Blackberry Blast Raw Food Recipes

Steps:

• Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
• Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
• Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

Steps:

• Place all ingredients in blender bowl & blend on high until completely blended.
• Pour into.

Steps:

• Process the carrots in a juicer & use the resulting juice for this drink.
• In a blender process all ingredients until smooth.

Steps:

• Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
• Combine the heavy cream and confectioners' sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
• Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

Steps:

• Add nuts to food processor & process until fine.
• Add coconut, bananas, agave & vanilla, processing until smooth.
• Add buckwheat flour slowly through the chute until mixture thickens.
• Take a portion of this mix & roll into a small ball.
• Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
• Store in refrigerator or freezer.

Steps:

• Spread each slice of ham with cream cheese and place a scallion on the long end, rolling them up jelly roll fashion. Trim dark ends of scallions.
• Secure with toothpicks and then cut between toothpicks to make little bite-sized pieces.