A few recipes-Pie Crust

Ok so these are all adjustable to taste and desire and I dont have any exact quantities so play!
Also just throwing a bunch of random things together to get them on here!

Pie Crust:
(soak nuts overnight -- dehydrate them until dried again -
this unlocks enzymes and seals them in)
Pecans
Almonds
Apricots and/or a few Dates

Blend in food processer until clumpy and sticky between fingers put into pie pan mold as you would any old pie crust -- you can also store in fridge

you can change nuts around use macadamia's sunflowers anything really and coconut flakes whatever you want and it can be changed based on filling!

Filling:
ANYTHING!!!!!!! To get a gelatinous texture add 1 Tbs - 2 of Psyllium Husks Powder
(be careful not to add too much as it can be a little uncomfortable in the intestines!)
also it sets up very quickly so if you want to slow down add water

i like making banana cream pie - bananas and young coconut a few dates cinnamon vanilla almond extract...

ill add more fillings later but anything works
then put in fridge to set up...

*****
ohhhhhhhhhhh to make 'caramalized' anything just use nama shoyu and agave mix.
you can do this with pecans after theyve been soaked and dehydrated just put a handful in bowl add enough nama shoyu and agave to allow to coat when mixing around adjust agave and nama based on personal taste.....THIS IS AMAZING you can make caramazlized onions too!!!!
*****
its important to soak nuts over night around 12 hrs to get rid of enzyme inhibiters they can be stored in fridge covered (not wet) for up to a week i believe.....BUT if you dehydrate them and put them in sealed container they can last for at least one month im sure more.....plus better to use for crusts and most recipes as they are not soggy....

MOCK 'salmon' 'tuna' whatever somethin' fishy and fresh tasting!:
basic proportions:

soaked dehydrated peeled almonds (maybe 1-2 cups)
carrots (1-2 carrots)
blend in cuisinart

in bowl mix in chopped celery (1/2-1 cup) onion (1/4 cup?) celtic sea salt to taste or himalayan salt and DULSE flakes (this adds fish taste you can play with amount i start with 1 tsp and keep adding!)

this is my favorite thing to add to wraps or to put in sushi
and everyone NON raw is obsessed with this!

(to get skins off almonds hot soak with boiling water for 5 minutes then plunge into cold skins should be easily peeled then allow them to soak overnight--then you can dehydrate them)

ALSO if you are using regualr salt kosher salt etc. STOP
use
Celtic Sea Salt or Himalayan Salt or any kind of sea salt but the first 2 in my opinion are best.

ALSO SEAWEED --- ITS SO GOOD TO EAT AND SNACK ON!!!!
Dulse
Laver
Kelp
Nori
etc

these are SO good for you make sure you get wild or organic and UNTOASTED etc.

ok thats what i got for now
wow im remembering all of the recipes i learned in raw culinary school!!!
ill definately add more later!

good luck have fun