Pumpkin Spice Maracoons

Makes about 25-30 cookies

Ingredients
2 heaping cups shredded, raw, unsweetened coconut
1/2 cup ground raw almonds (or almond flour)
1/2 cup agave syrup (or maple syrup/honey)
1 tbsp coconut oil
1/4 cup pumpkin puree
1/2 tsp ginger powder
2 tsps cinnamon
1/4 tsp nutmeg
Dash cloves
1 tsp vanilla extract
1/8 tsp sea salt

1) Place coconut and spices in a large mixing bowl. In a separate bowl, whisk together the agave, pumpkin, vanilla, and oil.

2) Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more syrup.

3) Scoop in tablespoons onto a dehydrator tray lined with Teflex. 3) Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Or place in 325 degree overn and cook for about 20 minutes, watching them closely to prevent from burning.

Nutrition Facts Per Cookie
Calories: 52
Protein: 0.6 g
Carbohydrates: 6 g
Fat: 3.4 g
Fiber: 0.8 g
Sodium: 12.6 mg
Phosphorus: 16 mg
Potassium: 50 mg

recipe addapted from www.choosingraw.com

Sweet and Spicy Candied Nuts

Makes about 16 servings

Ingredients:
2 cups pecans
1 cup walnuts
1 cup cashews
1/3 cup coconut oil
1/2 cup cane sugar (can also use maple syrup)
1 Tbsp cumin
2 tsp cinnamin
1/4-1/2 tsp cayenne pepper

Toss all ingredients in a large bowl. Bake at 250 degrees for about 30 min, unitl they are nicely toasted and glazed. Check on them often to make sure they are not burning. At the 30 min mark, reduce oven to 200 degrees and cook for another 15 min.
Remove from oven and break nuts apart gently with a spoon or tongs. Allow to cool before serving.

*you can substitute almonds, peanuts, pumpkin seeds, sunflower seeds, and any other type of nut or seed.

Nutrition Facts Per Serving:
Calories: 241
Protein: 3.4 g
Carbohydrate: 12 g
Fat: 21 g
Fiber: 2 g
Sodium: 2.4 mg
Potassium: 147 mg
Phosphorus: 98 mg

recipe addapted from www.choosingraw.com

POTATO BURRITOS

3 large potatoes (peeled and diced)
1 - 10.5 oz block organic tofu silken or firm
6 burrito-size (10 inch) flour tortillas
1 bay leaf (optional)
6 cloves garlic (optional)
¼ to 1/3 cup low fat milk or non dairy milk (i.e. rice, soy, almond, hemp or oat) or just water
1 cup or more red or green salsa (if need to avoid salsa you can use a blend other veggies)
1 cup grated cheddar or Monterey jack cheese – or cheddar or jack style soy cheese, (optional)

Preheat the oven or toaster oven to 400 degree F

Cover potatoes with water in a medium saucepan. Add bay leaf. Cover and simmer gently until potatoes are tender, about 20 minutes.
Meanwhile wrap the entire batch of tortilla in foil and keep warm in the upper rack of oven.
Remove bay leaf. Drain the potatoes, add milk and blend until smooth.
Add crumbled, drained tofu and again blend until smooth. Season the mixture with salt as desired.
Divide the mashed potatoes mixture among the tortillas. Place a small amount down the center of each tortilla. Spread a little bit of salsa on top of the potato mixture, sprinkle with optional cheese. Roll up snugly and place in 9 X 13 baking dish, seam down. Pour more salsa over the top as desired. Bake in the oven for 20 minutes.

* Use whipped cauliflower in place of potatoes for those that need to avoid potatoes, using approximately 6 cups of chopped cauliflower in place of potatoes. Less sodium if using homemade salsa.

Nutrients per serving(with potatoes, cheese and salsa):

Calories: 491
Protein: 18 g
Carbohydrate: 72 g
Sodium: 688 mg
Potassium:1079 mg
Phosphorus: 351 mg