A wonderful summertime dip for parties

Ingredients

• 1 1/4 cup Water
• 1/4 cup Lemon juice
• 1 1/4 cup cashews, un-soaked
• 1/3 cup macadamia nuts, un-soaked
• 2 teaspoons onion powder
• 1 1/2 teaspoon Himalayan Sea Salt
• 6 scallions, chopped

Directions

Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy. Add scallions, and blend on a low setting to incorporate but not break down completely, (10 seconds). Cover and let sit in refrigerator to chill and fuse flavors for about two hours.
Serve chilled with flax crackers or beautifully sliced vegetables.

I tried to stick with a Watermelon Gazpacho theme, but my imagination took over. This soup has the right blend of sweet and savory, add a little more jalapeno, if you want it to kick you in the end.

Ingredients

• 2 cups watermelon, diced
• ½ cup celery, diced
• ½ cup cucumber, diced
• ½ cup Papaya , diced
• 1 small jalapeno, seeded and chopped
• 1 scallion, chopped
• 1 orange, pulp removed and juiced (1/4 cup fresh orange juice)
• 2-3 Lacinato or Dino Kale Leaves, de-stemmed and minced
• 1 tablespoon Lime Juice, freshly squeezed
• 1 tablespoon red wine vinegar
• ¼ teaspoon sea salt

Directions

In a large serving bowl, reserve ¼ cup of each diced watermelon, celery, cucumber and papaya. Remove pulp from orange and place in the bowl, squeezing the remaining juice from the orange directly into blender. Set kale aside.

Place all remaining ingredients into blender with orange juice and blend until pureed. Add the minced Kale and blend on low for five seconds. Pour soup over the mound of diced fruits and vegetables.

Makes 1 quart

Ingredients

• 1 ½ cup almond milk
• 1 large fresh peach, pitted
• 2 medjool dates, pitted
• 1 teaspoon maca powder
• 1/2 teaspoon vanilla powder
• pinch of sea salt
• 1 cup of ice

Directions:

Blend all ingredients in high-speed blender for 60 seconds.
*May substitute 1 fresh peach and ice with 1 cup of frozen peaches.

You will need a dehydrator for this special summertime treat. This is an amazingly easy candy that kids love and can be enjoyed on the go.

Ingredients

• 1-6 lb seedless/organic watermelon

Directions

Cut the watermelon in half and remove the rind. Lay the watermelon flat side down on a cutting surface. With a large chefs knife, slice into ¼ inch thick slices. Lay the slices on the side and slice into 1” X 3” pieces. Prepare dehydrator sheets, laying Paraflexx on top of grid sheet and place watermelon in a single layer Dehydrate at 100 degrees for 12- 24 hours. Remove and store in airtight container

Delicious frozen natural treats that all kids love.

Ingredients

• 1 baby seedless watermelon
• 1 Tuscan melon or cantaloupe
• 1 honeydew melon
• Popsicle sticks

Directions

Cut melons in half, and scoop out seeds. Using a small ice cream scoop, spoon out melon balls, trying to get as much of the meat of the fruit as possible. Insert a popsicle stick on the flat part of the ball, and place on a covered plate in freezer for two hours. Serve immediately or keep in an airtight container in freezer for up to a month.

Ingredients

• 1 fresh summer peach, halved and sliced thinly
• 1/2  teaspoon agave
• 1/4 teaspoon cinnamon

Mix together in bowl  and set aside to let juices fuse.

Cobbler:

• 1/4 cup raw cashews
• 1 Medjool date, pitted and chopped
• 1/4 teaspoon vanilla powder
• pinch of salt

Place ingredients in processor fitted with an S blade and process until dates and cashew begin to stick together, approximately 1 minute.

Place peaches in serving dish, ramekin, or ring mold, laying down the layers of peaches one on top of another.  Crumble nut and date mixture on top of peaches, lightly pressing mixture with fingers  to form a firm topping.  Compress lightly, and serve.  If using ring mold, compress mixture down slightly and gently remove ring mold.

With the fresh summer tomatoes and corn, I was inspired to make something outrageously delicious. And this recipe is by far my favorite of the season.

Prep time 10 minutes • Serves 2

Ingredients

• 2 cups tomatoes, diced
• 1 stalk celery, finely diced
• 1 cup red bell pepper, finely diced
• 1 tablespoon shallot, minced
• 1 serrano chili, minced
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin powder
• ½ teaspoon onion powder
• ¾ teaspoon sea salt

Place all ingredients in a medium sized bowl and mix together. Set aside

• 1 corn on the cob, kernels removed
• 1 tablespoon olive oil
• 1 teaspoon nama shoyu
• ½ teaspoon onion powder
• ½ teaspoon coriander
• ½ teaspoon cumin
• ¼ teaspoon sea salt
• ¼ cup sunflower seeds, ground in nut and spice grinder or coffee grinder

Directions

Place corn kernels in separate bowl, moisten with olive oil and nama shoyu, sprinkle spices salt and sunflower seeds on top and toss to coat. Add to the tomato mixture and fold in lightly. Remove about ¼ of the chili mixture and place in a blender. Blend to a puree and pour back into chili mixture. Fold in gently and serve.

A fun and patriotic dessert that will set off fireworks in your mouth!

• 2 pints fresh blueberries
• 2 pints fresh raspberries
• 2 teaspoons agave nectar

Blueberry Syrup

Place 1 pint of blueberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove skins and seeds. Syrup will be a bluish/purple.

Raspberry syrup

Place 1 pint of raspberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red.
For decorating ease, place syrups in squirt bottles.

Coconut sheets

• 1 ½ cups organic fine shredded coconut
• 2 Tablespoons Agave
• 2 Tablespoons Coconut Butter, softened in hot water bath

Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.

Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup.
Makes 3 servings

Prepare in a tart mold for an elegant looking dessert.

Ingredients

• 1 cup fresh cherries, pitted and sliced
• 2 apricots (seeded and thinly sliced)
• 1 /4 teaspoon cinnamon
• 1/2 teaspoon agave

Directions

Toss sliced cherries and apricots, agave and cinnamon together in a bowl and let sit to infuse flavors while preparing the topping.

Crisp Ingredients

• 1/4 cup raw pecans
• 1 Medjool date, pitted and chopped
• 1/8 teaspoon cinnamon
• 1/8 teaspoon vanilla powder
• 1/8 teaspoon sea salt

Directions:

Place all ingredients in a processor fitted with an s-blade. Pulse until pecans and dates are broken down. Place sliced cherries and apricots in serving dish of choice. Crumble pecan-date mixture on top of cherries and apricots, then press lightly to form a crusty top. Enjoy as is or serve with your favorite non-dairy frozen dessert.

Just Beet It — This raw cocktail is super refreshing.

Ingredients

• 1 cup fresh watermelon, cubed
• 1 cup fresh almond milk
• 4 beet green Leaves
• 6 mint leaves
• A few ice cubes

Directions:

Blend on high for 30 -60 seconds.