Serves 8
Crepes:
1 cup of organic cubed butternut squash
3 large organic ripe bananas
1 cup of pure water
1 tablespoon of cinnamon
fresh juice from 1 lemon
5 drops of Young Living lime essential oil
If you want your crepes more sweet add a little of maple syrup or agave to your taste
Directions:
Mix all ingredients in the Vitamix or other blender. Mix until smooth. Pour batter at time onto nonstick teflon sheets. I made 8 crepes from this recipe. Use a spatula to form smooth circles. Dry in the dehydrator for 5-6 hours on 110 F. Check them and when they are ready peel them carefully. Store them in the fridge and when you want to serve them you can warm them up in the dehydrator.
Raw Coconut Ice Cream
2 cups of young Thai coconut
1 cup of cashews
2 cups of water
2 tablespoons of raw vanilla
4 dates (soaked for 2 hours)
2 tablespoon of raw lucuma powder
pinch of pink Himalayan sea salt
4 tablespoons of maple syrup or raw agave
2 tablespoons of liquid coconut oil
Directions:
Place all ingredients in the Viatmix or a blender. Mix until smooth. Transfer to a glass container with a top. Put it in a freezer for 5-6 hours or longer until is frozen. If you have an ice cream maker follow the instructions. When is firm serve with crepes.
* For this recipe I used dehydrated kiwi and butternut squash chips. Very easy to make; cut ingredients and dehydrate for 10-12 hours. I used the chips for decorations on my crepes. I also made the orange flowers: they are made from raw butternut squash: water and lemon juice blended together. The green stems are made of: organic baby spinach, mango, lime juice and cashews mixed all together in my Vitamix. You can experiment and use any fruits of veggies to decorate your crepes. Just have fun with it! Enjoy!
