sugar free yummy blackberry crisp

Crumble Topping , as published by Jennifer Cornbleet in Raw Food Made Easy vor 1 or 2 People

2 cups  raw walnuts or  pecans, unsoaked
1/2 cup unsweetened shredded, dried coconut
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup raisins, unsoaked

Place  the walnuts, coconut, cinnamon,nutmeg, and salt in a food processor fitted with an S blade and process until coarsely ground.  Add raisins and dates and process til the mixture resembles coarse crumbs  and begins to stick together.  Don't overprocess.  Store in a sealed container.  Will keep one   month in fridge or three months in freezer.

Blackberry Crisp
4 cups fresh or frozen blackberries
1/4 cup pitted medjool dates, soaked
1 Tablespoon fresh lemon juice
2 cups crumble topping ( recipe above)

Place 1 and 1/2 cups of berries and the dates and lemon juicd in a food processor fitted with an S blade  Process til smooth  Remove from processor and mix wit the rest of the blackberries.  To assemble, press half of the crumble topping in pie  plate.  Spred filling on top of crust. Knead the rest of  the topping by hand untl it begins to stick together.  Lay these pieces on top of blackberry filling.  Serve at room temperature  Will keep for three days covered wirh plastic wrap in fridge. This  Fabulous recipe is  by Jennifer Cornbleet in her book, Raw Food Made Easy for 1 or 2 People.

Creamy Hummus

Creamy Hummus

1- 15 oz. can chickpeas-{garbanzo Beans}rinsed and drained.
1 cup tahini (sesame seed paste) or peanut butter
1/2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
4 cloves peeled garlic
1/4 tsp.salt
1/8 o 1/4 tsp.cayenne pepper
Chopped tomatoes  and/or chives
1- In a food processor combine chickpeas,  tahini, lemon peel, lemon juice. salt, and 1/8 tsp. cayenne pepper.  Cover and process til smooth, adding enough water to reach desired consistency Spoon into a serving bowl.
2- Refrigerate up to 48 hours.  To serve, top with chopped tomatoes, chives, a drizzle of olive oil and additional cayenne pepper.

Raw Carob Date Cookies- see, I meant it!!!

Today is Sunday/ September 4.  I rejoice to see the eat top out at a mere 96 degrees.  forgive,if you will that I spend so much time on the weather,but it really does seem like a life and death affair here when the heat is so exteme.  I was able to attend church without crying out in pain while touching the outside of the car--which is necessary for me to maintain balance when I get in.  But 96 is doable!  So today we will talk about 
                                              ~dehydraed cookies.-                                                                                Tale a  cup shredded, unsweetened coconut.  Add 5 or 6 pitted, medjool dates (mmmmm) and 1/2 C powdered carob.  Place in food processer.   Take a medium sized orange and zest the  skin with a citrus zester.  Put 1 tsp zest in with it all.(adds great flavor!)  Then juice the orange and add every little drop of juice you can get out of that bad boy or abou 1/2 cup, Whirl until mixed,dates are choppd, and everything is  is incorported.  Form into little patties (cookies) and place on mesh dehydrator sheet and dehydrate  a few hours until dry.  No white flour, no sugar  but lots of sweet flavor. 
Yeah. I know, thay just ain't the same But try them anyway, NOT BAD!!!!!!

I can blog more often than monthly as I now have access to a regular keyboard, rather than that minescule  one I have been dealing with.   Hooraw!  Happy Birthday, DH  I love you soooooo much!
    
Soon I will tell you how to make high protien-good-for-you, raw, crunchy chips you can dig in a dip and eat until you're full.   No kiddin, they are good for you, especially if you are diabetic!