Ann Wigmore - Recipes for Sweets

Ann Wigmore's Recipes for Sweets

To make Pate or PIE CRUST
With almonds. In food processor:

• Add nuts
• Veggies (green onions, celery tomatoes,)
• Herbs lemon or lime juice

SWEETS

Raw Tembleque (Puerto Rican Dish)

• 2 C young coconut meat
• 1/3 cup pitted dates (3 large dates that have been soaking for a few hours)
• a bit of coconut water, if needed
• ½ tsp vanilla extract (chop up vanilla bean and soak it – 1 stick with water)
• cinnamon

1. Blend first four ingredients until smooth. Serve and sprinkle with cinnamon.

Note: can sub coconut with avocado for a pudding.
Note: put in ice cube trays, put in omega and make ice cream.



Mark Anthony Carrot Cake

• 2/3 C almonds, soaked and peeled
• 1 C raisings, soaked
• 1 C pitted dates soaked minimally
• 6 cups finely grated carrots
• 1.5 C shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 TB grated lemon peel

1. Process almonds, raisins, and dates through omega juicer with the blank plate or with food processor. 
2. Place in a large bowl. Knead in remaining ingredients until well mixed, but do not over handle. 
3. Frost with lemon cream frosting or decorate with nuts, raisins, coconut, carrots, etc. 
4. For best flavor and texture, refrigerate cake 4 hours or overnight before serving. It can be kept for a week.

Lemon Cream Frosting

• 1 C (full cup plus 2 dates) pitted dates, soaked 1 hour
• 1 C overflowing cup avocado
• 2 TB lemon juice
• 1.5 tsp grated lemon peel

1. Blend dates, avocado, lemon juice, and lemon peel in food processor or blender until smooth, adding soak water if necessary. 
2. For best texture, refrigerate frosting at least 6 hours or overnight before use.

Ice Cream

1. Take frozen pineapple and mango - process in food processor to make ice cream.

Apple Pie
The Crust:

• 2 cups almonds soaked min 12 hours, peeled
• 1 cups dried figs, cut in ½ soaked min 1 hr. (save soak water)

Note: can use dates or apricots.
Note: add nutmeg, cardamom, vanilla, cinnamon for flavor
Note: instead of nuts, sprout and dehydrate buckwheat.
Note: buckwheat, almonds, and grated lemon – not sweet crust.

1. With omega juicer (whole plate or food processor), pass almonds alone one time, then pass the almonds with the figs, mix well, pass the almonds with the figs a third time. 
2. In a pyrex dish container, spread the mixture evenly from the bottom to the sides. 
3. The crust could be done in advance and dehydrated for 12 H, or use fresh.

Apple Sauce (small apples)

• 5 organic apples, wholes, no core, and sliced in chunks
• ½ tsp cinnamon
• ½ vanilla bean, sliced whole and soaked in water

1. Blend well in vitamix.

Sliced Apples

• 7 organic apples, peeled, sliced thin thin with mandolin (save some slices to decorate on top)

Note: let sit in water and lemon to prevent oxidation (1/4 C water, ½ lemon juice).



Mise en Place

1. In pyrex container, put a layer of apple sauce, fresh apples, apple sauce, fresh apple, finish with apple sauce, decorate like a fan with apples, garnish with cinnamon. 
2. Save in fridge until served or put in dehydrator 2 hours before serving to warm up

Chocolate Sauce

• blended soaked figs.
• the water that figs were soaking in
• raw cacao powder

Chocolate Pudding 

• coconut pulp
• cocoa powder
• dates
• coconut oil
• coconut water

1. Blend.

Cookies

1. Use fig water. Mix with almond pulp. Add cocoa powder - make cookies.

Quinoa Rejuvelac (in a big glass jar)

1. Soak quinoa for 8 hours.
2. Then rinse 3-4 times a day for 2 days. Placed slanted on a dish drainer. When you see sprouts. Rinse in strainer 3 times.
3. Cover with water about 2 times heights of quinoa and let sit for 3 days. Strain and drink.
4. Lasts 3 to 5 days.
5. Shake a few times a day
6. Second time- save quinoa only, add double the amount of water not triple. Discard after that.

Pink Champagne

• quinoa rejuvelac
• cherries
• a few dates