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1 Blender of Chocolate Bliss / Smoothie

4½ Cups	pure water
½ Cup	Chocolate Bliss mix (or 6 Tbsp if you like it less chocolatey)	$50 + S/H
½ Cup	Vanilla Agave Nectar (or substitute about 20 dates or 6 Tablespoons honey if you are getting the Chocolate Bliss sample pack and don't have Agave)	$25 + S/H

Blend until smooth (works best in a Vita-Mix or other high powered blender). You may also desire to make a thicker smoothie by adding fresh or frozen fruit (we like bananas) and/or activated nuts (cashews or walnuts are particularly yummy). Chill and shake well before drinking. Enjoy!

1 Gallon of Chocolate Bliss - Standard Recipe

3 Cups	pure water
1½ Cups	Chocolate Bliss mix (or 1 1/4 Cup if you like it less chocolatey)	$50 + S/H
1¼ Cups	Vanilla Agave Nectar (or 1 Cup if you like it less sweet)	$25 + S/H

Even Better Chocolate Bliss

Follow the Chocolate Bliss recipe above and add any of the following ingredients as desired:

1-4 Tbsp Rain Forest Rush The easiest blend of greens, adaptogenic stimulants and supportive nutrients $30 + S/H 1-3 Tbsp Tocotrienols Creates a creamier, frothier bliss - more like milk chocolate, high in natural vitamin E $20 + S/H 1-3 tsp Pristine Guarana An adaptogenic that gives your bliss a mocha-like flavor and gives you focus $20 + S/H ½ - 1 tsp Pristine Yerba Matte An adaptogenic that tastes a little like green-tea and gives you relaxation $15 + S/H 1-3 Tbsp Vitamineral Green or Revitaphi For adding even more greens to your diet while still preserving the chocolatey goodness taste $30 + S/H

½ Cup	Fiesta Mole mix	$50 + S/H
1-2 Tbsp	Olive Oil	$13 + S/H
3-5 Cups	pure water (less water for thicker soups)
Optionally also add:
½ Cup	Activated walnuts (soaked for 3 hours and rinsed)
2 Tbsp	Nutritional Yeast Flakes for a cheesy taste
½ tsp	Cayenne pepper

Blend until smooth (works best in a Vita-Mix or other high powered blender). Serve immediately if you want it warm (you do not cook this soup or you will lose the nutrient power of the superfoods). Or keep it chilled and sip a cup whenever you crave something savory.

3½ Cups	pure water
½ Cup	Chia Seeds Soak Chia seeds in the water in a large bowl overnight to make Chia Gel	$10 + S/H
¼ Cup	Vanilla Agave Nectar	$25 + S/H
¼ tsp	Sun Fire Salt	$12 + S/H
¼ tsp	Cinnamon
½ Cup	Activated Cashews (soaked for 4 hours and rinsed)
¾ Cup	Berries (frozen blueberries, blackberries, raspberries, strawberries)
Optional:
1 Tbsp	Chocolate Bliss mix or Pristine Carob Powder for a chocolatey taste
1	Banana
2-3 caps	Salivarius (helps preserve pudding longer)	$32 + S/H

After creating chia gel overnight, stir the gel well and place 1 Cup of it in a Vita-Mix or other high powered blender. Add remaining ingredients and blend on high until smooth and creamy. Pour mixture back in bowl with remaining chia gel and stir well. Keep refrigerated. Enjoy!

Learn more about chia seeds, special tips for making chia pudding, and other uses for chia gel with this short audio from our Superfood Tasting Night.

Get the Upgraded Chia Pudding Recipe on the Own Your Brilliance Blog. Even more yummy!

½ Cup	lemon juice Fresh squeezed from 3 lemons or try Santa Cruz Organic Lemon Juice. You might also try this with limes or grapefruit.
3 Tbsp	Goji Berries	$25 + S/H
½ tsp	Sun Fire Salt	$12 + S/H
1 Tbsp	Tocotrienols	$20 + S/H
6 Tbsp	Vanilla Agave Nectar	$25 + S/H
2 Tbsp	Coconut Oil	$15 + S/H

Add all ingredients to a Vita-Mix or other high-powered blender, then fill the blender to the 6 cup mark with pure water. Blend on high until smooth, pour into a container, and chill.

The combination of the Citrus juice, Salt and Agave creates great hydration properties, and adding Gojis, Coconut and Tocos rounds out the nutrient spectrum creating a very satisfying beverage. Enjoy!

