Sun-Sational Vol 1

SuR a w

W r i t t e n b yM e l i s s a G i l b e r t

o fw w w . l o v e r a w l i f e . c o m

2Sun-Sational Raw Baby Food

Volume 1S p r i n g 2 0 0 7

Nut and Seed Milks

Green Smoothies

Vegetable-Fruit Smoothies

Purees, Soups, Crackers & Raw Bread

Healthy Desserts

All the recipes in this book are simple and quick. There are a few that are a little more time consuming, but well worth a try.

Our son Alex 18 months, his friends; My Raw Day Care babies Sela and Carson eat these Sun-Sational raw baby foods each day. I started Alex on

Green Smoothies when he was 5 months old, and we have expanded his diet from there. They all truly love eating raw foods.

Some of the smoothie recipes I used when our “older” children were babies.

Note: always buy fresh organic fruits and veggies whenever possible

All Content © Melissa Gilbert, 2007Layout & Design by Amy De Wolfe


Chapter 1N u t a n d S e e d M i l k s

The only appliance you need for making Milk is a blender, a high-speed blender like a Vita Mix will work best, any blender will do. You will also need

a nut milk bag or a piece of cheesecloth, for straining.

Nut and Seed Milks are a nutritious alternative that you can easily prepare.Today supermarket milk’s are a brew of hormones from genetically

engineered animals. Adapted to produce more milk. Soy nuts absorb anything that comes into contact with them, such as bacteria and pesticides.

The thought of feeding any of these modified productsto my child makes me ill.

Almond Milk

1 cup raw organic almonds, soaked overnight4 cups of purified water

½ teaspoon cold-pressed olive oil1 pinch of Celtic sea salt for taste

Place soaked almonds with water, olive oil and salt into blender. Cover and blend until all the almonds are chopped up very tiny. This should not take very long. Strain milk from the blender thru your nut milk bag, or cheese cloth. Drink immediately, or place milk into the cooler until chilled. Milk should be drunk as soon as possible. You can keep it in your cooler for 3

days, after that feed it to your compost.

Almond milk is one of Alex’s favorites

N o t e : Nuts that have been sprouted are often referred to as soaks.Mother’s milk is always the best form of nutrition for your baby


Sweet Almond Milk

1-cup raw organic almonds soaked over night4 cups of purified water

½ teaspoon cold-pressed olive oil4 raw organic pitted dates

Place all of the above ingredients into your blender, and blend until all are mixed well, the almonds should be very tiny pieces. Strain with your nut milk bag, or cheesecloth. Drink immediately or place in your cooler until chilled.

Will keep in your cooler for 3 days.

Banana Almond Milk

1 cup raw organic almonds soaked overnight1 small pinch of golden flax seeds

(ground to a fine powder, a coffee grinder works best)1 ripe banana

4 cups purified water1 tablespoon pure vanilla extract

Place almonds, flax seeds and water and blend until almonds are very tiny. Strain using your nut milk bag, or cheesecloth. When all the milk is strained, place the milk back into your blender and add the banana and pure vanilla

extract. Blend until well blended.

Alex loves this over crushed Ice. It will not last long. Don’t forget it is good for you too.

T i p : When you are done and the almond pulp is strained from the milk. Place the almond pulp back into your blender and do it again. Get every little

bit out of those expensive raw almonds.

M o t h e r ’ s m i l k i s a l w a y s t h e b e s t f o r m o f n u t r i t i o n f o r y o u r b a b y


Ginger Apple Almond Milk

1 cup raw organic almonds soaked overnight4 cups purified water

½ teaspoon cold-pressed olive oil1 apple cored and peeled¼ inch of ginger root grated

1 teaspoon agave nectar

Place almonds with the purified water and olive oil into your blender. Blend until smooth or the almonds are chopped very tiny. Strain using your nut milk bag or cheesecloth. When all of the milk is strained place it back into

your blender and add the apple, and ginger root along with the agave. Blend until well blended. Drink immediately or place into your cooler until it is

chilled. Enjoy! This will keep for 3 days in the cooler.

Carob Almond Milk

1 cup raw organic almonds soaked overnight4 cups purified water

½ teaspoon cold-pressed olive oil1 pinch Celtic sea salt

3-4 tablespoons Carob Powder

Place almonds, purified water, olive oil, and salt into your blender. Blend until smooth or the almonds are very tiny. Strain in your nut milk bag, or cheesecloth. Place milk back into the blender and add the Carob powder.

