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Dried Pineapple- Plum Blossoms.

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When I took my pineapple out of the dehydrator yesterday, I was delighted with it's floral sweet aroma, which had permeated my entire kitchen, and the floral form and color.  Not to mention, it tastes like pineapple candy, only better!  Wow, all the pineapple I have purchased already dried must have been ages old!  This is golden, and delicate, and oh-so-scrumptious.  It immediately reminded me of the sweet scent coming from my Japanese plum tree near my deck.  Here they are together.  My intent was to make a pineapple dessert.  Now though, I can't imagine embellishing it with anything.  It is almost too gorgeous to eat............but not quite!
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Fabulous Frosty-one that's all healthy and makes you giggle.

I have been working for a bit now to perfect my 'Frosty' recipe for those of us who sometimes long for a treat nostalgically remembered.  If you are like me, when you indulge-well- 1) you are disappointed because your taste has changed,  and 2) if you keep consuming it anyway, you feel perfectly dreadful.  So now, you can have your treat and feel energized, healthy and not in any way bogged down by a load of stuff your digestive system does NOT want to deal with! This whole process started with the post I did inspired by Eva Rawposa, over at Uncooking 101.  I have added some ingredients that give me more of a 'treat' feel when I am drinking it and now it fully satisfies my quest for a cold, dairy free, sugar free, raw summer 'Frosty'.  Stay tuned, the recipe follows soon.
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Banana Cream Tarts

This recipe started with a 'cooked-version' photo on Pinterest.  Loving bananas and cream and holding fond memories of banana pudding, I set out to make a simple, raw, nutritious delicious snack.  Happy to say, this was a hit.  So much so, I don't have a photo.  Must do over and stop to photograph before devouring.  I made two small tarts, so that is what this recipe is for.   Crust: 1/2 c walnuts, ground 2-3 soaked dates pinch of salt seeds from one vanilla pod Blend in food processor until it is a 'dough', pat into tart tins.  Taste-it should be quite overtly vanilla, like vanilla wafers. Filling: 1/3 c cashews-soaked overnight-will expand to about 1/2 c. juice of 1/2 small lemon pinch of salt 1/2 t vanilla 1-2 dates, or 1T agave syrup (your preference) enough water to create a thick cream I used one ripe banana.  Cut 1/2 of it into 1/4" dice and mixed with the cream.  The other half, slice thinly and place around the edge of the tarts.  Fil
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Brazil Nut Chocolate Shake ala Eva Rawposa @ Uncooking 101

This is a quick snack, so easy and super satisfying. 1 T raw cacao or raw carob 1-2 frozen bananas 1/4 c raw brazil nuts 1 1/2 c filtered water a bit of vanilla Blend brazil nuts and water on high tilll creamy smooth.  Adde the cacao or carob and bananas. Enjoy! This recipe was originally created for  Raw News Bites , Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to  Raw News Bites , at  www.uncooking101.com . PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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PS---Quick Update on the Cabbage Rolls and Mounds of Coconut

Well... both menu items from Sunday disappeared so fast, I had to make a second batch of each.  Half the second (double) batch of Cabbage Rolls is also gone.  The Mounds of Coconut will be set up by tomorrow and then, their time will have come.  Such yumminess cannot last.  I wish all my recipes turned out this tasty.  These were both home runs!
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Honoring my husband's family heritage-Cabbage Rolls

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A Polish tradition at Easter, and Christmas too!  Cabbage rolls were so wonderful, warm and well, greasy, but delish!  So today thinking of that great warm family, full of tradition, I have made an incredibly yummo raw version.  All I can say is WOW.  Better than I thought they could be!  Serve some raw kraut on the side, sprinkled with caraway.  These are for you Grandpa! Filling: 1 C grated carrots 1/3 C grated daikon 1/4 C grated celery 1/4 C ground soaked walnuts 1/2 t smoked paprika 1/4 t onion pwder sea salt black pepper 2 t lemon juice 2 t olive oil 1/2 dried marjoram Mix together, taste for seasoning. 4 cabbage leaves, wilted in lemon juice and salt brine Tomato Sauce 1/2 C sundried tomatoes 3 small dates 2 t lemon j 1/2 t onion powder 1 t marjoram 1 1/2 t Hungarian paprika soaking water from dates and tomatoes -blend sauce ingredients to desired consistency, stir in 1/4 c soaked sultanas along with salt & black pepper, to taste. Roll filling
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Mediterranean Savory Cheezcake Tarts

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Exquisite photos and Slovenian text I could not read inspired me to create my own version of Barbarella's "Quiche" < http://www. barbarella .si> - As it turns out, I need a better camera.  But the rich little tarts taste so much better than I photograph! Since it was rainy here yesterday, I took my time and broke this into three steps.  Four really, if you count getting up for a midnight snack and taste testing the crust/tomato combo--I knew then it would be good! 1.) Tomato Topping 1 C Cherry Tomatoes, halved 2 T finely minced Shallot 2 t. Cider Vinegar 1 t. Balsamic Vinegar 2 t. Blood Orange Olive Oil salt, pepper to taste Dehydrate 3 hours @ 105 Stir in 1 T minced Sun-dried Olives Greek Oregano to taste 2.) Base (via Russell James): 3/4 C Raw Cashews 2 T Raw Macadamias 1/8 t. Garlic Powder 1T Flax Meal 1 t. Olive Oil 1.5 t. Nutritional Yeast 1.5 T Water 1-2 t. Lemon Juice Grind fine, with some texture remaining.  Pat into tart tins with r
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