Disclaimer and Copyright

The responsibility for the consequences of your use of any suggestion or procedure described hereafter lies not with the authors, publisher or distributors of this book. This book is not intended as medical or health advice. We recommend consulting with a licensed health professional before changing your diet. Except for personal use, no part of this publication may be reproduced or distributed, in any form or by any means, electronic, mechanical, photocopying, or otherwise, without prior written permission from the publisher. If you enjoy the information in this program, The Raw Divas would like to encourage you to show your support by sharing your testimonial with us, sharing our website with your friends and family, signing up to our free newsletter, or supporting our continued work by considering our other programs and products. All recipes by Diana Stoevelaar except for The Best Smoothie Evah!, What a Pear Smoothie, Snow Bunny Smoothie, Simple Green Smoothie, Lions Heart Smoothie, Coconut Cream Dream, Sweet and Spicy Collard Wraps, Just Peachy Smoothie, Papayalicious Green Smoothie, Kale Salad, Orchard Smoothie, by Amy De Wolfe, Mastodon Broccoli Salad-FatReduced, by Christian Mastor, Minty Treat Green Smoothie, by Trish Beshay, Egg-Free Egg Salad, by Lorna Heigold

Copyright 2008 by The Raw Divas The Raw Divas Sisterhood is a trademark of The Raw Divas. All rights reserved. Published by:

2710 Thomes Ave., Suite 246 Cheyenne, WY 82001 www.therawdivas.com

March Menu Planner

FoodsinSeasoninMarch(PartialList)
PrimeTime
Artichokes Asparagus Chicory Chives DandelionGreens Grapefruit Greens Horseradish Leeks Lettuce(leafandhead) Oranges Parsnips Peas Rhubarb Shallots

AlsoinSeason
Avocados Bananas Broccoli Cabbage Carrots Cauliflower Celery Garlic Ginger Kiwifruit Lemons Limes Mushrooms Onions Pineapple Potatoes Radishes Scallions SnowPeas Spinach Sprouts

Meal Planners
MarchWeek1
Monday Tuesday
The Best Fruit Smoothie Evah! p. 21 Detox Day!

Wednesday
Green Smoothie or Mono Fruit Meal Glorious Green Soup p. 22 Appetizer of Grapefruit Jicama Noodle Soup p. 27 Think Thin Salad with TomatoGrapefruit Dressing p. 38

Thursday
What a Pear Smoothie p. 21

Friday
Mono meal of Pears

Saturday
Simple Green Smoothie p. 20

Sunday
Blissed Out Smoothie p. 14

Breakfast

Lunch

Green Smoothie Day: Enjoy as many green smoothies as desired during the day.

Green Smoothie or Mono meal

Take It Easy Green Smoothie p. 18

Snow Bunny Smoothie p. 20

The Best Smoothie Fruit Evah! p. 21

Good Friend of Mine Soup p. 25 Seaweed Chowder p. 29 Spinach Salad with OrangeAlmond Dressing p. 36

Appetizer of Pineapple Indecent Gazpacho p. 26 Arugula Salad with Pine NutBasil Dressing p. 31

Appetizer of Apples Blended Salad with Nori p. 23 Nori Rolls p. 45

Dinner

Fruit may also be consumed.

Enjoy fresh fruits of your choice with greens and/or a green smoothie.

New Wine p. 18 Italian Mixed Salad p. 34 Pasta Florentine p. 46

Indicates a recipe where an ingredient must be soaked in advance

Meal Planners
MarchWeek2
Monday Tuesday
Lions Heart Smoothie p. 18

Wednesday
Green Smoothie or Mono Fruit Meal

Thursday
Orange Raspberry Pineapple Green Smoothie p. 19

Friday
Mono Meal of Apples

Saturday
Broccoli Slaw in Romaine Wrap p. 42

Sunday

Breakfast

Detox Day!

Lunch

Green Smoothie Day: Enjoy as many green smoothies as desired during the day.

Green Smoothie or Mono meal

Lees Pinky Green Smoothie p. 17

Green Smoothie or Fruit Meal

A Winning Green Smoothie p. 14

Kale Lover Green Smoothie p. 17 Green Pina Colada p. 16

Mixed Fruit Salad p. 49 Potluck Day! Get creative and submit your recipes in The Sisterhood Forum!

Appetizer of Oranges Popeye Cream Soup p. 28 Veggie Fruit Salad with TomatoAvocado Dressing p. 39

Appetizer of Grapes Orange Pineapple Soup p. 28 Fennel-Cress Salad p. 32

Appetizer of Pears Red Soup p. 28 Mastodon Broccoli SaladFat-Reduced p. 35 Enjoy fresh fruits of your choice with greens and/or a green smoothie.

Salsa Fresca p. 22 Fiesta Salad p. 32 Fiesta Dressing p. 41 Chili p. 44

Dinner

Fruit may also be consumed.

Indicates a recipe where an ingredient must be soaked in advance

Meal Planners
MarchWeek3
Monday Breakfast Tuesday
Minty Treat Green Smoothie p. 18

Wednesday
Green Smoothie or Mono Fruit Meal Cool Banana Smoothie p. 14

Thursday
Groovy Green Smoothie p. 16

Friday
Mono Meal of Pears

Saturday
Indian Sprouted Lentils Salad* p. 43 The Basic Winter Green Smoothie p. 21 Appetizer of Mandarins

Sunday
Pineapple Boat p. 50

Lunch

Detox Day! Green Smoothie Day: Enjoy as many green smoothies as desired during the day.

Green Smoothie or Mono Meal

Coconut Cream Dream p. 14

Green Papaya Pudding p. 49

Herbs Winter Soup p. 26

Appetizer of Grapefruit Tomato-Celery Soup p. 29 Appetizer of Apples Borscht p. 23 Spring Mix Salad With CitrusDulse Dressing p. 37 Appetizer of Grapes Carrot Juice Soup p. 24 Sweet and Spicy Collard Wraps p. 47 Enjoy fresh fruits of your choice with greens and/or a green smoothie.

Sea and Land Vegetable Salad

Instant Spinach Soup p. 27 Fresh Favorite Salad p. 33

Dinner

Fruit may also be consumed.

p. 36 Alexas Mandarin Delight p. 30 Apricot Pudding p. 48

Still the Best Salad p. 37 Best Celery Dressing p. 40

Indicates a recipe where an ingredient must be soaked in advance

Meal Planners
MarchWeek4
Monday Breakfast Lunch
Detox Day! Green Smoothie Day: Enjoy as many green smoothies as desired during the day.

