RAW TABLE OF CONTENTSPART I: Smoothies, Juices + Nut MilkPART II: SnacksPART III: SaladsPART IV: SoupsPART V: EntreesPART VI: Desserts

SE VE N days of

RAW

SMOOTHIESJUICES&NUTMILK

PART I: Smoothies, Juices + Nut Milkday s of RAW

STRAWBERRYWATERMELONLEMONADE

INGREDIENTS:8 cups watermelon4 lemons, juiced1 cup organic strawberriesagave/honey/maple syrup to taste

DIRECTIONS:Place all ingredients in blender and blend until smooth. garnish with fresh mint & ENJOY with a group of friends!

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BLUEBERRYCOCONUT BLISSSMOOTHIE

INGREDIENTS:1 C coconut water1/2 C blueberries (frozen)1 T hemp hearts2 T coconut butter or oilhandful of spinach or kaleraw honey, maple syrup or agave to taste ice cubes

DIRECTIONS:Place all ingredients in blender and blend until smooth. You can also add some fresh ginger if feeling inspired.

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AVO-LICIOUSSMOOTHIE

INGREDIENTS:1 ripe avocado1 cup nut milk (or coconut water)juice of 1 lime1 T fresh basilraw honey, maple syrup or agave to taste

DIRECTIONS:Place all ingredients in blender and blend until smooth, garnish with fresh basil!days of

OH-MY-GREENGODDESS

JUICE

INGREDIENTS:1 cucumber2 kale leaves3 celery stalkshandful of spinach3 kale leaves1/2 fennel bulb1 apple or pear1" piece ginger handful of parsleysqueeze of lemon

DIRECTIONS:Place all ingredients in a juicer, do a little dance and enjoy!days of

ALOHA NUI LOAJUICE

INGREDIENTS:1/2 Pineapple1/2 Papayahandful of Kale1" piece of gingerjuice of 1 limecoconut water to taste

DIRECTIONS:Place all ingredients in a juicer (add coconut water to taste) and feel the love!days of

IMMUNE

JUICE

INGREDIENTS:1 apple2 celery stalks1" piece of ginger (optional)juice of 1 lemon1 beet (with leaves)handful of spinach

DIRECTIONS:Juice it all up and do a healthy dance!day s of

WATERMELON

SLUSHY

INGREDIENTS:2 C watermelon1 T fresh mint leaves1/2 C waterhandful of ice

DIRECTIONS:Place all ingredients in a blender, garnish with a sprig of mint and share with a friend.days of

NUT

MILK

INGREDIENTS:1 C cashews, almonds or any other nut4 cups watersweetener of choice (agave, raw honey, maple syrup, etc) nut milk bag or cheesecloth for straining

DIRECTIONS:Blend on high-speed blender for a few minutes and strain through nut milk bag or cheese cloth over large bowl in sink. Keep in the fridge anduse in smoothies, drink alone or use in other yummy recipes!

SNACKSPART II: Snacksday s of RAW

KALECHIPS

INGREDIENTS:1 bunch fresh curly kale1 cup cashews, soaked in 1 cup water (keep the water in separate dish)1 1/2 Tbsp nutritional yeast1 tsp pink himalayan sea salt1/8 tsp smoked paprika

DIRECTIONS:Prepare your fresh curly kale by rinsing thoroughly and tearing in perfect bite-sized pieces. Blend the remaining ingredients, coat the leavesof curly kale with mixture, and dehydrate for 8 hours (if you do not have a dehydrator use lowest oven setting for around 2 hours checkingoften). Enjoy!

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THE HOLIEST OF

GUACAMOLES

INGREDIENTS:3 ripe avocadosjuice of 1 lime1/2 tsp himalayan sea salt1/2 tsp chipotle powder1/4 medium red onion (finely minced)1-2 garlic cloves (finely minced)1/2 jalapeño peper (seeded and diced)1.5 T chopped cilantro

DIRECTIONS:Scoop avocado pulp in a large bowl with lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.Mash with fork adding salt and chipotle. Then, fold in the onions, jalapeno, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.Place pits back in to keep the guac green until serving. Let sit at room temperature for 1 hour and then serve with sweet potato chips. Ohyeah!

