Raw Food Recipes:
brunch

Galette is a French term signifying a flat round cake that can be either sweet or savory. The term also applies to tarts. I like this dish for a couple of reasons. One, it's easy to make and with the exception of the freezer and frig time, it doesn't take any time to prepare.

The second reason is each component taste great separately but, when you place them together and it has that "WOW" factor.

6 McIntosh apples
3 teaspoons ground cinnamon, divided
juice of one lemon, divided
1/4 cup honey (or agave nectar)
1/2 teaspoon sea salt, divided

WALNUT CRUST
1 cup walnuts, unsoaked
6 dates, unsoaked
1/4 teaspoon sea salt

1 Peel and core 3 apples. Cut into 1/8-inch wedges and place in a bowl. Toss in the juice of one half lemon, 2 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.

2 Peel, core and chopped the remaining three apples. Place apple in blender with honey and juice of the remaining lemon half. Pulse until you achieve a chunky applesauce consistency. Add in 1 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.

3 To make the walnut crust, process walnuts and sea salt in a food processor, until the walnuts are coarse crumbs. Add dates, process until well combined.

4 Place two 4-inch springform pans on two small plates or one big platter.

5 Divide walnut crust between the two springform pans. Press down until you have a flat, thin, layer. Top with apple sauce mixture, leaving a 1/2-inch border.

6 Arrange the apple slices over the applesauce in a spiral pattern, slightly overlapping each piece. Chill in freezer for 20 minutes to set. Remove from the freezer and place in the refrigerator for an hour.

7 Carefully remove the springform pan. Let stand five minutes at room temperature before serving.

Plums are a good source of vitamin C, assisting with absorption of iron.

SHORTCAKES1 cup oat groats, soaked overnight1 cup walnuts, unsoaked5 pitted Medjool dates, unsoaked1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract1/4 teaspoon sea salt
1 In a food processor, process walnut into a "flour". Remove from processor. Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.
2 Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well. Form dough into eight 2 1/2-inch diameter biscuits.
3 Place on teflex sheets. Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.

FRUIT6 ripes plums, halved, pitted, slicedJuice of one half lemon1/4 cup agave nectar1/2 teaspoon ground ginger1/8 teaspoon ground cinnamon1/8 teaspoon sea salt
1 Place plums, lemon juice, agave nectar and spices in a plastic container or Ziploc bag and marinate for at least an hour. Drain juice.
PINE NUT CREAM1 cup pine nuts, soaked1/4 cup honey1/4 cup water1/8 teaspoon sea salt
1 Blend ingredients until smooth and creamy. Set aside.
To assemble:1 Place a shortcake biscuit on a plate. 2 Spoon plum mixture over biscuit. 3 Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream.
4 Place biscuit top over plum mixture. Top with a dollop of pine cream and serve immediately.

Both my oldest girls are in school now and Labor Day is just around the corner. Summer's almost over folks. Take advantage of the fresh fruits of summer before their gone.

Cream Cheese Dip
1 c cashews, soaked 6-8 hours
1/4 c water
Juice of one lemon
3 T agave nectar
1 t vanilla extract

In a blender, combine ingredients until smooth.

Introducing Taste Tester A (Sous Chef D is in school)
My husband brought fruit kabobs home so I whipped up a nice dip to go with it.

Although, our fruit kabobs were store bought, here are some tips to make your own.

• Choose a variety of colorful fruit.
• Use fruit that's fresh but firm, never over-ripe.
• Wash, peel, and cut the fruit into similar size chunks and drizzle with lemon juice to prevent browning.
• Place 6-7 pieces on each skewer, alternating colors, shapes, and textures.
• Host a build-your-own kabob party. Provide the wooden skewers and fruit and have at it.