Jeremy Safron's Loving Foods

Created 4/8/2002 Last Updated Tuesday, April 09, 2002

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Moose Pie


  • 1 cup Walnuts
  • 1 cup Date
  • Vanilla
  • Cinnamon
  • Nutmeg
  • homogenize the walnuts and dates. Add vanilla, cinnamon, and nutmeg and combine well by hand. Press into an oiled pie pan (sprinkle ground up sunflower seeds in pan) and refrigerate until ready to serve.


  • Pecans
  • Dates
  • Starawberries
  • Soaked pecans
  • Blend strawberries, soaked pecans, dates, and vanilla to a smooth consistency. Sprinkly deydrated buckwheat if desired.


  • 1 Avaocado flesh
  • 1 Cup soaked dates
  • Vanilla
  • Raw Carob powder
  • Soaked Pecans
  • Blend (to chunky consistency) avocadoes, dates, carbo powder, pecans, and vanilla. Press into the crust.


Ingredients: Almonds, Carrots, Parsley, Cilantro, Shoyu, Braggs, or Sea Salt, Nutritional Yeast, Garlic Chili Flax Oil


  • Soak 3 cups of almonds for 8 hours
  • Rinse and drain thoroughly yields 4-5 cups
  • Homogenize 4-5 cups of sprouted almonds with 3-4 cups carrots (5-8 large to medium sized carrots) and 1/2 cup parsley and 1/2 cup cilantro (removed from stem)
  • Mix in Seasonings to taste

Suggestions- for a dryer paté use more nuts, wetter more carrots
                    -those who stray away from carrots may use Sunchokes aka Jerusalem Artichokes
                    -braggs tastes the best in this recipe (controversial or not)
                    -you may replace almonds with brazil nuts, or sunflower seeds or a mix of all of them

Serving Suggestions:  Serve with chips, Wrap em up in romaine or other lettuce leaves, serve on top of salads, stuff inside of hollowed out cucumbers or peppers

Recipe by Jeremy Safron - Food Styling by Jeremy Safron - Photo by Mikala for Mandalla Gardens Paia, Maui


Eye of Horus Hummus and Living Almond Paté

Ingredients: Garbanzo Bean Sprouts, Lemon Juice, Garlic, Parsley, Tahini, Sea Salt, Olive Oil
This Recipe makes 5-8 cups of Hummus (from less than 3 cups in ingredients. Praises to the magic of Sprouting)


  • Garbanzo Beans (4 cups) can be purchased sprouted or
  • Soak 2 cups of Garbanzo beans in a half gallon wide mouth jar or large size sprout bag for 12 hours
  • Drain the water and rinse off the beans with new water cleansing them thoroughly
  • Let the jar of beans rest at a 45º angle for 12 hours and rinse again
  • At this point the Garbanzo sprouts (4-6 cups in total) are ready for use and are at their tastiest and are free of enzyme inhibitors.
    NOTE-You may let them sprout longer for more size, bio-activity, and vitality yet they will taste more sprouty and may give more flatulence
  • Thoroughly homogenize the Garbanzo sprouts with the parsley and garlic (via a champion, green power, green life or for those who are highly skilled vitamix)
  • In a blender (*separate from the beans et all for those using the vitamix) Blend 1/2 cup of lemon juice with 1 cup of tahini 1/4 cup of Olive oil (or GCFO)
  • Add Blended sauce into Homogenized mix and stir
  • Season with Celtic Sea Salt (the wet grey fine ground stuff)

Eat and or Refrigerate
Keeps for 2 - 3 days
NOTE *Further on up the Road* - you can dehydrate sprouted hummus into many delectable treats such as falafel balls, curried nan bread, or samosas


Strawberry Tart Supreme

Ingredients: Strawberries, Hazelnuts, Walnuts, Dates, Lemon Juice, Cinnamon, Vanilla, and Buckies


  • Soak 2 cups of Hazelnuts,  2 cups of Walnuts,  and 3 cups of Date (NOTE soak all of them separately)
  • Grind soaked Hazelnuts (in food processor) with 1 and 1/2 cups of dates seasoning with cinnamon until smooth
  • Press Hazel-date mix into mini pie tin (mix should be firm if not add dry ground nuts (powdered))
  • If you only have one tin and want to make lots of tarts press some plastic wrap into the pie tin first then press the tart shell. Now pop it out and peel off the plastic wrap and set up the next one
  • In a blender mix soaked Walnuts and remaining dates with vanilla and date soak water (NOTE never use seed or nut rinse water in a recipe it contains high amounts of enzyme inhibitors)
  • Blend until creamy
  • Slice up strawberries and layer berries, then nut kreme, more berries, more kreme, more berries
  • Garnish with Buckies

Recipe by Jeremy Safron - Food Styling by Aria Alpert - Photo by Mikala for Mandalla Gardens Paia, Maui


Buddha's Blessed Salad with Dragons Dressing

Ingredients: Baby Mixed Greens, Romaine Lettuce, Tomato, Sprouts, Onion, Cucumber, Pine Nuts, Dulse, and Edible Wild Flowers


  • Chop Romaine and Mix with Greens in a Bowl
  • Dice Tomato and Cucumber and add to Bowl
  • Mince Onions and rinse them off with cold water
  • Add shredded dulse, pine nuts and other favorite toppings
  • Garnish with edible wild flowers such as Nasturtium, Pansies, or Impatience

Dragons Dressing

Ingredients: Tahini, White Miso, Shoyu/Braggs, Garlic Chili Flax Oil, Dates, Green Onion, Nutritional Yeast and Water


  • In a blender mix 1/2 cup Tahini, 1/4 cup miso, 2 dates (soaked), 3 tsp Shoyu, 3 tsp. GCFO, 1 inch from the middle of a green onion, and a pinch of Yeast 
  • add water to blend; if you want a more thick dressing less water if you want it thinner more water (shredded carrots or soaked sunflower seeds can give this dressing a different kind of texture if blended in as well)


Recipe by Jeremy Safron - Food Styling by Jeremy Safron - Photo by Mikala for Mandalla Gardens Paia, Maui



  • 2-3 Apples
  • 1-2 cups Walnuts
  • Lemon Juice
  • Vanilla
  • Flax-butterscotch oil


  • Pecans
  • Strawberries
  • Dates
  • Soaked pecans


  • Core, peel, and shred apples.
  • Place them in a bowl and drizzle fresh lemon juice on them.
  • Grind walnuts.
  • Add to apples and lemon juice.
  • Also mix in a little vanilla and flax-butterscotch oil.
  • Topping: same as for mouse pie



  • Combine equal amounts of Carob and Coconuts Flakes
  • In a separate bowl
    combine equal amounts of honey and almond butter
  • Merge and mix
  • Add vanilla and Butterscotch-flax oil to wet mixture
  • spread into pan, refrigerate, then cut into pieces



read more about Jeremy Safron, his events, his books, and more in his bio page

and much more at Loving Foods homepage

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