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.)

Thai Salad and Macadamia Nuts with Creamy Dressing

Inspired by Matthew Kenneys Thai Salad.
Spiced Nuts:
1/4 cup honey or agave nectar
1/2 cup chopped raw macadamia nuts (or raw cashews)
1/4 teaspoon sea salt
1 teaspoon curry powder
dash cayenne pepper

Toss all in bowl. Dehydrate in even layer 12 hours (or more) until desired crunchiness. Set aside.

Dressing:
1/2 cup sesame oil
1/4 cup braggs
1/4 olive oil
juice of 1 lime
1 tablespoon maple syrup or agave nectar
1/4 - 3 teaspoons red pepper flakes, to taste

Whisk to combine. Pour over:

2 handfuls spinach or other mixed greens
1/2 cup fresh pineapple, diced (or frozen fresh pineapple, defrosted)
1 cup tomatoes, diced
1 avocado, sliced
sea salt, to taste
1 red bell pepper, sliced thinly
meat of 1 young coconut, sliced OR 1/4 cup dried coconut flakes

Top with Spiced Macadamia Nuts

Raw Vegan Strawberry-Rhubard Pie

This was a gorgeous dessert!

Prepare the crust:
1/2 cup medjool dates (another kind will substitute fine, but these are soft so no soaking is required)
1 cup finely chopped almonds (I used my leftover almonds from Almond Milk)

Blend nuts and dates in a food processor to form a meal. Press into the bottom of a pie plate in an even layer. Place a ring of sliced berries around the edge for a pretty rim, or double the recipe and press the meal up the sides as well.



Filling:

1 cup strawberries
3 stalks raw rhubard, trimmed of strings
1/4 - 1/2 cup raw agave nectar
pinch of sea salt
1 cup raw kelp noodles
juice of 1/2 lemon

Puree in blender until completely smooth. (If it is too thin, add a raw thickener of choice or more kelp noodles. Stir in 1 cup chopped berries by hand. Pour into pie crust. For added beauty, place sliced strawberries around the top in rings, as pictured. Chill 2 hours before serving.

Serve with coconut vanilla ice cream and a drizzle of raw agave nectar or Raw Agave Caramel. Yum!

Ginger and Lime Coconut Noodles

This is inspired from Raw Food; Real World's Spicy Peanut Coconut Noodles, but using ingredients I had handy.
Spiced nuts:
1/2 cup macadamia nuts, chopped
1/4 cup raw honey
1 teaspoon chili powder
1/8 teaspoon sea salt

Stir all in a bowl until well mixed. Spread mixture out evenly up the sides of the bowl. Place in dehydrator 8 hours - 48 hours, or for desired amount. (The longer you dehydrate, the crunchier it will get.)

Dressing:
juice from 1/2 lime
3 Tablespoons raw almond butter
2 Tablespoons braggs
1 Tablespoon fresh ginger, minced (or substitute ground in a pinch)
1 teaspoon - 2 Tablespoons chili flakes, to desired taste
1-2 Tablespoons raw agave nectar
2 Tablespoons raw sesame oil

Mix all until well combined. Just before serving toss with:

meat from 1 young coconut, cut into noodle strips
1 cup jicama, matchsticks
1 mango, matchsticks (the greener the mango, the better)
1 cup radishes, matchsticks
1 cup cilanto, chopped
1/2 cup basil, chopped

Sprinkle with candied macadamia nuts just before serving.

Poppin Cherry Super Smoothie

3/4 cup pitted fresh cherries
1 tablespoon coconut butter* (not oil)
1 tablespoon almond butter
1 cup almond milk
1/4 teaspoon spirulina
1/2 teaspoon lucuma powder, optional
1/2 teaspoon mesquite powder, optional
1/2 cup ice, or more as desired

Blend all in a Vitamix until smooth.
*Coconut butter, in this recipe, refers to the ground/pressed fibrous coconut pulp and oils. You could substitute coconut oil, but the texture will be different. Young coconut flesh would be excellent as well.

Raw Thai: Tom Rhaw Soup

I just came up with this super quick, super easy raw soup. It's so good and the blender warms it, so you can have a warm raw soup! I used raw coconut in a jar, because it was in the shelf and is easier to keep on hand than fresh coconut. Enjoy!

½ c. organic raw coconut in jar or fresh
1 c. water
1 T. green curry paste
small chunk of ginger, peeled
juice of ½ lemon or 1 t lemongrass
2 teaspoons liquid aminos

Blend in high-speed until warm. Pour warm broth over spiralized zucchini noodles and carrots, chopped mushrooms and tomatoes, if desired.