Smoothies

2 Tbsp	Golden Flax Seeds	$20 + S/H
2 Tbsp	Tocotrienols	$20 + S/H
2 Tbsp	Vitamineral Green or Revitaphi	$30 + S/H
1	Banana (frozen or fresh)
1 Cup	Ice
2 Cups	Vanilla Almond Milk (or 1 Cup Almond Milk and 1 Cup Water)

Add all ingredients to a Vita-Mix or other high-powered blender and blend until smooth. Drink immediately.

This is a great smoothie for getting essential oils and fiber that help you to regulate your digestive tract. The vitamineral green has no aftertaste and the banana and almond milk make the smoothie slightly sweet. Enjoy!

5 Tbsp	Hemp Seeds	$25 + S/H
1 Tbsp	Maca	$20 + S/H
4 Cups	Water
14	Dates (or substitute 6 Tbsp Vanilla Agave Nectar or Honey)
1/4 tsp	Cinnamon
1/2 tsp	Cardamom
1/8 tsp	Sun Fire Salt	$12 + S/H

Add all ingredients to a Vita-Mix or other high-powered blender and blend until smooth. Drink immediately or chill for later enjoyment.

Snacks

	Your Favorite Nuts (almonds, walnuts, pistachio meats, filberts)
	Pure Water
2-5 Tbsp	Sun Fire Salt		$12 + S/H

Soak your favorite nuts in pure water for several hours. The harder the nut, the longer it should soak. For example, soak almonds and filberts overnight - about 8-10 hours. Soak walnuts and pistachio meats for 3-4 hours.

Rinse the soaked nuts in pure water several times until the rinse water is clean. If you stop here, be sure to refrigerate the nuts or they will get moldy.

If you prefer salty or crunchy nuts, take these next steps...

Salting Option A:
Soak the nuts in salted water (~5Tbsp of Sun Fire Salt for 1 Quart of Water) for another hour.

Salting Option B:
Sprinkle Sun Fire Salt over the rinsed nuts.

Place the nuts on meshed dehydrator trays and dehydrate at no more than 105 degrees Faehrenheit (to maintain all the good enzymes) for about 24 hours or until they are crunchy.

For a great dehydrator I highly suggest the Good4u 10 tray dehydrator

p.s. dehydrating salted pistachio meats for 3-4 hours leaves them tasting like hot buttered bread (that's good for you). Yummy!

For a good source of raw, organic nuts, check out Sun Organic Farm. Enjoy!

Crackers made out of flax seeds are a great way of satisfying your desire for something crunchy while meeting your protein and fiber needs.

Check out the basics of how to create your own amazing cracker concoction with this quick and easy video:

Also available here: http://www.youtube.com/watch?v=v3CxF1K_G6s

Oh, and you'll need a dehydrator for this recipe (handy to have for many healthy snacks). I highly suggest the Good4u 10 tray dehydrator - it's quiet and convenient!

2 Cups	Golden Flax Seeds	$20 + S/H
2 Cups	Sunflower Seeds (soaked and rinsed)
2 Tbsp	Sun Dried Tomatoes or Tomato Concentrate
1/2 Tbsp	Vitamineral Green or Revitaphi mixed greens powder	$55 + S/H Order via our Elements For Life site
1/2 Tbsp	Blue-Green Algae	$30 + S/H
1/2 Cup	Dulse	$20 + S/H
1 tsp	Sun Fire Salt	$12 + S/H
1/2 tsp	Fiesta Mole	$50 + S/H
1 tsp	Curry powder
1/2 tsp	Chipotle powder
5 Cups	Water

Grind flax seeds on their own in a food processor or dry container of a high-powered blender until they are a rough flour consistency. Pour into a mixing bowl.

Blend all other ingredients in a high-powered blender with 1/2 of the water, adding the water as needed to allow the blender to create a smooth texture.

Mix flax seeds and green mixture and any remaining water. Spread thinly (for maximum crispiness) on teflex dehydrator sheets. Recipe makes enough to fill a large dehydrator (my Good4u 10 tray dehydrator) with thin and crispy crackers.

Dehydrate at 145 degrees for 20 minutes to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

This is my new favorite cracker! It gives me all the greens I need while still tasting nice and salty/spicy/crunchy ... just like I like it. Try it to dip into Yemiah's Creamy Spinach Dip. Yumm ... Enjoy!

