Raw Chocolate Pudding

This is a delicious and unique (not the mention healthy!) recipe. It was very simple to make...the only time involved is soaking the dates. Try this straight off the spatula or frozen. There is another version here (it's a little more gourmet...but Renee is one of my favorite chefs...so I had to mention it!). No photo today...you'll just have to make it yourself! Yum!

Raw Food Made Easy for 1 or 2 People
by Jennifer Cornbleet

Yeld: 1 cup, 2 servings

1/4 c. pitted medjool dates, soaked*
1/4 c. pure maple syrup
1/2 tsp. vanilla extract
3/4 c. mashed avocados (1 1/2 avocados)
1/4 c. plus 2 tbsp. unsweetened cocoa or carob powder
1/4 c. water

Place the dates, maple syrup, and vanilla in a food processor fitted
with an S blade and process until smooth. Add the avocado and cocoa
powder and process until creamy. Stop occasionally to scrape down
the sides of the bowl with a rubber spatula. Add the water and
process briefly. Stored in a sealed container, it will keep for
three days in the refrigerator, or two weeks in the freezer. Serve
chilled or at room temp.

FOR DOUBLE BATCH:

Increase amounts to 1/2 c. dates, soaked, 1/2 c. maple syrup, 1 tsp.
vanilla extract, 1/2 c. mashed avos (3 avos). 3/4 c. cocoa powder,
and 1/2 c. water. Yield: 2 cups, 4 servings.

Salad Love

I love salad. I could seriously DRINK my balsamic vinaigrette dressing (below). I love it that much. I've been trying to eat a lot cleaner lately (no refined sugars or flours)...basically eating raw until supper. Fruit for breakfast and snack and I've making a huge salad like the one above nearly everyday for lunch. Eating greens will really help curb sugar cravings...try it! I'm so excited for the Farmer's Market to begin so I can get some local, organic greens and veggies. Oh the joy!

My salad usually consists of:

• organic spring mix or romaine
• walnuts
• raisins
• broccoli
• kale
• tomatoes
• ground flax
• hemp seeds
• carrots
  
• avocado

Don't ever say that a salad won't fill you up! This salad will :)

Here is the dressing recipe again. I usually make a double batch and it keeps for at least a week, if not longer. Just add a little water each time you use it and shake.

Balsamic Vinaigrette
Living Cuisine: The Art and Spirit of Raw Foods
Renee Underkoffler

6 T extra virgin olive oil
3 T balsamic vinegar
1 T apple cider vinegar
1 1/2 T maple syrup or raw honey
1 T nama shoyu
1 T white miso
1-2 cloves garlic
1/4 cup chopped parsley
2 t oregano
Sun-dried sea salt to taste

In a blender, blend all ingredients until smooth. Store in a glass jar in refrigerator. Keeps for 3-4 days. To re-use, add a little water and shake.