Tuesday
Just Peachy Smoothie p. 17 Green Smoothie or Mono meal

Wednesday
Green Smoothie or Mono Fruit Meal Green Ambush Smoothie p. 15

Thursday
Papayalicious Green Smoothie p. 19

Friday
Mono meal of Pears

Saturday
Stuffed Tomatoes p. 46 Im Green, Im Green p. 16 Seaweed Chowder

Sunday

Green Smoothie or Fruit Meal

Orchard Smoothie p. 19

Banana Carob Bliss Pudding p. 48 Potluck Day! Get creative and submit your recipes in The Sisterhood Forum!

Appetizer of Papaya TomatoCelery Soup p. 29 Fun Salad p. 33

Appetizer of Grapes Orange Pineapple Soup p. 28 Spring Mix Salad with CitrusDulse Dressing p. 37

Appetizer of Apples Garden Soup p. 24 Kale Salad p. 34 Enjoy fresh fruits of your choice with greens and/or a green smoothie

p. 29 Delicious NonFat Salad p. 31 Best Non-Fat Mango Dressing p. 40 Egg-Free Egg Salad p. 45

Dinner

Fruit may also be consumed.

Indicates a recipe where an ingredient must be soaked in advance

Shopping Lists
Week1 Fruits:
Apples Bananas, Fresh and Frozen Blueberries Grapefruit Grapes Lemons Limes Mango, Fresh or Frozen Papaya Pears Pineapple

*NOTE: Look at the Green Smoothie recipes you plan to use for the Green Smoothie meals, so you can plan for whichever types of fruits and greens you need to include in your shopping list. Dont forget extras for Mono-Fruit meals too! If youre a man or you do not want to lose weight, increase the quantities of fruit to purchase by about 20-30%, or go a second time to the store to get extras.

Vegetables:
Alfalfa Sprouts Arugula (Roquette) Avocado Baby Greens Mix Carrots Cauliflower Celery Chard Cherry Tomatoes Cilantro Cucumbers Dandelion Greens Dill Fennel Fresh Basil Fresh Dill or Cilantro Fresh Parsley Garlic Ginger Green Cabbage Green Onions Jicama Kale Lettuce Mung Bean Sprouts Parsley Parsnip Radicchio Red Bell Peppers Red Cabbage Red Onion Roma Tomatoes Romaine Lettuce Scallions Spinach Tomatoes Yellow Squash Zucchini

ExtrasonHand:
Make sure you have these on hand: Black Sesame Seeds (optional) Celery Powder Coconut Meat or Shredded Coconut Dried Tarragon Dried Tomatoes Dulse Flakes Dulse Leaf Flax Seeds Kelp Granuales Kelp Powder Medjool Dates Non-Alcohol Vanilla Extract (Frontiercoop.com) Olive Oil Pine Nuts Pumpkin Seeds Raw Carob Powder (Sunorganicfarms.com) Raw Olives Sunflower Seeds Untoasted Nori Sheets (the black ones) Wakame Or Instant Wakame (Eden or Maine Coast Sea Vegetables brands) Walnuts

Week2 Fruits:
Apples Bananas, fresh and frozen Currants (optional) Frozen Raspberries Grapes Kiwis Lemons Limes Navel Oranges Oranges Papaya Pears Pineapple Strawberries

*NOTE: Look at the Green Smoothie recipes you plan to use for the Green Smoothie meals, so you can plan for whichever types of fruits and greens you need to include in your shopping list. Dont forget extras for Mono-Fruit meals too! If youre a man or you do not want to lose weight, increase the quantities of fruit to purchase by about 20-30%, or go a second time to the store to get extras.

Vegetables:
Alfafa or Clover Sprouts Avocados Beet Bell Pepper Black Olives, Broccoli Carrot Celery Baby Spinach Chayote Squash Cherry Tomatoes Cucumbers Fennel Bulb Fresh Dill Fresh Basil Fresh Cilantro Fresh Corn (optional) Dandelion Greens Garlic Green Onions Jalapeno Pepper Jicama Kale Lettuce Parsley Purple Onion Red Bell Peppers Red Onion Scallions Red or White Onion Romaine Lettuce Scallions Spinach Sprouts (clover, alfalfa, sunflower greens) Sun-Dried Tomatoes Tomatoes Watercress Zucchini

ExtrasonHand:
Make sure you have these on hand: Chili Powder Cumin (optional) Dates Dijon Mustard Flax Oil (or hemp oil or olive oil) Flax Seeds Fresh Ginger Kelp Granules Sea Salt Kelp, Dulse or Celery Powder Mexican Chili Powder Seasoning Olive Oil Powdered Mustard Raw Pumpkin Seeds Spirulina Powder Young Coconut Agave Nectar (optional)

10

Week3 Fruits:
Apples Bananas Barlett Pear Grapefruit Grapes Kiwis Lemons Limes Mandarins Oranges Papaya Pears Pineapple Strawberries

*NOTE: Look at the Green Smoothie recipes you plan to use for the Green Smoothie meals, so you can plan for whichever types of fruits and greens you need to include in your shopping list. Dont forget extras for Mono-Fruit meals too! If youre a man or you do not want to lose weight, increase the quantities of fruit to purchase by about 20-30%, or go a second time to the store to get extras.

Vegetables:
Arugula Avocado Baby Spinach Beets Cabbage Carrots Celery Fresh Cilantro Collard Leaves Cucumbers Fresh Dill Fresh Oregano Fresh Thyme Garlic Green Onion/Scallion Jicama Kale Lentils Lettuce Mint Mung Bean Sprouts Napa Cabbage Onion Orange or Red Bell Pepper Parsley Red Peppers Scallions Shiitake Mushrooms Snow Peas Spinach Spring Mix Sunflower Sprouts Tomatoes Yellow or Orange Tomatoes (If Possible) Zucchini

11

ExtrasonHand:
Make sure you have these on hand: Apple Cider Vinegar, or Lime Juice Arame (or sea vegetables salad mix) Cashews Cayenne Pepper Cinnamon Coconut Flakes Curry Powder Daikon Dates Dry Mustard Dulse Flakes Dulse Leaves Extra Virgin Olive Oil Ginger Hemp Seeds Hijiki Instant Wakame Kelp Granules Light/White Unpasteurized Miso Liquid Stevia Maple Syrup Or Agave Nectar Pumpkin Seeds Raisins Or Currants (optional) Raw (untoasted) Shredded/Dessicated Coconut Sea Salt Sesame Seeds Sunflower Seeds Unsulfured Dried Apricots Vanilla Pod Young Coconut

12

Week4 Fruits:
Apples Bananas (fresh and frozen) Frozen Peach or Mango Grapes Lemons Limes Mangos Oranges Papayas Peaches (fresh or frozen) Pears Pineapple

*NOTE: Look at the Green Smoothie recipes you plan to use for the Green Smoothie meals, so you can plan for whichever types of fruits and greens you need to include in your shopping list. Dont forget extras for Mono-Fruit meals too! If youre a man or you do not want to lose weight, increase the quantities of fruit to purchase by about 20-30%, or go a second time to the store to get extras.

