A fun and patriotic dessert that will set off fireworks in your mouth!
- 2 pints fresh blueberries
- 2 pints fresh raspberries
- 2 teaspoons agave nectar
Place 1 pint of blueberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove skins and seeds. Syrup will be a bluish/purple.
Place 1 pint of raspberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red. For decorating ease, place syrups in squirt bottles.
- 1 ½ cups organic fine shredded coconut
- 2 Tablespoons Agave
- 2 Tablespoons Coconut Butter, softened in hot water bath
Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.
Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup. Makes 3 servings. *Recipe compliments of Diana Stobo.*
SPROUTED WILD RICE WITH CORN & TOMATO
Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
I like to soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.
This simple, quick, delicious recipe is made with just a handful of ingredients.
Sprouted Wild Rice with Corn and Tomato
Makes 2 servings
- 1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water)
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon jalapeno pepper, deseed, dice, to taste
- 3 tablespoons cilantro, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
Will keep for 3 days in fridge.
**Recipe courtesy of Ani Phyo & can found in her books here.**
Raw Sunflower Seed & Hemp Patties
This delicious raw recipe can be used as a super healthy alternative to the more traditional Memorial Day burgers that many will throw on the grill this coming Monday. It is a very simple dish - easy to make, pleasing to the palette and each serving will give you a healthy blast of living energy.
If you wish, you can dehydrate the patties for 3-4 hours in a dehydrator for a slightly more 'burger-like' texture.
For the patties:
1 1/2 Cups of sunflower seeds
1/2 Cup of hemp seeds
1/4 Cup of chopped basil
1 grated carrot
1 grated beet
1 scoop of Organic Green Powder
A pinch of pink Himalayan salt
A pinch of pepper
For the sauce:
2 ripe tomatoes
1 small onion
A pinch of pink Himalayan salt
Soak the seeds overnight in a bowl of water. Rinse and blend in a food processes with the rest of the ingredients. For the sauce simply blend the ingredients together in a high speed blender. Form the seed mixture into small patties and serve on a bed of lettuce with some slices of avocado and a little of the tomato sauce for added flavor.
**Recipe courtesy of MegaFood. Buy their products here.