Blend until well mixed. Enjoy chilled or straight from the blender.

T i p : This tip comes from my friend Raw Oma. Place a jar of almonds in your cooler fill with water, rinsing them every other day. You can use the soaked almonds at any time. It has been a very handy tip for us, since we

use so many almonds. They are always ready to make milk.

Carrot Almond Milk

Simply add the fresh juice of 1 large carrot to your kiddo’s Almond MilkGood Stuff!


Strawberry Almond milk

Add the juice of 5 strawberries to your kiddo’s Almond milk.Plus 1 teaspoon of agave nectar to sweeten.

Chill and serve

Tooty Fruity Milk

1 cup raw organic pecans soaked overnight4 cups purified water

½ teaspoon cold-pressed olive oil1 cup dehydrated apples soaked overnight

Place all above ingredients into your blender. Blend until mixture is as smooth as can be. Strain using your nut milk bag or cheesecloth. Place milk back into the blender and blend with the apple. Drink immediately, or place into your cooler until chilled. This is a nice change from almond milk and the

little ones love it.

T i p : If your little one is still drinking from a bottle you will have to strain the fruit milks, so the fruit does not clog up the bottle nipple.


Carob Walnut milk

1 cup raw organic walnuts soaked 4-6 hours or overnight4 cups purified water

½ teaspoon cold-pressed olive oil3-4 Tablespoons Carob powder

Place walnuts, water and olive oil into your blender. Blend until smooth or the walnuts are chopped up very tiny. Strain using your nut milk bag, or

cheesecloth. When everything from the blender is strained, place milk back into your blender and add the Carob powder. Blend until well mixed. Drink

immediately. We like this very cold, pour over crushed ice and enjoy. Can be kept in your cooler for 3 days, you will need to give it a good stir each time

it is used.

T i p : You may make larger batches of milk to have on hand. It will keep in your cooler for 3 days, if you use a lot just make a larger batch. We use a lot of nut milk also; it is part of our routine each morning. Alex helps me make milk at 6am every morning. It is something we look forward doing together

each morning; it is just enough to get us thru the day.

Sesame Seed Milk

¾ Cup raw organic sesame seeds(Use the hulled seeds they make better milk. The hulls are bitter tasting.)

4 Cups of purified water1 tablespoon cold-pressed flax oil

1 pinch of Celtic sea salt

Place all ingredients into your blender. Blend until smooth. Strain using your nut milk bag, or cheesecloth. We like sesame milk cold, so place into your

cooler until chilled and enjoy.

Sweet Sesame Seed Milk

Use the same recipe as above, but add 4-pitted dates before blending.

N o t e : You can make milk out of any nuts or seeds. Try sunflower seeds, or pumpkin seeds, they each have a different taste. There is nothing that you

can do wrong, just have fun with it and experiment.


Chapter 2G r e e n S m o o t h i e s

Making Green Smoothies is very quick and easy. All you need is a blender. You may add ice to any of these recipes. I find that the little one’s liked them

without ice; I really like them with a little Ice. It will depend on the age of your child. Alex is just beginning to like ice in his smoothies, now that he is

feeding himself.

We do a lot of green talk with Alex, he will eat anything that is green, and he loves it. Your children will eat what they see you eat. Regular consumption

of Green Smoothies forms a great habit for eating greens. After a few weeks of eating green smoothies you will begin to crave and want to eat more and

more greens each day.

Sweet Spinach Smoothie

1 ½ Cups Fresh Pineapple2 handfuls of spinach½ Cup purified water

Place everything into your blender, blend on high until smooth.Enjoy

Mango Parsley Smoothie

This was one of the first smoothies I made over 20 years ago.1 mango peeled and seeded

1 bunch curly parsley1 Cup purified water

Place all into your blender, blend until smooth and Enjoy.

T I P : When making Green Smoothies I find that taking the ribs, or stems off of the greens makes for a much better smoothie.


Sweet Celery Smoothie

2 bananas1 Cup fresh Pineapple

4 stalks of celery-use the tender inner stalks, with the leaves intact1 Cup purified water

Place all ingredients in your blender. Blend until smooth. Enjoy.

Broccoli Carrot Smoothie

2 broccoli florets1 kale leaf

2 carrots chopped (Use carrot pulp from your juicer if you have it)2 bananas

1 Cup purified water

Place into your blender. Blend until smooth.