Vegetables:
Arugula (roquette) Avocado Baby Arugula Baby Spinach Beet Carrots Cauliflower Celery Cherry Tomatoes Cucumbers Fresh Dill Garlic Green Onions Jicama Kale Lettuce Mint Mung Bean Sprouts Parsley Red Cabbage Red Onion Red Peppers Romaine Lettuce Scallions Spinach Spring Mix Swiss Chard Tomatoes Yellow Bell Pepper

ExtrasonHand:
Make sure you have these on hand: Balsamic Vinegar Brazil Nuts (or same volume of other nut/seed) Curry Powder Dates Dried Coconut (optional) Dulse Flakes Dulse Leaves Kelp Granules Dulse Flakes Celtic Sea Salt Celery Powder Natural Almonds Non-Alcohol Vanilla (optional) Olive Oil Raisins Raw Carob Powder Sunflower Seeds Sunflower Sprouts Turmeric Wakame or Instant Wakame (Eden or Maine coast sea vegetables brands) Walnuts Pistachios (optional) Whole-Leaf Dulse

13

Recipes Smoothies & Drinks

AWinningGreenSmoothie
Makes 2 servings Ingredients: 2 cups papaya, diced 5-6 medium dates (or 2-3 Medjool dates) 2 frozen bananas 1 handful parsley Water, as needed Directions: Blend all ingredients together. Use a little water if desired or if needed for achieving the desired consistency.

BlissedOutSmoothie
Ingredients: 3 bananas 2 medjool dates 2 Tbsp. raw carob powder (Sunorganicfarms.com) 1/8 tsp. non-alcohol vanilla extract (Frontiercoop.com) cup water 4 ice cubes Directions: Blend all the ingredients together, pour into your favorite glass, get comfy and enjoy this calcium and magnesium rich smoothie. It will sooth your frazzled nerves and youll sleep like a baby.

CanadianTropicsGreenSmoothie
Ingredients: medium papaya, chopped 1 ripe mango, fresh or frozen 5-7 leaves of Romaine Lettuce cup water ice cubes, optional Directions: Blend. Serve in an attractive glass. Garnish with mint leaves. 14

CoconutCreamDream
Ingredients: 1 young coconut (meat & water) 2 fresh bananas 3 stalks celery 1 vanilla pod Water, if needed Directions: Enjoy this decadent smoothie. Try it with ice for a frozen version.

CoolBanana
Ingredients: cup water 4 bananas 1 handful mint sprigs 1 handful lettuce leaves Directions: Blend all the ingredients together until smooth. Simplicity couldnt taste any better than this.

GreenAmbushSmoothie
Ingredients: 1 cup water 2 bananas 1 large pear 2 soft dates, pitted cup frozen peach or mango 1 cups spinach cup Romaine lettuce Directions: Blend all ingredients, in the order listed, until smooth. You can use less water for a more pudding-like consistency.

15

GreenPinaColada
Ingredients: large pineapple or small pineapple, chilled, peeled and coarsely chopped 1 young coconut, chilled, water and flesh 1 handful cilantro 1 large handful spinach ice cubes as desired Directions: Blend all the ingredients together until smooth adding ice cubes to achieve desired consistency. Sweeten if desired.

GroovyGreenSmoothie
Ingredients: 1 banana cut in chunks 1 cup grapes apple, cored and chopped 1 cups fresh spinach leaves Directions: Place the banana, grapes, apple and spinach into a blender. Cover, and blend until smooth. Pour into glasses and serve.

ImGreen,ImGreen
Ingredients: 2 cups papaya, diced 2 bananas 1 or 2 cups kale Directions: Blend the papaya first, and then add bananas and kale progressively. Use more or less kale to taste. Add water for blending, if necessary.

16

JustPeachySmoothie
Ingredients: 1 cups water 3 bananas 1 cup diced peaches (fresh or frozen) 3-4 large stalks of celery 1 handful parsley 1 handful mint Directions: Blend water with bananas and peaches. Add in the celery stalks, and blend until smooth.

KaleLoverGreenSmoothie
Makes 2 servings Ingredients: 3 bananas 2 apples (golden or other sweet variety) 1 cup water 2 - 3 cups kale, any kind, stems removed Directions: Blend in the bananas, apples and water. Add in the kale or mixed baby greens and continue blending until smooth.

LeesPinkyGreenSmoothie
Total Calories: 420 Ingredients: Water (as necessary) 1 pint strawberries 3 medium bananas 2 handfuls spinach Directions: Blend, admire, eat...

17

LionsHeartSmoothie
Ingredients: 2 ripe bananas large handful dandelion greens 2 apples, chopped (of your favorite variety) 1 cup water 2 leaves of Kale, stems removed Directions: Place water and fruits in blender. Add greens and blend until smooth.

MintyTreatGreenSmoothie
Ingredients: 2 bananas 1 barlet pear 1 cup kale 1 handful mint Directions: Blend and enjoy this delicious green smoothie as well as fresh breath!

NewWine
Ingredients: 2 cups of grapes, chilled ice cubes, optional Directions: Blend and serve. If you find it too sweet, you may dilute it with some water or blend in a rib of celery. For best digestion, drink this 20 minutes before the meal if it is a vegetable meal, or with the meal if it is a fruit meal.

18

OrangeRaspberryPineappleGreenSmoothie
Ingredients: 1 cup fresh squeezed orange juice with pulp 1 cup frozen raspberries 1 cup chopped pineapple 2 ribs celery 2 cups baby spinach leaves Directions: Blend all ingredients until smooth and serve.

OrchardSmoothie
Ingredients: 1 cup water 3 bananas 1 ripe pears 3 cups Swiss chard 1 cup arugula Directions: Blend all ingredients in blender until smooth.

PapayaliciousGreenSmoothie
Ingredients: of a medium papaya, chopped 2 ripe bananas (fresh or frozen) 5-7 leaves of Romaine Lettuce cup water Directions: Blend. Serve in an attractive glass. Garnish with mint leaves.

