• 1 1/2 cups chopped fennel (approx. 1 large bulb) 
• 3 organic celery stalks 
• 1 small-medium avocado 
• 1/2 cup lemon juice 
• 1/4 cup spring or filtered water 
• 1/2 tsp unrefined sea salt 
• 4 inch length of spring onion 
• 2 ice cubes 

1. Blend everything until smooth (up to 1 minute). Adjust flavors to taste - add more lemon or sea salt to taste, or more water for a thinner consistency.
2. pour into small bowls, and garnish with fennel sprigs or parsley. 

• 1/2 cup Macadamia Nuts
• 1/4 cup Pine Nuts
• 3-5  Medjool Dates (depends on how sweet you like it)
• 5 Basil Leaves
• 1 tbsp. Nutritional Yeast
• 3-4 thumb sized Cloves of Garlic
• 1/4 tsp. Himalayan Salt
• 1/4 Cracked Black Pepper (or more to taste)
• 1/4 cup Coconut Water
• 4-5 lemons *juice only

• Romaine Lettuce (we try to eat at least 1-2 bunches of greens per day)
• Capers
• Caesar Dressing
• Garnish with Lemon Wedge and cracker black pepper

• Chopped Medjool Dates
• Capers
• Spirulina Flakes (1 -2 tsp per serving)
  
• Sprouts (sunflower, iceberg lettuce sprouts etc.)
• Dulse Flakes
• Kelp Flakes

• 2 cups macadamias, preferably soaked for a couple hours
• 2 tablespoons lemon juice
• 2 tablespoons coconut oil, melted
• 1/3 cup organic maple syrup
• Water, as needed (I added ¾ cup) 

• 2 large carrots, peeled
• 1 1/2 cups almond meal
• 2 cup medjool dates, seeds removed
• 1/2 cup organic shredded or desiccated coconut 
• 1/2 teaspoon cinnamon

• Walnuts (as many as needed)

1. To make the macadamia frosting, blend all ingredients in your blender (high speed preferably) until smooth, adding in some water as needed.
2. To make the cake, chop the carrots into small pieces and then throw into your food processor with the other cake ingredients and pulse until it's all in really small pieces and sticks together.
3. To assemble, put half of the cake mix into the bottom of a lined spring-form cake tin and press firmly with a spoon. Then spread on about 1/3 of the macadamia frosting. Then place into the freezer until the macadamia frosting is hard.
4. Then put the rest of the cake mix into the cake tin and press firmly with a spoon.
5. The put the remainder of the macadamia frosting into the cake tin and place back into the freezer until the frosting is hard.
6. When ready to serve, take out of the freezer and decorate with walnuts.
7. Serve and enjoy

• 1 cup medjool dates, pitted
• ⅓ cup walnuts
• ⅓ cup cashews
• ⅓ cup almonds
• 1 tsp vanilla
• ½ tsp salt
• ¼ tsp cinnamon
• 1 tsp lime zest

• 2 cups raw cashews (soaked for at least 4 hours)
• ⅓ cup lime juice
• 1 tbsp lime zest
• ¼ cup agave
• 1 tsp vanilla
• ¼ tsp salt
• ¼ cup water + more as needed

1. Add all ingredients to a food processor and process for a minute or two, or until everything comes together into a sticky ball.
2. Press the processed tart ingredients into a baking dish/pan (I used an 8x8 dish, but an actual tart pan would work better!). Refrigerate for at least 30 minutes.

1. Add all ingredients into a food processor or high speed blender and process/blend until smooth and creamy, adding more water, as needed.
2. Pour cashew cream over tart crust and smooth it out. Add a bit of lime zest on top, and refrigerate for another 30 minutes before cutting into bars/squares and serving.

• 1/2 cup pitted dates, packed
• 1/2 cup golden raisins, packed
• 1 cup warm water
• 1 cup roasted cashews
• 1/4 cup carrots, sliced or cubed
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of sea salt
• 1/8 cup white chocolate chips, white chocolate bark, or vegan white chocolate chips divided
• 2 tsp coconut oil

1. Add dates and raisins to a small bowl and pour in warm water. Let the fruit soften for 5-10 minutes. Drain and pat dry with paper towels or a kitchen cloth. NOTE: If your fruit seems soft enough to process, skip to the next step.
2. Add cashews and carrots to a food processor and pulse until the ingredients are broken down a bit.
3. Add dates, raisins, coconut, spices, salt, and 2 tbsps of white chocolate chips to the food processor with the cashews and carrots and pulse until a soft dough forms.
4. Roll the dough into balls and refrigerate.
5. While balls are refrigerating, microwave remaining white chocolate and the coconut oil in a microwave safe bowl in 30 second increments until the chocolate is melted, being sure to stir after each 30 second interval.
6. Remove balls from fridge, drizzle with white chocolate, and store in an air tight container until ready to eat.
7. Enjoy!

Compliments: Slim Pickin's Kitchen www.slimpickinskitchen.com

• 2 cups raw almonds soaked overnight
• 1/2 cup dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water

• 3 cups raw cashews soaked for three hours
• 3/4 cup fresh key lime juice
• 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
• 3/4 cup raw coconut oil,  no need to warm it, just use it straight out of jar
• 1 tsp vanilla extract
• 1/2 tsp sea salt

• 1 box of fresh strawberries (or any berry that you prefer)
• honey or dates to sweeten ( didn’t measure;  just poured and tasted)
• 1/4 cup apple cider (I peeled and cut 1 apple, processed in the blender until smooth, squeezed and filtered the juice out)

• ½ cup raisins + an additional ¼ cup, set aside
• ½ cup coconut oil
• 2-3 tbsp. unsweetened applesauce
• 1 cup shredded coconut (sweetened or unsweetened, depending on how sweet you want the cookies to be)
• 2 cups oats
• 2 tbsp. ground flax seed
• pinch salt

1. Start by blending ½ cup raisins, coconut oil and applesauce in a food processor. If the raisins are old and hard, chop them up a bit by hand first to help get the process going.
2. Add in the coconut, oats, flax seed and salt, pulsing until the mixture forms a bowl. If it is still too wet, add some more coconut or oats. If it is too dry, add additional applesauce or coconut oil. Quantities will really vary depending on where you live and what the climate is like.
3. Once the "cookie dough" has reached a consistency you like, fold in the remaining ¼ cup of raisins,
4. Form the mixture into cookies and refrigerate until firm.
5. If not eaten immediately, store the cookies covered in the fridge, otherwise they will get too soft at room temperature.