Sweet Dream Smoothie

2 bananas1 bunch red (or green) seedless grapes

1 cup of fresh pineapple2 large handfuls of spinach½ Cup purified water

Place all ingredients into your blender and blend until smooth.Enjoy

T I P : If you have a hard time finding fresh organic fruits, you can use frozen organic fruit. Always get fresh organic greens; you can substitute the greens for another that

may be in season.


Green Perfection Smoothie

2 bananas1 bunch of parsley

1 apple cored and peeled½ Cup of purified water

Place all into your blender, blend until smooth.

The Raw Pleasure Smoothie

1 banana1 small handful of goji berries

½ cup blueberries1 kiwi peeled (the riper the kiwi the better)

1 handful of Swiss chard (3-4 leaves)½ Cup purified water

Place all into your blender. Blend until smooth.Enjoy

Refreshing Mint Smoothie

2 handfuls of mint leaves3 romaine leaves

2 bananas4 large strawberries with the tops on

½ Cups of purified water

Place all ingredients into the blender, blend until smooth, add more purified water if necessary to thin. Enjoy

T i p : Green Smoothies are perfect for children of all ages. You can start babies at 5-6 months of age. You always want to introduce new foods slowly

to avoid food allergies. Remember that Mother’s Milk is always best.


Mango Dandelion Smoothie

1 mango, peeled, seeded and cubed1 handful of dandelion leaves

(if you can find the smaller dandelion greens they are not as bitter)1 tablespoon agave nectar½ cup purified water

1 pitted date

Place everything into your blender. Blend until smooth, add more purified water if needed to thin. Enjoy

Peach Kale Smoothie

4 peaches peeled and pitted(for older kiddo’s there is no need to peel the peach)

3-4 leaves of Kale3 dates (pitted)

½ cup of purified water

Blend all in your blender and enjoy.

Peach Spinach Smoothie

4 peaches peeled and pitted2 large handfuls of spinach (cut off any long stems)

½ cup of purified water

Place all ingredients into your blender. Blend until smooth.

Mint Mind - Blast Smoothie

2 handfuls of fresh mint leaves2 bananas

4 fresh strawberries (tops on)½ cup of purified water

Place all above ingredients into your blender. Blend until smooth and enjoy.


Romaine Smoothie

2 handfuls of romaine leaves1 banana

5 strawberries (tops on, if they are fresh)½ cup of purified water

Blend all ingredients in your blender and enjoy.

T i p : You can order green smoothies at any juice bar and in most health food stores. If you ask at cafe’s they are glad to make them too.

N o t e : Support your local farmers market when you can. You can speak with the grower in person. You will know exactly where the produce has

come from and it is fresher than your local market. You can find your local farmers markets by going to www.localharvest.org This is a wonderful

reference site to your local farmers markets as well as local organic farms in your area.


Chapter 3F r u i t a n d V e g e t a b l e S m o o t h i e s

Tropical Breeze Smoothie

1 banana1 mango peeled and seeded½ cup of fresh orange juice

Place all of the above ingredients into your blender. Blend until smooth. Add more fresh orange juice if the mixture is too thick. Enjoy

Very Berry Smoothie

1 cup fresh strawberries1 cup fresh blueberries

1 cup blackberries1 banana

1 cup of purified water

Place all of the above into your blender. Blend until smooth and enjoy.

Kiwi Strawberry Smoothie

1 kiwi peeled1 cup of strawberries

½ cup of fresh orange juice

Blend all ingredients in your blender, blend until smooth and enjoy.


Just Fruit Smoothie

2 mango’s, peeled and seeded1 cup of fresh orange juice

1 cup fresh blueberries

Place all into your blender, blend until smooth and enjoy.

Breakfast Smoothie

1 cup raw almond milk1 Tablespoon raw organic tahini½ teaspoon agave nectar

½ teaspoon pure vanilla extract1 banana

½ cup steal cut oats

Blend all ingredients in your blender. Blend until smooth. Add more almond milk if the mixture is too thick. Enjoy

Ambrosa Smoothie

½ pineapple peeled1 cup green seedless grapes½ mango peeled and seeded

1 Cup of purified water

Place all ingredients into your blender, blend and enjoy.

