Apple Pie
by John Kohler

Ingredients: Crust:
1 1/2 cups sunflower seeds
3/4 cup raisins
1 tablespoon carob powder Filling:
5-6 medium sized apples peeled and cored (I use green apples)
3/4 cup raw, unfiltered honey (preferably with pollen)
1 tablespoon Cinnamon
juice from 1/2 meyer lemon
shredded coconut
dash of cloves (optional)
1 seasonal fruit (kiwi, banana or other) Directions: Make the crust by placing the sunflower seeds, raisins and carob powder in a food processor and process with the "S" blade until finely ground and mixture sticks together. Line a 9" pie pan with this mixture and form the crust. Take the apples, and pulse chop with the "S" blade into small pieces. (Be sure not to overdo it and make apple sauce!) In a bowl, mix the chopped apples, cinnamon, lemon juice and honey and dash of cloves together. Scoop the mixture into the pie crust. Save the "juice" that remains and drizzle over pie when served. Level out with a spatula. Sprinkle on Coconut flakes on top of the mixture. Cut seasonal fruit into thin slices and place on top of the coconut flakes in the center of the pie! For best results, place in refrigerator for 1 hr to allow pie to set.

Rainbow Sorbet

4 frozen peeled kiwi
1 box frozen strawberries (tops cut off)
1 frozen pineapple (peeled, sliced)
6 frozen bananas
4-6 fresh mint leaves
3 fresh bananas
1. Freeze fruit 8-12 hours ahead of time. 2. In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parfait glass, place in freezer 3. Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer. 4. Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately. 8-12 hours to freeze fruit; 20 minutes to prepare; 4-6 servings
Notes: You can just make one layer and eat that. Each layer can be eaten separately, on it's own. Any fresh fruit can be used- keeping banana as the base.

Apple Raisin Cookies

2 C sunflower seeds, soaked 4 hours and rinsed.
2 Fuji apples, grated
2 large bananas
1/2 C dates
1 C raisins
1 t cinnamon
1 T flax oil
1 C walnuts, soaked 2 hours, chopped.
Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours.

Fruit Leather

2 large pears
3 small Fuji apples
1 t cinnamon
Clean, core and dice pears and apples. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained.


Strawberry-Banana Crunch

1/2 cup soaked almonds
1-2 cups strawberries
1-2 bananas

Mix 1/2 cup soaked almond together with 1-2 cups sliced strawberries and 1-2 sliced bananas. Try not to add any water (only add if necessary). Mix everything until it is thick and creamy.


Tropical Kisses (Fast Potluck Fare)

Mejool Dates (Or other big juicy variety)
Shelled Pecans
Low Temperature Dried Coconut Flakes

Slit dates length ways and remove seed and crown. Insert one or two pecan
halves into cavity. Press into fine coconut (which adheres to cut date flesh around nut). Place on plate and serve. Always a crowd pleaser!
(For a change of pace, substitute nut butter for pecans)