Crazy Sexy Life

by Green Lemonade

Ingredients:

-8 oz. filtered water
-handful of baby spinach
-½ of a ripe avocado (if you are looking for something super
-creamy and comforting – especially during colder months – add the whole avocado)
-½ of a banana
-1/2 of a lime
-handful of ice

Combine the ingredients listed above into a blender. Any blender will do, though a high power blender makes the smoothies even creamier and more delicious. Add water and ice to thin or thicken as desired. Make sure the ice is fully blended. Top with squeeze of lime if desired.

By Ken Blue, Executive Chef at Hippocrates Health Institute
Yield: 4-6 servings, Preparation Time: 10-15 minutes

Pasta:
-4 Zucchini spun into noodles

Sauce:
-½ C. Snipped Smoked Dulse (Maine Coast Sea Vegetables)
-2 oz. Lemon Juice
-½ Red Onion, sm. julienne slices
-1 ½ Cloves Garlic
-1 Red Pepper, sm. julienne slices
-½ Tbsp Kelp
-1 C. Peas
-1 Heaping Tbsp. Frontier Pizza Seasoning
-1 ½ C Soaked Pine Nuts
-½ C. Soaked Macadamia Nuts
-1 ½ oz. Olive Oil

To make pasta, make 4 Zucchini spun into noodles using a vegetable turning slicer or mandolin. Mix in desired amount of sliced onion, red pepper, peas and dulse with noodles.
To make sauce, add all sauce ingredients to blender and then add water to top of nuts. Blend into very thick creamy sauce. Add as much sauce as desired to noodle mixture.
*Variations: Mix the cream sauce with the noodles to make a Fettuccine Alfredo or add different vegetables to make your own creamy pasta dish.

By ErinnAlissa

Sauce:

-1/2 cup coconut milk
-3-4 cloves of garlic, minced
-1 inch fresh ginger, shredded
-1/2 tsp coriander powder
-A few shakes of paprika
-Squeeze of lemon or lime
-1 hot chili pepper, finely chopped, or cayenne pepper to taste
-Salt to taste

What you do:

If you like brown rice or quinoa, make that first. I make it in a rice maker because it’s so easy. Mix all ingredients (above) for the sauce in a blender.

Stir Fry:

Take your favorite veggies (I like broccoli, cauliflower, peppers, spinach or red leaf lettuce, carrots, mung beans…) and toss them into a wok with coconut oil (this is the best oil I know of to cook with), and then cook until they are a little crispier than you want them. Then add your sauce and stir for a few minutes until the veggies reach the consistency you like. Coconut flakes also adds a fun element. That’s it!

By Sweetly Raw

Ingredients:
-2 1/2 cups packed spinach
-3/4 cup fresh basil leaves
-1/3 cup sun dried tomatoes, chopped
-3 Tablespoons hemp seeds
-3 Tablespoons lemon juice
-2-3 Tablespoons water
-3 Tablespoons olive oil
-1 Tablespoon nutritional yeast
1 large clove garlic
-1/2 teaspoon Himalayan salt

In a food processor, blend all ingredients into a paste. Taste, adjust salt.

By Heathy Adventure of Raw Goddess Heathy

Crust:
-1 cup pecans
-½ cup almonds, ground
-½ dates

Process ingredients together in a food processor until crumbly and the mixture sticks together. Press into the bottom of a 9″ pie plate.

Filling:
-1 1/4 cup almond butter
-½ cup agave
-¼ cup + 1 tbs cacao powder
-¼ cup almond mylk
-1 tsp vanilla
-1/8 tsp sea salt
-2 tbs melted cacao butter
-2 large bananas, sliced into rounds

Combine all ingredients, but bananas, in a food processor until smooth. The mixture will be thick. Spread 1/2 of the filling over the pie crust. Arrange banana slices evenly on top. Now, spread the remaining filling over the bananas. Top the pie with sliced bananas.