Rawbella Smoothie

2 bananas1 apple cored and peeled

1 small bunch green seedless grapesJuice of ½ pineapple

Place all into you blender. Blend until smooth and enjoy. Add more liquid if necessary to thin.


The Perfect Pear Smoothie

1 large green pear cored2 handfuls of green seedless grapes

1 avocado1 teaspoon lemon juice

5 fresh strawberries (use the tops too)2 teaspoons raw carob powder

1 Cup of almond milk

Cut avocado and mash with the lemon juice. Place in to you blender with remaining ingredients. Blend until smooth. Enjoy.

Little Miss Noody Smoothie

1 banana1 handful red seedless grapes

1 large bunch of parsley (cut off any long stems)½ Cup of purified water

Add all of the ingredients to your blender. Blend until smooth.

Fun Spring Smoothie

1 banana1 cup cantaloupe1 orange peeled

½ cup green seedless grapes½ cup of purified water

Place in blender. Blend until smooth

Strawberry Nana Smoothie

2 bananas1 pint of fresh strawberries use the green tops too

½ cup of water

Blend until smooth and Enjoy.


Sweet Dreams Smoothie

1 cup strawberries (use the green tops)1 handful of green seedless grapes1 handful of red seedless grapes

1 stalks of celery devaned1 cup of purified water

Blend until smooth. Enjoy

Sweet Watermelon Smoothie

Fill your blender ½ way with seedless watermelon, using the rind as well(There is a lot of vitamins and minerals in the rind, wash well first)

1 cup raspberries2 teaspoons of agave nectar

Place all ingredients into your blender. Blend until smooth. Add purified water to thin if needed.

N o t e : Remember you can add ice to any or all of these smoothies, if your child is older and likes the ice.

Sweet Sunrise Smoothie

½ cup fresh pineapple1 orange peeled1 apple cored

1 banana½ teaspoon agave nectar½ cup of purified water

Blend until smooth


Apple Carrot Smoothie

2 red apples cored and peeled2 small carrots chopped

1 bunch parsley½ cup of purified water

Blend all ingredients until smooth and enjoy.

T i p : Storing fruits and vegetables. When you get your fresh greens and vegetables home from the market, wash them dry them as well as possible. Wrap them in paper towels and place them in an open bag. Place into your cooler. The paper towels will absorb the moisture from your freshly washed

greens; they will keep nicely in your cooler for a few days.

I wash and store carrots in the crisper. Other root veggies should be kept in a dry dark place as well (crisper). Fruits emit a gas that will break down the vegetables, especially the greens, so store them in baskets on the kitchen

table and countertops for everyone to eat when they feel Hungary.

I like to wash the fruits as we use them. I wash the grapes and place them in a bowl lined with paper towels. Everyone grabs them as they walk past the lively little

round bursts of delight.

I store Avocados in a basket on the table as well until they are ripe, then place them into the cooler away from the veggies, the cooler will slow down the ripening process

until you use them.

Tomatoes store nicely on the countertops as well.

N o t e : Nut and seed milks can replace water in any smoothie to make a

milkshake.


Sela’s Special Smoothie

½ cup fresh pineapple2 large handfuls of fresh spinach-cut off large/long stems

1 handful of goji berries½ cup of purified water

Blend until smooth

Blueberry Buckle Shake

1 Pint of fresh Blueberries1 banana

½ cup of nut milk

Blend until smooth and Enjoy.

Carson Pleaser Shake

½ cup sunflower seeds2 bananas

½ cup of shredded raw coconut1 teaspoon of agave nectar

½ cup nut milk

Blend until smooth and Enjoy. Add more nut milk to thin if necessary

Blue’s Clues Smoothie

1 pint of blueberries2 bananas

1 kiwi peeled½ cup of purified water

Blend until smooth.


Summertime Fun Shake

1 cup frozen organic peaches½ cup almond pulp½ cup of almond milk

1 cup of frozen organic raspberries1 small handful of green seedless grapes

Place all ingredients into your blender. Blend until smooth. Enjoy.

Big Elmo Flavor Shake

1 ½ cups fresh or frozen raspberries1 pint of strawberries

2 bananas½ cup of nut milk

Blend until smooth and enjoy.

Dora Dora Smoothie

2 bananas2 tablespoons of Tahini

Dash of cold-pressed olive oilDash of Celtic sea salt½ cup of purified water

1-2 teaspoons of agave nectar to sweeten

Place all ingredients into your blender. Blend until smooth.

