Wild Strawberry Fruit Salad

Slice up the following:

4 C Wild Strawberry Leaves found outside...yes I want you to search for them!
1 C Fresh Strawberries
1 Banana
1 Pear
1 Apple peeled
1 cucumber peeled DE-seeded
1 peach
1 handful of fresh mint
Juice of half a lime
1 handful of walnuts or pine nuts
A favorite sweetener like honey or agave

Mix it up and voila!

Wild Strawberries have 3 serrated leaves and a white flower. It's all edible even the flowers. Make sure you eat it fresh and not wilted or old. It's rich in A,C and K and Potassium, Calcium and Iron. Good for Liver and Kidneys and more. Don't be afraid...go wild strawberry hunting! It's fun!

Almond Banana and Blueberry Cookies
26 Cookies

Mix in Processor:
1 Banana
1/2 c Almond Butter
2.5 C Almond Flour
2 tsp Vanilla
1/8 C Dried Blueberries
1/2 C Agave
1/8 tsp Sea Salt
Extra sprinkle of Stevia if you like it sweeter. (I think it's fine without it)

Dehydrate for 2 days at 105 Degrees

You can make your own almond butter by putting almonds in the processor with a little salt and almond oil. Olive oil works if you have no choice.

You also can make your own almond flour by freezing the almonds then processing
them. It turns to flour but be careful not to over process it as it turns into dry almond butter after a while.

I have the urge to use the chocolate in my almond butter cup recipe and dip these in it! Oh just the thought! :)

Kale Strawberry Smoothie

All you need is a blender

Clean kale Or buy 1 lb at BJs wholesale for $1.49 and shove loosely to the top of the blender...that much
3 Organic Carrots washed and chopped Or peeled if it's not organic
1 frozen banana
2 c frozen strawberries
2 c rejuvelac...or water but I want you to get the enzymes in the rejuvelac
2 c Coconut milk (You can get the so delicious unsweetened coconut milk in a carton at Shoprite...I know it's not 100% raw but the best thing is to get a young Thai coconut and get the meat out of it...yum.)
Stevia to taste
I put a tbsp bee pollen
2 Tbsp or a squirt of flax oil
If you have Spirilina you can put a scoop in too. I like the nut berry flavor.

Now blend blend blend. If you have a high speed blender it will do it in a jiffy. But if not...blend 3 or 4 minutes but check to add ice as you do not want this drink to heat up and it will if you blend it too long killing all the enzymes and the enzymes are your friends.

I can not say enough about starting your day with a green smoothie. You get up to 15 servings of vegetables and fruits in one 16 oz glass and the RDA says we need 5 servings a day. By the way Dr. Amen said that 91% of Americans actually do NOT get 5 servings of fruits and vegetables...I think green smoothie drinkers are the 9% who do!

If you make extra you can snack on this during the day with other living foods. Put it in a thermos and carry it with you. It still has nutritional value over the period of a day but as is commonly known...it diminishes over time. You're good for a day.

Carrot Salad with Granola and Avocado Mayo Recipe

These are separate recipes; Carrot salad and also the granola I make to snack on during the week. Warning: I don't have measurements for this recipe. It depends on our appetite at the time. I know once you try this you will make bigger batches.
Lets start with the granola.

Granola
Get any container and start layering these ingredients.
Pumpkin seeds
Sunflower seeds
Chia seeds
Hemp seeds
Coconut
Dried pineapple
Raisins
Almonds
Cashews
Walnuts
Raw Chocolate nibs

You can go to Bon Terra for the hemp seeds and get the non-dairy mayonnaise called Nayonaise or Nasoya here also. Go to Nutsonline.com for the chia seeds and raw chocolate nibs and the Indian market called DJs on NJ Ave in Absecon for nuts that are raw and reasonable. Don't forget Santori's and M&S on the Black Horse Pike.

Now put that in a container

I get nice Organic carrots from BJ's wholesale club.
You can put them in the processor to shred. Any amount that suits your family.

Now add the Nayonaise and granola. I make big batches as it is a sweet, protein filled meal.

If Nayonaise bothers you because it is not raw you can make your own mayo out of avocado.

Avocado Mayo

Blend 1 small avocado
1/2 c rejuvelac or you can use water, tomato juice or carrot juice as a substitute.
1 c of cashews (soaked overnight)
1 Tbsp honey or stevia or agave

It should have a mayo consistency.
It makes about 1.5 cups.

Pineapple Nut Cream

There are two simple parts to this all you need is a processor and blender

The Crust
Process 1 C Cashews and 1 C Almonds until fine crumbs without doing it so long that it turns into butter...you want crumbs, not butter.
Add 1 Tbsp Vanilla
1 Tsp of powdered vanilla (You can order this online or skip it)
2 Tbsp agave or use stevia

Now split this in half and push down half in a loaf pan. Save the other half back.

Make the cream
In a blender
1.1/2 c pecans
1/3 c agave
1/4 c coconut oil
1/4 c water or slowly put in more to make it very creamy.

Now stir in it 2 1/2 c of chopped ripe pineapple. Chop them evenly and small.

Stir the pineapple in the cream and put on top of layer you made in loaf pan.

Now cover it with the other half of crust. Push it down and freeze it for two hours. After that you can store it in the refrigerator.

The key is to let the pineapple ripen...it's just divine.

Garden Wrap

This is very tasty despite the fact that most people would never dream to eat collard green leaves raw. I promise this will surprise you and it’s pretty easy to fix. You just need a processor and blender.
I start by making a walnut salad dressing and use a couple of table spoons of this in with the garden pate mixture. So let’s start with the walnut salad dressing. You will have extra. Just put it in a container and use it on your next salad.

Walnut dressing:
Mix in a blender:
½ c walnuts,
½ c olive oil
1 clove of garlic
1 c of water
salt, pepper
and a handful of parsley.

Garden Pate
1 c dry almonds …process into a fine powder and empty into a bowl.
Now in the processor;

1tbsp ginger
3 carrots
1 zuchini
½ red onion
¼ c cilantro
½ c raisins
½ lime
½ tsp sea salt
3-4 tbsps of the walnut dressing

Process until chunky add the almond flour and pulse until just mixed.

Now clean nice leaves of the collard and put the pate in the collard with a generous pinch of alfalfa sprouts. Wrap those babies like a fat little roll.

This wrapping tight is a skill to be developed so don’t get discouraged if the first few are loose. Happily this doesn’t get soggy the next day either.