This recipe makes 2 trays of crackers for your dehydrator. To create more trays of crackers simply repeat the recipe process since the seed gel and spice mix blends best in this small batch size.

1¼ Cups	pure water
½ Cup	Golden Flax Seeds	$20 + S/H
¼ tsp	Sun Fire Salt	$12 + S/H
1 Tbsp	Tomato Concentrate Flakes or Sun Dried Tomatoes
½ tsp	Cumin powder
¼ tsp	Cayenne pepper powder

Soak the Golden Flax Seeds in the pure water for at least 4 hours (or overnight in the fridge).

After soaking, stir the seeds with a spoon to mix the gel well. Add more water if it's really thick. Pour the seed gel mixture into your Vita-Mix or other high-powered blender. Add more pure water until the entire mixture is at the 3-cup line in your blender container.

Add the remaining ingredients and blend from low to high, for a short period of time, just until the seeds are partially shredded and the mixture has a uniform color. Spoon half the mixture onto a teflex sheet on your dehydrator tray, and smooth it out with a spoon until it's covering almost the whole sheet and is of an equal thickness all over. Put into your dehydrator, and add the rest of the mixture to another sheet/tray.

Dehydrate at 145 degrees for only two hours to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

To make your crackers extra crunchy you can keep aside some of the flax seed gel from the blending process and simply stir in the seed gel to the spiced blend before spreading the entire mix on your teflex sheet. The whole flax seeds will give your crackers even more crunch. Enjoy!

	Step 1: Almond Cheese
2 Cups	Unpasteurized, Activated Almonds or alternatively dry or soaked Almonds
1½ Cups	Water, less for soaked/wet Almonds
1/2 Cup	Fresh Lemon Juice
1/4-1/2	Hot Pepper - Habenaro or Jalapeno
4 Tbsp	Golden Flax Seeds or Olive Oil or half and half mixture	$20 + S/H
2 tsp	Sun Fire Salt	$12 + S/H
	Step 2: Chopped Spinach
16 oz	Fresh Baby Spinach
1/2 - 1	Sweet Onion
1/2 Cup	Artichoke heart (optional)

Blend until smooth all ingredients in Step 1 Almond Cheese. Pour into large mixing bowl. For Step 2, pulse Spinach & Onion together in a food processor or hand chop coarsely. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess. Pack tightly in a glass jar and refrigerate to intensify flavors and enjoy all week! Spinach dip is ready to eat as soon as you're finished.

Use as an entree, dip, spread or addition to soups. Adding different amounts to soups can create an unusual flavor component and texture which is amazingly delicious, subtle and will have people trying to guess what you've added.

Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole. Great mixed with shelled Edamame Beans for a richly robust flavor appealing to most anyone. Great added to baked potatoe with a sprinkle of Fiesta Mole for an upscale transitional dish. Enjoy!

1 bunch	Celery
2	Large Red Bell Peppers
1	Large Sweet Onion
4 Tbsp	Raw Sauerkraut
4 Tbsp	Dulse Powder (blend Dulse into a powder in your food processor)	$20 + S/H
1 tsp	Sun Fire Salt	$12 + S/H
4 caps	Seaweed Energy (empty contents of capsules into the mixture)	$20 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals. The recipe listed here is the lite version. The DVD version adds 2 Cups Activated Walnuts, which make this a more substantial meal.

Toss all ingredients into a food processor and hit pulse till mixed. Using pulse keeps all the material chunky, with greater texture.

Great to eat as-is, in Nori rolls or kale wraps with Raw Sour Cream below, also as a base for nut loaves, pate's and dehydrated veggie patties. Enjoy!

2 Cups	Cashews (soaked and rinsed)
3/4 Cup	Lemon Juice
1 Cup	Water
4 Tbsp	Onion Powder
	Finely chopped fresh chives, dill, and parsley to taste
2 tsp	Sun Fire Salt	$12 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals.

Blend all ingredients in a high-powered blender or a food processor.

This is a key recipe for people choosing upgrade of eating cheeses. This recipe is fast since cashews are extremely hydroscopic/hygroscopic (water absorbing) and require only a few hours soaking to soften. Also, as the cashews are soaked they work well for people with nut/cashew allergies. You'll be amazed with it's perfect sour cream flavor and consistency.

