Salad & Dressings

 Broccoli Almond Salad (Raw)

1 c. Almonds
4 cloves garlic
1 slice ginger
1/4 c. Tahini (raw sesame paste)
1/2 c. fresh orange juice
1/2 c. water
1/4 c. raw unfiltered apple cider vinegar
2 Tbls. lemon juice
2 Tbls. raw honey
6 basil leaves
1 1/2 tsp. sea salt

3 cups broccoli florets
1 Tbls. lemon juice
1 Tbls. raw unfiltered apple cider vinegar
Sea salt
1 head romaine chopped
2 large carrots grated
1 package mixed sprouted beans
15 Halved Cherry or Grape tomatoes

1 avocado peeled and chopped in cubes
15 Halved cherry tomatoes for decoration
1/4 c. coarsely chopped almonds

In food processor blend almonds, garlic, and ginger.  Add Tahini.  Mix well.  Start adding liquids; orange juice, water, apple cider vinegar and lemon juice.  Process until smooth.  Add honey basil leaves and sea salt.  Mixture should be slightly thick.  You may need additional liquid.  There will still be a little crunch but mixture will be fairly smooth.  Can be prepared ahead and refrigerated.

Mix broccoli florets with lemon juice, apple cider vinegar and sea salt.  Mix in almond dressing and blend well.  Set aside while you prepare rest of vegetables.  Mix together chopped romaine, carrots, sprouted beans and tomatoes.  Add broccoli/almond mixture to vegetables and blend well.  NOTE: Begin with chilled vegetables.


Sprinkle avocado, cherry tomatoes and almonds for decoration.  Serve chilled.

Serves 6


Goji Chocolate Coconut Balls

1 c. Almonds Soaked for 1 hour or more (remove skins)
6 dates pitted and chopped
1/2 c. goji berries soaked briefly and rinsed
2 Tbls. cinnamon powder
4 Tbls. raw honey
2 Tbls. maple syrup
1 tsp. orange extract
1 1/2 c. raw shredded coconut
1 c. raw chocolate cacao nibs
6 pitted chopped dates

1 c. raw shredded coconut for rolling

Be sure almonds and goji berries have been thoroughly rinsed without any extra water.  Blend almonds, dates goji berries and cinnamon in food processor until well blended.  Add honey, maple syrup and orange extract.  Blend until processed.  Add coconut.  Blend until mixed.  Add cacao nibs and process until just blended.  Stir in dates and mix well.

Place wax paper or parchment paper onto large cookie sheet.  Form balls with tablespoon of mixture.  Roll each ball into shredded coconut and place on cookie sheet.  Repeat until all of mixture is formed into balls.  Allow coconut balls to air dry for a minimum of one hour up to three on cookie sheet. 

Refrigerate or freeze to maintain maximum freshness.

Makes 36 Balls

 Frozen Mango Coconut Mousse with Nutty Crust

4 Fresh Very Ripe Mangoes in Chunks and Frozen
¾-1 c. Coconut Milk Chilled
1 Fresh Mango – Peeled and Cubed (for inside pie)

1 c. Almonds Soaked for 1 hour (remove skin)
½ c. Hazelnuts Soaked for 1 hour (remove as much skin as possible)
2 tbls. Raw honey
2 tbls. Maple Syrup
2 tsp. cinnamon
1 tsp. ginger
¼ c. Pecans
¾ c. raw shredded coconut

1 Fresh Mango – Peeled and Sliced for Decoration

In food processor puree mangoes and slowly start adding coconut milk to blend.  You could use an ice cream maker if available.  Continue blending and adding coconut milk for a very smooth and fluffy consistency.  This will take 10-15 minutes.  Put in bowl and freeze while you prepare crust.

In food processor mix almonds and hazelnuts until fine and slowly add honey and maple syrup.  You want the mixture to hold shape slightly.  Add the spices.  After the mixture is finely blended add the pecans and blend briefly…they will be blended but just to the point of fine.  Then add the coconut just until blended.

Lightly oil a pie plate.  Press the crust on the bottom and edges.  The crust will be medium thick.  If you have extra crust you can use it for decorating the top or for mousse parfaits with any extra of the mango mixture.  Put the pie crust in the freezer for 10 minutes or so.

Remove the mouse from the freezer and blend another few minutes in the processor.

Remove the crust from the freezer, pour have the mousse in the crust.  Layer with the cubed mango.  Pour remaining mousse over mango and smooth out with spatula.  Freeze uncovered until frozen.  Then you can cover with plastic or aluminum foil.  Freeze for 2 hours or overnight.  Decorate with mango slices before serving.  Allow to soften slightly, slice and serve. 

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