Ingredients

Serves 4

• 1/4 cup raw whole almonds
• 1 cup white quinoa
• 1 teaspoon honey
• 1 tablespoon finely chopped shallot
• 1 teaspoon curry powder
• 1/4 teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dried currants
• 1 small McIntosh apple, cut into 1/8-inch-thick wedges
• 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

1. Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
3. Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Recipe source: Martha Stewart Living

Ingredients and Directions:

The Peaches

• 8 Freshly sliced peaches
• Juice of 1 lemon
• 2-3 Dashes of cinnamon

1. Blend all of these ingredients in a food processor or blender to your desired consistency, save for 2 of the peaches. (Some people like their cobbler pretty smooth, others like it chunky.)
2. Place the blended portion in your cobbler dish.
3. Add the remaining sliced peaches to the base of your plate and set aside.

The Topping

• 2 cups of your favorite raw nuts (I recommend walnuts, cashews, and/or pecans)
• 1 cup dates
• Dash of sea salt
• 3 Dashes of cinnamon
• Few drops of vanilla extract
• 1 tablespoon raw coconut oil

1. Blend all of these ingredients in a food processor until it turns to a nice crumbly texture.
2. Deposit on top of your peach base.

You can either serve immediately, or place it the sun for 10-20 minutes to warm it up a bit. Or, leave your peaches out of the refrigerator for a bit before you begin and you’ll naturally prepare the dish at room temperature. Your peach cobbler will taste stronger on the second day as the flavors meld together, that is if there is any left by then!

Recipe source: eco-chick.com

Here is an AMAZINGLY SIMPLE recipe with healthy blueberries – full of wonderful antioxidants.

BLUEBERRY JELLO

Quick, easy, delicious, and refreshing 3-ingredient dessert
1 pt blueberries
2 bananas
juice of 1/2 lemon

In a blender, puree blueberries, bananas, and lemon juice.
Remove to a bowl and chill until jelled.

Recipe courtesy of: Pretty Smart Raw Food Ideas

Watermelon Seed Tea was recommended by Edgar Cayce, often referred to as the father of holistic medicine for kidney stones and to purify the kidneys and bladder.

Here is what Mr. Cayce suggested: at least once a day, three days a week, drink watermelon seed tea prepared by pouring a pint of boiling water over a tablespoonful of watermelon seed (ground or cut) and allowing it to steep. Let it cool, then strain and drink. If possible, the tea should be made fresh for each use.

Please share this recipe with friends or family members who may need it. And, of course, I encourage you to contact me if you have questions about your health and well-being.

I wanted to share this great summer recipe I found on elanaspantry.com, one of my favorite websites:

Yummy Strawberry Lime Shake

Strawberry Lime Shake
1 ½ cups coconut milk
1 10 ounce package frozen strawberries
1 tablespoon lime juice, freshly squeezed
1 tablespoon coconut oil (optional)

1. Place all ingredients in a Vita-Mix (or other high speed blender) and puree on high speed until smooth
2. Serve

Serves 2

I wanted to share this great summer recipe I found on elanaspantry.com, one of my favorite websites:

Cucumber Avocado Gazpacho
1 small avocado
1 cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon celtic sea salt
¼ teaspoon chili powder
1 cup water
smoked paprika, to garnish

1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in Vita-Mix (or other high speed blender)
2. Puree on high speed until smooth
3. Blend in salt and chili powder
4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired

As the temperature rises, try this Cucumber Avocado Gazpacho and let me know if you like it.

When I saw this recipe, I had to share. According to the creator, Aja T. Marsh, these vegan coconut crispy treats are “dangerously easy to make.” My kind of recipe!

Here’s what you need:

3 cups puffed brown rice cereal
2-3 tablespoons virgin coconut oil (could substitute vegan margarine or organic canola oil)
1 7.5 oz. package Sweet and Sara toasted coconut vegan marshmallows (use plain if you prefer)
1/4 cup shredded coconut (unsweetened), optional

Here’s what you need to do:

Place the cereal in a large bowl.

In a small pot, gently heat the oil and the marshmallows until they melt. Pour into the bowl with the cereal, add the coconut, and gently mix with a spatula until well combined.

In a 9×9 baking pan lined with parchment, pour in the crispy mixture, and press gently to even out. Allow to cool on the counter for 1-2 hours, if you can stand to wait. Cut into squares or other desired shapes and sizes, and enjoy.

Dip in or pour on some melted chocolate if you are feeling really crazy!

I know what I’m doing this weekend. I can’t wait to try these yummy treats, can you?

Want more delicious recipes? Sign up for my bi-weekly ezine and I’m happy to share with you.

Recipe source: stem + leaf 

4 apples cored

Place in pyrex dish
Pour a little black cherry seltzer inside the apple
Sprinkle cinnamon and vanilla*
Pour a little black cherry seltzer in bottom of dish

Bake at 350 for one hour

–You can get creative and add a topping…slivered almonds, a spoonful of ice cream…add a comment below and let me know what you use as a topping.

*gluten-free vanilla is available at health food stores