19

SimpleGreenSmoothie
Ingredients: 4 ripe bananas 4 (or more) large handfuls romaine or other lettuce or greens 1 cup water Directions: Place all ingredients in blender and blend until smooth.

SnowBunnySmoothie
Ingredients: 2 carrots 1 cup carrot greens (or increase romaine to head) 2 ripe bananas inch ginger (to taste) 1 cup coconut water large handful romaine lettuce Directions: Chop carrots into pieces. Blend chopped carrots and coconut water until carrots are well processed. Add bananas and ginger to mixture in blender and blend until smooth. If you do not have a high-powered blender, like a vitamix, you may wish run the carrots through a food processor first, but dont worry too much. You may have to chew your smoothie if it is a little chunky, but thats better for your digestion anyway!

TakeItEasyGreenSmoothie
Ingredients: 2 bananas 1 cup blueberries 1 papaya 5 leaves chard Directions: Blend all ingredients together, using water as necessary. Enjoy! 20

TheBasicWinterGreenSmoothie
Makes 2 servings Ingredients: 1 apple 1 pear 2 bananas 1 cups kale 1 stalk celery water Directions: Dice the fruit or cut in big chunks. Blend all ingredients together with about half a cup up to one full cup of water. *Note: You can vary the greens that you use for this recipe. Other good greens to use are spinach and lettuce.

TheBestFruitSmoothieEvah!
Ingredients: 2 bananas (frozen are best) 1 mango, peel and pitted or 1 cup frozen mango cubes 1 cup coconut water 3 Tbsp. coconut meat or shredded coconut head Romaine lettuce Directions: Place all ingredients in a blender and blend until smooth.

WhataPearSmoothie
Ingredients: 2 ripe pears of our favorite variety 2 ripe bananas 3 leaves kale, stems removed 3 stalks celery 1 cup of water (to taste) Directions: Place pears, bananas and water in blender. As blending, remove blender lid and add celery. Enjoy this refreshing, cleansing drink! If youd like an extra-green, cleansing drink, as 1-2 handfuls of parsley. 21

Recipes Appetizers & Sides

SalsaFresca
Ingredients: 2 large tomatoes, diced into cubes cup finely chopped red or white onion, rinsed 2 cloves garlic, minced jalapeno pepper (seeds removed), minced 1 Tbsp. lime or lemon juice cup fresh cilantro leaves, chopped kelp, dulse or celery powder to taste Directions: Mix all the ingredients in a bowl. For best flavor allow the salsa sit for one hour at room temperature before serving. Alternatively, pulse chop all the ingredients in a food processor. For best flavor allow the salsa sit for one hour at room temperature before serving. Serve with waffle sliced zucchini chips.

22

Recipes Soups
BlendedSaladwithNori
Total calories: 350-400 Ingredients: 1 tomato 1 cup peeled cucumber 1 red bell pepper 3-4 cups baby greens mix lemon, juice of red bell pepper 2 sheets of nori avocado 2-3 stalks celery 2 Tbsp. minced red onion Directions: Blend the tomato, cucumber and lemon juice first, until the mixture is liquid. Add in red bell pepper, baby greens, nori and avocado progressively, pushing with the celery stalks until the entire mixture is blended.

Borscht
Ingredients: Chop moderately fine: 3 cups cabbage 1 beet 1 small onion Broth: 3 beets ginger, to taste 2 carrots 2 celery stalks juice of 1 lemon 2 oranges cabbage 1 handful of parsley 2 cups water 1 clove garlic, to taste 1 Tbsp. olive oil water to taste 23

Directions: Blend broth ingredients in high-speed blender. Add chopped veggies and stir.

CarrotJuiceSoup
Ingredients: 1 cup celery juice 2 cups carrot juice 1 cup carrot pulp avocado Small handful dill or cilantro 2 medium tomatoes, chopped 1 cup diced vegetables of your choice (cucumbers, peppers, etc.) avocado, pieces (optional) Directions: Juice carrots to obtain juice, but save 1 cup of carrot pulp. Blend carrot juice and celery juice with carrot pulp, avocados, and herb (dill or cilantro). Add, without blending, the remaining ingredients.

GardenSoup*
Ingredients: 1 green onion 1 red pepper 1 cucumber 4 tomatoes 1 cup baby arugula 4 large brazil nuts (or same volume of other nut/seed)* 1 tsp. kelp granuals garlic, to taste juice of 1 lemon dill, to taste Directions: Blend together ONLY half of all ingredients in high-speed blender. Chop or slice the other half, and stir all together with broth. * Indicates a recipe where an ingredient must be
soaked in advance

24

GloriousGreenSoup*
Ingredients: 2 red bell peppers 1-2 stalks celery bunch cilantro bunch spinach 3 spinach leaves, chopped finely 2 Tbsp. lemon juice (to taste) 2 cups pure water (to desired consistency) 1 tsp. dulse flakes 2 Tbsp. pumpkin seeds* Tbsp. ground flax Directions: Put all ingredients, except chopped spinach and ground flax, in blender and blend well. For a saltier soup, add more celery. We recommend adding ingredients one at a time, tasting as you go to see what you like best. Once the ingredients are well blended, pour the soup into a large bowl. Add chopped spinach and flax to top and stir in as you eat. * Indicates a recipe where an ingredient must be soaked in advance

GoodFriendofMineSoup
Ingredients: 2 cups carrot juice 1 handful dandelion greens ginger, to taste 1 avocado 1 handful of cilantro 2 green onions Directions: Blend together in high-speed blender. 25

HerbsWinterSoup
Ingredients: 2 cups cucumber, peeled and chopped 1 cup zucchini, chopped 2-3 celery stalks cup fresh dill cup parsley 1 tsp. fresh thyme 1 tsp. fresh oregano avocado 2 Tbsp. Onion, minced 1 small clove garlic 1 Tbsp. lemon juice 1 Tbsp. light/white unpasteurized miso or (kelp granules, celtic sea salt, dulse can be substituted, lower the amount) cayenne pepper to taste 2 cups water (or to taste) Directions: Blend until smooth.

IndecentGazpacho
A gazpacho so good youll want to put your head in it and then rub it on your neck and chest! Makes 1-2 servings Ingredients: 2 cups tomatoes cup pineapple 1 cup cucumbers 2 Tbsp. lime juice 1/3 cup fresh dill or cilantro 1/3 cup fresh parsley Directions: Blend all of the ingredients together. I personally use no salt and garlic, but if you enjoy that, you can add it in. Add to the mixture before serving: 1 cups tomatoes, diced finely 1 cup cucumber, diced finely Note: You can let this gazpacho sit for sometime in the fridge, to let the flavors mix. 26

InstantSpinachSoup
Makes 1-2 servings Ingredients: 1 tomato 1 tsp. apple cider vinegar, or lime juice 4 stalks celery 1 cups baby spinach 1 handful rinsed dulse Directions: Blend tomato and cider vinegar (or lime juice) first. Then add in the celery progressively and then baby spinach. Pulse dulse in at the end. Variation: Blend in an avocado, and add one chopped tomato or cucumber to the soup before serving. Note: This is an example at how simple and tasty raw foods can be!