Cherry Delight

1 cup of frozen organic cherries2 bananas

1 handful of romaine leaves1 cup of purified water

Blend until smooth and enjoy


The Sweet Carrot Smoothie

3 medium carrots diced (carrot pulp for the carrot juice will work too)The juice of 3 carrots

4 dates (pitted)¼ cup of steel cut oats½ cup of purified water

Place all into your blender and blend until smooth. You may need to add some purified water to the consistency that you desire. The smoothie will

thicken, as the oats will absorb some of the liquid. Enjoy.

Raspberry Cream Shake

1 pint of fresh raspberries or frozen (organic)½ cup of almond pulp (other nut pulp ok)

¾ cup of fresh almond milk1 tablespoon agave nectar

Place all ingredients into your blender. Blend until smooth

T i p : Flax seeds can be used every 2-3 days in the smoothies. I like to grind them in a coffee grinder to make a fine powder. Sprinkle 2 tablespoons into

the smoothie before blending. The ground flax seeds provide the omega 3 you and your children need. You may need to add more liquid to the

smoothie; the flax seeds will absorb some of the liquid.

N o t e : Have fun making smoothies mix and match the ingredients anything will work, try some of your favorites in your own smoothie recipe.

Goji Berry, Banana Smoothie

1 cup of goji berries (soaked for ½-1 hour) drain3 bananas

1 tablespoon of raw carob powder¼ cup of purified water

Place into your blender. Blend until smooth. Add more purified water as desired. Enjoy.


Chapter 4P u r e e s , S o u p , C r a c k e r s & R a w B r e a d

P u r e e s

You can make a wide variety of purees for your new eater, using fruit or vegetables. Using your blender cut any fruit up, place into your blender with

purified water, and blend until smooth. The consistency you will have to determine depending on your child’s age and eating experience. Avoid citrus

fruits with a lot of acid i.e. oranges.

The first foods that your baby should have ideally should be vegetables and then graduate to the fruits. Start by feeding baby one variety such as peas,

then move onto another like carrots or green beans.

Vegetables are pureed just like the fruits. Place them (chopped into your blender) add purified water and serve when smooth. Hard veggies such

as carrots, sweet potatoes or beets puree much better with a high-speed blender such as a Vita Mix. You can use a food processor if you do not have a vita mix blender. I sell the Vita Mix in my store, they are a very worthwhile

investment and it will be used several times a day for a raw family. They can be used many other ways other than just for smoothies. I used to make enough puree to feed Alex and to fill an ice cub tray in the freezer, that way I

am not making puree all day long.

Use the frozen puree with in a week. When your little one gets used to eating you can combine veggies and other fruits. Alex’s favorite was apples

and carrot juice.

Applesauce Carrot Puree

2 red apples (softer variety preferred) cored and peeled

Add enough fresh carrot juice to cover apples in your blenderBlend until smooth. Will keep in your cooler for several days.


S o u p s

Spring Fresh Soup

1 cup purified water2 cups arugula

1 cup fresh basil leaves1 ripe avocado

2 celery stalks (devaned and chopped)3 large yellow or orange tomatoes (less acid than red tomatoes)

Blend all ingredients except for the tomatoes. Pop the tomatoes into your blender last blend until they are chunky. Enjoy cold or at room temperature.

Cream of Celery Soup

10 celery stalks juiced1 large organic avocado¼ red onion finely diced

1 celery stalk finely diced and devaned (reserve)

Blend the juiced celery and avocado into your blender. Blend until smooth. Stir in the finely chopped celery and onion. Pour into serving bowls.

Alex is learning to have fun with his food so I garnish the soup with parsley and thin sliced grape tomatoes.

Cream of Spinach Soup

2 cups of spinach leavesThe juice of 1 cucumber

½ cup raw cashews soaked 2 hours2 tablespoons of lemon juice

Celtic sea salt to tasteDash of nutmeg

Blend all ingredients in your blender, Enjoy.


Superman Soup

This recipe is from my friend Mary in Cancun Mexico

3 cups purified water1 cup of almonds soaked over night

1 teaspoon of agave nectar2 cups broccoli – 2 large handfuls

1 organic avocado1 tablespoon cold-pressed sunflower oil (you can substitute olive oil)

1 green onionCeltic sea salt to taste

In your blender blend the water, almonds and agave until smooth. Add in the remaining ingredients until creamy. Add more sea salt if desired. Serve at

room temp or chilled.