You can use this as a topping or add in a few herbs and a bit more water to create a decadent creamy salad dressing. Add a sprinkle of Fiesta Mole and Pure Radiance C to add an exotic Chiapas-Polynesian-Berry flavor.

Nori rolls with avocado, tomato, arugula, greens and sour cream are fantastic! Enjoy!

2 Cups	Walnuts (soaked and rinsed)
3	Large Red Bell Peppers
1/2 Cup	Lemon Juice
2 Cups	Cilantro
1 Tbsp	Sun Fire Salt	$12 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

This is house staple everyone loves. Yemiah's Italian Delights covers a variety of Pestos made from a handful of ingredients. Most Raw Food dairy replacements are too heavy for Yemiah and David. Yemiah designed each of her Pesto and other dairy replacement recipes to emulate a different variety of cheese - texture and spicing - using upscale, lite ingredients. You'll love the rich creamy flavors and tastes during eating, then you'll love all the energy you feel after eating.

To make a stronger flavored version of this recipe, halve the amount of walnuts.

For a Mediterranean twist, add 1/4 to 1/2 cup of pitted, sun dried olives and replace the cilantro with arugula.

For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole. Enjoy!

1/2 Cup	Fiesta Mole Mix (you can make this with the sample size Fiesta Molé)	$50 + S/H
1/3 Cup	Olive Oil
1/3 Cup	pure water

Blend all ingredients until smooth in a food processor. Add more water to desired taste and consistency. Makes a great spicy dip for vegetables ... peapods are a favorite. Enjoy!

Grind the following ingredients in your food processor or blender. Pulse the grinding so that the mixture stays chunky rather than turning into a fine powder.
1 Cup	Almonds (soaked for 8 hours, rinsed and drained)
3 Cups	Walnuts (soaked for 4 hours, rinsed and drained)
3-4 tsp	Sun Fire Salt (add salt to your desired taste)	$12 + S/H
1/2 tsp	Black Pepper
1/2 tsp	Cilantro (dried)
1/2 tsp	Parsley (dried)
1 tsp	Basil (dried)
1 tsp	Cumin
1 tsp	Garlic Powder
1 tsp	Poultry Seasoning or Fajita Seasoning
1 tsp	Chili Powder
Empty the blended mixture into a large bowl and add the following ingredients:
1/2	Sweet Onion (chopped)
1	Red Bell Pepper (chopped)
1	Habanero Chili (chopped) - Optional
1 Cup	Pine Nuts (not soaked)
1/2 Cup	Hemp Seeds
1-2 Tbsp	Vitamineral Green or Revitaphi	$30 + S/H

Mix all ingredients well per the above instructions. Fill up a romaine lettuce leaf with the mixture, roll up and enjoy like a taco. You can also top your taco with home-made salsa for added kick! Many thanks to Yemiah's Raw Food Delights DVD Set for this recipe, with our addition of some superfood greens. You don't even notice they're there except that you feel so good. Enjoy!

1 Cup	Pumpkin Seeds (soaked for 1 hour, rinsed and drained)
1/4 Cup	Sun Dried Tomatoes
1/4 tsp	Sun Fire Salt (add salt to your desired taste)	$12 + S/H
1 tsp	Fiesta Mole Powder	$50 + S/H
1 Tbsp	Vitamineral Green or Revitaphi	$30 + S/H
1/8 tsp	Cayenne
1 Tbsp	Coconut Oil	$15 + S/H

Grind all ingredients in your food processor or blender. Add water in small amounts if your the mixture is too chunky for your blender. Fill up a romaine lettuce leaf with the pate mixture, roll up and enjoy like a taco. Enjoy!

These nori rolls make a great carry-around snack ... we often take them while hiking or traveling or just roaming around town. This recipe will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup	Sunflower Seeds (best if you've soaked them, but fine if you don't)
¼ Cup	Sun Dried Tomatoes or Tomato Concentrate Flakes
4 Tbsp	Lemon Juice
2 Tbsp	Pure Water
2 Tbsp	Molasses
1 tsp	Liquid Smoke
½ tsp	Chili Powder
½ tsp	Fajita Seasoning (typically includes garlic powder and pepper)
¼ tsp	Sun Fire Salt	$12 + S/H
4 sheets	Nori Sheets	$30 + S/H

