Unknown Source

Ingredients:

• 1/2 cup parsley (packed down)
• 4-5 scallions
• 1/4 cup fresh mint leaves (packed down)
• juice of 1 lemon
• 1/3 cup olive oil
• sea salt
• 2 garlic gloves, peeled and minced
• 3 cups of quinoa, cooked
• 1 cucumber, deseeded and diced
• 1 tomato, deseeded and diced

Directions to cook quinoa:

1. Add 1 part quinoa to 2 parts liquid in a saucepan. Bring to a boil, cover and simmer for approximately 15 minutes.

Directions to cook tabouli:

1. In a food processor puree the parsley, scallions, mint, lemon juice, olive oil, garlic and salt until finely chopped.
2. In a large bowl, combine the pureed mixture with cooked quinoa, tomato and cucumber.

By Marianne Bridgeman

Serves 6-8

Ingredients for fruit salad:

• 1 1/2 cups of blueberries
• 2 cups of green grapes, sliced in half
• small size watermelon, sliced into cubes
• 1 green apple, sliced into cubes

Ingredients for cashew cream:

• 1 cup of cashews, soaked in water for two hours
• 1/2 cup agave
• vanilla extract, to taste
• filtered water

Directions:

1. Prepare fruit and place in large bowl.
2. Discard the water from the cashews and rinse.
3. To make the cashew cream, place the cashews, agave, and vanilla extract in a food processor and process. Add water slowly, little by little to achieve a smooth frosting-like consistency.
4. Pour the cashew cream into the bowl of fruit and mix together.
5. Serve and enjoy!

NOTE: For those hot days, chill in the fridge for 30 minutes for a fresh cooling dessert and serve.

By Marianne Bridgeman

Ingredients:

1 cup aduki beans (Eden Organic Aduki Beans if want quick and easy)

2 onions, chopped

3 cloves garlic, chopped

1 to 2 tablespoons extra virgin olive oil

4 carrots, peeled and grated

Juice 1 lemon

4 tablespoons parsley, chopped

Salt and freshly ground black pepper

Tamari soy sauce, to taste

1 tbsp arrowroot mixed with two tablespoons of water

Tapioca flour, for coating (okay to use whole wheat flour)

Directions:

1. Drain, the liquid from the can of the aduki beans.

2. Fry the onion and garlic in oil until transparent.

3. Add the carrot and lemon juice and sweat, covered, until soft.

4. Add the beans, mix well and puree in a blender, adding a little olive oil if necessary to form a malleable consistency.

5. Stir in the parsley, seasoning and add soy sauce to taste.

6. Stir in the arrowroot to bind.

7. Form into balls or burgers.

8. Coat with flour and shallow fry until brown and crispy on the outside.

By Marianne Bridgeman

Ingredients:

1 cup fresh raspberries

1 tablespoon agave

½ teaspoon fresh lime juice

½ teaspoon coconut water

Directions:

1. Add all ingredients to a food process and process until the raspberries turn into a sauce.
2. Place a strainer over a large measuring cup or bowl and pour the raspberry sauce into the strainer.
3. Take a small rubber spatula or spoon and stir and press the raspberry sauce through the strainer.
4. Continue until all the raspberry sauce is in the bowl and only the raspberry seeds remain in the strainer.
5. Refrigerate until ready to use.

By Marianne Bridgeman

Ingredients:
1 cup of ice
1 cup of coconut water
1 1/2 cups of peaches
1 cup of raspberries
1 tablespoon agave nectar (optional, for added sweetness)

Directions:

1. Add all the ingredients together in a blender and blend until smooth.  Pour into a glass and enjoy!

By Ashley Skabar

Ingredients:

1 cup chopped fresh Mejool dates, pitted*

4 cups frozen raspberries

½ cup agave nectar, maple syrup or honey

1 cup ground cashews

1 dairy free chocolate sauce (see below)

Ingredients for Chocolate Sauce:

½ cup pure cocoa powder

½ cup oil

1 ¼ cup maple syrup

Blend all above ingredients and put aside.

Directions:

* If fresh dates are not available, substitute 1 cup of chopped dry dates and allow them to soak in hot water to cover for about 30 minutes before using.

1. Make the crust. Using your hands, press the dates into the bottoms of four 4″ springform pans or one 10″ springform pan, covering the entire space, adding more dates if necessary. (Dates are incredibly soft, and with just a little pressure, they will almost fuse together.)Place pans in the freezer while you make the filling.
2. Make the filling. Combine the raspberries, honey and ground cashews in a blender and blend on the highest setting until thick and creamy. Pour over prepared crusts and place back in the freezer for at least 1 hour before topping with Chocolate Sauce.
3. Pour the Chocolate Sauce onto the cakes without using any spreading utensils, covering the surfaces evenly. Return cakes to the freezer for at least 1 hour more before serving. (If you decide to freeze them more than a few hours ahead of time, allow the cakes to rest in the refrigerator for about 1 hour before serving.)
4. When ready to serve, run a sharp knife around the edges of the cakes to keep them from sticking to the sides of the springforms. Serve cold.

Ingredients:

water

1/2 medium sized cucumber

crushed ice (optional)

Directions:

1. Peel and slice cucumber.

2. Place in pitcher

3. Put the water in and ice (optional) and let it chill.

4. Enjoy.

Note: It is recommended to change the cucumber daily.

Serves: 4

Ingredients:

3 quarts water

3 cucumbers, peeled and chopped

1/2 cup freshly squeezed lime juice

1/3 cup agave nectar or to taste

Crushed ice (optional)

Slice of lime or mint sprig, for garnish (optional)

Directions:

1. Pour 1/2 cup of the water and 1 cup of the cucumbers in blender. Blend until cucumbers are pureed then add more cucumbers and water until all cucumbers are pureed.

2. Using a fine-mesh sieve, strain cucumbers into a pitcher to remove seeds and pulp. Stir in remaining water, lime juice and agave.

3. Chill before serving over crushed ice garnished with a slice of lime.

From Delicious Living

Serves 4

Ingredients:

1 cup raw almonds

Filtered water

2 medium avocados, pitted and cubed

1 large cucumber, peeled, seeded, and roughly chopped

5 large scallions, thinly sliced (including some green tops)

1/4 cup chopped fresh cilantro

Sea salt and black pepper, to taste

Fresh cilantro sprigs, for garnish

Directions:

1. Place almonds in a large glass jar and cover with filtered water; soak overnight.

2. Drain and rinse well. In a food processor, blend almonds and slowly add 2 cups filtered water until smooth, 2–4 minutes. Strain through a fine sieve or cheesecloth into a bowl, pressing or squeezing to extract all liquid. Discard solids (or save them for baking). Refrigerate milk in a clean glass jar.

3. In a food processor, combine avocados, cucumber, and scallions; add almond milk and purée until smooth, about 2 minutes.

4. Stir in cilantro and pulse for 5 seconds.

5. Season with salt and pepper and garnish with cilantro sprigs.

From GoneRaw.com

Ingredients:

• 1 watermelon, peel and cut into squares
• 2 cup cashews, soaked for two hours
• 1 cup agave
• vanilla, to taste
• water, to taste
• blueberries

Directions:

1. Place cashews, agave, and vanilla in food processor and process. Adding water slowly, little by little to achieve a smooth frosting-like consistency.
2. Place in a zip lock bag and cut a small section of the bottom corner. Use this as your frosting instrument not unless you have your own icing tool.
3. Squeeze frosting on each watermelon, then top with a blueberry!

Note: You can cut the watermelon into shapes like hearts or stars and put the cream on top.