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KRAZY KALE-STUFFED

AVOCADOS

Serves 4

INGREDIENTS:2 cups thinly sliced kale1/4 teaspoon sea salt Juice of one lime1 T coconut oil1 clove of garlic, minced1/2 cup diced pineapple 1/4 cup diced red bell pepper 2 tablespoons chopped cilantro 2 tablespoons chopped scallions 1/8 teaspoonchipotle pepper 2 avocados

DIRECTIONS: Massage the kale by hand, allowing it to soften and wilt. Add lime, coconut oil and garlic and massage a bit more. Addpineapple, bell pepper, cilantro, scallions and chipotle. Mix well. Halve the avocados and remove the pit. Divide the kale mixture into fourequal portions and fill the avocados. Yum.

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SPRING ROLLSWITH APRICOT

SAUCE

Serves 4

INGREDIENTS:2 C spinach2 avocados (pitted/peeled)1 clove garlic, peeled1 inch piece of fresh ginger, minced1 C sprouted almonds (soak for 12 hours and sprout for 1 day)

Apricot Sauce:

8 chinese cabbage leaves (collard or chard will work as well)1 C bean sprouts of choice1/2 C chives1/2 C green onion cut into thin strips

10 dried apricots + 1/2 tsp anise seed + 1/2 tsp fennel seedBlend all ingredients for apricot sauce and set aside in dish

Spring Rolls: Add spinach, avocado, garlic, ginger and almonds to food processor until smooth, but still chunky. Cut chinese cabbage soyou are using the top 4 inch portion. Spread mixture on leaves, place bean sprouts, chives and green onions lengthwise. Roll leaf so itoverlaps and place open side down on plate. Serve with Apricot Sauce

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FRIESWITH

MAYO

FRIES1 large turnip, peeled1/2 tsp pink himalayan sea salt1/2 tsp smoked paprika1/2 tsp fresh black pepper3 tbsp ground almonds1 1/2 tbsp coconut oil (melted to room temp)

MAYO1/2 cup Cashews2 tbsp hemp hearts1/4 avocado1 tsp apple cider vinegar1/4 tsp pink himalayan sea salt1 small clove of garlicchoice of raw sweetener to taste

For Fries: Cut the peeled turnip in fries sized sticks and put in a large mixing bowl Mix all other ingredients to a separate bowl, toss inturnips and make sure they get evenly coated. Let the fries marinate in room temperature for 2 hours OR put them in the dehydrator forabout 10 hours

For Mayo: Blend all ingredients in food processor and serve with fries, or make ahead and chill!

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SUPERFOODSNACK MIX

INGREDIENTS:1 C pecans1/2 C raw buckwheat groats1/2 C dried mulberries1 C dried blueberries2 T hemp seeds1/2 tsp cinnamon1/2 tsp cardamom pinch of cayenne

DIRECTIONS:Soak pecans and buckwheat for 1 hour, drain and rinse well. Dehydrate for 1-2 hours or until crunchy. Place all ingredients in a extra largemason jar and shake to mix well. Store in mason jar and share with friends.

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CASHEW

CHEESE

INGREDIENTS:2 C cashews 3/4 tsp salt1 C water 2 tsp nutritional yeast1 tsp probiotics

DIRECTIONS:Blend cashews, water and probioticsall in a high-speed blender until smooth. Place mixture in a strainer that has been lined with cheeseclothand put a weight on top heavy enough to gently start to press the liquid out. Leave to culture for at least 24 but no longer than 48 hours.

Once culturing is complete process in salt and nutritional yeast and transfer the cheese to a ring mould. Place in the fridge for 24 hours andthen remove the mould and devour!

