"Fruits of the Summer"

Cashew Strawberry Dip with Fresh Fruit

Carrot Cake

Carrot Cake, Author Unknown

Cake
1 cup almonds (soaked)
3/4 cup dates (soaked)
1 cup carrot pulp
3/4 cup carrot juice
1 grated carrot
1 Tb ginger (I personally thought this was too much and would try a tsp instead)
1 Tb lemon zest
1 Tb orange zest
1 tsp cinnamon
1 tsp nutmeg
1/2 cup raisins
1/2 cup walnuts or dry shredded coconut
1 tsp lemon juice

Put almonds and dates in food processor. Grind until fine. Put this in a bowl with the carrot juice, carrot pulp, spices, zests, lemon juice, & grated carrot. Stir until thoroughly mixed. Add the raisins and walnuts or coconut. Form shape of choice on plate (or put into muffin wrappers).

Icing
3/4 cup cashews (soaked)
2 dates (soaked)
1 orange (juiced)
1 tsp orange zest
1-2 Tb lemon juice
1/4 vanilla bean

Put all of these things into food processor until smooth and creamy. Decorate with strawberries, raspberries, coconut, flowers, zest, etc.

Summer Salad

Brococoflower Delight

Brococoflower Delight
Cookbook – RAW by Charlie Trotter + Roxanne Klein


Ingredients
1 Cup Broccoflower, florets broken into pea size pieces
1 Cup Champagne Grapes
1/3 Cup Carrot, diced
2 Tb Parsley, finely chopped
1 Tb Tarragon, finely chopped
1 Tb Cilantro, finely chopped
1 tsp Lavender, soaked for 15 minutes, patted dry & lightly crushed
1 ½ tsp Coriander Seeds, ground
2 Tb Champagne Vinegar
2 Tb Orange Juice
¼ Cup Extra Virgin Olive Oil

Celtic Sea Salt & Freshly Ground Pepper to taste

Directions
Combine broccoflower, grapes, carrot, parsley, tarragon, cilantro, lavender, coriander, oilive oil, champagne vinegar + orange juice in a bowl + stir to mix. Season with salt + pepper to taste. Chill for 2-4 before serving

Fresh Corn, Heirloom Tomato and Kale Salad

Fresh Corn, Heirloom Tomato and Kale Salad
by Elisabeth McKinney

Strawberry Pie