Avocado Corn Salad

Avocado  Corn Salad
This is a family favorite. Great for big groups. As a side salad or for dinner alone.

4 Large ears of raw corn or 4Cups of thawed frozen corn-I just soak it in warm water to thaw it faster.
2-3 Large ripe tomatoes or 1 C grape or cherry tomatoes
1-2 Avocados, cubed
1/2 C fresh cilantro, chopped
1 small red onion
1 red bell pepper
1-2 zucchini, chopped 
1 can drained black beans (opt. not raw) or 1 C sprouted chick peas.
Dressing:
2-3 T Olive Oil
1 Fresh lime (abt 1/4 C)
1/2 tsp. Sea Salt
1/4 tsp. Ground pepper
1 clove garlic, diced
Mix  dressing and pour over salad and stir. Serve in a lettuce wrap or alone.

*This is also a great appetizer with chips or rolled in corn tortillas. (vegan)

Quick Lettuce Wrap

Quick Lettuce Wrap

Piece of lettuce or 2
Spinach
Quick guacamole or avocado
Raw corn or thawed from freezer (not in this one)
Salsa and or tomatoes
Spoon all into lettuce and munch!

I top with light tortilla chips or flax crackers.
In this one I actually dipped some pieces of flax cracker into the "Cashew Cream Cheese" for some extra flavors. YUM!

My Salsa

My Salsa
= abt 4-5 Jars
24 Roma Tomatoes
1 Onion
1 Jalapeno Pepper, with a few seeds
2 Garlic Cloves
1-2 T Sea Salt
1 Red, 1 Yellow, 1 Orange Bell Peppers
1 Juice of a lime (or 1/4 C lime juice)
1/2 C Chopped Cilantro
1 T Season Salt
This is just the salsa I ended up putting together every time I go to make it. I use my chopper and food processor to do most of the cutting for me. :)

Zesty Juice

Zesty Juice
1 Grapefruit Juiced = about 6-7oz.
1 Orange juiced =abt. 4oz.
1 Lemon juiced = 2oz.
1 Lime juiced = 1 oz.
=about 13-14oz. straight juice.(Very sour)
Dilute with 12-14oz. water or to your likening.
I usually put mine in a 30oz. mug.

Raw Sweet and Sour Sauce

Raw Sweet and Sour Sauce

3/4 C Raw Honey
1/2 C Water
1 tsp Garlic Salt
1 T Lemon Juice
1/2 Vinegar
2 T Nama Shoyu
1/4 C Pineapple

Blend all. Warm slightly or use cold like a dressing.
Best over Mixed Veggies: Broccoli, peas, cauliflower, bell pepper mix.

Cucumber Appetizer

Cucumber Appetizer
1 Cucumber sliced up
1 Drop of "Cashew Veggie Dip"
Almonds to top them with.

Raw Pecan Pie Squares

Pecan Pie Squares
For 8x8 or8x10 pan.

Date Topping:
1 C+ Pitted, Medjool Dates (Soaked in water an hour or more, longer the softer)
1/2 TBSP Lime Juice
1/4 tsp Cinnamon
1/8 tsp Sea Salt
1/4 tsp Vanilla

Pulse in blender until evenly mixed, add a little of the date water where desired for thinness.

Crust:
1 Cup Pitted Medjool Dates
1 C Walnuts
1/2 tsp. Sea Salt
1 TBSP Coconut Oil
1 Swirl of Agave

Mix in Food Processor until evenly mixed.
Press into pan or double the recipe and make it a pie.
*Pour Date Topping onto crust. Cut into even squares. Top each square with a pecan and chill in freezer or fridge.

Pear/Cranberry/Brazil Nut Salad

Pear/Cranberry/Brazil Nut Salad

1 Bowl of Organic Baby Spinach
1 Pear Cut into little pieces
1/2 C Juice Sweetened Cranberries
1/4 C Crushed up Brazil Nuts

Toss with Lemon/Agave Dressing and serve.

Strawberry Shake

Strawberry Shake
This has become a favorite lately. You can add spinach to make it a "green smoothie" but everyone loves it just the way it is. It tastes like a frozen yogurt.

1 C Frozen Strawberries
1 Frozen Banana
1/2 C Almond Milk
2 TBSP Pure Organic Grade B, Maple Syrup
1 tsp. Vanilla

Pulse in blender until smooth. Will be very thick. YUM!

For Halloween I made a Yummy

Apple Pie
Crust:
1 C Dates, pitted
1 C Walnuts
a Drizzle of agave
Process, and press into pie pan

Middle:
4-5 Granny Smith Apples, sliced
Topping:
"Whip Cream"
1 C Cashews
Juice of One Orange
1/4 C agave
1 tsp vanilla
1 tsp sea salt
Mix until smooth in a blender and pour over the top