SALADSdays of

OVER THERAINBOW

SALAD

INGREDIENTS:1/2 head of red cabbage, shredded1 carrot, shredded1/2 C organic blueberries1 avocado, pittedJuice of 1/2 lemon1 tsp of whole grain mustardfew T of water

DIRECTIONS:Mix the cabbage, blueberries and carrot together in a large bow. Mix the avocado, mustard, and lemon juice with a fork until smooth (orblend). Add water if necessary. It should have the consistency of mayonnaise. Pour the dressing over the salad, toss and enjoy!

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CUCUMBER + LENTIL

SALAD

INGREDIENTS:2 C sprouted lentils2 C cubed cucumbers2 scallions, sliced

DRESSING:1/4 C olive oil1/2 lemon, juiced1 clove garlic, minced2 T maple syrup or agave2 tsp mustardsea salt and pepper to taste

DIRECTIONS: Toss salad ingredients together in a bowl. Mix all dressing ingredients in a cup and add to salad. Allow to sit in fridge for 30minutes before indulging!

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MANGO GREENS

SALAD

INGREDIENTS:3 C arugula1 C garden greens1/2 Fresh Mango, Sliced1/2 Avocado, SlicedSprinkle of WalnutsSprinkle of Dried CoconutJuice of 1 limeOlive oil (for drizzling)

DIRECTIONS:Slice mango and avocado and place overtop of your greens. Garnish with walnuts and coconut. Squeeze fresh lime juice and drizzle olive oilon top!

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BEET SALAD WITH LUSCIOUS LEMONDRESSING (part 2)

Lemon Tahini Sauce:2 T tahini2 T water (as needed)2 T lemon juice1/2 tsp ground cuminsea salt to taste

Mix all ingredients till smooth.

Toppings:1 ripe avocado, sliced1 shallot, slicedhandful baby spinach

ASSEMBLE SALAD: Arrange beet slices in a circle starting at the outside of the plate, alternating red and golden, filling the plate. Topwith avocado, shallot, and a handful of baby spinach. Drizzle with lemon sauce, and top with walnut crumble. Nom nom!

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BRUSSELSSPROUTS

SALAD

Salad:2 dozen brussels sprouts, stems removed and finely shredded1 C raw almonds, roughly chopped1/2 C nutritional yeast flakes

Dressing:1 lemon, juiced1 orange, juiced1 large shallot, minced1/2 C olive oilsea salt and pepper to taste

DIRECTIONS:In a small bowl, whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside. In a largerbowl, toss together sprouts, almonds and nutritional yeast. Drizzle with dressing and chill until ready to serve!

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CHICKPEA +SUMMERSQUASH

SALAD

INGREDIENTS:1 pound small zucchini & yellow squash, thinly sliced1.5 C sprouted chickpeas1/2 C chopped red onion1/2 red bell pepper cut in slices2 organic garlic cloves minced2 T lemon juice2 T apple cider vinegarsalt & black pepper to tastefresh herbs (optional)

DIRECTIONS:Combine all ingredients in a glass bowl. Cover tightly and let marinade in frige for 6-24 hours, stirring a few times and adding more saltlemon or vinegar as desired. Sprinkle with fresh herbs and enjoy!

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ROOTS + KALE

SALAD

Salad:2 bunches kale, cut into thin strips, stems removed2 T olive oil1 T apple cider vinegar3/4 tsp. salt¼ tsp. cayenne pepper1 C turnip, peeled and grated 1 C rutabaga, peeled and grated1/2 C carrot, grated2 green onions, cut thin on diagonal

Dressing:2 T lemon juice1 T grated lemon zest1 T olive oil1 T bragg's liquid amines (or tamari)2 tsp. agave nectar

DIRECTIONS: Place kale in large bowl, and pour olive oil, vinegar, and 1 tsp. salt over top. Gently massage mixture into kale about 2 to 3minutes by hand, or until kale starts to wilt. Let rest 30 minutes. Dressing: Whisk together lemon juice, lemon zest, oil, bragg's liquid amines(or tamari), and agave nectar in bowl. Season with salt and pepper, if desired. Stir turnip, rutabaga, carrot, and green onions into kale mixture.Toss with Dressing. Eat. It. Up. Yum.

