Tooth Powder

Place 1/4 cup baking soda, 2 tablespoons salt and 5 drops
each of Myrrh & Peppermint essential oils in a food processor
and mix until it is finely powdered.
(Be sure NOT to use the food processor for preparing food.)
Store the powder in airtight container.
To use just dip your wet toothbrush into the mixture & brush teeth
as usual.
The toothpaste will taste minty and will help to
keep your gums & teeth healthy.
Enjoy!

LEMON SWIRL COOKIES

1 cup raw cashews
1/3 to ½ cup lemon juice
3 cups raw shredded coconut
½ cup honey or agave [the agave option is my addition]
Blend the cashews and lemon juice in blender until creamy.
Add 1 cup shredded coconut and sweetener to the blender and
continue blending until well mixed. Remove contents from
blender and place into a bowl. Add remaining 2 cups shredded
coconut and stir until well mixed. Spoon onto solid dehydrator
sheet and flatten to round cookie shapes. Dehydrate at 105 degrees
for 3 hours, then remove from solid sheet, turn cookies over and
place on mesh dehydrator sheet. Dehydrate for an additional 2-3
hours, until dried to desired consistency.
- from page 145 of Original Fast Foods book by Jim and Colleen Simmons
[This book has several other yummy-sounding raw recipes along with their
collection of vegan recipes.]

Harvest Pumpkin Cheezecake

from Raw foods list


Crust/Topping:

1 1/2 cup Pecans

1 1/2 cup Shredded Coconut

1/2 cup Agave Nectar or 12 soaked dates

2 t. Cinnamon

Process until crumbly but sticks together.

Filling:

2 cups raw Cashews (soaked 10 hours)

1 cup macadamia nuts (soaked for 2 hours) could use soaked almonds w/ 3
Tbsp. Pine Nuts

2 Tbsp. rejuvelac or lemon juice

1/3 cup coconut water and 3 Tbsp. coconut meat

1 tsp. vanilla

4 Tbsp. Agave Nectar or 7-12 soaked dates

Blend until smooth in the vitamix or processor, and set aside.

2 peeled yams (could use a peeled sugar pumpkin in place of the yams)

½ cup apple juice

2 tsp. nutmeg

1 tsp. cloves

1 ½ tsp. ground ginger

Blend until smooth, coaching the larger chunks to blend in. Keep blending
until the mixture warms up to convert the starches into sugar. Keep
temperature hand hot. Once the “pumpkin” is puréed, mix with the cream
cheese. Adjust spices and sweetness (I added a little more agave nectar to
my taste. Could also use honey, ground dates, ground raisins, or sweetener
of choice).

Assemble by putting ¾ the crust into the pan and making a shell. Pour in the
pumpkin cheezecake mix and then sprinkle on the edges the remaining crust
crumbles. Set in the freezer and serve. Freeze remaining cheezecake