Carrot Surprise Soup

Juice from 10 carrotsJuice from 1 green apple

Juice from ½ lemon1 avocado

½ teaspoon Celtic sea salt¼ teaspoon of nutmeg

Blend everything in your blender. Serve slightly chilled.

Corn Chowder

2 cups of almond milk (you can substitute other nut milk)5 ears of corn on the cob, shaved

1 avocado¼ lemon juiced

1 pinch of Celtic sea salt¼ red pepper for garnish

Blend all ingredients in your blender until thick and creamy.Place finely diced red pepper on top of chowder. Enjoy at room temp.


Fruit Soup

I use dried fruits for this recipe. Alex loves this soup.

Dice all the dried fruits into kiddo-sized bites before soaking. (It is faster and easier.)

1 handful of apricots – soaked 2 hours1 handful of apples – soaked 2 hours

1 handful of peaches – soaked 2 hours1 handful raisins – soaked 2 hours1 handful of raw walnuts crushed.

Reserve the soak water from the raisins.1 teaspoon agave nectar

Place all soaked, diced fruits in a bowl add the crushed walnuts. Place enough of the soak water into the bowl to cover the fruit ½ of the way. Add

agave and mix well with a spoon. Enjoy at room temp. Or serve chilled. Excellent and easy dish to bring to a potluck or on a camping trip. Add fresh

mint leaves to give it some zip. Will keep in your cooler for 4-5 days.

Tomato Soup

1 pint of cherry tomatoes1 tablespoon agave nectar

1 cup of purified water2 tablespoons cold-pressed olive oil

6 basil leaves2 tablespoons of lemon juice

Celtic sea salt to taste

Place all into your blender. Blend until smooth

Cream of Cauliflower Soup

½ head organic cauliflower2 cups of purified water

½ cup raw organic pine nuts2 tablespoons lemon juice

Celtic sea salt to taste

Blend all in your blender until it reaches desired consistency. Chill and serve


Creamy Carrot Soup

3 cups freshly juiced carrots4 leaves fresh basil

1 avocado3 yellow tomatoes (or orange)3 ears corn on the cob shaved

Place carrot juice and basil into you blender and blend. Add ½ of the avocado, tomatoes and corn blend until smooth. Make sure that the remaining vegetables are finely diced and stir them into the blended

mixture. Pour into serving bowls and serve. Enjoy at room temp or chilled.

C r a c k e r s

You will need a food dehydrator to make crackers. If you do not have an X-caliber or equal dehydrator, you can use any round dehydrator. Make sure

it has a temperature control, so that you can set a temp, so that it does not get too hot. In the past I have even used the back window in my car to dehydrate different foods it worked well. Kind of funny to think of now, but it worked and it was fun. If you have a dehydrator that does not have teflex

sheets, you will need to line the trays with parchment paper.

Simple Flax Crackers

3 cups of golden flax seeds soaked for 4 hours in 4 cups purified waterJuice of 2 large lemons

Juice of 1 lime1-2 pinches of Celtic sea salt

Mix jelled flax seeds with other ingredients. Spread mixture onto your teflex sheets and place in your food dehydrator for4 hours at 100 degrees, flip and continue dehydrating for an additional 4-6 hours. Or until they reach your desired texture. Enjoy with nut butters, raw “cheese”, dips or hummus.


Flax Banana Crackers

2 cups of flax seeds soaked in 3 cups of purified water 4 hours3 bananas

½ cup pf walnuts chopped

Place jelled flax seeds, bananas and walnuts into a food processor and mix well. Place mixture onto your teflex sheets in your dehydrator. Set temp to 100 degrees. Flip after 4 hours; continue dehydrating for an additional 4-5

hours. Enjoy.

Dark Flax Crackers

3 cups of dark flax seeds, soaked in purified water for 4 hours1 cup of raw walnuts chopped

Mix the jelled flax seeds and the walnuts well, place on your teflex sheets in your dehydrator. Set the temp at 100 degrees. Flip after 4 hours; continue

dehydrating for 3-4 hours more.

N o t e : When spreading the cracker mixture onto the teflex sheets, spread them fairly thin ¼ inch thick. You can make thicker ones as well; I find that it is easier for the little ones to eat when they are thinner. Alex began eating

crackers at about 10 months.

