Apple Zucchini Salad

3 medium zucchini, washed, shredded

2 crisp apples, washed, cored, diced

1/3 cup golden raisins or dried cranberries

Fresh lime juice from 1 large lime

Drizzle of brown rice syrup, to taste

Pinch of ground cumin, to taste

Pinch of curry powder, to taste

Pinch of cinnamon, to taste

Fresh mixed greens for serving

In a bowl combine the zucchini, apples, raisins, lime juice, brown rice syrup, and spices. Toss well. Taste for seasoning adjustments.

Serve on fresh spring greens as a refreshing side dish.

Optional garnish: Pumpkin seeds

Servings: 6

Simple Rosemary Oregano Noodle Salad

Makes 1 serving

• 1 cup zucchini noodles, from about 1/2 zucchini, spiralized1
• 1/2 cup diced tomato
• 1/2 cup diced avocado, peeled and seeded
• 1/4 teaspoon minced garlic
• 1/8 teaspoon rosemary, dry
• 1/4 teaspoon oregano, dry
• 1/2 teaspoon lemon juice

Place all ingredients into a mixing bowl. Toss to mix.

To serve, transfer into bowl. Garnish with 1 tablespoon of hemp nuts.

1Spirooli Spiral 3-in-1 Slicer

TOMATO CHILI

• 3 cup tomatoes, chop
• 1 cup red bell pepper, chop
• 1/4 cup celery, chop
• 1/4 cup yellow onion, chop
• 1/3 cup mushroom, chop
• 1/3 c corn kernels
• 1 teaspoon garlic, mince
• 1 – 2 teaspoon chili powder, to taste
• 1 teaspoon cumin, powder
• 3/4 teaspoon oregano, fresh or dry
• 1/4 teaspoon sea salt, to taste
•  

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.

NUT MEAT TOPPING

• 1 cup walnuts
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon cumin, powder
• 2 teaspoons coriander, powder
• 1 teaspoon Bragg’s or Nama Shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

Pineapple Ice Box Dessert

(fills one loaf pan to make about 8 servings)

Crust

1 1/2 cups cashews

1 vanilla bean, scraped

2 Tablespoons honey or agave syrup

Filling

1 1/2 cups cashews

1/3 cup honey or agave syrup

1/4 cup coconut oil, liquid

2 1/2 cup cored and chopped pineapple

Make crust by processing cashews into small pieces with vanilla. Add honey, and process to mix well. Sprinkle half of the crust mixture into bottom of a loaf pan,

To make filling, in high-speed blender, blend cashews with honey or agave and liquid oil into a smooth cream. Into a mixing bowl, toss cream with pineapple to mix well. Scoop into loaf pan. Top with remaining crust, and gently press down.

Freeze dessert overnight or until frozen.

Lemon-Cranberry-Pistachio Cookie-balls

Ingredients:

• 1 cup Raw Almonds un-soaked
• 1/4 cup Raw pistachios un-soaked (if you can't find raw I have used salted but then delete salt ingredient in recipe)
• pinch salt
• 8 pitted Medjool dates
• 1tsp lemon zest
• 1/4 cup dried cranberries

Place 1/2 cup of the almonds in a food processor fitted with the S blade and process until finely ground. Set aside in a small mixing bowl. Place the remaining 1/2 cup of almonds and all of the pistachios and salt in the food processor and process until coarsely chopped.

Add the dates and lemon zest and process until the almonds and pistachios should still be visible. add the dried cranberries and pulse briefly, just until mixed. remove the cookie dough from the food processor and place in a medium mixing bowl. Scoop about 1 tablespoon of the dough into your hand and squeeze firmly until it sticks together (if to crumbly add a dash of water and blend into mixture until it holds nicely) repeat until all of the dough has been used. roll each cookie in the ground almonds and place on plate.

Ginger Spice Cookie-balls

Ingredients:

• 1 cup raw almonds un-soaked
• 1/4 cup raw walnuts un-soaked
• 2 tbsp whole cane sugar ( you can also replace with agave, brown rice syrup, honey or stevia)
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• pinch salt
• pinch of ground nutmeg
• (all spices can be adjusted to your liking ginger,cinnamon and nutmeg)
• 8 pitted Medjool dates
• 1/4 cup raisins

Place 1/2 cup of the almonds in a food processor fitted with the S blade and process until finely ground. Set aside in a small mixing bowl. put the remaining 1/2 cup of almonds and all of the walnuts, sugar, ginger, cinnamon, salt, and nutmeg in the food processor and process until coarsely chopped. Add the dates and process until the mixture begins to stick together.

Don't over-process; chunks of almonds and walnuts should still be visible. Add the raisins and pulse briefly, just until mixed. Remove the cookie-like dough from the food processor and place it in a medium mixing bowl. Scoop about 1 tablespoon of the dough into your hand and squeeze it firmly until it sticks together. Roll it into a 1-inch ball and flatten it slightly to make a cookie. Repeat until all of the dough has been used. Roll each cookie in the ground almonds (I added more ginger to almond crumbs before rolling) and place on a plate.

Both cookie recipes will keep in refrigerator for one month and in freezer for 3 months!