More Raw Recipes! Singapore Noodles & Incan Berry Oatmeal Cookies

Singapore Kelp Noodles

Ingredients:
2 lb. Kelp Noodles

Sauce:
1/2 c. Coconut Aminos
1/4 c. Nama Shoyu
1/2 c. Olive Oil
1/4 t. Red Pepper Cayenne Powder
2 t. Sea Salt
1 t. garlic powder or 3 cloves of fresh garlic
1/4 c. water

Shredded Veggies:
red bell pepper
carrots
mushrooms
broccoli
Napa cabbage
green cabbage
celery

•Blend Sauce.
•Cut noodles up slightly (after soaking 1 hr. in water).
•Stir everything together.

Incan Berry Oatmeal Cookies

1 c. almonds (soaked for 6 hours)
2 oranges (juiced)
1 date
1 c. raisins
3 c. fresh rolled oats
4 T. agave nectar
2 tsp. cinnamon
2 c. incan berries
2 T. lemon juice
2 tsp. lemon zest

•Blend almonds , orange juice, dates, cinnamon , lemon juice, agave nectar & half of the raisins in a food processor.
•Add incan berries & pulse chop until incans are in small pieces.
•Stir in zest, oats & the other half of raisins. Blend well & let stand for 5 minutes.
•Form cookies using spatula & 1/4 cup. Measure onto teflex sheets & dehydrate 6-8 hours.
•Remove from teflex, turnover & dehydrate on other side for 6 hours.

(Makes 24 quarter cup size cookies)