JicamaNoodleSoup
Ingredients: 6 Roma tomatoes cup dried tomatoes 1 cup grated jicama stalk celery 1 small carrot 2 Tbsp. sliced garlic 1 Tbsp. olive oil tsp. kelp granuales tsp. dulse flakes Directions: Blend the fresh and dried tomatoes, olive oil, dulse and kelp until creamy. Cube the celery and carrot into cubes. Combine ingredients in bowl.

27

OrangePineappleSoup
Ingredients: 2 oranges, peeled and chopped cup pineapple, chopped cup pineapple, chopped, reserved Directions: Blend the oranges and cup of pineapple. Add the remaining pineapple and pulse until small chunks remain to give the soup texture. Serve.

PopeyeCreamSoup
Ingredients: 1 large tomato, diced large peeled cucumber 4 cups of spinach inch fresh ginger 2 green onions 1 avocados kelp granuales to taste 1 tsp. spirulina powder squeeze lemon juice, optional Directions: Blend the tomato and orange juice, and then add the spinach progressively. Blend with the other ingredients. Add water only if necessary. This is a nice green soup!

RedSoup
Total Calories: 100 Ingredients: 2 medium-sized tomatoes 1 red bell pepper 2 celery stalks 4 black olives, chopped 1 Tbsp. scallions, chopped Directions: Blend in tomatoes with red bell pepper, and gradually add celery stalks. Sprinkle black olives and scallions on top. Leave this soup slightly chunky. (In this recipe, the ratio is 2 celery stalks for every tomato). 28

SeaweedChowder*
Ingredients: 1 cups water cup walnuts, soaked* cup sunflower seeds, soaked* 2 stalks celery wakame, cut into tiny pieces or instant wakame (Eden or Maine coast sea vegetables brands) 1/8 cup dulse leaf, rinsed and ripped in pieces 1 carrot, finely julienned or grated 1-2 scallions, finely chopped 1 Tbsp. minced dill Squeeze lemon juice tsp. lemon zest, finely grated (optional) Directions: Blend all ingredients. Adjust seasonings to taste and serve. * Indicates a recipe where an ingredient must be soaked in advance

TomatoCelerySoup*
Total Calories: 115 Ingredients: 3 medium-sized tomatoes 6 celery stalks 1 handful parsley 1 Tbsp. sunflower seeds, soaked* lime juice to taste (optional) Directions: Blend in tomatoes and add celery stalks and parsley progressively. Pulse sunflower seeds in at the end. Leave this soup slightly chunky. For your information, the ratio is 2 celery stalks for every tomato. This soup is really simple to make and quite surprising!

29

Recipes Salads
AlexasMandarinDelight*
Serves 2 Calories Per Serving: 425, Calories from fat: 200 Salad Ingredients: 1 medium Napa cabbage, sliced thin 2 red peppers, sliced thin 1 cups snow peas, sliced in pieces 2 cups mung bean sprouts cup arame, soaked for about 20mn and well-drained* 3 scallions, thinly sliced Directions: A mandolin slicer works well for this salad. A thin slicing attachment in a food processor works especially well for the cabbage (its a lot of slicing). Toss all above ingredients in a large bowl. Add dressing and mix well. Dressing Ingredients: cup sesame seeds (soaking for 4-6 hours makes blending easier) 10 unsulfured dried apricots, cut into small chunks Water, as needed Directions: Blend seeds, apricots and water as needed in blender. Can be a little thick. Note: This is an excellent recipe from Alexa, whos a teenage raw-foodist and daughter of Kathy Raine, our smiling customer support team member. Ive raved about this recipe so we decided to include it in the menu planner! * Indicates a recipe where an ingredient must be soaked in advance

30

ArugulaSaladwithPineNutBasilDressing
Ingredients: cup pine nuts, soaked 1-2 stalks celery 1 Tbsp. finely chopped red onion garlic clove tsp. kelp granules cup water 2 tsp. lemon juice (or more to taste) handful of fresh basil Directions: Blend all ingredients except basil until creamy. Add basil and blend for just a few seconds. Arugula Salad Total Calories: 75 Ingredients: 2 cups lettuce, shredded 1 cup arugula (roquette) 1 cup mung sprouts* 1 cup cherry tomatoes *Those are the sprouts used to make chop suey, available in most supermarkets. Directions: Mix lettuce and arugula together. Add mung sprouts on top and decorate with cherry tomatoes. Serve with dressing to taste.

DeliciousNonFatSalad
Serves 2-3 Ingredients: 2-3 cups lettuce, shredded 2 cups arugula (roquette) 2 cups mung sprouts* 2 cups cherry tomatoes Non-Fat Mango Dressing Directions: Mix lettuce and arugula together. Add in mung sprouts on top, and decorate with cherry tomatoes. Serve with Non-Fat Mango Dressing to taste. * Those are the sprouts used to make chop suey, available in most supermarkets. 31

FennelCressSaladwithDijonDressing
Salad Ingredients: Lettuce, torn up for salad 1 fennel bulb (finely cut) 1 small red onion, sliced 1 red pepper, sliced 5 tomatoes, sliced 2 stalks of celery (finely cut) 1 cup watercress Dressing Ingredients: 2 Tbsp. lemon juice tsp. powdered mustard 2 Tbsp. olive oil 2 Tbsp. flax oil (or hemp oil or olive oil) 1 Tbsp. minced red onion Tbsp. Dijon mustard 1 soaked date 1 celery stalk tsp. crushed garlic Kelp granules, dulse flakes, sea salt to taste Directions: Toss salad ingredients in bowl. Blend dressing ingredients until creamy and pour onto salad.

