Fruit Crisp

Crumble Topping


2 cups raw walnuts or pecans unsoaked
1/2 cup unsweetened dried coconut
1/2 teaspoon cinnamon
1/4 teaspoon Celtic sea salt
1/2 cup raisins
1 cup pitted dates

Put all ingredients above in a food processor and blend until crumbly.

Fruit Filling

4 cups fresh or frozen fruit (if frozen thaw and drain)
3/4 cup pitted dates (soaked)
1 tablespoon fresh lemon juice


Place 1 1/2 cups of fruit along with dates and lemon juice in blender or food processor until smooth. Remove from blender or food processor and blend with remaining cut up fruit.
To assemble press half of crumble in bottom of 8" baking dish. Spread fruit filling on top. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.

Raw Red Cabbage Slaw

1/2 medium head of red cabbage
1 tablespoon celery seeds
Salt & Herbamare seasoning to taste

Thinly shred cabbage and place in large bowl, add celery seeds, salt and seasoning to taste. Mix and set aside

The dressing used is called MISO MASTER DRESSING and is from the book The Saucy Vegetarian by Joanne Stepaniak. This recipe makes about 3/4 cup.

Sweet, sour, salty and rich-tasting--this dressing masters the art of flavor balancing.

3 tablespoons of sweet white miso
2 tablespoons dark sesame oil
2 tablespoons extra-virgin olive olive
2 tablespoons water
2 tablespoons brown rice vinegar
2 tablespoons brown rice syrup
2 tablespoons chopped onions
1 teaspoon Dijon mustard

Combine all the ingredients in a blender, and process until smooth.

Combine the dressing with the cabbage and mix thoroughly. Refrigerate and serve. This will taste best if left for 24 hours so that the flavors can combine with the cabbage.