Have Trish & James come to your group and experience first hand how to make these wonderful recipes and more. They will help you transition to your new lifestyle...with TASTE!

What is Raw Living Food?
Raw food is food that has never been heated over 118 degrees - therefore retaining 100% of the original nutritional value and body compatibility. By soaking and/or sprouting all seeds, nuts and grains, the amount of vitamins, minerals, proteins, etc. triple, hence dramatically strengthening and enhancing the immune system. Basically, eating raw foods is the best thing you can do for your body, the environment, and your taste buds.

All Trish' gourmet raw food recipes are 100% raw, 100% vegan. All cheeses, cream sauces, ice creams, etc., are made from raw nuts and seeds, and are organic, living, enzyme-active, high end art food.

Crust:
1/2 c pecans
1/2 c walnuts
6 medjool or 8 honey dates(to taste)(dash of water if needed)
Mix in a food processor spread thin onto small glass pie pan, save some to crumble on top of filling.
Filling:
5 or 6 (depending on size) apples chopped in food processor
(could also use peaches instead)
1/2 c dates (to taste)
1/2 tsp cinnamon
1/4 t nutmeg
Place in dehydrator at 115º for 30 minutes and serve warm with "WHIP CREAM"

WHIP CREAM
A Raw Recipe By Trish Scheller

1 1/2 cups raw cashews and almonds mixed
1/2 cup fresh-squeezed orange juice or water
2 tablespoons Raw Agave Syrup.
A few drops of almond or vanilla extract. Put nuts in a container filled with enough water to cover; let soak for at least 2 hours. Drain. Place nuts in a blender; add orange juice, maple syrup and, if you wish, a few drops of almond extract. Blend, scraping down sides of blender jar with a rubber scraper to help cream turn over. Stop and check for sweetness and consistency; add more water if cream is still too stiff. Continue blending until fluffy and smooth.

MINI BURRITOS
A Raw Recipe By Trish Scheller
(Serves 6)

4 Zucchini sliced thin lengthwise with mandoline
1 c pine nuts
2 T olive oil
2 T lemon juice
1/2 t Celtic salt
T garlic
1 1/2 T chili powder
T cumin powder
1 t cayenne
1/2 c water (or to get pate` consistency)
1/2 c sun dried black olives pitted and minced
1/2 c sun dried tomato
3 T cilantro fresh, chopped
1 1/2 T oregano, fresh and chopped In food processor blend the almonds, pine nuts, olive oil, lemon juice, salt, pepper, garlic, chili powder, cumin powder, cayenne and water until smooth, thick paste. Pulse in the sundried tomatoes, olives, oregano and cilantro.
To Assemble:
Place two or more 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 hold the round together. Slice off excess zucchini. Place on screen of dehydrator sheet and continue to dehydrate starting at 115ºfor about 2 hours then reduce to 105º for 3 or 4 more hours or until firm. Serve plated with raw marinara or with toothpicks as appetizers.

QUICK SALSA
A Raw Recipe By Trish Scheller
2 c tomatoes
1/2 c red bell pepper
1 t each, basil, oregano and cilantro
1 t Celtic Salt (to taste)
2 T onion
1/2 c green bell pepper
2 T extra virgin olive oil
1 clove garlic
2 T raw Agave Syrup
Chop up (large chucks) half of tomatoes, onion, garlic, peppers. Place other half of the vegetables in blender or food processor and blend until smooth. Throw in with other mixture and add seasoning and oil and pulse a couple times. Cover and place in refrigerator to chill until served.

1 c raw almonds soaked 10-12 hours in filtered water, (pour off) 
4 c filtered water
4 dates or 4 T Raw Agave Syrup (approx. and optional)
1 t vanilla (optional)
pinch Celtic Salt
6 ice cubes
In high speed blender, blend all ingredients until smooth. Continue by pouring milk mixture into nut milk bad (squeeze out liquid) or can use a small mesh strainer if you don't have bag. Serve milk with diced fruit and/or raw granola.

Will keep for 2 or 3 days.

SPICEY APPLE GRANOLA
A Raw Recipe By Trish Scheller

2 c raw pecans soaked 10-12 hours
2 c almonds soaked 10-12 hours
3 c sweetener paste, (date, raisin or prune puried in blender w/small amount water)
3 large apples cubed
3 T cinnamon
1/2 T nutmeg
1 t Celtic Salt 
In a food processor, pulse the nuts coarsely. Place in large mixing bowl and set aside. Continue by barely pulsing the apples in the processor and add to nut mixture. Toss all remaining ingredients well. Place on a dehydrator Teflex sheet and dehydrate starting at 115º for 12-14 hours, or until crisp.

Serve with nut milk and chopped fresh fruit.

Will keep up to 1 month in sealed container. 

EASY RAW LASAGNA
A Raw Recipe By Trish Scheller

ASSEMBLE AND PREPARE: 6-7 raw zucchini (thinly sliced the long way, use a mandoline). Will marinate.

5 c raw spinach finely chopped in food processor (will layer)

3 c slightly Italian seasoned raw soaked and rinsed almonds and sunflower seeds (with a few pine nuts thrown in) pate` (blend smooth in food processor)

Marinate raw zucchini slices in love oil, lemon juice and Italian seasoning for 2 hrs. - drain and pat dry.

Marinara Sauce: Raw tomatoes, soaked dried tomatoes, 1/4 c extra virgin cold pressed olive oil ---blend into think paste.

Pulse in 1/4 c fresh chopped cilantro, 1/4 c fresh chopped oregano, fresh chopped basil, 1 t celtic sea salt, 1 juice of lemon, dried onions, minced garlic, Italian seasoning to taste, 2 T Nama Soyu....everything judge to your taste.

DIRECTIONS: Layer in glass oblong pan, zucchini, sauce, pate`, chopped spinach (repeat layers) top off with remaining Marinara.

(Optional) Top with raw nut "Feta" cheese made with 1 c soaked overnight raw almonds and 1 c pure water in high power blender, strain, add probiotics to culture. Sit 6 hours in warmish place. Spread on Teflex dehydrator trays and dehydrate until crisp. Grind in coffee bean grinder after dehydrating at 105 for overnight.

(Optional) Dehydrate Lasagna for 4 hours to warm at 105º.

Cut into individual portions. Save a little sauce to top individual portions.

PATE` FOR WRAPS OR WHATEVER

A Raw Recipe By Trish Scheller

3 c sunflower seeds and almonds soaked 10-12 hours
2 T fresh squeezed lemon juice
1/2 c chopped scallions
2 T Nama Shoyu, or pinch of Celtic sea salt (to taste)
4-6 T coarsely chopped parsley

2-3 medium cloves garlic, coarsely chopped.
2 T fresh squeezed lemon juice
1/2 t Cayenne pepper (to taste)
2 T Nama Shoyu, or pinch of Celtic sea salt (to taste)
4-6 T coarsely chopped parsley

YOUR CHOICE: Italian seasoning, Mexican seasoning, Thai...etc to taste.

In a food processor, process the sunflower seeds and nuts, lemon juice, scallions, parsley, garlic and cayenne ect...until the mixture is a smooth paste.

When thoroughly blended, taste and adjust the seasoning. The pate` will develop a stronger garlic taste in a few hours. (approx. 6 cups)