Easy Raw Brownies

For a divinely tasty treat, it doesn't get much easier than this!

Ingredients:

• 3 c. raw walnuts
• 1 1/2 c. pitted dates (fresh and moist are best)
• 2/3 c. raw cacao (chocolate) or carob powder (or 1/3 c. of each)
• 1-2 T. agave (optional)
• 1 t. vanilla (optional)
• dash of salt
• 1-3 t. water (if needed)

 Directions:
In a food processor (with an S-blade), process the walnuts until they are small but not fine-grain.  Add the pitted dates (be sure they don't have any hard pieces on them).  Process until it makes a  moist batter. Add the rest of the ingredients and process until it looks like a moist, but not runny, brownie batter. Take a small sampling and squeeze it together. If it sticks and holds it's shape well, continue on. Otherwise add 1 - 3 teaspoons water until they stick together well.

Line a rectangular or square cake pan with wax or parchment paper. Pour the batter in and pat it down firmly and evenly. Lift the brownies out of the pan by the paper lining and cut into squares. It is ready to eat! Keep in the refrigerator. They will firm up in the frig too!

Option: You can also put these little brownies in the dehydrator to warm them up before eating. Dry at 115 degrees for a half an hour.

Enjoy! They don't last long in our house!

Sweet Lemon Salad Dressing

This is a bitter-sweet and most refreshing dressing to splash on top of your salad.

It makes about 1 1/4 to 1 1/2 c. of salad dressing. Enough for 6 or more salads. Enjoy!

• 1/3 c. fresh lemon juice (remove the seeds, usually about 4 lemons)
• 1/3 c. apple cider vinegar
• 1/2 c. olive oil
• 1/4 c. honey or agave OR 1/2 t. stevia
• 1/4 t. sea salt
• 1/2 t. dried herbs of your choice (oregano, thyme, etc.)

Shake before pouring on the salad.

Quinoa Fruit & Veggie Chop Salad

This is one of my new favorites. It is great to make extra for your dinner meal (yes, salad AS dinner), and good as a left-over for lunch!

Serves 2 generously, 4 perfectly, 6-8 lightly.

Fruit & Veggie Chop:

• 1 apple, cored and chopped (with peel on)
• 1/2 bell pepper, seeded and chopped
• 1 small zucchini, chopped
• 1 c. grape or cherry tomatoes, halved
• 1 c. red grapes, halved
• 2-3 large kale leaves, chopped
• 1/4 c. red onion, finely chopped
• 1/2 c. dried cranberries
• handful of each: basil, parsley, mint (chopped)

Dressing:

• 4 lemons, juiced
• 2-3 T. agave

Assembly

• 1 c. dry quinoa
• salad greens - 4-8 cups worth

Directions:

1. Rinse the quinoa in a strainer. Bring 2 cups water to boil. Add quinoa, reduce to low simmer, cover, and cook for 15 minutes. Remove from heat and fluff. While the quinoa is cooking, do steps 2 & 3.
2. Chop the fruit & veggies. Mix together in a big bowl.
3. Make the dressing by juicing the lemons, remove the seeds. Stir in 2-3 tablespoons agave. Pour 1/2 of the dressing in the Fruit & Veggie Chop and mix. This not only gets the flavors popping, it keeps the apples from browning.
4. ASSEMBLE: On a plate, put the quinoa on a mound in the middle of the plate. Surround the quinoa with fresh salad greens. Scoop the fruit & veggie mix on top of the quinoa and greens. Pour the remaining salad dressing evenly on the greens and fruit/veggie mix. (Or just mix it all together and serve!)

Apple, Mango, Strawberry Salad

Here's a fresh and tasty dessert you don't have to guilt over!

Serves 4 (about 4 cups)

• juice of 1 fresh orange
• 3 T. honey
• 1 apple (chopped)
• 1 mango ( peeled, pitted & chopped)
• 7-10 strawberries (chopped)
• 1/2 c. walnuts (whole or chopped)
• 4 dates (pitted & chopped)

Mix the orange juice and honey together. Mix all the chopped ingredients in a large bowl. Pour the orange juice mixture over the top and mix well. The orange juice keeps the apples from browning.

Serve fresh and cool.

Banana Nut Cookies

This recipes is easy, nutritious and delicious (especially if you like banana bread!). This is what you get when banana bread meets cookie! Yum!

Makes 24-30 cookies. Prep time: approx. 20 minutes.

Ingredients:

• 1/4 c. dates, pitted
• 1/4 c. almond, hemp, soy or rice milk
• 1 c. walnuts
• 1 c. cashew nuts
• 1 c. shredded coconut, unsweetened
• 4 bananas
• 2-3 teaspoons cinnamon

Place nuts in food processor with the S blade and grind coarsely. Add dates and process until it's ground well, but not too finely. Add bananas, milk and cinnamon. Mix to form dough. Take teaspoon or tablespoon scoops and put on parchment paper on a cookie sheet (If you don't have parchment paper lightly grease the pan.) Flatten with a spoon (to form the cookie shape). Bake at 250 degrees for about 30 minutes.

* If you are trying to get your child to eat these but they aren't quite sweet enough, add a little maple syrup, brown sugar, or evaporated cane juice. Gradually, as you make more batches reduce the amount of sweetener.

This recipe was slightly altered from Joel Fuhrman, MD's book "3 Steps to Incredible Health" (Volume 2).

Mixed Green, Asparagus, Fennel Salad

I'm keeping this simple... Sorry it's lacking quantities, but go with the ratios you'll enjoy!

Toss together

• baby greens
• chopped Fennel (bulb and leaves)
• chopped asparagus (steamed or raw)
• sun-dried tomotoes
• almonds

Top with your favorite dressing or make it fresh and clean by mixing the juice of 1 lemon with 1/4 - 1/2 teaspoon of honey (that is per serving size) and drizzle on top.

Easy Mango and Rice Dessert

This is super tasty. It's a quick variation of the Thai Sticky Rice and Mango dessert.

This makes about 4 servings.

• 2 c. Brown or White Rice - cooked & cooled
• 2 Mangoes - peeled and sliced
• Maple Syrup

Cook your rice and let cool in the refrigerator. Peel and slice mango. Scoop rice onto a plate, bowl, or small dessert cup. Drizzle some maple syrup over the top of the rice. Top with slice mangoes.

If you want to stay truer to the Thai version, add some fresh or canned coconut milk to the rice.

TIP: Cook extra rice when making a meal for this fabulous dessert!