Strawberry Coconut Pops

Ingredients

• 1 lb frozen strawberries (you can mix and match different berries)

• 1 can (13.5 fl oz) unsweetened coconut milk

• 4 tbsp honey (or other sweetener)

Directions

Place about half of the frozen fruit in a food processor or blender and blend until the fruit is mostly pulverized.

Add coconut milk & honey, mix, add the remaining fruit and mix again until even.

Pour into popsicle molds or ice cube trays & refreeze.

This recipe is also really great with frozen orange slices. This is also a great way to use up honey that's crystalized. The little honey crystals are delicious mixed in the pops.

Kale Salad

Ingredients

• 1 bunch lacinato kale

• 2 oz grated parmesan cheese (1.5 cups)

• 1 oz chopped almonds (small handful)

• Dressing:

• 1/8 c olive oil

• 1 tbs lemon juice

• 1 tbs apple cider vinegar

• 1/2 tsp red pepper flakes (more or less to taste)

• 1/2 tsp salt (more to taste)

• 1/2 tsp pepper (more to taste)

Instructions

Rinse kale and remove rib. Chop to bite size pieces. Sprinkle cheese and almonds over kale. Mix the remaining ingredients for the dressing. Toss everything together. Taste and adjust as needed.

 

Avocado Cucumber Gazpacho

Ingredients

• 2 avocados, pit removed

• 1 cucumber, peeled

• 1/4 red onion, chopped

• 1 garlic clove, halved

• 3/4 cup unsweetened coconut milk

• 3/4 cup plain yogurt

• 1 cup water

• 1 lime, juiced

• 1/2 teaspoon cumin

• 1 1/4 teaspoons kosher salt

• 1/2 teaspoon cayenne

• Lime wedges, for topping

• Chopped cilantro, for topping

Directions

Place all of the ingredients except the toppings into a food processor or high-powered blender. Puree/blend until smooth

Store in the fridge until chilled. Garnish with cilantro and a squeeze of lime.  Optional: Sprinkle a generous amount of cayenne on top for some extra heat)

Recipe adapted by Natalie Bickford.

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.

Raw Cashew Cheese

Ingredients

• 1 cup raw cashews

• 1/4 teaspoon salt

• 2 teaspoons lemon juice

• fresh ground black pepper

• 1/4 cup water

Instructions

Cover cashews with water and soak 4 hours or overnight. Drain and rinse the cashews.

Place cashews in a blender or food processor. Add salt, lemon juice, and black pepper. Puree while slowly adding water until the mixture has reached your desired consistency.

Variations could include adding a clove or two of raw garlic, a sprinkling of fresh rosemary, or (my favorite for a decadent twist) a drizzle of black truffle oil.

Enjoy with raw veggies, on crackers or dollop on top of a pizza.