SOUPSday s of

BIG ISLAND

GAZPACHO

5 Servings

INGREDIENTS:1 large ripe pineapple - peeled, cored and chopped4 regular cucumbers - peeled and chopped1 cup fresh pineapple juice 1/2 jalapeno - seeded and diced 1 T lime juice1-2 tspns sea salt - to taste1 green onion - chopped1 handful cilantro leaves (more for garnish)3 tablespoons olive oil

DIRECTIONS:Combine 3 cups of each the pineapple and cucumber together with the pineapple juice, jalapeno, lime juice, salt and green onion in foodprocessor and blend until smooth. Add the remaining pineapple, cucumber, cilantro and 1/2 of the olive oil. Pulse until you get a chunkytexture. Adjust seasoning and chill in the refrigerator. Garnish with the remaining cilantro and olive oil and serve!

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COCONUT CORN

CHOWDER

2 Servings

INGREDIENTS:2 C fresh organic corn kernels1.5 C coconut milkjuice of 1 lime 1 tsp himalayan sea salthandful of cilantro (optional)pinch of chipotle powder or fresh black pepper

DIRECTIONS:Blend in a food processor and garnish with a sprig of cilantro.day s of

CREAM ‘OSHROOM

SOUP

2 Servings

INGREDIENTS:2 cups raw nut milk (or coconut milk)1/4 onion1 garlic clove1 tsp fresh thyme1 cup of cremini mushrooms3 T Bragg Liquid Aminoshimalayan sea salt to taste

DIRECTIONS:Blend everything in a high speed blender until creamy and smooth!day s of

SPICYSESAME

SOUP

4 Servings

INGREDIENTS:1 tsp ground coriander, cumin & cardamom 1/2 C sesame seeds1/2 C tahini1 C organic/heriloom tomatoes, chopped2 celery stalks, chopped1 lg onion, chopped1 inch piece ginger, minced2 cloves garlic, minced1/2 tsp cayenne and turmeric1/2 C sweet organic corn1 T organic sesame oil (for drizzling over top)

DIRECTIONS:Step 1: Put your favorite reggae record on. Step 2: Blend all ingredients until smooth (with exception of sweet corn, sesame oil and cayenne).Pour in bowls and sprinkle with sweet corn, cayenne and drizzle sesame oil over top.

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VELVET MINTY PEA

SOUP

2 Servings

INGREDIENTS:1 cup water1/4 avocado1 clove organic garlic2 cups fresh organic spinach1/3 C organic green peas1 T lemon juice1 T chopped fresh mintsalt and pepper to taste1 T chopped fresh mint

DIRECTIONS:Blend water and avocado in a food processor, add peas, spinach and additional ingredients and blend until smooth. Add more waterdepending on desired texture (we like it velvetysmooth).

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SOUP-ER

N-R-G

2 Servings

INGREDIENTS:1 cup water1/2 C organic fresh squeezed oranges1/4 C lemon juice1 C fresh local greens or your choice1 apple1 avocado1 chopped cucmber1 clove garlic, minced1 garlic scape (or green onion) chopped 1/4 jalepeno or habenero pepper1/4 tsp dulse (or kelp)1 T unpasteurized miso1 T Bragg Liquid Aminos (or sea salt) to taste Sprouts (to sprinkle over top)

DIRECTIONS: Blend all ingredients until smooth, sprinkle sprouts over top and serve at room temperature. Have a kitchen dance partyafter!

