1 Fennel bulb cut thinly with mandolin
2 Oranges cut into small pieces
1 Tbsp Olive Oil
1Tbsp Red Wine Vinegar
Sea Salt and Pepper to taste

Crumbly Crust/Topping:
2 cups raw nuts of choice (I usually use one cup almonds, 1/2 cup walnuts & 1/2 cup pecans)
1/4 cup raw agave nectar, raw honey, or soft un-soaked dates.
1/2 cup ground *oat groats (ground in coffee grinder or Nutra-Bullet)
*If you object to using oats, use an extra 1/2 cup of nuts, or if no groats available you may use rolled or steel cut oats but dessert will no longer be “raw”.
1/4 tsp sea salt
1 tsp coconut oil
Dash or two of cinnamon

Filling:
5-6 fresh peaches or nectarines (may substitute with apples if not in season)
1 cup soaked and pitted dates (drained)
2Tbs raw agave nectar or raw honey
2tsp cinnamon (or to taste)
1/2 tsp sea salt
1/2 lemon, juiced
1/4 tsp allspice or nutmeg
2 tsp coconut oil
1/4 – 1/2 cup purified water

2 Tbsp coconut oil
1 red onion chopped
2 large carrots peeled and chopped
2 celery stalks thinly sliced and chopped
1 small head cauliflower chopped into tiny pieces (food processor)
1/4 cup chopped parsley
2 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh sage or 1 tsp ground sage
1/2 cup vegetable broth
Salt & Pepper

CRUST
½ cup dates, pitted
½ cup pecans
½ cup walnuts
¾ cup almonds
3 Tbsp. honey
¾ cup shredded coconut
Pinch of sea salt
 
Topping
1 ¼ cup dates, pitted
3/4 cup walnuts
Zest  from 1 lemon
Juice of 1 lemon
Pinch of sea salt
1 tsp. psyllium powder

3 Acai packets
1-2 frozen bananas (cut into small pieces before you freeze)
Coconut water as needed (start with just a couple Tablespoons)
Liquid stevia as needed (I use 2 droppers full of Sweetleaf Stevia)

Topping
50/50 mix of raw chopped almonds and finely shredded raw coconut

Angel Hair Pasta
3-4 zucchini run through a spiralizer

Marinara Sauce
2 1/2 cups tomatoes
12 sundried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley
1 teaspoon Himalayan sea salt
1/8 teaspoon cayenne