Chocolate Chia Pudding

Ingredients

• 1/4 cup hemp seeds

• 2 Tbsp chia seeds

• 3 Tbsp cocoa powder

• 6-8 pitted dates

• Pinch salt

• 1/4 tsp vanilla

Directions 

Blend ingredients until smooth. Add a splash of water if needed for blending. Refrigerate until cold & set, at least 30 minutes. Serves 2.

Strawberry Spinach Salad with Poppy Seed Dressing

Serves 2.

Ingredients

Salad

• 4 cups spinach

• 1/2 pint fresh strawberries, sliced thin

• 1 small avocado, chopped

• 1/4 cup sliced almonds

• 1 batch of Poppy Seed Dressing

Poppy Seed Dressing

• 2 Tablespoons Balsamic Vinegar

• 2 Tablespoons Olive Oil

• ½ teaspoon mustard

• 2 teaspoons poppy seeds

• small pinch sea salt

• ½ tsp honey or coconut nectar

Instructions

Whisk poppy seed dressing together in a small jar.  In large salad bowl, toss spinach, strawberries, and avocado in poppy seed dressing. Top with sliced almonds. Serve and enjoy!

Recipe adapted from pureandsimplerecipes.com.

Raspberry Sorbet

Makes 4 servings.

Ingredients

• 2 cups frozen raspberries

• 1/3 cup fresh avocado, packed

• Juice from 1 lime

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup or honey (or a few drops of stevia to taste)

• Optional: 1/2 to 1 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if making to serve right away)

Directions

Mash avocado and lime juice in a bowl until creamy.

Blend frozen raspberries in a food processor until they break down into icy raspberry bits. Add creamy avocado mash, vanilla, and sweetener, to the raspberries in the food processor, and blend into a creamy sorbet. Be careful not to over blend for too long, as you want this to stay cold and creamy.

Serve right away or put into a Tupperware container to firm up and enjoy later. 

Garnish with fresh raspberries, edible flowers, and mint leaves, if you would like.

Recipe and photo from Pure and Simple Recipes.