RECIPES

All Recipes: Copyright By Vital Creations, LLC

Curried Corn Cakes

2 yellow bell pepper, 2 chopped and 1/2 diced small

1/2 c corn fresh kernals

1/2 red bell pepper diced small

1/3 cup pili nuts (or pine nuts)

1 1/2 T olive oil

1/2 T cumin ground

1 1/2 T onion powder

2 cloves garlic

T curry powder

T turmeric

1/2 T celtic salt

pinch cayenne

1 cup almond flour (or ground dried coconut)

1 c flax meal (may need more)

2 T green onion minced

3 T parsley, fresh and minced

in food processor, process the chopped yellow pepper, pili nuts, olive oil,

cumin, onion powder, garlic, turmeric, salt and cayenne until smooth. Pour

into small mixing bowl, hand mix in remaining ingredients, you may need to

add a bit more flax meal to thicken the batter. The consistency you should

achieve is a batter you can roll into a ball without sticking to your hands.

When this is done, form into small cakes and place on the dehydrator screen.

Continue to dehydrate for 3-5 hours, serve White Truffle Crème.

White Truffle Crème

2 c coconut meat

1/2 c cashews soaked overnight

1/4 c white truffle oil, high quality

2 T lemon juice

1/2 c coconut water

1/2 t Celtic salt

2 cloves garlic

1/4 t white pepper

In a high-speed blender, blend all ingredients until smooth. For optimum

consistency fold with rubber spatula while blending. Serve warm with Curried

Corn Cakes.

Chilled Papaya Ginger Soup

3 c fresh papaya

1/2 c orange juice

T ginger chopped

1/2 t hot chili minced

1/2 T Garam Masala

1/4 t Celtic salt

1/4 c fresh coriander leaves

1/3 c cucumber peeled and diced uniform

In high speed blender liquefy the papaya, orange, ginger, garam masala,

chili and 1/4 t salt. Pour in chilled serving bowls. Garnish with Fresh

Coriander and diced cucumber.

Lemongrass Coconut Udon with Sesame and Snow Peas

Serves 4

3 1/2 c coconut meat julienne

2 T black sesame seeds

2 T sesame oil

2 T lemongrass minced

T Nama Shoyu

t Celtic salt

3 T spring onion, fresh minced

1/2 c snowpeas julienne thin to matchsticks

1/4 c red bell pepper julienne thin

Dash of cayenne

Toss all ingredients together well, dehydrate at 105 degrees for 1-2 hours

to warm.

To plate, place a handful of mixture in the middle of plate, staying center

an d being as vertical as possible, garnish with chives and sesame Great

served with a sea vegetable dish.

Fig Fudge Petit Fours

1 c dried figs soaked

1 c dates pitted

1 c nut flour, (cashew, pecan or pine nut)

2T nama shoyu

1/2 t vanilla, bean or extract

1/2 c raw chocolate and/or carob

1/2 T cinnamon

2 drops mint essential oil (optional)

In food processor, blend all ingredient until a smooth paste.

Continue by spreading a 1/2 inch layer on teflex sheet. Score desired size.

Dehydrate at 110 degrees for 12-14 hours, flip off teflex and onto screen

half way through. Top with Tahitian vanilla cream. Mmmmm!