then just turn the brownies
over. Dehydrate another 5-6 hours, or until desired moisture is obtained.
Brownie Fudge Sauce
1/4 cup maple syrup
1 tsp. vanilla
1/4 cup carob powder
Mix all ingredients until creamy. If a thinner sauce is desired, add
a little at a time, until the desired consistency is achieved. Spread
the sauce over the brownies, while they are still warm, then let them
sit for at least a 1/2 hour, before serving.
and Raw Food
from Pacific Palisades, California, Heather has been involved in the
fitness industry - as a personal trainer, aerobics instructor and fitness
facility manager. She has always been interested in health, fitness
and a proper diet.
became interested in raw food, after she learned about a raw food cleanse,
based on a plan called, Arise and Shine, from a friend. The
plan called for a diet of 80% raw food and 20% cooked food. She said
the diet allowed her to lose weight, yet eat all the raw food she wanted.
Heather notes that some benefits she has perceived from her raw food
diet include: increased energy level, clearer skin and eyes, weight
loss to a desired level, a feeling of satisfaction from eating, without
overeating and an overall improved sense of well being. She feels that
the diet offers a good chemical balance between alkalinity and acidity,
which she believes results in better health.
raw food recipe ideas originate fom books on the topic and from her
own creative ideas on ways to prepare raw food dishes.
is planning to start a catering service to offer raw food dishes for
small engagements of up to 10 people. The name of her enterprise will
Heather may be contacted at: