Raw Chocolate Chew

This is a simple one! Don't try it with an inferior blender, or you'll burn out the motor! Dump raw cashews into the blender unto you have the desired amount, and then pour raw agave nectar to the top of the cashews. Set for a slow blend. Once it's creamy, keep it blending and pour in vanilla, raw cacao powder, and sea salt to taste. Once that's done, pop it in the fridge. As it sets, you'll have delicious chocolate with the consistency of homemade taffy!

Raw Brownie Pudding

1 young coconut 1 lb pitted deglet noor dates 1 small handful organic walnuts cacao powder raw honey raw organic agave nectar celtic sea salt organic vanilla extract Into a blender, add the meat from your coconut (hold back the water), a more than equal share of dates, the walnuts, a quater to a half cup of honey, a good squeeze of agave nectar, a splash of vanilla, a pinch of salt, and at least five heaping tablespoons of cacao powder. Blend into a whip, and add coconut water as needed to expedite the blending process. This mixture tastes exactly like half-baked brownie batter - I highly recommend it to any chocolate lover! And while rich, it's a perfectly healthy breakfast! This recipe is dedicated in perfect love and humility to Dore' Damelin, the Chocolate Goddess.

Raw Vanilla Walnut Parfait

Here's a dessert I made up which has rapidly ascended to the top of my favorite foods list - of course, the fact that it's a delicious, healthy dessert means I eat it for breakfast every weekend! I also usually whip this up when I get home late, when I've eaten out but want a little something extra, or when I'm watching action movies. I'll make this as a prelude to working to make me feel good, and I'll use it as a reward when I'm done! Finally, something better than a hot fudge sundae! And Dore' tells me walnuts are good for the brain. For me, this has become soul fool. INGREDIENTS: raw organic walnuts raw organic almonds raw organic agave nectar organic vanilla extract raw organic cacao powder celtic sea salt Soak a bowl full of walnuts with a few almonds mixed in for about 1/2 hour in filtered water - actually, for maximum nutrition, pre-soak the almonds for a full 8 hours. Drain the water out, and fill the bowl 1/2 to 2/3 with agave nectar - about 2/3 as full as the nuts themselves. Add two good dashes of sea salt, a tablespoon of vanilla extract, and using a hand blender, blend the mixture into a pulpy consistency. In a coffee mug, mix a few tablespoons of agave nectar with a few tablespoons of cacao powder until it is a creamy, syrupy texture, and drizzle over the walnut pulp. Enjoy!

Raw (but warm) Spicy Cream of Tomato Soup

I made this last night - it's as from scratch as they come, and it's a recipe I invented and was thinking about over the course of the day yesterday, and it was one of the most delicious things I've ever eaten. If you like tomato soup, this will quickly become one of your favorite dishes, and best of all, it has just about everything the body needs, all in one bowl! All measurements are approximate. Use your best judgment, as in all things! INGREDIENTS: one young coconut (specifically available at Whole Foods, or most Asian Food Stores) one good sized handful raw organic cashews one meager handful raw organic walnuts Three tomatoes, organic tablespoon or more celtic sea salt two tablespoons raw organic agave nectar one thai chile, organic if possible organic baby spinach 1/2 lime Empty the coconut milk and the flesh into your blender. Squeeze the lime into the blender completely. Excluding the cabbage, puree the rest of the ingredients to the most thorough degree possible. If you need help opening the coconut, check out Dore's fabulous video at www.rawfoodmedia.com, entitled "How to open a coconut." As an added bonus, watching the video will also teach you what a young coconut looks like so you can spot them with ease while shopping. Once you've pureed it all to a nice creamy texture, add the spinach leaves, and using a saucepan (not a microwave), heat to a comfortable temperature - about 90 degrees is good. Warm to the touch, but not hot. Then eat it with a spoon, and share it with your friends!