recipe by Jason Wrobel for Sun Warrior

Ingredients:

DRESSINGS

  • ¾ cup grapefruit juice
  • 1 tbsp apple honey
  • 4–5 frozen strawberries
  • 1 tsp olive oil
  • 1 tsp stone ground mustard
  • 2 tsp poppy seeds
  • ⅛–¼ teaspoon arrowroot powder
  • a couple inches lemon and grapefruit peel

SALAD

  • spinach
  • pecans
  • graperfruit pieces

Directions:

Add all dressing ingredients to blender and blend for about 30 seconds. Drizzle over the spinach, pecans, and grapefruit pieces, or atop your preferred salad mixture.

recipe by Kristen’s Raw

Ingredients:

  • 1 organic cucumber, chopped
  • 1 large knob of ginger, peeled and chopped
  • 1 + cup water
  • juice of 1/2 a juicy lemon or lime
  • handful of parsley
  • 3 to 4 basil leaves
  • 1 1/2 stalks celery
  • 5 to 8 drops vanilla creme stevia (to taste)
  • splash of coconut milk

Directions:

Blend it up in the Vitamix and enjoy!

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recipe by Lauren Rae of Sun Warrior

Ingredients:

COCONUT ICE CREAM

  • 1/2 can chilled organic coconut cream
  • 1 medium frozen banana
  • 2 tbsp coconut butter or coconut manna
  • 10 drops liquid stevia
  • 1 vanilla bean
  • 1 tsp orange zest
  • 1 cup ice

RASPBERRY SAUCE

  • 1 bag organic raspberries
  • frozen Juice from ½ fresh orange
  • 10–15 drops organic stevia

Directions:

raspberry_sauce_coconut_ice_creamPlace all of the ingredients (except for the ice) in a powerful blender. If using a Vitamix, begin on level 1 and slowly work your way to 10 until you see four hills as the ice cream forms. If the ice cream looks runny, add in the ice slowly. You will need to use the tamper to push the ice down into the blade and crush it. The tamper should prevent any cavitation. Do not over blend! Serve immediately with Organic Raspberry Sauce. Makes 4 large servings. For the sauce, let the berries defrost in the refrigerator then combine them with the stevia and orange juice in a blender or with a hand mixer until smooth. Makes several servings. Keep refrigerated for up to 2 weeks and use in place of jam or jelly.

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smoothiepackElsie of A Beautiful Mess likes to make pre-made smoothie packs to save time and reduce wasted produce. Simply fill plastic sandwich bags with fresh ingredients and put them in the freezer (be sure to label them)! When you’re ready to make smoothies you’ll only need to add a liquid, like almond milk or coconut water, before blending! Try it next time you have extra fruit and greens around the kitchen.

 

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recipe by Nouveau Raw

Ingredients:

IN THE BLENDER

  • 1/2 cup cashews, soaked 2+ hours
  • 1 cup water
  • 2 tbsp apple cider vinegar
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp fresh ground black pepper
  • 1 tsp sea salt
  • 1/4 tsp cayenne
  • 2 cups organic corn kernels
  • 1 cup chopped Sun-dried Tomatoes, rehydrated

IN THE FOOD PROCESSOR

  • 2 cups organic corn kernels
  • 2 tsp dried dill
  • 2 tbsp fresh chives
  • 2 cups water (as needed)

Directions:

Sun-dried Tomato & Corn ChowderAfter soaking the cashews, drain and rinse them. Place the sun-dried tomatoes in a small bowl and cover with hot water.  Allow they to rehydrate while you get the rest of the recipe going.  Drain the water from the sun-dried tomatoes when ready to add them.  They should be soft. In the blender combine the cashews, water, apple cider vinegar, smoked paprika, onion and garlic powder, black pepper, salt and cayenne.  Blend until creamy and you don’t notice any gritty feeling. Add 2 cups of corn and the sun-dried tomatoes.  Blend until smooth and then pour into the food processor that is fitted with the “S” blade. Add the additional 2 cups of corn, dill, chives and water.  Process until broken down but leave chunks for texture. Eat right away or store in the fridge for 3-5 days.  You can warm the soup by placing it in the dehydrator at 145 degrees for 30 minutes or until the right temp is reached.  It also helps to heat the serving dish before adding the soup.

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