Quick Chocolate Chia Pudding

1/4 cup chia seeds
1 cup almond milk
1 Tablespoon raw cacoa powder
1 Tablespoon raw agave nectar, or to taste
pinch sea salt

Mix all in bowl. Let rest 10-20 minutes until chia seeds swell and absorb the liquid, or to desired consistancy. Serve room temp or chilled.

Cashew Asian Slaw

2 garlic cloves, minced (pressed)
1/4 red onion, thinly sliced
2 teaspoons minced fresh ginger
1 Tablespoon raw agave nectar
2 Tablespoons seasoned rice vinegar
2 Tablespoons EV olive oil or EV canola oil
2 Tablespoons virgin sesame oil
1/2 - 2 teaspoons chili sauce, to taste
2 Tablespoons braggs or nama shoyu

Comine all in a large bowl. Set aside. Prepare veggies:
1 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 cup mung bean sprouts, rinsed
2 cups shredded red cabbage
1 cup chopped fresh cilantro
1/2 cup raw cashews or raw peanuts

Add vegetables to dressing. Toss to coat evenly. Serve immediately or let marinate up to 2 hours at room temperature for veggies to soften.

Raw Tootsie Cubes

1/2 cup raw almond butter
1 heaping Tablespoon raw coconut butter
1 Tablespoon virgin coconut oil
1/4 cup raw cocoa powder
1/4 cup maple syrup or raw agave nectar
1/4 cup raw agave nectar
1/2 teaspoon sea salt
1 teaspoon vanilla extract

Blend all in food processor until smooth and combined. It will stick to itself and climb up the walls, as a bread dough does. Press into candy molds or ice cube tray. Oils may separate. Freeze 1/2 hour until chewy.

Cranberry Pecan Oatmeal

1 cup almond milk or filtered water
1 cup GF rolled oats
1 Tablespoon chia seeds, optional
1/4 teaspoon sea salt
1/4 cup raw agave, or to taste
1/4 cup raw pecans
1/4 cup dried cranberries
1 teaspoon vanilla, optional
1/2 teaspoon cinnamon, optional

Place almond milk (or water) in a bowl with the oats. If using chia seeds, add to oats. Toss to coat. Set aside for 10 minutes. If desired, strain off liquid. Stir in remaining ingredients.

Quick Dill Pickles

1 cucumber, cut into bite sized pieces
1 large bunch dill, roughly chopped
4 garlic cloves, halved or smashed with side of knife
2 Tablespoons sea salt
1/4 cup vinegar
1 1/2 cup filtered water

Mix all in container. Cover and refrigerate 3-6 days before eating.
*You may want to taste the brine to check for saltiness and vinegar levels. Adjust to your taste.

Marinated Holiday Fruits

1 tablespoon ground cinnamon
1/4 cup raw agave
juice of one lemon
1/4 cup filtered water

Combine well. Pour over:

8 medjool dates, quartered
2 oranges, peeled and sectioned
2 bananas

Toss to coat evenly. Let marinated at room temp 2 hours.

Potluck Pina Colada Smoothie

1 cup frozen pineapple
2 frozen bananas
1 tablespoon Artisiana Raw Coconut Butter
1 cup water

Blend all in blender until smooth. (Add more water if it is too thick.)

Variations: Ice is optional, especially if using non-frozen fruits, but the texture will be different. Use dried coconut flakes (2 tablespoons) in place of coconut butter. (This is not the same as coconut oil.)

Potluck Kelp Noodles

2 cups fresh basil
6 garlic cloves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1 teaspoon sea salt

Process in food processor until smooth. Toss with:

3 bags raw sea tangle kelp noodles, drained and pulled apart
1 cup fresh raw peas
1 cup cherry tomatoes, halved

Raw Food Potluck August 6th!

Duluth Area: There is a raw food potluck tomorrow evening August 6th at 4:30 pm in Veterans Park, Cloquet. Bring your favorite raw dish or just some fruit, veggies or undressed salad (or extra virgin olive oil and vinegar.) All welcome! I will be making pina colada smoothies! Hope to see you there!