+ fruit and flower bowl

fruit and flower bowl

1 cup pineapple, chopped
1 cup pears, chopped
1 cup peaches, chopped
4 pansies
2 roses
lemon (optional)
raw honey or maple syrup (optional)

fruit and flower bowl

fruit and flower bowl

method

    Divide fruit into two bowls. Sprinkle the petals of two pansies and one rose into each bowl. Toss to combine. If desired squeeze a bit of fresh lemon juice over each bowl of fruit and drizzle with a bit of honey. Enjoy right away.

+ cherry lemonade

cherry lemonade

1 cup cherries, pitted or frozen
Juice from 1 lemon
1 cup coconut water
1 tablespoon raw honey or maple syrup

cherry lemonade

cherry lemonade

method

   In a blender, combine cherries, lemon juice, coconut water, and honey. Blend until well combined and honey is dissolved.

   Strain unless pulp is desired. Pour over ice and enjoy.

+ honeydew granita

honeydew granita

4 cups honeydew, chopped
1 cup coconut water
1 to 2 tablespoons raw honey or maple syrup (optional depending on your sweetness preference)

honeydew granita

honeydew granita

method

   Combine honeydew, coconut water, and honey in a blender. Blend on high until smooth and honey is dissolved.

   Pour into an 8×8 glass cake pan. Set in the freezer. After about an hour take out and mix or rake with a fork so that it does not freeze solid. Repeat every hour until mixture is a slushy texture. Set out to thaw before serving if granita is too frozen to mix and serve.

+ summer pasta salad

summer pasta salad

Dressing:
1/3 cup olive oil
2/3 tablespoon red wine vinegar
1 tablespoon raw honey
2-3 cloves garlic, minced
¾ teaspoon Tabasco (8-12 drops)
½ teaspoon – 1 tablespoon ground ginger
2 teaspoons sesame seeds
soy sauce to taste (substitute coconut amino acids for gluten free)

Salad:
3 cups fresh organic broccoli florets
1/2 lb organic sugar snap peas
1 organic red bell pepper, diced
1 organic green onion, chopped
1 box bow tie noodles, cooked  
(substitute corn noodles for gluten free)                                      

summer pasta salad

summer pasta salad

   Mix dressing in a glass measuring cup.  Ingredient proportions are flexible. Toss vegetables, noodles, and dressing in a bowl.  Chill 2-3 hours (or more – the longer the recipe marinates, the better it gets).

   This recipe is easily modified to suit your dietary needs. Use whole wheat or gluten-free pasta, and organic (or locally sourced) vegetables. Additionally, you could add grilled chicken, beef, venison, or beans, etc.

+ chia seed pudding

chia seed pudding

2 cups canned coconut milk (1 can)
1/2 cup unsweetened coconut milk
1/3 cup chia seeds
2 tablespoons honey or coconut nectar
1/2 cup chopped raw cashews
1/2 cup chopped fresh pear
1/4 cup small pumpkin seeds
1 teaspoon cinnamon
1/4 teaspoon nutmeg

chia seed pudding

chia seed pudding

method

    Mix all ingredients  in a glass bowl or large jar with a tight-fitting lid. If using a jar, stir well with a spoon, then cover and shake to mix. Place covered jar or bowl in the refrigerator.

    Allow to chill overnight, shaking the jar occasionally (or stirring if using a bowl), until chia seeds are plump and soft.