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

The curry flavor nori rolls are my new favorite. This recipe works great with different kinds of nuts or seeds as the base and will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup	Almonds (best if you've soaked them, but fine if you don't) You can also make this with cashews or sunflower seeds
2 Tbsp	Golden Flax Seeds	$20 + S/H
2 Tbsp	Vanilla Agave Nectar or Honey	$25 + S/H
8 Tbsp	Pure Water
3 Tbsp	Nutritional Yeast Flakes
1 tsp	Curry Powder
1 tsp	Sun Fire Salt	$12 + S/H
4 sheets	Nori Sheets	$30 + S/H

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

4 Tbsp	Mayan Gold Cacao (Chocolate) Powder	$25 + S/H
4 Tbsp	Tocotrienols	$20 + S/H
¼ tsp	Sun Fire Salt	$12 + S/H
1½ Tbsp	Vanilla Agave Nectar	$25 + S/H
1½ Tbsp	Coconut Oil	$15 + S/H
Optional:
1 Tbsp	Chia Seeds	$10 + S/H
1 Tbsp	Goji Berries	$25 + S/H
1 Tbsp	Cacao Nibs	$20 + S/H
½ tsp	Vitamineral Green or Revitaphi or Blue-Green Algae	$30 + S/H
2 drops	Orange Essential Oil

Stir the dry ingredients together in a bowl. If you are including any of the optional ingredients, add them in now too. If you decide to add any of the powdered greens, I suggest you also add the orange essential oil to cover any potential "green flavor".

Add the Coconut Oil and Agave Nectar and stir. It works best and is more fun to get your hands into the mix now and really mush all the ingredients together so that the oil and agave bind the dry ingredients well.

Create small teaspoon-size drops of the mixture and place them on wax paper. You can see pictures of the size and yummy messiness. You will get about 10 little bliss kisses per recipe. Freeze your bliss kisses for best taste and longevity, though you may find that after licking your fingers you desire to eat them all up quickly.

You can also use Carob in your bliss kisses to make a sweeter kiss. Try using half Cacao and half Carob or substituting Carob for the Tocotrienols in the recipe.

For an extra-creamy and more truffle-like bliss kiss, substitute Cacao Butter for the Coconut Oil. Mmmmmm. Enjoy!

Crust:
3 Cups	Pecans (not soaked)
¼ tsp	Sun Fire Salt	$12 + S/H
3/4 Cup	Medjool Dates
1	Vanilla Bean (scoop out the inside of the bean)
Filling:
1/4 Cup	Coconut Butter
1 Cup	Vanilla Agave Nectar	$25 + S/H
1	Vanilla Bean (whole bean finely chopped)
1 Tbsp	Lecithin
1/2 Cup	Lemon Juice (I recommend Santa Cruz bottled juice that is not from concentrate)
3 Cups	Cashews soaked for 4 hours and rinsed
3/4 Cup	Water
Topping:
1/4 Cup	Vanilla Agave Nectar	$25 + S/H
2 Cups	Blueberries (or other fresh or frozen fruit)
1 Tbsp	Psyllium Husk Powder

Make the crust by grinding the pecans in a blender or food processor and pulsing until you have small crumbles. Pour the pecan crumbles into a mixing bowl and add the salt. Next grind the dates and vanilla in a blender or food processor until smooth. Add this mixture to the mixing bowl and mix with the salted pecans until you have a dough-like consistency. Spread the crust over the bottom of a spring form pan and press it into the pan. The crust proportions should be enough to cover two 9" pans so I always save half of the crust in the refrigerator for a second cheesecake later.

Make the cheesecake by combining the first 5 Filling ingredients into a blender and blending on high until smooth. Then add the cashews and water and blend on medium until smooth. Pour the filling into the spring form pan on top of the crust. Place in the freezer for about 15 minutes. After 15 minutes start to make the fruit glaze topping.

Put all the topping ingredients in the blender and blend until smooth. When the cheesecake has been in the freezer for at least 15 minutes, take it out and spread the fruit glaze topping over the top of the cheesecake. Return the cheesecake to the freezer for at least 6 hours before removing the spring form from around the pan.

We keep our cheesecake in the freezer all the time because we like it to take a little bit like icecream at the first few bites. If you want a room-temperature cheesecake experience, cut the frozen pieces you desire and let them defrost for a few minutes before eating.

Many thanks to Miranda from Bliss Cafe in Dallas for making this amazing cheesecake and for sharing her recipe. Cheesecake never tasted or felt this good ... until now. Enjoy!