Flax Cranberry Crackers

3 cups of flax seeds soaked in 4 cups of purified water2 handfuls of cranberries

2 bananas½ Cup of fresh raisins

Place all of the above ingredients into your food processor. Mix well, knocking down the sides of the processor. Spread mixture onto your

teflex sheets. Set the temp at 100 degrees. Flip after 4 hours; continue dehydrating an additional 3-4 hours.


Raspberry Flax Crackers

½ cup of almond pulp2 cups of flax seeds soaked in 3 cups of purified water for 4 hours

1 pint of fresh raspberries (reserve ¼ of the raspberries)

Place all of the ingredients into the food processor except for ¼ of the raspberries. Mix well. Stir in the remaining raspberries and spread onto your

teflex sheets. Set the temp to 100 degrees. Flip after 4 hours; continue dehydrating an additional 4 hours. Note: You can use your blender for the

cracker recipes. The Vita Mix can be used for just about anything.Make your own cracker recipe up it is easy and fun to try new things. You can use any fruit and veggies. I often use the pulp form my juicer to add

to the flax seeds. Using flax seeds is a great way to get all the omegas into your Childs growing body and brain. Have Fun, Melissa

B r e a d

You will need a dehydrator for these bread recipes.

Essence Bread

¼ cup of almonds soaked 4 hours¼ cup walnuts soaked 2 hours3 pitted dates soaked 1 hour

2 cups soft raw wheat or any other sprouted grain (soak for 24 hours)1 small shredded apple

2 teaspoons fresh parsley minced1 teaspoon of cold-pressed olive oil

Process above ingredients in your food processor and form mixture into two loves. Place onto your teflex sheets and dehydrate for 10-15 hours.

Depending on the humidity where you live. You can also spread the bread mixture onto teflex sheets to make crackers and dehydrate for 5-10 hours.

Depending on how crispy you would like them to be.


Banana Bread

½ cup of almond butter¾ cups pitted dates

½ cup fresh raisins 1 teaspoon of Celtic sea salt1 banana mashed

1 teaspoon of cinnamon½ teaspoon of nutmeg

1 teaspoon of pure vanilla extract1 ½ cups of almond flour

½ cups of raw walnuts chopped

Almond flour: The pulp left over from making almond milk. I let it dry out on your counter for a day and save it for later use. Place it into your food

processor, and mix until it resembles flour. Easy!

Blend all ingredients together, leaving out the chopped walnuts. Place mixture into a loaf pan, lined with parchment paper. Top the batter with the chopped walnuts. Place in the dehydrator for 6-12 hours. Enjoy it warm right

from the dehydrator. You and the kiddo’s will love this recipe.

Simple Flat Bread

1 cup of rye sprouted1 cup of lentils sprouted

2 green onions finely diced¼ cup of raw organic tahini

The rind of ½ orange1 tablespoonh of cold-pressed olive oil2 teaspoons of poppy seeds (reserved)

Place all ingredients except for the poppy seeds into your food processor blend well. Form into little kid sized loaf patties. Press the poppy seeds onto one side of the patties and place onto your dehydrator sheets. Dehydrate for

18-24 hours at 100 degrees, until they reach the desired texture that you are looking for. Enjoy


Pumpkin Bread

1 cup of barley, sprouted for 48 hours, rinse the soak water often2 cups of soft wheat sprouted for 24 hours

1 ½ cup fresh pumpkin pureeThe zest of ½ orange

Juice of ½ orange½ cup of fresh raisins

1 tablespoon cinnamon½ teaspoon freshly ground nutmeg

½ cup of walnuts chopped

Place drained barley and wheat into your food processor blend well. Add remaining ingredients and mix well. Form into loaves, place onto your

dehydrator sheets. Dehydrate for 10 hours at 100 degrees. Or until desired moisture content is desired.

Sweet Apricot Bread

2½ cups of soft wheat sprouted for 24 hours¼ cup of dried apricots finely diced and soaked for 2 hours

2 dried slices of pineapple finely diced and soaked for 2 hoursUse fresh fruit if it is available to you.

½ cup of agave nectar½ cup of almonds soaked overnight and chopped finely

1 teaspoon of pure vanilla extract

Place wheat into your food processor and blend well. Stir in remaining ingredients mixing well with a wooden spoon. Form into small loaves and place onto your teflex sheets. Dehydrate for 10 hours, depending on the

moisture content you desire. Set the dehydrator temp to 100 degrees. Enjoy

N o t e : Never feed children honey under the age of 2, it sometimes carries bacteria and can make them ill. They can also develop food allergies from it.

