PINEAPPLE SOUP
2 cups pineapple
1 pear
1 stalk celery
/14 cup pureed red raspberries or
strawberries

Chop and blend ingredients with
enough water to make creamy. Pour
into serving bowl. Drizzle and then
swirl pureed raspberries on top.

APPLE-AVOCADO PUDDING
1 apple
1 ripe avocado
1/2 tsp. mace
few grates fresh ginger or 1/2 tsp. dried ginger
1 cup water (approximate)
1/2 cup pureed red raspberries

Blend ingredients with enough water
to make creamy. Pour into serving
bowl. Drizzle and then swirl pureed
raspberries on top.

FROZEN DESSERT
2 frozen bananas, mangoes, papayas or fruit of choice
2 Tbs. maple syrup (optional)
2 Tbs. unsweetened shredded coconut
Cinnamon (optional)
Cardamon (optional)

Place frozen fruit in Champion juicer, utilizing blank screen. The fruit will become consistency of soft-serve ice cream. Top with maple syrup, coconut, and sprinkle of spices. Serves 1-2.

If you do not have a Champion Juicer:
Cut frozen bananas or other fruit, place in a bowl, and add desired toppings. A frozen dessert can be made with most fruit.

RAW APPLE SAUCE
3 large apples
1 stalk celery
1 cup pure water
handful raisins
handful walnuts (optional)
1 tsp. Cinnamon

Cut 2 apples and celery. Place in blender, add water and puree until smooth. Pour into serving bowls. Cut and chop remaining apple into bit-sized pieces and add to apple puree ibowls. Sprinkle with cinnamon and swirl it with a spoon into the mixture. Garnish with raisins. For an extra taste treat add chopped walnuts.

BANANA CREAM DREAMS
2 large hands of ripe bananas
1 cup ground almonds
1 cup ground brazil nuts
2 cups (approx.) coconut
2 cups (approx.) raisins

In a food processor, chop bananas until creamy smooth. Place pureed bananas into a large mixing bowl. Add almonds and brazil nuts to bananas and mix well. Add coconut and raisins until mixture is on the firm side, not too runny. Place on Teflex dehydrator sheets and dehydrate at 95 degrees for approximately 24-36 hours. Adjust ingredients in relation to number of bananas for making large batches. Excellent eating when warm.

 

 

 

RAW PUMPKIN COOKIES
2 ½ qts. grated pumpkin
40 small apples
30 pitted dates
4 cups coconut
1 ½ cup walnuts
1 tsp. nutmeg
1 tsp. cloves
1 ½ tsp. ginger

Cut, core, and dice apples into small pieces. In a food processor, grate pumpkin and apples together along with dates. Place mixture in a large mixing bowl. Add coconut and spices. Mix thoroughly. Drop in round, cookie shapes on teflex dehydrator sheets and dehydrate at 95 degrees. Taste especially good after about 24 hrs. when slightly warm and soft in the center. Dehydrate until thoroughly crisp for long term storage.

FRUIT PUDDING
3 apples
2 bananas
few raisins
¼ cup coconut
1 tsp. grated ginger
1 tsp. coriander

Cut up apples and bananas and in a food processor chop and blend well. Place mixture in a bowl. Add other ingredients and mix well. Serve as a snack or dessert.

RAW APPLE CRISP
Apple pulp from juicing 1 bushel apples
3 cups coconut
2 cups raisins
handful walnut or pecan pieces
4 Tbsp. cinnamon
3 Tbsp. coriander

Mix all ingredients together and spread evenly on Teflex dehydrator trays. Score into bite-sized squares.Dehydrate at 95-100 degrees until dry (about 36 hours).