FiestaSalad
Ingredients: 8 cups Romaine lettuce, cut into bite size 1 red bell pepper, washed, seeded and chopped 1 tomato, cut into eighths 1 cup of fresh corn. optional 1 cup cucumber, sliced and cut into quarter pieces 1 large handful sprouts (clover, alfalfa, sunflower greens) 2 radishes, sliced and cut in quarter pieces cup jicama, julienne cut cup chayote squash, julienne cut cup fresh cilantro leaves, stemmed 2 Tbsp. red onion, minced or scallions, chopped Directions: Mix the ingredients in a salad bowl, garnish with cilantro. Serve with Fiesta dressing. 32

FunSalad
Ingredients: head of lettuce, or mixed greens, chopped 1 yellow bell pepper, diced 2 ribs of celery, chopped avocado, diced or mashed 1 cup red cabbage 1 cup cauliflower, pulsed in the food processor until you get rice-like pieces 2 Tbsp. fresh orange juice 2 Tbsp. fresh dill 1 Tbsp. of olive oil 1 handful rinsed whole-leaf dulse, chopped lemon, juice of Directions: This is another favorite. Simply mix all of the ingredients together. Dulse should be briefly rinsed, to remove some of its saltiness but not all of it.

FreshFavoriteSalad*
Ingredients: head of lettuce 1 handful of arugula, chopped 2-3 small tomatoes, diced 1-2 Tbsp. lemon juice small avocado, diced 2 green onions, chopped dulse flakes, or whole dulse, rinsed and chopped (to taste) 1 handful of cilantro, chopped 1 handful of parsley, chopped 1 zucchini, coarsely grated 2 Tbsp. pumpkin seeds, soaked for 4-8 hrs Directions: This is my favorite salad for when I feel like something filling and savory. Use dulse flakes to taste. I prefer to rinse a good handful of whole dulse, chop it, and add it to the salad. * Indicates a recipe where an ingredient
must be soaked in advance

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ItalianMixedSalad
Salad Ingredients: 4 cups chopped Romaine lettuce 1 large tomato, cut into wedges 1 cup cucumber, sliced inch of red onion, sliced into rings, optional 5 raw olives 1 cup shredded radicchio yellow squash, finely sliced cup finely sliced fennel Dressing Ingredients: 1 small lemon, juiced 2 tsp. chopped fresh basil 2 tsp. chopped fresh parsley clove garlic, minced 1-2 Tbsp. olive oil kelp, dulse or celery powder to taste Directions: Arrange the Romaine lettuce in a salad bowl. Distribute tomato and cucumber, onion rings and olives over the lettuce. Combine the dressing ingredients and drizzle over the salad.

KaleSalad
Ingredients: 4-5 kale leaves, stems removed 1 avocado 1 large or 2 smaller tomatoes tsp. minced garlic 1 handful of dulse leaves, rinsed and chopped 3 Tbsp. fresh herb of choice (cilantro, dill, parsley or a combination) 3 handfuls sunflower sprouts to 1 lime, juiced pinch of sea salt Directions: Cut 1 avocado in half. Scoop out pit and remove skin. Chop kale leaves into bite-sized pieces and place in a good sized bowl. Add peeled avocado to bowl and massage fruit into the kale leaves to soften them. Chop up the tomatoes and remaining avocado and add to massaged kale along with the sunflower sprouts. Mix and serve.

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MastodonBroccoliSaladFatReduced
Makes 2-3 servings Ingredients: 1-2 heads of broccoli with stems. . . (that's the best part!) 1-2 large handfuls of fresh basil, chopped coarsely 1 red bell pepper, chopped 1 avocado 1 cups cherry tomatoes, halved 1/3 cup raw pumpkin seeds (soaked in water 10 minutes or not)* 1-2 Tbsp. diced red onion 1 lemon, juice of * Don't be shy with the amount; I put it in like salad greens! Directions: Cut the broccoli heads off the stems, leaving some stem on each flower. Coarsely julienne the stems, then cut in half (bite size pieces), but at an angle. If the skin is too tough, peel it off. Cut the flowers into bite sized pieces lengthwise to maintain the flower/stem. I prefer to leave all the broccoli pieces fairly robust and crunchy. Throw everything into a salad bowl except the tomatoes and half of the avocado. Toss until the avocado breaks down just enough to coat everything. Add more lemon juice as needed. Add the tomatoes and the remaining half of avocado at the end so they're not smashed. Serve and enjoy!

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SeaandLandVegetableSalad*
Ingredients: large cucumber finely sliced cup grated carrots cup grated daikon cup fresh shiitake mushrooms, sliced (optional) 2 Tbsp. hijiki, soaked for 20mn and drained 2 Tbsp. instant wakame, soaked for 20mn and drained cup arame, soaked for 20minutes and drained (OR use - 1 cup sea vegetables salad mix, soaked for 20 minutes and drained)* 2 scallions, finely sliced 1 Tbsp. hemp seeds 1 tsp. kelp granules tsp. dulse flakes Gingery Dressing Ingredients: 2 Tbsp. extra virgin olive oil (or use raw sesame oil or hemp/flax oil) 2 tsp. lemon juice 2-3 tsp. ginger juice (grate a 1-inch piece of fresh ginger and squeeze out the juice with your hands) 1 tsp. agave or raw honey or drops of liquid stevia dash of cayenne Directions: Whisk ingredients together. Toss well and allow the salad to marinate for at least 10 minutes

SpinachSaladwithOrangeAlmondDressing*
Ingredients: 4 cups of spinach 1-2 cups finely sliced baby bok choy 4 red radishes, sliced 1 yellow or red bell pepper 1 handful of green sprout of choice (clover, broccoli, alfafa, sunflower greens) cup of orange juice, for dressing 17 soaked almonds, for dressing* 7 soaked almonds for garnish* Directions: Place the spinach and cucumber in a bowl. Blend the orange juice and 17 almonds together for a dressing. Add the dressing to the bowl and toss. Garnish the salad with the grape tomatoes and the 7 soaked almonds. Serve immediately. * Indicates a recipe where an ingredient must be soaked in advance 36

SpringMixSaladwithCitrusDulseDressing
Salad Ingredients: 4 cups of spring mix cup cucumber slices 1 green onion, finely chopped 1 cup coarsely grated beet 1 cup coarsely grated jicama 2 more green onions cup parsley, chopped Dressing Ingredients: 2 Tbsp. olive oil 1 Tbsp. lime juice 1 Tbsp. orange juice tsp. dulse flakes Directions: Place the ingredients, starting with the spring mix, attractively on a plate. Pour CitrusDulse Dressing over top and serve immediately.

StilltheBestSalad
Makes 2-3 servings Ingredients: 2 cups spinach 2 cups arugula 3-4 tomatoes (yellow or orange, if possible) 2 cups lettuce 2 handful dulse, rinsed (optional)* * Dulse is a seaweed that can be found in health food stores or ordered through the mail (www.seaveg.com). Directions: Mix all vegetable ingredients. As a dressing, use the Celery-Avocado Dressing. If you want to use dulse, rinse it under water to get excess salt off, and then squeeze water out.

