The Boutique Event by the Women's center in Linwood NJ

I was part of the boutique event and got to talk to and share my raw goodies with people including Monica the meteorologist on Channel 40! She was concerned that the camera man would record her eating my goodies and I re-assured her that my goodies don't make anyone fat! In fact if you eat enough good fat...it takes the bad fat out of you! It was fun. Good healthy food is so misunderstood. It just kills me when people say things like avocados are fattening! They speak badly about nuts and food that actually build you up while cheating on truly dead foods that do exactly what they accuse the good living foods of doing! I understand it's hard in this world to know what to do with living foods...but that's why I'm here to help. I love it too.

Raw Rhubard Compote

I know...how could rhubarb taste good raw? I found a way...this is so delicious you can eat it alone or put it over your soy yogurt.
4 large stalks of rhubarb...leaves removed and stems peeled with a peeler.
15-20 dried apricots diced
4 rings of dried pineapple diced
1 c walnuts chopped fine (I throw them in the processor)
1/4 c chopped mint...fine
Now take 1/2 c of honey and mix with the juice of 2 oranges
Pour on top. Wait a few hours...maybe overnight. Something happens to the rhubarb...it gets sweet instead of sour and soft too.
How wonderful!

Berry Banana Nut Cream

This is easy and good. The only equipment needed is a blender.

Blend until creamy smooth:
3 C Strawberries
2 Tbsp honey or stevia (I put a little of both)
1 cup Pignolias or pine nuts (you can substitute cashews)

Slice 1 banana and put it in the bottom of a cup or bowl
Put the blended berry mixture on top of bananas then a hand full of raspberries on top.

Simple and refreshing.

Peppermint Patty Pop

I was thinking about how much I liked to eat Peppermint Patties in the past and after some thought, came up with this all raw version that was amazingly good. Yes...the inside is green instead of white, but what do you expect? I actually used mint leaves!

Equipment: Lollipop molds and sticks. I got mine at AC Moore very reasonably
Or...you can use the mini cup cake paper holders if you want to.

Chocolate first:

3/4 c agave
1 C melted cocoa butter (Get a hot bowl of water and put it in a smaller bowl inside)
1/4 C melted coconut oil
1/2 vanilla bean scraped or vanilla extract
1/2 c raw cocoa powder (You can find it online)
1/4 tsp sea salt to bring out the sweetness
Now blend it until smooth

Mint filling:

1 Frozen 1lb package of young Coconut meat (I get it at the Asian markets frozen like that)Or if you can't find it frozen use 1 lb of fresh young Thai coconut meat
1/2 c agave
1/4 c mint leaves
1/2 tsp peppermint extract
1/4 c coconut oil melted

Mix this up in a blender. Now you are ready to assemble.

Put plastic wrap on top of your mold or you will have problems getting it out. Trust me...I learned the hard way. With the plastic, you can just lift it out of the mold with no sticking.

Put a dab of chocolate then freeze it for 10 minutes.
After it is a little hard, put a dab of the filling and freeze a little.
Then put your lollipop stick in there with the rest of the chocolate on top.

I let it freeze for several hours.

My son says it tastes like a peppermint patty ice cream pop...

I am proud of this one! :)