SunFire Super Foods Fiesta Mole

Blend all ingredients until smooth in a food processor. Add more water to desired taste and consistency. Makes a great spicy dip ... peapods, celery and granny smith (tart) apples are our favorites. Enjoy!

Green Crackers

2 Cups	Golden Flax Seeds
2 Cups	Sunflower Seeds (soaked and rinsed)
2 Tbsp	Sun Dried Tomatoes
1/2 Tbsp	Vitamineral Green mixed greens powder	$55 + S/H
1/2 Tbsp	Blue-Green Algae	$30 + S/H
1/2 Cup	Dulse Seaweed	Temporarily Unavailable
1 tsp	Sun Fire Salt	$20 + 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!

Yemiah's Sour Cream

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	$20 + 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 Truly Natural Vitamin C to add an exotic Chiapas-Polynesian-Berry flavor.

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

Yemiah's Bell Pepper Pesto

2 Cups	Walnuts (soaked and rinsed)
3	Large Red Bell Peppers
1/2 Cup	Lemon Juice
2 Cups	Cilantro
1 Tbsp	Sun Fire Salt	$20 + 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!