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ThinkThinSaladwithTomatoGrapefruitDressing
Salad Ingredients: 4 large leaves of Romaine lettuce 1 cup shredded green cabbage 1 cup shredded red cabbage 1 small zucchini, coarsely grated 2 celery ribs, finely chopped 2 tomatoes, chopped cup alfalfa sprouts, for garnish Directions: Line a plate with the uncut Romaine lettuce leaves. Place the remaining ingredients except the sprouts, in a bowl and toss with dressing. Serve the salad using the alfalfa sprouts as a garnish. Dressing Ingredients: 1 tomato grapefruit Directions: Juice the grapefruit using a citrus press. Pour the grapefruit juice and the pulp into a blender, add the tomato and blend until smooth. Use on vegetable salads.

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VeggieFruitSaladwithTomatoAvocadoDressing
Salad Ingredients: 2 cups of spring mix or other salad greens cucumber, quartered and sliced yellow pepper, chopped orange pepper, chopped red pepper, chopped 1 large tomato, chopped into eighths 1 spring onion, finely chopped 2 cups watercress or baby arugula 5 raw olives, pitted and chopped 1 tsp. capers, rinsed and chopped 1 Tbsp. fresh oregano, chopped Dressing Ingredients: 1 tomato 1 small stalk of celery, chopped 1 small or large avocado Celery powder, kelp or dulse to taste Directions: Blend dressing ingredients until smooth. You may need to add a little water or lemon juice to achieve desired consistency. For salad, place all the ingredients, except the tomato and spring onion in a salad bowl. Pour salad dressing artistically over top and garnish with the tomato and spring onion. Serve immediately.

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Recipes Salad Dressings & Sauces

BestCeleryDressing
Makes 2 servings Ingredients: 1-2 cups of celery juice to 1 avocado Directions: Blend celery juice with avocado. Use more or less avocado to taste. If you use more itll turn it into a mayonnaise, which is also great! Serve with any salad. Note: Okay, you need a juicer for that one. But maybe your juice bar can sell you some celery juice. In any case, its worth to try it!

BestNonFatMangoDressing
3-5 servings Ingredients: 1 cup tomato 1 cup mango 2-3 Tbsp. balsamic vinegar* cup water *Can also be replaced by lime or lemon juice, but it would then be a totally different dressing! Directions: Blend all ingredients together and serve on any mixed salad.

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FiestaDressing
Ingredients: 1 large avocado cup fresh lemon or lime juice or a combination tsp. Mexican chili powder seasoning kelp, dulse, or celery powder to taste water to desired consistency cup cilantro leaves Directions: Blend all the ingredients except cilantro in a blender until smooth and creamy, then add cilantro and pulse chop for a few seconds.

RedPepperTahiniDressing
Ingredients: red bell pepper, chopped cup tahini 2 Tbsp. water 2 Tbsp. orange juice 1 Tbsp. lemon juice small garlic clove, chopped (optional) 1 tsp. italian seasoning Kelp granules, celtic salt or himalayan salt to taste Directions: Blend and pour over your favorite salad.

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Recipes Entrees
BroccoliSlawinRomaineWrap
Ingredients: 4 large romaine lettuce leaves 1 medium head broccoli 1 carrot 1 beet 2 Tbsp. chopped dill 1 Tbsp. currants (optional) 1 cup alfafa or clover sprouts Directions : Grate the vegetables in your food processor (use grating blade or S blade, you want to obtain a fine consistency), add dill and set aside. Citrus-Tahini Dressing 2 Tbsp. raw tahini 1 Tbsp. lime juice 1 Tbsp. orange juice tsp. orange zest dash of coriander powder dash of turmeric dash of cayenne (optional) Celtic sea salt or Himalayan salt to taste Directions : Combine dressing ingredients until smooth, pour over the grated vegetables and adjust seasoning to taste. In each lettuce leaf place broccoli slaw, top with sprouts, roll and enjoy !

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IndianSproutedLentilsSalad*
TO SPROUT LENTILS: Measure about 3 to 4 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for 2 days, rinsing them twice a day and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. When you'll notice each lentil has sprouted a little tail they will now be ready to enjoy. Ingredients: cup sprouted lentils cup seeded and chopped cucumber cup diced seeded tomato 1/3 cup thinly sliced green onion/scallion 2 Tbsp. chopped cilantro 1 Tbsp. extra virgin olive oil 1 Tbsp. lemon juice 1 Tbsp. orange juice tsp. minced garlic 1 tsp. curry powder tsp. dry mustard 3 Tbsp. raw (untoasted) shredded/dessicated coconut 1 Tbsp. raisins or currants (optional) Sea salt to taste Directions: Carefully rinse the sprouted lentils in a colander. Add the chopped vegetables and coconut to the bowl and lightly toss them with the sprouted lentils. In a small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again. Allow the flavors to blend for at least 20 to 30 minutes before serving *indicateds and ingredient that needs to be soaked in advance.

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Chili*
This is a low fat, healthful alternative to traditional chili. Serves four when combined with a simple salad. Ingredients: 3 cups tomatoes, diced small 2 cups red bell peppers, diced small cup zucchini, chopped cup sun-dried tomatoes (dry, not packed in oil), soaked for 1+ hours tsp. cumin, optional cup diced purple onion, optional 1 celery stalk tsp. chili powder (optional) 1 tsp. kelp granules Squeeze of lime juice cup chopped cilantro (add to blended mixture and chopped vegetables) 1 Tbsp. ground flax seeds (sprinkle on bowl before serving) Directions: Combine 2 cups of tomatoes and 1 cup of bell peppers with sun-dried tomatoes and zucchini in the blender. Blend well. Place remaining diced tomatoes and bell peppers into four serving bowls, then pour blended mixture on top. Serve immediately. Optional: For a more authentic chili taste (though not recommended to optimal health), you may add teaspoon cumin and cup diced onion. Do yourself a favor and try the above recipe firstit just might surprise you! * Indicates a recipe where an ingredient must be soaked in advance

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EggFreeEggSalad
Ingredients: cup raw almonds, soaked for 8-12 hours cup purified water cup lemon juice 1 tsp. turmeric 1 clove garlic, optional kelp, dulse or celery powder to taste cup chopped green onions cup chopped celery cup chopped red pepper Directions: In a high-speed blender, combine the almonds, water, lemon juice, turmeric, garlic and seasonings and blend until smooth. Add the remaining ingredients and blend on low speed until the vegetables are copped very fine but not fully blended. Serve on slices of cucumber, zucchini, carrots, turnips, or kohlrabi, in a celery stick or create a veggie wrap by spreading it on a large leaf such as cabbage, collard, kale, chard or Romaine. Add your favorite fillings such as chopped, grated cabbage, carrots, beets, chopped tomatoes, peppers, celery, cucumber or sprouts. Roll up the leaf and eat.

