Sunday Juice

I made this juice on this beautiful Sunday afternoon when I was feeling a bit sluggish- it perked me right up.

7 Carrots
2 Gala Apples
2 Oranges
small handful parsley
1 inch ginger

Put all ingredients through juicer and enjoy! Makes about 25 ounces.

Lemonade Dressing

This is my husbands favorite dressing- he says it taste like lemonade, hence, the name. It's my favorite to make because it's a cinch. 

Equal parts raw honey, lemon juice, extra virgin olive oil. Mix. 

I just pout it all in a mason jar because you can shake to mix and then it's already in a storage container. Viola! 

Broccoli Salad

Broccoli has grown on me over the last few months... figuratively of course. Maybe my body is craving it, or my taste buds are changing, but I seem to want it quite often which is a new development. Here is my latest broccoli creation. So easy, and so yummy.

1 large head of broccoli
2 T. Lemon Juice
2-3 T. Olive Oil
2 tsp Braggs liquid aminos
1/4 cup raw sunflower seeds (not roasted or salted)
Dried Cranberries to taste (I used one sweetened with apple juice- careful not to get once loaded with extra junk)

Chop Broccoli into small florets and put in large bowl. Add Lemon, Olive oil and aminos. Massage liquids into broccoli until it becomes tender. Mix in remaining ingredients and set aside for 10-20 minutes to marinate. Enjoy!

*you'll notice this is a relatively small recipe- you can easily double it. 

Raw Cheese Cake

This is one of my favorite desserts! Before I became high raw, my mom would make my brother and I a cheese cake for every birthday. I didn't have to let go of the tradition of birthday cheesecake! This is a crowd pleaser and has proven the test of my non raw friends taste buds. It's a little pricey to make but worth it especially for special occasions. 


CRUST:
3/4 C. walnuts
3/4 C. macadamia Nuts
1/2 C. dates
1/4 C. dried unsweetened coconut flakes
1 pinch sea sale

Process nuts and dates and salt well. Sprinkle coconut on bottom of pan (I use a square pirex or a circle cheesecake pan 8x8 is perfect) this helps keep cheesecake from sticking. Press crust mixture into pan.

FILLING:
2 C. cashews
1/2 C. lemon juice
1/2 C. coconut oil
1/2 C. agave or honey
1 T. vanilla extract
up to 3 T. water to thin if necessary

Blend all ingredients in a high speed blender until creamy (except water, only use if needed). Pour filling into pie crust and freeze about an hour to let the cake firm up.

TOPPING: 
(I think this topping is best freshly made, so I make it right before serving. If this isn't possible you can alternatively top cheesecake and place back in freezer until ready to serve.)
2 C. frozen organic strawberries (one of the dirty dozen- high priority to buy organic)
1/2 C. dates

Place ingredients in high speed blender. Blend well (if you have a tamper like the one that comes with a vita mix, you will want to use it to assist in the blending).

Recipe inspired by therawtarian.com