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I HEART

HEMP

INGREDIENTS:1/4 cup raw hemp hearts 3 T hemp oil2 cups beets, peeled and diced1/4 C white onion, diced1/4 C water2 T lemon juice2 cloves of garlic1 jalapeno

DIRECTIONS:Combine all ingredients in a blender. Blend on high until creamy smooth and enjoy!

ENTREESLUNCH + DINNERdays of

SAUSAGE

PATTIES

8 Servings

INGREDIENTS:1 C organic pumpkin seeds1/2 head lettuce1/2 C cold pressed organic olive oil5 garlic cloves1/2 C onion powder1 T caraway seeds1 T dried sage1/2 bunch fresh basil

DIRECTIONS:Blend all ingredients in food processor and form into sausage shaped patties. Serve and enjoy or dehydrate at 110 degrees until firm onexterior. Serve alone or over raw pasta!

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“RAW” VIOLI

2-4 ServingsFor the Ravioli:Large Rutabaga or Turnip*Slice Rutabaga / Turnip into thin discs (use a Saladacco if you have one)

For the Cheese:1/4 C pine nuts1/4 C macadamia nuts1/4 tsp sea salt1/4 C olive oil2 cloves minced garlic1 lemon, juiced

*Puree all ingredients in blender or food processor and set aside.CONTINUE TO NEXT PAGE....

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“RAW” VIOLI

(PART 2)

For the Sauce:3 roma tomatoes, chopped7 large fresh basil leaves1/4 tsp sea salt5 pitted medjool dates (soaked 1 hour)1/4 C olive oil1/2 C sundried tomatoes (soaked 1 hour)1/2 C chopped red pepper1/4 C chopped red onion3 garlic cloves1 T italian seasonings1 T apple cider vinegar

*Blend all ingredients!

RAVIOLI ASSEMBLY: Place 1 tsp of cheese filling on each disc and fold in half to make the ravioli. Gently pour sauce over top of the"Raw" Violi and serve! You can also add crumbled raw "sausage" inside the ravioli! Mama Mia!

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MOCK SALMON

SUSHI ROLLS

INGREDIENTS:3 C walnuts (soaked for at least 3 hours and drained)3 C chopped carrots1 C chopped celery2 garlic cloves1/2 medium onion1/2 C parsley or cilantro1/2 C fresh basil2 T lemon juice1/2 C sprouts of choice1 small avocado sliced into matchstick slicesraw nori sheetsHimalayan Sea Salt to taste

DIRECTIONS:Puree walnuts and carrots to a pate, add water if needed and set aside in bowl. Cut celery into 1 inch pieces, then pulse chop garlic, onion,helery, herbs and lemon juice in food processor until well chopped. Add this mixture to carrot and walnut pate and mix well. Add salt totaste. Spread "salmon" mixture over nori sheet, add thin row of sprouts and avocado (or some homemade sauerkraut) and roll into sushi,slice to 1 inch pieces with knife and enjoy!

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PESTO PIZZA

4 Servings

For the crust: 1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds1 cup walnuts1 teaspoon salt & pepper2 teaspoons dried basil (or a handful of fresh, lucky you)1 tablespoon agave/maple syrup or a few dates1-2 tablespoons water, as needed1/2 onion, sliced4 peeled garlic cloves

*pulse all ingredients in food processor until it sticks together. Divide the mixture into four and shape each of them into your desired pizzacrust shape with your hands on dehydrator trays or parchment paper. dehydrate (or cook in your oven at the lowest temperature) for 4-5hours, or until crispy.

spinach pesto:4-5 cups organic spinach1/2 cup raw pine nuts1 peeled garlic clove1/2 teaspoon salt & pepper1/4-1/2 cup water, as needed1 teaspoon agave/maple syrup or a couple dates

CONTINUE TO NEXT PAGE...day s of

PESTO PIZZA

(PART 2)*put all the pesto ingredients in your food processor and process until it reaches a creamy, dreamy pesto consistency. Place in a dish, coverand put in the fridge.

toppings:3 mushrooms1 bell pepper1 tomato 1 teaspoon tamari1 teaspoon favorite dried herb blend

*Cut veggies into thin slices and mix in with the tamari and herb blend. marinate them in dehydrator (or oven) until they are soft and tastedelicious.