NoriRolls
Wrap Ingredients: Untoasted Nori sheets (the black ones. The green ones are toasted) Rice Ingredients: 1 cup finely processed cauliflower 1 cup finely processed parsnip or jicama avocado, mashed (or 3 Tbsp. macadamia or pine nuts (pulse with the veggies once they are almost completely processed) 1 lemon, juiced celery powder, kelp and/or dulse Fillings: carrot strips zucchini strips red pepper strips cucumber strips alfalfa Sprouts mung bean sprouts, chopped grated ginger, optional water black sesame seeds, optional for garnish dulse flakes, optional for garnish 45

Directions: Mix the avocado, lemon juice, seasonings and processed cauliflower to make sticky rice. Place the sticky rice on the nori sheet thinly covering about two thirds of the nori starting at the edge closest to you, leaving 2 inches empty at the top edge. In the centre of the rice, place a strip of vegetables, sprouts and a small amount of ginger. Begin to roll the nori tightly, wetting the remaining edge with a little water or lemon juice to help it seal. Cut the nori roll into 8 slices with a serrated knife. Place on a serving platter and dust lightly with black sesame seeds or dulse flakes. Alternatively, eat it burrito style.

PastaFlorentine
Ingredients: 1 zucchini, spiralized into noodles 2 Tbsp. grated pine nuts 1 Tbsp. lemon juice 2 cups chopped spinach tsp. dried tarragon 2 Tbsp. lemon juice kelp, dulse or celery powder to taste 3 olives 1 sprig of parsley for garnish Directions: Toss the noodles with the lemon juice and grated pine nuts. Set aside to marinate. Place the spinach in a pasta bowl with the tarragon, lemon juice and seasonings and mix thoroughly. Allow to marinate for a few minutes. Serve topped with the marinated noodles and garnish with the olives and a sprig of parsley.

StuffedTomatoes
Ingredients: 2 firm, ripe tomatoes (or 1 large red bell pepper) 1 Tbsp. olive oil 1 Tbsp. lemon juice 2 Tbsp. diced red onion cup shredded carrot 2 tsp. curry powder 2 cups baby arugula (or baby spinach or combo of both) 1 Tbsp. raisins 1 Tbsp. chopped walnuts or pistachios kelp granules, dulse flakes or celtic sea salt lettuce leaves for garnish Directions: Combine all above ingredients except tomatoes. Mix well. Cut tomatoes in half crosswise and scoop out insides, which you can save and add to your soup or salad. Fill each half with combined ingredients. Serve on lettuce leaves. 46

SweetandSpicyCollardWraps*
Spread Ingredients: 3-4 carrots cup soaked cashews, drained and rinsed 3 Tbsp. lemon juice 1 Tbsp. maple syrup or agave nectar Tbsp. finely chopped ginger Spread Directions: Run carrots through a food processor until well processed. Alternatively you could grate and then finely chop them. Add all ingredients into food processor or blender, adding a little water if your blender cant get through it. Blend or process until fairly smooth. Wrap Ingredients: 4 collard leaves 1 orange or red bell pepper 2 large handfuls sunflower sprouts avocado 2 handfuls mung sprouts cup dulse leaves, rinsed and chopped Wrap Directions: Cut collard leaves lengthwise along the stem, making each leaf into 2 long green strips. Cut mango and avocado flesh into long strips. Take 1 collard strip and spread it in front of you from left to right. Place a couple of tablespoons of carrot pate of the way towards the right end, spreading it in a strip from top to bottom. Now spread 1 half handful of mung sprouts and a half handful of sunflower sprouts along each pate strip. Add about 2-3 mango and 1 avocado strips on top of your sprouts. Now tuck the short side of the collard over your wrap ingredients and then gently but firmly roll up the rest of the wrap. Stick a toothpick through it to keep it rolled while you construct your other wraps. This is a good basic recipe that can be recreated with any fruits or vegetables in your favorite combinations.
Indicates a recipe where an ingredient must be soaked in advance

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Recipes Desserts
ApricotPudding
2 servings Ingredients: 1 cup of unsulfured dried apricots 1 cup of orange juice a pinch on cinnamon 2 sprigs of mint orange zest from an organic orange Directions: Soak the apricots in the orange juice for 4 hours. In a blender or food processor, blend the rehydrated apricots, orange juice and cinnamon and blend until smooth. Pour into dessert dishes and let set until firm approximately 1 hour. Decorate with a sprig of mint and some orange zest. Enjoy this sinless dessert.

BananaCarobBlissPudding
Ingredients: 2 ripe bananas 1/3 cup raw carob powder 1/8 tsp. non-alcohol vanilla, optional dried coconut for garnish, optional Directions: Blend all the ingredients together until very smooth. Enjoy eating immediately and entering a state of bliss soon after!

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GreenPapayaPudding
Ingredients: 2 cups papaya 2 oranges 3 dates 2-3 cups spinach, or other greens of your choice Variation: For those not wanting so much sweetness for dessert 3 cups papaya avocado 2-3 cups spinach Squeeze of lime Few drops of liquid stevia (optional) Directions: Blend in papaya and oranges together until the mixture is liquid. Add in the other ingredients and blend until thick!

MixedFruitSalad
Salad Ingredients: 2 navel oranges, diced 2 cups ripe pineapple, diced 2 kiwis, peeled and sliced 1 cup of another fruit of your choice (good choices include ripe mangos, papayas, or pears) Sauce Ingredients: 1 orange 5 medium or small dates (or 2 big medjool dates) inch fresh ginger Instructions: Mix all ingredients in a bowl. Then prepare the sauce by blending the orange with the dates and ginger in a blender. Pour sauce over fruit salad, and enjoy!

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PineappleBoat
Ingredients: 1 pineapple 1 cup sliced strawberries 2 kiwis, peeled and sliced 1 orange, reserving juice juice of 1 lime coconut flakes fresh mint leaves Directions: Cut pineapple in lengthwise. Dice pineapple and discard hard core that runs through the center of pineapple. Combine pineapple, strawberries, kiwis and oranges together in a large bowl. To make dressing combine juice drained from oranges, and lime juice together, shake well. Pour over fruit and toss. Place in pineapple shells and sprinkle with coconut flakes and garnish with mint leaves.

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