Fresh Cranberry Chia Pudding

by Kristen’s Raw

Serves: 4

7 to 8 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)*
1/3 cup chia seeds
1 cup fresh cranberries
1 cup non-dairy milk (raw or not, s’up to you!)
splash almond extract

Soak the dates for up to a half hour to soften and make blending easier.

Place the chia seeds in a medium bowl and set aside.

Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.

Place in the refrigerator for up to a half hour to gel (if you can wait that long!).

Spicy Asian Noodle Soup

by Cook Me Healthy

Serves: 4

-1 ½ teaspoon sesame oil
-1 ½ teaspoon olive oil
-1 ½ inch piece ginger, peeled and minced
-3 cloves garlic, minced
-½ cup minced lemon grass or lemon balm- see below (if you don’t have these, the zest of 1 lemon should work)
-1 teaspoon sriracha (more or less to taste. I actually used 2 tsp)
-½ pound cauliflower, chopped
-¼ pound string beans
-½ pound mushrooms, sliced
-¼ pound kale, chopped
-1 quart vegetable stock (or chicken stock, homemade preferable)
-4 ounces broad rice noodles
-Soy sauce to taste

*The vegetables in this can be any that you like or whatever is in season.

Heat the oils in a medium pot. When hot, add the ginger and garlic, and sauté until aromatic, about 1 min.

Add the lemon grass/lemon balm and sauté another minute. Add the sriracha and sauté for 2 min until all the spices are coated with the sriracha. Add the cauliflower and string beans and sauté for 3-4 min, making sure to coat the veggies with the spices.

Add the veggie stock and bring to a rolling boil to allow all the spices to infuse. Add the noodles and continue to boil until noodles are cooked through.

Stir in the mushrooms and kale, and cook for about 5 more minutes. Add soy sauce to taste, cook another minute. Serve hot and enjoy the sinus-clearing power!

Blood Orange Fig Chutney

by Rachael Kemery

Makes about 2 cups

-2 cups figs (de-stemmed and soaked for 30 minutes)
-2 tablespoon apple cider vinegar
-1 tablespoon fresh ginger, minced
-the juice of one blood orange
-2 teaspoon curry powder
-1 teaspoon agave

Process in food processor until smooth and well combined.  Serve with chips or crackers and ideally some almond cheeze.

The Anti-Green Veggie Smoothie

by Cortney Campbell of Green Drink Diaries

-1 yellow pepper (organic)
-1 large tomato
-1 cup cauliflower
-1/2 cup lentils (cooked or sprouted)
-2 large carrots
-1 apple
-1/2 avocado

Blend with desired amount of water and serve cool. Makes 32-40 ounces depending on amount of water added.

Banana Avocado Pudding

by Pure2Raw Twins

-2 avocados
-1/2 cup cucumber, skinned
-1 tablespoon mesquite
-1 banana
-1 tablespoon sunflower lecithin (optional)

Place avocado and cucumber along with the remaining ingredients into blender. Blend till thick and creamy.