No Bake Oatmeal Coconut Cookies

These cookies are very simple to make and taste absolutely delicious.

Ingredients

1 ½ c. Rolled Oats

¼ c. Shredded Coconut, plus extra for garnish

1 tsp. Cinnamon

¼ c. Coconut Oil

1 c. Dates

¼ c. Raisins

Instructions

Line a baking sheet or large platter with wax paper. Put rolled oats, shredded coconut, and cinnamon in a food processor. Blend until well combined. It is important to blend all the dry ingredients first for a smooth texture.

Add the coconut oil and the dates. Blend until the mixture forms a dough-like consistency. It will separate from the sides of your food processor. Add the raisins and blend 2 minutes more.

Roll small amounts of dough with fingers to create 1-inch balls. Roll into the extra shredded coconut for garnish, then place on baking sheet. Serve immediately for a chewy consistency or place in the refrigerator for a couple of hours to obtain a firmer cookie texture.

Raw Winter Squash Salad!

This winter squash salad looks like carrot salad and is just as good to eat. It is a great winter alternative to tossed lettuce salads. Fresh and fruity, mixed with apples, it taste good too. Serves 4-8.

2 Tbsp fresh Lemon Juice

1 Tbsp Apple Juice Concentrate

1 Tbsp Water

Freshly ground Pepper

3-4 Tbsp Cold -pressed Extra virgin Olive Oil

1 LB. Meaty Winter Squash, such as Butternut or Acorn

2 small Apples

2 Tbsp Sunflower Seeds (you may soak the seeds, just cover with water and soak for two hours)


Whisk lemon juice, apple juice, water, pepper, olive oil together to make a vinaigrette.

Seed, peel and grate the winter squash (about 3 cups Grated). Seed and grate the apples (about 1 cup). You may peel the apple if you wish.

Toss the squash and apple with the salad dressing. Sprinkle with sunflower seeds. Serve.

—Adapted from a recipe by Jennifer McGavin

RAW Linguine Zucchini in Nutty Pesto Sauce

By Liz Allred
Serves: 4

Pesto Ingredients:
¼ cup pine nuts
2 tablespoons flax or olive oil
½ cup fresh basil
1 clove of garlic
lemon juice (as needed)

Blend all ingredients together, adding a bit of lemon juice as needed to achieve consistency desired.


Pasta Ingredients:
2 zucchini, seeds removed
1 avocado, chopped
2 tomatoes, chopped

Using a knife, cut the zucchini into thirds crosswise, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini- because it is cut into thirds, the pieces will be thinner and more like linguine.


Assembly:
In a bowl, toss the zucchini linguine with the pesto sauce until well coated. Then add the chopped avocado and tomato and toss until mixed well.

Raw Strawberry Pie

2 cups Nuts of your liking (I like to use almonds or cashews or a combination of the two)

3/4 cup pitted Dates

Pinch of Salt

2 containers of Strawberries, sliced (approx 4-5 cups)

6 Dates soaked in warm water for about 10 minutes

1 teaspoons Lemon Juice

1 tablespoon Agave Nectar


Put 6 dates in a bowl with enough warm water to cover, and set aside.

Put the nuts, pinch of salt and pitted dates in a blender and blend until well broken down and sticky enough to press together. Press into a 9 inch pie tin along the bottom and sides. Put in the refrigerator to cool while preparing the filling.

Wash and slice your strawberries, set aside. Drain the soaking dates, drop into a blender along with 1 cup of the sliced strawberries, lemon juice and agave nectar and blend until smooth and set aside.

Layer the remaining strawberries in the pie crust and then top those with the blended strawberry mixture. Refrigerate for an hour or more and then slice and ENJOY!

Pear-Beet Salad with Lemon-Ginger Dressing

A colorful, hearty, juicy salad! Quick, easy, and oh so yummy! This salad contains about 250 calories!

• 2 Pears, chopped
• 1 small Beet, grated
• Juice of 1/2 small Lemon
• 2 tablespoons fresh grated Ginger (more or less if this amount doesn't suit your tastes)
• 1-2 tablespoons chopped raw Walnuts/Pecans (optional)

 In a small to medium-sized bowl, toss all of the above ingredients--that's it! Chop, toss, and eat!
(Feel free to substitute apples for pears in this recipe.)

Raw Cacao Pudding

By Liz Allred

Note: The Goji Powder, Raw Cacao and Maca Powder are available in our Raw Food section on Aisle 7. 

1 Avocado (diced)
3 Dates (pitted and diced)
5-6 Tbsp Raw Cocoa Powder
Pinch of Salt
Pinch of Cinnamon
1 tsp Vanilla Extract (or 1 Vanilla Bean w/ seeds scraped out)
1/3 cup Goji Powder
¼ cup Coconut Oil
1 Tbsp Maca Root Powder (or other powdered herbs you prefer)
¼ cup Water (add more if needed to thin pudding)

Blend all ingredients into blender or food processor. Add water last, slowly pouring in until you reach desired consistency.  Refrigerate overnight in air tight container for a thicker pudding.  Enjoy!!