2 bunches kale, de-stemmed torn into small pieces by hand and placed in a very large mixing bowl.
Coating: 1/3 cup +2 Tbsp raw sesame tahini or raw sesame seeds 1/3 cup + 2 Tbsp raw almond butter 1/2 cup apple cider vinegar 1/2 cup purified water, more or less for desired consistency 1/4 cup fresh parsley 1/4 cup Nama Shoyu or Braggs Amino Acids 2 green onions 1 clove garlic 1 lemon, juiced
1 cup dry brown rice 2 cans organic black beans 4-5 medium tomatoes chopped 2 bell peppers (use red, yellow or orange) chopped 1/4 red onion chopped 1 bunch of cilantro (remove stems) finely chopped 1 lime, juiced Organic Mexican Seasoning to taste
Crumbly Crust/Topping: 2 cups raw nuts of choice (I usually use one cup almonds, 1/2 cup walnuts & 1/2 cup pecans) 1/4 cup raw agave nectar, raw honey, or soft un-soaked dates. 1/2 cup ground *oat groats (ground in coffee grinder or Nutra-Bullet) *If you object to using oats, use an extra 1/2 cup of nuts, or if no groats available you may use rolled or steel cut oats but dessert will no longer be “raw”. 1/4 tsp sea salt 1 tsp coconut oil Dash or two of cinnamon
Filling: 5-6 fresh peaches or nectarines (may substitute with apples if not in season) 1 cup soaked and pitted dates (drained) 2Tbs raw agave nectar or raw honey 2tsp cinnamon (or to taste) 1/2 tsp sea salt 1/2 lemon, juiced 1/4 tsp allspice or nutmeg 2 tsp coconut oil 1/4 – 1/2 cup purified water
3 Acai packets 1-2 frozen bananas (cut into small pieces before you freeze) Coconut water as needed (start with just a couple Tablespoons) Liquid stevia as needed (I use 2 droppers full of Sweetleaf Stevia)
Topping 50/50 mix of raw chopped almonds and finely shredded raw coconut