Yield: 2 cups, 4 servings

Hemp milk takes only minutes to make, since hempseeds don’t need to be soaked.

Ingredients

• 1 1/2 cups water
• 1/2 cup hempseeds, unsoaked
• 2 teaspoons maple syrup or agave nectar
• 1/2 teaspoon vanilla extract (optional)

Equipment

• measuring cups
• measuring spoons
• blender
• rubber spatula

Put the water, hempseeds, maple syrup, and optional vanilla extract in a blender. Process on high speed until smooth. Stored in a sealed container in the refrigerator, Hemp Milk will keep for 5 days. It tends to separate, so shake well before using.

Per serving: calories: 169, protein: 11 g, fat: 10 g, carbohydrate: 10 g, fiber: 1 g, sodium: 10 mg
 

Yield: 1 serving

This grain-free porridge is the most delicious way I know to get your daily allowance of omega-3 fatty acids and fiber. Thank you to Keyvan Golestaneh for this recipe.

Ingredients

• 3 tablespoons Ground Seed Mix
• Dash ground cinnamon
• 1/4 cup Hemp Milk, plus more for serving
• 1 teaspoon maple syrup or agave nectar (optional)
• 1/4 cup chopped or sliced fresh fruit (such as apple, banana, or berries), or 2 tablespoons raisins or chopped dates

Equipment

• measuring spoons
• small bowl
• whisk
• cutting board
• chef’s knife, 8-inch
• paring knife
• measuring cups

Put the Ground Seed Mix and cinnamon in a small bowl. Gradually add the Hemp Milk and whisk to combine. Stir in the maple syrup if desired. Serve immediately with additional Hemp Milk and fresh or dried fruit.

Per serving: calories: 199, protein: 10 g, fat: 12 g, carbohydrate: 11 g, fiber: 3 g, sodium: 6 mg
 

Yield: 1 1/2 cups

Ground Seed Mix is rich in fiber, protein, and omega-3 fatty acids. Keep it on hand to sprinkle on salads, blend into smoothies, or make Multiseed Porridge. Thank you to Keyvan Golestaneh for this recipe.

Ingredients

• 1/2 cup flaxseeds, unsoaked
• 1/4 cup sunflower, pumpkin, or sesame seeds, unsoaked
• 1/4 cup chia seeds or hempseeds, unsoaked

Equipment

• measuring cups
• coffee grinder

Put all the seeds in a coffee grinder and process into a fine powder (you may need to do this in two batches). Stored in a sealed container in the refrigerator, Ground Seed Mix will keep for 3 months.

Per 3 tablespoons: calories: 104, protein: 4 g, fat: 7 g, carbohydrate: 5 g, fiber: 2 g, sodium: 1 mg
 

Related Blog Posts: Raw Foodies Favor Pumpkin Seeds for Thanksgiving

Yield: one 8-inch crisp, 12 servings

Tart, juicy blackberries are a delight under sweet raw crumble topping. Try Blackberry Crisp warm, with a scoop of Vanilla Ice Cream.

Ingredients

• 4 cups fresh or thawed and drained frozen blackberries
• 3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained
• 1 tablespoon freshly squeezed lemon juice
• 2 cups Crumble Topping
   

Equipment

• measuring cups
• small bowl
• small colander or fine-mesh strainer
• citrus juicer or reamer
• measuring spoons
• food processor
• rubber spatula
• medium bowl
• square pan, glass, 8-inch

Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 2 1/2 cups of blackberries, and stir gently until well combined.
    To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 1 1/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Refrigerate for at least 1 hour before serving. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.

Per serving: calories: 191, protein: 3 g, fat: 12 g, carbohydrate: 17 g, fiber: 6 g, sodium: 34 mg

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

Blueberry or Cherry Crisp: Replace the blackberries with 4 cups of fresh or thawed and drained frozen blueberries or pitted cherries.

Peach Crisp: Replace the blackberries with 4 cups of fresh or thawed frozen peach slices. Add 1/8 teaspoon of ground nutmeg to the filling if desired.
 

Related Blog Posts: Raw Food Made Easy Revised—Birth of the Next Best-Seller Plus a raw Blackberry Crisp Recipe!

Yield: 3/4 cup

Did you know you could make homemade almond butter in a food processor? Raw almond butter can be purchased at most natural food stores, but homemade is more
economical and fresh. I like it with celery stalks and raisins (remember Ants on a Log?), smeared on a banana, or sandwiched between two apple slices.

Ingredients

• 1 cup almonds, unsoaked
• Dash salt

Equipment

• measuring cups
• food processor
• rubber spatula

Put the almonds and salt in a food processor fitted with the S blade and process for 5 to 10 minutes, or until the almonds are ground into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Almond Butter will keep for 3 months.

Per 2 tablespoons: calories: 137, protein: 5 g, fat: 12 g, carbohydrate: 5 g, fiber: 3 g, sodium: 22 mg

Cashew Butter: Replace the almonds with 1 cup of raw unsoaked cashews.