ASSEMBLY DIRECTIONS: Make a pizza! when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegancheese (hint...cashew cheese!) that would be a tantalizing addition for your taste buds.

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ZUCCHINI

ALFREDO

4 Servings

INGREDIENTS:3/4 C coconut water2 garlic cloves1 tsp sea salt1/3 C lemon juice1 C cashews (soaked at least 3 hours, and drained)1/2 tsp ground nutmeg7 zucchini (peeled and cut into spaghetti thin strips (or use a spiralizer)

DIRECTIONS:Combine all ingredients except zucchini in food processor and blend until smooth. Place zucchini in a serving dish and pour sauce over top.Mix well! Enjoy!

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SIMPLE STUFFED

PEPPERS

4 Servings

INGREDIENTS:1 C sunflower or alfalfa sprouts1 cup lentil sprouts1/2 medium avocado, mashed1 teaspoon tamari or Braggs4 yellow or sweet red peppers, seeded and tops removed

DIRECTIONS:Mix lentil sprouts, avocado, tamari, and lemon juice together in a bowl. Stuff mixture into peppers and serve on a bed of alfalfa/sunflowersprouts!

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STUFFED

SHROOMS

5 Servings

INGREDIENTS:20 Cremini Mushrooms (stems removed, and saved in separate dish)2 bunches of basil1 cup Raw sunflower seeds1/4 c sundried tomatoes1 red pepper1/4 olive oil1/4 c braggs or tamari4 tbsp nutritional yeast2 tbsp hemp or sesame seedsjuice of 1 lemon3 cloves of garlic

DIRECTIONS:Puree sesame seeds, lemon and a tablespoon of olive oil in a food processor and blend until smooth. Add nutritional yeast, braggs and therest of the olive oil and blend. Add mushroom stems to blender. Add basil, tomatoes, garlic and sunflower seeds and blend until it is a paste,add a but of water if it is too thick. Chop red pepper and add to blender and blend just until it’s a bit mixed in. Fill mushrooms with pâtéand top with a basil leaf and sunflower seeds. Eat now, or dehydrate until warm and serve.

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CHIPOTLE

CHILLI

4 Servings

INGREDIENTS:3 C tomatoes, diced2 C of red bell peppers, diced 3/4 C zucchini, chopped1/4 C sun dried tomatoes1/4 C diced onion1 tsp cumin1 tsp chipotle powdersea salt to taste

DIRECTIONS:Combine 2 cups of tomatoes and 1 cup of bell pepper with sun dried tomatoes and zucchini in the blender with onions and spices. Blendwell. Place remaining diced tomatoes and bell peppers into four serving bowls, then pour blended mixture on top. Enjoy with a nice tall glassof iced lime water.

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SWEET POTATO

NOODLES

4 Servings

INGREDIENTS:3 sweet potatoes (slice noodle thin using spiralizer)3 green onions, sliced6 T agave or maple syrup3 T olive or flax oil3 T lemon juice2 T balsamic vinegar1 clove garlic, minced1 tsp sea salt (or to taste)1/2 tsp cracked black peppernutritional yeast (to sprinkle over top)1/4 C walnuts

DIRECTIONS:Whisk agave, oil, lemon, vinegar, salt, and pepper. When ready to serve, toss with the sliced green onions, nutritional yeast and walnuts.

