Katharine Clarks’s Favorite Raw Recipes

                                                   
Katharine’s Super Fudge Recipe     (Use all RAW Organic Ingredients.)

For the liquids, use
•  1/3 coconut oil
•  1/3 agave nectar, honey, or yacon syrup (May reduce sweeteners and use partially Stevia, and increase the oil.)
•  1/3 cocoa butter

For the dry
•  1 heaping teaspoon super food green powder 
•  1 cup cacao powder  (Can be 1/3 cup carob, and 2/3 cup cacao if you want.)
•  dash of salt
•  dash of vanilla bean powder, or scraped vanilla bean

Mix all dry ingredients together, then add the liquids and mix thoroughly.  Pour into pan or mold and chill.




Key Lime Pie  The Filling for the pie: Mix together

•  1 cup Cashew Cheese or Macadamia Cream Cheese – strained in sprout bag to be  firmer
•  Juice of 4 – 6  limes = ½ cup or to taste
•  Sweeten with Stevia, Yacon, Agave, Soaked Dates  to taste
•  Color green with green algae – 1 Tablespoon
•  Dash of salt

Combine ingredients well, by hand or in processor.   Place into pie crust and chill till firm.
Garnish as desired.   I use rose petals and lime slices.

Pie crust for 8” dish
•  1 cup ground up nuts (such as hazelnuts)
•  1 cup  ground up flax seeds
Mix in food processor with big dash of salt and 6 – 10 saoked pitted dates, until it forms a ball & press into pie shell
         OR
Cashew Pie Crust
•  2 cups ground-up raw cashews or cashew pieces (Grind in food processor until they from a ball.)  Press into pie shell



Cashew or Macadamia Cream Cheese

• Soak 1 1/2  cup nuts -  Raw organic cashew or macadamia nuts for 1 hour in pure water.  Cover with twice the water as the nuts.
• Drain and rinse nuts in clean water.  Drain well.
• Place soaked nuts into the blender and start grinding on a low-medium speed until blade does not engage nuts.  Then start adding water slowly.
• Add up to 2 cups water slowly with blender running on medium-high speed until the nuts are creamed.
• Blend in another 1/2 cup water
• Place nut creme into a clean glass container and cover with a cloth or loose fitting lid. Leave empty space at the top. Do not fill your container to the top.  The cheese will expand as it cultures.
• Place  out of direct sun.  Let it culture until you can see small round bubbles. The cheese will swell.  When the bubbles are uniform throughout the mix, the cheese is done.

The culturing takes longer if the weather is cool and happens faster if it's warmer.  Probably happens in 10 hours in warm wearer and can take up to 3 days if it's cold.  You can place it into an open dehydrator to speed process.  Set dehydrator to low and leave the door open.

If whey has formed on the bottom, discard it.

If your cheese is still very soft and moist, you can place the cheese into a mesh bag and hang for an hour until the water drains off, and you have firmer cheese.

The cheese should be white, fluffy and smell good.  Now it's ready to use.



Katharine’s Raw Brownies Add into food processor using “S” blade in this order:

•  2 cups brazil nuts -- grind into a meal & continue grinding & add
•  2 1/4th cups Cacao powder ( if you use nibs, just grind finely)
•  2 Tablespoons Maca powder
•  2 Tablespoons Algae/Probiotic/Enzyme
•  2 Tablespoons powdered APA  (simply algae)
 continue grinding & add
•  2 cups  sweetener (agave nectar, raw honey, yacon, or soaked dates and date water) 
•  1/4 cup coconut butter
•  1/2 teaspoon vanilla extract, vanilla powder, or vanilla bean
•  1/4 teaspoon salt 
Batter will become a wet ball in the food processor.

Continue to grind in 1 cup Goji berries or any dried berry or raisins.  The berries will soak up the excess moisture.    

Press into a Pan  9” x 12 “ pan. - Refrigerate or freeze.  Will keep a very long time.




Sunflower Seed Cheese Crackers - Make Sunflower Cheese with Onion before fermenting.

•  2 cups sunflower onion seed cheese
•  1 heaping Tablespoon miso
•  2 teaspoon curry powder
•  1 teaspoon dill
•  1 teaspoon cumin powder
•  1 cup of carrots – grated
•  1 – 2 large cloves of garlic chopped finely or grated finely
•  cayenne & salt to taste
Combine Ingredients well.  Garnish top with Paprika

To make the crackers: Add together 1 cup hulled white sesame seeds & mix.  Cut Nori sheet into 4 squares. 

Add a heaping teaspoon or small ice cream scoop of cheese to each square.  Press Nori flat.  Garnish with paprika and a sprinkle of black sesame seeds

Dehydrate till crunchy.   Store in airtight container.

Serve topped with slice of tomato and /or sprouts like alfalfa, clover, broccoli or as desired.  Can also serve topped with cucumber slices and seed cheese.

It's always good to serve with water-rich veggies like sprouts, tomato or cucumber slices to add moisture back to the dehydrated food as you eat it.