Use agave nectar as an alternative sweetener.


Simple Date Bread

2 cups of soft wheat sprouted for 24 hours1 cup of dates pitted½ cup of raisins

1 teaspoon of cinnamon

Place wheat, dates and cinnamon in your food processor and blend well. Stir in the raisins by hand. Form into little kiddo size loaves and place onto your dehydrator sheets for 5 hours at 100 degrees, flip and dehydrate an

additional 4-5 hours or until desired moisture content is achieved.

Chick Pea Bread

2 cups of chickpeas sprouted2 cups of soft wheat sprouted for 24 hours

½ handful of basil leaves

Place all above ingredients into your food processor. Blend well. Form into kid size loaves and dehydrate for 12-14 hours at 100 degrees. Flip loaves ½

way thru drying process.

N o t e : The drying process will vary depending on the humidity in your part of the country so adjust drying times as needed.


Chapter 5D e s s e r t s

Chocolate Pudding

3 ripe avocados1 dash of fresh lemon juice

1 tablespoon of agave nectar2 tablespoons of raw carob powder

Place all ingredients into your blender. Blend until smooth. Place into your cooler to chill. Serve and enjoy. Add some purified water to mixture if it is

too thick. Alex, Sela and Carson eat this for lunch at least once a week. You can add cinnamon or other spices if desired. Adding walnuts is a good choice

as well.

Key Lime Bars

1 cup almonds soaked overnight1 cup of pitted dates

The juice of 3 key limes

Place drained almonds into your food processor, blend until chopped finely and all the oils begin to release. Add in the dates and limejuice. Blend well until it forms a ball. Place the mixture into a square glass dish pack down

firmly. Put in the cooler for 1-2 hours until it is chilled and firm. Enjoy


Brownies

1 cup of walnuts soaked 2-3 hours1 cup of pitted dates

3 tablespoons of raw carob powder

Blend all ingredients in your food processor until a ball forms. Place in a glass dish pack down firmly. Chill for 2-3 hours.

T i p : Add more dates to the mixture if you are having trouble with it forming into a ball. The dates make it all stick together. I like to use Medjool Dates,

but any kind of date will work nicely.

Lemon Bars

2 teaspoons of lemon zestThe juice of ½ lemon

1 cup of cashews1 ½ cups of pitted dates

Place cashews into the food processor and blend until oils are released. Add remaining ingredients and mix well. When the mixture forms into a ball,

transfer to a glass dish and place into you cooler until chilled.

Strawberry Bars

½ cup of fresh strawberries, use the tops if they are green1 small handful of goji berries

1 ½ cups of pitted dates1 cup of raw walnuts soaked for 3 hours

Place all ingredients into your food processor, and blend well. Place mixture into a glass dish place into your cooler to chill. I also like to put it in the

freezer to freeze for a couple of hours.


Banana Ice Cream

5 very ripe bananas1 teaspoon of pure vanilla extract

Blend until smooth in your blender. Place in airtight container. Freeze for several hours And enjoy.

Strawberry Ice Cream

4 very ripe bananas1 pint of strawberries

1 tablespoon of agave nectar

Blend until smooth, place into an airtight container and freeze several hours until frozen. Enjoy

Pear Ice Cream

3 ripe bananas4 pears peeled, cored and diced

1 teaspoon of pure vanilla extract

Place all ingredients into your blender. Blend until smooth. Place mixture into an airtight container and freeze. Serve when frozen.

Sweet Dream Ice Cream

4 ripe bananas6 fresh peaches peeled and diced (reserve 1 peach)

½ cup of coarsely ground walnuts

Place all ingredients into your blender, except for the walnuts and reserved peach. Blend until smooth. Dice the reserved peach very tiny; stir it and

the walnuts into the mixture. Put into an airtight container and freeze until frozen. Enjoy.


Thank YouThank You for buying this e-book, I hope that you and your little

ones will enjoy all of these tasty recipes.

As our little man Alex and our Day Care friends are getting older and growing bigger. I am always developing new tasty recipes for them. MySun-Sational Raw Toddler Foods, E-book will be done in the summer of

2007. I will be announcing it when it is finished.

Thank You, Melissa Gilbert

You can contact me or send any comments to [email protected]

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