DESSERTSdays of

LAVENDER HEMP

CHOCOLATE

INGREDIENTS:3/4 C coconut oil3/4 C agave nectar or 1/2 C dark maple syrup (not raw, but super-delicious!)1 C raw cacao powder (or ground beans)1-2 drops food grade lavender essential oil or 1/4 tsp dried lavender buds1 T hempheartssilicone icecube trays

DIRECTIONS:Melt coconut oil to room temp if solid. In food processor mix, cacao, coconut oil and add remaining ingredients until smooth. Place mixturein silicon ice cube trays to set in the freezer. Serve on a dish with a sprig of fresh lavender!

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MANGO LIME CARAMEL

ICE -DREAM

Serves 2

INGREDIENTS:3 C frozen mangos1 lime, juiced1/2 C pitted medjool dates (pitted and chopped)1/2 tsp agave (or to taste)

DIRECTIONS:Place all ingredients (except dates) into food processor and blend until smooth. Add in dates and pulse. Eat now or freeze and indulge later!

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CHOCOLATE COVERED

BANANA POPS

Serves 3

INGREDIENTS:3 ripe organic bananas3 T coconut oil5 T raw cacao powder1/4 tsp cinnamonunsweeted organic dried coconut flakes or raw nuts of choice (for sprinkling on top)3 wooden kebab sticks

DIRECTIONS:Skewer banana with kebab sticks! Melt the coconut oil over very low heat. Add to a food processor and mix in cacao, cinnamon andsweetener. Pour mixture over your bananas. Place the covered bananas on a tray and sprinkle with coconut flakes…. leave in the fridge to setthe chocolate. Nom nom!

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STRAWBERRY-LICIOUS

CHEESECAKE

Crust:1 C shredded unsweetened coconut1 C pitted dates1 C raw cashewstiny splash of vanilla extract

*Blend all ingredients in food processor until you get a dough-like consistency with visible nutty chunks

Filling:1/2 C cashew butter1 tsp vanilla bean3 C organic strawberriesjuice and zest of 1/2 lemonagave or maple syrup to taste1/4 tsp salt

*Blend filling ingredients in food processor until smooth and set aside.

Put it all together: Grease an 8x8 inch glass dish with coconut oil and press crust mixture evenly into dish. Top with filling and use aspatula to make sure it is evenly distributed over crust. Cover and freeze overnight. When ready to serve, cut into squares and enjoy!

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BLUEBERRY MANA

MOUSSE

INGREDIENTS:1 cup nut milk1/2 cup packed, chopped, soaked Irish moss1/4 cup maple syrup, agave or coconut nectar1 cup fresh blueberries1/4 tsp cinnamon1 teaspoon vanilla extract

DIRECTIONS:Blend the milk with the irish moss until completely smooth, Add sweetener of your choice, blueberries, cinnamon and vanilla. Pour in a dishand set in the fridge for around 5 hours or over night! Taste heaven.

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BANANA PECAN

ICE-CREAM

4 Servings

INGREDIENTS:4 ripe organic bananas, cut into pieces and frozen2 Tbsp raw coconut butter (warmed to liquid)1/2 C raw pecans1 tsp pure vanilla extract1 T raw honey or maple syrup (or to taste)3 T coconut water

DIRECTIONS:Place bananas in a high speed blender or food processor with the coconut butter, vanilla, coconut water, and sweetener. Blend until smooth.Pulse in pecans. Eat now or freeze and enjoy later!

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CANDY DREAM

DATES

INGREDIENTS:1 cup cashews 1/2 cup water4 tablespoons agave1/2 teaspoon salt12 dates

candy pecans: coat pecans with a generous amount of agave, with a pinch of salt and a pinch of cayenne. Then spread them out on adehydrator sheet and dehydrate overnight. The agave will be liquid when they're warm, but will harden up quite a bit as they cool.

DIRECTIONS:In a small blender, process the cashews, water, agave, and salt until smooth and the constancy of thick cream. Refrigerate for about an hourto let it firm. Once firm, split each date and add a dollop of cashew cream to the center. Top with a candied pecan!